Gingerbread

Gluten free gingergread made with fresh ginger

This gingerbread is made with fresh ginger. I adapted Maxie’s supper club’s fresh ginger cake recipe (here) so it is gluten-free. You may be wondering if it is worth it to mince up all that ginger – I say yes! The fresh ginger flavor is incredible.

If you buy more ginger than you need, finish peeling it and then store it in the freezer in a baggie. It can be grated while frozen, or it will start to thaw quickly and you can slice it up for your stir-fry.

You don’t want to use blackstrap molasses, but most other varieties taste great. I have made this cake with Brer Rabbit full flavor, Brer Rabbit mild flavor, Grandma’s original, and Grandma’s robust, and all will give you good results.

 

Yield: One 8” x 8” cake

 

Ingredients:

 

  • 3/4 c. white rice flour (115 g)
    2/3 c. potato starch (100 g)
  • 1/2 c. tapioca flour (65 g)
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

 

  • 1/2 c. packed freshly minced ginger

 

  • 3/4 c. molasses
  • 3/4 c. granulated white sugar (150 g)
  • 2/3 c. oil

 

  • 1-1/2 teaspoons baking soda

 

  • 3/4 c. water

 

  • 2 eggs

 

Optional:

 

  • nonstick cooking spray
  • powdered sugar or whipped cream

 

Other Equipment:

  • 8” x 8” x 2” square pan
  • parchment paper
  • mesh sieve
  • medium sized sauce pot
  • whisk
  • rubber spatula

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Butternut Squash Soup

gluten free butternut squash soup

 

This is a simple soup that comes together quickly, but the squash takes a while to roast and cool. The roasting can be done a day in advance if you are pressed for time in the evenings.

Yield: 6-7 cups

 

 Ingredients:

whole butternut squash (2-3 lbs)
4 cups GF chicken broth, divided (recommended: Kitchen Basics brand)
1 medium onion

2-4 tablespoons olive oil

white pepper

salt ground cayenne pepper

nonstick cooking spray

optional: sour cream

 

Other Equipment:

baking dish

immersion or stand blender

6Q pot

mesh strainer

spatula

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Weeknight Chicken Noodle Soup

Around our house, this soup is the first line of defense against colds, headaches, and feeling under the weather. As soon as sniffles are heard, we gather the ingredients to get this soup going.

 

I consider this a “weeknight” chicken soup because the broth is not based on a homemade chicken stock, it just comes out of a box. The active preparation time for this soup is minimal, but the chicken does take time to roast and cool. If I know I am going to be pressed for time in the evening, I sometimes roast the chicken a day in advance.

 

Speaking of chicken, this soup is extra tasty if you use bone-in, skin on chicken breasts. Sure, boneless, skinless breasts work as as well, but I think the extra taste is worth some additional fat!

 

The noodles in this soup suck up lots of broth, so stick with simple shapes like shells or elbows that will hold up well. If you like your soup to have plenty of broth, you may want to add an extra container of chicken stock to the soup when reheating it the next day.

 

Yield: 12 cups

 

Ingredients:

  • ~ 1 lb chicken breasts (1 full chicken breast or two split breasts)
  • 2 – 32 oz. containers Kitchen Basics chicken broth or unsalted chicken broth
  • 2 – 4 Tablespoons olive oil
  • 1 large or 1-1/2 medium white or yellow onions
  • 3 – 4 celery stalks
  • ~2 c. baby carrots or 2-3 peeled and trimmed carrots
  • 1/2 c. GF pasta shells or elbows (I use Tinkyada brand)
  • 3/4 teaspoon dried poultry seasoning
  • 1/8 teaspoon fresh ground pepper
  • salt – to taste
  • optional: fresh thyme or parsley. I use them if I happen to have them around, but don’t purchase them just for soup.

Other Equipment:

  • meat thermometer
  • 8 QT or larger soup pot
  • baking dish
  • aluminum foil

Ingredient note: I love Kitchen Basics brand broth. I have tried some of the other GF brands out there, and I think this one tastes the best. It is carried in regular supermarkets, no specialty stores required. And for some reason the NO GLUTENS that they put all over the package always makes me smile.

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Pico de Gallo

I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.

 

Half of a jalapeño in this dip only gives it a little kick, so add more to taste if you would like it hotter.

 

Yield: 2.5 cups

 

Ingredients:

  • 1 pound Campari tomatoes
  • 1 red onion
  • small bunch of cilantro
  • 1/2 jalapeño (or more to taste)
  • 1/2 fresh lime
  • salt

 

Other equipment:

  • Food-safe gloves

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Chocolate Walnut Cookies

This is François Payard’s recipe for a flour-less, butter-less cookie that has a delicious fudgy interior and a beautiful shiny exterior.

The dough is not going to look like typical cookie dough. In fact, the first time my mother made this recipe, she thought the batter was such a sad prospect for cookies that she dumped it in a pan and baked it like brownies instead… and those tasted great, too!

Ingredient note: If you are making these gluten free, make sure to check the brand of walnuts that you buy. I have noticed a few brands, and specifically Diamond brand, have a warning on the back that their product is made in a factory with wheat products.

 

Yield: 24 cookies using #40 portion scoop

 Ingredients:

  •  2-3/4 c. walnuts (halves and pieces)
  • 3 c. powdered sugar
  • ¾ c. cocoa powder
  • 1/2 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 Tablespoon vanilla extract
  • optional: 1/4 to 1/2 c. mini chocolate chips

Other Equipment:

  • parchment paper
  • portion scoop (optional)

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Peanut Butter Cookies

These peanut butter cookies are easy to make and don’t require any specialty flours. If you are making them for the Celiac in your life, and don’t keep a gluten free kitchen, I would recommend using fresh jars of peanut butter, and as always make sure all other ingredients are gluten free and uncontaminated as well.

Yields: 16 cookies using #40 portion scoop

 Ingredients:

  •  1 c. traditional peanut butter (such as Skippy), or combine 1/2 c. traditional PB and 1/2 c. natural PB
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla (recommended: Nielsen-Massey)
  • 1/4 teaspoon salt

 Other Equipment:

  • Electric mixer
  • parchment lined cookie sheet
  • portion scoop (optional)

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