Totally going to follow you, thanks! And yeah, I'd really love to start a blog of my own, the more there is the easier it will be for everyone else here on tumblr! I was just diagnosed, so I'm still figuring out things myself, internet's been a great big help. :)
I am so glad we have online communities like tumblr for us to work out this stuff together. You are not alone on the gluten free front, one of my kids is a celiac, which inspired me to start this blog. I look forward to recipe & story sharing with you~!
These little flavor morsels are dairy free, gluten free, and can be eaten on the Detox Diet I have listed on our blog. They are easy to make in bulk and can be stored away for a quick and easy breakfast on the go.
I like to keep in mind a simple rule that has helped me with my food…
These look fantastic! I am going shopping for ingredients so I can test this recipe tonight :D
The following guidelines were received from the Oct. 1993 CSA/USA National Conference in Buffalo, NY:
1) You can claim only the EXTRA
COST of the gluten-free product over what you would pay for the similar item at a grocery store. For example, if wheat flour costs $0.89 per 5 lbs. and rice flour is $3.25 per 5 lbs., the DIFFERENCE of $2.36 is tax deductible. You may also claim mileage expense for the extra trip to the health food store and postal costs on gluten-free products ordered by mail.
2) The cost of xanthan gum (methylcellulose, etc.) used in gluten-free home baked goods is completely different than anything used in an ordinary recipe, so in the opinion of the IRS, the total cost of this item can be claimed.
Before stumbling across this recipe, I have to admit that I was never really a huge fan of sausage balls. I found them dry and bland (even when made by the best chef), and I never had the urge to make them for those same reasons. Then, as per the usual when cooking for my friend Jess (she has a gluten allergy), I found this recipe during a search for a fun appetizer she could eat. Since my first attempt back in November, I’ve made these guys a least three times!
What makes them so great? A few things. First, they aren’t dry! I’m not positive about the exact science behind it, but I think the gluten substitute absorbs much less moisture versus flour. Secondly, rosemary. Yes friends, ROSEMARY…potentially one of the best herbs God ever invented. And lastly, a girl’s best friend: cheese (and two types of cheese at that).
So, I’ll stop waxing poetic about how delicious these rosemary balls are and move on to the recipe!
So I talked to one of the girls from camp who was celiac before I knew I was too. Anyway, I find out about my affilication post-camp and I got in touch because I recalled her taking some kind of pill if she’d unintentionally consumed gluten (aka, decided to have a cookie on the days when we’d get them at our table occasionally.)
Anyway, one of the ones she suggested turned out to be a digestive enzyme called Gluten Ease. I got it a few weeks ago and I’ve found that’s extremely useful because it’s pretty hard living where I do to avoid cross-contamination unless I’m eating at home. Which probably means I’ll need to order another bottle at some point just to keep in my office.
But if you find yourself looking for it or don’t know such things exist (I didn’t) well now you do.
Well that makes 3 positive testimonials for Gluten Ease. What do you think? Have you tried Gluten Ease?
Mardi Gras is a celebration that they have in New Orleans, think about the best festival you’ve ever attended and multiply it by 10. I went to Mardi Gras one year and ate a slice of this amazing King Cake which is a traditional dish served during the festival. Since then I have not eaten any- I keep a gluten free household for my children, well today I found a gluten free recipe on Jules Gluten free & just knew I had to share it with you! Enjoy!
You will need: Pastry Ingredients:
1/4 cup warm water (110 F)
1 Tbs. granulated cane sugar
2 1/4 tsp. (1 packet) highly active, fast rise yeast (e.g. Red Star® Quick Rise Instant Gluten-Free Yeast)
1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
4 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 cup confectioner’s sugar
1-2 Tbs. milk (dairy or non-dairy)
1/4 tsp. pure almond extract (optional)
colored sugar (purple, gold and green)
Prepare the filling by tossing the chopped apples together with the Jules Gluten Free™ All Purpose Flour, brown sugar and cinnamon. In a separate bowl, melt the 4 tablespoons butter, and set both bowls aside.
In a small bowl, combine the warm water, 1 tablespoon sugar and yeast; stir and set aside to proof. If the mixture is not bubbly and doubled in volume after 5-10 minutes, toss out and start again with fresh yeast.
In a large mixing bowl, blend the remaining 3 tablespoons sugar and butter until light and fluffy. Add the milk and eggs and beat until well-integrated. Add only 2 cups of Jules Gluten Free™ All Purpose Flour, salt, baking powder and nutmeg and mix well. Stir in the proofed yeast-sugar-water mixture, then add the remaining 1 cup Jules Gluten Free™ All Purpose Flour. Beat another 1-2 minutes, until the dough is clumping together and is not too sticky.
Prepare a large baking sheet by lining with parchment paper. Turn the dough out onto a silicone pastry mat or onto a clean counter dusted lightly with Jules Gluten Free™ All Purpose Flour (be sure to have enough counter space, at least 30 inches wide). Roll the dough out to an elongated rectangle 24-30 inches long by 9-10 inches wide. Brush on the melted butter for the topping, coating the entire rectangle. Sprinkle the topping mixture on top of the melted butter, spreading to the ends of the rectangle, but leaving 1/2-1 inch without toppings on each of the long sides of the rectangle.
Using a bench scraper or a spatula, gently peel up one of the long sides of the rectangle and begin rolling it as you would a jelly roll. Once the entire pastry is rolled upon itself until no pastry remains unrolled, a 24-30 inch long roll will remain. Gently pull the two ends of the roll together to form a circle or oval. Dabbing the ends of the pastry with water, join the ends together to close the circle. Gently transfer the ring to the parchment-lined baking sheet, or transfer the ring on the silicone baking mat to the baking sheet.
Brush the milk on top of the exposed pastry, then using a large sharp knife, make a cut in the top of the pastry every 2 inches to expose one layer of the roll. Spray a sheet of wax paper with cooking oil, then cover the cake and let rise in a warm spot for 20-30 minutes like a warming drawer or an oven heated to 200º F then turned off.
Preheat oven to 350º F (static) or 325º F (convection).
Remove the wax paper from the cake and bake for 20-25 minutes. Remove to a wire rack to cool. While cooling, mix icing ingredients and drizzle over the cake. Sprinkle colored sugar on top of wet icing, alternating colors between each cut in the top of the cake. Once cooled, insert a pecan or toy baby into the underside of the cake to hide it. Serve when fully cooled.
This is what I made for myself and hubby last night, our Valentine’s dinner. It’s the simplicity of Italy married with the fire of Spain. I don’t have a picture of it because, truthfully I got carried away eating it, but if you imagine; pieces of orange pepper and spicy sausage peeking out from…
I used to love making chicken salad sandwiches. Then I was diagnosed with Celiac and had to cut out the bread. So I would make chicken salad and put it on romaine lettuce and have chicken salad wraps. I would use chicken, salt, pepper, mayo, red onion and dried cranberries for sweetness. I made…
This looks like an amazing lunch I can’t wait to try it! Thanks for Sharing