Gluten free oatmeal cookies that don’t suck!

I am sorry so many gluten free cookies just suck.

They do. They taste gritty and wrong.

It makes me cry.

These however are amazing and people are surpised they are gluten free. They are the right amount of chewy awesome.

I present to you:

Oatmeal peanutbutter cookies with skor bits and mini chocolate chips. 

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Preheat oven to 350F

Ingredients

2 eggs

1 cup brown sugar

1 cup peanut butter

2 1/2 cups gluten free oats

1 tsp baking soda

1/2 cup mini semi sweet chocolate chips

1/2 cup skor bits

 

Add eggs, brown sugar, peanutbutter to mixing bowl and blend.

The add baking soda, chocolate chips, and skor bitsand blend some more.

Finally add the oats 1/2 a cup at a time till blended.

It will look like this.

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Roll into 2 inch balls (about a tbsp at a time) and place on cookie sheet a few inches a part and flatten  a bit.

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Bake at 350F for 10 minutes and allow to cool for 2 minutes before transfering to plate.

Yeilds 4 dozen.

These in theory could be good several days later but they never last more than a day in my house.

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My Awesome Slow Cooker Beef Stock

I love beef stock. A lot. I use it for gravy, for soups stews rice well basically everything. I grew up only ever having homemade stock. I can’t stand the store bought stuff it tastes like salt and regret. Like no one loves you.

So I generally save beef meat scraps from when I trim my own meat and freeze in a bag, for when I want to make this. Or I grab oxtails and beef bones at the store. I am not picky on that. Whatever I just refuse to buy stew meat it is expensive.

My Awesome Slow Cooker Beef Stock

So first things first take your soup bones and either your meat scraps or oxtails and roast them in an oven at 450F for 10 minutes. then add them to the slow cooker. (You can also add beef bones from a roast but I so rarely buy a prime rib roast I never remember to save them.)

Then add the following:

1 onion peeled and chopped

2 large carrots cut into big chucks

3 stalks celery in big chunks

1 or 2 leek chopped

a half package of little tomatoes or 1 big tomato

1 chopped normal  pepper (green red orange yellow whatever I have in the fridge)

Add a head of garlic peeled

one to 3 hot peppers usually a halbernao (but whatever kind you like) leave them whole

2 dried hot peppers (usually I add whatever kind I didn’t add fresh)

2 tbsp tomato paste

2 bunch fresh beef herbs (basil, rosemary, sage, thyme, parsley)

2 bay leaves

a bunch of pepper corns

some celery seeds I just throw some in 

Cover with cold water

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 Slow cook for 10 to 12 hours. Then it will look like this:

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Cool and strain.

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Protip: if you put it in the fridge over night all the fat is on top so you can throw it out.

This is a condensed stock so It makes in my large slow cooker 16 cups of stock. I freeze it in 3 cup containers and add equal parts water to make soup. Or freeze in ice cube trays and use to add to rice etc.

My Awesome Slow Cooker Chicken Stock

Okay I have been promising this one and my beef sock recipe for over a year.

I am lazy, Too bad.

BUT this recipe allows you to be lazy and make stock. I also finally remembered to upload photos off my phone all 1509 of the stupid things so I can post photos of the stock. So there is that. I also realized I should post my creole onion soup and a few other things I took photos of.

I usually start with one of these either one I make myself or one of those lovely ones from the grocery store that are precooked.

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Then I ALWAYS make stock like every time which was how this happened:

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Oh look 30L of stock in my freezer! So that was why I had no room for meat in the deep freeze when my meat order came in. Damn. Outside to the subarctic freezer in a rubbermaid you go.

My Awesome Slow Cooker Chicken Stock

So add to a slow cooker the following:

the bones and skin from bird (chicken turkey whatever) 

1 onion peeled and chopped

2 large carrots cut into big chucks

3 stalks celery in big chunks

1 or 2 leek chopped

Add a head of garlic peeled

one to 3 hot peppers usually a halbernao (but whatever kind you like) leave them whole

1 package Poultry fresh herb bundle  (Sage, Rosemary, and Thyme)

2 bay leaves

a bunch of pepper corns

some celery seeds I just throw some in 

Cover with cold water (Sometimes I throw a gluten free beer or a can of cider in too)

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Slow cook 8 to 10 hours Be forewarned your house is going to small amazing you are going to be sad you aren’t eating this RIGHT NOW! I usually order a gluten pizza for diner it makes me so sad.

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Cool and strain.

Protip: if you put in fridge over night all the fat is on top so you can throw it out.

This is a condensed stock so It makes in my large slow cooker 16 cups of stock. I freeze it in 3 cup containers and add equal parts water to make soup. Or freeze in ice cube trays and use to add to rice etc.

I don’t salt my stock until I am using it for cooking because no gross.

Gluten Free Mulligatawny

Being pestered by friends here is my recipe for mulligatawny.

Toppings:

1 cup cooked basmati rice (don’t ask me how to make it that is what my husband contributes with his rice cooker)

3 boneless chicken breasts cut into strips

2 tbsp olive oil and either 3 tbsp patak’s Madras curry paste ( i buy the really hot kind because I can)  OR 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp garlic powder 1/2 tsp cayenne pepper

Take the chicken breasts strips toss with spices and oil lay out on parchment paper on a tray and roast for 20 to 25 minutes at 375F cool and shred into bowl for topping soup.

Soup:

Add the following to a pot:

6 tbsp oil ( I use ghee but whatever kind works for you is good)

6 cloves cut up garlic

1 large onion diced

3 tbsp fresh minced ginger

2 or 3 serrano peppers chopped ( I leave the seeds in but I like hot food)

1 tsp cumin seeds

1  tsp coriander seeds

1  tsp black mustard seeds

1 tsp cayenne pepper

cook over medium high heat until onions brown (15 minutes)

Next add:

1 pint of chopped small tomatoes or 2 tomatoes chopped

1/4 cup brown rice flour

1/4 tsp xanthan gum

1 tbsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

Cook for 2 minutes

Next add:

9 cups chicken stock ( I make my own I am a stock snob I promise one day to write out that recipe too)

2 or 3 dried hot peppers ( I usually dry my own chiles de arbol)

1 and 3/4 cups red lentils

soup

Bring to boil

Then turn down heat to medium low cover and cook for 45 minutes

To finish add:

I can coconut milk

1/4 cup lemon juice

3 tbsp minced cilantro (I buy the stuff in a tube)

Stir and serve in bowls with cooked basmati rice and shredded chicken.

finished soup

Enjoy 🙂

Gluten Free Baguettes

So this one took a lot of work. Months actually. I am really proud of the results. It is easy to make dairy and egg free as well I will add substitutions. 

First of all go buy a proper pan. Gluten free baking is frustrating and requires zen like abilities. Part of my problem was I didn’t invest in one of these. It is a baguette pan. I broke down got one on amazon because they don’t sell them where I live and then found 2 more while out at a garage sale. Go figure. 

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Next step compile the ingredients

1 cup brown rice flour

1 cup tapioca starch*

1 cup corn starch*

1 tbsp potato flour (not starch) 

*{You can sub arrowroot starch or potato starch if either of these are an issue for you}

2 tbsp yeast

2 tsp sugar

1 1/2 cups warm water

3 tsp xanthan gum

2 tsp olive oil (or similar)

2 eggs*

*{2 tbsp ground flaxseed and 6  tbsp water Stir together until thick and gelatinous. to replace eggs}

1 tsp apple cider vinegar

Gluten free corn Meal for dusting pan 

2 tsp melted butter (or whatever oil makes you happy for shaping bread) 

parchment paper (seriously best thing ever) 

a small pan glass filled with 1 cup hot water to put into oven for steam 

Step One:

Add yeast sugar and 1 1/2 cups warm water into your bowl let prof for 10 minutes.

Step Two:

Add to bowl eggs, olive oil, apple cider vinegar and mix

Step Three:

Add dry ingredients (brown rice flour, tapioca starch, corn starch, potato flour and xanthan gum)

Step Four mix till combined. It will look like this:

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I know! I know! It looks like muffin batter…This is where with gluten free baking you need the suspension of disbelief it will turn into bread.  

Step four:

So take the really nice pan line it with parchment paper and sprinkle some of that corn meal on the paper. Make sure you have that little bowl of melted butter or other oil handy and centre your self with some serious zen. 

Glop it into the pan it will look like this I promise it will be okay. No one shows you this scary part. 

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IT WILL BE OKAY! I PROMISE!

Step five:

Channel your inner 5 year old and treat it like playdough. Use the melted butter to keep it from sticking too bad to your hands. Dip your fingers in the butter and shape it into loaves. 

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See that wasn’t so bad it was kind of fun. Silly playdough bread dough. 

Step six:

Grab a knife and cut some slashes into it to look pretty like so

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Then cover it with another piece of parchment paper and a towel let rise for 30 minutes.

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This is a good time to preheat your oven 400F and be sure to add than pan of water on the bottom rack. 

After 30 minutes it looks like this:

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Starting to look like bread.

Step Seven:

Pop them in the oven and bake for 30 minutes

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Let cool for 10 minutes and then slice and enjoy.

It freezes will makes amazing croutons. It makes actual decent garlic bread. You know stuff you missed.

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Gluten Free Yorkshire Pudding

This took a while and going through a ton of recipes before I figured this one out. It makes me so happy though. So very happy.

 

1/3 cup tapioca starch

1/3 cup brown rice flour

1/2 tsp salt (you omit this it will taste like crap no joke)

3/4 cup  cold milk (you can use non dairy or dairy milk long as it is cold)

3 eggs ROOM TEMPERATURE (I can not stress this enough if the eggs are cold it will not work)

 

Preheat the over to 425F

Blend the above listed ingredients in a bowl and whisk them until blended ( I of course use my kitchen-aid stand mixer because I will get my monies worth if it kills me)

 

In a 12 cup muffin tin put  1 tsp of oil into each cup (It is entirely up to you what oil you want to use I use corn oil)

Put the muffin tin into oven for 2 minutes.

Take out the hot muffin tin and be careful that oil is hot.

Divide the batter into the 12 cups ( I use my gravy ladle)

Put into oven and leave it in there for 18 minutes AND DON”T OPEN THE DOOR! 

Take them out after 18 minutes and transfer to a bowl use a butter knife to pop them out.

 

I suggest making some gluten free gravy for them and I feed these to picky children and adults and they have no idea they aren’t full of gluten

 

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Snickerdoodle cookies (Gluten Free)

3 cups almond flour

3/4 cup butter softened

2 eggs room temperature

1/2 cup white sugar

1/4 cup brown sugar

1 tsp cinnamon

1 tsp baking soda

2 tsp vanilla extract

Preheat oven to 350F

I added all the above into my kitchen aid stand mixer (I will get my monies worth out of this purchase if it kills me)

I mixed at medium speed for 2 minutes until well blended.

In a bowl add 1/2 cup white sugar and 2 tbsp cinnamon to roll cookies in.

Take 1 tbsp of dough at a time shape into ball and roll in sugar mixture

Place 3 inches apart on cookie sheet lines with parchment paper.

Bake for 13 minutes at 350F.

Let cool for 5 minutes before transferring to plate.

Makes 3 dozen

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