2Brothers2Sisters Pizza Crust

Hi all. I have just returned from a hectic but enjoyable week with family in Pennsylvania. I am now trying to recuperate from all the driving and running around. Being somewhat in a regrouping mode, last night I decided on a early Pizza night...

2Brothers2Sisters had sent me several of their pizza crusts to try so I already had most of the work done for me. Not much in the house to work with as I had decided to wait until my return home before buying groceries, but I did have my standard staples of pizza sauce and grated cheese on hand as I always do.

I topped the crusts and popped them into the preheated oven for 10 minutes. Before I begin to tell you about the results, first let me tell you about the crusts themselves. They look just like those in your favorite pizza parlor. Each is hand made and comes with their own cardboard crisper, and metal baking tray for easy convenience. Quick and easy.....now on to the taste.

I know I have ranted and raved before about other pizza crusts I have tried, but this really was a superb crust. It has great texture as well as flavor. It held up wonderfully to the sauce and cheese, and has the superb ability to bend, which I am sure would almost guarantee it could stand up to any amount of toppings you would add!

There are several topping ideas on their site to try which I will do in the future, when my cupboards are better stocked. The company is run...you guessed it...by 2 brothers and 2 sisters, Mara, Michael, David and Marissa. I spoke personally with Maura and she was very informative about the company and product. The nicest thing about the company is that they basically started not to make money, but to help people by making a delicious desirable product for those in need with allergy restrictions to wheat, nuts, and dairy.

You can order their crusts from their home site at http://www.2brothers2sisters.com  I can't say enough good things about this company. They are polite, delivery was prompt, and the crusts just plain delicious, and are a "must try".

The crusts come in 3 pack, or a 8 pack, for convenience. I hope you stop by their site and check them out. Tell them Sharon from Wheat Free Living & Me sent ya!

As always...Have a blessed wheat free day!
Sharon

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
 

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




 

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.

 

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
 

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

 

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
 

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

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
 

Kit's Organic bars product review...

 I just realized today how back logged I am with products that need to be sampled and reviewed. So many wonderful companies have been generous enough to send products to be reviewed that it seems catch up is definitely in order. Kit's Organic was kind enough to send me three of their flavored bars to sample and review a while back, so since I needed a quick snack on the run this morning I will talk about their products today.

First lets talk about their Cashew Fruit & Nut bar. When you think cashew, you think nutty, crunchy...right? This was my initial impression also. Now I need to be in the mood for nuts of any kind, especially if I am in a hurry and don't feel like taking the time to chew...

I was pleasantly surprised. Not only with the ingredients on the package, but also with the flavors they incorporated together. Just four ingredients total are blended to make this tasty, filling, and what is a rather healthy snack treat. Organic dates, organic cashews, organic almonds and sea salt. Quite simple ingredients, and also delicious. This bar has only 170 calories. 27g of carbohydrates, 3g of  dietary fiber, 15g sugars and 3g of protein.

I figured that I was going to be overwhelmed with the taste of the dates, being they are listed first on the ingredients list,  but was quite frankly I was surprised. After the first few bites I could taste the flavor of the cashews and almonds, which blended with the texture of the dates quite smoothly. The texture of the bar was smooth, with just the right feel for a good "chew".

The second bar I tried was the Berry Almond Fruit & Nut bar. Wow! The burst  of the Organic barberries and bilberries was quite a experience, and left me wanting more. This bar once again has minimal ingredients. Organic dates, organic almonds, organic barberries, organic bilberries, and sea salt. Except for the smooth chewiness, this tasted like a fresh bowl of berries topped with almonds! This bar has 27g of carbohydrates, 5g of fiber, 16g sugars and 4g of protein.

The third bar I sampled was their Chocolate Almond Coconut Fruit & Nut bar. Quite surprisingly this tasted very close to a Mounds candy bar, but with healthier ingredients, so I got the best of both worlds! The ingredients in this bar were: Organic dates, organic almonds, unsweetened chocolate, organic coconut, organic virgin coconut oil, and seal salt. This bar contains 25g carbohydrates, 5g dietary fiber, 15g sugars, and 4g protein. Although I enjoyed all  three bars immensely I recommend this bar highly because of my love for anything CHOCOLATE!

The company uses organic ingredients in all their products. Free from the use of toxic pesticides or synthetic chemicals. Ingredients that are not only better for the planet, but also for the body and soul. Their foods are not only free of trans fats, but also hydrogenated oils, and high fructose corn syrups for a healthier life style.

For more information about Kit's organic bars you can visit http://www.clifbar.com The company offers many kinds of bars, all of which are NOT gluten free, although they offer many products that are.

Products that are listed as gluten free:

Kit's Organics....(brand name)
Berry Almond Fruit & Nut bar
Cashew Fruit & Nut bar
Cashew Almond Coconut Fruit & Nut bar
Peanut Butter Fruit & Nut bar

Clif Kid...(brand name)
Fruit Punch
Grape
Mixed berry
Sour Apple
Strawberry
Tropical Twist

Luna...(brand name)
Chocolate
Chocolate cherry Almond
Chocolate Peanut Butter
Cookie Dough
Mint Chocolate Chip

Rating:

Cashew Fruit & Nut bar   5 Stars
Berry Almond Fruit & Nut bar    5+  Stars
Chocolate Almond Coconut Fruit & Nut bar   5+  Stars

Enjoy, and have a great wheat free day!
Sharon






 

Pamela's Baking & Pancake mix review...

Hi all. Today I want to share with you a product from Pamela's, their Pancake & baking mix. I pulled the product off my shelf this morning with all intentions of making the Chocolate Chip cookies from the recipe on the bag, but suddenly had a urge for chocolate Chip pancakes, as I hadn't eaten breakfast yet.

Mixing the batter for the pancakes was so easy. Pamela's mix, 1 egg, water and oil...1-2-3...I always use a pastry whisk to make sure I get all the lumps out of the batter. The bag says it will yield 6 - 4" pancakes and that was pretty much spot on. The pancakes were light, fluffy and with a few added chocolate chip morsels, delightfully delicious. Who says you can't have chocolate for breakfast? Baa humbug!!!

This is the second product from Pamela's I have tried, their Anise Almond Biscotti being the first, and I have been well pleased with both. Their products have been formulated and produced to be wheat and gluten free. The products however are produced on equipment that also makes products containing tree nuts, soy, eggs and milk, so if you have any allergies to these products please bear this in mind.

I like the fact that this mix contains almond meal for that extra little added fiber. Ingredients: Brown rice flour, white rice flour, cultured buttermilk, natural almond meal, tapioca starch, sweet rice flour, potato starch, grainless and aluminum free baking powder, sodium bicarbonate, sodium acid pyrophosphate, sodium acid pyrophosphate, potato starch, baking soda, sea salt and xanthan gum.

Pamela's never uses any artificial colors, flavors, preservatives. They also never use high fructose corn syrup. They have statements from all suppliers verifying their ingredients are also non-GMO.  They are currently in the process of preparing to join the non-GMO Project, and are working closely with their vendors to assure the quality and source of all ingredients.

I will be making Christmas cookies soon and plan on using this mix with the Chocolate Chip recipe posted on the bag. Chocolate Chip cookies are a all time favorite of my family, even during the holidays. I will keep you posted on the results. It is nice to have a mix readily available that is so versatile.

I can't wait to try a few of the other recipes on the bag to see if I get the same great results! You can visit their site at http://pamelasproducts.com for more information and recipes. You can also order their Baking & Pancake mix in either the 24 oz size for $8.19, or the 64 oz size for $19.69, on the right side of this post, from gluten free.com. Click on their site button, then click on Pancakes & Waffles listed under the title BAKING MIXES to the left of the sites home page.

 You can also order the mixes from Pamela's home site directly, but be aware you must purchase  multiple bag orders from there. Either way, I hope you try the product, as I believe you will be well pleased.

Rating: 5 Stars

 

Moroccan-Spiced Chicken & Rice Bake

Its all about quick and easy this holiday season with all the shopping, gift wrapping, and cookie making I will be doing, so I decided to try a new recipe that seemed to look quick and easy. I have never really experienced Moroccan cuisine before, and I am so glad I gave this recipe a try. I may even be searching for more GF recipes in this category as I found the blend of spices quite different and enjoyable.

I found this recipe strange enough, in a Nestle cook book of all places. Except for cooking the rice, which took about 15 minutes tops, and the 40 minute baking time, the recipe was quite easy. It calls for rice and chicken, my two favorite staples, and the flavor combination was really delightful.

The flavors were mild and soothing to the taste, and although  the blend of ingredients for the rice mixture itself seemed strange, each played off  of each other for a comforting, delicious dish. My family enjoyed it as much as I did, and it will be a regular on the table from now on. I hope you will give it a try, and that you will enjoy it as much as we did. Until next post,  have a great wheat free day!

Sharon

Moroccan-Spiced Chicken & Rice Bake

6 C cooked long or medium grain brown or white rice
1 T ground cumin
1 1/2 teas salt
1 teas ground black pepper
1 1/2 teas ground paprika
6 chicken thighs, skin removed
2 T olive oil
3 cloves garlic, finely chopped
1 can (12 oz) Nestle Carnation Evaporated Milk (I used Fat Free)
1 can (14 1/2 oz) petite diced tomatoes, drained
2/3 cup raisins
3 T lemon juice

Preheat oven to 375 degrees. Grease a 13 x 9 inch baking dish.

Combine the cumin, salt, black pepper and paprika in a small bowl. Sprinkle 2 teas of the blended spice mixture on both side of chicken thighs. (save remaining for rice mixture).

Heat the olive oil and garlic in a large skillet over medium high heat. Place the seasoned chicken in the skillet and cook on each side for about 4 minutes until browned.

Combine the cooked rice, evaporated milk, drained tomatoes, raisins, lemon juice and the left over spice mixture in a large bowl. Pour the rice mixture into the prepared baking dish. Place the chicken thighs on top of the rice mixture.

Bake for 40 minutes or until the chicken is no longer pink in the center.

This is a filling, quick, one pot gluten free dinner that everyone will enjoy, even the finickiest of eaters....











 

Bisquick GF Pancake and Baking Mix...

Good evening all. It is rainy here in Ohio today and I could think of nothing better to have than a comfort food such as pancakes, topped with rich butter and creamy maple syrup.....Mmmmmmm!

I remember my Mom mixing up Bisquick pancakes when I was growing up on those cold damp days of Winter. The whole house smelled warm and comforting while they cooked. Now I can still enjoy that same great taste even in my new gluten free lifestyle.

I must admit that I even like the gluten free mix better than the original. The pancakes are light, fluffy and moist, actually moister in my opinion than the original mix. I also have always loved making Strawberry Shortcake from their mix, so it seems I am in Bisquick heaven at the moment!
I love the ease of working with gluten free mixes, and to be able to stay with a company I have virtually grown up using, is a great feeling.

Although the price is definitely higher for the gluten free version, it is a product I will definitely keep on my shelf. The mix is very versatile, from making pizza crust, chicken fingers, oven baked chicken, pancakes, waffles, biscuits and strawberry shortcakes to cookies.

The ingredients list is fairly short, with words even I can pronounce:
Rice flour, sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato starch, salt, xanthan gum.
*May contain soy ingredients.

The mix is distributed by General Mills, which is a sponsor of The Celiac Disease Foundation, and is made in a gluten free facility. This mix also contains no artificial colors or preservatives. The 16 ounce box costs just a little over $4.50 but there is enough mix to make a few of the recipes that are listed on the side of the box.

Mix, milk, oil and 1 egg are all that is needed for sweet, delicious pancakes to enjoy within a few minutes! You can even refrigerate leftovers, if there are any that is, and reheat for about 1 minute in the microwave. Try adding a few chocolate chips before flipping for some added sweetness...and a little added bliss!

*I used Coconut oil to fry these delicate morsels to add more fiber. Although you can smell the coconut scent as they cook, it does not leave any coconut taste to the pancakes themselves.

Rating 5 Stars

Have a great wheat free week!!!
Sharon

 

Betty Crocker Gluten Free Cake Mix review...

Hi everyone. Sorry I was off the web for quite a few days, I came down with a virus and I am just getting back into the grove of things as you can see.
I actually felt well enough today to conjure up some gluten free chocolate cupcakes using one of Betty Crocker's gluten free cupcake mixes. After days of chicken soup and toast I needed a change, and since chocolate is my weakness, I tried a mix I had on hand from Betty Crocker.
You might remember that my husband recently joined me in my gluten free journey a few months back, and although he is not as much of a "sweet' lover as I am, I was actually afraid I wasn't going to even get to try any of these delightful morsels. He asked for one the minute they came out of  the oven, and within a hours time another two had disappeared from the cooling rack as I waited for them to cool enough to ice.
I have to tip my hat to Betty Crocker on this one! Although the mix only makes one dozen cupcakes it was well worth every dime spent...My husband said they were the best cupcakes he has ever eaten, and I have to agree they were as good as he said, when I finally got to try one.
I also used Betty Crocker's Cream Cheese icing to decorate the remaining few, and the blend of flavors was simply divine. The cupcakes were moist, fluffy, and filled with a rich chocolate flavor.
They are as simple to make as any regular cake mix and just as tasty. I am now anxious to try their other Gluten Free products which include a  Vanilla Cake mix, Brownie mix, and Chocolate Cookie Mix. I have a few Christmas ideas for these mixes in mind which I will share with you in time to try for the Holidays! Mmmmmmmm....

Ingredients:
Sugar, rice flour, potato starch, cocoa processed with alkali, tapioca starch, leavening( baking soda, sodium acid pyrophosphate, monocalcium phosphate ) salt, guar gum, soy flour.

Both my husband and I thoroughly enjoyed these.
P.S. Sorry there is no photo....They didn't last long enough to take one!!!!!!!
Rating 5 Stars 

Are Egg Beaters Gluten Free?

Before I had posted the recipe for the delicious Crustless Thanksgiving Pie, which originally called for egg beaters instead of regular eggs,  I had contacted the company to find out if egg beaters were indeed gluten free. Since I hadn't heard back from them in time for pie making over the holiday, I used real eggs, which made the pie come out excellent by the way, but I did receive a email from the company upon my return that I would like to share...

 

 

Sharon,

 

Thank you for your email concerning our Egg Beaters.

We understand how important it is for people who have been medically diagnosed with gluten sensitivity to obtain accurate information about our food to help plan their meals and diets. And we continue to look for ways to meet the dietary needs of our consumers.

Since wheat is a major food allergen, if it is used in the product it would be listed in the contains statement following the ingredients list. The flour used in many of our products is wheat flour and you should avoid these products if you have gluten sensitivities. If any ingredient in the product includes rye or barley, it will be listed in parentheses immediately following the ingredient. Oats do not contain gluten, but they frequently have been exposed to wheat or barley and are not recommended for Celiac patients. If Natural Flavors, Artificial Flavors, or Spices listed in the ingredients list contain wheat, rye or barley, these ingredients would be listed in parenthesis immediately following the ingredient. Some fermented or distilled products such as vinegar may be derived from wheat. Most of the vinegar in our products is distilled and through the distilling process protein gluten is removed.

Starting January of 2012, we began producing the following brands validated as gluten-free with gluten-free printed on their labels:

-Cocoa: Swiss Miss all varieties
-Egg Beaters: all varieties-Tomatoes: Hunt's all varieties (excluding Pasta Sauces, Tomato Sauces and Ketchup's)
-Orville Redenbacher's: all Ready to Eat varieties
-Pudding: Swiss Miss & Snack Pack, excludes those containing Tapioca

Below is a list of some of our other products that do not contain added gluten*

Category/Brand/Items:

-PAM Cooking Spray: all varieties except PAM Baking
-Hebrew National: all items except Franks in a Blanket
-Wesson oils: all varieties
-Peter Pan Peanut Butter: all varieties
-Popcorn: Act II microwave, Orville Redenbacher jar and microwave, excluding Crunch n Munch and Poppycock
-Spreads: Parkay, Blue Bonnet, Fleischmann's and Move Over Butter
-David Seeds: all varieties
-Tomato Sauces: Hunt's tomato paste and sauces excluding pasta sauces
-Ketchup: Hunt's all varieties
-Reddi-Whip: all varieties
-Ro*Tel Tomatoes (excluding sauces)

*These items have been identified as not containing gluten. They are not currently routinely tested to affirm they contain less than 20ppm gluten for a 'gluten-free' claim.

We always advise consumers who may have sensitivities to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change. If you have additional questions about your personal dietary needs, please consult your doctor or a registered dietitian.

Christine Consumer Affairs Representative ConAgra Foods Case: 61320050 If you have any questions or concerns about any of their products you may contact them at the number listed (1-877-266-2472) or visit them at this site: http://www.congrafoods.com Most companies will answer any questions or concerns that you are unsure of, if you will contact them. I hope you all had a great Thanksgiving Holiday, and as always....Have a GREAT wheat free day!!! Sharon

Holiday Baking Ingredients...

If you are fairly new to gluten free holiday baking, as I am, then you know how hard it can be sorting and reading through labels on all those baking products needed to make your favorite cookies and other holiday treats into gluten free.. I have added a list of  just a few of the most used  gluten free ingredients needed in making those beautiful Holiday delicacies. I hope the list helps to make your holiday baking a little easier this year, and  that you can use the time saved to spend with friends and family!.


  Jellies, Peanut Butters & Spreads:
  
   Polaner All Fruit

Jiff Peanut butter-all types

Skippy Peanut butter-creamy, crunchy, reduced fat, and roasted honey nut

Smuckers Jellies and Jams

Smuckers All Fruit

Smuckers Natural Peanut butter

Welch’s Grape jelly and jam

Marshmallow Fluff

 

Molasses and Karo:

 

Brer Rabbit Molasses

Grandma’s molasses

Karo corn syrups-light and dark

 

Butters, Shortenings, Oils, Spreads, and Sprays:

 

Cabot Butter

Cabot Whipped Butter

Crisco Oil

Crisco Shortening-regular and butter

Fleishman’s Light Margarine

Mazola oils and sprays

Smart Balance Shortening and Cooking Spray

Smart Balance Buttery Spread

I Can’t believe it’s not Butter, -all types

Benecol spread (reg and light)

Land O Lakes butter-salted, unsalted and whipped (NOTE: light butter is NOT gluten free)

 

Sour Creams, Yogurts:

 

Axelrod sour cream

Cabot Sour Cream-regular and lite

Columbo yogurts-fat free, light, low fat, classic

Yoplait yogurts-original, light, thick and creamy, whips, go gurts, smoothies

Axelrod Yogurt

Dannon plain yogurt-low fat, nonfat, natural

Dannon Dan Active plain yogurt

 

 

Baking Goods/milks:

 

Carnation Evaporated and Fat Free Evaporated Milk

Carnation Sweetened Condensed Milk

Carnation Instant Nonfat Dry Milk

Thai Kitchen Light Coconut Milk

Thai Kitchen Premium Coconut Milk

A Taste of Thai Coconut Milk

 

Sugars and Misc:

 

Arm and Hammer Baking Soda

Domino’s sugar-brown-light and dark, confectionery, and granulated white

Fleishmann’s Yeast

Splenda Sweetener

 

 

Chocolate and Chocolate chips:

 

Hershey’s chocolate syrup, chocolate chips, baking chips

Ghiradelli unsweetened cocoa, unsweetened baking bar,

bittersweet chocolate chips, milk chocolate chips,

semi-sweet chocolate chips, white chocolate chips and baking bar

 

 

Spices and Extracts:

 

McCormick’s extracts (all flavors, pure and imitation)

McCormick’s spices (not blends)

McCormick’s food color

Real Lemon and Real lime juice

Nestles Toll House morsels

Betty Crocker candy sprinkles

Betty Crocker Neon decorating gels

Splenda Sweetener

Durkee Spices

 

Pie Fillings:

 

Comstock pie fillings-all flavors 

Lucky leaf pie fillings

Libby’s pure pumpkin

* As always it is up to the individual to read labels to make sure that products used in recipes posted are gluten free, as companies do change ingredients from time to time.

* Splenda...There are no gluten containing, grain based ingredients derived from wheat, rye, or barley, nor any ingredients derived from oats, used to produce SPLENDA^® Brand Sweetener (sucralose) or the SPLENDA^® Sweetener Products. However they do not test their finished products for the presence of gluten.

As always have a great wheat free day!
Sharon

Crustless Thanksgiving Pumpkin Pie...

Ingredients:


1 - 15 ounce can Libby's Pumpkin puree...not pie filling
1  - 12 ounce can Carnations fat free evaporated milk
3-  egg whites
1 tsp  Vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves)
2/3 C Splenda for baking

Directions:

Pre-heat oven to 400 F. Prepare 9" glass pie dish by spraying with Smart Balance cooking spray.
Combine all ingredients and whisk until smooth and well blended. Pour mixture into prepared pie dish.
Bake at 400 F for 15 minutes; reduce oven to 325 F and bake for additional  45 minutes, or until a knife  inserted in the center comes out clean.

 Allow to cool completely for several hours before slicing.

* Splenda...There are no gluten containing, grain based ingredients derived from wheat, rye, or barley, nor any ingredients derived from oats, used to produce SPLENDA^® Brand Sweetener (sucralose) or the SPLENDA^® Sweetener Products. However we do not test our finished products for the presence of gluten.

Thanksgiving Gingerbread Cake

It is 4:44 in the morning and although I am tired I just can not sleep with all the thoughts running through my mind. My husbands job has brought us to sunny Tennessee and I will be here for two weeks, of which one has already passed.

I am not an early bird by nature, but since my husband is working twelve hour days, up at 3 AM each morning, and we are staying in a RV for the duration of the visit, it is hard not to be woken during his morning routine of getting ready for the day. I prefer to stay up late and sleep in, not the case as of late!

I decided instead of tossing and turning that I would simply post on the blog. Since I haven't had my computer up and running for over a week I have much catching up to do. I have hundreds of emails to sort through and answer, and I find that the products I need to sample and review will all have to wait until I return home, as RV life is somewhat of a challenge when it comes to cooking!!!

My first attempt at baking a pre-made GF pizza in the tiniest of ovens

Katz Gluten Free storm and shipping update...

Hi all. I just received this email from Katz and thought I should share with those of you who have possibly placed orders.

To all our valued customers:

Unfortunately Katz Gluten Free has been affected by the Storm that has passed through the Northeast.