 - 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.
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 - 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. 
- BAKED -
HONEY LEMON SQUARES
October 29th, 2020
Lemon squares are the dessert that I associate the most closely with an English tea party. I cannot say I understand why because I have never seen them served at an English tea or at my childhood tea parties. But one thing I know is that they go well with tea particularly Earl Grey.
However, these HONEY-LEMON SQUARES are marvelous with chamomile tea. I mean really. I am thinking of trying and adaptation of this recipe where I steep chamomile in the lemon filling so that these are chamomile honey lemon squares!!! It sounds mouth wateringly delightful to me. What about you? in this recipe
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gluten-free honey lemon square recipe
#honeylemon #lemonsquares #lemonbars #gluten-free
method
shortbread layer
110 grams flour mix #3 (40%/44 grams brown rice flour, 40%/44 grams sweet rice flour, 20%/22 grams arrowroot starch/flour) 55 grams arrowroot starch/flour 2 millilitres/1/3 tsp baking powder 75 grams shortening 55 grams granulated sugar 2 each egg yolks, room temperature 2.5 grams/1/2 tsp pure vanilla extract lemon curd layer 4 large eggs 150 grams liquid honey 150 grams granulated sugar 150 grams lemon juice, fresh 75 grams flour mix #3 (page xx) garnish confectioners’ sugar as needed ingredients
1. To make the shortbread layer: Preheat the oven to 177°C (350°F). Line a 20 centimetre (eight inch) square cake pan with enough parchment paper to cover the bottom and sides of the pan.
2. Sift dry ingredients together. 3. In a separate bowl, cream the shortening and sugar. Stir in the egg yolks and vanilla. Mix in the dry ingredients. With damp hands, press the dough evenly to fill the bottom of the pan. Chill the crust in the freezer for 15 minutes. Bake for 15 to 18 minutes. 4. Meanwhile, make the lemon layer: In a med-ium bowl, mix together the flour, granulate sugar and lemon juice until smooth. Add the remaining ingredients and whisk until homogenous. Remove the pan from the oven. Pour the lemon mixture over the hot crust. Reduce the oven temperature to 160°C (325°F) and bake until filling is set and edges are slightly golden brown, about 30 minutes. 5. Let cool completely on a wire rack. Grip the paper, lift out the dessert, and set on a cutting board. With a sieve, dust with confectioners; sugar. Cut into squares. 
- 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.
Apple pie is one of those time tested recipes. The earliest recipe for this delightful treat dates back to 14th century England (https://en.wikipedia.org/wiki/Apple_pie). At the time sugar was a rare and expensive commodity so the pie was in fact unsweetened (which I prefer) and the pastry crust a dim membrane with which the apples were merely encase. In fact it was not meant to consumption which is probably why the English gave it that grave name of "cofyn" (a.k.a. coffin).
Well, I am happy to say that delicious pie pastry has grown an integral part of a good pie. Not merely a grim case but a flakey and buttery delight of it's own. The gf pie crust recipe used here was posted separately as a remind that you can make baking easy on yourself by prepare things like pie dough ahead of time that way you are only spending short burst of time baking.
why this recipe works
By par-cooking your apples in a controlled manner, the activity of a enzyme which converts pectin into a more heat stable form, increases in activity between the temperature of 140°F and 160°F. “Very much like curing the cement mortar in between the bricks in a wall and allowing... it [to] fully harden. Once your apples slices have been treated in such a manner, subsequent baking will tenderize them, but still allow them to maintain their shape.” - J. Kenji Lopez, The Food Lab shopping list
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The Best Gluten-Free Apple Pie Recipe
ingredients
gf-good-n-flaky-pie-dough.html1 recipe (click here for recipe) flakey pie crust, divide into two equal discs
1.6 kilograms granny smith apples 1 litre apple cider or water 100 grams granulated sugar 15 grams arrowroot starch/flour 1.25 millilitres ground cinnamon 1.25 millilitres kosher salt garnish 1 large egg, lightly beaten coarse cane sugar or xylitol method
Preheat the oven to 220°C (425°F).
Peel and core apples. Place the apple peels, and cores in a pot with the apple cider. Bring to boil. Meanwhile, begin slicing your apples into six millimetre (1/4 inch) wedges. Place your apple slices in a large mixing bowl. Strain the peels and cores out of the cider. Pour the boiling hot cider over top the apple slices. Cover and set aside at room temperature for ten minutes. Drain apples well (reserve the liquid for a cup of extra apply cider) and let sit in a colander in the sink, tossing occasionally until completely dry, about ten minutes. In a large bowl whisk together the sugar, arrowroot starch, cinnamon, and salt. Toss the apples in the sugar mixture. Set aside. Between two sheets of parchment paper, or thick poly plastic, roll Roll one disc of pie dough into a circle roughly 30 centimetres (12 inches) in diameter. Peel back the paper/plastic occasionally to keep it from sticking on the dough. Flour any sticky spots on the dough as needed. Transfer to a nine inch pie plate. Brush the rim of the pie with some of the lightly beaten egg. Add the filling. Set aside in the refrigerator. Roll the remaining disc of pie dough into a circle 30 centimetres (12 inches) in diameter. Transfer to the top of the pie. Using a paring knife trim the edges of both crusts until they overhang the edge of the pie plate by just over a centimetre (1/2 an inch) all the way around. Fold the edges of both pie crusts down and together, tucking them in between the bottom crust and the pie plate and working your way around the pie plate until everything is well tucked. Use the forefinger of your non-dominant hand and the thumb and forefinger of your dominant hand to crimp the edges. Use a pastry brush to brush an even coat of lightly beaten egg all over the top surface of the pie. Cut a few slits in the top crust with a sharp knife for ventilation. Sprinkle evenly with a bit of coarse sugar. Bake until lightly golden brown, about 20 minutes. Reduce heat to 190°C (375°F) and continue baking until deep golden and filling is bubbling, about 25 minutes longer. Remove from the oven and allow ro cool at room temperature for at least two hours before serving.
This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour). Ingredients
 These date squares won second place in my local fair. Yes these GLUTEN FREE date squares won 4TH PLACE against all wheat made date squares! So rest assure that not only did this recipe win a ribbon but it won it over many glutenous versions. So I hope you too enjoy it as much, or more that the judges did. Also I hope you appreciate my pun in choosing "date" squares for my valentine's day recipe post, the day where a lot of people go on "dates!"
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over medium heat, combine the dates and water. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Puree. In a large bowl, combine oats, flours, salt, brown sugar, and baking soda. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9" square baking pan. Spread half the crisp in the pan and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for about 30 minutes or until the crisp is golden brown. Let cool on a wire rack completely. Unmould and cut into 9 to 16 squares. 
1 batch prepared Puff Pastry see recipe here
500g Ground meat of your choice 1 tsp. Sage 1 tsp. Thyme 1 tsp. Parsley 1/2 tsp. Red pepper flakes, crushed 1 cup Apples, minced 2 tbsp. Honey Salt & Pepper to your tastes 1-2 Egg yolk(s) INSTRUCTIONS Using a fork gently combine all ingredients but egg yolk(s). Form into 1 inch (2-3 cm) wide cylinders. Set aside and refrigerate. Preheat oven to 350 F (175 C). Remove the prepared puff pastry from the fridge after the fourth turn. Roll out in to a rectangle until 1/2 inch (1-1.5 cm) thick. Cut into 3 inch wide strips. Lay the sausage 1/2 inch (1 cm) away from the edge, all along the length of the strips. You should half a little over one half of the dough strip's width uncovered with sausage. Fold over uncovered dough to cover sausage and using a fork pinch the edge shut. Cut length to desired size and place on a cookie sheet to bake. Brush with egg yolk(s). Bake for 20 minutes or until golden brown and sausage is cooked through.
Making homemade pastry, be it puff, flaky, choux, etc., is a definite skill that is only perfected with practice. Pastry of any kind is possibly the hardest item to make gluten free, I dare say "much harder than bread." Also, likely for this reason, one of the more rare prepackages GF items to find in a store. This can cause server withdrawal for this who loved to go their local bakery and buy a danish, sausage rolls, or crescents rolls prior to staring a GF lifestyle. Well this recipe, like all pastries takes some dedication to prefect, but trust me it will be worth it in the end. From my experience there are three keys to pastry:
READ CAREFULLY BEFORE PROCEEDING PREP.
First combine into a container, with a tight fitting lid:
MAKING THE DOUGH Sift into a food processor:
THE BUTTER PACKET Cut into 1/2-inch cubes and freeze for 5 minutes:
ROLLING THE PASTRY Remove the dough square from the refrigerator (leaving the butter packet in the refrigerator) and place on a sheet of lightly floured parchment paper (or wax paper or plastic wrap). Flour the top of the dough square and place another sheet of parchment paper on top of the dough. Roll out dough into a 13x8-inch rectangle, with the 8-inch side facing you. Brush off excess flour. Remove butter packet from the refrigerator, unwrap it, center it on one half the dough. Fold the over the butter, completely covering it (remove the top sheet of parchment paper and try lifting the bottom sheet half way the loosen dough). Turn the dough so that the folded edge is on the left, with one of the sealed sides (where the dough was pressed together) on the right, to change the direction for the next roll. Flour as needed from here on. Place the top sheet of parchment paper back on. Roll the dough package into a 17x7 1/2-inch rectangle, keeping a short facing you. Slide a metal dough scraper or spatula or a large knife under the bottom of third of the third of the dough and fold it up over the center of the dough. Slide the knife under to third of the dough and fold it down on the top of the first third, as though you were folding a business letter. This rolling and folding is called a single turn. Rotate the dough so that the folded edge is on the left, and roll the dough out once more into a 17x7 1/2-inch rectangle. This time fold the bottom end up and the top end down to meet the center (do not overlap), then fold the dough in half, to make 4 layers of dough. This double fold is the second turn. Mark your dough with two finger imprints to remind you that you have given the dough two turns. Wrap up the dough and refrigerate for 45 minutes. With the folded edge on the left, roll the dough out again to 17x7 1/2-inches. Make another double fold, for the third turn. Mark your dough with three finger imprints, wrap the dough, and refrigerate for 45 minutes. Roll the dough out and make another double fold for the fourth turn. Mark the dough with 4 finger imprints, wrap, and refrigerate for at least an hour before using.
Christmas isn't over yet! Not all countries celebrate Christmas on December 25th, according to timeanddate.com 147 countries celebrated Christmas on Friday, December 25th. That means that 49 countries do not celebrate Christmas on the 25th! The fact that approximately one quarter of the countries did not celebrate on the same day as that other three quarters is not at all astounding, after all, no one knows on what day Jesus was truly born (though some may have educated guesses). I take this knowledge that not everyone on earth is finished celebrating the incarnate birth of my Lord and Saviour Jesus Christ yet as a reassurance. It reminds me that no matter what some where someone is still or waiting to celebrate this blessed day, and that even after the one day passes I should still praise Him the remaining 364 days. In countries where Orthodox Christianity is the prevalent religion they celebrate come January 7th (for another reason this is a very special day to me). Two such countries are Serbia and the Ukraine. So, for two reasons I'm still posting back logs of Christmas recipes: 1) Christmas is never truly over (after all Jesus is still being born, in the hearts of individuals all across the globe). 2) Internet is so not time sensitive. I am aware that the recipes I find online are rarely just posted but still suit me just the same. So here's my family's non-alcoholic eggnog recipe! Non-Alcoholic EggnogMakes approx. 12 cups INGREDIENTS
INSTRUCTIONS
Merry Christmas to you and yours!
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Happy to meet you,
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.
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