Tuesday, December 13, 2016

Christmas Food Traditions

When it comes to Christmas Traditions, there's nothing like Christmas cookies! For me it was sugar cookies, pumpkin cookies, and oatmeal cookies. Every year the kitchen would be smelling sweet with Christmas treats as they came steaming hot out of the oven. Apple pie, and pumpkin pie were also part of the celebration, but not as big of an impact as the cookies.
What is your favorite Christmas Tradition food??? (Hint: I am gathering ideas for the next Gluten Free Em recipe!!!!)
Do you have a favorite Christmas cookie recipe that you want converted into a gluten free, corn free, xanthan gum free gem? Leave your comments!!!

Tuesday, December 6, 2016

Cream of Broccoli Pot Pie

1/2 a medium onion
2-3 large carrots cut in 1/4 inch chuncks
Frozen brocolli florets (about 2 cups)
1 medium clove garlic
1/3 stick of butter
3/4 cup brown rice flour
Several cups of milk
Simmer in pan till gravy thickens.
Pour into deep baking dish; this will be your filling.
2 cups brown rice flour
2-3 tablespoons ground flax
3/4 teaspoon baking soda
1 teaspoon salt
1/3 of a stick of butter cut into flour mixture
1- 1 1/2 cups yogurt to form a wet dough
Drop by the tablespoons on top of filling.
Back at 400 degrees till top is browned and dough is cooked through, about 20-30 minutes.

Friday, November 4, 2016

Gluten Free Em's French Toast (Fall Favorites)

Are you aching for a little fall flavor? Try this recipe for a delicious breakfast, snack, or anytime of the day!

French Toast
serves 4
1/2 a loaf of My Best Gluten Free White Bread cut in 1/2 to 3/4 inch slices
2 eggs beaten well
1/4 cup milk
1/4 cup sugar
1/2 teaspoon organic vanilla flavor
1/2 teaspoon organic ground cinnamon or ginger (your preference)

Preheat a griddle or skillet to 375 degrees. Combine eggs, milk, sugar, vanilla, and spices together mixing well. Dip slices of bread in egg mixture just before placing on a lightly buttered griddle or skillet. Cook both sides till golden brown. Serve with 100% pure maple syrup, or your favorite jam. Enjoy!

Sugar sensitive??? Me too, just simply leave the sugar out, and enjoy with a pad of Kerrygold butter instead of maple syrup!

Thursday, October 27, 2016

Green Apple and Ginger Bread

I have a juicer. Not one of those expensive ones, just one I got from Walmart for about $50. I recently mixed up a juice that my little ones loved! (Which for me is a great accomplishment.) They usually take one sip and set the glass down, but not this time. Anytime they ask for more, I know I made a hit! (One happy mom here!)
Here is the juice recipe so you can share it with your family!
8 medium organic granny smith apples
2 medium organic gala apples
2 organic carrots
10-15 large green grapes
1 1/2 inch fresh organic ginger root peeled
About 8 oz of fresh organic raw baby spinach leaves
Once I juiced it, I diluted with water to a 40:60 ratio with 40% being water and 60% being juice.

There is one thing about those cheap juicers though that really eats me up: they leave behind a tremendous amount of pulp. Wasted veggies and fruits, is how I see it. I am always looking for new ways to use the pulp so it doesn't go to waste.
Here's my newest recipe for you to try at home!

Green Apple and Ginger Bread 
(A fall flavor! I just love fall!)
You will need:
The pulp from the previous juice recipe.
1 1/4 - 1 1/2 cup plain organic yogurt (I use Strauss Family Creamery brand)
Blend until smooth and no chunks of greens are left.
Then mix together in a separate bowl:
1 1/2 cups freshly milled organic brown rice flour (I mill mine out of Lunberg Rice)
3/4 teaspoon baking soda (I use Arm n Hammer)
3/4 teaspoon salt (I use David's Kosher Salt)
Add dry ingredients to yogurt/pulp mixture, mixing well.
Add 1/4 cup extra virgin olive oil (I use California Olive Ranch)
3/4 - 1 cup organic raisins (I use Sun-maid Organic)
1/4 cup shelled pumpkin seeds (optional)
1/4-1/2 cup Sugar in the Raw (Regular sugar will work if that is all you have, brown sugar is better, but raw sugar is preferred for the specific flavor.)
Bake in a 8-9 inch square glass Pyrex pan that has been generously oiled with extra virgin olive oil at 350 degrees until bottom and top are moderately browned. Toothpick inserted into the center should also come out fairly clean.
Let sit for 10- 15 minutes for the flavors to mellow, then serve warm! Enjoy this fall favorite with your family this season!
Happy Baking!

Homemade Sugar Free Jam

So, I have this issue with sugar, but detest the 'sugar free' jam's and jellies on the market today, so I have learned to make my own.
It is rather simple and requires few ingredients.
First, I start with organic fruit. I only use organic berries and fruit for many reasons, but mostly for the taste. The organic ones taste much better to me.
I get out a large saucepan and pour in about four cups of berries. You can use blueberries, strawberries, cherries, or apples, really whatever you like.
Cook it on medium heat for 1-2 hours, stirring often, until they have reduced to a bubbly syrup. Allow them to cool to warm, then blend them until smooth. It will be a little runny but if cooked long enough they will set to a smooth jam texture when completely cooled.
My family does not like sugar free jam. Most people don't. This recipe is so versatile that you can easily sweeten it with a few drops of Stevia, or a cup or so of Sugar in the Raw. (For those of you who are corn sensitive, be careful with the Stevia. A lot of times there is a corn based stabilizer involved, even with the Stevia in the Raw.)
So, there you go, my own personal jam recipe! Try it! Get creative, add ginger, or cinnamon for example, make it your own!
Have fun, and have a happy, healthy, gluten free day!

Wednesday, October 19, 2016

Fall is here! Applesauce Raisin Cake

So its that time of year again: pumkins, hay bails, scarecrows, apples, cinnamon and nutmeg! Fall has come and with it comes the seasonal favorites. I could spend a lot of time telling you about all of my favorite fall recipes, but who has a lot of time? So, here is just one of my family's favorites.

Applesauce Raisin Cake
1 3/4 cups freshly milled organic brown rice flour
2-3 tablespoons of freshly ground flax
1/4 cup of shelled pumpkin seeds
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2-3/4 cup organic raisins
3/4-1 cup organic applesauce
3/4 cup organic full fat greek yogurt
1/4 cup extra virgin olive oil
1/2 teaspoon cinnamon (optional)
1/2 inch fresh organic ginger root minced (optional)
Preheat oven to 425°.
Butter the bottom of a 8 or 9 inch square glass baking pan generously with Kerrygold Butter.
In a large mixing bowl, combine dry ingredients, mixing well. Add wet ingredients; mix well with a spoon. Gently stir in raisins and pumpkin seeds. Bake in prepared pan until top is golden brown. About 20-30 minutes. (Each oven is different, so check it often.)
This is my #sugarfree #glutenfree #cornfree #dyefree #annattofree #carrageenanfree #nutfree rendition of an all time classic.
1/2 cup sugar can be added if desired, but watch for quicker browning.
Happy Baking!

Friday, September 9, 2016

Gluten Free Em’s Chocolate Chip Cookies

Preheat oven to 400 degrees.
Mix together:
 1 ½ cup freshly milled brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground flax
2 tablespoon almond meal
Cream together:
½ cup butter (1 stick)
¼ cup sugar
¼ cup brown sugar
Add 1 egg and 2 tablespoons full fat Greek yogurt and beat together.
Add dry ingredients to wet ingredients. Mix well. Add 1-cup Enjoy Life chocolate mini chips. Drop by the heaping spoonful onto ungreased baking sheet and bake until edges are brown. About 10 minutes.
Transfer to a wire rack to cool. Allow to cool almost completely before serving.

Note: can also be baked in a thirteen by nine baking pan and cut into bars.

Monday, July 25, 2016

Gluten Free Em’s German Chocolate Cake

¼ cup cocoa
½ cup Sugar in the Raw
¼ cup boiling water
¼ cup softened Kerrygold butter
2 Organic Cage Free eggs
½ cup Plain Straus Family Creamery yogurt
½ teaspoon Organic Vanilla extract
¾ teaspoon baking soda
½ teaspoon Kosher salt
1 cup organic light brown or brown rice flour (freshly milled is ideal)
¼ cup Bob's Red Mill tapioca starch
¼ cup Bob's Red Mill potato starch
¼ cup Bob's Red Mill white rice flour
½ cup Sugar in the Raw blended till very fine
2-3 tablespoons dark brown sugar
2-3 drops vanilla flavoring
1 teaspoon of cocoa

Preheat oven to 350 degrees. Oil and dust a round cake pan with potato starch. Combine cocoa and sugar in the boiling water and cook until the sugar is dissolved. Beat butter and eggs together. Add yogurt and vanilla to egg mixture, beating until very well combined. In a separate bowl, sift together dry ingredients, (baking soda, salt, flours, and starches.) Add the dry ingredients to the egg mixture beating until well combined (about 1-2 minutes.) Pour batter into prepared pan, and bake until toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool for 5-10 minutes. Remove cake from the pan and dribble glaze across the top. Serves 6. Double the recipe for a two layer cake. If you like things extra sweet try doubling the sugar.
If prepared according to the recipe without adding extra sugar, 1 serving contains 35 grams of sugar.

If you are crazy about the coconut pecan frosting that is traditional served with this cake, try this recipe: (I don't do coconut anymore, and this frosting is sinfully sweet)
1 can sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1-2 cups coconut flakes
1 cup chopped pecans
Yields, approximately 2-2/3 cups frosting. (enough for a two layer cake)

Wednesday, July 20, 2016

Baked Treats

So, I'm searching the internet for the most popular brownie, German chocolate cake, and chocolate chip cookie recipes out there! Finding some real gems, can't wait to start tweaking them into #cornfree #glutenfree! I love this job!!!
Got a favorite baked treat? You know, one of those sinfully sweet treats that health conscious people like me eat only on special occasion. Leave me a comment or use the contact form!!! Your favorite just might be the next one I post!

Tuesday, July 12, 2016

Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta

Now, I'm not a bragging person. 
Actually, I am very skeptical and hard to convince at times. 
When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product. 
When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant. 
Then I met this brand...Instant connection.
The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type. 
The taste is pleasant. 
The texture perfect. 
The variety astounding, and the price reasonable.

 I love the good old southern tradition of chicken and dumplings/pastry whichever prefer to call it. I love the taste of the broth mixed with the flour. I just crave that flavor sometimes like you wouldn't believe.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!

 It comes with two ingredients: organic brown rice and water. Perfect, right?

 It is processed in a dedicated brown rice facility! Safe for us corn allergic people.
100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!

Tuesday, July 5, 2016

Apple Cake (gluten and corn free)

1/3 cup potato starch
1/3 cup tapioca starch
2/3 cup white rice flour
3/4 cup light brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar

Mix dry ingredients well.

3 eggs
1/4-1/2 cup buttermilk
2 dashes ground cinnamon
1 teaspoon vanilla extract
1/3 cup extra virgin olive oil
Beat together with mixer for at least 1 minute.
Then add:
3 apples peeled, and sliced thinly

Pour batter into an oiled and floured baking pan.
Bake in a 400 degree preheated oven till toothpick inserted in the middle comes out clean.
Let cool completely before serving.

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
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.
Want to read more from Em? Check this out!

Sunday, April 24, 2016


Ever wonder what it would be like to enjoy freshly milled flour? Ever get tired of stale gluten free flour mixes that taste like a box? Ever wonder if there is a healthy fresh alternative?
Meet the Wonder Mill...  For a little under $200, you can have your own brand new grain mill with which you can mill your own fresh gluten free flour right in your kitchen. It is an affordable solution which pays for itself if you buy your rice by bulk.

I personally have owned one for several years and love it. I Said I LOVE It!!!
Fresh flour tastes better and is a healthier vitamin rich food choice. 
The Wonder Mill is an easy way to turn Gluten Free Organic whole grain brown rice into organic whole grain brown rice flour. 
My personal recommendation is the purchase of a large bag of rice like Lundburg, or Della.
I store it in the freezer in smaller freezer bags and mill fresh flour 1-2 times a week. 
Happy milling, and happy gluten free baking!
Have a Happy, Healthy, Gluten Free Day!

Tuesday, March 22, 2016

A Gluten Free Theory

I've noticed a theory out there that assumes that gluten sensitivity is a result of GMO's, and that non GMO wheat wouldn't bother a gluten sensitive person. I partly agree. I believe through much research and personal experience that GMO's are partly to blame, but not entirely. The protein gluten is still present in non GMO grains. A gluten sensitive person reacts to the protein gluten. Thus reacting to wheat, barley, oats, rye and etc whether GMO or not. What are your thoughts on this???? Share your opinion!

Gluten Free, Corn Free, Egg Free Apple Cake

1 1/2 cups freshly milled brown rice flour 
3/4 teaspoon baking soda 
3/4 teaspoon salt 
1 to 2 tablespoons ground flaxseed
1/2 cup sugar optional
1 teaspoon cinnamon optional
1 to 1 1/2 cups organic full fat greek yogurt
1/4 cup extra virgin olive oil 
2 granny smith apples sliced thinly
Butter to serve on the top.

Mix together dry ingredients first, then add liquid ingredients. Place in an oiled and floured 8×8 glass baking dish. 400° till golden brown and toothpick inserted into the middle comes out fairly clean. Around 20-30 minutes depending on whether or not you add sugar to the dough. Enjoy it hot with butter or cool with a buttercream icing!

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)
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!

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!

Monday, January 25, 2016

My Best Gluten Free White Bread

Yes, I have tried a lot of things, and no they weren't all good, but this bread is exceptional! Try it, you will love it!

4 organic cage free eggs minus 2 yolks
1 teaspoon organic apple cider vinegar
3 tablespoons sugar in the raw
1/3 cup extra virgin olive oil (I like the California olive ranch brand)
1 teaspoon David's kosher salt (Or regular salt)
1 cup of milk
1 packet of active dry yeast (About 2 1/2 teaspoons)
Mix these ingredients well with a whisk before pouring into the bread machine pan. Next add these dry ingredients.
1 cup tapioca starch (I use Bob's Red Mill for all my flour except brown rice)
1 cup potato starch (Not potato flour)
1 1/2 cup white rice flour
1/2 cup freshly milled brown rice flour (I mill my own from the Lundberg Rice which can be found at Walmart)
Set the bread machine to either basic or gluten free setting. I use basic with a medium crust. Be sure to scrape the sides of the pan with a rubber spatula as it needs to be sure all the dry ingredients are incorporated properly. The last few steps are the best. Wait for it to bake. And let it cool completely before cutting, serving, loading with Kerri Gold butter, and ENJOYING EVERY DELICIOUS BITE! This is a treat not a daily indulgence. Lol.

Tuesday, January 5, 2016