Monday, January 25, 2010

Gluten-Free Copper Mountain Quiche

With its press in crust, this quiche is especially easy to make Gluten Free. But, with the large amounts of cheese and cream cheese, the original non-gluten free recipe (cut out of newspaper by my Mom 20 years ago) had a fat content that made you think: Wow! Massive Coronary for dinner! So when I created the GF version I tried to lower the fat content as well. This new version tastes as great as the old one and is just as easy, so enjoy!

GF Copper Mountain Quiche

1¼ Cups GF Flour (divided):
                                            ⅓ Cup GF Oat Flour* (GF Sorghum Flour)
                                            ⅓ Cup GF Potato Starch
                                            ⅓ Cup GF Corn Flour* (or GF Rice Flour)
                                            ¼ Cup GF Tapioca Starch
½ tsp. Guar Gum
⅛ - ¼ tsp. Xanthan Gum
½ cup Butter; cut into 1 inch cubes and cold
4 oz. Reduced Fat Cream Cheese; cut into quarters or eighths and cold
1 lb. Fresh Spinach; washed, trimmed, and spun or
                1 - 10 oz. package Frozen Chopped Spinach; thawed, drained/squeezed dry
1 cup Cheddar Cheese (low-fat); shredded
1 cup Swiss Cheese (low-fat); shredded
3 Eggs; lightly beaten or 1 Egg and ½ cup Egg Beaters; lightly beaten
½ cup Light or Fat Free Mayonnaise (if using Fat Free, check label to insure that it's gluten-free!)
½ cup Milk (use 1% or 2 %; skim is not recommended)
5 - 6 slices of Bacon; cooked and crumbled
8 oz. or 1¼ cup of Mushrooms, sliced
1 - bunch of Green Onions; trimmed and finely sliced or 2-3 Tbsp. Chives; minced

Measure and sift the GF flour ingredients (Oat Flour though Tapioca Starch) into a medium bowl. Sift or stir with a whisk until evenly combined. Re-measure the flour to 1¼ cups; reserving any extra flour in a separate container for future use. With a whisk stir in the Guar Gum and Xanthan Gum; sift one or two more times to combine evenly. Measure 2 Tbsp of GF Flour into a small bowl and set both bowls aside.

Use one of the two methods below to make the press-in crust:

Method 1: Add cold Butter pieces, quartered Cream Cheese, and the contents of the medium bowl (the 1 cup+ of GF Flour mixture) to the bowl of a large food processor, fitted with a chopping blade. Pulse for 10 to 20 seconds, or just until the mixture is combined and crumbly. Evenly press the crumbly mixture into the bottom of a 10 inch pie plate (deep dish is preferred), cover with plastic wrap and refrigerate for 1 hr. While crust refrigerates resume with the directions below.

Method 2: Add cold Butter pieces and quartered Cream Cheese to the medium bowl with the (1 cup+) GF Flour mixture. Using a pastry blender or two knives, cut the butter and cream cheese into the GF flour until combined and crumbly. Evenly press the crumbly mixture into the bottom of a 10 inch pie plate (deep dish is preferred), cover with plastic wrap and refrigerate for 1 hr. While crust refrigerates resume with the directions below.

Preheat oven to 350°.

If using Fresh Spinach: Wilt spinach in a large covered saucepan over medium-low heat, cooking just until spinach wilts and is tender. Drain and squeeze dry with paper towels. Set aside.

If using Frozen Spinach: Thaw at room temp. or defrost in microwave, drain and squeeze dry with paper towels. Set aside.

In a large bowl: combine the drained spinach with the 2 Tbsp. of GF Flour mixture, add in all remaining ingredients, stirring until well combined. If needed cover and refrigerate mixture until crust has chilled long enough.

Bake: Pour mixture over chilled crust and bake for 1 hr. or until quiche is set and a knife inserted near the center comes out clean. Serve hot, leftovers can be refrigerated for up to 3 days or can be frozen for up to a month.

To Anyone Who Eats a Vegan, Lactose-Free and/or Dairy Free Diet: While I have not tried to make this Lactose or Dairy Free, myself I'm sure that it can be done. I would suggest using a dairy free margarine or shortening in place of the butter, a cream cheese substitute like Tofutti, Lactose-free cheese and milk or a soy-based cheese substitute ( NuTofu or Soy A Melt) and a dairy free milk substitute like almond milk or soy milk. If anyone tries to make this recipe Lactose or Dairy Free; I would appreciate it if you let know your results! Good Luck!

If anyone wants to make the original version (non-gluten free), then use 1 cup All Purpose Flour for the crust and two Tbsp. of All Purpose Flour in the filling. (And don't worry about the Guar Gum or Xanthan Gum, they are binders that are used in GF baking to take the place of the binder: gluten that is a natural component in wheat flour.)

Thursday, January 21, 2010

GF Washington Gingerbread

GF Washington Gingerbread

Does anyone remember the Washington Cake mixes that they used to sell in the grocery store? The company that owns Washington Brand, no longer sells cake mixes; which is unfortunate because they used to sell a mix that made the best Gingerbread (not that it really matters though because the mix was not gluten-free)! Anyway, this recipe replicates that Gingerbread and it is even better than I remembered. It has that spicy aroma that is just intoxicating, not to mention that peppery taste that has just enough sweetness to carry it off...yum!


2 Cups GF Flour:
                            ⅓ Cup GF Corn Flour (not corn meal!)
                            ⅔ Cup GF Oat Flour
                            1 Cup GF Potato Starch
½ tsp. Guar Gum
½ tsp. Xanthan Gum
¼ tsp. Pectin (optional)
1 tsp. Salt
3 tsp. Baking Powder
¼ tsp. Baking Soda
½ Cup Sugar
¼ tsp. Cinnamon
1½ tsp. Ginger
1 tsp. Allspice
1 Cup Molasses
2 large Egg
3 Tbsp. Oil
1 Cup Water

Preheat oven to 375° (350° if using a dark or glass pan). Grease an 8x8 square brownie pan; set aside.

Measure and sift GF Flour ingredients in a medium bowl, re-measure dry ingredients to 2 cups total; save excess GF flour for future use. Then whisk and sift in the remaining dry ingredients: Guar Gum, Xanthan Gum, Pectin (optional), Salt, Baking Powder, Baking Soda, Sugar, Cinnamon, Ginger, and Allspice; set aside.

Add molasses, egg, oil, and water to the dry ingredients and beat with an electric mixer at low speed for 30 seconds. Scrape down the bowl, then beat at medium speed for an additional 2 minutes.

Pour batter into the greased 8x8 pan and bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack until ready to serve. Gingerbread can be served warm or at room temperature.

Makes one 8x8 pan of Gingerbread


• Bake at 350° if using a dark or glass pan.

• If you want to make a non-gluten free version of this recipe; follow the instructions below:

Omit the GF flours, Gaur Gum, Xanthan Gum, and Pectin; using 2 cups of All-Purpose White Flour in its place.
Skipping the instructions to measure and sift the GF flours together; just sift the 2 cups of White Flour with the dry ingredients: Salt, B. Powder, B. Soda, Sugar, Cinnamon, Ginger, and Allspice.
Then continue to follow the recipe as written.

Wednesday, January 20, 2010



My Mom used to make this recipe when I was a kid (it was the only way she could get me to eat cabbage). Still one of our family's favorite dishes; it's a combination of sweet red cabbage with sausage served over mashed potatoes (kind of a new take on Banger's and Mash). This recipe can also be made Vegan by replacing the sausage with either Worcestershire marinated Tofu or a Tofu Sausage(be careful when using Vegan substitutes as they may not be gluten-free!) and by replacing the butter and milk in the mashed potatoes with Vegan alternatives. Anyway you make this recipe it will taste great, so enjoy!


1- small head of Red Cabbage, shredded (or 2 bags of pre-shredded Red Cabbage)
1- med. sweet Onion, sliced
1½ lbs. of Sausage links, cooked and sliced *(see notes below)
⅔ cup Water, divided (⅓ cup and ⅓ cup)
2 - 16 oz. cans of White Cannellini Beans and/or Butter Beans, drained
¼ cup Dark Brown Sugar
¼ cup Ketchup
1 Tbsp. Worcestershire Sauce (optional)
¾ tsp. Salt
¼ - ½ tsp. Fresh ground Black Pepper (optional)
Cooking oil
Mashed Potatoes (optional)

First, cook/boil the sausage links (following the directions on the package). If you are using a precooked sausage such as kielbasa or are using a vegan substitute (i.e. vegan sausage or Tofu), then you can skip this step. * see notes below recipe.

Once sausage is cooked, cut the sausage into ½ to 1 inch diagonal slices (i.e. cut on the bias). And set aside.

Pour 1-2 Tbsp. of oil into a large (5qt/13 inch or larger) skillet and heat over med-high heat. Once oil is hot, add in the Sausage slices and cook, stirring occasionally for 5-10 minutes or until Sausage slices have browned, then remove from skillet and set aside.

Add ⅓ cup of Water and Onion slices to the skillet, cook for 5 minutes. Reduce heat to medium and add in the shredded Cabbage, cover and allow to cook over for an additional 5 to 10 minutes or until Cabbage is tender.

Meanwhile drain the Beans, and mix the Ketchup, Brown Sugar, Worcestershire sauce (if using), Salt and Pepper in a small bowl. Once cabbage is tender, add in the drained beans, ketchup mixture and ⅓ cup of water. Cook over high heat until mixture boils, then reduce heat to low, cover and simmer for 10 minutes. Return the browned sausage to the skillet, stir, and allow to cook covered for an additional 5 to 10 minutes or until it begins to simmer again. Remove from heat and keep covered until you are ready to serve. This dish is best when served over mashed potatoes.


The original recipe called for either Sweet or Hot Italian Sausage, but in really any kind of sausage can be used. I have begun to use Kielbasa instead and I think I may like it better than the Italian sausage in this recipe. But no matter what flavor/ kind of sausage I use, I always use a low fat and/or turkey version to cut down the fat.

Now if you want to make this recipe Vegan, then be sure to replace the sausage with a vegan/ tofu sausage (check the ingredients carefully if you want the recipe to remain gluten free!) or you can use Worcestershire Marinated Tofu in place of the sausage (see recipe below)

Worcestershire Marinated Tofu


2- Firm or Extra Firm Tofu; pressed and drained (see package directions or How to press/drain Tofu )
1 cup Red Wine
½ cup Worcestershire Sauce
2 -3 Tbsp. Brown Sugar
1- 2 Tbsp. Fresh Ground Black Pepper
1 tsp. Salt
2 - 3 cloves of Garlic; minced or smashed
1-2 tsp. Onion Powder
1-2 tsp. ground Marjoram
½ tsp. Nutmeg (optional)
¼ tsp. Allspice (optional)
¼ tsp. Mace (optional)
½ - 1 tsp. All natural liquid smoke (optional)

Press and drain tofu. Cut Tofu into bite sized cubes or slices and set aside. Mix remaining ingredients well and pour into a large zip-lock bag. Add tofu to the bag, zip shut, and shake the bag, covering the tofu pieces with the marinade. Allow tofu to marinate overnight or for at least 6-8 hours. Drain tofu and use in place of the sausage.

Tuesday, January 19, 2010

Jan. 19th 2010

First, I feel I must apologize for neglecting my posts as of late.

Yesterday my 10 month old puppy (Lucy) had hip replacement surgery. You see we discovered last month that she had developed severe hip dysplasia (a genetic disorder that is not uncommon in even the best bred Golden Retrievers). It quickly became evident that without surgery her life would not only have been full of pain and discomfort, but that her life expectancy would most likely have been drastically reduced. Even so it was really hard to put her through this.

Thankfully the surgery seems to have been a success. I brought her home today and right now she is sleeping off her tranquilizer. Still watching her sleep with a 6 inch line of staples in her side just about breaks my heart. So please keep your fingers crossed for her and let's pray that she and I survive the 3 month recovery process!

I promise to try to be more consistent with my posting in the future. In fact I will probably be posting some new recipes tomorrow. Anyway, thank you for your patience!

(caught sleeping on the couch!)

(waiting for Grandma to come home!)

Wednesday, January 13, 2010

GF Biscuit Topped Chicken Pot Pie

GF Biscuit Topped Chicken Pot Pie

Chicken Pot Pie is my definition of comfort food. It's tantalizing aroma will always make me think of home.


4 Tbsp. Butter
2 - 3 Carrots, peeled and finely chopped
1 small Onion or 2 Shallots, peeled and minced
1-2 Tbsp. Fresh Rosemary, minced (or 1 tsp. dry rosemary)
1-2 Tbsp. Fresh Thyme or Fresh Lemon Thyme, minced (or 1 tsp. dry thyme)
 2 tsp. Fresh Sage, minced (or ½ tsp. dry rubbed sage)
3 - 4 Tbsp. Corn Starch
2 - 4 cups Chicken Stock (for see: Mom's Crockpot Chicken) or GF Chicken broth (i.e. Kitchen Basics, Pacific, etc.)
½ - 1 tsp. Lemon Pepper (optional)
½ tsp. Salt
½ tsp. Fresh Ground Pepper
½ cup Milk or Half and Half
2-3 Cups cooked Chicken, chopped (see: Mom's Crockpot Chicken)
1 cup of Frozen Peas (optional)
one recipe of GF Biscuits (see recipe GF Biscuits)

Preheat oven to 425°.

Sauté Vegetables: Melt the butter in a large sauté pan over medium heat. Once the butter has melted add the chopped carrots and sauté for 5 minutes; then add in the minced onion/shallots and sauté for another 5 minutes or until the onion/shallots begins to become translucent.

Make a Rue: Stir the minced or dry herbs and 3 Tbsp. of cornstarch into the hot pan. While stirring continue to cook the mixture to create a rue, (the cornstarch should absorb all of the butter and thicken into a smooth paste) add the additional Tbsp. of cornstarch if needed. Once the mixture has thickened, cook for one or two more minutes or until the mixture has browned slightly.

Chicken Pot Pie Filling: Then using a whisk gently stir 2 cups of the Chicken stock into the pan with the Rue. While stirring constantly cook the mixture until it has thickened and has begun to simmer. Then turn heat down to low and add more chicken stock if needed (the mixture should have the consistency of a loose gravy, you don't want it to be too thick or too thin). Bring the mixture back to a gentle simmer over low heat, then add in the Milk/Half & Half, chopped Chicken meat, Salt, Pepper, Lemon Pepper and Frozen Peas. Once again bring the mixture to a gentle simmer, stirring occasionally. Then cover and remove from heat.

Assemble the Pot Pie: Prepare GF biscuits (i.e. mixing the dough, roll them out, and cut with biscuit cutter). Spray a 9x12 inch. rectangular dish (or a 2 quart oval/round baking dish) with cooking spray (i.e. Pam). Pour the warm chicken filling into the bottom of the dish and carefully lay the cut biscuit dough rounds on top. Extra biscuits can be placed onto a small cooking sheet or onto foil. Place extra biscuits and Chicken Pot Pie into the preheated oven and bake for 25 to 30 minutes or until biscuits and biscuit topping are done. Remove from oven and serve.


  •  Other Recipes needed for this recipe are: Mom's Crockpot Chicken and GF Biscuits.
  •  Mom's Crockpot Chicken needs to be made the day before so that the fat that congeals on top of the stock can be removed prior to making this recipe. The fat may be thrown away or you can use the chicken fat in place of the butter to give the filling even more flavor.
  •  To make everything easier, I will usually make the biscuit dough mixture ahead of time - combining the dry ingredients (flours etc.) and cutting in the butter/shortening. Then I store the mixture in the refrigerator or freezer until I am ready to make the biscuits (just prior to assembling the Pot Pie).

GF Biscuits

GF Biscuits


3 Cups Gluten-Free Flour :
¾ Cup GF Potato Starch
1 Cup GF Oat Flour* (or Sorghum Flour)
¾ Cup GF Tapioca Starch
½ Cup GF Corn Flour**
1 ½ tsp. Guar Gum
¼ tsp. Xanthan Gum
4 tsp. Baking Powder
1 Tbsp. Sugar
1 tsp. Salt
¾ tsp. Cream of Tartar
½ Cup Butter, cold, cut into 1/2 inch cubes
6 Tbsp. Shortening (GF Margarine)
1 Cup Milk

Preheat oven to 425°. Measure out Gluten-Free flour ingredients into a medium bowl, stir with a whisk and/or sift together until completely combined. Re-measure the flour ingredients as 3 cups (dry measure); reserve any remaining flour for rolling out the biscuits. Sift remaining dry ingredients and the 3 cups of flour into a large bowl.

Using a pastry blender or two butter knives cut the butter into the dry mixture until the mixture resembles coarse crumbs (do not over mix, some small pieces of butter should still be visible!). Using a fork, make a well in the center of the mixture; add Buttermilk (or milk) all at once. Stir just until moistened.

Turn dough out onto a lightly floured surface (use extra reserved flour) or a large piece of parchment paper. Knead dough gently; just until dough holds together. Roll out dough to 3/4 inch thickness, cut dough out with biscuit cutter (I like large biscuits so I use a 3 ½ inch biscuit cutter). Re-roll out excess dough for additional biscuits. (NOTE: each time that you knead/roll out the dough, the dough gets tougher; so try to cut out as many biscuits as possible each time that you roll it out.)

Place biscuits one inch apart from each other on an ungreased baking sheet. Bake at 425° for 20 to 30 minutes or until golden brown. Serve immediately.

For Chive Biscuits OR Herb Biscuits:
Stir 1-3 Tbsp. minced Chives OR Fresh Herbs (Thyme, Rosemary, etc.) into the dry mixture, just before cutting in butter.

Mom's Crockpot Chicken

Mom's Crockpot Chicken

This is a recipe from my Mom that can be used to make cooked chicken and fresh chicken stock for any dish that requires those ingredients. I have used the chicken and stock to make everything from GF Pot Pie to GF Chicken Noodle Soup, GF Chicken Enchilada's to Chicken Salad, GF Chicken Sausage Crepes and more...The possibilities are endless. Enjoy!


1 - Whole Chicken (not a Roaster Chicken)
1 Lemon, sliced
Lemon Pepper Seasoning
2 -3 sprigs of Fresh Rosemary (optional)
1- small bunch of Fresh Thyme or Fresh Lemon Thyme (optional)
1 small Onion, quartered (optional)
Kosher Salt
Fresh Ground Pepper
1 cup Chicken Broth (optional)

Rinse chicken and remove the gizzards, pat dry. Sprinkle a dash of Kosher Salt, Fresh Ground Pepper and Lemon Pepper into the cavity, then stuff the cavity with half of the lemon slices, the quartered Onion, and the fresh herbs. Place the chicken in a large Crockpot and pour the chicken broth (if using) over top of the chicken. Sprinkle another dash of Salt, Pepper, and Lemon Pepper over the chicken, then place the remaining slices of Lemon on top of the chicken. Cover and either cook on low all day (about 8-10 hours) or cook on High for approx. 5-6 hours or until chicken is cooked through.

After the chicken has cooked: Remove chicken to a large platter (or a large piece of foil) and allow to cool for 15 - 20 minutes. Then remove skin, then pull the chicken meat off of the carcass and either use immediately or store for future use. Chicken meat can be stored in the refrigerator for 4 to 5 days and can be stored in the freezer for up to 3 months.

While chicken cools pour the liquid (chicken stock) into a glass or plastic container and refrigerate overnight. The next day remove from refrigerator and remove the chicken fat (which hardens on top of the stock). The chicken fat can be used in a recipe or it can be thrown away. The chicken stock can be used immediately or it can be stored in the refrigerator for 4 to 5 days or it can be stored in the freezer for up to 3 months.

Notes: The chicken stock will have a jelly like consistency after being refrigerated, don't worry it will become a liquid again when it is heated.

Make sure that you remove all cartilage and bone from the chicken meat before you store or serve.

Thursday, January 7, 2010

GF Scottish Shortbread

One of my favorite cookies has always been shortbread. Last year (2009) I made my old shortbread (from pre-celiac days!)gluten-free for the first time and it turned out pretty good! So here is the recipe. Enjoy!

GF Scottish Shortbread


2¾ - 3 Cups GF Flour:
1¼ Cup GF Potato Starch
1 Cup GF Oat Flour* (or GF Sorghum Flour)
½ Cup GF Corn Flour* (or GF Rice Flour)
¼ Cup GF Tapioca Starch
1½ tsp. Guar Gum
½ - ⅝ tsp. Xanthan Gum
⅝ Cup (½ Cup + 2 Tbsp.) Sugar
1 Cup Unsalted Butter; softened and cut into 1 inch pieces (*or ⅞ Cup Crisco)
1 Tbsp. Water (*or 3 Tbsp. Water if using Crisco)
½ tsp. Vanilla Extract (optional)
¼ tsp. Almond Extract (optional)

Preheat oven to 300°. Cover 1 or 2 baking sheets with parchment paper and set aside.

Measure GF Flour ingredients into a large bowl, sift ingredients together then re-measure ingredients to 2¾ Cups Total; save excess flour for future use. Add Guar Gum, Xanthan Gum, and Sugar; sift mixture two to three times.

Add softened Butter pieces, water, and extracts to the dry GF mixture. Knead mixture with your hands until a soft pliable dough forms. Divide the dough in half. Pat or roll each half of dough into a 6 inch circle that is between ¼ and ½ of an inch thick. Place each round of dough on top of the parchment covered baking sheet. Sprinkle the top of each round of dough with sugar (optional).

Bake shortbread at 300° for 30 minutes. After baking for 30 minutes (or until dough is set but still soft) remove from oven and slice with a pizza cutter into thin wedges (do not separate the wedges!). Then return the shortbread to the oven and continue to bake for an additional 10 to 15 minutes or the edges have begun to brown. Leaving the shortbread on their baking sheets remove from oven and cool on a wire rack. Once the shortbread has cooled break into wedges and serve or store.

*Crisco Directions:

If using Crisco instead of butter then substitute ⅞ cup of Crisco for the 1 cup of Butter also use 3 Tbsp. of Water instead of 1 Tbsp. of Water.

Wednesday, January 6, 2010

GF Katherine Hepburn Brownies

GF Katherine Hepburn Brownies

These brownies have a great truffle-like texture that will make all chocolate lovers beg for more!


½ Cup GF Flour:

¼ Cup GF Potato Starch

¼ Cup GF Oat Flour* (or GF Sorghum Flour)

¼ Cup GF Corn Flour* (or GF Rice Flour)

2 Tbsp. GF Tapioca Starch

¼ tsp. Guar Gum

¼ tsp. Xanthan Gum

¼ tsp. Salt

2 oz. Unsweetened Chocolate; chopped

½ Cup Unsalted Butter; cut into pieces

1 Cup Sugar

2 Eggs

½ tsp. Vanilla Extract

1 Cup Walnuts or Pecans; chopped (optional)

Preheat oven to 325°. Butter and flour (with excess GF Flour; see below) an 8 inch square baking pan.

Measure GF Flour ingredients into a medium bowl, sift ingredients together then re-measure ingredients to ½ Cup Total; use one to two Tbsp of the excess GF Flour to flour the brownie pan, save the rest of the excess flour for future use. Add Guar Gum, Xanthan Gum, and Salt; sift mixture two to three times.

Meanwhile, place unsweetened chocolate and butter in a large metal bowl. Place metal bowl over a pan of simmering water to melt the butter and chocolate together while stirring with a whisk (a double boiler may be used instead, but I would advise against using the microwave). Once the chocolate and butter have melted, remove bowl from heat and whisk in sugar. Next stir in Vanilla Extract and Eggs, whisking until thoroughly combined. Finally stir in the GF Flour mixture and nuts (if using).

Pour Brownie batter into the prepared pan (spread batter out evenly). Bake brownies at 325° for 30 to 35 minutes or until toothpick comes out clean in the center. Remove from oven and allow to pan cool on a wire rack. Serve at room temp. or chilled.

Makes one 8x8 pan of Brownies (about 16 Brownies)

*These brownies freeze well!

Good Ingredients = Good Food!

Good Ingredients will result in Good Food!
This is a lesson that unfortunately many people seem to forget when making Gluten-Free food. Meaning that if you make a loaf of bread out of Rice flour or Garbanzo Bean flour, then the bread will not only taste like rice flour or garbanzo bean flour, but it will take on their textures as well. The use of Rice flour will give you a gritty or sandy texture as a result, and if you use Bean flour your baked goods will usually have a mealy texture. For these reasons as well as the fact that Rice triggers my Celiac disease; I use (for the most part) just four GF Flours in the majority of my recipes. These flours are:

Gluten-Free Oat Flour
Gluten-Free Potato Starch (not potato flour!)
Gluten-Free Tapioca Starch
Gluten-Free Corn Flour

Other Gluten-Free Flours that I use on occasion include:
GF Sorghum Flour, Masa Flour, Corn Starch, and GF rolled or quick cooking Oats.

The GF Binders that I use are:  Xanthan Gum and Guar Gum

Now if for some reason you cannot tolerate the flours I have listed above, you can usually find a substitute flour listed in parenthesis next to that ingredient in the recipe. However I must warn you that many of my recipes do use dairy and/or eggs. Unfortunately since the aim of my recipes is to make foods taste as though they are not gluten-free, ingredients like eggs and dairy are often necessary. If you cannot eat either of those ingredients then I all that I can suggest is that you can try making the recipes with dairy and/or egg substitutes and see how they turn out. If you ever have a question about an ingredient or a recipe you can always contact me and I will do my best to help you. Good Luck and Happy Baking!

GF Double Corn Muffins

GF Sweet Double Corn Muffins


1/2 Cup GF Potato Starch

1/4 Cup GF Tapioca Starch

1/4 Cup GF Oat Flour* OR Sorghum Flour

1 Cup GF Yellow Corn Meal

1 tsp. Guar Gum

1/4 -3/8 tsp. Xanthan Gum

1/4 tsp. Pectin (optional)

1/4 Cup Sugar

2 1/2 tsp. Baking Powder

1/2 tsp. salt

1 Cup Milk

1/2 Cup Canola Oil

2 Eggs (lightly beaten)

1 Cup Fresh Corn (cut off cob), Frozen Corn (thawed, and drained), or Canned Corn (drained well)

1-2 tsp. finely chopped Green Onion (optional)

Preheat oven to 400°. Grease twelve 4-ounce muffin cups (or line with muffin papers).

In a small or medium bowl measure out the first three ingredients, combine ingredients well with a whisk or sift together. Re-measure these ingredients, they should equal one-cup (dry measure); save or throw away any excess flour. Add remaining dry ingredients and sift into a large bowl; make a well and set aside.

In a medium bowl whisk together the milk, oil, and eggs until well combined. Pour wet mixture into the well and stir just until combined; stir in the corn and onion (if using).

Spoon batter into the prepared muffin tins; bake 15 to 20 minutes or until tooth pick comes out clean. Remove muffin tins from oven and place on a cooling rack. Cool 5 minutes before removing muffins from tins; finish cooling on rack.

Makes 12 muffins

* At this point the only brand of GF Oat Flour that is available at retail stores is Laura's Oat Flour by Cream Hill Estates. You can look for it at your local health food store or you can purchase online at .

All of my other GF ingredients come from Bob's Red Mill. For more information see my upcoming post: Good Ingredients = Good Food.

Megan's Springfield Chili

Megan's Springfield Chili


2 - 3 slices of Bacon, finely chopped

2 - Shallots, minced (or 1 - small Onion, minced)

2 - Garlic cloves, minced

1 - lb. ground Turkey

½ - 1 lb. ground Pork or ground Beef

1½ cups of Hard Cider or 1½ cups of GF Beer *

¾ - 1 tsp. Chipotle Chile Powder (or to taste)

½ - 1 tsp. Chili Powder (or to taste)

¾ - 1½ tsp. Cumin (or to taste)

½ - 1 tsp. Mexican Oregano (optional)

½ tsp. Salt

1 tsp. Worcestershire Sauce

1 - 8 oz. can of plain Tomato Sauce

3 - 4 cups of Chicken broth (or more if needed)

1 - 2 cubes of Beef Bouillon

1 - 15 oz. can of Pinto Beans, drained

1 - 15 oz. can of Kidney Beans, Pink Beans, or Red Beans, drained

1 - 15 oz. can of Black Beans, drained (optional)

Serve with:

Sour Cream, Lime Wedges, Hot Sauce, Shredded Cheese, Fresh Chopped Cilantro, etc.

In a large stock pot or dutch oven, cook bacon over medium heat until cooked and lightly browned. Add shallot/onion and sauté until soft and translucent (4-6 minutes). Stir in garlic and sauté for 1 minute.

Turn up the heat to medium-high, add the ground turkey and ground beef/pork, cook for 5-10 minutes or until meat is browned. Add Hard Cider/ GF Beer and cook until liquid has reduced to ½ cup. Stir in the two Chili Powders, Cumin, Mex. Oregano (if using), Salt, Worcestershire Sauce, Tomato Sauce, Broth, and Bouillon. Bring to a light boil, then immediately turn heat down to low, cover and allow to simmer for 20 - 30 minutes. Stir in beans and cook for 10 to 15 minutes more, or until chili is heated through. Remove heat and serve.

Makes about 6-8 servings

* All Hard Ciders that I know of are Gluten-Free (but always check with the manufacturer) and can be found at most if not all liquor stores. Gluten-Free Beer however is harder to find, call your local liquor store to see if they carry any, Redbridge by Budweiser is the most readily available brand (it's not bad for Gluten-Free, but it's also not the same as the real thing! Works fine in this recipe though!)

So Are Ya Ready For Some FOOTBALLL!

Although I have yet to decide what to serve this weekend for the Raven / Patriot game; I do have some basic rules that I always follow when planning a football party. First any food that I serve must of course taste great, but it must also be simple and fast to prepare, or be able to make it ahead of time. This is mostly because I love football and I don't want to miss a minute of it, but even if you don't like football you will still enjoy these simple and easy recipes that will allow you to spend time with your guests. The first recipe here is my version of Springfield Chili that has just a hint of tomato and a rich meaty flavor that is not overwhelmingly hot (of course you can make it as hot as you desire). The second recipe is for a sweet Gluten-Free version of Double Corn Muffins, that taste great with chili and even taste great on their own. And I promise you that no one will ever guess that they are gluten-free! Both recipes can be made ahead of time either 'the morning of' or the night before, then reheated just prior to serving. So enjoy!

P.S. - I am posting each recipe seperately so that they will be easier to access!

Tuesday, January 5, 2010


As this is a new blog I feel that I should start by introducing myself:

My name is Megan and I will have been diagnosed with Celiac disease for five years this coming February. Of course having Celiac Disease means that I must stick to a strict Gluten-Free diet. Now if you have to stick to a Gluten-Free diet, or if you know someone who does; then you already know how difficult and restrictive a GF diet can be. In my case to further compound the situation, I also have to avoid rice as well as wheat, rye, and barley. And since I am adopted I am the only one in my family as well as extended family who has to abide by the tyrannical restrictions of Gluten-free life. But a few years ago I decided that I had had enough of salads and steak and that I was sick and tired of eating crackers that tasted like cardboard and cookies that tasted as though they were made of plaster. So I packed the fifty or so Gluten-Free Cookbooks that I had obtained away and set out to forge my own culinary path. I forgot all of the rules and began to make my own, and in so doing began to make food that everyone could enjoy.

Now it is 2010 and I have decided to start this New Year right by sharing the best of my (gluten-free) recipes with you. And I will start with some of my favorite recipes from one of my favorite times of year: NFL PLAYOFFS! With my Ravens advancing (at least one more game!) I will be posting Football Party Food all week long. So invite you and both your 'GF' and non-'GF' friends, get out your favorite jerseys (52-RAY LEWIS - if you have any sense!), and let's get ready to kick-off the new year right.

If you want more information on what a Celiac Disease is and/or what a Gluten-Free diet entails please see my upcoming post Celiac What is That? or go to or Also if you want to view information on Gluten-Free ingredients and where to get them please view my other upcoming post Good Ingredients = Good Food.