Two Gluten Free Desserts to Please Everyone

By Rachel Sircy

Last month I wrote about how I like to do gluten free meatloaf freezer meals. This time I thought that it would be good to write about a scenario that many gluten free people are familiar with: what to make for dessert when you have people coming to dinner.

So, imagine that you have invited guests for dinner and you really don’t have the time or inclination to cook a big complicated dinner. Of course, you still want to lay out a good spread, but what do you do? Remember, you have your gluten free mini-meatloaves that are in your freezer, just waiting to be defrosted and cooked. These are the mini-meatloaves that I made in that post last month and all I did to them this time was put the freezer bag that they’re in in the sink to defrost for a few hours. These meatloaves hadn’t been in the freezer a terribly long time and since they’re so small, they defrosted quickly. To cook them, just place them in a muffin pan (the muffin tins work like tiny loaf pans to insulate the meatloaf). Or, you can do like I do and arrange them like little meat cookies on a foil-lined cookie sheet. Really, I’ve tried both ways and arranging them on a sheet pan seems to leave them just as moist as the muffin pan, and it’s less mess to clean up later. I top them with a mixture of ketchup, honey and Worcestershire sauce (if you have the Simply…Gluten Free Quickmeals cookbook by Carol Kicinski. They take about 30 minutes to bake.

For sides, you can opt for a salad or green peas. The thing about frozen green peas is that they’re nutritious, delicious, and basically, I put them in a saucepan with enough water to cover and I boil them for only a minute or two until they are heated through. I then strain them and add a pinch of salt or maybe some butter or sometimes nothing at all.

The real bugbear of having a dinner party if you’re gluten free is finding a dessert that suits everyone. If you have to be gluten free, you know what an absolute bummer it is to watch everyone else at a party eating a really fabulous dessert and then being apologetically offered a consolation prize like a packet of Sixlets or something. I know that some people actually like Sixlets, but really? When other people are eating cake? Come on!

Don’t do this to yourself at your own get-together. If you’re going to spend time and energy on one thing at your own party, make it dessert. And, for those of us who really don’t like to spend a whole lot of time and energy and who just don’t have a whole lot of money to spend, here are two crowd-pleasers that are super cheap to make and not that difficult. All of the ingredients you would need to make these desserts are things that you probably already have in your pantry: peanut butter, cocoa powder, eggs, milk, cornstarch, etc. There are no fancy or expensive ingredients that you need to buy, which makes them perfect for those of us who are gluten free and on a tight budget.

  1. Flourless Peanut Butter Cookies:

Okay, so after writing that post about allergy bullying, I do want to point out that those of us with a gluten intolerance should be especially mindful of anyone with a food allergy or intolerance. I mean, we know how it feels, so we should go out of our way to make sure our guests are safe and comfortable. Don’t serve this if you’re not sure if anyone you’ve invited over has an allergy. Alternately, you could try to make this recipe with soy butter or sunflower seed butter instead of peanut butter. I have not tried either of those options, but I assume they would work as long as they’re the same consistency as the peanut butter.

All that being said, I’ve never met anyone who didn’t like these cookies.

This recipe is one I’ve shared before. I think that years ago I got it off of the Gluten Free Girl website, but my mom said that this was the first cookie she ever made in Home Ec class in seventh grade. So, you probably have this recipe somewhere in your recipe catalog at home or you’ve made it before:

Pic 3

1 Cup Peanut Butter (or allergy free alternative)

1 Cup Granulated Sugar

1 tsp Baking Powder

1 Egg

Pre-heat oven to 350 degrees. Cream together the peanut butter and the sugar with an electric hand mixer. Beat in the baking powder, thoroughly. Beat in the egg. Roll the dough into balls using a teaspoon to measure (these cookies are better when they’re small). Roll in more granulated sugar (optional) and place on a cookie sheet about two inches apart. Press down on each cookie with the tines of a fork to make a crisscross pattern.

Bake for 10 minutes and remove cookie sheets from oven. Let cookies rest on baking sheets for 5 minutes, then move to a plate or cooling rack. Try not to eat every single one.

  1. Homemade (Chocolate) Pudding:

Homemade pudding is an easily adaptable recipe that you can really wow people with. I think that – at least among the people I know who are my age – homemade pudding means that you opened the box of pudding mix yourself and added the cold milk. But pudding made from scratch is one of the best things you’ll ever eat. Two summers ago, my mom took some old bananas that she thought she should use or trash and made some banana pudding that was so good we ate it all straight out of the saucepan before it even had a chance to cool.

Pudding is also a pretty allergy friendly dessert and it lends itself to the idea of a bar.  You can easily set up a pudding bar by laying out crushed gluten free cookies, whipped cream, chocolate chips, etc. And the homemade stuff tends to be so rich that a little goes a long way.

My favorite recipe for Chocolate Pudding is Tyler Florence’s. This is me making it here:

You can find the chocolate pudding recipe on the Food Network Website here: https://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe-1947756

 

Meatloaf Freezer Meal

By Rachel Sircy

I don’t know about you, but for me, meatloaf is a comfort food. My grandmother made a meatloaf that was delicious the day of and that made the best meatloaf sandwiches the next day. So, meatloaf is pretty close to my heart. It’s also a great freezer meal.

I was raised to believe that the freezer should be considered part of your pantry. My mother has a freezer attached to her fridge, and she also has two stand-alone freezers and a deep freezer. Since my parents purchase a whole side of beef every year from some of our family friends who raise cattle (a side of beef is an entire half of a cow, BTW) they need a lot of space. My mom is also the queen of freezing stuff. If you tell my mom that you’re hungry, she’s got a dozen meals prepared and frozen somewhere in her house, so you’ll probably be told to go and get something out of the freezer and reheat it.  I utilize the tiny freezer that I have to store vegetables, fruits, gluten free bread crumbs, meat…you name it. I guess it’s in my genes.

Freezer meals are becoming increasingly popular these days. I haven’t yet braved the 40 meals in 4 hours challenge, but I do keep individual servings of soup in the fridge for last minute meals. Just pull them out and thaw in the microwave (it may take a while if the soup’s completely frozen, but much faster than making it from scratch). Soup is easy enough and very convenient if you don’t feel like cooking, or if you’ve forgotten to make something for lunch, but I wanted to try my hand at prepping a meal and keeping it in the freezer for when I’m ready to make it. Not only is meatloaf one of my favorite comfort foods, but it’s extremely easy to make any meatloaf recipe you have gluten free. Basically, the main ingredient that you need to substitute is the bread or cracker crumbs. Of course, if you use steak sauce, Worcestershire or ketchup, etc., you need to make sure it’s gluten free. Beware, I just read that many major brands of steak sauce are not strictly gluten free. Just be careful and always do some research if you’re not sure. Other than that, most of the ingredients used to make meatloaf are naturally gluten free: ground meat, eggs, onions, garlic, etc.

Now, because I don’t want to deal with a huge frozen chunk of meat which will take a long time to thaw, I decided to make mini-meatloaves. I thought that larger than a meatball and smaller than a baseball would be a good size. Each one would be roughly equivalent to a thick slice of a regular meatloaf. In order to figure out the freezing process I, of course, called my mom. She said to freeze the mini-meatloaves properly, they need to be placed on a cookie sheet and placed in the freezer to firm up. They don’t need to fully freeze on the cookie sheet, they just need to become solid enough so that they won’t break apart when you put them into a freezer bag for storage. She said that about an hour would do it. Here they are on the cookie sheet:

Pic 1

They should make for an easy dinner when they thaw. And here’s the inside of my freezer:

Pic 2

It’s tiny, but it works for me. I placed the cookie sheet on top of a tower of individually frozen soup containers. Here’s the process of freezing the soup:

Pic 3

Really, if you haven’t tried freezing meals for later, you really should. It makes for a very easy (and cheap) pre-made meal. I’ll let everyone know how my meatloaves turn out in my next post!