Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, March 30, 2008

GFCF Irish Soda Bread

Toasted soda bread makes a great breakfast. I've adapted my favorite soda bread recipe to be gluten and casein free. I've had this recipe for a long time. I can't remember where I got the recipe from - I've tried several soda bread recipes but this was my favorite because of the caraway in it. I really should commit the recipe to memory, because I will panic if I ever lose it.

2 cups GF flour blend (Sorghum and Chickpea or Rice and Chickpea)**
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground caraway seed OR 2 tsp. whole caraway seeds
1/2 cup raisins or dried currants, if desired
1 cup rice mik

Sift together the dry ingredients. Add raisins or currants and toss to coat. Stir in rice milk with a fork. Pour batter into a greased soda bread dish* (greased with palm shortening).

(My soda bread dish)*

Flour your hands and then pat the dough into the dish evenly. Cut an X 1/4 inch deep into the center of the loaf with a sharp knife. Bake at 350 degrees for 45 minutes or until a tester comes out clean. Transfer loaf to a wire rack to cool.

*If you don't have a soda bread dish, try using a small pie plate or an 8" cake pan.

**I like using Sorghum and Chickpea blend if using currants, and Rice and Chickpea blend if omitting the currants.

(Soda bread with currants)

(Soda bread without currants)

Monday, March 24, 2008

Rice Flour Play Dough

This play dough was a huge hit with my girls and their friends. I've never seen such intense interest in play dough before, even without the fun colors (I left it white). It was very easy to use and did not have that funny smell that store bought play dough has. And making it is not that hard or time consuming (it took 10 minutes from start to finish). I think I'll be making a lot of it in the future.

1 1/2 cups finely ground white rice flour (such as Bob's Red Mill)
3/4 cup salt
3 tsp. cream of tartar
1 1/2 cups water
2 tbsp. canola oil
*optional food coloring or essential oil for fun scents (such as lavender)

Sift together the flour, salt and cream of tartar. Heat water and oil (and food coloring or essential oil if desired) over medium heat in a large saucepan . Add the flour mixture and stir constantly with a spoon until the dough pulls away from the sides of the pan (you may need to add a smidge more water if it's too dry). Place dough onto rice floured countertop and let cool slightly. Knead dough until smooth and no longer sticky. When it feels very similar to regular Play Dough, you are done! Store in an airtight container or resealable plastic baggie.

Thursday, March 20, 2008

Syrian Red Lentil Soup

This soup smells fabulous while simmering, and it tastes even better.

2 tbsp. olive oil
1 large chopped onion
1 cup diced carrots
2 small zucchini or yellow squash, chopped
2 large cloves minced garlic
8 cups water or vegetable broth
2 cups dried red lentils
1/2 cup brown rice
1 tsp. salt
2 tsp. ground cumin
1 tbsp. ground coriander
juice of 1 lemon

Heat olive oil in a dutch oven. Saute onions, carrots, and zucchini about 10 minutes or until onion is soft. Add garlic and stir for one minute. Add water, lentils and rice. Bring to boiling and then simmer partially covered, for 45 minutes, stirring occasionally.

Stir together the salt, cumin and coriander. Add to the soup, stirring well. Simmer uncovered another 15 minutes. The soup will be very thick, like pea soup. Remove from heat. Add the lemon juice and stir well. Adjust salt if necessary and add more lemon juice to taste if desired. Serve hot.

Wednesday, March 19, 2008

GFCF Applesauce Muffins

These muffins are super easy to make and turn out great every time.

Dry ingredients
1 1/2 cups GF flour blend
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 tsp. allspice
1/4 cup chopped walnuts or walnut meal

Wet ingredients
3 tbsp. canola oil

1/2 cup packed brown sugar
1 egg
1 cup applesauce
3/4 cup peeled, diced apple

Preheat oven to 400 degrees. Line a muffin tin with baking cups or coat muffin cups with cooking spray, set aside.

In a large bowl, whisk dry ingredients together. Make a well in the center and set aside.

In a medium bowl, beat together the wet ingredients until smooth. Stir in applesauce and diced apple. Pour the wet ingredients into the dry ingredients and beat until smooth.

Fill muffin cups 3/4 full and bake 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to cool on a wire rack.

Thursday, March 13, 2008

My Mom's Banana Bread


I remember this recipe being good, but my GFCF version is really, really good. I cannot believe how good this bread is after modification. It's hard to stop from scarfing up warm slices of it straight out of the oven. Yum. I'm honestly surprised that I think this GFCF version is actually better than the original. I'll ask my mom...maybe my tastes are changing!



2 cups All Purpose Sorghum Flour Blend or All Purpose Rice Flour Blend
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. salt
1/2 cup palm shortening
1 cup sugar
2 eggs
1 cup (2 medium) mashed bananas*
1 tbsp. vinegar in 1/2 cup rice milk

Sift flour blend, xanthan gum, baking soda and salt. In another bowl, cream the shortening with the sugar. Add eggs one at a time and beat until fluffy. Add the bananas, mix well. Add the milk/vinegar mixture and stir well (mixture will look curdled). Add the flour mixture and beat well (until the large clumps disappear). Turn into a greased 9x5 inch loaf pan. Bake about 50 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Turn bread out onto a wire rack to cool.

*When bananas are freckled and need to be used right away before going bad, I throw them into the freezer, whole. When a recipe calls for mashed bananas, I take two from the freezer and thaw them in their skins. Then I slit open the tops and squeeze the banana out and stir it into the batter as is...it breaks up nicely and does not need to be mashed. Very easy!

Monday, March 10, 2008

Vegetable Pea Soup


I prefer this particular pea soup over pea soup made with ham. And I prefer yellow split peas to green ones. If using yellow split peas, make the soup on the stovetop and not a crock pot, as long cooking in the crock pot turns the peas brown.

8 cups water or vegetable broth

2 cups green or yellow split peas
1 large onion, quartered and thinly sliced
2 large cloves garlic, minced
1 cup chopped carrots
1 tbsp. parsley
1/2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 medium russet potatoes, peeled and diced
1/2 of one 10oz package chopped spinach

Bring water or vegetable broth to a boil in a large soup pot. Add the split peas through the bay leaf. Simmer 1 hour. Add the diced potatoes. Simmer until the potatoes are tender, about 15 minutes. Turn off the heat and add the spinach (I add it frozen and stir until the spinach is broken up and thawed). Adjust seasonings to taste and serve hot. This soup tastes even better the next day.

Tuesday, March 4, 2008

GFCF Snickerdoodles

The girls love Snickerdoodles. They get so excited whenever I make them. Of course they love to help roll the cookies in sugar - a great sensory experience if you can handle the mess!

1/2 cup palm shortening
1/4 cup applesauce
1 cup sugar
2 eggs
1/2 tsp. vanilla

2 2/3 cups Sorghum Flour Blend
1/2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg

cinnamon sugar: 1/2 cup sugar plus 1/2 tsp. cinnamon

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.

Beat shortening, applesauce and sugar until blended. Add eggs one at a time, beating well after each addition. Stir in vanilla. Whisk together the dry ingredients. Add to the wet ingredients and mix until well-blended.

Refrigerate dough at least 2 hours or until easy to handle. Shape dough into 1" balls and roll in cinnamon sugar. Place 2" apart on the prepared baking sheet. Bake about 12 minutes until bottoms and edges are lightly browned.

Let cookies sit on baking sheet 1 minute after removing from oven before removing cookies from the pan to cool on a wire rack.