Tuesday, February 28, 2017

Gluten Free Soup and Crackers

The above Gluten Free Organic Creamy Tomato Soup from Trader Joe's
 is delicious, and would be an easy store-bought short cut
to serve for afternoon tea.
Wouldn't it be pretty served in a teacup with a little garnish? 
  
I recently discovered Lance gluten free snack crackers at Meijer, 
and have been very pleased with all varieties.  

Thursday, February 2, 2017

Fruit Jellies

 Trader Joe's Fruit Jellies are gluten free and delicious,
and an easy addition to an afternoon tea dessert plate. 

Thursday, January 26, 2017

Tea Time Magazine Includes Gluten Free Recipes

I am so pleased Tea Time includes Gluten Free 
recipes in their beautiful magazine.  
The gluten free recipes are marked in the recipe index 
on the back page of each issue. 
I have every issue, but discovered the best way 
to find all their gluten free recipes is to look on their website
Tea Time's photography (example above) always inspires me when
afternoon tea menu-planning. 

Monday, January 23, 2017

Family Favorite Gluten Free Cupcakes



Photo: From Betty Crocker™

Gluten Free Banana Cupcakes with Browned Butter Frosting
From: Betty Crocker™     Servings: 17
Cupcakes
1 box (15 oz.) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted (not margarine or vegetable oil spreads)
1/3 cup water
3 eggs, beaten
2 teaspoons gluten free vanilla Heat oven to 350 degrees F.  Place paper
baking cups in each of 17 regular-size muffin cups. 
In large bowl, stir cupcake ingredients just until dry ingredients
are moistened.  Spoon batter evenly into muffin cups.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean.
Remove from pan to cooling rack.  Cool completely, about 30 minutes.
Frosting
1/3 cup butter (not margarine or vegetable oil spreads)
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
In a 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown,
 stirring occasionally. (Watch carefully because butter can burn quickly.)
Remove from heat. Cool slightly, about 5 minutes. 
In medium bowl, beat butter, powdered sugar, vanilla and enough milk
until smooth and spreadable.  Spread frosting over cooled cupcakes. 

Note from Linda:  Our gluten free and non-gluten free family members love these cupcakes! 

Thursday, January 19, 2017

Gluten Free Cranberry Scones

Recipe from Your Gluten Free Kitchen
Cranberry Scones with Orange Drizzle
Ingredients:
1 ¾ cup gluten free flour blend(xanthan gum added)
1 Tbsp. sugar
½ Tbsp. baking powder
¼ tsp. salt
3 Tbsp. butter, cut into squares
1 egg
1/3 cup and 1 Tbsp. whipping cream
½ tsp. gluten free vanilla extract
¼ cup dried cranberries
¼ tsp. orange zest
Orange Drizzle, recipe follows
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Whisk the gluten free flour, sugar, baking powder and salt in a large bowl. Sprinkle the butter on top. Use a pastry blender or two knives and cut the butter into the flour. Cut in until it resembles coarse crumbs.
Mix together the egg, 1/3 cup whipping cream and vanilla extract together. Stir in the cranberries and orange zest. Add the wet ingredients to the flour mixture and stir together just till combined. Turn the dough out onto a lightly floured surface (my counter works best). Gently F\form into an 8″ circle and cut into wedges (using a bench scraper makes it easy). Pull the wedges apart just a little bit.
You can also use a non-stick scone pan instead of free forming your scones. Brush the tops with the 1 Tbsp. whipping cream (use a silicone pastry brush). Bake for 18-22 minutes or until light golden brown.
Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
Spread with Orange Drizzle
Makes 8 regular size scones or 16 bite size scones.
Orange Drizzle
1 cup powdered sugar
2 tsp. orange juice
Mix the powdered sugar and juice together until smooth. If needed, add more juice or sugar to get the consistency you want.
Drizzle or spread on the tops of the scones.

Note: I usually serve my scones with Devonshire cream and jam, without a "frosting" , but I love cranberry and orange sweet breads and this orange drizzle sounds very good! 

Thursday, July 21, 2016

Gluten Free Afternoon Tea in NYC

 We enjoyed a lovely afternoon tea at The Lowell Hotel, Pembroke Room
while visiting New York City in late June.  
We would return to this tea venue in a flash.  
The foods and the tea selection were fantastic! 
 There is a valuable lesson to be learned here. 
Can you see how small the "closed" sandwiches are cut? 
Gluten free bread makes a very dry sandwich.   
The open-faced were more "normal sized."  
I have been making all my gluten free sandwiches open-faced to avoid being too dry. 
Smaller works well!  

 The scone is a bit too brown, but it was delicious! 

Monday, April 18, 2016

What Is Gluten?


Gluten is a protein found in the grains wheat, rye and barley.
The easy part is yes, we know that includes most breads and pastas, 
but did you realize gluten appears in additives and flavorings used 
in many packaged foods, such as soy sauce?

The "Gluten Free Diet" is not a fad.  
And, it's not a weight loss program. 
In fact, in my opinion it is not a "diet" at all.  

Eating gluten free is a necessity for people like my daughter, Melissa, 
who has Celiac disease, and for those like me who were not diagnosed with 
Celiac disease, but obviously have a huge list of ailments which have been
relieved by stopping eating gluten.  
I have Non-Celiac Gluten Sensitivity (NCGS)
also referred to as Gluten Intolerance. 
Yes, my doctor is very much aware of my health issues,
and the relief I have received from stopping gluten.   
~
So, why the photo of the refrigerated Pillsbury Gluten Free Pie Dough above, 
and the refrigerated Pillsbury Chocolate Chip Cookie Dough below? 

In my opinion, 
although processed products like this may not be the most healthy choice,
they certainly have made my Afternoon Teas easier to prepare and more pleasant for me! 



I do not endorse products, but I will continue to share some of my favorites.