Review: The Wheatless Gourmet Gluten Free Puff Pastry Sheets

I was so excited when I saw this product!! Finally Gluten Free Puff pastry?!?! Eeek

So I bought some at our local gluten free specialty bakery. They warned me on purchased, it took some time to get use to when baking but I ignored any warnings – I was sold at gluten free puff pastry.

First reality check is the lovely puff pastry pictures are only suggestions – it’s a frozen log that takes waaaaay longer than the 20 minutes suggested to thaw. I found closer to 40 minutes.

Once ready, set up your area. I put down my parchment, with a sprinkling of Gluten Free Flour. I gently rollout out a square. I hardly modified how it came due to this being the first time.

Ahead of time, I fixed up 2 apples. Threw them in a fry pan with some unsalted butter, a couple of Tablespoons of ground cinnamon, a splash of orange juice, a 1/2 teaspoon of vanilla extract and a few heaping tablespoons of brown sugar.

I stirred and let them lightly cook for about 15 minutes.

Set aside.

About a tablespoon or so of room temperature cream cheese as a base, on the pastry then put the cooled apple topping on top. Fold over.

I found I was able to make 3 large apple turnovers with one box.

I did use an egg wash to seal the ends and sprinkled sugar on top before placing into a preheated 350F oven.

Cooked for about 40minutes.

Oh. My. God. It tastes light and just like I remember gluten puff pastry to taste like. Delicious.

A nice alternative to making pastry from scratch! It will take getting use to and will be considered a treat but a nice option to have!

**this review was not sponsored**

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Review: XO Baking Gluten Free Oatmeal Gourmet Cookie Mix

So we hosted some family for dinner. Being a celiac family, while the rest of our family is not can sometimes make meal gatherings difficult and stressful.

When our relative brought us this Oatmeal Gourmet Gluten Free Cookie mix by XO Baking Co. as a hostess gift; I have to admit, it sat in our pantry for quite a while.

I wasn’t expecting the picture and “unforgettably delicious” claim to be true. But on a day when I wanted a “quick” baking treat, I thought I’d try it.

At first, I was a bit disappointed that it is a cookie mix only. From the box I adored the cranberries and hearty appearance of the cooked cookie.

Any add ons from the oatmeal cookie mix are optional and not included.

You will need 1 large egg and 1/2 cup of softened butter.

I added 3/4 cup butterscotch chips, 1/2 cup shredded coconut and 3/4 raisins.

It mixed together really well. Almost reminded me how Gluten cookie dough would stick and mix so easily together.

I used a rounded table spoon to measure out the drop dough on the cookie sheet.

I found they needed 16 – 18 minutes – not the estimated 10-12 minutes to reach a lightly golden state with an oven at 350

I have to say my family was pleasantly surprised with how wonderful these gluten free cookies tasted!!

Chewy and delicious!

When you want to bake some cookies, but want something quick and convenient -this would be a great gluten free cookie mix box to keep in your pantry for such a time!

check out: www.xobaking.com

**this is not a paid review**

Gluten Free Whipped Shortbread

Who knew making whipped shortbread would be easy?!

With a few slight adjustments, this shortbread is as light and fluffy as it’s gluten version.

Ingredients

1/2 lb butter

1/2 cup icing sugar

1/4 cup cornstarch

1 1/2 cup Gluten Free Flour (I normally make a mixture of Bob’s Redmill GF all purpose flour (1 cup) and mixing chickpea flour, brown rice flour & tapioca flour until I reach 1/2 cup)

1) Preheat oven to 325F.

Beat butter & icing sugar until very smooth. Add flour and cornstarch. Best until light and fluffy

2) add vanilla. Mix

3) Put in fridge to chill – about 30minutes.

4) Using a teaspoon drop onto parchment covered cookie sheet.

5) Bake until edges are light brown. (About 10-12 minutes)

Enjoy these light fluffy gluten free shortbread!

Ultimate Gluten Free Cookies

Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.

The cookie dough base of this recipe can be used to make endless cookie possibilities.

Cookie Dough 

1 cup soft butter 

1 1/4 cup firmly packed Brown sugar 

2 Eggs 

1/2 teaspoon vanilla 

1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )

1/4 teaspoon guar gum

1 teaspoon baking soda

1/2 teaspoon salt

Additions: 

Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded  coconut, cranberries and nuts are delicious additions too! 

1 cup semi sweet chocolate chips 

1 cup raisins 

1 cup gluten free oatmeal. 

1/2 teaspoon cinnamon 


1) Preheat oven to 350

2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.

3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking


For crispy cookies I bake for 18 minutes:


For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones. 


As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy. 

Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!

Gluten Free Pineapple Upside down cake 

My dad’s favourite cake is an upside down pineapple. For a recent family gathering I decided to bake one! 

Who wouldn’t enjoy the caramel, almost toffee like coating with pineapples and cherries?!?! 

Pineapple Upside Downcake 

1 Gluten Free Cake mix 

1 cup heaping with Brown sugar 

1 can pineapple slices 

1 container of candied cherries 

1/2 cup Butter 

1) Mix up GF cake mix of your choice per box instructions. Set aside 

2) Drain can of pineapple. Set aside 

3) Prep cake pan by covering bottom and sides with butter then dusting with flour. This greatly stops the cake from sticking to the pan. 

4) Melt butter.  Mix in with brown sugar on bottom of cake pan.  


5) Using fork spread mixture and pat down evenly all over bottom of the pan 


If you like more brown sugar goodness to your cake  just add more brown sugar and butter to your original mixture  – like below:


6) Place pineapple and cherries on top of brown sugar 

You can be creative! 


Or 


7) Pour cake batter on top. Try to spread evenly   


8) Bake as per cake box instructions. I like to use the tooth pick method to ensure my cake is cooked. 

9) Enjoy! 

Hope you enjoy this pineapple Upside down cake as much as we do!  

Fresh cherry Gluten Free Pie 

I couldn’t resist the fresh cherries in the market. First of the season; sweet and refreshing. 

The only downside of any type of fresh fruit is it can spoil quickly. With a large bag of fresh cherries and not wanting to waste even one the only option was to make a fresh cherry pie! 

A cherry pie is simple to make and tastes amazing! How could I resist? 

Fresh Cherry Pie: 

Fresh pitted cherries – atleast 2 heaping cups. You want to have a full pie shell. It can be painstaking to pit each cherry but fresh cherry pie tastes so much better then can. 

1/4 tsp of pure almond extract 

Pinch of salt 

3 heaping tablespoons of gluten free minute tapioca 

2 tablespoons of softened butter 

1) Preheat oven to 385F   

Place pitted cherries in a bowl. Add almond extract, salt and tapioca. Mix well 

2) Prepare pie shell. Refer to my earlier post about my amazing Gluten Free dough! 

3) Place cherry mixture into pie shell. 


4) Place Gluten Free Dough over cherries. I personally like the fence style for pie tops. I place small dips of butter in the wholes of the crust 


5) Place pie on middle rack of oven. Cook for 50-60 minutes or until crust is golden brown and cherries are bubbling. 


Enjoy!! 

Gluten Free Zucchinni Muffins – The Perfect Fall Muffin

My parents have a very large garden – come the fall we become over run with Zucchinni! There is so much you can do with Zucchinni – bake it, add it to soups, spaghetti sauce, vegetable dishes and add it to baking! One of the favourite things I like to do with zucchinni besides baking it with onions, garlic and tomatoes is to make muffins and bread out of it! I had an easy zucchinni muffin recipe that I loved pre- celiac and thankfully it easily was coverted to a gluten free one! This recipe is moist and flavourful – the right spices to make this a go-to-fall muffin recipe! Pumpkin doesnt have to be the only thing associated with fall cooking and baking!

This recipe is adapted from this Allrecipes.com one: http://allrecipes.com/recipe/222601/zucchini-chocolate-chip-muffins/

Gluten Free Zucchinni Muffins

1 1/2 cups Gluten Free Flour (I mixed together Bob’s Red Mill All purpose (1/2cup), Robin Hood GF All Purpose (1/2cup), and a    1/2 cup mixture of brown rice flour, millet flour, chickpea flour and coconut flour)

2/3 teaspoon xanthan gum

3/4 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg beaten

1/2 cup olive oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup of packed shredded zucchinni

1/2 cup of semi-sweet chocolate chips

1)Start by preheating oven to 350 degrees. Line muffin tin with liners.

Combine flour, xanthum gum, sugar, baking soda,cinnamon and salt in a bowl. Mix egg, oil, milk, lemon juice and vanilla extract in another bowl. Mix wet ingredients intro dry ingredient bowl. Fold in Zucchinni and chocolate chips.



2) Fill muffin liners 2/3 full. Bake in preheated oven until a toothpick inserted into the centre of a muffin comes out clean.  With my silicone muffin cups I start checking the muffins at 25minutes – then slowly add more time as needed. For paper liners these muffins may be done by 20-25minutrs but it’s really oven dependant!


Baked to perfection!! I hope you enjoy these as much as we do!

Gluten Free Mississippi Mud Pie

My husband’s favourite pie to me is not a real pie – no fruit, no flaky crust…instead it’s probably a bakers worst nightmare – all  processed…but you know what?! It is pretty delicious! 

It’s simple to whip together and the layers all compliment each other. Plus I have found it to be a hit dessert to take to gatherings! Even my dad who at first turned his nose up at such a dessert is now a believer! He even asks for a second piece! 

Mississippi Mud Pie Recipe 

Ingredients 

2 cups Gluten free graham wafer crumbs 

1/2 -1 cup butter 

1 pack cream cheese softened

1 container cool whip 

1 cup icing sugar 

1 – 4 serving instant vanilla pudding

1 – 4 serving instant chocolate pudding 

3 cups milk 

1) I was only able to find the gluten free graham crackers this time so I had to turn them into cookie crumbs to make the crust. We like a solid layer of crust so I used the whole box of crackers. 

  
2) first layer: combine the graham wafer crumbs with atleast 1/2 cup of melted butter. Press it into a 9×13 pan and chill (sit in the fridge while you prepare the next layer) It should be a nice consistency that easily can be patted down. I pat down the mixture with a fork.  Remember the more butter you add the harder the crust will be once it’s cooled. 

  
3) second layer: whip the softened cream cheese with 2 cups cool whip. Then whip in the icing sugar. Spread this mixture over the crumb crust. chill in the fridge while making the next layer. 

  
I use a spatula to get all of the cream cheese mixture from the bowl 

  
To easily smooth out and get an even coating over the graham crackers I use a butter knife. 

  
See how smooth a butter knife can make it?

  
5) third layer: mix the milk, vanilla pudding and chocolate pudding together. Then spread over the second layer. Chill in the fridge for atleast 10 minutes. 

  

6) I use a spoon to spread out evenly the pudding mixture.  

  
7)  fourth layer: spread out the rest of the cool whip over the third layer. I like to sprinkle semi sweet chocolate shavings on top. I use a small grater. 

  
8) And then put back in the fridge for a few hours to set! Enjoy!! 

  
 Let me know if this becomes a family favourite in your home!