Wednesday, November 26, 2014

Classic Pancakes

I was scrolling through my posts when I realized, to my horror, that our classic panckae recipe has never been published!  At long last, here it is.


1 cup All-Purpose Flour Mix #6.5 (get recipe here)
1 Tb white sugar
1 Tb brown sugar
2 tsp baking powder
1 egg, beaten well
2 Tb vegetable oil
1/4 tsp salt
1 tsp vanilla extract
3/4 cup milk, increase amount if necessary


1.  In a large bowl, mix dry ingredients.  Add wet ingredients.  Mix well, but do not over mix.
2.  Pour batter onto a lightly greased griddle on medium heat.  When bubbles come through to the surface, flip pancakes.  It usually takes a little longer than wheat pancakes.

Saturday, November 22, 2014


Just an update about me: I am growing! (yay!)  Here's a look at my growth chart thing:

Not only am I growing, but my headaches are almost all-the-way gone.  I still get the occasional headache, but only once every few months at the most.  I feel so much better all the time.

Monday, November 17, 2014

Sushi-o-rama: Making the Sushi

After you cooked the sushi rice and, if you wanted, the cucumber salad, you can start making sushi! A lot of sushi making if finding the toppings you like and figuring out good combinations.  You do need some basic ingredients and supplies, though.

Necessary Ingredients

seaweed, in sheets, or rice paper (most are gluten free)
some kind of sushi rolling device, we have bamboo place mats that work great.
saran wrap
sushi rice (see my sushi rice post to see how to make it)

Then you need fillings.  There are tons of different foods you can use, here are the ones we use.


--We have used these--
Cucumber sticks, plain or Japanese cucumber salad sticks.
baby shrimp (we buy them cooked)
fake LOBSTER- do not use fake crab, it has wheat! For some reason, lobster does not. *UPDATE: we recently bought gluten free fake crab!  Just check the label when buying fake crab/lobster*
smoked salmon
cream cheese
mango or papaya

--We haven't used these, but they would be yummy--
real crab
fish eggs
shredded carrots
red bell pepper
Feeling adventurous?  Try raw meat, but it's not my fault if you get sick.

Again, decide on a few toppings that taste good so you don't have tons of shopping to do.

Making the Sushi

1.  Prepare sushi rice and cucumber salad.
2.  Put all the ingredients in little bowls for easy access.  Lay out the sushi rolling mats and cover with saran wrap.  Get rice vinegar to put in little bowls.  If you are handling the rice, you need your fingers wet with vinegar so it doesn't stick to you.


1.  Lay out sushi seaweed (or rice paper, I am going to say seaweed) on the saran-wrap covered mat in front of you.  The seaweed has a shiny side and a matte side (I don't know how rice paper works).  Lay the matte side up.  Also, there are lines on the seaweed, make sure they are vertical.
2.  Get a spoonful of rice and put it on the bottom of the seaweed.  Spread it on the bottom 3/4 of the seaweed.  Leave a "groove" just above the first quarter.  The groove will be where you put the ingredients.  Try to spread the rice more than squish it.
3.  Choose your fillings, I recommend three ingredients.  Lay them horizontally across the groove, making sure they go all the way to the edges.
4.  Roll the sushi.  This is the "hard part", but once you get the hang of it, it is really easy.  I am ok at it, but my rolls turn out really fat.  My mom has ninja-sushi rolling skills, we don't know how she does it so perfectly.  She has a strategy to her rolling. Here are her instructions:

  • Pull sushi down to the very bottom of the mat.  Then, grasp the sushi, saran wrap and mat and push it forward in a rolling motion.
  • Once the sushi folds over, pull back the mat and saran wrap in a kind of flicking motion.  
  • Continue to roll the sushi, also continuing the flicking.
To watch the rolling, skip to 2:00 on the video above. 
5.  Get a sharp knife and cut the roll into inch-and-a-half slices.  Ta-da! Sushi.

Wednesday, November 12, 2014

Baking flour mix #1 (ATK)

My dad really likes the America's Test Kitchen How Can It Be Gluten Free Cookbook, mostly because of one thing: non-fat powdered milk.  Including this in a flour mix helps the bread's structure, and also helps it brown, giving it a more traditional appearance.

We call this the ATK mix, even though they only use rice flour.

2 cups brown rice flour
1/2 cup buckwheat flour
1/4 cup white bean flour
1/2 cup tapioca flour
1/2 cup potato starch
1-1/2 tablespoon nonfat milk powder

This gives just under four cups. If you need four cups for a recipe, just add more rice flour. We keep a container labeled ATK, because a lot of baking recipes just use 3 cups, and the extra then goes into storage.

This mix is used in our coffee cake recipe.

Coffee Cake

I'll make this short so you can bake this as soon as possible (because you NEED to)~ this is the best coffee cake I have ever had.  That includes before GF diet.  I know I have said before that "this doesn't taste GF", but this takes it to a whole new level.  It is really, REALLY good.  My mom says, "Seriously, best coffee cake [I've] ever had, even before gluten free.  Loved it!"



4 eggs
1-1/2 cups sour cream and/or plain yogurt
3-1/2 teaspoons vanilla extract
2-2/3 cups Baking Flour mix (see ATK flour recipe)
1-1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 stick butter (unsalted), cut into pieces & softened
1 tablespoon cinnamon
1/4 teaspoon nutmeg


1/2 cup chopped walnuts
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons softened butter
1 cup powdered sugar
5 teaspoons milk
1 teaspoon vanilla extract


1.  In medium bowl, whisk eggs, then add 1 cup sour cream and 1 tablespoon vanilla and whisk again.

2.  In large bowl, mix all dry ingredients, except the spices, together. Add remaining half-cup of sour cream and the butter. With an electric mixer, mix for one or two minutes. Use a pastry knife to break up big pieces if you have any. Slowly add the egg mixture, mixing on high for another minute.  Batter should end up thick but fluffy.
3.  Preheat oven to 350. Grease a bundt pan (round cake pan with tube in middle).
4.  Put one cup of the batter into a small bowl, and pour the rest into bundt pan.
5.  Add in the remaining 1/2 teaspoon vanilla, the tablespoon cinnamon, and the nutmeg to the cup of batter in the small bowl.  Stir well to make a nice dark batter!

6.  Drop a tablespoon of the cinnamon batter onto the top of the batter in the bundt.  Continue around in a circle, probably making 8 blobs of the cinnamon batter around the top of the regular batter. Using a butter knife, swirl each blob so that it gets mixed up in the column of batter directly below it. It doesn't matter too much how messy you are because this will be covered with the toppings. Basically, you want pockets of cinnamon within the cake. Do your best!

7.  Bake cake for about 50 minutes on bottom rack, until skewer comes out clean. Remove from oven, and let cool in the pan for 30 minutes on a wire rack. Then remove from pan (carefully), and let cool another hour.
8.  While cake is cooking, get the nuts ready. Chop the walnuts finely, mix with the cinnamon, sugar, and softened butter. Spread on cookie sheet covered with parchment paper. Stick this in the oven for about 10 minutes on the top rack while the cake is baking. Open & close door quickly to keep oven hot! Stir after five minutes.
9.  In small bowl, mix the cup of powdered sugar with the milk and vanilla extract until smooth.

10.  Once cake is completely cool, pour the glaze over the top.  It's good to have it drip off the sides!
11.  Spread the nuts on top.
12.  Let sit for 20 minutes or until glaze is somewhat set.

(This recipe is based on the America's Test Kitchen How Can It Be Gluten Free Cookbook, p. 56.)