I don't often share original recipes. Usually, I've adapted a recipe from another blogger, or a cook book like America's Test Kitchen.
But this, proud to say original and is in the best! And by the best, I mean, the only ones I've ever made :-) I kind of made these on the fly, and they were easy to make and I would probably recommend a couple changes from how I originally made them.
Wedges in restaurants are typically not gluten free because they are dredged in flour and seasoning salt.
So I thought, why not use another starch, and try this out at home myself.
Club House gluten free potato starch
a roasting pan
large zip lock bag
Amanda cut the potatoes into wedges for me, and then ran them under water to try and get some of the starchy nice out of them, so they don't get too moist. She learned that from watching the Food Network.
Toss the wedges in vegetable oil
In a ziplock I mixed in 1/2 cup of the starch and a couple table spoons of the seasoning salt. This was tough to get a good ratio. I could have gone a little lighter on the seasoning salt.
Place small batches of the wedges in the ziplock bag and shake to coat. Place wedges on roasting pan.
I sprayed the wedges with an oil mist can just to ensure they got a little more crispy. You can see in the photo where the mist didn't hit because the starch was still a little loose.
Bake in an oven at 425 for 45 to 60 minutes or until golden brown. Poke with a fork to ensure the potato is cooked.
I don't know what else to do but steal this recipe from www.skinnytaste.com. During a recent trip to Toronto to visit family, Amanda's sister had us over for dinner. She made us the most amazing gluten free lasagna with butternut squash instead of noodles. Like come one, look at this!
I couldn't get enough of it! It was delicious, from the butternut squash noodles to the sauce she prepared to go with it. I had seconds! And in some hurried rush with the kids, I probably had thirds forgetting I had seconds! :-)
14 oz Italian chicken sausage, casing removed 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 1 large butternut, peeled (3 lbs) 1 cup part-skim ricotta 1/4 cup Parmigiano Reggiano 2 tbsp chopped parsley 1 large egg 16 oz (4 cups) shredded part-skim mozzarella cheese
In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.
Preheat oven to 375°F.
In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix. In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
Bake covered 30 minutes.
Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes. Let stand about 5 – 10 minutes before serving.
Licorice is probably one of the hardest candies to find gluten free. As an alternative, I suggest checking out candy from Dare. Dare seems to be sensitive to all sorts of allergies and has pretty good labeling on their packages.
We recently went on a trip to Toronto to visit family. We have two young kids that really don't know how to chew gum to help with the air pressure at take off and landing, so I thought to seek out some candy. One of our daughters has a nut allergy, and nut free candy is REALLY hard to find. Probably harder to find than candy made without gluten. I wanted something chewy that they wouldn't be able to go through quickly, so I picked up these Jubes made by Dare clearly labelled peanut free, no artificial flavours, and gluten free.
I know candy is not ideal for everyone, but heck, I have such a sweet tooth, I am happy to have these in the house knowing they are safe both for Amanda and her Celiac, and my daughters nut allergy.
I shared this on on Facebook last week, but I thought I would share the recipe on the blog too because it was so tasty!
My mother n law is always baking amazing treats. When Amanda was diagnosed Celiac, she just took that on as a challenge to experiment even more. Not only has she converted some of her family favourites like honey cake to be gluten free, but she is always look for new gluten free treats to bake.
Check out this recipe she adapted from food.com
2 cups almond butter or sun flower seed butter
1 1/4 cups agave nectar
1 tbsp vanilla extract
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 cup dark chocolate chips
Blend butter until smooth
Blend in eggs and then nectar and vanilla
Blend in cocoa, salt and baking soda then fold in chocolate chips
Don't forget your Celiac Expense for the 2017 tax year!
Happy New Year everyone! With the end of one year, simply (and yes I know obviously), is the beginning of another. Which means, if you have not in the past (because it is probably too late for the 2016 tax year), start collecting your receipts for purchases of gluten free products.
The Canada Revenue Agency allows you claim incremental costs associated with the purchases of gluten free products. What does this mean? It means when doing your taxes, you can claim the difference in cost between what you paid for a loaf of gluten free bread to eat vs. what a non-celiac would pay for a loaf of bread.
What you need to know to make the Celiac Medical Expense claim:
A doctors note listing your Celiac Diagnosis and the fact you require a gluten free diet
Receipt for each gluten free product purchase
A summary showing your calculation for the tax year.
Here is Revenue Canada's Example
1. Item: bread
2. Number of items purchased: 52
3. Average cost of non-GF product: $3.49
4. Average cost of GF product: $6.99
5. Incremental cost (line 4 minus line 3): $6.99 - $3.49 = $3.50
6. Amount to claim (line 5 multiplied by line 2): $3.50 x 52 = $182.00
So why go through this? Because afterall, it does require some work right? Well, for me, it is simple, not even really about having Celiac Disease, it is about getting everything you can back from the government. You work, you pay taxes, and you can get some of that money back. Why not get as much of that money back as possible! Am I right?
Our biggest issue with Costco is frequency of having an item in stock. One week you found your favourite sauce, the next week they don't carry it anymore.
That would be the case with the last BBQ sauce we were using. Infact, not only are they not carrying the BBQ sauce, but they actually do not have ANY BBQ sauces in stock.
When we had pork ribs on the menu for the week and needed more sauce, I knew Costco was out of the questions. Hopefully in summer they restock. I guess they don't understand that in Alberta, we BBQ all year round!
So I turned to Superstore. They had a bunch of BBQ sauces, including one of the sauces we buy at Costco, just a smaller bottle and more expensive. So I decided to try something new. I noticed the Sweet Baby Ray's "The Sauce is the Boss!" is labelled gluten free. I hadn't heard anything good or bad about the sauce, so I really didn't know what to expect.
And the results? I really enjoyed it. I bought the regular and the Honey. They had one other flavour. The sauce was not too sweet, nor was it too tangy. It was kind of just right. It goes for about 2.50 to 3 bucks a bottle. I really do recommend this sauce!
Look for Classico labeling some of their pasta sauces as gluten free. Especially some of the sauces like their Alfredo, which other brands would thicken with gluten.
We recently tried the Classico Roasted Red Pepper Alfredo sauce. Mixed it in with a can of crab meat and gluten free penne. It was really tasty and was also a hit with the kids. We will probably stick to our regular tomato sauces, but continue to buy these Classico Alfredo sauces.
Note: We added the pesto sauce to this, which is not labelled gluten free, but also did not contain any gluten ingredients, and no may contain warnings.
Because of this, be sure to read every label every time!
Amanda found these amazing fruit bars at Sobey's called Betty Lou's Fruit Bars. They are certified gluten free, and no only taste amazing, but taste like what they say they taste like.
In the photo we have strawberry pie, blueberry pie and peanut butter and jelly sandwich. Well, as Amanda is a huge peanut butter fan, she went straight for the peanut butter and jelly sandwich which she loved. At $2.30 a piece they run the same price as any specialty bar, maybe even a little less.
I don't make crepes often, but when I do, they are the best!
I've posted in the past about gluten free stuffed french toast that I've made using the America's Test Kitchen cookbook. Well although, they also have a crepe recipe, I've found using the french toast batter from the french toast for crepe works really well. On top of that, the stuffing from that recipe works great as a sweet crepe filler. So basically, you can make the stuffed french toast, and use any left over batter and stuffing to make crepes.
Crepe Batter Ingredients:
1 cup whole milk or 2% milk
2 tbsp melted butter
2 tsp vanilla extract
2 tbsp sugar
1/4 tsp salt
1/2 cup Kinnikinnick gluten free all purpose flour
First mix all ingredients together except for gluten flour. Once mixed in, slowly mix in gluten flour to get as smooth as possible. Let sit for 10 to 20 minutes.
8 ounces of cream cheese
2 tbsp sugar
1/4 tsp cinnamon
pinch of nutmeg
Warm cream cheese in microwave until soft (30 seconds at a time). Mix all the stuffing ingredients together until smooth.
I'm not the best at this, but what I do is warm up a non-stick man to medium heat. Make sure you let it warm up for a minute or two. You want that pan hot when you put the batter on the pan. Pour a 1/4 cup of banner in the middle of the pan and lift pan from element and tilt the pan to spread batter around thinly to fill the entire pan. Put back on element to cook batter for 30 seconds and dollop and spread on some filling (either the one listed above or be creative!). Gently use spatula to folder over edges and plate.