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!
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!