Gluten Free Bread Making in the Bread Maker

I have now made about 17 loaves of bread with this beauty and it has become so easy that I can whip up the ingredients in about 5 minutes. By putting it on the dark setting for the crust it is always crispy on the outside and moist on the inside. I can't say enough good things about it. Even my gluten loving family members beg for some. 

This is the Cuisinart Bread Maker I received recently for a gift. I must say it is rocking my world right now. It takes just a few minutes and a few buttons to press and the amazing aroma of bread starts wafting through the house.  I have made GF bread by hand and from scratch over the years with good success. It's just the sheer time consumption that goes with it which has turned me off and made it a rare happening.  This Bread Maker is basically $116 and comes with a very specific gluten-free baking setting. I chose it because I read reviews on it that said people have had great success making gluten free bread in it.  As I mentioned I bought Annalise G. Robert's Gluten Free Bread Maker cookbook and have started tweaking it to come up with my own fun breads. So far this is my favorite recipe:

1 cup brown rice flour
2 tsp xanthan gum
1 packet or 2 and 1/4 tsp yeast
1/2 cup millet flour
1 cup tapioca starch(or 1/2 cup tapioca and 1/2 cup corn starch)
1/2 cup potato starch
1 tsp salt
3 TBS sugar

Mix the above ingredients together.

Separately mix together the following:
1 and 1/2 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. As it is stirring take a spatula at some point and push the extra flour around the edges into the mixture.

My favorite add in:
1/2 cup brown sugar
2 tsp cinnamon

Mix these together and reserve 2 TBS of the mixture. When the "add mix in" beeping starts stir in the sugar and cinnamon. (about 6 stirs). Sprinkle the remaining 2 TBS on top.  My next goal is to try this with brown sugar instead of the regular sugar. Yum!

{Gluten and Dairy Free} Shepherd's Pie

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Bake Time 18-20 minutes

Makes 8 servings

1 pound hamburger

2 large carrots, grated

1/3 cup tomato puree

1/2 large onion grated

1 and 1/2 TBS worcestershire sauce

4 garlic cloves minced

1/8 cup pomegranate juice (or vegan red wine)

1/4 cup chicken broth

3/4 tsp salt

1/8 tsp pepper

1 tsp crumbled dried rosemary or 1 Tablespoon fresh

1 and 1/2 tsp dried thyme or 1 Tablespoon fresh

for the Mashed Potatoes:

1 and 1/2 pounds potatoes

water

1/8 cup extra virgin olive oil

1 and 1/8 cup unsweetened rice milk

1 tsp salt

1/4 tsp black pepper

optional: 1/8 cup Go Veggie! (non-dairy parmesan "cheese")

Preheat the oven to 400F.Brown the ground beef in a frying pan. Add the grated carrots, onion,  and minced garlic, sautee for a couple of minutes.  Add the rosemary, thyme, and tomato paste. Stir in the worcestershire, pomegranate juice, and chicken broth. Cook while stirring occasionally for a couple of minutes. 

Bring water to a boil. Meanwhile peel the potatoes and cut into chunks. Add to the water with salt. Turn the heat to medium low, cover and boil for 15 minutes. When they break apart when you poke them with a fork they are done.  Drain the water. Add the olive oil, salt, pepper, and unsweetened rice milk (and Go Veggie if desired). Whip with a beater until creamy. 

Put the shepherd's pie filling in the bottom of a round pie pan. Spread the potatoes evenly over the top. Sprinkle more non-dairy Parmesan cheese on top, as well as chopped parsley or thyme for garnish. Bake in the oven for 18-20 minutes until golden brown. I am posting this at Allergy-free Wednesdays.

What's For Dinner Tonight? EASY {Gluten Free and Dairy Free} Chicken Sausage Pasta

This recipe is one of my family's favorites!The room gets strangely quiet when a meal like this hits the table.  I love that there is spinach and red pepper in there.  If you are Paleo this would go perfectly with Zucchini noodles!  The cheese on top is Daiya non-dairy cheese.

Ingredients:
1-6oz can tomato paste (and 1 can of water)
1-14.5 oz can of diced and stewed tomatoes
1 cup spinach
1 red or orange pepper
1 and 1/2 tsp garlic powder or 2 garlic cloves, minced
1 TBS dry italian seasoning
1 tsp olive oil
2 TBS pomegranate juice or 1 TBS basalmic vinegar
Salt and Pepper to taste
1 package Isernio's chicken sausage browned

Directions:
While browning the sausage put the first 4 ingredients in a food processor and blend until smooth.  Add the rest of the ingredients and cook in a saucepan until warmed through. Cook 1 package of gluten free pasta ( I like Tinkyada). Combine and enjoy! I am posting this at Allergy-free Wednesdays.

What's for Dinner Tonight?{Gluten and Dairy Free} Roast and Veggies!

Rub for Roast
1 tsp dried rosemary crumbled
1 tsp dry mustard or 1 TBS dijon mustard
1/2 tsp salt
1 TBS oil

Veggies
1/2 red onion sliced in chunks
1 bundle Asparagus
3 carrots peeled and cut in long slices
Gluten-free Tamari or Coconut Aminos
McCormick's seasoning
olive oil
salt

Heat oil in a pan. A high heat oil like grapeseed oil works well. When it is smoking add the roast. Sprinkle the roast with McCormick's seasoning, sear on all sides until it is a nice gorgeous brown all over.  Rub with the above rub and cook in the oven at 325F for 20 minutes per pound. So if it's a 2 pounder it should be in there for 40 minutes, etc.  In the middle of the roasting process take some GF Worcheshire sauce and drizzle it all over the top of the roast.

Take the juices from the roast and make a gravy just like you normally would with gluten-flour. Instead I use 2 TBS brown rice flour and 2 TBS tapioca (or corn) starch. Mix in a mug with a little water until it is a thick liquid. Pour into the roast juices in a saucepan over low heat. Keep stirring as it thickens. I like to add some salt, and McCormick's seasoning to that as well.

Meanwhile, prep the veggies for the oven. Hold the asparagus on both ends and bend it slightly. It should naturally break off leaving the hardest part on it's own. Discard those hard bits! Peel and cut carrots. Cut the onion. Combine all ingredients on a pan. Drizzle with Gluten-freeTamari (or Coconut Aminos!), olive oil, McCormick's seasoning and salt. Roll them around until they are covered all over. Bake at 400F for 16-18 minutes.

I like to serve this with mashed potatoes.  I use rice milk (or chicken broth) and olive oil instead of dairy products. Don't forget the salt and pepper! I am posting this at Allergy-free Wednesdays.

What's For Dinner Tonight? {Gluten and Dairy Free} Family Favorite Crockpot Chili

Here is my comfort food. I know this isn't the most "healthy" recipe at a glance. But I add 1 red pepper to give it vitamin c. Also, the tomatoes have lycopene. Then if you add a nice fresh salad on the side, this meal is not too bad. It's perfect for a cold day. And the recipe is SO easy.
 Prep time 20 minutes. Cook time Low 6-8 hours, High 3-4 hours.

2 pounds ground beef
1 large onion chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 TBS chili powder
1 and 1/2 tsp ground cumin
1/2 teaspoon salt
1/2 tsp pepper
1/4 tsp coriander
1 tsp smoked paprika
1 cup chopped spinach
1/2 tsp oregano
3/4 red pepper chopped fine
1 can 15 or 16 oz kidney, pinto or black beans

Everything is in the crockpot and ready to go!

1. Cook beef in skillet over med heat, stirring occasionally until brown; drain.
2. Mix beef and remaining ingredients except beans in 3.5 to 6 quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.

4. Stir in beans. Cover and cook on high heat setting 15-20 minutes or until slightly thickened. Sometimes I add one can of Stagg's Chili (classic) when I add the beans. It adds to the volume, and the flavor.

Serve topped with Daiya cheese, guacamole, and scallions or dairy free sour cream recipe here. I also like to add some Vegenaise. It tastes like sour cream!  I may top with Fritos or Food for Life brown rice tortillas cut into pieces. I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Chocolate Raspberry Crumb Bars

I used to love these bars before I changed my diet. They were unbelievable. I was craving them awhile ago and decided to change this recipe to make it allergy-friendly. It was a sweet success. They were one of the yummiest desserts I've had in as long as I can remember. It is by no means sugar free, but worth the splurge if you can tolerate it. I gave one of these to my sister-in-law whom can eat anything and she was amazed that these are gluten and dairy free. This would be great for company, or to bring to a party or potluck. I am posting this at Allergy-free Wednesdays.

Ingredients

• 1 cup palm shortening or Earth's Balance
• 1 and 1/2 cup brown rice flour
• 1 and 1/4 cup tapioca or potato starch
• 2 tsp xanthan gum
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 cups (12-ounce package)Enjoy Life Chocolate Chips
• 1 can (13.5 ounces)Coconut Milk
• 1/3 cup seedless raspberry jam

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

Beat oil flours,xanthan gum,  sugar and salt until crumbly. If it's not crumbly add a little more brown rice flour until it is. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and coconut milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

SPRINKLE crumb mixture over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

My Favorite{Gluten, Dairy, and Egg Free} Vegan Pumpkin Pie

I could eat this pie all day! I love this time of year! 

Prep Time: 25 minutes

Bake Time: 1 hour for a large pie 

or 35-37 minutes for a 4inch pie

Makes 7 small pies or 1 large one

Ingredients:

For the filling:

1-14 or 15-oz can organic pumpkin

1 and 1/2 cups full fat coconut milk 

2 teaspoons GF vanilla

2 tablespoons grape seed oil

1 tablespoon Ener-G Egg Replacer

3/4 cup light brown sugar

1/2 cup brown rice flour

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon guar gum

1/2 teaspoon sea salt

1 teaspoon cinnamon 

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

For the crust:

1 ¾ cups brown rice flour, plus more for dusting

⅔ cup plus 

¼ cup potato starch (not flour!)

⅓ cup tapioca starch

 1 teaspoon guar gum

¼ teaspoon salt

1 ⅓ cups chilled palm shortening or Earth Balance spread

⅔ cup ice water

Grape seed oil, for brushing

1 ½ tablespoons sugar

Instructions for the crust:

Preheat oven to 400F. In a food processor, pulse together the rice flour, potato starch, tapioca starch, guar gum and salt. Add the shortening and pulse off and on until coarse crumbs form, about 10 seconds. Add the ice water and pulse until the dough comes together and the water is thoroughly mixed in, about 30 seconds.Divide the dough into 2 pieces for a large pie or 10 pieces for mini pies. Wrap each piece in plastic wrap and flatten into a disk. Freeze for 15 minutes or refrigerate for 2 hours, until firm. Preheat the oven to 400° F. Grease a pie pan or mini pie pans. Sprinkle brown rice flour onto a sheet of parchment paper. For a whole pie, roll out half of the dough on the parchment paper into a flat thin circle (less than ¼-inch-thick).  After it is fully rolled out, flip it over onto the greased pie pan. Take a fork and prick the bottom of the crust. Warning: it will fall apart more easily than regular crust. Break off the excess dough that is hanging over the sides and use a fork to flute the edges. Put small pies on a baking sheet before baking. Poke shell with a fork and bake the empty shell for 15 minutes at 400F. 

You can save the excess dough for another pie in the freezer or cut it into shapes, sprinkle it with cinnamon and sugar and bake in the oven until firm. 

For the filling:

Put ingredients in the blender. Cover and blend until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Reduce the oven temperature to 350F. Pour into the prepared pie pan(s) and smooth the surface. Bake in the center of a preheated oven for about an hour for a large pie or about 35-37 minutes for a 4inch pie,  until done. The pie should be firm- but gives a tiny bit when lightly touched. The center should not be wet. When you shake them they shouldn't jiggle very much. 

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. I am posting this at Waste Not Want Not Wednesdays.

EASY {Gluten and Dairy Free} Ham and Broccoli "Cheesy" Potatoes

This is one of my favorite casseroles. In fact, I'm not a big casserole fan, so the fact that I like to make this fairly regularly says something. It feels like a real treat every time I make it. Imagine au gratin potatoes that you have a great excuse to eat a large meal sized portion of. The ham and broccoli go so well with cheddar, so even though it sounds weird, somehow it just works. My family ravishes this dish! It's gluten, soy and dairy free. The best part? It takes about 2 minutes to assemble it. Then you can relax or do something fun while you wait for it to bake. EASIEST. GLUTEN FREE. DINNER. EVER! I am posting this at Allergy Free Wednesdays.

INGREDIENTS:

•  2 lbs. frozen shredded hashbrowns
• 2 cups Daiya shredded non-dairy cheddar cheese 
• 2 cups rice milk (or milk substitute)
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 TBS  salt
• Sprinkle of pepper
• 1/2 TBS garlic powder
• 1/2 TBS dried chopped onions
• 2 heads of broccoli chopped
• 1 pkg of farmland cubed ham (or gluten free cubed ham of your choice)

Preheat oven to 350F. In a large 9 x11 pan mix together all of the above ingredients. Bake in the oven uncovered for 50-60 minutes. In my oven it takes about 60 minutes. When I take it out I mix it up to help the non-dairy "cheese" to melt and mix throughout. 

{Gluten and Dairy Free} Stew in the Crockpot

Prep Time: 15 minutes
Slow cooker time: 8 hours on low

INGREDIENTS:
2/3 of a quart of Pacific Vegetable Broth

1 and 1/2 cups of mushrooms cubed

4 TBS Gluten-free flour (or arrowroot). I used brown rice flour

4 carrots cut into 1/4 inch rounds

1 small onion diced

2 tsp dry rosemary crumbled

1 TBS dried thyme

1 TBS ketchup

2 TBS dijon mustard

2 TBS gluten free Worcestershire sauce

2 TBS Pomegranate juice or 1 TBS balsamic vinegar

1 and 1/2 tsp salt

salt and pepper to taste

1 large steak cubed

McCormick's seasoning (if you can have soy)

optional:
Mashed Potatoes
peas

DIRECTIONS:
First, cube the steak. Put it in the crockpot with the prepared onions and carrots.  Sprinkle the herbs, salt, and pepper over the meat and veggies. Mix the broth in a separate bowl with the ketchup, dijon, gluten free flour and worcestershire sauce. Pour over the meat and veggies. Turn on low for 8 hours.   I served ours over mashed potatoes (I use olive oil, and unsweetened rice milk in my vegan potatoes). Top with frozen peas to cool it down.  Note: If you'd rather, you could cut up several potatoes and add it to the stew. I love it with the mashed. It almost has a gravy feel to it. I am posting this at Allergy Free Wednesdays.

{Gluten and Dairy Free} Ham and Rice Soup

Do you love your crockpot, but hate rushing in the morning to put the meal together? Sometimes, I do! How about putting the ingredients in a bowl the night before. Refrigerate it over night. In the morning transfer it to your crockpot and turn it on. Another idea is to freeze the ingredients in a large ziploc bag. If you lie it flat you can fit a lot of meals on top of each other in the freezer.  You can either thaw it and put it in the morning or you can put it in frozen and turn it on high while you get ready in the morning. Before you leave, turn it to low and you should be set! Even better make two of them in the evening. Freeze on and throw the other in the crockpot the next morning.

Here is the recipe I like to do it with. I made it last night and am throwing it in the crockpot on a marathon day like today.

I know this dish may sound funny, but as soon as I made it, it became a family favorite at our house. My kids cheer when I say it is in the crock pot. I love it because there are a lot of veggies in there, too. You can sub beans instead of rice (white beans).  The rice gets a bit mushy so if that bothers you, you can add the rice at the last minute. Sometimes I put a 1/2 cup rice in a bowl and then pour soup over it.

1 cup rice, uncooked
1 container of Hillshire farms smoked ham, coarsely chopped or 1 pkg farmland ham cubes
1 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
7 oz canned tomatoes with juice (I use safeway brand)
6 oz V-8 juice
2 TBS pure pomegranate juice (or you could use lemon juice)
1/2 TBS chili powder
2 bay leaves
1/2 tsp black pepper
4 cups chicken broth
water
1/2 tsp salt
2 TBS dried thyme

Other good additives: a handful of chopped spinach, kale or sweet peppers.

Directions:

Put all ingredients in a crock pot. Add water until it is about an inch from the top of a medium size crock pot. Turn on low for 8 hours. Add salt and pepper to taste. We put frozen peas on top to cool it down, and eat it with toasted Food For Life English muffins that are dripping with Earth's Balance spread, or grapeseed oil.

What's for Dinner Tonight?{Gluten and Dairy Free} Enchiladas

I love these enchiladas. The sauce takes just a little time, but makes a double batch so you can freeze half of it for another night. You will thank yourself when you discover it's all ready to go! I am posting this on Allergy-free Wednesdays here. They have great recipes shared! I hope you get to take a look! For vegan options you can put black beans, rice, corn, and/or green chilis inside instead.

Enchilada Sauce

1 TBS olive oil
1 TBS garlic powder (or 2 cloves garlic crushed)
1 TBS onion powder (or 1/2 onion chopped)
1 TBS cumin
2 TBS mild chili powder
4 TBS gluten free flour (I use a gluten free mix here, or garbanzo)
4 cups chicken broth
1 (8 oz) can tomato sauce (I use a small can of tomato paste plus 1 can water)
salt to taste

1. Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2. Slowly add the chicken broth and tomato sauce and cook and stir until thickened. (15 or so minutes). Add salt to taste.
This makes a double batch of sauce. Label and freeze half of it.

Other ingredients:
Shredded cooked chicken
diced avocado
chopped green onion
chopped red pepper
chopped tomatoes
cilantro
daiya cheese
brown rice tortillas
dairy free sour cream (Tofutti, Vegenaise, or  So Delicious Coconut yogurt).
salsa
(green salsa is dynamite on this!)
black olives

Directions:
Pour some of the sauce in the bottom of the 9 x 11 pan to make a thin layer. I take Trader Joe's or Food for Life tortillas, and freeze them in the freezer. Take tortillas out one by one and dip them in the hot enchilada sauce for 5 seconds (holding on to the top outside of the sauce with your fingers). Take them out and lay them in the pan.Put 1/2 cup of cooked shredded chicken down the middle. Roll them up with the seams down. Repeat until you have a pan full of enchiladas. Sprinkle with daiya cheese and chopped olives (if desired). Baked at 450F until warmed through. (15 minutes or so) and "cheese" is melted. While it is cooking I shred the lettuce, chop tomatoes, chop green onions, chop cilantro, cut avocado into chunks, and make guacamole (combining smashed avocados with some salsa in a ratio of 2/3 avacado to 1/3 salsa). We also like to put diced red peppers on top. Serve the enchilada with piled toppings on top. I like to use vegenaise instead of sour cream on top.

Since half of this is frozen, it means  you have an easy dinner just waiting to happen. I put the frozen tortillas in the freezer and heat them from frozen so they are ready to go. I make my own chicken broth in the crockpot (go here) and then freeze the chicken in two portions. I thaw one of the portions and the sauce. . . . walla! Dinner in no time!

{Dairy and Gluten Free} Chicken Alfredo Food Fighters Copycat

I have been captivated by a show called "Food Fighters". If you haven't heard of it, it might be worth a google. It is a fun show where home cooks challenge experienced world renowned chefs to various cooking battles. The judge panel has no idea who cooks what and decides which dish they like best. The home cook contestants can earn more and more money, the more battles they win.  A gal on the show made one of her favorite dishes which involved a creamy alfredo with roasted jalapenos, sun dried tomatoes and an arugula pesto.  I was drooling while I watched. Needless to say she won the challenge and I decided to try my hand at making it allergy friendly. I did it tonight with some sweet success. I love her combination of flavors.  So fun!  Just to warn you, the arugula does have a peppery flavor so go light on adding pepper to your sauce or chicken. Also, if you don't like peppery flavor go light on the pesto. Note: Even though there is jalapeno in this it is not spicy. Make sure you don't include any seeds, as that is the spiciest part of any pepper.


6 chicken tenders

Vegan alfredo sauce (see directions below):
2TBS brown rice flour
2 TBS tapioca starch
2 TBS extra virgin olive oil
1 cup of daiya mozzarella cheese
unsweetened rice milk
3 cloves of crushed garlic
Roasted Jalapeno chopped
3/4 cup sun dried tomatoes chopped


pesto:
2 cups baby arugula
drizzle of olive oil
2 cloves crushed garlic
salt to taste

Sprinkle chicken tenders with salt and pepper. Cook in the oven at 375 for 15-20 minutes until cooked through. Put the jalapeno on the grill and turn until cooked. (alternative methods are to cook it on a grill pan, or put it in the oven on some tin foil on broil, turning it until browned). After it is cooked, put it into a bowl and cover tightly with foil immediately. Let sit. This will finish cooking the jalapeno and make it tender.   

To make the cream sauce: Take 1 cup of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 4 TBS of the GF flour mixture and crushed garlic . Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more rice milk. Add rice milk until it is thickened to a nice cream sauce. Remove the stem and seeds of the jalapeno and chop the remains. Add this and the chopped sun dried tomoato to the alfredo sauce. Let it simmer on low, stirring periodically. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here.  Put the pesto ingredients in a small blender and blend. Use just enough olive oil for it to be a creamy pesto sauce. To achieve this add a little more olive oil and if it's not enough add a splash more. Set aside the pesto. Chop the chicken into bite size pieces. When the pasta is finished toss with the alfredo sauce and chopped chicken. Salt to taste. Take a tablespoon of the pesto and smear it on the bottom of each plate in a nice design. Top with a serving of the pasta.  Garnish with a leaf or two of baby arugala. Serve! I am posting this at Allergy-free Wednesdays. 

What's for Dinner Tonight? EASY {Gluten and Dairy Free} Pulled Pork Sandwiches in the Crockpot

We are having pulled pork for dinner tonight with Southwest Slaw.  My kids love this stuff.   Here is the previous post on it!

If you haven't noticed by now, I think I may have a thing for my crockpot. I just love throwing stuff in, walking away and coming back to a hot meal. I'm not a huge fan of pork, but I love this! Pulled Pork Sandwiches. This goes really well with my Southwest Slaw . I am posting this at Allergy-free Wednesdays. 

1 pound boneless pork
Salt and pepper (I used a sprinkle of McCormick's Steak Seasoning, but don't use too much or it gets spicy after cooking for so long!)
2 cups chopped Spinach
2 cups Barbecue Sauce (I use Sweet Baby Ray's)
6oz Hard Cider, Root Beer or Apple juice

Put the pork in the crockpot. Sprinkle with Salt. Add the Spinach. Put the BBQ sauce on top. Pour the Hard Cider, Root Beer or Apple Juice on top of that. Turn on low for 8 hours. Serve in between slices of your favorite GF bread!

What's for Dinner Tonight?{Gluten and Dairy Free} Wholesome Chicken Tortilla Soup in the Crockpot

before toppings

Ingredients
3 tsp Taco Seasoning (a link to make your own!)
salt to taste (I used 1 and 1/2 tsp salt)
1 cup chopped spinach
4 roma tomatoes chopped
1 carrot grated
1 zucchini grated
1 cup cooked rice
2 cloves garlic
1 cup chopped cooked chicken
juice of 1 lime
1 red pepper chopped
1/4 tsp coriander
1 tsp onion powder
1 qt of Pacific Chicken Broth

tortilla chips crumbled on top

optional:
1 can black beans
chopped cilantro garnish
Daiya Havarti Jalepeno and Garlic "cheese" shredded
Vegenaise (tastes like sour cream!)

Directions:

Put the above ingredients in the crockpot on low for 8 hours. Top with Daiya, vegenaise, cilantro, or avocado. Don't forget the Tortilla chips! I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Southwest Slaw

Slaw:
16 oz. package of slaw (with cabbage and carrots shredded)

Dressing: 

* 2 TBS pomegranate juice (or lime)
* 3 tbsp Rice Vinegar
* 5 tbsp light vegan mayonnaise (I use Vegenaise)
* 1/2 tsp ground cumin
* 1 tsp garlic powder
* 1/4 tsp chipotle powder
* 1/2 tsp chili powder
salt and pepper to taste


optional
1/2 cup green onions, chopped
1/2 cup cilantro, chopped


I am posting this at Allergy Free Wednesdays.

What's for Breakfast? {Gluten and Dairy Free} Strawberry Crepes with Whipping Cream

Are you off of eggs? Try these with chia eggs! For 2 eggs you can use: 2 TBS of chia and 6 TBS of water, mixed well until it is a gel consistency.

no whipping cream this time!

Serves 6-8
Prep time:
20 minutes
Cook Time: 20 minutes

1/2 cup brown rice flour
1/2 cup potato starch
1 tsp xanthan gum
2 TBS granulated sugar
1/4 tsp salt
1 cup unsweetened rice milk
2 large eggs
4 TBS grapeseed oil (additional oil for pan)
1 tsp GF vanilla extract

Toppings:
Sliced Strawberries
Whipped Cream

Preheat a 7inch skillet pan over medium heat.  Combine the ingredients in the blender and mix completely. Brush the skillet with oil. Put the batter in the pan and tilt the skillet so the bottom is covered completely. (make sure it's not too thick). Cook about 1 minute until the bottom is golden brown. Use a spatula to loosen the edges of the crepe and flip. Cook the other side about 30 seconds until it's golden in spotches. Put it on a plate and cover with foil.  Repeat with the remaining batter being sure to put oil on the pan before each set of batter.

Slice the strawberries.

For Coconut Whipping Cream:
Make the whipped cream. Refrigerate a can of coconut milk over night. Open the can, skim off the fat, and whip with 1 TBS of confectioners sugar.
I am posting this at Poor and Gluten Free.

{Gluten and Dairy Free} Grilled Chicken Pesto Pasta Salad

1 ½ pounds boneless, skinless chicken breasts (optional)
Salt and pepper, to taste
½ cup plus 3 tablespoons extra virgin olive oil, divided
12 ounces gluten-free pasta
2 ½ cups fresh basil leaves
2 cloves garlic
¾ teaspoon salt (the salt makes up for the lack of Parmesan cheese)
1 red bell pepper, cut in half and seeded
1 zucchini, cut in half
6 mushrooms
1 small red onion, thickly sliced
Daiya mozzarella cheese shreds (optional)

Preheat the oven to 400° F. If using, season the chicken with salt and pepper and drizzle with 3 tablespoons olive oil. Cook the chicken in the oven or on the grill until cooked through to an internal temperature of 165° F, 15 to 20 minutes. Meanwhile, cook the pasta in a large pot of boiling water. Meanwhile, cook the pasta in a large pot of boiling water. Set the timer for a few minutes less than the package directions say and check the pasta. If it is still too firm, check it again in 30 seconds. Keep checking every 30 seconds until it is just right. Drain. Reserve 1 to 2 tablespoons of the starchy water from the boiled pasta when you drain it. This will help the pesto stick. While the pasta is boiling, blend the basil, garlic and ¾ teaspoon salt in the blender. Drizzle the ½ cup olive oil in as it blends. Grill the vegetables on a grill onion a grill pan until charred and cooked, but with some firmness left. You may also place them on foil on the top rack of an oven and broil. Add 2 to 3 tablespoons of the pesto to the noodles, depending on how strong you like it. I try some of the noodles to make sure it's the right amount. Add more as needed. It's easy to overdo it (see note). Add pasta water, if needed. Cut the veggies and chicken (if using) in roughly 1-inch cubes and toss with the pasta. Taste and season with salt and pepper, as needed. Sprinkle with mozzarella “cheese”. Note: You can freeze the rest of the pesto in ice cube trays for later. Transfer the frozen cubes of pesto to a freezer bag. It makes an easy dinner later and tastes great in scrambled eggs! You should have plenty left over. 

{Gluten and Dairy Free} Vegan Raspberry Filled Chocolate Cupcakes with Raspberry Frosting

Prep Time 20 minutes

Bake Time: 13 minutes for mini cupcakes, about 37 minutes for large cupcakes, 23 for regular cupcakes

Makes 31 mini cupcakes, 9 regular cupcakes

1 cup rice milk

1 tsp pomegranate juice

1/2 cup brown rice flour

1/4 cup potato starch (not flour!)

1/4 cup tapioca starch

1/2 cup unsweetened cocoa powder

1 tsp xanthan gum

3/4 tsp baking soda

1/2 tsp double-acting gf baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/3 cup grapeseed or canola oil

1 and 1/2 tsp gluten free vanilla

1/2  recipe of "cream cheese" frosting (below)

raspberry jam or pureed raspberries

mint or raspberry for garnish

Preheat the oven to 350F and line the mini muffin pan with mini liners.  Put the mini muffin tins on a large baking sheet to stabilize them in the oven. Combine the rice milk and pomegranate juice and set aside.  Mix the flours, starches, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Mix out any cocoa lumps.  Beat the sugar, oil, vanilla, rice milk and pomegranate. Slowly add the dry mixture in 3 batches. Put some in, mix it, put more in, and mix it and then do it one last time. Fill the muffin tins half full. Add one tsp of raspberry jam or raspberry puree. Put a tsp more chocolate cake batter on top of each dollop of jam. Bake at 350F for 13 minutes or until a toothpick comes out clean when poked into a cupcake.  Let cupcakes cool. Chill frosting for at least 30 minutes before frosting cupcakes. Garnish with mint and raspberries if desired.  I am posting this at Allergy-free Wednesdays.  I tried it with this frosting and may like it even more!

 Raspberry Frosting

1 cup Earth’s Balance or Palm Shortening (or butter)

3 and ½ cups confectioners sugar divided

¼ cup thawed frozen raspberries or fresh raspberries crushed with juice

1 TBS water or rice milk

1 tsp vanilla

Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, raspberries, rice milk (or water)  and vanilla. Beat it until mixed.  Refrigerate for 20 minutes.

Dairy Free/ Egg Free VEGAN Ranch Dressing

I can't say how much I have missed ranch over the last few years. When I experimentally mixed up these ingredients for the first time, I almost fell over. It was that good. It's fantastic on veggies and if you eat Ruffles, this is a dangerous pairing with those ridged chips! I am posting this at Allergy Free Wednesdays.

 3/4 cup Vegan Mayo(I use soy free Veganaise)
1 tsp dried parsley
1tsp dried dill
1 tsp dried chives or 1 TBS chopped fresh
1/2 tsp onion powder
salt and pepper
1 clove garlic crushed or 1/2 tsp garlic powder


I was pleasantly surprised at how this tasted just like ranch.

What's For Breakfast? Our Favorite {Gluten, Egg and Dairy Free} Pancakes/ Waffles

My kids go crazy over these pancakes! You can put this in the waffle maker and make waffles as well! We love it both ways!

Prep Time: 10 minutes
Cook Time: 10-20 minutes (10 on a griddle)

1 cup brown rice flour (or other gf flour)
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder (gluten free)
1/4 cup grapeseed oil or canola oil
1 banana mashed (or 1/2 cup apple sauce)
1/2 cup pure maple syrup
1 cup rice milk (or milk alternative)
1 Tablespoon Vanilla
1 and 1/2 tsps cinnamon
1/8 teaspoon salt

This makes enough for a family of 5 with a few left over.  Mix everything together.  You don't even need eggs or egg replacer because the maple syrup acts as a binder. These beauties brown nicely. Cook on a griddle as you would normal pancakes (wait for the bubbles before flipping!). And Walla!

I put raspberries in this one and pureed mango for the sauce.