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Gluten Free Flour Mix

Gluten Free Flour Mix

All Purpose Gluten Free Flour Mix

These mixtures of flours work as an exact replacement (cup for cup) in any recipe that calls for regular flour. The recipe makes approximately 10 1/2 cups of all purpose gluten free flour. Be sure to always check labels, as not all gluten free flours are certified gluten free.

 

Gluten Free Flour Mix
Two different combinations of gluten free flours. Each can be used as cup-for-cup replacement in any recipe that calls for traditional wheat flour. Each mix makes approximately 10 1/2 cups all purpose flour.
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Sorghum/Brown Rice Version
  1. 2 cups sorghum flour(or substitute this with corn flour*)
  2. 2 cups brown rice flour
  3. 2 cups tapioca starch
  4. 1 1/2 cups white rice flour
  5. 1 1/2 cups potato starch
  6. 1 cup corn starch
  7. 1/2 cup coconut flour
Oat Flour Version
  1. 4 cups oat flour
  2. 2 cups tapioca starch
  3. 1 1/2 cups white rice flour
  4. 1 1/2 cups potato starch
  5. 1 cup corn starch
  6. 1/2 cup coconut flour
Instructions
  1. Mix well. Store in an airtight container, in a cool dark place for up to 6 months.
  2. *Corn flour is sometimes referred to as Masa Harina. It is a very finely ground corn flour (NOT corn meal).
  3. **Most gluten free baked goods also need the addition of xanthan gum, which acts as a binding agent. Gluten is a key ingredient in holding the dough together, or binding it. Xanthan gum is the replacemet for gluten when using gluten free flours. Different baked goods use different ratios of flour to xanthan gum.
As a rule of thumb add following ratio of xanthan gum to 1 cup of gluten free flour
  1. 1/4 tsp for cookies
  2. 1/2 tsp for cakes
  3. 3/4 tsp for muffins and quick breads
  4. 1 to 1-1/2 tsp for breads
  5. 2 tsp for pizza crusts
Comfort Food Infusion http://comfortfoodinfusion.com/

 

Crock Pot Pulled Pork

Crock Pot Pulled Pork

Pulled Pork. Throw it all in a crockpot!

I don’t normally post on a Sunday, but I decided to share this recipe in honor of Memorial Day. Many of you have the day off from work tomorrow, and may have a barbeque, potluck, party, or get together planned. Pulled pork is a delicious, easy and popular dish to serve for such an occasion. My favorite pulled pork recipe, is one that my sister-in-law made a while back. I thought I had her recipe, but couldn’t find it. Needing instant gratification, I Google’d some recipes and concocted this recipe which seems close to what she made. Also thanks to my sister-in-law, we have discovered our family’s favorite barbeque sauce, Kinder’s. Add whichever sauce is your favorite.  This recipe uses pork tenderloin. I like the low fat content of the tenderloin, and it’s wonderful tender texture. You could use pork shoulder or butt, if you prefer. The best thing about this recipe is how easy it is to prepare. It all gets thrown in a crockpot, and 6-8 hours later… YUM-O! read more…

Miso Soup

Miso Soup

Miso Soup. Made with fresh miso paste.

This is one of my favorite soups. It always brings a smile to my face, when a Japanese restaurant serves it as a complementary first course. At home, I really enjoy the dry miso soup mix. I imagine, though that a dry/instant soup is not quite as healthy as fresh… in any case. I happened across a tub of all natural, non-GMO miso paste the other day in the grocery store. Naturally, I grabbed it up, and also picked out some tofu. Today, I put a pot on the stove and enjoyed fresh miso soup about ten minutes later. Perfect for a super quick meal! read more…

Chocolate Chip Scones

Chocolate Chip Scones

Chocolate Chip Scones. Super easy, and can be made with gluten free or regular flour.

I really like making scones for my family, because they love them, and I love the fact that they use less sugar than many other baked goods. I feel good about serving them to my kids for breakfast, or putting them in their lunch box.  I’m eating a lot less gluten than I used to. On the other hand, my kids still eat a ton of wheat bread. It’s nice, that when I make a gluten free baked treat, they almost never detect the difference, and enjoy the foods just as much as when I made them with wheat flour. These scones are so simple to make. There is one tool that makes the job of preparing this a little easier, and that is a pastry cutter. If you don’t have one, a large fork would probably do the job just fine. read more…

Rice Cooker Mexican Rice

Rice Cooker Mexican Rice

Rice Cooker Mexican Rice. Throw all ingredients in a rice cooker, and you're good to go!

Yesterday, I posted my homemade Chicken Enchiladas. I served them with this delicious Mexican Rice recipe. You will never believe how simple it is…. just toss it all in a rice cooker! Done! Yum!  You could make this just as easily on the stove-top as well.  There is only one thing I will do different the next time I make it: I will add a little fresh, chopped, green bell pepper, to give it some more green color. (Definitely doesn’t need it for the flavor, just the aesthetics). No need to post prep images of this recipe. It’s a no-brainer. 😉 read more…

Chicken Enchiladas

Chicken Enchiladas

Delicious enchiladas made from 'scratch'. Can be made gluten free.

Delicious enchiladas made from ‘scratch’. Can be made gluten free.

I like to make food from scratch whenever possible.  The word ‘scratch’ is used loosely, of course . The recipe uses canned products, but as a busy mom, I can take the help from convenience foods every once in a while. As I sought out an enchilada sauce recipe that I could make from’ scratch’, I discovered that many recipes started out with a roux (butter/flour mixture). I am trying to cut back on gluten, so I substituted the wheat flour for brown rice flour when I made my roux. End result: this is the BEST enchilada recipe I have ever made! The family agreed, they all wanted seconds! There is a little prep involved in this dish, but it goes pretty quickly and is super easy. Consider making a double batch and freezing some. This is an easy make-ahead recipe as well, just store it in the refrigerator until you are ready to bake it. I served ours with a side of Rice Cooker Mexican Rice. read more…

Heating Corn Tortillas

Heating Corn Tortillas

Heating corn tortillas

Heating corn tortillas

 

 

 

Here are two methods for heating corn tortillas: In the microwave for rolling enchiladas, and on a fry pan for soft tacos.

 

Microwave (for rolling)

  • Dampen a medium sized kitchen towel.
  • Wrap three to four corn tortillas inside damp towel and place on a microwave safe plate.
  • Microwave for 30-40 seconds, or just until heated and pliable.
  • Repeat in small batches. Keep tortillas wrapped (in a second warm damp towel) while working, to maintain their pliability.
  • *Use this method for rolling tortillas, which will be baked (such as enchiladas). The dampness this method creates is not desirable for soft tacos.

Pan heating (for soft tacos)

  • Heat a nonstick skillet or fry pan over medium-high heat.
  • Place a single corn tortilla on pan and heat for 20-30 seconds (careful not to burn), flip tortilla with tongs and heat on other side.
  • Repeat, and store in a kitchen towel or tortilla warmer to maintain heat.

Hot Buttered Noodles

Hot Buttered Noodles

Hot Buttered Noodles. A home cooked meal in 8 minutes!

How often do you open a cupboard or pantry door, and think. There is nothing to eat.  I do it all the time. How many of those times do you truly have plenty to eat, you just don’t want to put any effort into preparing something? *raises hand*  Maybe, you just don’t know how to be creative with the ingredients you have on hand. If I were in Vegas, I would put money on the likelihood that you have in your kitchen, a package of pasta or noodles, a stick of butter or margarine, oil, and garlic or garlic powder. See! You have Hot Buttered Noodles!  It might sound plain, but I think it’s delicious. Furthermore, you can grab random condiments and herbs to top your noodles for a little more flavor: sun-dried or fresh tomatoes, olives, artichoke hearts, mushrooms, onions, cilantro, basil…. the possibilities go on and on. Next time you have the munchies, or are looking for a substantial meal, boil a pot of pasta and 8 minutes later, you have a home-cooked dish! Voilà! read more…

Apple Crisp

Apple Crisp

Apple Crisp. Gluten Free!

Last Friday I made this delicious Apple Crisp, but the site was under construction, so I didn’t post it. This is one of my Mother’s favorite desserts, so I made it for her for Mother’s Day. I’m sure there are plenty of you out there, who are not in search of gluten free recipes. That’s totally OK… for two reasons: One- You can NOT tell that this uses gluten free ingredients; Two- You don’t HAVE to use gluten free ingredients. The gluten free flour mix that I use is a cup for cup substitute for wheat flour, so it is easy to switch flours. You may be wondering about the oats. It came as a surprise for me, to find out that ‘pure’ oats do not contain gluten. I’m not sure why that fact was unexpected. You do need to be careful when selecting oats though, especially for those with severe gluten allergies.  Most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats, and the contamination can occur in the fields where oats grow as well. Certified gluten free oats will be labeled as such, so be sure to read the packaging carefully. read more…

Candied Orange Pecans

Candied Orange Pecans

Candied Orange Pecans... With a little kick from black pepper.

Candied Orange Pecans… With a little kick from black pepper.

It has been a week since my last post. In the future, I don’t intend to go quite so long between posts… at least not until I have filled all my recipe categories up with a few dozen posts each (a girl can dream).  My blog has been under construction, and it may look a little different to you if you haven’t visited recently. I would love to hear comments on the overall look/layout/functionality of my site. Please give me feedback in the comment section! 🙂

The other day I was browsing the snack isle when I came across an intriguing package of nuts: pecans flavored with oranges and black pepper. I can’t remember the brand, but I do remember what I was thinking… These look delicious!  I was also thinking, I could make these at home!  So, that’s what I did, and they turned out awesome! You may be thinking, it’s an odd time of year to make a snack with flavors such as pecans with orange and cranberries…. that sounds like a fall or winter snack.  Sure, they would make a perfect addition to a Thanksgiving spread, or a tasty Christmas gift for neighbors, but my cravings don’t always make sense, so I wanted them now. I kindly suggest you scroll down and print a copy of the recipe and stash it away into your cold weather recipes… but, make them right now also. After all, they taste great regardless of the season. read more…

Vegan Zucchini “Parmesan” Bites

Vegan Zucchini “Parmesan” Bites

Vegan Zucchini 'Parmesan' Bites.

Vegan Zucchini ‘Parmesan’ Bites.

Do you need ideas for a side dish or appetizer to serve for Mother’s Day? Here is a fresh idea on a popular recipe. The parmesan in these zucchini bites is actually not cheese at all. It is chopped cashews. You may have seen my post a few weeks ago for ‘Free’ Fettuccine Alfredo (gluten free and animal free), which also used cashews in place of traditional milk ingredients. These dishes truly do have a great cheesy flavor, which comes, in part, from nutritional yeast. Commonly nicknamed “nooch”, nutritional yeast can be found in health food stores. I have even found it at Win-Co, and they sell it in bulk bins, which is great, because I only need to buy a little at a time. Please don’t let the non-traditional ingredients scare you… these really do taste fabulous. If you are still hesitant, you could simply substitute the main ingredients for freshly grated Parmesan cheese. Either way, they taste great and will be a perfect addition to your meal. read more…

Corn and Tomato Salad

Corn and Tomato Salad

Corn and Tomato Salad. Seasoned with basil and vinegar.

Corn and Tomato Salad. Seasoned with basil and vinegar.

Corn season is just around the corner. Come June or July I expect grocery stores will have large pallets of super cheap, super tasty, fresh corn on the cob.  As a matter of fact, I am already seeing fresh corn in the produce section. Some fortunate consumers will have access to farm fresh corn at local produce stands and farmer’s markets. I expect many of you (speaking for myself also) will feel compelled to buy a bunch and will want some ideas for new ways to prepare it. This shall be my first of, hopefully many ways to use corn in delicious new recipes. Stay tuned for more this summer!

Corn is probably my very favorite vegetable, I have never met a corn dish that I didn’t like…. EVER! To usher in the corn season, I have made this simple salad. You can use frozen if it is not corn season, or if you don’t feel up to shucking and removing the kernels from a fresh cob. (*Note* One medium ear of corn yields approximately 1/2 cup of kernels). You can use different varieties of vinegar in your version, or even different herbs. I think basil, corn and tomatoes are a perfect trio, and even though I like the flavor of most vinegars, I don’t want one that will overpower this salad. Of course you can make this recipe any time of year, but it’s great for the warm weather. It is a perfect side dish for a barbeque meal, picnic, potluck, or while camping. And, because it does not contain mayonnaise or cream of any kind, you won’t have to worry about leaving it in the sun or heat. Super tasty, easy, versatile, and…. comforting. 🙂 read more…

Roasted Vegetables with Green Curry Sauce

Roasted Vegetables with Green Curry Sauce

Roasted Vegetables topped with Trader Joe's Green Curry Sauce.

I love Trader Joe’s. I can find so many tasty and healthy items at such great prices. They are certainly my go to store when I need to make something super quick and not feel quite so guilty about it. The frozen foods section has great meals when I don’t even have time to make something quickly, rather I only have time to throw something in the microwave or toaster.

This meal is something I can ‘claim’ that I have prepared, yet it is super simple. I have used Trader Joe’s Thai Green Curry Simmer Sauce as a topper for roasted vegetables. The green curry sauce has great flavors such as: coconut, lemongrass, cilantro, and peppers. You can use any vegetables you like, and you don’t really have to roast them. You could steam them… or you could pull a bag of frozen veggies out of the freezer and thaw them. I served mine over rice, but you could just serve the veggies on their own with the sauce, as a side dish. Keep in mind that this sauce is a little spicy. I am a bit of a wimp when it comes to heat though, so If I can handle it, I think anyone could… except, maybe, for small children that don’t do spicy. read more…

Natural Red Velvet Cupcakes

Natural Red Velvet Cupcakes

Natural Red Velvet Cupcakes. Colored with beets instead of red food coloring.

Did you know that Red Velvet Cupcakes were traditionally colored with beets? Yup! I’ve heard varying reasons for why the use of beets in cake even originated. One theory is, that beets served to sweeten cakes when sugar wasn’t readily available. Another idea is, they were used for their moistening properties. It’s also possible that the beets simply provided an appealing color. Now-a-days, Red Velvet Cake is simply about the red color, and the original beet is not often used. The most popular way to color them is with red food coloring… like TWO OUNCES worth! Can you believe that? Many of you may also know that food coloring, especially red, is known to be very harmful to our health. Some red dyes contain carcinogens, and studies have also linked this artificial dye to hyperactivity and ADHD in children. Well, enough of the heavy….. I simply wanted to make a cupcake that I was sure my family would enjoy, and I wanted to try  to make it with natural ingredients. Short story, it was a success! read more…

Fruit Nachos

Fruit Nachos

Fruit Nachos. A fresh, fruity, creamy, dessert version of nachos.

More ways to use the delicious strawberries sold at the local stand!….
I clipped this recipe out of a Sunset magazine about 20 years ago (22, to be exact). The title is a bit deceiving; you kind of need to push the word ‘nachos’ out of your brain a little. This fresh, healthy dessert tastes nothing like nachos. The similarities are, they both use ‘chips’; and you scoop up the ‘dip’ with them. In this recipe, corn chips are replaced by flour or rice tortillas, veggies for fruit, and the cheese and sour cream, for a creamy, fruity dip. Then, because I am trying to ‘dairy-free’ many of my recipes, I substituted the dip’s cream cheese for Trader Joe’s vegan spread, and swapped the honey out for agave. Both versions are absolutely delicious. read more…

Cucumber Salsa

Cucumber Salsa

Cucumber Salsa. Cool, refreshing, delicious.

Cucumber Salsa. Cool, refreshing, delicious.

Here is another fabulous recipe that I have learned from my mother in law. She can whip up anything from an idea, and it tastes wonderful. There is a salad that she serves, often in place of a lettuce salad, or sometimes in addition to a lettuce salad. It’s simply made with cucumber, tomato and onion, and seasoned with lemon juice, olive oil  and salt. It is cool, refreshing and delicious. One day, she had the idea to add avocado to it and serve it alongside corn chips, as a dip. I was soooo good. At dinner, I piled a huge spoonful of it on my plate and that was mainly my dinner. (Don’t worry, I made room for the rest of her yummy food on my plate as well). In the future, I will try to post the cucumber, tomato and onion salad.  Today, I would like to share the ‘salsa’ version. read more…

Fried Rice

Fried Rice

Fried Rice. Classic, simple and delicious.

I used to use a seasoning packet whenever I made fried rice. The whole family really likes it, so I made it a lot. As I slowly became more conscious of what I was feeding my family, it occurred to me that the seasoning I was using also contained MSG and other ingredients I did not want to feed my family. Turns out my version tasted so much better and was just as easy. There is only one thing that makes this recipe a little time consuming…. it HAS to be served with my wontons. It’s a must!  I will post the recipe for my wontons tomorrow, so on Wednesday you will be able to prepare a Chinese meal fit for a King, or yourself, your loved ones, or the animals who invade your kitchen and rob you of all your food. Regardless of who eats the meal, they will be comforted, as I am, just thinking about this delicious fare. read more…

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries. Yes, they are simple!

Had to post this while strawberry season is at its height….
You may have tried dipping strawberries in the past, and maybe the chocolate didn’t melt right, or is seized, or it started out nice, but then the chocolate got chunky and icky. You may have given up on trying it again, thinking that there is nothing simple about dipping fruit. Well, it really can be simple, so long as you follow some important tips. I can dip three pounds of strawberries in about 10 minutes, and so can you. This post does not contain a recipe per se, but instead some easy to follow directions. Next time you’re thinking of ordering fancy dipped strawberries for a special occasion, or a special someone, make them yourself and save a bundle! read more…

Coconut Lime Cookies

Coconut Lime Cookies

Coconut Lime Cookies. Made with coconut flour. Gluten free and vegan!

I was very happy with the flavor and texture of the cupcakes muffins I made last Friday, so I decided to try cookies with the coconut flour.  These turned out very well also. I considered calling them ‘little cakes’, because of their soft, fluffy texture, but I stuck with the ‘cookies’ label. These were made vegan by using flax meal combined with water, in place of eggs. That is why you see the little brown bits of flax. If you use eggs instead, they will be a solid off-white colored cookie. read more…

Welcome to Comfort Food Infusion!

Thank you for stopping by. Here you will find recipes infused with a variety of flavors, cultures, diet choices, and nostalgia. All of these foods bring me comfort and I would like to share them with you. Please feel free to comment. Click the links at the top of the page to follow me on Pinterest, Facebook, or receive posts by email by subscribing to my feeds. ~Ginger

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