Saturday, May 29, 2010

Gluten Free Pancakes

As promised this is the second recipe in a small series on gluten free pancakes. Last time in this blog we visited Buckwheat Pancakes and I am saving my favorite (buttermilk pancakes) for last.  Tonight we had regular pancakes.  These light and fluffy gems are a real treat for the newly gluten free.

I cannot taste or feel the difference between these and regular pancakes.  Gluten Free is the WAY to BE!

I decided to include some more video demonstrations in this particular blog, showing the consistency of the batter and then the cooking.


1 cup sweet rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
2 eggs
2 tablespoons honey
1 cup milk
1 cup water

Begin by whisking together thoroughly all the dry ingredients.  Add the wet ingredients and whisk until smooth. (see the video below)

After batter is whisked together thoroughly and pan is heated (hot enough that water droplets sizzle and vanish almost instantly).  Use a ladle to pour batter into the pan and make them circular. (as seen in the video below).

Flip over when bubbles are popping up through the top of the pancake. (see video below)

These were, to quote Shawn "You're best pancakes yet." .  I wouldn't go that far, remember I am saving my favorite for the next in the pancake series.  These were delicious and tasted like, well, pancakes.

This is a great recipe to use for a generic but flavorful pancake batter that you can mix in some fun things.  Blueberries, chocolate chips, bananas,.... the list is endless.

Thursday, May 27, 2010

Gluten Free Southern Fried Chicken Fingers

Shawn keeps asking me to make him some Southern Fried Chicken with a crispy batter coating.  This is what i came up with.  Juicy on the inside and crispy on the outside.  If you are gluten intolerant and want a great Southern fried Chicken recipe, you've found it.


3 medium chicken breast filet's
1/4 cup garlic salt
1/4 cup ground black pepper
3 eggs
1/2 cup instant mashed potato flakes
1/2 cup sweet rice flour
2 cups Crisco vegetable oil (approximate)

First mix the garlic salt and the pepper together in a separate bowl with a whisk and set aside.
Then whisk the eggs till smooth in a separate bowl and set aside.
Next mix the instant mashed potato flakes and the sweet rice flour together on a plate.
Now clean the chicken breasts and then slice each one in half lengthwise to make 6 chicken fingers.
Heat the oil in a deep and wide pot to around 350 degrees.

The trick to great chicken is the prep line.  I set everything out in a row.  One at a time take a chicken finger and press it first into garlic salt and pepper mixture until thoroughly coated.  Next into the egg mixture until fully covered in egg.  Next into the flour/potato mixture, flopping over and over until thoroughly coated.  Finally into the heated oil.

Do this with each of the chicken strips.  Cook roughly 5 minutes on each side, flipping over when halfway done.

Take out and drain on a paper towel covered plate.  Serve and enjoy.  We had it with a picnic.

Monday, May 24, 2010

Gluten Free Chocolate Desire Cake

This is a crossing between my Sinfully Delicious Brownie Recipe and my Chocolate Chocolate Chip Cupcake Recipe.  I didn't have all the ingredients at hand for one or the other recipes, so I did a little bit of this.....a little bit of that.... and made this delicious, chocolatey cake batter that made 1 loaf pan cake and 12 cupcakes.

These were so soft and moist, they just melt in your mouth!


1 cup millet flour
1 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup sweet white sorghum flour
1/4 cup sweet rice flour
1/4 cup instant mashed potatoes
1 package of Jello instant chocolate pudding
3 tablespoons cocoa powder (heaping)
1 teaspoon Xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup Crisco butter flavored shortening (1 stick)
1 cup sugar
1 cup brown sugar
2 teaspoons pure vanilla extract
1/4 cup of strong coffee (freshly brewed)
3/4 cup milk
2 eggs

Begin by whisking all the dry ingredients together thoroughly in a separate bowl.

Add the sugar and the Crisco to your stand mixer bowl and begin blending.  Add the remaining wet ingredients and when blended smooth, add the dry ingredient mixture.

Divide the batter between the muffin tin lined with paper cupcake liners and the greased and floured loaf pan.

Bake cupcakes for 20 minutes and loaf pan for 30 - 45 minutes.  (test with toothpick)

I frosted with a store bought gluten free chocolate frosting. (laziness I guess)


Friday, May 21, 2010

Gluten Free Cream of Mushroom Soup

I love Cream of Mushroom Soup!  When I decided to go gluten free to support my Spouse I didn't realize the amount of things that had gluten in them.  I cannot go without cream of mushroom soup not one day longer, so, tonight we had cream of mushroom soup.

This is my first try at cream of mushroom soup and it's a keeper!


24 ounces of diced white mushrooms
2 tablespoons of olive oil
1/4 teaspoon dried rosemary (crushed)
1/4 teaspoon dried thyme (crushed)
1/4 teaspoon celery salt
4 cloves garlic crushed and chopped
1 small sweet vidalia onion
1/4 cup sweet rice flour
1 can Swanson vegetable broth (14 ounces)
2 cups half & half
8 tablespoons of unsalted butter (1 stick)
1 teaspoon salt
1 lemon

In a large saucepan put in the olive oil, and the dried spices.  Give it time to warm and for the spices to flavor the oil. Add the stick of unsalted butter and let it melt in.  Add the mushrooms, the onion and the garlic. Squirt with the juices of half a lemon.

Allow to reduce down until the onions are soft and the mushrooms are browned and soft.

Add the can of Swanson's vegetable broth and bring to a boil.  I left 4 of the mushrooms whole for something different.

Add 2 cups of Half & Half cream and 1/4 cup sweet rice flour and stir until thickened.

Serves 4-6 people.

This was delightful!  I loved it and Shawn gave it good reviews (even though he doesn't care for mushroom soup altogether).

This will definitely make it into my favorites!  My mind is racing with recipes and casseroles that include mushroom soup.

Tuesday, May 18, 2010

Shawn's Gluten Free Caramel Apple Sticky Balls

These were a last minute idea for dessert.  I always make a double batch of  this type of egg dough since I use it for so many different recipes.  Last night I made my Gluten Free Jalapeño Poppers  which took the same dough and only used half of it.  Tonight I was thinking something apple-fritter-like and came up with this.

They were Delicious!

The Dough.

1/4 cup soy flour
1/4 cup potato starch
1/2 cup sweet rice flour
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
3 teaspoons xanthan gum
2 teaspoons baking powder
1/4 cup crisco vegetable oil
5 large eggs
1 tablespoon honey
potato starch for rolling out the dough

Begin by whisking the dry ingredients together in your stand mixer bowl.  Make a well big enough to holde the eggs and oil but not touching the bottom.  Mix thoroughly with dough hooks attached, until dough balls up and is thick and sticky.

Divide the dough into 2 equal balls.
Wrap one of the dough balls in cling wrap or an airtight container and store in the refrigerator until tomorrows dinner.
With just  enough potato starch on your hands to prevent stickiness, pinch off small amounts of dough and roll into tiny balls.

The Sauce

3 golden delicious apples (peeled, cored, and diced)
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons milk
4 tablespoons butter

Combine all ingredients in a small saucepan and cook over low heat, stirring often.

It begins to thicken.  Continue stirring often.

Thicker....Stir more......

When it has reached a thick caramel goo state, remove from heat and stir in the dough balls.  Spoon the resulting mixture of dough and caramel apple goo into the cups of a greased and floured muffin tin.

Bake at 350 degrees for 15 to 20 minutes.

This was the first time I have made something like this and would like to share some ideas that might make it easier.

~Use individual ramekins.  -or- Plate while warm.

~Great with gluten free vanilla ice cream.

Monday, May 17, 2010

Gluten Free Jalapeño Poppers

I stumbled across this recipe trying to find uses for a dough.  This is one of my favorites, as well as Shawn's.  We try to take this to every get together we go to that an appetizer would be appropriate.  These are a real crowd pleaser!  A light and airy breaded appetizer for everyone!


1/4 cup soy flour
1/4 cup potato starch
1/2 cup sweet rice flour
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
3 teaspoons xanthan gum
2 teaspoons baking powder
1/4 cup crisco vegetable oil
5 large eggs
1 tablespoon honey
1/4 cup chopped jalapeño pepper slices
3 tablespoons cream cheese
potato starch for rolling out the dough

Begin by whisking the dry ingredients together in your stand mixer bowl.  Make a well big enough to holde the eggs and oil but not touching the bottom.  Mix thoroughly with dough hooks attached, until dough balls up and is thick and sticky.

Here is a video showing what the dough looks like as it is nearing completion.

 Divide the dough into 2 equal balls.
Sprinkle out a mound of potato starch on your work area.
Pull out one of the dough balls and with the palm of your hand, smash it into the mound of starch.  Flip and repeat before continuing to roll out the dough.
When both sides have been forced into the starch, begin rolling out the dough.  Once the dough is approximately 1/8 inch thick, I use a drinking class to stamp out circles.
Set these circles aside in a stack and begin preparing the stuffing for the inside.  I used this much jalapeño.  You can use more or less, adjust to your tastes.
 Chop these up very fine and mix thoroughly with the cream cheese.
Voila, there is the perfect filling. Add a small amount of this filling to the center of all the dough circles.
Holding the dough circle with filling in the palm of one hand, wet the entire outer edge with a wet finger. then fold your hand together.
Grasp the wet edges with your dry fingers and pinch together.
Once all of the jalapeño poppers are pinched together to seal the edges.  I use the tines of a fork to crimp the edges.  Mostly just for visual appeal.  Bake on a cookie sheet (I spray it with Pam) at 350 degrees for about 15 minutes.

A real crowd pleaser!