Sometimes being gluten free isn't easy. We all have questions. This is a place to ask and answer and help each other through this gluten free battle.

Tuesday, April 12, 2011


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Saturday, March 12, 2011

Miss that Chinese take-out?

About a month ago, I made a meal that had Rob raving for weeks. I'd been looking for some high protein meals online and stumbled across this recipe for Bourbon Chicken. As I was making the menu for this week- a good money saving tip- I decided I'd make bourbon chicken again, since it was such a hit last time. All week Rob was talking about how he couldn't wait. He'd go look at the menu on the fridge- I guess to make sure it was still on there? Tonight was bourbon chicken night, but instead of just doing plain old bourbon chicken we had bourbon chicken lettuce wraps. Delish! I just made the chicken as the recipe says (plus a little onion powder and maple syrup) and put it on a romaine lettuce leaf.

We added some fried rice and roasted broccoli to the meal. It felt like we were eating some awesome Chinese take-out but it was 100% gluten free! Now I just need to figure out how to make some gluten free crab rangoon...

Friday, March 4, 2011

Company is a-coming!

Today we have some friends from our university coming to stay with us on their way to Chicago. I'm pretty excited about this visit for many reasons. 1. I get to see people I haven't seen in a long time. 2. I will get to meet some new people. 3. It's a secret of mine that I love to entertain. 4. I get to make a delicious cheesecake (That would be Rob's favorite reason).

I follow the Kraft Foods Classic Cheesecake recipe. But I don't use graham crackers for my crust. We are on a serious budget and buying a whole box of Gfree graham crackers for this crust isn't economical enough for us. So instead, I improvise. I make a chocolate chip cookie crust. Here's my recipe. Doubled, this recipe is also the best Gfree Chocolate Chip cookie recipe I've had.

Note: I always make the cookie crust the day before so it is completely cooled. It seems to work better.

1/4 c. butter or margarine softened
1/4 + 1/8 c. sugar (I realize that's crazy a measurement, I just eyeball it)
1 egg
1 tsp. Gfree vanilla extract
1/4 c. white rice flour
1/4 c. brown rice flour
1/2 tsp. baking soda
pinch of salt
1/2 c. Gfree chocolate chips

Preheat oven to 350. Cream butter and sugar. Add egg and vanilla, mix. Add flours, baking soda, salt. Mix. Stir in chocolate chips.
Pour cookie mixture into Springform pan. Spread out to edges. Bake for 12-15 minutes until cooked all they way through.

Follow the cheesecake recipe Add the cheesecake mixture to the springform pan. Bake as directed in cheesecake recipe. Let the cake chill in the refrigerator for 4 hours before chowing down!


Thursday, March 3, 2011

A quick one...

My little brother and his girlfriend are coming today for a visit. I'm so excited! My brother has never come to visit us without my parents, so this should be fun! They'll be here soon, so I'm going to make this quick. Last night, Rob and I did something we haven't done since the Celiac diagnosis 11 months ago (Coming up on one year. I'll have to celebrate... any ideas?) QUESADILLAS!!

We LOVE Mexican food. Tacos, burritos, tostadas, tamales, chips and salsa... you name it, we love it. We got this handy dandy quesadilla maker for a wedding gift. It makes quesadillas easy squeeze-y!

I make my own taco seasoning. A friend of ours was looking at the ingredients on the kind we used to use and told us that it has the stuff they put in diapers in it- silicon dioxide. I haven't actually done any research into that, but we decided it's probably better for us to make our own anyways.

2 T. ground cumin
2 T. chili powder
1 T. paprika
1 T. onion powder
1 T. garlic powder
Pepper to taste
If you like a little more kick to it add some crushed red pepper in there too.

We did chicken quesadillas so I cooked the chicken then chopped it up in my food processor. That just made it easier to have in the quesadillas. You don't have to chop it up though.

Then, we add all the fixin's to our quesadillas. Corn, black beans, salsa, sour cream. We were out of lettuce or we would have added that too! Easy and delicious!

What are you having for dinner tonight? I'm always looking for ideas!

Tuesday, March 1, 2011

Sometimes I'm a bad liar...

Wow, where has February gone? I've got to tell you, I'm not sad it's over. I find February to be a pretty sad month. It's always so cold, dreary and snowy- I'm not a fan of any of those things. It's March 1st and I am thrilled. I just checked and we have a few days of warm-ish and sunny weather. I'll take it! But, I do have to apologize to you friend. It's March and I still haven't posted those snow storm recipes. I am so far behind lately. So sorry. I hope that the delicious-ness of this first recipe makes up for it!

I'm calling this recipe Baked S'mores. One night I was REALLY craving something sweet, but I didn't want to make brownies or a cake because I'd eat the whole thing. These Baked S'mores were the perfect solution. Easy, small and DELICIOUS!

You will need:
Kinnikinnick Gfree Graham Crackers (crushed)
1 T. melted butter
Jet Puffed Marshmallows (I've used the little ones and the big ones, I think the little ones work better)
Gfree Chocolate Chips (I'm partial to the Ghirardelli)

Preheat oven to 350. I crushed up those graham crackers in my handy mortar and pestle while I melted the butter in the microwave in a small oven safe CorningWare dish. Then I mixed the butter and crushed grahams together in the CorningWare dish. Add in the marshmallows and chocolate (I like the chocolate on the bottom then marshmallows on top-- I think it tastes better). Set CorningWare on cookie sheet and place in oven for 5-10 minutes or until the marshmallows are melted and toasted.

Seriously, this stuff is so good! I added peanuts once and that wasn't so good so I don't recommend that step. I love the toasted part of the marshmallows. It's a little crunchy and totally takes me out to a summer night in front of a campfire.

I'll post about the other dish very soon. Promise. :)


Friday, February 4, 2011

A gluten free snow storm

Champaign was just hit with the "storm of the decade!" Sounds scary right... it wasn't. The weather men talked this up WAY more than necessary. Yes, we have a 3 ft drift outside our front door. Yes, there is quite a bit of snow on the ground. And yes, yesterday I drove with a friend to Decatur to pick up a rug. I think the storm of the decade got lazy after Chicago and didn't want to continue on down to the C-U. Fine by me. I hate the stuff. If I moved somewhere that it never snowed I'm not too sure I'd miss it all that much.

Anyways, on to the purpose for this post. As I was preparing for the storm of the decade, I was hit with a conundrum. People who can eat gluten go to the store and get bread and crackers and cookies and cereal and beefaroni. I can't do that business. So what do I get. I should add that we are on a major budget so I don't often buy GF bread, crackers, cookies etc. Too expensive and really not that good for me either. So how do I prepare for something that may or may not happen. Here are the items in food emergency kit:
Rice cakes (love 'em! So inexpensive and versatile.)
Peanut Butter and Jelly (for the rice cakes of course!)
Canned fruit (peaches are my fave, but also pears and pineapple and, of course, applesauce)
Cans of Bush's Original Bakes Beans (I can eat these suckers cold)
Canned Veggies (Anyone else have an insane love of green beans?)
Diet Coke and Captain Morgan's (If the power goes out and it gets too cold we need a way to stay warm right?!)

As it turned out, the power stayed on and we didn't have to worry about any of this. So instead we ate some delicious creations of mine. I'm not a recipe followerer unless I'm baking... and even then I hate measuring. So, it's a loose kind of follow. So when I put recipes up here, take all measurements loosely. I'll post those recipes later today. Here are some pictures to get you interested! :)

Wednesday, January 26, 2011

A Quick Dinner Idea

Tonight for dinner we needed something quick and that we could eat on our way to small group at Confluence Church ( I wanted to do stuffed peppers but that would be impossible to eat in the car, so I modified it to "Stuffed Peppers On-The-Go". Here's what I did...

1 lb. Jimmy Dean Original Sausage browned (yep, it's GF! Love!)
2 c. cooked quinoa
2 whole green peppers chopped into bite size pieces
2 whole onions chopped into small pieces
2 cans tomato sauce
1 can diced tomatoes (or you can use fresh tomatoes... I just didn't have any)
1 cup water
Chili Powder to taste
Pepper to taste

Combine all ingredients in a skillet and cook until green pepper is tender! Enjoy your super tasty, super easy meal!

Have a great day!