gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Stuffed Yams
Lay the potato(s) on a sheet of heavy duty aluminum foil. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and oregano. Roll them up tight and place them in the oven seam side up. Bake at 350 degrees for one hour. Remove from oven and cool enough that you don’t burn yourself when you unwrap it and cut it. Once cooled, unwrap and slice vertically. Using a fork, rough up the flesh, sprinkle with kosher salt. Set aside.
On a gas grill or in a grill pan, grill boneless, skinless chicken thighs. The amount will depend on how many people you are serving. I placed 1.5 chicken thighs on each potato.
In a separate pan, saute onions, bell pepper, kale, and sun dried tomatoes. (Or any combination of any vegetable you like)
Layer the chicken on the potatoes first, then add the sauteed vegetables. Top with sliced buffalo mozzarella (made from buffalo milk), sprinkle with kosher salt, a few grinds of pepper, and dried oregano. Place under a pre-heated broiler until cheese is bubbly and begins to brown. But not too much or the mozzarella will become tough.
Double Chocolate Baked Doughnuts
Double Chocolate Baked Doughnuts
Makes 16 doughnuts
*This recipe is adapted from Silvana Nardone’s Chocolate-Dipped Chocolate Doughnuts.
Doughnuts:
1 1/2 Tablespoons Instant Coffee Granules
3/4 Cup Boiling Water
2 Large Eggs, room temperature
6 Tablespoons Vegetable Oil
1 Tablespoon Pure Vanilla Extract
1 1/2 Cups Silvana’s All Purpose Flour (or substitute your favorite GF baking flour)
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Powder
3/4 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
3/4 Cup Packed Dark Brown Sugar
3/4 Cup Granulated Sugar
glaze:
1/4 Cup Boiling Water
6 ounces Dairy Free Semi Sweet Chocolate, chopped or shaved
2 1/4 Cups Powdered Sugar
1 1/2 Tablespoons Dark Brown Sugar
1 teaspoon Pure Vanilla Extract
1 Tablespoon Hot Water
Colored Sprinkles
Preheat oven to 350 degrees. Spray two non-stick doughnut pans (I used non-stick mini bundt cake pans) well with non-stick cooking spray. Whisk the coffee and boiling water; let cool completely. Whisk in the eggs, oil, and vanilla.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar. Whisk the wet ingredients into the dry ingredients until just combined. Fill each doughnut or bundt cake cup 3/4 full and bake for about 13-15 minutes. Should be springy to the touch. Don’t over bake.
Remove from oven and allow to cool in pans for 10 minutes. Carefully loosen the sided with a fork and using the fork to help lightly remove them from the pans, transfer to a cooling rack.
For the glaze, in a medium bowl stir together the boiling water and chocolate until melted. If it doesn’t melt all the way, microwave at 20 second intervals until smooth. Stir in the powdered sugar, corn syrup, and vanilla until thoroughly combined. Add the 1 Tablespoon of hot water and whisk until smooth and of dipping consistency.
Carefully dip each doughnut in the glaze, return to the cooling racks and top with sprinkles
Pumpkin Biscotti with Drizzled Belgian Chocolate
Biscotti is incredibly easy to make. If you haven’t made your own, you must!
Put it on your “to-do” list and I promise, you won’t be disappointed. It’s the perfect afternoon snack with a cup of coffee or tea.
Pumpkin Biscotti with Drizzled Belgian Chocolate
*This recipe makes 10 servings
1 1/4 Cups Mama’s All Purpose Almond Flour Blend
3/4 Cup Dark Brown Sugar, lightly packed
1 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Xanthan Gum
2 teaspoons Pumpkin Pie Spice (or make your own with this recipe)
1/4 Cup Pureed Pumpkin (I used organic canned pumpkin)
1 Large Egg
2 teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees (I use convection)
In a medium bowl measure the pumpkin, egg, and vanilla extract. Next, right on top add the flour brown sugar, baking powder, salt, xanthan gum, and pumpkin pie spice.
Stir with a spoon until ingredients are moistened and come together. This will take a minute or so of stirring.
With your hand, knead the dough lightly and form into a ball.
Place the dough ball on a lightly floured piece of parchment paper that is cut to fit your baking sheet. Roll the dough around a little in the flour to make it easier to work with and shape it into a kind of log/loaf shape. It will be small.
Bake in a preheated oven for 25 minutes. Remove and allow to cool for 15 minutes.
Lower the oven to 325 degrees.
Slice carefully with a serrated knife by sawing back and forth. Cut into 10 servings and lay each piece on its side on the parchment covered baking sheet.
Bake the first side for 8 minutes, remove from oven and turn over each piece. Bake the 2nd side for 10 minutes.
Remove to rack and cool completely. They will feel rather soft when you remove them from the oven but will crisp right up as they cool and will have a slightly soft center.
Once they’ve completely cooled, melt 4 ounces of 70% Belgian chocolate in the microwave in 30 second increments. Stir with a spoon and drizzle over each piece.
I like just a hint of chocolate on mine, if you like more, you can melt a larger quantity of chocolate and dip half (or all!) of each biscotti instead of drizzling. I stuck mine in the fridge for 10 minutes to set the chocolate quickly.
Baked Halibut and Sweet Potato Fries
Baked Halibut with Sweet Potato Fries
You’ll want to start prepping the sweet potato fries and sauces about 40 minutes ahead of baking the fish, which only takes about 20 minutes to bake.
For the dipping sauces:
Tartar Sauce
About 3/4 Cup Olive Oil Mayonnaise
2 Baby Sweet Gherkins, finely diced
1 teaspoon Maple horseradish Mustard (Dijon would be fine too)
About 1 Tablespoon Gherkin Juice
About 2 teaspoons Fresh Lemon Juice
Dash of Tabasco
Kosher Salt & Pepper To Taste
Mix all ingredients together and refrigerate until ready to use.
Red Sauce
1/2 Cup Olive Oil Mayonnaise
3 Tablespoons GF Ketchup
1 teaspoon Smoked Paprika
1/4-1/2 teaspoon Cayenne Pepper
1/4 teaspoon Garlic Powder
Dash of Kosher Salt
Mix all ingredients and refrigerate until ready to use.
If you like an even spicier sauce, add Sriracha!
For The Fries
Preheat oven to 425 degrees. Line a baking sheet with parchment. Toss the sliced sweet potatoes with olive oil or avocado oil and season with sea salt and garlic powder. Line them on the baking sheet with room in between so they crisp nicely. Bake for about 25 minutes or until edges are browned and fries are firm on the outside.
For The Fish
Bake at 425 degrees for 15-20 minutes.
1 Halibut Steak, skin removed and boned
(This will depend on how many people you are feeding, you can also use any other type of firm fish that you like)
About 1 Cup GF Bread Crumbs
A Generous Pinch(s) of Kosher Salt
About 1 Tablespoon Dried Oregano
About 2 teaspoons Garlic Powder
About 1/4 Cup Dairy Free Butter
About 1 Tablespoon Olive Oil
Baking Sheet, Cooling Rack, Aluminum Foil
Remove the skin and bone from the halibut if necessary, this will leave you with four pieces. Dry each one off with a paper towel and set on clean paper towels.
Place the bread crumbs, salt, oregano, and garlic powder in a shallow dish and stir with a fork until completely combined. Set aside.
Melt the butter and olive in a shallow dish in the microwave for about 30 seconds, not until it’s boiling, just melted.
Line a baking sheet with aluminum foil and top with a cooling rack.
Take the fish and roll it in the butter, then roll and cover completely in bread crumbs. Set on rack and repeat until all of the fish are dipped and covered in bread crumbs.
Next, take any remaining butter and olive oil mixture and drizzle it with a spoon over the breaded fish. Sprinkle a little more bread crumbs over the top.
Bake in preheated oven for 15-20 minutes. Don’t over cook or the fish will become rubbery. You want it to flake nicely with a fork.
Serve with the sweet potato fries, lemon wedges, and a dollop of both dips.
Crumb Cake
Crumb Cake
For the topping:
3/4 Cup of your favorite Gluten Free Flour Blend
1/2 Cup Dark Brown Sugar, packed
1/4 Cup Gluten Free Oats
1 teaspoon Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 Cup Dairy Free Butter
For the cake:
1 1/2 Cups of your favorite Gluten Free Flour Blend
3/4 Cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1/4 Cup Dairy Free Butter, plus more for greasing pan
1 Large Egg
1/2 Scant Cup Almond Milk, plus 1 heaping Tablespoon Almond Milk Yogurt
1 teaspoon Pure Vanilla Extract
Preheat oven to 375 degrees and butter an 8 inch square baking pan. Make the crumb topping by whisking all of the dry ingredients and then crumbling in the butter with fingers. Work it in gently until it resembles medium-sized crumbs.
Next, make the cake. Whisk all dry ingredients together in a medium bowl. Blend all wet ingredients except the butter, and add to dry mixture. Add butter. Fold with a rubber spatula until just combined and spread evenly in buttered pan. Top with crumb mixture and bake for 30-35 minutes or until toothpick poked in center comes out clean. Start checking at 25 minutes.
Serve warm with a dollop of butter on top.
Tangerine Cocktails
Tangerine Cocktails
3 Tangerines, zest one and then juice all three
1 More Tangerine For Garnish
About 1 1/2 Tablespoons Granulated Sugar
1/8 teaspoon Ground Cinnamon
Ciroc Vodka, made from fine French grapes
Simple Syrup, one part sugar one part water
Squeeze of Fresh Lemon, about 1 Tablespoon
Spoon sugar, cinnamon, and zest onto a small plate, reserving about 1 teaspoon of zest. (Make sure the plate is large enough to fit the rim of your glass.)
Mix gently with a fork until it comes together.
Run a wedge of lemon or tangerine around the rim of the glass and dip the glass in the sugar mixture, twirling it around to cover the rim evenly.
Next, in a cocktail shaker, add 2 ounces of tangerine juice, 2 ounces of vodka, 1 ounce of simple syrup, and a little pinch of the zest and about 1 tablespoon or so of fresh lemon juice. Add a few ice cubes, place the lid on tightly, and shake until there’s a frosty sweat on the outside of the shaker.
Pour into sugar rimmed glass, garnish with a slice of tangerine.
Chicken and Dumplings
Chicken & Dumplings
1 Batch of Home Made Chicken Soup (I added carrots and broccoli during the final process)
1/4 Cup Unsweetened Almond Milk
About 1 1/2 to 2 Tablespoons Mama’s All Purpose Almond Flour (for thickening broth)
Kosher Salt
For the dumplings:
1 1/2 Cups of your favorite Gluten Free Flour Blend
1 1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 1/2 Tablespoons Fresh Thyme, minced
1 1/2 Tablespoons Dairy Free Butter, melted
1/2 Cup Unsweetened Almond Milk
1 Large Egg
In a medium stock pot or dutch oven, add about 2 heaping cups of strained solids from the chicken soup (chicken, carrots, etc.). Add about 2 1/2 cups of the chicken broth, just enough to almost reach the top of the chicken and vegetables. Add the 1/4 cup almond milk and stir. Salt to taste. Set aside.
In a medium bowl, whisk the artisanal flour blend, baking powder, salt, and thyme. In a measuring cup, add the almond milk and egg and whisk with a fork until combined. Melt the butter. Add the egg mixture and butter to the dry ingredients and stir just until combined. Don’t over mix, or the dumplings will be too dense when cooked.
Bring the chicken mixture to a boil. Add the two tablespoons of flour to a small cup, add enough broth to make it liquid, stir the lumps out with a fork and add to the chicken mixture. Boil for 2-3 minutes and reduce to a low simmer.
Spoon heaping Tablespoons of the dumpling dough over the simmering mixture.
Cover and allow to steam on simmer for 23 minutes. No peeking!! They will expand while cooking. You will want them to be done on the inside, but somewhat soft and moist on the outside.
Peanut Butter & Shaved Chocolate Pancakes
Peanut Butter & Shaved Chocolate Pancakes
*This recipe is adapted from the Artisanal Gluten-Free Cooking Cookbook
1 Cup of your favorite Gluten Free Flour Blend
1 Tablespoon Sugar
2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
1 egg
1 Cup Almond Milk
1 teaspoon Pure Vanilla Extract
2 Tablespoons Dairy Free Butter, melted
Organic Crunchy Peanut Butter
Dairy Free Chocolate, shaved (about 1 ounce)
Pure Maple Syrup
Whisk the flour, sugar, baking powder, and salt in a medium bowl. Add the egg, milk, and vanilla and mix gently. Add the melted butter and mix just until ingredients are combined.
Grease a medium hot skillet with non-dairy butter. Cook on the first side until bubbles have formed on the surface and gently flip.
Top with peanut butter, shaved chocolate, and drizzle with pure maple syrup.
Glazed Pumpkin Scones with Cinnamon Maple Butter
~This recipe was adapted from The Gluten Free Baker Cookbook~
For The Scones:
1 15 oz. can of Organic Pumpkin
3 Tablespoons Pure Maple Syrup
2 Tablespoon Pure Vanilla Extract
2 1/2 Cups Mama’s All Purpose Gluten Free Flour
1/2 Cup White Rice Flour
1/2 Cup Gluten Free Oat Flour
3 teaspoons Baking Powder
1 teaspoon Xanthan Gum
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Dairy Free Butter
1/4 Cup Granulated Sugar
For The Glaze:
About 3 Tablespoons Pure Maple Syrup
About 1 Tablespoon Dairy Free Butter
About 1/4 Cup Granulated Sugar
About 1 teaspoon Pure Vanilla Extract
For The Butter:
About 3/4 Cup Dairy Free Butter
About 1 1/2 Tablespoons Pure Maple Syrup
About 1 teaspoon Cinnamon
Preheat oven to 375 degrees. Scoop the pumpkin into a medium bowl and add the maple syrup and vanilla. Stir until fully combined and smooth, set aside.
Measure the flours, baking powder, xanthan gum, pumpkin pie spice, and sugar into a large bowl and whisk to combine. Cut in the butter, just like you would for a biscuit recipe. Add half the puree and mix in. Gradually add in the remaining puree a little at a time until you have a soft dough, do not over mix.
On a piece of lightly floured parchment, roll the dough out to about a 1 1/4 inch thickness. Cut with cookie cutter or biscuit cutter of choice and arrange on a parchment covered baking sheet. Bake for about 20-23 minutes or until the edges are lightly browned.
For the glaze: Place the maple syrup, sugar, vanilla and butter in a small bowl and microwave for 1 minute on high. Stir until sugar is dissolved and lightly brush over scones.
For the Cinnamon Maple Butter: Whip butter in a small bowl with fork until fluffy. Add the maple syrup and cinnamon and stir until fully combined and fluffy. Scoop into a small serving dish.
Serve while warm.
Kringler
Kringler
For the bottom layer:
1 Cup Mama’s All Purpose Almond Flour
1/2 Cup Earth Balance Soy Free Butter
1/4 teaspoon Xanthan Gum
2 Tablespoons Cold Water
Measure the flour, xanthan gum, and butter into a medium bowl. Blend with fingers or pastry blender until mixture is combined and broken up into small pieces but not mixed into dough.
Sprinkle with the water and stir with a fork until the mixture comes together.
Divide the dough in half and pat out into 2 – 3×10 inch strips on a parchment covered baking sheet and set aside.
For the middle layer:
1 Cup Water
1/2 Cup Earth Balance Soy Free Butter
1 Cup Mama’s All Purpose Almond Flour
1/8 teaspoon Xanthan Gum
3 Eggs, room temperature
1/2 teaspoon Pure Almond Extract
Cherry Preserves or Preserves of Your Choice
Bring the water and butter to boil in a medium saucepan. Remove from heat and immediately stir in flour and xanthan gum until smooth.
Add the eggs one at a time and stir vigorously with a wooden spoon.
You will panic at first because when you add the eggs, each time it feels like it’s separating. Just keep stirring quickly, and eventually it will look like this.
Stir in the almond extract and spoon it onto the bottom layer. It will be sticky.
Smooth it with the back of a spoon.
Bake it at 350 degrees for 40-45 minutes. It will puff up beautifully during the baking process.
Remove it from the oven and allow it to cool for just a few minutes. It will settle a bit, but no worries, you’ll still have plenty of fluff. Spread the preserves on with a spoon. Not too much, not too little.
Allow to cool while you’re making the topping.
For the topping:
About 1 Cup Powdered Sugar
1 1/2 Tablespoons Earth Balance Soy Free Butter
1 teaspoon Almond Extract
About 2 Tablespoons Almond Milk
Sliced Almonds
Melt the butter in a small bowl. Add the powdered sugar, almond extract, and almond milk. Stir until smooth and of a thicker drizzling consistency.
Drizzle over the Kringler.
Sprinkle with sliced almonds and allow to cool completely before serving.
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