New Recipes

New Gluten Free Recipes: This is sort of a blog page of recipes as I make new things to share.

The photograph on the right is of some wheat and gluten free Apple Raisin Fritters I made using dough from Astoria Mills Italian Breads & Pizza Mix #5. We took them on a day trip and they really hit the spot! So easy to make. Just make the batter according to directions. Add raisins and chuncks of apple, drop by the spoonful into hot oil to deep fry. Sprinkle with sugar and then try to not eat them all at once! 

Quick and Easy Caramelized Bananas
by: Trina Astor-Stewart

If you need a fancy gf dessert for company and no time or gluten free stuff on hand to make something ahead, or just want to use up some ripe bananas, here is a decadent treat. This is a recipe you can make and serve in less than 5 minutes. Serves 4

Peel and slice lengthwise 3 or 4 bananas, set aside.

In a skillet melt together
4 tablespoons butter
1/3 cup brown sugar

Add bananas to the hot mixture and simmer gently for 1 minute.

Place bananas on  4 dessert plates and drizzle sauce on top. Serve immediately with vanilla ice cream or just let your guests pour a splash of cream on top from a cream pitcher.

 

 

Pumpkin Bread -Gluten Free
by: Trina Astor-Stewart
www.astoriamills.ca

Preheat oven to 350 degrees F. Grease 2 - 7x3 inch loaf pans and dust with Astoria Mills All Purpose Flour Mix #1

Mix together dry ingredients in a separate bowl.

3 cups Astoria Mills All Purpose Flour Mix #1
2 tablespoons gf baking powder
1 tablespoon ground flax seeds
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Beat together wet ingredients in a separate bowl.
4 eggs
1 cup vegetable oil
2 cups sugar or half brown.

Add wet and dry ingredients together, then blend in
1 (15 ounce) can pure pumpkin puree
1 cup water
Make a thick pourable batter. Pour batter into pans allowing a little room to rise. Place in 350F oven and bake until a toothpick tester comes out clean, about 45 minutes.

 Gluten Free Japanese Tempura-Style Batter
©Trina Astor-Stewart
 
Blend together dry ingredients
1 cup Astoria Mills Fine Flour Mix #3
1/4 teaspoon salt
½ teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon Xanthan Gum
 
In a separate bowl, whisk together,
2 tablespoons rice wine vinegar (ordinary will also do)
1 egg ( for egg free, add 1/2 teaspoon more Xanthan Gum)
1 cup club soda or ice water
 
You may need to add a bit more water if batter is too thick.
 
Stir wet into dry ingredients all at once and then dip (the fish, meat or cooked sweet potatoes) into the batter and fry in hot oil in a wok until golden.
 
Drain on paper towel, serve immediately, or reserve warm in oven until ready to serve.
 
 

Moist n'Delicious Chocolate Texas Sheet Cake
by: Trina Astor-Stewart

Preheat oven to 350 degrees F and get an oblong 9x13 inch cake pan greased and ready.
1. Blend together well all dry ingredients first:
2 cups Astoria Mills GF Pastry Flour Mix #2
½ cup cocoa
½ cup pure gf dark chocolate chunks or chips
1 teaspoon ground cinnamon
1 ½ tablespoons baking powder
1/8th teaspoon salt
1 teaspoon Psyllium husk

2. Cream together well in an electric mixer:
1 cup soft butter or margarine
1 ½  cups white sugar
1 teaspoon pure vanilla extract
Add 3 eggs one at a time beating after each addition –then slowly fold in
½ cup sour cream or 1 grated apple
1 cup water or milk

3. Add dry ingredients to wet, mixing until just blended.
(Batter should drop easily from a spoon, not be runny or too thick)

Chocolate Frosting:
Melt first three ingredients in a sauce pan slowly until bubbles form around the edges of the pan.  With electric mixer beat in icing sugar and vanilla. Smooth frosting on top of still warm cake and drizzle top with chopped pecans. Cool completely before serving. PS: take to your next church supper and don’t tell them it is gluten free, they will never know!
 
1/2 cup butter or margarine
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk ( or almond milk)
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped pecans
 

Matzo Ball Chicken Soup
Gluten Free Version
by: Trina Astor-Stewart

A traditional Passover Seder soup. See the book on how to start a gluten free diet successfully.

First make a batch of the following Matzo Crackers
Grind ½ cup blond flax seeds ( for light looking crackers) in a coffee grinder until very fine. Mix with
¾ cup cold water in a sauce pan and gently heat until the mixture thickens, stirring occasionally. Takes about 1 minute, mixture does not need to come to a boil. Set aside.

Blend well in a separate bowl
1 1/4 cup of Astoria Mills Fine Flour Mix #3
1/4 cup pure oat flour (omit if you cannot eat oats)
1 teaspoon Xanthan Gum
¼ teaspoon salt
2 tablespoons sunflower seed oil
2 tablespoons honey
and all of the still slightly warm flax seed mixture. (about ¾ cup)

Blend well and knead into a ball of dough, place a little Astoria Mills Fine Flour Mix #3 or oat flour.
on a counter top and knead to make a dough that you can roll out into a thin sheet. If the mixture is too dry add a tablespoon of water at a time until workable.
Roll the dough out as thinly as you can and then cut into rectangular crackers. Place crackers on a parchment paper lined baking sheet and prick each cracker 2 or 3 times with a fork, sprinkle with a little salt if desired.

Bake in a pre-heated 350 F oven until crackers are puffy and the edges are nicely browned.

Go ahead and have some crackers, cool completely and save the rest in a tightly closed container to use to make Matzo Balls.

Make Gluten Free Matzo Balls for Soup

Crumble up Matzo Crackers to make about 2 cups of Matzo Crumbs.
Blend matzo crumbs together with:
1 tablespoon very finely chopped parsley
2 tablespoons very finely minced onion
1/8th teaspoon pepper
1/8th teaspoon salt
Now add
3 tablespoons of melted butter or margarine
3 egg yolks 
1 tablespoon cold water
3 egg whites beaten until stiff
Blend gently and Refrigerate soft matzo dough for an hour or so.

Form Matzo balls (wetting hands helps) roll each ball gently in a little more matzo cracker crumbs and place on a plate ready to boil in chicken soup stock.

To cook, place balls in boiling broth and cook gently until they rise to the surface. You may need to prod the balls with a spoon.

Serve in bowls with a sprig of parsley on the side.
Mazel tov  Matzah balls or matzo balls, also called knaidlach, are traditionally served in chicken soup during Passover. However, can also be served for Jewish High Holidays and for Friday night Sabbath dinners.

St Patricks Day Millet Crackers

by: Trina Astor-Stewart
A hardy-n-healthy cracker you can use for dipping into spinach dip. Go good with Gluten Free Beer! Easy and quick to make. Millet is high in protein, iron, magnesium and potassium. Hemp protein is vegan and makes for a little green and healthy twist....

Place Millet seeds in a coffee grinder and grinding a little at a time to make

1 cup finely ground raw millet seeds, which you place in a bowl and mix together with,
2 tablespoons ground blond flax seeds
1 scant teaspoon baking powder
¼ teaspoon salt
1 ¼ teaspoons Xanthan Gum
3 tablespoons Hemp Flour or (Vegan Protein Mix with Hemp)

Beat together and add to mixture all at once

¼ cup cold water (plus 2 tablespoons)
1 egg
Knead into a smooth dough and place on a counter dusted with about
2 tablespoons of Sweet Rice Flour

Knead again, adding more Glutinous Rice Flour if needed and roll out into a thin dough, about ¼ inch thick. Cut shapes, or squares. Place on lightly greased baking sheet. With the tines of a fork, prick the tops of the crackers and sprinkle lightly with sea salt. Bake in a 350 F oven for approx. 15 minutes. Cool and store in a tightly closed container.

Jealously Guarded Secret Oatmeal Cookie Recipe

These cookies were my secret while my sons were growing up. They are a secret, because all the other moms wonder how you can have cookies fresh from the oven only a few minutes after you walk in the door after work. Shhh...you make them up ahead of time and keep the dough in the fridge, then just scoop out whatever you want to bake.

Of course, you have to use gluten free pure oats like those from Cream Hill Estates in Quebec.

 

Jealously Gurarded Secret Gluten Free Oatmeal Cookies Recipe

by: Trina Astor-Stewart

Blend together well:
5 cups Pure Oatmeal
3 cups Astoria Mills All Purpose Mix #1
1/2 cup Astoria Mills Aztec Harvest Blend Mix #4 (optional -adds great fiber and nutrition)
2 cups sugar
2 cups raisins
1 cup walnut pieces
2 teaspoons salt
4 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon Xanthan Gum
(Add gf chocolate chips if you like)

Add wet ingredients:

2 cups vegetable oil
4 eggs -or add 1/4 cup ground flax seeds to dry ingredients
2 teaspoons pure vanilla extract
1 cup boiling water

Blend all together well. Place in a tightly closed container in the refrigerator and use as needed. To bake, place spoonfulls of dough onto a greased cookie sheet, leave room for spreading. Bake at 400F for about 12 to 15 minutes.

 

 Gluten Free -Olympic Pep ...Chocolate Brownies

©Trina Astor-Stewart
Everyone needs a little extra pep or energy and chia seed and flax are so good for you. I always think it is fun to add a bit of extra healthy stuff, even in a treat. Astoria Mills baking flours are enriched too!
Go for the Gold and Enjoy the Olympics ....and some Olympic Pep Chocolate Brownies.

1. - Blend together well in separate bowl
¾ cup Astoria Mills Pastry Flour Mix #2
½ teaspoon Xanthan gum
½ cup Chopped Walnuts
1/8th teaspoon salt
2 tablespoons ground flax seeds
1 tablespoon ground Chia seeds
Set aside.
2. -In a small saucepan melt and set aside:
½ cup butter
¼ cup cocoa
3. -In a medium size bowl, beat
3 eggs until frothy, add, but don’t stir
3/4 cup Brown sugar
1 teaspoon pure Vanilla Extract
Now add melted chocolate and egg mixture on top of flour mixture and stir all together quickly.
Scrape batter into an 8x8 square buttered pan. Bake in a 350 F oven for 25 to 30 minutes. Don’t overcook. Frost while still warm. Cool completely before cutting.

Note: You can also use Astoria Mills All Purpose Flour Mix #1 for the brownie recipe above. They turn out great, Mix #2 makes them just a bit more oohey goohey, you decide.

Chocolate & Peppermint Frosting:
Beat together
4 tablespoons soft butter
5 tablespoons Boiling water
1 & 1/3 cups icing sugar
1/3 cup cocoa
2 or 3 drops of peppermint extract
 

If you are looking for an easy and delicious gfcf pizza crust to make try
Astoria Mills Italian Breads & Pizza Mix #5 ...it is enriched and has added fiber.

The Perfect GF Pie Crust  ...yes this is it!
©Trina Astor-Stewart

This GF pie crust  for one pie, slices beautifully and tastes great!  Be careful to use only ¼ teaspoon Xanthan Gum, or it will be too soft and won’t slice properly.

Cream together,
1 cold egg
½  cup vegetable shortening or lard
½ cup butter
1 tablespoon vinegar
1 tablespoon brown sugar
5 drops Pure Vanilla Extract 
1/4 cup cold water
¼ teaspoon xanthan gum
2 cups Astoria Mills Pastry Flour Mix #2

Mix together into a soft dough. I often use a food processor. As the dough is soft, it is best not to try and roll it out. (Although you can roll it if you up the flour Mix a bit, I like the flakiness and speed of the no roll method though)  Best to pat it into the pie pan or tart tin using a bit of my GF flour mix on your fingers. Sometimes I also place a layer of plastic wrap over the dough in the pie plate and smooth into place around the bottom and sides.  Then remove the  plastic wrap and pinch edges slightly to make a decorated edge.

To make a top crust, roll out some dough between two sheets of plastic wrap about the size of the pie plate you are covering.

I find that placing the finished pie shell in the freezer for a few minutes before adding the filling works well. In fact most of the time I make a double batch of dough and fill about 3 pie plates with dough, and freeze. This way I have an unbaked crust ready and all I have to do is make the filling and bake. 

Turkey Meatloaf

Meat layer:
1 ½ lbs. ground turkey
½ cup finely chopped onion
½ cup finely chopped celery
1 garlic clove, finely chopped
2 Tablespoons finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
¼  teaspoon curry powder
1 teaspoon gluten free soy sauce
3 eggs lightly beaten
1 cup breadcrumbs made from leftover GFCF and soy free Astoria Mills Light Brown Bread Mix #6

Astoria Mills Light Brown Bread Mix #6 makes great sandwich bread for slicing, tears like real bread does not crumble. Stays moist, soft and squishy for 3 days. The mix can also make light hamburg buns, dinner rolls and yes, even donuts! Astoria Mills breads have come out ahead on taste tests and even people who can eat wheat say they would eat this bread! It's got a little pep in it too ...enrichment plus Chia. Order yours today.

Topping
1 small tin tomato paste blended with
1 tablespoon fruity olive oil
dash salt and pepper each
4 tablespoons brown sugar

Method: Blend all ingredients together in the meat layer and place in a loaf pan. Spread topping over the meat layer and place in a pre-heated 325 F oven for about an hour until turkey is fully cooked. Remove from oven slice and serve with a side plate of salad and vegetables. 

Easy Thin Crust Gluten-Free Pumpkin Pie

Crust- Crumble together the following and dust evenly on buttered pie plate.
7 tablespoons Astoria Mills All Purpose Mix #1
1 tablespoon butter
2 tablespoons brown sugar

Filling: Beat eggs and add other ingredients and blend.
3 eggs
2 cups pure pumpkin Puree
¾ cup granulated sugar
1/4 tsp salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk

Add pumpkin filling on top of thin crust and bake pie for about 35 minutes at 350F. Cool and serve with a dollop of whipped cream sprinkled with cinnamon.

Green Bean Casserole -Gluten Free

Saute 2 chopped onions in 5 strips of chopped bacon (or olive oil)until brown
Add 1 lb green beans
1/4 teaspoon salt and pepper each
1 teaspoon gluten free soy sauce

Place in a casserole dish and pour this mixture on top:

1/4 cup parmesan cheese
1/2 cup milk blended with
2 tablespoons corn starch

Place a layer of sauteed onion slices cut in rings on top

Place in 350 F oven and bake for 25 minutes. Serve hot.

The Five Minute Lunch

With a few leftovers you have a hot lunch or snack in less than five minutes!

In a bowl blend the following:
1 raw egg
1 tablespoon mayonnaise
¼ teaspoon baking powder
2 tablespoons Astoria Mills All Purpose Flour Mix #1
dash salt and pepper each
¼ cup diced cooked chicken
½ cup cooked mixed vegetables ( mixture of corn, peas, carrots etc.)
¼ cup diced mozzarella cheese ( optional)
Stir into a batter. Add a tablespoon of milk or water if batter is too thick.

Drop by the spoonful into a medium heat non-stick fry pan or into a little hot oil in a skillet making a 2 or three patties. Fry on one side until golden, flip and finish cooking on reverse side. Enjoy! A really great lunch for kids of all ages, quick and easy. Good served with a cheesy dip too.