Gluten Free at The Oregon State Fair

Gluten Free at The Oregon State Fair

I started by searching for Gluten Free Oregon State Fair and came up with Minnesota State Fair and a bunch of local Gluten Free Food Fairs....but nothing where I was going?  Like many other people on a Gluten-Free diet, we use search engines and try to map out where we are going to eat ahead of time.  Leaving town is a process!  That's the intention of most of the traffic on my website...to see what's in store when they get here.  Well, lucky for me, this search was just to see if I had any competition.  I was on my way to deliver to Mel's Diner at the Oregon State Fair.  It was a beautiful Summer day.  I had turned out some of the most moist Sandwich Rolls, White Bread and Flatbread.  Packaged, labeled and ready to go, we headed from the beach about an hour East into the Valley.  Travelling into the Valley from the Oregon Coast is a beautifully scenic drive.  Rivers, Mountains, Farms, then the City.  The coastal breeze was cool but I knew we'd be in the Summer heat soon enough.  Arriving to the fair, we were greeted at the gate by a friendly-but-tough guard that lightened up when we told her where our delivery was going.  Everybody knows Mel!

Arriving to Mel's felt like home.  I grew up with her, but she and her staff have a way of making you feel comfortable even if you didn't.  Like they would remember what you ordered last year and every other.  Gluten-Free can be scary for some food vendors and restaurant owners if they do not need it themselves.  Proof's in the puddin.  But this was not a hard sell.  Mel is more than excited, having a network of Gluten-Free friends herself.  She's taken the time to make sure everything is safe and ready to go!

 

Everybody wants to be able to eat...don't they?  Most Celiac's end up just snacking on findings from the grocery store.  It's like torture walking amidst all of the smells of all of the foods you cannot eat!  In lieu of making my way East, I did not eat a large breakfast.  I was anticipating lunch at Mel's.  The menu is pretty simple, and focused on quality.  Nice, fresh ingredients and cooked to perfection.

Mel's friends and family are warm and inviting.  (Mel is not pictured because she was busy running here-and-there).  My order was ready in about 3 minutes flat!

 

 
 With an ice cold lemonade and fresh hot Chicken Fajita in a GF Flatbread Wrap....we sat and enjoyed under the only covered eating area at the whole fair!  This wrap had just the right proportions of meat, cheese, grilled onions and peppers, salsa and sour cream.  Just enough to ooze out the bottom and be sopped up with the flatbread!  Mel really thinks of everything.  She's a seasoned veteran of the Oregon State Fair and it shows.  She's got amazing attention to the details and really knows how to take care of her patrons!

Chicken Fajita in a Gluten Free Flatbread Wrap

 

Gotta love action shots...

 

Spending the day at the Oregon State Fair was wonderful.  The hot sun felt nice.  Cold lemonade galore was refreshing.  The kids and I laughed at the hypnotist show, and ofcourse had to go pet all of the animals.  There's so much more to do that we will be back to deliver later this week....oh darn! 



Lovin the fajita as well...



and has time to stop and smell the petunias...

   

Basic Gluten Free All-Purpose Bean Flour Mixture

It has been brought to my attention that my Gluten Free customers need a really good flour mix.  I guess we all grew up on bleached all-purpose flour.  But now, we have to mix and measure to get the muffins and cakes we actually want to eat!  When I bake bread, muffins, cakes and cookies this is my go-to mix.  It has a ton of protein and nutrients that classic white mixes just lack.  Anytime I post "What's for Dinner" I will specify Bean Flour Mix and expect it's probably on hand!

Bean Flour Mix:
2 Cups Garbanzo Bean Flour
2 Cups Sweet White Sorghum Flour
4 Cups Tapioca Flour
4 Cups Non-GMO Corn Starch

Mix these together in a bowl of into a 2 gallon plastic zip-loc bag. No need to sift.  I store this in a plastic bag and use as needed. I hope you enjoy!

Granny Apples Muffins

Granny Apples Muffins originated while I was pregnant with my third son.  Craving tart or tangy apples, I made my trek to the market.  There I was, indecisive over fresh, dried and chips.  There is nothing like getting exactly what you want to eat!!  Later that day, I was suddenly inclined to take my craving to the next level.  Granny Apples Muffins include Granny Smith's chewy-dried & Crispy dehydrated chips...and even sauce...they are magical!!

Granny Apples Muffins are moist and sweet with hints of cinnamon spice and fresh lemon zest.  Each bite has a bit of creamy frosting, a tangy morsel of dried apple and a bit of sour apple crunch to round it out.


Ingredients:

1 Bag of Granny Smith Crunchy Dried Apple Chips
1lb Butter at room temp

DRY:

Bean Flour Mix = 4c Total:
-1/2c Garbanzo Flour
-1/2c Sweet White Sorghum Flour
-1c Corn Starch
-1c Tapioca Flour
-1c White Rice Flour
1tsp Xanthan Gum
1tsp salt
1tsp Baking Powder
2tsp Baking Soda
2tsp Unflavored Gelatin
1 & 1/2c Evaporated Cane Juice
2tsp Cinnamon

WET:

3 Whole Eggs
3tsp Vanilla Extract
1c Vegetable Oil
1c Gravenstein Applesauce
2tsp Cider Vinegar
1 & 1/2c Hot water (tap is fine)
2c Dried Apple slices (Medium chop)
Zest & Juice of 2 large lemons (Fine grate on cheese grater)


Gather 2 Medium mixing bowls, electric mixer & beaters, Sharp Large Kitchen Knife & Cutting Board, rubber spatula, dry & liquid measuring cups, measuring teaspoon, cheese grater, Wire whisk, paper muffin cups (or none w/ cooking spray) & muffin tins.

• Preheat oven to 350 degrees.
• Measure out hot tap water & into that, add chopped-dried apple slices (set aside until wet ingred. are mixed).
• Mix all dry ingredients in one bowl with your wire whisk. 
• Add all wet ingredients (Including Water w/ apples in it) into second mixing bowl & mix w/ electric mixer.
• Pour wet onto dry and begin mixing w/ electric mixer on low speed (for about 2mins).  (Be sure to clean the sides of the bowl w/ spatula to prevent dry flour clumps).
• Insert paper muffin cups into muffin tins or spray tins with cooking spray.
• Using a medium icecream scoop, ladel 1 scoop into each muffin cup.  If you are making mini-muffins, use a smaller scoop.
• Bake for approx. 10-15mins...depending on your oven.  Muffins will turn golden and should feel springy but not squishy to the touch.  Remember that they are better a little less than over because they will continue to cook for a bit while cooling.
• Make Frosting

Basic Frosting:
1lb of butter @ room temp
1tsp Vanilla Extract
3/4 to 1lb bag of powdered sugar
Cream Butter & Vanilla
Add in powdered sugar slowly while mixing.
Beat until smooth.
Spatula into a frosting bag fitted with your tip of choice.

• Remove muffins from oven. Extract  each from muffin tin onto a rack or cool, clean surface. Let cool for approx 1 hour.
• Frost from bag and sprinkle the crispy apple chips on top.

Tip: If you plan to eat at a later time, refrigerate cupcakes and wait to adorn with apple chips until just before they are served.  This way, they will remain crunchy and add a lot of texture.


Smile and Enjoy!!!


 

 

Garden Fresh Pizza

     Tonight I was craving BBQ Chicken Pizza.  Last time I bought one from a local restaurant, I ended up spending $18.95 for a meager individual size.  Its soggy thin crust was only worthy of a fork and the ratio of chicken to sauce was disproportionate.  Not doing that again!!  My crust is thicker and sturdy, so you can pick it up to eat it!  Plus, it's as familiar to use as any other crust out there.  
     I began slicing the chicken and found myself utterly inspired by some fresh pickings from my garden.  Cherry Tomatoes, Cilantro, Brussel Sprouts, Purple Garlic...simply nutritious!  This time of year, we eat mostly vegetables.  Even on our pizza!  The crust is an original recipe that has been a top seller in my Gluten Free Bakery.  This pizza turned out chewy, tangy, cheesey and has a kick to it!  I hope you love it as much as I did!

 

 

GARDEN FRESH PIZZA

 

 

1- Family Size GF Pizza Crust
1- Large Boneless Skinless Chicken Breast (Sliced thinly & Sautee w/ Potato)
1- Medium Yukon Gold Potato (diced small & Lightly Sautee w/ Chicken)
1/4c GF BBQ Sauce (Spread onto crust)
2-4 Cloves of Garlic (Chopped Finely & Place onto sauced crust)
1 Lg Brussel Sprout (sliced or shredded finely & Place onto sauced crust)
1 Handful of Cilantro (Chopped & Spread onto sauced Crust)
4 Cherry Tomatoes (Quartered & Placed onto Veg Mixture)
1/2c Shredded Mozzarella Cheese (Sprinkle on top)

 

 

Step-by-Step: 

 

1. Sautee Chicken & Potato in a small fry pan w/ a touch of olive oil.
2. Place Crust on a Pizza Pan. (No need to oil or dust pan)
3. Sauce Crust & add:
                      Garlic, Brussel Sprout, Cilantro, Tomato
4. Spoon Chicken & Potato onto Crust.
5. Sprinkle Cheese generously to the edges.

  

 

• Set oven to 400 degrees
• Bake until Cheese starts to brown on the peaks
• Remove from oven, let stand for 10 mins.
• Slice and serve!

My stomach is pleasantly full. I ate my vegies too! I hope you enjoy this recipe as much as I did. The pizza crust listed can be found on my website: http://www.lolafoodsglutenfree.com








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