Living GF

Living GLUTEN FREE doesn't have to be miserable!

Recipes, tips, and tricks on how I happily live Gluten Free...

In March of 2016 I was diagnosed with Celiac disease. Not a super fun thing to find more bread, fluffy rolls, Twinkies... At least that's what I thought. Since then I've started finding ways to turn my favorite foods into GLUTEN FREE foods that taste just as good, and I don't feel like crap after I eat them!

Those of you who know me, know I actually HATE to cook, so if prep takes forever, has tons of ingredients, or a gazillion steps I'm not going to try it--unless I can find a way to simplify. So the recipes I'll include here will not be fancy or require great culinary skills.

I've tried many gluten free flour blends and unfortunately my taste buds haven't been a fan of many. I just like things to taste like the real thing. So for the most part everything I bake I use Pillsbury Gluten Free Flour Blend. The only difference I can tell when I use this is the usual slight grittiness you get from all GF flours, the taste is still bang on. All of these recipes will work with any 1-1 gluten free baking flour as long as it contains the xanthum gum. If your flour does not you will need to add the required amount of XG for the amount of flour you are using.

None of the brands I use I receive any affiliate moneys for. The names are included simply because they are the ones I use and like. 


BEST Gluten Free "Pita" Bread (with cinnamon option)

I found this recipe on Pinterest and I tweaked it just a bit to my taste. That's the great part with these pita's you can tweak it without totally ruining it.

*tip: I make triple batches of the mix (not including the eggs, water, or baking soda) and put it in an airtight container I can store in my fridge. Then I can scoop out 3 1/2 cups from the container, add 2 eggs, 1 cup water, and 1 tsp baking soda and I'm ready to go.

2c Tapioca Flour
1c Blanched Almond Flour
1/2c White Rice Flour
2tsp sugar or raw honey
1/2tsp garlic powder (more or less depending on taste pref)
1/2tsp onion powder (more or less depending on taste pref)
1tsp baking soda
1tsp salt
1c water
2 eggs

1. Put everything into a medium mixing bowl and using a mixer or a fork combine well (until lumps gone). Batter will be a little thicker than pancake batter--not too runny. If you get it too runny just add a little more tapioca flour to thicken. Add more water a tsp at a time if too thick. You can experiment a bit with consistency until it cooks the way you like. 
2. Coat pan or skillet with a little olive oil, heat to medium, scoop batter with 1/4c measuring cup and pour onto skillet. (I use the bottom of the cup to smooth out the batter). Cook just like a pancake. When edges look firm and you see bubbles you can flip. They only take a minute or two per side. Let the pitas cool for a few minutes before you eat so they can soften up.
3. STORING: This much batter makes about 12 pitas, give or take depending on how large you make them. Don't store at room temp or in the fridge, I think it makes them taste nasty. Instead put them directly into freezer bags after cooking and still warm. Stick them straight in the freezer. The moisture from the warm pitas flash freezes the freshness and keeps them soft when thawing. When you want to eat one, take it out of the freezer (they pop right apart) and either thaw at room temp or stick in the microwave for 20 seconds or so.

I LOVE, LOVE using these for hot sandwiches and soft tacos. One of my favorites is to cover a thawed pita with two slices of turkey, two slices of swiss cheese, and heat for 40 seconds. You can add lettuce, tomato, ranch dressing and poof, YUMMY turkey melt!

I also LOVE using these in place of garlic bread or breadsticks. Lay cooked pitas on a cookie sheet, spread butter over the pitas, sprinkle with a little garlic powder or garlic salt, sprinkle with parmasean cheese, and put under low broil for about 2-4 minutes. DELICIOUS with Fettuccine Alfredo and spagetti.

Cinnamon  option:
Omit the garlic and onion powder
Add and extra tsp of sugar(3tsp total) and 1 1/2 tsp cinnamon instead.
Cook the same.

Mix up brown Sugar and cinnamon to taste preference. Spread over cooked pitas. Microwave for 20-30 seconds. Fold in half.

1c powdered sugar
1tsp vanilla almond milk (more or less to desired consistency)
Drizzle glaze over pita.

Serve warm

Yummy GF Chicken Alfredo Lasagna

My mother-in-law sent me a recipe for Chicken Alfredo Lasagna as she knows I am HUGE fan of Italian food, but it wasn't gluten free. SO WHAT! All I did was switch the gluten containing ingredients for some GF ones, simplified some of the steps (because if it's not fast and easy I don't want anything to do with it) and tada... delicious GF Chicken Alfredo Lasagna. (The white sauce recipe I include is the yummiest one I've ever found. It totally reminds me of Olive Garden's sauce.)

Preheat oven to 400 degrees
Prep 20 minutes
Cooking time 20 minutes

Lasagna Ingredients:
2-3 large cans shredded chicken breast (You can use shredded freshly cooked chicken breast if you're ambitious. I used Member's Mark brand from Sam's Club)
10 cooked GLUTEN FREE lasagna noodles 
1 8oz pkg cream cheese (I used Philadelphia)
Salt & Pepper
2 tsp Minced Garlic (Or 4 cloves crushed)
Grated cheddar cheese (to your taste)
1 jar Alfredo sauce (or make your own. I prefer very creamy, Olive Garden type sauce and I found a recipe forever ago that's similar, tweaked it, and I LOVE it for all Alfredo recipes, as a dip, or just to cover chicken. I'm including it below)
About 2 cups grated parmesan (I use shake parmesan instead which is cheaper and only takes about a cup)
About 1 cup GLUTEN FREE bread crumbs

1. Cook lasagna noodles (in water with a tsp of olive oil added to help prevent sticking) until aldente, not too soft to handle, or too hard to roll. I cooked mine for about 8 minutes. Rinse with cold water. Lay noodles out on a piece of parchment or wax paper covered with a little olive oil or butter.
     1a. While noodles are cooking, mix chicken, cream cheese, salt & pepper, garlic, cheddar cheese (to your taste) together in a large bowl.

2. Spread a thin layer of Alfredo sauce in bottom of 9x13inch glass pan (about 1 cup). 
3. Put about 1/2cup of chicken mixture on one end of a noodle and roll up. Place in pan seam down. Continue until all ten noodles are rolled and put in pan.
4. Pour remaining Alfredo sauce over noodles, sprinkle with parmesan and bread crumbs.
5. Cover with foil and bake for 20 minutes until cheese melted and crumbs are slightly golden. (You can put under low broil for 2-4 minutes with the foil off if you want more browning or crusting).

Simple Alfredo sauce:
(This recipe makes quite a bit of sauce so if you don't want to use it all for your lasagna, put leftovers in the fridge for later. It stays good for about a week in the fridge)
1 8oz pkg cream cheese
3/4 cup parmesan cheese (shaker)
1/2 cup butter
1/2-2 cups 1%milk
Favorite garlic seasoning (I use just a few shakes of plain old garlic powder)

1. Put milk in sauce pan, add butter, cream cheese, and parmesan.
2. Melt, stirring continually, over med-high heat until melted and blended. Add more milk until desired consistency. Sauce thickens as it cools.

This sauce is perfect for all your Alfredo recipes. Put over fettuccine noodles, chicken, or use for dip. It's really versatile and delicious.

Gluten Free Chocolate Cookies with Vanilla Frosting

Preheat oven 350*

1C softened butter
1 1/2 C sugar
2 eggs
2 tsp vanilla
1/2 tsp salt

Cream these together in a large mixing bowl, then add:

3/4 tsp baking soda
2/3 C cocoa (I love Hershey's cocoa)
2 C Gluten Free flour blend (I love Pillsbury blend. It already has the xanthum gum and it bakes up nicely)

Mix together and add more flour if needed until it's no longer sticky and easy to mold into balls. Scoop out with tbsp, roll, and place 2" apart on parchment paper or non-stick cookie sheet. Bake for 8 minutes or until top starts to crack, but not more than 10 minutes or they will harden when they cool.

Frost with vanilla frosting:
1 C powdered sugar
1tsp vanilla (swap with a tsp or 2 of mint extract for chocolate mint cookies instead:)
1tsp melted butter.
2tsp milk (2%, rice, or almond milk)
Cream together and add more powdered sugar or milk to desired consistency.

OR omit the frosting and add peanut butter chips to the mix for chocolate peanut butter cookies!

Allergen Free Chocolate Chip Cookies (NO gluten, corn, dairy, nuts, or soy. Contains eggs)

I have an amazing friend who is allergic to a lot more than just gluten. I wanted her to still get to eat some yummy cookies so I took one of my favorite gluten free recipes for chocolate chip cookies and tweaked it a bit more to cover her allergies as well.

1 cup Smart Balance Buttery Spread (Original)
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 tsp pure vanilla extract
2 eggs
2 3/4 to 3 1/4 cups Pillsbury BEST Gluten Free Flour Blend (Start with 2 3/4 cups and add more until dough is shapeable and not too sticky.)
1 tsp baking soda
1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips (dairy, gluten, corn, nut, & soy free)

HEAT oven to 350ºF. Beat buttery spread, brown sugar, sugar, and vanilla in large bowl with mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition.

STIR flour blend, baking soda and salt in medium bowl. Beat into buttery mixture just until blended. Stir in chocolate chips.

DROP by rounded tablespoonful 2 inches apart onto ungreased cookie sheet or on parchment paper. Bake 10-12 minutes or until edges are light brown and tops are cracked. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely 

Pillsbury BEST Gluten Free Flour Blend ingredients: 
rice flour, potato starch, pea fiber, tapioca starch, xanthum gum.

Enjoy Life Mini Chocolate Chips ingredients: 

cane sugar, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter

My personal favorite way to eat these is with a mug of Chocolate Almond Milk...YUM!

No comments:

Post a Comment