Gluten-free Pancakes (dairy-free, gluten-free, egg-free, sugar-free)

I do love pancakes, one of my favorite breakfasts on Sundays, the only day I allow myself something other than a smoothie.  Its been hard to find a recipe for gluten-free pancakes that doesn’t result in a gummy pancake.  This one fits the bill.

In a small bowl mix:

  • 1 cup non-dairy milk, preferably unsweetened
  • 1 tablespoon vinegar

In a medium size bowl combine:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 2 tablespoons ground flax (I use the golden and it doesn’t change the color of my baked goods)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon cinnamon (optional)

In a small (4-cup) bowl, whip:

  • 2 tablespoons aquafaba
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon monk fruit powder

Whip on medium until stiff peaks form and then increase speed to maximum and whip another 4-5 minutes.

Add to the flour mixture:

  • 1/4 cup avocado oil OR 1/4 cup fruit puree
  • 2 teaspoons vanilla extract

Add the milk mixture and stir until combined.  Gently fold in the aquafaba mixture.  Drop by 1/4 cups onto greased, heated skillet and cook until bubbling and then turn over and cook for another 2-3 minutes.  Add some maple syrup and enjoy.

 

Gluten-free Waffles (dairy-free, gluten-free, egg-free, sugar-free)

One of the most difficult recipes to adapt, in my opinion, has been waffles and pancakes.  If they taste great, they’re gummy.  Not these — light and fluffy and at the same time very crispy and oh so good.  And I learned a great tip for cleaning my waffle iron (that doesn’t come apart to wash) — after you’re done cooking your waffles and the iron is still hot, place a flat wet paper towel inside the iron and close the lid and it will steam clean your waffle iron.  In my 4-waffle iron, this batter made 8 waffles.

In a small bowl combine:

  • 1 1/4 cups non-dairy milk
  • 1 tablespoon vinegar

In a medium size bowl place:

  • 3/4 cup brown rice flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 1/4 teaspoon sea salt

Stir dry ingredients to mix.  In another bowl (4-cup capacity), beat on medium:

  • 3 tablespoons aquafaba
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon monk fruit powder

Beat until stiff peaks form and then increase speed and continue to beat for another 2 minutes until they become marshmallow like.  Increase to highest speed and beat for an additional 2-3 minutes.

Make a well in the middle of the dry ingredients and add:

  • 2 teaspoons vanilla extract
  • 1/4 cup applesauce or other fruit puree
  • 1/2 cup avocado oil

Add the milk mixture and combine until well mixed.  Gently fold in the aquafaba mixture.  Grease your waffle iron and make sure it is hot.  Pour 1/4 cup of batter (per waffle) into your waffle iron and cook.  You may need a little more than a 1/4 cup — as you can see from the picture, mine could have taken a little more batter to completely fill the waffle iron.  Add syrup and enjoy!

Savory or Sweet Seed Crackers (dairy-free, gluten-free, sugar-free, egg-free)

Sometimes the best comfort food is something small, quick and within reach.  These seed crackers fit that need for me since I can’t have anything pre-made like store-bought cookies or crackers.  The savory crackers go well with hummus, guacamole, or other dips and even with some non-dairy cheeses.  The sweet ones are tasty by themselves or with some hemp cream.  And with both of them, you can vary the herbs and seasonings to fit your taste.

Preheat oven to 375 degrees.

For the savory or sweet crackers, put in your food processor:

  • 1 1/2 cups cooked quinoa
  • 1 cup cooked brown rice
  • 1/4 cup chia seeds
  • 1/4 cup flaxseeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon sea salt
  • 1/3 cup water

Process until blended and the rice is broken down, adding small amounts of water as needed.  The amount of water used will depend on the moisture in your rice and quinoa. The mixture should have a dough consistency.  Remove half from the processor and form into a ball.  Make a hollow in them middle and add herbs such as:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon dry parsley
  • Salt and pepper to taste

Need herbs into the dough.  Place dough on a piece of greased parchment the size of your baking tray (preferably one without sides so you can slide the rolled out dough onto the sheet easily, before and after baking.  Place a second greased parchment sheet on top and using a rolling pin or heavy can, roll out dough until very thin.  The thinner you can make it, the crispier the crackers after baking.  Place on baking sheet, remove top layer of parchment and bake 20-25 minutes.  Remove from over, flip over (this is always difficult for me and I usually end up with some of the dough underneath so I have to pull it open again but if you’ve cooked it long enough, this is easily accomplished), and cut into cracker sized squares.  Put back into the oven for another 20-30 minutes until crackers are crispy and browned on the edges.  If you have some that are thinner than others (usually the middle of my crackers are slightly thicker), remove the thinner ones and continue cooking the thicker ones until they are dry and crispy.

For the sweet crackers, you should have left half the dough in the food processor.  Return the bowl to the processor and add:

  • 2 tablespoons carob or cocoa powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon monk fruit powder
  • 2 tablespoons hemp hulls

Process until well mixed; you shouldn’t need to add more water but if you do, add it by tablespoons being careful not to get mixture too wet.  Remove from processor, and follow rolling and baking directions above.

 

Peach Melba Cobbler (dairy-free, gluten-free, egg-free, sugar-free, vegan)

One of my father’s favorite desserts was cobbler, didn’t matter what fruit we used, he loved it with some vanilla ice cream on top.  Its a fairly easy, quick recipe that appeals to those who like to think their dessert is also good for them.  This one has the classic combination of peaches and raspberries.

Preheat oven to 425 degrees.  Grease an 5×8″ baking dish.

Combine:

  • 2 cups sliced peaches
  • 1/2 cup fresh or frozen raspberries
  • 1/2 teaspoon stevia or 1/2 cup date sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons brown rice flour whisked with 1/2 cup cold water

I spread the peaches and raspberries in the baking dish, then sprinkled them with the cinnamon and stevia and then drizzled the flour mixture over the top.

In a medium size bowl mix:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour/starch
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon stevia or 1/2 date sugar

Cut into the flour mixture using a pastry cutter or a fork:

  • 1/4 cup non-dairy margarine

When the margarine is combined and you have a crumbly mixture, stir in:

  • 3/4 cup non-dairy milk

Spread the mixture evenly over the top of the fruit (its okay if not all of the fruit gets totally covered), being sure that the cobbler dough is even so that you don’t have an inch of it in one place and only a 1/2 inch somewhere else so that the cobbler will cook evenly.

Bake 20-25 minutes and cool slightly before serving.  Best served warm.  Serves 6-8.

Leftovers Casserole (dairy-free, gluten-free, egg-free)

This is a great casserole for using up leftovers after a big meal like Thanksgiving or just a family Sunday dinner.  It takes the meat, gravy, stuffing, vegetables, and potatoes and puts them together into one dish that’s easy and my family loves it.  You’ll want a deep casserole dish so that you can get four layers. You could also make this quick and easy using rotisserie chicken or turkey breast.

Grease a 9″ round, 5-7″ deep casserole dish. Preheat oven to 350 degrees.

The first layer consists of:

  • 2 cups of diced meat (chicken, beef, turkey, pork)
  • 2 cups  gravy (see recipe under Sauces)

The second layer consists of:

  • 2-3 cups of stuffing (see recipe under side dishes)

The third layer consists of:

  • 2-3 cups of leftover vegetables (I used my leftover string bean casserole; see recipe under side dishes)

The last layer consists of:

  • 2-3 cups of mashed potatoes, or in my case, mashed celery root and parsnips (see recipe under side dishes)

Bake 30-45 minutes until the gravy starts bubbling to the top and the top is browned.

Gluten-Free Gravy (dairy-free, gluten-free)

In New England, gravy is a necessity with any roasted meat dinner.  Gravy is very easy to make with some boxed meat stock (or vegetable stock).  I’ve been known to make lumpy gravy but that’s easy to fix by putting it through a sieve.

In a small saucepan:

  • 1 1/2 cups of stock (be sure to use stock for the most flavorful gravy)
  • Salt and pepper to taste
  • 3-4 tablespoons of brown rice flour mixed into 1/2 cup of cold stock or water (depending on how thick you like your gravy)

Whisk to mix and keep stirring until the gravy comes to a boil and thickens.  Reduce heat and let simmer for 5 minutes before serving.

Of course, the best gravy is made from the pan drippings.  I often put some stock in the bottom of the pan when I roast a chicken or turkey and then after removing the bird from the roasting pan, I add more stock and bring the pan to a boil.  Once its boiled for a few minutes, scrape the bottom so that you get all those flavorful pan drippings and then you can pour it into a saucepan, let cool slightly and then pour it through your fat separator.  Put it back into your saucepan, measure out 2 cups (or increase the flour in proportion to the amount of liquid), heat the stock and follow above directions.

Apple Blueberry Muffins (dairy-free, gluten-free, egg-free, soy-free, vegan)

Blueberry muffins are a summer family tradition in my family that I’ve had to forgo for many years now.   I can remember in my youth, the whole family going to the Meader farm to pick blueberries after supper and then we’d go to the lake for a swim to cool off.  The next day, along with freezing most of the berries, my mother would make blueberry muffins to go with a cold salad (like the salmon salad on this blog) for supper that night.  It would probably also be accompanied by some sliced tomatoes.  This is a simple, quick recipe that makes light and moist muffins.  The tapioca flour gives the outside a nice crunch.

Preheat oven to 375 degree and grease  6 large or 12 small muffin tins.

In a large bowl combine:

  • 1 3/4 cups brown rice flour
  • 1/4 cup tapioca flour
  • 1 teaspoon stevia
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup non-dairy milk of choice, unflavored
  • 1 cup of chunky applesauce, unsweetened (or pear sauce to make pear & blueberry muffins)
  • 1 cup fresh blueberries dredged in 2 tablespoons brown rice flour
  • 1 tablespoon rice vinegar

Mix until all the ingredients are well combined; gluten-free baked goods often need a little more mixing than their gluten counterparts.  The mixture should bubble up while you’re mixing it when the vinegar hits the baking soda.  If its too thick (should be the consistency of mashed potatoes), add a little more milk by tablespoons.

Spoon into the greased muffin tins making sure all the muffins have equal amounts of batter.  Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.  Best enjoyed warm.

Decadent Carob Cake (dairy-free, gluten-free, egg-free, sugar-free, vegan)

This cake is so moist and fudgy that it doesn’t need any frosting.  That doesn’t mean that you can’t put some strawberry cream cheese frosting on it if you want, or even serve it with some non-dairy whipped cream or “ice cream”.  I simply serve mine with some of my strawberry jam or some fresh raspberries.  So satisfying for those with a sweet tooth.

Grease and flour a tube or bundt pan.  In a medium size bowl mix:

  • 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 3/4 cup carob powder (if you want, you can use cocoa)
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt

In a second bowl mix:

  • 1 cup pureed stewed prunes
  • 1/2 cup apple or pear sauce
  • 1 tablespoon stevia, 1/2 cup agave or coconut nectar, or 1/2 cup maple syrup (if you add the liquids, be sure to reduce the club soda by an equivalent amount)
  • 2 tablespoons vinegar
  • 1 tablespoon vanilla
  • 2 cups club soda

Mix the wet ingredients into the dry ingredients.  Be sure to mix thoroughly and then keep mixing for several more minutes (gluten-free flour needs more mixing than regular wheat flour).  Pour into the prepared pan and bake in a 375 degree oven for 45-60 minutes depending on the size of your pan and your oven.  Its done when a toothpick inserted into the cake comes out clean.  Cool in the pan for at least 10 minutes before turning out onto a cooling rack and then onto a serving plate.

You could also add some chopped dates, hemp hulls, coconut, or if you can eat them, even some chopped walnuts.

Tomato Vegetable “Stoup” (vegan, dairy- free, gluten-free)

This time of year with all the fresh vegetables, this is one of my go to dishes.  My husband and I love this soup/stew.  Its one that is easy to customize to your taste since its basically whatever vegetables you have on hand.  Instead of using canned diced tomatoes, I peeled and chopped some of my husband’s fresh off-the-vine tomatoes sitting on my counter top.  Best of all, its delicious whether you serve it hot or cold.  Add some croutons for crunch (made with gluten-free bread of course!).  In the winter, this soup is a great vehicle for cooked chicken. Feel free to play with it and make it your own by adding the vegetables your family likes the best.  But keep the carrots since they add that sweetness that takes care of the acidity in the tomatoes (the parsnips help with that as well).  Makes 8-12 servings.

Peel as needed and dice into like size pieces:

  • 1 medium onion (I used a red onion)
  • 6-8 stocks of celery
  • 1 medium purple top turnip (or a regular one if you like them but the purple top have a milder flavor)
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 2 small parsnips
  • 2 baby bok choy (you could use regular chopped cabbage instead of the bok choy and then add some kale or spinach for the greens of the bok choy)
  • 1/2 pound mushrooms (I like to mix them up so I used half baby bella and half porcini)
  • 1 cup chopped or grated carrots
  • 1 cup green peas
  • 1 cup green beans

Add 4 cups (1 quart) of vegetable stock to a large stock pot (if you want, you could add 4 cups of chicken stock).  Be sure to use stock and not broth for that “cooked all day” flavor.  Add the onion, celery, turnip, squashes, bok choy and mushrooms and cook covered over medium heat until the vegetables are tender, about 20 minutes.

Add:

  • 1 cup diced tomatoes
  • 1 28 ounce can of crushed tomatoes (I find the Muir Glen organic canned tomatoes taste less metallic than regular canned tomatoes)
  • 1 12 ounce can of your favorite beans (I love the cannellini beans or great northern)

Cook over low heat for another 10-15 minutes until tomatoes and beans are heated through.

Carrot Cake (dairy, gluten, egg, and refined sugar free)

My husband’s favorite cake is carrot cake, so moist and flavorful.  One of my favorites as well since it has so little sweetener because of the sweetness of the carrots.  This recipe allows you to add some granulated fructose, stevia, or chopped dates in place of the sugar.

Preheat oven to 350 degree.  Lightly grease a large 12-cup bundt pan.

In a large bowl, combine:

  • 2 cups finely grated carrots (one 12 ounce bag of baby carrots)
  • 1/4 cup fructose or chopped dates (or 2 teaspoons of stevia)
  • 4 teaspoons of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 teaspoon xantham gum
  • 1 tablespoon vinegar
  • 1/4 cup oil or 1/4 cup applesauce (or pear sauce)

Mix well to combine.  Add:

  • 1 3/4 cups Bobs 1 for 1 gluten-free flour
  • 1/2 cup Bobs Sweet Sorghum flour
  • 1/4 cup potato flour
  • 1/4 cup coconut flakes (optional)
  • 1/4 cup raisins, cranberries, currents, etc. (optional)
  • 1/4 cup ground walnuts, sunflower or pumpkin seeds, hemp hulls, etc. (optional)

Mix while adding  1 1/2 cup club soda.  If the batter is too thick, add more club soda until batter is the consistency of thick mashed potatoes.

Bake 60-75 minutes depending on how hot your oven runs.  Cool on a rack for 10-15 minutes before turning out of the pan.  Cool completely before frosting.

Frost with plain cream cheese frosting:

  • 1 8-ounce package of non-dairy cream cheese
  • 1-3 tablespoons of agave nectar, depending on how sweet your family likes frosting (you can also use honey or coconut nectar)
  • 1 teaspoon vanilla

Mix using a hand mixer until smooth and creamy.