Wednesday, August 29, 2012

Gluten Free Graham Crust


Graham crust is a great base for many desserts including cheesecake, coconut cream pie, vanilla custard and banana cream. Here is a quick Gluten-Free version of the original. I use different nuts sometimes but often I use almonds.

1 1/2 cups Gluten Free Flour
1/2    cup   Margarine, melted
1/2    cup   Brown Sugar
1/2    cup   Chopped Nuts

Mix ingredients and spread evenly into a pie pan. Bake at 350F for 15 minutes, or until brown. Top with your favorite filling (cheesecake!!).

To make the Gluten Free flour mixture that I use for this recipe, combine:

6 cups sweet Rice Flour
2 cups Tapioca Flour
1 cup   Potato Starch

Gluten Free at Burger King


Just like all of the major restaurants, Burger King does not have any menu items that are completely Gluten-Free because they do not process things in a different way than they do with the items with gluten. The burger they serve to you will be contaminated with gluten from other products. This is a list of items they serve that DO NOT have Gluten but if you are extremely sensitive, beware!

Meat, Eggs and Side Dishes:

Whopper Patty
Whopper JR Patty
Hamburger Patty
BK Chefs Choice Patty
Tendergrill Chicken Fillet
Bacon Slice
Ham Slice
Egg Patty
Sausage Patty
French Fries
Tacos

Dips, Sauces, Dressings, Beverages:


Dips:

King Kung Pow
BBQ Roast Jalapeno
BBQ
Buffalo
Sweet and Sour
Honey Mustard 
Marinara
French Fry
Ranch
zesty Onion Ring

Stacker Sauce
Chocolate Fudge Sauce
Sweet Baby Ray's Hot N' Spicy BBQ Sauce
Tartar Sauce
Vanilla Icing

Dressings:

Ken's Honey Mustard
Light Honey Balsamic
Avocado Ranch
Ranch
Apple Cider Vinaigrette

Beverages:

Barq's Root Beer
Coca Cola Classic
Coca Cola
Diet Coke
Dr Pepper
Sprite 
Minute Maid Lemonaide
Minute Maid Apple and Orange Juice
Seattle's Best Coffee
Seattle's Best Iced Coffee
Mocha Frappe
Caramel Frappe
Tropical Mango Smoothie
Strawberry Banana Smoothie

Produce, Condiments, Dairy and Dessert:

Fresh Apple Slices
Onion
Tomato
Carrots
Lettuce
Spring Mix
Romaine
Garden Fresh Salad with Apple and Cranberry with Tendergrill
Breakfast Syrup
Grape Jam
Honey
Ketchup
Mustard
Mayonnaise
Strawberry Jam
Sliced Pickels
American Cheese
Pepper Jack Cheese
Sharp Cheddar
Swiss Cheese
Three Cheese Blend
Milk and Chocolate Milk
Chocolate, Vanilla and Strawberry Shakes
Soft Serve in a Cup
Caramel Sundae
Chocolate Fudge Sundae
Strawberry Sundae




Fall; The Season of Abundance

The fall is a beautiful time of the year to be Gluten Free. It might not seem that way when starting out but it really is. All of the best veggies are ready for harvest and for the most part, the big family get-togethers focus on turkey and chicken now that it is cool enough to get the oven going.

Thanksgiving and Christmas both have an abundance of options as long as you stay away from the stuffing and the dessert table. Many Gluten-Free breads actually make the best stuffing because of their texture.

Fall is also zucchini season and there are soooo many things you can do with zucchini. I slice it into strips and use it in place of pasta noodles in sauce. Sometimes I take a large zucchini to the mandolin slicer and cut into large "noodles" for lasagna. Just keep in mind that they do not soak up liquid like pasta does so keep it a little drier.

In the fall/winter I make a full roasted chicken at least once a week. I love the smell in the house while it roasts and since I am only feeding Jonny and I, we have lots of leftovers. I am able to make enough chicken salad for the first part of the week and broth to last the full week. The day after we roast chicken, I like to make a giant Chicken Caesar Salad or Greek Salad even! Jonny gets a full breast and a leg for his lunch on Monday with leftover veggies. It really works out perfect!

The time is almost here for me to get out my canning supplies and get started. Last year I canned tomato sauce, peaches, spicy beans and jalapenos and I learned so much along the way. This year I plan to do things a little different. First off, I am going to dehydrate more items. I love dried fruit as a snack and it takes up far less space than the jarred kind. I am not going to can any jalepenos as I made way too many last year.  It was also and extremely painful process when the heat started coming through the gloves!

Fall is upon us! Feel happy as it signifies more than the oncoming winter. It is harvest, one of the most abundant times of the year for produce! Keep your chin up and a smile on your face because all your favorite foods are ready for you to create into a culinary masterpiece!

Happy Almost-Fall Everyone! :)

Friday, August 10, 2012

Creamy Coleslaw


Coleslaw is a great side dish with many meals from family get-togethers to picnics to a quick lunch. It is gluten free and can be served with almost any fish or meat you can think of. I love it as a side dish to fish and chips. It is so easy to make (especially if you have a food processor).

2  Tbsp heavy Cream
2  Tbsp light Mayonnaise
1  Tbsp Vinegar
1/2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp ground Black Pepper
4    cups shredded Cabbage
1    large shredded Carrot

Mix the dressing ingredients together and pour over the cabbage and carrot. Mix it together and chill it for at least an hour. Serve cold and enjoy!


Thursday, August 9, 2012

Greek Salad Dressing

Being Gluten-Free definitely means that you are going to miss out on a lot of great meals that the world has to offer. On the bright side, you can become the king or queen of salads. There are endless options and combinations and as long as you are making your own dressing, you know it will be Gluten-Free.

I love how salty and wonderful Greek salad is. Any chance I get to put some olives and homemade feta cheese into, I'm all over it! Traditional Greek salad has no lettuce at all but I really enjoy more of an Americanized version of the salad. I toss this dressing in with romaine lettuce, cucumber, tomato, red onion, black olives and feta cheese.

And of course, it is Gluten-Free!

1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Lemon Juice
1        Clove Garlic, crushed
1/2    tsp Lemon Pepper Seasoning
1/4    tsp Salt
1/4    tsp Dried Oregano
1/4    tsp Dried Basil

Blend together all of the ingredients in a jar, shaker or food processor. Crumble some feta into the dressing if you would like.

Spinach Salad with Orange Vinaigrette


This is a great salad that I found in an old Curves book that I picked up at a garage sale. Not only is it Gluten-Free but it is also very good for you!

No one can deny how good spinach really is for you. It is packed with vitamins and minerals. Many of us remember having the green slop on our plates during dinner but nowadays there are much nicer ways of serving it. It is also hard to ignore how much healthier it is for you in its raw form. Vegetables lose a lot of their nutritional value when you cook them. The heating process breaks down the vitamins and minerals in the food and they are gone before they get to your plate.

The recipe is simple and very quick to make. A great last minute salad.

Vinaigrette:

2 1/2 Tbsp Orange Juice
1       Tbsp Wine Vinegar
1 1/2 Tbsp Olive Oil
1/4     tsp ground black pepper
1/2     tsp salt

Combine all the ingredients in a shaker or jar and mix until well combined.

Salad:

2    cups fresh baby spinach
1/2 cup sliced baby mushrooms
1/2 cup thinly sliced red onion

Place the salad ingredients in a bowl. Mix with the vinaigrette and serve right away.


Try adding almonds, pecan, cranberries, raisins, bacon bits or any other topping you enjoy. There are endless ways to enjoy this salad.

White Bread for the Bread Machine

White bread is one of the first things you begin to miss when you go gluten-free. It is one of the hardest things to make and have it resemble the original gluten-filled version. The gluten is the part that makes the bread chewy and delicious but without gluten, it would have the consistency of banana or zucchini bread. Although many of us still love those, the crumbly texture make it very difficult to produce something that will hold in your sandwich meat and other fillings.

Here in Niagara there is a Book Depot which has amazing deals on all sorts of books. I went there in search of gluten-free cook books first as they can be expensive and hard to find in small towns. I was able to get my  hands onto two Gluten-Free Bread books so I could test out a variety of recipes.

This recipe is from "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt


2 1/4 cup  (550mL) Brown Rice Flour
2/3 cup     (150mL)  Potato Starch
1/3 cup     (75mL)    Tapioca Starch
1/4 cup     (60mL)    Nonfat Dry Milk Powder or Skim Milk Powder
1/4 cup     (60mL)    Granulated Sugar
2 1/2 tsp   (12mL)    Xanthan Gum
1 1/4 tsp   (6mL)      Bread Machine Yeast
1 3/4 tsp   (8mL)      Salt
1 1/4 cup  (300mL)  Water
1/4 cup     (60mL)    Vegetable Oil
1 tsp         (5mL)      Cider Vinegar
2                              Eggs, lightly beaten
2                              Egg Whites, lightly beaten

In a large bowl or bag, mix together all the dry ingredients very well.

Pour water, oil, and vinegar into the bread machine. Add the eggs and egg whites. 

Select the Dough Cycle and as the machine is running, slowly add the dry ingredients. Scrape the bottom and sides of the pan to make sure everything is mixed in.

When the mixing and kneading is complete, remove the blade but leave the bread pan in the machine. Smooth the top of the loaf quickly and , close the top and allow the cycle to finish. Turn off the bread machine. 

Select the Bake Cycle. Set the time to 60 minutes and the temperature to 350F. When the cycle is finished, take the temperature of the loaf with an instant read thermometer. It should be 200F. If it is between 180-200F, leave the machine on keep warm until baked the rest of the way through. If it is below 180F, put it back on the bake cycle and check every 10 minutes until it is done.

Once cooked, remove it from the pan and allow to cool completely on a wire rack. Sometime I place it in the oven (turned off) and allow it to cool on the rack in there. 

There you go! White gluten free bread from a bread machine! Once you have the recipe down, feel free to add some herbs or spices to it!

Wednesday, August 8, 2012

Many Kinds of Flour


This is an overview on the different kinds of flour there are. There is a good selection of gluten-free options. You can see the original post here.


Wheat Flours
Traditionally, the most prevalent flours are milled from wheat. Refined wheat flours are, by law, enriched with thiamin, riboflavin, niacin and iron, and fortified with folic acid. Whole-wheat flours naturally contain B vitamins and iron, in addition to selenium, potassium and magnesium. They also are good sources of fiber; however, whole-wheat flours may not be enriched with folic acid. 
The wheat flour category alone is extensive. Ideal for bread making, flour from "hard" wheat is higher in protein—including gluten, which makes dough sticky, elastic and able to hold air bubbles formed by a leavening agent as the dough rises. Flours from "soft" wheat have less protein and less elastic quality, so they are better for delicate pastries and cakes.
  • All purpose flour. Refined blend of high-gluten hard wheat and low-gluten soft wheat. Milled with only the endosperm— not bran or germ. used for baking, thickening and breading. usually sold pre-sifted. Some fortified with calcium and vitamins A or D.
  • 100% whole-wheat flour. Made from hulled red wheat grain (wheatberries). Provides more fiber and other nutrients. Used in place of all-purpose flour. Makes a heavier bread; in baked goods, often mixed with all-purpose flour for a lighter texture and better rising. Has a shorter shelf-life than all-purpose flour.WG 
  • White whole-wheat flour. Made from hulled white spring wheat. Use instead of regular whole-wheat flour in baked goods for a milder taste and a light color. WG
  • Self-rising flour. All-purpose flour with added salt and baking soda. Convenience product not generally used for yeast breads. Leavening action of baking soda can diminish if stored too long
  • Cake or pastry flour. Fine-textured refined flour made from soft wheat. High in starch. Used for tender cakes and pastries. 
  • Bread flour. Refined flour made from hard wheat and a small amount of barley flour. Very high gluten content. Used for bread making. 
  • Gluten flour. Refined flour made from hard wheat with most starch removed. Significantly higher protein (gluten) content than all-purpose flour. Increases strength and rising power of dough. Blend with lower-gluten flours for bread.
  • Semolina flour. Generally coarsely-milled, refined hard durum wheat flour. Used for pasta, couscous, gnocchi and puddings. High in gluten. Coarsely-milled other wheat varietals or grains also may be called semolina, such as corn semolina (grits) and rice semolina. WG option
GF=gluten free WG=whole grain
 

Non-Wheat Flours
Gluten-free bread mixes often are blends of flours from other grains or plant sources. For example, one gluten-free baking mix contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. And on their own, non-wheat flours also offer a variety of uses and qualities.

Although bulk options may be available for some flours, most are sold in pre-packaged quantities— and proper storage will increase their shelf lives. In particular, whole-grain flours (with oil from their germ) and nut flours may turn rancid over time. Refrigerate or freeze flours in airtight containers so they retain their powdery quality. And remember to bring to air temperature before using.
  • Almond meal/flour. Made from blanched almonds. Low in carbohydrates, high in protein. In ¼ cup: 6g protein, 3.5g fiber, 60mg calcium, 10 IU vitamin E (35% Daily Value) and 14g fat, nearly all unsaturated. Adds moisture and nutty taste to pastries, baked goods and dessert filling. Not meant to replace flour in yeast or quick breads. Short shelf life. GF
  • Amaranth flour. Ground from an ancient seed. Has a high level of complete protein, including lysine. Use in baked goods for up to 25 percent of flour content. Excellent thickener for sauces, gravies and soups. Has a slightly sweet, nutty flavor. GF
  • Barley flour. Made from pearl or whole-grain barley. Adds fiber to baked foods. In ¼ cup: 4g fiber. Contains gluten, but not enough for adequate rising. Good as a thickener in soups, stews, sauces and gravies. WG option
  • Buckwheat flour. Made from buckwheat, a cousin of rhubarb (not wheat varietal nor technically a grain). Combine with other flours to add a hearty, grassy flavor and color to bread. Good for pasta and pancakes. Whole buckwheat flour has a stronger flavor and more nutrients. White buckwheat is milder and has fewer nutrients. GF, WG option
  • Corn flour. Milled from the whole corn kernel (cornstarch is made from the endosperm). Use in breading or blend with other flour for batters or dough. Note: Corn meal can be ground into corn flour in a food processor. GF, WG option
  • Flaxseed flour or meal. Made by milling whole flaxseeds, making omega-3s available. In 2 tablespoons: 4g fiber. In baked goods, use as a fat or egg substitute. GF
  • Oat flour. Ground from oat groats. Used to replace some flour in a variety of recipes. Adds a rich, nutty flavor and denser texture. In baked foods that need to rise, must be combined with other flours. GF, WG
  • Peanut flour. Made from crushed, fully or partly defatted peanuts. In ¼ cup defatted peanut flour: 8g protein. Use to thicken or add flavor to soups and sauces. Adds nutty flavor to baked goods or main dishes. GF
  • Potato flour. Ground from whole, dried potatoes. In ¼ cup: 2.5g fiber and 400mg potassium (12% DV). Use as a thickener for smooth, creamy sauces, soups, gravies and frozen desserts. For baking, adds starch to dough, which attracts and holds water; makes bread more moist and extends freshness. Use ¼ cup per loaf of yeast bread (rye, white or whole-grain). In meat, chicken, fish and vegetable patties, extends, binds and retains moisture. GF  
  • Rice flour, brown. Made from unpolished brown rice. In ¼ cup: 2g fiber in brown rice flour, compared to 1g flour in white rice flour. Nutty flavor. Used like white flour, but gives a grittier texture in baked goods such as cornbread and pound cake. GF, WG  
  • Rice flour, white. Made from white rice. Used mostly in baked goods such as pie crusts and cookies. In shortbread, gives a tender mouth feel. Sweet or glutinous "sticky" rice flour is made from high-starch, short grain rice, which is used to thicken sauces in Asian dishes. (Does not contain gluten despite its name.)GF
  • Rye flour. Heavy, dark flour made from rye. In ¼ cup whole-grain dark rye flour: 4g fiber. Contains less gluten than all-purpose or whole-wheat flour. Produces heavy, dense bread. For better rising, blend with a higher protein flour. Mostly sold as medium rye flour; light and dark rye flours available. Pumpernickel flour is dark rye flour made from whole grain and used in bread making. WG option  
  • Soy flour. Made from milled soybeans. High in protein, lower in carbohydrate than all-purpose flour. In ¼ cup: 10g protein, 8g total carbohydrate and 3g fiber. Good source of calcium and excellent source of iron and magnesium. Use to thicken sauces. As a wheat flour substitute in quick breads and cookies, use 1 part soy flour to 3 parts all-purpose flour. Reduces fat absorption in frying batter or dough. Lightly toast in a dry skillet over moderate heat for a nutty flavor. GF
  • Spelt flour. Made from spelt, an ancient grain and cousin to wheat. Slightly higher in protein (forms more gluten) than wheat flour. In ¼ cup: 4g protein, 4g fiber and 1.5g iron (8% DV) Has a mellow, nutty flavor. Can be substituted for wheat flour in baking. May cause reactions in wheat-allergic people. Both refined and whole spelt flour are available. WG option
GF=gluten free   WG=whole grain
 

Flours for the Ethnic Table
In kitchens around the world, there are many other flours for baking, thickening, bulking and binding the ingredients of ethnic dishes. These are typically ground from locally available foods, which, as staples, are important sources of calories, protein and other nutrients. Many are sold in ethnic food stores in the U.S. and deliver unique flavors and cooking qualities. 
  • Cassava flour. Also called manioc flour, used as a thickener in Brazilian stews. Called gari in Nigerian cooking. GF
  • Chickpea (garbanzo) flour. Also called gram flourcici flour and chana flour. Higher in protein. Used in cooking from India. GF 
  • Chapati flour. Made of wheat and malted barley flours. Used to make Indian chapatis
  • Dal flour. Legume flour used in Indian cooking. Includes besan flour, urad dal flour and mung dal flour.GF 
  • Fufu flour. Made from dried plantain and used in Nigerian recipes. GF 
  • Kamut flour. Made from the ancient Egyptian grain kamut. Can be substituted for wheat if combined with other flours in making bread and pasta. WG option
  • Millet flour. Used in bread baking and pancakes. In India and Pakistan, called bajri flour or kurakkan.GF, WG 
  • Teff flour. Made from teff grain. Has twice the iron and three times the calcium content of many other grains. Used to make injera (Ethiopian flatbread) and baked goods. GF, WG
GF=gluten free   WG=whole grain

Hot Millet Breakfast


Millet is an very versatile, non-glutinous grain that is great served savory or sweet. When cooked it has the consistency of rice and tends to not stick together. As a savory dish it is awesome when boiled with some chicken or beef stock.




Personally, I love it as a hot breakfast cereal which I sometimes mix half and half with quinoa. Hot breakfast cereal is a great way to fit in all the allowed grains you can. I find that I enjoy it most when there is a variety of grains to mix in.



This morning I made it with some flax seeds and cinnamon and it hit the spot. I like to sweeten it a bit which can be hard with the sugar restrictions. Sometimes I mash some banana up into it or add fresh fruit.




1/2 cup millet
2    Tbsp flax seeds
1    cup water
1    tsp cinnamon

Bring the cup of water to a boil and add the millet, flax and cinnamon to the water. Cover and simmer for 20 minutes. The millet should be soft. Add a little coconut oil if you have it and some stevia. I use a little coconut milk around it but there are conflicting views on coconut milk.



Avocado Salad Dressing



So, now that I am on the hunt for salad dressing, I have come across a few more.

I absolutely love the taste of avocado and use it whenever possible. I would grow it if I could but I do not think my climate lends to good growing conditions. (Although I am going to look that up now :) )

Avocado is an amazing healing food and should be incorporated into your diet at least a couple times per week. When it is in season and at a good price, I eat as many as I can!




1 avocado, pitted and peeled
2 green onions, chopped
1 clove garlic, chopped or squished
1/2 tsp sea salt
1 lemon, juices
1/2 cup olive oil
pepper to taste

Put all but the olive oil in a food processor until smooth. Then add the olive oil while the processor is still running on low.
If you need to thin it out, add a little water. Pour over a salad of fresh greens and enjoy!

Garlic - This ingredient is a fantastic candida fighter but only when consumed raw. Not only does it help to kill off candida in your system, it helps to balance the natural flora of your digestive system. Dressings are a perfect way to get raw garlic into your system.

Green Onions - These have anti-fungal properties and help to kill off candida in your system. Green onions from the store that come with roots attached |(most do) can be used and regrown in your windowsill or garden. I have a post about this which you can see here.

Italian Salad Dressing


It always amazes me how many things wheat and gluten can find its way into. Salad dressing tends to be loaded with gluten to give it a thicker texture.
For a while I had basic oil and vinegar but it got very boring very quickly. I don't know why I waited so long to look up dressing recipes because there is actually an impressive selection of recipes that are gluten free. Here is one of my new default dressings that is also the base for Poppy-Seed Dressing that I will upload soon.

1/4 cup lemon juice
1 tsp sea salt
2 cloves fresh garlic
1 tsp dried oregano
1 tsp dried basil
3/4 cup olive oil

Mince the garlic first. Then add the rest of the ingredients to a jar or bowl and mix it up until it emulsifies. I like to make it in a jar so that I can pop a top on and save the leftover dressing.


Garlic - this ingredient stimulates the liver and colon, helping the body to detoxify. In order to get the benefits from garlic, it must be eaten raw. It is also an anti-fungal which helps to kill off the candida and helps to increase the good bacteria.



Beerless Can Chicken



Okay, so we all know that we can't have beer. But there are other things that you can put in a can inside a chicken for flavoring. Any flavoring you like for chicken, can be put inside an empty can.


1 full chicken
1 empty beer or pop can
water to fill 1/2 the can
flavoring - 3 tbsp ghee OR
              - rosemary and thyme OR
              - lemon juice and rosemary OR
              - lime juice and chilis


Make sure to always season (salt and pepper) your chicken before cooking. I like to use some of the flavoring as a rub on the outside of the chicken as well.
Fill half the can up with water and then add the flavorings you like to the can. Put the can upright in the middle of an oven-safe pan. Put the chicken on top of the can standing the chicken upright as well. Bake in a 400F oven until the chicken is cooked through. You can also cook this on the BBQ if you'd prefer! Great for the summer!

This is a great dinner that you can have every night of the week if you wanted. The leftovers are great for lunch. Completely safe and candida-free.

Tuesday, August 7, 2012

Country Style Pork Ribs

I love any meal that can be made all in one pot! This recipe for Pork Ribs does exactly that! This can be made as directed on a stove or put in a slow cooker and left to cook all day.

1 1/2 tsp oil
1-2 lbs pork ribs
3/4 cup apple cider
1/8 tsp cinnamon
1/8 tsp cloves
1/4 lb onions, chopped
2    stalks celery, chopped
1/4 lb baby carrots, or full-sized carrots chopped
1/4 lb new potatoes

Heat the oil in a dutch oven and add the ribs to brown. Add the next 3 ingredients and cover to let simmer for 1 hour. Add the vegetables and simmer for another 45 minutes.


It really is that easy! I have had this one stored away in my recipe box for quite a while and use it all the time. Sometimes I change out a couple vegetables for other ones but it is delicious just as written.





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