Adopt a Gluten Free Blogger 2/10 Part 2: Tasty Eats at Home

Quinoa (pronounced keen-wa, even though it would sound a lot prettier if it was pronounced as it's written imho! lol) is one of my very favorite grains.

I didn't discover quinoa until I went gluten free, and until very recently had never used it in baking.

But quinoa is aboslutely wonderful in salads and as a hot side dish with all sorts of meals!

When Thomas said he was hosting The Adopt a Gluten Free blogger event for February 2010, I knew it was time to make a quinoa recipe I had bookmarked at Tasty Eats at Home some time ago.

Tasty Eats at Home is a lovely food blog that is written by Alta Mantsch. The blog began as a "regular" food blog, until June 2009 when Alta decided to eliminate gluten from her diet due to a number of GI symptoms she was experiencing. She & her blog have been gluten free ever since.

Tasty Eats at Home has a wonderful mix of American foods and international fare. One of my favorite features on her blog are the "Kids in the Kitchen" posts, in which her children help her with dinner and different recipes. You will find fantastic recipes for Gluten Free Churros, Pan-Fried Trout and Baked Potatoes, and Beef Nachos.




The recipe I tried was Alta's "Quinoa Salad with Spinach, Raisins, and Walnuts." I really loved the mix of flavors here. Quinoa can have a slightly bittersweet taste (even after being rinsed) and that paired with the sweetness of the raisins and the flavor of the walnuts was absolutely wonderful! I ate this salad with my lunches for a week and I always looked forward to it!!

Alta's salad turned out much prettier than mine did, I think in part because she used fresh spinach! The only spinach I had at the time was canned spinach and while it did the job, it made the whole salad green! So stick with fresh spinach to make a pretty salad! :-)

Many thanks to Alta for the wonderful quinoa salad recipe and to Thomas at The GFCF Experience for hosting this month's Adopt a Gluten Free Blogger Event!

Adopt a Gluten Free Blogger 2/10 Part 1: The Cinnamon Quill

I spent quite a bit of time last month baking gluten free bread...



Plain 'ol gluten free, casein free sandwich bread made with whole grains and no rice flour... we'll get to posting that recipe around here before too long...




Cinnamon Rum Raisin Bread... don't worry the recipe will be posted here soon. You will want this recipe! Ever miss Pepperidge Farms Cinnamon Swirl bread? You won't after this!




Gluten Free Girl's Calamata Olive & Rosemary Boule. This is one of the best techniques I've ever learned in making gluten free bread. You can use Shauna's technique with nearly any gluten free bread recipe. It's easy and takes 5-10 minutes to mix up your dough... let the yeast work slowly and naturally on your counter top, or even in the fridge... and then make bread. You'll never miss wheat if you try Shauna's bread.




And last but most definitely not least?


Gluten Free Vegan Bread from Jenn at The Cinnamon Quill.

Jennifer is an incredible photographer and baker. Her blog is beautifully designed and her recipes will make your mouth water. All recipes at The Cinnamon Quill are gluten free, and most are also vegan.

When I decided to participate in this month's Adopt a Gluten Free Blogger event hosted by Thomas at The GFCF Experience, I immediately wanted to take the opportunity to make one of Jenn's recipes.

Since I was on a bread baking spree I opted to try Jenn's gluten free, vegan bread. I think it's a necessary skill to learn how to make baked goods without eggs, especially if you already have other food allergies. It is not always easy... but with Jenn's tried and true recipes? You will consider yourself an experienced allergen-free, egg-free baker!

I love that Jenn's recipe for Gluten Free, Vegan, Buckwheat Bread uses a ton of gluten free whole grains (often missing from gluten free baked goods) and her instructions for baking gluten free bread are wonderful for beginning GF bakers!

I did make a few changes to Jenn's recipe. I only used 1 1/2 teaspoons yeast instead of a tablespoon. When making gluten free bread recipes I've found that you generally don't need as much yeast as most recipes call for to create a great rise. Instead of sugar, I used 3 tablespoons of honey and I cut down the xanthan gum to 1 1/4 teaspoons. Also, I didn't have any buckwheat flour, so I used quinoa flour instead.

I actually used Shauna's method of letting the bread rise for a long time on the counter & then baking it, because it is so much fun to make an artisan loaf! It made an absolutely beautiful free form bread! I was able to make 2 (1 lb.) loaves using Jenn's recipe. The end results turned out a beautiful crispy brown crust, and a chewy, lovely center! This is definitely a recipe to learn and keep on hand... perfect when you need bread and just so happen to be out of eggs (you'd be amazed at how often this happens in my kitchen!)

Many thanks to Thomas of The GFCF Experience for hosting the Adopt a Gluten Free blogger event this month. And many thanks to Jenn of the Cinnamon Quill for providing such a wonderful recipe!

Now, if only I had time to try out Jenn's latest recipe for Gluten Free Thin Mints and Gluten Free Oreos! Can we say YUM!

**Later this week I will share another recipe review for Adopt a Gluten Free Blogger from an outstanding gluten free home chef! Stay tuned!**

Basic Gluten Free Pancakes for National Pancake Day

One of my fondest memories growing up was eating my Dad's pancakes on Saturday mornings. He learned how to make pancakes when he was 8 years old. My grandmother taught him so he could make his own breakfast because he enjoyed sleeping late. (So that's where I get that from!) Dad's still making these pancakes and they have always been my favorite.

I've made a lot of gluten free pancakes since August 2007. I've enjoyed nearly every recipe I've made. But it's been a long time since I had my Dad's pancakes.

Most of the gluten free pancakes I've made have been from a mix. My favorites have been from this homemade gluten free master baking mix, and from Bob's Red Mill.

But I wanted to make my Dad's pancakes. His pancakes were slightly thin, but fluffy, soft, and completely mouth watering!

Somehow in the past three years I never thought to simply take my Dad's recipe and adapt it to be gluten free. This week I decided to do just that.

Michael's first comments after biting into my Dad's recipe for (now gluten free) pancakes: "Honey, these are the best pancakes you've made yet. Who's recipe is this? This is EXACTLY what pancakes are supposed to taste like. These are fluffy, buttery, moist, and they make me smile."

Not sure where the buttery part came in since we don't use butter... but I really love my husband!



If you want a very simple and basic gluten free pancake recipe, this is it. It uses 2 gluten free flours that are most likely in your pantry right now. No xanthan gum. No mix needed. Make these for your family this saturday morning and start a delicious tradition... or have them for dinner like we did tonight! :-)


Dad's Best Pancakes (Made Gluten Free)
-Or- Basic Gluten Free Pancakes
Adapted by Carrie Forbes @ Gingerlemongirl.com
(Free of gluten, casien, and soy)

Dry Ingredients
3/4 cup brown rice flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt

Wet Ingredients
1 teaspoon vanilla
1 egg
1 cup non-dairy milk (I used almond milk)
1 tablespoon canola or grapeseed oil

Directions:
In a medium sized bowl add all dry ingredients and whisk together thoroughly. Make a well in the center of the dry ingredients and add the vanilla, an egg, 1 cup of non-dairy milk, and the oil. Whisk wet ingredients together with dry ingredients until thoroughly mixed. You will have a very wet, but slightly thick batter that will cling to the whisk. Brush skillet or non-stick pan with olive oil or non-stick spray. Heat pan on medium high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons - 1/4 cup of batter per pancake. Cook until bubbles form on the top and pop and the edges are slightly dry. Flip and cook the opposite side for 1-2 minutes. Serve piping hot with casein free margarine or ghee and real maple syrup!

Enjoy!

(Printer-friendly recipe)

Gluten Free Valentine's Day Recipes

Here are a few gluten free recipes I rounded up this week for Valentine's Day! Find something easy to whip up for your sweetie and get baking!

If you have any gluten free, casein free, soy free appetizer recipes for Valentine's Day, please share them in the comments! I'd love to try a few new appetizers for Valentine's Day!

• My favorite Gluten Free Raw Chocolate Brownies!
  

• Gluten Free, Casein Free, Egg Free (vegan) sugar cookies

• Gluten Free Valentine's Day Brownie Hearts

• Gluten Free Mini-Red Velvet Heart Cupcakes

• Gluten Free One Layer Red Velvet Cake (NO food coloring)

• Gluten Free Valentine's Coconut Shortcake Recipe

• Valentine's Day Gluten Free Sugar Cookie Recipe

• Vegan Dark Chocolate Almond Cranberry Torte

• Karina's Mexican Chocolate Cake (Vegan, Gluten Free, Soy Free)

• A Thrifty Gluten Free Valentine's Day Dinner

• Gluten Free Valentine's Day Chocolate Mousse

• Gluten Free Valentine's Day Heart Pizza

• Gluten Free Chocolate Heart Candy

• Elana's Gluten Free Chocolate Covered Cherries for Valentine's Day

• Gluten Free Mom's Chocolate Fondue and Gluten Free Poundcake

• Heidi's Chocolate Puddle Cookies (Naturally gluten free)

Have some gluten free fun this Valentine's Day!

Perfect Gluten Free Popovers Recipe

I remember the first time I had popovers as a little girl. I was reading the Winnie the Pooh cookbook and I begged my mom to make them. I don't remember how they turned out, but I definitely remember reading the book and being in awe over Piglet's popovers.

I made popovers several times before I went gluten free and I remember them being "okay", but nothing spectacular.

But these gluten free popovers? Oh my goodness they are SO delicious. Light, airy, and crispy to the touch on the outside with a lucious warm custard on the inside. They are similar in taste to pancakes, but have such a wonderful crisp texture and flavor. We like them best right out of the oven hot and steaming... but they are also delicious with casein free margarine and jam.

Either way, I think if you make these once... you'll be hooked.

You can certainly buy a popover pan which would yield much higher rising popovers... but it isn't necessary. They are just as delicious short in a muffin pan! There are several things you can do to make your popovers rise higher:

• Get your muffin or popover pan HOT before you add the batter. I actually just add my muffin pan to the oven as it's heating, so it gets REALLY hot before I add the batter.
• Use eggs that are at room temperature. The colder the eggs the less rise you'll have on the popovers. I'll pull my eggs out of the fridge about an hour before I plan on making them.
• If possible use a blender to mix your batter. Blend it by pulsing it just for about 30 seconds. Do not overbeat your batter. You don't want the structure of the eggs to break down. If you use a blender for about 20-30 seconds, you'll get just enough air added into the eggs to create a great rise on your popovers!
• Do not open the oven for a full 25 minutes while baking!
  
• Pierce your popovers with a knife as soon as they come out of the oven to release the steam. This will help the popovers to keep their height.
  

But no matter how your popovers come out, whether they are short and stocky or highly risen... they are incredibly tasty either way. These have become our favorite breakfast bread. Enjoy these easy popovers for breakfast, with your dinner, or just because!




Perfect Gluten Free Popovers
By: Carrie Forbes @ Gingerlemongirl.com
Gluten Free, Casein Free, Soy Free

4 eggs at room temperature
1 cup casein free milk (I use vanilla hemp milk)
1 tablespoon honey
1 cup all purpose gluten free flour mix (see below)
1/4 teaspoon salt

Directions:
Preheat your oven to 425 degrees. Place your muffin tin or popover pan in the oven to get very hot. In your blender add eggs, milk, and honey. Blend for about 10 seconds just to break the eggs and mix together. Add the flour and salt and blend another 20-30 seconds just until batter is incorporated and bubbly. When oven has preheated, remove hot pan with oven mitt. Spritz muffin cups or popover cups with non-stick cooking spray or brush with olive oil. Pour batter in hot muffin cups 2/3 full. Place pan immediately in hot oven and cook for 25 minutes and DO NOT OPEN the oven during that time. You want a completely draft free baking period! Remove the popovers from the oven after 25 minutes. Prick them with a fork or a knife to release the steam. Eat immediately plain or with casein free margarine and fruit jam!


All purpose gluten free flour mix:
2 cups white rice flour
2/3 cup potato starch
1/3 cup arrowroot starch (or cornstarch)

Mix together and store in an airtight container. Makes 3 cups of all purpose gluten free flour. This is a very starchy, low fiber gluten free flour mix, that is not necessarily healthy. But it does work well in recipes like this that need less dense flours for a light and airy end product!


Printer-friendly recipe.

Smile!
This was the bottom of one of Michael's popovers this morning.
He said he felt guilty eating it because it had personality! :-P