Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born an amazing treat, Gluten Free Chocolate Rolls. Cinnamon is high in histamine; therefore, if you have food allergies, this is an amazing substitution. If you don’t have food allergies, you’ll still probably be a convert…chocolate over cinnamon. Give this recipe a try. Check out the texture of the dough in the Gluten Free Raisin Cinnamon Rolls Video.Continue reading “Gluten Free Chocolate Rolls”
While I have developed other gluten free corn bread recipes, this one is my favorite because it has a bit of a bite to it, instead of a cake texture. With several different corn textures, this gluten free cornbread also has a balance of tenderness with the use of oil in addition to butteriness. Despite the amount of cornmeal this recipe contains, the texture remains fluffy.Continue reading “Gluten Free Cornbread with a Bite”
Escarole soup is an Italian tradition. Escarole is a less bitter variety of endive that we are used to consuming. However, in America, we often substitute other greens such as swiss chard or spinach in escarole soup. All you have to do to make gluten free escarole soup is to be sure to use gluten free pasta, if you use any at all. Throw in some cooked meat or poultry, if desired. Gluten free pepperoni adds amazing flavor!Continue reading “Gluten Free Escarole Soup – Bean & Pasta”
Carla’s recipe for gluten free pizza sauce has a perfect balance of sweetness with plenty flavors like garlic and herbs. This sauce makes a pizza along with the perfect gluten free pizza crust of your choosing.
Find over 30 delicious Gluten Free Pizza Crust Recipes as well.Continue reading “Easy Pizza Sauce”
A delicious, sweet, completely tomato free corn salsa. Serve as a dip with tortilla chips or top Mexican food like tacos or tostadas.
While Trader Joe’s version of this tomatoless corn salsa contains sugar, this recipe is sugar free. In addition, instead of adding jalopeno peppers, you can easily omit them, as I did.
Trader Joe’s Corn and Tomato-Less Chile Salsa Ingredients:
Corn, sugar, onions, red bell peppers, jalapeño peppers, distilled vinegar, crushed red pepper, black pepper, coriander seeds, mustard seed salt, guar gum.
Copycat Trader Joe’s Tomatoless Corn Salsa (Sugar Free)
- 1 teaspoon neutral-flavored oil
- 2 tablespoons chopped yellow onion 22 g
- 2 tablespoons chopped red bell pepper 22 g
- 1 (15 ounce) can corn, drained (425 g) (Great Value Organic)
- 3/4 cup water
- 1 tablespoon distilled white vinegar
- 1/4 teaspoon red hot chili oil
- 2-1/2 tsp 5g coriander seeds
- 1-1/4 teaspoon 5g mustard seeds
- 1/2 teaspoon powdered guar gum
- 1/2 teaspoon powdered salt
- 1/2 teaspoon powdered stevia powder*
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon iced water
- 1 tablespoon diced jalapeño peppers (optional)
Preheat a small skillet over medium heat. Add onion, bell pepper, and jalapeño pepper; sauté until tender.
To a cold saucepan, add corn, water, vinegar, chili oil, coriander seeds, and mustard seeds.
Stir the guar gum, salt, stevia, and pepper together and sprinkleover the “cold” corn mixture and stir to combine. (Once the mixture becomes hot, the guar gum will create lumps.)
Add sauteed onion and bell pepper and cook over medium heat for 10 minutes.
Remove from the stove and stir in cold water. Pour into canning jars or your favorite glass container and allow to cool completely. Then, seal with a lid and refrigerate to chill.
*Sugar Version: Omit stevia and add sugar, to taste.
Why spend money on high-priced non-stick gluten free baking spray when you can make a better substitute at a lower cost using ingredients that you most likely have on hand. While you cannot spray this version, it works better, includes flour, and is completely gluten free. Also, learn how gluten free cake goop effects your baked goods.Continue reading “Gluten Free Baking Spray with Flour Substitute – Gluten Free Cake Goop”
If your gluten free dough won’t rise, there are a few things to check. The first thing to check is whether your yeast is good/fresh. Did you proof the yeast? All you have to do is to soak the yeast in liquid for about 10 minutes. If the yeast mixture becomes foamy on top, it is fresh.
When adding liquid to yeast or vice versa, be certain that the liquid is not too hot. Anything over about 120 degrees F may kill yeast. Also, did you use the correct rising temperature? Anything causing the yeast to reach over 120 degrees F, even a very hot oven during the rising period, can kill it.
Ideal rising temperature for an average gluten free dough is 80 degrees F. Use this temperature if your dough is a combination of gluten free flour, starches, gum or gum substitute. When using whole grains or all gluten free flour versus some flour and starch, your dough may benefit from a higher rising temperature. Instead of 80 degrees F, try 84 or even 86 degrees F.
I use the Brod & Taylor Folding Proofer/Slow Cooker for proofing (final rising of) dough. It’s great because you can set the temperature to whatever your dough requires. I like it because it contains a metal tray to place underneath the rack which creates a little steam to keep the top of the dough moist. You can achieve the same thing in your oven (place a tray of water on the oven floor), but unfortunately, an oven’s temp cannot be regulated. I highly recommend a proofer of some sort, but you certainly can make due with what you can afford.
If your yeast is fresh, one thing to ask yourself is, “Is the dough heavy in fat and/or sugar?” due to their weight, butter and sugar take longer to proof/rise. All of that fat and sugar weighs down the other ingredients. To give heavy sweet dough a boost, consider using SAF Gold Instant Yeast.
If you use too much salt, it can also retard rising because salt controls yeast action.
In addition to the above, if you add too much gum or psyllium husk, it does not allow the dough to stretch and rise easily. It is similar to adding too much dry cement to water. There is such a thing as too much structure. You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again.
If your dough doesn’t rise enough, you can also add additional yeast the next time you make it. Of course, it will create more holes. If you add way too much, you risk your dough collapsing upon cooking, or worse, during baking.
Lastly, yeast-risen dough requires patience. Allow the dough to slowly rise, as long as needed. The perfect texture that time creates is worth the wait.
We love tastings from wine to chocolate, but it was also fun to taste the newest recipe of PACHA bread! If you haven’t read our review yet, go to PACHA Bread Review. There, you will not only read my gluten-eating husband’s and my feedback on these healthy gluten free breads, but also discover their ingredients, nutritional facts, and why buckwheat is so very healthy for your gut and more. Meanwhile, PACHA is giving away a prize to one lucky winner. It’s simple to enter!
This giveaway has ended. For the winner please, scroll to the bottom of this postContinue reading “PACHA Bread Giveaway”
We were really excited to taste the new Gluten Free Yonutz! If you haven’t read our review yet, go to Yonutz Gluten Free Donuts Review. There, you will not only read my gluten-eating husband’s and my feedback on these gluten free donuts, but also discover which original shark from the Shark Tank television show is backing Yonutz; a list of their ingredients, and more. Meanwhile, Yonutz is giving away four prizes to four lucky winners. It’s easy to enter!
THIS GIVEAWAY HAS ENDED. See the bottom of this article for a list of winners.Continue reading “Yonutz Gluten Free Donuts Giveaway”