Monthly Archives: January 2012

{Gluten Free} Caramel Chex Mix

Shortly after going gluten free, I discovered that pretty much every flavor of Chex, excluding the wheat of course, are gluten free. I have never made my own chex mix before, but now I am making it in every flavor possible! It’s really nice to have a a quick sweet or salty snack that only takes a few minutes to throw together. This recipe is a really great example of how versatile gluten free food really is. Here is a snack that is common at parties, and for afternoon snacks, and with the simple change of responsible manufacturing, it can be safe to eat for gluten free folks.

This recipe is a great base recipe, and would be great with additional ingredients added in. Nuts, pretzels (or gluten free pretzels), peanut butter chips, or white chocolate chips would all be great additions.

Caramel Chex Mix

9 cups rice or corn chex, or a conbination of the two

1 stick butter

1 cup packed brown sugar

1/4 cup corn syrup

1/4 teaspoon salt

1/2 cup chocolate chips

Preheat oven to 300.

In a large bowl, mix together Chex. Set aside.

In a pot over medium heat, melt the butter. Mix in the brown sugar, corn syrup, and salt. Bring to a boil, let boil for about 1 minute. Pour hot caramel mixture over the chex, stirring to cover as evenly as possible.

Place on a parchment lined baking sheet, and bake for about 20 minutes, or until caramel is set.

Mix chocolate chips into hot caramel chex, allow to melt.

Let mixture cool, break into small pieces.

*If adding anything like pretzels or nuts, mix them together with the caramel mixture before putting in the oven. If adding chocolate chips/peanut butter chips or similar items, add once mix is removed from the oven.


Gluten Free Peanut Butter Oatmeal Jam Thumbprints

This is a recipe that just goes to show the versatility of gluten free cooking and baking. Originally based off of a regular breakfast cookie, I simply substituted gluten free versions of the same ingredients, and made a few slight alterations to the base recipe. This would work just as well as a non gluten free recipe.

These cookies are pretty fantastic. The closest thing I could compare these to are a soft version of a Peanut Butter Nature Valley Bar. They are less sweet that a regular cookie, but full of oats and peanut butter to make a fairly health grab and go breakfast item; though they work perfectly fine any time of the day!

I decided to make these into thumbprint cookies for easier transportation, but you could also just sandwich two cookies together for a similar effect. These are super simple, quick, one bowl cookies that are easy to whip up any time you have 20 minutes free. You could also make these a little more dessert-like by mixing in a few chocolate chips instead of using the jam.

Peanut Butter Jam Thumbprints

Loosely adapted from Cooking During Stolen Moments

1 1/2 cup quick cook oats, make sure to use uncontaminated oats if making gluten free

1/3 cup oat flour, or all purpose flour if making non gluten free

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp salt

3/4 cup peanut butter

1 tsp vanilla

1 egg

1/3 cup milk

jam of your choice

Preheat your oven to 350.

In a bowl mix together the oats, flour, brown sugar, baking powder, and salt. Add peanut butter, vanilla, egg, and milk, mix thoroughly to combine. The dough will be wetter than most cookie dough, this is normal.

To make thumbprints, scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Place a teaspoon full of jam onto the middle of each cookie. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool.

To make sandwich cookies,  scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool. Let cool completely. Spread jam on the bottom of one cookie, top with a second cookies.

Makes 24 thumbprints or 12 sandwich cookies.

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Gluten Free Cream Cheese Brownies

Welcome to my first ever gluten free recipe post! If this recipe looks familiar, it’s because this is one of the first recipes I ever posted. Brownies are a great beginner recipe when it comes to gluten free baking. These were the first things I made after deciding to go gluten free. The small amount of flour, combined with the strong chocolate flavor helps to mask any undesirable flavors or textures from gluten free baking mixes. I used Bob’s Red Mill All Purpose Gluten Free Baking Mix in these brownies. The mix is not something I would use in most situations because I feel that it has a rather bean-y flavor. Once I have a chance to pick up some different gluten free flours I will be making my own flour mixes, but Bob’s worked well in these brownies. For anyone interested in regular brownies, feel free to replace the gluten free flour with regular flour. To ensure that these remain gluten free, make sure to source gluten free ingredients, check your labels!


Adapted from Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose gluten free flour (or regular flour is you do not want them gluten free)
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) unsalted butter, cut into pieces
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk


Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Place two strips of foil in the pan, creating a few inches of overhang on either side. Butter the foil; set aside.

Whisk the flour, salt and baking powder together in a small bowl; set aside.

In a medium bowl, combine the chocolate and butter. Melt in a double boiler or microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.

Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerator for up to 5 days.

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Getting Back to Normal

Hello guys!

I know it has been a while since I posted last, but I hope you forgive me! I wanted to have some time during the holidays to concentrate on my family, soon after the holidays were over a new term started at school, and these last few weeks I have been working through some changes in my life, and trying to decide how they will fit in to the blog. Last week I decided to get tested for a gluten intolerance, and while the results were inconclusive, I have started a gluten elimination that will continue for about a month. I am hoping that the elimination is successful, and that cutting gluten out of my life fixes some health problems I’ve had for most of my life. That doesn’t mean that I am happy to be cutting out gluten, but I do see it as a personal challenge to find ways to adapt recipes to be just as good, if not better, than standard recipes.

This change does not mean I will only be focusing on gluten free cooking. Due to work and family events I will continue to cook and bake non-gluten free foods, other times I will make naturally gluten free recipes, but there will be a large amount of recipes featuring alternate flours. I also hope that this can be a resource for people who are hoping to find gluten free ingredients. I really do not want to isolate readers who do not follow a gluten free lifestyle, and it is possible that in a month when my elimination is over I will end up going back to a normal diet.

I really hope that anyone who reads this blog will continue to do so as I try to figure out this new change in my life. Recipe posts will be back to normal now that my life has settled down a little.