Gluten-Free Oatmeal-Raisin Chip Cookies

Gluten-Free Oatmeal-Raisin Chip Cookies... WOW that is a really long name, but it should be since this is such an extraordinary cookie that packs a big punch. This is actually my grandpa's recipe but I thought that I would still share it, since I fell in love with these cookies. I am very lucky to have understanding friends and family, who support me(and cook for me) gluten free meals and desserts. <3

Gluten-Free Oatmeal-Raisin Chip Cookies
3/4 cup of butter, softened
1 cup packed brown sugar
1/2 cup of granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon(optional)
2 eggs
1 teaspoon vanilla
1 3/4 cup of oat flour(you can make your own it's super easy,  but grind the oats in a food processor or coffee grinder)
2 cups of rolled oats
1 cup raisins(or snipped dried tart cherries)- optional
1 cup of semisweet chocolate(optional)
1/2 cup of shredded coconut(optional)

Directions
1. Preheat your oven to 375 ° F.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if you want the cinnamon.
3. Beat until combined, scraping the sides of the bowl occasionally.
4. Beat in eggs and vanilla until combined.
5. Beat in the oat flour and then stir in the rolled oats.
6. Then if you want you can stir in some raisins, semisweet chocolate, or/and coconut.
7. Either using two spoons or an ice scoop(which I highly recommend) drop the dough into rounded teaspoons about 2 inches apart onto a greased cookie sheet.
8. Bake in a 375° oven for about 8-10 minutes or until the edges are golden. 
9. After baked, cool on cookie sheet for a couple minutes. Then, transfer to a wire rack and let cool.   
10. Enjoy! :)  

"Baked" Potato Soup

Ever since I went to Mimi's Cafe I fell in love with their Cafe Corn Chowder. I decided to make it one day, and ending up liking my version just the same. When I became gluten-free, it was during the winter months(November) and I was disappointed that I couldn't eat the soup anymore. I finally decided that I was going to try to make it gluten-free(and still taste the same). Although it is not identical to Mimi's(I don't like the sugar in theirs), I think it's pretty close. : )

Baked Potato Soup

4 Tablespoons of corn starch(if you can't have corn you probably can substitute rice flour.)
1/2 stick of butter(1/4 cup)- I know it seems like a LOT of butter but trust me it's worth it.
2 Tablespoons of chicken bullion/or stock
dried onion to taste(it really depending on what you like)
a dash of parsley(again however much you like) 
pepper/salt( If you are trying to cut back on salt, I sometimes add a little bit of celery)
4 cups of milk
1 can of corn(you can use fresh)
2-3 potatoes(depending on their size and how much you like)
bacon, ham, etc(optional) 

 Directions
1. Start by baking your potatoes. I do mine in the microwave for about 6 minutes. I like it because it's faster, but you are welcome to bake them in the oven.
2. Once your potatoes are done start to make a rue. Heat a pan on medium, and melt your butter. Then add your cornstarch and stir to form the rue.
3. Next add your milk and stir to combine with the rue(make sure their aren't any clumps)
4. You can begin adding your pepper, salt, onion, parsley, and bullion(or stock)
5. Cook this for a little bit to get cook out the cornstarch-y taste.
6. Cut up your potatoes into bit size pieces, then add.
7. Lastly, add your corn. Enjoy! :)


Note: You can add bacon, ham, or any other kind of meat you like. I like this soup on its own though. :)

Gluten-Free Oven Pancake

I am honestly in LOVE with this recipe. It took me making it about 5-6 times before I really felt I had it. I started out using milk, but I had some leftover buttermilk that needed to be used. BAM! I had a lot creamier version. I have literally eaten this for breakfast, lunch, or dinner. For breakfast you can put fruit or maple syrup, for lunch you can put some kind of sauce, for dinner you can eat it as your bread(along with your meat or veggies).

Puffed Oven Pancake

6 eggs(extra large)

½ cup of rice flour

½ cup of sweet rice flour

½ cup of tapioca flour

½ teaspoon of xanthan gum

1-2 Tablespoons of sugar(depending on how sweet you like it)

1 Tablespoon of vanilla

1 ½ cups of buttermilk

1-2 Tablespoons of butter

Directions

1. Preheat your oven to 450° F
2. Combine yours flours and xanthan gum.
3. Combine your eggs, buttermilk, and vanilla.
4.  Combine your wet and dry ingredients. (It’s okay if there are lumps.)
5. Let your batter sit for a few minutes. This is an important step in order to ensure you won’t get clumps of flour in the final product.
6. Once you oven is around 180-200° F you can put your pan(preferably glass or ceramic dish… I use a oval dish.)
7. Once the butter has melted and is covering the bottom of the dish, pour your batter in.
8. Bake for about 20-30 minutes.
9. Enjoy! You can serve this with maple syrup, fresh fruit, or even yogurt

Super Peanut-y Butter Cookies

I have been baking more and more since I have finally gotten the hang of how to work with gluten free flours(and creating my own recipes.) This recipe was a favorite from before graduated from mixes. I couldn’t resist sharing it with you all. 

 

Peanut Butter Cookies

2 eggs

1 stick of butter

1-3 Tablespoons of milk (depending on where you live)

1 bag of Pamela’s Vanilla Cake Mix

Peanut butter

M & M’s, chocolate chips, etc

Directions

1. Cream the butter and eggs together.
2. Mix in the cake mix.
3. Then add your milk. It is important to not do this visa versa because you might add too much and have too wet of dough.
4. Then add equal amounts of peanut butter. I know it sounds like A LOT but trust be its worth it.
5. Add your M & M’s, chocolate chips, or whatever you like. This is about you being the chef and making the recipe fit your taste. You can even roll them in a little bit of sugar for some extra sweetness and crunch.
6. Heat your oven to 350 ° F and bake about 5-7 minutes until done. Your baking will vary depending on your oven and how much liquid you had to put in.
7. Enjoy! : )

Gluten-Free Buttermilk Waffles

Although my mom’s(and my) recipe for gluten-free waffles isn’t known world-wide, it’s sure a hit in our family. After trying gluten-free frozen waffles, these were a huge surprise. Being new to the gluten-free world I didn’t know that gluten-free food could actually taste good. When I made these waffles, the moment I put them in my mouth I knew that being gluten-free was going to be the most challenging, exciting ride of my life. I discovered that if I wanted my waffles, brownies, pancakes, etc to taste like when I was little, I would have to really work on it. : )

Gluten-Free Buttermilk Waffles
1 ½ cup of Pamela’s Gluten-Free Bread Mix
½ cup of Pamela’s Gluten-Free Baking & Pancake Mix
1 Tablespoon baking powder
1 Tablespoon white sugar
3 whole eggs(extra large)
½ cup of vegetable oil
1 Tablespoon vanilla(good quality if available)
2 cups buttermilk

1.     Preheat your waffle maker
2.     Combine the dry ingredients
3.     Combine the wet ingredients
4.     Mix the dry and the wet together
5.     Cook your waffles in the maker
6.     Enjoy! :) 

Lemon Custard Cakes

Ingredients:
·3 eggs, separated
·½ cup white sugar
·1 TBS cornstarch
·4 tsp lemon zest
·½ cup freshly squeezed lemon juice (about 3 or 4 lemons)
·¾ cup milk
·Butter, for ramekins
·Powdered sugar, for dusting

Directions:
Preheat oven to 350˚ and bring a kettle or pot of water to boil. Butter 6 ramekins and place them in a glass or ceramic baking pan.

In a medium bowl, beat egg whites until fluffy and soft peaks form. Set aside.

In a large bowl, beat egg yolks and sugar until yolks are light yellow in color. Add cornstarch. Then add lemon zest and lemon juice; beat on low until combined. Whisk in milk. Fold in egg whites by hand, being careful not to over-mix.

Pour the thin batter into the prepared ramekins. Add enough boiling water in the baking pan to reach halfway up the sides of the ramekins. Bake for 25 minutes, or until custard cakes are puffed and lightly browned. Dust with powdered sugar and serve warm or cool.

Yield: 6

“Cooking is like love. It should be entered into with abandon or not at all. -"Harriet Van Horne”

The 5 Stages of Grieving Gluten

A week ago, I baked for the first time in nearly a month; I struggled, I went slow, but I did it. It was perfect. I have been gluten-free for about 9 months now and only a week ago did I eat something that didn’t come out of a box marked ” gluten free.” I finally made waffles from scratch, just like before I was gluten-free! :) Any of you out there who have been on the gluten-free road for a while or have just found out that you can’t eat wheat/gluten will completely understand this passage. 

Have you recently been told you should avoid eating gluten? If you’ve been cruising along the highway of life and eating pretty much whatever your taste buds enjoy it may feel like a metaphorical death sentence in terms of losing your ability to eat the things you really enjoy.

Dr. Elisabeth Kubler-Ross has named five stages of grief that people go through after experiencing loss, as follows:
1.    Denial
2.    Anger
3.    Bargaining
4.    Depression
5.    Acceptance

In the early days of going gluten free you may feel as though you’ve experienced a loss as you come to terms with the new, confusing, choices as you begin experimenting with a gluten-free diet. You may feel tempted to minimize your experience of loss. You may be thinking, “why am I feeling sad about this? It’s not like I lost my job or a loved one.” Don’t do this to yourself!  Your world has been turned upside down, dietarily speaking. Grieving is a necessary (and very healthy) component of coming to terms with gluten intolerance or Celiac disease.
If you’ve discovered that you simply can’t eat gluten without experiencing nasty side effects, or have been diagnosed with gluten intolerance or celiac disease (also known as celiac sprue disease), take heart! There is life after gluten. I promise. Minor adjustments, along with a little education and creative experimentation in the kitchen are in order.