Gluten Free Cheri

We’re not huge on salads over here, maybe its because every time we eat out, the waiter delightfully tells me, ‘oh gluten free, you can eat any of the salads!!’.  Thanks! […]

Gluten Free French Apple Cake here Mesdames et Messieurs! As the name of this blog indicates, we just love, well, French anything really! It just feels like French desserts in particular have such an air of refinement about them. Can you imagine a little gluten free Parisian Cafe filled with little fruit tarts, and madeleines, napoleons and croissants?! We would ride our baby blue basketed bicycles, wear polka dot tights and little leather gloves to sip a cup of fine tea, alongside petit rainbow macarons…Ohhlala….

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Is Korean Food gluten free? […]

 Is apple season more exciting than pumpkin season? Quite possibly… What makes this year extra special is our matured apple tree in the backyard, it sprinkles the ground each day with organic tart + sweet apples. I am stoked to have the predicament of too many apples, because really, there is no such thing, I don’t think I’ve ever tasted something with apples that I didn’t like. Hmm…nope can’t think of anything….

6 months ago I would have said a fritter would never be something I would ever attempt to do gluten free, but then I started using Pamela’s Baking Mix…it’s inspired me.

 I actually came across this recipe on PamelasProducts.com, it looked easy enough, so I gave it a go. After my husband came home and ate three in a row, I was certain these were a success. Light and fluffy inside, and crispy outside. A good baking flour mix is so important, and I sometimes go to three different stores just to get all the varieties that I like, however when you can just use one product that’s really good, you save a lot of time and mullah.

 I added even more apple to this recipe than it calls for, the more the better as long as the dough is still sticking together.

What you need:

Fritters:

Olive Oil or Canola

2 tbsp butter

1-1/2 cups chopped apples

1-1/2 cups Pamela’s Baking & Pancake Mix

1/2 cup sugar

1/2 cup milk

1 egg

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

Glaze:

2 cups powdered sugar

1 tsp cinnamon

2 tbsp water

Directions:

In a large bowl, mix fritter ingredients (first 9). Mix well. Set aside. In another bowl, mix glaze ingredients and set aside. Pour 1 inch extra virgin olive oil in pan (heat until oil stays bubbly when food is added, NOT boiling). Drop small spoonfuls of mixture into oil, let cook about five minutes per side. Drain for a few minutes . Use lots of paper towel to absorb extra oil). Drizzle with glaze mixture.

There used to be few things I enjoyed more than going out with friends for wood oven pizza and beer on Sunday nights. I spent the first two years after being diagnosed with Celiacs Disease buying pizza crusts from various gluten free bakeries, and trying very hard to make my own decent Gluten Free pizza crust that measured up to what I was accustomed to. I bought all kinds of exotic flours to come up with the miracle formula that would somehow bind everything together to form a thin, bendy yet crispy on the edges crust…I am pleased to tell you I have currently halted all efforts…(should I come up with a clever homemade recipe in the meantime, I will be sure tell you all;)), however, I recently discovered the best Gluten Free pizza crust I have ever tried to date, and it is…..drum-roll please….. Sabatasso’s Pizzeria GF Pizza. It sells at Costco in the frozen section, it’s great price, good size, THIN, soft and crispy.

It’s so nice to have something I can quickly doctor up a bit and then pop in the oven for a super fast, yet delicious meal. I love playing around with different toppings and I thought I would share one of my favorites so far. You must try this crust, you won’t be disappointed.

Gluten Free Fig, Carmelized Onion & Prosciutto Pizza

You will need:

4-5 Dried Figs sliced thinly ( I like the organic unsulphered dried figs at Costco )

2 White Onions Sliced

4 slices GF prosciutto

Boursin Garlic & Herb Cheese(or whatever cheese you like to add to pizza)

Butter

Carmelized onions add so much flavor and the leftover onions can be added to a sundried tomato omelette, or whatever you like, to add great carmel-y flavour. To make them you need to put a generous knob of butter in a pan over medium-low heat, add the onions, (lower the heat as they progress) stir them for 45 minutes or until they have turned brown and really sweetened up. I sometimes add a tbsp of brown sugar to encourage the process.

Add your prosciutto however you like to the frozen pizza crust, top with carmelized onions, figs, and crumbled Boursin cheese. Bake according to instructions.

I’ve learned to always carry a snack with me. Inevitably there are going to be those moments where you are out and about..chillin with a friend, shopping, maybe taking the metro downtown, having a grand ol time. And then.. wham!  You are suddenly struck with monster hunger pangs with not a gluten free snack in sight. It’s happened to me a thousand times, and although I never would give in and eat something I knew I would pay for later, the first year going gluten free did include some grizzly bear sized blood sugar crashes…say what..?!

I quickly figured out that it pays to have a snack in my bag or stowed in the car… 

There are some great pre-packaged Gluten Free granola bars out there. I love “Kind Dark Chocolate Cherry Bars” and “Lara’s new Banana Bread Nut Bar”, (seriously, it tastes just like banana bread … marvelous!) But hey, why not try making your own? It will save you lotsa money, and they are soooo good. I’ve made these many times, each time with different ingredients..

The recipe is adapted from A Beautiful Mess, I’ve added Crispy Rice Cereal for crunch, peanut butter for even more awesome flavor, pecans (my favorite nut BTW) and dried cherries, (I’m inclined to think cherries are most decadent of dried fruit), you add what you like. These taste amazing; amazing as in, my mom cried when she ran out of her personal stash!

(I used milk chocolate on these since I was out of dark, but dark is better:))

Gluten Free Bars

2 cups quick cooking gluten free oats

1 cup sliced almonds

1/2 cup shredded coconut

1/4 cup pecans

1/4 cup chia seeds

8 chopped up dried cherries (or whatever dried fruit/nut/seed you prefer)

¼ cup gluten free crispy rice cereal

1/4 cup olive oil or coconut oil

4 tablespoons butter

1/4 cup brown sugar

1/3 cup honey

1 teaspoon gluten free vanilla extract

¼ cup peanut butter

1/2 cup dark chocolate pieces

Parchment Paper (a must with these)

Combine the oats, almonds, coconut, pecans , chia seeds, cherries, crispy rice and olive oil. Stir so that everything gets coated in the oil. Bake at 350°F for 8-10 minutes.

In a pot over medium heat stir together the butter, sugar, honey and vanilla extract until the butter melts. Bring to a boil then remove from the heat, stir in peanut butter. In a bowl combine the granola and butter mixture so that all the granola gets coated. Line an 8×8 square pan with parchment paper. Press the granola mix into the pan. Bake at 300°F for 25-28 minutes. Next melt the chocolate, I like to cheat and microwave it in 30 second increments stirring after each 30 seconds., but you can also melt it with a double boiler. Carefully cut into bars, pop them in the freezer to set a bit, pour chocolate on top and freeze again for a bit.

Your first year of going “gluten free” isn’t easy but these “tasty” little bars will definitely help make the adjustment just that little bit sweeter!

Thailand is my Disneyland. The most enchanting place I’ve ever been. Kind, beautiful Thai people, life-changing Elephant treks thru the jungle, the famous Phi Phi Islands, and of course ridiculously cheap Thai Massage. Oh, and then top all that off with the most amazing Thai Crab Curry you’ve ever had, whilst sinking your toes into exotic sand, on the most pristine beach you’ve ever been. My husband and I sucked every morsel of crab outta those shells, and gleefully refused to wash our fingers of the coconut curry deliciousness our fingers smelled of for hours afterwards.

A lot of what I cook on the fly mid-week ends up having a Thai influence of some kind. I try to always have limes, peanuts, and fish sauce on hand. This is what I whipped up last week, it’s a great, super fast, minimal cooking dish, and the veggies are raw for extra crunch and freshness. Feel free to add giant prawns, or chicken, or any protein  you like.

You will need:

1 tsp Coconut Oil

1 can Coconut Milk

3 tbsp GF Braggs Soy Seasoning or Soy Sauce

2 tbsp GF Thai Yellow Curry Paste (or more to taste)

3 tbsp Brown Sugar

1 tsp of GF Sriracha (omit if if you don’t like spice)

2 tbsp GF Fish Sauce

2 Limes

3 Eggs

1 Container of Firm to Extra Firm Tofu cut into cubes

1 Package Rice Noodles

¼ C Peanuts finely chopped

1 C Bean Sprouts

1 Red and Yellow Bell Pepper sliced into fine strips

Chopped Cilantro

Chopped Green Onion

Bring a large pot of water to a boil. Cook the noodles according to directions. Combine Coconut milk, and next 5 ingredients in a medium bowl, add the juice of one lime, stir together. Heat a large stirfry pan over medium heat and add coconut oil. Add tofu, and then make a well in the centre, add the eggs and scramble them. Next add the noodles and liquid ingredients and mix it all together so that the noodles are coated with the sauce. Dish up the noodles and place veggies and peanuts on top. Add a lime wedge to each serving.

Fall is a favorite season for many, while it is not my favorite, there definitely are perks. One of them being the leaves turning color, warm chunky sweaters, not having to get your run/walk in before 7:00 am, and of course baking again! I lose all desire to cook anything in the summer but as soon as Fall comes, it’s so back on!

There are so many things to do with leftover rice, a favorite of mine would be Korean Kimchi Fried Rice, (recipe coming soon), brown rice scrambled with eggs, kale and GF soy sauce, and of course rice pudding. Today I thought I would do something very fall and take advantage of the gorgeous Acorn Squash I had on hand. Hope you like!

Stuffed Squash with Sausage and Kale

2 Acorn Squash (cut in half, de-seeded)

2 cups cooked rice (I originally cooked mine in chicken broth instead of water)

2 stalks celery

Gluten Free Sausage 1-2 links cut into small pieces (I used 1 Freybe extra long link)

1 small Onion cut into small pieces

2 cups Kale, cut into small pieces

2 Apples, cut into small pieces

2 tbsp Coconut Oil

1 tbsp Curry Powder

1 tsp Cumin

Maple Syrup

Salt + Pepper

Gluten Free Breadcrumbs (optional)

Preheat oven to 350 deg.s Place squash on oven pan, put a little knob about 1 tsp of coconut oil and 1 tsp of maple syrup in each squash halve, rub this over the edges of the squash as well, season with salt and pepper, then bake for about 20 minutes or until squash is soft.

Meanwhile heat up a large pan, and saute the sausage, then remove sausage and put aside. Add 2 tbsp of coconut oil to the pan, add in the curry, cumin, onion, and celery. Cook until onions are softened. Add in the rice, apple, sausage, and 2-3 tbsp maple syrup (to taste) stir to combine, mix in the kale. Carefully fill the squash halves with the mixture, sprinkle breadcrumbs on top. Bake for another 15 minutes. Enjoy.

Pumpkin Peanut Butter Cookies

Over the past weekend I decided to experiment. My enormously large kitchen island was completely covered with various bags of flour, starches, doughs, cutting boards, cheeses, pumpkin, would I, could I, ever make it as a gastronomist…? I have to say that after trying endlessly to come up with a beautiful homemade gluten free pasta recipe, I surrendered…oh and fluffy gorgeous pumpkin cookies, not gonna happen..not this time anyways. But I won’t give up, I’m learning patience..

One of the joys of eating GF is that it has completely encouraged me to cook. Really cook. I would have never learned some of the things I have otherwise. It forces you to do research, search for ingredients, really slow down in the kitchen, turn on smooth jazz, enjoy the process.

For days that I just can’t seem to make something worthy to feed to my Joel, I revert back to simple classics, until I get my nerve back up to try again, (GF croissants: ‘I will be back’) Peanut Butter Cookies should be the first thing any new Celiac should make. They are so simple, naturally gluten free, and taste even better frozen. Here, I have added just a little pumpkin for a subtle hint.

Here’s my little spin on a classic:

Pumpkin Peanut Butter Cookies

1 cup peanut butter
¼ cup pure canned pumpkin
1 cup sugar
¼ cup brown sugar
Pinch of nutmeg and cinnamon
1 tsp baking powder
1 large egg
About 8 squares dark chocolate

Preheat oven to 325F degrees. Stir everything but the chocolate together thoroughly in a large mixing bowl. Grease a baking sheet. Form cookies into small balls and bake for about 10-13 minutes. While baking the cookies, microwave the chocolate in a bowl for 30 seconds at a time stirring after each 30 second increment until melted. When cookies are done baking, they will just start to turn brown on the edges. It’s better to undercook then overcook these. Use a tablespoon to pour the chocolate over the cookies in whatever design you like. Leave them on the pan and put the pan in the fridge for the cookies and chocolate to harden up. I think these are even better frozen:) Enjoy with a latte!

Peaches just seem like the fanciest fruit. They make their grand appearance at some point in summer, and I always feel the need to do something pretty special with them to match up to their sublimeness. When in doubt, why not go French? This is Gluten Free Cheri after all…

These galettes have been declared my best dessert, I’m not too sure, but I know I really really like them and most importantly, they are sooo easy to make, this is quickly becoming my go-to no brainer dessert. You can make these with many different kinds of fruit. Raspberries are amazing.

Almond flour is the hero in this recipe, lending a subtle nutty flavor.

Gluten Free Peach Galette

 2 tbsp melted butter

1 egg white

1 cup almond flour

⅓ cup sugar

1 tbsp coconut flour

1/2 tsp cinnamon

1/4 teaspoon baking soda

dash of sea salt

 Place dry ingredients in a small-medium bowl, stir together. Make a well in the middle and add melted butter and egg white. Stir well to combine.  Shape dough to form a ball shape and then put in the refrigerator.

 3 ripe peaches

Dash cinnamon

1 egg yolk

2-3 tbsp maple syrup

Preheat you oven to 350 degs. Slice up your peaches as thinly as possbible. Add cinnamon to peaches, toss to coat. Get out your nonstick baking tray and add parchment paper if you have it. Sprinkle some flour on the surface and then divide dough into two sections, place on pan and form into two round flat shapes. Arrange your peaches on top leaving a border at the edges. Next fold up the outer edges, rounding edges as you go. Wisk the egg yolk and maple syrup together and spread on the edges of the dough, to encourage a nice brown color. Bake for 20-25 minutes. You can drizzle a little maple syrup on top of the peaches for a nice glaze. Serve with Ice Cream.