Berry Good Pie Crust!

I LOVE THIS PIE CRUST!!!

I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!

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 It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!

 

I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.

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Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together. 

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A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this…20151028_160621                                                      … This fajita pie was a favorite at dinner. 

Pie Crust
Super yummy pie crust that has some crunch!
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Ingredients
  1. 1/2 cup Brown Rice Flour or Millet Flour
  2. 1/2 cup Sorghum Flour
  3. 1/4 cup Amaranth Flour
  4. 1/4 tsp Xanthan Gum
  5. 1/4 tsp Baking Powder
  6. 1/2 cup Butter
  7. 2 Beaten Egg Yolks
  8. 1 TBS Cold Water
  9. 1/4 cup Sugar
Instructions
  1. Stir together the flours, sugar, xanthan gum and baking powder.
  2. Cut in the butter until dough is crumbly.
  3. Add the beaten egg yolks and the cold water.
  4. Mix really well.
  5. Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
  6. Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
  7. You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
  8. Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
Notes
  1. You can make a savory pie! We added fajita fix-ins and it was really, really good!
  2. The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
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Tasty!… Like a Brick…

Teff Dinner Rolls!! Here we come!! Or, so I had thought. They look alright. The dough didn’t rise much… If at all.

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But oh the taste! And the smell!! Talk about dinner rolls! They were so yummy! Just way to dense, much like a brick. 

What do you do when a cooking experiment tastes good, but is way to dense to eat like a roll?

You can always throw it away, but  I don’t like wasting 4 cups of Gluten Free Flour.

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We crumbled it on applesauce with cinnamon and bananas, and we also had soft boiled eggs with crumbled teff brick rolls. Both treats were amazing!

Coconut Caramel! Take 1

Hello!! I love caramel, but I don’t do dairy… This leaves me a very sad person from time to time, especially in October; It’s caramel apple season! But I am not one to shy from a food challenge, so check this out!

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 It looks so good doesn’t it? It is!

I found some wonderful cans of Sweetened Condensed Coconut Milk. I decided to try and turn them into a caramel treat.

This batch I cooked up in the crock-pot. I covered the can with about 2 inches of water, put the can on it’s side and cooked it on low overnight (about 11 hours really) Then I had to let the can cool to room temperature.

20151009_115333 Ooooh, the waiting was hard.

I must admit though, when I opened this can I wasn’t all that impressed with the contents

20151009_115436Just look at that, there’s layer of liquid at the top and it just doesn’t look all that good. I decided to pour it into a bowl to see if that helped improve it’s looks. I was also disappointed with this approach. Take a look at what I saw.

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It looks ill….

 So I gave it to Dr. Spoon and stirred it.

Doesn’t it just look healthier now? I think so 

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It wasn’t actually all that bad. Turns out it needed some stirring. It tastes a lot like coconut (Go figure huh) but it really tastes good on apples too. So try some out for yourself! And the awesome thing, it thickens the longer it sits. 

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I’m going to try again and cook it a little longer to see if I can get a darker caramel color and evaporate more of the liquid that was there when I opened the can (It may be coconut oil though…..) But for now, I have a wonderful sweet treat that I will enjoy oh so much!

 

Ham fried “rice”

I love ham fried rice, there are just two things wrong with it now. 1) It’s made with soy sauce so it has wheat. 2) I already eat a lot of rice. Rice is probably the main go to grain for those with celiac disease or even a  gluten sensitivity. Rice fills you up but doesn’t always leave you feeling very well.  There are two ways to handle this problem. Ignore it, or futz with some food until a suitable substitute is found. I live by the second option.

I adore my mother, she’s always on the lookout for fun things to try with me. She came across a wonderful recipe substituting cauliflower for the rice. It sounds crazy, but a dash of crazy every now and then spices life up, so we tried it.20151014_174725

Doesn’t that just look like ham fried rice?? It tastes pretty good too!!

It’s fairly simple too!

20151014_174802Take some Minced Garlic and Oil.

And some carrots, peas and ham. (We cubed pre-sliced ham)

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 Add the chopped cauliflower (Thank heaven for food processors!)

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Don’t forget the Gluten Free soy sauce!20151014_174821

 

 

  

Heat it all up and add some eggs and you’ve got a wonderful dinner! Don’t take my word for it! Try it out!

Ham fried Cauliflower "Rice"
A fabulous substitute for traditional ham fried rice!
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Ingredients
  1. 1 TBSP Sesame Seed Oil
  2. 1 TBSP minced Garlic
  3. 8 oz cubed beef, ham or chicken {Depending on your fancy ;) }
  4. 1 Cup diced (or shredded) carrots
  5. 1 head of cauliflower
  6. 1 Cup of peas
  7. 2 eggs
  8. Pepper
  9. 3 TBSP Tamari Soy Sauce
  10. Scallions to garnish
Instructions
  1. Place cauliflower in food processor and process.
  2. Heat the sesame seed oil and garlic in a sauce pan.
  3. Add the meat and heat it up.
  4. Add Carrots to the heating mix next.
  5. Add the cauliflower, continue to heat the mix.
  6. Add the peas and heat for a minute or two more.
  7. Make a hole in the middle of the food, add the eggs in the center of the food, scramble the eggs for a minute, then mix all the food together.
  8. Add the pepper and the Tamari Soy Sauce.
  9. Remove from heat.
  10. Serve and garnish with scallions.
Notes
  1. If you don't want peas, chop up 1 cup of fresh green beans.
  2. We only used half a head of cauliflower, so we got to make 2 wonderful batches of this!
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Oh my Burrito!!

I have missed burritos. A lot. So when I saw some rice paper at the store I thought, hey maybe I can make a burrito with a rice paper!

What do you need before you have a burrito?  You need cheese, salsa, olives and re-fried beans. Dairy doesn’t sit well with me, but I love cheese. Cashew Cheese has become a favorite around my table.

 20150513_161135Take some raw cashews and soak them for at least 2 hours. Drain them and put them in your food processor or blender with nutritional yeast (for the cheesy flavor), garlic powder, black pepper, salt, apple cider vinegar and some lemon juice and blend it all together.

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 You’ll end up getting a smoother cheese using a high power blender like a vita-mix, but a food processor works just as well if you don’t mind having less creamy spreadable cheese.

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This is the rice paper I used. You place the paper in warm water for 10 seconds, place it on a plate, add all the toppings you desire, wrap it up then roll it in brown rice flower.

Here is a photo walk through of the process I went through.

 

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I double wrapped them because Just one layer was a flimsy shield for all my burrito fill-ins. Rolling the first layer in brown rice flower, helps with transparency. Without rolling them in brown rice flower, you can see all the filling, and it just feels weird not to have a wrapping on burrito innards.

20150513_16233620150513_16234120150513_16210220150513_16242920150513_16243920150513_172852 I baked them in the oven for several minutes. I wish  I had written down exactly what I did the first time because I haven’t been able to replicate the crispiness I had with my first batch.

 

Still, it’s a great meal as my toddler can testify.

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Gluten-Free Orange Bread!

While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)

Orange Bread
A yummy dessert bread
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For the Bread
  1. 1/2 Cup Tapioca Starch
  2. 1/4 Cup Teff Flour
  3. 1/4 Cup Brown Rice Flour
  4. 1/2 Cup Potato Starch
  5. 1/2 Cup Sorghum Flour
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp Salt
  8. 2/3 Cup Sugar
  9. 2 tsp Baking Powder
  10. 1 1/2 tsp Xanthan Gum
  11. Zest of 1 small Orange
  12. Juice of 1 small Orange
  13. 1 TBSP Vanilla
  14. 3/4 Cup Almond Milk
  15. 1/3 Cup Olive Oil
  16. 1/2 Cup Applesauce
  17. 1 tsp Baking Powder
  18. For the Glaze
  19. 1/2 Cup Powdered Sugar
  20. 2 TBSP Orange Juice (Fresh squeezed preferred)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
  3. In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
  4. Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
  5. Mix until everything is well blended.
  6. Pour batter into a greased bread pan.
  7. Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
  8. Leave the bread in the pan and poke several holes in the top with a toothpick.
  9. Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
  10. Spoon the Glaze over the top of the Bread.
  11. Let cool in the pan for 10 minutes.
  12. Remove from pan and let cool completely on a wire rack.
  13. Store in an airtight container for up to 3 days.
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It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!

Till the next post!
N.

Gluten-Free Cracker Treats (Of the Graham variety)

My Nieces and Nephews love Teddy Grahams, but when I or my daughter have snacks with them, we can’t enjoy those delicious little guys without intestinal issues. So I had to find an alternative snack.

Luckily one of my wonderful sisters recently gifted me with a gluten-free recipe book (The Healthy Gluten-Free Life by Tammy Credicott) that had a graham cracker recipe, but it was for large sheets of crackers to be used in s’more making (nothing wrong with s’mores, just not what I was looking for), so I did a little tweaking to the bake time and the result was perfect! My test subjects *cough-cough* I mean my sisters and their children LOVE them! As does my little angel.

Yummy Snack-able Crackers (of the Graham Variety)

Dry Ingredients:
3/4 Cup Sorghum Flour
1/2 Cup Brown Rice Flour
1/4 Cup Amaranth Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Starch
1/3 Cup Packed Brown Sugar
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
Wet Ingredients:
1/2 Cup Shortening
5-6 TBSP Cold Water
1/4 Cup Honey
2 tsp Pure Vanilla Extract

1. Whisk together dry ingredients.
2. Using your hands or a pastry cutter mix and crumble the shortening into the dry mix until crumbs form.
3. Add 3 Tbsp cold water, honey and vanilla. Stir with a spoon until it comes together and forms a ball. If needed, add another Tbsp or two of cold water.
4. Divide dough in half, form into discs, wrap, and refrigerate 1 hour.
5. Using one disc at a time, roll between 2 pieces of parchment paper to 1/8 inch thickness (can be 1/4 if you want thicker treats, but 1/8 inch works really well too)
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6. Remove top parchment paper, using a small cookie cutter cut dough to form small treats, place cut out treats on parchment paper on baking sheet. Repeat until all dough is used.
7. Bake at 325 degrees for 10 minutes. Store in an airtight container for up to a week.SSPX0026

For more variety try these variations: When treats are fresh out of the oven gently brush honey across the top for more flavor. Or mix 1 Tbsp cinnamon and 2 Tbsp sugar in a bowl and sprinkle across the top of the treats before baking.

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Baking tip: If you don’t want to spend the time cutting all those tiny treats out, place the rolled out dough on a parchment paper on the cookie sheet and score with a knife into tiny squares and bake for 12-14 minutes and then break them apart after baking for easy small finger snacks. (Like the right side of this photo)

Bonus tip! Make Graham Cracker cups for s’more cups! Melt Enjoy life chocolate to fill the cups with, then top with marshmallow cream!
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These treats are going to be around my house all the time! Enjoy your treats!

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Apple Juice

Amara with Apple Juice
What is it about apple juice that just gets a body feeling so happy, happy, satisfied?!

When I was a little girl, the old saying, “An apple a day keeps the doctor away”, was probably old even then – yet the advice is good. And nowadays, there is study after study that corroborates that saying with scientific proof. 

There are many, many benefits to juicing apples. Having that luscious, pulpy, cloudy liquid waiting for you in a cup (or jar) is anticipation at its best. First of all, there is the aroma – and then POW there is a taste that cannot be described. It is heavenly manna – and our picture here shows Amara with her cup of fresh apple juice. She LOVES fresh juice. She can even use ASL and ask us for her favorite juice when she wants it. Smart girl.

During allergy season, allergy inflammation flares up and can create asthma attacks. One son is an asthmatic. What to do?! I was relieved to find out that I had already been doing many things to keep his inflammation down, and I hadn’t even known it. There is quercetin in apples, known to reduce allergy flare ups. Does it replace his inhaler? No, but it seems he needs it less when he’s eating salads and drinking fresh juices. 

My other son is allergic to just about every grass and tree on the planet. We give him quercetin and nettle. Believe me, we wouldn’t get through allergy season without these wonderful supplements.

Fresh Apple Juice can be taken: Straight: in small sips, in large gulps; Mixed: in smoothies as the main base, in smoothies as the hint of tang; Frozen: in ice cubes as the cooler in lemonade, in popsicles (the varieties here are endless). Have fun with your Apple Juice – and have a healthy snack!

Canned Troubles

Have you ever sat in your kitchen staring at your canned goods with the thought “I have no idea how to make this stuff appealing…” I know I have. As long as I can remember my mother has had cans of peaches and pears on her shelves. We do have a variety of ways to eat them, we’ve turned pears into raw-veggie rabbits and both fruits have been added to cottage cheese and eaten. Of course pies and plain have been used as well. As I was sitting there staring at them, none of those options seemed appetizing. Then I saw the blender and I got an idea, and these delicious recipes were born. *MWAHAHA*

Peach Pie Shake
A Peach Pie in a Glass
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Ingredients
  1. 1 Can Peaches (29 oz)
  2. 3 cups Ice
  3. 1/2 tsp Cinnamon
  4. 1/4 cup Brown Sugar
Instructions
  1. Blend all ingredients in a Vitamix Blender on the smoothie setting and then enjoy!
Notes
  1. You can leave out the sweetener or use 1/4 cup applesauce instead of brown sugar, or a TBSP of honey instead of the brown sugar. Any way you choose to do it, it'll taste like nirvana.
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  Pear Pie Shake

1 can pears
½ cup applesauce
½ tsp cinnamon
2 ½ cups ice

Blend all ingredients in a Vitamix Blender on smoothie setting and enjoy (for extra vitamins add some spinach) I’ve even made these smoothies with fresh fruit in a normal blender, they still taste delicious with ultra creaminess!  Enjoy your Fruit Pies in a cup!

Brought to you by irRAWsisitible Gluten-Free Department