Friday, July 30, 2010

Gluten Free Cake Like Doughnuts

     I just made a batch of our favorite doughnuts and realized that I hadn't shared the recipe.

     I use a recipe from  I have reprinted it below with their permission.  I have included my changes to the recipe to also make it dairy free, corn free, and egg free.
Amazing Gluten-Free Buttermilk Donuts

By What's Cooking? on December 21, 2006
Prep Time: 30 mins Total Time: 40 mins min Serves: 16 About This Recipe

"They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site."

  • 2 eggs, beaten
  •  2 cups buttermilk
  •  1/4 cup butter, melted
  •  5 cups gluten-free rice flour mix (see above)
  •  1 cup sugar
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1/2 cup sugar, set aside in a bowl
Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.

Remaining dough scraps can be rolled into balls ("donut holes") and fried. Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time. Serve while warm.

 Alterations for corn, dairy, and egg replacements:
  • I used pumpkin for my egg replacer.  I use 1/4 cup of pumpkin puree for every 1 egg, so a total of 1/2 cup.
  • Buttermilk - 2 cups of milk substitute mixed with 2 TBSP of vinegar.
  • Butter - extra virgin olive oil, or any neutral oil.
  • Xanthun gum - guar gum.  
NOTE:  I successfully cook these by halving the recipe.

***If you are looking for the Krispy Kreme type, I found this recipe but haven't gotten to try it yet.  Maybe some of you out there will try it before I will.  It is the next on my list of things to make.  Here is the link

Eat Yummy!!

Free of: Gluten, Corn, Dairy, Eggs, Soy, Nuts

Wednesday, July 28, 2010

Food for Life GF English Muffins

     Another product that I found recently in my grocer (Whole Foods, and MOM's ) was the Food for Life GF english muffins.  They come in two varieties, brown rice, and multiseed.  Both are extremely delicious.  They taste just like regular gluten muffins.  I was excited to make pizzas like I use to when I was a kid.  Crack open the english muffin, spoon on some Ragu pizza sauce, and top with cheese, and voila!  Lunch!  Now, we use these gf muffins, preservative free, all natural pizza sauce, and buffalo cheese, with delicious results.  My kids adore them and they are quick for me to make.

     We also make Mc Muffin type sandwiches for breakfast, and they kids make warm peanut butter and jelly sandwiches.  They are a welcome addition to our GF pantry.  I would highly recommend these.

Joan's Italian Bread Loaves

     I just found a new item being carried in our local supermarket in the Washington DC area.  It is a wonderful frozen bread that you can thaw out and use numerous ways.  I had first tasted Joan's products at a celiac convention in Maryland.  Her bagels and english muffins were the tastiest gluten free bread I had ever had.  No lie, they tasted no different than a gluten bagel.  They are a company based out of New York, and you can order any of their products over the Internet at  I will say that they are a bit pricey.  Delicious, but pricey.  I never ordered any on line, mainly because most of her products contain egg and cornstarch.

    I found her Italian bread loaves in the frozen section and was surprised to find that the ingredient list contained no eggs, no gluten, no soy, no dairy, no cornstarch but does use xanthan gum ( if you are very sensitive to corn).  The loaves were still pricey, a whopping $8.99!   They sell them for $7.00 on the website, but that is without the shipping and handling.

    I loved the bread!  I cut the three loaves in half, greased my hands and rolled them a little longer to make them into hot dog buns.  I noticed a few things, my first whirl around making these loaves.  I tried the microwave instructions for a quick defrost, and was not as happy with how it thawed out as opposed to letting it thaw out over night.  If you have the time, it is much better if you thaw it out over night.  Also brush the tops with oil so that they brown nicely.  I didn't brush them with oil the first time and they stayed a pasty white.  You can see the pictures below that I used the buns for hot dogs and meatball subs.  Yuuumm!

I also want to mention that the consistency and texture of the cooked bread is smooth and not gritty---a real plus!  The only thing I noticed was that they were a bit dense.  Otherwise, they were delicious.    I am looking forward to using the bread to make pretzels, and roll out some dough to make calazones.  I was even thinking of making bread twists.  I am excited for the possibilities!

Saturday, July 17, 2010

The Baggie Rack

For years, I wished I had more hands.  More hands to grab kids, more to clean my house faster, and more to get the cooking done in fifteen minutes.  But alas, I still only have the two with which God gave me.  I wish at times that I had just a touch of that Harry Potter magic, and could be like Mrs. Weasley, where her pots are being stirred by an invisible hand.

Since, I am sure that I am not going to get any more hands, and if I use my children's hands, there will be  more flour on the floor than in my bags.  I was quite thrilled to receive this nifty gadget from my mother the other day.  (I call her the queen of kitchen gadgets.  And she has some pretty neat stuff!)  It was this baggie rack.  My mother knows how much time that I spend mixing together flours and putting them into ziploc baggies, so that I can whip them out when I need them.  I spend a couple of hours every weekend, making up twelve bags of my bread machine bread mix, so that I can just dump them out every morning to have freshly baked bread.

I have taken a picture of my apple green baggie rack.   No magic, but it does effectively hold up my plastic bags as I fill them.  The arms of the rack are adjustable to allow for different sized bags.  It also has arms that rotate, allowing the holder to lie flat and fit into a kitchen drawer.

I love my baggie rack!

The purchased the stand from  but they no longer seem to sell it--as far as I have checked as of March 2011.

Buying GF Flours in Bulk

I am a person who believes in emergency essential planning, and often buy things in bulk.   I was excited when my sister pointed out an article that I had missed reading in my Martha Stewart Living magazine.  It was a small paragraph on where to buy GF flours in bulk!   I was very interested.  The place is called Dakota Prairie Flour Company.  Their flours are certified gluten free;  they are organic, and Kosher.

That is a picture of my 25 lb bag of white rice flour.  I also ordered 25 lbs. of potato starch.  The customer service rep was friendly on the phone, and my shipment was delivered fairly quickly (seeing as they are located in North Dakota and I am here in Virginia).  Shipping was about $ 30.00.  I paid roughly $26.00 for each 25lb bag.  Note-- They do come in bigger sizes,  just check their website.  Breaking it down, with shipping and handling for my area,  I paid approximately $1.65 a pound for both my white rice flour and potato starch.  Not a bad price here, for the Washington D.C. area.

I placed my order over the phone and discovered in talking to the customer service lady, that they have received so much business from the publicity in Martha Stewart's magazine,  that they are currently reworking their infrastructure in terms of the ease of placing orders.  Before Martha exposure, they did not take paypal or credit cards, nor were they set up to take online orders.  They are in the processing of changing all of that.  So maybe by the time you order, some of those conveniences will be available.   So far, I am very pleased with them.  A thumbs up from me !

Sesame Pork Roast

I have been looking relentlessly, for really good allergy free slower cooker recipes.   It has been a challenge.  I have made some truly disastrous, and awful tasting dinners.  All for the sake of something new and something quick and easy.  On those nights we have had the back up dinner plan--- pb and j sandwiches.  I'm beginning to think that I will induce a peanut allergy at the rate that we are having failed dinners.   All  of that aside, I tried my hand at this recipe.  Now I have to write a disclaimer here.  If you are looking for a really good tasting asian dish, this will not satisfy your discriminating palate.  However, if you are looking for a tasty quick meal, then this one isn't bad.

I made a few alterations to make this recipe to make it suitable for our needs.

  • I made sure to use GF Soy Sauce.
  • I used rice vinegar instead of the cider or white vinegar.
  • I used arrowroot starch instead of cornstarch. 
  • NOTE:  When my pork was finished cooking, it didn't fall apart.  My meat was tender, but I ended up cubing mine. 
My kids enjoyed this dish, served over rice.  I tasted it and thought, "Well, this isn't all that bad.  It doesn't satisfy my cravings for chinese food, but it wasn't half bad."  Then I found myself having seconds, along with my kids.  

So where as I wouldn't give it the 4 1/2 stars that it received on .
  I would give it about a 3 1/2 to 4.  I'm keeping the recipe, because of it's convenience and the fact that all my kids will eat it.  A rarity in my house!

This recipe comes from Sue Brown of San Miguel, California.
1 (4 pound) boneless pork shoulder roast
, trimmed
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water
1.Cut roast in half; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Cover the pork and remaining marinade; refrigerate overnight. Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender. Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.

Wednesday, July 14, 2010

Potato Soup


Free of:  Gluten, Corn, Soy, Dairy

I wanted a change of pace from making chicken noodle soup for my one son.    I found a recipe from Paula Deen that got great reviews and I decided that I would make it dairy free.  All my kids loved the soup.  So here is my adapted version of her Potato Soup with Shrimp.  

1/2 cup extra virgin olive oil
1 small onion diced
2 carrots diced about the same size as the onions
2 tablespoons of sweet rice flour
8 medium russet potatoes, peeled and cubed
2 1/2 cup hemp milk
2 1/3 cup chicken broth*
1 tablespoon dried parsley
Salt and pepper to taste


In a 4 quart pot, saute the onions and carrots in the olive oil, until they are tender, about 5 minutes.  Add flour and whisk.  Cook for about 1 minute.  Add the potatoes, milk and chicken broth.  Cook over medium heat for 20-30 minutes, or until the potatoes are soft and tender.  Add the parsley, and salt and pepper to taste.


  •  The original recipe called for shrimp to be boiled in salt water until they turn pink and then added to the soup.  I loved the potato soup before adding the shrimp, but decided to add the shrimp for something different.  I cheated though and added what shrimp I had on hand, which was 2 cups of salad shrimp.  I added them after the soup was cooked because salad shrimp are already cooked, and I didn't want them to be tough.  
  • Paula also suggested garnishing with bacon bits. Sounds yummy. 
  • In the readers review of her recipe, many commented on being allergic to, or disliking shrimp.  They suggested using ham instead, and adding corn.  I thought that this really sounded good.  I am going to make this soup next time with diced ham and peas (we are allergic to corn).
  • * in Paula's recipe it called for chicken bouillon cubes.  I can't use chicken broth if I want my whole family to eat something ( I have one child allergic to chicken), so I made this soup with homemade pork broth instead and it was excellent.  I wrote up the recipe with the  2 1/3 cups of chicken broth (the liquid) mainly because it is a more readily available ingredient.   
      I made this soup with ham, and it was wonderful.  If for some reason you want to thicken your soup, don't forget  that you can take a cup or so of the potatoes with some of the broth and put it in a blender and then add it back to your soup.   


Friday, July 2, 2010

Toaster Pastries

Free of:  Gluten, Corn, Soy, Dairy, Eggs, Nuts, 

This is my first attempt at mock Pop Tarts.  I decided to start safe and used a chocolate filling.  All of my kids loved it but one, who declared that it is suppose to have fruit filling not chocolate.

I made this using my favorite pie crust recipe and you can use your choice of filling.  I used Art of Gluten Free Baking Pie Crust Recipe.  ( I use guar gum instead of xanthun gum to make it corn free). For the filling I used Enjoy life chocolate chips (  I love chocolate! ) and then pressed the edges together.  Instead of an egg wash, I brushed it lightly with extra light virgin olive oil.  Lined a baking sheet with parchment paper and cooked it at 350 degrees for 10 minutes or until they were golden brown.  Removed them from the sheet and dusted with confectioner's sugar.

To make this shape I used a new gadget that I received--a pocket pie mold.

You can certainly use any large cookie cutter or just cut out a pair of rectangles.  I hope to try this recipe again using our homemade strawberry jelly.  I will let you know how it goes!  

Hot Wings

Free of:  Gluten, Corn, Egg, Soy, Dairy

I make this for a easy snack or a desperate main course.  It is quick in prep, but takes 40 minutes to cook ( not so quick).

Take chicken wings and your favorite seasoning blend.  I use Penzey's Northwood or Bangok.  You can use anything, for example, McCormick's Montreal or Cajun seasoning.  Coat the wings heavily, place on a foil lined baking pan.  Bake at 400 degrees for 20 minutes,  turn them over and cook and additional  20 minutes.

I like to eat mine dry, but you can easily take the cooked wings and dip them into your favorite hot sauce before serving.