Allergy Free Friday! Rolls!

If you learn anything when you go Gluten Free it's that bread is very hard to come by. Good bread is even harder! That is why I was very skeptical when I tried this recipe...rolls? Really, come on! But surprisingly they we're light, fluffy, moist and delish!

First, forget EVERYTHING you know about breadmaking. RIGHT NOW! POOF! GONE!!

Now, know that dough that is gluten free looks like you didn't use enough flour, has a goopy consistency, and you beat it good with a whisk. So I'll go slow...

Rolls

4 TBS shortening (I used Nucoa)

3 TBS honey

2 eggs

1 packet yeast (rapid rise is best)

1 cup Milk (Rice, oat, soy, coconut, you pick!) warmed with 3 TBS melted butter in it.

1/2 cup Potato Starch (NOT POTATO FLOUR ...I got mine at the Gluten Free Foods in Layton, but I know you can get it at most nutrition stores including the one in bountiful on 200 S.)

1 cup cornstarch (say what?! yep, that's right!)

1/2 tsp baking soda

1 TBS baking powder

2 tsp Xanthan gum (health food store again, or you can get it all on Amazon)

3/4 tsp salt

3/4 tsp vinegar

Got all that? Okay, preheat to 350 degrees.

combine all ingredients, throw the dry then top with the wet then let her fly! My electric mixer beat the tar out of this. And that's what you want, throw on the whisk attachment or pull out your hand mixer and let her go! Make sure there are NO LUMPS! or it will be yucky...gross...ewe...

Get your hands good and wet. hehehe...I know sound silly. But set yourself up by the sink with a greased muffin tin and your bowl of goop. run your hands under the cool water and grab a glob! fill each muffin tin half way, frequently re wetting your hands to keep the dough from sticking. Should fill 2 muffin tins, or just about.

Bake 18-20 minutes, or until the toothpick your stick in one comes out clean.

Now, don't panic! When they cool down they kind of shrivel, like your beloved old persons cheeks. they taste just as good! If you'd like them a little larger for this reason fill 1 muffin tin, they'll look huge when cooking but shrivel to about half. They taste wonderful however!

The taste is more like popovers but flakier and fluffier. My family LOVED them! especially with honey on top! Enjoy!

Allergy Free Friday

I know it's not Friday, I'm jumping the gun in case this Friday is crazy! Happy first sunny day in a LONG time!

So, I am cooking allergy free. Anyone who has done this knows it's similar to cooking in a foreign country, the ingredients are different, the results are different. So, I have decided, because of the numerous allergies in my extended family to do Allergy Free Friday's. Every Friday (or every other if I'm a little crazy that week) I will try and post a recipe I have tried that week that is virtually allergy free. I know, everyone has different allergies, but I will mainly focus on gluten/dairy free, most will be nut free as well. Here it goes:

Gluten/Dairy Free Popovers.. (similar to german pancakes) by the King Arthur Flour company

This recipe was very very very easy, and would go well with some goat/sheep cheese or eggs or just plain powdered sugar or honey

4 large eggs

3 TBS melted butter

1 1/4 cups milk lukewarm (soy, almond, I used oat milk)

1 cup multipurpose flour (you can buy the king arthur brand or use another brand, like Bob's Red Mill)

1/4 tsp xantham gum (essential! It's expensive, but a little goes a long way, you can get a pound on amazon for 12.00! Best deal I've found yet!n I got mine at a nutrition store 8 oz for 14.00!)

1/2 tsp salt.

Preheat oven to 400. Grease a 12 cup muffin pan (or popover pan if you have one)

Whisk together the wet and the dry separately, then gently add the dry, sift if you can. It's a lot like making gravy, you don't want lumps.

Pour into greased cups filling 2/3 full.

Bake 25 minutes, reduce oven to 350 and bake for 15 more minutes or until deep brown. Remove from oven and let set for 5 minutes then remove from pan and serve immediately.

Even my husband liked these!

TACO!!

So I thought, maybe I should make this blog domestic and...add a recipe!! So this dressing, and rice add flair to any taco....really anyone!! Fish tacos especially!!! Shredded pork is my favorite!! Shredded beef as well!!! You guess it, it works! (Good on other things as well!)

Cafe Rio Creamy Tomatillo Dressing

This makes A LOT too, but that's ok, you will want to put it on everything.

1 cup buttermilk ( you can make buttermilk by putting 1 Tablespoon of vinegar in 1 cup regular milk and let it sit for 10 min)

1 cup mayonnaise

1 package buttermilk ranch dressing mix

1/2 bunch cilantro

2 cloves garlic

2 Jalapeno's

2-3 Tomatillos

Peel husk from tomatillos, wash cut in quarters. Cut Jalapenos in half and take out seeds. Roast them on a tray at 400 for 20 min. (I totally did this in the toaster oven.)

Puree all ingredients in a food processor/blender. Chill for one hour or longer.

Assembling the Taco's

Heat corn tortilla's in a pan with some oil, or as desired.

put on shredded cabbage and shreded pork, and squeeze fresh limes juice over it.

Top with dressing.

We made simple spanish rice as a side dish.

Simple Spanish Rice

Saute a chopped onion in a sauce pan till soft, add 1/2 can of diced tomato's, or fresh and cook 2 min. Add rice and toast with veggies for a min. Add water (2 cups water to one cup rice) and 1/2 packets of seasoning like "Sazon Goya" if you have it. ( they have it at Kroger).

When rice is done, squeeze a little fresh lime on it, and stir in some chopped cilantro