Bread!!

It is very rare that I get a craving for bread anymore.  But I still make fresh bread weekly so that our daughter can bring her lunch to school everyday.  Last night I stayed up making a fresh loaf, and it looked and smelled so good at 11:00 last night.  This morning when she sliced some for her lunch it just didn’t sound quite right.  As I was listening to her slice, I asked if the bread was hard all the way through, or if it was just a crispy crust.  She said it was fine & continued to make her favorite pb&j sandwich.  After she was gone to school I just had to see for myself.  I have to say that this was the worst loaf of bread I had ever made!

I’ve tried many different recipes I find online & this morning, after reading many more blogs, I decided to venture out on my own.  I really miss my mom’s fresh bread, so I decided to see if I could come close to my favorite wheat bread.  I am amazed at the outcome today!  I cut some off as soon as it was cool enough to cut, and it is the moistest bread that I have tasted in years!  I can’t wait for Isabelle to open her lunch box tomorrow to find bread that actually tastes good!

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Ingredients

1 cup sweet sorghum flour

1 cup millet flour

1/2 cup tapioca starch

1/2 cup brown rice flour

1/4 cup buckwheat flour

1/4 cup coconut flour

1 T xanthum gum

1 t salt

3 T coconut oil

2 free range eggs, beaten

1 1/2 cups warm water

1 1/2 t Truvia

2 t yeast

1 cup Flax Cereal (it’s like grape-nuts, only allergy free)

Directions:

Warm the water up, to about 105 degrees.  Add the truvia & yeast and set aside.

Mix together the flours, xanthum gum, and salt.  Add the eggs, coconut oil & water/yeast & mix will.  I did end up adding another 1/4 cup of water here because it seemed too thick to be gluten free bread.  When mixed well, add in the cereal.  Put into a greased 2 lb loaf pan & put in a cozy place to rise for an hour.  I put mine into a warmed oven.  When it’s risen put in a 375 degree oven for 50-55 min, or until internal temp is 205.

Cool, slice and enjoy!

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Things are different, again

About two weeks ago I found out that I can finally eat gluten & dairy again.  Although this was very exciting news & so worth celebrating, after only a day, I realized I feel so much better not eating those things that there’s no reason to go back to them, unless it’s for some very special reason!  When I figured this out I really needed some comfort food, again.  So I went to my favorite chicken casserole recipe, and I thought anyone else who could use a little comfort food would enjoy it, also.  Happy cooking! 🙂

Aunt Marilyn’s Chicken Hot Dish  (adapted to fit my lifestyle)

4-5 cups cooked chicken (I always use 5)

2 T. chopped onion

1 cup salad dressing

1 can water chestnuts (chopped)

2 cups chopped celery

1 can cream chicken soup (recipe to follow)

1 cup sliced almonds

crushed corn flakes & 1/2 cup melted butter for the topping

Mix all the ingredients together except the topping.  Place in a 9 by 13 pan.  Cover with corn flakes & melted butter.  Bake at 375 degrees for 25 min.

 

Cream of Chicken Soup

2 T butter

2 T gluten free flour (It can be an all purpose or tapioca starch)

pinch of salt

1/2 cup milk substitute (I use soy usually, but any kind will work.  If dairy isn’t an issue, use regular milk)

1/2 cup chicken broth (warmed up with the milk makes it work best)

Melt butter in a heavy saucepan, then sprinkle with the flour & whisk together.  Cook for a couple minutes, whisking the entire time.  Slowly add in the milk and chicken broth.  Bring to a simmer & cook over low heat till thickened.

Chocolate Chocolate Chip Cookies

It has been just over a year that I have been gluten & dairy (among other things) free.  I love having fresh cookies around the house, but hadn’t really found a great recipe to make, until now!  I found this recipe at http://glutenfreegoddess.blogspot.com.  I appreciate her insight on things, as she’s been living gluten free & diary free for 10 years, I think.  As you’ll notice I have made a few adjustments on her recipe, which is normal for me.  I can’t just take a recipe at face value, I have to make it mine. 🙂  My comments are in italics behind Karina’s.

 

Preheat the oven to 375 degrees F.

Whisk together the dry ingredients:

1/2 cup GF buckwheat flour or certified gluten-free oat flour  (I make my own oat flour using Bob’s Red Mill oats & make them into flour in my Vita-Mix.  I found out that I am also allergic to the buckwheat flour)
1/2 cup sorghum flour
1/2 cup brown rice flour (if I don’t happen to have brown, I use white rice)
1/2 cup tapioca starch
1/3 cup organic cocoa (Ah!Laska brand is the kind I have found that works for me.  The only ingredient is non-alkaline organic cocoa powder)
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar (I always use pure cane sugar for all sugars needed.  They are unprocessed & seem to work well when I need to avoid sugars.  C&H brand has pure cane white sugar, powdered sugar & brown sugar.  They can be life savers if I don’t want to take the time to make my own from pure cane sugar)

Add in:

1/2 cup light olive oil (I used EVOO)
1 tablespoon pure vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I did not need to add any extra milk to mine.
Add in:

1/2 cup vegan chocolate chips  (I use Enjoy Life brand chocolate chips & I add a whole cup, gotta get as much chocolate in as possible)

I scooped dough with a smaller sized dough scoop.  Place on greased cookie sheet, press down & bake for about 15 min.  They are soft to the touch when you remove them, and the outside hardens up a bit as they cool.  

These cookies were a hit!  I hope you all enjoy them as much as we did.  Please let me know what you think & how they turned out for you.

Read more: http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-chocolate-cookies-with.html#ixzz1ktAbGIgF

Family Night

For the couple of years we have had Friday night as family pizza/movie/game night.  Up until last week I had struggled with wanting a pizza night because I hadn’t really found one that I lied as much as pizza with gluten.

Last Friday night I decided that it was time to give it a try again, and this time from scratch instead of a mix.  I searched on line for different recipes that may work & I did finally find one that we can all enjoy.  Below is the link to gluten free goddess, where I found the recipe.  I have to say it is the best pizza I have ever tried!!  I did make a couple of changes to the recipe, because there was a couple of flours that I didn’t have on hand, and cannot buy here in town.

When it calls for one cup of Sorghum flour, I replaced that with one cup of oat flour, which I made from steel cut gluten free oats & ground them to a fine flour in my Vitamix.  It worked amazingly!

I also substituted the 1/2 cup millet flour with a 1/2 cup of quina flour.  I also used two full eggs, instead of the egg whites or egg replacer.   One of the pizzas I actually used the tomatoes, eggplant, spinach, veggie mozzarella cheese & feta cheese.  The 2nd one I made non gfree, to appease our 11 year old.  He wanted chili chicken, so we put chicken, chili peppers, pineapple, sweet chili sauce (which contains gluten) and cheese.  Solomon loved his choice.  Our 8 year old wasn’t too impressed with the chicken one, but he is in love with the veggie pizza!

I hope you all enjoy this gfree version!  I’ll do my best to get a picture of it up next time I make it, since I’m not very good at remembering to take pictures, yet.

http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html

 

Sweet Potatoes with Maple Butter

Grilled Sweet Potato Wedges with Maple Butter
Recipe courtesy Sunny Anderson, 2011

Ingredients

  • 3 sweet potatoes, each cut into 8 lengthwise wedges
  • 3 tablespoons olive oil
  • Maple Butter, recipe follows
  • Flaked sea salt, to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish

Directions

Heat grill to medium-high heat.

Place the wedges in a large bowl and drizzle with oil. Season with salt and pepper and toss to combine. Place on the grill, cooking on all sides until cooked through, about 10 minutes total. Remove and drizzle or brush with a bit of maple butter, sprinkle with salt and parsley to finish.

Maple Butter:

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/2 teaspoon allspice

In a bowl, blend the butter, maple syrup and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn. Yield: 1/2 cup

Grapefruit Chicken

Grapefruit Grilled Chicken
Recipe courtesy Sunny Anderson

 

Ingredients

  • 2 pink grapefruits
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless chicken breasts, sliced in half horizontally

Directions

Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.

Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.

To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook’s Note: Any longer and the acid in the grapefruit juice will “cook” the chicken in the marinade and ruin it.

Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

My story

I have decided that before I write what I have found that works, I thought I’d share my story, first.

I had struggled with migraines for years, along with seizures.  After being on daily medicine for the migraines, plus cranial shots & medicine for a migraine when I would get them, which was still about twice a month, I decided that I needed to do something different.

I went & heard a doctor speak, & decided that I wanted to go and see what he could do for me.  In November 2010 I headed up to Minneapolis, MN to meet Dr. Troy at the Synapse Clinic,  www.officialsynapse.com.  Dr. Troy has changed my life drastically!  My first appointment was basically a total assessment of what was wrong in my body.  When I got back home I explained it to my husband, Craig, & we decided to take the Dr’s recommended treatment plan.

In December I started the series of treatments.  My second day there they did allergy testing & I was completely in shock.  I thought I’d be allergic to a couple things, but never imagined what was to come.  I was allergic to, or sensitive to, so many things!  So right away I started cutting out gluten, wheat, dairy, refined sugars, chocolate, iodine, beef, green beans, apples, bananas, multiple types of nuts & even the water we have on our farm.  Needles to say, I was in complete shock trying to find things to eat.

I spent December, January & part of February making weekly trips to Minneapolis, a four hour drive each way.  It was a lot of work & major dedication on the part of my family & me.  But we made it through those 3 months!

I am still eating the same way, but am gradually finding more things that I can add to my diet, or ways to make the things that I really like with the food that I can eat.  It’s always fun when I come across a recipe that I go, “I can adjust that so I can eat it!”  Life will never be the same as what it was, but I have to say that I am happier, & have had no migraines since I started my different life style in December.

So as I get used to blogging, I will be adding many recipes that I have found that work well for all of the allergies I listed.  My prayer as I write this is that I can help at least one person!

Thank you for taking the time to read.  Please feel free to leave comments.  If you have any questions or are looking for a certain type of recipe, please ask.  If I don’t have it already, I will be glad to look for it!

God bless,

Angie