Wednesday, July 20, 2011

New muffins add-on

So I ate another once they were cold, and I believe they may be better now than when warm. Next time I will add some nuts, but I had thought I'd share them with my sister and she can't eat nuts. But then I went and added Almond milk so she can't eat them anyway. Nuts would have been the perfect addition though. Either almonds or pecans. Or chocolate chips... ;-)

Are you tired of Gluten free Muffins that are too sweet, too soft - all Airy-Fairy?

I think I may have made a small discovery - and, for me, a major accomplishment. I made muffins today that SEEM to be firm and chewy with solid substance to them! Not from a mix!

So here is what I did: I remember the first loaf of Gluten Free bread I made was from a recipe on a blog that used no Xanthan gum or Guar gum at all. It used Flaxseed meal and eggs as the binding material. So... I decided to try that method, combined with a small amount of Xanthan gum and a bunch of other fiber-ful flours as well.

Turned the oven on to 350* and put liners into muffin tin.

Started with 1/3c flax meal mixed with 2 eggs and let sit.

In a big bowl, I put
1 c Better Batter GF All purpose baking mix (has Xantum Gum in it)
1/2 c Sweet Sorghum flour
1/4 c ground toasted Millet

I cut in 6T butter
Then added:
1/3 + brown sugar
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp Cinnamon
1/4 rounded tsp ground ginger
And mixed it all together.

I mixed 1 very ripe banana and about 3/4 c pumpkinn left in my freezer & crying out to be used up into the flax mixture and then added that to the dry ingredients. And then added about 1/2 tsp vanilla.

I began beating it with my hand mixer, but the batter was quite dry so I added about 1/4 - 1/3 c Almond milk (could use any kind). It was still a bit too dry so I added about 1/4c maple syrup (because that's all that was left in the jug and the batter was not quite sweet enough. You could use honey or any other liquid sweetener.

I Beat it for about a total of 3 minutes or so and then folded in about 1 1/2 c dry mixed berries. I suppose you can use fresh or frozen, but they will ad moisture.

I piled it all into 12 muffin cups and baked for about 20-22 minutes until they were nice and brown and a toothpick came out clean. I probably could have made 14 or 15 muffins, but I ended up with 12 really high ones.

I left them in the tin for a few minutes and then turned them out onto a cooling rack.

I ate one warm, and it was nice and solid and tasty. I'm going to go back and take some pics and eat another now that they are cold... We'll see how they stand up to time and the freezer!

Tuesday, May 31, 2011

Success at last!

Not once, but twice I have had success baking! I few days back I made a carrot cake from a Namaste spice cake mix. There are several variations listed on the package besides carrot, but carrot cake is among my faves, so I did that one. Then I made some cream cheese frosting to go on it.

The package makes a 13X9 or two 9" layers. I made in in a 13X9 and cut it in half, packaged and froze one half. The other half I cut in half again and made a layer cake out of it slathered with the frosting. I've been sharing with my spouse & it has been yummy!!!

Last night I made Pumpkin nut muffins again. The first batch I'd made form the recipe was way back in October, and they tasted wonderful, but got more moist as they aged. This batch I made using fresh pumpkin left over (frozen) from Thanksgiving. Because it's more liquid than canned pumpkin, I decided to add extra flour. I used the recipe in Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert Landolphi, but added 1/4cup flaxseed meal for extra fiber and 1/23 cup more of the Sorghum flour to take up the liquid. They came out wonderful, but a hair dry. So I guess I should have put only 1/4cup extra flour. We'll see how they hold up after freezing!

Saturday, May 21, 2011

Been experimenting again (with some success) but keep forgetting to take oics or add to the blog. :-( Sometime back I made Any Berry Scones, which came out really well, and since then a loaf of White Sandwich Bread - also good except the center sank a bit. I'm not sure why that happened unless it was because I substituted 1/2 cup of Almond flour for 1/2 cup of the all purpose. Either that or the liquid amound was off a bit. Whatever, it tastes pretty yummy.

I made rice Krispie treats with GF brown rice cereal that I can't chew because of my implant uncovering a week ago Friday (mouth is still too sore to bite down hard), so my hubby is enjoying those. I also made no-bake chocolate peanut butter bars with coconut instead of part of the oats. They are good.

Last night I made a strawberry rhubarb cobbler. I'd cut the rhubarb to take to Kay, but we had to cancel the trip to Kay's, so I needed to do something with the rhubarb. I used Pamelas pancake & muffin mix and made biscuits witt a little added sugar and vanilla. Dropped by Tbsp on the boiling fruit (sweetened & with some instant tapioca added to thicken it), baked at 400* until golden brown. No Vanilla ice cream or whipped dream on hand, so we topped it with butter pecan ice cream. Yummy!!!

The middle dumpling was still raw underneath (I have that problem with stews too :-( ), so I scooped that one off & dumped it. The extra dough that didn't fit in the casserole I'd baked in a muffin baker, so probably should have done the same with the dough for that center spot. Oh well, next time!

Friday, April 29, 2011

Gluten & Allergy Free Expo

Today was fun!!!! I attended the GF AF Expo in Lisle, IL today. It opened at 10:00, but I didn't get there until about 11. Mostly because I missed a turn & ended up going the long way around... And when I arrived, the place was jammed!!!!! I was amazed at how many people were there. And not just form the Chicago area either. There were visitors from TX, Canada, and several other states. There were reps from various Celiac support groups around the country, people who have stores and were scouting out products to carry, and lots of people like me, just looking for new products to try.

I bought a few books, subscribed to a magazine and came home with two bags (not full) of samples and literature. I'm still not hungry!

After leaving the Expo at around 1:30, I stopped at two stores who are supposd to carry a good selection of GF items. Caputos Market in S Elgin. There I got mostly just yummy deli stuff, but wanted to check out what they carry. And Fruitful Yield - a Health food store (chain) also in S. Elgin. Thay are maybe a mile apart, and about 2 miles south of the Meijer in S. Elgin - so I stopped there too. The Fruitful Yield carries an interesting assortment - but not cheap! I was able to get Bob's Red Mill GF Quick cooking oats there, and have not seen them at Woodmans. So that I did buy + some Xtra virgin Coconut oil for baking.

The Meijer in S Elgin has a much better selection of GF things than the one in Algonquin, which is good to know if I need regular groceries and a couple of GF things. Saves a trip all the way to the Meijer in Algonquin (a 26 mile round trip).

But the end result is I didn't get home until 5:30 and I'm pooped! So good night all!

Saturday, April 23, 2011


Yesterday my dear spouse ate my last two flourless peanut butter cookies. Not that I would normally complain - and I have offered them to him in the past, BUT! He has 3 boxes of Girl Scout peanut butter cookies in the pantry. So he gave up GS cookies for Lent - and had the nerve to eat mine because he gave up his! Hypocrisy at its finest, I say! To say I was annoyed is putting it mildly! His excuse - my name wasn't on them. :-P

So today I mixed up another new King Arthur offering: Cookie Mix. It's a basic vanilla cookie and you can add chips, or dry fruit or nuts. It also suggests that you can freeze balls of the dough and bake whenever you want. So I made it up and put chocolate chips in half and Reeses peanut butter chips in half & baked a dozen. The rest are in the freezer on a pizza pan freezing for later.

These are way better than the Betty Crocker cookie mix I tried awhile ago. Not gritty, and not so excruciatingly sweet. Not so soft they fall apart. Quite good. We'll see how well they keep.

And you better believe my name will be on the container THIS time!!!!!

Let's change the subject, shall we?

Last night I fried wild caught Alaskan Pollock for dinner. I'd lucked out on a 1/2 price coupon for Better Batter products, and among other things I bought a 20oz box of seasoned flour. When I opened the pkg, the nicest aroma jumped out and tickled my nose! Lovely fresh herb smell...

So following the directions, I coated my fish in the flour, let it set 5 minutes. Moistened it with Rice Milk & dredged in more of the flour mix. Directions said to let it set another 5 minutes - or up to 24 hours, so I let it be until everything else was done. Fried in olive oil for about 3 minutes on a side. Oh My was it good!! My spouse doesn't much care for fish of any kind and he ate the two biggest pieces. The coating stayed on, and was nice & crisp and golden brown.

Next time I'll make chicken & bake it.

But wait! There's more! There was one smallish piece left, so for lunch today I cut an Udi's GF bagel in half & toasted it. Warmed up the fish in the microwave for 30 seconds; put a little real mayo on the bagel and had myself a really yummy fish sandwich for lunch! Just as tasty - not as crisp of course, but very good!