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AllPurposeFlour_BetterBatterBetter Batter is a company founded by Naomi Poe, a mom of two sons with Autism and gluten intolerance. They offer all-purpose flours, seasoned flours, cake mixes, as well as brownie and pancake mixes. Their prices are about the same as most gluten-free specialty items, but they do offer discounts and deals, so be sure to look for them when you order.

I received a box of their All-Purpose Gluten Free Flour Baking Mix as part of my Savorfull box for September.  I thought I’d try it out in my latest recipe for GFCF “Twinkies”. One thing I noticed about it was that it was silky soft in texture. Even though it has rice flour in it, the flour was not gritty at all. Another thing that is really convenient is that Ms. Poe has already added the right amount of xanthan gum into the mix, so you don’t have to buy that separately or wonder if you put in the right amount. I found that the flour cooked very well and gave the “Twinkies” a very nice, airy texture (which was exactly what I wanted).

I think this product is definitely worth checking out more fully. I will let you know if I have the opportunity to review more of their products.  In the meantime, I hope you will pay them a visit and support this mom’s company.

 

gfcf_choc_chip_cookies

I did it! I converted my all-time favorite Chocolate Chip Cookie recipe into a gluten-free, casein-free delight! A non-GFCF friend of mine tried one and asked me for the recipe after she raved about it! (That’s true success!) Nicholas and I enjoyed baking these together on the morning of July 4th. Hope you will enjoy eating them as much as we did! Nicholas gave them 1000 Thumbs Up!

A great tip, if you want to keep your homemade cookies fresher for a longer time – freeze about 6-9 at a time in Ziploc bags or containers. Then, simply defrost as you need them; although, I also enjoy them a little frozen too!

Gluten-Free Casein-Free Chocolate Chip Cookies (Nicholas Rating = 1000 Thumbs Up)

2 1/4 cup all-purpose gluten-free flour

1/2 tsp xantham gum

1 tsp baking soda

1/2 tsp salt

1 cup organic vegetable shortening

3/4 cup firmly packed brown sugar

3/4 cup white sugar

1 tsp vanilla

2 eggs

1 package dairy-free chocolate chips (we used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free)

  1. Preheat oven to 375 degrees.
  2. Mix flour, xantham gum, baking soda and salt in large mixing bowl.
  3. Add vegetable shortening, sugars, vanilla, and eggs; mix well after each addition.
  4. Stir in chocolate chips.
  5. Drop from teaspoon, about 2 inches apart, onto ungreased baking sheets.
  6. Bake for 10-11 minutes, or until golden brown. Cool on wire racks.

Yield = about 6 dozen 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

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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