Cookbook Winners!

Congratulations to Brittany and Mickey, the two winners of The Secrets of Gluten-Free Baking. Thanks to all you who entered in the giveaway!

Jillayne

Release Day Cookbook Giveaway!

Today is the official release day of my new cookbook, The Secrets of Gluten-Free Baking! To celebrate, I will be giving away 2 free copies! I'm so excited about this new book because I feel that there are a lot of people besides myself who would like healthier options to gluten-free baking besides the refined starches and gums found in most gluten-free baking. The Secrets of Gluten-Free Baking shares what I have learned to use only whole food ingredients to make delicious gluten-free recipes. Recipe sections include yeast and non-yeast breads and wraps, pancakes and cereals, sweet breads and muffins, cookies, crackers, cakes and desserts, crusts and things, and a bonus recipe section which includes toppings, dips, sauces, etc. Here's a sneak peak at some of the pages inside.

Whether for yourself or as a Christmas for a friend or loved one who is on a gluten-free diet, you may enter to win by following the instructions along the top of the page or by liking The Secrets of Gluten-Free Baking page on Facebook here. The contest ends December 18, 2013, after which two winners will be announced. Both will receive a free copy of The Secrets of Gluten-Free Baking.

Vegetable Ranch Dutch-Oven Pizza, Gluten-Free!

I had the privilege of making gluten-free pizza on Fresh Living. Click HERE to watch. :)

Here's the recipe for the pizza I made--Vegetable Ranch Dutch-Oven Pizza:

Dutch Oven Pizza Crust (From The Secrets of Gluten Free Baking by Jillayne Clements)
Makes: 1 medium pizza crust • Prep: 30 minutes
Rest: 12–24 hours • Bake: 20 minutes at 400ºF

Ingredients:
1 cup certified GF oat flour (I buy rolled oats and run them through my handy dandy NutriBullet.)

1½ cups sprouted rice flour (Sprouting rice is super easy and makes a sweeter and less gritty product. But you can just use super fine brown rice flour you have on hand.)

½ cup golden flax ground into meal

1½ cups water

½ Tbsp. yeast

2 Tbsp. warm water

1 Tbsp. dehydrated cane sugar

2 tsp. sea salt

Directions:

In a glass bowl, stir together flours, flax, and 1½
cups water. Cover with a damp cloth and set in
a warm place for 12–24 hours. After this time,
soften yeast in the warm water with the sugar. Stir
in salt and pour into dough. Mix until incorporated.
Use a little flour of choice for handling. To bake
in the Dutch oven, preheat in 400ºF oven. Pour
a little oil in the bottom of the Dutch oven, about 2
tablespoons, and spread around. On a well floured
pizza board, roll out pizza dough into a small circle.
Slide into bottom of Dutch oven and carefully press
dough to the sides of the pan. Replace lid and cook
for about 20 to 30 minutes at 400ºF. When done, top with
Pizza Sauce (below) and toppings and bake an
additional 15–20 minutes.

Ranch Sauce 

Ingredients:

3/4 cup Vegenaise

(Vegenaise is a healthier alternative mayonnaise. I use the type made with grape seed oil.)

1/2 cup Greek yogurt, plain (Greek Gods is a good, thick brand)

1/2-3/4 tsp. sea salt

1/2 tsp. onion powder

1/4 tsp. garlic powder

1-2 Tbsps. dehydrated cane sugar

3 tsp. raw apple cider vinegar

1–2 tsp. water, milk, or whey (optional)

½ tsp. parsley

Directions:

In a bowl, stir together Vegenaise and yogurt

until creamy. Stir in remaining ingredients then spread desired amount over pre-baked pizza crust.

Top sauce with veggies such as sliced zucchini, fresh spinach, bell peppers, mushrooms, and olives sprinkle with a little cheese, and return to the oven for an additional 15-20 minutes.    

I'm So Excited!

I'm SO excited for my cookbook, The Secrets of Gluten Free Baking: Delicious Whole Food Recipes, to come out in December. I just received the pdf version of it, and my publishers did an amazing job with it. It's like a beautiful piece of artwork only it's a cookbook. I like that the recipes and directions and pictures of the final product are all on one page. I love the color on every page. Just beautiful! I'm looking forward to the day I can cook from it instead of searching for fifteen minutes through my recipe cards whenever I want to bake something. :)

Coming December 10, 2013

Announcing the official release of my new cookbook! The Secrets of Gluten-Free Baking: Delicious Whole Food Recipes

A little about the book: Excerpt from cookbook:

"When it comes to gluten-free baking, I have taken the gluten-free baking essentials, a.k.a. tapioca flour, potato starch, xanthan gum, and tossed them in the trash. Actually, I never owned them to begin with, so I’m not technically throwing them away. But I have learned to cook gluten-free around them, and in the process make delicious food that rises and doesn’t crumble to pieces like one would expect." 

If you or someone you know is looking for a gluten-free cookbook with recipes that taste like wheat and also contain no added starches or gums, look at the photos below. Excerpt from cookbook 

                     Artisan Bread

White Chocolate Chip Macadamia Nut Cookies

                                           


                Won Tons and Tiny Spicy Chicken

                                                               


                              Cheese Crackers

 

The Secrets of Gluten-Free Baking will be in stores December 10,  2013!

Thanks for stopping by. :)

Chocolate Zucchini Cake (Gluten-Free)

 







I mentioned before how I have 19 zucchini and counting. I made zucchini pickle relish out of them, but haven't actually tried it yet. Something I have tried is Chocolate Zucchini Cake which my family loves. It's based off a recipe I found in "Mormon Country Cooking" but I've substituted refined for whole ingredients and also made it gluten free.

It goes as thus:

3/4 cup butter
2 cups sucanat
3 eggs
2 1/2 cups Certified Gluten-Free rolled oats ground into flour*
1 tsp sea salt
2 tsp cinnamon
2 1/2 tsp baking powder (use a kind without aluminum, like Rumford)
1/2 tsp baking soda
1/3 cup cocoa
1/2 cup milk (I use almond milk)
2 tsp vanilla
2 cups shredded zucchini


* You can use sprouted wheat flour instead, if you're not doing gluten-free.

Butter and flour (w/remaining GF oat flour) a 10 inch tube pan. Blend well the butter, sucanat, eggs, and vanilla. Mix dry ingredients together, then add to butter/sucanat mix, alternating between milk and zucchini. Pour into tube pan and bake 1 hour at 350 degrees. Remove from pan onto a plate.

You can drizzle the top with a chocolate icing made with cocoa, powdered sucanat, butter, and enough milk to make it drizzly.

1/2 cup butter
2 cups powdered sucanat
2 Tbsp cocoa
4-6 Tbsp milk

Powder Sucanat in a blender. Whip butter in mixer, add sucanat (not on high speed or you'll have this sweet stuff all over your counters and you) and cocoa. Then mix in milk until desired wetness, enough to spread/drizzle over the top of cake when it has cooled a bit.

Thanks for stopping by!

I have nineteen zucchini and counting, so I'm making some things I had never heard about until this year; zucchini pie and zucchini pickle relish. If they turn out, I'll post some recipes. Also, I'll be teaching some classes at the Young Living Fall Festival on Saturday September 22, 2012. Hope to see you there. :)