All-Purpose Gluten-free Baking Mix

I've discovered the most wonderful gluten-free thing EVER - Bisquick!  Well, not really the name brand ... but a homemade version that will totally knock your socks off!

My parents have been visiting from Kansas City for the last little while and my mom brought a couple packages of the gluten-free Bisquick for us to try.  IT WAS SO GOOD!!  We made pancakes and shortcakes and pie crust and pizza ... but my joy and excitement was short-lived when I learned the product was not available in Canada.  WHAT??!!

I scoured Pintrest for an alternative and guess what?!  I found one!  AND IT'S EVEN BETTER than Bisquick.  We tried it ... we tested it - pancake for pancake, shortcake for shortcake ... and the winner EVERY time was the homemade mix.  It was so much fluffier the the Bisquick, surprisingly.  I was able to find everything I needed at Bulk Barn here for a fraction of the cost of the name brand.

On top of it being extremely versatile and so stinkin' delicious, this mix has another thing going for it - no preservatives or modified, processed ingredients.  That's HUGE!  I can actually have a say in the quality of ingredients I make it with - love it!  Every recipe I've tried, I've made with Trader Joe's Unsweetened Vanilla Almond Milk ... yes, my friends, that means many of the recipes can be made dairy-free and soy-free as well!  I even converted my dad to the almond milk ... and for those of you who know him, pigs must be flying ...

INGREDIENTS
1 1/2 cups rice flour - brown or white (I prefer brown)
1 1/2 cups potato starch
3 tablespoons evaporated cane juice or sugar (I haven't tried xylitol, but maybe?)
1 tablespoons + 2 teaspoons gluten free baking powder
1 1/2 teaspoons xanthan gum
2 teaspoons fine sea salt

In a large bowl, whisk together all ingredients; sift the mixture four times.
Double, triple, quadruple the recipe so you can have it on-hand, store in an air-tight container and use as a substitute for any recipe calling for gluten-free Bisquick.  My mom even uses it in place of flour, depending on the recipe ... like in her Crustless Coconut Custard Pie ... but that's a post for another day. :)

Need recipe ideas for the baking mix?  Not a problem!  Betty Crocker has a huge recipe portal that include a variety of options calling for gluten-free Bisquick. Check it out and become a member - it's free!  There really are a million ways to use this mix.  Here are a few of my favourites ...

Cornbread
Strawberry Shortcakes
Pancakes and Waffles (made with melted butter instead of oil)
Ultimate Chicken Fingers
Cheeseburger Pie
Easy Taco Pie
Chocolate Chip Scones
Snickerdoodles (made with all butter)
Cheesecake

Biscuits
2 cups gluten-free baking mix
1/3 cup butter (or Earth Balance)
2/3 cup milk (or almond milk)
3 eggs

Heat oven to 400 degrees.
Cut butter into flour using a pastry cutter or fork until ingredients look grainy ... like extra course corn meal.  Mix in the remaining ingredients until a soft dough forms.

Drop by the spoonful onto a greased baking sheet.  I honestly prefer a greased muffin tin, as the biscuits don't spread so much.

Bake 13-16 minutes, or until golden.

Makes 10 biscuits.  If you want a dinner biscuit, add in some cheese and roasted garlic!

Just check out the texture ...

There are so many ideas and ways to use this mix ... so get creative!  But of course, you must first make the biscuit recipe and enjoy a delicious, fluffy, buttery treat - something I thought I would never be able to do again (and yes ... that is homemade Ontario blackberry jam on top - heaven!).

Kansas City BBQ Sauce (Gluten-free)

One new and very BIG struggle for me and gluten-free is BBQ.  So many sauces have caramel colour, which could be derived from wheat, so ... all our favourite local Kansas City BBQ sauces have suddenly become off-limits. What??!!  I grew up in Kansas City ... this is simply NOT going to work for me!  Not to mention, Matt ... who lives for the smoky, sweet, tangy flavour of BBQ sauce.

When I got over my rant, I started looking online for some way, some how to make my own.  I stumbled upon this YouTube video and a glimmer of hope twinkled in my eye.  I did adapt it a bit.  Heinz ketchup is gluten-free, but I thought it needed a little more flavour and chili sauce seemed to do the trick.  It really does taste like home - like Gates ...

INGREDIENTS
1/2 cup brown sugar
2 teaspoons sea salt
1 heaping teaspoon celery seeds
1 heaping teaspoon ground cumin
1 heaping teaspoon ground red pepper (1/4-1/2 tsp if you don't want it spicy)
1 heaping teaspoon garlic powder
1/2 heaping teaspoon chili powder
1/4 teaspoon black pepper
1/2 cup apple cider vinegar (Braggs is the best!)
2 cups chili sauce (Heinz is gluten-free ... just check the label on your bottle)
3 drops of liquid smoke
1/4 teaspoon lemon juice (I just squeeze in a couple drops)

Combine all ingredients in a saucepan.  Bring to a boil stirring constantly.  Lower heat and simmer for 5 minutes, stirring occasionally so the sauce doesn't burn on the bottom.

 

Cool to room temperature and spoon into jars.  Store in the refrigerator - it will keep for a month or so, but I doubt it will last that long. :)

Parmesan Caesar Potato Salad

When I was young my family owned Walker Food Company, which made and distributed a large variety of cold salads to supermarkets and restaurants - and one of their specialties: Potato Salad. My grandpa sold the company in the mid-80s, but his recipes have continued as a tradition in our family. I love that history!! But ... I'm just not a fan of potato salad. I've tried all kinds with no luck ... until I decided to try it "Caesar" style.  And while it's not a typical potato salad, the creamy, tangy texture is a real crowd pleaser!  I often double the recipe because it's even better the next day ...

Parmesan Caesar Potato Salad

• 4lbs New Potatoes , boiled and quartered (we prefer the tri-colour since they each bring a different texture)*
• 6 slices turkey bacon, cooked and crumbled*
• 1/2 bunch green onion, chopped
• Shaved Parmesan*

      Lite Caesar Dressing:

• 3 garlic cloves
• 1 cup lite real mayonnaise
• 1 heaping tsp dijon mustard
• 1/2 tsp mustard powder
• 3 tbsp red wine vinegar
• 2 tsp worcestershire sauce (Lea & Perrins is the best)
• 1/3-1/2 cup freshly grated parmesan cheese
• Fresh pepper to taste
• 1/4 cup olive oil 

In a food processor, mix together all dressing ingredients except the olive oil, until well combined.  With the food processor still running, slowly pour in the olive oil to emulsify.  (Once you taste this, you'll never want to buy store-bought Caesar dressing again!!)

When the potatoes have cooled a bit, mix everything together in a giant bowl and serve room temperature or chilled.

I turned by back for one second ... and when I turned around - full cheeks and a guilty look.  Daddy joined in until I chased them away ... :)

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*TIPS:

  

Here is a delicious pot of Ontario tri-colour potatoes. 

The flavour really isn't that different, but the texture is.

Turkey bacon cooks up super quick, without 

getting chewy and leather-like, on a griddle.

Using a high quality Parmesan makes all the difference.  

It's really easy to shave if you use a veggie peeler ... 

even easier if you veggie peeler is horizontal.

Strawberry Salad

 

We are nearing the end of strawberry season here.  If you've never gone to an orchard to pick your own berries, plan to!  I don't think I've ever tasted such true, fresh flavor - it's completely different than the fruit you buy in the grocery store.

Tonight we headed to a BBQ.  BBQ = MEAT ... but, to stay on track with meatless week, I wanted to bring something that could stand on it's own as a meal (protein), yet, double as a delicious side salad.  I love adding fruit/berries into my salads ... but for this one, strawberries are magic.

STRAWBERRY SALAD

1 head of green leaf lettuce or 1 bag of baby spinach

1/2 red onion, finely sliced

1 small can of mandarin oranges, drained

1/2 - 1 cup crumbled light feta

1 cup pecans (you can also use walnuts or candied nuts)

1 lb strawberries, trimmed and sliced

Perfect Poppy Seed Dressing (recipe below)

PERFECT POPPY SEED DRESSING

1/2 cup real mayo - light

1/4 cup milk
1/3 cup sugar

2 teaspoons white vinegar

2 tablespoons poppy seeds

Add ingredients to a medium-sized jar or shaker.  Shake until combined.  I try and make it the night before serving so the flavors have time to develop.

Wash and spin the salad dry.  It's difficult to eat a slippery wet salad - gag.  I spin the oranges too because I don't like the added moisture.

Chop strawberries and onion.  I like to make a little assembly line so I can artfully plate each portion.

If you're taking the salad to a get-together, you can do an beautiful arrangement of ingredients in your serving bowl before you head out the door.  Toss with dressing just before serving (you might not need all the dressing).

The BBQ tonight was full of stories, laughter, and good food ... and at the end of day I received the greatest compliment a girl-who-loves-to-cook could ever get - I came home with an empty bowl.  Ahhh ... sweet and delicious success!

Homemade Fries

Fries are one of my FAVOURITE comfort foods.  There's something so perfectly satisfying about hot,  crispy, salty spuds ... BUT, is that what you're getting when you place your order?  Well, of course you're getting "potatoes", kind of - but what about all those other hidden ingredients like hydrogenated oils, chemicals and preservatives added for freshness and texture?  Yeah ... GROSS.

So ... my love crispy goodness has led me here ... and believe me, these are the real thing.  I made them for Morgan's sleepover last weekend, and received the comment: "Mrs. Reaume, these are even better than McDs!!"

• 4-5 large Russet potatoes
• 1/2 cup oil (corn or canola - which ever you have in your deep-fryer)
• Seasoning - my favourite is sea salt and pepper

Slice into sticks using a potato cutter.  (This one I bought at Canadian Tire made by Starfrit, but I'm sure they're everywhere).  We prefer thick cut, but you can do thin if you like them extra crispy.  As you slice, put the potato pieces into a large bowl of cold water to prevent browning and wash out some of the starch.

Preheat your oven broiler to 500 degrees.  (You could use a BBQ if you don't want to heat up your kitchen).  Also, preheat your deep fryer to 325 degrees.  Drain the potatoes and rinse them once more with cold water.  Pour oil over the slices and toss to coat. 

Spread onto a cookie sheet and broil for about 15 minutes or until the potatoes start to sweat and feel slightly tender.

Place potatoes in the deep fry basket, and fry for 30 minutes, tossing every 5-10 minutes for even crispiness.  It's great if you have a shelf on your BBQ to do this outside ... and even more perfect if you're making beer can chicken at the same time. :)

When potatoes reach perfection, empty onto a bed of paper towels and season.  This time we decided last minute to for-go the normal salt and pepper, and try this BBQ spice we picked up at Bass Pro on our last Kansas City trip, since we were using it on the chicken as well.

They were amazing!  Amazing ... Amazing ... Amazing ... ok, you get the idea - these are the best!