white bread hit!

we found one, we found one!  Sugar can even have this one - which is sweeeeeeeeeeeeeet!  Thank you again, Gluten Free Mama!  It is her Old Fashioned White Bread Recipe!  I even liked it and so did the whole fam!  Normally I wouldn't post this recipe, but because this is a rare one for Sugar to have, I will go ahead and post this one to help out all the other FM folks out there! 


ingredients:
3 cups mama's almond or coconut flour (I used coconut); and I am sure you can use any blend
1 1/2 tsp xanthan gum
1 tsp salt
3 tbsp sugar


1 tbsp yeast
1 1/4 cup warm milk
1/4 cup butter melted
2 eggs
1 tsp cider vinegar I leave this out so Sugar can eat it.


(egg free - use flax method or applesauce for best results)


directions
in mixing bowl, combine flour, xanthan, salt, sugar.  mix to combine.  make a small well in center with finger.  pour yeast into well.  pour warm milk over yeast and allow to sit for 1 minute.


add butter, eggs, and vinegar.  mix on high speed for 2 to 3 minutes. 


spray bread pans with spray.  spread batter evenly into pan(s).  smooth out top with rubber scraper.  make three slashes across top of bread loaf with sharp knife.  cover with dry towel and allow to rise 1 1/2 to 2 hours.  baste with egg white wash if desired.


bake at 400 degrees for one hour.  cover bread the last half hour to prevent over browning. 


If you want to make sandwich rolls:  measure out heaping 1/3 cup portions into six 4 inch cake pans.  smooth out tops with rubber scraper.  rise.  bake at 400 degrees for 28 - 30 minutes.


cool for 30 minutes before slicing.


recipe courtesy of Gluten Free Mama. 

Can't miss the Oreo Type because of this recipe!

My friend sent me a link for some Gluten Free Oreo-type cookies!  We put them to the test tonight!  First you have to make the "cookie" part of the cakester.  I just followed the recipe,  using beaten egg instead of egg substitute, and smashed them flat with a glass.  I did roll the dough into small balls and then flatten those instead of doing one big log and cutting them thinly. 

the photo above is after the cookie pieces came out of the oven.  they had to cool.  then I whipped up the filling and put it together.  It passed the test of Cole and of his little bro!  20 thumbs up if they could! 

I will repeat a huge hit! 

the recipe is as follows:

dough:

1 cup rice flour

1 cup tapioca flour

1 cup cornstarch (can use 1/2 cup arrowroot and 1/2 cup rice flour)

1 tsp xanthum gum

2 tsp egg substitute (some mentioned using flaxseed instead)

3/4 cup cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter

1 cup sugar

1 egg

1 tsp vanilla

1 - 2 tsp milk

mix dry and set aside.  cream butter and sugar until light and fluffy.  add egg and vanilla - beating well.  add dry ingredients in thirds.  if too stiff, add the milk.   shape into walnut size balls and flatten.  cook 10 mins at 350 degrees.  cool completely.

Filling:

2 cups powder sugar

3 1/4 tbsp shortening

1/4 tsp vanilla

2 tbsp hot water

mix and spread onto cookie piece and lay other piece on top.  you want the filling somewhat thick - but not too much that you can't spread it.  I doubled our batch of filling to make sure we had enough as we like ours thicker.  oh, and if you want a softer cookie - bake for 1 minute less.

ENJOY!

So, it has been a couple months, and how things are going...

Where to begin?  Cole's moods go up and down as he deals with the issues he personally has since being diagnosed with Celiac.  Can I blame him? No.  His grades took a downward curve and thankfully, he has pulled them back up again with a few weeks remaining.  He also got a penpal to correspond with that I am thankful for as he shared a bit with her, and I truly believe that helped a great deal!  So, as a mom, watching my son go through the trials of coming to terms with Celiac has been really hard. 

Jealousy over his friends eating what they want has also been an issue with Cole.  He has mentioned more than once friends "bragging" or making obvious eating motions when lunch time comes around and they gobble pizza and cookies down.  Thankfully, he is getting better at dealing with it and not letting it bother him too much.  He still has his "not fair" moments, but who really wouldn't. 

I have found a couple recipes, thanks to my friend, that have really hit the tummy in a good way!  One being snickerdoodles.  Granted, to me they have a teeny tiny aftertaste, but to Cole - who has been on the Celiac diet two months now - there is no noticable issue.  He does like them warmed up in the microwave - says they are better.  Enjoy!

Snickerdoodles!
3/4 cup veggie shortening (can use butter instead)
1 1/2 cups sugar
1 tsp vanilla
2 eggs
2 cups sorghum flour
1/2 cup tapioca flour
1/4 cup arrowroot starch
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp sea salt
2 tbsp sugar
1 tsp cinnamon

preheat to 375.  cream shortening and sugar in large bowl.  beat in eggs and vanilla.  in separate bowl mix together sorghum, tapioca, arrowroot, cream of tarter, baking soda, and salt.  pour dry ingredients into wet ones and beat until well mixed. roll into balls the size of a large walnut.  combine last two ingredients in a bowl and then roll balls into it to coat.  bake 10 to 12 minutes on a greased cookie sheet. 

Now, I baked half of mine right away and then stopped after I coated them for the other half.  I then placed the unbaked ones in the freezer and Cole can pop a couple at a time in the oven when he is hungry for a snack.