Creative food preparation for people with Celiac Disease, gluten/wheat intolerance and other food sensitivities
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As I’ve said recently, I’m constantly updating recipes. I was inspired by the great potato, thin crust pizza that I’ve had a few times at Zola’s in Kanata. If you’re up in the Ottawa area, Zola’s has a good range of gluten free menu items includinbg fresh pasta made from corn and fresh pizza made from potato dough. I already have a recipe for thin crust pizza, but decided to update it when I created the Potato Popovers. The Potato Popover dough is so easy to work with and so great tasting that I decided to see what else I could make with it. My first alternative was thin crust pizza. The only thing that I have changed is I have added a bit of baking soda. Continue Reading…
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Posted 5 months, 1 week ago. 3 comments
I created this variation on an old favourite so I could make gingerbread houses with my grandhcildren and enjoy the treat with them. When pressed into a mould, this dough creates a moist chewy cookie with a great crumb and traditional taste. If you roll the dough thinner and bake it longer, you can achieve the drier, crunchier cookie, but its not as hard as a ginger snap. Continue Reading…
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Posted 5 months, 2 weeks ago. Add a comment
The holidays are quickly approaching! It’s a wonderful time to gather with family and friends to celebrate life together and observe a variety of rituals and traditions. Of course when people come together, invariably there are food offerings. I’m going to attach links to some recipes here on the site that might be of interest as you plan your meals and parties. If you’re going to a party or dinner, why not take a hostess gift that includes gluten free foods that are safe for you to eat? I know my family and friends appreciate the specialty items I bring to celebrations.
Appetizers:
1. Cheese Crisp Horsd’oeuvres
2. Hot Crab Dip
3. Smoked Salmon Devilled Eggs
4. Potato Popovers
Main Course:
1. The Turducken - the turkey and dressing layered with duck and chicken
2. Beef Wellington - a variation of the classic created to deal with GF pastry
3. Crown Roast of Lamb - crown roast of lamb stuffed with wild rice dressing
4. Tortiere Medallions – a variation on the classic French Canadian savoury pie without the crust
5. Turporko - a turkey breast stuffed with tortiere meat wrapped in proscuitto
6. Prosciutto Chicken Breasts - chicken breasts stuffed with pesto and wrapped in prosciutto
7. Osso Buco - braised veal shanks
8. Lamb Shanks - Mediterranean style braised lamb shanks
Sweet Treats:
1. Shortbread Cookies
2. Decadent Chocolate Torte
3. Mini Pumpkin Cheese Cakes
4. Cherry Chocolate Mousse Cake
5. Blueberry Ginger Bars
6. Sugar Plums
7. Black Forest Sugar Plums
8. Gingerbread
Traditions:
1. Roasted Chestnuts
2. Tackling the Sweet Tooth
Please feel free to drop by from time to time as I will be adding more recipes! Happy Holidays!
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Posted 5 months, 3 weeks ago. Add a comment
I’m one of those fortunate people who can eat certified gluten free oatmeal. About 80% of people who are gluten sensitive or who have Celiac Disease can eat gluten free oats. How do you find out if you can? The medical community can provide tests to definitely answer this for you, as an individual, or you can use a rotation diet to see if you react to gluten free oats. Oats have many health benefits, in addition to tasting great! This recipe is a version of the original sent to me by my sister, Lynn, from Auckland, New Zealand. She uses blueberries in her recipe and a general GF flour blend. I’ve substituted ginger for the blueberries and used my own specific GF flour blend which includes xanthan gum. Continue Reading…
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One of the foods I miss the most, in my gluten free lifestyle, is fish and chips. There are no restaurants in our area that prepare a gluten free version of traditional, beer battered, deep fried fish. Even French Fries, also known as chips, are very difficult to order. Most restaurants don’t have a deep fat fryer that is dedicated to chips. As a result, anything fried becomes cross contaminated by every gluten bearing item they produce. I’m ultra sensitive to gluten and can’t risk this exposure. So, the only other option is to make it myself. Continue Reading…
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Posted 6 months, 2 weeks ago. 3 comments
This current Fibromyalgia flare is limiting my mobility. The additional pain adds stress and pushes up my cravings for starch. I had a rough night and didn’t sleep well, so I took some “me time” this morning and languished in bed until nearly 11 A.M.
It was a slow start to the day. I savoured my hot coffee and read the news. The men were tackling a plumbing problem in the bathroom and had to go out for parts, so Mom and I headed to the kitchen to make brunch. Mom made us a nice romaine salad and I made a frittata. The timing was perfect. The mean arrived back at home and we were all able to sit down together. Continue Reading…
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Posted 1 year, 3 months ago. Add a comment
I miss my sweets! I’m not a huge sweet eater, but I do want a small treat after lunch and dinner. It just seems to finish the meal for me. Yesterday, I “settled” for fruit, nuts and yoghurt and while I really enjoy all three, it didn’t seem to solve the problem or satisfy the need. I decided to make some frozen strawberry yoghurt. It turned out really well. It’s in the freezer now hardening. Continue Reading…
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Posted 1 year, 3 months ago. Add a comment
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Posted 1 year, 3 months ago. Add a comment
I have had a craving for Beef Wellington for some time now. I haven’t made it in many, many years and certainly not since I went gluten free. I have never been happy with my pastry recipe, so I decided to try and buy some at one of the two local gluten free bakeries. They were both out, but Sue, of Sue’s Gluten Free Bakery, warned me that she had made several unsuccessful attempts. Not to be deterred, I decided to tackle the project in my own innovative way. Continue Reading…
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Posted 1 year, 4 months ago. 2 comments
It’s that cold, blustery time of year again! I want to wish everyone a Happy Holiday Season. I hope you have an opportunity to celebrate the fullness of life by sharing great food, traditions, and activities with those who are nearest and dearest to you. This year I’m sending all of you something I created, just for this special occasion. To me, it’s one of those truly great memories and traditions from my childhood. Continue Reading…
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Posted 1 year, 4 months ago. 3 comments