GLUTEN FREE SARAH

To Die For!!!

2012-01-04T02:23:00.000-06:00

Over the Summer I had the pleasure of going to the Dallas Gluten Free Expo. There were so many wonderful foods that I was able to experience while I was there, but the "LOCAL OVEN" was one of the best. Apparently the woman who started it was diagnosed with Celiac disease over 20 years ago and baked and baked and baked until she came up with these wonderful products that taste better than the real deal. They actually have contracts with certain restaurants and the restaurants are educated on Celiac disease, cross contamination, and preparation methods before they are able to serve them. This is a Dallas Based company, but will ship their products anywhere.

You can find them at these Dallas Restaurants:

Kenny's Italian Kitchen - 5100 Beltline Road #764, Dallas, TX 75254
Kenny's Burger Joint - 1377 Legacy #120, Frisco, TX 75034
Company Cafe - 2217 Greenville Ave, Dallas, TX or 3136 Routh, Dallas, TX

You don't have to go to these restaurants though, you can also enjoy them in the comfort of your own home with your family. Here are some of the many products they offer.

Hot Dog Buns

Hamburger Buns

Pita Pockets

Biscotti

Baguettes

Bread Crumbs

I tried most of them and they are wonderful and very reasonably priced. I hope you get the opportunity to try them as well. Try out the LOCAL OVEN just once and you will be hooked!

Gluten Free? I THINK NOT!

2011-01-15T21:46:00.004-06:00

So, We tried out Heartland Gluten free/Wheat Free Penne Pasta tonight. Let's just say that I blew up like a balloon, looking at least 4 months pregnant now in a matter of minutes. My son, also GF, is curled up in the other room with his old complaints "post meals" when he indgested gluten. I guess I got kind of lazy on my label reading because low and behold, there on the side it states that it is processed in a facility that processes wheat products. Not ok if you cannot have gluten. Cross contamination is a big issue. I went to the website and they have under frequently asked questions that they do clean their equipment according to "government standards" and do periodic tests to make sure that there is not more than 20 ppm levels on the equipment.

So, here is my warning...for all of those who might start getting comfortable with the products they are using, especially with those that advertise that they are gluten free. Continue to read and investigate before using product. Even Walmart is very guilty about slapping "gluten free" on their products, but noting that they are processed in facilities processing wheat. Perhaps more education needs to be out there for the manufactures as well as FDA concerning Celiac Disease and what Gluten Actually does to a person. I just want to make sure the warning is out there! We are busy people, so sometimes we take the label's word for it. Just take an extra second for your health.

New App for your Smartphone makes eating out Gluten Free much easier!

2010-08-26T07:28:00.004-05:00

Coming Soon!

2010-05-24T03:44:00.003-05:00

Sorry it has been soooooo long since my last post! I have been so busy with Nursing school (only one more semester to go :-) I have however been gathering recipes and taking pictures to share. So, my goal this summer is to get some of these awesome & simple recipes posted to share with all. I really hope that it helps you a lot, so check in & I will start posting really soon! :-) Thanks so much for your patience.

Also, for all who are in the Dallas/Ft. Worth area, there is a Gluten Free Expo at Whole Foods in Dallas (the new one).

Sarah

Gluten-Free Diet Slideshow - By Web MD

2009-10-21T15:33:00.000-05:00

Gluten-Free Diet Slideshow

Rest In Peace Dr. Alexis Shelokov

2009-08-10T00:51:00.010-05:00

Dr. Alexis Shelokov passed away of a heart attack while mountain biking in Colorado this past week (reported by the Daily Planet) This man was many things to many people. He has changed so many peoples' lives in so many ways.

To me personally, he was the one physician who looked at my unique situation and knew a logical way to improve it. As a child I grew up with scoliosis wearing a back brace to prevent a worsening curve. Ultimately, I still ended up having scoliosis corrective surgery by Dr. Walter Bobechko (also deceased from cancer), which was successful and left me pain free. In 2007, as a result of a car accident, the Harrington rod in my back broke and was surgically removed. Overtime, scoliosis reappeared along with kyphosis and degenerating disc leaving me in a lot of pain. I was having a hard time locating a physician who had experience with a similar situation who would be able to guide me in the right direction.

My father participates in triathlons and marathons. During a biking event, he met a woman who raved about Dr. Shelokov and the ways that her corrective surgery improved her life allowing her to be very active. When I contacted Dr. Shelokov's office to inquire about their knowledge with my situation, I was impressed with the office staffs' immense knowledge and scheduled an appointment. After reviewing everything, we decided that surgery was the best route to go.

Dr. Shelokov was so helpful with the entire process. I was set to begin nursing school in 4 months and he worked wonders to get me squeezed into the surgical schedule to make that possible. He had many admirable qualities, but his great attitude and attention to his patients was at the top of the list. I also admired his honesty during the entire pre-op process. He told you his entire statistical history with past patients so that you knew the surgical risks up front. I will always remember how he explained that surgeons are people just like everyone else and that one tiny slip could alter the entire surgery. How many pre-ops have you gone to where the surgeon was this blunt and up-front about everything?

With the help of Dr. Shelokov and his physicians assistant (Eric) and staff, I have officially made it almost to my one year mark post surgery. I am thankful for the improvement in my quality of life compared to almost a year ago. I thank God for opening the doors that led me to him as my surgeon.

Dr. Alexis Shelokov, even at the young age of 55 years old, would truly be able to say that he had a fulfilling life in which he touched so many people in so many ways. My heart goes out to his wife and children in this hard time as well as his close present and past colleagues. The work that he has done with scoliosis is groundbreaking and hopefully continues on with future physicians.

Rest in peace Dr. Alexis Shelokov.

Gluten Free - For Beginners

2009-08-09T16:06:00.037-05:00

Disclosure: Always check menus and sites for updated versions. This information is meant to be used as a tool to help guide newly diagnosed Celiac or Gluten Intolerant patients, or just anyone who is beginning the gluten free diet for various other reasons.

NOTE FROM ME: I hope that this information is helpful to all of you google searchers who stumble upon this page. I decided to try to create a "one stop shop" for this information, especially since so many people around me have found this information so helpful when they are going onto this diet since it is so confusing. Thank goodness they are finally beginning to mark Gluten on the allergy warning label on food labels (effective 12/2008). This is a work in progress. I still plan to add favorite cookbooks, great mainstream foods that just happen to be gluten free but are not advertised as such, and also create an attachment so that this information is printable & more handy. I am open to suggestions & comments so I can continually improve this information. Hope this is helpful to all!

Fast food Restaurants

http://www.tacobell.com/nutrition/allergens

Restaurants

Brands that I recommend

This is my ultimate favorite brand ever! There is nothing Namaste that I have tried that has not been great. I highly recommend all of their products.

The cookies are my favorite!!!!

WONDERFUL PRODUCTS!

GF bread mix is good (can also also use the recipe online to make from scratch *cheaper* the banana bread recipe online is also good)

(pretzels are good, so are the hot dog & hamburger buns)

Where to shop (Some of many local locations)
Most grocery stores are willing to try to carry products that you request at first, you just have to spread the word when the product comes in so it makes it worth their while. They probably won't order the GF product again if it just sits and collects dust.

I have found GF noodles, cookies, Amy's entrees, GF Betty Crocker, and much more at my local Walmart!

'

Helpful Websites

Celiac Disease Foundation
Lonestar Celiac GIG Support Group
Dallas ROCK (Raising Our Celiac Kids)
Gluten Free Planet
Gluten Free on the Go

North Texas Gluten Intolerance Group
Wheat Free
Mayo Clinic: Celiac

GF Betty Crocker

2009-07-06T22:14:00.010-05:00

The day has finally arrived...

If you have not checked your local grocery stores yet, be sure to do so next time you are there. These babies are a hot new gluten free item. We were fortunate enough to get a sneak peak back at the beginning of May 2009, courtesy of Betty Crocker & Price Chopper (a.k.a my Uncle Gary & Aunt Becky). My aunt brought them on a visit to Texas and we tried them out. (They also make brownies, but I will give you more details on that later).

My ratings are as follows; (0 - 5, 0 being worst & 5 being best)

Betty Crocker Gluten Free Chocolate Chip Cookies: Rating - 5. EXCELLENT!!! These taste like the real deal. There is no grittiness when you bite into them, and they are absolutely wonderful! The real test here lied in the hands of my father-in-law who hates all things free of gluten;-) He too thought they were fabulous. So, I very highly recommend this cookie mix. Try it today! If your local grocer does not carry it, recommend that they begin.
Betty Crocker Gluten Free Brownies: Rating - 4.5. Wonderful! These taste very similar to the Gluten Free Pantry Brownies (in my opinion) Yum-Yum chocolaty. These were great too.
Betty Crocker Gluten Free Cake (Chocolate & Yellow Cakes): Rating - 3. These cakes (yes, I am rating them together) both remind me of some of the other cake mixes; whole foods brand, gluten free pantry, etc. Of course, if you read any other posts, you know that Namaste has stolen my heart when it comes to cake mixes (which is why I rate this a 3) I have yet to find a GF cake mix as phenomenal as Namaste. But, if you cannot find Namaste cake mix, this is a good choice. I better stop since I am sounding a lot like a spokesperson here.

I hope very much that this has been helpful & good luck on your gluten free adventure!

GF Thanksgiving Turkey idea

2009-06-02T20:43:00.005-05:00

Yeah, yeah, I know...It is not anywhere near Thanksgiving, but I have been so busy between back surgery and school that I have SOOOO many posts to catch up on. Since we run from house to house on the holidays and there is no garuntee what will be GF for my son & myself, I experimented with this Martha Stewart recipe for Thanksgiving. It turned out GREAT! I altered it a little, but hey, what recipe don't I alter? :-) It took a while to get used to, since I am still a "moving into intermediate" cook. But, here we go:

Rolled Turkey Breast with Sausage Stuffing

Rolled Turkey Ingredients

1 turkey breast (about 5 1/2 pounds), skin on, boned, trimmed, and butterflied
Coarse salt and freshly ground pepper
Sausage Stuffing (Ingredients listed below)
3 ounces (6 tablespoons) unsalted butter, softened
1 cup water, plus more if needed

Sausage Stuffing Ingredients

1 tablespoon extra-virgin olive oil, plus more if needed
1 pound sausage, casings removed
1 medium onion, chopped
2 celery stalks, cut into 1/4-inch dice
8 ounces mushrooms, trimmed and thinly sliced
2 tablespoons chopped thyme
1 cup dry white wine
2 cups gluten free breadcrumbs
2 ounces pecans, finely chopped (1/2 cup)
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
Unsalted butter, softened, for baking dish, if needed

Sausage Stuffing Directions

Heat oil in a large skillet over medium heat.
Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned (4 to 5 minutes)
Transfer sausage to a medium bowl (using a slotted spoon)
Add onion and celery to drippings in skillet, adding more oil if necessary.
Cook, stirring occasionally, until onions are translucent and celery is tender (about 6 minutes)
Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, (about 2 minutes)
Add wine and stir, scraping browned bits from bottom of pan.
Simmer until reduced by half (2 to 3 minutes)
Stir in cooked sausage, remove from heat, and let cool slightly in pan.
Working in batches, pulse sausage mixture in a food processor (I used my kitchen aid) until very finely chopped.
Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper.
Add egg, and stir to combine.
Let cool to room temperature.

To cook stuffing in a turkey: Stuff as directed below in "Rolled Turkey" directions

Rolled Turkey Breast Directions

Preheat oven to 375 degrees, making sure the rack is in the lowest position
Rinse turkey, and pat dry with paper towels.
Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin.
Remove skin, and transfer to a parchment-lined baking sheet.
Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin.
Season with salt and pepper.
Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
Center reserved skin on turkey roll, and smooth to remove any trapped air.
Season with salt and pepper.
Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly.
Rub with 4 tablespoons butter

Place turkey roll on a rack on a rimmed baking sheet.
Transfer to oven, and pour water in baking sheet.
Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer (about 2 hours and 10 minutes) (Add more water to baking sheet if necessary to prevent pan drippings from burning.)
Let turkey roll rest on baking sheet for 30 minutes.
To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately

Another Quick Lunch/Snack Idea

2009-06-02T20:05:00.004-05:00

Here is a quick snack or sweet lunch idea. I only wish I could figure out a way to keep my corn tortilla from breaking apart! I did over-stuff mine though. This is a slightly altered recipe from Betty Crocker. It looks pretty yummy. Thought I would share. I just replaced the flour tortilla with a white corn tortilla. My rating of this recipe is a 3.5 out of 5. Hope it works out well for you all.

Peanut Butter & Banana Wraps

Ingredients

1/2 cup creamy peanut butter
4 white corn tortillas
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips
1/4 cups honey (optional)

Directions

Spread 2 TBSP of the peanut butter evenly over each tortilla.
Drizzle 1 TBSP of the honey over each tortilla (optional)
Top with banana slices and chocolate chips.
Roll up tortillas and secure with a toothpick.

Another Quick but Yummy Dinner

2009-06-02T16:18:00.005-05:00

This is a recipe found in Incredible Edible Gluten Free Food for kids, by Sheri L. Sanderson. We make two pies and they don't last long at all. It is an incredibly yummy recipe & I hope you'll give it a try. It is also incredibly easy. When I throw it together, I typically leave out the onion & green pepper. Also, note for step #8; try to picture your spaghetti needs to look like a pie crust, and shape it accordingly. I will post pics to this next time I cook it. Enjoy!

Spaghetti Pie

Ingredients

4 oz rice or corn spaghetti
1/2 lb ground beef, turkey, sausage, or combo
1/2 cup chopped onion (optional)
1/2 cup chopped green pepper (1/2 medium)
3/4 cup spaghetti or pizza sauce (15 oz)
2 eggs
1/3 cup grated Parmesan cheese (1&1/3 oz)
1 TBSP butter or margarine, melted
1 cup cottage cheese (8 oz)
1/2 cup shredded mozzarella cheese (2 oz)

Directions

Preheat oven to 350 degrees
Cook spaghetti according to package directions. Drain well. Return to pan.
Meanwhile, in a frying pan, saute the ground meat, onions, & bell pepper until the meat is browned & the onions are translucent. Drain fats.
Add spaghetti or pizza sauce & stir to combine. Set aside.
In a bowl, beat one egg.
Add the Parmesan cheese & melted butter, & mix well to combine.
Add hot pasta & toss until combined.
In a well-greased 9-inch pie pan, spread the spaghetti mixture with a spoon across the bottom & up the sides to form a crust. (or you can cover the mixture with plastic wrap & smooth with hands, then remove plastic wrap)
Beat the remaining egg in a small bowl
Drain the cottage cheese, and combine with beaten egg
Spread over the bottom of the "spaghetti crust"
Spoon the meat mixture over the cottage cheese mixture.
Bake in a 350 degree oven for 20 minutes & then remove from oven
Sprinkle mozzarella cheese over the top of the pie & return the pie to the oven for another 5-8 minutes more, or until cheese melts & "crust" sets.
Let stand for 5 minutes before slicing into wedges.

Is Vanilla Flavored Almond Bark Gluten Free?

2008-11-15T10:16:00.003-06:00

I was recently asked if I knew if Vanilla flavored Almond Bark was Gluten Free. We have the CSA Gluten Free Product Listing Book and I was not able to find this information anywhere! The ingredients on the Plymouth Pantry vanilla flavored Almond Bark are as follows:

Sugar
Partially Hydrogenated Palm Kernel Oil
Whey Powder
Soya Lecithin
Artificial Flavor
Milk

If I was to make a judgment by ingredients alone I would say it was probably ok, however, I am not sure whether there is a possibility of cross-contamination in the factory where it is made and packaged. Since this is the case, I cannot positively guarantee it and don't want anyone to get sick. One option would be to contact the company to find out if it is indeed a gluten free product as well as verifying the cross-contamination risks. The contact information is:

Staple Food Products
700 Berkshire Lane
Plymouth, MN 55441

P.S. This is a little off of the subject, but if you ever send an email to me, please include an email address to respond to because I don't have access to your email address (It says it is a "do not reply" email) Thanks and I hope that this helps. :-)

Finally! Some great homemade pancakes!

2008-11-05T09:35:00.004-06:00

I have always been a huge fan of buttermilk pancakes, so you can imagine how it feels to not be able to enjoy them any longer. I found a fantastic recipe on Recipezaar that is absolutely delicious (I made some slight adjustments). It doesn't even taste gluten free. These pancakes are fluffy, white, and oh-so-yummy! I hope you will try them out, you will not be disappointed. Enjoy! This recipe makes about 6 small pancakes.

Ingredients

3/4 cup Gluten-free flour blend (1&1/2 cup white rice flour, 1/2 cup potato starch flour, 1/4 cup corn starch flour)
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
2/3 cup milk
2 eggs
2 tablespoons vegetable oil

Directions

Combine all dry ingredients in a bowl.
In a separate bowl, whisk together milk, eggs, and vegetable oil.
Add milk mixture to the dry ingredients, and whisk until well blended.
Let stand for about 10 minutes.
Preheat frying pan to medium heat (melt a small amount of butter to oil pan if needed)
Pour about 1/3 cup of batter onto the hot pan for small pancakes.
Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

BACK TO SCHOOL GF LUNCHES!!! WHAT TO DO?

2008-09-04T18:50:00.004-05:00

This idea has probably been around for a while in other realms. Who knows, it may have even been mentioned as a Gluten Free idea. My son and I were brainstorming lunch ideas and came up with a fantastic idea that allows variety and spunk in your lunch. We even had some non-gluten free peoples try out our ideas and they enjoyed them a lot. So what could make a gluten free child feel better than to bring a lunch to school that other kids think is pretty neat and would like to try, right?

Here is the deal. The fundamental idea revolves around white corn tortillas. The sky's the limit once you get these. One of our favorite creations is spreading peanut butter and jelly onto the tortilla and rolling it up. A few of these work well as a replacement sandwich. You can also go in several other directions with this....Peanut butter and honey; peanut butter and sliced bananas; mayo, ham and cheese; mayo, turkey, and cheese, the sky's the limit! You layer up your tortilla and roll up as many as you desire. They are ultra yummy and definitely hit the spot.

Here are some of the combos we put together when packing our school lunches:

A corn tortilla roll creation, boiled egg, GF crackers with cookie cut slices of meat and cheese,or homemade trail mix
A drink (water bottle, Capri sun, kool-aide, milk, chocolate milk)
fruit/veggie of some kind (watermelon, banana, apple slices w/ peanut butter, carrot sticks, cucumbers, salad, grapes, cherry tomatoes,etc.)
Dairy (string cheese, etc)
Snack (chips, fruit snacks, candy, etc)

We have had great success since we have implemented this system and I hope that it is a great help to all of you out there looking for creative options to perk up your child's GF lunch. ENJOY!

Gluten Free and participating in Communion

2008-06-25T20:35:00.006-05:00

We have such a wonderful church that has really worked with us so that those who are gluten free can still participate in Holy Communion.

My son just received his First Eucharist a couple of months ago and it was comforting that the church developed a method to deliver the host separately, by the time he was ready to receive it. There are several people in our church who have confronted Father Bob with their gluten free issues. So I hope that, for our area at least, our church will be location that Catholics who wish to participate in Holy communion can go to receive it.

So, basically, if you are located in the Dallas/Fort Worth area and long to participate in Communion, then Sacred Heart Catholic Church, Rowlett, TX is an option for you. Just be sure to get to mass early so that you can let Father Bob know you will be needing Gluten Free Host and then make sure you receive the host from him, since he will be the only one carrying gluten free.

I hope this is helpful to all out there, and who knows, maybe it will help inspire others to look into implementing these methods into there church. God Bless All!

Mmmmm, Creamy Chicken Enchilada Casserole

2008-06-25T20:12:00.005-05:00

Nope, I didn't disappear. I have been extremely busy with classes, so my apologizes for the lack of blogging. :-)

So, this is an absolutely delicious recipe. I found this recipe on the Martha Stewart website and have brought it to several family functions. It has actually been a big hit. We just serve it with tortilla chips and "Presto!" fabulous meal, with very little effort.

INGREDIENTS

2 pounds boneless skinless chicken breasts
Course salt and ground pepper
5 unpeeled garlic cloves
2 jars (16 oz each) medium salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese
1/2 cup fresh, chopped cilantro

DIRECTIONS

Preheat oven to 450 degrees
Season chicken with salt and pepper, place with garlic on a rimmed baking sheet. Bake until an baking thermometer inserted in the thickest part of the breast registers 165 degrees (25-30 minutes)
Meanwhile, in a large bowl, combine salsa and cream
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat.
Peel and chop garlic
In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture
Stack tortillas flat, and wrap in damp paper towels. Microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13 inch baking dish.
Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling (40-45 minutes)
Let rest for 10 minutes
Serve, sprinkled with cilantro

Namaste Chocolate Birthday Cake

2008-04-06T18:15:00.004-05:00

Did I mention that I love Namaste? SO YUMMY! Here are some pics of a 3 tier cake that I made for my little man for his 8th birthday. Namaste chocolate cake mix and chocolate Pillsberry frosting, topped with sprinkles. So moist and absolutely delicious!!!

More GF Ice Cream Cake Creations!!!

2008-04-06T18:04:00.004-05:00

I am really loving my latest GF Ice Cream cake creations! They are a huge hit. Yum-Yum-Yum! Here are some pics of my latest creation for my son's 8th birthday party:

It's a Pirate's Life!

2008-02-27T19:31:00.010-06:00

Great Gluten Escape Camp 2008

Get ready to walk and talk like a pirate...

When: June 15 - 20, 2008
Where: Camp Gilmont in Gilmer, Texas
What: A celiac camp for children ages 7-15
Camp Fees: $395

Don't miss the boat!
As of February 14th they have already registered 30%
of the camp capacity and we expect to fill the camp this summer!

MISSION STATEMENT
The Great Gluten Escape will provide each camper with an opportunity to participate in all camp activities without concern for the gluten content of the food provided. The camp will provide an environment that encourages peer support and escape from the daily peer pressure of the “I can't have that” syndrome.

Visit our 2005 and 2006 Great Gluten Escape Photo Galleries

QUESTIONS ABOUT CAMP
If you have questions concerning your child's situation that you would like to discuss with a staff member prior to registration, please use the Contact Page. From the contact page you are able to send an email with your questions, or you can contact the Camp Director, Kelly LeMonds via telephone.

CAMP DETAILS
This 6 day/5 night summer resident camp has been designed for youth ages 7-15 with dietary restrictions related to Celiac Disease, Dermatitis Herpetiformis, and/or Gluten Sensitivity/Intolerance. This is the camp where you can escape from the gluten loaded world we live in. For one week you will no longer have to worry about gluten!

Camp Gilmont located in Gilmer, Texas approximately 2 hours east of Dallas , Texas . The camp comes with all the normal camp events and activities. Each camper will experience all of the excitement of a summer resident camp, including S'mores by the campfire!

We welcome siblings whom are also of the age 7 to 15 that are not diagnosed with Celiac Disease, DH, or Gluten Intolerance, however, only gluten free food will be served during camp. We regret we will not be able to accommodate campers experiencing the physical challenges associated with Down Syndrome and/or Autism.

CAMP NURSE
We will have a camp RN (celiac knowledgeable) on facility during the entire week, and all foods and medications will be gluten-free. Other dietary restrictions that can be accommodated are casein and dairy intolerance. All other dietary restrictions should be discussed with the Camp Nurse , Cheryl Gainer, RN at 214-274-6094, or ggenurse@dallasrock.org BEFORE registering for camp .

REGISTRATION
Registration may be completed on the Registration Page from the link above. To reserve your spot, complete the registration form and make (at minimum) the $100 non-refundable deposit by May 1, 2008. Information regarding payment by Pay Pal or by check is available on the registration page. Campers will be registered on a first-come first–served basis. It is our policy to return all registrations that are not complete, that do not have the complete deposit, or that have contingencies. The camp deposit of $100 is non-refundable. For more information please contact the camp registrar via email or 972-359-1955.

Note: This information has been copied from the Dallas R.O.C.K. website. This camp offers fantastic opportunity and experience to Gluten Intolerant and Celiac kids!

More Ice Cream Cake Experiments

2008-02-25T09:13:00.014-06:00

Happy Birthday Rachel!!!

I have found a new passion...Ice cream cakes. The one I made for my sister's birthday was very popular. I personally thought it tasted better than the first one I made (Mostly because I love chocolate;-) Here are some pictures of the final product (you can get the recipe from my original post).

This cake was made with a chocolate cake base (Namaste, of course.) The filling was mint chocolate chip ice cream, which was frosted with chocolate chip vanilla ice cream. The cake was decorated with green dyed Pillsbury vanilla frosting.

HOPE YOU HAD A FABULOUS
BIRTHDAY RACHEL!!!

Chewy Peanut Butter Cookies

2008-02-25T09:01:00.005-06:00

My cousin Katie shared this recipe on her blog and it is absolutely delicious! I am already a peanut butter fanatic, so lets just say that I have been baking and eating peanut butter cookies since she posted the recipe;-)

Peanut Butter Cookies

Ingredients

2 cups peanut butter (creamy or crunchy)
3 cups packed brown sugar (the original recipe calls for 2 cups, but I found that adding one extra cup makes the cookies hold together better instead of flattening out)
2 eggs (beaten)
1 tsp GF vanilla
2 tsp baking soda
a pinch or two of salt

Directions

Preheat oven to 350

Mix together dry ingredients, followed by liquid ingredients
Roll into small balls (I used a tablespoon to scoop)
Take a fork and press the down down, making a criss-cross pattern
Bake between 8-10 minutes (I bake for 8 minutes using stoneware and they turn out to be perfectly chewy.)
Let the cookies cool on pan for about 5 minutes and then place them on wire cooling racks so the can cool completely.

In case your not in the V-day spirit yet....

2008-02-14T19:07:00.006-06:00

"THANKS DAD FOR THE YUMMY VALENTINE'S DAY TREATS!"
Love, Grandma, Mom, Rachel, and I :-)

CHOCOLATE TRUFFLES

Ingredients

1 pound semi sweet chocolate chips
1 cup heavy whipping cream
1/2 cup of cocoa powder

Directions

Place chocolate in large heat-proof bowl. Bring cream to a boil in microwave
Pour directly over chocolate
Allow to sit 10 minutes, then use a rubber spatula to stir chocolate and cream until combined.
Pour mixture into pie dish; refrigerate until set (about 40 minutes)
Using a rounded tablespoon, form balls from mixture and place on parchment-lined rimmed baking sheet
Refrigerate until firm.
Remove from refrigerator
Quickly roll into a ball, dust with cocoa powder
If truffles become too soft to handle, chill again until firm

*Makes about 2 dozen
(Must stay refrigerated)
**Store refrigerated in an airtight container up to one week**

This recipe was inspired by a Martha Stewart Chocolate Truffle recipe

Valentine's Day Cupcakes

2008-02-14T15:49:00.008-06:00

Happy Valentine's Day!!!

Well, as you all may have heard, Whole Foods is already in the process of slowly replacing the Namaste brand with their own products. :-( So, I was surprised to see the process already in full swing the other day when I went to pick up some cake mix. I was pressed on time, so I grabbed a box of Whole Food's Chocolate Cake Mix. I whipped up the mix into cupcakes for a Valentine's party.

Let's see....how would I compare it to Namaste? It was a good mix, and all of the kids gobbled it up. I thought it was really good too. But, for all of you who have tried Namaste products, you will know what I am talking about. Namaste Cake Mixes in general, have this moist and "Oh so delicious taste that lasts for days and days!" Even my "non-gluten free buddies" agree that Namaste cakes are the best cakes they have every had, which is a lot to say since it is gluten free. So, if you couldn't tell, I heart Namaste. Life goes on though, right?

I still plan to make sure that Market Street is not following suit and that they are keeping Namaste on the shelves, but if you are into variety. I will recommend this Whole Food's Chocolate Cake Mix. I am also intending on at least trying out the other Whole Food's products they are putting out (i.e. pancake/waffle mix, cookie mix, bread mix, etc) and I recommend you do too. They are still expensive (being gluten free and all), but they are not as expensive as some of the others. So, here are the cupcakes, topped with Pillsberry Cream Cheese Frosting (dyed pink), sprinkles, and a single DOTS candy (red and pink, of course) Enjoy!

Happy Valentine's Day ~ This will get you in the spirit

2008-02-11T12:42:00.002-06:00

When is the last time you remember enjoying ice cream cake? Well, here is a recipe that will allow you to enjoy an ice cream cake that just happens to be gluten free!

Gluten Free Ice Cream Cake

Ingredients

1 box gluten free white cake mix ( and whatever ingredients it requires, which is usually water, eggs, and vegetable oil)
1/2 gallon box of your favorite gluten free ice cream (I used butter pecan)
4 cups (2 pints) gluten free vanilla ice cream
1 (12 ounce) container of white frosting (I used Pillsberry)

Directions

Make your cake following the directions on the box.
Pour the batter into a greased 9X13-inch baking pan and bake at 350 degrees for 30-35 minutes.
Once cake is done, let it cool to room temperature.
When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet.
Put your 1/2 gallon box of ice cream into a mixer and mix until smooth (not too long or it will start melting)
Scoop the ice cream out evenly distributed between the two cake halves.
Using a butter knife, mold the ice cream so that it appears to follow the same shape as the cake half.
Place in freezer for 1-2 hours
When the designated time has passed, place your 4 cups of vanilla ice cream into the mixer and mix until smooth (again, not to long as to melt it) (*** You can add food color this if you would like it to turn out another color***)
Scoop the vanilla ice cream evenly onto each cake half. This time you will be shaping the ice cream as if it is frosting, so fill in the top and cover the sides. (You may use whatever instrument works best for you (I just used a butter knife)
Place the cakes back into the freezer for an hour or so to set up.
Once the cakes have set, you can decorate if with frosting (perhaps around the top and bottom edges, or write a special note in the middle) Fill a pastry bag with a fancy tip and decorate.
Cover the cakes and keep them in your freezer.
When you are ready to serve the cakes, leave them out for 10-15 minutes before slicing.
Cut the cakes with a sharp knife that has been held under hot water.

Quick Note: Remember, you may use whatever flavor cake mix you desire and same goes for ice cream.

ENJOY AND HAVE A HAPPY VALENTINE'S DAY!!!

Close to Normal White Bread

2008-01-06T13:11:00.000-06:00

So...the only gluten free bread that I have found to really like is the Whole Foods Sandwich Bread. (Not that I am an expert, because there are a lot of GF Breads out there that I have not tried.) Yesterday I tried out this recipe found in Incredible Edible Gluten Free Food, by Sheri L. Sanderson. (recipe below)

The first round was good. I had my father do a taste test comparing the gluten free loaf I made with some Sara Lee Whole Grain White Bread. His opinion was that they were similar in all aspect but a couple. The main differences were that the Sara Lee bread had a wheaty taste (didn't see that one coming ;-) and that although my GF bread was soft and fluffy, it didn't stay in when you pressed your fingers on it, it just fluffed back out. I don't know if that even matters :-)

Needless to say, the bread has gone fast. On the second loaf I made, I added about a tablespoon more of sugar, but did not notice much of a difference. We made some grilled cheese sandwiches and there were absolutely yummy! I also made hot dog buns with this recipe. They were delicious, and my trick to shaping is that I put on rubber gloves, spray them down with cooking spray, and shape away. The one thing I need to work on is how thick the buns are. Since they are not as "fluffy" as wheat buns they are thicker, but I don't believe it will take much effort to change that! Enjoy!

GF Hot Dog Buns. Yum-Yum-Yum-Yum!

Our Yummy Gluten Free
Grilled Cheese Sandwiches

Classic White Bread

Ingredients

2 cups rice flour
1 cup potato starch flour
1/2 cup tapioca flour
3 TBSP sugar (I used 3)
1 TBSP xanthan gum
1 1/2 tsps salt
1/2 cup dry powdered milk
2 1/4 tsps rapid rise dry yeast
1 tsp unflavored gelatin
1 1/2 cups water (120-130 degrees)
2 TBSP margarine or butter
1 tsp rice vinegar (I only had apple cider vinegar, so I used it with an additional pinch of sugar)
3 large eggs

Directions

(I proofed yeast first)

Measure out water and heat with butter in it until 120-130 degrees. Then add in the sugar and yeast.
Stir together and allow to stand undisturbed for 6-9 minutes. The mixture will develop froth on top of water and then the liquid will become cloudy.
After about your 6-9 minutes are over, stir the mixture and make sure that all of the yeast granules have dissolved. (You will need to let it stand for a few more minutes if there are still undissolved granules.)

Combine rice, potato starch, tapioca flour, xanthan gum, salt, milk powder, and unflavored gelatin in a large mixing bowl. Have this mixing on slow speed.
Preheat the oven to 200 degrees.
Slowly add the proofed yeast mixture (from above) to dry ingredients.
Add vinegar and the eggs one at a time.
Once all ingredients have been combined, mix at a high speed for 3 minutes. (The mixture will look similar to thick cake batter)
Pour the dough into a greased loaf pan. Put the filled pan into the pre-heated oven (covered ~ I used a dish cloth) and turn off the oven. Let the dough rise until doubled (for about 45-60 minutes)
Once bread has risen, remove from oven.
I put some egg whites into a bowl and brushed them over the top of my loaf of bread. (optional)
Then cover and turn oven on to 375 degrees.
Bake the bread for 35 to 40 minutes or until loaves are golden and toothpick can be inserted near the center and come out clean. (halfway through baking, when it becomes golden, cover the pan with foil to prevent over-browning)
Remove loaves from oven and cool on a wire rack for 10 minutes.
Remove the bread from the pans and cool completely on the wire rack before slicing.

I really thought that bread would be more difficult to make, but it was so simple, just time consuming with all of the rising and baking times. I would just do it on a day you plan to be around the house anyways and check in on it between other activities. I am going to try the hot dog buns again, and I will post pictures. (hopefully they shape better this time) ENJOY!

The Best Homemade Gluten Free Pizza!

2008-01-01T21:15:00.006-06:00

This is the best homemade gluten free pizza recipe EVER! Anytime we get a pizza craving around here, this certainly satisfies it. I recommend it to anyone, gluten free or not. Try it out! I found this recipe on Recipezaar.com

Amazing Gluten Free Pizza Crust

Ingredients

1 Tbsp gluten free rapid rise yeast
2/3 cup brown rice flour
1/2 cup tapioca flour
2 Tbsp dry milk powder
2 teaspoons xantham gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1&1/2 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon cider vinager

Directions

Preheat oven to 425 degrees
In a medium mixing bowl blend yeast, flours, dry milk powder, xantham gum, salt, gelatin powder, sugar, and italian herb seasoning on a low speed with regular beaters.
Add warm water, olive oil, and cider vinager.
Beat on high speed for 3 minutes (if mixer bounces around bowl, the dough is too stiff so add water one teaspoon at a time until it does not resist beaters.) The dough will resemble soft bread dough.
Spray pan with gluten free cooking spray. Put mixture in the center of a 12-inch pizza pan or baking sheet.
Spray one side of a piece of saran wrap with the cooking spray and use that side to flatten and shape the dough in the pan.
Bake the crust for 10 minutes and remove from oven.
Cover pizza crust with sauce and desired toppings. Place back in oven for about another 20 minutes or until nicely browned on top.

Enjoy! :-D

Happy Birthday!

2008-01-01T21:07:00.002-06:00

Normally, we choose Namaste mixes for our birthday cakes, but since we had none around we used Bob's chocolate cake mix. The cupcakes we made turned out to be quite a treat for Eric's birthday, and we gobbled them up pretty quickly. Mmmmm!

Baked Apples

2007-12-30T22:09:00.000-06:00

This was a wonderful treat that Alicia made us. Think Apple Pie, minus the crust. Absolutely Delicious!!!!

Baked Apples

Ingredients

Small red apples
Butter
Brown sugar
McCormick Valencia Orange Peel
Cinnamon
Sugar
Mini marshmellows
Foil tin cups (cupcake cups)

Directions

Preheat oven to 350-375 degrees.
Peel and core apples.
Cut four slits across the top and bottom part of the apples.
Dip the apples into melted butter.
Coat the apples with brown sugar.
Sprinkle cinnamon, sugar, and McCormick Valencia Orange Peel onto the apple.
Place in foil tin cups and bake for 5 minutes.
Remove from oven and flip over, and then sprinkle on some cinnamon, sugar, and McCormick Valencia Orange Peel. Also, add 3-4 marshmellows to the bottom core.
Return to oven and cook for another 3 minutes.
Add marshmellows to the top of the apples along the crevices and in the core.
Return to the oven for a few more minutes until marshmellows are browned.

Beef Stroganoff ~ Yum-Yum

2007-12-30T21:28:00.000-06:00

Alicia (and her baby) were craving her dad's beef stroganoff, so she graciously adjusted the recipe to be gluten free to accommode the Celiac group at the Treece house. It was absolutely delicious! This beef stroganoff tastes great either topped on noodles, or just over a baked potato.

Beef Stroganoff (with either noodles or baked potatoes)

Ingredients

1 lb ground beef
1/2 stick of butter
1/2 of an onion
1 can Progresso Creamy Mushroom Soup
2 teaspoons of Argo Cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 oz. can of Jolly Green Giant Mushrooms
8 oz. of Daisy Sour Cream
1 bag of gluten free noodles (spiral, penne, etc.) or baked potatoes

Directions

Follow instructions on box for the noodles.
Brown beef and onion together with the butter. Drain and rinse.
Return to skillet, then add cornstarch, salt, pepper, garlic, and mushrooms.
Heat slightly, then add cream of mushroom soup.
Heat on medium/low until it comes to a simmer.
Add sour cream, and heat to a simmer.
Pour over cooked noodles or baked potatoes.

A potato salad to remember

2007-12-28T17:52:00.000-06:00

This potato salad takes about 15 minutes to make and is a big hit at any family gathering, or potluck! Check it out!

Cajun Potato Salad

Serves 7-10

Ingredients

7-10 red or brown potatoes peeled and cut in chunks
5-6 boiled eggs
chopped scallions
mustard
Hellman's mayonnaise
Tony's seasoning to taste
Green Onions

Directions

Boil eggs and potatoes. When potatoes are tender and done, drain water.
Peel eggs and cut potatoes.
Combine and mix in enough mayonnaise and mustard to desired consistency.
Sprinkle with green onions and Tony's Cajun seasonings.

Source: www.realcajunrecipes.com

Low Gluten Alter Breads ~ Benedictine Sisters

2007-12-28T17:00:00.000-06:00

I hope that this information will be helpful to anyone trying to incorporate low-gluten host at their church.

The following information was copied from this site: http://www.benedictinesisters.org/bread/low_gluten.php

The Concern

Celiac disease affects as many as one out of every 133 people. Those suffering from this condition cannot ingest any gluten, a protein found in wheat. Eating gluten causes intestinal damage and can lead to many secondary illnesses. Celiacs have to maintain strict gluten free diets to protect their health. Hence, the concern among Catholic celiac sufferers was how could they continue to receive the Body of Christ at Eucharist when it is made with wheat. Since the mid 80s, we have received calls from faithful Catholics who hoped that we could find a way to provide an altar bread that would fit their special needs. We decided we would give it our best effort.

The Prayer
The Catholic Church is firmly rooted in Scripture and Tradition. In keeping with the belief that Jesus used a wheaten bread at the Last Supper, the Church has required that breads used for communion be made with wheat and contain gluten.

As stated before, the celiac community needed non-gluten bread. We prayed for divine inspiration as we began to research how we could meet the requirements of both these groups we hoped to serve.

The Answer
Throughout the years of our research and development we stayed in touch with the Office of the Secretariat for the Liturgy of the U.S. Council of Catholic Bishops. Through their help we discovered a company that produced wheat starch, which is wheat that has had most of the gluten removed. We began experimenting with this new product. There were many failed attempts and much frustration ? the resulting breads were either too thin, too hard, or inedible. Then one evening, as our sisters were working, Divine Providence intervened. They tried mixing together two different types of starch. The result was a sticky, messy batter that seemed hopeless. They plopped some of it onto the baking plate and then decided to throw out the rest and start over. When they open the baker they discovered a round, crisp, light wafer that tasted delicious. God had blessed our efforts with success.

The Facts
Our low gluten bread is made with wheat starch and water. The gluten content is 0.01%. It is made, stored, and shipped in a dedicated gluten-free environment.

The Church's Response

The Office of the Secretariat received our samples and test results and issued the following statement.

Having reviewed the laboratory reports you sent, which set the amount of gluten in these altar breads at 0.01%, I am pleased to state that these special hosts are indeed made according to the requirements of both the Code of Canon Law (c.924) and the special considerations set out by Cardinal Joseph Ratzinger, Prefect for the Congregation for the Doctrine of Faith, in his July 24, 2003 letter to the Presidents of Episcopal Conferences (Prot. N. 89/78-17498) and may be validly used at Mass in the diocese of the United States with appropriate permission.

The Celiac Communities Response

Since we began selling these breads we have served over 2000 celiac sufferers. We have had only positive feedback from those who have tried them. Our low gluten altar breads were featured in an article in the magazine Gluten-Free Living. The editorial and accompanying write-up cited data from the Center for Celiac Research that showed that the 0.01% gluten content of our breads would be perfectly safe for most celiacs. The article states

The measurement cited here, 0.01%, represents 10 PPMs (parts per million). But the more important number is 37 micrograms, because it is daily exposure to gluten that counts. The best current information shows that 10 milligrams a day should be safe.

Ten milligrams is the same as 10,000 micrograms. If you divide 37 micrograms into 10,000 micrograms, you will find that you would have to eat 270 wafers every day to reach the danger point. At most, celiacs would consume one wafer per day or about 0.04% (four tenths of one percent) of the amount considered dangerous.

The Benedictine Sister's Response
We are inspired by the deep desire of those suffering from gluten intolerance to receive Holy Communion. We are humbled by the many letters, emails, and phone calls we have received thanking us for our efforts to produce low gluten altar bread. We are blessed to have the opportunity to allow God to work through our hands. We are honored and privileged to provide for you and your parish the bread that becomes the Body of Christ.

Click the following link to find out the story of the creation of these Low Gluten Breads

Letter to Vatican ~ Gluten Free Host

2007-12-28T16:51:00.000-06:00

July 14, 2004

Cardinal William Joseph Levada

Prefect of the Congregation for the Doctrine of the Faith

Dear Cardinal Levada,

My eight year old daughter Haley suffers from Celiac Sprue. Celiac is a malabsorption syndrome in which the body's immune system attacks the lining of the small intestines in response to a food protein called Gluten. The small intestines are where the digestion and absorption of nutrients occurs, and therefore damage to such results in malnutrition. Haley herself suffers from Osteopenia (bone loss) as a cumulative result of the Gluten she consumed before she was diagnosed with this disorder. People with celiac are also more likely to develop cancer, including intestinal lymphoma, with repeated exposure to even trace amounts of Gluten.

The prognosis for a person with Celiac is good if the offending grains are removed, in their entirety, from the diet. Strict adherence to a Gluten-Free diet allows the intestines to heal, and significantly decreases one's risk of developing cancer. In fact a study done by two Italian researchers, Giovanni Corrao, and Dr. Robert Corazza found a significant increase in the death rate of Celiacs (six times higher) that did not adhere to a strict Gluten Free diet.

One of the most common misconceptions about Celiac Disease is that it is a food allergy. Celiac Disease is not a food allergy but an idiosyncratic reaction to food proteins that can prove fatal.

Celiac disease is also much more widespread than previously suggested. The most recent study out of the University of Maryland Center for Celiac Research found that one in every 133 people has Celiac Disease. Celiac is also prevalent amongst Irish and Italian populations, both of which are often Roman Catholic.

In recent times the Catholic Church has acknowledged those afflicted with Celiac Disease and church doctrine allows the use of a Low-Gluten host (about .01 percent, or one part in 10,000) in place of the traditional host. The Catholic Church states that the host must contain some Gluten for it to be the valid body of Christ. The Low-Gluten host is not an option for Haley because even trace amounts of Gluten can be toxic to a Celiac. Dr. Joseph Murray, a gastroenterologist and expert on Celiac disease at the Mayo Clinic in Rochester Minn. emphasizes that going on and off the Gluten-Free diet make it less effective, putting a Celiac at an increased risk of further complications. I believe the church leaders must suggest the use of the Low-Gluten host out of lack of knowledge regarding Celiac Disease, for it is incomprehensible why the ingestion of toxins would be seen as a viable option.

Church doctrine also allows the use of Mustum, a partially fermented, low alcohol wine, in place of the Eucharist. The Catholic Church does acknowledge under the law (CIC, canon 843) that Holy Communion may be received through the precious blood alone. The use of Mustum is not an option for Haley because as a parent, I believe no amount of alcohol is appropriate for a child. The Catholic Church maintains the Mustum must contain some alcohol for it to be the valid blood of Christ.

The question I pose to you Cardinal Levada is how the use of a Gluten-Free host would corrupt the traditions of the Last Supper. It is not my understanding that Christ asked his disciples to remember him through wheat bread. I think the will of God, or the divine law, conflicts with this Canon Law. I do not believe Christ would want a child to obey a canon law that could be potentially harmful to her. This debate violates the sacredness of my conscience, which is the very heart of my connection to God. My obedience to God's law requires me to simply love good and avoid evil, and I fear the present dispute is one over a church, or man made, law rather than of God's commandment.

I do not understand why the Vatican views the consumption of a rice based host as a threat to establishing God's kingdom. In focusing on this detail, we are failing to acknowledge the essence of our faith which is justice, mercy, and honesty. Christ himself warned the religious leaders of his time of "Straining out the fly while swallowing the camel" (Mt23: 23-24) and I fear the religious leaders of our time are guilty of the same.

I have been warned by the diocese of Trenton that if I choose to allow Haley to consume rice based host I would be breaking canon law, and Haley would be receiving merely a wafer, and not the true presence of Christ. In my heart, however, I believe the personal relationship between Christ and my child will not be corrupted based on such a technicality.

I have myself been accused of being uncompromising and inflexible in my efforts, but I believe the Catholic Church to be the one culpable of intransigence. This is a church rule, not God's will, and it can easily be adjusted to meet the needs of the people, while staying true to the traditions of our faith.

Sincerely,

Elizabeth Pelly-Waldman

cc: Cardinal Francis George, OMI United States Conference of Catholic Bishops Committee on the Liturgy

Most Reverend John M. Smith Bishop of Trenton

source: http://www.csaceliacs.org/LettertoVatican.php

GF Crackers that don't break your teeth, who knew?

2007-12-28T16:11:00.003-06:00

I completely amazed when I tried these gluten free crackers. They were crunchy, crispy, and almost comparable to a normal cracker. They also only take about 10 minutes to make and they are so worth it. This beats any of the store bought gluten free crackers I have tried by far! I highly recommend them! The gluten free soda cracker recipe comes from the celiac.com website.

Gluten Free Soda Crackers

Ingredients

2 cups flour (*use gluten-free brown rice flour mix)
1 teaspoon salt
1/4 cup butter
1/2 teaspoon baking soda
1/2 cup sour milk
1 large egg

Directions

Preheat the oven to 400 degrees
Sift the flour, salt, and baking soda into a bowl. Cut the butter until very fine. Add the milk and egg and mix to make stiff dough.
Kneed thoroughly, and then roll the dough very thin.
Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork.
Bake in oven for 10 minutes or until very lightly browned.
If desired, crackers may be sprinkled with coarse salt.

* brown rice flour mix:
-2 cups brown rice flour (finely ground)
-2/3 cup Potato starch (not the flour)
-1/3 cup Tapioca Flour

****BONUS RECIPE****
Peanut Butter Cracker - Cookies

Ingredients

Vanilla Almond Bark
Gluten free Soda Crackers
Gluten free Creamy Peanut Butter

Directions

Make several peanut butter crackers and set aside.
Follow melting directions on Vanilla Almond Bark.
Dip peanut buttered crackers in melted Almond Bark and set on wax paper to dry.

Homemade & Comparable to Chebe Products ~ Cheese Rolls

2007-12-28T15:39:00.000-06:00

I did not think it was possible, but we found a recipe for homemade Cheese rolls that are absolutely delicious! The recipe comes from The Complete Book of Gluten-Free Cooking, by Jennifer Cinquepalmi. My mother, Teri, experimented with them recently and we were pleasantly surprised by the results. These rolls will set off wide variety of meals and they are completely yummy.

Cheese Rolls

Ingredients

1 cup tapioca flour
10 oz. package white cheese, grated (we used a mixture of cheddar cheese & fiesta cheese)
2 eggs, slightly beaten
salt to taste
water to moisten, if necessary

Directions

Preheat oven to 375 degrees
In a bowl combine flour, cheese, eggs, baking powder, and salt.
Knead the dough until thoroughly mixed and it forms a ball. If the mixture is too dry or does not hold together add water, 1 to 2 tablespoons at a time, and knead to mix thoroughly.
Form the dough into 12 balls or 24 mini-balls.
Place the balls into sprayed muffin tins or mini-muffin tins.
Bake 20-25 minutes for regular size muffins or 12-15 minutes for mini muffins.

Not your average Gluten Free Cinnamon Rolls

2007-12-27T14:59:00.000-06:00

The one thing that you crave the most when you are on a gluten free diet is all of the breaded goodies; cakes, bread, muffins, Cinnamon Rolls! Sure, there are really good but pricey mixes, but here is a recipe for some cinnamon rolls made from scratch to die for!!! The original recipe can be found in The Gluten Free Kitchen, by Roben Ryberg.

We had these on Christmas morning before opening gifts. I prepared them a couple of days before and froze them, and then defrosted them in the refrigerator the night before Christmas. On Christmas morning we were able to enjoy freshly cooked and delicious cinnamon rolls! Yum-Yum!

Cinnamon Rolls

Serves 8

Ingredients

2 Tbsp butter
1/4 cup sugar
2/3 cup milk, room temperature
1 Tbsp rapid rise yeast
1 egg
1/4 cup canola oil
1/2 cup potato starch flour
1 cup corn starch
1/4 tsp baking soda
2 1/2 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Ingredients to sprinkle board covered with plastic wrap

2 Tbsp sugar

Filling

1 cup brown sugar
1 1/4 tsp cinnamon
1/3 cup chopped nuts (optional, but highly recommended!)

Glaze

3/4 cup powdered or confectionery sugar
1 tsp vanilla extract
milk to thicken (add 1 Tbsp at a time)

Directions

Preheat oven to 375 degrees
In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be very, very soft. Do not worry if it looks "too soft," you have not made a mistake.
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" by 13 1/2" square.
Sprinkle sugar on the wrap and lay ball of dough on top of that.
Pull out another sheep of wrap and spray one side with cooking spray and then lay over the dough. Pat the dough down in to a roughly squarish pancake. Lift the top wrap and reposition as necessary. You may use a rolling pin to roll out dough in between the layers of wrap. Do all of this until the dough is roughly 13 1/2" by 13 1/2" by 1/2".
Remove top wrap and combine filling ingredients. Spread evenly across dough's surface.
Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with one edge and roll dough up towards the other edge. Cut off or trim irregular ends of your "log". Then cut into 8 or 9 slices of similar sizes (about 1 1/2" wide). Using sprayed plastic wrap, pick up the individual rolled pieces and place them into a greased round pan or pie pan.
Bake approximately 20 minutes, until tops are lightly browned.
Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you would like the glaze. Stir until all lumps are dissolved. Drizzle over baked, warm rolls.

Note: Wrap these up in their cooking dish and refrigerate overnight, and then pop them into the oven in the morning for fresh cinnamon rolls.

Who says we can't enjoy Rice Crispy Treats

2007-12-27T14:04:00.000-06:00

As we all know, using the gluten free rice krispies cereal for our rice crispy treats just do not have the same consistency. Since Post Cocoa Pebbles are a big hit at our house, we chose to substitute them in the original Kelloggs rice crispy treat recipe. We simply substituted the cereals. You can also use Post Fruity Pebbles and these delicious treats can double as a quick breakfast bar. By the way, these were a big hit at my son's class Christmas party. :-)

Kellogg's® Rice Krispies Treats® Original (with the cereal alteration)

Preparation/Total Time: 10 minutes

Servings: 12

Ingredients

3 tablespoons margarine or butter
4 cups mini marshmallows
6 cups Post Cocoa Pebbles or Post Fruity Pebbles cereal

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Post Cocoa Pebbles or Post Fruity Pebbles cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13x9X2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

ttp://www2.kelloggs.com/Recipe/RecipeDetail.aspx?RID=1605