About This Blog

"Look again. Are you sure? Is it really gluten free? ..........Read the label again, or call the 1-800 number on the back!.... Is tapioca flour the same thing as tapioca starch? Well if it is, then why isn't potato starch the same thing as potato flour?!?! Does 'glutamate' contain gluten? What the heck is Xanthan gum? Gluten Free...Gluten Free...Gluten Free...."

Welcome to the inside of my head ladies and gentlemen. This is what consumed my dreams all last night. Dreaming about the three little words: Going Gluten Free.

I am the wife of a farmer who has been diagnosed with celiac disease. I had never even heard of the disease let alone what the heck it meant! How was I supposed to completely change our lifestyle and eating habits while dealing with the last three months of my pregnancy. It just seemed to much to handle. All of the new weird lingo, the confusing labels, the millions of new flours and starches I had never even heard of before, are now the main product I had to bake with. Here is our story of the trials, successes, and failures of going gluten free.

Monday, January 23, 2012

GF Pie Crusts from Bette Hagman's recipe book

I wanted to share some of my favorite Pie Crust recipes from Bette Hagman's GF cook book! She is amazing and I would recommend buying her cook books!

Crumb Crust

Dry GF (or normal) bread, cake, or cookie pieces in a 200 degree oven until crisp and dry. (1 to 2 hours) Then crush up in a plastic bag or pulverize in a food processor. This recipe makes enough dough for a 10" spring form pan or to line an 8" pie pan.

1 1/2 C. GF (or normal) crumbs
1 TBS Sugar (or palm sugar)
1 tsp cinnamon
1/4 C. melted butter (or margarine)

put all ingredients in a 1 gallon plastic food bag and shake together to mix. Then press dough evenly onto bottom and sides of pie pan. If the pie if to be baked, fill with filling before baking. If filling if already cooked (such as cream pies) then bake your crust in preheated 400 degree oven for 8 minutes before filling.

Cereal Crust

2 cups GF Cereal (Chex mix and rice crispies work best)
3 TBS melted butter (or margarine)
2 TBS sugar (or palm sugar)

Crush cereal in plastic bag, then add butter and sugar and shake. Pat the mixture into a 9" pie pan. If filling is already cooked (such as cream pies) then bake crust in 400 degree oven for about 6 minutes.

Thursday, November 3, 2011

Gluten Free EASY No Bake Granola Bars

Hi everyone!

I just made these homemade Gluten Free No Bake Granola Bars (an idea I got from a friend.) They are so easy and yummy and I love it because you can alter the ingredients to make all different kinds of bars! Like I didn't add coconut when I made them today and the next time I make them I plan on adding raisins and chocolate chips! Be sure when you buy quick oats and rice krispies that they are certified gluten free, it will say on the box. 

2 cups quick oats (GF)
2 cups rice krispies (GF)
1/2 cup dried cranberries
1/2 cup shredded coconut
3/4 cups chopped almonds
3/4 cup light corn syrup
1/4 cup brown sugar
3/4 cups peanut butter
1 tsp vanilla

Bring corn syrup and brown sugar to a boil (stir constantly, it doesn't take long for it to boil) add in peanut butter and vanilla. Mix well. Dump in oats, krispies, cranberries, coconut, and almonds. Mix well and then press in the bottom of a 9X13 pan. Let cool and you are done!

Tuesday, November 1, 2011

Miss the taste of Pizza?

Last night my husband and I made our first Gluten Free Pizza! Although it was not from scratch because a friend gave us "Bob's Red Mill Pizza Mix." But here is the GF pizza sause recipe we used (which was SO good!)


  • 1 (4-ounce) can tomato paste
  • 1 1/2 cups water
  • 1/3 cup extra-virgin olive oil
  • cloves garlic, minced
  • Salt and pepper
  • 1/2 tablespoon chopped fresh oregano leaves
  • 1/2 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon chopped fresh rosemary leaves


Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough. (My husband and I did not have a few hours for the flavors to mix so we put it in a sauce pan and let it heat up for 20 minutes and it worked beautifully and tasted amazing!)

We then topped the pizza with green peppers, olives, pepperoni (check ingredients to make sure its GF) Mozzarella cheese, and Cheddar cheese! It was a great meal!

Saturday, October 8, 2011

Outback Steak House - 5 Stars!

So as most of you know, eating out after finding out about your gluten-intolerance can feel challenging and near impossible! But don't hang your head just yet, there are actually many restaurants that have gluten free menus! PF Chang's even has special shaped plates and a designated cooking area to prepare the food especially for gluten free customers! You can even eat fast food still! I am not saying you have to pig out on fast food, but it is always nice when you are in a pinch or you are traveling and need a bite to eat. All you have to do is go to their website and under the nutrition tab they usually all have a allergy/intolerance tab that you can click on and get a full list of things you can and cant eat at their restaurant! Here are a few of the links:

McDonalds: http://nutrition.mcdonalds.com/getnutrition/ingredientslist.pdf
Wendy's: http://wendys.com/food/pdf/us/gluten_free_list.pdf
Arby's: http://arbys.com/ (click on food and then on the right click on "Menu items without Gluten" and download the PDF.)
Carl's Jr: http://www.carlsjr.com/system/pdf_menus/3/original/CJ%20Allergen%20Chart%2006.21.11.pdf?1308694299

Anyways, today I am writing because last night my husband and I went to Outback Steak House. When we arrived we simply asked for their gluten free menu and they had a special separate menu for us to look at. They even had someone come out and explain to us what sauces were safe, etc. It was very helpful! We then ordered a steak with a dressed baked potato and a house salad. It was SO delicious! For dessert they even had a gluten free brownie and ice cream dish called "Chocolate thunder from down under." (It is made without wheat flour!) It was the most delicious dessert my husband and I had enjoyed in a long time! We highly recommend eating at Outback if you have celiac's or are gluten intolerant.

Thursday, September 29, 2011


I finally had a loaf of gluten free bread that my husband loves and that turned out well! Be sure you read the manual to your bread machine first and follow the instructions it gives on what order to place the ingredients in the pan. (For example, my machine called for the butter to NOT be melted and added with liquids like the recipe called for, but instead, called for the butter to stay solid and be place on the top of the flour blend.) Also I did not use egg substitute and I did not use any of the optional items at the bottom. 
Here is the recipe I found online and used:

3 Variations of a Gluten Free Bread Recipe - Bread Machine



Yield: 1

2 cups rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 1/2 teaspoons xanthan gum (or guar gum)
2/3 cup powdered milk (or 1/2 non diary substitute)
1 1/2 teaspoons salt
1 1/2 teaspoons egg substitute (optional)
3 tablespoons sugar
1 2/3 cups lukewarm water
1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
4 tablespoons butter, melted (or margarine)
1 teaspoon vinegar (or dough enhancer)
3 eggs, room temperature

1 tablespoon linseed, and (optional)
1 tablespoon of cut up sunflower seed (optional)

1. Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).

2. Place 1 & 1/2 tablespoons yeast in bread pan.
3. Add all the flours, xanthan/guar gum, milk powder and salt.
4. Add the sugar.
5. Beat the eggs.
6. Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
7. Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.

Be careful reading tablespoon and teaspoon (I have read it wrong on occasion and achieved a 'not so good loaf').

I recommend that you always go back to the ingredient list and check you have included everything (that isn't optional) before cooking.

This bread freezes well, for convenience slice before freezing.

Read more: http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592#ixzz1Z5gUCBAz

Monday, September 26, 2011

Gluten Free Peach Cobbler Failure.

The other day my husband and I tried a GF peach cobbler dutch oven recipe I found. It was a disaster. I took one bite and could not eat the rest. It tasted like play-doh. We threw out the rest. But using the dutch oven and sitting out side enjoying the evening was fun =)

Here is the recipe I found online and used:

2 large (or 4 small) cans peaches in pear juice, quartered
1/4 cup tapioca pearls
1 cup gluten free flour blend (I used Bob's Red Mill Gluten Free All-Purpose)
2 TB coconut palm sugar (you can use brown sugar if you want)
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk/dairy replacement
1/4 cup coconut palm sugar (or brown sugar)
1/2 cup cold butter/butter replacement, cut into small cubes

1. Pour one can of peaches with juice into the dutch oven. Drain the other can of peaches. Discard the juice and add the peaches to the dutch oven. Sprinkle the tapioca pearls over the peaches.

2. In a medium mixing bowl combine the flour, sugar, baking powder and salt. Stir to combine. Whisk in the milk. Pour/drop this batter over the peaches. Sprinkle the sugar over the batter and then dot with butter. Cook with coals/briquettes on top and bottom for 25-30 minutes, or until the batter is set and golden brown on top. Serve warm with vanilla ice cream.

Some people say it was great! Maybe I messed up, but I followed the recipe exactly. But if you give it a try let me know it turns out for you!

Monday, September 12, 2011

Happy Birthday My Dear Farmer!

It's my husbands birthday and I had planned for months to make his favorite Lazy Lady cake, but sadly a few weeks ago he was diagnosed with Celiac's. I quickly had to switch some of the plans I had made for his birthday (such as his birthday dinner and birthday cake.) I felt so sad as I watched him drool over all the cakes he couldn't have at the store (he was especially drooling over the pound cake) and I was determined to make him an even better cake! A cake that was gluten free and DELICIOUS! So I got to work looking online for a killer recipe. I finally found a pound cake recipe that I wanted to try out. I made the batter last night and baked a small portion just to be sure we would have a scrumptious cake not a yucky one. Turns out it was a HUGE success! It was perfectly moist, tender, and sweet. My husband said he thought he had died and went to gluten free heaven!  Here are some pictures of that fabulous pound cake.

Here is the link for the recipe: http://www.landolakes.com/recipe/1312/vanilla-pound-cake-gluten-free-recipe

2 cups sugar
1 cup melted
4 eggs 
4 teaspoons gluten-free vanilla
3 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1 cup milk

Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside. 

Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. 

Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. 

Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.