Ice Cream for gluten-free ice cream cones!

Ahh...remember those days.

We are breaking triple digit records like a baseball player on steroids.    I don't know about you, but when sweat drips from my brow, I don't want anything else but double scoops of cool and creamy, dairy-free ice cream topped on a sugar cone, even if summer passed and fall is suppose to be here. 

But alas, cones are a no-no on a gluten-free diet.  There is as much gluten as there is sugar in a typical cone recipe.  As if mocking me, there are displays of cones near the ice cream section at local grocery stores.  If only there was a gluten-free ice cream cone.  If companies can make GF cookies or bread, then by all means they can create a simple ice cream cone, for goodness sakes!

And they have.  As I explored the internet I found two companies who specialized in manufacturing GF cones.  Goldbaums, a Brooklyn, NY based company provides six different selections of cones, from classic sugar cone to unique chocolate cones.  Their cones are slightly sweet with a durable base to the last lick.  I personally favor the waffle bowl.  How can you not like a bowl you can eat at the end?

And more locally,there is the natural, vegan  Let's Do®...Gluten Free Ice Cream Cones, found at my Scottsdale Whole Foods, which I recently purchased because I was out of the NY kind.  (Another reason why I want to live in NY).

When I first opened up the box of sugar cones, I heavily scooped my ice cream on the rice-based cone and savored every lick until I reached the cone.  In silence a crunched into the crispy cone and entered into a moment of the dog days of summer in my childhood (before I found out the ill-fated gluten intolerance).

Okay, it might have a subtle aftertaste that reminds me it's gluten-free, but eating ice cream cones is more of a nostalgic feeling than an actual hunger suppression.  And just that moment, that single moment,  I was in a peaceful world uninterrupted by food allergies and strict limitations. 

Which company would I chose?  Since Let's Do®...Gluten Free Ice Cream Cones is as easy as shopping for my Almond Ice Dream Pralines and Cream at Whole Foods, I choose theirs. And plus the company has fun sprinkles to decorate my already delicious dessert.  Why not go all the way, right?

Resources:
http://glutenfreeandfrugal.com/

 http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte

http://wholefoodsmarket.com/storesbeta/raintree/

http://goldbaums.com/

http://www.edwardandsons.com/ldo_info.itml

Serving gluten-free cookies in a gluten-filled world

Ahh. Nothing screams happieness more than walking in the door of your home to feel the presence of baking.

Yesterday I had my father-in-law, his wife and son for an afternoon visit. Although I have been married for nearly three years, I still like to impress the in-laws with my Betty Crocker persona.

Well, I didn't have time to go all-out Betty Crocker. So I cheated. I grabbed one of my GF cookie mixes, Authentic Foods, and began whipping up their Chocolate Chunk Cookie Mix.

I knew it would be risky because I have never used any Authentic Foods products. But hey, I didn't have time to play it safe. They were arriving in less than half an hour.

With speed and precision, I mixed the ingredients needed, plus adding my own twist, of course. I substituted 4 tablespoons of the oil with same amount of applesauce, then added two tablespoons of oil.

Again. Another risk.

But I live dangerously.

I drop about a tablespoon's worth of dough on the sheet, purposely making them small. You see, my husband, Ted, is known for inhaling dozens of cookies in one setting, so I figured if I make them small, he will psychologically think he is getting more. Smart, I know. Deceptive, you bet.

I baked my first batch of dozen cookies in a small toaster oven instead of the oven. I live in Phoenix where it is 112 today. I have no interest adding heat to injury.

While I waited, I steal a bite from the cookie dough. I know there is some medical study that warns about licking the bowl of raw cookie dough, but I didn't care. I had to taste the batter first. I am like the king's cup bearer. Taste the food first, then serve it, even if sickness or death is afflicted upon the cup bearer.

Ok. So I am exaggerating. I was just hungry.

After 8 minutes, the timer announced the cookies were done. Suddenly my husband appeared. Together we sampled the cookies.

Wow! It was not only good, but absolutely sinful. Of course I stopped at my first sample, but Ted assured additional samples were required.

There were some leftover by the time the in-laws arrived. Unfortunately they were stuffed from just enjoying lunch at an Italian restaurant, but after watching my husband inhale a few more, they took one.

Their response? Positive. Like me there were surprised. Something about a gluten-free label on cookies is translated as dull, crumbly, disgusting. But Authentic Foods was a true delight. I look forward to baking with their other products.

Now I better go downstairs to make sure Ted left me at least a crumb.

Bob's Red Mill gluten-free, vegan banana-nut muffins

Nothing is more comforting than the scent of home baked muffins. The sweet aroma permeates the air beckoning everyone to gather in the kitchen. The traditional glutinous-dense treat is often refused by individuals on a gluten-free (GF) diet, but more companies are creating GF products, giving everyone the opportunity to enjoy the nostalgia of an edible enlightens.

Bob's Red Mill All Purpose Flour is a must have in the GF pantry. With many versatile recipes, this flour can transfer from oven-baked sandwich bread to a vegan banana -nut muffin delight.

Not only is it a challenge to find a great recipes that suits the dietary needs of individuals abstaining from gluten, but there is an added pressure to discover a recipe that omits all dairy and egg products. The recipe below is the delicious GF and dairy-free adaptation of the popular banana-nut muffin.

Stock up on Bob's Red Mill at Trader Joe's, Whole Foods, or Costco.

Heat up the oven and watch the crowd pile n the kitchen begging for more.

Bob's Red Mill Banana-Nut Muffins

yields:12

Ingredients

1 cup Bob's Red Mill All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 tablespoons pumpkin spice

1/2 tablespoon cinnamon

2 tablespoons oil

1/4 cup honey

1/3 cup applesauce

1/4 cup vanilla soy, almond, or rice milk

1 1ablespoons vanilla extract

2 medium bananas, mashed

1/4 warm water

1/2 cup walnuts

Directions:

1.Preheat oven to 350 degrees F. Line or lightly spray 12-cup muffin tin.
2.In a large bowl, sift or mix flour, baking soda baking powder, xanthan gum, salt, pumpkin spice, and cinnamon.
3.Gradually add oil, honey, applesauce, milk, and vanilla. Mix well, but don't over mix,
4.Fold in the bananas, water, and nuts until fully mixed.
5.Equally pour batter into muffin cups.
6.Bake for 22 minutes on center rack, rotating the tin halfway.
7.To determine if the muffins is done, gently prick the center with a toothpick to see if it comes out clean.
8.Cool for 10 minutes (if you can wait that long) on a wire rack.
9.Serve with warmed honey or Earth Balance

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For more GF recipes, purchase Gluten-Free and Dairy-Free for the Frugal and Lazy Cook

GLUTEN-FREE LIST OF

STORE PURCHASES

This list as an on-going compilation and revision of store purchases that are gluten free.  Please cheack the lables to confirm because products, especially Wal-Mart, can change over time.

Meats, fish

deli meat: Hormel

                            Boars head

    tuna fish: Wal-mart

Condiments:

Soy sauce: Wal-mart

Worschestershire sauce:

Canned veggies and fruits:

Mushrooms: Wal-mart

Pineapple slices with own juice: Wal-mart

Bread:

Energize

Corn tortillas: Mission 

                                  Wal-mart

Rice pasta: Fresh and Easy store brand

Rice:

Brown

Instant