Gluten-Free Emergency Kit

 

Gluten-Free Emergency Disaster Kit

Hurricane season is approaching. And while this isn’t exactly a travel tip…it is about being forced to live outside your comfort zone for a bit. What will you do if an emergency hits and you have to live without decent food, water and the other comforts of home? It always amazes me, when you ask if someone is prepared, the common response is they’ll stock up with a few extra cans of tuna and some granola bars. These people are lucky… they’ve obviously never had to miss more than a single meal due to an emergency. Oh no! My phone is broken… bring out the granola bars!
 
When you consider that the average disaster/emergency could be about 1-2 weeks without a proper stove or refrigerator what are you going to do? Truthfully, I never even thought about it myself… until one year when I actually had to use those Hurricane Shutters, I had installed on my home. That’s when I realized my family would be able to find food if they were desperate… but what about me? Was I willing to eat unsafe foods simply to survive? And would I survive if I did that? One day = 3 meals, 1 week = 21 meals, 2 weeks = 42 meals…and I’m not even willing to voluntarily do the gluten challenge to get properly diagnosed with Celiac Disease.
 
So, I decided to pack an emergency `bucket' to store in the closet just in case. Home Depot sells those bright orange "Homer" buckets with tops that seal up tight. They're brightly colored so you can find them regardless of your home's damage. And once the tops are tapped into place, they're pretty waterproof too.
 
Just fill the bucket with your emergency gear... including Gluten-Free food... and seal it up. Stow the bucket somewhere that's easily accessible. They have handles that make them easy to carry... but be careful not to make it too heavy. If you need it, you'll be functioning under less-than optimal conditions and you'll want to be able to handle it yourself. And don't forget to put it where you can actually find it. I keep mine stored inside the house in an interior walk-in closet that might actually become my shelter in the event of a Tornado. I also store blankets, jackets & sweaters there as well. During Hurricane Season I’ll probably stash water in there too.
 
Once it's closed its water tight…so you'll want food that has a long shelf life…something you won't have to worry about for a few years. I spent quite a bit of time researching online for Gluten-Free Emergency foods and found a couple sites. They have many Gluten-Free choices and you can purchase things in smaller airtight pouches, and the shelf life is five to twenty years.
 
I decided not to include anything that might have a shorter shelf life. I could always pack those things separately a little more last minute if needed. Protein Bars, Energy Bars, Vitamin/Mineral Supplements, Dried Fruit and Nuts ... these are all things I keep well stocked during the Season, but continue to use rather than waste storing them beyond their freshness dates. Even if you do need to open the bucket to remove any outdated 'goodies' and replace them with fresh, don't worry - you can get a new top at Home Depot to reseal the bucket.
 
And don't forget to store your sunscreen (the strongest you can find), some chap stick and of course bug spray!! Here in Florida these are just about as indispensable as the Gluten-Free food is.
If you get evacuated to an Emergency Shelter, take the bucket with you. You’ll find beds and clean linens and hundreds of people without a clue about eating Gluten-Free. So, take care of yourself and bring everything you’ll need with you. That way you can still eat safe and the only thing you’ll need to have is water to prepare your own food.

I packed my bucket for about $150.00 – a 1-week supply of Gluten-Free Food along with Antiseptic, Band-Aids, Batteries, Bug Spray, Flashlight, Freezer Bags, Garbage Bags, Gluten-Free Dehydrated Food, Hand Sanitizer, Knife/Fork/Spoon, Pens/Paper, Playing Cards, Pocket Games, Scissors, Soap, Stick Matches, Sun Block, Toilet Paper, Water, Work Gloves. I’m honestly hoping that I’ve wasted my money… I don’t ever really want to need to use what’s been packed inside that bucket.

Legacy Food Storage
https://www.legacyfoodstorage.com/collections/gluten-free
 
Augason Farms
https://augasonfarms.com (search Gluten-Free on the site)
 
My Patriot Supply
https://www.mypatriotsupply.com/collections/gluten-free-emergency-food-storage

 

Mountain House
https://mountainhouse.com/collections/products?gf_3907=Gluten-Free
 
Numanna
https://numanna.com/product-category/no-gluten

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

Double Chocolate Macaroons

Naturally Gluten-Free Cookies 

DOUBLE CHOCOLATE MACAROONS

Makes about 24 Cookies

INGREDIENTS
2 1⁄4 cups Shredded, Unsweetened Coconut
2⁄3 cup Sugar
1⁄4 cup Cocoa Powder
2 tsp Vanilla
1⁄4 tsp Salt
2 Eggs
1⁄2 cup Semisweet Chocolate Chips

INSTRUCTIONS

Heat oven to 325°
Line 2 baking sheets with parchment paper 

In a medium saucepan, quickly whisk eggs to combine. Add coconut, sugar, cocoa powder, vanilla, and salt, and cook over medium-low heat; stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and allow cooling to room temperature.

Using a cookie scoop or tablespoon portion and roll mixture into balls and place 1" apart on the baking sheets. Bake for 20 minutes, rotating the pans halfway through, until macaroons are just set. Be careful not to over-bake as cookies will firm up as they cool. Transfer to a wire rack to cool and store in an airtight container.

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

Honey-Lime Chicken

Naturally Gluten-Free Meals

MEXICAN HONEY-LIME CHICKEN & VEGGIES

Serves 4-5 people

INGREDIENTS

1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces

3 Tbsp Olive Oil, divided

1/2 Cup Red Onion, chopped

3 Cloves Garlic, minced

1 14.5 Oz Can Black Beans, drained and rinsed

1 ½ Cups Frozen Corn

2 Tsp Ancho Chili Powder, divided

2 Tsp Ground Cumin, divided

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice

2 Tbsp Honey

1 Cup Cherry Tomatoes, halved

1 Avocado, diced

1/3 Cup Cilantro, chopped

2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS

Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken

Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

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

Bang Bang Shrimp

Naturally Gluten-Free Appetizers

BANG BANG SHRIMP

Serves 4 People

INGREDIENTS

½ Cup Mayonnaise

¼ Cup Thai Sweet Chili Sauce

¼ Tsp Sriracha, optional

1 lb Shrimp, shelled and deveined

½ Cup Buttermilk or Goatsmilk

¾ Cup Cornstarch

Oil for Frying

INSTRUCTIONS

In a large bowl whisk the mayonnaise, Thai sweet chili sauce and Sriracha (if using) and set aside.

In a deep frying pan add 2-3 inches of oil and begin to heat to 375 degrees.

In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp. Remove the shrimp from the buttermilk and let excess liquid drain off. Coat the shrimp in cornstarch and set aside to rest.

To test if the oil is ready dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then it’s hot enough for frying. Fry the shrimp until lightly brown, 1-2 minutes on each side. Don’t overcrowd the pan, and remove the shrimp once done to a paper towel to drain.

Once all the shrimp are fried add them to the sauce and quickly toss to coat evenly and serve immediately.

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

Lemon Curd W/Berries

Naturally Gluten-Free Desserts

LEMON CURD W/BERRIES

Serves 8 people

INGREDIENTS

2 Tbls Lemon Zest, finely grated

1 Cup Lemon Juice

3/4 Cup Sugar

6 Large Eggs

Pinch of Kosher Salt

1/2 Cup Butter

2 Cups Mixed Berries

2 Tbls Sugar

PREPARATION

In a small bowl whisk together the juice, zest, sugar and salt and set within reach.

In a large nonreactive saucepan over medium heat, vigorously whisk the eggs until smooth. Whisking constantly, gradually pour the bowl of ingredients into egg mixture. Cook over medium heat, whisking constantly, until lemon curd begins to bubble gently, is opaque and thick enough to hold the marks of the whisk.

Turn the heat to low and begin whisking in the butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.

Transfer lemon curd to a large bowl and cover tightly. Toss berries and remaining sugar in another large bowl. The Lemon Curd can be enjoyed warm or chill until cold, then spoon curd into bowls and top with berries.

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

Dairy-Free Fudge

Naturally Gluten-Free Desserts

Dairy-Free Fudge

Makes 5-6 pounds

INGREDIENTS

5 Cups Sugar

½ Cup DF Butter

10-Oz Coconut Cream

1 16-Oz Tub Marshmallow Fluff

1 Tsp Salt 

1 ½ Tsp Vanilla

2 12-Oz Bags of DF Chocolate Chips

1 Cup Walnuts, optional

INSTRUCTIONS

2 9-inch baking pans, greased

Fill a small dish with ice water and set aside

In large stockpot layer the first 5 ingredients, sugar, butter, coconut cream, fluff, and salt. Turn the heat to low and stir until blended and melted. Increase the heat to medium and bring to a full-rolling boil, careful not to mistake escaping air bubbles for boiling.  Boil slowly, stirring constantly, 3½-5 minutes to the soft ball stage.

After the first 3½ minutes, dribble a few drops of the mixture into the ice water. Allow cooling, about 10 seconds; then try to roll it into small ball with your fingertips. If unsuccessful cook for another 30 seconds and try again. Generally cooking time will not exceed 5 minutes.

Turn off the heat and remove the pot, stir in the vanilla and chocolate pieces until melted and add nuts if using them. Turn into the greased pans and cool to room temperature. Cut into 1-inch pieces and arrange on serving plate or place in a storage container.

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

Broiled Salmon w/Mushy Peas

Naturally Gluten-Free Meals

Broiled Salmon w/Mushy Peas

Serves 2-3 people

INGREDIENTS

1 Lb Salmon Fillets, skin removed

1 Lemon, sliced

Sea Salt & Pepper to taste

INSTRUCTIONS

Preheat broiler to high and adjust oven rack to the center of the oven. Line baking sheet with parchment paper and sprinkle with olive oil.

Generously salt & pepper salmon, place on baking sheet and top with sliced lemon. Broil fish until cooked through and flesh flakes easily with a fork. For a bit more “rare” in the middle about 9-10 minutes, more well-done, broil for 13-14 minutes.

Mushy Peas

8 Oz Frozen Peas, slightly thawed

1 Tbs Olive Oil

1 Tbs Fresh Cilantro, chopped

1 Tbs Fresh Mint, chopped

1/2 Tsp Ground Coriander

2 Tbs White Wine

Pinch Wasabi (optional)

Put peas in a food processor or blender and chop, or mash with fork. Heat oil in skillet on med heat, add peas, cilantro, mint, ground coriander, & wine, add wasabi (if using). Heat carefully, stirring until peas are hot through and turn bright green. Remove from heat. Make a bed of mushy peas on the serving platter and place broiled salmon directly on top.

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

Peruvian Causa Rellena con

Naturally Gluten-Free Meals

Peruvian Causa Rellena con Pollo

Yellow Potatoes w/Chicken Salad

Serves 8 people

INGREDIENTS

½ Cup Red Onion, diced

4 Limes

Salt & Pepper, to taste

3-4 lbs Yellow Potatoes

1 Aji Amarillo Chili Pepper or Ancho Pepper

1 Clove Garlic, minced

¼ Cup Olive Oil, divided

2 Chicken Breasts, boneless, skinless

½ Cup Mayonnaise

1-2 Avocado

Optional Garnish: Chopped Parsley, Sliced Hard-Boiled Egg, Sliced Black Olives

DIRECTIONS

Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.

Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, and then mash until smooth and set aside.

Prepare the chili pepper by removing the seeds and coarsely chopping the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, garlic, 1 tablespoon olive oil, salt and pepper to taste and process until smooth.

Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons oil and season potatoes with more salt and pepper if needed.

To poach the chicken, place the chicken into a large pot and add cold water to cover, season with salt and pepper. Cook at a low simmer until just cooked through about 15 minutes.  Remove the chicken and allow cooling. Shred the cooked chicken, place in a bowl, mix-in the mayonnaise, marinated onions and season with salt and pepper to taste.

Generously oil a spring-form pan with oil. Press half of the mashed potato mixture into the bottom of the pan and spread into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes. Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.

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

Buckeyes

Naturally Gluten-Free Desserts

BUCKEYES

Makes 4 dozen

 
INGREDIENTS

3 ¼ Cups Confectioners' Sugar

2 Tbls Brown Sugar

2 Cup Peanut Butter, smooth

½ Cup Butter, melted

1 Tsp Vanilla Extract

2 Bags Semisweet Chocolate Chips

 
DIRECTIONS

Line a baking sheet with parchment

Beat the sugar, peanut butter, butter, and vanilla with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.

In a deep, microwave-safe, bowl microwave the the first bag of chocolate chips in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Repeat when needed for the 2nd bag.

Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, and then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.

Chill the buckeyes until firm, about 30 minutes. Can be served at room temperature or well chilled.

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

White Bean Soup

Naturally Gluten-Free Meals

WHITE BEAN SOUP (DF)

Makes 6 servings

INGREDIENTS

1 Cup Carrots, chopped

1 Cup Celery, chopped

1 Medium Onion, chopped

4 Cloves of Garlic, minced

6 Cups Vegetable Broth

2 Cups Dry Navy Beans

½ Tsp Basil

½ Tsp Rosemary

½ Tsp Sage

1 Tsp Thyme

1 Tsp Salt

INSTRUCTIONS

In a large pot on high heat add beans and broth and bring to a rapid boil. Turn heat down to maintain a slow boil and cook the beans for about 10 minutes.

Set slow cooker to low or medium heat and transfer the beans and broth to the cooker. Add the remaining ingredients and stir. Cook on low for 6-8 hours or high for 4-5 hours. Mash beans with potato masher or pulse a time or two with a stick blender before serving.

NOTE: Make sure to use navy beans and not cannellini beans.

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