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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Gluten Free Waffles

I do have my own made-from-scratch pancake and waffle recipe.

Fluffy Yummy Gluten Free Pancakes

But let’s be honest, there are many days I don’t have the extra time to do that. With the wonderful gluten free Bob’s Red Mill Pancake Mix, quick, tasty waffles are easy!

What you need:

3 cups Bob’s Red Mill Gluten Free Pancake Mix

5 eggs

4 tablespoons vegetable oil

1/2 teaspoon vanilla extract

2 cups milk

In a bowl, whisk together ingredients.

Once well mixed, let sit for 10minutes.

It should be a nice thick-like consistency.

We have the Cuisinart Classic Waffle maker. I warm it to half-heat setting first. Then I lightly coat the top and bottom with olive oil.

A 1/2 cup of batter seems to be the right amount to create fluffy, full size waffles. *depending on your waffle maker – temperatures and amounts will vary

I find I need to re-coat with olive oil between each waffle or else a piece always stick!

But trust me when I say these are delicious!!

Enjoy!!

We serve ours with homemade maple syrup!

Simple Fish Dish

On a Thursday night; running late from work, finally get home…what to make for dinner.

In the freezer, is a large fillet of red sockeye salmon. It’s been there a while. When I last cooked the other half of the fillet, my husband complained it was “too strong” of fish.

I remembered what my grandma use to do when she was cooking a strong flavour fish- she’d cook it in milk!!

Ingredients

Fillet of fish

1/4 cup of unsalted butter

1/4 teaspoon of salt

Fresh cracked pepper

1 shallot

1 stick of celery

1 Cup of sliced mushrooms

1 cup milk + more as needed

In a pan at medium heat, melt butter. Spread melted butter around pan. Place fillet in pan. Add milk, salt, sliced shallot, sliced celery. Cover for 8 minutes.

Add mushrooms. Mix sauce. If milk appears to be evaporating, add a bit more. Cover for another 5 min. Cook until fish is cooked to desired consistency.

Serve over rice. Pour the milk sauce over the rice and fish. Enjoy!!

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**

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 Pho 

I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup. 

The night before,  I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a  clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper. 

So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer. 

In another pot, I cooked up al dente rice vermicelli noodles. 

I placed the cooked noodles on the bottom of the bowls. Then poured in the soup! 


It was a hit! 


Enjoy! 

Summer Memories Relived at Santa’s Village 

It’s kind of funny how in some aspects of raising children, we get to relive or atleast get flash backs of our childhood from our children. 

Except for me, Santa’s Village was a once a summer experience but nowadays most local families have season passes here and the Village becomes more a familiar frequented meeting place. And you get to know the staff…like for example some gate greeters don’t even need to see our season pass card to let us in – they know we have it as we are regular visitors, as they greet us frequently.  

How can that view not take you back?!

Santa’s Village in Bracebridge, Ontario is a lovely little amusement park for young kids. It’s where Santa lives in the summer! 

And what a lovely place it is! And something for everyone!

You can feed the reindeer:

Ride a Ferris wheel of Christmas Balls:

 

Enjoy a train ride all around the park:


Enjoy a boat ride: 


Enjoy Elves Island with fun activities:


Enjoy Kiddie rollercoasters: 



Enjoy the Splash pad. Or as we like to call it “Santa’s Beach” 


Our almost 3 year old loves Santa’s Village. And it’s a hit with my nieces, nephews and friend’s children. 

It’s a must when visiting Muskoka with children to spend sometime with Santa! 

To plan your trip check out: https://www.santasvillage.ca/

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!! 

Two! 2! Gluten Free Birthday cakes!! 

Last year I made a “1” birthday cake!


 I quickly vowed it would be an annual tradition of making a number Birthday cake! 

This year it’s time to make a “2”. 

It’s actually quite easy! 

1) Bake a round 9″ cake and a square 9″ cake of your choice. 

2) with the round cake I used a toothpick to centre and a glass cup to outline a circle. 


3) then placed a second toothpick to cut a straight line (envision a clock and place the toothpick at the 9) This is the start of the 2! 

4) then cut out the circle. Using the toothpick make a straight line (Envision a clock and place toothpick at the 6) then cut. 


5) remove the outside piece. 


6) then carefully remove the centre. This is where you get the shape of the 2. 


7) then flip the removed quarter piece to make the middle part of the 2! 


8) cut the rectangle cake in half. Place one half as the bottom of the 2! To make the bottom align to the top, I cut one of the other ends of the cake and added. 


9) I icinged the top and levelled out/hid the joining parts of the 2 cake. 


10) I piped icing along the edge. It’s way easier as trying to use a knife or spatula on the edge would catch pieces if the cake. 


It was a hit! 

Then for her actual birthday we used my large cupcake pan to bake the bake. It turns out great but takes quite a while to cook. 

Cupcake pan tips: 

1) Butter and flour the pan well. Cook one side at a time for perfect cake. 

2) Fill almost to the top but leave at least an inch to allow for rising. 


3) Let sit for a minute or two before flipping into a cooling rack. 


4) Decorate as desired! Enjoy!