Gluten-free Chex Clusters Treat

Gluten-free has finally gone mainstream when General Mills Cereal advertised gluten-free Chex on primetime television.

The cereal giant, General Mills, is known for manufacturing cereal favorites like Lucky Charms and Cherrios, and Chex. Chex is nothing new on the shelves. But what is new is their advertising technique aiming toward the growing audience of gluten-free dieters.
If you or someone you take care of is on a gluten-free diet, no doubt you felt the same sentiments as the commercial’s “mom” who exclaimed that no longer does she have to tell her gluten-intolerant child no when it comes to eating a delicious breakfast cereal.


Or if you are like me, you’re happy to actually shop in the “normal” aisle in the grocery store without having to venture to the hidden “special” needs sections.

No longer do you have to travel to natural food stores or purchase bland, twig tasting cereal. Most Wal-Mart, Safeway, or other major grocery store offers the five varieties of Chex, Cinnamon, Honey Nut, Chocolate, Rice, or Corn, and for a fraction of the cost compared to other fellow gluten-free counterparts.

And Chex doesn’t have to be just for breakfast.  Follow this recipe Chex Clusters for a fun sweet treat for any time of the day.

INGREDIENTS:

9 cups of Rice or Corn Chex

¼ cup butter or margarine (use dairy-free butter, if desired)

1 tsp. vanilla

1 ½ cups powdered sugar

DIRECTIONS:

1. In a large bowl, measure the cereal; set aside.
2. Place liners in 24 cupcake tins.
3. In a small microwavable bowl, microwave butter on High for 1 minute.
4. Stir in vanilla.
5. Pour mixture over cereal until evenly coated.
6. Add powdered sugar.
7. Using your hands gently toss the cereal until fully covered with sugar.
8. Drop cereal mixture into each cupcake liner.
9. Store in the refrigerator until clusters are firm.

Add these fun mixtures while mixing the powdered sugar:

1 cup dried strawberries, bananas, or cranberries

1 cup coconut flakes

1 cup nuts of choice

1 cup semisweet chocolate chips, white chocolate, or peanut butter chocolate chips

Gluten-Free Chicken Fettuccine

Ahh...the days of spaghetti with meatballs and chicken fettuccine is only an euphoric memory since the prescription of my gluten-free diet.

But I refuse to just sit and reminisce of my once glory gluten days. The other day I purchased gluten-free fettuccine by DeBoles and set out the ingredients to recreate one of my most beloved recipes I formerly enjoyed.

Now you know cooking gluten-free pasta is not the same as regular pasta. It's a skill; a skill I taught myself after mishaps of cooking too long (mushy noddles) or not long enough (twig-like noodles). But with a careful eye on the clock (obey the 6 minute rule), and occasion tender stirring, my pasta comes out perfect.

With a handful of fresh ingredients, you too can create a meal in less than ten minutes. Grab a bottle of wine, toss crisp mixed greens for a side salad, and you will have a meal that will replace your memorable experiences of pasta dishes.

INGREDIENTS

8-oz package of DeBoles Gluten Free Rice Fettuccine (or any other desired pasta)

1 TBS oil, or more for the liking

1 cup sliced white button mushrooms

1 medium tomato, sliced into eighths

1 medium zucchini

2 garlic cloves, minced

1 TBS crushed oregano

4 (3-0z) cooked skinless chicken breast, sliced into chunks

DIRECTIONS:

1. Begin boiling water for pasta; make pasta according to directions.


2. In a large skillet, heat oil over medium heat.


3. Saute mushrooms for about 1 minute.


4. Add tomatoes and zucchini, and stir for about 3 minutes or until vegetables are tender.


5. Add garlic, oregano, and the chicken and mix until chicken is heated through.


6. Remove lower the heat to low.


7. Make pasta according to directions.


8. Remove skillet from heat.


9. Rinse the pasta with cold water then immediately add pasta to the skillet and mix with chicken and vegetables until fully mixed.


10. Add more oil if the pasta is too sticky. Heck, add more oil anyway.


11. Serve immediately; gluten-free pasta hates the cold.

You know you want more recipes. Get my cookbooks, Gluten-Free and Dairy-Free for the Frugal and Lazy Cook and Bake Your Cake and Eat it Too!

Product Resource: http://www.deboles.com/products/gluten-free-products.php

Link: http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte

Gluten-Free, Egg-Free, Dairy-Free Zucchini and Chive Cornbread

This recipe is not your typical southern corn bred Mama is use to cooking. Slice into thin slices to make into sandwich bread or slop of GF gravy (recipe in my book). Remember this takes practice, so for your first time baking GF, expect not-so-perfect results.

INGREDIENTS
1 cup Bob's Red Mill Gluten-Free All Purpose Flour
1 cup ground cornmeal
1 1/2 tsp baking powder
1/4 tsp. baking soda
1/4 cup sugar
1/2 tsp salt
2 tsp. garlic
1 tsp Xanthan gum
2 eggs or egg replacer equivalent
1 cup milk, room temperature, I used unsweetened almond milk
1/4 cup vegetable oil
1 small zucchini, shredded
1/4 cup chives, dried or fresh

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Lightly oil nonstick 8-inch loaf pan.
3. Sift flour, cornmeal,baking powder, baking soda, sugar, salt, garlic, Xanthan gum in a large glass bowl.
4. In another bowl, whisk the eggs until frothy, then mix in the milk and oil until blended.
5. Gradually add the dry ingredients to the liquid until thoroughly blended. Mixture will be thick.
6. Add zucchini and chives and mix thoroughly.
7. Spread into pan.
8. Bake 25 - 30 minutes, or until top is golden.
9. Remove from pan within 5 minutes.
10. Refrigerate and eat within 2 days or freeze up to a month.

VARIATIONS

• Muffins: Line 12-cup muffin pan with liners or spray with non-stick cooking spray and fill 3/4 full. Bake for 15 minutes or until tops are golden.
• Low Fat: Add 2 TBS Applesauce and 2 TBS oil instead of the 1/4 oil.
• No Sugar: Replace sugar with 1/4 agave or honey, but reduce the liquid by 2 TBS. Or what I did, deleted the sugar completely and proceeded with the low fat variation above.

TIPS:

• Too soggy: The outer crust is golden, but the center or bottom of the pan is too soggy, Put tin foil on top and increase the temperature by 25 degrees and bake another 3 to five minutes.
• Adjust to altitude: I lived in Colorado and then I lived in Florida so I know what a difference altitude makes. For higher altitude, gradually decrease liquid, 2 TBS at a time and increase temperature to 375 degrees.
• Babysit your oven: All ovens are different and temperamental, so for the first time observe closely how your oven bakes, then make adjustments if needed. I baked mine in a conventional oven, but I found it very soggy, so I increased the baking time, which helped.

Serving gluten-free cookies in a gluten-filled world

Ahh. Nothing screams happieness more than walking in the door of your home to feel the presence of baking.

Yesterday I had my father-in-law, his wife and son for an afternoon visit. Although I have been married for nearly three years, I still like to impress the in-laws with my Betty Crocker persona.

Well, I didn't have time to go all-out Betty Crocker. So I cheated. I grabbed one of my GF cookie mixes, Authentic Foods, and began whipping up their Chocolate Chunk Cookie Mix.

I knew it would be risky because I have never used any Authentic Foods products. But hey, I didn't have time to play it safe. They were arriving in less than half an hour.

With speed and precision, I mixed the ingredients needed, plus adding my own twist, of course. I substituted 4 tablespoons of the oil with same amount of applesauce, then added two tablespoons of oil.

Again. Another risk.

But I live dangerously.

I drop about a tablespoon's worth of dough on the sheet, purposely making them small. You see, my husband, Ted, is known for inhaling dozens of cookies in one setting, so I figured if I make them small, he will psychologically think he is getting more. Smart, I know. Deceptive, you bet.

I baked my first batch of dozen cookies in a small toaster oven instead of the oven. I live in Phoenix where it is 112 today. I have no interest adding heat to injury.

While I waited, I steal a bite from the cookie dough. I know there is some medical study that warns about licking the bowl of raw cookie dough, but I didn't care. I had to taste the batter first. I am like the king's cup bearer. Taste the food first, then serve it, even if sickness or death is afflicted upon the cup bearer.

Ok. So I am exaggerating. I was just hungry.

After 8 minutes, the timer announced the cookies were done. Suddenly my husband appeared. Together we sampled the cookies.

Wow! It was not only good, but absolutely sinful. Of course I stopped at my first sample, but Ted assured additional samples were required.

There were some leftover by the time the in-laws arrived. Unfortunately they were stuffed from just enjoying lunch at an Italian restaurant, but after watching my husband inhale a few more, they took one.

Their response? Positive. Like me there were surprised. Something about a gluten-free label on cookies is translated as dull, crumbly, disgusting. But Authentic Foods was a true delight. I look forward to baking with their other products.

Now I better go downstairs to make sure Ted left me at least a crumb.

The bakery Victory

I'm hungry. No. I am starving. Although I am sitting in a bakery, I cannot eat. Not because I don't have money, but simply because I can't.

I'm on a diet. Not the eat-nothing-get-thin diet, but a eat-and-then-die diet. Ok. So I literally wont die, but somedays the pain I feel makes me feel like I am dying.

You see, I can't eat gluten, which translates I cannot eat anything that has wheat, barely, or rye. A simpler translation: I cannot eat anything in this little bakery hosting crumb topped muffins, buttery scones, and colorful frosted cupcakes.

And coupled with my gluten abstinence, have to stay farther away from dairy. Let's just say dairy and I aren't good friends.

Behind the glare of the display glass, the glutinous, dairy-filled delectables are screaming at me. You want me. You need me.

Is this overly obsessive. Yes. But is this necessary. You bet.

I have too busy of a life to fall vitcim to severe stomach discomfort that lasts for hours, even days. And I have my overall future to look out for.

Gluten can create new promblems for me as I age. Osteoporosis, anemia, diabetes, just to name a few.

Pondering over my options between sacrificing a day of my life as a bedridden slum or walk away as a proud woman defeating my inner cravings, I choose to retrive from the quizacal stare of the baker and shuffle to the far corner of the bakery, waiting for my three friends to join me with the airy donuts and fresh baked cookies.

As they sit next to me with their irresistible looking sweets, I slip out a gluten-free nutritional bar and discreetly eat the fruit based, nutty "cookie", satisfying my sugar craving. But who am I fooling? The taste of dates linger on my pallet as I watch the remnant of a chocolate glazed donut stuffed in my friend's mouth.

One of my friends looks at me and comments on my superpower strength to withstand eating gluten.

Another wished she was like me.

And between bites, my other friend said she really admired me.

I had to smile. So here I am envying their ability to inhale anything their sticky fingers can grab, and they envy my ability to put my hands in my pocket and walk away.

And you know what? I'm proud of myself, too. Today is another victory.

Bob's Red Mill gluten-free, vegan banana-nut muffins

Nothing is more comforting than the scent of home baked muffins. The sweet aroma permeates the air beckoning everyone to gather in the kitchen. The traditional glutinous-dense treat is often refused by individuals on a gluten-free (GF) diet, but more companies are creating GF products, giving everyone the opportunity to enjoy the nostalgia of an edible enlightens.

Bob's Red Mill All Purpose Flour is a must have in the GF pantry. With many versatile recipes, this flour can transfer from oven-baked sandwich bread to a vegan banana -nut muffin delight.

Not only is it a challenge to find a great recipes that suits the dietary needs of individuals abstaining from gluten, but there is an added pressure to discover a recipe that omits all dairy and egg products. The recipe below is the delicious GF and dairy-free adaptation of the popular banana-nut muffin.

Stock up on Bob's Red Mill at Trader Joe's, Whole Foods, or Costco.

Heat up the oven and watch the crowd pile n the kitchen begging for more.

Bob's Red Mill Banana-Nut Muffins

yields:12

Ingredients

1 cup Bob's Red Mill All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 tablespoons pumpkin spice

1/2 tablespoon cinnamon

2 tablespoons oil

1/4 cup honey

1/3 cup applesauce

1/4 cup vanilla soy, almond, or rice milk

1 1ablespoons vanilla extract

2 medium bananas, mashed

1/4 warm water

1/2 cup walnuts

Directions:

1.Preheat oven to 350 degrees F. Line or lightly spray 12-cup muffin tin.
2.In a large bowl, sift or mix flour, baking soda baking powder, xanthan gum, salt, pumpkin spice, and cinnamon.
3.Gradually add oil, honey, applesauce, milk, and vanilla. Mix well, but don't over mix,
4.Fold in the bananas, water, and nuts until fully mixed.
5.Equally pour batter into muffin cups.
6.Bake for 22 minutes on center rack, rotating the tin halfway.
7.To determine if the muffins is done, gently prick the center with a toothpick to see if it comes out clean.
8.Cool for 10 minutes (if you can wait that long) on a wire rack.
9.Serve with warmed honey or Earth Balance

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Enjoy Life's Crunchy Parfait

Enjoy breakfast with Enjoy Life's newly branded cereal, Crunchy Flax or Crunchy Rice as a topping for a delcious parfati.

Crunchy Parfait

Serves 1

Ingredients:
1 8-oz container of non-dairy yogurt
1/2 cup fresh berries of choice
1/2 cup Crunchy Flax or Crucnchy Rice
1 16-oz tall glass

Directions:

• Pour half of the yogurt on the bottom of th glass.


• Layer 1/4 cup of berries.


• Layer 1/4 cup of cereal


• Layer the remaining yogurt, berries, and top with cereal