More pantry means more cooking!

remember using bread crumbs? seasoned or plain they helped your menus especially dinner menus in ways that nothing else did.

here's the gluten free version and this can be done with any GF, DF, YF bread that you can use; I like to have enough on hand to not have to do this more than once a month..

Ingredients:
One loaf of your favorite GF bread

Steps:
Lay out each slice on a baking sheet and place in a 180 degree oven for approximately an hour..until each slice is dry to the touch on top...turn each slice over and repeat until the entire loaf is dried and cooled completely.

Break into bite size pieces and blend in a food processor until a course bread crumb texture is reached...seconds really.

Store in airtight container...maybe you can get a used Bread Crumb container from a friend, wash it and reuse it..label it Gluten Free Bread Crumbs just in case you have more than one cook in your kitchen!

Fun from the Spice Rack: Add spices to your bread crumbs to compliment the meal you are making...

as I continue to post these recipes will come up using bread crumbs

The Spice Rack..your new best friend!

The more spices you have...the more flavor you create in gluten free cooking. For many years the recipes for GF cooking were bland and many people 15 years ago would say "it all tastes the same...I don't know why I bother" and things to that effect. Spices and blended spices that you create to work with and have on hand end those comments...whether you are making them yourself or others are thinking them in your family!

First get a good electric coffee grinder and use it only for grinding spices. Dedicate it for your spices.

Okay...Let's talk spice rack: I find that using the whole spice whether it is leaf or seed has more flavor when you take that ingredient and grind it to use. If it is a seed most likely you will heat it first, cool it then grind it...but there is no comparison when it comes to the flavor it will lend to your allergin free menus.

Leaves in the Spice Rack: If you can buy bulk and buy once a month so they are fresh..keep in air tight containers. Most can be found at grocery stores that have a bulk section or natural food stores.

Rosemary
Basil
Oregano
Thyme
Dill
Lovage - this herb tastes like celery and is a great addition to stews..try to find it in a natural food store or ask for it to be ordered for you.
Sage
Bay Leaf
Dried Kaffir Lime Leaves
Lemongrass - asian markets usually pre-ground and found in the freezer section - keep frozen
Chives

The Seeds of the Spice Rack: most grocery stores and natural food stores

Celery
Dill
Coriander
Mustard
Basil Seeds
Fennel
Red Pepper - will say seed or flakes


The Heat of the Spice Rack: most grocery stores and natural food stores

Ground Red Pepper
Ground Black Pepper
Ground White Pepper
Powdered Curry...Mild, Medium and Hot...also you can make your own curries and we will
Chilie Powder - Mild, Medium and Hot
Paprika - Mild, Medium and Hot
Hot Mustard Powder
Wasabi Powder - asian markets
Ginger Powder
Garlic Powder
Black Peppercorns
White Peppercorns
Brazilian Green Peppercorns - niche markets..sometimes found in good kitchen supply stores
French Red Rose Peppercorns - niche markets...sometimes found in good kitchen supply stores
- found in Indian markets or Middle Eastern Markets can purchase ground or whole seeds...I like whole seeds to grind when using

Holiday and Baking Spice Rack:
Cinnamon- ground and bark - most grocery stores and natural food stores
Cloves - grounds and whole - bulk grocery stores and natural food stores
Nutmeg - ground and whole - bulk grocery stores and natural food stores
'Star' Anise - whole seed pods - most grocery stores and natural food stores
Cardamom - whole pods and ground - most grocery stores and natural food stores

Off the Rack - Spice Rack: Niche markets; middle eastern markets; Mexican or Latin Markets and Asian Markets

Rose Buds...used in Persian cooking 'delightful flavor'
Rose water
Orange Water
Samabar - ground
Panch Puran - whole seed
Crystallized Ginger
Dried Orange Peel
Crystallized Orange Peel
Galangal - asian markets - ground
Saffron - European is best and very pricy...Mexican is a totally different flavor but less expensive
Annato - ground - Mexican or Latin grocery store

more pantry items

White Sorghum Flour - grocery store and natural food stores
Teff Flour - natural food stores and Bob's Red Mill products

Coconut Milk - natural organic; sometimes grocery stores* natural food stores
Organic Low Sodium Chicken Broth - Pacific Friend
Organic Low Sodium Beef Broth - Pacific Friend
Organic Low Sodium Vegetable Broth - Pacific Friend

Soymilk - Plain; lowfat and vanilla; boxed that keeps on the shelf is fine and keeps well - most grocery stores and natural food stores

Rice Milk or Almond Milk if you are allergic to soy products - most grocery stores and natural food stores

Tofu: Boxed Mori Nu; Silken and Firm..keep several of each on hand - most grocery stores and natural food stores

Fire Roasted Chilie peppers - grocery stores

Red, Yellow and Green Curry Paste - asian markets (must refrigerate after opening...can freeze in ice cube trays and transfer to container and keep frozen if using sparingly... Kitchen 88 is a good product

Wheat Free Soy Sauce. - San J product; also called Tamari but make sure it is titled wheat free; most grocery stores and natural food stores..natural food stores sell bulk

Nutty Rice cereal and Nutty Flax cereal - natural section of grocery stores and natural food stores

Quinoa..red and black; natural food stores - this grain is wheat free and an option for a grain for gf people

The Food Allergy Pantry..your best cooking friend

This will take some time to accumulate and some items you will want to keep in your freezer so they stay fresh longer:

Rice Flour - Brown and White Rice...I keep them in my freezer Find in Natural Food Stores and Asian Markets
Bob's Red Mill Gluten Free Flour Mix for Baking
Tapioca Flour - find in Asian Markets
Tapioca Startch - find in Asian Markets
Chickpea (Garbonzo) Bean Flour - find in Indian Market and sometimes in Natural food stores
Potatoe Flakes - dehydrated...make sure there is nothing except dehydrated potatoes on the lable..most grocery stores
Potatoe Flour - keep in freezer
Potatoe Starch - find in Asian Markets and sometimes in Natural food stores
Gluten Free Vanilla Powder - online and Natural Food Stores
Gluten Free Baking Powder - online and Natural Food Stores
Baking Soda - grocery stores
Kosher Salt - grocery stores
Guar Gum - Natural food stores and online
Powdered Egg Whites - 'Just Whites' by Deb El
Bakers Fine Sugar - grocery store
Agave Syrup - Natural food store - sometimes bulk
Maple Syrup - Grade A bulk in a natural food store...keep refrigerated
Sea Salt - most grocery stores and natural food stores
Pecans, raw, halves - bulk grocery store or natural food store
Hazelnuts, raw, whole - bulk grocery store natural food store
Almonds, raw, slices and whole - bulk grocery store or natural food store
Cashews, raw, halves or whole - bulk grocery store or natural food store
Nut butters - Almond and Cashew; bulk in some grocery stores and Natural food stores; keep refrigerated
Tahini Sauce - Indian grocery store and Natural food stores some grocery stores
Rice noodles - flat in various widths from skinny to wide; Asian market
Wheat free soy sauce - grocery stores and bulk in natural food stores; refrigerate
Rices: Brown and White Jasmine; Asian markets some grocery stores and natural food stores
Black Rice - Asian markets some grocery stores and natural food stores
Arborio Rice - grocery stores and most Natural food stores
Brown Rice Pastas from 'spagetti' to spirals and elbow...most Natural food stores sell bulk - its nice to have a variety of these in your panty to choose from; some grocery stores are starting to carry but price is higher
Chocolate: Dairy Free and Gluten Free...70% or higher..this mean DARK chocolate..nice to have a powdered, chips and bars on hand to choose from
Seeds: Poppyseeds, Sesame seeds (black and white) Sunflower..roasted, with or without salt (your families taste) raw flax seeds..most grocery stores...less expensive if shopping bulk in either a grocery store or natural food store
Dried Fruit: Cranberry, Blueberry, Banana, Apricot, Yellow raisin, Cherry, Fig and Date are a good start...and of course shredded Coconut. I get at Natural food stores since you will have a choice with less additives like sulfer and sugar and wheat
Extracts: ONLINE to get sugar and alcohol and wheat and additive free ones: Orange, Lemon, Raspberry...these are my main ones however you may have other taste needs
Spices: Natural Food Stores..Buy Bulk...read the labels...you want to purchase JUST THE SPICE....

okay taking a break for the day...will continue the pantry list tomorrow!

Puff Pancake (converted from my sister-in-law's original..thanks Linda)

Serves 8-10...very filing
Preheat Oven to 400 degrees

You will need:
Large cast Iron skillet - solid cast iron handle..(wood handled ones won't work!)
Large mixing bowl
Large mixing whisk
large hand held fine mesh strainer

Ingredients:
5 Large eggs
3/4 Cup sugar
1 1/2 Cup soymilk or your 'milk' of choice
1 Cup Gluten Free Baking Flour...(B0b's Red Mill works well)
1/4 Cup Dairy Free margerine ..(I like Earth Balance for baking)
dash of salt
Steps:
Melt Margerine in the skillet over low heat on stove top and remove
Mix eggs, adding sugar a bit at a time until well mixed and dash of salt; add 'milk' and mix well; using a large hand held fine mesh strainer add the gluten free flour sifting it in and mixing well
Pour into cast iron skillet
Bake for 25 minutes in center of oven

Remove and show off the puff on a trivet in the center of your table! It will de-puff once you slice it. Serve hot.

My family likes a variety of toppings ranging from fresh fruit like strawberries and bananas to maple syrup...for those with a serious sweet tooth as the pancake itself is sweet.

Winter Fruit Option:

During the winter when fresh fruit is not in season I will make a sauce over the stove top by simply emptying one can of unsweetened pineapple, reserving 1/4 cup of the juice into a small mixing bowl and the rest into a sauce pan; bring to a boiling point very slowly, add 2 tablespoons of potatoe starch to the reserved liquid and mix thoroughly; add the potatoe starch to the pineapple...stir with a whisk constantly...lower heat... it will thicken pretty quickly. remove from stove and serve hot with the pancake. You can add sugar or some other sweetner to this if your family has a sweet tooth, if it is a liquid sweetner like honey or agave you may need to add a dash more potatoe starch depending on how much you use...if its only a tablespoon you won't need to add more...if its 1/4 Cup you will need to add a teaspoon..

Breakfast Scones with Fiber 'Cinnamon, Canberry and Pecan'

You will need an electric mixer; standing mixer or a really strong arm with a large wisk for this recipe...
Dry Ingredients:
2 Cups Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Flaxseed Flour
1 tsp. salt (I like kosher in cooking)
2 tsp. gluten free baking powder
1/2 tsp. baking soda
2 Tblsp. sugar - you can substitute Stevia equivalents; Splenda equivalents and honey, maple syrup or agave. If you use a liquid sweetner remove the equal amount in your wet ingredients, like the 'milk'.
1/2 tsp. guar gum
1 Tblsp. cinnamon

Wet Ingredients:
1 Cup soymilk, almond milk or rice milk (do not use juice)
1 large egg
1 tsp. gluten free vanilla extract
1/4 Cup freshly juiced, orange juice..no seeds!
2 Tblsp. orange zest Grated before you juice the orange!...just the orange color not the white pith
1 Tblsp. orange extract
1 tsp. rice vinegar

8 Tblsp. non-dairy margerine (I like Earth Balance vegan for baking)
1/2 Cup dried cranberries or any other dried fruit you like
1/2 Cup pecan pieces or almond slices..a nut that you can eat (or omit altogether)

Steps:
Preheat your oven to 425 degrees
Line a airbake cookie sheet with parchment paper; however this isn't completely necessary if you don't use it for anything else.

- Juice orange and measure liquid into a small bowl; add the cranberries to soak; add the zest to soak; add the orange extract to soak
- Mix all the dry ingredients into the bowl you will use for mixing
- In a separate small bowl whisk your egg and "milk" of choice; add rice vinegar

- dice up your non-dairy margerine and add to your whisked dry ingredients; mix with mixer or pastry blender until your mixture is 'holding' together

- add your liquid ingredients and mix until all dry is incorporated; add nuts and mix for a second or two (do not overmix or you will have nuts in your scones..you just won't be able to have the texture of them being there)

- chill for 30 minutes

Using a ice cream scoop, scoop out full rounds of batter and place onto the baking sheet..9 will fit easily but you can do 12 without the batter running together. These bake in the shape you put them in when you scoop them out and onto the baking sheet. They do not spread like most baked goods.

- Place in the center of your oven and bake for 12 minutes, check centers with a toothpick, if it comes out clean it is baked. remember that they will not brown like traditional baked goods...but they will taste like it!

After baking is complete, remove scones to a cookie rack to cool. Keep in a plastic bag for up to a week or freeze for up to three months.

You can change this basic recipe to any flavors and spices that you like. You can use lemon zest and juice instead of orange. Be brave..have fun! Eat well.