Gluten Free Thanksgiving Stuffing

Bob's Red Mill Gluten Free Breakfast Pizza

Few things make me happier than a good piece of pizza. And although gf food tends to get a bad rep, I have to say that Bob's Red Mill Gluten Free Pizza Mix makes one of the best slices of gf pizza I've ever had. In fact, I've served it to people who do eat gluten and they agree, it's good pizza. This week I wanted to put a different spin on my regular old pizza. I was torn between pizza and breakfast for dinner (a highly underrated choice). This breakfast pizza recipe gave me the best of both worlds!

Ingredients:

-1 pkg Bob's Red Mill Gluten Free Pizza Mix (yeast packet enclosed)

-5 eggs

-1 1/2 cups of warm water

-2 tbsp olive oil (you'll need a little extra for greasing the pan)

-1 can of fire roasted tomatoes, drained

-1 cup soy/dairy alternative mozzarella cheese 

-3/4 cup of parmesan cheese

Directions:

1. Preheat oven to 425 degrees. 

2. Combine the yeast and warm water and allow to sit for about 5 minutes.

 

3. Add two of the eggs and the oil to the yeast and water mixture.

4. Fold in the pizza flour mixture and mix until all ingredients are combined.

 

5. Cover the dough and allow to rise for 20 minutes.

6. Grease a cookie sheet or pizza tray with olive oil.

7. Grease hands with olive oil and spread the dough out on the tray. (The olive oil helps keep the dough from sticking to your hands too much).

7. Bake untopped crust for 7-10 minutes.

8. While the crust is par-baking, scramble the remaining three eggs in a medium frying pan over medium heat. Add the fire roasted tomatoes and continue to cook until all ingredients are heated through. 

9. Remove the pizza dough from the oven, top with tomato and egg mixture. Cover with cheese and bake for an additional 10 minutes or until cheese is melted. 

Yields 5-6 servings.

Gluten Free Banana Oat Pancakes

  There's nothing like warm pancakes on a Sunday morning. Pancakes were one my my favorite breakfast foods before I cut out gluten. Fortunately for me I've found many delicious gf pancake recipes online. This week I decided to try a new recipe using oat flour and bananas for a twist on traditional pancakes. They were great with maple syrup, but I would also recommend melting some peanut butter to drizzle over them too.

Ingredients:

- 2 large, ripe bananas (mashed)

- 2 cups oat flour

- 1 cup almond milk

- 2 eggs

- 1 tbsp cinnamon

- 1 tbsp vanilla extract

- 1 tsp baking powder

- 2 tbsp peanut butter (optional)

Directions:

 

1. In a mixing bowl, combine the bananas, eggs and vanilla.

 2. In a separate bowl, mix the oat flour, cinnamon and baking powder until combined.

 

3. Pour the wet ingredients over the dry ingredients and add the milk to the batter

 

4. Stir batter until all ingredients are thoroughly mixed. 

5. Over medium heat, spoon 3-4 in pancakes into a large skillet. Cook for 4-5 minutes on both sides or until golden brown.

 6. Remove from heat. Serve with maple syrup or drizzle with peanut butter. 

Yields 3-4 servings.

Gluten Free Lactose Free Eggplant Parm

Anyone who has cut gluten or lactose out of their diet can tell you that it comes with challenges, particularly when going out to eat. While some restaurants are more accommodating than others, Italian restaurants are probably the most places difficult to find gluten free dairy free friendly meals. However, just because you can't necessarily have Italian food while out doesn't mean you can't still enjoy delicious alternative versions of classic dishes. This week I whipped up some gluten free lactose free eggplant parmesan to satisfy my Italian food craving. You will need a couple of specialty ingredients for this recipe, like gluten free breadcrumbs and cheese made from rice or soy. If you're planning on going gluten or dairy free then its a good idea to invest in these ingredients as they will be staples in many recipes.

Ingredients:
-1 Large eggplant
-2 Eggs
-1 cup gluten free breadcrumbs (If you're in a bind, ground corn chips can also be substituted for gf breadcrumbs)
-1 tbsp dried oregano
-1 tbsp dried basil
-1/3 cup grated parmesan cheese (parmesan cheese is naturally lactose free)
-1 1/2 cups mozzarella cheese alternative (I like this brand)
-1 clove of garlic
-2 cups of marinara
-3 tbsp Olive oil for frying

Directions:
1. Preheat the oven to 350 degrees
2. Cut the eggplant into 1/4 in slices
3. In a large frying pan, bring the olive oil and garlic to medium heat.
3. In a small mixing bowl, combine the breadcrumbs, spices and parmesan cheese, set aside.
4. Scramble the eggs in a small bowl, dip the eggplant slices into the egg batter, then into the breadcrumb mixture. Fry in pan for 3-4 mins on each side, transfer from pan to shallow baking dish. Top with sauce and cheese.
5. Bake for 10-15 mins or until cheese is melted and sauce heated through.

Serve with gf noodles and parmesan cheese. Yields 5-6 servings.

Gluten Free Dining Audio Slideshow

Going gluten free, dairy free or vegan can be challenging when going out to eat. Chef Richard Reynolds, Director of Dining Services at The College at Brockport is familiar with the obstacles people with restrictive diets have to face. To make it easier for people at Brockport with restrictive diets, he has designed a new health food line with more flexible meal options.

Gluten Free Dining at Brockport

Going gluten free, dairy free or vegan can be challenging when going out to eat. Chef Richard Reynolds, Director of Dining Services at The College at Brockport is familiar with the obstacles people with restrictive diets have to face. To make it easier for people at Brockport with restrictive diets, he has designed a new health food line with more flexible meal options.

“Flour(less) City Cookies”

When the weather gets chillier I start looking for excuses to make treats. It’s just getting to that time of year when everyone starts to put on their winter weight. That being said, baking gluten free (gf) treats that actually taste like treats is no easy task. This week I decided to try to experiment with some gluten free flour substitutions.

I chose to try some no bake peanut butter oatmeal ball cookies. I always have some gf oatmeal on hand for quick meals, but this week I actually used it to make the flour substitution for this week’s recipe. Oatmeal is rich in vitamins, minerals and lipids, which basically makes these peanut butter balls like vitamins. So I won’t feel too bad about eating 10 of them.

Ingredients:

2 Cups Gluten Free Old Fashioned Rolled Oats

2 Tbsp creamy peanut butter

2 Tbsp honey (vegan sub: maple syrup)

1 Cup plain almond milk (or milk of choice)

1 Tbsp ground cinnamon

1 Tbsp vanilla extract

1 Bar dark chocolate

1 Tbsp coconut oil

3/4 Cup chopped nuts (optional)

Directions:

Combine the peanut butter, honey, milk, vanilla and cinnamon in a small saucepan over medium heat, stir until smooth.

Pour the oats into a blender or food processor and pulse until oats form a smooth powder. Transfer the oats to a medium mixing bowl. If you’re using nuts in this recipe, mix them into the oat flour now.

Pour liquid mixture over oat flour mixing thoroughly, adding more milk as necessary. The dough should be firm and pliable.

Next bring a small pot of water to a boil over a glass mixing bowl, making sure the bottom of the bowl does not touch the surface of the water. Combine the chocolate and coconut oil in the glass bowl, stir until smooth.

Roll the dough into 1/2in balls, dip into chocolate mixture and set on a foil lined cookie sheet. Refrigerate for 1-2 hours before serving. Yields approximately 3 dozen cookies.

Gluten Free Vegan Pumpkin Spice Muffins

For years pumpkin spice has been the hit flavor for the fall season. The trend seemed to begin with Starbucks’ wildly popular Pumpkin Spice Latte. As a result of successful sales, many other companies began to jump on thepumpkin spice band wagon. Coffee, alcohol and even Oreos are now available in pumpkin spice flavor.  Needless to say, most people who follow a vegan, gluten or dairy free diet can’t enjoy any of these specialty products. Rest assured, this recipe for gluten free vegan pumpkin spice muffins will have you falling in love with pumpkin spice all over again.

Ingredients:

• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 teaspoon baking powder mixed with 3 tablespoons of water (plus 1 additional teaspoon to add with dry ingredients later)
• 1 1/4 cup sugar
• 1 1/4 cup rice flour (I used white rice flour)
• 1 tablespoon pumpkin spice mixture* (see spice mixture recipe below)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 dairy free, gluten free chocolate chips

*Spice mixture (yields about 3 tablespoons) :

• ⅓ cup ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground nutmeg
• 1½ teaspoon ground cloves
• 1½ teaspoon ground allspice

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a cupcake tin or line with cupcake liners.
3. In a large mixing bowl, add the pumpkin puree, vegetable 0il, baking powder/water mixture and sugar. Stir until well blended.
4. In a separate mixing bowl, add the flour, pumpkin spice mixture, baking powder, baking soda and salt. Whisk to combine.
5. Add the dry ingredients to the wet ingredients and whisk to combine. Fold in chocolate chips. Fill cupcake tins with batter 2/3 full. **Optional** sprinkle a few extra chocolate chips/sugar on top of the muffins before baking.
6. Bake for 20-25 minutes or until a toothpick can be removed cleanly. Allow to cool for 5 minutes, then transfer muffins to rack to cool completely.

Good Enough to Wheat

Hello everyone, and welcome to Good Enough to Wheat, a site completely dedicated to altering and creating recipes that cater to common dietary restrictions. Specifically, this blog will host recipes for gluten and lactose free foods and confections. In most dishes, substitutions can be made to make the recipe vegan or paleo as well.

Recently, I’ve noticed a significant increase in gf (gluten free) lf (lactose free) diets. While some people stay away from these ingredients for health reasons, i.e. Celiac Disease, Chron’s Disease, others are simply avoiding those ingredients as a way to shed a few pounds.

No matter what your reason for going gf, lf Good Enought to Wheat is here to help. Despite popular opinion, gf, lf, paleo or vegan food does NOT have to be boring. In fact, when done right, it’s BETTER than that regular old gluten filled stuff.  In coming weeks these recipes will be shared on Good Enought to Wheat for your use and enjoyment.

This week’s recipe: Four Ingredient Chocolate Banana Muffins. They're so easy and delicious you’ll be sorry you ever found out about them. Because now you will crave these muffins, all of the time.

Ingredients:

2 Large ripe bananas

1 Cup creamy peanut butter (paleo sub: all natural)

1/3 Cup unsweetened coco powder

1/4 Cup of honey (vegan sub: maple syrup)

1/2 Cup chocolate chips (optional)

Directions:

-Preheat the oven to 350 degrees.

-Grease a muffin tin with cooking or baking spray, or line it with cupcake liners.

-Place the peeled bananas in a medium mixing bowl. Using a fork, mash the bananas until they it almost liquefied with a few lumps still left in the bowl.

-Add the creamy peanut butter to the bowl. Tip: it helps to heat the peanut butter up in the microwave for a bit before adding it to the batter.

-Combine the honey (or maple syrup) with the other wet ingredients, mixing until smooth.

-While continuing to stir the mixture, gradually add the coco powder to the batter.

-Keep stirring until all the powder is thoroughly mixed through the batter.

-If you are choosing to use chocolate chips, mix into the batter now.

-Divide the batter into the tin and bake at 350 degrees for 12-15 minutes.

-The muffins are done when a toothpick can be cleanly removed from them.

Enjoy!