Gluten Free Ginger Ale Bread

I was trying to come up with a tasty gluten free bread similar to beer bread, and came up with this today. It is easy to make, gluten free, moist, and not a bit crumbly.

3 Cups ATK GF flour blend*

¼ cup sugar

1 Tbsp baking powder

1 tsp salt

¼ tsp xantham gum

3 Tbsp melted vegan butter (use real butter if you don’t need it to be dairy free)

1 can Ginger Ale

Preheat oven to 375.

Stir together dry ingredients first. Add ginger ale and butter, stir until evenly combined. Pour into a greased loaf pan – stoneware is best of you have it.

Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. It will be slightly browned and cracked on top, but will not brown as well as bread made with wheat flour.

*I have found that ATK GF flour blend is the best 1:1 substitute for baking. You have to buy the individual ingredients and mix your own batch, but it is worth it. I use soy milk powder instead of milk powder because ours has to be dairy free. I usually make a double batch and just store it in a gallon size freezer bag in the freezer.
 Here is the link for the recipe:
https://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend

You could use a different GF flour blend, and I’m sure Sprite or Seven Up would make great bread too. Do not use beer. Beer contains gluten. Yes...you would be surprised how many people do not know that.

Gluten and Dairy Free Apple Spice Cupcakes

Gluten Free Dairy Free Apple Spice Cupcakes

1 1/4cups granulated sugar

1 1/2 cups applesauce*

1/2 cup vegan butter, softened  (I use Earth Balance)

2 eggs

2 1/2 cups GF Bisquick

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in GF Bisquick, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.

*If your applesauce is cold warming it will help keep the butter from solidifying when you try to cream it together. If that happens, don't worry your cupcakes will still taste great :-)


DAIRY FREE FROSTING:

1 teaspoon salt
2/3 cup rice milk
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon vanilla extract
1 (2 lb.) bag powdered sugar, (7 1/2 cups)


1.DISSOLVE salt in milk.

2.PLACE shortening, vanilla and milk mixture in medium bowl. Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed. Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3.INCREASE mixer speed; beat until smooth and fluffy, 1 minute or less. If needed, add powdered sugar by the tablespoonful to thicken; or add milk to thin frosting, to achieve desired spreading consistency. Makes 4 cups.

Adapted from: http://www.crisco.com/recipes/details.aspx?RecipeID=2061

Gluten and Dairy Free Oatmeal Cookies

1/2 pound vegan butter (I use Earth Balance)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon gluten free vanilla
1-1/2 cups Gluten Free Bisquick
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups gluten free oats (uncooked)
1 cup gluten and dairy free chocolate chips ( I use Enjoy Life) or 1 cup raisins

1. Heat oven to 350.
2. In a medium bowl combine Bisquick, baking soda, cinnamon and salt
3. Beat together butter and sugars
4. Add eggs and vanilla, beat well.
5. Add flour mixture and mix well
6. Stir is oats and chocolate chips or raisins
7. Drop by rounded tablespoon full onto ungreased cookie sheet
8. Bake 11-13 minutes or until golden brown around the edges
9. Cool 1 minute on the cookie sheet, remove to wire rack

Gluten-free, Dairy-free, Peanut/Treenut-free Chocolate chip Banana Bread

1/2 cup shortening
1 cup white sugar
1 egg
1 TBSP mayonnaise
3 very ripe bananas, mashed
1 1/2 cups Gluten-free Bisquick
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (or as many as desired) Enjoy Life allergy-free mini chocolate chips

1. Preheat oven to 350. Lightly grease a loaf pan.

2. In a large bowl cream together the shortening and sugar until light and fluffy. Stir in the egg, beating well. Stir in the mayo and bananas.

3. In a separate bowl mix together the Gluten-free Bisquick, salt, baking powder and baking soda.

4. Blend the dry mixture into the banana mixture and stir until evenly combined. Fold in the chocolate chips.



5.Pour into greased loaf pan and loosely cover the edges with foil to keep them from getting hard.

6. Bake at 350 for 30 minutes, remove the foil and continue cooking for another 30-40 minutes (until a toothpick comes out mostly clean). Cool on a wire rack for 20 minutes.

7. Enjoy!

Gluten-free Dairy-free Cream of Chicken Soup

Cream of chicken soup seems to be a pantry staple at our house during the winter months. With cold weather setting in I decided it was time to find a way to make a cream of chicken soup that my whole family - one without gluten or dairy. Here is what worked best for us.

Ingredients:

2 cups chicken broth + 1/2 cup (divided)

2 cups rice milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp parsley flakes

1/4 tsp garlic powder

1/4 tsp onion powder

6 TBSP corn starch

**************

1. In a large saucepan bring mix together the first 2 cups chicken broth, rice milk, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to maintain a very low boil.

2. In a separate dish whisk together the remaining 1/2 cup chicken broth and 6 TBSP corn starch.

3. Slowly pour the corn starch mixture into the broth mixture adding only a little at a time and whisking continuously. Watch carefully as it thickens, you may not need all of the corn starch.

4. Continue low boil while frequently whisking until the soup has thickened. It won't take long.

Remove from heat and let cool. 

I froze mine in quart size freezer bags, putting about 2 cups of soup in each bag. Use this for casseroles, roasts, pork chops - anything that would take canned cream of chicken soup.