Kinnikinnik Foods has done it again! These English muffins are Casein free, Dairy free, and Gluten free. They are made with Tapioca starch, Potato starch, and white rice flour. They are so light and fluffy. I have not toasted them yet, but microwaved they are as soft as a marshmallow. I love having these for breakfast with a little cream cheese. The muffin is a little thick and could probably stand being sliced into three or four slices. Enjoy!
S'moreables Graham crackers made by Kinnikinnick Foods are simply amazing. Bear loves smores and we used these all summer long. The marshmallow fits perfectly on one cracker. They have a slightly different texture than wheat based Honey Graham crackers but I like these better. Recently, I used them to make a Graham cracker crust for pudding pie. The crackers were slightly harder to finely crush with the rolling pin but once crushed they made a lovely crust. The crackers are slightly smaller than the wheat based honey grahams, but I am getting used to gluten free items coming in smaller sizes than their gluten counterparts. These are the perfect snacks to have on hand. You can make smores, top them with chocolate or cream cheese frosting, eat them plain, make ice cream sandwiches, sandwich cream cheese between two layers, and make Graham crackers crusts. Truly whatever your imagination can come up with. Have fun and Enjoy!
My Mum loves stuffing. This year I will be hosting Christmas and I did not want her to give up stuffing for Christmas because I'm gluten intolerant; so instead of making the traditional family stuffing with wheat based bread I sat down and made a recipe for gluten free stuffing. It taste just like homemade wheat bread stuffing with a little extra garden flavoring to it. Bear and I love it. For the bread cubes I used Food for Life Wheat and Gluten Free Brown Rice fruit juice sweetened Bread.
You will need: 1 loaf of gluten free bread 5 TBS of butter 2 cups of diced red onion 2 celery stalks 2 eggs 1/4 cup of chicken broth 1 cup of parsley Sage Thyme Basil White pepper Black pepper
Begin by cutting the loaf of bread into 1/2 inch cubes (approx). Place them in a bowl and add a little water (about an 8th of a cup or less); just enough to moisten the bread and no more or it will turn to mush. Melt the butter, dice the celery and green onions and then add them to the bread. Make sure to stir well. The Butter will try to absorb into the top layer. It is helpful to have someone pour while you constantly stir. Finely chop the Parsley, Sage, and Thyme (if you are using dried Sage and Thyme use about 1 to 3 TBS each). Add in the chicken stock, white and black Pepper (to taste), and 2 beaten eggs. Set your oven to preheat at 350 and bake uncovered for 40 minutes. If it looks like it is getting dry, add some more chicken stock and bake for 10 more minutes. Enjoy!
I love stroganoff, but I can't make it with Campbell's cream of mushroom soup anymore due to the gluten. I am very excited to share a recipe of my own making with you all. Have fun. For noodles I use Tinkya'da Pasta Joy Ready Brown Rice Pasta Spirals made with brown rice. They taste just like wheat based noodles and don't turn mushy like most gluten free noddles.
For the sauce I use: Half a red onion (diced) 1 can mushrooms (drained) 4 cloves of garlic (chopped finely) 1/4 lb Turkey burger about 1 and 3/4 cup of skim milk and 1 1/2 containers of sour cream A dab of extra virgin olive oil Italian seasoning Salt and pepper to taste
Start by sauteing the garlic and onions in olive oil till the onions start to turn translucent, then add in the mushrooms and turkey burger. Turkey has less grease and moisture than hamburger and will turn white instead of brown while cooking. The olive oil and the moisture from the mushrooms will help to keep the turkey moist and also keep it from sticking to the pan. Then add in the milk, sour cream, and seasonings; stir till it starts to thicken; serve hot over noodles. Enjoy!
Oh Dear, It's winter cold and flu season again and I can't have chicken noodle soup anymore... Or can I? Trader Joe's sells wonderful Asian Rice Noodle soups. There are three Flavors that I've seen: Garlic Rice, Wild Mushroom (my favorite), and Spring Onion. Gluten free and the perfect thing to chase away a cold. The noodles can be a bit much when you are sick but the broth is hot, spicy, and reminiscent of chicken noodle soup. The seasoning packets are all kept separately till you make the soup which makes it taste a bit fresher then regular ramen bowls. At only 130 calories per serving verses the 308 calories of a ramen soup, and 625 mg of sodium verses the astounding 1960 mg of sodium in ramen noodles this is a good alternative. Try not to be disappointed when you see how few mushrooms are in the Wild Mushroom soup; the taste will make up for it. They are all rich and spicy, yet sit nicely on an upset tummy. This is a great deal at only $1 per bowl. This solves our winter cold and flu soup dilemma. Sure I could make my own chicken soup, but if I'm sick and Bear is at work it's nice to have this on stand by. Enjoy!
We Love pancakes for breakfast; especially on the weekends, and sometimes for dinner. Gluten free pancakes that actually taste good are hard to come by. Full Circle Waffle and Pancake Mix is all natural and all delicious. It is made with Sweet Brown Rice Flour, Tapioca Flour, Arrowroot Flour, Rice Milk Powder, Cream of Tartar, Xanthan Gum, Baking Soda, Sea Salt, and Ground Vanilla Bean. You add to the mix 2 eggs, 2 TBS of oil and as recommended water or Rice Milk. We found that using Almond milk instead gives it just an extra bit of pzazz. We also add a tiny bit of Cinnamon and almond extract. The pancakes cook up light and fluffy. They tend to cook quickly but not burn as fast or stick to the pan like wheat flour pancakes. One bag yields approximately 2.5 batches. Enjoy!
Bear and I have been trying every type of gluten free bread that we come across. We even make our own. But something was missing. Udi's Gluten Free Foods makes a Whole Grain Bread that is wonderful. It is light and soft, Gluten free, Dairy free, Soy free, and Nut free. It does contain eggs. It's best to store double wrapped in the freezer and pull out what you need when you need it. If you store it in the refrigerator or on the counter it tends to dry out a bit, but even then it is still softer than all other gluten free breads we have tried. This is the perfect bread for making sandwiches for Bear to take to work and it also makes the world’s greatest grilled cheese. Butter both sides of the bread lightly, then on the inside of the bread sprinkle a little powdered garlic and Italian seasoning, use at least two different types of cheeses. We like to use sharp cheddar and monetary jack. Grill it like you would any other sandwich and serve with a cup of tomato soup. Right now we are using Amy's organic creamy tomato soup. If you cut it in half with a can of skim milk it tastes just like Campbell tomato soup (without the gluten), but at $2. a can we are looking for a cheaper brand of soup. Enjoy!
Since discovering the reason behind my mysterious sicknesses and going Gluten free my life has transformed dramatically. I would have to say that it's all been for the best; however, finding a place to dine out has become somewhat of a challenge. Through a series of frustrating leads trying to find a God Fathers Pizza that actually carries the gluten free pizza they are touting around on their web site we ran across a God Father's employee who's mother has Celiac disease and often eats at a restaurant called Biaggi's. This was the 6th God Father's Pizza we tried that did not have the GF pizza; the employee took pity on us and told us that Biaggi's had a gluten free pizza. Rushing to claim our pizza victory prize Bear and I instantly wound up lost thanks to mapquest. When we found the restaurant and were able to pick up our pizzas they barely made it home before we began to ravenously tear into a light and fluffy crust. I had to check with Bear several times to make sure it was gluten free. It did not scratch or weigh three pounds and tasted... well.. Good! Bear knew that he had to take me back to the restaurant for my birthday after finding out that there was an actual menu full of gluten free foods. I'm not talking about the piddly little paper kiddy menu that few restaurants carry and claim to be their gluten free/ special diet menu that usually consists of wilted iceberg lettuce and some overly nasty vinaigrette that may as well be just plain vinegar and a cup of half rotten fruits. NO! This was an actual menu with actual food. I wanted every thing on the menu. After much debate I chose the Linguini and Clams and a glass of red house wine. There just are not enough words to describe how absolutely wonderful this dish was, but I will do my best. The menu described it as: "Little Neck clams sautéed in a garlic-herb butter and tossed in a white wine clam sauce with tender asparagus". Gluten free or not, this is a dish to try if you are half the lover of clams that I am. Heck, even if you hate the little buggers this is well worth the trip. The price might seem a little steep; till the gargantuan bowl comes brimming with clam filled goodness. The sauce was creamy yet light which pared well with the wine. Our waiter Troy was an absolute joy and paid the utmost attention to every detail. Since it was my birthday he insisted that I needed a desert but I was just to full to even try (I had only eaten half the bowl). The atmosphere was calming and warm. It was a delightful mix of modern tranquility art and warm hearth home. The restaurant was getting a little full when we left, but the noise level was still only a low murmur. Truly this is a place to visit and revisit again and again. I know we have found a new favorite. Thank you Bear, Troy, and all the staff of Biagi's for all of your special attention, and for making this birthday one of my favorites.
Hello and welcome, I was diagnosed with Ehlers-Danlos Syndrome when I was 6 years old. With Ehlers come all sorts of medical issues to numerous to list. I have been gluten free for several years. The easiest thing to change is diet and it has changed my life.
This blog is my way of showing that Gluten Free and now Dairy free can be just as good or even better than their counter parts. If you have Celiac, a mild intolerance, or just don't like gluten filled foods I hope you will enjoy this blog. Enjoy!