Gluten-free pumpkin scone on plate, ready to eat.

Gluten Free Pumpkin Scones

Everyone is making pumpkin flavored EVERYTHING for Fall this year, so here is my contribution. A big THANK YOU to Lynn’s Kitchen Adventures for this recipe that makes A LOT of scones!

I wasn’t sure how thick the dough should be after spreading out in the pan – I made it about one-inch thick. During baking they rose to about two-inches thick.

If you love pumpkin, you will love these scones!

Ingredients:

  • 1 1/2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 1 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 eggs
  • 1/2 cup milk (I used almond milk)
  • One 15-ounce can pumpkin

Glaze:

  • 2 cups powder sugar
  • 4-5 tablespoons milk (I used almond milk)
  • 1/4 teaspoon cinnamon

Directions:

Stir together the dry ingredients in a mixing bowl: brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, cloves, ginger, brown sugar, baking powder, baking soda, and salt.

Cut the butter into the dry ingredients until butter is small pieces and crumbly.

Dry ingredients in a white bowl with butter bits throughout.

Dry ingredients mixed with the butter.

In another bowl mix pumpkin, eggs, and milk until thoroughly combined (I used a fork, not an electric mixer).

Bright orange pumpkin, egg and milk mixture in a stainless steel bowl.

Pumpkin, eggs and milk stirred together.

Slowly stir this mixture into the butter/flour mix until completely combined. Dough will be thick and sticky.

Orange pumkin scone dough in a white mixing bowl with spoon sticking out.

Wet and dry ingredients are mixed together to make a thick and sticky dough.

Press dough onto greased cookie sheet. I used parchment paper, but it is not required. I used some Cup4Cup gluten free flour mix on top so it would be easier to press out. This recipe made so much dough it was pressed out to the edges of the pan.

Pumpkin scone dough spread out on parchment paper on a cookie sheet with white flour spread over the top.

I used parchment paper under the dough and sprinkled Cup 4 Cup flour on top to make it easier to pat out with my hands. The dough circle almost filled the cookie sheet.

Cut dough into wedges or squares.

Pumpkin scone dough sliced into wedges on cookie sheet.

I sliced the dough into wedges, but they were stuck to the parchment paper, so I couldn’t separate them.

Bake at 400 degrees for 15 minutes. The dough was too sticky to separate the slices, so I baked it for the 15 minutes first, then separated the slices with a knife, then cooked for another 5 minutes.

Baked pumpkin scones on cookie sheet.

The scones puffed up a lot white baking.

Pumpkin scones on cookie sheet, separated a little bit.

I separated the scones with a knife and baked them another 5 minutes.

Mix together glaze ingredients in a small bowl while the scones are baking.

Green mixing bowl with mixed up brown cinnamon glaze in the bottom.

While the scones baked I mixed up the cinnamon glaze.

Remove scones from oven and drizzle about half of the glaze across top.

Let scones cool completely, then drizzle with the rest of the glaze. If you do the glaze in two steps,  the first time it soaks into the hot scones and the second application will be more like icing.

Gluten-free pumpkin scones on cookie sheet with glaze on top.

I put some glaze on while the scones were still warm and then put some more on after they cooled.

This recipe was adapted from Lynn’s Kitchen Adventures.

 

Milo graphic

Milo says….

Snoopy says, “Happiness is a pile of leaves!” Milo says “Especially if you have a BONE to hide in them!”

 

SnoopyLeaves

 

Plate with whole grain sorghum and chicken casserole on it.

Chicken, Mushroom and Whole Grain Sorghum Casserole

Here is another recipe using whole grain sorghum. I made up the recipe loosely based on the classic chicken, mushroom soup and rice casserole my mom used to make when I was a kid.

Bag of Wondergrain whole grain sorghum - orange at the top with a heart-shaped "window" where you can see the sorghum grains inside the bag.

I used Wondergrain brand whole grain sorghum.

I used Wonder Grain’s whole grain sorghum and it turned out pretty darned good! Whole grain sorghum is high in fiber, which is important for people with celiac disease. It is often difficult for those on a gluten-free diet to get enough fiber. Here’s what one USDA report has to say about fiber:

“Dietary fiber is the non-digestible form of carbohydrates and lignin. Dietary fiber that naturally occurs in food helps provide a feeling of fullness, is important in promoting healthy laxation and may reduce the risk of cardiovacular disease, obesity, and type 2 diabetes. For many, the minimum recommended amount of whole grains is 3 ounce-equivilents per day. Children and adults should consume foods naturally hign in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function.”

Whole grain sorghum can be used to provide these important nutritional components.

Have fun experimenting with your own versions of whole grain sorghum casseroles!

Ingredients:

  • 1½ lbs. chicken breasts or tenders
  • 1 cup uncooked whole grain sorghum
  • 4 cups water
  • 1 can cream of mushroom soup (Health Valley brand is gluten-free)
  • 8-10 medium-sized fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 small bell pepper, cut into 1/4-inch wide slices
  • salt and pepper

Directions:

Bring 4 cups of water to boil. Add whole grain sorghum and cook on medium heat until water is mostly absorbed – about one hour.

Cooked whole grain sorghum in pan.

Whole grain sorghum cooked in the pan.

Place cooked sorghum into casserole dish.

Add mushroom soup, onion, bell pepper and mix into sorghum.

Lay chicken breasts or tenders on top of sorghum. Top with sliced mushrooms.

Sprinkle salt and pepper to taste.

Cook for 1 hour at 350 degrees F.

Plate with whole grain sorghum and chicken casserole on it.

Whole grain sorghum resembles rice when cooked in a casserole.

 

Milo graphic

Milo says….

Cooked chicken and whole grain sorghum are good for dogs, too! At least, it sure does SMELL GOOD!

 

 

Two gluten-free oat fudge bars on a dessert plate.

Gluten-free Oat Fudge Bars

Here is a really good recipe from Lynn’s Kitchen Adventures. Even I couldn’t mess up this one! The only thing I wish I had done differently was add nuts to the top.

I substituted sorghum flour for all of the brown rice flour called for in the original recipe. Everything else I kept the same. I used Enjoy Life gluten-free dark chocolate morsels – a whole package was just under two cups. Dark chocolate makes this a healthy snack with all those antioxidants, right?

Package of Enjoy Life dark chocolate morsels.

I used dark chocolate morsels from Enjoy Life because they are gluten-free.

Everyone who has tried one of these has said they are amazing!

Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten-free semi sweet chocolate chips (I used dark chocolate ones to make it “healthy.”)
  • 1 can sweetened condensed milk
  • 1 tablespoon butter

Instructions:

Preheat over to 350 degrees F.

Combine butter and brown sugar in a bowl and blend with a mixer for 2 minutes.

Add eggs and mix thoroughly.

In a bowl, combine all of the dry ingredients.

Oats, flour and other dry ingredients mixed together in a metal bowl.

Dry ingredients mixed together.

Add to creamed mixture a little at a time and stir together with a spoon. Dough will be very stiff. Set dough to the side.

All ingredients except chocolate filling mixed in a white bowl.

Dry ingredients mixed with all wet ingredients – mixture is similar to oatmeal cookie dough.

Place chocolate chips, milk, and butter in a saucepan and heat on low until chocolate is melted, stirring occasionally, until smooth and creamy (it won’t take very long, maybe five minutes.) Remove from heat.

Cooking pan containing evaporated milk, chocolate morsels and butter heating on the stove.

It didn’t take very long for the evaporated milk, chocolate and butter to melt and combine in a pan on the stove.

Press about two-thirds of the dough mixture into the bottom of a 9×13 pan. Pour chocolate filling over dough and spread evenly.

Baking pan containing oat mixture on bottom with blob of chocolate mixture poured in the middle.

Two-thirds of oat mixture are used in the bottom of the baking pan, then the chocolate mixture is poured over the top.

Drop small portions of remaining dough onto the top of the chocolate filling and gently smooth dough out with a spoon to cover chocolate. It’s ok if it doesn’t cover every bit of it because it will spread out while baking.

Baking pan with all layers of oats and chocolate filling, ready to put in the oven.

I put small blobs of oat mixture on top of the chocolate filling and pressed them out a little with a spoon.

Bake for 25 minutes. Cool completely before cutting.

Baking pan with cooked oat fudge bars - topping has spread out almost covering the chocolate.

The oat mixture on top spread out quite a bit while baking, nearly covering the top.

Oat fudge bars in pan with 2 pieces removed so you can see the chocolate filling.

The chocolate filling in the middle was pretty thick compared to the oat mixture.

Two gluten-free oat fudge bars on a dessert plate. One bar is turned up so you can see the chocolate filling.

Yummy oat fudge bars ready for a taste test!

This recipe adapted from Lynn’s Kitchen Adventures.

URL to recipe: http://www.lynnskitchenadventures.com/2013/05/gluten-free-oatmeal-fudge-bars.html

Copyright © 2011 Lynn’s Kitchen Adventures. All rights reserved.

 

Milo graphic

Milo says….

NO CHOCOLATE FOR DOGS! But that’s ok because there are still some of my homemade peanut butter snacks in the freezer. Time to get those out, Maizy!

 

 

Gluten-free pound cake slice on dessert plate.

Gluten Free Pound Cake – well done

This week’s recipe is another one from Bob’s Red Mill. This is the first pound cake I’ve ever made. I never realized they required so much mixing!

I set the timer to bake the cake for 60 minutes, as indicated in the instructions, but when it was almost time to take the cake out, I noticed it was starting to burn on the top. I was really disappointed after all that careful mixing.

I wondered if using brown rice flour instead of white rice flour might have caused it to cook faster. A friend of mine suggested that it might be an altitude issue. I live at 3600 feet. After I was diagnosed with celiac, I stopped baking anything for about 10 years (not that I ever baked that much.) I had completely forgotten about the adjustments that are required for baking at this altitude! I’ll be doing some research to see if this might be the cause of it cooking more quickly.

The inside of the cake was still pretty good – a tad dry, but still enjoyable. I think it would be worth the time to try and perfect this recipe.

Pound cake ingredients lined up on the counter top.

Pound cake ingredients.

Ingredients:

  • 1 cup sweet white rice flour (I used brown rice flour)
  • 1/2 cup sorghum flour
  • 1/4 cup corn starch
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 cup unsalted butter at room temperature (I used one stick of butter and one stick of Earth Balance)
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract

Directions:

Beat the butter until creamy and smooth.

Brown mixing bowl with creamed butter in bottom.

After letting the butter and Earth Balance stick soften, I creamed them together with my hand mixer.

Add the sugar and beat into the butter until light and fluffy, about 5 minutes.

Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.

Brown mixing bowl with butter and sugar mix in bottom.

Butter and sugar thoroughly mixed together.

In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed.

Brown mixing bowl with pound cake batter in bottom.

Eggs added one by one and mixed well, then vanilla and dry ingredients mixed in thoroughly.

Spread into a greased 9-inch bread pan.

Thick gluten-free pound cake batter in loaf pan.

The batter is thick and doesn’t spread out by itself.

Gluten-free pound cake batter smoothed out in loaf pan.

I smoothed the batter out with a damp spoon.

Bake for 60 minutes at 350°F. I would recommend that you check it after 50 minutes.

Baked gluten-free pound cake in loaf pan, black on top.

I was disappointed when I discovered the pound cake was burned on the top.

Gluten-free pound cake upside down on plate showing a slightly burned bottom.

The bottom was just a little blackened, so I was more hopeful that all was not lost.

Cool for about 10 minutes. Remove cake from pan and cool completely.

Makes 30 servings.

Slice cut off of gluten-free pound cake, on a plate, showing nice yellow cake in the middle.

The pound cake was still moist and good on the inside.

 

Adapted from Gluten Free Pound Cake at bobsredmill.com.

 

Milo graphic

Milo says….

Maizy! I smell something burning! I’ll take those black parts if you don’t want them. CRUNCHY SNACKS!

 

Celiac Disease and Nutritional Deficiency

Many people with celiac disease suffer from nutritional deficiencies. This is because the illness causes damage to the small intestine, which interferes with the absorption of nutrients from the food we eat.

Below are two graphics produced by the Gluten Intolerance Group in Auburn, WA. They contain some great information about which foods contain the nutrients most needed by those with celiac disease.

Chart showing what foods contain certain nutrients

continuation of nutrtition chart

 

More information about GIG can be found at gluten.net.

 

Milo graphic

Milo says….

Homemade peanut butter snacks made with sorghum flour are VERY NUTRITIOUS!

 

Closeup of two gluten-free chocolate chip cookies on a dessert plate.

Gluten-free Chocolate Chip Cookies

The original recipe for these cookies came from Bob’s Red Mill. I thought it was funny that it says “low carb” in the recipe description. Maybe that’s a relative term …

I followed the recipe pretty closely with just a few changes. I used Earth Balance buttery baking sticks instead of butter and margarine. I used a 10 oz bag of chocolate chips instead of 8 oz. (very chocolatey!) I also added coconut, as well as walnuts.

I had never used Earth Balance before and I found that the cookies seemed a bit greasy, especially while still warm. I didn’t use parchment paper but I think it would be a good idea to use it for these cookies. The cookies fell apart when they were still warm (always have to have a taste!) but they were less fragile after they cooled.

I took some to work and everyone who tried one gave me the thumbs up. Overall, I think this is a good recipe to keep around for gluten-free snacking.

Ingredients:

  • 1-1/4 cups Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Corn Starch
  • 1 tsp Baking Soda
  • 1 cup Earth Balance buttery sticks
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1 Egg (large)
  • 1 tsp Gluten Free Vanilla Extract
  • 8 oz Semi-Sweet Chocolate Chips * (I used Enjoy Life Mini Chips)
  • 1/2 cup walnuts – optional
  • 1/4 cup shredded coconut – optional

Directions:

Pre-heat oven to 350 degrees.

Measure dry ingredients (1 – 5) and sift them together.

Let buttery sticks soften and bring egg to room temperature.

Cream buttery baking sticks and sugars.

Add egg and vanilla and mix for 1 minute.

Add dry ingredients in three parts, mixing between additions, until all ingredients are combined.

Add chocolate chips and fold them into dough. Fold in nuts and/or coconut, if using. Chill the dough for about 30 minutes.

 

Gluten-free chocolate chip cookie dough in a white mixing bowl.

The dough was sticky, but easier to handle after chilling in the refrigerator for 30 minutes.

 

Twelve blobs of cookie dough on baking sheet.

First batch of cookies ready to bake.

Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 – 10 minutes.

Baked chocolate chip cookies on baking sheet. Cookies are all touching.

My first batch of cookies ran together. Maybe I made them too big?

Baked chocolate chip cookies on baking sheet.

I made the cookies a little smaller for the second batch.

Gluten-free chocolate chip cookies piled up on a plate.

Finished chocolate chip cookies ready to eat!

Recipe adapted from Bob’s Red Mill Gluten-free Chocolate Chip Cookies. bobsredmill.com

 

 

Milo graphic

Milo says….

I have a BIG stick I like to chew on in the back yard. Maizy laughs at me when I drag it around – it’s bigger than ME! Biting a stick is a good STRESS reliever!

Close up of baked dog treats on baking tray.

Gluten-free Peanut Butter Dog Snacks

I enjoy giving Milo snacks when he’s being a good dog – and he loves getting them! I have found gluten-free treats at the pet store, but they are about twice as expensive as ones made from wheat flour. So I’ve been giving him the regular snacks, making sure I wash my hands thoroughly afterwards to eliminate any traces of gluten.

I’ve seen several recipes for homemade dog treats on the web and decided to try making some with sorghum flour to see how Milo would like them.

I started with this recipe from dogtreatkitchen.com. Milo loves peanut butter, so I thought this would be a good first choice and easy to make.

Milo seemed to love the treats and could hardly wait for me to get my camera ready before trying one. (see nose shot below.)

I think I will try this recipe again using cheese instead of peanut butter.

Ingredients:

  • 1 cup sorghum flour
  • 1 cup rice flour
  • 1 cup rolled oats
  • 1/3 cup peanut butter, chunky or smooth (I used chunky)
  • 1 1/4 cups hot water
  • Additional flour for rolling
  • One beaten egg to brush on top (optional)

Instructions:

Preheat oven to 350° F. Lightly grease a cookie sheet (I used olive oil spray)

Combine dry ingredients.

Oats, sorghum flour and rice flour in a white bowl.

Oats, sorghum flour and rice flour.

Mix in the peanut butter and hot water. I had to add a little extra flour because the dough was very sticky.

Measuring cup full of peanut butter next to the peanut butter jar and doughnut cutter.

I used Smucker’s natural peanut butter because it doesn’t have any sugar added to it and not very much salt.

Knead the dough to thoroughly to combine ingredients. Add extra flour a little at a time if it is too sticky.

On a sheet of wax paper roll or pat out the dough into 1/4″ thickness and cut into shapes with cookie cutters or a knife. I sprinkled extra flour on top of the dough to be able to handle it better when placing the snacks on the cookie sheet.

Rolled out dough with doughnut cutter on top, some shapes already pressed out.

I used an old doughnut cutter to cut out shapes so I would have two sizes of snacks.

You can brush egg on top of the snacks to give them a hard, shiny finish, but it is not required. (I did this after taking the photos below.)

Dog snacks on a baking tray ready to cook.

The first ones I cut out were a little sticky and hard to manage, so I added more flour to the top of the dough.

More dog snacks on a tray - some are shaped like doughnuts and some are like doughnut holes.

More snacks cut out and ready to cook.

Bake for 40 minutes. Cool completely on a wire rack before serving.

Milo the dog licking the white mixing bowl.

Milo was very excited about getting to lick the mixing bowl.

Snacks can be stored in an air tight container at room temperature for one week. They will keep in the refrigerator for 3 weeks or in the freezer for up to 6 months.

 

Close up of Milo's nose and eye looking in the camera.

Milo wanted a snack so much he nearly knocked the camera out of my hand.

Close up of Milo's nose me handing him a snack.

Milo enjoying his very first homemade gluten-free peanut butter snack.

Adapted from peanut butter dog biscuit recipe at Dog Treat Kitchen.

 

Milo graphic

Milo says….

PEANUT BUTTER COOKIES! What more can I say? Maizy is my BEST FRIEND!