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And Love it Too: Nutty Granola (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

April, Autism Awareness Month, took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.

While both of my father’s children were grown and gone by the time these long-lost lovebirds had found their way back to each other, his bride had two children who were still at home; the youngest of whom happens to be Autistic.  My father quickly adopted both children and, while I wish we had more time to spend with my adopted siblings, through conversation, letters and the occasional (very brief) direct conversation with my sweet sister, I have grown very fond of her and her magnificent ways.

When Bob’s Red Mill announced that they were seeking guest bloggers for a special, Autism Awareness event being held throughout this month, I knew right away that I wanted to take part.

I started my blog after years and years of having friends, family and relative strangers, upon learning of my child’s milk allergy, ask me how I cope. ‘How do you make this?’ ‘How do you do that?’

These questions only increased when I became dedicated to a gluten-free lifestyle after having been diagnosed with Celiac Disease.

Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining firm recognition as an alternative treatment for autism (http://www.autismweb.com/diet.htm).  Being able to offer a central location where I can openly share my gluten-free and dairy-free creations is certainly a blessing.

But after months of being dedicated to a gluten-free/dairy-free lifestyle, I found myself wondering “how can I live without oatmeal?!?”  I knew there must be a way to find gluten-free oats, as oats themselves contain no gluten, they simply are among the more prominent grains that are grown right beside wheat or processed on the same equipment other glutinous grains have been processed on.

So, I asked a friend.  The mother of a young man who was diagnosed with celiac disease, more than 10 years ago,  when he was just an infant.  Right away, she spoke of Bob’s Red Mill and their wonderful Certified Gluten-Free oatmeal products.  Ever since, I have relied heavily on Bob’s Red Mill Certified Gluten-Free Rolled and Steel-Cut Oats to feed my family.

It is because of their commitment to quality, their separate processing facilities and dedicated gluten-free farming standards that I trust Bob’s Red Mill Oats like no one else.

Tonight, I would love to share with you my family’s favorite granola recipe, which features Bob’s Red Mill Oats.  This hearty dish is easy to make, free of processed sugars, full of fiber, protein and rich nutrients.  Eat dry or paired with your favorite dairy-free milk or yogurt, this granola makes a wonderful breakfast anyone would be proud to serve.

Nutty Granola (Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan)

  • 4 cups Bob’s Red Mill Certified GF Rolled Oats
  • 1 cups Dried Cranberries
  • ¼ cup Chia Seeds (whole)
  • ¼ cup Flax Seeds (whole)
  • ½ cup Unsweetened Coconut Flakes
  • ½ cup Raw Pumpkin Seeds
  • 2 cup Mixed Raw Nuts (any combination of Cashews, Slivered Almonds, Pecans, Walnuts, Almonds)
  • ½ cup Coconut Oil, melted
  • ½ cup Agave Nectar
  • ½ cup Unsweetened Apple Sauce
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Cinnamon

Pre-heat oven to 300F.  In large bowl, mix together GF Oats, Cranberries, Chia Seeds, Flax Seeds, Unsweetened Coconut, Pumpkin Seeds and Raw Nuts.  Set Aside.  In medium mixing bowl, whisk together melted Coconut Oil, Agave Nectar, Apple Sauce, Vanilla Extract and Cinnamon.  Using a wooden spoon, slowly add wet ingredients to dry mix, stirring dry mix constantly to ensure even coverage.  Move granola mix to large parchment lined baking pan.

Bake at 300f, stirring every 15 minutes until golden brown, approximate 45 min.

Enjoy!

Makes 10 generous servings.

Great blessings and happy bellies to you!

SunnyB

www.andloveittoo.com

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Carol Fenster: Celebrating April as Autism Awareness Month: Scrumptious Coconut Macaroons

by Guest in Featured Articles, Gluten Free, Recipes

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: http://www.pulsecanada.com/pulses-and-the-gluten-free-diet The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (www.CarolFensterCooks.com)

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2  teaspoon salt

Wet Ingredients

  • 3 egg whites
  • 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at www.CarolFensterCooks.com, offers a weekly gluten-free online cookbook at www.GfreeCuisine.com, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

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Wheatless and Meatless: Gluten-Free Rosemary Olive Cocktail Loaves

by Guest in Featured Articles, Gluten Free, Recipes

Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver’s secret weapon. Bake, slice and freeze to be ready for any gathering. Toast up frozen slices when you need them, or use these tasty loaves fresh out of the oven.

GLUTEN-FREE ROSEMARY OLIVE COCKTAIL LOAVES

Ingredients:

  • 2 Tbsp yeast
  • 2 Tbsp sugar
  • 12 oz 110 degree water
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2/3 cup garbanzo and fava flour
  • 1/3 cup tapioca flour
  • 2 Tbsp rosemary (dried and crushed or 1/2 Tbsp fresh and minced)
  • 1 Tbsp xanthan gum
  • 2 tsp salt
  • 3 Tbsp well-drained black or green olives, minced
  • 3 egg whites
  • 1 tsp vinegar
  • 2 Tbsp olive oil
  • 1 egg yolk mixed with 3 Tbsp water for egg wash
Instructions:
  1. Heat oven to 375 degrees.
  2. Mix sugar, water and yeast in small bowl.
  3. Mix salt, xanthan gum, rosemary and flours on low, in mixer.
  4. When yeast mixture is foamy, add to flours.
  5. Mix egg whites, oil, olives and vinegar in medium bowl.
  6. Add to mixer bowl.
  7. Mix on high for 4 minutes.
  8. Oil and dust bread pans with cornmeal.
  9. Ladle batter into pans.
  10. Spray loaves with cooking spray.
  11. With cool, wet spatula, smooth tops of loaves.
  12. Cover and let rise to double in warm place.
  13. Make angled cuts in loaves with razor blade.
  14. Bake until internal temperature is 200 degrees, about 15 minutes.
  15. After baking 5 minutes, brush with egg wash
  16. Cool to room temperature, out of pans, before slicing.
Note: Pans shown have 2 x 3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

Wheatless and Meatless
is a blog dedicated to fine flavors from the Gluten Free Vegetarian. Visit Wheatless and Meatless for more wonderful gluten free, meat free recipes.
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Gluten Free Spouse: GFCF Corn Dog Muffins

by Guest in Featured Articles, Gluten Free, Recipes

I was very happy when Bob’s Red Mill asked me to create a gluten-free, casein-free, kid friendly recipe and write a guest post for Autism Awareness Month for their blog. With many a sample recipe’s to eat over the past couple of weeks, I am delighted with the final results of this recipe. A recipe easy for the kids to make themselves with minimal supervision. I suggest Mommy handle the goings in and comings out of the oven but the rest of the recipe can be fun for the kids to help with. I should also mention that although this cornbread recipe was developed specifically for use with this article as a “corndog”, It makes a truly delicious cornbread muffin or johnny cake.

Let’s get right to the fun.

Ingredients

Begin by mixing the flaxseed meal with the water and setting this aside to get goopy.


Next mix all the remaining dry ingredients in a large bowl.

Once all the flours have been whisked together with the sugar, and other dry ingredients, add the half stick of Crisco Butter Flavor Baking Stick.

Using the same whisk, I cut the Crisco Baking stick into the flour mixture thoroughly, leaving a rough chunky appearance.


Add the Almond Milk and stir. Stir together lightly and do not over stir.

I sprayed my muffin pan with Crisco Olive Oil Non-Stick Cooking Spray. Then spoon the batter into the muffin pan until each cup is roughly 1/3 to 1/2 filled. There isn’t a right or wrong here and the kids will enjoy doing this part.


Next cut the 4 hot dogs into thirds. Place a third of each hot dog into the batter.


Next simply spoon more batter on top of the hot dog pieces filling the muffin cups.

Bake at 350 degrees for 20 minutes and remove from oven when done (test off center with a toothpick)

Remove from the pan and cool on a wire rack briefly before serving.

Plate and enjoy! Serve with dipping sauces of mustard and ketchup.

The Gluten Free Spouse is a great resource for gluten free recipes and advice as well as the occasional casein-free or egg-free recipe. Shawn loves to cook and created the website, www.theglutenfreespouse.com a year ago to help share his recipes and to help others out there who must maintain a gluten free diet to have healthier and tastier options.

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The Non-Dairy Queen: Gluten Free Cinnamon Bun Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

Happy Easter! We thought this recipe would be a perfect addition to your Easter line-up (if you read it in time, that is). It’s quick, easy and extra delicious! Thanks to Sarena, the Non-Dairy Queen for this gooey and decadent treat!

I would like to think that I’m a great planner for meal times. However, sometimes the kids will throw me a curve ball and ask for cinnamon rolls on Sunday morning. We all know that takes far more time than we are willing to wait for breakfast. Not to mention, who wants to make multiple batches to fit everyones dietary restrictions here (no dairy, no gluten and no soy)? Seriously, I can’t make this without thinking of how my husband and I will want some too as soon as we smell it baking in the oven. So, I developed this recipe for just those occasions that we want the cinnamon roll taste, but without all the waiting! I have made this many times for gluten and dairy lovers…they can’t tell it’s gluten and dairy (casein) free.
Gluten Free Cinnamon Bun Bread
Topping
  • 2 TBSP Smart Balance Light, room temperature
  • 1/3 cup dark brown sugar
  • 1 tsp ground cinnamon
  • Icing
  • 1-1/4 cups powdered sugar
  • 1-2 TBSP water
  1. Lightly grease an 8 x 8-inch square baking pan.
  2. In a large bowl, combine the flours, baking powder, sugar and salt. Dissolve the yeast in the warmed almond milk, then stir the milk mixture, applesauce, vanilla stevia extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
  3. While the dough rests, mix together melted butter, brown sugar and cinnamon in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula.
  4. Place pan into a cold oven, then set the oven temperature to 350F.
  5. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes.
  6. Combing the powdered sugar and water. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave.
Sarena is The Non-Dairy Queen. She writes about her family’s adventures in eating healthy with multiple food allergies and intolerances.

 

 

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Red rice makes this dish really pop. You can purchase gulten free red rice (aka Wehani) from Lundberg Family Farms.

Martha Rose Shulman: Coconut Rice Pudding

by Guest in Featured Articles, Gluten Free, Recipes

Red rice makes this dish really pop. You can purchase gluten free red rice (aka Wehani) from Lundberg Family Farms.

This makes a great dessert, snack, or even breakfast. Play around with different types of rice. It’s particularly beautiful if you use a red or black rice.

  • 1 cup either sprouted brown rice, black japonica rice, red rice or jasmine rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2-1/2 cups coconut milk
  • 1 teaspoon gluten free vanilla extract
  • 1/2 cup raw brown sugar

1. Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, or until all of the water is absorbed. Jasmine rice will only take 15 to 20 minutes.

2. Add the coconut milk, vanilla, and sugar to the rice and stir together. Bring to a boil, stirring, reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes, until creamy.

3. Scrape into a bowl or into individual serving dishes and allow to cool if desired. If serving chilled, cover and chill for at least 2 hours before serving. The rice pudding can be reheated in the microwave or on top of the stove.

Yield: Serves 4 to 6

Advance preparation: This will keep for a couple of days in the refrigerator but it will stiffen up as the rice absorbs more liquid. Add more coconut milk if desired.

Martha Rose Shulman writes a daily recipe feature on nytimes.com entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at www.ZesterDaily.com, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at martha-rose-shulman.com.

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Chef Froggie: GFCF Chocolate Chip Thing In A Mug

by Guest in Featured Articles, Gluten Free, Recipes

Finding recipes that are easy to make and that can bake in less than 2 minutes and require only 5 minutes of prep time are hard to find in normal life. When you add kids and a gluten and dairy free diet, good luck in finding a quick, easy and tasty desert.

When Bob’s Red Mill first asked for people who wanted to guest post a kid-friendly GFCF (gluten free casein free) recipe, I right away said “yes”. I anyway have to eat GFCF, so that part wouldn’t be too much of a challenge. Making it kid-friendly and easy to make would be the challenge. I filed it away in the back corner of my mind for a week, then, all of a sudden, I was inspired. All it took was a gluten-free brownie-in-the-microwave mix I happened to have, and memories of a chocolate cake mix for the microwave my best friend gave me over 7 years ago. I told my little sister, and we both were bouncing with excitement as we took out a bunch of gluten free flours to experiment with. The next 3 weeks were spent testing, tasting, talking about the texture, the taste, the look, and how we should change it. Finally, we came up with the final version, and had some friends (who are not GFCF) taste it, and they gave ups several thumbs up and huge smiles. So, Chef Froggie and Chef Flower (from Froggie’s Gluten Free Culinary School) are excited to share with you a variation on chocolate cake-in-a-mug: “GFCF Chocolate Chip Thing In A Mug” And, best of all, it not only happens to be GFCF, but we reduced the sugar some, it also is egg-free, and corn-free, nut-free and can easily be made soy-free too. And did I say it’s easy to make? So come on, get out your flours and a mug and join the fun!

What you’ll need:

  • 1 microwave safe large mug (or oven safe if you don’t have a microwave)
  • 1 Tbsp of melted dairy-free butter (I used Earth Balance)
  • 4 Tbsp of vanilla soy milk (you can use another kind if you want, but the vanilla adds a bit of extra flavor)
  • 2 Tbsp of potato starch (NOT flour)
  • 3 Tbsp of sweet white rice flour
  • 3 Tbsp “Sweet” white sorghum flour
  • 2 Tbsp confectioner’s sugar (make sure it is gluten free. Some you can find are corn-free too)
  • 1 Tbsp GFCF chocolate chips (I use Enjoy Life Foods mini chocolate chips)
  • ¼ tsp gluten-free baking powder

How to make it:

Combine all the ingredients right into the mug you will serve it in. Mix very well with a spoon making sure you get the flour mixed out of the edges at the bottom. Microwave on high for about 1 ½ minutes. LET COOL a bit before indulging. Please don’t burn your tongue!

If you do not have a microwave, mix all the ingredients in an oven-safe dish comparable in size to a large mug. Bake in an oven, pre-heated to 400* F for 20 minutes. LET COOL slightly before eating it… and parents make sure you help your kids with this part.

It is very tasty on it’s own (we like it best hot), but you can also add non-dairy ice cream on top, or even try other toppings. I can tell you it’s highly tempting to make this because it only takes a few minutes to make it, and it makes a smaller amount than a full cake does. And did I say it tastes really good? Enjoy!

~Chef Froggie

More from Chef Froggie can be found at Gluten Free Froggie in the Kitchen.

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The Recipe Renovator: Easter Bunny Cake (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

This bunny makes a charming centerpiece for Easter or a spring party.

This coconut-vanilla bunny cake will delight kids, and it’s very easy to make as a family project. Using gluten-free vanilla cake mix helps you focus on the fun of carving and decorating it with your kids.

When I was little, my mom used to make this bunny cake, which seemed absolutely magical to me. Using Bob’s Red Mill GF vanilla cake mix and their delicious coconut made it come together quickly.

Here’s what you’ll need for the project:

  • 1 package GF Vanilla Cake Mix (or use the Gluten-free Goddess’ coconut cake recipe)
  • 1- 8″ or 9″ round Cake Pan
  • Coconut Oil
  • Filtered Water
  • 3 Eggs or Egg substitute
  • 2 t. Coconut Flavoring (gluten-free, alcohol-free)
  • Shredded Unsweetened Coconut
  • Flaked Unsweetened Coconut
  • Green Food Coloring*
  • Vanilla Frosting (recipe below)
  • 9-10 Toothpicks with pointy ends
  • Pink and Purple small Jelly Beans (see list of GF Easter candy here)
  • White Card Stock
  • Pink Paper or Crayons

The day before:
Make the frosting
Bake the cake
Color the “grass”

Mix and bake the cake according to package directions, adding 2 t. coconut flavoring to the batter. For Bob’s Red Mill mix, I greased the pan with coconut oil and lined the bottom with parchment paper. I used 3 T. flax meal plus 9 T. filtered water as the egg substitute, and coconut oil in the batter. It is important to smooth the top with a spatula before putting it in the oven. Bake for the time recommended, then cool completely on a wire rack.

Easter Bunny Cake diagram

Illustration courtesy of Divine Dinner Party. Used with permission.

This illustration explains how to cut and assemble the cake. Use frosting to stick the two halves together, then put toothpicks through both layers in several places to hold it together. Use a serrated knife to cut the wedge for the head. I ended up carving the shapes a little bit more, to round off the head and body.

At this point, move the cake to your serving platter. I put four pieces of waxed paper under the edges of the cake, to catch excess frosting and coconut while I worked.

Frost the body with frosting, covering the seams thickly. Use toothpicks to hold the tail in place. Use a spoon and your fingers to pat the shredded coconut onto the frosting. (If you don’t want to buy a package of each type, you can put some of the flaked coconut in the blender and pulse it on low to shred it for the fur.) When you have completely covered the bunny, carefully remove the waxed paper and the excess frosting and coconut.

Cut out the ears by folding white card stock or heavy paper in half. These ears are 2-1/8″ long and 1-1/8″ wide. If you have pink paper, cut a smaller piece in the same shape. Or, kids can color in the center with a pink crayon or pencil.

With a sharp knife, cut one purple jelly bean and one pink jelly bean in half. Using scissors, cut 3 toothpicks in half. Create the face with the jelly beans, add the toothpick whiskers, place the ears last.

Make the grass by putting flake coconut in a large plastic container with a lid or a large ziploc bag. Add food coloring and shake until it is the color you want. Use a spoon to place the grass around the bunny. Decorate with candy eggs, jelly beans, or other goodies.

Vanilla frosting
From the BabyCakes cookbook

  • 1-1/2 C. unsweetened soy milk
  • 3/4 C. dry soy milk powder
  • 1-2 T. coconut flour
  • 1/4 C. agave syrup
  • 1 T. vanilla extract (alcohol-free)
  • 1-1/2 C. coconut oil
  • 2 T. fresh lemon juice

Combine the first five ingredients in a blender. Blend on high for 2 minutes. With the blender running, add the lemon juice and the coconut oil, alternating between them until everything is fully incorporated.

Pour the mixture into an airtight container and refrigerate six hours until set.

To use this as a sauce, let it sit at room temperature. This can stand in for whipping topping, frosting, and even sweet butter. You will likely have to warm the coconut oil in the microwave to get it to liquid state, which is why you need to refrigerate it to set it. Pull it out about an hour or so before using so it’s at a nice spreading consistency. I find that I need to use 2 T. of coconut flour to get the right consistency.

Notes: Most GF cake mixes do contain sugar, so you’ll need to make your own batter from scratch if you’re watching your sugar intake. If you are avoiding soy, you can substitute rice milk and rice milk powder in the frosting.

*Food coloring is optional for the green grass and can be left out entirely if you prefer.

Many thanks to Bob’s Red Mill for providing the cake mix and coconut for me to create this recipe, and Divine Dinner Party for providing the perfect illustration.

 

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A Girl • A Market • A Meal: GFCF Light and Fluffy Crepes

by Guest in Featured Articles, Gluten Free, Recipes

In our house we are blessedly free of food allergies or restrictions—but that wasn’t always the case. My daughter was born two months early, and when we finally brought her home from the hospital at a mere 4 pounds, she often spent hours screaming fitfully, her tiny fists balled up beside her scrunched up face. She seemed to be in such anguish, and I felt totally helpless as there seemed to be no consoling her. Because she was breastfed exclusively, I decided to try an elimination diet to see if that resolved any of the issues. Bingo! The poor little thing couldn’t tolerate dairy—not milk, yogurt, cheese or any bit of casein hidden in a sandwich loaf could I eat for the better part of a year.

The adjustment to my cooking was challenging at first, but even nine years ago there were plenty of milk substitutes in the markets (mainly health food stores) that enabled me to modify all of my favorite recipes. Though I probably missed cheese the most, I was perfectly satisfied on my new diet, and hugely gratified that the small changes I had made helped my daughter feel so much better.

Because of my experience (however brief), I have the greatest empathy for our friends and family who have dietary restrictions due to allergies or intolerance and I love being able to provide meals that everyone is able to eat, regardless of their situation. For kids on restricted diets, it is especially difficult to watch their friends eating all the goodies, and to have to bring a separate snack bag full of “safe” foods. But with such convenient products that are now widely available, it’s easy to make treats that my kids and all of their friends can enjoy together.

Light and fluffy crepes are always a favorite with my family, especially when served with a warm berry compote. It’s Spring, so strawberry and rhubarb seemed like the perfect thing to top these easy-to-make, gluten-free and casein-free treats that are equally suited to breakfast or dessert. Though there is a slight learning curve to crepe making, once you get the hang of it, you’ll see that it really isn’t any more challenging than making your favorite pancake recipe. The most important thing is to make sure your non-stick pan is hot enough and that the (vegan) butter sizzles (but not smokes) when dropped into it.

GFCF Light and Fluffy Crepes

Not only are these crepes easy to prepare, but you can make them ahead, as well. Simply place a sheet of wax paper between each unfilled crepe and place in a zip-top bag. Crepes can then be refrigerated for up to 3 days (or wrap the layered crepes tightly in foil, then a zip-top bag and freeze for up to 3 months). To use frozen crepes, thaw overnight in the refrigerator. Reheat cold crepes in the oven at 350 degrees for 10 minutes or until they are heated through.

Prep time: 5 minutes

Total time: 20 minutes

Yield: 8-10 crepes

Ingredients:

  • 2 eggs
  • 1 1/4 almond milk (or your favorite non-dairy milk)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup Bob’s Red Mill Gluten Free, Dairy Free AP Baking Flour
  • Dash of salt
  • 1 tablespoons vegan butter, melted
  • More vegan butter for greasing the pan

Preparation:

  1. Beat eggs in a bowl, then add almond milk, sugar and extracts and whisk to combine.
  2. Gradually whisk in the baking flour and whisk until smooth.  Add the salt and butter and whisk until fully incorporated. The mixture will be about the consistency of heavy cream.
  3. Heat an 8-inch non-stick skillet over medium heat. Rub the end of the stick of vegan butter around the bottom and sides of the pan just to coat.
  4. When the butter is sizzling (but not smoking or browning) drizzle in a scant quarter cup of batter. Swirl the pan so the bottom is evenly coated.
  5. 5. Cook the crepe for about 1-2 minutes, until the bottom is just beginning to brown and the top of the crepe has solidified. Carefully insert a rubber spatula under one side of the crepe and slide it to the middle. The crepe should lift from the pan and be easy to flip over. The trick is waiting until the crepe is cooked enough on the bottom side. When it is golden brown underneath, it will release itself from the pan and be easier to flip over.
  6. 6. Cook the crepe for about 40 seconds on the second side, then remove from the pan and place on a plate, lined with a paper towel.
  7. 7. Repeat the process, first buttering the pan between each crepe, to use the rest of the batter. Layer the crepes with waxed paper, so they don’t stick to one another. Crepes can be kept warm in a 250 degree oven, or refrigerated for later use. Reheat crepes in a 350 degree oven for about 10 minutes, if they have been refrigerated.
  8. 8. Serve crepes warm, sprinkled with a bit of powdered sugar or topped with strawberry and rhubarb compote (below).

Strawberry and Rhubarb Compote

This sweet-tart compote tastes great on these crepes, but also try it over your favorite non-dairy ice cream, or GFCF pancakes.

Prep time: 5 minutes

Total time: 12 minutes, plus cooling time

Yield: about 2 cups

Ingredients:

  • 2 cups of rhubarb, sliced into 1/2 inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 pound of strawberries, hulled and quartered
  • 1 tablespoon of chopped fresh mint leaves

Preparation:

  1. Place rhubarb and sugar in a medium size pot over medium heat. Bring to a simmer, reduce heat and continue to simmer for about 7 minutes, until the rhubarb is tender.
  2. Gently stir in the strawberry quarters and pour into a bowl to cool the mixture slightly.  Stir in the mint leaves, and drizzle over warm crepes (or refrigerate for later use).

Alison Needham is a free-lance recipe developer, food photographer, and blogger. As glamorous as all that sounds, she can usually be found in her jammies at lunch time with flour in her hair, and she readily admits that her favorite title is simply, Mom.  Find more of her fresh and seasonal recipes at her blog, A Girl, A Market, A Meal.

 

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GFCinnamonBuns

Gluten Free on a Shoestring: Quick(er) Cinnamon Buns

by Guest in Featured Articles, Gluten Free, Recipes

Not only are these gluten-free and casein-free, they’re good for you!

Really?

Nah, not really. But they are gluten-free and casein-free.

When Bob’s Red Mill decided to commemorate Autism Awareness Month with guest bloggers bliggity-blogging about gluten-free casein-free recipes, I knew I could do it. I can do it! {positive self-talk}

In my new cookbook, Gluten-free on a Shoestring, I talk about how gluten-free should be enjoyable and affordable. Second-class citizens no more.  And all but a few of the 125 recipes in the book (where indicated in the specific recipes) can be made with nondairy substitutes. That’s important to me, because I feel a really strong connection, and debt of gratitude to the autism community. For good reason.

When my family first started kickin’ it gluten-free (about 6 years ago, after my now 7-year-old son was diagnosed with celiac disease), we were casein-free, too. When we went gluten-free, my son Jonathan’s his whole system was so off kilter, he could not tolerate casein. So we did gluten-free casein-free (GFCF). To be honest, back then many of the best resources were GFCF anyway. The autism community was a real boon to my family and me.

So, to say ‘thank you,’ I give you GFCF cinnamon buns.

There’s a recipe for overnight Cinnamon Rolls in my book, but you have to be pretty darn determined to make those. They’re worth it, but they’re somewhat aspirational.

This recipe is an abbreviated version, made in muffin cups which helps support the dough, allowing for an easier rise and letting us rush the process a bit by adding more yeast. And they’re buns.

How do you like my buns?

MAKES 12 REGULAR SIZE OR 6 ENORMOUS BUNS

Dough Ingredients

  • 3 cups all-purpose gluten-free flour
  • 2 ¼ teaspoons xanthan gum (omit if using flour that contains xanthan gum already)
  • ¼ teaspoon kosher salt
  • 1/3 cup sugar
  • 4 teaspoons active dry yeast
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons vegetable shortening (I used a non-hydrogenated variety)
  • 1 teaspoon vanilla extract
  • 2 extra-large eggs
  • 1 ½ cups nondairy milk (I used unsweetened almond milk)

Filling Ingredients

  • 2 tablespoons grapeseed oil
  • 2/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Icing Ingredients

  • ¾ cup confectioner’s sugar
  • 2 to 4 tablespoons nondairy milk

Dough-making directions

1. Combine flour, xanthan gum, salt, sugar, yeast, cream of tartar and cinnamon in the bowl of your stand mixer fitted with the paddle attachment (no stand mixer? a large bowl will do). These are the dry ingredients.

2. Grease the wells of either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin, and set the pan aside.

3. Add the shortening, vanilla and eggs to the dry ingredients one at a time, mixing well after each addition.

4. With the mixer on low speed, add the milk in a steady stream. The mixture should come together as dough. Once the dry ingredients have combined well with the wet ingredients, turn the mixer on at least medium speed and mix for about 5 minutes to activate the xanthan gum. The dough should be very thick and smooth, and even a bit sticky to the touch. In the end, it’s easier to work with dough that is tacky at first. Trust me. Go with it.

5. Turn the dough out onto a lightly floured surface and allow it to rest for a moment while we prepare the filling.

Filling directions
Place all of the ingredients together in a small bowl, and mix to combine well. The mixture will be grainy. Keep this mixture handy as you shape the dough.

Dough-shaping & assembling directions

1. These directions assume you are making 6 buns. If you are, in fact, making 12 buns, just modify the directions accordingly.

2. Divide the dough into 6 even pieces. For each piece of dough, roll it back and forth on the lightly floured surface into a cylinder about 6-inches long. Flatten the cylinder with your hands into a rectangle 6-inches long and 1 ½-inches wide. As you work, sprinkle the dough lightly with flour in sticky spots. Repeat with the remaining pieces of dough. Stack them horizontally, like the stripes on the American flag.

3. Scatter the filling evenly among the dough, gently pressing the filling into the dough so it doesn’t come off as you roll the dough into buns.

4. Next, roll each piece of dough as tightly as possible into a bun, from one short side of the rectangle to the other.

5. Place each bun into a well of the muffin tin, and place the tin in a warm, moist, draft free location to rise for about 30 minutes. Don’t worry about its doubling in size. These are quick(er) buns.

Baking directions

1. Preheat your oven to 350 degrees. Place the muffin tin in the center of the preheated oven, and bake for about 30 minutes, or until the edges of the buns are lightly brown and the center is solid to the touch. If you bake too long, the bottom will begin to burn. You have to judge the bottom by what you see on the sides.

2. Allow the buns to cool completely before icing them. If you ice them when they’re still warm, the icing will melt and disappear right into the bun. And it’s just plain prettier when they look iced.

Icing directions
1. Combine the sugar and milk and mix well. If you like thicker icing, use less milk. And vice versa.

2. Once the buns are cool, pour or spread the icing atop those beautiful buns.

3. Eat them all yourself. In a closet. In the dark. In the middle of the night. Quietly.

Warm regards, and warm cinnamon buns,

Nicole

Nicole Hunn

Gluten-free on a Shoestring, 125 Recipes For Eating Well on the Cheap

www.glutenfreeonashoestring.com

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