Who doesn’t love buttermilk biscuits? Breakfast…Lunch…dinner…I’ll take one anytime.
When I came across this recipe from Gluten Free on a Shoestrings Nicole Hunn, I knew this would be a recipe I couldn’t live without. If you haven’t become a fan of hers, what are you waiting for. Her recipes are out of this world amazing and her pictures make your mouth salivate just looking at them. Just wish I could click my heels together and say, “there is not place like on my plate…NOW.”
So here we go:
What you will need:
- 2½ cups (350g) high-quality all-purpose gluten-free flour
- 1¼ teaspoons xanthan gum (omit if your blend already contains it)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ tablespoons sugar
- 6 tablespoons (84g) unsalted butter, diced and chilled
- 4 ounces cream cheese (or mascarpone cheese), chilled (or Cream cheese)
- ¾ cup buttermilk, chilled, plus more for brushing tops
- Coarse salt for sprinkling
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the cream cheese, break it into pieces, and toss it in the dry ingredients.
- Create a well in the center of the bowl, and add the chilled buttermilk (see photo). Stir gently to combine until the dough begins to come together (see photo). Turn the dough out onto a lightly floured piece of parchment paper, and pat it into a rectangle about ¼ inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of parchment paper, and roll out into a rectangle about ¼ inch thick.
- Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of milk or buttermilk, and sprinkle with coarse salt.
- Place the baking sheet in the freezer for 10 minutes, or until firm.
- Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown, rotating once during baking.
PS. These can be made ahead and frozen. Take them out when you want a nice hot biscuit with your meal!
I think I may have died and gone to heaven? Two of my favorite desserts have crossed paths. Pumpkin Pie meets cheesecake and it is out of this world!
A new Spin on Thanksgiving dessert, you may just get those non-cheesecake loving friends and family to actually try it. After all, if they like pumpkin pie, they should most definately love this. From the bite of the crust to the fluffy filling, you really don’t get the whole cheesecakey (is that even a word?) taste. Top it with some fresh whipped topping and a sprinkle of nutmeg and by golly you have got yourself and your guests a WINNER!
Let’s Get started 🙂
What you will need:
- Nonstick vegetable oil spray
- 2 cups gf gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1 15-ounce can pure pumpkin puree
- 5 large eggs
- 3 tablespoons all purpose gf flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, and brown sugar in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
Preheat oven to 350 degrees F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
Thanksgiving….Ahhh my favorite meal of the year. It really says it right in the title, a meal that just keeps on giving!! Whether this be your first experience with cooking the turkey or putting on this amazing spread of meat, potatoes, vegetables, stuffing, fresh rolls and of course PIE or your one millionth time entertaining this special meal. I wanted to put together one simple post to some of my favorites for this smorgasbord. Some recipes are mine, most are not and I am not afraid to give credit, where credit is due.
So let the planning begin:
Click on the hyper links to be directed to the following recipes:
Potatoes: A family favorite
Stuffing (my bread recipe can be found here)
Swiss Veggies (adapted from Campbell’s)
Popovers (courtesy of Gluten-free on a shoestring)
Pumpkin Pie (my graham cracker recipe can be found here)
So here are some of my favorites during this time of Thanksgiving, What are yours?
I hope I have enticed you to try something new…if not I hope you have a wonderful Thanksgiving. We have so much to be Thankful for!
Never in a million years would I have ever dreamed of making my own pasta. I would have never dreamed it to be as easy as it actually is. As you know finding the shape pasta noodle for the dish you are wanting to prepare is not always easy in the gluten-free world. Rarely can I find a lasagna noodle in the store and when I do it is usually just a rice noodle, which unfortunately I am not a huge fan of. I wanted to make lasagna for my family, using a recipe that I had acquired from a trip to Italy many years back. Knowing what I know about over boiling noodles let a lone gluten-free ones, I assumed that I would have to do an experiment if I didn’t want this amazing dish to turn out like something you would feed barn animals. Soggy noodles was not on my list…at least not for today.
I decided I would go completely homemade and try my luck with rolling my own pasta for this lasagna recipe. The pasta was AMAZING. Cheers rang out at the dinner table and a request for seconds. Not only was this recipe easy, but really added the authentic flavors to an authentic italian recipe!
If you have some extra time in your schedule, I would highly recommend trying to make fresh pasta. You won’t be disappointed 🙂
What you will need:
- 1 1/2 Cups all-purpose gf flour (I use better batter)
- 1/2 cup Millet
- 4 lg eggs (room temp)
- 1-2 tbsp olive oil
- Mix flours together and make a well in the center
- Add eggs and oil to the center
- Break yokes and gently mix to incorporate, you may need to use your hands to knead the dough into a nice and smooth ball.
- wrap in plastic wrap and allow to sit for at least 20 minutes
- on a lightly floured surface, cut dough into halves (wrap other half until ready to use) begin to roll the dough to 1/4-1/8 in thickness. (you can also use a pasta roller, but you will need to flour your dough to prevent sticking)
- once the sheet is rolled out, cut into desired shapes and place on cooling rack or pasta drying rack to dry. Or use immediately in your favorite dish.
- If using the pasta in a recipe immediately, please note that your cook time will be significantly lower!
Would you believe it if I told you that there is a such thing as soft Gluten-free bread? So soft when holding a thin slice, it could resemble a soggy/greasy piece of thin crust pizza from one those Glutinous pizza chains. (Of course it isn’t greasy or soggy…just that darn soft and delicious. Move over Wonder bread…I got something that will make you wonder about!
Would you also believe that this bread is also so simple and quick to make, that you will have one fresh loaf of bread from start to finish in about 1 hour and 30 minutes? That is right, prep time, rise time and bake time. You are on your way to some majorly delicious bread!
Grab your pans and bowls or your fancy mixers (I do everything by hand…someday I will have one of those fancy mixers!) and Let’s make you some bread!
This recipe was originally put together by Nicole Hunn of Gluten Free on a Shoestring, but of course I had to change it to my liking! I am pretty pleased. Original recipe can be found here.
What you will need:
2 Cups All-purpose Gluten-free flour (I use better batter)
1/2 Cup Expandex
1/2 cup plus 1 Tbsp of oat flour (I grind my own)
3 tbsp Teff whole grain, millet, sorghum or buckwheat
1/4 tsp cream of tartar
1/4 tsp baking soda
2 tbsp Sugar
3 tsp instant yeast or active dry yeast
2 tsp salt
4 tbsp unsalted butter (room temp)
1 tbsp shortening
1 tsp cider vinegar
1 tbsp Molasses
2 Eggs beaten (room temp)
1 1/2 Cups warm milk (about 110-115°)
- Grease a 9×5 loaf pan
- In a mixing bowl or the bowl of your standing mixer, mix to combine all of your dry ingredients
- Add all the wet ingredients and mix for 5 minutes to activate the yeast.
- Place the dough in the greased loaf pan and wrap in plastic wrap. (the dough should look like the consistency of banana bread batter)
- Allow to rise in a draft free spot until the dough has doubled in size. (do not allow for the dough to rise above the rim of the pan. just to the rim)
- Preheat your oven to 375°
- Once the dough has risen, place in preheated oven and bake for 30 minutes
- Remove bread from oven and remove from the loaf pan. Place loaf on a baking sheet and return it to the oven for an additional 10-15 minutes)
- Remove the bread from the oven and allow to completely cool before slicing.
Helpful Hint** (works great in colder weather)
What to help your dough rise quickly? Use your microwave or Oval shaped crock pot as a proofer.
soak a tea towel or flour sack towel in warm water and wring out. Heat towel for 1 minute in the microwave, remove towel and place the plastic wrapped dough in the microwave and place the hot wet towel over the top. Close the door and allow to rise for 20 minutes. Repeat the steps. This method will take about 45-60 minutes to fully rise.
In a 5 qt oval-shaped crockpot, turn to low while you are mixing the dough, flip to warm when you are ready to place your pan inside. Place the pan (no plastic wrap necessary) in side the oval crock pot and close the lid. Watch the top to see when it is done rising. (this method takes about 30 minutes to rise)
Quinoa….hmm… the name alone gets people confused. How many times have you heard, “What is that?” or “How do you say that?” or maybe even, “that looks nasty!” I have heard it all, and to be honest I too was one of those people who had a hard time saying it until I truly knew what it was. I also turned my nose up to the thought of even trying it. Then one day, I decided I needed an alternative to rice and potatoes. Quinoa was going to be a great start. So here goes nothing…. I started searching for recipes I could make with this “stuff”. Everything I read about kept saying it adds nuttyness to the dish. What in the world does that mean?
On the web, I came across some recipes through Glutenfreely.com. This recipe was one of them, so I thought…”this is what we will make!” I love cheese and love vegetables, with a little white lie to my kids, I might be able to convince them that this “stuff” was just baby rice? Did it work? You betcha… Now I am not saying lying is right, or even lying to your children when we all know it is wrong and we try our hardest to teach them to tell the truth, but is stretching the truth a
little lot when it comes to having them try new foods really that bad? You decide, but please don’t judge me!
What you will need:
- 1 1/2 cups uncooked quinoa
- 3 cups Swanson’s chicken broth
- 2 ounces cream cheese ( I love using the Philadelphia cream cheese garlic mix ins)
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
- 2 teaspoons butter or margarine
- 2 garlic cloves, finely chopped
- 5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini ( I use california veggies)
- 2 tablespoons grated Romano cheese
- Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil; cover and remove from heat.
- Melt butter in 10-inch nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
- Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.
I hope your kids like this “stuff” as mine do. Someday they will be able to ask for it by name!