Pumpkin Pie Spice, Gluten-Free Naturally

 

Naturally Gluten-Free Spice Mixes

PUMPKIN PIE SPICE MIX

INGREDIENTS
 
4 ½ Tbls Cinnamon
1 Tbls Ginger
1 Tbls Nutmeg
1 Tbls Allspice
2 Tsp Ground Cloves
 
DIRECTIONS
Air-Tight Storage Container w/Shaker Lid
 
Measure all ingredients into an air-tight storage container and shake well.  Label and store in a cool, dry space away from sunlight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization.

All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Citrus-Cranberry Relish, Gluten-Free Naturally

Naturally Gluten-Free Condiments

Citrus-Cranberry Relish

Makes 1½ cups

INGREDIENTS

1½ Cups Fresh Cranberries

¼ Cup Fresh Mint

1 Orange, zest and juice

4 Dates

¼ Tsp Sea Salt

INSTRUCTIONS

Place all ingredients in a food processor and pulse lightly until ingredients are coarsely chopped. Relish should be stored in a glass jar in the refrigerator.  Serve chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Fruitcake, Gluten-Free Naturally

Naturally Gluten-Free

FREE RANGE FRUITCAKE (DF)

 

INGREDIENTS

 

4-5 cups Sun-Dried Fruit, any variety, diced

(Raisins, Currants, Cranberries, Blueberries, Cherries, Apricots, Mango, Pineapple)

Zest & Juice of One Lemon

Zest & Juice of One Lime

¼ Cup Candied Ginger, chopped

1 Cup Gold Rum

1 Cup Sugar

1 ¼ Sticks DF Butter

1 Cup Lemon/Lime Juice & Apple Juice, combined

¼ Tsp Ground Cloves

¼ Tsp Allspice

1 Tsp Ground Cinnamon

1 Tsp Ground Ginger

1 ¾ Cups GF Cup4cup Flour, any brand

1 ½ Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Eggs

½ Cup Toasted Pecans, broken

Brandy or Gold Rum for Basting and/or Spritzing

 

DIRECTIONS

Heat oven to 325 degrees

Grease a large glass baking pan

 

In a medium bowl zest the lemon & lime, then squeeze the juice into a one-cup measure. Add just enough apple juice to complete the one cup needed for the cake. In the same bowl combine dried fruits, candied ginger and both zests. In a non-reactive pot combine dried fruits, rum, sugar, DF butter, juice and spices. Bring mixture to a soft boil stirring often, reduce heat and simmer for 5 to 10 minutes. Turn off heat and leave to cool for about an hour.

 

Combine dry ingredients and then add half of the fruit mixture. Bring batter together with a large wooden spoon and then stir in eggs one at a time until completely integrated. Add remaining fruit mixture and combine well, then fold in nuts. Spoon batter into the baking pan and allow batter to sit for 15 minutes before baking.

 

Bake for 1 hour, check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

 

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy or rum and allow cooling completely. When cake is completely cooled, seal tightly and set aside. Every 2 to 3 days, feel the cake and if dry, spritz with brandy or rum. The cake's flavor will enhance considerably over the next two weeks.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

10 Celiac and Gluten Myths Busted

 10 Celiac and Gluten Myths Busted

MYTH #1: If you have Celiac Disease or Non-Celiac Gluten Sensitivity, you have stomach issues.

FACT: Gastrointestinal symptoms are common with these conditions but some people have little or no GI problems—even when there is damage to the lining of their small intestine.

MYTH #2: A few crumbs of gluten won’t hurt you.

FACT: For those with Celiac Disease, even a few crumbs of gluten are harmful. For most, a safe level of gluten is under 20 parts per million.

MYTH #3: It’s okay to try the Gluten-Free Lifestyle without doing any diagnostic testing first.

FACT: Doctors recommend that individuals get tested for Celiac Disease before they begin the Gluten-Free Lifestyle. Once you’ve started the Gluten-Free Lifestyle, a blood test won’t be able to detect Celiac antibodies. This means test results aren’t reliable and you won’t know for sure whether or not you have Celiac Disease.

MYTH #4: Non-Celiac Gluten Sensitivity is caused by gluten.

FACT: Experts aren’t sure. The term gluten sensitivity refers to individuals who don’t have Celiac Disease but whose symptoms improve while living Gluten-Free. But gluten might not be to blame; it could be a different component of wheat.

MYTH #5: If you take a gluten-digesting aid before a meal, it’s OK for someone with Celiac to eat some gluten.

FACT: Certain supplements - such as GlutenEase, Gluten Digest and Gluten Freeze - contain an enzyme that can aid in digesting gluten but these should only to be used in addition enjoying a strict Gluten-Free Lifestyle.

MYTH #6: Spelt is an ancient grain that is naturally Gluten-Free.

FACT: Spelt is a form of wheat and it is not Gluten-Free.

MYTH #7: If you test positive for Celiac Genes, you have Celiac Disease.

FACT: The genes HLA-DQ2 and HLA-DQ8 appear to be necessary to develop Celiac Disease. However, these genes are present in about 30 to 40 percent of the general population and only a small fraction develops Celiac.

MYTH #8: The Gluten-Free Lifestyle helps you lose weight.

FACT: Many Gluten-Free processed foods (cookies, muffins and other treats) are made with rice flour, tapioca starch and potato starch, which are low in vitamins, minerals and fiber. In addition, many Gluten-Free packaged items contain more calories per serving than their wheat-filled counterparts.

MYTH #9: You can’t have Celiac Disease if you’re overweight.

FACT: Underweight, overweight, anyone can have Celiac. People with Celiac Disease come in all shapes and sizes. It’s possible for an overweight or even an obese person to develop Celiac Disease.

MYTH #10: Gluten can be absorbed through the skin.

FACT: There is no evidence that this is the case. In order for gluten to trigger inflammation, it has to be ingested.  Items like lipstick, lip gloss, chap stick, even toothpaste should be Gluten-Free. Topical products containing gluten, such as shampoo, should be safe, as long as they're not ingested. Some individuals with Celiac Disease or Gluten Sensitivity are sensitive to topical gluten and develop a skin or scalp rash or inflammation upon contact. These people should avoid personal care products that contain gluten.

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Fig & Goat Cheese Rollups, Gluten-Free Naturally

Naturally Gluten-Free Appetizers

Fig & Goat Cheese Rollups

Makes 24 pieces

INGREDIENTS

¼ Cup Olive Oil

1-2 Lemons, Zest & Juice

Salt & Pepper, to taste

12 Slices Prosciutto or Ham

8 Ozs Goat Cheese, softened to room temperature

12 Fresh Figs, sliced

2 Handfuls of Arugula

INSTRUCTIONS

In a small bowl, whisk olive oil, lemon zest and juice and season with salt and pepper. Set aside.

Lay the prosciutto/ham out in rows on a clean counter. Spread each slice with a thin layer of goat cheese. Arrange the fig slices on top, covering evenly, but stopping short of one end of the meat. Arrange the arugula on top of the figs so that the leafy edges stick out beyond the meat, stop short of the end again. Drizzle each strip with a little of the lemon vinaigrette.

Create the rollups, beginning at the heavy end and finishing at the empty end. Fasten the finished roll with two toothpicks, placing one about half-way on each side. Slice each roll in half crosswise between the toothpicks, and place cut-side down on a serving platter, so that the leafy ends are exposed. Rolls can be enjoyed immediately or refrigerated for a couple hours.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Pickled Eggs, Gluten-Free Naturally

Naturally Gluten-Free Meals

PICKLED EGGS

50 Year Old Vintage Recipe

 

INGREDIENTS

¾ Cup Sweet Apple Cider or Juice

¼ Cup Cider Vinegar

3 Slices Onion

¾ Tsp Salt

½ Tsp Pickle Spice or Dill

½ Clove Garlic, Crushed

6 Hard Boiled Eggs, Peeled

 

DIRECTIONS

 

Place all ingredients, except eggs, in sauce pan and simmer for a few minutes.  Pack the eggs snugly in a glass container with cover.  While still warm, pour juice over eggs and cover tightly. Eggs need to be completely submerged in the pickling juice, refrigerate overnight. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Traditional Eggnog, Gluten-Free Naturally

Traditional Eggnog

Naturally Gluten-Free Drinks

Yield: 6 to 7 cups

INGREDIENTS

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites*

INSTRUCTIONS

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture.

Chill and serve.

Cook's Note: For cooked eggnog... 

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. 

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Coconut Braised Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Coconut, Braised Chicken

Serves 4 people

INGREDIENTS

2 Tbls Coconut Oil

1-2 Lbs Chicken, with skin/bones

Salt & Pepper, to taste

1/2 Large Yellow Onion, sliced

4 Cloves Garlic, minced

1 Can Coconut Milk, 13.6 oz

1-2 Aji Amarillo Chili Pepper or Ancho Pepper

1 Small Butternut Squash, cubed

¾ Cup Fresh or Frozen Peas

½ Bunch Fresh Cilantro Leaves, roughly chopped

Cooked Rice or Boiled Yucca, for serving

DIRECTIONS

Preheat oven to 350°F

Adjust rack to lower-middle position

Add coconut oil to a 6-quart Dutch oven or similar heavy-bottomed, oven-safe pot and heat over medium-high heat until oil shimmers. Season chicken with salt and pepper and sear, skin side down, until golden brown, about 4 minutes. Flip chicken and sear on other side until browned, about 4 minutes longer. Transfer chicken to a plate and set aside. Lower heat to medium and add sliced onion and minced garlic to pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 5 minutes.

Increase heat to high, then add coconut milk, ají amarillo, and squash, season with salt and bring to a simmer. Return chicken to pot along with any accumulated juices, resting it skin side up on top of squash so that skin remains above the surface of the liquid.

Transfer pot to oven and bake, uncovered, until chicken is cooked through and squash is tender, about 45 minutes.

Remove from oven, remove chicken, stir in peas and cilantro before replacing chicken. Serve right away with rice or boiled yucca.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Rhubarb BBQ Sauce Gluten-Free Naturally

Naturally Gluten-Free Sauces

Rhubarb BBQ Sauce

Makes 4 cups

 

INGREDIENTS

1 Tablespoon Olive Oil

1 Small Onion, chopped

2 Cloves Garlic, chopped

1 Lb Rhubarb, fresh or frozen cut into pieces

¼ Cup Ketchup

2 Cups Water

1 Tbl Molasses

1 Tbl Cider Vinegar

1 Tbl Worcestershire Sauce

1 Tsp Dijon Mustard

1/4 Tsp Pepper

Salt, to taste

1 Tsp Tabasco Sauce, optional

 

INSTRUCTIONS

In a large skillet over medium heat place olive oil and chopped onion and cook, stirring occasionally, until the onions begin to turn golden but are not browned, about 10 to 15 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

 

Add the rhubarb, ketchup, water, molasses, cider vinegar, Worcestershire sauce, Dijon mustard, pepper and Tabasco sauce (if using). Raise the heat to high and bring the ingredients to a boil. Reduce the heat to medium and cook, stirring often, until the rhubarb is completely tender and starts to fall apart (about 10 to 15 minutes).

 

Remove from the heat an allow to cool slightly. Use a stick blender to puree or transfer the food to a food processor and puree until smooth. Add salt to taste, keep in mind the Worcestershire sauce is a fairly salty ingredient. Store in glass jars in the refrigerator and use to baste pork, poultry, beef, and tofu before or during cooking.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Kahlua Trifle, Gluten-Free Naturally

Naturally Gluten-Free Desserts

KAHLUA TRIFLE

Vintage

 

INGREDIENTS

1 GF Angle Cake, day old

½ Cup Kahlua

2 Pkgs GF Chocolate Instant Puddings

4 Cups Cold Milk

4 Heath Bars, still wrapped

1 Large Cool Whip, defrosted

 

DIRECTIONS

Glass serving bowl, or parfait glasses

 

Cut cake into 1-inch cubes.  Crack heath bars while still in wrapper.  Using a wooden mallet works well.  Prepare pudding according to package directions.   In large straight sided bowl build cake in layers.  Start with cake, drizzle with Kahlua, and add chocolate pudding, cool whip, and heath bars.  Continue building cake layers until all ingredients are used up.  End with Cool Whip with a bit of chocolate sprinkled on top for decoration.  Refrigerate until ready to serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com