Carnitas
17

[pinit] I resisted the slow cooker for so, so long. It’s not that I thought a gazillion people who love love love their slow cookers were wrong. It’s just … I … more »

Gluten Free Carnitas [pinit] I resisted the slow cooker for so, so long. It’s not that I thought a gazillion people who love love love their slow cookers were wrong. It’s just … I thought I just didn’t like soup enough to get one. I kind of thought that’s all your really made in a slow cooker. I know I know I’m so ashamed. This fragrant, intensely flavorful Mexican carnitas recipe is pretty much proof positive of that very fact. Well, this recipe and the fact that you can make gluten free bread in your slow cooker. Don’t have a slow cooker? You can easily make these carnitas on the stovetop. Did I mention that you can make the meat up to a few days ahead of time and just store it in the cooking liquid in a sealed container in the refrigerator for at least 2 days? Yeah. You can.

Gluten Free Carnitas

I served these on the Gluten Free Flour Tortillas from GFOAS Bakes Bread, which is clearly the traditional way to serve them. But I am fully convinced they would be spectacular on naan.

Gluten Free Carnitas

Speaking of traditional, I cooked the shredded meat in a single layer on a baking sheet in the oven, since I just couldn’t bring myself to shallow fry it in lard (although oh my gosh how good would that be??). If you’re a purist, though, go for it! And then invite me over. I’d love at least a taste…

Gluten Free Carnitas

Whichever way you go, these carnitas will fill your home with the most wonderful smells and make everyone hungry for Mexican food all.day.long.

Prep time: 10 minutes       Cook time: 9 hours (or 2 hours)       Yield: 6 to 8 servings
Ingredients

4 cloves garlic, peeled and minced

2 teaspoons kosher salt

1 tablespoon ground cumin

1 tablespoon dried oregano, crushed

3/4 teaspoon ground chili powder

2 teaspoons smoked Spanish paprika (optional)

2 tablespoons (26 g) packed light brown sugar

1 4-pound pork roast (or 2 2-pound pork tenderloin)

2 bay leaves

3 to 4 cups chicken or vegetable stock

1 recipe Gluten Free Flour Tortillas from GFOAS Bakes Bread

 

For serving: chopped tomatoes, diced avocados, chopped fresh cilantro and lime

Directions
  • In a medium-size bowl, place the minced garlic and salt, and press together into a paste with the back of a large spoon. Add the cumin, oregano, chili powder, paprika and brown sugar, and mix to combine well. Rub the mixed spices all over the raw pork. In the bottom of a 6-quart slow cooker (or a large, heavy-bottom stockpot on the stovetop), place the bay leaves, and then the pork on top of the bay leaves. If using the slow cooker, pour 3 cups of stock into the basin, taking care not to wash all of the spices off the pork. If using a stockpot on the stovetop, use all 4 cups of stock.

  • If using a slow cooker, cover and cook on low for about 9 hours, or until the pork is tender and falling apart. If using a stockpot on the stovetop, cover and cook on medium-low heat for about 3 hours, or until the pork is tender and falling apart. As soon as the pork is done by either method, using tongs, remove just the pork from the pot and place on a large, clean surface. While it is still hot, shred the pork by holding the meat with the tongs in one hand and pulling the meat apart with a fork in the other hand. Set the meat aside. Discard the bay leaves from the pot, and strain the rest of the liquid into a medium-size saucepan. Simmer over medium heat until reduced by about one-third. At this point, the meat can be stored, in the reduced liquid, in a sealed container in the refrigerator until ready to serve. When ready to serve, simply remove from the liquid and continue with the rest of the recipe.

  • Preheat your oven to 350°F. Place the shredded meat on a large, parchment-lined baking sheet and place in the preheated oven to bake until just beginning to brown and crisp (about 15 minutes). Remove the meat from the oven and drizzle with the reduced cooking liquid. Divide the meat among the flour tortillas, add the chopped tomatoes and avocados, sprinkle with chopped cilantro and drizzle with more liquid before serving. Serve with lime.

  • Adapted from allrecipes.com.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3! Won’t you consider picking up yours today? xoxo Nicole

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-carnitas/
Gluten Free Cookie Cups with No-Bake Cheesecake Filling
11

[pinit] I’ll admit it: I bought some sort of special pan for baking little angel food cake cups, like the kind you get in a clamshell container in the grocery … more »

Gluten Free Cookie Cups with No-Bake Cheesecake Filling [pinit] I’ll admit it: I bought some sort of special pan for baking little angel food cake cups, like the kind you get in a clamshell container in the grocery store for filling with whipped cream and berries. It sits in a cabinet, unused. I knew I’d never tell you that you should buy one. You shouldn’t. And anyway I really thought I could make gluten free cookie cups using a variation on our gluten free drop sugar cookies recipe. After the wild success of that experiment, I went ahead and made the easiest no-bake cheesecake filling ever invented. No gelatin, no agar agar, nothing special—and it still sets up just right.

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

These cookie cups are light and not-too-sweet, and so the cheesecake filling is made to match. If you’re looking for a sweeter filling, you can always add more confectioners’ sugar to the filling to taste. I sprinkled a few blueberries on top, but mostly because I thought the photos would look prettier. *ashamed*

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

All you need to make the cookie cups, well other than some basic gluten free pantry ingredients, is a standard 12-cup muffin tin, and a juice glass to press the dough into the wells and up the sides. That’s it.

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

Unlike some versions of these sort of cookie cups you might find around on the ‘net, these are not all dense and gooey at the bottom. And the filling sets up perfectly in the refrigerator, but you can serve the cups when the filling is at room temperature, too. It doesn’t need to be sliced like a regular no-bake cheesecake, so setting up is optional. It’s kind of a come-as-you-are filling. Oh, and they store really well in the refrigerator for at least a few days, and even travel well. Magic cookie cups!

Prep time: 15 minutes       Cook time: 20 minutes       Yield: 16 cookie cups
Ingredients

For the Cookie Cups
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (58 g) confectioners’ sugar

1/2 cup (100 g) granulated sugar

5 tablespoons (70 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

For the No-Bake Cheesecake Filling
2 cups (16 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoon, if necessary)

3/4 cup (86 g) confectioners’ sugar

1 8-ounce package cream cheese, at room temperature

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Directions
  • First, make the cookie cups. Preheat your oven to 350°F. Grease well a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, shortening, egg and vanilla, mixing well to combine after each addition. The dough should come together and will be soft. Roll the dough into balls about 1 1/4-inches in diameter, and press into disks about 1/4 inch thick. Place one disk into each of the prepared wells of the muffin tin, and press the bottom of a juice glass right into the center of the dough, forcing the dough evenly up the sides of each well. Remove the glass. If any of the cookie has reached above the lip of each well, press it down to avoid its burning in the oven. Using a toothpick, poke 3 evenly spaced holes in the bottom of the dough in each well. Place in the center of the preheated oven and bake for 12 minutes, or until the edges are very lightly golden brown and the center of each cup springs back when pressed gently. Remove from the oven and allow to cool for 5 minutes before carefully transferring the cups to a wire rack to cool completely. Repeat with the remaining few pieces of cookie dough.

  • While the cookie cups are cooling, make the filling. Transfer 2 tablespoons of the cream to a small bowl and set it aside. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the remaining cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture. Using a separate, handheld whisk, whisk the mixture together until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.

  • Fill the cookie cups. Transfer the filling to a piping bag fitted with a large open tip and pipe the filling into the wells of the prepared cookie cups. Decorate with berries or sprinkles, if desired. Place the filled cups in the refrigerator to chill until set (about 2 hours) or serve as is.

Love,
Me

 

P.S. Have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Your support means everything to me. I may kid, but I never lie.

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-cookie-cups-bake-cheesecake-filling/
Healthy Gluten Free Zucchini Muffins
13

[pinit] These days, I’m in heavy-duty stock-the-freezer-for-breakfast mode. During the summertime, I don’t go out of my way to make a hot breakfast most days. Mostly, they eat cereal with … more »

Healthy Gluten Free Zucchini Muffins [pinit] These days, I’m in heavy-duty stock-the-freezer-for-breakfast mode. During the summertime, I don’t go out of my way to make a hot breakfast most days. Mostly, they eat cereal with almond milk. They’re o-kay with it, but there are definitely some grumbles as they are very food-spoiled. But on school days? You’re not leaving my house without a hearty, stay-with-you-all-morning breakfast and that’s that. The easiest way to make that happen is with something like these healthy gluten free zucchini muffins, made with just 1/2 cup of brown sugar in 24 muffins (that means about 1 teaspoon of sugar in each muffin), healthy coconut oil fat, and whole grain oat flour. Not to mention allll the zucchini (and/or yellow squash) in there. They’re a riff on the Carrot Muffins in Gluten Free on a Shoestring Bakes Bread, since, well, I’ve got zucchini coming out of my ears these days and I thought maybe you did, too.

Healthy Gluten Free Zucchini Muffins

I made mine with raisins, and not too many of them at that, but you could of course replace the raisins with anything from chopped pecans or almonds to chocolate chips.

Healthy Gluten Free Zucchini Muffins

Fill those muffin cups about 2/3 of the way full, and then pop them in the oven. The batter mixes up very easily—but you do have to squeeze much of the water out of the zucchini or you’ll end up with batter that’s way too wet. It would expand quickly in the oven, and the muffins would sink in the middle as they cooled. Not good.

Healthy Gluten Free Zucchini Muffins

These healthy muffins are moist, tender, only lightly sweet and still really flavorful. Breakfast is served!

Prep time: 10 minutes       Cook time: 20 minutes       Yield: 24 muffins
Ingredients

3 1/4 cups (about 300 g) grated fresh zucchini and/or yellow squash (I used 1 medium zucchini and 1 medium yellow squash)

1 1/2 cups (210 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (80 g) certified gluten free oat flour (I just grind up certified gluten free rolled oats into a powder)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 cup (109 g) packed light brown sugar

1 cup (100 g) raisins (can replace with chopped nuts, chocolate chips or another small dried fruit)

1/2 cup (112 g) virgin coconut oil, melted and cooled

4 eggs (240 g, out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) buttermilk, at room temperature (can replace with 1/2 cup unsweetened almond milk, soured with 1/2 teaspoon white wine vinegar)

Directions
  • Preheat your oven to 350°F. Grease or line 2 standard 12-cup muffin tins and set them aside.

  • Prepare the zucchini/squash. Place the grated zucchini and/or yellow squash in the center of a large clean tea towel or flour sack (a kitchen towel with a flat weave), gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. Set the zucchini aside.

  • Make the batter. In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. In a small bowl, place the raisins (or nuts or chips) and add about 1 tablespoon of the dry ingredients, toss to combine and set the bowl aside. To the large bowl of dry ingredients, add the grated zucchini and mix to combine, breaking up any clumps in the grated zucchini. Create a well in the center of the dry ingredients and add the coconut oil, eggs and buttermilk, mixing to combine after each addition. The batter will be thick but not stiff. Add the raisins and reserved dry ingredients, and mix until they are evenly distributed throughout the batter.

  • Bake the muffins. Fill the prepared wells of the muffin tins about 2/3 of the way full with batter. With wet fingers, smooth the tops of the batter in the wells and place them in the center of the preheated oven and bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.

  • Freeze for later. These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer, and defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.

  • Adapted from the recipe for Carrot Muffins on page 235 of Gluten Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. When you buy the Gluten Free on a Shoestring cookbooks, you support the blog—and you keep my publisher asking me to write more cookbooks. See? That’s why your support means everything to me.

Recipe Available at: http://glutenfreeonashoestring.com/healthy-gluten-free-zucchini-muffins/
Gluten Free Vanilla Bean Ricotta Pancakes
23

[pinit] If a recipe for 12 generous gluten free ricotta pancakes has only 2/3 cup (8 grams per pancake) of flour and 1/4 cup of sugar (4 grams per pancake), … more »

Gluten Free Vanilla Bean Ricotta Pancakes [pinit] If a recipe for 12 generous gluten free ricotta pancakes has only 2/3 cup (8 grams per pancake) of flour and 1/4 cup of sugar (4 grams per pancake), it probably qualifies as low carb, right? I honestly don’t know, though. I know that some of you want me to know (I even got an email asking me if it was even legal for me to post recipes without nutrition information! P.S. it’s perfectly legal, no worries). And part of me wants to know and wants to care, for you, you know? But mostly, I simply can’t commit to either the time it would take to plug all the information for every recipe into an online nutrition calculator—or the weight of that responsibility. Now, I cook and bake from all 3 Gluten Free on a Shoestring cookbooks all. the. time. And one of my favorite recipes from my first cookbook is the Ricotta Pancakes on page 67. Every time I make them, I think, wow, these are so light and fluffy, and they really must be low carb and isn’t that nice. But … that’s as far as I ever get.

Gluten Free Vanilla Bean Ricotta PancakesRecently I started playing around with the recipe from the book (one I know from emails over the years is also a reader favorite! yay!), and found that it works even better with my basic gum-free gluten free flour blend. So ridiculously light and fluffy! And the batter is so easy to pour, too, which makes the actual pancake cooking a dream.
Gluten Free Vanilla Bean Ricotta PancakesInstead of the subtle lemon flavor from the lemon zest that the original recipe calls for, I added 2 teaspoons of vanilla extract plus the seeds from half a vanilla bean (I buy vanilla beans pretty cheap in bulk online and keep them stored in rum, which I occasionally use as homemade vanilla extract but mostly just use to store the beans and keep them from drying out or going bad). The result? Light, fluffy, deeply vanilla, probably low-carb, definitely low-sugar gluten free ricotta pancakes.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: About 12 pancakes
Ingredients

2/3 cup (93 g) basic xanthan gum-free gluten free flour blend (61 grams superfine white rice flour + 21 grams potato starch + 11 grams tapioca starch/flour)

1/4 cup (50 g) sugar

1 teaspoon baking powder

2 eggs (120 g, out of shell) at room temperature, beaten

Seeds from 1/2 vanilla bean

1 cup (250 g) low-moisture ricotta cheese (part-skim or whole milk), at room temperature

1/2 cup (4 fluid ounces) milk, at room temperature

2 teaspoons pure vanilla extract

Directions
  • In a large bowl, place the flour blend, sugar and baking powder, and whisk to combine. In a separate small bowl, place the eggs, vanilla seeds, ricotta cheese, milk and vanilla extract, and beat to combine well. Create a well in the center of the dry ingredients and add wet ingredients, and beat until smooth. The batter should be pourable.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching. Allow to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the skillet, and repeat with the remaining batter.

  • Adapted from Ricotta Pancakes on page 67 of Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2011).

Love,
Me

 

P.S. Which Gluten Free on a Shoestring cookbooks do you have? Your support means so much to me. :)

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-vanilla-bean-ricotta-pancakes/
New York Times-Style Gluten Free Double Chocolate Chip Cookies
6

[pinit] Once a person who calls herself a food blogger (that’s me!) has adapted the famous New York Times Chocolate Chip Cookies to gluten free (and then made an oatmeal cookie … more »

New York Times-Style Gluten Free Double Chocolate Chip Cookies[pinit] Once a person who calls herself a food blogger (that’s me!) has adapted the famous New York Times Chocolate Chip Cookies to gluten free (and then made an oatmeal cookie version), you’d have to imagine that a gluten free double chocolate chip cookies version isn’t too far behind. And even though my children are still away at sleepaway camp for another week or so,* I know that for some of you back-to-school has already happened (or is coming any day now). And there’s nothing that eases their way back to school like a surprise 5-inch chocolate chip cookie in their lunchbox.

*If my children are away at sleepaway camp, then who is that lovely young hand model in the photo? That would be our neighbor’s young daughter, who graciously agreed to stand in for my youngest in the role. She was a total natural, and should probably look into an agent. Her future is bright.

New York Times-Style Gluten Free Double Chocolate Chip Cookies

To keep the cookies from burning on the edges as they bake, just press the balls of dough into 3/4-inch tall disks. They’ll bake up just right.

New York Times-Style Gluten Free Double Chocolate Chip Cookies

Now, if you’re new to this style of cookie, you’ll notice that they call for a few different kinds of flour—including the Bread Flour blend from my newest book, Gluten-Free on a Shoestring Bakes Bread. It’s this blend of flours that gives this style of cookie its unique crunchy-chewy texture. If you’ve never tried it, you’re really in for a treat. And of course, since we’re in for the double chocolate this time, it’s a chocolate-lover’s paradise. Give it a try! It might just become a new family favorite.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 10 5-inch cookies
Ingredients

8 tablespoons (112 g) unsalted butter, roughly chopped

4 ounces bittersweet chocolate, roughly chopped

1/2 cup + 2 tablespoons (88 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 tablespoons (14 g) cornstarch

7/8 cup (122 g) Gluten Free Bread Flour*

3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed is better, but natural will work, too)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup + 2 tablespoons (120 g) granulated sugar

10 tablespoons (140 g) packed light brown sugar

1 egg (60 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In a small, heat-safe bowl, place the chopped butter and chopped chocolate. Place the bowl over a small pan of simmering water, making sure the water doesn’t touch the bowl, stirring occasionally until the butter and chocolate are melted and smooth. Remove the pan from the heat and set the bowl aside to cool briefly. (Alternatively, you can melt the butter and chocolate in the microwave on 60% power in 30-second bursts.) In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, cocoa powder, baking soda, baking powder, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the cooled butter and chocolate mixture, plus the egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.

  • On baking day, preheat your oven to 350°F. Line two large rimmed baking sheets with unbleached parchment paper. Divide the dough into 10 balls, each nearly 3 1/2 ounces (the size of generous golf balls), and place them  at least 6 inches apart from one another on the prepared baking sheets. Press the balls of dough into 3/4-inch thick disks, and sprinkle the tops lightly with coarse salt. Place in the preheated oven and bake until mostly set, but still soft toward the center (about 15 minutes). The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set.

  • Adapted from my New York Times-Style Gluten Free Chocolate Chip Cookies, which are adapted from the famous New York Times Chocolate Chip Cookie recipe.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread! Your support means the world to me.

Recipe Available at: http://glutenfreeonashoestring.com/new-york-times-style-gluten-free-double-chocolate-chip-cookies/
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