Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup  canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cu…

Cranberry Banana Bread

Sometimes we just get hungry for a certain thing.   Of course it's a bad craving when you want brad, and you are supposed to be on  gluten free diet. 

Probably why gluten free flour were created. Anyway, I've been trying to cone up with some good recipes for when that craving strikes. 
I found a cranberry orange bread in my old Weight Watchers cookbook.  I of course modified it to fit my chosen lifestyle, added bananas  and if you are on weight watches, it's about 6 points a serving.
Cranberry Banana Bread:
2 1/4 gluten free baking mix(Pillsbury) 1/4 coconut flour  1 cup sugar 2 teaspoons baking powder  3/4 teaspoons baking soda 1/2 teaspoons salt 1/4 teaspoons Xantham Gum 2 large eggs 1 tablespoon orange  zest Juice from 1 large orange  1/2 cup unsweetened almond milk  1/2 tablespoon apple cider vinegar  2 mashed bananas  1/2 teaspoons vanilla extract  1 1/2 teaspoons almond extract  1/2 cups chopped pecans  (optional 3/4 cups dried cranberries 
Preheat oven to 350…

A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 
The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 
I bet the old folks didn't realize that gluten free would be so embraced in the future.   
Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.
The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil. Pretty simple, and really enjoyable.
So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 
I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.
Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  
The batter looked thin at first,  b…

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the s…

Caramel Apple Upside down cake

This cake is sweet and moist. My version is gluten free and dairy free.  
1/4 cup  margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples
1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
 1/2 teaspoon vanilla
1/4 cup almond milk 
Whipped Cream
1 cup coconut cream
2 tablespoons powdered sugar Steps
1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
2 In 1-quart saucepan, melt 1/4 cup margarine  over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.
3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with e…

GF Orange Almond Muffins

1 cup gluten free rice flour
1 cup Betty Crocker gluten free  flour
2/3 cup almond flour/meal
R tablespoons  potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds Directions Preheat the oven to 350 degrees F Line 12 muffin cups with muffin liners. In a spice mill or coffee grinder add almonds. Ground until almost fine. Pour into a large mixing  bowl. Keep doing this until there 2/3 cup.  Add the rest of the dry ingredients including the brown sugar and mix well. Next cut the orange in small pieces and add to the bowl. Add almond milk, maple syrup. Mix well.  The batter will be thick. Add a dollop to each muffin cup. Bake at 350 until done. Add a sprinkling of chopped nuts to each muffin and bake 3 to…

Elimination Diets

Elimination diet can be a pain, but sometimes they help get to the root of your symptoms.
The first elimination diet I did was back in 1989. My doctor gave my a book.  The name escapes me. It was written more for children, by it was quite helpful.
He thought my constant runny nose and frequent nausea may be caused by something I was eating. Brilliant.
So for a week I substituted this for that. Sweet potatoes for bread. Cut out milk; nibbled on nuts, and at the end of the week, my symptoms had improved. Also I list 5 pounds. The problem was at that time the diet could not be maintained; I was not in charge of the household grocery shopping.
As I got older my symptoms got worse, and I was getting heavier. So more dieting. Along came an interesting plan that basically cut everything except the basics.  I took drops of amino acids and herbs three times a day and ate vegetables, lean meats and fruit twice a day. Fir the first time in years I list weight.  My runny nose and soar gut were go…