Hello Gluten Free

Gluten Free Southern Peach Cobbler

Heidi — Fri, 12 Sep 2014 08:11:53 +0000

Peach cobbler is a family favorite. We first started to make it around 20 years ago when we moved into our home. In the back of our house were two big, beautiful peach trees. My son, Mason, is a peach cobbler junkie. When the peaches were ripe, he and I would go out and pick them. Then we would assemble 3 peach cobblers. When they were finished baking, one would be for us and the other two for our neighbors. Mason and Rachel would get their little red wagon, load up the cobblers and go and deliver them. Sweet memories!

This peach cobbler is easy to assemble and so buttery and delicious. We hope you love it as much as we do!

Love Heidi

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Gluten Free Southern Peach Cobbler

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Ingredients

Filling

5 Cups sliced peaches
1/4 cup GF flour blend
2/3 cups sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
2 Tablespoons butter (Used to butter pan)

Topping

1 cup GF flour
1/3 cup brown sugar (packed)
1/2 cup butter

Directions

Filling
Step 1
Peel and slice peaches. Toss with lemon juice. Combine all dry ingredients with the peaches. Pour into a 8 or 9 inch square buttered/or Pam sprayed pan.
Topping
Step 2
Combine sugar and flour then cut in the butter until crumbly. Sprinkle over the peaches. Bake at 400 degrees for 30 minutes or until the crust is brown and bubbly.

Gluten Free Fluffy Pancakes

Heidi — Fri, 29 Aug 2014 17:13:08 +0000

Heat up the griddle my friends! Doesn’t matter if it is breakfast, lunch or dinner time. Today’s recipe of gluten free fluffy pancakes is a family pleaser any time of the day. I made these one weekend when I was watching my 19 month old grandson. He couldn’t get enough of them. They are so delicious on their own that syrup wasn’t even necessary, but is always a welcome embellishment.

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Love Heidi

Gluten Free Fluffy Pancakes

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Ingredients

1 cup gluten free flour blend (I use Auntie's)
2 Tablespoons sugar
2 Teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla (add more if you would like)
2 Tablespoons vegetable oil
1 cup milk
1 Large egg (beaten)

Directions

Step 1
Whisk together in a large bowl all dry ingredients. Add egg, milk, oil and vanilla, mixing until smooth.
Step 2
Heat a griddle/frying pan that has been lightly oiled or sprayed with GF Pam over medium high heat. Pour small portions of batter (about 1/4 cup) onto hot griddle. Brown on both sides. Serve hot!

Gluten Free Devil’s Food with Raspberry Whipped Cream

Rachel — Thu, 21 Aug 2014 07:00:03 +0000

I’ve been on bed rest for the past three weeks which means I’ve had a lot of time to think. Mainly about food. A few weeks ago I told my mom that I really wanted a devil’s food cake with fresh raspberry frosting….I have no idea why I thought of that specific flavor combination, but I’m pregnant, so there’s that. Lucky for me (and you!) my mom can make any gluten free cake like a boss. (Exhibit A…Our Italian Creme Cake) She brought over the most delicious and moist devil’s food cake and we created the raspberry whipped cream together. The whipped cream is made with fresh raspberries and they taste so summery and amazing with the chocolate-ness of the cake.

A few friends stopped by the other day and we busted out this cake to share. Neither of them eat gluten free and they both loved it. One of my friends even said “I don’t want to brag…but I eat a lot of dessert. This cake is objectively good…I’m not even going to qualify it by saying ‘It’s good for gluten free!'” Haha!

A few notes about this cake:

The frosting is minimally sweet, which I prefer because the cake itself is rich. I suggest tasting the whipped cream after you incorporate the raspberries and adding more sugar if you think you need it.
I love the texture of raspberry seeds, but if you don’t, strain the raspberry puree through a mesh strainer before incorporating into the cream.
This cake is definitely best served cold, so stick it in the fridge before serving!

Happy eating!

Rachel

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Gluten Free Devil’s Food with Raspberry Whipped Cream

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Ingredients

Cake

1/2 cup milk
1 tablespoon white vinegar
4oz semisweet chocolate (chopped)
1 stick butter (cut into small pieces)
1 cup water
2 Cups GF flour (I used Auntie's)
1 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups sugar
2 eggs
1 Teaspoon vanilla

Frosting

1 Cup fresh raspberries (set a few aside for top)
1 1/2 Cups heavy cream
1 Tablespoon sugar

Directions

Cake
Step 1
In a small bowl stir together milk and vinegar and set aside to sour. Melt chocolate and butter with water in a double broiler on top the stove on low heat, whisking until smooth. While chocolate mixture is cooling, preheat oven to 350 degrees. Spray with GF Pam or butter two 9 inch round cake pans. Dust with flour for easy removal. Sift together flour, salt and baking soda. Beat sugar into chocolate mixture with an electric mixer. One at a time, add eggs, beating well after each one. Mix in vanilla. Add GF flour mixture and beat on low speed just until combined. Add soured milk and then beat for 2 minutes on high speed. Pour batter into pans dividing them evenly. Bake for about 35 minutes. Cake is done when the tops spring back when touched lightly. Cool in pan on a rack for 5 minutes and then remove from pans until completely cooled.
Frosting
Step 2
Rinse raspberries. Place in a blender or food processor and puree until raspberries are to a fine consistency. If you don't like the seeds you can strain them out or use a cheese cloth to remove them. We chose to keep them in. Be sure to set aside several raspberries for decoration after you have frosted the cake. Whip the cream and sugar together until you get stiff peaks. We didn't want a sweet frosting so we used minimal sugar. If you want to have a sweeter frosting add more sugar, one tablespoon at a time, until you get the sweetness you desire. When your whipped cream is at the stiff peaked stage, whisk in pureed raspberries. Frost cake as desired and top with raspberries.

Gluten Free Biscuits and Gravy

Rachel — Thu, 14 Aug 2014 06:39:29 +0000

This biscuit and gravy recipe is the nut. Super easy and delicious. The biscuits have lots of layers and beautiful height. The sausage gravy is so yummy and the easiest gravy recipe I have ever found. While I was in Chicago a couple of weeks ago, I made them for Rachel and Niles. I am pretty sure they were a hit. Each of them had two biscuits lathered with gravy. I overheard Niles say, more then once, “that they look and taste like real biscuits.” The best compliment ever.

I experimented with great success, making the biscuits and freezing them prior to baking. When I was ready to bake the biscuits, I let them thaw on a cookie sheet then followed the baking instructions. Success!

This weekend we made bacon, egg and cheese biscuits for breakfast! They were unbelievable. I usually make a double batch and freeze a half dozen for later. They are so good that it is hard to keep them in stock. Good thing they are so easy and quick to make!

**Update – We’ve learned a few things about making this recipe since we originally posted it. Instead of using butter flavored Crisco, I use butter. Butter is always better. Be sure to use cold butter, cut up into little pieces. When I put it into the flour mixture I stir it first making sure the butter is covered with the dry ingredients, then I start to use the dough cutter. When you mix the dry ingredients with the wet ingredients the dough will be very sticky. Sprinkle some parchment with a little bit of GF flour and start to knead the dough adding small sprinkles of flour until the dough is just to the point of no longer being sticky. Then start folding over the dough. Lots of times. This gives you the nice layers. Also with the gravy, you can use 1/2 lb. to 1 lb. of sausage. All other gravy ingredients can remain the same.

Big Biscuits

Ingredients:

2 cups GF flour
1 Tbs. baking powder
1 tsp. salt
1 Tbs. white sugar
1/3 cup butter flavored Crisco
1 cup milk

Directions:

Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk. Dough will be wet and sticky. That is o.k.
Turn onto a floured surface. Sprinkle with a little flour on top. Knead dough 4 or 5 times. If the surface or dough gets sticky again sprinkle surface and top of dough again with flour. Knead 4 or 5 times. Repeat until you get a dough that has been kneaded around 20 times and is no longer sticky/but not dry.
Pat dough to 1 inch thick. Cut biscuits out with large cutter or glass dipped in flour. Place biscuits on ungreased baking sheet.
Bake about 13 minutes until edges and bottom are lightly brown. Keep an eye on them and shorten the time if you use a darker cookie sheet.
Brush tops with melted butter.
Wait until they have cooled before you shove them in your mouth!

Sausage Gravy

Ingredients:

I pound Jimmy Dean All Natural Sausage
1/4 cup GF flour
2 cups milk
Salt and black pepper to taste

Directions:

Crumble and cook the sausage in a large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve over hot biscuits. Refrigerate left over gravy. Store biscuits at room temperature.

Happy eating!

Love Heidi

Gluten Free Lasagna

Heidi — Tue, 12 Aug 2014 06:40:45 +0000

Here’s a great recipe for delicious, rich flavored, gluten free lasagna. It takes a little time to make the homemade sauce, but time well spent! When I first made this recipe, several years ago, I discovered DeBoles GF No Boiling-Oven Ready Lasagna noodles. I won’t go back to boiling. The evening I served this lasagna for dinner I also made my Gluten Free Dinner Rolls and sprinkled them with Italian seasoning. It was a perfect pairing.

Heidi

We post a gluten free recipe each week! Follow us on Facebook, Twitter or Instagram to stay in the loop

Gluten Free Lasagna

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Ingredients

1 Pound sweet Italian sausage
1 Pound ground beef
1/2 cup chopped onions
2 Cloves chopped garlic
1 (28 oz.) can crushed tomatoes
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1/2 cup water
2 Tablespoons white sugar
1 teaspoon fennel seed
2 Teaspoons fresh Basil leaves chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
15 Ounces ricotta cheese
1 Large egg
1 Pound shredded mozzarella cheese
1 cup shaved Parmesan cheese
12 GF Lasagna Noodles (I use DeBoles GF No Boiling-oven ready Lasagna noodles)

Directions

Step 1
In a large pot brown ground beef, Italian sausage, garlic and onions until they start to cook (about 7-10 minutes). I use medium heat. When the meat is finished browning add your cans of crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into the cooking meat. Add the white sugar, fennel seeds, Basil leaves, salt, Italian Seasoning and ground pepper. Give it all a good stir, making sure everything is blended into the meat. Cover the pot and let the meat sauce simmer for 1 and a 1/2 hours.
Step 2
When the meat sauce is ready mix the ricotta cheese with the egg in a separate bowl and set aside. It will be part of your layers.
Step 3
It's time to build us some lasagna. Use a 9 x 13 inch baking pan. Spread 3 cups of meat sauce on the bottom of the pan. Lay down 6 of your DeBoles GF No Boiling-Oven Ready lasagna noodles. Spread 1/2 of the ricotta cheese/egg mixture over the noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese flakes over the mozzarella layer. Spread 3 more cups of meat sauce over the cheese layer. Lay down the remaining 6 noodles. Spread with ricotta mixture, mozzarella and Parmesan cheeses saving some for the top of the lasagna. Put the remaining sauce on top of the last layer of cheese, sprinkling with cheese set aside for the top of the lasagna.
Step 4
Cover lasagna dish with foil. Bake in a preheated oven at 350 degrees for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Allow to cool for 15 minutes after lasagna has finished baking. Serves 12 people.

Easy Peasy: Gluten Free S’mores

Rachel — Thu, 07 Aug 2014 08:17:28 +0000

The other day I had s’mores for dinner. I’m pregnant, so it just happened.

We actually made them all together as a family, and it was so fun. S’mores have been on my summer bucket list and I’m so glad we finally got around to it! Our little 18 month old son stood on a chair at the kitchen island and helped us assemble them (which he loved), then he watched them get toasted in the oven. It was just as cute as it sounds and just as delicious as it looks. I had actually never made s’mores in the oven, but they turned out awesome–as in golden brown marshmallows and everything!

I didn’t think it was possible to make a good s’more without a campfire, but look at how perfect they were! If you haven’t had s’mores yet this summer, here’s my quick, 5 minute method:

Here’s what you need:

Gluten free graham crackers (we used Kinnikinnik brand)
Large marshmallows
Good quality milk chocolate

Here’s what you do:

Set your oven to “broil”.
Stack one graham cracker square, a square of chocolate and one marshmallow on a parchment lined cookie sheet. (Repeat for as many s’mores as you want.)
Place the cookie sheet in the oven. Turn the oven light on and watch the marshmallows. Once they reach desired doneness, remove the cookie sheet quickly. (For a golden brown mallow like you see here, it takes less than one minute!)
Take another graham cracker square and press it down on each marshmallow to form a sandwich. Let cool for 5 minutes or so, then lean into it!

Happy summer, y’all!

Rachel

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Gluten Free Homemade Granola Bars

Rachel — Tue, 05 Aug 2014 08:00:41 +0000

Howdy folks! We’re finally back to blogging! In the past few months we’ve been baking, cooking and eating a TON, so we have so much to share with you. First up are these gluten free homemade granola bars, which I’ve started making regularly at our house. I’ve found a few gluten free granola bars at the store that I like, but they’re usually quite expensive and I eat them in like…2 days. (Someone tell me why gluten free things come in much smaller package sizes! What am I supposed to do with a package of just 4 granola bars?!) I figured there had to be a better and cheaper way of doing things, so I modified this recipe from Weelicious (an amazing site if you haven’t been there) to be gluten free. These are SO simple to whip up, the recipe makes a TON (usually 15 or so) and the cost of ingredients is so much cheaper than buying granola bars straight off the shelf.

A few important tips for this recipe:

Make sure not to over bake. The edges should just barely be a golden brown to maintain that chewy granola bar texture we all know and love.
This recipe calls for a gluten free flour blend. I don’t recommend replacing with just a single gluten free flour (like rice flour). It probably won’t have the binding power to keep these together properly.
Let these puppies cool completely before you cut into them for much neater results
You can replace chocolate chips with any number of things…nuts, dried fruit, etc.

Happy snacking!

Rachel

We post a gluten free recipe each week! Follow us on Facebook, Twitter or Instagram to stay in the loop

Gluten Free Homemade Granola Bars

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Ingredients

4 cups gluten free oats
1/4 cup gluten free flour blend (we use Auntie's)
1/2 cup shredded coconut (sweetened or unsweetened)
1/3 cup brown sugar
1 cup mini chocolate chips
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup honey

Note

Adapted from this recipe by Weelicious.

Directions

Step 1
Preheat oven to 325 degrees. In a large bowl, combine all of the dry ingredients (including chocolate chips, nuts or fruit). Set aside.
Step 2
In a medium sized bowl, combine all wet ingredients and whisk until smooth.
Step 3
Drizzle the wet ingredients into the dry ingredients and stir to combine until all of the dry ingredients are moist. (They don't have to be sticky or clumpy, just generally moist everywhere. If you find that there are still some dry patches, try adding a small drizzle of extra honey.)
Step 4
Pour the mixture onto a parchment lined cookie sheet. Using hands, press the mixture down into roughly a 13" x 9" x 1" rectangle.
Step 5
Bake for 30-35 minutes, or until edges are just barely a more golden brown. Allow to cool completely before cutting into rectangles. Wrap each bar in parchment paper and store in a cool, dry place. Wrapped individually, these usually stay fresh for 2 weeks or so.

Gluten Free Tres Leches Cake

Heidi — Mon, 10 Mar 2014 15:11:28 +0000

I have made this cake a couple of times for my family and I must say that it is one of my all time favorites. I love cake with a little extra added to it. This recipe has a lot of extra’s, tres to be exact! The cake is super rich and creamy. I adapted the recipe from The Pioneer Woman Cooks cookbook to make it gluten free and also changed up how I prepared it to make it simpler for me. Give it a try. You won’t be disappointed!

Love Heidi

Gluten Free Tres Leches Cake

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Ingredients

Cake

1 cup GF Flour Blend (I always use Aunties)
1 1/2 Tsp. Baking Powder
1/4 Tsp. Salt
5 Large Eggs (Seperated)
1 Cup Sugar
3 Tbs. Sugar
1/3 Cup Milk
1 12 oz. Can Sweetened Condensed Milk
1 14 oz. Can Evaporated Milk
1 Pint Heavy Cream
1/4 Cup Heavy Cream

Directions

Cake
Step 1
Preheat your oven to 350 degrees and spray a 9 x 13 inch pan with gluten free Pam (don't use the one with flour in it).
Step 2
With a whisk combine your gf flour blend with salt, and baking powder in a large bowl. Set aside.
Step 3
In a mixing bowl add the egg yolks and 3/4 cup of sugar. Beat them until light in color. Then add the milk and vanilla beating until just combined. Pour this mixture over the dry ingredients, stirring gently until combined.
Step 4
In a clean mixing bowl mix the egg whites on high speed until soft peaks form. Add 1/4 cup of sugar then continue to beat the egg whites until they are stiff.
Step 5
Without over mixing, gently fold egg whites into the other ingredients. Stop right before everything is totally mixed together. Spread the batter into the cake pan and bake for around 35-45 minutes. Be sure to check with a tooth pick to make sure that you don't over bake.
Step 6
When the cake is finished baking allow it to cool completely on a wire rack. After the cake is completely cooled take a fork and poke holes in the cake. Lots of holes.
Step 7
Mix the sweetened condensed milk, evaporated milk and 1/4 cup heavy cream until completely blended. Slowly pour the milk mixture over the cake. Don't worry if there is milk above the cake line, it will get absorbed. Cover with wrap and set in the fridge for at least 3o minutes.
Icing
Step 8
When the cake has been in the fridge for at least 30 minutes start whipping the one pint of heavy cream with the 3 Tbs. of sugar until thick.
Step 9
Spread the whipped cream all over the top of the cake and consume. You are going to love it!!
Step 10
Icing

Gluten Free Pretzel Cashew Bark

Rachel — Wed, 12 Feb 2014 17:41:36 +0000

As Valentine’s day is quickly approaching, we thought we’d share a simple, sweet recipe that you can make for your loved ones! This has been one of my favorite recipes for years…it takes about 5 minutes to whip up and tastes divine. I often give it away as gifts, because all you have to do is put it in a pretty box or tray and you’re all set!

For this recipe, there’s no need to be exact with the amount of ingredients you use. I usually start with a bag of white chocolate chips, then simply add as many pretzels and cashews as I like! And another tip…candy bark isn’t a good substitute for the white chocolate chips in this recipe. The best white chocolate chip you can find will add the perfect balance of salty and sweet!

We hope you have a wonderful Valentine’s day!

Rachel

Gluten Free Pretzel Cashew Bark

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Serves

Note

For this recipe, there's no need to be exact with the amount of ingredients you use. I usually start with a bag of white chocolate chips, then simply add as many pretzels and cashews as I like!

Directions

Step 1
Carefully melt the white chocolate chips in a double boiler or microwave.
Step 2
Stir in cashews and pretzel sticks directly into the bowl. (Sometimes I break pretzel sticks in half as I put them in.) Working quickly, alternate adding in cashews and pretzels until desired consistency. (I go heavy on the pretzels/cashews so that they make up the majority of the bark.)
Step 3
Before the mixture cools, spread it onto parchment or wax paper until the pretzels and cashews are generally in one layer.
Step 4
Leave out on the counter to cool until hardened, or stick in the freezer to reduce hardening time.
Step 5
Once set, break the bark into rough pieces and serve.

Gluten Free Cream Cheese Cake with Buttercream Icing

Heidi — Fri, 31 Jan 2014 15:29:05 +0000

I spotted a cake recipe I really wanted to try recently. After I had baked it and was letting it cool the cake shrunk to half its height. What?! I reviewed the recipe and decided I could do better. So I added a few ingredients and deleted what I felt was not necessary. Today’s recipe is what I came up with. First of all it has all my favorite ingredients – lots of butter, sugar and vanilla. The flavor is very rich. Then add the buttercream icing and you have a winner. Rachel and her husband were my official taste testers. They had it for breakfast, lunch and dinner , on the same day. I would have to say that is a good testimonial of how delicious it is!

You may also like to try our German Chocolate Cake or Italian Cream Cake recipe. Both our my families favorites!

Love Heidi

Gluten Free Vanilla Cream Cheese Cake with Buttercream Icing

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Ingredients

Cake

1 Tsp. Baking Soda
1 Cup Butter (Softened)
8 Oz. Cream Cheese (Softened)
5 Eggs
2 Cups Sugar
2 Tsp. Vanilla
2 Cups GF Flour Blend

Icing

1 1/2 Sticks Butter (Softened)
2 Tsp. Vanilla
6 Cups Powdered Sugar
1/2 Cup Buttermilk or Milk

Directions

Cake
Step 1
Preheat oven to 350 degrees. Spray a 9 X 13 inch pan with non stick cooking spray.
Step 2
Cream together butter, sugar and cream cheese.
Step 3
Beat in eggs one at a time. Then add vanilla.
Step 4
Whisk baking soda into GF flour blend (we love Aunties!) Add dry ingredients and blend well.
Step 5
Pour into prepared pan. Bake for 35 minutes or until toothpick comes out clean. Cool completely.
Icing
Step 6
Using an electric mixer, beat butter on medium high speed until fluffy and light. Reduce speed to medium and add vanilla. Alternately beat in powdered sugar and buttermilk (or milk) until the mixture reaches a spreading consistency. Beat on medium-high speed until smooth. Spread on cake. Don't forget to like the bowl clean.