Stephanie Life of Determination

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabeti

Sweet Potato Biscuits 2 ½ cups all purpose gluten free flour ¼ cup packed brown sugar 1 tablespoon baking powder 1 ½ teaspoon xanthium gum ¾ teaspoon salt ¾ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspice ½ cup vegetable shortening ¾ cup mashed canned sweet potatoes ½ cup milk Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball. Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart o

http://glutenfree.dalucianos.com/index.aspx If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Butterball Turkey (don't use season packet if it comes with one) Gluten free stuffing Tossed Salad Bush Original Baked Beans Jello salad with fruit Mashed potatoes Gravy Cranberry sauce Green bean casserole Dinner rolls Pumpkin Pie Gluten Free Stuffing 3-4 cups gluten free bread cubes or crumbs 1 8 oz package mushrooms sliced 1 bunch celery chopped 2 medium onions chopped 1 cup raisins 1/2 cup butter cubed 1 can chicken broth (Meijer or Swanson brand is gf) 2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients) 1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients) 1/2 teaspoon pepper Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture. Loosely stuff the Turkey just before baking o

Living Without Magazine - Gluten Free Recipes Click to Print This Page Gluten-Free, Dairy Free Mississippi Mud Pie Serves 8 This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature. ¾ cup granulated sugar 1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below) 2 tablespoons plus ¼ cup unsweetened cocoa 2 teaspoons gluten-free baking powder ¼ teaspoon xanthan gum Pinch salt ½ cup warm milk of choice (plain rice, soy, almond) ¼ cup vegetable oil ¾ cup light brown sugar 1½ cups boiling water 1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan. 2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt. 3. Stir in warm milk and oil. Spoon mixture into pan. 4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprin

Velvet Cake Serves 6 4 tablespoons butter 3/4 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/3 cup Flour Blend Number 1 (recipe follows) 1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows) 4 teaspoons cocoa powder 1/2 plus 2 tablespoons buttermilk 3/4 teaspoon baking soda 3/4 teaspoon vinegar 1 recipe Velvet Cake Frosting (recipe follows) Preheat the oven to 350 degrees and grease one 6-inch layer cake pan. Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well. In separate medium bowl, combine flour blends and cocoa powder. Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes. Cool completely before unmolding, cutting in half and frosting. Red Velvet Cake Frosting Makes enough for 1 cake 1 c

Bob's Red Mill Corn Grits are not Gluten Free anymore!