Mother’s Day is a time to celebrate all your mother has done for you. One way to do this is by doing something special for her. If you would like to spend the day making your mother delicious meals and treats, it is as easy to do gluten-free as it is to do gluten-full, especially when you use the right ingredients and read the labels.
A wonderful way to start Mom’s day is breakfast in bed. She will love it, until she sees the mess in the kitchen, that is, but before that, surprise her with some of her favorite breakfast foods. If she likes pancakes or waffles, making them gluten free is easier now that there are so many gluten-free flour blends to choose from. However, we guarantee you won’t go wrong using Grandpa’s Kitchen Gluten-free Flour Blend; you can substitute it straight across for the white flour called for in your recipe. So use a favorite pancake or waffle batter recipe, or delight her with one of these tasty breakfast dishes.
- 3 eggs
- 1 cup Grandpa’s Kitchen Gluten-free Flour Blend
- 1 cup milk
- 2 Tbsp oil or melted butter
- Place all ingredients in a mixing bowl or blender. Mix well. The batter will thicken more as you mix it. If it is too thick, thin down with a little more milk until desired thickness.
- Cook on a well-greased flat skillet, frying pan or crepe maker. This recipe doubles well. Batter will keep for a week in the refrigerator.
- Fill the crepes with pie filling or fresh fruit and roll up. Top with syrup or whipping cream or both, mom deserves the best!
- 1 package or 1 Tbsp yeast
- 1 cup warm water
- 1 tsp sugar for warm water
- 1 ½ cup Grandpa’s Kitchen Gluten-free Flour Blend
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- 2 ½ Tbsp sugar
- ½ tsp vinegar
- 3 Tbsp margarine melted
- 4 oz. cream cheese
- ½ tsp vanilla
- ¼ cup softened butter
- 1 cup powdered sugar
- In small bowl, combine warm water, sugar and yeast and set aside until yeast is dissolved and very bubbly. In a second bowl mix together flour blend, salt and baking powder and set aside. In large mixing bowl, mix eggs, sugar, vinegar and cooled, melted margarine and yeast mixture. Add dry ingredients a little at a time on low speed until smooth. Mix 2 minutes on medium speed to fully incorporate.
- Drop 6 or 8 rounds of dough on large greased cookie sheet and spread batter out slightly. Place 1 Tbsp jam or desired filling in the center of each.
- Let rise 10 – 20 min. Bake at 350 degrees for 20 minutes until lightly brown. Drizzle with icing after they have cooled slightly.
- Mix together until smooth and frost or drizzle on cooled Danish rolls.
- This recipe can easily be doubled, storing the extra batter in the fridge until ready to us it. A great way to use the leftover batter is to make buns for sandwiches or rolls for dinner.
Use leftover Danish Roll batter. Preheat oven to 350 degrees. Pour batter into greased muffin pans. Let it rise for about 20 minutes and then bake for 20 minutes until lightly brown. Brush tops with melted butter.
Variation: You can add orange zest and a little concentrated frozen orange juice for orange rolls and then frost with an orange glaze.
After breakfast, and after you have cleaned up the kitchen, take your mother out for a day of pampering in the style she deserves. For lunch, find a restaurant which does gluten-free right. There are now many restaurants which offer more gluten-free options then just salads.
When evening comes, have a fun family party at home to celebrate Mother’s Day. Have everyone over for dinner and make your mother’s favorite meal. Check out our website for some delicious dinner recipes, or choose one of you own. With so many gluten-free products now available, especially our Grandpa’s Kitchen flour blend, you can make anything from gluten-free pasta to fried chicken. Everyone can enjoy the same gluten-free dishes together. Finally, end the day with one of these memorable gluten-free desserts.
Orange Fluff Cake
Start with making the Angel Food Cake, and while it is cooking, make the Orange Fluff. Once the cake has cooled, break into chunks and set aside until needed.
- Angel Food Cake
- 1 ¾ cup Grandpa's Kitchen Gluten-free Flour Blend
- 1 ½ cup granulated sugar
- 1⅔ cup egg white room temperature
- 1 ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla
- Orange Fluff
- 1 envelop unflavored gelatin
- ¼ cup water
- 1 cup orange juice
- Juice of one lemon
- 1 pint whipping cream
- 1 cup sugar
- Preheat oven to 350 degrees. Move oven rack to middle position (remove other racks).
- In medium bowl stir together Grandpa's Kitchen Gluten-Free Flour Blend and ¾ cup of the sugar. Set aside.
- In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy. Increase speed to high and beat until egg whites have doubled in volume and thickened. About 2 minutes. Beat in remaining ¾ cup sugar a little at a time on high speed; add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat.
- Sprinkle sugar/ flour mixture, ¼ cup at a time, over meringue, folding in with a spoon just until mixture disappears. (Transfer egg white mixture to very large bowl if necessary) Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
- Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter.
- Orange Fluff
- Put the water into a small sauce pan. Sprinkle gelatin over the water. Heat over low heat until gelatin is completely dissolved. Remove from heat and stir in orange juice and the lemon juice. Stir well and refrigerate. Beat the whipping cream until stiff and add the sugar beating a little more. Put the beater on low and add the cooled gelatin mixture. Mix until all is combined but do not over mix. Place half of the cake chunks into a 9x13” pan and pour half of the cream mixture over the top. Put in the rest of the cake chunks and add the remaining cream mixture. Refrigerate until ready to use. The longer it is refrigerated the thicker the mixture will become. You may serve as is or with fresh, sweetened strawberries and extra whipping cream.
If you want something a little simpler to make, this fruity dish is perfect for you.
- 2 (15 – 16 oz) cans of peaches in heavy syrup
- 1 cup water
- ½ package Grandpa’s Kitchen Gluten-Free Yellow Cake Mix
- ¾ cup butter (melted)
- Preheat oven to 375 degrees. Empty peaches with juice and water into the bottom of a 9x13” pan. Mix butter (melted) and dry cake mix in a bowl until crumbly and sprinkle over peaches in pan. Sprinkle top with cinnamon.
- Bake for 45 minutes, until bubbly and brown on top. Serve while still warm with milk, ice cream or whipped topping.