Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Monday, December 24, 2012

Sandwich Bread - Gluten Free


Sandwich Bread

Source: No Gluten No problem
Course: Gluten Free Breads

 

Ingredients

  • 1 3/4 cups milk 2%
  • 2 tbsp sugar
  • 1 tbsp salted butter
  • 1 1/2 tsp salt
  • 3 egg whites
  • 3 cups Gluten-Free Flour blend (I used Bob's Red Mill all purpose baking flour)
  • 1/2 tsp xanthan gum
  • 2 1/4 tsp yeast

Directions

  1. In a medium saucepan, scald the milk with the sugar, butter and salt. Whisk occasionally. (The sugar and salt should dissolve, and the butter should melt.) Remove from heat and allow to cool just until it's warm, not hot. (You don't want to scramble the eggs in step 2, or kill the yeast in step 3.)
  2. Add the egg whites and whisk to combine.
  3. In a separate bowl, whisk together the flour, xanthan gum and yeast. Add to the saucepan, and stir until well-mixed.
  4. Transfer the bread batter/dough into a greased loaf pan, cover, and let rise for 30 minutes.
  5. Meanwhile, preheat your oven to 375 degrees Fahrenheit.
  6. Bake for 40 minutes. (When done baking, allow to cool for about 10 minutes in the loaf

Almond Brownies


YUMMMY Brownies!!!!!!  First batch is fabulous!  Second batch I added chocolate chip chunks.  I can not wait to see how they turn out!!!!

Source: Bob's Red Mill
Course: Gluten Free Dessert

Serves: 12-16

Ingredients

  • 1/2 cup Butter melted
  • 1/2 cup Cocoa unsweetened
  • 1 cup honey
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 Tbsp Arrowroot starch
  • 1/2 cup Almond Meal/Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt

Directions

  1. Preheat oven to 350.
  2. Grease a 9-inch square pan; set aside.
  3. Combine the melted butter and cocoa, stirring to combine.
  4. Add honey, eggs and vanilla and beat until smooth.
  5. Add the flour, arrow root starch, baking powder and salt and mix to combine.
  6. Spread into the baking pan
  7. Bake 30  - 35 minutes.
 

Chocolate Chip Cookies


These are actually called Babycakes NYC Chocolate Chip Cookies! I got the recipe off the back of the Bob's Red Mill Gluten Free, All Purpose Baking Flour bag. Boy are they good!
 
Source: Bob's Red Mill
Course: Gluten Free Dessert
Yields:  36 cookies

Ingredients

  • 1 1/2 cups oat flour gluten free
  • 1 cup All Purpose gluten free baking flour Bob's Red mill
  • 1 cup honey
  • 1/4 cup flaxseed meal golden
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 + 2 tbsp cup coconut oil
  • 6 Tbsp unsweetened applesauce
  • 2 Tbsp vanilla extract
  • 1 cup chocolate chips gluten free

Directions

  1. Preheat oven to 325
  2. Line baking sheet with parchment paper
  3. In a medium bowl, whisk together flours, flaxseed, arrowroot, xanthan gum. baking soda, and salt.
  4. Add coconut oil, applesauce, honey, and vanilla
  5. Stir with rubber spatula until a thick dough forms
  6. Stir in chocolate chips until evenly distributed.
  7. Drop dough by tablespoonful onto prepared baking sheet, about 1 1/2 inches apart
  8. Bake 15 minutes
  9. Place on cooling racks
  10. Let stand 15 minutes before eating.
 

Sunday, December 23, 2012

Flourless Peanut Butter Cookies


Flourless Peanut Butter Cookies

OK - I really thought this was going to turn out to be another flop. When trying new recipes this happens regularly.  But I have also learned - finish it anyway - it might turn out good!  Well this one did!  The original recipe called for 1 cup sugar - I substituted it with honey.  Major runny mess - did not look like cookie dough.  So when they came out fabulous - I took pictures for second batch and changed the instructions to say scoop out instead of roll - you don't roll these. 
 
 
 
 
This is what they look like before baking - runny mess!


 
Here they are straight out of oven.
 
 
Finish product!!!!!!
 

Flourless Peanut Butter Cookies

Source: Gluten Free Girl
Course: Desserts

Serves: 1

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1 cup honey
  • 1 teaspoon baking powder
  • 1 egg

Directions

  1. Preheat the oven to 350°.
  2. Cream the peanut butter and honey in a bowl.
  3. Beat in the baking powder.
  4. Add the egg.
  5. Mix until it is all well combined.
  6. Spoon onto parchment paper (small cookie size)
  7. Roll the ball into white sugar.
  8. Bake in the oven 10-12 minutes.
  9. Take the tray out of the oven and let the cookies rest for at least five minutes. While cooling - use fork tongs to make design on cookies
  10. Carefully transfer them to a cooling rack.
 


Thursday, December 20, 2012

Chicken Parmesan


Chicken Parmesan

I tweaked this recipe just a little. I used olive oil instead of butter for browning the chicken. I also used a gluten free pasta sauce - instead of making my own. I served it with steamed green beans for a wonderful dinner.  My family ate it before I could get a picture - will take one next time. 

Ingredients

  • 4 chicken breasts boneless, skinless (1 to 1½ lbs total)
  • 2 cups blanched almond flour
  • 2 eggs whisked
  • 6 tablespoons salted butter ( used olive oil)
  • 14 ounces Organic Tomato Paste   (I used Gluten free pasta sauce)
  • 2 cups water
  • 1 teaspoon Herbes de Provence
  • 6 cloves garlic sliced
  • 16 ounces mozzarella cheese

Directions

  1. Cut chicken breasts in half for thinner cutlets; pat dry
  2. Dip cutlets in egg, let excess run off then coat with almond flour
  3. Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
  4. Remove chicken and drain on paper towel
  5. For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
  6. Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
  7. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
  8. Bake at 400° for 10 minutes
  9. Serve
Course: Main Course
Cuisine: Italian
Gluten Free