Monthly Archives: October 2008

GF Rolled Sugar Cookies

Halloween is approaching and I finally found the perfect rolled sugar cookie to make with my gluten free/dairy free kids.  These cookies roll perfectly and don’t need to be refrigerated before rolling.  We made adorable pumpkin and bat cookies.  They freeze really well too!

Ingredients:

1 cup rice flour
1/2 cup tapioca flour
1 cup potato starch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar (I use beet sugar)
1 cup shortening
1 egg
2 teaspoons GF vanilla extract
potato starch, for kneading

In the bowl of a mixer, cream together sugar and shortening.  Add egg and vanilla and beat until combined.  Add all dry ingredients and combine until the dough forms a ball.

With some potato starch on your hands, make the dough into a ball and roll out onto a potato starched surface.  Roll to 1/4″ thickness.   Cut into shapes using your favorite cookie cutters.

Place on greased cookie sheet at bake for 12 minutes.  Cool on rack.  Decorate and enjoy!  These freeze very nicely.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, GFCF Recipes, Holiday Recipes, Kid Friendly Recipes, Quick and Easy Recipes

Lemon Pucker Pie

I just tried the new Lively Lemon Cookie from Enjoy Life Foods.  What a yummy treat!  I was about to create a recipe for a pie crust using these cookies and then I went online to the Enjoy Life Foods website and found that they already have a delicious recipe for pie.  I am also planning on using this crust as a base for cheesecake.  Here is the recipe that is on their website at www.enjoylifefoods.com.   If you go to their website you can print off a coupon for 55 cents off your purchase.

Lemon Pucker Pie (From Enjoy Life Foods website)
(NO: wheat/gluten, peanuts, tree nuts or egg)

Ingredients:

Crust:
1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
1/4 cup plus 1 Tbsp. butter or Spectrum shortening
1/2 cup brown rice flour
2 Tbsp. tapioca flour

Lemon Filling:
1 (.25 ounce) pkg. unflavored gelatin
1/2 cup lemon juice
1/4 cup water
2 tsp. grated lemon zest
1(12 oz.) pkg. SILKEN FIRM Tofu
1/4 cup plus 3 Tbsp. sugar
1 (10 oz) container frozen Cool Whip (contains casein)*
1 tsp lemon zest (optional)

Directions:
1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.

2) With a fork, cut in butter until mixed.

3) Lightly spray a 9″ pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.

4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.

5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.

6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.

*TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes

Favorite GF Items (Always Changing!)

People are always asking me what my favorite gluten free foods are lately.  Here is a list of my favorite GF items that my family is currently eating.  Enjoy!

Ancient Harvest Quinoa
Annie’s Marinara
Authentic Foods Falafel Mix (to make wraps and flatbread)
Breads from Anna Mixes (Pumpkin and Banana Bread)
French Meadow Bakery GF Brownies and Chocolate Chip Cookies
Gifts of Nature Certified GF Oats
Kinnikinnick Pizza Crust
Larabar – Chocolate Orange
Leiber’s Chocolate Souffle Cake Mix
Living Harvest Chocolate Hemp Milk
Matter of Flax Italian Flax Crackers
Montina
Pamela’s Wheat-Free Bread Mix
Purely Decadent Coconut Milk Mint Chocolate Chip Icecream
Tinkyada Pasta
Whole Foods Market GF Prairie Bread and GF Pie Crust

-Jen Cafferty, Founder, GF Cooking Expo

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Filed under Gluten Free Food Lists

Gluten Free Easy Chicken Pot Pie

This is a quick and easy recipe that I taught at Whole Foods Market last week.  You can make it using rotisserie chicken, canned chicken or leftover turkey.  Throw in whatever extra vegetables you have and it is a quick and easy meal.  To make it dairy free, use a pie crust made without dairy (I like Breads from Anna).  For this version, I used the Whole Foods Market frozen pre-made GF pie crust.

Ingredients

3 Tablespoons                   Olive Oil
1 cup                                  Chopped onion or leek                 
¾ cup                                 Chopped celery
1 cup                                  Peas and carrots, frozen or canned
1 cup                                  Potatoes, canned or frozen
1 ½ cups                             Chicken or turkey, rotisserie, canned or cooked (chopped)
1 cup                                   Broth, vegetable, chicken or turkey
3 Tablespoons                    GF flour
1/3 cup                                Heavy cream or soy creamer (can use rice milk)
2 tsp                                    Fresh thyme (1 tsp if using dried thyme)
To taste                               salt and pepper
2  9”                                     Gluten-free pie crusts (one for bottom and one for top)

To Prepare

Preheat oven to 350.  In a large skillet, heat olive oil over medium heat.  Add onions and celery and cook until softened, but not browned.  Add peas, carrots and potatoes and sauté for 5 minutes.  Add chicken and stir until warmed throughout. 

Sprinkle flour on mixture and stir thoroughly.  Add broth and stir until thickened slightly.  Add creamer and remaining ingredients and heat and stir until thickened.

Spoon mixture into pie crust.  Moisten edge of crust and place second pie crust on top, sealing edges with a fork.  Cut slits in top of pie.  Bake for 30-40 minutes until pie crust is golden brown and filling is bubbling.

 
 

 

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Filed under Entrees, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes

2009 GF Cooking Expo

It is very exciting to be launching the first blog about the GF Cooking Expo.  If you weren’t able to attend the 2008 GF Cooking Expo, it was a wonderful weekend of GF cooking by top chefs and cookbook authors. 

I am very excited to start planning next year’s Expo.  I hope you can join us in Chicago next year!  In the meantime, this blog will allow us to provide you with great recipes, cooking advice and GF living tips.  Please let us know what types of information you are looking for on your GF journey.

I look forward to hearing from you and updating our blog regularly. 

Jen Cafferty
Founder, The Gluten Free Cooking Expo

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Filed under 2009 GF Cooking Expo Details, Uncategorized

Gluten Free Dining

Today I attended the Outback Steakhouse Manager’s Meeting in Crystal Lake, Illinois.  This was a meeting of all of the General and Kitchen Managers.  They were getting together to learn about gluten intolerance in honor of Celiac Awareness month.

I knew Outback had a gluten-free menu, but I had no idea how seriously they take their gluten-free business.  It was eye-opening and amazing!  I would go eat at any Outback and feel safe.  They have thoroughly trained their employees (through meetings and videos) and have an amazing menu.  I also didn’t realize that the reason they open up at 4pm is so they can make everything fresh each day.

I ate the Chicken Cobb Salad (in a dijon poppy dressing) and it was delicious.  They also sent me home with a bag of the brownies that are used in one of their many GF desserts.  I felt it was my duty to try the brownie before serving it to my family and I proceeded to eat the whole thing!  Very yummy!!!!  It was moist and chocolatey and phenomenal. 

Feel free to take your GF kids too.  They even have a GF kids menu.

Have fun and enjoy your delicious meal!

Jen Cafferty

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Filed under GF Restaurants and Stores, Gluten Free Diet