Wednesday, April 5, 2017

Just Thinking Back...

I was just thinking back on the last six years of my gluten free journey, and marveling at the difference it has made. It has been a tough journey, (not for the faint at heart, if you know what I mean). When I first started out on the diet, I knew nothing about it. A few weeks before that, I had actually commented to a friend about wondering what the words gluten free meant. Wow! We had to start at the very bottom of the knowledge ladder, and move up one step at a time! Many hours of research, many experiments, many flops...but lots of learning.
The most important ingredient I have found in eating gluten free, is having a persistent attitude. One may make many mistakes before actually reaching the goal. But without persistence, the goal may never be reached!
While you whip up something good and gluten free today, add in a healthy serving of thankfulness! We have so much to be thankful for! We are truly blessed in many ways. God is good!
Whatever you do, be consistent. It helps in many ways.
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~

Friday, March 31, 2017

Blueberry Muffins (Corn Free, Gluten Free)

So, this morning I tried something different...I put a twist on my favorite muffin recipe by replacing the oil with butter, and putting the sugar through the food processor till it was powdery. I also cooked the muffins at a lower temperature. The results were fantastic!!!!!
Please forgive me for my overdone enthusiasm...but I like when my experiments turn out good!
Fresh organic blueberries, kerrygold irish butter, sugar in the raw, freshly milled light brown rice flour, and Greek yogurt make a good team. They work willingly together to produce an amazing outcome!
As always, I try to stop and think about what it is that makes things work. I assess my desired outcome, and try to figure out how I can get there. With muffins,  you want it to be moist and somewhat heavy. Slightly sweet, but not overboard, and of course, fresh fruit needs to be involved.
Size matters, too. Texture is of the utmost importance. So, how do you get there???
Simply follow me.... I will show you how!!!
1 1/2 cups freshly milled organic light brown rice flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup sugar in the raw put through the processor till powdery
1/3 stick butter cut into flour
Just enough greek yogurt to make a moist dough about 1 1/2 cups....a few tablespoons of milk to thin out the dough makes it easier to work with
1/2 teaspoon of vinegar
1 teaspoon vanilla extract  (optional)
1 cup fresh blueberries
Line muffin tin with unbleached paper muffin cups. Fill cups almost entirely with dough. Bake in preheated 400 degree oven. If tops brown too quickly, reduce heat to 350 degrees. Muffins are done when toothpick inserted into the center of the muffin comes out clean. Yields 9 muffins.
Have a Happy, Healthy, Gluten Free day!!!
~Em Kennedy ~



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Thursday, March 23, 2017

Gluten Free, Corn Free Cookies

Have you ever felt that uncomfortable feeling when someone offers your gluten free child a cookie without your permission? Brrrr, I tell you it gets to me. But they always mean well by it. The endless questions...the explanations...the blank looks you receive...the frustration all caused by a cookie! So, you mom, need to have a backup ready!!!!
"Oh, they can only have certain kinds of cookies. If you want to get them something, here is the brand you can buy, and Walmart sells them." (I can just hear myself saying it, again.) ;)
What is your favorite gluten free cookie brand? I like to give my kids the Glutino Wafers that come in chocolate, vanilla, and lemon. They are corn and gluten free and do not contain xanthan gum, carrageenan, or annatto. You will also notice that they are considerably low in sugar for a cookie! (Yeah, for you mom!)
Glutino also makes a yummy animal cracker, in two flavors...original, and graham. (These contain xanthan gum.)
Another favorite is Pamela's brand. They have honey Grahams, cinnamon flavored grahams, and a large variety of other cookie flavors including pecan shortbread cookies (YUM). The only hang up is that they contain xanthan gum.
There are other brands out there that are also good...What is your favorite???
Every child should have a cookie from time to time! (Every adult, too;)
Cookies bring a smile.
Have a Happy, Healthy, Gluten Free Day!!!
~Em Kennedy~

Wednesday, March 22, 2017

The Perfect Texture

When talking gluten free baking, one cannot forget to mention the importance of the use of yogurt in making a high quality dough. Most gluten free flours lack the moisture and high protein content necessary to maintain a moist texture after baking. Because there is no gluten in the flour, you won't have that sticky gelatin like hold to maintain consistency as well. If you use traditional milk, or even buttermilk, or a thin yogurt, you will get a gritty crumbly texture. I don't know about you, but to me that is not appetizing! When I eat a cake, or a biscuit for instance, I want it to be moist and stay together as I handle it. I want to be able to slice my biscuit and put a piece of elk filly steak in the middle with fried onions (or sausage, bacon, beef steak). Don't you agree?
The trick in order to eliminate all gums, including xanthan gum, is to use the right flour, and the right yogurt. The best flour is one that is freshly milled from light brown rice. Not only do you retain the vitamins and minerals that rice is rich in, but you also end up with an excellent texture. White rice is too gummy and makes a tough dough. Brown rice is heavy. Light brown rice has the perfect combination of gumminess and fiber. When you mix your flour, baking soda, salt, butter, and vinegar, with high protein Greek yogurt you get the bond that holds the proper consistency once baked. The high protein is the key, and that combined with the texture of the light brown rice makes an awesome biscuit. If light brown rice is not available in your area, brown rice will work but it will result in a slightly heavier biscuit. Again, the Greek yogurt is the key to keeping it from being gritty. The Greek yogurt should have at least 20 grams of protein per serving size.
Interested in giving it a try???

Here is my recipe for a pan of biscuits:

Yield 9 large biscuits:

1 3/4 cup freshly milled organic light brown rice flour (brown rice will work)
3/4 teaspoon baking soda (not baking powder)
3/4 teaspoon salt (I use David's Kosher salt because it has no added ingredients)
1/3 stick of butter ( Extra Virgin Olive Oil can be used but is not as good)
1-2 teaspoons vinegar
1 1/2-2 cups high protein Greek yogurt (Use just enough to be sure that all the flour is wet. There should not be any dry flour at the bottom of the bowl. It should all combine into a sticky kinda wet dough.)

Preheat oven to 425 degrees:
Mix together dry ingredients first, then add butter cutting it in with a pastry cutter. Add vinegar and yogurt stirring well. Drop by heaping tablespoonfuls into a buttered 8 or 9 inch square glass baking pan (should make 9 biscuits). Bake until they are brown and no longer doughy in the middle. 15-25 minutes based on your oven.
Let cool in the pan for five minutes before serving.
ENJOY!!!



Monday, February 13, 2017

Is It Really Gluten Free?

Someone asked me a few weeks ago, "So how can you tell if something is really gluten free?" Of course, label reading is the first step. If the label says gluten free, it probably is. But I have noticed how some products claim to be gluten free, but also say that they are manufactured on equipment or in the same facility as things containing wheat. This is typically not gluten free. The chance of cross-contamination is so high that it stands the chance that you will get sick if you are gluten intolerant. Of course, not always is this the case, but most of the time it is. If you haven't been sick for a while, and are feeling brave enough to try a product like this...you are taking a big chance. Remember the symptoms may not appear immediately, but the damage will still be present!
It is always best to be careful. There are so many products out there to choose from, you don't need to risk it.
I found personally that even some that say they are gluten free can still make me sick. For instance, some products claim to be certified gluten free because they have less than 20 ppm of gluten present in the product. Hey, people, there is still gluten, just not very much. Eat this in large quantities, or a little bit everyday, and it will add up! (I learned this one the hard way, you know stomach cramps, fatigue, weight loss, etc.)
If you are unsure, you can always call the manufacturer! You know they hear stuff like this all the time, and actually may have a gluten statement already ready for you on their website!
Remember, we are following this diet to improve our health. We don't have to, we choose to. We want to improve the quality of our life so we can be there for our families and friends when they need us. When you focus on why you are doing it, it helps make the 'what to eat' decisions a lot easier.
Have a Healthy, Happy, Gluten Free Day!
~EM KENNEDY~

Tuesday, February 7, 2017

Could It Be Gluten?


I am so excited to finally be able to share my journey from chronic pain and poor health to a whole new life living gluten free. In my journey I learned about food allergies and intolerance, and how they affect your body adversely. It has been many years since my journey began, and I am very happy to share it with you now! Read it for yourself! #glutenfree #cornfree #annattofree #carrageenanfree
Could It Be Gluten? by EM KENNEDY is now available for sale on amazon!



Do you have questions about the gluten free diet?
Get your questions answered! Contact me through the contact form on this blog, read about my journey by following the link above, or message me through my Google + . I'm looking forward to answering any questions regarding all things, allergy and gluten free!
Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~

Friday, January 6, 2017

Vans Gluten Free Foods

Vans is a brand that contributes tremendously to the deliciousness of the gluten free diet! I'm a fan of Vans because they offer a wide variety of products that are not only gluten free, but also corn free!!!!!!! Wooohooo!!!! Ok, forgive my childish expression, but I love eating cereal, crackers, and granola bars. Especially when they taste yummy, and have very little sugar in them. They also offer granola. These pictures were taken at Walmart who seems to be embracing the fact that people want gluten free products. 
 Vans cereal selection...
 A few granola bars....
Crackers anyone???
Want to know more about Vans delicious products?  Check it out here:www.vansfoods.com