Saturday, April 28, 2012

GLUTEN FREE PANCAKES THAT ARE LIGHT AND FLUFFY

Light, fluffy and yummy!

1 cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
¼ cup flax seed meal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon xanthan gum
1½ cups almond milk
3 eggs
4 tablespoons vegetable oil

Mix all ingredients together until smooth, let sit for about 10 minutes before you use it.  It may appear watery at first, but once it sits it will thicken up.  It's even a good idea to make this the night before and leave in the refrigerator over night.  Then heat up a non-stick pan or electric skillet, spray till well oiled.  I use a ¼ cup measuring cup to pour the batter into a pan, that makes a pretty good sized pancake.  Make sure you see the bubbles form on top before you flip, it should look like this.

Time to flip.

When the other side is cooked, put it on a plate and top with butter and maple syrup.  If you like to add things like blueberries, or chocolate chips, do so immediately after you put the batter into the pan. Then flip and cook until brown on the other side.  Top with butter and maple syrup and ENJOY!!


Tuesday, April 24, 2012

GLUTEN FREE DAIRY FREE LEMON CHICKEN DELICIOUS!!

Delicious lemon chicken.

4 boneless skinless chicken breasts cut into 11 or 12 thin slices
4 garlic cloves chopped finely
2 eggs for an egg wash
1 cup brown rice flour
½ cup teff flour
¼ teaspoon xanthan gum
1 teaspoon salt
½ teaspoon pepper
Oil for frying, I use canola oil
1 small onion chopped finely
1 cup chicken broth (I use organic)
2 teaspoon chicken paste, or to taste (I use better then bullion organic chicken paste)
½ cup white wine
The juice of one small lemon (adding just enough to taste)
2 tablespoon butter (I use earth balance soy free buttery spread)
2 teaspoons dried parsley to sprinkle over the top when done

As with all ingredients when cooking gluten free, make sure they are certified gluten free to be sure.

Mix the brown rice flour, teff flour, salt, pepper and xanthan gum in a bowl, mix it very well.  Break the eggs into a bowl and beat till fluffy.

Take the chicken and filet them, I can usually get 3 filets out of one chicken breast with one being smaller.  Take the chicken dip it into the egg wash then gently dip it into the flour mixture, you don’t need a lot of flour just enough to coat the chicken.

Put oil in a skillet set to medium low, I use a 16 inch electric skillet so I can fit 6 breasts at a time.  Start by sautéing the garlic for a few minutes, and then add the onion.  Once the onion is translucent add the chicken pieces that have had the egg wash and have been floured.  Make sure the chicken is cooked all the way through and get’s some nice brown color on the outside.  HINT: do not burn the garlic or onion.  If you see it burning, just take it out and set aside.  Add more oil to the pan if you need to.

Once all the chicken is cooked, put it in a serving dish with tall sides.  Then to the skillet add the white wine, let it cook down for a few minutes.  Then add the chicken broth and chicken paste.  Make sure you scrap all the browned pieces up from the skillet, they add a wonderful flavor, but if they are burned it doesn’t taste as good so be careful not to burn anything.  Add the juice of one small lemon, I usually add half at a time, then taste it and add the other half if necessary.  You don’t want to over do it.  Add the butter.  Add salt and pepper to taste.  Pour this delicious sauce over the top of the chicken.  Sprinkle the parsley on top to garnish.

I usually serve this lemon chicken with rice and a vegetable.  Pouring the sauce over the rice is my favorite!

Sunday, April 22, 2012

HEALHTY GUT HEALTHY BRAIN, GLUTEN FREE CASEIN FREE FOR ADHD


Once again parents find proof about how gluten free casein diets work for adhd before the medical community does.

As many of you know my son was diagnosed with ADHD about a year and a half ago.  I had spent many many hours researching which treatments, other then medication, to try with him.  We researched supplemental as well as dietary changes.  I have nothing against medications; some kids really do well on them.  But my philosophy was even if other natural treatments helped to lessen the medication doses, I would be happy.  I got so much more then that.

During our journey I have also read a lot of different articles about autism.  And that parents back in the 50’s and 60’s were told by their doctors that their children were autistic or displaying autistic symptoms because mothers where cold and distant and unloving to their children.  Could you imagine being told that!  Some of these autistic children can’t handle being touched due to sensory integration disorder, NOT a cold hearted mom.  Parent’s knew better and pushed on to find the reason.

Once again parents find proof before the medical community.  I have read article after article that claims this diet does nothing for kids with autism, adhd or any other behavioral issues.  That’s just not true, it does work!!  How can they say that, Troy is living proof.  I have spoken to many parents who have children with adhd and have said “yes, they see marked improvement when their children are on this diet”.

Troy has come a long way since before this diet.  I think part of it is supplements and the other part is diet along with being coloring free, preservative free and additive free.  I am not perfect with this diet, but I sure am pretty darn close.  We do have cheat days, and believe me both of my boys look forward to them.  Troy’s brother Jack is on this diet but more for support and ease.  I actually think it’s a great diet and I am on it as well.  I also love that I am feeding my children so well.  We used to eat fast food about once a week, now it’s once every 4 months.  I used to have IBS and now that is almost gone, I still have occasional flare ups but NOTHING like it was.

The medical community is now accepting of the fact that there is a connection between the brain and the gut.  And a lot of these children have gut issues, like a “leaky gut” or “IBS symptoms”.  The school of thought now is that if the gut isn’t working right, or absorbing the proper nutrients or have the proper amount of flora, then the brain suffers.  The brain isn’t nourished enough and the signals aren’t getting to where they need to go to.  Essentially there is a “traffic jam” to the brain.

You know how when you are nervous you get butterflies in your stomach?  That is how you can understand the connection between the brain and the gut.  The gut and the brain actually have its own nervous system.  What happens in your gut feeds right back to your brain.  A bloated stomach can actually cause a bloated and inflamed brain.  Keeping you stomach healthy is very important for everyone, but more important for children with these issues.  It will allow good flora to grow which helps keep the gut healthy.  Healthy gut healthy brain.

Some of the information from the last paragraph was taken from this website.  It goes much deeper into the connection and talks about good flora and how important it is, it's a great article:

Don’t forget to get a great probiotic which will aid your body in making good flora.  In my first blog post I talk about all the supplements I am giving Troy and the diet itself.

Saturday, April 21, 2012

GLUTEN FREE TURKEY BREAKFAST SAUSAGE PATTIES



My kids love this with an egg or toast for breakfast. Most of the turkey breakfast sausages sold in the stores are full of preservatives, gluten or my favorite is the “modified food starch” which starch is it?  Wheat or rice or what?  It drives me crazy when they write that.  So I make them from scratch to be sure.  It’s easy.

3 pounds of chopped turkey
3 teaspoons of dried sage
1 ½ tablespoons salt
2 teaspoons ground black pepper
1 heaping tablespoon brown sugar
2 teaspoons marjoram
1 pinch of ground clove (optional as this has a strong taste, so don’t over do it)

In a small bowl mix all the seasonings as well as the sugar all together until well mixed.  Add it to the ground turkey.  Now roll up your sleeves and dig in.  Mix it really well, form into patties.

Oil a skillet and let it heat up on medium heat.  Shape the meat into patties, they will shrink and puff up, so make then as thin as possible.  

I just flatten them out in the palm of my hand.

Put the patties in the warm pan, they will sizzle if the pan is warm enough.  Allow them to brown on each side before you flip them.

Make sure they get nice and brown.

Serve with toast, eggs, potatoes or whatever you like.

Thursday, April 19, 2012

GLUTEN FREE BOULE BREAD WITH ROSEMARY

Boule in French means “ball”.  This type of bread I make once in a while.  It’s a bit time consuming but worth every minute of your time.  It comes out tasting and looking best when it’s baked on a pizza stone and tastes best if you use fresh rosemary.

Very crunchy crust.  The wonderful aroma of
rosemary will fill your kitchen.

1 1/3 cups water heated to about 105 degrees
1 tablespoon of yeast
1 tablespoon of honey

1 cup brown rice flour
1 cup potato starch
1 ½ cups tapioca flour
1 ½ teaspoons salt
1 tablespoon xanthan gum

2 large eggs
3 tablespoons extra virgin olive oil
2 fresh sprigs of rosemary finely chopped (or 1 tablespoon of dry, fresh is best)

Preheat the oven to 450 degrees

I always start by proofing the yeast; it’s just the way I was taught so it’s a habit of mine.  I heat up the water, add the yeast and honey, mix with a whisk and let sit.

Next I add all the dry ingredients to the bowl of my standing mixer, give it a quick little mix.  To the dry, add the eggs and oil, give another quick mix.  Then with the mixer on low, add the yeast mixture, mixing slowly at first.  Once that comes together, add the rosemary and turn it up a little bit.  Mix well and set the mixer on high for about 3 minutes, scraping the sides and bottom as you do so.  

Find a big serving bowl with a round bottom; it makes it easier to shape.  Oil the bowl and take the dough from the mixer and transfer it to the bowl.  Place plastic wrap sprayed with oil on top, and on top of that a dry clean dish towel.  Allow this t rise for about an hour and a half.

This type of bowl works the best.

While waiting for the dough to rise, line a well oiled cookie tray with parchment paper and oil the top of parchment paper.  Once the dough has risen, remove the plastic wrap and dish towel from the dough and turn it over onto the cookie sheet lined with parchment paper.  It should resemble a half round ball at this point.  Take wet hands and make sure you smooth the surface out GENTLY, don’t flatten it re-wet your hands as you go.  

 Make a 2 inch long X incision on the top of the dough, don’t go deep or you will let all the air out, leaving the air in the dough before cooking is what makes the inside of this dough so fluffy. Making the x incision allows the air to escape during cooking, otherwise your bread will have many unwanted cracks in the crust.

Slide the dough AND the parchment paper onto the pizza stone.  This could be tricky which is why I oil the cookie sheet, it allows the parchment to slide off easier.  If you are having trouble, try pulling on the parchment paper to get it to slide off.  Once it's on the pizza stone, spray the dough down with water.   Repeat spraying it with water every 3 minutes for the first 15 minutes (a total of 5 times).

This is what it will look like when you
put it on a pizza stone in the oven.

After all the spraying is done, shut the door and let the bread cook for another 20 minutes, totaling about 35 minute of cooking time.  After it’s cooked it should make a hallow sound when you knock on it, and it should be fairly browned, not burned.  This is how you know it's done.

Serve warm with butter, or put some olive oil sprinkled with garlic powder in a bowl and dip the bread in, yummy!!

Wednesday, April 18, 2012

GLUTEN FREE POPOVER RECIPE, THE BEST YOU'LL EVER HAVE!!!!


I had never even heard of a popover until I was married in 1997.  As a wedding gift I received a popover pan and looked at my husband and said "what the heck is a popover!"  He told me how delicious it was and told me I would love them.  I did, they truly were delicious!!  We have been gluten free for a year and finding the best tasting gluten free popover was a moral imperative :)  This recipe is the best you will ever have!!  ENJOY.


MAKES SIX POPOVER'S

Make sure you buy the sorghum flour, it's what makes it taste so good.  Sorghum is a sweet tasting flour and pulls the recipe together.  Also, definitely invest in a popover pan if you want them to look perfect.  Muffin tins don't work as well.

1/3 cup tapioca starch
1/4 cup sorghum flour
1 teaspoon salt
1/4 teaspoon xanthan gum

3 large eggs
1 cup milk (I use original almond milk)
2 tablespoons melted butter (I use earth balance soy free)

Preheat oven to 450 degrees.

Put your popover pan in the heated oven for 5 minutes.  

While waiting for the popover rack to heat up put all the ingredients in a blender or food processor, adding the melted butter last so the hot butter doesn't cook the egg.  Blend the ingredients very well, making sure there are no lumps.  It should be thin so there’s no need to add more flour.

Take the popover pans out of the oven.  Fill each cup evenly with the batter, usually about 3/4 of the way full.  Don't skip the step of heating the pan, it really makes a difference with the way they rise. 

Bake in the oven at 450 degree’s for 20 minutes.  Lower the temperature down to 350 degrees and cook for another 10 to 15 minutes.

Take them out of the oven, allow to cool for a few minutes, take them out of the pan and serve the popovers hot.  We love to poke a hole in the top and drop butter in and let it melt.  I usually serve these with home made chicken and rice soup.  YUMMY!!!

Tuesday, April 17, 2012

ADHD IS A GIFT NOT A DISABILITY

Now that I have Troy in a good place, I can sit back and really see Troy for who he is.  His ADHD is a GIFT not a disability.  When I see the world through Troy’s eyes it really is a fascinating world.  Then again ADHD is something I am used to living with since in my humble opinion some of my family members have it as well.  I assume that if you too think about it, you will see that other people in your family may display some ADHD attributes.  When you get a chance, sit back and listen to how your ADHD child describes the world, I bet it will fascinate you.

Depending on what age your child is when you find out he has ADHD, mine was 7, but the earlier the better to start them on this diet.  But one of the most important things I did for Troy was to acknowledge that he is different and let him know that different is good.  I told him that he just saw things differently then other people and that made him unique and very special to me and his daddy.  I showed him a picture of a Picasso panting of a person and said “look at this painting, people love this painting and Picasso made a lot of people happy with it.  But does that look like a person?  No, but that is how he saw people in his own way.”  That usually made Troy laugh and say “that’s not what a person looks like!” as he giggled his way off to play.  But the point was made and he understands that it’s o.k. to be different.  I encourage him to see things the way he does because I feel that he is the way he is because there are bigger things for him, his way of thinking is what leads great minds to great things. 

So the next time you tell your friend or neighbor that your child has ADHD and you get that “I feel bad for you” or “awwww” let them understand that by no means will this slow your child down.  And for those of you with a child with ADHD they really never do slow down, hee hee.  But that this will be the catalyst that will make your child who they are meant to be and why they were put on this earth.  Don’t squash it, embrace it.  They will get through it with your help.  And hopefully this diet will allow them to unleash their full potential.  I have been told that it doesn’t work for every child, but I believe that if given enough time to work it will make a difference.