Archive for Special Occasion
Hope you are enjoying this day with plenty of gluten-free Irish (or at least green) food and beer. Still looking for some recipes or ideas for celebrating the day? I’ve gathered the links below for inspiration.
Irish-inspired Gluten-Free Recipes:
- Celiac Family’s Irish Potato Farls
- Irish Soda Bread
- The Gluten-Free Goddess posted recipes for Irish Soda Bread with currants (sorghum, millet, and potato starch) and without currants (rice, sorghum, and potato starch).
- Teri Gruss at About.com’s Gluten-Free Cooking posted a recipe for Gluten-Free, Dairy-Free Irish Soda Bread using Bob’s Red Mill Gluten Free Pizza Crust Mix.
- You can find a Gluten-Free, Corn-Free, and Casein-Free Irish Soda Bread recipe at Healthy-Family.org that uses Pamela’s Wheat-Free Bread Mix.
- Corned Beef and Cabbage
Gluten-Free Beer Reviews:
Pigs in a blanket, or hot dogs wrapped in dough: Whatever you call it, they are sure to please taste buds of all ages. This idea came about as an afterthought. I was trying out Bob’s Red Mill Gluten Free Pizza Crust Mix. I followed the directions on the package for making the crust. The recipe says it makes two 12″ pizzas or one 16″ pizza. Well, my 16″ pizza turned out to be more like 14″. So, I had dough leftover. Since my daughter doesn’t like pizza, I decided to use the dough for hot dog buns. I cut the remaining dough into four rectangles and wrapped them around uncooked hot dogs. Then, I put them onto a lightly greased baking sheet and baked them for about 15 minutes. (No pre-baking was necessary.) They turned out great. And, how did my daughter like it? Well, let’s just say she’s used to eating hot dogs without buns. My husband and I thought they were delicious. We’ll definitely make them again. I think next time I’ll try some with a slice of cheese in them, too.
I wanted to share this because I thought it would be a great idea for a kid’s (or grown-up’s) gluten-free birthday party. Make the dough in advance, and have the hot dogs wrapped with the dough, covered on a baking sheet and waiting in the refrigerator until the guests show up. Then, pop the baking sheet into the oven and bake for 15 minutes. You could have a whole tray of these cooked and ready to serve while the kids play games, open presents, etc.
I should also mention that the pizza crust turned out very good, too! But somehow, I forgot to take a picture of the pizza we made. It was devoured way too quickly for me to even get a shot of it.
- This post is shared on this week’s edition of Gluten-Free Wednesdays at The Gluten-Free Homemaker.
- Try a recipe for a yeast-free crescent roll at Better Batter.
- Ginger Lemon Girl has a recipe for gluten-free Crescent Rolls and her version of Pigs in a Blanket.
- Kate posted her version of mini-crescent dogs at Gluten Free Gobsmacked.
This winter, our family went to the movie theater to watch Disney’s latest animated film “The Princess and the Frog.” We loved the movie. And, although I haven’t spent a lot of time in New Orleans, I was reminded of the fun times and good food I’ve had there in the past. In the movie, there were scenes where Tiana (“the princess”) makes or powders beignets (pronounced ben-YAYs), a kind of doughnut that was made famous by Cafe du Monde in New Orleans. While watching the scenes, I wondered about making these gluten free. Of course, I couldn’t find a gluten-free recipe, so I had to come up with my own.
I am so excited to share this recipe with you. I’ve never actually eaten a lot of beignets – only when I’ve been at the French Quarter in New Orleans. They really are a delicious treat. If you’re not familiar with them, I would describe them as a square doughnut, or bread dough deep fried into little square pillows, and topped with powdered sugar. They are so yummy! If you aren’t celebrating Mardi Gras with a Gluten-Free King Cake this year, then you should definitely indulge in these little gems.
Gluten-Free Beignet Recipe
1/2 Cup warm water
1/4 Cup sugar
2 tsp yeast
3/4 Cup almond milk (Regular milk should work, too.)
1/2 Cup butter, melted
2 eggs, lightly beaten
2 Cups brown rice flour (I use Authentic Foods finely ground.)
1 Cup potato starch
1/2 Cup sweet rice flour
1 Tbsp xanthan gum
1/2 tsp salt
1 liter vegetable oil for frying beignets
powdered sugar for dusting the beignets after cooking
- You’ll need a large pot of vegetable oil to fry the beignets. Electric deep fryers are great for keeping the temperature consistent. However, you can use a pot of oil on the stove top, but you’ll need to watch the temperature closely. You should fry the beignets between 360° – 380° F.
- Start by combining the yeast with the sugar and the warm water (110° – 115° F is recommended but I don’t usually check the temperature.) in a small bowl. Set it aside.
- In a large bowl, mix together the brown rice flour, potato starch, sweet rice flour, xanthan gum, and salt. Add in the melted butter, milk, and eggs and mix thoroughly.
- Now stir the yeast mixture into the flour mixture. The dough should start to pull together into a soft ball.
- Turn the dough out onto a sheet of parchment paper and top with plastic wrap. Using a rolling pin, roll out the dough until it’s about 1/8″ thick.
- Using a pizza cutter, cut the beignets into 2-1/2″ squares. You should be able to make 24 – 30 beignets.
- Fry the dough in the heated oil 1 – 3 beignets at a time. Don’t fry too many at once, as it can lower the temperature of the oil too fast. Thus, inhibiting the beignets to puff up like they should. Once the beignets start to brown, flip them over using a slotted spoon or tongs. Once the beignets have been lightly browned on both sides, carefully remove them from the oil and place on paper towels to absorb extra oil. The beignets should only take one or two minutes to brown on each side.
- Generously top each beignet with powdered sugar and serve while warm.
- These aren’t terribly sweet. Most of the sweetness comes from the powdered sugar, so you can easily adjust it to your liking. You can even drizzle a little honey on it, like my husband did, if you have a sweet tooth.
- In case you’re wondering: I didn’t find it necessary to wait and allow the dough to rise. I simply cut them out and fried them up.
- This dough wasn’t very sticky, so you might be able to roll out the dough without using the parchment paper and plastic wrap, but I find it convenient. A little dusting of potato starch on the counter and rolling pin should work fine.
- Just roll out the dough once. I tried to re-roll the dough (balled it up and rolled it out again) to cut perfect squares. As a result, the dough fried up flat and a little tougher.
- Watch the temperature of the oil while frying. If it’s too low, the beignets won’t puff up. If it’s too high, the center won’t cook through and will be a little gummy. If you’re having trouble, try putting two pieces of dough into the oil at a time when it’s at 380° F.
- Although I don’t believe it’s traditional, I think these would be nice with a little cinnamon mixed into the dough. I might try that next time.
- In order to save time for breakfast, the traditional meal time to eat these, make up the dough the night before and keep the dough in the refrigerator. In the morning, roll it out, cut it and fry.
- I did eventually find another recipe for gluten-free beignets. This one by Teri Gruss at About.com uses a cake mix for the flour.
- There are more tips for cooking beignets at Cafe Du Monde .
- I’m linking this to Slightly Indulgent Tuesdays because I only used 1/4 Cup sugar in the dough and I reduced the lactose content by using almond milk.
- For more gluten-free recipes, visit The Gluten-Free Homemaker at this week’s edition of “What Can I Eat That’s Gluten Free?“
- Know a fan of Disney’s “The Princess and the Frog”? Here are some coloring/activity pages my daughter has enjoyed.
Something I usually make during the holiday season is Poppy Seed Bread. Although the poppy seed bread is cooked in a small loaf pan, it is really a cake. In my mind it’s too sweet and fine-textured to be considered a bread. But, we slice it like bread, and tradition says we call it bread.
Every year, my mom makes Poppy Seed Bread to give to friends and co-workers for the holidays. I, too, have continued this tradition. This year, rather than making it from scratch, I decided to take the easy way and use Betty Crocker’s Gluten-Free Yellow Cake Mix. I was a little concerned about the amounts, but was pleasantly surprised at how well it turned out. I added some flavorings and poppy seeds to the mix, as well as eggs, milk and oil. It made a very nice poppy seed cake that I then covered with a thin, sweet glaze.
These cakes can be made up in advance and frozen until time to give them away for the holidays. Once I’ve made the cakes and let them cool completely, I wrap each one individually with plastic wrap. Then, I place them in a zip-style plastic bag. Sealed like this, you can keep them in the refrigerator for at least a week, or in the freezer for several weeks. They will defrost quite quickly at room temperature. Or, defrost them in the refrigerator overnight.
Poppy Seed Bread Made With Betty Crocker’s Gluten Free Yellow Cake Mix
For the Cake:
1 box Betty Crocker Gluten Free Yellow Cake Mix
2/3 Cup milk
1/2 Cup vegetable oil
1 TBSP poppy seeds
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring
For the Glaze:
1/2 Cup powdered sugar
1/4 Cup granulated sugar
1/4 Cup orange juice
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring
- In a medium mixing bowl, lightly beat the eggs. Then add in the remaining cake ingredients (cake mix, milk, oil, poppy seeds, vanilla extract, butter flavoring and almond flavoring). Mix until thoroughly blended.
- Pour into greased, small/mini loaf pans. (I use an oil spray, but you can use butter or shortening.)
- Bake for 40-50 minutes at 350° F.
- Once baked, remove from the oven and cool in the pans on a cooling rack for 5 minutes.
- While the cakes are cooling, make the glaze. Combine all the glaze ingredients and mix well.
- Pour the glaze over each cake (still warm in the pan). Let it sit for 5 minutes, then remove and let it cool completely on racks.
- I made three small loaves with this recipe, but probably could’ve made two slightly larger loaves. This recipe will also make one full-size loaf.
- I used the small, or sometimes called mini, aluminum foil loaf pans (about 3.5″ x 6″ x 2″h) you find in the grocery stores. I’ve used them over and over, washing each time in the dishwasher. If you’re wanting a more permanent solution, try these Mini Loaf Pans.
- For presenting these as gifts, I usually keep the bread wrapped in plastic wrap and then tie it with a nice festive ribbon. For more color, you can use colored plastic wrap that is easy to find during the holidays. Sometimes I will also put the bread in a clear plastic gift bag, or treat bag and then tie with a nice ribbon. You can also use colored cellophane to wrap it, and tie with ribbon at both ends. It all just depends on how and when you want to present it.
- If not giving these away as gifts, put them in the freezer. Then the night before Thanksgiving or Christmas, put them into the refrigerator to defrost overnight. By morning it will be a nice treat to eat for breakfast, or maybe a snack while opening stockings, with a cup of tea.
For more edible gift ideas, be sure to visit Cents To Get Debt Free. I’m a little late to the blog carnival, so there are already plenty of other great ideas for edible gifts. Please be aware that some of the contributions at the carnival may not be gluten-free, but there are still plenty that are GF and other good ideas that could be modified to be GF.