EZ GFCF | A Gluten Free Recipes Blog

8.10.2006

Recipe guide

A guide to all the recipes on this Web site, sorted by type of recipe.

8.06.2006

8.05.2006

Cakes, cookies and sweets recipes

Cakes, cookies and sweets

8.04.2006

8.03.2006

8.02.2006

7.22.2006

Here's another basic recipe. But, just to get it on record...

5-6 potatoes
Canola oil
Sea salt

heat oil in a deep frying dish. Either cut potatoes to desired size or shape, or buy a inexpensive french fry cutter. When you hear the oil start to "pop," carefully put in a layer of potatoes. Heat to golden coloring, turning every so often. Drain. Sprinkle salt over top.

6.20.2006

Burgers

Now, this one is ridiculously easy! Anyone can make a burger, and you probably have your own way of making it. So, follow your stomach, or your kids' stomachs. Here's my simple version. Served without buns (for now) and Heinz ketchup.

1 lb. ground beef
1 tsp sea salt
1 tsp paprika
1/4 tsp hot pepper powder
1 tbsp onion diced
1 tbsp ketchup

I bake these at 350 degrees for 20 minutes. I also make a bunch and freeze the extras.

5.03.2006

Potato Chip Chicken

This is a favorite in our home and a special treat we make every so often.

The recipe, of course, is just what it sounds like -- potato chips and chicken, together.

What you need, then, is some chips, and some chicken. Essentially, you just crush the chips, dip the chicken and cook!

Ingredients
-------------
4 oz. Lays potato chips (gf), crushed (2 small bags)
1 chicken breast
Canola oil
Heinz ketchup (optional)
1 Egg or egg sub
Sea salt
Paprika

Cut chicken into nugget pieces. Heat pan with oil (this could be baked also). Mix 1 tsp oil into chicken pieces along with sea salt and paprika. Dip pieces into egg/egg sub and then roll in crushed chips to coat. Cook or bake until done.

One variation on this is to skip the oil and egg coating, and stir in ketchup instead, then coat with chips. The kids love this too.

4.21.2006

Easter Candy III

So, I now think I've got it. And, I plan to try it this weekend. I think the trick may be powdered sugar. So, I've found corn starch-free powdered sugar at Miss Robens and I've learned that shortening likely won't do. Cocoa butter should be used, but my kids can't have it. So, there's a similar butter called Mango Butter. I'm shopping for it now. So, I'll use mango butter, powdered sugar and carob. I'll let you know.

4.14.2006

Easter Candy II

OK -- I'm about halfway there. I tried a second round of chocolate easter candy and it's OK, but not great. I'm using carob powder, sugar and organic palm shortening. I also tried using Ghee. But, the main problem is the cane sugar does not dissolve. I'm heating it and pouring into candy molds. That part works. It cools and pops out of the forms. But, the candy is grainy because of the sugar. So, I'm going to try another round using powdered sugar (corn free). The other problem, but not as crucial to me, is the candy melts easily. So, it needs to be stored in the fridge. I don't think the kids care about that. It'd be nice to get it to hold its form out of the fridge also. Maybe another base -- like palm or coconut oil? We'll see.

4.12.2006

No yeast?

Tried a yeast substitute in a bread recipe the other day. It worked -- about 50%. I used some baking soda and lemon juice in place of a yeast packet. It was the recipe for Tom's Bread, commonly found on the web and in this blog. The bread raised about half of its intended height. Still, it worked and I ended up with a loaf of bread that I could slice for my kids. They loved it. I plan to keep tinkering with yeast subs to see if I can get more raising out of them.

4.03.2006

Cactus cookies

You read the headline correctly -- cactus cookies. Actually, I made cookies over the weekend that use cactus nectar as a liquid sweetener. They're awesome and the kids loved them. See my previous post on replacing corn syrup. This stuff really works.

4.02.2006

Easter Candy

I must confess that I don't know what to do about Easter, which is coming soon. My kids cannot eat chocolate. So, I use carob powder instead. But, now I'm faced with the king of all chocolate holidays -- Easter. I have promised myself that I will learn how to make one chocolate candy for them by Easter using the carob powder. I'm reading recipes online and in cookbooks and trying to figure out how to convert. Remember, we also can't use milk, butter or corn syrup. Looks impossible, right? I don't think so. We can use palm shorterning and agave nectar -- see the previous post. In fact, a trial run of a taffy-like candy over the weekend didn't turn out too bad. The kids love it. It's a cross between taffy, tootsie roll and hard candy. I want to make mold candies, like an Easter bunny. That's my goal.

4.01.2006

Replacing corn syrup

If you've ever tried to make candy at home and your kids can't tolerate corn, then you've likely come across this problem: corn syrup. It's found in many candy recipes, including chocolate treats. Here's an alternative you might consider. Sweet Cactus Farms makes an agave nectar -- from a cactus plant. It's sweet, organic, kosher, gluten free, dairy free, nut free and it absorbs slowly enough into the body that it's even OK for diabetics. I bought an 8 oz. bottle for $5. That's retail. Find it wholesale for $4 through a co-op or other supplier, including the manufacturer's website.

3.23.2006

Cornless sugar

I was taught this simple trick for making powdered sugar, so I'll pass it along. Powdered sugar bought at the store most often contains sugar and corn starch. That's no good for those of us with kids dealing with corn problems. Corn does horrible things to both of my daughters. So, make your own. Put regular sugar in a food processor and do it until it breaks down to a powder. You can add a starch to help recreate the "powder," like potato starch or arrowroot starch. Store some in a kitchen container.

3.21.2006

Organic shortening? Really?

Yep, you read the headline correctly -- organic shortening. Spectrum Organics makes an organic shortening that's made from 100% organic expeller pressed palm oil. It lacks the bad stuff in Crisco -- like soy. And, it's free of trans fat. That certainly doesn't mean it's fat free. But, it's great for the allergy cook and for kids on the autism diet. So, maybe that impossible pie crust is possible after all?

3.20.2006

Fridge pickles

This is my kosher dill pickle recipe, called Fridge Pickles.

I grow my own pickles -- very easy. You can do the full recipe or cut it in half or down to a quarter. And, you can find pickling cukes in the grocery too. I'm sure you can even use regular cucumbers, just cut into spears or slices. Anyway ...

77 oz. water
38 oz distilled vinegar
8 oz pickling salt (1/2 lb.)
74 oz cucumbers (~4.5 lbs.)
handfull of fresh dill heads (I grow, but can be bought)
peeled garlic cloves
whole peppercorns

Put water, vinegar and salt into a large pot and boil.
Remove from heat and pour into glass (mason) jars overnight to cool. (Wash the jars first)
Next day, scrub the cukes and remove the blossom ends by making a thin slice.
Either keep cukes whole, or cut into spears or slice crosswise.
Pull out the jars you wish to use -- not the jars with the brine.
Add some dill to the jars, a few garlic cloves and about 1 tsp peppercorns.
Add cukes and cover with cold brine.
Keep in fridge for 3 days before eating.

These will keep nicely for months. I've had mine in there for 3-4 months with no problem. Just keep lids on tight. There's no need to process these in a canning pot. The vinegar solution preserves the cucumbers. If you can them, the cukes get soggy. So, I do it this way in mid-summer and have cucumbers through Thanksgiving. Then, I try to buy some more in the fall at the store, and make another batch to get through to spring.

You can adjust the flavor of this by adding more/less garlic, mustard seed, celery seed, hot pepper, onion, etc. By the way, the photo is from the Seeds of Change website -- a good supplier of organic seeds.

They are fun to grow if you have space. They grow like a vine. So, dig a 8-10' row, put two 6' stakes on either end, and tie netting to the stakes to make a "fence." The cukes will vine up the fence. Pick regularly to keep the vines producing.

Good luck!

3.18.2006

Need GFCF recipes? Start with pancakes!

I get a lot of questions about how to get started on a gluten-free casein-free diet (the autism diet). One great place to find some beginning recipes is at the GFUTAH website. This is where I found the pancake recipe that I use weekly (slightly modified). Anyway, check it out and I'm sure you'll find something that fits your child's taste. Look at the pancake recipe but I'll include my version here. By the way, the pancakes shown at right are from their website.

Pancakes

Bean flour mix (1/3 cup chickpea flour, 1/3 cup potato starch, 1/3 cup tapioca flour)*
2 tbsp sugar (or other sweetener)
2 tsp baking powder
1/4 tsp sea salt
2 tbsp oil
1/3 cup water + another half of 1/3 cup water
Cooking spray or oil for the pan
(I exclude egg or egg sub and xanthan gum on purpose in this recipe. Yes! It still works)

Combine the flour mix, sugar, baking powder and salt. Mix.

Add the oil and water and whisk. This should resemble normal pancake batter and not stick to the whisk but not pour off of it like water. Something in between. You'll know if it's too dry because the pancakes will look flaky and dry. It's just right if the pancakes show bubbles while cooking.

I spoon 1 tbsp batter onto a medium hot pan sprayed with original Pam. Turn when bottom is browned.

Makes about 1 dozen. I often make a double batch.

Note: I exclude the xanthan gum and egg sub because it tends to make the pancakes too gooey and not fluffy.

I also modify this recipe sometimes by adding 8 tsp carob powder (cocoa is fine if your child can handle it) and another 1/3 cup water to make "chocolate pancakes."

Thanks to the GFUTAH folks!

H1