Gluten Free Sour Dough Bread & Cornbread Stuffing!

Delicious gluten free stuffing!  Let’s get to it.

You will need a couple day’s prep to make the stuffing as the gluten free sour dough takes 2 days to ferment the starter.  Or you may just use any gluten free bread, cubed and let set out overnight to dry out.

 

How to Make the GF Sour Dough Bread

*Need 1 recipe of my gluten free Bread Flour Blend – recipe follows*

 

Gluten Free Sour Dough Bread

***This recipe requires at least 2 days leeway for the sour dough starter to be ready***

GF Sour Dough Starter:
2 ¼ tsp dry active yeast (1 pkt)

1 cup warm potato water (I boil 2 potatoes to yield enough starch) 110 – 115 degrees

1 tsp sugar

1 ½ cups white rice flour

In a ceramic or glass storage container (I use a large sour cream tub), add the yeast and sugar to the warm potato water, stirring to dissolve. Let rest 2 mins till yeast grows and foams. Then add in the flour, stir to mix and let rest – room temperature for a minimum of  2 days (3 is best).  Then let set overnight undisturbed, check on it in the morning.  Stir well before using.  Should have the consistency of pancake batter.  (mine sometimes looks thicker than this)/ Replenish starter with a ½ cup or 1 cup of warm water and ¾ cup or 1 ½ cup rice flour as needed.  Let ferment for at least 2 days before each use.   Keep in refrigerator when not using right away. Or if using routinely, best to keep on the counter.  If refrigerated, let sit on counter overnight or at least 10 hours prior to use.  Works best if kept at room temperature. Can be frozen for long term storage.

 

 GF Bread Flour Blend – use for sour dough bread

1 cup brown rice flour + 4 TBS

1 cup tapioca flour

1 cup corn starch

3 tsp potato starch

 

Flax Egg Replacer:

1 egg:  use 1 TBS flax meal + 2 TBS water (let rest 20 mins till gels) for a 1 loaf size

2 eggs: use 1 TBS +1 ½ tsp flax meal + 2 TBS + 1 ½ tsp water (let rest) = 1 whole egg + 2 egg whites

 

GF Sour Dough Bread –    Bake @ 400 degrees for 45 – 55 mins or till golden and tooth pick comes out clean.  Yields 1- 9”x5” loaf – Oil and Flour (rice) bread loaf pan.

2 cups gluten free bread flour blend

1 ½ tsp xanthum gum

½ tsp salt

1 egg recipe for flax egg replacer – see above recipe

1 tsp Knox unflavored gelatin

3 TBS sugar

1 ¾ tsp yeast

½ tsp vinegar

½ cup GF Sour Dough Starter

3 TBS vegetable oil

1 cup warm water – 110 degrees

In separate bowl, add gf bread flour blend, xanthum gum, and gelatin.  In stand mixer, add very warm water, mixing in salt and sugar. Stir to just mix, then add the yeast.  Stir well, then let yeast grow about 5 mins till nice an foamy. Then add in flax egg mix, oil, vinegar and dough starter.  Mix on low to blend, slowly adding in flour/gelatin mix. Mix the dough for 4 mins. on high speed.  Pour mixture into prepared bread loaf pan and spread evenly.  Wrap with plastic wrap and let rise in warm area till dough has doubled (should be at top of pan lip) may take up to an hour.

 

 

Gluten Free All-Purpose Flour Blend:  use for Cornbread –  does not contain xanthum gum or salt

4 cups white rice flour – less 1/3rd cup

1/3 cup sweet sorghum flour

1 1/3 cup potato starch

2/3 cup tapioca starch


Blend together and keep in air tight container, till ready for use.

 

Gluten Free Corn Bread (egg free) Bake @ 350 for 18 -21 mins 8” square pan, sprayed w/ nonstick PAM.  **Can be made the day before:  cut into cubes, and let dry out overnight on a cookie sheet, along with the sour dough gf bread cubes. 

Ingredients;

1 stick butter, melted

¼ cup sugar – can add up to 2/3 cup for a sweeter version

1 ½ cup buttermilk

1/3 cup aquafaba (garbonzo bean canned juice) – can replace with 2 eggs if desired.

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ tsp xanthum gum

¾ cup corn meal

1 cup gluten free All-Purpose flour blend – recipe above

Whisk all dry ingredients in medium sized bowl, then stir in buttermilk and melted butter. Pour into pan and bake till toothpick inserted comes out clean.  Let cool in pan 5 mins, then invert and cool completely.

 

Angie’s Awesome – Corn Bread & Sour Dough Stuffing – Bake @ 350 for 35-45 mins 9×13 casserole dish

Ingredients:

1 batch of Corn Bread

6 cups cubed GF sour dough bread (or 8 cups store bought gf bread/ approx. 1 loaf) – add to large bowl

1 medium onion, diced

6 stalks celery, diced

1 stick (1/2 cup) butter, unsalted

¾ tsp salt

¾ tsp pepper

3 tsp chicken bouillon (I use Orrington Farms)

1 1/8 tsp sage, dried

1 tsp thyme, dried

1 qt – organic Chicken Broth (Pacific Brand)

6 TBS cold salted butter, cubed

In skillet, add 1 stick butter, onion and celery. Cook till vegetables are tender.  Add in salt, pepper, sage and thyme.  Next, add both corn bread and sour dough bread stir to mix, then add in broth.  Pour into a buttered casserole dish, then dot top with butter and bake.

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Lemon Tiramisu – A Cheesecake Factory Challenge… Met!

Angie's Lemon Tiramisu - full view

 

Let me just begin with a true confession! I have never eaten a tiramisu yet alone, make one.  So, when my SIL asked me to make my brothers cake this year (they do every year), my first thought was “Lemon Tiramisu”.  I had seen a while ago, photos of lemon cakes and came across Cheesecake Factory’s Lemon Tiramisu.   I bought some Limoncello earlier in the year, and found this the best time to try it out.

Confession #2:  I’ve never tried Limoncello either!!!  So, I LOVE LEMON desserts!  If it’s not tart, I wont eat it.  I’m not talking pucker your lips and squint your eyes type tart – but that nice little snap of tart – followed with the perfect amount of sweet… It’s pure perfection!

Since being Celiac, I have to be very careful of hidden gluten in everything. And grain alcohol is no exception.  Unless it’s made with gluten free grain alcohol, then I can’t drink it.  So, not wanting to risk getting sick from the Limoncello, I opted to make a lemon simple syrup.  It tasted better than the Limoncello, according to my husband and oldest son (23 yrs).  So, that’s what I used. **Note to self…Make Homemade Limoncello!!!

This recipe is a combination of several different ones found on the internet, as well as photo’s to give me a reference.   I think it turned out really well – at least it looked like it did!  Next time, I’ll make it gluten free so I can try some.

Basically this is what I did:  Use a 9″ springform pan for assembly.

Baked an 8″ white cake – adding in zest of 2 lemons to the batter (You can use a boxed cake mix, if preferred- but will only need 1 layer (pan) cut in half) *Freeze other layers for another time.  They will keep frozen up to 3 months.

made 1 batch of Lemon Simple Syrup – recipe follows

made 1 batch of Lemon curd – store bought or homemade

makd 1 batch of Limoncello/Lemon Cream – recipe follows

make 1 batch of crumb coating – recipe follows

Used 2 packages of store bought Lady Fingers (Next time, I’ll make these from scratch)

 

Assembly:  1 cup Simple syrup in small bowl, set aside.

Line bottom of a 9″ springform pan with parchment paper.  Line lady fingers along inside edges (standing position) with sugar side facing outward.  Place one half of the baked cake on bottom (cut side up).  Pour 1/4 cup simple syrup over top of cake, evenly.

Next, add 1/2 cup lemon curd over top of cake.  Place 1/3rd of the Limoncello Cream on top of lemon curd layer. Dip lady fingers individually (quickly) into syrup, then place evenly on top cream layer.  Then add another 1/3rd of the lemon cream and spread evenly to the edges, touching the sides of the lady fingers.  Take the other half of the cake and pour 1/4 cup simple syrup over the cut side surface and flip and place cut side down, on top the lemon cream layer.  Frost top with the last 1/3rd of the lemon cream, spreading evenly to edges, then top with 1/2 cup lemon curd on top, spreading evenly over top.

Sprinkle crumble over top of lemon curd. Chill cake if refrigerator overnight or for at least 24 hours before serving.  To serve;  whip 1 1/2 cup heavy whipping cream with 1 TBS sugar and 1/2 tsp vanilla to still peaks.  Pipe out rosettes and garnish with candied lemon peels.

 

Limoncello Cream:

1 pkt knox unflavored gelatin

¼ cup water

3 drops yellow food coloring

½ cup sugar

1 cup mascarpone or cream cheese softened

¼ cup sour cream

1 tsp vanilla

2 tsp lemon extract

¼ cup Lemon simple syrup

1 cup heavy whipping cream, whipped separately.

In small bowl, add gelatin in water and let bloom, approx. 5 mins.  In mixing bowl, add softened marscapone/cream cheese and beat till smooth, adding in sugar, extracts and food coloring.  Beat till smooth. Add in limoncello/or lemon simple syrup and beat till smooth.  Heat gelatin in microwave 5 seconds or till liquid. Beat all together till fully mixed.  May need to add more food coloring.  Fold in whipped cream.  Cover and chill –  but don’t let set

Crumb Topping:

½ cup sugar

½ cup flour

¼ cup butter

Combine all ingredients in bowl, and using a pastry fork, blend well.  Spread l½ out on parchment lined cookie sheet. Bake @ 350 degrees for 10 mins, or till just lightly browned.  Remove from oven. Let cool. Break up pieces and set aside.  Use as final topping for tiramisu. Sprinkle on top of lemon curd layer.

 

Lemon Simple Syrup

1 cups sugar

1 cups water

Zest from 1/2 lemon

2/3 cup lemon juice, fresh or use REAL Lemon concentrate

Heat syrup, zest and water in a small saucepan till sugar dissolves, add in lemon juice. Bring to a boil, let boil 3 mins.   Let cool completely.  Syrup can be refrigerated up to 1 month. Use on crepes, pancakes, Italian soda’s, lemonade…get creative!

Let it Snow, Let it Snow, Let it Snowmen!!!

December 7,2017

Christmas Past Treats……..oh the fun!

Snowmen Chrispy (Christmas & Crispy) Treats!

Angie's Awesome - Snowball Snowman phto 1

I love creating cute edible treats! And Christmas time is my favorite season to really get creative!

These are my original idea!  I got the inspiration from those Snowmen Tree toppers.   Angie's Awesome - Snowball Snowmen group

Easy Lentil Chili

Updated Recipe!

Welcome to My Kitchen!

lentil chili 1

You’re gonna love this Lentil Chili!!!  Super tasty and a snap to make.  Serve this along side cornbread and your meal is complete.  Enjoy!

Cook Lentils first – approx 30 – 45 mins or till tender. – DO NOT DRAIN!

2 cups dried lentils, washed and picked over.

In a  7 qt stockpot filled with enough water to cover lentils a good 3 inches above.  Cook on high till lentils are soft and tender, and most of liquid has evaporated, but not dry. *May need to add more water during cooking.

Ingredients:

1 large onion, diced

1 green pepper, diced

2 TBS olive oil

1 tsp minced garlic – about 2 cloves minced

2 Roma tomato, seeded and diced

1 – 29oz can Hunts tomato sauce

1 – 29oz can Hunts diced tomatoes (do not drain)

1 – 29oz can Kidney Beans, rinsed and drained

1 TBS cumin

5 –…

View original post 109 more words

Balsamic Strawberry & Nutella Puffs

strawberry nutella upclose

Strawberry &  Nutella Puffs

2 Sheets Pepperidge Farm puff pastry – thawed

1 tsp Nutella filling – on one half of puff

Balsamic Strawberry Jam

Vanilla Glaze

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Gently unroll puff pastry, and roll out slightly on floured surface.  Cut into triangles or any shape you desire. You will need two equal pieces to make 1 puff.  Place nutella on one side (center) then place another triangle puff on top.  Press to seal edges.  Bake on parchment lined cookie sheet @ 400 degrees for 15 minutes or till lightly browned. Remove and let cool completely on cookie rack.  Drizzle jam over cooled puffs then vanilla glaze if desired.

Vanilla Glaze:

(mix together in small bowl)

1 cup powdered sugar

1 – 2 TBS  evaporated milk

1/2 tsp vanilla extract

1 TBS butter, softened

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Balsamic Strawberry Jam (I bought mine at a Farmers Market)

or any Strawberry Jam of your choice

Mini Maple Mousse Napoleons

mini maple nepoleons

maple mousse

2 Sheets of Pepperidge Farm puff pastry sheets – thawed

Filling:

1 (3.5oz) pkg Hershey’s instant vanilla pudding

1 1/2 cup heavy whipping cream

2 tsp Mapeline extract / or Watkins Maple extract

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In mixing bowl, add instant pudding powder, heavy whipping cream and extract. Beat 3 minutes till fluffy.  Chill in refrigerator, till ready to use.

Glaze:

(in separate bowl, mix together – set aside)

1 cup powdered sugar

1 – 2 TBS evaporated milk

1 tsp maple extract

1 TBS butter, softened

————————

Prepare puff pastry:

Unroll thawed pastry sheet and gently roll out on a floured surface, just a bit.  Then cut into 3 sections, using the folded creases as a guide. Then cut each section into 4 even slices.   Place on parchment lined baking sheet and bake @ 400 degrees for 15 minutes or till just lightly browned.  Remove from oven and let cool completely on cookie rack.

Split each puff in half lengthwise and using a pastry bag fitted with a large star tip, pipe filling into each puff, then gently lay on the top half.  Make glaze and using a spoon, pour over top and gently spread over surface.   Can make a plain vanilla drizzle (shown) for a contrasting look.

Jalapeno Popper & Bacon Stuffed Tater Skins

20150904_185108

Jalapeno Poppers Stuffed Tater “Potato” Skins

Yields 16 – 18 Potato Skins

Pre-heat oven to 400 degrees.

Bake potatoes for 20 mins, then increase heat to 450 and bake another 20 minutes

or until potatoes (when squeezed) are soft.

Ingredients:

1/4 cup or more vegetable oil – to coat potato skins

8 – 9 medium Yukon or Russet Potatoes

12 oz cream cheese, softened

3 jalapeno’s, seeded and finely diced

2 TBS onion, finely diced

1/4 tsp garlic, minced (I buy mine from Trader Joe’s)

1/4 tsp dried parsley

1/2 tsp kosher sea salt

1/4 tsp ground black pepper, fresh cracked

1/4 – 1/2 tsp crushed red pepper flakes

8 sliced bacon, cooked and crumbled

1/2 cup + 1 TBS pepper jack cheese, shredded

1 1/2 cup sharp cheddar cheese, shredded

2 TBS green onions, diced – optional

Lightly salt tops

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First Prep the potatoes:  Wash and scrub potatoes, removing any surface blemishes. Coat skins with vegetable oil. Place on 15″x17″ jelly roll cookie sheet.  Bake @ 400 degrees for 20 minutes, then using a fork, poke potatoes and increase heat to 450 and continue to bake another 15 – 20 minutes.  Remove from oven, and leave the oven on.    Using a couple paper towels, carefully hold potato and place end side up onto a cutting board.  Cut potatoes in half and scoop out the insides, leaving a 1/4″ edge and bottom, into a medium bowl.  Save potato “filling” for another use.  Brush each cavity with vegetable oil, and return skins to oven.  Bake for 8 minutes and remove. Leaving oven on.  Proceed to make the filling.

Prep Jalapeno’s:  In small 1 quart saucepan, add water and bring to a boil.  Add whole jalapeno’s, let boil 3 – 5 mins. Immediately remove from water and using a sharp knife, cut of both ends then split jalapeno’s down the center (length wise).  Remove seeds and membranes.  Thinly dice, set aside.

Filling:

In another medium bowl, add softened cream cheese. Use the back of a large spoon and mix till cream cheese is smooth. Next, add all the remaining ingredients, except for the cheddar cheese, and stir to mix.  Fill each potato skin cavity with a regular teaspoon of filling, that’s slightly rounded (see photo below)

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Next, add the cheddar cheese evenly to each potato skin and place back into the oven and bake for exactly 13 minutes.  Turn off heat and set oven to broil.  Let tops broil till cheese is bubbling and golden.  Sprinkle tops with diced green onions (I didn’t have any), if desired and lightly sprinkle tops with a little sea salt.  Serve with ranch dressing (or not). Enjoy!

20150904_185115

Oh Yum!  All that’s missing is a cold beer!

stuffed potatoes

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