10.21.2014

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

This recipe was inspired by a pasta recipe in Martha Stewart Living. I made some tweaks and served it with gluten free gnocchi. It's a perfect autumn recipe, warm, comforting and full of flavor.

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

Ingredients:
Coarse salt and fresh ground pepper
12 ounces of gluten free gnocchi (I used Delallo brand)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, peeled, halved and flesh cut into 1/2-inch pieces (3-4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 cup whole-milk ricotta, for serving
Pine nuts, for serving

Directions:
1. Roast squash
Drizzle olive oil on diced squash, season with salt and pepper.
Roast in large roasting pan in 400 degree oven for about 30 min or until fork tender. Remove and set aside.
Once squash is done, make browned butter sage and gnocchi.

2. Boil water for gnocchi-
Follow directions on box of gnocchi (they only cook for 2 min in salted boiling water!)

While water is boiling....

3. In a large skillet, over medium heat add butter, melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes.

Turn down heat, Add squash to skillet and warm for a minute, stirring gently.

Gnocchi should be done now. Drain gnocchi and add to warm skillet of squash and butter. Stir together gently so the flavors marry together.

Remove from heat, serve on plate and add a dollop of whole milk ricotta, a drizzle of olive oil and a sprinkle of pine nuts.

Enjoy this warming, autumn comfort food!



9.22.2014

Baked Gluten Free Vanilla Donuts with Chocolate Glaze

I haven't updated the blog in a long time. Life has been very busy.  I do apologize! Last week I had a craving for a donut. I wasn't a huge donut aficionado before going gluten-free, but it was a nice treat once in a while. These donuts are cakey and flavorful! Hope you enjoy the sweet chocolaty goodness!



I adapted this recipe from the Baking Beauties. The pictures of her donuts are beautiful. Check them out!

For the Donuts (makes 6)
Ingredients:
1/3 cup rice flour
1/4 cup tapioca flour
1/3 cup white sugar
2 tbs dry instant vanilla pudding mix
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
butter for greasing donut pan
donut pan

Directions:
Vanilla Doughnuts:
Preheat oven to 375 degrees F.
  • In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
  • In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
  • Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared/greased doughnut pan.
  • Bake for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
  • Let the doughnuts sit in the pan for a few minutes before removing them to a wire cooling rack.
  • Let cool slightly before icing.
Chocolate Glaze/Icing Recipe
1 cup powdered sugar
4 tbs cocoa powder
2 tbs milk or water
2 tbs vanilla extract

Mix together the sugar and cocoa powder in a small bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. Add more milk a little at a time if needed. Drizzle over donuts and enjoy!

12.20.2013

Vanilla Bean Macaroons Drizzled in White Chocolate

The holiday cookie baking continues... These macaroons are really simple to make. I highly recommend investing in vanilla bean paste. It's so fragrant and gives the beautiful little specs of vanilla in every bite.  

                                       
Vanilla Bean Macaroons Drizzled in White Chocolate

Ingredients:
1 tbs vanilla bean paste
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)

Directions:
Preheat your oven to 325º F. Line a large baking sheet with parchment.

Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.

Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.

Melt the white chocolate in a double broiler. Add the warm chocolate to a ziplock bag (this is a good alternative to a pastry bag). Squeeze all the chocolate into the corner of the sealed zip lock. Cut off a tiny corner of the plastic bag and pipe/drizzle the chocolate over the macaroons. Let chocolate harden and enjoy!

Makes about 2 dozen macaroons.

after baking 

finished! 

12.16.2013

Gluten-Free Chewy Molasses Spice Cookies


This is a delightful cookie that many people usually only eat or bake once a year, including myself.  These cookies have the festive holiday flavors of ginger, cinnamon and molasses with just the right amount of chewiness. I'm sure Santa will love them with a cold glass of eggnog! 

Gluten-Free Chewy Molasses Spice Cookies

Ingredients:

1 3/4 cups all-purpose gluten-free flour
     (my personal favorites are Pamela's Baking Mix, Bella All Purpose Baking Mix, and the GF Bistro)
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon xanthan gum
3/4 cup unsalted butter, softened 
3/4 cup brown sugar
1 large egg
1/3 cup black strap molasses
*white granulated sugar for rolling cookies 

Directions

In a medium-sized bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum. Set aside.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses. And beat on medium until combined. 

Next, add the dry mixture to the wet until combined. Cover and refrigerate dough for 1 hour or overnight.

Preheat the oven to 350°F and line baking sheets with parchment or a Silpat. 

Scoop out tablespoon-sized amounts of dough and roll into a ball between palms of hands then roll dough into granulated sugar to lightly coat. 

Bake for 10-12 minutes, or until set. Let cool on a wire rack. Enjoy! 

Makes about 24 cookies.





12.04.2013

Gluten Free Andes Mint Chocolate Chip Cookies

It's that time of year again! These cookies are perfect for holiday baking or a cookie exchange :)

                                          Gluten Free Andes Mint Chocolate Chip Cookies

Ingredients:
2 1/4 cups GF Flour (I used Cup4Cup)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tbs bourbon vanilla extract
2 eggs
1 cup mini chocolate chips
1 cup chopped Andes Creme de Menthe

Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Mix in vanilla and eggs until creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips and andes mints by hand. Drop by rounded spoonfuls onto parchment. Bake 14-16 minutes  or until edges are lightly golden. Cool completely. Enjoy!





11.05.2013

Gluten-Free Bourbon Chicken with Brown Rice

I was in the mood for Chinese American food, so I quickly searched Pinterest and found "the best bourbon chicken" recipe! It's pretty delicious and easily satisfies the Chinese take out craving (and guaranteed to be better for you and safe to eat for those with gluten issues)!



Gluten-Free Bourbon Chicken with Brown Rice 

Ingredients 
2 lbs boneless,skinless chicken-thighs, cut into 1" pieces
1/4 cup Tamari sauce
1/4 cup brown sugar
1/4 cup bourbon
2 garlic cloves, minced
1 scallion chopped, plus more for garnish 
1 tsp ginger powder
2 tbs peanut oil, or other high heat oil of your choice 

In a bowl, mix together Tamari, sugar, bourbon, garlic, scallion, and ginger. Set aside. 

Heat oil in skillet or wok until hot, add chicken pieces. Sauté in very hot pan until browned slightly. Add liquid mixture to the pan and reduce heat to medium. Cook uncovered until liquid is reduced to a glaze and chicken is cooked thoroughly(mine took about 25 minutes).

Serve with cooked brown rice and steamed veggies! 


Gluten-Free Vanilla Bean Scones

Although it's been ages since I lasted posted...I promise I am still cooking! Turns out having a baby is really time consuming :-) 

I recently discovered vanilla bean paste and it is life changing! you get the rich flavor and little speckles of real vanilla without scraping a vanilla bean! I used Nielson-Massey bourbon vanilla bean paste which is certified gluten free and can be found on Amazon or speciality stores like Williams & Sonoma and Sur la Table. It's so flavorful and easy to incorporate into recipes. 


Vanilla Bean Scones 

Ingredients:
2 cups Pamela's Baking & Pancake Mix
1/4 cup Cup 4 Cup Flour 
1/3 cup cane sugar
1 tsp baking powder
4 Tbs butter
1 egg, beaten
2/3 cup milk
1 Tbs vanilla bean paste

Directions:
Mix the dry ingredients together. Cut in the butter using two knives. Add the milk, beaten egg and vanilla bean paste. Mix together with a fork or in a mixer. Dough will be thick. Using an ice-cream scoop, drop dollops of dough onto parchment paper lined baking sheet. Bake in a preheated 375° oven for 15-17 minutes or until tops of scones lightly  golden.  Makes 9 or 10 scones. For a perfect tea-time treat, serve with butter and raspberry preserves. Enjoy! 



7.12.2013

Vegetable and Noodle Salad with Thai Peanut Sauce

This salad is an easy summer lunch or dinner. It's refreshing, colorful and pretty simple to put together, especially since I "cheat" and use Annie Chun's gluten free Thai Peanut Sauce!

                                      Vegetable and Noodle Salad with Thai Peanut Sauce

Ingredients:
1 package 100% Buckwheat Soba Noodles (if you can't find these, rice noodles will work just fine)
1 tbs olive oil
1-2 carrots, shredded
2 cups mixed greens or lettuce of your choice, chopped
1 red bell pepper, cut into thin strips
1 cup cucumber, chopped
2 cups cooked chicken, shrimp or tofu
2 tbs cilantro
1/2 cup to 1 cup gluten free Thai Peanut Sauce (depending on how much dressing you like)
Siracha sauce (optional for the extra kick!)

Directions:
Cook noodles according to package directions. Drain and toss with 1 tbs olive oil. Set aside.

In a large bowl, add carrots, lettuce, bell pepper, cucumber, chicken and cilantro together. Toss gently. Add noodles and peanut sauce to the vegetables and mix together until coated. Serve chilled or at room temperature. Serve with extra cilantro and Siracha sauce for spice. Enjoy!


6.28.2013

Gluten Free in Norway...traveling with Celiac Disease

Traveling to a new place can be scary. I do countless hours of research online, looking for places to eat-out, grocery stores close to my hotel or vacation rental, and wondering if I will be able to partake in the local fare... I didn't go out to eat too many places in Norway, yet I still ate the most delicious Norwegian salmon and fresh potatoes, just like the locals. I have found that having a vacation rental with a small kitchen a necessity when traveling internationally. It's so much easier to prepare some meals and snacks at your home-base than always wondering if you can find gluten-free meal out and if that meal is going to be safe for one with Celiac Disease.

Here's a breakdown of my daily meals while out and about in Bergen and Oslo, Norway.

Breakfast:
Yogurt and gluten free muesli (found at Meny, Coop, SPAR) and fresh fruit

Snacks:
gluten free Wasa crackers and cheese, carrot sticks, Toblerone chocolate or a cappuccino. I also packed some Lara and Kind bars in my suitcase just in case I was ever starving!


Lunch:
Max Burger and McDonalds both have gluten free buns. At Max, they are very nice and accommodating  regarding food allergies. I ended up eating Max in the Stockholm Arlanda airport in Sweden, however the Norwegian Max have the buns also.

Dinner:
Fresh poached or grilled salmon, boiled dutch potatoes, salad with olive oil and vinegar
the salmon is Norway was better than any salmon I've had in the US. It was so fresh, tasty, not expensive and easy to cook!



BakeFri

In Oslo, you must visit Bakefri. It's a 100% gluten-free bakery and cafe. The chicken salad, quiches and desserts are divine. The almond danish was the best! It was flakey, buttery, full of real almonds and oh so delicious. I cannot recommend this place enough!








5.27.2013

Gluten Free Fluffy Key Lime Pie

Warning: this recipe is full of sweetness, really easy to make, and tastes soo good. Light, fluffy and perfect for a summer dessert! Also happens to be  egg-free! 


Gluten Free Fluffy Key Lime Pie 


For the crust:
1.5 cups crushed graham crackers
(kinnikinnick smoreables or  pamela's ginger snapz  are the best gluten-free options I have found)
1/3 cup butter, melted 

Mix all together and press into 9" pie plate. Bake in 350°F oven for 8-10 min. Remove from oven and let cool. 

For the filling:
1/2 cup key lime juice (or reg lime juice)
Zest from one lime
1 14oz can sweetened condensed milk
1 container TruWhip (the health food version of "Cool-Whip" found in freezer section) 

Using a mixer add lime zest, juice and condensed milk together. Mix in medium speed until fully incorporated. Gently Stir in whipped cream/true whip. 

Fill cooled pie crust with key lime filling. Top with a tad more lime zest and chill in refrigerator for ~ 4 hours- or overnight. 

Easy and delish!