Week 11 - Doughnuts

While these may not rival Krispy Kreme they are a delicious and decadent deep fried treat. The outside is just a tiny bit crisp and sugar laden while the inside is chewy, a little more airy than most GF treats, and moist. Look out sugary world, we have an excellent work in progress.

You'll Need:
20g Yeast
15g Sugar
250ml Warm Milk
250g Tapioca Starch
200g Potato Starch
150g Sweet Rice Flour
200g Cornstarch
50g Flax Meal
60g Sugar
1/2 tsp Salt
3 Eggs (Beaten until frothy)
1 Stick Melted Butter
Canola oil for frying

Add your sugar and yeast to your warm milk. Set aside and let foam.

Combine all your dry ingredients and whisk to fully combine.

Make a well in your dry ingredients and add in your milk, eggs, and butter. Then mix with a spoon or your hands until a smooth dough forms. Transfer your dough to an oiled bowl and let rise for 25min.

Roll your dough out to 1/2" thick. Cut out your doughnuts with a large biscuit cutter and the middle out with a small cutter. Place your doughnut and doughnut holes on parchment to rise again for another 20min. (I turned my oven on for a few minutes, then turned it off. I then placed my doughnuts in the warm oven with a clean damp towel over them. They rose pretty well that way.)

Bring your oil to 350° (I used a pot on the stove on a thermometer. It's kind of a pain to keep the temperature steady so if you have a clean deep fryer or an electric skillet use one of those.)

CAREFULLY scrape the dough off the parchment (did I say carefully? They are VERY VERY delicate at this point. The dough will collapse or leave half the doughnut behind if you aren't careful. Maybe you should oil the parchment... See that bowl, those are my failed attempts at lifting the doughnuts.)

Fry the doughnut for about 2 minutes on each side until golden brown. Flip the doughnut using a fondue fork or tongs.

Place on cooling racks and then glaze.

To glaze use my sugar cookie icing recipe but add more water until it is thin and runny. You can find the recipe here. Give that glaze a minute to set and enjoy!

Happy eating!
Tori

Cheesy Garlic Biscuits

Before I was diagnosed with severe gluten intolerance my husband loved to go to Red Lobster. I'm not really a huge fan. I don't like fish. I could always count on enjoying one menu item though. The biscuits. When I was pregnant we would go to Red Lobster JUST so I could eat those biscuits. They are delicious. If you have never had them, I'm sorry, because if you're reading my blog you probably can't just go grab some. But don't worry, you too can enjoy some pretty darn close cheesy garlicy goodness.

I have a new addiction. It's called pinterest. It's an addiction that is sweeping the blogger community and this past week it struck with it's gluteny recipe rearing head. One of my friends posted a recipe for copycat Red Lobster bread. Just when I thought that I had gotten over the cravings I see this gorgeous looking cheese bread pop up on my computer. So I looked at the recipe. I read about the process. I pouted. I thought about making something. I changed my mind. Then today I decided I needed those biscuits. So I whipped out my scale and just went for it. Sooooo tasty.

(This was a lazy quick recipe so I have not converted anything to grams yet, I will next time I make it.)

You'll need:
12oz Sweet Rice Flour
6oz Cornstarch
1 Tbsp Baking Powder
1/4 tsp Cayenne Pepper
1/8 tsp Black Pepper
1 tsp Garlic Salt
4 oz Cheddar Cheese (The copycat recipe calls for little cubes, I used shredded)
3 Tbsp Ground Flax (binds everything together like xanthan gum, but healthier!)
1 1/4c Milk
3/4c Sour Cream
4 Tbsp Butter
1 Egg Beaten

Preheat your oven to 350

Stir your flax meal into your milk, allow it to rest and gel some.

Combine your sweet rice flour, cornstarch, baking powder, cayenne, black pepper, and garlic salt. You know the drill! (Whisk until the dry ingredients become one)

Add your cheese to your flour mix and fold it in until it is completely coated.

Combine your flax/milk mixture, sour cream, melted butter, and egg in a separate bowl. Whisk until fully incorporated.

Make a well in the middle of your dry ingredients and pour your wet ingredients in. Then combine with a spoon or spatula.

Drop biscuit size portions onto a parchment lined sheet pan

Top with a little more garlic salt (optional)

Bake for 25 minutes.

Let cool for 10 minutes then enjoy. Beware you can't eat just one of these!

Happy eating!
Tori

Week 10 - Chile con Queso

I know what you're thinking. The Tex-Mex in me has once again reared it's head. I'm not going to deny it. I love Tex-Mex food. If I could eat it every day I would. It's also nice that I can enjoy some chips and queso guilt free, and gluten free fairly often. It's not something that had to be fundamentally changed or manipulated. This is just a simple, flavorful, go to snack in our house. As I've said before, I am a Texas girl.

Note: I didn't say this for the pico but if you have sensitive skin wear gloves when handling peppers. The oils stick to your skin and it burns... alot... and it can for days.

You'll Need:

2 Tbsp Butter
1/2 Onion diced (I used a red onion because it's what was on hand.
2-3 Jalapeno Peppers - seeds and ribs removed diced
2-3 Serrano Peppers - seeds and ribs removed diced
4 Cloves of Garlic minced
2 Tbsp Cornstarch
8oz Milk
6c Shredded Cheese (I used 3c Mild Cheddar, 3c Monterrey Jack)
A Palm Full of Cilantro minced
1 Large Heirloom Tomato diced (or 2 Roma Tomatoes)
4oz Sour Cream

Melt your butter over medium heat. Then add in your onion and peppers. Cook for about 5 minutes or until your onions are see through.

Add in your minced garlic and cornstarch. Stir well until the cornstarch coats everything.

Add in your milk and stir continuously until bubbles start to form along the outer edge. (At this point I transferred the pot I was using, which can be used as a double boiler, over a pot of pre-heated water. You are less likely to burn the cheese over a double boiler.)

Add in your cheese 1c at a time, stirring until combined. Then add your cilantro, tomato, and sour cream. Mix well until fully incorporated.

Sit back, mix up a margarita, and enjoy!

Happy eating!
Tori