To a couple cups of left over mashed potatoes, I added an egg and then patted into small patties. Sprinkle dry ranch seasoning on each side. Brown in skillet. Add shredded cheese and a bite of precooked bacon and cover until cheese is melted.
My first gluten-free baking success
When I was first diagnosed with celiac (in 2000) I didn't know there were replacements for foods I was used to eating. I will never forget baking these cookies, the first home-baked treats I made for my family that tasted just like we were used to. Better, actually! Thank you Carol Fenster! Here is the recipe I found through one of the online support groups I had joined to understand my new diet, (back in 2000). I do not know which one of her many cookbooks this recipe came from. It is posted with permission from Carol Fenster.
Carol Fenster's Chocolate Chip Cookies
1/4 cup butter
3/4 cup brown sugar
1/3 cup granulated sugar
2 teaspoons gluten-free vanilla extract
1 extra large egg
3/4 cup white or brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon baking soda
1 teaspoon xantham gum (a touch less for flatter cookies)
1/4 teaspoon salt
1 1/2 cups gluten-free chocolate chips
In large mixing bowl, use electric mixer to beat butter (or margarine), sugars, and vanilla extract together until smooth. Beat in egg. In separate bowl, whisk together flours, soda, xantham gum, and salt. Beat into egg mixture on low speed until incorporated. Dough will be somewhat stiff.
Stir in chocolate chips. Drop by tablespoons on greased cookie sheet.
Bake for 10-12 minutes or until cookies are lightly puffed and slightly browned. Cool on rack. Store in airtight container. Makes 24.
I double (and sometimes triple) this recipe because 1/2 of them disappear before they cool if anyone is home. Enjoy!
Perfect Cookies Every Time!
So....... I cleaned and cut up a big assortment to make cooking quick and easy this week.
* I started with the kale to give it time to cook the longest and soften up.
No need for rice or noodles or even meat. Super yummy all by itself!!
Tomorrow I'll throw a few handfuls of those fresh veggies still in the fridge into the food processor and make some spring rolls.
Jenny (from the UK) shared with me that she fought year after year to find out why her daughter, Holly, was sick. Doctor visit after doctor visit. One trip after another to the hospital. Missed school – lots! Seven years. SEVEN YEARS! – and she was only eight when finally diagnosed. Being sick was her life. Parent requests to have her tested for food intolerances and anemia were rejected – over and over again. They were told her problem was constipation and she would grow out of it. Constipation!?! She would go four to six weeks at a time without a bowel movement. The hospital had her on so many laxatives and stool softeners that she was on three times an adult dosage. Constipation!?!
When mom requested celiac testing after learning that a relative had it – her request was rejected. Why?!! Seriously. Why??!!! I guess diagnosing her with a behavior disorder, suggesting that she was withholding on purpose and required a psychologist made more sense. ugh! But repeated requests continued to be rejected. Holly had gotten so sick that mom was afraid she was going to lose her. She was so malnourished (despite eating) and extremely anemic. Her body became so full of poop that she could take nothing else in and vomited when she ate.
Finally, a hospital visit - and mom refusing to leave until testing was done. One test. A simple test. A life changed. A few weeks later, with her daughter now gluten free, Jenny finally got the chance to ‘meet’ her daughter for the first time. Holly, a once very withdrawn, shy little girl who found it difficult to socialize and make friends became healthy. The removal of a protein found in wheat, rye and barley and she is now a “cheeky, back chatting, moody, out-going nine, nearly ten year old,” according to mom. Being diagnosed – finally – “was a life changing event”.
WONDEFUL that mom now has an answer for her daughter - and by keeping her gluten free she is now healthy and happy and everything she should.
Of course regaining health is one thing – THE BIGGEST thing – but getting others to understand, well….. that’s sometimes another. Unfortunately, school became the next hurdle. After being accidentally given something at school with gluten, mom’s complaint received this response, "well Mrs., we shall give her nothing at all and that way no mistakes will be made." ?? Sure - 'punish' her for having a food intolerance - that's the way to treat our kids. This is disturbing and very very sad. Although, to be completely safe - especially with this attitude, they shouldn't give her anything on their own. But work with mom. Let her know ahead when something special will be offered. Give her a chance to supply appropriate replacements for what the other children are offered.
Awareness of this disease and the ‘simple’ cure still has a ways to go. (No, celiac is not actually cured---but a gluten free diet can sure feel like a person is cured from illness.)
No child should suffer for that many years when a ‘simple’ test can possibly provide life altering answers.
(I did all my own cooking. We had an evening wedding followed immediately by the reception in a local hall. It was a second marriage for both of us - Not formal, by any means. We weren't sure what we were doing for food (finger foods or full meal) until a couple weeks before the wedding when I got the bug to start cooking - and with a 7:00 wedding, it could certainly have gone either way.
People ate lots - but we still had a LOT left over. I never cooked for 100 people before and really wasn't sure how many would be there. It could have been fancier - but .... this is what we had:
Items in RED were just purchased and heated / Items in BLUE have recipes below.
Chicken Wings (15 bags bought from Sams Club and slow heated in large roasters)
Ham (30 lbs from local grocery store - requested thinly sliced from butcher at store. Heated in larger roaster )
Texas Potato Casserole (8 - 3 lb containers, made ahead, frozen and reheated)
Green Beans (large cans purchased from Sam's club)
Salad / salad dressing (several bags of premade salad purchased from Sam's Club)
Mini French Bread rolls (Made about 300 ahead and froze, reheating in oven at the hall)
Veggie Tray (carrots, broccoli - purchased baby carrots and precut broccoli from Sam's)
Mini Brownie Bits (made over 275 ahead and froze)
Mini Cheese Cakes (made over 250 ahead and froze)
Texas Potato Casserole
*2 lbs Frozen Hash Browns, (the southern style cubes), not shredded.
*Bacon cooked, crumbled to taste
*½ cup mayonnaise
*½ cup sour cream
*½ tsp salt
*2 cups shredded cheese (I use colby jack)
*1 small onion, chopped
*1 can GF chicken broth
Combine all ingredients except potatoes and mix. Add potatoes and stir. Pour into greased 9x13 pan. Cook for 1 hour at 350°F.
Cool, cover and freeze.
(I like to put the chicken broth in a blender with the onion and blend - so much quicker than chopping onions)
In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water.. Mix until just blended. Mixture will be somewhat thick. Add approximately 1 tablespoon to each cup.
Bake approximately 15 minutes (give or take.)
(My friends dusted them with powdered sugar and added strawberries to the platter for a beautiful effect :)
I think this is the recipe I used (?)
2 (8-ounce) packages gf cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
*Cookies and butter for crust
1 (21-ounce) can gf cherry pie filling or other pie filling
Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan.
*Cookie crust - Sorry, I don't have exact recipe. I used Kinnikinnick K-toos (chocolate and vanilla for variety.) Blend in food processor and add melted butter a tablespoon at a time until you can press it together - It doesn't take much. I did not add extra sugar.
Press small amount into each cupcake paper lined cup.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. (I added mini choc. chips to about1/2 of them - some with vanilla crust, some with chocolate.)
Spoon cream cheese mixture over crusts. Bake for 20 minutes. Allow to cool completely. Friends of mine heated and assembled food while I was busy getting married. They added a cherry to the tops of 1/2 the cheesecakes, assembling them on the platters. Gotta say - They did a FABULOUS job - and I couldn't have done it without them!
Revised from her recipe:
3/4 cup white rice flour
2/3 cup corn starch
2/3 cup tapioca flour
2 teaspoons potato flour (I omit this)
2 1/2 tsp xanthan gum
2 tsp Egg Replacer
1 tsp salt
2 tsp unflavored gelatin
1/3 cup dry powder milk (or nondairy substitute)
1 T. sugar
1 1/4 cups warm water
1 T. dry yeast granules
1 tsps dough enhancer (I use apple cider vinegar)
2 egg whites
1 1/2 T vegetable oil (I use olive oil)
(I mulitiply this recipe by 5 or 6 in a large plastic container and shake and mix well. To make a bat ch I then measure 3 cups flour mix to the wet ingredients (using 2 T oil instead of 1 1/2 T.)
Add all dry ingredients from first column above to bowl of heavy duty mixer (such as Kitchen-Aid)
Add sugar to water and then stir in yeast. Set aside to let foam.
To the dry ingredients, add dough enhancer (vinegar), egg whites, and oil. When the foam on the yeast is about 1/2 inch, pour into the dry mix. Beat on high for 3 minutes.
(My adjustment): From here I added 1 tsp to each mini muffin cup, covered and let for about 45 minutes (when dough almost doubles in size).
I preheat the oven to 400 degrees after the dough has been rising for about 30 minutes. Bake for about 10-12 minutes and then turn the oven down to 350 and bake for another 10-15 minutes, when golden brown on top and has a hollow sound when gently tapped on top.
(I can't remember how many a batch makes - about 4 dozen??
Cool completely and freeze in ziploc bags. Thaw and pop in the oven for a few minutes before serving.
Ingredients: 1-3/4 c. GF flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour).
1/2 t. xanthan gum
2 c. sugar
3/4 c. unsweetened cocoa powder
1-1/2 t. baking soda
1-1/2 t. baking powder
1 t. salt
1 c. milk (optional: add 1 t. vinegar to sour)
1/2 c. oil
2 t. vanilla
1 c. boiling water
Directions: Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35-40 minutes.
Put about 1/2 cup (or so - I don't measure) Crisco in mixing bowl. Add about 4 cups powdered sugar and 1 tsp vanilla. Blend with electric mixer, adding a couple T. water at a time until creamy. I made 3 or 4 of t his recipe in order to frost both cakes.
Pictures of the white cake on Facebook - click here. O.K.... gotta make one tomorrow. Doesn't this look SO GOOD!?!!
I wanted to use my favorite white cake recipe that I found a few years ago (don't know where it came from) - but it just wasn't cooperating. I ended up just using a box mix - which was fine.
Here's the White Cake recipe I like a whole lot more though:(very moist and tender)
4 eggs, separated
1 1/2 cups sugar plus ½ cup sugar
1/2 cup butter
2 cups rice flour mix (I use Bette Hagman’s 2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour, but I’m sure any good blend would work fine)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon xanthan gum
3/4 cup milk
2 teaspoons pure vanilla extract
Preheat oven to 375ºF. Line bottom of two 8-inch round cake pans cake pans with wax paper or parchment paper. Very lightly grease and flour sides of pan with baking spray and approximately 1/2-teaspoon rice flour.
Beat egg whites until foamy in a large clean mixing bowl. Gradually add 1/2-cup sugar and beat at high speed until stiff peaks form. Set aside.
Beat butter and sugar in another large bowl of electric mixer until light and fluffy. Add egg yolks one at a time, blending each one in before adding the next. Add flour, salt, baking powder, xanthan gum, milk and vanilla (and almond extract if using); beat at medium speed for 1 minute. Fold in 1/3 of beaten egg whites to lighten batter. Gently fold in remaining egg whites until no stripes remain.
Pour batter into prepared pans. Place in center of oven and bake for about 28 minutes (for 8" rounds) until a toothpick inserted into center comes back clean (about 24 minutes for 9" rounds).
Cool on rack for 7 minutes. Using a small knife, cut around pan sides to loosen layers. Invert layers onto rack. Peel off parchment paper and cool completely before icing. To slice each layer in half (in order to make four layers if you wish) chill layers until very cold.
Recipe can be cut in half to make only one layer.
~~For a 9" x 13" size, lower oven temperature to 350°, and cook for about 30 minutes.
Boil one bag of your favorite gluten free noodles. I used 1/3 for a pasta casserole and 2/3 for a pasta salad.
*Disclaimer - (I'm not chef, or a baker - just an everyday person who cooks for my family using 'this and that' measurements. So mine are not recipes you'll find in a cook book - just what I find success with.)
I was going to make something somewhere between an apple pie and apple crisp - but went straight up apple pie.
I don't do well with pastry crusts - but it didn't turn out too badly...
I used Bette Hagman's Vinegar Pastry crust recipe. Rolling it out between 2 pieces of plastic wrap is the trick - although I still have issues with connecting top and bottom crusts. lol - not the most beautiful.
Once bottom crust is securely in place, I added 4 cups sliced apples, then sprinkled on about 2 heaping T. gluten free flour (I use a rice, pot. starch, tapioca blend). 2 T sugar and 2 T butter, chopped - and a tsp cinnamon. Add top crust - smoosh together around the edges (see, told you I'm not a chef), using cold water to seal and bake at 375 for about an hour (or more) - til golden brown.
Next time I'll probably add another T sugar and mix the sugar, cinnamon flour and butter in with apples before dumping into shell. Also - I like mine cold - so I know it will taste even better later tonight.
It also caved a bit when I cut into it, cracking the crust, as you can see. :(
But, its still pretty yummy!
The comfort of being able to eat everything was always SO appreciated by us all - something most of us could not do with our own family holiday celebrations - at least not to that extent. It is not always easy for many of us to communicate the strict needs to those closest to us - or to have family willing to go out of their way - or for us to accept others going out of their way - or.....
But oh how nice it would be for others to understand and to realize the importance of their understanding and of how small changes can make these meals enjoyable for even those of us with food allergies and intolerances.
It was for this reason that I wrote 'Adam'. Its hard to explain our diet to family and friends (for many of us). And most aren't going to explore the internet or read a pamphlet, or . . . (although there are some amazingly great and supportive friends and families out there, for sure.)
I wrote 'Adam' to reach far more people than I could reach with the support group - To help gluten free kids (and adults) by helping the important people in their lives understand gluten free, just by reading a simple 'children's book'. The story follows Adam through classroom events: birthday celebrations, Halloween party / pizza party, Thanksgiving celebration; events he faces with a smile (for the most part). But it also shows how being left out can bring him down; how smelling foods he cannot eat is not always so easy - creating empathy (hopefully) in the reader. It helps the reader understand cross contamination and the fact that small changes can have a big impact on the person with food intolerances.
The holidays are coming up. I hope Adam is able to help you help your family and friends understand gluten free.
Helping Others Understand
A Child's Life Changed
Before And After Pictures
Gf Wedding Recipes
Gluten Free A Life Changed
Gluten Free Recipes
The Emotional Side Of Dietary Differences
The Syrup Maze
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This does not affect your price, it only means that I am minimally compensated when you purchase through the links provided.