Easy Gluten Free Living

Posts Tagged ‘Gluten Free Food’

 Hi Mary,  Newbie celiac here with a question.  Other than really not liking the gf breads from the supermarkets, the transition has been fairly easy.  I never liked bread anyway, but I do miss pita bread.  I haven’t been able to find a gf pita bread anywhere, even though my town has three major markets with gf sections and several gf bakeries.  Do you have any suggestions for a recipe or a source?  (Vegan too if possible – that would be beyon heaven.)

Phyllis

Hi Phyllis.  I know what you mean about the storebought breads.  Believe it or not they have actually gotten better over the years since I was first diagnosed, but I try not to have to eat them.    I haven’t really seen it in any of my grocery stores where I shop for gluten free supplies either.  But I did find a Focaccia Flat Bread Mix online.  I’m not sure if it is vegan or not, but it is lactose and casien-free and yeast free.

I haven’t tried this mix for myself yet, but it is going to be on my list to try.  I hope this helped a little.

Keep asking those questions, I love getting them and answering them.

Barbara asked me last week, “What do you do to make good bread?”.  Bread is probably the hardest thing to make gluten free and still taste good.  I have yet to find a good store bought loaf.  Most of it tastes like cardboard or a dried out sponge.

Barbara also asked if I’d be willing to share a recipe.  So I decided that I would share a bread recipe from my new gluten free cookbook, A Gluten Free Holiday, that will be available within the next month.

A Gluten Free Holiday E-book Cookbook is filled with recipes and tips for getting together with family and friends.  It has the kind of food that you will be able to serve your guests or take with you to pot luck dinners and no one will guess that they are eating gluten free.

I hope you all enjoy this recipe.

                              Better Than Store Bought Gluten Free Bread 

• 3   Extra Large Eggs, beaten
• 3   Tablespoons Olive Oil
• 1 1/2   Cups Warm Water
• 1   Cup Sweet Rice Flour
• 1   Cup Rice Bran
• 1 1/2   Cups Brown Rice Flour
• 2 1/4   Teaspoons Xanthan Gum
• 3 1/2   Tablespoons Granulated Sugar
• 1 1/2   Teaspoons Salt
• 1/2   Cup Powdered Milk
• 2 1/4   Teaspoon Active Dry Yeast

Preheat oven to 375 degrees.  Sift all dry ingredients in a bowl.  In a separate large mixing bowl, mix all wet ingredients until well blended.  (I use my electric stand mixer with the dough hook attachment.)  Add dry ingredients to wet ingredients, 1/2 cup at a time while mixer is mixing and beat well, until dough is thick but not too stiff.  Pour batter into a greased loaf pan. 

Cover and set aside in a warm location for one hour to rise.*  Once dough rises, bake for 50 – 60 minutes or until edges are well browned.  Remove immediately from pan and brush butter or margarine on top of bread.

Yield:  1 loaf (about 12 – 16 slices)

*I heat a cup of water in my microwave oven for about 1 – 2 minutes and then place my bread dough in the warm microwave to rise.

This bread is more like a whole wheat loaf of bread, rather than a loaf of white bread.

If you try this recipe, please let me know what you think of it.

I forgot to say that you want to keep your gluten free flours in the refridgerator or freezer.  Then bring to room temperature before using.    

Actually, gluten free baking works best with all ingredients at room temperature before using.

I had a newly diagnosed reader ask me if there was any food straight off the store shelf that she could eat.  So I decided that I would post some regular food products that I use regularly.

• Meat:  Poultry, Fish, Canned Salmon, Canned Chicken, Canned Tuna, 100% Ground Beef, Pork, Turkey, Chicken
• Prego Spaghetti Sauce
• Joan of Arc Kidney Beans
• Canned Tomatoes / Dei Fratelli Seasoned Diced Tomatoes
• Hormel Pepperoni and Hormel Turkey Pepperoni
• Any and all fresh fruits and vegetables
• Frozen Vegetables (Not packaged with sauces)
• Potatoes both white and sweet
• Pure Rice – Brown, white, basmati, (Not Rice a Roni or such, it has wheat pasta mixed in)
• Corn Tortilla Shells / Corn Taco Shells
• Ortega Brand Taco Seasoning Mix
• Quaker Plain Rice Cakes (not the flavored ones)
• Salsa
• Cereals – Chex Brand, Corn, Rice (or any with the new Gluten Free Label), Cream of Rice, Grits
• Eggs
• Milk – Cow, Soy, Rice, Goat
• Real Cheese (such as mozzerella, cheddar, and such), Velveeta Cheese, Philadelphia Cream Cheese (plain), Cheeze Whiz
• Sour Cream (not light or reduced calorie or fat free, they can contain fillers that could have wheat in them)
• Butter
• I Can’t Believe It’s Not Butter brand Margarine (there may be others but this is the only brand I know for certain)
• Yoplait, Breyers, Yogurt, (check ingredient label, not all flavors are gluten free) 
• Cracker Barrel Cheeze
• Kaukauna Cheese
• Beans and Bean Flours
• Lay’s Potato Chips
• Dorito’s Cool Ranch Tortilla Chips
• Cheeto’s Brand corn snacks
• Salted or Plain Nuts and Seeds (as long as they are not seasoned)
• Nut Flour
• Heinz ketchup
• Kraft Miracle Whip Salad Dressing
• All Vinegars except Malt Vinegar
• Lea & Perrins Worcestershire Sauce (in the United States)
• French’s Yellow and Spicy Brown Mustard
• Guldens Spicy Brown Mustard
• Pickles
• Pickle Relish
• Be Wary of Soy Sauce there are some gluten free brands but you need to check labels.
• Most of Kraft Salad Dressings

Just remember to read labels.  All labels.  If you have any favorites that are not listed here feel free to leave a comment letting me know what I’ve missed.

Just as an addendum, my husband bought a bag of Snyder’s of Berlin Potato Chips the other day.  Snyder’s of Berlin Potato chips are not gluten free.  They say right on the bag that they are processed in a factory that also processes wheat products.

So please be sure to check package labels, always.

I can’t believe that Christmas is over and we are winding down the last few days of 2009.  New Year’s Eve will be here before you know it.  So for todays Menu Monday I thought I would give you some gluten free appetizer recipes that you can use for your New Year’s Eve Party or to take with you to a party that you’ve been invited to. 

If you are going to a party instead of hosting your own you may want to check out last weeks Menu Monday, 10 Tips to a Gluten Free Holiday, if you haven’t already.

                                               Bruschetta Bites

• 1  (32 ounce) can whole tomatoes drained
• 1 Cup fresh Basil leaves, and a few more for garnish
• 4 Tablespoons olive oil
• 4 cloves of garlic peeled
• 2 large French-Syle Gluten Free Baguettes, sliced 1-inch thick (you can get these in the freezer section at Whole Foods or other specialty stores that carry gluten free breads)
• 1 1/2 pounds shreded mozzarella cheese

Preheat oven to 375 degrees F.  In a food processor bowl add tomatoes, basil leaves, olive oil, 4 cloves of garlic, salt and pepper.  Pulse until smooth, but still chunky. 

On a baking sheet , place gluten free baguette slices.  Toast in the oven until light golden brown, about 3 minutes.  Sprinkle grated cheese on hot bread and put back in oven for about 45 seconds, to melt the cheese.  Remove from oven and put about 1 tablespoon of the tomatoe mixture on each piece.  Chiffonade (slice thinly) the extra basil leaves and place on top to garnish.

                                               Broccoli Cheese Party Quiches

• 1 can evaporated milk
• 3 large eggs, beaten
• 2 Tablespoons Bob’s Red Mill All Purpose Flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 Cups shredded sharp cheddar cheese
• 2 Cups chopped frozen broccoli, thawed and drained
• 1/2 cup red bell pepper

Preheat oven to 350 degrees.  Grease and lightly flour 12 mini muffin cups.  Whisk evaporated milk, eggs, flour salt and pepper in a medium bowl until blended.  Spoon 1/4 cup of mixture into muffin cups, filling almost to the top.  Stir mixture frequently to keep ingredients evenly mixed.

Bake for 25 to 30 minutes until a knife inserted into the center comes out clean and the tops are lightly brown.  Cool in pans for about 15 minutes.  To remove from pans, run a knife around the inside edges of the muffin cups.  Remove quiches carefully.

                                               Spinich Dip

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 container gluten free sour cream
• 1 cup mayonnaise (not salad dressing)
• 1 package Knorr Vegetable recipe mix
• 1 small onion finely diced

Combine all ingredients well and refridgerate at least 2 hours.  Serve with your favorite raw vegetables or gluten free crackers or chips.

                                               Polenta Bites

• 1 Cup cornmeal
• 3 cups water
• 1 teaspoon salt
• 2 Tablespoons butter or margarine
• 1 Tablespoon Oil
• 1/2 Cup grated Parmesan cheese
• 1 Tablespoon Tabasco sauce

Grease a jelly roll pan and set aside.  In a 2 quart saucepan over high heat bring 2 cups of water, 1 tablespoon of butter, and salt to a boil.

Meanwhile, combine cornmeal and 1 cup cold water and stir.  Add cornmeal mixture to boiling water mixture, bring back up to a boil and reduce heat to low.  Continue to cook until mixture thickens, about 5 to 10 minutes.  Remove from heat and add cheese and tabasco sauce.

Spread cooked cornmeal mixture into prepared jelly roll pan evenly to about 1/2 inch thick.  Refrigerate, uncovered for at least 30 minutes.

After the polenta is cool, cut in to bitesized shapes, about 2 1/2 inch in diameter.  In a large skillet over medium heat, heat remaining butter and oil.  Add polenta shapes and cook 2 minutes on each side, until lightly browned.  Serve with Spicy Salsa.  (Recipe follows)

                                              Spicy Salsa

• 1 Cup Fresh ripe tomatoes diced
• 3 tablespoons minced onions
• 1 Tablespoon cilantro
• 1 teaspoon lemon juice
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt

Mix all ingredients together in a small bowl.  Cover and refrigerate for about 2 hours to blend the flavors.  (Makes about 1 Cup)

                                             Cheese Ball

• 1 (16 ounce) tub Philadelphia cream cheese, (not the bricks of cheese)
• 2 (8 ounce) tubs Kaukauna extra sharp cheddar cheese  (check the ingredient list, besides Kraft Cracker Barrel in the tub which has become next to impossible to find this is the only brand I know of that is all cheese)

Set these out to soften for about 2 hours.  In a medium size mixing bowl, combine the cream cheese and the extra sharp cheddar cheese with an electric mixer.  Refrigerate until firm, place on a platter or cheese plate and form into a ball.  Sprinkle with parsley flakes and serve with your favorite gluten free crackers.

Both of my granddaughters love this cheese so much they eat it on everything.

I hope you enjoy these recipes.  Please let me know how you and your guests liked them. 

Have a safe and Happy New Year and may your 2010 bring you all that you hope for.

Mary Blackburn

Living Gluten Free

If you have Celiac Disease, you know that the days of dinner in a hurry pretty much came crashing to a halt with your diagnosis.  Gone were the days of coming home and slapping a frozen pizza in the oven or calling the pizza delivery man or if you had half an hour, Hamburger Helper.

However, last week I found a product that has changed all that.  I was in a grocery store that I don’t usually frequent and came across an end-cap that had all Gluten Free products on it.  There was a chocolate cake mix, brownie mix, pasta, cookies and crackers.  All products that I’ve seen before. 

As I looked over the products to see if there was anything new, I came across Hamburger Helper look alike boxes.  Mrs. Leeper’s Gluten Free Dinners. 

Since I don’t have the luxury of being a full time work at home woman, “yet”, I was extremely interested in trying these.  However, since my husband is not a celiac, and not completely gluten free, I asked him if he wanted to try them.

My husband has been so supportive throughout my whole celiac ordeal, so of course he said yes.

We took home the Beef Stroganoff, and the Creamy Tuna (the tuna was my husband’s choice).  We tried the beef stroganoff that night.  It was very good for a boxed dinner.  I’ve become very spoiled in that I really like to cook and bake, so I’m very critical of boxed foods, but these were good. 

We tried the Creamy Tuna a few days later.  I was not too excited to try this because I didn’t think a boxed tuna dinner could taste very good.   But since we didn’t get home from work until late, this would be a quick dinner.

I was pleasantly surprised.  It was very creamy and flavorful.  Since my husband has high cholesterol, we used ground turkey breast instead of ground beef for the stroganoff and tuna packed in water instead of oil for a more healthful meal.  I will definately buy these again and try all the other flavors.

Mrs Leeper’s makes 6 different varieties of dinners:    

• Beef Stroganoff
• Creamy Tuna
• Cheeseburger Mac
• Chicken Alfredo
• Beef Lasagna
• Mac & Cheese       

There are also topping suggestions on the side of the box, that are appropriate for the dinner being made.                    

I would suggest you try these.

Mary Blackburn

Living Gluten Free

A couple of days ago I was talking about Christmas Eve at my house and that I serve Beef Burgandy for dinner.  So I decided to share this recipe with all of you who read my blog.

This recipe is my mother-in-law’s recipe.  She would serve this when my sister-in-law and her family would come to visit for the weekend from Gettysburg and we were all there to eat.  She was a fantastic cook and an immaculate housekeeper until she developed Azheimers disease.  Just about anything she made was delicious, and I learned a lot about cooking, and canning from her.

She and my father-in-law moved in with us in 2001 and lived with us until Dad passed away in 2002.  He was Mom’s thread to reality and after he was gone, she went away from us (mentally) very quickly.  She is now 88 years old and lives in a very nice nursing home for Alzheimer’s patients just about 5 miles away from us.  We go visit her every week but more for our sake than for hers, because she doesn’t know us.

Sorry for my rambling, I just wanted to give a little background about this recipe.  Anyway, here it is:

                                          Ruth’s Beef Burgandy

• 2 pounds beef cubed (about 1 inch cubes)
• 8 small onions peeled and quartered
• 1/4 cup margarine
• 2 cups Burgandy wine  (make sure it is a gluten free variety)
• 1 cup water
• 1 can sliced mushrooms (I don’t like mushrooms so I leave them out)
• reserve the liquid from the mushrooms (if you use them)
• 1  1/2 teaspoons of salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 Bay leaves
• 2 cloves of Garlic crushed or put through a press

Brown Beef cubes and onions in margarine.  Add wine, water, mushrooms, mushroom liquid, salt, pepper, sugar, bay leaves, and garlic.  Simmer covered for 1 1/2 to 2 hours or until meat is tender.  Stirring occationally.*

*If you want to use a slow cooker or crockpot: 

Brown the beef cubes and onions in margarine in a skillet, then transfer to the crockpot and add all the rest of the ingredients and cook on low 8 to 10 hours.

This recipe as is serves 6, but can be easily doubled for larger families.

Serve over either rice or gluten free noodles.

In my opinion, this recipe is better the longer it cooks.  I hope you enjoy it as much as my family does.  Happy Holidays.

Mary Blackburn

Living Gluten Free

December is all about the holidays.  Whether you celebrate Christmas, Hanukkah, or something else, there are always parties to attend or host.

At my house we celebrate Christmas, and it’s all about the true meaning of Christmas, family and good food.  Christmas eve is a really good meal then off to Christmas Eve services.

Dinner is a nice Beef Burgandy.  What makes it easy is I make it in the crock pot.  That way it takes minimal watching and I can concentrate on other last minute preparations.

Now, how do you make sure the food is something you can eat?  If the celebration is at your house, you need to decide, is everyone eating Gluten Free or is there going to be gluten filled food? 

If there is going to be a combination of gluten filled food and gluten free food make sure you prepare your gluten free food first to avoid cross contamination.  Think about making little signs to place on your buffet in front of gluten free food to keep your gluten free food, gluten free.

What if the party is at someone else’s house?  How can you be sure that there is food there safe for you to eat?

1. Remember you’re the guest.  You want to have fun but you won’t have fun if you’re spending the whole time in the bathroom.
2. Call the hostess.  If you’re not going to a close friend or relative’s house who knows your condition, call and talk with the hostess.  Offer to bring a dish.  If the affair is going to be catered, ask the hostess if she would mind you calling the caterer.  If the caterer can’t give you a list or label the dishes, arrive a few minutes early to speak with the caterer about ingredients in the dishes.
3. Keep in mind the possibility of hidden glutenous ingredients.  Just because something looks safe, doesn’t mean it is.  If you’re not sure of ingredients, ask.  Better safe than sorry.
4. If you don’t have a spouse or significant other, maybe ask a friend to help you keep informed of potential hazardous foods.  Extra eyes, and ears will help to keep you gluten free.
5. Eat before the party.  If you arrive full instead of hungry, you won’t be tempted to eat something you might not eat, if you weren’t hungry.
6. BYO Food.  Bring your own dish to share.  Let the hostess know that you would like to bring a dish.  Make sure it tastes good and will add to the buffet.
7. Try to be first in line.  If food is being served buffet style be first, to avoid cross contamination.  If that’s not an option, ask your hostess if you can prepare a plate ahead of time.  Then eat your plate when everyone else does.
8. Stick to food you know.  Eat foods that you know to be safe.  Avoid no no’s like bread, and pasta, and be aware of marinades, dips, sauces, casseroles, and desserts, unless you made them.
9. Be Gracious.  Thank your hostess for being accomodating.
10. Have Fun.  Remember this is a party.  Keep the above tips in mind and enjoy yourself.

Mary Blackburn

Living Gluten Free

My friend, Susanne Myers, The Hillbilly Housewife, is hosting a virtual cookie exchange.  The following cookie recipe is my contribution.  I hope that you enjoy them.

                                        Gluten Free Mock Thin Mints

1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2 Cup Unsweetened cocoa powder + some extra for dusting
1/4 teaspoon Rumsford Baking Powder
6 Tablespoons butter softened to room temperature
1/2 Cup Sugar
1 Large Egg
1/2 teaspoon gluten free Vanilla extract

Sift together flour, cocoa powder and baking powder.  In a separate bowl, cream the butter & sugar until pale and fluffy with an electric mixer.  While still mixing add in the egg and vanilla.  Set mixer on low speed and slowly add flour mixture,  so as not to have it pouf out at you.  Mix on medium high speed until all ingredients are incorporated.

Dough will be very soft so cover bowl with plastic wrap and refriderate at least 1 hour or overnight.

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper.  With a teaspoon,  scoop up a teaspoon size piece of dough and roll in your hands to form a ball.  Place on the cookie sheets 2 inches apart.   

Dip the bottom of a glass into the extra cocoa powder and flatten dough balls into 1 1/2″ rounds (about 1/4″ thick).

Bake 8 to 10 minutes, until slightly firm to the touch, rotating cookie sheets half way through baking time.

Transfer cookies immediately to a wire cooling rack and cool completely.

Replace parchment paper on cookie sheets.

                                  Chocolate Coating for Cookies

One – 12 ounce bag semi sweet morsels
1/2 teaspoon pure peppermint extract
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt

In a double boiler or a heat proof bowl,  set over (not in) a pan of simmering water, combine the chocolate morsels, peppermint extract, salt, and the sweetened condensed milk .  Heat,  stirring occasionally until smooth.

When cookies are completely cool, hold each cookie with a finger and thumb and frost with chocolate mixture.  I use the tines of a fork instead of a knife, so as not to get too much chocolate on each cookie.  Coat both top and bottom.  Place frosted cookie on parchment covered cookie sheet and repeat until all cookies are coated.

Place in refrigerator until chocolate has hardened, at least 1 hour.

Cookies can be refrigerated up to 5 days in an air tight container between layers of parchment paper.I hope you enjoy these cookies and all the others that you will find at the Virtual Cookie Exchange.

Mary Blackburn

Living Gluten Free

I thought that I would start blogging more frequently, but I didn’t know just what I would be blogging about. 

Those of you that know me personally, know that I rarely run out of things to say, but I want my blog to be informative and fun.  So I decided that I would have a couple of theme days every week and encourage you to join in.

This will start in full after the holidays.  If you’re like me right now, the holidays aren’t just creeping up on you, they are flying at you with the speed of a freight train.  I can’t believe Christmas is just 10 days away.  I still have shopping to do.  

I have baking to do also.  Because we had a night of freezing rain Saturday night into Sunday morning, church services were cancelled, interstate 376, commonly called here in Pittsburgh, The Parkway, was closed.  That hasn’t happened since the snow storm of 1993. 

 So I thought it would be a perfect day to do some  baking. I made Gluten Free Mock Thin Mints.  If you have a Girl Scout in the family, then you know what Thin Mint cookies are.  I think that was one of the things I missed most after going gluten free.

I will be posting the recipe here later today.  The reason I will be posting later is because my friend Susanne Myers, The Hillbilly Housewife came up with a great idea. 

Since alot of us are work at home moms, she came up with the idea to have a Virtual Cookie Exchange.  So if you are looking for some great cookie recipes check out the Virtual Cookie Exchange.  I think this will be alot of fun.

Feel free to post your favorite cookie recipes in the comments section below.  I look forward to a lot of great recipes.

Also, if you would like some more information on Celiac Disease, be sure to check out my Squidoo Lens.

Mary Blackburn

Living Gluten Free

You would think that after having Celiac Disease for 22 years I would know how to be prepared for being away from home.  Yesterday was not the case.

I spent a large portion of my day yesterday,  hanging out at Armstrong County Memorial Hospital.  My mother-in-law had to have surgery to remove a lesion on her face.  The surgery was done as an outpatient, and as it turns out the lesion was cancerous, but the surgeon feels he got it all, and things should be fine.

Since we had to be up and out the door pretty early, I was really hungry by lunch time.  Usually I would take a couple gluten free snacks to eat just in case there’s no gluten free food available.  I don’t know where my head was yesterday, but I walked out the door with nothing but my notebook so that I could work while we sat waiting, but no food.

At lunch time my husband and I took a stroll down to the hospital cafeteria for lunch.  With all the strides made towards accommodating  gluten free diets, you would think that at a hospital, I would be able to find something gluten free to eat .  Not the case.

All the food looked really good and smelled even better.  There was chicken parmesan served over, what else, spaghetti.  There were wraps, but, made of course, with flour tortillas.  What I finally chose as the lesser of all the evils was the Lean Cuisine chicken & rice, just the rice, steamed broccoli, and french fries.  I’m not sure if there had been any cross contamination, but I’m not feeling any adverse effects today.

Moral of the story, never take for granted that there will be food for you to eat where ever you are going.  Think ahead and be prepared.

Tomarrow I will return to Halloween Treats.

Mary Blackburn

Living Gluten Free