Zucchini Bread

Do you have a lot of zucchini you need to use from your garden? Well, this is a very tasty recipe that I have no doubt you will enjoy. (As you can tell by the picture, I couldn't wait to take it out of the oven.)

Ingredients:
3 cups Jules all-purpose gluten free flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup granulated sugar
3 tsp. vanilla extract
2 cups grated zucchini

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

makes 2 loaves

Udi's Gluten Free Pizza Crust

These pizza crusts by Udi's are a go-to option for me when I want pizza, but I don't want to spend a fortune to order it from a restaurant. These are thin crust pizzas, and they have a great taste to them, and they hold together well. They seem like what a gluten-filled thin crust pizza would be.
These crusts are also dairy, soy, and nut free.

I would highly recommend these pizza crusts to anyone.

If you don't have them in your local grocery store, you can order them here. 

Banana Bread

Ingredients:

1 cup butter
2 cups sugar
2 tsp vanilla
2 tsp lemon juice
4 eggs
2 cups mashed bananas (VERY RIPE)
1 tsp salt
3 1/2 cups Jules gluten free flour mix
2 tsp baking soda
2 tsp baking powder

1 tsp cinnamon
1 cup sour cream

Directions:
Preheat oven to 350. Cream butter and sugar. Add vanilla and lemon juice. Add eggs, one by one, beating well after each one. Add bananas. Sift salt, flour, baking soda, cinnamon, and baking powder together. Add alternately with sour cream to banana mixture. Pour into 2 greased/floured loaf pans. Bake for 50-55 minutes. (Mine actually took an extra 5).

Optional streussel topping:
1/4 cup brown sugar
3 TBSP gluten-free flour
2 TBSP butter
Cut together then sprinkle on top of batter in pan (I always add some spices to this like cinnamon and allspice)

The Pure Pantry Wholegrain Dark Chocolate Cake Mix

 

I know I've posted about cake mixes on here before. This cake mix is a little different from the others. This cake mix is not only gluten-free, it is also free of refined sugar, dairy, soy, nuts, and eggs. 

This cake is very delicious. My only complaint about it is that it is very crumbly. I made cupcakes with it, and I had to eat them over a plate because they fell apart so easily. However, I would still recommend this mix because the flavor is just that great.

If you'd like to see the ingredients in this mix, you can find it here.

Sticky Fingers Bakeries Meyer Lemon Gluten Free Scones

 

Oh. my. gosh. You guys. If any of you have been looking for a scone mix, this is the one to try. As I am writing this, I am also devouring one of these scones. The batter by itself is good... (you only have to add water and oil to the mix; it's so easy to make!) and I probably just had my day's worth of calories already by sneaking the batter. 

The lemon really adds something to the flavor. Mmmmm. So good. 

These are mouth watering. 

These are fluffy and not too sweet. 

If you want to try them out, you can order them here. 

If you've had these before, tell me what you think of them! Leave a comment.

Glazed Donut Muffins

(Picture coming soon!)

Ingredients:
1/4 cup butter (or Earth Balance buttery sticks)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup gluten-free flour mix (I used Jules which already has xanthan gum mixed in.  If your flour mix does not contain xanthan gum, add 1 teaspoon xanthan gum.)
1 cup whipping cream (or milk or almond or rice milk)

Glaze:
3 tablespoons butter (or Earth Balance buttery sticks), melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees.  Line 12 muffin cups with muffin liners or spray with cooking spray.  In a mixing bowl, beat together butter, oil and sugars until smooth.  Beat in eggs, one at a time.  With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.  Spoon batter into cups, filling the cups, and smooth tops.  Divide batter equally among prepared muffin cups.  Bake until muffin tops are a pale golden and springy to the touch, approximately 15 to 17 minutes.  Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.  To make glaze, mix together melted butter, powdered sugar, vanilla and water and whisk until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a dsecond time and allow to harden then serve.

Clam Chowder

(picture coming soon)
THIS CLAM CHOWDER IS BETTER THAN IVAR'S CLAM CHOWDER! 

Ingredients:

3 cups new potatoes, diced
4 slices bacon, diced
6 tbsp. butter
3 ribs celery, diced
2 tsp. fresh basil, chopped
1 tsp. dried majoram
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
2 bay leaves
1 pinch of fresh garlic, chopped
white pepper to taste
black pepper to taste
cayenne pepper to taste
1/3 cup brown rice flour
4 cups half and half
1/2 cup whipping cream
2 1/2 cups clam nectar/or clam broth
1 1/2 cups fresh, frozen or canned clams, chopped
1/4 tsp. dill
2 tbsp. fresh parsley, chopped

Directions:
Steam or boil potatoes until just tender. Drain and set aside. In a stock pot or dutch oven, cook bacon until transparent. (Drain about 1/2 the grease.) Add butter, celery, onion, basil, majoram, italian seasoning, thyme, bay leaves, garlic, and peppers. Cook until the vegetables are tender (about 10-15 minutes). Stir in the flour and cook over low heat for 3 to 4 minutes.
Stir in the half and half, cream, clam nectar/broth. Heat to just under the boiling point. Add the potatoes and chopped clams. Bring to a boil slowly and cook for 2 to 3 minutes. Discard the bay leaves. Stir in the dill and parsley. Serve. Serves 8.