Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Monday, February 27, 2012

Tres Leche Cake




Oh, I am so excited to share this with you, dear reader!  One of my favorite places to go with friends, is a little cafe near our home that serves my favorite dessert, Tres Leche Cake.  Tres Leche Cake is a sponge cake soaked in 3 milks which makes it moist and custard like, then topped with real whipped cream.  This past week I made this without using eggs or wheat and brought it to a big gathering. It got rave reviews.  Here are some of the comments:

Josie:  "Mmm! Mmm! This is good. Mmm! Another one, another one! This is the best you ever made! "
Anna: "Mmmmmmmmm!"
Hubby: "This might be one of the best things you have ever made!"
Friend: "That was amazing!"
Friend: "Could you bring one to my house every day?"

And so dear friend, this is for you.  Enjoy!

Tres Leche Cake

CAKE LAYER
2 c Natalie's Gluten Free Flour
1 t baking soda
1 t baking powder (I did 5/8 t baking powder to try to get it to rise higher)
1/2 t salt

1/2 c coconut oil (melt before measuring)
1 1/2 c sugar
4 eggs ( 2 T dry Ener-G egg replacer whisked with 1/2 c warm water)
2 t vanilla extract

1 c buttermilk (warm to remove chill, to about room temp)

SOAKING LIQUID:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
 
FROSTING
4 c heavy whipping cream
1/2 c powdered sugar
1/2 t vanilla

DIRECTIONS
1.  Preheat over to 350. Grease and flour one 9-inch round pan.
2.  Whisk together flour, baking soda and powder, salt. Set aside.
3.  In another bowl, mix oil, sugar, eggs (replacer), vanilla.  Alternately add flour mixture and buttermilk, starting and ending with flour.  (In other words, add 1/3 of flour mixture to sugar mixture, stir just til combined.  Next, add 1/2 of buttermilk, stir just til combined.  Add 1/3 of flour mixture, stir just til combined.  Then add remainder of buttermilk, stir just til combined.  Finally, add remainder of flour mixture and stir just until combined. ) 
4.  Pour batter into prepared pan.
5.  Bake for 30-35 min until toothpick comes out clean.
6.  When cake is cool, slice in half. Arrange cut sides up. Poke holes all over the cake using the end of a wooden spoon.
7.  Combine soaking liquid ingredients, whisk together well then pour into cake holes.  Let sit covered in refrigerator overnight (or for a few hours) to absorb the liquid.
8.  To frost, whip cream until very stiff. Place one layer on a cake plate,
top with 1/3 of the whipped cream. Smooth. Place second layer on whipped
cream, top with 1/3 cream. Smooth. Frost sides with remaining 1/3 cream.
Garnish with fresh raspberries.  Enjoy!!

Shared on Allergy Free Wednesdays, Slightly Indulgent Tuesdays, and Gluten Free Fridays.

Thursday, February 16, 2012

Babies & Toddlers: Introduction of Solid Foods

When Anna had her first reaction before her first birthday, I found myself stumped with what I could feed her to introduce "chewing" solid foods.  Since Cheerios was no longer an option, Baby Mum-Mum's became our new favorite finger food.  They dissolve like a Cheerio.  Even as Anna has gotten older still loves these, even better than than the hard, crunchy rice crackers.  They come in several flavors.  The original flavor is great with a little pub cheese from Trader Joes smeared on top.  A little cream cheese and sliced strawberries would go well too.  The Banana and Strawberry Mum-Mums are a favorite snack on the go since they are individually wrapped.
www.mummums.com 

As with any new food, ALWAYS read the label and make sure it is safe for you!  When in doubt, check with your Physician first.  Some items I recommend may have been made in facilities with allergens, please do not use them without checking with your physician and be careful.

Here are some other food ideas if your little one cannot have wheat or eggs.  Little pieces of Banana Bread, cooked brown rice, avocado, bananas, cooked sweet potato and other safe for you veggies/fruits...






 


Wednesday, February 15, 2012

Cut Out Sugar Cookies



Happy Valentines Day everyone!  We spent our afternoon decorating our Gluten Free Egg Free Cut Out Sugar Cookies. These were so much fun to make.  My friend, Sara, shared her recipe with me that converted really nicely to be Gluten Free & Egg Free.  The dough is easy and durable to work with, just don't roll them too thin. They really hold their shape well when baking.  Thanks Sara!

Our son, Noah, is allergic to food dyes like Red #40, Blue Lake 1, etc.  So holidays can be a bit tricky to navigate since candy plays such a big part.  With our families numerous food allergies, our 3 kids usually do a big candy exchange, trading each other for safe candy.  Yesterday however, all of Noah's candy contained food dyes, so we bought his candy from him.  Recently, we found dye free, natural food coloring which has made decorating these cookies even more fun and everyone in our house can enjoy them.

* If you are looking for a gluten free & vegan version of this recipe, click here.


Sara's Cut Out Sugar Cookies
1 cup butter
1 cup sugar
1 egg (1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)
1 teaspoon vanilla
3 cups Natalie's Gluten Free Flour Mix
2 teaspoons baking powder

Cream butter and sugar, on low beat in egg and vanilla. Mix in flour and baking powder a little at a time. Do not refrigerate. Dough will not roll if cold. Cook 7-8 minutes at 400.




 Icing
 4 cups confectioners' sugar
1/4 cup milk (or your favorite milk substitute rice, coconut...)
 8 teaspoons light corn syrup
 1/2 teaspoon vanilla extract
   * assorted dye free food coloring

Directions
  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more milk or water.
  2. Divide into separate bowls, and add food colorings to each to desired intensity.  


This post is featured on Fireflies and Jellybeans
Thanks Fawnda and Jeannine!

Also shared on Allergy Free Wednesdays & Gluten Free Fridays.
 
 

Tuesday, February 14, 2012

Tuna Noodle Casserole

All this talk about comfort foods the other day has been making me crave more of my favorites.  For the first time in 5 years (since Anna's diagnosis), I made Tuna Noodle Hot Dish.  Pacific foods recently came out with a Cream of Chicken Soup that does not have wheat in the ingredients.  Thank you, Pacific Foods!!  This opens the door for several of our family's pre-allergy favorite recipes. I found some Gluten Free Elbow Macaroni noodles and I was ready to go.  The Hot Dish turned out great! Anna's twin sister, Josie, had 4 helpings!  That made Momma really happy!

Follow this link for a coupon for these condensed soups Pacific Foods Cream of Chicken Condensed Soup

Tuna Noodle Casserole
3 c Gluten Free elbow macaroni, uncooked
1 c skim milk
2 small cans tuna, drained
2 c frozen peas
2 cartons Pacific Organic Cream of Chicken soup

Gluten Free corn flakes (crushed)

1.  Cook noodles per package instructions until al dente.  Drain, and combine with milk, tuna, peas and cream of chicken.  Place in casserole dish, sprayed with cooking spray.  Bake uncovered at 350 degrees for 50 minutes.

Friday, February 10, 2012

911

At 10 months, Anna experienced her first cheerios and teething biscuit.   She devoured the biscuit and found a fun, new messy food.  A few minutes later is was no longer fun.  Her nose suddenly started running, her eyes got puffy and watery, she started coughing persistently.  She was having a severe allergic reaction.  We called 911.  I held her in my arms while staring out the front window, waiting for the ambulance to arrive.  Meanwhile, she started wheezing and was struggling to breathe. The paramedics could not arrive quick enough. My heart was pounding, my husband and I were so scared at what was happening to our sweet little girl. Help finally arrived and she went to the ER.  The Dr there did some allergy testing on her and the next day our Pediatrician called with the results.  Anna tested allergic to wheat, egg, rye, barley, peanuts, tree nuts, oats, strawberries, corn, coconut, dairy and soy.  What could she eat?   We started with puffed rice, and every time we discovered a new food it felt like a little victory.  And so began this journey of re-learning how to cook without certain foods.

Wednesday, February 8, 2012

Brown Rice & Chicken

Comfort foods are great to repeat over and over in the kitchen.  They welcome family and friends.  Growing up some of my favorite comfort foods were Tuna Noodle Hotdish, Mom's Fried Chicken and Chicken & Rice Hotdish.  Being from the midwest, comfort foods often times were hotdishes (AKA casserole, for those of you not from the midwest).  This recipe is not a hotdish and is actually made on the stove, but really reminds me of the ones I grew up with at home and at my friends' homes.  When I made this tonight, I decided to use some leftover frozen rotisserie chicken I had in the freezer.  That was a great move!  It was more tender and in finer pieces, which works well with the rice and peas.  Also, it eliminated any planning ahead with thawing chicken and cut the preparation time drastically.

1/2 t garlic powder
1/8 t pepper
1 skinless boneless chicken breast, halves (~1#)
2 T butter (with a little EVOO)
29 oz GF chicken broth
2 c frozen peas
1 T fresh thyme leaves, crushed or 1 t dried
3 c uncooked quick cooking brown rice
4 T parmesan cheese, grated


1.  Combine garlic powder and pepper, sprinkle on chicken.
2.  In skillet over medium high heat, melt butter/oil, cook chicken 10 minutes or til browned.  Remove, set aside.
3.  In same skillet, combine peas, broth and thyme.  Heat to boiling  Stir in rice.  Return chicken to skillet.  Reduce heat to low.  Cover and cook 10 minutes or til rice is tender and liquid absorbed, stir occassionally.  Remove chicken to platter and stir cheese into rice before serving.  

8 servings.

Here's what I did to revise the recipe using frozen rotisserie chicken:
I sprinkled a little garlic powder and pepper on the frozen chicken and then started at step 3.  Slick...huh?!  

Tuesday, February 7, 2012

Lanie's Pizza Sauce

This is my homemade pizza sauce recipe that goes well on the Gluten Free Pizza Crust.  Now, what toppings will you put on your pizza?

6 T tomato paste
2 cans (3 c) tomato sauce
1/8 t crushed red pepper flakes
1 t dried oregano
1 t dried basil
1 t dried thyme

Cook over low heat for 15 minutes.

Saturday, February 4, 2012

Gluten Free Pizza Crust

Trying to find a frozen pizza that is both gluten free and egg free is a challenge.  Amy's Rice Crust pizza was the only one that I could find that worked for Anna.  The downfall is that they cost about $9 per pizza and she only ate a couple of pieces.  So when my Mom forwarded the link to this recipe, I decided quickly that this was something worth trying.  And the result...our whole family loves it!   I hope you do too.

Growing up my Mom made homemade pizza for our family every week while we watched The Muppet Show.  Now I can carry on the tradition of homemade pizza.  No more weekly Kermit The Frog and Miss Piggy but we still enjoy our pizza during our family movie or game nights.

Tip:  For our family of 5, we double the recipe to make 2 pizzas.  These crusts can even be made ahead of time, bake the crust, top it then wrap it in plastic wrap and freeze. 

My Mom found this recipe by Taste of Home.  I don't change anything in their recipe so to see it, please go to their site to check out this yummy recipe!

Taste Of Home gluten-free pizza crust recipe