Gluten-Free Calzones

Ingredients:

3 C Pamela's Gluten Free Bread Mix

1 T Yeast

1/4 C Olive oil

1 1/2 C Warm water (110 degrees)

2 t Italian seasoning (optional)

Directions:

Using a stand mixer with whisk attachment, combine dry mix, yeast, oil, water, and Italian seasoning. Mix on medium for 2 minutes. 

Scoop into grease bowl and cover with cling wrap. Allow to rise 1-2 hours. 

Preheat oven to 425 degrees with the shelf toward the top 1/3 of the oven. Put cookie sheet in to preheat as well. 

Cut out squares of parchment paper to work on. Dust with bread mix and cornmeal. Flour hands and shape rounds into desired size. Fill half of round with desired (cooked) fillings, cheese, and 1-2 T of sauce, leaving a half-inch around the edge for pressing. Use parchment paper to flip half of round over onto the other size. Press to seal. 

Bake on parchment paper on preheated cookie sheet for 15-18 minutes. 

Dip in extra sauce and enjoy!

* Adapted from http://www.pamelasproducts.com/calzone-bread-mix/

Gluten-Free Sandwich Bread

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast
1 t Sugar

2 Large eggs, room temperature

1/3 C Vegetable oil or Olive Oil

Warm water (about 110 degrees)

Directions:

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Add to dry mix, yeast and sugar. 

Beat until thoroughly combined on medium/high speed (about three minutes). 

Pour into lightly greased bread pan and let dough rest for 60 to 90 minutes. 

Preheat oven to 350°. Bake for 50 to 70 minutes. 

Let sit for 10 minutes then carefully remove from pan and cool on a rack. 

Yield: 1 large loaf. Double recipe for 3 medium loaves. 

Variations:

Add 2 T Molasses for a great bread for butter and jam!

Rye-Style: Add 2 T Caraway Seeds, 1/2 t Onion Powder and 1/4 t Garlic Powder. 

* Adapted from http://www.pamelasproducts.com/amazing-bread/

No-Bake Crunchy Granola Bites

Ingredients:

1/2 C Creamy Peanut butter

3 T Honey

2 C Granola

Mix all ingredients thoroughly in a medium bowl. 

Press into 1-inch balls and place on parchment-lined cookie sheet. 

Refrigerate for at least 15 minutes. 

Serve or transfer to airtight container. Keep refrigerated. 

Gluten-Free Savory Breakfast Muffins

Ingredients:

4 Large eggs

1/4 C Sour cream (or plain milk kefir)

4 T Coconut flour

1/4 t Kosher salt

1/4 t Baking powder

1/2 C Breakfast meat, cooked and chopped (bacon, ham, or sausage)

1/3 C Shredded cheese

1/2 C Chopped vegetables (spinach, kale, green onions, etc.)

Directions:

Preheat oven to 375 degrees. 

Line a muffin tin with 5 muffin cups or spray with nonstick spray. 

In a medium bowl, mix together eggs and sour cream (or kefir). 

Add coconut flour, salt, baking powder, meat, cheese, and vegetables. Stir. 

Allow to sit for five minutes to thicken. 

Pour batter into muffin cups. 

Bake 15-20 minutes or until tops begin to brown. 

Allow to cool before serving. 

Yield: 5 muffins

* Adapted from http://thecoconutmama.com/2014/07/bacon-and-egg-coconut-flour-muffins/

Slow Cooker Flank Steak with Mushrooms

Ingredients:

2 lb Flank steak

1/4 C Soy sauce

1/3 C Olive oil

4 T Brown sugar

1 1/4 t Garlic powder

Pinch of black pepper

16 oz Fresh whole mushrooms, quartered

Directions:

In a medium bowl, mix together soy sauce, olive oil, brown sugar, garlic powder, and pepper. 

Marinate flank steak in sauce mixture for at least one hour. 

Cook on low in crockpot for four hours, add mushrooms, then continue cooking an additional four hours. 

Slice or shred meat and serve over rice. 

* Adapted from http://themrswiththedishes.com/2014/10/10/a-love-affair-with-the-crock-pot-and-brown-sugar-flank-steak/

Kefir Water Flavors

Note: After the initial ferment, strain off water kefir grains. Do a second ferment at room temperature for 24-48 hours, burping after each 24 hour period. Chill before serving. 

Blueberry-Lemonade:

1 qt Water Kefir

1 T Fresh Lemon juice

8 Frozen or fresh blueberries

Cherry-Limeade:

1 qt Water Kefir 

1 T Lime juice

1 t Lemon juice

6 Fresh or frozen cherries, pitted

Sparkling Raspberry:

1 qt Water Kefir

1 T Lemon juice

10 Fresh or Frozen Raspberries 

Raspberry-Limeade:

1 qt Water Kefir

1 T Lime juice

10 Fresh or Frozen Raspberries 

Probiotic Green Tea:

1 qt Water Kefir

1 Green tea bag (any flavor you desire, fruity flavors are very good)

Probiotic Lemonade:

1 qt Water Kefir

1/4 of Fresh lemon, cut into thin slivers

1 T Sugar, added right before serving

Gluten-Free Chocolate Mocha Buttermilk Cake

Ingredients:

3 T Butter, softened

1/3 C Sugar

1/2 C Buttermilk (or plain milk kefir)

2 t Vanilla extract

1 Large egg

2/3 C + 2 T Gluten-Free All-purpose flour

1/3 C + 1 T Unsweetened Cocoa powder

2 t Baking powder

Pinch of salt

1/2 C Hot coffee (or boiling water if mocha flavor isn't desired)

Directions:

Preheat oven to 350 degrees. 

Grease a 9-inch cake pan. 

In a mixing bowl, beat butter and sugar together. 

Mix in vanilla, egg, and buttermilk (or kefir). 

Add flour, cocoa powder, baking powder, and salt. 

Pour in hot coffee (or water). 

Mix until fluffy. 

Pour into cake pan and bake for 20-30 minutes or until cake tester inserted in center comes out clean.

Remove from oven. Allow to cool in pan several minutes. Serve warm or at room temperature with vanilla ice cream. 

For a fun twist, try adding 1/3 C chocolate chips or serving topped with raspberries!

* Adapted from http://www.southerninlaw.com/2014/02/lightened-up-buttermilk-chocolate-cake-recipe-gluten-free.html

Cheddar Bacon & Herb Pinwheels

Ingredients:

2 8-ounce Packages Cream cheese (softened)

1 C Cheddar cheese, shredded

1/2 C Cooked bacon, crumbled

1/2 t Dried Parsley

1/2 t Dill weed

1/2 t Garlic powder

1/4 t Onion powder

Pinch of black pepper

5 Large Flour tortillas

Directions:

Thoroughly mix all ingredients except tortillas in a large bowl until creamy. 

Spread evenly over tortillas. 

Tightly roll tortillas and wrap in cling wrap. Refrigerate for three or more hours. 

Cut off ends and cut even slices. 

* Adapted from http://www.motherthyme.com/2013/08/cheddar-bacon-ranch-pinwheels.html

Gluten-Free Buttermilk Waffles

Ingredients:

2 Large eggs

1 3/4 C Buttermilk (or plain milk kefir)

4 T Vegetable oil, melted butter, or melted coconut oil

2 t Vanilla extract

1 3/4 C Gluten-Free All-purpose flour (or substitute 3/4 C of the flour for 1/4 C Coconut flour)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a large bowl, whisk together eggs, buttermilk (or kefir), oil (or butter), and vanilla extract. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 

Add dry ingredients to wet ingredients and mix until just combined. 

Cook according to waffle-maker instructions. 

Serves: 3-4 People

Lemon-Blueberry Waffles: For a fun twist, reduce vanilla extract to 1 t, use blueberry kefir in place of buttermilk (or buttermilk and 1/2-1/3 C fresh or frozen blueberries), and the juice and zest of half of one lemon!

* Adapted from http://www.melskitchencafe.com/classic-buttermilk-waffles-with-cheese/

Gluten-Free Buttermilk Bread

Ingredients:

2 C Gluten-Free All-purpose flour (or regular flour if not gluten free)

1/2 C Sugar

1 1/2 t Baking powder

1/2 t Baking soda

1 t Salt

1 C Buttermilk (or plain milk kefir)

1 Large Egg

1/4 C Vegetable oil or melted unsalted butter

Directions:

Preheat oven to 350 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 

In a medium bowl, whisk together oil (or butter), egg, and buttermilk (or milk kefir). 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Bake in preheated oven 45-50 minutes.

Remove from oven and let cool in pan 15 minutes. 

Remove from pan and allow to cool completely before slicing. 

Tips: 

Reduce sugar to 1-2 T for savory breads. 

Use up to 1 C fruit, nuts, olives, or cheese and/or 1-3 t of herbs or spices added to the dry ingredients to try different flavor variations. 

Some Variations:

Apple-Cinnamon: Add 1 C Diced Apple and 1 t Cinnamon

Blueberry: Add 1 C Blueberries, 1 t Vanilla and 1/2 t Lemon peel 

Onion-Dill: 2 T Dried minced onion and 1 t Dill weed

Pesto: 1/4 C Pesto and 1/2 C Shredded parmesan cheese

Italian Herb: Use Olive oil in place of vegetable oil and 1 t Italian seasoning

Cinnamon-Raisin: Add 3/4 C Raisins and 1 t Cinnamon

Cardamom: Add 1/2 t Vanilla extract and 1/2 t Ground cardamom

* Adapted from http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

Homemade Buttermilk Ranch Mix, Dressing, and Dip

Ingredients:

Dry Mix:

1/4 C Black pepper

1 1/2 C Parsley flakes

1/2 C Garlic salt

2 T Kosher salt

1/4 C Granulated garlic

3/4 C Granulated onion

2 T Dill weed

Dressing:

1 C Buttermilk (or plain milk kefir)

1 C Mayonnaise

Dip:

16 oz Sour cream

Directions:

Thoroughly mix all dry ingredients together. Store in airtight container. 

For dressing, combine buttermilk and mayonnaise with 2 T dry mix. Best if allowed to chill for 30 minutes before serving. Store in refrigerator. 

Tip: For a lighter dressing use buttermilk (or milk kefir) and substitute sour cream for mayonnaise. Add a little more buttermilk if it is too thick for your taste. 

For dip, combine 2 T dry mix and sour cream. Let chill for 30 minutes in refrigerator before serving. 

Yield: 3 1/2 C dry mix. 

* Adapted from http://thecraftyblogstalker.com/best-homemade-ranch-recipe/