AWESOME flour blend with "gums" already mixed in!

I've had this flour for awhile now and I just haven't baked much. But, I just started using it more and I LOVE IT! It doesn't have a grainy and weird taste to it.  I'll put up a carrot cake recipe tonight and some others that I've tried.  Here's her website with recipes and information about what's in the flour.  I can't say enough how awesome it is.  https://www.julesglutenfree.com/.

Moist and Delicious Carrot Cake

HOORAY!  I have finally baked something that tastes great and nobody could tell it was gluten free!  It definitely wasn't the most beautiful cake I've ever made.  It sunk like crazy in the middle, but so do my normal flour cakes from scratch.  Any advice on sinking cakes? I'd love some.

Cake

·                         2 cups sugar

·                         4 eggs

·                         1 1/2 c oil 

·                         2 c all-purpose gluten-free flour mix (I used Jule's Gluten Free which is the best stuff ever!)

·                         2 t vanilla extract

·                         2 t baking soda

·                         2 t gluten-free baking powder

·                         2 t cinnamon

·                         1 t salt

·                         3 c freshly grated carrots

·                         1 c chopped pecans (optional)

Don’t forget your Xantham gum if you aren’t using a GF mix with the gums mixed in!

1.        Preheat oven to 350 degrees.  Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth. 

2.         In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

3.         Stir in grated carrots and nuts. Pour the batter into very greasy and floured pans.

4.        Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack. (I have found a trick to baking with gluten free flour.  I cook it a little longer than I would my old recipes.  I always use to undercook my cakes and cookies just a tiny bit to make them moist and gooey.  I have found that to be bad for GF baking.)

Frosting

·                         4 tablespoons unsalted butter

·                         6 ounces cream cheese

·                         1 teaspoon vanilla extract

·                         1-3 t milk

·                         2 1/2 cups gluten-free powdered sugar          

1.                   Place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.  Add milk as needed to get desired thickness.

2.                   Frost when cake is cooled. Enjoy! 

Easy Chicken Potato Soup

This soup is really easy because it calls for chicken from a can (although it would be better with cooked chicken).  I really enjoyed it.  And of course, I LOVE LEFTOVERS for lunch and soup makes great leftovers.

2 T butter
1 small onion
2-3 stalks celery, chopped
3-4 carrots, sliced
4 medium potatoes, diced
1 bay leaf
8 c broth
8 t chicken bullion
salt and pepper to taste
I also added ground sage, thyme, garlic powder, and a little basil starting with 1/4 t of each, until I liked the flavor
2 cans cooked chicken, drained

Instead of all the water and seasonings you could use your favorite chicken broth and salt and pepper to taste.

1.  Saute onion and celery in butter until soft.

2.  Add remaining ingredients except chicken.  Cooked for 12-15 minutes depending on how soft you like your veggies.

3.  Add chicken and heat until warm.  Serve with your favorite crackers or bread.

Cream Soups Recipe

I was SUPER excited to find this recipe because it is so simple and takes simple ingredients.  It took about 5 minutes to cook and get ready for my casserole.  I have missed having cream of chicken.  I can't wait to try "Yummy Potatoes" and "Broccoli Cheese Soup" with it.  


I found the recipe on the website http://www.glutenfreehomemaker.com/2008/10/gluten-free-cream-soups-recipe.html.  I just cut and pasted from her post.


1 c. cold milk
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch ( I used Jule's Gluten Free Flour)
2 Tb. butter
1 tsp. chicken bouillon or other flavoring
1/2 tsp. salt
pepper to taste

(I also added some onion and garlic powder to mine.  Start out with about 1/4 t and keep adding until you like the taste.)

Wisk flour into the cold milk in a saucepan. Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.

Use this soup in recipes in place of one can of creamed soup.
This recipe is flexible. You can add ingredients such as chicken, mushrooms, celery, or cheese for the kind of cream soup you want. For cream of mushroom soup I have used The Organic Gourmet Wild Mushroom Soup 'N Stock. 

Strawberry Salad

Sorry I haven't posted in awhile.  Life has kind of gotten away from me and I hadn't really tried any new recipes.  I posted three new ones tonight.  Hope you enjoy them!

This is a great salad I've had before, but just decided to make it recently.  It definitely deserves to be on the blog.  It's a new, old favorite.  And it's simple to make.

I didn't measure out the ingredients exactly, so here's what goes in.  Put as much of each ingredient in that makes it look balanced

Head of Green Leaf leffuce
Strawberries (apple chunks are good too)
Pecans
Dried Cranberries

Rinse and tear or chop lettuce.  Slice strawberries. Slightly break up pecans, if desired.  Toss all ingredients.  Top with cottage cheese and Briannas Blush Wine vinaigrette salad dressing.  For a lighter salad omit cottage cheese.

Thai Green Curry

Bo and I LOVE, LOVE, LOVE Thai food.  There are a few things I can get at a restaurant still.  But, I have missed many others.  Mostly the Thai Fried Rice (if anyone has a recipe I would love it).  But, I just found an easy way to make the Green Curry.  It is GREAT!  It almost tastes like the restaurant version.  If you haven't cooked Thai Food before you'll have to buy some new ingredients.  But, they last for a long time and you get a lot out of them.

Thai Green Curry

1 T Green Curry Paste (I use the Thai Kitchen)
1 14 oz can coconut milk
1 large Chicken breast, cut into pieces
1 T fish sauce to cook chicken in
2 T fish sauce (add the savory flavor)
2-3 T brown sugar
1/4 c bamboo shoots
1/2 to 1 red pepper, cut into small slices
1/2 c eggplant (I don't like eggplant so it's not in mine I used 1 avg size carrot.)
1/3 c chicken stock

Mix curry paste and coconut milk in a medium size saucepan on medium heat  for 5 minutes.

Add everything except the chicken.  Simmer for 10 minutes, stirring occasionally.

While that simmers cook chicken in oil in a separate pan.  When veggies are cooked add chicken.  Garnish with fresh basil, if desired.  Serve over white rice.

I double this recipe for our family of 7.

Chicken Salad

Okay, I love chicken salad sandwiches.  Of course they are a little different now that I can no longer have yummy crescent rolls.  But, I ate them with crackers.  Lettuce leaves would also be great!  This recipe is delicious!!!

·                 4 cups of cooked chicken breasts, shredded

·                 1 or 2 stalks celery, chopped- about 3/4 cup

·                 1-2 green onions, chopped

·                 1/2 cup seedless grapes, halves

·                 3/4 cup Mayo (I used Best Foods)

·                 1/2 t lawry's seasoning salt

·                 1/4 t black pepper or to taste

Mix mayo, salt, pepper, grapes, celery and onions.  Add chicken.  Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.

Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.