I’ve been gluten-free for almost two weeks, and I’m finding it enjoyable more often than not. I love kitchen-time, so the need to start crafting my own bread and cookies and such is wonderful. The next time my wallet gets flooded with money, I will be able to start experimenting with different flours and leavening agents and thickeners. Until then, I’m sticking with basic, highly reviewed recipes.
Recipe 1: Tapioca Waffles. Verdict? Delicious.
- 2 eggs, separated
- 1 cup buttermilk (Kate’s Real Buttermilk)
- ¼ cup EVOO
- 1 cup white rice flour
- ½ cup tapioca flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- Beat egg whites to form stiff peaks, set aside.
- Mix egg yolks with buttermilk and oil.
- In a medium bowl, mix dry ingredients.
- Pour wet mixture into dry and mix.
- Fold in egg whites with a rubber spatula.
- Bake in an oiled waffle iron.
- The recipe provided by Ener-G is very bland and makes for an excellent base. I would add some brown sugar or honey to the batter if using the recipe for breakfast waffles, or add some white sugar to the egg whites after stiff peaks develop.
- Next time I think I might add some shredded fresh parmesan and garlic for a savory lunch waffle.
- Cooking for my wee self, 9 waffles was a bit many, but do not fear, I discovered extras can be frozen! Stick them in the freezer and pop in the toaster for breakfast.
What I’m not finding enjoyable: whipping up treats I think are gluten-free to find out soon after indulging that they aren’t (I’m sorry tummy).
For all of you gluten lovers, these are delicious:
Recipe 2: Peanut butter Applesauce No-Bakes. Verdict? Delicious (but if making gf, be sure to use gf oats!)
- 3/4 cup sugar
- 2 tablespoons cocoa powder
- 1 tablespoon olive oil
- 1/4 cup applesauce
- 1/4 cup 1% milk
- 1/2 cup peanut butter
- 2 cups quick-cooking oats
- Line a baking sheet with waxed paper, foil, or a silicone baking mat.
- In a medium saucepan, combine sugar, cocoa powder, applesauce, milk, and peanut butter. Stirring constantly, cook over medium-high heat and bring to a boil; boil for 2 minutes.
- Add the oats and continue to stir; cook for 1 minute.
- Remove from heat and immediately drop by rounded tablespoon onto prepared pan.
- Place pan in refrigerator to cool faster.
- Store in an air-tight container in refrigerator.
Now I’m off to open the bottle of Chateau Ste Michelle sitting on the table. I’ll befriend this lovely merlot as I whip up some blue-cheese mashed potatoes and brown-sugar glazed carrots to go with our Chuck-Eye Roast for dinner.
Happy Saturday evening!