Brazilian Sweet Cornmeal Cake Bolo de Fuba


@rio2016 In honor of the 2016 Rio Olympics

Brazilian Sweet Corn Meal Cake, Bolo de Fubá

1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)

1/2 Cup Oil

1/2 Cup Milk

1 Cup plain Greek Yogurt (or sour cream)

3 Large Eggs

2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)

1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )

2 Cups white granulated Sugar

2 Tablespoons Gluten Free Baking Powder

1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration

Preheat oven to 350*F.

Place all ingredients (except powdered sugar)  into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and  serve with Fresh Berries and Cream! Yum!!

Thin Crust Sausage Pepper Calzone


Thin Crust Sausage Pepper Calzone

1 Pound Gluten Free Pork Sausage

1 Large Bell Pepper cut into cubes  ( or you can add Hot peppers if you prefer )

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 Teaspoon additive free Garlic Powder

1 Cup (8 oz.) Gluten Free Pizza Sauce

1 Cup Freshly Grated Mozzarella

1 Cup Freshly Grated Parmesan

I use my pie crust recipe for this only double. Here is the link – Jan’s Gluten Free Pie Crust

I make the dough for my crust several hours ahead of time and refrigerate it, because the dough must be very cold to get a thin crust. You can even cook the meat ahead of time and refrigerate it also until you are ready to assemble the calzone.

Brown meat, bell pepper and all spices. Remove from heat and let cool. Roll out your refrigerated dough onto a large baking sheet lined with parchment paper. My finished calzone was 13 x12 inches. So double this amount into an oblong shape. Make sure your dough stays cold. You need to pop it into the fridge or freezer to cool it off again. ( note don’t work it with your hands, it will warm up the dough and make it difficult to work with)

Preheat oven to 400*F.

When dough is rolled out to the size you want. Only on one end of the dough, gently spoon cooked and cooled meat mixture out evenly, leaving at least one inch space from the outer edge. Do not press meat into the dough. Then pour pizza sauce over meat. Sprinkle both cheeses over meat and sauce. Now you are ready to gently loosen dough from the opposite end and lift parchment paper up and fold over calzone filling. Even out any uneven edges by cutting them off and laying aside. Then press edges of dough together. I then go back and fold over the outer  ½ inch edge of the crust and press that together, just to make a better seal. Your calzone should resemble a half circle or half-moon shape. If you have had any holes come into the top crust, just patch it with the extra dough that you cut off earlier.

When calzone is completely sealed place baking sheet into hot oven and bake for 20 – 25 minutes or until top crust is golden brown.

Remove let cool for about 10 minutes then cut and serve. Enjoy!

Sage Burgers


Sage Burgers

1 pound of lean Ground Beef

1 Tablespoon Rubbed or Ground Dry Sage Leaves (plus 2 teaspoons reserved)

1 Tablespoon Gluten Free Lea & Perrins Worchester sauce

1 Teaspoon MSG Free Season Salt

In medium size bowl mix ground beef, 1 tablespoon of the sage, Worchester sauce, and season salt. Blend all seasonings well with beef and pat out patties to desired size. I can usually get 5 burgers from one pound of ground beef.

Preheat Grill to 350* to 375*F.

Place each patty on grill, cover with lid and cook for 5-8 minutes. Raise lid and turn patties, then sprinkle each burger with remaining sage. Cook burgers for another 8-10 minutes, depending on how thick you make your burgers. Check the center of burgers to make sure there is no pink left in meat. When done serve with Gluten Free buns and any toppings you desire.

First Anniversary of Jan’s Gluten Free Cook Book

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Jan’s Gluten Free Cook Book Give Away!

To celebrate the first anniversary of my cook book I’m going to have another give away. From now through July 9th 2016, the person with the most votes wins a Jan’s Gluten Free Cook Book and some *BONUS RECIPES* that I have never published or posted.
To vote you must have your friends and family LIKE my Face Book recipe page (Jan’s Gluten free Recipes, click the link below) and comment on the post for the give away, or the note about the giveaway, who they are voting for. If they do not comment” who they are voting for” I cannot count your vote. If you already LIKE my page and are voting for yourself, comment so I will know. The person with the most votes wins! Please share and pass this along! I would love to give away another Cook Book!


Rosemary Dill Cucumber Salad


Rosemary Dill Cucumber Salad

5 Cups washed peeled and sliced Cucumbers ( about 5-6 Large Cucumbers)


1/8 Cup of Milk

1/2 Cup of Gluten Free Mayonnaise ( I use Hellmann’s original)

1/4 Cup plain Greek Yogurt

2 Tablespoons Lemon Juice

1/2 Teaspoon Freshly Chopped Rosemary Leaves

1/2 Teaspoon Dried Dill Weed

1/2 Teaspoon Salt

1/8 Teaspoon ground Black Pepper

In large mixing bowl (or serving bowl) add all ingredients for dressing and whisk together. Add peeled and sliced cucumbers and fold together. Refrigerate for at least 30 minutes before serving. You can also mix the dressing and refrigerate the night before and it tastes even better. Enjoy!!


Pork and Kale Crockpot


Pork and Kale Crockpot

1 Pound ground Pork

2 Large Cloves garlic minced (about ½ Tablespoon each)

1 Onion chopped (about 2 Cups, I used garden onions)

1/2 Tablespoon dried Fennel Seed

1 Tablespoon chopped Fresh Oregano (1/2 Tablespoon if using dry)

1/2 Cup chopped fresh Parsley

8 oz. Gluten Free Chopped Ham

2 cups chopped Kale (packed)

1 Cup Water

1 Teaspoon Salt

1 Cup freshly Grated GF Parmesan Cheese ( more if you want)

In large skillet, on medium heat brown pork, adding garlic, fennel, oregano, and parsley. Stir and cook pork until there is no pink left. Then stir in ham and cook until both meats are brown. Turn off heat to skillet and let set. To crockpot add Kale, water and salt. Turn on heat to 4-6 hours on high or 6- 8 hours on low. Pour meat mixture on top of kale, cover with lid and let mixture cook. When ready to serve top with cheese. Enjoy!

Variations: You can make this a complete meal by adding more veggies such as potatoes or carrots. Just double the amount of herbs, potatoes will absorb the herb flavors very fast.

Fresh Veggie Pizza

Gluten Free Fresh Veggie Pizza with Cream Cheese Filling


Gluten Free Veggie Pizza

Pizza Crust:

2 Cups Gluten Free Bisquick Mix

2 Eggs

2/3 Cup Milk

2/3 Cup GF Oil

Preheat oven to 325*F.

In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.


2 – 8oz. packages additive free cream cheese ( I use Philadelphia)

1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)

1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Vegetables and Dressings)

1 Large head of Broccoli chopped (just florets do not use large stalks)

1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces

1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also

1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half

In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )

Basil Kale Garden Dip



Basil Kale Garden Dip

2 Cups chopped fresh Basil

2 Cups chopped fresh Kale

6-7 large Cloves of minced Garlic

2 Large Tomatoes Chopped

1 Large Bell Pepper Chopped

Optional 1 Jalapeño Chopped

8 oz. (1 Cup)  Plain Greek Yogurt

1 Teaspoon Salt ( or season to taste)

In food processor pulse the Basil, kale and garlic until only small pieces are left. Then add remaining ingredients. Blend until tomatoes and pepper are also in small pieces. Cover and  refrigerate for about an hour, or over night before serving. The flavors of the vegetables and herbs will blend together better the longer it sets. Serve with chips or use a dip for chicken or meatballs.

Variations: You can also add onions, or 1 Tablespoon of Chili powder. Also pepper flakes.

Wilted Salad with Hot Garlic Ginger Dressing

Wilted Lettuce Salad with Hot Garlic Ginger Dressing

4 Cups washed and torn Leaf Lettuce

1 Cup washed and torn Baby Kale Leaves

1-2 Chopped Green Onions

Optional- 1 Cup chopped cooked Chicken or Turkey

1/4 Cup light Olive Oil

2-3 Slices Gluten Free Bacon

2 Tablespoons minced Garlic

1 Tablespoon Freshly Grated Ginger ( have garlic and ginger already minced and grated before you start to fry bacon).

In medium size bowl assemble lettuce, kale, onions, chicken, and toss. Plate individual salads onto heat proof bowls or plates. Using a cast iron skillet, heat oil on high and fry bacon until crisp. Remove bacon when done and drain on paper towel. Leaving heat turned up on medium high add garlic and ginger. Fry until garlic sizzles just starts to turn brown, this only takes a few seconds. Immediately remove from heat and pour over plated salads. Lettuce should pop and sizzle so that it will wilt. Crumble bacon over salads, season to taste with salt and or pepper and serve.

Variations: Instead of cooked chicken, you can use cooked and thinly sliced steak.

You may also want to add some chopped hot peppers, or top with grated cheese or boiled eggs.

Some people also like to add a bit of balsamic or white vinegar after pouring oil over salad.

My Celiac Story

My Celiac Story

I wasn’t positively diagnosed for Celiac Disease until after I was 50 years old, but I started a Gluten Free diet several years before I was ever tested.

My Mom was diagnosed when she was almost 70, and when our Dr. described some of the symptoms, well it was a given. I already had so many problems at a very early age I knew I had it too. So we decided I needed to be on a Gluten Free diet too, and later I did test positive for Celiac Disease.

My symptoms started very young. I was always a very picky eater, along with Anemia, vomiting, Acid Reflux, itching, unexplained rashes, stomach cramps and constipation. My immune system was a mess, I would catch anything that came along. I also had trouble taking vaccinations, I usually came down with what they were vaccinating me for.

The Dr.s were constantly giving me Iron shots, vitamins and Iron pills, etc. I was small for my age. ( Which was always extremely annoying for me!!!) I really wanted to be big enough and strong enough to do all of the exciting things that were always going through my head!

I had trouble focusing at times. Other times everything just clicked and I could keep it together. I made very good grades in school, but it didn’t come easy for me. Most of the time I was a calm level headed, very quiet kid. Other times I just couldn’t remember things, but because of that, I did learn some skills that I still use today. I drove my sister nuts with notes and lists, (that I taped all over our room,) to myself reminding me of things I needed to do, because I couldn’t remember. Sometimes I would cry, get mad and for really no reason at all.  I was either a ball of energy or so tired I could fall asleep without notice.  (That’s the times that usually got me more Iron shots)

The times that I had all that energy, I had no fear! I’m not saying I was a holy terror, but I sure could think of things to get into. That usually got me and my sister in trouble. At 4 and 5 years old I would climb all the way to the top of trees, until the limbs would be so thin they started to break. It still didn’t scare me. I even swan dived out of the top of one of those trees, with a rope in my teeth, I still have the missing teeth to proof it. That is only one incident! Believe me there were many many more!

 You may be wondering, what this has to do with Celiac Disease? I now know it has a lot to do with it. Food sensitivities can cause all kinds of problems in kids. Including extreme behaviors like I had. I did learn self-control though. I was a preacher’s kid, and doing flips in church was frowned up on.(I didn’t do it, I just thought about it.) So I learned to control my extreme behaviors. (Most of the time.) When I would get the Heebie-Geebies, the name I gave to my episodes when I could hardly hold myself down, I developed a skill in order to cope. I still have that habit today, and it annoys the life out of my husband! If I have to sit still for very long, I bounce my knee, to the point that sometimes if anyone is sitting beside me they could be bounced out of the chair.  I don’t realize when I do it, until someone punches me, or I start getting annoying looks from people around me.

I never had the extreme diarrhea that a lot of people with Celiac Disease have. I had constipation, and horrible Acid Reflux!!! I don’t ever remember a time that I didn’t have it. Then as I got older, and more damage was done my joints started to swell and I would have such over the top joint pain that it started to slow this wild child down. The Dr.s finally diagnosed me with Juvenile Rheumatoid Arthritis. This was probably a blessing in disguise though. The young Dr. that diagnosed the JRA put me on a diet that excluded most of the Gluten I was eating. I was never a bread eater, but I did love blue cheese and a lot of other inflammatory foods. He didn’t call it a Gluten Free diet, I don’t know if they even knew what that was, but it did help. Along with some very strong medications. Of course I was still getting Gluten in other things, and the word Gluten was never mentioned. The damage to my body was already done though. As I got older, I developed menstrual problems, ( and eventually infertility) and Thyroid Disease. Among other problems, all of which are related to the damage caused by undiagnosed Celiac Disease.

What I want everyone with kids to take away from my story is, if you have a kid with any of these problems.  A picky eater. A kid that can’t control themselves at times, has trouble focusing. May or may not have stomach issues, rashes. Extreme tiredness at times. Please don’t just shrug it off. Please, take them to get them tested for food sensitivities or Celiac Disease.  Don’t take them off of Gluten right away until you talk to a good Dr. that knows about Celiac or Gluten Sensitivity. They have to be eating gluten for at least 4-6 weeks for an accurate test.

Please pay attention to those Heebie-Geebies! This is miserable! I know now that it was something that I couldn’t control. I never have them anymore unless I get accidently Glutened, or am exposed to things I’m allergic to, MSG, Flax, codeine and some artificial food colors.  I have to carry an Epi pen with me at all times now because the extreme Acid Reflux caused so much damage to my throat, it’s caused Anaphylaxis.

This is the reason I’m telling my story. If your child does have food sensitivities, the damage it is doing to their little bodies can’t be seen. They can’t tell you what is going on. As an adult, I can now recognize the symptoms I had as a kid were caused by Celiac Disease and Food allergies. Please Please, don’t ignore these symptoms in your kids. Children can’t explain why they are acting out, but I’m telling you from experience why I did! Please use my story to help your kids!!!!!           

Old Fashioned Gluten Free Oatmeal Cookies

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Old Fashioned Gluten Free Oatmeal Cookies

2 1/2 Cups Gluten Free Rolled Oats

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

2 Large Eggs (Beaten)

4oz. Cream Cheese softened

1/4 Cup Salted Butter softened (1/2 Stick)

1 Tablespoon Pure Vanilla

Preheat oven to 350*F.

In large mixing bowl add all dry ingredients and whisk together. Then cut in eggs, cheese, butter and vanilla. Mix together until well blended. Spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Enjoy!!!


Pork Steak and Wild Mushrooms


I know in many parts of the country Morels are coming up and ready to pick. Here in Oklahoma, these mushrooms are a delicacy we enjoy for a little while then they are gone!

Pork Steak and Wild Mushrooms

2 Large Pork Steaks

5-6 Cups Chopped Green Onions

3 Cups Sliced Morel Mushrooms ( about a dozen medium mushrooms)

1/2 Teaspoon MSG free Season Salt

1/2 Teaspoon Regular Salt

1/4 Cup Water

In large cast iron skillet brown pork steaks for about 5- 6 minutes on medium high heat with the lid on. Bring heat up on high, remove lid and turn steaks and sprinkle seasoning salt over steaks, add 1 ½ cups of onions. Brown steaks for another couple of minutes then turn steaks again letting onions fall beneath steaks to brown in the meat drippings. Reduce heat to medium high again and put lid back on, letting onions and steaks cook another couple of minutes or until steaks and onions are browned, tender and completely cooked through. (Cooking time will vary, depending on how thick your steaks are.) Turn off heat, remove steaks leaving most of the onions and drippings in skillet. Add 1/4 cup water to drippings and pour in remaining chopped onions (about 4 ½ cups). Turn heat back on to medium high, cover with lid and let onions sweat for about 5 minutes or until the whites are fork tender. Remove lid raise heat to high, add sliced mushrooms, sprinkle with salt and sauté for another 5-6 minutes. Gently turning with spatula 2 -3 times making sure all mushrooms are heated through. To Serve pour onions and mushrooms on platter and top with pork steaks. Enjoy!!


Note: Weather you pick your own mushrooms or buy them, always soak wild mushrooms in cold salt water for 2-3 hours to kill any bugs. I always rinse mine twice, after soaking just to make sure, before cooking.


Ham Salad Sandwich

Gluten Free Ham Salad Sandwich


Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Roasted Broccoli and Canadian Bacon

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Roasted Broccoli and Canadian Bacon

3 Large Heads of Broccoli

1/3 Cup Pure Olive

1 Teaspoon additive free Garlic Powder

1 Teaspoon MSG free Seasoning Salt (I use Lawry’s)

4-5 slices of Gluten Free Canadian Bacon

Optional-1/2 Cup Freshly grated Asiago Cheese

Preheat oven to 400* F.

Wash and drain broccoli. Then cut broccoli florets into a 9×13 inch baking pan. Drizzle oil over broccoli, tossing to completely coat florets in oil. Spread broccoli out in pan so that it is only one layer deep.  Sprinkle garlic powder and seasoning salt evenly over florets. Using kitchen shears, cut Canadian bacon in ½ inch pieces over broccoli. Place pan in oven and bake for 20 minutes. Then turn broccoli and bacon so that it can brown on the other side. Bake another 10-15 minutes or until tips of florets are turning brown and stems are tender. Remove from oven top with cheese and serve. Enjoy!

Variations: Add chopped pistachios or pine nuts.

Replace the Asiago with Parmesan ( you can also add the cheese the last 5 minutes of baking time to brown the cheese.)

If you really like garlic, replace the garlic powder with sliced garlic and let it roast along with broccoli.


Bird Nest Cookies

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Gluten Free Bird Nest Cookies

1 Cup Gluten Free (additive free) Shredded Coconut

1/2 Cup Gluten Free Coconut Flour

1 Cup Gluten Free Peanut Butter

1 Large Egg (beaten)( if your eggs are small use 2)

1/2 Cup Pure Honey

Pre-heat oven to 350*

In medium size mixing bowl, whisk together coconut and coconut flour. Breaking up any lumps. Stir in peanut butter, egg, and honey until well mixed. Dip by spoonful’s onto greased cookie sheet. Letting the coconut shreds stick out of the sides. (They don’t need to be perfect.) Then wet the spoon and make an indention in each cookie to form the nest. Bake for 12- 13 minutes or until cookies are set and browned around the edges. Let cookies cool completely and add small Gluten Free candy eggs or M & M’s.


Gluten Free Party Bread Bowls

Gluten Free Party Bread Bowls

Taco Meatloaf Ring


Taco Meatloaf

2 pounds Lean Ground Beef

1 Cup Crushed Gluten Free Corn Checks ( or Gluten Free Bread Crumbs)

2-1.25oz. packages Gluten Free Taco Seasoning

1 Cup Freshly Grated Cheddar Cheese

1 Cup Gluten Free Picante Sauce

2 Eggs Beaten

Preheat oven to 375*

In large mixing bowl mix all ingredients until well blended. (I use my hands) Grease Bundt pan, and dip meat mixture into pan, pressing down as you fill pan. Making it even all the way around. Place pan in oven and bake for 30- 35 minutes or until it starts to form a crust and pulls away from the edges. When done remove pan from oven and let cool. When pan is cool enough to handle drain any remaining juice. Place serving platter over the top of bundt pan and tip upside down to invert into platter. Serve with GF chips, pico, salsa, guacamole or any of your favorite toppings. Enjoy!

Quick Breakfast Skillet with Hash Brown Crust


Quick Breakfast Skillet with Hash Brown Crust

2 Cups peeled and shredded Potatoes ( Or additive free unseasoned frozen Hash brown potatoes)

3 Tablespoons melted butter or butter substitute

1/4 Teaspoon Salt

2 Eggs Scrambled and chopped

1 Cup cooked Ham Chopped ( or sausage, depending on what you prefer)

1 Cup freshly grated Cheese ( I use sharp Cheddar)

Gluten Free Picante Sauce

Preheat oven to 450*

Grease 8 inch skillet on bottom and sides. Spread shredded hash browns to completely cover bottom and up the sides about an inch. Drizzle with melted butter over the potatoes in the bottom of skillet. Sprinkle with salt and bake for 20 minutes or until potatoes are crisp. While potatoes are baking, prepare eggs and meat.  Remove skillet and top with eggs, meat, then cheese, spreading evenly. Return to oven for 1 minute or just until cheese is melted. Remove from oven and serve by slicing through topping and potatoes underneath, cutting desired portion, then dip out with heat proof spatula. Top with picante sauce and  Enjoy!

For large family, just use a larger skillet and double recipe.

Easy Gluten Free no Yeast Dinner Rolls


Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

Optional ( 2 Teaspoons Sugar)

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.

Garlic Onion Chicken Crockpot


Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!

Garlic Onion Crockpot Chicken

3 Tablespoons minced Garlic

1 Large Onion Chopped

2 Pounds additive free Chicken Breasts

1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)

1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)

2 Tablespoons Gluten Free Soy Sauce

Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice.  Garnish: Chopped Fresh Green onions and your favorite Cheese.


Oven Roasted Worcestershire Garlic Squash

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Oven Roasted Worcestershire Garlic Squash

2-3 Small Zucchini Squash (washed peeled and seeded)

3/4 Cup of Gluten Free Worcestershire Sauce (I use Lea & Perrins)

1 Teaspoon additive free Season Salt

1 Teaspoon Pure Garlic Powder

Preheat oven to 375*

Slice peeled squash into 1/2 inch strips. Place in a single layer into a 9×13 inch baking pan. Drizzle Worcestershire sauce over squash. Then evenly sprinkle salt and garlic powder over squash. Bake uncovered for 25-30 minutes or until squash is tender when pierced with fork. Serve warm.

Variations: instead of worestershire sauce use GF Teriyaki sauce, or GF Balsamic vinegar. Or use fresh chopped or minced garlic.

You can also roast this on the grill. It’s really good with the smoke flavor baked in!

Ham and Mushroom Gravy over Pasta


Ham and Mushroom Gravy over Pasta

2-3 Cups Chopped left over GF Ham

1 Cup cleaned and sliced Mushrooms (or 1 large Can)

1 – 14.5 oz. Can of GF Chicken Broth

1  1/2 Tablespoons of Cornstarch to thicken (or GF Flour)

Cooked Gluten Free Pasta (any kind and as much as you want)

In large skillet, add ham, mushrooms (if you use canned go ahead and add the juice too) and 1/2 the can of chicken broth. Turn heat to medium high for about 2 minutes or until juices and ham start to bubble. Add corn starch to the other half of the chicken broth and whisk until dissolved. Then pour into skillet and stir until thickened, about 4-5 minutes. Pour all ingredients over cooked GF pasta, garnish with a bit of chopped basil or parsley. Enjoy!

Variations: You can use Shitake mushrooms, or add a bit of chopped hot peppers or black pepper.  To make more gravy just add another can of chicken broth and double the amount of cornstarch, or you may also add butter if you want.

Note: I do not add any more salt, as the ham is very salty anyway. You may want to season more to your taste.

Pineapple Cream Cake


Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!


Glutnen Free Honey Sweet Rolls


Honey Sweet Rolls

Gluten Free Flour Mix:  My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.

Ingredients for rolls:

3 ½  Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above) (Or Better Batter)

Note: If you use another flour that does not have xanthan gum, then you must add 1/4 teaspoon xanthan gum.

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight, also dough is much easier to work with when cool.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls. If you would rather make popover style rolls, then just use an ice cream scoop and place 1 scoop of dough into a regular greased nonstick cupcake or muffin pan.


Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve. These freeze very well. To thaw and serve, remove from freezer bag and pop them into the microwave for 25-30 seconds per roll, longer for multiple rolls.

Gluten Free Rosemary Garlic Pork Chops with Gravy

IMG_2281My herbs are doing great! They smell so good outside my kitchen door! I just had to come up with a recipe for my rosemary. I gave some to my sister the other day and she used hers in a pork roast. I decided to try it on pork chops, but you could also do this with chicken.

Rosemary Garlic Pork Chops with Gravy

Pork Chops:

4 medium size Pork Chops

1/2 Teaspoon Freshly chopped Rosemary

1/4 Teaspoon additive free Garlic Powder

1/4 Teaspoon Salt

1/8 Teaspoon Black ground pepper ( optional)

In medium size skillet, place washed pork chops in single layer. On medium high heat, cover and brown pork chops on one side for 2-3 minutes. Turn pork chops then season with herbs and spices.  Cover and cook another 3-4 minutes depending on how thick your chops are. Cut through thickest part of meat to insure chops are no longer pink and they are done. Turn off heat and remove chops to a platter in order to make gravy.


(Tip: Have all ingredients measured and ready to pour into gravy before you start, it cooks quickly)

2 Tablespoons Salted Butter

1 Tablespoon minced Garlic

1 Teaspoon freshly Chopped Rosemary

1/4 Teaspoon Salt

2 Tablespoons all- purpose Gluten Free Flour

1 1/2 Cups Milk

Add butter to meat drippings, and melt on medium high heat. Add garlic, rosemary and salt. Using whisk, stir for about 1 to 1 ½ minutes, or until butter and garlic starts to brown. Reduce heat to low and whisk in flour and stir until all lumps are dissolved, this only takes 3-4 quick stirs. Pour in milk and raise heat back to medium high, continuing to stir with whisk until gravy thickens. Remove from heat, pour over pork chops and serve warm. Enjoy!

Entering the Spooky World of Gluten and Food Additives

spooky world of glutenand additives

Entering the Spooky World of Gluten and Food Additives

I am constantly amazed at the number of people that still don’t know what gluten is, but I do enjoy helping to educate anyone willing to listen. I was checking out at the grocery store the other day and the girl noticed as she was scanning my groceries, that I had several items labeled Gluten Free. She asked what is that like for diabetes? So I explained to her what gluten was and that we had Celiac Disease and why we had to avoid gluten. I could see the light come on behind her eyes! ( I love it when that happens) ( Oh and BTW, I was the only one in line, there was not anyone behind me waiting while we had a gluten lesson.)

Anyway I’ve noticed that a lot of you are new to eating Gluten Free are having trouble figuring out what is and what isn’t gluten free. It is confusing I know, with all of the food additives that have hidden gluten. So here is a partial list to help get you started.

Anything that obviously contains wheat



Malt ( is derived from barley)

Cellulose ( this can be made from wood chips, wheat or barley straw)

MSG, monosodium glutamate  ( a lot of people believe that this is not gluten, but when you research how it is made, it becomes clear, that the base of this product is wheat gluten) MSG, is a big scary one for our family. My sister and I both have extreme reactions to it.

The FDA says there is not gluten in MSG, but here are some links that prove them wrong.

Other Possible sources of gluten are:

Maltodextrin ( in the US maltodextrin is supposed to be safe, my problem with this is, how do you know that a product made in the US did not buy some of their ingredients from other countries?) That is why we have to be diligent and do our research.

Citric Acid

When in doubt go to the company’s web site or some have phone numbers you can call and just ask.

If you have a reaction to a product, don’t eat it. There are most usually alternatives.

This is not a Recipe or maybe it is


This is not a Recipe

Or maybe it is. I’ve been having some health issues so I’m a little behind in getting my recipes posted. So just bear with me, while I give myself and some of my other Celiac friends a little pep talk.

I know this disease is not easy to live with, but it could be worse. We are still here. If you have just been diagnosed or if you’ve known for awhile that you have CD or Gluten Sensitivity, then you do know. By that I mean you know what you have to do to stay healthy. For so many years I didn’t know what was wrong with me. I knew there was something, but doctors just kept treating me for the wrong things. Now that we know, there is light at the end of the tunnel.

For me I do a lot of praying. I go outside take a walk, clear my head and know that life will get better. It is within my control to make my health better. I don’t have to wonder anymore what I need to do to get better.

We can do this! Celiac Disease does not have to control our lives. We can take control, eat healthy, get the exercise we need and enjoy life. It may not be what we had before, but it has to be better than the suffering we had before our diagnoses.

Just know that me, and a lot of us are right there with you! Reach out if you need support.  I guess this is my “Cheering You On Recipe.” We will do this together!!!

Are You Ready For Some Football?? Party Food!


Gluten Free Veggie Pizza

Pizza Crust:

2 Cups Gluten Free Bisquick Mix

2 Eggs

2/3 Cup Milk

2/3 Cup GF Oil

Preheat oven to 325*F.

In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.


2 – 8oz. packages additive free cream cheese ( I use Philadelphia)

1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)

1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)

1 Large head of Broccoli chopped (just florets do not use large stalks)

1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces

1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also

1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half

In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )