Posts tagged ‘food allergies’

Chime in-Gluten Free and/or Caseine Free Meals that Freeze Well

Did ya miss me? Huh, huh, did ya?

Just in case you’ve been dying to know where I’ve gone… here I am in all my baby glory.

It’s no wonder I haven’t had time for two blogs. To keep up with the most recent events visit Blog Schmog.

As most of you know cooking is not my favorite thing to do but since the majority of our large family has to eat gluten free, some need dairy free and one needs several other dietary considerations, I don’t get out of it often. EXCEPT when my Hubby and favorite chef gets into the kitchen. I’m so blessed!

So, I posted the following question on a gluten free group I am a part of and got a ton of feedback. Would you like to add your two cents? We can keep this list going over the years and hopefully it will be a good resource for others as well.

Okay everyone, desperate times call for desperate measures.

The baby should be coming in less than five weeks and we’ve eaten up all the freezer meals I made in advance.

That’s what happens with six people in the house already!

Needless to say I’m tired of the same ol’ same ol’.

So, your mission is to post or link your all time favorite freezer meals.

Here are some of the ideas we have already come up with.

  • seasoned taco meat (not pre packaged seasoning/most has gluten)
  • broth for soups (noodle soup with easy homemade GF noodles, veggie soup, egg drop, chicken and rice, onion soup, beef stew with rice or potatoes)
  • cooked chicken
  • freeze rice for meals or breakfast (with cinnamon/brown sugar)
  • pot roast
  • season meat while fresh and freeze to put into a crock pot with carrots and potatoes
  • meat balls
  • lasagna or no-noodle lasagna (one of my most popular recipes)
  • muffins (recipe linked below)
  • pancakes
  • mushroom soup to add to casseroles. If you like it creamy make a roux and add the soup with the liquid.

EDITED TO ADD:

The Nourishing Gourmet had a similar post and tons of great ideas too.

January 27, 2011 at 3:16 pm 3 comments

Dairy free mushroom soup saves the day.

If you are like me and most mornings start with the  slamming of drawers and the incredibly loud rumble that little feet can make on the stairs, you will understand my love for coffee and will have experienced the daily cry,

“What ELSE is there to eat MOM!?”

bubba eats a straw

Yesterday we went twenty-four hours without water and this morning when I woke to those galloping bare feet I crammed the pillow over my head and tried to sneak fifteen more minutes of sleep.  When Bubba flung open my bedroom door and started shouting something about Thing Two being mean, I knew my beauty rest was over and I prayed,

“Lord, please let there be coffee!” 

Without water I would be unable to have my daily cup o’ joe.  Thank goodness God cares about the little things too

Water flowed freely.pee wee joins the pantry raid

Pee Wee decided to enter into the pantry raid and my day starts three steps behind!

 

Besides coffee I tend to have an unhealthy attachment to the dreaded housewife casserole.  🙂  The problem is most of my recipes have been converted to gluten free.  That’s great right, but when I discovered Bubba can’t have soy or milk either I was doomed!  The housewife casserole  goes out the window without “cream of something”!

Thank goodness for waterless days and dinners that sneak up on me, I can make my casserole un-recipe again and have one waiting happily in my freezer for just such an occasion using this dairy free mushroom soup recipe, I’m home free! 

Even if you don’t have multiple allergies this soup was delicious and  very gourmet tasting (I’m sure due to the white wine).  A little wine doesn’t hurt matters eh? 😉  It was not too rich and yet still very flavorful even without all the different mushroom varieties suggested.  Remember in my little town there aren’t a whole lot of options and I didnt’ expect to find “special mushrooms” at Wal-Mart, though who knows I’m sure I could find some variety  around the corner but that too is a different story!

A couple loaves of frozen bread would be nice as well. Check out my new pictures on last week’s contribution to the carnival, Alice’s Tapioca Loaf.

Please visit Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!

October 6, 2009 at 5:25 pm 3 comments

Tips for making gluten free bread

bread6

It took me almost a year and at least twenty terrible loaves (probably closer to 100), nearly as many that were edible but looked horrible and finally a successful gluten free bread recipe.  Another few months to make it into something reproducible.  Just because the stars all line up for that one wonderful loaf of bread doesn’t mean it can be done again and again!

I’ve been told that mine is the best gluten free bread ever!  One of my customers reports that her husband has given up wheat bread in favor of my gluten free version.

Here are my tips:

Mill your own rice (and other grains) to save considerable expense.

Using a favorite recipe, mix the dry ingredients in advance to make a “big batch” version.  I make a 4 loaf mix put that in a gallon zip loc bag in the refrigerator then every couple of days I make the loaves one at a time in my bread machine.  Or you can save in gallon canning jars.

It is also possible to bake gluten free bread the conventional way but the best results require a 400 degree oven, an hour to rise and an hour to bake so I rarely have that kind of time or want to heat the kitchen like a … well an oven! 

To make a gluten free loaf in a bread machine

  1. Place wet ingredients in the bread machine first.
  2. Cover the liquids with dry ingredients.
  3. Make a depression in the dry ingredients and put the yeast in that (don’t let it touch the liquid)
  4. With gluten free bread choose the bread machine setting with the longest rise time.
  5. You will need to mix the ingredients at least once with a spatula during the mix cycle. Resist the urge to add flour.
  6. When possible remove the paddle (mixer in the bottom) after the mix cycle but BEFORE the first rise.
  7. At this point you should be able to leave it alone and wait for yummy, hot bread!

 

Whether you have a GF setting or not your best loaf will result if you do at least these two things… (mentioned above and expanded on here).

  1. Give your dough a little attention in the mixing stage.  During the first 10 min most bread machines are warming and the next 20min or so is the mixing stage.  During the mixing stage it will serve you well to take a spatula and scrape the sides once or twice.  Gluten free dough is very sticky and wet it will never “clean the sides” like regular dough so you have to help it along.  The dough should be the consistency of thick pancake batter.  If it seems lumpy or if it does not stick to your spatula it most likely needs a tablespoon or two more water.  If it is quite runny and falls right off the spatula when mixed you may need to sprinkle in more rice flour. But in general you should resist the urge to add flour.
  2. Remove the paddle:  Bread machines have several cycles. One of the first cycles is mix, next is rise, then they go into a “knock down” cycle before the final bake stage.  Since gluten free bread will only rise once you will want to remove the paddle before the knock down stage or the result will be a dense loaf.  Once it is finished mixing you can remove the paddle by wetting a spatula and your hand, scrape most the dough away from the mixing paddle and then slip it off.  Wet the spatula again (or your hand) and smooth the dough back into a recognizable shape 🙂 then allow your bread machine to complete your gluten free wonder undisturbed!

This is the dough as it mixes…mix

Here is what the dough should look like when it has finished mixing…mix done

If you choose to bake your loaf you can spoon it into prepared loaf pans like this…bread1

Spread the dough with a spatula until smooth like this…bread2

Next allow to rise…bread3

Then bake.  Cover the bread with tin foil. Bake until the internal temp is around 180 or a toothpick comes out clean.  To get a darker crisper crust brush with olive oil and remove the cover for the last 5 min.bread4

Remove from the pan within 15min-20min of baking to avoid a soggy crust (even if you use a bread machine).  Allow to cool, slice and serve.bread5

Gluten free bread will usually only keep a couple days left out on a bread board covered with a towel.  If you keep it in an airtight container it will last up to 1wk.  

September 23, 2009 at 12:47 pm 14 comments

Gluten Free Me…

and super size me while you’re at it!  Unless you are aware that McD’s fries are NOT technically gluten free according the their own website. 😦  I have been informed however that the celiac foundation tested them and found them to be within the limit to be considered gluten free.

On other business…

Summer is officially over since Sunday marked the last day of the fair!

I can still smell the kettle corn cooking.  I’ve still got chicken poo stuck to my boots.  Thing 1 still has artificial freckles on his face, the kind you get from falling off the sheep in Mutton Bustin’ and yet it is time to get back to reality.  Time to eat meals from my own table and time to blog again lest the blog police shut me down. 

Every year I cling to the last morsels of the fair just like Templeton in Charlotte’s Web.  I love the fair; bad food, creative crafts, huge pumpkins and the rodeo!  “The bulls and the blood, the dust and the mud!”  Gotta love it.

What do you eat when you are on the go?

Thinking back on the fair and the mirage that was summer I wondered if it might be helpful to compile some of the fast food orders I make over and over and over again. 

When you have to eat gluten free you tend to avoid fast food like mothers across the nation avoid having to change dirty diapers on the primitive floor of the fair bathroom where there is no warm water, no soap and likely no towels when you are down to your last wet wipe!  None the less when the occasion arises most every mother will just get the job done.

Here is my “menu” for those times when fast food is inevitable.

What can I eat at McDonald’s?

  • yogurt parfait (NO oatmeal) 
  • salad (NO croutons and NO chicken- not even the grilled one!)
  •  fruit and walnut salad (DON’T eat the candies walnuts the second ingredient is wheat)
  •  100% beef patties (NOT the Angus patty)
  •  McRib Pork Patty.

The salad dressings do not contain gluten ingredients. All but one are soy free. The Italian dressing is the only one that does not contain milk.

I usually order a yogurt parfait and fries but I just read on the McDonald’s website that the number 2 ingredient is a vegetable oil which includes Natural Beef flavor in which one of the ingredients is hydrolyzed wheat.  And all this time I though fries were gluten free!  WAAAAAA!

I rarely order a plain meat patty because the chances that somebody puts a bun on accidentally then yanks it off and sticks the patty in a boat (crumbs and all) is something I don’t like to gamble on.

What can I eat at Wendy’s?

Wendy’s is my favorite.  In my town it is the best fast food bet if I don’t want to get sick, though I have had the occasional cross contamination issues that go along with chancing it “out on the range”!  Truly only 1 in 100. That’s pretty good.

  • grilled chicken patty
  • 100% beef patty
  • potatoes
  • gogurts
  • fries (I think but can’t verify online right now)
  • salads (minus croutons, NOT including the Asian salad-or just leave off the noodles)
  • most of the dressings are without wheat (be aware that soy sauce has wheat so stay away from Asian dressings/marinades)

I usually order one of their wonderful salads.

OR

A chicken patty with my favorite dressing to dip, a sour cream and chive potato and a big swig of good ol’ Dr. Pepper!

What can I eat at Carl’s Jr?

  • The low carb $6 burger-
  • fries

There is still hope for french fry eaters (unless you are allergic to soy).  I had stopped eating Carl’s fries when they changed to the “fresh cut” version because I noticed the breading and assumed it was wheat.  I actually spit a couple out in a panic and threw three boxes of fries away on that assumption.  Browsing their website I found that the “breading” is actually rice flour so it appears that french fries are still in my future! Don’t eat the zuccini or crisscut fries though.

Since they have the low carb option Carl’s will make any of their sandwiches on lettuce!  They even have real  lettuce!  The chicken (even grilled chicken) is not okay the marinade contains soy sauce.

View the complete Carl’s ingredients list here.

I hope this helps. Here are some other fast food chains and restaurants I’ve left off since I don’t have much experience with them,  our little town doesn’t offer a lot of options! 🙂

Please visit Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!

August 31, 2009 at 10:22 pm 16 comments


Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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