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Wednesday, February 27, 2013

Easy gluten free Mini Tex Meatloafs...

Yesterday I was going through my cookbooks wondering what to make for dinner. We hadn't had meat loaf for quite sometime, but all the recipes I have used in the past called for bread crumbs, or mashed crackers....What is a girl to do, as I didn't have either on hand. Then I suddenly had the luck of the Irish! I guess maybe that's because I am part Irish :) , but  I came across a cookbook  I had bought at a yard sale last year on a lazy summer day."Incredibly Easy" are the first words on the cover. It is a cookbook using Reynolds wrap for easy cleanup. I didn't have to go far, page 16 to be exact, and there right before my eyes was a recipe for mini Tex meatloaves! The recipe calls for tortilla chips instead of bread crumbs or crushed crackers, so I was all set as I always have these on hand.

These were not only quick and easy to make, but the clean up was definitely " Incredibly Easy" just like the book stated it would be. Going gluten free definitely has been a adventure over this past year, and I must admit it never actually occurred to me to substitute  tortilla chips in meatloaf, or that it would be so tasty.

All I had to do was whip up some gluten free instant potatoes, ( I said I like easy ) as the  vegetable is included in the recipe. These didn't last long once I set them on the table, and I am sure this recipe will become a regular favorite.

Ingredients:
I have included brand names of products I used solely for the sake of those just starting out on a gluten free adventure.

4 sheets of (12x 18 inches ea) Reynolds Wrap Release Non Stick foil

1 pound extra lean ground beef
1/4 cup finely crushed tortilla chips   (Tostitos restaurant style)
1/4 cup finely chopped onion
2 teaspoons chili powder   (regular Mc Cormick)
2 teaspoons Worcestershire sauce   (Heinz)
1/2 teaspoon garlic salt   (Meijer brand)
3/4 cup BBQ sauce, divided   (Heinz original)
1 can 15 1/4 oz whole corn   (Delmonte)

Preheat oven to 450 degrees.

Combine the lean ground beef, crushed tortilla chips, onion, chili powder, Worcestershire sauce, garlic salt, and 1/4 cup of the BBQ sauce in a mixing bowl and mix. Shape into four meat loaves, flattening each slightly.

Place a meat loaf in the center of each one of the  Reynolds sheets, with the dull side of the foil facing up. Dividing corn into equal amounts and top each loaf. Spoon the remaining BBQ sauce over the meatloaves and corn.

Bring up the foil sides. Double fold top and ends to seal each packet.

Bake for 18 to 20 minutes on a cookie sheet in the preheated oven

This makes 4 individual servings.

Hope you enjoy!
Happy wheat free week...

Sharon
 

Monday, February 25, 2013

Venice Bakery Gluten Free Pizza Crusts....

The other day I got a nice variety of gluten free pizza crusts and flat breads sent to me from Venice Bakery. As soon as my husband saw the package he immediately wanted pizza for dinner. He's Italian, remember! We had planned to go out to dinner and I really had had a rough day and was tired, so  this was definitely okay with me. How hard is it to make pizza when the crust has already been prepared, right? This way I could relax on my sofa and enjoy some down time :)

Since I always have a stock of home made gluten free pizza sauce on hand, and grated cheeses, I had it tossed together in no time at all. With the pizza in the oven, I tossed together a quick salad, and dinner was served in record time.

I screwed up just a little because I did not put olive oil on the first crust,  so the crust was a little moister than it should have been. So with this in mind I recommend you do what the instructions say, and lightly coat with olive oil, then put on your goodies.

It also states to bake directly on center rack. I was afraid the cheese would drip onto the ovens heating elements and so I had placed it on a pizza pan. I believe this made a difference also. Anyway, it was still delicious, and I didn't hear any complaints from my husband...I had used their crust with the Italian seasonings added in, and the taste was sooooo good. I loved the flavor the added seasonings brought to the crust.

The second pizza I made was their regular Vegan gluten free pizza crust, and this time I followed the directions to the letter. I brushed the crust with olive oil, and baked it on parchment paper laid directly on the rack. This produced a less moist crust and was just as tasty as the first, just more like pizza dough.

Both crusts held up to the toppings and were "bendable" just like a regular wheat pizza crust would be. In my book this was a good indication of the great taste that was to follow with the very first bite.

I know I might never find that "doughy, " bread dough crust like those from my past wheat eating days, but that is okay with great gluten free crusts like these on the market! The VEGAN version is free of eggs, dairy, and soy, and they have no added preservatives in the crusts. They also sells a gluten free Focaccia, which I would love to try in the future...

A really nice thing about these crusts are that they are vacuum sealed so they have a great shelf life. Or you can just pop them in the freezer for a even longer shelf life. Either way you can stock up and save on shipping.

You can order their gluten free crusts at http://www.venicebakery.com
Be careful when ordering though, as they do also sell regular pizza crust, dough, and focaccia's. Yet you can rest assured though that their gluten free versions are tested and certified by the Celiac Spruce Association.

Have a great wheat free week, and enjoy!

Sharon




 

Sunday, February 24, 2013

Celiac Disease...what exactly is it?

One of my readers had asked that I post more information about Celiac disease in a way that most would be able to understand exactly what it is and its effects on one who has it, so here goes.

It is now estimated that 1 in 133 people have Celiac Disease. Celiac Disease is found to be a inherited disorder, so if someone in your family has it, you should consider that you more than likely have it also. If your partner has it, you should watch your children  and possibly have them tested if they show any of the signs of the disorder.

 If you are diagnosed with Celiac Disease, or think you possibly have it, there are many signs and symptoms. The most common symptoms are anemia, chronic diarrhea, weight loss, fatigue, cramps,  bloating, and irritability, although there are many more. Although some or all of these symptoms occur in celiac disease, some can also occur in many other diseases more common than celiac disease.  Symptoms may appear together or singularly in children or adults. In general, the symptoms of untreated celiac disease indicate the presence of malabsorption due to the damaged small intestine.

In other cases, sufferers from gluten-intolerance develop an intense burning and itching rash called dermatitis herpetiformis. The intestinal symptoms of celiac disease may or may not appear in dermatitis herpetiformis. Other possible symptoms might include: GERD, lactose intolerance, bi-polar disorder, depressive disorder, Chron's disease, ADD/ADHD, osteporosis, and arthritis.

Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health. The small intestine  begins at the stomach and ends at the large intestine, or colon.  Food empties from the stomach into the small intestine where it is digested and absorbed into the body. While food is being digested and absorbed, it is transported by the small intestine, through the large intestine, to the colon. What enters the colon is primarily undigested food. In celiac disease, there is an immunological (allergic) reaction within the inner lining of the small intestine to proteins (gluten) that are present in wheat, rye, barley and, to a lesser extent, in uncertified gluten free oats. The immunological reaction causes inflammation that destroys the lining of the small intestine. This reduces the absorption of the dietary nutrients and can lead to symptoms and signs of nutritional, vitamin, and mineral deficiencies.

Gluten is a protein found in wheat, rye, triticale, barley. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods, but causes a adverse reaction in those who are gluten intolerant..

At present there is no cure, but celiac disease is readily treated by following a gluten-free diet.
Recent studies have shown that pure uncontaminated oats may now be used in the gluten-free diet with care.

The person with celiac disease MUST READ THE LIST OF INGREDIENTS ON ALL LABELS, EVERY TIME, unless a item is CERTIFIED as gluten free, because some companies may produce other products that contain gluten in their facilities and have cross contamination issues.

There is a great variation in sensitivity to gluten among those with celiac disease, and although one may have no obvious symptoms, damage to the intestinal lining may still occur.  

Although I have not been tested personally for Celiac Disease I was told years back by a Allergist after much testing that one of the things I was allergic to was WHEAT. I was getting what he called "Hives & Swellings" at that time, hence the allergy tests.

When you are a young mother and raising children, you tend to pay more attention to their needs than your own. I didn't think I was having any serious problems to eating the wheat that was in everyday products, until I decided to begin my wheat free journey many years later.

After going wheat/gluten free I have personally found that I no longer have as many dominate issues with allergies, bloating, or irritability. I also sleep much better at night. I have even lost a few pounds and am keeping it off. If you think you might have celiac disease seek your physicians help.

Although Celiac Disease affects each person differently symptom wise, it will always cause damage to your small intestines and should not go untreated as it can cause more serious issues to your health.

I hope this information helps many of you to understand this disease better.

Have a great wheat free day!

Sharon



* Consult your physician for additional information, testing, and treatment, if you feel you have Celiac Disease. Information posted on this site is from personal experiences only.



 

Saturday, February 23, 2013

Mamma Bananna Cooks: Date Honey Nut Cake

Hi everyone. I was surfing the web once again and came across this great looking recipe on another gluten free site. You will definitely want to check it out, as this cake looks DELICIOUS!!!

Mamma Bananna Cooks: Date Honey Nut Cake

I can't take the credit for this personally, but kudos to the blogger who posted it! She also a great donut recipe on there made with Gluten free Bisquick....Mmmmmm.

Have a great wheat free weekend!
Sharon
 

Friday, February 22, 2013

The Really Great Food Company...Orange Cake mix


Last night I was hungry for something light and fruity. I had received a Orange Cake mix from The Really Great Food Company, and decided this just might be what I needed.

As I prepared this mix  I was really impressed with the look of this batter, as its appearance was  much like wheat laden batters from days gone bye.

It rose nicely in the oven, and baked perfectly throughout. It was moist and light, with just enough orange flavor to satisfy my "fruit fix" but to not overwhelm the taste buds. If you wanted a stronger orange flavor I would suggest adding some extra grated orange peel.The only problem I have with this mix is that with it was so good, I couldn't stop at just one piece...  Oops.

This is a light, moist cake that is sure to please even those who are not gluten free eaters. I love that this cake was simple, easy to make, and baked exactly as the box directions called. It’s not often that a gluten-free mix works as perfectly as a “regular” box mix, and this one did.

I put the batter in a bunt pan and baked it for the max time stated on the box directions, although it probably could have came out of the oven a few minutes earlier. Still it was moist, rich and a real treat. I opted not to put any frosting or glaze on it so as not to take away the fruity taste I had been craving, although I am sure it would have been just as delicious with a nice orange glaze to drizzle on top.

Orange juice, eggs, and oil are all that is needed for this mix, and it was so easy to make I was done in no time at all. One bowl, one pan, and one measuring cup was all I needed!

When I had first started my gluten free journey almost a year ago I had purchased the "Mock Rye" bread mix from this company and was greatly pleased with the taste and texture, so it was no big surprise how good this mix also was.

This cake makes about 15 servings so it is great for a Church function or family gathering as well. I froze the remaining cake ( just couldn't quit eating it ) to enjoy in the future. With about 120 calories per serving, of which are rather large, it is a real treat.

There is 0% trans fat, saturated fat, and 0% total fats in this mix. The Really Great Food Company's  products are manufactured in a gluten free, nut free facility. Their mixes are also wheat free, casein free, dairy free, and soy free, for those who have these allergies also.

I would recommend this mix to all gluten free eaters, as well as those who are not gluten free, as the taste and texture are so similar to a wheat laden cake that anyone would have a hard time telling that it is even gluten free!

Although the mix costs just a little more than most on the market it is definitely worth a try, as it is worth every penny spent. I am sure you will not be disappointed. You can find their Devils Food Cake mix, Lemon Poppy Seed mix, Golden Cake mix, and their Pineapple Cake mix at the Gluten Free .com icon to the right of this post, under the title Cakes, although you will need to purchase the Orange Cake mix from their home site at http://www.reallygreatfood.com

Ingredients:
White rice flour, potato starch flour, sugar, cornstarch, baking powder(sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), baking soda, orange peel, orange flavor, xanthan gum, salt.

I definitely have to give this mix a thumbs up at 5+ Stars...

Happy wheat free day!
Sharon

 

Tuesday, February 19, 2013

Pamela's Ginger Mini Snapz...

This past week my husband surprised me with a bag of Pamela's Ginger Mini Snapz. I have tried several of Pamela's mixes, but have never any of her baked products. These little gems were quite a find. They are crisp and filled with the perfect amount of spices to please the pallet.

I found them great both as dunkers, or as a simple stand alone treat. Four cookies are just 115 calories, much less than a candy bar, and quite filling. The sugars are definitely much lower than most candy bars also, at only 12g per serving.

I prefer my cookies home made the majority of the time, but I will definitely make an exception for these pre-baked treats . There is even a recipe for a Ginger cookie crust, and Mint Ice cream sandwiches on the bag, Yum....I have been yearning for a good homemade cheese cake, and this crust recipe just might be what the Doctor ordered. :)

The cookies are not only wheat free, gluten free, and non dairy, but also contain no artificial colors, flavor or preservatives.

Ingredients:
Rice flour base (Brown rice flour, white rice flour, tapioca starch, sweet rice flour, xanthan gum),Brown sugar, natural evaporated cane sugar, non hydrogenated palm oil, molasses, eggs, baking soda, ginger spice, sea salt, GF vanilla flavor, Cinnamon, cloves, ammonium bicarbonate.

These compare in taste  to my favorite Holiday Gingerbread cake recipe (recipe posted on site). I would definitely give these a 5+ Star recommendation.

Pamela's also has frozen desserts, cookies, crunchy biscotti, and a array of baking and bread mixes. You can  her products on their web site at http://pamelasproducts.com, or check a local store near you.

Till we meet again....Have a GREAT wheat free day!

Sharon
 

Wednesday, February 13, 2013

Avena Pane Country Oat Bread Mix...

Today I would like to tell you about a Country Oat Bread mix that Maninis was kind enough to ask me to review. I know I have done bread mix reviews before, even shared with you some homemade recipes that I have come across, but this is a product that I couldn't wait to share with you.

As you well know, I have been searching over the past year for a good oat bread as it is one of my favorite breads of all time. I am quite skeptical when it comes to bread as I have had so many recipes flop with failed tries, but this was not the case today.

This was one of the easiest breads I have ever mixed to date. It was so easy I was really feeling like something had to go wrong...I waited for the bread to flop during the rising process but it rose to perfection in about 70 minutes, giving the rising time a few extra minutes than called for on the bag.

Into the oven and under my watchful eye it rose ever so slightly and started to brown. In about 45 minutes I pulled it from the oven to sit on the cooling rack. The pan was so light in weight unlike most breads I have reviewed that  I thought I might end up eating air :)

I removed the bread from the pan immediately per the directions on the bag onto the cooling rack, and covered with a towel until completely cooled before slicing. I was half expecting to see a big dent in the middle of the loaf when I uncovered it because it felt so light, but to my surprise it was as high as when it left the oven. Instead, I had a crusted, chewy loaf of pure heaven...

I sliced the loaf and couldn't wait to sink my teeth into a slice smothered in butter and jam. I was definitely not disappointed! This mix makes a fluffy, moist, airy loaf of bread. It is bendable with a nice soft crust on the outside. Delicious!

Although it did have a nice light oat taste to it, it was not overbearing. It is also great  toasted with a nice crust on the outside and soft and tender on the inside.

If you live in the states of Alaska, California, Hawaii, Oregon, Washington, or even Canada you may be able to find the mix locally. If not, you can purchase it from their site online at http://maninis.com

The nice thing about this bread mix is that it will make 7 loaves. A 5 lb bag costs $20.15 which is a steal in my opinion as I have been paying about $6.50  just for a single loaf of frozen bread locally. It averages out to about $2.88 for a fresh loaf of delicious baked bread with this mix.

I also love the fact that this is a ready-to-use bread mix. It is quick to make—no kneading required, only one rise, yet a truly artisanal loaf . It is also certified GF.

Maninis's  products include bread, pasta and multipurpose mixes produced in 5 lb bags.  Their  mixes are unique because they are based on ancient grains, contain no rice, soy, beans, or casein. They use organic ingredients when possible, and the mixes are high in fiber. There is no bio-engineering used, and they are made in a dedicated gluten-free blending and packaging facility. Both their kitchen and blending facility have been certified by the Gluten Intolerance Group. This is what I call a safe product.

The only problem I found was that I ran out of eggs and couldn't make a second loaf :( Well its off to the store.... as this is a bread I definately don't want to run out of!!!

Have a great wheat free day!

Sharon

Monday, February 11, 2013

Loose the wheat...loose the weight?

I must admit that when I first started this wheat free adventure I was determined to loose more weight than I have, but here is the whole story....When I was in high school I weighed in at around 112 pounds, not bad for someone who is only 5' 2" tall...I use to get teased that if I turned sideways that I would disappear. At the time it was quite embarrassing....

Then I had three daughters within a 9 year sprint, and the extra baby weight wasn't as easy to loose after the third child, as it was with the first two. As the family grew so did I. It was tough living pay check to pay check, and pancakes seemed to become a staple for dinner at least once a week, along with lots of pasta...No sympathy please, I am sure there are those reading this that have experienced the same somewhere along the line.

What I am trying to say is this. Switching from wheat to gluten free living can still have its drawbacks. YES your body thanks you for not poisoning it with all that gluten, but many gluten free foods are still loaded with unwanted carbs, so if its weight you want to loose you must be careful in your eating habits.

I prefer baking with rice flours as I find them more suitable to my palate, but yes, they have more carbs and less fiber, that say for instance bean flours, or almond meal. I however, find that bean flours are not handled well by my body, so I tend to avoid them if at all possible.

I have definitely lost weight since going gluten free. I am down on a average of 10 pounds in any given week. To some that might not seem like much, but to me it is a weight that I am comfortable with. I am not much into exercise, finding that typing words on my computer isn't doing much for my waste line, but I am comfortable with that.

My husband has always tried to push regaining that 112 pound goal into my head, but this is HIS ideal weight for me, not mine! I would like to see him at the weight he carried when we first started dating....but I won't hold my breath for that one!!! ( Sorry Hon )

As my father use to say..."The only way to loose weight is to push your chair away from the table". I have learnt over the past year to incorporate some better eating habits and choices into my life. I have given up soft drinks totally, and try to drink more water. I eat more veggies, whether fresh, frozen, or canned. I try to limit my bread intake to two slices per day, depending on my meal plan.

I am, I must admit a sweet addict, and realize that if I totally cut sweets out I might possibly loose more weight, but life is to short to give up all those things which give you pleasure. Although I very rarely eat candy bars anymore, I do bake and sample products that seem to give me my needed "sugar fix'.

Moderation is the key to everything in life. Breaking bad habits does not happen over night, but they can be broken. Slow and steady wins the race! So don't give up, hang in there and try something for a few weeks before you even think of giving up....You and your body will be glad you did. Above all do this for YOURSELF, with your goals in mind, and not someonelse's!

Remember to watch for excess carbs, and eat sweets in moderation. Even gluten free sweets have calories!!!    :)

Have a blessed gluten free week. Until the next post.

Sharon

 

Monday, February 4, 2013

Brownie recipe results...and CONTEST!!!

OK, finally the tweaking is done, and I am writing to share the results with you. I really had one final way I wanted to try the recipe, but as hard as this is for me to say......"I just got brownied out!"

Before I share the recipes and results with you I do however have a few tips for you. First, do not be afraid to cut recipes in half. The first brownie recipe I tried was very "buttery" tasting and although I like the taste of butter, it seemed that is all I actually tasted. So for starters, cut recipes in half, that way if you really don't like the results, you have less waste...

Second tip is, if you find a box mix that really appeals to you and you don't mind paying the extra cost for it, then you are in a win - win situation. I don't mind experimenting with recipes as I love to tinker in the kitchen, but it is not for the faint of heart, or pocketbook!

Now on to the recipes and results...I have cut the original recipe in half, so each recipe yields a 8 x 8 square pan of brownies.

Brownie recipe #1:

1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum

1/2 cup (1 stick) butter, softened at room temperature
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.

In a mixing bowl whisk together all dry ingredients, except sugar.

In a large bowl cream together the sugar and butter on medium speed with a electric handheld mixer. Add eggs, then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.

Spread batter into prepared pan. Bake for 25 - 30 minutes.

Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.

This recipe was one that you might find served at a fine 5 Star restaurant, topped with ice cream and chocolate sauce. I personally however found that the butter flavor over powered the chocolate, so therefore I would rate this recipe 3 Stars.


Brownie recipe #2:

1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum

1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.

In a mixing bowl whisk together all dry ingredients, except sugar.

In a large bowl cream together the sugar and canola oil on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.

Spread batter into prepared pan. Bake for 25 - 30 minutes.

Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.

This recipe was better, but still was lacking that "brownie" taste I was looking for. I would give this recipe 3 + Stars.

Brownie recipe #3:

1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum

1/2 cup vegetable oil
1/4  cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.

In a mixing bowl whisk together all dry ingredients, except sugar.

In a large bowl cream together the sugar, vegetable oil, and chocolate syrup, on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.

Spread batter into prepared pan. Bake for 25 - 30 minutes.

Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.

Its definitely getting there!!! I would rate this a 5 + Star, as the chocolate flavor was greatly improved by adding the chocolate syrup. It had the taste, texture, and consistency of wheat laden brownies, but NO gluten. These froze well, and tasted even better after freezing. Having a hard time leaving them in the freezer, if ya know what I mean !!!

Brownie recipe #4

1/2 cup white rice flour
1/4 cup cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum

1  10 OZ bag dark chocolate chips
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.

In a mixing bowl whisk together all dry ingredients, except sugar.

In a large bowl cream together the sugar, vegetable oil, and melted chocolate chips, beat on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.

This will be a thicker batter so spread evenly into pan. Bake for 25 - 30 minutes.

Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares. In this recipe I omitted the cocoa, and chocolate syrup, and replaced them with the melted dark chocolate chips. You could use milk chocolate chips if you like, but it would definitely lighten up the chocolate flavor here.

* Tip: When melting chocolate chips place in a microwavable bowl and use 20 second increments, stirring between each, to assure all chips are melted and do not burn.

This brownie had the taste,  and consistency of wheat laden brownies, but dried out a little when frozen. I would rate it 4 Stars.

Now for the contest: One lucky winner will receive :

8 x 8 square baker
1 pound bag of white rice flour
Hershey cocoa powder
Spatula
Mixing bowl


There are 3 ways to win.

#1: Become a follower of this blog for a entry.
#2: Follow this blog on Pintrest ( button at top of blog)
#3: Try one of the recipes for the brownies and leave a comment on what you might do to improve it.

I wish you all the best of luck! Here's wishing you a great wheat free week!!!
Sharon


 

Friday, February 1, 2013

Brownie tweaking almost done...

Okay...Today I am on my third try for that perfect brownie while tweaking  a recipe that I found. I have to say they are getting better with each try! The third batch was the most moist and chocolaty tasting of all I have made so far, but....Still No Cigar!

I have a few more ways to try the recipe and then I will be posting all the various versions for you to view and try, at which point I will be offering a CONTEST....Top secret for now until my final verdict is in, but keep posted for more info within the next few days....You might like to "FOLLOW" the blog so you don't miss the updates. I am excited to share, as these are some pretty amazing recipes that you won't want to miss...

Have a great wheat free weekend until next post...

Sharon