Archive for the ‘Gluten Free’ Category

Gluten free biscuits

Gluten free biscuits

I finally got to enjoy some GF biscuits. I should have made them long ago.

Take a regular biscuit recipe and use a GF flour blend, as well as xanthan gum. Instead of kneading, form the dough into balls and flatten them to 1/2 inch thick. Bake according to the recipe.

Read Full Post »

Trader Joe's Gluten Free Mac and Cheese

I tried TJ GF mac and cheese. It is basically the same prep as Kraft Mac and cheese. The only difference is probably the GF pasta, which is brown rice pasta. The box says 6 oz.  The amount you see in the bowl is the total prepared amount, so you can see it is not as much as a box of regular mac and cheese. I thought that the taste was okay. It was comparable to Regular Kraft, but not quite as good.  It’s an okay substitute if you’re desperate for GF mac and cheese.  I’m going to keep looking.

Read Full Post »

Eating Right Gluten Free Lasagna Skillet Dinner

This is a new Randall’s product. It’s just like Hamburger Helper. We were very pleased and found it quite tasty.  We will be stocking up on this!

Read Full Post »


The mac and cheese comes with dried pasta and a cheese packet.  The pasta is made from corn flour.  The cheese sauce contains milk, so it’s not dairy free.  It takes about 8-10 minutes to cook.  Then, you drain it and add the cheese sauce.

With a Randall’s card, the mac and cheese cost less than $4, which was less than the Annie’s brand.  I will say that I’ve tried the Annie’s brand, both regular and gluten free, and I’m more of a Kraft fan.  Unfortunately, I’ve yet to find gluten free Kraft Mac and Cheese.

The verdict?  It had a lot of sodium and tasted quite salty.  I didn’t finish it.  I tasted the pasta alone, and it was fine.  I feel it was the sauce that needed improvement.

Will I buy it again?  No.

Was it worth the drive, to try a new gluten free mac and cheese that had the possibility of being a real treat?  Absolutely.

Read Full Post »

Eating Right For Gluten Free Mac and Cheese

My friend that lives in another town me that Randall’s started carrying Eating Right gluten free items. I called around and one Randall’s in town had them. I went by and picked up the Deluxe Mac and Cheese, as well as the Lasagna Skillet Meal (aka Hamburger Helper).

Read Full Post »

Since I finally was able to produce a decent loaf of GF bread that actually looked and tasted like bread, I’ve tried a couple more recipes and GF four blends.

I’m sure many of you know how expensive it can be for certain GF flour ingredients. I came across one blend that uses sorghum flour, corn starch, harina masa (corn flour), and brown rice flour. I like that this blend is a lot more frugal. Harina masa and corn flour can be purchased inexpensively, and often with store brands. We are blessed to have a very powerful blender, so I purchase inexpensive bags of brown rice and make my own brown rice flour by tossing the rice in the blender In small batches. That leaves only the sorghum flour as the more expensive purchase of the four items. This, of course, is not counting the highly expensive, but very necessary xanthan gum!

My most recent recipe for GF flour has been to use a favorite wheat bread recipe and modify that.  I use my GF flour blend instead of the regular flour, and I add xanthan gum.  I increase the water as needed, and I add three eggs (not sure on the science of it, but it helps).

Most of the loaves I’ve made recently have been soft, fluffy, and springy when out of the oven.  That can change after freezing.  Often, the GF bread comes out of the freezer very crumbly.  Therefore, I’m still working on a recipe that is frugal, tastes good, and freezes well.  In the meantime, I at least have a couple of recipes that will make do, especially if they are not frozen!

Read Full Post »


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.

Read Full Post »

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

Read Full Post »

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

Read Full Post »

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

Read Full Post »

My favorite gluten free bread is Udi’s.  It tastes great, has a great texture (not crumbly like some brands), and was low enough in carbs that it wouldn’t spike my blood sugar like some other brands.

In an attempt to be more frugal, I’ve tried on several occasions to make my own gluten free bread.  All have been failed attempts.  I’ll end up with a loaf of bread (if I’m lucky), but it’s more like a brick (or it tastes like one).  Often, I can’t even get the dough to be dough-like enough for rising.  It takes practice, I guess.  I’ve tried several recipes, both in and out of the bread machine.  I know there’s one out there that will work.  I just have to find it.

Here are some pictures of one gluten free bread-baking attempt:

Failed GF Bread1 Failed GF Bread2 Failed GF Bread3 Failed GF Bread4 Failed GF Bread5  Failed GF Bread7 Failed GF Bread8 Failed GF Bread9

Read Full Post »

I made the Broccoli Orecchiette and Zucchini Salad from Jamie Oliver’s Meals in Minutes Cookbook.

I used gluten free pasta, and I omitted the broccolini, anchovies, and capers.  Instead of baby mozzarella balls, I used shredded mozzarella.  Instead of chiles, I used chili powder.  I didn’t make the broccoli paste.  Instead, I cooked its ingredients in a pan.  I also forgot to add the broccoli to the pasta water, so I steamed it in a pan.

Fresh herbs from my garden (thyme and mint)

Above:  The raw zucchini salad was quite good.

I served the broccoli pasta and zucchini salad with a chicken breast.

Read Full Post »

Older Posts »