GF Disappearing Bars

What better name could I give these bars...they simply keep disappearing... todays recipe is dedicated to the fine folks at Glutino... the makers of our GF pretzels.  You will need a bag of these for this recipe.  Oh no, don't worry, you won't be using the entire bag... there will be left-overs for munching on while you wait for the bars to set.

GF Disappearing Bars

• 3/4 cup butter, softened
• 2 cup crunchy peanut butter
• 2 cups icing sugar
• 3 cups Glutino GF Pretzels, broken into small pieces
• 2 cups chocolate chips or chocolate chunks
• wax paper for lining 13x9-inch pan

1. Using a mixer, mix 1 1/4 cups of the peanut butter with the butter.  Mix until combined.
2. Gradually beat in icing sugar
3. Stir in 2 cups of GF Pretzels and 1/2 cup of chocolate chips/chunks
4. line 13x9-inch pan with wax paper and press mixture into pan spreading evenly.  To prevent it from sticking to your hands wet your hands slightly.  
5. melt the remaining chocolate chips/chunks (1.5 cups) in the microwave along with 3/4 cup of peanut butter.  Don't microwave for long...depending on microwave it will be about 30 -45 seconds.
6. Spread melted chocolate/peanut butter mixture over the mixture you pressed into the pan. Spread evenly.
7. Sprinkle remaining broken Glutino Pretzels over the top of the bars.
8. refrigerate for at least 2.5 hours..if you can wait that long.

ENJOY!

*note- store these in a airtight container in the fridge after you have cut them into bars.  Watch them disappear!

Chocolate Muffins (GF, Corn-free, dairy-free, and Vegan)

I was looking for a good recipe to make for my allergy-filled family and came across this beautiful recipe  adapted from Jennifer Katzinger's "Flying Apron" cookbook.  I picked up this book when I was in Seattle, WA a couple of years back.  The little GF cafe called The Flying Apron is one of Seattle's highlights!  It's a gluten-free vegan cafe/restaurant.  If you are in the Seattle area you must check them out.  Here is the adapted recipe from Jennifer's cookbook.  It is simple and delish! Made with garbanzo bean flour this muffin packs a great protein punch!

Dark Chocolate Muffins

3/4 cup sifted garbanzo bean flour

1 1/3 cups sifted cocoa powder

1 1/3 cups brown rice flour

1 1/2 tsp. sea salt

1 T. baking soda

1 cup oil (peanut, canola or similar)

2 cups water

2 cups pure maple syrup

1 cup raspberries (optional)

1/2 cup chopped dairy-free dark chocolate (optional)

~Preheat the over to 375 degrees F.

~Combine the garbanzo bean flour, cocoa powder, rice flour, salt and baking soda in a large bowl.  In the bowl of a standing mixer fitted with the whisk attachment, combine the oil, water, and maple syrup. With the mixer on low speed, slowly add the flour mixture to the oil mixture until smooth.

~Working quickly to get the most out of the rising agent, divide the batter evenly among18- 24 lined or greased muffin cups.  Drop raspberries and/or dark chocolate on top.  Bake until tops are firm to the touch and a toothpick inserted into the muffin comes out clean, about 25 minutes.  Let cool completely before removing from the own or they will crumble.

ENJOY!

Easy Gluten-Free Cheese Bread

My two girls, Asia (14) and Raina (9) love this cheese bread so much.  They devour a loaf in no time and keep asking me to make more.  It's easy to make, smells heavenly, and satisfies both girls.  What could be better?  Here is my mixer method.  Enjoy!

Gluten-Free Cheese Bread 

(makes 1 loaf)

2 cups rice flour

1/4 cup tapioca starch

1/2 cup potato starch

2 T. granulated sugar

2 1/2 tsp. xanthan gum

2 tsp. bread machine yeast

1 1/4 tsp. sea salt

1 1/2 cups grated cheddar cheese

1 cup water

2 tsp. cider vinegar

2 T. vegetable oil

2 eggs

2 egg whites

• lightly grease 9 x 5 loaf pan
• Using stand mixer put wet ingredients (water, vinegar, oil, eggs, and egg whites) into mixer bowl and mix  until combined
• add rice flour, 1 cup at a time as the mixer runs on slow or stir setting
• add potato starch and tapioca starch and mix
• stop mixer and scrape down sides of bowl to ensure the flours are mixing into the wet
• add sugar, xanthan gum, and salt, mix on low speed
• add all cheese except 1/4 cup, mix
• add yeast while mixer is mixing on low.  Once yeast has been added turn mixer to medium speed and mix for 5 minutes
• place mixture into prepared loaf pan*, sprinkle remaining cheese on the top of the bread and let rise, covered for 1 1/2 hours or until bread has risen to top of loaf pan
• Preheat Oven to 350 F (do this about 10 minutes before dough has finished rising)
• place bread into oven and bake on middle rack for 35 minutes.

* you may have to use a wet spatula to help spread the dough around evenly in the loaf pan. 

HINT- you can premix the dry ingredients in ziplock bags so that when you want to make bread you won't have to measure as much.  It saves a lot of time to do this.

ENJOY!

GF/CF Zucchini Bread

I have, over the years, tried many different versions of Zucchini Bread.  I loved them all, even the wheat versions.  Well, I just made a really terrific loaf of Gluten-Free, Dairy-Free Zucchini bread that is to die for.  It is moist. It is easy to make. It is yummy. Here is the recipe...

Gluten-Free/Dairy-Free Zucchini Bread

• Dry Ingredients

1 1/4 cups white rice flour

1/4 cup corn starch

1/4 cup sweet rice flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon xanthan gum

Wet Ingredients

2 eggs

1/2 cup vegetable oil

1 cup granulated sugar 

1 teaspoon vanilla extract

1 generous cup grated zucchini

• Preheat oven to 350 F. Grease 1 9x5-inch loaf pan
• Place dry ingredients into mixer or mixing bowl
• place all wet ingredients on top of the dry ingredients.  Mix on medium speed in a stand mixer or stir until well blended and a bit frothy
• pour mixture into prepared pan
• Bake for 60 minutes. To make sure it's fully cooked insert a tester or butter knife into the bread.  If it comes out clean it is done.
• Let cool and then cut into slices.
• Enjoy with your favourite gluten-free person.

This recipe was adapted from one in my favourite cookbook, Easy Gluten-Free Baking,  by Elizabeth Barbone.  I tweaked a few things to make it really easy to make.  So easy that a child could make it.

Enjoy!

Canadian Thanksgiving

Happy Canadian Thanksgiving the GF Vegetarian Way

The nippy air has hit, the jackets have been pulled out and the preparations have started for many Canadians as they prepare for Thanksgiving.  Holiday times can be a challenge for people who are following special diets.  My challenge is a bit harder this year because my gluten-free daughter is now dairy/casein-free as well.  I will be exploring some new recipes so that our menu isn't as boring as it has been.  We are a large family full of different food allergies so putting together a menu this year is going to be a challenge.  My hope is that I can find things that all of us can eat.  That means taking all the different food allergies into account.  Wish me luck as I plan our Thanksgiving menu.