Huli Huli Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Huli Huli Chicken

Serves 6-8 people

Huli Huli means turn turn in Hawaiian.  Marinate the chicken in half the barbecue sauce before cooking. Brush on remaining sauce while cooking, turning the chicken frequently to achieve a golden-brown color.

HAWAIIAN BARBECUE SAUCE

1 clove Garlic, minced

1 tsp Ginger, finely grated

¼ cup Coconut Aminos

2 tbls Pineapple Juice

2 tsp Corn Starch

3 tbls Ketchup

¼ cup Dark Brown Sugar

1 tsp Siracha Sauce

Chicken

8-10 Chicken Thighs, bone in, skin on

Salt & Pepper, to taste

Coconut Oil, for brushing grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Divide sauce equally into 2 bowls.

Dry chicken thighs with a paper towel and sprinkle with salt and pepper. Place chicken in half the sauce, making sure all pieces are coated. Refrigerate at least 2 hours to marinate.

Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil.

Place chicken thighs, meat side down, on the hot grill and brush them with the remaining barbecue sauce. Turn chicken after 5 minutes. Repeat brushing and turning every 5 minutes until cooked. Chicken should be done (crispy and brown but not burnt) in about 20 to 25 minutes.

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

Dairy Free Evaporated Milk, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Dairy Free Evaporated Milk

or

Dairy Free Sweetened Condensed Milk

Makes about 2 cups

INGREDIENTS

2 Cans Coconut Milk, unsweetened

or

4 Cups Almond Milk, unsweetened

1 cup Sweetener, sugar, honey, maple syrup

INSTRUCTIONS

Evaporated Milk;

Place the milk into a large, heavy-bottomed pot. Turn heat to medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes.

Sweetened Condensed Milk;

If making Condensed Milk, stir in your favorite sweetener and stir gently until dissolved and fully incorporated. Allow cooling before pouring into a covered, glass container and store in the refrigerator.

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

Simple Avocado Dip, Gluten-Free Naturally

Naturally Gluten-Free Dips

SIMPLE AVOCADO DIP

Serves 8 people

INGREDIENTS

2 Ripe Avocados

¼ Cup Tahini or Nut Butter

2 Tbls Fresh Cilantro

2 Tbls Lemon Juice

2 Garlic Cloves

4 Tbls Extra Virgin Olive Oil

¼ Tsp Salt

1/8 Tsp Chili Flakes (optional)

DIRECTIONS

Food Processer or Stick Blender

Glass Jar w/Airtight lid

Place all ingredients into the food processor, or a tall bowl if using a stick blender, and pulse until smooth and creamy. 

Store the Dip in an airtight glass jar in the refrigerator to use as needed.

Drizzle a bit more olive oil on top before serving.

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

Simple Avocado Dip

Naturally Gluten-Free Appetizers
SIMPLE AVOCADO DIP
Serves 8 people

INGREDIENTS
2 ripe Avocados, (about 1 cup)
1/4 cup Tahini – or favorite Nut Butter
2 Tbls fresh Cilantro
2 tablespoons Lemon Juice
2 Garlic Cloves
4 Tbls Extra Virgin Olive Oil (+ for drizzle)
1/8 tsp Chili Flakes (optional)
1/4 tsp Salt

INSTRUCTIONS
In a food processor add the ingredient in this order; avocado, tahini, chopped cilantro, lemon juice, crushed garlic, olive oil, chili flakes and salt. Process on medium speed until the dip is smooth and no more lumps of avocado appear. Stop the food processor occasionally to scrape down the sides and continue until smooth.

Transfer the dip into a large bowl. Refrigerate at least 1 hour to allow the flavors to blend. Just drizzle a bit more olive oil on top before serving. 

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

Peanut Butter Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

PEANUT BUTTER COOKIES

From Saveur

Makes 3-4 Dozen Cookies

A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.

INGREDIENTS

2 cups Peanut Butter (Creamy or Chunky)

1 cup Sugar

1 cup Light Brown Sugar

2 eggs

1 tsp Vanilla Extract

2 tsp Baking Soda

1⁄2 tsp Salt

1⁄2 tsp Cinnamon

Course Sugar or Salt for tops (Optional)

INSTRUCTIONS

Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl beat by hand the eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined, add the sugar and brown sugar and cream together before finally adding in the peanut butter and continue mixing by hand only until well blended.

Scoop peanut butter mixture into balls and place balls few inches apart on prepared baking trays. Flatten with moistened fingers or the tines of a fork in a perpendicular cross-hatch pattern. Sprinkle with sugar or salt before baking.

Bake 8-10 minutes until puffed and lightly golden at edges. Allow to cool on trays to set before removing.

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

Huli Huli Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Huli Huli Chicken

Serves 6-8 people

Huli Huli means turn turn in Hawaiian.  Marinate the chicken in half the barbecue sauce before cooking. Brush on remaining sauce while cooking, turning the chicken frequently to achieve a golden-brown color.

HAWAIIAN BARBECUE SAUCE

1 clove Garlic, minced

1 tsp Ginger, finely grated

¼ cup Coconut Aminos

2 tbls Pineapple Juice

2 tsp Corn Starch

3 tbls Ketchup

¼ cup Dark Brown Sugar

1 tsp Siracha Sauce

Chicken

8-10 Chicken Thighs, bone in, skin on

Salt & Pepper, to taste

Coconut Oil, for brushing grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Divide sauce equally into 2 bowls.

Dry chicken thighs with a paper towel and sprinkle with salt and pepper. Place chicken in half the sauce, making sure all pieces are coated. Refrigerate at least 2 hours to marinate.

Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil.

Place chicken thighs, meat side down, on the hot grill and brush them with the remaining barbecue sauce. Turn chicken after 5 minutes. Repeat brushing and turning every 5 minutes until cooked. Chicken should be done (crispy and brown but not burnt) in about 20 to 25 minutes.

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

Just getting started...Gluten-Free Naturally

Just getting started...Gluten-Free

For someone starting their new Gluten-Free journey learning to navigate their own kitchen can be just as challenging as traveling to a new country. I always get questions from people who are new to living Gluten-Free and they're usually feeling pretty overwhelmed. It can certainly seem like Gluten can hide in anything. They want to do what's best for their own bodies, or their loved ones, but there's just soooo much information to try and process. And they want to feel better fast. Sometimes the best thing to do is to stop a moment, take a step back and begin again with a slower approach.

Yes, you want the Gluten out of your life – but it's not going to happen overnight. Be patient with yourself. Give yourself a little time and go back to basics. Once you manage to remove the gluten from your life…please don’t race to replace everything with Gluten-Free substitutes. That’s the biggest mistake I see so many people making. It’s one of the reasons why so many people still feel so sick many months after going 100% Gluten-Free.

You have to remember that your gut has been damaged…it’s going to need time to heal. Once you break that gluten addiction you’ll probably go through withdrawal, you’ll have some incredible cravings, a roller coaster ride of emotions, your body may want to purge all the junk out of your system through every conceivable orifice, and you’ll wonder more than once if you’re doing the right thing. Hang in there…it does get better!

I normally ask people to dedicate the first 6 weeks to just cleaning up their diet. Learn how to eat real food again. Go back to basics…real proteins, real fruits, real vegetables. Good quality foods that feed the system and the soul. Understand exactly what gluten is and what it is not. Gluten is a general name for the proteins found in Wheat (Durum, Emmer, Spelt, Farina, Farro, Kamut® Khorasan Wheat, and Einkorn), Rye, Barley and Triticale. Gluten helps foods maintain their shape, acting as glue that holds food together.

CLEAN UP - start with a good cabinet cleaning and don't forget the fridge and the freezer too. Get rid of the obvious – WHEAT – and while you're at it learn how to read ingredients. Take some time to read up on Gluten, but get rid of the wheat in your diet ASAP. Don't worry about replacing it right away. Give yourself time to get used to pulling things out of your diet without adding Gluten-Free items back in. Gluten-Free foods can be expensive…and often times very disappointing at first.

NOTHING PROCESSED - which means if it comes out of a box or a can put it back on the shelf and step away. Eat real food. Focus first on quality foods…real meat, real fruit, real vegetables. Try making everything from scratch…so that you know exactly what goes into it. Frozen fruits and vegetables are fine…provided that's all that's in the package.

NOTHING WHITE – generally the whiter something is the more it's been processed. Just replace your whites with a bit of color. Instead of white potato try sweet potato, instead of white sugar use brown or raw sugar, honey, or molasses. Instead of white rice use brown or wild rice…you get the picture. Even milk…if you can handle it try an alternative…or go organic and get lactose free. Many people with Celiac have lactose intolerance due to the damage already done to their gut. Try going lactose free for a while and you might be able to go back later without the distress.

VITAMINS & MINERALS – if you haven't started with these yet…it's time to find one that works for you. I generally recommend liquid or capsules, powders are great too…stay away from tablets. Your gut already has a hard time digesting, why add to its distress. You should be taking a good multi-vitamin, multi-mineral every single day.

Give yourself just six little weeks to get used to all the new changes you'll be adding to your life. Don't let yourself get so overwhelmed. You can do it…one step at a time.

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

Instant Coffee Mix, Gluten-Free Naturally

 

Naturally Gluten-Free Drink Mixes

INSTANT COFFEE MIX

Approximately 6-7 servings

 
INGREDIENTS

2/3 Cups Dry Milk Powder
8 Tbls Confectioner's Sugar
1 Tsp Cocoa Powder
½ Tsp Virgin Coconut Oil, melted
10 Tbls Instant Coffee

DIRECTIONS

Air-Tight Storage Container

Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.

To use:

Place ¼ cup of mix in a mug and add 1 ½ cup of hot water and stir.

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

Chocolate Eggnog Custard, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Chocolate Eggnog Custard

Serves 8 people

INGREDIENTS

½ Cup Sugar

4 Tbsp Corn Starch

½ Tsp Salt

4 Large Eggs

3 Cups Prepared Eggnog

10 Oz Bittersweet Chocolate Chips

4 Tbsp Butter

1 Tsp Vanilla Extract

INSTRUCTIONS

On the stove-top in a heavy bottomed saucepan over low/warm heat add the eggnog, sugar, corn starch, and salt and whisk vigorously until well combined. Add the eggs one at a time whisking completely before adding the next egg. Continue to cook over low/medium heat, whisking constantly. Don’t stop whisking until it begins to bubble, and then remove from the heat. DO NOT use high heat and don’t stop whisking until done.

Once the custard is done, but still hot, add the chocolate chips and whisk until melted and smooth. Finish by adding the butter and vanilla extract and give it one final whisk until everything in incorporated and the custard is smooth. Pour into a serving bowl or individual serving dishes and chill in the refrigerator for at least one hour.

Whipped Cream

INGREDIENTS

2 Tbls Sugar

1 Cup Heavy Whipping Cream

DIRECTIONS

Before making the custard, place a metal mixing bowl and metal whisk into the freezer.

When the custard is done begin making the whipped cream.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store in an airtight container in the refrigerator until custard is cool and everything is ready to serve.

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

Italian Spice Mix

Naturally Gluten-Free Spice Mixes

ITALIAN SPICE MIX

Makes 3/4 Cup

INGREDIENTS

3 Tbsp Dried Basil
3 Tbsp Dried Oregano
3 Tbsp Dried Parsley
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Dried Thyme
1 Tsp Dried Rosemary
¼ Tsp Black Pepper
¼ Tsp Red Pepper Flakes

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