We B Gluten Free

Thanksgiving and holidays are proving easier everyday. I am grateful for 5 years of success. Meals seem to come together with less anxiety, non-gluten free foods seem to taste better and guests are enjoying their treats. I recall a few years ago when their was wailing and gnashing of teeth in the house. No one was happy, children were crying, why even the dogs sniffed and 'passed' on the food given. I recall 7 pound loaves of bread, yes that was the post baking weight; rice pasta 'cement', home made cookies as flat and hard as a stone, store bought baked products that had the texture of dried ants, the list is endless. I even had to buy a professional mixer for dough and batter as most of the recipes produced a batter that required a cement mixer. Should have been a sign. My son didnt speak to me for months and my husband reminded me that our son was right, stuff was not so good. Well, back to being grateful. WOW, so many options, better mixes and store bought goodi...

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When it is time to bake, you must bake with abandon. Let it all go! I continue to play and experiment with the friendship bread starter. Things happen to jump into the bowl, and so far, not bad!!! So some things I know: When you separate it, you can freeze it. Lasts a LONG time. 1C per bag. ALWAYS label GF so you don't get it mixed up with some other squishy item in the freezer. When you take it out of the freezer, you can let it get to room temp and use it 'as is' in your favorite recipes OR you can grow and feed it for a week or two (it is not fussy) OR you can feed it and use it in your favorite recipes. 1 C of batter at whatever stage in your recipes, that is it. SO, I took ALL 10 bags out of the freezer, fed them all once at day 6 then days 10-14++ started a bake-a-thon. HA. I don't know what I was thinking as I had a lot of shopping that resulted......eggs, gluten free flower and freezer bags to store all the baked goods. I then had to find additional freezer ...

We love simple to make snacks and desserts. I have the greatest fun taking recipe's I find or am given and 'translating' them into gluten free delights. I almost always succeed the first time, but if not, I WILL try again. No one complains about the mistakes I have made. The containers area always emptied, and NO, they have not been dumped in the garbage. I have looked. HA Party Mix is one of our very favorites. Almost all CHEX cereals are gluten free EXCEPT Wheat and Honey Wheat. They are clearly labeled. They have 7 or 8 flavors and we mix them all. We add other gluten free cereals including EnviroKids and granola mixes from Bakery on Main. Deluxe nut mixes are our favorite though spicy nuts can add a little extra "fire"! In addition you can add gluten free pretzels, we love Glutino or after microwaving, stir in crunchy Cheetos then pour onto the towel to cool.                     ...

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...