Gluten Free

I like sweet things, but I don't like things too sweet. Strawberry Rhubarb pie is usually too sweet for me. The point for me isn't the strawberries; it's the rhubarb. This recipe features both flavors without overwhelming either. It's not nearly as sweet as most strawberry pie recipes. Who needs all that sugar? It has a lovely tart flavor but doesn't overwhelm the strawberries. My rhubarb came up early this year and is flourishing. The stalks aren't incredibly red, though, so the strawberries help out with the color. Strawberry Rhubarb Pie Recipe First you must have on hand a gluten-free pie crust. If you are making this from scratch it takes a couple of hours so prepare ahead. The crust can be made the day before and stored in the fridge if needed. Once that is finished the making of the pie is very quick and easy. Heat your oven to 425 F. Roll out 1/2 of the chilled pie crust recipe on a piece of parchment paper. Place the pie crust in the pan and peel off the parchment paper. Carefully press the pie crust into the pan. Repeat the rolling out of the dough for the top crust, but leave it on the parchment paper for now. Place the pie pan and the top crust in the refrigerator while you assemble the filling. For tips on dealing with a crust that's difficult to roll out, see the end of the post. In a large bowl, place: 2.5 cups chopped rhubarb 1.5 cups sliced strawberry Mix in a small bowl: 3/4 cups sugar (I used a combination of white and brown) 1/3 cup all-purpose gluten-free flour 1/4 tsp salt Sprinkle this flour mixture onto the fruit mixture with: 2 T orange juice (optional) Mix the fruit and the flour mixture together with a wooden spoon until everything seems pretty well-distributed. Don't worry if it's not perfect. Take the pie pan out of the fridge and fill it with the fruit mixture. (I topped the fruit with a few more slices of strawberry at this point because I decided the pie wasn't full enough. Use your best judgement.) Place the top pie crust onto the pie parchment-side up and peel away the parchment paper. Fold the edges of the top crust over the edge of the bottom crust and crimp together. I didn't do a fantastic job of this, but don't worry about it too much. Patch any tears with scraps of crust and press everything together gently. Cut slits for venting. Brush the crust with an egg wash (Optional): 1 egg whisked with 1 Tbsp water Bake the pie at 425 for 30-40 minutes or until the juices start coming up Gluten-free Pie Crust Tips: If the bottom crust isn't rolling out easily, there are a few things you can do to a gluten-free pie crust that you can't do to a glutinous one. You really can't over-work the crust - there's no gluten to make it stiff. Even if you do end up working the butter into the dough, it won't be a disaster. First, try kneading the dough a few times to soften it. It may roll out better after that. Another trick is to fold the dough over onto itself and re-roll if there are too many cracks. You can do that several times as needed. It gives you sort of a puff-pastry type texture which is really beautiful. If the top crust isn't rolling out well, or completely falls apart, an alternative way to make it is to cut out the crust with cookie cutters and place the pieces in layers on top of the pie. My sister made a great gluten-free apple pie with this method.

Easy, easy! Grilled veggies for gluten-free pasta salad.Despite the rain and chill (here in northwest Connecticut) the summer kick-off weekend is here Darling. Let the picnics and grilling begin. June is nigh. 'Tis the season for dining alfresco. From a casual backyard family get-together to post-graduation parties, it's time to celebrate. And time for a little romance- a picnic in the park, a sunset dinner at the beach, feeding each other beneath the stars.So air out those picnic blankets, blow the winter dust off your beach chairs and wire brush that grill. I've got some fabulous Gluten-Free Goddess® recipes for you. My best top ten eleven gluten-free dairy-free picnic recipes, in fact (and nine of them just so happen to be vegan).May you enjoy a meaningful Memorial Day, defined by love, gratitude, and the support of family and friends.GET THE RECIPE ...By Karina Allrich of Gluten-Free Goddess®. Browse wonderful gluten-free recipes at http://glutenfreegoddess.blogspot.com

The Gluten-Free Homemaker a Year (or Two) Ago Memorial Day Eats Bacon Popcorn Infused Water Warm Chicken and Potato Salad Lemon Bundt Cake Gluten-Free/Celiac Dem Bill Would Require Drugs to Disclose Gluten Going Gluten-Free More Common, But Not Necessarily Easier Wegmans Promotes Gluten-Free Living for Celiac Awareness Month Best-Selling Calgary Author of Gluten-Free Cookbook Dies in Car Accident Family Teams up to Figure Out Gluten-Free Food Cooking/Recipes (not necessarily gluten-free but adaptable and/or inspirational) Lemon Blueberry Trifle 7 Stir-Fry Recipes for a Quick Meal Light, Easy, Delicious: 52 Salads and Sides Chicken With Mustard Cream Sauce Home/Family Wool Dryer Balls Save Time and Energy Ten 10-Minute Organizing Tasks How to Update a Room by Mirror Layering 50 Uses for Hydrogen Peroxide Computer/Internet/Phone 25 Life Hacks You Didn’t Know You Needed, But Do. Probably. Google Chrome Can Now Talk Back to You 2 Very Useful Youtube Tricks Animal/Nature Photos Hot Springs Around the World Beauty of Skogafoss 16 Pet Portraits That Belong in a Museum 15 Reasons Why Cats Are the Most Fearless Creatures To view my disclaimer and previous Surfing Saturday posts, visit the Surfing Saturday page on my blog. The post Surfing Saturday 5-25-13 appeared first on The Gluten-Free Homemaker. Free Downloads: May 2013 Menu Plan and Gluten-Free Ingredients List          Related ArticlesSurfing Saturday 5-18-13Surfing Saturday 5-4-13Surfing Saturday 

My favorite muffin from Udi's is either the Lemon or the Blueberry. However, the most sentimental one for me (yes, I get sentimental about food) will always be the Double Vanilla Muffins. Why? Blaine's Birthday Muffin It is the first muffin my little GFCF baby had. It was his birthday muffin. He devoured every bite with such joy on his adorable little kissable face!

There's still another week to go in National Celiac Awareness Month, and I've got a really cool recipe for you to try. I made this Sunday. It's awesome. And here's the recipe: (I used olive oil/butter, light cream cheese, and almond milk. This could be completely dairy free if need be.) Chicken and Noodle Toss 2 8-ounce packages tofu shirataki noodles, fettucine-shaped 1 tablespoon butter 4 ounces cream cheese ½ cup grated Parmesan cheese ½ cup lowfat milk 1 tablespoon vegetable oil 1 cup sliced baby Portobello mushrooms 2 medium red and/or yellow bell peppers, cut into thin slices 3-4 cloves garlic, minced 1 cup frozen edamame 3 cups chopped cooked chicken Salt and coarsely ground black pepper, to taste 1. Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one minute. Dry noodles thoroughly and set aside. 2. In a small saucepan, melt butter over medium heat. Add cream cheese and use a heat-resistant spoon or spatula to blend it with the butter. Add cheese, mixing to combine. Whisk in milk and heat until sauce is smooth, about 2-3 minutes. Set aside. 3. In a large skillet, heat oil. Add mushrooms and peppers and sauté a few minutes. Add garlic and edamame and heat until vegetables are desired tenderness. Add chicken, noodles, and cheese sauce to the skillet, mixing to combine. Season with salt and black pepper, if desired. Warm mixture a few more minutes, then serve. Makes 4 servings. 96 800x600 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Calibri;} Here's info on the Soyfoods Council and Soyfoods:As we observe National Celiac Disease Awareness Month in May, remember that soyfoods are a great choice for people with celiac disease, an autoimmune disease affecting the digestive system. The Soyfoods Council offers resources, including “How to Eat and Live Gluten-Free.” The free brochure includes recipes and easy-to-understand explanations about celiac disease. It also offers suggestions for making gluten-free flour mixes, and provides tips for baking with soy flour. You’ll find recipes such as Cheesy Polenta Casserole, an Italian-inspired layered dish to serve in place of lasagna, Chicken and Noodle Toss made with tofu shirataki noodles, Curried Corn and Pepper Chowder with a protein boost from soymilk, and Edamame and Walnut Salad. In addition, another free brochure, “Cookies for any Occasion,” includes an easy recipe for Gluten-Free Refrigerator Cookies made with soy flour and flavored with lemon or almond extract. For people who have celiac disease, eating gluten—found in wheat, rye and barley—causes an immune system reaction. The reaction damages the lining of the small intestine so that it loses its ability to ab

A recent poll of gluten free people (and a recent best of gluten free contest) still is picking the Betty Crocker gluten-free products as a big winner! If you've tried them, you know this is correct -- many consider the Betty Crocker Brownie Mix the best of all time! I am happy to announce a new giveaway with Betty Crocker and MyBlogSpark -- and it's a tremendous offer. It come with the announce of TWO NEW Betty Crocker gluten-free mix products. Read this info from Betty: Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products — introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend. Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round! So why are Gluten Free moms choosing Betty Crocker? Taste — Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here (hyperlink - http://www.bettycrocker.com/products/gluten-free-baking-mixes/products/gluten-free-chocolate-brownie-mix). Shareable — You can make one dessert for the whole family. Normalcy — You can feel "normal again" baking for your family just like before you went gluten free. SOOO how do you win a wonderful prize pack of some super baking tools from MBlogSpark and Betty Crocker? Easy as gluten-free pie! 1. Follow this blog 2. Tweet me the comment Pick Me to @GingerCM on Twitter 3. Or, post that comment here on the blog 4. Wait until June 1 at 7 p.m. and I'll post who wins! Here's what you get: Your gift pack will contain: Baking Tool Set 8" Square Cake Pan Retail Value: $60 And here's the disclosure that lets you know it's legit: "The information and prize pack have been provided by General Mills through MyBlogSpark." Much Love, and tweet me! Ging

I signed up to try TasteGuru, a gluten-free monthly food subscription service. It's kinda pricey, I signed up for the $24 a month plan, so I could cancel anytime. You generally get a box of 5-7 different gluten-free items. Many of them are items that are new to the gluten-free food market. Here are the goodies that were included in the May 2013 box: Rocky Mountain White Cheddar Popcorn Canyon Oats Brown Sugar Instant Oats Glutino Strawberry Toaster Pastries Falafel Chips KIND Honey Oat Granola NOT PICTURED: Gratify Gluten-Free Pretzel Thins with Sesame Seeds NOT... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Memorial Day is this weekend which means barbecues, cookouts, and pot luck parties. Such functions can be so much fun but can also strike terror into the hearts of the gluten sensitive! What can you safety eat? How can I be polite and safe at the same time? Am I going to starve?!? Ok, first of all, relax; it takes something like 4 – 6 weeks to starve to death so chances are you will not starve. Secondly there are precautions you can take to ensure you will be able to safely eat. Ask that your meat be grilled on foil instead of directly on the grill to avoid cross contamination. Use only condiments that are in squeeze bottles so that you don’t run the risk of someone spreading a knife on their gluteny bun then putting it back in the jar filled with crumbs. Pack a bag of gluten free crackers with you so that you can enjoy dips and cheeses. However if the cheese and dips are surrounded by gluten crackers and other dippers, stay clear. Sometimes the one thing you figure will be no problem at all, like the meat, turns out to be gluten infested. I once went to a barbecue where the chicken was marinated in a sauce that contained gluten. Needless to say that day I partied it up on salad. Woo hoo. Not exactly the fun-filled meal I was looking forward to. Which led me to coming up with my final tip: Bring something to share! It is not only polite but will ensure you have something safe to enjoy. Personally, I always bring a main dish and a dessert. Almost always there is a salad or veggie dish I can enjoy but even if there isn’t,with a main dish and dessert I am satisfied. I love this hearty gluten free Chipotle Steak & White Bean Chili – even if all the meat on the BBQ is gluten infested you will still be able to enjoy some beef! This is a great dish to bring to a pot luck, it makes a lot, transports well, re-heats great and honestly, it tastes even better the next day so you can make it ahead if need be. Here’s wishing you a fun and safe Memorial Day! Note: There is a print link embedded within this post, please visit this post to print it. Gluten Free Chipotle Steak and White Bean Chili Recipe Ingredients 1 (12 ounce) bag Hurst Family Harvest Southwestern White Bean Chili mix 1 teaspoon kosher or fine sea salt ½ teaspoon black pepper 1 teaspoon chili powder 2 pounds beef round, cut into 1 inch pieces 1 tablespoon olive oil 1 large onion, diced 2 cloves garlic, minced 1 – 2 tablespoons chipotle puree* 1 (14.5 ounce) can diced tomatoes, un-drained 6 cups water Optional Toppings: Sour cream (or dairy free alternative) Grated cheese (or dairy free alternative) Diced onions Cilantro leaves Salsa *create chipotle puree by blending a can of gluten free chipotle in adobo sauce in the blender until smooth. Store in a covered jar in the refrigerator for up to 6  months. Directions Reserve the flavor packet from the bag of beans, cover the beans with at least 2 inches of water and soak from 8 – 24 hours. Drain and rinse. Combine the salt, pepper, and chili powder in a small bowl. Sprinkle the beef with the mixture, coating evenly. Heat the oil over medium-high heat in a large stock pot or Dutch oven until hot. Add the beef in 2 batches, cooking each batch until browned on all sides (about 5 – 6 minutes per batch). Remove beef to a plate and reserve. Add the onion to the pan and cook until it softens and starts to brown, about 3 minutes. Add the garlic; cook for 30 seconds then stir in the reserved flavor packet, chipotle puree, canned tomatoes, and water. Bring to a boil, cover the pan, reduce to a simmer and cook for 1 hour. Remove the lid and continue to simmer for another 30 minutes or until the beef and beans are tender and the liquid has reduced down to the thickness you prefer. Taste and adjust seasoning with more salt, pepper, or chipotle if desired. Servings: A gluten free recipe that serve 10 – 12 Ready for dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. A

Next Wednesday (May 29), the NFCA is co-hosting an educational event in Cherry Hill, NJ. There is an impressive line-up of doctors from Thomas Jefferson University Hospitals speaking at this event as well as a registered dietitian and NFCA president Alice Bast. Pre-registration is required so don't delay! The National Foundation for Celiac Awareness (NFCA), Thomas Jefferson University Hospitals and the Katz JCC invite you to join them for a free educational event. Featuring expert speakers, including NFCA Founder and President Alice Bast, this event is for anyone looking to learn more about celiac disease, the gluten-free diet and the latest in celiac disease research. The day's events include: Advances in the Treatment of Celiac Disease – presented by Anthony J. Marino, Jr., MD, William H. Rorer Professor of Medicine and Director, Division of Gastroenterology and Hepatology, Jefferson Medical College of Thomas Jefferson University, and Director, Jefferson Celiac Center, Thomas Jefferson University Hospitals Managing Your Gluten-Free Diet – nutrition-related tips from Emily B. Rubin, RD, Jefferson registered dietitian What’s New at the National Foundation for Celiac Awareness? – reported by Alice Bast, Founder and President, NFCA Gluten-Free Cooking Demonstration with Food Sampling – by Chef Pasquale Masters of Pasta Pomodoro, Voorhees, NJ, a participating restaurant in the NFCA’s GREAT Kitchens gluten-free industry initiative. When: Wednesday, May 29, 2013 Where: Betty and Milton Katz Jewish Community Center 1301 Springdale Road Cherry Hill, NJ 08003 Time: 6 p.m. to 8 p.m. Registation is required! To register, call 1-800-JEFF-NOW.

I recently told you about grain-free Dynamo Dog Treats in this review and giveaway post.  Congratulations to Cheryl who won the giveaway! The people at Cloud Star were so pleased with all the positive comments on that post, that they created a special promotion just for my readers. From now until next Friday, May 31, 2013, you can get a FREE 5 ounce Dynamo Dog treat bag with any order placed on their site.  Simply use the code GFHM at check out.  See the image above for details. Visit Cloud Star today to place your order and get your free bag of treats! The post Dynamo Dog Special Promotion appeared first on The Gluten-Free Homemaker. Free Downloads: May 2013 Menu Plan and Gluten-Free Ingredients List          Related ArticlesDynamo Dog Treats Review and GiveawayGlutino Sea Salt Crackers Review & GiveawayThree Bakers Breads: Review and Giveaway