Online stores

 Some of my favorite Online Stores

www.Momsplaceglutenfree.com

viviansliveagain.com

glutenfreeheaven.com

Gluten-Free Cinnamon Roll Cake

 

Gluten-Free Cinnamon Roll Cake

Do you miss cinnamon rolls since going gluten-free? Now you don't have to! This cinnamon roll cake has both the texture and the taste of a gooey cinnamon roll. Cinnamon rolls are not just for breakfast anymore

Ingredients

Cake:

• 3 cups *gluten-free flour I like Pillsbury or Namastae gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons gluten-free baking powder
• 1 1/2 cups milk For dairy-free I like almond milk 
• 2 Eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter melted (For dairy-free I like Earth Balance or Smart Balance.)

Topping:

• 1 cup unsalted butter softened (For dairy-free I like Earth Balance or Smart Balance)
• 1 cup packed brown sugar
• 2 tablespoons gluten-free flour
• 1 tablespoon cinnamon

Glaze:

• 2 cups powdered sugar
• 5 tablespoons milk dairy-free use almond 
• 1 teaspoon vanilla

Instructions

Cake:

• Preheat oven to 350° F.
• Spray a 9×13 glass baking pan with cooking spray.
• In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
• Once combined stir in the melted butter.
• The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

• In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
• Drop heaping tablespoonfuls of the butter mixture into the cake batter.
• Use a knife to swirl the butter mixture through the cake.
• Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

• Glaze:
• In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
• • Pour over the warm cake.
  • Enjoy!
  • Store in an air-tight container.

  Recipe found on:

https://www.mamaknowsglutenfree.com/cinnamon-roll-cake-gluten-free/

BANANA BREAD CHOCOLATE CHIP OAT SNACK BARS

YIELD: 9-12 SNACK BARS

PREP TIME: 15 MINUTES

COOK TIME: 18 MINUTES

TOTAL TIME: 33 MINUTES

INGREDIENTS

•  2 1/4 cups Gluten Free rolled oats, finely ground in a blender or food processor (measure the oats before grinding)
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  1/2 teaspoon cinnamon
•  3 medium bananas
•  1 teaspoon vanilla extract
•  1/4 cup unsweetened applesauce
•  1/4 cup honey or agave nectar
•  1/3 cup chocolate chips (optional) or replace with dairy free chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly coat an 8X8- or 9X9-inch baking pan with cooking spray. Set aside.
2. In a medium bowl, whisk together the ground oats, baking powder, baking soda, salt and cinnamon.
3. Add the bananas, vanilla, applesauce, and honey or agave nectar to the blender and process until smooth.
4. Pour the wet mixture over the dry ingredients and mix just until combined.
5. Spread the batter evenly in the prepared pan. Sprinkle with chocolate chips (if using). Bake for 14-18 minutes until set around the edges and just barely moist in the center.

NOTES

Oats: Make sure you use gluten free oats.  I used old-fashioned rolled oats for this recipe. I haven't made them using quick oats but I suspect they'll work just fine (if it were me, I'd cut down on the oats just slightly if using quick oats since they will probably measure out a bit more than the rolled oats before blending).

Source: Mel's Kitchen Cafe

MEAT MARINADE 

{CHICKEN, BEEF, PORK}

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

ADDITIONAL TIME: 12 HOURS

TOTAL TIME: 12 HOURS 30 MINUTES

INGREDIENTS

•  2 pounds meat (chicken, beef, pork), preferably in pieces, like chicken breasts, steaks, pork chops, or thin pork tenderloins
•  4 tablespoons fresh lemon juice (from about 2-3 lemons)
•  1 cup gluten free soy sauce  OR 1/2 cup soy sauce and 1/2 cup pineapple juice (see note)
•  2 cloves garlic, finely minced
•  2 tablespoons olive oil
•  1 tablespoon freshly grated ginger (or ginger paste) or 1 teaspoon dried ginger
•  1 tablespoon onion powder
•  1/2 teaspoon pepper

INSTRUCTIONS

1. Place the meat in a shallow dish or ziploc bag.
2. In a medium bowl or liquid measuring cup, whisk together the lemon juice, soy sauce, garlic, olive oil, ginger, onion powder and pepper.
3. Pour the marinade over the meat to cover. Refrigerate for 8-12 hours (or up to two days).
4. Grill the meat, discarding excess marinade, until cooked through (exact time will depend on the cut of the meat and temperature of your grill). Let the meat rest for 10-15 minutes before serving to seal in the juices.

NOTES

Marinade: I've only ever used this meat marinade for grilling, but I suspect that if you let the meat marinade, you could pour the meat AND marinade into, say, an Instant Pot and quickly pressure cook until tender. 

Saltiness: a couple of you have found this too salty even using low-sodium soy sauce. I made it again the other night using half soy sauce (still low-sodium) and half pineapple juice and it was just as yummy - so keep that in mind if you are worried about saltiness. 

Chicken: Marinated, cooked and refrigerated these leftover chicken pieces are amazing on a salad.

Source: Mel's Kitchen Cafe

Grilled Lime Coconut Chicken with Coconut Rice

GRILLED LIME COCONUT CHICKEN 

WITH COCONUT RICE

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 32 MINUTES

TOTAL TIME: 47 MINUTES

INGREDIENTS

CHICKEN AND MARINADE/SAUCE:

•  3 tablespoons oil
•  Zest and juice of 1 lime
•  1 teaspoon ground cumin
•  1 1/2 teaspoons ground coriander
•  2 tablespoons low-sodium soy sauce (gluten free)
•  1 1/2 teaspoons salt
•  2 tablespoons sugar
•  2 teaspoons curry powder
•  1/2 cup canned coconut milk, light or regular
•  pinch cayenne pepper
•  2 pounds boneless, skinless chicken breasts (see note)
•  1/4 cup chopped fresh cilantro
•  Fresh limes, cut into wedges

COCONUT RICE:

•  1 cup jasmine rice
•  1 cup canned coconut milk, light or regular
•  1 cup water
•  1/2 teaspoon salt

INSTRUCTIONS

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

NOTES

Oil: you can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.).

Marinade: if you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes.

Curry: also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red).

Chicken: if the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further.

Cooking Method: finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.