Gluten Free Expedition

Gluten Free Review: EnerG Wheat Free Crackers

 

I was always been wary of these crackers - something about the packaging just seemed a little off to me.  I've bought too many gf products that were not so good!  Then I read a review of them and the reviewer claimed they were great to use in soups.  So I bought a package and opened them right away (in the car in fact) to try them.  I can never wait to try a new product if only to see if I've wasted my money! 

These crackers were anything but a waste of money!  They have a great taste right out of the package with no toppings.  I also used them inthe Cheeseburger Soup earlier this week.  They are just right for crumbling in soup or chili - the first gf cracker I've tasted that would satisfy in this role.  EnerG Wheat Free Crackers have a taste very similar to saltines.  The texture is a bit different - not quite as light, but still crisp with a good cracker crunch.  I will definitely keep these on hand for use in soups which are becoming popular in our house with the cold winter weather!

Cheeseburger Soup

 

It is bone-chillingly cold here!  This is the type of weather that makes me want to eat soup.  The Husband requested Cheeseburger Soup this week and we at Gluten Free Expedition aim to please!  Actually it sounded good and it's a pretty quick recipe - both are serious criteria for week night food at my house!  The recipe comes from my mom and it doesn't take much to make it gluten free. 

   

The recipe calls for that great American food product - processed cheese (Velveeta being my choice!)  Now I know that many may turn up there noses at this cheese "product", but it's great in mac and cheese and soups of all kinds because it melts so smoothly and it lends to a great texture.

The Boy heartily ate 2 bowls - his appetite has finally come back after a bout with pneumonia and 4 new teeth!  He alternated between using a spoon and his fingers.  Because a spoon is really fun, but his fingers are much more effective!

  

The Girl did not want soup tonight, so her dinner was milk and cashews.

Cheeseburger Soup

1/2 lb ground beef
1/2 medium onion, chopped
2 carrots, chopped
1 tsp dried basil
handful fresh parsley
4 Tbls butter, divided
3 cups gf chicken broth
4 cups potatoes, peeled and diced
1/4 cup flour (I used rice flour)
1 cup milk
8 oz American cheese
1/4 cup sour cream

In a large sauce pan brown the beef; drain and set aside. 

In the same pan saute the onion, carrots, basil and parsley in 1 Tbls butter for about 10 minutes. 

Add the broth, potatoes and beef; bring to a boil.  Reduce heat, cover and simmer for 10-12 minutes, until the potatoes are tender. 

In a small skillet melt the remaining butter.  Add flour; cook and stir for 3-5 minutes until bubbly. 

Add the flour/butter mixture (roux) to the soup.  Bring back to a boil and cook and stir for 2 minutes. 

Reduce heat to low.  Add in the cheese, milk and salt and pepper to taste.  Cook and stir until cheese melts.  Remove from the heat and blend in the sour cream.

Gluten Free Snack Cake

Cake for breakfast?  This is one you can definitely have for breakfast and not feel guilty.  Yes, it does have sugar in it, but it also has oats, high fiber flours and craisins (mmm, antioxidants)! 

I ran across this recipe in the Living Without magazine and I really wanted to try it because of the oats.  I love oats!  I'm so glad for those Bob's Red Mill GF Oats!  The first time I made the recipe the cake had a good flavor, but it was very crumbly and easily fell apart.  I changed things up a little the second time and it is perfect!

I freeze individual portions of the cake and take them to work for my mid-morning snack!  Both kids had seconds on this for breakfast.  Of course, that's not atypical for the Boy, but it must be good if the Girl ate so much!

Gluten Free Snack Cake

1 1/3 cups gf oats (or 1 cup quinoa flakes*)
1/2 cup millet flour
1/2 cup sorghum
1/4 cup + 2 Tbls brown rice flour
1/2 cup potato starch
1/3 cup teff
1/4 cup sweet rice flour
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 2/3 cup brown sugar (not packed)
2/3 cup vegetable oil
2 eggs
4 Tbls maple syrup
2 tsp vanilla
2/3 cup craisins (or raisins), soaked in warm water

Combine dry ingredients in a large bowl.

In a medium bowl combine vegetable oil, eggs, maple syrup and vanilla.

Add wet ingredients to dry and mix until blended.

Drain craisins, reserving 1/4 cup liquid, and fold into batter.  Add reserved liquid, a little at a time until batter is smooth.  Batter will be very thick.

Spread batter into a lightly greased 9X13 baking pan.  Bake 20-25 minutes until the top is browned. 

Cool completely then enjoy!  This cake freezes really well.  Just cut into squares and freeze for individual snack portions.

*Please note that I've never tried this, or anything with quinoa flakes.  If anyone has used these, please let me know how they compare to oats! 

Chocolate Chip Oatmeal Pudding Cookies (Gluten Free)

Just the name of these cookies sounded so good I had to try them, gluten free of course!  And I was craving a little sweet on Saturday, so I thought I would try to make them gluten free.  Easy enough because they only use a 1/2 cup of flour and the pudding keeps the cookies moist and together.

I am not as healthy though, so I added 1/4 cup brown sugar for a little more sweetness!  These are so easy and delicious! 

Freshly baked these cookies are slightly crunchy on the outside and chewy in the middle, but after they sit (in a tightly covered container) overnight they get soft and chewy all over. 

Chocolate Chip Oatmeal Pudding Cookies

1/2 cup butter
1 egg
1 tsp vanilla
2 Tbls milk
1/4 cup brown sugar
1/2 package instant chocolate pudding mix
1 1/2 cup gf oats
1/2 cup sorghum flour (or rice flour, millet flour, etc)
1/2 tsp baking soda
1/3 cup chocolate chips (I used dark chocolate, but milk chocolate would be good too!)

Combine softened butter, egg, vanilla, milk and brown sugar in mixer. 

Mix in pudding mix, oats, flour and baking soda.

Stir in chocolate chips.

Drop spoonfuls onto an ungreased cookie sheet and bake at 350 degrees for 12-14 minutes.

Half Way There?

Well, I have cabinets, a stove/oven, fridge and a microwave now - that's at least 1/2 way to a kitchen, right?  The husband put an old door up on the cabinets so that I can have a little "counter" space to work with, so I've been cooking some more.  Mostly just things I've made before or yummy looking recipes I've found on the internet. 

Earlier this week I made Sea's (Book of Yum) delicious Rosemary Teff Dinner Rolls except I used oregano, basil and chives inside with poppy seeds on top.  These are so heavenly - the Husband, who doesn't really like any GF bread I make (except quick breads) thought these were really good.  And they are, really, if you haven't already you should go make them right now!  They have the exact texture of gluten bread - crispy outside and soft and a little chewy inside.  These will be made again and again at our house.  I'm going to see if I can make the dough balls and then freeze them like I do Mike's (Gluten Free Blog) Herb Baguettes.  When ready to eat them I let them warm up/rise on a tray all day and can put them in the oven for dinner that evening.

Last night I made Jill's (Hey, that tastes good!) divine Mustard Breaded Pork Chops.  The first stage of preparation is shown below, but I didn't get a final picture.  Click on over to see Jill's picture; hers were much better looking anyway.  Mine did not lack the flavor though.  They were so good I ate the whole pork chop!  I usually only have half.

And now a few pictures.  Here's where I've been cooking, it's a little crowded.

 

And the stove.  (The little pieces of paper stuck to the cabinets are labels of where things are going to go once the dishwasher is hooked up and I can wash it all.)

 

And eventually a sink will go here.  Right now we're using the old kitchen sink that is the "new" laundry room sink to wash dishes. 

 

Free riceworks® Crisps

  

You can get a coupon for a free bag of riceworks^® Crisps (which are delicious!) by filling out this quick survey.  The survey code is ZXR255 and you use your e-mail address as the password.  It's quick and will be used to help develop education materials for Celiac Disease.  And did I mention you get free chips?

Chicken and Rice Soup

Before my kitchen was torn down I made a few things to have in the freezer for easy meals that we could heat in the microwave.  I thought soup would be perfect for that and perfect for these freezing winter days!  Little did I know that we would also be sick, so we needed some warm goodness for that too.

I pulled out this soup and let it thaw in the fridge overnight, we've now eaten it a few days and it's almost all gone.  There may be just enough for someone's lunch tomorrow.  It's simple and delicious and the only change I'm going to make next time is to add wild rice to give the rice part a little more depth.

Chicken and Rice Soup

3 chicken breasts - I used boneless/skinless, if you're using bone-in chicken you probably won't need the extra bouillon
1 tsp chicken bouillon
salt/pepper
2 cloves garlic
1 tsp onion powder
1/2 onion, diced
1/4 cup carrots, diced
4 cups chicken broth
1 cup rice
handful of fresh parsley, chopped

Cook chicken in just enough water to cover it, bouillon, garlic and seasonings for 20 minutes.  Remove chicken (de-bone if necessary) and chop.  Return chicken to pot.

Add veggies and broth.  Cook 45 minutes and add hot sauce or extra bouillon if desired.

Add rice and simmer 15-20 minutes until rice is cooked (longer if using wild rice).

Add chopped parsley and serve.  Or let the soup cool and transfer to a container to freeze.