Monday, February 29, 2016

Gluten and Corn Free Candy

I don't know about you, but me as a mom, I like to be able to give my little ones a treat from time to time. I think that was one of the hardest things to have to change. When others were getting candy, and my boys were had to be told no. Then after several years, we finally found a safe candy. Yeah, I know, candy isn't good for us, but we all enjoy it. And every child should have at least one lollipop in their life. If you are facing a gluten and corn free issue as we were, you'll be happy to know that there is a brand out there that is both gluten and corn free. The flavors are all natural, made from real fruit. The brand name is Yummy Earth Organics. So, if you're looking for something small to treat that special little guy, or girl, check out this brand! They make lollipops, gummy bears, hard candy, and many others. They can be found at your local health food store, or online.

Tuesday, February 23, 2016

Biscuits and gravy

Biscuits and gravy, a delicious morning favorite. Sinfully loaded in carbs and not recommended for diabetics,  but a treat for now and then. How do I make this gluten and corn free you ask? Simple.  Here is my biscuit recipe:
1 1/2 cups freshly milled brown rice flour
3/4 teaspoon baking soda (I use arm and hammer brand)
3/4-1 teaspoon of salt
Around 1/4 cup of extra virgin olive oil or lard if you can have pork or kerrigold butter
1-2 tablespoons of flax (optional to add fiber)
Around 1 cup of yogurt (plain or greek ) the more protein it has the better
Mix together dry ingredients first then add the liquids. Oil and flour the bottom of a eight inch square baking pan. Drop biscuits in large spoonfuls.  Bake at 425° for metal or dark pans or 450° for clear glass pans till golden brown around 15-20 min.

Now for the gravy:
1/2 cup extra virgin olive oil (or bacon grease if you can have pork)
1/2-1 cup brown rice flour
Around 3 cups of milk (I really just eye it)
Salt
Cook over medium high heat in a sauce pan or skillet stirring constantly till thickened. Serve with the biscuits. Again if you can have pork, sausage or bacon goes well with this. Stewed apples and cinnamon does, too.
I no longer can have pork, but it is a delicous memory :) Scrambled eggs :] okay time to go to the kitchen. Just kidding.
Have a happy, healthy, gluten free day!
~EM KENNEDY ~

Friday, February 19, 2016

Gluten Free Pizza

Yes, we are all guilty of it from time to time, craving things that is. You can remember what good food tasted like. You remember that perfect pizza crust loaded with extra gluten to make just the right texture.  Hey, I understand.  I'm that way, too. Whether it's good for me or not, if it was something I enjoyed as a child, then chances are I'm gonna want to recreate it. Why? Cause it links me to the past. It brings back many happy memories. Well, having said all that, it took me four years to get this one right. Its fresh, its corn and gluten free, and it has a good texture. Presenting...
Gluten Free Em's pizza crust.
1 1/4 cup freshly milled Lundberg organic brown rice flour
1/2 teaspoon arm and hammer baking soda
1 teaspoon active dry yeast (Optional. Just for flavor)
1/4 cup extra virgin olive oil (I use California Olive Ranch brand)
3/4 cup whole milk greek yogurt (not fat free)
Oil and flour a pizza pan. I use the cheap one from dollar tree;) Place wet dough in the center of the pan in a mound. Flour the top of the mound of dough, and gently press it into each part of the pan working it from the center out. Top with your favorite pizza sauce and cheese. Add desired toppings and bake at 425° for somewhere around ten minutes. Watch that the crust does not brown to much. It should be lightly golden and the cheese fully melted.
The key to good pizza is using the greek yogurt, and not overworking the dough. Oh yeah,  and a little oregano (the pizza spice) in the sauce if you make your own. I hope you try this out with your kids, they will find it fascinating. Mine always do! Enjoy!

Thursday, February 18, 2016

My Favorite Gluten Free Pasta

I recently had a conversation with a lady about the best gluten free pasta. I've tried many kinds and found that I like the pasta made from brown rice the best. Particularly,  the Tinkyada brand which can be found at Walmart for just under three dollars a pound. This brand makes nothing but rice pasta in their facility, so there is no chance of cross contamination! Yay!!!! They offer several types of pasta; elbows,  spaghetti, linguine, shells, lasagna, penne, and a few more. Check it out and be prepared to enjoy pasta again, only this time it's gluten, corn, and egg free!