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~

Wednesday, March 22, 2017

The Perfect Texture

When talking gluten free baking, one cannot forget to mention the importance of the use of yogurt in making a high quality dough. Most gluten free flours lack the moisture and high protein content necessary to maintain a moist texture after baking. Because there is no gluten in the flour, you won't have that sticky gelatin like hold to maintain consistency as well. If you use traditional milk, or even buttermilk, or a thin yogurt, you will get a gritty crumbly texture. I don't know about you, but to me that is not appetizing! When I eat a cake, or a biscuit for instance, I want it to be moist and stay together as I handle it. I want to be able to slice my biscuit and put a piece of elk filly steak in the middle with fried onions (or sausage, bacon, beef steak). Don't you agree?
The trick in order to eliminate all gums, including xanthan gum, is to use the right flour, and the right yogurt. The best flour is one that is freshly milled from light brown rice. Not only do you retain the vitamins and minerals that rice is rich in, but you also end up with an excellent texture. White rice is too gummy and makes a tough dough. Brown rice is heavy. Light brown rice has the perfect combination of gumminess and fiber. When you mix your flour, baking soda, salt, butter, and vinegar, with high protein Greek yogurt you get the bond that holds the proper consistency once baked. The high protein is the key, and that combined with the texture of the light brown rice makes an awesome biscuit. If light brown rice is not available in your area, brown rice will work but it will result in a slightly heavier biscuit. Again, the Greek yogurt is the key to keeping it from being gritty. The Greek yogurt should have at least 20 grams of protein per serving size.
Interested in giving it a try???

Here is my recipe for a pan of biscuits:

Yield 9 large biscuits:

1 3/4 cup freshly milled organic light brown rice flour (brown rice will work)
3/4 teaspoon baking soda (not baking powder)
3/4 teaspoon salt (I use David's Kosher salt because it has no added ingredients)
1/3 stick of butter ( Extra Virgin Olive Oil can be used but is not as good)
1-2 teaspoons vinegar
1 1/2-2 cups high protein Greek yogurt (Use just enough to be sure that all the flour is wet. There should not be any dry flour at the bottom of the bowl. It should all combine into a sticky kinda wet dough.)

Preheat oven to 425 degrees:
Mix together dry ingredients first, then add butter cutting it in with a pastry cutter. Add vinegar and yogurt stirring well. Drop by heaping tablespoonfuls into a buttered 8 or 9 inch square glass baking pan (should make 9 biscuits). Bake until they are brown and no longer doughy in the middle. 15-25 minutes based on your oven.
Let cool in the pan for five minutes before serving.
ENJOY!!!



Monday, February 13, 2017

Is It Really Gluten Free?

Someone asked me a few weeks ago, "So how can you tell if something is really gluten free?" Of course, label reading is the first step. If the label says gluten free, it probably is. But I have noticed how some products claim to be gluten free, but also say that they are manufactured on equipment or in the same facility as things containing wheat. This is typically not gluten free. The chance of cross-contamination is so high that it stands the chance that you will get sick if you are gluten intolerant. Of course, not always is this the case, but most of the time it is. If you haven't been sick for a while, and are feeling brave enough to try a product like this...you are taking a big chance. Remember the symptoms may not appear immediately, but the damage will still be present!
It is always best to be careful. There are so many products out there to choose from, you don't need to risk it.
I found personally that even some that say they are gluten free can still make me sick. For instance, some products claim to be certified gluten free because they have less than 20 ppm of gluten present in the product. Hey, people, there is still gluten, just not very much. Eat this in large quantities, or a little bit everyday, and it will add up! (I learned this one the hard way, you know stomach cramps, fatigue, weight loss, etc.)
If you are unsure, you can always call the manufacturer! You know they hear stuff like this all the time, and actually may have a gluten statement already ready for you on their website!
Remember, we are following this diet to improve our health. We don't have to, we choose to. We want to improve the quality of our life so we can be there for our families and friends when they need us. When you focus on why you are doing it, it helps make the 'what to eat' decisions a lot easier.
Have a Healthy, Happy, 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 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
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~

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.