Gluten Free cinnamon muffins

Ingredients:

• Muffins
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teapoon salt
• 1/2 cup milk
• 1 egg , slightly beaten
• 3 tablespoons butter , melted
• Topping
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 2 tablespoons butter , softened

Tools:

• Perfect Results 6 cup Muffin Pan

Makes: 6 muffins.

Instructions:

Step 1

Preheat oven to 350ºF. Spray cavities with vegetable spray or line with baking cups.

Step 2

Step 1

Preheat oven to 350ºF. Spray cavities with vegetable spray or line with baking cups.

Step 2

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter until well blended. Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.

In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter  into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.

Step 3

Bake 16-18 minutes or until golden brown.

Gluten Free Chicken Francasis

1 pound chicken cutlets
1/2 cup gluten free Bisquick
Kosher salt and freshly ground black pepper
3 large eggs
1/4 cup extra virgin olive oil
1 tablespoon, plus 2 tablespoons butter
2 tablespoons gluten free flour
1/2 cup dry white wine
1 cup chicken stock
One cup lemon juice
Flat-leaf parsley, chopped
Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the gluten free Bisquick or gluten free flour, salt and pepper. Beat the eggs in another dish. Dredge the chicken medallions through the gluten free Bisquick or gluten free flour, and then dip them in the egg.
Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Fry the chicken medallions in batches, two minutes on each side. Season the medallions with a light sprinkle of salt when they come out of the pan, and keep warm on a platter under a loose piece of tinfoil.
Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments. Add the wine,stock, and lemon juice, and simmer. Season with more salt. Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.

Easy Gluten Free Cinnabon

ingredients:
*Pillsbury Gluten Free Pastry Dough
*cinnamon or cinnamon sugar
*Cream Cheese Frosting
*butter optional

procedure:
*heat oven to 375 degrees
*work dough into logs with hands
*slightly flatten against hand
*add strip of Frosting (or dip in melted butter)
*add cinnamon sugar or cinnamon (depending on your sweet tooth)
*gently curl- it might fall apart but even as a ball it's delicious!!
*bake on greased cookie sheet for 18-20 minutes
*top with Frosting while still hot

Enjoy and remember, if it falls apart- it isn't about how good it looks, what matters is how good it tastes.

Gluten Free eating out: Chelsea Pub

http://chelseapubnyc.com/

From the owners of West Side Tavern, Stitch, and Houndstooth- Chelsea Pub is a quaint little lounge located on 23rd street below 8th Ave. in the heart of Chelsea. The American fare cuisine even includes many Gluten Free options, alongside delicious drinks.

Let's all boycott Girl Scout Cookies

It's Girl Scout cookie time everyone, that once a year where people can buy the once a year treat from those little girls in cute uniforms.  Oh wait? You have a food allergy, well the hell with you!

That is basically the message from the girl Scout organization who doesn't include one variety of gluten free cookies.   They claim that due to their only producing cookies once a year it isn't financially sound to cater to food allergy or special diet.  That said, they have the exchange information on the box for diabetic consumers and, every variety is kosher!!! 

So let's look at some facts:

"Mission:Girl Scouting builds girls of courage, confidence, and character, who make the world a better place."
Well I can't argue with that.

"Today, there are 3.2 million Girl Scouts—2.3 million girl members and 890,000 adult members working primarily as volunteers."

In America, one in every hundred people has celiacs, more are intolerant, and many people are but haven't been diagnosed so really, it would be profitable actually. 

But here's the real kicker

"Empowering Girls: In Girl Scouts, girls discover the fun, friendship, and power of girls together. Through a myriad of enriching experiences, such as extraordinary field trips, sports skill-building clinics, community service projects, cultural exchanges, and environmental stewardships, girls grow courageous and strong. Girl Scouting helps girls develop their full individual potential; relate to others with increasing understanding, skill, and respect; develop values to guide their actions and provide the foundation for sound decision-making; and contribute to the improvement of society through their abilities, leadership skills, and cooperation with others."

So the basic message of the organization is to make girls feel good about themselves and form community and camaraderie and what better way to do that then excluded all the little girls who can't eat gluten.    The truth is the put money above all of their supposed values and g-free baking supplies are more expensive. 

So, since G-free people and their loved ones are such a small market, let's all stop supporting them and let them see if they don't miss our money!

meanwhile this website ( http://blog.julesglutenfree.com/2012/02/round-em-up-girl-scout-cookies-gf-on-parade/  )  Has converted the recipes so you can bake gluten free versions.

Here is a run-down of some of recipes to wet your whistle (share yours here or on the Gluten-Free Cookie Swap!):

Jules’ Tag-A-Longs (also Egg and Dairy-Free & may be made Nut-Free & Soy-Free!)

Betsy’s Samoas

Betsy’s Thin Mints 

Betsy’s Tag-a-Longs

Glutenista’s Thin Mints

Angela’s Kitchen: Do-Si-Dos

Glugle GF’s Thin Mints

Glutenista's Thrilling Thin Mints!

Roben Ryberg’s Thin Mints (reprinted in the Gluten-Free Recipe Box)

Broward-Palm Beach Times’ Do-Si-Dos

Broward-Palm Beach Times’ Thin Mints

Totally Together Journal’s Thin Mints

Art of Gluten-Free Baking’s Thin Mints

Whole Living’s Egg-Free, Dairy-Free, GF Thin Mints

Alisa Cooks’ Dairy-Free Thin Mints (NOT GF, but you could sub in my Jules Gluten Free All Purpose Flour in this recipe)

Scoochmaroo’s Shortbread Cookies (NOT GF, although you could just sub in my Jules Gluten Free All Purpose Flour here)

Scoochmaroo’s Samoas (again, NOT GF, but just sub in my Jules Gluten Free All Purpose Flour)

And for another great round-up of GF mock Girl Scout Cookie recipes, check out my friends over at The Gluten Free Lab!

Happy baking!

G-free Disney World

Since going Gluten Free there had been one thing I was extremely nervous about.  Every winter I go on a week long vacation to the "Happiest Place on Earth"  and, even though Walt Disney World customer care had assured me that there were plenty of gluten free options I am a fickled eater and worried.   It turns out I really didn't need to. 

The first night I was there, we arrived back at the hotel after a long day at the Magic Kingdom and most of the food options had closed down with the exception of the Italian section meaning the options were bread, pasta, bread and pasta and going hungry.  As I had been instructed by customer care i asked a cast member for gluten free options and they brought out the manager of the kitchen who specializes in unique dining issues.  He told me that there were plenty of options normally but that on this night I had to choose from gluten free Italian or gluten free grilling.  I chose chicken with Alfredo sauce and mushrooms and minutes later he returned to tell me that this meal is normally served with a side of pasta but that the gluten free pasta was all out on that day so they had to get more which would take 45 minutes for me to eat.  I assured him that that wasn't necessary (it was 10:30 & I had been up since 4am) but my God, when was the last time buying more of an ingredient was offered a half hour before closing.  

Everyday was the same situation everywhere I went.  I explained the situation and asked for anything on the menu and gluten free versions were made- including Mickey Waffles a staple of a Disney vacation.  And it isn't just the meals, they also create desserts with gluten free brownies and cookies. 

The best part was at the Cinderella's Happily Ever after character dinner.  Character dinners are a lot pricier than our usual quick service meals and this was one with a buffet which offered naturally G-free options like meats and salad but also contained several pastas, chicken noodle soup, and a dessert table where I could eat absolutely nothing!!  We explained the situation and the chief came out and personally walked me around the buffet showing me everything containing gluten and asking what else I wanted.  Hard pressed to think on the spot, he kindly came up with flavorful suggestions including g-free teriyaki stir fry.   I was told to alert the waiter when I was done with dinner so he could bring me my "surprise" dessert, which ended up being fruits, fudge, and ice creams piled high on kabob sticks and drizzled with chocolate sauce.  Everything was delicious and the portions were so generous that I had dinner for the next day as well. 

Moral of the story, if you need special dietary considerations and are going to a Disney resort or park all you have to do is speak up and you will be treated like Royalty and if you vacation anywhere else, demand the Disney experience.

Gluten Free Cinnamon Cappuccino Chip Cookies

Ingredients List

• 1 cup - butter-flavored shortening
• 3/4 cup - Domino® Granulated Sugar
• 3/4 cup - firmly packed Domino® Light or Dark Brown Sugar
• 2 - eggs
• 2 tablespoons - milk
• 1 teaspoon - vanilla
• 1 3/4 cups – almond flour
• 1/2 cup - unsweetened cocoa powder
• 1 tablespoon - finely ground coffee
• 1 tablespoon - cinnamon
• 1 teaspoon - baking soda
• 1 teaspoon - salt
• 1 cup - milk chocolate chips

Instructions

Preheat oven to 375°F.

Beat shortening and sugars in large bowl until fluffy. Add eggs, milk and vanilla; mix well. Stir together flour, cocoa, coffee, cinnamon, baking soda and salt in small bowl; gradually add to sugar mixture, beating until well-mixed. Stir in milk chocolate chips.

Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake 8-10 minutes. Cool 2 minutes then remove from cookie sheets to cooling rack. Cool.

Strufoli or Italian Honey Balls turned G- Free

Ingredients:

4 cups almond flour                                         

1 cup sugar

1 teaspoon baking powder                      

 ½ teaspoon salt

½ cup sweet butter                                   

 3 eggs

1 egg yolk

 Colored non-pareils 

Honey glaze:

16 oz jar of honey and add 6 tablespoons lemon and heat

Corn oil for frying heat hot enough for frying.

Mix together flour, baking power and salt in large bowl; mix sugar and butter thoroughly ( I usually mix in a blender), add wet ingredients to dry ingredients and mix thoroughly until the dough becomes soft and pliable.  Wrap in wax paper and place in a bowl.  Refrigerate for at least 2 hours.

After 2 hours take out, break off small pieces and roll into ropes, cut into small nugget like shapes and place onto a tray so that they don’t stick together.  After all of the dough has been made into small nuggets  take a few at a time and fry to a golden brown, then place on paper toweling to drain.*** After all have been fried take a sauce pan and heat honey glaze. Place nuggets in glaze to cover place in dishes and sprinkle on non-pareils.

** Option 2: This probably makes me a bad Italian but I have never really liked these made the traditional way. At this point in the process I like to put the balls into powdered sugar and eat them