Scalloped Potato Casserole Em Style

3 pounds of organic red potatoes peeled and shredded

1 small onion shredded or diced very small

2-3 tablespoons of fresh organic oregano leaves chopped

Salt

1/2-1 pound of cheddar cheese (white cheese that is annatto free)

1-2 cups milk

2 tablespoons extra virgin olive oil

Shred potatoes and onions to resemble hash browns. Oil the bottom of a 13x9 glass-baking pan. Spread the potato and onions in the pan evenly. Add oregano evenly throughout. Salt well… as the potatoes will soak up the salt and may need more than normal. Add milk over top. Shred the cheese and distribute evenly across the top. Bake at 350° on next to the bottom rack for about an hour or until the potatoes are softened and the cheese is browned. Let it set for a few minutes before cutting and serving. Enjoy!

Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~

Em Kennedy

Copyright 2020

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Gluten Free Em’s Favorite White 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 though, because we eat it all up in one day!!!

Shopping list:

Eggs

Milk

Sugar in the Raw (Or brown, or white will do.)

Apple cider vinegar

Salt

Honey (Raw honey if possible)

Olive oil

White rice flour (Bob’s Red Mill is the brand that I recommend on all the flours except brown rice.)

Brown rice flour (Freshly milled using a Wondermill is how I do it.)

Tapioca starch

Potato starch

Almond meal

Active dry yeast (Make sure it says it is gluten free)

If you don’t have a corn allergy, you can also purchase xanthan gum and use a small amount, 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…

2 whole eggs plus 2 egg whites

1 cup milk

1 teaspoon apple cider vinegar

3 tablespoons  Sugar in the raw (or brown sugar)

1 teaspoon salt

1/3 cup of olive oil

2 tablespoons honey

Break up the yolks with a fork and add honey to the bread pan covering the paddle thoroughly with honey. Pour in liquid mixture.

Add dry ingredients…

1/2 cup brown rice flour

1 1/2 cup white rice flour

3/4 cup tapioca starch

3/4 cup potato starch

1/4 cup almond meal

2 teaspoons of yeast/ or one packet

Set bread machine on basic with medium 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 ingredients with a mixer until the 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 at the top of the pan for the dough to rise. (Can be divided into two smaller loaves if desired.) Heat oven to 200°, then turn off. Place pan with dough into the warm oven to rise. In about an hour dough should be nearly doubled. Gently press the top of the loaf until it deflates slightly. Let rise again for 1 hour. Bake at 325° for roughly 45 minutes, or until top is very dark and toothpick inserted in the middle comes out clean. Baking time will vary based of your oven.

If you don’t have a bread machine and are serious about going gluten free—Do yourself a favor and Go GET ONE! They save you time, effort, and money. They make the bread much better in texture and taste, not to mention nutrition from fresh ingredients. You will be happy you did!

~Em Kennedy~

Copyright 2016

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Quick and Easy Gluten Free Pizza

Who doesn't like a good pizza, right? Food allergies can really limit the availability of safe foods, and pizza is no exception. But not any longer!!! Here is my personal corn free, gluten free, legume free pizza recipe! This can easily be nut free as well by simply leaving out the almond flour.

Quick and Easy Gluten Free Pizza

2 cups freshly milled brown rice flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1 1/2 -2 cups high protein Greek Yogurt
1/4 cup olive oil
1/4 cup almond meal (optional)

Gluten and corn free toppings of your choice. Some recommended topping listed below.
Your favorite salsa or pizza sauce. (I use Newman's Own mild salsa)
3/4 pound grated Grazier's medium cheddar cheese (or your favorite cheese)
1-2 large white mushrooms sliced
1/2 a small onion diced
1/2 a bell pepper diced
ham or pepperoni diced (Applegate is a safe gluten free, corn free brand but always check the label to be sure as products can change)

Preheat oven to 425°
Bake time is about 25 minutes or until crust is golden brown. (varies based on oven)
Makes (2) 13 x 9 pizza's or 2 medium round pizza's.

Mix dry ingredients together. Add yogurt to form moist dough. Adjust amount to make sure all flour is moistened. Add olive oil. Divide dough in half. Line 2 pizza pans with parchment paper. I use 13 x 9 glass pans or cookie sheets. Place dough in pans. Place another sheet of parchment paper on top of dough and work dough evenly throughout the pan. Do with other pan as well. Peel back top parchment paper slowly and gently. Add salsa or pizza sauce on top of  moist dough, then add preferred toppings including cheese. Bake until edges start to brown, and cheese is starting to brown. Let cool for 5-10 minutes before attempting to cut and serve.
Enjoy!
~Gluten Free Em~

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Gluten Free Em's Favorite Brownies

www.glutenfreeem.com

2 cups freshly milled brown rice flour

1/2 cup almond meal

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4-1/2 cup cocoa powder (for richer brownies add more)

2 eggs

1 cup sugar in the raw (or white sugar)

½ stick of butter

1 teaspoon vanilla flavoring

1 ½ - 2 cups Greek yogurt

Sift together dry ingredients, or at least stir well. Cream together butter and eggs. Add sugar, vanilla flavoring, and Greek yogurt mixing well. Stir in dry ingredients. Batter should be thick but moist. Adjust the amount of yogurt accordingly so that dough is completely moist.

Line a baking pan with parchment paper, or butter and flour. Bake in 425° oven till toothpick inserted in the center comes out nearly clean. Don't over bake! Enjoy!

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Gluten Free Chili-Mac

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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.)

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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~

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