What is Chebe?

Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)

Chebe’s All-Purpose Bread Mix contains just 5 ingredients. “Manioc (tapioca) flour, modified manioc starch (100% manioc), cream of tartar, iodine-free sea salt, sodium bicarbonate.” You can use their product locator to find it in a store near you or order directly from their website. One 8 pack case costs only $25.

Where to Buy Brie and Other Cheeses

Believe or not, my fancy cheese hook up is Aldi. I purchase everything from gouda to brie to gruyere there. I don’t even bother looking at other stores anymore. Speaking of gouda, this cheese will also work in these grain free cranberry brie bites. Someone suggested on the Delish website about using goat cheese, and I bet it would be great.

Recipe tip. I recommend trimming the top and bottom rind off the the cheese. It melts better, and IMO, tastes better. This works better if you chill the cheese in the freezer first. Just plop in the freezer prior to making the dough, and you’re all set.

Need it Dairy Free? I haven’t tried it with a dairy free cheese, but would think that Miyoko’s would work well in this. Kite Hill and Follow Your Heart also make really good dairy free cheese.

How to Assemble Your Grain Free Cranberry Brie Bites

Unlike my Gluten Free Black Bean Enchilada Cups, this recipe requires a mini muffin pan. NOT a standard size muffin pan.

I originally saw this recipe on the Delish website. They started with 8 oz of crescent dough. I tried these gluten free Cranberry Brie Bites with 8 oz of Chebe dough, and it was NOT enough. One prepared box of Chebe is approximately 14 oz, and I recommend using all of it for this recipe.

Roll the dough into a 12 x 8 rectangle. Cut 6 strips along the top edge, and 4 strips along the width/  short edge. This will create 24 squares of dough. I found the need to roll each square just a bit each more to make a slightly larger square of dough. Then press into a oiled mini muffin cup, with the points of the square pointing up.

Grain Free Cranberry Brie Bites Recipe Substitutions

I’m not one to often use fresh herbs. But I gotta admit, the little bit of rosemary in this appetizer really heightens the flavor. (Trust me, I baked a batch of grain free cranberry bites without it. Definitely preferred this appetizer WITH the rosemary.

What about nuts? If you are allergic to nuts, you can leave them off. (Or use SuperSeedz. I’d recommend the cinnamon sugar ones.) If you can eat walnuts, those could be subbed as well. I wouldn’t recommend peanuts.

Egg or Dairy Free? The dough can be made with aquafaba,per directions on the Chebe website. (Although I have not tried this recipe, with that method.) I chose to use butter instead of oil to make the dough softer. You can use 2 tbsp of oil instead of butter, instead. The recipe calls for 4 tbsp of milk, but you should be able to substitute a dairy free milk.

Other Gluten Free Appetizers You’ll Love

Have you visited the Chebe recipe website? It contains multiple pages of grain free appetizer and snack recipes! In addition, these grain free Cranberry Brie Bites pair perfectly with a gluten free charcuterie board, as well. Looking for more hand held eats? Visit Gluten Free Palate for her list of Best Gluten Free New Year’s Eve Appetizers.

What are your favorite gluten free appetizers? What nibbles do you enjoy on New Year’s Eve? Leave me a comment below!

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Grain Free Cranberry Brie Bites

Keyword gluten free cranberry brie bites

Equipment

• Wilton mini muffin pan, Silver
• Chebe Bread All-Purpose Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8)
• Fisher Chef’s Naturals Pecan Halves 24oz

Ingredients

For the Chebe Dough

• 1 box Chebe All Purpose Bread Mix
• 2 tbsp cold butter cut into small pieces
• 2 eggs
• 4 tbsp cold milk
• extra tapioca starch for rolling

For the filling

• 1 cup whole berry cranberry sauce canned or homemade
• 8 oz brie but into small pieces
• 1 cup pecans finely chopped
• 24 rosemary leaves

Instructions

• Place wheel of Brie in freezer for 30 – 60 minutes to firm up. Prior to assembling the Cranberry Brie Bites, trim the top and bottom ends of the brie to remove the rind. Finely chop the pecans. 
• In a food processor, combine Chebe All Purpose Bread Mix and cold butter pieces. Pulse until butter is completely incorporated. 
• Next, add both eggs and pulse until thoroughly mixed. Finally, add milk one tbsp at a time until dough starts to form. 
• Turn dough out onto silicone mat or lightly floured parchment paper. (Use tapioca starch for rolling purposes to keep this recipe grain free.) Knead dough until a soft ball forms. 
• Spray mini muffin tin with cooking oil and preheat oven to 350 degrees. 
• Roll dough into a 12 x 8 inch rectangle. Mark each end in 2 inch segments, and then cut dough into 24 equal squares. You will likely need to roll each square a bit thinner to stretch it over the cavity of the mini muffin cup. You want the tips of the square to be sticking up over the rim of the muffin cup. 
• Remove cheese from freezer. Trim off the rind, and cut 24 small pieces of cheese from the cheese. I had 1/3 of the cheese leftover. If you fill the cup too full of cheese, it will overflow on to the muffin tin. 
• Fill each cavity with one small piece of Brie, approximately 1 tsp of cranberry sauce (or other preserves with fruit pieces) and about 1/2 tsp of chopped nuts. (I just eyeballed it.) 
• Finally, add one or two leaves of rosemary to the top of each appetizer. 
• Bake in a 350 degree oven for 10-12 minutes, rotating the pan half way through.

Notes

**Note – The baked brie may bubble and melt a bit over the top of the appetizers. You can gently scoop the cheese back into each cup when you remove the pan from the oven. Do so immediately, as it firms up quickly. 

Nutrition

Serving: 1g

**Chebe provided the ingredients for this post, and also monetarily compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2019

The post Grain Free Cranberry Brie Bites appeared first on MI Gluten Free Gal.

What is Chebe?

Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)

Chebe cinnamon roll mix contains just 6 ingredients. “Tapioca Flour, cane sugar, modified tapioca starch, iodine-free sea salt, and cinnamon.” You can use it to make Cinnamon Rolls, obviously. However, you can also this mix to make my Mini Apple Cheesecakes or these Gluten Free Oatmeal Raisin Cookies from Savory Celiac.

What is a Slab Pie?

Well, basically it’s as it sounds. It’s flat slab instead of round. Why make pie in a sheet pan? It’s easier to store and to cut. Everyone is going to want a piece of this grain free pumpkin slab pie, and I want to be as fair in my slices as possible. Plus, it cooks faster, in half the time as a regular pie.

In truth, you can easily transform any regular pie into a slab pie. I followed quite a few of these tips from King Arthur Flour to do so. However, their guidelines use a half sheet pan. I’m using my (favorite) quarter sheet pan I bought at Gordon Food Center. (I use them for EVERYTHING!) Therefore, I cut their recommendations in half.

Pan Size  – Jelly Roll Vs Sheet Pan

Let’s go back to those pans for a second. There are many recipes for making pumpkin slab pies. Many utilize a jelly roll pan, which has different dimensions than a quarter sheet pan. Many bakers use a 10 x 15 jelly roll pan. However I prefer these quarter sheet pans, which measure approx. 9 in by 13 in. (Half sheet pans are 18 in x 13 in.)

Living in a two person household, I find myself using this quarter sheet pan to make all sorts of “smaller” items. For instance, I cut What the Fork’s Gluten Free Pumpkin Cake recipe in half, baked it in this, and it turned out PERFECT! These pans are also great for smaller homemade pizzas, and I use them for breading chicken.

Tips for Making the Custard for this Slab Pie

I read one tip that I think made this Grain Free Pumpkin Slab Pie go from “sweet” to “stellar.” I prepared the custard base ahead of time and let it refrigerate an hour or two. It’s not absolutely necessary, but it helps the pumpkin absorb the sugar and spices.

Another tip on adding the custard to the crust. King Arthur also recommends placing the sheet pan, with crust inside, on the oven rack. THEN pour in the custard. This is because the filling can be a bit runny, and having the pan on a stable shelf prevents spilling it on the way to the oven. People be smart.

Thanksgiving and Other Gluten Free Slab Pie Recipes

This Grain Free Pumpkin Slab Pie tastes great with or without whip cream. Of course, it’s the perfect dessert for any Thanksgiving gathering. If this is your first time preparing / hosting this holiday, check out my A-Z tips for a Gluten Free Thanksgiving. And keep those leftovers handy for Waffled Stuffing and Chebe Thanksgiving Pasties!

Now that I’ve introduced you to this grain free Pumpkin Slab Pie, try some other sheet pan pies. For those avoiding eggs & dairy, this Gluten Free Vegan Triple Berry Slab Pie from Sarah Bakes Gluten Free sounds amazing. And since pop tarts are basically just hand held pies, this Giant Brown Sugar Cinnamon Pop Tart from A Dash of Megnut should be on your baking list!

Recipe Adjustments

Can I Make this as a Regular Round Pie?

You sure can! Simply roll the crust into a circle and place in a regular 9″ round pie pan. Make sure to press the dough up the sides of the pan. I highly recommend chilling any pie crust prior to baking, as it prevents it from shrinking in the oven. Check out my post on using Chebe to make pie crust, for more recommendations.

I Don’t Eat Dairy and/or Eggs. How Can I Adapt This Recipe?

For those who avoid dairy, you can attempt using dairy free butter or shortening in the crust. For those who eat egg-free, I would recommend trying Sarah Bakes Gluten Free’s Vegan Pumpkin Pie.

Gluten Free Pumpkin Pie Recipe

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Grain Free Pumpkin Slab Pie

Equipment

• Chebe – Gluten Free Cinnamon Roll-Ups Mix – 7.5 oz.(pack of 2)
• Libby’s 100% Pure Pumpkin, 15oz Can ( Pack of 5 )
• Organic Cane Sugar Crystals (5lb) –

Ingredients

For the filling (From Libby’s website)

• 1/4 c brown sugar
• 1/2 c white sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 1 15 oz can pumpkin
• 1 12 oz can evaporated milk
• 1/2 tsp salt

For the crust

• 1 pkg Chebe Cinnamon Roll Mix
• 2 tbsp oil
• 1 egg
• 4 tbsp cold butter cut into chunks
• 4 tbsp ice cold water

Instructions

• In a large bowl, combine ingredients for the filling (sugar, spices, salt, eggs, pumpkin and evaporated milk), and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours. 
• Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!) 
• To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses. 
• Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. 
• My dough ball weighed approximately 14 ounces. I separated it into a 10 oz portion for the crust, and a 4 oz portion for the leaf cutouts. (If you don't have a scale, use 2/3 of the dough for the crust, and 1/3 of the dough for the cutouts.)
• Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches. (Reynolds parchment paper is marked with 2 inch squares, which is helpful for this.)
• Transfer crust to an ungreased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. 
• Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes. 
• Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. 
• Open the oven, and slide out the bottom baking rack, positioned in the middle of the oven. Place partially filled pie on rack. Pour the remaining portion of the filling into the pan, push in baking rack, and close oven door. (I did it this way as to prevent the filling from spilling while transferring from the counter to the oven. You may also want to place a cookie sheet on the bottom baking rack to prevent spills in the oven, should your pie filling bake over the pan.) 
• Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly. 
• Remove pan from oven and allow to cool to room temperature. (After mine cooled I placed it in the refrigerator for several hours.) 
• While the pie is cooling, work on your leaf cutouts, if you choose to do them. Roll the remaining 4 ounces of dough into a thin layer. I used pie crust cutters to make the leaves. Press down gently on the plunger to make the inner leaf indentations. Even though I planned to cut the pie into 12 portions, my remaining dough made more than 12 cutouts. They make great "graham cracker" shapes for later snacking! 
• Transfer raw cutouts to a lined cookie sheet. Spray them with oil, and bake for 10 minutes at 350 degrees. Remove immediately and allow to cool. 
• When ready to serve the pumpkin slab pie, cut into equal portions and adorn each piece with a leaf cutout. Add whip cream if desired, but I would add whip cream first and then top it with a leaf cutout. 

**Chebe sponsored this post by compensating me for my time and energy. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally published October 2019

The post Grain Free Pumpkin Slab Pie appeared first on MI Gluten Free Gal.

St. Patrick Facts

Here’s a bit of St. Patrick’s Day trivia. He did not drive the snakes out of Ireland. As a matter of fact, when Patrick arrived in Ireland in the 6th century, there were no snakes there anyway. So we’ll have to create our own dough “snakes” as we make these Garlic and Onion Grain Free Shamrock Rolls.

Break out your inner childhood and preschool PlayDough days. We’re on a (dough) roll now. Just make sure to flour your surface so the dough doesn’t stick. To keep this grain free, use tapioca starch / flour. If you’re not a completely grain-free eater, rice flour will work well too.

What is Chebe? 

I chose Chebe Bread Garlic and Onion Breadstick mix for this recipe. It contains no grains, gluten, gmo’s, or any gross words you can’t pronounce. It holds together beautifully, rolls well, and tastes just as amazing as it smells.

Chebe Bread is based on Brazilian cheese bread. While other similar brands may come in frozen, preshaped balls, Chebe Bread comes in a versatile mix that can be adjusted for a plethora of food allergies. In fact, there are over 200 recipes on their website.

How Easy is it to Make Shamrock Rolls?

While the dough recipe for these Grain Free Shamrock Rolls is mine, the shape originated with Sue from “Creative Try-Als.” She gives a step by step tutorial of how to shape her St. Patrick’s Day Shamrock Buns. Luckily, this Chebe Bread dough is very forgiving if you don’t get the shape right the first time. Simply ball it up and roll again.

Speaking of forgiveness, did you know that St. Patrick wasn’t born in Ireland? He was kidnapped from Britain, forced to work as a slave in Ireland, escaped, AND THEN CAME BACK! Why? To share the Gospel with those that wronged him. Now THAT’S an amazing level of forgiveness there!

How to Form Grain Free Shamrock Rolls

So back to these Garlic and Onion Grain Free Shamrock Rolls. Hopefully you can see from this close-up how to shape these rolls. The first two holes form by looping the dough over each other. The last hole forms by tucking the remainder of the dough under the top loop.

That was the trickiest bit for me to figure out. Simply tuck it under. No need for pinching the dough together. This dough gets brushed with an egg wash made from one egg and one tablespoon of milk. I sprinkled the Garlic and Onion Grain Free Shamrock Rolls with a touch of salt, too. It makes all the difference.

What do Shamrocks Have to Do with St. Patrick’s Day?

Ever wonder what shamrocks have to do with St. Patrick’s Day? Legend has it that St. Patrick used the shamrock to explain the Trinity (Father, Son and Holy Ghost) to people in Ireland. However, that really may be more legend than fact. Regardless, it stands as a symbol of Irish heritage and pride for many

Do These Grain Free Shamrock Rolls Contain Yeast? 

Did I mention that not only are these Shamrock Rolls grain-free, but they’re also yeast-free? Look at how well they rise and bake. They bake nice and crusty on the outside and soft and doughy on the inside. Want to know my magic trick?

I made a small change from the box mix directions. Butter. I used cold butter instead of oil, and I used three tablespoons of butter instead of two. I made the dough in my food processor and blended the butter and mix first, then added the other ingredients.  The ball of dough that comes out is so unbelievably soft.

What Should You Serve with Shamrock Rolls?

The smell of these Garlic and Onion Grain Free Shamrock Rolls when they come out of the oven is nothing short of heavenly. Just sitting here thinking of the smell makes my mouth water. Serve them hot with your favorite meal.

They pair perfectly with a traditional St. Patrick’s dinner of corned beef, cabbage and roasted potatoes and carrots. It’s like the Irish flag itself, with the green from the cabbage, the white of the roll and the orange of the carrots. So like in Ireland I’ll say “Sláinte” (to your good health) and wish you a fabulous St. Patrick’s Day!

Where Can I Buy Chebe Mix?

Want to learn more about Chebe recipes? Check out the Blueberry Pie, Thanksgiving Pasties, and the Cinnamon Rolls I’ve made using their mixes! To say I’m a major fan of their products would be an understatement. Use the Chebe store locator to find them in a store near you.

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Grain Free Shamrock Rolls

Ingredients

• 1 box Chebe Garlic- Onion Breadstick Mix
• 3 tbsp butter cold and cut into cubes
• 2 eggs room temperature
• 4 tbsp milk preferably soured

For the Egg Wash

• 1 egg beaten
• 1 tbsp milk

Instructions

• Preheat oven to 350 degrees.
• In a food processor, combine the chebe mix and butter. Pulse until butter is completely incorporated into the dry mix. 
• Remove top to food processor and crack in two eggs. Replace lid and pulse until eggs are completely blended into the batter. This may take several pulses. If needed, remove lid and use rubber scrapper to clean down sides. 
• Finally, slowly add milk to the food processor through the hole in the top. Do so while the mixer is on, until a soft dough is formed. 
• Remove dough ball from food processor and transfer to a flat surface. Make sure to get any remaining bits of dry mix from the processor and add to dough ball. Knead 5 or 6 times until a small, round dough ball forms. 
• Divide the ball of dough into four sections, and lightly flour your work surface. Roll one section into a long "snake" (approx. 18 inches) with your hands, using equal pressure rolling from the center out to the ends. 
• Now to form the shamrock rolls. Start by leaving enough dough for the stem, about an inch and a half. Then create a loop to the left and then another at the top. (See image above) Finally, create your third loop by tucking the remaining dough underneath the top loop. Place shamrock rolls on a cookie sheet, line with parchment paper. 
• Brush dough with a mixture of egg and milk. Sprinkle with salt. Chill for 10 minutes in the freezer or fridge prior to baking. 
• Bake in a 350 degree oven for 30 minutes, until tops are golden brown. Serve hot. 

I was compensated for this post by Chebe. However all thoughts and opinions are my own, and I have been a giant fan of these products long before working with them. This page also contains Amazon affiliate links.**

Originally Published March 2018

The post Garlic and Onion Grain Free Shamrock Rolls appeared first on MI Gluten Free Gal.

Thankful, but Anxious?

It’s that time of year. Time to start planning you gluten free Thanksgiving dinner! However, it’s also a time of anxiety for those of us who have diseases where certain foods are our enemy. I’ve already seen the anxious comments on message boards, people afraid their families will not understand about cross-contact, or have friends who say that “a little wheat” won’t hurt.

My favorite part of Thanksgiving is the idea that everyone comes to the table.  “Family” includes more than just those united by blood, but also those united by love. Some people (rightly) may still not feel safe eating at another person’s house due to dietary concerns. However, I wanted to share some options that can make things easier for those who are newly diagnosed with Celiac Disease, or those who care for them.

Here’s my list of ways to let everyone come to the table, from Appetizers to deZZert. (A-Z, get it?)

Gluten Free Thanksgiving Appetizers

These appetizers are not only easy, but they’re relatively healthy as well. Here are my top 3 ideas.

1) Hummus and vegetables – I LOVE hummus. Seriously, what’s not to love?! Full of fiber and heart healthy fats, it should be at every dinner party. While I usually make my own from scratch, it is okay to buy store bought if you’re under the gun. Sabra and Tribe brands are gluten-free, and most brands of hummus are naturally gluten-free.

(Sesame allergy? – Hummus is made with tahini, which is ground up sesame seeds. If you have a sesame allergy, I suggest trying to make your own hummus with unsweetened Sunbutter.)

2) Cheese and Crackers –  BYOC.
As someone with Celiac Disease, we always know to bring our own crackers. My favorite crackers are Schar Table and Entertainment crackers. However, make sure you keep cheese and gluten free crackers on a separate platter from wheat based crackers. If wheat based crackers are on the same plate as the cheese, the cheese is no longer safe for those Celiac Disease, because of the cracker crumbs.  

3) Chex Mix – Store Bought Contains Wheat
Chex has a PLETHORA of fun gluten-free Chex mix recipes on their website! I’m super intrigued by this Cranberry Orange Chex Party Mix. If nut allergies will also be present at the dinner table, you can try subbing pumpkin seeds.

The Old Bird

1) Turkey – On message boards every year, it’s the same question. “Which turkeys are gluten-free?” You’d think the answer would be “all of the above,” but not necessarily. Because turkeys can be injected with flavorings and marinated in brines, some are these birds are on the “No-fly list.”

Luckily, Butterball brand proudly proclaims their turket and gravy packets contain no gluten! Honeysuckle White whole turkeys are also GF, as are Jennie-O.  You can find even more brands of gluten free Turkeys on my Gluten Free Thanksgiving Products post. 

2) Gravy– Truth- Homemade gravy is not that hard to make. Take the drippings from the bird, transfer them to apot, and cook it with a slurry made of cornstarch and water. (If you prefer using flour, I suggest  Bob’s Red Mill Rice Flour.)

But if the thought of making gravy from scratch leaves you feeling week in the wings, you can make Full Flavor Foods Turkey Gravy in just a few moments. This Michigan-Made product is made in a gluten-free, nut-free facility, and this particular gravy is dairy-free as well. Find more gluten free gravy options on my Gluten Free Thanksgiving Products post.

3) Cranberries – When I was a kid, I abhorred cranberry sauce. I think it’s because I’ve only had it from a can. Homemade cranberry sauce is a cinch to make and just tastes better. If you prefer dishes that are refined sugar free, you’ll love this recipe from The Pioneer Woman. Just remember it’s made with REAL maple syrup, not pancake syrup.

The (Gluten Free) Side Show

1) Stuffing – That’s right, I’m putting Stuffing as a side. The quickest way to break a gluten free eater’s heart is to put regular stuffing inside the bird when you cook it. Not only is the stuffing off limits, but now the bird is too, because of cross-contact.

If you’re nervous about making stuffing from scratch, there are many companies that are coming to your gluten free Thanksgiving Day rescue. The big excitement this year is that Aldi has their own Chicken and Turkey boxed stuffing mixes. Just melt butter, add water and bring to a boil. I also like Aleia’s GF stuffing. For more gluten free stuffing brands, visit my Gluten Free Thanksgiving Products article.

Looking for a homemade recipe? Try my gluten free Cornbread Stuffing, or this dairy free and gluten free stuffing from Meaningful Eats.

2) Green Bean Casserole – For so many years I thought I would never enjoy this dish again. But thankfully, there are stores and brands that offer gluten free french fried onions. Visit my post on Thanksgiving products to see which stores carry them. (Fresh Thyme has them.)

This dish would NOT be possible without Pacific Organic Cream of Mushroom Condensed Soup. It is the Holy Grail of cream soup. Now Campbell’s even has a gluten free version of their Cream of Mushroom soup. Just use your favorite recipe and sub the soup. Reminder- If your recipe calls for soy sauce, make sure that it is gluten-free!

3) Mashed Potatoes – Mashed potatoes were my first love after being diagnosed with Celiac Disease. I could eat them plain, drizzled with butter, and often covered in ketchup. (I know, my weirdness level is off the charts.)

The great thing is that mashed potatoes, unadulterated, are safely gluten free. I love to make mine from scratch, with bits of skin still on the potatoes, whipped with butter and plain Greek yogurt. A splash of milk for added creaminess, with dashes of salt, pepper & garlic powder. Have an Instant Pot? Use this mashed potato recipe from Wheat by the Wayside, this year.

This dish is pretty allergy friendly until you start adding dairy. For dairy free folks, I again suggest using Earth Balance buttery sticks. No one will know it’s not butter, trust me.

Our Daily Bread

Oh that awkward look when we say, “I can’t eat bread.” It’s like we’re speaking a foreign language or we must be from a different planet. And there’s the ever comforting comment, “Oh my, I’d die if I couldn’t eat bread.” Well lucky for us all, there are many delicious gluten-free bread varieties. Here are some suggestions that everyone will love.

1) Cornbread– While Jiffy mix cornbread is NOT gluten free, there are plenty of delicious and easy gluten free mixes out there on the market. I’ve long loved Bob’s Red Mill’s GF Cornbread Mix, but I’ve recently stared to enjoy Pamela’s Cornbread Mix. And cornbread muffins baked in liners are great for those with food allergies, because the liner provides another barrier of cross-contact from crumbs of muffins past.

But my favorite way to make cornbread is in my waffle maker. Seriously, folks it’s fast and easy and doesn’t take up room in your oven. The Pamela’s mix is much better for this. Remember, if you’re going to waffle your cornbread, it NEEDS to be done in a dedicated gluten free waffle maker. You have NO idea how stealthy gluten containing grains are and how much they love to hang out in your baking appliances.

Make my favorite easy gluten free cornbread, from Bette Hagman’s cookbook. Looking for a “corn free” version? Try Gluten Free Palate’s Paleo Cornbread this Thanksgiving.

2) Chebe – While this Brazilian Cheese bread is not a traditional flavor at a harvest feast, it is ridiculously easy to make and the mix is free of the most 9 common allergens. You can use this dinner roll recipe on their website, or just follow the basic recipe on the back of the box.

3) Homemade bread – My husband’s family traditionally eats homemade bread for basically every meal. A gluten-free Thanksgiving dinner should be no exception. Try My Gluten-Free Kitchen’s recipe for Pull Apart Dinner Rolls, or GF Jules Gluten Free Artisan Bread Recipe. Find brands that make gluten free rolls in my Thanksgiving Products post.

And NEVER make GF bread in a bread maker that’s been used for non-gf items. Just don’t. Ever.

Life’s Short, Eat Gluten Free Thanksgiving Dessert First

1) All Things Pie– If you are having someone over for dinner that has a food allergy, just a quick helpful note – we cannot just eat the pie filling and leave the crust. The cross-contact possibilities here are huge. Luckily, making pie with a gluten-free and allergen-free crust is really doable and, daresay, easy.

Not only does Chebe make great dinner rolls, you can use their all purpose mix to make a really easy-to-work with crust. A few years ago Chebe challenged me to make a pie with their crust. It took a few tries, but I’m proud to say that my recipe has received great reviews.

Once you have the recipe for the crust down, you can make a homemade pumpkin, pecan or apple pie in a snap. (All traditional versions of these fillings are gluten free, to the best of my knowledge. If a recipe calls for flour as a thickener, I again suggest Bob’s Red Mill Rice flour.)

And if regardless of food allergies, the idea of making a homemade pie crust terrifies you and keeps you up at night, Wholly Wholesome GLUTEN FREE pie crust is free of dairy, egg, soy and nuts. Find more premade gluten free pie crusts in my Thanksgiving Products post. 

Also, if you want to forego the crust, my family often makes the pumpkin pie filling by itself in a pie dish, and we call it pumpkin pudding. If you need a dairy free Pumpkin Pie, check out Minimalis Baker’s recipe for Vegan Gluten Free Pumpkin Pie.

More pie recipes –

30 Dairy Free & Gluten Free Pie Recipes from The Fit Cookie

40 + Gluten Free Holiday Pie Recipes from My Gluten-Free Kitchen

The Ultimate Guide to Homemade Gluten Free Pie from Fearless Dining

2) Pumpkin Roll– Years ago my friend Linda Fedewa introduced me to this marriage of pumpkin, cake and cream cheese. Pumpkin rolls are delicious and beautiful, and at first daunting. Trust me, if I can manage to pull this Small Batch Pumpkin Roll, so can you.

3) Cookies and ‘Cream– Regardless of the time of year, I’m always up for ice cream. A bowl of ice cream as part of a gluten free Thanksgiving meal is no exception. Pair with your favorite gluten free chocolate chip cookies, and the night is made. 

And if you’re dairy free, Coconut Bliss makes some of the best and most readily available dairy-free “ice cream.” If you can find it in yur area, Nada Moo is an excellent dairy free ice cream, as well.

Photo credit- foodsafetymagazine.com

Gluten Free Thanksgiving Pitfalls to Avoid!

1) Cross-contact is a VERY serious issue. It only takes a crumb of gluten to make someone with Celiac Disease sick, or a hint of an allergen to send someone to the hospital. Make sure to thoroughly clean pots and pans well. NEVER swap serving utensils during dinner, and don’t cook allergen free items in the same location as allergen containing foods. Have a separate butter dish for those with food allergies, as crumbs from non-gf breads will inevitably hitch a ride back to the dish.

2) Timing is everything. Make allergen free items before making allergen “full” items. Do your allergen free baking and food prep a full day before everything else. Gluten containing flours can remain free floating in the air for 24 hours or more.

3) Communication is key. Discuss your proposed menu with those with food allergies in advance (and not just the day before.) Fully disclose what you’re making and where allergens may be hiding. (Soy Sauce and Worcestershire Sauce are the sneakiest!)

Don’t hesitate to ask those with dietary restrictions to bring a dish to pass. We’re eager to help out and love to wow our friends and family with our allergen-free dishes! And in the end if someone chooses not to eat, don’t take it personally. We are the only ones that can truly safeguard our health.

The Reason for the Season

And on the flip side, my food allergy friends, remember that this time is about togetherness. Find ways to focus on those you’re with and not the foods you’re without. Plan ahead- eat beforehand if necessary or bring safe snacks with you. And remember to laugh and have fun. ‘Tis the Season.

And as I share in my 10 Tips for Surviving the Holidays, No is a complete answer.

Looking for more Thanksgiving ideas and recipes? Visit my friend Nicole, from Allergylicious, THE BEST Allergy-Friendly Thanksgiving Round-Up. Allergic Living wrote a post containing 50 Allergy Friendly Thanksgiving recipes free from gluten, and the top 9 allergens 

**Disclaimer- I am NOT paid in any way to mention the brands listed within this article. Chebe has sent me product to use from time to time, and many of these brands have been generous donors for our Celiac Disease camp or for the Food Allergy Bloggers Conference. I am in no way paid for any of these comments or views. **

Originally Published November 2015

The post How To Host A Gluten Free Thanksgiving Dinner appeared first on MI Gluten Free Gal.

Stuffing Flavor in a Pastry Crust

I think it’s safe to say that the signature dish of Thanksgiving is stuffing. So what if you made a “stuffing” pie crust, filled it with traditional Thanksgiving staples and baked it in the oven? Brilliant, am I right?! When these pasties come out of the oven, they truly smell and taste like Thanksgiving. You may have a hard time only eating one!

The basis for my Thanksgiving pasties starts with the Chebe focaccia mix. It already contains rosemary and basil in the mix. To make it taste like stuffing, I add a teaspoon each of sage and thyme. After making the dough, I tossed it in the fridge to chill while I chopped my other ingredients.

Raw vs Pre Cooked Meat

The first time I made these Thanksgiving pasties, I started with cooked deli turkey. Let me tell ya, it didn’t cut it. Too dry. Even with the addition of goat and brie cheeses, it needed more moisture. This time I used Butterball turkey breast instead. 

The juices it released as it cooked helped to keep the pasty incredibly moist. As for the remaining ingredients, I went by an old hand-written recipe card from my husband’s grandfather. (The same one that gave me the recipe for that most amazing buckwheat bread.) Seeing his penmanship, so neatly done, brings warmth to my heart. Even though Papa Earle passed years ago, he can still be part of our holiday traditions.

What’s Inside a Thanksgiving Pasty?

To fill these Thanksgiving pasties, you mix all the meat and vegetables together in a large bowl. The one thing that makes these pasties stand out is the addition of cranberry sauce. Because one can’t have Thanksgiving with cranberries, am I right?

I’m not usually a fan of the canned stuff. I much prefer it made from scratch, like in this Cranberry Orange Sauce recipe from Texanerin. However, in this recipe canned cranberries will work just fine. When filling your Thanksgiving pasties, use 1/2 cup of filling, and place it on the front half of the dough. This allows you room to fold the top half over and seal the pasty.

Gravy or no Gravy?

These Thanksgiving pasties are so amazing, friends. Seriously, pictures and words can not do this justice. I literally ate this top half after taking pictures. It’s taking all the willpower I have to not go devour the second half. It pairs perfectly with Full Flavor Foods Turkey Gravy.

Thanksgiving Pasty Recipes That Use Leftovers

Now, if you’d rather not do all the chopping and cutting, there are recipes on the internet for using Thanksgiving leftovers in a pasty. This recipe for homemade Thanksgiving pasties from 12 Tomatoes uses leftover stuffing, mashed potatoes and turkey inside. I haven’t tried it, but if you decide to do so, let me know!

(And if you want an amazing way to use up leftover mashed potatoes, check out my gluten-free mashed potato crust quiche recipe!)

Can I Use A Different Crust Mix than Chebe?

You could likely use a gluten free pie crust recipe for the crust. Chebe already contains basil and rosemary in their mix. If you plan to use a homemade crust, you will need to add those herbs on your own. Maybe 1/2 tsp to a tsp each?

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Grain Free Thanksgiving Pasties

Author Margaret Clegg

Ingredients

Crust

• 1 pkg Chebe Focaccia mix
• 1 tsp sage
• 1 tsp thyme
• 4 tbsp cold butter cut in small pieces
• 2 eggs room temp
• 2 tbsp oil
• 4 tbsp ice cold water
• rice flour or grain-free starch for rolling

Filling

• 1/4 c. Brussels sprouts shredded
• 1/4 c onions diced
• 1/2 c. sweet potatoes diced
• 1/2 c. mushrooms diced
• 1/3 c. canned whole cranberry sauce
• 1/2 lb raw turkey breast diced
• 1 egg beaten

Instructions

• Add thyme and sage to Chebe mix. Next, add butter and cut it into the dry mix. This can be done in a food processor or with your hands. 
• Second, add eggs and oil to mix and stir to combine. 
• To finish making the dough, add the ice cold water, one tablespoon at a time until a solid ball forms. 
• Place dough in refrigerator to chill while you prep remaining ingredients. 
• Start prepping the filing by dicing the vegetables. I used my food processor to shred the sprouts. Chop the onion, sweet potatoes and mushrooms into 1/2 in" chunks. 
• Finally, chop your turkey meat. Ground turkey can also be used for this. Once your meat is chopped, combine it with the vegetables and cranberry sauce in a large bowl
• Remove dough from refrigerator and preheat oven to 350 degrees. 
• Light coat a flat surface (I use a pastry mat) with rice flour. (You can use potato starch if you need to keep it grain free.) Separate the dough ball into 4 equal portions. Roll one of the four small dough balls into a circle, roughly 7 in" in diameter. Repeat with remaining dough until all our portions have been rolled. 
• Using a 1/2 c. measuring cup, fill one half of a dough circle with the turkey and vegetable mixture. Place the filling near the the front half of the circle, allowing room to fold up the back half to close the pasty. (See the third picture in this post as an example.) Crimp closed and brush with beaten egg. 
• Bake in a 350 degree oven for 30 minutes. 
• Serve hot, with turkey gravy if desired. (I use Full Flavor Foods gravy mix.) 

So what creative things have you made with Chebe products? Do you have something you’d like to see me create? Leave me a comment below and let me know how Chebe has impacted your baking!

**Chebe provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published November 2017

The post Grain Free Thanksgiving Pasties appeared first on MI Gluten Free Gal.

Improvise

I lost my quarter cup measuring cup. Not just one, but three of them. No joke. I own three sets of measuring cups, and the quarter cup is missing from each set. I searched high and low, and now I officially give up. Thank goodness I know that 4 tbsp equals a 1/4 cup. Mad props to my middle school home economics teacher who taught me that.

I’m sure you’re thinking, “Why are you telling me this?” Well, first, that’s why my recipe for gluten free cheeseburger muffin cups calls for 1/3 c of shredded cheese. Second, living a gluten free lifestlye requires adjustment. Change. Letting go of what we want and learning to improvise. Thinking outside of the box, or cup as it may be.

Reinvent

Someone recently told me they really miss White Castle. Maybe it’s the cute little sliders? These are not gluten free cheeseburger sliders. The name “cheeseburger muffins” fails to fit it accurately, either. I decided on gluten free cheeseburger muffin cups. You form the Chebe dough into a cup shape, so it seemed logical to me.

This recipe is a reinvention of the muffin tin cheeseburgers I saw on the Twisted website. They used hamburger buns. However I chose to use Chebe dough. Grain free, gluten free and free from the top allergens, this versatile mix becomes just about anything you can imagine. Just like my enchilada cups, use the dough instead of actual buns.

Create

Just like any other burger,  top these gluten free cheeseburger muffin cups anyway you choose. Similar recipes suggested using bacon, but we don’t eat pork in our house. So I kept the filling simple with ground beef, some minced onions, and some spices. Love pickles? Pile them on. Not a fan of mustard? Leave it off.

Now, while I call these “cheese” burger muffin cups, if you can leave off the cheese. Or, use a dairy free version. I particularly enjoy Follow Your Heart vegan smoked gouda. For these, I used regular thin sliced Cheddar slices, cut them into four smaller squares, and topped each hot muffin cup with two small squares of cheese.

Enjoy

Ready to eat? Because I know I am. These gluten free cheeseburger muffin cups fit perfectly fit in a lunch box, as well as freeze for later. Have a sports party? These delicious cups make a great snack for March Madness, as well as football and soccer viewing parties.

Looking for other finger foods? Check out these Deep Fried Onion Rings from MinneCeliac, or this Gluten Free Baked Buffalo Cauliflower Bites from Healthy GF Family. My gluten free mini apple cheesecakes make for a great dessert, or even these gluten free apple fritters from Serious Eats. Both use Chebe mix. Isn’t gluten free delicious?

Overcome Restrictions

GRAIN FREE? Already taken care of.
DAIRY FREE? You can leave the cheese off the top. In addition, you can leave out the shredded cheese in the dough. However, I recommend Follow Your Heart vegan cheese.
NUT OR SOY FREE? Chebe produces all mixes in a nut and soy free facility.
EGG FREE? Check this link for a recipe for Chebe without eggs.
VEGETARIAN? Use your favorite gluten free crumbles or chop up a Hilary’s Eat Well patty.

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Gluten Free Cheeseburger Muffin Cups

Ingredients

For the Dough

• 1 box Chebe All Purpose Mix
• 1/3 c shredded cheddar cheese
• 2 tbsp oil
• 2 eggs
• 3 tbsp water

For the Filling

• 1 lb ground sirloin
• 1/4 cup finely minced onion
• 1/2 tsp minced garlic
• 1/2 tsp seasoning salt
• 1/4 tsp salt
• 1 tsp Worcestershire sauce

For Toppings

• Small squares of your favorite cheese
• I used thin sliced cheese, cut in quarters, and two per muffin cup.
• Lettuce
• Ketchup
• Mustard
• Pickles

Instructions

• Preheat oven to 350 degrees. Add Chebe mix and 1/3 cup of shredded cheddar cheese to food processor. Pulse 5-6 times to further break down the shreds of cheese and incorporate into the mix. 
• Next, add the 2 tbsp of oil, and pulse until fully blended. Add eggs and repeat. 
• Lastly, stream the 3 tsbp of water into the dough while the food processor is on. It should come together in a small ball of dough. There will likely be residual mix in the bottom of the food processor bowl. 
• Dump the dough out onto a flat surface, and sprinkle any remaining powder mix on top and incorporate into dough. Knead until a soft but firm ball of dough is reached. Set aside and cover with plastic wrap to prevent drying out. 
• Meawhile, prepare the filling. Dice onions into small pieces, and cook in a hot skillet with the ground beef. (I use ground sirloin.) 
• Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside. (Some other recipes add ketchup to the mix, the create a sauce. I have not done so, but you can try it if you like!) 
• Grab the ball of dough and portion it into 12 equal pieces. (I used my scale and they weighed approx. 35 grams each.) I used a tortilla press, lined with plastic (parchment works too) to press the dough balls into uniform circles. I then sprinkled mine with a bit of sesame seeds (completely optional).(Depending on the non-stick nature of your muffin tin, you may want to spray the wells with a bit of vegetable oil.) 
• Then I pressed the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well. 
• Fill each muffin cup with cooked beef. Feel free to overfill and press down, as the beef will settle while cooking. Bake in oven for 25 minutes. 
• After 25 minutes, remove from oven, and top each cheeseburger muffin cup with two thin sliced squares of cheese. Return to oven for 2-3 minutes to melt cheese. 
• Remove from oven and top with desired condiments, such as ketchup and mustard, lettuce or pickles. Best served hot. Should they cool, they can be rewarmed in the microwave. 

**This post was sponsored by Chebe. They compensated me for my time and energy. However, all thoughts and opinions are my own. This post also includes Amazon Affiliate Links for products you may find helpful in making this recipe.

The post Gluten Free Cheeseburger Muffin Cups appeared first on MI Gluten Free Gal.

Recently I shared a picture of gluten free pizza rolls I found at Plum Market. You know, like Totino’s, before we needed to eat gluten free. People responded in pure excitement. However, not everyone can find them nearby. And I can’t leave you, my friends, out in the proverbial cold. It inspired me to get in the kitchen so you can make them at home!

My first attempt failed miserably. Therefore, a better name for that recipe is Pizza Bombs. As in “this recipe bombed.” As in “the filling exploded.” I have photo proof if you want to see it. There was red liquid oozing everywhere. (Thank goodness for parchment paper. #PinterestFail) I felt disappointed, but not defeated. I told myself, I CAN DO THIS!

PINCH ME

The failure in the first gluten free pizza rolls recipe? Air. I folded the dough over the filling in my first attempt. I think the trapped air added to the “explosion.” Chebe puffs up, without the addition of yeast. This time, I chose to use small squares of Chebe dough. If you look up homemade pizza rolls on the Internet, most use egg rolls, laying one on top of another.

Question- Are you a visual learner? I am. Don’t tell me “north, south, east, west” without a map in front of me. I LOVE the quick cooking videos that can quickly show me how to do something. (However, I’m not gifted in making them. #TwoThumbs)

Therefore, hopefully this picture of the formed gluten free pizza rolls shows how firmly you press the sides on this. They look akin to ravioli. You want to make sure as you cover the filling, you press and seal the gluten free pizza rolls from the center, out. Remember, we don’t want trapped air.

GET STUFFED

The trick in getting these gluten free pizza rolls to work is to NOT over stuff them. I drop about one tsp of filling on the bottom crust. Trust me, while I know you want all the hot cheesey, saucey goodnesss you can stuff in your mouth, don’t over do it. Otherwise, that filling oozes out the sides, and you’ve defeated that half an hour of prep work. And that would be sad!

More Gluten Free Pizza Appetizer Recipes

Want more delicious pizza goodness? I suggest dipping your gluten free pizza rolls in this Gluten Free Cheesy Pizza Dip from My Gluten Free Kitchen. Then you have pizza on the inside AND the outside. I mean, who WOULDN’T want that?!

These gluten free pizza rolls are great for a football viewing party, as are my wonderful gluten free baked mozzarella cheese sticks! (Go Spartans!)

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Gluten Free Pizza Rolls

Ingredients

For the crust

• 1 box Chebe
• 2 tbsp oil
• 2 eggs room temperature
• 4 tbsp milk or water if using Chebe Pizza Crust Mix

For the filling

• 2 oz pepperoni chopped
• 2 oz shredded cheese pizza blend
• 3 oz pizza sauce

Instructions

• Chop pepperoni into small slivers. In a small bowl, mix pepperoni with cheese and sauce. Set aside.
• Prepare Chebe mix according to package directions. If mix still dry, add more milk (or water) 1 tsp at a time until dough ball comes together. 
• Separate dough ball into 4 sections. Further divide the dough balls into 3 more sections. (12 dough balls) 
• Working with one small dough ball at a time, roll into a rectangle, approximately 4×6. Dough will be thin, which is what you want. This crust will puff up. 
• Cut rolled dough into four smaller rectangles, topping two with pepperoni filling. Use other two pieces to carefully top the topped portion. 
• Next, carefully and thoroughly pinch the sides together. This is VERY important, or else the filling will leak out. Press the edges together thin if needed, than push / square the sides up with a straight edge. Place finished gluten free pizza rolls on a cookie sheet that has been lined with parchment paper. 
• Repeat with remaining dough. Each small dough ball makes 2 gluten free pizza rolls, times 12 dough balls, equals 24 servings. 
• Preheat oven to 400 degrees. If desired, brush pizza rolls with melted butter and top with pizza seasoning. Bake for 8 minutes, then flip and bake for an additional 8-10 minutes. Allow to cool slightly , but best served warm. 

**This post was sponsored by Chebe. All thoughts and opinions are my own. Can’t find Chebe in a store near you? You can order directly from their website, Amazon, Vitacost and Thrive Market.**

The post Grain Free, Gluten Free Pizza Rolls appeared first on MI Gluten Free Gal.

I Tested This Recipe for Accuracy, Twice

This recipe for gluten free mini apple cheescakes taught me a lesson in humility. True story. So, truth be told I made this recipe TWICE. I started out creating this recipe like all my others. I sat at my computer, looking at similar recipes. Baking is more science than art. You can’t do “a pinch of this, a dash of that.” Ratios need to be followed. So I settled on a basic cheesecake recipe, used by many others.

And then I doubled it. Big mistake.

See, I failed to realize how much these gluten free mini apple cheesecakes RISE when you bake them. Like, rise over the muffin wells where you have the crust. I may or may not have chosen a few choice words while venting to a friend. In truth, the cheesecake shrunk back as it cooled. Totally salvageable. However, I would feel awful to cause you that panic. So back to the store I went. Bought more cream cheese and resolved to listen to the experts. Pride in check.

Chebe Grain Free Cinnamon Roll Mix

Lucky for me, I possessed a second box of Chebe Cinnamon Roll mix. The filling and topping for these gluten free mini apple cheesecakes are naturally gluten free. Luckily, Chebe mixes are naturally gluten free as well. Made with tapioca starch, Chebe has been gluten free and grain free since it started.

Chebe Cinnamon Roll mix is sometimes elusive to find. Therefore, I suggest if you find it at a store or expo, stock up. (Also find them on Amazon through my affiliate link!)  While it makes great grain-free cinnamon rolls, you can use it for so many other things. Turnovers, toaster pastries, and these gluten free mini apple cheesecakes. (Please note! – The crust I made for these mini cheesecakes is NOT identical to the preparation directions on the back of the box!)

My One Kitchen Tool That Makes This Recipe Easier

I own a “secret weapon” that makes forming crusts in a tin a BREEZE. Well, not so secret if you read about it in my grain free beef and black bean enchilada cups recipe. If you don’t own a tortilla press, you need to get one. It allows you to press the dough out into a uniform thickness, not to mention a round shape that easily fits inside a muffin well. I lined the tortilla press with sran wrap when I made the dough for these gluten free mini apple cheesecakes. This makes it easier to transfer the dough.

How to Make the Cooked Apple Topping

So truth be told, I still “improvised” a bit on the cheesecake filling, compared to others. I increased it by half. These gluten free mini apple cheesecakes don’t have a thick graham cracker crumb crust on the bottom. Therefore, we need a bit more batter to have it bake to the top. Luckily, no rising over the pan this time! It does still crack in the center as it bakes. However, you will cover all that up with a dollop of sweet, cinnamon – laced cooked apples. This topping, my friends, makes all the difference.

I mean, fell free to leave the apples off if you want just plain cheesecake. Your call. However, trust me when I say that the cooked apples knock this out of the park. Now, my husband will tell you that there is such a thing as “too much apple topping.” (Then again, he also thinks potato salad is disgusting. So consider the source.) These gluten free mini apple cheesecakes have just a touch of apple topping. Just enough to invoke thoughts of crisp fall evenings and warm apple pie. (Speaking of apple pie, this topping is what I put on my Gluten Free Apple Pie Buttermilk Pancakes. Whose ready for brinner?!

(A quick note about the apple topping. It does use one teaspoon of cornstarch. If you need a 100% grain free recipes, please consider using arrowroot starch instead. It cooks clear and will not discolor your topping.)

So, make these gluten free mini apple cheesecakes for your next gathering. Or make them for yourself, too. #NoJudgment Should you decide to share, be prepared for compliments. And don’t worry about humility. Accept that praise. You earned it!

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Gluten Free Mini Apple Cheesecakes

Ingredients

For the Crust

• 1 pkg Chebe Cinnamon Roll Mix
• 2 tbsp oil
• 1 egg
• 4 tbsp cold butter cut into chunks
• 4 tbsp ice cold water

For the cheesecake

• 1/3 c sugar
• 8 oz cream cheese softened
• 4 oz Marscapone cheese softened
• 1 egg room temperature
• 1 1/2 tsp vanilla

For the apple topping

• 1 tsp lemon juice
• 2 apples cored, peeled and cubed
• 1 /2 tbsp butter
• 4 tbsp brown sugar
• 1/2 tsp cinnamon
• pinch of cloves
• 1 tsp cornstarch
• 4 tbsp water

Instructions

• Prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!) 
• To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses. 
• Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. 
• Separate the ball of dough into 12 portions. I use a scale when i do this, and it roughly comes out to 30 grams per portion. Press the dough into the wells of a muffin tin. I find a tortilla press helpful to uniformly flatten the dough. 
• Once the dough is pressed into all the wells, stick in the freezer to chill. (At least ten minutes. This helps to prevent the crust from shrinking while baking.)  
• Preheat the oven to 350. 
• Using a handmixer or KitchenAid stand mixer, cream the cream and marscapone cheese together with the sugar. (If you don’t have marscapone cheese, you can simply use more cream cheese.) To that, mix in the egg and vanilla. 
• Once blended, remove the crusts from freezer and fill the crusts. I used a one ounce pampered chef to fill mine. Each crust received a large heaping scoop of batter. 
• Bake cheesecakes at 350 degrees for 15 minutes. Then drop temperature to 325 for another 15 minutes. (This is to help the batter from cracking.) 
• Once baked, remove from oven and cool on the counter for 30-45 minutes. Further chill in the refrigerator for 2 hours. 
• 30 minutes to an hour prior to serving, prepare the apple filling. Remove cheesecakes from fridge to allow crust to come to room temperature. 
• In a medium bowl, place a teaspoon of lemon juice, to prevent the apple pieces from browning. Core, peel and cube apples, and place in bowl. Toss gently to coat all apple pieces. 
• In a medium pot, melt butter. 
• To the apples, add the brown sugar, cinnamon, and cloves. Transfer apples to pot with melted butter and cook, covered, for 10 minutes. 
• Meanwhile, combine cornstarch and water in a small dish. 
• After apples have cooked to desired tenderness, add cornstarch and water mixture to apples. Cook until it just starts to thicken. (If you need to eat a grain free diet, you can skip this step. There will simply be less “sauce” with the apples.) 
• Top mini cheesecakes with apple filling and serve. 

More Gluten Free Cheesecake Recipes

Want a “just one, for me” cheesecake recipes? You’ll want this recipe on my site for a single serve gluten-free cheesecake. Looking for a regular sized, no bake cheesecake recipe? This Easy No Bake Cheesecake Recipe from What the Fork is what you need! Staying away from dairy and eggs? My friend Nicole from Allergylicious has your back with her vegan Mixed Berry Cheesecake. Looking for even more cheesecake inspiration? Check out this round up of gluten free cheesecakes from Eat At Our Table!

**This post has been sponsored by Chebe. All thoughts and opinions are my own. I have proudly worked with owner Richard Reed and his staff for years. I am honored to call them friends and colleagues, and suggested their products long before our partnership. This page contains affiliate links. **

The post Gluten Free Mini Apple Cheesecakes appeared first on MI Gluten Free Gal.

Tacos are My Love Language

I think it’s safe to say America loves Mexican food. I find myself constantly sharing memes with taco-loving friends. Many reasons exist for loving tacos. You eat them with your hands. They contain cheese. They are the perfect vessel for our obsession with guacamole. If I pondered harder, I could come up with more reasons, I’m sure. However, I want to tell you of my latest Mexican love affair. Gluten Free Enchilada Cups. These little bowls of savory goodness completely won my husband over.

If at First You Don’t Succeed….

These Gluten Free Enchilada Cups required a bit of trial and error. The owner of Chebe, Richard Reed, sent me an email months ago. It contained recipe ideas that he challenged me to recreate with his grain-free Chebe All-Purpose Bread mix. These beauties immediately caught my eye. As Barney Stinson would say, “Challenge Accepted.” Researching similar recipes, they all started with premade tortillas. So I tried the recipe for grain-free tortillas on Chebe’s website. While tasty, those tortillas failed to bend as much as I needed to fit them in the pan. Therefore, I grabbed a second box of Chebe mix and made a second batch of dough.

Good Things Come in Small Packages

Great things come in small packages, right? Jewelry. Keys to a new car. Chocolate truffles. That’s what I love about these Gluten Free Enchilada Cups. They’re small.  Handheld. They perfectly fit in a lunch box or work as a quick after school snack. Plus, you can customize this any way you choose. While I titled this “Gluten Free Beef and Black Bean Enchilada Cups,” you can stuff these with whatever you like. Not a fan of beef? Feel free to use another protein, like chicken or Chorizo sausage. Vegetarian? Use all beans! Want them to be please a kid (or adult) who’s a picky eater? Leave out the beans.

A word of note if you want to make these Gluten Free Enchilada Cups completely grain free. While the mix and the filling contains no grains, most enchilada sauces contain a grain thickener. For instance, in this Gluten Free Enchilada Cups recipe, I used Hatch Enchilada Sauce. However, this contains cornstarch as a thickener. Therefore, I would use plain tomato sauce + spices and add a bit of your own thickener. Here I list a few grain free substitutes for corn starch. Just make sure any starch you add is combined with water so it doesn’t clump in your sauce

Grain Free Substitutes for Cornstarch

Tapioca Starch – Tapioca starch is also known as manioc, cassava, or yucca. It is the main ingredient in Chebe. To replace cornstarch in a recipe, use 2 tbsp of tapioca starch for every 1 tbsp of cornstarch in a recipe.

Arrowroot Starch – Arrowroot starch also comes from a root. It contains more fiber than cornstarch, and “forms a clear gel when mixed with water.” Use 2 tbsp of arrowroot starch for every 1 tbsp of cornstarch in a recipe.

Potato Starch – Potato starch is not the same as potato flour. Potato flour is simply dehydrated potato, whereas potato starch comes from a multistep step process of extracting just the starch of a potato. Potato starch is a 1-1 substitute for cornstarch.

So back to these Gluten Free Enchilada Cups. While they taste delicious on their own, they really shine with a touch of guacamole and Greek yogurt. That’s right, Greek yogurt. In our house, we don’t use sour cream anymore. Plain, nonfat Greek yogurt contains more protein, less fat, and still adds that touch of cool creaminess that perfects these handheld meals. Sprinkle with a touch of diced tomatoes and garnish with chopped green onions.

Other Chebe Uses

Of course, no meal would be complete without dessert. Did you know you can use Chebe to make pie crust? Any of the pies I’ve created would go great with this meal. Apple Pie. Blueberry Pie. Especially Cherry Hand Pies! That makes a perfect meal, don’t you agree?

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Gluten Free Beef and Black Bean Enchilada Cups

Ingredients

For the Crust

• 1 pkg [Chebe All-Purpose Bread Mix|https://amzn.to/2weTaAc rel=’nofollow’]
• 2 tsbp cotija cheese Mexican equivalent to Parmesan – optional
• 1 tsp salt
• 2 eggs
• 2 tbsp oil
• 1 tbsp lime juice
• 2 tbsp water

For the Filling

• 1 tsp oil
• 1/2 yellow onion diced
• 1/2 green pepper diced
• 1/2 lb. lean ground beef
• 1 cup black beans
• 6-8 oz enchilada sauce I used Hatch mild enchilada sauce
• 3 oz shredded cheese

For Garnish

• Plain Greek yogurt or sour cream
• Guacamole I used Wholly Guacamole
• Diced Tomatoes
• Chopped Green Onions

Instructions

• In a wide mixing bowl, combine Chebe All Purpose mix, cotija cheese (if using) and salt. Whisk to combine. 
• In a small bowl, combine eggs, oil, lime juice and water. Whisk to beat eggs and combine with liquids. Add liquids to Chebe mix and mix with fork until dough starts to form. Turn out onto cutting board or silpat to knead into a soft dough ball. 
• Roll dough into a thick log and cut in half. Roll the two sections thinner, and cut each half into 6 chunks, creating 12 equal dough balls.  
• Using a tortilla press lined with parchment paper, press each dough ball into a circle. Press the dough once, and then turn a quarter turn and press again. Then, gently remove the tortilla dough and press into the muffin cup that's been lightly sprayed with cooking spray. (It may be best to lightly spray the parchment paper with cooking spray to accomplish pressing the dough.) Repeat until all 12 muffin cups are filled. Set aside, and preheat oven to 350 degrees
• Meanwhile, heat skillet to medium heat. Add oil and saute onions and peppers, 3-4 minutes until onions are translucent. Add ground beef and continue to cook until beef is thoroughly cooked. Turn off skillet and add black beans. 
• Add enchilada sauce to cooked meat & bean mixture, and stir to combine. Using a one-ounce scoop, distribute mixture evenly between the 12 muffin cups. Don't be afraid to fill them high, as it will sink down as it cooks. 
• Bake the enchilada cups in a preheated 350 degree oven for 15 minutes. Remove from oven, top with cheese and bake an additional 10 minutes, until cheese is melted. 
• Top with Greek yogurt, guacamole, diced tomato and diced green onions. Serve ho

**This post was sponsored by Chebe. While I was given free product and compensated for my time and creation, all thoughts and opinions are my own. Also, this post contains affiliate links.**

The post Gluten Free Beef and Black Bean Enchilada Cups appeared first on MI Gluten Free Gal.

Gluten Free Blueberry Pie: Success on the First Try

I’ve written about pie crusts on my website many times. Crusts used for apple pie, pecan pie, chicken pot pie. Today I tackle a pie “first.” Blueberry pie. Why I’ve waited so long, I have no idea.

After all, Michigan produces more blueberries than any other state in the country. So when Chebe asked me to write down my steps in using their all-purpose bread mix, I gladly obliged. Add oil, eggs, frozen butter (yes, frozen!) and ice cold water and you’ll have that crust together in no time flat.  It’s easy, gluten-free and grain-free!

Don’t need to eat grain free? Find my favorite homemade pie crust recipe in my galette post. You’ll just need to double the recipe for a top and bottom crust.

How Difficult is this Blueberry Pie to Make?

The pie crust for this blueberry pie was simple. The filling for the pie required a little more research. I wanted something easy, something simple. One, because I’m not pastry chef. Two, because I wanted it to be simple for you to replicate as well.

The recipe created by Elise Bauer on Simply Recipes was a natural solution. Elise’s recipe uses quick cooking tapioca, which compliments the Chebe crust well. Chebe products are made from tapioca flour, which is a root. Tapioca is not a grain, and is generally accepted as “okay” on the paleo diet.

How I Keep My Pie Crust From Overbrowning

Like my apple pie, the trick to this blueberry pie is something I learned from Nicole Hunn (a.k.a. Gluten Free on a Shoestring). I baked this blueberry pie in a brown paper bag. It allows the heat of the oven to bake the pie fully, without totally drying out the crust.

I find this especially helpful when making pies with a Chebe pie crust. Brush your pie with an egg wash, slide it into the bag, and bake for an hour. Then, remove it and bake for 5-10 more minutes to reach the desired level of browning.

Can I Make this Blueberry Pie Ahead of Time?

You’ll want to eat it right away too! However, exercise patience and let it set overnight. Trust me! Pie crusts made from Chebe can sometimes be a little stiff. Allowing it to set overnight allows the crust to soften and absorb the flavors of the blueberries.

I made my blueberry pie on Tuesday, then had to go out of town Wednesday. I sliced into it Thursday morning and it was absolutely perfect! We shared the rest of it with friends that night. Their small children devoured every single bite. I’d call that a win!

Dairy Free and Egg Free Options

When using the Chebe All Purpose Mix, I use eggs and dairy in the crust. Therefore, I recommend using a different recipe all together, if you follow a vegan diet. Try Sarah Bakes Gluten Free’s recipe for Gluten Free Rustic Berry Pie for an egg and dairy free option. Need it to still be grain free? Try this vegan Summer Berry Pie from Lila Ruth Grain Free.

Try More Gluten Free Pie Recipes

Not a fan of blueberries? I offer many other gluten free pie recipes on my site. Here’s a list

• Gluten Free Jam-Filled Hand Pies
• Gluten Free Fruits of the Forest Pie
• Gluten Free Apple Pie
• Gluten Free Pumpkin Pie
• Individual Gluten Free Chicken Pot Pies

Print

Grain Free Blueberry Pie

Equipment

• Chebe Gluten Free All Purpose Bread Mix – 7.5 oz
• Totally Bamboo Rolling Pin, 20.5-Inch, Large-20 1/2″,Large – 20 1/2″

Ingredients

Crust

• 1 pkg. Chebe All-Purpose Bread Mix Use their store locator or order easily on Amazon.
• 1 tsp sugar
• 1/2 tbsp milk powder this isn’t necessary but helps to soften the crust
• 2 tbsp oil
• 1 egg
• 4 tbsp. frozen butter grated
• 4 tbsp. ICE COLD water

Filling

• 6 cups blueberries
• zest of one lemon
• juice of 1/2 lemon
• 1/4 cup quick cooking tapioca or 1/4 c. gluten-free flour
• 1/2 cup white sugar
• 1/2 tsp cinnamon
• 2 tbsp butter cut into small pieces

Egg Wash

• 1 egg beaten
• 1 tbsp water

Instructions

• In a large bowl, combine Chebe All Purpose Bread mix, sugar and milk powder. Whisk quickly to combine. Add oil, whisking briefly, then add beaten egg. Stir once more.
• Using a box grater, grate 4 tbsp of frozen butter. When all has been shredded, use your hands to gently incorporate butter into the flour mixture. The warmth of your hands will melt the butter and mix into flour.
• Add 4 tbsp. of ice cold water to the bowl. Use your hands to knead dough until a dough ball forms together. It may seem a bit sticky at first, but a firm ball of dough will form. Place dough ball in the refrigerator while making the filling.
• In a separate large bowl, make blueberry pie filling. Combine blueberries, lemon zest and juice, tapioca, sugar and cinnamon. Use a large spoon to mix all ingredients together well. For reference, the zest of one lemon is approximately 1 tsp, and the juice of half of a lemon is approximately 1 tbsp.
• Preheat the oven to 350 degrees. Remove dough from refrigerator and divide in half. (I use my digital scale to weigh my dough. I usually allow one dough ball to be slightly bigger and use it for the bottom crust.)
• First, lay down a layer of parchment paper or use a plastic mat for rolling purposes. Second, sprinkle the rolling surface with gluten-free flour. (I use Bob’s Red Mill Rice Flour. If you are following a grain-free diet, use your preferred “neutral flavor” flour.) 
• Take the dough ball for the bottom crust and place on a rolling surface. Roll out dough for a 9 in pie crust. During the rolling process. flip and turn dough to prevent it from sticking to the surface. 
• Place pie dish centrally over dough. Carefully and quickly, flip the crust and dish over. Aid dough in sinking down in pan properly. Allow crust to hang over edge an inch or more to adhere to top crust.
• Add blueberry pie filling to bottom crust. Cut 2 tbsp of butter into small pieces and arrange evenly over pie filling. Roll out second crust and place over top. Carefully fold top crust underneath bottom crust. Seal together using fingers. Brush top of pie with egg wash. Cut slits in pie to let steam escape.
• Place pie in freezer for 10 minutes. This will chill the pie and prevent it from shrinking in the oven. (This is another tip I learned from Gluten Free on a Shoestring. Works every time!)
• Remove pie from freezer. Then, slide blueberry pie into a brown paper bag, which is laying on its side. (See picture above.) If possible, staple bag shut to prevent any steam from exiting. Place pie on cookie sheet in 350 degree oven. Bake for one hour. (Trust me, the brown bag won’t burn!) 
• After the hour is up, remove blueberry pie from the bag,place on cookie sheet and let brown further for 10 minutes. (In all honesty, I think my pie could have gone without the extra ten minutes. However, I also noticed that not all of the tapioca had cooked. You’ll have the check the slits of your pie to see.)
• Remove finished blueberry pie. Allow to cool at least 2 hours. This pie is best when allowed to rest for 24 hours, in my personal opinion. If you are doing so, make sure to cover the pie in a carrier to prevent it from drying out.

What great recipes have you created using Chebe? Tell me in the comments below!

**Chebe provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

First Published April 2017

The post Blueberry Pie: Gluten-Free and Grain-Free appeared first on MI Gluten Free Gal.