Nanci on September 9th, 2014
Gluten and dairy free kolaches.

Gluten Free and Dairy Free Kolaches.

Gluten free, dairy free, egg free kolache.

Free of gluten, dairy and egg. This pastry is sure to please.

While spending part of my childhood years growing up in Lincoln, NE., I created some lasting memories . One of my fondest would be the days when my Mom and Grandma would bake Runzas and then make Kolaches. Since going gluten free, there have been things that I really miss, Kolaches being one. Yesterday I was inspired to go into the kitchen and make an attempt to convert my family’s long standing wheat filled recipe. I was lucky and hit it out of the park on the first pitch. Here is my gluten free and dairy free kolaches recipe. They can be made egg free and vegan as well. These are special enough for the holidays or any other special occasion but easy enough to make just because. Make some today! They are guaranteed to put smiles on the faces of those that you love.

Gluten Free and Dairy Free Kolaches
3 c. GF flour blend * see below
2 1/2 tsp. active dry yeast
3/4 c. milk alternative (I used vanilla coconut milk beverage)
1/2 c. Nucoa (use butter if tolerated)
1/2 c. sugar
1/2 tsp. salt
2 eggs (Ener-G foods egg replacer works)
Fruit filling- I recommend Solo brand

Have all ingredients at room temperature for best results.
In a medium bowl heat coconut milk, Nucoa, sugar and salt until 110-115. Any hotter and it will kill the yeast.
In a large bowl add 1 1/4 c. gf flour and 2 1/2 tsp. yeast. Then stir warm milk mixture. Beat to combine. Add the eggs or egg replacer and beat for a couple of minutes. Then add the rest of the gf flour blend. Stir to make a nice dough. It should pull away from the sides and make a soft dough ball. Then using a scoop (size depends on how big you would like your pastries) place dough on greased or parchment lined cookie sheet. I used a mini whoopie pie pan for my small ones. Once they are all placed then using the back of the scoop press an indentation into the center of each one. Let rise until almost double about 30-45 minutes. Preheat oven to 350. When dough has doubled you may need to gently press the centers to make room for the filling. You can purchase fruit filling I recommend Solo brand. We love the apricot and the poppy seed. Spoon a little filling into the center of each pastry. Bake for 12-15 minutes or until lightly golden brown. Remove and cool completely on a cooling rack. Sprinkle lightly with powdered sugar. Share and enjoy!

*GF Flour Blend
1 c. sweet rice flour (available in the Asian food section of most grocery stores)
1 c. brown rice flour
2/3 c. potato starch
1/3 c. tapioca starch
1 tsp. xanthan gum
Combine in a jar with a tight fitting lid and shake to combine.

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gluten free dairy free

Gluten and dairy free death by chocolate cupcakes.


Looking for a recipe that is simple enough to be a week night dessert yet flexible and fancy enough to also be part of a celebration like a wedding or birthday? Look no further than these Gluten Free and Dairy Free Death By Chocolate Cupcakes! There are times when you just need a chocolate treat and this recipe fits that bill. If you haven’t tried baking with coconut flour pick some up today and give this recipe a try. This recipe was inspired by a Double Chocolate Chip Cupcake recipe by Brittany Angell. Go ahead and make someone happy by whipping up a batch of these today. You will be glad you did.
I have made these a couple of time a week over the past month. It seems like there are so many things happening in the early summer. We had our oldest graduate from high school, vacation bible school at our local church and then the 4th of July. This is my latest go to recipe when I need a treat to take. Let me know what you think by leaving a comment below. Maybe add a photo of your cupcakes at your special event ;-)

Death By Chocolate Cupcakes
4 large eggs (or egg free use 2 Tbsp. ground flax meal + 1/2 c. hot water)
3/4 c. sugar (coconut or palm sugar will work too)
1/3 c. melted coconut oil
3/4 c. non-dairy milk (I used vanilla coconut milk beverage) + 1 tsp. lemon juice or vinegar
1/2 c. coconut flour
1/2 c. tapioca starch
1/3 c. cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. dairy free semi-sweet chocolate chips ( I use Trader Joe’s but Enjoy Life Foods are also dairy free)

Preheat oven to 350 (I use 325 convection)
Combine nondairy milk and lemon juice. In a large bowl mix ingredients and stir until well combined. Either spray muffin tins with cooking spray or line with muffin papers. Fill 3/4 full. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean. Frost with your favorite frosting.
Makes 12 cupcakes

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Nanci on February 24th, 2014

Gluten Free and Vegan Drop Biscuits or Scones.

Gluten Free and Vegan Drop Biscuits or Scones.


Are you looking for something light and not too sweet to serve with tea or a hearty bowl of soup? Look no further than these gluten free and vegan drop biscuits or scones. These biscuits or scones are light but they do not crumble and fall apart like a lot of gluten free baked goods. These would also make great shortcakes for your next strawberry shortcake dessert. I use a combination of whole grain gluten free flours. These flours should be available in the gluten free section of your favorite natural foods store. They are quick and easy to prepare. They remind me of the scones and raspberry jam we used to get at the Puyallup Fair as a kid.

Gluten Free and Vegan Drop Biscuits or Scones
1/2 c. sorghum flour
1/2 c. brown rice flour
1/4 c. millet flour
1/4 c. tapioca starch
1/4 c. glutinous rice flour (doesn’t contain gluten)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp sugar
1/2 c. shortening (I used Spectrum)
1 c. Coconut Milk Beverage (I used vanilla but original can be used)
1 tsp. vinegar (I used rice)
Preheat oven to 400*.
In a large bowl combine all dry ingredients. Next cut in shortening. Combine coconut milk beverage and vinegar in a small bowl. Let sit for a minute to sour. Then stir it into the dry ingredients. With a large scoop drop onto a parchment paper lined cookie sheet. Bake for 12-15 minutes or until golden brown. Cool on cooling rack. Serve with your favorite jam or pair with a hearty bowl of your favorite soup. Enjoy.
Yield: 9 large biscuits or scones

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Nanci on January 28th, 2014

Gluten Free Dairy Free Egg Free Vegan Cupcakes

Gluten Free and Vegan Vanilla Cupcakes


Gluten free and vegan vanilla cupcakes

So moist and yummy!

I just couldn’t resist making these gluten free and vegan vanilla cupcakes in honor of the Seattle Seahawks and their 12th man. I hope that I don’t lose any readers for the sake of picking sides for the big game we can’t name, being held this Sunday. Food is such a major part of this event and there needs to be something for everyone to enjoy. These gluten free and vegan cupcakes fit that bill. These cupcakes are moist, full of flavor and have the springy texture I remember from my gluten filled days. The nice thing is I can eat these cupcakes and not worry about the consequences, which allows me to enjoy the food, my family and friends on this festive day. These cupcakes would be perfect for any special occasion like a birthday, wedding, bridal shower etc. But remember there doesn’t have to be a special occasion to whip up a batch of these wonderful cupcakes. So what are you waiting for? Seize the day! Eat dessert first!

Gluten Free and Vegan Vanilla Cupcakes

In a large bowl combine-
Ener-G Foods Egg replacer for 2 eggs (follow package directions)
1/2. coconut milk + 1 tsp. vinegar (sour milk before adding to the egg replacer)
3 Tbsp. oil
1 1/2 tsp. GF vanilla
1/4 c. applesauce
1/2 c. warm water

In a medium bowl combine all dry ingredients.
3/4 c. sorghum flour
1/4 c. glutinous rice flour (doesn’t contain gluten)
1/4 c. millet flour
1/4 c. brown rice flour
3/4 c. sugar
1/2 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Preheat oven to 350f. Combine all ingredients and mix well. Pour into greased muffin tins. Bake for 18-25 minutes. Oven temps vary. I baked mine in a convection oven for 18 minutes. They are done when a toothpick inserted in the center comes out clean. Cool for a couple of minutes, remove from the muffin tins to a cooling rack. Cool completely and frost with your favorite frosting.

Vanilla Frosting

2 c. powdered sugar
1/2 c. shortening
1 Tbsp. water
1 tsp. GF vanilla
Combine and whisk until fluffy. Spread on favorite treats.

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Nanci on December 2nd, 2013

The weather outside has turned cold and that makes this dish perfect for any night of the week. This gluten free and dairy free scalloped potatoes and ham recipe can be on the table in about an hour. This is a great dish to take to a potluck or to share with family and friends during the holidays. If you prefer a vegan dish omit the ham and use veggie broth instead of chicken broth. This dish is one that everyone will love, gluten free or not. I started with a basic roux made with olive oil and brown rice flour although white rice flour could be used. You could also add some of your favorite cheese to this dish as well. This dish could easily be doubled. I hope that you find time to make this dish this week and let me know what you think. Enjoy!

Gluten free and dairy free scalloped potatoes and ham.

Gluten free and dairy free scalloped potatoes and ham.


Gluten Free & Dairy Free Scalloped Potatoes and Ham

ROUX-
2 Tbsp. olive oil
2 rounded Tbsp. brown rice flour
1/4 tsp white pepper
black pepper to taste
In a large saucepan over medium heat add olive oil and then stir in brown rice flour, white and black pepper. Stir to combine and then let it cook and bubble for a minute. Do not brown your roux as it will change the flavor of this dish.
SAUCE-
roux
1/2 c. unsweetend non-dairy milk (I used unsweetened coconut milk)
1 1/2 c. chicken broth (Vegan- use veggie broth in place of chicken)
Over medium heat, whisk non-dairy milk and broth into the roux. Stir until thick and bubbly. Set aside.
4-6 medium russet potatoes- peeled and sliced thin
1 c. chopped ham
seasoning salt

Preheat oven to 375 convection or 400 standard. In a medium greased casserole dish (I used a 2.75 qt dish) spread a thin layer of white sauce. Then make two layers of potatoes and ham and sauce. I ended with sauce. I covered it with foil that I sprayed with coconut oil cooking spray. Cover and bake for 35-45 minutes. I sprinkled a little seasoning salt on the top at this point. Uncover and bake for 10-15 more minutes. You may add cheese at this point if desired. Serve and enjoy!

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This recipe is a quick and easy gluten free and dairy free alternative to the traditional holiday green bean casserole. Quick and easy gluten free oven roasted green beans with garlic are topped with crushed onion ring style chips, garlic powder and smoked paprika. They give you the satisfaction of eating green beans with the crunchy topping with fewer calories and a lot less fat. This dish can be on the table in less than 30 minutes.

Quick and Easy Gluten Free Oven Roasted Green Beans.

Quick and Easy Gluten Free Oven Roasted Green Beans.


Quick and Easy Gluten Free Oven Roasted Green Beans with Garlic
1-2 pounds fresh green beans
1 head garlic, peeled
olive oil
2 cups crushed onion ring style chips, crushed (I used Trader Joe’s Brand, they are GF and DF, You can use Funyun’s Brand if dairy isn’t an issue)
garlic powder
smoked paprika
salt and pepper
Preheat oven to 400*. Snap the ends off of the beans. Snap or cut beans into bite sized pieces and place them in a 9 x 13 pan. Add peeled garlic cloves and salt and pepper to taste. Drizzle with olive oil and bake for 10 minutes. In a small bowl combine the crushed chips, garlic powder and smoked paprika. Sprinkle over the beans and garlic and return to the oven for about 10 more minutes or until done. Serve and enjoy.

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Nanci on November 19th, 2013

Gluten Free and Vegan Cornbread

This gluten free and vegan cornbread is a sweet treat.

My latest creation is a gluten free and vegan cornbread inspired by this Disney recipe. This sweet cornbread could also be considered a corn cake. In fact, I think it would make a great dessert to serve with tea or coffee. Although, I wouldn’t hesitate to pair this cornbread up with a hearty bowl of chili or bean soup. I think you could reduce the sugar in this recipe to 3/4 of a cup and still have a wonderful cornbread. Next time you need a quick bread to pair along side dinner try this recipe.

3/4 c. cornmeal
1 1/4 c. sugar
1 1/2 tsp salt
1 Tbsp baking powder
1 c. brown rice flour
1/4 c. each sorghum flour, millet flour, tapioca starch
1/2 tsp xanthan gum
Ener-G Foods egg replacer for 2 eggs
1 c. coconut milk beverage (I used vanilla)
1/2 c. oil
Preheat oven to 375F. Grease a 9×13 pan. In a large mixing bowl prepare the egg replacer according to package instructions. Add coconut milk and oil. Mix well. Stir in all of the remaining dry ingredients until combined. Pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes and serve. Enjoy!!!

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Nanci on November 17th, 2013

The holidays are quickly approaching! Have you been searching for a gluten free, dairy free, and vegan pumpkin pie recipe? Look no further, you have found it. My favorite part of the traditional American Thanksgiving meal is the pumpkin pie for dessert. Well, that and pumpkin pie for breakfast the next morning. We always make sure to have enough on hand so that is possible. My gluten free pie crust recipe is the easiest you will find short of buying a pre-made frozen crust. It is perfect for this pumpkin pie but would be ideal for apple or others as well. I must add that because there are no eggs in this recipe it does not have a very firm set.

Gluten Free, Dairy Free, Egg Free, and Vegan Pumpkin Pie

Gluten Free, Dairy Free and Vegan Pumpkin Pie


Gluten free vegan pumpkin pie coconut sugar

Gluten free, vegan pumpkin pie sweetened with coconut sugar.


Pumpkin Pie Filling
2 c. fresh or canned pumpkin (not pie filling)
1 1/4 c. coconut milk beverage
1/2 c. sugar (coconut / palm sugar can be used)
1 Tbsp. molasses
1 – 2 Tbsp. fresh grated ginger– to taste, I like like ginger in my pumpkin pie (1 tsp. powdered if you don’t have fresh)
2 Tbsp. tapioca starch
2 tsp. cinnamon
Preheat oven to 375F. Combine all ingredients and pour into prepared pie crust. I covered mine loosely with a piece of foil. Bake at 375F for 15 minutes then reduce heat to 350F for about 40-50 more minutes, or until it is set. Cool completely and serve with your favorite non-dairy topping or frozen dessert. Enjoy!!!

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Nanci on November 17th, 2013

This is such a quick and easy gluten free pie crust recipe. You don’t even have to roll it out. You can simply pat it into your pie pan. This pie crust is great for dessert pies like pumpkin, apple or pecan but you could also use it as a savory crust as well. This crust is not only gluten free but also dairy free, egg free, nut free and vegan. Make sure you include this crust recipe as part of your Thanksgiving or Christmas desserts. This recipe will make 2 single pies or 1 double crust pie.

Quick and Easy Gluten Free Pie Crust.

Quick and Easy Gluten Free Pie Crust.


Gluten Free Pie Crust
1 1/4 c. brown rice flour
1/2 c. millet flour
1/2 c. tapioca starch
1/2 c. sorghum flour
1/2 tsp. salt
3/4 c. coconut oil or shortening
7-8 Tbsp. cold water
Combine dry ingredients. Cut in coconut oil or shortening with a fork until the particles are the size of small peas. Add the cold water one tablespoon at a time, tossing with a fork until a dough ball forms and starts to clean the sides. You can add more cold water 1 tsp. at a time if needed.
This crust can be pressed into a pie plate or you can roll it out on parchment dusted with a little brown rice flour. Then place it in desired pan. You can pre-bake this crust for your no bake pies.
Enjoy!!!

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Nanci on November 12th, 2013

Looking for a beautiful dessert to present as the finale of your holiday dinner? Look no further! This gluten free apple cranberry upside down cake is not only beautiful but tastes heavenly too. It is a dessert that all of your guests will love, gluten free or not. It is such a blessing for those guests with food sensitivities or allergies to be presented with safe options that you are serving to everyone. This cake has sweetness from the apples and tang from the cranberries and has a zip from fresh and crystallized ginger and orange marmalade. There are a few steps in the process of making this cake but they are so worth the effort. Make this cake the shining glory of your Thanksgiving or Christmas gathering!

Gluten free Apple Cranberry Upside Down Cake

Sweet apples, tangy cranberries with hint of ginger and orange.

Topping
4 tbsp. coconut oil
3/4 c. brown sugar
1 c. chopped apple (I used a golden delicious)
1 1/2 c. fresh cranberries
3 tbsp. chopped crystallized ginger
2 tbsp. orange marmalade
2 tsp. fresh grated ginger

Preheat oven to 350f.

First step: The topping

In a 9 in. round or 8 in. square pan with 2-3 inch sides melt the coconut oil in the oven. Then stir in the brown sugar and fresh grated ginger and orange marmalade. Return to the oven to continue melting. Stir to combine and then once melted add the apples, cranberries and crystallized ginger.

gluten free, dairy free caramel topping

Yummy orange ginger caramel for the cake’s topping


Apple Cranberry Upside Down Cake

The fruit is added on top of the melted caramel.

gluten free dairy free cake batter

The cake batter.


Step two: The cake batter
1 1/2 c. gluten free all-purpose flour blend (mine includes xanthan gum, if yours doesn’t than add 1 tsp.)
1/4 c. coconut oil
3/4 c. sugar
1 tsp. gf vanilla extract
2 tbsp. orange marmalade
2 tsp. fresh grated ginger
1 c. vanilla coconut milk beverage
Ener-G Foods egg replacer for 2 eggs
1/4 tsp cream of tartar

For the cake batter place coconut oil, sugar and vanilla in the large bowl of an electric mixer. Combine until fluffy. Add orange marmalade and fresh grated ginger. Then alternate between the flour blend and the milk. In a separate bowl whisk the egg replacer as directed and add the 1/4 tsp. cream of tartar. Fold this into the cake batter. Pour this batter over the fruit and caramel. Bake for about one hour or until a tooth pick in the center comes out clean. Cool 15 minutes then run a knife around the outside edge and then invert onto a cake plate. Then serve with pride and enjoy your holiday meal. This can be served with a scoop of your favorite vanilla non-dairy frozen dessert or whipped topping.

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