Saturday, February 15, 2014

Waffles - Gluten Free - Paleo - Grain Free - Corn Free - Potatoe Free

I have been gluten free for 13 years.  Gluten free cooking has come so far since those early days.  I was diagnosed just before heading off to college and I didn't have a lot of experience cooking in general let a lone invent new recipes. Lets just say I made better hockey pucks than pancakes.

Fast forward to now. There are so many more options available at stores and restaurants. Eating gluten free really is so much easier than ever, so you might be able to imagine how difficult it was for me when my food sensitivities became even more severe and those new quick and convenient options were no longer my options.

After a few years of symptoms and problems and working through a food elimination diet I found that grains, night shades (especially tomatoes and potatoes), dairy, legumes (beans/peas) and sugar were all problematic. You might be thinking, what on earth is left to eat, and so was I.  I was so depressed and discouraged and I had two options: continuing having those negative things in my diet and feel awful, or make a change and have the hope of feeling better.

Seems like an easy choice, but I was going back to the old days of not having pre-made, easy go-to food available and I would have to cook everything from scratch. (I don't have time to cook every meal from scratch!!) So I knew if it was going to have staying power I needed to make my food choices quick and easy when life got busy. I do that by cooking in bulk. I made a giant pot of beef stew and bottled it so when I needed a quick and satisfying meal all I had to do was heat it up.  Next I needed something for breakfast. (Sometimes I just can't stomach eggs in the morning, and bacon everyday while tempting, it has WAY to much salt and can cause muscle cramping...I should know...)

These waffles turned out amazing and it was so nice to be able to pull them out of the fridge/freezer, toast them up, and have a quick meal ready to go.  These use almond flour but with the help of Arrowroot and Tapioca Starch these aren't gritty like other almond flour foods I have tried.

1 C Almond Flour
1 C Arrowroot Flour
1 C Tapioca Starch
1/2 t Xanthan Gum
4 T Honey (I left this out and it still tasted great)
1t Salt
2 1/2 t Baking Powder
1/2 t Cinnamon

1t Vanilla
1 1/2 Milk (or more if your batter is too thick)
4 Eggs
1/2 Oil or Melted Ghee

Mix together the dry, add eggs and stir till incorporate. Slowly add 1/4c of milk at a time and work into batter. Add vanilla and stir till combined.  Add additional milk if your batter is too thick. I like mine more runny, almost like pancake batter.

Make sure to spray your waffle iron before scooping in your batter. I love using a medium-large cookie scoop for my batter, so much easier.

Heat till crisp and enjoy!

See more fun fixes for life and crafting at:

Tuesday, July 26, 2011

Gluten Free Directory

Original Item:Gluten Free Replacement:
BagelGlutino- Premium Bagels (*Sesame Flavor), Udi's Bagels
Battered FishStarfish Seafood
BiscuitsSee Southern Style Biscuit Recipe included in brochure
BreadUdi's Gluten Free- White, Whole Grain; Kinnickinnick- White, Italian, Brown
Bread CrumbsSoynut Butter Company  Southern Homestyle Corn Flake Crumbs;
Bread SticksKinnikinnick Pizza Crusts(add seasons and cheese), Charlotte's Bakery Breadsticks
BrowniesBlossom Fine Foods
BurritosAmy's Gluten Free Burritos
Cereal/Breakfast  BarsEnviroKidz Crispy Rice; Bakery on Main
Cheese CakeBlossom Fine Foods
Chips a hoy!Kinnikinnick- Montana's Chocolate Chip Cookies
Chocolate CakeBetty Crocker Gluten Free Cake  Mix
Chocolate Chip CookiesKinnikinnick- Montana's Chocolate Chip Cookies; Pamela's Cookies, GF Favorites Recipe
Chocolate PretzelsGlutino
Cinnamon RollsIsland GF Bakery; Udi's Gluten Free
Coco CrispiesEnviro Kidz Koala Crispies
Cookie Dough Ice CreamTurtle Moutain Purely Decadent Cookie Dough Ice Cream
CrackersGlutino Crackers
Cream of Chicken SoupHealth Valley Cream of Chicken Soup
Cream of Mushroom SoupHealth Valley Cream of Mushroom
Crepes RecipeBette Hagman Recipe Book
Curry PasteThai Kitchen- Recipe for curry on label
Dinner RollsCharlottes Dinner Rolls
DoughnutsKinnikinnick- Vanilla Glazed, Chocolate, Maple
Eclairs RecipeBette Hagman Recipe Book
English MuffinsKinnikinnick- English Muffins ***, Food For Life- English Muffins
Fish and ChipsStarfish Seafood
French ToastUdi's Gluten Free, Kinnickinnick
Ginger SnapsKinnikinnick- Ginger Snaps
Graham Cracker CrumbsKinnikinnick
Graham CrackersKinnikinnick- Graham Crackers, Bette Hagman Mock Graham Cracker Recipe
Granola BarsBakery on Main
Granola CerealEnjoy Life Cinnamon Crunch
Ice Cream ConesLets Do Gluten Free, by Edward and Sons
Lasagna NoodlesTinkyada
Lemon Shortbread CookiesPamela's- Lemon Shortbread Cookies
Macaroni & CheeseAmys Rice Macaroni & Cheese (Freezer Section);Annie's Home Grown- Rice Pasta, Creamy Cheese Macaroni
MuffinsUdis, Kinnikinnick, and Island GF Bakery, Blossom Fine Foods
Oreo Sandwich CookiesKinnikinnick- Kinniktoos
PancakesKinnikinnick Pancake Mix
Pizza (Ready Made)Amy's Rice Crust
Pizza CrustsUdi's Gluten Free Pizza Crust; Kinnikinnick
PretzelsSnyders; Glutino- Regular and Chocolate Covered, EngerG
Pumpkin Cheese CakeBlossom Fine Foods
Scones (Fry Bread)Blue Chip Western Fry Bread Mix
Short Bread CookiesPamela's- Shortbread Cookies
Spaghetti NoodlesTinkyada
Sugar ConeLets Do Gluten Free, by Edward and Sons
Sugar CookiesCharlottes Bakery- Sugar Cookies
Tempura BatterBette Hagman Recipe Book
Thai FoodThai Kitchen
TortillasFood For Life Brown Rice Tortillas
Waffle (Frozen)Vans
Waffle ConeLets Do Gluten Free, by Edward and Sons
Waffles (Mix)Kinnickinnick
Yellow CakeBetty Crocker

Company Name:Website/ Contact #:
Annie's Home
Bakery On
Bette Hagman Recipe
Blossom Fine
Edward &
Food For
Gluten Free
Health Valley
Island GF
Soynut Butter
Thai Kitchen/Simply
Udi's Gluten
 323-585-5581 x 245

Monday, June 27, 2011

Gluten Free Expo - Salt Lake City Utah

The 2011
Gluten Free Expo
in Salt Lake City, Utah
will be held at the
South Towne Expo Center

October 8, 2011
9 am - 4 pm

for additional information click the link below:

Monday, May 16, 2011

Vaccine for celiac disease a step closer to reality -

Here is a link to a recent article about a possible vaccine for Celiac Disease:

Vaccine for celiac disease a step closer to reality -

I don't want to get my hopes up but I am excited to know that there are researchers out there making a difference for the future of those suffering from celiac.

Tuesday, April 12, 2011

Will a Gluten-Free Diet Improve Your Health? - from CNN

Here is a link to a recent article on CNN about the health benifits of eating gluten free even if you were tested negative for celiac.

Wednesday, February 2, 2011

Classico Gluten Free Pasta Sauces - Alfredo Sauces

Classico has the best tasting Gluten Free Pasta and Alfredo sauces I have had. Their Roasted Red Pepper Alfredo sauce is especially good. Here is how I put it together.

1 lb. Chicken Tenders or Chicken stirfry pieces (make sure it doesn't have any seasonings on it)
1 Jar Classico Roasted Red Pepper Alfredo Sauce
1/4 C Frozen Peas
1 C Frozen Fajita Vegetable Mix of Red, Yellow, Green and Orange Peppers and Sliced Onions (Make sure it has NO seasonings in it.)
1/4 C Cooked and Chopped Prosciutto or Bacon
2T Oil Split into 1 T increments
4 T Water or Chicken Broth Split into 2 T increments
Salt and Pepper to taste

Heat Oil in a skillet on Medium High. Meanwhile rinse chicken and pat to dry. Salt and Pepper and place in oil, don't over crowd you want to get a nice sear and brown. Once it is browned pour 2 T of water into pan and cover immediately. Turn heat down to Medium Low and Let it steam.After about 3-5 min. uncover and remove meat to rest. Mean while add additional oil and turn heat up to Med High. Once hot add in Fajita Vegetable mix. Once vegetables are soften add peas and prosciutto and then add 2 T water. Use whisk to stir up yummy chicken bits. Then add Alfredo sauce and turn Heat to low to warm sauce. Add chicken back in and once sauce is bubbling serve over pasta. Tinkyada brand pasta is the best.

Gluten Free Flours

GF Flour:
This comes from a recipe in Bette Hagman's Cook Book for GF Flour. I use this flour in combination with brown rice flour and/or cornstarch for most things.
I buy 25lb bags in bulk through the Good Earth and store the flours separately in 5 gal. food storage buckets. I mix the flour up in a large batch and keep a smaller tupperware bucket in my kitchen with all my other baking supplies for ease of use. I would avoid buying flours out of the bulk section since there is so much cross contamination. My brown rice flour I bought in the bulk section at the Good Earth always makes me sick so I need to give in and order a whole 25lb bag.
This comes from a cook book I found at the GF Expo and love. Its called "Irresistibly Gluten Free".  The waffles are divine. The flour combines cornstarch with two other flours. I highly recommend buying this book.
All Purpose Flour by Authentic Foods:
My mom uses this one the most. I haven't really experimented with it much since the recipes I make the most call for GF flour but it is great for quick on the hand ready to go for any recipe. It may need more flour than what is called for in the recipe.
Thickening Soups and Gravies:
Before being diagnosed with celiac I didn't have to do to much to make gravy since there are gravy packets and cream of chicken soup, but now you'll have to make it from scratch so here are my recommendations.
- For making a bechamel sauce (buttter, flour, milk) I use rice flour, this makes a great soup base. If you need some tips on how to make this Alton Brown has a video of chicken curry pot pie and he makes his own cream sauce. I use the same technique and use different seasoning depending on what I am making.
- For thickening gravies or sauces I mix a Tablespoon or so with a Tablespoon or more of water to make a slurry and then add it in to the sauce. You have to boil it in order to activate the thickening process so if you are thickening something with milk in it be careful because boiling can cause your milk to curdle.