A serving of gluten-free apple crisp in a white dessert bowl.

Gluten-free Apple Crisp

When you don’t have time to role out a traditional pie crust, apple crisp is a quick and easy alternative. This recipe is from the Whole Grains Council. I added walnuts just because I think everything is better with nuts – and they’re really good for you!

Apples are a really healthy choice for dessert. They are a relatively good source of potassium, a mineral not affected by cooking, with about 200 milligrams per cup. One baked apple is a good source of fiber with 5 grams total, which is 19 percent of the daily target.

I think this recipe would be really good using other fruits, as well, like blueberries or peaches.

Ingredients

For the fruit filling:

  • 4 cups sliced apples (or other fruit)
  • 1/2 teaspoon cinnamon
  • 1/3 cup walnuts, chopped (optional)

For the crumble topping:

  • 1 stick (1/2 cup) butter or trans-free margarine
  • 3/4 cup of sugar or brown sugar
  • 3/4 cup sorghum flour

Instructions

Preheat oven to 350° F. Slice apples into an 8 x 8 inch greased pan or similar-sized casserole dish. Sprinkle with cinnamon. Add walnuts, if you are using them. I also sprinkled the apples with a few drops of lemon juice to keep them from turning brown while I prepared the topping.

Casserole dish containing sliced apples, cinnamon and walnuts.

I added cinnamon and walnuts to the sliced apples, plus a few drops of lemon juice.

Combine crumble ingredients and sprinkle evenly over apples.

White mixing bowl containing sorghum flour, sugar, butter and a pastry blender.

I mixed the butter, flour and sugar together with a pastry blender until the mixture was crumbly.

White circular casserole dish containing sliced apples with crumbly topping added to the top.

Topping added to the sliced apples.

Bake at 350°F for approximately 1 hour or until topping turns light brown.

Gluten-free apple crisp, baked.

It came out of the oven crispy and brown on top, bubbly underneath.

Add a dollop of ice cream or whipped cream, if desired.

Note: You can also use an alternate version of the crumble topping, with less sugar and butter: 3/4 cup sorghum flour, 1/3 cup brown sugar, 1/3 cup butter or trans-free margarine. (Jenny Rees, University of Nebraska Extension Educator)

Nutrition facts per serving:  Calories: 250 , Total Fat: 12 g, (Saturated Fat: 7 g), Sodium: 10 mg, Carbohydrate: 37 g, Fiber: 3 g,  Protein: 2 g.

 

Milo graphic

Milo says….

Go! Walk! Snack! Certain words just make my tail wag.

Gluten-free ginger cookies on glass serving tray.

Gluten-free Ginger Cookies

Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.

Fresh ginger root.

This recipe is from Nu Life Market. Their gluten-free All-Purpose Flour mix is about the same as Carol Fenster’s sorghum blend, but has xanthan gum added.

It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.

Ingredients

  • 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar + 1/4 cup for rolling
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup of molasses

Instructions

Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.

 

Butter, sugar and molasses mixed together in a white mixing bowl.

Butter, sugar, egg and molasses mixed together.

Slowly add the flour mixture, mixing until well combined.

Gluten-free ginger cookie dough mixed up in a white mixing bowl.

The cookie dough was a bit sticky, so I dusted my hands with a little flour before rolling into balls.

Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar.  Place cookies on an ungreased baking sheet two inches apart.

Baking tray with fifteen balls of cookie dough.

Ginger cookie dough rolled into balls, ready to bake.

Bake for 8-12 minutes.  Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.

Baked gluten-free ginger cookies on baking tray.

The cookies were soft right out of the oven and got crispier on the outside as they cooled.

Cookies piled up on a glass serving tray.

This recipe makes about 36 medium-sized cookies.

Three ginger cookies on a dessert plate.

Milo graphic

Milo says….

I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!

 

White serving bowl containing sorghum caviar and three tortilla chips.

Sorghum Caviar

Here is another recipe from the Nebraska Grain Sorghum Board. I decided to use black-eyed peas instead of black beans to bring good luck for the new year. I also used canned green chilis, but I think it would be better with fresh jalepeños, if you can find them.

In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Some people say this tradition was started during the Civil War when the Union troops wouldn’t eat black-eyed peas because they were considered food for livestock. Others say eating black-eyed peas for good luck is an ancient Jewish tradition dating back to 500 CE or earlier.

No matter how you celebrate, this dish is great for holiday gatherings. I’m thinking about bringing this healthy, gluten-free snack to a Super Bowl party! This recipe makes enough for a pretty large crowd. You can eat it by itself or with tortilla chips.

Ingredients:

  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 2-3 jalapeño peppers, finely chopped (I used a can of Hatch green chilis)
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups cooked whole grain sorghum
  • 1 (15-ounce) can black beans, drain & rinse (I used 2 cans black eyed peas)
  • 1 (11-ounce) can sweet yellow corn, drain & rinse (I used about 2 cups frozen corn, thawed in microwave)
  • 6 Roma tomatoes, diced
  • 1 (16-ounce) bottle gluten-free zesty Italian dressing
  • 1/4 tsp black pepper (optional)
Sorghum caviar ingredients arranged on kitchen counter.

Sorghum Caviar ingredients.

Directions:

Cook the whole grain sorghum and cool. You can find the instructions for cooking the sorghum here.

Cooked whole grain sorghum in a glass measuring cup.

Cook the whole grain sorghum first and let it cool.

Mix all ingredients in a large bowl.

White mixing bowl containing sorghum caviar mixture.

Mix everything together and chill in the refrigerator. The whole grain sorghum will absorb the flavors.

Cover and refrigerate two hours or overnight to marinate. Serve with tortilla chips.

White mixing bowl containing sorghum caviar mixture with Italian dressing bottle beside it.

This recipe makes a big bowl of sorghum caviar.

Recipe developed by Barbara Kliment, Nebraska Grain Sorghum Board.

 

Milo graphic

Milo says….

Happiness is watching the Super Bowl in Maizy’s lap!

 

Two slices of gluten-free molasses quick bread on a dessert plate.

Gluten-Free Molasses Quick Bread

This recipe is from Carol Fenster’s cookbook “100 Best Gluten-Free Recipes” that I received for Christmas (thanks, little brother!). I made this bread hoping it would be a quick alternative to yeast bread that would go well with soups or for snacking. I was very disappointed when I sliced off my first, warm slice and it broke in half! When I tasted it, the flavor was good – a hearty taste, mildly sweet – but it was very crumbly and dry. I usually have very good luck with Carol’s recipes, (I didn’t even make any changes to this recipe!) so I can only assume that I mis-measured the ingredients in some way.

I found this video on Carol’s website that has instructions on the proper way to measure flours. I thought it might be helpful to review, since measuring correctly is very important in helping gluten-free baked items turn out well.

I placed the loaf of bread in a plastic bag and stored it in the refrigerator over night. It has moistened up a little bit, so I think it will be edible and not a total loss.

If you try this recipe, please let me know how it turns out. Happy measuring!

Ingredients:

  • 1/2 cup milk of choice (I used almond milk)
  • 1 Tbs. apple cider vinegar or fresh lemon juice
  • 2 cups Carol’s Sorghum Blend
  • 1/2 cup gluten-free yellow cornmeal
  • 1/2 cup potato starch
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 large eggs, at room temperature
  • 1/2 cup molasses (not blackstrap)
  • 1/4 cup canola oil
  • 1 tsp. sesame seeds, for sprinkling (optional)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Instructions:

Place a rack in the middle of the oven. Preheat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan; set aside. In a small measuring cup, mix the milk and vinegar together and let stand for 5 minutes.

Almond milk and apple cider vinegar mixed together in a glass measuring cup.

Almond milk and apple cider vinegar mixed together.

In a large bowl, whisk together the sorghum blend, cornmeal, potato starch, xanthan gum, salt and baking soda. Beat in the milk-vinegar mixture, eggs, molasses and oil with an electric mixer (I used a hand mixer) until the batter is smooth.

Gluten-free molasses bread batter in a white mixing bowl.

The batter was thick and sticky.

Spoon the batter into the prepared pan and smooth the top with a wet spatula. Sprinkle with sesame seeds, if desired. (I didn’t use these)

Gluten-free molasses bread batter in a loaf pan.

Batter in loaf pan, ready to bake.

Bake for 45 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Baked loaf of gluten-free molasses quick bread.

The loaf rose nicely and was very pretty when it came out of the oven.

Cool the bread in the pan for 10 minutes. Remove the bread from the pan and cool for 15 more minutes. Slice and serve.

 

Milo graphic

Milo says….

Santa brought me a chew rope, a ball and some SNACKS! If I can find him, I’m going to LICK his face! THANKS SANTA!

Close up shot of baked gluten-free cheese crackers.

Gluten-free Spicy Cheese Crackers

Here is another recipe you can prepare for a holiday party. These crackers are really easy to make. I used Parmesan cheese, but these would be good with just about any cheese. If you don’t like garlic and cayenne, you could try other spices like rosemary, onion powder or black pepper. I want to try them again using Pepperjack or sharp cheddar cheese.

Package of shredded Parmesan cheese.

I used Parmesan cheese, but you could use any cheese you like.

I would recommend rolling them out as thin as you can, to make them crispier. I was afraid they would fall apart when I transferred them to the baking sheet, so I rolled them out to about 1/8-inch thick but I wish I had gotten them thiner. After baking, they were crisp on the outside and soft on the inside. Still good, but not quite a crunchy cracker.

After the crackers cooled, I put them in a bowl with a lid on top. (Milo kept sniffing around and I wanted to remove the temptation!) The next day they had lost their crispiness, so I put them on a tray in the toaster oven for about 10 minutes and they came out crunchy and very good.

Ingredients:

  • 2 cups gluten-free all-purpose flour (I used Carol’s Sorghum Blend)
  • 1 cup grated cheese
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 cup oil (I used olive oil)
  • 1/2 cup water
  • grated cheese to sprinkle on top (optional)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Instructions:

Whisk together dry ingredients. Stir in cheese.

White mixing bowl with flours, spices and cheese.

Mix dry ingredients together, then add the cheese.

Mix with oil and water to form a ball of dough. Cover and place in the refrigerator to cool for about 15 minutes.

Ball of gluten-free cheese cracker dough in white mixing bowl.

The cracker dough was soft and slightly sticky.

 

Roll out in sections on floured wax paper and cut into slices or wedges. Sprinkle with additional grated cheese, if desired.

 

Gluten-free cracker dough rolled out on wax paper with some of the crackers cut out of it.

I sprinkled some flour mix on a sheet of wax paper, rolled out the dough to about 1/8-inch thick and cut it into rectangles.

Gluten-free crackers on baking tray.

Crackers cut out and ready to bake.

Bake at 350 degrees for 10-15 minutes until crackers reach desired crispiness. Top with your favorite topping or eat them just as they are!

Baked gluten-free cheese crackers piled up on an oblong plate.

Baked cheese crackers ready for snacking!

These crackers can be made ahead of time and frozen for later use. Warm them up in the oven for a few minutes if they lose their crispiness.

Close up shot of baked gluten-free cheese crackers.

Recipe adapted from Balance & Elegance. Thanks Kaci-Ann!

 

Milo graphic

Milo says….

Wake up wagging and the world wags with you!

Merry Christmas from Maizy and Milo!

Merry-Christmas-Eve-Snoopy-4

 

Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!

 

Gluten-free ginger cake slice on dessert plate.

Gluten-free Fresh Ginger Cake – FAIL

This week’s baking project was a near-disaster for me. I was really excited about this recipe – I love the spicy flavor of ginger in baked items. But I made several errors on this one and it came out pretty bad. I decided to go ahead and post it anyway – maybe someone out there will benefit from my mistakes. I’m sure this is a good recipe when followed correctly. All of the mistakes were mine.

The biggest mistake I made was I didn’t read the directions carefully enough and I chose the wrong size cake pan. I used a 1.5-inch deep pan that you would use for a layer cake instead of a 3-inch deep pan. I don’t know what I was thinking! When I put the batter in, it came almost to the top. I should have known it wouldn’t have room to expand. It overflowed the pan while baking and I was really glad I put a cookie sheet under it.

Cake with overflowing batter spilled out onto cookie sheet.

Imagine my surprise when I opened the oven and found this. Hmmm. Something is not quite right here!

The cake that was left in the pan was moist inside, but really crumbly. I think this might have been because of the changes I made to the recipe. I didn’t have any sweet rice flour (I can’t seem to find this at any of my local stores), so I used two cups of Carol Fenster’s gluten-free flour blend. (1.5 cups sorghum flour, 1.5 cups potato starch and 1 cup tapioca flour) I also had only 1/2 cup of corn syrup, so I made up the difference with some dark molasses. Additionally, I mixed the baking soda in with the other dry ingredients instead of putting it in with the syrup and hot water. I’m not sure what this is supposed to do, but it might have made a difference. Another thing that might have helped my cake was an adjustment for higher altitude. I live at 3600 feet above sea level and cakes sometimes turn out crumbly here if you don’t make adjustments.

Gluten-free ginger cake on a plate.

The cake was pretty crumbly around the edges when I took it out of the pan.

The flavor of the cake was very spicy with fresh ginger flavor. Even though the texture wasn’t great, it was still pretty good with some vanilla ice cream. I’m posting the original recipe below without any of my changes. I hope you have better luck if you try this recipe. Be sure to read all of the instructions carefully!

Gluten-free ginger cake in a yellow bowl with some vanilla ice cream.

The spicy taste of the cake went really well with vanilla ice cream – and it didn’t matter if it fell apart!

Ingredients

  • 1 cup sorghum flour
  • 1 cup sweet rice flour
  • 2 tsp dried ginger powder
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 35g ginger root, finely grated (1/4 cup = 35g)
  • 2 eggs
  • 3/4 cup (Beehive) corn syrup (you can replace with light molasses)
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup olive oil

Instructions

Preheat oven to 325°F. Generously butter an 8-inch round, 3-inch high spring form pan. Line bottom with parchment paper and place on baking sheet.

In a bowl mix together sorghum and sweet rice flour, baking powder, cinnamon, ginger powder and ground cloves.

In a small pan stir together boiling water, corn syrup and baking soda until completely dissolved.

Place eggs and sugar in the bowl of an electric mixer, fitted with the paddle attachment. Beat until light, about 3 minutes. Reduce speed to medium low and add olive oil, beating until just combined.

Add grated ginger and mix to combine.

Add flour mixture in 3 additions, alternating with the corn syrup mixture, scraping down as necessary. Batter will be very wet.

Pour batter into prepared pan and transfer to oven. Bake at 320-325°F for 50 minutes.

Let cake cool slightly before removing ring.

Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.

Recipe from Simple Gluten-free Kitchen. (Sorry I made such a mess of it! I’m sure it’s great if you make it correctly.)

 

Milo graphic

Milo says….

Be yourself. No one can say you’re doing it wrong!