Gluten Free Vanilla Bean Ricotta Pancakes
4

If a recipe for 12 generous gluten free ricotta pancakes has only 2/3 cup (8 grams per pancake) of flour and 1/4 cup of sugar (4 grams per pancake), it … more »

Gluten Free Vanilla Bean Ricotta Pancakes

If a recipe for 12 generous gluten free ricotta pancakes has only 2/3 cup (8 grams per pancake) of flour and 1/4 cup of sugar (4 grams per pancake), it probably qualifies as low carb, right? I honestly don’t know, though. I know that some of you want me to know (I even got an email asking me if it was even legal for me to post recipes without nutrition information! P.S. it’s perfectly legal, no worries). And part of me wants to know and wants to care, for you, you know? But mostly, I simply can’t commit to either the time it would take to plug all the information for every recipe into an online nutrition calculator—or the weight of that responsibility. Now, I cook and bake from all 3 Gluten Free on a Shoestring cookbooks all. the. time. And one of my favorite recipes from my first cookbook is the Ricotta Pancakes on page 67. Every time I make them, I think, wow, these are so light and fluffy, and they really must be low carb and isn’t that nice. But … that’s as far as I ever get.

Gluten Free Vanilla Bean Ricotta PancakesRecently I started playing around with the recipe from the book (one I know from emails over the years is also a reader favorite! yay!), and found that it works even better with my basic gum-free gluten free flour blend. So ridiculously light and fluffy! And the batter is so easy to pour, too, which makes the actual pancake cooking a dream.
Gluten Free Vanilla Bean Ricotta PancakesInstead of the subtle lemon flavor from the lemon zest that the original recipe calls for, I added 2 teaspoons of vanilla extract plus the seeds from half a vanilla bean (I buy vanilla beans pretty cheap in bulk online and keep them stored in rum, which I occasionally use as homemade vanilla extract but mostly just use to store the beans and keep them from drying out or going bad). The result? Light, fluffy, deeply vanilla, probably low-carb, definitely low-sugar gluten free ricotta pancakes.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: About 12 pancakes
Ingredients

2/3 cup (93 g) basic xanthan gum-free gluten free flour blend (61 grams superfine white rice flour + 21 grams potato starch + 11 grams tapioca starch/flour)

1/4 cup (50 g) sugar

1 teaspoon baking powder

2 eggs (120 g, out of shell) at room temperature, beaten

Seeds from 1/2 vanilla bean

1 cup (250 g) low-moisture ricotta cheese (part-skim or whole milk), at room temperature

1/2 cup (4 fluid ounces) milk, at room temperature

2 teaspoons pure vanilla extract

Directions
  • In a large bowl, place the flour blend, sugar and baking powder, and whisk to combine. In a separate small bowl, place the eggs, vanilla seeds, ricotta cheese, milk and vanilla extract, and beat to combine well. Create a well in the center of the dry ingredients and add wet ingredients, and beat until smooth. The batter should be pourable.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching. Allow to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the skillet, and repeat with the remaining batter.

  • Adapted from Ricotta Pancakes on page 67 of Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2011).

Love,
Me

 

P.S. Which Gluten Free on a Shoestring cookbooks do you have? Your support means so much to me. :)

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-vanilla-bean-ricotta-pancakes/
New York Times-Style Gluten Free Double Chocolate Chip Cookies
6

Once a person who calls herself a food blogger (that’s me!) has adapted the famous New York Times Chocolate Chip Cookies to gluten free (and then made an oatmeal cookie version), … more »

New York Times-Style Gluten Free Double Chocolate Chip Cookies

Once a person who calls herself a food blogger (that’s me!) has adapted the famous New York Times Chocolate Chip Cookies to gluten free (and then made an oatmeal cookie version), you’d have to imagine that a gluten free double chocolate chip cookies version isn’t too far behind. And even though my children are still away at sleepaway camp for another week or so,* I know that for some of you back-to-school has already happened (or is coming any day now). And there’s nothing that eases their way back to school like a surprise 5-inch chocolate chip cookie in their lunchbox.

*If my children are away at sleepaway camp, then who is that lovely young hand model in the photo? That would be our neighbor’s young daughter, who graciously agreed to stand in for my youngest in the role. She was a total natural, and should probably look into an agent. Her future is bright.

New York Times-Style Gluten Free Double Chocolate Chip Cookies

To keep the cookies from burning on the edges as they bake, just press the balls of dough into 3/4-inch tall disks. They’ll bake up just right.

New York Times-Style Gluten Free Double Chocolate Chip Cookies

Now, if you’re new to this style of cookie, you’ll notice that they call for a few different kinds of flour—including the Bread Flour blend from my newest book, Gluten-Free on a Shoestring Bakes Bread. It’s this blend of flours that gives this style of cookie its unique crunchy-chewy texture. If you’ve never tried it, you’re really in for a treat. And of course, since we’re in for the double chocolate this time, it’s a chocolate-lover’s paradise. Give it a try! It might just become a new family favorite.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 10 5-inch cookies
Ingredients

8 tablespoons (112 g) unsalted butter, roughly chopped

4 ounces bittersweet chocolate, roughly chopped

1/2 cup + 2 tablespoons (88 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 tablespoons (14 g) cornstarch

7/8 cup (122 g) Gluten Free Bread Flour*

3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed is better, but natural will work, too)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup + 2 tablespoons (120 g) granulated sugar

10 tablespoons (140 g) packed light brown sugar

1 egg (60 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In a small, heat-safe bowl, place the chopped butter and chopped chocolate. Place the bowl over a small pan of simmering water, making sure the water doesn’t touch the bowl, stirring occasionally until the butter and chocolate are melted and smooth. Remove the pan from the heat and set the bowl aside to cool briefly. (Alternatively, you can melt the butter and chocolate in the microwave on 60% power in 30-second bursts.) In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, cocoa powder, baking soda, baking powder, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the cooled butter and chocolate mixture, plus the egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.

  • On baking day, preheat your oven to 350°F. Line two large rimmed baking sheets with unbleached parchment paper. Divide the dough into 10 balls, each nearly 3 1/2 ounces (the size of generous golf balls), and place them  at least 6 inches apart from one another on the prepared baking sheets. Press the balls of dough into 3/4-inch thick disks, and sprinkle the tops lightly with coarse salt. Place in the preheated oven and bake until mostly set, but still soft toward the center (about 15 minutes). The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set.

  • Adapted from my New York Times-Style Gluten Free Chocolate Chip Cookies, which are adapted from the famous New York Times Chocolate Chip Cookie recipe.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread! Your support means the world to me.

Recipe Available at: http://glutenfreeonashoestring.com/new-york-times-style-gluten-free-double-chocolate-chip-cookies/
Easy Gluten Free Crepe Cake
5

Is it just me, or do crepes (gluten free or otherwise) not really get the props that they deserve? Maybe it’s because they have that Frenchie name and stuff, but … more »

Easy No Bake Gluten Free Crepe Cake

Is it just me, or do crepes (gluten free or otherwise) not really get the props that they deserve? Maybe it’s because they have that Frenchie name and stuff, but really? There’s a pretty good argument to be made that they’re at least as easy to make as pancakes and, like, more versatile since you can roll things up in them … or layer them up into a delightfully easy no bake gluten free crepe cake. Like this one!

Easy No Bake Gluten Free Crepe Cake

Since the crepes we make aren’t If you like, you can even make the crepes ahead of time, wrap them well and keep them at room temperature for a day (or even 2!) before layering them into a cake. But the best part? It’s a make-ahead cake like this gluten free chocolate wafer icebox cake, and it needs to set up in the refrigerator so that it can be sliced properly.

Easy No Bake Gluten Free Crepe Cake

See how easy it is to assemble? Just layer a crepe with some whipped cream, followed by berries and more whipped cream, and another crepe. Keep going until you reach the tippy top. That’s it! I usually store it in the refrigerator just like that, and then put the final layer of whipped cream and a sprinkle of artfully placed berries just before serving.

Easy No Bake Gluten Free Crepe Cake

The result is kind of more impressive than the relatively small effort involved deserves. But isn’t that the best kind of summer dessert? Celebrate the days of cheap, flavorful berries while they last with this easy no bake cake. Then sit back and enjoy these last weeks of summer break.

Prep time: 15 minutes       Cook time: 10 minutes       Yield: 1 no bake cake
Ingredients

1 1/2 cups (210 g) basic xanthan gum-free gluten free flour blend (139 grams superfine white rice flour + 46 grams potato starch + 25 grams tapioca starch/flour)

1/4 teaspoon kosher salt

3 tablespoons (36 g) granulated sugar

3 large eggs (180 g, out of shell) at room temperature, lightly beaten

3 tablespoons (42 g) unsalted butter, melted and cooled

2 1/4 cups (18 fluid ounces) milk, at room temperature (not nonfat)

3 cups (24 fluid ounces) heavy whipping cream, chilled

1/4 cup (29 g) confectioners’ sugar

1 pound fresh strawberries, washed, hulled and sliced

1 dry pint (about 2 cups) fresh blueberries, washed and patted dry

Directions
  • First, make the crepe batter. In a large bowl, place the flour, salt and granulated sugar, and whisk to combine well. Add the eggs and butter, blending well after each addition. In a slow and steady stream, add the milk while whisking to combine. Continue to whisk the mixture until the batter is smooth. The batter should be thin and easily pourable. Continue to whisk until it begins to thicken. For best results, blend the mixture in a blender and process until smooth, then place the batter, covered, in the refrigerator to sit for about 30 minutes until chilled. It should thicken a bit as it chills.

  • Make the crepes. Heat a 12-inch nonstick skillet over medium-high heat. Once the skillet is hot, hold the skillet just above the heat source and ladle 1/4 cup of batter into the pan. As soon as the batter hits the pan, swirl the pan to spread the batter evenly and thinly into a circle. Place the pan on the heat and allow to cook until the crepe is set but not crispy (1 to 2 minutes), and flip with a wide spatula. Allow the other side to cook for about another 30 seconds or until just set. Remove the crepe from the pan and cover with a moist tea towel. Repeat with the remaining batter and stack the crepes, covered. There should be about 8 crepes by the end, and you will likely only need 6 of them. Set them aside to cool.

  • Make the filling and assemble the cake. In a large bowl with a handheld whisk or the bowl of your stand mixer fitted with the whisk attachment, place the chilled heavy cream. Beat the cream on medium speed until soft peaks form. Add the confectioners’ sugar, and continue to beat, increasing the speed to medium-high (but not to high), until stiff, shiny peaks form. Whipping the cream slowly yields a more stable whipped cream. To assemble the cake, on a cake plate (and/or on a 10-inch cardboard cake circle), place one of the cooled crepes. Cover with a thin layer of about 1/4-cup of the whipped cream, and top with a single layer of the strawberries and/or blueberries, pressing the berries gently into the whipped cream. Top with another even layer of whipped cream to create an even single layer of filling. Cover with another crepe, follow with more whipped cream, another layer of berries followed by cream and another crepe. Continue layering until there is a total of 6 layers of crepes. On top of the sixth crepe, spread a layer of whipped cream and scatter some of the remaining berries toward the center of the cake. Press them down gently to adhere. Place the cake in the refrigerator for at least 3 hours and up to overnight for the cake to set. Remove from the refrigerator, slice and serve chilled.

  • Crepe recipe adapted from the Crepes on page 209 of Gluten Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? Did you know there’s another one  (cover coming soon!) coming out March 2015?! Pick up your copies of the first 3 today!

Recipe Available at: http://glutenfreeonashoestring.com/easy-gluten-free-crepe-cake/
Easy Nutella Chocolate Mousse
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With my children away at sleepaway camp for a few weeks, there’s a whole lot of pressure on my husband—to eat. I’m not one of those uber-annoying food bloggers who, … more »

Easy Nutella Chocolate Mousse

With my children away at sleepaway camp for a few weeks, there’s a whole lot of pressure on my husband—to eat. I’m not one of those uber-annoying food bloggers who, like, never ever eats what she makes. I’m not even sure why that’s annoying, since what’s the difference to you if I eat it or if I don’t. But I do eat it. Sometimes, it’s not my favorite, and I keep that to myself for obvious reasons. But mostly I’ll eat anything, anything at all. Here’s the thing, though: I’m only one person. And sometimes I have to make things like this smooth and dreamy, Easy Nutella Chocolate Mousse a few times before I get it just right. My husband eats later than the kids during the week, so he usually gets what’s left. Poor guy. But with the kids away? His cup (and his plate) runneth over.

Easy Nutella Chocolate Mousse—Step by Step

This is a lot like the chocolate mousse from the Gluten Free Chocolate Mousse Cake that is the cake of my dreams. But, um, it’s Nutella chocolate mousse. Come to think of it, you could use this mousse in place of that one in that cake, and blow everyone’s mind.

Easy Nutella Chocolate Mousse

Something else this simple chocolate mousse has going for it? Very nice, long refrigerator life. It keeps beautifully in the refrigerator for days and days. So I don’t have to force my husband and my neighbors to eat too much of a very, very good and velvety chocolate thing until the kids come home.

Prep time: 15 minutes       Cook time: none       Yield: About 6 servings
Ingredients

1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)

1/2 cup (4 ounces) warm water (about 85°F)

9 ounces dark chocolate, chopped

8 tablespoons (148 g) Nutella chocolate hazelnut spread

2 cups (16 fluid ounces) heavy whipping cream

Whipped cream and chocolate shavings, for serving (optional)

Directions
  • In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate, and place the bowl over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate over the simmering water, stirring occasionally, until smooth.  (Alternatively, you can melt the chocolate in the microwave in short, 30-second bursts, stirring well in between.) Remove the melted chocolate from the heat and add the Nutella and the cocoa powder dissolved in water into it, whisking until smooth. The mixture should be relatively thick but smooth and shiny. Set the bowl aside.

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until stiff, but not dry, peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain.

  • Transfer the mousse to a large pastry bag fitted with a large, plain, open piping tip. Pipe the mousse into small ramekins, jars or a well-greased miniature cheesecake pan. Place in the refrigerator to chill until firm (about 2 hours). Serve chilled, with the (optional) whipped cream and chocolate shavings.

Love,
Me

 

P.S. If you haven’t yet, won’t you pick you your copy of Gluten Free on a Shoestring Bakes Bread? It means so much to me. :)

Recipe Available at: http://glutenfreeonashoestring.com/easy-nutella-chocolate-mousse/
Gluten Free Zucchini Parmesan
22

I don’t know what it’s like by you this summer, but for us? It’s all zucchini, all the time. Every morning, my husband marches into the kitchen with his very, very … more »

Gluten Free Zucchini Parmesan

I don’t know what it’s like by you this summer, but for us? It’s all zucchini, all the time. Every morning, my husband marches into the kitchen with his very, very local (so chic!) backyard zucchini harvest, and I won’t lie: my heart kind of sinks. I’m hoping for tomatoes, even though I know they’re weeks away still (why do my tomatoes always take so long to turn red?!), and here he is. Again, with the zucchini. I’ve gotten pretty creative over the years with gluten free zucchini recipes, but my kitchen antics always prove no match for summer’s relentless annual bumper crop. I know I know. First world problems. But still. Last week, it was Gluten Free Zucchini Yeast Bread. This week? Gluten Free Zucchini Parmesan. Layer it up, all eggplan-parm-style. Or …

Gluten Free Zucchini Parmesan

Just enjoy them with some tomato sauce for dipping, just as they are baked. It’s easy! And unlike some zucchini recipes, you use up a ton of your zucchini crop.

Gluten Free Zucchini Parmesan

You can see (and could have guessed) how easy it is to make zucchini-parm. But what you might not be able to tell from the step by step photos above? In the summertime, my favorite recipe for simple tomato sauce is better than ever because of a secret ingredient: shredded fresh zucchini! To my basic recipe, I add two simple things: a small can of tomato paste, and 2 medium fresh zucchini, pureed. It gives a surprising depth of flavor to the sauce, and, of all things, makes it creamy. Creamy! Amazing.

Gluten Free Zucchini Parmesan

Oh, zucchini. You are an enigma wrapped in a mystery. Next year, maybe we’ll just grow cucumbers…

Prep time: 20 minutes       Cook time: 15 to 25 minutes       Yield: 4 servings
Ingredients

4 medium-sized zucchini or yellow squash, washed and dried well

1/4 cup (35 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)

2 eggs (120 g, out of shell), beaten with 1/2 cup (4 fluid ounces) milk

2 cups gluten free breadcrumbs

3 ounces Parmigiano-Reggiano cheese, finely shredded

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

2 cups (16 fluid ounces) tomato sauce

10 ounces mozzarella cheese, shredded

Directions
  • Preheat your oven to 425°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.

  • Slice the zucchini (or yellow squash) into 1/4-inch thick rounds and place them in a large bowl. If you have a mandolin slicer, set it to the largest slicing setting. Add the flour to the bowl of zucchini slices and toss to coat completely, prying open any slices that have stuck together.

  • Place the eggs, beaten with milk, in another large, flat bowl. Place the breadcrumbs, Parmigiano-Reggiano cheese, garlic powder and salt in a large, flat bowl, beside the egg mixture. Place the lined baking sheets next to the breadcrumb mixture. Dip each slice of zucchini in the egg mixture, allow all of the excess egg to drip back into the bowl, and the press both sides into the breadcrumb mixture.  Place each slice on the prepared baking sheets, side by side. Place in the center of the preheated oven and bake until soft to the touch & golden brown, about 15  minutes. The zucchini slices can be enjoyed just like this, with some tomato sauce for dipping.

  • To make a more traditional eggplant-parm-type dish, reduce your oven temperature to 350°F. Cover the bottom of a 9-inch x 12-inch baking dish with about 1/2 cup tomato sauce, then place baked zucchini slices on top of the sauce in a single layer, cover each slice with sauce, and top with shredded cheese. Repeat the zucchini slice, tomato sauce then cheese, layering the slices on top of one another, until you reach the top of your dish, finishing with a layer of shredded cheese. Place in the center of the preheated oven and bake for about 10 minutes, or until the cheese is melted and the sauce is bubbling.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? Pick them up today! Your support keeps the blog going and the books coming!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-zucchini-parmesan/
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