Sour Cream Coffee Cake

Okay, so this isn't the greatest picture, but that's okay, because these taste so good!!!! I think those perfect pictures you see on websites aren't very real, either. You know it won't look that perfect when you pull it out of the oven!

Ingredients:

For Topping: 
1 cup gluten-free flour (Namaste or Jules)
1 cup brown sugar
1/2 cup softened butter
1 tsp. cinnamon

For Cake:
1 cup softened butter
1/2 cup granulated sugar (or honey)
2 eggs
2 teaspoons vanilla (or almond extract)
1/2 cup sour cream
2 cups gluten-free flour (Namaste or Jules)
1 tsp. baking powder
1/4 tsp. salt

Directions: 

Combine all the topping ingredients until it resembles coarse sand and clumps together. Set aside.
Preheat oven to 325 degrees Fahrenheit.
Cream the butter and sugars (or honey with brown sugar) until smooth and creamy. Add in eggs, one at a time and then vanilla (or almond extract) and sour cream.
Combine flour, baking powder, and salt. Add flour mixture to batter until just combined. (Do not over mix.)

Spoon batter into a 9x13 greased pan. Sprinkle topping over batter.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting and serving.

Namaste Perfect Flour Blend

This is a great product! It is perfect for baking, and it even has the xanthan gum already in it. (So convenient!)

It's a great deal, too. If you want to check it out, you can do so by clicking here. (It comes in a pack of 6)

If you want just one bag, you can get it by clicking here. A 48 ounce bag is about 11 dollars. I think that's a pretty great deal!

Thanksgiving Salad

Okay, this salad isn't just for Thanksgiving, but it's a tradition in my family to make it every Thanksgiving. :)

Dressing
Juice of 1 lemon
3 cloves of garlic (crushed)
3/4 cup of olive oil
1 tsp. of salt

Combine lemon, garlic, and salt in blender and slowly add the oil while the blender is on. Chill at least 3 hours.

Salad
1/4 lb. of bacon (cooked and crumbled)
2 heads of romaine lettuce
2 cups of halved cherry tomatoes
1/2-1 cup grated swiss cheese
2/3 cup slivered almonds (toasted under broiler)
1/3 cup parmesan cheese

Combine all ingredients just prior to serving. Add dressing and toss.

Ronzoni Gluten Free Pasta

My mom sent this pasta to me recently. I was a little hesitant to try it, because in my experience, gluten free pasta is either really good or really bad. I was afraid of it being really bad.

As you know, I love Trader Joe's pasta, and there about two other brands of gluten free pasta that I love and will eat. (I am a picky eater.)

So the other day, I decided to break this pasta out and try it.

The verdict?

It's great! You should try it and see what I'm talking about. I love the fact that I can now add another pasta to my list of "good ones" I can buy. I think this brand is even at my local grocery store, unlike the other brands I love.

If you want to try it out, or have any questions about the ingredients, or if you're looking for recipes, you can check out their website here.

Fried Rice

Fried Rice can be made with different meats like salmon (yum), ham, chicken, or shrimp.
This picture of fried rice just so happens to be made with ham, but pretty much all of these meats are prepared the same way.

Ingredients: 
2 cups rice (dry)
3 eggs
1 cup peas
2 green onions
oil
1 tbsp. gluten-free soy sauce 
your choice of meat

Directions: 
In a rice cooker (or on the stove), cook the rice with the necessary amount of water. (A rice cooker will typically need less water than when made on the stove).
When the rice is finished, put a generous amount of oil in the wok and heat the wok to medium/low heat.
Scramble the 3 eggs together in a bowl and then add to the oil, using a whisk to stir them. Take the eggs out while they are still a little wet, because they will finish cooking when you put them in again later. Set the eggs aside.
Add some oil to the wok. Heat the meat and the peas. Then add the rice in the wok, add the eggs, the cut up the green onion, and the soy sauce. Mix together well.

(This does not need a lot of soy sauce, so don't overdo it!)

Enjoy!

Fluffy Chocolate Buttercream Frosting

Ingredients:
1 cup butter, softened
1 cup powdered sugar
4 tablespoons gluten-free flour (I used Jules)
1 cup milk
1 tsp. vanilla extract
cocoa powder (as much or as little as you want)

Directions:
In a small saucepan cook flour and milk until it becomes doughy, stirring constantly. Cool to room temperature.
Beat butter and sugar together until fluffy.
Beat both mixtures together on high speed until smooth. Add cocoa powder, and mix. Add vanilla and beat until combined.
Refrigerate about 1/2 hour until it is of spreading consistency.

Chocolate Chip Cookies

Ingredients: 

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 1/2 cups (or a titch more) gluten free flour (I use Jules)
1 tsp. salt
1 tsp. baking soda
12 oz. package of semi-sweet chocolate chips

**if you are using a gluten-free flour mix that does not have xanthan gum in it, you will need to add 1 tsp. xanthan gum

Directions: 

Preheat the oven to 325 degrees F. In a bowl, mix together the butter, brown sugar, granulated sugar, eggs, and vanilla. In another bowl, mix together the flour, (the xanthan gum if needed), the salt, the baking soda. Pour the dry ingredients into the first bowl and mix. Add the chocolate chips.
Make balls of dough small enough so that 9-12 cookies can fit onto an ungreased cookie sheet. Bake for 10-12 minutes or until brown around the edges.

May need to cool on the cookie sheet for a minute or so before removing them. 

Facebook Group

Hello there, blog followers!

I just wanted to let you know that I have a group on Facebook where I share even more than I do on the blog! If you want to follow me on there, go ahead and "like" the page, and you'll get my updates. Here's the link to the page:

https://www.facebook.com/TastyGlutenFreeFoods?ref=hl

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.