cream puffs with chocolate glaze

These nutella cream puffs were so good that they disappeared before I could even take a photo. So I grabbed this throw back thursday photo from 2014–way before they even had throw back thursday!  These cream puffs  taste like chocolate filled donuts when you fill them with nutella. I kid you not. I first made cream puffs in cooking school years ago before gluten free was a thing and they seemed okay but I was never really wowed by them until my kids had the bright idea to make gluten free unicorn cream puffs which are basically  cream puffs filled with rainbow pastry cream with purple and white chocolate glaze.

yum. yum. yum.

only we had someone here who can’t have cream so the unicorn cream puffs were a no go for him.

so, I made these nutella cream puffs…

note: these aren’t dairy free but you can easily substitute this chocolate pudding recipe if you need a dairy free alternative.

CREAM PUFF RECIPE

NOTE: If you prepare these in a kitchen that also uses gluten/wheat containing flour PLEASE prepare these first thing in the morning using all utensils and bowls straight out of the dishwasher and use parchment paper on the sheet trays so that they are not contaminated by gluten/wheat items. This is the best workflow in a kitchen that isn’t 100% gluten free so that you prevent cross contamination–plus it shows a level of understanding of gluten free preparation. THANK YOU!

1 cup water
1/2 cup (8 tablespoons) unsalted butter
3/8 teaspoon salt
1 1/4 cups King Arthur Unbleached All-Purpose Flour
4 large eggs

Preheat oven to 425.

Combine the water, butter, gluten free flour and bring to a boil in a medium sauce pan. Stir in the flour. Stir vigorously to combine. Remove from heat. Stir until the batter pulls away from the edge and sticks to the spoon. Add the eggs one at a time–incorporating them fully before adding the next egg.

Drop by  rounded tablespoon or use a pastry bag to pipe out small balls onto a cookie sheet.

Bake in a 425 oven for 20 minutes. Reduce temperature to 325 bake 25 minutes.

Let cool. Poke small hole in the bottom to fill. Using a pastry tube or parchment made into a pastry tube–fill the puffs with nutella or filling of choice.

Dust the cream puffs with powdered sugar or chocolate glaze.

CHOCOLATE GLAZE:

1/2 cup chocolate chips
1/2 cup cream or coconut milk

Combine chocolate chips and coconut milk in a small glass bowl. Microwave for 30 seconds and then stir to combine. Microwave 30 seconds more and stir. Repeat this step until the chocolate is melted and smooth. Drizzle over the filled cream puffs.

The post Nutella Cream Puff Recipe (gf) appeared first on Our Gluten Free Family.

It is hard to find a chewy gluten free bagel that isn’t “bread-like”–so The Odd Bagel comes out ahead of most gluten free bagels for chewy bagel like texture. My only criticism is they might be a little too chewy! The good thing about the chewiness is that you can eat a quarter of a bagel and you are actually satisfied in a way that you rarely are with most gluten free baked goods.

If they are frozen, defrost them in a microwave for 40 seconds with a wet paper towel over them to give them a fresh baked taste. “Definitely toast them” was another comment by our gluten free review team. Yes–these bagels are meant to be toasted. Not just warmed up–toasted. The crispiness of the toasted bagel makes them even more satisfying.

The everything bagels were the most popular and I had to quickly snap these photos before they disappeared completely. I enjoyed my everything bagel with Tree Nut cream cheese–and my other tester had a cinnamon raisin bagel with earth balance buttery spread.

Another amazing thing about The Odd Bagel is that they are made without eggs–which is great for vegans and people who are avoiding eggs  because of allergies.

As always–here are the pros and cons of The Odd Bagel…

PROS…Chewy texture. Satisfying. They actually taste like a bagel. Made with real ingredients. Made in a dedicated gluten free facility. Delicious flavors–the onion bagels and the everything bagels were the most popular. Excellent toasted.

CONS…On the small side. For those who are avoiding other allergens, they are made in a facility  that also processes soy, milk and eggs. Cinnamon raisin bagels need a few more raisins.

To find out more about the Odd Bagel  or to order visit oddbagel.com.

The post The Odd Bagel–A Chewy Gluten Free Bagel appeared first on Our Gluten Free Family.

This carrot cake hemp seed smoothie has the sweetness and spice of carrot cake—but the protein and omega 3s in the hemp seeds make it a nutritious smoothie. It tastes like a carrot cake milkshake. Use maple syrup for kids or if you like natural sugar—or nu-stevia if you are avoiding sugar.

Carrot Cake Hemp Seed Smoothie Recipe

Ingredients:

• 1 carrot
• 3 tablespoons hemp seeds
• 1 tsp fresh ginger
• 1 packet of nu-stevia or 1 tablespoon maple syrup
• 1/2 fresh vanilla bean
• 1 cup almond milk (or 6 almonds and 1 cup water)
• pinch of sea salt

Directions:

Combine all ingredients in a Vitamix blender. Blend for 1 minute. Add 6 ice cubes. Blend for 30 seconds more until smooth. Serve topped with a sprinkle of nutmeg.

The post Carrot Cake Hemp Seed Smoothie Recipe appeared first on Our Gluten Free Family.

Merry Christmas and Happy Holidays! 

Gluten-Free Crepe Recipe (gf/cf)

• 1 cup gluten free King Arthur flour
• 1 tablespoon sugar
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 2 eggs
• 1 1/4 cup Silk almond milk or milk
• 2 Tablespoons melted oil or butter***

The post Merry Christmas Gluten-Free Crepe Recipe appeared first on Our Gluten Free Family.

The post Sunwarrior Cinnamon Protein Shake Recipe (sugar-free/GF/Dairy Free/Vegan!) appeared first on Our Gluten Free Family.

Jill Hopler’s Hash Browns

• 1 lb potatoes (whatever kind you prefer–about 2 large potatoes)
• 1/4 onion small dice (either yellow or red)
• I clove of garlic minced
• 2T earth balance (or butter) divided
• 2T olive oil divided
• paprika

Boil potatoes whole until 3/4 way done
Dice potatoes.
In
the meantime, add 1T of earth balance and 1T of olive oil to pan, add
onions and sauté until soft, add garlic and sauté until fragrant, add
potatoes sauté for 5 minutes and lightly mash with a potato masher or
the back of a spatula. Once potatoes start to brown, flip potatoes some
will brown and some will stay soft. Brown until desired doneness and
sprinkle with paprika.

For help with your family dinners call…

Jill Hopler
646.784.2777
Personal Foodie
Homemade, Healthy and Tasty in your home

The post GF Hash Browns Recipe from Your Personal Foodie appeared first on Our Gluten Free Family.