Recipe Revision

I think I mentioned in my first post that I like to bake, but I don’t think I made it clear how much I love to bake.  My family and friends know this well and over the years it has pretty much been assumed at any gathering I’ll bring the dessert.  Hmm, tough spot to be in now that I’m gluten-free and limiting fructose, so what’s a girl to do but adapt.

It all started at Thanksgiving, shortly after I informed my mom (queen of Thanksgiving pie making) that I was trying this thing out just before the holiday.  Fortunately for me we had some other family members joining us this year who are also gluten-free so I wasn’t the only one.  Mom accepted the challenge of making not only gluten-free pies, but also regular pies for the “normal” people.  I went about searching the internet for info on making a gluten-free pie crust, since even before going GF buying a pie crust was forbidden in my family.  I found one that turned out awesome (pie crust recipe here).  I did a test run with a pie before the holiday and it was a success, even my dad approved, and for me that’s like Mikey liking his Life cereal (he’s not that hard to please, but his stamp of approval is always a good thing).  I used the Gluten Free Pantry All Purpose Flour for that recipe, but since then have tried the Jules Gluten Free All Purpose Flour since I bought  living social deal for it.  Both worked well and made a crust that held up as well as a traditional crust, although neither one browned very much.  I haven’t made my own flour mix yet, but am thinking that will be my next endeavor to hopefully save a little money.

Anyway, recently I’ve adapted 2 recipes to be gluten-free and thought I’d share them with you so you could try them out as well.  The first was a Tomato Ricotta Tart from Cooking Light.  The only real change was using the GF all-purpose flour in place of the regular flour.  It turned out really well and was a hit with my mom and dad.  My only complaint would be that it seemed like there needed to be more filling for the tart, because it didn’t really come very far up the sides of the pie plate, otherwise it’s definitely on the make again list.

The second recipe is one that i really revised, not only to  make it GF but also dairy free for a friend of mine.  On Monday night I was getting together with some friends and we decided to have a Pinterest theme night & all make something we had pinned.  If you’re not familiar with Pinterest, you are missing out on an awesome resource and time sucker 🙂  So I looked through my recipes and tried to decide what to make, it was so hard to pick one thing because I have a lot of recipes on my page.  I finally settled on Fresh Rosemary Muffins, which was not a GF or DF recipe, but I was determined to make it so!  Here are my changes:

Unsweetened Vanilla Almond Milk for Regular Milk

1/4 cup chopped pecans for regular raisins (not to be GF, but b/c I don’t really like them and am really supposed to avoid dried fruits)

Vegetable Shortening for Butter (as directed on shortening label)

Left the goat cheese out of one muffin, but turned out my friend was ok with goat dairy, just not cow.  I’m sure there’s some non-dairy substitute out there you could use like s DF cream cheese like thing

The muffins were awesome!  Everyone who tried one said they were really good and of course since I hadn’t tasted them before I had to agree, it was a great balance of sweet and savory and I don’t think you could tell they were GF.  I had a few leftover so I had one for breakfast yesterday morning, just heated it in the microwave for a few seconds (I stored them in the fridge since they had the goat cheese).  I also delivered a couple to my friend/hairdresser yesterday and he called me today asking for more!  Definitely a hit and on the must make again list.

I look forward to more challenges involving recipes and will be sure to share my experiments with you all!

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