Blondies (Gluten Free) from Betsy Davis

For those watching their gluten intake, these blondies are so yummmmmmy! Thanks to Betsy Davis for bringing them to the October Historical League meeting.

For this recipe you have to make an all-purpose gluten-free flour blend, the recipe follows with my notes in parenthesis:

ALL-PURPOSE GLUTEN-FREE FLOUR BLEND - Recipe from the How Can It Be Gluten Free Cookbook, Volume 2
4 1/2 c plus 1/3 c white rice flour (I made rice flour by buying the rice and grinding it in my Nutrabullet with the grain blade)

1 c brown rice flour

1 c potato starch (Bob's Red Mill brand is available at Sprouts)

3/4 c tapioca starch (Bob's Red Mill brand is available at Sprouts)

3 Tbs nonfat milk powder
Makes about 9 cups gluten-free all-purpose flour.  Transfer to an airtight container and refrigerate for up to 3 months or freeze for up to 6 months.  Bring to room temperature before using; if you don't bring the flour to room temperature before using, the recipe may not work as expected).

BLONDIE RECIPE
Ingredients:
1 3/4 c All-Purpose gluten-free flour

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp xanthan gum  (Bob's Red Mill brand is available at Sprouts - this is what makes the blondies hold together)

7 Tbsp unsalted butter, melted and cooled

1 c packed brown sugar, light or dark

1/2 c granulated sugar

2 large eggs

2 Tbsp milk

4 tsp vanilla extract

1/2 c white chocolate chips

1/2 c semisweet chocolate chips
Directions:
1) Adjust the oven rack to the middle position and heat oven to 325 F.
2) Make a foil sling for an 8-inch sure baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide.  Lay the sheets of foil in the pan perpendicular to each other with extra foil handing over the edges.  Push the foil into the corners and up the dies of the pan, smoothing the girl flush to the pan; spray with vegetable spray.
3) Whisk the flour blend, salt, balking powder and xanthan gum together in a bowl.
4) In a large bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain. Whisk in the eggs, milk and vanilla until very smooth.
5) Stir in the flour mixture with a rubber spatula until the flour is completely incorporated and the batter is homogeneous, about 1 minute.
6) Fold in the white and semi-sweet chocolate chips. (All of my chips sank to the bottom of the batter when they cooked.  The next time I make this I will scrape the batter into the pan and sprinkle the chips on the top and see how that does.)
7) Scrape the batter into the prepared pan and smooth the top with a spatula.
8) Bake until blondies are a deep golden brown and a toothpick inserted i the center comes out clean, 50 to 60 minutes, rotating the pan halfway through baking.
9) Let the blondies cool completely in the pan, about 2 hours.  Using the foil slip, remove the blondies from the pan.  Cut into desired size squares and serve.
Blondies can be stored in an airtight container at room temperature for up to 2 days.

Garlic and Lemon Chicken with Red Potatoes

Tastes & Treasures cookbook has lots of chicken recipes with Braised Chicken over Fettucini on page 168 a family favorite. Here's a new one that is delicious.

GARLIC & LEMON CHICKEN with GREEN BEANS & RED POTATOES
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Thanks to SkinnyTown USA