I cannot believe I have been making brownies from a box all this time. This recipe is super easy unbelievably delicious. No one would ever guess that they’re gluten free.
1 stick melted butter
1 1/2 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon cinnamon
3/4 cup gluten-free flour
3/4 cup coco powder
1/3 cup chocolate chips
Start by combining melted butter and sugar well. Add vanilla, cinnamon, baking soda and flour then mix until combined. Next, add three eggs and continue to mix. Finally, add coco powder and chocolate chip. Combine all ingredients and pour into a square baking dish. Bake at 350 degrees for 35 minutes. Enjoy!
I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.
1 medium carrots
2 inch piece of fresh ginger
2 tablespoons of olive oil
1 tablespoon honey
1 tablespoon vinegar (rice or apple cider vinegar)
2 tablespoons gluten-free soy sauce
Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.
I am a huge fan of classic finger foods. As the Chef of Camp Celiac, I struggle with finding good gluten-free finger foods every summer. This year I was determined to offer a full meal of all the finger foods kids love but kids with Celiac Disease miss out on. This last summer, we had a ton of products for the kids to try. Most items were pre-made so some things were well received while others were not. I love discovering and reviewing great products and this one is a favorite of mine. I have reviewed Foster Farm’s Corn Dogs before but this product deserves special notice. I would recommend Foster Farm’s Corn Dogs as the the best on the market. The cake outside is slightly sweet, it’s soft and holds up to many forms of heating. The dog inside is juicy, not greasy and most importantly, tastes great! This product is win for all ages, a product I will absolutely bring to our campers next year.
Recently, I had a bunch of friends get together to celebrate the end of summer with food, drinks and good times. Foster Farm’s Corn Dogs were a great item to share and no one noted that they were gluten-free. I pre-cooked them, wrapped in foil and just reheated on BBQ in the park. As expected, they are were hit! I have also served them as a fun appetizer, similar to pigs in the blanket. It’s an easy-to-make American classic .
Heat the corn dog as instructed in the oven. When done, gently slide the whole corn dog off the stick. Then, slice the corn dog into 1/2 thick rounds. Serve on a platter with mustard, ketchup and other dipping.
Below is some nutrition information and prep instructions.
|Serving Size: 1 corn dog 75g
Servings Per Container: Varied.
|Amount Per Serving
Calories from Fat 80
|% Daily Value *
|Total Fat 9g
|Trans Fat 0
|Total Carbs 20g
|Dietary Fiber 0g
|Vitamin A 0%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie a day diet.
Available in packs of 6, 9, 16, 20 and 36
Contains soy, eggs
HOW TO HEAT:
- Preheat oven to 350° F
- Frozen heat for 18 minutes
- Thawed heat for 10 minutes
* Caution: Product will be hot
Microwave: On high
- Frozen heat for 48 seconds
- Thawed heat for 30 seconds
- For best results, flip corn dogs halfway through cooking
* Caution: Product will be hot
- Cook at 350° – 375° F
- Frozen heat for 9 minutes
- Thawed heat for 3 minutes
* Caution: Product will be hot
I think I have 10 to 15 different recipes for pancake and waffle batter. This one is a little more unique I’m using cooked rice as the base. This recipe taste a lot like rice pudding and is a unique morning treat. Some Vietnamese bakery items are sort of similar to this.
1/3 Cup cooked white rice
1 tablespoon tapioca flour
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons coconut oil
Start by breaking up the cooked rice in a food processor. Add all the remaining ingredients except coconut oil and continue to blend in the food processor for about one minute until a thick paste is formed. Let the mixture sit for about five minutes and it will begin to thicken up. Place the coconut oil on a large pan and begin to melt over medium heat. Now carefully place large spoonfuls of the batter on the pan to form nice small pancakes. Flip the pancakes after about two minutes and cook the other side for about two minutes. Serve hot with maple syrup or honey.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
Living on the go and being gluten free is always a challenge. I always have granola bars stocked up just incase. Finding something that is all natural, gluten free, high in protein and taste good can be hard.
I received a case of Grab the Gold snack bars to try and I loved them. Taste like an oatmeal cookie combined with a peanut butter cup. With 11 grams of protein it is super filling. A bar that both kids and adults will love. It all fits its a cute bright gold package.
Wanna give them try? Grab one here: http://shop.grabthegold.com/sample—grab-the-gold—1-gluten-free-snack-bar-p14.aspx
Looking for more then a sample? Get a case at a great price here: http://shop.grabthegold.com/grab-the-gold—12-gluten-free-snack-bars-p56.aspx
I recently returned from Vermont and I now have a new found love for Maple Syrup. The real pure stuff. For a long time I have been buying the sugar free low cal stuff but more and more I learn how bad the artificial stuff really is. Plus real maple syrup is paleo friendly and delicious. I have been finding uses for it well beyond pancakes and french toast. I love using it in coffee and with savory items. Try this dressing on any salad and you will amazed.
1/4 Cup Balsamic (the higher the quality the better)
1/4 Cup Olive Oil
4 Tablespoon Real Maple Syrup (Grade B is best)
1 inch of Salt
Place everything in a bowl and whisk well. Store in an airtight container. Serve tossed with any salad.
Quinoa really is a super food. Treat it like rice but it has 9g of protein. It is good on its own or as a side.
1 cup red quinoa
1 cup cherry tomatoes sliced in half
2 cups Water
1/2 cup cilantro
1 Tablespoon Olive Oil
Salt and Pepper
Cook the quinoa as instructed. I prefer 1:2 ratio. For every one cup quinoa I use two cups water. Once cooked let cool in large bowl. Add cilantro, tomatoes, olive oil and lime. Toss well and serve.
I played with a recipe like this when I was taking culinary classes awhile ago. I love cilantro on everything and making a good sauce with it is a great solution. I used it on chicken but your can try steak or even fish. This is a great budget friendly party favorite.
4 Cups cilantro
2 Clover Garlic
1 Tbs Olive Oil
2 Tbs Cider Vinegar
2 Tbs Red Wine (or 1 Tbs Honey)
1 Lime Juiced
1 tsp Salt
1 tsp Pepper
3/4 Jalapeño Seeded and Diced
Place all your ingredients in a food processor or bender and pure well. Store in fridge in an air tight container.
For an easy meal I marinaded 3 pounds of boneless, skinless chicken thighs in half the sauce. The broiled them on each side and served with extra sauce.
Being gluten sensitive causes all kinds of stomach issues. Does not matter how careful I am I still get sick once in awhile. When I do get sick I try to stick to a bland diet for few days to help clear it up. I try to come up with fun things that are super safe and wont irritate my stomach anymore. I came up with this recipe on a whim and it was great.
1 Small Chicken Breast
1 Gluten-Free Chicken Broth Cube
2 Cups Water
1/2 Cup Dry Rice
1 Cup Fresh Baby Spinach
Pinch of Salt and Pepper
Start by sprinkling the chicken with salt and pepper and baking in the oven at 450 degrees until cooked all the way threw. While chicken cooks place rice in pot and add 2 cups water and broth cube. If you cant find the gluten free chicken cube then substitute water and cube for 16 oz of chicken broth. Heat liquid and rice to a boil and cover. Cook for 10-15 minutes and mix every few minutes until most of the water is absorbed and rice is soft. Then cut add baked chicken into small piece and add to rice. Finally toss in the spinach and mix well. Cook for another minute until spinach is wilted. Serve hot with some cracked pepper on top.