Gluten Free Banana Bread

This is my favorite quickbread recipe and also my most frequently used recipe over all. It makes a great breakfast item or a nice snack with a cup of coffee. It works well for potlucks, bake sales, welcome wagons/baskets, gifts, and as an easy breakfast when you have visitors. I have even brought one, instead of the customary casserole, to a grieving family. They really appreciated a breakfast option, since everyone else gave them lunch or dinner items.

This recipe is a favorite, because I love adaptable recipes. The batter can be scooped into muffin tins for those who don’t like having to slice a loaf. It can be topped with oats, crushed nuts, or a gluten free streusel to make it more attractive. My favorite thing about this recipe is that you can switch out the nuts for dried fruit or chocolate chips. Cranberries add a holiday flair! You can also experiment with the spices or leave them out for a more basic banana bread. I have been known to add a gluten free bourbon or coconut flavoring in the past too! Just be careful not to add more than two tbsp of liquid (this includes the vanilla) or it will effect how the bread rises.

Ingredients

2 c GF Flour blend – I used Domata in this one, but have used Bob’s Red Mill and Wholesome Chow with success in the past

1 tsp Xanthan gum – only if your flour blend doesn’t already contain it

2 tsp GF baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 c sugar, granulated

1/2 c sugar, brown, not packed

1 stick butter, margarine, or earth balance, melted

3 bananas, medium, smashed

2 ea egg, large, lightly beaten

1 tsp vanilla extract

1 1/2 c pecans, pieces

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1. Preheat oven to 350 degrees Fahrenheit.

2. Sift flour, Xanthan gum, baking powder, cinnamon , and nutmeg together.

3. Mix in both sugars.

4. Mix in melted butter, mashed bananas, and eggs.

5. Fold in pecans.

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6. Grease a 9×5 inch loaf pan, then pour in batter.

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7. Bake 45-60 minutes until crust is golden or until a knife or toothpick you stick in the middle comes out clean.

8. Allow to cool in a pan for 30-40 minutes, before transferring to a wire rack.

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Pro Tips:

*DO NOT open the oven to check on the bread while it is baking. I know this is a well ingrained habit, but gluten free baked goods will collapse if you do this! Gluten is what normally gives breads and cakes their structure and stability. The rapid change in temperature caused by opening the oven will collapse what little structure is created by the xanthan gum. It is better to use the oven light to check on your baked goods through the oven window. I do not recommend opening the oven until the 45 minute mark to quickly check the doneness on this specific bread.

*If you have parchment or wax paper on hand, cut a piece the size and shape of the bottom of your pan (this works for cakes and bar cookies too!) place it in the pan after it has been greased. Having this paper at the bottom of the pan, keeps your baked good from sticking to the bottom of the pan and tearing apart when removing it.

Sweet Coleslaw

One of my favorite sides in the summertime is coleslaw. It is easy to make, since you simply mix everything together and let it sit overnight. This also makes it a great pot luck dish!

The origional dish was brought to the Americas by Dutch settlers who called it koolsla, meaning cabbage salad. Today there are many types of slaw, some of which are mayonnaise based, vinegar based, and red slaw.

My favorite is the classic sweet mayonnaise based slaw that you get in most fried chicken restaurants. Since I can’t eat the chicken, I don’t get to eat the slaw too often. Here is my version of the sweet coleslaw:

Ingredients

1 small onion, minced (or 1 Tbl onion powder)

2/3 cup mayonnaise

½ cup white sugar

3 tablespoons vegetable oil

1 tablespoon gluten-free white vinegar (Heinz is a safe option)

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder (optional)

½ teaspoon poppy seeds (optional)

1 small fresh cabbage, chopped to desired size

1 medium carrot, grated

1. Whisk mayonnaise, sugar, vegetable oil, vinegar, salt, and poppy seeds together in a large bowl until smooth.

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2. Add in cabbage and carrot (or coleslaw mix) and toss to coat.

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3. Cover bowl with plastic wrap or lid; refrigerate at least 2 hours before serving. Overnight works best.

Tips:

*You can substitute the fresh cabbage and carrot with a 16 ounce bag of coleslaw mix from the bag lettuce section of the grocery store. It also saves you from having to chop and grate.

*For a tangy version of this coleslaw add 1 tablespoon prepared horseradish

*I have in the past used Veganaise instead of mayonnaise for an egg-free version. It works, but the flavor is not quite the same.

Lactose-free Hot Crab Dip

Ingredients

8 oz can jumbo lump crab, picked clean of shells

8 oz tub of dairy free cream cheese (I used Tofutti)

8 oz of Cabot Sharp cheddar cheese (naturally lactose free), or dairy free cheese of choice

1 stalk of green onion, sliced

1 garlic clove, minced

1 Tbl paprika

1/2 tsp salt

1 tsp sugar (optional, if you like a little sweet)

1 tsp chili powder (optional, if you like a little spice)

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Preheat oven to 350°F. Scale out all of your ingredients. Break up the cheese if it comes in a block, like mine did. Pre-shredded cheese works fine to.

*You can replace the seasonings with Lawry’s season salt (McCormick states that it is GF, even though the packaging does not mention it), if you need to make this quickly.

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Mix it all together and spoon it into a 1 to 1.5 quart baker.  Bake 40 to 45 minutes until bubbly.

*Keep in mind that if you used dairy free cheese, it will take longer to melt.

*For a faster cook time, you can heat it in a pan on the stove, stirring constantly until melted.

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Serve with your favorite gluten free crackers or bread. I served mine with both rice crackers and lentil crackers. Enjoy!

Turkey Meatball Pho

My husband absolutely loves vietnamese pho and it is one of the few stove top dishes he will help me make (he prefers cooking on the grill). While I eat vietnamese food every chance I get, it is difficult to find a restaurant where they have gluten free options. Even though the noodles are gluten free (rice), many restaurants marinate their meat in either soy sauce or hoisin sauce, which are not gluten free. I have even been places where they added soy sauce to the broth. So I make it at home!

Traditionally, pho is made with sliced meat. However, we prefer a meatball version, which I have seen on menus before. It’s great because because you can mix in extra flavorings there too. Also, ground meat is cheaper! This time around, we decided to make it even less traditional and go with  a leaner ground turkey, instead of beef.  Since I used poultry for the meat, I also opted to use chicken stock instead of traditional beef stock. You can easily change the recipe back to the beef, using like quantities of each.

Ingredients

1 quart gluten free chicken broth

2 shallots – 1 quartered, 1 sliced

1 piece star anise

1 tsp cilantro, dried

1 tsp sugar

1 inch piece of ginger, fresh – slice half, and mince the other half

2 shallots – 1 quartered, 1 sliced

1lb turkey, ground

1/2 cup gluten free bread crumbs (or crushed GF crackers)

1 tsp garlic, minced

1 medium jalapeno pepper (optional)

1/4 cup white onion, minced

6 oz rice noodles

1 oz bean sprouts, rinsed

Optional Garnishes: 

1/2 bunch Thai basil, shredded

1/2 bunch mint, shredded

1 lime, sliced in wedges

1 tbl peanuts, crushed

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To start, pour chicken stock into a 3 to 4 qt pot. Add the quartered shallot, sliced ginger, the star anise, and the cilantro. Simmer, while you make the meatballs.

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Next, heat up a frying pan with some oil. Mix turkey with the breadcrumbs, minced ginger, garlic, jalapeno, and onion. Roll into balls, preferably bite sized. *My husband made these much too large, so we had to cut them up to eat.*

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Brown the meatballs on all sides. They do not have to be cooked all the way through, yet. While they are browning, skim the shallot, ginger, and anise out of the broth.

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Once the meatballs are browned, add them to the broth and simmer for 10-15 minutes, or until meatballs are cooked through. While that simmers, boil some water in a large pot and cook the rice noodles. They cook very quickly, usually 6-10 minutes, so keep an eye on them. While the water is boiling, quickly fry the sliced shallots in the hot oil left over from the meatballs, then set them aside.

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Drain the noodles and divide them between two bowls. Top with bean sprouts. Add some meatballs and broth. Add desired garnish. We used basil, jalapeno slices, and the fried shallot. Lime wedges, mint, and peanuts are other great traditional options.

Honey Sesame Chicken

One type of food that I miss being able to eat at restaurants is Chinese food. I have not once been comfortable ordering food at a Chinese restaurant, since I found out I was wheat-intolerant. It seems like most of the food is cooked in the same few woks, with little to no cleaning in between orders. So much cross-contamination! Also, they never have gluten free or tamari soy sauce available, like a few Japanese restaurants I have encountered do.

Because of this, the only time I get to eat Chinese food, is when I make it myself. The other day, i started craving the sweet honey sesame chicken I used to order as a kid, so I decided to try to make it myself. I did a lot of research and  managed to piece together an excellent and (as always) adaptable recipe.

I also love a good slow cooker recipe, because you can prep it ahead of time, do most of the clean up before the meal has finished cooking, and you don’t have to babysit the pan, which frees up your time to do other things.

Makes 2-4 servings

Ingredients:

1.5 tablespoons of rice vinegar

1/4 cup of honey

½ teaspoon of Sriracha (or other hot sauce)

1.5 teaspoon of sesame oil

1/4 cup of tamari soy sauce (or coconut aminos, if allergic to soy)

1 teaspoon of minced clove garlic

1 medium onion, sliced

2 teaspoons of corn starch (or arrow root, if allergic to corn)

2 tablespoons of water

1.5 pounds of boneless and skinless chicken breast, cubed

For garnish: scallions, sesame seeds

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  1. In a bowl, add the rice vinegar, honey, Sriracha, sesame oil,  and tamari.
  2. Mince the garlic clove and slice the onions. Add these ingredients to the bowl and mix well.
  3. Mix some water and the starch together, whisking to get out any clumps, then add this to the sauce.
  4. Put the chicken breast in the slow cooker and pour the sauce over it making sure that the chicken is covered.

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5. Cook covered on high heat for 3 ½ half hours or 5-7 hours on low heat.

6. Transfer to a serving bowl, garnish, and serve with white rice. Enjoy!

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Notes:

  • I don’t like things too spicy, so I only used a little Siracha to balance out the sweetness of the honey. If you do like it spicy, you can always use more hot sauce or add a chili or two to increase the heat.
  • You can sub out the white rice out for healthier options like brown rice or quinoa too!

At The Table Together 5 Minute Gluten Free Pizza Dough Mix Review

Happy Monday everyone! Over the weekend I decided to try out a pizza dough mix that I found at Homegoods (one of my favorite places to find cheap GF items). It is made by a company called A Tavola.

Pizza Mix

I was very excited to find this because not only is it GF, but it is vegan as well! I love pizza but it has been very difficult for me to find a dough mix or recipe that is both gluten and dairy free. It also states in several places on the package that it is easy to make, quick, and foolproof.

I started out following the instructions on the package, but soon hit a snag. The package states that you should form the dough into balls on a flat baking sheet, flatten them in the middle, and let them rise. My dough came out WAY too runny to be able to shape it like regular pizza dough. Not foolproof!

I went to the company’s website and discovered that their online tutorial is different from the package’s instructions. The website said to place the dough in pie/cake pans to shape the crust. I separated the dough into two greased 8″ cake pans and used a knife to spread it into the shape I desired.

After letting them rise, I baked them plain for 10 minutes. Then I added the toppings and baked it for 10 more minutes. Here is the result:

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They actually puffed up a lot more than I expected, but did not turn as brown or crispy as I hoped. Because of this, the pizza was not easy to pick up.

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Here is a side view. Hopefully, you can see that the crumb structure was actually pretty nice. It also tasted good as well.

If you would like to try this yourself, I would suggest either using less liquid or adding more of your own GF flour blend to make it easier to work with and easier to pick up when baked.

Gluten-Free Fall Shepherds Pie

This recipe is great for the fall and holiday season. For me, shepherds pie is a comfort food. It is a simple, but filling meal and it is great to have on a chilly day. I thought I’d try something a little different this time around and my results ended up being really tasty! I pretty much made it up as I went along, so by all means, adjust it to your tastes. I also think you could make this by utilizing your Thanksgiving leftovers! You could substitute shredded turkey for the ground turkey, leftover sides as the vegetables, leftover yams/sweet potatoes for the sweet potato topping, and cranberry sauce for the garnish.

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I also made a couple mini pies for my husband and I to take for lunch the next day!

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Ingredients

2 Tbl oil (I used grape seed oil, but you can use whatever you prefer)

1 small onion, chopped

2 cloves garlic, minced

2 lbs sweet potatoes

1.5 lbs turkey, ground

1 Tbl poultry seasoning

Salt & pepper, to taste

2 – 15oz cans of vegetables (here, I used 1 can of green beans and 1 can of corn)

1 Tbl butter or buttery spread (I used Earth Balance)

1 Tbl milk or milk substitute (I used soy milk)

1/4 tsp ginger

1/4 tsp clove

1/4 tsp allspice

1/2 tsp cinnamon

1 tsp maple syrup

1/2 cup dried cranberries, soaked in warm water (optional)

Instructions

  • Preheat oven to 325˚F
  • In a large sauté pan, heat oil and add onion.
  • While the onions are cooking, cook your sweet potatoes, then set aside to cool. I used the potato option on my microwave (make sure you poke holes in the skin to prevent the potato from exploding).
  • When your onions are starting to turn translucent, add in the garlic. When the onions are done remove them from the pan.
  • In the same pan add the turkey, poultry seasoning, salt, and pepper. Cook until brown, then drain.
  • Mix the turkey and the onions together and place them at the bottom of your desired baking dish.
  • Next, layer your vegetables on top of the turkey.
  • Scoop out the insides of your sweet potatoes into a medium sized mixing bowl and mash them with the butter, milk, spices, and syrup.
  • Top your shepherds pie with the sweet potato mixture. You may need to use a knife or the back of a spoon to spread it evenly.
  • Bake in the oven for 20-30 minutes until heated all the way through.
  • Top with cranberries and enjoy!

Makes about 4 servings

Gluten Free/Dairy Free Cake!

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I made a birthday cake this weekend!I tried a new gluten free recipe and adapted it to be dairy free. No one could tell it was wheat/dairy free (I didn’t tell them until later)!

Ingredients:

2 ¼ cup all purpose gluten-free flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

cup soy milk

2 teaspoons gluten-free vanilla extract

 

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

For the icing I used a mixture of Earth Balance Coconut Spread, Powdered sugar, vanilla paste (extract works too), and soy milk for consistency. Mix them in a stand mixer to taste. Keep in mind that the coconut spread has a lower melting point than butter. Enjoy!