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 Chex Party Mix the Traditional Party Mix

Gluten-Free Magic Custard Cake

Did you realize that many Chex cereals are gluten-free? They have several flavors to choose from, however, you may not want to incorporate them all in your Gluten-Free Chex Party Mix.

They have Rice, Corn, Honey Nut, Chocolate, Cinnamon, Vanilla and Apple Cinnamon that are all Gluten-Free; therefore, you may want to make a new gluten-free party mix just for your family.

If it has been awhile since you have made chex mix, you can read how to make Gluten-Free Chex Party Mix the Traditional Party Mix on Seekyt. It really is an easy and delicious snack for all members of your family.

For the Gluten-Free Chex Party Mix Recipe

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

Gluten-Free Angel Food Cake Recipe

Gluten-Free Angel Food Cake

Learning to bake gluten-free for family members that are gluten intolerant can be challenging but not impossible. While in the local Amish store looking at Gluten-free flours, she informed me that gluten-free baking could be done with only cornstarch. Here is an angel food cake recipe made with cornstarch instead of flour that is sure to please.

Ingredients to make a Gluten-Free Angel Food Cake:

• ¾- cup  sugar,
• 1-cup cornstarch, Gluten-free and GMO free
• 1 ½ cups egg whites; 10-12 (room temp)large eggs
• 1 1/2 tsp. cream of tartar
• ¾- cup sugar
• ¼ tsp.  salt
• ½-1 tsp. xanthan gum
• 2 tsp. pure vanilla
• Mixing bowls
• Electric Mixer
• Spatula
• Tube or Bundt cake pan

  
Instruction to make a Gluten-Free Angel Food Cake:

1. Move the oven rack to lowest position. Pre-heat the oven to 350 degrees Fahrenheit. Properly pre-heating your oven will guarantee your cake to bake correctly.  Newer ovens have a beeper or light to tell you when it has heated but in case it does not 30 minutes will be sufficient.
2. Mix in a bowl, the cornstarch and ¾ cup of sugar. Set aside for later use.
3. Beat, in a separate bowl, the egg whites. Mix on high speed until they rise and get foamy. Add in the cream of tarter, remaining sugar, xanthan gum and salt. While still on high speed add in the pure vanilla. When you pull beaters out of the mixture peaks will form.
4. Fold, not stir, the cornstarch mixture into your fluffy egg whites a little at a time until blended together.
5.  Pour the batter into ungreased pan; the pan must be oil free, any oily residue has to wiped off with a paper towel, as your angel food cake will not climb the pan properly.
6. Cut gently through the batter with the spatula and then level the top of cake.
7.  Place the cake pan in the pre-heated oven and bake for 55-60 minutes. A gluten-free angel food cake takes longer than a regular angel food cake. In this case, over baking is better than under baking to keep your cake from sinking in. It will be golden brown.
8. Turn the angel food cake pan upside down suspending it from the center hole onto a glass or bottle. Keep the cake inverted until it has cooled. By keeping the cake pan upside down, the cake can cool easier and will help keep it from compressing and deflating.

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