Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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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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Chocolate Chip Cookie & Blueberry Muffin (Pushkin Bakery)

The gluten free chocolate chip cookie had a deep brown sugar taste. It was moist, and tasted like a home made chocolate chip cookie. It only slightly grainy, and didn’t hold together as well as other cookies but I wouldn’t call it ‘crumbly’. Nice sized chunks of chocolate in the cookie.

The gluten free blueberry muffin had a ton of blueberries, was moist, and had just a slight grainy texture. There was no crumb topping that you see on most blueberry muffins, but I don’t think it was necessary, as it was just the right amount of sweet.

If I were in the area again, I’d certainly pick up the chocolate chip cookie and blueberry muffin from Pushkin Bakery.

My favorite gluten free chocolate chip cookie is from Red House Bakery and gf blueberry muffin favorite is from Mariposa Bakery.

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Sweet Potato Squash Red Onion Frittata With Quinoa

It is difficult to find a veggie packed breakfast. This tasted great warm or cold and was packed with vegetables. Feel free to make adjustments and pack in more vegetables. The original recipe can be found here.

 

Ro20140427-151247.jpgasted Squash and Red Onion Frittata With Quinoa

Total time: About 1 hour 15 minutes plus 10 minutes cooling time

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
  • Salt and freshly ground pepper to taste
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 2 ounces non-dairy Parmesan or mozzarella cheese, grated/shredded
  • 3 eggs
  • 1/2 cup non-dairy milk
  • 1/2 cup cooked quinoa
  • 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced) How to roast butternut squash
  • 1/4 cup Aleia’s Gluten Free Italian Breadcrumbs

1. Cook squash if needed. Preheat oven to 425 degrees. Oil a 2-quart baking dish or casserole dish.

2. Heat 1 tablespoon olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

3.  In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions, leek mixture, squash, cheese, and quinoa. Combine well. Scrape into the prepared baking dish. Sprinkle with breadcrumbs.

4. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Yield: Serves 6

Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The frittata will also keep for 2 to 3 days and freezes well. Reheat in a medium oven for about 20 minutes.

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Sweet Potato Casserole (Gluten Free, Dairy Free)

This is the recipe my mom traditionally uses for Thanksgiving dinner and I’ve modified it to be gluten free. The casserole can be cooked, cooled then frozen – it tastes delicious warm or cold. I just love the crunchy topping mixed with the sweet smooth sweet potato filling. I often eat it cold as a dessert or for breakfast!

Some sweet potatoes are more stringy than others. If you don’t like the stringy texture, a food processor works wonders. I’ve used my Vitamix to blend the casserole ingredients, which also eliminated the need to melt the butter.

To cook sweet potatoes, wash off the dirt then cut into similar sized chunks (I typically cut one sweet potato into 3-4 sections). Boil the chunks with skins on in a pot of boiling water until the potato slides quickly off a fork when pierced (10-20 minutes). Drain and let cool. Once they can be handled, peal the skin off and discard the skin. Two large sweet potatoes can equal 3 cups. This recipe doesn’t have to be precise, if you have 3.5 cups or 2.5 cups of sweet potato, it will work just fine in this recipe. You can also substitute butternut squash for sweet potato in this recipe.

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Casserole filling:

  • ~3 cups sweet potatoes, cooked and mashed
  • 2 eggs (beaten)
  • 1/2 cup margarine, melted (melt it in the microwave, 30 seconds at a time)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/3 cup coconut milk (or milk)
  • 1/2 cup sugar

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup gluten free flour (I use gluten free corn flour or homemade oat flour)
  • 1/3 cup margarine, cold

Instructions:

  • Combine the filling ingredients in a food processor or mixer. Pour into ungreased 8″ x 8″ or 9″ x 11″ pan.
  • Mix topping ingredients and cut with a pastry blender until crumbly then sprinkle over sweet potato mixture.
  • Sprinkle top with 1/2 cup finely chopped nuts (walnuts or pecans). You can put plastic wrap over the casserole at this point and place in the fridge to cook tomorrow.
  • Bake 350 degrees until the center has risen to the level of the firm edges
    • 8″ x 8″ for 35 minutes (you might need 10 extra minutes if the mixture was prepared the night before)
    • 9″ x 13″ (double recipe) for 80 minutes

Here are some other sweet potato recipes to try.

Note: I’ve tried adding 3 Tbsp ground Chia seed or add 1 scoop of protein powder, however, both changed the flavor from the sweet potato casserole I remember growing up.


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Butternut Squash & Kale Protein Smoothie

Butternut and Kale are vitamin rich vegetables so this smoothie packs a punch! This smoothie has an amazing amount of potassium, vitamin A, Vitamin C, high in fiber and about half of your daily iron. Would be a great treat if you are coming down with a cold or had a difficult workout and need to renew.

How to cook butternut squash

Cooking the butternut squash first and then either freezing it for later or adding it to the smoothie after it’s cool is an option over eating it raw.

  • Cook it in your oven on a baking tray at 400 degrees for about 45 minutes. You don’t have to chop it before you cook it, just put it in the oven whole.
  • After it’s cooked and cools, cut it in half and remove the skin and seeds. A majority of the skin will fall with little effort.
  • Freeze in 2.5 cup portions so you can make this smoothie in a jiffy later on.

Butternut Squash & Kale Smoothie Recipe

Makes 5 cups of smoothie mix. Save the leftovers by freezing it and then using it in pancakes instead of milk.
Butternut Squash and Kale Protein Smoothie

Ingredients:

  • 1/4 Cup Walnuts
  • 1 cup Milk – So Delicious, Coconut Milk, Unsweetened
  • 1/8 tsp Nutmeg, ground
  • 1 tsp Cinnamon, ground
  • 4 g (1 Tsp) Pure Vanilla Extract
  • 1/8 Cup Craisins or Raisins
  • 2 scoop (21.5g) 365 Whole Foods – Whey Protein Powder-Natural Vanilla Flavor (optional)
  • 2.5 cup Butternut Squash, mashed
  • 3.5 cup Kale – Raw, leaves torn
  • 1 medium Banana, frozen

Directions:

Place all ingredients except banana and kale into blender. Blend, add remaining ingredients until smooth.

Nutritional Content (for 5 cups of smoothie mix):

Calories 869 kcal
Total Fat 28g

Saturated Fat 6g
PolyUnsaturated Fat 15g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 40mg
Sodium 213mg
Potassium 3781mg
Total Carbs 118g
Dietary Fiber 21g
Sugars 39g
Protein 50g
Vitamin A 1475%
Vitamin C 502%
Calcium 78%
Iron 47%


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Arugula-Spinach Smoothie

Woke with a sinus cold and knew that eating something that packed a nutritional punch would be better than a sugar filled breakfast treat so I mentally scanned the items in my fridge. The kale had been used earlier in the week, but there was still arugula and spinach. Though timid about using the bitter green in a smoothie, looking up the health benefits of arugula solidified my plan to eat an arugula smoothie to combat this cold.

In the past, I’ve made a parsley and kale smoothie with great results so I found this Arugula Green Smoothie recipe and modified it with the ingredients on hand. If you like arugula, this smoothie will taste good. I didn’t find it to be bitter but certainly had the arugula flavor throughout. Upon reading the reviews of the above mentioned recipe, which included avocado (a healthy fat), I decided to add some walnuts. Walnuts have little flavor in my opinion, but help absorption of the fat soluble vitamins A and K found in arugula and fat soluble vitamins A, C, E and K found in spinach.

Arugula-Spinach Smoothie Recipe

Makes about 2 cups (16 oz)

The Ingredients

1 cup unsweetened coconut milk (I used so delicious)
1/4 or less cup walnuts (optional)
1 serving of your favorite green superfood or protein powder* (I used vanilla whey protein powder) or sweetener of your choice
1/2 cup arugula (packed)
1/2 cup spinach (packed)
1 fresh or frozen medium banana
1/2 to 1 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries

Blending

Through the months of smoothie making with my conventional blender, I’ve found the best way to blend a smoothie is to put the liquid and protein powder (and nuts or flaxseed) in first, blend. Then place the leafy items in and punch down until it blends smooth. Finally, add the frozen ingredients, which make it creamy and thicker, into the blender and blend until desired consistency is reached. Add milk or water/ice as needed.

Trick to freezing bananas

When my bananas get past the point that I would eat them raw, I simply peel and place in a plastic zip freezer bag then put them in the freezer. They are great to add to smoothies because they will cool down the smoothie and typically there is no need to add ice.

*The protein powder is added for flavor and also because coconut milk has zero protein but could easily be left out due to the addition of walnuts.

If you are looking for a smoothie that will make you think of thanksgiving dinner, try this sweet potato smoothie!


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Kinnikinnick Pumpkin Spice Gluten Free Donut

Product: Kinnikinnick Pumpkin Spice Donut
KINNIKINNICK Gluten Free Pumpkin Spice DonutPrice: $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.

The reviews were great for these donuts so perhaps I had pretty high hopes for them. They come frozen and heating them up has been a huge challenge. Half of the donut becomes burning hot and the other side is still frozen – probably more to do with my microwave oven than the donut – but no matter the temperature of the donut, they just never satisfied my craving.

They are dense, and weren’t grainy nor overly sweet. The pumpkin spice is light. As you can see from the picture, 30 second microwave (adjusting position half way through) doesn’t melt the icing. If heated too long though, it will bubble and become caramelized.

I found that heating for 10-15 seconds, then cutting it into fourths and heating for another 10-15 seconds produced the most even heating.

KINNIKINNICK Gluten Free Pumpkin Spice Donut