gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Blueberry Raspberry Corn Muffins
Blueberry Raspberry Corn Muffins
Preheat oven to 350 degrees/ Makes 15 Muffins
1 Package Bob’s Red Mill Gluten Free Cornbread Mix
2 Eggs
1 3/4 Cups Almond Milk
1 Cup Frozen Blueberries
3/4 Cup Frozen Raspberries
Raw Sugar
Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.
Bake for 25 minutes.
Cheesy Grilled Tuna with Spinach
For the sandwich I used:
Gluten Free Multi Grain Sandwich Bread
Dairy Free Butter
Organic Spinach Leaves
Olive Oil Mayonnaise
Tunafish
Pickles
Pepper
Peanut Butter Maple Rolls
Peanut Butter Maple Rolls with Streusel Topping
4 Tbsp. Dairy Free Butter
1/2 Cup Sugar
1 Cup Almond Milk,warmed but not hot to the touch
2 Eggs
1/2 Cup Olive Oil
2 tsp. Pure Vanilla
1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk
1/2 Cup Buckwheat Flour
1/2 Cups Sorghum Flour
1/2 Cup Mama’s Almond All Purpose Almond Flour
1 3/4 Cups Potato Starch
3/4 Cup Tapioca Flour
4 tsp. Xanthan Gum
4 tsp. Baking Powder
1 Good Pinch of Kosher Salt
1 16 0z. Jar of Organic Crunchy Peanut Butter
1 Cup Dark Brown Sugar, packed
1/4 Cup Pure Maple Syrup
Streusel Topping
1/4 Cup Dairy Free Butter
1/4 Cup Granulated Sugar
1 Heaping Tablespoon Dark Brown Sugar
1/2 Cup Mama’s All Purpose Almond Flour
Pinch of Kosher Salt
Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.
In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.
Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly. With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.
Flour parchment paper and place dough on parchment. Sprinkle with flour. Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.
Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth. Sprinkle the peanut butter with the dark brown sugar. Carefully roll the dough.
Slice and place into a prepared 9×13 baking dish. Set aside.
Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes. Drizzle half of the pure maple syrup over the rolls.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes. Remove from oven and drizzle with remaining maple syrup.
Buckwheat Pancakes
Buckwheat Pancakes
1 Cup of Buckwheat Flour
1 Cup of Mama’s All Purpose Almond Flour
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
A Healthy Pinch of Kosher Salt
1/4 Cup Pure Maple Syrup
2 1/4 Cups Organic Milk
1 1/2 teaspoons Pure Vanilla Extract
1 Tablespoon of Dairy Free Butter, melted/plus more for cooking
2 Eggs, separated
In a large bowl add all of the dry ingredients and whisk to combine. In a medium bowl add the milk, egg yolks, syrup,vanilla, and melted butter, stir with a fork to break of egg yolks and combine.
In a small bowl add the egg whites and mix by hand with a large whisk until soft peaks form.
Add the wet ingredients to the dry ingredients and whisk thoroughly. Carefully fold in the egg whites. Butter a skillet and add pancake batter by the spoonful or measuring cup when skillet is hot. Makes at least 15 large pancakes. Store leftovers in the fridge. I would think the batter would last about 3 days.
Chicken Tetrazzini
Chicken Tetrazzini
Bacon Drippings, or olive oil if you don’t have drippings on hand
2 Chicken Breasts, cooked & cubed or shredded into large pieces
1 Medium Onion, diced
About 6 Crimini Mushrooms, sliced
About 1 Tablespoon Fresh Thyme Leaves
About 2 teaspoons Dried Thyme
1 Head of Roasted Garlic
About 1 Tablespoon Bragg’s Seasoning
About 1 Cup of White Wine
3 Cups of Almond Milk
About 2 Cups Gluten Free Chicken Broth
1 Cup Diaya Cheddar Style Cheese
1/4 Cup Buffalo Mozzarella
1/4 Cup Vegan Parmesan
Dairy Free Butter
About 1/3 Cup Mama’s All Purpose Almond Flour
Gluten Free Bread Crumbs, seasoned with oregano, basil, garlic powder, vegan parm, & kosher salt
About 12 oz. of Tinkyada Gluten Free Pasta, cooked aldente
1. In a large skillet melt about 2-4 Tablespoons of bacon drippings. Add chicken breasts and brown on both sides just until they are done. About 4 to 5 minutes on each side. Remove from pan and set aside to cool.
2. Add the chopped onion and mushrooms and saute until onions are translucent and mushrooms begin to brown a bit. Add the thyme leaves. Add salt to taste.
3. Add the wine to de-glaze the pan and continue to saute over medium-high until the wine evaporates. Remove mixture to a large bowl. Set pan aside.
4. Dice or shred chicken and add to the bowl. Add the cheeses, roasted garlic, and Bragg’s.
5. Using the same pan, melt about 4 Tablespoons of dairy free butter. Add the flour and whisk together.
6. Add the almond milk and chicken broth whisking quickly as to not allow lumps. Cook over medium-high until the mixture begins to thicken. Mine became very thick so I added a bit more chicken broth. You want a medium thick consistency. Salt & pepper to taste, add the dried thyme, set aside.
7. Cook pasta according to directions. I removed mine 2 minutes prior to “done”. Drain.
8. Lightly coat a 9×11 baking dish with olive oil spray or dairy free butter.
9. Add the pasta and sauce to the large bowl of other ingredients. Toss well and pour into the baking dish.
10. Coat the top with gluten-free bread crumbs (see below), and dot with butter.
11. Bake uncovered at 375 degrees for about 30 minutes until sauce bubbles. Serve with gluten-free french bread.
* I always toast (in the oven) and throw all uneaten or stale bread into a bag in my freezer. It makes it very easy whip up bread crumbs or croutons when I need them.
For bread crumbs I just add the toasted bread to a food processor. Add dried herbs, kosher salt, and just a bit of olive oil. Pulse until it turns into crumbs and the herbs are incorporated. For this recipe I added basil, oregano, garlic powder, kosher salt, vegan parmesan, and added a drizzle of olive oil at the end so it would all come together a bit.
Kurobuta Loin Chop Grilled Cheese
Loin Chop Grilled Cheese
*You will need:
Dairy Free Butter
Gluten Free Bread
Daiya Cheddar Style Cheese
Thinly Sliced Sweet Onion
Baby Spinach Leaves
Thinly Sliced Loin Chop
No Bake Peanut Butter Cookies
No Bake Peanut Butter Cookies
2 Cups Sugar (I used white but dark brown would be delicious too)
1/4 Cup Dairy Free Butter
1/2 Cup Almond Milk
1 Cup Organic Chunky Peanut Butter
1 Teaspoon Pure Vanilla Extract
3 Cups Gluten Free Rolled Oats
In a large saucepan (I used my dutch oven), mix sugar, butter, and milk; bring to a full boil over medium heat. (Melissa says a full rolling boil = large bubbles rising to the surface that can’t be stirred down).
Boil for one minute, stirring constantly.
Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted. Stir in oats and working quickly, drop by spoonfuls onto waxed paper or parchment.
Gooey Double Chocolate Melted Marshmallow Brownies
Gooey Double Chocolate Melted Marshmallow Brownies
Preheat oven to 350 degrees.
1 Namaste Brownie Mix (you will need eggs, oil, and water)
(or you can go here for Smidge’s homemade GF DF brownie recipe)
About a Half a Bag of Mini Marshmallows
About 1 Cup Roughly Chopped 72% Dark Belgian Chocolate
Dairy Free Ice Cream, (I prefer Coconut Bliss)
Make the brownie mix according to the directions. Generously oil an 8.5 x 11 baking dish or non-stick baking pan. Smooth half of the brownie mixture over the bottom of the pan. Sprinkle the marshmallows over the batter and follow with the roughly chopped chocolate.
Dollop the remaining batter by the spoonful over the marshmallows and chopped chocolate until you have used all of the batter. Then, carefully smooth the dollops out, joining each with the back of a spoon.
Bake in a 350 degree oven for about 35 minutes. Spoon into bowls while hot and serve with ice cream. Or, wait until they cool and set up and cut into squares.
French Angel Food Cake
French angel food cake doesn’t puff up quite like American angel food cake and it’s not as sweet. It’s amazing. In fact, I like it better than American angel food cake. It’s not sticky like a lot of angel food cakes and doesn’t smoosh down when you slice it. It remains fluffy and moist with a tiny bit of slightly crispy crust on the outside. It’s delicious and I am now addicted…for life.
This recipe is adapted from Laura Calder’s original recipe: Angel Cake with Blackberries and White Currents.
Luscious Lemon Cake
6 Eggs, separated
1 Cup Sugar
2 1/2 teaspoons Pure Lemon Extract
1 Cup Mama’s All Purpose Almond Flour Blend, sifted
Lemon Glaze:
1 1/2 Tablespoons Dairy Free Butter
About 2 Cups Powdered Sugar
Zest of 1 Lemon
Juice of 2 Lemons
Almond Milk
Preheat oven to 375 degrees for convection, 400 degrees conventional. Butter the sides and bottom of a 9 inch springform pan. Cover the bottom of the pan with parchment and butter the parchment.
Beat egg whites to stiff peak in a bowl with a whisk or in a mixer. I used a mixer. Not too stiff! Just enough that the peak stands without falling. Whisk the egg yolks and pour all at once into the batter.
Beat until thoroughly combined and with the mixer running, add the sugar and lemon extract. Beat until combined.
Remove beater. Sift flour. Fold flour into batter carefully. Pour into springform pan and bake for 30-35 minutes or until toothpick comes in the center of the cake comes out clean. Cooking times may vary if you are using a conventional oven.
Woops, I was a little overzealous when giving the cake the finger touch test. But it turned out OK after all because once it cools for 15 minutes the top cracks anyway. Allow the cake to cool for 15 minutes and then remove the sides of the springform pan and place the cake on a serving platter or cake plate.
To make the glaze: Simply melt the butter in a bowl, add the powdered sugar a bit at a time and alternate with the lemon juice and powdered sugar. Once it’s combined, add almond milk a teaspoon at a time to get a thick “ish” glaze consistency. Smooth it over the top while the cake is still warm and allow it to drizzle down the sides.
Coupe une belle pièce, offrez-vous un bon livre, une tasse de thé, et profitez de votre journée !
Grilled Cheese with Spinach Chicken & Pesto
Grilled Cheese with Spinach, Chicken, & Pesto
2 Slices Gluten Free Bread
Slices of Grilled Chicken Breast
Spinach Leaves
Diaya Cheese
Dairy Free Butter
Fresh Tomatoes
Flat Leaf Parsley
Kosher Salt
Freshly Ground Pepper
I’m sure you know how to make a grilled cheese so I will just give the basics. Grill the chicken first, or use leftovers, your preference. Spread pesto on the insides of both pieces of bread. Place the cheese on the bottom piece of bread, closest to the heat. Layer everything else however you like and cook until nice and toasty.
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