Saturday, January 26, 2013

Review of King Arthur's Gluten-Free Yellow Cake Mix

Wow!  Ten out of ten for this mix. It was delicious!  The texture was perfect, too.  I served these cupcakes at a dinner and all of the guests said they couldn't tell a difference between the gluten-free cupcakes and regular gluten cupcakes.  Awesome!

(Photo Source:

Friday, January 18, 2013

Gluten-free Pad Thai

We enjoy going to a Thai restaurant...especially since they use rice noodles and there are several gluten-free choices.  I love choosing Pad Thai.  I am excited to share my gluten-free Pad Thai recipe with you.  Enjoy!

Pad Thai

2 boneless, skinless chicken breasts
2 tablespoons canola oil
1 pkg. Tinkyada Fettuccine Noodles
1/3 cup fish sauce
1/3 cup brown sugar
½ tablespoon sesame or peanut oil
1 tablespoon soy sauce
Juice of one lime
¼ teaspoon red pepper flakes
2 eggs, lightly beaten
1 teaspoon minced garlic clove
1 cup cooked shrimp
2 cups fresh bean sprouts
½ cup dry-roasted peanuts, chopped
1 cup cilantro leaves

Slice chicken into cubes while slightly frozen.  Fry chicken in canola oil.  Prepare noodles according to package directions.  Combine fish sauce, brown sugar, sesame or peanut oil, soy sauce, lime juice, and red pepper flakes in a small bowl.  Remove chicken from frying pan when fully cooked.  Beat eggs and scramble eggs in frying pan.  Add garlic and shrimp and sauté for several minutes.  Add cooked noodles, chicken, and sauce mixture.  Before serving, stir in peanuts and cilantro.

Serves 6-8

Wednesday, January 9, 2013

Recipe for Gluten-Free Pasta Salad

I love Tinkyada noodles.  It is wonderful to be able to make nearly any pasta dish and have it turn out nearly the same as pasta with gluten.  Yum!

Pasta Salad

½ package Tinkyada Curly Noodles
¾ cup Italian dressing
½ cup black olives
½ cup cucumber, diced
½ cup red or yellow bell pepper, diced
6 slices of pepperoni, diced
½ cup tomatoes, diced
½ cup cheddar cheese, grated
¼ cup Parmesan cheese

Add Italian dressing to warm, cooked pasta.  Refrigerate for at least 6 hours, and add olives, cucumbers, peppers.  Before serving, add pepperoni, tomatoes, and grated cheese.  Sprinkle top of salad with Parmesan cheese.

Serves 5-7

Friday, January 4, 2013

One Step in the "Gluten-Free Kitchen Makeover"

I love a little booklet I received from the Celiac Disease Center at Columbia University.  It is called, The Ultimate Guide to Gluten-Free Living.  There are many great tips in this booklet.  Here is one for us to remember (though I added a note at the end about something I feel strongly about):

"Even if you follow...precautions, you may still be vulnerable.  Crumbs on the counter, flour gone astray from baking or cooking, re-used utensils and canisters, can make safe foods very unsafe for you.

"For protection, there's nothing like basic good housekeeping techniques.  Thoroughly clean any surface that's been used for regular bread, cake, pastry or flour before you use it for safe foods.*  Divide your utensils and containers into two sets, one strictly gluten-free, and keep them separate."

*I would add that it is better not to have airborne flour in a kitchen where you are striving to keep things gluten free.  When my mom was first diagnosed with celiac disease, she thought she could make gluten rolls for my long as she didn't taste the dough.  She nearly went into anaphylactic shock from breathing the dust from the flour.