We B Gluten Free

Yes indeed it is CHICKEN DAY! This was very easy, fast and yummy!!! Here it is: Small skillet at 350 degrees. We own an inexpensive Presto electric skillet. Perfect for a small family meal. 1 c Pacific chicken broth 1 1/2 pounds chicken tenders 1 package onion soup mix Cook all in the skillet until chicken is tender. Add 1 jar Classico Mushroom Alfredo. If I had them I would add a can of mushrooms as well. We enjoyed this with some mixed vegetables and Three Bakers gluten free rye toast. Enjoy!!!!

It is funny cooking for Master Gates as he feels everything should be named after him or me:-) Not that I mind, as it makes it easy to remember what we called something.....everything. Gluten free cooking has become my favorite sport/hobby/pass time/challenge. I will eat everything we love, gluten free, eventually. AND I will try everything that looks wonderful gluten free as well. Good times. For this meal we were looking for a bit of flavor and the ability to clear out some food in the freezer. SO thinking hat on, all items wanted to eliminate on the counter and here I go. Crust: 1/2 c softened butter 1 c sour cream with chives 1 egg 1 cup of gluten free flour (Pamela's) 1 1/2 t baking powder 1 t salt 1 t sage Cream butter and sour cream the add remaining ingredients. Mix well. Spread out evenly over base of greased 9x11 pan. In a bowl mix the following: 2 cups cooked, cubed chicken 1 c chicken broth 1 c mushroom broth 1/4 c gluten free flour (Pamela's) *Us...

A recipe for easy Biscuit's appeared on Facebook today so I tried it out. I love gluten free Bisquick. Pancakes are BETTER than regular....I am just sayin! Anyway, the instructions are: Preheat oven to 425 Melt 1/2 cup butter in 9x13 pan Mix: 4 cups Bisquick 1cup 7Up 1 cup sour cream Mix well. Knead and pat flat on wax paper. Cut with round cutter and place in 9x13 pan. Bake 12-15 minutes. I did this and took out at 15 minutes. Slight rise in dough and minimal brown to the top. When taken out bottoms were slightly brown. Inside was soft and taste was great. I would recommend adding some xantham gum to the recipe to help get the fluff. I have found that browning is 'optional' for many gluten free starches......i.e. they don't brown even if you want them too:-) Not to worry, the taste is not affected. Caution would be to do the touch test so that you are sure you are not over bak...

It is often a project to get the right food on the plate in the kitchen. And confusing to dissect the many 'experts' on the Internet. The Internet is a friend but certainly can be a foe. Being a savvy surfer is everything when it comes to developing confidence with a gluten free lifestyle. As I have several new to GF living, I am going to provide a few easy tips. When you are reading start with websites that are well connected to reliable organizations, that have references and that have reputable authors. A bio on the authors should be on the website to let you know who they are, what their background is and what information they are giving (personal or scientific). Note to self - your favorite talk show or gossip magazine is not likely to be the pillar on which to build your knowledge. Celiac.com    is a very robust website that not only has many resources in one place, there are links to dozens of others. There are testimonials of those living with celiac dis...