Articles and Recipes — gluten Free

Thanksgiving is just a few short weeks away, and the husMait kitchen has been testing some vegan recipes. One of our favorites was Vegan, Gluten-Free Stuffing-Muffins with Mashed Potatoes and Gravy from Ilene Godofsky Moreno. Ilene made a miso gravy to go on top of hers, but I wanted a gravy that was closer to our pre-vegan turkey gravy. 

Let's talk Gravy 101 first. Everything I know about gravy and sauces I learned from the Fannie Farmer Cookbook, by Marion Cunningham. Gravy and its sister Bechamel Sauce have some fundamentals that are easy to master. Begin with equal parts fat to flour, and cook this roux over medium heat, whisking constantly, for a minimum of 3 minutes and up to 15 minutes. Roux cooked for 3 minutes will lose its raw flour flavor, and will produce a pale gravy. The longer you cook the roux, the deeper the color becomes, and the more flavor develops. However, watch the roux carefully as it will burn. To the roux whisk in stock, milk, or cream. 

Our first gravy is Fannie Farmer Basic Chicken or Turkey Gravy. The recipe calls for a ratio of 4 Tablespoons of pan dripping fat + 3 Tablespoons of flour + 2 cups of pan drippings liquid and stock which produces 2 cups of gravy. It was in this cookbook where I learned a foolproof way to have smooth gravy is to whisk in warm or hot liquid to the roux.

With that knowledge let's talk about our second way - Vegan Onion Gravy. We want a rich, savory, brown gravy to go with our Stuffing Muffins. 

Method: I started with thinly sliced onion, sautéed in 1 tablespoon of canola oil and a pinch of salt until it was just on the verge of caramelization. I knew I needed to cook the onions for a minimum of three more minutes so they would further caramelize during that time, and I did not want them to burn. Then I added Miyokos European Style Cultured Vegan Butter and all-purpose flour and let the roux cook for at least 3 minutes, but probably closer to 6 minutes until it was a lovely rich brown. Then I added 1 cup of warm Better than Boullion Seasoned Vegetable Base and seasonings. I continuously whisked this until the gravy thickened and became a rich golden brown. 

Ingredients 

• 1 small onion, sliced thin 
• 1 tablespoon canola oil
• 2 tablespoons Vegan Butter
• 2 tablespoons flour you can sub 1-1 gluten-free flour
• 1 to 1 1/2 cup vegetable broth
• 1 sprig of fresh thyme 
• black pepper
• salt (taste before adding additional salt at the last step)

• Signature Bakeware 5 Piece set
• 24 Cup Mini Muffin Pan
• 7" Santoku Knife
• 10" Silicone Whisk with wooden handle
• Stainless Steel Measuring Cups 
• Stainless Steel Measuring Spoons 

You could omit the onions and use another vegetable, such as mushrooms or carrots or celery to be browned at the start, to create a Jane version of this gravy.

Finally a note on quantity this was more than enough for the Stuffing Muffin recipe above. You can certainly scale this recipe up or down depending on how many people you will be serving. A general rule of thumb is 1/4 to 1/2 cup of gravy per person. 

Find a video tutorial and more images over on Instagram.

As always thank you for stopping by and let me know if you try our recipes in the comments below and or by tagging us on Instagram.

Sending warm wishes to your home, 
from the husMait home kitchen. 

Today I am adapting a traditional recipe from the Better Homes and Garden Cookbook, circa 1950, which I inherited from my mother-in-law. Many traditional recipes are adapted to become gluten-free & vegan easily.  

A few things I look for when considering a recipe: Is there a 'rise' that will be affected? Is there a textural element that will be affected? Sometimes I can compensate for these changes by increasing raising agents such as baking powder, cream of tartar, or substituting aquafaba whip for egg whites. Also being aware of how each raising agent works is important, it may need to be added later, or mixed minimally. For texture, it may be adapted by adding a glutenous grain such as rice flour, xantham gum, or oat flour or molding pastry crusts rather than rolling them. 

I have learned a few things from my recent experiences adapting traditional recipes. One is that vegan butter has a much lower melting temperature than butter. Vegan butter is almost liquid at room temperature, therefore, chilling the dough is a great solution for a too soft dough. The gluten-free dough also benefits from resting either in the refrigerator or at room temperature. The flax egg is a great substitute, so long as you do not mind the look of the flax meal in your bake.  

This is my updated Gluten-free Vegan Chocolate - Mint Wafer recipe.

Chocolate Wafer Ingredients 
2/3 cups (5.3 oz) Vegan Butter
1 cup sugar
1 flax egg ***
2 cups 1-1 Gluten-Free Flour 
3/4 cup Cocoa Powder
1 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy or almond milk

Mint Filling Ingredients
1 cup sifted confectioner's sugar
1/8 teaspoon peppermint extract
1/2 cup Crisco shortening 
Crushed candy canes

Cooling rack  

Method: 
1) In a medium bowl measure and whisk thoroughly gluten-free flour, cocoa powder, baking powder, salt, and baking soda.

2) In a large bowl cream the vegan butter and sugar. When fully creamed add the flax egg. Whip until light and fluffy. 

3) Alternately add dry ingredients and vegan milk. Mixing well and scraping the bowl between additions. 

4) Divide the dough into 4 and chill thoroughly. 

Preheat oven to 350F

5) Remove a quarter of the dough and roll to 1/8".  Cut into shapes. Repeat with the other quarters. Refrigerate the scraps that become too soft between rolling. 

6) Bake for 8 - 10 minutes. Cool 

7) Make the filling by beating together confectioners sugar, peppermint extract, and Crisco until spreading consistency.

8) Spread a thin layer of frosting onto the bottom of a cookie, and top with another, finally roll in crushed candy canes. 

Note:
 Double the filling ingredients if you like a lot of filling!
***1 Tablespoon flax meal + 3 Tablespoons warm water, stir and let stand 5 minutes

If you would like more information on this recipe there is a process tutorial and more still photos of these cookies over on our Instagram page husMait_home 

We would love to hear from you in the comments below if you try this or any of our recipes  

Sending warm wishes to your home, 
from the husMait home kitchen. 

Homemade granola is simply nutritious and delicious. We appreciate that we control the sugar content. I use Quaker Oats because they are nut free and gluten free. If your family is nut free simply increase the variety and amount of seeds you add to the recipe. Example 1 cup of each seed, or add flax, hemp or sesame to the mix. 

Our family likes homemade granola on plain yogurt with a spoon of homemade jam. Granola is also delicious with milk - almond or soy milks are great choices. We also like to add a handful of dried fruit for extra sweetness.

Ingredients 
5 cups of thick-cut rolled oats
2 Tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

1/3 cup honey
¼ cup canola oil
1 teaspoon vanilla extract

¾ cup pecans (you can used chopped nuts)
¾ cup almonds
½ cup pumpkin seeds
½ cup sunflower seeds

7” Santoku Knife with Sheath

Preheat oven to 300 F placing the rack in the middle, if possible add a second rack below. 

Place the oats, brown sugar, cinnamon, and salt in a large bowl and mix well making sure to blend out any brown sugar lumps. 

In a separate bowl mix the honey, canola oil, and vanilla extract well.

Pour this over the oat mixture and stir well until the oats are thoroughly coated.
Spread the mixture in an even layer on a rimmed baking sheet. See note

Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown; stirring every 5 minutes for about 15 to 20 minutes more.

AT THE SAME TIME AS YOU BAKE THE GRANOLA
Spread the pecans and almonds on a second baking sheet and place that on the lower rack in the oven for 10 minutes. Cool slightly and transfer to a cutting board.

Put the pumpkin and sunflower seeds on the baking sheet and bake for 10 minutes.

When the nuts are cool cut them into small pieces.

When nicely browned remove the granola pan from the oven and mix the nuts and seeds into the baked oats.

Cool completely and store in an airtight container.

Notes
After trying many baking trays I found a 10.5 x 15 nonstick baking pan is the best. The high sides help keep the oats contained while frequently stirring.

Let us know in the comments if you try our recipe. 

Today I am sharing our favorite Balsamic Vinaigrette, which is my recipe adapted over the years. 

This vinaigrette was based on a pasta salad dressing my mom used to make. You can make this in a mortar and pestle, or a blender, or on a chopping board. Check out our Instagram IGTV for a visual tutorial.

I often make this on the cutting board since it is probably on the counter for a salad anyway. 

Ingredients:
1 clove of Garlic, peeled 
1 handful of fresh Basil (1/8 to 1/4 cup)
1 Tablespoon fresh Oregano 
1 Tablespoon Capers 
1/3 cup Balsamic Vinegar 
1/3 cup water
1 - 2 Teaspoons Dijon Mustard
1/3 cup Olive Oil
Pinch Salt
1/2 teaspoon Pepper

Equipment:
Cutting Board
Set of 3 Melamine Mixing Bowl
12” Silicone Whisk With Stainless Steel Handle
Side Tang Cooks Knife
Stainless Steel Measuring Spoons
Stainless Steel Measuring Cups

Method: 

1. Roughly mince the garlic on the cutting board
2. Add 1/4-1/2 teaspoon of salt on top of the garlic. Using the flat of the knife crush and rub the garlic and salt into a paste. Place the paste into the mixing bowl.
3. Chiffonade the basil and oregano together. Add the capers to them and chop these finely. Place them into the mixing bowl.
4. To the mixing bowl add the vinegar, water, mustard, a pinch of salt, and pepper. Whisk well. 
5. Add the oil and whisk very well, until the oil is fully emulsified. 
6. Taste and adjust the seasonings - be mindful that you do not over-salt the dressing - you added salt with the garlic, the capers, and the mustard have salt, and you may be adding salty items to your salad like olives, feta cheese, or salami.
7. Keep the dressing refrigerated in a jar. I use a 1/2 Pint Canning Jar with a leakproof lid.

We hope you try our recipe. Let us know what you think in the comments. 

Sending warm wishes to your home, 

from the husMait home kitchen. 

American Flags, parades, fireworks, picnics, families, friends, and nostalgia - these are some of the memories that I have of the Independence Day 4th of July.

Family picnics were integral events in my family. I recall elaborate events on my grandparent's lawn, surrounded by a meticulously pruned hedge, the backyard had lawn chairs and tables laden with perfect cool finger foods. Radish roses, curled carrots, and celery sticks cold from the refrigerator. In other years picnics were hosted at my Aunt and Uncle's, and there we were allowed to have sparklers, and the older children lit firecrackers. And I recall many, many years when picnics were hosted at my parent's home. Happy memories of helping my mom make macaroni and potato salad, and watching my mother make her famous baked beans.

My mother had that knack of cooking without a recipe so when we wanted to recreate these awesome baked beans she was tasked with writing it out. Mom always made these in the cool of the morning, and then they would cook and keep warm for the rest of the day, so cooking times are hard to pin down. Mom always cooked a crockpot full, that contained 7 pounds of baked beans + 2 pounds of bacon, they were delicious, and leftovers never lasted long.

A few important notes - always fry and drain the bacon, and always cook the onions. I have made these with Bush’s Baked Beans - any variety should work. These two companies beans are gluten free.  

I have cut Mom’s recipe in half, but feel free to scale back up. 

5 Quart pot with lid or crock pot
4 cans -28 oz B&M Original Baked Beans 
5-6 large onions, sliced and sautéd 
1lb bacon, cooked, drained, and diced
5 tablespoons ketchup
5 tablespoon brown sugar
3 teaspoons dry mustard

Oven method: Add all the prepared ingredients to the 5 quart pot, baked in an oven at 350F until bubbly. Then bake for an hour stirring occasionally. Reduce oven heat and keep warm. 

Crock Pot method: Add all the ingredients to crock pot, cook on high for 1-2 hours then keep warm. 

Either way the beans should be cooked until thick and bubbly. 

We wish you a festive 4th of July! 

With warm wishes for your home,
from the husMait home kitchen.

Supplies list:
fry pan
5 quart pot
Stainless Steel Measuring Spoons
Stainless Steel Knives 

Our family has a range of healthy eating requirements, which makes finding recipes for the whole family challenging.  However I have just found a fantastic recipe on the back of the Kirkland Signature Almond Flour bag.  The recipe is gluten free but with two small tweaks everyone in our home can enjoy this.  

I replaced the dairy butter with a Miyokos European Style Cultured Vegan Butter and the egg with a Flax Seed egg replacement. Check your cocoa powder and chocolate chips to ensure they fit your dietary requirements.  We used Kirkland Semi Sweet Chocolate Chips and Ghirardellie Premium Baking Cocoa.  

Our 3 Piece Mixing Bowl Sets are awesome tools for this bake. If you are looking for a value our 11 Piece Bakeware Set comes with the 3 stainless steel bowls, valued separately $18.99  (regularly for $30.00) plus the stainless steel measuring spoon valued separately for $13.99, which means the 3 stainless steel colanders are a steal at $8.01! 

I thought I would mention again my high school Home Economic teachers training of assembling all of the ingredients and equipment before baking. Our equipment list is below the recipe. This combined with reading the recipe throughly before beginning really helps for an efficient, no mistakes bake.  

Gluten Free Almond Brownies recipe as written by Kirkland Signature:

INGREDIENTS 

2 tablespoons butter, softened 
1/2 cup sugar
1 egg
1/4 cup almond beverage
1 teaspoon vanilla
1 cup Kirkland Signature Almond Flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1 tsp baking powder
1/4 cup chopped whole natural almonds
1/4 cup dark chocolate chips
more almonds for garnish

PREPARATION 

Heat oven to 350F

Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla

In a medium bowl, whisk together almond flour, cocoa powder, sea salt, and baking powder.  Add to butter mixture and blend just until mixed. Stir in chopped almond and chocolate chips. 

Coat an 8”x8” baking pan with non stick cooking spray. Pour batter into prepared pan and spread evenly. Bake 30-35 minutes

Remove from the oven and allow to cool slightly before slicing and serving.

Garnish with more chopped almonds or with sliced almonds toasted.  

 HusMait Equipment suggested for this recipe: