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Gingerbread – Two Versions

I know, you have already finished all your holiday baking…No?…I thought so! Here is a recipe from Jack’s Mom, our cute mascot. As you may know, Jack has multiple food allergies – Egg, Dairy, Peanut and some Tree nuts. She modified this recipe from the magazine Living Without ( don’t forget to check out our ad on page 43 for a discount code!) I have the original recipe below and then her adjustments in notation.

1 2/3 c  Gluten Free  Rice Flour Mix

1 ½ tsp baking soda

¾ tsp xanthan gum

1 ½ tsp ground ginger

¾ tsp cinnamon

¾ tsp salt

1 lg egg (or egg replacer )

½ c granulated sugar

½ c molasses

½ cup canola oil

½ c boiling water

Confectioner’s sugar for dusting

Adjustments per Jack’s Mom: ” I used the same amount of wheat flour and took out the xantham gum.  I used an “egg”—1 T oil, 1 T water, 1 tsp baking powder mixed together”

Preheat oven to 350 degrees and lightly grease 8/8 square cake pan . Place flour, baking soda, xanthan gum, ginger, cinnamon and salt in large bowl and use electric mixer on low speed until combined. Then add egg, sugar and molasses and mix until smooth, about 1 minute. Pour oil and boiling water over batter and mix until smooth, 30 seconds. Pour batter in pan and bake in center of oven for 35 minutes or until top springs back when touched. Cool, remove from pan and sift confectioner’s sugar over cake.

Jack’s Mom doubled the recipe and used a cookie sheet and cookie cutters, check out her creations!  ginger bread cake version 1Ginger bread cake

More Chocolate…from The Cravings Place

Cold days equate to Chocolate Cravings for me…hence, making some very tasty Chocolate Muffins from The Cravings Place Double Chocolate Chunk mix this weekend. This company was founded by Juli Walton after she was diagnosed with intolerances to gluten, wheat,dairy, eggs, beans and nuts.  We carry several of their other mixes in the store – coffee cakes, breads, brownies, cookies, pancakes,waffles and cornbread.

These muffins turned out perfect. I used some holiday theme muffin liners to “jazz” it up. The chocolate chunks are huge and in my opinion, the best part of the muffin. This mix can be used for cookies or muffins and there are several other variations of cookie ideas on the package.  I loved them and I hope you will too!                                                   Double Chocolate Chunk Cookie & Muffin Mix

It’s finally Friday…that means appetizers.

Friday makes me start thinking of Happy Hour with friends…and nibble items. Here is one I found from our wonderful friends in Italy, Schar has been producing gluten-free products for over 25 years! This little appetizer is easy, simple and of course, Gluten-Free. So make up a few, pour yourself some cool refreshments and enjoy your end of the week. Better relax now, the holiday rush is coming!


1 package Crisp bread,1 package cream cheese (3 ounces) softened, 1 Tbsp low fat or nonfat yogurt, 1 tsp chives, chopped, 1 Tbsp lemon juice, Salt, paprika to taste.  Cream together cream cheese and sour cream. Add chives, lemon juice, and seasoning. Spread on Schar Crisp

Enjoy your Weekend!

Gluten Free Pizza Night…Cause You’re Special

Okay, you ARE special, but that’s the name of the company that makes the “Famous Pizza Crust Mix“…Cause You’re Special All Natural Gourmet Foods. We carry some other wonderful mixes from this company as well – chocolate cake, pound cake, lemon cake and biscuit mix. All of their products are Gluten, Wheat, Dairy and Casein Free.

Last night, I made a SPECIAL pizza and I have to say, this crust was fantastic. It requires only milk (or substitute), olive oil, apple cider vinegar and gluten-free flour for dusting…simple! I used some of my Better Batter Gluten-free All Purpose flour when shaping the dough too. Gluten free pizza 001

Next, I personalized it with some of my favorite ingredients like ground beef,  mushroom porcini tomato sauce…and lot’s of crushed red pepper. I turned out delicious! The great thing about this pizza crust, it’s a blank canvas – you can add whatever you like…

Here’s what my final “masterpiece” looked like..Very Yummy!

Gluten free pizza  



      Try some pizza toppings of your own and let me know how they turn out!

Feeling a little French?

Of course, I am a Texas native and “ya’ll” is my only foreign word. I took spanish in high school…but the old saying “Use or Lose it” applies! I am excited to offer this wonderful recipe from Chebe today. The president of Chebe Breads, Dick Reed, graciously shared this dish that he personally made in his kitchen. Chebe makes wonderful mixes and it’s great to see the company president trying new recipes with me as well. Let me know how you like it…and you don’t have to pronounce the name of the dish if you are unsure!!!

Filet de Boeuf en Croute  

                                         boeuf en croute

Filet of beef in crust (serves 4)

For the meat, use approximately 1.5 lbs. of filet mignon, tenderloin, or sirloin.  Trim any excess fat.  Make slits in various places in the meat.  Season with salt, pepper, rosemary, thyme and olive oil.  Keep refrigerated for two hours or overnight. 

To the mix add 1 tsp. of baking powder if not using Chebe Focaccia or Chebe All Purpose mixes.    If using an unseasoned Chebe mix, you may add rosemary, thyme, etc. to the mix before blending.   Prepare the dough according to the package directions, omitting cheese.

With a rolling pin, flatten to about 1/8” into a shape that will allow you to wrap the beef.  Facilitate the rolling by tossing food starch on the preparation surface and on the surface of the dough.

Place the beef in the center of the flattened dough.  Fold the dough over the top of the beef, trim the excess dough and crimp the dough edges.  Place the meat in a baking pan, turning it so that the crease in the dough is on the bottom.   With a knife, make two or three slits in the top of the dough.  Brush with olive oil and lay a sprig of rosemary over the top.

Bake uncovered in a preheated 400F oven for 30 minutes or until done.  For assurance, you may insert a meat thermometer through the dough and into the meat prior to placing in the oven.