Monthly Archives: June 2012

Oven Roasted Potatoes


One of my favorite side dishes beside rice is oven roasted potatoes. Of course this can be done on the grill too, but when you live in Minnesota you can never guarantee what kind of weather you are going to have, so… this recipe can be done in the oven so if it decides to snow in June, your burgers or chops aren’t without company of their own.

What you will need:

1 1/2 lb of baby red potatoes (washed and quartered)
olive oil
fresh shredded parmesan cheese ( I like Bel Giosioso)
salt & Pepper
seasoning salt (like Lawry’s)
1 Lg. green pepper
1/4 White onion



Preheat oven to 400°

  1. Once you potatoes are washed and quartered, place them in a pot to boil on medium heat for about 7-10 minutes. (the should be slightly soft, but not mushy)
  2. drain potatoes
  3. slice green pepper and onion into thin strips
  4. pour olive oil on the bottom of a rimmed baking sheet to evenly coat, sprinkle with salt and pepper
  5. place chopped onion and green pepper on top of the oil
  6. pour potatoes on top of the green pepper and onion and evenly distribute across the pan
  7. sprinkle seasoning salt, pepper, parsley, parmesan cheese (to your liking) & drizzle olive oil over the top
  8. Place in preheated oven to cook about 20 minutes
  9. at 20 minutes, switch oven to broil on LOW, broil potatoes until the cheese is browned and the tops of the potatoes begin to look slightly golden ( about 10 minutes, watch carefully)
  10. remove from oven and serve warm!




For the love of Expandex!


Not spandex folks…Expandex, although with this great product you may need to grab you spandex!

Expandex® modified tapioca starch is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love. Pizza, cookies, bread—it’s all possible with Expandex®.

Features & Benefits

Expandex® modified tapioca starch is an ingredient unlike any available to the gluten-free market today. It enhances gluten-free products and recipes to make eating an exciting and enjoyable experience.


  • Unique expansion properties for the creation of structures and textures similar to wheat counterparts
  • Excellent water binding and freeze-thaw properties
  • Clean flavor
  • Non-GMO


  • Enhances the appearance, texture and flavor of bakery products
  • Creates a moist and expanded crumb—texture similar to regular bread
  • Improves food’s crispy texture in baking applications
  • Can reduce the amount of gums needed
  • Extends shelf life as compared to existing gluten-free alternatives
  • Brings out the natural flavor of bakery products

Want to know where you can buy some to try click here. I purchased mine for Gifts of Nature and love it!

Also… Jules Gluten Free all-purpose flour blend has Expandex already in it, so there is not need to add more!

Start experimenting today and take Gluten-free to a whole new level!

PS. all information was taken from the Expandex website.

Soft Pretzels


Do you ever go to the mall, only to find your stomach growling at all the wonderful food smells? How about walking past Auntie Annie’s Pretzels? There is nothing like a warm, soft and chewy pretzel to set your stomach at ease. Since going Gluten-free, soft pretzels are one item you can’t find in the stores. So when all else fails….make them yourself. Don’t be afraid, they really are easy to make and you can dress them up however you like 🙂

In this recipe, I used a new product I was introduced to, Expandex. Expandex is  a modified tapioca starch, that when used in the proper amounts can help simulate the high gluten foods and baked goods that we can not longer have. If you haven’t tried it, I would highly suggest doing so. This has made bread making much easier for me!

So lets get started…

What you will need:

For the Dough:

2-2 1/2 cups warm water
1 1/4 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
4 cups gluten-free flour, minus 2 TBSP( I use better batter)
2 Tbsp Expandex

For the Soda water brush/ spray:

2 cups warm water
2 tablespoons baking soda

For the Toppings:
 coarse salt (kosher, pretzel salt)
4 tablespoons butter (melted)
Cinnamon and Sugar


Sprinkle yeast, and one tbsp of brown sugar on lukewarm water (between 110°-115°)in mixing bowl; stir to dissolve.  Let proof for 5-10 minutes or until foamy.

Place 3 cups of flour, salt, expandex and last  tbsp of brown sugar in mixing bowl and whisk together until fuly blended. Pour liquid into flour mixture and mix to incorporate. (The mix should be tacky and spreadable.)

Cover mixing bowl with plastic wrap and warm wet towel and allow to rise for at least 30 minutes. After 30 minutes, remove plastic wrap and add the last cup of flour, mix will hands to fully incorporate the last amount of flour into the dough.


On a very lightly floured surface, place a dough ball (size depends on how large you want your pretzels. Golf ball size for smaller, tennis ball size for larger), begin to roll the dough ball into a rope to the length of 10-12 inches. ( outside of dough should be smooth to the touch, while the inside is still tacky) Fold the rope into a pretzel shape and place on baking sheet lined with parchment paper. Brush or spray with soda water. Repeat until all dough is used. Allow pretzels to rise for another 15 minutes covered. Brush or spray again with soda water and bake in a 450° oven for 15 minutes.

Remove from the oven and allow to cool slightly, top with your favorite toppings and serve immediately.
Toppings: after you brush with butter try sprinkling with coarse salt or Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

*Sweet butter, not regular butter, makes these beauties delicious!



Beer Bread


Here we are at the topic of bread again. The forbidden goodness we once used to smother in peanut butter and jelly, turkey and cheese, ham and swiss….ahh you get the picture. Bread is one thing that is quiet easy to make and will fill that heavy void and get you eating good sandwiches or toast again.

In my baking experience with gluten-free products, I have come to the realization that there is no “I” in yeast. I have tried and tried and will continue to work at it, until I get the perfect loaf of yeast bread. Until then, I choose to stick with the Quick breads. Quick breads are so simple and easy to prepare and get on that table in less time that a loaf of yeast bread takes to rise.

One product, I really loved prior to going gluten-free, was beer bread one that could be made quickly and tasted so good with a schmear of strawberry rhubarb jam. Tastefully Simple makes of the best pre-packaged beer bread mixes I have ever tasted and of course the jam I was just speaking of, yup that too. I recently contacted them to see if they would be rolling out a line of products to service the Gluten-Free lifestyle and well I am sure you can figure out what the answer was by the sheer fact that I decided to create my own. Of course this is more that one ingredient added to the mix, but it tastes just as good. The best part, you can make the mix and store it in a freezer bag and take it out when you are ready to make it. So there you have it, you too can have the same great taste and it really is that simple.

So what are you waiting for, make a bunch of mix packs and store them in the freezer, when you are ready take one out and add the remaining ingredients and have a wonderful, delicious and tasty loaf of beer bread  in under an hour!

What you will need:

3 Cups of GF all-purpose flour (or make a variation of your own, see below for other combinations*)
1 tsp baking powder
1 tsp salt
1/3 Cup sugar
2 tsp baking soda
______________________ (here is where you would stop & package for the freezer)
3 lg eggs
2 tbsp oil (helps keep in the moisture)
1  12 oz. bottle of gluten-free beer (you can substitute any carbonated beverage in place of beer, it will adjust the flavor of the bread. I use sprite)
2 tbsp butter, melted (optional)


preheat oven to 375°

  1. Combine all of the dry ingredients into a bowl, whisk to thoroughly combine
  2. add, eggs, oil and beer (or substitute)
  3. mix all ingredients together, should be  like muffin batter
  4. place batter in a greased 9×5 loaf pan
  5. bake for 55-60 minutes at 375°
  6. during the last 3 minutes of baking you can add 2 tbsp of melted butter to the top ( this is optional), return to the oven to finish the last 3 minutes.
  7. Remove from oven, and place on cooling rack
  8. slice and serve once it is completely cooled



1 Cup sorghum flour
1 Cup Buckwheat flour
1 cup all-purpose flour

1 Cup Oat flour
1 Cup millet flour
1 Cup all-Purpose

1 Cup Sorghum flour
1 cup Oat flour
1 Cup all-purpose flour

Beer Substitute:

Sprite= nice light citrus hint, gives it almost a honey taste 
orange soda + white chocolate chips = creamsicle

Bake, relax and Enjoy!

XOXO~ Jamie

Ps. The pictures, were made with the buckwheat, sorghum, all-purpose flour and sprite for substitute!

Flourless Monster Cookies


“C” is for cookie it’s good enough for me..”C” is for cookie it’s good enough for me…”C” is for cookie it’s good enough for me…Cookie, cookie, cookie rhymes with “C”. Well at least Cookie monster thinks so!

One of my childhood favorites were these loaded Monster cookies, fresh from the oven, warm and melty with a tall glass of milk…Ooh… now I’m getting hungry!

What you will need:

3 eggs
1 1/2 Cups dark brown sugar
1/2 cup butter
1/4 cup sugar
1 tsp salt
1 1/2 tsp vanilla
1 1/2 Cup peanut butter (creamy or crunchy…you be the judge)
2 tsp baking soda
4 1/2 Cups GF rolled oats ( like Bob’s Red Mill) ( I like to put the oats in a food processor or blender and make it like flour)
1 1/2 Cups of “STUFF” ( 1/2 C choc chips, 3/4 C M &M’s, 1/4 C  Peanut butter or butterscotch chips) * you choose the STUFF you like*


preheat oven to 350°

  1. cream butter, peanut butter and sugar
  2. add eggs one at a time
  3. add vanilla and salt
  4. add oats and baking soda
  5. mix well to combine
  6. add the “STUFF” and mix to fully incorporate
  7. line a cookie sheet with parchment paper and scoop dough leaving about 1-2 inches of space between each round
  8. gently press the top of the round to slightly flatten
  9. bake for 10-15 minutes, tops should be lightly golden brown
  10. remove from oven and allow to sit for 5 minutes, then transfer to a wire cooling rack

I hope the cookie monsters in your life enjoy these as much as mine do!

XOXO~ Jamie

Carrot Cake


Carrot cake is by far and away a favorite of mine, the flavors seem to blend so well together and the cream cheese frosting is always a nice addition to this family favorite. I like to make this recipe into muffins, but a standard two layer cake will do just fine as well.

What you will need:

2 Cups of Sugar
1 1/4 cup of veg. oil
4 eggs
2 Cups gf cake flour ( 1 3/4 C all-purpose (like better batter) and 1/4 C corn starch)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Cups shredded carrots
4 oz chopped walnuts (I go even smaller by placing in a food processor until they are fine)


preheat oven to 300°

  1. blend sugar, eggs, oil and carrots in a bowl
  2. add flour, baking soda, salt and cinnamon and mix until well incorporated
  3. blend in the finely ground walnuts and mix thoroughly
  4. place cupcake wrappers in muffin tins or grease two 9″ round cake pans
  5. fill cupcake wrappers about 3/4 way full or divide batter between two 9″ cake rounds
  6. Place in a 300° oven for 50-60 minutes or until tooth pick inserted comes out clean
  7. remove from oven and place on a cooling rack
  8. once cooled, top with your favorite frosting


Will make 24 cupcakes or one  two-layered 9″ cake

Watch out for the easter bunny, he make just make an appearance!

XOXO~ Jamie