Gluten/allergy-free Seasonig blends

I love herbs and spices. The smell of them have a way of reminding you of memories, home, or special events. The smell of peppermint reminds me of late September and walks in the woods, were I grew up. The smell of chili and cumin reminds me of my father cooking a large pot of pollo mole (chicken and gravy.) Let's not forget all those wonderful smells of Christmas. Tell me what season pops into your head when you think of Christmas.

While buying an envelope or bottle of season blends can be quite handy making your own fresh blend can provide moments of creativeness, a blend tweaked to your personal needs, and best of all provide one of those many ingredients that make a house a home of warmth.

The following are some of my favorite blends that meet our households allergy-free needs.

Mexican Seasoning

½ c chili powder

2 T cumin powder

4 tsp each:

salt

onion powder

garlic powder

oregano

2 tsp sugar

To blend either run through a coffee grinder for a few seconds. If you don't have a coffee grinder place ingredients in a tightly closed jar. You will need a jar with twice the room than the space the ingredients are taking up. Now, shake well.

For mild flavor, use 1 tablespoon in a pound of ground beef or 2 cups of beans for vegan. 2 tablespoons for a spicier version.

Italian Seasoning

2 tablespoons each:

Basil

Marjoram

Oregano

Parsley

Thyme

Rosemary

Optional 1 teaspoon of chili pepper flakes.*

Run all item through a food possessor or coffee grinder.

* pepper flakes is a part of the original recipe, but I can't have it so I omit it.

Garlic, onion, and black pepper are stand by flavors in cooking. Since I cant have any of them it became a struggle to find a replacement. I came up with:

Colleens Cooking Concoction

4 tsp Allspice powder

2 tsp Celery seed

2 tsp ground Mustard

1 tsp Thyme leaves

Grind in coffee blender until it is a fine powder.

Only 1-2 tsp are needed in your protein choice.

Pumpkin Spice Mix

Mix the following in a jar:

• 1/3 cup ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground nutmeg or mace
• 1-1/2 teaspoons ground cloves
• 1-1/2 teaspoons ground allspice.
  

For pumpkin pie, add 1 to 1-1/2 teaspoons of spice mix to your other ingredients.

Finally this is my corn-free baking powder recipe.

Baking Powder

2/3 cup starch (arrowroot,or kuzu)

2/3 cup cream of tartar

1/3 cup baking soda

In a large bowl mix all ingredients well. Being well blended is important to the function and the storage of baking powder. Store in a pint jar. Use it as you would prepackaged baking powder.

Mashed Potato Patties

I'm suffering from a thyroid roller coaster ride. I've had about three hours of sleep. So today I'm making a quick post about a quick fix from leftover mashed potatoes.

Ken didn't like leftover mashed potatoes until I started turning them into fried patties. In last night's version I included leftover ham. He liked them so much he was wishing for more.

Mashed Potato Patties
1 ½ cups mashed potatoes
½ cup ham or other meat chopped into small bits (optional)
1 tablespoon minced onions
2 eggs
¼ millet flour
pepper to taste

Stir all together. Using a large serving spoon and a rubber spatula slide about 1/3 cup of of mix into hot oil. Flatten a little if need be. Cook until brown around the edges then flip over. When brown place on paper towels to drain.Eat plain or topped with one of the following: sour cream, applesauce, or ketchup.

Pancake Update

Recently, I found the cause for a recurring stomach pain. It was my brand of soy milk, Soy Dream. If it doesn't say gluten-free on it and there isn't a gluten item in the ingredients list, check one or more of the gluten-free lists available online (this isn't always trust worthy), consider the company, call the company, call a friend, but whatever you do, don't assume it's completely gluten-free safe.

Because of this sudden revelation I have more than a case of Soy Dream to sell somewhere, also I was suddenly having to make my pancakes without the protein the soy milk provided. This leaves the pancakes mushy.

I have said it before, fat has a way of making rice flour recipes mushy. One day I just stopped adding fat to my pancake recipe. As long as my griddle has a good non-stick surface properly seasoned, I don't have any problems.

One of the problems with gluten-free cooking is it just doesn't have as much flavor as wheat. I have noticed a new trend in online gluten-free recipes baking recipes. The changing of white sugar to brown sugar so,




Here is my emergency alternative recipe:
½ cup brown rice flour
¼ cup garbanzo bean flour
¼ cup Millet flour
¼ cup brown sugar ( I have found agave to work well)
1 tsp unflavored gelatin
½ tsp slightly rounded, guar gum/or xanthan gum
1 egg
1 cup of water.

Mix the dry ingredients together, then add in the wet ingredients and stir until moist. Pour ¼ cup amounts on a hot griddle. Cook first side until bubbles appear in the surface. Flip and cook until golden brown on the second side.






If you can't have bean flour or milk try almond meal. Almond meal is expensive, but doesn't have a strong flavor. I'm just starting to work with almond meal so I don't have any tips for you, just yet.