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.

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.

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 Caramel Sandwhich Cookies

Converted from The Treats Truck Baking Book: Cookies, Brownies & Goodies Galore!

Ingredients

serves about 30-35 sandwich cookies

• For the cookies:
• 1 ½ cups firmly packed brown sugar  
• 2 cups (4 sticks) butter 
• 2 egg yolks 
• 4 cups Almond flour 
•  
•  
• For the frosting:
• ½ cup (1 stick) butter 
• 2 teaspoons vanilla extract 
• 5 cups confectioners’ sugar 
• 6 tablespoons milk

Procedures

1. To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
2. Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
3. Preheat the oven to 325°F. Grease a baking sheet or line it with parchment paper.
4. Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
5. Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until slightly golden. Cool completely (at least an hour)
6. To make the frosting, in a medium pan over medium heat, brown the butter. Take off the heat.
7. Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk.
8. Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie. 
   
   

Gluten Free Snowball Cookies

Ahh the snowball cookie. 

Perhaps my favorite Christmas cookie,  the snowball cookie is unique because it has already been altered for my pleasure.  Traditionally the recipe calls for some sort of nuts (every version you find in fact.) My mother, knowing how I despise eating a nut combined shredded coconut and M&Ms (and alternately chocolate chips or morsels) and a delicious and annual treat was born.

To create the gluten free version use the following:

Ingredients:
3 cups almond flour
1 3/4 cups sugar
2 teaspoon vanilla extract
1 stick of butter
2 eggs
2 tablespoons cinnamon
1 cup shredded coconut
1 cup chocolate pieces of choice
Powdered Sugar

Procedure:
step 1- preheat oven to 375(f) degrees
step 2- In a bowl combine flour, baking powder, coconut, chocolate
step 3- In a separate bowl cream (using an electric mixer) butter and sugar
step 4- When combination is creamed, add in vanilla and egg and continue mixing
step 5- Add dry ingredients to step 4 bowl, continue mixing until thoroughly combined.  Dough will be slightly sticky
step 6- make rounded half teaspoon size balls and place 1-2 inches apart on a parchment paper covered cookie sheet
step 7- bake for 8-10 minutes.
step 8- When balls are cool enough to touch but still hot, roll on plate of powdered Sugar

Enjoy

Mrs Claus' Cookies now in G-free

My mother found this amazing recipe and I've converted it to gluten free by making a few simple switches. Ingredients 1 1/3 cups gluten free flour 1/4 cup grandulated sugar 1/4 tsp baking soda 2/3 cup light brown sugar 1/2 cup m&m 1/2 cup chopped pecans (optional) 1/2 cup coconut 1 1/2 stick butter softened 2 eggs 1 tbs vanilla procedure In a bowl beat butter until fluffy Beat in eggs and vanilla 1 minute slowly add in dry contents mix until well blended place teaspoon size drops onto cookie sheet 2 inches apart bake for 8-10 minutes at 350° F

Gluten Free Soda Bread

My Mother has, quite sweetly, adapted her Soda Bread recipe for me. I know you are thinking that Irish Soda Bread is more of a March treat but she made over half a dozen loaves of the regular variety for a local bake and I got jealous. She also created a g-free version for me and it tastes as good so I thought I's share the new recipe with all of you.

Ingredients:

2 cups Gluten Free all purpose baking flour

1 tsp. Baking soda

1 ½ cup raisins

2 tsp. Caraway seeds (optional and I personally have never used them)

½ tsp. Salt

4 tbsp. sugar

1 cup buttermilk

Mix all dry ingredients in a bowl then gradually add buttermilk and using a large spoon mix all together (dough will be sticky). Add a little of the flour onto a board and shape into two small (or one large) round loaves. After shaping make a cross in the middle on top of each loaf. Spray a cookie sheet and place loaf on top and bake for 35-40 minutes in a 350-degree oven. Test with a toothpick and be sure that it comes out clean.

Gluten Free Chocolate Chips

Last night, after weeks of my mother's suggesting, I decided to attempt baking g-free chocolate chips.  I love baking cookies and not being able to eat my creations is sad.  That said, I had a bad experience attempting to eat a homemade g-free cinnamon muffin and, with the price of gluten free alternatives being higher, I was a little trigger shy.

I choose to make the Betty Crocker brand, it only needs the edition of a stick of butter(melt it, they say not to but it works best partially melted) and vanilla.   I made the delicious decision to add extra chips- semi-sweet.  Not only could you not tell the cookies were gluten free but they were some of the most delectable cookies I've ever had!!!

I highly recommend this product