Category Archives: Gluten Free

Gluten Free layered dip

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I’m not sure about the “seven” layers so we are just going with layered dip. After all, it can be as many or as few layers as you want it to.

We LOVE Mexican inspired food in our house and I’m pretty sure my kids could live on corn chips. This was one of our New Year’s Eve treats and it was a crowd pleaser.

I used a 9×9 casserole dish for the quantity of ingredients. You can always double and go with a larger dish.

Layered:
1Can Refried beans (I used trader joes)
1 8oz sour cream mixed with 1/2 package trader joes taco mix
4 individual servings Eat Wholly Guacamole (or an 8oz container)
6-8oz Shredded Cheese (more trader joes)
1Can sliced black olives
1/2Can tomatoes with green chilis
1Bunch green onions (chopped)
Chips to garnish

You could add a layer of beef on top of the beans or sub for beans.
You could also leave out the sour cream and mix the taco seasoning into the guacamole for a dairy free option.

Grandmas Cherry Torte, Gluten free

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Through the years, grandmas cherry torte was a constant at holiday meals. For years we have tried to immolate it and somehow it just doesn’t taste the same. Maybe it’s just the love she put into making them for the enjoyment of the family that made them better. That was a lot of love.

This Christmas we made some adjustments to the recipe to avoid gluten and ended up with a delightful replacement that is allergy friendly. I believe grandmas would have been proud.

Crust:

1 stick of butter
1 package Schar GF graham crackers
1C pecans

Grind them together in food processor or magic bullet and pat into the bottom of a 9×13 baking dish. Bake at 350 for 15 minutes (this should make it lightly browned) and set aside to cool completely before adding filling.

Filling:

8oz package Cream cheese (room temperature)
1C Sugar
1box dream whip (large box has two packets-this is what you need)

Mix both packages of dream whip according to directions in large mixer (I used Kitchen Aid). In another bowl, blend cream cheese and sugar. Then add this mix to the dream whip mix in the large mixer. Pour the combined mixture over the cooled crust.

Let mixture chill for one hour and spoon 2 cans of cherry pie filling on top. We used Duncan Hines Wilderness Simply Cherry. It is made with no artificial ingredients, food color or HFCS.

Let chill and it serves about 12 per pan. We usually make at least 2 pans. The longer it refrigerates, the better it tastes. At least let chill overnight before serving.

Enjoy!

 

FREE Donut holes: from gluten, dairy, rice and yeast that is.

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This has been a tricky one for me. My kids are really picky when it comes to donuts. Honestly, I don’t know if I can ever win them over with a yeast free donut. I can’t blame them. I’m a light and fluffy kinda donut girl myself.

After three batches, I added and removed a couple things and ended up with something that reminds me more of a pancake but tastes really good. The key to donut holes is 1) have deep enough grease that you can drop balls and they won’t splat before they cook 2) don’t get the oil too hot or they will burn before you can get them all in the grease and 3) have your coating ready to go as soon as you pull them from the grease.

You will need a deep pan, pot or fry baby.

Coconut oil for frying (enough to have 2-3″ of oil in the bottom)

Combine:
1 1/4C Bobs Red Mill GF baking mix
1/4C Brown Sugar
1/4t Nutmeg
1/4t Cinnamon
2T melted Earth Balance
1/3C Coconut milk
1/4C egg whites, whipped
1t Almond extract
1/4t baking powder

Use a small scoop with release for dropping into the oil for approximately one minute. Don’t drop too many at once or you won’t be able to retrieve them before they burn.

Pre-mix coating, option 1:
1/4C sugar
1/2t cinnamon

Pre-mix coating, option 2:
1C powdered sugar
3T Coconut milk
Retrieve from oil and drop in coating. Let cool and enjoy!

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Allergy friendly snack list

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As a serial room mom and having kids with allergies, I am constantly trying to figure out the parameters of the approved snack list at school. After chatting with the school nurse I found that each school does their own thing. So, in an effort to assist all parents with ideas for providing snacks for school parties, I put together this list (which I will update as I find new options).

Some are more affordable than others and some can even be found at Costco or on amazon in bulk. I will note these options where I can to make it easier and more affordable when buying snacks for 20-30 kids.

The options I am listing are gluten, dairy, egg yolk and peanut free. They also happen to be dye free and missing high fructose corn syrup (since those are personal no-no’s for us). Please always double check packaging as manufacturers change ingredients, factories and processes on a regular basis.

Aldi’s has a liveGfree line that includes:
Snickerdoodle soft baked cookies
Double chocolate brownie soft baked cookies
Gluten free pretzel sticks
Chewy bars in: berry, cocoa and caramel apple
Vanilla and chocolate stuffed cookies (look like oreos)

Boxed Raisins
Boxed Craisins
Mini marshmallows
Enjoy life chocolate chips
(Dr.) Lucy’s cookies (all flavors except peanut butter)
Fruit by the Foot (Costco)
Ruby Rockets (non) yogurt blend
Boom chika pop (Costco)
Deep river chips
Cave Man bars (Costco)
Home free cookies (all varieties except peanut butter)
Kirkland organic applesauce (Costco)
Jack Links beef sticks (Costco)
Veggie Sticks
Lovey Candy Co Licorice (Costco)
Trader Joe’s Fruit Bars
Joe Joe’s gluten free chocolate/vanilla cremes (Trader Joe’s)
Joe Joe’s gluten free peppermint cremes (Trader Joe’s) ~ Seasonal
Yum earth organics flavored lollipops
Trader Joe’s Organic Pops Suckers

Fresh fruit
Fresh Vegetables
Tostitos tortilla chips & salsa
Corn chex
Cheerios (original, cinnamon, apple)

This is a list that is sure to grow. These are great lunch box items also.
Enjoy! And allergy on.

Gluten Free Hamburger Hash

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Some nights I start with one ingredient and then build a recipe from there. I honestly don’t spend time in the grocery each week building each recipe by ingredient. I simply don’t have time or patience.

This week I started with a bag of hash brown potatoes… fortunately, the rest just seemed to fall into place.

1 bag gf hash brown potatoes
1 large onion diced
2LB ground chuck (we buy local and split a cow)
1 bag frozen corn

Start with aluminum foil squares and spray with non-stick cooking oil. Add potatoes, onion, raw ground beef crumbled, and frozen corn. Then cover with a tablespoon of oil (your choice), a tablespoon of water and sprinkle with rancher steak rub. Place in the oven at 350 for 20 minutes.

When they are taken from the oven, sprinkle with cheese (or daiya, non dairy cheese).

 

Allergy friendly pie? Yes!

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Recently, I watched a video that has been stirring about on social media.

No, not the cats. The other one. The one that Cheerios created to share how to use their product in new and exciting ways.

While their recipe won’t work (as is) in my house, I decided to use it as a base and try something new.

2C Cheerios blended (in my magic bullet)
3T Brown Sugar (added to magic bullet)
5T Earth Balance (vegan butter) melted

Spray pie plate with non-stick spray.
Pour dry mix of cheerios and brown sugar evenly on plate.
Pour melted non-butter on top and press together until mixed and firm

Bake at 350 for 10 minutes
This works with flavored cheerios as well for more flair.

Now for the pie…

I made a pumpkin version with:

1 container Daiya Vegan Cream Cheese
2T Earth Balance (vegan butter) melted
1 can organic pumpkin puree
1T cinnamon
1/2T pumpkin pie spice
1/2C brown sugar
1T Vanilla
1 can Coconut Cream

Blend all and fold in Coconut cream.
Another option (I’m going to try next time) is using SO Delicious, Coconut whipped cream instead of coconut cream.

Top with So Delicious, coconut whipped cream and serve!

Gluten Free Cheesy Egg Toast

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I just had a few minutes to prep something for my daughter for breakfast that would be hearty, filling and fast. We were both pleased with this result!

1 piece Udi’s Gluten Free Raisin Bread
Flatten middle with a fork
1 Egg placed in the flattened middle
2T Shredded Cheese sprinkled on top
Spray with oil (of choice)

Bake (on Silpat) at 350 for 10 minutes (or until egg is hard consistency).

Gluten Free/Dairy Free Apple Chicken

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Crock pot meals are my go-to this time of year. They are ready when you need them and dump-n-run prep. Earlier this week I quickly perused the shelf in my pantry for something that I could add to chicken and settled on the items below. Yes, it was easy. Yes, it was yummy. My kids even asked for seconds!

8 frozen chicken breasts
4T oil (i used sunflower, but that is up to you)
Cover with 2 cans sweet potatoes
Cover with 1 can apple pie filling

Set on low for 5-6 hours in the crock pot.
Protein, veggie and dessert all in one.

Gluten & dairy free Pumpkin Muffins

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I’m not always in the mood to bake. It truly strikes me out of the blue and I usually make several items at a time.

Having pumpkin on hand made me want to throw something together with fall flair. I tend to take existing recipes and alter them to suit my mood, ingredients on hand or traditional recipe allergy free.

I mixed the wet ingredients and added dry. Heat oven to 350 and bake in a greased (or lined/greased) muffin pan for 30 minutes.

2.5C Bobs Red Mill Gluten Free All Purpose Baking Flour
3 egg whites
1/4C Applesauce
1/4C Maple Syrup
16oz Pumpkin Puree (I used Pacific brand)
1/2C Coconut oil (melted)
1t lime juice
1/4t Cinnamon, nutmeg, pumpkin pie spice (I like Trader Joes)
3/4t baking soda
1T Vanilla extract (I use Kirkland)
1/2C Brown sugar

When cups are filled, sprinkle with almond slices and cinnamon/sugar combo and bake.

 

GF/DF Taco Soup

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There’s nothing more comforting than soup in the winter months. Combine it with the flavor of Mexican food and how can you go wrong? I love food to taste like something distinct. Bland food is boring. Check out this zippy taco soup that is both gluten and dairy free.

1 carton GF beef broth
1 can crushed stewed tomatoes with juice
1T lemon juice
3 chicken breasts, grilled and cubed
4oz bag frozen white corn
1T garlic
4oz bag frozen diced onions
1/2C sliced jalapenos (with juice, if you like more zip)
3 corn tortillas, fried in oil and cup in strips with pizza cutter
1/2C black bean salsa
1/2 Trader Joe’s Taco seasoning packet

Mix in crock pot and let warm for 2 hours. Top with Daiya cheese and serve.