Sunday, July 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.

flatbread? flat-bread, flat bread, flatbread

Friday, July 8

Infant Feeding for Potential Celiac disease

Newest information link:


Tuesday, April 5

Zucchini Noodle Salad


I'm joining the Sisters for an autoimmune improvement month.  The month of April is dedicated to the improvement of gut health and I'm excited to begin.  

As I've said before, all five of us have celiac disease and a diverse collection of other autoimmune diseases.

We've also been diagnosed with Krohns, migranes, lupus, symptoms of RA and a really rare and complicated auto-immune disease called  ‪#‎cryoglobulinemicvasculitis‬ that requires an expensive round of chemo often to try to improve those nasty symptoms.

Since the eldest of us has turned 50, our health is getting worse, so we thought we'd try a food solution.
Here we go. It's a thirty-day adventure and so I'm in for a month of great eating while I explore this food philosophy.  

Today I fixed Dr. Ann Myers' Zuccini Noodle Salad and it was surprisingly light, flavorful and good.  I served it with grilled wild salmon and cilantro cauliflower riced.  Turned out delicious.

I can recommend the recipe highly.

So as I learn what I can eat and what to avoid, I've brothed all kinds of bones and I have a cooler in the garage filled with fresh produce until the college-bound guy eats all the cheese, milk, orange juice, eggs, and g-f cookie dough out of the fridge.  I urge him on... I NEED MORE SPACE.  

Reality Bite:  I probably need less cookie dough too.

Friday, March 25

Pao de Queijo (Chebe Bread)

Cheese Biscuits for Thanksgiving?  Everyone will love them, gf and non alike.  Delicious alternative to yeast rolls -- quick and easy, mixes in five minutes and bakes in ten minutes and it's multicultural!

Terina last posted this on 12-12-12 and then again on 10-11-13. 

I just made them with my gal pal Lidia and they are delicious. So here is a new photo:

Quick recipe:

1 1/4 cup tapioca starch (available cheap at Asian stores or Honeyville Grain)
1 teaspoon baking powder
1 cup cheese 
(mozzarella, asiago, cheddar, I've used them all. Or leave it out) 

1 teaspoon seasoning (I've used taco, italian, dill)
1/4 cup (1/2 stick) of butter/oil
2 eggs

Stir it up and drop/roll into balls.  Bake at 425 for 10 minutes only.

DO NOT OVERBAKE--If these aren't to die for, it's due to overbaking.

Makes about a dozen.

This recipe had it's beginnings in 2008 - It's also called Chebe Bread or Pao de Quejo and sells for big bucks in the grocery stores.  Really a delicious g-f alternative.  

I trust GF Gobsmacked because her oreos are directly from a heavenly planet, so I tried her recipe for Brazilian cheese bread (chebe) and like she indicated, I found it happiness personified--in only 15 minutes and using only one flour.

The whole story follows so skip to the end if you must:
"ancient file photograph--2010"
When you are on a ski vacation, there is not much time for making or baking food of any kind, so the original plan was to order pizza from Park City Pizza whose owners, Jeff and Nikki Keye have worked to develop gluten-free recipes as good as the original. Jeff was diagnosed with CD six years ago, and is dedicated to preventing cross-contamination.

But I'm a 30 year skiier, who really hates skiing (see blog excerpt below).

"Skiing has its own unique verbiage to disguise its inherent wretchedness. The ski term off-piste means to glide rapturously in deep powder off trail, through snow-covered trees. When I ski off-piste, it happens accidentally, flailing frantically out of control, dodging and ducking trees, ditching skis and poles, and any sharp object that could imperil my ungainly finish.

Most of the time, I ski “piste-off,” fighting the ski position, half bent over, leaning precariously forward, sliding and slipping while all the way screaming, and wildly zipping past signs that say slow."
Aug., 2012 update
The new SIL (son in law) tried this recipe and loved it, but recommended that when it says tapioca that one uses flour, not the tapioca that most American's are familiar with, the one that makes it taste like graveled buns.)

Long story short, I convinced the husband that I would be so much happier staying in at the homey chalet, keeping the fires burning... and baking.

I recipe experimented over the holiday weekend. First I viewed a standard non-gf recipe at allrecipes, but their Brazilian cheese bread was more a pate choux recipe, like the cheese gougeres (a savory cream puff) that I already make. Delicious, but not new.

So I dug out and snowshoed (obvious hyperbole) to the library and searched the "tried and true" gluten-free community blogs and found this one--another keeper from GF Gobsmacked ( I feel I know her well enough to abbreviate.)

I had to modify (no chives fresh or dried in the country store) and I added an extra egg when I could not get the crumble to stick together in balls. It's a keeper, delicious and cultural--and freezable in balls prior to baking. See this article from the S.L. Tribune if you missed it last week.

Thursday, March 24

Vegetarian meal loaf GF Nut Roast

Casserole that is dairy free, meat-free and gluten-free?  Can I make that for a funeral meal the church lady calls and asks.  Heck Yeah.  Thanks to Grandma Ilene's recipe file.  I love that woman and her enduring tenacity for getting through tough things.  If she can, I can and thanks for that legacy Grandma.

Here it is, my favorite of Grandma's recipes, Nutroast.

Last posted 11-19-2014 and before that?  12-2-10 - back when I was planning my holiday plans and recipes.

The Cake Wreck that I posted last week (Cherpumple) is just one sample of the diversity of food.

I thought I'd stick with tradition this Thanksgiving and fix something this year that has been a staple in my food memory from the time I was a child. It wasn't Thanksgiving or Christmas without this delectable dish. My nearest and dearest friends will all remember the nut roast at Sunday dinner.

My grandmother got the recipe from Cookie--yes, for real, Cookie, a camp chef that traveled with the men who worked in the lumber camps up the Mirror Lake Highway. My gramma cooked for the men and slept with her new husband in a log cabin and there were nights when he would jump up and shoot dead the mice that were bothering her.

The biggest challenge she discovered with being a brand-new sixteen year-old bride (like cooking and cleaning for a herd of men wasn't hard enough,) was that her husband was a slaughter-house vegetarian. He couldn't even eat food prepared with lard and would only eat eggs if they were fried in butter. So, this dish was truly a godsend to her budding recipe file.

My father was also a vegetarian and so this dish prospered in our house, but the recipe evolved with just one generation. My cousins make and eat it, but they call it nutloaf and I won't make it with the tomato sauce topping. (I have an aversion to ketchup--I'm sure it's somehow slaughter-house related.)

So this Thanksgiving, I'm making it, mostly for nostalgia, but also because the other tradition of Nut Roast is that it a qualifier for new potential family members, and the boy-friend is coming for Thanksgiving. If he doesn't like Nut Roast... well then. That's all I'm saying.

Two large potatoes, one large carrot, one large onion, and a big handful of walnuts, ground together in a meat grinder (What other use would a vegetarian have for a meat grinder, but I'm sure a food processor would work.) G-f crackers, oatmeal or corn flakes are added as binders and a couple of eggs, and salt and pepper then the whole thing is pressed into a casserole dish and refrigerated for a day. It is baked for a couple of hours the day of and in the last hour, ketchup or tomato sauce is slathered over the top to bake.

It's obvious to me that I'm going to have to call Mom for the details as it's been too long. Don't forget the salt. Salt is essential and for all that I made, a generous two teaspoons wasn't quite enough, but people salt after anyway right?   

Reality Bite:  Autocondimenters are the bane of chefs the world over. 

Tuesday, March 22

NYTimes Chocolate Chip Cookie G-F Tweek

This recipe came highly recommended so I want to see how it TWEEKS G-F with my whole-grain flour mix.  

I exchanged both of the flour types cup for cup with my whole-grain flour mix, and added one teaspoon xanthan gum.  Every other ingredient was the same.   

It passes the first college-bound guy test--the dough is delicious and the cookies are in the oven. 

They're out-- and GONE! 

 I baked them 12-15 minutes, they are browned nicely and I've eaten the batch.  Sheesh!  I safely placed the rest of the dough in the refrigerator to see if 24-36 hour refrigeration (as the recipe suggests) improves the cookies.  What will really happen?  Yup, the dough will be devoured.

Friday, March 18

Salba Seeds - aka Chia Pet Flour

Last posted 1-18-11

Is your Chia Pet a powerhouse of energy? Dr. Oz says Yes! Your iconic hobby is healthy, and you didn't even know it! It's also Gluten-Free!

Remember when I blogged about chia flour? (Oct 2008) Well, here it is again under the name of a variation of the white seed, Salba. My friend Lori says her doc (also GF) recommends it and so I thought I'd bring it out for some discussion. The rumor mills says it has the following:

6 x calcium of milk
3 x antioxidants of blueberries
3 x more iron than spinach
8 x more omega3 than salmon
2.5 x the veg. protein of beans
15 x more magnesium of broccoli
2 g of fiber per tablespoon.

I'm eating overnight chia pudding.  The sister's recipe, 1 cup milk (chocolate, coconut or almond varieties) and 1/4 cup chia seeds--add cocoa or vanilla and a dash of your favorite sweetner to taste.  I just made it chocolate.  Yum.  

Thursday, March 17

Inflammation Reduction the Delicious Way--SUPER TONIC

Now Is The Time To Make Supertonic

Most supermarkets stock the "bitter herb" for passover and so horseradish is readily available without special order.

WINTER CONGESTION be gone.  Thank goodness we had this to rely on this winter because we nearly choked to death on the congestion bug.

But it's not only for clearing the head, but for healing the inflamation in the body and specifically the gut.

Lately I'm all about reducing inflammation.  I know my digestion has been in stalled in neutral and I need to get it back in full-function mode and supertonic is a great way to get it going.

Great article on arthritis and inflammation

The best was to improve all my auto-immune function is diet and so I'm back to the spicy-heat method.  Because health is all about that (food) for me.


Last week the Asian children visited (my two adult children that each served church missions, Dia in Hong Kong and Ian with the Hmong people in Alaska) and they were all about this "tonic" that was touted to treat all ills in their respective cities.  My research is that it promises to reduce inflammation in the body.  We went to visit friends at the lake and COINCIDENCE our hostess had made a big jug of "tonic."  The same recipe!

1 32 oz. bottle of Braggs Natural Apple Cider Vinegar
1/2 onion chopped finely
1/4 cup ginger root chopped finely
2 tablespoons turmeric
1/4 cup garlic cloves chopped
1/4 cup horseradish root chopped
1 habenjaro pepper chopped

Mix and shelve for 28 days (one full moon cycle according to the Hmong people of Alaska.)   Sieve through cheesecloth and squeeze all fluids out.   Consume at least a tablespoon a day.  Should last at least a month.

Unless you are my mother-in-law, who loves flavor and spice and already consumes apple cider vinegar for her digestive health--she'll be making this by the double batch!

It blew my socks off and anything that strong has to be good for you right?  I have a curious craving for it though and find myself licking the blender jar.

So we started a batch and we'll let you know how it goes in a succeeding reports.
Image result for tajin chili powder

Meanwhile, it WAS also my joy to discover on the same beautiful spring picnic day, paddle boats, brine'd chicken and Tajin spice (red chilis and lime)  sprinkled on fruit.

 I've been experimenting with it since.  I think my favorite is not banana, applesauce, cantaloupe, grapes or corn  but watermelon and mango.  That stuff is so good I'm sprinkling that spice on everything.

Sunday, March 13

Mom's Pie Crust - Made GF

IT'S PI DAY!    And in honor of pi day we're baking pies for our church linger-longer.  It's a tradition in many Christian churches here in Oklahoma and across the nation to stay after church for a potluck and visiting.

Our particular ward just started our first linger-longer last month and it was so successful, (snide g-f remarks aside) that we're doing it again this month.

So I'm taking frito pie ( chili ladled over corn chips--an Oklahoma exclusive as far as I can tell) and  lemon meringue and chocolate peanut butter
cream.  We'll see how it all turns out.

Chocolate ganache on the crust then 1/4 cup peanut butter added into the cream filling and whip cream atop.   I haven't perfected stabilization of the whipping cream with gelatin process.   (A work in progress.)

pie crust reposted from 2011.

I've tested everybody's g-f pie crust recipe except Mom's. Today, I'm resurrecting Mom's recipe from the depths of the recipe avalanche and trying it G-F.

2 1/2 cups g-f flour (I used my healthier Featherlight Mix)
1/2 teaspoon of xanthan/guar gum (can be omitted but the crust will be crumbly)
3/4 cup cold butter or margarine

I put these ingredients into my Kitchen Aid with the paddle attachment and turned it on low until the mix began to look like cornmeal.

I mixed up the following wet ingredients:

1 egg beaten
1 tsp. vinegar
4 tablespoons ice water

I slowly added these ingredients into the revolving mixer until the batch looks like it will form a ball.

I dumped it out, quickly formed it into two balls and rolled them in plastic wrap and cooled it in the fridge for an hour.

I flattened the dough ball and then rolled it between plastic wrap with a rolling pin. I peeled off the top layer and flipped the rest into a pie pan, then peeled the other wrap off. If it cracks, gently push it back together. This dough is very forgiving and it does not become tough. (no gluten!) If I want a fancy edge, I double layer the edge. Usually I just use fork tines to make a edge design (like Momma did). I prick it with a fork for steam release.

I baked it today at 425 for 15 minutes - just until barely browned.

The dough does not shrink, so there is no need to bake it with pie weights. It's beautiful!!!