I'm a working mom with 9 years experience raising a celiac kid. I have to eat dairy and gluten free, but my daughter only has to eat GF. I'm by no means an expert, but I'm happy to share a few of my cooking tips, school lunchbox ideas, and recipes with you. I'll be posting something new once a month.

If you're curious about me, visit my other sites (shown at the bottom of this page), where I have contact forms and About-the-Author pages.



Sunday, April 5, 2015

Gluten-free and Dairy-free Tuna Noodle Casserole Recipe

I can't eat cows' milk, but like a lot of dairy-free folks, I can eat goat's milk. I used goat's milk yogurt and goat's milk cheese in this recipe, but I bet you could substitute it with soy products instead.

Anyway, here's my recipe for GF and DF tuna noodle casserole. It serves two to three people.


Ingredients:

  • 1 can tuna, including the juice
  • 1/2 of a 14 oz. bag of Tinkyada "Little Dreams" (other Tinkyada pastas will work fine too)
  • 2 Tbsp. goat's milk yogurt
  • 2 Tbsp. grated goat's milk cheese
  • 1 tsp. corn starch + cold water (see directions for measurements)
  • dash of salt
  • dash of pepper
  • dash of garlic
  • dash of onion powder
  • 1 cup mixture of fresh veggies of your choice, chopped (I used carrot, cauliflower, onion, mushroom, and broccoli)
  • 2-3 Tbsp. Panko GF bread crumbs


Directions:
1. Cook Tinkyada noodles for 10 minutes at a hard boil (9 min. for more sturdy al dente). Remove pasta and drain in a colander. Return it to the pan, but keep it off the direct heat of a burner. This helps keep your noodles warm.
2. Open a can of tuna and drain the liquid into a measuring cup. Set aside. Add tuna to noodles.
3. Add grated goat's milk cheese and goat's milk yogurt to the noodles. Mix. Season to taste with salt, pepper, garlic, and onion powder, while thoroughly mixing the tuna into the noodles. Cheese should melt a bit during this stage, and that's fine.
4. Add fresh veggies to the noodle mixture. Preheat oven to 425 F.
5. Add corn starch to the tuna juice you've set aside in the measuring cup. Add cold water to the measuring cup until it reaches the 1/4 cup measurement. This means you'll have some tuna juice, some water, and 1 tsp. corn starch in a mixture that measure 1/4 cup in total.
6. Add tuna juice/corn starch mixture to the noodle mixture and blend.
7. Put noodle mixture in a greased, fairly deep casserole dish (see my images) and sprinkle Panko GF crumbs on top (crunched up potato chips work fine too). Bake in 425 F oven for 20 minutes.

Sunday, March 1, 2015

Gluten-free Ham and Cheese Omelet Recipe

Yeah, it sounds pretty simple. I know. But when I first started cooking gluten-free, I didn't know how to make the most basic stuff because everything I'd ever made had come from a box.

So here's the recipe for a basic, gluten-free ham and cheese omelet.

The key is to make sure your pan, your cooking spray, and your ham are all gluten-free. Read the ingredients on the packaging for the ham and the cooking spray.

Pans can retain some gluten, if they're made of porous material like cast iron, even after they've been thoroughly washed. So watch out for that problem. I like to use non-stick pans best, because an omelet is a tricky thing to flip and/or remove from the pan.

Ingredients:
2 large eggs
1 thick slice of ham, cubed
salt and pepper to taste
2 Tbs. grated cheddar cheese
cooking oil or spray

Directions:

1. If you like your omelet fluffy, use a wire whisk to really whip your eggs up good. I don't like mine very fluffy, so I usually just whip the eggs with a fork.
2. Heat the oil in a frying pan or skillet, using medium-high heat, and have your ham and cheese ready nearby.
3. Pour the whipped eggs into the pan. As it begins cooking, add the ham cubes to the egg by sprinkling them evenly over the entire circle of eggs.
4. Place a lid on the skillet. This ensures that the eggs cook thoroughly. Cook the omelet for 1-3 minutes. I test mine periodically by trying to lift a corner with a spatula. If it lifts out easily, it's ready to flip. If it seems a little gooey still, leave it in the pan for another minute before testing it again.
5. To flip your omelet, loosen it all around the edges of the eggs. Use a wide spatula to get under the middle of the circle-shaped eggs. Flip quickly!
6. Sprinkle cheese in the center of the omelet, reduce the heat to low, and return the lid to the skillet. Cook it another 30 seconds or until cheese is thoroughly melted. You may wish to add sauteed vegetables to the center of your omelet as well, and this would be the time to do so.
7. Flip the omelet over on itself, making it look sort of like a taco. Remove it from the skillet to a plate and eat it while hot.

Sunday, February 1, 2015

Mrs. Kaiser's Healthy Gluten-Free (GF) Breakfast Muffin Recipe

I used to work with a school psychologist, Mrs. Kaiser, who recently went gluten-free. When we ran into each other at the supermarket the other day, she gave me this recipe, which sounds super healthy and yummy!

Ingredients:
2 cups almond meal
2 cups flax seed meal
4 t baking powder
1/2 t salt
1 cup or more of unsweetened applesauce
1/4 cup coconut oil, melted....or other oil or butter
8 large eggs
1/2 cup water
1 T chia seeds

Directions:
Mix the preceding ingredients. Then add 1 cup of Craisins, 1 cup of coconut, and 1 cup of dried blueberries. Bake at 350 degrees F for 20 minutes.

Mrs. Kaiser suggested that you store a dozen of them in the freezer while eating a dozen during the week. They make a very healthy breakfast!

I can't wait to try them!

Sunday, January 4, 2015

Gluten-Free Corn Salad Recipe

Image: iClipart
Ingredients:
2 cans (15 oz.) whole kernel corn, drained
2 cups grated cheese
1 cup mayo
1 cup chopped green bell pepper
1/2 cup chopped onion
1 ten-oz. bag of mashed Fritos

Mix the first five ingredients in a bowl and chill. Stir in the mashed up Fritos corn chips right before you serve the salad.

Sunday, December 7, 2014

Gluten-Free Gingerbread Recipe for the Holidays

Image: iClipart
This is the gingerbread recipe that I use for my GF holiday gingerbread.

Wet Ingredients:
1/2 c. shortening
1/3 c. sugar
2 eggs
1 c. molasses
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. milk or soy milk

Dry Ingredients:
1 c. rice flour
1 c. potato starch flour
1/2 c. almond flour or amaranth flour or corn starch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Final Touch:
powdered sugar


Beat all the "wet ingredients" together (which includes a few dry things, like salt and spices). In a separate bowl, sift the dry ingredients together until they're thoroughly mixed. Blend the two mixes until the batter is sort of cake-like (but a bit thicker than a gluten-containing cake would be).

Bake in a 9x13 inch greased pan at 350 F for 30 minutes. (I believe 350 F is approx. 175 C for those of you working with a metric oven.)

Once the gingerbread has cooled, sprinkle powdered sugar on top with a sifter, for the final touch!

Sunday, November 2, 2014

Gluten and Dairy-Free Rhubarb Cobbler Recipe NO Strawberries!

Image: iClipart
I made this dish for our Celiac Support Group's yearly pot luck dinner, over the summer. My aunt had asked us to harvest her overgrown rhubarb recently, so I tried making this rhubarb cobbler for our dessert dish. I adapted a regular recipe to be gluten- and dairy-free, and I was surprised it turned out as yummy as it did.

A lot of people make rhubarb pies with strawberries in them, but the lady who runs our Celiac Support Group is allergic to strawberries. Not only that, but I think strawberries can make the cobbler too sweet. I enjoy the tangy-ness of rhubarb. So we made it nice and tangy.

Ingredients:
2 C. sugar
1/2 tsp. cinnamon
8-9 C. rhubarb, fresh or frozen, chopped to 1/2"
3 C. water
few drops red food coloring
4 T. margarine dairy-free margarine (Earth Balance)
1 C. rice flour
½ C. almond flour
½ C. potato starch flour
¼ tsp. xanthan gum
12 T. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. dairy-free margarine (Earth Balance)
12 T. soy milk
1 ½ tsp. grated orange peel

Directions:

In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in soy milk and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with non-dairy ice cream, like Rice Dream.

Results:
YUM!

Friday, October 3, 2014

Yummy Gluten-free Mango Salsa Recipe

Ingredients:

4-5 mangoes (firm, not quite ripe)
4 Serrano peppers (more or less depending on how spicy you want it
1 Jalapeno
10 cloves of garlic
6-7 firm avocados
10 firm roma tomatoes 
1 cup chopped cilantro 
2 limes squeezed throughout
1 tsp of olive oil
1/2 of a red onion
Dash of salt

Chop mangoes up first in medium sized chunks, then add the diced red onion and squeeze half a lime over it. Let this marinate for an hour.  Dice the tomatoes, add chopped cilantro/peppers/garlic to the tomatoes.  Squeeze half of lime over and let marinate for an hour as well.  Halve the avocados right before you are ready to serve it, and cut them up in cubes.  Pour the olive oil and squeeze a half of lime over avocados before adding the other two bowls.  Finally combine three bowls, lightly mix it all together and squeeze another half of lime over entire dish. Lastly add salt as needed.