French Toast Panini Sandwich - Just What the Doctor Ordered

After a cold/flu bug that laid my husband and I both flat out for a week each,  I got on the scale to find I lost 4 pounds.  Since I'd gotten back to my "fighting" weight over the last year with this blog, I didn't want to lose that much weight all at once and compromise my immune system, so a dinner that wasn't super low cal but was SO soothing after a week of soup and tea.

Make a sandwich with some leftover bakery french bread and some thin sliced  Yves veggie "ham" and swiss (I know, I normally don't eat dairy, but it was all I had).  Dip the outside of the bread in a couple of eggs mixed with vanilla and a splash of milk (think French Toast here) and cook in a panini maker til crisp and golden.

Just what the doctor ordered.

A Year . . .

World's Fluffiest Gluten Free Pancakes

I've been playing around with making my favorite foods gluten free this week.  Working with the various flours has been interesting.  If you look on my sidebar for "Healthy Eating Blogs I Like" there's a new one called "I Am Gluten Free, that had some GREAT information on working with the various flours".  I've included instructions for making these vegan as well.

These turned out remarkably light and fluffy, and my husband could NOT tell the difference between these and my usual pancakes.

World's Fluffiest Gluten Free Pancakes

In a medium bowl mix:

1 cup plus 1 Tablespoon King Arthur's Gluten Free Flour (NOT gritty like some GF flour mixes)
1 tsp baking powder
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp salt
1 Tablespoon of sugar

In another bowl whisk together:
3/4 cup goat milk kefir (goat milk kefir is easy to digest if regular dairy is hard on you)
1/4 cup coconut  or almond milk
1  large egg or equivalent egg substitute
2 tablespoons Earth Balance soy free buttery spread (or butter), melted, then cooled slightly
a few drops of vanilla extract

Note:  To make a vegan version using egg substitute, you can replace the cup of liquid with nut milk, simply thicken first replacing 2 tsps. of the liquid with lemon juice or apple cider vinegar and let sit 5 minutes

Mix wet and dry ingredients just til combined. Batter will be pretty thick.  Cook on an oiled griddle on medium heat, turning to low as they are almost done to completely cook through without over-browning.  Make fairly small pancakes to make them easier to flip.

Serve with buttery spread and maple syrup.

Made nine 3 1/2 - 4 inch pancakes.

Gluten-Free Lemon Cranberry Loaf

This has a soft but firm texture very similar to pound cake and a very tart refreshing flavor. It was really good with lemon but think it would be even better with orange juice.  It also passed the "I don't like dry gluten-free stuff" husband taste test (he took a big slice to work without being asked!)

1 c.  King Author's gluten-free all-purpose flour (not gritty like some g-f flours)
1/3 c. almond meal
2/3 c. rice flour (can substitute oat flour for a slightly finer texture)
3/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1/4  tsp salt
3/4 c. lemon juice
dash of gluten-free vanilla flavoring
3 T. canola oil
1 T. lemon zest
1 large egg, lightly beaten
1/2 c. fresh or frozen (unsweetened) cranberries (you can use more, this is just what I had)

Directions:

Preheat to 350 degrees F.

Spray or grease a 9 X 5” loaf pan.

Combine dry ingredients in a large mixing bowl, whisking them to incorporate   In another bowl, combine the wet ingredients.

Mix the wet into the dry using a rubber spatula until just combined, and then carefully fold in the cranberries. (you can chop in half or smaller if you like.

Pour batter into loaf pan. To help it raise more, take a knife dipped in canola oil and run in a line through the center of the loaf.  This helps poof up the top.

Bake 55-60  minutes until a toothpick inserted in the center comes out clean.  If the top is getting too brown and it's not done, just cover with foil.

Gluten-Free Coconut Flour Popovers

After 48 hours of no gluten in my diet (still awaiting tests on allergy or Celiac, which is autoammune) the symptoms of a very disagreeable tummy that I've had most of my adult life are gone.  When I was in my 20's and 30's and working as a pilot I knew what my food triggers were and did OK, but once I hit middle age even that didn't help.  In addition to the lack of a "rumbly tummy"  the  constant severe heartburn I've had since Christmas when I had both two small non-sugary muffins and a small handful of cookies at the same time is almost gone.  Both were made with white flour, not the Einkorn flour I normally bake my husband's sandwich bread with and occasionally have a piece of. (it has different DNA than frankenwheat and is more readily digestible to many).  I can also eat the Bagel Ladies bagels which have zero wheat starch glucose in them (and they are really really tasty too).

So I have to say I'm going to stick with this reduction in white flour/carbs Not to be indelicate but  IBS often means living near the bathroom (which during the use of one is tempted to play John Phillips Sousa music really loud if you have guests).  In the last two days, everything "gut-wise" has been normal, something I've not experienced in many years.

So the changes in my diet is going to be a permanent part of my life, no matter what my diagnosis with regards to Celiac.  Now the trick is to make gluten free things my husband will like.  I didn't mind heating up both regular (and cheaper) spaghetti for him and some Quina/Rice pasta for me last night as a side dish with dinner, but other than his sandwich bread which I make every Saturday morning, I don't want to make gluten AND non-gluten muffins, treats, and breakfast goodies.

Gluten-free Coconut Flour Popovers

I love popovers as does he.  Light, rich, eggy, and the perfect platform for butter or honey.  Would these taste like bricks or refuse to rise?

Nope - perfect and he said he'd definitely enjoy them again.

4 organic, cage-free eggs
½ cup milk (I used coconut-hemp, any dairy or non dairy milk will work)
3 Tablespoons plus 2 teaspoons organic coconut flour (or use almond or rice flour)
1/4 tsp sea salt (omit if you are salt sensitive - they will still rise)
1 and 1/2 Tablespoons organic, grass fed butter (or coconut oil)

Preheat the oven to 425 degrees F.

Spray your popover pan with a little non-stick spray.  Yes, you will be adding butter, but if you use just butter they will stick.

I got my pan at William Sonoma and have used it for years, they're so much taller if you use a popover pan versus a muffin tin and once you make them you'll make them again and again. I make them with cheese and herbs to go with dinner, or for breakfast. Mine is NOT a nonstick - hence the spray, but their new ones ARE and are less than $40.

Divide the butter into sixths and place a piece into each ramekin.

Place popover pan in oven for 4-5 minutes to melt the butter/oil until it's sizzling but not scorching.

While that heats, in a blender or food processor, combine the eggs, milk, salt, and flour.  Stir lightly with a spoon so no flour is sticking to the side.  Pulse for about 20 seconds. (be sure to pulse one more time before pouring into the pan, to ensure that it's well mixed).

Fill each cup ½ full with the batter, pouring right over the melted butter or oil.

Bake for 20-22 minutes, until browned on top and cooked through. Don't open the oven door or disturb the pop-overs before 20 minutes are up.  The pop-overs will puff up above the pan but will deflate as they cool.

Serve hot with your choice of toppings!  At only 100 calories per popover you can even add a little butter or non-dairy spread!