Category Archives: gluten free
Jack is Cooking Gluten Free Carrot Cake
Well Hello Internet!
Last night i made a Gluten Free Carrot Cake.
its pretty easy to make! heres what you’ll need:
2.5 cups gluten free flour (i used arrowhead mills all purpose gluten free flour. it is a fantastic GF mix)
3 teaspoons baking powder
1 teaspoons salt
1 teaspoon cinnamon
1 cup sugar
3/4 cup corn oil
4 eggs slightly beaten
1 tablespoon REAL mayonaise
2 cups grated carrots
1/2 cup chopped walnuts
9 oz or so canened crushed pineapple with juice
1/2 cup dried cranberries
What you’ll need for the frosting:
Cream cheese frosting:
1/2 cup melted
8 ounces cream cheese softened
1.25 cups of powdered sugar
1 teaspoon vanilla
preheat the oven to 350°
i did this in my kitchen Aid, but you can do it by hand if you want. mix flour, baking powder, salt, sugar and cinnamon. Mix in the corn oil, eggs, and mayonaise. Stir well. Stir in the carrots, the nuts, the cranberries, and pineapple.
i used 2 circular 9″ cake pans. this mixture makes the perfect amount for these two pans. grease the pans and fill them with the batter. bake for 35 minutes, or until a toothpick comes out clean.
Cream Cheese Fosting
whip all ingredients together till fluffy.
when the cake cools down, put one layer down, and spread frosting on the first layer. put the second cake on top, and spread the frosting all over the top and the sides! then you can put nuts all around the side, and a little more on top.
Jack is Cooking Gluten Free Pancetta Chestnut Stuffing
Well Hello Internet!
Another Huge part of any christmas meal, or any meal involving turkey for that matter is the Stuffing.
Stuffing also contains a huge amount of Gluten, so my sister and I set out to make a gluten free stuffing.
We started with a recipe we saw on the food network, and then changed just about everything to make it far more delicious and far more Gluten Free.
Heres what you’ll need:
3 cloves garlic
6 tablespoons butter
8 oz pancetta diced
2 large onions chopped
2 carrots peeled and chopped
2 tablespoons chopped Fresh Rosemary
1 large jar of roasted whole peeled chestnuts (coarsely chopped)
1 lb of crusty gluten free baguettes chopped up into little cubes(you can often find these in the frozen section of fancy-ish grocery stores. but if you are gluten-free you probably know where to get these kinds of things. Whole foods definitely has it, as do more and more stores these days)
1 cup of chicken/turkey broth
salt and pepper
2 large eggs beaten
take 2 tablepoons of the butter and melt in a pan. fry up the pancetta until its kinda crispy.
drain all the grease out and put into a bowl
Jack is Cooking Gluten Free Chipolata Sausages
Well Hello Internet!
In England, a traditional part of any Christmas Lunch/Dinner is Chipolata sausages. these sausages are extremely delicious, and go along very well with all the other deliciousness that is the traditional English Christmas Dinner. Sometimes they are wrapped in bacon and served as an appetizer, and sometimes they are just served right along with the turkey.
Two problems have arisen with chipolatas however!
the first problem is that, they are impossible to find in the good old U.S.A except for in a few specialty shops in NYC. (after all, New York City is not really part of America, but really just a buffer between America and the rest of the world. I have come to realize this more and more, every time i venture inland and visit the landlocked states. woah! this is a blog about cooking! enough of this topic!)
Anyways, the Second problem with Chipolata sausages is they are inherently filled with Gluten!
so we can’t go to the fancy specialty shops in the city to buy them. our only option is to make them from scratch!
so heres what you’ll need to make these delicious Gluten Free Chipolata Sausages:
(i used half this because i didn’t want to make 8 or more lbs of sausages!!)
7.5 lbs pork butt
1 lb pork fatback
(if you don’t have a meat grinder, just use ground pork, but make sure its kind of on the fatty side. like 85% lean, or maybe even less. these sausages need fat in them. when they cook it all melts out, but its very necessary for the authenticity)
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace (mace is the outer shell of a nutmeg… nut. if you cant find any you can grate some fresh nutmeg instead)
1.5 tablespoon salt
6 oz GLUTEN FREE bread crumbs
1 tablespoon pepper
1 pint water
so grind up the meat if you are grinding it yourself. then put it in the fridge. if you have preground pork, skip this step just put it in the fridge…
next in a bowl put the water, and all the herbs and spices and breadcrumbs. mix together into a kind of mush.
then take the ground meat out of the fridge and in a food processor, blend the meat and the spice mixture together. until its totally mixed!:
Jack is Cooking (Baking) Gluten Free Croissants – That taste like REAL Croissants
Well Hello Internet!
Normally on Christmas morning we all wake up early and open our stockings (YES Santa still comes and visits our house even though we are all grown up! 🙂 ) and then eat some kind of delicious pastry before moving on to the more serious presents that have piled up under our enormous Christmas Tree.
However, in the last few years we have been at a loss as what kind of pastry to eat because both my mom and my sister can no longer eat gluten.
so i took it upon myself to figure out how to make Gluten Free Croissants.
i’ve never even made regular croissants before, but how hard could it be i figured…
haha! apparently croissants are complicated! but i did it anyway.
and i did it gluten free.
and guess what! they were perfect. they were more than perfect. they are so perfect that im not even going to put the recipe here, because i feel like i’ve discovered some kind of Gold!
Gluten Free Croissants people! all the gluten free people out there are gonna be breaking down my door to eat these things.
and since it was the first time, i know that i can make them even better, and even more perfect than they were before!
here are some pictures of the process – minus the ingredients…
Here i am preparing the dough: it takes lots of pounding and punching!