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

Dairy-free Biscuits

These biscuits are light and flaky. 

ingredients

·         3cups all-purpose flour

·         1tablespoon baking powder

·         1tablespoon sugar

·         1teaspoon salt

·         3/4teaspoon cream of tartar

·         ¾ cup coconut oil*

·         1 Cup Coconut Silk (Silk brand coconut milk)*

directions

1.Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Stir just until moistened.

2.Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, or use a pizza cutter to cut into squares.

3.Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

4.Makes 12 biscuits.

*You can also use Crisco and rice milk if you have a coconut allergy.

NOTE: It works very well to freeze shaped, uncooked biscuits. Put them on a cookie sheet lined with wax paper and freeze. Once they are frozen transfer to a Ziploc freezer bag. They can be cooked frozen, no need to thaw or adjust cook time. This way you can always have the exact number you need fresh from the oven.

Sweet and Spicy Pork and Chicken Rub

I received this recipe from a sweet friend (who doesn't have a blog or I would link to it) and just had to share it. It really is sweet and spicy, but is mild enough that my kids will eat it - I just use a little less on their meat.

Sweet & Spicy Pork Rub

This recipe makes a wonderful rub/marinade for pork or chicken. Rub this all over the meat, place it in a ziploc bag or glass dish, and allow to marinate for up to 24 hours. Then bake or grill the meat to an internal temp of 150 degrees for pork or 160 degrees for chicken. It's spicy and sweet with a lovely glazed finish. Enjoy!!

Ingredients:

1/2 c. dark brown sugar

1/4 c. sugar

2 tbsp. coarse black pepper

1 tbsp. coarse salt

1 tsp. ground ginger

2 tsp. garlic powder

2 tsp. onion powder

1/2 tsp. dry mustard

1/2 tsp. crushed red pepper flakes

1/2 tsp. cayenne pepper

1/2 tsp. ground cumin

1/2 tsp. paprika

Mix and use. No oils or liquids needed. The sugars will dissolve into a syrupy sauce when using it as a marinade.

Yields approximately 1 c. rub that can be stored in a sealed container indefinitely.

Easy Crock Pot Mexican Chicken

Ingredients:

3-4 large boneless skinless chicken breasts

1 package of taco seasoning or 2-3 TBSP homemade taco seasoning

1 can of corn, drained

1 can of black beans, drained

1 jar of salsa or picante sauce

Coat the chicken breasts in taco seasoning. For potlucks I cut the chicken breasts into several pieces.

Mix all ingredients together in a bowl and then pour into crock pot.

Cook on high for 4 hours. Serve over rice.

This sounds like it would be really spicy, but it's not. It's mild enough that kids will eat it, especially if you use mild taco seasoning and mild salsa.

Homemade Taco seasoning

Here is a simple and tasty taco seasoning recipe - free from additives found in packaged taco mixes.

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. 

*This recipe makes a lot more than this, pictured is what is left after a few dinners :-)

Seven teaspoons of mix equal a 1.25 ounce pkg. of purchased taco-seasoning mix.

*Source

Scones with Maple Syrup - Make Ahead Freezer Recipe

Awhile back I was blessed to be able to go on a trip and spend a weekend with some sweet friends. One morning Stephanie made the most delicious scones and was so kind to share the recipe. These are a new favorite at our house.

Ingredients:

 4 c. white flour

1/4 c. white sugar

4 tsp. baking powder

2 eggs

1/2 tsp. salt

10 tbsp. butter

1 c. heavy cream

1/4 c. pure maple syrup

2 tsp. vanilla

Directions:

Preheat oven to 425. In large bowl, combine flour, sugar, baking powder, and salt. 

*Cut the butter into flour mixture until it resembles coarse crumbs. 

In a small bowl mix the cream, egg, maple syrup, and vanilla together. 

Pour egg mixture into the flour mixture and mix just until incorporated.

Divide dough into four sections. 

With floured hands, pat dough into 1/2 inch thick circles and cut into wedges. 

**Place on greased or buttered pan, or on ungreased parchment paper, and bake for 13-15 minutes. (Note:I like these best when frozen first)

*I do this by putting the flour mixture in my food processor along with the butter cut in to 1/2 TBSP chunks. Pulse lightly until it resembles coarse crumbs. This method works great for pie crusts too.

** a pizza stone works the best. No need to grease it.

Note: Works well to freeze uncooked shaped scones. Place on parchment or wax paper on a cookie sheet and place in freezer. Once frozen transfer them to a gallon size ziploc freezer bag. They can go straight from the freezer to the oven. They still bake at 425 for 13-15 minutes even when frozen.

VARIATIONS:

I love to stir in chocolate chips.

I have also made these gluten-free by substituting Gluten Free Pantry All Purpose Flour for the regular all purpose flour. They didn't rise as nicely as the regular ones, but my gluten free toddler loved them anyways.

Another tasty treat is sprinkling the tops with cinnamon and sugar.

Soft and Moist Chocolate Chip Banana Muffins

 

This is a favorite in our house and is very easy to make, either as loaves or muffins. This recipe makes two loaves.

CLICK HERE for a gluten-free, dairy-free version. 

Ingredients:
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
2 tsp vanilla extract
6 very ripe bananas - mashed
3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2.In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
Stir in the bananas, mayonnaise, and vanilla
Stir together the flour, salt, baking powder and baking soda.
Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Do not over-mix.

3. Fold in chocolate chips.

4.Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

For muffins:

Grease muffin tin or use baking cups.
Fill muffin tin or cup 3/4 full.
Bake at 350 for 20-23 minutes or until a toothpick inserted in the middle comes out clean.

** This was originally posted at my other blog: http://www.bygracealone.net/2009/10/chocolate-chip-banana-bread.html

*** We are a nut-free household, but I’m sure walnuts would be great in these.