Gluten and Dairy Free Pudding Pie Cups #goodcookkitchenexprt

Recently we got a Bake-A-Bowl pan from Good Cook to try out.  I had so many great ideas to try out.  Unfortunately, I didn’t have all the time to make them all because my kids are sick and weren’t letting me do a lot of baking.

So I decided to do something simple!  All you need is a pie crust(homemade for us), some pudding, some whipped cream, and a cherry!  Maraschino cherries are the best part!  

Here is the simple way to make a gluten and dairy free pudding pie cups.

And then you get this yummy treat to eat!

Bake a Bowl pudding pie cups

Pudding Pie Cups

Doesn’t that look yummy?  Oh it tastes yummy too.  

So here is what you do.  You make a pie crust(recipe below).  You put the pie crust into the bottom of the bake-a-bowl pan and smash it all down with the top piece of the pan.  

This really is a super cute pan!  Love it.  

Anyway.  Fill to the fill line with pie crust.  Smash it down.  Then bake at 350 degrees for 20 minutes.  

Take it out of the oven and let it cool.  Very important to let it cool.  You don’t want to put your pudding in a hot pie crust!

For the pudding, I used a super easy method.  I found a pudding mix that was dairy and gluten free and used almond milk to make it.  It doesn’t set up quite as well as normal pudding, but it tastes just as good!

Top off with some homemade coconut milk whipped cream and a cherry.  

Oh make sure to eat the cherry first!  Yeap that’s the best part!

Gluten and Dairy Free Pudding Pie Cups
A wonderful pudding pie in a cup!
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Ingredients
  1. 1 cup white rice flour
  2. 3/4 cup tapioca flour
  3. 3/4 cup corn starch
  4. 1 tsp guar gum
  5. 3/4 tsp salt
  6. 1 Tb sugar
  7. 3/4 cup palm shortening
  8. 1 egg
  9. 1 Tb vinegar
  10. 2-3 Tb water
Instructions
  1. Mix the flours, salt, sugar, and guar gum together.
  2. Cut in the shortening.
  3. Make a well.
  4. Add the slightly beaten egg, vinegar, and water.
  5. Mix in thoroughly.
  6. This will be a slightly wet dough, so no need to add more flour.
Notes
  1. If you're using this as a regular pie crust in a pie pan, you'll roll it out now.
  2. But, since we're just putting lumps into the Bake-a-bowl pan, no need to roll it out!
For Him and My Family http://forhimandmyfamily.com/
I received the pan from Good Cook to use in this challenge.  However, all the thoughts and ideas are my own.  These gluten and dairy free pudding pie cups are my creation using the Sweet Creations line from Good Cook.  

Would you like to try a Bake-a-Bowl pan?  Stay tuned for a giveaway coming to this blog soon!  Also make sure to check out the recipes below to see what everyone else is making with their pans!  You can also purchase a pan and save 25% by using code BAKEBOWL.  


Simply 7 Quinoa Chips Review and Giveaway

Simply 7

We recently received a case of chips to review.  These are the new Quinoa chip line from Simply 7.  They come in four flavors including Sea Salt, Sour Cream and Onion, Cheddar, and Barbecue.  

I have reviewed with Simply 7 in the past and knew that these were going to be good but wasn’t quite prepared for the blast of flavor that was waiting for us!  The first bag I tried was the Barbeque.  I love barbeque chips and these are WOW!  Seriously!  The flavor is amazing.  They are crisp and remind me of the old Bugle chips that you used to be able to buy.   They have a soft crunch but a good crunch.  The flavor is amazing though.  It really just makes you want to close your eyes and savor the flavor.  It’s good ol boy down home barbeque on the grill type flavor.  It has just the right amount of kick to keep your taste buds shocked.  I was shocked myself a bit that my kids enjoyed the chips as much as I did.  They don’t normally like anything with more than a hint of flavor.

My kids kept trying to get into these bags.  They are addicting really.   I mean really really really addicting.  You open the bag.  You eat the whole bag.  They’re gone.  Okay, so maybe I didn’t eat the whole bag myself.  I do have little helpers that like to snack too.  

My second favorite flavor was the cheddar.  These are the kids favorite too.  Think of them as a healthier version of cheetos.  They have the same large amount of flavor as the barbeque chips.  I love that the do not have the artificial colors and dyes.  My little 3 year old has allergies to food dyes and it’s so hard to find a good chip that she can eat without reacting to.  She can have these!  She was super excited with the fact that she could eat them and that they wouldn’t make her sick.  My little girl did not want to share her bag of cheddar chips.

The sea salt is perfect for eating with something.  Yummy with a salsa or even a rotel type dip.  Now, they don’t hold a lot because they are a thinner chip.  If you try to load them up they will break and you’ll have to use a fork.  I am notorious for putting too much dip or salsa on my chips.  I’ll  eat the salsa by itself too though so maybe that’s not a good picture for you.

Sour Cream and Onion is the last flavor.  It has just a hint of onion.  Not a lot.  I like onion though.  The sour cream flavor is not strong either.  It’s  a subtle flavor.  I’m not sure that I’d eat these chips alone as a snack but they are really good with a sandwich or soup.  I think these would be perfect eaten with a yummy tomato soup.  We’re fans of eating chips with soup instead of crackers because it is hard to find a really good cracker that is gluten free and not really really expensive.

Important facts to know:  

  • gluten free certified
  • kosher
  • no artificial colors or flavors
  • non GMO project verified
  • no trans fat
  • no preservatives
  • vegetarian
  • vegan

I do have one problem with these chips . . . . . the bags are WAY too small.  I mean really too small.   The Simply 7 Quinoa Chips are just really good.  I haven’t been able to find them in any local stores yet but that doesn’t mean I’m going to quit looking!

If this sounds good to you make sure to enter to win a case of your own from Simply 7 for yourself.  Use the rafflecopter below and make sure to share to increase your chances.  Also check out all the other reviews to learn more and find out what others thought of the chips.

a Rafflecopter giveaway

Gluten Free Dairy Free Herbed Cheese Bread Recipe

Allergen Friendly Cheese Bread

Gluten Free Dairy Free Herbed Cheese Bread

I don’t know about you, but I love a good loaf of bread.  The smell of it baking is heaven to the senses.  I missed being able to eat a good cheese bread since going gluten and dairy free.  So, of course, I decided to create my own!  I’ve decided to share my newest creation the Gluten Free Dairy Free Herbed Cheese Bread Recipe with you today!

I also want to share a new cookbook coming out called Make Ahead Bread and a FREE offer with you as well.  A fellow Good Cook Blogger has written a cookbook all about breads.  For everyone that preorders her book and fills out this FORM you will be sent a free loaf pan from Good Cook.  An awesome deal to help support an awesome blogger.

The above free loaf pan offer will be good until February 28th.  Good Cook is also offering a 25% off code for any Good Cook purchase using promo code BakeBread.

Now onto my recipe!

Proof your yeast.  I place 1 Tb yeast and 1/4 Tb sugar in 1/4 cup warm water.  Allow this to rise and proof while you prepare the rest.

In your mixer bowl(or large mixing bowl) combine:

1 cup brown rice flour

3/4 cup millet flour

1/2 cup quinoa flour

1/2 cup tapioca starch

1/3 cup sweet rice flour

1/3 cup potato starch

1/4 cup flaxseed meal

1 Tb guar gum

1 tsp salt

1 Tb thyme

1 Tb basil

1 Tb oregano

1 tsp dill

Mix these all together to combine.

In a small mixing bowl combine 3 eggs, 1 Tb molasses, and 1/2 Tb apple cider vinegar.

Prepare 1 cup warm water and 1/4 cup olive oil in a separate measuring cup.

You will also need 1/4 cup chopped onions carmelized and 1 cup of Daiya dairy free mozzarella cheese(you can use any other cheese but this is what I prefer).

Now your yeast should be proofed.

Add the egg mixture to the flours and mix with the mixer.

As the mixer continues to mix add in the yeast mixture.

I normally gear up the mixer a notch here and add in the water and olive oil.

Allow this to knead in the mixer for 15 minutes or knead by hand.

At the end of the 15 minutes add in the onions and cheese and just knead them in.

Now you can place this in a loaf pan to double and rise or you can do my favorite.

I place my loaf in a round loaf on top of my Good Cook pizza stone.  Because we like a crunchy crust I sprinkle brown rice flour on the pizza stone and then dust the top of the loaf with the flour as well.

herbed cheese bread dough

Allow your bread dough to rise until double in size.

This to me makes and excellent loaf of what my kids call “soup bread” as opposed to sandwich bread.

Allow your bread to rise or double in size.  Depending on the heat and humidity of your house, this can vary.

Once the bread has risen bake at 350 degrees F until done.  This normally takes 45 minutes, but again can vary.

fresh bread from the oven

Fresh from the oven, ready to eat.

This cheese bread is best eaten warm but can be reheated well.

If you have any leftovers, I recommend refrigerating them due to the cheese.

Enjoy!

 

 


Dairy and Gluten Free Chocolate Chip Cookies

I recently received an awesome package from Good Cook with items from their Sweet Creations line.  I love making “sweet creations” and this time our challenge was cookies!   I knew immediately which cookie recipe I had to try first!  These yummy dairy and gluten-free chocolate chip cookies!  They’re the best and perfect for those Christmas cookie exchanges!

In my super awesome package were cookie cutters(watch for those being featured soon), a cookie dropper(an awesome invention!), a brand new high temp spatula with wooden handle and handy conversion chart(ingenious), a handy-dandy flex cookie turner(scratch free!), two aluminum cookie sheets(of the large variety), and a set of three sweet mixing bowls.  For this recipe I used the spatula, cookie scoop, cookie turner, and cookie sheets.

We love cookies in our house and the first cookies I had to make were for my husband.  He loves chocolate chip cookies but I honestly can’t remember the last time I made them for him.  So I’m sharing our favorite chocolate chip cookie recipe which is also gluten and dairy free.  You can make it egg free by making a chia egg to replace the eggs as well, but since we’re not egg allergic we don’t do this.  I have friends with an egg allergic little boy so I always test it out to make sure it works before letting you know.  This one recipe gets the A.O.K. for adding the chia egg instead of an egg.

Here’s what you’ll need:

1/2 cup coconut oil
1/2 cup palm shortening
1 cup firmly packed coconut palm sugar
1/2 cup organic raw cane sugar
3/4 tsp sea salt
2 tsp pure vanilla(I make my own)
2 large eggs or 2 chia eggs
1 tsp baking soda
1/2 tsp baking powder
2-1/2 cup baking flour(gluten-free of course) you can try this blend or this blend they both work well
2 cups of your favorite allergy friendly chocolate chips

I use my kitchenaid to mix these up.  It makes a really good whip and it’s needed to make these turn out right(trust me I’ve messed them up before).

First preheat your oven to 350 degrees Fahrenheit.

Now you are going to mix the shortening, coconut oil, and two sugars together.

Mix, mix, mix these.  I mean really mix them.  Make sure to mix them until they are light and fluffy to make these cookies work.

While these are mixing in a separate bowl mix up the dry ingredients so that it’s ready to add to the cookies.

Mix in the vanilla.

Mix in the eggs.

Now mix in the flour and dry ingredients.

Using your cookie sheets and cookie scoop dish out the cookie dough.

Bake for 8-9 minutes.

I leave mine on the cookie sheets out of the oven for 1-2 minutes before placing on a cooling rack.

Once cool they’re ready to enjoy.  My husband loves his with fresh cold milk.  I like mine with my coffee.

gluten free dairy free chocolate chip cookies

These are great for those Christmas cookie exchanges or for taking with you to those Christmas get together.  We enjoy them year round here in our house as our whole family can enjoy them!!  Also, my husbands favorite cookie is Chocolate Chip!

 
 
 

 

Artisan Gluten Free Flour Blend

I found this recipe here on the blog of the authors of the cupcake cookbook I have.  I love this cookbook!  Kelli and Pete Bronski authored Artisanal Gluten-Free Cupcakes and I’m so glad they did!  I was a bit wary of sharing their flour blend so looked online to see if I could find it and voila!  I love this gluten free flour blend and have used it successfully in many recipes!

So here it is:

5 cups brown rice flour
3 cups sorghum flour
2-2/3 cups cornstarch
1-1/3 cup tapioca starch/flour
1 Tb plus 1 tsp guar gum

Notice: this is the ratio I used for a guadruple batch.  You can make a smaller batch or use potato flour and starch instead of the tapioca or arrowroot instead of the cornstarch.  Go to the Bronski’s Blog No Gluten No Problem for the smaller recipe or variations.

Want to see what I’ve made with it?

gluten free chocolate cake recipe

 

A delicious Gluten Free Chocolate Cake!

 

Garlic Chicken Spaghetti Recipe

My family loves spaghetti, but I get tired of a meat and marinara sauce.  So, I decided to change it up about a year ago and this is what I came up with.  I’m sure someone sometime has done something like this, but we really like it and I can promise I never had spaghetti like this before!  You’re going to love this Gluten Free Garlic Chicken Spaghetti Recipe!

 

Gluten Free Garlic Chicken Spaghetti Recipe

 

You will need:
2 packages of spaghetti(I used quinoa spaghetti)
2 lbs chicken breast, cubed
2 cloves garlic, minced
1 medium onion, chopped
olive oil
2 cans of Alfredo sauce(I make my own so that it is dairy free-recipe coming soon!)

Saute the onion, garlic, and chicken in a medium skillet in olive oil(just enough to coat the bottom of the pan).

Meanwhile cook the spaghetti in stock pan.  Once the spaghetti is done drain and return to pan.  The chicken mixture should be done by now, so pour it onto the spaghetti as well as the Alfredo sauce.

Now stir until the sauce warms up.  Serve topped with parmesan cheese!  Enjoy!  It is really yummy.  My kids all love it and nobody has found an onion to complain so shh don’t tell them!  Instead, just enjoy this Gluten Free Garlic Chicken Spaghetti Recipe for yourself or take to a potluck lunch soon!

Gluten Free Kielbasa Casserole

An old time family favorite is kielbasa casserole.  Thankfully it was one that we didn’t have to change much when we made our diet switch a few months ago.  It is very good and the kids all ask for seconds, plus it’s easy to make!  

gluten free kielbasa casserole

You can make this dairy free by subbing dairy free cheese in for the recipe.

Gluten Free Kielbasa Casserole

Ingredients:
    rice(separate from casserole)
    kielbasa
    frozen sweet peas
    frozen sweet corn
    cream of mushroom soup(recipe here)
    mushrooms
    shredded cheddar or cojack cheese
   
cooked rice(I use brown rice–how much depends on your family size–I use 3 cups of uncooked rice)
    Since I use brown rice I have to boil the water, add the rice and then let it cook for 45-60 minutes.  While it is cooking I work on the other part of the casserole.

First take the kielbasa and cut it up so that you have bite size circles of meat.  Brown these in a skillet for a few minutes.  To this add the cream of mushroom soup, peas, and corn. 

Cover and simmer until the frozen veggies and tender and warmed throughout, stirring occassionally. 

Top with cheese and mushrooms and simmer until the cheese is melted. 

By now the rice should be done.  Place a spoonful of rice on plate and flatten out.  Ladle a spoonful of the gluten free kielbasa casserole over the rice and enjoy!