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)
Salt
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!
~EM KENNEDY ~

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

MORE OPTIONS

IT SEEMS LIKE EVERY MONTH I HEAR OF ANOTHER OF MY FRIENDS WHO HAVE EITHER BEEN TOLD TO, OR JUST DECIDED TO GO GLUTEN FREE. IT IS BECOMING SO POPULAR! THERE ARE SO MANY MORE OPTIONS OUT THERE THAN THERE WAS FOUR YEARS AGO WHEN I FIRST WENT GLUTEN FREE. I JUST HAD SOME PRE-MADE GLUTEN FREE WAFFLES THE OTHER DAY THAT I ONLY HAD TO POP IN THE TOASTER AND THEN SLATHER WITH KERRY GOLD BUTTER. YES, THEY WERE PRETTY GOOD! OF COURSE, HOME MADE IS ALWAYS BETTER WHETHER YOU ARE GLUTEN FREE OR NOT. FOR SOME OF YOU OTHER ALLERGY SUFFERERS YOU MAY FIND THAT HOME MADE IS STILL A NECESSITY FOR THE MOST PART AS IT IS WITH ME. BUT I THINK IN A FEW MORE YEARS EVEN US MORE HARD TO PLEASE PEOPLE WILL HAVE A LARGER SET OF OPTIONS TO CHOOSE FROM. IT JUST KEEPS GETTING BETTER!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~

Saturday, November 7, 2015

Leaky Gut Introduction

How many of you know about leaky gut syndrome??? This is where stress, allergies, or other things like candida overgrowth cause the intestine to weaken and damage it to the point where undigested proteins are absorbed into the bloodstream. This causes inflammation and disease. Interested and want to learn more?? Check this out:

Wednesday, September 9, 2015

Taking Care Of Your Most Important Asset

It is proven scientifically that 70-90 percent of your immune system is located in your gut! No wonder us gluten intolerant people have auto immune issues! When food is not digested properly, the proteins can enter the blood stream through leaky gut and cause all kinds of undesirable effects. Inflammation, pain, nervous disorders, food allergies, depression, headaches, malnutrition and much more. If you are gluten intolerant than you already know that your gut has been compromised. You need to make an effort to heal this prized possession to prevent future problems from occurring.
First, find yourself a high quality digestive enzyme to take at every meal. This will help your stomach break down food proteins before they enter your intestine. There are several good ones on the market, but the two that I recommend are: Digest Gold and MAX GI. If you have an underlying yeast issue than I recommend starting with the more gentle Digest Gold before jumping into Max GI which contains oregano oil which might cause yeast die off symptoms. Of course, Max GI is the most preferred one because of the healing oils it contains.
Second, start taking a quality probiotic supplement. These can be found at your local health foods store in several different forms. Those who are allergic to milk can find that there is a coconut based one as well as a soy based probiotic available at most health food stores.
Third, eat right. This is so important if you want your body to heal. Eliminate all sugar except for those naturally found in fruit. Eat only whole foods. Avoid anything that is processed or contains preservatives. Go for raw organic vegetables and fruit as often as possible. There are enzymes found in raw produce that are destroyed when cooked. Go for organic grass fed meats, avoiding pork. Bison, Antelope, Quail and Lamb are good alternatives to just eating chicken and beef all the time.
Fourth, keep a positive attitude. All these changes might be challenging, but if you focus on what you are trying to accomplish it will be easier to keep trying. Healing takes time. Be patient. God knows how tough it is; ask Him to help you to keep the right attitude and never give up.

Wednesday, August 19, 2015

No More Gluten For Me

Okay, like we tried the gluten thing over the last few weeks to see if my boys had perhaps outgrown their intolerance. The oldest was alright just a little constipation. The middle boy was a different story. A little flair up of asthma. Belly pains. He has been weepy and moody. OK, no more for him. The littlest one just had stomach issues from it. We Still Need To Be Gluten Free! I was hoping that one day they would outgrow it, but obviously not yet.
Maybe you are like me and get frustrated about the inconvenience of it all. Hey, friend, there are worse things out there than having to avoid gluten. Live a thankful contented life, and thank God that you found a solution. Is gluten the enemy in your home? Maybe you would benefit from some of the research I had to do when I first went gluten free. Check out the different links on this blog to find a world of info to help you on your journey.
Have a happy healthy gluten free day!
~EM KENNEDY~

Friday, May 22, 2015

DOES GLUTEN REALLY MATTER?

I HAVE BEEN ASKED THIS SO MANY TIMES SINCE I FIRST WENT GLUTEN FREE BACK IN 2011. AND THERE HAVE BEEN THOUSANDS OF TIMES SINCE THEN THAT I WANTED TO GIVE IN OR GIVE UP.
THE TRUTH IS, IF YOU REALLY TRULY HAVE A GLUTEN SENSITIVITY YOU CAN'T GIVE UP WITHOUT EXPERIENCING REAL AWFUL SYMPTOMS THAT REMIND YOU THAT YOU EITHER FEEL LIKE CRUD OR FOLLOW YOUR DIET. SO DOES THAT ANSWER YOUR QUESTION (for skeptical people)? :)
FOLLOW YOUR BODY, BE AT PEACE WITH YOUR CHOICE, AND LIVE A LIFE OF THANKFULNESS!
IF THAT MEANS YOU NO LONGER CAN EAT AT A FRIEND'S HOUSE BECAUSE OF CROSS-CONTAMINATION, OH WELL. IF THAT MEANS YOU HAVE TO MAKE YOUR OWN BREAD, HAVE FUN DOING IT! IF IT MEANS YOU HAVE TO GIVE UP SOME OF YOUR FAVORITE FOODS, LOOK FOR WAYS TO CREATE THEM GLUTEN FREE!
JUST BE THANKFUL FOR THE BLESSINGS GOD HAS BESTOWED AND BE GLAD THAT YOU ARE ALIVE.

Matthew 6:25 "Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment?"

Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~

Wednesday, April 15, 2015

THE BEST GLUTEN FREE CAKE

THIS RECIPE CAN BE USED AS THE BASIS FOR MANY DIFFERENT FLAVORS OF CAKES. ADDING A CUP OF FRESH OR FROZEN BERRIES, OR CHUNKS OF APPLES, OR COCOA, OR NUTS, OR RAISINS, OR LEMON. OK I KNOW I'M GETTING OUT OF HAND, BUT THE OPTIONS ARE SO MANY AND SO DELICIOUS THAT I GET EXCITED.

1 1/4 CUP BROWN RICE FLOUR OR 1 CUP WHITE RICE FLOUR AND 1/2 CUP POTATO STARCH
3/4 TEASPOON BAKING SODA (NOT BAKING POWDER)
1/2 TEASPOON SALT
1 CUP YOGURT OR 1 CUP MILK WITH 1 TEASPOON DISTILLED VINEGAR
1/4 - 1/3 CUP OLIVE OIL
2 EGGS

DO NOT OVER MIX. BAKE IN A GREASED AND FLOURED 8 INCH BAKING PAN. BAKE AT 400 - 425 DEGREES TILL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 15-18 MINUTES.

OK HERE IS WHY I GOT EXCITED. TO CHANGE THE FLAVOR A LITTLE AND MAKE IT SPECIAL YOU COULD ADD...
1/4 CUP COCOA AND 3/4 CUP SUGAR
OR
SUBSTITUTE 1 1/2 CUPS OF APPLESAUCE FOR THE MILK
OR
1 TEASPOON CINNAMON WITH OR WITHOUT THE APPLESAUCE
OR
VANILLA FLAVOR ABOUT 1 OR 2 TEASPOONS
OR
A FEW TABLESPOONS OF LEMON JUICE AND 1/2 CUP SUGAR
OR
2 TABLESPOONS GROUND FLAX AND 1/3 CUP HONEY
OR
1/2 CUP BROWN SUGAR
OR
1 TEASPOON CINNAMON 2 TABLESPOONS COCOA AND 1/2 CUP BROWN SUGAR
OR
3 TABLESPOONS ALMOND MEAL AND 1/4 CUP OF HONEY
OR
1 CUP OF BLUEBERRIES
OR
1 CUP OF STRAWBERRIES
OR
2 MASHED BANANAS
WE COULD GO ON AND ON BUT I THINK YOU GET THE IDEA. JUST USE YOUR IMAGINATION AND HAVE SOME DELICIOUS FUN!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~

Tuesday, April 7, 2015

QUICK AND EASY GLUTEN FREE SORGHUM BREAD

OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.

1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL

MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.

Thursday, April 2, 2015

GLUTEN FREE BISCUITS

1 CUP OF BROWN RICE FLOUR
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.

Monday, March 16, 2015

MY FAVORITE GLUTEN FREE BREAD

THIS BREAD TAKES A LITTLE EFFORT, BUT IS WORTH EVERY BIT OF IT. FRESH OUT OF THE BREAD MACHINE IT HAS A MOIST TEXTURE AND IS GREAT FOR SANDWICHES. OF COURSE, AFTER A DAY OR TWO IT DRIES OUT AND GETS CRUMBLY LIKE ALL HOMEMADE BREAD. THAT IS NEVER A PROBLEM IN MY HOME BECAUSE WE EAT IT ALL UP IN ONE DAY!!!!

SHOPPING LIST:

EGGS
MILK
BROWN SUGAR (IF YOU DON'T HAVE BROWN WHITE WILL WORK)
SALT
HONEY (RAW HONEY IF POSSIBLE)
OLIVE OIL(VEGETABLE OIL WORKS BUT IS NOT AS GOOD)
WHITE RICE FLOUR (BOB'S RED MILL IS THE BRAND I RECOMMEND ON ALL THE FLOURS)
BROWN RICE FLOUR (I PREFER TO MILL MY OWN)
TAPIOCA STARCH
POTATO STARCH
ALMOND MEAL
FLAX MEAL
ACTIVE DRY YEAST
IF YOU DON'T HAVE A CORN ALLERGY YOU CAN ALSO PURCHASE XANTHAN GUM BUT IT IS NOT REQUIRED. IT DOES GIVE IT A MORE ELASTIC TEXTURE WHICH MAKES IT THAT MUCH CLOSER TO THE WHITE BREAD YOU ARE USED TO. I PERSONALLY DO NOT USE IT ANY MORE.

IF YOU HAVE A BREAD MACHINE:
MIX TOGETHER 3 EGGS, 1 CUP MILK, 2 TABLESPOONS BROWN SUGAR, 3/4 TEASPOON SALT, AND 1/3 CUP OF OIL WITH A FORK BREAKING UP YOLKS. ADD ABOUT 2 TABLESPOONS OF HONEY TO THE BREAD PAN, COVERING THE PADDLE THOROUGHLY. POUR IN LIQUID MIXTURE.
ADD 1 CUP BROWN RICE FLOUR, 1 CUP WHITE RICE FLOUR, 1/2 CUP TAPIOCA STARCH, 1/2 CUP POTATO STARCH, 1/4 CUP ALMOND MEAL, 1/4 CUP FLAX MEAL, AND 2 TEASPOONS OF YEAST. SET BREAD MACHINE ON BASIC WITH LIGHT CRUST AND DON'T FORGET TO SCRAPE THE EDGES TO ENSURE ALL DRY INGREDIENTS ARE MIXED IN TO THE BATTER.

WITHOUT A BREAD MACHINE: MIX THE SAME LIQUID INGREDIENT WITH A MIXER UNTIL EGGS ARE FROTHY. SLOWLY ADD DRY INGREDIENTS, SCRAPING EDGE OF BOWL TO MIX THOROUGHLY. TRANSFER TO A GREASED AND FLOURED LOAF PAN LEAVING AT LEAST AN INCH SPACE TO THE TOP OF THE PAN. CAN ALSO BE DIVIDED INTO TO LOAVES IF DESIRED. LET RISE IN A WARM PLACE TILL ALMOST DOUBLE.( ABOUT AN HOUR) PUSH DOWN WITH A KNIFE, AND LET RISE AGAIN TILL ALMOST DOUBLE.(ABOUT AN HOUR) BAKE AT 325 FOR FORTY-FIFTY MINUTES OR UNTIL TOP IS VERY DARK AND TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN.

IF YOU DON'T HAVE A BREAD MACHINE AND ARE SERIOUS ABOUT GLUTEN FREE--GO GET ONE. THEY SAVE YOU TIME EFFORT AND MAKE THE BREAD MUCH BETTER IN TEXTURE AND TASTE.