Thursday, October 23, 2014

recipes from gluten free baking by rachelle

Hello, my name is Rachelle and I'm from Gluten Free Baking By Rachelle. I was diagnosed with Celiac in 2009, my husband is gluten intolerant along with two of our kids. I have been cooking and baking since I was a little girl, I always told my mother I really would not benefit learning how to cook and bake as a child, she ensured me that I would think differently later in life, boy was she right because it has become my passion. 

When I was diagnosed with Celiac I was in utter confusion of how to now bake with what I would call foreign ingredients. After much frustration and diligence I have transitioned into the land of gluten free baking which is just as satisfying as before. Just when I thought I had a great handle on gluten free baking I then become more allergic to dairy and eggs and have had to completely eliminate both. I have certainly had my ups and downs and trust me my family isn't shy about saying, "I don't like that" but that has helped me figure how to do it better and tastier. All my recipes are 100% gluten free to begin with and over the course of the last year I have once again transitioned into gluten free, dairy free, and egg free. I just want to thank Sarah from Sarah Bakes Gluten Free Treats for having me as her guest!

I really wanted to share five of my most favorite recipes with you, starting with...

I brought some donuts to my neighbors who loved them and the kids loved them so much they almost ate them all except one which I saved for my husbands lunch, however the donut didn't make it to the lunch bag, but his tummy instead.  I will be making these donuts again and again in a variety of different flavors.

Gluten Free Vegan Coconut Cream Pie

Goodness, where do I begin? I have been on this kick lately and craving cream pies, donuts, cobblers,  muffins, oh gheesh I could go on and on.  With my current diet restrictions I'm not able to have dairy, wheat, or eggs.  So Delicious Dairy Free has me covered though with the their fantastic products! I was able to mimic a traditional Coconut Cream Pie to make a Gluten Free, Vegan, Coconut Cream Pie that is to die for!! My family was going ga ga for this pie, as a matter of factly our youngest daughter asked if I could make this pie for her birthday coming up in November, now thats quite the compliment and the hubby was a little upset when he thought I didn't save him a second piece.

This summer we picked a lot of fresh fruits for freezing, I don't like to purchase fruits I could other wise get for free and than I know exactly whats on them or where they came from.  Muffins of any variety are a favorite in our house, I like to have a muffin for breakfast or pack them in lunches. 

I love the lemony light flavor of this loaf and if you really like lemons as much as I do you could also add the zest to this recipe as well and make it even more lemony. YUM!! 

Gluten Free Blueberry Strawberry Mini Pies

A family favorite is pie and this Gluten-free Blueberry Strawberry pie is absolutely delicious. This pie has a sweet and sour filling paired with a flaky crust leaving me wanting more and more and they are mini pies so you can have more than one, right??

Thank you for letting me share with you today!!


Pin It

Monday, October 20, 2014

gluten free vegan gingerbread skeleton cookies

I did it. I took a classic Christmas cookie and made him a little creepy. The adorable gingerbread man cookie is now more suitable for Halloween. I think he's still pretty cute, even if he's dead. Gingerbread skeleton cookies. Another "spooktacular" sweet treat!

These frosted gingerbread men cookies are soft, not too sweet, and totally gingery. I like my gingerbread cookies on the thicker side so they stay nice and soft. You can make them as thick as you'd like. The simple icing is just powdered sugar and coconut milk, making it the easiest icing for cookie decorating. I made these for Kaden's preschool buddies and they thought it was super cool to decorate their own skeleton cookie. A fun idea for a kids halloween party, for sure!

gluten free vegan gingerbread skeleton cookies

makes 18-20 cookies

gingerbread cookies
  • 2 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups organic powdered sugar
  • 1/4 cup molasses
  • 1/3 cup coconut oil, soft
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 1 teaspoons vanilla extract

simple icing
  • 2 1/2 cups organic powdered sugar
  • 2-3 tablespoons So Delicious unsweetened coconut milk

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, coconut milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes. Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour. 

On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. Cut dough using gingerbread man cookie cutter or desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with). Bake for 7-8 minutes. Remove cookies from oven and place on cooling rack to cool completely.

While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons coconut milk. Stir until smooth. Add more coconut milk as needed. Place glaze in piping bag with small, round tip or use ziploc bag, cutting the tip. Pipe onto cooled cookies. Allow icing to sit for 1 hour to harden.

Pin It

Thursday, October 16, 2014

gluten free vegan classic pumpkin pie

For as long as I can remember, Thanksgiving has always been a big deal in our family. Everyone comes together for a day of sharing family memories, eating lots of yummy food and having hearts of thankfulness. My mom always creates an over the top menu, with everything being made from scratch. From the stuffing, to the rolls, to the mashed potatoes, to the cranberry sauce. No cans being used in our kitchen. My mom is an amazing cook! She always put her heart and soul into preparing a gorgeous feast.

It wasn't until I got older, that I realized how much work goes into Thanksgiving. I remember the first time I hosted at our house and how overwhelmed, yet totally excited I was! I love, love, love hosting. It brings me great joy to have people over for a meal. This meal, however, was going to be unlike any other I had put together.

When hosting at your house, start with the table decor. You don't need much, nor do you need to spend much. I just covered the table with a cream tablecloth, which I already had. Made a simple burlap runner to go down the center. Placed a few silk fall leaves, different size small pumpkins, a few candles on neutral stands and place cards. Simple cardstock place cards are great, handwritten or printed. Add a nice touch with a leaf stamp or even gluing on acorns (thats my fave!). I remember one year I had my daughter draw those hand turkeys for place cards, using her tiny hands. Adorable and personal.

Figuring out the menu can be overwhelming, but it doesn't have to be! I always stick with what I know and what everyone looks forward to having on Thanksgiving. Turkey, stuffing, mashed potatoes, sweet potatoes, fresh green beans, cranberry sauce, a beautiful fall salad, and gluten free rolls. Hosting definitely makes it much easier to control our food allergy needs. When we do have it at my mom's house, I just make sure I'm in the kitchen helping. That way I can see what ingredients are used, keep an eye on preparation and prepare my own dishes as well.

Let's get to the most important part of Thanksgiving...the desserts! I mean, besides being thankful for the outpouring of blessings in my life. Thank you, Jesus! Those sweet treats are the ones we look forward to all year long. I start all of my baking one or two days before the big day. There is no need to do any of the baking on Thanksgiving. Plan ahead! Bake those pies and make your traditional cookies.

The classic pumpkin pie. Really, the only dessert anyone in my family cares about. It's just not Thanksgiving without it. Who would have thought you could make it without gluten, eggs and dairy? I'm here to tell you it's totally possible and completely delicious. The perfect buttery pie crust, the silky pumpkin spice filling and the must have, creamy So Delicious CocoWhip on top. Oh heavens! I totally don't wait until Thanksgiving to make this dessert. I've already made one and I'm sure they'll be many more.

Now that I've shared a few tips and traditions on our family's Thanksgiving, I'd love to hear from all of you! What are some of your Thanksgiving traditions, how you do this holiday "allergen-free" and are there any recipes you would love to see made gluten, dairy and egg free? Share away, my gluten free friends and enjoy my recipe for the classic pumpkin pie!

gluten free vegan classic pumpkin pie

serves 8

pie dough
  • 1 1/2 cups Sarah's gluten free flour blend
  • 2 tablespoon organic cane sugar
  • 1/2 teaspoon salt
  • 4 tablespoons Earth Balance vegan butter, cold
  • 3 tablespoons organic non-hydrogenated shortening
  • 4 tablespoons ice-cold water
  • 1 teaspoon apple cider vinegar

pumpkin filling
  • 2 cups pure pumpkin puree
  • 1 cup So Delicious original culinary coconut milk, stirred
  • 1/2 cup cane sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cornstarch or tapioca starch 
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • So Delicious CocoWhip dairy free whipped topping or whipped coconut cream

Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.

Preheat oven to 350 degrees. Grease a 9-inch pie pan with extra shortening or cooking spray. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin. Remove plastic wrap from top and place pie pan upside-down onto dough.  Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.

To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended. Pour filling into pie crust. Bake for 50-55 minutes or until center is set. Allow to cool on cooling rack. Refrigerate for 2 hours or overnight. To serve, slice and top with cocowhip whipped topping.

*If you are unable to find So Delicious culinary coconut milk, simply use 1 cup full-fat canned coconut milk, stirred.

Be sure to check out the So Delicious facebook page for more delicious allergen-free holiday recipes!

Pin It

Tuesday, October 14, 2014

gluten free vegan ghost cupcakes

As promised, I'm sharing more "spooktacular" halloween treats! Did you get a chance to check out the mummy cookies that I shared last week? Totally adorable and not too scary. I have to thank pinterest for always inspiring me to get creative during the holidays. There are so many fabulous halloween tricks and treats out there. Be sure to follow me on pinterest, where I'll be sharing all of my most recent and favorite recipes!

These ghost cupcakes are the easiest allergen-free halloween treat EVER. All I did was take my chocolate cupcake recipe, top with fluffy vanilla buttercream and add two chocolate eyes. I told you they were easy. These little ghosts are far from spooky. They're just a simple way to take a gluten free vegan cupcake from ordinary to frightfully cute!

gluten free vegan ghost cupcakes

makes 14 cupcakes

chocolate cupcakes
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 cup good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • 1/3 cup sunflower seed oil
  • 1 teaspoon pure vanilla extract

vegan vanilla buttercream frosting
  • 1/2 cup organic non-hydrogenated shortening
  • 2 tablespoons Earth Balance vegan butter, cold
  • 3 cups organic powdered sugar, sifted
  • 2-3 tablespoons So Delicious coconut milk coffee creamer (regular or french vanilla)
  • 1 teaspoon pure vanilla extract
  • dairy free mini chocolate chips or chocolate candies

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed. Beat buttercream until light and fluffy. Place in piping bag with large round tip. Pipe tall mound of frosting in center of cupcake, pulling tip away to create small peak. Add chocolate chips or candies for eyes. Best enjoyed within 1-2 days.

Pin It

Friday, October 10, 2014

dairy free pumpkin spice milkshake

Apparently California didn't get the memo that it's actually fall, not summer. It's October and we're still wearing shorts and flip-flops. As much as I love the summer, 5 months of heat is enough for me. I'm ready for cozy sweaters, boots, scarves and a hot cup of chai tea. 

Until it totally feels like fall, I'll just be sitting over here enjoying a pumpkin spice milkshake! I don't remember the last time I had a real, made-with-vanilla-ice-cream, milkshake. With how many cartons of So Delicious coconut milk ice cream I go through, I'm surprised it hasn't crossed my mind. Maybe it's a good thing. 

These dairy free pumpkin spice milkshakes have instantly become my new addiction. Oh my heavens. I thought I had tasted just about every pumpkin treat out there. Nope. Vanilla coconut milk ice cream, coconut milk, pumpkin puree, ice, maple syrup, and pumpkin spice, all blended together. Those ingredients create pretty much the best milkshake ever. So creamy. It's the perfect fall drink. You better believe that I'll still be making these bad boys when it's 30 degrees outside!

dairy free pumpkin spice milkshake

serves 2

  • 1 cup So Delicious vanilla coconut milk ice cream
  • 1 cup So Delicious unsweetened coconut milk 
  • 1/3 cup pure pumpkin puree
  • 5-6 ice cubes
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup So Delicious CocoWhip dairy free topping (optional)

Add ice cream, coconut milk, pumpkin puree, ice, maple syrup and pumpkin pie spice to high-powered blender. Blend on high until smooth and well blended, 1-2 minutes. Pour into glasses. Top with cocowhip (if desired) and enjoy!

Pin It