It's that time of year again!

Sigh - every year in Mid-December I go on a hunt for the perfect white or yellow cake recipe for Andy's birthday cake. 

Every year I search and find recipes with great reviews being very careful to make them exactly as written and not do any substitutions since I want them to turn out - and they don't. 

Every year I try my old recipe from when I used wheat flour and substitute gluten free flours and try and create my own perfect cake recipe - and every year I fail.

Andy doesn't really like chocolate - he'll eat it if I force it on him but not always - and for your birthday you should have the cake you want - so even though I have chocolate cake recipes that are great, I hunt for that yellow or white cake that the birthday boy wants. 

I've tried all of the gluten free cake mixes out there and none of them live up to Andy's expectations (and since it is his birthday - his expectations are all that count).  He pronounces each one too gritty or tastes like corn or some other excuse as to why he won't eat it. 

So every year I give up and either make my tried and true chocolate zucchini cake that he will eat or buy a cake from the gluten free bakery. 

This year is no different.  Andy's birthday is just 3 days away and I have tried 4 different recipes. 

I thought this year would be the year - I did some reading on different types of gluten free flour and learned that the rice flour that I use is probably too gritty and that thai sweet rice flour (also known as glutenous rice flour) has a much finer texture and is best for making cakes.  I though aha - that is it - I've been using the wrong flour - so I sought out an Asian market and found the flour.  But alas, the cake turned out gummy and inedible.  I thought maybe I hadn't baked it long enough - even though I followed the directions to a t and the tester toothpick came out clean.  So I made the same cake a second time and baked it until it looked like it was going to burn - and it still was gummy an inedible. 

Big sigh.

It's getting too late in the game to keep experimenting and it is getting costly to keep throwing out these cakes. 

So this year is not going to be the year that I learn how to make a birthday cake that my young man (how did he get to be 14?) will love. 

I guess I'm off to the gluten free bakery.

GFCF Apple Streusel Bread

Gluten and Casein Free Apple Streusel Bread

Chop up 2 apples, set aside

Combine in a small bowl:
1/3 cup brown sugar
1 teaspoon cinnamon. 

Mix with chopped apples and set aside.

Beat in a medium bowl:
2/3 cup sugar (use more if you want a sweeter bread)
½ cup coconut oil (or use butter or margarine)

Beat in 2 eggs, one at a time.

Stir in 1 ½ teaspoon vanilla

Stir in:
1 ½ cups gluten free flour mix
½ teaspoon xanthan gum (omit if using a flour mix that contains it)
2 teaspoons baking powder

Dough will be stiff

Beat in ½ cup vanilla almond milk (or any milk or milk substitute) until smooth.

Pour half of the batter in a well-greased 9 x 5 loaf pan.

Add half of the apple mixture.

Top with the rest of the batter and then the rest of the apple mixture on top.  Pat top apples down into batter.

Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

GFCF Apple Pie Bars

These are so good.  They are a little labor intensive but they are so worth it.  They are kind of like an apple pie in a pan - so much easier to take to a pot luck than a pie and you can cut yourself a smaller piece if you like. 

Gluten and Casein Free Apple Pie Bars

In a small bowl:
Beat 1 egg yolk (save the white – it will be used later)
Add ½ cup vanilla almond milk and mix well.

In a medium bowl:
Combine:
2 ¾ cup gluten free flour mix
½ teaspoon xanthan gum (omit if using a flour mix that already contains it)
1 teaspoon sea salt
Cut in 1 cup of your preferred butter substitute – I used earth balance spread.

When mixture looks like coarse crumbs, stir in egg/milk mixture and mix until it forms a ball.  
Divide dough in half.  

For filling:
Chop up 6 cups of apples. 
In a small bowl:
Combine 1 cup sugar (you know I prefer raw organic but any sugar will work) with  6 teaspoons minute tapioca, 1 ½ teaspoons cinnamon and ½ teaspoon nutmeg. 
Pour over apples and mix.

easpoon nutmeg. 
Pour over apples and mix.up so the filling sticks up sugar (you know I prefer raw organic but any sugar will
Roll one half out between two layers of plastic wrap (wet the counter before putting down the first piece of plastic wrap so it sticks to the counter and doesn’t move while you are rolling.  Roll out to fit in the bottom of a 9 by 13 inch baking pan. 

Pull top layer of plastic wrap off dough and invert into pan.  Cut and trim so dough perfectly covers the bottom and doesn’t go up the sides.

Pour apple filling over bottom layer of dough.

Roll out the rest of the dough between two pieces of plastic wrap to fit on the top of the apples – it will be slightly larger than the first sheet was.  Pull top layer of plastic wrap off and invert over the top.  Trim to fit perfectly on top.

In another small bowl, combine 2 tablespoons sugar with ½ teaspoon cinnamon. 

Beat reserved egg white with a fork until foamy.  Brush over the top crust (you probably won’t use all of the egg white – just make sure you have covered the entire top crust).th a fork until foamy.  Brush over the top crust (you probably wo'im to fit perf  Sprinkle sugar/cinnamon mixture over top crust.

Bake at 350 degrees for about one hour (check after 45 minutes) or until nicely browned and you see juices bubbling. 

Note – this dough can be hard to handle – rolling it between plastic wrap makes the dough easier to handle and easier to move to the baking dish.   Using dairy substitutes may give you differenn egg/milk mixture and mix until it forms a ball.  If

GFCF Apple Fritters

I

It's apple time!  My tree is full and if you don't have a backyard tree like I do, the orchards are all open.  I made these last night and they were a big hit.  My now teenage son (how did that happen - he was a preschooler when I started this blog) trying to be all funny like a politician takes a bite of one and says "I approve this recipe"! 

Here is my recipe - I hope you enjoy it as much as my family did.

Gluten and Casein Free Apple Fritters

2 large (or 3 medium or 4 small) tart apples, peeled and diced

Combine in a medium bowl:
2 cups gluten free flour mix (I used Bob’s Red Mill)
1 teaspoon xanthan gum (omit if using a flour blend that includes it)
¾ cup raw organic sugar (use white sugar if you must but it won’t be as healthy)
2 ¼ teaspoons baking powder
1 teaspoon sea salt (again use regular salt but it won’t be as healthy)
2 teaspoons ground cinnamon

Combine in a small bowl:
2 large eggs,  beaten
¾ cup vanilla almond milk (or use the milk or milk substitute of your choice)
2 teaspoons vanilla
2 tablespoons coconut oil melted if solid (or use the melted butter substitute of your choice)

Add the wet ingredients to the dry ingredients and mix until just combined – do not over mix!

Gently fold in the apples – you want tons of apples to poke out – if they don’t poke out – add more apples. 

Drop a teaspoon full into hot oil (I use a fryer but you could also heat a couple of inches of oil in a cast iron or heavy duty frying pan).  Turn it over when it browns on one side.   Drain on paper towels – cut the first one open and make sure it cooked all the way through – if you still have batter in the middle, make the rest smaller – if it is cooked through, then you are good to finish the batch with that size. 

I think these are perfect as is – but you can dust with powdered sugar when warm or pour a light glaze over them. 

Squash and Pumpkin Mini Bundt Cakes

Mini Squash and Pineapple Bundt Cakes

1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)
1/2 teaspoon salt
1 cup sugar
1 tsp baking soda
1 cup squash puree
1/2 cup coconut oil (or any shortening or butter or margarine)
2 eggs, beaten
1 small can crushed pineapple, drained
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Heat oven to 350.  Sift together the flour, salt, sugar and baking soda.  In a separate bowl, combine the remaining ingredients.  Pour into bowl with dry ingredients and mix until just combined.  Pour into greased mini bundt pans (or muffin cups).  Bake 20 minutes or until they test done with a toothpick.  Remove from pan.  Cool. 

Icing is optional.  I used a cream cheese icing (made with Tofutti brand fake cream cheese). 

Enjoy!

Ian's Foods

Ian's is a wonderful company that I have blogged about before. I wanted to let you know about a change at Ian's. They have discontinued their Super Fit Kids program. But don't despair if you have a stack of points laying around that you have cut off boxes - you can turn them in for coupons for free products - and at a much better rate than before.

From their website -

Being a healthy kid, adult, or food brand means making changes and new decisions, and there are some exciting changes going on here at Ian’s that we want to share with you.

You may already have noticed on our packages, email newsletters and our Facebook page that we’ve been focusing more on helping kids with food allergies find safe and healthy things to eat. We have a new mission here at Ian’s –to be the leading provider of high-quality, all-natural, allergy-friendly foods that you can trust.

As we focus on allergy-friendly foods, we’re going to be saying goodbye to the I’m A SuperFit Kid program. We still want to thank you for being a loyal customer, so we will continue offering the Free Ian’s Item coupons, redeemable with either 45 SuperFit Kid points, or 15 UPC codes from any packages of Ian’s products.

To redeem your points or UPC codes for free Ian’s item coupons, please send your name, address, and points or UPCs to:

I’m a SuperFit Kid
c/o Ian’s Natural Foods
190 Fountain Street
Framingham, MA 01843

Have fun and stay healthy!

If you haven't checked out their website, you should. They make it so easy to search for products that fit your allergy needs. My freezer is always stocked with their chicken nuggets and fish sticks. When I search on their website for gluten and casein free, 16 products come up. 16 products that I know are safe for my child. Feels really good.

My only complaint - that my local Super Target has stopped carrying their products again. I complained last time and they got them back after a few months. I'm hoping for a similar response from Target again this time.

What is your favorite Ian's food?

GFCF Apple Muffins

I have an apple tree in my back yard that is loaded with apples so I have been experimenting with apple recipes lately. I made these muffins today and I assure you they are the best tasting gluten free apple muffins you will ever make.

You can substitute brown sugar in the topping for the regular sugar and molasses.

Yum, yum, yum. Enjoy!

Kathi’s Out of this World GFCF Apple Muffins

1 ½ cups gluten free flour mix (I used Bob’s Red Mill)
¼ teaspoon xanthan gum
½ cup organic raw sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
½ cup vanilla almond milk
¼ cup coconut oil
1 ½ cups finely chopped apples (about 1 large or 2 small)

Topping:
¼ cup organic raw sugar
1 teaspoon molasses
1 tablespoon gluten free flour
2 tablespoons gfcf margaine (I used Earth Balance sticks)
½ cup gluten free oats (or substitute quinoa or finely chopped nuts)

In a medium bowl, combine the dry ingredients and mix thoroughly.

In a small bowl, beat eggs and then add the almond milk and coconut oil and mix well.

Pour the wet ingredients into the dry ones and stir until just combined (do not over mix).

Gently fold in apples.

Divide mixture up between 12 muffin tins that have been either greased or lined with paper.

Combine topping ingredients until crumbly and sprinkle over muffins.

Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean.

It's a good day for Beef Stew in the Slow Cooker!

GFCF Beef Stew

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
8 medium carrots, peeled and cut into bite size slices
6 medium potatoes, peeled and cut into bite size pieces
1 medium onion, diced
5 tablespoons Minute Tapioca
4 tablespoons wheat free soy sauce
1 teaspoon sea salt
1/2 teaspoon pepper
2 bay leaves
5 cups of water - for more flavor use beef broth, I usually do.

In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.

Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.

Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove bay leaves before serving.

I add in extra root vegetables - whatever I have on hand - it is the only way I can get Andy to eat parsnips! Today I added in 2 parsnips and a few sunchokes.

We love fresh veggies at our house!

We love fresh veggies at our house. I always serve one cooked veggie (tonight is green beans just picked an hour ago) and a plate of fresh raw veggies. I just love this time of year when everything is fresh. The cucumbers and broccoli on the plate were just picked this afternoon. The mini bell peppers and radish are from my CSA and the carrots are organic but from the grocery store.

In the winter my veggie plates are made up of root veggies - carrots, beauty heart radishes, celeriac and whatever else is available without coming from the other side of the globe.

And remember that all veggies are naturally gluten free!

What's for dinner September 13, 2011

Need some GFCF dinner ideas? Me too sometimes.

Tonight we had Pizza made with Udi's pizza crust. They are so convenient to keep in the freezer - just add your favorite toppings and bake.

We also had a plate of fresh veggies from my garden - carrots, cucumbers, radishes and tomatoes.

For dessert I made brownies! Yummy!

What did you have for dinner?

It's been way too long since I've posted!

Hello my GFCF friends.

I am sorry that I haven't posted in so long. I really don't have much new to share - I've really been into eating locally lately - eating from my garden and my CSA - just making meals that are naturally gluten free.

The recipes that I have perfected and shared I continue to use but I haven't come up with any new ones in awhile. If I do, I will be sure to share them with you.

I'm sorry I haven't been around much. My family and I are still GFCF and thriving. I will try and check in more often.

What's on your Thanksgiving Menu?

I have become quite the slacker on blogging lately. I apologize for that.

Tomorrow is Thanksgiving, my favorite holiday of the year!

My menu this year is simple.

Turkey

Stuffing (made with Udi's gluten free bread this year)

Mashed Potatoes (from scratch)

Gravy (from scratch)

Cranberry Orange Relish (one of my favorites - I grew up in cranberry country and it just isn't Thanksgiving without cranberries!)

Brussells Sprouts (from my garden)

Veggie Tray

Cranberry Fluff (My son Andy's all time favorite)

Raspberry Pie (My husband Dan's favorite - made with frozen raspberries from my garden)

For those of you who aren't familar with Cranberry Fluff, it is so easy to make. Just mix together one can of drained crushed pineapple (the bigger can, not the flat one), one tub of Tru Whip , one package of mini marshmallows (one of the very few times I allow corn syrup in this household is to make this once a year), and cranberry orange relish. Chill well before serving.

What is on your menu this year? Please leave me a comment and let me know what you are eating.

Happy Thanksgiving Everyone!

$10 off - no min. order at allergysuperstore.com

My friend Sharon alerted me to this deal. I just ordered 2 boxes of Panda Puffs and only paid shipping ($3.99). Great deal.

Go here to start saving.

AllergySuperStore.com is part of drugstore.com.

Just click on the gluten free tab to see what gluten free foods are available. Not a lot to choose from, but $10 off no min. purchase is a really good deal.

Coupon for Udi's bread available!

If you love Udi's bread like I do, you will be excited to know that they have a printable coupon on their website for $1 off any product! This is a bricks coupon so you will only be allowed to print 2 per computer - but every little bit helps.

Prints are usually limited so hurry and print your coupons now before they run out of prints.

If you are new to printing coupons, do not copy them - they each have a unique number on them and the store will not get reimbursed for copies.

The link to the coupon is HERE.

We are losing one of our GF Bakeries in the Twin Cities

I know we are still blessed to have Bittersweet Bakery in Eagan and Madwoman Foods in Minneapolis but I am still sad to hear the Cooqi in St. Paul is closing on April 30, 2010.

It is not all bleak news. It sounds like their new products will be more affordable to those of us struggling to afford gluten free foods.

Here is the info from an email that I received from them yesterday:

April 2010 Cooqi News
Dear Friends
I'm sorry to say this is not my usual upbeat email.
We at Cooqi are very sad to announce that Cooqi Gluten-Free Delights will be closing its doors, as of April 30, 2010.
While it has been a joy to provide fresh baked goods to you for the past three-and-a-half years, our retail bakery business model is simply not sustainable, despite our countless loyal customers and the tireless dedication of my employees.
So, heartbreakingly, the bakery is closing.
Yet... the GOOD NEWS is that the Cooqi mission will live on!
Cooqi 2.0 will now be parlaying its most successful products into high quality, whole-grain gluten-free baking mixes that will be available for purchase online and from area groceries and coops within the next couple of months.
Our initial line of mixes - bread, pizza crust, cakes, pancakes, muffins, and baking flour - reflect the most popular items in our bakery. Not only will Cooqi's baking mixes allow you to continue to have the things you love from Cooqi, but you'll be able to make them easily (and more economically) yourself.
I will even show you how to DIY, as I plan to post demonstration videos on our website, taking you through step-by-step how to achieve bakery-quality results. This is all in keeping with my larger vision of providing access for all to delicious, healthy food.
Please watch for our upcoming line of baking mixes, coming in the late-Spring/early-Summer of 2010. I will certainly keep you updated.
In the meantime, stop by the bakery in the next 2 weeks to say goodbye and stock up on your favorite baked goods one last time. We'll try to keep supplies up for this. In addition, I will be sending out an additional email to alert you to last-week liquidation specials.
My deepest thanks for your support and my deepest regrets for any disruption Cooqi's closing may create in your culinary routines. It has been a gratifying and thrilling three-plus years, and we thank everyone who has made Cooqi a part of their life. We are honored to have served the gluten-free community delicious and nutritious fresh baked goods, and to have helped restore the enjoyment of food to people eating gluten-free.
I wish you all good health and good food - and look forward to staying in touch as Cooqi launches anew.
Love and Peace, Judy