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gluten free casein free snickerdoodles

Before I went on the gluten-free, casein-free diet, I was known among my friends for making amazing Snickerdoodle cookies. You know, the kind where you can’t eat just 7? The original recipe is called “Mrs. Sigg’s Snickerdoodles” and I downloaded it 12 years ago from cookierecipe.com!

So, this week I’m playing around with a new ingredient, called Konjac Powder, so I thought I’d try it with the Snickerdoodle recipe. And, well, according to Nicholas’ Thumbs Up Rating, he is giving these “a quadrillion thumbs up!” Hope you enjoy them too!

GFCF Snickerdoodles (Nicholas Rating = Quadrillion Thumbs Up!)

1 cup organic vegetable shortening

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 3/4 cups all-purpose gluten-free flour

1/4 tsp Konjac Powder

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 Tbsp white sugar

2 tsp ground cinnamon

1. Preheat oven to 400 degrees.

2. Cream together the shortening, 1 1/2 cups white sugar, the eggs, and the vanilla. Blend in the flour, konjac powder, cream of tartar, soda, and salt.

3. Mix the 2 Tbsp white sugar and the 2 tsp cinnamon in a small bowl.

4. Shape dough into small balls (a little smaller than a golf ball). Roll the balls of dough in the cinnamon/sugar mixture.

5. Place 2 inches apart on ungreased baking sheets.

6. Bake for 10-12 minutes or until set, but not too hard. Remove immediately from baking sheets and cool on wire racks.

Yield = approximately 36 cookies

GFCFcarrot_zucchini_bars

Here’s a different way to get vegetables into your picky eater…make it look like cake! This week’s recipe is GFCF Carrot Zucchini Bars and it is adapted from a recipe in Better Homes & Gardens: New Cookbook 14th Edition.  There isn’t too much sugar in these, although they have a pleasant sweet taste to them. The original recipe does call for a cream cheese-style frosting, but as you can see in the photo – I opted not to do that. My son did spot the evidence of vegetables in them immediately, and refused to try them. (I guess this is where the frosting might have been helpful to mask the veggies!) However, my husband and I tried them and thought they were very tasty.  My husband provided the rating for this recipe; he gives it 12 Thumbs Up!

Gluten-Free, Casein-Free Carrot Zucchini Bars (Husband Rating = 12 Thumbs Up)

1 1/2 cups gluten-free all-purpose flour

1/2 tsp xantham gum

1 tsp gluten-free baking powder

1/2 tsp ground ginger

1/4 tsp baking soda

2 eggs, slightly beaten

1 1/2 cups shredded carrot (about 3 medium)

1 cup shredded zucchini (about 1 medium)

3/4 cup organic brown sugar

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup canola oil

1/4 cup honey

1 tsp vanilla

Preheat oven to 350 degrees. Combine flour, baking powder, ginger, and baking soda in large mixing bowl.

Add eggs, carrot, zucchini, brown sugar, walnuts, raisins, oil, honey, and vanilla. Mix until combined thoroughly.

Spread batter into an ungreased 13x9x2 inch baking pan.

Bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares and serve.

Yield = 24-36 bars, depending on size

Yes, brownies can be GFCF and they can be delicious! When we decided to convert to eating a GFCF diet, I knew that my son would be most successful if I made food that tasted good and often was similar to what his friends ate.  Not that we have to be crowd followers, but let’s face it – peer pressure is a tough thing for kids to overcome these days! So, after a few dastardly efforts, I believe I’ve perfected a GFCF conversion of my favorite brownie recipe and my son enjoys getting the envious looks of the other children when he whips out the homemade brownie from his lunch bag at school! Oh, and they are half the sugar too!

gfcf Brownies

Mom’s Best GFCF Brownies (Nick Rating = 12 Thumbs Up!)

1 c vegetable shortening

1 c white sugar

1 c sugar alternative (Truvia, xylitol, etc)

2 tsp vanilla extract

4 eggs

3/4 c baking cocoa

1 c gluten-free all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350. Grease 13x9x2 inch baking pan. Mix shortening, sugars, vanilla. Add eggs, one at a time, beating well after each one. Add cocoa; beat until well blended. Add flour, baking powder, and salt; beat well. Pour batter into prepared pan (batter may be a bit stiff, but will spread out during baking process).

Bake 30-35 minutes, or until you can insert a toothpick and pull it out cleanly in middle of the pan. Cool completely and then cut into bars. Makes about 36 brownies.

As I’ve mentioned before, not only are we gluten-free and casein-free at our house but my son can’t have yeast either.  This makes it tricky for Daddy to make his favorite homemade pizza. We’ve been experimenting with some different recipes and mixes, but it’s been tough to find one that we could all agree on that we liked. Finally, I think we landed on something that meets the approval of all of us!

gfcf pizza slice

GFCF (and Yeast-Free too!) Pizza (Nick Rating = 4 Thumbs Up)

In a mixing bowl put:

2 cups all-purpose GF flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp Xanthan Gum

In a separate bowl, mix:

1/2 to 2/3 cups rice milk

1 egg

2 Tbsp ghee (melted)

PREHEAT OVEN to 400.

Add the wet ingredients to the dry all at once and mix well until dough forms.  Knead dough on floured surface and then roll out to desired pizza thinness. Put dough on pizza pan, add toppings, and bake for about 12 minutes.

*Photo above shows the following toppings – organic tomato paste with Italian seasoning; Daiya Cheese (a little yeast in this, but we allow it on special occasions); nitrate-free, organic pepperoni; and, nitrate-free, all-natural ground italian sausage.

easy dinner rolls

These rolls are an excellent accompaniment to pasta dishes, like spaghetti. Since we have had to give up both regular bread and garlic, these have proved to be a good compromise.  I make them so frequently now that I’ve almost memorized the recipe! The recipe comes from a book called, “Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child’s Autism, Asperger’s, or ADHD” by Elizabeth Strickland.  (The only modification I’ve done is substituted the honey in the original recipe with agave syrup so that they’d be lower in sugar.)

Easy Dinner Rolls (Nick Rating = 4 Thumbs Up!)

2/3 cup brown rice flour

1/3 cup sorghum flour

1/3 cup canola oil

2 tbsp agave syrup

1 tsp apple cider vinegar

2 eggs (omega-3 enriched)

1 tbsp Rumford baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup apple juice

Preheat oven to 350. Lightly grease a muffin tin (I spray it with a nonstick spray).

In a mixing bowl, combine all ingredients and mix well to combine. Batter will thicken up as it is beaten; eventually looking like cookie batter.

Divide batter among muffin cups in the tin. Bake for approximately 15-18 minutes, or until a toothpick inserted in the middle comes out clean.

Other Recipes You Might Want to Try –

Gluten-Free, Casein-Free Pepperonata Pasta

Gluten-Free, Casein-Free, Garlic-Free Marinara Sauce

Gluten-Free Sausage & Peppers Pasta

sugar free oatmeal raisin cookiesMy son has been begging me to make him some cookies.  So, being the nice mommy that I am, I relented.  However, I made this batch GFCF-friendly and sugar-free so as not to aggravate his yeast allergy.  Needless to say, he still has been asking for them constantly as a treat.  Thankfully, since they are so healthy, I get to indulge him without guilt! (I adapted the following recipe from one I found in a Better Homes & Gardens Cookbook that I own.)

Sugar Free Oatmeal Raisin Cookies (Nick Rating = 4 Thumbs Up!)

3/4 c. Vegetable Shortening

1 c. Agave Syrup

24 packets of Truvia (equivalent to 1/2 cup)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

2 eggs

1 tsp vanilla

1 1/2 c. All-Purpose Gluten-Free Flour (I use Bob’s Red Mill)

2 c. rolled oats (I use Trader Joe’s brand, certified gluten free)

1/4 tsp Xanthan gum

1 c. raisins

Preheat oven to 375. In a mixing bowl, beat the shortening with an electric mixer on medium for 30 seconds. Add agave syrup, Truvia, baking powder, baking soda, 1/4 tsp salt, and cinnamon. Beat until combine, scraping sides of the bowl. Beat in eggs and vanilla. Beat in as much of flour as you can. Add Xanthan gum, remaining , and oats.

Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool.  Yield: approximately 4 dozen cookies.

 

Other Recipes You Might Like to Try –

Gluten-Free, Casein-Free Snickerdoodles

Gluten-Free, Casein-Free Chocolate Chip Cookies

Gluten-Free, Casein-Free “Twinkies”

Gluten-Free, Casein-Free Sugar Cookies

 

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