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Gluten-free Dairy-free Lasagna

March 24, 2011
by

Ingredients

1 container of gluten-free lasagna noodles
broccoli floret (we used frozen)
brewer’s yeast (or nutritional yeast).
1 lb of ground meat (turkey, beef, sausage, whatever)

Tofu Ricotta – courtesy of The Ultimate Uncheese Cookbook
1 lb (16 oz) firm regular tofu
3 tablespoons fresh lemon juice (we use bottled)
2 teaspoons mild sweet syrup (we used maple syrup)
1 teaspoon dried basil (listed as optional but we add)
1/2 teaspoon salt (we skip)
1/4 teaspoon garlic powder (listed as option but we add)

White Sauce – courtesy of http://www.cooks.com
1/3 cup butter
1/3 c. flour (I used brown rice)
1/8 tsp. ground nutmeg (I skipped)
3 cup milk (almond milk or coconut milk)

Directions

One day ahead of time (or at least a couple hours)

  • Break tofu in large chunks, put in saucepan, cover with water, bring to a boil, then simmer for 5 minutes.
  • Drain and after tofu has cooled, combine ricotta ingredients with a fork.
  • Chill for a few hours or overnight to blend flavor.  Can keep for up to 5 days.

Day of

  • Preheat oven to 350 F
  • Start boiling water for lasagna (we may try not cooking the lasagna next time).  Follow instructions for lasagna
  • Start letting the broccoli thaw if frozen
  • Start browning the ground meat.

White sauce:

  • Heat butter on low until melted
  • stir in flour (, salt, and nutmeg), cooking on low until bubbly
  • stir in milk, heat to boiling stirring constantly, cover and keep warm

Creating the dish:

  • Cover bottom of casserole dish (we used 8×12) with 1/2 lasagna
  • Add 1/2 of meat, tofu ricotta, and broccoli.  Then pour 1/3 of white sauce.
  • Add another layer of lasagna.
  • Add rest of meat, tofu ricotta, and broccoli.  Pour the rest of white sauce.
  • Top with the yeast
  • Cover with foil and cook for 45 minutes.
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Rudi’s Gluten Free Giveaway

February 3, 2011

The Healthy Apple  is having a giveaway. Four winners will receive a loaf of Rudi’s gluten-free bread. I haven’t had the opportunity to try this bread yet, but it has a lot of good reviews and I look forward to being able to try it locally.

http://thehealthyapple.com/2011/02/02/clean-food-clean-skin-and-rudis-gluten-free-bread-giveaway/

Giveaway ends Friday, Feb 4 at 5pm EST.

Review of Udi’s Whole Grain Bread

December 16, 2010

So this isn’t a recipe, but I figure if I’m actually going to get into a habit of posting things here I need to do more than just my breakthrough recipes, seeing as how I use a lot of borrowed recipes at this point.

I had Udi’s Gluten Free Whole Grain bread this morning as toast for breakfast. When I bought the loaf, my first comment was on the size of it. I thought my loaves of bread were unusually small, but it appears that Udi’s bread is no bigger so I guess my loaves aren’t so far off after all. When I opened the bag and took out the slices, I noticed the large holes in the bread where air had gotten into the loaf from it expanding too quickly. While that is annoying when trying to use the bread as toast, it is an overall minor thing, though it made me rethink using the bread for the stuffing I’m making this weekend. Since there isn’t much of the loaf as it is, large air pockets make me hesitate paying $12 for 2 loaves of the bread to make stuffing, especially when I can make my own for much cheaper.

The taste of the bread is good – it mimics normal bread, not quite like the whole wheat or multigrain I was used to, but not as sweet as the white bread (Udi’s has a white sandwich bread I assume is sweeter.) Overall, while the bread looks a bit nicer than my loaves, and tastes more like gluten-filled bread, it’s not worth the money when I can make bread myself. However, if you don’t have the time to make your own bread, Udi’s is certainly one of the better gluten free bread loaves on the market. It has held up well in my refrigerator without becoming dry and crumbly, unlike many other brands. (I can’t have baked goods sit out in my apartment because it is too humid and they will mold within a few days.)

Tasting the Udi’s bread has encouraged me to consider tweaking my bread mix a bit, as the flavor of the Udi’s was better than what I currently make. I will likely try adding white flour to my recipe and maybe playing with the ratios of flour to starches to get a fluffier bread. But that won’t be until after I finish my previously-made bread mix packets. As a general rule I will mix several patches of the dry ingredients of my bread at once and put them in sandwich bags and store in the refrigerator so when I want to make a loaf of bread all I have to do is pull out the bag about a day in advance to let it warm (otherwise it doesn’t rise well), add in the wet ingredients and yeast, let it rise, then bake, taking the process down to about 20 min of prep rather than the normal 40+ minutes.

Holiday Peanut Butter M&M cookies

December 14, 2010

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca starch
1/2 teaspoon of xanthum gum (or guar gum – not 100% sure I needed it since these cookies are not crumbly, but I always add it in as a rule of thumb.)
2/3 cup gluten free oats
1 cup peanut butter
1/2 cup butter (or butter substitute)
1 cup packed brown sugar
1/2 cup sugar (or sugar substitute)
1 egg (I don’t know enough about egg replacers to suggest a substitute here, but the eggs probably serve a binding function)
1 1/4 teaspoon vanilla extract
1 12.6 oz bag of Milk Chocolate M&Ms (I would also think that dairy free chocolate chips would work)

Instructions:

Preheat oven to 350 degrees.

Cream peanut butter, butter and sugars (or sugar substitutes) until fluffy. (I was very thankful for my electric mixer in this – I just beat on medium for a few minutes and it did the job)

Beat in egg and vanilla once the above mixer has become creamy.

If using mixer, put on low and add flour slowly while the mixer is running.

Remove bowl from electric mixer and stir in M&Ms (or chocolate chips) by hand.

Form mixture into 1 inch balls and place on baking sheet. Flatten by using tines of a fork pressing down (think of making a criss-cross pattern, though the M&Ms get in the way of the actual pattern.)

Bake 10-12* minutes or until edges are lightly browned and centers are still soft. Cool one minute on baking tray, then transfer to wire racks to cool completely.

*The original recipe called for 10-12 min baking time. I did about 15 minutes. I also use a stoneware pizza tray when cooking cookies, so I’m not sure if that affected the baking time or if it was in the conversion to gluten free. The best option is to monitor the cookies from the 10 min mark on and figure out what time works best with your oven.

I made these a couple weeks ago and froze them for finals week, just got them out of the freezer yesterday and they seemed to have frozen and thawed well, though I keep all baked goods in the fridge to keep them from going bad in a day or two. A quick pop in the microwave for 30 seconds and these cookies are good to go. Not quite as delicious as fresh from the oven, but still yummy!

Whole grain gluten free bread

November 15, 2010

Gluten-Free Whole Grain Bread

Dry Ingredients:

1 cup brown rice flour

1/3 cup tapioca flour

1/3 cup potato starch

1/3 cup cornstarch

¼ cup teff flour

¼ cup sorghum flour

¼ cup millet flour

¼ cup soy flour

2 teaspoons of xanthum gum

2 teaspoons baking powder

1 packet gelatin

2 tablespoons sugar (can be artificial)

Wet Ingredients:

2 large eggs

3 tablespoons canola oil

1 cup of milk heated in microwave until warm (not boiling – goal is to help rather than hinder yeast growth and if the milk is too hot it’ll kill the yeast)

1 packet dry active (not instant) yeast

Directions:

Mix dry ingredients in large bowl

To proof yeast add  ¼ cup of warm water (100 F),  yeast packet, and 2 tsp. Sugar (requires real sugar for the yeast to proof) into small bowl, allow to set for 10 minutes. Yeast should be foamy at the end of ten minutes

While yeast is proofing, mix Wet ingredients together in a separate bowl from the dry and set aside. Also, set oven temp to warm.

Stir all ingredients until well blended, then put into mixer with dough hook for 5 minutes

Place bread in lightly greased 9×5 bread pan (use rice flour to coat the pan if using a metal pan, though the stoneware bread pan makes an excellent investment and does not need to be greased after the first few loaves.)

Place bread in warm oven with towel over it along with a separate pan of hot water for 30 mins or until bread has risen to a half-inch below the top of the pan.

Remove bread and preheat oven to 400 degrees. Cook bread uncovered for 10 min, then cover with aluminum foil and cook bread an additional 40-45 min or until knife comes out clean. Let set for 10 min after removing from oven, then turn out of pan and cool on rack.

Enjoy!

Let cool completely before storing.

Remember that homemade gluten-free bread does not have as long of a shelf life due to lack of preservatives. We refrigerate the bread and it lasts approximately 2 weeks.

Pumpkin Pie Muffins

November 14, 2010

I know it’s been a while since I’ve posted. I blame it on law school and the overwhelmingness of trying to figure out a gluten free diet at the same time. Anyway, even though I haven’t posted, my husband and I have still been experimenting with different gluten free foods, and I plan to post the successful recipes in the near future. To start, here’s a muffin recipe that’s been a hit where ever we’ve taken them.

Pumpkin Pie Muffins

Dry ingredients:

¼ cup sorghum flour

¼ cup brown rice flour

¼ cup white rice flour

¼ cup soy flour (could also use garbanzo or any other bean flour. Buckwheat, teff and nut flours could be used too, but would likely alter the taste.)

¼ cup tapioca flour

¼ cup arrowroot flour

¼ cup cornstarch

1 ¼ cup sugar (or other dry sweetener, we use Splenda)

1 ¼ tsp. baking soda

1 ¼ tsp cinnamon

½ tsp salt

½ tsp nutmeg

½ tsp cloves

Wet ingredients:

2 large eggs (or equivalent if you have an egg allergy)

1 cup pumpkin puree (I used fresh, but canned should work too – just make sure it’s the 100% pumpkin, not the pumpkin pie mix)

1/3 cup oil

1/3 cup water

raw pumpkin seeds (optional)

Directions:

Preheat oven 350 deg F

Mix dry ingredients together

Mix wet ingredients together

Combine dry and wet ingredients, and sir until just blended (but make sure all of the dry ingredients are mixed in and none remain unmixed on the sides or bottom of the bowl)

Prep a muffin pan, either by spraying the pan with non-stick spray or using baking cups (we have a stoneware muffin pan that works great and requires no prep, as it’s naturally non-stick)

Fill each muffin cup 2/3 full (sprinkle raw seeds on top of each muffin if using the seeds.)

Cook for ~25 minutes, or until toothpick comes clean

Cool in pan for about 10 minutes, then remove muffins from pan and allow to finish cooling on a baking rack.

 

March 10, 2010

Thus begins my journey into online food blogging. Since I have a perchance for never making a recipe exactly as directed, and a decent number of my changes actually do improve upon the recipe, my husband suggested I keep a food journal. I immediately thought of all the blogs I’ve searched the past month for recipes due to my positive blood test for Celiac Disease and the ensuing quest to find good gluten-free recipes, and figured there was enough of these blogs online already. After trying to find good whole grain gluten-free recipes and coming up short, however, I figured maybe there was a niche for me to fill in the world of online food blogs after all.  I am new to Word Press, so please bear with me as I learn the nuances of this blog over oldies like Live Journal and Xanga.