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Sunday, March 31, 2013

Vitamix

32–ounce Dry Grains ContainerFor Christmas, Ryan and I finally broke down and bought a Vitamix. We bought the general all purpose wet blender as well as the dry blender. It cost a million dollars, but, BUT, we can now grind our own flours. Ryan is so happy about being able to buy 20 pounds of brown rice without me complaining. Much. If anyone wants to bring over their brown rice and give it a whirl, you're more than welcome. I've thought about buying sorghum pearls to to grind my own sorghum flour. We'll see . . . I'm lazy. And tired.

Sprouts Sucks

Ever since Sprouts took over Sunflower, it has sucked. Big time. Their products are either no longer there or there is an empty space on the shelf where it should be. It's pissing me off. I go there, pay more money for basic groceries, and find out the item I came there specifically for is not available. It makes me so angry! I composed an email to Sprouts corporate, and the store manager Tony Duval contacted me directly. You can email him ST20MANAGER@sprouts.com to voice your concerns too. Please do it! He's asked that I send him a list of the products I'd like to see in his store. This is the list I've put together. Some of these items they already have, others they don't. I'm hoping they add the items they don't have, and then, GASP, I may be able to shop at one store. I can't even think about it. That would be so nice.

Gluten Free:
Udi's: bread, hamburger buns, hot dog buns, bagels, pizza crust, dinner rolls
Unknown Brand: doughnuts
Food for Life: brown rice tortillas
Schars: bread crumbs
Pamela's: brownie mix, cookie mix
Kinnikinnick: S'moreables
Bragg: liquid aminos
Bob's Red mill: xanthan gum, potato starch, sorghum flour, tapioca starch

Gluten/Dairy Free:
Unknown Brand: pumpkin pie

Dairy Free:
Earth Balance: tub butter, stick butter
Daiya: mozzarella, cheddar
So Delicious: coconut milk ice cream, coconut milk yogurt
Tofutti: Sour Supreme Better than Sour Cream, Better than Cream Cheese
Soyatoo: Soy Whip
Justin's: dark chocolate peanut butter cups




Wednesday, April 18, 2012

Local Gluten Free Expo

I'm fairly certain my family is going. It's this Saturday from 10-4 in Scottsdale. It's $7 per guest, and 12 and under are free. The list of vendors is pretty impressive. I'm excited for Justin to walk through and get to eat whatever he wants. Anyway, I think it's a good place to get information and support what I already know.

You can find out more here . . .
http://www.phoenixceliac.org/

Tuesday, April 3, 2012

Soft Baked Chocolate Chip Cookies

Have you been to the Land O' Lakes website? They have a bunch of gluten free recipes and every one I've tried has been awesome. I'm no corporate shill, since I use super cheap Costco butter most of the time, but these folks have done their homework. You'll have to let me know if they work with CF butter, though. Anyway, I realized my 2 boys have never had a chocolate chip cookie *shame*. So I made these (using my own flour blend) and they were a huge hit. These are soft-baked cookies, not crunchy ones. If you have a great crunchy recipe, I'm listening.

Monday, February 27, 2012

Sweet Potato and Black Bean Enchiladas

Picked up this recipe in Vegetarian Times at my chiropractor's office. Oh man, it's so good. You can see the recipe here, but I cheated and used canned enchilada sauce instead of the sauce made from scratch. So delicious, and it makes a ton. I had a dozen corn tortillas, and I filled those suckers. I probably could have made two dozen skinny enchiladas. I kept complimenting myself at dinner because they were so scrumptious. Enjoy!

Sunday, November 13, 2011

Pumpkin Time Part Deux

Fall. What a glorious time!  It is all things wonderful and poignant, crisp and pumpkin!  My neighbor growing up would make pumpkin muffins every year and they were divine. Fast forward 20 years...now they are Gluten Free too!

Sherry's Pumpkin Muffins (adapted to be sans gluten)

1 3/4 c. gluten free flour*
3/4 tsp. xanthan gum
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. pumpkin spice
2 eggs
1/2 c. vegetable oil 
1 c. brown sugar
1 15oz can of pumpkin

Mix dry ingredients together with a whisk.  Cream eggs, oil, pumpkin and combine.  Add 1 c. mini chocolate chips.  Pour into muffins cups being careful not to fill too full.  Bake at 350 degrees for 26 minutes depending on your oven.  Use a toothpick to check if done. Delish!

*1 3/4 c. white rice flour
  1 1/4 c. brown rice flour
  3/4 c. potato starch
  1 c. tapioca starch

Saturday, September 24, 2011

Pumpkin Time!

I'm gearing up for a pumpkin baking session with some friends of mine. Okay, well Facebook friends, but we're really excited about meeting each other! I've been tasked with providing some kickass GF recipes for the event as one of the attendees was diagnosed with celiac last year. Here are a few I've found and if you have any to contribute, it would be greatly appreciated!

Pumpkin Cheesecake sub GF cracker crust