Eating Gluten Free click here for gluten free posts
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When I found out I had to eat gluten-free I didn’t know how I would cope or even what I could eat.
As I started searching gluten-free on the internet I found so many people willing to share their stories along with recipes. I want to share them with you too.
Resources:
Gluten-free Girl by Shauna James Ahern –read this you’ll feel much better. You’ll soon find out you’ve been given a choice to moan and groan or to enjoy the adventure of learning a new way to eat. And yes the food is good. Her book is more about living gluten-free than recipes, though there are some in here. She’s writing a cookbook that should be out soon. I’ll be getting it since the recipes on her blog are delicious.
The Gluten-Free Almond Flour cookbook by Elana Amsterdam-everything is yummy in this book.
Artisanal Gluten-Free Cooking by Kelli Bronksi and Peter Bronski
Real food, good food and easy to make. They use their own flour blend which they tell you how to make.
Communities: Glutenfreefaces.com
A good community to find answers about where and what to eat , recipes
Products I like: Against the Grain baguettes and bagels oh my are they good!
Walking into Sweet Katie Bee’s is like stepping back in time.
Except this modern day wonder offers gluten-free cupcakes, quiche and oatmeal along with lots of coffie and chi.
The best part is that it isn’t located in Chicago or Oak Park or Hinsdale. It’s here in O’fallon, Illinois. That could be good or bad…good because it’s so close and I can get a cupcake anytime I want and bad because I can get a cupcake anytime I want!
These aren’t gluten-free but they have some just like it in the back –far far far way from the gluten. Last week I had a chocolate cupcake with filling and chocolate icing. So very good.
If you’re ever in O’fallon, Illinois stop by Sweet Katie Bee’s, have a seat and enjoy the old-fashion surroundings.
I was trolling Pinterest and came across Yelton Manor Tour’s blog featuring Dark Chocolate Raspberry Oatmeal Banana Bread that is gluten-free. Oh my! Did I mention the dark chocolate and raspberries? A combination of delight!
I had to make it.
Then after eating it I wanted to share the recipe. It is so seriously good my gluten eating husband liked it. I emailed Yelton Manor and asked if I could please post the recipe for you. Elaine, at Yelton Manor said I could!!!!
So I’m post this for you but I recommend you check out Yelton Manor’s post on this bread because they have amazing photos. You’ll be wanting to dip your finger in the bowl on the page for a taste. Yelton Manor
Dark Chocolate Raspberry Oatmeal Banana Bread
about 3 cups of oatmeal
Other Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup dark brown sugar
1 teaspoon vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees F.
Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: place oatmeal into blender or food processor, and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender/food processor and stir oats a couple of times to make sure all oats are ground.
Measure out 2 cups of the oat flour and place in a medium-sized bowl. Whisk in baking powder, baking soda, and salt; set aside.
In a separate large bowl, add mashed bananas, dark brown sugar, vanilla extract and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Elaine says it freezes nicely. I wouldn’t know there wasn’t any left to freeze!
Seriously, go visit their page and look at those photos and then tell me you don’t want to try this recipe!
She also has a great give away going on so don’t miss what she has to say at the end of this post.
CAUTION!!! Pam doesn’t have to eat gluten-free but you can still make her recipe gluten-free by using those pretend gluten free oreos.
K Let’s take a break from the busyness of blogging and talk about something yummy! I am in search or the easiest Oreo Truffle recipe on the face of the planet.
The recipe I’m going to share below for Oreo truffles are melt-in-your-mouth delicious, but I will tell you that they are hard to make. But never fear, I think I’ve found an easier recipe, so read on to find out what it is, and enjoy the “eye truffles” along the way.
1 square BAKER’S White Chocolate, melted (optional)
First thing you need to do is to crush the Oreo cookies as small as you can. If you mix your pudding and milk first, it will start thicken too soon.
Mix ½ cup milk and 1 pkg of instant pudding. Fold the cookie crumbs into the pudding mixture.
As you can see from the picture, it will be very crumbly. Don’t add milk. Crumbly is good!
Next, form small balls on a cookie sheet. This can be a little messy. I’m not sure how to do this without making a mess, but do your best. If you have a mini ice cream scoop, try that.
Once you have all your pretty little balls ready, put them in the freezer for 15-20 minutes. Then melt the baker’s semi-sweet chocolate and roll the Oreo cookie balls. Place them on a piece of wax paper until they harden.
Melt a square or two of white chocolate and drizzle on top of the chocolate balls if you want to make them just a little more elegant.
Serve with ice cold milk and enjoy!!!
Breaking news!
My sister-in-law made some Oreo Cream Cheese Truffles using cream cheese. That sounded a LOT easier than the ones I made, and I have to say, her recipe does look simpler.
Triple-Chocolate Oreo Truffles (version two)
36 OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
16 oz. BAKER’S Semi-Sweet Chocolate, melted
Now that I’ve found this other recipe, I must make these again. All in the name of research, you understand.
What about you? Have you made Oreo Truffles? Please share your recipe for the fastest, easiest, yummiest Oreo Truffles known to man!
~
Pam is thrilled to announce the release of her second novel,
Claiming Mariah
In light of her father’s death, Mariah Malone sends a letter that will forever alter the lives of her family. When Slade Donovan, strong willed and eager for vengeance, shows up on her front porch, Mariah is not ready to hear his truths: her father’s farm, the only home she’s ever known, was bought with stolen gold. With Slade ready to collect his father’s rightful claim and force Mariah and her family out on the streets, Mariah must turn to God for guidance. Though Mr. Fredrick Cooper, a local landowner, promises to answer her financial woes if she agrees to be his bride, Mariah finds herself drawn instead to the angry young man demanding her home.
With the ranch now under Slade’s careful eye, he will unearth more than he ever imagined as a devious plot of thievery, betrayal and murder threatens more than the well-being of the ranch, endangering the lives of those who hold it dear. With days dwindling until the rest of the Donovan clan arrive to the Lazy M ranch, Mariah and Slade must rise above the resentment of their fathers and see their true feelings before greed alters their futures forever.
Registering both places is not required but will double your chances of winning. Also keep in mind that you will receive updates more often being connected on facebook than through the newsletter. Just sayin’
Contest runs from January 1st until March 31st, 2013.
And….that’s not all! There will be prizes offered randomly throughout the tour.
I’m a doughnut lover, but to eat them I have to make them.
My husband loves peanut doughnuts which we can’t find anymore, probably because of the peanut allergies.
I found this recipe and thought it would work for both of us. Some I left without the peanut topping.
I used the babycakes doughnut maker and it made about 15 of these yeast free gluten-free doughnuts.
I did ask the Nicole if I could share the recipe but alas, copywrite prohibits the sharing of this delicious wonder. I suggest you get the book. I have searched through it and there are many recipes I’ll be making. The price of the book is worth this one yummy wonder.
I came across this Gluten Free Pretzel recipe on pinterest. It’s super simple. I’ll show you mine, but check out Cooking Classy’s post because she has cool photos.
Gluten Free Pretty Pretzels
I used Synder’s gluten-free pretzels for this candy treat.
Unwrap a bunch of them and stick them on the pretzels. (cover the pan with parchment paper!!!!)
Pretzels and Hugs Yum!
Put them in the oven at 200 degrees and watch them melt. When they are soft take them out.
Hug me with one of these please!
Start dropping the M&Ms on top of the chocolate, once your done put them in the fridge so the chocolate will get hard.
In an hour pull them out and eat! Caution: They are addictive!
I came across this Gluten Free Pretzel recipe on pinterest. It’s super simple. I’ll show you mine, but check out Cooking Classy’s post because she has cool photos.
Gluten Free Pretty Pretzels
I used Synder’s gluten-free pretzels for this candy treat.
Unwrap a bunch of them and stick them on the pretzels. (cover the pan with parchment paper!!!!)
Pretzels and Hugs Yum!
Put them in the oven at 200 degrees and watch them melt. When they are soft take them out.
Hug me with one of these please!
Start dropping the M&Ms on top of the chocolate, once your done put them in the fridge so the chocolate will get hard.
In an hour pull them out and eat! Caution: They are addictive!
It’s dinner before Advent services time again at my church since going gluten-free I haven’t gone . There is another family at my church that is also gluten-free. We were sad about never getting to eat with our church family. So we started bringing our own dinner to share. I turned to Emeals for help because I have been cooking for 2 people not 8 for several years. They didn’t fail me!
I wish I had a photo of this dish. I took it to church for the dinner before Advent services and it seemed kind of odd to pull out my phone and snap a photo!
Trust me, read the ingredients and you’ll understand without a photo why these are so amazing!
The recipe came from Emeals on their holiday menu. I am an affiliate so if you are interested in the company please click my link to check it out. I make a small amount of money which feeds my necco wafer and diet dr Pepper habit.
Twice Baked potato casserole Gluten Free
Recipe Type: side dish
Author: e-mealz.com
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
8 medium unpeeled potatoes
14 oz. sliced bacon
(cooking spray)
(1/4 t salt)
(1/4 t pepper)
3 cups sour cream
8 oz. shredded mozzarella cheese
8 oz. shredded Cheddar cheese
4 green onions, chopped
Instructions
Preheat oven to 350 degrees F.
Poke potatoes with a fork.
Bake for 45 minutes or until tender. Set aside to cool for 20 minutes.
Cut raw bacon with scissors into small pieces. Place in a 2 quart saucepan and cover. Cook over medium-high heat until browned and crispy. Drain on paper towels.
Cut baked potatoes into 1 inch cubes. place half in a greased 9 x 13 inch baking dish. sprinkle with half the salt, pepper and bacon.
Top with half the sour cream and cheese.
Repeat layers.
Bake uncovered, for 20 minutes, or until cheese is melted and center is hot. Sprinkle with onions.
Notes
****** Cook potatoes and bacon ahead of time!!!!!
3.1.09
I wrote another post earlier about emeals and offered a recipe there too. Read it here.
Soufflé –what a fancy word! I’ve always wanted to make one of these, but the fear of it collapsing kept me from trying it.
Then one day I wasn’t feeling well and Giada De Laurentis was making a chicken and cheddar soufflé.
Not wanting to miss an important step I hit the record button in case I dosed off. It’s a good thing I recorded it. I had to go back and watch how Giada folded in the eggs.
The problem with soufflés is that they use flour, being gluten-free that’s a problem. After watching this episode I wanted to try it. I’ve had good results using Jules Gluten-free flour mix in other recipes so I went for it.
So here’s my version of Gluten Free Chicken and Cheddar Soufflé. Giada’s Recipe can be found at foodnetwork.com Giada De Laurentis Recipe for those of you who can use normal flour.
My Gluten Free Version fo Chicken and Cheddar Souffle
Chicken Cheddar Soufflé
Author: Giada De Laurentis redone by Diana Lesire Brandmeyer
Cook time:
Total time:
Serves: 4-6
Ingredients
Butter for greasing the souffle dish, pus 1/2 stick at room temperature
1/4 cup all-purpose gluten-free flour ( I used Jules)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
salt and pepper for seasoning
1 1/2 cups shredded mild cheddar cheese
1/2 cup grated Parmesan cheese
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2 inch cubes (2 cups)
6 egg yolks, room temperature, lightly beaten
2 slices gluten-free bread, crusts removed, cut into 1/2 inch cubes
6 egg whites, at room temperature
Instructions
Butter the bottom and sides of a 2-quart souffle dish
Arrange on oven rack in the center of the oven.
Preheat to 400 degrees F.
In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stir constantly for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and keep stirring until the mixture coats the back of the spoon. (8-10 min.)
Stir in the nutmeg and season with salt and pepper, to taste.
Remove from heat, add the cheeses, spinach, chicken, egg yolks and bread cubes. Stir until combined. The mixture will be thick.
In a large bowl, beat the egg whites at high-speed with an electric mixer until they hold stiff peaks.
Stir 1/4 of the egg whites into the chicken mixture.
Using a spatula, fold in the remaining egg whites.
****important**** don’t stir in the egg whites, fold them, lift and sort of stuff the egg whites under the chicken mixture, do that several times. You should see ‘globs’ of egg white. Sorry, not a cookbook writer so globs is the best I could do. 🙂
Spoon batter into the perpared dish and bake until the souffle is puffed and the top is firm and golden. Giada’s recipe said bake 55-60 minutes. Mine was done in 35 minutes. Remove from oven and serve immediately.
Notes
Things to remember
1. take out the milk, butter and eggs early enough to get to room temperature
2. Use whole milk, or it won’t be as creamy
3. Use a metal spoon to check the coating–it slides off of a plastic spoon.
4. I didn’t use a souffle dish since I didn’t have one. I used a 2 quart pyrex dish and it worked fine. We aren’t fancy around here, so I’ll keep using it instead of buying another dish.
