Saturday, May 17, 2008

Spaghetti With Diced Tomatoes


gluten-free spaghetti (4 servings worth)
1 can diced tomatoes, drained
1 small can sliced olives, drained
cheddar cheese, cubed
olive oil

1. Cook spaghetti, drain, and mix in 2-3 TBSP of olive oil to keep spaghetti from sticking together.
2. Add tomatoes, olives, and cheese to the spaghetti, toss.

Sunday, May 11, 2008

Did you know?

Rice Chex are now gluten-free! Just be sure to check the front of the box. Some stores may still have some of their old boxes on the shelf. They have now switched their formula from using Barley Malt to using Molasses.

Sour Cream Sugar Cookies

My daughter and I just tried this recipe and so far, they taste really yummy. I'll have to give another review once they cool. But, so far they haven't crumbled apart like other cookies we've tried baking from scratch.


1 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1-1/2 tsp xanthan
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 cup sour cream

  1. In large mixing bowl beat together shortening and sugar; beat in eggs and vanilla.
  2. In medium mixing bowl combine dry ingredients. Add to creamed mixture with sour cream; mix well.
  3. Cover bowl and chill bowl at least 1 hour.
  4. On rice-floured surface roll out to 1/4-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet.
  5. Bake at 350 degrees for 8 minutes. Do Not Overbake.
  6. Frost with Butter Cream Frosting. Color frosting with food coloring to desired colors.

This recipe was found at: Gluten-free Recipe Exchange

Gluten-free Hot Breakfast Ideas

You can most certainly have eggs and gluten-free toast and butter. We usually add in some applesauce to round out that meal (or you can use fresh melon slices or any other fruit you'd like).

Bob's Red Mill makes a good gluten-free pancake mix and you can use real maple syrup OR you can saute up some thin apple slices with butter, sugar, cinnamon and allspice (or you can substitute nutmeg/cloves for the allspice). I'll post the recipe for that apple topping below. That's a favorite at our house. You can even add a touch of Cool Whip (made by Kraft) or Reddi Whip (in the can), if you desire - both are gluten-free items.

You can beat up some eggs and use some gluten-free bread and make some french toast as well. We prefer using the "Gluten Free Pantry bread mix" for our bread, and my daughter likes it with french toast. I'm not sure how it works with some of the other pre-packaged gluten-free breads, but you can certainly give it a try. Again, top it with real maple syrup.

You can serve these hot breakfasts with melon, strawberries, a homemade fruit salad, or applesauce (or any other fresh fruits you desire).

Recipe for Apple Topping

2 medium apples peeled, cored and thinly sliced
2 TBSP butter/margarine
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground allspice (I sub ground nutmeg)

1. Melt butter/margarine over low heat in small skillet
2. Mix in sugar, cinnamon and allspice
3. Add apple slices, cover and simmer for 5 minutes, or until apples are very tender.
4. Serve over pancakes either in addition to or instead of syrup.

**You can double or triple this recipe depending on how many people you are serving.