Gluten Free

(Easy Gluten-Free) Pie Crust

By in GF Mains, GF Sweets, Gluten Free, Pastries, Thanksgiving 10 Comments Tags: , , ,

gluten free pie crust

I’m sure I can’t be the only one who serves gluten-free guests from time to time. Even if you don’t eat gluten-free yourself it doesn’t have to be stressful to feed someone who does. It’s becoming much more popular to eat this way and thanks to that, there are far more products and recipes that are truly delicious, and will have even the biggest wheat lovers asking for more. Since it’s becoming such a common thing, I thought I’d start sharing some of my fave gluten-free recipes with you on occasion. These will be recipes that can be served to (and enjoyed by) everyone – gluten-free eaters or not. That way there’s no need to make separate food for everyone.

With the holidays approaching there will be plenty of pies being baked so I thought I’d share my favourite recipe for gluten-free pie crust. I made it for the first time for our (Canadian) Thanksgiving and it got rave reviews. I was only able to capture the photo above with my phone before taking it to our celebration, but the crust was so spectacular I just had to share it with you pronto. The dough is so easy to work with and the results are flaky and crisp – no one will ever guess it’s gluten-free.

My first tip, for those who normally don’t cook gluten-free, is to by a gluten-free all-purpose flour mix and stick with recipes that call for that. That way you don’t have to stock your pantry with a bunch of ingredients that will only be used every once in a blue moon. Most grocery store stock them nowadays but just remember that the better the quality, the better the results!

Gluten-Free Pie Dough

This can be used for savoury or sweet pies. Double the recipe for a double crust pie.
  • 1 cup gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 2-4 tablespoons very cold water

Using a food processor: Place the flour and salt in the processor bowl fitted with the blade attachment. Pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Mix by hand: Place the flour and salt in a large bowl. Stir to combine. Add butter and cut it in using a pastry cutter or your fingers, until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Toss with a fork until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Makes: 1 crust

Adapted from Every Day Food Sept/12.

Crispy Baked Hash Browns (Freezer Friendly)

By in Breakfast, GF Sides, Gluten Free, Sides 13 Comments Tags: , , , , , ,

Crispy Baked Hash Browns (Freezer Friendly)

For me one of the perfect weekend breakfasts is a plate full of hash browns, eggs, toast and bacon with a side of coffee. I”ve tried so many versions of homemade hash browns but they never seemed to turn out crisp enough, or were never quite cooked through and always seemed to be lacking in flavour. I”ve been dreaming of a hash brown recipe that I could make in bulk and store in the freezer so I could use it as a substitute for the ones you find in the grocery store that have so many other ingredients in it that you wonder how much real food is actually in there.

This is it. I found the recipe. It took the brilliant minds of Cooks Illustrated to figure it out for me. Thank you! This recipe works on so many levels. It makes a large batch so you can make it easily for guests or you can enjoy some now and freeze the rest for later. The potatoes turn out super crispy thanks to being boiled in water, along with baking soda, which quickly breaks down the outside, without cooking in the inside, so that it gets a nice crust while it bakes. The baking pan is also preheated in a screaming hot oven so that the potatoes start cooking as soon as they hit the pan, virtually turning it into a large skillet. I also love that it”s basically hands-free once you get it in the oven, meaning that if you are serving it to guests you can focus on other parts of the meal.

The preparation plus baking time definitely doesn”t produce instantaneous results, this isn”t a quick recipe. But my plan is to make it in batches when I have the time and then storing it in the freezer so that it can be instantaneous later on. I prepared mine with dinner the first round, froze the remainder and served them for breakfast a couple days later. It literally took five minutes for them to be ready from the freezer and they tasted just as good as when I made them fresh. That”s even better than the ones you get in the freezer isle.

Crispy Baked Hash Browns

I don”t peel my potatoes because the skin adds more nutrition and I like the flavour, but feel free to peel the potatoes before dicing if you prefer.

  • 3.5 pounds russet potatoes, diced ( 3/4 inch or smaller)

  • 1/2 teaspoon baking soda

  • 3 tablespoons unsalted butter, cut up

  • 1.5 teaspoon salt

  • 1 teaspoon onion powder

  • dash of cayenne pepper

  • 2 tablespoons coconut oil (or preferred high-heat oil)

Place a large rimmed baking sheet on an oven rack set to the lowest position. Preheat oven to 500ºF.

In a dutch oven, bring to boil 10 cups of water, over high heat. Add potatoes and baking soda. Bring back to a boil and cook for 1 minute. Drain potatoes and return to pot; place over low heat, shaking the pot occasionally, until any liquid has evaporated. Remove from heat and stir in butter, salt, onion powder and cayenne pepper. Stir together until mixed evenly and potatoes are coated with a starchy paste.

Remove baking sheet from oven and drizzle with oil. Spread potatoes in an even layer. Bake for 30-40 minutes, stirring potatoes every 15 minutes, until potatoes are browned and crispy. Serve immediately.

To Freeze: Allow potatoes to cool fully on baking sheet, transfer to the freezer until frozen. Once frozen toss into a resealable plastic bag. When ready to use, remove as much as needed from freezer bag, cook in a small amount of oil in a pan over medium heat until warmed through (about 5 minutes).

Serves: 6-8

Adapted from Cooks Illustrated Jan/Feb/2012.

Apple-Cinnamon-Raisin Oatmeal

By in Breakfast, Fall, GF Mains, Gluten Free 1 Comment Tags: , , , ,

Hello friends! I kind of disappeared off the face of the earth for a little bit there didn”t I? The wonderful thing about fall and your son being in preschool is that you get all sorts of wonderful bugs brought back to your home. Let”s just say that food has been the last thing on my mind and health has been at the foremost. Probiotics are being consumed daily and I have a newly spurned desire to make sure, even more, that what we”re eating is not only tasty but nourishing for our bodies too. And a healthy day starts with breakfast!

This oatmeal was actually Max”s idea. I was going to make our usual Banana Walnut Oatmeal when he protested that today he wanted Apple Oatmeal! So I decided to take my go-to and give it an apple-cinnamon spin. It was a hit and it will now be going into our morning oatmeal rotation.

Apple-Cinnamon-Raisin Oatmeal

Use gluten-free certified oats to make this gluten-free.

  • 1 cup water

  • 1 cup milk (or almond/coconut milk)

  • 1 small apple (or 1/2 large), peeled and diced

  • 1/2 teaspoon vanilla

  • 1 teaspoon ground cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons maple syrup

  • 1 cup rolled oats

  • 1/3 cup raisins

Place water, milk, apple, vanilla, cinnamon, nutmeg, salt and maple syrup in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats and raisins. Simmer over medium heat for 8 minutes or until desired thickness. Top with additional milk, cinnamon and apple slices before serving, if desired.

Makes: 2-3 servings

Chicken Tortilla Soup

By in GF Mains, Gluten Free, Lunch, Soup 5 Comments Tags: , , , , , , ,

It”s soup season! And, I couldn”t be happier about it. Soup is so comforting, flavourful and easy to make, and that fact that is warms you up instantly from the inside out is an added bonus. I find my feet and hands cold constantly these days and I”m wrapped up in my sweater for most of the day. But after a couple bites of soup the sweater goes off and I”m warmed right through.

Although soup is generally easy to make, it”s not always quick. I”ve had my eye out for quick soups for a while now. I”m lucky enough to have my hubby come home for lunch every day and I like to occasionally make a quick, warm, fresh meal to get us out of the sandwich/leftovers doldrums. Quick, being the key word because although we can take our time with supper, lunch has more of a time constraint.

This soup fits the bill on all accounts. It”s made from start to finish in 30 minutes (great for a last-minute dinner too), it”s so flavourful (the first chicken tortilla soup my family has actually loved), has just the right balance of flavours (I”ve tried so many versions of this soup that were far to tart and lacking in flavour) and it”s a warming, nutritious meal for the middle of the day. I know it”ll be on the table often when we”re in need of something to warm our bellies and our toes.

Chicken Tortilla Soup

You can use partially frozen chicken in this soup, making it perfect for a quick, last-minute meal. Thaw the chicken just enough to cut it into chunks, then add it to the pot as directed.

  • 1/2 onion, diced

  • 1 teaspoon salt

  • 1 red bell pepper, chopped

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 4 cups chicken broth

  • 1 bay leaf

  • 1.5 cups frozen corn

  • 1 (15 oz.) can diced tomatoes

  • 1 pound boneless skinless chicken breasts, chopped into bite size pieces

  • juice of 1 small lime

  • To serve: crushed tortilla chips, shredded cheese, sour cream, chopped green onions, cilantro

In a large saucepan, heat a bit of oil over medium heat. Add onion, cook until softened. Add salt, bell pepper, garlic and cumin, cook for 2 minutes. Stir in broth, bay leaf, corn, tomatoes and chicken. Bring to a boil, lower heat and simmer for 10-15 minutes until chicken is cooked through. Add lime juice, simmer for several minutes. Remove bay leaf and serve with desired toppings.

Adapted from Weelicious.

Parmesan Walnut Broccoli

By in GF Sides, Gluten Free, Sides 5 Comments Tags: , , , , ,

Parmesan Walnut Broccoli

I”m so bad at serving sides with dinner. For some reason it”s just not on my radar while I”m menu planning. Only once I”m finished making supper do I think, “huh, maybe I should have made something to serve along with this”. Oh well, the good thing is we don”t over eat very often. ;)

I have made this Parmesan Walnut Broccoli many times though. It”s so quick and easy that even if I think to make it last minute it doesn”t put off dinner. Besides my family loves broccoli so I know there”ll never be any complaints when I serve it. Especially when it”s tossed with toasted walnuts and parmesan. Mmm.

This year I even had some broccoli growing in my garden. Nothing”s more satisfying than going outside, cutting some broccoli and whipping up a quick and, virtually free, side dish. “It was me! I did that!”

(That was a Madagascar reference for those who can”t hear my bad imitation. I heart King Julien.)

Parmesan Walnut Broccoli

  • 2 tablespoons olive oil

  • 2 heads broccoli (or 1 large), cut into florets

  • salt and pepper, to taste

  • 1 garlic clove, sliced

  • 1/2 cup chopped walnuts

  • 1 tablespoon lemon juice

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup grated parmesan

Cook broccoli in oil over medium-high heat until it begins to soften, season with salt and pepper. Add garlic and walnuts; cook until broccoli is crisp tender and walnuts are toasted. Toss with lemon juice, red pepper flakes and parmesan to serve.

Serves: 4

Adapted from Martha Stewart.

(Healthier) No-Bake Granola Bars

By in Cookies & Bars, GF Sweets, Gluten Free, Kids, Snacks 6 Comments Tags: , , , , , , , ,

healthier no bake granola bars

It has been HOT here this week. We all tend to lose our appetites when it’s so hot out so we’ve been keeping mealtimes really simple by having lot’s of salads, fruits and veggies with a little side of grilled meat. I didn’t turn on my oven once this week, but in preparation for our camping trip coming up, I wanted to prepare some “baked goods”. Enter the delight of the “no-bake goods”.

I really like my original no-bake granola bars, but I didn’t make them too often because I started feeling guilty about the amount of sugar in them. Fine for dessert, but for a mid-day snack that I’m going to be feeding my children? Not so much. So, I tried out a new version, a healthier version, added a few more things to make it more nutritious and now I’ve got a no-bake granola bar without the guilt.

These granola bars are chewy and sweet, with the taste of honey, toasted oats and nuts and little bites of sweet, plump raisins. Package them up and bring them along on your picnics or trips to the beach. Who needs those wimpy store-bought granola bars when you can have such delicious ones, so simply, at home?

No-Bake Granola Bars

To make these gluten-free use gluten-free certified oats.

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (I used walnuts)
  • 1/2 cup dried fruit (I used raisins)
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • pinch salt
  • 1/2 teaspoon vanilla

In a medium-sized skillet, toast oats and nuts over medium heat until fragrant. Remove to a bowl, along with dried fruit and set aside.

In the same skillet add butter, honey, brown sugar and salt. Cook until bubbling and then continue to cook for 2 minutes. Remove from heat and stir in vanilla. Pour over oat mixture; stir well until evenly coated.

Press into a 8×8 inch baking pan, lined with parchment paper. Wet fingers to keep from sticking. You want the pack to be quite firm.

Place in the fridge for 30 minutes to firm up. Using the edges of the parchment paper, remove from pan. Using a serrated knife cut the bars in half and then into 6, creating 12 granola bars. Store, covered, at room temperature. Separate with pieces of parchment or wax paper, if stacking on top of each other.

Makes: 12

Adapted from Lauren’s Latest. Originally from Rachael Ray.

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