Yes, you heard that right! Widlflours has moved to TX! While we miss the familiar surroundings of the Fox Valley Illinois area, we are getting to know new places in the DFW area. It has been quite an adventure so far! You may remember my article about soaking oatmeal a while ago… seems as the summer wears on, I tend to seek out ways to eat oatmeal without the “hot temperature required”! I am not a fan of cold, cooked oatmeal. Don’t mind it cold, raw though! In that article, I shared with you an Oatmeal Cookie recipe. This time, I would like to share one of my kids favorite breakfast muffins. The star in these muffins is the gluten free oats. Our oldest teen especially loves snatching up 3-4 of these morning glories on the way out the door to school or whatever is planned for the day. Seems to fill what that growing teen needs to get through the morning! I don’t feel bad about these muffins in the morning either as the sugar is so low and I know they will provide plenty of good fuel for the start of the day. These are versatile, make them with just about anything you have in your gluten/allergy free cupboard kind of muffins!! By far, my kids love the banana/chocolate chip version the best. However, here are many of the other combinations that have been shared around our table to get you interested:
- Banana (with or without chocolate chips!)
- Apple Cinnamon (with or without golden raisins) – increase cinnamon in recipe by 1/2 – 1 tsp depending on desired taste
- Blueberry Banana
- Blueberry Coconut
- Coconut Lime – make sure to add the zest of the lime
- Coconut Pumpkin Seed – toast the pumpkin seeds lightly first before adding to the batter
- Raspberry or Blackberry (or both!)
- Pear Cranberry
- Dates with Orange Zest
- Homemade granola with dried fruit and seeds
- Pumpkin Pie – use pumpkin pie spices in place of the cinnamon
- Savory Bacon & Cheddar (!!!) – use dairy or non dairy cheddar cheese and either lower the sugar or omit it altogether
The list could go on, seriously! We are a nut free family, but I am sure there would be wonderful combinations with walnuts or almonds if we could. The other really great thing about these muffins is they are forgiving. That is essential when baking without typical allergy ingredients. It is also awesome when the pantry is bare but you still want muffins the next morning! So many times I have started making these and found I am missing one or more ingredients on the list (say, coconut milk!…) Yes, these even work substituting plain ‘ol water for the milk (use less water than milk if you try this)! Only have one egg, no problem! No ground flax seed, that works too! Just remember to save your leftover oatmeal, that is the star here… but wait! YES, you can make them with another cooked grain. I have used cooked millet and quinoa successfully. Cooked rice may make the muffins very dense, but if you try it, let me know how that goes!
Anyway, here’s the recipe… Enjoy!
GF Oatmeal Breakfast Muffins
- 3 cups Gluten Free All-Purpose Flour (whatever you have on hand! Just make sure the flour to starch ratio is just about 1 to 1). Here is my favorite GF flour combination for these muffins: 3/4 cup sorghum flour, 3/4 cup millet flour, 1/4 cup teff flour, 1/2 cup tapioca starch, 3/4 cup arrowroot starch
- 1/2 cup coconut sugar (if you don’t have it, use regular sugar or brown sugar… I have even made these with NO sugar! The fruit is often enough to sweeten!)
- 1 1/2 tsp xanthan gum
- 2 Tbls baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 – 1 tsp cinnamon – can be omitted or increased depending on the other ingredients you choose to use
- 1/4 cup – 1/2 cup coconut flakes or ground flax seeds, or a combination of both. You can omit if needed!
- 2 large eggs (you can use 1 egg plus 2 Tbls of applesauce or egg replacer of your choosing, eggs give a nice rise so note that without eggs the muffins may be a bit more dense)
- 2 cups cooked and cooled oatmeal (leftover is best as it has had time to absorb extra water)
- 1 – 1 1/2 cups milk of choice, divided (favorite here is coconut milk; however other milk or milk alternatives work just as well!)
- 1 lime, juiced (can use the zest of the lime if you wish! If you don’t have lime, either apple cider vinegar or lemon will work, or substitute buttermilk or yoghurt for some or all of the milk)
- 4 Tbls coconut oil or ghee, melted (or you can use butter or palm oil shortening… even olive oil will work!) NOTE: don’t skip the fat, your brain needs fats for fuel to think and grow, so keep this one in there for sure!
- 1/2 cup or more of your favorite pantry mix in’s (see suggestions above – just make sure to dice large fruit or dried fruit into small pieces)
- Preheat oven to 400 degrees. Line 24 muffin tin cups with paper muffin cup liners or spray liberally with GF pan spray. Set aside.
- In a large work bowl, add all dry ingredients and mix together with a fork to combine well.
- In a separate bowl, whisk your eggs. Then, add the rest of the wet ingredients to the eggs, using only 1 cup of milk to start. You will want to mix the wet ingredients together and break up the cooked oatmeal as much as possible.
- Add wet ingredients to the dry ingredients and mix with fork or spoon by hand to combine. If muffin batter is very stiff, add the additional 1/2 cup milk and mix to combine. No electric mixer required here!
- Mix in your pantry mix in’s (diced fruit, etc) gently by hand.
- Fill muffin cups with batter and bake in the preheated 400 degree oven for 20 – 25 minutes. Tops should be golden brown.
- Remove muffins from muffin tin quickly and cover with a towel, let them sit for 10 minutes to cool.
It’s been a while since I have had anything creative to photograph! This weekend, we celebrated Father’s Day with some great Texas barbecue and a simple, frozen dessert… chocolate graham cracker pie! It has been so hot now that WildFlours has moved to TX. Didn’t want to turn on the oven, but still wanted my hubby to have something decadent to finish off the day. Settled on this very simple dessert, dreamed up from something from my childhood. I made some modifications to my mother’s recipe for heath bar deluxe and we had a cool treat to round off the day.
Happy Father’s Day!
- 16 Gluten Free Graham Crackers
- 3-4 Tbls butter or coconut oil
- 1 container So Delicious CocoWhip
- 2 pints Trader Joe’s Chocolate Coconut Ice Cream
- In a food processor, pulse the graham crackers to a fine crumb, remove 1/4 cup and set aside
- Pulse the rest of the cracker crumbs with the butter or coconut oil, just to combine
- Line an 8″ spring form pan with parchment paper
- Pour the graham cracker crumb/butter mixture into the prepared pan and press to form a crust
- Soften the ice cream and the CocoWhip at room temperature for a few minutes
- In a large bowl, combine the ice cream and 1/2 container of CocoWhip (place the rest of the CocoWhip in the refrigerator to use as a topping later)
- Mix the ice cream with the CocoWhip gently, just to swirl together
- Place the ice cream mixture on top of the graham cracker crust and spread out with a spatula
- Sprinkle the outside edge of the ice cream with the reserved graham cracker crumbs
- Cover and freeze for at least 3 hours
- When ready to serve, remove spring form pan and let the pie thaw for a few minutes
- Serve slightly softened with the remaining CocoWhip and extra graham crackers
Happy Easter! It has been a beautiful weekend after such a long winter to celebrate the resurrection of Christ. Recently, we have enjoyed several celebrations with family and friends. Milestones at the end of sports seasons, achievements in school, family holiday celebrations… they all matter and it is important to celebrate them. What’s a great celebration without food… dare I say, without dessert?! Is not dessert the crown on any achievement? For those with gluten intolerance or allergy restrictions, navigating the offerings at any celebration can be daunting. A long time ago, I made the decision to always show up with cake everyone can eat. Tall order, I know. Well, a few years back I came across the most versatile cake recipe that just about everyone can enjoy! With a little creativity, this gluten free, allergy free white cake is adaptable and goes with just about any frosting you can think of… chocolate, plain white, jam with “butter”cream, marshmallow, coconut, fresh fruit with whipped cream (even non-dairy if you need it!), even caramel to name a few.
- 2 cups Gluten Free flour mix (click the link for my flour blend or use a GF flour mix without xanthan gum)
- 1/2 cup Arrowroot
- 1/2 tsp salt
- 1 Tbls baking powder
- 1 tsp xanthan gum
- 1 1/2 cup sugar (you can substitute coconut sugar but the cake will be darker in color like a yellow cake, not white)
- 3/4 cup melted shortening (palm oil shortening or coconut oil work well, you can also use butter if dairy is an option)
- 3 large eggs (for egg free: use egg replacer for 2 eggs, you may need to add a few more tablespoons of milk if batter is too thick, OR 1/3 cup of applesauce and 2 tsp of additional baking powder)
- 1 tsp pure, gluten free vanilla extract
- 1 cup unsweetened coconut milk (or milk of choice)
- Preheat your oven to 350 degrees. Make sure the rack in positioned in the center or lower third of the oven. Line two 8-inch round cake pans with parchment paper and spray lightly with cooking spray, or spread a thin layer of coconut oil over the sides of the pans. Set aside.
- In a small bowl, combine the first 5 ingredients. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and melted shortening for 1 minute.
- Add one egg at a time, beating each egg in well, then beat until pale yellow. Add the vanilla extract.
- Turn the mixer off and scrape down the sides. Then add the dry flour mix and the coconut milk, beat on low speed until combined.
- Turn the mixer off again and scrape down the sides. Beat for 1 minute at medium speed.
- Pour batter evenly into prepared pans. Place in center of pre-heated oven and bake about 40 minutes (20 minutes for cupcakes) or until the center springs back when touched and cake has pulled away from sides of the pan.
- Remove from oven and cool slightly for 5 minutes. Invert cake layers onto a rack to remove from the pan, remove parchment paper and cool completely.
- Prepare your favorite frosting, place one cooled layer on a cake round or serving platter, spread 1 cup of frosting over top and sides of the cake. Place your second cake layer on top and continue frosting the entire cake.
Note: If filling the center of your layer cake with jam, frost the top of the first layer lightly. Then, use a piping bag to pipe a thick layer of frosting around the edge of the first layer, spread your jam in the center of the first layer and up to the piped frosting (works best with jam or jelly that does not have seeds). Make sure to lightly frost the top of the second layer before inverting it onto the jam. Continue with frosting the rest of the cake. You will need to refrigerate your cake so the jam does not soak into the cake layers completely. You can see the jam in my layers started to soak into the cake as I left it out of the refrigerator for an hour. If you want perfection (say for a wedding or bridal shower), keep it cold up until you serve the cake!
The next time you are invited to a celebration, show up with cake that you and the rest of the crowd can enjoy. Never miss out on dessert again!
Happy John 3:16 Day!
Lyrics to my favorite song… Christ is Enough, by Hillsong
Christ is my reward
And all of my devotion
Now there’s nothing in this world
That could ever satisfy
Through every trial
My soul will sing
No turning back
I’ve been set free
Christ is enough for me
Christ is enough for me
Everything I need is in You
Everything I need
Christ my all in all
The joy of my salvation
And this hope will never fail
Heaven is our home
Through every storm
My soul will sing
Jesus is here
To God be the glory
I have decided to follow Jesus
No turning back
No turning back
The cross before me
The world behind me
No turning back
No turning back
We hope you didn’t miss it!!
Celebrating Pi Day that is… 3.141592653
Today is truly a “once in a lifetime” celebration as Pi Day falls on 3/14/15. We stopped at Trader Joe’s to pick up some ingredients for our celebration and they had this very appropriate display at the pie and dessert section!
If you are a math wiz, challenge your friends to see who can count out the number’s of pi the farthest. If you just know that pi has to do with all things round… well then, celebrate with lots of festive food! We made pancake pi, pizza pi, and pear caramel “pi-lets”. Here is the recipe for gluten free pie crust! Enjoy!!
This post has been a long time in the making. If you don’t know me, I grew up the daughter of pizza restauranteurs. My parents were owner/operators of 13 pizza restaurants for most of my childhood and into my adult life. At the age of eight, I recall being tall enough to stand on a milk crate to help place pepperoni toppings on pie shells and fill customer orders. By the time I was 12, our family had moved to Illinois. Working along side my parents in the family business was a daily occurrence. Along with a strong work ethic, the restaurants taught me a lot about food preparation and just how versatile pizza “pie” can be! To this day, pizza is at the top of my favorite foods list. I have given much thought into writing about what it takes to serve gluten free food, especially pizza, so those who do not have a “back of the house, restaurant perspective” could understand the challenges.
When our family made the switch to a gluten free diet, oh so many years ago now, I recall the very first food I needed to figure out was pizza. By that time, I had grown accustom to making my own “artisan” pizza dough at home as well as enjoying pizza at local restaurants or via delivery. I literally think the first thought I had when the doctor told us to remove gluten from our oldest child’s diet was “but what will we do without pizza?”. Silly it may seem, but I bet those of you who strictly follow a gluten free diet for health reasons know all too well what I am talking about. Until this March, it has been almost a decade since I have eaten pizza at a local restaurant or requested delivery. The last time we ventured into a pizza restaurant was in New York City during the summer of 2005 (a small dedicated gluten free restaurant called Risotteria on Bleecker Street).
“Why so long” you ask? First, finding any restaurant that is able to serve gluten free food is a challenge. Only recently have we been able to “eat out” with confidence that chefs and restaurant staff will be able to provide us a safe meal. Second, growing up making pizza for a living, I am keenly aware that it is very difficult to assemble, bake and serve a meal free of any gluten cross contamination out of such a “gluten filled” kitchen. Pizza kitchen’s have wheat flour in abundance! There are so many aspects to think of when it comes to cross contamination:
- Is the pizza crust made on site or in a dedicated gluten free kitchen?
- Where and how is it stored to keep the crust completely gluten free?
- Are separate pans/baking equipment used for the gluten free pie so it does not come into contact with equipment used to make the rest of the gluten-filled pies?
- Are there separate sauce, cheese and toppings stations for the gluten free pie assembly?
- Has the staff been trained in cross contamination awareness and did the staff remember to use a dedicated spatula and pizza wheel (cutter or knife) once the pie has been removed from the oven?
I could go on with more, but those five questions are enough to make your head spin. They are the top five questions I ask of restaurant staff and chefs when someone tells me about a restaurant that serves “gluten free” pizza. Until now, no one could answer any of those questions with confidence that their establishment could keep us safe… then I learned about Wise Guys Pizzeria in South Elgin, Illinois. I was skeptical at first and stopped by to ask questions of the restaurant staff. Amazingly they impressed me. This restaurant seems to have it together and understands the serious risks of gluten cross contamination. The front of the house staff waited patiently on me and answered all of my questions (the 5 above plus many more) with lots of details. Their gluten free pizza crust and bread is made in a dedicated gluten free bakery located in Chicagoland, frozen and stored in their kitchen freezers until a gluten free order is placed. From there, the staff understands the importance of separate equipment (the pizza crust comes with it’s own pan), sauce & toppings, spatulas & cutters to ensure a consistent gluten free end product. While the staff at Wise Guys would not be able to “guarantee” absolutely no cross contamination issues would arise (let’s face it, there is wheat flour in the air), they have done their homework!
So, after researching the dedicated gluten free bakery a little more, we decided to give it a try. A few days ago, our family sat down to gluten free pizza in a restaurant! It was a “pinch me” moment. While the experience was not without fear, the staff at Wise Guys Pizzeria served a really good gluten free pizza and none of us experienced any cross contamination issues. Restaurant style pizza can be a reality once again. Thank you Wise Guys!
Now, I do have a few recommendations for those of you who are like me and even the tiniest amount of gluten causes great distress:
- Timing is everything. Plan your dining experience during non-peak times. We chose a late lunch, around 1:30pm. This will ensure the staff serving you can have their full attention on the dietary needs for your meal.
- Talk to the manager, chef or other knowledgeable staff. Don’t just take someones word for it. Take the time and investigate. It’s your health at stake.
- Do your homework. In our case, we had to wait until we could research the bakery where this restaurant purchases their gluten free pizza crusts and bread. Think ahead so you don’t end up disappointed.
- Be polite and don’t have high expectations. If the staff is not able to accommodate your request, politely offer suggestions for the future (teaching paves the way for success later on) and be grateful for their time. You might just win a restaurant over towards serving you a meal you can safely eat in the future!
If you do not live in the Fox Valley area, have hope that you may just find a great restaurant that can meet your dietary needs. If you have found other restaurants that have been great at accommodating your needs safely, tell us about them!
For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.
(John 3:16 NIV)
Boy it has been a cold winter. We are all so worn out from the shoveling and frigid temperatures. Through it all, we are so grateful to have God’s love. He is our constant source of joy amidst the trials of this world. Just wanted to share that with you today.
I would also like to share my latest find… Hodgson Mills now has Xanthan Gum in small packets. These are great for passing along to friends or family who like to make foods that we all can eat, but don’t want the expense of a $12 bag of Xanthan Gum when they only intend to use it every once in a while. When I saw these little packets, they reminded me of the individual yeast packets that are so easy to use. What a great idea! Our local Woodman’s grocery sells them for $0.49 each or a box of 20 packets for $6.49. Each packet is equal to one Tablespoon of xanthan gum.
Thanks Hodgson Mills!
Missing really great pumpkin pie? I did for years searching for just the right dairy free alternatives… trust me, I have tried many recipes for gluten free, dairy free pumpkin pie. Some with tofu, others with soy or rice milk or no milk at all. The transition to a gluten free crust was probably the easiest part. But getting the filling just right was not so easy! I finally landed on a THE best gluten free, dairy free pumpkin pie this year and I have to share it with you all! This one I am really eager to share with anyone who happens to be at our table this Thanksgiving. What made the difference? I am sure it’s the coconut milk!
The BEST Gluten Free, Dairy Free Pumpkin Pie
Pie Crust Ingredients:
- 1 cup Teff flour
- 1/4 cup Tapioca Starch flour
- 1/2 tsp xanthan gum
- ¼ tsp salt
- 4 Tbls cold palm shortening, cut into small pieces
- 2 Tbls cold coconut oil
- 5-7 Tbls ice cold water mixed with 1 tsp apple cider vinegar
Pumpkin Filling Ingredients:
- 2 large eggs
- 1 can pure pumpkin puree (usually 14-15 oz can)
- 1/2 – 3/4 cup coconut sugar (depending on how sweet you like your pie!)
- 1 Tbls teff flour
- 1 Tbls arrowroot starch
- 1/2 to 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp sea salt
- zest of half a small lemon or lime
- 2 tsp pure vanilla extract (make sure it is gluten free)
- 1 can coconut milk (usually 13-14 oz can – use full fat)
- Optional garnish: coconut whipped cream
- To make the crust, in a bowl combine 1 cup Teff flour and 1/4 cup Tapioca Starch, xanthan gum, and salt.
- Cut in your cold shortening and coconut oil to form crumbs the size of small peas.
- Add water by 1 Tbls increments and mix with a fork until dough begins to form.
- Place in center of saran wrap and wrap up, pressing to create a disk, refrigerate for 1 hour or overnight.
- When chilled enough, roll out on parchment paper sprinkled with extra Teff flour to a round that is about 1/8-1/4″ in thickness. Flip rolled crust into a 9-inch pie place and gently peel off parchment paper. Gently press on the crust to shape it to the pie plate and crimp the edges. Don’t worry of the crust cracks or seems to fall apart a bit. That is normal. Just reshape and smooth cracks back together with your finger tips to get a nice uniform crust. It might take a little work, but it will be worth it!
- Set prepared crust aside while you make the filling.
- Preheat your oven to 425 degrees.
- To make the filling, in a large bowl, whisk the eggs until slightly frothy. Add the pumpkin, coconut sugar, teff flour, arrowroot starch, spices, salt, lime zest and vanilla. Whisk again to combine.
- Gradually whisk in the coconut milk until well blended.
- Pour mixture into prepared pie crust and bake in the center of the preheated oven for 15 minutes. Then, turn the oven temperature down to 350 degrees and continue baking for 45 minutes or until the center of your pie is set.
- Remove from the oven and cool to room temperature on a wire rack. As the pie cools the filling will set further. Make sure to cool completely (several hours) before serving to ensure the filling is properly set.
Now that spring is finally here (and we have had plenty of rain and flash flooding to prove it!), I always start to crave muffins. They are so light and full of flavor. You can pair them with just about anything depending on what you add to them. A lemon muffin is great as a side to a salad, banana muffins or blueberry are excellent for snacks or dessert. Here is a hearty, not too sweet breakfast muffin that will provide plenty of energy for your mornings… and very welcome along side your favorite morning beverage!
- ¾ cup ivory teff flour
- ½ cup sorghum flour
- ¾ cup tapioca starch flour
- ½ cup arrowroot starch
- ¼ cup amaranth flour
- ¼ cup millet flour
- ½ cup coconut sugar
- 1 Tbls baking powder
- 1 Tbls flax seeds, ground
- ½ tsp xanthan gum
- ¼ tsp cinnamon
- 1/8 tsp sea salt
- 1/3 cup coconut oil, slightly melted
- 2 eggs, room temperature
- 1 ¼ cup warm coconut milk
- 10 figs, soaked in warm water and stems removed
- ¼ cup cooked teff (brown or ivory seed)
- 2 Tbls slightly melted coconut oil
- ½ lime, juice only
- ¼ cup quinoa flakes
- ½ cup sorghum flour
- ½ cup tapioca starch
- ¼ – ½ cup coconut sugar
- ¼ cup quinoa flakes
- ¼ tsp cinnamon
- 4 Tbls cold coconut oil
- Fig Filling: Blend all ingredients in a food processor and set aside.
- Crumb Topping: Blend all ingredients in a food processor and set aside.
- Muffins: Preheat oven to 350 degrees and line muffin tin with parchment liners.
- In a medium bowl, mix together the dry ingredients, except for the coconut sugar. In a stand mixer, cream the coconut oil and coconut sugar together. Add the eggs and mix until fluffy.
- Add the coconut milk and dry ingredients slowly, mixing well. Stop mixer to scrape down sides and then mix again on medium speed for 1 minute. Let stand 5 minutes.
- Fill muffin tin ½ full with batter, add 1 tsp of fig filling to the center of each muffin cup and top with additional batter. Each muffin cup should be about ¾ full. Sprinkle crumb topping on top of each muffin.
- Bake at 350 degrees for 25-30 minutes. Remove from oven, cool for 5 minutes and then remove muffins from tin to a wire rack. Cool completely before serving!