Pear & Apple Autumn Oat Crisp - Gluten Free

I made a dessert for our family meal Sunday.  

I love making Crisps and Crumbles and this time of year 

is always great for finding fresh apples and pears to use in such things.

I bought this book some time ago at Barnes and Noble in the sale racks.  I think I paid about $8.00 for it and it is fabulous!  If you are looking for a good Gluten Free baking book this is a great choice.  It uses basic ingredients for all the recipes so you don't have to have more than a gluten free flour instead of wheat flour.  It is super easy to find gluten free flour these days, too.  I used the Bob's Red Mill Cup4Cup GF flour for this one.  It also has a section in the front with how to make your own blends.

This is the one I chose to do yesterday and I used Bob's Red Mill GF Oats and Cup4Cup Flour.  Anywhere you are told to use a cornstarch you can also use a tapioca starch/flour instead.

So, here is his list of ingredients...

and his instructions...

and here is how I changed it.... 

because I change stuff all the time based on what I have on hand and what I can eat.  LOL

My recipe was doubled from what he made.

5 Bartlett Pears 

4 Granny Smith apples 

peeled and chopped 

and then tossed in sugar (about 1/2 cup to 3/4 cup, 

cinnamon (maybe 1 tsp or a little more if you like),

tapioca starch (1 to 2 TBSP depending on how thick you like the juices)

You could also add some cardamom instead of cinnamon... I think it is really nice in fruit desserts 

you could also add some dried or fresh cranberries or blueberries if you want.

The topping is made from 

 1 cup of GF flour 

1 1/2 cup GF oats 

 1/2 cup chopped pecans, 

a pinch of salt, 

1/2 cup coconut oil instead of butter for my fat.

I did not put any of the oats on the bottom and my dish is well seasoned so it needed no oil to keep it from sticking.

This is how it turned out... a great Autumn dessert for a Sunday dinner occasion or anytime, really.

You can check Michael McCamley out on Facebook

He has a few videos on YouTube, too

Because yesterday was about other stuff....

I am sharing a link to a series of Gluten Free posts I did back in 2012 for my 31 days.  I have not been completely GF since then but I am back to it now and working on moving toward a more doable menu plan and kitchen organization that can help me stay on track.  It is an ongoing battle when other people in the home are not gluten free but they are kind people who indulge whole meals with no gluten on a regular basis.  

Anyway, check out the gluten free posts if you have a little time this weekend.  

My Autumn Breakfast Hash Recipe

This is my "go to" breakfast for the weekdays.  I make a large batch of it upon the weekend or Monday mornings and have it every morning for breakfast when I have to be out the door for work.  I will talk you through it here with photos if you are interested in making it, too.  It is paleo and gluten free.  I eat it with an egg on top most days.

I use 20 ounces of a ground meat, 

one medium sweet potato 

(you could also use carrots or butternut squash), 

a large gala apple 

but you can use whatever apply you like, 

cinnamon, 

salt, 

pepper,

 and nutmeg.  

I also add a green vegetable most weeks but don't have that available for today.  

I use spinach or chopped Brussel sprouts typically.

The first thing I do is preheat my cast iron pot that I make it in.  

Never add oil to a cold surface when cooking.  

You want cold oil on a heated surface.  

Here is the pot I use and I am using olive oil for this batch 

but I also use coconut oil when I feel like it, too.

Once your pan is heated and oil is in then you can add your lean ground meat of choice... 

ground turkey, chicken, pork, lamb, buffalo, or whatever you prefer.  

I use 20 ounces for my weekly batch.  Brown your meat...

While the meat is browning I chop the sweet potatoes.  

You see that I use my knife to peel my potatoes 

but if you really prefer a peeler then do that.

I do a smaller cube on mine so they cook really quickly.  

You could also grate them if you like.

Here they are cubed and ready to go in

Once the meat is browned I add the sweet potato.  

I add about 1/2 cup water at this point to kind 

of "steam" the potatoes to cook them faster.

Let that cook and simmer and cut your apple while it cooks.  

Again, cut smaller pieces to cook quickly.  

They soften nicely in this recipe.

Finished apple ready to go in...

Add the apple in and continue to stir and let simmer.

I would then proceed to add the green veg if you are doing that.  

I chop everything into smaller bits to be stirred throughout.

Once all the meat, veg and apple are in then you can add the seasonings.  

I add cinnamon to taste, salt, pepper and then grate some nutmeg in.

I use a really cool little nutmeg grater from Microplane.

Stir and simmer until all the veg and apple are soft and well incorporated.

About 1 cup of the hash is a serving.

I usually cook an egg sunny side up and add it on top for extra protein.

I love that I can cook this ahead and then just warm what I need each morning.  

It is great for batch cooking sessions.  

I hope you will try this one.  

Let me know how it goes if you do.  

Do you have a "go to" breakfast dish you eat often?

Megg's Cafe in Temple, Texas

I arrived in Belton on a Thursday night and surprised my girlie as she was coming out of work at school.  She was headed up to practice her music for a lesson for Friday so we made a plan to meet after her morning classes.  I told her I would bring a muffin and coffee.  Once the plan was made I headed back off to stay with friends for the night.  They live in Temple.  Temple is about a 10 minute drive from the school from where I was staying.  

When our family came to bring Em to school we heard several of the students who had been there more than a year or two mention a place called Megg's Cafe.  I took note of that and did a little research in between dropping her at school and visiting this past weekend.  I decided to give them a try for the muffins and coffee because I had noticed that they had an in house bakery called Hamilton Bread Company and they made gluten free items also.  I just "googled" and set my Google Maps to work and found them very quickly.

This place did not disappoint!  The baked goods were fabulous and I was in and out in about 10 minutes with a gluten free peach muffin as well as a chocolate chunk muffin for my girlie and two coffees.  I also purchased a gluten free cinnamon roll and a loaf of gluten free bread for later in the weekend.  It was all amazing!  The cinnamon roll and bread were great even a day or two later. 

I am sad that we ran out of time in our crazy weekend schedule to go and enjoy breakfast there together but we will definitely be doing that another time.

You can click on the link above to see more about them and their menu or go to their facebook page for all of the latest news.

Food Travels - The Dead Fish Grill in Belton, TX

Check out the website for more info and menu.

I went to Belton, TX last weekend to spend the weekend with my lovely daughter for a college family weekend.  We attended all the festivities including the ballgame on Saturday but by the end of the game we were ready for some girl time.... just the two of us.  I took her over to get her a haircut at the local Supercuts and while we were there we asked the hairdresser what she would recommend as a local.  She immediately started raving on this little gem on Lake Belton.  We headed there as soon as we were done with the haircut.

We opted to sit outside on the open air patio and were not disappointed.  The temperature was perfect for dinner al fresco.  It was beautiful!

The restaurant has a large variety of seafood, surf/turf, and Cajun options and there are a few traditional things on the menu for the burger crowd.  

They even offered quite a few gluten free options.

We started with the coconut shrimp!  It was amazing.  As a matter of fact it was so good I almost forgot to take a photo before we ate the whole plateful.

My daughter got the PoBoy with shrimp and waffle fries.  That sandwich was as long as her forearm.  She actually took half of it back to the dorm for the next day.  She loved it!

I had a grilled catfish taco and a grilled shrimp taco on gluten free flatbread.  There was a spicy yummy sauce on the side and it came with dirty rice and red beans.

We will definitely be going again when I am back in town.  The food was amazing, the view was spectacular and the service was excellent.  It is worth searching it out and going if you are ever in the area.

New Breakfast

I really do take a lot of pictures of my food.  I have not been convinced that it is a problem for me at this point.  I don't spend so much time on it that my food goes cold while I am snapping away with the camera.  You also need to know that I am not the only one in my family that cooks food.  The kids take turns sometimes and my husband is a far better cook than he ever gives himself credit for.  He grills and makes beans and cornbread and he is excellent at breakfast and camping food.  With that being said I cannot take credit for this particular recipe.  It is a secret recipe that my husband has floating inside his head somewhere.  He makes pancakes for everyone every single Sunday morning.  He has a formula for the regular pancakes and has recently started venturing into a more creative realm with blueberry pancakes, chocolate chip pancakes, S'more pancakes, banana pancakes, etc...

He loves me and so he has also mastered the art of gluten free pancakes for me.  He makes a little special batter just for me on the side every week.  For the past few weeks he has been making mine blueberry.  I looked longingly at the ones he made for Emily last weekend because he has started putting cocoa powder into her's to make them chocolate.  He loves her very much, too!  LOL  

So, this morning I came to the table and he had my plate ready and there were two absolutely beautiful CHOCOLATE GLUTEN FREE PANCAKES MADE WITH ALMOND MILK right there on my plate with a big cup of coffee sitting next to it.  

I am the most spoiled woman on the planet!

If I can get the recipe out of his head I will share with you.  I promise!

May is...

both Lupus Awareness and Celiac Awareness month.  I don't typically participate in the monthly overload of information but, for me, this is important and lots of people have no idea about either.  I will be sharing random stuff about both throughout the month.  

Lupus Awareness Facts - daily facts shared on this page

Infographic on Signs and Symptoms of Lupus

Celiac Resources

A Symptom List

A 7 Day Kickstart Gluten Free Meal Plan

Stay tuned for more as the month progresses.

Day 31... Some days there's GF pie...

My very favorite pie crust that I have been using for GF is from Annalise Roberts.  Here is the recipe and a link to her blog.  She wrote my favorite GF cookbook, too... Gluten Free Baking Classics.  

The tart shell crust is very durable but she does have a pie crust recipe, too.  Her books are fabulous!

Tart Shell Crust

Makes one 9-inch pie crust or one 9-inch tart crust.

1 cup Brown Rice Flour Mix*

1⁄4 cup granulated sugar

1 teaspoon xanthan gum

5 tablespoons cold unsalted butter

1 teaspoon pure vanilla extract

1. Preheat oven to 350ºF. Position rack in center of oven. Grease 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
2. Combine flour, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Gently press into bottom and up sides of pie or tart pan (if you pack the dough too densely, the crust will be hard to get out of the pan. If you pack it too loosely, the crust will be a bit crumbly).
3. Bake in center of oven for about 18 minutes or until light golden. Cool on rack in pan. For a tart, place pan on top of a broad glass and carefully push down sides then slide onto a serving plate (it will be easier to slide it off the metal bottom when it is cool). For best results, remove pan sides and bottom once tart shell is filled and chilled.

I will continue to share gluten free things as I go.  This is just the beginning of the adventure.  I am still baking other stuff that is not gluten free for my family and for clients so that will still get shared, too.  I want to focus much more on naturally gluten free foods in my diet and will give you goodies as I go.  

Here is a picture of one I did for a client but I added ground nuts to add more texture.  It was yummy!

For November... there will be soup... finally.  I think I have been promising that for a couple of years but it is time!  :)

Day 30... Bread

One more day in this challenge but it has been just the beginning of my gluten free life change.  I was going to make bread today but I got caught up in my other blog challenge on my personal blog and spent the afternoon rearranging my bedroom again and trying to finish up some things there.  I will be trying a new bread recipe tomorrow because I am still in search of one I can use as a daily bread substitute.  I need toast sometimes or a good BLT.  LOL

I am also finishing up our scout popcorn input of orders.  Popcorn is gluten free.... just sayin'  :)

Here are some bread ideas I am trying...

Finally, Really Good Sandwich Bread

Gluten Free Bread Recipes Page

Gluten Free Bread (a plethora of recipes)

A Collection of GF Bread Recipes from around the web

Best Gluten Free Bread Recipes

GF... Cup for Cup

I made a red velvet cake for my oldest boy's birthday today and so I took the same recipe (from Nigella Lawson) and made a gluten free version using rice flour instead of regular flour.  I used exact measurement cup for cup to see how it would work.  With the rice flour blend I used I added about 1/2 tsp of xanthan gum for texture's sake.  It worked and I got to eat cake... and it was delicious!  

Day 27... Be Prepared

It is a motto I hear often.... we live with Boy Scouts in our home but it can truly not be said enough.  I had an event today where I had to go and be with scouts all day and to prepare myself for this I had to know what I could and could not eat.  I had to know if I could put certain items in because I did not want to spend the next 3 to 4 days suffering from bad choices or not knowing.  If you have an allergy... a food allergy or a sensitivity you have to plan ahead.  You just don't have a choice.  Prepare...

There was a meal with the scouts today so I knew the menu ahead of time.  They were serving spaghetti, salad and garlic bread.  Knowing that ahead of time it gave me the opportunity to prepare some rice pasta to pack along and to prepare snacks that were gluten free just in case.  I also knew some candies I could safely eat if I chose to eat candy during their event.  Being a Halloween alternative event it had lots of candy available, too.  LOL  So, I cooked my own pasta and had their gluten free sauce.  I had the salad and one of their gluten free dressings but passed on the garlic bread (which is still hard, btw).

Is it a hassle?  Maybe, but the fact that I am not going to be sick for the next 3 days makes the time and preparation SO worth it.  I had a great time with my family and I had food that makes me feel good.  Life is good!

So, be prepared... take care of yourself and above all... enjoy your life.

GF Halloween Treats...

Pumpkin and Apples are very seasonal and are naturally gluten free so enjoy those and look for GF recipes that highlight these treats.  Nuts and seeds are in season right now, too. so enjoy those in your favorite recipes.

We would be remiss if we did not talk about candy.  I know... sugar is not good for you and corn syrup is horrible but sometimes you want a little candy.  So, here is the official 2012 list of Gluten Free treats for the goodie bags this year.  In case that list is not big enough here is another page with a few other items included.

My Faves....

Certain brands of Candy Corn are gluten free

Tootsie Rolls are GF

Snicker's Bars are GF

These three make me happy!  :)

Here are some links to some Homemade Halloween Treats to make at home...

10 Gluten-Free Halloween Candy Recipes

A Halloween Kid Friendly GF Menu Roundup

Rice Krispie Bar for Halloween Ghosts 

(or other shapes you might choose to do)

Yumly's Gluten Free Halloween Dessert Recipes

Allergy Friendly Halloween Treats

Remember Chex Mixes???  Now there is a whole line of Gluten Free Chex and a page full of recipes to use them.  YUM!!!

A Classic Gluten Free Halloween

For the Savory Side.... 

Spooky Savory GF Treats

GF for Lupus Patients and Other Autoimmune Issues

Since I am now a Lupus patient this is of particular interest to me but it is good information for a whole slew of autoimmune disorders.  It has been found that some people with autoimmune disorders and diseases might benefit greatly from taking gluten and wheat out of their diets.  Allergies and sensitivities can exacerbate autoimmune and connective tissue diseases.  It is worth taking a look to see if this is relevant information for you.  Here are some articles that I have been reading this week...

Are Dietary Changes Effective in Treating Lupus?

Gluten Free Diet and Arthritis

Some Dietary Dos and Don'ts for Lupus Sufferers

The Lupus and Gluten Connection (One woman's story)

15 Questions for Healthier Eating for Lupus Patients

There is some research but every case is so individual and unique.  More research is being done each year on ways to alleviate symptoms and bring relief to those who struggle each day with autoimmune disorders and diseases.  Eating gluten free might work for some but not for others.  I have been on an elimination diet and when I have reintroduced wheat I have had reactions so I know there is an issue in my case.  You may see no difference but it might be worth your time to try it and see how your body responds.   I wish there was more information online but it still seems limited.  One book I found that addresses some of these issues (I must warn you I have not read it but am considering it) is a book called The Lupus Recovery Diet by Jill Harrington.  

Doing some reading... Day 24

My big question is whether taking gluten out of one's diet can help with Autoimmune issues like Lupus or Fibromyalgia and a variety of other disorders and diseases.  I did not have time to do a lot of research today but will post some things tomorrow once I have a bit of time to read through some articles I have saved.  The plan for the remainder of the month is to share a few more articles of note and to post some recipes.  

I have also found that many people have gone both gluten and casien (dairy products) free simultaneously.  I have done this, too, so I will share one day on this topic since they seem to go together somewhat.  That is the plan.... One week left in this blogging challenge.  

I am really enjoying this blogger's weekly Wednesday Gluten Free Carnival and all the bloggers participating in that.  Here is a link to this week's post and there are LOTS of links full of recipes and information on gluten free eating.  This one is going to be on my regular reading list for some time to come. 

GF Breakfast Food

So, if you don't eat bread and gluten what does one eat for breakfast?  My go to breakfast lately has been half a potato grated and sauteed in butter (hashbrowns) with an egg (egg and a little whipping cream) poured over the top.  YUM!!!  No bread... no gluten cereals... just fiber and protein and delicious goodness!!!

Library Resource...

Today is a wash for a very informative post.  I spent the entire day in Las Cruces, New Mexico with a doctor's appointment, running some errands, a stop at a local used bookstore to trade out old books for new and a trip to the local Mountain View Coop for a some gluten free goodies... a GF/DF almond cheese to play with, a new breakfast cereal and a bit of exploring the other cool items they have at this local health food store.  It is a neat little place!  I also checked a book out of the library...

Tomorrow I am cooking for a client and starting a new medication.  I will wait until I am done cooking to put new meds in.  I am never sure how my body will react to new meds.  LOL 

Anyway, this book looks like a very helpful and informative book.  I look forward to digging in.

GF... More Than Food

In my time researching the life of a celiac or gluten and wheat sensitive person, I have discovered that gluten and wheat is in more than food.  A person who has to be off of gluten has to read labels and ask questions all the time.  Gluten can be in your vitamins and medications from the pharmacy or in your child's Playdoh.  Gluten can be in products you use every day and someone with a really serious sensitivity can have this effect their skin and be absorbed into the bloodstream which can cause some serious reactions.  Below is a list of articles and lists that can help you to determine what might be a problem for you and how to find items that are gluten free.

Info on Gluten in Vitamins, Prescription Drugs and Medications

Do Your Vitamins and Medication Contain Gluten?

How to Read a Food Label to Find Gluten

Other Words that Mean There is Gluten in the Product

Hidden Ingredients Containing Wheat or Gluten

Hidden Sources of Gluten (non-food included)

Sources of Hidden Gluten in Non-Food Products (pills, makeup, cleaners, etc...)

List of Gluten Free Products

Massive Product List for the Autism Diet

Gluten Free Cosmetics Page

Gluten Free Holiday Season

This is a gluten free cookbook that does not use any "gluten free" products.  The intention of this book is to use naturally gluten free items to design delicious seasonal food for you and your family.  I am very excited to have this book through the coming winter.

Another book along these lines is a Gluten Free Vegan Holidays Cookbook.  I checked a copy out of the library and loved it.  It is loaded with amazing healthy delicious food.

  

Some links to help you get through that holiday season allergy free.

Top 10 Tips for a Gluten Free Holiday

Seasonal and Holiday Links to Recipes

Surviving the Holidays Gluten Free

How to Have a Gluten Free Holiday

12 Gluten Free Recipes for Your Holidays

Gluten Free Christmas

'Tis Almost the Gluten Free Holiday Season

Harvest Fresh Holiday

Holiday Baking

Gluten Free Thanksgiving Feast

Lots of companies can benefit from sharing gluten free holiday pages and info, too.

Organic Valley - Gluten Free Holidays page

Cooking Light's Gluten Free Menus

Grocery stores can benefit by helping you out, too.  Check your local stores for flyers and coupons.

Hy-Vee Grocery - Gluten Free Holiday Planner

Whole Foods - Planning a Holiday for Special Diets

GF Cornbread

I made cornbread this week.  I used a recipe from this book...

  

 This is my favorite GF cookbook to date and I use it for a lot of different things.... scones, biscuits, brownies, cookies, etc... and this week I finally made the cornbread from it.

It is a sweet cornbread recipe and I am not a fan of the sweet cornbread.  I like mine more savory so I left out the sugary ingredients.  It works very much like my old wheat standby and has a really nice texture.  I totally recommend that if you do a lot of gluten free baking that you get this particular book.  It is reasonably priced and has recipes for flour blends in it that are very easy to make.  I am going to be working on a standard sandwich bread recipe from this book next.  For today... there is cornbread and I will share my version with you...

1 cup cornmeal

1 cup of my rice flour blend 

(rice flour, tapioca flour and potato starch)

1/2 tsp xanthan gum

3 1/2 tsp baking powder

pinch of salt

1/4 cup vegetable or canola oil

1 cup almond or regular milk minus 1 TSP

1 large egg, well beaten

I measure out the dry ingredients and whisk together and then the wet ingredients and then mix the two just until incorporated and no lumps remain.  You can bake them as cornbread muffins but I use an iron skillet heated with a little oil in it.  I pour the batter into the hot oil and you should hear it sizzle as it goes in.  I spread it around to cover the pan.

Bake in an iron skillet (8 inch is perfect for this recipe) at 400 degrees for about 20 minutes or until starting to get golden.  I try to serve it immediately with real butter and honey on the table for all to use.  :)

Eating Out and Snackage for GF

There is a growing list of sites that can steer you toward gluten free eating.  I am going to share a few links to get you started...

The Gluten Free Checklist... lots of snackage and beverages!

Celiac Friendly Restaurant List Page

The Gluten Free Registry... connecting GF people to GF Businesses - they have a search feature for your very own city or town to find places that are GF friendly!  It is AWESOME!!!

This should get you started.  I am sure there are many more but these three are the biggies I could find and my favorite is the registry.  :)

I linked the picture to the source where I found it

 but the whole article is really informative 

so you might want to check it out, too.  
and the author is from the Free Kitchen Blog