Banana Bread (Gluten-Free!)

I got this recipe off a bag of Namaste Foods gluten-free Perfect Flour Blend. They call it "Best Banana Bread" and it really is the best! No one would even guess it's gluten-free.

I recommend Namaste Foods flour blend as well as the recipe, but in the interest of saving space in my pantry and not having a bunch of different flours and mixes in there, I adapted the recipe ever so slightly to use a homemade brown rice flour blend that I like to keep on hand.

If you like, you can add half a cup or so of chopped nuts or seeds to the batter.

Banana Bread (Gluten-Free)  PRINTABLE RECIPE

2 cups brown rice flour blend  PRINTABLE RECIPE
1 tsp baking soda
1/8 tsp salt
3/4 tsp xanthan gum
1/2 cup sugar
1/4 cup (packed) brown sugar
1/2 cup canola oil
2 large eggs
3 very ripe bananas - mashed
1/2 tsp vanilla

1. Preheat oven to 325° and lightly spray 9" x 5" loaf pan with non-stick spray.

2. In a medium bowl, mix together flour blend, baking soda, salt, and xanthan gum. Set aside.

3. In a large bowl, mix together sugars and oil. Add eggs, bananas, and vanilla, and stir until well blended. Fold in dry ingredients.

4. Pour batter into loaf pan and bake for 65 to 75 minutes, until toothpick inserted in center comes out clean. Remove bread from pan and cool on wire rack.

Thai In The Suburbs: Sawatdee Thai in Sherwood

The suburbs have always kind of turned me off. I like the diversity found in cities, the liberal thinking, the unique neighborhoods, and the independent businesses. Nonetheless, we moved last year, out of the city and into the land of strip malls and soccer moms.

Although there are certainly things I miss about Portland, I actually like it here a lot. And yes, it's exactly the stuff you'd expect: more house for the money, better schools, great parks, and peace & quiet. But in addition, there's a quaint little downtown with a handful of independent businesses, an outdoor Saturday market in the summertime, and a nice library. Overall, I'm really happy here and it was a great move for our family.

That said, one thing I do miss are the great restaurants of Portland. Of course, they're not out of reach; the city isn't that far away. But the selection of places that are nearby and handy – that don't require at least a brief road trip – is quickly getting boring. I've especially missed Thai food, which I love to eat, but am not very good at cooking. There is a Thai place here, but I've been pretty disappointed with their food. Even so, I've gone back on several occasions, trying something different each time in hopes of finding a dish they're really good at. It's certainly far from terrible, but the curries are unexciting, the pad Thai is a bit sad, and the stir-fries are over-seasoned. I gave up.

But then, my husband suggested we go there for lunch the other day, and I thought, why not? I'll give it one more chance. I picked something I hadn't yet tried, the tom yum noodle soup from the lunch specials menu, and finally, I was not disappointed. In fact, I loved, loved, loved it! I expected it to be similar to tom yum, the hot & sour soup I've had at many Thai restaurants. But it was really quite different – not just because of the addition of rice noodles, but also ground chicken and crushed peanuts. I requested a spicy version and it was just the right amount of heat for me. Two days later, I was back for another bowl. I told myself it was to get a photo for the blog, but actually, I was just craving that soup! Maybe eventually, I'll try something else, and I'll let you know if I find another dish I like, but I'll be sticking with that delicious soup for awhile.

So here's the deal, if you ever find yourself down in Sherwood, and feel like Thai for lunch, it's the Tom Yum Noodle Soup at Sawatdee Thai Cuisine. Fantastic!

Pizza Night

We made individual pizzas for dinner the other night. I have to admit, they were not homemade, but build-your-own pizzas. I went shopping with different intentions, but found I just wasn't motivated to put much effort into our dinner and went the convenience route instead: pre-made pizza crusts, pre-made marinara sauce (which I thickened with a little tomato paste), and even pre-shredded mozzarella and Parmesan cheese. I also got a few basic toppings that please my family: mushrooms, black olives, turkey pepperoni, and jalapeno slices.

I don't know how the other pizzas with their gluten-filled crusts tasted, but my pizza with its thin and crispy crust was pretty delicious. I used mushrooms and pepperoni, plus lots of oregano and some crushed red pepper flakes. Then, after baking, I topped it with a bunch of spring greens. I'm sure it was more than a single-serving's worth, but I ate the whole thing and enjoyed every bite.

This was a fun, easy dinner, that we'll definitely be doing again. And I look forward to changing up the ingredients and trying some different types of salad on top – my new favorite way to enjoy pizza!

Dangerous Doughnut Muffins (Gluten-Free!)

I love food TV. Admittedly, some of the shows are pretty goofy and others are just plain bad. But over the years, I've learned a lot about cooking from these shows, mostly long before the Food Network or the Cooking Channel were even around. Nothing against the current food and cooking programming – I certainly watch a few of the shows. If it's about food, after all, it's pretty easy to draw me in.

One evening recently, my son was watching with me. It was one of those shows where they feature the best restaurants and bakeries around the county. They were spotlighting Chocolate Doughnut Muffins. They didn't sound particularly amazing to me, but my son was enthralled and could hardly go to sleep that night because he wanted to travel to this bakery in Durham, North Carolina that very night to get one of their delicious confections. I told him there was no way we were traveling to North Carolina anytime soon, but we'd look for a recipe and try to make our own. I actually thought he'd forget all about it by the next day, but he did not.

So, I found a recipe online. Of course, I had to convert it to gluten-free if I was going to be able to partake. So, I took the recipe I'd found, and a doughnut recipe from a gluten-free baking book I have, plus what I learned about the doughnut muffins from the food show, and came up with a recipe I thought might work. The kids helped me to mix it all together. After baking, we rolled them in melted butter – I guess you have to do something to make up for the fact that the "doughnuts" are not fried – and then in cinnamon and sugar.

Guess what? They were good, really good! Softer and springier than a cake doughnut – definitely more like a muffin,  but that touch of nutmeg in the batter and the cinnamon-sugar on the outside gave them that doughnut quality. They're dangerous because after eating one, you really want another, if only to ponder the question: Is it a muffin or is it a doughnut?

Chocolate Doughnut Muffins (Gluten-Free)  PRINTABLE RECIPE

1-1/2 cups brown rice flour blend  PRINTABLE RECIPE
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp salt
1/4 tsp freshly grated nutmeg
3/4 cup + 2 Tbsp sugar
2 large eggs
1/4 cup canola oil
1/2 cup whole milk
1/4 cup + 2 Tbsp heavy cream
1 tsp vanilla extract

COATING:
6 Tbsp butter
1/2 cup sugar
1/2 tsp cinnamon

1. Preheat oven to 350° and spray a standard muffin tin with cooking spray.

2. Combine flour,  cocoa powder, baking powder, xanthan gum, salt, and nutmeg in a small bowl and whisk together.

3. In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy. Gradually add the flour mixture, and then the oil, milk, cream, and vanilla. Mix for about a minute on low speed. The batter will be a little lumpy.

4. Divide the batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted into a muffin center comes out clean.

5. Let the muffins set in the tin for about a minute or so, then remove to a wire rack. While they cool a bit, combine the sugar and cinnamon in a bowl and set aside. In separate bowl, melt the butter in the microwave; or melt on the stove top in a small saucepan.

6. Roll the warm muffins in melted butter to coat all over; then roll in the cinnamon-sugar, again coating all sides.

Delicious warm or cool.

Sunday Morning Scones (Gluten-Free!)

I'm a coffee person. I make my own most days, but I like to stop by a local coffee place once in awhile too, and get a nice latté. As you know, those little coffee shops almost always have a tempting offering of pastries: donuts, croissants, cinnamon rolls, coffee cake, muffins, cookies, and – my favorite – scones. Since going gluten-free, I suppose I've saved a few dollars and a few calories by passing on the morning pastry, but I do miss it and sometimes I feel so bummed and left out that I can't get a baked treat along with my kids or my friends on those occasions when we stop for coffee. There was a little place in town that carried gluten-free scones and other pastries that were pretty decent, but sadly, they went out of business. There's another place that has gluten-free donuts, but BLAH! They're no good!

I prefer not to make my own scones because you can't make just one (can you?). And when I have half a dozen or more in the house, I tend to eat them up far too quickly. Getting a single one at the coffee shop, not more than once a week, works out far better for me and my belly. But, I finally gave in recently and baked some for myself. This morning, I made another batch, with a few modifications, and the recipe is good enough to share.

If lemon poppy seed is not your thing, omit the last three ingredients below and leave them plain or add nuts, blueberries, chocolate chips... whatever you like.

Lemon Poppy Seed Scones (Gluten-Free)  PRINTABLE RECIPE

2 cups brown rice flour blend  PRINTABLE RECIPE
2 Tbsp sugar
1 Tbsp baking powder
3/4 tsp xanthan gum
1/2 tsp salt
5 Tbsp cold, unsalted butter - cut into tiny pieces
2 large eggs
1/2 cup whole milk (or, for richer scones, use cream)
2 tsp (approx) finely grated lemon zest
1 Tbsp lemon juice
2 tsp poppy seeds

1. Preheat oven to 425 -->° and line a baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, xanthan gum, and salt in a large bowl. Cut butter into flour mixture with a pastry blender. Set aside.

3. In a large mixing bowl, beat the eggs with an electric mixer until very light and foamy.

4. Add flour mixture, milk, lemon zest, juice, and poppy seeds to the eggs and mix on low for about a minute.

5. On a lightly floured surface, pat out the dough (a little flour on your hands will help as the dough can be sticky) into a one-inch thick round. Cut into eight triangles and place on the baking sheet.

6. Place the scones in the oven and immediately turn the temperature down to 375°. Bake for 25 minutes, until golden/lightly browned.

Serve warm. These scones are best if served right away. You can store them in an airtight container, but you'll notice that by the next day the texture just isn't the same. So plan a tea (or coffee) party with your scone-loving friends and eat them up before it's too late.

Now, if only there was a gluten-free recipe for my other favorite – the buttery, flaky, chocolate croissant. I have a feeling there's no gluten-free version of the croissant that would come close to the original, but if you think you can prove me wrong... please do!

My Gluten-Free Bread Salad

I don't know why it's been so long since I made bread salad  -->– well, there's the gluten thing. That may have something to do with it. But even though I discovered a decent gluten-free baguette several months ago, it only occurred to me recently that I could use the bread to make panzanella.

The gluten-free baguette I use is made by Against the Grain Gourmet. They have a plain (original) baguette and a rosemary version. The rosemary flavor is very subtle and I prefer it to the plain. Against the Grain also makes a good frozen pizza. Yes, the crust is a little different, but it's still good. I like the pesto pizza, which happens to be nut-free (made with sunflower seeds, instead of pine nuts) – a bonus at my house since my son is allergic to nuts.

They have a variety of other products that I look forward to trying as well. Check out their web site at Against the Grain Gourmet. In the Portland area, you can find some of their products, including the baguette and pizza (both in the freezer section), at New Seasons Market and Whole Foods.

Now, back to the panzanella. I really don't have an exact recipe for you. Like most salads, I just add this and that until the proportions look and "feel" right. Then I whisk together some dressing (again, I rarely follow a recipe) and we're good to go. For my family, this is an entree, so we make a giant salad and that's it for our dinner.

Mine is not really a traditional panzanella as I include some baby greens, cucumbers, and Parmesan. But I've seen many different versions of this Italian salad in cookbooks and magazines, so I think mine qualifies. Here are the ingredients for the yummy bread salad I made a few nights ago:

Bread Salad  PRINTABLE RECIPE

SALAD
Baby lettuces (like the organic baby lettuce mix from Trader Joe's)
Sugar plum tomatoes – halved lengthwise (or if you're feeling lazy, leave them whole)
Red onion – cut into thin slivers (if you like big chunks of onion, that's fine, but I don't)
English cucumber – sliced
Gluten-free baguette (or day-old rustic wheat baguette if gluten is acceptable) – cut into cubes
Fresh basil – cut into ribbons or torn into small pieces
Parmesan cheese – shredded or shaved 

BALSAMIC VINAIGRETTE
Note: Depending on the size of your salad, this may be more or less dressing than you need, but I wanted to give you some proportions to work with.
1/4 cup balsamic vinegar
1 tsp finely minced garlic
2 tsp finely minced red onion
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground pepper

1. Combine the lettuce, tomatoes, onion, cucumber, and some of the basil in a large bowl. Top with the bread cubes and some of the Parmesan cheese.

2. In a separate bowl, whisk together the dressing ingredients, seasoning with salt and pepper to taste.

3. Drizzle a little olive oil over the top of the salad, specifically the bread cubes. Let the bread soak up some of the olive oil for a couple minutes before you add the dressing and toss well.

4. Top with a little more basil and Parmesan cheese, and serve.

Happy New Year!

If you read my previous post, you know that our plans to make homemade pasta and fresh basil pesto for Christmas didn't work out. Well, I found some nice, fresh basil at New Seasons Market on New Year's Eve, and Dave's cold had finally passed, so we decided to do the pasta dinner that evening. As you may know, I'm not supposed to be eating gluten, so we decided to take a stab at pasta made with brown rice flour. We followed a recipe from a gluten-free cookbook I have. It sounded simple enough and the author made it seem like it would turn out as good as regular pasta and just as easily, if not more so. But for us, it did not.

At first the dough didn't come together at all and we weren't sure what to do. The cookbook said what to do if the dough was too sticky, but not the opposite. We opted to add olive oil since our regular wheat pasta recipe includes olive oil. That seemed to do the trick, though the texture was still a little different than what we were used to. Putting it through the pasta machine, we couldn't get it anywhere near thin enough and the edges were cracking terribly. We made one handful of thick noodles and frustrated, gave up. My husband got out the wheat flour and made the traditional pasta dough easily, as if he did it everyday rather than just once or twice per year. With the help of the pasta machine, he and the kids rolled out beautiful, thin sheets of pasta, then cut them into wide noodles.

Meanwhile, I decided to boil the thick rice pasta noodles and give them a try. And really, they weren't that far off  – a little heavy and doughy, but I think with practice and some experimentation, we might be able to get it right eventually.

So anyway, the traditional wheat flour pasta turned out so great that yes, I indulged. It certainly wasn't my first time to cheat on the gluten-free diet. Just that week I'd eaten Chinese take-out, including dumplings. But that night I went all out – delicious fresh pasta, fantastic, crusty sourdough bread (I bought it at New Seasons, knowing I might very well be eating it myself that night) along with wonderful basil pesto. I thoroughly enjoyed every bite and don't regret it a bit. I also have a no-brainer resolution for the new year: strict gluten-free. We'll see if I can stick to it.

Happy 2012 to all! Eat well and love every bite of the year!