Friday, September 28, 2012

Gluten-free Whole Grain Bread Recipe

I am sorry to say that I found an error in this recipe in the first edition of my cookbook.  I am not sure whether I did it or my publisher, but it lists brown rice flour twice.  So...please forgive me and make this bread recipe and you will love it.  I love how healthy it is with the whole grains, like teff and sorghum flour.  It has a nice light texture because of the eggs.

Whole Grain Bread

1 cup brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
⅛ cup amaranth flour
⅛ cup teff flour
¼ cup ground flax seeds
1 teaspoon salt
2 teaspoons xanthan gum
2 teaspoons instant yeast
1 cup warm water
2 tablespoons cooking oil
2 teaspoons apple cider vinegar
2 eggs, beaten
2 additional egg whites
2 tablespoons honey

  1. Preheat oven to 200°F.
  2. Sift dry ingredients, if needed. Combine brown rice flour, sorghum flour, tapioca flour, potato starch, amaranth flour, teff flour, flax seeds, salt, xanthan gum and yeast.
  3. Add water, cooking oil, vinegar, eggs, and honey and mix well until lumps disappear.
  4. Spoon dough into one greased 8 ½ x 4 ½ x 2 5/8-inch loaf pan.
  5. Turn oven off and place pan in oven for 60 minutes to allow bread dough to rise.
  6. Without removing bread pan, set oven temperature to 350°F. Bake 40 to 43 minutes.

Makes 1 loaf

Saturday, September 22, 2012

His Gift to Us: Fall Colors Before Winter


My wonderful husband took us out to dinner at a restaurant that serves gluten-free pizza, so I didn't get a photo of a gluten-free dish today...but I did go on an awesome hike with my husband and our children.  We saw several waterfalls, and the most beautiful display of red, yellow, and orange leaves.  It struck me that even though Winter has its own beauty, the gorgeous Fall colors are God's gift to us before Winter begins.



Saturday, September 15, 2012

Lemon Basil Chicken

I just know you will love this recipe.  If you have my cookbook, it is on P. 101. Please note the following correction:  Delete 1 cup water and 1/4 cup cornstarch.  I know that is kind of a major correction, but originally I didn't like how runny the recipe was with the cream and I thought if I added water and cornstarch I could thicken it.  It didn't work as well and diluted the flavor.  I found that the cream ended up being absorbed almost completely and it worked out well without the cornstarch and water.  (I left out the sun-dried tomatoes because we think they are too sour.)

Give this recipe a try this week.  Our teenage son loved it and ate until he got full but wished he had room for more. :)   

Lemon Basil Chicken

2 cups cooked, diced chicken
¼ cup cooked, crumbled bacon
½ tablespoon butter
2 teaspoons crushed garlic
1 teaspoon dried basil leaves
2 cups cream
2 teaspoons gluten-free beef bouillon powder
1/8 cup lemon juice
5 large mushrooms, sliced
1 can artichoke hearts, drained
¼ cup sun-dried tomatoes (optional)
garlic salt, to taste
1/2 to 3/4 package Tinkyada Gluten-free Spiral Noodles, boiled and drained
Parmesan cheese, shredded

1.      Prepare cooked chicken and fry the bacon and set aside.
2.      Melt butter in frying pan. Add crushed garlic, basil, cream, beef bouillon, lemon juice, mushrooms, artichoke hearts, sun-dried tomatoes (if desired) to butter. Heat through, but do not boil. 
3.      Add chicken and bacon. Add garlic salt, to taste.
4.      Serve over gluten-free spiral noodles topped with freshly shredded Parmesan cheese.

Serves 5 to 7 

Friday, September 7, 2012

Review of Glutino Gluten Free Vanilla Milk Chocolate Wafer Cookies

Wow!  I love these cookies.  They are delicious and light and wonderful.  I rate them at 9.5.  My kind friend brought these for my celiac son and me at a Court of Honor for Scouting, while the others had donuts with gluten.  I got emotional as she gave us the cookies, because it was such an evidence of support for us with our gluten-free diet.

10-7005 Vanilla Wafers- Choc. Coated

(Photo source:

Saturday, September 1, 2012

These Are the Best Scrambled Eggs...Ever!

My husband has been making scrambled eggs for breakfast on Saturday for the last few months.  Before he starts, he says, "Honey, these are going to be the best scrambled eggs I have every made."  I laugh, and ask him how his scrambled eggs could get any better...because they are always awesome.  :)   He is such a great man...and a great cook.

Here is his recipe for scrambled eggs:

Olive or canola oil
1/4 cup green onions, diced
1/4 cup ham, diced
6 eggs
1/4 cup milk
2 tablespoons Hormel bacon pieces
1/2 cup cheddar cheese, shredded
Garlic salt, to taste
Pepper, to taste

Step 1:  Heat cooking oil in a non-stick frying pan.  Add green onions and ham and saute until green onions are tender.


Step 2:  Whip eggs and milk until smooth.


Step 3:  Pour eggs into ham and green onion mixture.  Sprinkle with bacon bits.


Step 4:  Fold eggs gently over.  Don't stir vigorously.


Step 5:  Sprinkle with cheese, garlic salt, and pepper.  Serve when cheese has melted.


Makes 3-4 servings.