Dough Enhancer will help make baked good fluffy.  It will also enhance the natural flavors and increase the dough strength and shelf life.  It is made from whey, soy lecithin, tofu powder, citric acid, dry yeast, sea salt, spice blend, corn starch, ascorbic acid (vitamin C).  And it’s gluten free.

As we all try to make delicious baked goods, it’s good to have ideas from others doing the same thing.  You can purchase dough enhancer at the following:

www.againstthegrainslc.com

www.calisnaturalfoods.com

www.goodearthnaturalfoods.com

www.kitchenkneads.com

Have you tried Xanthan Gum?  This is a microbiol polysaccharide derived from the bacterium Xanthomonas camperstris.  It is a stabilizer and binder in bread and cakes.  It’s a great thickener for sauces and it can be used to prevent ice crystals in ice cream.  Use 1 teaspoon of Xanthan Gum for every cup of wheat-free or gluten-free flour.

I went to a great GF cooking class and was very impressed at what I learned.  When someone is able to “mess around” with recipes just as a hobby, you know that you are sure to pick up some little tidbits of information that is invaluable.  Here are some interesting bits of information that may be helpful.

• Buckweat flour is gluten free.  It is related to rhubarb.  It is quite strong so it is best used in small amounts to flavor bland breads such as rice flour breads.
• Potato starch flour is starch made from potatoes.  It stores well.
• Potato flour is not potato starch.   It is quite heavy.   This is used in small quantities and must be refrigerated.  (Don’t buy a lot.)
• Sorghum flour is specially bred sorghum grain.  Easily stored in the pantry.
• Soy flour is high in protein and fat.  It must be refrigerated and goes stale easily.  It has a nutty flavor and is best used in combination with other flours.
• Tapioca flour adds “chew” to baked goods.   It stores exceptionally well.
• Teff flour is primarily grown in Ethiopia and Eritrea.   It grows in several different colors and each has it’s own flavor.  It adds a nutty sweet flavor.  Stores best in cool, dry place.
• Amaranth flour is ground from the seed of a pigweed related plant.
• Quinoa seeds are related to spinach and beets.  Always look for debittered flour.
• Millet and Teff come from the same grass family as corn, rice and sorghum.

Check our www.lovemuffinsbakeryslc.com.  Trish is the owner/baker and loves this hobby.

As I was eating a wonderful dinner last night, I thought of my grandson and realized that I had fixed a gluten-free dinner without even knowing.

Best Ever Potato Boats – Gluten Free

8 large white potatoes — bake 1 to 1 1/2 hours at 350 degrees
(prick with knife to check to see if they are baked)
2 cups fat free cottage cheese – puree in food processor until smooth
1 cube margarine
salt to taste
16 slices of cheese (I like colby jack or sharp cheddar)

Cut potatoes in half length wise. Scoop out potato into a bowl. Put the margarine at the bottom so the hot potatoes melt it. Place potato skins/shells on baking sheet. Mash potatoes. (I use and electric mixer.) Add cottage cheese and salt. Mix/mash thoroughly. Fill potato shells with potato mixture. Place cheese slices on top of each “boat.” Bake in oven for about 10 minutes, just long enough to melt cheese on top and heat through.

Serve with carrot sticks, tossed salad or even a cup of chili.

By using the cottage cheese in place of sour cream, the boats are healthier with less fat.

If you want to see some children’s faces light up (not to mention adults), surprise them with this light dessert on Easter (or any other time).  It is an easy gluten-free dessert, too.

Easter Jello Dessert

3 pkgs. of jello (3 oz. each) 3 different colors
3 cups boiling water
1  1/2 cups cold water
1 pkg. (3 oz.) lemon flavor jello
1 cup boiling water
1/4 cup sugar
1/2 cup pineapple juice
1  1/2 cups graham cracker (gluten free) crumbs mixed with 1/3 cup melted butter (or you can use vanilla wafers to line a pie pan)
2 cups whipping cream to equal 4 cups whipped

Prepare first 3 pkg.  jello separately using 1 cup boiling water to dissolve, then add 1/2 cup cold water to each.  Pour into and 8 inch square pan and allow to set or overnight.

Combine lemon jello with sugar and add to 1 cup boiling water.  Stir until dissolved.  Stir in cold pineapple juice.  Chill until thick but not set.

Line pie pan with graham cracker crumbs or wafers.

Cut the 3 jellos into half-inch cubes.  Whip cream then slowly add thickened lemon mixture.  Fold in cubes of jello and pour into pie shell.  Chill a least 5 hours or overnight.

Here’s a tasty, low fat tread that can easily be converted to gluten-free dessert!

KEY LIME CHEESE CAKE

2  8 oz. cartons of key lime nonfat yogurt
1  3 oz. pkg.  lime jello  (sugar free works well)
8 oz. cool whip
graham cracker pie crust  (gluten-free graham crackers)

Dissolve jello in 1/4 cup boiling water and allow to cool but not set.  When cool, whip and fold in yogurt.  Then whip in cool whip.  Pour into pie crust.

*For added richness, blend in 4 oz.  softened cream cheese to cool jello, then add yogurt and cool whip.

We love doughnuts!  This recipe is simple and simply wonderful!

2 cups Bisquick  (now there is a GF Bisquick)
2 Tbs. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup milk
1 egg (can substitute with 2 egg whites)
1/4 cup butter or margarine, melted
1/2 cup sugar

Mix  first 5 ingredients together.  On lightly floured board, knead several times and then roll out to 1/2 inch thick.  Cut with a doughnut cutter.  Place on greased baking sheet — doughnuts and “holes.”  (You can twist the doughnuts once to look like bows.)  Bake at 400 degrees for 8 to 10 minutes.  Immediately dip in melted butter then roll in the 1/2 cup sugar.  you could roll them in powdered sugar instead of the butter and sugar or enjoy them plain.

I cut the dough into small strips and put them in an electric doughnut maker.  We had a blast making and eating them!

A family favorite of young and old is Jello Candy.  We love it for any holiday and it is the perfect “get-well” remedy.  Choose your favorite flavor of gelatin (jello).

4 envelopes Knox Unflavored Gelatin (4 Tbs.)
3 packages (3 oz. each) flavored gelatin (jello)
4 cups boiling water

Combine the unflavored and flavored gelatin.  Stir into boiling water and stir until completely dissolved.  Pour into an 8 or 9-inch baking pan.  Chill until firm.  Cut into 1-inch squares.  Makes about 6 dozen squares.

I like to put pieces in plastic eggs for a surprise treat for anyone!  ENJOY!

These are gluten-free!

This week I would like to share an Easter treat each day.  There will be a gluten free treats, as well.  Today’s treat is “Easter Egg Krispy Treat.”

1/4 cup margarine  (1/2 square)
1   Package marshmallows 10 oz.  (Kraft Jet-Puffed are gluten-free)
6 1/2 cups rice krispies  (Rice Krispies gluten-free)

Microwave margarine and marshmallows for 3 minutes. Stir in rice krispies.

Spray the insides of 24 plastic eggs with cooking spray.  Fill each side of the eggs with rice krispy mix while still warm.  (There may be extra rice krispy mix left over.) Allow to cool.   Enjoy!

Variations:  put a little food coloring in the margarine mixture for colored Easter eggs.  You can place the filled plastic eggs in a basket or lunch box for a fun surprise treat.

I love to do fun things with my celiac grandchild and his brother so making doughnuts was a great hit!  I thought I’d share the recipe.  I bought a doughnut maker and we had a blast making and eating them!

DOUGHNUTS

3 1/3 cups gluten free flour
1 cup sugar
1 Tbs. Baking powder
½ tsp. salt
½ tsp cinnamon
¼ tsp. nutmeg
2 Tbs. shortening
2 eggs
¾ cup milk

Measure 1 ½ cups flour and the remaining ingredients into large mixer bowl. Blend at low speed, scraping bowl. Beat 2 more minutes at medium speed. Add remaining flour. Roll out dough on greased surface about ½ inch thick. Bake on greased cookie sheet at 350 for about 8 to 10 minutes.

You can deep fry them then powder them with powdered or regular sugar or cinnamon and sugar. Makes about 2 dozen  doughnuts.