Gluten Free

For a ton of gluten free things check out my personal Pinterest page. I will add other recipes that strike my interest (or that I think my sister in law would eat). http://pinterest.com/billiejo3477/gluten-free/

FROZEN TROPICAL CHOCOLATE SMOOTHIE

2 Scoops Chocolate Whey Nutrimeal (Gluten Free)

1 Banana

1 Cup Coconut Milk

1/2 Cup Water

1 Cup Ice

 

 

ECLAIRS

You Will Need:

FOR THE PASTRY:

• 1 Cup & 2 Tablespoons Gluten-Free Flour - MOST IMPORTANT INGREDIENT! SEE NOTE!
• 2 Tablespoons Granulated Sugar
• 1/4 tsp. Salt
• 1 Stick Butter (Unsalted)
• 1 Cup Water
• 4 Eggs, Room Temperature

FOR THE FILLING:

• 5 oz box Instant Vanilla Pudding
• 2 1/2 Cups Milk
• 1 Cup Heavy Whipping Cream
• 1/4 Cup Powdered Sugar
• 1 tsp. Gluten-Free Vanilla Extract

FOR THE CHOCOLATE TOPPING:

• 2-4 oz Bittersweet Chocolate
• 2-4 Tablespoons Butter

use one-to-one ratio

Step-By-Step Directions:

PASTRY:

1. Preheat Oven to 400 degrees
2. In saucepan over medium-high heat, boil Butter, Sugar, Water & Salt
3. Remove from heat, add flour & stir like heck for TWO minutes
4. Place dough in bowl of KitchenAid Stand Mixer & beat at medium speed for ~1 minute THEN
5. While mixing add eggs one at a time, giving them time to absorb
6. Keep mixing until dough is smooth & sticky (if it looks like mac & cheese, keep mixing!). Refrigerate dough for a few minutes to make it easier to work with.
7. Using a Pastry Bag with 1" tip, pipe out dough into logs on baking sheet covered in parchment paper. ~2 inches for mini-eclairs and ~5 inches for large gluten-free eclairs
8. Bake at 400 degrees for 10 minutes
9. Reduce heat to 325 and bake eclairs for 20-30 minutes longer, until brown.
10. Remove from oven, place on rack to cool & pierce a few small holes in eclair to let steam out.

FILLING:

• Make Vanilla Pudding: Combine Pudding Mix & Milk, let firm up in fridge for at least 5 minutes
• Place Cream in KitchenAid Mixer & whip (med-high speed) until soft peaks form
• Mix in Powdered Sugar & Vanilla
• Fold in Vanilla Pudding
• Go ahead & taste it, seriously - this stuff is light & airy & delicious!

CHOCOLATE ICING:

• Melt Chocolate in Microwave starting with 30 seconds, mixing, then moving to 10-15 second increments
• Add in Butter & stir until melted
• Cut Pastry Shells in half lengthwise
• Dip top of shell in chocolate (pour chocolate onto plate if needed)
• Let chocolate dry for a few minutes, then spoon cream onto bottom & place chocolate shell on top!
• Enjoy immediately! Those that you don't eat keep best if frozen.

THANKS TO GLUTENISTA.COM FOR THIS RECIPE!

 

 

 

 

MINI CORNDOGS

• Makes 16
• Prep time: 10 minutes
• Cook time: 30 minutes

• 1 cup gluten-free all-purpose flour blend
• 1 cup cornmeal
• ¼ cup cornstarch
• ¾ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon honey
• 1 cup whole milk or dairy-free alternative
• 1 egg
• 2 quarts vegetable oil
• 8 gluten-free hot dogs, such as Sabrett Skinless Beef Franks, patted dry and halved
• Honey Mustard Dipping Sauce or ketchup, for serving

1. In a large bowl, whisk together the flour blend, cornmeal, cornstarch, baking powder and salt. In a small bowl, whisk together the honey, milk and egg. Add the wet ingredients to the dry ingredients; whisk until combined.
2. In a medium pot over medium heat, heat the oil. Slide the hot dogs lengthwise onto wooden skewers and dip each into the batter until completely covered. Working in batches, fry the hot dogs about 2 at a time, in the hot oil, until golden brown, about 4 minutes. Serve with the Honey Mustard Dipping Sauce or ketchup.

NUTRITIONAL INFO

2 CORNDOGS: CALORIES 350; FAT 16.8 g (sat 6.1 g, mono 7.2 g, poly 1.0 g); PROTEIN 9.3 g; CARBS 42.0 g; FIBER 2.6 g; CHOLEST 45.2 mg; IRON 2.1 mg; SODIUM 1050 mg; CALCIUM 77 mg

 

THANKS TO EASYEATS.COM FOR THIS RECIPE.

CORN BREAD

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs (I used jumbo sized eggs that my husband bought =)
1 cup milk
1/4 cup melted butter
Directions:
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

THANKS TO GLUTENFREEMOMMY.COM FOR THIS RECIPE!

For a ton of gluten free things check out my personal Pinterest page. I will add other recipes that strike my interest (or that I think my sister in law would eat). http://pinterest.com/billiejo3477/gluten-free/