We like the minis because they are hand-size and bite-size. However all taste good. Vans makes the best stay-together wheat-free toaster waffle/pancake. They are vegan too. We really like them for a quick fun breakfast.
Saturday, March 21, 2009
Blue Diamond Nut Thins
YUM! These are good crackers. Stand alone, great with meat and cheese or dip....slightly expensive, but great flavor!K-Toos Oreo
Initial flavor takes getting used to, but tastes fine when you start to chew. Has a funny smell. make sure you have milk on hand...Easy Irish Soda Bread
4 cups white rice flour
8 tbsp potato flour
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 cup maragarine, soft
1 cup buttermilk (or 1 cup milk plus 1 tbsp vinegar, let sit out for a few minutes)
1 egg
Heat oven to 375. Milk dry ingredients first, then add wet. Knead slighlty and form into a ball, pressing down onto sheet/stone evenly on all sides. Brush with some left over butter and buttermilk mixture/ use a sharp knife to cut an X in the middle. Cook 1 hour.
Hint: when working with rice flour, do not continue to add flour to make dough less sticky. Simply keep your hands wet and shape dough ball and press down onto sheet/stone with wet hands.
Serve warm with butter and honey
8 tbsp potato flour
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 cup maragarine, soft
1 cup buttermilk (or 1 cup milk plus 1 tbsp vinegar, let sit out for a few minutes)
1 egg
Heat oven to 375. Milk dry ingredients first, then add wet. Knead slighlty and form into a ball, pressing down onto sheet/stone evenly on all sides. Brush with some left over butter and buttermilk mixture/ use a sharp knife to cut an X in the middle. Cook 1 hour.
Hint: when working with rice flour, do not continue to add flour to make dough less sticky. Simply keep your hands wet and shape dough ball and press down onto sheet/stone with wet hands.
Serve warm with butter and honey
UPDATE: Oatmeal Pancakes
YUM! Tristan ate 10!
DELETED: no need for potato flour
1 cup quick oats
1 cup brown rice flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp brown sugar
1 1/2 cups milk
2 tbsp melted butter
We also added some apple juice to thin them down and add some more flavor...BUT IF YOU MIX IT ALL IN THE KITCHEN-AID IT SHOULD BE THE RIGHT CONSISTENCY
Mix dry and mix wet separately, then together. Cook on griddle about 300 (too hot and they burn but don't cook thru and are hard to flip!)
DELETED: no need for potato flour
1 cup quick oats
1 cup brown rice flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp brown sugar
1 1/2 cups milk
2 tbsp melted butter
We also added some apple juice to thin them down and add some more flavor...BUT IF YOU MIX IT ALL IN THE KITCHEN-AID IT SHOULD BE THE RIGHT CONSISTENCY
Mix dry and mix wet separately, then together. Cook on griddle about 300 (too hot and they burn but don't cook thru and are hard to flip!)
Bob's Red Mill Pizza Crust
By far the best gluten-free pizza crust, at least to us. We have tried several and we like this the best. Little tip: roll out thin except for crust part, fold over for thickness and to keep sauce on pizza and dip in honey when eating pizza---it just tastes better that way. I do these on my stones, and we top with sauce, cheese, pepperoni and/or canadian bacon. Yum!
Saturday, March 7, 2009
Kinnikinnick Cinnamon Rolls
Ok, the big kids liked them. I say Yuck! They smell funny and taste funnier. Asher would not eat them and he eats anything.....will not buy again!
Organic Crispy-Rice Bars
YUMMY! The kids and I love these. Better for you than rice-krispie treats as this is puffed rice. Comes in PB, chocolate and berry. All good!
Bob's Red Mill Pancake Mix
Everybody liked this. Just add milk, oil and egg. I doubled the milk they required just because I like thinner pancakes and it makes the batter go farther! Had a funny after-taste, however, with butter, syrup, Nutella, whipped topping, sprinkles, strawberries and bluberries, no one noticed :o)
Gluten-free Pantry Chocolate Chip Cookie and Cake Mix
Good cookies, not hard to make. However make sure you make the ball very little to start because these cookies spread out while they bake and become large and hard to remove. Cook a bit longer than recommended, then cool slightly on tray before removing them to cooling rack. If they cool to long on tray they will stick, but if they don't cool long enough, they fall apart when you pick them up!
Great taste!
Bob's Red Mill All-Purpose flour Gluten-free
Josh says it tastes too much like bean curd. I agree. Made ok cornbread but we did not like the bread it made.
Kinnikinnick Donuts
YUM! We tried chocolate and glazed. A little expensive, and you have to eat warmed (as they come frozen to avoid fermentation), but they are the best tasting pre-made treat we have had thus far, gluten-free. They reminded me of the rice cakes we had in Chinatown in NYC. The kids loved them.
Happy Day!
Today I found organic cream of mushroom and cream of chicken with no wheat! Yeah! I will change my recipe below back to the original-- the way we really like it.....check out the organic soups at your local grocery store!
Tuesday, March 3, 2009
BUY ORGANIC
Just a note to answer a lot of questions. If you shop organic they often do not use wheat to "fill" the canned item. Organic soups and broths do not have wheat, generally, but the ones in the regular soup aisle do.
Cornmeal pancakes (from Laurie S)
2 C stoneground yellow cornmeal - medium grain (I just used regular old cornmeal)
1/2 C rice flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk (I used regular milk with 1 Tbs vinegar)
1/2 C water
1/4 C vegetable oil
1 egg
Combine all the dry ingredients in a bowl. Whisk wet ingredients in a separate bowl and pour over dry ingredients and mix until lumps are gone. Lightly oil skillet or griddle over medium heat. Cook for about 2-3 min on each side, or until slightly browned. Serve with your favorite pancake topping.I cut the recipe in half for 2 peeps, and still used a whole egg. Leftover batter kept well in the fridge for another day.
1/2 C rice flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk (I used regular milk with 1 Tbs vinegar)
1/2 C water
1/4 C vegetable oil
1 egg
Combine all the dry ingredients in a bowl. Whisk wet ingredients in a separate bowl and pour over dry ingredients and mix until lumps are gone. Lightly oil skillet or griddle over medium heat. Cook for about 2-3 min on each side, or until slightly browned. Serve with your favorite pancake topping.I cut the recipe in half for 2 peeps, and still used a whole egg. Leftover batter kept well in the fridge for another day.
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