Ok, originally this was posted on some Utah based Gluten Free site but I can’t find it anywhere. I have just seen different versions of this blend. This is the one I have used and liked so far. A big reason I love so much is that you can pick up almost all the materials (not brown rice flour) at the Asian market for cheap, relative to other gluten free things;).
3 cups white rice flour
3 cups brown rice flour
2 cups potato starch (not flour)
1 cup tapioca starch
I get the white rice flour for 99 cents a pound, potato starch, and tapioca starch for $1.49 a pound (I think) all at the R&N Market at Cedar and Herndon but any local Asian market where you are at should the best prices. Then I got the Bob’s Red Mill Rice Flour Brown, 48-Ounce (Pack of 4) for $21.68 (which is a lot of brown rice flour).
I love cauliflower but the rest of my family are not such fans. But I was thinking about how people often use cauliflower in things like mash as a substitute for potatoes…So I was thinking about how much I miss things like tater tots because I am not sure what it in them so I decided to try something new!
Cauliflower puffs! I wouldn’t say they are healthy but I do think they are a very reasonable alternative to french fries and tater tots! Pretty easy too.
Ingredients:
1 1/2 heads of cauliflower florets, microwaved with garlic salt until tender
1 1/2 cups shredded cheese
1/4 cup sour cream
1 1/2 cups gluten free flour blend
1/4 tsp paprika
4 tablespoons real bacon bits (or cut up bacon)
1 tablespoon dehydrated onion
Process:
Cut the florets off the heads of cauliflower. I cut them into to small pieces so they cook quickly, you are going to mash them up anyway. Season it well with garlic salt and microwave them. Then take a mash potato masher or a stick blended to the cauliflower. Don’t puree the cauliflower but leave it with a little texture. Then mix everything else in! Heat up your frying oil to medium. Drop the batter into the oil by the tablespoon full (the smallest scoop that Pampered Chef makes;). Let it cook until it is all golden brown and delicious!
I tried to make them larger about cookie scoop size but they tend to be doughy in the middle. Making them smaller helps them to be crispy and delicious!!!!
This are a huge hit with the whole family and go great with burgers.
Ok I admit it, I am bored to death of rice and potatoes. I needed a new side dish. One of my favorites were fritters before we went gluten free. So I started thinking, why not figure out a gluten free fritter recipe?
I went with spinach because then I wouldn’t need as much breading. This was pretty easy and came together super quick. I think it is decently healthy. Next time we will have to make a double batch. While it is plenty for a family of 4 for a family of 6…my kids would have had more.
Ingredients:
1 10 ounce box of chopped spinach, thawed and drained
2 eggs, beaten
1 1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
2/3 cup shredded cheese
2/3 my gluten free flour blend
Process:
Mix all the ingredients together. Then fry tablespoon sized dollops in a skillet with a moderate veil of oil. Fry on both sides until it is crispy. Drain it on some paper towel (there isn’t much oil). And devour! That is it!!!
This is a great gluten free throw together dish on a weeknight It is a little spicy and satisfying!! Nom nom.
Ingredients:
2 packages of rice noodles
3 8 oz packages of Farmer John sausage links (we are a meat heavy family)
1 10oz package of frozen chopped spinach, thawed and drained
2 tsp salt
1 tbls dehydrated onion
1 tsp paprika
1 tsp minced garlic
Process:
Prepare the noodles (soak them in boiling water, then rinse them in cold water and drain). Crumble and fry spinach. Do not drain!!! Throw in onion and garlic. Then toss in noodles and stir. Coat the noodles in the sausage and oil from the sausage. Then add the salt and paprika. Stir again. Then add the spinach. Toss and continue to cook until it is all heated through. Then serve.
Ingredients:
1/2 cup butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2/3 cup grated mozzarella
2 beaten eggs
Process:
First, combine the butter, water. milk and salt in a pot. Bring to just boiling and turn it off. Then mix it with the tapioca flour until just combined. If you mix it until it is completely smooth you will make flat rounds. Then leave the mixture to sit for 10-20 minutes until the flour rehydrates and the mixture cools. Then stir in the beaten eggs and cheese. The texture might be like cottage cheese. Then I use a cookie scoop to portion out the dough. Cook at 375 degrees for 20 minutes.
They are best the day of but will last a day or two. I am currently experimenting with freezing scenarios;).
Ok, donuts are a huge holiday tradition with us! We do donuts for Hanukkah and Christmas morning every year since NerdDad and I got married. I was afraid that going gluten free was going to be the death of such a beloved tradition. So I went in search of a gluten free recipe. The first one I tried was not good at all. These on the other hand were a big hit!!! I based it off of recipe I found over at Food.com but then made a few changes.
Ingredients:
2 eggs , beaten
2 cups buttermilk
1/4 cup butter, melted
1 cup sugar
1 teaspoon vanilla
5 cups home made gluten-free rice flour mix
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
Powdered sugar for tossing (I think I used 1/2 cup)
Process:
Mix all the wet ingredients together and in a separate bowl mix the dry ingredients. Then fold them together (don’t use a mixer. Then let it sit for at least 15 minutes. I mixed them before dinner for Hanukkah and let them sit the whole time. Then heat up a pot of canola oil to medium heat.
I do a small test and when it immediately sizzles the oil should be ready. Then I use a small scoop (I think it is about a tablespoon of dough) and put a few scoops in the oil. Don’t over crowd the pot! It is about 3 minutes for each ball to cook. You may have to flip them to get them cooked evenly. I take the finished balls and place them on paper towels to drain while I put the next bunch in. Then put the drained donuts into your bowl of powdered sugar and roll (ok, really I do more of a bounce;).
So NerdDad and I recently went wheat free (not so much the kids) and I am still trying to emotionally deal with that;). When I started thinking about making holiday food I quickly realized that I didn’t really have much in the way of fab desserts. So I decided to resurrect the rice pudding. But the problem is that I knew that NerdDad wasn’t a big fan. He said it tends to be dry and not sweet. Well, I rectified those problems! I also made them smaller by cooking them in souffle ramekins.
NerdDad says they are very tasty and have almost a bread like consistency that may come from the Jasmine rice that I use. But I am sure you can use any kind of white rice.
The batter!
Ingredients:
6 eggs
1 cup sugar
1 1/2 tsp vanilla
1 tsp cinnamon
1 tsp salt
3 1/2 cups milk
1/3 cup raisins
1/3 cup mini chocolate chips
4 cups cooked Jasmine rice
Prepared Custard CupProcedure:
Preheat your oven at 325 degrees. Butter your ramekins and the add sugar and cinnamon. Turn until it the cinnamon and sugar covers the butter and dump the excess. Beat with a whisk the eggs until slightly frothy. Then whisk in the sugar until smooth. Then add the cinnamon, vanilla and salt. Then whisk in the milk. Stir in the rest of the ingredients.
Then ladle everything into your ramekins and place them on a cookie sheet. Bake for 30-40 minutes or until a knife placed 1/2 way toward the center comes out fairly clean. The same procedure if you bake it in one large baking dish.
Our Wonderful Ingredients
So I was lucky to get all my great dairy for this recipe from Smart and Final! But why am I talking about that now? Well because of Smart & Final’s “Help Our Teachers, Help Our Kids” (#SmartFinalSupportsSoCalSchools)!
Students & families collect Real California milk seals from select First Street products, then teachers submit seals. Each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or $25 school supply gift card. Each teacher entrant gets one Scholastic book. The California Milk Advisory Board is going to announce winners in February.
Tadah!!!
(This project has been compensated as part of a social shopper insights study for#collectivebias #CBias. While they provided the subject all the words and thoughts are mine;)
For those of you who haven’t heard, NerdDad and I have given up wheat. But I am missing baked goods!!! So I am now searching out cookies and breads and the like!
Luckily my friend Megan at the Gluten-Free Project has gone before me. So this week I made her Gluten Free Oatmeal-Raisin Chip Cookies. They were so good!!! I found the batter a little thinner but they were still yummy! Check it out and let her know that I sent you;).
Ok, originally this was posted on some Utah based Gluten Free site but I can’t find it anywhere. I have just seen different versions of this blend. This is the one I have used and liked so far. A big reason I love so much is that you can pick up almost all the materials (not brown rice flour) at the Asian market for cheap, relative to other gluten free things;).
