Today is my boyfriends birthday and his favorite cake is angel food cake. I have created one that is gluten free, dairy free and soy free but I do use sugar. However the sugar I use is raw sugar which I grind to a very fine powder.
This cake is a very light airy cake which I like to smother in smashed fresh fruit like strawberries or blue berries. I'm glad he likes my Angel Food Cake and since its gluten, soy, dairy free I can enjoy a piece with him. .....and for all of you viewers here is my recipe. I hope you all enjoy it.....Tastefully gluten free, Jan

Angel Food Cake
Ingredients:
1 ½ cups egg whites (about 11)
Sugars divided as follows: ¾ cup raw sugar finely ground ½ cup raw sugar finely ground
¼ cup corn starch
¼ cup white rice flour
½ cup tapioca flour
1 ½ tsp cream of tartar
¾ tsp salt
¾ tsp vanilla
Instructions:
Preheat oven to 350*
Place egg whites in a tall sided large bowl for 30 minutes at room temperature
In one bowl sift together (preferably 3 times sifted) the ¾ cup sugar, cornstarch and flours set aside
Now add the cream of tartar, salt and vanilla to the egg whites and beat on a medium speed until there are soft peaks
Gradually add the ½ cup of sugar two tablespoons at a time until you achieve stiff peaks
Gradually (about ½ cup at a time) fold in the flour mixture
Gently spoon into ungreased tube pan
With a knife gently cut thru to remove air pockets
Bake on the lowest oven rack for 45 to 50 minutes or until lightly browned and top looks dry
Immediately invert pan and cool completely (about 1 hour)
Run a knife down edge and center to remove from pan
Serve plain or dressed with fresh fruit toppings

Tip: if you don’t have the feet on your tube pan to let it cool upside down just put the cone center upside down on a wine bottle make sure the bottle isn’t empty to keep it from toppling over

Jan's Quinoa

Jan’s Quinoa
Ingredients:
1 cup quinoa
2 cups water
1/2 cup chopped Italian parsley(fresh)
2 cloves minced garlic
2 Tbs diced shallots
2 Tbs thinly sliced sundried tomatoes
9 Kalamata olives
1/2 lemon
1/4 cup white wine
1 tsp sea salt
¼ cup extra virgin olive oil
Instructions:
Put quinoa and water in a saucepan and bring to a rapid boil. Stir once cover then turn down to a simmer for 15 minutes.
Put extra virgin olive oil in the skillet with the garlic and shallots and simmer until shallots are clear. Then add the salt, sundried tomatoes ,squeezed lemon and wine and let simmer for an additional 3 minutes then take off heat
Put the cooked quinoa in a large bowl. Pour the shallot mixture on top as well as the chopped Italian parsley and Kalamata olives. Toss all together then serve.

This is a great side dish for just about any meal with meat or fish or even by itself as I have had it.

What’s really great about this recipe is the many variations you can make by just being a little creative. You can add as many of your favorite vegetables cooked or raw as you would like such as carrots, cucumbers or radishes for an example. Quinoa is a great source of protein too. I hope you enjoy this tasty dish. Here's to happy cooking and happy eating gluten free and then some!~ Jan

Hi everyone and happy spring! I've shown you these cookies before but now I'm including the recipe! :) It just goes to show that gluten free, dairy free, soy free, etc free is not taste free! Mmmm yummy "Almond Cookies" Keep checking up on me, more recipes are coming! Have a beautiful and tastefully gluten free day!........ Jan

Almond Cookies
Ingredients:
¼ cup coconut oil
1 ½ tsp pure vanilla
½ tsp pure almond extract
1/3 cup pure maple syrup
1+ 1/3 plus 2 Tbs brown rice flour
1/8 tsp salt
½ tsp baking soda
Roughly 18 whole roasted almonds
Instructions:
Preheat oven to 350*
Sift dry ingredients together and set aside
In a large bowl blend Coconut oil, vanilla, almond extract and maple syrup until frothy add dry ingredients with a fork until all is moist. Form one inch balls and place on parchment lined cookie sheets Lightly make a fork print across the tops of the balls then push in one almond lightly Bake 14 to 20 minutes or until bottoms of cookies are lightly browned Let cool on a cooling rack

"Jan's No Soy Soy Sauce"

Hi everyone! Yes, I've missed you too! Great news....I have new recipes for  everyone! We will start out with one of my new favorites "Jan's No Soy Soy Sauce". When I went gluten free I also went soy free which was sad because I had to give up all my Asian soy loves....no more soy sauce or teriyaki or tamari! I was having fun with all the other new things I was eating so I just resigned to not eating Asian. Well, the good news is I have many of my Asian loves back thanks to my latest creation. "Jan's No Soy Soy Sauce" is a fantastic replacement for soy sauce and I use it in every way I used to use regular soy sauce. With that said here's a picture of Shrimp Stir Fry that I made using my No Soy Soy Sauce. Stir fry is pretty easy First I prepare some gluten free Asian rice noodles according to package directions. I rinse them and set them aside. Then I take sesame oil and stir fry whatever veggies I want or have. Sometimes making stir fry is a great way to clean out the fridge. :) I used scallions, carrots, bell pepper, shallots and fresh ginger. I slice and dice then let it fry in the sesame oil til andante then I added some washed and cleaned shrimp with tails still on and threw them in the skillet til opaque. adding the noodles I then added my soy sauce...about a cup. I let that start to sizzle when I threw in a couple lightly beaten eggs. I let that cook a few minutes til eggs cooked up then threw in some raw cashews tossed it up and voila"....awesome goodness.I even threw on some toasted sesame seeds that I happened to have...:) Hope you love this sauce as much as I do Until next time here's to happy cooking and happy eating! ~ Jan

"Jan’s No Soy Soy Sauce"
Ingredients:
¼ cup balsamic vinegar
1 Tbls. chicken bouillon/base
1/8 tsp. ginger
1/8 tsp. garlic powder
2 Tbls.  unsulphered molasses
¼ cup water
Instructions:
Put all ingredients into a sauce pan Boil on medium heat until it cooks down some 10 to 15 minutes Let cool then jar Use on all your favorite foods instead of soy keep refrigerated