The Best Gluten Free Flour Mix

July 14, 2017





I’ve been gluten free for about two years now, and for much of those two years I’ve been looking for the perfect gluten free flour mix.  There are several pre-bought mixes out there that work okay, but they are often very expensive and they rarely stand up to more demanding recipes like fluffy yellow cake or chewy sandwich bread.




Well, a few weeks ago a friend of mine told be about America’s Test Kitchen’s How Can It Be Gluten Free? cookbook. She raved about the recipes, and said she hasn’t made a bad one yet. Intrigued, I bought the book. In addition to the recipes, the book also offers a lot of information about how to successfully cook with gluten free ingredients. The first thing they cover are the strengths and weaknesses of different gluten free flour mixes, and then they shared their own mix. Oh. My. Gosh. It’s good.

I’m guessing I’m not alone in my search for a dependable gluten free mix, so I thought I’d share my discovery with you. I hope you like it as much as I do! And if you’re looking for a great cookbook, I highly recommend America’s Test Kitchen, the recipes are phenomenal! (This isn’t a sponsored post, I just really love the book).

Paula’s Notes:

  • I can’t stress enough the importance of using a food scale and weighing your flours anytime you’re cooking gluten free. It makes SUCH a big difference in the final result.
  • I can usually find my different flours in the grocery store, but now that I’m hooked on this mix, I just buy them in bulk from Amazon and save a few bucks.

Are you gluten free? Do you have a favorite gluten free mix? Let me know or link up below!

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The Best Gluten Free Flour Mix

Yields: 42 oz. ~9 1/3 cups

Ingredients:

  • 24 oz. (4 1/2 plus 1/3 cup) white rice flour
  • 7.5 oz. (1 2/3 cups) brown rice flour
  • 7 oz (1 1/3 cups) potato starch (NOT potato flour!)
  • 3 oz (3/4 cup) tapioca flour (also labeled as tapioca starch)
  • 3/4 oz. (1/4 cup) nonfat dry milk powder

Directions:

  1. Blend all ingredients together and store in an airtight container.
  2. Refrigerate for up to 3 months or freeze for longer.

Recipe from America’s Test Kitchen


Shooting Star Cookies

November 1, 2016

Chocolatey-rich, perfectly sweet, and gluten free, these chocolate sugar cookies are out of this world and are here to help launch the hottest new podcast, Mars 2060.




Have you heard of Mars 2060? The first episode releases today, and I can’t wait! The premise is this: Set in 2060, the podcast tells the story of 50 astronauts who were sent to colonize Mars and investigate possible signs of intelligent life. Two years into the mission, however, a devastating illness plagued the colony. Each of the different episodes provides interviews with the survivors.

Ahhh! I can’t wait to hear what happens!

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In fact, the only thing that can possibly make this day better is listening to Mars 2060 while eating chocolate shooting star cookies. Amirite?




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Easy to make and even easier to eat, these sugar cookies are a delicious treat for any cookie lover… and let’s face it – who doesn’t love cookies? Grab some cocoa powder, food coloring, and sprinkles, and you’re in business.

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Do you listen to podcasts? What are some of your favorites? Let me know or link up below!

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Shooting Star Cookies

Yield: about ~40 2-inch star cookies

Time: 2 hours (including chill time)

Ingredients:

Cookies:

  • 3/4 cup salted butter, softened to room temp.
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 1/2 cups (188g) flour (I use Pillsbury Gluten Free blend, all-purpose flour works, too!)
  • 3/4 cup  cocoa powder
  • 1 tsp. baking powder
  • 1/8 tsp. salt

Frosting:

Directions:

Cookies:

  1. In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  2. Using a stand mixer or a hand mixer, combine butter, sugar, egg, and vanilla. Blend together until light and fluffy. Scrape down sides.
  3. Pour flour and cocoa mix into butter mixture; blend until fully combined.
  4. Divide dough into three balls and flatten into disks. Wrap each disk in plastic wrap and refrigerate 1 hour.
  5. After an hour, line 3 baking sheets with parchment paper. Roll out one disk of dough on each sheet.
  6. Use a cookie cutter to cut out shapes. Remove excess dough surrounding the shapes (see video above for a visual aid.)
  7. Combine any excess dough scraps and roll out to make additional cookies.
  8. Bake cookies at 350 degrees for 10 minutes, rotating cookies after 5.
  9. Remove cookies from oven and let sit on the cookie sheet for 5 minutes. Transfer cookies to wire cooling rack to cool completely.

Icing:

  1. In a large bowl combine powdered sugar, vanilla, corn syrup, and water.
  2. Whisk together until completely smooth. If your icing is too thin, add a little more sugar. If it is too think, add a little more water (about 1 tsp. at a time).
  3. Divide icing into two bowls.
  4. In both bowls put 1 drop each of pink, blue, and purple food coloring. Using a separate toothpick for each color, swirl to make a tie-dye effect. (See video above for visual example).
  5. Begin dipping top of cooled cookies in one of the bowls. Allow excess icing to drip off. Return cookie to cooling rack and allow icing to dry completely.
  6. Once your icing swirls grow too muddied, switch to your second “fresh” bowl of icing. Continue process until all cookies are frosted.
  7. Allow icing to fully harden before storing in an airtight container. Cookies stay soft for about five days.

Recipe from Sally’s Baking Addiction

Idea from Sugar Spun Run




Chipotle Black Bean Burrito Bowls

October 29, 2016

Do you have 15 minutes? Great! I have a flavor rich, protein packed, gluten free meal just for you.





My husband and I were at Chipotle for dinner the other day, and as I dug into my burrito bowl it dawned on me how simple (and affordable) it would be to recreate my own version at home. Rice, beans, and veggies– it doesn’t get much easier than that.

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Wanting to make my homemade version a recipe for everyone, I decided to keep these burrito bowls vegetarian (or vegan!). Chipotle, cumin, garlic, onion: there are so many great flavors and textures that you won’t miss the meat, I promise. If you or someone in your household can’t have a meal without meat, however, feel free to throw in some cooked chicken or steak. It’s a great way to use up leftovers!

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What is your favorite item to order at Chipotle? Do you like recreating restaurant favorites at home? Let me know or link up below!

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Chipotle Black Bean Burrito Bowls

Serves: 4

Time: 15 minutes

Ingredients:

  • 1 (3.5-ounce) bag boil-in-bag brown rice
  • 1 tsp. olive oil
  • 1 tsp. ground cumin
  • 3 garlic cloves, minced
  • 3/4 tsp. salt, divided
  • 15 oz. can low sodium black beans, undrained
  • 1 tbls. chopped chipotle chiles, canned in adobo sauce
  • 1 cup sliced cherry tomatoes
  • 1/3 cup finely chopped green onion
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 lime
  • 1 1/3 cups very thinly sliced red cabbage
  • 1/2 cup cheese of choice
  • 1 ripe avocado, peeled and sliced

Directions:

  1. Cook brown rice according to package directions.
  2. Heat a skillet over medium heat. Spray pan lightly with olive oil; I use my mister.
  3. Add garlic and cumin. Cook 90 seconds, stirring frequently. Stir in rice and 1/4 tsp. salt.
  4. Partially drain black beans. Place beans and remaining liquid in a small saucepan. Stir in chipotle chiles and 1/4 tsp. salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  5. Combine remaining 1/4 tsp. salt, tomatoes, green onion, cilantro/parsley, 1/2 lime juiced. Toss to combine.
  6. Combine 1 tsp. oil, other 1/2 of lime juice, and cabbage. Toss well.
  7. Divide rice mixture evenly among four bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
  8. Enjoy!

Recipe from April 2016 Cooking Light magazine.

Slow Cooker Chicken Enchilada Chili

October 20, 2016

Chicken enchiladas, chili, and slow cookers: three wonderful things that only improve when combined.




My crockpot has been in heavy rotation lately. Cooler temperatures, fall food cravings, and busy schedules make the option to “set it and forget it” very enticing. This chicken enchilada chili is one of my newest favorites in the “set and forget” category, not only because it is delicious, but also because it’s incredibly easy to prepare. (See my short video above).

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Ground chicken (or turkey), beans, tomatoes, and enchilada sauce form the base of this simple chili. Doctor it up with some spices and you have yourself a crowd pleasing favorite that is perfect for game day or a busy week night.

What is your favorite slow cooker recipe? Let me know or link up below!

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Slow Cooker Chicken Enchilada Chili

Serves: 6-8

Time: 4-6 hours

Ingredients:

  • 1 medium onion, diced
  • 15 oz can low sodium black beans
  • 15 oz can low sodium white beans
  • 15 oz diced tomatoes with green chilies
  • 1 tbls.  chili powder
  • 1 tbls. cumin
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • 1 lb. ground turkey or chicken, cooked in a skillet
  • 2 cans enchilada sauce
  • Plain Greek yogurt or sour cream
  • Fresh cilantro or parsley, chopped

Directions:

  1. Brown ground chicken in a skillet until fully cooked.
  2. Put all ingredients from onion through enchilada sauce into slow cooker. Stir to combine.
  3. Cook on low 4-6 hours.
  4. Top with Greek yogurt and parsley/cilantro if desired.
  5. Enjoy!


Recipe adapted from Nikki at TastyThin.

Spiderweb Rice Krispie Treats

October 11, 2016

Well, Christmas decorations are up at Walmart…it must be Halloween.




I bought a giant box of Rice Krispies recently and have been craving Rice Krispie Treats something fierce.

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So yesterday I thought to myself: “Self – it’s time to silence that craving. Let’s do this” And Rice Krispie Treats were made.

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And not just any Rice Krispie Treats, but HALLOWEEN Rice Krispies Treats. Let me tell you, if you’re looking to get into the Halloween spirit, make these Rice Krispie Treats (and avoid Walmart).

Enjoy!

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Spiderweb Rice Krispie Treats

Time: 20 minutes

Yield: 1 round pan

Ingredients:

Directions:

  1. Coat round 9″ cake pan with cooking spray.
  2. Combine marshmallows and butter in a microwave safe dish.
  3. Microwave for 2-3 minutes on high. Stir until completely smooth.
  4. Mix in Rice Krispies. (This can be sticky – have patience)
  5. Transfer Rice Krispie mixture into your round cake pan.
  6. Using a piece of wax paper (or the wrapping from the butter) pat down the Rice Krispies until flat and compact. Set aside to cool briefly.
  7. Microwave chocolate chips in a small bowl for 30 seconds on high. Stir. Return to microwave for additional 30 seconds.
  8. Stir until completely smooth. Transfer chocolate to a plastic bag. Snip off a small piece from the corner.
  9. Using the chocolate, create a + and an X on your Rice Krispie Treats.
  10. Connect the 8 lines with 2 sets of scalloped lines (see video above – it’s easy)
  11. Make a spider with remaining chocolate. Add the eyes. Set aside for chocolate to harden.
  12. Enjoy!


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