Gluten and Dairy Free Banana Bread

Gluten and Dairy Free Banana Bread

I honestly cannot remember where I got the original recipe. It could be my mother's, it could also be off allrecipes.com, I am going to go with my mother's since I do remember asking for it years ago.

 

 

 

Ingredients:

• 1 1/2 cups of white sugar
• 1/2 cup of butter flavored Crisco
• 3 blackened bananas, mashed
• 2 eggs
• 2 cups of Mama's Almond Blend Gluten Free Flour
• 1/2 tsp baking soda
• 1/3 cup of sour milk (I used Silk Coconut Milk with 1 tsp of vinegar - you can also use Soy, Rice or Almond milk)
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tsp Xanthan gum

 

Directions:

1. Preheat Oven to 350 degrees F. Lightly grease an 8x4 in. loaf pan

 

2. Combine sugar, Crisco, bananas, eggs, flour, baking soda, milk, salt, vanilla, and xanthan gum in a large mixing bowl; beat well.

 

3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

 

Gluten and Dairy Free Cornbread

Gluten and Dairy Free Cornbread

 

Really this is more of a cornbread cake. This was really good and I made it for a family get together.

 

I got the original recipe from Pinterest on here: http://thesistersdish.blogspot.com/2009/04/boston-market-cornbread.html

 

And I recreated it in a gluten and dairy free version.

 

 

 

 

Ingredients:

• 1 box of King Arthur brand Gluten Free Yellow Cake Mix
• 2 bags of Pamela's Gluten free Cornbread and Muffin Mix
• Both of these are also dairy free - I checked the labels

 

 

The Cornbread mix calls for these ingredients and instructions and can be found on this website: http://www.pamelasproducts.com/southern-skillet-cornbread/

Ingredients:

• 1 bag Pamela's Cornbread & Muffin Mix
• 3 eggs, large
• 1 cup buttermilk (to make use 1 cup of rice, coconut, almond or soy milk and add 1 tbsp. of vinegar)
For a thicker cornbread, as shown in picture, double this recipe

Directions:

Preheat oven to 375°.

Mix all ingredients together and set aside. Place cast iron or heavy metal skillet in oven to preheat. Carefully spoon 1 TBSP butter or shortening into hot pan and return to the oven until melted. Carefully pour batter into hot skillet and return to oven. Bake for 20-25 minutes until golden brown, or inserted toothpick comes out clean.

 

The Cake Mix calls for these ingredients and instructions and can be found on this website:

http://www.kingarthurflour.com/shop/items/gluten-free-yellow-cake-mix

http://www.kingarthurflour.com/shop-img/labels/1393861481495.pdf

 

In the cake mix I substituted the 1/2 cup of butter equally with a 1/2 cup of butter flavored Crisco.

I also substituted the milk with Silk Coconut milk, unsweetened equally for 2/3 cup.

 

Directions:

I first made the cake mix according to their instructions and then added in the 2 bags of cornbread mix. I did not double the amount of added ingredients (3 eggs and 1 cup of buttermilk) for the 2 bags, but rather kept it with just what one bag called for. It seemed like too many eggs since the cake mix called for 4 and only one bag called for 3 eggs. So I did not put in as much wet ingredients as I did dry, which is ok when cooking gluten free as the type of flour is typically very absorbent. I did substitute buttermilk using 1 cup of coconut milk with 1 tbsp. of vinegar instead.

 

I baked in the oven at 350 degrees F for about 40 minutes and then realized it was browning before it was done in the middle, so I lowered the heat to 325 degrees F and then baked for an extra 5-10 minutes and it was complete.

 

 

 

Gluten and Dairy Free Pizza

Gluten and Dairy Free Pizza

 

This recipe is a must have. Living a Gluten and Dairy Free lifestyle should not mean you have to give up some of your favorite things, and sometimes, you just want a pizza.

 

 

 

Ingredients:

• Pam Olive Oil Spray
• Hormel Pizza Toppings: whatever you want - I used Sausage and Pepperoni. (Do state Gluten Free in very tiny wording on back of package)
• Classico Pizza Sauce
• 2 packages of Pillsbury Gluten Free Thin Crust Pizza dough
• Go Veggie! Mozzarella Flavored Shreds 

 

Directions:

I used 2 packages of the pizza dough simply because I like my crust thicker and I used some of the dough to create my own stuffed crust by simply putting some of the Go Veggie Shreds around the outside edges of the dough and then covering it with extra dough. I also sprayed it with Olive Oil and seasoned it with some garlic powder and Italian Seasoning.

 

Then I added my toppings. Go Veggie Mozzarella Shreds, sausage and pepperoni.

 

 

Then I baked in the oven at the time and temperature listed on the tub of Gluten Free Pizza Dough, at 400 degrees F and for approximately 12 - 15 minutes.

 

 

As you can see in the picture of ingredients I also purchased some pre-made cookie dough that is also gluten and dairy free and they turned out like this:

 







Lemon Thyme Chicken

Lemon Thyme Chicken

 

 

 

 

So this recipe I found on Pinterest and was delicious! The link is here: http://www.recipebest.com/2013/08/lemon-and-thyme-chicken-breasts.html

 

 

This recipe is also, naturally Gluten and Dairy Free!

 

 

Ingredients:

 

• 1-2 tbsp olive oil
• 5-6 cloves of garlic, minced
• 1/3 cup of chicken broth
• Zest from 1 lemon Juice from 1 lemon
• 1/2 tsp dried oregano
• 1/2 tsp fresh thyme leaves
• 3 boneless, skinless chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Two sprigs of fresh thyme
• 1 lemon cut into 4 wedges

 

Directions:

 

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

 

The original recipe called to heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan and then pour the mixture into the baking dish.

However, I like to do things a little quicker, so I just placed all of the ingredients, listed the previous paragraph in the bottom of the pan I was baking it in and then placed the seasoned chicken breast with salt and pepper on top of the mixture.

Then I placed the 4 lemon wedges and 2 sprigs of thyme on top of the seasoned chicken.

Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!


I also cooked some rice according to package instructions and placed the chicken on top.