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.

Day #17

Three weeks, we are coming!

Hello everybody!

Today is the 20th of december, the last day on earth :-)

Why not have some biscuits as a party snack while we dance into the end? Right, no way not to have them!

Use this recipe to prepare basic gluten-free buttermilk biscuits that you simply drop onto a cookie sheet and bake. Biscuits are quick breads, leavened by baking powder and/or baking soda. You make them by cutting a fat into flour and adding liquid until a soft dough forms.

Basic Buttermilk Biscuits

Preparation time: 15 minutes

Cooking time: 25–30 minutes

Yield: 12 biscuits

1/2 cup (78 grams) sweet rice flour

1/2 cup (80 grams) superfine brown rice flour

1/2 cup minus 1 teaspoon (80 grams) potato starch

1/2 cup minus 1 teaspoon (58 grams) tapioca flour

3 tablespoons sugar

1 teaspoon xanthan gum

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

6 tablespoons cold butter, cut into pieces

1 cup cold buttermilk

1 egg, beaten

1. Preheat the oven to 400 degrees F. In a food processor or blender, combine the sweet rice flour and brown rice flour and process or blend until very fine. Pour into a large mixing bowl and add the potato starch, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and salt.
2. Using two knives or a pastry blender, cut in the butter until it’s the size of tiny peas.
3. Measure the buttermilk into a glass measuring cup and add the egg; beat until combined. Add all at once to the flour mixture and stir just until the liquid is absorbed.
   Let stand 5 minutes.
4. Using a spoon rinsed in cold water to prevent sticking, drop the biscuits the size of a golf ball onto ungreased cookie sheets, leaving about 4 inches between each biscuit. Bake for 25 to 30 minutes, or until the biscuits are light golden-brown.
   Cool on a wire rack.

The Free & Mini Glutenfree Cookbook

I am glad you are here!

Today is your lucky day. As you know, I am publishing recipes EVERY day on this blog here to help you stay glutenfree and to support your diet! You are getting a smaller (mini) version of The ultimative glutenfree Cookbook but for free! 

What is included in the eBook:

1 recipe for:

Cookies

Snacks

Breads

Breakfast

Soups

Wraps

Meals

What is NOT included in the eBook:

 30+ recipes for:

Cakes

Cookies

Snacks

Breads

Breakfast

Side Starches

Soups

Wraps

Meals

Plus measuring conversions 
AND 
a temperature guide!

Click the image or here to get it!

Day #16

Cookie fillings - Glutenfree Style!

Love sandwich cookies? This recipe for vanilla crème filling is gluten-free and vegan — and oh so versatile. With a few ingredient switcheroos, you can make five more flavors of cookie crème filling: coconut, fudge, peanut, grasshopper (mint), and almond. Scroll down for the variations on this basic vanilla crème recipe:

Vanilla Crème Filling for Cookies

Preparation time: 10 minutes

Cooking time: 3 minutes

Yield: 1 cup

2 tablespoons boiling water

2 tablespoons organic palm oil shortening

2 cups powdered sugar

1 drop vanilla extract

1. In a medium, heat-proof bowl, combine the boiling water and shortening.
   Let the shortening melt.
2. Stir in the powdered sugar and vanilla. Beat with a mixer until the mixture is light.
   The consistency will be plastic and spreadable.
3. Use the filling to make sandwich cookies. Roll the filling into a ball and place it between two cookies, flat sides together.
   Gently press down to spread the filling.
4. Cover the bowl with plastic wrap to prevent drying if you make this filling before the cookies are ready.

Coconut Crème Filling: Substitute 2 tablespoons coconut oil for the shortening and coconut extract for the vanilla.

Fudge Crème Filling: Reduce the shortening to 1 tablespoon and melt 1 ounce chopped bittersweet or unsweetened chocolate into the shortening and then add the sugar and water.

Peanut Crème Filling: Reduce the shortening to 1 tablespoon and add 1/4 cup natural peanut butter to the shortening and water mixture.

Grasshopper Crème Filling: Substitute 2 tablespoons boiling peppermint tea for the boiling water and mint or peppermint extract for the vanilla. You can tint this green with a drop of food coloring.

Almond Crème Filling: Substitute almond extract for the vanilla.

Day #15

Two weeks are over!

I am so glad that you made it! Half a month of eating glutenfree and it seems that you're still interested in learning more, cooking delicious diet food and living a healthier lifestyle. So, here is a special celebration recipe for your breakfast:

Mini Pancetta Quiches

Preparation time: 20 minutes

Cooking time: 25 minutes

Yield: 36 servings

2 tablespoons (16 grams) cornstarch

2 tablespoons (14 grams) tapioca flour

3/4 cup milk

1/3 cup heavy cream

3 eggs

1/2 teaspoon salt

1 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 tablespoon olive oil

6 ounces diced pancetta

1 shallot, minced

1 cup shredded fontina cheese

1/4 cup grated Parmesan cheese

1. Preheat the oven to 425 degrees F.
   Spray 36 mini muffin cups with nonstick cooking spray and set aside.
2. In a blender or food processor, combine the cornstarch, tapioca flour, milk, cream, eggs, salt, thyme, and pepper.
   Blend until smooth and set aside.
3. In a medium skillet, heat the olive oil over medium heat. Add the pancetta; cook and stir until the cubes are crispy, about 5 to 7 minutes. Add the shallot, cook for 2 minutes, and then drain well on paper towels.
4. Divide the pancetta mixture and fontina cheese among the mini muffin cups.
5. Spoon about 1 tablespoon of the egg mixture into each mini muffin cup, over the pancetta mixture. Sprinkle each mini quiche with a bit of Parmesan cheese.
6. Bake for 15 to 20 minutes, or until the quiches are light golden-brown and set.
7. Let the quiches cool in the muffin tins for 5 minutes and then run a sharp knife around the edge of each mini quiche and remove from the tin. Serve warm.

Day #14

Mushroom - yummy!

These gluten-free Cajun stuffed mushrooms are tangy and will tantalize the tip of your tongue. But if you want your Cajun stuffed mushrooms to be five-alarm, then use gluten-free hot sausage and add more Cajun seasoning.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 24 mushroom caps

Nonstick cooking spray

16 large mushrooms

2 small onions

1 green pepper

1/2 pound gluten-free spicy sausage

1/2 teaspoon garlic powder

3/4 teaspoon Cajun seasoning

2 teaspoons dried parsley flakes

1/2 teaspoon cumin

1 cup mayonnaise

3/4 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees F.
2. Line an 8-x-11-inch baking dish with foil.
3. Spray the foil with nonstick cooking spray.
4. Clean the mushrooms, removing the stems from the caps.
   Set the caps aside.
5. Chop the stems and the onion.
6. Mince the green pepper.
7. In a large skillet, brown the mushroom stems, 1 cup onion, 1/4 cup green pepper, and the sausage over medium heat, breaking the meat up with a fork.
8. Stir in the garlic powder, Cajun seasoning, parsley flakes, and cumin.
9. Pile the stuffing into the mushroom caps, dividing evenly.
10. Set the caps, stuffing side up, in the prepared baking dish.
11. In a small bowl, stir together the mayonnaise and Parmesan cheese.
12. Spoon the mixture on top of each mushroom cap.
13. Bake the mushrooms for 35 minutes, or until the cheese is golden.

Day #13

The last day before your 1/2 month celebration! :)

So, tomorrow we will be celebrating your half month 100% glutenfree diet! That is not just awesome but awesome². I would love to know if you feel any better already (remember, 14 days is not that much for a body that had been polluted for several years) or do you just like my recipes and want to leave a comment?

Anyway, let's jump directly to our recipe for today:

Chocolate Cake - 100% glutenfree!

Preparation time: 25 minutes

Cooking time: 60 minutes

Yield: 16 servings

Two 1-ounce squares unsweetened chocolate, chopped

Two 1-ounce squares semisweet chocolate, chopped

One 12-ounce bag dark chocolate chips

1/2 cup water

1 cup butter, cut into pieces

1 teaspoon espresso powder

1/2 cup packed brown sugar

1/3 cup granulated sugar

1/4 cup cocoa powder

6 eggs

1 tablespoon vanilla

1/2 cup white chocolate chips, finely ground

Glaze:

1 cup milk chocolate chips

3 tablespoons butter

2 tablespoons honey

1 teaspoon vanilla

1. Preheat the oven to 325 degrees F.
   Grease a 10-inch springform pan with unsalted butter and line the bottom with parchment paper. Grease the parchment paper with unsalted butter. Wrap the outside of the pan with a large single sheet of heavy-duty foil (to prevent leaks) and set aside.
2. Place the chocolate in a medium, microwave-safe bowl. Add the water, butter, and espresso powder. Microwave on high for 1 minute and then remove and stir.
   Continue microwaving for 1-minute intervals, stirring after each interval, until the mixture is melted and smooth, about 2 to 3 minutes.
3. Beat in the sugars and cocoa powder and then let cool for 15 minutes.
4. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla and ground white chocolate chips.
5. Pour into the prepared pan. Bake for 50 to 60 minutes, or until a thin crust forms on the top and the cake is just barely firm in the center.
6. Remove the cake from the oven and let it cool on a wire rack for 15 minutes.
   Run a knife around the sides and invert onto a serving plate. Remove pan sides and pan bottom. Cool completely.
7. To glaze, combine the milk chocolate chips, butter, and honey in a small saucepan over low heat. Cook and stir until smooth. Remove from the heat and stir in the vanilla; let cool for 15 minutes.
   Stir and pour the glaze carefully over the cake.