Gluten Free Training

20 minute Gluten Free Spaghetti

2012-02-24T09:19:00.003-08:00

Ingredients:
1 lb Extra Lean Ground Beef, Turkey, or Buffalo
30 oz S & W or Hunts Tomato Sauce
1/2 cup Organic Heinz Ketchup(I like to use organic since it does not contain high fructose corn syrup and is gluten free) * See note below
1 Tb Onion Flakes
1 Tb McCormick Ground Oregano
1 pkg Quinoa Noodles

*Note: Be very careful what brand of ketchup you use. Hunts state that they do not guarantee that their ketchup is gluten free.

Directions:
Brown meat and onion in a skillet over medium heat. Drain if necessary. Add tomato sauce, ketchup, and oregano. Stir to incorporate. Let simmer while cooking the noodles. Bring 4 cups water to a boil. Add noodles and cook for 5 minutes. (Make sure you do not overcook the noodles. They are done when they just begin turning soft) Drain noodles and rinse with cold water. I like to do this to stop the cooking process. Pour noodles over the spaghetti sauce and stir together. Enjoy! Serves 4-5

Low Glycemic Gluten Free Brownie Pie

2012-01-25T13:14:00.000-08:00

Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

Gluten Free Whole Grain Cornbread Muffins

2011-12-12T22:14:00.000-08:00

I adapted this recipe from www.thebakingbeauties.com

1/4 cup Earth Balance Soy Free Margarine
1/4 cup Olive Oil
2 Eggs
1/2 cup Fructose
1 cup Milk
1 Tbs Lemon Juice
1 cup Cornmeal
1/2 cup Millet Flour
1/4 cup + 2 Tbs Sorghum Flour
2 Tbs Brown Rice Flour
1 tsp Xanthan Gum
1/4 tsp Sea Salt
2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine in a large glass bowl. Remove and stir in olive oil, sugar, then eggs. Pour in milk and stir. This is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mixture will be lumpy. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

Low Glycemic Gluten Free Brownie Mousse Torte

2011-06-23T12:49:00.000-07:00

Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

Gluten Free Apple Butter Granola Bars

2011-05-28T14:44:00.000-07:00

1/4 cup Knudsen Organic Apple Butter
3/4    cup Raw Almonds, sliced
1/2    cup Walnuts, chopped
1/2    cup Unsweetened Coconut,shredded
1/2    cup Raisins
1/2    cup Fructose or Xylitol
2      Eggs, free range
1/4   cup Ground Flax seed or Flaxmeal
1      TB   Vanilla, McCormick brand
1/8 tsp Ground Cloves, McCormick brand
1 1/2 TB Ground Cinnamon, McCormick brand
Extra ground cinnamon and cloves to sprinkle on top

Preheat oven to 350 degrees.

In a large mixing bowl stir together the apple butter, eggs, and vanilla.
Mix in the cinnamon, cloves, and fructose. Add the almonds, walnuts, coconut, and flax meal. Stir well to combine then add the raisins and stir until well mixed.
Spray 9 x 13 baking pan with oil. Spread applesauce mixture in pan using a spatula or knife. Generously sprinkle cinnamon and cloves on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

Almost Mrs. Field's Cookies - Revisited

2011-05-15T20:27:00.000-07:00

Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free

Original recipe: My Alterations:
1 cup   Butter              1 cup Earth Balance dairy free, soy free natural buttery spread
1 cup Sugar         1 cup Fructose or Xylitol
1 cup Brown sugar    1 cup Organic Brown Sugar
2 eggs                          6 Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb   Vanilla                2 Tb McCormick Vanilla
2 cups Flour                2 cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal     2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute   quinoa flakes)
1/2 tsp Salt                 ½ tsp Sea Salt
1 tsp   Baking Powder 2 tsp Rumford Aluminum-Free Baking Powder

1 tsp   Baking Soda      1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips 10 oz Enjoy Life (gluten free, dairy, nut, egg, & soy   free) Chocolate Chips
8 oz Hershey Candy Bar, chopped (omit)
3 cups Chopped Nuts     (omit)

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum.

Directions:

Preheat oven to 375 degrees.
Stir egg replacer into warm water. Let sit 5 minutes to thicken.
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips.
Using a teaspoon drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.

Gluten Free Low Glycemic Apple Cinnamon Granola Bars

2011-04-30T17:21:00.000-07:00

¾ cup unsweetened Applesauce
¾ cup raw Almonds, sliced
1 cup Walnuts, chopped
½ cup Coconut, shredded
½ cup Raisins
½ cup Ghiradelli Dark Chocolate Chips
½ cup Fructose or Xylitol
2 Eggs, free range
1 Tb Vanilla, McCormick brand
¼ cup ground Flaxseed
1/8 tsp. ground Cloves McCormick brand
1½ Tb ground Cinnamon, McCormick brand
extra cinnamon to sprinkle on top

Preheat oven to 350 degrees.
In a large mixing bowl stir together the applesauce, eggs, vanilla,
cinnamon, cloves, and fructose. Add in the almonds, walnuts, coconut,
and flax meal. Stir well to combine. Stir in the chocolate chips and
raisins. Spray 9 x 13 baking pan with oil. Spread applesauce mixture
in pan using a spatula or knife. Generously sprinkle cinnamon on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin
to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

Low Glycemic Gluten Free Thin Pizza

2011-04-15T18:21:00.000-07:00

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
1 cup Sorghum or Garfava Flour
¼ cup Tapioca Flour
¼ cup Flax meal
½ cup Raw Almonds - Process in a blender until flour consistency or use Almond Meal (if you need to avoid nuts increase the sorghum flour to 1 1/2 cups.
3 Tb Olive Oil
1 tsp. Baking Powder (optional)
½ tsp. Oregano Leaves - Make sure your seasonings are gluten free! I use McCormick
½ tsp. Italian Seasoning - I use 5th seasons
¼ cup Grated Parmesan Cheese - I use Kraft
Pizza toppings of your choice –

Directions:
Directions: Preheat oven to 450°F.
Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until
foamy.
In a separate bowl, mix together salt, flours, baking powder, ground almonds (if used), and
seasonings.
Pour oil into mixing bowl then add yeast mixture. With mixer on low speed, gradually add
flour mixture to yeast. Turn mixer to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, sprinkle with
sorghum flour and gently smoothing out with spatula or with hands to fill the pan. Spray top of dough lightly with canola or olive oil. Sprinkle with parmesan cheese. With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the
dough. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with:
1. Gluten free pizza sauce.
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green peppers, and pineapple. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
3. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Low Glycemic Chicken Taco Soup

2011-01-03T14:47:00.000-08:00

2 boneless, skinless, chicken breasts

3 cups gluten free, free range Pacific Foods chicken broth

1 15 oz can S&W diced tomatoes

1 8 oz can S&W tomato sauce

3 15 oz cans S&W black beans, drained and rinsed

½ onion, chopped or 1 Tb onion flakes

1 TB McCormick chili powder

2 tsp McCormick cumin

¾ tsp McCormick oregano

Reduced fat Tillamook cheddar cheese, optional

Daisy low fat sour cream OR gluten free greek yogurt, optional

Directions:

In heavy cooking pot cover chicken breast with water. Boil for 20 minutes or until chicken can easily be separated with a fork. While chicken is cooking combine remaining ingredients in a large kettle and turn stove to medium.

Remove chicken onto a plate when done. Let cool 10 minutes. Using forks shred chicken and add to warm soup. Stir to combine. Turn temperature up and heat to a light boil. Let boil 5 minutes. Stir, reduce heat to simmer and simmer for 20 minutes. If desired, serve with shredded cheese and sour cream.

Gluten Free Low Glycemic Cheesecake

2010-11-15T14:01:00.000-08:00

This recipe takes a little bit of work but it is well worth the effort

This recipe is best if made the day before you plan to serve it.

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

Cheesecake Filling:

1 Tb Lemon Juice

1 ½ Tb Vanilla Extract

2 cups Low Fat Cottage Cheese

1 cup Non Fat Daisy Sour Cream

2 8 oz containers Philadelphia Fat Free Cream Cheese

1 cup Vanilla Greek Yogurt

1 ¼ cup Xylitol

¼ cup Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you are not sensitive to corn

4 Eggs

Directions:

Place lemon juice, vanilla, cottage cheese, and sour cream in a blender. Process about 2 minutes until smooth. In mixing bowl, beat cream cheese and sugar until well blended. Add in flour and yogurt. Mix well. With mixer on low slowly pour in cottage cheese mixture. Mix until smooth then beat in eggs one at a time until combined. Pour into cooled crust. Place pan on a double thickness of heavy duty foil. Wrap securely around the bottom and sides of pan.

Place in a larger baking pan. Add ¾ inches of hot water to larger pan. Bake at 325 degrees for 1½ hours or until center is almost set. Turn oven off, open door slightly and let cake sit for 20 minutes. Remove from water bath and cool on a wire rack for 15 minutes. Run a knife around edge of pan to loosen crust. Cool 1 hour and place in refrigerator for 4 hours or overnight.

When ready to serve remove sides from springform pan. Arrange fruit on top.and cut into 16 slices. Place each slice on an individual serving plate and top with chocolate sauce.

Chocolate Sauce:

1 ½ cup Organic 1% Milk, Non Sweetened Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Bar
2 Tb Saco Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour, or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb McCormick Vanilla Extract
¼ tsp. McCormick Almond Extract

Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix. Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted. Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thickens. Remove from heat and stir in vanilla and almond. Cool & refrigerate until ready to use.

Gluten Free Health & Wellness Seminar

2010-10-06T14:11:00.000-07:00

November 13, 2010
9:30am-4:30pm
Doors open at 9:15am
Pre registration required!!
Location: NE Salem, Oregon
Cost: $30

You will learn:
*What happens to your body when you eat gluten
*What food & non-food items to avoid
*Hidden sources of gluten
*What non-specialty companies have gluten free products
*How to modify your recipes to be Gluten Free
*Gluten Free Mix recipes - including Breads!
*How to cook Gluten Free and LOVE IT!!

*Including how to cook and eat for the holidays!

Each attendee will receive a gluten free informational notebook

3 ways to register:

1. Click on "My complete profile" and email me
2. Log onto www.glutenfreetraining.com - click on contact me
3. Call me at 503-364-5492

Gluten Free Chocolate Zucchini Cake

2010-10-04T14:18:00.000-07:00

*2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs (see note below for egg free)
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
1 1/2 cup Zucchini, shredded
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract
*Egg free - Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
*Dairy free - use 10 oz. Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips

Chocolate Mousse Filling:
1 1/2 cups 1% Milk, Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar (for dairy free use 1/2 cup Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips)
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar (or chocolate chips), xylitol, and cocoa in a sauce pan on low heat. Stir until chocolate is melted.
Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool and refrigerate until ready to use.

Directions for cake:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove or in the microwave stirring until melted. Mix in the dutch cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure the chocolate is completely mixed. Mix in 1 cup zucchini. Process until smooth. With spatula fold in the remaining 1/2 cup zucchini. Pour into prepared pan.

Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted pan,
15-20 minutes for cupcakes, donuts, or if using a cookie sheet.
Cool in pan for 10 minutes remove onto a cooling rack. Top with chocolate mousse when cool and enjoy.

Gluten Free Mocha Frappuccino Shake

2010-08-09T22:12:00.000-07:00

1 cup Organic 2% Milk, or Unsweetened Vanilla or Chocolate Almond Milk
1 TB Blue Diamond Creamy Almond Butter
1 tsp Nescafe Decaf Instant Coffee
1 TB Saco Premium Cocoa Powder, unsweetened
28 grams Now Sports Whey Protein Isolate Powder or Usana Health Sciences Vanilla or Chocolate Nutrimeal
1 Tb. Fructose or Xylitol (omit if using Nutrimeal)
1 tsp. Vanilla extract
Ice (optional)

Place milk and remaining ingredients (except ice) in a blender and process until smooth. Add ice if desired and process on high until ice is crushed. Pour into cup and enjoy. Makes 1 serving.

Gluten Free Chocolate Souffle Birthday Cake

2010-07-01T21:59:00.000-07:00

I made this chocolate soufflé cake today for a friends birthday. She needed a cake that was gluten free, corn free, and it needed a healthy sugar since she is diabetic. I used the recipe, "Lighter than air cake." You can see the recipe on this site at http://glutenfreetraining.blogspot.com/2010/05/lighter-than-air-chocolat-cake.html
It was very easy to make. I used two 8 inch round cake pans. For the frosting I put in 2 extra Tablespoons of blended xylitol (I put xylitol in my magic bullet and blended it to make powdered sugar). This made it just stiff enough to be able to decorate the cake. I used a silk rose for part of the decoration. She was so happy to have a cake for her birthday tomorrow.

Gluten Free Brownie

2010-06-29T08:58:00.001-07:00

I adapted this brownie recipe from www .trinityhealthweightloss.com

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

1 1/2 cups Ghiradelli 60% Chocolate Bar - OR Enjoy Life - gluten free, corn free, soy free chocolate chips
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free - You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla

*Egg free - Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 15 minutes then invert onto a serving plate.
Top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream I use Darigold - it is gluten free and preservative free
6 Tbs Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb Dutch Cocoa - I use Saco brand
1 tsp Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol, cocoa, and vanilla. Mix on medium until stiff peaks form Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.

Fabulous Gluten Free Pizza

2010-06-22T12:37:00.000-07:00

Adapted from http://glutenfreefoodieheaven.blogspot.com/2010/03/best-focaccia-in-world.html

The Original recipe is called Parmesan Herb Focaccia

The recipe below makes a fantastic pizza dough!
If you are looking for a no fail gluten free focaccia bread recipe check out the recipe on her blog at the link above.

2 1/2 t. active dry yeast

1 t. honey

1 cup warm water (110°-115° F)

1 t. salt

2 cups GF flour blend (I use a mixture of 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum)

3 Tb olive oil

1/2 t. oregano leaves Make sure your seasonings are gluten free! I use McCormick

1/4 t. Italian seasoning - I use 5th seasons

1/4 cup grated Parmesan cheese - I use Kraft

Pizza toppings of your choice

Directions: Preheat oven to 450°F.

Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a separate bowl, mix together salt,flour mix, and seasonings.

Pour oil into mixing bowl then add yeast. With mixer on low speed, gradually add flour mixture to yeast mixture. Turn mixture to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, gently smoothing out with spatula or wet hands to fill the pan.Spray top of dough lightly with canola oil. Sprinkle with parmesan cheese. With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more (I cover ours with a towel and place it on top of the stove while it is preheating. It raises in about 15 minutes) For a thinner crust pizza let sit covered for 10 minutes then bake.

Bake for 10 minutes. Remove from oven and spread with gluten free pizza sauce, and your choice of toppings. I use Tillamook Italian shredded cheese, Hormel turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green pepper, pineapple, and as you see in the picture sometimes tomato.

Place back in oven for 15 minutes or until edges begin to turn brown. Remove from oven let cool 10 minutes and cut.
Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Almond Chicken Parmesan

2010-06-08T12:02:00.000-07:00

These are so easy to make and my grandson loves them!!

4 Chicken Tenders OR

2 boneless/skinless Chicken Breasts

3/4 cup ground Almonds or Almond Meal (I use slivered blanched almonds and grind them in a magic bullet) - If allergic to nuts use brown rice flour

¼ tsp. Paprika

1 TB. Kraft Parmesan Cheese - (leave out if dairy intolerant)

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Mix almonds, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 30 minutes for chicken tenders, 45 minutes to 1 hour for chicken breasts. Serve

Lighter Than Air Chocolate Cake

2010-05-21T11:26:00.000-07:00

Adapted from www.glutenfreemommy.com
This is a fabulous tasting cake and very easy to make!
I wanted a smaller cake so I cut the recipe in half.

For cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped-Ghirardelli is gluten free
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar (I use xylitol)
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder-Saco premium cocoa is gluten free
For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted (I put xylitol in my magic bullet and whipped it until it was a powder, you can also use a blender)
4 Tbs. Grand Marnier (I used 4 tablespoons Saco Dutch Cocoa plus 1 tsp Vanilla)

DIRECTIONS:

To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined. In a separate HUGE bowl, beat 12 egg whites until they begin to thicken and slightly hold peaks . Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully. Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes. I rotated my cake pans once to ensure they cooked evenly. Once the cake is done, cool the cake pans on cooling racks for about 10 minutes.If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 1 hours or until they are firm enough to be carefully lifted without breaking.

In order to make the filling: In a clean large bowl, beat cream with powdered sugar, cocoa powder, and vanilla until it just holds stiff peaks.

To assemble the cake:

Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!

Keep cake in the refrigerator until serving time.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish or sprinkle with chocolate chips.

Gluten Free Health & Wellness Seminar

2010-05-12T21:54:00.000-07:00

June 12, 2010

9:30am-4:30pm
Doors open at 9:15am
Pre registration required!!
Location: NE Salem, Oregon
Cost: $30

Each attendee will receive a gluten free informational notebook

To register call: 503-364-5492 or click on view my complete profile to email me

Gluten Free Peanut Butter Cookies

2010-05-12T12:40:00.000-07:00

1 cup Adams Chunky Peanut Butter (If you can't have peanut butter try substituting almond or sesame butter) I like to use 1/2 cup peanut butter, 1/2 cup almond butter

1/2 cup Honey, GF Brown Rice Syrup, Fructose, or Xylitol (I like using 2 TB honey and 2 TB Fructose)

1 egg

1/2 tsp. Baking Soda

1/4 cup Enjoy Life Dairy Free, Soy Free, Gluten Free Chocolate Chips (optional)

12 Ghiradelli dark chocolate chips

Preheat oven 350 degrees. Lightly grease a cookie sheet.

Set aside the 12 Ghiradelli dark chocolate chips.
Mix remaining ingredients together in a bowl. Using a teaspoon drop dough 2 inches apart onto cookie sheet. I like to press the cookie dough down with the palm of my hand then use a fork and press down in an X pattern on top of each cookie. Bake in preheated oven for 6-8 minutes or until cookies are lightly brown. Remove from oven and let cool for a minute. Press one Ghiradelli chocolate chip in the center of each cookie and remove cookies onto a cooling rack. Makes 12 cookies.

The original recipe called for 1 cup sugar. I rarely use granulated cane sugar. (I only have some in the house right now to make humming bird feed) I was able to reduce the amount of sugar and the cookies turned out great. Hint: If you use fructose your cookies will brown quickly so watch them carefully or they will burn.

Almost Mrs. Fields Gluten Free Cookies

2010-05-12T12:17:00.000-07:00

These cookies are not low fat or low sugar. But if you have been wanting a great chocolate chip cookie you will love these!! I adapted the recipe from a cookbook I bought years ago called, "Women's Circle Home Cooking." Below is the original recipe. The ingredients I used is in blue.

1 cup   Butter           1 cup        Earth Balance gluten free, dairy free, nut free, soy free, Natural Buttery Spread
1 cup Sugar      1 cup       Fructose or Xylitol
1 cup Brown sugar         1 cup       Organic Brown Sugar
2         Eggs                        2           Organic free range Eggs
1 Tb   Vanilla                    1 1/2 Tb   McCormick Vanilla
2 cups Flour                     2 cups       Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal       2 1/2 cups Bob's Red Mill Gluten Free Oats or Quinoa Flakes
1/2 tsp Salt                     1/2 tsp      Sea Salt
1 tsp   Baking Powder    2   tsp         Rumford Aluminum-Free Baking Powder

1 tsp Baking Soda 1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips 10 oz Enjoy Life (gluten free, dairy, nut, egg, soy free) Chocolate Chips
8 oz Hershey Candy Bar, chopped Hershey's baking chocolate mini bars (optional)
3 cups Chopped nuts I omit these

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum.

Directions:
In mixer or by hand, cream butter and sugars together; add eggs and vanilla. Mix well. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats. Mix well then stir in chips, Hershey bar, & nuts. Preheat oven to 375. Drop dough onto greased cookie sheet and bake for about 8 minutes. Do not over bake. Cookies will be slightly brown around the edges. If you want crisper cookies let completely brown. Cool on wire racks and store in an air tight container.

Gluten Free Low Glycemic Waffles

2010-04-29T15:39:00.000-07:00

I adapted this recipe from www.elanaspantry.com

3/4 cup almond meal (I purchase raw almonds in bulk and grind them into flour my magic bullet ..you can also use a blender)

1/4 cup Bob's Red Mill Garbanzo/fava flour, sorghum, or millet flour

1/2 tsp baking soda

1 tsp cream of tartar

1 tsp extra virgin olive oil

1 tsp honey - optional

1/4 tsp vinegar or 1/2 tsp guar gum

1 egg (optional) or 1-1/2 tsp EnerG egg replacer powder plus 2 Tb. warm water
2 tsp vanilla (make sure it is gluten free)

3/4 cup water

Directions:

Place egg in a bowl and beat with a fork or place egg replacer in warm water and let sit 5 minutes to thicken then place in a large bow. Add remaining ingredients in order and mix only until smooth. Let sit while greased waffle iron or pan (if doing pancakes) is heating up. Stir batter once or twice and pour onto heated waffle iron or pan. Serve with fresh fruit or pure maple syrup.

Wonderful Gluten-Free Sandwich Bread

2010-04-29T14:36:00.000-07:00

I came across this recipe at www.thebakingbeauties.com Thank you Jeanine for posting such a wonderful bread recipe!

This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis. This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice.

Ingredients:

1 cup warm water 110 degrees (I decreased the water by 2 Tbs- You only need to adjust the water if you are using a liquid sweetener such as honey)
2 tsp instant yeast (I increased to 2 1/2 tsp)
2 Tbsp granulated sugar (I use 2 Tbs. honey)
1 1/4 cup brown rice flour
1/2 cup ground flax (I used ground almonds)
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup skim milk powder (for dairy free use sweet rice flour)
2 1/2 tsp xanthan gum
1 1/4 tsp salt (I use 1 tsp salt)
2 tsp gluten free apple cider vinegar
2 Tbsp vegetable oil (I use olive oil)
2 eggs plus 2 egg whites

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

Combine warm water, yeast & sugar in a bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
In a large bowl, combine dry ingredients. Mix well and set aside.
Using heavy-duty mixer with paddle attachment(If you do not have a heavy duty mixer use a hand mixer or use a wooden spoon and a large bowl), beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 3 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.
Spoon into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.

If you want to make hamburger buns or rolls like the picture above use 3 or 4 inch round metal cookie cutter. Grease cookie sheet and inside of each cookie cutter. Place cookie cutters on greased cookie sheet. Spoon dough into each. Cover with a light kitchen towel. Let rise in a warm, draft-free place for 20 minutes, or until dough has risen just to the top of the cookie cutter.
For medium size loaf bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Bake 15-20 minutes for rolls.
Cool for 10 minutes then remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.

Gluten Free Snickers Pie

2010-04-29T14:00:00.000-07:00

Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"

I made this for the first time for Thanksgiving. It was very very good!! It tastes just like a snickers bar.

Below you will find the original recipes. How I modified each recipe will be in blue.
Crust:

1 3/4 cups GF cookie crumbs I used 1 1/2 cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have crumbs.
1/4 cup finely chopped pecans I omitted these
1/4 cup margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)

Filling:

2 cups Vanilla Ice Cream I used Breyer's french vanilla ice cream.
1/4 cup Chunky Peanut Butter I used Adams chunky peanut butter
1 3.9oz. pkg. Instant Chocolate Pudding I used Jello brand
1 8oz. carton nondairy Whipped Topping I used CoolWhip
1/2 cup CoolWhip nondairy Whipped Topping
2 Tb. Hershey's chocolate syrup

Directions:

Prepare the crust by placing the crumbs in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version - in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until blended. Press onto the bottom and up the sides of a 9" pie plate. Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust can be made ahead of time and frozen until ready to use.

For the filling, soften the ice cream and mix well with the peanut butter. Add the powdered pudding and stir. Fold in the whipped topping and spoon into the crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2 hour ahead of time. Cut and enjoy. Makes 8 servings.

Simple Chocolate Crust Recipe:

Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp cereal to equal 1 1/2 cups crumbs. Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.

Gluten Free Brown & Serve Rolls

2010-04-14T14:09:00.000-07:00

I made these for Easter.They were soooo good and very easy to make!! A big Thank You to Jeanine at thebakingbeauties.com for posting the most fabulous gluten free sandwich bread recipe I have ever had!! The bread is easy to make and has the taste and texture of the bread I remember eating as a child.

Ingredients:

1 cup warm water 110 degrees (I decreased the water by 2 Tbs- You only need to adjust the water if you are using a liquid sweetener such as honey)

2 tsp instant yeast ( I increased to 2 1/2 tsp)

2 Tbsp granulated sugar (I used 2 Tbs. honey)

1/14 cup brown rice flour

1/2 cup ground flax (I used ground almonds)

1/2 cup potato starch (Not potato flour)

1/4 cup tapioca flour/starch
1/4 cup skim milk powder

2 1/2 tsp xanthan gum

1 1/4 tsp salt (I only used 1 tsp)

2 tsp gluten free apple cider vinegar

2 Tbsp vegetable oil ( I used olive oil)

2 eggs plus 2 egg whites

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

Combine warm water, yeast and sugar in a bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens rising time.
In a large bowl, combine dry ingredients. Mix well and set aside.
Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.
Fill greased muffin tins 2/3 full with dough. Let rise about 20 minutes or until the dough reaches just over the top of the pan.
Bake in preheated oven until they just start to brown - about 15 - 17 minutes. Remove from oven and let sit in pan for 5 to 10 minutes. Take out of pan and let cool on a wire rack.
When cool, place in freezer bag or container and freeze or refrigerate until ready to eat. (You do not have to refrigerate if you plan to eat them within 2 days. I did not freeze mine - I placed them in a bag and stored them on my counter overnight. Then baked them the next day)
If frozen, take out of freezer 1/2 hour before serving and place on plate or cookie sheet. Then proceed to #10 to bake.
If unfrozen, place on cookie sheet and bake in preheated 425 degree oven for 7 to 10 minutes or until brown.
If rolls are thawed follow baking directions same as unfrozen rolls above #9. If still frozen, place on cookie sheet and bake in preheated 425 degree oven for 10 - 12 minutes. Watch carefully after 10 minutes so they don't burn. Enjoy! Makes 18 rolls

Gluten Free Almond Cinnamon Zucchini Muffins

2010-04-02T17:38:00.000-07:00

Modified from Elana's Pantry www.elanaspantry.com

These are very soft and moist - almost like a cupcake.

1 cup Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender or food processor. To have a good balance of Omega 3 & 6 use 1/2 cup ground walnuts and 1/2 cup ground almonds.
1/2 cup ground Walnuts - you can also use ground almonds
1 1/2 cups Zucchini, shredded (optional)
½ tsp Baking Soda
¼ tsp Sea Salt
¼ cup Extra Virgin Olive Oil
¼ cup Raw Honey - Brown Rice Syrup works great if you cannot have honey. For lower glycemic substitute xylitol or fructose- It is important to add 1/4 cup water to the mix if you use fructose or xylitol since honey is a liquid
3 eggs, free range - for egg free substitute 1/2 cup Applesauce + 1 Tbs. Baking Powder
1 Tbsp Vanilla Extract - McCormick's

1 Tb Cinnamon - McCormick's

1/4 tsp Cloves - McCormick's

Cinnamon Topping: (I skipped the topping and since I added cinnamon to the muffin mix)
2 Tbsp. Fructose or Xylitol (Emerald forest is the best Xylitol to use - it is made from a birch tree not from corn)
1 Tbsp Cinnamon
To make cinnamon topping, combine sugar and cinnamon in a small bowl and set aside.

Directions:

Preheat oven to 350 degrees
In a large bowl combine almond flour, coconut flour, baking soda, and cinnamon
In a separate bowl blend together oil, honey, eggs, and vanilla
Pour oil mixture over flour mix and stir just until moist
Fold in shredded zucchini.
Line muffin cups or spray muffin tin with oil and fill 3/4 full
Sprinkle cinnamon topping on top of each muffin
Bake 10 -12 minutes or until toothpick inserted comes out clean
Cool muffins then frost with Cream Cheese Frosting. (As you can see from the picture I did not frost these)

Cream Cheese Frosting: (optional)

4 ounces Fat Free Cream Cheese, softened
1/4 cup Powdered Xylitol, or Fructose - I put the xylitol or fructose in a blender and blend until it is the texture of powdered sugar
3 Tbsp Heavy Whipping Cream or Greek Yogurt
1 tsp Vanilla

Mix cream cheese, vanilla, and either fructose or xylitol together until well blended
Whip in heavy cream until frosting is thick
Spread over muffins
Enjoy

Makes 12 muffins

Gluten Free Holiday Tips and Recipes

2010-04-02T17:30:00.000-07:00

HOLIDAY TIPS

1. Not all turkeys are gluten free

Many turkeys are soaked in a solution that has gluten in it or possibly injected with a solution that contains gluten

Purchase only FRESH TURKEYS!

1. Foster Farms FRESH Turkey
2. Butterball FRESH Turkey
3. Honeysuckle White FRESH Whole Turkey
2. Not all hams are gluten free
Below is a list of companies that have gluten free hams and why you need to be careful when buying a ham. Always check the ingredient list to make sure nothing has changed. This is very important for any ham that says it is preglazed.

The quote below if from About.com.
"Ham is a holiday tradition in many homes. Hams, like turkey may be injected with a solution during processing that contains gluten. According to the following manufacturers, listed products are gluten-free. Always read labels carefully because not all products by these manufacturers are gluten-free."
- Hormel Canned Hams (Hormel has a gluten free list on their website - http://www.hormelfoods.com/brands/glutenfree/default.aspx)
  Black Label® Canned Hams, Cure 81® Ham: Bone-in, Boneless, Old Fashioned Spiral Ham
- Safeway Butcher Cut Spiral Sliced Ham (glaze packet is not gluten free)
- Safeway Butcher Cut Cooked Ham (95% Fat Free)
- Safeway Butchers Cut Preglazed Spiral Sliced Ham
- Honeybaked Hams
Below is a list of companies that have gluten free products to help you with your holiday shopping. (This is by no way a complete list. But I had to start somewhere) If you have a product you are questioning- go to links page and click on glutenfreeinsd.com. Then to manufacturers. If you still cannot find the answers you need please contact me.
1. Wilderness pie fillings
2. CoolWhip whipped topping
3. McCormick single spices including liquid flavorings like vanilla & almond
4. Libby's pumpkin pie filling
5. Carnation evaporated milk
6. Jello brand pudding
7. Oceanspray jellied cranberry sauce
8. Oceanspray berry cranberry sauce
Below are recipes that I make for the holidays.

Wonderful Gluten-Free Sandwich Bread

http://glutenfreetraining.blogspot.com/2010/04/wonderful-gluten-free-sandwich-bread.html

Snickers Pie

http://glutenfreetraining.blogspot.com/2010/04/gluten-free-snickers-pie.html