Tuesday, August 31, 2010

Summer Dessert: BBQ Brandied Peaches 'n Cream (GF of course!)

I know! Peaches on the BBQ! What a delicious and easy way to use those tasty summer peaches. I was trying to come up with a gluten free dessert to make for Matt's parents who are in town. I thought about a cobbler, a pie or even a crisp. Then I thought about how much work I would have to do to make batter or dough. But since it took me so long to look up recipes, I had basically timed myself out of being able to make anything. Then I saw this recipe on Food Gawker. Of course I made a few changes, because I'm lazy and forget what I'm supposed to do. The peaches were really good and better topped with Haagen Dazs. (Isn't everything?)

First you slice the peaches in half and remove the pit. Then you dip them face down in a mixture of brandy and honey, then dip them into a mix of brown sugar and cinnamon. This is the peaches ready for the grill.

Here are the peaches post-grilling ready for ice cream. Aren't they pretty?

BBQ Peaches: How To

There really isn't a recipe per se, just ingredients thrown together. Here's what I did:

Drizzle on a plate: Honey and Brandy- enough to coat the face of all your peaches

On another plate: 1/4 cup brown sugar mixed with 1 t cinnamon.

Dip halved and pitted peaches into honey mix then brown sugar.

Make sure grill is REALLY clean. You don't want old charred chicken bits sticking to the peaches! Then spray PAM so they don't stick.

Grill peaches face down first for 3-4 minutes (depending on how ripe your peaches are)
Flip over and grill face up for another 3-4 minutes or until a knife easily drops through. You want it soft enough to eat with a spoon. We had our grill at about 350-375.

Sooo good with vanilla ice cream! Enjoy!

Jules All Purpose Gluten Free Flour

I can't believe I haven't done my Jules post yet! I meant to do this a month ago. I've been using this miraculous flour without giving credit where it is due. Here it goes!

I used to be a Better Batter disciple. It was the first all purpose baking powder I tried after being really disappointed by Bob's Red Mill. And I tried Bob's after baking from scratch with 5 different flours with less than inspiring results. So, I'm using Better Batter and it is great. But it is still missing the texture of wheat flour. So baked goods are just slightly off. Then one day I'm searching my GF sites and I was drawn to the fun, whimsical packaging of Jules. I decided to order some and give it a whirl. I did my shake test before opening it to test the grittiness. It didn't sound like sand being shaken in a bag! This flour is soft and fluffy! Seriously, it's hard to tell it is gluten free. It truly can be substituted 1:1 in most any recipe. There is NO after taste, NO grittiness, NO brick-like heaviness. Just light, fluffy baked goods. You do need to practice GF baking tips like not over-mixing and always whisking or sifting, but beyond that it is pretty awesome!

I am a fan of not having to purchase 5 different flours/starches/xantham gum to create usable GF flour. Jules makes it so easy and it honestly tastes delicious. Ok, that is my Jules post. Please buy this product for your GF baking because you owe it to yourself or whomever you bake GF for, to EAT GOOD FOOD. Happy baking!

Tuesday, August 24, 2010

Gluten Free Sandwich Bread/Parmesan Grilled Cheese

We have been craving really good grilled cheese for awhile so I thought I would try making sandwich bread. It was really easy and tasted soo good. Much better than the loaves I have been buying at the store. When you buy GF bread at the store it is heavy, brick-like and crumbly. Not very inspiring. This bread came out light and chewy and tasted delicious when brushed with butter (obviously) and sprinkled with parmesan before grilling. We also had it toasted with jam this morning. No need to miss good bread anymore. I will be making this a lot!

Recipe for GF Sandwich Bread

Prepare 8"x 4" bread pan with Pam spray or line with parchment paper (I prefer to line with paper for ease of removal)

1 pkg. yeast
2 T. Sugar
1 cup warm water

Sift in small bowl
2 1/2 cups Jules or any all purpose flour
1/4 cup buttermilk or skim milk powder
1 1/4 t. Salt

Mix in lg. bowl (blend well)
2 t. cider vinegar
2 T. Olive Oil
2 eggs
2 egg whites
Add yeast mixture to wet ingredients

By Hand
Mix dry into wet gently, not over mixing
Lumps are okay

In a warm location for up to 45 minutes or until dough reaches top of bread pan; it won't rise much more in the oven so be sure it at least doubles before baking.

350 for 35-40 minutes or until it sounds hollow when tapped.
Slice while still warm. Can be sealed up and saved in fridge or frozen.

Wednesday, August 18, 2010

Gluten Free Raspberry Lemon Bars

It's hard to believe these are gluten free. Seriously. Jules GF Flour is so good it might as well be wheat flour. I didn't even add an egg to the shortbread and it holds together perfectly. This is my Grandma's recipe for lemon butter snow bars that I decided to throw a little raspberry in, just to switch it up a bit. I made these for a tennis team party because they are so pretty! Nobody there is even gluten free, but this flour just tastes better than regular flour to me. And it is so much better for you! Try these, you won't be sorry!

Grandma's Recipe for Lemon Butter Snow Bars

1/2 c. butter
1/4 c. sugar
1 1/3 c. All purpose GF or regular flour

Mix by hand or in blender on low until crumbly, press into ungreased 8" sq. pan ( I line with parchment paper so it is easier to remove). Bake at 350 for 18-20 min. or brown on edges.

2 Eggs
2 T. GF Flour
3 T. Freshly squeezed lemon juice
3/4 c. sugar
1/4 t. baking powder
**3-4 T. seedless raspberry preserves-swirled around. (optional)

Mix with blender until smooth and pour over crust...Bake at 350 18-20 min. Sprinkle with powdered sugar after it has reached room temp. and cut. It is easier to cut when at room temp. before chilling.


Wednesday, August 11, 2010

Gluten Free Focaccia Bread

Thought I would try another GF bread adventure last night and it actually turned out fabulous. I had this idea of eating lightly broiled focaccia, brushed with olive oil, and sprinkled with sea salt, cracked pepper and herbs. Sometimes I'm disappointed but this time I wasn't. The texture was spot-on, the crust crispy and the flavor was huge. I adapted this recipe from the Gluten Free Goddess but of course switched out her flours for Jules All Purpose GF Flour.

I sliced the baked wedges in half and brushed them with EVOO, and broiled them a minute or so until the top was crispy. We dipped them in oil and vinegar, and ate some topped with tomatoes and parmesan. Lots of options for the easy easy easy bread!!!

*** PS...This is another recipe that does NOT taste GF. Nobody will know.

Turn on the oven briefly- to warm it- then turn it off.
Whisk together these dry ingredients in a large mixing bowl:
2 1/2 cups All Purpose GF Flour (recommend Jules or Better Batter)
2 teaspoons xanthan gum (Not needed if using Jules or BB)
1/ 1/4 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons dried basil

Proof the yeast in a large glass measuring cup:
Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of raw sugar

When the yeast is poofy, pour the mixture into the dry ingredients and add:
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar (this helps bind and keep texture moist)
1/2 teaspoon mild rice vinegar or lemon juice
1 egg whisked

Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough-
more like a thick muffin batter. Scoop the dough into a 9-inch, greased cake pan dusted with
cornmeal. Using wet hands pat and shape the dough into a rounded loaf. Sprinkle with extra herbs and a little sea salt.
Place the pan into the warm oven and allow it to rest and rise for 20 minutes or until doubled.
Turn on the oven to 400 degrees F. Set the timer for 10 minutes, then turn oven down to
350 degrees F for another 12-15 minutes. Bake until golden and firm. If you thump it it should sound hollow.
Remove from the pan as soons you can and cool it on a wire rack. Slice with a sharp bread knife.
Makes 8 wedges. If you bake at a lower altitude, or you use eggs, the loaf might be done sooner- closer to 22 to 25
minutes. Keep an eye on it.
Source: glutenfreegoddess.blogspot.com

Thursday, August 5, 2010

Gluten Free Hostess Cupcakes!

Beware: These are extremely rich, sweet, chocolatey, creamy, fattening...

Homemade Hostess Cupcakes
(adapted from Food Network magazine, modified for gluten free by me)

For the Cupcakes
1 & 1/4 cups GF All Purpose Flour ( I used
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme (I didn't have any so I melted marshmallows instead)

For the Ganache
6 ounces bittersweet chocolate, chopped ( I used milk chocolate instead)
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing ( I used store-bought icing tube)
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk

2 cups powdered sugar
1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).
(It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip
;pipe onto the cupcakes to decorate.

(I copy n pasted these directions from www.bakeat350.blogspot.com)