So there are numerous gluten free flours on the market now. Some are good, and some are not so good. :) One of my favorites is gluten free pantry. You can use their french bread and pizza mix as your flour. It works pretty well as a direct flour substitute and most stores (HEB, Safeway, Whole Foods, Central Market, etc.) sell it. http://www.amazon.com/Gluten-Free-Pantry-Country-French-22-Ounce/dp/B000EVWQZW
I have used it to make a several recipes I used to make with regular flour and they came out quite nice. Though it is important to be aware that gluten free flour, typically a mix of such things as white rice flour, potato starch, corn starch, guar gum, granulated honey, brown rice flour, is denser and will not always work exactly as flour made from wheat. The website below is one of my favorites. It has fabulous recipes and they all use gluten free pantry flour.
http://www.glutenfreeda.com/index.asp
Saturday, May 22, 2010
Wednesday, May 12, 2010
My FAVORITE Gluten Free Bread!
So my sister recently told me about this fabulous brand of gluten free dairy free bread that I would like to share with all those living without gluten. Udi's!! You really must try it. It is so good!!! Their white sandwich bread is fab as are their bagels. For those of you with a sweet tooth, you must try the blueberry muffins. AMAZING!! I keep the muffins in the fridge but the bread needs to be left out of the fridge. If you buy the bread frozen, you let it thaw and it springs to life. HEB carries the muffins, and I have asked the HEB by my house to start stocking the bread. Additionally, Whole Foods carries it. They keep the bread and bagels in the bakery section, not the frozen section. Enjoy!!
http://www.udisglutenfree.com/
http://www.udisglutenfree.com/
Monday, March 1, 2010
Add a little Spice to your life . . .
I found a recipe in magazine with a new twist on spaghetti and wanted to share my version!
Spicy Tomato Sauce with Chicken Spaghetti
Ingredients:
2 to 3 boneless skinless chicken breast
Salt, pepper, garlic and onion powder
1 small onion
4 to 5 pieces of garlic
4 tablespoons of tomato paste
1 28 ounce can of crushed tomatoes
1 28 ounce can of Muir fire roasted crushed tomatoes
2 teaspoons of crushed red pepper
4 bay leaves
Mrs. Leepers Corn Spaghetti (this if my personal favorite gluten free pasta)
Directions:
Heat olive oil in a large skillet and then cook the chicken seasoned with salt, pepper, garlic and onion powder for about 6 to 7 on each side. (I usually cut all the breasts into halves)
Remove the chicken and saute the onion and garlic. Then add the tomato paste, and finally, the 2 cans of tomatoes with the red pepper and bay leaves. Add the chicken back in and saute for at least 25 minutes.
NOTE: When cooking Mrs. Leepers Corn Spaghetti, and any gluten free pasta for that matter, you need to be sure and take it off before it gets too soft. I usually take it off just past al dente. Gluten free pasta can become a soggy mess if it cooks for too long.
Enjoy and be ready for some SPICE!!!
Ingredients:
2 to 3 boneless skinless chicken breast
Salt, pepper, garlic and onion powder
1 small onion
4 to 5 pieces of garlic
4 tablespoons of tomato paste
1 28 ounce can of crushed tomatoes
1 28 ounce can of Muir fire roasted crushed tomatoes
2 teaspoons of crushed red pepper
4 bay leaves
Mrs. Leepers Corn Spaghetti (this if my personal favorite gluten free pasta)
Directions:
Heat olive oil in a large skillet and then cook the chicken seasoned with salt, pepper, garlic and onion powder for about 6 to 7 on each side. (I usually cut all the breasts into halves)
Remove the chicken and saute the onion and garlic. Then add the tomato paste, and finally, the 2 cans of tomatoes with the red pepper and bay leaves. Add the chicken back in and saute for at least 25 minutes.
NOTE: When cooking Mrs. Leepers Corn Spaghetti, and any gluten free pasta for that matter, you need to be sure and take it off before it gets too soft. I usually take it off just past al dente. Gluten free pasta can become a soggy mess if it cooks for too long.
Enjoy and be ready for some SPICE!!!
Sunday, January 24, 2010
Gluten Free (GF)/ Dairy Free (DF) Chicken and Dumplings
As a child, one of my favorite meals was chicken and dumplings. Of course, my mom made the dumplings with Bisquick which I loved! After I had found I couldn't eat gluten, I didn't make dumplings for several years until one day I decided I would try out a gluten free version. I will always miss Bisquick dumplings, but you can still have great dumplings without wheat or dairy.
Chicken and Dumplings
2 or 3 boneless skinless chicken breasts (cut up as desired)
1/2 a small onion
2 to 3 garlic cloves
Olive Oil
4 to 5 cups of Chicken Broth (read the labels to ensure it is GF)
2 bay leaves
3 teaspoons of poultry seasoning
Salt and pepper to taste
Carrots
Dumplings
1 cup of GF flour (I use Gluten Free Pantry's Beth's All Purpose Flour as my regular flour substitute)
1 1/2 teaspoons of baking powder
1 teaspoon thyme
1/2 teaspoon salt
1 Tablespoon of DF butter (My favorite is Earth Balance, but you can also use Smart Balance Light)
1/2 cup or so of soy, almond, or coconut milk
Directions:
Saute the onions and garlic in the olive oil, then add the chicken and saute it for a couple of minutes before adding the rest of the ingredients. Bring it to a boil then allow it simmer while you make the dumplings. To make the dumplings, mix all the dry ingredients together, then cut in the butter and finally finish by adding the milk and stirring until it is all mixed together. Then drop the lumps of the dumplings dough into the pot and let it cook for another 10 minutes.
Serve and enjoy!!
Chicken and Dumplings
2 or 3 boneless skinless chicken breasts (cut up as desired)
1/2 a small onion
2 to 3 garlic cloves
Olive Oil
4 to 5 cups of Chicken Broth (read the labels to ensure it is GF)
2 bay leaves
3 teaspoons of poultry seasoning
Salt and pepper to taste
Carrots
Dumplings
1 cup of GF flour (I use Gluten Free Pantry's Beth's All Purpose Flour as my regular flour substitute)
1 1/2 teaspoons of baking powder
1 teaspoon thyme
1/2 teaspoon salt
1 Tablespoon of DF butter (My favorite is Earth Balance, but you can also use Smart Balance Light)
1/2 cup or so of soy, almond, or coconut milk
Directions:
Saute the onions and garlic in the olive oil, then add the chicken and saute it for a couple of minutes before adding the rest of the ingredients. Bring it to a boil then allow it simmer while you make the dumplings. To make the dumplings, mix all the dry ingredients together, then cut in the butter and finally finish by adding the milk and stirring until it is all mixed together. Then drop the lumps of the dumplings dough into the pot and let it cook for another 10 minutes.
Serve and enjoy!!
Wednesday, January 20, 2010
Cajun Sausage and Chicken Stew
When cooking, I take a recipe I found somewhere and modify it to fit our tastes and my diet restrictions. Therefore, I will create my own name for it and will post the recipe as I cooked it. This is one I tried tonight:
Cajun Sausage and Chicken Stew
Extra-Virgin Olive Oil
1 Link of Andouille Sausage
1 Boneless Skinless Chicken Breast
1 small onion chopped
3 to 4 cloves of garlics
Salt and Pepper to taste (maybe a little garlic and onion powder if desired)
1 28 ounce can of Fire Roasted Crushed Tomatoes (I recommend Muir)
2 cups of chicken broth
1 to 2 Zucchinis
Cook the sausage and chicken in the olive oil until the chicken cooked through (at least for 12 minutes), then remove the them from the pot.
Next, saute the onion and garlic until softened.
Then add in everthing else (including the chicken and sausage), bring to a boil, then lower the heat and simmer for about 30 minutes.
Of course, give a taste test before serving to ensure it is seasoned the way you like it. :)
We found it quite tasty!
Cajun Sausage and Chicken Stew
Extra-Virgin Olive Oil
1 Link of Andouille Sausage
1 Boneless Skinless Chicken Breast
1 small onion chopped
3 to 4 cloves of garlics
Salt and Pepper to taste (maybe a little garlic and onion powder if desired)
1 28 ounce can of Fire Roasted Crushed Tomatoes (I recommend Muir)
2 cups of chicken broth
1 to 2 Zucchinis
Cook the sausage and chicken in the olive oil until the chicken cooked through (at least for 12 minutes), then remove the them from the pot.
Next, saute the onion and garlic until softened.
Then add in everthing else (including the chicken and sausage), bring to a boil, then lower the heat and simmer for about 30 minutes.
Of course, give a taste test before serving to ensure it is seasoned the way you like it. :)
We found it quite tasty!
Welcome
Hi, friends! I have thought of making this blog for quite some time and have finally decided it is time to start. After years of experimenting in the world of cooking without gluten (and now also without dairy), I thought I would share my cooking adventures with all of you.
I was originally diagnosed in 2003 with Celiac Disease which is an autoimmune disorder that is an intolerance gluten (wheat, barley or rye), basically, your body attacks the gluten. My symptoms went away for a time and then slowly started to return with some additional problems. Thanks to Dr. Gerard Mullin at Johns Hopkins, it was determined that I do not have Celiac Disease but rather just an intolerance or allergy to wheat and dairy. Once we ascertained the truth, my digestive track has been great, expect when I decide to stray from diet and indulge in too much of the forbidden substances.
So join me on my cooking journey!
I was originally diagnosed in 2003 with Celiac Disease which is an autoimmune disorder that is an intolerance gluten (wheat, barley or rye), basically, your body attacks the gluten. My symptoms went away for a time and then slowly started to return with some additional problems. Thanks to Dr. Gerard Mullin at Johns Hopkins, it was determined that I do not have Celiac Disease but rather just an intolerance or allergy to wheat and dairy. Once we ascertained the truth, my digestive track has been great, expect when I decide to stray from diet and indulge in too much of the forbidden substances.
So join me on my cooking journey!
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