Tastefully Simple provides true to its name

True to its name, Tastefully Simple provides easy-to-prepare foods that require only two items and three steps (or fewer) to prepare. They recently launched a line of gluten-free mixes that are both tasty and simple!

Thank you to Tastefully Simple for providing samples for me to try. My opinions are my own. 

Below you'll find the company's product descriptions followed by my pictures. The mixes were all super easy to assemble and yielded great results. One thing you should be aware of is that the products were not made in a dedicated gluten-free facility and some of the products contain dairy. I made adjustments as needed. 

Gluten-free beer bread: calls for one egg and gluten-free beer or sparkling water. I used gf beer; it was really easy to make. It was a bit on the sweeter side and we found it better toasted. I would have liked it with melted cheese or pesto spread. My kids didn't love but then again, they are not beer connoisseurs! It would be good for appetizers with something else in my opinion.
Makes 13 servings. 13.9 ounce pouch. Kosher.

Gluten-free fudgy brownie mix: loaded with real chunks of fudge. Simply add butter (or oil) and eggs. Again, very easy and tasty. I made this and brought to a function. No one knew it was gf. 
Makes 16 servings. 18.8 ounce pouch. Kosher.

Gluten-free cinnamon apple cake mix: glorious cinnamon-spiced goodness. Just add eggs and apples. Although this cake took a bit more effort to make it was absolutely our favorite hands down. I shared some with a friend and they were quite enthusiastic. I added some chopped nuts along with the apples. I would make this again in a heartbeat!
Serves 9. 16.5 ounces. Kosher.

      

Gluten-free vanilla bean pound cake mix: flecks of vanilla bean. Just add water and butter. Yes, this was an indulgence and one that my dairy-free daughter could not have. I brought this to a function for sharing and everyone loved it. I would say this runs a close second to the apple spice cake above. I would like it better if there was no dairy.
Serves 8. 14.8 oz. Kosher. 

Depending upon your level of sensitivity (remember, they are manufactured in a plant that also uses wheat), these gluten-free mixes are both delicious and easy to make. If you are interested in possibly being entered for a give-away, leave a comment!

Freedom Foods Gluten Free Cereal Giveaway

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 Thank you to Freedom Foods for providing complimentary samples for my review.


From the “land down under” comes a healthful, tasty product line free from many of the most common allergens, including gluten, dairy and nuts.

Freedom Foods is warmly welcomed into my kitchen not only because of the absence of gluten and dairy, but because the company puts such a high emphasis on creating high quality products that are rich in nutrition and free from artificial colors or flavors.

Which isn’t always an easy task…                             

“The tricky part is making food with good stuff minus all the bad stuff,” the company states on their website. “But we reckon we do it pretty well. If we can keep food free from gluten, free from artificial stuff, with less sugar and salt, we know your body is going to feel much better.”

Speaking of feeling better, my son has recently developed a sensitivity to food dyes so, as a mom, I'm so happy there's a natural alternative that's also gluten free (By the way, the TropicO’s fruit flavored cereal rings are our favorite!)

With a dedicated facility, Freedom Foods can assure us that their products are free from the allergens listed and boasts that they are one of the few factories around the world that is free from wheat, barley, triticale, sesame seeds and nuts.

In general, my kids have liked almost everything they have tried from Freedom Foods. When I asked my almost 10-year-old what he liked about the products his response was “It tastes good!”

Tastes good, not too much sugar, good ingredients? What else can we ask for?

I’m offering a Freedom Foods giveaway to three commenters on this blog entry who can tell me about their biggest challenges with allergens and/or how they’ve managed to work around them. I will randomly select the winners and each of the chosen three will receive two boxes of Freedom Foods cereal. Promotion ends on Monday, Feb. 17.  Must be age 18 or over to win; US residents only.
**Due to technical issues, the promotion has been extended.

All But Gluten™ Review

A plate of gluten-free goodies I brought to an event; easy for me and truly gluten-free for those that need it

Thank you to All But Gluten™ for providing complimentary samples for my review.



For the gluten-free crowd, a new product line is emerging from Weston Bakeries Limited that promises to “rekindle your love of baked goods.” 

With a nice range of offerings from white and whole grain loaves, pizza dough, brownies, muffins and macaroons, All But Gluten™ further demonstrates how gluten-free options have really hit the mainstream.

The Canadian-based company boasts that the products in this soon-to-be national line are even available in the Safeway bakery aisle. Have a quick need for some gluten-free goodies for a party or some bread for your kids’ PB&J sandwiches? They’re not tucked away in the freezer section, it’s right there next to the standard bakery fare. Some might argue that this matter of convenience makes it the greatest thing since, well, sliced bread.

My kids liked the bread, especially for “egg in the hole” or toast and the cinnamon raisin loaf worked very well for French toast (this recipe is in my cookbook as well).

To make "egg in the hole", using a small glass or cup, cut a hole in the center of the bread. Heat a non-stick pan to medium or medium high. Either butter both sides of the bread or put olive oil (better for those with a dairy intolerance) in the pan. Place the piece of bread with the hole into the pan (you can also grill the circle if there's room). Crack egg on the counter and then immediately place in the center of the bread. Lower the heat slightly if the egg is sizzling very high. Season with salt and pepper. Once egg is brown on the bottom and the white is almost all set, add some more olive oil to the pan, carefully turn over and cook the other side. We like ours over medium (a bit runny) so cook based on your taste.

My kids' favorite breakfast: Egg in the Hole!

In addition to the convenience, it’s reassuring to know that all of their gluten-free products are made in a dedicated facility so there is no risk of cross-contamination. The products are also enriched with vitamins and minerals and made without dairy as well. Some of the ingredients used are not the most natural/healthful but that is often the case with many gluten-containing products as well. I preferred the whole grain bread over the white.

Need something on the go? How about one of their muffins along with some fruits or veggies and nuts. I would consider it more of a treat but everyone once in a while, that's ok.

The bottom line is it’s great that so many companies are hopping on board with providing gluten-free products. The more that’s offered, the more options non-gluten eaters (whether by choice or necessity) will have and more included they will feel as general consumers. 



The All But Gluten™ products are now premiering in the San Francisco Bay Area and can be found in most Safeway grocery stores. If you do not live in the Bay Area, keep an eye out for them soon.

Bob's Red Mill Review

 Thank you to Bob's Red Mill for providing complimentary samples for my review.

Since beginning my gluten-free journey roughly six years ago now, Bob has been a good, supportive “friend” along the way. And while I don’t know the founder of Bob’s Red Mill very well (I did meet him though), I can attest to the products’ quality. It’s not easy to find oats, for example, that are grown and processed without any cross contamination with gluten-containing ingredients but Bob’s makes it work by sourcing their oats from a specialized farm with dedicated fields.

I only use Bob’s flours in my gluten-free flour blend and enjoy a variety of the company’s other products as well. I know there are other flours out there; I choose to use ones that I feel are easily accessible and work well with my recipes. I’m all about keeping it simple.

 A few months ago Bob’s Red Mill sent me some samples to review and I am happy to report my experiences.

The steel cut oats make for a hearty and delicious bowl of oatmeal that can really stand on its own with just a little salt to bring out the natural nuttiness. If you prefer to add sweeteners and other toppings to your hot cereal, though, Bob’s oats accommodate these additions well too.

The muesli can be served hot or cold but if you consume them cold you have to let them soak for a while in milk, yogurt or juice. When prepared cold with milk, the muesli resembles your standard granola cereal but it’s a little lighter and earthier tasting minus the high fat and sugar content found in most store-bought granola. The muesli tastes good served warm too but this really seems to pale in comparison to the steel cut oats.

The brownie mix produces some truly delicious gluten-free brownies. I’ve been able to make a dairy-free version by substituting vegetable oil for the butter (I’m not a big fan of margarine) and an egg-free version with a flaxseed-water replacement. Bob’s also makes ground flaxseed which I love as both an egg replacer as well as a way to make pancakes and bread more hearty.

While the pancake mix works well in a pinch I have to say I prefer my version, which uses Bob’s flours. You can always add cinnamon and vanilla to your pancake batter; this is what our family likes.

Overall, I’m a pretty big fan of Bob’s products and plan to continue using them in my gluten-free cooking and baking. I’m happy to see how much they have grown in the past few years.
Thanks, Bob!

Gluten-Free Pumpkin Scones

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I don't know about you but I often look at things longingly in bakeries. Lately it's been pumpkin almost anything that I can't eat because it's always filled with gluten. Well I finally found a recipe that I was able to translate really well to gluten-free. I made mine dairy-free and it was just as delicious. The recipe includes the variation (it's pretty straight forward).
 
As with any recipe, make it a few times and it won't be hard. The key is to make sure the cold butter or vegetable shortening is incorporated well into the dry ingredients. You can do this either with a food processor (my favorite), a pastry blender (handheld tool) or two knives. This dish is great for breakfast or as a treat with a cup of tea or coffee.

 Adapted from http://livlifetoo.blogspot.com/2010/10/pumpkin-scones.html 

Makes approximately 12-14 medium sized scones
 
6 tablespoons butter or vegetable shortening, cut into chunks

Dry Ingredients:
1 ½ cups Amy’s Gluten-Free Flour Blend
½ cup almond meal (or all gluten-free flour)
Scant ½ cup brown sugar
1 tablespoon baking powder
¾ teaspoon xanthan gum
½ teaspoon sea or kosher salt
Heaping ½ teaspoon ground cinnamon
Heaping ¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons half and half or 2 ½ tablespoons almond or soy milk + ½ tablespoon vegetable oil
1 large egg
1/2 cup canned pumpkin

Egg Wash:
1 large egg
1 tablespoon milk or milk substitute
Coarse sugar (for example, turbinado)                                    

Sugar Glaze Ingredients:
½ cup powdered sugar
¾ to 1 tablespoon milk or milk substitute

1. Preheat oven to 400˚F.  Prepare a baking sheet with a silicone baking mat or parchment paper.
2. Place butter or shortening in the freezer for about 5 minutes. Measure the dry ingredients while it chills.
3. Combine the dry ingredients in the bowl of a food processor. Pulse about 5-10 times until dry ingredients are mixed well.
4. In a medium to large bowl, beat the eggs first, then add the milk and pumpkin. Set aside.
5. To the bowl of the food processor, add the chilled butter or shortening. Pulse 20-30 seconds or until mixture looks like grated parmesan cheese. You can also use a pastry blender to blend the butter or shortening with the dry ingredients.
6. Gently mix the dry ingredients into the wet ingredients with a spatula. Form into a ball.
7. Place some gluten-free flour on a clean counter. Place the dough on the counter and pat into a rectangle about 1” thick.
8. Use a knife or pizza cutter to cut into triangles. Transfer to the baking sheet.
9. To make the egg wash, mix egg and milk or milk substitute in a small bowl. Brush each scone with the wash. Sprinkle each scone with coarse sugar.
10. Place in oven and bake about 12-15 minutes or until scones are golden brown. Scones should be crisp on the outside and soft on the inside.
11. After about 3 minutes, transfer to a wire rack.
12. Once cool, prepare the sugar glaze. In a small bowl, whisk together the powdered sugar and milk until smooth.  If it’s too runny, add more sugar.  If too thick, add a little more milk until reaching desired consistency.  Drizzle the glaze over the top of each cooled scone and enjoy. 

Canyon Oats provides wholesome on-the-go breakfast alternative

We are all busy, whether or not you have a family. Breakfast can be one meal we skip or just grab something convenient which isn't always healthy.  Have you considered a cup of oatmeal? One wholesome breakfast alternative comes from Canyon Oats -- a family-owned business located in Powell, Wyoming.

The hot cereal got its start in a coffee shop and roaster in St. George, Utah and began with simple, whole ingredients: rolled oats, sea salt, cinnamon, and golden flax seed. The company soon expanded and began rolling in maple sugar, almonds, tart cherries, cranberries and walnuts. More wholesome ingredients packed in convenient, on-the-go style cups.

I brought some samples home from a gluten-free expo (thanks Canyon Oats!) and the consensus was "delicious" and "yummy."

Need another selling point? The company’s oatmeal products are gluten-free! Oats don’t contain gluten naturally, of course, but many commercial vendors produce their oatmeal in facilities that also manufacture wheat—producing enough of a contamination to potentially harm a consumer who has severe gluten sensitivity.

The cups are sold across the country at select coffee shops. Check out the company’s website for purchase locations or to order the product online. Might be a good option on your next busy morning.

Barbara's Bakery cereal review and giveaway!

Thank you to Barbara's Bakery for providing complimentary samples for my review.

How could you not love a cereal that’s named after a funny looking bird? Barbara’s Puffins give their consumers a satisfying crunch in a variety of flavors and a fun, fact-filled cereal box to peruse while you’re munching. For example, did you know puffin couples mate for life? Pretty inspiring, right?

Barbara's Bakery has been around since 1971. Most of us probably know of the brand from the cereal aisle, specifically the puffins and the shredded oats. Although many of the cereals don't have gluten ingredients, it was only within the last few years that Barbara's started producing gluten-free cereals made from certified ingredients (e.g. oats). Today, they are producing more than five varieties of gluten-free cereals besides the other cereals. Note: according to the website, the cereals are under 20 parts per million (ppm) of gluten. For some people, this may not be low enough but for others, it is acceptable.

Puffins are made from oats and corn and are all made without wheat. Two of the Puffins cereals, Honey Rice (this flavor was popular with my kids) and Multigrain Puffins (also a hit) are certified gluten-free. Other Barbara’s cereals that are gluten-free include the Multigrain Honest O’s, Organic Corn Flakes and Brown Rice Crisps. The Brown Rice Crisps are perfect for gluten-free rice crispy treats as most other crispy rice cereals include a malt flavoring which is not gluten-free.

One of the things I really like about Barbara's cereals is that they're high in fiber and low in sugar. Our family favorite, although not certified gluten-free, is the Cinnamon Puffins, which contain nearly half as much sugar as the leading cinnamon flavored cereal.

Interested in winning a box of gluten-free cereal to try? Each of these options is a separate way to enter and the more you do the greater your chances of winning. If you’re already following me through any of these social media outlets just leave me a comment referencing the giveaway. Deadline for entries is Thursday, May 30. Thanks!

How to Enter

1. Follow this blog and leave me a comment to show me you're following it! 
2. Follow me on Twitter @thefamilychef and leave a comment to indicate that you're a follower.
3.“Like” The Family Chef on Facebook and leave a comment to let me know you've liked the page.
4. Link to this giveaway through Facebook and leave a comment on my Facebook to let me know!
5. Link to this giveaway on Twitter and leave a comment on my Twitter page to let me know.
6. Leave a comment on this blog post about what you enjoy most about being gluten-free.
7. Sign up to receive posts via email and leave a comment saying you’ve signed up.

While you're at it, checkout Barbara's Bakery on their Facebook and Twitter pages!

Strawbunny Smoothie recipe

Thanks to Kendra Thornton for the guest post and providing the following recipe. This sounds fun! 

The Strawbunny Easter Smoothie Treat
On one of my former travels, my husband and I went on a fabulous vacation to Las Vegas. It's a beautiful city full of excitement and commotion. It's no wonder that the city draws millions of people every year. It was a nice change from the usually cold and windy weather of Chicago. Although I love where I live, Las Vegas was a welcoming change of pace.

However, one of the most memorable parts of the trip was the smoothie I had at the Cosmopolitan, ranked amongst some of the top hotels in Las Vegas. It was one of the best smoothies I had ever had. Not only was it refreshing but also it was extremely flavorful. I love how it has just the right amount of sweetness without it being overpowering. Strawberries are one of my most favorite fruits so I love how this smoothie uses it into its recipe. But the best part of this smoothie is the presentation.

To help celebrate this year's Easter with you all, I want to share this recipe and maybe it will become a favorite in your family as well. The following recipe's proportions make about 2 cups of the smoothie. The recipe is incredibly simple and easy without any complicated steps. The ingredients include the following...

Strawbunny Easter Smoothie:

Ingredients:

- 1(1/2) cups of frozen strawberries
- 4 tsp. of low-fat vanilla yogurt (for dairy-free, add extra milk alternative and 1 teaspoon of sugar)
- 2 tsp. of peanut butter
- 1/2 cup of skim milk (for dairy-free, use a milk alternative)
- Marshmallow (Bunny) Peeps

Directions:
The only step of this recipe is to put all the ingredients into the blender and mix. One tip is to only put a few strawberries into the blender at a time, as it will make blending easier. If your strawberries are exceptionally large, make sure to cut them into smaller pieces so that the mixture blends more smoothly. Keep the blender going as you continue to add in a few strawberries at a time.

Presentation is key with any special holiday meal, drink, or dessert. I like to make it more festive by serving a glass of this on top of a plate of Easter grass. I usually put some chocolate eggs sitting on the bottom sitting on top of the grass. It's the perfect centerpiece to be placed in the middle of the kitchen table on Easter morning. This breakfast decoration never ceases to bring smiles to my children's faces every Easter morning after they wake up.

I hope you enjoy this treat just as much as my family does this holiday…enjoy!
-Kendra

Kendra Thornton is a travel advocate, TV spokesperson, PR businesswoman, proud wife and mama of 3. I am a long time travel expert who has been packing my bags and traveling the world since I was 3 months old! I've found my utmost desire in life is right here in my own home. I have mixed my excitement for travel by bringing the taste of authentic cuisine to my own home with some of my unique recipes. Enjoy!

Gluten-free Dairy-free Blueberry Muffin recipe

Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:

Gluten-free Muffin Tips

• Tip #1: Mix the dry ingredients in a large bowl first. Mix the wet ingredients in a small bowl. Add wet to dry. This is generally always the process with baking.
• Tip #2: If you use a pre-made flour blend, make sure to look at the ingredients. For example, if the flour mix already has xanthan gum, you don’t need to add that to the recipe.
• Tip #3: You can vary the sugar based on how sweet you want the muffin to be. I usually use just over ½ cup which seems to be perfect. Over ¾ cup is too sweet for me.
• Tip #4: For easy and consistent portioning when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.
• Tip #5: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

Gluten-Free Dairy Free Blueberry Muffins 
2 cups Amy’s Gluten-Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum (omit if using a mix which includes this)

2/3 cup milk substitute
2 teaspoons white vinegar or lemon juice
2 large eggs
1/3 cup melted coconut oil or vegetable oil
1/2 - 3/4 cup organic sugar or other natural sweetener
1 cup fresh or frozen blueberries (keep frozen until ready to use)

Optional: 2 tablespoons gluten-free instant oats

Tip: if using fresh blueberries, make sure they are dry; otherwise they might sink to the bottom.

1. Preheat oven to 375F and prepare pans by greasing well or lining with paper cups.
2. In a large bowl, mix the dry ingredients (first 5 ingredients).
3. Place the milk substitute and vinegar and lemon juice in a glass measuring cup. Set aside for a few minutes.
4. In a smaller bowl, beat the eggs briefly. Add the oil, sugar, and milk substitute.
5. Add the wet ingredients to the dry ingredients and mix until combined. Mix the batter briskly for 5 seconds to help the gum to gel.
6. Fold in blueberries. Portion out muffins or loaf, filling about 2/3 full. Optionally sprinkle muffins with oats (see photo).
7. Bake mini muffins for 12-15 minutes or regular muffins for 18-22. Remove from oven and cool slightly. Remove from pan and cool. Leftovers can be stored at room temperature for 1 day. After 1 day, store in the refrigerator. Muffins can be frozen in an air-tight container for about 3 months.

Gluten-free Dairy-free Belgium waffles

I don't know about you but when I smell Belgium waffles at those kiosks, I really wish I could eat gluten. Last year I vowed to find a replacement and I must say, I nailed it. I have made it two ways; with the caramelized sugar and without. Both are still delicious and my children are very appreciative of the effort I have made (read: this is not a quick recipe but worth the wait).

This New Year's day, I thought it would be fun to make them as a treat. The crowd (both gluten-free and not) agreed it was a winner. Read through the recipe and make sure you have about 45 minutes before you want to eat these delicious waffles. The yeast gives it a unique flavor that is much better than a regular waffle. You really can't compare one to the other.

Note: for a "with dairy" version, use 1/2 cup of unsalted butter instead of the shortening and 1 cup of whole milk instead of 7/8 cup milk substitute and 1/8 cup vegetable oil.

With this recipe, mis en place (everything in its place) is very important. For example, make sure the shortening is cooled slightly and that the eggs are already separated. If you add hot shortening into the batter, it might “cook” the egg yolks. Adding oil to the milk substitute helps to replicate the fat from the whole milk in the original recipe. As always, enjoy!

Gluten-free Dairy-Free Belgium Waffles
Makes 8 waffles in a 6" waffle maker or about 8 squares (2 large waffles) in a square waffle maker

2 ¼ teaspoons active dry yeast
3/4 c warm water (105F-115F)
1 teaspoon white sugar

3 cups Amy's Gluten-free Flour Blend
1/2 teaspoon salt
1 teaspoon xanthan gum

4 ounces (1/2 cup) non-hydrogenated vegetable shortening, melted and cooled slightly
7/8 cup milk substitute at room temperature
1/8 cup vegetable oil (canola, sunflower or safflower)
1 teaspoon pure vanilla extract
1/4 cup sugar
2 large eggs, at room temperature, separated (separate first, then let come to room temperature)

Optional: 1/4 cup turbinado sugar (coarse)

1. In a glass measuring cup, dissolve the yeast in the water and sugar to proof it. Set aside. After 5 minutes, it should be foamy and fragrant.
2. In a small bowl, mix the flour blend, salt and xanthan gum. Set aside.
3. In a large bowl, add the yeast mixture, melted shortening, milk substitute, oil, vanilla, sugar, and egg yolks and whisk until smooth. Add the flour mixture and mix until combined
4. In a medium bowl, beat the egg whites until soft peaks form; when you pull the beaters out of the bowl, the peaks should fall over softly. With a rubber spatula, fold them into the batter and let stand for 20 minutes.
5. Turn the waffle maker on after 10 minutes so it is hot when the batter is ready.

6. In this next step, you need to act quickly so you don’t burn the sugar or the waffle. If you are not using the sugar, you can disregard this. Place about ½ tablespoon of sugar on each part of the waffle iron first. Scoop about 2-3 ounces of batter on top of the sugar.

Note: I used a 2 ounce hinged scooper and no sugar in this picture. When you use a round waffle iron as opposed to a square one, you will use less batter and have a bigger yield.

Top with another ½ tablespoon of sugar on each part. Close the waffle iron and cook until the waffles are golden, following manufacturer’s directions. Repeat with the remaining batter.

Specialty coffee drinks for the holidays

Thanks to Krups for sending me these delicious looking recipes for coffee drinks. I usually make my own eggnog latte around Christmas time; I'm glad I'm not the only one who likes this!

Krups suggests using their combo coffee/espresso machine. I have used them at other people's homes; it does make good coffee.

Enjoy and happy holidays!!



Eggnog Coffee
2 ½ cups freshly brewed coffee
1 cup eggnog
¼ teaspoon nutmeg

Brew coffee in your favorite coffee maker. Warm eggnog in a pot over low heat and add the hot coffee and nutmeg. Serve immediately. Garnish with nutmeg.



Chocolate Mint Latte
2 fluid ounces espresso coffee
¼ teaspoon peppermint extract
1/2 cup milk, steamed
1/8 cup frothed milk
Whipped cream
Chocolate shavings

In a coffee mug, brew the espresso coffee.  Add the peppermint extract and then pour in steamed milk and frothed milk. Top with whipped cream and chocolate shavings.


Coffee Hazelnut Milkshakes
1 cup chilled coffee
4 scoops coffee ice cream
¼ cup crushed hazelnuts
Whipped cream
Crushed toffee or chocolate shavings

Blend coffee, ice cream and crushed hazelnuts in a blender until mixture becomes a smooth but thick consistency. Pour into a coffee mug and top with whipped cream and sprinkle toffee pieces (or chocolate shavings).

Pumpkin Pie Muffins (gluten-free and regular)

There's not much to say about these delicious muffins! This recipe will be in my cookbook. One of the testers said "My daughter said they tasted like pumpkin pie. And my little guy couldn’t help himself from stealing fistfuls of the ones we were trying to save for his daddy."

You can easily call them a cupcake if you add buttercream or cream cheese frosting (as seen above). Since many of my recipes started out "regular" and then I converted them to gluten-free, I thought it would be easiest to provide options for either.

Here are a few more tips:

• Gather your ingredients on the counter first. Eggs are best if used at room temperature.
• Use one bowl for dry ingredients and one bowl for wet. Measure the dry ingredients first.
• Invest in a good 12-cup muffin tin that won't burn the bottom of your muffins. It will be worth it.
• For easy and consistent portioning, when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.

Enjoy!


Pumpkin Pie Muffins (regular and gluten-free)

Dry Ingredients
2 cups Amy’s Gluten-Free Flour Blend or regular all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (omit if not making gluten-free)
1 rounded tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Wet Ingredients
2 large eggs
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter or vegetable oil
1/2 cup milk or milk substitute
1/2 -3/4 cup organic sugar or other natural sweetener
1 tsp vanilla
Optional: 1/2 to 3/4 cup chopped pecans and/or raisins

1. Preheat oven to 350º F. Line muffin pans with paper cups or grease tins generously.
2. In a large bowl, mix the dry ingredients.
3. In another medium bowl, mix the eggs. Add the pumpkin, butter or oil, milk, sugar, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix gently. Add nuts if using.
5. Portion out regular or mini muffins into the cups, filling 2/3 full. Bake regular muffins for 20-25 minutes or mini muffins for 12-16 minutes.

Tip: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. For regular muffins, insert a toothpick into the center of a muffin. When it comes out dry with some crumbs, it is done.
For gluten-free muffins, instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

6. Once done, allow muffins to cool for about 2-3 minutes and then remove from the pan.

Gluten-free, dairy-free and egg-free pancakes

Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.

I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.

Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use any fat; vegetable oil, or melted butter substitute, coconut oil, or shortening. For the most part, fat is fat.

Egg substitutes are a bit trickier. I have been using a mixture of flaxseed with water (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) which helps to hold it together. Another egg substitute can be made with 2 tablespoons of water, 1 tablespoon of oil and 2 teaspoons of baking powder. This helps to replicate the rise. I ended up using a combination of these two to substitute the 2 eggs that are normally in this recipe. If you don't need the egg substitute, use 2 large eggs.

Being on a special diet is not easy, especially when you combine a few foods. It helps that I have experience. I remembered that when my daughter first started her elimination diet five years ago, I was not cooking with eggs, dairy, or gluten. I guess I got back on the bike and just started riding. Enjoy this recipe!

Gluten-free, Dairy-free, and Egg-free Pancakes


Makes 12-16 pancakes

Only make one or two recipes at a time. Baking powder does not increase the same way the other ingredients do and it can give the batter a strange taste.

2 cups Amy's Gluten-Free Flour Blend
2 teaspoons baking powder
1 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum
1/2 tsp cinnamon (optional)

1 1/2 cups milk substitute
1 tablespoon white vinegar or lemon juice

5  tablespoons water
1  tablespoons oil
1  tablespoons ground flaxseed
2 teaspoons baking powder

3 tablespoons vegetable oil or melted shortening
3 tablespoons organic sugar or other natural sweetener
1 teaspoon vanilla

1. In a large bowl, mix flour, baking powder, salt, xanthan gum, and cinnamon. Set aside.
2. In a 2-cup measuring cup, add milk substitute and vinegar. Set aside for 5 minutes.
3. In a small bowl, mix water, oil, flax and baking powder. This is the egg substitute. If you can tolerate eggs, use 2 large eggs and add to the next step. Otherwise, set mixture aside for 5 minutes.
4. Add milk mixture, flax mixture and remaining ingredients to the bowl of dry ingredients. Whisk together until there are no more lumps but without overmixing.
5. Allow to rest for 5 minutes before using. Batter should be fairly thin so you can pour easily. Add more milk or cold water if necessary. Make sure to use a flat pan and cook at medium heat. Non-stick is easiest.
6. Pour about 1/2 cup of batter per pancake onto the hot pan. When bubbles are starting to form on top, turn the pancakes over. The pancakes should be golden in color. Cook on the other side for 2-3 minutes.

Gluten Free Maui Banana Bread recipe

When you go to Hawaii, more specifically Maui, it seems like there's a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka'anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use my own recipe for banana bread with the addition of salted macadamia nuts and some extra cinnamon. The result was simply delicious; the bread is moist and sweet with a hint of cinnamon and a nice crunch from the macadamias. Why not give it a try? You will be saying "Mahalo" or thank you for sure!

Gluten-Free Maui Banana Bread

2 cup basic Gluten-Free flour blend (you can use your own to try this one)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use less if the nuts are salted)
1/2 teaspoon xanthan gum
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon

2 large eggs
1/2 cup melted butter or vegetable oil    
1/3 cup milk or yogurt 
3/4 cup brown sugar
1 teaspoon vanilla
3 ripe, mashed bananas
1/2 c chopped macadamia nuts or walnuts
Optional: 1/2 c unsweetened shredded coconut

1. Pre-heat oven to 325F and generously grease loaf pan.
2. In a large bowl, mix the dry ingredients (first 7 ingredients).
3. In a smaller bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the wet ingredients to the dry ingredients and mix. Stir in the nuts and optionally, the coconut.
5. Place batter into loaf pan.
6. Bake for 40 minutes or until the top is golden brown and the middle is set.

Gluten-free crepe recipe

Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I'm happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it's gluten-free or not, holds true. Technique is very important.

The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.

I can't wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things.

It's hard as a parent to deny your children something as simple as a crepe. If you have had to stop making crepes in the past, look no further! Enjoy.

Gluten-Free "Very Easy" Crepes

Makes 6 crepes in a 10" crepe pan (I would suggest doubling this recipe so you can make more at once)

2/3 cup milk (I would suggest whole)
1/3 cup (or 50g) cornstarch*
1 large egg
2 teaspoons olive oil or melted butter
pinch of salt
* to make a buckwheat style crepe, I use 1/2 cornstarch and 1/2 buckwheat flour

Directions:

1. Place all ingredients in a blender and mix until combined.
2. Add a drizzle of oil to the pan. Heat crepe pan to just over medium heat. This is a little tricky so don't be surprised if the first crepe isn't perfect.
3. Lift the pan off of the heat and pour 2 tablespoons of batter into the pan while swirling the pan. I used a special crepe ladle which worked well. Swirl the pan off of the heat until the batter begins is covering the bottom. 
4. Cook for 20-40 seconds or until the edges are browned and start to pull away from the side. If the crepe is not brown, you may need to raise the heat. A gas stove works very well for this.
5. Using a spatula, lift one edge of the crepe and then flip it over with your fingers or tongs. Cook an additional 15-20 seconds.
6. Repeat with remaining batter.
7. Enjoy as a breakfast dish with eggs, savory dish with salad or snack/dessert with nutella, fruit or chocolate.

Gluten-Free French Toast recipe

Eating gluten-free, I often don't think about bread as much as I used to. Breakfast is usually just something simple like cereal or fruit with yogurt. But every once in a while, I get cravings. This morning, I opened the fridge and saw my loaf of Rudi's cinnamon raisin bread. I want French Toast and I want it now!

Some people may think it's hard to make but really, you can whip something like this up in a few minutes. The recipe below is for 4-5 people but I adjusted it and made enough for two. It was as easy as making toast with eggs. But, if you know me, I don't measure everything precisely, which does save time. I can eye ball 1/4 c milk and 1/4 tsp of vanilla. It also means I have a few less dishes to clean up!

You can use almost any gluten-free bread but I especially like the Rudi's for this recipe. It has great flavor and doesn't fall apart. I also like their philosophy: Made with stuff you can pronounce and ingredients you recognize. As a mom, that is important to me.

Make sure to toast the bread first, though; it will help keep it together.

This recipe isn't fancy but it sure is good (and easy!). I hope you'll give it a try.

Gluten-Free French Toast

8-10 pcs Gluten-Free Bread*
3 eggs
2/3 c milk or milk alternative
1/4 tsp each cinnamon and nutmeg
1 tsp vanilla
pinch or two of salt

1 Tbl vegetable oil like safflower or sunflower
Note: butter is tasty but burns too quickly in your pan; try this instead

*I used Rudi's Gluten-Free Cinnamon Raisin bread. It was a real winner for this recipe.

1. The bread needs to be dry. You can either toast the slices until just lightly browned or put them on a cookie sheet and place in a low oven (250 degrees) for 5 mins to dry them out. If it's too soft, it will absorb too much batter and be mushy.

2. Mix all other ingredients except oil.

3. Heat pan to medium or grill pan to 400 degrees F.

4. Based on the size of your pan, only batter the slices of bread that will be able to fit; don't let bread sit in egg-milk mix.

5. Place about 1 1/2 tsp of oil on pan and spread. Dip bread into batter. Make sure both sides are well covered. Place in pan. Cook on each side until golden. Repeat with remaining bread. Keep warm in oven until ready to serve, covered with a damp paper or kitchen towel.

Gluten-free banana crunch muffin recipe

Yummy gluten-free banana muffin

In case you don't know, I love the Food Network. I've been a fan for years. One of my favorite chefs is Ina Garten, The Barefoot Contessa. Someone recently passed along her recipe for Banana Crunch Muffins. I didn't try the muffin but could tell from the smell it was good.

Recently, I started my son on a gluten-free diet. Of course, I had incredible "mommy guilt" when I told him he couldn't have the muffin so I needed to figure out a way to make a version for him. With a few easy adjustments, it was straight forward. The sugar content was high for me so I made some other adjustments.

Even after cutting back the sugar, wow, these are sweet. But, I look at them as a treat, not something for everyday. The sugar could probably be cut even more, especially if the granola that's used is on the sweeter side. This would probably make an excellent banana cake as well; just lower the temp by 25 degrees and cook about 40 minutes. Enjoy!

Gluten-Free Banana Crunch Muffins (based on a recipe by Ina Garten)

3 cups gluten-free flour blend
1 1/2 tsp xanthan gum
2/3 cup white organic sugar
2/3 cup brown or raw sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick (4 oz) unsalted butter, melted and cooled (or you can use all butter or all oil)
1/2 c coconut oil, melted and cooled
2 large cage free eggs
3/4 cup milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
1 cup medium-diced ripe bananas (1-2 bananas)
1 cup chopped walnuts
1 cup gluten-free granola
1 cup unsweetened shredded coconut

1. Preheat the oven to 350 degrees F. Prepare 18-20 muffin tins.

2. In the bowl of a stand-up mixer fitted with a paddle attachment, mix the flour, xanthan gum, sugars, baking powder, baking soda, and salt with a whisk. Add the melted butter and coconut oil and mix for 1 minute. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well until the mixture comes together.

3. On low, mix in the diced bananas, walnuts, granola, and coconut into the batter. Spoon or scoop the batter into muffin tins, about 2/3 full.

4. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Pumpkin Cream Cheese Recipe

I created this recipe in hopes of it being a big hit at our local festival. I was co-chairing a food booth for my son's school and I thought this would fly off of the proverbial shelves. A combination of bad location and signage led to less than enthusiastic results. However, on the upside, I created something that tasted really good.

Why bother making a pumpkin cream cheese? Well, if you like the flavor of pumpkin pie, you'll probably like this. When you make your own, you control the ingredients, like sugar and spices. By adding pumpkin, you also boost the nutrition, especially the fiber.

We served it on English muffins and then gave the children raisins and Cheerios with which to make faces. It's also good as a dip for pretzels (think salty with sweet; yum) or apples and would be great on a pumpkin muffin. You could even make a sandwich out of it with sliced apples...not a bad idea!

It will keep in the fridge for a week; I wouldn't try freezing it. Remember, keep key ingredients on hand (I always have at least 1 can of pumpkin in my cabinet) and preparing food will seem much easier. Enjoy.

Pumpkin Cream Cheese

8 oz plain cream cheese, softened (the low-fat cream cheese will make the product too runny)
1/2 c pumpkin puree (freeze any that is leftover or make pancakes another day)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp clove
1/4 c brown or cane sugar

Yield=2 Cups

Using a hand mixer, beat cream cheese until light and fluffy. Mix in other ingredients. Refrigerate for 30 minutes before serving.

Whole Grain Pancake Mix recipe

One year, I made a layered whole grain pancake mix to give as a Holiday gift. It was a big hit in our house and with others so I started making it on a regular basis. I adapted the recipe, originally from Parents magazine, to create the one below. I also doubled it since it seems to be easier to do all of the measuring at once.

When I made the pancakes, I also doubled the recipe of the pancake batter. We had plenty for breakfast and I froze the rest.

For those of you who buy a whole grain pancake mix from the store, don't be intimidated; it's very easy to do it yourself. It's usually less expensive and you have more control over the ingredients. This one is packed full of nutrition.

I served it to some of the neighborhood kids as a snack; they ate it just plain, without the syrup. Why not boost your nutrition in the morning by trying this recipe? It's worth every bite!

These pancakes make a great snack

Whole Grain Pancake Mix
It’s easiest to make this in a big batch and place in an airtight container. You can make a smaller batch by making 1/2 of it. Mix the following dry ingredients together in a large bowl using a whisk to incorporate the baking powder and baking soda into the flour. Place into an air-tight container.

1 cups all-purpose flour
3 cups whole-wheat flour
1 cup quick oats
1 cup cornmeal
1/2 cup ground flaxseed meal
1/2 cup wheat or oat bran
1/4 cup sucanat (sugar cane natural or brown sugar)
2 Tbl baking powder
1 Tbl + 1 tsp baking soda
2 tsp salt
1/2 tsp nutmeg (optional)
2 tsp cinnamon (optional)

Whole Grain Pancakes
For one batch of pancakes, whisk together until combined:
1 cup of buttermilk (to make your own, place 1 Tbl of vinegar in a glass measuring cup; fill with milk to measure 1 cup and wait 5 minutes)
1 egg
1 Tbl vegetable oil
1 tsp vanilla (optional)

1. Stir in 1 1/4 cup of dry pancake mix just until combined. Heat non-stick skillet over medium heat.
2. Pour 1/4 cup batter per pancake into pan and cook 1 1/2 to 2 minutes per side or until pancake is golden.

Makes eight 4” pancakes per batch

Zucchini Muffin recipe

Well, you may remember that we started a garden this year. For me, this is a big deal as I've always described myself as having a brown thumb. The zucchini are really doing well.

I was looking at one the other day and then noticed a really big one growing; it was almost hidden. It reminded me of the time my dad brought in a zucchini to my mom that he picked in our garden (my mom was a great gardener; not me). He was so proud until my mom looked at it and said "Sandy, that's a pumpkin!". Oh well; at least he tried.

The one thing with zucchini is that you don't want them too big. If you are using them in a salad or sauteing them, go for the smaller ones which usually have more flavor. For muffins or bread, a larger one is fine.

I had found a recipe online a few years ago and started playing with it, changing the butter to oil, white sugar to less refined and adding coconut and walnuts for flavor and added nutrition. Remember, unless your child is overweight, kids need fat, especially healthy fats (for example from plants and nuts as opposed to fat from dairy and meats).

If you still have zucchini in your garden and find it at the farmer's market, try this recipe for yourself or your family.

Here are some recommendations for equipment and products I like to use:
Cuisinart food processor
Stainless steel measuring cups
Stainless steel mixing bowls
Silicone scrapers

Zucchini Muffins
Makes 12 or about 32 mini

2 1/8 cups whole wheat pastry flour (this is slightly lighter than wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon

2 large eggs
1/2 cup vegetable oil
1/4 cup molasses
3/4 cup sucanat (Sugar Cane Natural; look for it in stores or use an unrefined cane sugar)
1/4 cup organic white sugar
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts (optional)
2 cups finely shredded unpeeled zucchini-about 2-3 small or 1 medium
2-4 Tbl water

Preparation:
1. Grease and flour 12 muffin cups. Heat oven to 375°.
2. Combine the flour, soda, baking powder, salt and cinnamon in a medium to large bowl.
3. In another mixing bowl, beat the eggs first then add oil, molasses, sugars, vanilla extract and coconut.
4. Add the wet ingredients to the dry ingredients, stirring briefly until blended. Fold in the shredded zucchini and nuts. If the mixture is too stiff, add water until it has more of a batter consistency.
5. Fill muffin cups about 3/4 full. Bake for 20-22 minutes. Make sure you test with a toothpick at the lower end of the time. If there is still batter on the toothpick, cook in 1-2 minute intervals until done.