This was made in the bread machine! 2# loaf setting
1 1/2 cups room temperature water 3 large eggs ¼ olive oil 2 TBS Sugar 1 TBS xanthan gum 1 teaspoon salt 1/3 cups of organic brown rice flour =4 g fiber 1/3 cup flax meal 4 TBS=1/3c =6 g fiber 1/3 oat flour = 5.33 g fiber 1 TBS psyllium husk 1 teas=4g x 3= 12 g fiber 1 cup of buckwheat¼ c=3 gr fiber = 12 g fiber 1 cup of arrowroot 0 fiber 2 1/4 teas of fast acting yeast Grand total of fiber for loaf is 39.33 g fiber 12 slices 3.27 g fiber each
0 Comments
375° oven Bake 45 minutes total
10 x 16” baking dish 1 ½-2# chicken – cleaned and cubed 2 cans of gluten-free mushroom soup by Pacific Food 2 cans full of water 2 cans of mushroom pieces (or can use fresh mushrooms) 5 cups Kale (stems removed and cut smaller) 3 cups Broccoli cut into smaller pieces. Steam for 2 minutes in microwave. I placed in a microwaveable bowl in microwave for 2 minutes with a ½ cup of water. Drain out all of the water. 4 scallions-cut ½ onion- diced Steps: Line the baking dish with raw kale Next place steamed broccoli evenly over the kale Top with scallions and onions evenly Next place the mushroom pieces Place cubed chicken evenly on top next Put mushroom soup and water evenly over top of everything. Take a fork and make sure the soup cover everything. Bake in preheated oven for 40 minutes. After the 40 minutes pull out and top with sharp cheddar cheese. Cook for an additional 4-5 minutes. I love to use the brand CABOT (lactose free cheese) Stuffed artichokes has been a family favorite for my entire life 🥳
This recipe has been passed down from my grandmother, my mom and now ME! Note: Artichoke season is March through May. You may come access a difficult artichoke(lol) from time to time- they can be tough and the flesh of the leaves won’t easily come off! Just allow them to cook longer! This is where the testing part comes in!!! Make sure your water levels are still enough to steam (too low water level will burn the bottom). Recipe: Get a pot big enough to fit the number of artichokes that you have. (This recipe is based on making 5 artichokes. So adjust your accordingly. If you have extra breadcrumbs you can put them in the refrigerator and use them for another dish -like meatballs😃.) Container of @4seasonsGluten-free breadcrumbs -As I mentioned in the reel high put them in a blender to make the mixture finer. Olive oil- generously sprinkle into the bread crumb mixture so that it is almost shiny disappearance. (Approx-1/4 cup) salt and pepper 1 teas onion powder 1 teas garlic powder 1 TBS dried parsley 1/3 cup parmesan cheese ( optional if you can’t have dairy😉). Mix well! To prepare artichoke:n ⭐️ Take a nice sharp knife & cut the top of the artichoke-flat. With kitchen scissors take the sharp point on the leaves off. *see in the reel what the artichoke should look like. I like to chopped the stems of the artichoke off take tough skin off to reach the lighter colored flesh inside the stem- chop into small pcs- put in the bread crumb mixture. Now take your bread crumb mixture and stuff the leaves. Once you place the Stuffed artichokes in the pot take some water until they are about a quarter of the way up the artichoke. Take some more olive oil and drizzle on top of the artichokes in a tiny bit in the water. Also salt the tops of the artichoke in a little bit in the water as well. Allowed to come to a boil reduced to simmer and watch for an hour. If the water gets too low add a little bit more and cover again ‼️ As I said in the reel-Test them about an hour and see if you need to add additional time to steaming. The leaves it should come off smoothly, without effort, and the flash should be scraped off of the leaf easily They’re so delicious‼️😁😍 Birthday Cake!
Of Course ... GLUTEN-FREE! The ice cream layers were VANILLA & STRAWBERRY. After the poundcake was made, cooled off, placed on a plate and covered safely. The same baking mold was used for the ice cream! Left on the counter for five minutes they were easy to form into the same mold as the poundcake! I covered them and place them in the freezer overnight. I compiled the cake moments before the celebration began. Which gluten-free flour do I use? The easiest and most commonly used flour for quick and easy baking is a gluten-free all-purpose flour or 1:1 gluten free flour. We use it at our often but I have noticed in several recipes that it tends to make our baked goods a tab bit on the drier side. So I often turn to I make my own gluten-free all-purpose flour using two parts flour (or I like to say protein) one part starch, ½ teaspoon of xanthan gum per cup of flour. Most of the time I use organic white rice flour, organic brown rice flour, and organic tapioca flour +xanthan gum. Make sure to mix it up really well, use what you need for the recipe store in a tight container. RECIPE for the POUND CAKE: 1 1/2 cup of GF all-purpose flour(or of Jen’s all-purpose flour 1 teas salt 2 TBS vanilla 1/3 cup (full fat)sour cream 1 cup sugar 1 cup butter (unsalted) room temp 4 eggs room temp 1/2 teas baking powder NOTE: If you take the pound cake portion and want to make a traditional bundt style cake then increase cook time to 35-40 minutes for a 6 cup bundt pan! Simply insert toothpick and make sure it comes out clean!!! ENJOY! Preheat oven to 350° ( if you happen to have a silicone baking sheet that would be amazingly helpful! I find ice cream cakes so easy in those! If not take whatever pan you’re going to use and make sure you grease it well. ) Combine your dry Ingredients. Mix Together butter and sugar until fluffy. Add eggs. Add vanilla and sour cream next. Then add the dry ingredients -make sure you get all the goodies on the side This will make two cakes. Bake for 30 minutes. Truly one of the BEST cakes that we’ve made!!! Enjoy Cinnamon Coffee Cake
1 ½ cups of gluten-free all-purpose flour (or use own combo of flours (2:1 protein flour to starch flour + 1 teas xanthan gum per 1 cup of flour) 1 ½ teas baking powder ½ teas salt ½ cup sugar 1 egg ¼ cup oil ( I use olive or avocado) ¾ milk ( I often use almond milk) Cinnamon Crumb Topping 1/3 cup of gluten-free all-purpose flour ½ cup sugar (I use brown or coconut sugar) ¼ cup unsalted butter, softened 3/4- 1 teas cinnamon Pinch of salt Preheat oven 375°. Combine dry ingredients for cake. Beat together egg, oil, and milk. Next add the dry ingredients. Brush a square or circular pan with butter. Dust with flour and tap out excess. Fill pan with cake batter and level off with spatula. If using cinnamon crumb, spread over top and bake for 20-25 minutes. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |