Archive for category GF Recipe Compilation

Crazy For Cornbread

I like corn.

Well except for the year and a half that I had braces. Corn mocked me during that time.

But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!

I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!

This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).

Cornbread Skillet Recipe

Coat bottom & sides of cast iron skillet with oil (I used canola)

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.

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Deep Fried Deliciousness

I have a confession to make: I used to be a half price appetizer kind of girl. Downright shocking, isn’t it?

I fondly recall many an evening spent with friends, family, and my future hubby dining out. Our local Houlihan’s would have 1/2 price apps on Tuesdays from 5 to 7 p.m.; Chi Chi’s was Thursdays and Casa Lupita was Fridays. For a mere twenty dollars, we’d dine like kings ordering (practically) one of each item from the appetizer menu. I’d make a glorious meal of fried raviolis, onion rings, jalapeno poppers and mozzarella sticks.  Glutenous fried food was my BFF (total pinkie swear!).

Then said fried food became a back stabbing frenemy and we had to go our separate ways.

Through time apart and a great deal of therapy, I’ve decided to let bygones be bygones with fried food.  Recently I found a way to recreate deep fried delights that are gluten free and run no risk of cross contamination. 

Um, they still aren’t healthy, so moderation is key.

Beer Battered Onion Rings

In a bowl combine:

1 12 ounce gluten free beer (I used Bard’s Tale)
2 1/2 cups Pamela’s Pancake & Baking Mix
2 eggs
2 tablespoons McCormick Cajun Seasoning
1 teaspoon salt
1 teaspoon pepper

Set your deep fryer oil temperature to 375 degrees. Whisk all ingredients listed above until thoroughly combined. Cut vidalia onions into 3/4 inch slices (thick slices, no wimpy onion rings!). Use the larger rings as these deep fry the best. One at a time, dip the rings into the batter and then drop into the deep fryer. Turn rings over once and fry until golden brown. Remove and drain on paper towels to absorb excess oil. You can keep the rings warmed in the oven at 200 degrees or in a warming drawer.

*I purchased the Presto Cool Daddy Deep Fryer as I was always afraid of the kids (or me!) getting burned while I was using a regular pan to fry foods.  There are many deep fryers on the market, so check out the reviews.  I absolutely LOVE my new deep fryer as no bodily harm occurred during the making of these onion rings.

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Waffle a la Mounds Bar

Sometimes you feel like a nut. Sometimes you don’t.

I personally always feel like a nut in a less “literal” sense, but happen to prefer Mounds Bars…

When I was initially diagnosed with Celiac Disease, I had bought boxes and boxes of frozen gluten free waffles. Blueberry, apple and cinnamon, flax…you name it, I bought it. I still have many of those boxes in my freezer because the waffles just didn’t taste right to me. They were crumbly, hard, and not what I remember a “real” waffle to taste like. Call me persnickety, but I’d rather not eat a mediocre waffle.

Not too long ago, I shared with you the scintillating news that the Cuisinart Waffle Maker is one of my favorite kitchen gadgets. With the aid of said trusty waffle maker, I have created the ultimate waffle experience. I had gotten a little bored of my Pumpkin Waffles and wanted something new.  During a recent trip to Whole Foods, I discovered Coconut Oil. This became the inspiration for my latest waffle experiment. To sum it up, these waffles taste similar to a Mounds Bar. This recipe is so darn good you’ll dream about these light and fluffy waffles when you aren’t eating them. You’ll be busy going about your day when suddenly, SHAZAM!, Chocolate Chip Coconut Waffles will be beckoning you.

If you don’t (gasp!) care for chocolate, you can omit the chips for a “pure” coconut waffle. Having an acute chocolate addiction, I tend to put chocolate chips in practically everything I bake (fellow chocoholics, stay tuned for my recipe post on Chocolate Chip Zucchini Bread!).

Chocolate Chip Coconut Waffles

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup ground flax seed
2 teaspoons baking powder
2 eggs
1 cup milk
1 cup coconut milk
2 tablespoons coconut oil (melted)
Mini chocolate chips

Mix all ingredients together (except for chocolate chips).  Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Then sprinkle a handful of mini-chocolate chips into the batter in the waffle maker.  Makes 6 DELICIOUS waffles.

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It’s The Great Pumpkin (Pancake)!

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

Summer just hasn’t been kind to me.  The heat and humidity have wreaked havoc on my curly hair.  Imagine having the grease up the door frame just to fit you and your large hair outside!  Plus, I don’t like to sweat.  Sweating is icky and so unglamorous.

That said, I hereby declare that I am ready for Fall!  What a coincidence, today IS the first day of Fall!  Bring it on Mother Nature…

Um, Houston, we have a problem. It was 80 degrees yesterday and it’s going to be 78 degrees here today. Drats. Well, I can pretend it’s Fall, right? I’ll just crank up the trusty a/c and feel the chill in the air. To hell with my kiddies’ blue lips and the fact that they might not feel their fingers.

Being the good mom that I am, I made pancakes for breakfast. (Gluten eating) Thing 1 and Thing 2 gobbled these up like I had poured Pixie Sticks and Fun Dip into the batter.  All boasting aside, I must admit these pancakes are “da bomb” (yes, this is my attempt at being hip).

My advice is to make a few batches, freeze them individually in ziploc bags, and reheat in the microwave for future meals.

Pumpkin Chocolate Chip Pancakes

1 cup of gluten free flour mix (*see note at bottom)
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoon baking powder
1/3 cup canned pumpkin
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups milk
3 eggs
Dark chocolate chips

*GF Flour Mixture I used was: 2 cups Brown Rice, 1 cup Sweet White Sorghum, 2/3 cup Tapioca, 1/3 cup cornstarch, 2 tsp xanthan gum.

Mix all dry ingredients thoroughly in a mixing bowl. Add in the pumpkin, canola oil, vanilla, milk, and eggs. Mix well, but don’t overbeat. Heat a cast iron pan (this is key to non-mushy pancakes!) over low/medium heat and pour 1/4 cup batter for each pancake. Once poured, add chocolate chips. Cook pancakes approximately 2 minutes on each side until golden brown. Top with butter, a sprinkling of cinnamon, and fresh maple syrup!

I’d like to send out a huge thanks to Paul at The CaffiNation Podcast. Paul is one of my “Twitter Friends” and I had been working on this recipe for a week or two. After nine (yes, nine!) failed batches of pancakes, I posted my frustration on Twitter. Paul so nicely suggested I use a cast iron pan instead of the non-stick I was cooking in (duh, why didn’t I think of that?!).  Viola!   Pancake Perfection.  If you are into Coffee and/or Technology, be sure to check out Paul’s site.

I’d also like to note that this recipe was inspired by the Cooking Gluten-Free! recipe book.  There is a basic pancake and waffle recipe that I tweaked and played with and many batches later came up with what is posted here 🙂

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I Heart Quesadillas (and Bacon)

I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.

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Thanks For Feeding The Celiac

In taking a brief pause from the back to school mayhem, I (happily) realized we attended two tremendous gluten-free friendly picnics this Summer.  I admit it, my expectations “food-wise” are fairly low when it comes to friends and family members “accommodating” my disease.  That sounds harsh, but I totally don’t mean it in a bad way.  I’m just pleasantly surprised when there is gluten free food for me at get togethers.  Just to be on the safe (non-glutened) side, I always make sure to have something to eat in case the picnic/party/event is a gluten-filled nightmare.  Ok, I admit it, I’ve had dreams of Tastycakes angrily attacking me.  Analyze that one, people.

Fantabulous Party #1: My sister and her boyfriend had us over to their new casa.  She wooed me with guacamole, mojitos, and gluten free cupcakes.  Just like me, my sis is distracted by shiny objects, has an adversity to cooking, and a difficulty with mathematical calculations, so the fact that she made such an awesome gluten free offering was much appreciated.  Yes, seester, I will totally hook you up for your birthday!

Fantabulous Party #2: We recently went to visit my hubby’s brother and his wife. They live about an hour and a half away from us, so we don’t get to see them as often as we’d like. Amazingly, the four of us actually had a day that was clear for all, so we booked some time to catch up. After dropping Thing 1 and Thing 2 off at the grandparents for some spoiling, we headed north (Jersey, that is). Not knowing where we were going to eat, I brought my usual bag of Tostitos chips, a jar of salsa, and an Envirokidz cereal bar.

Imagine my surprise when we arrived to a full-on gluten free spread. I’m not kidding. My lovely sister-in-law had done her homework. She diligently researched gluten free blogs for recipes (does the Internet rule or what?!) and whisked up a buffet fit for a Celiac Queen.

On the mouth-watering menu was a beyond-delicious corn, bean, and yellow pepper salsa. I had to share the recipe – it’s just too good not to. Even better, this salsa is easy to make, tasty, and packed with fiber and Vitamin C. What more can you ask for?

PS. This is great with just about anything…a healthy “dip” for tortilla chips, on top of nachos, in a cheese quesadilla, or as a topping for burritos — the possibilities are endless!

Super Sister-In-Law Salsa

1 yellow bell pepper seeded and diced
1 can of sweet corn drained
1 can of black beans rinsed and drained
3 limes juiced
1 1/2 tbsp olive oil
Fresh cilantro chopped (use as much or little as you like)
1/4 teaspoon ground cumin
Salt and pepper to taste

*Optional – I added 1/2 jalapeno (seeded and diced) for some heat.

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Peanut Butter & Honey “Truffles”

Have I mentioned that I LOVE peanut butter?!  From kindergarten through the twelfth grade I ate a peanut butter sandwich every single day at school (over 2,000 PB sandwiches consumed!). Recently, I discovered an amazing site which pays homage to one of my favorite delicacies.  I truly think the Peanut Butter Boy is my long lost brother (hey, in my family, you never know what other siblings are out there!).

Ahem, moving on…

So, Peanut Butter Boy is hosting “The Great Peanut Butter Exhibition #4 – No Bake”. Oh yeah! No baking AND peanut butter – I am totally feeling this challenge. I immediately thought of a recipe my mom and I used to make when I was little. It’s no-bake, kid-friendly, and is a healthy treat. The original recipe called for wheat germ, however, I’ve substituted flax seed since “wheat is dead to me”. I must also note that I used to call these concoctions Peanut Butter Balls, but I decided to rename the recipe as it just didn’t sound very, uh, nice.

Peanut Butter & Honey Truffles

1 cup DRY milk (I used non-fat)
1/2 cup peanut butter (Crazy Richards Chunky)
1/3 cup honey (local)
1/4 cup ground flax seed (Bob’s Red Mill)

Mix all ingredients together. Form into small balls. Roll balls in coconut, cinnamon & sugar, or cocoa mix.  Refrigerate for 15 minutes and enjoy!

I humbly submit this recipe to my long lost brother’s Peanut Butter Exhibition #4 🙂

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One Ugly “Calzone”

Let it show for the record that I in no way hold Chebe Gluten Free Bread responsible for the debacle I have created in my oven.

Let me set the scenario for you all…  Hubby has just walked in the door at 6:30 p.m. from usual gridlock commute from hell.  He’s hungry.  He does not want another Hot Pocket for dinner.  Crap.  Thing 1 and Thing 2 are eating an oh-so-nutritious dinner of bow tie pasta, butter, and Parmesan cheese.  Oh, and Kixx cereal.  Finally, at 7:15 p.m. I decide to cook something for myself.  I’ve been reading blog posts about good results with Chebe pizza crusts and decided to give it a whirl.

This is where it all began to fall apart.

The kids were completely off their rockers tonight and the screeching was beginning to pierce my (tiny) brain.  I think I must have read just part of the directions on the back of the package in between getting milk cups, a napkin, and a pickle (in no apparent order) for my family.

So I mixed up the ingredients for the pizza crust and happened to see that you can make calzones from this dough!!  I used to love, love,  love calzones, so I decided to make one for dinner.  It was only AFTER I put the calzone in the oven that I took the time to read ALL of the directions.  Apparently, I was supposed to separate the dough into four equal parts and make four calzones.

Um, I made one gigantoid calzone.  It was ugly and pretty much exploded in my oven.

I just had to take a picture to share because this, my friends, is the ugliest meal I’ve ever made.  What a train wreck…

On a positive note, the calzone was edible!  Albeit a bit chewy since the crust was like 12 inches thick, but after I sawed through it with my steak knife, it filled my tummy just fine.

Go ahead, laugh…you so know you want to!

If you’d like to check out some, ahem, successful Chebe creations, visit Sea at Book of Yum’s blog or Pete at No Gluten, No Problem.

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Guac Totally Rocks!

I have a special place in my heart for avocados…

When I was first diagnosed three years ago with Celiac Disease, I had no idea what the heck was safe to eat. I made the usual newbie mistakes, thinking “wheat free” labels meant gluten free (and totally glutening myself in the process). I was terrified to ingest much of anything for fear that my rear-end would literally self implode (ok, really bad visual, my sincere apologies). So, for the first month after going gluten free, I ate a block of sharp cheese, two avocados, and some sun dried tomatoes.

Every single day.

This odd trio of items were the three things I knew for certain were safe.

Three years later, I am (thankfully) educated like nobody’s business on the intricacies of Celiac Disease. Despite branching out from the avocado, cheese, and sun dried tomato diet, I still eat 1/2 an avocado most days on my usual serving of nachos. Recently, I have become slightly obsessed with guacamole. It’s very easy to prepare and the avocado provides a bevy of nutritional goodness.

Two important things to remember: (1) avocados practically turn brown as you are slicing them open, so plan to eat your guac in a timely manner and (2) be sure to select medium ripe avocados — you can check for ripeness by gently pressing the outside of the avocado. Ripe, ready-to-eat fruit will be firm, yet will yield to gentle pressure.

Guacamole is glorious with corn tortilla chips, as a topping for enchiladas or nachos, or as a filler for quesadillas. Kick back, enjoy some freshly made guacamole with a tasty mint mojito and savor the goodness of gluten free food!


2 avocados – peeled, pitted, and diced
1/2 onion diced
1 jalapeno pepper seeded and diced (note – the seeds within the pepper provide the heat)
1 lime juiced
1 large tomato or 10 cherry tomatoes seeded and diced
1 tablespoon of fresh cilantro, finely chopped
1/2 teaspoon ground cumin
Salt and pepper to taste

In a medium bowl, mash the avocados with a fork. Mash as little or as much as you like. Fold in the the remaining ingredients and mix well.

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Curse You Gluten Free Bloggers!!!

Ok, I don’t mean this literally. Please don’t shun me from the blogging community. But, c’mon people, do you really have to post such luscious, tasty recipes of gluten free goodness?

Let me explain. In less than two weeks, I will be going on vacation (and attending a podcast expo) with my hubby in Las Vegas. A real vacation, just us (my in-laws are happily watching Thing 1 and Thing 2). Now, I’ve never been to Las Vegas, but from what I’ve read and seen, it’s the Land of the Hot People. Twenty-somethings in scantily clad bikinis with not an ounce of cellulite in sight.

Holy crap – somebody call my shrink, I’m having a panic attack.

I can do Las Vegas, right? I’m not too far past my prime. I can still hang (well, at least until 11:00 pm if I have a nap during the day). I want to look hip and trendy for Vegas. I want to wear glitter and get a little (gasp) hootchie mama.

In “Training For Vegas” (cue Rocky theme), I’m eating healthy and exercising. My problem is visiting these gluten free blog sites is like going to the grocery store on an empty stomach. Bad, bad, bad! These bloggers make living a gluten free life look fulfilling and oh-so-satisfying.  My willpower to abstain from decadent delights goes right down the drain… Sigh.

I’d like to share some of my favorite stomach grumblers with you. Check out the sites, try a recipe or two, and, think of me, desperately trying to avoid the (insert expletive here) Internet at all costs.

The good news is that after August 17th I can go back to wearing my “mom pants” again 🙂

Book Of Yum’s Gluten Free Vegan Pumpkin Cheesecake. I LOVE cheesecake! Before I was gluten free, I could devour a 12 inch cheesecake with just a fork and a smile. Sea’s creative recipe knocks it outta the park!  YUM!

Ginger Lemon Girl’s The Best Chocolate Chip Cookies. Carrie, a lovely southern girl, was the Grand Prize Winner for these scrumptious cookies. She bakes like nobody’s business!

Gluten Free Steve’s Surefire, Never Miss Cinnamon Rolls. Steve’s recipe puts Cinnabon to shame. I love to visit Steve’s “Rants” section — it’s just genius! I admit it, I’m a celiac with anger issues… Steve is my Zoloft.

Simply…Gluten Free’s Peanut Butter Chocolate Pie. Carol is witty, can cook, and takes a mean food photograph. I have had to stop myself from licking the computer screen. Seriously…

The Crispy Cook’s Blueberry Pizza. Rachel boldly took on the challenge of cooking gluten free for her celiac husband. How awesome is that?! My poor hubby (who doesn’t have celiac) is lucky if he gets a Hot Pocket for dinner.

Trav’s Gone Gluten Free’s Chocolate Fudge Cake. I totally want to be Trav’s new best friend. He is always baking chocolately goodness for his (lucky!) compadres. Trav, my other restraining orders for “stalking” have been lifted. BFF pinkie swear.

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