Okay, so I originally came up with this recipe out of necessity. Well, maybe that sounds a bit extreme. But I was making a Spinach & Strawberry… Read More »
Here are a few gluten-free foods that my family is enjoying these days. Although I can find these products locally, I realize not everyone might be as lucky so I’ve included links to amazon and if you click the image it goes to the products’ websites.
If you have any sort of food issues/allergies, chances are store bought granola bars are off limits. They are chock full of nuts, seeds, fruits, and grains; and then there’s the soy, high fructose corn syrup, and preservatives. My oldest daughter has tree nut allergies, so we have always been very limited on what brands of granola bars she could eat, but then we went gluten-free, and it’s next to impossible to find gluten-free, nut-free granola bars.
If I had to pick my favorite part of summer here in Oregon, it would have to be the berries. Raspberries, strawberries, blueberries, we have them all.
Sadly, the sunshine doesn’t last long here and neither do the berries. The season is all too short, so in effort to enjoy them a bit longer I take full advantage of my extra freezer in the garage. I try to fill several resealable bags with whole berries and turn the rest into freezer jam.
Plant a zucchini, feed a neighborhood. If you garden or have neighbors that do, chances are you have some zucchini waiting to be used. I know a lot of people dislike zucchini, but I actually like it and have no problem coming up with ways to use it.
Even if you don’t care for it, chances are there are two ways you’ll eat it: zucchini bread and fried zucchini sticks. Maybe. No? Come on, who doesn’t like a quickbread. And anything fried is better right? With enough cripsy, crunchy coating and red sauce it’s not so bad. You know it’s true.
Well, fried zucchini might get your family to eat their veggies, but it’s messy and not exactly the recommended way to get your 5 a day. I came across a baked zucchini recipe from King Arthur Flour. Of course, with panko crumbs, it was full of gluten.
Although I have been making corn tortillas since we first went gluten-free a couple years ago, I have always used Maseca brand masa harina. At least where I live, it is the most widely availabe brand. However, the article stressed that if fesh masa was unavailable to use Bob’s Red Mill brand Masa Harina.
These corn tortillas were by far the best, and easiest, I have ever made at home. So soft, pliable, and tasty. And I loved the way they blistered and browned when they cooked.
Okay, making Chex Mixes isn’t exactly cooking, but what can I say, kids love them. Not only are they fun to eat, but they are also fun to prepare.
We saw the recipe for Snickerdoodle Mix on the side of a box and decided to give it a try. My four-year-old loved popping the popcorn and mixing the cinnamon and sugar. Helping prepare simple, gluten-free snacks is a great way to introduce kids to to cooking.l
Tortilla chips are a favorite at my house. They are great for chips and salsa, a topping for taco salad, or a as a side with a taco soup or chili.
So when I read how to make Lime Tortilla Chips I had to give it a try.
I have to confess that I find frying food a bit scary. All that bubbling, boiling oil. Yikes! On the other hand, fried foods taste amazing.
Fried Mozarella Sticks are a family favorite at my house. I can’t say I make them on a regular basis at my house, but I have made them more than I should.
The Super Bowl is coming up and this means: football, crazy commercials, and snack food. Well, if you are eating gluten free or having gluten free guests, it doesn’t have to be stressful. There are plenty of tasty and easy gluten free foods that will please everyone. Here are some of my ideas: