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Saturday, August 17, 2013

Gluten Free Banana Nut Bread

Okay, Okay, I know, I am really bad about posting my recipes to the blog. The sad part is I do not know why because I cook gluten free everyday.  I guess I forget to take pictures when I am cooking a recipe and then I think about posting. It is very hard to post without the pictures to demonstrate what you are writing about.  

In my husband's practice it seems more and more patients are being diagnosed with gluten sensitivity or Celiac Disease and a common complaint is how expensive it is to purchase gluten free items from the store.  
This gluten free banana bread is easy to make at home at a relatively lower cost and is tasty as well.  My two boys can devour a loaf in a few minutes so I always make a couple at a time.     

Here are the ingredients:

3/4 cup sugar
1/3 cup butter, softened
2 eggs
1 cup mashed bananas
1/3 cup milk
1 tsp. vanilla
1 2/3 cup King Arthur Gluten Free Multipurpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
1/4 tsp. baking powder
1/2 cup coarsely ground walnuts

Mix eggs, butter, milk, vanilla, bananas, sugar together in mixer till blended.  In a separate bowl mix flour, soda, salt, xanthan gum, and baking powder till combined then mix the dry ingredients into the wet ingredients. Blend well.  Fold in walnuts.  Pour into a loaf pan. Bake at 350°F for about 50-60 minutes.  


I always use King Arthur Gluten Free Multipurpose Flour for my recipes but you are free to try any blend that you have on hand.  Just check to make sure your blend doesn't have xanthan gum in the mix first.  If it does, then omit the xanthan gum from the recipe.  

Sunday, December 16, 2012

Gluten Free Drop Sugar Cookies

Gluten Free Sugar Cookies

After a long hiatus, I have returned to post.  The recipe I am posting is based on a drop sugar cookie that my mother has been making since I was a child (I absolutely will not post how old I am, but it has been eating these cookies for a long time).  I modified this recipe so my son could have these cookies during the holiday season just as I did as a child growing up.  The recipe is easy to make and is something that you can do with your kids.  Mine always liked to do the decorating of the cookies with sprinkles although I think they spilled way more than they actually got on the cookies.

Mom's Drop Sugar Cookies (Gluten Free)

1 1/2 cup sugar
1 cup butter
2 large eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 cup milk
1 tsp. vanilla
20 ounces gluten free flour mix. ( I use King Arthur Gluten Free Multipurpose Flour)
2 tsp. xanthan gum

Cream butter and sugar.

Add in eggs, milk, and vanilla.  In separate bowl, mix together baking powder, soda, flour, and xanthan gum.  Add dry ingredients into wet ingredients until mixed well.  Drop by heaping tablespoon onto baking sheet.

If decorating, add sprinkles before baking.

Bake at 350 F for 12-14 minutes. Makes about 3 dozen.


If you have not tried King Arthur Gluten Free Multipurpose flour, it is worth a try.  I find it works well with most of my recipes and I usually do my testing with this flour.  I can buy it at my local Kroger store or you can order it directly from King Arthur Flour. 

Monday, April 11, 2011

Aloo Kheema and Vegetable Pulao

Aloo Kheema and Vegetable Pulao
(Spicy ground beef with potato and seasoned rice)

Aloo Kheema is the easiest of the Pakistani dishes to learn to make and about the fastest to prepare.  Pair the kheema dish with the seasoned rice, Pullao, and you can have an authentic Pakistani/Indian dinner on the table in less than 45 minutes.  I use whole spices in my recipe so I know I am not inadvertently adding gluten to my dishes.  There are several sources for ground gluten free spices that you may want to use for the Turmeric and Paprika.  I use Spicely Organic Spices which are gluten free.

Aloo Kheema (Spicy ground beef with potato)
2 lbs. ground beef lean
1 medium onion, chopped
3 tbsp. garlic ginger paste
2 black cardomen pods
4 green cardomen pods
½ tsp. cumin seeds
½ tsp. black onion seeds
½ tsp. coriander seeds
4 whole cloves
2 inch stick of cinnamon, broken into smaller pieces
10 black peppercorns
1 tbsp. turmeric
2 tbsp. paprika
1 tsp. salt
½ tsp. cayenne pepper

1-2 jalapenos (or to taste), whole

2 Roma tomatoes, chopped
½ cup plain yogurt

3 medium potatoes, cubed
Small palm full of dried Methi leaves (add at very end)

Soften chopped onion in several tablespoons of olive oil and add in ground beef, stir onion into meat and allow meat to turn light brown.  Add spices, jalapenos, and garlic-ginger paste.  Continue to cook and stir till all ingredients are incorporated and meat is completely browned.

Add in tomatoes, yogurt and enough water to cover the meat.  Cover and cook over medium-low heat 20 minutes.  Then add potatoes and cook, covered, till tender.  Turn up heat and boil off any additional water remaining. 

Add methi leaves and stir completely.   

 Garnish the final dish with some fresh onion, tomatoes, and diced ginger.

Vegetable Pulao (Seasoned rice with vegetables)

3 cups Basmati rice, washed and soaked

1 medium onion, chopped

Olive oil

3 vegetable bouillon cubes

1 stick cinnamon

3 cardomen pods

4 cloves

½ tsp. fennel seed

½ tsp. cumin seed

½ tsp. black cumin seed

3 pieces whole mace

½ tsp. ajwain

1 black cardomen pod

3 whole dried red chilies

6-8 ounces Frozen mixed vegetables

Rinse the rice in several changes of water and then cover and soak till ready to cook.

Cook onion over medium high heat in several tablespoons of olive oil till the onion is a light golden brown.  Add in whole spices and bouillon cubes and cook about a minute.  Add 1 cup water and simmer until bouillon cubes are dissolved and onions are soft.  Mixture should be a dark golden brown color.

At this point remove from heat and add in rice spreading in an even layer over the onion mixture.  

To determine the quantity of water to add, I use a method taught to me which gives me great results every time.  Add the water to the rice until you have enough water above the layer of rice so that when you stick your finger into the rice (clean finger, please) and rest it on the rice, the water level will reach to the crease of the first knuckle on the first finger.  You may want to take several measurements this way making sure that the rice is spread evenly in the pan when measuring the water quantity.  If you don’t feel comfortable with this method of measuring, then the rice typically takes a 1 to 2 measure of rice to water, so for 3 cups rice use 6 cups of water but do not soak before cooking, just rinse and drain well.

Add in the vegetables and bring to a boil, reduce heat to low, cover and cook till tender about 20 minutes. 

I serve this with a side of salad and a yogurt based chutney of mint or basil.

Again I use whole spices so I avoid the possibility of gluten contamination.  When you plate the dishes, pull out the large pieces of spices that you see.  If you do not like whole spices, then feel free to use ground in the same quantities.   


Friday, April 1, 2011

Three Bean Salad

I started thinking about this post last week as I sat in the hall waiting on my son to finished his math field day exam and it has been one of those weeks where nothing has gone as planned and my post did not get finished in the usual time frame, like last weekend.  So this time my post will be for a recipe that is a favorite,  easy to assemble, and makes an excellent accompanying salad to just about any meal. This is based on the family recipe but of course this variation has my own touch.  This is also the easiest salad to prepare in advance for a picnic or BBQ...maybe the warm weather will start in West Virginia and I can fire up the grill. 

Three Bean Salad

1 can (15 oz.) Chickpeas, drained
1 can (15 oz.) Dark Red Kidney Beans, drained
1 can (15 oz.) Black Beans, drained
Bunch of Fresh Cilantro, chopped
1 Cucumber. diced
1 cup Carrots (diced, sliced, shredded, or julienned)
1 can (15 oz.) Whole Black Olives, drained or Green Olives of same quantity
2 Roma tomatoes, diced
1 small Red Onion
1 Red bell pepper, diced
1 tbsp. dried basil
1/2  tsp. black pepper or to taste
Salt to taste
Italian Dressing

Mix all ingredients in bowl with enough dressing to evenly coat beans and vegetables.  Chill. Add additional dressing if needed.

Hopefully, over the course of the next week, I can get back on schedule with my blog.  I am working on a few new things for the gluten free Pakistani/Indian food lovers that I think will delight you. 


Sunday, March 20, 2011

Gluten Free Poori and Quinoa Halva

Halva and Poori are traditionally wheat based dishes. The Halva to which I am referring is the one made with Farina (cream of wheat) and sweetened with sugar and seasoned with cardomen. Poori is the fried bread often served alongside the halva. It is very common to see these dishes served on special occasions especially holidays. I have revised these dishes to make them Gluten Free for all of those who love them but can no longer eat them as traditionally prepared in most Pakistani/Indian homes and restaurants.

Quinoa Halva

1 cup Quinoa

3 tbsp. Butter

6 whole Cardomen pods

1 tsp. Kewra water

2 cups water

¾ cup sugar

2 tbs. golden raisins

2 tbs. pistachios

¼ tsp. salt

Melt butter in bottom of pan on medium heat and add cardomen pods and Quinoa. Stir until the Quinoa begins to turn golden and smells fragrant. Add in water and bring to boil reduce heat slightly and cover. Cook until Quinoa is tender. When it is just about done, add in salt, sugar, nuts and raisins, and turn up heat to remove any extra water. Mixture should thicken and spoon with leave a path through the pan when stirring. Remove from heat place in bowl and garnish top with additional nuts and raisins. The halva can be served warm or cold with the poori. 8 servings

Gluten Free Poori

½ tsp. salt

½ cup sweet rice flour

½ cup millet flour

1 cup gluten free multi-purpose flour blend

(I use King Arthur Multi-purpose Gluten Free Flour Blend)

1 cup sorghum flour

2 tbsp. vegetable oil


1 ½ tsp. xanthan gum

Mix all ingredients in mixer adding water a little at a time until you have a dough that moist but not too sticky. The dough should be easily rolled into a ball and be only slightly tacky. The dough will stick to the beater and you will need to push it off several times during the mixing process. Remove from bowl and work into a ball and wrap tightly in plastic wrap. Refrigerate until cold or even overnight.

Roll a small ball of dough and place on a tortilla press.  Line the press with plastic wrap and spray with cooking spray before pressing the dough.   You should have a small disk 4-5 inches in diameter.

 Lift gently from the plastic and fry in a pan of vegetable oil on medium-high heat (350 F) until the dough puffs and begins to crisp and brown.  Flip and brown on other side.  

Place on sides in bowl lined with paper towels to drain. Serve warm. Makes 20 Pooris.

You can also use this recipe for Poori and serve with Channa (Chickpeas). I will post in the future a recipe for this treat if you don’t already have a favorite recipe of your own.


Sunday, March 13, 2011

Chapli Kebab

I was recently attending a meeting for the West Virginia School Board Association when I got this call from my husband telling me how much he was enjoying the Chapli Kebabs.  He went on and on about the Kebabs. I finally asked where he got such a dish and I reminded him he could not eat them since they were made with wheat flour.  He then proceeded to tell me that he was watching a street vendor in Pakistan make the kebabs on YouTube and how much he missed the taste.  So when I got home, I got to work.  It had been a long time since I had made a Chapli Kebab.  Because of his gluten allergy, that was one of those dishes that seemed to be taken off the menu option lists.  I don’t know why it never occurred to me to make the substitution of my gluten free flour mix for the wheat flour in the recipe until today.  I actually think that the Gluten free flour mix makes a softer kebab.  Here is the recipe I use.  If you want the kebab to have more heat…add more chopped jalapenos or cayenne pepper.

Chapli Kebab

2 lbs. ground meat (beef or lamb)

1 medium onion, finely chopped

Bunch of chopped cilantro

1 medium chopped tomato

1-2 diced jalapeno pepper

½ tsp. dried crushed mint

2 tsp. whole cumin seed, slightly crushed

1 tbsp. whole coriander seed, slightly crushed

½ tsp. cayenne pepper

3 tbsp. garlic/ginger paste

1 tsp. turmeric

½ tsp. black pepper

¾ tsp. salt

½ cup gluten free flour mix (I use King Arthur Gluten Free Multi-Purpose Flour Mix)

Mix meat with all spices, garlic/ginger paste, cilantro, onion, jalapeno, tomato and flour in a bowl. Allow meat mixture to set 15-20 minutes before making into patties.

Make into large palm sized patties.
Add vegetable oil for frying to the pan, enough to heavily coat the bottom and fry patties over medium heat in the oil.
Cover the pan during frying.  Fry till the patties are evenly browned on both sides.

Makes 8-9 Kebab.  Serve with basmati rice and a small side salad (see below for recipe).  You can even add a small side dish of chickpeas.

Side Salad

sliced red onion, sliced tomatoes, chopped cilantro, chopped jalapeno drizzle with lemon juice, salt and pepper, if desired.


Monday, February 28, 2011

Aloo Gosht (Lamb and Potato Curry)

After a slight delay in posting, I finally have the curry recipe ready and photographed for everyone.
Curry is usually a generic term used by many people to describe a spicy dish of Pakistani, Indian, or Asian origin.  It really can be any type of food from meat, vegetable to lentils and so forth.  The curry recipe that I am going to give you in this blog is actually a Shorba (soup) of Pakistani origin called Aloo Gosht.  As with most dishes from Pakistan, every cook has his or her own recipe.  Aloo Gosht is a potato and lamb curry. This is excellent served with rice or flat bread.  If you need gluten free naan to go with this, then check out the previous blog on Naan that I have posted.  It will go with this very nicely.  The dish is easy to make because it is one of those dishes you put on the stove and forget about till it is done.  The results are wonderful. 

Aloo Gosht (Lamb and Potato Curry)

2 pounds boneless lamb, cubed, at least 1 inch by 1 inch in size

2 medium onions, chopped

¼ cup olive oil

2 tbsp. whole garam masala

2 black cardomen

2 bay leaves

2 pieces mace

¼ tsp. ajwain

2 tbsp. garlic/ginger paste

2 tbsp. paprika

¼ tsp. cayenne pepper

1tsp. turmeric

2 whole green chilies

2 Roma tomatoes, diced

1 cup yogurt

Salt to taste


4 medium potatoes, peeled and quartered

Add lamb, onions, oil, garam masala, bay leaves, ajwain, mace, and black cardomen to pot and cook till lamb begins to brown.

Add in garlic/ginger paste, paprika, cayenne pepper, turmeric, chilies, and tomatoes and cook till tomatoes soften.

  Add in yogurt and stir till incorporated.  Add enough water to cover the meat and bring to boil and then cook covered on low heat 45 minutes.

Add the potatoes and additional water to cover meat and potatoes (if needed) and cook covered on low heat till potatoes are tender.

Serve this with a simple salad, rice or naan and dinner is ready.