Keep Canisters Handy...no excuses!

Starting out on the Gluten free and Casein Free diet can be quite intimidating. One of the things that helped me get started was to load my airtight canisters with ingredients that I could use in place of my other items. Basically trick myself, so I wouldn't miss the old stuff. I filled a canister with All-purpose flour, Organic Sugar, GF Oatmeal, Pancake Mix. Making these canisters up in advance will save you money on the prepackaged versions of these. In a fix, Bob Red Mills makes good versions of any of these.

Here is a no fail All Purpose Flour recipe that I have tried and it works and taste like regular flour. It eliminates having to keep up with the different GF flours for specific recipes. Its really all purpose and a must. Its by Silvana Nardone, the author of "Cooking for Isaiah". I have tried alot of her recipes and haven't had a bad one yet. I love her All Purpose Pancake Mix as well.


All-Purpose Flour blend

6 cups of white flour (Bob Red Mills)
3 cups of Tapioca flour (Shiloh farms)
1 1/2 Potato Starch (Bob Red Mills)
1 Tbs salt
2 Tbs Xanthum Gum (Bob Red Mills)

In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthum gum. Transfer to the airtight container and store in a cool, dry place or in the refrigerator.


All Purpose Pancake Mix

9 cups Silvana's All purpose flour blend
1 cup plus 2 tbs of Organic Sugar
3 tbs baking powder
2 1/2 salt
In a large bowl, whisk together the flour, sugar, baking powder and salt. Transfer to an airtight storage container and store in cool dry place.

Banana Chocolate Chip Pancakes

Hannah & Cate's Favorite: Banana Chocolate Chip Pancakes

2 Cups of All purpose Pancake Mix
1 banana mashed
2  tsp of Vanilla extract (Adams Best)
1 large egg or Egg replacer
1 1/2 cups rice milk
1 tbs Vegetable Oil
1/2 tsp ground cinnamon
1/2 cup of Chocolate Chips (Enjoy Life- GF, CF, SF)

I make these on Sunday mornings and freeze the leftovers. The girls eat on them through out the week, alternating between GF Chex cereal and oatmeal.

Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

1 3/4 All Purpose Flour
2 Tsp Baking Powder
2 Tsp pumpkin pie spice
3/4 tsp salt
2 large eggs or Egg replacer
1 cup of pumpkin puree
1/2 cup of Cranberrys
1 cup of Organic sugar
1/2 Vegetable oil
1 tbs of vanilla extract (Adams Best)
Confectioners Sugar for dusting

Preheat oven to 350 F.  Line a 12- cup muffin pan with paper liners. To make the topping, in a medium bowl, whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice.  Add shortening and using your fingers or a fork, blend together until coarse crumbs form.

In a large bowl, whisk together the flour, baking powder, pumpkin spice and salt.
In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until smooth. Add to the flour mixture; stir until just combined. Pour the batter into the prepared muffin pan until each cup  is two-thirds full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

Lastly check out this blog, it has some awesome looking Cider donuts. Can't wait to try this recipe.

http://themixingbowldiary.com/2011/10/apple-cider-donuts-gluten-free-dairy-free/