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! :) 

Gluten and Dairy Free Brownies by Betty Crocker

Ok, so this one is definitely not my own recipe. However, going gluten and dairy free offers the challenge of finding the quick and easy fixes that are easier when eating gluten and dairy. I found out Betty Crocker is now a proud sponsor of Celiacs :) Which just made my life a lot more simple! 

Sorry the ingredients photo was not better, but the point of the photo was to show it does not contain dairy, but does contain soy products. So if you cannot have soy DO NOT buy. 

On the list of how to make, I just substituted the 1/4 cup of butter with oil. And if you prefer you can also use the vegan buttery sticks. It was super simple and took less than a half an hour.

Betty Crocker makes other gluten free products as well! But please double check the dairy, as not all gluten free products are also dairy free like this one. 

Gluten and Dairy Free Peanut Butter Cookies

Gluten and Dairy Free Peanut Butter Cookies

The perfect treat for those without peanut allergies :)

My husband and his entire family love these!

I revised the recipe from Better Homes and Gardens New CookBook, Bridal Edition (Thank you Kim for the wonderful gift).

Gluten and Dairy Free Peanut Butter Cookies

Ingredients

1 cup of peanut butter (I used Skippy Natural - Creamy)
1 cup shortening (I used Crisco)
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp vanilla (I used the all organic kind - it is definitely gluten free)
2 1/2 cups of Almond Flour Blend by Gluten Free Mama (this is to reduce the gritty texture you get when baking gluten free)


Directions

1. In a large mixing bowl beat peanut butter and shortening with an electric mixer until well blended. Add sugars, baking soda, and baking powder. Beat until well blended again and stop at least once to scrap down the sides and blend again. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. The recipe in the book calls for a chilling period in the fridge for an hour for the dough. I did not do this and they still turned out to be wonderful cookies that were easy to handle and soft when they came out.

2. Preheat oven to 375 degrees F. Shape dough into 1 1/4 in balls - I used a cookie baller that pushes out the dough from the bottom - very handy. Roll in granulated sugar to coat. Place an inch or 2 apart on the cookie sheet and then flatten in a criss cross pattern with a fork (this was always my favorite part of making peanut butter cookies) Bake for 7 to 9 minutes or until bottoms are light brown. Let cool and then enjoy!!

Gluten and Dairy Free Irish Soda Bread Muffins

Gluten and Dairy Free Irish Soda Bread Muffins

Happy St. Patrick's Day!

You can still celebrate this awesome day with the foods you love!

I revised a recipe from skinnytaste.com for their Irish Soda Bread Muffins. I like the muffin style for parties and St. Patrick's Day is definitely a day for having people over. You can find that non - gluten free recipe here: http://www.skinnytaste.com/2010/03/whole-wheat-irish-soda-bread-muffins.html#_a5y_p=1385206


Ingredients:

• baking spray - olive oil baking spray
• 2 cups Almond Flour Blend by Gluten Free Mama 
• 1 tsp of Xanthan Gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup of gluten free rolled oats (please be careful, if you have a more severe version of Celiac's Disease you can still have a reaction to the gluten free rolled oats as well as the gluten kind)
• 3 tbsp shortening (Crisco), you can also use chilled Vegan Buttery Spread sticks
• 1 cup dairy free buttermilk (made by taking 1 cup of Almond, Soy, Coconut, or Rice milk and 1 tablespoon of Apple Cider Vinegar or White Vinegar) -http://chemistry.about.com/od/foodscienceprojects/a/How-To-Make-Buttermilk.htm
• 3 tbsp honey or agave
• 1 large egg, beaten
• 3 oz raisins (about 2/3 cup)

Directions:

1. Preheat oven to 375°F. Spray muffin tin with baking spray - I used olive oil baking spray.

2. In a large bowl combine all dry ingredients (Almond flour, baking powder, baking soda, xanthan gum, and salt). Using a pastry cutter or two knives, cut in shortening until mixture resembles coarse crumbs or just mix in food processor or mixer.

3. In a small bowl, stir together dairy free buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins and gluten free rolled oats.

4. Spoon batter into prepared pan. Sprinkle some of the gluten free oats on top if you prefer and Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

5. Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

Gluten and Dairy Free Packzis Recipe

Gluten and Dairy Free Recipe for Packzis

I revised this recipe off one I had found on Pinterest from Brown Eyed Baker: http://www.browneyedbaker.com/2014/02/26/paczki-recipe/ This recipe is not Gluten or Dairy Free, so those without dietary restrictions, follow this one - it's great!

Ingredients:

2 cups milk of your choice - I used unsweetened Coconut Milk that I warmed in the microwave. Let me clarify that I used Silk Unsweetened Coconut Milk - NOT the canned kind.
4½ teaspoons active dry yeast (2 packages)
¾ cup + 1 pinch granulated sugar, divided
5 to 6 cups an Almond Flour Blend (Gluten Free) - I use a "Blend" to avoid the gritty texture that using strictly rice or almond flour creates when baking gluten free. For this recipe I used Mama's Almond Blend, by Gluten Free Mama.
1 egg
4 egg yolks
1 teaspoon vanilla extract
1¼ teaspoons salt
4 tablespoons shortening (Crisco)
1 tsp of Xanthan Gum
 Peanut oil, canola oil or lard, for frying
Fruit preserves, for filling (I used raspberry for mine)
Powdered and granulated sugars, for coating

Directions:

1. Pour warm coconut milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.
2. Add 2 cups of Almond Flour Blend and 1 tsp of Xanthan Gum to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.
3. In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.
4. Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the shortening and mix to combine. Gradually add 3 more cups of Almond Flour Blend to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of Almond Flour, a spoonful at a time, until the dough forms.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.
6. Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle the Almond flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.
7. Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.
8. Meanwhile, heat at least 1½ inches of oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried. Mine were not fully cooked if I made them too thick, so be sure not to make yours too thick.
9. Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.