Thursday, November 8, 2012

Allergy Free Chocolate Cake with Powdered Sugar

I was craving chocolate the other night and wanted a quick recipe for my chocolate fix.  So here's a very simple chocolate cake that was perfect with some powdered sugar on top.  Very simple and fast!

Chocolate Cake
1  3/4 cup flour blend
1/2 teaspoon xanthan
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1  1/2 teaspoons vanilla extract
1 Tablespoon vinegar
1 cup cold water

Whisk together dry ingredients in large bowl.
Add remaining ingredients and stir until smooth.
Pour into greased 9-inch square baking pan.
Bake at 350 for 30 minutes or until cake tester comes out clean.
Frost or sprinkle with powdered sugar.

Wednesday, November 7, 2012

Gluten Free Flour Blend

Here's the simple flour blend that I use.  I make a huge batch and store it in a large container.

4 cups brown rice flour
1  1/3 cups potato starch (not potato flour)
2/3 cups tapioca flour

I hope to play around with some other flour options in my blend, but for now, this mixture works well.

It doesn't have any xanthan added so you will need to make sure you add some in each recipe you use.

Tuesday, November 6, 2012

Allergy Free Chicken and Rice

This is an easy meal that is made all in one pot for easy clean up.  This is a favorite weeknight dinner of the kids.

Chicken and Rice
olive oil
1 large onion, chopped
1 yellow bell pepper, chopped
6 cloves garlic, minced
1 package (or 2) of boneless, skinless chicken tenders
2 cups jasmine rice
4 cups chicken broth
2 Tablespoons coconut soy sauce
2 Tablespoons honey
2 Tablespoons lemon juice
2 teaspoons parsley
salt and pepper

In large saute pan, sauce onion and bell pepper in olive oil.  Sprinkle with salt and pepper.
Add chicken and minced garlic.  Season with salt and pepper.
Saute until chicken is slightly browned on each side.
Add remaining ingredients and stir well.
Cover with lid and let simmer for 20 minutes or until the rice is done and liquid is absorbed.

Monday, November 5, 2012

Allergy Free Potato Chowder with Green Chiles

Here's a recipe I used to make long before Bee was born.  I've adapted it so that we can eat it again.  It's one of Prince Charming's favorite soups.  It's a creamy potato soup with a little bit of spice.  The colors make me think of Christmas........

Potato Chowder with Green Chiles
1 red bell pepper
2 poblano peppers
5 potatoes, peeled and cubed
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
chicken broth
1/4 cup Earth Balance
1/3 cup rice flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
2 1/2 cups rice milk

Broil peppers on foil lined baking sheet for 5 minutes per side or until blistered.  Place in ziploc for 10 minutes to loosen skins.  Peel and then chop peppers.  Remove seeds from poblanos for a milder soup.
Boil peppers and next 5 ingredients.  Add enough chicken broth to cover.  Reduce heat and let simmer.
In separate saucepan, melt Earth Balance over medium low heat.  Whisk in flour and next 3 ingredients.  Gradually whisk in milk.  Continue stirring until thickened.  Then add to potato mixture.
Cook over medium heat until potatoes are soft and soup is thickened slightly.

Friday, November 2, 2012

Allergy Free Pumpkin Donut Muffins

These are wonderful autumn muffins with a hint of pumpkin and nutmeg.  My kids loved the cinnamon sugar topping.

Pumpkin Donut Muffins
3 cups flour blend
3/4 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup rice milk whisked with 1/2 teaspoon lemon juice
1 1/4 cups pumpkin puree
1/2 plus 1/3 cups Earth Balance
3/4 cup brown sugar
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

melted Earth Balance
cinnamon/sugar mixture

Whisk dry ingredients in large bowl and set aside.
In small bowl, whisk together rice milk mixture with pumpkin puree.
In mixing bowl, cream the Earth Balance and brown sugar.
Add egg replacer mixture and mix well.
Add flour mixture alternately with rice milk mixture, beginning and ending with flour mixture.
Beat well to combine.
Spoon batter into greased muffin tins.
Bake at 350 for 30 minutes.
Let muffins cool on wire rack.
Brush tops with melted Earth Balance and then dip into cinnamon/sugar mixture.

Makes 18 muffins.

Thursday, November 1, 2012

Allergy Free Chili

All my kids love chili and they request it often.  So here is our version of "chili" although it's so mild it barely deserves to be called chili.  One day I'll add more in the way of spices but for now we keep it mild so they can all enjoy it.  It's a favorite of Ladybug's.

3 lbs ground bison
1 can pinto beans (or maybe even 2)
4 garlic gloves, minced
1 finely chopped onion
8 oz tomato sauce
1 cup water
1/2 cup GF beer (or you could use beef broth)
1/2 cup beef broth
2 Tablespoons ground cumin
3 Tablespoons chili powder
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons sugar
1 teaspoons cocoa powder
1/4 teaspoon cayenne red pepper (if my kids would let me I would use a lot more and I would even add a dash of hot sauce)
1 teaspoons cornmeal
1 teaspoon rice flour
1 teaspoon warm water

Brown the meat and drain.
Add the meat back to the pot with the onion and garlic and cook until onion is clear.
Add the tomato sauce through red pepper and simmer for 1-2 hours.
Mix cornmeal, rice flour and warm water and add to chili and cook covered for 20 minutes.
Salt to taste (unless you are going to serve yours with salty chips or crackers).

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