Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)

Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.

Galley Mess Breakfast Casserole Dairy & Gluten Free

Galley Mess is what my husband's family calls this quick and easy breakfast casserole.  I love the name almost as much as I love this dairy and gluten free breakfast casserole.  I like to use ham as the meat; however, my Mother In Law likes to cook and drain sausage as the meat.  Feel free to use what you like best.  I like to use duck eggs for a portion of the eggs in this dish as I feel it adds a richness to the casserole.  However, the duck eggs are not necessary if you cannot find them.  Galley Mess is a very forgiving dish that is easily adapted to meet your needs and desires.  My husband loves it topped with salsa for an extra punch of flavor. 

Don't be put off by they large amount that this makes.  Simply cut into serving sized pieces and reheat for a quick and easy on the go breakfast during the week. 

Galley Mess - Breakfast Casserole

1 bag frozen O'Brien Potatoes, thawed (Be sure to check that they are gluten free.)

1 lb breakfast meat of your choice (optional)

8 oz shredded "cheese" (optional)

18 - 20 eggs

salt & pepper

salsa (optional for serving)

The night before place the frozen O'Brien Potatoes in the refrigerator to thaw.

Preheat oven to 375 F.

Lightly spray a 9 x 13 glass baking dish with cooking spray.

Place the frozen O'Brien Potatoes in an even layer in the bottom of the dish.

Top with the breakfast meat of your choice in an even layer.

We like to use a nice lean diced ham, but feel free to use cooked sausage or bacon as well. 

The meat may also be left out or replaced with 1 lb of frozen defrosted spinach that has been squeezed to remove as much moisture as possible for a vegetarian option.

Top with the shredded "cheese" in an even layer.

If you tolerate dairy use that or if you prefer use a dairy free cheese option.

We omit the cheese; however, it is traditional for this dish.

In a large bowl, whisk together the eggs with some salt and pepper.

I like to use 1 dozen chicken eggs with 1/2 dozen duck eggs when possible.  If duck eggs are not available use 20 chicken eggs.

Pour the eggs evenly over the casserole.

Bake the casserole for about 1 hour or until the eggs are set and the top is lightly browned.

Cut into pieces and serve topped with salsa if desired.

Dairy & Gluten Free Irish Soda Bread

 I wanted to make a dairy and gluten free version of Irish Soda Bread for St. Patrick's Day to go along with our corned beef and cabbage.  I just hadn't gotten around to posting it until now.  Life has been insanely busy lately :(

I poked around the internet and none of the recipes that I found seemed just right.  For one thing, we don't like raisins in a more savory bread.  In the end I decided to use both La Tartine Gourmande and the Gluten-Free Goddess's versions ad inspiration.  The resulting dairy and gluten free version of Irish Soda Bread was exactly what I was looking for. 

I love a quick and easy bread and Irish Soda Bread is exactly that!  The texture of this loaf is delightful.  It is a hearty bread with a nice crust on it, yet is is still airy.   If you can be sure to make this bread a day ahead of when  you need it.  The flavors really benefit from sitting overnight!

Dairy & Gluten Free Irish Soda Bread

1 1/2 c unsweetened almond milk (or dairy free milk of your choice)

1 1/2 tsp lemon juice

1 c millet flour

1/2 c quinoa flour

1/2 c sorghum flour

1/3 c potato starch flour

1/3 c sweet rice flour

2 tbs sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp xanthan gum

1 duck egg or 1 extra large chicken egg, lightly beaten

Preheat oven to 450 F.

Line a cookie sheet or sheet pan with a piece of parchment paper.

Combine the "milk" and the lemon juice and set aside.

In a large bowl, combine the millet flour, quinoa flour, sorghum flour, potato starch flour, sweet rice flour, sugar, baking powder, baking soda, sea salt, and xanthan gum.

Whisk to aerate the mixture.

Form a well in the center of the flour and add the milk mixture and egg.

Stir until a dough forms.

Turn out the dough onto the parchment paper and form into a round loaf.

Note: The dough will be sticky.

Using a knife, cut an X across the top of the loaf.

Bake at 450 F for 5 minutes.

Turn oven down to 350 F and continue to bake for 25 minutes longer or until the loaf sounds hollow when thumped.

Allow to cool for a few minutes on the pan, then remove from the parchment paper and move to a rack to cool.

Once cool, tightly wrap in foil and allow to sit overnight.

Serve in wedges or slices either at room temperature or slightly warmed.

Dairy and Gluten Free Baked Spiced Cake Donuts

I was craving spiced cake donuts of all things during the Super Bowl last night... Of course dairy and gluten free donuts aren't one of those things that you can run out and grab just anywhere.  I had made Sarena's Baked Cake Donuts before and enjoyed them.  However, I wanted donuts with some spice to it and I didn't have all the necessary ingredients to follow her recipe exactly.  I spiced these donuts up with nutmeg and cinnamon which was perfect for what I was craving.  I also switched up the sugars, flours, and milk based on what I had on hand.  These donuts were simple to put together and were ready to be eaten in no time flat!

Baked Spiced Cake Donuts

(adapted from The Non-Dairy Queen)

3 tbs sugar

3 tbs brown sugar, packed

1/4 cup dairy free buttery stick, melted

1 egg

1 tbs vanilla extract

12 tbs white rice flour

3/4 tsp baking powder

1/4 tsp baking soda

pinch sea salt

1/4 tsp freshly grated nutmeg

1/3 c full fat canned coconut milk

1/4 tsp cider vinegar

Glaze

3/4 c powdered sugar

1/4 tsp cinnamon

splash vanilla extract

about 2 tbs full fat canned coconut milk

Preheat oven to 350 F.

Prepare your donut pan by spraying well with cooking spray.

Mix together the sugar and buttery stick.

Beat in the egg and vanilla.

Combine the flour, baking powder, baking soda, salt, and nutmeg.

Add the flour mixture to the egg and sugar mixture.

Beat to combine.

Combine the coconut milk and vinegar.

Slowly add the milk to the batter.

Divide the batter evenly into the 6 wells of your donut pan.

Bake for 20 to 25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes then turn out the donuts.

While the donuts are cooling, combine the powdered sugar, cinnamon, and vanilla with just enough coconut milk to form a thick glaze.

Dip the donuts into the glaze or spoon glaze over donuts and serve.

Dairy & Gluten Free Green Bean Casserole

One of the things that I have missed on the holiday table since going dairy & gluten free has been Green Bean Casserole.  Finally this year, I have conquered this comfort food!  I am so excited to share this recipe for Dairy & Gluten Free Green Bean Casserole with all of you.  I hope that all of you had a very Merry Christmas filled with love, laughter and all of your favorite things!

Dairy & Gluten Free Green Bean Casserole

1 tbs extra virgin olive oil

1 medium onion, cut into quarters and thinly sliced

10 oz mushrooms, sliced

3 cloves garlic, minced

3 tbs dairy free margarine (I used Blue Bonnet Light)

3 tbs rice flour

1 1/2 cups dairy free milk (I used 1 cup unsweetened almond milk and 1/2 cup full fat coconut milk)

1/2 tsp chicken bouillon (optional)

1 tbs soy sauce (La Choy is gluten free)

1 tbs Worcestershire sauce (Lea & Perrins is gluten free)

salt & pepper

pinch cayenne pepper

4 cans green beans or 1 1/2 lbs steamed fresh green beans

1/2 small can shoestring potatoes (Pik-Nik Original are gluten free)

Preheat oven to 375.

Lightly spray a 9 x 13 baking dish.

In a large skillet over medium to medium high heat, saute the onion in the olive oil until tender.

Add the mushrooms and garlic, continue to saute until the mushrooms are cooked.

Add the margarine and melt.

Add the rice flour, saute for a minute.

Add the dairy free milk, bouillon, soy sauce, Worcestershire sauce, salt & pepper, and cayenne.

Reduce heat to medium low, cook the cream sauce, stirring often, until thick.

Remove from the heat and stir in the green beans.

Pour the green bean mixture into the prepared baking dish.

Top with the shoestring potatoes.

Bake at 375 for 30 minutes or until hot and bubbly.

You may prepare this dish ahead of time; however, do not top with the shoestring potatoes until ready to bake and increase baking time to about 1 hour.

Additionally, I want to share a link and picture of my very favorite Pound Cake.  To fill my Christmas bundt pan I made a double recipe of  Perfect Pound Cake which is Shirley's recipe from Gluten Free Easily.  The double batch filled my special Christmas pan and made 1 additional loaf. I also substituted fresh duck eggs for the chicken eggs and used 5 duck eggs for the double batch.

Dairy and Gluten Free Crustless Sweet Potato Pecan Pie

This is the perfect marriage between silky sweet potato pie and the sweet and crunchy pecans found in a pecan pie. I hate having to choose between the two holiday staples so I love this combination.   Because honestly, what would Thanksgiving dinner be without pumpkin pie and pecan pie?  Well considering that I am allergic to pumpkin it is sweet potato pie instead at our home.  If you prefer pumpkin instead simply substitute a 15 oz can of pumpkin puree for the sweet potatoes. 

Since finding out that I need to eat dairy and gluten free more adjustments have occurred around here.  Luckily for me, I don't really care for the crust of the pie.  Never have and likely never will.  So this "pie" is a more like a baked pudding of sorts just done in a pie pan for that traditional shape.  However, if you like please feel free to use a crust when making this delicious pie.  Here are two dairy and gluten free pie crusts to try - Rice Flour Pie Crust and Pie or Tart Crust.  I love to serve this pie with whipped cream.  The whipped cream is based on the Honey Whipped Cream from Gluten Free Easily.

Sweet Potato Pecan Pie or Pudding

Sweet Potato Filling

1 lb cooked sweet potato flesh

1 stick vegan butter alternative

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup unsweetened almond milk

2 large eggs

1/2 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla extract

Preheat the oven to 350 degrees F.

Lightly spray a deep pie pan with oil.

In the bowl of your stand mixer, combine all of the filling ingredients.

You may also use an electric hand mixer.

Mix until the filling is very smooth.

Pour into your prepared pie pan.

Spread into a smooth even layer.

Pecan Topping

2 tbs vegan butter alternative

1/4 cup firmly packed brown sugar

1 1/2 cups pecan pieces

Melt the "butter" with the brown sugar.

Add the pecans and stir well.

Top the sweet potato filling with the pecans in an even layer.

Bake for 50 to 70 minutes or until the filling is set.

Once the pie is done, allow to cool to room temperature and then refrigerate.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Dairy and Gluten Free Onion Dill Socca

I have heard a lot of gluten free folks talking about Socca over the past few months.  I finally got up the courage to give it a try last night.  I made my own version of course a Onion Dill Socca.  I liked it; however, the gluten eating husband did not.  I especially liked the crispy bits!  I can see that there are almost unlimited flavor options with the socca and plan on trying it again soon.

Dairy and Gluten Free Onion Dill Socca

1 cup garbanzo and fava bean flour

3/4 tsp sea salt

3/4 tsp black pepper

1/4 to 1/2 tsp dried dill weed

1 cup warm water

4 tbs olive oil

1/2 medium onion, finely chopped

Place a 8" metal cake pan in the oven while the oven preheats to 450 F.

While the oven is preheating whisk together the flour, sea salt, pepper, and dill.

Whisk in the warm water.

Whisk in 2 tbs of olive oil.

Once the oven and pan are heated, remove the pan and add 2 tbs of olive oil.

Place the pan with olive oil back into the oven for 5 to 10 minutes.

Add the batter to the pan and bake for 10 to 15 minutes or until the top of the socca is set.

Make sure that there is a slight coating of oil on the top of the socca and if not then brush with a little more olive oil.

Turn on the broiler and cook the socca a few inches from the element for a few minutes.

You are looking for a speckled brown color.

Best served warm!

Gluten and Dairy Free Spiced Blue Corn Cornbread with Green Chiles

I have been having a rough time lately with my health.  I have been cooking and baking in a minimalistic fashion to get us fed and nourished, but not really playing in the kitchen like usual.  Today, I just had to bake something.  I needed something that I could put together with what I had on hand.  Since I had a pot of dry Lima beans with ham cooking away on the stove, cornbread seemed like a good option.  I found a recipe over at the Gluten-Free Goddess that looked like it would work for me then played with it just a little.  Karina's Skillet Cornbread Recipe with Green Chiles and Cinnamon seemed like a great fit for what I had available.  At first this may seem an odd combination of flavors but be bold and try it as it adds an earthiness to the cornbread which is delicious!

Gluten and Dairy Free Spiced Blue Cornbread with Green Chiles

(Below is Karina's recipe with my changes listed)

Dry ingredients:
1 cup stone ground gluten-free cornmeal (I used 1/2 cup yellow cornmeal and 1/2 cup blue cornmeal)
3/4 cup sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder or cinnamon- or my fave: both  (I used a scant tsp chili powder and a scant 1/2 tsp cinnamon)
1/2 cup organic light brown sugar (I used regular light brown sugar)
Wet Ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (I used 3 medium eggs)
1/2 cup plus two tablespoons light olive oil, or grapeseed oil (I used extra virgin olive oil)
1 cup very warm water
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick (I needed the extra water)


Add:
1/2 cup chopped roasted green chiles- mild or spicy, as you prefer (I used a 4 ounce can of fire roasted diced Hatch Chiles)
A sprinkle of chili powder and cinnamon, for topping (I omitted this altogether)

Preheat the oven to 375 F.

In a bowl mix together the dry ingredients ensuring that there are no lumps of brown sugar.

In a small bowl combine the wet ingredients.

Add the wet ingredients to the dry ingredients and stir just until the batter comes together.

Lightly incorporate the chiles and more water if your batter is too dry.

 Karina recommends using an oiled and preheated 10" cast iron skillet to bake this in.  However, I couldn't find mine easily and used a cold 8" square glass baking dish which I oiled instead.

Place the batter in your pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out dry and the edges are lightly browned.

Allow to cool for at least 15 minutes before slicing.

Best served still warm.

Dairy and Gluten Free Chocolate Chip Bar Cookies

I am visiting my parents for the holidays and as many of you know cooking and baking dairy and gluten free when not in your own home can be difficult.  Shockingly it is more difficult to find the flours and other items that I typically use here in metropolitan Florida than in the wilds of Wyoming.  I don't know what I am going to do about the "cheesecake" for Christmas since I can not find silken tofu anywhere down here.  This has caused me to search for new recipes using the items that I can find here.
I thought it might be best so begin simply.  I specifically wanted to make some sort of a chocolate chip bar cookie.  I found a wonderful looking recipe for Almost Sausalito Cookie Bars by The Gluten-Free Goddess.  I used Bob's Red Mill All Purpose Gluten Free Baking Mix for the flour as that is what I could find.  I also switched the macadamia nuts for pecans simply because my Dad loves pecans.  I used dairy free chocolate chips of course.
These cookies turned out great.  Just the right texture and a fantastic mix of flavors. 

Dairy and Gluten Free Sweet Potato Pecan Cheesecake

This year I wanted to make a dairy and gluten free dessert for me to enjoy which combined two of my favorite pre- allergy holiday treats and Sweet Potato Pecan Cheesecake was born.  Honestly, people kept calling it pumpkin cheesecake which tells you just how interchangeable sweet potatoes and pumpkin are in desserts.  This dessert is what I imagine would be born if pecan pie and sweet potato cheesecake had a baby :)  I hope you try this and enjoy it as much as I did!  Parts of this recipe were found and adapted to suit the needs of this dessert.  I especially must mention that the whipped cream is based on the Honey Whipped Cream from Gluten Free Easily and the cheesecake layer is adapted from a Pumpkin Tofu Cheesecake recipe.  Also feel free to substitute pureed pumpkin for the sweet potato if not allergic like I am.

Dairy & Gluten Free Sweet Potato Pecan Cheesecake

Crust

1 1/2 rice flour

1/4 tsp baking powder

1 tbs sugar

pinch of salt

1 large egg, beaten

1/4 cup dairy free buttery spread, melted

cold water

Preheat oven to 350 F.

Beat together the egg and melted buttery spread.

Sift together the dry ingredients over the wet.

Stir - it will be soft and crumbly.

Stir in cold water until the dough just holds together.

Press into the bottom of a greased 10" spring form pan.

Pecan Pie Layer

3 large eggs

3 tbs vegan buttery spread, melted

1/2 cup brown sugar

1 cup light corn syrup

1 tsp vanilla extract

1 1/2 cups chopped pecans

Stir together the eggs, vegan buttery spread, brown sugar, light corn syrup, and vanilla extract.

Pour over the unbaked crust layer.

Sprinkle evenly with the chopped pecans.

Bake 20 to 30 minutes at 350 F or until set slightly.

Allow to cool while mixing the sweet potato cheesecake layer.

Sweet Potato Cheesecake Layer

1 1/2 lbs silken tofu

12 oz vegan cream cheese

1 heaping cup mashed baked sweet potato

1 1/4 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground ginger (optional)

1 tsp vanilla extract

1 vanilla bean, seeds only

Reduce oven to 325 F.

Blend the tofu until smooth either in a food processor or a stand mixer with whip attachment.

Add in vegan cream cheese, mashed baked sweet potato, sugar, cinnamon, nutmeg, allspice, ginger, vanilla extract, and vanilla bean.

Continue to mix until the batter is very smooth.

Pour cheesecake batter over the slightly cooled pecan pie layer.

Bake at 325 F for 1 hour to 1 1/4 hours or until just barely set.

Turn the oven off and allow the cheesecake to remain in the oven as it cools for 1 hour.

Cool to room temperature then refrigerate overnight.

Remove cheesecake from the spring form pan just before serving.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Dairy and Gluten Free Crustless Coconut Pie

I saw Shirley's recipe for a gluten free Crustless Coconut Pie and just had to play around with it to attempt to make it dairy and gluten free.  Since it is Coconut Pie I wanted to try and use as many coconut ingredients as possible.  I was excited to give my coconut oil a try and this pie seemed like the perfect opportunity!  Don't be afraid to try this because it is crustless - Honestly, I didn't even miss the crust as the bottom and sides crisped up some.  This pie will definitely be gracing our holiday table!

Dairy and Gluten Free Crustless Coconut Pie
(Adapted from Gluten Free Easily)

3 large eggs
1 1/4 cup granulated sugar
3 tbs rice flour
2 tbs cornstarch
1 cup full fat coconut milk 
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cups shredded coconut

Preheat the oven to 350 F.
Beat together the eggs and sugar.
Beat in the rice flour and cornstarch.
Beat in the coconut milk, coconut milk, vinegar, and vanilla.
Stir in 1 cup of the shredded coconut.
Pour the batter into a greased pie pan.
Sprinkle the top with the remaining 1/2 cup of shredded coconut.
Bake for 30 to 45 minutes or until the top is golden and the filling is set in the center.
Best served at room temperature or chilled.

Dairy and Gluten Free Flatbread

This dairy and gluten free flatbread is a breeze to throw together.  It also lends itself to endless variations.  I have mixed in fresh herbs, roasted garlic and sun dried tomatoes.  I have added various blends of dried herbs to the dough.  Let me know if you try this and if you do any variations!
I have been using this flatbread lately to make sandwiches, garlic bread, and even as a the crust to pizza!

1/2 cup brown rice flour
1/2 cup white rice flour
(or 1 cup of either type of rice flour alone)
1/2 cup cornstarch
1 tbs sugar
2 tsp xanthan gum
1/4 tsp baking soda
1/2 tsp sea salt
3/4 cup water
1 tsp cider vinegar
2 tbs olive oil
2 eggs

Preheat the oven to 375 (If you live at an altitude  less than my crazy 7,000 feet above sea level you might want to try this flatbread at 350 first).
Mix together the dry ingredients.
Mix together the wet ingredients.
If you are adding ingredients to make a variation mix them into the wet ingredients.
Combine the wet and the dry together.
Grease and dust with rice flour a cookie sheet (with a lip) for super thin, or a 9x13 pan for a thicker but still thin flatbread.
Spread the dough out into a thin flat layer.  Wetting your fingers with water will aid in getting a nice flat surface.
Bake for 10 to 15 minutes for the cookie sheet thickness or 15 to 20 minutes if using the 9x13 pan.
Note that this is not going to brown up!!  You will know it is done when it pulls away from the sides of the pan and sounds hollow when you tap it.