Gluten Free Soft Pretzels

Salted Pretzel

Cinnamon Sugar Pretzel

Gluten Free Soft Pretzels

1 1/2 cups warm water

1 tbsp sugar

2 tsp kosher salt

1 tsp of yeast

4 1/2 cups Gluten Free Flour Mix

4 tbsp butter

1 tbsp vegetable oil

8 cups of water

1/2 cup of baking soda

1 egg with 1 tsp of water

*For regular soft pretzels

    pretzel salt

*For cinnamon, sugar pretzels

    1 tsp of cinnamon

    1/2 cup sugar

In a bowl, combine warm water, sugar, salt, and yeast. Allow mixture to sit for about 10-15 minutes until foam begins to form on top. 

Add flour and butter and combine well using a dough hook attachment on mixer. Put dough in a bowl that has been oiled with vegetable oil. Cover and allow to rise for an hour and half. 

Preheat oven to 400. Bring 8 cups of water with baking soda to a boil. Roll out dough and shape into pretzel form by making a U shape and crossing the ends back over. 

 

One by one, place pretzels in boiling water until it floats, about 30 seconds. Remove with a slotted spoon and place on a cookie sheet covered with parchment paper. 

 

Beat egg with water and brush the tops of each pretzel. Add *salt or *cinnamon mixture.

 

Bake for about 15 - 20 minutes until brown. Transfer to cooling rack. 

Cheese Dip: GF, Dairy Free, Vegan

After seeing this recipe posted on Facebook: Dairy Free Vegan Nacho Cheese Dip, I just had to try it. Of course, I can't leave well enough alone, so I made a few slight changes.

Cheese Dip

2 cups of potatoes
1 cup of carrots
1/4 cup of water reserved from boiling potatoes and carrots
1/4 cup of oil
1/4 cup of nutritional yeast flakes
1/2 tsp of salt
1/4 tsp garlic powder
1/4 tsp of onion powder
1 tbsp of fresh orange juice

Peel  and dice  potatoes and carrots. Boil potatoes and carrots until tender. Drain and reserve 1/4 cup of water.

Place potatoes and carrots along will all the other ingredients into a blender. (I use a Vitamix.) Blend for one minute until smooth.

Gluten Free Pop Tarts

Gluten Free Pop Tarts

2 1/2 cups of Gluten Free Flour Mix
1/2 cup of sugar
1/4 cup of applesauce
1 stick of butter
3-4 Tbsp of cold water
6 Tbsp of fruit preserves

Mix flour and sugar. Cut butter into the flour mixture. Add applesauce and water until dough forms a ball.

Put dough between two pieces of parchment paper and roll out thin. Cut into rectangles with pizza cutter.

 

Place one rectangle on cookie sheet that is covered with parchment paper. Put one spoonful of fruit preserves of your choice in the middle of the rectangle. I used strawberry as it is my son's favorite. Wipe down edge of rectangle with water and then place another rectangle on top. With a fork, press down around the edge of pastry to form a seal.

Bake for about 20 at 350 until light brown.

Icing Topping
1/2 cup of powder sugar
1 1/2 Tsp of water or milk

Mix together until smooth. After pop tarts have cooled for about 5 minutes. Add icing to the top of each pop tart.

Enjoy!

Ice Cream Sandwich, GF

1/2 cup of melted butter
1 3/4 cups of Gluten Free Flour Mix
1 cup brown sugar
1/3 cup of coco powder
3 eggs

Mix ingredients together. Chill dough for 15 minutes. With a tablespoon, scoop dough on cookie sheet 1 inch apart and bake for about 15 minutes at 350. Let cookies cool completely. Put a scoop of your favorite gluten free ice cream in between two cookies and freeze. 

French Toast Casserole, Gluten Free

1 recipe of Chris' GF Sandwich Bread or loaf of gluten free bread
8 eggs, beaten
3 cups of milk or soy milk
1 tsp of vanilla
1 tbsp of sugar

Cut bread into cubes and place in a 13X9 in baking dish. In a large bowl, with milk, eggs, sugar, and vanilla. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Topping

3 tbsp of sugar
2 teaspoons of ground cinnamon
2 tbsp of butter

Remove from refrigerator. Mix cinnamon and sugar and sprinkle over top. Dot with butter. Cook at 350 for 45-50 minutes until set. Serve with syrup.

Potato Gnocchi with Tomato Olive Sauce

Potato Gnocchi

2 large baking potatoes
3 egg yolks
1/2 cup of Gluten Free Flour Mix


Bake potatoes in their skins until tender. Peel potatoes and put them through a potato ricer or mash them by hand. Add four, egg yolks and mix until it is a pliable ball of dough. Do not over mix dough.

On a floured surface, take a piece of the dough and roll into about 3/4 inch diameter. Cut into inch long tubes and slight indentation in middle with your finger. (You can flour them and freeze them at this point for later use.)

    

                                                    

To cook, gently drop in boiling water. When gnocchi float to the top, they are done. Remove with a slotted spoon and drain well.

Tomato Olive Sauce

1 6 oz can of black pitted olives, sliced in half
1 23.9 oz jar of marinara sauce
1 tbsp olive oil

In a sauce pan over medium heat, saute olives in oil. Then, add marinara sauce. Once heated, add potato gnocchi and heat through. Serve with parmesan cheese on top.

Holley's Sweet Potato Chili

I love when I get a new recipe! My good friend Holley told me about the sweet potato chili that she makes. It sounded so good that I had to come home and make it. And, I am so glad that I did. It is a perfect winter, hearty stew!

Holley's Sweet Potato Chili

4 medium sweet potatoes, peeled and diced
1 medium onion, diced
1 tbsp of olive oil
1 can of corn, drained (or frozen corn)
1 can of black beans
1 can of diced tomatoes
3 cups of vegetable broth
1 clove of garlic, diced
1 tsp of Adobo seasoning
1 tsp of cinnamon
1/2 tsp of coco powder
5 dashes of hot sauce
salt and pepper to taste

Saute onions in olive oil until translucent. Add sweet potatoes, corn, black beans, and vegetable broth. Stir together and add seasonings. Cook for at least 35 minutes or until sweet potatoes are tender. It can be served alone, with rice, or gluten free cornbread.

Apple, Grape, Chicken Salad

2 apples chopped in bite size pieces
1 cup of grapes cut in half
1 cup of diced cooked chicken
2 tsp of mayonnaise
1/4 cup of sliced almonds

Mix apples, grapes, and chicken. Add mayonnaise and almonds. Stir and serve over a bed of lettuce or spinach. Add your favorite dressing.

I served mine over a bed of spinach with strawberry vinaigrette dressing from a local farm.

Gluten Free Graham Crackers

1 1/2 cup of almond flour
3/4 cup of flax meal
2 tbsp of cornstarch
3 tbsp of honey
1 tbsp of maple syrup
1/4 tsp of cinnamon
1/4 tsp of vanilla

Mix in blender until dough forms. Roll dough out between two pieces of parchment paper. Mark and score crackers. Bake for about 8 minutes.

Kale Chips

During the summer, my son and I hike the mountain trails. One of the best things about hiking is enjoying nature and the uninterrupted conversations. Food seems to always be a topic. One my hiking buddies has been telling about how her family loves kale chips. So today, I decided to try them. Yumm!

1 tbsp of olive oil
1 head of kale, deviened and cut in 1 1/2 inch pieces
1/2 tsp old bay seasoning (or sea salt)

Toss kale in olive oil and sprinkle with seasoning. Bake for 20 minutes at 350 on a cookie sheet.

Feel Better Soup

When my son gets sick, he always requests this soup. He says it makes him feel better! It is so quick and easy! I serve it with gluten free rice crackers. 

4 cups of chicken broth, GF
1/2 cup of Alphabet gluten free pasta
1 cup of diced cooked chicken
1 tsp of cornstarch
1 tbsp of water

Heat chicken in broth until it comes to a boil. Add pasta and simmer for 10 minutes. Stir cornstarch and water together in a separate bowl. Add to soup and cook for another minute or two.

Catfish Stew

1 lb of bacon, cut in bite size pieces
2 onions, diced
2 lb of catfish nuggets
4-5 medium potatoes, diced
2 15 oz cans of tomato sauce
2 cans full of water (use the tomato sauce cans)
1/2 of ketchup, GF
1 tsp hot sauce
1 tsp of Worcestershire sauce, GF
salt and pepper to taste

 

Saute bacon and onions together until onions are translucent. Place catfish and potatoes in pot, then add the rest of ingredients and bring to a boil. Cut heat down and simmer on low heat, covered for at least 30 minutes. Stir occasionally. Serve alone or over rice.

Blanton Brownies GF

My Grandmother Blanton would make these awesome brownies for me and it made me feel so special! They are very rich and sinfully delicious!

Blanton Brownies GF

• Gluten Free Brownies or any brownie recipe or gf box brownie mix that you like
• 3 cups of mini marshmallows 

• 1 16 oz Betty Crocker Chocolate icing or your favorite chocolate icing 

•    Prepare brownies according to the recipe. As soon you take the brownies out of the oven, pour the 3 cups of mini marshmallow on top and spread evenly. Marshmallows will melt some while brownies are cooling. Once brownies are completely cooled, spread chocolate icing on top. 

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Chris' GF Sandwich Bread

My son loves sandwiches. Before going gluten free, he loved getting a Subway sandwich; it was a special treat. So, I have been trying to create a sandwich bread for him.

Today, I served him a sandwich with this new bread. He comes running up to me and throws his arms around me and says, "Mom, this sandwich is so good! It taste like a Subway sandwich! Thank you so much!"

He just made my day!

Chris' Sandwich Bread

1 3/4 cups of Gluten Free Flour Mix
1/4 cup of coconut oil or butter
1 tbsp of baking powder
1/2 tsp of salt
4 eggs beaten
1//2 cup of milk
1 tbsp of sugar (or sugar substitute)

Mix all ingredients well. Spread batter out on a greased cookie sheet.
Cook at 350 for about 20 minutes.

Cut into sandwich size slices. Can also be cut into rounds for hamburger buns.

I also made a no grain version that my husband enjoys!

No Grain Sandwich Bread

1 3/4 cups of flax meal (I grind mine in the Vitamix to make it into flour.)
1/4 cup of coconut oil
1 tbsp of baking powder
1/2 tsp of salt
4 eggs beaten
1//2 cup of water
1 tbsp of sugar (or sugar substitute)

Mix all ingredients well. Spread batter out on a greased cookie sheet.
Cook at 350 for about 20 minutes.

Cut into sandwich size slices. Can also be cut into rounds for hamburger buns.

Quick Banana Pudding GF

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• 1 recipe of Vanilla Wafers GF
• 1 5.1 oz box of vanilla Jello Pudding

• 3 cups of milk

• 1 8 oz carton of Cool Whip

• 4 or 5 bananas, sliced

Make vanilla pudding according to the directions on box and chill.

In a dish, place two spoonfuls of pudding on bottom and spread evenly. Place a layer of vanilla     wafers (half of wafers) followed by a layer of sliced bananas (half of bananas). Then add half of the remaining vanilla pudding and spread evenly. Add half of Cool Whip and spread evenly. Repeat layers of vanilla wafers, bananas, vanilla pudding, and Cool Whip with the remaining other half. Refrigerate until ready to serve.         

Vanilla Wafers GF

1/2 cup of melted butter
1 3/4 cups of Gluten Free Flour Mix
1 cup brown sugar
3 eggs
1 Tbsp. vanilla flavoring

Mix ingredients together. Chill dough for 15 minutes. With a teaspoon, scoop dough on cookie sheet 1 inch apart and bake for about 13 minutes at 350.

My favorite thing to do with these cookies is to make Quick Banana Pudding GF for my boys!