Gluten Free baked Zucchini Sticks

These little sticks are great for an appetizer served with Ranch Dressing, or a side dish to a big meal.  Either way they are good for you, quick and easy!

Here's what you need:  2 zucchini, salt pepper to taste, 1 egg, 1/4 cup of milk or soy, 3 Tablespoons of parmesan, 2 cups gluten free bread crumbs, and 1 cup gluten free flour or baking mix.  Preheat oven to 375 degrees

So wash and cut the ends off of your zucchini.  Then cut it in half, then in half again.  Then I just continue to cut longways in the middle until I get the size sticks I want to coat. 







Take the sticks of zuchinni and place in a bowl of 1 beaten egg and milk. 








 On a plate combine your remaining ingredients and mix well.  Take each stick coating it in the dry mixture and place on a non stick baking pan.  Bake at 375 degrees for 12 minutes or until golden brown.  Serve alone or with ranch dressing.

Information on Xanthan & Guar Gums

So when I began this Gluten Free diet, to say I was overwhelmed is an understatement! I went to all of the wellness and health food stores in our city, and to the big chains that sold gluten free items.  I'm not going to lie, I cried.  Not because I couldn't have chocolate cake anymore, because Betty Crocker makes a GF one!  But simply because I was confused.  When my doctor called with my diagnosis I was excited; not because I have a disease but because there was something I could do to prevent sickness.  Slowly, through the internet, books and my own research I am discovering some things I'd like to share with you. For instance:  what is Xantham gum and why can't I chew it?  And Guar?  It sounds like some kind of South American lizard...

    Well, here is the scoop:

•  In baked good, it increases dough yield, gives a greater resiliency, and improves texture and shelf life
• In pastry filling, it prevents 'weeping' of the water in the filling, keeping your pastry crisp
• In dairy products, it thickens milk, yogurt and cheese products
• For meat, it functions as a binder
• In condiments, it improves the stability 
• It is also used in dry soups, instant oatmeal, desserts, and frozen food items.

 So basically, it is like a mommy:  It keeps everything together & looking good!

In your gluten free baking it will add texture, & reduce crumble factors.  But these gums have 8xs the thickening factors of ingredients you normally use, so if you use too much....these gums will produce a chewiness to your recipe!  But if your baking is a little too crumbly just note and add a little more gum to your recipe the next time you make it.   

So this is what it looks like in it's original form;

 and this is what it looks like after! 

• Use 1/2 teaspoon of xanthan or guar per 1 cup gluten free flour blend in cakes, cookies, bars, muffins, and quick breads
• Use 1 teaspoon xanthan or guar gum per 1 cup for yeast breads, pizza, and other yeast recipes. 

(The above information is from Beth Hellson the founder of Gluten Free Pantry and President of the American Celiac Disease Alliance)

Gluten Free Apple Crisp

Celiac Disease has killed my love for apple pie!  And until I learn to make a better gluten free pie crust....AND I WILL!  Warm apple crisp, served over Blue Bell Vanilla will just have to do.  (Poor me)

 This recipe is NOT difficult at all, I just have a lot of pictures for some reason? So, don't let my trigger happy finger discourage you at all.

Here is what you need:  I got 5 apples out, but they were so big I just used 3.  Go with whatever apple is your favorite.   And you need 3/4 cup coconut oil, 2 Tablespoons lemon juice, 2 Tablespoons maple syrup, 1 cup oats (I buy mine at the health food store to assure they are GF), 2 teaspoons tapioca starch or flour, and 3/4 cup brown rice flour, 1 cup brown sugar, 2 teaspoons cinnamon divided, 1 teaspoon sea salt, 1 teaspoon regular sugar.  Preheat your oven to 350 degrees...

Take a small dab of your coconut oil and spread to coat your baking dish on the bottom and along the sides to prevent sticking.

Peel, core and slice your apples.  I have this handy little gadget from William Sonoma that does it for me, and YES I am a cheater! 

Now place your apples in a bowl with your maple syrup and your lemon juice and toss to coat.  Then line your baking dish with the apples. You will have to put some on top of one another, and pour the left over syrup and juice over them.

In a separate bowl add your 1 cup oats, flours, brown sugar and 1t. cinnamon

Don't forget your sea salt!  I LOVE sea salt and have it on hand but if you don't have it...who cares!  Add regular salt; and let's be honest-it's the same!

Mix it up!

Add your 3/4 cup of coconut oil and you can TRY to cut it in with a pastry cutter, or knives, but I honestly just wash my hands and pinch it in my dry ingredients.  I hate all these kitchen gadgets - they are called FINGERS and they are FREE!

Cover your apples with the mixture and shake it down.  Some of your apples are going to come to the top and that is ok.  Put in the oven for 20 minutes....

At 20 minutes, pull them out, toss, and add your 1 Tablespoon of cinnamon and granulated sugar on top.  Mine is already mixed for toast for my kids...cook an additional 10 minutes after tossing.

When apple crisp is finished serve over Vanilla Blue Bell or just eat alone. Either way it is an amazing GF dessert and your house smells divine! 

Gluten Free Potatoes and Sausage

As children our menu consisted of two choices: take it or leave it!  I have made things in the past, ok the present as well, that my family is not crazy about.  (esp since I have begun learning to cook Gluten Free) But you are going to at least give it a shot before you complain at my table.  This recipe is just 'naturally' gluten free, and by that I mean you don't have to buy special flours, gums, oats ect.  So meat & potatoes is definitely a TAKE IT meal for my boys! 

 Here is what you need:  2 Tablespoons olive oil, little gold potatoes, sausage of your choice, red pepper, green onion, salt, pepper, 1 cup water, & rosemary or thyme. (If you don't have one or the other, you meal is going to be fine without it)

 Just to speed things along, I wash the amount of potatoes my family will eat and place them in the microwave for 1 1/2 minutes, turn and cook another 1 1/2 minutes on the other side while I am preparing the other ingredients.

  

While your potatoes are in the microwave, cut your sausage, red bell pepper and onions.   I'd like to tell you an amount, but each simple ingredient is up to you and how many you are feeding and how much they like of one thing.    

When your potatoes are finished, place your 2 Tablespoons of olive oil in a pan on a medium heat.  Dice your potatoes and place them along with the sausage in your pan.  Add I cup of water for the potatoes and sausage to steam.

Add salt and pepper to your liking, veggies on top, toss and cover.  Turn heat down to medium low and let steam until potatoes are tender.  Remove from burner, top with rosemary and serve.  I made a pan of gluten free cornbread to go along with this nice winter meal. 

So...isn't it pretty? My son devoured it, and when I found his plate in the sink it was covered in green onions and red bell pepper.  At least he didn't complain and chose his own method of "take it AND leave it".  

Gluten Free Lemon Drop Cookies

These are really good, but I am learning that sometimes the GF baking can be a little crumbly---BUT TASTY and yes, GLUTEN FREE!  **these have to be chilled 2 hours and do not brown much in cooking

So here's what you need!  1 cup white rice flour, and 3/4 cup SWEET rice flour, 1/4 cup cornstarch, 1/2 teaspoon xanthum gum, 1 Tablespoon lemon extract, zest of 1/2 lemon, 2 sticks of softened butter, 1/2 cup powdered sugar and some for dusting,  & the juice of 1 lemon

Add all of your dry ingredients except for your powdered sugar.  In a separate bowl, cream your powdered sugar and butter, then add it along with remaining ingredients to your dry and mix to form your dough.  It will look like the photo below...

             Just thought I'd reassure you that Argo is in fact Gluten free.  
             If you look below the Nutritional Facts is says "a gluten free
             product".  When you go to your health food stores some of 
             baking products can be purchased at a higher price, but if the 
             ones at the store state 'gluten free'...you can count on it and 
             save a little money.  (And all extracts are GF)

Wrap dough in plastic wrap and refrigerate for 2 hours....wait, wait, wait...

Preheat oven to 350 degrees, roll into tablespoon size balls, & bake for 13-15 minutes

let cool and coat in powdered sugar. YUM :)

 My 16 year old dips them in lemon juice,then powdered sugar again; and pops them in his mouth.  He hates anything lemon!  (sarcasm)

Gluten Free Broccoli and Walnut

This recipe is really great with any meat you may fix for the family and best of all...it's Gluten Free

 

You are going to need, two bunches of washed broccoli, a few tablespoons of parmesan, a small bag of walnuts, the juice of 1/2 lemon, 1 -2 cloves of garlic, 2 tablespoon of olive oil, and salt and pepper to taste

Place your oil in a skillet on a medium heat and add, salt pepper, garlic for about 2 minutes

I usually don't measure, and I use coarse salt for most of my recipes.  I have no idea why....preference I guess.

Next add your broccoli and walnuts,  lower the heat, & squeeze lemon on top.  Mix.

When your broccoli is a nice bright green color, and tossed with all of the seasonings, juice and oil, top it with parmesan & serve. 

And maybe you don't like broccoli.....well, 

Creamy Crunchy Chicken Pasta

I found this on a wonderful blog.The recipe is beautiful and tasty, but I took some short cuts because #1 I can and #2 I can.  The first one being that she has you dip the chicken in milk, then flour, then milk, then crunched cornflakes she crunched up in a blender. 

 I crushed 5 cups of cornflakes with my hands, combined the 1/2cups of flour with them---turned our the same!

Also her recipe called for pounding the breasts into thin pieces and fried them whole in a sauce pan.  My kids like extra crunchy stuff, so I took the 3 chicken breasts and cut them into thin strips instead.  Then dipped them first in the milk and then the flour-corn flake combo.  Popped them in the oven at 375 degrees until brown turning them once. 

Meanwhile....

I made the sauce with 

2 Tablespoons of olive oil with a few corn flakes in a sauce pan along with Italian Philadelphia Cooking Creme, 2 cans cream of chicken soup,

 And finally 1 cup of mile and heat thoroughly to a slight bubble.

While the sauce is slowly heating up, and the chicken is in the oven, you can boil your pasta.  I prefer penne but bow tie is also great with this recipe.  When it is all finished plate with pasta, creme, chicken and creme again.  Serve with a salad and bread.  

Sarcasm Note:  I love it when I have prepared a great dish and there is no frozen garlic bread!

So I had to make my cheating standby I'll share with you now.

 I take frozen biscuits, spray a bundt pan and pop them in the oven until they can be pulled apart. 

 

 Pull them apart, and melt 2 tablespoon of butter and season it.  I use garlic, salt, pepper, and oregano.  Then, pour it over the biscuits and continue to bake until golden brown. 

 This is the outcome and they are soooo flaky and yummy you won't believe it!

Sarcasm Note:  The bundt pan makes them beautifully shaped and I'd never use anything else.  

(Actually I chose it because it was on top of the other pans)