Those look awesome, don't they? I agree, but if you live in a gluten-free home, you won't be making any of those, unless you can find a flour mixture that solves the biggest problems of gluten-free baking. I've been a baker/cook for years, and I once remember an old baker where I worked always told me, 'when in doubt add an extra egg.' Exactly a year ago, both my husband and daughter were diagnosed with celiac disease, which left me in a real pickle as the chief cook and bottle washer in the house. What does that have to do with an extra egg? I'm getting there, but first I had to figure out where to start to find the things that are safe for them, taste good, and that my boys like to eat, too? I'm happy to report, a year later, I could make those lovely little biscuits up there. I also learned that when it comes to gluten free cookies, always use an extra egg. If you do that, and use the Pillsbury gluten free flour, they taste and look like any other cookie you make. Today I thought I would share two of my tried and two recipes here for anyone looking for a meal that will turn out perfect every time and for a quick bread that is easy to adapt.
Let's start with 'Grandma Hazel's banana bread' as that is what we call it here.
Doesn't that look good? It's a family recipe that we've made for years, but I had to figure out a way to adapt it so it was gluten free, tasted good, wasn't grainy, didn't taste metallic like the xantham gum and the list goes on. I'm happy to say, all I did was substitute the flour requirements with this product:
This Pillsbury gluten free flour has the xantham gum mixed in perfectly, so it doesn't have that overpowering metallic taste and smell. Below is the recipe made exactly as I did it to get those lovely looking loaves up there. You could adapt this recipe to make it pumpkin or apple, as long as you use applesauce or pumpkin puree to replace the bananas extra moisture.
Grandma Hazel's Banana Bread
1 cup sugar
1/2 cup Butter Flavored Crisco
1 tablespoon sour milk (this is what makes the bread. You can use a tablespoon of milk and add a little bit of lemon juice until it curdles.)
Blend those ingredients then add
2 cups Pillsbury flour
1 tsp baking soda
1/2 tsp salt
mix well with the sugar mixture.
Add 3 medium mashed bananas and mix until the proper consistency.
Pour into 1 large loaf pan (Though I find that the three small pans bake better and the crust doesn't get as dark) or 3 small pans. Bake at 325 for 45 minutes and then check frequently until toothpick in middle comes out clean.
Gluten Free Chicken Cordon Bleu
We love chicken cordon bleu but that was another thing we couldn't have anymore, at least not store bought. I've come up with a recipe that tastes better than store bought.
4 large chicken breasts pounded thin or chicken tenders pounded thin
1 regular hamsteak
1 package provolone cheese
4 tablespoons butter (this is option and certainly not necessary)
Gluten free bread crumbs
(You can buy premade gluten free bread crumbs, but I do not care for them. I make mine from rice krispies and corn chex. I use the Ninja to blend them until they are crumbed and put them in a ziploc bag. When it's time to bread the chicken I throw them in and bread them in the bag and then just toss the bag)
Cut ham steak into small bite size pieces and put into a greased 9 x 13 pan. (If you're going to use the butter cut the 4 tablespoons in small slivers and lay them in the pan before you put the ham in. Cover the ham with the sliced provolone cheese. I use 10 pieces, but this is Wisconsin and we LOVE cheese, feel free to use however much your family likes.
Now bread the thin chicken breasts and lay over the cheese until the pan is covered.
Bake in 375 degree oven for 45 minutes or until the chicken is at 165 degrees and brown. Remove from oven and let sit for a few minutes then serve over rice.
I hope you find these recipes enjoyable if you're living a gluten-free life. I would love to feature some of your favorite gluten-free recipes on my blog. You can send them to me through blogger and I'll share a few every week. As the holidays are approaching I have several recipes that can be adapted to gluten free for Christmas cookies and pies. I hope you stop back around frequently. Bon Appetit!