Gluten Free

So now that school is out – I have a bit more time to catch up on my posts.  Honestly, I’m so far behind it’s ridiculous.  I’m sorry to fall behind and lose touch with a few people via the blog.  That’s life with two working parents and little people.  :D   Last month, Udi’s [...]The post Udi’s – Sample Package…put to good use appeared first on Gluten Free Gobsmacked.

Who doesn’t love breakfast casserole right? I know my family and I sure do! Every major breakfast we have usually includes this awesome dish. 1 lb. nitrate free sausage 1 dozen eggs 1/2 c. milk 3 T. melted butter 24 oz. package of gluten free hash browns 1 c. shredded cheese of your choice, I like sharp cheddar Real Salt and Pepper *Preheat the oven to 350 degrees. Melt butter in the bottom of a 9×13 baking pan. Once melted, press hash browns into the bottom. In a fry pan, cook sausage. Top the hash browns with cooked sausage. In a bowl combine milk, eggs and salt and pepper. Pour over hash browns and sausage and bake for 45 min-1 hr. The last 15 minutes, add the shredded cheese and continue cooking. Enjoy hot!

Artistic talent not really necessaryDoes your heart sink when your child with food allergies bounds out of school waving a party invitation? Me too.Not because I'm a tight-fisted killjoy and I don't want to fork out for yet another present (although that too) but because parties are a bit of a trauma when food allergies are involved.I have spent miserable hours positioned behind my daughter watching her say no to chocolate fingers and elaborately iced cupcakes. I'm a dab hand at frisking party bags for allergens and I can catch a falling milkshake from twenty paces (slight exaggeration). So all in all, parties with food allergies are pretty crap.But, whining won't get us anywhere will it?So I'm about to show you how to rustle up some allergy-friendly cupcakes for when your child is next invited to a party. And the aim here is to make the cupcakes look so damned amazing that all the kids with easy lives and no allergies say "Wow! Can I have one?" (Answer: "No, piss off and eat a chocolate finger.")You will need:1 allergy friendly chocolate cake recipe: This recipe never gets old1 tub of Betty Crocker filthily naughty, how-many-additives-can-there-be, delicious icing:It's OK to eat this straight from the tub. (With your fingers.)And an array of pretty, allergy-friendly cake decorations (and maybe a bag of marshmallows):It's OK to eat all sixHere's what you do:Realise a bit late that there's a party in a few hours and you have to provide 'safe' food for your childQuickly print off my chocolate cake recipe, or my chocolate and zucchini recipeFollow the instructions, but put the mixture into cake cases, not one big tin. BakeLeave to cool, during which time you can run around the house looking for scissors, sellotape, a clean party outfit and the birthday card that you have put in a 'safe place'Apply Betty Crocker icing to the cupcakes liberally and with gay abandonThen go wild: for the spiky cake, use the back of a knife to pat the icing so that it forms little peaks, for sprinkley cakes, apply - err - sprinkles and for my favourite marshmallow cakes, cut the marshmallows up and stick on the cake until it looks impossibly sickly and decadentFeel pleased that your child has kick ass cakeGo to the partyCome back from partyPour a stiff drink There, not so difficult was it? :-) © Pig in the Kitchen All Rights ReservedRecipes, Photos and Tales © Pig in the Kitchen 2007 - 2011 The use of this feed on other websites breaches copyright. If this content is not in your news reader, it makes the page you are viewing an infringement of the copyright.

Dunkin' Donuts, which has been pilot-testing new gluten-free donuts in several locations since December, has decided to roll them out nationwide. Read Full PostDunkin' Donuts To Roll Out Gluten-Free Donuts, Muffins originally appeared on About.com Celiac Disease on Wednesday, June 19th, 2013 at 19:52:10.Permalink | Comment | Email this

Ripe strawberries make delicious non-dairy sherbetNow is the perfect time for a sherbet recipe. Why? Because June is lush and abundant in strawberries. And how do I love these sweet ruby gems? Any way I can get 'em. Popped into my mouth straight from the colander. Rolled in brown sugar and nibbled. Baked into scones (have you tried my Strawberry Chocolate Chip Scones recipe?) and Strawberry Chocolate Chip Muffins. Nestled into Strawberry Rhubarb Crisp. And this week- transformed into a bliss inducing non-dairy frozen confection. Sherbet- berry pink and creamy and just sweet enough. Studded with vegan dark chocolate chips (darling you know I love strawberries and chocolate together, and I commingle the two every chance I get).So I hope you dig it.And dig in. GET THE RECIPE ...By Karina Allrich of Gluten-Free Goddess®. Browse wonderful gluten-free recipes at http://glutenfreegoddess.blogspot.com

Underwater Cameras for Summertime Fun

While I was living in Barcelona, just about every Saturday I would eat at Inopia. A tapas bar run by Albert Adria that closed shortly after I moved from Spain. My favorite dessert there were these strawberries that seemed so simple, yet packed a flavor punch. Super ripe strawberries with a white wine vinegar caramel and topped with orange zest and cracked black pepper. Here I tried to duplicate it as I remember it. Remember, the fewer the ingredients, requiring the best quality possible for every single ingredient. Ingredients:1 pint of strawberries3 tablespoons water1 cup sugar3 tablespoons white wine vinegar of your choice (I used white balsamic vinegar)1 tablespoon butter (I used goat butter)zest of half an orangefresh ground black pepperDirections:Wash and dry the strawberries. Core and quarter them.In a heavy walled, small sauce pan combine the water and sugar over medium heat. Boil without stirring until an amber color, about 10 minutes. Remove from heat. Slowly add in the vinegar with vigorous stirring - caution, it will boil violently. Then add in the butter. Stir until uniform.Drizzle the hot caramel over the strawberries. Zest the orange over the strawberries, and top with fresh ground black pepper. Serve and eat immediately. Serves about 4.-Erin SwingThe Sensitive Epicure This is part of Food Network's Summer Fest. Check out The FN Dish. The summer product we're focusing on here are berries. On twitter, we're tagging #SummerFest. Here are other berry delicious recipes to try out:

Summer means barbecue but the thing is it is often just too hot to barbecue here in Florida. Ok, maybe I am a little bit of a priss when it comes to sweat pouring down my face and back and being bitten by mosquitos the size of hummingbirds but at least I don’t pass out from heat stroke or suffer malaria making dinner. I leave the real grilling to my son; Mr. Smoking Hot Gluten-Free (go to page 53). He grills, smokes, and barbecues like a pro, over fire and coal in the hot sun. I on the other hand prefer the cool comfort of my kitchen and the easy breeziness of my slow cooker. In my opinion, there is not much better than pork marinated or cooked in Coke unless it is pork cooked in Coke with a bit of cherry and chipotle. To make this easy and fabulous pulled pork I simply cooked the pork in a bottle of Coke along with a jar of maraschino cherries (I used the natural kind with no artificial dyes or flavorings) which I pureed in the blender for about 10 hours in the slow cooker. I then shredded the pork, which was so easy because it was already falling off the bone, made a quick sauce from the cooking liquid, toasted up some gluten free buns and there you have it – deliciousness on a bun! Personally I like to top my pulled pork with coleslaw but our family is pretty divided on this issue. We have some coleslaw haters in our clan. Apparently no one thought to check their credentials before letting them into the family. But they are here now and we are stuck with them. If you are not a coleslaw hater, then by all means pile on the crispy cold coleslaw of your choice on top of the hot pork and grilled but and take a little bite out of heaven! Note: There is a print link embedded within this post, please visit this post to print it. Gluten Free Cherry Cola Pulled Pork Recipe Ingredients 3 – 4 pounds pork butt (can be called pork butt, pork shoulder or Boston butt) bone in or out Kosher salt and black pepper Gluten free, non-stick cooking spray 1 (20 ounce) bottle of Coca Cola, not diet 1 (14 ounce) jar maraschino cherries, stems removed, liquid reserved ½ cup ketchup 1 tablespoon Dijon mustard *½ – 2 tablespoons chipotle puree, or to taste – optional 8 gluten free hamburger buns 4 tablespoons butter or dairy free butter, melted *to make chipotle puree, blend a can of chipotle in adobo sauce in the blended until pureed. Store in a covered container in the refrigerator and use as desired. Directions Season the pork butt generously with salt and pepper. Spray the inside of the slow cooker with cooking spray and pour in the Coke. Puree the stemmed maraschino cherries with their liquid in the blender until smooth. Add to the Coke and stir to combine. Add the pork butt and cook on low for 9 – 10 hours. Remove the pork from the slow cooker and pour the cooking liquid into a large sauce pan. Add the ketchup, mustard and chipotle puree to the cooking liquid, stir to combine and bring to a boil over high heat. Continue to boil until the liquid has reduced by about half, about 10 minutes. Taste and add more salt and pepper if desired. While the sauce is boiling, shred the pork with two forks and discard bone if there is one. Add the pork to the pot with the sauce and toss to coat. Keep warm. Brush the cut sides of the hamburger buns with melted butter and cook on a hot skillet for a minute or two until toasted. Serve the hot pork on top of the toasted buns. Servings: A gluten free recipe that serves 8. Ready for dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. “I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M. “I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P. “I love your gluten free recipes - I can now

This story was originally written for a blog that is no longer active so you cannot read the whole post. I thought I would republish my story to share my 32 years of living with Celiac Disease with my Gluten-Free Fun readers. Gluten-Free Fun: My Celiac Story My Celiac story is longer than most, spanning more than 30 years. Although it was a long and bumpy ride at times, I truly believe being gluten-free for almost my entirely life and having Celiac Disease molded me into the person I am today. I was a very sick toddler. I stopped growing and, I was not thriving as a 2-year-old child should. After months of visits, my pediatrician told my parents that based on my symptoms my illness could be anything from irritable bowel syndrome to giardia. In early 1981, I started seeing a pediatric gastroenterologist on Long Island, NY. I spent close to a week in the hospital and went through a battery of tests, eventually diagnosed with Celiac Disease. My doctor at the time was 29 years old, only one year out of his residency, and responsible for changing my life forever. I was discharged from the hospital and my gluten-free life began immediately. Within weeks, I started growing and acting like a normal toddler. Being only a toddler, my parents were responsible for navigating the scarce gluten-free scene and were desperate for knowledge and safe food. They were at a loss as to where to turn for help. There was a lot of trial and error with getting me safe meals. My doctors did as much as they could to guide my parents, but they still felt alone and confused about raising a gluten-free child. Remember, this was 1981. There was no internet and researching gluten-free diets and finding a support community was a difficult feat. It wasn’t until the early 1990s that we even found our first support group. Today, I run the largest Celiac Disease Meetup group in the world. My how times have changed! In kindergarten, my gastroenterologist decided to give my parents the option of giving me a gluten challenge. During this challenge I would be able to eat any foods I wanted, even ones containing gluten. I vaguely remembering talking to my teacher and telling her it was ok for me to eat pretzels and cookies for one day only. Needless to say, I was extremely sick and bed-ridden for the days following. My parents agreed with the doctor to keep me on the gluten-free diet forever since I would not outgrow Celiac Disease. There were so few gluten-free items available locally so my mom started ordering my food by the case from Ener-G Foods. To this day, she still has a separate freezer that is stocked with gluten-free food when I come to visit. Throughout adolescence, my teens, and my college years, I found sticking to the gluten-free diet to be very challenging at times. Looking back, I think my lack of knowledge of the long-term damage of ingesting gluten as well as my personal youth rebellion lead me to “cheating” by eating gluten-filled food. I was probably worst during my college years because I felt like the college cafeteria could never safely cater to me. I was one in thousands so why should I ask the kitchen to prepare special foods for me. I got terribly sick with mono at the end of freshman year and I fully blame it on my horrible diet. I was sick for days on end and sophomore year I lost a ton of weight because I was so ill. By junior and senior year, I no longer ate in the cafeteria and I was getting back to being healthy again. I am in awe of the gluten-free options I see for college students today. I wish I had those meal plans and options when I was away at college in the late 1990s. Fast forward about five years after college when I started working and living in New York City. Although I had been gluten-free practically my whole life, I realized I longed for a gluten-free community to socialize with in the city. In 2003, with the help of the internet, I discovered the New York City Celi

It can be hard to stay motivated.  Motivation is necessary for many aspects of our daily lives from faithfully following the gluten-free diet to staying fit.  We are lucky to have some great resources right at our fingertips these days with our smartphones.  I have been experimenting with the Motorola Razr HD and will share [...] Related posts: Heath & Fitness Motivation Giveaway Workout Wednesday Motivation Exciting Health & Fitness News