Gluten Free Tortilla Recipe_Soft and Delicious

With Cinco de Mayo  right around the corner, eating out in your favorite Mexican restaurant can be frustrating if you have Celiac disease or are gluten intolerant.  Since eating gluten free I personally miss ordering a big wet burrito, whether it be chicken or red potato filled.

Today I decided to try,  once again, to make a large  thin soft tortilla.   My first attempt tasted good, but was a tad thicker than I preferred. However, persistence paid off. 

Ingredients for Gluten Free Tortilla Recipe:

• 4 Cups of Gluten Free Flour; 1/2 tapioca flour 1/2 All purpose Gluten Free Flour
•  3 tsp Himalayan salt
•  3 tsp baking powder
•  4 tsp xanthan gum
•  1 tsp each; chipotle, cumin, garlic and onion powder
•  4 tbsp Olive Oil
•  1- 1 1/2 cups warm water

Instruction to make Gluten Free Tortilla:

1.  Mix all the dry ingredients.
2.  Add the olive oil and slowly add the warm water until you form a firm soft ball of dough.
3.  Divide into 8 equal balls for larger tortilla, 10 equal parts for smaller tortilla.
4.  Using a floured cutting board, roll one of your balls until thin.
5.  Place in a medium heat cast iron skillet.
6.  Let tortilla rise until bubbles start forming.
7.  Flip over and let the other side brown. 
8.  Don't get distracted or it will brown to quickly.
9.  Place hot tortilla on a plate and cover with a cloth while rolling and frying remaining balls

Gluten-Free Chocolate Chip Cookie Recipe-Soft Cookie Recipe

Gluten-Free living has become more popular as people become more aware of Celiac Disease or Gluten intolerance. It is challenging eating gluten-free, however not impossible or without desserts. The most important part is to read the label. If you are not sure about the gluten, call the 800 number for the manufacturer. After you learn what to buy or what not to buy, most of the work is done. This is a tried and true gluten-free cookie recipe.

Ingredients needed to make soft and chewy gluten-free chocolate chip cookies:

• 1-cup of butter
• 1-cup Olive oil
• 1 1/2 -cup (gluten-free) brown sugar
• 1 ½ -cup coconut sugar
• 4 large eggs
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp pure vanilla
• 2 tsp xanthan gum; Bob Red Mills Corn Free
• 3 cups tapioca flour
• 2 1/2 cups Bob Red Mills All-purpose flour (gluten-free) or the 1 to 1 blend
  
• 1 Package Nestles or Hershey’s  (gluten-free) chocolate chips
• Cookie sheets
• Parchment baking sheets

I do not believe in wasting time or dishes, one bowl will suffice.

Instructions to make gluten-free chocolate chip cookies:

1. Pre-heat the oven to 375 degrees Fahrenheit for approximately 20-30 minutes.
2. Combine in a mixing bowl, the oils, eggs and sugar.
3. Add the soda, salt and vanilla and beat.
4. Setting the mixer on low, add little by little the tapioca and the gluten free all purpose flour until it is mixed thoroughly.
5. Using a wooden spoon, stir in the chocolate chips.
6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12 minutes. Remove cookies from the cookie sheets after they have cooled.

• Warning, not unlike chocolate chip cookies made with flour these gluten-free cookies with get crispy if left in the oven too long.
• You can use any Gluten-Free all-purpose you choose, however, I have found Bob Red Mills to work and taste great.
• If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
• It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.

**** Revised recipe in 2016 after being taken off gluten, oatmeal, corn and peanuts. I needed a really good recipe I could eat and the family would enjoy.

Gluten-Free Pumpkin Bread Recipe

Gluten-Free Pumpkin Bread

When it comes to making pumpkin bread, Bob Evans Restaurant ranks right up at the top. However, it is not Gluten-Free and people with Celiac Disease or gluten intolerance cannot indulge.

Taking regular recipes and revamping them can be a challenge and a bit more expensive but worth it, especially if you do not want to be restricted from eating sweet breads.

Personally, I feel that Bob Red Mills all-purpose flour taste great, as well as eliminating the guesswork out of what gluten-free flours to use. Everyone has their own favorite gluten-free blend, in fact the original recipe simply used white rice flour, therefore don’t hesitate in using the trial and fail method until you get your recipes the way you like them.

Ingredients for Gluten-Free Pumpkin Bread:

• 2 ½ cups Bob Red Mills all-purpose or 1 to 1 Bob Red Mills flour
  
• ½-cup tapioca flour
• 5 tsp gluten-free pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp xanthan gum
• 2 mixing bowls
• 4 large eggs
• 1-cup olive oil
• ½ cup orange juice
• Electric mixer
• 3 cups coconut sugar
• 1-15 ounce can pumpkin puree`( I prefer homegrown puree`)
• Dark chocolate chips; dairy free, optional but fantastic
  
• Gluten-free cooking spray
• 2 (9-inch by 5-inch) loaf pans

Instructions for Gluten-Free Pumpkin Bread

 

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. If you do not have a timer on your oven, 20-30 minutes will suffice.

2. Using non-stick spray, lightly coat the loaf pans.

3. Using a large mixing bowl combine all the dry ingredients. Using a whisk or a spoon, mix the dry ingredients until well blended.

4. Taking the other mixing bowl beat the eggs, olive oil and orange juice. Add the sugar and pumpkin puree` and mix until blended.

5. Add the pumpkin mix into the flour mix, and with electric mixer on the medium setting, beat until smooth.

6. Pour the batter into 2 loaf pans and bake for 60 minutes or until a toothpick inserted into the center comes out clean. ***to make cupcakes; fill 3/4 full and bake for 30 minutes.
   

7. Allow the bread to cool for a couple of minutes, slice and enjoy.

Gluten-Free Magic Custard Cake

Gluten-free magic custard cake

I love it when a recipe from Facebook actually turns out as good as promised. Many times friends and family will share and share the post, and never even try it. I have gotten frustrated too many times following what I thought was a tried and true recipe, only to find out no one had actually made it.
 
With that said, I typically follow the recipe the first go round just to see if it will turn out, however, the original this magic custard cake was not Gluten-Free, therefore, I knew that modification needed done right off the bat. The other change I made was I used almond milk and pure vanilla. When you are making things Gluten-Free this is an essential part of baking.

 

 

 

Ingredients to make the Gluten-Free Magic Custard Cake:

 

·       4 eggs (whites separated from  yolks), room temp

·       1 tsp pure vanilla

·       ¾  cup sugar

·       1 stick butter; melted

·       ¾  cup Gluten-Free all purpose flour; I used Bob Red Mills

·       2 cups Almond milk; lukewarm

·       powdered sugar for dusting cake

·       cinnamon/sugar optional

 
Instructions to make the Gluten-Free Magic Custard Cake:

1.     Preheat the oven to 325-Fahrenheit degrees. Grease the sides of a spring-loaded pan and line the bottom with parchment paper.

2.     Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

3.     Beat the egg yolks and sugar until light in texture.

4.     Add the butter and vanilla and beat for two minutes. 

5.     Add the flour and mix it in until fully incorporated.

6.     Slowly start adding the milk and beat until everything mixed.

7.     Add the egg whites a little at a time; gently fold them in using a spatula, repeat until all egg whites are folded in.  

8.     Pour the batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. 

9.     Cool and dust with powdered sugar, cinnamon sugar or both.

10.  Slice the gluten-free magic custard cake and enjoy.

http://angelgirlpj.blogspot.com/2015/02/how-to-live-gluten-free-or-with-celiac.html

How to Live Gluten-Free or with Celiac Disease

Crispy Gluten-Free Chocolate Chip

If you have Celiac Disease or gluten intolerance, you’ve found out how hard it is to adjust your diet. However, it is not impossible and you can eat quite well. According to Celiac Sprue Association, “people with Celiac Disease, eating certain types of protein fractions, commonly called gluten, set off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose the ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications.” Educating yourself on foods, manufacturers and restaurants that are or serve gluten-free products is a lifelong endeavor. 

1. Read the label of everything you plan to use to make a meal or snack. It is not only wheat, rye and barley flours you have to watch for gluten. Gluten-free foods exposed to gluten by cross-contamination whether it be in the field, or processing plant could put you at risk.

2. Call the company and ask if their product is gluten-free. It is easy to do, most have the phone number to their company on the label. If the number is not available, you can obtain the information via the Internet.

3. Buy a small spiral notebook. As you acquire the information, make a list of gluten-free products to make your next shopping experience easier.

4. Dining out and eating gluten-free does not have to be given up, the awareness for gluten intolerance is getting greater all the time. Simply and politely, ask your server for a gluten-free menu. As you find restaurants with food you enjoy your dining experience becomes more enjoyable.

Gluten-Free Pumpkin Bread Recipe

·  Gluten-free foods

·  Celiac disease

·  Living gluten-free

                                                   

                                    

Gluten-free Zucchini Pineapple Bread

Zucchini from the garden

When it comes to making breads and or meals, it is great to have an organic garden to get your supplies. For our family, the garden ends up in canning jars or freezer bags to use all year long. Since I have many family members either gluten or wheat intolerant I use zucchini for bread recipes.
Gluten-free zucchini pineapple bread is yet another quick bread people with gluten intolerance or celiac disease can enjoy. Gluten-free zucchini pineapple bread, because of the low calorie pineapple, is very high in vitamin C and Manganese. Pineapple is also a great source of vitamin B6, Copper, B1, folate and fiber.

According to the Worlds Healthiest Foods, “Excessive inflammation, excessive coagulation of the blood, and certain types of tumor growth may all be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Studies are not available, however, to show these same potential benefits in relationship to normal intake of pineapple within a normal meal plan.”

The summer squash zucchini provides in 1 cup, a mere 18 calories yet contains 32% of your daily vitamin C. Zucchini also provides a variety of other nutrients right down to omega 3. WHF also explains, “No category of health benefits from summer squash is better researched than the category of antioxidant benefits. As an excellent source of manganese and vitamin C as well as a good source of vitamin A (through its concentration of carotenoid phytonutrients), summer squash provides us with a great combination of conventional antioxidant nutrients.”

Therefore, making gluten-free zucchini pineapple bread for the gluten intolerant in your family is necessary.

A popular blend of gluten-free flour is Bob Red Mills, the all-purpose flour contains; garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava. I think that is why it is so good for breads and cookies. Most prepackaged gluten-free cookies and such start with the gritty rice flour.

Ingredients for making gluten-free zucchini pineapple bread:

• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 3 tsp xanthan gum

 *I prefer to use Bob Red Mills all-purpose flour instead of purchasing all the individual flours.

Directions for making gluten-free zucchini pineapple bread: 

Gluten-Free Zucchini Pineapple Bread

Mix the following in a large bowl:

• 3/4 cup oil
• 2 cups granulated sugar
• 3 eggs, large
• 2 tsp pure vanilla extract

Add :

1. 2-cups zucchini, shredded
2. 1-20 oz can crushed pineapple drained completely
3.  Preheat the oven to 350 degrees Fahrenheit
4. Add the dry ingredients to the wet mixture.
5. Pour the mixture between 2 greased loaf pans.
6. Bake approximately 55-65 minutes, until golden brown and when a tooth pick inserted into the center comes out clean.
7. Let the gluten-free zucchini pineapple bread rest in pans for 5 minutes.
8. Cool on a rack or cutting board, slice and enjoy.

Gluten-Free English Muffin Recipe

Gluten-Free English Muffin Recipe

Gluten-Free Muffin

Are you or your family gluten intolerant or have Celiac disease? Did you think eating another English muffin was completely out of your diet? My family loves to eat and I love to bake and eat, therefore, even though I do not have problems I try to make things they can also enjoy. 
Find a blend of all-purpose gluten-free flour you enjoy and try my recipe for gluten-free muffins.
Read more:TopicSpotter
This post linked to: Foodie Friday

Gluten-Free Banana Lemon Loaf Recipe

Learning to bake gluten-free required many changes in our family’s lives. However, a recipe as Gluten-Free Banana Lemon Loaf eases the challenge and my recipe is one my sister’s love. As far as I can tell, the biggest adjustment will be felt in your wallet, as everything costs so much more.

Ingredients needed to make gluten-free banana lemon loaf:

·       1 cup  olive oil

·       1 ¼ cups sugar

·       3-4 ripe bananas

·       4 large eggs

·       3 tsp baking powder

·       ½  tsp Himalayan salt

·       1 ½ tsp xanthan gum

·       2 cups of All-purpose Gluten Free flour; I prefer Bob Red Mills

·       4 tbsp sugar

·       1 tbsp lemon juice

Instructions to make gluten-free banana lemon loaf:

1.     Preheat oven to 350 degree Fahrenheit, if you do not have a timer 20-30 minutes will suffice.

2.     I do not believe in making any more dirty dishes wash than possible, however if you choose to sift the flour, baking soda, salt and xanthan gum you can.

3.     Beat the oil, sugar, bananas and eggs together until smooth.

4.     Add the baking soda, salt, xanthan gum and flour, mix on low until blended.

5.     Pour into a large loaf pan and bake for about 1 hour or until a toothpick comes out clean.

6.     Mix the sugar with the lemon juice and drizzle over the top. (I like it lemony so I used a tad more lemon juice)

7.     This banana loaf is moist and lemony, it will stay fresh for a couple of days, however, without any preservatives in the bread it would be best to refrigerate.

Gluten-Free Chocolate Chip Cookies

When you found out you had Celiac Disease, gluten intolerance, did you feel your life of eating anything that tasted good was out of your future? This recipe for gluten-free chocolate chip cookies is fantastic and totally gluten-free. 

From now on, baking is different in my home. I have family members that have wheat intolerance and some that have Celiac Disease. With my mom’s love of family, baking and sharing, I knew I had to give it a chance. As the cereal says, these have been kid tested and husband approved.

Ingredients for making Gluten-Free Chocolate Chip Cookies:
• ½-Cup of  butter or coconut oil
• ½-Cup olive oil
• ¾-Cup Gluten-Free brown sugar
• ¾-Cup granulated sugar
• 2 Eggs
• 1 Tsp Soda
• 1 Tsp salt
• 1 Tsp pure vanilla
• 2 ¾-Cup cornstarch ****
• 1 Package Nestles (gluten-free) chocolate chips
• Cookie sheets
• Parchment baking sheets

Instructions on baking Gluten-Free Chocolate Chip Cookies:

**I don’t believe in wasting time or dishes, one bowl will suffice.

1. Pre-heat the oven to 375 degrees Fahrenheit. If you do not have a timer, 20 minutes will suffice.
2. Combine in a mixing bowl, the oils, eggs and sugar.
3. Add the soda, salt and vanilla and beat.
4. Setting the mixer on low, add little by little the cornstarch until mixed thoroughly.
5. Using a wooden spoon, stir in the chocolate chips.
6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12-15 minutes. Remove cookies from the cookie sheets after they have cooled. 

• Warning, unlike chocolate chip cookies made with flour these gluten-free cookies are on the crispy side instead of the soft side.
•  If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
• It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.   

    ****I made these with cornstarch before the herbalist told me to cut back on corn products. I want to try making them with tapioca flour next.

Ezekiel 4:12; KJV "And thou shalt eat it [as] barley cakes, and thou shalt bake it with dung that cometh out of man, in their sight."        

Gluten-Free Pumpkin Cake Doughnut Recipe

People with Celiac disease or gluten-intolerance can sometimes feel left out and deprived when it comes to eating.

I have found that taking most of your favorite recipes can be revamped and become gluten-free.

I did find in our local Amish store here in Northern Indiana, Bob's Red Mill all-purpose Gluten-free flour.The biggest draw back with baking is all-purpose gluten-free flour is so much more expensive than regular all-purpose flour, but for the gluten intolerant it is worth it. Here is my latest recipe for Gluten-free pumpkin cake doughnuts, I hope you enjoy it.

1 Corinthians 10:31, KJV, Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

*Recipe: Gluten-free Pumpkin Cake Doughnut 

Ingredients to make Gluten-Free Pumpkin Cake Doughnut:

• 2 tbsp imperial or blue bonnet margarine (they are gluten-free)
• 3 tbsp Gluten-free baking powder
• 1 tsp salt
• 1 cup milk
• 3 large eggs
• 2 cups sugar
• 2 tsp nutmeg
• 2 tsp cinnamon
• 1 tsp xanthan gum
• 2 cups pumpkin puree
• Mixing bowl
• Electric mixer
• 7 cups all-purpose gluten-free flour
• 3 inch round doughnut cutter
• Olive or Canola oil
• Deep fryer/electric skillet
• Tongs or slotted spatula
• Paper towel

Instructions to make Gluten-Free Pumpkin Cake Doughnut:

1. Melt the butter/margarine and set aside to cool before using. In a mixing bowl, combine melted butter/margarine, baking powder, salt, milk, eggs, sugar, nutmeg, xanthan gum, cinnamon and pumpkin.  Mix until it is all blended.
2. Add and mix the all-purpose gluten-free flour in one cup at a time, until you get soft dough.
3. Using ½ the dough at one time, pour onto a all-purpose gluten-free floured surface. Sprinkle a little gluten-free flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in gluten-free flour, so the dough does not stick, cut out the doughnuts.
4. Separate and place your doughnuts on gluten-free floured surface, such as counter top or cookie sheet, as you cut them. With your finger dipped in gluten-free flour, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
5. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop gluten-free doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the gluten-free doughnuts from the oil and place on the paper towel to drain. Continue until all the gluten-free pumpkin doughnuts are fried.

*Triond's links say they are forbidden so I have now added the recipe.