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.

 

 

Costa Rican Gallo Pinto

Costa Rican Gallo Pinto - Naturally Gluten and Dairy Free

My husband and I recently went to Costa Rica with another couple, one of my husband's best friends. The guy of the other couple grew up in Costa Rica and his mother got this recipe from some friends that live there. His mother passed it on to me. Gallo Pinto was offered as a breakfast meal, but I'm sure it can be served at other times of the day. If you make it without the cilantro or the Lizano it will not taste the same - this is very important to know :)


Ingredients:

1 can of drained Black Beans (his mother says she even rinses it)
1 cup of prepared rice (according to instructions on the package of rice - each rice is slightly different. And make sure it is NOT sticky rice)
1 Green Bell Pepper (I only used 1/2)
1 white onion (I only used 1/2 again)
1/4 cup of Lizano sauce (this is actually to taste the end - if you like a lot - feel free to put as much as little as you like - I thought 1/4 cup was a good number to off of.)
Chopped Cilantro to garnish
1 clove of minced garlic
olive oil for sautéing.


Directions:

1. Prepare rice as directed on the package. Mine was a quick cooking rice that only took 15 minutes of cook time.
2. While you let the rice simmer and cook, begin chopping the green bell pepper and onion. Put enough olive oil in the pan to have a thin layer covering the bottom of the pan and place onions and the green bell pepper in to sauté as well as the minced garlic clove. Let this sauté over medium or medium low heat until the onion and green bell pepper are tender.

3. Add the rice and beans to the sautéed green pepper, onion and garlic and mix well and sauté for about 5 - 10 minutes.

4.  At the very end of the sauté add the Lizano sauce and the cilantro. Don't let it cook for more than 30 seconds or the flavor will be gone.

 

5. Finally you can fry a couple of eggs or 1 or 3 ;) Depending on your appetite, or how you like eggs and place over the Gallo Pinto. I like mine over hard with salt and pepper.



For those of you who do not know what Lizano sauce is, it looks like this:

....and I got mine off of Amazon.com since it is not sold in my grocery store down the street.

Gluten and Dairy Free Coffee Cake

Gluten and Dairy Free Coffee Cake - originally just gluten free by Phyllis

This recipe is my husband's all time favorite holiday treat. His mother makes it every year for Christmas morning. For his birthday I decided to make it for him.

Gluten and Dairy Free Coffee Cake

Ingredients:

• Sift together:

2 cups of gluten free flour (I used Mama's Almond Blend by Gluten Free Mama)
1 tsp of baking soda
1 tsp of baking powder
1/2 tsp salt
1 tsp xanthan gum

• Cream together:

1/2 cup butter flavored Crisco
1 cup white sugar
2 eggs
1 tsp vanilla (organic)
1 cup of dairy free sour cream (this is typically made from soy so if you have issues with soy this may not work for you).

• Topping:

1/3 cup brown sugar, packed
1/4 cup white sugar
1 tsp cinnamon
1 tbsp. of Crisco
1 cup of finely chopped nuts (walnuts or pecans) - I cannot eat nuts as well - so I put in a 1 cup of Kind Gluten Free Granola with flax seed - it was a little more chewy than the nuts are - but it was still delicious.

*You could also double the topping recipe if you choose to leave out the nuts.


Directions:

1. Preheat the oven to 325 degrees F. Grease 9x11 pan (I greased it with Olive Oil version of Pam spray).
2. Beat eggs until frothy. Mix together topping and set aside.
3. Mix together dry ingredients and set aside.
4. Cream together butter flavored Crisco and white sugar until well blended - it will be thicker than the light and fluffy version with butter. Beat in egg and vanilla.
5. Blend in dairy free sour cream and gluten free flour mixture alternating each. I put half the flour mixture and then blended it well. Added the sour cream mixture and blended that well. Then finally added the rest of the flour mixture and blended that well.
6. Layer the bread mixture and topping in the pan. I began with a layer of bread mixture by putting half of the dough in the bottom of the pan. Then I placed half of the topping on top of the bottom layer of dough. Then placed the remaining layer of dough on top and finished it off with the rest of the topping. Just as a side note - this dough was sticky and may be slightly challenging to spread. Then I cut a criss cross pattern with a knife to better integrate the topping into the dough.
7. Bake for approximately 40 minutes. Check after 30 minutes.

Gluten and Dairy Free Red Velvet Cake with Cream Cheese Frosting

Gluten and Dairy Free Red Velvet Cupcakes with Cream Cheese Frosting

 

 

For my husband and his father's birthday party I have been known to create a red velvet cake that is gluten free due to the number of individuals in his family that have Celiac's Disease and then comes my side of the family with an allergy to dairy. My husband's father loves Red Velvet Cake and Cream Cheese frosting which was a challenge to make dairy free. I came up with this and people hardly knew it was dairy free as well as gluten free.

 

 

I took this recipe from McCormick's recipes: http://www.mccormick.com/Recipes/Dessert/Red-Velvet-Cupcakes

 

 

And turned it into this:

 

 

Gluten and Dairy Free Red Velvet Cake with Cream Cheese frosting

 

 

Cake:

 

2 1/2 cups of Gluten Free Flour (I used Mama's Almond Blend by Gluten Free Mama)

 

1/2 cup unsweetened Cocoa powder

 

1 tsp of baking powder

 

1/2 tsp salt

 

2 cups of granulated (white) sugar

 

1 cup of butter flavored Crisco

 

4 eggs

 

1 cup of diary free sour cream (this is typically made from soy - so if you also have an issue with soy this may not work for you)

 

1/2 cup of dairy free milk (almond, rice, coconut or soy)

 

1 bottle of red food color

 

2 tsps. of organic vanilla (gluten free)

 

 

Cream Cheese Frosting:

 

1 pkg. of Jell-O Cheesecake flavored instant pudding in the 3.4 oz size.

 

1 can of Thai Kitchen Coconut milk  (NOT the lowfat kind) - chilled in the fridge overnight or in the freezer for 1 hour

 

1 cup of vanilla coconut milk yogurt.

 

3 - 6 tablespoons of powdered sugar 

 

1 tsp of organic vanilla

 

 

 

Directions:

1. Preheat oven to 350°F. For the Cupcakes, mix Gluten Free flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

 

2. Beat butter flavored Crisco and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in dairy free sour cream, dairy free milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into cake pan. I used 2 circle cake pans that I sprayed with an Olive oil spray and then coated with Gluten free flour.

 

3. Bake 40 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

 

4. For the Frosting, whisk together the cheesecake instant pudding with 1 cup of vanilla coconut milk yogurt. Then in a separate bowl with the electric mixer and the whisk attachment take the can of coconut milk from the freezer (after letting it chill in there for about an hour) and take ONLY the cream that solidified at the top of the can. The coconut water can be thrown away or used kept for a later recipe if preferred. Whip this until soft peaks form and then add the powdered sugar and vanilla and continue to whip. Then add the cheesecake pudding mixture to the coconut whipped cream and continue to whip until all blended well.

 

5. Frost and decorate your cake as you choose! :)