Jewel's Gluten Free Kitchen

Gluten Free Texas Sheetcake

2012-12-09T08:34:00.000-08:00

For my ward Christmas party this year I signed up to take a Texas Sheetcake, gluten free of course. We have several people that have Celiac Disease or need to eat gluten free in our ward and I for one don't like missing out, so I made this so we could enjoy dessert too. I had never made a Texas Sheetcake, regular or gluten free so I went in search of a gluten free recipe. I found this recipe here. I did a trial run to make sure it would work. At first I wasn't so sure because we cut into it while it was still warm and it was a gooey mess, even though it was still delicious. I definitely recommend letting this cool completely so it can set up.

Sheetcake

1 cup butter

1 cup water

5 Tbsp cocoa

2 cups gluten free flour mix (I used Sun Flour Mills Whole Grain All Purpose Flour)

1 tsp xanthan gum

2 cups white sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sour milk)

2 eggs

Preheat oven to 350 degrees F and spray a 10 x 15 inch pan with cooking spray. Combine the butter, water & cocoa in a saucepan on medium heat. Bring mixture to a boil, then remove from heat.

In a mixing bowl combine the flour, xanthan gum, sugar, baking soda, and salt. On medium speed mix in the buttermilk and eggs. After 1 minute add the cocoa mixture and mix until well combined, scraping sides.

Pour batter into prepared pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. As soon as the cake is out of the oven begin making the icing.

Fudge Icing

5 Tbsp cocoa

6 Tbsp milk

1/2 cup butter

1 tsp vanilla

4 cups powdered sugar

In a large saucepan, combine the milk, cocoa & butter. Bring to a boil, then remove from heat. Stir in vanilla and powdered sugar, mixing until well blended and smooth. Spread icing over warm cake. Let cool completely so it can set up before cutting.

Gluten Free Zucchini Muffins w/ a Chocolate Version

2012-08-04T10:15:00.000-07:00

I found this recipe here, but changed it just a little bit to work with what flour mixes I have and also I created a Chocolate Zucchini Muffin Recipe from it.

Ingredients:
4 cups grated zucchini
2/3 cup melted butter
1 1/3 cup sugar
2 eggs, beaten
2 tsp vanilla
2 tsp baking soda
pinch salt
3 cups GF flour mix (I used 2 cups Featherlight Mix and 1 cup GF mix the first couple times.
(The last time I wanted to make it a little healthier so I used 1 1/2 cups featherlight
mix + 1/2 cup flaxseed meal + 1 cup GF mix)
1 tsp xanthan gum
2 tsp cinnamon
1/2 tsp nutmeg

*** LOVE IT WITH THE FLAXSEED MEAL ****

Directions:
* Pre-heat oven to 350 degrees.
* In mixing bowl, combine the sugar eggs & vanilla.
* Stir in zucchini then melted butter.
* Sprinkle baking soda and salt over the zucchini mixture and mix.
* In a separate bowl, mix together flour mixtures, xanthan gum, cinnamon & nutmeg. Mix into zucchini mixture.
* Scoop batter into greased muffin cups (or using baking cups - which I did). Fill cups up completely.
* Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
* Set on wire rack to cool for 5 minutes. Remove muffins from tin and let cool.

Makes around 18 muffins.

CHOCOLATE VERSION:

Ingredients:
4 cups grated zucchini
2/3 cup melted butter
1 1/2 cups sugar
2 eggs, beaten
2 tsp vanilla
2 tsp baking soda
pinch salt
2 1/2 cups gluten free flour mix (see above for what I used)
1/2 cup cocoa
1 tsp xanthan gum
1 tsp cinnamon

Follow directions above except add the cocoa at the same time you add the melted butter.

Gluten Free Crock Pot Cheesy Chicken & Broccoli Over Rice

2012-07-24T09:00:00.000-07:00

I found this DELICIOUS recipe on pinterest here. It was not gluten free and I wasn't sure how I was going to substitute the cheddar soup so I did a little research online and set about making dinner. I must say not all recipes I try from pinterest are as good as I have hoped for but this one is SOOOO GOOD!!!!!!!!!! I will definitely be making this one again and again.

It was so good that I forgot to take a picture. Here is a picture taken from here.

I always like to see a picture.

Here is my Gluten Free Version:

Ingredients:

2-4 boneless chicken breasts (I used 2 frozen from Costco)

2 recipes gluten free cream of chicken soup (recipe here - I just doubled it)

1 cup grated cheddar cheese + extra for topping

14 oz chicken broth (I made it with water and bouillon. Using this much made it a little

runny, but it soaked into the rice and worked just fine. If you don't want it as

runny add less broth.)

1/4 tsp garlic salt

1 cup sour cream

6 cups broccoli florets, just fork tender ( I steamed on stove for 4 minutes before adding)

Directions:

Follow recipe to make cream of chicken soup, when thickened add 1 cup shredded cheese and stir until melted. Add the chicken broth & garlic salt to cream soup and whisk until blended.

* Place chicken in bottom of crock pot.

* Pour cream soup mixture over the top of chicken.

* Cover & cook on low for 6 hours or on high for 3 hours.

* When chicken is cooked, shred (thanks to pinterest I know the best to to shred it. Put it

in your kitchen aid mixer with the regular paddle and turn on until shredded. LOVE

how easy it is. If you don't have a stand mixer - use to forks to shred.

* Stir in sour cream to cream soup mixture, then add broccoli and shredded chicken.

* Stir over steamed rice & sprinkle with cheese.

It is one of my new favorite recipes!!!! ENJOY!!!

Gluten Free Chocolate Zucchini Cake

2012-07-23T13:50:00.002-07:00

This time of year brings lots of zucchini. I love zucchini and all the things you can do with it. This recipe came from a family member and then I of course adjusted it to make it gluten free so I can enjoy it!! This time around I did make an adjustment to make it a little healthier - but it still isn't the healthiest. It is still cake!! :) It turned out great and with less fat and added protein. I will note those differences in the recipe.

Ingredients:
1/2 cup butter
1/2 cup oil (I used 1/2 cup black beans that had been pureed - It will be a thick paste.)
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
2 1/2 cups gluten free flour mix (I used 1 1/2 cups Featherlight + 1 cup GF mix +
1 tsp xanthan gum)
1 tsp vanilla
1/2 cup sour milk (1/2 cup milk + 1/2 tsp lemon juice)
1/4 cup cocoa
1/4 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 cup brown sugar
3/4 cup chocolate chips
3/4 cup chopped nuts (optional - I used walnuts on half the cake because I like them but
the kids and hubby not so much)

Directions:
* Combine all ingredients, except brown sugar, chocolate chips & nuts.
* Pour into 9 x 13 inch pan and sprinkle with brown sugar, chocolate chips & nuts.
* Bake in 350 degree oven for 40-45 minutes.

Gluten Free Rootbeer Float Cookies

2012-07-19T15:42:00.001-07:00

Wow!! It has been a long time since I have blogged, I'm sorry!! Life has been crazy at our house and finding time to bake or try new recipes to post hasn't really happened. I have a lot of recipes I have found on pinterest that I want to try.

Here is one of them: Rootbeer Float Cookies - of course with a few minor tweaks to make them gluten free. I found the original recipe here.

Cookie Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate

Directions: Preheat oven to 375º.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; gradually add to creamed mixture.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies.

Chewy Gluten Free Granola Bars

2012-04-30T09:51:00.002-07:00

These granola bars are so good!! They are more like a cookie bar!! I got the recipe from Gluten Free Goodness' blog, but I can't seem to find the link right now. I love to have these to take on trips or just for snacks!!

Ingredients:

4 1/2 cups GF rolled oats

1 cup All-purpose GF flour (I use Featherlight mix.)
1/2 tsp Xanthan Gum (if its not in your flour)
1 tsp Baking Soda
1 tsp Vanilla Extract
2/3 cup Butter, softened
1/2 cup Honey
1/3 cup Brown Sugar, packed
1-2 cups Chocolate Chips (could use raisins, nuts or a combination)

Directions: Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9" x 13" pan.

In a large mixing bowl combine the oats, flour, xanthan gum, baking soda, vanilla, butter, honey & brown sugar.

Stir in the chocolate chips (raisins or nuts).

Lightly press mixture into the prepared pan.

Bake at 325 degrees F for 18-22 minutes or until golden brown.

When it comes out of the oven, use a spatula and press the granola bars.

It helps them stick together better. Let cool for 10-15 minutes.

Then cut into bars.

Let bars cool completely in pan before removing or serving.

Although my husband can never wait that long. :)

Once they are cooled I wrap each bar in wax paper and store in an air tight container.

ENJOY!!!

Gluten Free Waffles

2012-04-27T15:31:00.000-07:00

We love these waffles!! I got the original recipe from the cookbook "Life Tastes Good Again". You can also find the original recipe here. I did add some ground flaxseed.

3 eggs, separated
scant 1/4 cup sugar
1 3/4 cups milk
1/2 cup oil
2 cup featherlight mix
1 tsp xanthan gum
1/2 tsp salt
1 Tbs baking powder
2 Tbs Flaxseed meal (optional)

Beat egg whites until foamy. Slowly add sugar, and continue beating until the whites form soft peaks.

In another bowl, mix featherlight mix, xanthan gum, salt, baking powder, flaxseed (waffle mix). Add . egg yolks, milk, and oil. Mix well. Fold egg whites into mixture. Bake on a hot waffle iron.

TIP 1: I make a mix so I don't have to measure all the dry ingredients every time we make waffles. I mix together the: featherlight mix, xanthan gum, salt, baking powder & flaxseed. Then when I make the waffles I use 2 1/4 cups of the waffle mix. I 8 times the recipe and store the mix in my tupperware cereal storer.

Here are the amounts for 8 times to make the waffle mix:
16 cups featherlight mix
2 Tbsp + 2 tsp xanthan gum
1 Tbsp + 1 tsp salt
1/2 cup baking powder
1 cup flaxseed

TIP 2: We at least double the batch so we have some to freeze for an easy breakfast. We put in freezer bags with wax paper between the waffles. We then re-heat in our toaster oven or you can use a toaster.

Gluten Free Mini Fruit Pizzas

2012-04-25T19:34:00.000-07:00

My previous post was the sugar cookie "crust" I used to make one of my all time favorite desserts - FRUIT PIZZA!! These are soooooo good I could live off of them - actually I did for a few days!! You could roll the dough out on a pizza pan or bar pan and bake, then decorate the whole thing, which is what we have usually done. This was the first time making the MINI FRUIT PIZZAS and I LOVED the mini version much better for a few reasons:

1- With the bigger version the fruit can get yucky on leftovers.

2- On bigger version - Crust usually gets a little soggy on leftovers.

3- This way you can make it how you want, with the fruit you want and its always FRESH!!

Make Sugar cookie "crust" recipe. You can find it here.

Mix:
1- 8 oz cream cheese
1/3 cup sugar

Let cookies cool, spread cream cheese frosting over cookie and add fruit of your choice to top.

Fruit we like to use: strawberries, kiwi, mandarin oranges, raspberries, blackberries, bananas

Gluten Free Sour Cream Sugar Cookies

2012-04-25T19:15:00.002-07:00

I know it has been awhile since I have posted any recipes. I apologize for that. Life has just been really busy and I haven't found the time to post. Here is my all time favorite sugar cookie recipe that I have altered to make it gluten free. No hard cookies here - just soft and fluffy cookies!!! Just a note: There is no frosting on these cookies because I used them to make mini fruit pizzas for my husband's 40th birthday party.

Ingredients:
1/2 cup butter
1 1/2 cups sugar
1 tsp vanilla
2 eggs
4 1/2 cups featherlight mix *
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream

Directions:
Thoroughly cream butter & sugar. Add vanilla & eggs, mix well. Whisk together dry ingredients. Add dry ingredients & sour cream alternately. Mixing well after each addition. Cover and put in fridge for at least an hour. (It will make it easier to work with the dough as it is very sticky.) Roll out on well floured counter/board and cut.** Bake at 370 degrees for 8-9 minutes. Frost with your favorite frosting.

* Featherlight recipe here.
** Like I did when I made them this time, you can scoop (I used a 2 tbsp scoop.) roll into a ball and flatten with the bottom of a floured glass cup and bake like normal.

Gluten Free Chocolate Cake

2012-04-09T08:20:00.000-07:00

My husband's family has had a traditional chocolate cake they make for EVERY birthday party!!!! I believe the original recipe came from his aunt Janice. When I first joined the family I thought it was really boring to always have the same cake. But I have come to LOVE it just like everyone else. When I was diagnosed with celiac disease I knew I would have to adapt it to be gluten free. It took me several times to get it perfect, but I believe it is there. We had a family party yesterday to celebrate 6 birthdays and so I made the traditional chocolate cake gluten free for everyone and they all loved it. You'd never know it was gluten free.

Ingredients:

1/2 cup butter

1 cup sugar

1 cup brown sugar

3 eggs

3 Tbsp cocoa + 1 Tbsp butter

1 tsp vanilla

1/2 cup buttermilk

1 1/2 cups featherlight mix *

1/2 cup GF mix**

1 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 cup boiling water

Preheat oven to 350 degrees.

Grease and dust two 9" round pans.

I have made in a 9 x 13 pan too.

Cream sugars and butter.

Beat eggs, add to creamed sugar/butter & mix well.

Add cocoa w/ butter & vanilla, blend.

I use the powdered buttermilk. It is much easier to have on hand and not waste any.

Mix up the buttermilk powder (2 Tbsp) with 1/2 cup water.

Mix together featherlight mix, GF mix, xanthan gum & baking powder.

Alternate adding flour mix and buttermilk - a little at a time.

Put baking soda in the bottom of a measuring cup; add boiling water.

Add to cake mix a little at a time.

Divide cake mix into the two 9" pans.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool Cake in pans while you make the frosting.

Frosting:

1/2 cup butter/margarine

4 Tbsp cocoa

6 Tbsp milk

1 lb/box powdered sugar

1 tsp vanilla

Melt butter, add remaining ingredients. Mix until smooth.

Dump one cake out onto a plate. Frost top and sides. Add second cake on top. Use toothpicks to keep in place. Finish frosting the whole cake.

ENJOY!!!

* You can find the featherlight mix recipe here.

** You can find the GF mix recipe here at the end.

Gluten Free Hamburger Buns

2012-04-03T13:06:00.000-07:00

Barbecues are a very common event among my family. Once going gluten free it was hard to not have a good hamburger bun to enjoy my hamburger with, until a friend posted she had some extra to share. I had my husband pick up a hamburger bun and was in heaven when I tried it with a barbecued hamburger that night. These hamburger buns are so good!!! Thanks Roxanne for sharing your recipe with me. She now has a blog and has posted the recipe here.

*Preheat the oven to 200°F*

Ingredients

DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer

WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt (I usually use vanilla yogurt or sour cream if I don't have yogurt.)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey (I have used 2 T of agave in place of honey.)

Blend the oatmeal in the blender.

I use english muffin rings. Be sure to grease the rings really well. I also spray the pan. I have made 6 and I have made 8 buns with this recipe. When I make 6 they overflow and are harder to get out of the rings. Making 8 definitely makes it easier to get out.

Directions
*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. Blend the mixture well so it works the dough and mixes all the ingredients together.

Divide the batter into 6-8 english muffin rings.

*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the buns in the oven. Allow the dough to rise in oven for 90 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown. Cool slightly (1 minute) and removing it from the pan to finish cooling. Do not slice until the bread is no longer hot or else it could be gummy.

*The hamburger buns do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.

Gluten Free Banana Bread

2012-03-27T11:42:00.000-07:00

Banana Bread has been something that I have had a hard time finding a good gluten free recipe for. Yesterday I had some bananas that needed to be used up so I decided to try another recipe. I found it here. When I first cut into it I wasn't sure if I was going to like it. It seemed like it was going to be mushy like the rest. The first piece was a little mushy, but not like the other recipes I have made. Each piece seemed to get better!! One thing I don't like with banana bread is even if its good the first day it turns mushy by the next day, so I had to try it this morning of course AND It wasn't mushy!! YAY!!!! It is the best gluten free banana bread I have made so far.

Preheat oven to 350 degrees

Ingredients:

2 cups gluten-free all purpose baking flour

(I used 1 1/2 cups featherlight mix + 1/2 cup GF mix + 1 tsp xanthan gum)

1 tsp baking soda

1/4 tsp salt

4 eggs

2 cups mashed bananas (4-5 medium)

1 cup sugar

1/2 cup unsweetened applesauce

1/3 cup canola oil

1 tsp vanilla extract

1/2 cup chopped walnuts

Directions:

In a large bowl, combine the flour mixes, xanthan gum, baking soda and salt. Set aside. In a medium bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into the dry ingredients just until moistened.

Transfer to 2 - 4"x8" loaf pans coated with cooking spray. Sprinkle with walnuts (My family, besides me, aren't fond of nuts so I made one with and one without the nuts.) Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves - 12 slices each

Weight Watcher points: 4 points/slice

Baked Chicken Lasagna Roll Ups (Made Gluten Free of course)

2012-03-26T07:27:00.000-07:00

Awhile back my friend told me about a new recipe she made. She found it here. It sounded really good and I'm always looking for new dinner ideas, so I decided to give it a try. It was a hit and I've made it several times since then. It was really easy to adjust to be gluten free, just by using gluten free lasagna noodles. I did make a couple other adjustments too.

Ingredients:
2 cups Ricotta Cheese
1 1/4 cups Mozzarella Cheese, shredded
1/4 cup Parmesan Cheese (I use the grated because that is what I have on hand.)
1 Egg
1 tsp Garlic Powder
2 TBSP Parsley Flakes (I forgot these this time and it was still good.)
1/2 tsp Salt
1/2 tsp Black Pepper
6-8 Chicken tenders, chopped (I used my Pampered Chef chopper.)
10 Lasagna Noodles (I use Tinkyada brown rice lasagna noodles)
1 bottle Spaghetti Sauce

Directions: Preheat oven to 375 degrees
Boil the lasagna noodles for about half the time on stated on package. Drain.
Mix first 8 ingredients, reserving 1/4 cup of Mozzarella cheese for the top. Set aside.
Spread some spaghetti sauce in the bottom of a 9" x 13" pan.

Lay out a lasagna noodle. Spread ricotta cheese mixture over noodle. Top with chopped chicken.

Roll the noodle

Put seam side down in the pan. Repeat until you have used all the noodles.

Pour the remaining spaghetti sauce over the top.

Sprinkle the top with reserved mozzarella cheese. Bake for 20-25 minutes.

Gluten Free Baked Oatmeal

2012-03-25T08:45:00.000-07:00

We were leaving early in the morning to go watch my husband run a 25K trail race on Saturday. I always make muffins or something we can easily take for breakfast. When I saw this recipe on Pinterest here I knew I wanted to try it. It was healthier than the muffins I was going to make and I love oatmeal. I really enjoyed them and they are only 2 weight watcher points+ without toppings. I will definitely be keeping these around for a quick, easy, and healthy breakfast option!!!

Ingredients:
2 eggs
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats (I used certified gluten free oats.)
1 banana, mashed
2 3/4 cups milk (I used 1%)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder (I used Truvia)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips

Directions:
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
Finally pour in milk and combine.
Spray muffin tin or cupcake liners with cooking spray. (I got 28 muffins.)
Pour mixture evenly into muffin tin cups. (I use the Pampered Chef Large Scoop.)
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:
* Use a half cup to one cup of honey in place of stevia if you don’t have any.
* The batter will look RUNNY, don’t worry!
* Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them. Reheat 45-60 seconds.

Gluten Free Pizza Crust

2012-03-20T12:40:00.000-07:00

Life has been crazy here, so I haven't had a chance to post any recipes for a few days. Here is a great one that I got at our GIG support group. Judy Ball has been gluten free for 30 years and was the one that developed this pizza crust recipe. It is a really easy, which is a HUGE BONUS for me!!! I like easy!!

Chicken Alfredo Pizza: Alfredo Sauce, cooked & cubed chicken, asparagus tips (steamed), mozzerella cheese & goat cheese

Gluten Free Pizza Crust Recipe:

Pre-heat oven to 400 degrees

Dry Ingredients:

2 cups + 2 Tbsp. GF Flour Mix (You can find the recipe at bottom of this page.)

2 1/2 tsp Xanthan Gum

1 1/2 tsp Sugar

1 tsp Salt

4 tsp Deb El Just Whites egg white powder (I used 4 eggs and used a little less water)

(2 tsp Quick Rising Yeast (I used the Bread Machine Yeast)

Wet Ingredients:

1 tsp Vinegar (I used apple cider vinegar)

1 3/4 cups Warm Water (110-115 degrees)

Mix dry ingredients together. Add wet ingredients and mix. Beat 3 minutes. Spray cookie sheet or pizza pan with non-stick cooking spray.

This is what it will look like when you are done mixing. It will be wet, kind of like frosting.

Spread with a spatula!

For a thicker crust I spread all on one pizza pan. For a thinner crust (which we liked better) I split the dough between 2 pizza stones.

Bake for 20-30 minutes. Top with sauce, cheese & toppings of your choice. Then bake for another 8-10 minutes longer. I would cook it more on the longer side with the thicker crust.

The second time I made it I split it between two pizzas and made one cheese for the kids. They still like our family's favorite GF pizza found here better.

The second one I made Barbecue Chicken Pizza, which my husband and I loved. It had the thin crispy crust, which we really liked. We added my husband's secret homemade BBQ sauce, mozzerella cheese, shredded chicken, sliced olives and tomatoes.

Another idea that they had for us to sample at our support group was they used the same crust and made it into a dessert pizza. It was really good!!! I just haven't done it yet. They baked it like normal then you spread melted butter over the crust and sprinkle with cinnamon.

Dipping sauce for dessert pizza: Mix together 1-2 cups of powdered sugar and 1 Tbsp. melted butter. Add enough milk or water until it is the consistency you like.

Chicken Enchilada Pasta made Gluten Free

2012-03-16T13:27:00.000-07:00

I first found this recipe on pinterest here. We have made it twice now. I think its a definite keeper! It is so GOOOD!!!

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles (I haven't used these.)
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce *
2/3 cups red enchilada sauce *
2 cups shredded cheese
1 cup sour cream
Penne pasta (I used gluten free spiral pasta.)

* When we made it yesterday we only used 1 can green chili enchilada sauce and used more red sauce (around 2 cups)

Optional toppings: Avocado, Green Onions, Black Olives, Tomatoes & Sour Cream

Cook chicken and shred. Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Gluten Free Yogurt Pie

2012-03-15T05:45:00.000-07:00

When I heard it was National Pi Day yesterday I decided it was a great excuse to make a pie. I decided to do our favorite yogurt pie. It is low fat, easy and YUMMY!!! I was first introduced to this yogurt pie when I was dating my husband. It has been a favorite of ours ever since. Recently we added the berries to it and love it even more!!

Ingredients:

Graham Cracker Crust (I will share the recipe I use below)

8 oz cool whip

2- 8 oz yogurts (we like to use berry flavors - 2 different ones)

1 cup fruit (optional)

I use the Graham Cracker Crust recipe from the Better Homes & Gardens Cook Book:

1/3 cup butter (melted)

1/4 cup sugar

1 1/4 cup graham cracker crumbs - Gluten Free of course

Mix in a small bowl then press into a 9" pie plate. Either chill for one hour or bake at 375 degrees for 4-5 minutes. Cool before filling.

Beat cool whip and yogurt together until mixed. Fold in fruit. Pour into crust. Put in freezer until set or frozen. (I had some extra graham cracker crumbs so I put some on top.)

Enjoy a low fat treat!!!

Veggie Lasagna with Gluten Free Noodles

2012-03-12T06:52:00.000-07:00

I must first mention that I am not a huge fan of some of the veggies in this lasagna, but I LOVE this lasagna. So don't let the veggies stop you from trying it. It is so easy and so delicious!!! It has taken a few times to get my kids to eat it, but last night my pickiest eater ate it all gone!!! HURRAY!!!! She may not have loved it, but she ate it!! I saw the original recipe on my friend's blog here. I used gluten free noodles, of course, and made a few changes.

Ingredients:

Gluten Free Lasagna Noodles (I use Tinkyada)

Water

Bottle of Spaghetti Sauce (We like Prego Traditional)

1 pkg. sliced mushrooms

2-3 zucchinis, sliced

2-3 TBSP butter

Spinach

Mozzerella Cheese

Pre-heat oven to 350 degrees.

Wash & slice your zucchini. Saute your mushrooms & zucchini in some butter.

Once your veggies are cooked, add your spaghetti sauce (make sure to pour some in bottom of pan first and save some for top of lasagna). Heat until bubbly.

Layer: Noodles

I hate to deal with cooked lasagna noodles, so here's my trick to avoid that and make it easier to make lasagna. I add dry noodles and pour some water over the top of them (each layer). Don't mind all the broken noodles. :)

Veggies w/ Spaghetti Sauce

Spinach

Mozzerella Cheese

Repeat layers one more time, then add another layer of noodles with reserved spaghetti sauce and topped with some more mozzerella cheese. Cover with tin foil and bake for 45 minutes. After the 45 minutes, because you are using dry noodles, you may need to pull it out, push the noodles down into the liquid and cook for another 5-10 minutes. Pull out of oven and let sit for 10-15 minutes. The liquid will be absorbed by the noodles, the longer it sits. We like to enjoy with some breadsticks from Charlotte's Bakery. We buy ours at Good Earth, but I know they can ship their products too.

Hot Dog Gluten Free Style

2012-03-11T08:15:00.000-07:00

Gluten Free hot dog buns are not easy to come by. I saw the idea online to use a corn tortilla instead. I must say it is soooooo much better than a bun, even better than a gluten filled bun!! I have shared this idea with some friends that don't live a gluten free lifestyle and they have made the switch over!! My husband says it tastes like a corn dog! I'm not sure I agree with that statement, but I like them anyways.

Warm the tortillas in a wet paper towel in the microwave for 30-45 seconds

(depends on number of tortillas)

You can add whatever you would like, but we put shredded cheese on the bottom, add the hot dog and ketchup on top. My husband likes to add parmesan cheese on top too.

Roll Up and Enjoy!!

Peanut Butter and Nutella Tortilla Roll Ups

2012-03-11T07:43:00.001-07:00

My kids aren't huge fans of gluten free bread, but they LOVE "tortilla roll ups" as we call them. You can use corn tortillas in place of bread for almost anything!! This is their favorite combination: Peanut Butter and Nutella!! We have made several combinations. Here is a few ideas you can do, but the options are limitless:

Peanut Butter & Nutella

Peanut Butter & Jam

Peanut Butter & Honey

Peanut Butter & Banana

Peanut Butter, Nutella & Banana

(You could use any nut butter you like.)

Egg Salad

Warm tortillas between a wet paper towel in the microwave 30-45 seconds

(depending on number of tortillas)

Spread Peanut Butter & Nutella (or whatever combination you want) on the warmed tortillas.

Roll up and Enjoy!!!

Gluten Free Waffle Ice Cream Cones

2012-03-09T06:03:00.002-08:00

One of my favorite foods is ice cream!! When I was diagnosed with Celiac Disease I was sad that I wouldn't be able to have ice cream cones anymore. I found this recipe within a few months of going gluten free. It is one of my FAVORITES!!!!!!!! I cannot tell you enough how GOOD these are. SO DELICIOUS!!!

I found the recipe here. Once I found the recipe I knew I had to get the waffle cone maker. I wasn't sure if I would really use it very often, but these are so good that we made them probably way too often at first. This is the waffle cone maker I bought. I LOVE it!!!

Gluten Free Waffle Cones
*I usually double or four times the recipe. Doubling = around 24 cones*

3             eggs
3/4 cup   sugar
1/2 cup   butter, melted and cooled
2 Tbsp     vanilla
3/4 cup Featherlight mix
1/4 cup   GF mix*
3/4 tsp   xanthan gum
1 tsp       baking powder

Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop 2-3 TBSPs batter (I use the large Pampered Chef scoop.) onto a hot waffle cone baker.

I set the waffle cone maker between the 3 and 4 setting and bake for 60-75 seconds. Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.

Here's a video showing how to roll the waffle cones!!

Be sure to leave waffle cone on the cone shaper until it has a hardened a little!!

Be sure to handle with care, they are fragile, but so good!!!!

* Here is the Bette Hagman's GF Flour Mix:
6 cups     rice flour
2 cups     potato starch (not potato flour)
1 cup       tapioca starch

Gluten Free Chicken Enchiladas

2012-03-08T12:18:00.000-08:00

These enchiladas are a quick and easy (maybe messy) dinner to make and YUMMY!!

Ingredients:

10-12 corn tortillas

6-8 chicken tenders

20 oz enchilada sauce

Grated cheddar cheese

onion, chopped (optional)

I like to cook my chicken on my foreman grill. If you don't have one, that's fine, just brown on the stove. I like mine chopped, but you can just cut the chicken into bite-size pieces if you'd prefer. You can also use beef if you'd prefer. Chicken is just the easiest and its really yummy, so that is what I do 99% of the time.

Pour a small amount of enchilada sauce in the bottom of your 9 x 13 pan to help prevent sticking. I wrap 4-5 tortillas in a wet paper towel and heat for 45 seconds to make it more pliable to roll. Dip the tortillas in enchilada sauce, fill with chicken, cheese & onion (if you want). Roll up and put seam side down in pan. Repeat.

Pour the remaining enchilada sauce over the top. Top with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes. I like to serve with refried beans and spanish rice (if I have the time to make it)

Gluten Free Nut Butter Energy Bars

2012-03-06T13:37:00.002-08:00

These are a great healthy snack with lots of good protein that will help give you an energy boost!! They are simple and YUMMY!!!

Ingredients:
3/4 cup      nut butter (almond, peanut or sun) (I use almond butter)
3/4 cup      agave nectar or honey (I use agave)
1 1/2 cups raw nuts and/or seeds (I use almonds, walnuts & sunflower seeds)
1 cup          unsulfured dried fruits (I have used apricots, mangos & pineapple)
4 cups        gluten free brown rice crispie cereal
1/8 tsp       sea salt
1 tsp          vanilla extract
1/4 cup      coconut (optional)

Directions:
1. Line a large baking sheet with parchment or wax paper.
2. Place nuts and/or seeds & dried fruits in food processor/blender. Pulse until mixture is just coarsely ground. (I don't have a food processor so I use a blender)
3. In a large sauce pan, melt nut butter & liquid sweetener over medium low heat. Stir and watch to prevent scorching. When mixture is smooth and bubbling, remove from heat.
4. Add salt and vanilla, stir.
5. Use large spatula to stir in nuts, dried fruit and cereal. Stir until all coated with nut butter mixture.
6. Scoop onto baking pan & roll until its smooth and even thickness. (I like to top with plastic wrap before rolling) Top with wax paper or plastic wrap and refrigerate for 2 hours.
7. Cut into bars, store wrapped in wax paper, in a covered container in the refrigerator.

Gluten Free Bread Machine White Bread

2012-03-05T16:23:00.000-08:00

When I first started trying to make gluten free bread I didn't have any success. I could never get it to rise!! It would always be about the size of a loaf of banana bread. That was until I got a wonderful bread machine and it has come out perfect ever since!!! I did a lot of research as to which bread machine to buy. I finally decided on the Zojirushi model: BB-CEC20. You can find it here. I also bought this cookbook to go along with it.

I decided on this one for several reasons. Here are my top three reasons:
** Lots of Great Reviews!!!
** Normal loaf of bread shape!!
** I could program it specially for gluten free bread!!

I have loved having this breadmaker. It has made cooking gluten free bread so EASY!!!! And to make it even easier I will mix up the dry ingredients for 4 loaves at a time. I put them in a Ziplock baggie and label them.   Then when I need to make a loaf of bread, I just put the wet ingredients in the pan, wait for them to pre-heat, then add the dry ingredients. It is really easy and doesn't take a lot of my time.

Here is the "White Bread" Recipe out of the cookbook I mentioned above.

Dry ingredients:
2 1/4 cups     brown rice flour
2/3 cups        potato starch
1/3 cup         tapioca starch
1/4 cup         nonfat dry milk/skim milk powder (I leave this out.)
1/4 cup         sugar
2 1/2 tsp       xanthan gum
1 1/4 tsp       bread machine or instant yeast
1 3/4 tsp       salt

Wet ingredients:
1 1/4 cups    water (I use milk)
1/4 cup         vegetable oil (I use canola oil)
1 tsp             cider vinegar (I use apple cider vinegar)
2                   eggs, lightly beaten
2                   egg whites, lightly beaten

*In a large bowl or plastic bag, combine all the dry ingredients, mix well & set aside.
*Add wet ingredients into the bread machine baking pan.
*Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottome & sides of pan witha rubber spatula. Try to incorporate all the dry ingredients within 1-2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine
*Select the Bake Cycle. Set time to 60 minutes and temperature to 350 degrees. Allow the cycle to finish.

With Gluten Free Bread it is very important to take the internal temperature!! It may look done on the outside, but the inside may not be done!!

Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200 degrees. If its between 180 degrees and 200 degrees, leave machine on Keep Warm Cycle until baked. If its below 180 degrees, turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others needd to be set by 10 minute intervals)

**With my breadmachine it is even easier than the above directions. I have already programmed it for gluten free bread so I just put the wet ingredients into the bread pan and select the correct course and press start. Mine has a preheat, so I don't have to worry about the temperature of the wet ingredients when I put them in. After the pre-heat it starts to mix that's when I add the dry ingredients and help incorporate the dry with the wet ingredients. When it is all done mixing, I will smooth out the top and that's it!!! It does the rest; I just wait and pull it out when it is done***

Here's my settings:
Preheat: 15 minutes
Knead: 20 minutes (It starts slow, that's when I add the dry ingredients.)
For this breadmaker turn off Rise1 and Rise2
Rise: 70 minutes
Bake: 65 minutes

Another thing I LOVE about this breadmaker is that the bread comes out soooo EASY!!!! I don't have to spray it and the bread NEVER sticks to the pan!!!

Gluten Free Baked - Fried Chicken

2012-03-04T09:09:00.001-08:00

Since we can no longer have anything at KFC I was excited when I saw this recipe on one of my friends blogs. It is really simple and tastes a lot like the KFC seasoning as I remember. And even better, it is baked and not fried. I only had to make one small change to make it gluten free!! I LOVE it!! I usually serve it with mashed potatoes and a veggie.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Featherlight Mix or

(Gluten Free Flour of your choice)

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 2-4 TBSP of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

You can find the original recipe here