Gluten Free English Muffins that actually taste like English Muffins? Yes. Please.

Disclaimer: This recipe is not fat free, dairy free, sugar free or vegan/vegetarian/paleo friendly. This recipe is for those who are able and wanting the occasional English muffin indulgence. I am not responsible for weight gained or any health conditions that may arise from making these and eating them every day.

I loved McDonald's Egg McMuffins. It's about the only thing from McDonald's I actually enjoyed - well, their hot mustard sauce with fries was a favorite snack, so it's one of two things.. When I married my husband, he introduced me to the concept that we could make our own version at home. That was truly amazing to me, as I was a bit clueless about being able to recreate favorite foods that you would find in restaurants. I thought this was magic that he was performing. I also loved English muffins with just butter and jelly - it was the perfect "light", easy breakfast when running behind. Then entered a life of gluten free. Turns out English muffins are made from wheat flour - as was every other food I enjoyed. So for five+ years, I have endured without English muffins. Well, I've tried a couple GF ones and Lord have mercy, they were barely edible. A few months ago, Starbucks introduced their GF breakfast sandwich, and while I truly don't think it can pass for an English Muffin, it was edible and actually not too bad. Now, I actually can get something to eat for breakfast, when I'm on the road. Did I not mention that McD's is our travel delight? We all enjoy(ed) our breakfast stop while on the road and traveling was the only time that we would indulge in the not so healthy and pricey fair.

A couple weeks ago, I took my daughter to Starbucks to meet a study buddy. It wasn't planned for me to take her, but she wasn't feeling well, so I did. When we got there, I was starving, so I ordered a GF breakfast sandwich and it just wasn't satisfying. I realized that I really wanted an authentic, genuine tasting English muffin, the kind I used to enjoy before I knew gluten was my enemy.  So I skimmed the GF sites again and found a few recipes that while I'm sure they tried, they didn't even resemble a true English muffin - other than their shape. I found one I thought might have potential and I kept the window open until I could play with it. Unfortunately, I closed the window, somehow and couldn't remember the site I found it on.  Several months ago after coming down with a migraine, for the first time ever, I had a strong craving and that happened to be an English muffin. So I decided when I felt better, I would find a recipe to try.  When the migraine dissipated, I began searching for the perfect English muffin recipe. I decided to try the combination of a couple of recipes that looked like they might come close, but then I had the better idea to compare it to a gluten full recipe.  And I am so happy I did, because the results were outstanding! It was better than any wheaty, gluten-ful English muffin I had ever tried and surprisingly, it ended up being simpler than I expected. I'm truly asking myself why I never thought to try to make them from scratch before? So with a changes to make the recipe a bit more accommodating to the gluten free side of things along with a several tweaks to make it completely perfect and not gooey in the center (a common problem on both the glutenful and gluten free versions, I present my freakin' amazing tasting English muffin recipe.

Gluten free English Muffins

Ingredients:

1/2 cup warm water (105-110F)
1 TBS yeast
1/2 TBS honey
2 TBS butter
1/2 cup half & half
1/2 TBS honey
1/2 cup Greek yogurt, plain
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup brown rice
2 TBS Coconut flour + enough quinoa flour to equal 1/4 cup

1/4 cup sorghum flour 

1/4 cup arrowroot flour
2 TBS flax seed, ground
1 tsp xantham gum
1/2 tsp baking soda
1/2 tsp salt

Directions:

Preheat oven to 350F.

Line a pan with parchment paper and lightly sprinkle it with corn meal.

Warm butter in half and half over low heat, until butter is melted. Stir in 1/2 TBS honey. Whisk in yogurt.

Proof yeast in water and 1/2 TBS honey.

While yeast is proofing, whisk together remaining dry ingredients in a separate bowl.

When half and half mixture is ready, using a rubber spatula, stir into dry ingredients until thoroughly combined. Stir in proofed yeast mixture.

Cover bowl with a damp towel and allow batter to rise for 45 minutes or until doubled.

When batter is ready, heat a large skillet, preferably cast iron with 1/2 TBS butter and 1/2 TBS oil or enough to cover the bottom of the pan. (I had to use more as I used a big skillet). When pan is hot, reduce heat, set in the baking rings add enough batter to fill ring evenly, smoothing out the top. Note:  Baking rings aren't necessary, but would give more consistent appearance. I used mason jar rings with coconut oil.

Cover pan with a lid or baking sheet and cook 3-5 minutes until golden. Turn over and repeat. If you used the rings, release the muffins from the rings. (I used a tongs and spatula).

When muffins are golden on both sides, transfer to oven and bake for 10 minutes, reduce heat and then bake for 10 more. 

Allow to cool. 

Note:I am on the fence about pre-slicing before refrigerating and yes, with all good gluten free foods, you have to refrigerate them. You could make them without xantham gum, but they won't turn out quite as well, and normally I don't use it - the exception I make is when baking with yeast.

The recipe I inadvertently left out...the beloved cauliflower pizza crust

Cauliflower pizza...the crust that so many have requested and I even have an entry that looked like I was going to share and instead droned on and on about how this brilliant recipe even became part of my collection. The recipe I slightly adapt comes from Detoxinista.com, a staple website I have referred to on many occasions in my journey with food as I re-learn to cook for myself and my family. I highly recommend this website. (hint, hint) Without further adieu, my solution to pizza and a family favorite can be found here: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/.  I make it my own by exchanging the oregano for basil and adding 2-3 minced cloves of garlic. I typically top with my homemade pizza sauce, "no nitrites added" salami and pepperoni, mushrooms, fresh basil, spinach, tomatoes, garlic, and a mix of mozzarella and various italian cheeses.  As with most recipes, it is simple to make this pizza your own.

I have tried, as some other recipes instruct, mozzarella in place of the goat cheese...accidentally, when I absentmindedly grabbed a package of buffalo mozzarella rather than the intended goat cheese. Surprisingly, everyone was disappointed with this substitution and while it was ok, it was suggested that I be more careful the next time I went shopping to ensure I grabbed the right cheese. My pickiest eater, who freaked out slightly at the thought of me putting goat cheese in his food, preferred the goat cheese, with an added "now we know."

 A few notes: you could easily prepare the cauliflower rice ahead of time. It is easier to squeeze out when cooled. But as the detoxinista states, the secret is squeezing out as much of the water as possible. When you do, it is reminiscent of a dough. Also, my experience has been that parchment paper is not optional. Use it, unless you don't want to fully taste the accomplishments of your own hard work or fight like heck to do so.  I also find that squares work better with this pizza than pie slices.

For those with thyroid problems, it would be easy enough to substitute zucchini out for the cauliflower. I think shredding, then steaming it similar to the cauliflower and following the rest of the instructions would work well.  I will confirm my suspicions one day. Please share if you already have tried this.

Cookies for Breakfast

Today, feeling run down from the effects of the ever so wonderful (heavy on the sarcasm) mountain cedar, I started craving carbs and sugar. I am not sure as to why, but it seems to be a trend, when I don't feel optimal, I tend to want to eat and nothing that I should. Like say, donuts. I don't even like donuts, my best friend will attest to that. Still I found myself searching for the BEST GF donut recipe, because I really don't have a clue about them. Which ones are really good? The ones that one particular bakery sells in town where I grew up (chocked full wheat), otherwise, none are good. Well, except they sounded good...until I started reading the recipes. Fortunately my brain kicked in and common sense prevailed over my sudden carb and sugar desire as I further read the ingredients.Ugh....white rice flours and white starches. Eventually my goal will be to make a nutritious donut, as my kids would shout in protest to be an oxymoron and an abomination to donut lovers everywhere. Fortunately, I am not and I don't mind trying to improve upon something that i don't like in the first place. However, the crappy list of ingredients leads me to what I find annoying in the quest for good gluten free recipes: RICE. Yes, rice makes for an easy substitution for GF cooking, but there are so many other wholesome, delicious flours...why is the first thing everyone grabs is the rice flour? First of all, having rice, especially white rice, in all of your baked/cooked goods is not a good variation of diet, nor are you receiving much nutrition from an overly processed grain. Those that turn to brown rice as a healthier substitute for wheat also have a chance of ingesting too much arsenic in their diet, at least that's what the latest research is finding. One of the warnings about a gluten free diet not being healthy for those diagnosed with Celiac disease is that gluten free foods contain many refined starches which deprives the body of nutrients and adds to the consequences of carb overload. Really? This is as true as it is with wheat, if ALL you consume is the highly processed foods off the shelf, well, duh, then absolutely the preceding applies...but this applies to most things you buy in a box, gluten free or not. Oops, sidetracked with my anti rice rant...I will add one thing and then I will end my rant about the lack of use of other flours in most GF recipes (I mean variety and nutrients, people) and get back to the ever so important topic of this entry. One of the most important things I have learned these past years is moderation. Everything in moderation is good, possibly even healthy, well except for gluten for some....that is not healthy. I also think avoiding GMO/any kind of lab created foods(a topic for another time) and eating mostly whole foods is important (occasional white starches or gasp, (real) white sugar is not going to harm you, but it should not be the main staple in your diet. Ok, one more item, there is a ton of informations on a numerous grains on the market, can I suggest to all whether GF or able to enjoy that delicious protein, that you educate yourself on the many options out there; experiment and add nutritious variety to your diet...ok, moving on. 

I decided against the donuts, but still wanted something that would satisfy my overall craving for something sweet --well, sweet to me-- and carboyhydratey (another new word)...It has come to be understood that my version of sweet and most of the rest of the world's is not inline. Though, I do think as more people are awakening to the negative aspects of refined sugars and starches, I am no longer alone... Anyways, as I started to look for something that I might be interested in making, a "to try" bookmarked recipe appeared. Perhaps divine providence? Or it could be my computer whacking out and just turned up something useful(a rarity). It was titled: Gluten-Free-Vegan-Breakfast-Cookies at this link: http://minimalistbaker.com/gluten-free-vegan-breakfast-cookies/. I didn't go too crazy on the adaptations, because I thought overall the base was great. I could definitely see how and why these would be fantastic for breakfast, a quick snack or even to quelch that I need something sweet after dinner urge and they didn't disappoint. These are quite high in protein, while having no refined sweeteners added. They were a hit with everyone; however, the boys requested the next batch have more chocolate and us girls decided we would prefer none. (My daughter and I are not chocolate fans and prefer most goodies without). They are soft and chewy, normally a trait I find off putting in a cookie (a reason I so love biscotti), but I actually think this texture is what makes it acceptable, if you will, for breakfast. My girl say they almost remind her of a muffin top. This recipe could easily be modified to suit everyone's tastes and eating styles (if you are going for vegan, refer to the link of the original recipe). I personally don't encourage anyone to sit down and eat a dozen, though I'm honestly not sure that you could, though it was hard to stop at one. My two biggest eaters could barely get through 4. I found these were a great substitute for the donut craving without the remorse after consumption.

Cookies for Breakfast (or any other time)

PREP TIME: 10 mins

COOK TIME: 20-22 min.

SERVINGS: approx. 54

INGREDIENTS:

• 4 medium ripe bananas
• 4 eggs
• 1/2 cup natural peanut butter (crunchy or smooth)
• 4 Tbsp refined coconut oil, melted (or canola oil)
• 2 tsp pure vanilla extract
• 6 Tbsp honey
• 3 cups rolled oats
• 2/3 cup oat flour
• ⅓ quinoa flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ½ cup raw walnuts,roughly chopped
• approx. 4 oz dark chocolate (71%) chocolate bar, roughly chopped
• ½ cup dried cranberries
• ½ cup pepitas

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat eggs and bananas until well combined. (I did not need to pre-mash my bananas, my powerful Viking did so brilliantly)
3. Add in peanut butter, almond meal, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
4. Mix in oats until well combined.
5. Add oat and quinoa flours and continue mixing thoroughly.
6. Stir in nuts, chocolate, cranberries and pepitas.
7. Line a baking sheet with parchment paper.
8. Drop by the tablespoon full onto prepared baking sheet.
9. Bake for 20-22 minutes or until the cookies are slightly golden brown.
10. Let rest on baking sheet for a few minutes before transferring to a cooling rack.
11. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.

Note: Though I mentioned it in my blog before, I would like to mention the baking time again. If you have a precise oven, it might be best to try a baking time of 16-18 min.

Making My Way Back with a Glass of Vitality

     After a long hiatus, due to more illness, surgeries, family issues, and a few other bumps in the road along the way, I have (very) slowly been making my way back into the kitchen( and garage) and by request, back to updating this blog. This year I am looking forward to a healthy year along with the many new adventures in store for my family. My focus this year is health...well, actually nutrition. Nutrition for the body. So many things out there claim to be healthy for your body, when in fact it is further from the truth. My goal is to further my journey into providing whole food nutrition deliciously for myself and my family and share some of those experiences with you.
    First I'd like to take a moment to reflect upon these past few years. While I cannot say that these past few years have been filled with much productivity or continuous joy, I find that I am grateful that my situation was not worse, which I know it could have been. During these past few years, I have learned much about gratitude, food and my body. I now am able to understand many of the messages that in the past translated only to "I don't feel so well." I now know what contributed to my health issues, some that I suffered with for over 25 years and others that came about as my system began unable to function properly. I've also learned the remedy for these problems.
     I have learned that my body LOVES, make that NEEDS yoga. This has been the most consistent physical activity I have been able to manage these past few years. Had I not become ill in the first place, I would never have considered yoga. It was a last resort, because I needed something "easy" that I could try to do to maintain some level of physical fitness--I seriously thought well, at least stretching is something.  What a misconception that was; it is so much more and has been a staple through these past few years. It has been one of the foundations for regaining my health along with several other benefits: relief from my ongoing back issues, toe pain, and knee issues. Before I started becoming ill, I was struggling with knee pain during my runs and was using braces on both knees. Since I have restarted running, I have had no knee issues and haven't used the braces once.  I also have found on the days that I practice yoga before I run, I perform better. My flexibility is astounding.  Another benefit that I love is that I am actually toning; while still not the ripped and trim body shape I've envisioned for myself for years, my muscles are leaner and more defined. In the past, I've turned to weight lifting which produced results of big muscles without the definition (not really any girl's dream).  I also find that I am relatively more calm, while I still have a long way to go before I can say I am able to remain calm in all situations, I  am finding that I am able to let more things slide and perhaps only murmur rather than be ready to go to blows. Can you tell that I love yoga?
      One other surprising result of the past few years has been the lowering of my expectations. This might to be thought of as a bad thing, however, it has instead been a blessing for myself and my family. Before I had become ill, my expectation was perfection and I was left frustrated and severely disappointed on many occasions.  During the past three years, I had to let everything go.  At first, this horrified me and I fought against it in every way possible, then I began to apologize for it all, as I was ashamed to be what I considered a failure, then I accepted it. I began to thank people for their help with toting kids to various activities, helping with meals/snacks and even with the efforts of cleaning.  In reality, this inability to perform up to my expectations led me down a path of understanding how to be truly grateful for my life and the people in it. It has allowed me to fully appreciate my numerous blessings. Now that I am back on my feet, I am not striving for perfection, but working towards manageability. While I still feel that so much is still out of control (ie, "M's Mess"), I know striving toward perfection is unattainable, especially as there is much beyond my control. Instead I need to work towards a solution that allows for the bumps in the road while functioning for not only myself, but my family, as well.
     I find that I am looking forward to this new year not so much as for what I can accomplish in it, but too see what amazing things lie ahead for me, my family and my friends. This past year has been a difficult one for almost everyone I know and I hope I am able to help everyone have a better 2015. I understand now more than ever, that life is not about the destination, but it is about the journey. Often times, our anticipated destination is detoured several times over to the point where we are on an entire new path. It is how we maneuver that journey, including our manipulation of the bumps in the road or the steep mountains, as they may be, that truly determines our successes or failures.

     Now onto an ever important recipe.  This is a practical recipe for everyday well-being. This will not make your tongues wag or mouths drool as you await the ever yummy goodness that you will be creating, but it is surprisingly tasty and I guarantee within days of adding this to your regular eating regimen, you will in fact, look forward to this glass of splendidness. This has been an essential part of my new and improved health; after a few days of being lazy going without, I am quickly reminded I can't. It is chocked full of nutrients that our bodies are lacking and quickly replenishes them. This particular version I have found to be a remedy for dehydration, without all the added created ingredients that exist in many electrolyte drinks. My body has come to depend on this concoction, if you will, to recover after an intense (ie, sweaty) workout or a laborious day (though I would not recommend before bedtime, well, if you like to sleep, anyways.  I  find that I dehydrate quickly now and if I don't rehydrate quickly, I will develop a dehydration migraine (it's like being glutened without the stomach pain).  While my homemade electrolyte tonic helps, this is THE drink that rehydrates me as needed.  It also serves up quite the energy punch and gives a much needed boost to the immune system.  I actually find this drink to be extremely refreshing, especially after a workout, and look forward to it (not drool worthy) daily.

A glass of Vitality: Carrot Juice

Ingredients:
1-1/2 cups water
3 carrots, chopped
1 stalk celery, chopped
1 celery heart with leaves, chopped
1/4 - 1/2 cup cilantro
1/2 large or 1 small apple, chopped
1/4"-1/2" slice of ginger
1/4 lemon, juiced
1 large handful of greens (optional)
1/8-1/4+ tsp cayenne pepper (optional)
1/4+ tsp ground turmeric (optional)

In a high-powered blender (ie, Vitamix, Blendtec...Nutribullet works, though not as well), place all ingredients in order except for spices. Pour the puree into a milk bag and extract the juice (ie, squeeze the bag until you have only pulp left in the bag) into a bowl. At this time, stir in spices. Add ice to a glass, if desired. Pour juice over ice and drink for your well being.

If you have a juicer, follow your juicer instructions.

A(n) (important) side note: you can change this recipe according to taste preferences and what you find works for you. However, I caution you to not omit or change the lemon. I find it barely palatable for some reason without it and lime just doesn't work with it (at least to me).  Cayenne and turmeric are great for boosting your metabolism and immune system, as well. I also find they work great for relieving stuffy noses and sore throats.

Cauliflower Pizza - the dinner of champions

Last nightt's meal actually ended up being what's for dinner tonight. Due to a broken radiator hose that took a couple of days to be repaired...like my life of late, a series of follies delayed the repair, in addition to children who would rather be with their friends on a Friday night than their parents, last night's dinner is being served tonight. One of the reasons is a result of this meal being requested by my daughter for several past grocery trips. Unfortunately, between the poor choice of product combined with the insanely high costs, this meal has been unattainable for most of the summer. However, finally this past week, a BIG sale on cauliflower and they were actually good heads allowed my daughter's dreams to come true...at least her pizza dream.

You have probably looked at the title and are thinking cauliflower pizza, are you (freakin') kidding me? Gross. These were my thoughts...at first. I actually skipped by this recipe a while back, thinking nothing in the world could make me consider such a thing. Enter the beginning of it all: the middle of May 2012. A week prior my son had been sick, and low and behold, the following Monday it seemed that I had caught whatever he had. However, this had become an all too familiar cycle for me since the end of Oct 2011. It started with a kidney infection and from then on, I'd be well for 2-3 weeks and then sick for 1-2. Everyone suggested it was because of how stressed/busy I was (I have some other thoughts on it, now...but I'll save those for another time). Anyways, in May, I followed the same pattern of being sick and then close to the second week, I started improving until I didn't, I got worse a lot worse. I finally made an appointment to see my doctor... again. Between the insane increase in migraines and the regular infections I had had the past several months prior, I think I had the appointment line on speed dial. My initial diagnosis was pneumonia; against the doctor's wishes, I went home. Habibi, as I affectionately call him, was headed to the field the following day and there was no way a hospital stay was in my future. However, by the time said Habibi was supposed to go, I had gotten worse, severely worse. So off tot the hospital, he whisked me. After revisiting the x-rays, they felt that I didn't have pneumonia but a fairly bad case of bronchitis, and sent me home with additional meds, but told me to still take the ones for the pneumonia, just in case and I would be much better in 3-5 days and I should follow up with my doctor after I'd finished my 10 days or so of meds.  Well, I didn't get better really. I had no energy, seriously, I had to stop and rest half way up a flight of stairs. Back to the doctor, I went. And this carried on several times over the course of several months. Finally, in September I was sent to a specialist, who to his credit took over my care and scheduled several tests, starting with the most basic possibilities and as those results came back negative, he'd schedule more. In the meantime, he was certain the answer was related somehow to my esophagus. I have a hiatyl hernia, which I was diagnosed with when I was about 23 years old which turned out was the reason for my hellish pregnancies and the reason we only have 2 children...another story for another day. So after convincing me to try things his way and begin retaking my reflux  meds (I had been treating myself with a honey/apple cider vinegar tonic as needed) w/no improvement he sent me on to the GI doc who in turn scheduled me for an upper GI, he too was convinced this must have something to do with the reflux. When that test came bad negative and actually a huge improvement and a dwindling of the hernia (hello!!! apple cider vinegar tonic), he sent me back to the specialist. However, these tests came back 1 week before Christmas, and the doc was on leave. I couldn't be seen again until after the holidays. My sluggish, coughing self was so discouraged. Christmas came.

Recipe FAQ - please read BEFORE checking out my recipes.

I want to take this opportunity to mention a few things about my recipe posts. While not necessarily trying to be lazy, per se, I am looking to be efficient, at least more so.  Thus here are a few FAQ's about my recipes concerning ingredients and cooking methods. If you have any questions that I have not answered, please ask.

If you've read in the "about me" section in the "Welcome to My Life post, (April 2013)" then you are already aware, that I am on a gluten free diet. Thus, ALL of the recipes posted are gluten free...this means that ALL of my ingredients are gluten free. I feel that it is redundant (and inefficient) to restate every ingredient is certified gluten free.

ORGANIC & GMO'S: While not every product I use is organic, I do try to use the healthiest version available and on occasion what is most affordable. Sometimes, I am willing to sacrifice and use a few non-organics to ensure I am able to get the foods that I deem are an organic priority. Additionally, the more I have learned this past 18+ months about GMO's, the more determined I am to eliminate them completely from my diet. This is my choice, it is up to you what types of these products you use.

PROCESSED INGREDIENTS: I try to stay away from processed starches as much as possible. As I mentioned in the "About Me" post, I have not been well. It turns out my body no longer likes processed foods. While I have eliminated most (at one point..all) processed foods from my diet, I have been able to bring them back on occasion. However, if I begin to consume too many too often, my health begins to decline.  Additionally, one of the chief arguments against a gluten free diet is it's potential to be lacking in whole grains. This is because in an attempt to simulate processed white wheat products, a lot of processed white starches are used (ie, white rice, corn starch, tapioca starch, etc). While I cannot avoid them all together in all of my recipes, I have created many that either greatly reduce their quantity or completely eliminate them. Thus, most of my recipes have a whole grain taste and texture because they are created from whole grains. For some this takes a bit of getting used to. So if you are looking for the store replica of a Ritz cracker or a Ho-ho, then my recipes will be a bit disappointing to you.

GRAINS: I use an array of grains, nuts and now even beans for my flours. I think the only grain I haven't tried is Teff, but from what I understand it is similar to Amaranth, which has been more readily available to me. The two can be easily interchanged. If you are looking to expand your palette, this blog can help with that. Many of these flours are not readily available on average grocery store's shelves, though this is improving as more people are becoming aware of the grains for health and culinary reasons. If you are unable to find certain flours/grains in your local  grocery store: try a local food co-op or health store; check out amazon.com, http://www.purcellmountainfarms.com, or www.pleasanthillgrain.com.

VITA-MIX: Also, I have and use a Vita-mix. I use it for blending, grinding, chopping and processing. I love that thing, at least as much as it is possible to love an inanimate object. I make all my own flours from whole grains (ie, I do not buy pre-made flours with the exception of the starches). Not only is this more cost effective,it is ideal for long term storage and the best way to ensure I am getting the most nutrients from my foods for myself and my family. Sometimes, there is just more that the Vita-mix is able to do compared to a regular blender. Please note, that if you are not using a high-speed blender in some of the recipes, your results may not be the same as min.

SWEETENERS: For sweeteners: when I use the term sugar, I mean organic evaporated cane juice. Evaporated can juice cane juice = 1 to 1 substitution for regular sugar. If I mention powdered sugar, it is a combination of equal parts organic sugar (crystallized) and evaporated cane juice, ground finely, mixed with corn starch. I do not use processed confectioners' sugar or processed white sugar of any kind. If the sweetener or choice is honey, it is local, raw (well, as local as I can get). If they sweetener is maple syrup, it is not processed table syrup; it is pure (real) maple syrup (Grade A, I believe)...if you use table syrup in place of real maple syrup, you will not get the desired outcome. I do not use Stevia, period. I have tried it on different brands on several occasions. I can't stand the stuff. To me, it tastes as bad as aspartame does. I cannot tell you how much to use if you choose to use it. You will have to look up a comparison chart and experiment on your own.

GUMS: In almost every baking recipe that I have found on the internet or in cookbooks, gums (xantham or guar) are used. I do not use either. Ever. I figured there had to be a way around them and after MUCH searching I discovered there was. I happened upon this blog: glutenfreegirl.com in her early attempts to not use the gums. She discovered that most goods: waffles, pancakes, cookies, cakes etc. didn't need them. I knew this for some the breakfast items because even before I realized I had a gluten issue, I was experimenting with buckwheat and oat flours and had pretty much replaced wheat completely in my waffles, pancakes and crepes without even knowing about gums. When I first began making breads (so far this is the only baked item I have made that requires a gum replacement), I used a chia/flax seed slurry. I now use (thanks again to glutenfreegirl.com) a mixture of equal parts Psyllium husks, chia and flax seeds. I then substitute 1 part of this mixture to 1 part gum. It has worked without exception thus far.

LEGUMES: If you are looking for legume (bean) rich recipes, you are in the wrong location. I do not like almost any type of legume (peas included). Please feel free to add them or substitute them on your own, just don't ask me. I cannot help you. With that said, I do love hummus. I also have discovered recently that I garbanzo bean flour is awesome when used in some recipes. I also have recently discovered that black beans/garbanzo beans can be disguised in some recipes and completely replace the use of any flours. I am still playing with these recipes, because while they are actually good, they are not great. And in my kitchen, I am a food perfectionist.

MEASUREMENTS: You may or may not know that gluten free baking yields the best results when the flours are measured exactly. The best way to measure gluten free flours is by weight (grams specifically). A kitchen scale is pretty much a necessity for ideal recipe turnouts when baking. Most of my recipes will be in terms of weight with an approximation of the cup measurement. However, I cannot guarantee the outcome if you do not measure with weights when weights are used. I did not heed this advice early on in my gluten free baking quest and was gravely disappointed. When I finally broke down and used a scale, my results improved, drastically. Use a scale. On occasion, I do not measure with weights, but I use the spoon method. This works well for some recipes and others, not so much. With this method, I use heaping TBS (Tablespoons) to measure out the desired cup amount, when it's full, I flatten out by running a knife across the top. Do not pat it down; you will end up with too much flour. Never use the scoop method (ie, scoop flour with the cup, pat down tight w/knife and then flatten the top.)

OVEN: Hopefully, this is the last thing I need to mention. My oven sucks. However, it works well enough for my needs. With this said, some of my cooking times may be off, though I will try to give a broader range of cooking times for most recipes. You may have to adjust your cooking times if you have a more accurate oven (hopefully, you do). When deciding how long to cook something, I try to look up similar recipes and compare time frames for them. This gives me a starting place. Usually, I must turn my oven up (depending on the day, 20-40 degrees F.), I will not give this temperature. I will use the temperature that should be used. If your oven cooks like mine or cooks hot, you will need to adjust accordingly. If you are uncertain, I truly recommend and oven thermometer. I was so reluctant to get one, but I am so glad I did. I learned that I didn't have to take a hammer to my oven, just adjust the temperatures. Also, all my temperature degrees are stated in Farenheit units.

The Breakfast Challenge - The Dutch Baby

So it has been about 16 months since I began a life without wonderful, yummy gluten. After a trip to visit family and friends a few months back, the lack of gluten in my life had become a bit discouraging. While I know (knowing is ONLY half the battle) if I don't wish to suffer unbearable migraines and severe tummy upsets, I must continue to endure along this path. However, after wrongly indulging (and suffering, even after using gluten digestive aids--I didn't get sick THAT day, anyways) in an array of gluten free foods, my desire to return to the life of continuous gluten free cooking/baking had been diminished.

Then something amazing happened. My local Costco carried a gluten free pasta. I figured what the heck; it couldn't be worse than anything else I've tried, right? It was even a few dollars cheaper than what I would be able to get at our *Walmart (it's weird, but they actually have a large selection of GF pastas, even more than our Whole Foods did at the time). Eager to see if this could possibly be any better than anything we've tried in the past, I went home, started my sauce and after several hours cooked this pasta. Surprisingly, with minimal stirring, it wasn't sticking together. When it had cooked as the directions stated, it actually not only tasted like (better than) wheat pasta, it actually had the right consistency and texture. Holy cow, this is a miracle! I think I may have found the Holy Grail of pastas. Then came the true test: the family. They actually asked if I was sure I had bought the right pasta, because there was no way this was gluten free. With the return of pasta to our lives, a sudden joy and return of enthusiasm returned for my gluten free journey. (Yeah, sometimes it truly is the little things).

Like many, we have started the routine of school, Seminary and whatever other activities come are thrown our way. As this year I am teaching Seminary (this is a religious class for our high-school aged students that they attend BEFORE school...still uncertain how I was chosen), I have even less time than normal, so I have not been as willing to whip up some waffles, pancakes or even omelets. My day typically begins at 0345 (so I can get my workouts in) and ideally should end at 1945 (7:45 pm); though this has rarely been feasible; bedtime just comes too early. Between exercising, Seminary prep, homeschooling (including lesson prep and grading), cleaning and dinner, I don't have either the time or energy to whip up and flip some pancakes. This lack of ability to prepare a varied breakfast menu has led to a  bit of murmuring from my teenagers, who have not fully embraced the "unprocessed" lifestyle that I am "forcing upon them." Ie. no toaster waffles, instant oatmeal or toaster pastries, thus they have resorted to cold cereal or eggs daily for breakfast, because it appears as following a recipe in the morning is too difficult. Eggs are awesome, just not every day, especially when GF baking requires so many and organic eggs unfortunately don't come cheap. I decided to do something about it. It just happened that I had a bunch of plums that need to be used up because the child that they were especially purchased for, must have been blinded for awhile because she "never saw them" as they were plainly placed on the shelf that is eye level for her in the refrigerator that she opens every day so she could not miss them. Anyways, in my desire to use the plums and quelch my children's murmuring of the unfairness of their lacking of processed breakfast choices (it appears following a recipe in the morning is too complicated for them), I challenged myself to find a solution.

Much to my happiness (and theirs), the first website I clicked on had the almost perfect recipe. I say almost perfect because of course, it wasn't gluten free. Note: I tend to compare a few types of the glutenous versions to a few of the non-glutenous versions and then come up with my own thing, because few of the recipes are what I'm looking for. After a few comparisons, I created a culinary work of art, literally. Not only was this incredibly delicious (I really have been wondering how I could have went my entire 36 25 years without this amazing dish), but it was actually beautiful. To be honest, I am not one for food presentation; the taste and texture is what matters most to me. Presentation is a nice upgrade for special occasions, but most definitely not a requirement. This recipe was amazingly simple; I think the longest part was heating up the oven and possibly slicing the plums (remember, I needed to use them up). So without much further adieu: I present My Dutch Baby, gluten free, of course. **Disclaimer: as I have never tried this in my days of wheat consumption, I have no idea if this is even close to how it is supposed to taste. All I know is even if it's not a close replica, it is outstanding. (Gluten-free phobics approved).

^^Please be sure to check out the Recipe FAQ's before trying my recipes.

Dutch Baby (GF, of course)

      Servings: 4-6

  Prep time: 5-10 min.

            Cook time: 30 min.

Ingredients:

·         2 TBS butter

·         1 cup milk

·         ½ cup (measured w/spoon) buckwheat flour

·         ½ cup (measured w/spoon) oat flour

·         3 eggs

·         1 TBS evaporated can juice

·         Pinch of salt

·         1 tsp vanilla

***desired fruit toppings (apples, plums, berries, etc.)

Directions:

1.      Preheat oven to 425⁰ F w/cast iron skillet (if using skillet).

2.      Add all items, except butter to blender. Lightly blend until all ingredients are incorporated and batter is smooth. Scrape down side and reprocess is necessary.

3.      When oven has reached temp. Melt butter in cast iron pan or use a pie plate and place in oven, just until butter is melted. Ensure sides of skillet or pan are also coated with butter.

4.      Pour batter into skillet or pie pan. Return pan/skillet to oven and bake for 20 min.

5.      Turn temperature down to 375⁰ and bake for another 8-10 min.

6.      When done, turn pancake out onto cooling rack for 2-3 min.

7.      Place on platter and top w/desired fruit toppings. Sprinkle powdered/confectioners’ sugar is desired.

**I used 6 plums, sliced them (left peels on), sauteed them in 1-2 TBS of butter, 2 TBS of sugar and 1 tsp. of cinnamon. After they were soft and warm, I stirred in 1 tsp of vanilla. Amazing.

***This could be easily adapted into a dessert with a slight increase in sugar. A consulting taste tester also suggest an confectioners' sugar icing could be poured over.

    *Wal-mart: I realize that in today's time Walmart is a "hot topic" that people are passionate about. While it is not my preferred store of choice and I do try to minimize my time and money spent there; in the area that I  live in, they have actually been the leaders in choices for organic produce and gluten free foods. Additionally, it just sometimes is just not efficient (in time or gas) to drive 20+ minutes to Whole Foods or Costco to pick something up. Fortunately, the grocery store a few minutes further down the road has begun to catch up and in some things have surpassed Wal-mart in their offerings; I try to go there if I am in need of something. With that said, I understand both the many arguments for and against shopping at Wal-mart and I do not judge others for the way they shop. I just ask that you respectfully do the same.