A successful GFCF Birthday Party

Andy turned 10 yesterday. How is that possible? It seems like just yesterday we got a call in the middle of the night that he had been born and we rushed to the hospital to hold our newborn.

We had a very successful birthday party - here are some pics!

The party was held at a climbing wall. Here is a group shot of the birthday boy with all of his guests.

Before the party, the day was started out with the birthday boy's favorite breakfast - raspberry pancakes (GFCF of course). I'll post the recipe below.

GFCF Yellow cupcakes - I used the new Betty Crocker gluten free cake mix to make these. Andy does not like chocolate so I made these for him.

And I also made chocolate cupcakes - again they are the new Betty Crocker gluten free mix - the devils food flavor. All of the children ate the cupcakes and no one said anything about them tasting funny so I don't think they could tell they were GFCF.

We only did snacks since the party was from 2 to 4. Andy picked the snack menu. The most popular item was the fruit kebobs.

Andy helped make the snacks. Here he is making Ants on a Log (probably the second popular snack).

We also served deviled eggs and a home made trail mix.

GFCF Raspberry Pancakes

2 eggs
2 cups original flavor Almond Milk (or use any milk sub)
¼ cup coconut oil, melted (or use any shortening or salad oil)
2 cups GF flour blend (I used Bobs Red Mill GF Blend)
2 tablespoons raw sugar (or use brown or regular sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup fresh or frozen raspberries.

Beat eggs

Add remaining ingredients and mix

Pour batter onto hot greased griddle or frying pan.

Turn pancakes when they are puffed up and full of bubbles.

Makes 20 4-inch pancakes

Sencha Naturals

Sencha Naturals is running a contest on their blog. You can find all of the answers to the questions by reading about their product on their website.

You really should take the time to check it out - even if you aren't interested in the contest.

Why?

Well, their products are all gfcf for one (the bars do have soy for those of you avoiding soy).

They taste great for another - and let's face it so much of what we have to choose from commercially is not all that great tasting.

They are packed full of nutrition and are all natural and fair traded - all things that are as important to me as GFCF.

I entered the contest because I love to win things and when the chance is to win food, I'm there!

Larabar

I recently wrote to Larabar telling them how much I loved their product and asking if they had any coupons. As we all know, gluten free is expensive, so I have been writing to my favorite brands asking for coupons - can't hurt to try, right?

They wrote back that they didn't have any coupons at this time, but would send me some samples. Then I got another e-mail that coupons were available. I was very happy with my 4 coupons for 50 cents off - every little bit helps.

So, imagine my surprise when a few days later a package came from them containing 4 full size bars! Happy Day! I never even told them that I write a gluten free blog - so they weren't providing the samples for a write up (although they are getting one) - so that is great customer service!

These are the bars I got free. Andy inhaled the cherry pie one before I could have a taste. We will have to take his word for it that it was great. We also got Apple Pie, Cinnamon Roll and Lemon Bar. All were delicious.

There are many things besides the taste that I like about larabar. First of all, unlike soy bars, they are very moist. All flavors are gluten free, dairy free, soy free, non gmo, vegan and kosher. They have no added sweeteners.

Larabars are also a good source of potassium. One thing I have learned while I have been studying nutrition is that we all get way too much sodium and not enough potassium. Sodium and potassium need to be kept in balance in our body. Potassium can help lower high blood pressure. Here is a link to a potassium fact sheet.

If you haven't added larabars to your gluten free casein free diet, I suggest you try them.

GFCF Lemon Bites

I have been craving a shortbread type cookie so I got in the kitchen and tinkered today and came up with this delectable bite size cookie!



GFCF Lemon Bites

¾ cup gfcf margarine (I used Earth Balance Buttery Sticks)
½ cup powdered sugar
¼ cup sugar (I used raw organic sugar)
1 large egg1 tablespoon lemon juice
1 teaspoon vanilla1 teaspoon baking powder
2 cups gfcf flour blend (I used Authentic Foods multi blend flour which has xanthan gum in it – if you use another flour blend, you may need to add xanthan gum)
Lemon curd – maybe ½ cup – recipe follows

Beat margarine and sugars until fluffy.
Beat in egg, lemon juice and vanilla.
Beat in flour and baking powder
Chill 1 hour
Roll dough into 1 inch balls and place on greased baking sheet – using your finger, make an indent in the middle.
Fill indent with lemon curd
Bake at 350 degrees for 15 minutes
If desired, drizzle icing over cookies

Makes 4 to 5 dozen

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)2 large eggs plus 2 egg yolks2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer

A chocolate lover's cookie!

Warning these cookies are only for true chocolate lovers. They are wonderful. Andy thought they look like Moon Rocks so that is what I have named them. For anyone not GFCF, you could certainly use regular flour instead of the GF Flour and then you wouldn't need the xanthan gum.

GFCF Chocolate Moon Rock Cookies

Ingredients:
2 cups semi sweet chocolate chunks (or chips), divided
1 ½ cups GF Flour (I used Bob’s Red Mill GF Mix)
1 ½ teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 cup raw sugar
6 tablespoons GFCF Margarine (I used Earth Balance Buttery Sticks)
1 ½ teaspoons vanilla
2 eggs
½ cup powdered sugar

1. Melt 1 cup of the chocolate chunks (I prefer to use a small double boiler and not the microwave, but if you use a microwave – start at 1 min and then 10 second intervals – chocolate burns easily). Stir until smooth and let cool to room temperature.
2. Combine flour, baking powder, xanthan gum, and salt in small bowl and set aside.
3. Beat sugar, margarine and vanilla in large mixer bowl until crumbly.
4. Beat in melted chocolate.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in flour mixture.
7. Stir in remaining chocolate chunks.
8. Chill until firm.
9. Shape dough into small balls between one and two inches in diameter and roll balls in powdered sugar.
10. Place on ungreased baking sheets and bake at 350 degrees F for about 12 to 13 minutes or until sides are set but centers are still slightly soft.

Makes 3 to 4 dozen depending on the size of the balls you make.

GFCF Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

INGREDIENTS:
1 cup CF margarine (I used Earth Balance Buttery Spread)
2 cups turbinado sugar
3 eggs
2 teaspoons vanilla
1 16 oz. jar all natural peanut butter (the kind that the oil separates out)
2 cups GF flour blend
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt

PREPARATION:
Preheat oven to 350 degrees F.
Cream margarine and sugar
Add eggs, vanilla and peanut butter.
Add dry ingredients.
Shape by tablespoonful into balls. Flatten slightly.
Bake for 12 minutes or until golden brown on ungreased baking sheets.

Makes 5 dozen

I hope you are all enjoying my failed attempts

It's not that I have that much trouble making cupcakes. It's that many of my recipes that I post here go through several revisions before they end up here looking perfect.

So many people say to me - I can't do what you do - I try and it doesn't turn out - well, guess what? Not all of mine turns out either. And it is costly to experiment - but it is also expensive to buy mixes and ready made products - and I've tried plenty of them I didn't like either.


Yesterday I made these from the recipe in Special Diets for Special Kids II (Lisa Ackerman's recipe). They are moist and wonderful and I am gobbling them up without frosting. But they will not do for a kid's birthday party - way too messy!

So I have convinced Andy that a cake is better than cupcakes and we are going with the Chocolate Zuchinni Cake that I posted a few months ago. He loved that and it was great. So no more experimenting for now.

A new shape for Glutino Pretzels

Glutino Pretzels now come in sticks as well as the traditional pretzel shape. Same great taste and the same price. These could be used for some food crafts - like making log cabins or something....... Andy and I just like the taste.

Found a new gfcf cracker

Glutino Gluten Free Crackers. Like all gfcf products, they are expensive - but these really taste good.

Mock Goldfish Cracker Mix

Miss Robens used to offer a Mock Goldfish Cracker Mix. It was really good - very close to tasting like the real thing. I made it a few times but it was too much work for me (I was still working full-time at the time) and my child wasn't one of those really attatched to Goldfish crackers. I've had a lot of people asking if I knew of a gfcf goldfish cracker and I was amazed that it appeared to be gone from their website.

But, I have it on very good authority, that you can special order it from them. Because it is special order - you have to order by the case (12 mixes which are shelf stable for 1 year). A case costs $70.80 plus a special order fee. The order number is 1190, but it is not available through their website. You must call them to order. Their phone number is (800) 891-0083 or 240-329-2717 if outside the USA.

I hope that helps someone who has a child that must have his goldfish crackers.

GFCF Chocolate Chip Pumpkin Cookies

GFCF Chocolate Chip Pumpkin Cookies

Ingredients:
2 cups all-purpose gf flour (I used Bob’s Red Mill GF Blend)
½ teaspoon xanthan gum
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) margarine, softened
1/2 cup raw sugar (you could substitute granulated sugar)
1/2 cup packed brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) GFCF chocolate chips
2/3 cup coarsely chopped nuts (optional – I did not use)

Directions:

PREHEAT oven to 350° F.
Grease baking sheets.

COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat margarine and both sugars in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended.

Gradually beat in flour mixture. Stir in chips and nuts.

DROP by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Florida's Natural Brand Au'some Fruit Stiks

I just love it when products are labeled gluten free - it means that I only have to search the ingredients for dairy. I also love it that my son has learned how to read "gluten free". I took him shopping with me this past week, which I rarely do, and as we were passing the fruit snack section he pointed these out to me - saying "Look, Mom! Gluten Free" - well since my kid is so far behind in reading I just had to reward that and buy them. And they contain no artificial colors or flavors and none of that evil high fructose corn syrup that I try so hard to avoid.

GFCF Chocolate Chip Cookies

These cookies are so yummy! Making them healthier has not hurt the taste one bit!

GFCF Chocolate Chip Cookies

1 cup (2 sticks) GFCF Margarine (I used Earth Balance Buttery Sticks)
1 ½ cups Rapadura (trying to go healthier on the sugar – you could use sugar in the raw or a combination of white and brown sugar)
1 teaspoon vanilla
2 eggs
2 ¼ cups GF Flour (I used Bob’s Red Mill GF Mix)
½ teaspoon Xanthan Gum
1 teaspoon baking soda
1 teaspoon salt
1 bag GFCF (2 cups) chocolate chips (I used Enjoy Life brand)

Preheat oven to 375 degrees F and grease your cookie sheets.
Beat margarine, rapadura (sugar) and vanilla in large mixer bowl.
Add eggs, one at a time, beating well after each addition.
Add flour, Xanthan Gum, baking soda, and salt.
Stir in chocolate chips
Drop by rounded spoonfuls onto greased baking sheets.
Bake for 9 to 11 minutes.

Makes between 4 and 5 dozen

GFCF Raspberry Swirl Muffins

Andy and I made muffins tonight.


Here's Andy whisking the dry ingredients together


And here he is spooning the jam in the middle. This is homemade jam that I just made yesterday and I put it through a food mill before making it so it is almost seedless - but any commercial jam should do fine in these.


This is what they looked like going into the oven


And here they are coming out.

The recipe -

GFCF Raspberry Swirl Muffins

2 cups GF Flour (I used Bob’s Red Mill GF Mix)
1 ½ teaspoons Xanthan Gum
¼ cup sugar (I used Rapadura – trying to go more natural)
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk substitute (I used Dari Free)
¼ cup cf margarine (I used Earth Balance Buttery Sticks), melted
1 teaspoon vanilla
Grated zest of 1 small orange (make sure it’s organic or you’ll be adding a lot of icky chemicals)
Raspberry Jam

Preheat oven to 400 degrees F. Line muffin pan with muffin papers.

Thoroughly mix flour, xanthan gum, sugar, baking powder, and salt in medium bowl.

In small bowl, whisk eggs, milk substitute, margarine, vanilla and orange zest until blended.

Pour liquid mixture over dry ingredients and fold in until just combined – do not over mix muffins ever!!!!

Fill muffin cups with a little less than ½ full with batter. Add about a teaspoon or so of jam (Andy did this part so I think we got a little more than that in ours). Top with the remaining batter. Using a knife, swirl the jam into the muffin.

I sprinkled a little sugar (rapadura) on top of each muffin before baking.

Bake for 20 minutes. Allow to cool before eating. Makes 12 muffins (we made 16 because I like to make smaller ones that Andy can finish – but if you like your muffins to raise up above the pan, then it will make 12.

Ricera Rice Yogurt

Here's a yogurt for those of you who also are avoiding soy. I just picked these up and haven't tasted them yet. I only bought these 3 - following my old rule of not buying more of one (or one of each flavor) until you know if you like it. I haven't tried it yet - after we have tried it I will come back and edit this post and give you my opinion. This is the first non-soy gfcf yogurt I've seen.

Ian's Cookie Buttons

This is a new product out. Only the Crunchy Cinnamon is GFCF. They come in individual bags so they are great for lunch boxes and for snacks on the go. Andy loves them but he also thinks they look like Molly's (our dog) food (she eats Iam's mini nuggets) and so he pretends to be a dog when he eats them. They are small crunchy cookies.

GFCF Caramel Apples

It is caramel apple making time. Unfortunately for those of us GFCF, most caramels contain dairy. Here is a great recipe and then my own variation. Pictures below!

GFCF Caramel Apples
1/4 cup margarine
1 cup brown sugar
1/4 cup corn syrup or brown rice syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 tart apples (with sticks)
1. In medium saucepan, melt margarine.
2. Stir in sugar, syrup, vanilla and water.
3. Bring mixture to a boil and keep boiling for about several minutesuntil a candy thermometer reads 245 F.
4. Remove caramel from heat. Put a Popsicle stick in the center ofeach apple. When the mixture has stopped bubbling, swirl each applein the caramel syrup to coat. Place apples on a well greased cookiesheet to harden.


Melt the margarine


Add the rest of the ingredients (except the apples)


Use a candy thermometer

These make great caramel apples, but when Andy has had them in the past - he really didn't like biting the whole apple and the way the juice ran down out of the apple. So I thought I could just drizzle the caramel over cut up apples for him to eat.


Great idea - but it was pretty clumpy (is that a word?) and it hardened pretty quickly.


So I heated the caramel back up (it had hardened) and stirred in a little "fake milk" (I used dari free, but any milk sub will work) and it made a wonderful dipping sauce. My son is dipping apples as I type and very happy with this variation (I would take a picture, but well Andy doesn't want to be on the computer this morning).

GFCF Apple Bars

It's apple season - and my apple tree is loaded. I made these yesterday and they are already gone. Yum, yum.

Apple Bars

½ cup melted cf margarine
1 cup sugar (I used raw sugar)
1 egg
1 cup gf flour (I used Bob’s Red Mill GF Mix)
1 tsp. Xanthan Gum
½ tsp. baking soda
1 tsp. cinnamon
1 cup apples – peeled, cored and finely chopped. You want to use firm cooking apples.
1 cup chopped nuts (I used almonds)

Preheat oven to 350 degrees F. Grease and flour a square 8 inch by 8 inch pan.

In a large bowl, mix melted margarine with the sugar and egg. Mix in flour, xanthan gum, baking soda, and cinnamon. Then stir in apples and nuts. Spread batter in prepared pan.

Bake for 40 minutes or until toothpick inserted in the center comes out clean.

I frosted mine with an icing made from powdered sugar mixed with a little vanilla and fake milk (I used Dari Free).

Back to School Time

School started yesterday, the day after labor day. Time to start packing those GFCF lunches and snacks. I do have an excel spreadsheet that I have developed that I will send to anyone who wants it. It has a rotating menu so you are not packing the same thing everyday, a shopping list, recipes and ideas for packing lunches. You will need to modify to suit your child, but it is a great starting place. I have made some changes since I started using it myself as I have found new products and my son's tastes have changed.


Andy's lunch for the first day of school. I knew it was too much food for him to eat - but he was so nervous over the first day of school that I just wanted him to be able to have choice. It included a Kidz Dream Smoothie drink, a liverwurst sandwich (he loves that stuff - I'm not sure all kids will) made on gfcf bread (Tom's bread), carrot sticks, a fruit cup and a rice bar. He brought back home the rice bar unopened and half of the sandwich.


Organic Cherry Applesauce for his morning snack at school


All ready for his first day of second grade. Even though he has a smile, his eyes are swollen from crying - he can't believe I am making him ride the bus this year (he did fine on it).


Second day lunch - The thermos contains organic french fries, Ian's fish sticks and a few green beans. The bottom tupperware container has cut up fruit and the top one has catsup for dipping his fish sticks and fries into. The pretzels are for his morning snack. And organic apple juice to drink.

The label on top of his thermos is from Mabel's Labels. It has his name and his allergies (gluten isn't an allergy, but school officials may not understand that). I have the same label on his lunch bag and on his communication notebook.

GFCF Chocolate Zucchini Cake

Chocolate Zucchini Cake

2 1/2 cups gf flour ( I used Bob’s Red Mill GF Mix)
1/2 cup cocoa
2 1/2 teaspoons baking powder (use aluminum free!)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup shortening
2 cups rapadura (you could use regular sugar, but rapadura is healthier)
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel (make sure you grate an organic orange - you don't want to know what chemicals are on non organic ones)
2 cups coarsely shredded zucchini
1/2 cup milk substitute (I used Dari Free)
1 cup chopped nuts (I used walnuts, but any would be fine or omit if you are nut free)
Glaze (directions follow)

Preheat the oven to 350°F.
1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the shortening and the sugar until they are smoothly blended. Add the eggs to the shortening and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk substitute into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan (use a stainless steel pan – please don’t bake in aluminum. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk substitute, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.