After playing with and combining several recipes for Teryaki sauce found on the web I have finally "created" one that is pretty darn good!
Gluten Free Teriyaki Sauce:
1 C. GF Soy Sauce
3/4 C. Water
1/4 C. Sake
1/2 C. Brown Sugar
1/2 C. Turbinado Sugar
1 Tbl. Pressed or minced garlic
2 Tbl. grated ginger
combined and whisk together
(I added a little extra Soy Sauce after I mixed it last night because it was "missing something" and that did the trick but I didn't measure how much I added... no more than 1/2 cup though :)
August 26, 2009
October 22, 2008
Chocolate and Peppermint Cookie Coins
I came across this recipe in the Woman's Day Christmas magazine and it was so easy and worked so well with the Tom Sawyer flour that I just had to post it here.
Chocolate and Peppermint Cookie Coins
From Woman's Day | December 6, 2005
Photo: Jacqueline Hopkins
- Nutrition Facts
- Yield 264 cookie coins
- Amount Per Serving
- Calories NA
- Total Fat NA
- Saturated Fat NA
- Cholesterol NA
- Sodium NA
- Total Carbohydrates NA
- Dietary Fiber NA
- Protein NA
- Active Time: 30 minutes
- Total Time: 3 hours 30 minutes
INGREDIENTS
- 11⁄2 sticks (3⁄4 cup) unsalted butter, softened
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1 cup sugar
- 2 large eggs
- 21⁄2 cups all-purpose flour ( I used Tom Sawyer Flour)
- 1⁄2 tsp vanilla extract
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 tsp peppermint extract (Add a little more if using gluten free flour)
- Liquid green food color
- 4 oz each red and green nonpareils, or coarse (crystal) sugar
PREPARATION
1. Beat butter, baking
2. Remove 11⁄2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain. Stir peppermint extract and remaining 1⁄2 cup flour into dough in large bowl. Add about 10 drops food color. Beat until no white streaks remain. Cover doughs; refrigerate 30 minutes, or until firm.
3. Roll chocolate dough into a fat log. Divide in quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3⁄4-in.-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils. Place ropes on a baking
4. Heat oven to 350ºF. Have baking sheet(s) ready.
5. Slice 1 rope at a time into 1⁄4-in.-thick rounds. Place 1 in. apart on ungreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.
Planning Tip: Can be prepared through Step 3 up to 2 weeks ahead. Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months.
September 8, 2008
Gluten Free Quiche - Make now or Freeze
This year I decided to get myself organized and have been following the Holiday Grand Plan . It suggest you make several freeze ahead meals starting in September so that you are less stressed around the holidays.
Since our 2nd child is due to arrive Mid October and I will have an influx of family here I decided that this may be a good idea so that we can all enjoy our holiday and the new baby.
Today was my first freeze ahead meal and I decided what better than a quiche? It can be a breakfast or a dinner and they are very easy. I have made gluten free quiches before and instead of being bothered with a regular pie crust I typically use frozen hash browns. It's very good!
Here is the recipe I created today:
3 cups loosely packed frozen (but thawed) hash browns
1/3 cup butter melted
6 slices of bacon crisply cooked
6 oz Swiss cheese shredded
1 1/2 cup half-n-half
1/2 t salt
1/4 t nutmeg
1/2 cup cubed cooked ham
1/4 onion chopped
4 eggs
Directions:
1. Preheat oven to 425
2. Squeeze hash browns between paper towels to remove moisture. Press onto bottom and up the sides of a pie plate to form crust (I use a 9inch one)
3. Drizzle melted butter over the crust and bake for 25 minutes. ( if freezing you can turn off oven when done if you are cooking it now turn oven down to 350)
While the crust is cooking:
1. Cook bacon and crumble
2. Shread Cheese
3. Mix Onion, half-n-half, salt, nutmed, cubed ham, and eggs together (I used my kitchen aid mixer but a blender would work too)
When pie crust is out cool to room temp if freezing ahead... if you are cooking now cool slightly.
Sprinkle crumbled backon and cheese on the bottome of the crust then our the egg mixture over the backon and cheese.
To freeze: Flash Freeze pie and container on a cookie sheet, Then cover and seal for storage.
To prepare: Let thaw completely if frozen and bake in a preheated oven at 350 degrees for 30 minutes until top is golden brown and mixture is set.
Cool slightly before serving.
Since our 2nd child is due to arrive Mid October and I will have an influx of family here I decided that this may be a good idea so that we can all enjoy our holiday and the new baby.
Today was my first freeze ahead meal and I decided what better than a quiche? It can be a breakfast or a dinner and they are very easy. I have made gluten free quiches before and instead of being bothered with a regular pie crust I typically use frozen hash browns. It's very good!
Here is the recipe I created today:
3 cups loosely packed frozen (but thawed) hash browns
1/3 cup butter melted
6 slices of bacon crisply cooked
6 oz Swiss cheese shredded
1 1/2 cup half-n-half
1/2 t salt
1/4 t nutmeg
1/2 cup cubed cooked ham
1/4 onion chopped
4 eggs
Directions:
1. Preheat oven to 425
2. Squeeze hash browns between paper towels to remove moisture. Press onto bottom and up the sides of a pie plate to form crust (I use a 9inch one)
3. Drizzle melted butter over the crust and bake for 25 minutes. ( if freezing you can turn off oven when done if you are cooking it now turn oven down to 350)
While the crust is cooking:
1. Cook bacon and crumble
2. Shread Cheese
3. Mix Onion, half-n-half, salt, nutmed, cubed ham, and eggs together (I used my kitchen aid mixer but a blender would work too)
When pie crust is out cool to room temp if freezing ahead... if you are cooking now cool slightly.
Sprinkle crumbled backon and cheese on the bottome of the crust then our the egg mixture over the backon and cheese.
To freeze: Flash Freeze pie and container on a cookie sheet, Then cover and seal for storage.
To prepare: Let thaw completely if frozen and bake in a preheated oven at 350 degrees for 30 minutes until top is golden brown and mixture is set.
Cool slightly before serving.
June 17, 2008
Gluten free, Dairy Free, Egg Free, Nut Free Super Tasty Apple Crisp
It seems like people with food "issues" tend to find each other all over the place, and sometimes you find the right people to be friends with. I'm lucky enough to have friends like this.
Combined our children are gluten free, dairy free, nut free, and egg free due to Celiac disease and food allergies. It is so nice to have friends who are dealing with the same types of things you are because you know there is one safe place for them to have slumber parties, one set of parents who get how important it is to keep your kid away from those foods. Anyhow I'm thankful to have friends like this.
Believe it or not we actually go out to eat and have each other over for dinner. And yes figuring out what everyone can eat is actually quite a process but its also fun. I tasted a full of gluten, nuts, and dairy apple crisp the other day and decided that this would be an easy one to change into an "Allergy Free" tasty treat!
My friends son is allergic to wheat, dairy, nuts, oats, and eggs and her daughter is allergic to Dairy and eggs so I get to play around with lots of fun allergy recipes when they come over for dinner. Anyhow I made a great gluten free, dairy free, egg free, nut free apple crisp that was really good :)
Here is the recipe:
3 Cups Apples, sliced (I just got the presliced apples take the skins off if you have the time)
3/4 cup brown sugar
1/2 cup melted butter substitute (I used Earth Balance® Natural Buttery Sticks)
1/4 cup rice flour or corn starch
2 TBS apple pie spice
1 package of crushed Enjoy life no oats oatmeal cookies
Combine apples, brown sugar, butter, flour and apple pie spice in a large bowl.
Pour into a 9X13 baking dish. bake covered for 15 minutes at 350.
Uncover and top with no oats oatmeal and bake for 5-10 minutes.
I served it with real vanilla ice cream (for those of us who can eat dairy) and NadaMoo vanilla ice cream for the others and it was really good. My friend made it for a family potluck and tried it with a vanilla rice ice cream from Good Karma Foods and said that was really tasty too.
Combined our children are gluten free, dairy free, nut free, and egg free due to Celiac disease and food allergies. It is so nice to have friends who are dealing with the same types of things you are because you know there is one safe place for them to have slumber parties, one set of parents who get how important it is to keep your kid away from those foods. Anyhow I'm thankful to have friends like this.
Believe it or not we actually go out to eat and have each other over for dinner. And yes figuring out what everyone can eat is actually quite a process but its also fun. I tasted a full of gluten, nuts, and dairy apple crisp the other day and decided that this would be an easy one to change into an "Allergy Free" tasty treat!
My friends son is allergic to wheat, dairy, nuts, oats, and eggs and her daughter is allergic to Dairy and eggs so I get to play around with lots of fun allergy recipes when they come over for dinner. Anyhow I made a great gluten free, dairy free, egg free, nut free apple crisp that was really good :)Here is the recipe:
3 Cups Apples, sliced (I just got the presliced apples take the skins off if you have the time)
3/4 cup brown sugar
1/2 cup melted butter substitute (I used Earth Balance® Natural Buttery Sticks)
1/4 cup rice flour or corn starch
2 TBS apple pie spice
1 package of crushed Enjoy life no oats oatmeal cookies
Combine apples, brown sugar, butter, flour and apple pie spice in a large bowl.
Pour into a 9X13 baking dish. bake covered for 15 minutes at 350.
Uncover and top with no oats oatmeal and bake for 5-10 minutes.
I served it with real vanilla ice cream (for those of us who can eat dairy) and NadaMoo vanilla ice cream for the others and it was really good. My friend made it for a family potluck and tried it with a vanilla rice ice cream from Good Karma Foods and said that was really tasty too.
May 30, 2008
Okay so it's been nearly a year and I have been meaning to update this page. Since my last post have I successfully completed a few cake decorating classes, all of which were gluten free. Along with learning some much needed skills I found a great gluten free baking product by Wilton. Its called Cake Release (Grease and flour pans in one step) The flour used is corn flour so it is gluten free!
My final course 1 cake was a chocolate cake with roses.
I also made a picnic cake for my daughters 3rd birthday.
Today I'm in the process of combining a few recipes I have used over the years to create a really awesome birthday cake, though not traditional in any way for myself.
I have taken our family favorite, Tin Roof Icecream, and a favorite desert of mine, Better than Sex Cake and combined the two with a little flare from an old craft kitchen recipe. Here is what I have come up with:
Jensen's Better than Sex on a Hot Tin Roof Icecream Cake:
1 package Pamela's brownie mix
1/2 can low fat sweetened condensed milk
6 Oz caramel ice cream topping
3 heath bars chopped
6 oz hot fudge ice cream topping
1 container of frozen whipped topping
Filling
Tin roof Sundae ice cream (recipe follows)
Directions:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. Let cake cool completely
4. Remove cake from pan and line with foil, with ends of foil extending over sides of pan. Add Softened Tin roof sundae ice cream to the pan.
5. Gently place brownies on top of ice cream pressing gently to secure, Freeze 6 hours or until firm.
6. Invert desert onto serving plate and remove foil, when ready to server spread whipped topping onto top and sides of dessert.
Serve sliced with hot fudge drizzled over the top of the whipped cream.
For the Tin Roof ice cream I chose to make my own but if you can just buy it, just make sure to let it soften before you add it to your cake.
I followed Cafe Johnsonia's ice cream recipe using Cuisinart's Simple Vanilla Ice Cream Recipe
I will post pictures and reviews after tomorrows birthday celebrations.
August 21, 2007
Disneyland Success
We are back home from our whirlwind trip to Arizona and Disneyland. I am happy to say that Disney does gluten free and does it well!
I had read on countless message boards that Disneyland offers gluten free items. I contacted Disney dining to make reservations at a few restaurants and let them know that my daughter needs to be gluten free. They noted that on our reservation, gave me the name and number of the Chef at that restaurant so that we could have everything in place for the day we got there! It was amazing.
Thought we didn't use it I stopped by Town Hall to pick up their gluten free list. I was pleasantly surprised to see that my daughter could have a hot dog with gluten free bun if she liked!
Anyhow this made my life so much easier! Yeah Disney!
*A side note in case you are planning a trip there. We picked up a great little photo book/ autograph book while we were there. It has a place for each Character to sign and on that same page a place for a photograph. Its a great $10 souvenir because my daughter now has a book with pictures of her and Cinderella, Donald Duck, Goofy etc! She just loves it!
I had read on countless message boards that Disneyland offers gluten free items. I contacted Disney dining to make reservations at a few restaurants and let them know that my daughter needs to be gluten free. They noted that on our reservation, gave me the name and number of the Chef at that restaurant so that we could have everything in place for the day we got there! It was amazing.
Thought we didn't use it I stopped by Town Hall to pick up their gluten free list. I was pleasantly surprised to see that my daughter could have a hot dog with gluten free bun if she liked!
Anyhow this made my life so much easier! Yeah Disney!
*A side note in case you are planning a trip there. We picked up a great little photo book/ autograph book while we were there. It has a place for each Character to sign and on that same page a place for a photograph. Its a great $10 souvenir because my daughter now has a book with pictures of her and Cinderella, Donald Duck, Goofy etc! She just loves it!
July 9, 2007
Amazing Coffee Cake
A month or two ago at playgroup a friend of mine made her famous coffee cake. While I was eating it I remembered all the Sundays that my mom would make something similar for us. So I asked for the recipe vowing to create its Gluten free equal.
I have modified Heathers recipe which was modified from her friends (endless modifications) anyhow this is a delicious treat that will fool anyone. Its a perfect recipe for someone new to Celiac disease! This will prove to you that Gluten free can mean delicious too :)
Blue Berry Coffee Cake:
1 Pint Blueberries (I like the small ones the best)
1 can sweetened condensed milk
1 egg
2 tsp lemon peel
3/4 cup + 2 tbs butter divided
2 cups Pamelas Baking and Pancake Mix divided
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
Prehead oven 325
In a large bowl:
Cut 3/4 cups butter in to 1 1/2 cup Pamela's mix
Add egg and sweetened condensed milk and mix well
fold in blueberries
Pour mixture into a 9X9 greased pan
In a small bowl:
Combine 1/2 cup Pamela's mix and brown sugar
Cut in remaining butter (sugar mixture should be crumbly)
Sprinkle on the top
Bake for 1 hour and 10 minutes checking occasionally to see that topping does not get to dark. (Once the topping has reached desired color place tin foil on the coffee cake and continue baking)
This is a great brunch coffee cake and is also delicious with ice cream served on top. Please experiment with fruits, Huckleberries, cherries, even blackberries would be delicious in this as well.
As another option you can leave off the sugar crumble crust the cake is not as sweet but it still tastes delicious!
I'd love to hear what some of you have done with this recipe... if you tried it and did something different please leave a comment letting me know how it turns out!
I have modified Heathers recipe which was modified from her friends (endless modifications) anyhow this is a delicious treat that will fool anyone. Its a perfect recipe for someone new to Celiac disease! This will prove to you that Gluten free can mean delicious too :)
Blue Berry Coffee Cake:
1 Pint Blueberries (I like the small ones the best)
1 can sweetened condensed milk
1 egg
2 tsp lemon peel
3/4 cup + 2 tbs butter divided
2 cups Pamelas Baking and Pancake Mix divided
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
Prehead oven 325
In a large bowl:
Cut 3/4 cups butter in to 1 1/2 cup Pamela's mix
Add egg and sweetened condensed milk and mix well
fold in blueberries
Pour mixture into a 9X9 greased pan
In a small bowl:
Combine 1/2 cup Pamela's mix and brown sugar
Cut in remaining butter (sugar mixture should be crumbly)
Sprinkle on the top
Bake for 1 hour and 10 minutes checking occasionally to see that topping does not get to dark. (Once the topping has reached desired color place tin foil on the coffee cake and continue baking)
This is a great brunch coffee cake and is also delicious with ice cream served on top. Please experiment with fruits, Huckleberries, cherries, even blackberries would be delicious in this as well.
As another option you can leave off the sugar crumble crust the cake is not as sweet but it still tastes delicious!
I'd love to hear what some of you have done with this recipe... if you tried it and did something different please leave a comment letting me know how it turns out!
June 23, 2007
Updated Pantry List
I'm addicted! I keep trying anything gluten free to see if its any good. I have had great success with some and not so great with others. Anyhow my pantry list has changed so I thought I would update it:
Here is what I stock in my pantry now: (All of it gluten free)
Flours: Potato starch/flour, cornstarch, cornmeal, Pamela's baking mix, and Tom Sawyer Flour (I have to mail order this)
Fats: 0 Trans fat Shortening, vegetable or corn oil depending on whats on sale when I need it, butter, Smart Balance, and non stick spray-no alcohol! *I don't use margarine at all.
Sugars: white sugar, brown sugar, powdered sugar, agave nectar, honey, maple syrup, and molasses
Leavening: Baking powder (you do need to read labels on baking powder some have flour added to them), baking soda, yeast
Stabilizers/ Gums: Cream of tartar, xanthan gum, guar gum, carrageenan (when I can find it) and Karaya gum
Flavorings: Vanilla Flavoring, Lemon Flavoring, and almond flavoring (check with the companies to make sure the alcohol used is gluten free I've never found any that contain gluten)
Nuts and other stuff: cocoa, unsweetened chocolate, coconut, semi sweet chocolate chips, food colorings, peanut butter, cashew butter, and pine nuts.
Spices/herbs: salt, cinnamon, nutmeg, ginger, sage, oregano, rosemary, bay leaf, basil, seasoned salt, pepper, red pepper, dill, garlic powder, onion powder, coriander, tumeric, cumin, and cardamom (I have a ton of them...too many to list but all of them are whole spices so they are completely gluten free)
Whole Grains: rice, buckwheat (yes this is gluten free despite the name), Quinoa (seriously one of the best products out there) I use both the traditional and the Inca red kinds, and Flax Seed (not sure if its a grain but I don know where else to put this)
Vinegars: white vinegar, apple cider vinegar, and Balsamic Vinegar
Wine: I always have a dry white, a desert wine, and a Merlot on hand
Canned stuff: Applesauce, pumpkin, pineapple, jelly/jam, refried beans, Bushes baked beans, chicken broth, canned chicken, evaporate milk, sweetened condensed milk, tomato paste, pasta sauce, black beans and Chickpeas
Baking Mixes: Pamela's brownie mix, gluten free pancake mix, Gluten Free Pantry corn bread mix (the best out there as good as or better than Marie Calanders gluteny kind), occasionally I'll get a cake mix but I typically make mine from scratch now and think they taste better.)
Pastas: Annies Gluten free Mac and Cheese, Gluten free spirals, Gluten free penne, and gluten free spaghetti (occasionally I get Lasagna noodles but not often) The best tasting GF pasta out there is Quinoa pasta! Its blended with corn but I like the taste better than wheat pasta and so does my picky husband!
Cereal: Perky'0, Gorilla Munch, Bobs Red Mill hot GF cereal, Dora Stars, and Crispy Brown Rice (careful they make one with barley malt too so read your lables)
Snack bars: GF breakfast bars, and Lara bars, Smart Monkey bars, Fruitabu roll ups, and Jello Pudding
Here is what I have in my fridge (not including leftovers)
Diary: Milk whole and 1%, butter milk (not all the time I get this 1 time a month) cottage cheese, heavy cream (I'm making our ice cream now), cream cheese, unflavored yogurt, cheddar cheese, Parmesan cheese, sour cream, mozzarella, and ricotta cheese
Juice: Lime juice, lemon juice, orange juice (in the freezer for cooking) to drink cranberry or blueberry juice
Eggs (large)
Meats: I buy in bulk so I always have this stuff on hand.... roast beef, ground beef, smoked sausage, Italian sausage, ham, chicken, pork lion, pork chops, steak, flank steak and fish at least once a week
Fresh or frozen fruits and veggies (if in season I get fresh if not I get frozen or if its cheaper to get frozen I do that too): apples, bananas, peaches, raisins, craisins, blue berries, strawberries, orange, cranberries, onions, potatoes, sweet potatoes, zucchini, carrots, bell peppers, green beans, peas, broccoli, corn, Otter pops (because its summer), and ice cream (I'm making it instead of purchasing it so we can have things like cookies and cream ice cream... its great!)
Sauces: BBQ Sauce (Rudy's Country BBQ has a gluten free sauce and Austins Own is also gluten free), Wheat free Soy Sauce, salad dressing, ketchup, Mayo, mustard, and tobasco (Because my husband eats gluteny bread at lunch we have 2 of anything that requires putting a knife into... I just makes sure to mark one Gluten free with a sharpie!)
I've found that I can just about make ANYTHING from a regular cookbook using these ingredients... I use the Tom Sawyer Flour only for baking cookies and thickening gravy.
Here is what I stock in my pantry now: (All of it gluten free)
Flours: Potato starch/flour, cornstarch, cornmeal, Pamela's baking mix, and Tom Sawyer Flour (I have to mail order this)
Fats: 0 Trans fat Shortening, vegetable or corn oil depending on whats on sale when I need it, butter, Smart Balance, and non stick spray-no alcohol! *I don't use margarine at all.
Sugars: white sugar, brown sugar, powdered sugar, agave nectar, honey, maple syrup, and molasses
Leavening: Baking powder (you do need to read labels on baking powder some have flour added to them), baking soda, yeast
Stabilizers/ Gums: Cream of tartar, xanthan gum, guar gum, carrageenan (when I can find it) and Karaya gum
Flavorings: Vanilla Flavoring, Lemon Flavoring, and almond flavoring (check with the companies to make sure the alcohol used is gluten free I've never found any that contain gluten)
Nuts and other stuff: cocoa, unsweetened chocolate, coconut, semi sweet chocolate chips, food colorings, peanut butter, cashew butter, and pine nuts.
Spices/herbs: salt, cinnamon, nutmeg, ginger, sage, oregano, rosemary, bay leaf, basil, seasoned salt, pepper, red pepper, dill, garlic powder, onion powder, coriander, tumeric, cumin, and cardamom (I have a ton of them...too many to list but all of them are whole spices so they are completely gluten free)
Whole Grains: rice, buckwheat (yes this is gluten free despite the name), Quinoa (seriously one of the best products out there) I use both the traditional and the Inca red kinds, and Flax Seed (not sure if its a grain but I don know where else to put this)
Vinegars: white vinegar, apple cider vinegar, and Balsamic Vinegar
Wine: I always have a dry white, a desert wine, and a Merlot on hand
Canned stuff: Applesauce, pumpkin, pineapple, jelly/jam, refried beans, Bushes baked beans, chicken broth, canned chicken, evaporate milk, sweetened condensed milk, tomato paste, pasta sauce, black beans and Chickpeas
Baking Mixes: Pamela's brownie mix, gluten free pancake mix, Gluten Free Pantry corn bread mix (the best out there as good as or better than Marie Calanders gluteny kind), occasionally I'll get a cake mix but I typically make mine from scratch now and think they taste better.)
Pastas: Annies Gluten free Mac and Cheese, Gluten free spirals, Gluten free penne, and gluten free spaghetti (occasionally I get Lasagna noodles but not often) The best tasting GF pasta out there is Quinoa pasta! Its blended with corn but I like the taste better than wheat pasta and so does my picky husband!
Cereal: Perky'0, Gorilla Munch, Bobs Red Mill hot GF cereal, Dora Stars, and Crispy Brown Rice (careful they make one with barley malt too so read your lables)
Snack bars: GF breakfast bars, and Lara bars, Smart Monkey bars, Fruitabu roll ups, and Jello Pudding
Here is what I have in my fridge (not including leftovers)
Diary: Milk whole and 1%, butter milk (not all the time I get this 1 time a month) cottage cheese, heavy cream (I'm making our ice cream now), cream cheese, unflavored yogurt, cheddar cheese, Parmesan cheese, sour cream, mozzarella, and ricotta cheese
Juice: Lime juice, lemon juice, orange juice (in the freezer for cooking) to drink cranberry or blueberry juice
Eggs (large)
Meats: I buy in bulk so I always have this stuff on hand.... roast beef, ground beef, smoked sausage, Italian sausage, ham, chicken, pork lion, pork chops, steak, flank steak and fish at least once a week
Fresh or frozen fruits and veggies (if in season I get fresh if not I get frozen or if its cheaper to get frozen I do that too): apples, bananas, peaches, raisins, craisins, blue berries, strawberries, orange, cranberries, onions, potatoes, sweet potatoes, zucchini, carrots, bell peppers, green beans, peas, broccoli, corn, Otter pops (because its summer), and ice cream (I'm making it instead of purchasing it so we can have things like cookies and cream ice cream... its great!)
Sauces: BBQ Sauce (Rudy's Country BBQ has a gluten free sauce and Austins Own is also gluten free), Wheat free Soy Sauce, salad dressing, ketchup, Mayo, mustard, and tobasco (Because my husband eats gluteny bread at lunch we have 2 of anything that requires putting a knife into... I just makes sure to mark one Gluten free with a sharpie!)
I've found that I can just about make ANYTHING from a regular cookbook using these ingredients... I use the Tom Sawyer Flour only for baking cookies and thickening gravy.
June 21, 2007
Long time No post
I'm not really sure how many people are actually keeping up with my blog but I know it has been AGES since my latest post.
I am happy to report that Otter pops are indeed gluten free! One more thing to add to my summer time treat list!
I am happy to report that Otter pops are indeed gluten free! One more thing to add to my summer time treat list!
April 17, 2007
Making Progress
I've been meaning to post for a while but have not found the time. Most of you know that I do in home daycare so my days are full to say the least.
For the past couple of weeks my daughter (now 2 years old) has been identifying things that have gluten in them and pointing them out. She told my husband on Saturday that his pancakes at Village Inn "Have Gluten in there." Though she has not quite grasped the concept of what gluten is, she is making progress! Soon enough she will be label reading with me! It was nice to see that she is beginning to understand her dietary restrictions!
For those of you who don't know my husband and I have chosen to have a gluten free home (in regards to our food we do let others bring in gluten products) When we go out to eat my husband and I both order what we like for ourselves. We chose do this for several reasons:
1. We feel that our daughter should be able to pick up a peice of food in our kitchen/pantry and know that it is going to be safe for her to eat because this is about the only place she will be able to have that kind of luxury.
2. We want her to learn to make the appropriate choice when it comes to ordering foods without gluten in them. That means teaching her that some things on menu's are no okay for her to eat.
3. We wanted to teach her early that sharing food is a REALLY bad idea. This is why I allow other children to bring gluten products into my home. Hopefully this will teach her that what other kids have is not okay for her to eat!
I guess I wont know if my theory's work for the next 10-15 years but what parents do. At least we are seeing a little progress now!
For the past couple of weeks my daughter (now 2 years old) has been identifying things that have gluten in them and pointing them out. She told my husband on Saturday that his pancakes at Village Inn "Have Gluten in there." Though she has not quite grasped the concept of what gluten is, she is making progress! Soon enough she will be label reading with me! It was nice to see that she is beginning to understand her dietary restrictions!
For those of you who don't know my husband and I have chosen to have a gluten free home (in regards to our food we do let others bring in gluten products) When we go out to eat my husband and I both order what we like for ourselves. We chose do this for several reasons:
1. We feel that our daughter should be able to pick up a peice of food in our kitchen/pantry and know that it is going to be safe for her to eat because this is about the only place she will be able to have that kind of luxury.
2. We want her to learn to make the appropriate choice when it comes to ordering foods without gluten in them. That means teaching her that some things on menu's are no okay for her to eat.
3. We wanted to teach her early that sharing food is a REALLY bad idea. This is why I allow other children to bring gluten products into my home. Hopefully this will teach her that what other kids have is not okay for her to eat!
I guess I wont know if my theory's work for the next 10-15 years but what parents do. At least we are seeing a little progress now!
March 22, 2007
Our first gluten free birthday success!
My daughters birthday was a success! Everything was gluten free and it was wonderful! I recommend having a completely gluten free birthday party it allows everyone to enjoy things just a little more! On a personal note I just decided that it was her birthday at her birthday everything there should be something she could eat! Plus then I didn't have to bee the food watchdog!
I planned a circus themed birthday party and though it was much smaller than what I have seen people do with a circus theme party it was still way crazy and I admittedly went a little overboard!
We put streamers up in our dining room to make it look like a Big Top Tent, we had a moonwalk for the kids to play with, pin the nose on the clown, and a fishing game. The kids had a blast.
As far as the food went we ordered Rudy's Country BBQ! It's a Texas thing but everything there is gluten free except for baked goods and their creamed corn! My mom is diabetic so I had a veggie tray for her and some fruit for those of us who didn't want to stuff ourselves with meat all afternoon.
I made the birthday cake a week before and decorated it the day before the party. It was delicious! I swear I am a walking advertisement for Tom Sawyer Gluten Free Flour
It was a very simple way to make a big top cake. I just made a round cake and topped it with a paper tent that I had colored and cut out the night before! Then frosted it all one color! I have to say for not having a clue how to decorate a birthday cake it was not half bad! Better yet everyone loved the cake! You know you have hit the jackpot when people are asking for your recipe and its gluten free! (yes the recipe will follow my rambling)
So a good time was had by all... next year I am going a more simple route! A pick-nick party, at a park with a playground! Should be lots of gluten free fun!
Chocolate Cake Recipe: (adapted from Martha Stewart's Chocolate Cake recpie)
Baking Time: 45 to 55 minutes
Cooling Time: 1 hour, 20 minutes
Total Time: 2 hours, 55 minutes
1 1/2 Cups unsweetened cocoa powder, plus more for dusting
1 1/2 Teaspoons salt
3 Heaping Cups Tom Sawyer Gluten Free Flour
1 Tablespoon baking soda
3/4 Cup vegetable oil
1 1/2 Cups buttermilk
3 Cups sugar
1 1/2 Teaspoons vanilla extract
1 1/2 Teaspoons baking powder
4 large eggs, separated* (See directions), and lightly beaten
1 1/2 Cups hot water
2 8-by-2 inch round cake pans
Parchment paper
Flour sifter
Electric mixer and bowl
Rubber spatula
Long serrated knife
Directions
*Egg separation note: Reserve 2 egg whites from your 4 eggs for use at the end of the mixing process!
- Preheat oven to 350 degrees;. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
- Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
- In Another bowl beat the remaining egg whites until stiff peaks form.
- Fold egg whites into batter.
- Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
- Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove.Discard paper. Cool completely on racks, top side up
March 14, 2007
2 years old today!
It's 7:39 in the morning and I'm the only one awake in the house. 2 years ago today my daughter was born :) 9 lbs 13 oz with a 15 inch head. Yes she was a big baby, and yes she was born via c-section afters hours of not being able to get her head to move down!
Anyhow I've always like chunky babies but these past 8 months have taught me that you get what you need. My daughter needed to be big so that when Celiac Disease hit she would be healthy!
We have now been gluten free for 6 months, I even had a gluten free birthday party for her on Saturday (pictures coming soon). Everyone enjoyed my cake! (I will post the recipe).
I find it strange that today instead of remembering her birth I remember going gluten free, I remember how hard everyone told me it would be, and I remember how afraid I was that my daughter's new diet was going to make her stand out. Funny how 6 months can change that.
My grocery bill has dropped, I've cut my shopping bill in half, and I've even started trying to diet and stay gluten free myself! I hardly think about this anymore... its now just a part of life... as it should be!
Anyhow I've always like chunky babies but these past 8 months have taught me that you get what you need. My daughter needed to be big so that when Celiac Disease hit she would be healthy!
We have now been gluten free for 6 months, I even had a gluten free birthday party for her on Saturday (pictures coming soon). Everyone enjoyed my cake! (I will post the recipe).
I find it strange that today instead of remembering her birth I remember going gluten free, I remember how hard everyone told me it would be, and I remember how afraid I was that my daughter's new diet was going to make her stand out. Funny how 6 months can change that.
My grocery bill has dropped, I've cut my shopping bill in half, and I've even started trying to diet and stay gluten free myself! I hardly think about this anymore... its now just a part of life... as it should be!
March 9, 2007
Gluten Free Red Velvet Cake
I've been meaning to upload this picture for quite a while, I finally found the time tonight.I made the most delicious red velvet cake for Valentines Day. A tradition my mom started long ago that I though I would have to break. Nope no way! I made it gluten free and it was GOOD!
I adapted the recipe from a few others and then tried a few new tricks to see if I could add height to my cake. The tricks worked and I am going to keep doing them! I used my most favorite gluten free flour, Tom Sawyer !
Here is the recipe plus my tricks! No secrets here just good cake! I want your cake to be as wonderful as mine. Please let me know if you try this!
3/4 cups unsalted butter at room temperature
2 1/2 cups Tom Sawyer flour sifted
1/4 up cocoa
1 1/2 teaspoon baking powder
2 cups sugar
2 eggs, 2 egg yolks, 2 egg whites (total of 4 eggs see directions. I separated these for a reason)
1 tablespoon vanilla (I always add a bit more GF flours need more flavors)
1/4 teaspoon salt
2 bottles of red food coloring
3 tablespoons warm water
1 cup butter milk
1 teaspoon baking soda
1 tablespoon cider vinegar
Preheat oven to 350
Butter two 8 inch cake pans, line with parchment paper and butter again. Dust pans with cocoa and tap out the excess. Set aside.
In a medium bowl sift together flour, cocoa, and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, beat on medium speed until light and fluffy, about 15 minutes. Add 2 whole eggs plus 2 egg yolks one at a time, beating well after each addition. Add the vanilla, salt, food coloring, and water; beat scraping down the sides of the bowl until well combined. Add reserved dry ingredients (except for baking soda) alternating with the buttermilk. beat on low speed until well combined.
In a separate bowl beat egg whit until medium peaks form (room temperature eggs beat best)
In a small bowl swirl baking soda and vinegar together. Add to batter. beat on medium speed for about 5 seconds. Fold in egg white mixture (this helps give your cake height) Divide batter between prepared pans, and bake until a cake tester inserted int other center comes out clean, 25-30 minutes. Transfer to a wire rack to cool (15 minutes) turn cakes out ont0 rack and let stand until completely cool.
Cream Cheese Frosting for Cake:
1 stick unsalted butter at room temperature
8oz cream cheese room temperature
1 cup confectioners sugar sifted
1 teaspoon vanilla extract
(optional) 1/4 cup chopped walnuts or pecans
Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy (about 2 minutes). Add cream cheese and beat until well combined and fluffy (about 2 minutes) Add sugar and vanilla, and beat until combined, (about 2 minutes) . Fold in walnuts or pecans if using them.
March 4, 2007
GlutenFreeda Goes Free!!!!
You can now register for a 90 day free trail at GlutenFreeda.com ! Something I have been waiting for!
I'll post more updates as I use their site! Try it out with me!
I'll post more updates as I use their site! Try it out with me!
February 12, 2007
Delicious Gluten Free Crab Cakes
Last night I made the most delicious gluten free crab cakes! I made them too big and they fell apart when I flipped them but I will make them again they were GREAT.
Here is the recipe: I combined everything in a food processor then made the cakes.
1/2 lb crab meat (I used imitation crab)
1/2 cup GF sourdough bread crumbs (I make GF the crumbs from the heels of my baked bread)
2 tablespoons mayo
2 tablespoons chopped parsley
1 tablespoon mustard (from a bottle)
2 green onions minced
1 tablespoon green pepper minced
a few dashes of Worcestershire sauce
1 egg beaten
salt and pepper
juice of 1 lemon
1 tablespoon of oil for frying
Combine all ingredients in a food processor and blend. Add more salt and pepper to taste. Form in to cakes (I should have made about 8 small instead of 4 big) Heat oil in a large skillet. FRy the cakes on medium heat until golden brown (about 3 minutes each side)
I served them over rice with tarter sauce it was delicious!
Here is the recipe: I combined everything in a food processor then made the cakes.
1/2 lb crab meat (I used imitation crab)
1/2 cup GF sourdough bread crumbs (I make GF the crumbs from the heels of my baked bread)
2 tablespoons mayo
2 tablespoons chopped parsley
1 tablespoon mustard (from a bottle)
2 green onions minced
1 tablespoon green pepper minced
a few dashes of Worcestershire sauce
1 egg beaten
salt and pepper
juice of 1 lemon
1 tablespoon of oil for frying
Combine all ingredients in a food processor and blend. Add more salt and pepper to taste. Form in to cakes (I should have made about 8 small instead of 4 big) Heat oil in a large skillet. FRy the cakes on medium heat until golden brown (about 3 minutes each side)
I served them over rice with tarter sauce it was delicious!
February 1, 2007
FDA's Proposed Gluten Free Guidlines
In one of my various Celiac newsletters I came across the FDA's proposed Gluten free Guidelines and Questions and Answers.
I myself am a bit shocked that oats were not included on the "forbidden grain" list because so many of them have been cross contaminated and the jury is still out on if their protein is close enough to gluten to cause damage.
Upon further reading I am unsure if they are referring to all oats or just gluten free oats. Something that in my opinion needs to be clarified.
I was sadly disappointed that this proposal mentions nothing about labeling gluten in drugs. As stated in a previous post I had to get my daughters antibiotics compounded because the Name Brand and Generic both had gluten in them. (I know I know it was labeled) But there have been a number of other times that I have taken an OTC drug to the pharmacist to ask if it was gluten free and received the answer "Unless it says wheat, barley, rye, or gluten" in the active or inactive ingredients we have no way of knowing.
It pains me to say but if someone had a toddler who was just diagnosed with Celiac disease and needed a decongestant on a Sunday morning. The would know what we as moms go through. Especially when we find out the one medicine we know is gluten free is being reformulated and isn't on shelves anymore. Then the battle how bad is the medicine needed.. bad enough to possibly gluten her or not. Until one of them has actually sat on the floor of a drugstore crying because it shouldn't be this hard to keep your child healthy, I don't think we'll ever have a great system for gluten free labeling.
To make comments on the FDA's proposal you must submit them in writing by APRIL 23,2007 to:
Division of Dockets Management
Food and Drug Administration
5630 Fischers Lane Room 1061 (HFA-305)
Rockville, MD 20852
I myself am a bit shocked that oats were not included on the "forbidden grain" list because so many of them have been cross contaminated and the jury is still out on if their protein is close enough to gluten to cause damage.
Upon further reading I am unsure if they are referring to all oats or just gluten free oats. Something that in my opinion needs to be clarified.
I was sadly disappointed that this proposal mentions nothing about labeling gluten in drugs. As stated in a previous post I had to get my daughters antibiotics compounded because the Name Brand and Generic both had gluten in them. (I know I know it was labeled) But there have been a number of other times that I have taken an OTC drug to the pharmacist to ask if it was gluten free and received the answer "Unless it says wheat, barley, rye, or gluten" in the active or inactive ingredients we have no way of knowing.
It pains me to say but if someone had a toddler who was just diagnosed with Celiac disease and needed a decongestant on a Sunday morning. The would know what we as moms go through. Especially when we find out the one medicine we know is gluten free is being reformulated and isn't on shelves anymore. Then the battle how bad is the medicine needed.. bad enough to possibly gluten her or not. Until one of them has actually sat on the floor of a drugstore crying because it shouldn't be this hard to keep your child healthy, I don't think we'll ever have a great system for gluten free labeling.
To make comments on the FDA's proposal you must submit them in writing by APRIL 23,2007 to:
Division of Dockets Management
Food and Drug Administration
5630 Fischers Lane Room 1061 (HFA-305)
Rockville, MD 20852
January 31, 2007
Penny-wise and Gluten Free too
Before you read any further you must know that it really irks me when people claim they CAN'T do something. Lately my annoyance has been with other families who have a gluten free child at home.
Their children are constantly being accidentally 'glutened' because the entire house is not gluten free. I find that unacceptable because gluten (in my mind) is a slow poison and could eventually kill a person with Celiac Disease! There is no excuse for blatant cross contamination in the home (This means things like using the same butter, peanut butter, or even the same toaster!) I know even those of us make mistakes, assuming one product is gluten free and it has changed... that happens and those kind of mistakes are just a part of life... I'm talking about the mistakes that could have and should have been avoided!
There are basically 2 reasons why an entire household as not gone gluten free:
1. Someone or the rest of the family doesn't like the taste of gluten free foods.
2. It's too expensive for my entire family to be gluten free.
I say BAH to both! Lets take the first excuse:
Who cares if the rest of the family doesn't like it right away?? I didn't like diet coke for a long time either but now I'm used to it and prefer it over regular. When my husband and I found out my daughter had Celiac disease we knew instantly we'd have to all be gluten free (inside the home). She's a toddler and like to eat what I eat... and I simply am not going to be making 2 different breakfasts, 2 different lunches, and 2 different dinners for the rest of my life. My time is more valuable than that. To those people who won't go gluten free even after their child has been 'glutened' multiple times in their own home I say You are a parent now... do what right for your child! End of story!
The second excuse is the most popular and I am not as annoyed with people who use it. And some people have a valid argument especially if their child has other food allergies/intolerances.. that can make it hard. For the rest of us who are just gluten free (no other food allergies/intolerances) I'm here to tell you that you can be gluten free without breaking the bank! I know I've done it! It took some time and organization on my part but its been a $$ saver and a time saver at the grocery store.
Here is how to do it:
How does this list save me $$ ??
With the list I am able to purchase most of my meat at Costco (same type of store as Sam's club) Other items I get there... frozen veggies, cheeses, canned foods, pasta sauce, rice, and spices.
We go once a month and each month I have to buy less and less because the meat is in bulk so it can feed us for 2-3 months.
Then my weekly list is cut down by a lot... I typically buy fruits, veggies, milk, and the occasional meat that I couldn't find at Costco.
Anyhow my costco bill now is anywhere between $100-$250 a month (depending on if we need dog food or some other random thing my husband thinks of) and my weekly grocery bill is anywhere from $55-80 a week.
If you do the math: I range from $320 a month for groceries to $570 (This is really high because I don't ever spend $80 all 4 weeks in one month)
For those of you who want the weekly range: its $80 - $142.50 (Again I think the only time it would be this high is if we had company or it was a holiday)
So taking the averages: We are looking at a little over $100 a week for a family of 3 (one big eater) and a dog. All of whom are gluten free except for the dog (His food is in a room not accessible by my daughter.
So for all of you who are struggling with the cost of gluten free food my top 10 tips for being frugal are:
I know I was harsh at the beginning of the post. But to all the "can't doers" out there STOP IT!! You can do it you just have to take the time to try!
Their children are constantly being accidentally 'glutened' because the entire house is not gluten free. I find that unacceptable because gluten (in my mind) is a slow poison and could eventually kill a person with Celiac Disease! There is no excuse for blatant cross contamination in the home (This means things like using the same butter, peanut butter, or even the same toaster!) I know even those of us make mistakes, assuming one product is gluten free and it has changed... that happens and those kind of mistakes are just a part of life... I'm talking about the mistakes that could have and should have been avoided!
There are basically 2 reasons why an entire household as not gone gluten free:
1. Someone or the rest of the family doesn't like the taste of gluten free foods.
2. It's too expensive for my entire family to be gluten free.
I say BAH to both! Lets take the first excuse:
Who cares if the rest of the family doesn't like it right away?? I didn't like diet coke for a long time either but now I'm used to it and prefer it over regular. When my husband and I found out my daughter had Celiac disease we knew instantly we'd have to all be gluten free (inside the home). She's a toddler and like to eat what I eat... and I simply am not going to be making 2 different breakfasts, 2 different lunches, and 2 different dinners for the rest of my life. My time is more valuable than that. To those people who won't go gluten free even after their child has been 'glutened' multiple times in their own home I say You are a parent now... do what right for your child! End of story!
The second excuse is the most popular and I am not as annoyed with people who use it. And some people have a valid argument especially if their child has other food allergies/intolerances.. that can make it hard. For the rest of us who are just gluten free (no other food allergies/intolerances) I'm here to tell you that you can be gluten free without breaking the bank! I know I've done it! It took some time and organization on my part but its been a $$ saver and a time saver at the grocery store.
Here is how to do it:
- Make a list of all of your favorite foods (entire family) gluten free or not. I did breakfast and dinner because we usually eat leftovers for lunch. (You need about 27 dinners)
- Highlight all the meals that are already gluten free
- Put a question mark next to the ones that could be gluten free but you are not sure about
- Leave all that are full of gluten blank
- Look up your "?" and find out if they have gluten in them... change on your list accordingly
- Look up all that are full of gluten and see if you can find a GF recipe for that meal (I found gf recipes for all my meals that had gluten in them)
- Print out a monthly calender and start writing down meals on each day. On the back make 4 columns labeled (week 1, week 2, week 3, week 4)
- Write out all the ingredients you need for each week in the column
- Now you have a basic shopping list for a month! (for me its my basic shopping list each month because I rotate these meals.
How does this list save me $$ ??
With the list I am able to purchase most of my meat at Costco (same type of store as Sam's club) Other items I get there... frozen veggies, cheeses, canned foods, pasta sauce, rice, and spices.
We go once a month and each month I have to buy less and less because the meat is in bulk so it can feed us for 2-3 months.
Then my weekly list is cut down by a lot... I typically buy fruits, veggies, milk, and the occasional meat that I couldn't find at Costco.
Anyhow my costco bill now is anywhere between $100-$250 a month (depending on if we need dog food or some other random thing my husband thinks of) and my weekly grocery bill is anywhere from $55-80 a week.
If you do the math: I range from $320 a month for groceries to $570 (This is really high because I don't ever spend $80 all 4 weeks in one month)
For those of you who want the weekly range: its $80 - $142.50 (Again I think the only time it would be this high is if we had company or it was a holiday)
So taking the averages: We are looking at a little over $100 a week for a family of 3 (one big eater) and a dog. All of whom are gluten free except for the dog (His food is in a room not accessible by my daughter.
So for all of you who are struggling with the cost of gluten free food my top 10 tips for being frugal are:
- By name brand companies that label their products well... like Kraft and Hershey's
- Make at leas a weekly menu (monthly is better because you can rotate it)
- Call companies for their list of gluten free foods (They send you coupons with the list)
- Veggies, Meat, rice, and fruit always gluten free!
- Compare products that say gluten free to regular brands (Call if you have to) my only 'special' products are cereal, pasta, flower, and cake mixes.
- Find a friend for mail order. Buying in bulk is cheaper but who needs all that food? split the cost of the food and shipping if you can!
- Stock up your pantry with gluten free essentials.
- Make a list to go shopping and don't stray from it (this eliminates impulse purchases)
- Find and take a gluten free cooking class or baking class (it helps to make you a more confidant shopper as well as chef)
- Check out stores other than health food stores. I am able to do 99.9% of my shopping at a regular chain grocery store. I rarely have to journey to Whole foods anymore.
I know I was harsh at the beginning of the post. But to all the "can't doers" out there STOP IT!! You can do it you just have to take the time to try!
January 27, 2007
MRSA strikes again
I woke up this morning and was blessed with "polka-dots" much like my daughters. We had planned on visiting the Austin Children's Museum but instead spent that time waiting at the Dr. after hours clinic. I too have contracted the staff infection, thank god for antibiotics! I only have about 11 spots but they are sore when touched.
While we were out we decided to stop by Wild Wood Art Cafe and grab lunch. I've been there before because nearly everything on their menu is gluten free. My husband had a hot pastrami sandwich, and my daughter and I split a pork enchilada. We were all happy with our lunch choices but today I decided to take advantage of their baked goods section. My daughter had a gluten free ding-dong and loved it! My husband had the richest chocolate cake (also gluten free), and I tried the Italian creme cake! They were just amazing I really have no words for them. I'm hoping that someday they will offer gluten free baking classes I would love to get a few tips from them!
On a side note:
Play Dough has been my biggest issue lately. I really would like my daughter to start playing with it. I've made it myself but I'm lazy and really just want something that comes out of a tub like the real thing. I've found it! Like most gluten free products it is a bit more expensive but to me its worth the extra price Colorations Gluten Free Dough. If you are interested in the GF homemade recipe here is the one I've had the best luck with: (From the Celiac Sprue Association's Website)
½ cup rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired
Directions:
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag.
While we were out we decided to stop by Wild Wood Art Cafe and grab lunch. I've been there before because nearly everything on their menu is gluten free. My husband had a hot pastrami sandwich, and my daughter and I split a pork enchilada. We were all happy with our lunch choices but today I decided to take advantage of their baked goods section. My daughter had a gluten free ding-dong and loved it! My husband had the richest chocolate cake (also gluten free), and I tried the Italian creme cake! They were just amazing I really have no words for them. I'm hoping that someday they will offer gluten free baking classes I would love to get a few tips from them!
On a side note:
Play Dough has been my biggest issue lately. I really would like my daughter to start playing with it. I've made it myself but I'm lazy and really just want something that comes out of a tub like the real thing. I've found it! Like most gluten free products it is a bit more expensive but to me its worth the extra price Colorations Gluten Free Dough. If you are interested in the GF homemade recipe here is the one I've had the best luck with: (From the Celiac Sprue Association's Website)
½ cup rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired
Directions:
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag.
January 26, 2007
Compounding Pharmacies my new best friend
My daughter has had some strange looking bumps develop and spread over the past few days. I really thought they were the chicken pox (even though she's had the vaccine) Today we headed to the Pediatrician to check them out. We were immediately put into a quarantined room because at first glance they too thought "Chicken Pox" However after further examination it has been determined that she has MRSA (staff infection). Controlled by antibiotics.
I reminded her pediatrician that occasionally medications did contain gluten so she added to the prescription that it needed to be gluten free. I tried Wallgreens first and reminded the pharmacist that she needed to call to confirm that the medication was gluten free. It turns out that it had quite a lot of gluten in it. She looked through several other medications that could be used and they all had gluten in them as well. She let me know (actually reminded me because I have used them before) that here in Austin we have several compounding pharmacies and suggested I try the nearest one.
Again when I got to the compounding pharmacy (Peoples) we found that all the medicines they had to treat the bacterial infection also included gluten :( Fortunately they could make a few phone calls and get the 'recipe' for a gluten free formula for this antibiotic! MY out of pocked expense will be about $50 but I will be reimbursed by my insurance company! I am VERY thankful that these pharmacies are still around!
As soon as I got home I called my insurance company (We've switched since my daughters original diagnosis) and asked them what happens when I have to go to a compounding pharmacy to get a medication that needs to be MADE gluten free. They were shockingly helpful! They sent me to their website and walked me through the steps for finding, filling out, and submitting the reimbursement form! He also is sending me several forms so that I "don't always have to print them out on my home computer!"
Being a mom I started to think about the possibilities of being on a family vacation and having to find a Compounding Pharmacy because kids like to get sick at the most inconvenient time! For all you out there an Accredited Compounding Pharmacy list at the Pharmacy Compounding Accreditation Board.
I reminded her pediatrician that occasionally medications did contain gluten so she added to the prescription that it needed to be gluten free. I tried Wallgreens first and reminded the pharmacist that she needed to call to confirm that the medication was gluten free. It turns out that it had quite a lot of gluten in it. She looked through several other medications that could be used and they all had gluten in them as well. She let me know (actually reminded me because I have used them before) that here in Austin we have several compounding pharmacies and suggested I try the nearest one.
Again when I got to the compounding pharmacy (Peoples) we found that all the medicines they had to treat the bacterial infection also included gluten :( Fortunately they could make a few phone calls and get the 'recipe' for a gluten free formula for this antibiotic! MY out of pocked expense will be about $50 but I will be reimbursed by my insurance company! I am VERY thankful that these pharmacies are still around!
As soon as I got home I called my insurance company (We've switched since my daughters original diagnosis) and asked them what happens when I have to go to a compounding pharmacy to get a medication that needs to be MADE gluten free. They were shockingly helpful! They sent me to their website and walked me through the steps for finding, filling out, and submitting the reimbursement form! He also is sending me several forms so that I "don't always have to print them out on my home computer!"
Being a mom I started to think about the possibilities of being on a family vacation and having to find a Compounding Pharmacy because kids like to get sick at the most inconvenient time! For all you out there an Accredited Compounding Pharmacy list at the Pharmacy Compounding Accreditation Board.
January 19, 2007
2007 30th Annual CSA Conference- Tuson, Arizona
I was fiddling around on the computer today and found out that the Celiac Sprue Association is having their annual conference in
I've also been thinking a lot about having my ducks in a row for for when my daughter begins school (I know its a long time away). After teaching for 4 years I am convinced that any child with Celiac disease should be on a 504 plan to help insure that they will remain gluten free out of the home. I guess there is some controversy about this because people don't want their kid to be "labeled" but I know a legal document makes teachers and schools think 2 or 3 times before they give things to kids and thats what I want... and insurance policy! Especially since I live in a great but backward school district. I can see a teacher thinking that I am just a paranoid mom and giving my daughter a cupcake because all the other kids got one too! His/her heart might be in the right place but not his/her brain!
I've found a Parents guide to Section 504. I'm glad I looked into it so early because I have identified several problems with get tining the school to go along with a 504 plan. At least now I have time to do some research to counter what they have to say!
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