Friday, January 28, 2011

Breadsticks, Gluten-free, Soy-free, Corn-free

Well, guess what?

Sickness has struck my house again. Not me this time. My mom and dad both came down with flaming colds.

So last night my mom made a delicious soup with ground beef, carrots, and brown rice noodles. She wanted some sort of bread thing to go with it. Usually she makes cinnamon muffins, but we we were all out of mix so I made . . . Bread sticks.

These are just about the easiest recipe for bread sticks ever. To change the flavor and cuisine of the bread sticks by adding little thing s like:

Italian: Italian seasoning in the dough, sprinkle with Parmesan cheese

Mediterranean: add some chopped sun dried tomatoes and feta cheese

Asian-ish: Sprinkle sesame seeds on top.

We had sick people so I kept it kind of simple.

Gluten-free, Soy-free, Corn-free French Bread Bread sticks

2 C White Rice Flour
1 C Millet Flour
1 C Tapioca Starch
4 tsp Sugar
4 tsp Yeast
4 tsp Xanthan gum
1 tsp Salt
4 Eggs (or 2 Tbsp Flax meal with 1/3 cup of hot water. Let sit for five minutes)
4 Tbsp Olive Oil
1 tsp Apple Cider Vinegar
1 C Warm Milk

1. Combine all the dry ingredients.

2. Add in all wet ingredients. Stir/knead until a ball of dough forms.

3. Preheat the oven to 425 degrees. Cut the dough into 14 pieces.

4. Roll out each piece on a well floured surface. Roll into a bread stick shape. Place on a parchment covered baking sheet. Repeat with rest of dough.

5. Brush sticks with olive oil and sprinkle with salt.

5. Bake for 12-16 minutes

These are best the first day they are baked, as are most gluten free goods. Enjoy!

Now for Favorite Finds Friday.

This week I love  . . . . Ziploc Freezer Bags!
I know, I know, it's technically not a food or product, but here is why I love it so much. I love quinoa, but sometimes don't have time to sit and wait the 20 minutes for it to cook. So what I do is cook up a double batch of quinoa, let it cool completely, then package individual servings in Ziploc baggies. The individual servings will stay in the freezer up to 2 months. All you have to do when you want quinoa is heat it up in the microwave or sit out overnight to defrost. So much easier!

Saturday, January 22, 2011

Favorite Finds Friday: Soy Free Creamer

Hey everyone!

Here we are in our second week of Favorite Finds Friday, and boy do I have a product for you.

I am not a coffee fan. I normally do not drink it. I would much rather have an iced tea, even in cold weather. The only way I would drink it is if it had a ton of Splenda and creamer. A year ago when I changed my habits and went healthy I looked up my favorite creamer and discovered it was basically a conglomeration of oils and artificial flavorings. Yuck. I never wanted to put that back in my body.

My family uses rice milk, but I hate the grittiness at the bottom of the cup. Not to mention it doesn't even taste the same.

Well, during a recent trip to Clark's I discovered this!

So Delicious Coconut Creamer. This stuff tastes amazing! It tastes like Coffee Mate creamer, plus all the ingredients are completely natural. I love it.

Bonus: It only has 10 calories a tablespoon.

I can't wait to try the other soy-free products So Delicious offers.

- Posted using BlogPress from my iPad

Tuesday, January 18, 2011

Gluten-free, Soy-free, Dairy-free, Corn-free Banana Bread

OMG! It is beautiful today. I am probably the only person in the united states enjoying 72 degree weather right now! It is like an Indian summer. Amazing!

This morning I made a delicious goat cheese, broccoli, and mushroom omelet.

Way better than my winter time fav of a half a sunflower seed sandwich.
And yes that's gluten-free bread, and I'm pretty sure it will kick any store bought gluten-free bread's rear. (cough, udi and rudi, cough)

I know that for most of you it is still rainy or snowing, so how about a nice warm gluten-free Banana Bread? I thought you might like that.

For this recipe you will need:

Gluten-free, Soy-free, Dairy-free, Corn-free Banana Bread

2 C Brown Rice Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg, fresh grated
2 Eggs, organic preferably
1 1/2 C Mashed Banana, I usually like mine brown then the ones in the picture, but I had to make bread right then.
1 C Sugar
1 tsp Vanilla extract
1/2 C Canola Oil

This is a one bowl recipe, which is awesome!

1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, baking soda, Xanthan gum, salt, cinnamon, and nutmeg.

3. Make a well in the center of the dry ingredients, then add the banana, sugar, oil, and vanilla. Mix the wet ingredients in the well, waiting to incorporate the dry ingredients until mixed thoroughly. Now combine the wet and dry ingredients. At this point you can add any add-ins you want: chocolate chips, walnuts, or even dried cranberries.

4. Pour into a bread pan and bake for 60 min or until a toothpick inserted in the center comes out clean.

5. Let cool then eat.

Beautiful and delicious!

Friday, January 14, 2011

Favorite Find Friday

Zander is winking at you. "How's it going, Hot Stuff?"

Hey everyone!

I'm starting something new this week. I've been cooking (and mostly eating!) healthily, gluten-free, soy-free, and corn-free now for 2 years. In that time, I've come across a lot of AMAZING products that I would love to share with you all. So starting today, I introduce to you . . . Favorite Find Friday!!!!

Each Friday i am going to show you one of my most favorite products, and give you either s recipe or a dish to use it in.

This week my Favorite Find is Burgers by AmyLu Caramelized Onion Chicken Burgers with Red Peppers and Gouda cheese.

These delicious all-natural burgers are free of:
- Gluten
- Soy
- Nitrates
- Preservatives
-Added MSG
- Artificial Ingredients

Here is all the nutritional information.

They are delicious! Plus, they are fully cooked. And only have 150 calories. I like having them for lunch either on a salad or as a chicken sandwich on a piece of White Bread.

Posted using BlogPress from my iPad
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