Gluten-Free Planning

Meal Plans
Even a rough idea of what types of meals you plan to make, will help ensure you have basic ingredients on hand.  Approximately how many days are you planning ahead?  When I'm feeling especially organized, I try to make a list or jot down on a calendar ideas for a 2-week time frame.  That's when I'll go shopping for a major re-stock of fresh items and replenish whatever is running low in the cupboards and freezer.  I'll probably grab several items as needed between that 2-week time frame as well.  But if I plan well, I'll save myself money and the hassle of constantly running to the store.

The Pantry
Staple food items to have on hand when living gluten-free include: rice flour (good for not only gf baking, but as breading for chicken, meat, and sautéed veggies), pre-made gf baking mixes (we'll talk later about creating your own gf flour blends), xanthan gum (holds gf baked goods together and is also good to add to homemade dressings), Baking Powder, Extra Virgin/Cold Pressed Olive Oil, eggs/egg replacer, lean meats, poultry, fish, canned beans (good source of protein), nut butters/nut-free butters, fresh, frozen, and canned veggies, fresh, frozen, and canned fruit, sea salt, pepper, and herbs and seasonings (there are gf seasoning blends, ALWAYS read labels!)

The Shopping Trip
If gluten-free is new to you, I would encourage you to allow for extra time during your initial shopping trips to familiarize yourself with the stores you plan to shop at and the gluten-free selections they offer.  You may frequently shop at certain stores, but find yourself walking up and down the aisles in search of specific gf items, as if you've never shopped there before!  And so many more stores have gf items now, you may be surprised at the hidden gems you'll discover!

                                                                                                             JBW

40 Days Gluten-Free!

Fatigue and health issues have once again prompted me to adopt a gluten-free diet. Since I have a sensitivity to gluten, not an actual allergy, I've avoided the commitment to being gluten-free.  With the Lenten season approaching, it seems now is a good time to rededicate myself to this decision.  I remind myself the health benefits will be worth it!  My mind knows this is true.  It's the actual application of the concept that battles against my will!  Therefore, I must plan ahead.  Having gluten-free choices on hand will prevent me from making poor food choices when I get in late from work and activities.  In this way I will make a conscious effort to think before I eat!

To make this more interesting, several family members have also decided to make dietary changes during Lent, including no junk food!  We will also incorporate Vegan choices and hopefully overlap as much as possible.  Stay tuned for updates!  I'll be sharing recipes and ideas to help us stay on track and hopefully inspire you to venture out on your own food journey!

                                                                                                             JBW

So Sweet Icing

Smooth and creamy, this icing takes minutes to make and is great on your favorite cake or cookie!

 

 

3 cups powdered sugar

4 Tab. dairy-free margarine

1 tsp. vanilla

5 Tab. boiling water (more or less)

 

1. In a bowl, mix together the powdered sugar, margarine and vanilla with an electric mixer, until the margarine is well incorporated.

 

 

2. Add your boiling water 1 Tab. at a time to your sugar mixture.  Mix on high until the icing is smooth and reaches the consistency you prefer.  The icing should spread easily with a butter knife.

 

This batch of icing is just enough to cover 1 recipe of our sugar cookies or a single layer cake.

Pumpkin Spice Cake

Moist and spicy, this cake will get you in the mood for Autumn, but it's great any time of year!

 

2 eggs

1/4 Cup olive oil

1 Cup sugar

1 3/4 Cups canned pumpkin

1 tsp. vanilla

1 1/4 Cups white rice flour

1/4 tsp. salt

1/2 Tab. baking powder

2 1/4 tsp. xanthan gum

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. ginger

 

1. Beat eggs for 5 minutes with an electric mixer.  Set aside.

 

2. Also with an electric mixer, blend olive oil and sugar together then add pumpkin and vanilla, mix well.

 

3. Combine all dry ingredients in a separate bowl and add to pumpkin mixture.

 

4. Lastly, fold in the eggs into batter until they are incorporated - do not over mix.

 

5. Pour batter into a greased and floured 8x8 pan and bake for 30 - 40 minutes in oven preheated to 350 degrees.

 

 

When the cake has cooled top it with our "So Sweet Icing" (in the Dairy-Free section) or your favorite cream cheese icing!

Zucchini Parmesan

 

 

 

 

 Ingredients:


1 medium zucchini squash

Tomato sauce, 26 oz

Parmesan or mozzarella cheese*

1 egg

1 Cup or more unseasoned bread crumbs (If you're Gluten-Free you can make you're own crumbs with your favorite GF bread.  White and brown rice flours also work well for coating.)

Several Tbls. olive oil

 

 

 

1. Peel and seed the zucchini if it's large then cut into 1/2-inch thick slices or strips.  (We cut our zucchini in length-wise strips because some of it needed seeded.)

 

 

2. Preheat oven to 350 degrees, also heat olive oil in a pan over medium heat.

 

 

3. Dip zucchini in egg and coat with bread crumbs.

4. Brown zucchini on both sides.

5. Coat the bottom of a high sided baking dish with sauce.

6. Place the zucchini in a single layer over the sauce, place a slice of cheese on each zucchini, top each with a fresh basil leaf.

7. Continue layering, sauce, zucchini, cheese, basil.

8. Cover with a lid or foil and bake for 20-30 minutes.

Serve over your favorite pasta with fresh crusty bread and grated parmesan on top! (If you're Gluten-Free use your favorite rice or quinoa pasta as well as bread!)

 

 

Serves 4

 

 

Zucchini Bread

It's up to personal preference whether or not to peel the zucchini before grating it.  We prefer to peel it to avoid any bitter flavor.

You'll need:

3 eggs
¾ Cup extra virgin, cold pressed olive oil (For a lighter option, you can

use ½ Cup oil without changing the flavor much)

1 ¼ Cups natural cane sugar

2 Cups shredded zucchini, peeled and seeded (You can grate the zucchini with an old fashioned grater or finely shred it in a food processor)

1 tsp. GF vanilla extract

2 Cups white rice flour (Part brown rice flour may be used)

1 tsp. baking soda

½ Tbl. Baking powder

½ tsp. sea salt

2 ¼ tsp. xanthan gum

1 tsp. ground Cinnamon

¼ tsp. ground Allspice

1 Cup GF Chocolate chips OR chopped nuts, optional

Instructions:

1. Preheat oven to 350 degrees.  Line bottom of a 9x5 loaf pan with waxed paper and grease or oil pan.

2. With an electric mixer, whip eggs for at least 5 minutes, set aside.

3. In a large mixing bowl, with electric mixer, blend oil and sugar until well combined.  Add zucchini and vanilla, mix well.

4. In a separate bowl, combine flour, baking soda, baking powder, salt, xanthan gum, cinnamon and allspice.  (I always use a small whisk to make sure dry ingredients are blended together without lumps.)  Add to zucchini mixture.  Mix on medium speed for about 45 seconds, scraping bowl once.

 

5. Then stir in chips or nuts, if adding them.

6. Fold whipped eggs into batter, incorporating thoroughly, without over mixing.

7. Pour batter into pan, smoothing top with spatula.  Batter will be rather thick.

8. Bake for approximately 50-60 minutes.  Start watching it after 40 minutes, as oven temperatures vary.  Allow to cool slightly in pan before removing.

Chocolate Chip Cookies GF

These are the family/crowd pleaser you were looking for!

And yes, they are gluten-free!

Ingredients:

1 cup packed brown sugar
1/3 cup + 2 tbsp sugar
1/2 tsp salt
1/2 cup dairy-free margarine*
1/2 cup butter
1 tbsp vanilla
2 eggs
About 1 bag multicolor chocolate chips, you can use less (if you want to eat them while making the cookies!)
1 3/4 cups sweet white rice flour (we used Bob's Red Mill)
3/4 cup tapioca flour
1/3 cup + 1 tsp corn starch
1 tsp xanthan gum
1 1/2 tsp baking soda


Directions:

Preheat your oven to 350 degrees. 
Combine your sugars, butter, margarine, salt, and vanilla. Beat well.
Next add your eggs and again, beat well.  
Add the chips, reserving about 1/4 cup to stud the tops of the cookies before you bake them (this makes for very pretty, "professional" cookies!)
In a separate bowl, whisk all the dry ingredients together.
Add your dry ingredients in two parts to the creamed, wet mixture. 
Blend just until everything is incorporated, but don't beat it!
Drop by spoon full on an *ungreased baking sheet (I like to use an air bake pan, but use your favorite.)
Bake for approximately 9-10 minutes.
Transfer to a cooling rack and eat before your family finds them!

Enjoy!                                 

*I have also made these cookies with only butter, omitting the margarine.  When I've made them all butter I actually found they work best if you lightly grease the pans before baking.