Gluten-free Baking Week on December, 2022: free Baking Week - gluten free ideas for baking for a child, who is a little fussy?
Gluten-free Baking Week 2022. December Holidays: Strange, Weird, and Unusual December Observances Gluten-Free Baking Week
As an Amazon Associate I earn from qualifying purchases.
Baking advice as requested -
Baking GF from scratch takes some skill and a degree in chemistry ! Xanthum gum is wierd stuff and is needed in GF baking.
So for the first several months plan on using a prepackaged mix. Then come up with your own combo of GF flours for baking.
Experiment with several prepackaged GF baking mixes to find one that tastes good for your little guy.
The one I use mostly is - Pamela's - pancake mix or pamela's yeast bread mix. both available at whole foods, Kroger and Amazon.com too. Recipe's available on their site too -
The Pancake / baking mix - I use for everyhing from Pancakes to muffins to Banana bread. I use it just like you would use a bisquick type mix. It's really good and my non GF friends and youngsters like it too. The yeast Bread mix - Although I don't bake bread allot with it - I do use it for Pie & Pizza crusts.
There's also a Chocolate cake mix -it;s really good.
If you want to bake sandwich bread - an automatic bread machine is the only way to go.
Baked GF favorites at my house - Blueberry cobbler, Banana bread, corn bread and banana pancakes.
Other helpul hints for the newly GF - not just about baking
"No more gluten ever" you think. No Pasta, Pizza or Bread....
Don't get overwhelmed. It's not that bad.
First Thank God it's not a worse problem.
And remember a main complaint of celiac is irritability....so the fussiness will probably get better once on the diet for several weeks.
And It gets easier. (from parents and from a kids perspective too.)
And don't forget to create a habbit of reading all ingredient lists on products and recognize possible cross contaminations as restaraunts.
Hidden enemies - Soy sauce, rice crispies, corn flakes, quaker oatmeal all contain Gluten. And at restaurants - French fries, and tortilla chips may be fried with wheat containing ingredients...that's a no no for a celiac - just ask before you order those.
Some general avice : Don't cook too much "seperate non GF food" for a while. When a new celiac smells and see's the forbidden it becomes kinda deflating to realize they won't ever again eat those aromoatic rolls, pizza or just Mac N cheese at your favorite restaurant.
And for kids - sandwiches are a staple....so you need to figure out a "bread" that works. Either home made or frozen is your main choice. The best frozen one I have found - is from here - www.samisbakery.com - sold at local health food stores.
Also experiment with several other frozen sandwich breads some other are good too. I usually spray the breads with Pam and microvave to thaw out before putting in a brown bag for lunch. Corn tortilla's work too for lunches after a while.
And Pasta...once you find a pasta that works....life will return to some normalcy ! ! ! Lasagna noodles form De Boles are good ....And Speghetti from Bionature...good too. And find a GF boxed MAC N Cheese at your local healthfood store. Amy's frozen mac n chees is great & AMy;s produces good frozend Pizza too - but it's expensive. For dinner type rolls....cornbread instead with some GF flour is a hit at my house. And for kid snacks....you have to plan ahead with zip lock bags....because everyone is going to try to feed your kid - cheerios, crackers, pretzels and goldfish. ...nuts....rice crackers....dried fruit....Amaranth animal crackers....
Depending on the age of your kiddo...at some point they have to learn...if I eat that I will get a bad tummy ache and curl up in a ball for a 1/2 hr or whatever symptom they have. After being GF for a month or two their sypmtoms will proabably be much more pronounced when they slip up and eat gluten.
Pamela's mixes - Either the Pancake or bread mixes are good for batter on things like fried chicken etc.....and even gumbo if you practice making the roux.
Gravies - learn to make that with corn starch.
Breakfast was hardest for us. But once we found Vann's GF frozen waffles life got a little easier again. The waffles need to be buttered before you heat them up or they are pretty dry. ANd research Gluten free Oatmeal. (Oatmeal that is not processed on machines that also process wheat) I have good luck with McCann's but do your own research on that one.
Eating out advice - Asian hold the Soy sauce. Mexican without the Enchilada sauce and make that corn tortilla's. ALmost any restauarnt can be ventured - And be prepared to ask to speak to the cook. ......to ask about marinades, breadings and "thickeners" But Pizza and donut shops are kinda torture for the Gluten intolerent crowd so get a sitter if you need that PIzza.
There are many GF products out there...and some just taste bad - don't give up if you get one that is "Bad".
And remember - You can do it & it gets easier.
Book reccomendations too (all available at amazon)-
-Eating Gluten-Free With Emily.
-Kids with Celiac Disease : A Family Guide to Raising Happy, Healthy, Glu
Gluten free birthday cake recipes?
1.Chocolate Zucchini Cake(Gluten free)
Ingredients for the Chocolate Zucchini Cake
2.5 oz (1 cup) cocoa powder
5 oz (1 cup) millet flour
1.5 tsp aluminum free baking soda (I use Bob's)
1/4 tsp salt
1 Tbsp chia seed meal (you can grind up chia seeds in a coffee grinder)
2 eggs (should be 3.5 oz, de-shelled
5 oz (1/2 cup) unsweetened apple sauce
4 oz (1/2 cup) honey
8 oz finely grated zucchini (2 cups firmly packed, after grating)
2 oz (4 Tbsp) coconut oil, melted (or can sub part or all Earth Balance spread)
Heat the oven to 325 degrees F. Line two 8" or 9" cake pans with parchment paper, and grease with coconut oil..Sift all dry ingredients together in a large bowl.Whisk together all wet ingredients and add them to the dry.Spread even amounts of batter into each cake pan. Tip: if you bang the cake pan on the counter a couple times, and then spin it around fast right before you place the cake pans in the oven, you get a pretty even, level cake layer. And it's a good way to get out some aggression :)
Bake at 325 F for 20 minutes, or until a toothpick comes out clean.
Mocha Mousse Filling
Yields one cup of mousse (enough to fill and 8" or 9" cake)
1/4 cup cocoa powder
1 tsp vanilla
1 tsp coffee extract (can sub 1 Tbsp of strong brewed coffee or espresso)
2 Tbsp coconut oil, melted
Add all ingredients together, except the melted coconut oil, into a food processor or high powered blender and puree.Then add in the melted coconut oil and blend until incorporated.
Store in the refrigerator until ready to fill cake.
Assemble and Decorate how you like for the Special Occasion
I used one piping bag with an Ateco 23 (small star shape) tip. I place one layer down and pipe a ring of icing around the outer circle with the piping bag.Then I spread the mousse filling into the circle, smoothed it level with an off-set spatula, and topped it with the other layer top side down (so the flat side is on top).
My cakes turned out even enough I didn't level them- but if your oven bakes uneavenly you may have to slice the cake layers level before assembling (more for you to snack on while you decorate :)
Then I iced the cake and gave it a border.This one is also topped with raw cacao nibs for a bit of a crunch.
2.Lucky Vanilla Cake (Gluten Free)
1 cup white rice flour (powdered flour from asian market)
1/2 cup potato starch
1/3 cup coconut flour*
1/4 cup tapioca
2 tsp baking powder
1/2 tsp xuanthum gum
1/2 tsp salt
3/4 cup butter
1 cup and 2 tbs organic sugar
4 large eggs, seperated
1/4 cup oil of choice (not olive)
3/4 cup milk (or 1/2 cup coconut milk with 1/4 cup water)
1 tbs vanilla
2 tsp **glycerin (optional, but well worth it)
1/4 tsp Stevia (glycerin based, NOT alcohol based)
Beat egg whites until they form peaks then stream oil into it, while whisking. Set aside. Beat softened butter until fluffy, add sugar. Add egg yolks and beat mixture until batter is smooth. Add milk, vanilla, glycerin and stevia. Beat for a solid 10 minutes to dissolve sugar. Add dry ingredients a spoonful at a time, incorporating slowly (you don't want to flour to puff up into the air). When all ingredients have been blended, beat batter until well mixed. Add egg whites and oil mixture and beat on low setting until smooth.
Outline and cut a circle out of parchment paper then line 9 inch round pan with it. Pour batter and smooth with spoon.
Bake at 325 degrees for 50-60 minutes, depending on your oven.
Remove when springy in the middle and golden brown. Let cool in pan for 5 minutes then remove cake from pan. Let cool on wire rack with clean dish towel covering the entire cake.
Wrap with plastic wrap once cooled and place in fridge for frosting. Will keep for a good 5 days in the fridge.
happy wishes to your mom...
What are some gluten free easy recipes?
Sweet & Salty Popcorn: Easy Gluten Free Snacks for the Super Bowl
2/3 c. popcorn 2 Tbsp. oil (for popping) 4 Tbsp. butter, melted 1 tsp. salt 2 Tbsp. confectioner’s sugar
Pop the popcorn according to the package directions. We add the oil and popcorn kernels to a large stockpot over medium heat. Remember to put the lid on and do use a clear lid if possible (it just makes it more fun). Take the pot off of the heat when the popping starts to slow down. It will continue to pop after you take it of of the heat.
While you’re waiting on the popcorn, melt the butter and dissolve the sugar into it. Do make sure that your confectioner’s sugar it gluten free. Confectioner’s sugar has corn starch mixed in with it and not all cornstarch is gluten free due to cross-contact issues. If you’re not sure, I think that brown sugar would make a great substitute. Honey or agave nectar might also work. You can always experiment by making a small batch of popcorn and testing the altered recipe before the big day. Also, if you are dairy or casein free, you can substitute whatever “butter” you use.
Once you have your popcorn and syrup ready, drizzle half of the syrup over the popcorn and mix well. Repeat with the remaining syrup and then serve while hot.
Gluten-Free Recipe of the Week:
Grilled Zucchini Stuffed / Goat Cheese & Sun-Dried Tomatoes
3 ounces goat cheese, at room temperature Kosher salt and freshly ground black pepper
1 Tablespoon finely chopped sun-dried tomatoes (oil-packed), well-drained 2 teaspoon fresh basil, chopped 1/2 teaspoon fresh thyme, chopped 1 teaspoon olive oil 3 small zucchini, cut into 1/4-inch thick lengthwise strips 2 Tablespoons freshly grated parmigiano-reggiano cheese
In a bowl, combine goat cheese, sun-dried tomatoes, basil and thyme. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Brush both sides of each zucchini slice with olive oil. Season both sides with kosher salt.
Heat a gas grill to high. Place zucchini strips on grill at a 45 degree angle to grates on grill. Cover and grill until well browned, about 2 minutes per side. Check occasionally and move slices around gently with tongs to prevent them from over-browning - be careful to not over-cook.
When zucchini slices are done, drape over a cooling rack to prevent them from steaming as they cool.
Spread a heaping teaspoon of goat cheese filling over one side of each zucchini slice. Roll zucchini (not to tightly) and put them on a baking sheet lined with aluminum foil. (Refrigerate if not using within an hour, but bring back to room temperature before finishing).
Sprinkle zucchini rolls with freshly grated parmigiano-reggiano cheese and brown under broiler for 1 minute. Serve immediately.
Roasted Cod w/Potatoes & Leeks
3-1/2 Tablespoons unsalted butter
3 large leeks, white and tender greens – split, thinly sliced crosswise and thoroughly rinsed (about 3 cups)
2 cups mushrooms, thinly sliced (about
Salt & freshly ground black pepper
2 Tablespoons fresh flat leaf parsley, finely chopped
1-1/2 ounds red potatoes, peeled, and sliced very thinly
1-1/2 cups gf chicken stock
1-1/2 pounds cod filet, in one piece
2 teaspoons olive oil
1 large plum tomato, diced
Preheat oven to 450ºF.
In a large skillet, melt 1 tablespoon butter. Add leeks and cook over moderately high heat, stirring, until softened,
2 to 3 minutes. Add mushrooms, season with salt and pepper and cook, stirring, until vegetables are tender and the juices have evaporated, about 5 minutes. Stir in
1 tablespoon parsley and remove from heat.
Coat a 13"x9" baking pan with 1 tablespoon butter. Layer 1/3 of the potatoes in pan, overlapping slightly; sprinkle with salt and pepper. Spoon half of the leek mixture over potatoes, top with another layer of potatoes and season with salt and pepper. Repeat with remaining leeks and potatoes. Sprinkle with salt and pepper, dot with remaining 1-1/2 tablespoons butter and pour stock around edges.
Bake in upper third of oven for 25 minutes, or until potatoes are tender. If potatoes start to over-brown, cover loosely with foil.
Rub cod with oil, season with salt and pepper and set on potatoes. Scatter tomato and remaining 1 tablespoon parsley over fish.
Bake uncovered for 8 to 10 minutes, or until cod is just cooked through.
Serve immediately, spooning any pan juices over potatoes.
Unsalted butter is a fresher alternative to salted butter and does not add unwanted additional salt.
Halibut filets will also work nicely in this recipe.
To reduce cooking time, slice potatoes very thin with a mandoline or a food processor.