I have moved all of these things on this blog to this blog:
Danielle's Spot
For more tutorials and recipes and stuff, go there :)
Wednesday, October 19, 2011
Thursday, September 1, 2011
Gluten-Free Waffles
Makes 3 big waffles. Mine are probably a 6" diameter or something like that.
1 1/2 cups of my favorite gluten-free blend
2 tsp baking powder
4 dashes salt
3 tsp agave
3 eggs (separate egg whites)
3 tbs coconut oil (or butter)
1 1/2 cups coconut milk (or any kind of milk)
Mix dry ingredients in one bowl. Mix liquids in a separate bowl, keeping egg whites by themselves. Mix the dry and wet ingredients together until all dry ingredients are moistened. Don't mix too much! Blend egg whites until stiff. Fold into batter.
YUM!
Sunday, May 8, 2011
Gluten Free Crepes
These crepes are so good and so easy! One of the few gluten free recipes that I don't really feel like I'm eating gluten free! Yay!
1 1/4 cups milk (you can use dairy-free milk)
2 large eggs
2 tablespoons coconut oil (or butter)
1 cup gluten-free flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp sugar
1/2 tsp vanilla
1/8 tsp baking powder
Mix all ingredients in blender until combined. Heat a non-stick skillet to medium heat. Put 1/4 cup batter in heated pan and spread around pan to about an 8" diameter circle (it wont ever be perfect!). Let sit for a minute until you are able to flip it. Flip crepe and let sit a minute. Slide off onto plate and put paper towels/napkins in between each crepe.
We like to put berries, or jam in ours!
1 1/4 cups milk (you can use dairy-free milk)
2 large eggs
2 tablespoons coconut oil (or butter)
1 cup gluten-free flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp sugar
1/2 tsp vanilla
1/8 tsp baking powder
Mix all ingredients in blender until combined. Heat a non-stick skillet to medium heat. Put 1/4 cup batter in heated pan and spread around pan to about an 8" diameter circle (it wont ever be perfect!). Let sit for a minute until you are able to flip it. Flip crepe and let sit a minute. Slide off onto plate and put paper towels/napkins in between each crepe.
We like to put berries, or jam in ours!
Saturday, March 19, 2011
Gluten Free German Pancakes
My awesome gluten-free brother sent me this recipe. He got it from withasmile.wordpress.com, but we've adjusted it a bit to our liking. For gluten-free, this is quite good! As with all my gluten-free recipes, I still suggest normal white flour/wheat flour if you can tolerate gluten! This doesn't compare to the norm. But it definitely beats no german pancakes:)
INGREDIENTS:
6 large eggs
1/2 cup Gluten Free Flour
1/2 tsp salt
2/3 cup milk (this can be substituted with soy, rice, etc)
2 TBS butter, room temp
1 TBS coconut oil
Preheat oven to 450 degrees. Grease a 9x11 cake pan.
Beat eggs in blender until they are thick and fluffy (a couple minutes). Add flour, salt, and milk and mix until blended. Blend in butter and coconut oil.
Pour batter into prepared pan. Bake for 10-15 minutes or until puffed and lightly browned.
*If you don't have coconut oil, you could just add another tablespoon of butter. I try to get as little dairy in as possible, that's why I used coconut oil instead of butter.
INGREDIENTS:
6 large eggs
1/2 cup Gluten Free Flour
1/2 tsp salt
2/3 cup milk (this can be substituted with soy, rice, etc)
2 TBS butter, room temp
1 TBS coconut oil
Preheat oven to 450 degrees. Grease a 9x11 cake pan.
Beat eggs in blender until they are thick and fluffy (a couple minutes). Add flour, salt, and milk and mix until blended. Blend in butter and coconut oil.
Pour batter into prepared pan. Bake for 10-15 minutes or until puffed and lightly browned.
*If you don't have coconut oil, you could just add another tablespoon of butter. I try to get as little dairy in as possible, that's why I used coconut oil instead of butter.
Tuesday, March 15, 2011
Gluten-free, sugar-free no bake cookies
I got this recipe from an agave cookbook called "Everyday Agave", but tweaked it a bit. These cookies are so tasty! They are perfect for lymies like myself who have an addiction to treats...but can't have sugar or gluten
Ingredients:
1/2 cup cream
1 cup agave
1/4 cup butter
1/4 cup cocoa powder
1/2 cup unsweetened creamy peanut butter
1/2 tsp vanilla
3 cups quick oats (if you are concerned about the cross-contamination of gluten they sell gluten-free quick oats)
Directions:
In a medium saucepan add cream, agave, butter and cocoa powder. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently. Remove from heat.
Stir in peanut butter and vanilla. Stir until peanut butter is mostly dissolved. Add quick oats and stir until fully coated.
Spoon mounds onto cookie sheet and refrigerate until firm.
Ingredients:
1/2 cup cream
1 cup agave
1/4 cup butter
1/4 cup cocoa powder
1/2 cup unsweetened creamy peanut butter
1/2 tsp vanilla
3 cups quick oats (if you are concerned about the cross-contamination of gluten they sell gluten-free quick oats)
Directions:
In a medium saucepan add cream, agave, butter and cocoa powder. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently. Remove from heat.
Stir in peanut butter and vanilla. Stir until peanut butter is mostly dissolved. Add quick oats and stir until fully coated.
Spoon mounds onto cookie sheet and refrigerate until firm.
Tuesday, January 25, 2011
Practically sugar free, definitely gluten free, chocolate chip cookie
I have tried many MANY gluten free, sugar free cookies where all the comments say it's amazing, better than normal cookies. I try them, and they taste like CRAPOLA! Well, I finally tried and tweeked a recipe I found and came up with this! It is VERY tasty! Now I must leave a disclaimer- I probably still wouldn't make these for guests who have normal cookies all the time. But for a person with a gluten-free, sugar-free diet, these are just scrumptious!
The only sugar in this recipe is from the chocolate chips- the rest is completely sugar-free and gluten-free!
Ingredients:
1 and 1/2 Cups Agave Nectar
3 Cups my preferred gluten-free blend
1 1/2 tsp xanthan gum
1/2 Cup Butter (1 stick)
2 Eggs
1 tsp. Vanilla Extract
1/4 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 pkg. Chocolate Chips
Directions:
Preheat the oven to 375. In a large mixing bowl, combine butter with Agave and mix well with a hand mixer. When combined, add in the eggs, one at a time. Add in the vanilla and mix well.
In separate bowl, mix in the baking soda, flour, and salt. Add the flour mixture to the liquid mixture, one cup at a time, and mix well. Stir in the chocolate chips until combined.
With a cookie scoop or a tablespoon, scoop out the cookies onto a cookie sheet, leaving them about 2 inches apart in all directions. Bake until golden, about 10-12 minutes.
The only sugar in this recipe is from the chocolate chips- the rest is completely sugar-free and gluten-free!
Ingredients:
1 and 1/2 Cups Agave Nectar
3 Cups my preferred gluten-free blend
1 1/2 tsp xanthan gum
1/2 Cup Butter (1 stick)
2 Eggs
1 tsp. Vanilla Extract
1/4 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 pkg. Chocolate Chips
Directions:
Preheat the oven to 375. In a large mixing bowl, combine butter with Agave and mix well with a hand mixer. When combined, add in the eggs, one at a time. Add in the vanilla and mix well.
In separate bowl, mix in the baking soda, flour, and salt. Add the flour mixture to the liquid mixture, one cup at a time, and mix well. Stir in the chocolate chips until combined.
With a cookie scoop or a tablespoon, scoop out the cookies onto a cookie sheet, leaving them about 2 inches apart in all directions. Bake until golden, about 10-12 minutes.
My favorite gluten-free blend
My brother, Jacob, is a health nut. He has experimented a TON with gluten-free flours and found this blend to be the best. After my experimentation, I agree!
3 cups sorghum flour
1 cup millet flour
1 1/3 cups potato starch
2/3 cup tapioca starch
Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.
For the most part you can substitute this in any recipe and add 1/2 tsp of xanthan gum per cup of flour.
3 cups sorghum flour
1 cup millet flour
1 1/3 cups potato starch
2/3 cup tapioca starch
Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.
For the most part you can substitute this in any recipe and add 1/2 tsp of xanthan gum per cup of flour.
Subscribe to:
Posts (Atom)