Tuesday, September 27, 2011

Onion Rings with SW dipping sauce....and yippee! gluten free!

One of the snacks that vanished from my taste buds after diagnosis was fried onion rings…until I discovered how to combine GF flours to duplicate wheat flour; and “voila!” the perfect batter!

Vegetable or canola oil for frying
2 sweet Vidalia onions
2 cans GF evaporated milk, or GF buttermilk
1-2 cups GF flour blend
½ t. dried mustard
½ t. cayenne pepper
1 t. sweet paprika
Salt to season

Dipping sauce:
1 cup GF sour cream*
¼ cup GF salsa or chili sauce
½ t. cayenne pepper
½ t. ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat or use a deep fat fryer.
Cut onions across into ¾ to 1 inch wide rings and separate. Discard the outer layer of skin on your rings.
Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish.
Dip individual rings in milk, then coat in flour; repeat for a double dip. Fry in a single layer in hot oil until golden brown.
Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste. For dipping sauce, combine all ingredients in a bowl.

Makes: Tons!
Notes: *I substitute plain yogurt for the sour cream.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   


Sunday, September 25, 2011

Applesauce Cake Loaf (gluten free and low sugar)

This very low sugar version of applesauce cake is wonderful dusted with just a little powdered sugar! The applesauce that I used was home made using my neighbor’s apples from their orchard. :-)

1¾ cup gluten free flour blend
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
½ t. ground nutmeg
½ t. ground cloves
½ t. salt
2 eggs
½ cup unsalted butter, melted and cooled
½ cup coconut* or regular sugar
¼ cup honey
1 cup unsweetened applesauce
½ cup raisins
½ cup nuts, chopped

Preheat oven to 350˚F. Spray an 8 x 4 inch loaf pan with GF cooking spray.

Sift together dry ingredients, spices, and salt. In separate bowl, beat the eggs until light and frothy. Add the butter. Add the sugar and honey and mix well. Add the applesauce, raisins, and nuts.
Mix the flour mixture with the egg mixture and do not over blend.

Pour into loaf pan and bake for 45 minutes to an hour or until toothpick comes out clean. Slice to serve.

Makes: One loaf. 
Notes: *I use coconut sugar due to its low glycemic index. It has a caramel like flavor.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:

Wednesday, September 21, 2011

Lavender Cupcakes

Don't be afraid to be adventuresome with the use of lavender in your baking! Lavender lends itself to a flavor essence that is both sweet and savory. These cupcakes are infused with fruit and just bit of lavender flowers from my flower garden. 

Perfect for a bridal shower or tea. Include a wonderful table centerpiece of lavender flowers for a soothing scent that fills your home for a gathering!
2¼ cups gluten free flour blend
1½ t. baking powder
Pinch of sea salt
1-1½ T. lavender flowers
2 eggs, beaten
¾ cup of sugar*
¾ cup unsalted butter, melted
¾ cup of rice, soy, or almond milk
1 t. GF vanilla extract
1 cup apples, finely chopped**

Frosting of choice***

Mix dry ingredients together. Fold in the lavender flowers. 

Beat eggs, then beat in the sugar until frothy. Beat the melted butter along with the milk and vanilla extract. Fold in the finely chopped apples.

Pipe or pour the batter into muffin tins that are lined with cupcake liners. bake at 350 for 20-25 minutes, or until toothpick comes out clean when inserted into the center of the cupcake.

Makes: Approximately 24 regular sized cupcakes, and 50 mini-cupcakes.

Notes: * I have challenges with sugar, so I used coconut sugar for a lower glycemic index. **Chopped pineapple works just fine in place of the apple, also.

***I used goat cheese (this was VERY good!). I mixed  8 ounces of goat cheese with just a little Greek yogurt and two tablespoons of butter. Add some vanilla and coconut sugar to sweeten it a bit, then  pipe it onto the cupcakes and sprinkle with a few more lavender flowers. :-) Regular cream cheese works fine, too.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: