Tag Archives: Gluten-free diet

Gluten Free Pull-Aparts: Garlic & Parmesan or Pizza Pull Aparts

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Gluten Free pull-apart Garlic Bread

I have a confession to make.  I’m addicted to Pinterest.  I haven’t started a Gluten Free Board – YET! – because I know once I do, it will just all be downhill until then.  I will never have to get off my duff to be creative again.  But you know what? … It is perfect reading and browsing for those of us with insomnia (or who can’t fall asleep at night because… well.. because our brains don’t shut off…).

(For those of you who are uninitiated, Pinterest is a visual version of adding bookmarks to your computer – but they remain online and accessible from wherever you have internet access.)

The truly addicting part for me, however, is NOT that I can bookmark my favorite things to do (a bucket list of crafts is what I’m accruing there) and/or teaching ideas (of which there is plethora of great ones, for those of you who teach) but several of my friends whose boards (bookmarks) I can “follow” (much like twitter or Facebook) are pinning some amazing looking food from bloggers.  And OH MY – the lemon bread?  Yes!  It was easy to convert to gluten free so it started the ball.

Lately, I’ve been seeing a lot of “pins” (as they are called) for pull-apart breads.  Exactly like a Monkey Bread (I have an early (2007) gluten free recipe for a monkey bread here).  The difference is mainly that pull-apart breads seem to be savory rather than sweet (although I recently made one to taste like lemonade for the girls – OH MY – do that again soon!).  I knew with my previous monkey bread experience that this was totally do-able, meaning: easy for me to convert to gluten free!

The recipe below we have used for the following flavors of Pull-Apart breads and is truly only limited by your own imagination and taste buds:

Garlic and Parmesan (was a great accompaniment to our pasta: recipe below)
Lemonade (fresh lemon, lemon juice and drizzled with grated candied lemon peel and icing)
Turkey & Cheese stuffed pull Aparts (topped with garlic and parmesan)
Pepperoni Pizza Pull Aparts (stuffed with pepperoni slices and cheese, topped with pizza sauce and more cheese)
Dill and Feta Pull Aparts (added tons of dill and a bit of feta to the dough, topped with garlic and drizzled with butter)
etc….

Pepperoni-Stuffed Pizza Pull Aparts (Kid-Created:  They made the dough, I stuffed, the topped)
Cheesy gluten free pull apart pizza bread
You see the drift here:  Basically whatever you want.  I can’t wait to see what you guys will do with this.  Please be sure to come back and inspire me too!  Let me know what you make.  Everyone can use the kitchen-inspiration.  :D

Gluten Free Garlic & Parmesan Pull Apart Bread

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).  Download/Print a PDF copy of this recipe here.

Basic Recipe Ingredients:

1 cup warm milk (or water or soy milk or rice milk), between 110*-115*F
1 Tablespoon yeast
1 Tablespoon honey
4 Tablespoons melted butter (for dough) + more (for rolling dough balls in)
1 egg
2 1/4 cups Gluten Free Flour Mix (70% whole grain/30% starch)
2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1 teaspoon salt

For Garlic-Parmesan Pull-Aparts Add:

1 1/2 teaspoons granulated garlic
1/2 cup shredded parmesan

Directions:

  1. Flip your pie plate upside down onto a piece of parchment paper.  Trace the outer edge.  Cut the parchment to fit your tracing.  Flip your pie plate right side up.  Lightly butter the inside bottom of your pie plate (to help the parchment stay in place).  Press the now circle-shaped parchment into the pie plate.  The edges will wrinkle up a bit, but they will make it so much easier to get the pull apart out of the pan when you are done.
  2. Preheat your oven to 375F.
  3. Mix together your warm milk (110*-115*F), yeast and honey.  Set aside to proof.
  4. In the bowl of your mix, blend your dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making the garlic parmesan version, add the granulated garlic now.
  5. Add your wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.
  6. Mix on low until blended.  Then turn mixer up a little faster (#4 on my KitchenAid is our standard with little people helping) and mix for an additional 2-4 minutes.  This is what your dough will look like.

The dough and waiting pan

  1. Melt a couple of Tablespoons of butter into a cereal bowl.
  2. Divide your dough into 12 balls (about 2-2 1/2 inches in diameter).  Roll each in the melted butter than place into your parchment lined pie dish.  Continue until all the balls are coated and placed into the pan.  Sprinkle with parmesan cheese.
  3. Bake at 375 for 20-25 minutes until the crust of the balls are golden brown and the internal temperature registers between 195-204*F.   (See the picture above)
  4. Serve warm with an appropriate dipping sauce (if you’d like).  We ate these like garlic bread (the garlic-parmesan, obviously) while our kids liked dipping them into pizza sauce and/or their favorite dipping sauce.

Gluten free pull apart garlic bread - one piece, split

Enjoy!
Kate

Gluten Free Rainbow Enchiladas

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Enchilada fixings

Seriously.  This is why my posts have dropped in quantity.  I truly think all of us cook like this, so it feels awkward to post this but here goes nothing.  Maybe someone hasn’t made an enchilada before?  Maybe you are stuck in a rut (like I usually am…lol) making the same-old-same-old meals day in and day out?  Okay.  Well then, for you, I post this.

Usually our enchiladas are chicken + whatever veggies are in the fridge/freezer (typically some squash/zucchini and some frozen corn).  Seems strange to me to say that we have zucchini on hand (it’s definitely not my fave veg) but for a while, it was the main “green” veggie that the girls would eat in order to “Eat The Rainbow” everyday.  Somehow, they’ve moved away from zucchini as their green and are much more content to eat edamame.  (Whatever works.)  Last night, I had them thinking that the fresh peas from the CSA were “just like edamame only you can eat the pod too”  (insert parental “oohs” and “ahhs” in order to make story more “exciting”).  But they busted me.  However, they did both consume at least two tablespoons of peas sans the pods which I ate (I LOVE the fresh ones from the CSA).

Into these enchiladas, I tossed the veggies that they DO eat and that make up the rainbow:  carrots, corn, roasted red pepper strips, green zucchini (had to slide in something green) and some chicken.  Zoe kept telling me that she want broccoli in hers, but I realized that she was just trying to appease me and would only take a smidgen of food if that is what really ended up on her plate.  Thus the zucchini was stealthy added before they realized the evil plan.

All of the veggies were stir-fried/sautéed (whichever works for you) until crisp-tender and seasoned nicely with salt/pepper and a little chili powder.  The chicken was actually from a grocer rotisserie (yes, I checked, it is gluten free.  Thankfully, knowledgeable staff helped out!).  Hey – short cuts are highly encouraged with little feet and hands “helping” in the kitchen and demonstrating new dance moves when things are busiest. :D

So here is what I did to throw this inexpensive dinner together.  It served the four of us for dinner and lunch the next day.  I made one 8′ by 12″ pan with the fixings I used.  The measurements below are estimates for some (like seasoning and frozen corn) as I do most of my cooking by taste and appearance when it is something like this.  Baking… well… I usually measure unless I’m making a riff on something like pancakes that I’ve made a million times for the girls this summer.

Horrible pictures - but great enchiladas

PS.  This picture doesn’t do it justice.  My kitchen helper added an extra cup of chicken broth to the top when we had finished putting it together.  Thus the extra soft/lack of rolled enchilada.  I hesitated to even share the photo, but you know what?  I’m just a home cook like you!

Rainbow Enchiladas – gluten free

Ingredients:

2 cooked chicken breasts, roughly chopped (bite-sized if you have little ones)
2 small zucchini, sliced into 1/4″ rounds and quartered
3 small carrots, sliced into 1/4″ rounds and quartered
1 cup frozen corn
1 small can (5 ounces?) diced mild green chiles
1 red bell pepper
1 green bell pepper, if desired
salt/pepper to taste
cumin (2+ teaspoons) and red chile powder (2 teaspoons +) to taste
4-6 cloves garlic, minced
1/2 small sweet onion, minced
2 cups of shredded melting cheese (Monterrey jack or queso quesadilla) for the topping
**optional:  2 cups of shredded melting cheese (Monterrey jack or queso quesadilla) added to the filling
16 corn tortillas (be sure these are gluten free)
2 cups enchilada sauce, gluten free (see note and a recipe below)

Directions:

  1. Roast the red and green peppers under the broiler in order while you cut/prep your other veggies.  It’s easy to roast your own.  Split the bell peppers in half and seed them.  Lay them open side down on a parchment or tin foiled lined sheet (with a lip, the juices might run while they roast).  Keep your eye on them.  Once the skins blacken, remove from the oven and place into a paper lunch sack (and on plate or something to prevent dripping, etc).  Set aside until cool.  Once cool, you can easily peel the blackened skin off and then slice/chop the roasted peppered into your desired size.
  2. While roasting the peppers, prep other veggies.  Quarter and slice zucchini and carrots. Mince garlic and onion. In a frying pan large enough to hold your veg, add a teaspoon of olive oil.  When hot, add carrots and onions.  Sautee for 2-4 minutes until *just* beginning to become a bit tender.  Add garlic, zucchini and corn.  Sautee an additional 3-4 minutes until everything is crisp-tender.  Remove from the heat.
  3. Mix together veggies, chopped roasted pepper, green chiles (cheese, if using) and chicken.  Season generously with cumin, chile powder, salt and pepper.  Taste.  Adjust seasonings.  If it is bland now, it will be super bland later.
  4. Warm your enchilada sauce.  Working in batches, warm your corn tortillas (half at a time) in the microwave wrapped in a damp paper towel for 20-25 seconds.  You just want them to be pliable so they won’t break.  Drizzle the bottom of your baking pan with a 1/2 cup of the warm enchilada sauce. Spread it around.  This will help prevent your enchiladas from sticking to the pan.
  5. If baking right away, preheat your oven now to 350F.  If freezing (almost typed freaking… nice), feel free to obviously skip this step.
  6. Dip an individual tortilla into the enchilada sauce, flip it over and then lay it on a cutting board or clean prep surface (yes, it’s messy).  Place 1/3 cup (or so) onto the tortilla.  Roll it up.  Lay it into your prepared pan at one end.  Continue this way, tucking each enchilada next to the previously created fabulous enchilada in your pan.  You will need to pack them tightly.
  7. Once you are done, pour the remaining sauce over the top of the enchiladas.  Brush it over to cover them to prevent the tortillas from getting dried out/burned and all around yucky.  Top with shredded melting cheese.    Bake at 350F for 15-20 minutes or until the cheese if melted and golden.  (Cheese coloring will changed depending on which cheese you have chosen.  Please cook to your desired doneness as you would watch your pizza cheese.)
  8. Serve with avocado slices, sour cream, diced jalapeño (for the heat lovers in your house), shredded lettuce, pickled carrots/radishes, Mexican rice, beans, etc.

A NOTE ABOUT ENCHILADA SAUCE:

Gluten free enchilada sauce is easy to find.  I like Frontera and Victoria – the green sauces are my favorites.  Read the ingredients, obviously, but I bet you will find one that you like as well.  If you want, there is a red sauce enchilada recipe from Rick Bayless that is ah-mazingly good.  This recipe for green enchilada sauce looks quite similar to what I make too.  However, that is so just-for-the-weekends-in-the-summer for me now.  (It involves an easy step of rehydrating dried Mexican chiles (red sauce) or roasting the tomatillos (green sauce), etc – easy… but not for me at the moment.

 I regularly use the recipe below to make a red enchilada sauce when I want them in a pinch and don’t have the convenience of a canned sauce on hand.

Whatever-you-got Red Enchilada Sauce

Ingredients:

3 teaspoons of minced garlic (yes, we love garlic)
1/4 cup minced sweet onion
2 Tablespoons + chile powder (we like to vary this and use ancho or pasilla or whatever we have on hand)
1 12 (or so) ounce can of fire-roasted diced tomatoes (sometimes with green chiles, but never the Ro-tel stuff)
1 cup gluten free chicken broth
2 Tablespoons GF flour mix (OR sweet rice flour)
2 teaspoons cumin
salt and pepper to taste
jalapeño, optional (if you want to add some more heat)

Directions:

Heat a tablespoon of oil in a pan.  Saute onions until translucent (or even slightly browned/caramelized if you like that add flavor/smokiness).  Add the chile powder, cumin, garlic and gluten free flour.  Sautee until fragrant (2-3 minutes).  Add tomatoes and chicken broth.  Simmer over medium for 10 minutes.  Adjust seasoning.  Blend with an immersion blender (what we have from 1988, tyvm) or be brave (AND CAREFUL!) and transfer/blend it in batches in your blender.  It need not be perfectly smooth sauce.  It’s up to you.

Happy GF Eats, everyone
Kate

Diary of a Celiac… and it ends with an apple tart/pie…thing

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I don’t think people realize what it means to have Celiac disease.

First and foremost, it is not obsessive once you get the hang of things.  There is no need for panic.

Second, it does make one much more likely to think about food ahead of time far more than your typical person.

Third, when you don’t do the second thing, you will either want to (a) eat your own arm while out and about or (b) kick yourself repeatedly and then (3) eat something less than satisfactory but still within the “safe” range of “food”.

Think of it like a Hurricane Category Scale.  It works something like this:

CATEGORY 1:
Hurricane Definition:  Very dangerous winds, could cause some damage.
Celiac Definition:  Celiac knows hunger will happen and therefore attempts to plan AHEAD to meet the hunger pangs.

CATEGORY 2:
Hurricane Definition:  Extremely dangerous winds, will cause some damage.
Celiac Definition:  Hungry Celiac has insufficient food plan, crabbiness ensues and the plan is adjusted.

CATEGORY 3:
Hurricane Definition:  Devastating damage will occur.
Celiac Definition:  Hungry Celiac fails to plan and now dreams of eating own arm while driving to next appointment.

CATEGORY 4:
Hurricane Definition:  Catastrophic damage will occur.
Celiac Definition:  Hungry.  Crabby.  Can no longer communicate.

CATEGORY 5:
Hurricane Definition:  Catastrophic damage will occur.
Celiac Definition:  You so don’t even want to know….Worst of all:  I have only myself to blame if I fail to plan, *I* fail myself.

Thursday was one of the days of my life that I ended up in a Category Three hunger mode.

My diary for Thursday would read something like this:

5:40AM:  Why in God’s name am I awake?  Oh yes, because I finally fell asleep at 3:15AM (thank you, obnoxious neighbors… but that’s another story), so naturally I should wake up, right?

7:00AM:  Both girls are cuddled up with me reading a book and checking the very cool visual weather apps on the iPad.

8:00AM:  All 3 of the girls are dressed and downstairs.  Dad is off to work.  Girls are eating breakfast and pestering each other.  I am wondering where the coffee scooper is.  Guess I should eat a little Greek yogurt too (thinking the protein will sustain me a little…).

9:30AM:  And we’re off… to the bank, to the gas station, to day care and then to the airport.  (I took pictures for a couple whose newly adopted son just arrived from South Korea.)

3:30PM:  Wait, what?  It’s 3??  Holy hell!  It took forever for that little guy to make it through customs (seriously 2+ hours = unreal).  Way to go, SeaTac for planning the arrival of 8 international flights within an hour.  Oh yea.  Awesome.  But now, I thought I’d be back on the road by 2:45-3.  Attempt to call hubby to check and day care to let her know.  Cell battery is dead.  Wonderful.  Pit stop for car-charger and oh look… a Starbucks.  I contemplate the dangers of buying the “protein” plate and tossing the bread/cracker thing and eating the rest… but I can’t figure out how it is package and whether I would be able to eat anything in it after the bread is tossed?  (Is the bread packed separately or part of the mix?  There in lies the question.)  I am freakin’ hungry.

4:00PM Back on the highway for long drive home (considering traffic and that it is 44 miles to go).  Still hungry.  Seeing signs for McDonald’s, BK, blah…blah…blah… and I’m trying to hold out for dinner.  After all, if I eat now, I’m not going to want dinner but will still be cooking it… BUT if i don’t eat something, I might just have to eat my arm off before too long.

4:25PM  Reach into “secret hiding spot in car” in hopes that I have one remaining pack of nuts or jerky or SOMETHING.  Disappointed to find *nothing* remaining.  Open purse.  Eat tic-tac.  Anger at self ensues.

4:30PM  My Love calls.  Notices I’m “crabby” and responds with “just go get something”.  My “crabbiness” is somewhat restrained as I contemplate shouting “AS IF IT IS THAT EASY” into the Bluetooth.  (PS.  That would so not have been cool, I’m glad I had some reserve brain power in order to hold my tongue.)  Instead, I say… hey honey, what do you say we get pad thai or something tonight.  He responds with “good idea, I was going to suggest the same”.  See.  I do love him. :D

4:50PM  Get kids.  Chat with CH (day care wonder woman).  Stomach growls.  Apparently one tic-tac is not going to cut it.

5:30PM  Husband is home and notices defrosted chicken.  Calls to say “Hey… should we just stay in to eat the chi….”  He is cut-off my raging hunger beasts (there are now three hungry ladies in the car) who say “HEY!  I thought we could get pad thai tonight!”  (And no, I was not alone in my response.  Zoe was gladly louder than I was too.  LOL)

6:30PM  Veggie Summer Roll (rice paper, lettuce, noodles, carrots, etc) in hand with homemade sweet ginger dipping sauce.  My brain returns to normal slowly over the course of the meal.

7:45PM  I think about being able to grad whatever/whenever.  How, with a clear head, I can easily find something to eat – and even problem-solve; but when I’m hungry I totally cannot.  I wished we had the money to start a gluten free food truck with wraps, sandwiches and soups.   Because I really needed that: sandwich, wrap or soup.  Something.  Man, it can be frustrating sometimes.

But as I said, I have no one to blame but myself.  I should have packed something – anything.  A handful of almonds, a wrap sandwich, a little homemade spam musubi in a lunch tin, … etc. .. SOMETHING.  I promise myself as I go to bed that night that I will try to avoid this in the future.

And I know full well it will happen again.

And then I wish for that freakin’ food truck again.

Hmm… if only.

……

Avoid hunger meltdowns.  Make these and pack one for your next outing.  I can’t call them apple turnovers (which usually use puff pastry) because they are not.  This morning it hit me:  these babies are like Hostess Fruit Pies… only minus the chemicals and gluten.  Do you remember those?

Kitchen assistant

Really – we (the girls and I) just tossed these together because they wanted to cook… and I wanted to use the apples up.  I didn’t want another apple pie and I didn’t want to look up my recipes for pie crusts; thus this was born.

Actually, the dough is super pliable.  I really like that.  I rolls easily/nicely between two pieces of parchment paper.  However, it is NOT a flaky crust.  It totally is a Hostess Fruit Pie crust.

I think I will take this dough and play around with rolling in some bread pats or shredded butter (frozen stick = shredded in food processor) to form a flakier crust.  But for now?  This completely fits the bill.  I am holding a tartlet/pie thingy in my hand as I write.  I’m in heaven.

Tomorrow the girls and I will convert this to a savory pie.  I have visions of cheesy goodness (although Zoe is dreaming of peanut butter and jelly within hers and Rory wants laver/seaweed (???!!) in hers).  I guess we will see where this takes us.

If you give it a whirl, please come back and let us know what you did with yours!

AND PS:  Next time, I’ll take pictures of us rolling it out.  Guess I didn’t get those done as I was managing my two kitchen assistants (egad!) and their love of the stand-mixer.  :D

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Fruit Pie/Tartlets

Crust Recipe
INGREDIENTS:
1 teaspoon xanthan gum
1 1/2 cups GF Flour Mix
1/2 teaspoon salt
3 Tablespoons cold butter
1/4 cup COLD water
1 Tablespoon lemon juice
1 egg yolk PLUS 1 whole egg

DIRECTIONS:

  1. In the bowl of your food processor (with the blade attachment), mix together your dry ingredients.  Add the butter in pats (3 Tbsps. COLD butter cut into smaller pieces).  Blend again until the butter is distributed evenly into tiny peas or smaller.
  2. Add the cold water, lemon juice and egg.  Mix again until it comes together to form a ball.
  3. Scrap out and form into a disc.  Wrap in plastic (or insert into a plastic bag) and refrigerate until ready to use.

When ready to use:

  1. Preheat oven to 375F.
  2. Divide dough into 6-8 pieces (depending on the size of your tartlets/pie thingies).  We made 4 large triangles (made from 6-inch or so squares (BIG, IMHO!) and one open tart (8″ x 5″) for Dad.
  3. Roll out your dough between two pieces of parchment paper to the desired thickness (about 1/4 inch).  Fill with 2-4 Tablespoons (more/less depending on the size of you dough) of your desired filler.  (We used mostly cooked apples with cinnamon a la apple pie filling for the ones in the photos – See below for a rough guess as to our “measurements”).
  4. Bake on a piece of parchment paper for 15 minutes at 375.  Lower the temperature to 350 and bake an additional 10 minutes until the outer edges of the crust turn golden.
  5. Top with icing, if so inclined.  (I used a pat of softened butter, 2 Tablespoons of milk and well… umm.. I didn’t measure but about 1/2 – 2/3 cup of powdered sugar.  Mix to a semi-thick glaze and drizzle over the warm pie-lets).

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APPLE FILLING

Ingredients:
3 Fuji apples (hard for me to measure, as my “helpers” helped themselves to lots of apple slices as we prepped)
2 Tablespoons lemon juice
1/4-1/3 cup of sugar (depending on the sweetness desired/sweetness of the apples)
1 Tablespoon cinnamon
2 Tablespoons of butter
2 Tablespoons of GF Flour mix

Directions:

  1. Peel and core your apples.  Slice into thin strips (about 1/4 inch thick).  Toss the strips with the lemon juice as you go in a bowl.
  2. Preheat a pan over medium.  Add the butter.  Dump in your apple slices, sugar, cinnamon.  Cook over medium heat until the apple slices are tender but NOT mushy (8 minutes or so).
  3. Taste and adjust your sweetness level.  (Add lemon juice, if desired too)
  4. Sprinkle the 2 Tablespoons of GF Flour mix over and stir in.  Cook an additional 2-3 minutes until the moisture/sauce begins to thicken.
  5. Remove from the heat and set aside until ready to use.  (I had left overs, so I added them to the bottom of a oven-puffed pancake for breakfast the next day after storing in the fridge overnight.)

Enjoy!
Kate