Wednesday, July 23, 2014

America's Test Kitchen goes gluten free...

Such a long space between posts! Time seemed to fly by, Not a moment to spare...But I sure miss my happy place. As you all know I am a huge fan of America's Test Kitchen. Their recipes are tested and retested, they tell you the science behind why recipes work. They tell you the best ingredients to use and why the ones they suggest work so well. It has always been my go to cookbook. When I found out they came out with a Gluten Free Cookbok I ran to the store to buy it. I read it cover to cover and decided I would make the recipes and  share with you and let you know how they worked! I know many of you that read my blog are not gluten free. I have been on a mission lately to find good gluten free food. I have wasted my money and have eaten some really crummy ucky gluten free foods. Some things are ok...but rarely good. As with most things, homemade is usually better than store bought. Many less preservatives and fresh is always best.

I will start with America's test kitchens flour mix. They tested many, many, different store bought flour mixtures. Their two favorites were Bob's Red Mill All purpose gluten free flour and King Arthur's all purpose gluten free flour. They weren't completely sold on either one but if you do buy a flour mix at the store ATK recommends buying one of these two. They decided to develop their own mix. They put their team together and tested hundreds of recipes using different ingredients finally arriving at the formula that worked the best for an all purpose gluten free flour

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cup) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all the ingredients together in a bowl and transfer to an airtight container and refrigerate for up to 3 months. America's Test Kitchen strongly recommends a scale to measure the flours...I did not do that but that is on my must have lists...a digital scale...

Americas test kitchen strongly recommends using Bob's red mills gluten free flours for your mix if at all possible. Most are readily available at grocery stores with out going to specialty health food or organic whole food markets. So first make your flour and next lets make bread!!!

Cheers to Happy !!

Wednesday, January 15, 2014

Chocolate Lasagna

I recently went and spent a night at my daughters house. We played the most fun game. I think every house should own. It is a great game that gets people interacting, and all ages can play together and have fun!
It is the hedbanz game. Simple game like charades. You have a word on your headband and although you don't know what your word is, everyone else does. Someone gets to act it out and you get to guess. Fun, huh? Then my daughter made this best ever dessert! It can be made gluten free or not. She made it both ways.
Chocolate Lasagna


Gluten Free Chocolate Lasagna

2 packages of GF Oreos 36 total
- 6 TB melted butter
-8 oz. cream cheese room temperature
-12 oz cool whip divided
-1/4 cup granulated sugar
-2 chocolate puddings (1.4 oz) I -

3 1/4 cups milk
-1- 1 1/2 cups mini chips

To make:
you need a 9x13 inch rectangle pan,spray it with cooking spray. 

1-Crush the cookies in either a gallon bag with a rolling pin or my personal preference, a food processor. (it takes 2 seconds) Next, add the butter and mix it together and press into a 9x13 pan, then set it in the fridge to rest.
2-you need your cream cheese, 2 TB milk and sugar, mix them together until light and fluffy, then mix in 1 1/4 cups cool whip until it is all incorporated, then spread over the crust.
3-Mix your pudding with a whisk and 3 1/4 cups cold milk, let it set up for 10min to firm up before you spread it over the cream cheese filling.  I let it chill in the fridge for a few minutes before I go onto the next step.
5- Lastly, spread the rest of the cool whip on the top of the dessert and sprinkle with the mini chocolate chips, then put in the fridge and for at least 4 hours, I would put it in the freezer for a solid hour, it makes it so much easier to cut and serve(this way it won't all slide off the spatula,and still look PRETTY!!)

You will love this!!! (and get the game)

 Cheers to Happy!!!