Oh My Gluten Free!!

Our Gluten Free All-Purpose Flour is a cup for cup ratio to ‘regular’ flour. It mimics the texture of wheat based flour. Whatever it is you’re in the mood for; cook, blend, bake with our delicious gluten free all-purpose flour blend. Our flour makes food taste unlike other gluten free foods. There’s no after taste and you can’t even tell it’s Gluten Free!

It comes in a Foil bag with a resealable zipper so it stays fresher longer. NO grittiness. NO “gluten free aftertaste”. NO compromising your favorite foods again. Break out those “old” recipes and start cooking! If you don’t believe us, try it for yourself! Order a sample sized bag that comes with 1-1/2 cups flour and 2 recipes.
Sorry, We only ship winthing the USA.

Have a delicious day! www.OhMyGlutenFree.com

Indie Candy

Indie Candy products are:
Wheat/Gluten Free
Dairy/Casein Free
Nut/Peanut Free
Dye Free
Preservative Free
Big 8 Allergen Free
You can find these wonderful gourmet candies at:
73 Church St.
Birmingham Al 35213
www.indiecandy.com
205-835-0094
Indie Candy was kind enough to send me some samples of their products in order for me to do a review. I am under no obligation what-so-ever to give a good review.
That being said, here is what I got and what I thought of them.

The marshmallow was delicious. Soft but not gooey.

The chocolate lolly was a lovely semi-sweet treat and it was just enough.

The gummies are soft (not tough like some) and flavourful.

The watermelon lolly was, unfortunately, not to my liking. I sound it a little too sweet.

BBQ Baby Ribs

INGREDIENTS
2 racks of baby ribs (riblets)
¾ cup Aunt Jayne’s BBQ Sauce

DIRECTIONS
Cut the ribs into pieces (one bone per piece)
Place riblets into a large pot of water.
Bring to a boil and boil for about 5 minutes.
Drain and cool slightly.
Pre-heat BBQ to medium heat.
Arrange pieces on BBQ rack and brush on a generous amount of Aunt Jayne’s BBQ sauce.
Grill until the BBQ sauce starts to look like it is drying slightly (about 10 minutes)
Turn with tongs and brush on a generous amount of BBQ sauce.
Grill about 10 minutes.
Turn again and grill another 5 minutes.
I like to have them just starting to blacken on the edges.
NOTE: I am allergic to pork, so I use beef ribs that the butcher has cut into little pieces for me. My family prefers the pork.

Impossible Brunch Pie

INGREDIENTS
6 eggs
1 cup chopped fresh baby spinach
¼ cup each of finely chopped green and red bell peppers
½ cup GF biscuit mix
½ tsp white pepper

DIRECTIONS
Lightly grease a pie pan.
Preheat oven to 375ºF.
In a large bowl, beat the eggs until fluffy.
Add remaining ingredients and stir well.
Pour mixture into prepare pie pan.
Bake 20 to 30 minutes. It will puff up and lightly brown.
Serve hot with bacon and fruit.
Serves 6.

Kids Connecting With Kids

In a discussion on Gluten Free Faces I learned that there is a need for children to connect with other children with the same dietary restrictions so that they don’t feel so different from the other kids. Makes sense right?
What I have done is to start a sub-group on Allergies-r-us called “Kids Connecting With Kids”
Here is how it works.
If you have a child that has Celiac disease, Diabetes or a food allergy, you e-mail me.
I will find another kid in the same area and same age group for your kid to connect with.
The initial meeting (on line) will be done through me. Once I am sure the two kids are compatible, I will let them connect directly with each other.
There is no cost for anyone for this – I just want to help the kids.
The e-mail address to be used for this is allergiesrusgroup@yahoo.com

Spinach Roll-ups

INGREDIENTS
6 rice tortillas
10 ounces of frozen chopped spinach, thawed.
1 cup of yogurt (plain)
½ cup grated mozarella
½ cup of green onions, chopped.
½ cup of fresh parsley, chopped.
3 tbs lemon juice.
Pinch of dried dill.

DIRECTIONS
Drain the spinach until it is almost dry.
Combine with yogurt, cheese, onions, parsley, lemon and dill.
Spread 1/6th of the spinach mixture onto each tortilla, going right to the edges.
Roll the tortilla up and fasten with a tooth pick.
Refrigerate at least 2 hours.
Slice into ½ inch pinwheels.
Serve chilled.

Chocolate Crunchies

INGREDIENTS
1 tbs coconut oil
2 cups chocolate chips
1 ½ cups crushed GF corn flakes
½ cup chopped peanuts

DIRECTIONS
Spray a mini muffin tin with olive oil.
In a medium sauce pan, melt the chocolate chips.
Remove from heat and stir in the corn flake crumbs and peanuts.
Spoon into a mini muffin tin.
Refrigerate to set.
NOTE: Be sure to check the ingredients in the chocolate chips and corn flakes.

World’s Best Peanut Butter Cookies

INGREDIENTS
2 cups smooth peanut butter
2 cups white sugar
2 eggs
½ cup chopped peanuts

DIRECTIONS
Preheat oven to 350ºF
Beat together the peanut butter and sugar.
Add eggs and beat well.
Stir in peanuts.
Bake 5 to 7 minutes. Don’t over-bake

Incredible Chicken

INGREDIENTS
4 skinless, boneless chicken breasts
1 tbs olive oil
1 ½ cups rice bread crumbs
½ tsp oregano
½ tsp parsley
½ tsp basil
½ tsp pepper
2 cups GF chicken broth

DIRECTIONS
Mix together the crumbs and spices in a pie plate.
Heat a large skillet with the olive oil over medium heat..
Wash the chicken and roll in crumb mixture.
Add chicken breasts and brown on both sides.
Add broth, cover and lower heat to low.
Cook for about 20 minutes.
Serve hot.

My New Favourite Breakfast

Breakfast is the most important meal of the day!
I am always on the look-out for new breakfast ideas and this morning I tried making my Cream of Rice cereal with raisins, almonds, cinnamon and just a touch of palm sugar.
The result: YUM!!!