Monday, February 27, 2012

Super easy oven bacon

Just follow the photos
Step 1: crinkle aluminum foil on cookie sheet
Step 2: bake at 350 degrees for 10 minutes each side

This has the advantage of easy cleanup too.... I used turkey bacon for this one.

Monday, February 20, 2012

Blueberry muffins - gluten free

Step 1 mix together :
2/3 cup of each: rice/tapioca/coconut flour ( be sure to sift the coconut flour and then measure it)
1/2 cup sugar
1 tsp baking soda + pumpkin pie spice
1/2 tsp of each: baking powder, xanthan gum, guar gum
Step 2: mix 2 cups milk of your choice with 2 TBSP vinegar, let sit 5 min.
Step 3: melt 1/2 cup butter or oil of your choice and mix with 2 TBSP ground flax seed
Step 4: add milk, butter, 2 tsp vanilla and 2 eggs to dry mixture above and mix well for 2-3 minutes, scraping the sides as needed
Step 5: preheat oven to 400 degrees and prepare muffin tin with cups or grease them
Step 6: put 1/3 cup batter in each cu, makes 18 muffins and bake for 24 minutes or until temperature of muffins measures 180 degrees
Step 7: cool on cooling rack for 15 minutes
Step 8: EAT!

Saturday, February 18, 2012

Deliciously G-Free review and recipe links

I recently purchased Elisabeth Hasselbeck's new book Deliciously G-Free and was pleasantly surprised to find many recipes that I could make for my whole family. Truth be told I don't purchase many cookbooks anymore because I am often disappointed at only finding a couple recipes that are easy enough to make on a regular basis and that will keep everyone in the family happy. I have attached a few links so you can try a few of her recipes, but I highly recommend adding this cookbook to your collection. There are lots of recipes in this cookbook for really good everyday cooking.... in other words totally my kind of cookbook. My key point in any recipe is the food has to be so good that everyone would love it and never know its gluten free and her recipes totally fit the bill.

Banana Bread - Gluten Free
Devil's Food Cupcake Recipe - Gluten Free
Elisabeth Hasselbeck's Veggie pad thai
Lasagna - Gluten Free
Mac Cheese - Gluten Free
Meat based tomato sauce - Gluten Free
Pizza - Gluten Free
Pulled Pork recipe - Gluten-Free
Waffles - Gluten Free

GMA video elisabeth-hasselbecks-gluten-free-treats-recipes-book-deliciously-15338192

Thursday, February 16, 2012

living with celiac

This is a hard diagnosis for many people and yet a relief for many others. For many of us we have had symptoms for years, whether subtle or severe that effected our daily lives and the diagnosis of celiac disease gave us the answer to get our health back.

Does that make it easy ... NO.... but its important we keep it in perspective.... it could be a lot worse... I know chemo was hard and I wouldn't want to have to go through that again... and yet having had cancer gives me perspective, just like having Celiac disease does today.....I think it makes me a better healthcare provider.

I have seen patients with diagnosis like multiple sclerosis, rheumatoid arthritis and Crohn's disease that often progress and worsen or are unpredictable.

We are lucky, and we need to remember this, that while we do have a severe autoimmune disease it is treatable by avoiding gluten in our diets. This sounds like it should be easy, but anyone living gluten free will tell you that gluten is hidden in lots of places and its easy to end up "glutened" even when you are trying to be careful. This video will give you an idea if you want to learn more and help others with celiac.

One day soon their will be a medication that we will have the option to take (one is in phase 2 trials right now)and then we will each have to decide if the medication is worth it, because nothing comes without a consequence (or side effect in medications case). I doubt I would take a medication daily, but I do think there are times that it would be nice to be able to take something just in case I get "glutened" so that my body doesn't react and risk cancer again. So what do you think would you take a medication daily? occasionally? or try to just to eat gluten free all the time?

Monday, February 13, 2012

Gluten-Free Saver Blog

Today my gluten free saver has a great deal on Living Without.... its only $10 for a subscription and that includes shipping to your home.... this magazine is full of recipes and gluten free information and resources. Check it out:

Gluten-Free Saver Blog

Saturday, February 11, 2012

Broccoli Cheese Soup (gluten free)

Broccoli Cheese Soup (gluten free)

Step 1: Chop 1 medium onion or leek and sauté in butter (1 stick)
Step 2: Chop 1 cup of carrots into small bite sized pieces and add to sautéing above
Step 3: Add 3-4 cups vegetable stock
Step 4: Add 2 cups of half-n-half or evaporated milk or unflavored soy milk
Step 5: Chop 1 full head of broccoli tops into bite sized pieces and add to pot
Step 6: Add ½ tsp salt, white pepper, and nutmeg
Step 7: Add ½ - 1 cup instant dried potatoes (like Potato Buds)
Step 8: Cook above on low heat for about 45 minutes
Step 9: Add 16 ounces of cheddar cheese and cook another 5 minutes
Step 10: EAT!

This goes great with the honey oat bread here....


Honey Oat Bread (gluten free)

This is my new favorite bread recipe (see photo above served with the broccoli cheese soup here) and I am sharing it with you all today! I hope you will try it and let me know what you think... it even passed approval from my husband who doesn't have to eat gluten free and generally hasn't liked many gluten free breads.

Honey Oat Bread (gluten free)

step 1: mix together
                   1 ¼ cups GF oat flour
                   ½ cup sorghum

                   ¼ cup ground flax seeds
                  1/3  cup brown rice flour
                   ½ cup tapioca flour
                   1 tsp of xanthan gum, guar gum, and salt

Step 2: Turn oven on for 6 minutes at 200 degrees (no preheat) then SHUTOFF
Step 3: Line a 9 inch round pan with greased parchment paper
Step 4: Mix ¼ cup of warm water (110 degrees) with 1 tsp sugar and 2 ¼ tsp active yeast, let sit for 5-8 minutes until bubbly and almost doubled in size
Step 5: Add ½ cup honey, 1 TBSP white vinegar, 1/2 cup room temperature club soda (or other clear carbonated drink, be sure its room temperature, 2 eggs and 4 Tbsp. butter, melted
Step 6: Mix on medium-low speed for 1 minute, scrape sides with spatula and mix for  another 3-4 minutes. It should look like thick cake batter now.
Step 7: Spread mixture into pan and repeated wet the spatula to smooth the top.
Step 8: Coat one side of a piece of plastic wrap with non-stick cooking spray or oil and place loosely over dough.
Step 9: Place dough into warmed oven and let rise for at least an hour. The dough should be doubled in size when ready to bake.
Step 10: Remove dough from oven, remove plastic wrap.
Step 11: Preheat oven to 350 degree, bake for 35 minutes or until oven thermometer measures 180 degrees minimum
Step 12: TRY to let the bread cool for 30 minutes on cooling rack before slicing. 
Step 13: EAT!


Thursday, February 9, 2012

Gluten sensitive?

Below is an interesting article about how we might better classify the people who have gluten sensitivities. This proposed new system may help patients and their providers sort out who is likely to have celiac and those with gluten intolerance or sensitivities or allergies.

Video: the new classification for gluten disorders

Friday, February 3, 2012

Oatmeal PANCAKES- gluten free and dairy free options

This morning I worked on perfecting my gluten free (with dairy-free option) oatmeal pancakes. This was a favorite of my families before I became gluten free and is to this day. My goal with any recipe is to make food that everyone loves and that is worth eating! I think this one is about perfect and hope you and your family like it too. These also make great waffles.

step 1: measure 1 1/2 cups of buttermilk OR use soy, almond or hemp milk and add 1.5 TBSP vinegar (note* add the vinegar first and then fill to the 1 1/2 cup level with the milk of your choice and let sit for 5 minutes to make a dairy free sour/buttermilk replacement)

step 2: Mix together:
1 cup sorghum or millet flour
1 cup oat flour
1/4 cup Tapioca Flour
1/4 cup Potato starch
2 TBSP brown or coconut sugar
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice

step 3: melt 4 TBSP of butter of your choice or coconut oil

step 4: mix and add 1/2 cup applesauce and 2 eggs

step 5: let batter sit for 15 to 20 minutes until it thickens

step 6: Preheat griddle to 375-400 degrees and measure approximately 1/4 cup of batter onto lightly greased griddle. Cook each side for about 3 minutes, until lightly brown.

step 7: EAT!

Please let me know what you think and if you have any questions or problems please feel free to post in the comments section.

And always make sure you use gluten free ingredients if needed.... Like the oats need to say gluten free on the label otherwise they have a high risk of having been contaminated.