Category Archives: Recipes

Amazing Foods For Health Pancakes and Cinnamon Raisin Cookies

gluten free jacksonville amazing foods pancakes and cookies

On a lazy Sunday I decided to do some gluten-free baking. Recently Amazing Foods For Health sent me gluten-free pancakes and gluten-free oatmeal raisin cookie mix. While I try not to eat too many carbs and processed foods, after running the Gate River Run I had a few extra calories to spare and my husband absolutely loves oatmeal raisin cookies so I had a willing assistant to help with the taste testing.
gluten free jacksonville amazing foods pancakes

Gluten Free Pancakes

I started the morning with some pancakes. The ingredients were easy and things that I almost always have on hand.  Nothing is more annoying than weird ingredients that I have to make a special trip to the grocery store for. gluten free jacksonville amazing foods pancakes

We are dairy-free as well we we used So Delicious almond milk instead of regular milk and added in some extra flax seed for added fiber.gluten free jacksonville so delicous almond milk

The pancakes batter came out thicker than I usually make so I added in some water .gluten free jacksonville amazing foods pancakes

gluten free jacksonville amazing foods pancakes

I followed the instructions on the box and they still came out pretty thick but they cooked really nicely and were delicious! I paired it with some turkey bacon and a cup of coffee and it was a nice little breakfast!

gluten free jacksonville amazing foods pancakes

Gluten Free Oatmeal Raisin Cookies

While I had the mixing bowl out I figured I would go ahead and make the cookies too! Again the ingredients were easy and the only real pre-planning was to leave the butter out to soften.

gluten free jacksonville amazing foods oatmeal raisin cookies

I used Earth Balance instead of regular butter. gluten free jacksonville earth balance
gluten free jacksonville amazing foods oatmeal raisin cookies

While the box stated that it made 30 cookies this batch only made 18 cookies and take note they don’t get much bigger than the size they are when you put on the cookie sheet.  Also they came out a little dry, I may substitute coconut oil instead of the Earth Balance next time so they come out a little more chewy.  But they were delicious and I can honestly say that half of the plate below was gone within 10 minutes!
gluten free jacksonville amazing foods oatmeal raisin cookies

All in all they were both delicious.  I don’t think you would even notice that they are gluten-free.  They cooked easy and tasted so yummy. Looks like the only place to purchase these items in Jacksonville is the Walmart Supercenter on San Pablo Road S.

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Gluten-Free Made Easy Cook Book Review

gluten free jacksonville gluten free made easy

While I don’t claim to be a book critic I will say this is one book that I’ll be referring to quite a bit. When I was asked to write a review by Christi Silbaugh, author of Mom, What’s for Dinner I must say I was a little skeptical. Living with celiac disease I wondered how could she understand, truly understand, what I would need someone living with Celiac Disease.  But after flipping through the first few pages of Gluten-Free Made Easy I could tell she got it!

Gluten-Free Made Easy is a book for all the gluten-free eaters and health enthusiasts everywhere.  It is formatted very similar to other gluten-free cook books I have seen.  The book helps explain: what is gluten, where is gluten hidden, where do I find gluten ingredients and how can I fit gluten-free into my budget.  In addition there are tips and tricks all through the book such as:

    • on pg 49: “The Batter Barrier: Gluten-free batter is sometimes thicker, sometimes thinner and always different than traditional batter.  It will take time to get accustomed to the texture of gluten-free flours.  For now, trust the recipe.”
    • on pg 145: “The secret to moist fish.  An over cooked fish is a dry fish.  It is best to remove the fish from the oven when it’s jucy and has changed color….  if the fish starts to brown… it is probably overdone.”
    • on page 6: “Try restaurants with a large number of gluten-free dishes such as  Mexican, Chinese, Indian, and other ethnic cuisines.”

This cookbook is very easy to understand, the directions are simple and many of the ingredients are things I already had around my house. I also like that the recipes don’t rely on hand making everything from scratch with 10-12 different steps. The recipes reference a lot of really good gluten-free products and they seem like great recipes for children on gluten-free diets.gluten free jacksonville potatoes au gratin gluten free made easy

gluten free jacksonville tilapia gluten free made easy

I made the Potatoes Au Gratin (p158) and Dry Rubbed Tilapia (p142). They were DELICIOUS! and I can’t wait to try the Homemade Baked Tater Tots (p73), Italian Sausage Lasagna Cups (p93) and the Cauliflower Pizza Crust (p99).

The pictures are beautiful; at first glance I was immediately hungry. While I love this book I do have a few critiques:

  • The calorie and fat counts are not posted and many of the items seem high in fat and calories.
  • Since many people are gluten-free and dairy-free it would have been nice to include some dairy substitute ideas.
  • It would be nice to see the overall preparation times at the top so people can pick recipes based on time allotted (It took close to 1 and a half hours to prepare the Potatoes Au Gratin).

The book is available at Barnes and Noble, Amazon, and Books and Things. I recommend it for you and your family.

Happy Cooking.

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Gluten-Free Dairy-Free Grilled Cheese

gluten free jacksonville gluten-free dairy-free grilled cheese

During a recent trip to Native Sun, I found slices of Daiya dairy free cheese. I have had their shredded cheese but seeing the slices made me dream of a grilled cheese sandwich which I have not had in a long time. I don’t write about it much, but I am gluten-free and dairy free.

gluten free jacksonville gluten-free dairy-free grilled cheese udi's bread

gluten free jacksonville gluten-free dairy-free grilled cheese daiya soy cheese

gluten free jacksonville gluten-free dairy-free grilled cheese earth balance
Ingredients: 2 slices of Udi’s bread, 2 slices of daiya cheddar cheese, a slice of tomato and 1 teaspoon of Earth Balance. You can add other things like spinach, turkey meat, or my favorite, a chunky tomato slice between the two slices of cheese.
gluten free jacksonville gluten- free dairy-free grilled cheese with tomato

Cook the sandwich on medium heat for about 2 minutes on each side. Then cover the pan to help the cheese melt .
gluten free jacksonville gluten-free dairy-free grilled cheese deliciousness

The sandwich was awesome! Just enough crispiness on the outside and lots of melty ooey gooeyness between the tomato and the cheese. The only thing that would make it better is some tomato soup. Next time. Next time.

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Gluten-Free Apple Cinamon Quinoa Pancakes

I love lazy Sundays!  Lounging in pajamas, surfing the web, drinking coffee and making a BIG breakfast!

gluten free jacksonville pajama sunday breakfast

Don’t tell anyone, but recently I discovered that Big Lots has Bob’s Red Mill Gluten-free products at a HUGE discount!!!  I recently loaded up on gluten-free: pancake mix, pizza dough and corn muffin mix. So one Sunday morning I thought I would get creative with my Sunday morning breakfast and make a huge batch of pancakes.bobs red mill pancake mix gluten free jacksonville

Lately I have been having fun trying new things in my pancakes to add some additional nutritional value. I had some quinoa in my pantry and because of its high protein content and versatility I thought I would add some to my pancakes.

To Prepare Quinoa
Prepare quinoa as directed on the box.  Boil 1/2 cup quinoa in 1 cup water, let simmer until water disappears.  Add 2 tbsp agave (or honey, brown sugar) and 2 tsp of cinnamon. After fully cooked set aside and allow to cool just a bit.

To prepare pancakes

Pancakes

1 ½ cups of Bob’s Red Mill ®Gluten-Free Pancake Mix
1 large egg
¾ cup milk (cow, soy, rice,almond)
1 tbsp vegetable oil

Combine Bob’s Red Mill ® Gluten-Free Pancake Mix, egg, milk and vegetable oil. Blend all ingredients in blender, mixer or whisk vigorously in bowl until thoroughly mixed. Add quinoa, blend until distributed evenly throughout the batter. Let batter stand and pre-heat nonstick griddle to medium high temperature. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant ¼ cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed. If necessary adjust batter by adding more pancake mix or milk one tbsp. at a time. Continue with remaining batter. Makes eight 4-ince pancakes. Serves four (2 4-inch pancakes per serving).

I made the entire package which means you just need to double all of the measurements that are on the package. I used almond milk instead of regular milk.

gluten free pancakes bobs red mill gluten free jacksonville

To prepare apple compote:
I noticed on the side of the package a very, very easy recipe for an apple compote. I had the ingredients so I thought I would make it. Sometimes it is nice to add something other than syrup to your pancakes.

2 medium apples, diced
¼ cup of sugar
1tsp ground cinnamon
1tbsp cornstarch
Dash of sea salt
½ tsp lemon juice
1 cup water

Place the diced apples in a saucepan. Add the other ingredients, except the water, and stir over medium heat. Cook until the mixture becomes thick and the apples are soft. Slowly add in the water a littleat a time, allowing the mixture to thicken. Add enough of the water to make sauce the consistency that will run over the edge of pancakes.

Instead of sugar I added agave nectar and instead of cornmeal I added rice flour. It did the trick, however, the agave and water made it a little runny so I may have had to add a little more rice flour than the recipe called for.

gluten free apple compote pancakes gluten free jacksonville

Everything was delicious! The pancakes were thick and hearty and VERY filling while the compote was light and perfectly sweet. One thing, I may peel the apples next time. I made a huge batch of these and was able to freeze them in individual serving size zip lock bags. I grabbed a bag each morning this week to warm up when I got to work. Because of the protein in the quinoa it held me over until right at lunch time.

bobs gluten free pancakes quinoa apple compote gluten free jacksonville

What is your favorite Sunday tradition?

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October Means Pumpkin Flavored Gluten-Free Goodness

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Recently we had a pretty involved Facebook discussion about pumpkin flavored baked goods. Since it is the first week of October, I thought now is the appropriate time to share some yummy pumpkin deliciousness. Beyond the pumpkin spiced latte’s everyone raves about at your local coffee shop, pumpkin cupcakes, muffins, cookies, ciders are all the rage.  Pumpkin is one of the first signs that fall is in the air.  Beyond searching Pinterest and searching “gluten-free pumpkin recipes” here is a list of some pumpkin goodies you can purchase or make that our Facebook friends shared with us:

Pumpkin Sides
Weight Watchers Pumpkin Hummus

Pumpkin Cookies Made to Order
Fresh – Simply Delicious & Organic makes AMAZING (or so they say) pumpkin spice cookies for the fall! They bake over 100 of them to take to Riverside Arts Market from 10am to 4pm each Saturday. They usually sell out of them but you can call ahead and pre-purchase. Their cookies are always gluten-free, dairy free, and delicious!

Mama B’s Specialties  Hello Fall!

Top left – Pumpkin Donut Holes, Top Right – Pumpkin granola, and bottom right – Sweet Pumpkin Dip with apple slices and ginger snaps.

Pumpkin Bread

Version 1 Sarah Lind GF Pumpkin Bread

1 box Betty Crocker® Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips

1. Heat oven to 350°F. Grease bottom only of 9×5-inch or 8×4-inch loaf pan with oil.
2. In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
3. Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.
Makes 16 servings

Version 2 GF PUMPKIN BREAD

1 c. canola oil
3 c. sugar
4 eggs, beaten
1 – 15 oz. can of pureed pumpkin
3-1/2 c. Gluten Free flour blend
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
½ tsp ground cloves
2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2/3 c. water
½ c. unsweetened natural applesauce

Combine oil, sugar, eggs. Add pumpkin and mix well.
Sift together all dry ingredients and add to pumpkin mixture.
Add water and applesauce and mix well.
Pour in two lightly greased loaf pans. (Or 1 4-loaf Pampered Chef pan and 1 loaf pan)
350 degrees for 50-60 min.

Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Icing from glutenfreegoddess.blogspot.com

Pumpkin Flan

Pumpkin flan from Food Network’s Ellie Krieger.

Pumpkin muffins
Sippers Coffee House has been baking gluten-free pumpkin muffins.  They use a standard pumpkin muffin recipe and add a teaspoon of xanthan gum to give the muffins more lift. You can preorder if you prefer for them to do the work.

Do you have a favorite gluten-free pumpkin baked good recipe?  Do you even dare share it with us.  My favorite is to roast the pumpkin seeds.  MMM,

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Recipe: Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

I know I don’t do recipes that often, but 4th of July is here and it is time for outdoor bbq’s and family gatherings.    You can substitute anything you want in this, but I will tell you, the parsley, quinoa and the dressing really make this dish.  After I made this my boyfriend claimed this is the best thing I have ever made.  That is quite a statement, because I cook a lot for him.  I also use the cumin dressing all the time, it is easy to make from ingredients I have on hand pretty much all the time at home.

This dish has been adapted from a recipe I got from Pinterest from the blog Eating-for-England.com. Quinoa is gluten-free and nutrient dense. It is a perfect substitute for pasta or rice. However, it doesn’t have too much flavor so you need to enhance it with yummy ingredients like below.

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil
• 1 3/4 cup water
• 1/2 can black beans, drained and rinsed
• ½ can corn
• ¼ cup chopped carrots
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red or yellow bell pepper, chopped into chunks
• small handful cilantro or parsley, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. 

Adjust seasoning if necessary. Doesn’t this look yummy?  It is super delicious and nutritious.  Serve with tortilla chips and a refreshing, cold beer.  Do you have any favorite 4th of July dishes?

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