Gluten Free Onion Bagels

Gluten Free Onion Bagels

I decided to make #Gluten Free Bagels because in addition to being gluten #intolerant, I cannot use #corn products either --most companies either like to put corn syrup or corn starch in their products. Whenever a recipe calls for Corn Meal, I use #Quinoa flakes

Growing up in #NJ, I KNOW what a "real" bagel should look and taste like--most gluten free commercial options are sorely lacking in the chewiness category--

So I modified a #recipe I found on the internet and made it my own :)  these were wonderfully chewy, filling and oh so good with cream #cheese!!!

Gluten Free Homemade Onion Bagel

Preheat Oven to 375*

Line 2 or 3 cookie sheets with parchment paper ( I LOVE #demarle Silpats for gluten free baking)
In a mixing bowl mix together the following:

4 cups (16oz – 1 lb – or 454g)  #gluten free flour blend ( I used Better Batter Gluten Free Flour ) 

1/4 c sugar

1 Tbsp salt
1 package active dry yeast

Dry Ingredients

Dried Onion or Dried Garlic--I used 1/4 cup but you can use more or less depending on how much onion or garlic flavor you want.
Once combined, add
2 1/4 cups warm water and kneed dough with your hands until it holds together ( it will be very sticky)

Make sure you have Flour, for rolling and for after boiling you will also need 1 egg white, beaten with 2 tbsp cold water

Lightly flour a #silpat or plastic wrap
Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized #bagel).

Gently roll the dough balls on the floured surface of the silpat until they’re smooth. Flatten each ball into a disk, about 4 inches by 1 1/2 inches thick.
With floured hands, poke a hole into the center of the dough an work it until the hole is about 1/2 inch in diameter.

Let the bagels rise for 30 minutes.

GF Bagels rising after being rolled

Heat a pan full of water, at least 3 inches deep to boiling. Drop no more than 3 bagels in at a time

Boiling the bagels first gives them that amazing texture

Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.
Place back on parchment paper.

When the tray is full, place in the oven and bake for 10 minutes.
Remove from oven and brush all over with egg white mixture. I dusted on a bit more dried chopped onion ( or garlic if you prefer)

Ready for the oven!

Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing.

Completion!!

 These freeze well. As there are no preservatives, make sure you keep them in the fridge or freezer.  I put all but 3 in the freezer so they wouldn't go bad.  Defrost at room temperature, they retain their great chewy texture

Enjoy!
Jeanne Marie Fusco 

Gluten Free Protein Morning Glory Muffins

I love muffins in the morning or for a snack midday--these are great for those times and I greatly reduced the sugar and fat content from an original recipe I found online, as well as making them gluten free and protein infused.  If you want to try to ViShape protein just click on the name and it will get you to a place you can order some online.  Otherwise you can substitute another Vanilla Protein but I've never made these with any other then ViShape

 To Make these muffins you will need:

King Arthur - Gluten Free Multi-Purpose Flour, 1 Cup

Vi-Shape, 8 rounded scoops (equals 1 Cup)

Whole Ground Flaxmeal, 2 TBSP

Splenda - Baking 3/4 Cup

Applesauce- Unsweetened, 1 1/2 cup

Oil, ¼ Cup

1 cup Unsweetened Almond Milk

2 Eggs

Vanilla Extract, 3 tsp

Shredded Carrots, 2 Cup

Shredded Coconut, Unsweetened, 1/2 cup

¼ cup Craisins

¼ Cup White Chocolate Chips

2 tsp Cinnamon

¼ tsp Salt

2 tsp baking soda

Mix dry ingredients into wet with a spoon in a large bowl.  Spoon into a lightly oiled muffin pan--non wheat flours do best in silicon pans-don't use paper muffin cups because they will stick terribly.  Bake in a 350 degree oven for 20-25 minutes. Amount of muffins will be determined by how large your muffin tin is and how high you fill it.  This recipe made 22 muffins for my tin  I sprinkled some Quinoa flakes on the top prior to baking. 

If you want to decrease the fat, you can eliminate the coconut or the oil all together--decrease the almond milk if not using the coconut to 1/2 a cup and if not using oil, replace it with applesauce.  You can also eliminate the craisins and chips, replace with nuts and raisins or use 1 chopped apple in place of ¼ cup of applesauce.

Vishape Crepes

 ViShape Crepes

• 1/2 cup all-purpose flour (I use Better Batter Gluten Free)
• 4 scoops ViShape Shake Mix
• 1 egg
• 1 teaspoon oil ( I use Coconut Oil)
• 2 cups milk (Use Non Fat, Almond, Soy—whatever your preference)

Directions

1.     In a mixing bowl, combine all ingredients—you can use a blender if you prefer 

2.     Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble ( about a minute or so) after flipping cook only for 30 seconds or less.   When it is finished cooking, remove it and repeat this process with the remaining batter.  

3.     Fill or top with your favorite topping, I like to use strawberries

Bon Appetit! 

Makes about 12 crepes.

Gluten Free Coconut Milk Rice Pudding

Gluten Free Coconut Milk Rice Pudding

Makes about 6 servings

2 cups water

1 cup Arborio or other short grain rice

1/8 teaspoon salt (I used sea salt)

1 tablespoon butter

4 cups milk (whole, 1% 2 %, just don’t use nonfat- it doesn’t work well) –

·       **Variations: Use 2 cups nonfat and a can of coconut milk or

2 cans of coconut milk and water to = 4 cups. I used Goya Coconut milk but looking forward to trying it with the kind they sell in the cartons**

1/2 cup sugar( more or less to taste

1 stick whole cinnamon

1 piece whole nutmeg   * To avoid straining you can just use ground cinnamon and nutmeg, that’s what I usually do 

2 teaspoons pure vanilla extract

Ground cinnamon for garnishing

Directions

In a large saucepan, place the water, rice, salt and butter, stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook 10 to 15 minutes until the rice has absorbed most of the water.  Be careful not to overcook the rice.

While the rice is cooking, in a separate, medium-size saucepan, combine the milk, sugar, cinnamon and nutmeg, and cook over medium heat until the mixture is simmering (about 2 minutes) or you can use the microwave. Once the rice i is cooked, pour the milk mixture through a strainer into the larger saucepan if you used the whole cinnamon and nutmeg, if not just pour it in as is. Discard the whole cinnamon and nutmeg.

Cook the rice and milk mixture over medium-low heat, stirring occasionally to avoid hot spots in the pan and burning, until the rice has absorbed most of the milk mixture and the entire mixture has thickened- about 15 minutes more.   When finished remove from heat, add the vanilla, and mix to combine.

Divide the pudding among 6 small heat-safe containers, sprinkle with ground cinnamon to taste, cover and refrigerate at least an hour.  Pudding will thicken in the refrigerator.  I didn’t have any small containers so I put it in a pint mason jar to cool.

Low Fat Gluten Free Broccoli Cheese Soup

Low Fat Gluten Free Broccoli Cheese Soup

Fast and easy to make, serves 4-6 depending if it's the main meal or an appetizer

1 tablespoon butter

1/2 Cup chopped onion ( I used the frozen chopped onion)

tbsp minced garlic

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 (12 fluid ounce) can fat-free evaporated milk

2 bags chopped frozen broccoli ( about 3 cups)

1 (32 ounce) carton low-sodium Fat Free chicken broth
3 TSBP Gluten Free Flour, potato starch or whatever thickening agent you prefer 
1 package of Fat free shredded Cheddar Cheese ( I used Kraft)
 

In Soup Pot add butter, onion and garlic, once onion is translucent, add the broccoli and broth, simmer until broccoli is tender.  Using potato masher mash broccoli into smaller pieces.  Some people prefer to puree or blend their soup--I don't but feel free to do it at this part of the recipe :)

Once mashed,  continue to cook another 5-7 minutes, add evaporated skimmed milk and salt, pepper to taste. Add the flour, stir and then add the package of fat free shredded cheese.  Stir in and serve. 

Gluten Free Vishape Strawberry Shortcake

Gluten Free Vishape Strawberry Shortcake

 

These aren't those spongy little cakes you buy in the produce section of the supermarket, these are dense and delicious, soaking up the strawberry juice.  Easy to make!

4 Cups sliced strawberries with 1/4 C sugar substitute--Mash together with fork and set aside

Meanwhile heat oven to 425* Lightly grease a cookie sheet or use a silpat.   

Measure out 1/4 cup sugar substitute, 6 scoops ViShape 2 C Gluten Free Bisquick 

mix and blend together.  

Cut in using a fork or Pastry knife 1/3 of a cup of butter,cut into small pieces.  

In a separate bowl, beat 3 eggs or egg substitute equivalent, 3/4 cup non fat milk and 1/2 tsp Vanilla extract.   Once blended, add to the flour mixture.  Spoon out using 1/2 cup measure onto Silpat or greased cookie sheet 

( makes 6 large biscuits)  

 

Bake in the 425* oven for 12-14 

minutes depending on size.    

When cool, cut shortcake in half, layer the strawberry mixture and whipped cream or whipped topping.  

 

Enjoy!!

GF Italian Style Rolls with Quinoa Flakes

I wanted to make bread today in my bread maker and to my dismay, my paddle was put away in a place I evidently don't recall ever putting it--maybe I'll find it someday----

Course correction, checked out my box of Better Batter for ways to substitute Better Batter ( My Favorite GF blend to date) in a more traditional style bread recipe--I learned that but much more--this amazingly simple recipe for Italian rolls.  It called for Cornmeal as optional--I opted for Quinoa flakes as I am corn sensitive.  I followed the recipe otherwise verbatim and was very happy with the result  I used a Silpat and sprayed the remainder of the cookie sheet as instructed ( no silpat instructions) I didn't notice a difference using the silpat or not.  Below is the recipe from the Better Batter Box:

Preheat Oven to 450*   Grease a cookie sheet, sprinkling cornmeal or Quinoa flakes and set aside.  In the bowl of an electric stand mixer, mix together 1 pk of Active Dry yeast and 2 1/2 C of warm water.  Let sit for 5 minutes.  After 5 minutes add 1 1/1 tsp salt and 3 1/2 C of Better Batter Gluten Free Flour and beat on high speed on stand mixer for 4 minutes.  Spoon the batter onto the cookie sheet in 1/2 C scoops, smoothing the top with a spatula or ( as I used) wet hands.  Brush the tops lightly with an egg beaten light ly with a Tbsp of water.  Let rise for 15-25 minutes ( I did it for 25) then bake for 20-30 minutes ( I baked for 20-ovens vary)

Yield depends on size, I made 9 nice size rolls although I could have made them a tad bit smaller, they are filling and delicious!  

All in all I am very pleased with how these rolls came out--I've already eaten one and want another :)