We B Gluten Free

SPRITZ COOKIES Using my favorite Spritz Recipe, I replaced the flour with Pamela's Bread Mix and Flour Blend cup for cup. Bobs Red Mill is another easy to find gluten free mix my friends like to use. Almond flour mixes are very good in butter cookie type recipes and those I find in the whole food or bulk section in Sprouts and other health food stores. As you play with flours you will find one that you love. Stick with that one:-) The cookies were lovely ..... WE THINK :-) And the taste is good too. I like the Almond Flavor in addition to or in replacement of Vanilla. Depends on the day. Judy's Spritz Recipe 2 1/4 c of your favorite gluten free flour 3/4 c sugar 1/4 t Baking Powder 1/2 t Salt 1 c butter 1 egg = 1/4 c 1 t vanilla 1. Mix dry ingredients together. 2. Cut 1 c. of butter into the dry ingredient mixture until it is fine or crumbly. 3. Measure egg. It should equal 1/4 c. If it doesn't add water. 4. Add egg and vanilla to mixture and...

Now that the holidays and fall weather is here there are many opportunities to prepare and share wonderful holiday dishes. It is always great to be able to present a lovely and delicious meal. This one was a huge hit for our family. Easy to make and an attractive centerpiece. Hope you enjoy it! Cut the top of a pumpkin open, edges at an angle, so that you can use it for a lid. Clean out the meat and seeds. Place in a roasting pan. In a large bowl combine the following: 1 can each: Kidney beans, Pinto beans, White beans, Diced tomatoes, Tomato sauce 1 cup Chopped Sweet Peppers 1 Chopped Onion 1/2 T Apple cider vinegar 3 t chopped garlic 2 T oregano 1 T cumin 1 T chili powder **I marinated this in the refrigerator overnight. Pour in the pumpkin and cover. Bake at 350 degrees for 2 - 2 1/2 hours Top with cheese if desired. Service with GF bread sticks, Mashed potatoes, GF crackers Options: Instead of the stew, fill with your favorite chili.

I have recently had to spend time 'reloading' the kitchen to maintain safety in the presence of a gluten eating husband and a gluten free child. We have found that while my son can verbalize he can not eat gluten, he can not always resist gluten packed foods....especially when they look yummy. From the beginning we took our food and have gluten foods stored in one cupboard. That seemed to work for a bit. Then we included one counter right below that for the 'counter' foods such as baked goods, things my husband doesn't put away, etc. We would use the other spaces for safe, free foods. Then there was this Amish Friendship bread. I make both regular and gluten free versions. My son did not see his container of baked goods so he went straight to the container on the BAD counter. AHHHH! Fortunately I caught the little critter,....I mean my son, prior to him ingesting the evil grains. SO we have added another feature to our safety. RED storage lids for his easy visu...

Gluten Free? Oh YEAH!! Just when you thought you could not have a great desert there is plenty to cheer about. We have all been given that bag of starter dough over the years. You know the one where you lay it on your counter and babysit it for 10 days then turn it in to something you LOVE to eat. Now you are gluten free, and that bag of dough is no longer welcome in your kitchen. Great News! You can make your own starter and GROW YOUR OWN gluten free Amish Friendship Bread. YEAH! Gluten Free Amish Friendship Bread (If you don’t need gluten free use regular flour of your choice)  Apple Raisin Bread - YUM  Starter: 1 c. white sugar 1 c. milk 1 c. gluten free all purpose flour blend (Steve’s GF Cake Flour @ www.authentic foods.com OR Bob’s Red Mill Gluten free 1 to 1 Baking Flour @bobsredmill.com) In a glass bowl, mix sugar, milk and flour. Drape loosely with plastic wrap. You may also use a ziplock bag. This is Day 1.  Follow the 10 day recipe plans. ...

So you made it through the day. Dinner, that meal when perhaps you sit at the table and share stories about your day with laughter and smiles (see Norman Rockwell paintings or any television commercial). Or it is that meal that you want to have some magic genie prepare so that as you all drag in to the house you can load your plates and head toward your private television to 'zone'. We live in the real world so you can guess which may describe our abode. In either case, peeps want good food that will fulfill their appetite. Depending on how much time you want to take and how fancy, the options are unlimited. I am a fan of Julia Child's cooking. Her recipes generally are not for those in a hurry nor faint of heart. I have found that some are down right intimidating, a challenge if you will. Good times. The good news is that all of her recipes are gluten free adaptable so for tonight, as an example, we had Poulet au Porto.....chicken, mushrooms and cream sauce. I...

It is one of my favorite meals.  Well, they are all my favorite, but I have learned to have a lot of fun with this. Depending on whether it is a lunchbox meal or one selected from a work cafeteria or restaurant, there are tons of options for you. Lets begin with that sack lunch. Cody's Favorite Meals Cheese Quesedilla - Corn Tortillas (MUST say gluten free as many are made with corn and wheat flours) and shredded cheddar jack cheese. Popchips or Corn Nacho Chips (MUST say gluten free) Fruit cup or Sugar Free Jello Fruit Cup Coca Loco Chocolate Bar Yoplait Light He is a creature of habit. So typically the only change he may want is instead of the Quesedilla he loves his Cheese Pizza. Kinnikinick crust, Classic Tomato Sauce of choice and Cheese.   On days where I have forgotten to buy tortillas or don't have pizza ready made, I will use gluten free bread, bun or bagel and make a chicken and cheese sandwich, warmed 20-30 seconds in the microwave. The...

I find this a fun and easy meal. Lots of options, both home cooking and portable. With a teenager there needs to be a meal that can be quick, packed for school and filling. If I haven't said it, caution needs to be given to CALORIES in food. Much of the gluten free foods that are pre-made tend to have a higher carb, fat and calorie count. A mindful eye on these as you navigate the day will certainly help prevent weight gain, the complaint I hear most often from my adult Celiac friends and have observed in my son who gained 70 pounds in 4 months! Yikes. So what might a gluten free menu look like for breakfast? Following are a few or our favorite hot meal menus and a couple of pack and carry meals to consider. Also, there is that eating out thing. A few suggestions for ordering off the menu! There is much opportunity for creativity. As for cooking, if you liked it before, you can make it now.....with a change in an ingredient or two. Not a "loss" but a change.:-) ...

Finally, WHERE'S THE BEEF? I heard it rumbling in the background. Got all the "supporting" elements, even have dessert, but no protein to be found. Not forgotten, but saved the best for last?! Anyway, this is a relatively easy category if you keep a few basic things in mind. Deli and Dogs:  Many sandwich meats, hot dogs, bacon, sausages and the likes have fillers. These can include wheat or malt, occasionally barley. Whether it is to give it flavor, texture or enhanced appearance, it is there hidden in the ingredient list. My favorite line of sandwich meats and cheeses is Boar's Head. The product line boasts it's always been gluten free including hot dogs. And there is a tremendous variety of lean healthy choices. If you do not have Boar's Head, be sure to ask to see ingredient labels prior to slicing or purchasing. That is one bad tummy ache that will sneak up on you! Boar's Head Brand There are other products you will find as well. I love Hebrew N...

Okay, it is time to think about "the juice". What liquids can we put on, in, around or over our food? This is a bit more complex than it sounds, and yet is not difficult to solve at all. After all, you add liquid to nearly a 100% of things you create. So lets begin. Sauces and Gravies: Red sauces and White sauces are often gluten free. Without that "stamp" on the label you have to look. Where danger enters is the HIDDEN or MISSED gluten in things such as Soy Sauce or Teriyaki Sauce. It is even in licorice ... but that is not a sauce is it:-) Label reading or declaration are critical here. Caution here is to pay attention to the additives for flavor. On the other hand, gravies are "thickened" with flour. Occasionally you will find a blend of cornstarch and flour. If you make from scratch you could use just cornstarch, but may find flavor ....personal opinion ..... yucky:-(   BUT there are many things you can add to enhance flavor and several g...