The Gluten Gal » Gluten-Free Info

My Traditional Gluten Free Holiday Dinner

Larraine — Tue, 06 Dec 2011 23:51:56 +0000

My holiday tradition, from the time I got married and had a family has been a Christmas Eve dinner, which has included my Christmas Potatoes, ham and Christmas jello. Since going gluten-free I have changed my potatoes, by leaving out just one ingredient, which my family never misses! I have recently eliminated pork from my diet, due to causing migraines, so I have come up with a delicious holiday meat. We vary the jello, which originally was strawberry and do raspberry now.

All of these dishes are quick and easy – a necessity for me! I usually don’t measure when I’m cooking or baking, so my recipes might not give exact amounts.

Christmas Potatoes

1 bag frozen shredded potatoes
1 pint sour cream
1 stick butter
1 bunch green onions, chopped
4 oz shredded cheese (about 3 – 4 cups)
3 slices gluten-free bread (I use Udi’s whole grain)
¾ cup melted butter

Preheat oven to 375 degrees. In very large bowl stir together potatoes, sour cream, butter, green onions and cheese. Pour mixture into 9 x 13 baking pan. Tear bread into pieces and crumble in blender. Mix with melted butter then spread over top of potatoes. Bake 45 minutes.

Holiday Poultry Dish
This is also casein free. This is a moist and tasty meat, since the seasonings and bread crumbs taste like stuffing – my family LOVES this!

Chicken or Turkey breasts (one for each family member)
Kraft mayonnaise
Sage
Poultry seasoning
Onion salt
Garlic salt
Celery salt
Gluten free bread slices (I use Udi’s whole grain)

Preheat oven to 375 degrees. Line baking pan with foil. Spray with oil. Arrange breasts so they don’t overlap. Spead thin layer of mayo over each breast. Then sprinkle each with sage, poultry seasoning, onion salt, garlic salt and celery salt. Break bread into pieces and crumble in blender. (Two slices covers about 6 breasts.) Sprinkle over tops. Bake in oven about 45 minutes, depending on size of breasts.

*I put BOTH the potatoes and poultry in to bake at the same time on two different racks, then switch dishes to different racks half way through.

For Christmas Jello I use a large package of raspberry jello and use thawed, frozen raspberries. When set I top with Cool Whip – which is casein free.

My kids are grown up with their own families, but still BEG for Christmas Potatoes way before Christmas! They are SPOILED and will being having them at least THREE times this season!

Happy Holidays!

Gluten Free/Casein Free FUN with GREEN and St. Patrick’s Day!

Larraine — Thu, 17 Mar 2011 22:57:46 +0000

For the past few years I had lost my St. Patrick’s Day spirit, and forgot what it was like being a FUN mom! Now that my granddaughter is in the spirit at school, with the leprechan playing naughty tricks, I am getting on board and having some fun!

For GREEN jello, make lime jello as directed and put in green apples.

For a GREEN dessert, bake a Betty Crocker’s Gluten Free Cake. I used chocolate cake mix, using olive oil instead of butter. For frosting I used 2 cups powdered sugar, ½ cup shortening, 1 tsp vanilla, 1 tsp flavoring (I used coconut) and 2-3 Tbsp rice milk.

For a cute clover on top, I used a large serving spoon on a paper towel to draw the leaves, and the end of the spoon for the stem. Then drew a little groove in each leaf, and cut the clover out. I placed it on top of the frosting, and sprinkled green sugar décor over the design, then lifted the pattern. You can draw four clover leaves, if you are feeling lucky!

For dinner we are having BBQ pork chops and GREEN home-style mashed potatoes. For the potatoes I cut red potatoes into 4, leaving skin on, then place them on a vegetable rack to steam for about 20 minutes until tender. After draining the remaining water, add some rice milk with green food coloring, then mash. For a buttery flavor I use a bit of Spectrum Canola Oil Spread.

Have fun creating your own green dishes!

Quinoa: The History and Health Benefits – and a Great Recipe!

Larraine — Sat, 26 Feb 2011 17:33:37 +0000

Quinoa is an amino acid-rich protein seed that has a fluffy, slightly crunchy texture and somewhat nutty flavor when cooked. It is cooked much like rice, using twice the water, but the cooking time is 15 minutes. Quinoa is found at your local heath food store.

Quinoa is commonly considered a grain, but is actually a relative of leafy green vegetables like beets, spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” While relatively new in the United States, quinoa has been cultivated in the Andean mountains of Peru, Chili and Bolivia for over 5,000 years. The Incas considered it a sacred food and referred to it as the “mother seed.”

Not only is quinoa high in protein, but also it supplies a complete protein, meaning that it includes all nine essential amino acids. It is a good choice for vegans concerned about protein intake. It has the amino acid lysine, which is essential for tissue growth and repair. Quinoa is a very good source of manganese, magnesium, iron, copper and phosphorus.

Quinoa may be especially valuable for persons with migraine headaches, diabetes and arteriosclerosis.

Quinoa is good preventative of breast cancer as well as preventing gallstones in women. Eating a serving of whole grains, such as quinoa, at least 6 times a week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure and other signs of cardiovascular disease (CDV).

Grains and fish have been proven to help children with asthma.

I have enjoyed making quinoa salads as well as adding quinoa to meat. I just LOVE the taste and texture of quinoa, and can’t wait to eat it as soon as I have prepared a dish! Get my recipe for Quinoa Tabbouleh in Gluten-Free Recipes: Side Dishes.

Dessert!

Larraine — Thu, 03 Feb 2011 02:39:57 +0000

It’s just FREEZING outside… but my daughter Kayli really wanted dessert. We went to a frozen yogurt place, and I ordered the lemon/raspberry/orange sorbet! It’s SO WORTH being cold!!! I need to do this more =) Larraine

Grandma Claus Treats – by Margaret

Larraine — Wed, 15 Dec 2010 06:02:08 +0000

Each year I become Grandma Claus and invite my kids, grandkids, and great-grandkids, along with their spouses, to my home for a Christmas party. I always have treats for each person, in addition to refreshments and party fun.

This year, I’m giving out chocolate bars. I was concerned about what I could give to my daughter, who follows a gluten-free/casein-free diet. I was so pleased to discover these dairy-free, gluten-free Sweet Chocolate Dream bars at my neighborhood grocery store!

Happy Holidays to all, and especially to my beautiful daughter, The Gluten Gal!

Margaret Slack

What Do I Eat?

Larraine — Mon, 27 Sep 2010 22:19:03 +0000

People always ask what I eat for dinner. Click on the link below to see what I had for my last 7 dinners:

CLICK HERE for “What Do I Eat?”

Feeding The Gluten Gal – by Susie

Susie — Sun, 05 Sep 2010 03:05:02 +0000

My sister – the Gluten Gal – was coming for a family dinner. We were doing meat on the grill, along with salads, fruit, baked beans, etc. For dessert, I had pie and ice cream, but also wanted a gluten-free dessert. I picked up a Betty Crocker gluten-free cake mix at the store and planned to make the frosting Larraine told us about in a post.

Then I thought, why not make something a little more special? I went to the Betty Crocker site and found recipes that use the gluten-free mixes. I decided on Pineapple Upside Down Cake. It turned out so pretty and tasted delicious! Many of the guests tried it and were surprised at how moist and yummy it was.

(Note: Larraine also eats casein-free, so I used shortening with a dash of salt instead of butter in the recipe.)

You can check out the recipe for Pineapple Upside Down Cake and other Betty Crocker gluten-free recipes at:

bettycrocker.com

Sugar & Cinnamon Sweet Potato Fries

Larraine — Sun, 29 Aug 2010 01:42:07 +0000

What most people don’t know about me is that the REAL reason I create recipes is that I just LOVE to eat! And truthfully, MOST of the meals I make are made with regular items found in regular cupboards, fridges and regular stores! During a month of meals, there are probably only about two that I make that use ingredients that are actually “gluten-free,” such as gluten-free pasta or flours. Now I also eat casein-free, so I choose things, like olive oil or shortening, instead of butter. And it’s amazing how I don’t miss cheese, like I thought is would!

Today I created a new and very EASY recipe, using sweet potatoes. You’ll love this sweet and vitamin packed treat! Find my new Sugar & Cinnamon Sweet Potato Fries under “Side Dishes” in my Gluten-free Recipes. They’re a hit with my family!

Joining a Celebration while Eating Gluten-Free

Larraine — Tue, 06 Jul 2010 17:04:17 +0000

My grandson, Gavin, had his first birthday. On the menu was Little Caesar’s Pizza and Birthday Cake. By planning ahead, I didn’t have to feel left out. My daughter, Kayli, made both a regular cake and a Betty Crocker’s Gluten-Free cake for me. I made the frosting using 2 cups powdered sugar, 1/3 cup Spectrum (dairy-free spread), 1/2 tsp vanilla and 2 Tbsp soy milk.

For my pizza, I bought frozen gluten-free personal pizza crusts and used my own toppings – pizza sauce, onion, mushrooms, olives, green pepper, bacon and pepperoni.

The party, the family, and the food was a success!

Chocolate for your food allergic children (and YOU!)

Larraine — Tue, 25 May 2010 05:07:58 +0000

I am SO happy to find these Enjoy Life products at my local Walmart! They are located in the gluten-free section, at the end of the baking isle. In the past, I have found the semi-sweet chocolate chips at health food stores. You can find stores near you at their website, using their store locator.

Enjoy Life products are made in a dedicated nut and gluten-free facility, and are also dairy and soy free. They have cookies, snacks, granola and bagels… but my favorite is their chocolate!

I have LOVED using these chocolate chips, since they are dairy-free. I use these chips in my cookies and brownie recipes. They are absolutely delicious! And now I have tried both of these boom CHOCO boom bars – the dark chocolate and the dairy-free milk bar, made with rice milk. I think I may be hooked on chocolate again!

Visit their website for more information, plus a .55 coupon at www.enjoylifefoods.com