2825 Wilderness Pl
Boulder, CO 80301
1 lb. bags are available for $7.00.
Friday, December 26, 2008
Deb's Gluten-free granola available!
Deb's Gluten-free granola is available for sale at Shamane's Bake Shoppe:
2825 Wilderness Pl
Boulder, CO 80301
1 lb. bags are available for $7.00.
2825 Wilderness Pl
Boulder, CO 80301
1 lb. bags are available for $7.00.
Wednesday, December 24, 2008
Amazing Gluten-free cakes made to order
Shamane's Bake Shoppe (think amazing pies at the Boulder Farmer's Market -- definitely NOT gluten-free) has perfected the gluten-free cake. I was blown away by the light, spongy texture and excellent flavor.
The cakes look and taste divine!
The cakes look and taste divine!
Saturday, December 6, 2008
Coffee cake
Easy coffee cake recipe that should turn out nice and moist. You can vary the cake by using different jams (or even omitting the jam) each time you bake this cake.
Preheat oven to 350 degrees Fahrenheit
1 recipe pancake batter, prepared according to instructions below plus extra 1/8 c. milk and TBSP baking powder.
1 c. slivered almonds or chopped walnuts
1 small (8 oz.) jar of preserves (apricot goes really nicely either the walnuts or almonds
Streusel mixture:
1 TBSP brown rice flour
2 TBSP butter
2 TBSP brown sugar
1. tsp cinnamon
1 TBSP brown sugar
Mix the rice flour, butter, cinnamon and sugar. When well mixed, Refrigerate until chilled and crumble into small pieces.
Prepare one recipe of pancake batter with the extra milk and baking powder according to the instructions (below). Grease a 9 inch cake round and pour the batter in. You can also line the bottom of the pan with parchment paper instead of greasing, but you will want to grease the sides. Mix half of the almonds in with the batter. Pour the batter into the pan. Spoon the preserves into the batter, trying not to concentrate them too much in one area.
Bake at 350 degrees Fahrenheit for about 8 minutes, and sprinkle the flour-cinnamon-sugar-butter mixture over the top. The batter should still be moist on top so that the streusel mixture sinks into the batter a little but doesn't disappear.
Bake for an additional 10 minutes, or until toothpick inserted in center comes out clean and cake is browned lightly on top. Sprinkle the remaining TBSP of brown sugar over the top and allow to cool.
Another thing you can do is put a light glaze over the coffee cake, either in addition to or instead of the streusel. You will want to wait until the cake has cooled before drizzling this glaze over the top of it:
2 TBSP butter, room temp
juice from a lemon
3 TBSP powdered sugar
1 tsp. cinnamon
Mix the butter, lemon juice, powdered sugar and cinnamon into a paste. Microwave for a few seconds to make it easy to drizzle over the coffee cake. You can throw a small handful of slivered almonds on top of the coffee cake before drizzling the glaze over it for a very dramatic looking coffee cake.
Preheat oven to 350 degrees Fahrenheit
1 recipe pancake batter, prepared according to instructions below plus extra 1/8 c. milk and TBSP baking powder.
1 c. slivered almonds or chopped walnuts
1 small (8 oz.) jar of preserves (apricot goes really nicely either the walnuts or almonds
Streusel mixture:
1 TBSP brown rice flour
2 TBSP butter
2 TBSP brown sugar
1. tsp cinnamon
1 TBSP brown sugar
Mix the rice flour, butter, cinnamon and sugar. When well mixed, Refrigerate until chilled and crumble into small pieces.
Prepare one recipe of pancake batter with the extra milk and baking powder according to the instructions (below). Grease a 9 inch cake round and pour the batter in. You can also line the bottom of the pan with parchment paper instead of greasing, but you will want to grease the sides. Mix half of the almonds in with the batter. Pour the batter into the pan. Spoon the preserves into the batter, trying not to concentrate them too much in one area.
Bake at 350 degrees Fahrenheit for about 8 minutes, and sprinkle the flour-cinnamon-sugar-butter mixture over the top. The batter should still be moist on top so that the streusel mixture sinks into the batter a little but doesn't disappear.
Bake for an additional 10 minutes, or until toothpick inserted in center comes out clean and cake is browned lightly on top. Sprinkle the remaining TBSP of brown sugar over the top and allow to cool.
Another thing you can do is put a light glaze over the coffee cake, either in addition to or instead of the streusel. You will want to wait until the cake has cooled before drizzling this glaze over the top of it:
2 TBSP butter, room temp
juice from a lemon
3 TBSP powdered sugar
1 tsp. cinnamon
Mix the butter, lemon juice, powdered sugar and cinnamon into a paste. Microwave for a few seconds to make it easy to drizzle over the coffee cake. You can throw a small handful of slivered almonds on top of the coffee cake before drizzling the glaze over it for a very dramatic looking coffee cake.
Pancakes!
This recipe is really easy and yields nice fluffy pancakes... you can also use this batter for coffeecake.
1 c. cooked rice (I prefer long grain brown rice)
2/3 c. brown rice flour
1/3 c. sugar or evaporated cane juice
1 c. milk
1 egg
1/4 c. safflower oil
1 TBSP vanilla extract (there are explicitly gluten-free extracts available)
2 tsp. gluten-free baking powder
2 tsp. ground cinnamon
Mix the flour, rice, sugar, egg, milk, oil, cinnamon, and vanilla together. Add in baking powder last and give it a few quick strokes to mix in. Heat a skillet to medium heat, testing by flicking a few drops of water onto the skillet' water should sizzle and roll across the skillet.
Place a tablespoon of oil in skillet and move it around to coat the pan. Pour about a 1/2 c. of batter into the skillet and try turning when the edges are no longer shiny and bubbles have appeared in the center (use the first pancake to gauge the pan's heat; if first pancake is dark brown, reduce heat). Flip pancake and cook, checking that underside is a light brown color.
Recipe yields 4- 6 pancakes of medium size.
1 c. cooked rice (I prefer long grain brown rice)
2/3 c. brown rice flour
1/3 c. sugar or evaporated cane juice
1 c. milk
1 egg
1/4 c. safflower oil
1 TBSP vanilla extract (there are explicitly gluten-free extracts available)
2 tsp. gluten-free baking powder
2 tsp. ground cinnamon
Mix the flour, rice, sugar, egg, milk, oil, cinnamon, and vanilla together. Add in baking powder last and give it a few quick strokes to mix in. Heat a skillet to medium heat, testing by flicking a few drops of water onto the skillet' water should sizzle and roll across the skillet.
Place a tablespoon of oil in skillet and move it around to coat the pan. Pour about a 1/2 c. of batter into the skillet and try turning when the edges are no longer shiny and bubbles have appeared in the center (use the first pancake to gauge the pan's heat; if first pancake is dark brown, reduce heat). Flip pancake and cook, checking that underside is a light brown color.
Recipe yields 4- 6 pancakes of medium size.
Roasted Chicken
If you're not into making a whole chicken, you can use all of the ingredients below to make two or three skin-on chicken breasts, just reduce cooking time to about 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
1 whole chicken, about 3 -5 lbs
1/4 pound of prosciutto, sliced very thin
1 handful each of fresh rosemary, thyme, and sage
2 cloves of garlic, finely chopped
1 lemon cut in half
1 tbs sea salt
1/2 c. olive oil
Separate the skin from the chicken at the cavity on the breast side. Be gentle as you don't want to tear it if possible. Between the skin and the breast meat, insert slices of prosciutto flat against the breast meat. Coarsely chop the fresh herbs and mix with the garlic and about a tablespoon of the olive oil. Insert all but a few pinches of this mixture between the prosciutto and the skin. Slice the thighs and drumsticks, place any remaining herb mixture in these openings. drizzle the chicken with the remaining olive oil and sprinkle with the sea salt. Place the lemon halves into the cavity.
Place the bird in a pan, any will work. If desired, place chopped veggies such as potatoes, onions, and carrots around the bird and drizzle with olive oil and sea salt.
Bake at 350 Fahrenheit for about 40 minutes. Skin should be nicely browned, and veggies should be tender. You can check that the meat is done cooking by slicing deep into the breast and ensuring the flesh looks grainy.
Preheat oven to 350 degrees Fahrenheit.
1 whole chicken, about 3 -5 lbs
1/4 pound of prosciutto, sliced very thin
1 handful each of fresh rosemary, thyme, and sage
2 cloves of garlic, finely chopped
1 lemon cut in half
1 tbs sea salt
1/2 c. olive oil
Separate the skin from the chicken at the cavity on the breast side. Be gentle as you don't want to tear it if possible. Between the skin and the breast meat, insert slices of prosciutto flat against the breast meat. Coarsely chop the fresh herbs and mix with the garlic and about a tablespoon of the olive oil. Insert all but a few pinches of this mixture between the prosciutto and the skin. Slice the thighs and drumsticks, place any remaining herb mixture in these openings. drizzle the chicken with the remaining olive oil and sprinkle with the sea salt. Place the lemon halves into the cavity.
Place the bird in a pan, any will work. If desired, place chopped veggies such as potatoes, onions, and carrots around the bird and drizzle with olive oil and sea salt.
Bake at 350 Fahrenheit for about 40 minutes. Skin should be nicely browned, and veggies should be tender. You can check that the meat is done cooking by slicing deep into the breast and ensuring the flesh looks grainy.
Saturday, October 18, 2008
I hate squash... but now I know what to do with it.
I hate squash. I really do. So when a co-worker graciously left green and yellow squash from his/her garden in the kitchen at my office, I was convinced that it would not be coming home with me. But then I challenged myself to find a way to make it edible. I put it in Lasagna and found a previously unfathomable appreciation for the fall/winter staple.
Lasagna
Preheat oven to 375 degrees Fahrenheit
Feeds 8-10
For this recipe I used brown rice lasagna noodles that called for no boiling prior to cooking. This is fine, however it increases cooking time to a full hour. I have cheated by boiling the brown rice lasagna noodles for 15 minutes. This halves the cooking time.
1 package of brown rice lasagna noodles, about 10 oz.
2 32 oz jars of pasta sauce (I like sundried tomato, or a tomato basil, but use whatever you want)
3 medium, or two large squash (I have been using one large yellow and 1 large green) sliced into discs that are about 1/4" thick.
1/2 c. pesto
1 16oz container of ricotta cheese ( Ihave cheated and used equivalent cottage cheese)
2 c. shredded Parmesan cheese
2 c. mozzarella (If you like spice/feel adventurous, using equal amount of pepper/jalapeno jack is great, too)
Heed the above note on noodle prep. Once you have selected your method, then place a thin layer of pasta sauce in the bottom of a 9 x 13 pan, about 1 c. Place all of the squash slices in the pasta sauce, close together and a few layers deep until you have used all of the squash. pour remaining jar of pasta sauce, about 3 c., over the squash, using an additional 1/3 of the remaining jar of pasta sauce for a total of 4 1/2 c. pasta sauce.
Next, place 1 layer of lasagna noodles over the squash and sauce. If using uncooked noodles, press them into sauce a bit to moisten. mix together the pesto and ricotta cheese and pour this mixture over the first layer of noodles. Next place a layer of lasagna noodles over the ricotta. pour remaining sauce, about 3c. over the noodles. Sprinkle the shredded cheeses over the sauce.
Sometimes I place an Italian sausage on top, but this is a great vegetarian dish, too, so feel free to omit sausage
Place the dish in the oven and bake according to the following:
If you pre-boiled noodles: bake for 30 minutes at 375. If cheese on top is melted but not browned, finish off under the broiler for a minute or so until it is just browned.
If you used uncooked noodles, bake for 1 hour at 375. If cheese on top is melted, but not browned, finish off under the broiler for a minute or two until browned.
Lasagna
Preheat oven to 375 degrees Fahrenheit
Feeds 8-10
For this recipe I used brown rice lasagna noodles that called for no boiling prior to cooking. This is fine, however it increases cooking time to a full hour. I have cheated by boiling the brown rice lasagna noodles for 15 minutes. This halves the cooking time.
1 package of brown rice lasagna noodles, about 10 oz.
2 32 oz jars of pasta sauce (I like sundried tomato, or a tomato basil, but use whatever you want)
3 medium, or two large squash (I have been using one large yellow and 1 large green) sliced into discs that are about 1/4" thick.
1/2 c. pesto
1 16oz container of ricotta cheese ( Ihave cheated and used equivalent cottage cheese)
2 c. shredded Parmesan cheese
2 c. mozzarella (If you like spice/feel adventurous, using equal amount of pepper/jalapeno jack is great, too)
Heed the above note on noodle prep. Once you have selected your method, then place a thin layer of pasta sauce in the bottom of a 9 x 13 pan, about 1 c. Place all of the squash slices in the pasta sauce, close together and a few layers deep until you have used all of the squash. pour remaining jar of pasta sauce, about 3 c., over the squash, using an additional 1/3 of the remaining jar of pasta sauce for a total of 4 1/2 c. pasta sauce.
Next, place 1 layer of lasagna noodles over the squash and sauce. If using uncooked noodles, press them into sauce a bit to moisten. mix together the pesto and ricotta cheese and pour this mixture over the first layer of noodles. Next place a layer of lasagna noodles over the ricotta. pour remaining sauce, about 3c. over the noodles. Sprinkle the shredded cheeses over the sauce.
Sometimes I place an Italian sausage on top, but this is a great vegetarian dish, too, so feel free to omit sausage
Place the dish in the oven and bake according to the following:
If you pre-boiled noodles: bake for 30 minutes at 375. If cheese on top is melted but not browned, finish off under the broiler for a minute or so until it is just browned.
If you used uncooked noodles, bake for 1 hour at 375. If cheese on top is melted, but not browned, finish off under the broiler for a minute or two until browned.
Comfort food: best mac and cheese ever!
Things have been a bit crazy! I have been working a ton, and racing my bike. It's that time of year where mornings are nippy even though they might give way to 80 degree days. I'm reluctant to admit Fall is here, at least I would be if it weren't for the comfort food.
I made the gluten-free mac and cheese for a meeting my cycling team has every month. Huge hit even among those that are not gluten-free.
Mac and cheese:
Serves 8 hungry cyclists
Preheat oven to 350 degrees Fahrenheit
1 1/2 bags Tinkyada elbow or shell pasta (Tinkyada is awesome brown rice pasta BTW)
1 16 oz container of low-fat cottage cheese
3 cups grated sharp cheddar cheese (divide into 1c and 2c)
Boil the pasta in enough water to leave the pasta about an inch under the surface. Cooking will take about 12 minutes. When the pasta isstill slightly chewye (thin of uncooked pasta when you slice a pice in half, drain the pasta but leave a little bit of water (total: 1/4 c or so) in the pot with the pasta. Mix in the 2 c. cheddar and cottage cheese. pour the macaroni and cheese mixture into a 9x9 (placing parchment paper in the bottom prior to pouring miture in is great for cleanup...) and sprinkle the remaining cheese over the top. Bake at 350 for about 20 minutes, and then turn the oven to broil. Broil until cheese on top is browned, about 3-5 minutes depending on oven.
I made the gluten-free mac and cheese for a meeting my cycling team has every month. Huge hit even among those that are not gluten-free.
Mac and cheese:
Serves 8 hungry cyclists
Preheat oven to 350 degrees Fahrenheit
1 1/2 bags Tinkyada elbow or shell pasta (Tinkyada is awesome brown rice pasta BTW)
1 16 oz container of low-fat cottage cheese
3 cups grated sharp cheddar cheese (divide into 1c and 2c)
Boil the pasta in enough water to leave the pasta about an inch under the surface. Cooking will take about 12 minutes. When the pasta isstill slightly chewye (thin of uncooked pasta when you slice a pice in half, drain the pasta but leave a little bit of water (total: 1/4 c or so) in the pot with the pasta. Mix in the 2 c. cheddar and cottage cheese. pour the macaroni and cheese mixture into a 9x9 (placing parchment paper in the bottom prior to pouring miture in is great for cleanup...) and sprinkle the remaining cheese over the top. Bake at 350 for about 20 minutes, and then turn the oven to broil. Broil until cheese on top is browned, about 3-5 minutes depending on oven.
Tuesday, September 23, 2008
Killer GF Chocolate Chip cookies
Preheat oven to 375 degrees [Fahrenheit]
2 sticks butter (1 c.)
1 1/2 c. brown sugar (or can juice plus 2 TBS molasses)
1 tsp gluten-free vanilla extract
2 eggs
2 1/2 c. brown rice flour (for high altitude baking, use 2 1/4 c. for low altitude baking)
1 tsp xanthan gum
1 tsp. salt
1 tsp gluten-free baking powder
2 cups gluten-free chocolate chips
Cream the butter and sugar together. This is best done with an electric mixer. Be sure to beat until the butter and sugar are pretty creamy. Add the vanilla and eggs. Beat until mixture is smooth and creamy.
Mix the xanthan gum, salt, flour and baking powder together in a separate bowl.
Do not use an electric mixer -- fold the flour mixture into the butter/sugar mixture by hand. Mix just until everything has combined. Add the chocolate chips and mix in with a few strokes.
Spoon onto a greased or non-stick cookie sheet; be sure to ball the dough or just make sure it is stacked pretty tall. This will keep the center of the cookie thick and moist while the outside gets crunchy. I like to put a piece of parchment paper in the the bottom of the pan. This makes removing cookies from the sheet and washing later much easier. Bake in preheated oven for about 9 minutes, until golden brown.
If cookies spread out too much during baking, add an additional 1 TBS rice flour to remaining dough.
Refrigerate remaining dough between spooning/baking. If wrapped tightly, dough can be refrigerated or frozen for later use.
2 sticks butter (1 c.)
1 1/2 c. brown sugar (or can juice plus 2 TBS molasses)
1 tsp gluten-free vanilla extract
2 eggs
2 1/2 c. brown rice flour (for high altitude baking, use 2 1/4 c. for low altitude baking)
1 tsp xanthan gum
1 tsp. salt
1 tsp gluten-free baking powder
2 cups gluten-free chocolate chips
Cream the butter and sugar together. This is best done with an electric mixer. Be sure to beat until the butter and sugar are pretty creamy. Add the vanilla and eggs. Beat until mixture is smooth and creamy.
Mix the xanthan gum, salt, flour and baking powder together in a separate bowl.
Do not use an electric mixer -- fold the flour mixture into the butter/sugar mixture by hand. Mix just until everything has combined. Add the chocolate chips and mix in with a few strokes.
Spoon onto a greased or non-stick cookie sheet; be sure to ball the dough or just make sure it is stacked pretty tall. This will keep the center of the cookie thick and moist while the outside gets crunchy. I like to put a piece of parchment paper in the the bottom of the pan. This makes removing cookies from the sheet and washing later much easier. Bake in preheated oven for about 9 minutes, until golden brown.
If cookies spread out too much during baking, add an additional 1 TBS rice flour to remaining dough.
Refrigerate remaining dough between spooning/baking. If wrapped tightly, dough can be refrigerated or frozen for later use.
Sunday, September 21, 2008
Gluten-free while dining out?
I have never had a blog before, but I thought it would be fun to share some of the resources and recipes that I have accumulated over the last eight years in which I have been living gluten-free.
I think that the toughest thing about living gluten-free is managing the cravings for the awesome glutinous food that I used to eat before making the change to the gluten-free diet. Of course, some of these cravings (like ramen?! seriously!) are a bit inexplicable, and some are a bit more understandable like a nice fluffy, soft loaf of bread.
Another difficulty is that of dining out. The suggestions that I have to offer pertain more to dining out in the Denver/Boulder area, but I encourage sharing any suggestions that the reader has. These will be collected and posted in a resource that will be updated and posted to assist those traveling to areas for which a suggestion has been offered.
Please respond to this post with your favorite gluten-free dining options. This does not have to be a restaurant with an established gluten-free menu; it can be a restaurant that is willing to try to keep your food from coming into contact with foods containing gluten and do it without making you feel like an overly difficult person. In either case, specify whether they offer a special menu, or accommodate by special request.
I think that the toughest thing about living gluten-free is managing the cravings for the awesome glutinous food that I used to eat before making the change to the gluten-free diet. Of course, some of these cravings (like ramen?! seriously!) are a bit inexplicable, and some are a bit more understandable like a nice fluffy, soft loaf of bread.
Another difficulty is that of dining out. The suggestions that I have to offer pertain more to dining out in the Denver/Boulder area, but I encourage sharing any suggestions that the reader has. These will be collected and posted in a resource that will be updated and posted to assist those traveling to areas for which a suggestion has been offered.
Please respond to this post with your favorite gluten-free dining options. This does not have to be a restaurant with an established gluten-free menu; it can be a restaurant that is willing to try to keep your food from coming into contact with foods containing gluten and do it without making you feel like an overly difficult person. In either case, specify whether they offer a special menu, or accommodate by special request.
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