Gluten free, Dairy free, Pumpkin cookie

Pumpkin cookies (gluten free and Dairy free)
2 1/1 C Gluten free flour blend (king Arthur)
1 tsp BK Soda
1 tsp BK Powder
1 tsp xanthan gum
1/2 C shortening
1 1/2 sugar
1 1/4 C pumpkin puree
1 egg

Mix everything together.   350 of 18-20 min.

I tried making them with Betty Crocker a while back but I did not have Betty Crocker this time so I tried a different recipe, with King Arthur GF flour this time.

Immaculate brand Gluten free cookie dough review

Immaculate brand Gluten free cookie dough
Best gluten free cookie dough!

Best texture, and flavor of any of the pre-made refrigerated cookie dough I have ever tried

Up-cyceling leftove pasta #3 Taco salad

Gluten free Taco Pasta Salad

Cooked Corn Pasta

1 lb browned ground beef

Package GF taco seasoning

1 Can black beans

Olives, sliced

Red/yellow Bell peppers diced

green onions diced

Sour cream

Add half of seasoning to meat, other half to sour cream.

Toss all together.

 

Gluten free "Dough" to play with

Gluten free Play Dough

Sensory dough

So I found here a fun recipe for A sensory dough made from corn starch and hair conditioner. It looks JUST like Ice cream!

From there I experimented with other finely ground Gluten free flours (of which my kitchen had plenty of)

I make one with coco powder, and Rice flour.

It required an extra squirt of conditioner to get the appearance right. However, the small of the conditioner overwhelmed the chocolate.

So next I tried using Potato starch, and Watermelon kids conditioner/shampoo. And again, more liquid then the original recipe. We liked this one better.

I think I will make a trip tot he dollar store and see what other smells we can find in there conditioner section.

#Update, after just under 4 weeks in a sealed container, they were covered in mold. So I give the shelf life at about one week.

Pillsbury Gluten free Pie crust product review.

My first thought is that the crust is not easy to work with.

I rolled it out on plastic wrap, and then tried to invert transfer tot he pie dish. As you can see:

It did not transfer well. So I tried the method where you roll it out in the plastic,and then lay it in the pie dish, and refrigerate until firm again, then it transfers easier.
At first I tried baking the pie crust empty, and was very disappointed.:


I baked it for less time, and a slightly cooler temperature. The tub suggests you cover the edge with foil, but I don't think that would have made a huge difference. It was entirely BLACK on the underside.
I guess it's just not meant to be baked empty.

So i tried pumpkin pie next.
  Overall it turned out alright. The crust seamed...chewy to me. Perhaps form the over handling required to make it into the pan, or perhaps the nature of the dough. I will have to experiment further.
It also stuck to the pan in several places. I think it stuck where I had to press it and piece together where the dough had cracked or separated when I placed it in the pan.

GF Sweet and sour pork. Deep fried

I started with the King Arthur Gluten free flour blend, a little baking soda, and baking powder. Then milk. (no egg this time, and I think I liked the results)unfortunately, I did not measure as I made the batter for the coating, so I can't tell you what was in it.
It turned out supper yummy.
The basic idea is that a pancake batter makes a good deep-fried coating.
I used the LaChoy Sweet and Sour sauce. Not Certified GF, but a brand I trust.
Then some diced bell peppers and pineapple tidbits.

Moon Rabbit foods, Glutenfree Yellow Cake Mix, review

I would not use for a layered cake, it crumbled too much when cut.
The texture was nice and light, not too dense, but a little messy, because of crumbs.
However the crust on the cupcake was excellent for applying frosting.

I did make them Dairy free as well. So that might have effected the results:
I used shortening instead of butter, and Soy EggNog instead of milk.
And then made Soy EggNog frosting. It was yummy.