Tuesday, June 21, 2016

Biscuits made with light brown rice

I recently made a new discovery! Light brown rice. When milled using my awesome Wondermill, this flour has a fresh light taste and lightweight texture which is awesome in biscuits!  I have made many batches of light and fluffy biscuits from this new flour. By using butter in place of the oil, we achieve an even lighter biscuit! Totally fascinating!  Here is my newest biscuit recipe:
1 1/2 cup freshly milled organic light brown rice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 stick real butter
1 cup organic whole milk greek yogurt
Lightly oil the bottom of a baking dish.
Preheat oven to 450°.
Combine dry ingredients mixing well.
Cut in butter till it resembles the size of peas.
Add yogurt. The object is to achieve a rather moist dough but not so moist that it sticks excessively to your hands. Form into circles about 3/4 inch thick. Bake till golden brown. About 15 min, depending on the type of pan you use. Metal pans cook faster than glass.
Eat it hot for the best texture! Enjoy!

Monday, June 20, 2016

Get Creative

I'm the kind of girl that loves to find out ways to make things better. That counts in meal preparation just as much as anything else. Yes, we should be content. Maybe there are a few things we can't eat, but I would rather get creative trying to replace those things than to simply give up on my favorite dishes! I'm not gonna let the stress of 'not having' a certain food cause me to get discouraged or discontent; not at all! Instead, I look at it as a challenge for greatness. I aim at creating a new take on that particular flavor or texture that I no longer can have. Like a flaky pie crust, or a soft fluffy biscuit. Maybe it is a little Italiano you seek to please your taste buds with, or maybe a little Yankee cornbread. Perhaps it is a good soft cinnamon roll, or a big scoop of vanilla ice cream. Whatever the challenge, I say bring it on!!! There is no limitation to our imagination. Get creative: Get inspired: Get involved: Live Gluten Free!

Saturday, June 18, 2016

What is your favorite gluten free flour, or mix of flours? Freshly milled brown rice or light brown rice that is organic is my favorite!

Friday, June 3, 2016

Gluten Free Lasagne

Some of us unique people have many allergies that prevent us from eating some of our favorite foods. Yes, I'm not normal, I know, but abnormalities aren't always bad. These allergies have taught me that "can't" isn't a problem.  We just have to get a little creative to replace the foods we are allergic to. I don't eat tomatoes unless I want a pretty red rash all over, so this is TOMATO FREE. I'm allergic to bell pepper, so this is BELL PEPPER FREE. CORN FREE. ANNATTO FREE. GLUTEN FREE. But trust me, it IS lasagne. (And my family loves it!)
Give it a try!!! You will be glad you did.

1 box Tinkyada organic brown rice lasagne (gluten and corn free of course)
3 large organic carrots
2 large organic squash (I prefer zucchini)
One medium organic onion
1 medium clove of organic garlic
1 pound grass fed ground bison
Salt
Fresh oregano to taste
8 ounces Graziers raw sharp cheddar cheese grated (or other organic white cheese)

Boil the noodles until soft.
Combine carrots and squash, cover with water and boil till soft.
Combine bison, chopped onion, and minced garlic in a skillet and cook til browned. Onions should have begun to caramelize when done. Drain grease off if any is present. (Bison is a lean meat. It rarely makes enough grease to need drained.)
Drain water off of the veggies, and puree in a blender. Add to the meat mixture. This will be your sauce for the lasagne.
In a Pyrex baking dish, spread a little of the sauce on the bottom to prevent sticking. Then layer noodles, cheese, noodles, sauce,...repeat until you run out of noodles, ending in cheese. Bake in a 425° oven till cheese is melted. (You could even keep it in there till the cheese browns a little if you want.  Just don't overcook it, or it will be dry. Serve hot! Serves 4-5.