My Baking Disasters

Switching to gluten free cooking hasn't been that dificult. All I had to do was buy new spices and ingredients that are gluten free and figure out what I can cook that is gluten free. I still cook a lot of stuff I did before. Baking on the other hand has been a nothing short of a disaster.

I decided the other day after one of my many disasters that I would start taking pictures of them so I can laugh it off. It can be very frustrating to do everything exactly as the book says and have it still turn out bad. When I take a picture if it it makes it more funny. So, this is it.

The pile of oat sitting there was suppose to be cinnamon raisen cookies. Instead, I pulled the cookie sheet out of the oven with twelve piles of oats surrounded by a dark goup. So, I thought maybe I can cook it in a cake pan. I dumped the rest in a 9x9 pan and that is the last square of a strange cake that just fell apart. It did still taste pretty good, but I had to eat it on a plate because as soon as it came out of the pan, it just fell apart.

I have been trying a new flour with modified tapioca starch and xantham gum already in the mix. It works very well for cakes, but not so much for bread or cookies. Maybe I just need to try some new recipes or go back to my old, mix up a billion ingredients and hope that all of that work turns out.

Anyway, I'll keep you updated on my disasters so we can all have a laugh at them. :)

Mexican Lasagna

This may not sound or look really appealing, but it is great!  My husband and kids all loved it!!  I served it with plain romaine lettuce.

12 corn tortillas
1large can enchilada sauce (I like green)
1 pkg cream cheese (next time I'll try with lowfat to make it a little healthier)
2 cups Monterrey Jack cheese
1/4 c cilantro
1 med onion, chopped
2-3 cups cooked, shredded chicken (I boiled mine and seasoned it with salt, pepper, and garlic powder.)

Heat cream cheese in microwave about 30 seconds (until soft) and mix with 1 1/2 cup of Monterrey Jack cheese, onion, and cilantro.  Mix in chicken.

Grease 9x13 pan and pour about half a can of enchilada sauce in bottom.  Coat four tortillas in remaining enchilada sauce and place in pan.  Overlap if necessary.  Spread half of chicken mixture over tortillas.  Repeat with four more tortillas dipped in sauce and spread remaining chicken mixture across.  Dip last four tortillas and cover chicken mixture.  Pour on remaining sauce and 1/2 cup of cheese. ( I also sprinkled a little cilantro on top.)

Bake at 350 degrees for 30 minutes.

Chinese Fried Rice

I have always loved fried rice.  This recipe is very YUMMY!

1 to 1 1/2 lbs of chicken
soy sauce
1 c rice, cooked and cooled (3 c cooked)
1 small onion
2 medium carrots
3/4 c frozen peas
3 eggs
1/2 stick butter
1 t garlic powder

Cut chicken into chunks and marinate in soy sauce (enough to coat chicken) for a couple of hours.  Cook eggs and refrigerate until ready to use.

Cook chicken.  Add onion, carrots, peas, cooled rice, and eggs.

Melt butter and mix with garlic powder.  Pour over rice mixture until evenly coated.  Add more soy sauce to taste, if desired.

Classic White Bread

I finally found a bread I like!!!  I have one other bread recipe I need to put on here, but this is great for sandwiches.  YAY! I have missed sandwiches. Next time i'll use smaller pans so the bread is more sqare. There are a lot of steps, but I promise it is worth it.

2 c rice flour
1 1/4 c Carol's Sorgham Blend (look at top of categories for this mix)
2 T sugar
1 T xantham gum
1 1/2 t salt
1/2 c nonfat dry milk
2 1/4 t (1 package) dry yeast
1 t unflavored gelatin (optional, but helps bread retain moisture)
1 1/2 c water
2 T margarine or butter
1 t rice vinegar
3 large eggs

Combine all dry ingredients and wisk together in a large bowl and preheat oven to 200 degrees

Melt margarine in water and heat to 120-130 degrees and add water to dry ingredients slowly on low speed.  Then add vinegar and eggs, one at a time.  Then mix on high for 3 minutes. (dough will look like thick cake batter)

Pour dough into one greased bread pan.  Place in preheated oven; turn oven off.  Let the dough rise until doubles; about 45-60 minutes.

Turn oven on (with bread still in it) to 375 degrees.  Bake 25-35 minutes; until toothpick comes out clean.

Place bread on cooling rack for 10 minutes and remove from pans.  When bread has cooled slice and place in bag.  Store in freezer.

Microwave a few seconds and then toast it. (At least that's how I like it.)

3 Bean Chili

This chili is pretty darn good and very easy to make. And it's great for leftovers!

2 pounds ground turkey or beef (I used turkey)
1 large onion
3 cloves garlic, minced
1 chopped green pepper
3 15 oz cans tomato sauce
2 16 oz cans diced tomato
2 cans kidney beans, drained
1 can pinto beans, drained
1 can black beans, drained
2 T chili powder
2 t dried oregano
1 t cumin

I also like to add cayenne pepper to spice it up. I have to do it to my own bowl because it's too much for the kids. (If you want to make a smaller recipe, just use 2 cans kidney beans and cut everything else in half)

Peanut Butter Bars

These definitely hit the sweet spot.  I haven't found a homemade cookie recipe I like yet.  But, these curbed the craving for cookies.  I think next time I'll use crunchy peanut butter.  


Okay, I tried them with chunky peanut butter.  They were amazing.  I am changing the recipe, but I'll keep the old on in parenthesis in case you like it better. I've decided these taste quite a bit like reese's candy bars (with and added crunch).

1/2 cup butter
1/2 cup packed brown sugar
2 1/2 cups confectioners' sugar
2 cups chunky peanut butter (peanut butter)
1 teaspoon vanilla extract
2 cups milk chocolate chips (semisweet chocolate chips)

Melt butter over low heat. Remove from heat and  add sugars, peanut butter and vanilla and mix well.

Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool and serve.

Bacon Potato Soup

This soup is delicious.  My husband said it was good and he doesn't really like very many soups.  I was hoping to have leftovers for dinner tomorrow night, but I should have doubled the recipe. (It only fed 2 adults and 3 small children).  Next time I will be doubling it for sure.

8 slices of bacon
5 smalls potatoes
1 med onion
1 bell pepper, optional (I used red)
3 cups water
3 bouillon cubes
2 c milk (I used 2%)
1 T cornstarch
1/4 t salt and pepper (or to taste)
1/2 to 2/3 c sour cream, depending on how creamy you want it
1/2 c cheese

Peel potatoes and cube.  Boil with 3 cups of water and the bouillon cubes 10 to 15 minutes.

Meanwhile, cook bacon until crisp.  Remove and place on paper towels.  Saute onion and bell pepper until tender.

When potatoes are soft pour half of water down sink and keep remaining in pan.  Mash potatoes slightly with fork.

Measure out milk and use a small portion to mix in cornstarch and add cornstarch milk and milk to potatoes.  Add bacon, onions, bell pepper, salt, and pepper.  Bring to boil over medium heat until thickened.  Add sour cream and cheese.  Allow cheese to melt and enjoy!

Cornbread Pancakes

I like making breakfast for lunch my kids. They love pancakes. I decided to try this recipe I found on glutenfreemommy.com. They are really good.

2 cups stoneground yellow cornmeal
1/2 c rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (I use homemade 1 T vinegar to 1 cup milk, let sit 5 minutes)
1/2 cup water
1/4 cup vegetable oil
1 large egg


In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.

Cook as you would regular pancakes. I made honey butter to spread on them. My kids LOVED them.

AWESOME Pecan Pie

YUM, YUM, YUM!!! This is a great pie. And it's very simple to make.

3 eggs, beaten
1 c dark Karo syrup
1 t vanilla
3/4 c sugar
1/4 c melted butter
1/4 t salt
1 9" uncooked pie shell
1 1/4 cup pecan chunks

Spread pecans on bottom of crust.  Mix first 6 ingredients and pour over pecans.  Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35-45 more minutes until knife inserted in center comes out clean.  Or you can slightly twist pie and if edges are firm and center jiggles slightly it is also done.

Basic Pastry Crust

This pie crust is more like a regular pie crust than the rice one, but it has a lot more ingredients and takes more time.  It is really good though.  It also makes enough for a double pie crust or you can freeze half for later.

1 c Carol's Sorghum Blend (look on the list of categories, the mixture is on there)
3/4 c tapioca
1/2 c sweet rice flour
3 T sugar
1 t xantham gum
1 t guar gum
1/2 t salt
1/2 t baking soda
1/2 c shortening
1/2 milk
1 t vinegar or lemon juice

Mix all dry ingredients well.  Add shortening with a pastry blender.  Then add milk and lemon juice until ball form and knead until smooth.   (Or use a food processor to mix flours and then add shortening until crumbly.  Then at milk and vinegar until ball forms.  Remove and knead until blended.)

Make two 1 inch disc.  Wrap tightly and refrigerate 1 hr.

Remove from fridge and massage the disc to warm slightly.  Place between two peices of floured plastic wrap. Roll out.  Remove top plastic wrap and invert over the pie pan.  Remove plastic and press into place.  Decorate edge.

Bake 350 degrees for about 15 minutes.

If using Double-crust place a rick in the bottom position and another in the middle position of the oven.  Preheat the oven to 375 degrees and bake 15 minutes.  Move to middle position and bake 25 to 35 minutes more or until the top crust is nicely browned.  Cool on wire rack.

General Tso's Chicken (Spicy)

If you like spicy food, this one is delicious!  Bo LOVED it.

1 1/2 to 2 lbs of chicken cut into chunks
egg
corn starch
1 bag broccoli 


Sauce:
11/2 t chicken bullion
4 T sugar
6 T soy sauce
2 T vinegar
2 t garlic powder
1 t ginger
2-4 t red pepper flakes (I did 4 this time.  It was too hot for me but Bo liked it.  Next time, 3)

Warm a about 6 tablespoons of oil in frying pan.  Dip chicken in egg and then into cornstarch.  Place in pan and brown chicken on both sides. Steam broccoli and make sauce while browning chicken.  Add sauce when chicken is browned and simmer until chicken is done. Serve over rice.  

Carol's Sorghum blend

This is a flour replacement for regular recipes.  I definitely like it better than Bob's Red Mill multipurpose flour.  But, I am still getting used to the new flours and the textures they make. So, this is the only other I've used.

I got it from the book 1000 Gluten Free Recipes by Carol Fenster.  I haven't used a lot of the recipes, but the pie crust I made today from it was really good.

1 1/2 c Sorghum Flour
1 1/2 c potato starch/cornstarch
1 c tapioca flour

Blend well with a wire wish.  Store in a cool, dark, place in a tightly sealed container.  (I store all of my flours in the freezer, you just have to bring them to room temp before using.)

Sweet Pork Tacos

These are delicious!  One of my new favorites and it's simple.  Great for parties!

What you need:
2 lbs or pork (roast or boneless ribs)
1/3 c of brown sugar
1 small can of green enchilada sauce
2 cans black beans
1 cup of rice, cooked
2 avacados (guacamole is also awesome!)
2 tomoatoes (homemade salsa is good too I was going for an easy dinner)
sour cream

Place pork in crock pot on low and add brown sugar an hour later.  Cook about 5 more hours and shred (or cook until it is easy to shred). Add enchilada sauce and cook until heated through again (about 30 mins).

Place beans in a food processor or blender to mush them and heat them in microwave.  Season to taste with salt and pepper. (Or just buy black refried beans.)

Dice tomatoes and avacados

Serve with hot corn tortillas.

South of the Border Meatloaf

I tried my best to get a picture that makes meatloaf look tasty, but I don't know if that's possible.  I love meatloaf.  It is yummy and very easy to make.  This one is made with tortilla chips.

1 to 1 1/2 lbs of ground beef
1 egg
2/3 c finely crushed tortilla chips
1 small onion
1/2 green bell pepper (I didn't have a green bell pepper and used small can of green chilies instead.)
1/2 c Ketchup
1 1/4 c cheese

Mix all ingredients except beef and 1/2 cup cheese . (I like to mix mine in the bread pan; it makes one less bowl for washing.)  Then mix in beef.  Bake at 350 degrees for 30 minutes.  Add cheese and bake about 15 -20 minutes more.

Food for Thought

If you know of anyone who is experiencing any weird unexplained symptoms have them read this. If you are having a hard time reading it click on picture.

 If you are wondering if this may be your problem,  Don't go off gluten!!!  Have a blood test done first!!

My symptoms were:
Peripheral Neuropothy
Geographic Tongue
Unexplained weight loss (10 lbs, 5 years ago)
I would wake up with my whole leg (including rear end) or arms and hands asleep
Tender abdomen when pressed on right in the center below my ribs. (Didn't know until going Gluten free)
I also have other weird stuff that I wonder if it will go away now that I am gluten free.

No Bake Pumkin Pie

This is a quick, easy, and delicious pie.  (If you don't have to be gluten free a graham cracker crust would be really good.)

1 can easy pumpkin pie mix (30 oz)
1 small box instant vanilla pudding
1 c evaporated milk
1 small tub cool whip

Mix all ingredients well.

I made mini pies in my muffin pans or pour into a 9" pie pan.  Sprinkle lightly with cinnamon.

Here's how I made the mini pies:

I used the rice pie crust recipe on here.  I rolled out 17 1 inch balls and squished them into the pan.  If you do it that way double the pie crust recipe because I had a bunch left over.  Be sure to remove them from the muffin pans before you fill them.  It will make it much easier.

Simple Pulled Pork Sandwiches

I love to make this on a day that I know I won't be home around dinner time.

1 1/2 to 2 lbs Pork (a roast or country style boneless ribs work well)
1 Packet of dry onion soup mix
OR

4 t beef boullin

6 t dried onion flakes

1 t onion powder

1/2 t garlic powder

Place pork in crock pot on low (don't add water).  Once juices form in bottom add the onion soup or all the other ingredients. Cook about 8 hours stirring occasionally and shred with forks.  It is actually great with cornbread if you don't like other breads.  It's also really good topped with BBQ or Horseradish.

(These ingredients are actually a recipe from scratch for dry onion soup mix.  You can use it to replace onion soup mix in any recipe.)

Onion Soup Mix

4 t beef boullin

6 t dried onion flakes

1 t onion powder

1/2 t garlic powder

Mix and use in place of onion soup (lipton). Can be stored in dry place for 6 months.

Bacon Potato Salad

If you like bacon this salad is very yummy and pretty simple with basic ingredients.

6 cups of diced potatoes
8 slices of cooked bacon
1/4 c fresh chives
3/4 c mayo
1 T brown spicy mustard

Boil potatoes 12 to 15 minutes.  Cut bacon into pieces.

Mix mayo and mustard in a large bowl.  Add potatoes, bacon, and chives to the sauce.  Refrigerate at least a couple of hours.

This is the first time I've made this salad, but as I was eating it I thought it would also be good with chopped celery to give it a crunch.

Sweet N Sour Chicken

This is my favorite meal

4 chicken breast halves
1 egg, beaten
cornstarch

Sauce:
3/4 c sugar
1/3 c vinegar
1/2 t garlic powder
4 T ketchup
1 T soy sauce

Cut chicken into strips.  Warm a few tablespoons of oil in frying pan.  Dip chicken in egg and then into cornstarch.  Place in pan and brown chicken on both sides.  Make sauce while browning chicken.  Add sauce when chicken is browned and simmer until chicken is done. Serve over rice.

Rice Flour Pie Crust

This pie crust is actually very tasty. (My husband liked it better than regular pie crust.)  It is crispy and has a great taste and I don't see it getting soggy like regular crusts do.

1 1/2 c white rice flour
1/4 t baking powder
1 T Sugar
1 Pinch Salt
1 Large Egg
1/4 c butter or margarine (I added another T)

Preheat oven to 425 degrees. Set aside a 9" pie pan.  Beat egg and butter or margarine in a medium bowl.  Sift dry ingredients together and another bowl and at to egg mixture.  Stir.  Dough will be soft (if it is too crumbly add 1 T water at a time until it makes a ball.  I used about 3 T on mine). Place dough on a rice floured surface. Roll out.

Here's the tricky part.  You have to slice the dough into about 8 pieces and pick each of them up with a spatula and place in pan.  Then you have to press it back together in the pan.  Shape it and the edges to get the desired look.  Bake for 15-20 minutes. (The dough does not stay together very well, but it is very forgiving. Once it is cooked it stays together like a normal crust.)

French Silk Chocolate Pie

• Simple and delicious.  It is very smooth and fluffy.  (Sorry the pic makes it look hot, but the whipping cream set on it for too long. Be sure to keep it refrigerated.)
• 
  
• 1 cup butter
• 1 1/2 cups white sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (9 inch) pie crust, baked (I used the rice flour pie crust)

Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated about 2 minutes each. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated. ( I didn't have a problem with it not setting, but if you do, put it in freezer about 20 minutes and beat on high again.)

Taco Soup

1 lb. hamburger ( I like to use ground turkey)
1 small onion, chopped
16 oz. bag of frozen corn (or two cans of corn, undrained)
2, 8 oz. cans tomato sauce
1, 14 oz. can diced tomatoes
1 can pinto beans with liquid
1 can black beans with liquid
1 can kidney beans with liquid
4 oz. can diced green chilies
1 can refried beans (optional)
3 Tbs. McCormick taco seasoning

Cook hamburger with onion. Drain grease.

In a large soup pot, combine hamburger with all the other ingredients and heat through.
Taste it and if you want it to be spicier, add more taco seasoning. Great for crock pot too (just cook meat and add ingredients cook on low about 5-6 hours). Top with sour cream and cheese.  I like to dip or mix crushed tortilla chips in it too.

Spicy Chicken and Rice

I know it doesn't look awesome, but this is really good.  It is very simple with just 4 ingredients.  I also use it to fill tacos or enchiladas too.

5 chicken breast halves
1 bottle salsa
1 small tub of sour cream
2 c rice (cooked); or eat on corn tortillas

Place chicken in crock pot and pour 3/4 of the salsa on top.  Cook until chicken is tender enough to shred (about 5 hours).  Drain excess juice if there is any.  Add remaining salsa and sour cream (I add less, it just depends on how creamy you like it).  Cook until hot again 30-45 min.

Sweet Chex Mix

So, sweets are the only thing getting me through this first week. They give me carbs (not necessarily the best way to get carbs) to get through the day. Here's a simple and sweet recipe that has almonds and "enriched" Chex (so you get some vitamins).

Sweet Chex Mix (be sure all ingredients are gf)

3/4 Box of Corn Chex

3/4 Box of Rice Chex

2 C Coconut

1 C Slivered Almonds

Mix above ingredients in a very large bowl

1 C Corn Syrup

1 C Sugar

3/4 C Butter or Margarine

Bring above ingredients to a boil and continue boiling for 3 minutes. Add liquid to mixture and mix well. Continue mixing often until mixture is cooled. Store in airtight container.

Cornbread muffins

These are an easy great tasting snack if you are in the mood for some sort of bread. I think they are better than cornbread muffins with flour.

Yeild 12 muffins


1 cup white rice flour
3/4 cup stone-ground cornmeal (be sure it was made in a gluten free facility)
3/4 t xanthan gum (optional makes it less crumbly)
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten egg
1 cup milk
1/4 cup oil


Preheat oven to 350 degrees. Mix dry ingredients. Add eggs, milk, and oil.  Mix until smooth. Place in muffin cups. Bake about 15 minutes.