I recently found a really good recipe for egg rolls/spring rolls. They are easy to adapt to be gluten free, just make sure you use rice wrappers and gluten free soy sauce or tamari sauce
You can adjust the filling to your taste, I usually use chicken as the protein but her recipe calls for pork. They are a bit labor intensive but the results are worth it.
Here is the link:
http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html
Saturday, March 12, 2011
Sunday, January 30, 2011
Pancakes!
There's a song my 4 year old students used to sing last year that went along with a play Finn McCool that another teacher put on for Book Fair night and now I'm doomed to get it stuck in my head and sing it whenever I think of pancakes (much to the annoyance of normal adults around me lol)
I finally perfected my mom's recipe to be gluten free. I had tried to make it before with little success. They either fell flat or ended up a pile of goo (sadness).
Here it is:
Ingredients
2 Cups of Gluten Free Pantry Flour*
2 Tbls Sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2 cups buttermilk or sour milk**
2 tbls cooking oil
* I found Gluten Free Pantry Flour to make a big difference in anything I make. Definately helped these pancakes (see link to Amazon below).
Optional with these pancakes to make them a little lighter is to do 2 cups Gluten Free Pantry Flour less 1 spoonful of flour. Add one spoonful of cornstarch to complete the cup and add 1 pinch of xanthum gum. This is how I usually make them.
** to make sour milk mix milk with 1 tbls vinegar and let it sit for 5 minutes
Directions
1. Mix dry ingredients and set aside
2. Mix oil and eggs, beat together. Add milk.
3. Mix all ingredients together until creamy. Let pancake mixture sit for approximately 5 minutes. This allows time for the flours to blend. You know its ready when the mixture has thickened.
Meanwhile, heat griddle or nonstick pan. You may have to lightly oil or grease the pan. The pan is ready when you flick some water on it and it spatters.
I usually do a test pancake or two to make sure that the pan doesn't need any greasing and that the batter is ready. If your test pancake doesn't turn out, you can let the batter sit for a minute or try adding some xanthum gum.
Spoon batter onto griddle, once bubbles appear and edges start to firm they are ready to flip. Cook until a light golden brown.
Enjoy!
I finally perfected my mom's recipe to be gluten free. I had tried to make it before with little success. They either fell flat or ended up a pile of goo (sadness).
Here it is:
Ingredients
2 Cups of Gluten Free Pantry Flour*
2 Tbls Sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2 cups buttermilk or sour milk**
2 tbls cooking oil
* I found Gluten Free Pantry Flour to make a big difference in anything I make. Definately helped these pancakes (see link to Amazon below).
Optional with these pancakes to make them a little lighter is to do 2 cups Gluten Free Pantry Flour less 1 spoonful of flour. Add one spoonful of cornstarch to complete the cup and add 1 pinch of xanthum gum. This is how I usually make them.
** to make sour milk mix milk with 1 tbls vinegar and let it sit for 5 minutes
Directions
1. Mix dry ingredients and set aside
2. Mix oil and eggs, beat together. Add milk.
3. Mix all ingredients together until creamy. Let pancake mixture sit for approximately 5 minutes. This allows time for the flours to blend. You know its ready when the mixture has thickened.
Meanwhile, heat griddle or nonstick pan. You may have to lightly oil or grease the pan. The pan is ready when you flick some water on it and it spatters.
I usually do a test pancake or two to make sure that the pan doesn't need any greasing and that the batter is ready. If your test pancake doesn't turn out, you can let the batter sit for a minute or try adding some xanthum gum.
Spoon batter onto griddle, once bubbles appear and edges start to firm they are ready to flip. Cook until a light golden brown.
Enjoy!
Sunday, December 5, 2010
Some Gluten Free Blogs
I apologize for not adding a post in a while....life has been busy with work and sickness (darn bronchitis....)
How was everyone's Thanksgiving? Mine was great, my sister and I made our first gluten free thanksgiving complete with green bean casserole, pumpkin pie, and gluten free stuffing (made with Udi's bread of course)
Thought I'd share a couple of blogs that I've come across that seem to have a lot of really good gluten free recipes here are the links:
www.glutenfreerecipebox.com
http://glutenfreegourmand.blogspot.com/
Both of these have some really good looking recipes, glutenfreerecipebox.com has a recipe for gluten free thin mint cookies (yum), french bread, Mexican, Indian, and Italian dishes, and much more. I haven't had a chance to try a bunch but now I know what I'm going to be cooking for the next month or so (hehe...)
How was everyone's Thanksgiving? Mine was great, my sister and I made our first gluten free thanksgiving complete with green bean casserole, pumpkin pie, and gluten free stuffing (made with Udi's bread of course)
Thought I'd share a couple of blogs that I've come across that seem to have a lot of really good gluten free recipes here are the links:
www.glutenfreerecipebox.com
http://glutenfreegourmand.blogspot.com/
Both of these have some really good looking recipes, glutenfreerecipebox.com has a recipe for gluten free thin mint cookies (yum), french bread, Mexican, Indian, and Italian dishes, and much more. I haven't had a chance to try a bunch but now I know what I'm going to be cooking for the next month or so (hehe...)
Thursday, November 11, 2010
Review of ZPizza
I recently went to ZPizza, which is a pizza shop located in Rockville, Maryland. It's a bit of a trip for me, but I was in the area and had a craving for pizza from a restaurant. I heard that they had gluten free pizzas, so I decided to give it a try.
It was late, about 7:30 pm, so they weren't very busy. When I walked in, it brought me back to the days when I was a kid and my family used to go to Papa Ginos. It smelled amazing. They had information up about organic foods and about gluten intolerances/Celiacs disease and they also had a product list of gluten free offerings and vegetarian options. They also offer Daiya cheese for those who are vegan or who can't eat dairy.
I was told that I could use the crust and order any pizza on the menu but I went for the original and I ordered a gluten free cheese pizza, it cost about 10 dollars. They only offer a small sized pizza for gluten free eaters. The crusts were frozen, but that probably makes sense considering contamination issues with making gluten pizza and gluten free pizzas in the same restaurant. They did have a gluten free area where they prepared my pizza.
I was going to get a picture of it, but I didn't have my camera on me and I couldn't wait until I got home to eat it. The crust was thin and crisp, reminiscent of the Boston-style pizza that I grew up eating (my favorite). The sauce had a mild sweetness to it, and the cheese was well, cheesy. It had the perfect ratio of cheese to crust, I would of preferred a little more sauce but that is my own personal preference. I detected a slight bitter taste to the crust, but it was barely noticeable with the sauce and cheese. Overall it was delicious I would rate it a 9/10 as far as gluten free pizza goes and probably an 8/10 comparing it to the gluten-filled pizza I used to eat. I was enough food for my sister and I to split a pizza.
My only area of concern is that I'm not sure if they used a designated pizza cutter to cut my pizza. I decided not to stress over it, but more sensitive gluten free eaters may find it worthwhile to ask them about.
It was late, about 7:30 pm, so they weren't very busy. When I walked in, it brought me back to the days when I was a kid and my family used to go to Papa Ginos. It smelled amazing. They had information up about organic foods and about gluten intolerances/Celiacs disease and they also had a product list of gluten free offerings and vegetarian options. They also offer Daiya cheese for those who are vegan or who can't eat dairy.
I was told that I could use the crust and order any pizza on the menu but I went for the original and I ordered a gluten free cheese pizza, it cost about 10 dollars. They only offer a small sized pizza for gluten free eaters. The crusts were frozen, but that probably makes sense considering contamination issues with making gluten pizza and gluten free pizzas in the same restaurant. They did have a gluten free area where they prepared my pizza.
I was going to get a picture of it, but I didn't have my camera on me and I couldn't wait until I got home to eat it. The crust was thin and crisp, reminiscent of the Boston-style pizza that I grew up eating (my favorite). The sauce had a mild sweetness to it, and the cheese was well, cheesy. It had the perfect ratio of cheese to crust, I would of preferred a little more sauce but that is my own personal preference. I detected a slight bitter taste to the crust, but it was barely noticeable with the sauce and cheese. Overall it was delicious I would rate it a 9/10 as far as gluten free pizza goes and probably an 8/10 comparing it to the gluten-filled pizza I used to eat. I was enough food for my sister and I to split a pizza.
My only area of concern is that I'm not sure if they used a designated pizza cutter to cut my pizza. I decided not to stress over it, but more sensitive gluten free eaters may find it worthwhile to ask them about.
Udi's!
I recently made a trip to to Giant in Maryland and saw that they had Udi's bread and bagels in their naturals freezer section!!!
Glad to see their expanding their offerings, and that means I don't always have to make a special trip to get more bread.
Glad to see their expanding their offerings, and that means I don't always have to make a special trip to get more bread.
Sunday, November 7, 2010
Gluten Free Cheesy Breadsticks
As a breadlover, there is nothing like breadsticks. These are delicious served with sauce, or eaten with Pasta Broccoli Soup
You will need:
Your favorite gluten free pizza crust, store bought or homemade (I use Gillians Gluten Free Pizza crust, it's awesome)
1/2 cup olive oil
Additional olive oil to grease pan
Minced garlic
Italian Seasoning
Cornmeal
Mozzarella Cheese
Parmesan cheese (optional)
Preheat oven to 375 (or what is required by your pizza dough)
Brush pizza pan with olive oil and a dusting of cornmeal
In frying pan, saute olive oil and garlic for several minutes
Roll out pizza dough on pan, nice and thin. Brush with sauteed olive oil and garlic, top generously with mozzarella cheese and parmesan if desired. Sprinkle with italian seasoning.
Bake for about 10 minutes, until crust is done and cheese is melted. Slice into strips and serve immediately
You will need:
Your favorite gluten free pizza crust, store bought or homemade (I use Gillians Gluten Free Pizza crust, it's awesome)
1/2 cup olive oil
Additional olive oil to grease pan
Minced garlic
Italian Seasoning
Cornmeal
Mozzarella Cheese
Parmesan cheese (optional)
Preheat oven to 375 (or what is required by your pizza dough)
Brush pizza pan with olive oil and a dusting of cornmeal
In frying pan, saute olive oil and garlic for several minutes
Roll out pizza dough on pan, nice and thin. Brush with sauteed olive oil and garlic, top generously with mozzarella cheese and parmesan if desired. Sprinkle with italian seasoning.
Bake for about 10 minutes, until crust is done and cheese is melted. Slice into strips and serve immediately
Pasta Broccoli Soup
This is a classic family recipe that my mom used to make for me as a kid. I used to inhale it. It's a great winter recipe, and kid friendly and a good source of veggies and fiber.
It's not really an exact recipe, I provided approximate measurements and you can adjust according to your taste
approx. 8 ounces of gluten free pasta
16 ounces of gf chicken or vegetable broth
1 1/2 cups of water
1 bag of broccoli
1/4 cup minced onion
3 cloves of minced garlic
1 teaspoon of italian seasoning
1 teaspoon of dried or fresh basil
approx 1 cup of gf pasta sauce
In one pan, heat chicken broth, minced garlic and onion, and water on a low boil
In another pan, cook your favorite gluten free pasta (I used Bionature GF pasta, it can stand quite a bit of overcooking). When I make this recipe, I slightly undercook the pasta and then add it to the soup to finish cooking.
If using microwave broccoli, cook in microwave cut up very small. Otherwise cook broccoli on stove, then cut up small. Add to pot with chicken broth mixure
Add pasta and sauce to pan with chicken broth mixure. Simmer on low to medium heat for about 15 minutes.
You can serve soup with some shredded mozzarella or parmesan.
Delicious served with Glutino's Table Crackers (taste like a saltine!) or with homemade cheesy breadsticks
You can also experiment with adding other elements to this soup (celery, kale or spinach, etc)
Enjoy!
It's not really an exact recipe, I provided approximate measurements and you can adjust according to your taste
approx. 8 ounces of gluten free pasta
16 ounces of gf chicken or vegetable broth
1 1/2 cups of water
1 bag of broccoli
1/4 cup minced onion
3 cloves of minced garlic
1 teaspoon of italian seasoning
1 teaspoon of dried or fresh basil
approx 1 cup of gf pasta sauce
In one pan, heat chicken broth, minced garlic and onion, and water on a low boil
In another pan, cook your favorite gluten free pasta (I used Bionature GF pasta, it can stand quite a bit of overcooking). When I make this recipe, I slightly undercook the pasta and then add it to the soup to finish cooking.
If using microwave broccoli, cook in microwave cut up very small. Otherwise cook broccoli on stove, then cut up small. Add to pot with chicken broth mixure
Add pasta and sauce to pan with chicken broth mixure. Simmer on low to medium heat for about 15 minutes.
You can serve soup with some shredded mozzarella or parmesan.
Delicious served with Glutino's Table Crackers (taste like a saltine!) or with homemade cheesy breadsticks
You can also experiment with adding other elements to this soup (celery, kale or spinach, etc)
Enjoy!
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