gluten-freelicious

Fresh Blueberries

What to do with nearly four pounds of freshly picked blueberries?  A quick google search led me to a blueberry crisp recipe from Gluten-Free Goddess.  Oh.  My.  Yumminess.  With one modification, it is now one of my family’s favorite dessert recipes.

This blueberry crisp is easy to make, takes little time, and tastes like heaven.  It is so delicious, in fact, that I could not get a picture of the final product, because we were too busy devouring every last crumb.  I tripled the recipe and brought it to a family dinner for twenty, and the results were much the same.  Everyone loved it!  This recipe is not just “good for gluten-free.”  It’s downright fabulous in its own right.

Serve it straight from the oven, with a scoop of vanilla ice cream.

BLUEBERRY CRISP
2 pints fresh blueberries, rinsed and drained
1 cup Pamela’s Ultimate Baking and Pancake Mix
3/4 cup light brown sugar, packed
1 tsp ground cinnamon
1/3 cup butter, softened

Preheat oven to 350 degrees F.  Grease pie plate with butter.

Blueberry Crisp (Pre Baking)

Sprinkle a pinch or two (or three) of the baking mix onto the blueberries and toss.  Pour blueberries into pie plate.

In a mixing bowl, combine 1 cup baking mix, sugar, and cinnamon.  Add 1/3 cup softened butter and knead with hands to a crumbly texture.

Layer the crumbs over the blueberries.  Bake for 30 minutes or until hot and bubbly.

WOW.  My friend, Catherine, at A Gluten-Free Guide is my hero.  She turned Betty Crocker’s yellow cake mix from ho-hum to oh, yum!

We have entered what, in my house, we call birthday season.  In just two short weeks, my boys will attend seven birthday parties, with more soon to follow.  Although my amazing and irreplaceable friends and family now often offer a gluten-free option for my boys, I truly would rather not burden them with our food sensitivities.  Besides, my oldest son loves to help out in the kitchen and has a blast decorating his desserts before the parties.  And so…the baking begins.

This season I had the foresight to bake cupcakes and freeze the extra to pull out as needed.  Just hours before a birthday party, I went to our pantry to get the process started.  I quickly scanned the shelves for my favorite chocolate cake mix, and, alas! (and other expletives), the cupboard was bare!  All I could find was a box of Betty Crocker yellow cake mix, tucked away at the back of a shelf, collecting dust.  I had bought it months before when I first discovered Betty Crocker’s gluten-free mixes in the grocery store; as of yet, I’d had little inspiration to try it.  We had sampled a few gluten-free yellow cakes, including some made with this mix, and not one was worth the calories.  They were dry and crumbly, and the taste was just eh.  Cat had encouraged me to try her tweaked recipe long ago, but I was hesitant.  With limited other options, however, I decided to give her modified version a try.  Thank gluten-free goodness I did!!

I’m usually an icing girl; I like it super sweet and slathered on thick.  Cake?  I could take it or leave it.  But a lack of confectioners sugar (you know, bare cupboard and all), led me to try these golden beauties without frosting, and I did not miss it at all.  These cakes are fluffy, moist, and delicious.  My husband and boys devoured several in no time at all.  That’s right…even my children ate them without the sweet, creamy topping.  That’s just unheard of!  If I hadn’t frozen the extras, I am sure they would not have lasted much past the first two birthday parties.  I am so thrilled to have a go-to yellow cake recipe that is easy and scrumptious.  Thank you, Catherine!  Well done!

Key Lime Pie Larabar

Most days of the week, most hours of the day, I would tell you that living gluten-free is not hard.  It would be a far stretch to say that it is easy, but it is not nearly as difficult as I imagined it to be.  That said, finding tasty, nutritious, minimally processed snack foods can be tough, and doing so has been my most frustrating challenge.  So, when I first discovered Larabar’s Key Lime Pie fruit and nut bars, I was in gluten-free snack heaven.

We have tried quite a few flavors of Larabar over the years, and I have liked them all well enough, but Key Lime Pie is by far my favorite.  All Larabars are made with some combination of fruit, nuts, and spices, and the list of ingredients is always pleasantly short and wholesome.  Key Lime Pie is no exception; it’s the perfect combination of dates, cashews, almonds, unsweetened coconut, and lime juice concentrate.  The smooth texture of this Larabar exceeds any other I have tried, and I love the subtle, but not overpowering, lime flavor.  No lip-puckering here.  I dare say even coconut haters will like this bar.  It’s just that good.

Larabar offers a wide variety of flavors, and there are a few I am anxious to try.  Banana Bread, Cinnamon Roll, and Ginger Snap sound especially gluten-freelicious.  What is your favorite Larabar flavor?

So, it seems I have taken a rather unintentional hiatus from reviewing gluten-free goodies.  I lost my writing mojo.  It started with the passing of my dear, sweet Granny in October, followed by one holiday/event/excuse after another.  Now, spring has sprung.  The mountain of snow has thawed, the chill in the air is fading, and new life is emerging every day.  I, too, am determined to make a fresh start!  With a little more spring cleaning, my mojo is sure to turn up.

Contributing to my writer’s block is the fact that our eating habits have changed rather dramatically in the last few months.  After watching the documentary, Food, Inc and reading If It’s Not Food, Don’t Eat It!, by Kelly Hayford, I’ve become a bit granola.  We now buy grass fed beef and free range poultry from a local farm, we buy organic produce and dairy as often as possible, and our pantry and refrigerator have been swept of all products containing high fructose corn syrup, MSG, and other chemical additives, food colorings, and preservatives.  For someone who has always loved the convenience and ease of prepackaged foods, this has been quite an adjustment.

I’m still trying to figure out where my loyalties lie.  Just how crunchy do I want to be?  Kelly Hayford would have me give up all refined sugars in favor of natural sweeteners like honey and Stevia, but there is no replacing brown sugar on my oatmeal.  Searching the grocery store shelves for organic, minimally processed snack foods for my kids can be beyond frustrating, especially if said children are in the store with me and have lost all patience for my meticulous browsing!  Just yesterday we ventured to a local farm to roast marshmallow Peeps over a bonfire.  Do I dare deny my kids (or myself) such delicious fun?  I aim to strike the balance between healthy, nutritious foods and convenient, low-stress eating with a splash of reckless abandon now and then.  No sweat!

And, so, the search begins.  Please leave a comment, and share with me your favorite gluten-free, organic/all natural, minimally processed snack food(s), and I will happily return the favor in posts to come.

Minnie Beasley's Handmade Gluten-Free Chocolate Almond Lace Gourmet Cookies

Harmon Beasley Cannon, owner of Minnie Beasley’s Cookie Company, recently offered to send me a couple bags of his new gluten-free Handmade Almond Lace cookies, and I eagerly accepted.  I am so thankful I did!

I received two bags of the award winning cookies, one regular and one dutch chocolate.  They were wrapped with the utmost of care.  I admit, my husband and I laughed as we peeled away at what we thought to be excessive layers of bubble wrap.  In hindsight, however, I see that the meticulous packaging is a reflection of the company and the pride they take in their delicate product, from the selection of ingredients to its delivery at your front door.

The recipe for these cookies began with Harmon’s great aunt Minnie Beasley, and it has been passed down through four generations.  Harmon claims he “cannot imagine a holiday without them.”  Is it just me, or do homemade cookies with a family history taste even sweeter?

I believe this is my first experience with lace cookies, and they are unlike any other cookie I have ever had.  They are thin and brittle, and have a taste and texture very similar to toffee.  Minnie Beasley’s cookies are big, incredibly rich, and very sweet.  Even half a cookie is satisfying (although I must say I have eaten far more than half a cookie today).  As Harmon says in his brief video on Minnie Beasley’s website, “Butter, almonds, sugar, milk, cream, flour…how can you go wrong?”  I don’t believe you can.  Both the regular and chocolate flavored cookies are divine, and I can’t decide which one I like better.

Aunt Minnie should be proud.

Gluten Free Pantry Favorite Sandwich Bread

Finally!  A bread that is not completely inedible or just “okay for gluten-free,” but actually tastes good in its own right.  Woohoo!  Gluten-Free Pantry Favorite Sandwich Bread Mix makes our favorite sandwich bread.

After trying several loaves of store-bought gluten-free cardboard…I mean, bread…I gave up.  I decided “gluten-free bread” was some sort of oxymoron, clearly not meant to be.  Reviewers of various breads suggested toasting or a good slathering in peanut butter.  We weren’t that desperate.  I mean, I could toast my shoe and paste it with peanut butter, too…but I’m not going to.

Surprisingly, we didn’t really miss bread…not too much, anyway.  We made ham and cheese rolls and lettuce wraps.  They were pretty tasty and easy to make.  We served hotdogs and hamburgers with all the condiments, minus the buns.  Peanut butter was reserved for apples, or a sneaky spoonful when no one was looking.  We battled the occasional craving for the likes of homemade hot ham, egg, and cheese sandwiches, but, all in all, we survived bread’s absence relatively pain-free.

As my son nears Kindergarten, however, I enter a heightened state of panic.  It stresses me out.  I mean, for one thing, one can only eat so many ham and cheese rolls.  At home, we add variety with gluten-free hot foods, like Annie’s mac and cheese or Bell and Evans chicken nuggets.  I’m guessing no one will offer to reheat my son’s lunches at public school…so what will he eat?  The boy needs to be able to eat a sandwich!  My husband tried to point out that our son won’t eat lunch in school until first grade, a good two years from now, but this point fell on deaf ears.  I was a mom on a mission, and we needed gluten-free bread, like, yesterday.

Unwilling to sample another store-bought loaf, I started researching bread machines.  My good friend sent me a link to a review of the Breadman Breadmaker on Karina’s Kitchen.  I immediately ordered it, and thus began my search for a gluten-freelicious bread mix.  (Surely you didn’t think I’d attempt to make bread completely from scratch?!)

Roaring Good Grilled Cheese Sandwich

Gluten-Free Pantry Favorite Sandwich Bread Mix is the best of the bread mixes we’ve tried to date.  I follow the directions on the package, using milk and butter, instead of water and oil.  The bread is a bit delicate when warm, but, oh so good!  (Most say wait until it cools to slice, but I say, “Slice carefully!”)  It’s dense, as most gluten-free breads are, and yet somehow light at the same time, with a mild buttery flavor.  It’s perfect for sandwiches.  When a friend stayed for lunch the other day, I used fresh Gluten-Free Pantry bread to make grilled cheese sandwiches for my boys and her two girls.  The kids scarfed them down within minutes, and our kids rarely make happy plates!  I was especially thrilled when my friend, whom I’ve never known to sugarcoat her opinion of food, said, “Mmm, this is really good!  It’s so fluffy!  It tastes like something out of a restaurant.”  Gluten-free grilled cheese in a restaurant?  If only.

I highly recommend this bread mix.  It even makes an excellent pizza crust!

"American" z pizza

Yummy in my tummy!  Z pizza’s gluten-free crust is pretty tasty, and the pizza topping “creations” rock!

Pizza is one of those things I thought we’d never eat out again, and, oh, how it depressed me.  Stuffing myself at Pizza Hut is a fond childhood memory, and it pained me to think I might not get to share that experience with my own children.  I get teary just thinking about it.  Sniff.

So, when I first learned that several restaurants are now offering gluten-free pizzas, I thought I’d jump out of my pants; I was so excited!  Too soon, my hopes were dashed, and our experience at Uno Chicago Grill taught me to lower my expectations for any future gluten-free pizza adventures.  Still, when Kim suggested z pizza, I was thrilled to find out we have several in our area and incredibly anxious to get to one and try it out!

I thoroughly enjoyed our gluten-free dinner at z pizza.  We ordered three creations: Napoli, Thai, and American.  They were all excellent.  The gluten-free crust is simple: light, thin, buttery, and crisp.  The toppings are fresh, flavorful, and plentiful.  I was surprised how much I loved the Napoli, topped only with cheese, tomatoes, and fresh basil.  I rarely cook with fresh herbs (you know, not really being the chef-type), but, WOW, fresh basil is sooo good!!  The Thai pizza was delicious, with spicy chicken and yummy peanut sauce; it had just the right amount of kick.  The American was, well, American…big chunks of sausage, fresh peppers…not quite as exciting as the other two, but still very good.  Z pizzas are light on crust, sauce, and cheese, but packed with flavor.  They are definitely gluten-freelicious.

So, z pizza gets two thumbs up.  I am, however, still on the lookout for a greasy deep dish or New York style gluten-free pizza, loaded with sauce and cheese.  Is it out there?  Is it even possible?

Enjoy Life Soft Baked Snickerdoodle Cookies

Hi.  My name is Rebecca, and I’m a sugarholic.  Enjoy Life Soft Baked Snickerdoodle Cookies?  Yum!  Pass the box!  These tasty little bombs are loaded with explosive cinnamon sugar goodness, sure to please any sweet tooth.

I have to admit, I did not have much hope for these cookies.  Enjoy Life products are free of wheat, dairy, peanuts, tree nuts, egg, soy, fish, and shellfish.  Call me crazy, but I’d think they’d also be free of taste!  In fact, we’ve tried a few of Enjoy Life’s cereals and cereal bars, and they were just eh.  Not bad for gluten-free, but nothing to write home about, either.  These snickerdoodle cookies, however, are addictive.  One is just not enough.  What gives?

It does not take a detective to figure this one out.  What Enjoy Life snickerdoodles lack in allergens, they certainly make up for in sugar!  The cookies are soft, moist, and packed with my vice in numerous forms (date paste, three fruit juice concentrates, brown sugar, and rice dextrin).  With a heavy dusting of cinnamon sugar on top and crunchy little pockets of cinnamon sugar scattered throughout, this cookie is definitely a sugar lover’s dream.

At about four bucks a box for 12 cookies in our local grocery store, my husband says, “They’re really good, but not worth it.”  Hmm, that’s questionable.  But how about $3 a box on Amazon?  I’m in.

Two nights ago, my husband and I watched in awe as our boys downed two large helpings each of the baked ziti I’d made for dinner.  They rarely finish one serving of any meal, much less ask for seconds!  The following afternoon, we had a late lunch/early dinner of leftover baked ziti.  As I stood at the sink, scraping the boys’ plates of sticky cheese, I was shocked to hear my husband yell, “Dammit!  You can’t make this ever again!”  I turned to see him dishing his third helping of the day.  He said, “It’s too good!”

I don’t imagine I will share too many recipes here, as I am not über-talented in the kitchen.  However, when my family of four finished an entire baked ziti in less than 24 hours, I thought it noteworthy!  (Not to mention, if I can do it, it’s pretty safe to say anyone can.)

Baked ziti has always been my go-to meal to take to friends experiencing one of life’s big moments, like the birth of a new baby or a death in the family, because it is delicious, it freezes well, and it can feed a large group (or, at least, it should).  I only recently attempted to make a gluten-free version for my own family.  If you took the time to read the novel in my About Me section (and I don’t blame if you if you didn’t), you will know that I typically follow a recipe line by line, but I do like to add “more of the good stuff.”  This gluten-freelicious baked ziti is made especially delectable with an excess of sauce and cheese.  It pairs well with a side of Tums.

Saucy Baked Ziti Penne

16 oz package gluten-free pasta (I actually don’t know that a gluten-free ziti even exists.  I like to use Tinkyada or Trader Joe’s brown rice penne.)
6 cups pasta sauce (I like Classico Four Cheese Pasta Sauce.)
4 cups mozzarella cheese
15 oz ricotta cheese
1 egg
1 tsp oregano
1 tsp basil
1 tbsp parsley
1/4 tsp garlic powder
4 tbsp Parmesan cheese

Cook pasta according to package directions.

Preheat oven to 375 degrees.  In a big bowl, mix hot pasta, 2 1/2 cups sauce, 2 cups mozzarella cheese, ricotta cheese, egg, oregano, basil, parsley, and garlic powder.

Spread 1 1/2 cups pasta sauce across the bottom of a 13″x9″ pan.  Top with pasta mixture.  Cover with remaining 2 cups sauce.  Sprinkle with 2 cups of mozzarella cheese and 4 tbsp Parmesan cheese.

Cover with aluminum foil.  Bake for 30 minutes.  Remove foil and bake 10 minutes more, or until cheese is melted.

ENJOY!

Yummy Gluten-Free Pizza

I made quite the scrumptious pizza tonight, if I do say so myself, by modifying the recipe on Pamela’s Amazing Wheat-Free Bread Mix with Gluten-Free Pantry Favorite Sandwich Bread Mix.  We’ve made pizza with Pamela’s mix before, but I think we all agree this one is better.  The crust is thick and flavorful, and my son helped me top it with plenty of sauce, oodles of cheese, and a layer of greasy pepperoni (on the grownups’ side only).  Yum!

Glutenfreelicious Pizza

DOUGH
1 bag Gluten-Free Pantry Favorite Sandwich Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup olive oil
1-1/2 cups warm water
1 tsp oregano
1 tsp basil
1/2 cup grated Parmesan cheese

TOPPINGS
1 jar Classico Four Cheese Pasta Sauce (our favorite)
4 cups shredded mozarella cheese
your choice of pizza toppings

Combine Gluten-Free Pantry Favorite Sandwich Bread Mix, yeast packet, oil, water, oregano, basil, and Parmesan cheese. Mix on medium speed for 2 minutes. Pour dough onto greased cookie sheet or pizza pan. Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 1 hour, then add sauce and toppings. Bake in a preheated 375º oven for 30-35 minutes on a lower rack. Dough will puff when baking.

I used one 15 1/2″x10″x1″ cookie sheet.  You could divide the dough to make two smaller pizzas.  The crust of our pizza was almost too thick, and next time I may try to spread it just a touch thinner across two smaller pans or one larger pan.

DELISH!