Gluten free bread crumbs

There are so many ways to get g-free bread crumbs, from cerial to bread crumbs....I have used several over the years....this is newest that I enjoyed the taste of.

Hot Dog!

I am just now getting around to trying a hot dog with a g-free bun. It's been at least 7 years that I have had a yummy hot dog.  All beaf of course!  Untill Udi's, there was never a good tasting bun.  I think I have eaten a hot dog every day for lunch for a week!  I have to get a grip!  But seriously Udi's has made eating so much more enjoyable. I keep them in the freezer and pull one out when I need it. Microwave to defrost about 1 and 1/2 minutes and load it up! Oh my goodness....life is good.

Udi"s Pizza Crusts

While at Publix I found Udi's Pizza Crusts. Tonight I added cheese, hamburger and pineapple. It was incredible. It is by far the best frozen gluten free pizza crust you can buy.

Cooking at home with Celiac

Last night I was not feeling like eating out but most certainly didn't feel like cooking for one (my entire family was  out)  So I remembered I had  some frozen Fish Fillets in the freezer.

 Now you must know, I am not a fish eater but while living in London this year, I found some frozen Fish Fillets that I really liked.

I found some here in Nashville at Whole Foods.  Dr. Praeger's Potato Crusted Fish Fillets.  I cooked them for 15 minutes on each side with a little EV oil.  I had Kinnikinnick Hamburger Buns (I keep frozen and micro 30 seconds...eat like that or toast.), added cheese, bacon, lettuce and Mayo. It was incredible. Would have added a tomato but was all out. Added a salad and I was good to go. 

Apple Spice Cake

I made Apple Spice Cake from this months Living Without to take to our Celiac Pool Party last night.
It was a big hit but a bit dry. I was given several tips to add moisture such as apple sauce or yogurt. I'll try that the next time.

It had a very good flavor which is sometimes my problem when baking.

I tasted some wonderful new dishes and hope to get the recipes soon. I will share them with you.

The pigs in a blanket were the favorite of what I took. They are so good. If you have not made them yet, you must.

On the way to the party, I stopped at my sisters to drop something off an took in three of the pigs in a blanket. They told me they ran out to the car to get more but I had already pulled out of the drive way.

Bacon Wrapped Chicken

Living Without magazine just came out and I've tried two things in it so far.
Today I made the Apple Spice Cake to take tomorrow to our Celiac Pool Party. I'll post the outcome after we cut into it. It looks yummie. I also made my pigs in a blanket and crunchy apple-pecan  slaw, that I have blogged about in the past.

But tonight I made the Bacon Wrapped Chicken. I won't be making it again. It sounds good but you know how most g-free soy sause is very salty? Well with the bacon, it was double salty. Too much.
You can see I served this appetizer as my main dish with a side salad and brussel sprouts


If anyone else out there has made this, please let me know if you found a way to not make it so salty.

Breakfast Bars

I subscribe to Living Without and try many of their recipes. I love this magazine!

 Last night I attempted to make "Budget Breakfast Bars". It says "Quick, easy and affordable".
Does anyone have a tip on how to make them firm?

This is the second time I have attempted to make B'fast bars and you have to eat them with a spoon!
These had a good flavor, so I am happy to share.

3 Cups gluten-free quick cooking oats
1 Cup unsweetened coconut
2 Cups raisins or cranberries or combination
pinch of salt
3/4 Cup honey
1/4 Cup vegetable oil
1/2 cup vanilla soy milk

1. Preheat oven to 350. Generously grease a 9x13 inch pan.
2. Mix dry ingredients together. Toss with honey and vegetable oil to coat.  Add milk and blend well. Press mixture into prepared pan.
3.Place in preheated oven and bake 25 to 30 minutes. Remove from oven. Cool slightly and cut into squares. Return pan to oven for 10 minutes or until top is golden brown.

If anyone tries this and finds their bars actually were "bars", let me know what you did please.

Strawberry Rhubarb Pie gluten free

In the most current Living Without Magazine, there is a wonderful pie that I made today that I had to share with you.
Strawberry Rhubarb Pie
1 1/2 C Sugar
1/4 C gluten-free flour blend of choice
1 t cinnamon
6 C chopped fresh rhubarb
1 pound fresh strawberries
1 t lemon juice
2 T unsalted butter
2 pie crusts, one partially baked
1)Preheat oven to 325
2)Combine sugar, flour blend and cinnamon
3)Place prepared fruit in bowl. Sprinkle lemon juice over fruit. Then gently toss fruit with sugar mixture to evenly coat
4)Mound fruit into partially baked bottom crust. Drizzle butter over fruit
5)Top filling with pie crust and crimp edges to seal
6)Brush top with egg wash.
7)Bake pie in preheated oven for one hour
Each slice contains 467 calories, so slice thin!

Sam's has a great snack g-free

Sam's has a Gluten Free snack that is so good. Garden Veggie Straws. Lightly salted...potato, tomato, & spinach. All Natural, Og Trans Fat and No Preservatives. About 38 straws is 130 Calories.
Hope you can find them.

Valley Home Farm's Wartrace, TN

Mark and I just returned from Valley Home Farms. Nancy is the owner and she drove us out to the strawberry fields where you can either pick your own strawberries or purchase what she has already picked. It is in Wartrace. www.valleyhomefarm.com931-389-6470.
Along with Strawberries, we purchased Strawberry Jam that only has Sugar, Strawberries, fruit Pectin, Lemon Juice in it. We purchased Apple and Spice Jelly which only has Apple Juice sugar, pectin, cinnamon nutmeg and cloves is in.
She was out of honey makes makes her own honey.
Next June she will have blueberries.

Crunchy Apple-Pecan Slaw, gluten-free

I fixed this last night and it was so good and easy to make.
5 cups shredded cabbage
2 sweet apples, diced
1/2 cup toasted pecans, chopped
1/2 cup golden raisins
1/2 cup mayo
3 green onions, chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon black pepper
Combine cabbage, apples, pecans, raisins and green onions in medioum bowl. Whisk together mayo,buttermilk,lemon juice, honey and pepper.
Stir into cabbage mixture

Spring Lemon Muffins

In a email from "Living Without" I found a great recipe for Gluten-fee, Dairy-free, Nut-free, Spring Lemon Muffins.
I fixed them for Easter and they were very good. Even the non eating Gluten-free folks said they loved them.
Ingredients:
3 1/2 C gluten-fee all-purpose flour blend of choice (see on down page)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 cup sugar, more for sprinkling
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon oil or extract
1 cup dairy-free sour cream
1 tablespoon finely minced lemon zest

1)Preheat oven to 400. Lightly greas ad flour a mufin tin
2)Mix flour blend, baking powder, baking soda and salt together in a bowl. Set aside
3)In a mixer bowl, cream butter. Add sugar and mix until fluffy and light in color, scraping bowl occasionally.
4)Add eggs, one at a time, to creamed mixture and mix well. Add vanilla, lemon extract and sour cream. Mix well.
5)Add dry ingredients. Mix until just blended.
6)Fill prepared muffin cups evenly with batter. Sprinkle sugar on each muffin and then top with lemon zest.
7)Place in preheated oven and bakke 15 minutes
337 calories for each muffin. 13f total fat
Gluten-free Flour Substitutions
All-Purpose Flour BlendUse this blend for all your gluten-free baking.
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
High-Fiber Flour Blendthis works well with breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes
1 cup brown rice flour or soghum flour
1/2 cup teff flour
1/2 cup millet flour
2/3 cup tapioca starch/flour
1/3 cup cornstartch or potato starch
High Protein Flour BlendThis is nutritious blend works best in baked goods that reuire elasticity, suh as wraps and pie crust
1 1/4 cups bean flour, chicpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup white or brown rice flour
Self-rising Flour BendUse this blend for muffins scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt.

Kale

A friend told me a new way to eat Kale.
Break into bite size. Spinkle with oil, salt and pepper.
Place in oven at 350 for 8 to 10 minutes.
It will be like chips. Very good and very healthy.
I served it at book club and everyone loved it. Also used a bunch for the center piece and we cooked it and ate it later.

Pigs in Blankets

For book club, we read The Dirty Life, fun true story about a NY city girl falls in love with a farmer. She gives up everything to work on a farm. So when you pick a book and have bookclub at your house, you try to fix food that is fitting to the book.
One of the items i fixed was,Pigs in Blankets g-free.
Incredients:
1 bag of g-free Pantry Favorite Sandwich Bead Mix
1 lb. gluten free cocktail franks or cheddar cheese
Preheat oven to 350. Line 2 cookie shets with parchment paper
prepare bread through dough step only, following directions on bag. Thin with 1-2 Tbs extra water.
Pick up a frank or chunk of cheese with toothpick and swirl into dough until coated(i just used my fingers)
set on cookie sheet. Repeat until all are used Let rise 10 min.
Bake 15 min. Serve plain or with mustard.
(it took 30 min in my oven)