Category

All Posts

Category

Fajita Mix, Fajita Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Fajita Recipe
©Jessica Caracciolo

Ingredients:

  • 1 cup uncooked quinoa (thoroughly cleaned)
  • 1 cup uncooked instant brown rice
  • 1 cup bell peppers sliced
  • 1 cup yellow onion sliced
  • 1 cup mushrooms sliced
  • (or you can use any vegetables you wish)

Fajita Mix Ingredients:

  • 3 tsp corn starch
  • 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp onion powder
  • 3/4 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp natural smoke flavor (I use a smoke flavor spice blend from Trader Joe’s)

Directions:

  1. Prep all vegetables. Measure out 1 cup uncooked quinoa and 1 cup instant brown rice.
  2. Wash quinoa thoroughly, then put both the quinoa and the rice into a medium size sauce pan. Quinoa requires 2 cups of water per 1 cup of uncooked quinoa and rice calls for 1 3/4 cup water. So after putting dry quinoa and dry rice into sauce pan, pour 3 3/4 cup water and about a tablespoon of extra virgin olive oil. Next put 4 tsp of fajita mix into the water, rice and quinoa. Stir and then turn stove top on high heat until it all comes to a boil. Then turn to low heat, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. After most of the water has been soaked up, turn the stove top off and put a lid over the pan to allow the rest of the water to be soaked up.
  3. Put all your vegetables in a saute pan with 1 tablespoon extra virgin olive oil, on low heat. Stir through. Place a lid over the top to allow the vegetables to steam until they cook to your desired doneness level. If necessary- strain the water out of the pan and put the vegetables back into it.
  4. Then put the remaining spice mixture into the vegetables pan with 1 cup water, stir thoroughly. Put on medium heat constantly stirring through until you feel it is done- about 5-10 minutes.
  5. Serve immediately. Serves 2-4 people. Can be eaten with taco shells, corn tortillas, tortilla chips and the like.

**Added note: this comes out best when you double the recipe and use half for the rice/quinoa and the other half for the vegetables.** And it goes awesome with corn tortillas with spring mix and baby spinach plus some crushed up tortilla chips for an added crunchy texture.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Gluten Free Flatbread Style Pizza Crust

*This recipe is gluten free, dairy free, egg free)*

Gluten Free Pizza Crust
©Jessica Caracciolo

Ingredients:

  • 1 package rapid active dry yeast
  • 1 tsp sugar
  • 1 1/4 cup warm water
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup quinoa flour
  • 3/4 cup cornmeal
  • 2-4 tbsp extra virgin olive oil
  • 1 tsp salt
  • Vegan egg replacer for 2 eggs (or 2 egg whites)
  • Cornstarch

Directions:

  1. Preheat oven 450 degrees. This will make 1 regular size pizza or 2 medium-small size pizzas.
  2. In a bowl combine sugar with warm water, let the sugar dissolve and then add the packet of dry rapid active yeast. Stir and then put the bowl in a warm dry place so the yeast can propagate- about 5
  3. Prepare a pizza pan or other pan accordingly. You will need to spray the pan with non-stick spray.
  4. In a separate bowl, combine: brown rice flour, tapioca flour, quinoa flour and cornmeal. Mix the dry flours together.
  5. After the yeast has propagated, pour all of the yeast/water in the bowl with the flours. Also pour in 2 tbsp extra virgin olive oil, 1 tsp salt and your 2 eggs or vegan egg replacer for 2 eggs. Stir well until all is well combined. The dough will be sticky.
  6. Then sprinkle some cornstarch on your hands and form the dough into a ball or 2 balls. If you are going to season the crust you need to do it now. Then press the crust onto the pans.
  7. Let sit in a warm dry place while you make your toppings and sauce. (about 15 minutes)
  1. Then bake the crust without toppings on it for 5 minutes. Take it out of the oven and pour a small amount of olive oil over the top to moisten the crust a little more.
  2. Put your sauce and toppings on the pizza now. Then bake at 450 for another 15-25 minutes until well browned or until it reaches your desired doneness. Crust will be nice, slightly crisp and have a great texture.

If you need a quick pizza sauce I use: 1 small 8 oz can of Hunts® regular tomato sauce with 3/4 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground oregano, and 1 1/2 tsp dried basil. Mix together and heat on high until a slight boil. Then it is ready to go!
If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Strawberry Quinoa Flax Muffins – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Strawberry Quinoa Flax Muffins
©Jessica Caracciolo
Yields: 14 standard size muffins

Dry Ingredients:

  • 1 cup oats – ground
  • 1/2 cup flaxseed meal
  • 1 cup rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients:

  • 1 cup cooked quinoa (1/2 cup dry)
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice (fresh)
  • 1 tbsp vanilla extract
  • 1/2 cup applesauce unsweetened
  • 3/4 cup rice milk
  • 1/8 cup coconut oil melted
  • 1/8 cup Earth Balance Soy Free Butter melted or Smart Balance Light or other butter substitute

Other ingredients:

  • 1 1/2 cup fresh strawberries
  • 1/2 cup almonds finely chopped

Directions:

  • Preheat oven: 375 degrees
  • Cook 1/2 cup dry quinoa until completely cooked. Set aside.
  • Prepare a muffin pan with muffin cups. -Pre-wash, dry and cut strawberries into small 1/2 inch pieces. Chop almonds finely and put in a small bowl, set aside.
  • You will need two bowls; 1 large and 1 medium size. Combine all dry ingredients in the large bowl. Combine all wet ingredients in the medium size bowl. Stir both separately.
  • When you have everything ready to go, very slowly and gently stir the wet ingredients into the dry ingredients large bowl. After everything is well mixed (NOTE: Do NOT over mix.) then fold in the strawberries gently. (Do not over mix strawberries in either).
  • Scoop mixture into muffin cups accordingly. Sprinkle 1 teaspoon of ground almonds over the muffins, pressing gently.
  • Then bake muffins for about 45 minutes (more or less depending on your oven) or until toothpick inserted into the middle of the muffin comes out clean.
  • Let the muffins cool completely before eating and/or serving.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Almond Honey Flax Granola Bars – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Almond Honey Flax Granola Bars
©Jessica Caracciolo

Ingredients:

  • 1 3/4 cups gluten-free oats
  • 3/4 cups gluten free whole O’s cereal
  • 3/4 cups gluten free crispy rice cereal
  • 1/2 cup chopped almonds
  • 1/3 cup lightly packed light-brown sugar
  • 2-3 tablespoons gf/df butter
  • 3 tablespoons almond butter
  • 2 tablespoons ground flaxseeds
  • 1/3 cup honey- add more if needed
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 425 degrees
  • Line 11 x 14 baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray, leaving a 1-inch overhang on all sides. Set aside.
  • Place oatmeal, whole Os, almonds, flaxseeds and rice cereal in a large bowl; stir to combine. Set aside.
  • In a medium saucepan, mix together brown sugar, butter, almond butter, vanilla and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add dry ingredients; stir until mixture is fully coated and well combined.
  • Evenly pour entire mixture into prepared baking pan. Press mixture down in pan, tight. Bake 5-10 minutes until browned and crispy. Let fully cool and place in refrigerator for 30 minutes after cooling. Cut into 1 inch x 5 inch bars. Makes about 30.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Jess’s Signature Oatmeal Cookies Light Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*

Jess’s Signature Oatmeal Cookies *Light*

©Jessica Caracciolo

Yields: 2 baker’s dozen (26 cookies)

Active Time: 15-20 minutes

Total Time: 50 minutes

Lightened up Ingredients:

  • [Just under] 2/3 cup light brown sugar unpacked
  • 6oz (1 regular size cup) unsweetened applesauce
  • 1/3 cup cranberry juice (add a hint more if you want more moisture)
  • 1/2 cup oil= 1/8 cup Earth Balance soy free butter melted (or Smart Balance Light melted) and 1/3 cup coconut oil melted
  • 1.5 tablespoons vanilla extract
  • 1 ½ cups sweetened shaved coconut
  • 3 ½ cups old fashioned rolled oats
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon

Directions:

  • Preheat oven to 400 degrees.
  • Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, pancake mix, cinnamon and baking soda) Mix dry ingredients together well.
  • Measure out in a separate bowl (or large measuring cup) combining all wet ingredients: applesauce, cranberry juice, oil, and vanilla. Mix wet ingredients together.
  • Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
  • Prepare a cookie sheet, spraying with non-stick spray and measure out each cookie to be about 1 tablespoon in size each.
  • Cook to desired doneness. 6-12 minutes. 10 minutes on average. Make sure they are well cooked/browned to prevent crumbling.
  • Check bottom of cookies with a spatula to check “doneness” level, cookies should be browned on the bottom and on the top. The more browned they are on top the more crisp they will be. If you want them moister, cook them a minute or two less.
  • Let cookies settle for about 30 minutes before plating and/or preserving. Do not place them in a pile on top of each other or they will clump together.

Note: These cookies don’t stay together very well but they taste delightful.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Jess’s Signature Oatmeal Cookies Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*

Jess’s Signature Oatmeal Cookies

©Jessica Caracciolo

Yields: 2 baker’s dozen (26 cookies)

Active Time: 15-20 minutes

Total Time: 50 minutes

Ingredients:

  • 1 cup packed brown sugar
  • 6oz unsweetened applesauce
  • 1/4 cup 100% cranberry juice (or other 100% juice)
  • 1/2 cup oil
  • 1 1/2 tablespoons vanilla extract
  • 1/2 package chocolate chips
  • 1 1/2 cups sweetened shaved coconut
  • 2 1/2cups old Fashioned rolled oats
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon

Directions:

  • Preheat oven to 375 degrees.
  • Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, brown rice flour, cinnamon and baking soda) Mix dry ingredients together well.
  • Measure out all wet ingredients: applesauce mixture, oil, and vanilla. Mix wet ingredients together.
  • Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
  • Prepare a cookie sheet, spraying with non-stick spray. Measure out each cookie to be about 1 tablespoon in size each. Press cookie down on sheet to flatten.
  • Cook to desired doneness. Make sure they are well cooked/browned to prevent crumbling. Bake 10-25 minutes.
  • Check bottom of cookies with a spatula to check “doneness” level. Cookies should be browned on the bottom and on the top. The more browned they are the more crisp they will be. If you want them moister, cook them a minute or two less.
  • Let cookies settle for about 20 minutes before plating and/or preserving. Do not place them in a pile on top of each other right away or they will clump together.

Note: These cookies don’t stay together very well but they taste delightful.

Substitutions:

  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • 1/2 cup white sugar can sub for 1/4 cup white sugar (less sweet) or 1/4 cup honey or a mixture of an extra 1/4 cup brown sugar and 1/4 cup white sugar to make the 1/2 cup.
  • Chocolate chips: From what I have found Enjoy Life Chocolate Chips are free of the 8 most common allergens, including soy. Always check labels to make sure a product is free of allergens.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Blueberry Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

*Shown here with melted dairy free ice cream.*

Blueberry Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Blueberry Pie filling
Ingredients:

  • 2 pints fresh blueberries

  • 1 tablespoon gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1 tablespoon Smart Balance® Light or other cold solid dairy free butter
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar

Directions:

  • Pour one pint of the blueberries into the baked pie shell.
  • Combine gf flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
  • Place bottom crust in pie pan, and then brush the melted butter mixture on the bottom. Poke holes in bottom crust for air. Pour cooked berries over fresh berries in the pie pan. Place the top crust over berries. Pinch sides together and poke holes in the top for air. Brush rest of melted butter on top of the pie. Bake at 350 until top of the pie is browned, about an hour. Chill pie and serve accordingly. Serve with  coconut ice cream.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

5-Star Apple Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

5-Star Apple Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Apple Pie filling
Ingredients:

  • 1/2 cup Earth Balance® Soy Free Butter or Smart Balance Light or other cold solid butter.
  • 3 tablespoons gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith or Macintosh apples – peeled, cored and cut into small cubes
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions:

  • (Prep apples, drizzle a little fresh lemon juice over them to prevent browning while waiting.)
  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in gf flour to form a paste. Add water, white sugar, brown sugar, and spices from above and bring to a boil. Reduce temperature and let simmer.
  • Divide crust into 2 crusts. Place the bottom crust in your pan. Brush melted butter and spice mixture onto the bottom crust and using a fork- poke little holes in the bottom crust for air. Fill with apples, mounded slightly.
  • Gently pour the sugar and butter liquid over the apples. Place the top crust over your apple and sugary mixture.
  • Pinch sides together and poke holes in the top crust as well. Then brush the top crust with the rest of the melted butter and spice mixture.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 60-75 minutes, until apples are soft and top of the pie crust is browned and almost crispy.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Gluten Free Stuffing – Gluten Free Dressing

*This recipe is gluten free, dairy free, egg free, nut free)*

*You can easily cut this recipe in half and it will still yield several servings.*

*This is what I make for my Thanksgiving stuffing.*

Gluten Free Stuffing/Dressing
©Jessica Caracciolo 2013

Ingredients:

  • 1 loaf gluten free brown rice bread thawed and toasted
  • 5 gluten free English muffins separated, thawed and toasted (or 4 bagels, sliced, cubed and toasted)
  • 3 bags brown rice (quick cooked, already cooked)
  • 2 cups cooked quinoa (1 cup uncooked)
  • 2 cups vegetable stock
  • 4 c celery, diced
  • 4 c onion, diced
  • 4 c mushrooms diced
  • 20 sprigs thyme, chopped
  • 1/2 c chopped flat leaf parsley
  • 6 c vegetable stock
  • 2 oz extra virgin olive oil
  • 12 oz melted dairy free butter (we use Smart Balance® Light)
  • 2 tsp salt
  • 2 tsp black pepper, freshly ground

Preparation:

  1. Pre-heat oven 375 degrees, dice all vegetables, etc.
  2. Pull apart thawed toasted bread and English muffins (pieces don’t have to be even- about 1 inch by 1 inch) Pre-make rice and quinoa. Quinoa should be thoroughly washed and then cooked in 2 cups vegetable stock for 1 cup dry quinoa.
  3. After grains are cooked, and bread/English muffins are toasted and pulled apart, put them all into a large bowl together.
  4. In a separate small bowl combine mushrooms, parsley, thyme, and diced vegetables.
  5. In a skillet, pour 2-6 oz extra virgin olive oil (or you can use more butter substitute instead), 4 cups yellow onions- until par-cooked, then add 4 cups celery, cook until both are well cooked through. Season to taste.
  6. Melt 8 oz of dairy free butter. Combine all ingredients together in the large bowl. (Grains, breads, vegetables, mushrooms, spices, onions/celery, melted butter, etc.) Then start slowly adding in vegetable stock, giving time for the bread and grains to take in the vegetable stock until it soaks up all of the vegetable stock. Mix thoroughly.
  7. Spray a pan with non-stick spray. Pour mixture into large roasting pan. Cover with aluminum foil and bake for 45 minutes. Then uncover and broil until the top is completely browned and crisped. Take it out, let it cool slightly, store or serve.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Cinnamon Coffee Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Cinnamon Coffee Cake

©Jessica Caracciolo

Ingredients:

  • 2 cups brown rice flour
  • 1.25 cups sugar
  • 1 cup rice milk
  • 2 teaspoons baking soda
  • 2/3 cup oil
  • 1.5 tablespoons vanilla extract
  • 2 heaping tablespoons ground cinnamon
  • 2 large eggs plus 1 egg white or vegan egg replacer for 3 eggs

Crumble:

  • 1/2 -3/4 cup light brown sugar
  • 1/4 cup oil
  • 2 tablespoons brown rice flour
  • 1 heaping tablespoon ground cinnamon

*Crumble should be just moist, not too oily.*

Directions:

  • Preheat oven to: 365 degrees.
  • Combine all wet ingredients together in a large bowl. Combine all wet ingredients together and then combine wet and dry ingredients together. Blend well until mix is smooth. It isn’t going to be very dense because it is gluten free but it will bake well. Pour mix (without crumble) into a cake pan. While this bakes put the crumble together in a small bowl. Bake 12-15 minutes for a bunt pan (bake half way).
  • After the cake is half baked take it out and drop little teaspoons of crumble around the partially baked cake. Then put the cake back in the oven to bake for the remainder of the time.
  • Bake until butter knife or toothpick inserted comes out clean.

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.