Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

3 Ingredient Gluten-Free Pie Crust August 18, 2010

gluten-free_pie_crust_thumb I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from Celiac.com …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

  • 1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
  • 1/3 Cup butter 
  • 3 Tablespoons sugar  
  • *Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

  • Directions:
    Preheat oven to 350F.
  • Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

    Spread into an 8″ round pie pan, pushing into corners and on edges.

    Bake for 10 minutes or until slightly browned.

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  • -Glamour & Green Gluten-Free

    Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!

     

    Gluten-Free Mini Pineapple Cakes August 17, 2010

     

    House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

    I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

    Ingredients
    • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
    • 2 tablespoons pineapple juice plus 2/3 cup
    • 1/2 cup packed light brown sugar
    • 2 tablespoons unsalted butter, at room temperature
    • 3 egg whites
    • 2/3 cup water
    • 2/3 cup vegetable oil
    • 1 1/2 teaspoons almond extract
    • 1 (18.25-ounce) box gluten free white cake mix

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

    • Special Equipment: 6-cup mini Bundt pan

    Directions

    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

    For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

    In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

    Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

    -Glamour & Green Gluten-Free

     

    Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

    Chocolate Gooey Butter Gluten Free Cookies I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

    But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

    Chocolate Gooey Butter Cookies

    Servings: Makes 2 dozen
    Ingredients:

    • 1 brick (8 ounces) cream cheese , room temperature
    • 1 stick butter , room temperature
    • 1 egg
    • 1 tsp. gluten-free vanilla extract
    • 1 box (18 ounces) moist gluten-free chocolate cake mix
    • Confectioner’s sugar for dusting

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.

     

    Directions:
    Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

    Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

    -Glamour & Green Gluten-Free

    Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…

     

    Gluten-Free Chocolate Dipped Bananas June 16, 2010

    Is it just me, the 39 week pregnant lady, or is it HOT in here?! 🙂

    It’s warming up and it’s time to cool off! Instead of eating something traditional, like popsicles, in the summer heat- try something else that’s cold, easy to make, and super-satisfying without having to succumb to the high-fat ice cream in the freezer… chocolate covered bananas!

    Chocolate Dipped Bananas

    Ingredients

    • 5 bananas
    • 8 popsicle sticks
    • 3 cups good quality GF chocolate bar
    • 3 tablespoons butter, cut up
    Toppings:
    • Chopped nuts
    • Toasted coconut
    • GF Cookie crumbles
    • Colored sprinkles
    • Mini chocolate candies or mini semi sweet chips, for chocoholics

     

    Directions

    Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

    *Use organic ingredients whenever possible for a better-for-you tastier version of this recipe

    -Glamour & Green Gluten-Free

    PS. CONGRATS to Rebekah Yalcinkaya from Columbus, OH who won the GF Jane Iredale Lip Fixation contest! Thanks to everyone who participated & stay tuned for more fabulous G&G discounts & giveaways! 🙂

     

    Gluten-Free Vintage Creme Vanilla Soda May 13, 2010

    Boylans Vanilla Creme Soda I don’t drink sodas very often, but when I do, it’s because a craving hit and it’s hit me hard.

    Certain foods also make me crave other foods or drinks. Like if I’m craving chips and salsa, I might also crave a yummy cheese dip. And whenever I crave pizza (gluten-free of course), for some reason, I always want a root beer or cream soda. It’s become my own little tradition.

    You would hope that most (if not all) sodas would be naturally gluten-free (umm, why would anyone feel the need to put wheat or gluten into a carbonated beverage??!! Really.), but you never know. I always read labels before buying or consuming anything, and a lot of times I’m scared away from soda with mentions of ‘caramel color’ and ‘natural flavors.’ Those two questionable ingredients oftentimes mean GLUTEN in regular foods, so why should soda be any exception?

    That’s why I am always happy when brands make a point of writing, “Gluten-Free” on their packaging. It’s great to just have that confirmation, without having to take a guess and make a choice you might regret, or bother calling the company directly to ask if it contains gluten (what a pain!).

    I’m even happier when the confirmed gluten-free food or drink is delicious, made with all-natural ingredients… and hey, if it’s cute too, that always fun. And Boylan’s All Natural Vintage Creme Vanilla is all of the above!

    Boylan Bottling Co

    This soda is absolutely delicious and has a lot of positives:

  • No Artificial Colors, No Artificial Flavors, No Preservatives
  • No Fructose, Gluten Free, Sodium Free
  • Kosher Pareve
  • Made with pure cane sugar, Twist-off Crown
  • 100+ year old bottling company
  •  

    It comes in an adorable vintage glass bottle (yay! no plastic or aluminum) and hits the spot on those fun pizza and a movie nights! It’s light, sweet, and super-tasty with real extracts of bourbon vanilla! MMMmmm!

    Try this yummy soda the next time you crave a sweet drink, or like me, crave soda that pairs well with pizza, and enjoy!

    You can find Boylan’s at Whole Food grocery stores, or buy Boylan’s soda online through Amazon or VitaCost,com.

    -Glamour & Green Gluten-Free

    Check back soon for a great gluten-free pizza G&G just discovered!!! 🙂

     

    Host a Gluten-Free Tea Party this Mother’s Day May 6, 2010

    Host a Gluten Free Tea Part this Mothers Day There’s nothing better than a tea party. I’m obsessed with high-quality teas, and I’m always in the mood for a sweet, gluten-free treat. Hosting a tea party for that special mom is a great way to show her how much you love and care about her without breaking the bank (Mother’s Day just right around the corner!). Plan an “afternoon date” to enjoy gluten-free tea and dessert with mom and just have fun talking & being girls!

    Here are some gluten-free tea-time tips for this Mother’s Day:

    • Make a special Mother’s Day Afternoon Tea Invitation: Take Digital Scrapbooks and More’s “Making Cards Training” to learn how you can personalize your very own party invitation! Including photos of you & mom, special notes inside, and details on the time and place for Mother’s Day tea will make your invitation much more than a regular card, but a Mother’s Day keepsake that she’ll treasure!

     

    Note: Digital Scrapbooks and More also has training that can help you make place cards (decorate a beautiful table with tea accessories and include two personalized place cards with your names on it) and design your very own gluten-free tea-time menu!

    • Serve high-quality tea: If you haven’t tried Mighty Leaf tea, you have no clue how incredible tea can be! Mighty Leaf only uses the finest of herbs in biodegradable silken tea bags (that are hand-sewn closed). This is tea at it’s finest. Brew a pot of this gourmet tea and pamper a well-deserving mom. Flavors that go well for a special girls-only tea date? The oh-so delicious Vanilla Bean and Chocolate Mint Truffle. Mom will be in heaven! Digital Scrapbooks and More also mentions a special discount on Mighty Leaf tea! Read this blog for more info on saving money and giving this fabulous tea a taste!

     

    • Bake a delicious gluten-free dessert: You don’t have to spend a million bucks to make mom smile. Take your time in making the little details count, and you’ll surely impress mom and make her feel loved. Bake a delicious gluten-free cake that you can splurge on over Mother’s Day tea. Try this Gluten-Free Banana Pound Cake for a tasty treat!

     

     

    Happy Tea Time & Happy (Early) Mother’s Day!

    -Glamour & Green Gluten-Free

     

    Scrumptious Gluten-Free Banana Pound Cake April 29, 2010

    I made the most fabulous gluten-free dessert yesterday… A gluten-free banana pound cake!!! It was ridiculously good and so incredibly moist my husband had a really hard time believing it was gluten-free! Truly, this is one of the best gluten-free desserts I’ve ever made.

    Try this super-fabulous treat the next time your in the mood for a delicious treat. It also makes a great tea-time dessert! Invite a few friends, bust out the tea pot, and serve this yummy cake warm or cold.

    Lee’s Gluten-Free Banana Pound Cake

    Note: I slightly modified the recipe below. For the original recipe, click on the link above.

     

    Ingredients:

    3/4 cups white rice flour (120g)
    1/4 cup sorghum flour (30 g)
    1/4 cup potato starch (48g)
    1/4 cup tapioca flour (30g)
    1 (3.4 oz) box Jell-O Instant Banana Cream Pudding and Pie Filling
    1 tsp baking powder
    1/2 tsp Vanilla Extract
    1/4 tsp xanthan gum
    2/3 cups Bakers Sugar (extra fine granulated)
    1/3 cup brown sugar
    1 medium banana (3.8 oz)
    1/4 cup butter, room temperature
    2 oz Philadelphia Cream Cheese, softened
    2 eggs
    2 tsp banana extract
    1/2 cup 2% milk

    Frosting (optional)
    1 cup powdered sugar
    1 Tbs butter , softened
    1 Tbs whole milk or half and half
    1 tsp banana extract

    *You may even want to add chopped pecans on top! 🙂

    * REMEMBER TO USE ORGANIC INGREDIENTS WHENEVER POSSIBLE FOR A TASTIER & BETTER-FOR-YOU VERSION OF THIS DESSERT

    Directions:

    1. Pre-heat oven to 350°F.
    2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix.
    3. In a large mixing bowl, combine the wet ingredients(except milk)until completely blended. Gradually add Dry Ingredients, beating at low speed until well mixed (about 2 minutes). Add milk gradually to the mixing bowl, stir until mixed. Beat for 2 minutes on medium speed.
    4. Pour batter into greased 4-cup Bundt or 6-inch tube pan. Bake for 80 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert cake pan onto a plate or cake dish. Tap bottom lightly to loosen cake from pan.
    5. Place all frosting ingredients in a small mixing bowl, blend with a hand mixer until smooth. Optionally drizzle with frosting. Refrigerate any leftover frosting in a covered container.

    SO YUMMY!!!! 🙂

    -Glamour & Green Gluten-Free

    PS. More tomorrow about hosting a gluten-free tea party for Mother’s Day!