I can't believe I am saying this but I have a 60 page e-Cookbook available on Amazon Kindle and Kobo. Whether you are a seasoned home-cook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. This book makes it simply with helpful hints on how to make gluten-free baking convenient and tasty. I hope you find all of these recipes as delightful to your taste buds as they are to mine. My book features 17 gluten-free recipes, as well as dairy-free, diabetic & vegan recipes, including: Banana chocolate chip cookies, gingerbread, honey-lemon squares, sugar-free oatmeal cookies, double-chocolate salted cookies, brownies and more! If you are looking for a gluten-free cookbook, I encourage you to check out my book it is only $4.97 CAD and make a great gift for the newly diagnosed celiac. Find on Amazon: Life After Gluten: Cookies & Bars Find on Kobo: Life After Gluten: Cookies & Bars Buy the book and send me your review of one or more recipes before January 7th, 2022 and get a printed acknowledgment in my 320 page hardcover cookbook, which will be published early 2022. Tamara Green is a food blogger, recipe developer and highest ranking graduate from Durham College’s Culinary Management program (2017) and Advanced Baking and Pastry Arts, post-graduate certificate (2018). For years she has been devoted to making gluten-free living convenient, tasty and extravagant.
Comments
- BAKED - ultimate chocolate cupcakes June 16th, 2021
Cupcakes. They seems such a simple indulgence. Nothing is really quite as satisfying as a perfect cupcake. There is something about achieving perfection in something as delicate as a cupcake. They tend to expose every shortcoming you may have in your baking skills. Which is why we end up covering them will so much frosting. Am I right? Just think of all those culinary competitions on T.V. what are the judges so impressed by? The delicate and humble cupcake. Plain and simple... but so unctous. This cupcake recipe was a labour of love. True chocolate is not my favourite food on Earth, however, this was for you, for the little boy, the little girl. Happy birthday to you and bon appetite! ultimate chocolate cupcakes #lifeaftergluten #chocolatelovers #cupcakes #dairy-free #lowglycemic ingredients 400 grams/2 cups granulated sugar or for a low-glycemic option use date paste (see page xx) 300 grams/2 1/4 cups flour mix #3 (page xx) 100 grams/1 1/4 cups alkalized cocoa powder 20 grams/5 tsp baking powder 5 grams/1 tsp kosher salt 200 grams/⅘ cups your favourite milk alternative5 200 grams/7/8 cup butter or for dairy-free option use coconut oil 3 large whole eggs 20 grams/4 tsp pure vanilla extract Method Before beginning, make sure that all of the ingredients are at room temperature.
Preheat an oven to 177°C (350°F). Sift together the sugar, flours, cocoa powder, baking powder and kosher salt. Make a well in the centre. Combine the milk, butter/oil, eggs and vanilla. Pour this wet mixture into the well of the dry ingredients. Whisk until combine. Beat for another two minutes until slightly aerated. Divide the batter amongst the 24 cups in your muffin tin. This batter is so perfect that it is not necessary to line your muffin tin; however, if you have cute cupcake liners that you just would love to use, go for it! Bake until the cupcakes spring back when lightly touched in the centre, or a toothpick comes out nearly clean, about 20 to 25 minutes. - LEFTOVERS- Christmas Leftovers Omelette December 17th, 2020
Breakfast has never been part of my family's Christmas tradition. I mean really we just snack all morning and afternoon until the Christmas dinner is on the table. Usually our snack is comprised of mini quiche, sausage rolls, muffins, and naturally Christmas cookies. However, while I have a very nice mealy pie dough recipe, I was thinking about how there is not much difference between a quiche and an omelette. Isn't a omelette essentially a quiche without crust an less cream? And by that token would that just mean that omelette is the natural gluten-free, dairy-free alternative to your traditional quiche? This that benefit in mind, there is the added bonus that this recipe use holiday leftovers! It uses gravy and the fixings in this omelette are essentially stuffing minus the bread. If you made more of my GF Parsnip Stuffing recipe for Christmas than you needed at the dinner table than this omelette is your way of re-utilizing those leftovers in a fun and tasty delight! Christmas Omelette Recipe Ingredients 4 large eggs 1/2 cup gravy 1 small onion, finely diced 1 medium carrot or parsnip, finely diced 1 rib celery, finely diced 2 cloves garlic, minced 1/2 bunch fresh parsley, chopped 1/2 bunch fresh sage, chopped 1 pinch all-spice and white pepper 1 cup leftover GF Parsnip Stuffing, click for recipe (optional) salt to taste Method Preheat your oven to 375F/190C.
1. In a medium mixing bowl, beat the eggs with the gravy until perfectly homogenous. Set aside. 2. Heat a medium oven proof sautepan over medium-low heat until a droplet of water sizzles in the hot pan. Grease your pan. Add the onions and caramelize them, stirring only occasionally; This will take 15 minutes. Add the carrots, celery and garlic. Continue to cook for 5 minutes until the vegetables have little beads of water on their surfaces (this is referred to as "sweating" your veg). 3. Remove from the heat. Stir in the parsley, sage, all-spice, white pepper and salt. While continuing to stir, slowly mix in the egg mixture into the onion mix. 4. Finish cooking the oven until set. Garnish as desired.
- DEEP FRY -
mom's apple fritter recipe
October 22nd, 2020
Do you have that special food that transports you back to a time when you were young? I mean not that your old. No ones implying that. (Awkward cough)
When I was younger, my mom made apple fritters often. Honestly, she probably didn't make them as often as I think but in my clouded memory she made them almost every week. They were warm, soft, juicy, dusted lightly with confectioners' sugar and they just begged you to eat another one. This recipe isn't truly my mother's recipe because sadly hers weren't gluten-free. But at the time that either wasn't a problem or hadn't progressed into one. HOWEVER, the first thought I had when the first fritter hit the hot fryer oil was "THESE SMELL JUST LIKE WHEN I WAS FIVE!" Nothing brings sweeter smile than memories of simple pleasures of childhood. I don't care that this wasn't my mom's recipe, she didn't invent the recipe (I think she used the Joy of Cook) but what I tasted when I ate the first test fritter from the gluten-free, dairy-free fritter recipe below was a taste of home. Perhaps your mom or grandma never made apple fritters. If so I am sorry for your loss. But it is not too late!!! These are just a complete comfort food it literally doesn't matter how old you were when you tried your first bite, it will still be love at first bite. What is more is once you too fall in love with these tender and crispy morsels you can share them with family and friends and become part of a precious memory for someone else. So share the love my friend and enjoy baking. Until next time I will be seeing you around the Life After Gluten. Your blogger and friend, Tamara Green in this recipe
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gluten-free apple fritter recipe
#gluten-free #dairy-free #applefritters #autumnrecipe
ingredients
100 grams chickpea flour
100 grams flour mix #3 (20 grams arrowroot starch/flour, 40 grams brown rice flour, 40 grams sweet rice flour) 10 grams/4 tsp pysllium husk powder 8 grams/2 tsp double-acting baking powder 3 grams/1 1/2 tsp cinnamon, ground pinch of cloves and nutmeg 1 gram/1/4 tsp kosher salt 45 grams demerara style brown sugar 45 grams apple cider 3 large eggs, room temperature 5 grams/1 tsp apple cider vinegar or lemon juice 6 each Granny Smith apples apple cider glaze 100 grams confectioners’ sugar 50 grams apple cider 2 grams/1/2 tsp cinnamon, ground method
Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
In a mixing bowl, combine the chickpea flour, flour mix #3, pysllium husk powder, double-acting baking powder (*see note), cinnamon, cloves, nutmeg, and kosher salt. In a separate bowl, beat the eggs with a fork, then add the apple cider, demerara style brown sugar and apple cider vinegar. Gently fold the dry and wet ingredients together until just combined. Fold in the apples, adding enough to make a very chunky batter. Lastly fold in the baking powder. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve up with warm sausage and bacon! OR glaze them with the apple cider glaze which will just make the apple flavour POP so much more, I mean really it makes a terrific difference. To make the apple cider glaze: Simply whisk together the confectioners' sugar, apple cider and cinnamon.
*NOTES: If you are using single acting baking powder than add it at the very end of the recipe, after the apples have been folded in, and fry immediately.
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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