Carefreeglutenfree - Carefree Gluten Free

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.

Apple Cider Pound Cake

Ingredients:

3/4 cup non-dairy butter, softened

1-1/2 cups sugar

3 teaspoons egg replacer

1/4 cup hot water

1/4 cup applesauce

1-1/2 cups Gluten Free all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup apple cider

Gluten Free, vegan caramel icing

Directions:

Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  In a separate bowl, dissolve egg replacer in hot water.  Add to the butter mixture and beat until combined.  Add in the applesauce; beat well.

In another bowl, whisk together the flour, baking powder, xanthan gum, and salt.  Add to the creamed mixture alternately with the cider, beating well after each addition.

Pour into the prepared pan.  Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.

Frost, as preferred and serve.

from Southern Living magazine

1 (2.1-oz.) package fully cooked bacon slices

1 (16-oz.) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese

1/3 cup sliced fresh chives

2 teaspoons hot sauce

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

2. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

3. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Jell-O Cookies

Enjoy these light, flavorful cookies as a allergen-free alternative for baby showers, birthday parties, or a simple springtime treat.  A twist on the classic sugar cookie, this simple dessert can be easily adapted using any Jell-O fruit favorite. (Pictured above: Strawberry and Berry Blue)

Ingredients:

1/4 cup non-dairy butter substitute, room temperature

1/2 cup vegetable shortening

1/2 cup sugar

1 3 oz package Jell-O (any flavor)

Egg Replacer for 2 large eggs (3 tsp. Egg Replacer + 1/4 c. warm water)

1 teaspoon vanilla

2 1/2 cups Gluten Free all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, cream the butter, shortening, sugar and Jell-O.

3. In a separate bowl, prepare the Egg Replacer mixture.  Dissolve completely.  Add the vanilla.  Pour into the sugar mixture.  Beat well.

4. Sift together the flour, salt, baking powder, and xanthan gum.  Add slowly to the sugar mixture while beating.  Mix just until the ingredients are thoroughly combined.

5. With a small spoon or cookie scoop, scoop out the dough and roll into a 1" ball.  Place the ball onto a nonstick cookie pan, leaving about 2" between cookies.  Once all the cookies are on the pan, take a small bowl and gently press the cookies down into a circle.  Sprinkle the top with granulated sugar.

6. Bake for 6-8 minutes.  Let cool.  Serve.

  Yield: approximately 30 cookies

{Photo via Boulder Locavore}

{Photo via nelledesign}

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.