Monday, July 29, 2013

Six Cheese GF Mac-N-Cheese

I have continued to experiment with gluten free cooking and baking and so far I've only had one failure... Pie crust... But I digress.

Tonight I made a delicious variation of my creamy Mac-N-Cheese. I was nervous because it required a roux, something I haven't tried making since going GF. SUCCESS!

Here is the recipe:

Serves 4

Half a box GF Scharr Penne Pasta (boiled for 9 minutes)
1/2 cup extra sharp cheddar cheese
1/2 cup 5 cheese shredded Italian blend cheese
1 cup milk

3TBS butter
3TBS Mom's Place GF flour blend

Melt butter in pot over medium heat. Whisk in flour and whisk for 2 minutes. Remove from heat and pour into a bowl.

Heat milk in a separate pot and bring to almost a boil. Whisk in roux. Once smooth, begin adding your cheese a little at a time until melted.

Pour over your cooked noodles!

Sorry no picture! It got devoured before I could take one!


Saturday, July 27, 2013

Gluten Free Corn Dogs

I cheated today... I ate REAL bread... Luckily I don't have Celiac's, but I will probably pay for it in hand pain tomorrow. So, no knitting until I get it out of my system. We went to Firehouse Subs today and they didn't have any GF bread (not surprising.) I planned to just pick out the middle and leave the bread like I normally do when I get a sub from a place that doesn't have a lettuce wrap or GF option. Well, by the time we got the sub home the cheese had melded to the top of the bread and it was impossible to get the top off without making a GIANT mess. So, I took of the bottom and just ate it like an open face sandwich. And then some slight guilt set in, because the bread wasn't satisfying, it was just a vessel that put the other tastey goodness in my gullet. Oh well, I knew I had a delicious GF dinner awaiting me...

Which brings me to the real reason you are here... GLUTEN FREE CORN DOGS! I LOVE CORN DOGS! I love everything about them... the crunchy texture on the outside, the taste of honey in the breading and the salty hot dog in the middle. I LOVE THEM! And since going GF I missed them and I am certainly dreading the Wisconsin State Fair because I will have to decide between cheating again and dealing with some pain or passing by all the Deep Fried GOODNESS that I have always indulged in once a year at the State Fair. But after tonight's dinner I know that I will have an alternative that will satisfy my corn dog cravings!

My husband recently posted a Corn Dog recipe on my facebook page as a hint that we could make them at home. I saw it as an opportunity to alter it to a GF recipe. Now it might not be fit for someone with Celiac's in the form that I used, because I couldn't find "certified yellow corn meal" and since I don't have Celiac's I don't worry too much about a little cross contanination. I am sure you can find certified GF corn meal, but I went with Bob's Red Mill corn meal that didn't say Gluten Free, but also didn't list wheat or gluten as an ingredient, it just said it was processed in a facility that also processes wheat and other allergens that I didn't really read.

The original didn't call for Bisquick, but since I was altering it I decided GF Bisquick would be a good place to start since it has all the levening ingredients worked out. Well the recipe with that replacement was REALLY soupy so I added an extra 1/3 cup GF flour mix and another 1/3 cup of yellow corn meal. That did the trick! Oh and I POUR the dry ingredients into the measuring cups instead of scooping them. You might have to experiment a little bit to get the consistency right.

So now for the recipe!

Wooden Skewers
Gallon Ziplock Bags
1 Gallon of Veggie Oil
Tall Cup or Glass

8-10 bun length hot dogs


1 cup GF Bisquick
1/3 cup GF Flour Mix (I used Mom's place GF Mix)
1 1/3cup yellow corn meal
1/4 tsp salt
1/4 cup sugar

1 1/2 cup milk
1 egg brought to room temp and then beaten
1 TBS veggie oil
1 TBS honey

While you're preparing the batter, pour the oil in your deep fryer and set the temp to 350 degrees F. If you don't have a deep fryer you can do this stove top, but then you'll probably need less oil and should use a REALLY deep pot and a thermometer to make sure the oil gets up to the proper temp.

Mix together dry ingredients in a large bowl.

Mix together wet ingredients in a smaller bowl.

Add wet ingredients to the dry ingredients. The batter should be thicker than pancake batter, if you find you think it is too thick, add a little more milk, about a TBS at a time.

Dry hotdogs with a paper towel, this helps the batter skick to the hot dog, and then skewer them with a wooden skewer.

Place the gallon ziploc bag into the large cup and then pour the batter into the ziploc bag. EASY CLEAN UP!

Once your fryer is up to temp, dip the corn dogs into the batter and carefully lower them into the fryer until they are immersed. Fry the corn dogs for 3-5 minutes until they are golden brown. You may have to rotate them a little to make sure they fry evenly. My hubby did this part because I am CLUMSY! We fried two at a time and he was able to finagle them to rest in one of the holes on the side of the basket.

It seems like quite a bit of work, but it was a pretty quick process and it helped to have some teamwork in the kitchen. Plus the end result was WELL WORTH the time spent in prepwork and cooking!

We rested them on a cooling rack over a cookie sheet to make sure they stayed crunchy!

Here is the end result!


Tuesday, July 16, 2013

Going Gluten Free and the Wonderful World of Disney!

We've neglected the blog... But we've been BUSY! I wrapped up my seventh year of teaching and then the whole family went to Disney World, since then it's been enjoying the unseasonably cool (but wonderful) Wisconsin weather. You can thank mom for that... She FINALLY got central air put back in the house and she hasn't needed it... yet...

But onto the stuff related to the title...

Mom has been gluten free since January and I joined her in April. Her chiropractor suggested she reduce inflammatory foods so her dominant hand wouldn't hurt so much. It got to the point where she couldn't write or knit due to pain and inflammation. Once she went gluten free her hand stopped hurting so much and she is back to knitting! I had similar pain, but not as crippling as hers was. At first I was skeptical and thought she was a little crazy, but I supported her decision and thought I could never do it. Then on Palm Sunday we went to a brunch and I indulged on cakes and buns. That night my hand was really hot... I could feel the temperature difference in my palm near my thumb. That was a wake up call... I didn't want to end up with the crippling pain my mom went through. It wasn't as tough as I thought and it was nice to have support from my mom and from my friend/coworker Christine who is also GF. It made me feel like less of a weirdo... But it made staff breakfasts on Friday really tough because there weren't many options. I found an AMAZING GF coffee cake recipe and made it for Christine's bridal shower and another staff breakfast. Coworkers who are not GF said "If you hadn't told me it was GF, I would have never known!" What I love the most about it is that it uses GF Bisquick, so I don't have to do all that crazy mixing flours and such. I added lemon zest to the cream cheese layer because I LOVE lemon and I also used almond milk instead of regular milk. I had to add TBS extra of almond milk because the batter just seemed too dry.

When we went to Disney it was also an AWESOME experience to be GF. At each restaurant we worked directly with the head chef or restaurant manager to find items that were already GF or recipes that were easily adaptable. Not once were we let down by the quality of the food. I had a delicious pasta dish at Via Napoli that had an Alfredo type sauce with chicken and FRESH SPRING PEAS. I picked every pea out of that plate and declined dessert. Next time they can just make me peas with Alfredo sauce. I didn't take a picture but I wish I had! What I did take a picture of was the Chocolate Banana Creme Brûlée I had at Kona. I wanted to lick the plate it was so good! It was so refreshing by the end of our trip that the manager of our resort quick service, Contempo Cafe, recognized us and had her allergy pad ready to take our order. We are vacation club members and were staying at our home resort, Bay Lake Towers, so the walk over to the Contemprary was a welcome jaunt to get a quick meal that was delicious and GF! I cheated a bit near the end of our trip and paid for it hand pain the following days when I was knitting. But it seemed to leave my system quicker than when I first went GF... about two days of pain and then I was back to normal. No heat in my thumb area and no throbbing pain.

Here is that delicious Creme Brulee I meantioned... see how the plate is scraped clean!

My husband and son have also joined me in reducing their gluten intake. We already ate lower on the gluten scale, but noodles and bread were a staple in several meals a week. They've been okay with replacing the noodles (D-man actually prefers the GF noodles), but I haven't found a good bread that pasts their test. It is more of a texture thing than a taste thing. I on the other hand love Goodbye Gluten's multi-grain bread. Today I used a GF flour mix to make chocolate chip cookies and no one could tell the difference. YUMMY! The change has been slighlty different than our normal diet, but I feel better and I feel better knowing "my boys" are reducing their intake as well. It might not be for everyone, but it is certainly for me!

Here is my favorite family photo from the trip.