Starbucks has a gluten-free baked good! It's a Valencia Orange Cake and it's individually wrapped. All you need to do is go to a Starbucks location (most locations carry them, but you might want to call ahead, especially if it's a small shop in a mall that might not carry the full variety that a stand-alone store might), ask for a Gluten-free Valencia Cake, and pay them $1.95! I ordered mine with some orange herbal tea and it was fantastic! They do have almond slivers on the top, so if you have any nut allergies, you would want to stay away from them, but if you simply cannot have gluten, this is a wonderful item.
One thing that Starbucks has NOT done is market this product very well. So, if you like Starbucks and want to see them feature this item and market it properly, so they can increase their business among people with a gluten-intolerance or Celiac Disease, be sure to tell your local Starbucks that you would like to see them market the gluten-free products a little better. I even went onto Starbucks' website and sent an e-mail telling them that I thought they were doing a wonderful thing and that they should do more to promote their product and the fact that they are willing to cater to people with gluten sensitivities. I encourage anyone else who wants to try this product to go support Starbucks and give them YOUR feedback as well!
Wednesday, June 17, 2009
Tuesday, June 2, 2009
All In One Dinner
The vague title had me intrigued. The ingredients were all things I had or could obtain fairly cheaply from the grocery store. And it sounded fairly simple to put together and cook up in the oven. I gave it a shot and the reviews were good. My family likes it. My husband said it reminded him of what you might use to stuff peppers or make stuffed cabbage. It's got a lot of substance and a lot of wonderful flavors.
Ingredients:
1 10-oz. box frozen, chopped spinach, thawed
1/2 green pepper
1 onion
1 lb. lean ground beef
1 15-oz. can diced tomatoes (undrained)
2 8-oz. cans tomato sauce
3/4 cup uncooked rice
1/4 cup grated gluten-free Parmesan Cheese
3/4 tsp. gluten-free chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup water
Directions:
1. Preheat oven to 400-F.
2. Squeeze the spinach dry. Place it in a large bowl.
3. Chop the green pepper and onion into small pieces. Add them to the bowl.
4. Sprinkle ground beef into the bowl (raw).
5. Add the tomatoes, tomato sauce, rice, cheese, chili powder, salt, black pepper, and water. Stir well to blend, breaking up meat and spinach with the edge of a spoon.
6. Spray a 2-quart casserole dish (I used an 11x7 oblong) with non-stick spray or lightly grease with olive oil. Place the mixture in the casserole dish. Pack it down lightly, and smooth the surface.
7. Cover the casserole with an oven-safe lid or foil. Bake for 1 1/4 hours (temp should be at least 165-F).
**This recipe is from the "Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults" by Connie Sarros. This cook book is a wonderful addition to my kitchen. Lots of simple recipes that use ingredients that most of us keep around the house, rather than lots of unusual or expensive ingredients and complicated assembly.
Ingredients:
1 10-oz. box frozen, chopped spinach, thawed
1/2 green pepper
1 onion
1 lb. lean ground beef
1 15-oz. can diced tomatoes (undrained)
2 8-oz. cans tomato sauce
3/4 cup uncooked rice
1/4 cup grated gluten-free Parmesan Cheese
3/4 tsp. gluten-free chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup water
Directions:
1. Preheat oven to 400-F.
2. Squeeze the spinach dry. Place it in a large bowl.
3. Chop the green pepper and onion into small pieces. Add them to the bowl.
4. Sprinkle ground beef into the bowl (raw).
5. Add the tomatoes, tomato sauce, rice, cheese, chili powder, salt, black pepper, and water. Stir well to blend, breaking up meat and spinach with the edge of a spoon.
6. Spray a 2-quart casserole dish (I used an 11x7 oblong) with non-stick spray or lightly grease with olive oil. Place the mixture in the casserole dish. Pack it down lightly, and smooth the surface.
7. Cover the casserole with an oven-safe lid or foil. Bake for 1 1/4 hours (temp should be at least 165-F).
**This recipe is from the "Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults" by Connie Sarros. This cook book is a wonderful addition to my kitchen. Lots of simple recipes that use ingredients that most of us keep around the house, rather than lots of unusual or expensive ingredients and complicated assembly.
Cheeseburger Pie
I've made this twice for my family. I adapted it from a recipe given to me from a friend. The first time around I had to fudge around with the proper amounts for the "bread" portion (baking mix to water ratio), but I just made it again the other night with "proper" amounts of everything and it turned out fabulous!
Ingredients:
1lb. ground beef
1 cup chopped onion
1/4 tsp salt
1 1/2 cups shredded cheddar cheese
1 cup G-F All Purpose Baking mix (I use Arrowhead Mills)
1/3 tsp. xanthan gum
1/4-1/2 cup milk (start with 1/4 and slowly add more as needed)
2 eggs
Directions:
1. Preheat oven to 400-F
2. Brown beef and onions, drain. Stir in salt.
3. Scoop into a greased pie pan (I use a small amount of olive oil).
4. Sprinkle cheese on top of beef mixture.
5. Mix eggs, milk, and baking mix (combined with xanthan gum). Consistency should be similar to pancake batter (not too runny, but still able to "pour"). Add milk in small amounts until desired consistency.
6. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
***We serve this with diced fresh tomatoes and organic leaf spinach over the top with a little G-F ketchup on the side for dipping.
Ingredients:
1lb. ground beef
1 cup chopped onion
1/4 tsp salt
1 1/2 cups shredded cheddar cheese
1 cup G-F All Purpose Baking mix (I use Arrowhead Mills)
1/3 tsp. xanthan gum
1/4-1/2 cup milk (start with 1/4 and slowly add more as needed)
2 eggs
Directions:
1. Preheat oven to 400-F
2. Brown beef and onions, drain. Stir in salt.
3. Scoop into a greased pie pan (I use a small amount of olive oil).
4. Sprinkle cheese on top of beef mixture.
5. Mix eggs, milk, and baking mix (combined with xanthan gum). Consistency should be similar to pancake batter (not too runny, but still able to "pour"). Add milk in small amounts until desired consistency.
6. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
***We serve this with diced fresh tomatoes and organic leaf spinach over the top with a little G-F ketchup on the side for dipping.
Tuesday, May 19, 2009
Gluten-Free Angel Food Cake
This is a recipe that was made for my daughter and me this past weekend and most of the guests enjoyed this version instead of the store-bought angel food cake (made with wheat flour). This is slightly more dense than a store-bought non-gluten-free angel food cake, but it's still very good!
Ingredients:
*1 cup gluten-free flour (recommendation was to use 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup white rice flour, and 1/4 cup sweet rice flour, but the one made for us was made with Pamela's G-F Baking Mix)
*1 tsp Xanthan Gum
*12 egg whites, room temperature (to maximize volume of egg whites)
*1 1/2 tsp. cream of tartar
*1/4 tsp salt
*1TBSP vanilla
*1 1/2 cups granulated sugar
Directions:
1. Preheat oven to 325 degrees.
2. Separate egg whites in a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, sift gluten-free flour, salt, xanthan gum, and 3/4 cup of sugar.
4. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 TBSP at a time. Beat until stiff peaks form.
5. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla.
6. Slowly pour the batter into a tube pan (Bundt cake pan or similar) and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
7. Bake for 50-55 minutes until top is golden and sides begin to pull away.
8. Cool for 10 minutes. Run the edges of a knife along the pan and pull out the insert to the tube pan (if you have one). Run a knife along the bottom of the insert and invert onto a cake plate. Serve with topping of choice!
We served ours with strawberries and Reddi-Whip...very yummy!
Ingredients:
*1 cup gluten-free flour (recommendation was to use 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup white rice flour, and 1/4 cup sweet rice flour, but the one made for us was made with Pamela's G-F Baking Mix)
*1 tsp Xanthan Gum
*12 egg whites, room temperature (to maximize volume of egg whites)
*1 1/2 tsp. cream of tartar
*1/4 tsp salt
*1TBSP vanilla
*1 1/2 cups granulated sugar
Directions:
1. Preheat oven to 325 degrees.
2. Separate egg whites in a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, sift gluten-free flour, salt, xanthan gum, and 3/4 cup of sugar.
4. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 TBSP at a time. Beat until stiff peaks form.
5. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla.
6. Slowly pour the batter into a tube pan (Bundt cake pan or similar) and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
7. Bake for 50-55 minutes until top is golden and sides begin to pull away.
8. Cool for 10 minutes. Run the edges of a knife along the pan and pull out the insert to the tube pan (if you have one). Run a knife along the bottom of the insert and invert onto a cake plate. Serve with topping of choice!
We served ours with strawberries and Reddi-Whip...very yummy!
Tuesday, April 28, 2009
Some of the best cookies ever!
I just got back from my weekly grocery shopping excursion and I found a "new" product stocked on the shelf. I'm not sure if it's a new product all together, or just new to my store, but I thought I'd pick up a package and give them a try. They are Pamela's Simplebites Mini Ginger Snapz (click on simplebites). So delicious! You definitely need to have will power to only eat a couple and then put the package away for another time. If you enjoy ginger snaps, these are probably the closest I've tasted to "regular" ginger snaps. Super yummy!
Sunday, April 19, 2009
Homemade Split Pea Soup
I must admit, I was a bit intimidated to make pea soup from scratch. I've never done it before. I know my mom has made it before and it really is good. But, we had some left-over ham and I thought I'd give it a try. It's turned out quite well. So, I'm sure I'll make it again at some point.
Ingredients:
1 package gluten-free split peas (16 oz.)
6-7 cups water
ham, cubed
ham bone
4 carrots, cut and diced
4 celery stalks, cut and diced
1 onion, chopped
1/4 tsp ground black pepper
Directions:
1. Prepare peas per package directions (some say to rinse and soak them first, other brands don't require soaking, but only rinsing). Mine, I rinsed well, removed any pea shells, and then just added to my water. I simmered them on medium heat in a large pot for about 45 minutes until they started getting soft.
2. Add carrots, celery, onion, cubed ham, ham bone, and pepper. Let simmer at medium-low heat for about 30 minutes. Remove ham bone.
3. From there, I transferred the soup from the pot on the stove to my crock pot and set it on high for about 2 hours and then reduced to low. You can also just keep this on your stove on low for several hours until peas get very soft. Stir occasionally.
4. Stir before serving. Pea Soup freezes well, if you have left overs.
This recipe makes about 6 servings.
Ingredients:
1 package gluten-free split peas (16 oz.)
6-7 cups water
ham, cubed
ham bone
4 carrots, cut and diced
4 celery stalks, cut and diced
1 onion, chopped
1/4 tsp ground black pepper
Directions:
1. Prepare peas per package directions (some say to rinse and soak them first, other brands don't require soaking, but only rinsing). Mine, I rinsed well, removed any pea shells, and then just added to my water. I simmered them on medium heat in a large pot for about 45 minutes until they started getting soft.
2. Add carrots, celery, onion, cubed ham, ham bone, and pepper. Let simmer at medium-low heat for about 30 minutes. Remove ham bone.
3. From there, I transferred the soup from the pot on the stove to my crock pot and set it on high for about 2 hours and then reduced to low. You can also just keep this on your stove on low for several hours until peas get very soft. Stir occasionally.
4. Stir before serving. Pea Soup freezes well, if you have left overs.
This recipe makes about 6 servings.
Saturday, April 4, 2009
Baked Ziti
Baked Ziti
Ingredients:
1 (26 ounce) jar gluten-free spaghetti sauce
1 can (14 oz) plain diced tomatoes
1 1/2 cups shredded mozzarella cheese (or we used Monterey Jack cheese and that worked well)
1 package (16 oz) Tinkyada Penne Pasta
1/4 cup grated Parmesan cheese (you can use fresh or Kraft is gluten-free)
Directions:
1. Preheat oven to 350F.
2. Boil pasta according to package directions, drain.
3. Mix together in a large mixing bowl: sauce, tomatoes, 1 cup mozzarella cheese. Pour sauce mixture over pasta and mix until pasta is coated. Pour into 9x13 inch baking dish.
4. Sprinkle remaining 1/2 cup mozzarella cheese and Parmesan Cheese over top. Bake for 30 minutes or until hot.
Ingredients:
1 (26 ounce) jar gluten-free spaghetti sauce
1 can (14 oz) plain diced tomatoes
1 1/2 cups shredded mozzarella cheese (or we used Monterey Jack cheese and that worked well)
1 package (16 oz) Tinkyada Penne Pasta
1/4 cup grated Parmesan cheese (you can use fresh or Kraft is gluten-free)
Directions:
1. Preheat oven to 350F.
2. Boil pasta according to package directions, drain.
3. Mix together in a large mixing bowl: sauce, tomatoes, 1 cup mozzarella cheese. Pour sauce mixture over pasta and mix until pasta is coated. Pour into 9x13 inch baking dish.
4. Sprinkle remaining 1/2 cup mozzarella cheese and Parmesan Cheese over top. Bake for 30 minutes or until hot.
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