Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Bob’s Red Mill Gluten Free Brownie Mix

I have heard from a number of people that Bob’s Red Mill does not make a good gluten free mixes. I received this brownie mix for free and I agree with other’s assessment that there are much better products on the market (like Betty Crocker’s gluten free brownies).

Product: Bob’s Red Mill Gluten Free Brownie Mix

Price:
 Free to me
 Buy again: No.
 Recommend to friends: No. I would recommend other brands like Betty Crocker.

  • The batter tasted bland before it went into the oven.
  • The baked product has a weird aftertaste.
  • It is not complex or very chocolatey.
  • More cake-like than fudge brownie like.

 


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Chicken Cabbage Stir Fry

I haven’t tried this recipe out yet, but wanted to save it because I never know what to do with the huge head of cabbage I get in my CSA box. If you try it, let me know what you think!

 

CHICKEN CABBAGE STIR FRY
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.


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Katz Gluten Free Glazed Donuts

Katz Glazed Donuts, just like Kinnikinnick Pumpkin Spice Gluten Free Donut, are not worth eating as they do not resemble a donut in any manner. After three 6 pack boxes of gluten free donuts that have not even come close to what I was hoping for, I have given up on reviewing and purchasing gluten free donuts that are not chocolate.
Product: Katz Glazed Donuts & Katz Cinnamon Donuts

Price:
$6.59 for 6 donuts
 Buy again: No.
 Recommend to friends: No. I would recommend other brands like Glutino Chocolate Gluten Free Donuts or if you live in San Francisco or Oakland, the most chocolatey gluten free donuts are from Mariposa Bakery

  • They fall apart.
  • Have a weird aftertaste.
  • Thawing on counter does not help taste or texture.
  • Heating for 8-10 seconds (prior to nor after thawing on counter) does not help taste or texture.
  • There is good coverage of glaze on these donuts.
  • They are better than Kinnikinnick Pumpkin Spice Gluten free Donuts but not my much.

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1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake (Sugar Free)

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IMG_1849This 1-2-3 Gluten Free Pound Cake made a LOT of pound cake. It made two thick 8×8 squares of pound cake! It freezes well! And it’s oh so good. Adding the orange juice is the BEST idea (follow the directions).

Product: 1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake (Sugar Free and Gluten Free)
What I paid: $62.48/3 @ Amazon
Buy again: YES!
Recommend to friends: Yes!

  • Not grainy
  • Delicious orange flavor
  • Sugar free
  • Extra large portion size (Freezes well and great for holidays)

 

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PB&J Crepes & Pancakes (Gluten Free)

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PB&J Crepe

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PB&J Pancake

This far exceeded my craving for pancakes. I was tired of the same old gluten free pancake and wanted a moist flavorful pancake. I had the quinoa on hand and decided to throw it in because these flavors were reminding me of my PB&J quinoa bowl recipe.

I was so impressed at how well these stuck together and flipped so nicely. I even tried making a large crepe and it didn’t do to bad when I flipped it.

Gluten Free PB&J Crepes & Pancakes

INGREDIENTS
1 1/4 cups Kinnikinnick Foods Pancake & Waffle Mix (Gluten Free)
1 1/2 cups warm water
1/4 cup granulated sugar
1/4 cup creamy gluten-free peanut butter or other nut butter
1/8 teaspoon salt
1 egg
1/2 cup banana, smashed (about 1 small)
1/3 cup quinoa, cooked or 1/3 cup oatmeal, cooked

TOPPINGS
1 cup sliced strawberries or preserves of your choice
1 sliced banana, if desired
Powdered sugar for sprinkling

DIRECTIONS

  1. In large bowl, stir pancake mix, warm water, peanut butter, granulated sugar, salt, and egg with whisk.
  2. Fold in the quinoa or oatmeal and banana. The batter will be runny. Add a little more quinoa or oatmeal if you like thicker pancakes.
  3. Heat griddle or skillet over medium heat (375°F).
  4. Wait for the griddle to be hot then brush with vegetable oil if necessary.
  5. For each crepe, pour 1/3 cup batter onto hot griddle; For each pancake, pour 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  7. Top pancakes with sliced strawberries or preserves; roll for crepe or leave flat for pancake; sprinkle with powdered sugar.

 

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Stack o’ Flap Jack’s

 

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Oversized crepe did well flipping.

This idea was based on this recipe.

 

Alternative: 

I’ve added 1 tsp pumpkin spice to this recipe for a fall treat! Top with powder sugar.

 


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Blueberry Carrot Protein Smoothie

I impressed myself with the taste of this ‘thrown together’ smoothie. Used up left over carrots to account for the veggies to balance out the fruit, veggie, protein, omega3 protein smoothie. I like blueberries and this is the first time I’ve made a smoothie made mostly with blueberries. I’m quite pleased with how it turned out.

I put my carrots in a sealed plastic bag with a paper towel to keep them from going rubbery on me. I have not tried rubbery carrots in this smoothie, but I bet it would be a good use for them instead of putting them in the compost.

Ingredients:

1 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Vanilla Sport Protein Powder
1 tablespoon flaxseed (optional)
2 medium carrots, pealed and cleaned
2 cups Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1 cup Water (additional water to desired smoothness)

 

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Calories = 590

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Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.

Delicious!

The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

INGREDIENTS
1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)

DIRECTIONS

  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.

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Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)

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Modified from this recipe.