Gluten Free Foodies
Celebrate the foods that you can eat!
Trust me when I say this, you will melt into this creamy pillow of Fall flavors and you will not believe that this Pumpkin Maple Custard recipe is Gluten-Free, Dairy-Free. The fun secret is that only you and I will know it took all of 5-10 minutes of real measuring, whisking and pouring effort in the kitchen. You will look like a “Kitchen-Rock-Star” when your guests take their first bite.
I decided to make this because I wanted something a little different to offer my guests that was flavorful, decadent and super easy this holiday season. I also wanted a dessert that I could easily make ahead and store it in the refrigerator. This is great because I prefer my custard chilled to help meld and set it. I like to take it out 10 minutes prior to serving to let the custard warm up to room temperature. It is up to you and your guest as to the desired preference chilled or not. I just love the creaminess of my custard and your home will be filled with the aroma of Fall while it bakes!
Pumpkin Maple Custard
makes 6 small or 4 large ramekins
3/4 Organic canned pumpkin
3 large eggs
2 Tablespoon Real Maple Syrup
1 Tablespoon Neilsen-Massey Pure Vanilla Extract – Certified Gluten-Free
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon dried ginger
1/4 teaspoon sea salt
2 teaspoons *corn starch or potato starch
Pre-heat the oven to 350 degrees.
In a large bowl with a pouring spout, mix all of the ingredients using a whisk.
Pour the mixture evenly into the ramekins.
Heat approximately 3 cups of water in a tea kettle.
Place the ramekins in a 13×9 cake or roasting pan with handles.
Place the ramekins into the pan. Carefully pour the water in the pan, approximately half way up the sides of the ramekins.
Using padded-oven gloves, carefully, place the pan into the oven. Please note that the pan will be HOT as soon as you pour the HOT water into it. This process is called Bain Marie – or a water bath.
Bake approximately 40-50 minutes until the custard is thick and jelled. Carefully open the oven, keeping your face away because there will be steam from the water bath.
Carefully take the pan out of the oven. There are two ways to know if the custard is done. First, jiggle the ramekin and if the custard is jelled and it sticks together – done. Secondly, you can also use a knife to pierce the custard in the center and if it comes out clean, it is done.
Carefully take the ramekins out of the Bain Marie pan, dry them and let them cool on a rack at least 30 minutes. Place them in a container with a tight sealing lid and put them into the refrigerator. You can also cover each individual ramekin with tight sealing plastic wrap or foil.
*I used corn starch for this recipe to make the custard a bit more firm. If you are Paleo you can omit the cornstarch and the custard will be less firm and more pudding-like.
Think of this custard as Pumpkin Pie without the crust. Serve the Pumpkin Maple Custard with your favorite holiday cinnamon spiced tea, coffee or apple cider. I like to place my ramekins on a small round plate with a pretty little silver spoon.
I hope you enjoy this super easy dessert. It is always great to have a can of Organic pumpkin on-hand and my favorite non-dairy SoDelicious Coconut Milk. My custard recipe would be wonderful with Nog and Maple too! This is the second in a series of recipes that I am creating and having fun making after my surprise complimentary gift from SoDelicious non-dairy. I will say it again, I was a fan of theirs from the very beginning and am not influenced by their generous gift.
spiced Organic Pumpkin spiked with Dark Rum!
Make sure you save some for the midnight munchies!
or for your guests is to ask them if they have food allergies or intolerances.
and enjoying a delicious and safe meal.
so they understand how easy it is for everyone to enjoy
the holiday and avoid cross-contamination of gluten or other food allergies.
Do you miss the real Green Bean Casserole with the fried onions?
mix together and top with
Gluten-Free Fried Green Onions -
heat in the oven for 10-15 minutes.
I love these for dinner but I love love love them to make
The Ultimate Gluten-Free Turkey Sandwich UGFTS
They are the perfect soft flavorful texture.
I like to make them small
to serve “Mini-Slider-UGFTS”.
This is the easiest way to make Pumpkin Pie!
Using a Gluten-Free Graham Cracker Crust and baked in individual ramekins
guarantees that everyone gets an even slice of Pumpkin Pie heaven!
Hey you uneven slicers … I’ve got my eyes on YOU!
You know who you are!
Great way to make a lighter Dressing for Thanksgiving.
I actually make a variation of this side dish all year.
It stores well and is even better when you make it a day ahead because it has time to meld!
This can also be made with Quinoa in place of the cousin – Kañiwa!
Kañiwa, from Peru, is smaller and even easier to digest.
Ok, I know if you are a traditionalist then check out my recipe -
Gluten-Free Dressing with Fennel and Rosemary Sausage
Everyone begs for this one every year! It really is a meal all by itself!
I am so excited to use all of the So Delicious Coconut Milk products this season because I have so many fun recipes to share with you. One easy one, replace the Pumpkin Spice for the Nog Coconut Milk and make Holiday Nog Waffles! Deliciously Festive! So stay tuned for more of my flavorful Gluten-Free/Vegan recipes this holiday season!
Want another great holiday tip?! I love to pour myself a glass of any of the So Delicious seasonal flavors, put my feet up by the fire, snuggle up in a blankie and listen to some music while I take a break. After all, the baker needs to relax and enjoy this holiday season too! So Delicious Coconut milk is the perfect way to savor the flavor of the holidays, one creamy sip at a time, by the glass or in your coffee!
Make sure to buy your favorite So Delicious seasonal coconut milk while supplies last through the end of the year at your favorite grocery store. I am so happy they are available now … let the holidays begin!
Surf Sweets – Organic, Natural, No Corn Syrup or GMO’s- Look for their Sour Worms in the Halloween Packs and other varieties at Whole Foods Markets!
I love their Spooky Spiders and Halloween Bag-O-Bears!
Trick or Treat …
smell my homemade Gluten Free treats …
give me something “good for me” to eat!
I can remember one Fall day in October 2010 when I came across a book called Artisan Bread in Five Minutes A Day, by Jeff Hertzberg and Zoë François,, more than a half a million copies have sold in print. I remember thumbing through it and thinking I wish I could make some of these recipes Gluten-Free . Then I discovered their second book – Healthy Bread in Five Minutes A Day and then there it was, Chapter 9 Gluten-Free Breads and Pastries with flour substitutes for the recipes, including Gluten-Free Brioche!
Back in 2010 I was dabbling with baking Gluten-Free, mostly easy things; cakes, cookies, muffins, scones and pizza crust, I thought I was happy making the basics. I think I mentioned in my early days of blogging that I am *not really a big fan of measuring. I grew up in the kitchen letting my tastes buds and the aroma guide my cooking. I added a little of this, a pinch of that and who knows how much of other stuff by the time I served the meal. Somehow it always turned out really delicious. My family and friends would always ask for more! So not sure what hit me but suddenly but I had this idea! I think my relationship with real baked goods had come to an impasse. Gluten-Free baked goods were just so-so and It was time for me to look within and create more.
I had never really used yeast but for some reason, on October 15th, 2010, I woke up and decided I just had to do it. I had to conquer my fear of yeast! Little did I realize how *significant this day would be in my Gluten-Free life.
*I had to focus on baking = precise measuring!
I have nightmares of yeast growing out of control and taking over my kitchen. I think it is rooted in my childhood television addiction to I love Lucy – “A Happy Little Loaf” episode. I seriously think it scared me for life, or at least until I decided I had to make Gluten-Free Brioche! Let’s just say this was a great recipe to “conquer my fear”! I really had to pay attention to temperatures, rising times and of course precise measuring. I loved this recipe because you could mix it, which literally took a few minutes and then let it rise. What is so scary about that?! I also love the idea that I could store it, take a few scoops of the dough from the fridge and bake some fresh on an as “craving basis”.
I love feeling spoiled by the fresh warm sweet bread. Oh mama!
Needless to say my first Gluten-Free Brioche turned out amazing! I was so incredibly proud of my accomplishment! The recipe was basic Brioche but I had to add my own twist, as usual. I added orange rind and chocolate chips. I made another batch with a brown sugar, cinnamon and nut topping. I was head-over-heels in love love love! From that moment on I felt like a kitchen rockstar and there was nothing going to stand in my way of baking incredible Gluten-Free treats! I learned so much while baking that one recipe that I started experimenting with my own and the rest is history.
I will forever be grateful to Jeff and Zoë for being my guides.
Fast forward to today, October 2013 almost to the day that I originally made my first Gluten-Free Brioche with Jeff and Zoë’s recipe. My pre-view edition of their new cookbook appears at my door for me to review! Now we have, The New Artisan Bread in Five Minutes a Day, including Gluten-Free recipes! So of course the first recipe I had to make – Gluten-Free Brioche! At first glance it seemed simplified, faster and easier! How could that be? It was already so easy. I noticed one big difference from the original recipe that will please a large number of Gluten-Free people, they omitted cornstarch. I asked Zoë about this and her response, “We got a lot of feedback from folks who, for many reasons, are not able to eat any products containing corn. We were trying to satisfy their desire for a brioche. We will always have the original recipe for the rest of folks who can tolerate corn.” How great is that? They really listen and do their best to create recipes for as many people as possible. Bravo!
Now after baking both recipes I can say I love them both for different reasons. The original recipe was my first and it will always have a place in my heart. The new recipe has a few less ingredients and it can also be stored in the refrigerator so that you can make ahead. This is so great because when you have guest staying overnight you can impress them with fresh Gluten-Free Brioche in the morning, after allowing 1 hour to rest at room temperature, loosely covered prior to baking. The new book also uses new Gluten-Free ingredients, allowances to use oil to replace dairy and egg substitutions. There are so many other recipes that I want to try – Gluten-Free Challah, Gluten-Free Whole Grain Seeded Bread and Gluten-Free Baguette – to name a few. Please be sure to go to their website, very easy to remember – BreadIn5.com to see some great videos and get more tips on how to work with Gluten-Free dough. The new book offers so much more and this post is already too long!
“The New Artisan Bread in Five Minutes a Day” is available to purchase today, October 23, 2013. You can purchase it online at Breadin5.com via Amazon.com or at your favorite local bookstore. Additionally Jeff and Zoë have also written Artisan Pizza and Flatbread in Five Minutes a Day, 2011.
Trust me on this one, put it on your Holiday Wish List! It is top on my list of “Must Give/Get Gifts 2013″!
As I stated above, I received “The New Artisan Bread in Five Minutes a Day” from the publisher , St. Martin’s Press/Thomas Dunne Books, as a complimentary review copy. This has not skewed my opinion of this or any of Jeff and Zoë’s cookbooks. I fell in love with them at my local library in 2010. Since then I have encouraged my lovely KRL-Bainbridge Island library to continue to purchase additional copies, including their new book, so that everyone can enjoy!
Wow just think! You could make every “365 Slow Cooker Supper” recipes in this book from beginning to end and not have to come up with one dinner idea for the next year or more! I know this is obvious but if you have a really big family to cook for everyday this is perfect. Ok, just think about taking a night off and not going out to an expensive restaurant. Think about the deliciousness of letting your food meld overnight and waking up the next day knowing you have leftovers. Dinner can be as easy as re-heating. Mmm…How fun is that?!
I have turned every page of this cookbook and I can tell you that this is a fun cookbook to help you make the dinner decision that much easier. It is a great starting place to get ideas. Who knew you could make more than just soup and stew? You can make more, 21 ingredient chili or simplify with 3 bean chili, chicken coconut curry, pork adobo, bacon risotto or chicken parmigiana meatloaf!
Well, let me tell you it was hard to make just one recipe. When I got to Barbacoa Beef it was the one! The one that stopped me and said …YES Make ME! Luckily, I went to Costco and bought a chuck roast at a great price!
It was absolutely delicious and easy. I made it on a very foggy, grey, Fall day and the house smelled amazing. Mac, my Yorkie, kept hanging around in the kitchen sniffing the air wondering when it was going to be ready. Stephanie O’Dea gives a slow-fast time and a slow-slow time for most recipes. I did the slow-fast time. I could not wait to serve it on football Sunday!
I served it with Pumpkin Corn Chips and Guacamole! I had some other fix-ins in the kitchen ready for people if they wanted to do more. I had some shredded cheese, chopped purple onion, lime wedges, tomatoes and lettuce. I enjoyed mine with just a few simple ingredients. The meat was so tender and easy to shred. I must confess, I am not a fan of cumin so I used much less than what was in the recipe. I also added a variety of chili peppers and some roasted garlic. I love the broth and have been enjoying it all week – one night with my Homemade Gluten-Free Flour Tortillas, another night as a stew with some roasted potatoes and broccoli. I just never thought about making Barbacoa Beef in my slow cooker and I am so glad I did! Thanks Stephanie!
365 Slow Cooker Suppers makes a great gift for a newlywed couple or someone getting their first home. Every recipe is so easy with just a few ingredients and a crockpot, you are good to get your slow cooking on!
Stephanie O’Dea has written two additional books that started from her blog – crockpot365.blogspot.com. Stephanie is also Gluten-Free and includes tips to make the recipes GF. You can buy 365 Slow Cooker Suppers on Amazon.com in paperback or kindle. I received a complimentary copy of this cookbook to review. The opinions stated are mine and not influenced by the gift.
Do you want to learn more about living a healthier Gluten-Free lifestyle? Would you like to sample some Gluten-Free food? Well I can’t think of a better way to do all of that and meet your fellow Gluten-Free friends in the Seattle-Tacoma area! Get your tickets today $5 per person for, the Gluten-Free Health and Wellness Experience event on November 9, 2013 in Tacoma.
Attend educational talks, cooking demonstrations, and visit with your favorite Gluten-Free vendors. Looking forward to seeing everyone including some of the speakers -Cynthia Kupper, RD and Executive Director of GIG – Healthy Gluten-Free Eating, Dr. Kelly Baker – Gluten-Free Kids and Teens and Dr. Jean Layton – Diverse Diagnostics, Classic Solution. Plus more!
Local bakeries will be giving cooking demonstrations - Angela Cough and Trent Banks from Flying Apron will be making Sweet Potato Pie. Jan Duran owner and founder of Haley’s Bakery will be making Pumpkin Cranberry Bars. Just in time for the holidays!
Check out the Gluten Intolerance Group event page to get your tickets today for the Gluten-Free Health and Wellness Experience Event. The event starts at 10 AM – 5:30 PM at the Greater Tacoma Convention and Trade Center – directions and parking info.
I fell in love with Beatrix – Chicago well before I experienced the food and the atmosphere. I love it when you see a website with great attention to detail that gets you excited to check it out. I was beyond giddy by the time I actually walked in the door, sat down and took my first bite.
You know when you walk into someplace it just feels right? This was home and beyond. I felt as though it was my everything. My Sunday afternoon hangout, coffee shop, bakery and friend’s really cool loft home. The atmosphere is very inviting with various textures, lighting and spaces. There are great places to sit in cool chairs for a coffee and treat, sipping cocktails and good old fashioned banquets created with real sofas and pillows! Brown tonal woods, brushed metal, glass and fresh greenery hanging from above. The large windows slide open on warm sunny, not too windy days. The light floods the space and makes you feel as if you are sitting on an outdoor roof top deck in the River North neighborhood of Chicago.
This was truly “Ultimate Gluten Free Experience at Beatrix Chicago.” So many choices for Gluten-Free breakfast, brunch, bakery items, lunch, dessert or dinner. Make sure you put this on your list. This is the best Gluten Free Chicago Restaurant! I love chili peppers, dark chocolate, salmon. The salmon was extra moist, the chili chocolate sauce was like a molé. I wanted to take a jar home but nada. The mini corn tortillas were warm, soft and sturdy for just a few bites. I tried everything together and separately. The experience was incredible with every bite. The slaw had citrus, jalapeño, red peppers, radish – slightly sweet yet spicy with a cool, crunch.
I require dark, strong, smooth coffee and it was perfect! They serve locally roasted Intelligentsia and Metropolis. They also offered cream and almond milk as their non-dairy! Yay! Now on to the treats – the bacon was like candy – coated in brown sugar that gave it an extra crunchy-crackleing bite. As if that was not enough… Tall, Dark & Handsome came over to my table to flirt with me. Let’s just say we got along perfectly – dense cake on the bottom, pudding like ganache on top and a side of extra creamy freshly whipped cream. This was the epic closer to an already Ultimate Gluten-Free Experience.
I mentioned this earlier but, the bonus was sitting in a sofa loaded with pillows in the middle of the restaurant so that I could take in everything. Seating is very important to me. I have to be comfortable to enjoy my meal. The pillows were nice to use to support my back and rest after a long morning of walking. There was an outlet close by so I could recharge my iPhone while eating. Love that! It is attention to detail that wins me over every time. Everything was lovely and exciting.
Beatrix opened just recently, the end of June 2013. It is adjoining Aloft Hotel by Starwood. Unfortunately I didn’t have time to check out the hotel but it looked really cool. I know that it is a green hotel. It also offers free Wi-fi, accepts pets, a pool table, workout facility and offers various packages and specials. Next time I think I might just try to stay there because it will make it so easy to go enjoy Beatrix! Beatrix is open daily from 8 AM for breakfast, bakery, coffee, lunch, brunch on the weekends, dinner and bar until midnight. Please go to BeatrixChicago.com for more info. Reserve a table and sign up for their mobile offers for specials.
The staff was so helpful, fun and professional. Bravo! I highly recommend Beatrix Chicago to everyone! You will be so incredibly happy regardless as to what time of day or night you visit.
*The links in this post are NOT affiliate links, just providing some friendly GF info!
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The chill in the air, long rainy days and the sound of the trees swishing around outsides makes me want some good old fashioned comfort food. Luckily for me I found Essential Baking Company’s Gluten-Free Super Seeded Multi-Grain Sliced Bread at Costco the other day. I love Essential Baking Company’s Gluten-Free breads and rolls because they are flavorful, hearty and strong enough to keep your ingredients in-between the bread or bun. (Not like other GF breads that crumble when you try to pick it up.) Such a good deal to buy a 2 pack of bread to have on hand for a hungry crowd when the grilled sandwich craving strikes!
After a morning of shopping for good deals we worked up our appetite so I decided to make the classic Gluten-Free grilled cheese sandwich even better.
Gluten-Free Grilled Cheese Sandwiches with Smokey Pork!
I added smokey, shredded pork to a *blend of shredded 4 Mexican cheeses to create an epic smokey, sweet and spicy grilled sandwiches.
Heat a fry pan to medium high.
Smear butter or olive oil on once side of the bread and place it in the pan.
Add a layer of cheese, then pork, a little more *cheese – to make it stick, and spicy brown mustard. Top off with a second slice of GF bread that has been pre-smeared with butter or olive oil on the outside of the bread. Now all you have to do is patiently wait for everything to heat and meld. I make my grilled sandwiches in a pan that I can put a lid on to help heat it all around and through the sandwiches. You could also use a panini pan if you have one.
I added spicy hot mustard to the inside of the Essential Baking GF sliced bread because it just added the perfect peppery compliment to the smokey pork and the creamy flavors of the cheese. The mustard also gets a chance to heat up and ooze into the rest of the sandwich so that you get some in every bite!
Great to make for Football Sunday with a side of hearty chips, raw veggies and sliced tart Fuji apples . Grilled sandwiches are always a nice compliment to a bowl of spicy black bean or traditional tomato soup.
Celebrate Fall with warm gooey, grilled, Gluten-Free sandwiches!
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Pumpkin, Pumpkin everywhere! Tis’ the season for the “it flavor – Pumpkin” to make its grand appearance in your cup or on your plate. It seems like everywhere I turn these days there is something flavored with pumpkin – lattes, donuts, cookies, muffins, waffles, pies!
The other day I found this amazing new tortilla chip at Costco. Gluten-Free Pumpkin Seed Tortilla Chips by Mother’s Farms. I couldn’t imagine what they tasted like but all I knew is that I had to try them. Move over boring plain chips, Mother’s Farms has created my new favorite snack chip made with our favorite gourd – Pumpkin!
Mother’s Farms Pumpkin Seed Tortilla Chips are made with – Non GMO Organic whole grain Corn, pumpkin, pumpkin seeds and spices. You don’t have to wait for pumpkin season, you can enjoy your favorite snack all year long!
I was having such a craving for something crunchy, creamy and spicy but different so I decided to try these and make a big plate of…
Savory Black Bean Nachos with Pumpkin Seed Chips.
I loaded chips on a baking pan with spicy Organic refried black beans that were cooked with jalapeños, added a Mexican four cheese cheese blend. Melted them in a hot oven for 5-10 minutes at 350 degrees. I scooped some homemade guacamole and fire roasted salsa into serving cups and served them to my guests!
All I can say is that we absolutely loved my Savory Black Bean Nachos with Pumpkin Seed Chips!!
I had to make at least 2 more servings because everyone gobbled them up. It pairs well with an oaky chardonnay, apple cider – hard or hot - or tea.
The flavor of the chips is exactly what you expect – savory pumpkin spiced with cinnamon, salt and pepper. I think the flavors taste like an amazing molé. Now that is an idea! I might just have to try that – use these pumpkin seed chips in places of the bread to make a Gluten-Free molé! I love the savory chips with the black beans, cheese and guac – all that creaminess and the smokey salsa just makes it come together like a fiesta in your mouth!
I am a nacho freak! I love nachos because they are so easy to make. I also make a nacho or taco salad with chips, lettuce, roasted veggies and whole black beans, etc. All I can say is that the pumpkin, bean and chipotle flavors work really well together! IF you want to add meat, I highly recommend shredded smoked pork! The smokey sweet flavor is perfectly brilliant with the spiced pumpkin!
Now it is your turn! Go find the last remaining bags of Pumpkin Seed Tortilla Chips at Costco or just go online to their site directly – Mother’s Farms - to buy Gluten-Free, Whole Grain and Kosher snacks. I am happy to say that their products are Certified Gluten-Free by GIG. The only reason I say the last is because I have been telling everyone about my new favorite chips. You can buy them directly from the company’s website as well. Better yet ask your neighborhood grocery store to sell them!