Category Archives: Kid-Friendly

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

 

Last minute cinnamon rolls

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Last minute cinnamon rolls

Made just in time for coffee and a playdate.

Winter break from work was FULL!  We were super busy with the “have-to-do” doctor appointments, dental visits, etc but even better was the fact that everyday we had a playdate or outing or event planned with friends.

We even ventured to “Zoo Lights” for the first time (so much more enjoyable with little people in tow).  I am such a wimp that I almost started to cry too.  Okay, not at Zoo Lights, but on the silly school bus “shuttle” ride from the parking lot up to the Zoo.   Good thing it was night-time and no one but myself realized that I was getting weepy at the thought of having the good fortune of being able to ride a school bus with the Littles on their first ever school bus ride! (I know, I’m a dork.  I even took pictures.  Pictures only a mom would love….and post online .  LOL)  I would have to say that the bus ride was one of their favorite things about Zoo Lights too (easy to please kids).  They also love the fact that the aquarium was open.  We spent a long time searching for The Octopod (from the UK cartoon called the “Octonauts” – it’s an obsession here) in the shark tank.

I’ve found a few websites online that show how to make an Octopod out of plastic salad bowls…. that might be a project around here soon as the toys are not yet in the US for sale.  But crafting is totally not on the agenda yet.  Finals are coming up and I have HUGE pile of papers needing to be grades.  Egad.  I hate grading. :S

One late morning play date during break, I had time to make something scrumptious.  I didn’t really have a plan but  I ended up making a small batch (seen above it fed two adults and three toddlers) of cinnamon rolls to go along with our coffee.  Our guests were of the gluten-eating variety and I’m fairly certain these were the first gluten-free goodies she & he had eaten.  I don’t think this recipe is perfect.  In fact, I’m posting it just to show you a recipe in the works.

This is what I like about this recipe:

  • quick
  • easy
  • not totally bready
  • tasty

This is what I want to work on with it:

  • maybe a little more bready?

See the problem? LOL!

I think because I’m making cinnamon rolls that it should match the idea that most people have:  heavy on the bready side.  But honestly, I rather liked these little ones.  I didn’t top it with a frosting or drizzle as I think there was plenty of sugar with just the cinnamon-sugar mix and crunchy bottom for my tastes.  The little-size meant that they were quite friendly to a late morning coffee treat and a snack for little people.  (I admit that I could have devoured this pan by myself without witnesses, but there were people about so I shared.)

Anywho…. what kind of late morning treat do you like?  I adore muffins (more than cupcakes)and I think that is next on my to-be-tackled list.  I want to make a fluffy carrot cake-muffin.  :D  And you?

Here’s this recipe so you can play along.  I wonder how it will evolve for me over time.  It’s one of the last pages in my notebook (the one I use to record recipe development) so I hope it gets a good work out before I figure out how to transfer these ideas into a collection of sorts for myself.

A small batch:  Gluten Free Cinnamon Rolls

Printable recipe can be found here.

Ingredients:
1 1/2 cups GF Flour (I used my blend)
2 T. buttermilk powder – or dry milk powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 egg
1/2 cup warm water
2 Tablespoons melted butter
1 T. honey

Topping:
4 tablespoons softened butter
1/2 cup sugar
1 Tablespoon cinnamon (or more to taste)

Directions:

  1. Preheat the oven to 350F.
  2. Mix together dry ingredients in the bowl of your mixer.
  3. Dump on all wet ingredients.
  4. Mix until well blended and there are no lumps.  Dough should come together and be pliable but not super sticky.
  5. Scrap into a ball shape.  Lay two sheets of parchment paper out on the counter.  Dust the top of one with GF flour mix. Shape the ball into a disc with lightly floured hands.  Place the disc onto the lightly floured parchment paper surface.  Dust the top of the disc with a bit more flour.  Top with the remaining parchment paper.  Roll the dough out until it is a large shape that is about 1/4-1/3 of an inch thick.  Remove the top parchment paper.
  6. “Frost” the top of the dough with the softened butter evenly.  Mix together the sugar and cinnamon in a small bowl.  Shake/sprinkle the top of the dough with all but 2 Tablespoons (or so) of the mixture.
  7. Roll the dough up into a long tube.  Cut into 6-8 small pieces.  Place on parchment paper into a baking dish.  Sprinkle the top with the remaining cinnamon sugar mix.
  8. Bake at 350F for 16-23 minutes until baked through – browned on top and will reach a temperature of 195F on a thermometer if you hit the dough and not the molten sugar. :D

What recipes are you working on perfecting in your kitchen?
~Kate