Best Gluten-Free “White” Bread

Mmm…finally! I found a good! gluten-free “white” bread recipe. I found it online and did some alterations to fit my tastes and what I did. This is definitely one of my new favorites! It tastes just like “homemade normal gluten-containing white bread”. I even tested it on my picky normal family and they all said it was fine, just a little chewier or moister maybe. Anyway, I’ve tested A LOT of bread recipes out there and this ones sure amazing! Try it and let me know what you think!

Dry Ingredients:

• 2 cups brown rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/3 cup cornstarch
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons sea salt
• 1 tablespoon honey
• 1 tablespoon Energy-Egg Replacer
• 1 tablespoon active dry yeast

Wet Ingredients:

• 4 egg whites
• 4 tablespoons safflower oil
• 1 teaspoon cider vinegar
• 1 1/4 cups water

For bread makers: Sift and mix all the dry ingredients together. Mix wet ingredients together. Place wet ingredients in your bread maker and then dry ingredients (or according to your bread makers instructions). Select the gluten-free cycle if you have one, or select basic bread/white bread. Cook. Remove from pan immediately when done and allow to cool before slicing.

For those of your doing it in the oven: Grease one bread pan, preferably a smaller one. Set aside. Combine 1/2 cup of the water (make sure its about 110 degrees, warm, but not too hot), 1 T. honey, and yeast. Whisk together. Let sit for ten minutes. While you are waiting, sift together your dry ingredients (except yeast) or whisk them together. In a separate bowl, combine wet ingredients. Add the wet ingredients into the dry, and stir. Add the yeast mixture. Stir to combine. Preheat the oven to 200. Turn it off once it reaches 200 degrees. Knead the bread with a mixer or strong muscles, for about 4 minutes or more. (Or if you have a stand mixer, let it mix a little longer). Scoop dough into prepared pan. Smooth the top of the dough with wet fingertips. Cover with plastic wrap and place in warmed oven. Let rise 20 mins or until the dough is to the top of the pan or close to it. Take the bread out. Preheat the oven to 375 and then take the platic of the dough. Place the pan in the oven. Cook for 40-45 mins or until done. Let cool before slicing (if you can!) Enjoy!

I would love to hear any comments, suggestions, alterations, results etc that you found! Please comment and let us know!

Homemade Healthy Fish Sticks/Fingers ! :)

Traditional Fish Sticks

Breaded Fish Sticks

What’s in your fish sticks? Are they full of gluten and preservatives? Here’s a recipe I love that’s gluten-less, preservative free, sugar-free, milk-free and simple. It is so much healthier and cheaper too! Plus, the kids will love it! Freeze a bunch in advance for a healthy, quick dinner!

Recipe:

2 skinless fish fillets

1/2 c. corn meal OR 1/2 c.GF bread crumbs

sprinkling of salt, garlic, and pepper (plus any other spices you desire) over the corn meal or bread crumbs

1 egg OR 2 egg whites OR 1/4 c. oil

If frozen, defrost fish fillets. Cut into fish sticks or patties/fillets if you like. Set aside. Preheat oven to 400. Pour 1/2 c. corn meal on a plate with spices. Mix spices and cornmeal together and spread out evenly on a plate. Prepare eggs or oil in a bowl. Lightly grease a cookie sheet. Dip the fish into the oil or eggs, and then place in the cornmeal mixture, flipping so it gets on bottom of the fish too. Place completed fish sticks on the cookie sheet. After the tray is full, cook for about 10-15 mins or until done. Breaded fish fillets take slightly longer.

Double or triple this recipe and experiment with the exact measurements. This is a rough estimate and it really depends on how big your fillets are etc. Based off my chicken nugget recipe.

Looking for a healthier tarter sauce recipe? See mine here.

Healthy, Delicious, and Simple Homemade Chicken Nuggets

Ever crave those McNuggets? Ever think to yourself, $1 or more for 4 gluten-laden, 56% corn, 38 ingredient,petroleum antioxidant sprayed chicken nuggets isn’t worth it? (Want to read more about what is really in those “nuggets”? Read this. ) Anyway, rather than buy these guys or even those prepared and frozen at the grocery store, try this recipe. It is so much healthier and cheaper too! Plus, the kids will love it! Freeze a bunch in advance for a healthy, quick dinner!

Recipe:

2 skinless chicken breasts

1/2 c. corn meal

sprinkling of salt, garlic, and pepper (plus any other spices you desire) over the corn meal

1 egg OR 2 egg whites OR 1/4 c. oil

If frozen, defrost chicken breasts. Cut into bite-size pieces or strips if you like. Set aside. Preheat oven to 400. Pour 1/2 c. corn meal on a plate with spices. Mix spices and cornmeal together and spread out evenly on a plate. Prepare eggs or oil in a bowl. Lightly grease a cookie sheet. Dip the chicken into the oil or eggs, and then place in the cornmeal mixture, flipping so it gets on bottom of the chicken too. Place completed nuggets on the cookie sheet. After the tray is full, cook for about 20 mins. Chicken strips take slightly longer. Nuggets/Strips are done when you can pierce them with a fork and there are no juices or the juices are clear.

Double or triple this recipe and experiment with the exact measurements. This is a rough estimate and it really depends on how big your chicken is etc. Based off this recipe.

Food Review #28: The Power of Fruit Original All-Fruit Bars

I saw this new product in my grocer’s freezer the other day. I’d never seen anything like this before. I mean, sure, I’ve seen fruit bars and popsicles, but just fruit? NO sugar? Amazing! And the taste? Even better.

Why?

• Completely natural. 100% all fruit
• Real Fruit chunks
• No Gluten, Dairy, Sugar, Preservatives, Additives, Colors, etc!
• Low Calorie and Low Fat.
• Delicious!

What’s inside: strawberries, cranberries, blueberries, mangoe chunks, pineapple, bananas, white grape juice concentrate, water and nothing else. No added sugar, color, or preservatives. None. Zero. Zilch.

What to do with these:

1. Enjoy one of these at your next picnic
2. Enjoy one on a hot summer day.
3. Keep the kids cool and happy with a healthy treat they will actually enjoy.

Have you tried these? Let me know what you think!

Food Review #27: Purely Decandent Dairy Free Non-Dairy Frozen Dessert: Turtle Trails

OH MY! That’s all I have to say! This is DELICIOUS!!!!

Why?

• Caramel swirls
• chocolate covered praline candy that is almost ok it is, too sweet (actually try it, and let me know what you think )
• smooth,ice-cream like consistency
• tastes like “normal” ice-cream and even better! It’s definitely decadent
• So good, I almost ate the whole pint in one sitting!(Believe it or not, I don’t usually do that anymore.)

What’s inside: INGREDIENTS: FILTERED WATER, ORGANIC SOYMILK (FILTERED WATER, ORGANIC SOYBEANS), ORGANIC DEHYDRATED CANE JUICE, CHOCOLATE COATED PECANS [BEET SUGAR, PECANS, COCONUT OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, SOYA LECITHIN (AN EMULSIFIER),VANILLA, PEANUT OIL, SALT], CARAMEL SAUCE (ORGANIC TAPIOCA SYRUP, WATER, MOLASSES, NATURAL FLAVORS, SOY PROTEIN, COCOA BUTTER, SODIUM CITRATE, SALT, CARRAGEENAN), ORGANIC BROWN RICE SYRUP AND/OR ORGANIC TAPIOCA SYRUP, ORGANIC SAFFLOWER OIL AND/OR ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, CAROB BEAN GUM, GUAR GUM, ALGIN (KELP EXTRACT), CARRAGEENAN, YUCCA EXTRACT, POTATO SUGAR, SALT.

What to do with it?

1. Enjoy a big scoop with “dairy-free whipped cream-SOYATOO!

2. Enjoy it on a cone.

3. This would make one heck of a banana spilt!

4. Any other ideas? Let me know!

Food Review #26: Suzanne’s Ricemellow Creme (FLUFF)

I love peanut butter and “fluff” sandwiches, also known as fluffernuter! For those who don’t have fluff (the west, think of it like marshmallow creme only better). I grew up with them. And so I was sad, when I realized I could no longer eat them! But, I found this product and was extremely excited to try it! And I think it is pretty good!

Why?

• It’s sugar-free, sweetened only with brown rice syrup. (NO CANE SWEETENERS YEAH!)
• It’s gluten-free
• It’s dairy-free.
• It taste is close enough to “fluff” that I use it when I’m craving it and for recipes.
• Although it is not as fluffy as “fluff” and isn’t quite as tasty, it’s still 100% better than none!

What’s inside: Brown rice syrup, soy protein, natural flavors, natural gums

What to do with it?

1. Serve yourself (0r your kids) a “fluffernuter” or ricemellow-nutter!

2. Make yourself some yummy, rice crispy treats! See my recipe here.

3. Dollop some on your hot chocolate

4. Make a s’more!

GF, DF, and Sugar-Free Rice Krispie Treats!

Mmm, gooey rice crispy treats! My favorite! I missed these guys for a while . Anyway, I found a recipe (and then edited it) and “marshmallow” type treat I could eat these with.

Here’s my recipe.

Ingredients:

3 c. Erewhon Brown Crispy Rice

1.5 t. Earth balance, ,melted or extra virgin olive oil

slight more than 1 c. of Suzanne’s Rice Mellow Creme

Stir Rice Mellow Creme and “butter” together on the stove until combined. Add the brown rice crispies and pour into a greased 8×8 square pan. Let cool. When it’s hard enough to eat and cut, serve. If not, place in the freezer for a few minutes or until hard enough. Cut, serve, and enjoy!