Thursday, October 22

GF Delicious Breadstix

 Still the best bread sticks that I've ever baked GF or for that matter, not GF!  Delicious!   If you want this recipe straight out of Bette's Cook Book, see link at the end.

Here is the recipe I have used .

1 cup rice flour
3/4 cups of gluten-free flour (my wholegrain flour blend (try using any g-f flour that you prefer.)
1/3 cup tapioca flour
1 tablespoon buttermilk powder (or nondairy substitute)
1/4 teaspoon clear gelatin powder
1 teaspoon xanthan or guar gum
2 teaspoons sugar
2 teaspoons dry yeast
1/2 teaspoon baking powder
1/2 teaspoon salt

2 eggs
1/2 teaspoon dough enhancer (or vinegar)
1 1/2 tablespoon vegetable oil
2/3 cup warm water (more or less)

Combine wet ingredients separately and slowly add to dry while blending on medium high, until  fluffy dough results.  Spoon it into the ziplock bag, squirt out onto a cookie sheet, raise til doubled and bake as directed below.

Bake at 375 for 20 minutes 'til just browned and soft in the inside.

First Posted 6-25-08 and then 6-12-12.
I've been innundated with requests for this recipe and over the past five years, I have modified Bette Hagman's (Praise Be Her Name) recipe enough to post it--yet still, hers is better.  If you are a purist go buy her book, you won't regret it.

Okay, these are worth spending the entire afternoon--well, at least 15 minutes to mix and 10 to rise and 20 more to bake anyway. Hot, delicious breadsticks compliments of Bette Hagman's (Praise be her name) cookbook.
I followed her recipe exactly--(except using brown instead of white rice flour) from The Gluten-free Gourmet Bakes Bread. I started with the French Bread/Pizza Mix as she does and in a half-hour. Voila! Gourmet breadsticks!

I'm not including it because I can't find it on the net and I won't breech copyright. Buy the book! It's worth it.  The Baking Beauties web page has no such qualms, so you can find the detailed recipe there.  

Tip of the day, because forming breadsticks is so different from gluten-filled, I used Bette's hint and squeezed dough from a (freezer strength) Ziplock (trust me!) to form. YUM!!!!

Tuesday, September 29

Holy Basil - Tulsi An Anti-inflammatory?

Anti-inflammatory assistance for those suffering autoimmune symptoms?  This little known Indian tea may allow many of us to suffer less.  Available on Amazon in pill and tea form.

I'm willing to act the human guinea pig.  I'll let you know if it helps me.

Again the article is from my hometown newspaper syndicated columnist, Suzi Cohen.

Dr. Mercola video also.    Adaptogenics

Caffeine content?

Dr. Ralph Miller, who is the former Director of Research for the Canadian Department of Health and Welfare, "Modern scientific research offers impressive evidence that tulsi reduces stressenhances staminarelieves inflammationlowers cholesterol, eliminates toxins, protects against radiation, prevents gastric ulcers, lowers fevers, improves digestion, and provides a rich supply of antioxidantsand other nutrients."   

Photo courtesy of

Histamine, autoimmunity and your genes

Image result for suzy cohenDo you suffer from high histamines?  If you are autoimmune, chances are you can benefit from this editorial.   From Suzy Cohen, Dear Pharmacist, one of my favorite news article writers.

"If your physician doesn’t discover the problem of high histamine, you may suffer with migraines, clusters, Hashimoto’s, anxiety, asthma, irritable bowel syndrome, dermatographia, vertigo, abnormal menstrual cycles and much more.:

Monday, September 28

Summer Mystery Desserts

Hey found this on my telephone.  Says for sure it's mine, but I don't remember what it was or what it was made of.

Anywho, here it is.  Purely picture delicious.  What do you guess, quinoa?  Millet, rice pudding?  Hmmmm.

And Another!  Just eyecandy.  Musta been delicious.


Sunday, September 27

Amazing gluten free Thai spicy Eggplant

In the mood for Fall Stirfry?

You know when you get the urge to bring home every weird veggie you see at the fall farmer's market... And then the insanity passes, and you have all these weird veggies sitting on your counter?

We gotcha covered! Here's an amazing eggplant recipe that isn't bitter, slimy, tough or stringy. 

Hey!  And that's hard to achieve from eggplant.  

The secret to good eggplant is soaking it in salt water. Soak it, cut, for at least an hour and up to 8. Rinse really well and pat dry before using. 
Throw some veggies together. We used green beans, red pepper and onion. Those stringy white things are amazing Enoki mushrooms from the Asian market. For protein, pick any ground meat or firm tofu (if you use tofu and don't drain and pay it dry, I disinherit you).

As with all things good, start with hot oil and a ton of minced garlic (I used about 8 cloves). Add a chopped onion and then, when it's translucent, the protein. 

You may need to separate to two pans at this point. If your stir fry outgrows its pan it will become stir steam slop instead of stir fry sear mm mm delicious. So your choice ;) 

The eggplant and green beans need a little longer than the red peppers, so plan accordingly. 

Now douse the whole thing in a mix of fish sauce, soy sauce (GF!!), sriracha sauce and lime juice (about a one part fish sauce, 2 parts soy sauce, 1 part  sriracha and 2 parts lime ratio--or to taste!). Sprinkle a teeny bit of sugar or dash of honey and stir.  

Add green onions and sesame seeds for kicks. 

Friday, September 18

GF Banana Cake

reposted from 2009

GF Banana Cake was another exceptional recipe from the GF Potluck in December 2009. Thanks to Gayle.  I'm baking it as I write. It was easy, and looks delicious. I think I might put a lighter frosting on it rather than the cream cheese one that was on it at the party.

Banana Cake

1/3 cup canola oil
1 cup brown sugar
2 eggs
1 tsp vanilla -

 Mix these ingredients until flufffy.

Sift together dry ingredients:

1 3/4 cup GF Flour (Gayle used Bob's All Purpose, I used a mix of 8-grain and featherlight)
2 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. xanthan gum
1/2 tsp salt

1 1/2 cups mashed ripe bananas (about three large)

Alternate adding the flour mix and bananas to the other wet ingredient mixture only until all ingredients are incorporated. Bake in a 9x13 for 35-45 minutes until the top springs back when touched.

Cool and frost with cream cheese frosting (unless you're dairy free):

4 oz. cream cheese
1/4 cup butter
1 tsp vanilla
Add enough confectioners (powdered) sugar to make a spreading consistency (3-4 cups)

1/2 cup finely chopped pecans (opt.)
1/2 cup raisins (opt.)

Sunday, September 13

College GF Peanut Butter Cookies

More GF recipes for the college bound. Quick, simple recipes and inexpensive! Today the college guy made my high school home ec. class favorite, four ingredient p/b cookies.

I can still hear the ultimatum shrieked by the teacher above the chaos of the class, "If I catch any of you sneaking anything like flour into the batter, I'll give you a D for the day!"

1 cup peanut butter,
1 cup sugar
1 tsp. baking powder
1 egg

College Guy mixed them together, scooped up small balls, and got his little brother to roll them in sugar, and put them on the pans. They finally remembered to make the crisscross only on the last batch. (Even uncrossed, they were delicious!) He baked them at 350 for ten minutes.

Sounds like the home ec. teacher shrieked a good dictum, "NO FLOUR!" I'll do the same. And Thank You, Mrs. Page II for the only culinary training I ever got !


Meticulous Muffins 2015 Reposted from 3-30-10 and see 2013 repost from #1 Muffin Mix

Whew! I've been doing this way too long.  But it was just yesterday that a new friend told me she had been lusting after these muffins and needed the recipe.  It must be good.


I know... more muffins, but this story is inspiring.   I promise. I am the Muffin Man this month.
My sister is making muffins. I'm referring to the graphic artist sister --the one that doesn't cook--but who designs beautiful blog headers.

She called last week, in advance, to tell me that she was planning to make my muffins on the weekend. Four days ahead.

She called again Friday night from the grocery store to make certain she had everything she needed. (She already had one of my mixes, but the instructions had rubbed off the ziplock.)

I couldn't remember what she needed. I bake so often that recipes bungle up in a tangled mass in my head and bounce around like a hoarded ball of rubber bands.

So Saturday morning, I methodically made a batch of muffins. Across the country, 1200 miles apart, she and I made muffins simultaneously. I unearthed my measuring cups and spoons from the depths of the drawer and measured meticulously. I specifically stuck to the recipe. I think that two tablespoons of oil is probably less than one of my big gluggs--more like a small blerp.

It was hard! As I mixed, I had to stop my ADD brain from bouncing off and thinking, "Oh, it needs another glugg of milk." "I should pour in a little green smoothie." "Wouldn't cranberries be good?"

No, I stubbornly stuck to the recipe. And the muffins were perfect! Wow! Not flat, not a dip in the middle, not too much for the pans, not too poofy, just perfection!

I made the college bound son also stick to this recipe with the four batches he's made since, and it's been very successful. (He's working next on dexterously pouring inside the mini-muffin cups.)

1 egg
1/2 cup applesauce, or pumpkin, or banana
1/2 cup buttermilk (1 tsp. lemon juice in any milk should substitute. Oops, there I go again.)
1/2 cup milk (almond, rice, or soy--have substituted nicely before.)
2 Tbs. oil
1 tsp. vanilla
1 tsp. cinnamon or pumpkin pie spice  
1/4 cup flax (optional, but cut down on milk... See how hard it is for me?)

1 1/2 cup muffin mix (mine or any old brand of sweetened/leavened GF baking mix)  see below
1/2 cup chocolate chips or nuts (optional)

Mix and fill mini muffin tins about 3/4 full, bake 350 for 15 minutes or until the top is tapped and bounces back. Makes 24 mini-muffins.


Muffin Mix

1 1/2 cup gluten free flour (I used my wholegrain mix)
1 tablespoon baking powder
1 teaspoon guar or xanthan gum
1 teaspoon baking soda
1/2 tsp salt.
1/2 cup sugar (I have also substituted 1/4 cup honey in my wet ingredients instead.)

Thursday, September 10

G-F Foccacia Wrap Bread Recipe

Reposted as one of my Top Ten Gluten Free Recipes rated for ease, flexibility and speed.
It's easily in the top five for deliciousness!

Flat-bread, foccacia, happiness in 20 minutes, easiest bread substitute we've come across.  
Gluten-free foccacia bread like professionals in minutes.  I have always been impressed with this recipe and just today I dragged it out, dusted it off and mixed a bunch of ziploc bag mixes up for a friend.

With another friend, Lidia, we baked a pan up in less than fifteen minutes WITH prep. and BAKING!  Don't believe me?  Just try it.  But we ate it in less than that when we served it to the family.  Thanks Lidia, you rock!

Last posted March 8, 2009  New UPDATE 4-4-10: College Boy attempts Wrap Bread: Story HERE.


1 full cup brown rice flour or sorghum flour or my wholegrain flour mix. (any GF flour mix works.)
1/2 cup tapioca flour
1 Tablespoon sugar
2 teaspoons xanthum gum
2 1/4 teaspoon dry yeast
1/2 tsp salt

1 teaspoon italian seasoning (Lidia and I used this and it was great)

Wet ingredients blend together:

1 tsp  cider vinegar or dough enhancer
2 Tbs. canola oil (I CHANGED THIS from olive oil, baked goods preferred oil is canola. I read that online!)
2 eggs
3/4 cup very warm water 

(SOMEDAYS, I USE HALF THIS MUCH WATER) It should not be thin or pourable, but form somewhat of a soft, thicker, ball on the pan.  This time Lidia and I started with 1/2 cup, but ended up using the whole 3/4.

Mix dry and wet ingredients together in a heavy duty mixer. Beat for (three and three quarter) or four minutes on high.

Flatten in 11 x 17 greased pan (I use a sprayed plastic wrap and rolling pin for speed).  Lidia and I topped it with parmesean cheese.  Delish!

We let dough raise 15 minutes. Bake at 425 degrees 10 minutes, or until top is browned.

Cool 2-10 minutes Cut into pieces and store these wrapped tightly.

11-09-08: I was just sent a recipe online from It sounds so good, I printed it off and made it up and WOW! I am really impressed. It tasted so good, better than my last Wrap Bread recipe from Jennifer Cinquepalmi's cookbook, The Complete Book of GlutenFree Cooking.
That's what I have to do, keep evolving, keeping testing, keep challenging myself and be open to new and different recipes. I can't get stuck in the rut!

BUT, then the two recipes comingle in my file and I can't remember which is the good one and which is the old one. I check out the ingredients, hoping for a clue... and find to my chagrin, the recipes are exactly the same.

The only difference? One recommends that it be baked at 350 for 11-15 minutes and the other 425 for 5-8 minutes.

Fool me. Whatever. So since it was sent to me free online, can I reprint here with no compunction? I think so, particularly since I have modified it.

Thursday, August 13

Humor on Video Celiac Disease at the Office

One of the funniest videos I've seen in a long time.

Friday, July 17

Mexi Rice like at the Restaurant

  • 2 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 tsp. fresh minced garlic
  • 1/4 cup onion minced fine
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 teaspoon chipotle pepper seasoning or Tajan (MY NEW FAV!! chili lime seasoning)
  • 1/2 c. tomato sauce
  • 1 (14 oz) can chicken broth
  • 3 Tbsp. finely chopped fresh cilantro
  • Heat oil in a large saucepan over medium heat. 
  • Add the rice and gently stir until rice begins to lightly brown.
  • Add the garlic, salt, and cumin and stir the rice 'til it looks golden.
  • Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
  • Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
  • Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. 

  • My dear friend just passed on from bone cancer and I was honored to be asked to help with her family brunch.  They are serving Mexican in her memory so I wanted a really good Mexican rice.  That sent me on the hunt for recipe incorporation (that means taking the best of what I find and sticking it all together.)  I ended up with this after four tries.  And Good grief, I thought it served a bunch more than four people.  Serves 7 at least.  I made four batches and served it as a side dish to 40 and still had leftovers for lunch. 

Wednesday, July 8


    Delicious Pizza that stands the test of time... meaning that I just unearthed a package of this mix deep in the bottom of the freezer (cleaning day) and I whipped it up, pressed it out, baked it and we are again eating delicious pizza.

(Don't ask about college guy's samurai haircut and the pirate patch.  He's an enigma.)

Last posted 1-28-09

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer (optional)
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

My newest success! PIZZA!

I am so tired of trying every mix out there and being disappointed. I figure that I can mix up my own failures cheaper than using any mix.

But... But... I tried once more. Deep in the furthest depths of the pantry, I stumbled on a long-forgotten mix that I purchased while I was traveling through Utah. AND THIS IS IT!

I love this mix. It has a strange consistency when mixed up. Kinda like a flubber, but the crust was crusty, not flat, browned nicely and not soggy! This is pizza crust that can be picked up and tastes so close that the boys agreed, "It's the best yet!"

Unfortunately, when it is gone, it is gone,

and while I wait for the order to arrive, (Blue Chip Foods I took the ingredient list and tried to make my own from the amounts listed and this is what I came up with. It's slightly different dough texture, but it really is delicious.

The key might be the baking method. I bake it by setting the pizza pan on top of a heated pizza stone on the top shelf of my oven (top shelf might not work in yours--unless you too have an old, crusty oven). Heat the oven to 500 then reduce the heat to 400 to bake.

But try it! And once again test the Celiac Creed: "One fabulous success is worth yet another potential failure."

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids (or an egg I guess)
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

NEW Addition! Then slide the pizza off onto your preheated pizza stone! That makes a delightful crusty on top and bottom pizza!