Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Overnight Breakfast Polenta Bowl

After a stint with Thistle meal delivery service, I was introduced to polenta and decided to make an overnight polenta breakfast similar to overnight oats for quick morning meals.

I have tried to make polenta in the past and didn’t care for the time and attention it needed, so I switched to the tube of polenta (no herbs or flavorings added). If you want to make polenta from scratch for this recipe, I’m sure it would work. Kitchn has a quick way to make polenta.

Polenta bowlIngredients

  • 1/2 tube of already cooked polenta
  • One small piece of whole fruit (nectarine, apple, peach, pear, 1/4 cantaloupe, cherries or dried cranberries) or 1/4c jam
  • 1/4 cup milk (coconut, cows, rice, etc)
  • 1/4 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 1 tablespoon sweeter of choice (maple syrup, honey, sugar, stevia, brown sugar, etc)
  • 1 tablespoon diced nuts (walnuts, almonds) or granola

Heat polenta in a bowl for 1 minute. Smash polenta with a fork. Add 1/4 cup milk and heat 30 seconds more. Smash polenta with fork some more. Add extra milk for desired consistency.  Stir in the vanilla, cinnamon, maple syrup into polenta mixture.

Layer 1/2 diced whole fruit into a pint mason jar then 1/2 polenta mixture. Finish with remaining fruit then polenta mixture. Put in refrigerator over night. Top with nuts or granola and enjoy.

 

 


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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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Pumpkin Muffin by FlourChylde

FlourChylde bakery is my favorite gluten free bakery and their pumpkin muffin satisfies the hungriest appetite for pumpkin. The spices are well balanced and delicate. The diary free “cream cheese” frosting is not overpowering and compliments the soft, moist pumpkin muffin well.

I’m certainly keeping them in business since they are at the Mission Mercado every Thursday evening!

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Edna’s Chocolate Whoopie Pies! (Gluten Free Food Review)

My latest craze has been whoopie pies. The grocery store (packaged) whoopie pies of my childhood never appealed to me. It wasn’t until last year, a gluten free, dairy free pumpkin whoopie pie from Mariposa Bakery that I started to be inquisitive about them. The raspberry whoopie pie by Mariposa was not good in my opinion and I ended up throwing half of it away (too sweet!).

I really enjoy when the filling is non-dairy. The simplest fillings includes powdered sugar, vegan shortening and vanilla. Edna’s uses powdered sugar, palm oil, canola oil, tbhq (what is tbhq??), marshmallow creme (corn syrup, water, egg, xangthan gum), and vanilla.

Product: Edna’s Chocolate Whoopie Pies!

Price: $4.99
Buy again: Yes
Recommend to friends: Yes

  • Light, airy
  • Right amount of sweet
  • Dairy Free!
  • Gluten free (but produced in a facility that contains wheat, dairy, nuts and soy)
  • Large size (4″ inches diameter)
  • Good ratio of cake to filling
  • Held together fairly well, a few crumbs

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Snickerdoodle (Pushkin Bakery)

This gluten free snicker doodle is hefty. There is a lot of cookie for your buck here and it’s a little more dense than a typical snicker doodle. The flavor is good, and the texture is not grainy. This is worth another try.


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Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Chocolate chip PB Oat Zucchini browniesOh my gosh, these are delicious. As you can see, I ate two before realizing I should photograph them.

What to do with one cup of frozen shredded zucchini? Not enough for zucchini bread or zucchini muffins.

I found this flour less zucchini brownie recipe and was about to put 1 cup of peanut butter into the mix when I decide that was just WAY too much peanut butter. Not for the flavor but because of how much fat and calories are in peanut butter. So I modified the recipe to include oats and an egg and less peanut butter. Next time I will reduce the sweetener or use baking Truvia.

The peanut butter flavor is mild and it’s so moist and fluffy (because of the egg addition). The oats and zucchini give it a healthy, “good for you” texture. I used a combination of pancake syrup and honey for the sweetener.

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Serves 9

Chocolate chip PB Oat Zucchini browniesIngredients
1 1/2 Cup Quick 1-minute Oats, Dry
1/3 cup Cocoa – Dry powder, unsweetened
1.5 Tsp Cinnamon
1/4-1/2 tsp Nutmeg, ground (depending on your preference)
1 tsp Baking soda
1/2 cup Natural Peanut Butter or other nut butter
1 cup Zucchini, includes skin, shredded
1/3 cup Applesauce Unsweetened
1 large Egg – Whole, raw
1/4 – 1/3 cup honey or maple syrup (pancake syrup) or sweetener of choice (add a little water if needed if using Truvia or a dry sweetener)
1 tsp Vanilla extract
3/4 cup Organic Chocolate Chips – Semi-sweet

Directions

  1. Spray bottom and sides of 8 x 8 glass baking dish with oil
  2. Preheat oven to 350 degrees.
  3. Peel and grate the zucchini.
  4. Mix dry ingredients in a large mixing bowl.
  5. Add remaining ingredients except chocolate chips and stir until well combined.
  6. Add chocolate chips and combine.
  7. Pour into an 8 x 8 baking dish. Spread evenly.
  8. Bake for 30 – 35 minutes or until toothpick comes out clean.
  9. Cool and enjoy!

 

Shortlink: 


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Flour Chylde (Gluten Free Bakery)

 

Flour Chylde's Farmer's market stand

Flour Chylde’s Farmer’s market stand

Flour Chylde is a gluten free bakery based out of Novato, CA and their treats can be found at SF Bay Area farmer’s markets if you don’t want to make the trip to Novato. Though for these baked goods, you would be willing to make the trip. They only serve some of their gluten free treats at the bakery in Novato, so be sure to visit a booth at a local farmer’s market too.

I love their use of almond flour/meal for a base of a number of their tortes (like the Rapture Torte). It gives it a decadent unique flavor. They have an assortment of treats along with breads. Their breads are delicious!

Here are a few treats and breads I’ve tried:

  • Baguettes
  • Country Style Loaf
  • Cake Bar-baker’s choice
  • Linzer Torte
  • Rapture Torte – one of my favorites
  • Chocolate Lemon Coconut Torte
  • Little Black Dress – one of my favorites
  • Pumpkin muffin
  • Chocolate Peanut Butter

Note, this bakery may not be 100% gluten free. Next time I go to the stand I’ll ask, but my recollection is that they produce non-gluten free items in their bakery and sell them in their bakeshop in Novato. All items at the farmer’s markets are gluten free.