Showing posts with label GFCF. Show all posts
Showing posts with label GFCF. Show all posts

Friday, September 28, 2007

GFCF Chocolate Chips

Thank you Jesus! Seriously! One thing C has missed while on a GFCF diet is all things chocolate. I bought bags of carob powder, when I first started having to bake things from scratch, and we had some success with carob cake and muffins. C liked them, but it wasn't as appealing to the rest of the family. Lately he's been asking me to find a way to make him soy milk M&M's. Well, I wouldn't know how to make normal M&M's, much less soy milk ones, so I tried to substitute with Skittles. Not exactly the same, but I was trying. However, when strolling through 14-Carrot today, we discovered chocolate chips that are GFCF! Let me say again, "THANK YOU JESUS!" And do you think I cared that they were $4 a bag? Nope! Didn't even bat a mascara-less eyelash!

And why all the excitement? Because look at the joy on my little man's face while enjoying his vanilla soy ice cream with chocolate chips! Nothing soothes the heart quite like chocolate!


Thursday, September 13, 2007

GFCF Pumpkin Bread


We've had C on a GFCF diet for awhile now, with some remarkable results. This is one of his favorites for me to bake. I found the original recipe listed as Rosie's Pumpkin Bread, and made a few, small adjustments to suit us. C asks for it constantly! We have even had entire loaves disappear from the cooling rack. Hmmm...I wonder who could be responsible for that?!?! It's a pretty easy recipe, considering I am still making it.


2 1/2 cups white rice flour
1/2 cup arrowroot or corn starch
1 tbsp + 1 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp xanthan gum
1-2 tsp lecithin

4 eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups Savannah Gold or sugar
1 can pumpkin (15 oz)

Mix all dry ingredients, except Savannah Gold or sugar, in mixing bowl.
In separate bowl mix eggs, oil, and orange juice.
Add Savannah Gold and pumpkin to liquid mixture.
Stir the wet ingredients into the dry ingredients on medium-low.
Bake at 350 for 1 hour and 15 minutes, or until toothpick comes out clean.

Today I doubled the recipe and used the remaining batter to make a pan of muffins. They were a hit. Ummm, don't they look yummy!
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