Author: stlmaryland

To give your gluten free baking the extra protein and bounce it needs….

/ stlmaryland / Leave a comment

I was having a great conversation with a friend of mine this morning about adding protein powder to gluten free baking to give her bread more fluff, bounce, etc. This comes from my findings awhile back when my husband wanted me to listen to a Science Friday segment on Baking Bread by a American Test Kitchen Chef.

Of the whole segment about 3 minutes were dedicated to Gluten Free Baking. And what I learned was amazing. It stated that wheat flour is spongy because of the “protein content” and that Gluten Free Flours lack that amount of protein.

As an example:

Protein Content: Wheat flour contains slightly more protein than rice flour, with 16 grams per cup, compared to 9 grams per cup in rice flour. Wheat flour contains a protein called gluten and rice flour does not contain that gluten at all. (info researched from http://www.livestrong.com).

To help add extra protein to your Gluten Free Flours it was recommended to to build your flour protein up by adding gluten free unflavored protein powder, eggs or even milk powders including buttermilk powder.

So the next time you make bread — just add a little extra protein and see the difference!

Fried Shrimp Tacos…

/ stlmaryland / Leave a comment

I had a bunch of shrimp left over from making my Sushi dinner last night and decided since I won’t be heading to the Mexican Restaurant for Girl’s Night Out as planned, I will have it come to me instead. So I made shrimp tacos for dinner. Tacos_Shrimp

Continue reading →

I guess you learn something new everyday

/ stlmaryland / Leave a comment

My husband is allergic to MSG… and with us being Gluten Intolerant it is recommended to stay away from MSG because if you are Gluten Intolerant than most likely you are MSG intolerant as well. Anyhow, I came across this article about ingredients that have “Hidden MSG” on the labeling and I actually had no clue.

“Toxic hidden MSG ingredients buried in popular items:

Autolyzed Yeast Extract (Hidden MSG)
Textured or Hydrolyzed Proteins (Hidden MSG and GMO)
Hydrolyzed Corn (Hidden MSG and GMO)
Modified Starches (Hidden MSG or Possible GMO)
Natural Flavors (Possible Hidden MSG)
Disodium Inosinate or Disodium Guanylate (MSG enhancers)

The additives Disodium Guanylate and Disodium Inosinate are not added to a product that doesn’t contain MSG because they are considered expensive additives that are ineffective without MSG ingredients. The presence of Disodium Guanylate or Disodium Inosinate in a product is a strong indication that a product contains hidden MSG.”

You can read the article for yourself at: http://foodbabe.com/2014/03/23/if-youve-ever-eaten-pizza-before-this-will-blow-your-mind/

Sushi craving….

/ stlmaryland / Leave a comment

My daughter suggested I make sushi for dinner tonight sometime last week since my parents were going to be in town. I LOVE SUSHI! She knew there was no way I would say no. Sushi is rather easy to make — but the prep work is what gets you. Since my family loves the specialty rolls you find at Sushi Restaurants it means we no longer can eat out. Imitation Crab is filled with Wheat. Tempura Shrimp or Tempura Rolls in general are Wheat and therefore a no no for our Gluten Intolerance. But no worries I make really great rolls at home. I spent hours on the perping. I made three batches of sticky rice in my rice cooker than added seasoning to give it that yummy sushi flavor.

Then I sliced cucumbers, avocados and green onions. I used salmon, shrimp and fresh crab for my fillings.

I made several sauces to drizzle on the rolls which included Teriyaki, Unagi and Yum Yum.

Sushi Rice:

Ingredients

1.5 cups sushi or short grain rice
3 cups water, plus extra for rinsing rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

Directions Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 3 cups of water into a rice cooker and cook according to your machine. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 45 to 60 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

IMG_7901 AvocadoCucumber

IMG_7905

IMG_7909

IMG_7907

Sushi2

Camping adventures…

/ stlmaryland / Leave a comment

We came home a day early from camping ’cause well… it snowed on us the 2nd night there… even though 1st night it rained on us. But last night… HOLY MOLY it hailed — then started to rain — then thunder was so loud it shook the tent trailer THEN it poured harder. Thennnnnnn it started to snow! Fun, fun Times!! And because it was Opening Season for Deer — there were a bazillion and one hunters with their rifles and side arms EVERYWHERE. Yeah, we left a day earlier than planned.

Despite the weather — we had a fun adventure. We even went Geocaching. Didn’t realize there is a farm up by Highland Lakes — and the cows and horses are free range and walking around.

The kids with my mom and husband

Camping

Our View from our Tent Trailer
Camping

Free Range Cow
IMG_7792

My Husband and I

IMG_7874

My Dad and the kids

IMG_7826
My 11 year old Lab Molly

IMG_7866

Free Range Horse
IMG_7796

Scary Face at the River
IMG_7860
What we woke up to

IMG_7887

Gluten Free Egg Muffin Sandwich

/ stlmaryland / Leave a comment

I decided to make the kids and I Egg Muffin Sandwiches this morning for breakfast since I had come across a package of Ener-G English Muffins at the grocery store. I love English Muffins and have really missed having an English Muffin since we had to go gluten free over a year ago.  And well… plus, I love Eggs Benedict.. Egg Muffins, and the list goes on. I have to say the English Muffins were more like a croissant than an English Muffin — which is perfectly fine. I love croissants so it was great. I cut the roll in half then toasted them in the toaster and it worked out perfectly. This could probably be a great roll for Turkey Salad Sandwiches as well… hmmm sounds like I might have to try that sometime soon. Egg_Sandwich

Ingredients

  • 1 Ener-G English muffin split and toasted
  • 1 egg
  • 1 slice of American cheese
  • 1 slice of deli ham

Directions

  1. Take a microwave-safe greased ramekin place a slice of ham in the ramekin then crack an egg on top of the ham.  Place ramekin in a ziploc bag (in case egg explodes in microwave) and place container in the microwave and cook for 45-60 seconds until all the liquid is cooked off and egg is cooked through.
  2. When the egg is ready, place it on top of the bread and top it off with cheese and the other half of the bread.  The egg will be hot and will melt the cheese.

Gluten Free Sweet & Sour Turkey

/ stlmaryland / Leave a comment

The kids have been asking for sweet and sour turkey, but last night I wanted to do something different — I normally don’t bread and fry the turkey — but this time around I did and it came out really tasty.

Turkey_SweetSour

INGREDIENTS

    • 1 pound boneless, skinless Turkey Tenderloin, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup cornstarch
    • 3 large eggs, beaten
    • 1/2 cup olive oil
    • 1 cup pineapple tidbits
    • 1 tsp sesame seeds
FOR THE SWEET AND SOUR SAUCE
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon gluten free soy sauce

INSTRUCTIONS

  • To make the sauce, whisk together sugar, vinegar, ketchup, and soy sauce in a sauce pan and cook until sauce thickens.
  • In a large bowl, season Turkey with salt and pepper, to taste. In another bowl beat cornstarch and eggs together. Dip the Turkey into the egg mixture.
  • Heat vegetable oil in a large saucepan or wok. Add Turkey and cook until golden brown, and cooked through. Transfer to a paper towel-lined plate; discard excess oil.
  • Top with sweet and sour sauce, pineapple and sesame seeds – toss thouroughly.
  • Serve immediately.

Adapted from Damn Delicious

Peanut Butter and Mini Chocolate Chip Cookies

/ stlmaryland / Leave a comment

Cookies.PeanutButterChocolate

Ingredients

  • 2-1/4 cups all-purpose gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 bag mini chocolate chips
  • 1 bag peanut butter chips

Directions

PREHEAT oven to 350° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs. Gradually beat in flour, xanthan gum, salt, and baking soda. Stir in both bags of morsels. Drop by rounded tablespoon onto ungreased baking sheets.
IMG_7652
DIRECTIONS
Refrigerate dough for 1 hour or until firm. Use a cookie scooper, drop by rounded scoops onto ungreased baking sheets.
BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
IMG_7656