I have a major sweet tooth and the one thing that I miss at Disneyland since I have gone gluten and dairy free is the delicious rice crispy treats sold on Main Street. I never realized how easy it was to swap in and out a few ingredients to make this a sweet treat that is allergy friendly. Without further ado my very own, TOO GOOD TO BE TRUE GLUTEN & DAIRY FREE RICE CRISPY TREATS!!
40 regular size marshmallows (I purchase fresh marshmallows made from Whole Foods Market Bakery & they are the BEST marshmallows I have ever tasted! And they are not filled with typical marshmallow junk!)
Cooking dinner can be a big challenge especially if your are gluten free. Options can be further limited when have you additional dietary restrictions. I happen to have a lot of dietary restrictions, which is why when I discover a new recipe or an amazing gluten-free find I want to scream it from the roof tops! Gluten free pastas can be hit or miss in the taste department and lately there seems to be a lot of options varying from dry pastas to fresh pastas. I personally am starting to love fresh pasta especially if it is a blended gluten free pasta. RP’s Pasta Company hit’s this one of the park. Tonight I made gluten-free shrimp scampi for dinner and let me tell you it was delicious!!
I have previously professed my LOVE for challah I have been working hard on perfecting my gluten free challah recipe to make it even more delicious and just like we all remember prior to going gluten free. Let’s be honest living in a world without challah is not easy especially for me since I went gluten-free in 2012. For me that was one of the harder items to give-up, but the positives out weighed the negatives and I eventually learned to live without. Those that know me, know that I am a huge believer and preacher in just because you are gluten-free does not mean you need to live without. So my big question is what have I been doing for the past few years without challah?! Well the wait is OVER and NOBODY will have to live without again! Close down those laptops and open up your ovens and repeat after me, Challa-lujah!
2 cups Gluten-Free Pamela’s Bread Mix (Following the ratio is extremely important)
1 ½ cups Gluten-Free King Arthur Bread and Pizza Mix (Sticking to the ratio is extremely important)
1 – 2 tsp Honey Bare Honey Vanilla Bean (Liquid honey does not work well)
½ cup almond milk
¼ cup non-diary butter, melted (Earth Balance Non-Dairy Butter Sticks)
¼ cup sugar
½ cup warm water
2 ¼ tsp yeast
Chocolate Chips (Optional and desired quantity is up to you! Who does not love chocolate chip challah?!!!!)
Mix all together for four minutes on medium speed in a stand mixer.
Once all ingredients are blended separate the dough evenly in half and fill two lightly greased bread pans.
If you are looking for a perfectly braided challah I highly recommend the The Kosher Cook Royal Challah Silicone Bread Molds. While you could easily use piping bags to the braid the dough it is extremely sticky and besides the Royal Challah bread molds besides being a huge time saver, they make your challahs look beautiful!
Let the challah’s rise for at least 90 minutes in the oven with the steam bake setting turned on and water in the steam tray. If you do not have that setting place in a non-heated oven with the light on and a glass bowl with warm water on the lower rack.
After the 90 minutes, place both challahs molds on the middle rack in a preheated 350º oven for 25 minutes.
Remove from oven and very gently flip the challah bread molds releasing the challah from the molds onto a parchment lined cookie sheet. At this point the challah will be partially baked.
Brush on an egg wash (egg yolk mixed with a touch of water).
Return challah’s to the oven without the molds for the remaining 35 minutes. Be sure to watch your challahs as oven temperatures might vary.
Granola bars. People either love them or hate. I absolutely love them, but have been recently having a difficult time finding a granola bar that meets all of my dietary needs and wants. Absolutely no dairy, gluten, or nuts, and actual ingredients that I am able to pronounce. That is a tough list when in search for the perfect bar. Being the baker that I am I started playing around in the kitchen with my favorite ingredients and low and behold I figured out how to make the easiest most delicious gluten and dairy free granola bars!
Almost anyone that knows me knows that cupcakes are my thing! They hold a very special place in my heart, I have even been given various cupcake type items such as pajamas and signs with cupcakes on them. I even have dreams of opening my own Cupcakery one day! Remember a dream is a wish! Now I typically prefer to bake my cupcakes from scratch with my Über secret recipe, but every now and then you need a quick and easy recipe to make those darling and oh so delicious cupcakes as well.
Don’t worry you will never see me using an actual mix, I consider that cheating! Do you?! 🙂 Thanks to the amazing bakers at King Arthur Flour there is a new cupcake recipe, which I modified of course to be not only gluten, but dairy free as well! While the following recipe is not cheating per say it uses King Arthur Flour’s Gluten-Free Baking Mix. One might wonder the differences between gluten-free flour and an all-purpose baking mix. Think of the gluten free flour for using in scratch or home made recipes. You measure all ingredients out and bake. The baking mix is a blend of flour, leavening agent (usually baking powder and xanthan gum) and salt. Not too sure if this new recipe is “cheating”, it not only cut’s a few corners, but it is OMG!! DELICIOUS!!
*Make sure you use King Arthur’s Gluten-Free BAKING MIX — NOT their Gluten-Free Flour!!!
Preheat the oven to 350°F. Lightly grease or line 12 muffin cups with cupcake papers, and spray the insides of the papers. I really starting to love the presentation of cupcakes without the papers, that is my new preferred method!
To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.
Add the room temperature eggs one at a time, mixing until just incorporated.
Combine the milk and vanilla.
Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process to avoid air bubbles.
Add optional sprinkles until just incorporated, careful not over mix batter.
Scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin or ice cream scoop works well here.
Bake the cupcakes until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly —20 to 22 minutes for cupcakes.
Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.
QOTD: Do you consider baking mixes “cheating”? What is your favorite flavor frosting?
Ever wonder how to make gluten-free pancakes as yummy and delicious as Disneyland or Walt Disney World? Well close those laptops and roll up your sleeves because I have the inside scoop on this one! Lucky for 13 Going on Crazy’s reader’s Chef Chris shared his easy and delicious recipe with me! It’s as easy as one, two, three! These pancakes are not only gluten-free, but dairy-free as well!
100% Vermont Maple Syrup (I like 365 Organic Brand at Whole Foods)
a pinch of powdered sugar
Whisk the dry pancake mix together with the San Pellegrino until you achieve your desired consistency for pancake batter. (The thiner the batter the better. It’s makes it easier to pour and cook)
Heat a heavy frying pan over medium heat. Lightly grease frying pan with cooking spray. According to King Arthur Flour, “the pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.”
Pour batter onto the lightly greased frying pan. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side until brown. Turn over only once to ensure that they are fluffy. Serve immediately.
QOTD: Are you a purest or do you like to add chocolate chips, strawberries, bananas, and whip cream to your pancakes?
Welcome to 13 Going on Crazy’s newest and proudest edition, Tasty Thursday. Be sure to visit every Thursday, though I would love for you to visit everyday :), for a fresh, healthy gluten-free recipe and new favorite food! There is the misconception that being gluten free often means that you have to live without. As I journey down the road of following a gluten free diet I am quickly learning that just because I am gluten free does not mean that I need to live without. Often times you simply need to be creative, think outside of the box, and simply modify your old favorite recipes. One of my favorite recipes from my childhood is my mom’s baked chicken. The old recipe called for a lot of ingredients which I can no longer eat for a variety of reasons. I have tweaked and modified this old standard and made it gluten free and dairy free! I hope that you enjoy it as much as I do!!
No I am not going to burst out singing songs from The Sound of Music, though it it definitely on a continuous running loop inside my head. Navigating the world as a gluten free, dairy free, and no high fructose corn syrup consumer is not always easy and sometimes finding products that are healthy, nutritious, and actually delicious making you crave for more is not as easy as it seems. Luckily there are ton of brands that are actually catching on to this trend and new products are always hitting the shelves in the local market. As I become more informed and discover a few of new favorite things I thought that I would start sharing them with you! I always try to have a protein for breakfast and that is a lot easier said than done. I have about three breakfast options, I’m not joking, that I currently rotate and let’s just say that get’s BORING! I mean seriously I eat hummus with veggies, egg whites, or a protein shake. While these two items might fall under the “shake” category this definitely adds options to my morning routine.
Califia Chocolate Protein Pure Almond Milk is only 140 calories and 8 grams of protein! I love the low calorie content which allows me to throw it in a blender and combine with a banana! Can anyone say Chocolate Moo!! Yum!
These are certified NON-GMO and in a BPA free bottle. Not only does this help my dairy sensitive tummy, but they are also vegan, soy free, dairy free, and gluten free. They have an include line up of products including the best almond milk on the planet! I don’t joke about almond milk! From almond milks to pure iced coffee’s Califia Farms has you covered!
As the weather warms up and the sun in the sky stays out longer I can’t help but start to crave refreshing summer time treats. Lemonade, fresh strawberries and summer all go hand in hand and what better idea to than to make strawberry lemonade sorbet! It’s as easy as 3 ingredients and involves very little prep time.
3 Cups Lemonade by Califia Farms (They simply make one of the best lemonades!)
1 Cup fresh strawberries
4 tbsp agave nectar
Pour Califia lemonade evenly into two ice trays and freeze.
Once lemonade has freeze, put in the blender in this order, strawberries, agave, and lastly lemonade ice cubes.
Blend on the ice cream setting (frozen snowflake). You will need to use your tamper.
Using an ice cream scooper or a piping bag with tip, serve and enjoy!!
As I continue down the path of healthy living and making more and more of my own foods in my kitchen I started having the desire to make my own almond milk. Sure, you can buy almond milk in the store, but knowing specifically where my ingredients are coming from, how they are processed or unprocessed in this case are all important to me. I have already been given the “why would you make your own almond milks looks and conversation about why make it when you can buy it.” All I have to say to that is homemade almond is not only healthy, but it’s so creamy and delicious. It’s better than store bought! It’s easy to make and it’s simply the best!
While making almond is really an old process many people are intimated by such a process. Come along with me and I will show you how easy it is make your very own fresh homemade raw almond milk!
1 Cup organic raw almonds
Water for Soaking
3 cups water
Pitted Dates (at least 2 dates. I use 4 dates)
Vanilla Bean Stick
Nut Almond Bag
Mason Ball Jars for storage
Soak the almonds for at least 6 hours or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. The longer the almonds soak, the creamier the almond milk.
Drain the water from the almonds. Discard soaking water.
Blend the almonds, 3 cups water, dates, and vanilla bean stick until well blended and almost smooth.
Strain the almonds. Using a nut bag, place over a measuring cup and strain the blended almond mixture.
Refrigerate almond milk. Store the almond milk in mason ball jars. Raw Almond Milk will keep well for three to four days in the refrigerator.
QOTD: Do you like sweetened or unsweetened almond milk? Do you already make your own almond milk, do you have any tips or tricks?