Pumpkin spice muffins recipe

 

Pumpkin spice muffins

These are wonderful, came from my son's counselor

GF Pumpkin Muffins (makes 24)
2 1/2 cups GF flour (I use Bob's)
3/4 cup coconut flour (I use rice flour b/c I have it)
2 cups pumpkin (I use Libby's)
1 tsp salt
1 cup veggie oil
2 tsp baking soda
1 cup sugar
1/2 cup maple syrup (I use molasses b/c I like it)
1/2 cup milk (or milk alternative)
2 Tbs pumpkin spice mix
4 eggs


Preheat to 350. Mix dry in large bowl. Wisk wet together and fold into dry mixture until smooth.
Line your muffin tins and sray insides with Pam. Approx 1/4 per muffin. Bake 20-25 minutes.


We like them with cream cheese frosting, but they don't "need" them. I use the blue lid Pilsbury b/c it is GF. I believe it is also CF.
These were a great addition to holiday morning breakfast b/c they serve many. We make them over the weekend and eat them for breakfast and Luke likes them in his lunchbox.
Enjoy! Let me know if you ever get a hankering. We cook like crazy and have figured out some awesome recipes.

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Raw Vegan Ranch Dressing

Raw Vegan Ranch Dressing

I found this recipe on a facebook page called Hail Merry. I thought I would share it with the group.

Every now and then, to spread the raw, vegan, gluten-free love, we like to toss out some of our favorite raw food recipes . . . today is quick easy, yet all sorts of tasty! You know it, you love it, it's RANCH! Raw style!

Raw Ranch Dressing

½ cup lemon juice

1 tablespoon Celtic Sea Salt

1 tablespoon dried chives

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 tablespoon dried sage

1 cup whole, raw macadamia nuts

1/3 cup cold-pressed olive oil

Blend all of the ingredients until very smooth. Add water to achieve desired consistency.

Pour over chopped salad of choice:

Raw brocolli rabi

Raw cauliflower

Raw red pepper

This is an excellent site and has tons of gluten free and dairy free and raw recipes; also other allergy-free recipes too.

If you go to facebook type in Hail Merry into facebook's search bar.

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Spiced Banana Walnut Chia Muffins

 

Spiced Banana Walnut

Here is the original recipe that was posted. As you can see it uses both eggs and Chia seeds. The eggs are seperated and they are whipped to help with volume and leavening. Using chia or flax egg sub with not work with this recipe unless you don't mind a flat muffin.  
Spiced Banana Walnut Chia Muffins
(SOURCE: Lori Bakes Gluten Free)
DRY INGREDIENTS:
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup potato starch
2 TBS sweet rice flour
2 TBS ground chia seeds
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cardamom
1 tsp. orange zest
WET INGREDIENTS:
1-1/4 cups mashed banana puree
1/2 cup applesauce
1/2 cup agave syrup
3 TBS extra virgin olive oil
1TBS vanilla extract
2 eggs, separated
TOPPING:
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Line 14 muffin cups with paper liners and spray with nonstick cooking spray; set aside. Mix dry ingredients together in a large bowl; set aside. In a medium bowl stir together the banana puree, applesauce, agave, oil, vanilla and egg yolks. In a separate small bowl, whip egg whites until foamy and soft peaks form. Stir the wet ingredients into the dry just until moistened. Fold egg whites into muffin mixture and spoon into prepared muffin cups. Sprinkle tops with chopped walnuts. Bake for 18-20 minutes at 350 degrees or until a toothpick inserted into the middle comes out clean. Store in an airtight container. YIELD: 14 muffins

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Lori's GFCFSFEF Sandwich Bread

 

Sandwich Bread

Thanks Jamie and no need to kill for a recipe! LOL here it is posted below. i thought it was in the circus but it wasn't therefore, I will post it again now. Good Luck,
Lori Bakes

Lori's GFCFSFEF Sandwich Bread

SOURCE: Lori Bakes Gluten Free

DRY INGREDIENTS:

2-1/4 tsp. (1 packet) dry active yeast

1 C brown rice flour

2 C white rice flour

3 tsp. xanthan gum

1/2 tsp. unflavored gelatin

1/8 tsp. powdered Vitamin C crystals (ascorbic acid)

1/4 Cup sugar

1-1/2 tsp. salt

1-1/3 C GFCF nondairy dry milk powder substitute (ex. Darifree)

WET INGREDIENTS:

1/4 C canola oil

2 Tbsp. ground chia seed (ex. Salba) mixed with 6 Tbsp. warm water

1-3/4 C warm water (additional)

BREAD MACHINE:

In a medium bowl, combine dry ingredients; set aside. In a small bowl, mix together chia seed and 6 Tbsp warm water; set aside until congealed (at least 10 minutes). Spray the paddle of the bread pan with nonstick cooking spray. Place wet ingredients into pan, add dry ingredients on top. Carefully seat pan in bread machine. Select the DOUGH cycle. After mixing has begun, help any unmixed ingredients into the dough using a spatula. Let rise approximately 25 minutes or until bread has about doubled in size. DO NOT let the bread over proof or rise to the top of the baking pan. Press STOP and then select the BAKE ONLY cycle. Set the machine if able to 350° for 1 hour. When baking has completed, turn bread out onto a wire rack to cool completely before cutting or storing.

HAND MIXING:

In a small bowl, mix together chia seed and 6 Tbsp warm water; set aside until congealed (at least 10 minutes). Place the wet ingredients in the bowl of your heavy duty mixer, turn the mixer to LOW and add the dry ingredients gradually. Turn the mixer to MEDIUM-HIGH and beat for 8-10 minutes or until bread dough is smooth, well mixed and looks like thick cake batter. Pour batter into a greased and rice floured 10-in.x 5-in. loaf pan; put in a warm, draft free area and let rise for about 25 minutes or until bread has just about reached the top of the pan. DO NOT let the bread over proof. Bake in a preheated oven 350° for 1 hour. Use a toothpick to test for doneness. Cool for 15 minutes in pan and then remove to a wire rack to cool completely before cutting or storing.

Yield: 1-1/2# loaf

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Pineapple Date Bars recipe

 

Pineapple Date Bars 

Pineapple Date Bars

Preparation time: 15 min Servings: 8
Cooking time: 30 min

Ingredients:
2 eggs, lightly beaten
1/2 cup whole wheat flour, sifted
1/2 cup shredded coconut
2 oz unsalted butter, melted
3/4 cup dates, chopped
1 lb canned unsweetened pineapple pieces
1 cup self-rising flour, sifted
1/4 cup brown sugar
1 cup old fashioned oats
Cooking Directions:

Preheat oven to 350°F. Grease 1 10x12 in. baking pan. Bring dates and pineapple with juice to a boil in a heavy saucepan over medium=high heat. Reduce heat to medium-low and simmer 5 minutes. Drain fruit, reserving 1/2 cup juice. Combine pineapple mixture, sifted flours, and next 3 ingredients in a large bowl. Stir in butter, eggs, and reserved juice. Mix thoroughly. Transfer mixture into pan. Bake about 20 minutes, or until golden brown. Cool in pan

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gf/cf and considering low thiol, is it feasible?

 

Hello All

I'm considering trying a low suphur diet for a week, in order to do that I can only
eat the following foods (have taken out foods I don't eat). Could I manage on this
type of diet for about a week? Any recipes that you can make from these would
be gratefully appreciated, cheers. Also please let me know if anything here has
gluten or dairy added to it so I can take that out as well.

• abalone, acorn squash, almond milk, anchovies, artichokes (french), avocado
• bacon, bamboo shoots, beef, beef liver, beets, bilberry extract, bologna, breadfruit
• brown sugar, buckwheat, bulgar wheat, butternut squash, cantaloupe, caraway, carp
• carrots, casaba melon, dairy free butter, celery, chicken dark meat, chicken liver
• cinnamon, clams, coconut dried/fresh, corn (sweet), cottonseed oil, dates, dried fish
• duck, eel, fermented fish, figs, flounder, game hen, game meat, gelatin, ginger root fresh
• goose, grapefruit, grapefruit juice squeezed, guava, halibut, ham,
  
• herbs fresh – basil thyme, rosemary, honey, honeydew melon, jerky, king mackerel, kiwi
• kumquats, lemons, lettuce, limes, lobster, loquats, mackerel, mahi mahi, mangoes, marjoram
• meats prepared with tenderizer, mushrooms, non-frozen lemon juice, oats, octopus, oyster
• parsley, parsnips, pears, pepper white, persimmon, pheasant, pigeon, pomegranate, pork
• pork liver, potatoes, quail, rice, rice milk, salmon, salt, sardines, scallopini, seeds – sunflower, linseeds, pumpkinseeds, flax, semolina, sesame oil, smoked fish, smoked herring, soybean oil
• spaghetti squash, squashes - acorn, butternut, spaghetti, summer, winter, yellow crooked neck, zucchini, sweet potato,  trout, turkey, vinegar (white), water chestnuts, watermelon
• white sugar, winter squash, yams, yellow crooked neck squash, zucchini

Alexis

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need is a really good natural based doctor and start some supplements

 

you need is a really good natural based doctor and start some supplements. Magnesium/b-6 helps calm. We added Taurine (sp) and that helps here. There are others.

But you are only 5 months into things, he may have been doing a gluten dump. Although the pizza didn't help any.

Have you checked for yeast? heavy metals?

Have you googled Risperdal. I did years ago because I was ready to put my son on these drugs after all, all the docs said it was adhd, but after reading I said no way in hell, and that is when we got hit with Celiac which makes sense now. I think everyone needs to google the drugs before going on them. And ask are you ok with this?

And boy do I understand an extremly hyper child. I don't think my child slept for two straight years. I know hitting your breaking point with sanity. Hell I'm still trying to get my sanity back. But I also know the flip side now, and how yeast could be your issue, or if the child is filled with heavy metals he can be hyper. Which every child has heavy metals. but can the child detox them? My oldest could not. Which is one of the reasons for the hyperness he had.

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I have a hearing loss

 

I have a hearing loss. Mine started in my twenties. I have a degree in Deaf Educ. If you have questions about how to help him, just drop me a line. I have no idea how old he is, if he is talking, etc. Hearing loss can be caused by many things. I don't hear well below 45 db. Words have to be above 85 for me to understand with 90% accuracy. That was my test two years ago. My hearing has worsened since then. I have meneire's disease. There are several with hearing loss in my family so I figure mine is genetic. 

Let me know if I can help.

maryruth

cup

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Okay cooking looking for a recipe

 

Hi everyone,

I'm getting really sick of the bland food I'm eating on SCD right now. I'm trying to find a recipe using the following ingredients, but I haven't had much luck. Acorn squash, lamb, honey, applesauce, cheddar cheese. Can you help me out? I'm headed over to the recipes to see if there's a recipe there.

Renee

cup

There are several lebanese dishes that use lamb and acorn squash.  The most traditional would use a grain to stuff the squash but since that is out, you could do it with the honey and cheese instead.  Just google lebanese food lamb & acorn squash and see everything that comes up ...

Stuffed Acorn Squash with Lamb

Lamb and Acorn Squash Tangine

Lamb Curry Acorn Squash

Spicy Lebanese Lamb-stuffed Squash

Spiced Lamb with Cherries (use honey instead) in Acorn Squash

I bet you could work with them and come up with something really great.  Many middle eastern countries use lamb more than traditional N. American cuisine so think outside the box.  :-)

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Pizza Joe Crescent Sandwiches

 

Pizza

Pizza Joe Crescent Sandwiches

1/2 lb ground beef, cooked, drained
1/2 cup chopped pepperoni
1/3 cup pizza sauce
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese (4 oz)

1. In 10-inch skillet, mix beef, pepperoni and pizza sauce. Heat to boiling over medium-high heat, stirring occasionally.

2. Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon meat mixture in center of each rectangle; sprinkle with 1 tablespoon of the cheese. Fold dough over filling; press edges with fork to seal. Sprinkle with remaining cheese. Place on ungreased cookie sheet.

3. Bake at 375°F 18 to 20 minutes.

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Freezing Single Serving Enchiladas

 

I'm planning to make a huge batch of chicken enchilada's for lunches, but not sure about the best way to freeze them.  I don't have enough containers to freeze them in the container, plus I think it would take up too much room in the freezer.  But, if I freeze directly into ziplocks I'm worried that they will all fall apart before they freeze, not to mention it will be very messy with the sauce in the ziplock as well.  Also, I don't think I can freeze them in a pan, then seperate to freeze individually because with the sauce and cheese over the top it would be difficult to see the individual enchilads and without sauce they would be too dry and the tortilla would break apart (I'm using corn tortillas).

What is everyone else's best method for doing this?

thanks!

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Left Over Hamburger Buns

 

I have several packages of hamburger buns left-over from a reunion this weekend.  I was going to freeze them to use when we have burgers and chicken sandwhiches. but I don't see us eating that many in the next year!

 

So, what are some other uses for hamburger buns?

 

I was thinking about using the thick top bun to make garlic bread then freeze.  Does anyone have a T&T recipe for garlic bread?

 

As I was eating a frozen store bought waffle for breakfast, I thought about making french toast out of the less thick bottom bun.  Do you think this would work?  Does anyone have a great T&T french toast recipe?  Everytime I make it, it turns out bad!  I think I need a new recipe!  :)

 

Thank you!

cup

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Xanthan Gum / cupcake of the month

 

I saw an easy one you might be able to do a sub with. It's

1 cup heavy cream (maybe use mimic creme)
1 cup honey

Combine and cook until soft ball stage.

Of coure you would cook a shorter time for sauce.

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the first weekend of the month for my big cook

 

I've been reserving the first weekend of the month for my big cook. This
time (on November 5/6), it will be:

Spaghetti sauce (6 quarts)
Meatballs (a few pounds worth)
Bean-and-cheese burritos (about 4 dozen)
Pork potstickers (100-200 depending on cost of ingredients)
Quiches (4 for the house; 4 for a party I'm helping with later in the month)
Kimchi (I'll fill my usual container, which I'm guessing is a couple quarts)

I may also put up 2-cup containers of cooked beans and grains to use for
quick meals, if I have extra time/energy.

Serene

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possible reaction to ingredients?

 

Any of these ingredients could cause a reaction depending on the person. I agree with Marcie, look at what you have eaten in the past 5 days and cross reference with what is in the mix. One or more of my family can't tolerate potato starch, xanthan gum, millet flour, sorghum flour, and yeast. Whatever you do, keep a detailed food diary for everyone on a special diet including symptoms so you can see patterns. Any of the ingredients that are in there that you haven't eaten in the past 5 days, you should test individually as much as possible to eliminate them as suspects. Good luck!

Cheryl G

cup

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Looking for a GFCF Pumpkin pie recipe

 

Pumpkin pie recipe

My little guy can't have eggs...
So I found this on Gluten-Free Goddess, and it taste YUMMY!
It makes it's own 'crust' and is SO easy!

In a food processor bowl add:

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
(I use Hemp Milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
(I use Palm Oil)
1 tablespoon Ener-G Egg Replacer
(I omit this and it still works GREAT!)
3/4 cup organic light brown sugar
1/2 cup GF buckwheat flour
2 tablespoons arrowroot or tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger (I omit this too)
1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven at 350 degrees for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.

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tortilla chips

 

We are very new to the diet, and I had a question about a product.  I bought the Archer Farms brand blue corn with flaxseed organic tortilla chips from Target.  It looks OK to me, but I want to make sure.

organic Blue Corn
organic sunflower oil
organic flax seed
salt
trace of lime


cup

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Spiced Banana Walnut Chia Muffins recipe

 

I was able to get this muffin completed today as well. This muffin is not as dense as the pumpkin and therefore makes 14 instead of 13. 
P.S. I was at the store and just saw they had "blueberry" and "raspberry" agave - wow! What good things would they help to sweeten.

Spiced Banana Walnut Chia Muffins

(SOURCE: Lori Bakes Gluten Free)

DRY INGREDIENTS:

1/2 cup brown rice flour

1/4 cup sorghum flour

1/4 cup millet flour

1/4 cup tapioca flour

1/4 cup potato starch

2 TBS sweet rice flour

2 TBS ground chia seeds

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cardamom

1 tsp. orange zest

WET INGREDIENTS:

1-1/4 cups mashed banana puree

1/2 cup applesauce

1/2 cup agave syrup

3 TBS extra virgin olive oil

1TBS vanilla extract

2 eggs, separated

TOPPING:

1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Line 14 muffin cups with paper liners and spray with nonstick cooking spray; set aside. Mix dry ingredients together in a large bowl; set aside. In a medium bowl stir together the banana puree, applesauce, agave, oil, vanilla and egg yolks. In a separate small bowl, whip egg whites until foamy and soft peaks form. Stir the wet ingredients into the dry just until moistened. Fold egg whites into muffin mixture and spoon into prepared muffin cups. Sprinkle tops with chopped walnuts. Bake for 18-20 minutes at 350 degrees or until a toothpick inserted into the middle comes out clean. Store in an airtight container. YIELD: 14 muffins

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Salsa Chicken recipe

 

Salsa Chicken

4 skinless, boneless chicken
breast halves4 teaspoons taco seasoning
mix1 cup salsa1 cup shredded Cheddar cheese2 tablespoons sour cream
(optional)

Preheat oven to 375 degrees. Place chicken breasts in
a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides
of chicken breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35
minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to
5 minutes, or until cheese is melted and bubbly. Top with sour cream if
desired, and serve.

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Cheesy Mashed Potatoes

 

Cheesy Mashed Potatoes

4 large baking potatoes,
peeled and cut into 2-inch chunks8 ounces shredded sharp
Cheddar cheese1 cup milk1 (8 ounce) container sour
cream1/2 cup butter1 teaspoon salt1 teaspoon ground black
pepper1 tablespoon dried dill weed4 ounces shredded sharp
Cheddar cheese

Place the potatoes into a large pot and cover with
salted water. Bring to a boil over high heat, then reduce heat to medium-low,
cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry
for a minute or two. Preheat an oven to 350 degrees. Grease a 9x13-inch baking
pan. Transfer the potatoes to a food processor. Add 8 ounces Cheddar cheese,
milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth.
Pour mixture into the prepared baking pan. Sprinkle with the remaining Cheddar
cheese, then cover with aluminum foil. Bake in the preheated oven for 30
minutes. Remove foil and continue baking until the cheese is lightly browned,
15 to 20 minutes more.

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Mitchell's Favorite Meatloaf

 

Mitchell's
Favorite Meatloaf

1 lb. ground beef

1 egg

1 cup Italian bread crumbs

1 cup Parmesan cheese

Non-stick cooking spray

Preheat
oven to 325 degrees F.

Mix together ground beef, egg, bread crumbs and cheese to form a loaf.

Place in a pan sprayed with non-stick cooking spray.

Bake for 75 minutes (a little longer if necessary).

Tips: Can be glazed with your tomato-based sauce 20 minutes before
done. Great cold for sandwiches.

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Substituting almons for what?

 

Your body stores fat when you take in carbs.  Carbs break down more quickly and they trigger insulin which helps keep your blood sugar level.  Another 'job' of insulin is to 'unlock' fat cells for storage.  So if the bars are triggering fat storage, they have enough carbs in them to trigger insulin.  You want to try to modify them so they do not. First, you don't say how much applesauce or prune sauce you are using.  If they contain sugar (added) they will have more carbs than unsweetened.  Don't get me wrong, fruits are healthy in moderation but they are a source of carbs (fructose).  And if you are using quite a bit of fruit sauce, you will want to find something else to bind your seeds/nuts together. You might try making the bars using nut butter instead.  Make sure you use unsweetened.  And generally you don't have to bake nutbutter bars but you do need to keep them refrigerated so they will hold together in my experience.  You could also halve the fruit sauce you use and use half nut butter and half fruit sauce.  Contrary to what we read, fatty foods do not make us fat.  Sweet and starchy foods do.  Overeating though, in any food group will contribute to the problem so watch your portions and watch your carbs. You don't mention what else you are eating so it is difficult to tell from your overall diet.  Also, as you know medications (or going off them) can affect how your body responds to all sorts of things. I'm sure others will have answers as well. cup answer  Thank you for your response. I try to cook without sugar and usually if I am buying something like applesauce it is without sugar. I am not crazy about nut bitters at all. I am going to try to make my own apple sauce and prune sauce so I do not have to deal with the preservatives and etc. that they might put into things and me not knowing. I don't eat a lot of stuff either so I stated making these bars so I would eat. I guess I will go back to the drawing board and see how I can play around with it. Plus the medication does effect me very badly and I will never take another shot again in my life. Thanks for the info.

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Creepy Treat Bags

 

Here are the final items that made it into the treat bags:
cup
Creepy Treats

Witch's Wart – White Gumdrop (Jelly Belly White Champagne Bubbles)

Bat Blood – Cinnamon Red Hots (Ferrara Pan)

Ghost Farts – Mini Marshmallows (Jet Puffed)

Vampire Teeth –Red & White Candy Corn (Jelly Belly Giant Corn Mix)

Skeleton Bones – Sugar Candy Sticks (Candy Cigarettes)

Werewolf Claw Nails – White Pumpkin Seeds (David's)

Spider Heads –Mini Chocolate Chips (Enjoy Life)

Alien Eyes –Black Gumdrops (Dots or Crows)

Mummy's Cloth Wrap –Roasted Coconut Strips (Danielle's)

Zombie's Bloody Leech–Gummy Sweet Strings (Lifesaver Gummy)

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Coconut Milk Whipped Cream

 

Coconut Milk Whipped Cream (Vegan, Gluten Free, Refined Sugar Free, Soy Free)

This recipe can easily be doubled or tripled. As a general rule of thumb the coconut milk doubles in size when you whip it so 1/2 cup becomes a cup of whipped cream.

Ingredients:
•1/2 cup full-fat coconut milk, chilled
•1/2 tsp vanilla extract
•1/2 tsp agave nectar (optional)

Directions:

Combine all the ingredients in a medium bowl. Using a hand mixer, whip at high speed for a minute or two until it becomes fluffy and whipped cream-like. 

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Green Polka Dot Box free membership offer expiring

 

Hey everyone
The Green Polka Dot Box free membership drive is coming to an end today. The email I received said they will be charging $50 for a 1 year membership starting tomorrow. They are opening for business on November 1st, which is just about a week away.


I wanted to share some of the items they are carrying and the prices in case you haven't had a chance to look. Here are a bunch:

Almond Breeze Choc Milk 32oz $2.07

Bob's Red Mill:
White Rice Flour $2.45
Pancake Mix $3.41
Pizza Crust Mix $3.32
Bread Mix $3.92
Flax Seed $3.51

Wild Planet Foods low mercury Albacore Tuna $2.40

Lundberg Short Grain Brown Rice $2.41

Pacific Naturals Organic Free Range Chicken Broth 32 oz. $2.92
4 x 8oz recipe size : $2.58
Organic Almond Milk (original) 32oz $2.26
Chocolate Almond Milk 4 (8 oz.) pack $3.10

Candy Tree Raspberry Twist licorice $1.98

Once Again Organic Peanut Butter $4.21

Orgran Rice & Corn Penne Pasta $2.44
Orgran Egg Replacer 7 oz $3.30

DeBoles Rice Fettucine $2.15
Multi Grain Penne $1.97

Spectrum Coconut Oil $4.56
Spectrum Natural Palm Shortening $5.43

Bakery On Main Cranberry Nutty Granola $4.81

Gluten Freeda Variety Pack Instant Oatmeal $3.47

Old Fashioned Gluten Free Rolled Oats 1.25 lb $4.32

Tempt Hemp Milk (variety of flavors) 32 oz $3.64

Mimicreme Sugar Free Creme Substitute 32 oz $4.02

Organicville Non Dairy Ranch Dressing $3.09

Tom's Fluoride free Peppermint Antiplaque, Tarter Control Plus Whitening Toothpaste $3.37

I would be very curious to get some feedback from you all about what you think of the pricing.

Anyway, you have nothing to lose by signing up for a free membership. You have no obligation to buy anything ... not ever... but you will not have another opportunity to get a membership for free.

They are committed to adding healthy new GF products, and are open to product suggestions. I've sent a bunch.. would be happy to pass along any product requests you may have or you can make the request directly. At the moment, they are selling 368 gluten free products and it will be increasing.

All products are GMO free and they will be starting a farm to table delivery of organic produce... rolling out on the west coast first and making its way across the country.

If you do decide to shop, 10% of what you spend will be credited to my account because I referred you, and I will be sending 100% of it to our list mama, BL, to help with her medical and other family expenses. I hope you will seriously consider signing up for a free membership.

If you have any questions, you can post on GFCF or email me directly.

I must admit I've always liked polka dots... lol.

Hope everyone had a nice weekend :)
Thank you for considering a way to help BL.
Sincerely,
Diana Reeves

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new to the gluten free lifestyle

 

Hi, We are new to the gluten free lifestyle we are also doing the fie program. It has been 5 days. During this period we have had no bread gluten free or any other tonight I made pizza with a well known gluten free mix that was pre made the ingredients are : whole grain rice flour,potato starch,whole grain millet flour,whole grain sorghum flour,tapioca flour, xanthan gum, active dry yeast (in a separate package)sea salt and guar gum . I am very sick to my stomach and very nauseous, no one else is (there is 7 of us) and I was wondering  if any of these products have made any one else sick? I am worried about using this brand again as A mother of 5 I can not be up all night sick. Any input would be greatly appreciated! cup

Thank you , Crystal

you would have to look at what you have eaten and not eatin in the past few days to see what you ate tonight that you may be having a reaction too. What was your liquid? If your liquid was dairy based it could be the dairy.

Back in Jan, we discovered my son can't handle gums, guar or x gum. Stomach ache and couldn't get out of the bathroom. He is four so it too a bit for me to figure this one out. Rice could also do that. So look at the ingredients verses what you have eaten and not eaten and see if something connects? I would start with the gum first. Don't have it for a few days and then try a product with it in but rice free and see if the same thing happens.

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Ideally a glucose tolerance test

 

Ideally a glucose tolerance test however, I know that is not always possible. An A1C can be beneficial . but it is just a average of blood glucose control . it does not show the ups and downs fluctuation. It may be better to get a monitor and watch it over a period of several weeks, several times a day to see what happens naturally with his blood sugar before eating, just after eating and within a 2-3 hours following eating.

That is what we used. Our son has "normal" blood sugars fasting ... but what was happening is his would pit out just after eating ... It would rise fast, and then rapidly fall down below normal. We would get readings as low as 50 sometimes ..cup

Melinda

I did 2 things yesterday after finding out that he is not diabetic.  Call his primary care for an appointment and googled how to test for Hypoglycemia.  The A1C from what I read does not show Reactive Hypoglycemia, but there are other tests that they can be done to find if he is or not.  Last night I had him eat some Greek Yogurt 14g of protein just before bed and this morning he was alert, calm and happy.  I made him a fried eggs sandwich on gf bread with 2 slices of cheese, and a bowl of strawberries & banana cut up into bites.  I have found that when his hands start to sweat it's usually a sign that he going down hill.  On top of that he'll start bouncing one leg heavily and when he curls up into himself it's just before the aggression.

Belinda

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take the number of carbs and subtract the number of fiber

 

For commercial blends it will be on the nutrition label on the package.  To figure net carbs, take the number of carbs and subtract the number of fiber.  So say something has 14 carbs and 6 fiber, the net carbs would be 8.  I try to keep my total carbs under 50 regularly and when aiming for weight loss, under 30 a day.  You have a growing boy so he will likely need a few more but you'll want to pay attention to his behavior to cue in to how he is reacting.  Also spread them out so they come with protein.  That way when the carbs go through and wear off the protein will have started to kick in.  Protein digests more slowly than carbs, giving a more steady and longer source of energy.  For non commercial blends, (those you mix), you'll find the nutrition info on the back of the individual packages.  Rice flours, potato starch, tappioca, corn, and bean are all going to be higher carb.  Bean will have higher protein than the others in that group.  Teff, aramanth, sorgum, etc will have some better proteins but still be starchy.  Nutflours, including coconut flour will be higher protein and lower carb.  Just think in terms of foods...   Potatos, rice, corn, cup beans, pasta....are all starchy and higher carb than meat and veggies.  If you eat potatos and pasta you will be hungry more quickly than if you eat meat and veggies.  I hope this helps. Karen Tressler

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My bread is great but the crust is tooo brown and taste almost burnt

 

I'd leave the foil on for at least 1/2 the cooking time, and I usually do foil the last half not the first.

I would decrease the heat to 375, but I would also suggest you get an oven thermometre to make sure your oven isn't cooking hot.

A bain marie (a pan of water beside the bread pan in the oven) may also help the crust stay lighter and less crusty.

BL 


cup


1) If your bread baked in the inside then your pan size was fine.
Generally a bread (loaf) pan is 8-1/2" x 4-1/2" or 9" x 5" or even a 10"
x 5" . So your pan sounds fine except for being dark Bakers Secret. If
those pans are used you need to adjust the temperature of your oven to
accomodate the heat it will conduct. Therefore always adjust DOWN 25
degrees when using a dark pan. Next time bake the bread at 375 degrees
and it should be fine.

2) Most breads bake 45-60 minutes so again if the bread was baked
inside, your timing is fine

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Green Tomato Cake recipe

 

Green Tomato Cake

Can you guess what I picked today??!! LOL
Still some left so tomorrow may be a pasta sauce or soup - stay tuned
Lori Bakes

Green Tomato Cake

(SOURCE: Lori Bakes Gluten Free)

Ingredients

• 4 cups chopped green tomatoes
• 1 tablespoon salt
• 1/2 cup oil
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/4 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 3 TBS sweet rice flour, divided
• 1 teaspoon xanthan
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins
• 1/2 cup chopped walnuts, optional

Directions

1.      Place chopped tomatoes in a large bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Next place in a food processor and process until the texture of crushed pineapple (will equal about 2 cups). DO NOT PUREE.

2.      Preheat oven to 325 degrees F. Grease and brown rice flour a 9x13 inch baking pan; set aside.

3.      In a small bowl, mix together 1/2 TBS sweet rice flour, raisins and nuts if desired; stir to coat and set aside.   

4.      In the bowl of your mixer, combine oil, sugar, eggs and vanilla; beat until creamy.

5.      Mix together flours including remaining sweet rice flour, xanthan, cinnamon, nutmeg, soda and 1/4 teaspoon salt; add to creamed mixture and mix well.

6.      Gradually add in processed, drained tomatoes; mix well. Stir in raisins and nuts. Pour into the prepared 9 x 13 inch pan.

7.      Bake for 50 to 53 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

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GFCF Pumpkin pie recipe

 

Pumpkin Pie

This is one my son likes:

Pumpkin Pie

from GFCF Kids

Makes 2 nine inch pies

2 gluten free pie pastries* (made from a mix or homemade)
1 1/2 cup sugar
1 tsp. Salt
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1/2 tsp. Ground ginger
1/2 cup tapioca mix or tapioca flour
4 large whole eggs
2 large egg whites
1 29 ounce can 100% Pure Pumpkin
3 cups vanilla flavored Almond Breeze

Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, cloves,
ginger, and tapioca into a small bowl. Beat eggs in a large bowl,
then add the canned pumpkin. Running the mixer, add the sugar/spice
mix, lastly add the Almond Breeze. Mix thoroughly. Pour into the pie
shells. Bake at 425 degrees for 10 minutes, turn down to 350 degrees,
turn the pies a bit if spots of the crust are burning, and bake for
another 20 to 30 minutes. Longer if it doesn't look done.

Do not try the knife in the pie to see if it sticks. This doesn't
work with this pie. Just refrigerate (overnight if possible).

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My bread is great but the crust is tooo brown and taste almost burnt

 

So today I tried my hand at muffins, which turned out awesome and bread the insides good. The crust of my bread come out really really brown and kind of had a burnt taste. I followed the baking instructions on the recipe. The inside was very springy like white bread and it tasted really good. I cut all the crust off. So I want to try this again. 

1. What is the best type of pan to bake bread in. I have a dark Bakers Secret I think the pan is 8.5 by 4.5 if you only measure the inside of the pan.

2. How long do you bake the bread for??? This recipe was at 400 degrees, 1st 10minute with foil on, then 30-40 minutes with it off.

Any help would be greatly appreciated. Now I'm going to finish munching down the soft yummy inside of my bread....

cup

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ACV for cold, flu, sore throat, sinus infection

 

ACV for cold/flu/sore throat/sinus infection:  2 Tbsp in hot water as tea.  Sweeten with honey or sweetner of choice to taste.  Or 2 Tbsp in a bit of room temp water.  Swallow and chase with clear water.  It will help.  Repeat every 10 to 20 minutes depending on the severity of symptoms, until relief. Cinnamon tea.  1 tsp cinnamon to a cup of hot water.  Sweeten with sweetner of choice till paletable (it's a very strong cinnamon tea).  Drink entire cup within 10 minutes.  Repeat every 20 minutes.  I learned of this remedy when I had pneumonia and couldn't get to my naturopath.  He went through what was in my cupboards and prescribed 1 Tbsp cinnamon to a quart of hot water and sweetener to taste and told me to down the entire thing within 20 minutes.  It was the most amazingly miraculous cure I've ever experienced.  It works like a charm for me.  It doesn't work for everyone.  The naturopaths on the board can explain how different people have different constitutions and so, respond to different herbs or spices.  Cinnamon is my buddy....as is ACV.  They work for me. I hope you are soon feeling better.  Oh, the cinnamon tea will make you sweat....that's good.  It's a warming spice. I hope you find something helpful here. Karen Tressler

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What is Beta HCL?

 

I am not Melinda but here is the article I sent a link to earlier. It has some information to get started on learning about Betaine HCL (what she mentioned she used)

What is Beta HCL?

The digestive process takes place as food passes through the gastrointestinal tract, which consists of the mouth, stomach, small intestine, and large intestine. Betaine hydrochloride (C5H12NO2Cl) is a source of hydrochloric acid, a naturally occurring stomach acid that helps break up fats and proteins for further digestion in the small intestine. Gastric (stomach) acid also aids in the absorption of nutrients through the walls of the intestines into the blood. 

Betaine HCL , a non-essential nutrient, is the naturally occurring hydrochloric acid that breaks down fats and proteins in the stomach, is required for the proper absorption of protein, calcium, vitamin B12, and iron. 

The low PH of the stomach's hydrochloric acid allows it to digest any bacteria and micro-organisms that might have been ingested. 

Betaine HCL, naturally produced in the parietal cells of the stomach, is not found in food. 

Betaine Hcl Deficiencies:

Some research suggests that individuals with a wide variety of chronic disorders, such as allergies, asthma, and gallstones, do not produce adequate amounts of stomach acid. Many people with rheumatoid arthritis are deficient in stomach acid and other digestive factors. Taking betaine hydrochloride with meals can aid in protein digestion and possibly reduce food sensitivities through improved digestion. 

Naturopaths have long held that low stomach acid is a widespread problem that interferes with the digestion and absorption of nutrients. Betaine hydrochloride is one of the most common recommendations for this condition. It helps make some minerals and other nutrients more absorbable, and may be especially helpful with nutritional supplements, which are often taken in tablets or capsules that may not be easily digested. 

Betaine HCL's Health Benefits: 

Betaine HCL is effective against heart-disease - inducing high homocysteine levels and may also be beneficial in treating anemia, asthma, gall stones, indigestion and heartburn. Betaine HCL supplementation might also ilessen rheumatoid arthritis, thyroid problems, tic dolorous, vitliglio, arteriosclerosis, diarrhea, allergies and rhinitis--nasal inflammation; and it might prevent malabsorption, osteoporosis, asthma, eczema, chronic hives, and vitiglio. 

Precautions Concerning Betaine HCL Use: 

There have been no studies to determine the safety of Betaine HCL for children or pregnant and nursing women. Those suffering from advanced liver and kidney disease should also refrain from using it. 

People taking non-steroidal anti-inflammatories, or those with gastrointestinal problems like ulcers, heartburn, and gastritis should consult their physicians before using Betaine HCL. 

In fact, anyone who has normal levels of stomach acid should check with a doctor before supplementing with Betaine HCL. 

Betaine HCL Side Effects: 

There are no known side effects associated with Betaine HCL supplementation, but if you experience anything out of the ordinary, contact your doctor. 

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Cup Cake Chocolate Banana Raisin recipe

Cup Cake Chocolate Banana

Cup Cake Chocolate Banana Raisin

ingredients:

100 g margarine

75 g sugar

50 g dark cooking chocolate, melted

2 eggs

100 g wheat flour

1 / 4 tsp baking powder

15 g cocoa powder, dissolved in 25 ml of warm liquid milk

40 g white cooking chocolate, roughly chopped

50 g of raisins, halved

100 g bananas, mashed

How to make:

1. Beat margarine and sugar until smooth.

2. Enter the dark cooking chocolate melted, beat well.

3. Add eggs one at a time alternating with some flour sifted and shaken while average.

4. Add the remaining flour and baking powder sifted and shaken as he slowly turns brown powder with a solution.

5. Add white cooking chocolate, raisins, and bananas. Stir well.

6. Pour into a cup of thick paper.

7. Oven for 30 minutes with a fire under a temperature of 180 degrees Celsius until cooked.

8. Remove and serve.

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