tag:blogger.com,1999:blog-12991664373772041812024-02-19T02:39:27.336-08:00Living Life Without GlutenDust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-1299166437377204181.post-53268695768372137292014-06-17T14:48:00.000-07:002014-06-25T12:41:17.830-07:00Celiac Disease Research: Long Island, New York<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">June 17, 2014</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">My whole Celiac life has been full of research groups. I have been so blessed to know that I had Celiac disease before the symptoms started showing up. I have not spent a dime on being tested or anything else related to Celiac Disease because we got in with a research group from the get go which I'm truly blessed for!!</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Whenever I find a celiac research study that I can participate in I feel like it is the least that I can do.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Since we moved out to New York I found a research group that I wanted to participate in. So I emailed them, they called me, and I went in for an exam and to meet with the doctor who is over the research group.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Part of this certain research group consisted of a "food diary" so they call it. I would say it was more of a symptom diary. I call in every night between the time of after dinner and before I go to bed. The call lasts about 5 minutes asking questions about my bowel movements, if I have nausea, have abdominal pain, bloating, or experience tiredness in the last 24 hours. I have done this everyday for the last month.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Everything that I answered to these questions, daily, has qualified me to the next step of the process which is a biopsy and endoscopy of the small intestine.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I have always wanted to get a biopsy done to see how well my intestines have healed up. Although I have had a hard time justifying doing it because it is not cheap. So once I found out with the research group that this is one of the steps, I was more than willing to help them out.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Today I went in for the biopsy. I was terrified because for some reason I have been afraid of being put under. This was the first time ever. They were so nice!! Once I got there I put on my gown, they rolled me into another room, gave me an iv, put in the oxygen tubes into my nose, made me lay on my shoulder, and gave me this round object with a hole in the middle of it to bite on to protect my teeth. And the next thing I knew I was back in the other room where I started.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I think they told me somethings but I hope they are not too important Kuz I don't remember them. If they are important I hope Dusty remembers. Haha</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I came home to sleep it off and one side effect I have from it is a sore throat. But it should go away soon enough! Although they did pump me full of air... It has to come out some way right? :)</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I'll get my results back in about a week to see if I qualify for the next step. Which will be that the doctor will give me enzymes to take with my meal(s) (I am not sure if I will take them with multiple meals or for just one meal.) for a certain amount of time and then I'll go back in for another biopsy and endoscopy to see if it has helps my small intestine heal up any better/faster!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am grateful for this opportunity to help further Celiac Disease Research and to be part of it. I am very hopeful that it will work out the way that they want it to. So we will be able to have more healthy people in this world!! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />June 25, 2014</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">So today I got the call from the doctor about my biopsy results. The great news in that the gluten free diet is working great for me!! Not so great news for them is there is not enough damage to the villi that they are looking for and so I will not be moving forward in this study. I'll meet with the doctor late July for him to explain what my results mean exactly. </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I am truly grateful that I was able to get this far in the study! And will be keeping an eye out for the next one I can participate in. </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span>Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-7754710692593850152013-12-05T22:05:00.001-08:002013-12-05T22:05:23.714-08:00Mary's Gluten Free Bakery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzTzUuV9PK-VytZmQHSnxerQsPF0Zjwdwj2AkZIOgUhTR3Te7Fa_pU_qhEcoCR72_ZuBPm2PP2YTGYv0VZjuF8myLbNJuarTebfyDwm1sJFt4fauuTFpPfG0lCf27FtK868-xns6hf2r4/s1024/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A46%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzTzUuV9PK-VytZmQHSnxerQsPF0Zjwdwj2AkZIOgUhTR3Te7Fa_pU_qhEcoCR72_ZuBPm2PP2YTGYv0VZjuF8myLbNJuarTebfyDwm1sJFt4fauuTFpPfG0lCf27FtK868-xns6hf2r4/s500/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A46%252520PM.jpg" id="blogsy-1386309921440.1538" class="aligncenter" alt="" width="500" height="336"></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojhmgncJszoE_6JhyphenhyphenlB6YnXCWmjhh3L71iEXHf504w57AKoR320mUKc_DL7VPa6odF1dDCSfDvgy-fQutn_4qk28A0MYkJDFqVbVnRn2TDV7_AvpCpdOl7FpjTnAiyiPvUDuaNB-QnsGa/s1024/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A42%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojhmgncJszoE_6JhyphenhyphenlB6YnXCWmjhh3L71iEXHf504w57AKoR320mUKc_DL7VPa6odF1dDCSfDvgy-fQutn_4qk28A0MYkJDFqVbVnRn2TDV7_AvpCpdOl7FpjTnAiyiPvUDuaNB-QnsGa/s500/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A42%252520PM.jpg" id="blogsy-1386309921440.9026" class="aligncenter" alt="" width="500" height="375"></a></div>
<div class="separator" style="clear: both; text-align: center;"> </div>
<p> This last summer I took my very first gluten free baking class in Houston Texas. A local gluten free bakery tried out teaching their very first baking class. They had a kitchen and all the supplies for us to use. Plus It was reasonably priced. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSjiJoZm22kemzkJL0UJ1OR01UNV1bz_D9Vdo7ZuIR9X-sPAJPFDn5qxCJFlQ31XhIoBTplwsfcXciLHd-gVLZ5qY7IyyoS5PVZXMg5gEDFXGP6_rafOvrwnutv49PZF4G8mm3LjTwQIW/s1024/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A41%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSjiJoZm22kemzkJL0UJ1OR01UNV1bz_D9Vdo7ZuIR9X-sPAJPFDn5qxCJFlQ31XhIoBTplwsfcXciLHd-gVLZ5qY7IyyoS5PVZXMg5gEDFXGP6_rafOvrwnutv49PZF4G8mm3LjTwQIW/s500/Photo%252520Aug%25252013%25252C%2525202013%25252C%2525202%25253A41%252520PM.jpg" id="blogsy-1386309921406.6187" class="aligncenter" alt="" width="500" height="667"></a></div>
<p> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b0vU5gD552qt-gJJ72kYKY3d_NwRb4lpQLY587c1wDuq7UVdBNJJ8_HHQHMyOcfKPV5X0zy0N4W-qVriKXuKgPcMlL4E66A9PBXz5AjcPHsK61p9nAiTOKBDfiBp_iipClVB0MZDZLd3/s1024/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A15%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b0vU5gD552qt-gJJ72kYKY3d_NwRb4lpQLY587c1wDuq7UVdBNJJ8_HHQHMyOcfKPV5X0zy0N4W-qVriKXuKgPcMlL4E66A9PBXz5AjcPHsK61p9nAiTOKBDfiBp_iipClVB0MZDZLd3/s500/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A15%252520AM.jpg" id="blogsy-1386309921447.72" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> We made Savory Pie Crusts. In this crust we put bacon, cheese, green onions, salt, pepper, and eggs. </p>
<p>We alson made scones and baked donuts.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpe4znK_ZjjeV8K58NInOt9B6sHgqAFq19PvtOCBYGzlYV9I9UQ4W84pYYBW9Qos11UhcDQtvYOvdkVcKbLCewQQzn90WIzLM-4hCw3bR3mhRjeTR4qe41PJ1JlWDD0xyUaYecYfMWADz/s1024/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A07%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpe4znK_ZjjeV8K58NInOt9B6sHgqAFq19PvtOCBYGzlYV9I9UQ4W84pYYBW9Qos11UhcDQtvYOvdkVcKbLCewQQzn90WIzLM-4hCw3bR3mhRjeTR4qe41PJ1JlWDD0xyUaYecYfMWADz/s500/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A07%252520AM.jpg" id="blogsy-1386309921399.374" class="aligncenter" alt="" width="500" height="405"></a></div>
<p> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZMDhFQbkzqBGl8aocUB3FwyjqOsOoK1u7f5LDEDhNu65GEvipBoQYpyZqoi4EsfjzRit_Jetoo30crlKYLDse9iX3Yqka_O5fPPvDf7HZlWL_dGSzsNPHeM9aTq-MQgDjYsb8hB3lJX1/s1024/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A06%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZMDhFQbkzqBGl8aocUB3FwyjqOsOoK1u7f5LDEDhNu65GEvipBoQYpyZqoi4EsfjzRit_Jetoo30crlKYLDse9iX3Yqka_O5fPPvDf7HZlWL_dGSzsNPHeM9aTq-MQgDjYsb8hB3lJX1/s500/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A06%252520AM.jpg" id="blogsy-1386309921450.998" class="aligncenter" alt="" width="500" height="667"></a></div>
<div class="separator" style="text-align: left; clear: both;">Just a few things that I learned from this class:</div>
<div class="separator" style="text-align: left; clear: both;"><ul>
<li>Use a spoon to scoop GF flour into a measuring device. Do not pack GF flour.</li>
<li>The only ingredient that you will ever need to pack in brown sugar.</li>
<li>You can make your own brown sugar with regular sugar and molasses</li>
<li>baking soda+sugar is NOT a substitute for baking powder. (learned this one the hard way)</li>
<li>Baking/Cooking GF comes out different EVERY time you make something even if it is the same recipe.</li>
<li>If the dough is too sticky add more flour. If the dough is not holding together add water (or other liquid.)</li>
</ul><div><br>
</div>
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQDNgmm8pGOf2zAU8gnwMLC7n-2kHyiywhdm54dhOZg7JYjfa7auWqTK8Kj3ANkpBgOPOLQGuaW6SGURiUlwVXsDJJ4Q-Wg9SWohd8tWJZRFLl8DBzsbddZIptrqRrT6_fU7Rh2YA1NIv/s1024/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A34%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQDNgmm8pGOf2zAU8gnwMLC7n-2kHyiywhdm54dhOZg7JYjfa7auWqTK8Kj3ANkpBgOPOLQGuaW6SGURiUlwVXsDJJ4Q-Wg9SWohd8tWJZRFLl8DBzsbddZIptrqRrT6_fU7Rh2YA1NIv/s500/Photo%252520Aug%25252019%25252C%2525202013%25252C%25252011%25253A34%252520AM.jpg" id="blogsy-1386309921386.0532" class="aligncenter" width="500" height="375" alt=""></a></div>
<p> I loved getting to know some of the other people in the group and learn about their stories. Check to see if there are any gluten free baking classes in your area by looking them up on the internet or asking around gluten free stores or local bakeries to find out by word of mouth. You just might be surprised by what you can find!!</p>
<p> </p>
<p> </p>
<p>Happy eatings!!</p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-45359851362171928812013-11-21T17:22:00.001-08:002013-11-21T17:22:35.891-08:00Thanksgiving Preparations<p> Thanksgiving is approaching us very quickly. Can you believe it's next week? </p>
<p>This year is our first thanksgiving together since we have been married. Last year Dusty was away on a work trip. We are also hosting this year. My mom is coming and Dusty's good friend is coming. Plus the LDS sister missionaries will be joining us for thanksgiving dinner. Plus a few more that May or may not be coming. So a full house!! We love having company! Oh did I mention this is my first year making thanksgiving dinner by myself!! I am pretty nervous. But I have been planning out the menu since October. So I sure hope that I'll be ready! :) <span style="line-height: 1.3em;">Our thanksgiving dinner this year will be 100% gluten free and dairy free! </span></p>
<p><span style="line-height: 1.3em;">Since I'll be feeding 6+ people I am going for as easy and simple yet tasty as possible. </span></p>
<p><span style="line-height: 1.3em;">I thought I would share my thanksgiving menu items that would not typically be gluten free before the big day, in hopes that it may help someone who never gets rolls or stuffing or pie because we think it's not possible to have good gluten free thanksgiving dinner. But guess what... It is possible!! </span></p>
<div class="separator" style="clear: both; text-align: none;">Last night I made gluten free rolls for my first time ever. Everything has to pass my husband's expectations for being gluten free. After he tried them he said "This will be the closest bread that tastes like bread without gluten." Success!! Just like other bread it's always best fresh out of the oven. We ate some of them today but I don't think they will be any good after tomorrow. </div>
<div class="separator" style="clear: both; text-align: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxKGGFhqPLVDK1ThyHQ1vvkXVBIh8lbwvog5Y4j0YP34XrazRHVkQheI8j0RksVG9tlZ_bCIsJKVOsU8VXptOQVZoVASLGQKzEIiN4dFqyfL-saGckik3UjQa4OYEs3zSQR0iI_qkCOI9/s1024/Photo%252520Nov%25252020%25252C%2525202013%25252C%2525205%25253A39%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxKGGFhqPLVDK1ThyHQ1vvkXVBIh8lbwvog5Y4j0YP34XrazRHVkQheI8j0RksVG9tlZ_bCIsJKVOsU8VXptOQVZoVASLGQKzEIiN4dFqyfL-saGckik3UjQa4OYEs3zSQR0iI_qkCOI9/s500/Photo%252520Nov%25252020%25252C%2525202013%25252C%2525205%25253A39%252520PM.jpg" id="blogsy-1385083354922.4663" class="alignnone" alt="" width="500" height="667"></a></div>
<div class="separator" style="clear: both; text-align: none;"><h3 style="margin-bottom: 10px; padding-bottom: 0px;"><span style="line-height: 23px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font size="5">Light and Fluffy Gluten Free Dinner Roll</font></span></h3><ul style="margin-bottom: 0px; padding-bottom: 25px; padding-left: 0px;"><li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 2 tablespoons active dry yeast</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup plus 2 tablespoons warm water (about 110 degrees)</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup oil</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup sugar</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon salt</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 tablespoons xanthan gum</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/4 cups white rice flour</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup brown rice flour</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup potato starch</span></li>
<li style="margin-left: 30px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: square;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup tapioca starch</span></li>
</ul><ol style="margin-bottom: 0px; padding-bottom: 25px; padding-left: 0px;"><li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake at 425 degrees for 8-10 minutes or until done.</span></li>
<li style="margin-left: 35px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></li>
</ol><div><span style="-webkit-text-size-adjust: auto;"><br>
</span></div>
<p><span style="-webkit-text-size-adjust: auto;">As far as stuffing goes I don't think I have ever eaten it before. We never had it at thanksgiving dinner growing up even before being diagnosed. So for my very first time I am playing it safe with Rudi's gluten free stuffing. This is available at my Costco in Colorado. Sprout Farmer Markets, Whole Foods, Earth Fare, Fairway, Lowes Foods, Vitamin Cottage, Woodman's, Winn Dixie, Bi-Lo, Russ's Markets, Untied Market, Strack and Van Til, Coburns, Price Chopper, Cub Foods, Roundy's Reasors, Kowalski's, and Albertsons are the stores that are listed by Rudi'sbakery.com that carries Rudi's gluten free stuffing. Although some nationwide retailers only carry their gluten free stuffing at the specified regional locations. Some locally owned natural food stores may carry it also. </span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IW2ynJNrqktTLp02xWku0V0T05JD56PxEWQROlzWtnTM63_3IT0sErqVt6i2Yon-yLDoj1Qn4XvmLWfs3daB0xW2KXVvgcbO54H_nLO3XRTuqqNYM8k0o3BNV8TKSriliL_6YgbLIdKB/s1024/Photo%252520Nov%25252019%25252C%2525202013%25252C%25252010%25253A59%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IW2ynJNrqktTLp02xWku0V0T05JD56PxEWQROlzWtnTM63_3IT0sErqVt6i2Yon-yLDoj1Qn4XvmLWfs3daB0xW2KXVvgcbO54H_nLO3XRTuqqNYM8k0o3BNV8TKSriliL_6YgbLIdKB/s500/Photo%252520Nov%25252019%25252C%2525202013%25252C%25252010%25253A59%252520AM.jpg" id="blogsy-1385083354937.4148" class="aligncenter" alt="" width="500" height="667"></a></div>
</div><p class="lead" align="left"><span id="internal-source-marker_0.6772728986106813" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>
<font size="5"><strong>Marshmallow Sweet Potato Casserole </strong></font><br>
5 large sweet potatoes <br>
1/2 cup dark brown sugar <br>
1 teaspoons ground ginger <br>
1 teaspoon ground cinnamon <br>
4 tablespoons butter, cold <br>
1/3 cup orange juice </span><span style="line-height: 1.3em; -webkit-text-size-adjust: auto;">Mini marshmallows</span></p>
<ol>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large pot, boil sweet potatoes until tender. (A knife should slide easily into the center of the potatoes but the potato should still feel a little firm. You don't want them to feel mushy. Test them after 20 minutes of boiling.)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fill a large bowl with ice water. One-by-one slip the potatoes into the ice water and remove their skins. (The skins slide off easily under water. Simply make a small cut in the potato and the skin will peel off. It is like magic!)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cut potatoes into 1/2 inch slices. Set aside.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a small bowl, combine the brown sugar, spices and butter. Rub together until mixture is chunky and butter is evenly distributed throughout the sugar.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Layer the potatoes in the bottom of a medium casserole dish. (Use any dish that is large enough to hold 5 potatoes. This size and shape of the dish doesn't really matter for this recipe.) Sprinkle 1/2 the sugar mixture over the potatoes. Repeat and sprinkle the remaining sugar mixture over the top of the potatoes. Pour the orange juice evenly over the top layer of potatoes.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover with foil and bake for 45 minutes or until sweet potatoes are tender and the juices are boiling.*</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove casserole dish from the oven and turn on the broiler.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover the casserole with a layer of marshmallows.</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put dish under broiler until marshmallows are golden brown.</span></li>
</ol>
<font style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*You can make this dish up until step 5 a day or two before Thanksgiving. Then, on Thanksgiving, reheat and top with the marshmallows. <br>
Serves 6</font><p><span style="line-height: 1.3em;"><br>
</span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExTFDfD-nmcXwlSoVL_G6A3nt6YAppsTGowII2CF9Ans__T48YdAP6zqRJBl9HEUAHepM184D0Z82SikdB0FGR6d2d3mxewzNDdjF7ib42NkM_n-Yrvl1cBDS3YljbRV9qMcn7mlipcYU/s1024/Photo%252520Nov%25252019%25252C%2525202013%25252C%25252011%25253A00%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExTFDfD-nmcXwlSoVL_G6A3nt6YAppsTGowII2CF9Ans__T48YdAP6zqRJBl9HEUAHepM184D0Z82SikdB0FGR6d2d3mxewzNDdjF7ib42NkM_n-Yrvl1cBDS3YljbRV9qMcn7mlipcYU/s500/Photo%252520Nov%25252019%25252C%2525202013%25252C%25252011%25253A00%252520AM.jpg" id="blogsy-1385083354885.62" class="aligncenter" width="500" height="667" alt=""></a></div>
<p> I bought these pie crusts at Sprouts. It was on sale for $5 and 2 come in the package. But when they rang it up at the register it ended up being $4! SCORE!! There is no such thing as too many pies right? </p>
<p>I have found several pie recipes that sound so good! So I'll share those recipes. I have sometime until I have to choose between them. </p>
<h1 itemprop="name" class="recipePartTitleText" style="padding: 20px 29px; line-height: 40px; text-rendering: optimizelegibility; background-image: none; box-sizing: border-box;"><font size="5"><span style="line-height: 23px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Gluten Free Easy Strawberry Pie</span></font></h1>
<h2 style="font-size: 25px; line-height: 35px; text-rendering: optimizelegibility;"><font size="4"><span style="line-height: 23px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Crust</span></font></h2>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>cups Rice Chex® cereal</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>cup sunflower or canola oil or melted ghee</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>tablespoons potato starch flour</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>cup sugar</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>teaspoon salt</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>egg</span></dd></dl><h2 style="font-size: 25px; line-height: 35px; text-rendering: optimizelegibility;"><font size="4"><span style="line-height: 23px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Filling</span></font></h2>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>lb fresh strawberries, sliced (about 5 cups)</span></dd></dl><dl class="recipePartIngredient" itemprop="ingredients" style="margin-bottom: 7px; text-rendering: optimizelegibility;"><dt style="text-rendering: optimizelegibility; float: left;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1</span></dt><dd style="padding-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="type" style="text-rendering: optimizelegibility;"></span>container (13.5 oz) gluten-free glaze for strawberries</span></dd></dl><h4 style="margin-top: 15px; margin-bottom: -5px; font-size: 22px; line-height: 26px; text-rendering: optimizelegibility; font-weight: normal;"><font size="4"><span style="line-height: 23px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions</span></font></h4>
<ul class="recipePartStepsList" style="margin-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-image: none; text-rendering: optimizelegibility;"><li class="recipePartStep" itemprop="recipeInstructions" style="margin-bottom: 10px; text-rendering: optimizelegibility;"><span class="recipePartStepHeading" style="text-rendering: optimizelegibility; position: absolute; background-image: url(http://www.bettycrocker.com/images/Global/listNumberBG.png); display: inline-block; width: 25px; height: 24px; vertical-align: top; background-position: 50% 50%; background-repeat: no-repeat no-repeat;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1</span></span><span class="recipePartStepDescription" style="text-rendering: optimizelegibility; padding-left: 30px; vertical-align: top; display: inline-block; width: 525px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).</span></li>
<li class="recipePartStep" itemprop="recipeInstructions" style="margin-bottom: 10px; text-rendering: optimizelegibility;"><span class="recipePartStepHeading" style="text-rendering: optimizelegibility; position: absolute; background-image: url(http://www.bettycrocker.com/images/Global/listNumberBG.png); display: inline-block; width: 25px; height: 24px; vertical-align: top; background-position: 50% 50%; background-repeat: no-repeat no-repeat;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2</span></span><span class="recipePartStepDescription" style="text-rendering: optimizelegibility; padding-left: 30px; vertical-align: top; display: inline-block; width: 525px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until incorporated. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.</span></li>
<li class="recipePartStep" itemprop="recipeInstructions" style="margin-bottom: 10px; text-rendering: optimizelegibility;"><span class="recipePartStepHeading" style="text-rendering: optimizelegibility; position: absolute; background-image: url(http://www.bettycrocker.com/images/Global/listNumberBG.png); display: inline-block; width: 25px; height: 24px; vertical-align: top; background-position: 50% 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3</span></span><span class="recipePartStepDescription" style="text-rendering: optimizelegibility; padding-left: 30px; vertical-align: top; display: inline-block; width: 525px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.</span></li>
</ul>
<h1 itemprop="name" class="recipePartTitleText" style="text-align: start; text-rendering: optimizelegibility; font-weight: normal; background-image: none; padding: 20px 29px; box-sizing: border-box;"><br>
</h1>
<p><font size="5"><strong>Pecan pie</strong></font> </p>
<p>Mix in a bowl, 1/4 C sugar, 2TBS flour, and 1tsp salt. Stir in 1c dark Karo Syrup. Beat in 2 eggs, one at a time. Mix 1/2 c evaporated milk, 1c pecans and 1tsp vanilla. </p>
<p>Pour mixture into 9inch unbaked pie shell. Baked in 375 degrees for 50 minutes, or until firm. Cool before serving. </p>
<p>***substitute the flour for a gluten free flour. </p>
<p>***substitute evaporated milk for almond milk use a little more half of what the recipe calls for. If needs be dairy free. </p>
<p> </p>
<p> </p>
<p><font size="5"><strong>Fresh Peach Pie </strong></font></p>
<p><font size="4">3 cups water </font></p>
<p><font size="4">1 cup granulated sugar </font></p>
<p><font size="4">1 (3 ounces) packaged peach flavored gelatin </font></p>
<p><font size="4">3 tablespoons cornstarch </font></p>
<p><font size="4">4 cups sliced peaches </font></p>
<p><font size="4">Whipped topping, for garnish </font></p>
<p><font size="4"><br>
</font></p>
<p><font size="4">In a medium saucepan, bring water and sugar to a boil over medium-high heat. Mix gelatin and cornstarch together and gradually add to the boiling sugar water. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate to cool, stirring often so it doesn't set up too much.) Pour over fresh peaches and fold together gently. </font></p>
<p><font size="4">Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top each slice with a dollop of whipped cream, if desired. Makes 1 pie. </font></p>
<p><font size="5"><strong><br>
</strong></font></p>
<p> </p>
<p> </p>
<p><strong><font size="5">Harvest Apple Crisp</font></strong> </p>
<p>10 cups peeled and sliced apples </p>
<p>1 cup granulated sugar </p>
<p>1 cup plus 1 tablespoon all-purpose flour, divided</p>
<p>1 teaspoon ground cinnamon </p>
<p>1/2 cup water </p>
<p>1 cup quick cooking rolled oats </p>
<p>1 cup packed brown sugar </p>
<p>1/4 teaspoon baking powder </p>
<p>1/4 teaspoon baking soda</p>
<p>1/2 cup butter, melted </p>
<p> </p>
<p>Place the sliced apples in a 9x13-inch pan. Mix granulated sugar, 1 tablespoon flour, and ground cinnamon together, and sprinkle over apples. Pour water evenly over all, set aside. In a large bowl, combine oats, remaining 1 cup flour, brown sugar, baking powder, baking soda, and melted butter. Bake at 350 degrees F. For about 45 minutes or until top is golden brown and apples are tender. Serves 12-15. </p>
<p> </p>
<p>***use a gluten free crust. </p>
<p>***substitute flour for a gluten free flour </p>
<p> </p>
<p><strong><font size="5">Fresh Strawberry Pie</font><font size="6"> </font></strong></p>
<p>1 baked 9-inch pie shell </p>
<p>4 cups diced ripe strawberries </p>
<p>2 cups granulated sugar </p>
<p>1/2 teaspoon salt </p>
<p>1/2 cup cornstarch </p>
<p>1/2 teaspoon lemon zest </p>
<p>2 tablespoons freshly squeezed lemon juice </p>
<p>2 cups halved ripe strawberries </p>
<p>1/2 cup fresh blueberries, divided </p>
<p>Whipped cream, for garnished </p>
<p> </p>
<p>Place diced strawberries in a gallon-sized zipper-lock bag; seal well and knead bag to crush berries. Pour crushed berries into a large saucepan and combine with sugar and salt. Remove 1 cup of this mixture and blend with cornstarch in a small bowl; pour back into saucepan. Cook and stir strawberry mixture over medium-high heat until it comes to a boil. Reduce heat to medium and continue to stir and scrape the bottom of the pan until thick and clear. Stir in lemon zest. Place in a chilled, medium-sized bowl and cool in refridgerator, about 1 hour. Stir in lemon juice. </p>
<p> </p>
<p>Place halved strawberries and 1/4 cup of the blueberries in bottom of baked pie shell. Spoon chilled glaze over berreis. Garnish with whipped cream and remaining blueberries. Makes 1 pies.</p>
<p><span style="-webkit-text-size-adjust: auto;"><br>
</span></p>
<p><font size="5"><span style="-webkit-text-size-adjust: auto;"><strong>Pumpkin pie</strong></span></font></p>
<p itemprop="name" class="ERSName" style="margin-bottom: 20px; font-weight: bold;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 1.3em; -webkit-text-size-adjust: auto;">Ingredients</span></p>
<ul style="padding-left: 0px; margin-bottom: 0px; list-style-type: circle; list-style-position: outside;"><li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 <a href="http://glutenfreehomemaker.com/gluten-free-pie-crust/" target="_blank" style="padding: 0px; margin: 0px; text-decoration: none;">pie crust recipe</a></span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1¾ cups pumpkin puree or canned pumpkin</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¾ cup sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¾ cup <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&linkCode=ur2&pageMinusResults=1&suo=1383616730025&tag=theglutfreeho-20&url=search-alias%3Daps#/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=almond%20milk&sprefix=almond+m%2Caps&rh=i%3Aaps%2Ck%3Aalmond%20milk&sepatfbtf=true&tc=1383616732109" target="_blank" title="Amazon affiliate link" style="padding: 0px; margin: 0px; text-decoration: none;">almond milk</a></span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ teaspoon vanilla</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ teaspoon cinnamon</span></li>
<li class="ingredient" itemprop="ingredients" style="padding-top: 0px; padding-bottom: 0px; padding-left: 0px; margin-left: 10px; text-align: left; list-style: none inside !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1½ teaspoons pumpkin pie spice</span></li>
</ul>
<p class="ERSClear" style="clear: both; height: 0px;"><div class="ERSInstructionsHeader ERSHeading" style="margin-bottom: 5px; font-weight: bold; clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Instructions</span><ol style="padding-left: 0px; margin-bottom: 0px; list-style-position: outside;"><li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine all the ingredients using a fork to mix them together.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roll and press the pie dough into a 9 or 10 inch pie plate.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover the crust with foil or a pie shield after about 30 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-top: 0px; padding-bottom: 0px; list-style: decimal outside; text-align: left; padding-left: 0px !important; margin-bottom: 5px !important; margin-left: 20px !important; background-position: 0px 50%;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Let cool before cutting.</span></li>
</ol><p> </p>
<p> </p>
<p>Make sure that the turkey seasoning is gluten free!! </p>
<p> </p>
<p>I'll write after thanksgiving hopefully with some tips to help us next year. </p>
<p> </p>
<p> </p>
<p> </p>
<p>Happy eatings!! </p>
</p></div><p> </p>
<p> </p>Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-812191439043668012013-09-01T18:57:00.001-07:002013-10-30T20:05:47.250-07:00Gluten free apps I recently discovered the app called 'Yelp.' Which is owned by google. On this app you put in gluten free.. Whatever your looking for... Bakery... Pizza... Restaurants... Etc. In the location box you can out in current location to find what is closest to you or any other city to find gluten free places in that town. I have found this very helpful being in new places. <br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/09/01/2545.jpg'><img src='http://photo.blogpressapp.com/photos/13/09/01/s_2545.jpg' border='0' width='158' height='281' style='margin:5px'></a></center><br /><br /><br />It gives you the name, address, the distance (milage), and the rating of the place. On the right side it tells you how expensive it. The more $ the more expensive it is. But always know when buying gluten free it's going to be a bit more pricey. Also under the address it tells you what kind of things they serve, and it mentions if it is gluten free. That is my favorite feature of the app. Although note that some places serve gluten free items even though it may not be listed under the address. <br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/09/01/2546.jpg'><img src='http://photo.blogpressapp.com/photos/13/09/01/s_2546.jpg' border='0' width='158' height='281' style='margin:5px'></a></center><br /><br /><br />With how much we move throughout out the year. I love using the app to help find gluten free places to try in new areas. Finding gluten free bakeries in the areas that we move to is one of my hobbies. It's so fun and interesting to hear about the stories how each bakery came about. <br />Some other gluten free apps that I have downloaded on my phone are...<br />Find Me GF <br />GF Card<br />GF Fast Food<br />GlutenCheck <br />Gluten Free Recipes (Love this one) <br />Celiac Trivia (always learn something new) <br />My Kitchen (has suggestions for gluten free meals) <br />CeliappGuide (tells you about safe and unsafe foods/ingredients) <br />G-Free (helps with eating out) <br />Healthyout<br />Glutenology<br />Gluten Free News <br />Snacks Gluten Free<br />Gluten Safety (very educational) <br />BM Lite (helps to keep track of your bowel movements if you happen to need help with that) <br />DineGF (seems to find legit local restaurants with gluten free menus as well as chain restaurants) <br />All of the apps listed about a FREE! So why not try them out? <br /><br />A few more apps that I have found but they cost to download them are... <br />Gluten Free Restaurant Items<br />Gluten Free Grocery Guide<br />Gluten Free Travel Guide<br />101 Gluten-Free Recipes<br />Is That Gluten Free? <br />Gluten Free Registry <br />Gluten Free Ingredients <br />These are just to name a few. They are always coming up with new gluten free apps so keep an eye out for that. <br /><br />Check out this website... <br />http://www.glutenfreeguidehq.com/68-essential-gluten-free-restaurant-menus-you-need-to-know/ <br /><br />I find it very very helpful for eating out to know what items ARE gluten free. I added it as an app on my phone and I use it often. <br />If you open the website on safari on your iPhone or iPad then click the arrow at the bottom of the page then click the 'add to home screen' option and that is how you create website into an app. <br /><br /><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-86819724755255979962013-08-28T15:37:00.001-07:002013-10-30T20:04:45.933-07:00I Scream Cakes <br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/08/28/1586.jpg'><img src='http://photo.blogpressapp.com/photos/13/08/28/s_1586.jpg' border='0' width='187' height='281' style='margin:5px'></a></center><br /><br /><br />While we lived in St Louis I found this Ice cream and frozen yogurt place called "I Scream Cake."<br />They make ice cream cake, which came in a gluten free option!! Whaaa!!?? <br />So I called them up. They didn't have a cake that sounded great to me. But they were willing to take an order and made it in 2 hours. They had awesome customer service!! If I lived in the area I would be a regular customer. The best part was the price was reasonable. I don't know if it was anymore expensive than regular ice cream cakes but if it was there must have not much been of a difference in price. <br />Highly recommended!! <br /><br /><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-72055384070380611042013-07-29T12:31:00.001-07:002013-07-29T13:03:56.414-07:00Dempsey Bakery As I have been traveling around the United States and have had some extra time on my hands while my husband is at work I try to find a local gluten free bakery of some sort. <br />Most recently we were in Little Rock Arkansas. One of my friends told me about this organic restaurant that her and her husband had recently tried and she was very pleased with the food that they served. She also mentioned that they had some gluten free options. Once she said that I knew I had to go try it. So we went. The restaurant is called The Roof Cafe. I got an egg salad sandwich. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1159.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1159.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />The bread was more like a hamburger bun. The texture of the bread was amazing! It never feel apart. It tasted so good that I really questioned if it was really gluten free. We asked where they get the bread from and it was from a gluten free bakery called Dempsey Bakery which was in down town Little Rock. We weren't too far away from it. So we went and checked it out. <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1260.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1260.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1160.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1160.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />I love it when I see this sign outside. For the simple reason that I feel like you can trust anything they have in there and they really do care about and understand the gluten free lifestyle. <br /><br /><br />They had so many choices I didn't know where to start. They had a lot of different choices of cookies, cheese cake, lava cake, cinnamon rolls, breads, pizza crusts, cakes, cupcakes, pies. I was very impressed with the wide selection that they offer. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1161.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1161.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1162.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1162.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1163.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1163.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1164.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1164.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />They also have a full lunch menu. I ate at The Roof Top right before coming to Dempsey Bakery so I didn't eat anything off it the menu. Although I tried the roasted red pepper bisque soup. It was good but had a little bit of a kick to it. I'm not one for spicy stuff unless I'm in the mood for it. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1165.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1165.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Our of the many options that they had I tried the cinnamon roll. It was very good. Although I thought it tasted more like a donut with the glaze that they used on it. The texture was great! And it didn't crumble at all! <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1166.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1166.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />I also tried the chocolate raspberry cheese cake. It was very good. Although I thought it would have tasted better without the chocolate drizzle. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/07/29/1167.jpg'><img src='http://photo.blogpressapp.com/photos/13/07/29/s_1167.jpg' border='0' width='281' height='275' style='margin:5px'></a></center><br /><br /><br />The staff at Dempsey Bakery was very friendly and knowledgable. I highly recommend this gluten free bakery. If you are ever in the Little Rock area it's worth your time and money as is The Roof Top. <br /><br /><br /><br />Happy eatings!! <br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-37346826496323385202013-07-15T22:44:00.001-07:002013-07-15T22:49:03.370-07:00Gluten free floursWhen Dusty and I first got married I went through a phase where I wanted to cook and bake everything I could to be gluten free. After all... "The way to a man's heart is through his stomach"... Right? <br />
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Well I went onto amazon to find the gf flours that I would need to bake the recipes that my cookbooks called for. At the time they had an AWESOME deal going on and so I bought 4 or 5 different flours. Each flour came with 3 or 4- 22 ounce bags. Being only two of us we didn't go through all that flour fast enough. And As time went on I realized that I didn't know anything about these flours whether they needed to be in the freezer or fridge or how long their shelf life is. <br />
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Recently I did some research on gf flours to know for myself how long they last and how to store them. Maybe this info will become useful to all of you. <br />
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Potato starch- <br />
doesn't require refrigeration or freezing. 3 year shelf life open or unopened.<br />
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Cornstarch- <br />
1 1/2- 2 years max shelf life <br />
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Brown rice flour- <br />
4-5 months in refrigerator.<br />
Up to 1 year in the freezer.<br />
May become rancid if stored improperly or if stored for an excessive length of time. <br />
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Sorghum flour- <br />
4 months in freezer, if stored in a sealed container or tightly wrapped.<br />
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Soy flour-<br />
5-7 months, store tightly wrapped or tightly sealed in the refrigerator or Freezer.<br />
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White rice flour-<br />
Store in a right covered container in a cool dry location and it will last indefinitely. <br />
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Tapioca starch/flour- <br />
3years- If stored in a cool, dry area.<br />
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Bean flour- <br />
18 months- Store in air tight container in a cool and dry area. <br />
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Almond flour- <br />
6 months in refrigerator. <br />
12 months in freezer. <br />
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Happy eatings!! <br />
<br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-76222547671172009392013-06-24T16:26:00.001-07:002013-06-24T16:26:36.203-07:00Qwackers<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/24/2063.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/24/s_2063.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />I recently found these 'Qwackers' at The Gluten Free Store in Layton Utah. Last night my husband was eating golf fish crackers and so I decided to pull these out to give them a try. He compared them to the goldfish crackers. At the first taste he said that the texture was so different. And the second taste he says that these are a lot more cheesy tasting. (He hates cheese.) But from what I can remember from so many years ago, I would compare the texture and taste to cheese nips. They have a bit of a crunch to them and you can definitely taste the cheese flavor. I found them enjoyable. I love the size of the package also. Enough for one sitting and not having to leave an open bag and having to eat them before they get stale. Highly recommended! <br /><br /><br />Happy eatings!!<br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-75955882546679303072013-06-19T21:47:00.001-07:002013-06-19T21:47:20.095-07:00Donuts I LOVE DONUTS!!!! <br /><br />My all time favorite kind of donut is the maple bar. I have tried multiple times to make a gluten free maple bar, they turned out ok... But I'm still on the hunt to find a good enough recipe to publish. Which will mean it will be regularly made in my kitchen. :) <br /><br />But until then I'll buy these donuts. <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/19/3142.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/19/s_3142.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/19/3143.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/19/s_3143.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />My two favorites are the maple glazed and cinnamon sugar. <br />I usually heat them up in the microwave for 30 seconds. The texture is perfect! Only if they were a little bigger.... Although I don't feel so guilty eating them. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/19/3144.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/19/s_3144.jpg' border='0' width='200' height='200' style='margin:5px'></a></center><br />I recently tried the vanilla glazed donuts which are also very good. But wouldn't be my first choice. They also have chocolate glazed which I have not yet tried. <br /><br /><br />When my husband and I first started dating I bought some donuts to have at his apartment kuz there was nothing in his apartment that I could eat. He learned very quickly that my donuts are off limits! ;) <br /><br /><br /><br /><br />Happy eatings!!! <br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-63927852055146013392013-06-04T15:09:00.001-07:002013-06-05T20:39:12.843-07:00Lemon chicken Since we have been married I try to make home-cooked meals for so many reasons. You get to determine the things that go into your food, the limits are endless, and it really is so much more inexpensive. <br />A lot of my inspiration of different foods to cook are some of the dishes we try at restaurants, Pinterest, and things that I cannot get gluten free unless I make it myself. I have only really been cooking things from scratch for the last year and a half. So I am still having to do A LOT of trial and error. <br />It does get frustrating when I am really craving it and then it doesn't turn out. But that's just how it goes. So along with the recipes I give out I'll give tips of things that I did do that does or doesn't help. <br />Like I mentioned earlier we LOVE PF Chang's. And I was lucky enough to find my favorite dish from there. After making it several times it's hard to spend the money on something that I make just as good or even better tasting. (I mean that in the most humble way. :)) <br />This dish is one of the most commonly asked for by my husband... Which really means a lot. He is not picky in any means. He even eats my burnt meals... Which happens more than I'd like to admit. He really is a great sport about it all. :) <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/04/1741.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/04/s_1741.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />PF Chang's Lemon Chicken-<br />For the lemon sauce:<br />1 T. cornstarch, dissolved in small amount of cold water<br />1 c. chicken broth<br />juice of 1 lemon<br />3 T. brown sugar<br />3 T. liquid honey<br />1 tsp. minced ginger<br />Put chicken broth, lemon juice, brown sugar, honey and ginger into skillet or pan and stir to combine. Bring to a boil, stirring constantly. Turn heat down to a simmer. Stir in cornstarch mixture and simmer 2-3 minutes until thick and syrupy. Keep warm.<br />For the chicken:<br />2 boneless chicken breasts, cut into 1 inch by 1/2 inch chunks<br />2 T. gluten-free soy sauce or tamari<br />1 tsp. minced ginger<br />1 tsp. sesame oil<br />about 1/2 c. cornstarch<br />2 – 3 T. oil for frying<br />2 T. toasted sesame seeds<br />1. Mix chicken pieces, tamari, ginger and sesame oil and marinate for 20-30 minutes.<br />2. Spread cornstarch on dinner plate and roll chicken pieces in cornstarch until coated. Place chicken pieces on another dinner plate.<br />3. Heat oil on medium high heat in a large skillet until a piece of coated chicken sizzles when added, then add more pieces to fill pan without crowding.<br />4. Saute chicken pieces, turning a few times, until browned all over and cooked through.<br />5. Wipe out pan and saute remaining chicken in same manner.<br />6. To serve, spoon warm sauce into dish, place chicken pieces over top, and add steamed broccoli, if desired. Sprinkle with toasted sesame seeds.<br /><br />This dish takes a while to make.. The first time I made it, it took me like 2 hours. But I have gotten faster the more times I make it. I usually double or even triple the recipe because it serves 2 people. It makes great leftovers and is great to serve when company is over. <br />Definitely worth the time and effort! :) <br /><br />Happy eatings!!! <br /><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-36770072131706802202013-05-17T12:04:00.004-07:002013-05-17T12:04:57.346-07:00Gluten Free Cereal<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023279820171330"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIV-ZUDw9BcpXrVXm9gkQHBUTGgYec5xqV_1GIIMnsQzjNCqUQHS9Zd_A4ZChAvDY-IcHHVtzx5z2_7A_EEdy8BifSE6_d0D8tSvOqOatILloCEMFswKNEhO0lJXosNoGAQituWMXwWTrF/s288/79.jpg" style="margin: 5px;" width="281" /></a></center>
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Chex has gone gluten free!! Ok this might be old news but still exciting! Have you tried all of these different flavors? My favorite is Honey Nut Chex.<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023311178390514"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG87dyu1nOi76ivQQ5ywj7tO7dpuXflrZvOohxgG-5NZUxG_47-c0wvfMKQ_ogoiG9nZ-LcAhyphenhyphenvkuj-bAoc_uT80eG5pgcCGHUGNJiK7T1hZ-3NiF0uw03FcN_Y6oKv0E0PB2T7hz4Znsy/s288/78.jpg" style="margin: 5px;" width="191" /></a></center>
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023342663794418"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jfkKvZiTtJ4KA2JxBLkdWQXTPO4PjUtqQ_JoDAw9q0mSsEUBRCxxHJuAvnsiz7wFSZwtMgQ1DHcRYlxYCOZgBz66_d8JrP01IAvLMc2X5psxrcAOUOT_v1Ty0rbMaSvGyqTpB6qct-lB/s288/77.jpg" style="margin: 5px;" width="187" /></a></center>
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I once tried the Strawberry Chex, but I haven't seen them since then. :(<br />
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Here is a nice treat to make with the rice or corn Chex.<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023374041286290"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqkoKaOEcCHVFh1IqD4J1IJmBEZXve0pnlnUSVV2q5dG_SAk_-zep9fSgSdCxN4zfLf2WEKAdJL4GNedc_SPFh-KnM11nrCeyk3avRPby1_PAAvOibyFlHoU9UCpoXB_r-66n9EU2C_T5/s288/75.jpg" style="margin: 5px;" width="210" /></a></center>
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Gooey Almond and Coconut Chex Mix Recipe.<br />
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Ingredients:<br />
1 (14oz-17oz) box of Rice OR Corn Chex cereal<br />
1 (7oz) bag of sweetened coconut<br />
1 (5oz) bag of almonds (about 1 1/3 cup)<br />
1 1/2 cups sugar<br />
1 1/2 sticks (3/4 cup) margarine of butter<br />
1 1/4 cups light corn syrup (like Karo syrup)<br />
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Directions:<br />
Spray a LARGE (the biggest you can find!) bowl with non-stick cook spray Pour in the entire box of Chex cereal, coconut, and almonds. Gentle mix together.<br />
Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over high heat. Bring to a full boil, turn down to medium, and cook for 3 minutes, stirring constantly. Pour over the cereal mixture in the big bowl and stir evenly.<br />
Spread cereal evenly on wax paper and let it cool (even though it's delicious to eat while warm, too!).<br />
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Once it cools, I bag it up in airtight container or Ziploc bag and it lasts for a couple of days.<br />
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Some other gluten free cereals that I have found enjoyable are...<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023405499366338"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eVImthEvIHoxKscdqem1lOPpknx0DYXUxBy3w0HMjbihcgO-6d2WNpB6T_-lOWt37G-sGL0GLeWPX0hDvA0oJTnELZ2kzxMwXWfdoSVnR7IDaMdaRpGSsMY9FX1l1V8zq-kSxsGiS0eP/s288/76.jpg" style="margin: 5px;" width="188" /></a></center>
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Corn rice flakes with strawberries are tasty. Although very crunchy, my teeth are very sensitive and I have found that letting the cereal soak up a little bit of milk helps with a little less crunch.<br />
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I LOVE these corn flakes! Very comparable to regular corn flakes.<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023470732518802"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1q4cQ_wQA83mKSYptmIS8g3h-AdwkG2RMBueZSbbq9K6MaP0AQyG8NqWMI-VGLQMK9DrvN-6SAgsyfhuI4IeTCigLjLzYK4YhpyHCW0QQ3ehtcnSFv0FxgPiDdCREcheqpn3LxN5V09f/s288/81.jpg" style="margin: 5px;" width="177" /></a></center>
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Gluten free Rice Krispies! What?<br />
I love how convenient and available these are. I have been able to find these in most grocery stores. A<br />
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I love the Marshmallow Pebbles. My favorite cereal growing up was Lucky Charms and Marshmallow Pebbles remind me of them!<br />
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For a quick treat Fruity Pebble Treats are very convenient. I can't seem to keep these around very long when my husband gets into them! ;)<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5879023588475578322"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC1G23czmtwfKqdGvPLnnL1fDJGb0tcMko2uPwZVNfZmz432DqN9jn-_tIY0UbVUiFU31hHFW_pif-J8oaqAhhitWRb6EH5Jdxu7t0UFFIVs6HH_dWo-a5EAiSOr2zaNc9x__0xzFvGO1/s288/85.jpg" style="margin: 5px;" width="150" /></a></center>
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These instant oatmeal packets are made out of certified gluten free oats. They are easy and quick to make. Just calls for water and a microwave and whatever else you may like on top. My favorite is milk, cinnamon, and sugar.<br />
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As you can see we are all about quick, easy, and convenient food!<br />
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Happy eatings!!!<br />
Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com1tag:blogger.com,1999:blog-1299166437377204181.post-6981080409033730522013-05-17T10:15:00.001-07:002013-05-17T10:52:52.616-07:00Betty Crocker When Betty Crocker came out with gluten free mixes I was so excited I thought I was going to die!! <br />
The best part of these are that they are available at pretty much every grocery store that sells Betty Crocker. Super convenient! Although just like another gluten free products they are a bit pricey. <br />
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I love love love this pancake mix!! There have been times when we are traveling and if we stay at family members houses we just take this box with us and borrow their stove to make these delicious pancakes! The recipe is on the back of the box.<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5878998099141461154"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV5tauKO7nFfkhWbr866A_NCJ7myEn3X-gAgd9FMiZRaJ5PE2fk_Wk4x8QfRLj7A0LSQ2dzpaN3dGaO7p3qFA17mcl-cSTBUag1uKUqMHlanGGHevTiNMNTIGgewC-FYi64NcwR-eoC6T/s288/114.jpg" style="margin: 5px;" width="210" /></a></center>
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Another recipe that I make with gluten free Bisquick is corn dogs! Another recipe that my husband loves and asks for frequently. Trust me, they taste better than they look!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaD7isIilPSHTIgz70hHz6bqpDJ5GdfD1tErSME__DWr9KQ2WDc8JbtA0fp6PxCsOV2N1SB9ykRhyphenhyphenPyIuofa4Z9MgIv_NwBXb4_zo7n2PyKrkhvYBPclH3Vou9x7schj8Pn4gQSLn8D-T/s1600/corn+dogs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaD7isIilPSHTIgz70hHz6bqpDJ5GdfD1tErSME__DWr9KQ2WDc8JbtA0fp6PxCsOV2N1SB9ykRhyphenhyphenPyIuofa4Z9MgIv_NwBXb4_zo7n2PyKrkhvYBPclH3Vou9x7schj8Pn4gQSLn8D-T/s320/corn+dogs.jpg" width="236" /></a></div>
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<ul style="background-color: white; color: #776045; font-family: Molengo, 'Trebuchet MS', Corbel, Arial, sans-serif; font-size: 15px; line-height: 22px; list-style: square; margin: 0px 0px 1.467em 1.467em; padding: 0px; text-align: -webkit-auto;">
<li style="margin: 0px; padding: 0px;">1 cup Gluten Free Corn Meal</li>
<li style="margin: 0px; padding: 0px;">1-1 ½ cup Gluten Free Bisquick</li>
<li style="margin: 0px; padding: 0px;">2 eggs(beaten)</li>
<li style="margin: 0px; padding: 0px;">1 TBSP Sugar</li>
<li style="margin: 0px; padding: 0px;">1 cup Milk (you can use soy, almond, etc)</li>
<li style="margin: 0px; padding: 0px;">Hot Dogs</li>
<li style="margin: 0px; padding: 0px;">Sticks (optional)</li>
</ul>
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Directions</h2>
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Heat the oil for frying to about 350 degrees. I used my Dutch oven. You could use a fryer, or any method you choose.</div>
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In a bowl add Corn Meal, Sugar, and 1 cup Gluten Free Bisquick. Stir together. Whisk in 2 eggs, and 1 cup of milk. The batter will be the consistency of thick pancake batter. If needed add extra bisquick to thicken.</div>
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Now place the hot dogs onto sticks, or cut into bite sized pieces. I cut my hot dogs in half to make kid sized corn dogs. Really, it is up to you.</div>
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Once the hot dogs are prepared, roll them in batter until they are covered. Quickly drop them into the oil and allow them to fry about 3-5 minutes until golden brown. You may need to flip them once.</div>
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Remove and place on a paper towel lined plate. Serve.</div>
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Makes enough batter for 1 package of Hot Dogs.</div>
<div style="background-color: white; color: #776045; font-family: Molengo, 'Trebuchet MS', Corbel, Arial, sans-serif; font-size: 15px; line-height: 22px; margin-bottom: 1.467em; padding: 0px; text-align: -webkit-auto;">
-FROM: <a href="http://afewshortcuts.com/" style="color: #09b819; text-align: center; text-decoration: none;">http://afewshortcuts.com</a></div>
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I have not used this mix to make actual cake. I use to it make banana bread. <br />
My husband loves this recipe for banana bread. He asked for it on a regular basis and usually it's all gone before I have a chance to get to it! Haha it's just that good! :) <br />
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Gluten Free Best Ever Banana Bread<br />
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Enjoy this great banana bread recipe made using Betty Crocker® Gluten Free yellow cake mix - perfect for a breakfast treat.<br />
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PREP TIME: 15 Min<br />
TOTAL TIME: 2 Hr 40 Min<br />
SERVINGS:16<br />
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INGREDIENTS<br />
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1 box Betty Crocker® Gluten Free yellow cake mix<br />
1 cup mashed very ripe bananas (2 medium)<br />
1/2 cup butter, softened<br />
3 eggs<br />
1/2 cup chopped nuts, if desired<br />
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1. Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.<br />
2. In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.<br />
3. Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.<br />
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I have a hard time getting the middle to not be doughy and for the outside not to burn. I use a glass bread pan and I cover it with foil while baking. I have had times where it turns out perfect and other times it turns out super dry. But we move so much and our elevation and humidity changes, that every time I make it I have to adjust. Hoping for one day I'll figure it out! <br />
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We love these cookies! It's nice to have when I don't have enough time to make a mix from scratch. Or sometimes I don't even have all the ingredients I need. This mix even comes with chocolate chips in it! <br />
Maybe all cookie mixes do come with chocolate chips in it already.. I'm just not that familiar with them. :) <br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5878998222149736482"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLfQAQtw3WnE04cuiyLLMpWNcwhhlgqDwQmfSq0huCdC7skdSfPai6UcyvHCVtPrpC4hw3Wun0_Fd6KT2tr_iAxkzKwG7u31Qru6Uld-n3e1hWCc3I1cW5T5yOnq6rerUDu7MLYS_whWk/s288/74.jpg" style="margin: 5px;" width="184" /></a></center>
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I think that this might be the best gluten free brownie mix that I have found so far. Brownie mix was one of the first gluten free products that we found that was sold in the stores back in 2003. <br />
My husband also loves these and he asked for them on a regular basis. <br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5878998249770143618"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqHI_OEgEGJo0fSEV8PoGrPqZ4rGqj7eryIbSON-iBeMmNDurg2xEOeYGfcFJMVP7IrtVDtj27765qfrwGr7UM6ZpZ9hWfHTbK6VRAlftt9eEbAbYuySlrYfJ-ytyqR7QU3N2w5l7eY4w/s288/116.jpg" style="margin: 5px;" width="400" /></a></center>
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I have not yet tried the chocolate cake mix. I have it in my pantry. Now just waiting for the right time to make it. <br />
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All of these mixes only call for water, butter, eggs, and vanilla extract depending on the mix. <br />
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Happy eatings!!! Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-44456339140313215932013-05-10T18:30:00.001-07:002013-05-10T18:30:49.185-07:00Cheese cake Cheese Cake is my all time favorite dessert!! I could eat it every day all day long! <br /><br />The best part about it is my husband can't eat it so more for me! :) <br /><br />I usually home make my cheesecake when I want some. But this year for my birthday I wasn't able to make it. So I went out and bought some. This was the only kind I was able to find in the Albuquerque area. <br />The Chuckanut Bay company offers gluten free New York Cheese cake. It is very tasty. I ate it without any toppings and it was still tasty. The crust was made of some kind of cookies. I like mine made of graham crackers. <br />But for a quick easy treat this will hit the spot! <br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876528077293072962'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKDy9rTx2gUpNYYhhaMei71tCCyr9-7BMd-Mpum1qbS4A9zFAH7JreuVxjLeizFxdpqo9WnDxss-AeUsvndJ_Nl37hWhdVrtvivIdoZAYN272Z1asNDQiEj9-DY8yZtYGNnq4ULbnhaaO/s288/114.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><br />I love making cheese cake! It's not too difficult. I like making them into cupcake size. This way I fee like I have more self control on how much k eat at one time. <br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876528111486516962'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4rNNY91hmjS0HM85kChF8Kah8e0UE8DuvqTQwBd1JNYUAKPoSwomCxG4NbPYp63qukwwNaw1BqHtYODIgwp2xIvZk_hjLdYZYdP5p3U_sDgT0ijDdHU4EgwLJgq0jy1_A8Zzff1gZGqd/s288/115.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br />I recently made and shared these with my family and I would say it was a success! I have been asked for the recipe which has inspired this blog post. :) <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876528146757843074'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjpOSHdPhbjVr7YUQq5Rl7KwOmyxWqDdvDS6cor1hkafV3-JZWbhlaTTguauy2_Zm3scQyYMPVcOEoF016PtWEnmqB0mZf5y9JWoy2Tw96ACAT4IMz3azszZGwHSpXYGqGFgE6FqDwK_M/s288/116.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Here's the recipe- <br /><br />Ingredients:<br />CRUST<br />1 1/2 cup crushed graham cracker<br />1/4 cup packed light brown sugar<br />7 tablespoon unsalted butter(melted)<br />CHEESECAKE<br />2 ¼ cups heavy cream<br />1 pound cream cheese, softened<br />2/3 cup sugar<br />½ teaspoon salt<br />1 tablespoon lemon juice<br />2 teaspoon vanilla powder<br />¾ cups Oreo Cookies, crushed<br /><br />Directions:<br />CRUST<br />Combine graham cracker crumbs with sugar.<br />Add melted butter and blend until combined.<br />Press into pan. Set aside.<br />CHEESECAKE<br />Beat heavy cream until medium peaks form. Set aside.<br />Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.<br />Add cream cheese mixture to heavy cream and beat until incorporated.<br />Gently fold in Oreo cookies.<br />Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.<br />Refrigerate for at least 6 hours to set or overnight for best results.<br />Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.<br /><br />A few notes:<br />I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.<br />If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.<br />For best results refrigerate overnight.<br />Keep refrigerated up until 20 minutes before serving.<br /><br /><br /><br />For the graham crackers I used Graham style crumbs by Kinnikinnick. They also sell whole graham crackers which will work but they take a while to break down into small enough crumbs. <br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876528184899740738'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrARN7OcPA_19mRwk1XU8idzoeanYKhGMJe1nFSyKeNBKf2p7vFhnAV9AGxxHIkFmbrF9X8L2b4YMRlMaLTBMaE_vzzDLkYo1wR0yOI9VORMbiCHMsR8JdyBBzBYKGKuJM66Fw0djBwls/s288/117.jpg' border='0' width='209' height='281' style='margin:5px'></a></center><br /><br />I use mi-del chocolate sandwich cookies. Although any 'Oreo' like cookie would work just as well. It takes some time to get these crushed down. I use my ice scoop to mash them. <br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876528218506247682'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_V7pl_SVAkEaUpG8AI9c5iMQUoxlKXwqPsUfcSXn_F6v9EcWNyjctV3d6AHYWWhnMBEqWk0skIq9XRVl1_31U3S5SObFAmP3Bay1aHCKsKWmEFAEZcj_HpTHVKv7VwBEGNKEgQK9nExs/s288/118.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br /><br />Happy eatings!! <br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-10775518788049829162013-05-09T17:07:00.001-07:002013-05-09T17:07:19.312-07:00Mac and CheeseI LOVE Mac and Cheese! <br /><br />The day I found Annie's Gluten Free Mac and Cheese was one of the best days of my life! :) <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876135570251009842'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzt5qRPBDzO8LFule62-d1KNhJbS2CaLDC20lvHfFCIDhm1Ddfkd35sq4FR2408Ypl2GrpOoQN-3k2sJz2e6IzWi-JtvVmCEzCVNPCXD9BJ0aFEuqh1DuQq5Z2YKTucQKaE_LHWIitRCUx/s288/62.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />I love this stuff! It takes about 30 minutes on the stove. There is enough to serve 2 people nicely. <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5876135611242928946'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5cobSbd-KpPoJPEtWr38bnvF39vVJLsyLA60RtsY9lTNWQ4r-jupC3bqZgQxZsk_luglAV69EhFUn6SSvNLCSmWVPMh7RgWScav28BSqDrkUSJ54t0tZsEx6FFT4zOXYEzN-ny_Zw7O_/s288/63.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Recently I found these microwavable single servings. I love these! It talks 5 minutes to make and all you need is a microwave! Which sometimes that is all the I have the use of. On the packaging it says to not drain extra water after cooking it. Although I do but I add a little milk to give it a creamy texture. I also add shredded cheese which I cook for another 30 seconds in the microwave. Bam! Ready to eat. :) <br />I love how portable these are for how much I travel. <br /><br /><br />Happy eatings! <br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-34735207943549076072013-05-06T10:09:00.001-07:002013-05-06T10:09:26.490-07:00What!? You can't have Pizza? The first question I am always asked, after people figure out what I cannot eat, is so what can you eat? <br />Simple- dairy products, fruit, Veggies, potatoes, rice, and meat as long as its not breaded. <br />For some reason people cannot wrap their mind around this. <br /><br />No I can't have pizza from Pizza Hut, Dominos, or little Caesars. But I can make it gluten free myself! And it's lots healthier for you too! <br /><br />Here is my favorite pizza recipe that I have found that is not from a pre made mix. <br /><br />GLUTEN FREE ALL PURPOSE PIZZA CRUST<br />Contributed by: Barbara & Bob's Red Mill Natural Foods<br />Gluten Free Pizza Crust.<br /><br />2 tsp Active Dry Yeast<br />1 tsp Sugar<br />3/4 cup Warm Water<br />1 Egg*<br />1 Tb Olive Oil<br />1-1/2 cups GF All Purpose Baking Flour<br />2 tsp Xanthan Gum<br />1/2 tsp Sea Salt<br />Directions<br /><br />Step 1<br />Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.<br />Step 2<br />Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.<br />Step 3<br />Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. For a thicker crust, let rise for 10 - 15 minutes. Otherwise, continue with the baking directions below.<br />Step 4<br />Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.<br />Notes<br />*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 5 minutes, then use as egg.<br /><br />You can find boy's red meal all purpose flour on Amazon for a decent price and it comes in bulk! <br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874914563342647298'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NIEHhOsUD_-Qm2oLsE_d2LDC1VZAQPCGXd-xmn9ZGFZJ6n7MKSXRl1yBUE4aaOYtC5ueGXi4Fd8ieh3HBa9Dr1H06TVKRtUGR-VwnflYPHqC0BImwpHPnHQvQmHmOiKMrv6qR8u4DpQI/s288/62.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />First time we had this pizza, our friend made it for us and she never has baked gluten free pizza before and it was so tasty! <br /><br />Last night I made this 2 of these pizzas and I let the dough for one sit out for 20 minutes and it rose so much in the little of time. <br />Here are the difference between the two crusts...<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874914601020416786'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoDo6R1uIGFmkKRYH-j4PBIB12fEZjLyiRfek54G1LV8aGlAnURbHI7ykfocDBJgdTm4EABYvrgoDKJso8yhSkUbllU_YeCev6au3FJCRIFLuU21XN5RvUuTC0mzK_mDWHnbjGsMSbBnl/s288/63.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />This is the first one to cook and if you look closely its a very thin crust. <br />(Lactose free) <br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874914638651190098'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUtVOfp166w4M3Nen-ZnnmT5sORGEf9W6hJ5GX1jK3Lg0n0zfKD48LLjoSq-ZvKY0JjYCiOC4G7vCNHHZ4k_jori1sgFJvmIattfEaNU5LyGnhT8g5ku-wzwv-duMdSmz9aEfOwGafBG4/s288/64.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />This is the one that sat for 20 minutes. It was very fluffy and airy. <br /><br />A HUGE tip: when working with gluten free dough of any kind, usually it becomes very sticky. The best way to hand this is to keep you hands wet when working with the dough or even spray your hands with PAM. <br /><br /><br />First time I made this pizza I cooked it for 20 minutes because my husband likes his pizza crispy and very well done. 20 minutes was too long, the crust ended up being dry. <br />The second time I made it. I made his pizza for 18 minutes which was perfect for him. And for mine, which I didn't want to be as well done, I did it between 16 and 17 minutes. <br />Also with this pizza I used a round pizza pan instead or a cookie sheet. I have found that the pizza cooks best on a round pizza pan and it is easier to work with.<br />I recently bought my own round pan and I found an air pizza pan. Which I do NOT recommend. Because gluten free pizza dough is so sticky that you have to roll it out on the pan and putting the pressure on the air pan pushes the dough into the holes. It ends up being a HUGE mess! So this most recent time I covered the pan with aluminum foil and that seemed to work lots better! <br /><br /><br />Here is another pizza recipe that I have recently found. I follow this ladies gluten free blog which is glutenfreeschooling.com. She actually sends you weekly emails with information and recipes. I have been getting her emails for the last year+ and I am still getting emails. I love it!! She even has created videos of how to make certain things to give you tips and so you can see how the dough is suppose to look. Although you do have to buy those. She will tell you about certain kitchen tools she uses in her kitchen to help make cooking gluten free easier. Check her out! <br /><br />Here is the recipe she shares in her email. <br />Simplified Gluten Free Pizza Crust (Corn Free, Yeast Free, Sugar Free, Rice Free, Casein Free)<br /><br />(make 2 12" pizzas)<br /><br />Ingredients:<br /><br />12 oz. Bob's Red Mill Gluten Free All-Purpose Flour Mix<br /><br />2 Tbsp. guar gum (1 Tbsp. xanthan gum, if you prefer that)<br /><br />2 tsp. salt<br /><br />2 Tbsp. olive oil<br /><br />8 oz. water<br /><br />Cooking Instructions:<br /><br />1. Preheat your oven and pizza stone to 500 degrees. <br /><br />2. In a large mixing bowl combine the flour, salt and guar gum. Add the oil and water (at room temperature) and mix/knead the dough by hand until is is smooth and pliable. <br /><br />3. Divide the dough into two pieces. Place one piece on a lightly floured surface. Roll or pat the dough out into a circle that is approximately 1/8" thick and 12" diameter. <br /><br />4. Move the crust to the hot pizza stone and bake at 500 degrees until the top of the crust gets just a hint of color. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown). <br /><br />Note: Once I get the 1st pizza crust in the oven for the first baking, I start rolling out the 2nd crust. The 2nd crust has its first baking while we put the toppings on the 1st pizza. Then the 2nd crust comes out and the 1st pizza goes back in for its final baking. <br /> <br />We top the 2nd pizza and then put it in the oven to bake when the 1st pizza is ready to serve. The 2nd pizza is usually ready by the time we've served everyone, gotten drinks, and are sitting down to eat. <br /><br /><br />The pizza was great! The texture and taste was great! But I am not a fan of stone ware. It's not the easiest thing to clean. <br /><br /><br />Happy eatings!! <br /><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-57545881486906660072013-05-04T16:11:00.001-07:002013-05-04T16:11:36.641-07:00Celiac awareness month <br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265484528886914'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsSpybI8b0OM1bofePCeTsd1s_IXch78XVaV9Qb2oKHC1aXOS63-zGDlOGteBUA4q_Kl1UUhENHmSuXUWkxZwHIeEvxhjyfGsVRV8AJqrtT5ZPksxcSIs0R2g2aC5Mw3htnWXkzYz8Jea/s288/66.jpg' border='0' width='281' height='84' style='margin:5px'></a></center><br /><br /><br /><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265509013186866'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wUApm9bYKs2IrDTztri-JEnJwiKB0SYVFcLXAnjUhvh7ScZ3wcYMoe0stfPLZIbApnooVEgRdZDrfE-RlLERheXy0RI5TU-vl7xzWhKM5S-T7BNimDFkUfSu9bfNwrrJ9-dLfvCGEQ0a/s288/67.jpg' border='0' width='202' height='281' align='right' style='margin:5px'></a><br /><br /><br /><br /><br />Happy Celiac Awareness Month. Here are some fun facts about Celiac Disease! Let's make people more aware about Celiac Disease! :) <br /><br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265539971856338'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoPkDdM01dVX_3vDu2SqZId2U7aHskjGzhyzhQyrSBTA2_Y-I0p7h_HIGTjWqADZqGmSo6ycXB6H9-E6azgtClA-P-D6oKW-TB3xoyyvof5s85KjUvDTaNwYN05HmsYrzFkkqST5LA7YI/s288/68.jpg' border='0' width='281' height='186' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265565125221986'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGtxbTAsGb-BxZxV9sn6SfrFDtv4yDG6knr_DqzYzfW7ywRRocfVBQtPMLFvZ134Jz9TSg4XJrZVQCLFjNxscUbybZlTD2Kd-wkUp1FcRGHK_UWTeSSJtCVQoCbaChO77mtB6v-X3r2EP/s288/69.jpg' border='0' width='281' height='186' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265595535290802'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VumjYh8rA8CrUzYr22GGr8-s1o7yBEsiz_BT9AWg6RgR_Wcy8DTvDRieP-VgAAKfOxpSZPxCi0_uDl05sGadh9fajimKjdrVvLS7GB9MG07xiNthB_NxDMco7_aEnU7r8jIrsT6w-l9I/s288/71.jpg' border='0' width='281' height='103' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265626703520178'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK22hXpPyCaYpNNwT1mV4yXvyVdZimuIqqZvmHUqH91ose-0m8aQYJnfDiyJVSMp1IHezIirRRYG_Y9paityOIQYHJDhL1s739I9C5q93daBAYdMXP33B8K02jqw7Yh8Km_H9rWhJ5yp6p/s288/72.jpg' border='0' width='281' height='103' style='margin:5px'></a></center><br /><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265655917734194'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAyXFukqypghQRjHuiHxWxp7wAcHC8HnLId9qni7u0hGzxU1-TZ6sV-Sony0j4At14kpsTwdR-k4QHkjHKpgcEBI6fh7_Yh9L1-XQ45Tp5xpRfBb0B-BWiwmCedj-tMKFTNDCuxSa6FWl/s288/73.jpg' border='0' width='281' height='186' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265686272861874'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbn43gYLGhS-YlqjpiJBQbxJt2WfgBSJSkKTFWCvb5TwukmE74q7P_NT2EeYlI42Sj-NApkGPB0loNEEO9j0EqQ_f30Eh5XLOdvvnStpCgbN9I8OUzunlJbf36EZAMALgga7zXufIuvdAR/s288/76.jpg' border='0' width='281' height='186' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265714871279234'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSJsK_CNAf49i_pzxSRK69wusCgIvxSY4q8Rqgh_P8bbCN0yAfmfo1w2U5XhrrXCewbwCUrKUIBmTYMMCmLu3k1Q4CevafGjRCL63BknbBj2H3O8NzCOwu8rbepWQabQsWbqJTyrhsS0x/s288/74.jpg' border='0' width='281' height='103' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265743852239186'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGa11BwCCJ4VH6BzqfjtRGlxYcxSbdwEynJqcEBBDyTQd5V6LcTGHJZYCZyfdpsYoivd1GhXIr5wp4NwqmzkOCZgxwDswQNi_6i-tTmZ5d9oa8KWzqT1HgHh_IGdp6clDmV4r90SnZlcH/s288/77.jpg' border='0' width='281' height='103' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265777386969906'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfmWGWyOboTO90EwPGbdlsNbEK32X4sRm9TsW3sZQVRejULk_rfKUcJXTjpGwl5P7tp2vr6EZGzQkAx8k9RfLl170HILKjjAGnwPe_fKWhSp6XH-JKo7_xJhrNvTkwOgChTWLZRtE2fVs/s288/78.jpg' border='0' width='281' height='103' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265806709659522'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwVHFCOs_8jP2v7DAC58t-RNe2DgxlGFH8OGErqvFT8Nxw4zCLt8U5c2Vk6Ptu2AZQfMNxycZUpKKwOvliGxigYb3rk_n5QzYzhEDV5KLONz0fq9Ln61DELaUDnjevuwKuuddVKFDlwbr/s288/79.jpg' border='0' width='281' height='207' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5874265836572860674'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0IQyP1Cz0eYlT9PlkYrXuhJ003XEaFEkBzwQZL98uN3rvKzvZITcMfXU3XF4zuUyDm8_kaewZDEPuxVUH_Y-G7dmGEZcndIVS5FCtx1H84ZkR7OzDDMDC72X5YBntRKSfZgbT0RCPXkN/s288/75.jpg' border='0' width='187' height='281' style='margin:5px'></a></center><br /><br /><br />HAPPY CELIAC AWARENESS MONTH!!! Wear Green <br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-61562680960057606972013-05-02T16:46:00.001-07:002013-05-02T16:46:39.356-07:00Restaurants My husband and I move A LOT. And one of the many challenges that comes with it is figuring out what restaurants I can and cannot eat at. With Eating out you are going to have cross contamination more than likely if they prepare gluten in their restaurant. Just like you will get cross contamination in your own house if gluten is also prepared there. <br /><br />But with eating out you cannot be afraid of asking questions. I don't love being the needy customer, so we stick to restaurants that we are comfortable with. Luckily when we do go to new places my husband is willing to ask for me when I don't want to! :) love him for that! :) <br /><br />I dunno about you but.... When I eat out with friends I hate being the one to have to choose where to eat because of my diet. And so I am going to be listing all the restaurants I can think of that are gluten free even if I didn't have the best experience there. Just so you know you have options even though the menus may be limited. Having a choice of more than a salad is always a good thing! <br /><br />So some of the restaurants that are nation wide that we eat at frequently are Outback Steak House. This is our top restaurant we eat at. I usually get the same thing every time. A 6oz Outback special with a sweet potato with extra honey butter and brown sugar and a side of broccoli without seasoning. And for dessert a flour less brownie that is topped with ice cream, whip topping, chocolate sauce, and chocolate shaving. Sometimes I go to Outback just to get the flour less brownie, it is divine! Outback has a wonderful and easy to read menu. Unlike lots of restaurants that they give you the gluten free 'menu' that turns into a matching game and about 20 minutes later you finally decide what you want but don't really know what your getting because the 'menu' has the name of the item but doesn't tell you what come on it. Trust me I have done that more times than I wanna admit. The only downside is the prices aren't listed on the Outback gluten free menu. <br /><br />Our second restaurant that we eat out at which is mostly for special occasions is PF Changs. This place is so good! But is pretty expensive! They have a four course meal that is gluten free. I love love love their lettuce wraps. Which I have made at home before! Recipe is yet to come! <br />Another place that is a lot like PF Changs without the expensive price tag is Pei Wei. I love their gluten free Sweet and Sour chicken. Get it every time! :) <br /><br />A good place for pasta is Noodles and Company. I have tried their Penni Rosa dish and their Pad Thai dish. I love the Penni Rosa dish, it is spicy and so I usually can't finish the whole thing in one sitting but I love left overs! And it reheats nicely. I usually get a chicken breast to go with it. But depending on the location they will tell you it is cooked on the Same grill as breaded meats. So it's enter at your own risk kind of deal. They have locations in Logan Utah, Orem Utah, Baltimore Maryland, Columbia Maryland, St Louis Missouri, and that's all that I can think of. <br /><br />Red Robin has a gluten free menu but I have only eaten there once and I wasn't super impressed that I can remember. But I think I'll need to give that one a shot again. <br /><br />The Olive Garden does have gluten free pasta. I feel like the pasta isn't the best, they don't cook it right. And I have a hard time paying for something that I could make in my own kitchen and that it would turn out better. But I am just giving my opinion about it and you may think otherwise. <br /><br />Carino's Italian Grill- they have a good selection oh gluten free stuff. My all time favorite item on their menu is the Potato soup! <br /><br />Romano's Macaroni Grill- I have only eaten here once. I thought the gf pasta was delicious. Although I was not impressed with anything else. <br /><br />On The Border- I love this place! Although the only state I lived in that it was available to me was Texas. I always got the street tacos with chicken. 3 came with the meal and it was the perfect amount of food. <br /><br /><br />Jamba Juice- all of their smoothies are gluten free except Heart Defender the daily vitamin, energy, and happy heart Boosts/super boosts are not gluten free either. Even though they are gluten free they are not certified gluten free. <br /><br />In the Fort Worth/Dallas metro area some of the Subway store have a gluten free bread. I loved it! I think that it needs to spend across the nation. I ate there so much while I lived in Fort Worth. The bread was small, def not 6" long. But gotta take what you can get. They tried hard with the cross contamination thing. They started off by wiping down the whole station. They even asked what kind of dressing I wanted and so they wiped down the bottle. The one person who was going to make my whole sandwich first washed their hands and put on new gloves and they didn't touch anything but my food. When I got it toasted they didn't touch the keys on the microwave someone else did. They did a great job. Luckily I had one down the strip mall of where I worked and I went in enough that they knew who I was and what I was going to get. But at other locations they didn't always do as great with the sanitation part. They also served a brownie with it. Yum! <br /><br /><br />In Rexburg Idaho, they have an Asian food place called Fongs! I grew up going to this place. But once I was diagnosed I had to learn new items on the menu. Thankfully my best friend worked there and she was able to find answers to my questions. But if you happen to be in town I highly recommend their number 13, broccoli with chicken and fried rice. <br /><br />I didn't live in Maryland very long and so I didn't get to try out many restaurants there. But in Utah they have lots of different choices. <br />Zupas is one of our new favorites. They serve soup, salads, and sandwiches. I don't think they have gluten free bread. But the soups are to die for. They have 3 or 4 different gluten free soup options. <br />Pizza Pie cafe- I love Pizza Pie Cafe for when i am wanting pizza but which is also located in Rexburg Idaho.<br /><br /><br />Sweet Tooth fairy is my favorite place! They make gluten free CUPCAKES!! Best thing ever! You get to choose between vanilla or chocolate and then you get to choose your frosting. But be careful! I just found out the last time I went that some frostings they serve do have gluten in them. <br /><br /><br /><br />A few sandwich places I have tried out are Jason's deli and McAlister's. Every location has different types of Gluten Free Bread. Some are really good and some not too great but edible. Jason's Deli has locations in Salt Lake City Utah, Albuquerque New Mexico, Fort Worth Texas, Tyler Texas, and Baltimore Maryland. <br />McAlister's is not as popular as Jason's that I have noticed. But they have locations in Texarkana Texas, St Louis Missouri, and Albuquerque New Mexico. Although not all locations have gluten free bread. <br /><br />Fast Food- you have to be extremely careful with fast food, lots of cross contamination there. Most places cook their fries in the same fryer/oil as the nuggets. But for how much we move and travel I have to eat fast food or go without. So it's a personal decision what you do. After all you're the one who has to live with the symptoms.<br /><br />The fast food place we eat at the most is Wendy's. their chili is gluten free. I usually get the chili with shredded cheese with a plain baked potato or a side salad and I put the chili on the potato or on the salad to make a taco salad. Tats much more filling than a hamburger without the bun. <br /><br />Chick Fil A- they offer chicken nuggets the are NOT breaded! <br /><br />Taco Cabana- their crispy tacos and nachos are gluten free. That's all the I get from there so I don't know much about their other items. <br /><br /><br />If you are ever in doubt always ask to speak with the manager or the chef. <br /><br />Also I want to point out that Domino's Pizza does offer "gluten free" pizza. But because of the whole cross contamination thing it's not really gluten free. From what I have heard is they don't clean their work space when a gluten free pizza is ordered and they use the same pans as regular pizza. <br /><br />Happy eatings!!! <br /><br /><br />- Posted from Haylee's iPad<br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-35343868491570935052013-04-29T15:11:00.001-07:002013-04-29T15:13:54.100-07:00Cross contamination Cross-contamination is a phenomenon that occurs when a food that does not itself contain any allergens is tainted with an allergen during food preparation, cooking, storage, or serving.<br /><br />Examples:<br />Cross-contamination could occur in these and many other settings:<br />When food is chopped on a cutting board on which allergens have previously been cut;<br />When baked goods are baked on a cookie sheet that hasn't been thoroughly washed after baking cookies containing allergens;<br />When foods are cooked on a grill on which foods marinated with allergens are also grilled;<br />When spoons on a salad bar are used to serve both allergenic foods and safe foods;<br />When knives are used to cut allergenic foods and safe foods without washing in between.<br /><br /><br />Cross contamination is a very huge deal. All restaurant kitchen's are contaminated with gluten unless it is a complete gluten free facility. This is the same with your kitchen. Some people's bodies can handle this little of gluten better than other, but nonetheless the small intestine is still be damaged no matter the amount of gluten which is consumed. <br /><br />I have always had a struggle with this. I have always lived with other people who do eat gluten and in no way wanted to change their diet or were concerned about my health in the kitchen. Although once I married my husband, I didn't make him go cold turkey on a gluten free diet. But he has a designated counter for his toaster and everything which he prepares that has gluten has to be on this certain counter. I will not do anything with gluten. I don't even make him sandwiches. Maybe it's a little selfish but its my health that I have to deal with. <br />Everything that I prepare in my kitchen is gluten free. Luckily my husband is very supportive with this and he eats whatever I make. Not to mention he is Lactose and Intolerant. But we make it work! <br />One day when we get a house I will have a completely gluten free kitchen. Which means no cookies, pretzels, breads, or any other gluten contained product will be allowed in the house. But I made I deal with my husband that if I learn how to bake gluten free baked goods and make them often then he is cool with it. :) <br />Another thing that within the last year or so has come to my attention is that even if a product is labeled gluten free, it can still be processed in the same machinery as gluten because it is not labelled with the CERTIFIED GLUTEN FREE and therefore there is no rule and they can say what they want. <br />Certified gluten free means that the product has to be tested under 20ppm (parts per million.) <br /><br /><br /><br /><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5872394348764765298'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKQnD2Ca8uxGg5fyhjOnZbBbmgiD1aMGt5OKhovDZo-D9eqylOiQ4LoN3-14PPCzzXggFft-SITNdhS_zOmQQ3PDqjwDnFTmX_ajC5uDvw55enEoJq26tsmMpdEKFZN3YJYkqUlQvVsM0/s288/62.jpg' border='0' width='273' height='281' style='margin:5px'></a><br /><br /><br /><br />So make sure to read your labels! And look for this one! ^ <br />The 2 main ingredients in products that I have been asked if they are gluten free are modified food starch and Maltodextrin. Yes they are both gluten free UNLESS if the word wheat follows after them. Reading labels is very very important! <br /><br /><br /><br /><a href='https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5872394573722087858'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWumZ_QhNft-izu20b6uX1SfT0LlaaxaVssupD5Qu2OKAOw6ZsP9LHMnAnEx35b_8iulUTtZAaw_2_fuJG7i7LlGUQ0fT2zCNsIU96eUqHCAqadinaZpRRl4mEVYsSbavF_z7RivWkZxD/s288/62.jpg' border='0' width='187' height='281' style='margin:5px'></a><br /><br /><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-17877361200477921842013-04-28T18:15:00.002-07:002013-07-15T22:31:26.774-07:00Chex<br /><center style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;"><br /><a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5871332721971233058" style="color: #09b819; text-decoration: none;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hjxafKeZOMQGaYZAoIXGO2UZxfr_IDhIHbGz63Bhj55PIwj1QMOap0-OGz6uR_EoPFsCFCDsdymwcKT6hmUWvkdWgASkxTFcKOQUKKGDrkNsxSi-fwcuJpnm5FiIz4vtJSIsy2syWG5R/s288/68.jpg" style="border: none; margin: 5px; position: relative;" width="210" /></a><br /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Coconut Almond Chex Mix (Goblin Grub)</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">6 1/2 cups Rice Chex</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">4 1/2 cups Golden Grahams cereal (I left this out. But maybe next time I would try cinnamon Chex.) </span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">1 cup sliced almonds</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">2 cups coconut</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">3/4 cup (1 1/2 sticks) butter - not margarine</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">1 cup sugar</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">1 cup light Karo syrup</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">1 teaspoon vanilla</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Spread wax paper over counter tops or on table top. Spray with cooking spray.</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Find a very large bowl and combine cereals, almonds, and coconut. Set aside.</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">In a soup sized kettle (seriously, you want a HUGE pot, or you will end up with sticky goo all over your stove top), combine butter, Karo Syrup, and sugar. Bring to a boil and then reduce and cook for about three minutes.</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Remove from heat and stir in vanilla. Pour over cereal mixture and stir well until everything is well coated. Make sure to do this while the syrup mixture is still hot.</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Spread onto wax paper and stir every 10-15 minutes until dry. Keep in an air tight container. I find a large baggies works well. Serve from a from a bowl or wrap into treat bags as gifts or pre-portioned servings.</span><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Yummy! Enjoy!</span><br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-19855372674037822692013-04-28T18:04:00.000-07:002013-04-28T18:04:41.113-07:00Gluten Free Breads<br />
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The first time I found gluten free bread was 7 years after I went on the Gluten free diet. It was like Christmas morning when we found this stuff! Gluten free bread has and probably always will be so expensive! But until I find a recipe that I like and figure out the secrets and tricks to make gluten free bread I will always be willing to buy bread from the stores.</div>
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<span style="color: #666666; font-family: Cherry Cream Soda; font-size: x-small;"><span style="line-height: 18px;">The first gluten free bread I was to ever try was the Food of Life Gluten Free Rice Almond Bread. It has a very bland taste to it. It is very dry and crumbly. To make it worth eating and hold itself together it needs to be toasted and smothered in jam.. or my favorite honey butter with sugar and cinnamon. </span></span><span style="color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Also this bread has to be kept in the freezer to keep it fresh. If you go through it quickly I think keeping it in the fridge would work well also.</span></div>
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I also tried the Food of Life Brown Rice Bread which I liked better. It has a little sweeter taste to it.<br />
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My mother's favorite Bread is Udi's. She ALWAYS has this at her house. I think its what is available to her at her local grocery store. The crust is a bit hard for me to chew but I am have never liked the crust from any type of breads. My mom likes Udi's bread because it has the flavor and texture of homemade bread, it doesn't crumble and fall apart, and it doesn't have a weird after taste.<br />
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Udi's also has a couple different types of bread they are Whole Grain Bread and White sandwich bread. They have lots of other products that I enjoy as well. But I will talk about them in a later post!<br />
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Some of my favorite breads now days, which have come a long way. One is Charlotte's Bakery Rice Bread. This bread is still a little crumbly but it is moist and has a great flavor! I eat it by the splice and PLAIN! It needs to be kept in the fridge. Although it is only sold in Idaho and Utah. I found this at Good Earth in Utah. And Wealth of Health in Idaho Falls, Idaho.<br />
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My new favorite bread is Genius Gluten Free Slided White Bread. The texture is awesome! It's moist. It falls apart some, but it is the best bread that I have found that stays together. We make French Toast with this bread often. It soaks up the eggs and milk very nicely. This bread can be found in the freezer section in Sprouts/Sunflower Market.<br />
Genius bread also comes in types, some they have to offer besides the sliced white bread are multigrain sandwich bread and fresh seeded loaf.<br />
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Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-53508546553892109452013-04-28T17:01:00.001-07:002013-04-28T17:01:50.962-07:00My Life As A Celiac<span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;">Warning: this blog entry goes into some details. Do not read if you have a weak stomach!</span><span style="background-color: white; color: #666666; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px;"> </span><br />
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I was diagnosed with Celiac Disease in 2001 when I was just 10 years old. My story is a bit different then others who have been diagnosed with Celiac. I never got super sick, I never got sick at all actually. The University of Utah was doing research on Celiac Disease to see how it comes about. My grandma has it, so my mom and all her siblings were tested. Out of 7 kids my mom was the only one to come back positive. So me and my siblings were tested and 3 out of 6 of us came back positive. We all got tested with a blood test. It was the worst thing ever! I HATE needles. And they did it oldest to youngest, so the suspense built up for a very long time. Hahaha<br />
Being only 10 years old, I still went through the denial stage. I never got sick after eating anything with gluten in it. So I really thought I didn't have it. I didn't go on a gluten free diet until a year later, when I did start getting an upset stomach after eating something with gluten in it. Although I didn't go cold turkey on my diet. Eating lunch at school a the most difficult thing, salad gets old very fast! Plus I never could give up my Oreos! Eventually I went on a completely gluten free diet. My mom was very supportive all the way thru.<br />
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My senior year of high school. I went to this doctor who had a 'cure' for Celiac Disease. After thinking a long time about this treatment and talking to my mom about it I decided to go through with it. I did his treatment thing... I hope I can explain this short and brief but you can still get the idea.<br />
So he had me lay down on the table and I had my left arm down to my side with my palm facing up with my other arm straight up in the air. The doctor put his hand over each organ in my body and then he pushed down on my arm that was in the air. If my arm restrained his push then it meant that that organ in my body was working well. But if it didn't restrained he did his thing with waving his hand above that organ and then tested it again and my arm always restrained the push. Then he put little capsules of different things in my left hand and he pushed my right arm. If my arm restrained that meant that I wasn't allergic to it. Well when we got to the wheat capsule I could not restrain it at all. So he did his thing and we did the restraint test again and it worked. So he said well the only way to see if it worked was to eat gluten. So I waited until Friday to eat my first gluten full food. I wanted to do it on the weekend just in case I got sick. So that Friday I ate a slice of pizza at lunch, pretty much the whole lunch room was watching me. Kuz no one has ever seen me eat pizza. Hahaha but I had none of my normal side effects of skin rash or upset stomach. I didn't wanna over do myself so I just ate one gluten thing a day. I definitely looked forward to that every day! But after a week of eating gluten, I got very ill. My stomach hurt so very bad that I felt paralyzed, I couldn't move. So I spent the night in bed and the next morning I woke up and felt fine. I decided to stop eating gluten for the next week. The next Friday night I was on a date about 30 minutes from home and I started having the pain like I had the week before but much much worse. Well that night I ended up in the ER. After lots of tests and x-rays I found out that I didn't have a bowel movement for 3 or so weeks!! And not to mention from eating all of the gluten it messed up my monthly cycle. Celiac Disease is a DISEASE not an allergy. I didn't know he had cures for allergies not celiac even though he said straight up that he had a cure for CELIAC!!<br />
This happened 4 years ago and I am still having side effects from it. Although I must say that going through all of that has made me realize eating gluten is not worth the side effects.<br />
Every so often I am in to much pain from being backed up so much that I have to be cleaned out with laxative which takes you out for a couple of days. And for it to work you have to drink the whole bottle and that stuff is so gross!!<br />
I have recently found a new product that I have been using for the last week and I swear by it! I have never found anything so great to help with this problem! I use Digestive Advantage probiotic gummies. They also have it in a pill form but on the packaging it says it takes longer to start working kuz it has to break down. This really aren't that bad tasting and they work so well and relieve my pain so much that I actually REMEMBER to take them EVERYDAY!! I never remember to medication ever. Totally worth it!<br />
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<a href="https://picasaweb.google.com/111304099640056228981/DustHayz?authkey=Gv1sRgCM2Noav-2f7lrgE#5871229697183423490" style="color: #09b819; text-decoration: none;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU00vSrQfOrGlnBYkG1CfY-RvRoVuENSRr4V6sYialoU8EE-0TkIvJgA_xFa6iFyeaPv79Rpb8rPtiaJfOHqzlNF4tojKtxDCWrFUMCAT8b3Bi1uDVj32D4W1TaDScZ0CkSypGnd6ZlorH/s288/66.jpg" style="border: none; margin: 5px; position: relative;" width="210" /></a><br />
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You definitely have to be super careful about eating out. We have about 5 different restaurants we eat at. I have had many bad experiences with some restaurants even if they offer a gluten free menu. I have had some restaurants refuse to serve me because for their safety kuz most restaurants have cross contamination in their kitchens. I have asked many restaurants to clean a certain part of their grills just for me. I don't like eating out much just kuz I feel like its a hassle more than anything.<br />
But I do wanna share one story about eating out. So before I was married I lived in Texas with my brother and his family. This brother doesn't have Celiac. So one time I went out on a date to The Olive Garden. I heard they had a gluten free menu and I wanted to try it out. So we went there and I ordered off the gluten free menu and the pasta entree I ordered didn't come with meat and so I asked the server what kind of meat I could get with it. Since I ordered off the gluten free menu I thought she was telling me my gluten free meat options. At this time I never cooked and didn't know anything about cooking. Well one of the options she gave me was meat balls. So I ordered the meat balls not thinking anything of it. Later that night I started having a really bad reaction. Probably the worse one I have ever had. My temperature shot through the roof, my whole body broke out in rash and was super red, and my air ways started shutting off. At this time I was at my brothers house, my brother was at work but his wife was there and she has never dealt with this before. Both her and my date tried to get me to go to the ER but I didn't have insurance. So I coughed enough to keep my air ways open, got a priesthood blessing, and slept through it. That was the worst reaction I have ever had besides the ER incidence. So if you eat out triple check to make sure things are gluten free.<br />
I always make sure it's gluten free when they bring me out the food and before eating it. Better to be safe than sorry!<br />
I did a huge science project in 9th grade on Celiac Disease. And I must say pretty much everything I taught to my class then is different than the things they know about celiac now a days. I am so glad celiac is a more aware disease. And has come such a long way.<br />
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Gluten free food is not always gross. Even my husband often says that something's that I cook that are gluten free are better than normal things.<br />
Eating gluten free is so much easier with having support from family and friends. There are even Celiac support groups that meet often all over the United States. Check it out in your local area.<br />
I am grateful for my husband, family, and friends support. Without it I couldn't do this gluten free thing!!<br />
If you have any questions leave me a comment and ill get back to you. </div>
Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-10873820218373250742013-04-28T16:31:00.001-07:002013-04-28T17:36:30.139-07:00What is Celiac Disease?<div class="separator" style="clear: both; text-align: center;">
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A lot of you may not even know what Celiac Disease is... so let me begin with explaining that.<br />
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The simple definition of Celiac disease is: '<span style="background-color: white; color: #212121; font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">A disease in which chronic failure to digest food is triggered by hypersensitivity of the small intestine to gluten."</span><br />
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Although lets go into more depth. I think celiac.com describes it best.<br />
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"<span style="background-color: white; color: #333333; font-family: Calibri, 'Myriad Pro', Helvetica; font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions."</span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">Everyone is diagnosed at different ages in their life because it has to go through the DNA before signs will appear. For instance in my family, My grandmother was diagnosed at the age of 60 , my mother was 48 years old, My brother was 24, My sister was 14, I was 10, and my niece was 2. The age range is very wide there in my own family. Both Men and Women can be diagnosed with it. Although in my personal family more females have been diagnosed than males, at least that we know of. We only have history that goes back to my grandmother's generation that we know of, even though we think it does go back further than that. </span></span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">The earliest that they will test anyone with celiac is at the age of 2. In very rare occasions will they do younger than that. I have only ever met one person who had been tested at the age of 18 months and it was only because she was so malnourished that she was on her death bed. Yes, Celiac Disease is life threatening IF you do NOT go on a Gluten Free diet. </span></span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">There are multiple ways to be tested. My family and I were tested by a blood test, which is about 90% accurate. Another way is by a biopsy which is more accurate than a blood test. </span></span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">Everyone has different symptoms caused by Celiac. But here are a few that I found</span></span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">If you believe that you may have Celiac Disease or be gluten intolerant and want to be tested by a doctor that it is VERY important to STAY on your regular diet before being tested. This is because if you do go on a gluten free diet your test results most likely won't come back correct because there wouldn't be any gluten in your body to be reacting to. </span></span><br />
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<span style="color: #333333; font-family: Calibri, Myriad Pro, Helvetica;"><span style="font-size: 15px; line-height: 15.90625px; word-spacing: 4px;">Hope this helps at least one person! Comments and Questions are always welcome! </span></span>Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0tag:blogger.com,1999:blog-1299166437377204181.post-59077954672316358572013-04-28T16:02:00.001-07:002013-04-28T17:35:58.980-07:00Welcome to Living Life Without Gluten<div class="separator" style="clear: both; text-align: center;">
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So I have decided to make this blog so my gluten free knowledge is different than my personal blog.<br />
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I hope through this blog I can help people who have recently changed their diet to Gluten Free that they can do it! and that it is possible! The first part of the diet is the worst part of all. But it is very important to push through and to not give into temptation.<br />
I am also wanting this blog to help education people about gluten free everything... facts, products, and basically anything and everything that you want to know whether you have been on this diet for 20 years or 1 week. But it is possible! Just have to be strong and believe in yourself!<br />
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I must say that the Gluten Free diet is NOT a weight loss program!! Even though I know lots of people are using it as one out there. Eating Gluten Free will help with all over better health, as long as it is balanced.<br />
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I am open to any and all questions. There is no such thing as a stupid question. I hope this blog is helpful and useful!!<br />
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Enjoy!!!!<br />
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<br />Dust&Hayzhttp://www.blogger.com/profile/06326441463968187118noreply@blogger.com0