Gluten Free Dutch Apple Pancake

Recipe for Gluten Free Dutch Apple Pancake

4 eggs

1 cup milk

2/3 cup flour (Use Jules or other GF all purpose flour for gluten free)

6 tblsp. butter, divided

3 tblsp. sugar

1/2 tsp. vanilla

1 apple or pear, peeled, cored and thinly sliced

1 lemon

2 tblsp. confectioner’s sugar

Preheat the oven to 375 degrees.

Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed.

Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium- high heat. Add the apple slices and stir to coat with the butter. Pour in the batter and transfer immediately to preheated oven.

Cook for approximately 35 minutes or until edges have puffed up and are golden brown. Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.

Enjoy!

Thanks to: Never Enough Thyme http://www.lanascooking.com

Mini cherry crumbles-Gluten Free of course!

Aren't these mini crumbles cute? These are for dessert tonight and I think they might need

a scoop of vanilla ice cream on the side. They were super-easy to make, and if you have Jules

Gluten Free Flour or another all-purpose flour you are set!

The filling goes in the shells after they have cooked 10 minutes and then the remainder

of the crumble goes on top of the cherries. They cook another 15 minutes. Be sure to spray

cupcake tins first with PAM and they will scoop right out after they have cooled.

RECIPE FOR GLUTEN FREE MINI CHERRY CRUMBLES

Preheat oven to 350 and grease muffin tins

1 can cherry pie filling or other fruit filling

Mix:

1 t. cinnamon

1/2 t. salt

1/2 cup brown sugar

1 cup GF or regular flour

1 cup oats

Add:

6 T. melted butter and stir

Press enough crumble into the bottom and sides of about 9 muffin cups

and leave a little crumble to sprinkle on the top of the cherries

Bake at 350 for about 10 minutes then spoon your filling into each shell and

sprinkle the remaining crumble on top of each cherry mound

Bake again for 15 minutes or until the top is golden

Let cool for 20 minutes in tins, then cut around outside with a knife and

carefully remove to a cooling rack.

GF Banana coconut crumble muffins

These "muffins" turned out really good. They are "muffins" because they are almost cupcakes. What is the difference anyway? These are made with butter and sugar, but I feel like the bananas and coconut add a little fiber and nutrition-so that's why they are "muffins". Once again, I'm amazed at how awesome Jules GF flour is. I was expecting flat-tops and I got puffy little mounded muffins! So cute! Jules has yet to disappoint.

By leaving some of the banana diced instead of mashed, you get little chunks of yummy banana in every bite.

Recipe for GF Banana coconut crumble muffins

Preheat to 350-Makes 12 muffins

Crumble-Mix with a fork until crumbly-set aside

1/3 c. brown sugar

1/4 c. Jules or other all purpose GF flour

1/4 c. coconut

1 T. melted butter

Whisk in small bowl

1 1/2 c. Jules or any All purpose GF flour

3/4 t. baking soda

1/2 t. salt

1 1/2 t. cinnamon

Mix in large bowl

1 1/2 t. vanilla

2/3 c. sugar

1 lg. egg

Add (whisk-in) to wet

6 T. Slightly cooled melted butter (not too hot or it will cook the egg)

Add gently to wet

1 c. or 2 mashed ripe bananas

1 diced banana (in chunks)

Optional add-ins

1/4 c. coconut

1/4 c. chopped walnuts or other

Mix dry into wet with a spatula, do not over mix

Fill muffin liners about 3/4 full

Drop crumble mix on top of each uncooked muffin

Bake 20-25 min. or until a toothpick comes out clean!

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!

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)

Proof

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

Rise

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.

Bake

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.

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

CRUST:

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.

Filling:

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.

Yummy!