Wheat Free Life

Gardeners and co-workers... it's Zucchini time!

noreply@blogger.com (Shelly M) — Fri, 12 Jul 2019 02:17:00 +0000

I hate posts with long, drawn-out intros. This is the very best zucchini bread recipe I've ever found that comes out great with wheat-free flour. I use King Arthur Gluten Free Baking Mix for the flour here. It is FABULOUS! I always give a mini-loaf to whoever gives me the zucchini, and they are shocked if I tell them it's gluten free. Enjoy!!!
(I have no idea where I originally got this recipe, if it's yours please message me for credits)

Gluten Free Zucchini Bread (Makes 2 regular loaves)

3 eggs
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 cup grated zucchini, moisture squeezed out
2 1/2 cup gluten free flour of choice (I use King Arthur Gluten Free Baking Mix)
1 grated carrot
1 tablespoon cinnamon
1 teaspoon baking soda
2 teaspoon vanilla extract
1 1/2 teaspoon salt

1 teaspoon baking powder
3/4 teaspoon ginger
3/4 teaspoon nutmeg
Optional: 1 1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit.
Grease and flour* two loaf pans.

Beat eggs in large bowl. Add sugars, zucchini, and carrot, and mix well. Add remaining ingredients, mix thoroughly.

Fill prepared pans halfway full, bake 45-60 minutes.

This freezes well, but allow to cool completely before wrapping.

*Gluten free flour

Oatmeal Blueberry Muffins - Wheat and Gluten Free

noreply@blogger.com (Shelly M) — Tue, 05 Feb 2019 19:14:00 +0000

Oatmeal Blueberry Muffins

I love making muffins for a bread alternative. As the only food mutant in the house, feeding everyone wheat-free can get to be expensive. Muffins are a great way to have single serving breads ready to go, and they can be frozen for up to about two months and microwaved when needed. This recipe was inspired by a recipe from Dinner at the Zoo, but I've changed it around a bit to make it wheat and gluten free.

Ingredients

1/2 cup Bob’s Red Mill 1 for 1 GF flour

1/4 cup Bob’s Red Mill coconut flour

1/4 cup Bob’s Red Mill white sorghum
flour

1 1/2 cups Bob’s Red Mill Gluten Free
quick oats

1/2 cup granulated sugar

1/4 teaspoon salt

1 tablespoon baking powder

1 cup almond milk

1 egg

2 tablespoons canola oil

2 teaspoons vanilla extract

1 cup of blueberries fresh or frozen

Instructions

Preheat oven to 400 degrees.

Whisk dry ingredients in a large bowl. In a separate bowl, whisk together egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients stirring just until all of the ingredients are combined. Gently fold in the blueberries.

Divide the batter evenly between the 12 muffin cups (just under 1/4 cup each). Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition Facts

Servings 12.0

Amount Per Serving

calories 157

% Daily Value *

Total Fat 4 g 6 %

Saturated Fat 1 g 4 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 16 mg 5 %

Sodium 67 mg 3 %

Potassium 31 mg 1 %

Total Carbohydrate 26 g 9 %

Dietary Fiber 3 g 12 %

Sugars 10 g

Protein 3 g 7 %

Vitamin A 1 %

Vitamin C 2 %

Calcium 5 %

Iron 6 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comfort Food with fewer calories

noreply@blogger.com (Shelly M) — Tue, 06 Mar 2018 00:59:00 +0000

GF Chicken Pot Shepherd's Pie

GF comfort food for under 300 calories

This is a basic chicken pot pie, but with a mashed potato topping instead of pie crusts. Made as given here, MyFitnessPal computes this to just 285 calories for one-fourth of the pie.

My directions here are for instant potatoes made with Idaho Spuds, serving for 4. Use and follow directions for serving four for whatever brand you have.

Preheat oven to 350 degrees; spray pie dish with non-stick cooking spray.

8 oz. boneless skinless chicken tenders
2 Tblsp. unsalted butter
2 Tblsp. King Arthur Gluten Free Baking Mix (or GF flour of your choice)
3/4 low sodium chicken broth (I like Simply Nature Free Range broth from Aldi's)
8 oz mixed frozen vegetables
1 tsp. salt
1/2 tsp. fresh cracked black pepper
1/8 tsp. dried thyme

In medium saucepan, cook chicken until lightly browned. Cool, then shred up.

Over medium heat, add butter and stir until melted. Stir in GF flour, mix well. Slowly stir in chicken broth, heat until bubbly and thickens. Continue cooking, adding frozen vegetables, salt, pepper, and thyme, stirring until all is well mixed and heated. Put the mixture into the prepared pie pan. Smooth flat.

In same saucepan, heat 1 1/4 cup water and 2 Tblsp. unsalted butter to boiling.

Remove from heat. Add 1 1/3 cup skim milk and 1 1/3 cup potato flakes. Stir and fluff with fork. Spoon mashed potatoes onto top of chicken-veggie mix.

Bake in 350 degree Fahrenheit oven 35-40 minutes, until top is slightly brown and bubbly around the edges.

Remove from oven, allow to cool.

Serves 4

Microwave Apple dessert for one

noreply@blogger.com (Shelly M) — Sat, 09 Jan 2016 02:20:00 +0000

Fast.
Simple.
Guilt-free.

Core and finely chop a small apple (do not peel). Place in small microwave safe bowl. Set aside.

In another small bowl or ramekin combine 2 tablespoons quick oats, 1 tablespoon honey, 1/2 tablespoon olive oil, and 1/2 teaspoon of ground cinnamon. Mix well. Spoon bits and crumbles of the oat mix over the apples.

Microwave on high setting for one minute.

Stir and enjoy.

Nutrition Facts:
Serving Size 1 Serving
Per Serving % Daily Value*

Calories 255

Calories from Fat 73

Total Fat 8.1g 12%

Saturated Fat 1.0g 5%

Sodium 0mg 0%

Potassium 5mg 0%

Carbohydrates 47.3g 16%

Dietary Fiber 6.4g 26%
Sugars 28.8g

Protein 2.5g

Vitamin A 2% · Vitamin C 6%

Calcium 1% · Iron 2%

noreply@blogger.com (Shelly M) — Sat, 17 Jan 2015 13:55:00 +0000

Breakfast Quinoa

yield: Makes 2 cups

A delicious alternative to oats or cream of wheat, and a high protein variety option to the standard gluten free cream of rice. I often use half milk/ half water; and will substitute raisins and craisins for the blueberries during the winter.

(From Martha Stewart)

Ingredients
2 cups whole or low-fat milk, plus more for serving

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

Directions

Step 1

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Step 2

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

One Skillet Beef & Rice

noreply@blogger.com (Shelly M) — Thu, 19 Jun 2014 01:21:00 +0000

This recipe was basically created as of those simple "just add a can of cream of mushroom soup" recipes.  Unfortunately, there is only one brand of wf/gf that I've found (Progresso Vegetable Classics Creamy Mushroom) and few stores in my area stock that particular variety. So, I just make it as I go.

One Skillet Beef & Rice
In large skillet over medium heat, brown
1 pound ground chuck or round.
Remove from pan and drain grease. Set aside.

To skillet add:
1/2 white or yellow onion, finely chopped
1 (7 oz net wt) can mushroom pieces, drained and finely chopped
Cook over med-high heat until onions are tender.

Reduce heat and add:
4 tablespoons butter or margarine
2 tablespoons GF Flour Blend
Stir over low heat until margarine is melted and flour is well blended.

Stir in:
1 1/2 cup water
1 teaspoon beef bouillon
1 bay leaf
Pinch thyme
Salt & pepper to taste
Cook over medium heat until sauce begins to form; reduce heat and simmer 5 minutes, stirring frequently.

Stir in:
Cooked beef
2 cups water
Bring to full simmer.

Add:
2 cups instant brown rice
Still well, cover, and remove from heat. Let stand 10 - 15 minutes. Remove bay leaf, stir well and serve. Serves 6-8.

Coffee Cake Muffins

noreply@blogger.com (Shelly M) — Sun, 28 Apr 2013 01:09:00 +0000

There are more and more "everyday" products that can now be found in gluten free versions. They still usually cost more, but it's nice to have them. One I love to use is Gluten Free Bisquick- for pancakes, pizza crust, and more. You can't just substitute the GF version for regular Bisquick in recipes, however. After some trial and error, I have found a nice coffee cake to be made with the GF Bisquick. I like to put quick breads such as this in muffin form for easy serving size and storage.

GF Bisquick Coffee Cake Muffins

Preheat oven to 400 degrees. Lightly spray 12 muffin tin with non-stick spray.

Topping
2/3 cup GF Bisquick
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) softened butter

In small bowl mix GF Bisquick, brown sugar and cinnamon. Cut in softened butter until mix is crumbly. Spoon a small amount into the bottom of each muffin tin. Set mix and pan aside.

Dough
2 cups GF Bisquick
1 cup milk
1 egg

1 tablespoon vegetable oil
2 tablespoons sugar
Mix dough ingredients in a medium bowl. Scoop evenly (about 1/3 cup) into each muffin tin.

Top each with remaining topping mix. Using a small stick or skewer, lightly criss-cross or swirl the topping and the dough.

Bake 20 - 25 minutes, until a muffin in the center is firm to the touch.

Broccoli Cheese Casserole

noreply@blogger.com (Shelly M) — Sat, 17 Nov 2012 21:44:00 +0000

Yes, you can have this for Thanksgiving and it does not even require a trip to the health food store for special ingredients.

Broccoli Cheese Casserole
1 cup uncooked instant brown rice
8 oz package frozen chopped broccoli, thawed
1 small onion, chopped fine
1 can Progresso Vegetable Classics Creamy Mushroom soup
1/2 Cheese Whiz (I put on low in the microwave just enough to soften and measure out)
1/4 cup milk
2 Tablespoons butter

Thoroughly combine all ingredients in a medium bowl. Put in 2 quart, ungreased casserole dish and bake in 300 degree oven for 30 minutes.

Mardi Gras Jambalaya

noreply@blogger.com (Shelly M) — Wed, 09 Mar 2011 01:14:00 +0000

I don't know how authentic this is; all I know is I like it and the kids like it, too. I think I got this recipe out of the St. Louis Post-Dispatch many years ago. When I make this, I usually use about 3 skinless, boneless chicken tenders, a roll of turkey sausage and cut everything else in half. I'm giving you the full, original recipe.

Joe's Jambalaya
1 1/2 pound boneless, skinless chicken breasts, cut in 1" pieces
salt and pepper to taste
1/4 cup oil
1 1/2 pound sausage, sliced 1/4" thick
4 cup chopped onion
2 cup chopped celery
1 1/2 cup chopped green bell pepper
5 cup chicken stock
1 tablespoon minced garlic
4 cup uncooked rice
2 tablespoon browning agent (i.e. Kitchen Bouquet, Brown James, etc)
2 tablespoon seasoned salt (i.e. Season-All)
2 cup chopped green onion

In 8 quart pot, heat oil. Season chicken with salt and pepper and brown in hot oil over medium-high heat. Add sausage; cook for 5-7 minutes. Remove meats from pan and set aside.

In same pot, cook and stir onion, celery, green pepper and garlic 7-10 minutes until vegetables begin to soften and wilt. Stir in chicken stock, reserved meat, browning agent and seasoned salt. Bring to boil.

Add rice. Return to boil. Reduce heat to simmer. Cover and cook 10 minutes. Remove cover and quickly stir rice to switch from top to bottom completely. Cook, covered, 15-20 minutes longer until liquid is absorbed and rice is tender. Stir in green onion. Makes 12-15 servings.

Superbowl Prep

noreply@blogger.com (Shelly M) — Thu, 03 Feb 2011 00:57:00 +0000

Big screen tv, beer, soda, sandwiches, chips and dips; all ready for this year's crop of Superbowl commercials. Oh, yeah...football, too.

This dip is a little different from most Spinach-Artichoke recipes. The secret ingredient that gives it such a special flavor and texture is Alfredo sauce. READ INGREDIENTS CAREFULLY. There are some wonderful varieties of Alfredo sauce that are safe and gluten free, my personal favorite is Taste of the Hill from St. Louis, MO. The recipe is originally from cdkitchen.com; as usual, I've altered it a bit.

This dip is excellent served with anything from tortilla chips, Blue Diamond crackers, or Glutino snack crackers.

Spinach-Artichoke Dip

Ingredients:
4 teaspoons minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated fresh Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions:

Preheat oven to 350 degrees.

In medium bowl mix garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Spread into an 8x8 inch baking dish, cover and bake in preheated oven 35-40 minutes, or until cheeses are melted and bubbly. Serve warm.

Easy Breakfast Casserole

noreply@blogger.com (Shelly M) — Tue, 01 Feb 2011 22:49:00 +0000

It seems most breakfast casserole recipes have half a loaf of bread cubes in them. Or lots of flour. Here is a simple, tasty recipe I've worked on that is wheat and gluten free.

Easy Breakfast Casserole

10 eggs
1 12-16 oz. bag of Ore Ida Country Style hash browns, partially thawed
1 lb. breakfast style turkey sausage, cooked (can use regular pork sausage, if desired)
OR 1 lb. finely chopped ham
2 cups grated cheddar cheese
1/4 - 1/2 cup finely chopped onion, depending on taste
Salt and pepper to taste

Preheat oven to 350 degrees.

Combine hash browns, cooked sausage, cheese and onion in large bowl. Spread evenly into a greased, 9" x 13" pan. In bowl crack and wisk the eggs. Pour over mixture in pan. Salt and pepper to taste.

Bake for approx. 35-40 minutes or until center of casserole is firm and beginning to pull away from sides of pan. Remove from oven and serve.

Father's Day Pancakes

noreply@blogger.com (Shelly M) — Tue, 22 Jun 2010 01:02:00 +0000

Pancakes- blueberry, chocolate chip, bacon, plain. How do you like them? This recipe from Bob's Red Mill makes enough you can have some for every taste. (We made lots more than 8 pancakes with a 1/4 cup measure.) I just scoop about a cup at a time into a small bowl, stir in my mix-ins and make pancakes for all my picky eaters.

Wheat Free & Gluten Free Pancakes
Contributed by Bob's Red Mill Natural Foods


Ingredients 1-1/2 cups Wheat Free Biscuit & Baking Mix 1 Egg 2 Tb Sugar 1/4 cup Vegetable Oil 2 cups Water (scant)
Directions
Place wheat free biscuit mix into a medium size mixing bowl. Combine in another bowl the egg, sugar, vegetable oil and water, blend well. Pour liquid into wheat free biscuit mix and whisk until just mixed. Option: fold in fresh, frozen or drained canned blueberries (or other extras as desired). Spoon onto 375� griddle, as pancake rise and bubbles appear flip over; grill till lightly golden brown. Enjoy! Makes 8 pancakes. NUTRITIONAL INFORMATION Servings Size: 1 Pancake Calories 180, Calories from Fat 80, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 260mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 5g and Protein 4g.

Fake-uccino

noreply@blogger.com (Shelly M) — Wed, 02 Jun 2010 16:21:00 +0000

Coffee is my one serious addiction. When the doctors go through the list of medications and ask about “recreational drug use?” I admit “Caffeine.” I love quality rich coffee, and I love fu-fu iced whipped things at the coffee houses. I don’t love all the sugar and fat in those fu-fu things. I’ve also learned there is sometimes even wheat protein in them to thicken them up. To save money, calories, and my Epi-pen I have developed this recipe. The calorie savings is not substantial over some drinks, but every little bit helps. Plus, at least I know what's in this.

Makes 3-4 servings

3 Individual packets of instant hot chocolate mix
3-4 rounded teaspoons instant coffee
1 cup Half and Half
1 teaspoon vanilla extract
2 cups ice cubes

Blend everything in blender, pour into glasses. Top with whipped cream if desired. Enjoy!

Chicken Patties

noreply@blogger.com (Shelly M) — Tue, 13 Apr 2010 18:06:00 +0000

This one came to me in a desperate moment one morning after the usual "What's for dinner tonight?" I figured I make tuna patties, why not chicken? This is super-simple. Try serving on wheat-free buns with mayo, lettuce and white American cheese.

Chicken Patties - Makes six servings
2 12.5 oz can Swanson canned chicken breast (or other gluten-free brand)
2 eggs, beaten
3 Wasa light rye crackers, crushed (or gluten-free bread or crackers for gluten-free version)
2 teaspoons Scarbough Fair Chicken Spice
Salt and pepper to taste

1-2 tablespoons cooking oil

Drain liquid from chicken. Mix all ingredients but oil in medium bowl. Form into four patties. Heat oil over medium heat. Cook patties about 7 minutes on one side, 5 on the other; or until cooked through and nicely browned.

Pizza Crust

noreply@blogger.com (Shelly M) — Sat, 27 Mar 2010 00:19:00 +0000

Pizza has got to be the one thing I miss the most from my care-free, wheat-eating youth. In all my years I have not found anything that is truly an equal substitute. I've looked high and low and this is the best I've found so far. It is based on a recipe from Bob's Red Mill but, of course, I've changed it around a bit.

Ingredients:

1 teaspoon sugar

2 teaspoons active, dry yeast

3/4 cup warm water

1 1/2 cup wheat-free flour blend (or equivalent)

1/2 teaspoon kosher salt

1 tablespoon olive oil

1 egg (eggless option- 1 tablespoon flaxseed meal and 3 tablespoon water. Let stand 2 minutes, then use as egg)

Directions:

Combine sugar, yeast and water in a large bowl and let stand about 5 minutes. Measure flour and salt into a small bowl and combine. Beat oil and egg into wet ingredients, then stir in flour mix. Cover with plastic wrap or wax paper and set in a warm spot (near pre-heating over) for about 10 minutes.

Place onto greased pizza stone. Wet hands with water and spread and smooth out dough. Cover with favorite sauce and toppings. (You cannot have too much cheese. When you think you have too much, add a little more.) Bake at 425 for 15 - 20 minutes.

DO NOT EAT

noreply@blogger.com (Shelly M) — Fri, 29 Jan 2010 13:17:00 +0000

That being said, this is for deodorant, not food. As weird as some people find it, I even have to read labels for non-food products-- especially shampoos and conditioner; even body lotions. I've never found any deodorant with wheat, but I've read enough labels to know I don't want to be absorbing all these chemicals into my body daily.

The recipe is a basic one you will find over and over. I have my preferences and have listed some, but not all, alternatives. Do this on the weekend or vacation when you can try it out and get over any worries that you're going to stink.

The first step is to finish your current stick of anti-perspirant or deodorant and wash and dry the container thoroughly.

In a medium bowl combine 1/4 cup baking soda and 1/4 cup cornstarch. The baking soda is a natural odor absorber. Cornstarch is a natural moisture absorber. To this I add about 10-15 drops of Tea Tree Oil. Tea tree oil is a natural anti-bacterial to help kill the little stuff that makes you stink in the first place. This is my preference. Some people can't stand the smell of the tea tree oil and use lavender. You might like tangerine oil. It's up to you, but I like having the triple-action aspect of the baking soda, cornstarch and tea tree oil working together.

Option 1 - Powder form: Just put this in a short, wide mouth jar you can seal tight. Use a big, fluffy face powder brush to apply the deodorant powder.

Option 2 - Stick form: Work in 2+ tablespoons of shortening--just mix it up with your hand. (I've seen coconut oil frequently in directions, but in my part of the country my coconut oil seems to be too soft, or even liquid, to use for stick deodorant.) If it just won't stick together at all, add a little more shortening until it's a good consistency.

Pack into the empty dispenser. The consistency improves once it has set up for several days. When using, apply a thin layer. This should not be visible. A few days of use and you'll get used to applying and gain confidence that it is doing it's job. It really takes using for a week before you get down to the part of the stick that's really solid and set.

Snow! Snow! Snow!

noreply@blogger.com (Shelly M) — Mon, 04 Jan 2010 01:03:00 +0000

As a kid, I remember deep snows around here every year. School closed, sleds out, warming by the fireplace. These days we seem to have much more ice than snow. When the snow does fall now, it usually doesn't seem to be quite as often or as deep. It is a special treat when the snow is deep enough to make Snow Ice Cream. This was always one of my favorite things about a good snowfall and now my youngest does not think it's been a proper winter without one or two batches of the treat.

Alright, this uses a raw egg. According to the Incredible Edible Egg,

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.

If you have concerns, you can look for pasteurized eggs at your local market or make them yourself.

Snow Ice Cream
Scoop a large bowl full of snow from a clean, undisturbed spot at least 4"-6" deep.

In a medium size bowl, crack one egg and whisk by hand until frothy. Whisk in 1/4 cup sugar, 1 teaspoon vanilla and 1/2 cup milk.

Large spoonfuls at a time, scoop about 3 1/2 to 4 cups snow into the mixture and stir. Don't over stir or you'll melt the snow and have cold sweet soup. If it's too thin, add some more snow.

Serve immediately and ENJOY!

Party Time! Wheat-Free Snack Mix

noreply@blogger.com (Shelly M) — Wed, 23 Dec 2009 23:11:00 +0000

OK, I know I've been gone a while. I lost three weeks including two Thanksgivings and am still playing "catch up". This one is for that Christmas through New Year's into Elvis' Birthday party party season.

Made as directed, this will be wheat-free, but not totally gluten-free. Crispix contains a bit of barley malt, so use at your own tolerance level. There are lots of store-brand cereals out there similar to Chex rice and corn cereals, so read ingredients and find a combination that works for you.

Snack Mix (Sort-of Chex Mix)
8 cups Crispix cereal
1 cup wheat-free Ener-G pretzels
1 cup peanuts (I use dry-roasted)
1/4 butter
1 1/4 teaspoons seasoned salt (like Lowery's or McCormick)
4 1/2 teaspoons Heinz Worcestershire sauce

Combine cereal, pretzels, and peanuts in a large zip-lock bag; set aside. Put butter in microwave safe cup, cover and melt (about 40 seconds on high). Add seasoned salt and Worcestershire sauce to melted butter and stir. Pour over cereal mix and seal bag. Shake vigorously to mix all thoroughly. Empty into microwave safe baking pan approximately 9" x 13". Microwave on high 5-6 minutes, stirring every two minutes. Spread on paper towels to cool. Store in airtight container.

Parmesan Broccoli and Cauliflower Salad

noreply@blogger.com (Shelly M) — Mon, 02 Nov 2009 02:32:00 +0000

Wow, I discovered this recipe the other day and it tastes great! My child who does not like any salad other than iceberg lettuce likes the spinach, both kids could not get enough of the broccoli and cauliflower, and there are no modifications necessary from the original recipe to make it wheat and gluten free. There is an egg and Parmesan crunchy coating on the veggies but no crackers, bread crumbs or any other "deadly matter."

This recipe is straight from Everyday Italian on the Food Network with Giada de Laurentis. I did not use all of the dressing on the spinach, but that's one of those personal preference things. Also, Giada suggests just squeezing the lemon juice into your hand to catch all of the pits. I have found this technique to work quite well.

Parmesan Broccoli and Cauliflower Salad with Spinach
Ingredients
•2 1/2 cups bite-sized broccoli florets
•2 1/2 cups bite-sized cauliflower florets
•2 eggs, lightly beaten
•1 cup grated Parmesan
•1/2 to 1 cup olive oil
•1/2 teaspoon kosher salt
•4 cups lightly packed fresh spinach leaves
•1/2 lemon, zested
•1 lemon, juiced
•1/4 cup extra-virgin olive oil
•1/2 teaspoon freshly ground black pepper

Directions
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

Simple Apple Betty

noreply@blogger.com (Shelly M) — Tue, 22 Sep 2009 00:46:00 +0000

Here is another dish that is wheat-free but not gluten-free. I came up with it looking for something easy and inexpensive to take to the most recent family reunion. I doubled this recipe in a 9"x13" pan and the reviews were great!

Simple Apple Betty
2 20-ounce cans apple pie filling
4 packages instant oatmeal (can be anything below- use what the kids won't eat for breakfast). Try to have 2 of each if possible.

- raisin spice
- brown sugar cinnamon
- maple brown sugar
- apple cinnamon

1/4 cup brown sugar, divided
1 teaspoon cinnamon, divided
6 Tablespoon butter, divided

Grease an 8"x8" pan. Layer one can of pie filling, 2 packets of instant oatmeal, 2 tablespoon brown sugar into pan; then cut small pieces of 3 tablespoon butter across all. Repeat with a second layer. Bake 400 degrees for 35-40 minutes.

Rice Pilaf

noreply@blogger.com (Shelly M) — Sat, 05 Sep 2009 13:03:00 +0000

Without wheat, side dishes are rather limited. I know I often want some sort of "starchy" side dish since I don't have a bun on my burger or a dinner roll with the pot roast. This recipe is one I was determined to work out based on the delicious rice pilaf sides at restaurants like Red Lobster and Cheddars. (Eating out is usually a chore rather than a treat, but the management and staff of these two local chains are excellent to work with.)

When selecting a rice for this dish, I prefer to use Par Excellence Garden Harvest Long Grain and Wild Rice Pilaf. It already has the blend I'm used to in the restaurant, plus a few bits of veggies in there, too. The recipe here is a bit different from the directions on the package.

Rice Pilaf
1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup chopped onion
1 cup Garden Harvest or long-grain white rice
2 cups chicken or beef broth - depending on your main course
1 heaping teaspoon parsley, dried

Melt butter and olive oil together in a heavy saucepan. Saute onion until tender, then add rice. Stir and saute until rice is slightly golden brown (about 4-5 minutes). Add broth and parsley; season to taste with salt and pepper. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Fluff with a fork when done and serve.

Honey-Mustard Dressing

noreply@blogger.com (Shelly M) — Wed, 26 Aug 2009 12:40:00 +0000

My youngest fell in love with honey-mustard when we went for lunch at a local honey store with a tearoom. They served potato chips with honey-mustard drizzled over them. She is now hooked and wants honey-mustard dressing on all salads, too. I was unable to find one in the stores that seemed safe for me to eat with just a few simple ingredients to suit my family's tastes. As is often the case, I came up with my own.

Honey-Mustard Dressing
5 Tablespoons local honey
2 Tablespoon of a quality spicy brown mustard
1 teaspoon apple cider vinegar (up to 1 Tablespoon to suit your taste)

Combine all ingredients in a small bowl. Wisk smooth. Drizzle over salad, potato chips, whatever you can think of.

In the Mainstream

noreply@blogger.com (Shelly M) — Mon, 24 Aug 2009 15:12:00 +0000

Have you seen it? Right there in the baking aisle at the grocery store...Betty Crocker Gluten Free mixes. Brownies, cookies, cakes! The products are a little pricey, especially considering the cake mixes only make one layer size instead of a two-layer cake like traditional cake mixes. However, we know that all WF/GF products are more expensive than their "wheaty" counterparts. The biggest advantage I've seen in these products so far is the ease for family and friends who want to try to accommodate our special diet but are uncertain what to get or where to go. The packaging is clearly marked Gluten Free (I wish it included Wheat Free as well, but I'm not going split hairs on that one) and it's found right along with traditional cake and cookie mixes in the grocery store.

Betty Crocker's website even has some additional recipes using these different mixes. I've not done anything other than just follow the package directions at this point, but I'll post anything I come up with to give these even more variety. As an additional bonus, the boxes also have the Boxtops for Education points to help in collecting for your school.

(I have not forgotten the requests for Cinnamon Rolls, and I'm still working on a recipe I think is worth passing on.)

Feeding the Sweet Tooth: Part II- From Scratch Rhubarb Strawberry Cobbler

noreply@blogger.com (Shelly M) — Tue, 07 Jul 2009 22:10:00 +0000

Fourth of July at dad's house. I was asked to do the baked beans. However, I knew if I wanted desert I was going to have to bring it myself. Once that was decided I created this Rhubarb - Strawberry Cobbler.

The crust is good 'ol Bob's Red Mill, although I can no longer find the recipe on their website. The filling for this is adapted from Mother Earth News, who say they adapted it from Recipes from the Garden by Rosalind Creasy (Tuttle, 2008).

Rhubarb-Strawberry CobblerCrust:
3/4 cup white rice flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
2/3 cup vegetable shortening
3/4 cup water
1 egg
1 teaspoon baking powder

Preheat oven to 425 degrees Fahrenheit. Generously grease a 10" pie pan or 2.5 liter Pyrex dish; set aside. Place all ingredients in a medium mixing bowl. Beat two minutes on medium speed. Spread about half the batter into the prepared pan to make a thin bottom crust. Set the other half aside for now.

Filling:
3 - 4 stalks rhubarb, cut into 1/4 to 1/2-inch pieces (3 cups)
1/2 cup sugar
1 Tablespoon orange or lemon zest (about 3/4 Tablespoon lemon or orange juice can be substituted)
1 Tablespoon butter
1 Tablespoon Wheat-Free Flour blend
1 1/2 tubs (1 pound tubs) sliced, frozen strawberries with sugar added

In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries.

Remove from heat and carefully spoon the fruit mixture into the prepared pan with half the batter.

Topping
2 Tablespoon sugar
1 tablespoon lemon or orange zest (or 1/2 teaspoon lemon juice)

Spoon the remaining batter in small dollops over the filling.

Mix together sugar and zest. Sprinkle over all. Bake 425 degrees for 25-30 minutes.

Granola Bars

noreply@blogger.com (Shelly M) — Tue, 02 Jun 2009 22:59:00 +0000

Here's one of those "duh" things, OK? Those of you well-versed in life without gluten already know oats are off your diet. For those of you who look here for ideas you can make for friends and loved ones-- this is wheat-free but NOT gluten-free. End of disclaimer.

These granola bars are simple, inexpensive, and can be customized to just about any taste. They can be breakfast, afternoon snack, or trail food. The original version of this came from Quaker Oats website. I'll give you the instructions the way I usually make them, and list some options at the bottom.

Granola Bars
1/2 cup butter, melted
3 cups quick-cook oats (uncooked)
1 14-ounce can sweetened condensed milk (not evaporated milk)
1 cup M&M's
1 cup raisins
1 cup peanuts
1 1/2 teaspoon cinnamon

Prepare a 13x9 by lining with foil, then grease (I use non-stick cooking spray.) Preheat oven to 325°F.

In a large bowl, combine all ingredients. Mix well and spread into prepared pan. Make sure you don't pack too tight or these can come out hard enough to crack a tooth. Bake 25 - 30 minutes or until golden brown. Cool slightly; remove from pan and peel off foil. Cut into bars. Store loosely covered at room temperature. Makes 36 - 48 bars.

You can vary these with a cup of any of the following, or come up with your own ideas:
Coconut
Sunflower seeds
Craisins (dried cranberries)
Chocolate chips
Nut pieces of your choice like walnut, cashews, etc.