Showing posts with label GlutenFreeEm. Show all posts
Showing posts with label GlutenFreeEm. Show all posts

Thursday, March 19, 2020

Em's Gluten Free Biscuits




2 cups of freshly milled brown rice flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1/2 stick of butter (1/4 cup)
Around 2 cups whole milk Greek yogurt

Preheat oven to 425°
Mix dry ingredients together well. Cut in butter until the size of small peas. Add yogurt until all flour mixture is moist and coming together to form dough. Gently form into balls containing about 1/8 of a cup of dough each. Place them in a parchment paper lined 13x9 glass baking pan. Bake at 425° until golden brown. (About 25-30 minutes) This makes approximately 12 biscuits. Don't overwork the dough and they will be amazing!
(Tip: The higher the protein content of the yogurt, the better the biscuits will turn out. For best results, use a yogurt with at least 20 grams of protein per serving.)


To purchase Em's cookbook with this recipe in it, click here


Monday, October 21, 2019

Strict Avoidance Diet for Food Allergies and Gluten Sensitivity


Ever have that awkward discussion with someone about your restricted diet???
I have, many times. It doesn't get any easier, but at least over the last few years I have learned what to say. Many times I have been accused of having social anxiety because I won't eat at church or family gatherings. Many times I have been told that I am just out of touch. Many times, I have been made fun of, looked at like I was crazy, or simply not taken seriously. But the truth is, I have to follow a restricted diet to STAY ALIVE!!!
FOOD ALLERGIES ARE REAL! They really do claim lives. An average of 5 people every day die of anaphylaxis, just in the USA! Thousands more end up in the hospital. Yes, it is real! Yes, it is to be taken seriously! Yes, there are preventative techniques. Avoid your known allergens. Carry two epipens at all times, and don't hesitate to use one if you experience difficulty breathing from an allergen exposure. Have an action plan, and make sure the whole family, friends, and coworkers know what to do if something goes wrong. Advocate for those with allergies, and stand up to the bullying regarding restricted diets!

Celiac Disease, and severe Gluten Sensitivity is real as well! It is not an allergy, but still requires complete avoidance. Celiac Disease is an immune response to ingestion of gluten. It harms the small intestine, leaving damage and causing malabsorption and malnutrition. It also carries many other symptoms.

Learn the symptoms. Recognize it. Follow avoidance diet, and keep yourself and those around you safe!

Have a Happy, Healthy, Gluten Free, Allergy Free Day!
~Em Kennedy~

To purchase a copy of Em's new cookbook titled "Cooking Gluten and Corn Free with Gluten Free Em" please click here:

Sunday, October 13, 2019

Southwest Cabbage Roll Soup with antelope



You will need:
1 head of green cabbage
6-8 medium potatoes
1 large onion
1/4 cup olive oil
1/2 head of cauliflower
salt to taste
3/4-1 pound ground antelope (or other ground red meat)


Cut the core out of a head of green cabbage, boil till the layers separate easily (only a few minutes) Transfer the cabbage leaves to an ice water bath.

Peel, and finely dice 6-8 medium potatoes. Dice one large onion. Cover the bottom of a large pot in olive oil. Place 3/4 of the onion into the oil. Cook on medium high till half cooked. Cut 1/2 a large head of cauliflower and throw into the pot with onions and oil. Stir often. As the onions just begin to brown, add 3/4 of the diced potatoes into the pot. Slice and add in the middle piece of the cabbage where the leaves were too small to stuff. Salt well. Add water to make a soup base. Simmer while you make the cabbage rolls.


Mix 3/4-1 lb ground antelope (any ground red meat should do if you can't find antelope), add the remainder of the onions and potatoes and mix well. Cut the stems of the leaves down to 1/4 inch so they bend easily. Stuff the cabbage leaves with about an 1/8 of a cup of meat mix and roll them up, not forgetting to tuck in sides as you reach halfway while rolling.


Add the rolls to the soup base. Be sure to place them flap down so they will stay closed while cooking. Do not stir once rolls have been placed in soup. Cover and simmer for 45 minutes to an hour.

Serve for a hot comfort meal on a cold fall day! Enjoy!
~Gluten Free Em~

For a printable PDF of this recipe click the button below to buy now through Paypal!