2011 Gluten Free Candy List

So I found this list as I was searching for gluten free candy and I thought I would bring it here! This list has TONS of gluten free candy listed. This is a list from 2011! So fairy recent.

For the original website and list  - Click Here!

Chicken Salad is whats for lunch!

I love some chicken salad! When my husband was first diagnosed with celiac disease I thought we would be left with NOTHING to eat! I was SO wrong! In our house we are dairy free, gluten free and tomato free.   

I thought chicken salad was out of the question because I was unsure of whether mayo would be gluten free! I have found that Spectrum Organic Mayo IS gluten free! I have read on the celiac forums that other brands are gluten free but I have not tried them and can NOT promise for sure that they are in fact gluten free. I will try them in the future and update you all with what we find out. The ones they say are gluten free are: Duke's Mayo, Hellman's Mayo, and Kraft Mayo. If any of you have actually tried these or verified that they are gluten free please leave a comment below letting us know! : D

 

We have found that the chicken salad has been easy on my husbands stomach. Its also great protein! 

We keep ours simple but chicken salad options are endless! 

We do shredded chicken (roasting a whole chicken and deboning is MUCH cheaper)

green grapes, quartered

chopped celery 

spectrum Organic Mayo

Sea Salt 

I put mine on bread because I love a chicken salad sandwich! With that said I did not want many carbs and with the mayo being high in fat...I only used 1 piece of bread and ate it with a fork! :) 

One last look!

 

Would you like the recipe to the Gluten Free, Dairy Free, Vegan Multi Grain bread I made for this sandwich? Then Click Below! 

Gluten Free, Dairy Free, Vegan Multi Grain bread

Multi Grain GF Bread! YUM!

So I have tried several bread recipes and I will continue to try more. I made a delicious Whole Grain bread yesterday. It has a nice flavor that goes great for sandwiches. Its not sweet like some GF breads I have tried!


Excuse the low quality pics. I snapped them with my cell phone. :)

 

So here is the recipe that I tried! 

Oh and I used my Breadman Bread Machine. I used a Gluten Free cycle. Mine is set at a 1.5lb loaf and Medium Crust. It goes for about 1:19 mins. Once my machine stops I add 15mins on Bake Only to finish baking. Otherwise the inside is too doughy to me! 

Proof your yeast first! 

2 1/4 tsp of bread machine yeast. You can also use rapid rise or instant yeast I believe. I buy the actual Bread machine yeast. Mix the yeast with 1 1/4 cup of warm water and 1/8 tsp of raw organic sugar.

Dry Ingredients (In separate bowl)

2/3 cups Sorghum Flour 

1/3 cup of buckwheat Flour 

1/2 cup Millet Flour 

1 cup Potato Starch 

2 tsp Xanthan Gum

1 1/4 tsp sea salt

Ener G Egg replacer for 2 eggs

(mix these together with a whisk to ensure it is mixed well)

Wet ingredients (pour directly into bread machine)

Proofed Yeast 

4 TBL EVOO

3 TBL Raw Agave Nectar 

1/2 tsp rice vinegar 

Ok so in your bread machine you will pour in your proofed yeast, then your other wet ingredients, then pour all of your dry ingredients (already mixed) on top of the wet ingredients. 

Set your machine like I said above and Once the machine is done with the Kneading process before the rising process, you will remove the paddle! If not it will be INSIDE your bread when its done. 

**Every bread machine is different and may cook things shorter, longer, just differently! So if the bread does not look done enough - set your bake only for additional bake time! I had to do 15mins as suggested above.  You may have to use your own judgement on that. **

Please let me know if you have any questions! I really hope you try this. It is good for gluten free but delicious enough for everyone! 

You could make this even healthier by adding seeds like flax, caraway, chia, hemp seeds etc. It will change the flavor and texture but I think this bread can be versatile! I would try it the original way first and then add to it as you see fit. :) 

***If you do NOT have a Bread machine - LOOK HERE!!!***

Preheat oven to 350.

You will mix your dry ingredients in one bowl, your wet ingredients in another bowl. In your mixer add you dry ingredients, then your yeast (proofed - should look foamy), then slowly add in your wet ingredients. Do NOT over mix or it will cause the yeast to not rise correctly. 

It will look like batter more than dough! That is normal for gluten free bread!  Then you will pour it into your 1.5lb loaf pan.  cover the bread pan with a cool damp towel and let bread rise for 20 mins in a warm spot. I put on top of a preheated oven (stove top). 

Once bread is done rising you can bake it for 30-45 mins. Every stove varies. You should be able to tap the top of the bread and it sound slightly hollow. If you feel its not done enough...add 5 mins at a time to ensure you dont burn it! :)

If you give it a try PLEASE come back and let me know what you thought! :)

Gluten Free Blueberry Almond Flour Muffins

I made some very yummy blueberry almond flour muffins today! Thank you to the Gluten Free Goddess! I used her recipe and for the first time since going gluten free we are enjoying MUFFINS!!! YUM! (click gluten free goddess above for the original recipe!

The only thing I did differently - I did NOT have the vanilla powder so I exchanged it for vanilla extract. I also added 1/4tsp MORE xanthan gum to make up for the extra liquid.

Some suggestions I have and will try out in the future -

Grated lemon peel in mixed with the blueberries.
dash of fresh grated nutmeg
cinnamon

You could do any of those, all of those or something completely different! I just think it would add a little more flavor. With that said, these were good all by themselves.

Now for whatever reason I needed to cook them for an extra 10 mins. It was too doughy for me @ 25mins.

Happy Mother's Day!!

Today was a GREAT morning for a large family breakfast! You would think that the men would take over in the kitchen to serve the ladies BUT nope....Thats ok because we had the best time cooking together this morning! To me there is NOTHING better than spending my mothers day with the many people I enjoy in my life! Hey....if you gotta cook your own Mothers Day meal.....at least its nice to have someone to cook with! ♥

We had a full spread of things to eat and it was ALL gluten free! I sadly forgot to take pictures!!! (Maybe I can find a way to score a couple pics from the left overs!)

We had scrambled farm fresh eggs. They were scrambled with unsweetened almond milk. Boars Head bacon (gluten free), and Applegate Bacon (gluten free from Whole Foods). Then my mother in law made some delicious homemade sausage! She used ground pork, thyme, sage, red pepper, and sea salt. It was good! There was also home cut squared hashbrowns.

I tried my hand at a Gluten Free Southern Biscuit! It was good and you could actually cut the dough with your biscuit cutter! We made mini biscuits and large biscuits. We had regular homemade gravy for our southern biscuits!

*The gravy was made with sausage drippings, all purpose flour (made from our biscuit dough), water, salt, and cayenne. The gravy was NOT a favorite with everyone. We will have to work to find and perfect a good white gravy!


 For a nice dessert we had the famous Almond biscuits that I have come to LOVE from Elana's Pantry! We ate those with our delicious chocolate gravy! mmmmmm....

For those that do not enjoy almonds....this recipe is not for you and the chocolate went fantastic with the southern biscuits too! 

All in all it was a delicious gluten free breakfast that the entire family enjoyed! 

Hopefully you all had a wonderful Mother's Day! Tell us what you had for your Mother's Day gathering! Even if it was not gluten free! Share it with us anyways.

My First Yeast Dinner Rolls!

MMmmmm....Dinner Rolls!

I am not a huge fan of bread but I do like it from time to time. So when I do eat it... I would like for it to be GOOD! I knew Easter was going to be a challenge b/c for the first time we were doing as much gluten free as we could. So I decided to try my hand at gluten free rolls! I wanted to have bread on the table that I knew we could eat.

I searched and searched for a good recipe. I was looking for a certain thing and I was not finding it....AND then...I found it! The recipe I was hoping for! haha. I was super excited to try these. I then realized...I did NOT have the SWEET rice flour. I had to find a substitution and quick. So I decided to go with Tapioca Starch.
Here is the link to the original recipe! This was from The Art of Gluten-Free Baking.

First I made the recommended All Purpose Flour recipe. This is were I had to make the substitution for tapioca starch versus sweet rice flour!


1 1/4 C brown rice flour
1 1/4 C  white rice flour
1 C  tapioca flour
1 C tapioca starch
2 tsp. xanthan gum


I did have some left over and I stored it in a glass jar in my pantry.


These are the ingredients to the Rolls from The Art of Gluten-Free Baking.

Ingredients I used

3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (see pic below for the one I used)
2 C  warm vanilla Almond Milk
2 tsp Apple Cider Vinegar with "Mothers"
2 large brown organic eggs
1/4 C EVOO

This is how I made the rolls


I sprayed the muffin tins with EVOO (It had a good flavor but I would like to try it with coconut oil next time and tapioca flour...Might give it a hint of sweetness). The EVOO did cause my rolls to be darker.
I also did not flour my muffin tin.


In a small bowl, I mixed together  1 tbl spoon of  raw sugar into the warm Vanilla Almond Milk. Then I added the yeast stir and set aside.

 

In a medium bowl, I mixed the flour, xanthan gum, baking powder, the remaining raw sugar, and sea salt.

I mixed together the organic brown eggs, apple cider vinegar and EVOO into my Kitchen Aid mixer with the paddle attachment. Then I added the yeast mixture. Once that is all mixed you will add flour mixture slowly, beat on low for one minute and high for 3 minutes.

Now it is ready for the pan!☺

Then I spooned the dough into the muffin tins and put on top of the stove to rise for about 40-45 minutes.

Baked in oven at 375 (let preheat first) for about 30 minutes. Because of the EVOO it got brown much faster. If you try my way then please set it for 30 and then check it. You can always reset the timer.☺

This was MY finished product!!

Pork Fried Rice!

I love some good pork fried rice! Bad thing is....Chinese food is kind of out of the question when you are living gluten free!

Good thing we can make it at home! :) We had pork chops and rice one night last week and decided that we would reuse the two by making a NEW meal with those items. We came up with Pork Fried Rice.

You can use many different veggies in your Pork Fried Rice. We chose Peas and shredded carrots.

I started with EVOO, diced onion, chopped fresh garlic, frozen organic peas and shredded carrot mix saute until tender (you can add mushrooms, zucchini, broccoli, etc.).

Once tender you will use your already cooked rice and add it to the pan. 

I used:

Then you will chop your pork into bite size pieces, add Gluten Free Chicken broth to the pan, about 1/4 cup (maybe more depending on the amount you are cooking). Then you will add any other seasonings you may want. I added garlic powder, onion powder, and a little Sea Salt.This is when I add my Tamari Sauce, about 3 tbs. You will cook rice until it begins to resemble fried rice. Then you will slide all your rice to one side of the pan. Crack one or two eggs on the empty side of the pan and scramble the eggs. 

After egg has been scrambled, mix it in with the rice! Once you have mixed it all together, you are DONE and it is ready to eat! mmmmm....

Ingredients:

Pork sirloin

Rice 

garlic

onion

garlic powder

onion powder

tamari sauce 

peas and carrots 

chicken broth 

organic eggs

sea salt 

Let me know if you try this super easy dinner idea! I would love to hear feedback in the comments below! :)