Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Thursday, June 1, 2017

Summer Fun Gluten Free Style

As the summer is fast approaching, the weather is warming up. Families are spending more time together outdoors, and ice cream and Smores are on the menu.
What does this mean for us food allergy sufferers? Maybe you have a little one who cannot have corn. Maybe your immediate family is gluten free, but not distant family. Does this mean you can't still have that summer fun???
Of course, not! There are many products on the market now that are corn and gluten free and are safe for food allergy sufferers!

Pamela's makes a very tasty corn and gluten free graham cracker. And most of Hershey's Chocolate is gluten and corn free.

Goldbaums makes a handy ice cream cone. There are several brands out there actually that offer gluten free ice cream cones, but be careful that they are produced in a gluten free facility!

If you live in the western part of the USA, you can get Strauss Family Creamery ice cream from your nearby health foods store. This stuff is awesome, corn and gluten free, as well as free of stabilizers, which means no xanthan gum, carrageenan, guar gum, or the like!

If you must make your own ice cream because you live in the east with a carrageenan allergy, the key is to find some Kalona SuperNatural Whipping Cream. 

Do you have a favorite summer time meal, dessert, or activity that is good for the whole family??? Tell me about it!!! I love to hear from my readers!
Have a Happy, Healthy, Gluten Free Summer!
~Gluten Free Em~

Monday, April 10, 2017

Gluten Free Em's Tomato Free Lasagna

I got a new 13×9 baking pan the other day from that most important someone in my life (my awesome Husband). Naturally I was very excited as our family had recently outgrown the 9×9 pan I had been using. Of course, I had to break it in with our favorite pasta....lasagna!!!
As I've mentioned before in previous posts, I am slightly allergic to tomatoes, so I don't eat them very often, and certainly not in large quantities. (I always eat lasagna in large quantities, so tomatoes better not be in it:) I can eat ketchup, though...crazy as it seems.
Anyway, a while back, we came up with a sauce-like substitute for the traditional tomato-based pasta sauce. We use zucchini squash and carrots. Sometimes, I will throw in other vegetables, and when zucchini is not available, I will use yellow squash. The trick is to boil the vegies until they are soft, and then blend them in the blender, or food processor until they are smooth and saucy. Flavor them with the traditional parsely, oregano, salt, garlic, onion, and throw in some ground meat (I use either elk, or bison...but beef is fine.)
Woolah! You've got pasta sauce! Tomato free!
So, how do you get it gluten, corn, and annatto free you ask?
Easy!!! Tinkyada gluten free brown rice lasagna noodles is where we start. These fabulous noodles are perfect for me because they are corn free as well! Then we rustle up some annatto free, Sierra Nevada, Graziers raw, cheddar cheese, and shred a whole bunch of it. Here is what my recipe looks like:

2-3 large organic zucchini squash
2-3 large organic carrots
1 clove of organic garlic
2 small organic onions or 1 extra large one
1- 1 1/2 pounds ground bison
David's Kosher Salt
Fresh organic oregano leaves (about a tablespoon worth chopped)
Parsely  (optional)
1 1/2 boxes of Tinkyada organic gluten free brown rice lasagne
3/4 pound of Graziers cheddar cheese

Boil squash and carrots till soft. Brown meat in a skillet with sliced onions and chopped garlic. Boil pasta until soft. Don't forget to salt the vegies, meat, and pasta.
Spread a little sauce in the bottom of a 13×9, glass, baking dish, and then layer as follows: noodles, cheese, meat, noodles, sauce, meat. Repeat until you use up the noodles. End with cheese on top of the last layer of noodles, so it will lock in the moisture. Bake at 400° until the cheese on top is completely melted, and golden brown. Serves 6-8.



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 ~



To download a printable PDF version of this recipe, click the Paypal buy now button below!

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~

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

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
Salt
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!
~EM KENNEDY~

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!
~EM~

Monday, July 25, 2016

Gluten Free Em’s German Chocolate Cake

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
Glaze:
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)