Sunday, August 1, 2010

Gluten-Free Zucchini (Walnut or Chocolate Chips) Bread

It's has been awhile since my last post... I have put my baking on hold because I was busy with my other hobby. As some of you know or have seen my other blog. I am also enjoy knitting and designing knitwear. So for the past few months, I was busy getting a few projects completed for a quite a few publications. But here is not a place for knitting; it is a place for cooking and baking.

As my husband's garden in full bloom, zucchini is popping up everywhere.. so it's only appropriate that I baked some zucchini bread! So here it is...

Make a loaf

Preparation Time: 10 Minutes
Cook Time: 50-65 Minutes


  1. 1/2 stick of salted butter
  2. 1/4 cup of vegetable oil (optional)
  3. 3/4 cup of light brown sugar
  4. 1/4 cup of sugar
  5. 1 1/2 cup of Silkie Flour Mix (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch)
  6. 2 eggs
  7. 1 1/4 tsp of xantham gum
  8. 1 tsp of baking powder
  9. 1/2 tsp of baking soda
  10. 1 tsp of ground cinniman
  11. 1/8 tsp of nutmeg
  12. 1/2 tsp of GF vanilla extract
  13. 1 1/2 cup of shredded zucchini
  14. 1/2 cup of chopped Walnut (optional) - with nuts version
  15. 1/2 cup of chocolate Chips (optional) - chocolate chips version
  16. 2 tbsp of light brown sugar for sprinkle on top (optional)

  1. Prehead oven to 350 degree, greased 1 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper.
  2. Use mixer, cream butter and sugars until fluffy
  3. With mixer running, add egg and vanilla extract to the mixture
  4. Whisk flour mix, baking powder, baking soda, salt, xantham gum, nutmeg and cinniman together and add the dry ingredient to the wet ingredient in the mixer
  5. If the dough appears too dry, add 1/4 of vegatable oil
  6. Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter
  7. Pour batter into the prepared pan, if desires, spinkle a couple 2 tbsp brown sugar on top of the batter
  8. Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean
  9. Let cool for 10 minutes before serve.
Happy Baking!

Wednesday, May 19, 2010

Gluten-Free Awareness

It's been awhile since my last post. Life has been busy lately and I will try to keep up with my blog as much as possible. I have a couple recipes in the work so stay tune.

The main reason for this blog is to share something I saw last week in a conference and I was very excited about. I was in Boston last week for a pretty big conference - EMC World. For those people in the IT industry, probably know or at least heard of the company EMC. I am not here to discuss the company but to share what I had experienced in the food offering in the conference... whether it's the arrangement of the conference or the hotel that the conference is being hold... it was a great news for anyone who is in GF diet.

The conference, it was just like a typical conference with thousands of attendees. The conference offered breakfest and lunch for the most days. The way the meal setup were pretty typical as well.. the dining hall has about 30 food lines set up and I was just assuming all the line were the same... in fact my assumption was correct; 29 out of 30 food lines were indeed the same; offering pretty general food and nice selection of food for different dietary needs. However, I was shocked to see that the very first food line had a sign said 'Gluten Free Only'. I was shocked because I have never would have imaging that there would be a delicated food line especially for 'Gluten Free' diet. As more people are dignosed with Celiac Disease or with wheat allergies or choose to be in 'Gluten Free' diet, the growing awareness of the needs to serve GF in the hotel and restaurant is a wonderful news.

It's happy to see the change and I am hoping more hotel and restaurant will adopt to the need... now my husband is attending a conference next month in Orlando... just hope that same arrangement will set up in his conference!  

Tuesday, March 16, 2010

Vegan Double Chocolate Chip Cookie with GF option

I have modified the Neiman Marcus Signature Chocolate Chip Cookies recipe into this Vegan Double Chocolate Chip Cookies recipe. I also included the Gluten Free version of this recipe. It's easy, quick and absolutely YUMMY!

Make about 15 - 24 cookies
Preparation Time: 10 Minutes
Cook Time: 10-14 Minutes


Vegan Version:
  1. 1/2 Cup of oil or 1 stick of soy margarine*
  2. 1 Cup Brown Sugar
  3. 3 Tablespoons of sugar
  4. 1 Egg Substitue** (1 teaspoon of baking powder + 1.5 tablespoons of water + 1.5 tablespoons of oil)
  5. 1.5 teaspoons of GF vanilla extract
  6. 1/2 teaspoon of baking powder
  7. 1/2 teaspoon of baking soda
  8. 1 3/4 cup of flour ***
  9. 1 1/2 tablespoon of cocoa powder
  10. 8 oz of Vegan chocolate Chip ****
  11. pinch of salt
  12. 1 tablespoon of ricemilk or soymilk*****
Gluten Free Version:

* Use 1 stick of unsalted butter or 1/2 cup of oil
** Use 1 large Egg instead of Egg Substitue (#4)
*** Use Silkie Flour Mix (1/2 cup of Brown Rice Flour, 1/3 cup each of White Rice Flour and Tapioca Flour, 1/4 cup of corn Starch, 1/8 cup of potato starch, 1/8 cup of sorgum flour, 1 1/4 teaspoon of xantham gum) (#8)
**** 8 oz of Semi-sweet chocolate chips
***** use regular milk instead of rice or soy milk

  1. Prehead oven to 375 degree, greased 2 cookie sheet with oil spray.
  2. Use mixer, cream butter or oil or soy margarine and sugars until fluffy
  3. With mixer running, add egg or egg substitute and vanilla extract to the mixture
  4. Whisk flour, baking powder, baking soda, salt together and add the dry ingredient to the wet ingredient in the mixer
  5. If the dough appears too dry, add the milk
  6. Add cocoa powder to the dough until incoporated
  7. Stir in chocolate chips to the dough 
  8. Use a tablespoon or a small scoop to drop the dough onto the prepared cookie sheet, space them about 2 inches apart.
  9. Bake 10-14 minutes or until it's done by putting a toothpick into the cookie and it comes out clean. The baking time also depending on the oven, it might take lessor or longer time.

Happy Baking!

Saturday, March 13, 2010

Happy St. Patrick Day!

It's St Patrick Day... it's time to make some GF Green chocolate chip cookies and Vegan Green sugar cookies. They are not my new recipes.. I simply use my regular chocolate chip cookie and sugar cookie recipes with some green coloring. They looks festive don't they?

Happy St. Patty Day!

Tuesday, February 16, 2010

Vegetarian Spring Roll with Gluten-Free Option

It's chinese new year, Spring roll is a must have for a traditional chinese dinner. After spring roll is deep fried, the skin turns golden, the color and the shape of the spring roll represent a 'Gold bar'. For serving spring roll in chinese new year is to present 'Gold' to guests and wish all the guests to make more money in the coming year. And yes, everyone cares about money nowaday.. and chinese do cares about money way too much sometimes. In a more traditional chinese spring roll, the fillings aften contains pork and shrimp along with shredded vegetable. As for me, I opted for vegetarian version and tofu is used as potein. I have often bought my version of spring roll to potluck dinner and everyone often ask for the recipe. I am finally going to share it.

A typical spring roll wrapper is made with wheat; to make a Gluten-Free version, use vietnamese rice paper wrap instead. The Gluten-Free version is healthier since it's not fried. The fillings for both version is the same in exception of the wrapper. My version of the spring roll is really my version so I did not use the traditional ingredients that my mom would normally use in Hong Kong or my vietnamese friend would do in a more traditional vietnamese spring roll or summer roll.

People often think that it's time consuming to make spring roll. In reality, you will be surprised how easy it is. Preparation Time: 20-30 minutes, 1 hr of cooling time for fillings (optional but recommended)
Cook Time: 15 minutes

NOTE: It is the best to prepare the fillings early and let it cool and drained any liquid from the filling. The heat and the moisture will potentially break the wrapper. It is also important to fry the spring roll right after you wrapped it. In addition, the wrapper makes a lot of different in taste. If you are oversea, the wrapper that sell in supermarket tends to be thicker. If you have access to a oriental supermarket, get your wrapper from there instead, asian wrapper is much thinner so you don't taste too much flour. You can always find them in freezer section. So you will need to defrost it before using. Also, you can use any kind of vegetable for the fillings. But make sure to chop it up fine.

  • 1 package of spring roll wrapper or rice paper wrapper
  • 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket)
  • 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip
  • 2 cups of bean sprouts
  • 1 package of Chinese Pickles Vegatable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip
  • 2 tablespoon of Gluten-Free soy sauce
  • 1 teaspoon of kosher salt
  • 1 tablespoon of chinese cooking wine or red wine
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of sugar
  • 2 teaspoon of  sesame seeds oil
  • 2 tablespoon of cooking oil, prefer olive oil
  • 1/2 cup of water
  • 1 teaspoon of rice vinegar (dipping sauce)
  • 1 tablepoon of of GF soy sauce (dipping sauce)
  • some seseme seed oil (or hot oil if you prefer spicy)

  1. Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegatable and drained.
  2. When the wok is hot, cook bean sprouts and stir it until it heat through, about 2 minute. Note: Make sure to keep stirring to prevent stuck on the wok. Remove from wok and set aside.
  3. Put oil in the wok and gentle move the wok left and right to let the oil coats the bottom, put rainbow slaw and tofu and stir it for a minute, then add pickle and stir for another minute. 
  4. Add soy sauce, wine, salt, sugar, white pepper and stir it until the seasoning well blended into the vegetable; about 3-4 minutes. Make sure not to overcook the filling, you would like the vegetable still a little crunchy.
  5. Add the bean sprouts into the wok and stir until heat through about 1 minute or so. Taste the fillings and add more salt if necessory.
  6. Turn the heat off and add the sesame seed oil and stir the oil into the fillings.
  7. Put the fillings into a drainer and cool off.
Vegan Version:
  1. Pour Canola oil into wok, make sure there is enough to cover the spring roll when frying or use a deep fryer if you have one.
  2. Lay 1 spring roll wrapper in diamond shape on a flat plate, put 2 tablespoons of the fillings in the middle of the wrapper; make sure not to overstuff the wrapper, you would need to leave 1.5" on each sides in order to wrap the spring roll.
  3. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.
  4. Fold both sides to the center so that the edge of both sides meet in the middle
  5. Hold the sides and roll the spring up until the other edge, use some water to bind the top close. Use more water if necessary to secure the side.
  6. Put the spring rolls into hot oil, make sure don't put too much spring roll in the wok at one time, make them in small batch. Fry the spring roll until it turn golden and dry it until some paper towel.
  7. Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately.
Gluten Free Version:
  1. Fill a large shallow bowl with warm water, put rice paper into the shallow bowl one at a time; otherwise, they will stick together. When the rice paper is soft about 15 second, remove from bowl and drained the water.
  2. Lay the rice paper wrapper in a dry clean cloth and follow step 2 -5 above. You would not need to use water because rice paper is naturally stick together
  3. Combine dipping sauce and serve immediately. 
Happy Cooking!

Sunday, February 14, 2010

Happy Chinese New Year!!!!

Happy Chinese New year everyone. This is the year of tiger... so this year is sort of my year since I am born on the year of tiger way back when. Anyway... I am going to my friend house for new year dinner later this evening and I am trying out some new recipes for cookies and other dishes. I will post them later when I got the Chance to post it. Above is a pictures of my Vegan Cookies Platter; it contains Vegan Double Chocolate Chip Cookies and my sugar cookie. For those of you that are not chinese, the characters in the front said 'Happy New Year!'

Now the picture here is newer recipe for my favorite Gluten Free White Chocolate Chip Cookies with Macademia Nuts. My other recipe is good but it's a little bit too runny when baking. I have modified the ingredient and I came up with a better version of the cookie. I will post it when I got a chance to write it down.

Now the pictures here is the my Gluten-Free and Vegan spring roll filling. I have made this for a long time and my neighbor always wanted the recipe. It is so easy that I am too afraid to give out my secret. But I am going to share it. In chinese tradition, pork and shrimp are often included in the fillings. I opted for vegetarian version. The wrapper skin is not typically used wheat flour. For Gluten-free version, I actually wrap my filling using rice paper and it is not deep fry. In a way, it is heavier.

Here is a closer look of my Vegan Double chocolate Chips Cookie. It's my daughter favorite now. She loves the cocoa powder in the dough.

I promise, all the recipes will be posted as soon as I get the chance too and again.. Happy Chinese New Year Everyone and stay healthy!

Wednesday, February 10, 2010

Trouble Eating Out.. Good or Bad?!?

Once my husband is forced to be in a gluten free diet... Eating out has been a major issue for him. It basically rule out most of his favorite restaurant. It was a sad day. Because of this eating out problem, we were force to cook at home more often than usual and has to constantly reminding myself not to use any gluten. It is a big adjustment but once you get into habit of it. It is not that bad.

So what is the good and what is the bad for not being able to eat out...

The good:
  1. Save money - Since you are not paying for restaurant food and service; often time, even though the restaurant serve gluten-free, they tend to be a little bit more expensive because the cost of the ingredients are often more expensive.
  2. Stay Healthy - By cooking at home, you are more awared of the ingredients that are involved making a dish. Often time, you can't really know what was in the dish even though they might seem gluten-free. 
  3. Be a better Cook - I have been doing a lot of research on gluten-free cooking and exploring and experimenting different recipes. By doing that, I am actually learning to be a better cook and learn to cook more variety. It's always a good thing.
The Bad:
  1. Cost Money - I know I mentioned above that 'Save Money' is a good thing. But the initial phase of getting the gluten-free ingredients does cost quite a bit of money. Imagine spends $20 on a bag of Xantham gum or different type of flour for example. The ingredient cost a quite a bit, but they do last awhile.
  2. Time Consuming - Even though I enjoy cooking now, however, it is time consuming expecially after a long day of work and need to prepare a meal that is not so much 'Out of the pantry'.
  3. Shopping Take Longer - Often time, you will need to go to health food store to get the gluten-free ingredients; luckily, most of the larger supermarket does carry gluten free item now. If you are not shopping in the gluten-free aisle, you will have to read every single label and make sure that there is no known and/or hidden gluten in it. That will cost sometime.
  4. Bye Bye Corona - This is extremely hard for my husband because he loves beer and Corona is his favorite. He is not a wine drinker so it's not easy for him to just switch. It was like the end of day when he found out that he could not have beer. He tried some gluten-free beer, it is just not the sample. Beer is not created equal afterall.
Sometimes, it is the idea of not being able to just simple going out and have a meal that it's difficult for a lot of people I talked to with Celiac Disease. But I think as long as being aware and smart about what you order, it will get easier.