Archive for the ‘Wheat-Free’ Category

Allergy Free and Gluten Free Hamburger Buns…A recipe for your Holiday Cookout.

Happy Pre-4th of July everyone!

 Hope you have lot’s of fun gatherings planned and many hours spent with family and friends. All of you out there with Food Allergies, Celiac Disease or Dietary restrictions feel the pinch when it comes to cookouts and family “food” times. Our friends at Better Batter have a wonderfully easy recipe for the “World’s Easiest Sandwich and Hamburger Buns” and I thought it was perfect timing to share it with you. Here in our allergy free store, we carry other Better Batter mixes, and this Better Batter Gluten Free All Purpose Flour is a popular product.  

Try this and let us know what a hit you are at the Barbecue! Have Fun!

Ingredients:

2 c Better Batter Gluten Free Flour

1 tsp salt

1/3 c sugar (sugar may be added to taste)

4 eggs

1.5 c milk or water

Instructions

It is very important to have a very hot oven for this recipe. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.

In your electric mixer, beat the flour, salt, eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.

Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.

If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.

If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.

Place in hot oven and bake 15-20 minutes or until golden brown and puffed.

Allow to cool completely before slicing.

Where do I find Gluten Free Cookies that Taste Good?

Right here I say! Here is another video product demonstration…I enjoy doing these for some strange reason…maybe I feel like someone is listening to me, or maybe I like talking more than writing! Biscottea has several wonderful cookies that we carry: Chai Tea Shortbread, Blueberry Tea Shortbread, Blueberry Tea Shortbread Grab and Go (their small 2 cookie pkg.), Chai Tea Shortbread Grab and Go, Earl Grey Tea Shortbread and the small package version, Earl Grey Shortbread Grab and Go. These cookies are Gluten Free, Wheat Free, Egg Free, Soy Free, Yeast Free and Kosher. The only one of these gluten free cookies that has egg and yeast is the Biscottea Chai Tea Shortbread Cookie, which is the cookie that I talk about below. I know I sell this stuff, but I have to say, honestly, I really like them. They are “light” tasting and perfect for an after dinner light dessert. And, you don’t have to mix, stir or bake! Take a peek for yourself….

Gluten and Dairy Free Crackers from Mrs. Crimble

I don’t know…if you are asking about Mrs. Crimble that is. I am sure there must be  a Mrs. Crimble, but I have no heart-warming story to tell you. I know this company makes some great snacks though! In our Allergiesandme.com store, we carry all sorts of their gluten free and dairy free crackers, as well as cookies from this company. For this dish, I used the Mrs Crimble’s Corn Cakes which are free from many of the top allergens – Gluten- free, Wheat- free, Dairy- free,  Lactose- free, Egg- free, Soy- free, Yeast- free and last, but not least, Cholesterol- free.

                                                                                                                                                                                                                                    Gluten and Dairy free crackers

Now the only place where I “zigged and should have zagged” on my quest to give you some serving ideas for the Mrs. Crimble’s Corn Cakes was using it as a “cheese cracker”. These are delicious corn cakes, but don’t really compliment cheese, as would their other crackers, such as their Original Cheese Crackers or the Mrs. Crimble’s Sundried Tomato and Pesto Cheese Crackers

It wasn’t a total flop…I enjoyed my wine and cheese…and the corn cakes by themselves were very good! So students, stick with crackers for your cheese combination and don’t push the envelope to include corn cakes as a substitute. Lesson over!

Peanut Free Peanut Butter…Huh?

Yes, it has been done! I am sure if you have a “Nut-Free” house, that you have tried other peanut butter substitutes, but I really like this one.  If you have read my recipe for Peanut Free Peanut Butter Bar Cookies, you have seen this product that we carry in our allergy free food lines.  This is J  & S Food No-Nuts Golden Peabutter. It is Peanut Free, Soy Free, Gluten Free, Cholesterol Free, Sodium Free and  produced in a totally nut and gluten free facility. Another bonus, it has a shelf Life of  approximately 18 months.
I wanted to tell you a little more about the product, take a look and let me know what you think….

Mashed Potatoes are the Ultimate Comfort Food- Without the Gluten, Dairy or Egg

If you have read any of my past blogs, you know it’s all about the Comfort Food. It’s beautiful weather here, so no gloomy day to blame this one on. Sometimes a nice big serving of mashed potatoes can fix anything though!

One of our products from Shiloh Farms in the store is Organic Instant Potato Flakes. They, as the name suggests, come in a flake format, which means you can always have some handy in the pantry. The package is re-sealable and has a recipe for Italian Herb Bread too. Creating mashed potatoes with the Shiloh Potato Flakes is easy. Just add water, butter (or non-dairy margarine substitute) and also Milk, or if restrictions dictate, a non-dairy liquid like soy milk. Easy Breezy!  Gluten and Dairy Free Mashed Potatoes

Within minutes, you have a nice bowl of mashed potatoes…without any mashing (which is my LEAST favorite part!). So, keep these flakes on had, slap something on your grill and Voila, Dinner Served.

Gluten Free and Allergen Free Crispy Chicken….all in one bird!

I think we all can agree…there is way more things to do in a day than we have hours. Come on, only 24 of those suckers to work with?!!!

Here’s a product we sell in the Allergiesandme.com store that not only tastes great, it saves tons of time too.

I am talking about the Corn Crispy Crumbs from Orgran. Here’s how they describe (couldn’t say it any better myself!): “Orgran Corn Crispy Crumbs is a quality product that will allow you to achieve crispy golden crumbing of meat, fish or vegetables. Corn Crispy Crumbs provides sensational texture with the additional benefit of 25% less absorption of oil than regular bread crumbs. It is also versatile in sausages,added to sausage meats or as a stuffing base to which you may add your own herbs. Also ideal in savoury or sweet recipes such as crumb bases or as a natural thickener in soups and casseroles.”

Well, I made some “fried” chicken (baked if you didn’t understand the quotation inference) and it was really good. The chicken breasts were juicy and not dry, which happens sometimes with other coating products.     Gluten and Allergen Free Chicken

The best part – it’s Allergen Free. Here’s your list: Gluten Free,Wheat Free, Dairy Free, Soy Free, Egg Free, Yeast Free, Peanut Free, Tree Nut Free, Cholesterol Free, Salt Free, Lactose Free,Kosher and Vegan…sheesh.

So, be creative and share your successes. Enjoy!

Allergy Friendly Spring Recipe from Enjoy Life Foods

I am here to say, E-mails are good! I received this recipe from our friends at Enjoy Life Foods and I think they have a winner!

This is a great company and we sell tons of their stuff in our Allergiesandme.com store…with more on the way I am sure.

Try this one for your kids this weekend and Share the Love….                          

Enjoy Life Allergy Free Rice Crackers

Enjoy Life Allergy Free Rice Crackers

Ingredients:

3 Tbsp. Golden Flax Seeds
1/8 tsp. Cumin Seed, ground
1/2 tsp. Sea Salt
1 Tbsp. Tomato Paste
1/4 cup Hot Water
1 tsp. thyme leaves (fresh is best!)
1/4 cup raw sunflower seeds (extra needed for garnish)
1/4 cup white or brown rice flour
1/2 cup Enjoy Life Crunchy Rice Cereal

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.
Yield: 20- 1.5″ square crackers 

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.

Gluten Free Granola and Yogurt – Breakfast of Champions

I know, you are saying…”Hey, this recipe only has two ingredients…how hard can THAT be?!” And you would be right!

This is for one of those mornings that you just don’t know how you found the coffee pot…and your cup! We sell several Bakery on Main Granolas in the store. They are Free from Gluten, Wheat, Soy & Cholesterol. This morning, I just dumped ( wait, let’s say I gently mixed with care!) a large handful of the Bakery on Main Apple Raisin Walnut Granola into a bowl of fat free Vanilla yogurt. That’s it…no harder than that…and you have a fantastic and healthy breakfast to get you out the door..or help you find the SECOND cup of coffee. These granolas are really good and if you want more variety, try our Bakery on Main Cranberry Orange Cashew Granola, Bakery on Main Extreme Fruit and Nut Granola or Bakery on Main Rainforest Granola.  You really can’t go wrong with any of them.

So, go pour yourself a bowl and enjoy!

DSC00043

Potato Patties…it’s not just for Southerners

As a product of a Texas ranching family,  I was raised on “rib-sticking” meals which usually meant that Meat & Potatoes were involved.  Fond memories surround these meals…not the breakfasts though. The first meal of the day was before the sun rose and then we were pushed into the cold to ride horseback for hours! Yikes, but it was character building.

When I saw this recipe from our friends at Authentic Foods, I was reminded of those wonderful patties my mom makes. These are a little different – Gluten free, Dairy free, Lactose Free, Soy Free and Yeast free.  You have an option to add more items depending on your specific limitations.  Try this one and let us know how it works for you.  Saddle Up!

Ingredients:

¼ cup Authentic Foods Potato Flour                                                                 

Gluten Free Potato Patties

Gluten Free Potato Patties

½ cup Authentic Foods Tapioca Flour

¾ teaspoon baking powder

¼ teaspoon Authentic Foods Xanthan Gum

¼ teaspoon salt

½ teaspoon garlic powder

2 large eggs (or Egg Replacer)

¼ cup vegetable oil (preferably light olive oil)

¼ cup chopped onions (Optional)

2 tablespoons chopped fresh parsley (Optional)

4 oz shredded Monterey jack cheese (Optional)

Directions:

Mix all dry ingredients in a bowl: Authentic Foods Potato Flour, Authentic Foods Tapioca Flour, baking powder, Authentic Foods Xanthan Gum, salt, and garlic powder (also add onions, parsley and cheese if preferred). In another bowl, mix all liquid ingredients: eggs, oil and milk. Then add the liquid mixture to the dry mixture and blend.

Grease a griddle or skillet with oil to keep the pancakes from sticking. Then preheat the griddle or skillet to 350 degrees Fahrenheit. Using a large tablespoon, drop batter to make 2-inch diameter pancakes. Cook first side until edges look dry. With a spatula, turn and cook until second side is golden brown.

Serve with apple sauce or sour cream.

Invasion of all that Family for the holiday?…feed them lasagna.

The perfect make ahead meal for huge crowds…similar to the horde that may be headed towards your house right now. I love lasagna and love the ease and filling nature of this dish. I am always on the lookout for new lasagna sauce recipes and have a few in my arsenal. We carry the Orgran Rice & Corn Lasagne Mini Sheets in our store and this was the first time I tried them with one of my sauces. It performed great!

                          

Allergen Free Lasagna Noodles

Allergen Free Lasagna Noodles

I loved that it comes in smaller squares so you can really get the coverage and less gaps than other long noodle varieties offer. These noodles are free from Gluten, Wheat, Dairy, Egg, Yeast, Peanuts, TreeNuts, GMO’s and also Vegan.

I guess Lasagna is not your traditional “Easter Fare”, but hey, it’s easy, it’s filling and I am sure you have other things to worry about with all that company coming. Have a Happy Easter weekend with your families!

Gluten Free Barbeque Sauce – Fire up the Grill!

Warmer weather is on the way..unless you are in the NE and I am sorry for rubbing this in! That favorite American past time of charring our meats and veggies in the great outdoors is upon us here in Florida. Personally, I love shifting at least SOME of the cooking duties to my husband. But, have you ever noticed…the one that does all the planning, purchasing and prepping gets no credit from the crowds..only the one standing at the grill! Oh well, being a sous chef isn’t so bad I guess!

We have a line of sauces from Steel’s Gourmet Foods in our store. I tried the Steel’s Agave Chipolte Barbeque Sauce the other night on some grilled chicken. These barbeque sauces are Gluten Free, Wheat Free, Yeast Free and Cholesterol Free. The Agave Chipolte Sauce gives a little sweetness to the taste with the agave and unlike many other sauces in mainstream, there is no added sugar which is always a good thing. Believe me, you don’t miss the sugar in this one. It performs just like any other barbeque sauce and was really good.

Now get out there and start that grill…and wear a coat if you are up north!   

Gluten Free Barbeque Sauce

Gluten Free Barbeque Sauce

Peanut Butter Bars with NO Peanuts…America, what a Country!

Seriously, no Peanuts in a Peanut Butter Cookie Bar! Yes, readers…it can be done…and I did it!

Thanks to The Cravings Place Peanut Butter Cookie Mix and J&S Foods No Nuts Golden Peabutter, we can now give all of you out there the joy of eating “Peanut Butter” again. These are both great products that we carry in the store and I wanted to combine them on this one.

I took the  Peanut Butter Cookie Mix and did a variation (read lazy baker!) into some bar cookies. It’s quick and easy…which is also my favorite description. Using the Peabutter, that has almost the same texture and taste of real peanut butter, I combined with dark chocolate chips (for dairy restrictions, you can use Enjoy Life chips) and made an awesome dessert. I took it over to a friend’s house for a dinner party that night…to rave reviews. No one knew it was allergen free! Love it when that happens.  

Peanut Free - Peanut Butter Cookie Bars

Peanut Free - Peanut Butter Cookie Bars

These were great as a bar cookie and would probably be even better as drop cookies.

Your kids will love them. Enjoy!

Better Batter Pancakes – Gluten free and Yummy

It’s Friday morning…I’m hungry…and only the rib-sticking effect of pancakes will do! I have been wanting to try the Better Batter Gluten Free Pancake/Biscuit Mix we carry in the store…today was the day. The recipe on the box (for 6 pancakes) calls for 1 cup mix, 1/2 to 1 cup milk (or water) and 1 egg or 2 Tbl egg substitute – we carry the Orgran Egg Replacer as well.  Better Batter Gluten Free Pancakes

These pancakes were really good…texture was lighter/airier (if that’s a word!) than many other non-allergen free mixes I have used in the past. My husband/official tester commented that they “were great” (verified quote!) We carry the 2.5 lb box and this should keep you and your family supplied with TONS of pancakes for those “Mom I’m Hungry Days” in the future.

(Product note- mix is processed on equipment that also processes diary, eggs, soy and tree nuts)

Try some of these on a lazy Saturday morning…and look like a star! Have a great weekend everyone!

Gluten Free Pasta and my favorite Kitchen Store

I LOVE Williams Sonoma! Okay, with that out of the way, I can admit to saving many of the recipes that come in their catalogs. I try most of them and if they don’t come out just perfect, I blame it on the fact that I didn’t have that exact cooking utensil that was called for!

On this particular occasion, my pick came out perfect. For the pasta, I used the Schar Tagliatelle Pasta we sell in the store. It is Gluten, Lactose, Cholesterol and Wheat Free. It really held up to this heavy sauce and tasted great.  The  Bolognese Sauce is from Williams Sonoma and I have included it below. If you don’t receive these catalogs, sign up….It’s great reading for all us Foodies! Hope you enjoy this…

Ingredients:                                                                                                              Schar Gluten Free Pasta

2 Tbs. olive oil

1 1/4 lb. each ground beef

1 1/4 lb. ground pork

Kosher salt and freshly ground pepper, to taste

4 oz. pancetta, cut into 1/2-inch dice

1 yellow onion, finely diced

2 carrots, peeled and finely diced

1 celery stalk, finely diced

5 garlic cloves, minced

1/3 cup tomato paste

1 cup dry red wine

1 cup milk (or substitute)

2 cans (each 28 oz.) whole tomatoes, passed through a food mill

2 bay leaves

1 Parmigiano-Reggiano cheese rind (Iskipped this and didn’t miss the flavor)

1 lb. tagliatelle, cooked

Grated Parmigiano-Reggiano cheese for serving (or cheese substitute if needed – not “mission critical” since this is such a big tasting dish!)

Directions:

In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef, pork, salt and pepper and cook until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the insert and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.

Place the insert on the slow-cooker base. Cover and cook on high until the sauce thickens, about 3 1/2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Toss the pasta with about 3 cups sauce (reserve the remaining sauce for another use). Serve immediately and pass the grated cheese alongside. Makes 9 cups sauce.

Pizza with Schar

That’s pizza with Schar pizza crusts…not pizza with a czar! Okay, not funny…

We carry several Schar products in the store and I used two of them (suspense on when I’ll post the second one!)  These crusts come two to a box, individually vacuum-sealed. They are gluten and wheat free, soy-free, egg-free, as well as low in fat, saturated fat…and bonus, have no cholesterol or preservatives. Of course I added the cholesterol and fat back in with my toppings! These are an easy meal because they come right out of the box – no mixing or thawing- and then right onto the oven rack with your toppings added….snap!

Schar pizza crust

I got a little crazy with my toppings and almost ran out of room on the pizza crust. I used a jarred pizza sauce and then loaded up with artichoke hearts, spicy sausage and cheese…cheese…cheese. You can tell that they were a little “top heavy” and messy looking, but tasted fantastic. You can make it much simpler (read… less napkins required) by backing up on the amount of ingredients. These would be good with just a little pesto or even plain cheese. Pizzas are a fun way to express yourself and as you can see, I had a lot of expressing to do!  Schar pizza

Corn Bread from 123 Gluten Free

I was a “busy beaver” over the weekend and tried several new recipes. One of them was an Italian Beef Stew and to accompany this dish, I chose to make Corn Bread with a mix we carry in the store from 1-2-3 Gluten Free. This is one of our manufacturers who started their company after having to deal with finding gluten-free foods to accomodate their Celiac Disease. 1-2-3 Gluten Free makes some other great mixes – a Devil’s Food Cake Mix and the Southern Glory Biscuit Mix. All of their mixes are Free from Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Sugar, Egg, Soy, Rice and Potatoes…whew, with all that’s missing, it’s amazing that they actually taste sooo good!

For the Southern Style Corn Bread mix I followed the package directions. Since I have no dairy restrictions, I used milk. The options are provided for using soy (milk substitute) and even making your own buttermilk ingredient alternative.  The same for the eggs that are called for…we carry an Egg Replacer from Orgran you could try as well.  Gluten and Casein Free Cornbread

These were wonderful and had good texture with a mild corn taste. If you wanted to add some “fire” ( I am from Texas you know!) you could try one of their own variations for Jalapeno Cheddar Corn Bread on the package directions too. This mix was quick, easy and goes really well with stews and chilis…which seems like it should be on the menu for you guys in the northeast….BBBBRRRRRR! Enjoy.

Wheat-Free Treats for the “Kids”

I’ve been reading alot about pet allergies…a by-product of all the research I do on food allergies. There is a growing understanding among vets that many dogs have allergic reactions to not only topical irritants, but food they eat as well. I am a dog lover..actually, every picture of me growing up had at least one four-legged friend in the shot! Allergiesandme.com featured a recipe this month from Judy at NewGrainRecipes.com for Wheat-Free/Vegetarian Dog Treats…and I was itching to try them with some of my ingredients. She did a wonderful job of shaping them into “people”, but the more I thought about it, my dogs eat everything so fast- any cute shapes would be missed by them! I made a couple changes to her recipe and it is posted below.

Ingredients:

1 medium yam, sweet potato or 3 medium carrots (note carrots take longer) I used sweet potatoes
1/2 Cup Peanut Butter
1/2 Cup cooking liquid from yam
1 Cup Rice flour (brown or white)
1 Cup Oat flour (use gluten free oats for gluten free dog treats)
(note: you can make oat flour by blending rolled oats in a blender or food processor.)
2 tsp. aluminum free baking powder

Instructions:
Cut yam, sweet potato or carrots into 1/2 inch pieces. Simmer in a small pan, in enough water to cover, until soft. Reserve cooking liquid and set aside. In large bowl, mash the yam. Add 1/2 C liquid back to the yam with the peanut butter. Mix the Baking powder together with the flour. Add to the Yam mixture mixing thoroughly.
It should all come together in a dough, pliable but not sticky. If too sticky to roll out, add more flour, if too dry, add more liquid – just a bit at a time – and work together with your hands until it is the right texture to roll out. A good texture is like slightly dry cookie dough.
Roll out on a lightly flour dusted surface. about 1/4 inch thick. Cut into small shapes with a cookie cutter, (bone and people shapes are fun). I took the “easy step” and put dough in plastic wrap, rolled into log shape and refrigerated until cool and set…then just cut off roll.

Place on cookie sheets. Bake at 375 for 30 minutes +/- or until medium golden brown. (The larger the cookie the longer the time.) Cookies will crisp up as they cool. Makes about 4 dozen small dog treats

Vegetarian Dog Treats

Now, don’t freak out…but I tried these myself and I liked them! Here are my official and unpaid ”taste testers”. Try making these for your Best Friend…they will thank you for it!

Thumbs up review with Lip Smack  and  Kitchen Monitor waiting for next tasting…                                                                                                

Rufus lip licking                       Kismet waiting

Gluten Free Pizza Crust from Dad’s

I continue to be amazed at the wonderful products out there that are Gluten Free. At Allergiesandme.com, we carry a pizza crust from Dad’s Gluten-Free Pizza Crust Company out of Idaho. This crust is free of Wheat, Gluten, Soy, Casein and Egg.

For this dish, I took the vacuum-seal packaged Gluten & Wheat-Free pizza crust and topped it with my favorite roasted tomato pesto sauce and mozzarella cheese(delete cheese or use dairy alternative if necessary). Quick to throw together and bakes in only 15 minutes. Then, for a twist, I cut it into “finger sized” pieces and served as an appetizer. It tasted fantastic with some chilled wine…very fancy!

Here is the “pizza version”  Gluten Free Pizza Crust

And then, my “appetizer version”         Gluten Free Pizza Crust

Sunday Morning Pancakes from The Cravings Place

Sunday morning means many things in my house…sleeping in (as long as the dogs allow), moving slowly with the first cup of coffee and then planning exciting events for the day. It IS the weekend still! These mornings also allow us to make breakfasts that don’t need to be rushed. Today, we tried The Cravings Place All Purpose Pancake & Waffle Mix. We have carried this in the store for a while. I had tried their other mixes, but this was the first for pancakes. Big Bonus Alert – it only requires adding water! Talk about having all your necessary ingredients handy! The process is simple and these really tasted great. My husband declared that they taste just like “non-allergen free” pancakes. The All purpose Pancake & Waffle Mix is free from gluten, wheat, nuts, egg, dairy and beans. It does contain corn.

These were easy, great tasting and left plenty of time for “event planning”. Hope you enjoy them!    Pancakes

Coffee in my Cereal?!

My world is complete now…I love easy breakfasts… and love my coffee even more. I know what you are saying, this really isn’t a recipe, although I did add the milk and the spoon! We just started carrying this organic and gluten free company in our store. Cerealvit is an Italian company that has been around for 30 years. This cereal is called Coffee Flakes and is corn flakes coated with real Italian Coffee. What a concept. If you are a coffee fanatic like me, you will definitely want to try this one. Added benefits, it is low in fat, sodium, Dairy free (if you use soymilk), Egg-free, Yeast-free, Vegan and Cholesterol free. We carry two other cereals from Cerealvit – Benevit Multi Grain Flakes and Corn Flakes. If you are really in a rush, you could even get your coffee fix and breakfast in one dish…

                                                                                                                                                                      Cerealvit Gluten and Dairy Free Cereal

Pasta…Pasta…Pasta

Developed a craving for some comfort food…and not chocolate ( I think I overdosed last weekend!). I pulled out the Organic Wild Rice Penne Pasta from Rozopia and made a quick, but yummy dish. I grilled some italian herb sausages from our local meat market and then just added one of my favorite pasta sauces locally. The Wild Rice Pasta was perfect and a good backdrop for those spicy sausages. Simple, but great! I always keep some pastas in the pantry for quick meals. We carry a wonderful sauce (didn’t have any at home..darn) that is tomato free – Nomato Pasta & Pizza Sauce….next time!                                                                           Rizopia Organic Wild Rice Penne Pasta

Quick side note – the First Annual Allergy Free Food Recipe Contest  has a submission deadline of February 28th…don’t miss the chance to win Fame and Food!

Allergen Free “Love” Cake

Here is my final Valentine Dessert contribution before the big day. You guessed it…Chocolate! It’s rainy and cold here and this just seemed like the perfect choice. This was a great cake to make in a hurry. This is a  mix we carry in the store from The Cravings Place. Dutch Chocolate Cake Mix is free from Gluten, Wheat, Nuts, Eggs, Diary, Lactose,Soy, Yeast, Cholesterol and Beans…whew, that was a list!

I opted to go sans icing (have to cut calories somewhere this weekend!). I used peppermint sprinkles to form the heart. Okay, you can tell by the photo that I obviously will not be opening a high-end cake decorating shop soon, but I had fun.

So, try this on your sweetie and let me know if they realize everything it doesn’t have!                                                                                                                               

Have a Happy Valentine’s Day

Heart Cake

Valentine’s Lemon Bars…better than Chocolate?!!!

Well, I may be stretching that a little…in my world, Chocolate Rules! However, during this “Hallmark Holiday” weekend, you may find yourself overwhelmed by all the cocoa. Here is something to cleanse the palate…so you can keep on eating all those bon-bons! This recipe comes to us from our great cooks at Authentic Foods. Give a Lemon a Chance!

 

 

Gluten Free Lemon Bars

Gluten Free Lemon Bars

 

 

Ingredients:                                                                                                      

Lemon Bar Crust
 1 ¾ cup Authentic Foods Multi-Blend Flour
½ cup sifted powdered sugar (confectioner’s sugar)
¼ teaspoon salt
¾ cup butter

  

Lemon Bar Filling                                                                                                                                                                                                                                                                 4 eggs
1 ½ cups sugar
3 tablespoons Authentic Foods Multi-Blend Flour
1 teaspoon finely shredded lemon peel (lemon zest)
¾ cup lemon juice
¼ cup half-and-half or light cream

                                                                                  

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2 inch baking pan. Set aside.

 Lemon Bar Crust
In a large bowl, mix 1 3/4 cups Authentic Foods Multi-Blend Flour, the powdered sugar, and salt. Blend in the butter until the mixture has a coarse crumb consistency. Press the mixture into the baking pan and bake in the oven for 17-20 minutes until the crust is just slightly golden.

Lemon Bar Filling
While the crust is cooking, make the lemon bar filling. Beat the eggs. Mix in the lemon juice and half-and-half. In another bowl, combine the Authentic Foods Multi-Blend Flour, sugar and lemon peel. Slowly beat this mixture into the eggs until the lemon bar filling is even throughout. Pour the filling over the hot crust. Bake for 15-20 minutes, until the lemon bar filling is set. Cool for about 20 minutes. Then place in the refrigerator for an hour or more for the lemon bar crust to harden. Sprinkle some powdered sugar on top then cut into bars.

Will you Be My Valentine?

I am sure this phrase will be repeated several times this week. If you have or love someone with food allergies or restrictions…your choices may be more limited. For the rest of this week, I am on the hunt for some fun “Valentine-type”  things you can make at home and then send them to school or bring to your parties.  Our first installment is from Enjoy Life Foods…love these guys! They are a beloved company that we represent in our store and are a favorite of our corporate mascot, Jack, as well.  Try this one and let me know what a hit your kid makes at his school party!

Allergen Free Smores

1 package (10 oz.) Enjoy Life® Snickerdoodle cookies

3 large marshmallows

1 Enjoy Life® boom CHOCO boom chocolate bar (rice milk or dark chocolate)

Cut the marshmallows in half, so you have a total of six pieces. Set aside. Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside. Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients. Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Yield: 6 Sweetheart S’mores

Gluten Free Shortbread Biscuits

This recipe came to me via a friend and she thinks it was originally a recipe in Epicurious that was adapted…sorry for no clear ownership on this one. For the gluten free flour I used my Better Batter Gluten Free Flour mix. I have to say that I was a little nervous during the mixing process – seemed dry and unable to “stick”. However, the refrigeration made it easier to handle and they came out great. Just be sure you eat over a plate…or even better, a hearty bowl of chili to catch the crumbs! Super Bowl Sunday might be a good time to bring this one out….

makes 28 biscuits
Ingredients
1/2          cup           unsalted butter, room temp
1/2          tsp            salt
1/4          tsp            black pepper
                               pinch of cayenne pepper
8             oz            extra-sharp white Cheddar, finely shredded
1             cup          Gluten-Free flour mix
 
Procedure

  1. Combine butter with salt and both peppers in mixer on low until combined.  Don’t over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms. 
  3. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.  If you want to use the slice and bake method (so you don’t have to roll out your dough), shape dough into a log before refrigerating.
  4. Heat oven to 350° .  Line two sheet pans with parchment paper.
  5. Roll out dough to 1/4″ thick on a lightly floured surface, or slice rounds from log that are 1/4″ thick.  If rolling out dough (which is what we did), use 2″ round cutter and place each biscuit on sheet pan as you cut them out.  Biscuits hold shape well when baked, so you can use any cookie cutter you like here.  You can re-roll dough scraps.
  6. Bake until puffed up, golden on top, and browning on edges, around 18 to 20 minutes.  Store at room temp in an airtight container.

  As you can see, I went with the “roll” method..easier and no messy flour cut-outs. 

Gluten Free shortbread biscuits

Gluten Free shortbread biscuits

 Pre-baShortbread biscuits ked look…a couple fell apart…but luckily, I like eating raw dough (don’t knock it until you try it!)   Then finally, the finished product..Easy and Good…exactly what I was hoping for!    Shortbread biscuits

Gluten Free Lasagna – Comfort Food Goodness

Rainy night, cold temperatures and the need for a hot evening meal…all this came together very well with my next dish I created in my kitchen.

Mrs. Leeper’s has a mix for Gluten Free Beef Lasagna that is quick and easy…all you add is beef. It has organic corn pasta, wheat free. It does contain soy and milk ingredients. It turned out really good…I would classify it as a “blank slate” for your main meal. You can add peppers and other seasoning to taste, but it is good right out of the box too. For a quick meal when you don’t feel like having lot’s of dirty dishes (this is a one dish meal!) and need something filling, try Beef Lasagna.    

                                                           Gluten Free Beef Lasagna from Mrs. Leeper's

Bread with “ooey Goodness” mixed in!

The weekend is over and we are back to baking. This fantastic recipe comes to me from one of our  flour manufacturers, Domato Living Flour. I have never seen so many yummy additions to a bread recipe and I will be trying this one too! Enjoy.

Bread with Basil and Sun-Dried Tomato

Ingredients:                                                                                                                                                Domata Bread

2 cups Domata Living Flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup feta cheese

¼ cup chopped FRESH basil

¼ cup chopped sun-dried tomatoes, packed in oil

1 large egg, lightly beaten

¾ cup heavy whipping cream

1/3 cup half & half

1/3 cup sun-dried tomato oil

Preheat oven 400º, lightly grease a 9×5-inch loaf pan. In large bowl, combine flour, sugar, baking powder, and salt, and then add the feta, basil, sun-dried tomatoes, stirring until just combined. In another large bowl, beat together egg, cream, half & half, and oil. Stir the egg mixture into the flour mixture, stirring until just moistened. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted comes out clean. Let cool in pan and cool completely on wire rack.

Chicken Breasts with Garlic & Parsley.

It’s “Hump Day”! Strange phrase, but always reminds me that the weekend is nearing! I was feeling adventurous in the kitchen yesterday and converted a recipe from one of my favorite chefs – Jacques Pepin. I have several of his cookbooks and have never had a flop…even me! This comes from his “Fast Food My Way” and I would recommend this cookbook. This recipe was easy to adjust – only changing to gluten free flour and butter substitute. Depending on your family’s restrictions, you can serve over couscous, gluten-free pasta, rice…etc. Go ahead, give Jacques a try!

Ingredients:                                                                                                 

Gluten Free Chicken Recipe

Gluten Free Chicken Recipe

3 bonless chicken breasts (1 1/2 in. cubes)                                                   

2 Tbl Better Batter Gluten Free Flour

1/2 tsp salt

1/2 tsp black pepper

2 Tbl olive oil

1 Tbl chopped garlic

3 Tbl chopped parsley

2 Tbl unsalted butter ( or non-diary substitute)

1 lemon, quartered

Dry the chicken cubes with paper towels and toss with flour, salt & pepper. Heat oil in high heat skillet (but not smoking), add chicken and cook for approximately 3 1/1 minutes. While this is going, combine garlic & parsley then add butter and the parsley mixture to skillet. Saute with chicken for 1 minute, making sure to coat thoroughly. Serves 4, add lemon quarter to each plate.

Banana Bread with a Quick and Easy Recipe

Happy Friday Everyone. It’s still cold down south and making me want some comfort food. I don’t know that there is anything better than the smell of fresh baked bread to warm up your day. Here is a really simple recipe from our great company Authentic Foods. They made this in their own kitchens and I want to share it for your’s. Get ready to take in the aroma!

Quick and Easy Banana Bread from Authentic Foods                                                                   bananabread

Servings: 16   Prep Time: 20 Minutes   Bake/Cook Time: 60 Minutes

Ingredients:

Banana Bread

1 ½ cups Authentic Foods Multi-Blend Flour

1 ½ teaspoons Baking Powder

½ teaspoon Baking Soda

¼ teaspoon Cinnamon

1/8 teaspoon Nutmeg

2 eggs

1 ½ cups mashed bananas (4 or 5 bananas)

1 cup Sugar

½ cup oil

¼ cup Chopped Walnuts (optional)

Crumb Topping (Optional)

3 tablespoons Authentic Foods Multi-Blend Flour

¼ cup Packed Brown Sugar

2 tablespoons Butter (dairy-free)

1/3 cup Chopped Walnuts

Directions:

Banana Bread

Preheat your oven to 350°F. Grease a large bread pan. Set aside. In a medium bowl, combine eggs, mashed bananas, sugar and oil. Then set this mixture aside. In a large bowl, combine dry ingredients: Authentic Foods Multi-Blend Flour, baking powder, baking soda, cinnamon, and nutmeg. Using an electric mixer slowly add the egg mixture into the dry ingredient mixture until fully combined. Then add in the ¼ cup of walnuts, if desired. The batter will be slightly lumpy.

Pour the batter into the bread pan. Add the crumb topping on top of the batter and slightly pat the crumbs into the batter so the crumbs will bake into the bread, just a little bit. Bake the bread in the oven for 55-60 minutes. The bread is ready when you stick a toothpick or utensil in the middle of the banana bread and no batter sticks to either the toothpick or utensil. Cool for 20-30 minutes.

Crumb Topping(Optional)

In a medium bowl, combine Authentic Foods Multi-Blend Flour and Brown Sugar. Using an electric mixer, mix in the 2 tablespoons of butter. Mix until there is a course crumb consistency. Then mix in the chopped walnuts.

It’s cold out…and you know that means..Chocolate!

I guess this sounds like a broken record…cold weather doesn’t REALLY mean chocolate. But doesn’t a little chocolate dessert seem to make the conditions outside a little more bearable? On this vein, we will move forward and introduce you to another yummy dish from my friends at Chebe Bread. This recipe is called “Blondie”. Now, I have been called this as well…and only my hairdresser knows if that is accurate! Enjoy this blondie and stay warm!

Blondie Bars or Cookies by Chebe Bread                                                                                                                              

Blondie Bar Dessert Recipe

Blondie Bar Dessert Recipe

                   

Ingredients
1 Package Chebe Mix (add 1/2 tsp. Cream of Tartar and 1 tsp. Baking Soda to Chebe Original Bread Mix)
1 1/2 sticks unsalted butter (or non-dairy alternative), softened
1 1/2 cups brown sugar
2 large eggs ( or use egg replacer)
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

 

Directions
Preheat oven to 350o F. Grease a 9 by 13 baking pan.                                                                            

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.  Makes 24 bars.

If you are in the mood for cookies: Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350o. Makes 2 dozen cookies. Be creative and modify the recipe by adding your favorite chopped nuts, toffee bits, etc. in place of the chocolate – just keep the quantity to about  2 cups.

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