Wheat and Milk allergy? Are you cutting out both? Here are some hints and helps, and links.
Watch for GF/CF (gluten-free for wheat protein and Casien Free for dairy) designations. On my site, check out recipes with the GF/CF labels. Google it! You can read about it til your eyeballs fall out.
http://glutenfreeheaven.blogspot.com/ is my friend in Utah, we lived two miles away from each other and didn't find out until I moved to Oklahoma. So healthy, so smart!
Now the sister has to do the GF/CF stuff and she makes fabulous stuff all safe for her kids to eat.
She taught me to use shortning instead of butter, hemp, almond, rice or soy milk instead of pasturized cow milk. It's really not as daunting as it seems at first. As we live, we learn and we learn to love!
Best wishes, leave questions or notes if I can help.
My new GF/CF friend, Megan and I just made the crackers on my site! They are delicious GF/CF made with shortning!!! YUM http://gluten-free-reality.blogspot.com/2008/09/gone-crackers.html (somehow this could be automatic... sure wish I had time to learn how to blog!)
Tuesday, April 7
Muffin Makeover
Gluten-free muffin recipe, Whee! The teenager fairly dances up the sidewalk to the front door this dawn morning after his early morning religion class singing, "Almond muffins make me happy, almond muffins make my day, almond muffins are so yummy, almond muffins yippee yay!
He knows how to coerce and entice me to bake, but there has got to be something wonderful about muffins that moves a teenager to philosophize enthusiastically on the merits of muffins at 5:30 a.m.
Today's rendition of the recipe had one less egg and lots more flax. I added lemon and almond extract and dropped the poppy seeds. (Always wary of random drug testing in high school.)
I'm going to try to modify the original recipe
http://gluten-free-reality.blogspot.com/2008/08/almond-poppy-seed-muffins.html
into a single batch and bake it up tomorrow. I'll put it on here if it works. Almond muffins, yay!
He knows how to coerce and entice me to bake, but there has got to be something wonderful about muffins that moves a teenager to philosophize enthusiastically on the merits of muffins at 5:30 a.m.
Today's rendition of the recipe had one less egg and lots more flax. I added lemon and almond extract and dropped the poppy seeds. (Always wary of random drug testing in high school.)
I'm going to try to modify the original recipe
http://gluten-free-reality.blogspot.com/2008/08/almond-poppy-seed-muffins.html
into a single batch and bake it up tomorrow. I'll put it on here if it works. Almond muffins, yay!
Thursday, April 2
And you're out!
Two strikes... and it's the bottom of the ninth. #1 The boys ate the quinoa puffs last night, but decided that they were definitely not puffs, but rocks. #2 This morning the wrap bread is flaky and crumbly and dry as a bone.
So, one more strike-three for three and I don't have to cook again, right?
The Latest for the Foul Up File:
From quinoa.net--Quinoa Puffs recipe - Thumbs Down
My vagarious baking could be the problem, so do tell me if you have had success with this one and I'll attempt it again.
Although the quinoa sold in the US is debittered, if I were to cook the grain, I would follow the expert's hints and rinse it first or boil it in lots of water and drain off later, but when I'm using the flour... well, it's flour.
Anyway, Two big fouls that accentuate the bitterness of quinoa are asiago cheese and kalamata olives! Don't add those olives to the quinoa pasta salad and don't cover the puffs with a nice topping of asiago.
See, if I were a real chef, my gut would have recognized a bad pitch, but, all I can do is swing wildly and see if it end up out of the park, or so foul that it ends the play.
In happier news, the applesauce, chocolate chip muffins were a hit, a home run and saved the day!
So, one more strike-three for three and I don't have to cook again, right?
The Latest for the Foul Up File:
From quinoa.net--Quinoa Puffs recipe - Thumbs Down
My vagarious baking could be the problem, so do tell me if you have had success with this one and I'll attempt it again.
Although the quinoa sold in the US is debittered, if I were to cook the grain, I would follow the expert's hints and rinse it first or boil it in lots of water and drain off later, but when I'm using the flour... well, it's flour.
Anyway, Two big fouls that accentuate the bitterness of quinoa are asiago cheese and kalamata olives! Don't add those olives to the quinoa pasta salad and don't cover the puffs with a nice topping of asiago.
See, if I were a real chef, my gut would have recognized a bad pitch, but, all I can do is swing wildly and see if it end up out of the park, or so foul that it ends the play.
In happier news, the applesauce, chocolate chip muffins were a hit, a home run and saved the day!
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