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

 

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


 

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

Buttery brownies...

I tend to go on baking frenzy's, and this week is no exception. I am still not totally recovered from that dreaded virus,  but I have to admit that chocolate is finally back on my food list...YIPPEE!!!

Yesterday I baked a batch of brownies with a new recipe I came across.  I have to admit they were quite tasty, like something you might find in a 5 Star restaurant. The taste of the butter in the recipe ( 1 whole cup )  in my opinion however , took away the "REAL" brownie taste I have become accustom to and love so much.

Needless to say I am off on a tangent to tweak the recipe to get that chocolaty taste I am searching for...I will post the final recipes after I have done my taste comparisons and let you be the final judge on which recipe you prefer...Until then have a great wheat free day!

Sharon

Udi's Gluten Free Pizza Crust review...

I am feeling much better today, although chocolate is still not on my list of foods to eat :(   I did however want to tell you about a product I recently tried that I thought would interest you Pizza lovers out there. Udi's Gluten Free Thin and Crispy Pizza crusts...

Udi's multi grain bread has been my go to bread for months now, and I am so glad I found their pizza crusts also. I must say that this crust actually has the taste and texture of any wheat laden competition brands out there.

The crust is so much like the regular wheat crusts on the market that if I hadn't been gluten free for almost a year now, even I wouldn't have noticed the difference. I added my favorite pizza sauce, topped it with cheese, then pepperoni, and enjoyed my feast. It handled just like a regular pizza when eating, and did not crumble or fall apart. It definitely was not too moist or gooey like so many other gluten free brands I have tried.

For those of you who have been brave enough to have tried Domino's gluten free pizza, I have to tell you that this crust from Udi's, definitely beats it in taste! Each package comes with two crusts with a shelf life of 7 days on the counter and 6 months in the freezer. 1/2 of a pizza crust only contains 190 calories, 0 saturated fat and 0 trans fat.

Ingredient; Udi's best blend of tapioca starch, brown rice flour, water, non gmo vegetable oil (canola or sunflower or safflower), egg whites, evaporated cane juice, tapioca syrup, tapioca maltodextrin, salt, xanthan gum, yeast, cultured corn syrup solids,(natural mold inhibitor) enzymes.

I purchased my crusts from The Gluten Free Mall...just click on their button to the right of this post.  They are on sale right now for just $3.19 for a two pack. This is a item you will want to stock up on at this price, which is a 50 %  savings! I really wish I had ordered more, which I plan on doing today, before they sell out!!!

Out of all the gluten free microwavable pizza's, or gluten free pizza crusts I have tried over the course of this past year,  I must say this is at the top of the chart in taste, texture, and ease of handling.
 I would have to rate this 5+ Stars...Mmmmmmmm

Have a great wheat free weekend!!!

Sharon

Chocolate..Chocolate..Chocolate..

Good afternoon all. If you have faithfully been following this blog you no doubt know that I am a lover of chocolate. Chocolate, chocolate, chocolate...the more the merrier! Well I just wanted to let you all know that I have not touched not one smidgen of chocolate for over two weeks now :( This virus has left my taste buds virtually without such desire and pleasure.

I can't wait until I am over this virus  and can begin to live normal again. Charting meds, ginger ale, soup, Popsicles and such, are by no means a substitute for the more pleasurable tastes life has to offer. Chocolate being one....

There is actually about 6 pounds of chocolate sitting on my counter just calling out my name each time I pass. All are Christmas gifts, that have yet to be sampled and enjoyed....I keep thinking each morning as I wake if today is the day I will feel well enough to just sample one delicate morsel???

It seems like the days of baking chocolate cupcakes with the rich chocolaty scent filling the air is still many days off yet. Although I am progressively getting better each day, it will still be awhile before I will be up to doing product reviews.

So until then I will keep you updated,  and hope today is a great wheat free kind of day for you!

Sharon

A Mad Magazine cover picture...

Hi everyone. Today is my 12th day after returning home having caught a "bug" while visiting family back home for the Holidays. I must admit I looked like something that belonged on the cover of Mad Magazine this morning as I crawled out of bed...Never really read the magazine myself, just was amazed mostly with the bizarre covers they published. The way I looked this morning I would definitely have "made the cover"!

I have had a lot of time to "think" over these last few weeks, as I definitely have not had the ambition or energy to do much else. I have had the wind knocked out of me, to put it mildly. What started out to be a joyful event turned into a somewhat long recovery process for me.

Seemed my grandson had to be retrieved from school my very first day there on Christmas Eve, running a temp of over 101 degrees. Several days after Christmas, grandson #2 started running a 102 temp....I had no chance! Being locked up in a 5 x 7 bedroom at night with my cat whom I have to administer daily meds too, and a litter box, I am sure played part to the dilemma. Plans to see other family members had to be put on hold this trip, as I was determined to make as few others ill as possible.

I returned home to find that several people left "COMMENTS" on the sight which need to be approved or declined through email by me. I love to hear from my readers, true readers that is....but when someone leaves random posts that have nothing in relevance with the post or blog itself, I tend to get slightly irritated.

I love when people share their ideas or recipes, I really do. Honestly! Yet if they are only posting comments to "Push" some money making scheme, or their site on me, which has nothing to do with anything whatsoever in this area, I would rather they not leave a comment, saving me time wasted reading and deleting them...

If I seem a little irritated please forgive me. I started this blog to help others new to this lifestyle as myself. I know I haven't posted or done any product reviews in the past few weeks but when I recover I will be back in full swing. I am just barely making it to the microwave to make a warm cup of tea as of late. And the steroids the Doctor prescribed for this infection aren't helping my mood any, so BEWARE!!!! Just kidding.

For my readers and followers out there, I really do appreciate you, and hope to hear from you more. I love sharing ideas and recipes with you.

IDEA!!! Maybe if I just wrote about my everyday weird life I could get more followers????? Hey, I told you I was out of sorts! Well as usual I am getting extremely tired.........................So until next post, have a great wheat free day.

Sharon

Merry Christmas...

I will be away for the Holidays so I wanted to take the time to wish each and everyone a very Merry Christmas. I hope that as you gather with family and loved ones you will embrace the special time spent with them, to hold the memories close in the coming years.

I also hope Santa leaves you all that you ask for. My list is small this year. My greatest desire it to be able to move back home to be close to my family and all those I love...I miss the large family dinners, the grab bag gifts, and watching the eyes of the little ones twinkle as they see gifts under the tree.

Good health, good friends, and peace, is at the top of my list. My husband and I no longer exchange gifts, and that is okay with me, as long as those I love are safe, happy,  and healthy.

So whatever you are wishing for this year, I hope you have been nice and not naughty, so your stocking will not been filled with coal :)   However you celebrate.... Have a Blessed Christmas and a Happy New year!!!

Sharon

Gluten Free Peanut Butter Cookies

Good afternoon Everyone. Today is another baking day, as I need to get my Christmas cookies baked, and my gift trays assembled. I tried a new gluten free Peanut Butter cookie recipe this morning, once again from one of my favorite standbys, Betty Crocker. I used their Gluten Free BISQUICK pancake and baking mix .

I found the recipe on their home site, and it was a really easy, quick recipe. Just by using the gluten free mix, and adding a few ingredients from my pantry I had cookies in no time at all. Once again I was not disappointed. In fact these are probably the best Peanut Butter cookies I have ever tasted!

I did however tweak the recipe slightly by substituting Splenda's Brown sugar blend mix in place of the sugars called for, as my husband is a Diabetic. The cookies came out lightly browned and are soft and moist. I used regular sugar to make the criss cross design on top and to flatten slightly, but you could use colored sugars as well to make them more festive.

The only disappointment I had was the recipe states that the recipe will yield 2 1/2 dozen and I only actually got 20 cookies from the recipe. I did however use a cookie scoop to make the cookies uniform in size for a more visual effect on the trays, so this may have been the reason. Other than this one minor issue, this recipe will be added to my Christmas cookie list for many years to come. Also from now on, I will double the recipe each time.

If you are a Peanut Butter lover these are a definite must try!

Peanut Butter Cookies (Gluten free)

1/2 Cup granulated sugar
1/2 Cup packed brown sugar
(or omit both sugars called for and use a total of 1/2 cup Splenda brown sugar blend in recipe)
1/2 Cup peanut butter
1/4 Cup shortening
1/4 Cup margarine, softened
1 egg
1 1/4 cups Bisquick Gluten free mix

1. In large bowl mix the sugar, peanut butter, shortening, butter and egg. Stir in the Bisquick mix. Cover and refrigerate about 2 hours or until firm.

2. Preheat oven to 375 degrees. Shape dough into 1 1/4 inch balls. On a ungreased cookie sheet place the balls about 3 inches apart. With a fork dipped in sugar flatten the balls in a criss cross pattern.

3. Bake 9-10 minutes. Cool 5 minutes then remove to a cooling rack.

Recipe states that it makes 2 1/2 dozen. I got 20 cookies from the recipe.
You can find other Gluten free recipes on their site at http://www.bettycrocker.com

Have a great wheat free day!
Sharon


   

Sandy Hook Elementary School...

Today I was blessed by a friend  through a email with the following poem.  This tragity at Sandy Hook Elementary will not soon be forgotten. Being  myself a mother, grandmother, great grandmother, daughter, and sister my  heart grieves for those who have suffered such a loss. Tears fill my eyes with every thought and image of this terrible wrong doing. I thought I would share this poem with you, and ask that each and every person who reads this post will stop and  take a minute to please pray for those morning the loss of a loved one due to this tragidy.

I do not know the auther personally, but I thank them for touching my heart with such a beautiful gift of words.


Twas’ 11 days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
Their smiles were contagious, their laughter filled the air,
they could hardly believe all the beauty they saw there.
They were filled with such joy, they didn’t know what to say,
they remembered nothing of what had happened earlier that day.
“Where are we?” asked a little girl, as quiet as a mouse.
“This is heaven.” declared a small boy, “We’re spending Christmas at God’s house.”
When what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same,
then He opened His arms and He called them by name.
And in that moment was joy, that only heaven can bring
those children all flew into the arms of their King.
As they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
And as if He could read all the questions she had,
He gently whispered to her, “I’ll take care of mom and dad.”
Then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe.
Then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“May this country be delivered from the hands of fools”,
“I’m taking back my nation. I’m taking back my schools!”
Then He and the children stood up without a sound.
“Come now my children, let me show you around.”
Excitement filled the space, some skipped and some ran,
all displaying enthusiasm that only a small child can.
 Then I  heard Him proclaim as He walked out of sight,
“In the midst of this darkness, I AM STILL THE LIGHT.”

Written by...Cameo Smith

May God bless each and everyone...
Sharon

 

Gluten Free Peanut Butter Cookie Cups...

Hi everyone. Today was my first cookie baking day before Christmas. I am running late with my baking this year, and being my first Christmas of going totally gluten free, it has left me quite overwhelmed to say the least.

I did however run across this great recipe on the Betty Crocker site, and I decided to make it my first attempt of gluten free cookies for my cookie trays this year. I needed something that was going to taste good enough to please my family members who are definitely not gluten free eaters, and for myself and husband who are totally gluten free.

Although it uses their gluten free chocolate chip cookie mix, and is not a recipe from scratch, I am well pleased with the results. Not only was it quick and easy, but tastes delicious. I must admit it took a little more time than conventional drop cookies, but the effort and decorative look of the cookies will look quite pleasing on my gift trays.

The recipe made 54 cookies, and with a quick tip I used, helped to speed the process along.  After mixing the dough I divided the dough in half down the center of the bowl. I used a cookie scoop, leveling the batter to the top of the scoop, then divided the portion into two. So all in all, I got about 12 scoops per side, with two cookies per scoop when divided in half. This was a quick easy way to insure the same amount of dough was used per each cookie.

I also made sure I had all the miniature peanut butter cup candies unwrapped before I started  mixing the dough, as once the cookie cups come out of the oven these treats need to be placed in the center of each cookie cup immediately.

I had found these cute little Christmas cup liners at our local Dollar Tree for the mini muffin/tart pans in which to drop the rolled balls of dough. Aside from rolling the dough balls, and pressing the mini peanut butter cups into the center as soon as they come from the oven, this was a rather quick process, and I was done in no time at all it seemed.

You will find this and other gluten free cookie recipes on their site at http://www.bettercrocker.com but I wanted to share this recipe with you in time for the holidays. The cookies are really delicious and look quite festive. These would be great for a cookie exchange, or as a gift for someone you love. Hope you enjoy!

By the way...If I were rating the results of this mix  and recipe, I would definitely give it 5 Stars!

Gluten free Peanut butter cookies...

1 Box 19 oz) Betty Crocker GF chocolate chip cookie mix
1 egg
1/2 C softened butter
1 teas. vanilla
1/2 C creamy peanut butter
Approx 60 miniature chocolate covered peanut butter cups, unwrapped

Heat oven to 375 degrees. Place the mini paper baking cups in each of 24 mini muffin/tart tins.

In a large bowl mix the cookie mix, egg, butter, and vanilla with a spoon. (I used my hand mixer on low speed)  Stir in the peanut butter. Roll the dough into 1 inch balls (using method I previous mentioned above to divide) Place in the lined mini muffin/tart tins.

Bake 9-11 minutes (I baked mine for 11 Min), or until just lightly browned. Immediately press the unwrapped peanut butter cup candies into the center of each cookie. Cool entire pan on a wire rack at least 5 minutes before removing cookies from tins to a cooling rack. Cool completely and enjoy.

Hope you have a great wheat free cookie kind of day!
Sharon