Gluten Free

Peanut Butter Oatmeal Breakfast Cookies or Bars

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Gluten Free Peanut Butter Oatmeal Breakfast Cookies or Bars

1 Cup GF Rolled Oats …
1 Cup Dark Brown Sugar
1 Cup GF Peanutbutter ( crunchy or smooth)
2 Eggs ( beaten)
Preheat oven to 350*F.
In medium size mixing bowl whisk together oats and brown sugar. Add Peanut Butter and beaten eggs, and cut into sugar, oat mixture ( I like to use a dough cutting tool.)
When well mixed, if you are making the bars spread Batter into a greased 9 inch baking pan and bake for 20-25 minutes or until set in center. For cookies spoon onto greased baking sheet and bake for 15-16 minutes or until cookies are starting to brown around the edges. Remove from oven and let cool.

Variations: Replace Oatmeal with cooked Quinoa.
You can also add a mashed Banana or other fruit.

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 Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Red Velvet CupCakes

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Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Gluten Free Party Bread Bowls

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Gluten Free Party Bread Bowls

IMG_1664Gluten Free Party Food Bread Bowls GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out.  Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. IMG_1669

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Taco Meatloaf Ring

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Taco Meatloaf

2 pounds Lean Ground Beef

1 Cup Crushed Gluten Free Corn Chex ( 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

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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.

Gluten Free Sugar Free Cherry Chocolates

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Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.

Easy Gluten Free no Yeast Dinner Rolls

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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.

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

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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.

2016

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As this year comes to a close and we are going into a New Year, I would like to thank all of my Friends and Family, including my online Friends. When I started the cook book I had no idea what a HUGE project it would turn into. I already had a very busy life, but this book was something I felt so strongly, that I had to do.  And I could not have finished it and started the process of marketing it without all of you that helped me along the way.  I love you all and will forever be grateful and thankful for your help!!!

In 2016, I will continue adding recipes to this site and my Face Book recipe page. Living Gluten Free is not a fad diet for so many of us. It is a way of life that we have to maintain in order to live a healthy life. And I will keep searching for more info and developing recipes that will help others live a Gluten Free life! Again THANK YOU  All!!!

Duck Kabobs, Party Food

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Duck Kabobs, Party Food!

3-4 Large Duck Breast (or Chicken Breast)

1/2  of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce

1/2 Tablespoon pure Garlic Powder

2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)

1 Medium Onion

1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)

Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!

Variations: You may want to use chicken or pork.

You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!

 

Pineapple Cream Cake

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PinappleCake

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!

 Enjoy!!

Gluten Free Squash Fritters

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Gluten Free Squash Fritters

2 1/2  Cups Shredded Squash (zucchini, yellow, or any squash you prefer)

1/2 Teaspoon Salt

2 Eggs beaten

1/4 Cup Water (or milk)

!/2 Cup Chopped Onion (optional)

1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)

1/2 Cup GF Oil ( or enough oil to pan fry)

In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated.  Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown.  Remove from pan and drain on paper towels. Serve while warm and crispy!

Variations: Add chopped jalapenos’ or minced garlic.

Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.

Gluten Free Indian Tacos (no rules)

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I realize this is a regional dish, but this is such a treat, everyone needs to know what we, here in Oklahoma enjoy all the time. We grew up with these, you can find them sold everywhere. We even have Indian Taco dinners to raise money for church groups, ball teams or just about anytime we can find an excuse to have them! But now we can have them Gluten Free!

Gluten Free Indian Tacos

GF Indian Fry Bread (recipe below)

GF Chili ( make my own fresh chili)

Gluten Free Beans(  I used Bushes Black Beans)

Fresh Pico Da Gallo

Freshly Grated Cheddar Cheese ( as much as you want, there are no rules with an Indian Taco!)

After making your fry bread and chili, split open the bread and start assembling your taco. I start with chili, then beans and pico. Top with cheese or whatever you like on your taco. Remember there are no rules with Indian Tacos!

Variations: You can add GF Salsa, brown beans, onions alone or peppers alone, whatever you like on your taco!

Gluten Free Fry Bread

Please note: Different GF Flours will take more or less liquid. So add liquid slowly until you get a cookie dough consistency, while mixing. Dough will get thicker as it absorbs the liquids.

1  1/2 Cups Betty Crocker GF Rice Flour ( I usually use Tom Sawyer GF and Betty Crocker GF mixed) (This is not GF Bisquick)

1/8 Teaspoon Xanthan Gum ( if you use a GF flour with xanthan Gum already added then omit this)

1/2 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/3 Cup GF Oil

1/3 Cup Milk

3 Eggs Beaten

In mixing bowl whisk together flour, xanthan gum, baking powder, salt, and baking soda. Then add oil, milk, and beaten eggs. Mix until smooth. Let set for 15 – 20 minutes or refrigerate overnight. When ready to fry, cover bottom of skillet with oil, or if you want to deep fry add more oil. I like to turn the heat up on high just until the oil sizzles when adding a bit of dough, then turn down to medium high. Oil your hands and dip out a ball of dough about 2-3 inches around. Pat out dough until it is about the size of the palm of your hand. Gently turn it over into the skillet. ( Be careful you can get burned easily doing this.) Fry about 1-2 (if you make them thick, then fry 3-4 minutes per side) minutes per side or until browned on both sides. Remove from skillet and drain on paper towels. Repeat until dough is gone. As soon as bread is cool enough, place in zip lock bags and refrigerate until ready to use. You can heat in microwave or toast when ready to eat. I can get about 10 -12 flat breads, unless you make them really thick then I only get 4 or 5, from this.

Gluten Free Orange Cream Cake

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Gluten Free Orange Cream Cake

2  Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)

2 Cups White Sugar

2 Teaspoons Gluten Free Baking Powder

1 Teaspoon Baking Soda

8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)

1 Cup additive free Orange juice ( with the pulp)

Zest of 1 Orange

1 Stick Melted Butter

3 Medium Beaten Eggs

Preheat oven to 325*F.

In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.

Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.

Orange Glaze

2 Cups Orange juice

4 Cups Powdered Sugar

8 oz. additive free Cream Cheese

2 drops GF Red food Coloring (I use Gluten Free AmeriColor)

In food processor add all ingredients and blend until completely smooth.

Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.

 

This is not a Recipe or maybe it is

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CheerRecipe

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!!!

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!