Friday, December 14, 2007
Wednesday, December 12, 2007
Because I have Celiac disease I have to be very careful with what comes into my kitchen. I bleached everything that was glass or metal when I found out that I had to get rid of gluten. I chucked all my plastic everything, because plastic absorbs whatever you put in it. I bought a new vacuum, a new broom, a new mixer, new bread pans, you name it...I replaced it. I got better when I did this. I still will go out with my family and friends to restaurants, but I will only order if I know what is gluten free. If I have doubts, then I will eat when I get home. I often frustrate waiters and staff at unknowledgeable restaurants and I have been known to change my mind several times while ordering. It is totally against everything I was brought up to do, but people understand when I explain to them my condition. I even will ask for the ingredient lists for things I want to check myself. It took me a long time to be comfortable doing this!!!
Well, I hope this gives you a good start. Here is a yummy pie crust recipe for you all...enjoy!!
1 1/2 cups GF Flour (Bob's)
1 t salt
1/2 c shortening
1/4 + 2 T Ice water ( take any cubes out before you add this)
Sift flour & salt into a bowl
cut in shortening with a pastry blender until it is the size of cornmeal
sprinkle water onto flour a little at a time and stir together until it starts to cling together
gather dough and press gently into a ball
roll pastry Once in between two pieces of parchment paper until it is bigger than the pie plate
Fit dough to greased pie plate ( glass or stone only please)
Poke holes in the bottom with a fork
Bake @450* for 10-12 min.
Cool and fill
or fill with a pumpkin pie filling and bake until done
if this dough falls apart...and it will, just smash the pieces back together. It may not be beautiful, but it is delicious!!
Tuesday, December 11, 2007
Monday, December 10, 2007
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c GF flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt
Combine all wet ingredients together and mix well. Mix dry ingredients separately then add to wet ingredients and mix until blended well.
Bake in an ungreased Texas sheet cake pan for 15-20 minutes at 350 degrees.
3 1/2 c powdered sugar
1/2 t vanilla
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened
Mix together until creamy and smooth.
This is from another site...Thank you Audra and her friends...I just thought you should know if you have gluten free flour you can still make this gluten free. What a yummy treat!!
We had a yummy dinner last night. It was pizza!! Rice pizza. Now usually I don't really crave a whole lot of things, but I was craving pizza and this really hit the spot. It's also a good way to use leftover rice. Thank you Michelle!!
2 Cups Cooked Rice
1/4 tsp. salt
8 oz. Mozzarella Cheese
1 Jar Gluten Free Pizza Sauce
Your favorite toppings
Preheat oven to 350. Shred Mozzarella cheese. Mix first four ingredients together using only 1 cup of the cheese. Press this mixture into a 12" solid pizza pan that has been coated with vegetable oil. Make the edge slightly thicker. Top with pizza sauce and add your favorite toppings. Bake for 25 minutes. Sprinkle the last cup of cheese on top. Bake 5 minutes or until cheese is melted. ENJOY ! ! !
Recipe from Amy K. MylerI hope if you are craving something and are having a hard time getting it right, you will let me know. Happy cooking!!