gluten-free

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Posted by Beth on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | Comments Off on Bready or Not: Fudgy Chocolate Gluten-Free Cake

This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

Modified from Allrecipes Magazine February/March 2015.

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Bready or Not: Fudgy Chocolate Gluten-Free Cake

This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.

Course: Dessert, Snack

Keyword: cake, chocolate, gluten free

Author: Beth Cato

Ingredients

• 1/2 cup cocoa powder sifted, plus more to dust pan
• 4 ounces semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup white sugar
• 3 eggs beaten
• 1 teaspoon vanilla extract
• confectioners' sugar for top, optional

Instructions

• Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
• In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
• Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
• Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
• OM NOM NOM!

Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

Posted by Beth on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

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Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.

Course: Main Course

Cuisine: Korean

Keyword: beef, slow cooker

Author: Beth Cato

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup light brown sugar packed
• 2 Tb sesame oil
• 2 Tb rice vinegar
• 1/2 teaspoon powdered ginger
• 4 cloves garlic minced
• 1/2 tsp red pepper flakes
• 5 lbs beef short ribs bone-in adds more flavor, but boneless works
• 1-2 Tb cornstarch
• sesame seeds optional

Instructions

• In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
• Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
• Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
• OM NOM NOM!

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Posted by Beth on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

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Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Tweak this recipe to be gluten-free by using GF rolled oats--and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.

Course: Breakfast, Snack

Keyword: bars, chocolate, gluten free

Author: Beth Cato

Ingredients

Crust

• 3 cups old fashioned oats
• 1/2 cup almond flour
• 3 Tablespoons coconut oil melted
• 1/2 cup + 2 Tablespoons pure maple syrup
• 3/4 cup almond butter
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Filling

• 3/4 cup dark chocolate chips or semisweet
• 1/4 cup almond butter

Instructions

• In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
• Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
• Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
• In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
• Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
• Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
• OM NOM NOM!

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Posted by Beth on Jan 2, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Let’s start off the new year with a deliciously cheesy recipe to make a salad extra special: Baked Goat Cheese Salad Rounds!

This recipe is super easy. There are only four ingredients! The work is minimal as it goes in stages.

The end result is a delicious, fancy cheese to add to your salads over the coming weeks. I do large salads with lots of cheese, so I use two rounds. For a small salad–or if you want less cheese (goat cheese IS strong)–do one round.

The nice thing about this is that the recipe has everything portioned and ready in the freezer. In the time it takes to assemble the salad, the cheese rounds are baked and ready for eating.

This is true whether you’re cooking for one, or for a group over for brunch.

I made this recipe using the goat cheese available at Costco, where it is sold in a pack of two 10.5-ounce logs. A glance at Bready or Not of a month ago will show where the other log went–into Swirled Goat Cheese Brownies.

Adapted from a recipe featured in Best of America’s Test Kitchen 2010.

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Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This simple and healthy recipe produces gluten-free, pecan-coated goat cheese rounds that are kept frozen until meal time. This is a great recipe for a person eating solo, or to bake up as an elegant cheese to accompany salads for a crowd.

Course: Main Course, Salad

Keyword: cheese, gluten free

Author: Beth Cato

Ingredients

• 1 cup pecans
• 10 1/2 ounces goat cheese softened
• 1 teaspoon dried Italian herbs
• 2 large eggs room temperature

Instructions

• In a food processor, pulse pecans until finely chopped. Transfer the pecans to another bowl. Add the cheese and herbs to the processor and process until smooth, about 30 seconds. Chill cheese in fridge in a covered bowl until firm, at least an hour.
• Set up a work station. Beat the two eggs in a small bowl. Place next to the bowl of pecan pieces. Lastly, line a small cookie sheet or plate with waxed paper.
• Use tablespoon scoop to doll out about 12 equal dollops of goat cheese onto the waxed paper. Smooth out a ball of cheese between palms, then dip into the egg, allowing excess to run off, then press and roll the ball to coat with pecan. Set back on waxed paper. Repeat with other balls. Use palm or the bottom of a glass to compress the cheese into flat rounds. Place in freezer for several hours, at minimum.
• Once they are set, transfer the rounds to a sealed container for the freezer with waxed paper between the layers. IMPORTANT: They will go straight from the freezer to the oven. Don't thaw, or they'll lose their shape when baking!
• When ready to bake, preheat oven or toaster oven at 475-degrees. Place foil on cookie sheet. Remove from freezer however many cheese rounds desired to cook; two rounds per large salad works well. Spray foil and cheese lightly with cooking spray.
• Bake until the nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool several minutes. Set on a salad of greens tossed with a vinaigrette.
• Frozen cheese rounds will keep well up to a month.
• OM NOM NOM

Bready or Not Original: Nutty Bites

Posted by Beth on Aug 22, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: Nutty Bites

I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.

Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.

This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!

You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)

I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.

Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.

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Bready or Not Original: Nutty Bites

Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.

Course: Appetizer, Snack

Keyword: bars, gluten free, macadamia nuts

Author: Beth Cato

Ingredients

• 1/2 cup macadamia nuts
• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup pepitas
• 1/4 cup chia seeds
• 1/4 cup ground flaxseed
• 3/4 cup honey
• 1/4 cup water
• sprinkle salt

Instructions

• Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.
• Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.
• As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.
• Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.
• OM NOM NOM!

Bready or Not: Homemade Beef Jerky

Posted by Beth on Aug 1, 2018 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Homemade Beef Jerky

Beef jerky is expensive to buy. If you can catch a good sale on an eye of round roast, this recipe makes cheap and delicious Homemade Beef Jerky.

It’s really amazing how easy this recipe is. Cut up roast into chunks. Cover pieces in spices. Marinate for a day in the fridge. Bake for 6 to 7 hours. Done.

I’ve made this recipe a couple times now, and honestly, the weirdest thing is keeping the meat at room temperature after baking.

I mean, I’m used to doing that with store-bought jerky, but it feels weird to do that with home-cooked meat. However, I haven’t sickened or killed myself or various loved one with my homemade jerky, so I take that as a positive.

Most of the eye of round roasts I find on sale tend to be over 2 1/2 pounds. I just use more generous measures of spices for the rub. This isn’t a recipe where everything needs to be exact. Just make sure there’s enough rub to cover everything.

Also, the amount of cayenne looks like a lot, but the heat in this recipe is pleasant, not set-your-mouth-on-fire level. I can testify that myself and others who can’t stand spicy-hot have eaten this jerky without any issues.

And if you want more heat, by all means. Dump in more cayenne!

Modified from Michael Symon’s Beef Jerky recipe in Food Network Magazine, December 2017.

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Bready or Not: Homemade Beef Jerky

If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.

Course: Appetizer, Snack

Keyword: beef

Author: Beth Cato

Ingredients

• 2 - 2 1/2 pounds eye of round roast trimmed of fat
• 1 1/2 Tablespoons kosher salt
• 2 teaspoons white sugar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika

Instructions

• Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.
• In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.
• Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.
• Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.
• Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.
• OM NOM NOM!