Monday, December 28, 2009

Christmas Dinner – Eating Gluten Free

When one must be gluten free, it is a blessing when family and friends do what they can to make one’s life easier.

After explaining to everyone how food can easily be contaminated with wheat, there has been an overwhelming effort to prepare foods that I can eat without having to bring everything that is not contaminated with wheat.

For family get-togethers, someone will make dessert; another will make vegetables and meat, so that nothing accidently gets mixed. If a side has wheat, like MacNCheese, another person will make that.

When we all met for Christmas Dinner, the host (my Sister Jean) announced that we should only use the serving tool that is in each dish and not to use for anything else.

We had a feast of grilled and baked turkeys, barbecue chicken, baked ham, MacNCheese, Green Beans, Candied Yams, Gluten Free Cranberry Stuffing, Potato Casserole, Key Lime Pie, Red Velvet Cake, Lemon Cake, a mixture of gluten free cookies, almond bark and cranberry fudge. I have probably forgotten something.

The only things I could not eat were the cakes, pie and MacNCheese! There was such a big snowstorm Christmas Eve and Day that I decided not to make a gluten free pound cake for fear that I may have to eat all of it myself.

I made a variety of gluten free cookies and did not have time to journal them, so I will provide recipes and pictures.

One of the best tasting ones is this: Nutty Orange Marmalade Cream Cheese Cookies. My sister Barb liked it too. She tried the frosted version and said it did not need frosting.
Nutty Orange Marmalade Cream Cheese Cookies


Frosted (and rolled in sugar)

Un-frosted



Nutty Orange Marmalade Cream Cheese Cookies

Wet Ingredients
1 cup granulated sugar
6 Tbs softened butter
8 oz cream cheese, softened
2 Tbs orange marmalade
1/2 tsp orange extract
1 egg
Nuts
1 cup walnuts, finely chopped
Dry Ingredients
2/3 cup + 2 tsp sweet rice flour
2/3 cup + 2 tsp sorghum flour
1/3 cup +2 tbs cornstarch
3 Tbs + 2 tsp tapioca starch or flour
1 tsp xanthan gum
1/2 tsp baking soda

Orange Frosting
1 Tbs butter
1 Tbs orange juice
1 1/2 cup Powdered sugar
1 drop orange food coloring (Wilton), optional

1. In large bowl combine sugar, butter, cream cheese, extract marmalade and egg; blend well. Add nuts and mix. Stir in flour mix until well blended. Chill dough for at least 1 hour. Pre-heat oven to 350F. Drop by rounded teaspoons or shape into a ball. Place 2 inches apart on parchment paper covered cookie sheet. Bake for 10 to 12 minutes or until light golden brown. Cool completely on wire racks.
2. Leave cookie plain, or frost with orange icing.

Tip

Rolling the balls in sugar gives a prettier more even cookie

Servings: 48
Yield: 48
Nutrition Facts
Serving size: 1/48 of a recipe (0.8 ounces).
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 90.22
Total Fat 5.11g
Saturated Fat 2.28g
Cholesterol 14.06mg
Sodium 30.84mg
Potassium 19.33mg
Total Carbohydrates 10.4g 
Fiber 0.48g
Sugar 4.91g
Protein 1.28g

++++++++++++++++++++++++++++++++++++++

Chocolate Peanut Butter Sour Cream Cupcakes

I had a Chocolate Cupcake mix, sitting around for about 3 months and decided that I needed some Chocolate the day after Christmas. I mixed it up and baked them. They were really good. The recipe originally came from Bob’s Red Mill. I made a little change.  These are not only very good, they are nutritious.

Before going in the oven


   Frosted




Chocolate Peanut Butter Sour Cream Cupcakes
(Modified from Bob's Red Mill)

Ingredients
1/4 cup Unsalted Butter
1/4 cup + 2 tbs Water
2 Tbs dark chocolate syrup
1/4 cup Cocoa Powder
1 cup Sugar
1 1/4 cups Quinoa Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/2 tsp Vanilla powder
1/4 cup Sour Cream
1/3 cup peanut butter chips
1/3 container (16 oz) Chocolate or Fudge Frosting, optional  or your home made frosting
Procedure

1. Preheat oven to 350 degrees.
2. Combine the Dry ingredients in a lidded container. Shake to thoroughly mix. (This can be prepared and stored for future use with mixing and baking instructions.)
3. Pour the Dry Ingredients in to a large mixing bowl, add the eggs, melted butter, sour cream and chocolate syrup. Mix to combine, gradually adding water. Mix at a medium speed for about 2 minutes.
4. Spoon into a muffin tin lined with paper cup cake liners.
5. Evenly distribute the peanut butter chips over the cupcakes. Lightly press them in with a fork or spatula.
6. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
7. Let cool.
8. Frost by piping the frosting from a bag, if frosting desired.
Servings: 12
Yield: 12 delicious nutritious muffins

Nutrition Facts
Serving size: 1/12 of a recipe (2.6 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 256.02
Total Fat 10.4g
Saturated Fat 4.99g
Cholesterol 47.53mg
Sodium 214.73mg
Potassium 72.33mg
Total Carbohydrates 39.79g
Fiber 2.74g
Sugar 25.84g
Protein 3.68g







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