Sunday, August 28, 2011

Cheese Rolls using a Gluten-Free Bread Mix

I had a sample bag of The Twisted Bakery Gluten Free White Bread and Bun Mix from about  two months ago, thanks to Tailor Made Nutrition
Tailor Made Nutrition has Super Sample Saturdays with different vendors giving samples of their new products.  It is usually held between 11:00 am and 3:00 pm.  Of course, I can never make it before 3:00 pm.   Finally, one Saturday, I made a real effort to get there before everyone left.  I got there about 10 minutes to 3, but everyone had already left.  I inquired about the vendors and said that I had tried to get there, but missed everyone.  Well, they had a couple of bread mix samples left, so I got one of them.
I have been thinking about what I could make with the mix, before it went rancid.  Finally, I remembered converting  a cheese roll to gluten-free on the then  Cant' find the recipe since the site reorganized - will have to find it and come back to update this.

Basically, I followed the instructions on the package.  I didn’t think there was enough mix in the sample to make 12 dinner-size rolls, so I added in 1/4 cup of my whole-grain mix to extend it.                                
 Cheese Rolls – GF
Cheese bun - lets eat one

1    bag    The Twisted Bakery Gluten Free White Bread and Bun Mix(16oz)
1/4  cups   gluten free whole grain flour
1/4  tsp.    active dry yeast
3/4  cups   warm water (100° to 110°)
1/3  tsp.    Cider Vinegar
1           egg
2    tbsp.   vegetable oil
1/3  cup    finely chopped garlic flavored white cheddar cheese
            olive oil for spraying the tops of rolls


Chop the cheese into small pieces.  This hasn’t been chopped yet.

Garlic White Cheddar b4 chopping B

Place all ingredients, except cheese in a bowl of a stand mixer and beat for 2 minutes. 

Cheese bun - Beating the batter

Drop the cheese in during the last 15 seconds and continue beating.

Dough ready to put in pan B

Grease the cups of a muffin pan with shortening.  Divide the dough among the cups.  Use a wet spatula with the extra water shaken off to smooth the tops as much as you like them...

Dough ready smooth B

Lightly Spray tops with canola or olive oil. Cover and let rise until doubled, about 45 minutes.

rolls rising B

ready for the oven

Dough ready to bake B

Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks.

rolls out of the oven B

Serve warm.

Rolls served B

Servings : 12
Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 36mg
Sodium: 159.8mg
Potassium: 20.6mg
Carbohydrates: 20.2g
Fiber: <1g
Sugar: 2.2g
Protein: 2.6g

This mix makes a fluffy role, very similar to the rolls as I remember them.
For more cheesy taste, increase the cheese by 2 tablespoons.  Don’t over do it or it may not rise as much.

Wednesday, August 24, 2011

Banana Breakfast Muffins - Gluten Free

Really, who does not like bananas?

From my research on bananas, I have found that bananas will also hasten the ripening of other fruits in their vicinity.  So, do not store other fruits near the bananas on the countertop or in the same fruit basket unless you want them to ripen or rot faster.  It’s like onions and potatoes; potatoes will rot, if stored with onions.

Rather than eating or baking just to use up ripe bananas, they can be frozen for smoothies.  If you want to save them for baking, mash with a small amount of citrus juice and freeze up to 3 months. Soften before adding to batter.

I tend to buy green bananas, because they are usually not as bruised as the ones closer to ripened.

Today, I had 3 bananas left, so I decided to make muffins with one of them.  I recall seeing several muffin recipes with cereal in them, so I decided “why not”?.

Actually they turned out pretty tasty.

The muffins do not require any additional sugar, because the mix  and the cereal used are both sweetened.

Banana Cereal Muffins - close up B

Banana Breakfast Muffins

1 1/2 cups Cinnamon Rice Chex Cereal, (measured, then crushed)
5/8 cups Muffin Mix (see Creating the “Muffin Mix”)
1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
1/4 tsp. nutmeg
1  banana, mashed 
1/4 cup liquid egg whites
2 Tbsps. grape seed oil or canola oil
1 tbsp. chopped pecans or walnuts

Preheat oven to 375°.
Mix the banana  using a hand mixer in a mixing bowl. Add the egg whites and oil.  Beat until mixed.
Whisk together the remaining ingredients.
Mix  the dry ingredients into the banana mixture just until mixed. .

Spoon batter evenly into muffin paper covered muffin tins.
Sprinkle chopped pecans over the top of each muffin.

Banana Cereal Muffins - close up b4 oven 2 B

Bake until a toothpick inserted in the center of one of the muffins comes out clean, or about 25 minutes.

Allow muffins to cool and serve at room temperature

.Banana Cereal Muffins Adj B
Servings: 6

Nutrition Facts
Nutrition (per muffin): 152 calories, 6.2g total fat, 3.7g monounsaturated fat, 1.7g polyunsaturated fat, <1g trans fatty acids, <1g saturated fat, <1mg cholesterol, 100mg sodium, 122.5mg potassium, 22.5g carbohydrates, 1.3g fiber, 21.2g net carbohydrates, 1.2g starch, 7.9g sugar, 2.6g protein, 2mg iron, 45.4mcg folate, 3.2mg vitamin c, 8IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, 1.2mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.

Sunday, August 21, 2011

Breakfast Smoothies - Gluten-Free Soy-Free

When  it’s berry and fruit  season, I love to make all kinds of smoothies and juices.
As soon as the California berries started coming to Minnesota, I started making frozen smoothies.
I make several versions with some basic ingredients: strawberries, blueberries, almonds, cocoa, protein powder, whey powder, bananas, stone fruits and almond milk.
I think the best way to show the different versions is with pictures.
Without Chocolate
Frozen Breakfast Smoothie  served wo choc RecipeB
Basic Ingredients
Frozen Breakfast Smoothie ingredients B
another protein powder that is also used
plant fusionB
Frozen Breakfast Smoothie ingredients - ready for milk B
Frozen Breakfast Smoothie ingredients - ready for milk 2B
After blending
Frozen Breakfast Smoothie ingredients - mixing wo choc B
With Chocolate Added with differing amounts of blueberries
Frozen Breakfast Smoothie - Recipe B
Frozen Breakfast Smoothie Recipe - Day 2 B2

Nectarine-Peach Smoothie
Peach-Nectarine-Yogurt Smoothie ingredients B
Adding some shaved ice
Peach-Nectarine-Yogurt Smoothie mixing in ice b
Peach-Nectarine-Yogurt Smoothie B
and finally a plain old frozen chocolate drink
Frozen hot chocolate B

Friday, August 12, 2011

Dark Chocolate Rice Krispies Bars- Gluten Free

First of all, I had never made rice krispie bars until today. I have never liked them. Whenever they showed up at office ‘goodie days’, I just waited a few minutes before going near where they had been, because I knew someone would eat all of them and I would not have to lie and say they were just scrumptious. 

Today I decided to make Rice Krispie Bars with the new Kellogg's Gluten Free Rice Krispies, while one of my sisters was over. As it turns out, I had never made them and she had never made them.

 Well, I got out some butter, weighed the marshmallows because I was taking them from two bags. When, I had melted the butter and it was a little too hot, let it cool a little.    I asked Imogene if she wanted to stir the marshmallows in. She was having a hard time getting them smooth, so I got my hard spatula and we both were stirring it. I kept joking about both of us ‘stirring the pot’.

I had a bag of dark chocolate buttons on the counter top and thought chocolate might improve on the rice krispie bars. I asked Imogene if she thought I should drop some chocolate chips in. She thought that would be a good idea. I didn’t measure, just poured. We agreed that I had added enough.

I decided I did not want to have to scrape anything off a baking sheet, so I used parchment paper to cover the pan.

After everything was all smoothed out, I dropped in the rice krispies,  stirred them together, then we quickly spread it out over the parchment paper.

I estimated that I added about 1 1/2 cups Ghirardelli 60% cocoa chocolate buttons. I bought those at King Arthur Flour some time ago. I buy chocolate chips in larger than store-shelf quantity and divide them into food vacuum-sealed bags. The extra bags go in the freezer until I need one of the bags.

Afterwards, we made a quick lunch and sort of forgot about the rice krispies bars.
Then, it was time to decide how much I would keep and how much Imogene would take with her.

So Imogene started cutting and I grabbed the first corner and started eating it. I decided that I would take the uneven corners and she would take the remainder.

Of course when you are mixing up rice krispie bars, you can’t stop and take pictures, or you will have one big glob.

To get a printable copy with my modifications:

So here is what they looked like as Imogene was cutting them up.

I used the recipe from the back of the box and modified it slightly......


The recipe doesn’t use the whole box.


Based on the ingredients, I used with recipe cut into 16 pieces

Nutrition Facts
Nutrition (per serving): 157 calories, 5.4g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 3g saturated fat, 5.7mg cholesterol, 85.7mg sodium, 35.3mg potassium, 28.4g carbohydrates, <1g fiber, 27.5g net carbohydrates, 27g starch, 13.2g sugar, 1.8g protein, 1.7mg iron, 75.3mcg folate, 1.5mg vitamin c, 2.3IU vitamin d, 1.1mg vitamin b6, 1.1mcg vitamin b12, 1.9mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.

So thanks to Kelloggs, everyone can eat Rice Krispies Bars

Monday, August 1, 2011

Baking with Carob Instead of Cacao

Yesterday was not only hot, but there was a thunderstorm whirling around the twin cities. I delayed baking because I did not want to have something in the oven and a storm rolled in.
I had about three things waiting to be baked. I had already eaten my last dried fruit biscuit, had only one hamburger bun left and did not have any goodies baked.

There was a decision to be made between lemon cupcakes and blueberry muffins. Then I remembered that I hadn’t made anything Carob in a while.

I have been cutting back on the sweets hoping to “lose a few”. It seems to be working, as someone else probably found the eleven pounds I am now missing.

Sucralose was substituted for some of the sweetener, but with frosting, that didn’t reduce much sugar.
This is my first try at carob muffins. I have made carob brownies and a carob cake. I did not use the cake recipe.

You must use the honey or maple syrup or the taste will be bland!

This is how it rolled!
Carob Cupcakes - frosted cooled B
Carob Muffins – gluten-free option
These are a nice change from chocolate. After they are frosted, there is a close similarity in taste to chocolate
Dry ingredients
  • 1/4 cup potato starch
  • 1/4 cup brown rice flour, fine grind
  • 1/4 cup Quinoa Flour
  • 1/8 tsp xanthan gum
  • 1/2 tsp vanilla powder
  • 4 1/2 tbsp carob powder
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder (aluminum free)
  • 1/3 cup sucralose (or sugar)
Wet ingredients
  • 1/4 cup 60% fat or higher soy-free margarine (or soy-free buttery spread)
  • 3 Tbsp honey (or maple syrup) - required; provides flavor
  • 1 egg
  • 1 banana, mashed
  • 1/4 cup water, plus a little more if needed

  • 2 Tbsp 60% fat or higher soy-free margarine (or soy-free buttery spread)
  • 2 2/3 Tbsp honey - (1T+2 t)
  • 1/2 cup dry milk powder
  • 2 Tbsp carob powder
  • 2 Tbsp water or fat-free half and half, as needed
  • 1/2 tsp vanilla extract
Carob Cupcakes - All ingredients B
  • Combine all dry ingredients. Set aside. Sift, if necessary to remove carob lumps.
  • Mash the banana; beat in the honey, egg and margarine
Carob Cupcakes - Add egg to mix B
  • Beat in the flour mixture alternately with the water.
Carob Cupcakes - Add dry mix B
  • Fill cupcake tins 34ths full.
Carob Cupcakes - ready for oven B
  • Bake in a 350 F, pre-heated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow to cool.
  • Frost with Carob Frosting
  • In a medium to small bowl, blend using a hand mixer until smooth. Top each muffin with about 2 teaspoonfuls..

If a little bit of batter is left over. Place a cupcake paper in a small ramekin. Scrape the batter into the paper. Microwave on high for 1 minute.  I tried a suggestion from another person saying 50% power.  That does not work for me.  The muffin did not rise as much as it did at full power.
    Carob Cupcakes - Microwaved on 50% power B

    I frosted this one while warm, so the frosting runs.

    Carob Cupcakes - frosted while warm B

    This one was frosted when cooled.

    Carob Cupcakes - frosted cooled II B

    The before and after frosting.

    Carob Cupcakes - one frosted one not B

    Yield: 6 Muffins

    Nutrition Facts
    Nutrition (per serving): 311 calories, 12.6g total fat, 5.4g monounsaturated fat, 2g polyunsaturated fat, 3.8g saturated fat, 47.1mg cholesterol, 255.6mg sodium, 112.7mg potassium, 46.1g carbohydrates, 2.1g fiber, 44g net carbohydrates, 1.1g starch, 26.1g sugar, 5.2g protein, <1mg iron, 9.4mcg folate, 1.8mg vitamin c, 2.9IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.

    Although these are good, think I will pass these on to someone else. Don’t want to provide a home for those eleven pounds again!