Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies!

Imperial Cookies are a traditional sandwich cookie in Winnipeg – you can buy them anywhere, there! While raspberry jam is traditional, sometimes I like to mix it up a bit and use blackcurrant jam instead.

This recipe is from my cookbook, “More Than Poutine: Favourite Foods from my Home and Native Land”, and it’s for the gluten-free version of my Imperial Cookies recipe. Every recipe in that book – aside from I think 2 – have alternate instructions to make a fantastic gluten-free version of the original.

Don’t need gluten free? Check the notes in the recipe for how to adjust this recipe to make my traditional, gluteny version!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Imperial Cookies


Gluten-Free Imperial Cookies


With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

AIP Paleo Ranch Dressing

Time to share my recipe for AIP / Paleo Ranch Dressing!

This recipe comes together very quickly and easily – just a couple minutes of gathering ingredients, and a quick whirl in blender – and results in a fantastic ranch sauce that is great for all kinds of dietary restrictions.

It’s AIP compliant, and Paleo. It’s gluten AND dairy free, as well as being nightshade free, and preservative free!

It’s not taste-free, though. I love the fresh taste of the herbs, which works so well with the coconut cream, and is balanced with a little tang from the apple cider vinegar. Use is as a salad dressing, or as a dip!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Paleo Ranch Dressing


AIP Paleo Ranch Dressing


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Easy Smooth Hummus Recipe

Easy, Smooth Hummus Recipe

I know, if you’ve made hummus before, you’re probably thinking that “easy” and “smooth” probably can’t apply to the same recipe. Either it’s easy and not smooth – canned, dumped into a food processor – or it’s NOT easy, but smooth – peeling the chickpeas, maybe even soaking and cooking dried ones along with the peeling!

I’ve been sitting on this recipe for over 7 years now… whoops. Have been meaning to blog it the whole time, just kept getting distracted.

Back in the early days of my gluten free cooking, I ended up buying a fair amount of garbanzo bean flour. I very quickly decided that the only thing I really liked it for was battering / deep frying… which I don’t do a ton of. I had a lot of chickpea flour, and not much to do with it!

One night, I was making hummus as I normally do – from canned beans. I’ve never really been happy with the texture with that method, but hey – it’s quick, easy, and provides instant gratification.

I was thinking about how nice it would be to make a smooth hummus, and thought of that flour. I wondered if it would be possible to reconstitute the flour – finely ground beans – with hot water, to create a smooth hummus.

It worked beautifully, and it’s been pretty much the only way I’ve made hummus, since. Sorry for holding out on you all this time!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Easy, Smooth Hummus Recipe

Easy, Smooth Hummus Recipe


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chewy Banana Oatmeal Cookies

These Gluten-Free Chewy Banana Oatmeal Cookies came about in sort of a roundabout manner.

My husband mentioned seeing a post about strawberry Oatmeal cookies. That sounded awesome to me, so I started working on a recipe to make something like that.

At the same time, we had some bananas that were extremely ripe, and begging to be baked into something. Banana bread sounded really good, but I’d already had my mind set on cookies.

… So I split the difference, and now we have a tasty batch of banana oatmeal cookies!

As with all of my gluten-free cookies, these have a fantastic texture – soft and chewy, with a bit of bite from the oats. They’re great for the whole family / friends – no one would ever guess they’re gluten-free. I’m not a big fan of the “gluten-free cookies are punishment” thing, which is why I use a blend of flours specific to each recipe. The textures and flavours work together to make a fantastic cookie.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Chewy Banana Oatmeal Cookies


Gluten-Free Chewy Banana Oatmeal Cookies


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Smoked Cheese Balls

Today is National Cheeseball Day, so I figure it’s about time to share our recipe for smoked cheese balls! Cheeseballs are great… but SMOKED cheese balls are a whole other level of fantastic, after all.

My recipe is very basic, for a couple reasons:

1. I’m not a fan of chunky textures in a cheese ball, so I don’t include dried fruits, meats, etc.

2. For this specific type of cheese ball… even if I did like chunky textures, I don’t think the fruits, etc would work as well with the smoking. I think it would just be too much going on. Also, the “wet” texture of the cheese filling soaks up the smoke nicely!

So, it’s a nice, simple, but flavourful base that works well with smoke, without competing with it.

In terms of the cheeses used, you’ll want cheeses that grate well, not wet or crumbly ones. Also, I wouldn’t bother using smoked cheeses, as this provides plenty of smoked flavour on its own. Personally, I like using cheeses that you don’t normally see smoked – Mozzarella, Asiago, Parm, Edam, Swiss … either alone or in combination. Cheese balls – much like Fromage Fort – are a great way to use up odds and ends of cheese in your fridge!

Please note: This recipe requires a smoker that’s set up to do cold smoking. The cold smoking aspect is important, as your cheese balls will just melt if you don’t have a cold smoker attachment. I suppose this could work in a traditional smoker if you leave out the final smoking, though.

As with many of my recipes, part of this one is pretty open ended: “Stuff to roll them in”.

Nuts are common: Usually chopped pecans or thinly sliced almonds (as pictured). Fresh herbs are another option – one of these were rolled in fresh basil. For a nut free option, you can do crushed potato or corn chips, pretzels, or corn flakes. Sesame, sunflower, and/or pumpkin seeds! Finely chopped bacon – cooked crisp and drained well – is another great option, whether on its own, or in combination with nuts or herbs. Whatever you end up choosing to use, just be sure to have it very finely chopped.

In addition to the base toppings, you can add extra flavouring or texture if you’d like – a bit of citrus zest, some coarse ground black pepper, poppy seeds, and/or a small amount of dried pepper flakes.

Basically, just have fun with it!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Smoked Cheese Balls





Smoked Cheese Balls

Riceless Stuffed Grape Leaves – Dolmades – AIP & Paleo

Riceless stuffed grape leaves! I LOVE stuffed grape leaves, and not even just as a vector for my toum addiction.

When I was low carbing – and eventually going onto the autoimmune protocol diet (AIP) – they were off the table, unless tweaked. Rice is carby, and it’s also not compliant for AIP.

Enter: Celery Root.

I got into celery root a couple years ago, as a nice substitute for rice. Peel it, run it through a food processor, and you’re good to go. I’d use it for Fried “rice”, as a base for Buffalo Chicken meatballs, in cabbage rolls, etc. When I started making toum at home, I had to see if it would work for dolmades. I’m happy to report that YES, it does.

These have all the flavour – as well as the appropriate texture – as the traditional, rice-filled dish. This is actually one of the top two AIP dishes we make here, along with my AIP Fish Tacos. My husband may not be following the AIP diet himself, but he would happily live on these two dishes alone!

Now, I’d originally written the recipe out and scheduled this before COVID was a big thing, so I’d like to add some info here, for those looking to make it in the next few months.

1. Up until recently, we’ve made these with fresh dill and mint. Given the current grocery situation, we recently made a batch using dried mint and dill.  I’m happy to say that it worked beautifully! Just sub 2 Tbsp each of dried dill and dried mint – to start – cook it up, taste, and add a bit more if you like.

2. Once the filling is cooked up, it can be cooled, put in freezer bags, and frozen. We made up a big batch at the beginning of this, divided it up, and froze them. To use, we allow them to thaw, and just continue rolling it up from there. I haven’t tried freezing fully assembled dolmades, so no idea how that would work.

However you end up doing up these riceless stuffed grape leaves – fresh, dried, frozen, whatever – just be sure to try them. WITH lots of toum, of course!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Stuffed Grape Leaves - Dolmades - AIP and Paleo


AIP Stuffed Grape Leaves - Dolmades - AIP and Paleo


Fish Tacos – AIP, Paleo, and Gluten Free!

When I first started my stint on the AIP diet, the first couple of weeks were all about trying to come up with options that were easy, tasty, and that my husband would also eat.

Fish tacos were something I decided to try early on, but the first attempt went poorly. My husband LOVED them, but deep frying them had been such a frustrating hassle, I didn’t want to do it regularly. I’m not big on battered fish anyway (don’t judge!), so I decided to go for a simple seasoned and baked fish, the second time around.

… and we quickly settled on these fish tacos as a staple menu item, having them at least weekly. SO good!

In terms of the fish, we tend to use cod, tilapia, sometimes halibut if we’re feeling bougie. We usually ask our wonderful fishmonger for recommendations as to what’s looking best at the moment. (We <3 her - she’s a giant geek.) Basically just go for something white and flaky!

We’ve settled on topping just with the salsa to keep things simple, AIP compliant, and fresh tasting – it’s a well balanced flavour, and isn’t lacking for anything.

Depending on your own way of eating (IE if you don’t need to restrict things as much), you can add crema, pickled onions, jalapeno slices, whatever you like. It’s a good base!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Fish Tacos


AIP Fish Tacos


Gluten-Free Antipasto Salad

A fun thing about falling behind on blogging is when I have a big mess of intended posts, that I hadn’t done the write up for.

When did I create this recipe? I don’t know! Going on the images, they were photographed in September 2017, so sometime before that, anyway.

What inspired me? I have no idea. I’m guessing I was at a BBQ or other party and saw a charcuterie board near a pasta salad … that’s the kind of random inspiration that tends to lead me to develop recipes.

But, who knows for sure?

While I don’t remember the details leading up to the creation of it, I can totally remember the *taste* of it. It was a pleasure to eat, with a bunch of different textures and flavours, each bite was a bit different. The batch makes a fair amount, and I remember that my husband and I plowed through it embarrassingly quickly. Whoops!

As with most (non-baking, anyway) recipes that I post, there’s room for a wide amount of customization here.

Use regular noodles if you don’t need to be gluten-free.

Toss some green olives or capers in. Flakes of Asiago instead of parm? Go for it!

Maybe some pickled red onion slices, that would be awesome!

Want to mince a few anchovies into the sauce? I dig it.

You do you… enjoy!

Gluten Free Antipasto Salad


Gluten Free Antipasto Salad


Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Gluten Free Beaver Tails Recipe

Gluten Free Beaver Tails!

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note:As with all recipes based on a commercial source material, this recipe is named something else in the book!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Beaver Tails


Gluten Free Beaver Tails


With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.