October 27, 2009
What can I eat that’s gluten free?
Welcome to this weekly blog carnival that’s all about giving you ideas for what you can eat if you are on a gluten free diet. Click on the links below and/or add your own. If it’s is your first time linking up, you can read the guidelines here.
This week’s recipe is one I pulled out of my archives. It’s pretty similar to last week’s chili and cornbread, but with a Mexican twist. It uses taco seasoning mix. Many seasoning packets you find in the store contain wheat, so always be sure to read the ingredients. McCormick brand has been gluten free (double check), and I buy a container of it at BJ’s.
Unfortunately, that container I bought is stronger than the mild flavored packets I was buying. My youngest son isn’t fond of it, so until last weekend I hadn’t made this recipe in a while. I was thrilled to find that he liked the casserole, saying that eating the cornbread with it helped cut down on the strength of the spices. I’ll definitely be making this one more often.
Gluten-Free Mexican Casserole
Reminder: The first Wednesday of each month has a theme. Themes are only a suggestion, but are fun to do. Next week the theme is soup.
Labels: What can I eat?
I started making my own mexican spice mix because of the wheat and sugar in all of them. Thanks so much for hosting, Linda!
When I was typing in the name of the recipe. Faith's Salad, there was a blip and off went my lack of title.
Also, in this recipe, there is a photo of angel hair pasta browned which of course is not gluten free. The substitute is rice noodles or skip it.
I love casseroles with cornbread topping! I agree with your son ... it's really a nice balance to spiciness. I have to agree with the others on the seasoning packs. I just use a recipe out of the Betty Crocker cookbook. So easy, inexpensive, and not that strange orangey color some of those mixes tend to be. But, the best to me, is not having to worry about whether I have a packet of seasoning on hand or not. ;-)
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