Gluten Free Belgian Waffles

All photos by Madeline L.

Since we are doing hot breakfast month, I thought I would share one of my gluten free recipes. I make these for everyone (even they are do not share my Gluten allergy) and no body knows the difference. In fact, many people ask for the recipe and find that they are gluten free. You can always make them with regular flour, but they seem just a little healthier to me the gluten free way (aside from all the eggs).

Plus, they are easy and fast to make.

Ingredients:
11/4 cup of brown rice flour
1/2 Potato Starch (not potato flour)
1/2 Tapioca Flour
1 tsp. Xanthan Gum
1/2 tsp salt
1 tsp vanilla
2 cups of milk
1/2 of cooking oil
8 medium eggs or 7 large/Jumbo


Directions:

Mix dry ingredients

 

 

 

Separate egg whites. Lightly Beat egg yokes. Beat egg whites until they have stiff peaks.

 

 

Add vanilla and oil to egg yokes

 

 

 

 

Alternate dry ingredients and milk together until combined.

 

 

Fold in egg whites.

 

 

Pour about 1/2 cup of batter onto your preheated Belgian Waffle Maker.

 

 

 

Cook until golden brown.



 

 

Suggestions:

We normally like to serve ours with butter and sprinkle with powdered sugar.

I like to throw some chocolate chips on the waffle batter right before I cook the waffle.

I also like to drizzle sweet and condensed milk over these babies.

 

Enjoy!

Rotel Sausage Dip

All photos by Madeline L.

Ok, so I posted this back in 2009 when I joined Saltbox House, but I decieded to re-post it after my sister took some updated photos. This may be a little late to share for the Superbowl, but still is a wonderful recipe for any occasion or just to have for a small meal. My mother in law passed this recipe onto me after I loved it so much. While she calls it sausage dip, I call just call it "Rotel" after the main product used in it. Since I've shared it, many people request for me to bring it to events or ask me for the recipe. Surprisingly it is only 3 ingredients and 3 simple steps to make it. Here they are:
 

Ingredients:
1 Pound of Ground Breakfast Sausage
I Make mine with Jimmy Dean's Maple (yes maple) ground Breakfast Sausage
1 8oz. box of Cream Cheese
1 can of Rotel brand diced tomatoes and green chilies
This is the key ingredient and even though I have tried other brands, Rotel is best.

Directions:

Brown ground breakfast sausage.

Stir in package of cream cheese (softened) until well mixed.

 

 

 

Then mix in one can of Rotel brand diced tomatoes and green chilies (with juice).

This is great served with Tortilla chips (Hint of Lime is my favorite).
I love mine wrapped in a fresh warm corn tortillas.

June's Author of the Month: Rachael B.

Photo by Madeline L.

Rachael B.

Idaho

Saltbox House Author since 2009

Click here to read her Bio 

Favorite Foods:

Seafood, Chocolate souffle, custards, cream puffs, cheesecake, and many more baked goods. (of course all gluten free)

Favorite Restaurant(s): 

Depending on the mood I am in I like Red lobster, Cafe Rio, and any place that serves delicious gluten free items.

Inspiration to Cook:

Things I see in cookbooks and magazines (I could just read them all day), something I have heard about when my sisters call me and tell me "you have to try this recipe". Cooking for my boys can make anything a challenge, but that is one I am willing to conquer through creativity.

Feelings about Food:

I am always up to trying new recipes. Especially baked goods for which I am deprived of. These I almost always have to make myself. Even after that, I find it a little hard to share ;).   

At the Table:

I love to entertain my family when they come to visit. I think I just like the idea of having a big dinner and all of us together.

Here at Saltbox House, we have been inspired by Rachael's recipes and creativity for trying new things and altering them into a gluten free option not only for herself but also for our readers. We chose her for author of the month because she is a wonderful addition to this blog. Especially in June, we would like to acknowledge another one of her attributes, her green thumb. Rachael has stood by her love of gardening and the bounty it brings to her and her family. To view all of Rachael's current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Orange Rolls

Gooey Chex Mix

Sausage Dip*

*Most Popular Recipe

Mustard Pickles

Taco Soup

My Bio 

Orange Rolls

Happy Sticky Bun Day! I wanted to spotlight a blog that I have come to love over the past year. In fact, I asked to have her button placed on the right side bar. Have any of you heard of AThriftyMom.com? This recipe I tried of hers and it was such a big hit that I wanted to share it with everyone.

Orange Rolls

by A Thrify Mom

375 degrees for 25-30 mins.

In a bundt pan that is generously greased with butter (not shortening) add:

• 2 pkgs Pillsbury biscuits (suggests: Hungry Jack Flaky Biscuits, but I’ve even used the smaller

• ones). Separate them and stack them on their sides in the buttered bundt pan.

• Melt one cube of butter (1/2 cup)

• Stir in 2 Tblsp. orange peel (Found in spice rack)

• 1 c. sugar

• 2 Tblsp. Orange Juice

Stir together well. Then spoon over biscuits. Bake until light brown with brown edges.

Turn pan upside-down onto serving plate and serve warm! Enjoy!

* This recipe was directly copied out of athirftymom.com

For step by step photo instructions click here

Gooey Chex Mix

Photo Taken by Madeline L.

Ok, so I am really late posting this but I was asked to introduce the second food challenge for this month and that is to make something from my staple food items. I have Ciliacs Disease which causes my staple foods to be all if not mostly gluten-free. When I was thinking about what to put together with my food items, I thought about a sweet treat that I can just throw together and eat without making any adjustments. I got this recipe from a friend of mine and have to say that it is truly addicting. Everyone can enjoy this sweet treat!

Gooey Chex Mix

Ingredients:

Corn, Rice, and/or Wheat Chex Cereal- One 14-17 ounce box

Light Karo Syrup-1 cup

Sugar- 1 cup

Butter- 2 Cubes (2 cups)

Baking Soda- 1 teaspoon

Silvered Almonds- As desired

Coconut- As desired

M&M's- Optional

Directions:

Mix Syrup, sugar, and butter together in pot. Bring to a boil for 5 minutes. Remove from heat and add baking soda (is will foam up).

Pour over Cereal and add remainding ingredients.

That's it!

Mustard Pickles

This is a recipe of my husbands grandmother. He grew up eating them. He loves them. I have to say I had never tried them until I meet my husband. I don't know that I can really say I loved the pickles when I first tried them, but I have grown to like them. They are kind of an acquired taste and after that are kind of addicting. And if it is your first time ever trying a mustard pickle go for the smallest ones. (Less potent) My kids call them the hot pickles. (not that they are spicy) I was going to post a picture of them in the container they are store but it doesn't look very appealing, so you will have to try them yourselves.
The pickles are stored and mixed in a crock. If you don't own a crock (they can be quite expensive) don't go out and buy one. A good substitute we have found that we actually used this year was a water cooler. Kinda different but it worked.

Crock Mustard Pickles

1 gallon Vinegar
1 cup. Salt (pickling)
1 cup. Sugar
1 pkg. 3oz Pickling Spice 1 lb. Mustard (Dry)


Mix 4 dry ingredients. Add a little vinegar and mix. Then add remaining vinegar and add cucumbers. Makes enough to cover 1/2 crock full of cucumbers.

Hi I'm Rachael

Hello, my name is Rachael and I have 2 little boys and a husband who just can't seem to stop eating. What else is there to do then to cook for them. This way they can get enough at home and not have to find their way to faster food (junk food). All my life I have had to live by a Gluten Free diet and therefore I am always looking for something new to eat for myself. I am excited to be apart of this blog as my sister Madeline has already shared some of my recipes, I can finally do it myself. I look forward to discovering all of your creations!

Homemade Taco Soup from Rachael's Kitchen

This homemade soup is a fast and easy recipe. When you are in a rush, the flavor and nutrition says it all, a couple of bowls later and your set. As this is my sister's recipe, I'd like to say thank you for letting me use it on my blog. Enjoy!

This seems more like a Mexican chili to me, so the longer you cook it (on low), the more the flavors build. No need to add seasoning, the ingredients do it for you.

Brown 1-2 pounds of ground beef with dried or minced onions.

Add 1-2 cans of diced stewed tomatoes, 1-2 cans corn or 8-16 oz of frozen corn, 1-2 cans of Rotell's diced tomatoes and green chilies, and up to 4 cans of beans (up to 32 oz of cooked beans). Rachael uses black, pinto, red, and kidney. Cook until hot and bubbly.

Don't forget to top with grated cheese, sour cream, and tortilla chips.

What other items do you add to your taco soup?