February 26, 2009


Gluten-Free Information

Note:  The information on this page has been moved to a new location and this page will no longer be updated.  Please update your bookmarks.  The new location is:

Gluten-Free Diet Information

Here are links to all my gluten-free related posts, divided into categories. I hope it helps you find the information you need.

Gluten-Free Flour

Gluten-Free Ingredients & Foods

Living Gluten-Free



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February 24, 2009


What's for Dinner Wednesday - Ham & Potato Casserole

Welcome to What's for dinner? Wednesday (gluten-free style)! I hope you will join the fun. This blog carnival is all about sharing gluten-free dinner ideas, visiting gluten-free blogs, and getting to know each other. If you would like to link up, you can read the guidelines here.

Last evening I had a chub of turkey ham to use. (It really is called a chub.) I decided potatoes would go well with it, and I put to use my create a casserole ideas. The result was pretty good but not great in my opinion. I wasn't going to use it for this post until son #2, who is a real foodie, came home from karate and ate his dinner. He thought it was great!

I might like it better with a different sauce, but this was quick and easy. I was running very late with fixing dinner, but if I had more time I would have added some sauteed onions and maybe mushrooms. Now don't get the wrong impression. I liked it; I just think it could be better. If I altered it to my tastes, however, my son might not be so thrilled with it.

Since What's for dinner? Wednesday is all about giving people gluten-free dinner ideas, I'll give you this one. You might like it as is or make your own changes. If you don't like the sound of it at all, hopefully, there will be better options for you in the links below!

Gluten-Free Ham & Potato Casserole


6 c. peeled & shredded raw potato

4 c. chopped cooked ham

1/4 c. ranch salad dressing

1/4 c. plain yogurt

1/4 c. mayonnaise

1 c. shredded cheese


Peel the potatoes and shred them in a food processor or grate them by hand. They will quickly turn brown. You can keep that from happening by putting them in a bowl and adding about 1/2 tsp. cream of tartar to enough water to cover the potatoes. Swish them around a bit and then drain. Mix the potatoes and ham together in a bowl. In a separate bowl, combine the salad dressing, yogurt, and mayonnaise. Add this to the potatoes and ham and stir well to coat. Put it all into a sprayed rectangular baking dish.

I baked mine at 350 degrees for 30 minutes but the potatoes weren't quite done, so I covered the dish with foil and cooked it another 15 minutes. I think the total time could be shortened if you added the foil sooner. Once the potatoes are done, sprinkle the cheese over top and return the dish to the oven for a few minutes to melt the cheese.

Now, let's hear your dinner ideas. Remember, you can write about all or part of a dinner, you don't have to post a recipe, and you can review dinner products. Just keep it gluten-free.

Next to "Your name" put a first name or a blog name. After your name, put a 2-4 word description in parentheses. Please link to the permalink of your post, not your homepage.

1. Gina (soup & sandwich)
2. Stacey (Beef & Rice Medley)
3. Melanie (BBQ Chicken)
4. Cheryl (rice & veggies)
5. Liz (Cinnamon Chicken)
6. Debbie (roasted carrots)
7. Rachel (Onion rings)
8. Daniel (veggies & salmon)
9. Jessie (no-noodle lasagna)
10. Mikki - Spoonbread
11. Brenna (Sweet & Spicy Lentil Chili)

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February 23, 2009


How Gluten Affects Me Mentally

Part 1 – The Witch

It was about six months after being diagnosed with celiac disease when I had my first major reaction. I was fixing gluten-free toast in my gluten-free toaster. I remembered getting a plate out, so when I saw crumbs on the plate I assured myself that I must have set the bread on the plate before putting it in the toaster.
The symptoms hit several hours later as I was driving home from a soccer game. Even though it was morning I was suddenly very sleepy. Then my belly began to rumble. I dashed into the house and made a beeline for the bathroom. After that I slept and woke up feeling pretty normal, except for one thing. I was very irritable. Very, very, irritable. For the next week I yelled at my kids and was angry about everything. I hated it. One thought kept going through my mind, “I feel like I’ve turned into a witch!”
That series of symptoms, becoming very sleepy, the bathroom thing, and then longer lasting mental issues, became the pattern for many of my reactions to accidental ingestion of gluten. My mental reactions weren’t always the same, though.

Part 2 – The Salesman

I don’t remember how I got glutened this time, but I clearly remember how I reacted mentally. I was totally apathetic. I didn’t care about anything or anyone. I didn’t like or dislike. I didn’t love or hate. I could live or die. I wasn’t depressed; I just didn’t care.
I remember explaining my mental state to my husband one evening. It was the one symptom that worried us both. However, I awoke the next morning and informed him that my status had changed. I now cared about life very much, and I was mad about everything. Beware!
We had plans to do some furniture shopping that day, and we went ahead with it. My husband wasn’t about to leave me alone so we might as well go out and do something. The problem was salespeople. I had no tolerance for them. My husband did all the talking, but after our third stop, I was losing it. The salesman would not take a hint and leave us alone. He kept pestering. He kept talking. I finally told him to shut up. Well, not really to his face. I was standing back a bit, but he might have overheard me. He did leave us alone.
So why does gluten affect me and others this way?

Part 3 – The Doctor

I think I almost cried as I sat listening to someone who truly understood. He didn’t understand because of personal experience. He understood because of medical knowledge. He explained how and why I have mental reactions to gluten.
Dr. Allesio Fasano, director of the Center for Celiac Research, spoke at a support group meeting. The room was packed, and we were all soaking in the information he was feeding us. In particular, his explanation of why celiacs have mental reactions to gluten stuck in my mind.
Intestinal permeability is part of the reaction that takes place when someone with celiac disease eats gluten. To put it simply, molecules that should be kept within the intestines are able to “leak” out into the bloodstream. Gluten is one of those molecules. When gluten is carried by the blood to the brain, it causes problems. Dr. Fasano explained that the gluten molecule is similar to endorphins which, along with other things, give us a sense of well-being. The gluten molecules will dock where endorphins are supposed to dock. In effect, gluten blocks endorphins and the positive feelings they can give us.
Thankfully, I haven’t had a bad mental reaction in a long time, but it could happen again. I hope it doesn’t happen to you, but if it does, I hope it helps to have an explanation and to know you are not alone.


February 22, 2009


What’s for Dinner? Wednesday (gluten-free style) - Guidelines

“What’s for dinner?” is a question everyone asks. The person cooking wants to know and the people eating want to know. Dinner is a meal most of us eat every day, so answering that question can get tiresome. When dinner has to be gluten-free, the question can be even harder to answer.

In an effort to give people gluten-free dinner ideas, I host the What’s for Dinner Wednesday (gluten-free style) blog carnival. If you would like to participate, here are the guidelines.

1. You do NOT have to write about what you are actually having for dinner on Wednesday. The carnival just takes place on Wednesday.

2. All posts must be gluten-free only, or at least have gluten-free options.

3. Your blog post can be anything related to a gluten-free dinner. You can write about the entire meal or just part of it. You can give a recipe or not. You can review a product you ate as part of your gf dinner, or you can give us your gf menu for the week. Just keep in mind that the purpose is to give other people ideas.

4. I have to say it. Please keep all posts family friendly. Nothing rude or crude.

5. When you use Mr. Linky, please enter the permalink to your post, not a link to your homepage. This keeps people from having to search for the post if they follow the link at a later time. It also allows you to use an older post. You can usually get the permalink by clicking on the blog post title and then copying it from the address bar.

6. You also need to enter a name, which can be a first name or a blog name and a brief 2-4 word description in parentheses. For example: Linda (Salisbury steak).

7. Please include a link to my site somewhere in the TEXT of your post. That’s one way we’ll get more participants. A permalink to my What’s for Dinner? Wednesday post would be best, but any link is OK. I’ll try to make it easy for people to find on my home page.

8. If you want to use the badge above, you can but don’t have to. The code is as follows:

Let me know if there are problems with that.

My post with the Mr. Linky will probably go up Tuesday night around 10 p.m. eastern time. That’s all I think of for now, but I’ll add to these guidelines if questions come up.


February 20, 2009


Chocolate Chocolate Chip Bundt Cake

Chocolate bundt whole

The other evening I had a craving for a chocolate chocolate chip cake. I didn’t have a recipe for one, so I came up with my own.  I used my sorghum flour Bundt cake recipe which always turns out terrific and made a few changes.  I couldn’t have imagined anything better than the cake that resulted.  Doesn’t it look delicious?

Gluten-Free Chocolate Chocolate Chip Bundt Cake



Combine the dry ingredients in a small bowl. Beat the oil, eggs, and vanilla. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Stir in the chocolate chips.  Pour the batter into a sprayed or greased Bundt pan. Bake at 325 for 50 minutes. Cool in the pan for 5 minutes and transfer to a wire rack.

Chocolate Glaze:

Combine and drizzle over the cake:

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February 18, 2009


A Question for Gluten-Free Bloggers

If you read my blog, you have noticed my “What’s for Dinner?” posts.  I have seen this idea on other blogs as well as gluten-free Yahoo groups.  I think it is beneficial for all of us, but especially for those new to the gluten-free diet, to get dinner ideas from other people. 

With that in mind, I’m considering starting a weekly blog carnival at my blog called What’s for Dinner Wednesday.  I would use Mr. Linky, and other bloggers could come and link up to their “What’s for Dinner?” post.  It would be a central place where bloggers and non bloggers could come and find links to dinner ideas.  An added benefit is that it would be a good way to get to know other gluten-free bloggers.  For an example of a blog carnival, here’s one called Works for Me Wednesday

The guidelines would be pretty broad.  Your post could be about an entire dinner, part of a dinner, a dinner recipe, a review of a dinner type food, a menu plan, or any combination of the above.  One requirement is that it be gluten free.  I would probably add  variety occasionally with What’s for Lunch? or What’s for Breakfast?

So what do you think?  It’s only worth doing if there is a good amount of participation.  Let me know your ideas and whether you would likely participate. 


Gluten-Free Salisbury Steak

BJ’s wholesale club has recently had good prices on ground beef. The other evening I found myself wondering what to do with some of it. Salisbury steaks came to mind, which is unusual because I don’t remember ever making them before. I searched for recipes and found quite a variety. I combined ideas I liked, but mostly went with something simple.

The family enjoyed it and liked having something a little different. I used mushroom flavoring in the cream soup and put sliced mushroom on top where my husband could easily remove them.

salisbury steak

Gluten-Free Salisbury Steak



Combine the soup and soy sauce. In a large bowl, combine the egg, bread crumbs, salt, pepper and 1/4 cup of the soup. Mix in the ground beef. Form six oval patties and brown them in a little bit of hot cooking oil. Add 1/2 c. water to the remaining soup using a whisk to remove lumps. Pour it over the patties. Cover and cook 10 – 15 minutes. Slice the mushrooms and sauté them in a small skillet. Add them to the top of the patties.

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February 16, 2009


Uno’s Gluten-Free Pizza Review

“I’ll have the gluten-free pizza.” It is wonderful to go to a restaurant and be able to say those words. I went to Uno’s Chicago Bar & Grill last evening with my husband and youngest son, and I said those words for the first time.

The 10 inch thin crust pizza came served on a plate. My first attempt to pick up a slice resulted in a piece of crust breaking off. My impression of the first several bites was that it tasted doughy, even though it didn’t feel doughy. That taste seemed to go away, but maybe I just got used to it.

The crust is very thin and rather plain. It reminded me of a saltine cracker but not that salty or dry. The sauce was pretty good. I ordered a plain cheese pizza. There was an adequate amount of cheese, but not a lot.

My husband and son, who both eat gluten, tried a bite of the pizza and a piece of the outer crust. They were not impressed. In fact, both immediately said that I should either sell my pizza crust to a restaurant or open my own restaurant.

The bottom line is that in our opinion, gluten-free pizza can taste much better and does at our house. However, the pizza wasn’t bad. I did eat it. The thing I liked most was the experience. I thoroughly enjoyed the opportunity to order gluten-free pizza at a restaurant. I’m grateful for that opportunity, and I know that many people greatly enjoy the gluten-free pizza at Uno’s. Thank you Uno’s for how you are serving the gluten-free community!


February 14, 2009


Surfing Saturday 2/14/09

Happy Valentine’s Day to everyone.  I do love my readers you know.  I especially love it when you leave comments.  It lets me get to know you a bit, and lets me know what posts you enjoy the most.

Here are a few links for your web surfing pleasure this weekend. 

Once again, Dana at Gluten Free in Cleveland has a delicious looking recipe—Orange Almond Pound Cake.  I haven’t tried it yet, but I want to soon.

Cooking By Numbers is a site that lets you mark off what items you have in your frig and cabinets, then it gives you recipes.  I know there are similar sites, but I thought this one might be less well known.

Reader's Digest has 175 uses for vinegar around the house.

Since I love dogs….

There are some really cute puppy/dog pictures here.

I Do Dog Tricks has a video of a dog sitting on the floor.  You type in a command, and the dog does the trick.


February 13, 2009


Gluten-Free With No Apologies


“Your mom’s cookies are amazing.”  That is what a teenage girl recently said to my son.  She was referring to some pudding cookies I made (chocolate pudding with white chips).  She had no idea they were gluten-free.

That’s not an isolated incidence.  I recently made the same recipe using banana cream pudding and chocolate chips.  One teenage boy who couldn’t stop eating them said, “I think they’re better than Miss Mildred’s cookies.”  Those words might be considered akin to blasphemy in our church.  You see, Mildred makes THE BEST CHOCOLATE CHIP COOKIES.  I’m sure most people would not agree with this kid, but to even come close to those cookies is an honor.

I never apologize for serving gluten-free food.  Never.  I don’t have to.  My family and our friends enjoy the gluten-free meals and baked goods that I prepare as much, if not more than, their gluten counterparts.  I don’t have substitutes for every wheat based recipe there is, but that doesn’t matter.  We enjoy a great wealth of delicious gluten-free food.  I hope I am able to help some of you do the same.


February 11, 2009


Easy Gluten-Free Chicken Divan

Chicken divan has always been a favorite of mine. You can find many different recipes that vary in difficulty, but this is an easy one. It’s not as easy as it was when I could just open a can of cream of chicken soup, but it is still easy.
I have memorized the cream soup recipe and can have it made pretty quickly. I’m a fairly impatient person so I dislike recipes that tell you to use low heat. I hate standing over the stove stirring and stirring something while it takes forever to heat up. My solution is to use medium-high heat and watch it carefully. That’s what I do with the cream soup recipe.
chicken divan I added some bacon pieces when I made this the other night simply because I had it on hand and thought it would be interesting. Bacon is not traditionally a part of chicken divan. It didn’t add as much flavor as I thought it would, so I’m going to leave it out of the recipe, but I do like the color it added.
As a side dish I made 1 c. rice and 1/2 c. red quinoa cooked together in water that had a little chicken bouillon.

Chicken Divan

Ingredientschicken divan dinner
Place the chicken and broccoli in a 9 x 13 inch baking dish. Add salt and pepper to the cream of chicken soup. Thin the soup with milk. (I don’t actually remember how much I used, but just thin it so it can be poured over the entire dish.) Pour or spoon the soup evenly over the chicken and broccoli. Top with shredded cheese. Bake at 350 degrees about 20 minutes. Everything is cooked so it just needs to get hot.

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February 10, 2009


Gluten-Free Recipes

 Note: The recipe index is now at a new address.  If you have this page bookmarked, please update it.  You will find the new index here:

Gluten-free Recipe Index

Appetizers & Snacks

Cran-apple Salsa
Deviled Eggs
Granola Bars (sugar free)
Mexican Dip
Pretzels, Candy Coated
Roasted Cinnamon Nuts
Snack Mix
Spinach Dip


Brazilian Bread Balls
Bread Sticks
Cinnamon Rolls
Cinnamon Roll Update
Cinnamon Rolls - Whole Grain
Corn Bread
Drop Biscuits
Drop Biscuits Revisited
Focaccia Bread
French Bread
French Bread Rolls
French Bread Rolls 2
Hamburger Buns
Pizza Crust (large recipe)
Pizza Crust (single recipe)
Sorghum Bread
Sorghum Bread Again


Baked Oatmeal
Belgian Waffles
Breakfast Casserole
Buckwheat Pancakes
Cinnamon Pear Muffins 
Coconut Muffins
Cranberry-Orange Coffee Cake
Fruit Filled Coffee Cake
Ham & Cheese Corn Muffins
Multi-Grain Apple Muffins
Orange Coffee Cake
Pancakes (new recipe)

Pumpkin Spice Muffins
Zucchini Muffins


Apple Bars
Applesauce Cake
Applescotch Dessert
Apple Strudel
Banana Cake
Banana Chocolate Chip Oatmeal Cookies
Brownies #1
Brownies #2
Bundt Cake
Carmel Topping
Carrot Cake
Cherry Chocolate Cake
Chocolate Cake
Chocolate Chip Cookies
Chocolate Chip Oat Bars
Chocolate Chocolate Chip Bundt Cake
Chocolate Oatmeal Bars
Cinnamon Bundt Cake
Coconut Cashew Clove Cookies
Cranberry-Orange Coffee Cake
Cranberry Trifle
Fruit Filled Coffee Cake
Jello Fruit Dessert
Orange Coffee Cake
Peanut Butter Chocolate Chip Oat Bars
Pie Crust
Pine-Applesauce Cake
Pudding Cookies
Pudding Cookie Bars
Pumpkin Pie
Pumpkin Pudding
Pumpkin Roll
Six Layer Bars
Spritz Cookies
Strawberry Rhubarb Pie
Strawberry Rhubarb Topping
Yellow Cake

Main Dishes

Asparagus, Shrimp, and Snap Pea Salad
Bacon, Egg, and Rice Casserole
Beef Barbecue Sandwich
Beef and Bean Casserole
Beef & Mushroom Sauce over Noodles
Beef and Rice Stovetop Meal
Beef Enchiladas
Cheeseburger Casserole
Cheeseburger Rice
Chicken Breasts
Chicken Divan
Chicken & Green Bean Casserole
Chicken & Mushrooms with Lemon Sauce
Chicken Parmesan
Chicken & Rice Casserole
Chicken or Turkey Potpie
Cornbread Pizza
Create a Casserole
Crustless Quiche
Cube Steaks
Egg and Pasta Casserole
Egg and Potato Skillet
Egg in a Nest Sandwich
Enchiladas, Easy Beef
Focaccia Bread Sandwich
Fried Rice
Ham & Broccoli Skillet Dinner
Ham & Potato Casserole
Hash Brown Casserole
Italian Chicken

Macaroni & Cheese (baked)Meatballs
Meatloaf Tips
Mexican Casserole
Mexican Casserole #2
Mexican Lasagna
Nacho Casserole
Pizza (large recipe)
Pizza (single recipe)
Pizza Casserole
Pizza – Cornmeal Crust
Polenta Hot Dog Casserole
Potato Pie
Salisbury Steak
Salmon, baked
Salmon Cakes
Sausage Stuffed Shells
Scallops with Broccoli and Garlic
Spaghetti Squash Casserole
Spaghetti with Veggies
Spinach Casserole
Tater Tot Casserole (stovetop)
Veggies on Eggs
Zucchini Crust Pizza
Zucchini Rotini


Basic Soup Recipe
Crock Pot Beef Stew
Cream Soups Create a Soup Challenge
Hamburger Soup
Potato Chowder
Spicy Western Beans
Split Pea Soup
Vegetable Soup (creamy w/sweet potatoes)


Cheese Sauce
Cucumber Lemonade
Edible Gifts
Granola Bars
Marinade - basic parts
Sun Dried Tomatoes
Vanilla Extract
Warm Fruit Punch

Vegetables and Side Dishes

Apples 'n Onions
Gold Potatoes
Green Beans Almandine
Oven Fries
Pineapple Cranberry Salad
Rice & Quinoa Pilaf
Sweet Potato Casserole

Recipe Links

4th of July Recipe Roundup
Chocolate Chip Cookies
Chocolate Pecan Pie
Chocolate Trifle
Cookie Recipes
Golden Macaroons (with coconut)
Mushroom Leek Stuffing



Sorghum Bread – Again

My previously posted sorghum bread recipe is very good, but I’m still experimenting.  I’d like to find a recipe that rises a little more and stays soft longer. 

I actually tried this recipe last month but I used too much water.  I think too much liquid is the most frequent reason that gluten-free bread sinks in the middle as it cools.  That’s what happened the last time.
This time I reduced the water, and  I beat it with a hand mixer before putting it in the bread machine.  The other night I used the hand mixer to mix biscuit dough (instead of using the Kitchenaid).  Those wonderful biscuits rose more than they ever had, so I decided to try it with bread dough.

I think it really helped.  This loaf rose quite tall.  My only complaint is that it didn’t rise smoothly.  You can see what I mean from the picture.

sorghum loafI think I should have mixed it longer because there were little bumps on the top of the loaf.  I don’t know if more mixing will result in a smoother loaf, but I’ll find out next time.

Inside, the bread was terrific.  I made this loaf yesterday afternoon and this morning it is still nice and soft.  Yeah!  The sweet rice flour helps to keep it moist so if you don’t have brown sweet rice flour try white sweet rice flour.  If you substitute with regular rice flour (brown or white), the bread will not stay soft the next day. 
While I accomplished my two goals of getting it to rise more and stay soft longer, it still needs some improving.  I’ll keep you posted, but if you want to try this recipe yourself, here it is.

sorghum bread 1 

Gluten-Free Sorghum Bread

Combine the dry ingredients in a large mixing bowl.  Add the eggs, oil, water and vinegar.  Beat with a hand mixer for several minutes (I mixed about 2 minutes so try 4).  Be careful because the dough will crawl up the beaters to the mixer. 

Transfer the dough to a bread machine.  I made a custom setting on my machine to skip the mixing.  I had it rise 30 minutes and bake 55 minutes at 336 degrees.

View Printable Recipe


February 9, 2009


Gluten-Free City Guide – A Great Resource

If you travel in the U.S. and often wish you had more gluten-free information about the cities you travel to, you now have some extra help.  Gluten-Free City Guide provides a map with links to gluten-free information for over 100 cities.  The author, Zach says,

“Placemarks have been added to cities where Celiac Disease Support Group Web sites and/or Gluten Free Blogs specifically about those cities exist.”

Although the site itself does not give you gluten-free information about those cities, it does give you links to sites where you can find information.  Support group sites and city related blogs often have information about restaurants in that particular area as well as other information that may be useful.  I’m sure this map will be a time saver for many.  Thanks Zach!

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February 7, 2009


Surfing Saturday

Around here, the weather is expected to be in the 50’s this weekend, so it’s a great opportunity to spend some time outdoors.  Wherever you are, I hope you’re also having nice weather.  However, I’m sure some of you will have rain or snow or just plain cold weather and want to spend time on the computer.  Others of you are simply computer junkies. J Whatever your reason for surfing the web today, I thought I would give you a few interesting links.

Vanessa at Celiac Princess has a post that introduces to Delight Gluten-Free magazine.  I’m excited to learn about it and can’t wait to get my first copy.  She also has an informative post about a study that links celiac disease to increased risk for lymphoma.

Gluten-Free Fox has a post about gluten-free lipstick.  If you are a celiac who uses lipstick, you don’t want to overlook the possibility of ingesting gluten that way.

Celiac.com has an article about European Union’s new standards for the gluten-free label.

Dana at Gluten Free in Cleveland has a recipe for oven baked sweet potato fries.  They look delicious.

Enjoy your weekend!


February 5, 2009


Gluten-Free Banana Chocolate Chip Cookies

I have mentioned before that one of my favorite gluten filled cookbooks is Mennonite Country-Style Recipes & Kitchen Secrets. The other day I converted this recipe to make it gluten free, and I liked how they turned out. The cookies hold their shape well and are thick and soft. They are a bit cake like and have a light banana and oat taste. They were an enjoyable dessert with less fat and sugar than regular chocolate chip cookies.

banana chocolate chip cookies

Banana Chocolate Chip Oatmeal Cookies



In a mixing bowl, whisk together the dry ingredients (flour through sugar). Using a pastry blender, cut in the butter until crumbly. Add the remaining ingredients and mix until everything is moistened. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for 10 minutes. Makes about 4 1/2 dozen cookies.


February 4, 2009


Blogging Changes

This month it will be six months since I started this blog.  I have enjoyed it and learned a lot.  Now I think I’m ready to make some changes. 

First, life is very full right now.   I home school my three kids.  My oldest is a senior this year, and there is much to be done this last semester.  We have to finish all instruction and paperwork by the middle of May.  Our home school umbrella holds a graduation, but the nine graduates have to plan and organize most it.  Basically, it means I will be blogging less.

Second, I have been thinking for some time about narrowing my blogging to only gluten-free living and cooking, and celiac disease related posts.  For now, that is what I’m going to try.  I might change my mind later or decide to start another blog to write about homemaking and other topics.  I will keep my old posts in the archives, but will probably make some design changes.

While I enjoy writing about other things, my greatest desire has always been to help the gluten-free community. I hope to grow my readership and get more interaction in terms of comments.  I have a few ideas, but I’ll just have to see what happens.  I have gotten emails from a few of my readers, and it means a lot to me.  I appreciate you all and love to hear from you.  Please let me know if there are recipes or questions you would like me to blog about.


February 3, 2009


Bacon, Egg, and Rice Casserole

button-whats for dinner3

Last night I got creative and made my own casserole. Now you have to keep in mind that the word creative is relative. I’m not a terribly creative person, and my family’s tastes are limited. Therefore, by creative I mean that I made it up, not that it’s very exciting, interesting, or unique. My family did like it very much, however, so I will share my recipe with you.

If any of you who are more creative than I am have any bright ideas for a better name, let me know.

Bacon, Egg & Rice Casserole

Ingredientsrice & egg casserole


Cook the rice and quinoa together in chicken broth. I used 3 cups of broth and cooked it for 5 minutes under low pressure in my pressure cooker. It could also be cooked using the regular stovetop method or in a rice cooker.

Once you get the rice cooking, start frying the bacon until crispy. Slice or chop the mushrooms and sauté them in a little oil or butter. Beat the eggs together and scramble them on the stovetop. Don’t cook them too dry since they will be baked with the casserole.

Make the cream of mushroom soup (cream of chicken would work just as well). I had a lot of pots and pans going for this recipe, but the cleanup wasn’t too bad.

When the rice is done, combine everything except for the cheese, and spread it into a 9 x 13 inch baking dish. Sprinkle shredded cheese on top. Bake at 350 degrees for about 20 minutes. The ingredients are already hot or at least warm, and everything is cooked so it doesn’t need to bake long.

Note: You could substitute brown rice for the white rice, or either brown or white rice for the quinoa. For that matter, you could use all quinoa. This combination worked well for my family. They are not especially fond of brown rice or quinoa, but they didn’t mind the quinoa in this recipe at all.

Have you done any creative cooking this week?

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February 2, 2009


Giveaway Winner

Congratulations to Theresa who won three Miss Roben's gluten free mixes from AllergyGrocer.com!


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