Apple Pie yummy!

GFG's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup 
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Gluten-Free Food and Ingredient Substitutions

Gluten-Free Food and Ingredient Substitutions

If you’re tempted to experiment with making your favorite recipes gluten-free, here are some savvy substitutions for a few of your favorite ingredients. Don't hesitate to get creative!

• Flour: If your recipe calls for flour, consider using cornstarch or a gluten-free flour or mix. Experiment with the many new flours available, like bean flours, sorghum, and amaranth. They’re nutritious and add flavor, and oh yeah, they’re gluten free!
• Breadings and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips are also excellent alternatives.
• Thickeners: Cornstarch, arrowroot flour, and tapioca starch make great substitutes for flour and other thickeners. Dry pudding mix works well for sweet recipes, and bread or baking mixes work well for just about anything.
• Binders: Consider using gelatin, xanthan gum, or guar gum.
• Bread crumbs: Many gluten-free breads turn to crumbs when you look at them. And certainly, there are always plenty of crumbs in the bag; just use them as extras for cooking. Or crumble some bread slices, and toast or broil the crumbs to make them crunch.
• Croutons: Cut fresh, gluten-free bread into cubes, deep fry, and then roll in Parmesan cheese and spices. Some people suggest letting the bread get just a tad stale (not moldy) before making croutons this way.
• Granola: If you can find gluten-free oats, you’re set. But if you can’t, you can still make granola. Toss together toasted nuts and seeds and then mix them with gluten-free cereal, honey, vanilla, a tiny bit of oil, and spices or seasonings.
  How much spices and seasonings? A smidge or so, until it tastes like you like it. Bake at 300 degrees for an hour, stirring every 15 minutes. Add dried fruit (that’s been soaked in water for 10 minutes), let cool, then refrigerate or vacuum seal and freeze.
• Trail mix: Many trail mixes that are available at the stores are already gluten-free, but if you like to make your own, mix some peanuts, raisins, dried fruit, and gluten-free chocolate candies or chips.
• Oatmeal or hot cereal: Try corn grits. Prepare them like oatmeal and top with butter, cinnamon, and sugar, or fry them. Hot cereals are also available from the producers of grain-free flours. Some new amaranth and quinoa hot cereals also are available that are nutritional powerhouses.

Happy New Year!

HAPPY NEW (glutenfree) YEAR!

So, 2012 is finally over and the world didn't end. To fight your hangover with a good breakfast, why not try those glutenfree enchiladas? Have fun and enjoy 2013!

This gluten-free dish is fancy enough to serve to company, but easy enough to serve for breakfast to the family. For ultimate enjoyment, top off the enchiladas with salsa and sour cream. Breakfast doesn’t get any better than this!

Preparation time: 40 minutes

Refrigeration time: 1 hour

Cooking time: 40 minutes

Yield: 2 servings

1/2 cup finely minced cooked ham

2 sliced green onions

1/3 cup finely chopped green pepper

1 tablespoon olive oil

Two 8-inch gluten-free tortillas

6 tablespoons shredded cheddar cheese

3 eggs

1/3 cup half-and-half

2 teaspoons gluten-free flour mixture

1/8 teaspoon garlic powder

3 drops hot pepper sauce

Salsa

Sour cream

1. In a medium skillet, sauté the ham, green onions, and green pepper in the oil over medium heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
2. Lay out the tortillas. Spoon the ham mixture down the center of each tortilla, dividing the mixture evenly. Sprinkle the cheese on top of the ham mixture.
3. Roll up the tortillas and place them in a greased 9-x-6-inch baking dish.
4. In a medium bowl, whisk the eggs until they’re frothy. Add the half-and-half and whisk until the ingredients are blended.
5. Add the flour, garlic powder, and hot pepper sauce to the eggs and mix well.
6. Pour the egg mixture over the tortillas. Cover the pan with plastic wrap and chill for at least 1 hour.
7. Remove the baking dish from the refrigerator 30 minutes before baking.
8. Preheat the oven to 350 degrees.
9. Bake the enchiladas, uncovered, at 350 degrees for 40 minutes, or until the eggs are set and the top is very lightly browned. Serve the enchiladas with salsa and sour cream.

Merry Christmas #2

Let's continue our glutenfree journey (with nuts this time)!

So, you had a great Christmas night? Great! Me too. But what to eat tonight? Why not close your meal with a mixed-nut pie? So, here we go:

You can fill this gluten-free, mixed-nut pie crust with any prepared pudding or a no-bake cheesecake filling. Use any combination of ground nuts; just make sure they’re finely ground. And don’t skip the chilling step; it helps solidify the crust so the oils in the nuts don’t separate.

Preparation time: 15 minutes, plus chilling time

Cooking time: 10–15 minutes

Yield: One 9-inch pie crust

3/4 cup finely ground pecans

1/2 cup finely ground almonds

2 tablespoons almond meal

1 tablespoon packed brown sugar

1/4 cup butter, melted

1. In a medium bowl, combine the pecans, almonds, almond meal, and brown sugar and mix well.
   Stir in the butter until blended.
2. Press firmly into the bottom and up the sides of a 9-inch pie pan.
   Cover and chill in the refrigerator for 1 hour.
3. Preheat the oven to 350 degrees F. Bake the pie crust for 10 to 15 minutes, or until set.
   Cool completely and then fill with any filling.

Merry Christmas!

Merry Christmas to all of you!

If glutenfree or a bacon-loving meat fan: Merry Christmas to all of you, I wish you all of the best and lots of love, happiness and time for you and your beloved ones. 

But lets not forget about our recipe: a christmas glutenfree cinnamon apple fritters! YEAY

Preparation time: 20 minutes

Cooking time: 4 minutes

Yield: 8–10 fritters

3 eggs

1 cup minus 2 tablespoons (107 grams) sorghum flour

1/3 cup (55 grams) sweet rice flour

1/3 cup minus 1 teaspoon (41 grams) brown rice flour

1 cup minus 2 tablespoons minus 1 teaspoon (105 grams) tapioca flour

1/2 teaspoon salt

1 tablespoon plus 1 teaspoon maple syrup

1 teaspoon baking powder

1-1/2 teaspoons cinnamon

2/3 cup minus 1 tablespoon buttermilk

1/2 teaspoon plus 1 teaspoon vanilla

1 small Granny Smith apple, peeled and minced

2 cups safflower oil for frying

1 cup powdered sugar

1 tablespoon milk

1. Beat the eggs in a large bowl with a spout. Add the flours, salt, maple syrup, baking powder, and cinnamon and beat for 1 minute.
2. Beat in the buttermilk and 1/2 teaspoon vanilla. Stir in the apple and let the batter rest while the oil preheats.
3. Heat 2 cups safflower oil or solid shortening in a large frying pan.
   Line a cookie sheet with a few pieces of newspaper and then top with paper towels.
4. In a shallow bowl, combine the powdered sugar, 1 teaspoon vanilla, and milk and mix until smooth; set this glaze aside.
5. Check the oil temperature; it should be at 365 degrees F.
6. Carefully drizzle 1/4 cup of the dough into the oil. Drizzle the batter in one direction and then perpendicular to the first layer, leaving holes for the oil to penetrate so the fritter cooks evenly.
7. Fry the fritter for 2 to 3 minutes, until the top edges start to turn brown.
   Flip the fritter and cook for another minute until browned.
8. Remove the fritter with tongs to the prepared cookie sheet.
   Let the fritter rest for 30 seconds and then flip to drain.
9. Repeat with the remaining batter.
   As the fritters start to cool, you can dip them into the powdered sugar glaze. Let them stand on a wire rack until the glaze hardens. Store at room temperature for three days.