Gluten Free Me

Blog Reclocation to BackToMyRoots.ca

2014-04-05T06:46:00.001-07:00

Hello Everyone,

I just wanted to let you know that all my articles (and focus) have been moved over to my own self-hosted blog at

www.BackToMyRoots.ca

I would love it if you checked it out. I have some awesome gluten free recipes like:

Gluten Free Pulled Pork Shoulder

Gluten Free Shortbread

Gluten Free Paleo Pita Bread

But I also talk a lot about homesteading and learning to be more self-sufficient:

Regrow Green Onions

Regrow Romaine Lettuce From The Stump

My First Baby Chicken Hatched

Boiling Down My Own Maple Syrup

I hope you check some of these articles out! You might really like them and I've had a ton of fun on my adventures that I would love to share with you :)

Gluten Free Graham Crust

2012-08-29T09:25:00.000-07:00

Graham crust is a great base for many desserts including cheesecake, coconut cream pie, vanilla custard and banana cream. Here is a quick Gluten-Free version of the original. I use different nuts sometimes but often I use almonds.

1 1/2 cups Gluten Free Flour
1/2 cup Margarine, melted
1/2 cup Brown Sugar
1/2 cup Chopped Nuts

Mix ingredients and spread evenly into a pie pan. Bake at 350F for 15 minutes, or until brown. Top with your favorite filling (cheesecake!!).

To make the Gluten Free flour mixture that I use for this recipe, combine:

6 cups sweet Rice Flour
2 cups Tapioca Flour
1 cup Potato Starch

Gluten Free at Burger King

2012-08-29T06:48:00.000-07:00

Just like all of the major restaurants, Burger King does not have any menu items that are completely Gluten-Free because they do not process things in a different way than they do with the items with gluten. The burger they serve to you will be contaminated with gluten from other products. This is a list of items they serve that DO NOT have Gluten but if you are extremely sensitive, beware!

Meat, Eggs and Side Dishes:

Whopper Patty

Whopper JR Patty

Hamburger Patty

BK Chefs Choice Patty

Tendergrill Chicken Fillet

Bacon Slice

Ham Slice

Egg Patty

Sausage Patty

French Fries

Tacos

Dips, Sauces, Dressings, Beverages:

Dips:

King Kung Pow

BBQ Roast Jalapeno

BBQ

Buffalo

Sweet and Sour

Honey Mustard

Marinara

French Fry

Ranch

zesty Onion Ring

Stacker Sauce
Chocolate Fudge Sauce
Sweet Baby Ray's Hot N' Spicy BBQ Sauce
Tartar Sauce
Vanilla Icing

Dressings:

Ken's Honey Mustard

Light Honey Balsamic

Avocado Ranch

Ranch

Apple Cider Vinaigrette

Beverages:

Barq's Root Beer

Coca Cola Classic

Coca Cola

Diet Coke

Dr Pepper

Sprite

Minute Maid Lemonaide

Minute Maid Apple and Orange Juice

Seattle's Best Coffee

Seattle's Best Iced Coffee

Mocha Frappe

Caramel Frappe

Tropical Mango Smoothie

Strawberry Banana Smoothie

Produce, Condiments, Dairy and Dessert:

Fresh Apple Slices

Onion

Tomato

Carrots

Lettuce

Spring Mix

Romaine

Garden Fresh Salad with Apple and Cranberry with Tendergrill

Breakfast Syrup

Grape Jam

Honey

Ketchup

Mustard

Mayonnaise

Strawberry Jam

Sliced Pickels

American Cheese

Pepper Jack Cheese

Sharp Cheddar

Swiss Cheese

Three Cheese Blend

Milk and Chocolate Milk

Chocolate, Vanilla and Strawberry Shakes

Soft Serve in a Cup

Caramel Sundae

Chocolate Fudge Sundae

Strawberry Sundae

http://www.bk.com/cms/en/us/cms_out/digital_assets/files/pages/MenuGlutenFree.pdf

Fall; The Season of Abundance

2012-08-29T06:02:00.000-07:00

The fall is a beautiful time of the year to be Gluten Free. It might not seem that way when starting out but it really is. All of the best veggies are ready for harvest and for the most part, the big family get-togethers focus on turkey and chicken now that it is cool enough to get the oven going.

Thanksgiving and Christmas both have an abundance of options as long as you stay away from the stuffing and the dessert table. Many Gluten-Free breads actually make the best stuffing because of their texture.

Fall is also zucchini season and there are soooo many things you can do with zucchini. I slice it into strips and use it in place of pasta noodles in sauce. Sometimes I take a large zucchini to the mandolin slicer and cut into large "noodles" for lasagna. Just keep in mind that they do not soak up liquid like pasta does so keep it a little drier.

In the fall/winter I make a full roasted chicken at least once a week. I love the smell in the house while it roasts and since I am only feeding Jonny and I, we have lots of leftovers. I am able to make enough chicken salad for the first part of the week and broth to last the full week. The day after we roast chicken, I like to make a giant Chicken Caesar Salad or Greek Salad even! Jonny gets a full breast and a leg for his lunch on Monday with leftover veggies. It really works out perfect!

The time is almost here for me to get out my canning supplies and get started. Last year I canned tomato sauce, peaches, spicy beans and jalapenos and I learned so much along the way. This year I plan to do things a little different. First off, I am going to dehydrate more items. I love dried fruit as a snack and it takes up far less space than the jarred kind. I am not going to can any jalepenos as I made way too many last year. It was also and extremely painful process when the heat started coming through the gloves!

Fall is upon us! Feel happy as it signifies more than the oncoming winter. It is harvest, one of the most abundant times of the year for produce! Keep your chin up and a smile on your face because all your favorite foods are ready for you to create into a culinary masterpiece!

Happy Almost-Fall Everyone! :)

Creamy Coleslaw

2012-08-10T09:58:00.001-07:00

Coleslaw is a great side dish with many meals from family get-togethers to picnics to a quick lunch. It is gluten free and can be served with almost any fish or meat you can think of. I love it as a side dish to fish and chips. It is so easy to make (especially if you have a food processor).

2 Tbsp heavy Cream
2 Tbsp light Mayonnaise
1 Tbsp Vinegar
1/2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp ground Black Pepper
4 cups shredded Cabbage
1 large shredded Carrot

Mix the dressing ingredients together and pour over the cabbage and carrot. Mix it together and chill it for at least an hour. Serve cold and enjoy!

Greek Salad Dressing

2012-08-09T11:26:00.000-07:00

Being Gluten-Free definitely means that you are going to miss out on a lot of great meals that the world has to offer. On the bright side, you can become the king or queen of salads. There are endless options and combinations and as long as you are making your own dressing, you know it will be Gluten-Free.

I love how salty and wonderful Greek salad is. Any chance I get to put some olives and homemade feta cheese into, I'm all over it! Traditional Greek salad has no lettuce at all but I really enjoy more of an Americanized version of the salad. I toss this dressing in with romaine lettuce, cucumber, tomato, red onion, black olives and feta cheese.

And of course, it is Gluten-Free!

1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Lemon Juice
1 Clove Garlic, crushed
1/2 tsp Lemon Pepper Seasoning
1/4 tsp Salt
1/4 tsp Dried Oregano
1/4 tsp Dried Basil

Blend together all of the ingredients in a jar, shaker or food processor. Crumble some feta into the dressing if you would like.

Spinach Salad with Orange Vinaigrette

2012-08-09T09:29:00.000-07:00

This is a great salad that I found in an old Curves book that I picked up at a garage sale. Not only is it Gluten-Free but it is also very good for you!

No one can deny how good spinach really is for you. It is packed with vitamins and minerals. Many of us remember having the green slop on our plates during dinner but nowadays there are much nicer ways of serving it. It is also hard to ignore how much healthier it is for you in its raw form. Vegetables lose a lot of their nutritional value when you cook them. The heating process breaks down the vitamins and minerals in the food and they are gone before they get to your plate.

The recipe is simple and very quick to make. A great last minute salad.

Vinaigrette:

2 1/2 Tbsp Orange Juice
1 Tbsp Wine Vinegar
1 1/2 Tbsp Olive Oil
1/4 tsp ground black pepper
1/2 tsp salt

Combine all the ingredients in a shaker or jar and mix until well combined.

Salad:

2 cups fresh baby spinach
1/2 cup sliced baby mushrooms
1/2 cup thinly sliced red onion

Place the salad ingredients in a bowl. Mix with the vinaigrette and serve right away.

Try adding almonds, pecan, cranberries, raisins, bacon bits or any other topping you enjoy. There are endless ways to enjoy this salad.

White Bread for the Bread Machine

2012-08-09T09:04:00.000-07:00

White bread is one of the first things you begin to miss when you go gluten-free. It is one of the hardest things to make and have it resemble the original gluten-filled version. The gluten is the part that makes the bread chewy and delicious but without gluten, it would have the consistency of banana or zucchini bread. Although many of us still love those, the crumbly texture make it very difficult to produce something that will hold in your sandwich meat and other fillings.

Here in Niagara there is a Book Depot which has amazing deals on all sorts of books. I went there in search of gluten-free cook books first as they can be expensive and hard to find in small towns. I was able to get my hands onto two Gluten-Free Bread books so I could test out a variety of recipes.

This recipe is from "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt

2 1/4 cup (550mL) Brown Rice Flour

2/3 cup (150mL) Potato Starch

1/3 cup (75mL) Tapioca Starch

1/4 cup (60mL) Nonfat Dry Milk Powder or Skim Milk Powder

1/4 cup (60mL) Granulated Sugar

2 1/2 tsp (12mL) Xanthan Gum

1 1/4 tsp (6mL) Bread Machine Yeast

1 3/4 tsp (8mL) Salt

1 1/4 cup (300mL) Water

1/4 cup (60mL) Vegetable Oil

1 tsp (5mL) Cider Vinegar

2 Eggs, lightly beaten

2 Egg Whites, lightly beaten

In a large bowl or bag, mix together all the dry ingredients very well.

Pour water, oil, and vinegar into the bread machine. Add the eggs and egg whites.

Select the Dough Cycle and as the machine is running, slowly add the dry ingredients. Scrape the bottom and sides of the pan to make sure everything is mixed in.

When the mixing and kneading is complete, remove the blade but leave the bread pan in the machine. Smooth the top of the loaf quickly and , close the top and allow the cycle to finish. Turn off the bread machine.

Select the Bake Cycle. Set the time to 60 minutes and the temperature to 350F. When the cycle is finished, take the temperature of the loaf with an instant read thermometer. It should be 200F. If it is between 180-200F, leave the machine on keep warm until baked the rest of the way through. If it is below 180F, put it back on the bake cycle and check every 10 minutes until it is done.

Once cooked, remove it from the pan and allow to cool completely on a wire rack. Sometime I place it in the oven (turned off) and allow it to cool on the rack in there.

There you go! White gluten free bread from a bread machine! Once you have the recipe down, feel free to add some herbs or spices to it!

Many Kinds of Flour

2012-08-08T14:54:00.001-07:00

This is an overview on the different kinds of flour there are. There is a good selection of gluten-free options. You can see the original post here.

Wheat Flours
Traditionally, the most prevalent flours are milled from wheat. Refined wheat flours are, by law, enriched with thiamin, riboflavin, niacin and iron, and fortified with folic acid. Whole-wheat flours naturally contain B vitamins and iron, in addition to selenium, potassium and magnesium. They also are good sources of fiber; however, whole-wheat flours may not be enriched with folic acid.

The wheat flour category alone is extensive. Ideal for bread making, flour from "hard" wheat is higher in protein—including gluten, which makes dough sticky, elastic and able to hold air bubbles formed by a leavening agent as the dough rises. Flours from "soft" wheat have less protein and less elastic quality, so they are better for delicate pastries and cakes.

All purpose flour. Refined blend of high-gluten hard wheat and low-gluten soft wheat. Milled with only the endosperm— not bran or germ. used for baking, thickening and breading. usually sold pre-sifted. Some fortified with calcium and vitamins A or D.
100% whole-wheat flour. Made from hulled red wheat grain (wheatberries). Provides more fiber and other nutrients. Used in place of all-purpose flour. Makes a heavier bread; in baked goods, often mixed with all-purpose flour for a lighter texture and better rising. Has a shorter shelf-life than all-purpose flour.WG
White whole-wheat flour. Made from hulled white spring wheat. Use instead of regular whole-wheat flour in baked goods for a milder taste and a light color. WG
Self-rising flour. All-purpose flour with added salt and baking soda. Convenience product not generally used for yeast breads. Leavening action of baking soda can diminish if stored too long
Cake or pastry flour. Fine-textured refined flour made from soft wheat. High in starch. Used for tender cakes and pastries.
Bread flour. Refined flour made from hard wheat and a small amount of barley flour. Very high gluten content. Used for bread making.
Gluten flour. Refined flour made from hard wheat with most starch removed. Significantly higher protein (gluten) content than all-purpose flour. Increases strength and rising power of dough. Blend with lower-gluten flours for bread.
Semolina flour. Generally coarsely-milled, refined hard durum wheat flour. Used for pasta, couscous, gnocchi and puddings. High in gluten. Coarsely-milled other wheat varietals or grains also may be called semolina, such as corn semolina (grits) and rice semolina. WG option

GF=gluten free WG=whole grain

Non-Wheat Flours
Gluten-free bread mixes often are blends of flours from other grains or plant sources. For example, one gluten-free baking mix contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. And on their own, non-wheat flours also offer a variety of uses and qualities.

Although bulk options may be available for some flours, most are sold in pre-packaged quantities— and proper storage will increase their shelf lives. In particular, whole-grain flours (with oil from their germ) and nut flours may turn rancid over time. Refrigerate or freeze flours in airtight containers so they retain their powdery quality. And remember to bring to air temperature before using.

Almond meal/flour. Made from blanched almonds. Low in carbohydrates, high in protein. In ¼ cup: 6g protein, 3.5g fiber, 60mg calcium, 10 IU vitamin E (35% Daily Value) and 14g fat, nearly all unsaturated. Adds moisture and nutty taste to pastries, baked goods and dessert filling. Not meant to replace flour in yeast or quick breads. Short shelf life. GF
Amaranth flour. Ground from an ancient seed. Has a high level of complete protein, including lysine. Use in baked goods for up to 25 percent of flour content. Excellent thickener for sauces, gravies and soups. Has a slightly sweet, nutty flavor. GF
Barley flour. Made from pearl or whole-grain barley. Adds fiber to baked foods. In ¼ cup: 4g fiber. Contains gluten, but not enough for adequate rising. Good as a thickener in soups, stews, sauces and gravies. WG option
Buckwheat flour. Made from buckwheat, a cousin of rhubarb (not wheat varietal nor technically a grain). Combine with other flours to add a hearty, grassy flavor and color to bread. Good for pasta and pancakes. Whole buckwheat flour has a stronger flavor and more nutrients. White buckwheat is milder and has fewer nutrients. GF, WG option
Corn flour. Milled from the whole corn kernel (cornstarch is made from the endosperm). Use in breading or blend with other flour for batters or dough. Note: Corn meal can be ground into corn flour in a food processor. GF, WG option
Flaxseed flour or meal. Made by milling whole flaxseeds, making omega-3s available. In 2 tablespoons: 4g fiber. In baked goods, use as a fat or egg substitute. GF
Oat flour. Ground from oat groats. Used to replace some flour in a variety of recipes. Adds a rich, nutty flavor and denser texture. In baked foods that need to rise, must be combined with other flours. GF, WG
Peanut flour. Made from crushed, fully or partly defatted peanuts. In ¼ cup defatted peanut flour: 8g protein. Use to thicken or add flavor to soups and sauces. Adds nutty flavor to baked goods or main dishes. GF
Potato flour. Ground from whole, dried potatoes. In ¼ cup: 2.5g fiber and 400mg potassium (12% DV). Use as a thickener for smooth, creamy sauces, soups, gravies and frozen desserts. For baking, adds starch to dough, which attracts and holds water; makes bread more moist and extends freshness. Use ¼ cup per loaf of yeast bread (rye, white or whole-grain). In meat, chicken, fish and vegetable patties, extends, binds and retains moisture. GF
Rice flour, brown. Made from unpolished brown rice. In ¼ cup: 2g fiber in brown rice flour, compared to 1g flour in white rice flour. Nutty flavor. Used like white flour, but gives a grittier texture in baked goods such as cornbread and pound cake. GF, WG
Rice flour, white. Made from white rice. Used mostly in baked goods such as pie crusts and cookies. In shortbread, gives a tender mouth feel. Sweet or glutinous "sticky" rice flour is made from high-starch, short grain rice, which is used to thicken sauces in Asian dishes. (Does not contain gluten despite its name.)GF
Rye flour. Heavy, dark flour made from rye. In ¼ cup whole-grain dark rye flour: 4g fiber. Contains less gluten than all-purpose or whole-wheat flour. Produces heavy, dense bread. For better rising, blend with a higher protein flour. Mostly sold as medium rye flour; light and dark rye flours available. Pumpernickel flour is dark rye flour made from whole grain and used in bread making. WG option
Soy flour. Made from milled soybeans. High in protein, lower in carbohydrate than all-purpose flour. In ¼ cup: 10g protein, 8g total carbohydrate and 3g fiber. Good source of calcium and excellent source of iron and magnesium. Use to thicken sauces. As a wheat flour substitute in quick breads and cookies, use 1 part soy flour to 3 parts all-purpose flour. Reduces fat absorption in frying batter or dough. Lightly toast in a dry skillet over moderate heat for a nutty flavor. GF
Spelt flour. Made from spelt, an ancient grain and cousin to wheat. Slightly higher in protein (forms more gluten) than wheat flour. In ¼ cup: 4g protein, 4g fiber and 1.5g iron (8% DV) Has a mellow, nutty flavor. Can be substituted for wheat flour in baking. May cause reactions in wheat-allergic people. Both refined and whole spelt flour are available. WG option

GF=gluten free WG=whole grain

Flours for the Ethnic Table
In kitchens around the world, there are many other flours for baking, thickening, bulking and binding the ingredients of ethnic dishes. These are typically ground from locally available foods, which, as staples, are important sources of calories, protein and other nutrients. Many are sold in ethnic food stores in the U.S. and deliver unique flavors and cooking qualities.

Cassava flour. Also called manioc flour, used as a thickener in Brazilian stews. Called gari in Nigerian cooking. GF
Chickpea (garbanzo) flour. Also called gram flour, cici flour and chana flour. Higher in protein. Used in cooking from India. GF
Chapati flour. Made of wheat and malted barley flours. Used to make Indian chapatis.
Dal flour. Legume flour used in Indian cooking. Includes besan flour, urad dal flour and mung dal flour.GF
Fufu flour. Made from dried plantain and used in Nigerian recipes. GF
Kamut flour. Made from the ancient Egyptian grain kamut. Can be substituted for wheat if combined with other flours in making bread and pasta. WG option
Millet flour. Used in bread baking and pancakes. In India and Pakistan, called bajri flour or kurakkan.GF, WG
Teff flour. Made from teff grain. Has twice the iron and three times the calcium content of many other grains. Used to make injera (Ethiopian flatbread) and baked goods. GF, WG

GF=gluten free WG=whole grain

Hot Millet Breakfast

2012-08-08T13:50:00.000-07:00

Millet is an very versatile, non-glutinous grain that is great served savory or sweet. When cooked it has the consistency of rice and tends to not stick together. As a savory dish it is awesome when boiled with some chicken or beef stock.

Personally, I love it as a hot breakfast cereal which I sometimes mix half and half with quinoa. Hot breakfast cereal is a great way to fit in all the allowed grains you can. I find that I enjoy it most when there is a variety of grains to mix in.

This morning I made it with some flax seeds and cinnamon and it hit the spot. I like to sweeten it a bit which can be hard with the sugar restrictions. Sometimes I mash some banana up into it or add fresh fruit.

1/2 cup millet
2 Tbsp flax seeds
1 cup water
1 tsp cinnamon

Bring the cup of water to a boil and add the millet, flax and cinnamon to the water. Cover and simmer for 20 minutes. The millet should be soft. Add a little coconut oil if you have it and some stevia. I use a little coconut milk around it but there are conflicting views on coconut milk.

Avocado Salad Dressing

2012-08-08T11:59:00.001-07:00

So, now that I am on the hunt for salad dressing, I have come across a few more.

I absolutely love the taste of avocado and use it whenever possible. I would grow it if I could but I do not think my climate lends to good growing conditions. (Although I am going to look that up now :) )

Avocado is an amazing healing food and should be incorporated into your diet at least a couple times per week. When it is in season and at a good price, I eat as many as I can!

1 avocado, pitted and peeled
2 green onions, chopped
1 clove garlic, chopped or squished
1/2 tsp sea salt
1 lemon, juices
1/2 cup olive oil
pepper to taste

Put all but the olive oil in a food processor until smooth. Then add the olive oil while the processor is still running on low.
If you need to thin it out, add a little water. Pour over a salad of fresh greens and enjoy!

Garlic - This ingredient is a fantastic candida fighter but only when consumed raw. Not only does it help to kill off candida in your system, it helps to balance the natural flora of your digestive system. Dressings are a perfect way to get raw garlic into your system.

Green Onions - These have anti-fungal properties and help to kill off candida in your system. Green onions from the store that come with roots attached |(most do) can be used and regrown in your windowsill or garden. I have a post about this which you can see here.

Italian Salad Dressing

2012-08-08T11:45:00.000-07:00

It always amazes me how many things wheat and gluten can find its way into. Salad dressing tends to be loaded with gluten to give it a thicker texture.
For a while I had basic oil and vinegar but it got very boring very quickly. I don't know why I waited so long to look up dressing recipes because there is actually an impressive selection of recipes that are gluten free. Here is one of my new default dressings that is also the base for Poppy-Seed Dressing that I will upload soon.

1/4 cup lemon juice
1 tsp sea salt
2 cloves fresh garlic
1 tsp dried oregano
1 tsp dried basil
3/4 cup olive oil

Mince the garlic first. Then add the rest of the ingredients to a jar or bowl and mix it up until it emulsifies. I like to make it in a jar so that I can pop a top on and save the leftover dressing.

Garlic - this ingredient stimulates the liver and colon, helping the body to detoxify. In order to get the benefits from garlic, it must be eaten raw. It is also an anti-fungal which helps to kill off the candida and helps to increase the good bacteria.

Beerless Can Chicken

2012-08-08T11:37:00.000-07:00

Okay, so we all know that we can't have beer. But there are other things that you can put in a can inside a chicken for flavoring. Any flavoring you like for chicken, can be put inside an empty can.

1 full chicken
1 empty beer or pop can
water to fill 1/2 the can
flavoring - 3 tbsp ghee OR
- rosemary and thyme OR
- lemon juice and rosemary OR
- lime juice and chilis

Make sure to always season (salt and pepper) your chicken before cooking. I like to use some of the flavoring as a rub on the outside of the chicken as well.
Fill half the can up with water and then add the flavorings you like to the can. Put the can upright in the middle of an oven-safe pan. Put the chicken on top of the can standing the chicken upright as well. Bake in a 400F oven until the chicken is cooked through. You can also cook this on the BBQ if you'd prefer! Great for the summer!

This is a great dinner that you can have every night of the week if you wanted. The leftovers are great for lunch. Completely safe and candida-free.

Country Style Pork Ribs

2012-08-07T05:54:00.000-07:00

I love any meal that can be made all in one pot! This recipe for Pork Ribs does exactly that! This can be made as directed on a stove or put in a slow cooker and left to cook all day.

1 1/2 tsp oil
1-2 lbs pork ribs
3/4 cup apple cider
1/8 tsp cinnamon
1/8 tsp cloves
1/4 lb onions, chopped
2 stalks celery, chopped
1/4 lb baby carrots, or full-sized carrots chopped
1/4 lb new potatoes

Heat the oil in a dutch oven and add the ribs to brown. Add the next 3 ingredients and cover to let simmer for 1 hour. Add the vegetables and simmer for another 45 minutes.

It really is that easy! I have had this one stored away in my recipe box for quite a while and use it all the time. Sometimes I change out a couple vegetables for other ones but it is delicious just as written.

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GF Blueberry Chocolate Banana Bread

2012-06-26T08:40:00.000-07:00

I cannot explain how much I love banana bread. It has been the thing I break down and eat knowing its going to hurt later. I am so glad to have found this recipe to share with you so we can all enjoy our banana bread... and eat it too!
I have borrowed this recipe from another blog. I have included the link to it at the bottom of the page. When I make my own loaf I will update it with any changes I made and some pictures of my creation :)

1 1/2 cups almond meal
2 eggs
3 egg whites
1/4 cup canola oil
3/4 cup brown sugar
1 cup mashed banana
1 tsp vanilla extract
1 tsp cinnamon
3/4 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup dark chocolate chunks

Preheat your oven to 350F. Grease a 5x10 loaf pan.

Mix together all the ingredients except the chocolate and blueberries until it is just mixed. Then fold in the blueberries and chocolate.

Pour the batter into the greased load pan and bake for about 50 minutes or until a knife comes out clean. Let cool slightly and enjoy.

How easy is that?!? Below I included a link to where I originally found this recipe!

http://keepitsweetdesserts.com/blueberry-chocolate-chunk-banana-bread-gluten-free/

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Breakfast Banana Oatmeal Muffins

2012-06-25T13:25:00.000-07:00

I love having muffins for breakfast but many of the recipes call for a bunch of ingredients or have a ton of sugar in them. I love this recipe because I can reduce the sugar used in it a little if I like. Everything is mixed in the blender which also makes it easy to pour into the cups.

You should note that some people have a hard time digesting the oats when you are gluten sensitive. I have never had a problem with the old fashioned or steel cut but I avoid the processed instant oats. If oats bother you, steer clear of this recipe :)

2 1/2 cups oats
1 single serving cup of plain greek yogurt
2 eggs
3/4 cup sweetener (honey, sugar, 2 Tbsp stevia)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 bananas

Preheat your oven to 400F. Spray a muffin pan or grease it. Put all of the ingredients in a food processor or blender and puree until smooth. Divide the batter evenly among the pans and bake for 20-25 minutes.

There it is! It is actually THAT easy :) Allow them to cool a little and eat them up.

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Banana Pancakes

2012-05-03T09:47:00.000-07:00

This is the tastiest gluten-free pancake recipes I have made so far. And trust me, I make a lot of pancakes! I also use the batter in my waffle maker :)

1 banana
1 egg
1 Tbsp almond butter
vanilla
salt
cinnamon

Put everything into a blender and mix until smooth. Pour into a hot nonstick pan. Cook until bubbles appear on top and break without filling in, then flip!

They taste great with fruit or fresh whipped cream.

It is a great idea to make a bunch ahead of time and throw some in the freezer. Then all you have to do is pop them in the toaster.

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Gluten Free Waffles

2012-04-17T10:20:00.000-07:00

I love waffles so much that I bought my boyfriend one of those crazy waffle-makers with all the bells a whistles last year for his birthday. We ate waffles almost every weekend until I realized how sick they were making me! I looked online of ages trying to find a good Gluten-Free waffle recipe and I have found one! So delicious! And you can omit the eggs too by just adding a little more milk.

Ingredients:

1 cup white or brown rice flour
1/2 cup potato starch
1/4 tapioca flour
2 tsp baking powder
1 tsp salt
1/4 cup oil
2 eggs
1 1/2 cups milk or buttermilk
1 tsp sugar

Directions:

Mix everything together lightly until just mixed. Pour into a hot waffle iron. Serve with fresh homemade butter or homemade yogurt and fresh berries. :)

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Gluten Free Stuffed Red Potatoes

2012-04-16T06:11:00.000-07:00

This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.

12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil

To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.

Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.

Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.

Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!

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Easy Homemade Yogurt

2012-04-14T05:03:00.002-07:00

I go through a lot of yogurt. It is so good for me so I try to have a serving (at least!) every day for breakfast or in my dinner recipes. It is a great base for so many sauces. I use it to replace sour cream in many of my recipes as it is healthier.

Ingredients:
1L bag of milk
2-3 Tbsp yogurt with active cultures (store bought or leftover from your last batch)
OR
a pack of "Yogurt Cultures"

1) Bring the milk to the boiling point (about 180F). I just wait for the boil to begin and maintain it at that temperature for a minute or two.

2) Take the pot off the heat and let cool to 110F. I usually put my pot in a sink of cool water to cool it down more quickly. It should feel just warm to the touch.

3) Mix your yogurt or pack of cultures in.

4) Pour the mixture into a seal-able container. I used a couple mason jars. Old yogurt containers or anything you have on had works great.

5) You want to maintain the temperature of 90-120F for at least 4 hours now. I turn my oven on until it reaches 115F, shut it off and put my jars inside. I have heard that slow cookers and rice cookers on "warm" setting will work. You can also wrap them in towels and put it in a cooler. Or alternately, you may live in a climate within that temperature range, in which case just leave them on the counter.

5) At the 5 hour mark feel free to take a look at the consistency of the yogurt. Keep in mind that it will thicken in the fridge. Some recipes call for as long as 12 hours. The longer the cultures work, the more sour and tangy the yogurt will become.

6) When it has a custard consistency, put your yogurt in the fridge for an hour or two. Then go ahead and enjoy in your favorite sweet or savory dish!

Remember to keep a couple Tablespoons of yogurt to start your next batch!

Cost to Make: (500g tub)

Milk $6.99/3L (or 2.32/L)
Leftover Yogurt $free (or a couple cents)
= $1.16/500g

Good To Know:

***If your yogurt is not tangy enough, leave it in a warm place for an extra couple hours.

***1L of milk will give you 1L of yogurt. So, if you have a container you like to fill, use that as your measuring cup.

***Yogurt cultures can now be found in the grocery store in the dairy section. Health food stores carry it or it can be purchased online. I would buy a cup of yogurt to use to start your first batch over the trouble of ordering cultures online. There is no difference to the finished product.

***You may use any milk that you would like. I use homogenized because I like the creaminess of the yogurt and I believe it thickens more quickly. Given the option, I would chose organic, hormone free milk. The better the milk, the better the yogurt.

My Favorite Yogurt Recipes:

Cream Cheese from Yogurt
Tzatziki Sauce
Red Potaoes in Curried Yogurt Sauce
Frozen Yogurt
Yogurt, Honey and Banana Facial

How to get Thicker Yogurt

The thickness of your yogurt is based on a few things. First off, the higher the fat content of your milk, the thicker the yogurt will be.

The longer I allow my yogurt to sit, the thicker it gets.

When you bring your milk to the boiling point, keep it there for up to 10 minutes to evaporate some of the liquid out.

When the yogurt is done, you can strain it through a coffee filter or cheesecloth/butter-cloth to take some of the moisture out. The whey will fall through leaving a thicker Greek-style yogurt.

You can add some milk powder to the mixture to thicken it up during the milk boiling stage.

Green Pea Soup

2012-04-13T06:53:00.000-07:00

This is a recipe that I love all year round. In the summer I use the fresh peas from my garden, and in the winter I use frozen peas.

Ingredients:

3 Tbsp fresh ginger
5-6 cloves of garlic
1 Serrano pepper (or jalapeno)
1/4 tsp cumin

3 Tbsp ghee or sunflower oil
2 bay leaves
1 medium onion

4 1/2 cups vegetable stock
3 1/2 cups peas
1 tsp sea salt
1 squeeze lemon juice

1) Combine the first 4 ingredients in a mortar or food processor into a paste.
2) Heat the oil or ghee in a saucepan over medium-high heat then add bay leaves and onion and saute.
3) Stir in the paste and cook for another minute or two. Add the vegetable stock, peas, salt and lemon juice and cook until peas are tender.
4) Remove from the heat and puree with a hand mixer.

Serve with a dallop of homemade yogurt and a sprig of mint.

Oven Roasted Garlic Asparagus

2012-04-11T14:46:00.000-07:00

The spring started early this year and in turn, so did the asparagus. Already it is popping up at stores everywhere. There are a lot of great things you can do with asparagus. It has a mild flavor that goes well with so many different dishes. I love using it in an omelette or frittata for breakfast. It is great grilled up and put in a salad. I love it baked, fried, grilled or BBQed. It can really be prepared any way you like!

Ingredients:
1 lb asparagus
1 Tbsp olive oil
3 Tbsp balsamic vinegar
salt and pepper to taste

Directions:

1) Preheat the oven to 425F.
2) Cut of break the woody ends of the asparagus off. Lay them into the pan and sprinkle with the olive oil, vinegar, salt and pepper.
3) Bake for 10-15 minutes depending on the width of the stalks. Serve hot!

Gluten Free Bean Soup

2012-04-11T08:55:00.000-07:00

Bean soup is such a great way to fill up for lunch or dinner! I always make a big batch and jar some while it is hot so I can store it for later. You can also freeze some of the unused soup so it is there when you need a quick lunch. This can also be made vegetarian by simply removing the meat and adding a little more salt.

Ingredients:
2 cups of mixed dried beans (kidney, black, pinto, lentils, northern)
6 cups water
1/2 tsp salt
1 onion, chopped
1 stalk celery, chopped
2 garlic cloves
1 bay leaf
2 ham hocks
1/4 cup salted pork cubes (or bacon)

Directions:
1) Soak the beans overnight or use a quick-soak method.
2) Brown the onion, celery and garlic briefly in a soup pot, then add the rest of the ingredients to the pot. Cover the pot, bring to a simmer and continue to cook for 3 hours until the beans are soft.
3) Cool the ham hocks and remove the meat. Put the meat back into the soup.

This recipe serves 6. Serve with some GF bread or crackers or on its own!

Gluten Free Pumpkin Soup

2012-04-11T08:03:00.000-07:00

In the fall I was making a batch of pumpkin seeds at the end of the season. The woman who worked the local pumpkin farm told me to take all the pumpkins I could handle... for free! The trick is going a week after Halloween to do your pumpkin shopping! My intention was to gut a few to roast the seeds and throw the flesh to the chickens. But once she helped me fill up my trunk I knew I had way too many. I took the flesh out of them and put them in freezer bags for later use.

All winter I was sneaking pumpkin into chili, pasta sauce and soups. It has a wonderful texture and makes soups smooth and creamy and adds a ton of extra vitamins. Here is a recipe I found for pumpkin soup. Sometimes I season it a little different to suit the meal but this is a great recipe just the way it is!

Ingredients:
1 small pumpkin (about 3 cups pumpkin pulp)
2 Tbsp butter
1/2 cup chopped onion
4 cups chicken or vegetable stock
1/4 tsp ginger
1/4 tsp nutmeg

To Make Pumpkin Puree:
1) Preheat over to 375F. Wash pumpkin, cut in half and remove the insides. Place cut-side-down on the baking sheet or oven rack and bake for 40 minutes or until soft.
2)Scrape out the insides and puree in the blender.

To Make the Soup:
1) Saute the onions in the butter in a soup pot until onions are translucent.
2) Add the stock, spices and pumpkin. Bring to a boil and simmer for 10 minutes. Serve hot with some GF crackers or bread.

Easy Vanilla Custard Recipe

2012-04-10T11:31:00.001-07:00

Custard can be used in a wide variety of recipes as it is just a simple base. I add some cooked rice to it for an easy rice pudding snack. It is the base for many homemade ice cream recipes and the filling in donuts, pastries and pies. I enjoy it for breakfast over some fresh berries.

2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla

Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.

Remove the milk mixture from the heat. Slowly stir into the beaten egg making sure not to cook the eggs. Immediately return the pan to the heat and cook another 2-3 minutes until it thickens. If you find it easier, cook it over a double boiler.

Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.