Posts Tagged ‘gluten free’

Take delight in the Lord, and he will give you the desires of your heart. (Psalm 37:4 NIV)

Le Fou, I’m afraid I went shopping.

A dangerous pastime….

I know.

Especially GROCERY shopping, when one has food allergies. This particular trip was fraught with more-than-usual peril, for a couple of reasons. First, I was hungry. We all know the Most Important Rule of Shopping, right? Well, I broke it. Second, I was craving pizza. No, not craving pizza, CRAVING PIZZA!!!. And doughnuts.

My sensible brain knew that this meant I needed to examine what I’d been eating lately and see if some gluten had accidentally slipped in. (Later, I did just that and discovered the culprit: a snack bar I’d bought for grab-and-go mornings without reading the label carefully enough! This is my number one reason for not shopping while hungry or tired.) But my sensible brain was out to lunch or otherwise not functioning, due to those selfsame cereal bars, no doubt.

As a side note…I read a fascinating article in the most recent issue of Living Without magazine on the topic of gluten sensitivity and depression. As mentioned in the article, unreasonable sadness and lethargy, brain “fog” and body aches are some of my first indications that I’ve accidentally eaten gluten, but I often don’t notice them until the more obvious symptoms show up. I found it an interesting read, and a good reminder of things of which I should be aware.

Anyway…back to my shopping trip. See the verse up there at the top? I firmly believe it! And I believe that it applies to little, everyday things as much as to big, life changing things. We are “worth more than sparrows” and our Heavenly Father cares about our daily lives. My “heart’s desire” at that present moment was Pizza. At least, I thought it was. Another wonderful thing about God, though, is that He knows us better than we know ourselves….

I could tell you a long story about all the things I found in the store that I considered special blessings for my frustrated heart, but it would take a loooooooong time. I shall give you, instead, the condensed list:
1. Red grapefruit, which is one of my Favorite things, was on sale!
2. A lovely ranch dressing for my salad
3. Many of the things on my shopping list were on sale.
4. Salted Caramel Häagen Dazs bars…require no comment.

And the pièce de résistance…..

5. When I got to the specialty frozen foods section, whence I meant to buy a frozen pizza from Udi, if it didn’t cost an arm and a leg, I found……

Not only were the pizzas ON SALE (and you and I both know what a rare occurrence that is!), but they also had a NEW item from Udi…….Flour Tortillas!

Almost overcome with excitement, I checked out and hurried home!

If you are eating gluten free, you’ve probably experienced several attempts at a “flour” tortilla; those frozen brown things that crumble when thawed, or those stiff ones that wouldn’t even dream of rolling up. Maybe, like me, you’ve even made your own. Homemade ones can be pretty good, but only fresh out of the pan. What you don’t eat, you may as well make into chips because they’ll be chips tomorrow whether you like it or not, amiright?

Not these. These are Amazing. They came frozen, but I stuck them in the fridge to thaw, and tasted one as soon as I could! I couldn’t believe my mouth…chewy, dense, flexible….exactly as I remembered gluten flour tortillas! (and no, I don’t work for Udi)

I made this….


See how they folded over without cracking?!??!!!? I put those under the broiler with cheese sprinkled on top, then folded them as I put them on the plate!!!

They are amazing to eat. So….real. And “real” is what I was really wanting, that day in the store.

Does it surprise you to hear that I haven’t yet eaten the frozen pizza?

That guacamole on top is easy-peasy, too. I’ve been seeing a lot of über complicated guacamole recipes lately, and I just don’t understand.

“Oh, Bert! Why must you complicate things that are really quite simple?”

Why, indeed? Try this one. Mary Poppins would approve.

1 avocado, peeled and pitted, mashed or diced just as you like (or more than 1, to have enough to share!)
Lime juice

Tomatoes, diced
Onion, diced
Jalapeño, diced finely

I say “some,” because guacamole is really a matter of taste. Start with a little. Taste. Add more. Taste. Repeat until it’s good! The “optional” ingredients are all good, but you can make good guacamole without them. I like tomatoes, but my last batch didn’t have any and it was still mighty tasty! If you’re feeling Really lazy, throw in a jar of salsa!

Thanks for sharing my day of delightful blessings!

Trust in the Lord and do good; dwell in the land and enjoy safe pasture. (Psalm 37:3 NIV)


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Happy day after Valentine’s Day!

It is interesting to me how different people choose to deal with a day devoted to love. Among my unattached friends, some ignore the day altogether, others have parties with other singles, and some sit at home being sad. A few “celebrate” anti-romance by making “Singles Awareness” cards, sarcastic messages with a black, black, and more black color scheme, in an attempt to assuage depression with humor.

Personally, I love Valentine’s Day. Love is so much more than flowers, and chocolate, romance and jewelry. It does not require cards, presents, or a candlelit dinner for two (though those things are nice). Love includes everyone, not just those who are married or dating. We all have people in our lives to whom we can show love.

This day, this month, this year, I encourage you to focus on this kind of love that we can show every day, to every person we meet:

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails. (1 Corinthians 13:4-8 NIV)

I have a poster in my room to remind me of this focus. I replaced the words “love” and “it” with my name, thusly:

__________ is patient, __________ is kind. __________ does not envy, __________ does not boast, __________ is not proud. __________ does not dishonor others, __________ is not self-seeking, __________ is not easily angered, __________ keeps no record of wrongs. __________ does not delight in evil but rejoices with the truth. __________ always protects, always trusts, always hopes, always perseveres. Love never fails.
(1 Corinthians 13:4-8 NIV)

Love every day!

I just started my second reading of Eric and Leslie Ludy’s book, When God Writes Your Love Story. I highly recommend any book written by either of the Ludy’s, but this one especially. It has a good message, excellent suggestions, and is very encouraging. (This is my second reading because I raced through it the first time, so eager to see what was next, I didn’t take time to stop and answer the thought-provoking questions at the end of each chapter!) If you, like me, are waiting on God to write the next chapter of your love story, this book is for you! Read, enjoy, and relax.

While you read, eat cheesecake. I just made one, with a recipe from Living Without magazine (which is a great magazine, by the way). I replaced the cranberry swirl with raspberry jam and apricot jam (half and half), with great success. Enjoy!


You can find the recipe here: http://www.livingwithout.com/recipes/Dairy-Free-Cranberry-Swirl-Cheesecake-3194-1.html

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Happy birthday to my blog!
It’s about one year old!
I’ve had lots of fun!
And there’s more to come!

Just over one year ago, I started this blog, something I’d been wanting to do for several years. I’m so glad I did–the experience has been quite entertaining! And now it’s time to celebrate!

What better thing for a celebration but cake? Specifically…

Monkey cake!


My mom and I created this particular monkey for my grandpa’s birthday. He (the monkey) is gluten free, dairy free (except for the ears), corn free, soy free, and delicious!

He’s made of:
1 Betty Crocker gluten free vanilla cake mix
2 Kinnikinnick gluten free chocolate doughnuts (ears)
2 chocolate macaroons (eyes)
1 string of raspberry “licorice” (fruit rope)
1 batch of frosting (recipe below)

Gluten free, Dairy free Frosting

1 cup shortening (I use Earth Balance)
3 1/2 cups powdered sugar (corn free!)
1/4 cup milk (cow, rice, coconut, whatever!)
1 1/2 tsp vanilla extract
1/4 to 1/2 cup cocoa powder (for chocolate frosting)

Mix together shortening and powdered sugar with a stand or hand mixer. Once well mixed, add milk and vanilla (and cocoa, if using) and mix well again. If it’s too dry or stiff, add more milk a little at a time until it looks like you want.

Enjoy, and Celebrate!

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Merry Christmas!

It finally feels like Christmas to me, today. School is out! Vacation is here! We had a dusting of snow earlier this week!

Tonight is my first night off of the Christmas holidays, and what am I doing? Cooking, of course!

Today I made Chex mix and pear jelly! The Chex mix is delightful, and dairy and gluten free! (Just substitute 1/4 cup of olive oil for the butter in the recipe on the box, and add a little extra salt. Tastes just as good, and you don’t have to wait for the butter to melt!)
The jelly is still boiling in the pot, but last time I stirred it, a little got on my finger…it tastes pretty yummy!

Tomorrow: cookies of many kinds! My baking list is ambitious (it always is!), and I may not make it through all of the deliciousness, but it is fun to have many options!

…Hey, I’m back. Thanks for waiting! I had to go jar up the jelly. This is the first time I’ve made jelly! Can you tell I’m a bit excited about it???


As I stirred the jelly tonight, I was thinking about what I was doing at this time last year. (not Exactly this time…I’m the polar opposite of a numbers genius…just this season). I was a student then, working hard in an online court reporting school, so I was looking forward to a double vacation: no work AND no homework!!! Then I got a phone call, informing me that, due to a change in academic progress requirements, I was being dropped from the court reporting program. Merry Christmas. Without boring you with a long saga of the joys and frustrations of learning machine shorthand, it is hard to explain how frustrating this news was. I spent hours on the phone, talking to strangers far away, trying to convince them to fix the problem, do something different, or at least understand and pretend to care about what a third of their students were going through. (Those of you who know me know how much I enjoyed that stressful experience…) As person after person gave me a resounding, “TOO BAD!” I realized that God must have a different plan for me.

Just after that, a friend sent me an email, one of those forwards that circulates every so often. Usually I just skim through, but this one had a message for me. Somewhere in the middle it said, “When it seems that God is taking something away, you don’t need to try to hang on to it. He is getting your hands empty so He can fill them with something new in His plan for you!”

I decided to be excited, and to look for these new things God was bringing into my life.

I have now been a full year as a free, non-student. As I stirred the jelly some more, and checked on the Chex mix in the oven, I began making a mental list of blessings I have had this year that would not have been possible had I still been in school:

Time to try many new cooking experiments, like pear jelly!
I was able to take an assignment interpreting a week-long overnight outdoor school, which was an incredibly memorable experience! If I had needed to focus on homework, I couldn’t have gone on that trip.
I just bought a new car, which I can afford because I am not having to pay for school.
I got to relax and play in the summer, instead of practicing shorthand all the time!
I have the time and energy to work on a special sign language teaching project with my boss this year, which I am really enjoying!

These are just a few that came quickly to mind. There are many others!

Have you seen the movie, Joseph, King of Dreams? (That seems like a non sequitur, but it isn’t. Trust me.). There is a beautiful song in that show that is one of my favorites. Here are some of the words:

I thought I did what’s best, I thought I had the answers,
I thought I’d found the surest road, but that road brought me here.
So I put up a fight and told you how to help me
And just when I have given up, the truth is coming clear
That you know better than I, you know the way
I’ll let go the need to know why, for you know better than I…

Look it up on YouTube, it’s pretty!

Not only is it pretty, but the message is a good reminder. It is so very easy to get discouraged or sad when things don’t go the way I hoped or planned. It helps me to remember that God is in control, and that His plan is the best one!

My plan for tomorrow is cookie baking! But if God has a different plan, that’s okay. I’m excited to see what He wants me to do!

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Oh, hai.

It’s been a while, eh? In a way, that’s great because it means I’ve been Living, not sitting around bored! At the same time, I never stop writing inside my head. Lately, though, SO MUCH has been going on that I would need a few months to write about it all, a post at a time! Good news for me on that front is, i just discovered the WordPress app! I find it much easier to navigate than the website, and it means i can take my blogging along with me much easier than before! Yay! (This is my first post using it!)

Taking into account that inspiration strikes me at random and rather slowly, as a certain friend and partner-in-literary-crime of mine can attest, it could take a whole year! Instead, I offer the short version; a string of my random thoughts about each significant event recently, culminating, as always, with a recipe of deliciousness! I don’t really understand Twitter (what is it, like Instant Messaging with the whole world?) but if I had an account, the last few weeks might have looked like this…..

TWO Alice in Wonderland birthday parties!!! Tea (of course!), gorgeous cakes, delicious Chinese foods (some recipes coming soon!) I cooked! It’s what I like to do!
(Note: If my future husband is reading this, just because I Like to cook doesn’t mean I always cook on my birthday. Do you like to cook? I’d love to let you! 🙂 I approve of restaurants, too!)

Here’s some decorations I painted for one of the parties…



Trip to the Gem Fair resulted in purchase of a pretty thing I can’t show now (it’s a Christmas gift!), and some cute little bottles with corks! It is a beautiful place to visit, very shiny.
Another message for my future husband: Good news for your pocketbook! After wandering around a huge showroom of jewelry, I find I have absolutely no desire to possess most of it. Engagement ring, wedding band, done. Unless, of course, you Like jewelry, in which case I can endeavor to change my attitude…

Christmas! Christmas projects! So many fun things to do! So many secrets! Shhh!!!

Christmas concerts! Interpreting Christmas songs is so fun! God blessed me with good health for all three performances, and a perfect song order that gave me breaks in just the right places. NCU’s choir sounded amazing, and it was really great to be involved! Got to meet some neat people, too.

Have you noticed how many people are having babies right now? I, personally, know 6 people who have had a baby in the last couple of months, or are about to have one! Too bad none of them live close to me! Not enough nearby babies to hold!
I love babies.

There were no babies at our family Thanksgiving this year. But there was gluten free green bean casserole. It could have been dairy free, had I taken the time to make the soup myself. There was a lot of other yummy food too, but green bean casserole is what’s on the menu for today! Here we go!

Gluten free Green Bean Casserole

Green beans, frozen, fresh, or canned
2 boxes of Pacific’s gluten free cream of mushroom soup
A splash of milk
2 onions
1 cup gluten free flour (I used brown rice flour)
Cayenne pepper (optional)
Oil for frying (I used Grapeseed Oil)

First, make the fried onion topping. Slice your onions in whatever way you like best. Put the cup of flour and the sliced onions into a large zip top baggie. Add a dash of salt, and a pinch of black pepper or cayenne pepper. Shake it up! Then heat your oil to around 350 degrees. Fry the onions in batches, and remove them to a drying rack or paper towels. Sprinkle with salt while still hot. Try not to eat them all…

If your beans are frozen, I recommend thawing them first!
In a 13 x 9″ baking pan, mix as many green beans as will fit with the two boxes of mushroom soup. Thin the soup with a little milk if you need to. Sprinkle the fried onions on top, then bake at 350 until the whole casserole is hot and bubbly (at least 20 minutes).


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Hello my friends! Today we are making macaroni and cheese. Gluten free, dairy free, soy free, corn free, artificial colors free! Free of many allergens, but still full of taste. No story, really, just yummy foods.

I will tell you that this cheese recipe is incredibly versatile. It makes a delicious cheeseball, and works great in lasagna and quiche, and on pizza (let it stiffen a bit before putting it on pizza, unless you have a nice, high-edged crust). I’ve even made cheesecake and “cream cheese” frosting with it! It is great on nachos, mixed into chili as a dip, or anywhere else you use melted cheese.

The Basic Cheese
(at my house we call it “Daddy’s Cheese” because he is the dairy-free one, but we are all willing to eat it!)

 1 cup raw cashews

3 packages unflavored gelatin


lemon or lime juice

garlic powder

onion powder


½ red bell pepper (this is for taste and color, but is optional)

Grind the cashews in your blender. While they disintegrate, sprinkle the gelatin over ½ cup of cold water. After it gels, pour in ½ cup of hot water and stir until the gelatin melts. Add this melted mixture to the blender with the nuts and blend to mix. Add the juice of ½ a lemon or lime. Next, add ½ of a red bell pepper, chopped into chunks. Blend until smooth, then add the other spices to taste. When the seasoning is perfect, pour into a shallow container and place in the refrigerator to solidify. (When solid, this cheese has a “velveeta-like” consistency.)


For a sweet “cream cheese” style:
Omit garlic and onion powders and the red bell pepper.
Add about a teaspoon of vanilla extract and a little sugar (to taste)

For a delightful alfredo sauce:
Omit bell pepper.
Add some oregano, thyme, and basil to the spice mix.

 For a nacho cheese:
Add some cumin and chili powder.
Macaroni and Cheese, Dairy free and Gluten free

Prepare some gluten free pasta, according to its directions.

When it is getting close to done, start the cheese, using the basic directions above (and adding whatever flavors you like best.)

At the point where the recipe tells you to pour the cheese into a container, pour it onto your drained pasta instead!

Eat and enjoy!

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Since the last time I posted, my life has been a swift succession of those two things in the title. Birthdays, the start of a new work/school year, and a few other new things have made for an exciting couple of months filled with God’s blessings.

Celebrations usually mean special food, so these can be difficult for the new gluten-free cook. I know. Our first gluten-free, dairy-free Thanksgiving and Christmas were strange, Strange, STRANGE! However, it can be a LOT of fun to experiment and recreate the old traditional favorites, sans gluten, and to find some new favorites too!

In the past 8 weeks, I have cooked up two gluten-free birthday parties (with quite a few dairy-free choices as well)! Let’s celebrate together!

For my youngest sister’s 14th birthday, we had…

Macaroni and Cheese Gluten-free, Dairy-free


Onion Rings GF/DF and Corn Free

 I forgot to photograph these!  Silly me…

Cheese Sticks GF, with Pepper Jack Cheese–yum!


Cake! GF/DF/Corn Free
Vanilla Cake, covered with hand-painted fondant, with a buttercream elephant


I had a little fun making buttercream fondant figures, too!

A couple weeks later, a good friend of mine celebrated a special birthday with the following…
(It is worth noting that my friend and her family are gluten-eaters, and they enjoyed these gluten-free treats!)

Cupcakes GF/DF, decorated with delectable dairy free buttercream frosting!


Cream Puffs GF, can be made DF

 See recipe below for photos!

Ham and Cheese Bites GF, could be DF with special cheese


Chicken Salad GF, DF and delicious!


Cake inspired by Sleeping Beauty GF/DF


If this cake looks like a mess, yay! I got it right! If you haven’t seen the Disney version of Sleeping Beauty in a while, go watch the scene where Fauna makes Briar Rose’s birthday cake. It’s very entertaining!

The cake is made of Rice Krispy treats (Gluten Free Rice Krispies, of course!), covered in marshmallow fondant, then stuck together with buttercream frosting. The broom is painted marzipan.


What a lot of celebrating we have done lately! God really blessed us with a ton of great recipes, and much success in the kitchen! All the recipes from this post will appear here in the next few weeks, but I’d like to start with my personal favorite. This recipe is great because it is SO easy, and incredibly versatile. Enjoy!

Gluten-Free, Corn-Free Cream Puffs or Éclairs
With a Dairy-Free option!

1 cup water
1/2 cup butter  (or Dairy Free shortening, I like butter flavored Spectrum)
1/2 tsp vanilla
1/4 tsp salt 
14 Tbsp white rice flour, or your favorite GF flour mix (no xanthan or guar gum needed!)
4 large eggs

In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Add rice flour all at once and stir until mixture is smooth and cohesive.  It will look like this:

Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each addition.  When you’re done, it will look like this:

For cream puffs, use a pastry bag to pipe small mounds about 2″ apart, or use two teaspoons and shape into small balls. For éclairs, use a pastry bag and pipe into 4″ logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. (They puff!)  I recommend using a pastry bag to shape your dough–it doesn’t take long, and the results are beautiful!

Before baking:

After baking:

Bake at 375F for about 30 minutes (until slightly brown on top).


Transfer to a wire rack to cool.  As you transfer them, poke a hole in each one with a small paring knife.  This lets excess steam escape and keeps the insides from getting soggy.  It also provies a perfect entry point for piping in filling!

This recipe can be halved. (But why would you want to???)

Note: It is Essential to either line your baking sheet or butter it well. These will stick to the sheet otherwise, and you will lose the bottom half of each one. I recommend parchment or a Silpat—easy cleanup!

1 cup whipping cream 
powdered sugar to taste
Beat together on high speed until stiff. Refrigerate.

For stiffer filling:
1 cup whipping cream
powdered sugar to taste
1 teaspoon unflavored gelatin, bloomed in 2T cold water, then melted
Beat together cream and sugar until soft peaks form.  Add in melted gelatin and continue to beat until stiff.  Refrigerate until needed.

Optional Topping
4 oz. good quality semi-sweet chocolate
Melt chocolate in a bowl set over simmering water. Stir until smooth.

Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream either by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full. Once filled, these can be frozen until wanted. (If you can stand not to eat them immediately!)

Other tasty fillings for these lovely shells:

  • Butter and Jam
  • Fruit and Whipped Cream (like shortcake) (Passion Fruit folded into Whipped Cream is lovely!)
  • Egg Salad, Tuna Salad or other savory, even Taco Salad
  • Ricotta cheese, mixed with Meyer lemon juice, zest and a touch of sugar

Do you have a favorite recipe you have converted to be allergy-friendly?

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