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	<title>gfe--gluten free easily &#187; appetizer</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Adopt a Gluten-Free Blogger for August … I’m Hosting!</title>
		<link>http://glutenfreeeasily.com/august-adopt-a-gf-blogger/</link>
		<comments>http://glutenfreeeasily.com/august-adopt-a-gf-blogger/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 02:49:11 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[adopt a gluten-free blogger]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6187</guid>
		<description><![CDATA[This month, I’m so excited to host the terrific Adopt a Gluten-Free Blogger event! Originated by the delightful Sea at Book Of Yum, the event has been going on for a few years now and, just as Sea intended, it’s a wonderful way to meet fellow bloggers, introduce others to new bloggers, and, of course, try new [...]]]></description>
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		<slash:comments>82</slash:comments>
		</item>
		<item>
		<title>August 2010 Support Group Meeting</title>
		<link>http://glutenfreeeasily.com/august-2010-support-group/</link>
		<comments>http://glutenfreeeasily.com/august-2010-support-group/#comments</comments>
		<pubDate>Fri, 06 Aug 2010 03:40:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Support Group and Events]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[side dish]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[symptoms]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6101</guid>
		<description><![CDATA[When:  Monday, August 9, 6:00 pm Where: Shirley’s Home in King George, VA  (Note: Please email Shirley for directions if you are local and plan to attend.) What:  This is our regular monthly meeting. We&#8217;ll begin with our shared gluten-free meal (many items will be dairy free, refined sugar free, etc.).  It will be a potluck this [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Adoption: Wendy of Celiacs in the House (Gluten-Free Crepes&#8212;Savory and Sweet)</title>
		<link>http://glutenfreeeasily.com/celiacs-in-house-crepes/</link>
		<comments>http://glutenfreeeasily.com/celiacs-in-house-crepes/#comments</comments>
		<pubDate>Wed, 04 Aug 2010 04:10:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[muffins]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6072</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays, Pennywise Platter Thursdays, and Slightly Indulgent Tuesdays. Another one of my favorite bloggers is Wendy of Celiacs in the House. I’m pretty sure that we met via Linda’s (The Gluten-Free Homemaker) weekly gluten-free roundup. (I’m betting that’s true for many of us&#8212;a big shout out and thanks to Linda for [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Birthday Camping with Gluten-Free Beer Can Chicken</title>
		<link>http://glutenfreeeasily.com/gluten-free-beer-can-chicken/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-beer-can-chicken/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 21:29:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[camping]]></category>
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		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[entree]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[peanut butter]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5929</guid>
		<description><![CDATA[Gluten-Free Beer Can Chicken

one roasting chicken, any size
couple of tbsp of olive oil
couple of tbsp of blackened seasoning rub (recipe here)
one potato or onion (optional; see notes)
6 – 8 ounces of gluten-free beer

Turn grill on high on the opposite side of where you will place your chicken. The chicken requires indirect heat for roasting. With the grill lid closed, this method equates to a 350-degree (F) oven.

Wash chicken. Pat dry.

Spread some olive oil over the entire surface.

Rub blackened seasoning over entire chicken.

See notes below for using beer can chicken apparatus if desired, but otherwise, pour gluten-free beer into can opening until halfway or 2/3 full. Keeping chicken upright, insert beer can into chicken’s cavity. Place all upright on grill. Close lid.

Roast for at least an hour, longer if your chicken is larger. Our chicken weighed 5 ½ lbs and roasted for about an hour and 15 minutes.

SUPER CAUTION WARNING HERE: Very carefully, remove can from chicken. There will still be beer in the can and it will be boiling (or close to it). Immediately pour beer out of can in a safe disposal area and remove empty can to where nobody can reach it (you don’t want someone to accidentally pick it up). I crunched ours and added it our to our recyclable bin of cans, all while wearing heavy oven mitts. 

Serve. Enjoy.

Shirley’s Notes: If you’re a fussy type, you can even buy a beer can chicken apparatus like this one. I didn’t have one, but I did use the base of my chicken roaster pan (basically a large metal saucer) to set the can in and position my chicken over. My top-heavy chicken did turn over half way through cooking, but it didn’t make any difference. It still roasted perfectly and looked great. But, again, if you’re the fussy type, you might want one of the beer can chicken holders. I’ve made a big batch of the blackened seasoning rub and keep it in our camping food box. It’s great for grilled catfish, zippy burgers, and more. Some folks like to insert a whole potato or onion in the neck of the chicken. The latter provides a strong onion flavor, I’m told. Either the potato or the onion can be eaten with the roasted chicken when all is finished cooking. I didn’t do that and I think it would have made my chicken even more top heavy, but it is an option. Last, be sure to follow the caution note above when removing the can from the chicken after roasting.]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Review of Three Terrific E-Books!</title>
		<link>http://glutenfreeeasily.com/review-giveaway-ebooks/</link>
		<comments>http://glutenfreeeasily.com/review-giveaway-ebooks/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 02:49:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Food on Fridays]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Out and About]]></category>
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		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[warning]]></category>
		<category><![CDATA[7 quick start tips]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free diner cookbook]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[sweet freedom]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5859</guid>
		<description><![CDATA[Banana Chocolate Chip Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

1 cup mashed, ripe banana (about three bananas)
1/3 cup honey
1/4 cup grapeseed oil
2 tbsp ground flax seed
2 tbsp water
1 tsp vanilla extract
1/2 cup millet flour
1/2 cup almond flour
1/2 cup gluten-free flour mix
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt
1/3 cup dairy-free chocolate chips

Preheat oven to 350 degrees Fahrenheit. Grease muffin tin for 10 muffins.

In large bowl, mix bananas, honey, oil, ground flax seed, water, and vanilla extract. Let sit for 2 minutes.

Then add flours, baking powder, baking soda, and sea salt. Mix a bit (without overmixing). Stir in chocolate chips.

Fill muffin cups 2/3 to 3/4 full.

Bake 25 to 30 minutes. Test for doneness.

Adapted from Ricki Heller, Sweet Freedom]]></description>
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		<slash:comments>88</slash:comments>
		</item>
		<item>
		<title>July 2010 Support Group Meeting</title>
		<link>http://glutenfreeeasily.com/july-2010-support-group/</link>
		<comments>http://glutenfreeeasily.com/july-2010-support-group/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 03:11:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Support Group and Events]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[picnics]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5577</guid>
		<description><![CDATA[ photo from last year&#8217;s July 4th meeting (that one held indoors) When:  Sunday, July 11, 4:00 pm Where: Biota Farm, the home of the Padovan-Hickman family in King George, VA  (Note: Please email Shirley for directions if you are local and plan to attend.) What:  A cookout/picnic event. Bring your favorite cookout/picnic dish, lawn chair/blanket, and a friend or family [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chickpea Love (aka Garbanzo GaGa-ness)&#8211;Cucumber Chickpea &#8220;Bruschetta&#8221;</title>
		<link>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/</link>
		<comments>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 11:53:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[crustless]]></category>
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		<category><![CDATA[flourless]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5521</guid>
		<description><![CDATA[Cucumber Chickpea Bruschetta

cucumber slices
can of drained chickpeas, mashed using hand masher or back of spoon
juice of about one-fourth of a lemon
chopped tomatoes
chopped onions
chopped basil or other herbs and seasonings (e.g., dill, cumin, garlic, crushed red pepper flakes)
salsa (see notes below)

Slice cucumbers thick enough that they can hold some weight. (See photo.)

In a large bowl, add chickpeas and lemon juice. Mix well. Mash chickpeas with a potato masher or back of a spoon. They do not have to be fully mashed, just spreadable.

Spread chickpea mixture onto cucumber slices using a spoon.

Mix tomatoes, onions, herbs, and seasonings. Spoon onto chickpea-topped slices.

OR

Top chickpea-topped cucumber slices with a small spoonful of salsa. Serve.

Shirley’s Notes: I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds for this recipe. We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschetta. (Not sure on the plural of buschetta. I just found out I was saying the word wrong after all these years. Apparently there's the correct pronunciation and then the Americanized pronunciation.)  Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures ... all working well together. These are very addictive for a healthy snack!]]></description>
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		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>&#8220;Big and Rich&#8221; Brownies (Gluten Free, Dairy Free) with Gluten-Free Friends</title>
		<link>http://glutenfreeeasily.com/big-rich-brownies-gf-friends/</link>
		<comments>http://glutenfreeeasily.com/big-rich-brownies-gf-friends/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 16:35:20 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[March Muffin Madness]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5065</guid>
		<description><![CDATA[Big and Rich Brownies (Gluten Free, Dairy Free)

slightly less than 2/3 cup oil, preferably a mix of extra virgin olive oil and coconut oil (liquefied), with only a little of the latter
heaping 1/3 cup cocoa powder
2 eggs
¾ cup granulated sugar (or 1/2 cup granulated sugar and 1/4 cup brown sugar; either works great)
1 tsp vanilla extract (I used my homemade version)
¾ cup gluten-free flour mix*

Preheat oven to 350 degrees Fahrenheit. Grease and 8 x 8 baking pan.

Mix all ingredients, mixing well. 

Spread the batter in the greased pan. Bake for about 25 to 30 minutes or until brownies test done enough, but are not overcooked. (Toothpick test may still show some chocolate, but not much.)

Cool (don't skip this step!) and cut into squares.

*As I've shared here at gfe before, I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed. However, I’m sure another mix of other gluten-free flours that one would use in similar recipes could work as well.

Adapted from Pete and Kelli Bronski of No Gluten, No Problem and their cookbook, Artisanal Gluten-Free Cooking

Shirley’s Notes: No xanthan gum is required. These brownies have a very slight coconut flavor. They are somewhat dense, rich in flavor, and big in size (when cut into large squares like I did LOL, although small squares are good, too), but they are not heavy in any way. They are really very nice gluten-free, dairy-free brownies that all will enjoy. I just made these brownies again for mom and dad and they loved them!]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Melanie of Gluten-Free Krums and Avocado Artichoke Salsa</title>
		<link>http://glutenfreeeasily.com/adopt-gf-blog-avocado-salsa/</link>
		<comments>http://glutenfreeeasily.com/adopt-gf-blog-avocado-salsa/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 14:22:01 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[30 Days to Food Revolution]]></category>
		<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Simply Hot Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
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		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[artichokes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[food revolution]]></category>
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		<category><![CDATA[healthy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5228</guid>
		<description><![CDATA[This post is linked to Simply Hot Recipes and Gluten-Free Wednesdays. Several years ago I was happy to discover the book, Buddy, Bagels, and Me. Lovingly written and beautifully illustrated by Melanie Krumrey, it&#8217;s her family&#8217;s personal story on celiac and gluten intolerance. This book is aimed at children, but reviews said it was great for adults as [...]]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Elegant and Easy Party Puffs</title>
		<link>http://glutenfreeeasily.com/elegant-easy-party-puffs/</link>
		<comments>http://glutenfreeeasily.com/elegant-easy-party-puffs/#comments</comments>
		<pubDate>Tue, 25 May 2010 17:12:33 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pizza]]></category>
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		<category><![CDATA[seafood]]></category>
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		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[coconut]]></category>
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		<description><![CDATA[Elegant and Easy Party Puffs

1 cup water
1/2 cup (8 tbsp) of butter (or non-dairy butter, see notes)
1 cup sifted flour (I used my gluten-free flour mix*; see notes)
4 eggs

Mix water and butter in large pan and bring to a boil.

Add flour; stirring constantly. Mixture will roll into a ball and leave the side of the pan.

Remove from heat and cool a few minutes (no longer than 5).

Add eggs, one at a time, beating thoroughly after each egg.

Drop from heaping teaspoon onto ungreased baking sheet. (I line my baking sheet with parchment paper.)

Bake at 400 degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.

Cool.

Prepare puffs for filling by flipping over and cutting off a small circle from the bottom. There is a natural indentation from baking and this cut only takes a second. (You can see these discarded circles in the photo.) Then spoon in filling of choice. I like to do mine assembly line style, doing all the cutting and then all the stuffing. If you want your puffs to be more like a petite “croissant” sandwich, you can slice off the top of the puff while it's upright, set it aside, fill the puff, and then replace top slice. (The top slice is prettier than the bottom, which is why I discard the bottom for my method.) The top "cover" method works well for sweet, “cream” puffs; e.g., ones filled with chocolate, whipped cream.

Refrigerate until serving.

Makes about thirty puffs, depending on size. (Puffs can be made larger if desired. The ones in the photo are about 2 to 3 inches.)

*I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Adapted from my friend, Sandra

Shirley’s Notes: If you do a search online or look in the celiac listserv archives, you will see tons of variations on these puffs. Some add vanilla to the recipe, some add salt, some add sugar, and some add all three. As I stated, different gluten-free flour mixes can be used. Use your favorite flour mix that is not overly heavy. One gluten-free flour mix that was used in a recipe on the celiac listserv for puffs was a mix of ¼ cup millet flour, ¼ cup sweet rice flour, and ½ cup potato starch. Non-dairy butter can be used. (I made these puffs with margarine before I knew butter is better for one who is not dairy intolerant.) I just tried making these with coconut oil and the flavor and texture are great, but the batter was not the right consistency. When I get that amount right, I’ll update this info to let you know for sure. You can only use this recipe to make éclairs or savory rolls. Insert batter in a pastry bag (or zipper-type plastic bag with corner snipped to appropriate width) and make a tube of batter. Bake. Slice off top of roll and reserve. Cool. Fill. Replace top. Sandra would make hers ahead and freeze; then she’d simply thaw and fill them.]]></description>
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