How the Blog was Born

Hi, my name is Geri and I'm a reformed Gluten Eater. I've been Gluten Free for over 4 years now, and I'm hanging on! In fact I'm such a Gluten Free fanatic that I'm sure I irritate my friends with all my "this is why gluten is bad for you" talk! But I have had a few friends want to jump on the wagon with me, so this is for them. I decided it might be easier to have my recipes in a place where they could get them instead of waiting for me to email them!! And it gives me a venue to talk all I want about the evils of gluten, and traditional medicine, and artificial sweeteners and so on and I will never know if you tune me out!! So that is How the Blog was Born. Whether it dies or not...we shall see....well I don't think you can kill one of these things, so I guess it's here to stay. If you want some ideas and recipes on how to eat Gluten Free, and how to keep your kids and yourself out of the doctors office then feel free to join me!! And if you have things to share, please comment and I'll add it on!!

Enjoy the Journey!!

Sunday, November 21, 2010

Pumpkin Bread

Okay, another of my favorites at the holidays is that amazing smell of Pumkin Bread!  MMMMM I can smell it now! Oh that's cuz I just made some!!  :)
I took my original gluten FULL recipe and lowered the sugar and the oil and made it gluten free and even better than before!!  It is amazing! (if I do say so myself!)

Okay, I better tell you first, this batch I make is a jumbo because that is how I have to bake for my family!  So you can 1/2 it if you want, or just make extra for your friends and neighbors!

Pumpkin Bread
1 large Can pumpkin (stick to Libby's, it really has the most flavor!)
1/2 C ground flax seed (you can get it at Costco now! also called Flax meal)
3/4 C oil
1 C applesauce
2 1/2 C sugar
5 large eggs
1 tsp vanilla (mexican vanilla is best!)
Mix that really well. Then add dry ingredients:
4 3/4 C gf flour mix.  (I usually use 1/2 brown rice mixture and 1/2 rice powder mixture, or use all brown rice mixture because the rice powder mix makes it too fine.)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 Tbl each - ground cinnamon, nutmeg, and cloves

This makes 3 large loaves or 6 medium. I got some disposable medium size pans at Walmart that I reuse. I also make muffins with them.

Bake @ 350 for about an hour.  The large loaves take an hour.  The smaller I start checking at 50 minutes, but remember it always takes things made with rice flour longer to cook than normal!  so don't worry!
muffins take about 15-20 minutes.  minis take about 12. ENJOY!

Holiday Baking!

It's the holidays!!  My favorite baking season!!  And let me tell you, you can make some AMAZINGLY DELICIOUS goodies for the holidays!  I've been looking for a minute or two to share some of my favorites with you!   But what to start with...hmmmm.  Well, at our house, when we went gluten free, we started in the month of April.  I was doing fine, learning to make some good treats and I really didn't miss very much.  But then, the holidays came! And with the holidays comes a tradition in our family....Dad's sugar cookies!  He makes them, bakes them, and decorates them.  Well, he lets the kids help, but he doesn't just frost them, he literally decorates them!  So not only are they delicious, but they are beautiful! And we aren't just talking at Christmas!  For the Super Bowl he makes helmets with both teams colors and names on them.  At Halloween, we get ghosts, cats, pumpkins.  At Thanksgiving we get Turkeys and Pilgrims.  And of course at Christmas we get everything Christmassy!!  Even stockings with our names on it!!  I thought I was going to die with the first batch!  So after feeling sorry for myself, I got to work!!  And now, Dad still makes his, but we also have Mom's sugar cookies!!  They may not be as beautiful (I'm not quite as patient as Scott!  That's why he decorates all the birthday cakes too!!) but they are delicious!!  So for nestagia's sake, I will start with sugar cookies! 
Here is a picture of Scott's that he just made to send to our son, Tyler, who is on a mission in Guatemala.

Mine are equally FANTASTICAL,  I believe!

Gluten Free Sugar Cookies
3/4 C shortening (even tho I am NOT a fan of shortening, it makes a difference if you don't use it!)
3/4 C butter softened
2 C sugar
4 eggs
2 tsp vanilla (mexican vanilla being my favorite!!)
Mix well, then add dry ingredients
5 C gf baking flour made with the RICE POWDER!  very important!!  if you don't know what that is, refer to the post about the baking flours. 
1 Tbl xanthan gum
1 Tbl baking powder
2 tsp salt
Mix together well.  Dough should be sticky.  Refrigerate 1 hour then roll out and cut!
Bake @ 400,  6-8 min

We frost them with your basic powdered sugar frosting.
A little butter (like a tablespoon maybe), a little milk,  a swig of vanilla and enough powdered sugar to make it thick!   ENJOY!!