Baked Donut Holes

Who ever said gluten-free breakfast had to be boring? Probably the same people who think good donuts have to be fried.

Last week, I woke up craving donut holes. I had no idea what to do, but I was determined to make them. The secret is to use a mini muffin tin. My mini muffin tin can make 24 mini muffins at once, and luckily, the batter I whipped up was the perfect amount to make 24 donut holes. I rolled the baked donut holes in melted butter and then powdered sugar, but you could do a cinnamon-sugar mixture instead. My whole family ate these up, and I look forward to making them again. I hope you love them too!

***Baked Donut Holes
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup corn starch
2 Tbsp. tapioca starch
1/2 tsp. xanthan gum
1 Tbsp. baking powder
1/2 cup sugar

2 Tbsp. oil
1 egg
1 tsp. vanilla
2/3 cup almond milk (regular milk will work, too)
Melted butter and desired donut hole topping (cinnamon-sugar, or powdered sugar work well)

Preheat oven to 350. In mixing bowl, mix sugar, brown and white rice flours, cornstarch, tapioca starch, and xanthan gum. Stir in egg, oil and vanilla. Slowly stir in almond milk (or regular milk) until soft dough forms. I did not grease my mini muffin tin, but you are welcome to do that if you think your pan will need to be greased. Roll dough into walnut-size balls (or slightly smaller) and place one ball in each mini muffin spot. Bake for about 15 minutes, or until the donut holes turn a very light brown, or until each donut hole is firm to the touch (not hard, but firm). Melt butter in a microwave-safe bowl. Roll donut holes in melted butter and then into desired topping.  A ratio of 1/2 cup sugar to 2 tsp. cinnamon works well. Or you can use plain powdered sugar. Serve while still warm. Makes 24 large donut holes, or 36 smaller donut holes.

Gluten-Free Pancakes - with variations

Everybody says that breakfast is the most important meal of the day, but it is also the meal that is the easiest to skip. If I don't eat breakfast, it sets me up to make poor eating choices all day. I've also noticed, though, that almost all the popular breakfast items for Americans are breads, starches, and things that are totally filled with wheat/gluten. Part of it is that we are all so busy in our lives and with our schedules that we don't think we have time to make something more substantial for breakfast on work/school days. I relate to that. As a working mom, I hardly have time to get myself dressed some mornings, let alone make something healthy to eat before heading out the door. For me, the key to a healthy start in the morning is advance preparation.

This pancake recipe is a cinch to make. It also creates a fluffy pancake that freezes well. Pop it in the microwave and heat to thaw for 45 seconds, and you've got breakfast.

Pancakes before stepping out the door? Yes, please!

***Gluten-Free Pancakes
1 cup rice flour
1/3 cup plus 3 Tbsp. tapioca starch/flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
2 eggs
3 Tbsp. oil
1 1/2 cups water
dash of salt

In a mixing bowl, combine rice flour, tapioca starch, sugar, baking soda, baking powder, xanthan gum, and dash of salt. Mix in eggs and oil. Slowly stir in water and beat well until batter is mostly smooth and few lumps remain. Heat large, greased skillet over medium heat. Pour about 1/4 cup batter into skillet for each pancake (you can make them larger or smaller if you want). Cook until bubbles form throughout pancake. Flip and cook until the pancakes are golden brown on each side. Serve warm.

Freezing leftovers: Allow pancakes to cool. Store in freezer bag with wax paper in between pancakes. I will make a layer of 4 pancakes in the bag, add wax paper, do another 4 pancakes, etc.

***Fruit-filled variations
For banana pancakes, mash one ripe banana and add to batter when you add in the eggs and oil.

For peach pancakes, drain one small diced peaches fruit cup and add peaches to batter when you add in the eggs and oil.

Indian-Style Chicken with Crushed Tomatoes

My garden is overflowing with cherry tomatoes right now, and many of them needed to be used within the next day or so. So, I decided to try something experimental tonight for dinner, and my oldest child ate three servings of chicken! I was expecting to have some leftovers for lunch tomorrow. Not so!

I'm not an expert in Indian food, but what I've tried, I have enjoyed. I also happened to have 5 chicken drumsticks in my deep freeze. I set out to cook with very little plan and here's what happened!

I took all the ripe cherry tomatoes I had and diced them into eighths. It ended up being about 2 cups. You could easily use a can of diced tomatoes (around 14.5 ounces or so) instead. I used the meat of 5 chicken drumsticks, but it would work well with white meat as well.

Here's what it turned into!

***Indian-Style Chicken with Crushed Tomatoes

2 cups diced cherry tomatoes, or 1 can diced tomatoes (14.5 ounces)

5-6 chicken drumsticks, with meat cut into bite-size pieces (or 1-2 chicken breasts)
1/2 onion, chopped
1 1/2 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. pepper
1/8 tsp. ground cinnamon
1/2 cup water
4 cups cooked rice (2 cups uncooked, cooked per package directions)
oil for cooking chicken

Cut cherry tomatoes into fourths or eighths. Cut chicken into bite size pieces. In small amount of oil, cook chicken until no longer pink. Add 1/2 cup water, chopped onion, and diced cherry tomatoes. Cook until tomatoes start to break apart. With spoon, crush tomatoes until a red sauce forms. Add in cumin, ginger, salt, nutmeg, pepper, and ground cinnamon. Cook until sauce thickens slightly. Serve over rice.

Gluten-Free Angel Food Cake

Oh. My. Goodness. This cake is perfection! I confess that even before I stopped eating gluten I had never made an angel food cake. I'm not sure why I didn't. Several people in my family have angel food cake as their favorite cakes, and I enjoy eating it too. For some reason, it never occurred to me to try and make it myself.

Shortly after starting my blog, I had a request for a gluten-free angel food cake recipe that tasted like the real deal. I *love* being asked to help others create recipes, and so, I decided to give it a shot! I fully expected my first attempt to be a flop, especially after reading stories others had written about cakes that flopped. So, I was nervous, but very excited to try.

One of the keys to a fluffy angel food cake that doesn't fall in is inverting the cake after it bakes. Many angel food cake pans are being made with "feet" on the bottom to help with this. For those that don't have the little feet, you can turn the pan over the top of a bottle. Or...if you get a highly dysfunctional pan like mine that is too small for any bottle tops and doesn't have any feet, you can turn it over on a cooling rack or over three coffee cups spread around the edges of the pan.

Many recipes use a stand mixer, but I don't have one. So, I beat the eggs with an electric hand mixer and it worked out perfectly fine. Also, I'm too lazy for sifting. So, I "sifted" my flours and sugar with a fork.

And so, here it is!

***Gluten-Free Angel Food Cake
1 1/2 cup egg whites (using between 10-12 eggs), brought to room temperature
1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup corn starch
2 Tbsp. tapioca starch/flour
1 1/4 cup sugar for mixing with flour, 1/4 cup sugar for mixing with eggs
2 tsp. vanilla extract
1 tsp. cream of tartar
Pinch of salt

Move oven rack to lowest position. Preheat oven to 350. Separate 10-12 eggs, until you have about 1 1/2 cups of egg whites. (If you hate the thought of wasting 12 egg yolks, check out this link for methods on freezing egg yolks. I froze three packages of 4 yolks - two stabilized with sugar, and one stabilized with salt. Hope to use them in future recipes!) Allow the egg whites to come to room temperature, slightly colder than room temp. will work fine. While waiting for the egg whites to warm up, combine white rice flour, brown rice flour, tapioca starch, corn starch, and 1 1/4 cups sugar in a bowl. "Sift" by stirring with a fork until the dry ingredients are well-mixed. With electric hand mixer, beat eggs until frothy. Add in salt and cream of tartar. Continue beating the eggs until they have risen significantly and begin to form stiff peaks. Add in remaining 1/4 cup sugar and beat until the sugar has mixed in.You do not need to beat the eggs until they are dry. But they should look something like this.

Gently fold in vanilla extract. Add in dry ingredient mixture 1/2 cup at a time, folding into egg mixture gently. Pour mixture into ungreased angel food cake pan. Bake for around 45 minutes, or until cake has turned a deep golden brown and springs back when lightly touched. Invert pan on cooling rack, three coffee cups spread around outside of pan, or over a narrow-necked bottle (or using the little feet on the bottom of the pan, if yours has them). Cool for at least an hour. Using a butter knife, go around the outside edge, inside edge and bottom of the cake pan until it comes cleanly off the pan.

Serve as is, with berries, whipped topping, or drizzled icing.

Doesn't that look awesome?! A slice for you...

Product Review: S'moreables and S'more Mix Recipe

Time for another product review!

I will admit that my kids had an "off" day at the grocery store this week, and so I didn't pay super close attention to what I was selecting when I picked out a couple new GF products to try. The picture on the box of Kinnikinnick Foods S'moreables sold this product to me. I saw s'mores and had to try them. If I had read the bold print on the box, I would have realized that the product was graham crackers and I would need to supply the chocolate and marshmallows. Ha! Oh well!

The crackers are fantastic. They taste almost exactly like their gluten counterparts, but I actually like these better. They aren't flimsy. They aren't overly hard either. They are sturdy enough for making a s'more, but crumbly enough to be a cracker. The texture is perfection. My kids loved them too, but I didn't share very many. After eating a S'moreable, I started thinking about s'mores. I wanted one. And then, it hit me! Why not have a "s'more" in a bowl? After a bite or two, I wanted more S'more Mix!

***S'more Mix
Kinnikinnick S'moreable crackers
Chocolate chunks of your choice (I read that dark chocolate M&Ms are GF, though you may want to check for yourself)
GF mini marshmallows

Break crackers into bite size pieces. Combine with chocolate chunks and marshmallows. Enjoy, and pretend you are sitting near a campfire somewhere.