Archive for the ‘Cooking’ Category


GF Bread:

First, I made a brown rice flour blend.  You can find this blend on several websites online.  It yields nine cups.
-6 cups brown rice flour
-2 cups potato starch
-1 cup tapioca starch/flour
I used the recipe at the website listed above and used my flour blend (2.5 cups).  I didn’t have potato flour, so I made some by putting potato flakes in my blender.
As I ate the bread, I kept thinking that I was eating white bread made from wheat flour.  It was such a treat.  I had to keep reminding myself that I wasn’t going to have any problems like I would from eating a loaf of wheat bread.  The outer crust was crunchy hard and the inside was spongy soft.  You could fold and squeeze the bread and it would spring back to its shape and not crumble.
I will be making this recipe again.  Next time, I will add honey to add more flavor and sweetness, as I thought it needed it.  It did taste good with jam.  I had three thick slices back to back.
The website has a great video showing how to make the bread.  The chef uses a hand mixer, but I attacked it by hand with a whisk.
 Interestingly, GF bread dough resembles thick cake batter, so the whisk works fine.  Plus, you don’t have to kneed it on a floured surface.  After mixing, you spread it in a baking pan, let it rise, and then bake it.  There is no punching down, no huge mess.
I’m going to slice what’s left and freeze it, pulling out slices as I need them.  I’ll probably also make the raisin bread that’s listed on the site.
*After freezing and pulling out a slice to toast it, the bread was a bit crumbly.

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Sausage and Green Beans

One of my favorite dinners right now is sausage cooked with green beans.  I’ll slice sausages lengthwise, add green beans and some water, and cook on medium heat for about 10 minutes (or until the water is gone).  Yum!

sausage & green beans1

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To make gluten free, lower glycemic cookies, I used gluten free flour and agave nectar (half of what the recipe says: if the recipe says 1 cup of sugar, use 1/2 cup of agave nectar; also reduce the amount of liquid you use).  I adapted a recipe from The Vegan Cookie Connoisseur Cookbook.

I put the cookies in the freezer so I wouldn’t eat them all at once!

GF SF oatmeal cookies1 GF SF oatmeal cookies2

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To make chicken quesadillas without gluten (wheat in my case) or dairy, I used corn tortillas, dairy-free cheese, and chicken.

GF DF quesadillas1 GF DF quesadillas2 GF DF quesadillas3

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Green Smoothie Recipes

I love green smoothies.  On days I don’t have them, I often feel so hungry.  They were also a great way to have bananas when my blood sugar would skyrocket from having a banana by itself.  When eating bananas in green smoothies, my sugars would stay under control.

I don’t like having to get out ingredients, make the smoothies, clean the blender, etc. every day.  Therefore, I make a large batch about once a week.  Plus, I buy my smoothie greens pre-washed.  If I open the container, I find it better to use all of the greens at once.  Leaving the open container in the fridge for a couple days until I make more smoothies often leads to spoiled greens.


Green Smoothie1 Green Smoothie2 Green Smoothie3

Version One (2 jars):

kale/spinach – 1/2 package

whey protein powder or yogurt – 2 scoops powder or 2 cups yogurt

water – 1-3/4 cups (use less if using yogurt)

bananas (2)

strawberries (1-1/2 to 2 cups)

Version Two (2 jars):

kale/spinach – 1/2 package

soy protein powder – 2 scoops

water – 1-3/4 cups

bananas (2)

peaches (1-1/2 to 2 cups)

Each full blender of smoothie fills 2 to 2-1/2 spaghetti jars.  I do a double batch, which gives me 4-5 jars.  This lasts for 3-5 days, as I often have jars in a day.  They’re that yummy!

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Are you gluten free (wheat free in my case) and go crazy when your spouse makes Hamburger Helper, because you really, really want to have some for dinner?  A couple times, instead of making a gluten free (or mostly gluten free – not sure if there are other ingredients in the seasoning that have gluten) version from scratch, we’ve replaced the pasta in the box with the same weight (4 oz?) of gluten free pasta.  We save the pouch of pasta from the box for when we make pasta another time.

It’s fast, it tastes delicious, and it’s convenient.  Somehow, making it from scratch is a lot more work and it doesn’t have that same taste!

GF Hamburger Helper1 GF Hamburger Helper2

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Breakfast Lately

My breakfast on the left (eggs and gluten free toast) and my husband’s on the right (eggs, bacon, and wheat toast)

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