Gluten Free Girls

Strawberry Angel Dessert

2009-06-08T08:22:00.000-07:00

While on the topic of great summery foods, of course a few favorites of my family include dessert recipes! This one combines the delectable flavor of fresh strawberries, cool whip, Junket strawberry dessert, and MMMMM angel food cake! It is of course a must-have and is so popular with friends/family that we have actually gotten requests for this to be substituted instead of buying people gifts/money for graduation presents. (of course then it is not set out at the open house, but savored later). Of course, the best way is to make it with Dunken Hines Angel Food Cake Mix, but due to the dang gluten, we have had to experiment with our own cake recipe. This actually makes the dessert even more fun to make and gives it a bit more homeley of a feel. (however, does take a bit longer to make, but not bad!)
Gluten Free Angel Food Cake
1/4 cup Rice Flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup sorghum flour
1 tsp xanthan
12 egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
2 T vanilla
1 T almond extract
1 1/2 cup sugar
Preheat oven to 325. Separate egg whites from yolks and place in steel bowl of your mixer. In another bowl, sift the flours, salt, xanthan, and 3/4 cup sugar, set aside. Beat the egg whites until foamy, then add the cream of tartar and beat until soft peaks form. Beat in other 3/4 c sugar, 1/8 cup at a time and continue to beat on high until stiff peaks form. Slowly fold in the flour mixture, about 1/4 cup at a time. Then, fold in the vanilla and almond extract. Pour batter into pan and bake for 50-55 minutes until the top is golden. Remove from oven, flip cake pan upside-down (we balance it on three upside-down cereal bowls) and let cool.

While the cake is baking, prepare the Junket Dessert. We use 2 of the boxes of Junket Strawberry Danish Dessert Mix and prepare them according to directions on the box:

Stir contents of both packages into 3 1/2 cups of cold water in a medium-large saucepan. Bring to a full boil and let boil for 1 minute, stirring constantly. Remove from stove-top and let cool.

Strawberry Angel Dessert Recipe:

1 GF Angel Food Cake
Junket Strawberry Dessert Mix
1 container light cool whip
1 quart fresh strawberries

Once the cake has cooled, slice it into thin slices (about 1/2 inch thick). Mix the sliced strawberries into the cooled (can still be warm) Junket mix.

Place about 1/3 of the cake on the bottom of a 9 in round dish or 9x9 pan. Next, cover the cake with a layer of about 1/3 of the strawberry mixture. Cover this with about 1/3 of the cool whip. Repeat for two more layers. If you have extra strawberries (or even blueberries for a special RedWhiteBlue treat), arrange them in a decorative manner on top of the final layer of cool whip.
Dig in and enjoy! (to keep, refrigerate it or it may get a bit soupy)

**Also, in the pictures shown, we decided to experiment and use frozen raspberries instead of strawberries. For this, just use Raspberry Junket and about 5 cups of frozen berries. We were a bit skeptical as we love the strawberry version so much, but it was very good as well, and a big hit with non GF friends as well!

Rice Medley

2009-06-08T07:55:00.000-07:00

Finally weather up here in Michigan is beginning to warm up, and the farmers markets/grocery stores are beginning to bring in the oh-so-good fresh local fruits and veggies. I love Michigan winters and the diverse seasons (I know, I'm ones of "those" crazy people who absolutely LOVE snow and cold!), but one of my favorite things about northern Michigan is the produce that comes out in the summer. My family is addicted to fruits and veggies as it is and when they are locally grown and fresh....ahh you just can't stop us!

This light and summery dish therefore speaks right to us and it becomes no surprise that it has long been a family favorite. My mom and dad had something like it when they lived in Iowa and did not stop experimenting until they created their own spectacular version of what we now call "Rice Medley." It is great anytime, but especially spectacular with fresh summer tomatoes!!! MMM! It is naturally gluten free (with the exception of having to use gluten free soy sauce) and is also a great dish for vegetarians.

1 1/2 cup uncooked brown rice (about 4 1/2 cups cooked)
3-4 large carrots, shredded (about 1 1/2 cups)
1 large green pepper
1 container fresh mushrooms, sliced
3-5 tomatoes, sliced
2 cups Shredded Cheddar Cheese
Gluten Free Soy Sauce

Lightly grease a 9x13 pan. Cook the rice until chewy (we steam it, but any way works). Dump the cooked rice into the pan and add the shredded carrots. Mix these together, sprinkle with soy sauce, and spread out evenly into the pan. Slice the green peppers and lay out on the rice/carrot mixture. Cover this completely with the sliced mushrooms and then cover with sliced tomatoes. Sprinkle the cheese over the top to completely cover everything (you may need more than 2 cups, we just dump and sprinkle)
Place in the oven at 350 F and bake for approximately 30 minutes, or until the cheese is melted and beginning to brown on the edges.
Enjoy!!

We often just have this dish by itself, but when serving men or if we want to incorporate a bit more protein into the meal, we will often serve it with chicken on the side. We simply cut up chicken breast into strips or stir fry size pieces and saute it in a small amount of soy sauce. Great as well!

GF Challah Bread (Jewish Egg Bread)

2009-05-24T19:23:00.000-07:00

As classes end and we suddenly find ourselves faced with summer break, all those little jobs and activities that we had no time for during the semester are suddenly topping the 'to-do' list. I tend to happily immerse myself in every possible physical, outdoor, dirty chore or project I can find, while my sister tends to get into more indoor activities. This year I think she is already missing note-taking as she just graduated from SVSU and is already cranking out notecards of information. However, it is this time and info that I can now thank her for some great new recipes. She has been lately in to researching interesting gluten free recipes and writing them all down to get a collection of recipes together before she heads to the UK in august.

Regardless, I was trying to come up with a 'different' bread to make for breakfasts the other day and decided to dive into Elayna's collection. Here, I found the interesting base to this Challah bread recipe. I made a few alterations and still might consider a few more, but this was probably the closest thing to real bread texture that Ive tasted in a long time! When it says to only fill 2/3 full, it means it as it truly does rise that much! The taste is great, slightly less sweet than traditional challah bread, but is awesome when you toast it and add a light layer of natural jam or even peanut butter. I assume if would also make great sandwhich bread, but have yet to try it. Also, as rolls, these are great!!

(This smelled so good, I forgot to take pictures of it before I dug in!)

2 c white rice flour
1 3/4 c tapioca flour
1/4 c + 2 tsp sugar
3 tsp xantham gum
1/2 tsp salt
2/3 c lukewarm water, + 1 cup
1 1/2 T yeast
4 T melted butter
1 tsp apple cider vinegar
4 eggs
sesame seeds (opt)

In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.

Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

Grilled Tofu Mediterranean Chopped Salad

2009-05-20T19:17:00.000-07:00

Finally we had a GREAT summery day here in mid-Michigan. Our first preview of the 80's without a cloud in the sky and merely a light warm breeze. I happily spent as much of the day outside as possible, enjoying every moment, even though it was comprised mostly of chores and yard work. Indeed, both my sister and I seemed to resemble lobsters in our cherry sunburns as we began to ponder a summery dish to make for dinner. Last weekend, we happened to pick up a block of tofu, so we decided to do some research and find something creative to do with it.

After much a-due, we came up with this light, crisp dish. We also happened to have a bit of steak that we added to the tofu (which also was good!) but the original way would be great as well. I thought it turned out pretty decent and am definitely going to keep it around for another hot summery evening! Hope you enjoy it as well!

Grilled Tofu:

1/4 c lemon juice
1 T olive oil
3 cloves garlic, minced
2 tsp oregano
1/2 tsp salt and pepper to taste
14 oz extra-firm tofu (preferably water packed)

Preheat grill. Mix and whisk ingredients in bowl. Reserve 2 T for basting.
Drain and rinse tofu-pat to dry. Cut into eight 1/2-inch-thick slices. Place in a shallow glass dish. Add marinade and turn to coat. Cover and refrigerate 30 min-8 hrs.
Make the Mediterranean Chopped Salad (see below).
Lightly oil the grill rack. Drain tofu and discard marinade. Grill over medium-high beat, basting occasionally. Grill for 3-4 minutes on each side or until lightly browned.

Mediterranean "Salsa":

2 medium tomatoes, diced
1 cup diced cucumber
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 T extra-virgin olive oil
1 T white-wine vinegar
1/4 tsp salt and pepper to taste

Mix ingredients together.

Combine to serve:

Prepare lettuce and spread out on plate or bowl. Top lettuce with grilled tofu and mediterranean "salsa." Sprinkle with crumbled feta cheese and ENJOY!

Raspberry Fluff

2009-05-19T18:09:00.000-07:00

With the season of open houses, summer BBQs, cookouts, and reunions approaching fast, I cant help but laugh at the silly traditions that coincide these festive times. It seems like no matter what the occasion or who's involved, there are always certain 'expectations' that are givens for everyone involved.
For example, if a certain person or family is invited, everyone else just expects that person to bring their 'specialty'. If you are the one who always make the corn casserole, by god you better bring that to susie's open house. If you feel like experimenting, fine, but the experiment better be in addition to your traditional piece, or BIG trouble. The traditional specialties vary from person to person and group to group, but I really think that almost everyone must have something that they are at some time just expected to provide.

For my family, this unique jello salad is our "must bring." I have to admit we have tried to (or at least talked of it) mix up our contribution to open houses and christmas parties in the past, but the wrath that followed was enough to ensure the presence of raspberry fluff forevermore. Even to those who are not as familiar with it, when we ask the good old "what can we bring," chances are, if theyve tried it, the answer is "RASPBERRY FLUFF!" Then, at that event, 10 more people comment on how fresh and yummy it is, and the cycle goes on.... :)

So without any further adue... here is probably one of my all-time favorite dishes. This is a type of jello salad I guess, but it is truly unique in its fresh taste and fruity flavor. I cant really explain it any better, so I guess the rest of the evaluation is up to you!

1 large (6oz) package raspberry jello
1 small (3oz) package raspberry jello
1 large (6oz) package orange jello
5 cups boiling water
4 packages (10oz each) frozen strawberries
1 jar (20oz) chunky applesauce
5 cups miniature marshmallows
1 large (12 oz) coolwhip

Dissolve jello in 5 cups boiling water in a LARGE bowl. Add frozen strawberries, stir. Add chunky applesauce and stir. Let sit until slightly set, then stir in marshmallows and coolwhip. Spoon into jello molds, serving bowls, or 9x13 pans. Refrigerate until fully set.

GF Pumpkin Roll

2009-05-19T17:48:00.000-07:00

WARNING: Dangerously Addicting!!! :)

I am for sure a cream cheese lover, a nasty little addiction I inherited from my mom, so this pumpkin roll recipe was at the top of our list of things to attempt with alternative flours. Fortunately and quite surprisingly enough, it worked on the first try! I really think that if there is any difference between the original version and the gluten free one that I truly like this new version better. A nice surprise any day, eh?

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 tsp lemon juice
1/8 cup corn starch
1/8 cup soy flour
1/4 cup tapioca flour
1/4 cup rice flour
1/2 tsp xantham gum
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.

Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.

Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.

Recipe Index

2009-05-18T19:10:00.000-07:00

Breads

"Miracle" Honey Oat Bread
Challah Bread

Muffins

Cherry Vanilla Chip

Cookies

Flying Saucers
Monster Cookies

Main Dishes

Grilled Tofu Mediterranean Chopped Salad
Rice Medley

Side Dishes

Corn Casserole

Desserts

Raspberry Fluff
Pumpkin Roll
Strawberry Angel Dessert
Angel Food Cake

Contact Information

2009-05-18T19:08:00.000-07:00

Erin

email: edush06@yahoo.com

view my other website: www.erindush.com

About Me

2009-05-18T19:06:00.001-07:00

About a year ago, my mom was diagnosed with Celiac Sprue Disease and told she would have to take on a gluten free diet. I had taken her to the hospital that day to get her endoscopy and was quite enjoying giggling at her with the loopy lingering effects of anesthesia when the doctor came in to tell us the results. She giggled when he told us, looked at me and said, "Erin, you might want to remember that celiac-whatever because I know I wont." Soon, we both knew more about flours and digestive tracts that we couldlve ever imagined. Because of the highly genetic component of the disease, my older sister and I also soon went in to get tested and sure enough, we had high amounts of inflammation and the beginnings of the signs of gluten intolerance.

Over the next few months, our little family of three went through the process of transfering over ways of cooking, shopping, and even thinking about foods. As a family of runners, we were the self-proclaimed "Carb Queens" who chow on pasta and bake homemade breads weekly for our morning breakfasts. My mom switched over to the total gluten free diet right away, but my sister and I, both running competitively for saginaw valley state university thought the sudden diet change mid season may be negative on our performance. We continued to experiment with her, however and as soon as cross country and track were finished, we welcomed the digestive relief of going GF.

Now, it is hard to imagine that I put up with the discomfort and pain for so long! While I do miss some of my favorite wheat-haunts and the assurance that I could experiment with breads and not have the chance of ending up with a jellied, hard rock, the relief and happiness felt now is WAY worth it. Plus, finding new favorites and tricks has been relatively easy due to the abundance of fellow GF bloggers. So, in tribute to those who helped (and continue to do so) me so much, I decided it was time for me to post myself out there in the chance that I too could help someone else. So whether you are newly diagnosed or merely looking for something new and different, I hope you enjoy my recipes!

Monster Cookies

2009-05-18T09:46:00.000-07:00

Here's Another of the NATURALLY GF Cookies!!!

These make an absolute TON of cookies, but we have found NO problem in happily consuming them all!
Peanut Butter and oatmeal based...what is there not to like, eh? :)

We also discovered that these cookies keep well in the freezer, so you can extend their freshness life even longer! Also...I have developed a special love for them frozen, straight out of the freezer!

1 1/3 cups butter or margarine
2 cups brown sugar
1 cup white sugar
1 pound of peanut butter (sorry, but reduced fat does not work in baking)
4 eggs
4 tsp baking soda
2 Tbsp vanilla
6 cups oatmeal
12 oz chocolate chips

Cream the butter and sugars. Add peanut butter, eggs, baking soda, and vanilla. Stir in oats and chocolate chips. Drop by spoonful onto cookie sheets. Bake at 350 F for 12-15 minutes. ENJOY!

Flying Saucer Cookies

2009-05-18T08:53:00.000-07:00

With all the "going gluten free" buzz in my house, we immediately thought of changing over favorite bread recipes and other household traditions. Then we moved on to the thought of favorite beloved cookie recipes that will "never be quite the same."
In fact, we were so worried about the idea of altering recipes that we almost overlooked several GREAT recipes that are NATURALLY gluten free! These cookies are easy to make and were even favorites before we realized the importance of their ingredients!

These in particular are a chocolate-lover's paradise! (so I'm told by my mom and sister) And for those who don't care much for chocolate like myself...they are still a great alternative cookie every once in a while! They kind of remind me of the top of a pan of brownies....

(double this)
1/4 cup butter or margarine
3/4 cup brown sugar
1 cup nuts (we've used walnuts or almonds)
1/2 cup chocolate chips
1 egg
1 tsp vanilla

Combine the butter and sugar in a sauce pan. Cook over low heat until the butter is melted. Cool slightly. Grind the nuts fine and add to the mixture. Add chocolate and stir until melted. Blend the egg and vanilla until well beaten, then add to the chocolate mixture.

Line cookie sheets with foil. Drop batter onto foil and bake at 375 F for 10 minutes. Slide the foil off the cookie sheets and cool COMPLETELY, then peel the cookies off. If the cookies stick, try baking them for a few minutes longer.

Corn Casserole - GF

2009-05-13T18:19:00.000-07:00

A family holiday tradition and favorite of ours is the traditional corn casserole. This was always made with the good old Jiffy corn muffin mix as a base and then cream corn, canned corn, sour cream, and various other ingredients. For me, no thanksgiving or christmas dinner would be complete in the absence of this tasty casserole. For this reason, this dish was one of my first to try and replicate with gluten free flours. Finally, after several rather odd tasting/textured trials, I believe I have at last reached a very close comparison to the real deal!

1 can of corn, drained
1 can of creamed corn (gf)
2 eggs
1/2 cup water
1 cup sour cream
1 tsp baking powder
1/2 cup corn meal
3/4 cup corn flour
1/2 tsp xantham gum
1/3 cup sugar
1/2 cup grated swiss cheese

Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.

Bake at 350 F for 35-40 minutes.

Cherry Vanilla Chip Muffins-GF

2009-05-13T16:50:00.000-07:00

We had some thawed cherries sitting around that needed to get used, so figured-hey! what a great time to experiment! I was a little skeptical of the recipe we used as a base for these muffins, but Elayna whisked it away and assured me that I would like the result. I guess I need to learn to trust her a bit more willingly after all because they turned out AWESOME! The smell of them baking was enough to entice me, but after one taste, I was sold for sure! They are very easy to make, fairly inexpensive, not too sweet, and indistinguishable from a non-gluten free muffin!

Very yummy and definitely a keeper!

1 banana, mashed
2 eggs
3/4 cup milk
2 T vegetable oil
1/2 cup applesauce
2 cups white rice flour
3/4 tsp baking powder
1/4 tsp salt
1 cup thawed frozen cherries (1/2 cup dried cherries)
1/2 cup vanilla baking chips

Preheat oven to 400 F and grease a muffin pan.

Blend the banana, eggs, milk, oil, and applesauce together in a medium bowl.
Stir in the flour, baking powder, and salt.
Hand stir in the cherries and vanilla chips.
Pour batter into prepared muffin pan.

Bake for 30 minutes

'Miracle' Honey Oatmeal Bread-GF

2009-05-12T18:27:00.000-07:00

This bread recipe originated from a favorite wheat bread recipe. My grandpa introduced it to me and it went from being an introduction to loving homemade breads to soon becoming my first own success in baking bread. Although my sister cannot seem to master it, the bread seems to love me and it has forever been a favorite of ours for breakfast and/or snack before a track or cross country bread. Some even say it brings on "miraculous" racing performances, hence the name. :)

Regardless of the possible ability of this bread to shave minutes off a 5k, my love for its great texture and taste was one of the hardest things for me to dream of giving up when I was diagnosed with celiac's disease. So, after several failed attempts and careful studying of other GF recipes, I converted my Miracle Bread to be gluten free. This final recipe not only captures the delectable taste of the original recipe, but also the chewy oaty texture (very normal tasting!)

Let me know what you think, and I hope you enjoy!

1 pkg yeast
1 cup oats
1 1/2 cup oat flour
1/4 cup rice flour
1/4 cup corn starch
1/2 cup tapioca flour
1/2 cup sorghum flour
2 tsp xantham gum
1 tsp salt
1 egg
1/3 c honey
1 T canola oil
1 tsp apple cider vinegar
1 1/4 c + 1 T warm water

In a medium bowl, sift together the dry ingredients. In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.

Pour batter into a greased and floured 9x5 bread pan. Grease one side of a piece of plastic wrap and cover the bread with this side down. Place in a warm area and let rise for 30-50 minutes or doubled in size.

Remove plastic wrap and place in oven at 350 F. Bake for 30-40 minutes or until internal temperature reaches 200 F. After first 10 minutes, cover with foil to keep crust from getting too dark.