Author Archives: LisaBootinGluten

About LisaBootinGluten

I love food. I love cooking. As a child it was a valued activity that my mother shared with me. We would spend time together baking and talking, it was a wonderful time in my life. As an adult it became a way of expressing myself and sharing with friends and family. A few years ago I started having health issues and decided to try some experimenting with my diet in an attempt to resolve my issues. I started by cutting certain foods out of my diet with little impact, until I removed gluten. I immediately started noticing changes in how I felt. I knew that removing gluten from my diet was the right choice for me. At first I took the easy way out and purchased premade foods from specialty grocers but the quality was poor and the expense was added insult. I tried sticking to a diet of "naturally gluten free foods" like rice and veggies but as wonderful as they are I became bored and missed my favorites, like pizza, baguettes, cookies and tortillas. I have an alternate personality, I am a cookie monster! So it began. I started baking and devoted my free time to developing the perfect recipes's for my favorite foods. I feel I have some wonderful recipes as well as money and time saving tips to share. It's an ongoing process and I continue to add to my list of ideas and solutions. Admittedly there have been some horrific failures but maybe you can learn from my mistakes and maybe we can learn together! This is my blog, my food therapy, my therapy! I hope you enjoy it.

Gluten Free Cornbread

Standard

Cornbread is the gluten free fall back recipe.  I came across this one a while back and have made a few changes to suit my tastes.  It’s a versatile recipe that you can swerve on the sweet side with vanilla added or savory by stirring in some cheese and chilis or whole kernel corn.  I keep meaning to try it with a can of creamed corn in replacement of the milk but I don’t remember until (like now) it’s in the oven.   I can smell it and can’t wait for dinner.

Life has been a crazy disastrous mess lately and I am looking forward to this comfort food.  Something everyone likes and I don’t have to listen to any complaints about.  Yay!

2/3 cup milk with 1 Tablespoon cider vinegar or lemon added (set aside to curdle)

3/4 cup gluten free flour mix

1/2 cup cornmeal

1/2 cup corn flour (if you dont have it, use extra of the other two flours)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xantham gum

1 teaspoon salt

1/2 cup melted butter

1/2 cup agave or honey

1/2 cup applesauce

 

Preheat to 325.

Mix the dry ingredients.  dump in all the wet ingredients and mix just until combined.

bake in square, loaf, whatever pan or muffins you like.  My mom always used a cast iron skillet and heated it in the oven to melt a load of butter then when you poured the batter in it sizzles and starts cooking immediately.  It comes out awesome.  I wish I knew where my cast iron skillets were!

Advertisements

Gluten Free Flour-like Tortillas

Standard

Best tortillas ever

I LOVE THIS RECIPE!!!!  My recipes are like kids, I thought I could never pick a favorite but here it is!  I use the cooked tortillas for thin pizza crust, sandwich wraps, taco’s breakfast burritos, with hummous dip and it has never failed me.  The hardest part was getting used to rolling it out to a thickness I liked and transferring it to the pan but once you find a method that works for you, you’re set for life!

I multiply this recipe and keep the dry ingredients in the fridge so they are always ready to go.  Then you just add a little water and oil and can whip them out in no time!

Tortillas

¼ cup each cornstarch, tapioca flour, potato starch (I am always out of something and make substitutions.  This recipe is very forgiving. I use masa corn flour sometimes too)

½ cup brown rice flour
1 tsp salt
1 ½ tsp xanthan gum
1 generous tsp baking powder
1 ½ tablespoon oil
½ cup water, more if needed

Mix dry ingredients

Add oil and water a little at a time until it forms a pretty stiff dough (too stiff and they will crack when rolled out though) (if I’m making Pizza I add a little yeast to the water sometimes just for flavor)

Let rest 10 minutes

Divide into balls and roll out on floured surface or use four on parchment paper to form tortillas

Transfer to the hot pan by rolling them onto the rolling pin (like pie dough)

Cook on a hot non-stick skillet until it starts to bubble then flip and cook briefly (with or without oil)

My Dinner

Thai chicken pizza (on a tortilla crust)

Gluten Free Almond Ricotta Pound Cake

Standard

 

Cooling pound cake!

ALMOND RICOTTA POUND CAKE

I saw this recipe and had to adapt it to be gluten free.  It would probably be amazing with corn flour in place of the rice flour and some blueberries folded in but I didn’t have any corn flour to try.  If anyone else does, let me know how it works.  For now THIS version is a keeper!

 

Ingredients:

1⁄2 cup almond flour

1 1⁄2 sticks butter

1 1⁄2 cups ricotta cheese

1 cups sugar

3 eggs

2 teaspoons almond extract

3/4 cup rice flour

1/4 cup rice flour

1 teaspoon xantham gum

1⁄2 teaspoon Salt

1 Tbls baking powder

 

Directions:

  1. Preheat the oven to 350 degrees. Spray loaf pan with cooking spray
  2. In the bowl of a stand mixer cream the butter, ricotta and sugar until fluffy
  3. Add the eggs one at a time combining well in between
  4. In a separate bowl combine the flours, cornstarch, xantham gum, baking powder and salt
  5. Add the dry ingredients to the mixer and beat until well combined
  6. Pour the batter into the loaf pan and smooth the top
  7. Bake the cake for 60 minutes or until the top is golden and the center is set

I serve pound cake with warm blueberry sauce, grilled stone fruits with honey

and whip cream or ice cream but it’s pound cake and so there are no limits!  BBQ a grilled Nutella dessert sandwich!

Gluten Free Cinnamon Rolls

Standard

Gluten Free Cinnamon Rolls

You can assemble these the night before and bake them in the morning or just do it all at once.

A little icing is never enough….Lets just say the next time I made these they were drowning in cream cheese frosting (and absolutely DIVINE!) but then the picture was just white frosting so for the sake of seeing the bun… a little drizzle will do ya!

You might want to read the instructions before you start.

Wet Ingredients

  • 2/3 c warm milk
  • 1 Tbls dry quick rising yeast
  • 2 Tbls butter
  • ¼ c sugar
  • 1 egg
  • ¼ c oil
  • 2 tsp vanilla

Dry Ingredients

  • ½ c brown rice flour
  • ½ c sorghum flour
  • ½ c corn starch
  • 2 tsp xanthan gum
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt

 Filling Ingredients

  • 1 c brown sugar
  • 2 tsp cinnamon

Quick Glaze (or take the time to use your favorite frosting recipe!)

  • 1 c powdered sugar
  • 1/2 tsp. vanilla
  • Add milk 1 teaspoon at a time until desired consistency

Instructions
Heat your oven to 375

Mix the yeast into the warm milk and wet aside.

Combine the dry ingredients and set aside.

Combine the butter and sugar in the bowl of a stand mixer and beat with a paddle attachment until smooth. Add the milk/yeast, egg, oil, and vanilla and mix to combine.

Add the dry ingredients to the wet mixture. Beat on high until well mixed.  The dough will be a thick batter and stick to the sides of the bowl.

Get two pieces of plastic wrap, parchment or wax paper and lay one flat on the work surface and spray with cooking spray. Lay the other piece of paper or plastic over the top of it to transfer some of the cooking spray to the insides of both sheets.  Separate them and smooth the dough onto one piece, smooth it out with a sprayed spatula then put the other piece of parchement/wax paper or wrap on top and roll it out so the dough makes a rectangle at about a foot long.

Take off the top paper and spread the filling evenly along the dough.  Leave about an inch margin one side so you can seal it after you roll it up.

To roll it up, start at one side and lift the paper up, working the end of the dough off the paper and rolling it towards the other end (like a long jelly roll).  Keep working the dough loose from the paper as you lift it and use gravity to roll it toward the loose side.  (It is very soft dough and can be tricky but thankfully it is pretty forgiving so if it gets messed up keep going and consider it pull-aparts or monkey bread!)

Once you have a roll, Get a piece of floss or string about a foot long and slide it under one end about a third of the way.  Bring the ends of the floss up so they cross over the top and pull them past each other in opposite directions to cut the third off.   Do the same on the other end so you have three pieces.  Then cut each of the three pieces into three more pieces so you have min total (for a square pan).  If you are using a pie pan cut it into half then each half in half and each piece into half again so you have eight even pieces.  (Using a knife will flatten your roll but do what you must!)

As you are cutting carefully place the pieces into a greased pan.  Put the end pieces uneven side down and they will look more uniform with the cut pieces.  Remember if they fall apart, keep going, even if they are less than pretty they will look better baked and still taste wonderful.  Practicing will improve your technique!

A this point I have left them in the fridge over night so I could bake them fresh in the morning and they turned out even better than if I had left them to rise.  The filling was stickier and gooey from sitting and they still rose perfectly in the oven.

Bake at 375 for about 25 minutes.  Drizzle with the icing or look up a recipe for cream cheese frosting (it is sooooo worth it!)

Good Morning Muffins

Standard

Gluten Free Good Morning Muffins

I love these muffins.  I usually adjust them to suit my taste but I do that with everything.  Try adjusting it to suit your tastes and let me know if you have some success!

1 1/2 cups gluten free four mix

(or 1 1/4C brown rice four and 1/4 cup potato or corn starch)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Xanthan gum

1/2 teaspoon salt

1 teaspoon cinnamon or cardamom

3/4 cup brown sugar

3 eggs

1/3 cup oil

1 teaspoon vanilla (I always use more!)

1/4 cup grated apple or crushed pineapple or even zucchini

1 1/2 cups grated carrots

1/3 cup of your favorite toasted nuts

1/3 cup dried cranberries, raisins or chopped dates…

3 Tablespoons flaked coconut

Instructions

  1. Combine dryingredients (flour, baking powder, soda, salt and cinnamon)
  2. Beat wet ingredients(eggs, sugar, oil, vanilla and xanthan gum)
  3. Combine wet and dryingredients and mix enough to moisten (do not overmix)
  4. Fold in grated carrot, apple, coconut, fruits and nuts
  5. Spoon mixture into six greased JUMBO* muffin cups and bake 30 minutes at 350

*Adjust time as needed for smaller muffins