Gluten Free Blueberry Cream Cheese Bread

I really love a sweet bread...banana bread, pumpkin bread, zucchini bread...you get the idea, so when I saw a recipe for a bread with blueberries and cream cheese, I had to try it out!  This gluten free Blueberry Cream Cheese Bread will be added to my sweet bread recipes for sure!  It came out like a moist pound cake with a cheese filling like you would find in a cheese danish.  It is packed with blueberries and would make a nice breakfast bread with a cup of coffee or tea...well, you know what I'll be having for breakfast tomorrow!

Gluten Free Blueberry Cream Cheese Bread

My loaf came out pretty dense, but that might be because I made a big mistake and decided to invert the loaf on my cooling rack pretty soon after it came out of the oven, and what I ended up with was a gooey mess, with melted cream cheese pouring out of the upside down loaf as it started to collapse on itself.  I don't know how I did this (probably the quick prayer helped), but I managed to quickly pick up the deflating loaf, turn it over and plop it back in the loaf pan.  It was truly a miracle. Once the Gluten Free Blueberry Cream Cheese Bread was back in the pan, it looked normal again.   I let it sit and cool on the cooling rack and then placed it in the fridge for a few hours and  it came out fine.  I would be interested to see how it would be had I not done that, perhaps it would be a bit lighter...but you know what, I like it dense, so I'm happy either way!

Sometimes our mistakes in the kitchen turn out to be something good, right?  And we all have made mistakes in the kitchen, my friend, but that can't stop us from trying things out, especially when you are trying to turn recipes into gluten free recipes.   It's trial and error, and sometimes trial and success!

I hope you try this out.  Let me know how yours comes out when you do!

Gluten Free Blueberry Cream Cheese Bread

GLUTEN FREE BLUEBERRY CREAM CHEESE BREAD

Recipe from:  Goodies Gone Gluten Free

Slightly Adapted from: Organized Sahm

click here for Printable Recipe

Bread:

1/2 cup butter

3/4 cup sugar (divided)

1/4 tsp. salt

1 tsp. vanilla extract

2 whole egg yolks

1 1/2 cups all-purpose Gluten Free Flour (I used Mama's Almond Blend)

1 1/2 tsp. xanthan gum (if using a flour that does not contain xanthan)

1 tsp. baking powder

1/3 cups milk

2 cups blueberries

1 Tablespoon gluten free all-purpose flour

2 whole egg whites

Filling:

8 ounces whipped or block cream cheese

1/2 cup sugar

1 Tablespoon gluten free flour

1 whole egg

1 Tablespoon orange zest

Preheat the oven to 350 degrees F.  To make the bread, add 1/2 cup of butter and 1/2 cup sugar to mixer and cream until fluffy.  Add salt, vanilla and 2 egg yolks ( make sure and save the whites for later), mix until creamy.  In a separate bowl combine 1 1/2 cups of flour and 1 tsp. baking powder, and if needed, the xanthan.  Slowly add flour mixture to butter and sugar mixture, alternating with milk as you mix with mixer until combined. The batter will be quite thick at this point. 

 Add 1 Tbsp. of gluten free flour to the 2 cups of blueberries and coat.  Add the berries to the batter (because the batter is thick you will need to gently work at folding in the blueberries completely with the batter without smashing them up.  This will take some time to do it delicately, but the berries will eventually incorporate).  In another bowl, using a hand mixer, beat the egg whites until a soft peak forms, then add 1 Tbsp. at a time of the 1/4 cup of sugar and beat until stiff peaks form.  Gently fold the egg whites into the batter.

To make the filling, in a separate bowl combine cream cheese, sugar, 1 Tbsp. gluten free flour, egg, and orange zest and beat with mixer until smooth.

Grease your loaf pan (I used an 8-inch pan) and pour 1/2 of the batter in, and top with the cream cheese filling, then pour the remainder of the batter over the filling.  The middle will be like a cheesecake once baked.  Bake for 55-60 minutes, or until the top is nicely brown.  Because of the cream cheese center, it will be a bit wiggly, but the bread on top should be firm and come out with moist crumbs when toothpick is inserted.  Let the pan cool on rack completely, then place in fridge for a few hours until it is set, and invert loaf on plate.

Gluten Free Cocoa Sandwich Crisp Rice Treats

Remember as a kid how much you  loved Rice Krispie Treats?  Well, guess what, Rice Krispie Treats aren't just for kids anymore...and they are gluten free...well that is if you make my Gluten Free Cocoa Sandwich Crisp Rice Treats!  With the addition of chocolate sandwich cookie pieces throughout these gooey wonders and a drizzle of white chocolate on top, they are quite a few steps up from what you knew as a kid, yet still kid friendly.

Gluten Free Cocoa Sandwich
 Crisp Rice Treats

 My 6-year-old had a great time helping me make them (and eat them!) and even my husband loved them.  I'm telling you, adding those cookies made such a big difference.  Speaking about the cookies, I used a gluten free chocolate sandwich cookie that Walmart carries  (like an Oreo) in my Gluten Free Cocoa Sandwich Crisp Rice Treats.   It is Walmart's  Great Value brand, and it was really, really good.  I have also used Glutino brand which is really good.  Trader Joes also has a gluten free Oreo type cookie called Joe Joes.

Being the chocolate nut you know I am, plain crisped rice cereal just wouldn't do...I used a gluten free chocolate rice crisp cereal, and oh did it add to the yummy factor!  The brand I used was Envirokidz Chocolate Koala Crisp cereal, which is gluten free, and quite healthy, as it is made with brown rice and other natural flavors.  I absolutely loved the result!  Any gluten free crisped rice cereal will do, whether it is chocolate or not (but you know I recommend anything chocolate). Let the kid in you out, and make these Gluten Free Cocoa Sandwich Crisp Rice Treats and I promise you, the adult part of you will thank you!

GLUTEN FREE COCOA SANDWICH CRISP RICE TREATS
Recipe From: Goodies Gone Gluten Free
Adapted from: Chef In Training
click here for Printable Recipe

6 cups gluten free crisped rice cereal (I used a chocolate crisp cereal)
15-20 gluten free chocolate sandwich cookies
5 cups mini marshmallows
3 Tbsp. butter
white chocolate for drizzle (optional)

Spray a 9x13 dish with cooking spray.  In a large bowl, pour measured cereal.  Chop chocolate sandwich cookies (I put mine in a gallon size ziplock baggie and hit it with a rolling pin.  You want the cookies to be a variety of sizes from chunky to crushed.).  Add the cookies to the cereal and stir to combine.

In a medium saucepan heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.  Pour melted marshmallows over cereal and cookies and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.

As soon as all the cereal is combined, spread mixture into the prepared 9x13 dish.  Use the spatula or your hands to press the mixture around the dish and flatten as needed.

Let the crisp rice treats sit until completely cooled and drizzle with melted white chocolate, if desired.

Gluten Free Creamy Italian Pasta Salad

One of my favorite dishes to make and take to a summer gathering is a cold pasta salad.  For years I have made this creamy veggie packed pasta salad that is made with garlic, basil and red wine vinegar that gives it a nice zip.  Of course, I couldn't let a little gluten stop me from making my favorite summer pasta salad...so of course I made a gluten free version.

Gluten Free Creamy Italian Pasta Salad

  Although my Gluten Free Creamy Italian Pasta Salad is on the creamy side, it is still light and refreshing with it's crunchy peppers and bright tomatoes.  I am lucky that my neighbor grows tomatoes and shares with me!  I also grow my own basil, making this pasta salad a fresh summer treat (although it is still great with store bought veggies...and is good to eat even in the winter!).

I made up a batch today to take to our neighborhood concert in the park.  So much fun!  My Gluten Free Creamy Italian Pasta Salad also happens to be my daughter's favorite pasta salad, so it doesn't hang around our house for long.

 I have found many brands of gluten free twist pasta and have liked them all.  I try to stick with a brown rice pasta or brown rice blend.  You need to make sure to not over cook the pasta, as it will be sitting in the fridge in the creamy sauce and will continue to soften.

Well, I better give you the recipe now...the concert is about to start!

GLUTEN FREE CREAMY ITALIAN PASTA SALAD
Recipe From: Goodies Gone Gluten Free
Adapted from: Hellmann's
Yield: About 3 Cups
click here for Printable Recipe

1 cup Mayonnaise (you can use light or reduced fat if you wish)
2 Tbsp. red wine vinegar
1 clove garlic, minced or pressed through garlic press
1 tsp dried basil or 1 Tbsp. chopped fresh basil leaf
1 tsp. salt
1/4 tsp pepper
2 cups gluten free twist pasta, cooked and drained
1 cup quartered cherry tomatoes
1/2 cup chopped green, yellow or red pepper (I use a combo of peppers)
1/2 cup sliced ripe olives
1/2 cup cubed cheddar cheese

Combine first 6 ingredients.  Stir in remaining ingredients.  Cover, chill, serve!

Gluten Free Garlic Cheese Biscuits

As I have mentioned in a previous blog, I really love a recipe that gives me a head start by using a boxed mix.  Thanks to Bisquick Gluten Free Mix, these Gluten Free Garlic Cheese Biscuits are a snap to make...and so, so good!  I can't believe how tender they are inside, with a bit of a crisp on the outside with a delicious garlic butter brushed over the tops!  Yummy, yum yum.

Gluten Free Garlic Cheese Biscuits

In the future I will be posting some gluten free biscuit and roll recipes you can do from scratch, but thought these were nice to whip up quickly in the summer heat.  I don't know about you, but I love me some good ole' biscuits with a nice bowl of soup, pasta or meat dish.  I am so glad that although I am gluten intolerant, I can still enjoy these kind of goodies!

  Let me tell you, if you are a biscuit lover too, you will not be disappointed in these Gluten Free Garlic Cheese Biscuits.  I have found  Bisquick Gluten Free Mix  at almost every grocery store.  It is a bit pricey, but I have a few recipes I use the mix for (which will also be posted in the future), and it is definitely worth the price to me.

So, here's to some tender, tasty gluten free biscuits!  Now get to baking!

GLUTEN FREE GARLIC CHEESE BISCUITS
Recipe from: Goodies Gone Gluten Free
Adapted from: Gluten Free Bisquick
Yield: About 10 biscuits
Click here for Printable Recipe

2 cups Bisquick Gluten Free mix
1/3 cup shortening
2/3 cup milk
1/2 cup grated sharp cheddar cheese

Garlic Butter:

1/2 stick butter, melted
1/4 tsp. garlic powder
1/4 tsp. salt (if using unsalted butter)
1/8 tsp. dried parsley flakes

Heat oven to 400 degrees F.  Cut shortening into mix, until particles are size of small peas.  Stir in remaining ingredients until soft dough forms.  Drop by spoonfuls and hand shape into biscuits by slightly flattening top and rounding sides, if desired, onto ungreased cookie sheet.

Bake 13-16 minutes or until golden brown.

While biscuits are baking, make the garlic butter.  In a small bowl melt the butter in the microwave, then add the garlic powder, salt and parsley flakes to the melted butter.  Mix well.  As soon as the biscuits are out of the oven, brush them with the garlic butter with a pastry brush and serve!

Gluten Free Chocolate Cracker Cookies

I love to make people guess what the base of this tasty little breakup cookie is.  They never guess that it is crackers!  These Gluten Free Chocolate Cracker Cookies are a mix between a candy and a thin cookie...they are really hard to categorize...but really easy to eat! They have a crunchy bottom, which almost is like flat bread crust and nutty, chocolaty top.  Most people think they are made of graham crackers.  I keep mine in the freezer and we just snack on them straight from there (I mean literally...every time we walk by the freezer we pop a couple in our mouth.  You'd think keeping them in the freezer would prevent that, but nope!)

Gluten Free Chocolate Cracker Cookies

When I first found Glutino Gluten Free Table Crackers, I was so excited to have something similar to a Saltine or soda cracker.  Then, when I realized I could make my cracker cookies again...I was super excited.  I wasn't sure at first if it would work, but it really did! When I first starting making these, my kids started calling them cracker cookies, and the name stuck.

These Gluten Free Chocolate Cracker Cookies really are so simple to make and so delicious.  If you can't find Glutino brand, any gluten free table cracker will work (use a cracker that is similar to a Saltine.  Just don't use any cracker that is flavored).  I get mine at Walmart, Vons, Pavilions, Fresh & Easy, and have seen them at most health food stores that carry gluten free items.

 I top my Gluten Free Chocolate Cracker Cookies with pecans, but you can use any nut, or a combo of nuts.  Macadamia nuts would be interesting.  No matter what you top it with...it is super duper nummy!

I have served these to many guests, and never found one who didn't like them, so I hope you try them out.  Let me know if you do!

GLUTEN FREE CHOCOLATE CRACKER COOKIES
Recipe from: Goodies Gone Gluten Free
Yield: About 30 pieces
click here for Printable Recipe

1/2 box of Glutino Gluten Free Table Crackers (or enough of another brand to cover a cookie sheet)
1/8 tsp salt
1 stick butter
1/2 cup sugar
1 bag (12 oz) semi-sweet chocolate chips
1 cup chopped pecans

Heat oven to 350 degrees F.  Cover a 15 1/2 x 10-inch jelly roll or cookie sheet pan with crackers to form a single layer, breaking pieces as necessary to fit and fill pan.  Sprinkle with salt.

In a small saucepan, bring the butter or margarine and sugar to a boil.  Pour mixture evenly over crackers.  Bake at 350 degrees F. for 10 to 15 minutes or until crackers are lightly browned.

Remove pan from oven and sprinkle with chocolate chips.  Once melted, spread over crackers with a spatula, until it is spread evenly over the crackers.  Sprinkle with nuts.

Freeze for 3 hours.  Break up into 2-inch pieces to serve.  I keep mine either in the fridge or freezer.