Gluten-Free Stuff

So with Bryan's allergies, and also his nephew's celiac, we have learned to cook a little differently here. I admit, at first, it was literally painful. Everything I cooked tasted like cardboard mixed with straw, and Bryan was craving pizza and hamburgers every day...it broke my heart. But somewhere along the way, we figured things out a bit better, and today, it's not such a big deal anymore (except at Christmas time when there's all that yummy food around all the time, but I'm still working on that one).

When I did this mini-enrichment night on Tuesday, I actually geared it towards all allergies and intolerances, and came up with a pretty good list of things and ingredients to avoid if you are cooking for someone with these issues for the major allergies (diary, corn, wheat, soy, peanut, tree nut, egg, and Celiac disease). If you want a copy, leave a comment with your email and I'll send it to you. I'll also send you more recipes if you are interested. I put a couple of them in the last post.

Ironically, after all of my preaching about being sensitive to other's food needs, I completely blew off the dairy allergy, and my beautiful carrot cake that I made...I made it with cream cheese frosting, so three of the people that came couldn't have any. I'm awesome, but I'm blaming it on my pregnant brain :)

One of the things I learned that night, was about Blue Chip. They sell gluten-free products in bulk, and their prices are very reasonable. I'm excited to have some food storage for Bryan finally. They are in Salt Lake at 432 West 3440 South, phone is 801.263.6667, and their website is www.bluechipgroup.net.

The cook book we use the most is the Gluten-Free Gourmet, by Bette Hagman. But one of the ladies that came told me about this other one she SWEARS by (and by the taste of the blueberry muffins she made from one of the recipes in the book, I do too now). It is called 1000 Gluten-Free Recipes by Carol Finster. I'm excited to go get it and see how they turn out.

Gluten-Free Recipes

Taco Seasoning Mix

USU Extension

Ingredients:

2 tsp	Minced onion
1 tsp	Chili Powder
½ tsp	Cumin
½ tsp	Red Pepper flakes
¼ tsp	Italian Seasoning
½ tsp	Garlic Powder
1 tsp	Salt
½ tsp	Cornstarch (I only add this if I am making tacos, if just using as a seasoning, you can leave this out.)

To Use:

For Tacos: In a large skillet, sauté 1 lb ground beef, drain fat. Stir in 1 taco mix and ¾ cups water. Bring to a boil; reduce heat. Simmer 15 minutes, stir occasionally. Spoon meat into shells.

For seasoning: Mix together, and store in Ziploc or Tupperware.

Easy Mexi-Rice

Kathryn Grubbs …takes 20 minutes beginning to end!

Ingredients:

2	Boneless, skinless chicken breasts, cubed
1 packet	Taco Seasoning (some of these may contain gluten, I use my own mix)
2 cups	Salsa
2 cups	Water
2 cups	Instant Rice
1 can	Black beans, rinsed and drained
2 cups	Cheddar cheese, grated
1	Avocado, cubed
To Taste	Sour Cream

Directions:

1. Add chicken, taco seasoning, salsa and water. Bring to a boil, cover, and low boil for 10 minutes.

2. Add rice and beans, cover, and boil for 5 minutes.

3. Allow to sit for 5 minutes. Serve with cheese, avocado, sour cream, and tortillas if desired.

GF Zucchini Chocolate Cake

Celiac.com – Scott Adams

Ingredients:

1 stick	Butter
1 T	Shortening (I always use butter for soy allergy)
1 ½ cups plus 3 T	Sugar
2	Jumbo Eggs
1 cup	Unsweetened pureed fresh zucchini (I also substitute applesauce if zucchini is out of season)
1 ½ cup	GF Flour (any kind)
½ cup	Unsweetened cocoa powder
½ tsp	Xantham Gum
¼ tsp	Salt
1 tsp	Baking powder
1 tsp	Baking Soda

Directions:

1. Cream butter, shortening and sugar. Then add eggs and beat well

2. Add to remaining ingredients and beat until smooth.

3. Bake in greased and floured 8x8 quare baking pan at 350 for 45 minutes.