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.

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!

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!

~Gluten Free Em~

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~

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~

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.

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)

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!

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'm talking about Tinkyada gluten free brown rice pasta.

 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!

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.
Enjoy!

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!

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!

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!