Another Rookie Mistake

Veggie SausageSo, I’ve been doing this vegan diet, Dr. Fuhrman’s Eat to Live diet. I chose Sunday as my ‘cheat day,’ where I would have some treats without going nuts. I decided to have some Morningstar Veggie Sausage Patties for breakfast as a special treat. I didn’t even read the ingredients. I’m almost always careful about things like that. During church, I started to feel sick. By the time I got home, I was in real gastric distress. Yuck! I felt horrible. To coin a term from Amanda on http://celiacandallergyadventures.wordpress.com/, I felt like I had been glutened. I couldn’t imagine where I could have eaten any gluten. Then I remembered that I had the veggie patties and sure enough, the number one ingredient was wheat (in the TVP). Duh! The number one ingredient: not even hidden in something like modified food starch. Another rookie mistake. Oh, well, you live and you learn. Moral of the story: read the ingredients!

By the way, my way of dealing with being glutened is to take a big glass of metamucil, drink lots of water, and maybe some tea. My go-to teas are Traditional Medicinal’s Eater’s Digest tea with a bag of dandelion root tea thrown in. I also like licorice root tea and in the summer and fall, I’ll have fresh peppermint thrown into some boiling water for tea. I know there are some medicines out there to use, but I prefer the flush it out and soothe the stomach route.

Here’s to your health!eater's digest

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Gluten Free Almond Pancakes

Almond PancakesWe’re all morning people in our house, so breakfast is a big deal. Of course, there’s always the standard eggs, and of course bacon. Once in a while I like a good pancake or waffle too. So, I’ve been experimenting with pancake recipes. This one turned out to be post worthy. It turns out to be a very delicate pancake, but very fluffy. They’re sweet enough to eat without any syrup, but not too sweet – just cut back on the agave syrup if you like a more savory pancake, or if you want to have them with fried chicken or something like that. They tasted good left over, cold, as a snack. Even the non-gluten free fam liked them. Enjoy!

Ingredients:
¾ Cup Almond Meal
½ Cup Brown Rice Flour
½ Cup Coconut Flour
3 Tsp. Baking Powder
1 Tsp. Baking Soda
¼ Tsp. Xanthan Gum
¼ Tsp. Salt
3 Large Eggs
1 ¾ Cup Vanilla Almond Milk
3 Tbsp. Coconut Oil
3 Tbsp. Agave Syrup


Directions:

In a medium sized mixing bowl, combine all of the dry ingredients. In a separate mixing bowl, combine the eggs, almond milk, coconut oil, and agave syrup. Mix well. Add wet ingredients to dry ingredients and mix thoroughly. Preheat a skillet on medium high and spray with cooking spray. Using 1/3 Cup measuring cup, drop batter onto hot skillet. Cook until golden brown on each side. Flip carefully and cook until golden brown on the other side. Note: these are delicate pancakes, so make sure you slide the spatula under them carefully, or they will break. Makes about 12 pancakes.

Gluten Free Multigrain Sandwich Bread

Gluten Free Sandwich Bread Saturday’s my bread making day. Well, really I look for any excuse to make bread, but Saturday is my experimentation day and it’s my ‘oh, no, we’re out of bread’ day. This is a really good bread. This bread is a result of a lot of fooling around with different flour combinations and moisture combinations. It was so worth the effort. The texture is amazing: chewy yet fluffy, a little bite to the crust. It really has all the qualities of a good homemade bread. If you don’t have teff flour, find it. I know they sell it on amazon, but I’m not sure if that’s the best price for it. There’s only one store in our area that sells teff flour, and it’s a little expensive, but it’s worth the cost. It adds a nice wheaty sort of gluteny texture to the bread. Teff has a nice, mild taste as well. I found Bob’s Red Mill Teff in our store and they sell it in bulk as well. Hope you try it out sometime. (I was baking with my trusty companion this morning, so I have to give him a spot in my blog this morning.)Shadow Enjoy!

Ingredients:
1 ½ C. Warm Water
2 T. Honey
⅔ C. Dry Milk
1 t. Salt
3 T. Olive Oil
1 t. Vinegar
1 T. Yeast
3 Eggs
½ C. Oat Flour
½ C. Brown Rice Flour
½ C. Teff Flour
½ C. Sweet Sorghum Flour
¼ C. Garbanzo Bean Flour
¼ C. Coconut Flour
2 T. Flax Seed Meal
1 T. Potato Starch
1 T. Tapioca Starch
1 ½ t. Xanthan Gum

Directions:
Thoroughly grease a large loaf pan, making sure to grease the top lip of the pan as well. In a large mixing bowl, combine warm water, honey dry milk, salt, oil, vinegar, eggs, and yeast. Let the yeast proof for about 5 minutes, until bubbly. Meanwhile, combine remaining ingredients into a medium sized mixing bowl and mix well. Put the dry ingredients into the yeast mixture and mix thoroughly for about 2 minutes. The dough should be the texture of a loose cookie dough:Bread Dough
Transfer mixture to a greased bread pan and smooth out with wet fingers. Dough in Pan Baking hint: gluten free flours don’t spread the way wheat flour does, so whatever shape you want your loaf to be, make sure you shape it that way. Cover with greased plastic wrap and let rise until double, about one hour. While bread is rising, preheat oven to 375º. Bake in preheated oven for about 45 minutes. Let cool before slicing.

Gluten Free Bacon Swiss Mini Quiches

Bacon Swiss Mini QuichesAs promised, here’s the bacon swiss version of my quiches that won the Crunchmaster contest. Again, you can use your favorite crust recipe if you don’t have access to Crunchmaster Crackers. I like this one as much as the other recipe. My daughter loves this one best, but she’s a total bacon fiend. Enjoy!

Ingredients:
Crust:
4.5 Ounce Package Crunchmaster Roasted Vegetables Multi-Grain Gluten Free Crackers
1 Large Egg White
4 Tablespoons Melted Butter
3 Tablespoons Grated Parmesan Cheese
½ Teaspoon Dried Basil
¼ Teaspoon Salt
Filling:
3 Large Eggs
1 ½ Cups Half n’ Half
1 Tablespoon Rice Flour
2 Tablespoon Grated Parmesan Cheese
¼ Teaspoon Salt
Dash Freshly Ground Nutmeg
Dash White Pepper
6 Slices Fully Cooked Bacon, chopped finely
6 Ounces Grated Swiss Cheese
2 Tablespoons Chopped Fresh Chives

Directions:
For Crust: Process the crackers in a blender until they are fine bread crumbs. Add crumbs to a small mixing bowl and add the remaining crust ingredients. Mix thoroughly. Put 14 paper liners into cupcake pans. Spray with nonstick cooking spray. Put about 1 tablespoon of crust mix into each liner and press into liner, pressing a little way up the sides. Set aside.

For the filling: Preheat oven to 350º. In a medium mixing bowl, whisk together the eggs, half n’ half, rice flour, parmesan, salt, nutmeg and white pepper. Stir in the bacon, cheese, and chives. Put about a generous ¼ cup of the mixture into each cupcake liner. Bake in preheated oven for about 25 minutes, until lightly golden brown on top and set. Let cool slightly before serving. Makes 14 appetizers.

Gluten Free Breakfast Casserole

Breakfast Casserole 2“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

I love breakfast. I always have. I love getting up early in the morning and seeing the sun rise and birds wake up. When I lived in Philly, I loved walking the streets early in the morning and seeing the city come awake, the bakeries baking, deliveries being made. Now I love the morning because I get up and do my devotions before everyone else is awake. It’s a wonderful time of solitude, of getting direction for the day. My favorite meal is breakfast. Our family almost always eats breakfast together. It seems that if we can just start the day together, we’ve started off on the right foot. A couple of years ago, we started having a breakfast in our Sunday school class once a month. Breakfast casserole has been a main staple of the breakfast since we started. It’s easy to throw together the night before and just pop in the oven before breakfast, with little work that morning. Since I’ve gone gluten free, I haven’t been eating the casserole. I decided to try this gluten free casserole for this morning’s breakfast (I also made some gluten free biscuits to go with the sausage gravy – but I used the gluten free Bisquick and mixed in a little bit of sausage to the mix. They turned out pretty good too.) This was a very tasty casserole. It tastes just like the regular one, but it’s a lot more filling. I hope you give it a try some time. It will impress the pickiest eater.

Ingredients:
14 Slices Gluten Free White Bread, cubed
12 oz. Cubed Ham
6 oz. Swiss Cheese, shredded
1 ½ Cups Shredded Cheddar Cheese
3 Cups Milk
4 Eggs
¼ Tsp. Dry Mustard
¼ Tsp. Onion Powder
¼ Tsp. Salt
Pinch Freshly Grated Nutmeg
4 Cups Gluten Free Corn Chex
4 Tbsp. Melted Butter, slightly cooled

Directions:
Preheat oven to 350º. Place bread cubes on cookie sheet and toast until lightly browned, about 15 minutes. Spray a 9×13 pan with cooking spray (I like to use a glass dish for this so it can bake without burning). Layer half of the bread on the bottom of the prepared baking pan. Top with ham and cheeses. Top with remaining bread cubes. In a medium mixing bowl, mix thoroughly milk, eggs, mustard, onion powder, salt and nutmeg. Pour over the top of the casserole. Let casserole sit overnight in refrigerator. When ready to bake, add the Corn Chex to a zip top bag and crush slightly (don’t pulverize them). Add butter and salt and mix thoroughly. Sprinkle Chex mixture over the top of the casserole. Bake at 350º for about 45 minutes, until top is slightly golden brown and casserole is bubbly. Let the casserole sit for 15 minutes before slicing and serving. Makes about 12 servings.