Tuesday’s with Dorie-Gluten Free

I am an official Tuesday’s with Dorie baker!

You may not know this about me but I am addicted to food blogs. Through my browsing, I came across the TWD baking club that has a mission to bake every recipe in, Baking: From My Home to Yours, week by week. Fun.

Before I was diagnosed with Celiac, I actually bought this book, not knowing there was such a Dorie Greenspan following. She is my new idol.

So, I’ve joined the ranks of the group, only I will be altering the recipes to make them gluten free. Everyone needs a challenge and it feels comforting to be back in the baking world.

The book is amazing and I would encourage all of you to buy it and join the group. Keeping in mind that you only have until October 31st to join. If you choose, happy baking.

This Tuesday we had the option of making Creme Brulee or choosing a recipe from a past week. I opted for last week’s choice of Dimply Plum Cake, chosen by Michelle at Bake-En. To make the cake gluten free I substituted 365 Whole Foods Gluten Free Baking Mix for the all purpose flour. The result? Surprisingly GREAT. I say surprisingly, as I haven’t baked with plums before and I can tell you that I’ll definitely make this again. The plums provide such a sweet tang in contrast to the slightly spiced cake.
I can only imagine how tasty this would be non-gluten free 🙂
Bake on!
-Erin-

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Breakfast parfait

 

 

So simple, yet so good.

That describes my recent gluten free breakfast discovery.

GF granola(I used Udi’s), layered with GF vanilla yogurt(I used Stonyfield’s) and fresh mango.

I love this parfait because you could use ANY fresh fruit and/or ANY flavor of yogurt.

Next time, if I’m feeling wild and crazy, I will use sliced bananas with strawberry yogurt or fresh blueberries with lemon yogurt.

Mmmmm. Eat it up!

Apple-y Sweet Goodness

 

Tomorrow marks the first day of Fall(although it surely doesn’t feel like it here in Texas).

Homemade applesauce…what better way to get my spirit moving towards my favorite time of the year. Sweet, cinnamon-y goodness.

Purchased applesauce is actually gluten free but I decided to make it from scratch. There is a simple pleasure in cooking apples with cinnamon and sugar to create such an aromatic and tasty treat.

NOTE: This would also be delicious with a scoop of vanilla ice cream. Not exactly apple pie a la mode…but apple, sans crust, a la mode. A fine gluten free dessert indeed.

 

Homemade Applesauce

5 apples, peeled

1/2 cup water

1/8 – 1/4 cup sugar, depending on the variety of apple you choose(or you could just eliminate the sugar all together)

1 teaspoon cinnamon

-Chop apples and place in medium pot.

-Add the rest of the ingredients and cook on medium heat until soft(about 15min).

-Remove from heat and let apple mixture cool.

-Use a potato masher to creat applesauce.

Yes, this blog is still active.

Hello readers!

I apologize for the lack of posts.

We had a nasty storm, by the name of Ike, come our way.

Hopefully the power will resume SOON so I am able to download the pictures that correspond with my gluteny-free posts. I currently only have internet access at work and I don’t want to risk “the pink slip”, trying to download photos on my company’s computer 🙂

-Erin

NEATO! Have you heard of these?

How cool!
Everyone is familiar with the Build a Bear business, right?
Well, the YouBar company created a similar concept, except you build your own granola bar. Not only do you customize the bar by choosing the ingredients from a list of various nuts, dried fruits, grains, and sweeteners, you get to NAME your creation.

I eagerly visited their website wanting to create MyBar, only to discover the following FAQ :
“You may select gluten free ingredients in your bar, however, your bar may contain traces of gluten because our kitchen also process bars with gluten”.
Darn it. Darn it. Darn it.

Oh well, it probably is a bit risky spending $40 for a package of 12 YouBars, especially if you don’t know how your creation would taste? 🙂

A recipe for the book!

I always have been and I always will be a cereal girl. Even since turning gluten free, I typically eat cereal for breakfast. I am now addicted to Rice Chex(the only Kellog’s, General Mills, etc. name brand cereal that is gluten free).

 

This past saturday proved otherwise when the kiddos suggested we eat pancakes. Sure, I was up for a culinary challenge and a break in the routine. The innocence of childhood allowed me to experiment with a gluten free recipe. Although it took twice as long, it did turn into a fun experience, as the kiddos put on their aprons and helped mix the ingredients. 

 

The kids gobbled down the pancakes without any mention of them tasting different. Yay! I gobbled mine down too. Yay!  I could taste the alternative flours and the somewhat “grittiness” texture, but the overall taste was reminiscent of my pre-gluten free days; especially with the syrup and fresh bananas. What a relief to know that I don’t have to give up the yummy food.

 

Old Fashioned Pancakes

1 1/2 cups Gluten Free flour blend(White Rice Flour,Potato Starch, Tapioca Starch, Guar Gum)

3 1/2 teaspoons baking powder

1 Tablespoon sugar

1 1/4 cups skim milk

1 egg

3 Tablespoons melted butter

In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the center and pour the milk, egg, and melted butter. Mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour ~ 1/4 cup of batter onto to the griddle. Brown on both sides and serve hot.