If there's one thing I LOVE to eat it's Fettuccine Alfredo (if you couldn't tell already from my "About Us" page.) The only problem- the dairy. Gluten is easy to get rid of because I can easily sub out the gluten-infested noodles for Tinkyada's Gluten Free Fettuccine Noodles and I don't even notice a difference! But the Alfredo-now that's a tricky one.
I have tried all sorts of dairy free Alfredos. Some made from cashews, some prepackaged from the store, some made from gluten free flours and I have not been satisfied! Luckily for me, longing is a great inventor of amazing dishes and this next dish is amazing! I'm so pleased that it turned out so well! I always ask my husband is a recipe is "website worthy" and he said, "Honey, this is restaurant worthy." ;) What a sweetie! Enjoy!
(Gluten Free, Dairy Free, Vegan)
Created by jalene
Start to finish less than 10 min
Makes about 2 & 1/2 cups
Tips from jalene:
The great thing about this dish is that you can't tell it's made from coconut milk (unless it's reheated). But even when it is reheated, its only a slight taste. For this reason I recommend making this fresh when you need it.
Also, I always carefully read the list of ingredients on anything prepackaged that I buy. When shopping for "dairy free" items, I have found a HELPFUL trick! IF THE LABEL SAYS "VEGAN" IT'S ALSO DAIRY FREE! And thanks to all the Vegan consumers out there, there are a lot more Dairy Free options in the grocery stores today!
I learned this great tip from my cousin last week. She says she replaces oat flour for wheat flour 1:1 in any regular recipe and she has great results! I admit I was a little skeptical because I have tried some oat flour items and they have turned out too moist or soggy. But, with a little bit of faith, I tried this out with my daughter yesterday... and they were a hit!
They have an amazing taste (even with a sub of rice milk for regular milk), they pull apart from the muffin paper perfectly, and they stay moist (but not too moist). I wish I could report how they do on days to follow but we polished all 9 of them off today! Audrey kept asking for "more fuffin!" (which is so cute because she can obviously say the "m" sound in more but apparently not for muffin. ;) So cute. Happy eating!
Gluten Free Moist Blueberry Muffins
(Gluten-Free, Can be Dairy-Free)
Adapted by jalene from a recipe by Blendtec
Makes 9 muffins (weird number I know but that's just how it worked out)
Note from jalene:
FREE FREE FREE!
Ok folks! I have another great give-a-way for you! This is a 26 page mini-book written by Linda Clark (M.A., C.N.C.) and it is filled with helpful Gluten Free information.
Inside the book you'll find information like:
What causes food intolerances?
What is gluten?
Transitioning to a gluten free life style
Buying ingredients tips
Substitutions for wheat flour
Recipes and more!
So, interested in winning this book? You can qualify by either:
Contest ends midnight August 6, 2012
Recipe UPDATE: I have another roll recipe that I've been using more for Hamburger Buns. They're quick and they look beautiful. This is still a great recipe, I just prefer my Quick Roll Recipe instead. ;) Click the recipe name to view.
So I've been playing around with my dinner roll recipe and I've been able to do quite a bit with it! This next recipe turns out amazing. The hamburger buns are MOIST, not-distracting, have a GREAT TASTE and easy to make. The whole process can be done in under an hour which is such an improvement from some other hamburger bun recipes I've seen. You can also make it dairy free if you prefer. I like my hamburger buns a little dried out so you can make these the day before you have hamburgers too to save time.
Great news too, these can also be FROZEN! Simply freeze them after cooling completely in an airtight ziplock bag. To thaw you can throw them in the oven at 350 for about 5-7 minutes or thaw them on the counter or in the microwave.
Gluten Free Hamburger Buns
(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by a recipe from Carol Kicinski
Makes 11-12 hamburger buns
2. In a small bowl combine the yeast, sugar, and warm milk. Cover with a towel and let sit 6-8 minutes or until the yeast has doubled in size. (2 cups should become 4 cups).
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, and baking powder.
4. Add the yeast mixture, 2 eggs, butter sub, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes longer on medium speed.
5. Scoop 1/2 cup dough out onto a cookie sheet forming a circular mound.
6. Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Let rise 30-35 minutes. The last 10 minutes, preheat your oven to 375 F. Discard plastic wrap.
7. Bake for around 15-20 minutes or until tops are light golden brown. Slice in half and serve with your favorite burger!
To store: Cool completely then keep in an airtight container. Can also frozen for later use.
Trouble-shooting your BUNS:
Some gluten free baking has to be done very PRECISE in order to turn out correctly. This recipe is no exception. If your buns flattened or turned out incorrectly check these helpful tips to trouble-shoot where it went wrong:
If you caught my post last week I posted a fantastic freezable gluten free and dairy free pizza crust. It makes an excellent basic pizza crust that holds together well and tastes really close to a real gluten-infested crust!
But then I started thinking, "Man, wouldn't it be nice to have a gluten free crust you could cook on a pizza stone? Now that would be awesome." I had a gluten-infested recipe that I was trying to copy but the trouble with gluten free dough is that it's SO STICKY and doesn't work like a regular dough. After a bright idea I finally did it! You are going to be amazed at this crust! It raises well before cooking and develops a excellent crunch on the edges while cooking. This seriously might be your new favorite crust.
I think it's actually easier than the freezable version because you can simply roll it out. (I took a lot of pictures so you could see just how easy it is.) IF YOU DON'T HAVE A PIZZA STONE, don't fret it. Just use a pizza pan that can withstand cooking at 500 degrees F.
(P.S. I LOVE this pizza sauce on it. Give it a try!)
Pizza Stone Italian-Style Pizza Crust
(Gluten Free, Dairy Free)
Created by jalene but inspired from a recipe by the baking beauties
Yields two 14-inch pizza crusts
5. With a rolling pin, roll out the crust to your desired thickness. It will raise almost 1/3 of the amount. (I rolled mine to about 1/3 of an inch thick.)
6. Remove the top layer of parchment paper and save (for prep of the 2nd crust).
7. Place your pizza stone in the oven and preheat to 500 degrees F. Let dough rise for at least 35 minutes.
Does't that crust look amazing for being gluten free?!
While the first crust is rising start on your 2nd crust following the same method as above.
At this point I place my crust onto my pizza slider thingy (not sure what the technical name is for it...) but you don't have to have one of these. Just improvise.
8. Top with your favorite toppings and slide into the oven onto your pizza stone. Now I know what you're thinking...parchment paper can only go to 425 degrees...
So this part is really important: After 4 minutes of cooking, pull out the parchment paper from under your cooking pizza. (If you are using foil, you DON'T have to remove it. It can simply bake the entire time on it.)
Bake for a total of 10-12 minutes or until cheese is melted and lightly browned. Enjoy!
Audrey loving her gluten free, dairy free pizza!
Notes from jalene:
I DON'T recommend using olive oil for this recipe because the smoking point is 350 degrees. Smoking points are important to know because oils will break down and can become very harmful to your body. For the technical version read this quote:
"decomposition results in the creation of hydroperoxids and then increasing levels of aldehydes. (Aldehydes are toxic compounds and recognized “markers of oxidative stress in cells” and are known contributors to “degenerative illnesses.” What does this mean for anyone who eats rancid oil? They just invited in a Trojan Horse of free radicals galore that are now beginning their violent pillaging of the person’s innards."
Vegan mozzerella cheese works amazing on this crust/method too. Audrey's cheese only piece is pictured to the right. I have also found the higher cooking temperature is BETTER for Vegan cheese because it was not melting like normal mozzarella does at a lower cooking temperature.
If you're anything like me...on those super warm summer days it's really hard to get up the desire to cook a hot dinner. Heating up the oven is the last thing I want to do! But this recipe is one of those mix it, leave it, and then love it recipes! It only has 3 ingredients and takes just a couple of minutes to throw everything in. Then stand back and let the crock-pot do the work while you play! I got this recipe from my sister-in-law Andrea and it's been an instant hit!
This recipe feeds about 4 so you may want to double it for larger groups. You can also double the recipe and freeze the leftovers for quick meals another time. Enjoy!
3 Ingredient Mexican Crock-pot Chicken
(Gluten Free & Dairy Free)
Created by jalene's sister-in-law ;)
Store leftovers in an airtight container in the fridge for up to 3 days or freeze.
One of the biggest complaints that I hear from people about being gluten free is about the BREAD. "It's like eating sawdust!" "It's SO dry, it just crumbles when you eat it."
WELL NOT THIS ONE!
You will be so pleasantly surprised when you try these next rolls. I took 24 of them to a family reunion for sandwiches and before you know it they were gone! I love this recipe so much I'm experimenting with it to create other variations (soon to come)! Until then, enjoy these basic dinner rolls. They're moist, hold together well, taste really similar to a regular dinner roll, and they are great for sandwiches.
Soft Gluten Free Dinner Rolls
(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Carol Kicinski
Makes 20 rolls (using 1/4 cup per roll)
For 30 rolls use a recipe and a half
7. Remove plastic wrap.
8. Bake for around 15 minutes or until tops are light golden brown.
Cool slightly and remove from pan. These taste AMAZING hot out of the oven but they are also good at room temperature too. Store in an airtight container. You can even freeze them and then heat them back up when you need them.
I now use 2 cups brown rice flour instead of both white rice flour and brown rice flour. It's a little bit healthier and it still works out great.
I LOVE the summer time because things are relaxed, easy going, warmer... But this past week has been CRAZY! I even have been late on my posts which I never do! I promise to make up for it with these next couple of days. I've teamed up with my mom this week (who is also gluten free) to bring you some AMAZING treats.
One of my favorite things to do on a summer night is to make s'mores! I found these great marshmallows at Sunflower Market and they don't contain any corn syrup! Hooray. The ingredients look A LOT better than the Kraft alternative and they were verified gluten free so I bought them.
I also verified that Hershey's chocolate bars are gluten free. (See my post HERE.)
The only trouble now- gluten free dairy free graham crackers are so expensive!! They are close to 5 dollars for a small box. Ouch. So with a little adaption, I took this gluten free graham cracker recipe and made it dairy free too! You're going to love them. They taste close to the real thing.
If you're not dairy free, simple sub real milk for the milk substitute and butter for the Earth Balance butter spread.
Honey Graham Crackers
(Gluten Free, Can be Dairy Free, Can be Soy Free)
Adapted by jalene from a recipe by Elizabeth Barbone
4. Carefully remove top piece of parchment. Transfer dough to a cookie sheet.
5. With a pizza wheel trim around the outside to create a clean edge. Then score the dough into 3 by 3 inch squares. With a fork, prick the dough to prevent bubbling and help even cooking. Cover dough with the parchment paper again and place in fridge for 10 minutes.
6. Bakes 15 minutes or until evenly brown. (I usually scoop off the outside edge pieces and continue baking the center.) Remove from pan and cool on wire rack. Break along scored lines. Makes 24 three-inch squares.
Some people were wondering what kind of candy we feed Audrey. Truth is, she doesn't have a lot of sugar! And if she does, it's in the form of pure maple syrup, honey or organic evaporated cane sugar.
But she will inevitably eat candy one day (as all of us have) and when she does, here is a list of Gluten Free candies from Hershey to choose from. They do not state which are Dairy Free as well so I'll have to check the labels closely.
The following information comes straight from the Hersey Website:
"For your convenience, the current products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA). Please note this list is not all inclusive as we have other gluten-free confections.
The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase."
Last updated March 29th, 2012
ALMOND JOY and MOUNDS Bars – ALLHERSHEY’S – BAKING ChipsHERSHEY’S Butterscotch Chips
HERSHEY’S Cinnamon Chips
HERSHEY’S KISSES MINI KISSES Milk Chocolate
HERSHEY’S Milk Chocolate Chips
HERSHEY’S MINI CHIPS Semi-Sweet Chocolate
HERSHEY’S Premier White Chips
HERSHEY’S Semi Sweet Chocolate Chips
HERSHEY’S SPECIAL DARK Chips
HERSHEY’S SUGAR FREE Chocolate Chips
REESE’S Peanut Butter Chips
HERSHEY’S – Baking BarsHERSHEY’S Semi Sweet Baking Bar
HERSHEY’S Unsweetened Baking Bar
HERSHEY’S – CocoaHERSHEY’S Cocoa
HERSHEY’S SPECIAL DARK Cocoa
DAGOBA Baking and BeveragesDAGOBA All Baking Bars
DAGOBA All Bars
DAGOBA Cacao Powder
DAGOBA Authentic Drinking Chocolate
DAGOBA Chai Drinking Chocolate
DAGOBA Unsweetened Drinking Chocolate
DAGOBA Xocolatl Drinking Chocolate
HEATH Bars – ALLHERSHEY’S KISSES and NUGGETSHERSHEY’S KISSES Milk Chocolate
HERSHEY’S KISSES Filled Chocolates – All
HERSHEY’S NUGGETS Candies – All
HERSHEY’S Milk Chocolate BarHERSHEY’S Milk Chocolate Bar (1.55oz only)
HERSHEY’S Milk Chocolate with Almonds Bar (1.45oz only)
HERSHEY’S Syrup and REESE’S ToppingsHERSHEY’S Caramel Syrup
HERSHEY’S Chocolate Syrup
HERSHEY’S Chocolate Syrup with Calcium
HERSHEY’S Chocolate Sugar Free Syrup
HERSHEY’S Lite Chocolate Syrup
HERSHEY’S SPECIAL DARK Syrup
HERSHEY’S Strawberry Syrup
REESE’S Chocolate Peanut Butter Topping
REESE’S Peanut Butter Cups – ALL Except Seasonal Shaped ItemsSCHARFFEN BERGERSCHARFFEN BERGER 70% Bittersweet Chocolate Bar
SCHARFFEN BERGER 82% Extra Dark Chocolate Bar
SCHARFFEN BERGER 41% Milk Chocolate Bar
SCHARFFEN BERGER 62% Semisweet Dark Chocolate Bar
SCHARFFEN BERGER 99% Unsweetened Dark Chocolate Baking Bar
SCHARFFEN BERGER Cocoa Powder
SCHARFFEN BERGER 70% Bittersweet Baking Chunks
SKORSKOR Toffee Bar
YORK Peppermint Pattie – ALL(source)
Make sure to note that the seasonal shaped Reese’s peanut butter cups are not on the gluten-free list.
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