Getting started Gluten Free

Gluten Free or Not Gluten Free?

/ Janet Monk / 4 Comments

Pure Ingredients = Pure FLAVOR!!

Not only is eating Gluten Free a necessity for some of us, it is a choice for others. Gluten free cooking has so much more flavor! Simply because you cook with pure ingredients. There are no fillers in the spices, no additives to the meat, you actually taste the real food.

I have had this conversation so many times with people. They always ask me or tell me that soy sauce is already gluten free, it is made from soy not wheat. So why is some soy sauce labeled gluten free and some soy sauce is not? Because some food companies like to cut corners and add wheat or gluten containing fillers that are cheaper. The same with spices, I’ve also had people wonder why do I put in my recipes “additive Free”?  Sometimes the product has been produced in the same plant or on the same equipment as gluten containing products, thus it will contaminate the pure spice. If the company did not clean their equipment, that bottle of cheap spice that you just purchased may contain the remains of what was previously processed, then you did not get an additive free product.

I’ve also had a conversation about turkeys, they are not made from gluten so they are gluten free right? Well they should be, but if the meat was injected with flavorings or preservatives that contain gluten, then the turkey is no longer gluten free. Ham is the same way, if it has been injected in the curing process with gluten containing products or preservatives, then it is not gluten free. People just assume that food products are pure. Anyone with food allergies or celiac disease will tell you this is not true. If you have ever had your throat close up and you can’t breathe because of MSG or other food additives, then you become very diligent, even to the point of being paranoid about what is in your food. Or you’ve had body aches, stomach pains or other digestive problems so bad it puts you down for a week or sends you to the hospital; or your child cannot control himself and the school is calling you every day because he has gotten gluten or other food additive that sends him into a tailspin, then you become obsessed about what you put in your mouth, or on your child’s plate!

So whether it is by choice or necessity, pure true ingredients win out over fake every time!

Gluten Free Chicken and Fruit Salad

/ Janet Monk / 4 Comments

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Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Helmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Pork Chicken Quinoa

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Gluten Free (Crock Pot) Pork Chicken Quinoa

2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)

1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.

1 small 12 oz. package of baby carrots (washed and drained)

1 medium Onion chopped fine

3  Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)

1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)

3 ½  Cups water

½ Cup Red Quinoa ( Ancient Grains)

1 Teaspoon Salt ( you can adjust the salt to your taste)

½ Teaspoon Additive Free Paprika  

Optional- 1 chopped jalapeno

Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!

Preparing My Sides and Vegetables

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Butternut Agave Bake

1 Large Butternut Squash ( about 8-9 inches long)

2 Tablespoons G F Canola Oil

3 Tablespoons Butter

1 ½ Teaspoons Additive Free Seasoning Salt

½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)

Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)

Preheat oven to 375* F.

Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.

You can add 1 or 2 Tablespoons of brown sugar if you prefer.  I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.

Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.

More about Food Additives

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Those Sneaky Little Additives

As you are out doing your last minute shopping for the holidays, PLEASE be aware of the sneaky way food companies have of enticing us to buy their products. The pictures look so appealing and appetizing. The chicken, or the steak, looks mouthwatering, but remember those are just pictures. A good food photographer was paid very well to make that picture look like that. It does not in any way mean that it’s real food.

I know it seems like I have said this a lot, but read the labels. Those little words like enhanced, or glazed, especially in meat and sometimes vegetables, just means you are paying for extra water or a flavor enhancer like MSG. Which not only adds to the weight of the meat, but also can be potentially dangerous for those of us that are sensitive to those additives. Those little enhancers, besides making you sick, can throw off a recipe and ruin a meal. Sometimes there is so much sodium or sugar already added, that when you add the amount called for in your recipe, it doubles or even triples the amount needed. And if you aren’t aware it is already in the meat, then by the time it’s cooked it is too late.

I know it is tempting, especially with the crowds and long lines to just grab and go, but it is important READ THE LABELS!!  Ok I’m through, with this. ( for now)

Gluten Free Salad Dressings

/ Janet Monk / 2 Comments

IMG_1491This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing that will make us sick. Today Catalina, and tomorrow ,maybe Ranch Dressing.

This recipe only makes a pint, but I will have to double it for the Holidays.

Jan’s GF Catalina Dressing

This dressing just literally bursts with FLAVOR!

½ Cup White Vinegar

3/8 Cup GF Thick Tomato Sauce

1 Cup Canola Oil

½ Cup White Granulated Sugar

2 Teaspoons Salt

1 Teaspoon Additive Free Paprika

½ Teaspoon Original Williams Chili Seasoning

1 Teaspoon Additive Celery Flakes

½ Teaspoon Additive Free Dry Mustard

1 ½ Tablespoons Additive Free Onion Powder

I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!

Jan’s Gluten Free Pie Crust Recipe

/ Janet Monk / 1 Comment

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Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

 Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for  25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.

Gluten Free Croutons

/ Janet Monk / 4 Comments

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Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

One Loaf of Bread Closer to a Gluten Free Thanksgiving

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IMG_1479This is not my large loaf recipe,  as you can see it only measures a little over 3 inches tall, but it is my everyday white bread recipe. I use this for sandwiches etc. and to toast for croutons to add to my stuffing for Thanksgiving. I will post the seasoned crouton recipe (similar to Pepperidge Farms only GF) in a few days.

Small Loaf White Bread

2 Cups Tom Sawyer GF & Betty Crocker GF Rice Flour Blend mixed (see the recipe in the previous post) If you use Betty Crocker flour alone, then you must add ¼ Teaspoon of xanthan gum.

2 Teaspoons Gluten Free Baking Powder (Clabber Girl)

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Stick melted Butter (1/4 Cup)

¼ Cup Warm Water (not hot, it will cook the egg whites)

¼ Cup Oil ( I use Gluten Free Canola)

½ Cup Pure Egg whites (or 3 beaten eggs)

In mixing bowl whisk together the 2 cups flour with the baking powder, salt and baking soda. In small bowl melt butter, just until soft don’t get it too hot ( or it will kill the baking powder) add water and oil. Add butter, water and oil, to flour mixture, then add egg whites. Fold in all liquids and flour until all of the flour is moist. Let this set in fridge for at least 20 – 30 minutes, so that the rice flour can absorb the liquids. I like to make this dough up the day before and just let it set in the refrigerator overnight.

Yeast Mixture:

¼ Cup scalded Milk ( in the microwave about 45 seconds)

¼ Cup cold tap water

½ Cup White granulated sugar

1 Tablespoon 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 and rise for about 20 – 30 minutes. I like to set it near the stove while I’m cooking this will activate the yeast.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This should keep bread from cracking on top.

When you are ready to make the bread, remove the dough from the fridge and spoon it into the food processor or mixer. (I like to use the food processor.) Then pour yeast mixture over the dough and mix until all lumps are gone. I mix it on high for a very short amount of time, in order to get air into the dough. Just don’t over work the dough, it will make the bread tough. When dough is smooth pour into greased and floured (with GF flour), 9×4 inch loaf pan. Smooth out dough with a buttered or oiled spatula. I set the loaf pan on the back of the stove to let the dough rise for about 30 minutes. Do not punch down dough before you bake. When dough has risen to about ¼ to ½ inch above loaf pan it is ready to bake. Place loaf pan on rack directly above the pan of water. After bread has been in the oven about 30 minutes slide it over, so that loaf pan is not directly above water. This will let the bottom of the loaf brown, and bake for another 20 – 25 minutes. Total time is 50 – 55 minutes. Insert toothpick in the center, when it comes out clean bread is done.  Cover with foil and let bread rest in pan for about 15 minutes.  After you remove bread from pan stand it on its end, and wrap loosely in foil. You may have to lean it against something to keep it from toppling over. This will keep bread from squatting and it will hold its shape. When completely cool store in air tight container or zip lock bag.

Gluten Free Flour Revisited

/ Janet Monk / 7 Comments

tomsawBCI had a conversation with a lady yesterday, that is still having trouble finding the right Gluten Free flours to work with. So I thought I would add some more info. about the flours I use. My favorite  G F flours and the ones that react and taste more like the wheat flour that we all grew up with, are the Tom Sawyer Gluten Free Flour and Betty Crocker Rice Flour blend mixed.  Below is the recipe I use to mix these 2 flours, and where to find them.

Tom Sawyer and GF Betty Crocker Flour Mix

The combination of these 2 flours is the closest I have found to the taste and texture of regular white wheat flour. And since this mixture works the best for these recipes I like to keep this mixed, it saves a lot of time.

2 – 16 oz. boxes of Betty Crocker all-purpose GF rice flour blend (each box measures out to a scant 3 Cups)

6 Cups Tom Sawyer GF Flour

In a large mixing bowl slowly pour each kind of flour in, and slowly stir with a wire whisk. ( You don’t want the flour to poof out, it is wasteful and it will throw off the measurement). Mix thoroughly, it is very important!

The reason I do this amount, is because it fills up my large Tupperware container, and this will last awhile. If you also have wheat flour in the house, PLEASE LABEL your containers!!!

NOTE: I realize some people may not be able to get the Tom Sawyer Flour, it is not available in all stores. ( We have to order this over the internet, I have provided a phone number and link below.)

Tom Sawyer Gluten Free Flour. Com

Phone 877-372-8800

Email: tomsawyer@esedona.net

You can find Betty Crocker Gluten Free Rice Flour blend at Wal-Mart, Homeland, Reesers, & other markets. Please be aware that this is not a Betty Crocker cake flour mix or Betty Crocker Bisquick, be sure and just read the boxes. Also please note, if you use the Betty Crocker rice flour alone, you must add xanthan gum to the recipe.

I hope this helps!

Getting prepared for Gluten Free Thanksgiving Dressing

/ Janet Monk / 2 Comments

IMG_1473 The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Below is the recipe I use for the flour mix, and my Gluten Free Corn Bread. I hope this helps you getting prepared for your Gluten Free Thanksgiving.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal.

GLuten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Cool and serve, or freeze in freezer bags for Turkey and dressing.

Gearing Up for Thanksgiving

/ Janet Monk / 4 Comments

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Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast (I buy a 3 lb. bag of frozen chicken breast and just let it thaw in the fridge overnight)

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.

For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!

Fried Green Tomatoes

/ Janet Monk / Leave a comment

IMG_1454We just picked the rest of the tomatoes from our garden before the first frost this year. These are so good my husband likes to pick them green just to fry, in the spring before the first ones get ripe.

Gluten Free Fried Green Tomatoes

3-4 Medium Size Green Tomatoes

1 ½ Cups Betty Crocker GF Rice Flour Blend

1 Teaspoon Gluten Free Baking Powder

1 Teaspoon Salt

1 ½ Tablespoons Sugar

Enough oil enough oil in skillet to pan fry tomatoes.

Whisk together flour and other dry ingredients. Wash, core and slice green tomatoes, about ¼ inch thick. Dip each tomato slice in coating mix, coating each slice on both sides. Be sure oil is hot when you place coated slices in the pan. Fry each side until golden brown. (About 2 – 2 ½ minutes per side) Drain on paper towels and serve.

HELP!

/ Janet Monk / 5 Comments

help53I need your help yall ! I need all of you that have issues with Gluten Free living to give me some input. I would very much like to hear from any of you, to let me know what you would like to see on this site. If you want to see more recipes, let me know what kind of recipes. Main dishes, desserts, veggies, etc. I would love to help give you what you need! Or if you want more Gluten Free info, or product info. If I have the answers I will post it . And if I don’t know I’ll try my best to find out. Please give me some input yall ! Thanks so much for taking the time!!

Another New Gluten Free Flour

/ Janet Monk / Leave a comment

Bob'sredmillflrWell it looks like we have another G-Free Flour on the market. In July, Bob’s Red Mill came out with a new one. It does have xanthan gum in it. I don’t know all of the ingredients. But they are advertising it to exchange with wheat flour cup for cup in all recipes. I do have my doubts, but we will see.  I have not found it in our area yet, but I do have it ordered. If any of you find it in the stores, please let me know!

Gluten Free Real Food

/ Janet Monk / 1 Comment

Hello, my name is Janet Monk. If you want or need to learn how to cook Gluten Free, with REAL FOOD. Then you have come to the right place.

Ok I don’t want to get preachy. I just want everyone to be healthy and be able to enjoy food again. It’s not that hard to live a life of eating REAL FOOD!

With our food supply being bombarded with preservatives, chemicals, and fillers, it’s no wonder there is so much illness. So many children and grandchildren don’t know what real food taste like. All they know is boxed foods with so many preservatives and artificial flavors, that they don’t know the wonderful flavor of a real strawberry or peach. You can’t get full if you don’t have real food to fill you up, a yoga mat just won’t do it.

That’s what my Gluten Free Cook book, and this blog is all about. Real food! For some members of my family, that have Celiac Disease, it is to the point of life threatening if they do not eat Gluten Free Real Food. To others that don’t want the damage to your body, that preservatives and chemicals can cause, you will be interested to learn the tips and tricks that we have found make for delicious meals!

First Post

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This is my very first post, so please pardon my mistakes.

In 2005 my mother was diagnosed with Celiac Disease, and she had both genetic markers. So that meant that either my sister or I both had it also, along with other family members. It also explained a lot of the health problems we have had over the years.

So we started learning how to cook Gluten Free. It was a pain at first, way back then, there wasn’t much to choose from. The recipes called for 4 or 5 different kind of flours and were extremely expensive, besides being difficult to follow. The flour was very gritty and just didn’t taste very good. Then a friend of mine, that had just been diagnosed right before my  Mom, found a finer grind of flour called Tom Sawyer Gluten Free flour. That was a big help. Then other flours started showing up on the market , and started to make life a little easier. Anyway long story, short. I started to get the hang of it and figure out how to work with Gluten Free flours. This year after a lot of encouragement from friends and family I decided to write a Gluten Free Cook Book.  So hopefully what I have learned I can pass on to others. There are so many tricks and technics that greatly improve the texture and taste, of Gluten Free…. you would have a hard time telling it apart from regular wheat flour foods.  I am so looking forward to, sharing some recipes and tips with everyone that has to eat Gluten Free, and  hearing from you!