Category Archives: Ideas

Celebrating a new web home: Best Ever GF Blueberry Muffins

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Best Ever Gluten Free Blueberry Muffins

Welcome to the new “home” for GlutenFreeGobsmacked!

I’ve owned this domain for years, but for some crazy reason, I never left wordpress.com.  Well, I bit the bullet now.  It took a bit of a migraine to get everything over here and things may not be exactly the way I want/need them to be, but for now it works.  I’m going with “works”.  There are too many other things in life to worry about (I’m a bit of a worrier) than a website.   That is for sure!

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I thought my first post here would be a recipe for this delicious Cinnamon & Honey bread that I made this winter a few times.  It’s so good – and makes the best bread for sandwiches.  (And I know I shouldn’t say this as almost everyone toasts their GF bread and wishes for the delectable NON-toasted bread – but wow, I love it toasted with peanut butter too. )  I even have another recipe in waiting:  gluten free pumpkin muffins.

The sad news there?  They are so good, I never get a picture in time! I did make a mini-loaf with the same pumpkin muffin recipe and that one lasted a bit longer (thanks to the fact that I hid one for my lunch!).   The muffin kick around here has made lunch packing super easy for me too.  The mini muffins fit perfectly into their little bento boxes with some fruit and cheese.  And done. :D

My sweet husband brought the girls to the grocery store last night after work.  We haven’t been in more than two weeks (thanks to the flu).  We were literally out of everything but milk.  The fridge is now stuffed to the gills and there is enough fruit and fresh vegetables to kick this influenza to the curb.  He even picked up some fresh blueberries for me and the girls.  But since he also picked up a pack of blueberry muffins from the bakery for the girls, I started craving blueberry muffins.  And then I remembered this super easy recipe I made last summer a bunch of times.

It’s perfect.  Not too sweet (some muffins should just be called cupcakes, in my opinion).  Not too big (again, mini muffins rule the world here). And quick to make (like all muffins should be!)

I do use gluten free oats in this recipe.   I only use certified gluten free oats as the cross-contact concerns are real.  Please feel free to substitute the oat flour in this recipe for brown rice flour and rice bran (50/50).

To make the oat flour, I just put a cup of oats into my food processor and whirled away until ground up nicely.  To make the oats less “bumpy” as my girls say, i soak them a bit before adding them to the mix.  Adding them directly makes for some chewier spots in the muffins which is a bit of a distraction for the Littles in the house, just a head’s up.

Happy gluten free muffins to you and yours -
Enjoy!
Kate

PS.  I had some issues with my recipe plugin for WordPress.  Please click on this image to get to a PDF/Google Doc of the recipe.  Sorry for the inconvenience! GFBlueberryMuffins

Korean-inspired Sweet & Spicy Wings

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Korean-inspired Sweet & Spicy wings

I don’t know how many of you have tried Korean spicy chicken wings prior to having to eat gluten free, I only did once.  And they were delicious, sticky, spicy and oh-so-good! My husband often picks up a pack when we are at the Korean grocer for munching.  I don’t make them at home – usually – because not only are they tossed in seasoned flour (not GF, but easily converted) but they are deep-fried.

Now that is a mess I don’t like.  I like fried food as much as the next person but man, I hate that mess if prepared at home.

The other thing I don’t think I’ve ever gotten 100% right was the seasoning.  That sticky red-spicy and sweet sauce that coats the wings seems to also differ rather significantly depending on who is making it.  Since his favorite Korean chicken place closed a long while back (16 months +?), I know he’s been craving these wings.  And quite honestly, I wanted some sticky goodness too. :D

This time around, I rinsed the pack of wings, patted them dry, seasoned them (salt, pepper & granulated garlic) and put them in the oven at a very high heat (450F+).  I flipped them a bit more than half way through cooking (25 minutes?) and broiled them for another 8-10 minutes until they were crispy brown.  Frying averted.

The only thing that remained was making the spicy-sweet sauce to coat them in. (I made it while they baked.)  Most of the recipes given to me over time contain “mulyeot” which is a malted corn syrup.  Since it is traditionally made with barley but now seems that most are making it with corn, I avoid it.  I don’t know enough about the processing, preparation, etc and the words “barley” and “malt” are all I need to know sometimes.  I substituted corn syrup (in the recipe below) but next time will also add some brown sugar to caramelize this even more.

If you are looking for a sweet & spicy wing recipe, this might be for you too!

Korean-inspired Spicy & Sweet Wing Sauce

Makes enough for 12-15 full chicken wings  (4 pounds+?)

Ingredients:

2 Tablespoons gluten free soy sauce
1 Tablespoon corn syrup (or honey)
1 1/2 Tablespoons sugar
1 1/2 Tablespoons mirin or other rice wine
1 Tablespoon minced garlic
2 teaspoons minced ginger
1 teaspoons Korean red chili powder (less/more to taste)
2 teaspoons minced jalapeño (seeded!  Or not – if you want it to be HOT HOT HOT!)
3 Tablespoons water (or 1 1/2 Tablespoons ginger juice* + 1 1/2 Tablespoons water)

Directions:

  1. Mix together GF soy sauce, corn syrup (or honey), sugar, mirin, garlic, ginger, chili powder and 3 Tablespoons water.  (Reserve jalapeños – if you want to keep their color bright. If it doesn’t matter to you, toss them in now.)
  2. Taste!  (no kidding!  Dip your finger in and taste this mix.  Is it sweet enough?  It will get a bit spicier as you let it blend together, but if it is not spicy enough or you doubt that it will be, add some more jalapeño or chili powder.)
  3. Bring it to a boil then lower the heat.  Allow mixture to simmer – stirring frequently – until it has reduced by almost half.  It will thickly coat the back of a metal spoon when dipped and removed from the mixture.  (If time is running out – or you don’t think it is as thick as you’d like, you can speed up the thickening (but diminish the flavor intensity a bit) by mixing together 1 teaspoon cornstarch (not flour) and 2 teaspoons of water.  Add this to the simmering sauce at the end and stir constantly.  The sauce will thicken over heat with this mixture, so watch that you don’t over thicken it as well.)
  4. Pour the sauce into a large bowl when done.  Add a few wings at a time and stir to coat the wings well.  Remove and place on a serving dish.  Continue until all wings are coated. (Sometimes we even save some of the sauce before dipping the wings in for dipping while eating – just an option.)

Happy GF Eating!
Kate

 

A visual tour of our latest meals

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Okay – so sitting down to type up a post just has not happened.  I have been sick lately – not just with a cold, but beyond normal.  I thought I had mono (nope) and am just ready to be able to take a full breath again.  I’m so tired, but life just does not stop when Mom is tired….or grades are due…or … well, you already know.

So rather than a recipe, here’s a visual tour of all the things I *thought* I was going to be able to write up, but just haven’t had a moment to catch my breath (or the physical ability to catch my breath – LOL) lately.

Which one interests you?  What are you making now that Fall is here?

Some curly pasta caught my eye. Stir-fried with garlic, chicken, and veggie? Done. And quick too.

Blanced giant collard green paddles, stuffed with ground turkey, rice and veggies and topped with enchilada sauce before baking a bit more. A veggie packed dinner punch for sure!

Last minute garlic bread. Seriously. From idea to the table in 35 minutes or so. Hot dog! It’s definitely modified, but this working woman is keeping this idea in the mix!

This Pinterest-inspired dish is great. I mixed a ton of veggies into the dish and will absolutely eat this again and again. YUM.

Breakfast burritos are so much faster now – Thank you, Rudy’s! I can make a huge batch, wrap and freeze. Then reheat in the microwave on my way out the door in the morning.

I’ve been working on a new GF bread recipe – and converting some of my favorites for the bread maker. Honestly, I’ve realized I just don’t eat that much sandwich bread any more. But I LOVE having the breadcrumbs on hand for fish, chicken, etc. :D

Making fancy potatoes for the girls “Princess dinner” – easier with a great pair of squared-off chopsticks as cutting guides. Don’t slice all the way through, just down until about 1/3-1/2 inch. Then slightly separate the potatoes when placing in the baking dish and drizzle with butter, season to your desired levels and top with some great chopped parsley.

Currently, I have a fresh, whole pumpkin sitting on our counter.  It came with our CSA pick up.  I have delicata squash, carrots, beets, rainbow chard, purple cabbage, celeriac, etc.  Missing is the time to explore/experiment.  Most of what we eat is stir-fry as it is so easy to chop up the veggies we have on hand and munch.

But last night I made some yummy tortilla soup – another family favorite way to use a ton of veggies.

Winter is really just starting around here now.  The dark, cold mornings are upon me.  Seems like just last week the sun was shining on my way in to work and on my way home.  I think I need to learn how to make some tasty gumbo this winter.  Anyone have a recipe they recommend?  :D

Happy GF Eating All –

Kate