≡ Menu

What's for supper tonight? We had a delicious gluten free roast 3 days ago. Since then it has been sitting in my fridge with no takers! No one wanted to make hot roast beef sandwiches or have a meat pie. So I decided to take matters into my own hands and use the leftover roast as a stir fry. It worked really well! There isn’t any left, that is for sure!

gluten_free_stir_fry

Gluten Free Beef Stir Fry Recipe

2 tsp of sesame oil (you can use a different oil with a high heating point if you prefer)

1/2 of a large white onion, chopped

2 red peppers, chopped

1 1/2 cups of green beans (I used frozen ones), cut or whole

1/3-1/2 cups of SanJ gluten free teriyaki sauce (start out with the small amount and adjust as necessary… I prefer the lesser amount because I am not a big sauce fan!)

1 1/2 cups (approximately) of leftover roast, cut into strips

*Please note that if you don’t have any leftover meat, that you can substitute 1/2 to 1 pound of raw meat, like beef or chicken cut into strips.

Preheat a large frying pan or wok. If you are using raw meat, add the oil and cook the meat first, stirring until well done. Remove from the frying pan and cover, while cooking the rest of the ingredients.

If using the leftover roast (and yes, it does work well), preheat the oil in the wok.

Add the onion , red peppers and green beans. Stir fry for 2 to 3 minutes. Then add the gluten free Teriyaki sauce, which should be available at a wide variety of health food stores that carry gluten free foods.

vegetables_stir_fry 

roast_stir_fry stir_fry

These vegetables could also be any other combination of vegetables, such as mushrooms, bean sprouts, celery, snow peas. It is all up to you! Frozen Asian vegetable mixes work well, too, and are very convenient to keep in your freezer.

Add the cooked meat and stir fry until the vegetables are crisp tender. My family likes them that way…just a bit on the crunchy side! If you prefer, you can cook them a bit longer, it just depends on what your family would like, doesn’t it?

I am a fan of using up leftovers in a way that people don’t recognize them as the meal you had 3 nights ago. When you can take the meat and throw it into a stir fry like this, it is healthy, convenient, and most of all quick. I like to have meal ideas on hand that I can throw together quickly on busy days.T

This meal can be served with rice. The rice that my family likes is Uncle Ben’s converted rice but brown rice is a close second in our house. Because it can be difficult to eat out when you are eating gluten free, you will have the satisfaction of a gluten free stir fry without worrying about the risks of cross contamination, because you are the one in charge of meal prep!

Yummy gluten free goodness!!

gluten_free_stir_fry

{ 0 comments }

I confess…even though I have become really good at baking gluten free bread over the years, I still would appreciate being able to buy a good, soft loaf! Unfortunately, that has been impossible to find…until now! We have tried many different gluten free breads and had very mixed results. Most companies have been able to put out a decent product but it was still lacking that certain something, you know what I mean?

Peanut_butter_soft_gluten_free_sandwich

When I first heard that  Kinnikinnick was working on a soft, white gluten free loaf of bread that would be SO similar to our old favorite white, wheat bread, I was excited! We are all familiar with loaves of bread that were like door stops or needed to be toasted to be barely edible, aren't we? Visions of peanut butter and jelly sandwiches that weren't toasted danced through my head.

gluten_free_bread_slices

Since we live in Edmonton, Alberta, the home of Kinnikinnick, we were among the first to test drive the new gluten free bread, shortly after its release to the public. The new bread has exceeded my wildest expectations. 

Why This Gluten Free Soft White Bread is Special

This gluten free bread is special because it has been qualified to be a part of the Heart & Stroke Foundation of Canada (TM) Health Check (TM) Program. This is probably because of these facts plus more:

  • This bread has at least 5 g of Fiber per serving
  • The bread has zero Cholesterol and zero trans fat
  • It has 1 g or less sugar per serving
  • The gluten free bread has been fortified with 5 essential nutrients
  • And it has no artificial colors, flavors or preservatives
gluten_free_bread_label

The ingredients that Kinnikinnick lists are here, just click under the picture on their website for the nutritional information! 

Why My Family Loves This Gluten Free Bread

You don't have to toast it and that is a biggie!

It is soft, right out of the bag.

It has the same texture as a white, wheat bread.

It tastes GREAT!

It is convenient, especially if you are travelling.

It stays together and is not crumbly.

We haven't tried the multi grain version of this lovely gluten free bread because of other allergies that my family has, so unfortunately, we have had to pass on that one. The company also produces a hamburger bun and a hot dog bun, all made out of a soft, white gluten free dough and they are lovely, as well. Here is a picture of the bread in the bag (please note, it is partially gone already!).

gluten_free_bread_review

Barbeque season is going to look a lot different this year, with being able to have a soft hamburger bun that won't be dry, crumbly and needing to be toasted to be palatable. I am really glad to see that there are so many strides being made in the processing and production of gluten free breads. It means a lot to be able to buy a great product, even if we can make our own.

Will this bread become a main stay in our house? Probably for a while, it will. Then, it is back to experimenting with the bread maker and different recipes, in the quest to have our very own soft loaf of bread that stays soft for days! In the meantime, I will enjoy my soft, not toasted, peanut butter and jelly sandwiches. I will drool over my spectacular crunchy on the outside, soft on the inside grilled cheese gluten free sandwiches!

Thank you, Kinnikinnick, for your pursuit of excellence and for being here in Edmonton! They ship and have their product in stores all across Canada and the United States. Do yourself a favor and give them a try!

*Please note: The opinions in this review are solely mine and I am not affiliated with Kinnikinnick in anyway! I am just a very happy customer!

What is your biggest challenge in going gluten free?

{ 2 comments }

Do you miss having real pizza? You don’t need to anymore…this recipe for gluten free pizza is so close to the wheat version, that you will be surprised! The texture is amazingly close to that of a wheat based pizza crust.

gluten_free_pizza

Gluten Free Pizza Crust

2 cups white rice flour

1 cup of tapioca starch

1 cup of arrowroot starch/flour or cornstarch (if you don’t have any issues with corn)

2/3 cup of instant milk powder (omit if lactose intolerant)

3 1/2 tsp xanthan gum

1 tsp salt

1 tbsp white sugar

2 tbsp of instant yeast at room temperature

1 cup warm water (not hot)… if omitting the milk powder, substitute with warm milk, almond milk, rice dream etc.

3 tbsp vegetable shortening, coconut oil or butter

1/2 cup warm water

4 large eggs

*Please note: Instead of the flours listed above, you can substitute 4 cups of gluten free all purpose mix for the white rice flour, tapioca flour and arrowroot or cornstarch.

Preheat your oven to 450 degrees Fahrenheit.  I use a round  Pampered Chef pizza stone for cooking my pizza. Any 12 inch round will do. This recipe makes two 12 inch round pizzas or one 14 inch and a smaller 10 inch. If you like a thicker crust, you can decrease the size of your pans.

Grease your pans with shortening or coconut oil.  A trick that I like to use is to line my pans with parchment paper and use a pastry brush to spread the oil around with. It saves on clean up!

In a large bowl, mix the various flours or gluten free all purpose mix, the milk powder (if using it), the salt and the xanthan gum. The xanthan gum is necessary, even if you use the gluten free all purpose mix. Since you are using instant yeast, it isn’t necessary to proof it. If you only have regular rise yeast, it can be used. You would just need to proof it with 1 tbsp of white sugar in 1 cup of warm (105-110 degrees Fahrenheit) water.

If using the instant yeast, mix it in with the dry ingredients. If you have proofed your yeast, add it with the wet ingredients. Add your 4 eggs, water or almond milk or other substitute for dairy, oil or shortening. Beat well in your heavy duty mixer (Kitchenaid or Bosch Kitchen machine) or with a hand mixer. Mix until well blended. The dough will be sticky, like a lot of gluten free doughs are!

Oil your hands well. Using a large spoon, divide the dough up into your two pans. Using your oiled hands, smooth the dough out. Yes, it will be sticky, don’t add anymore flour, though. Pre bake your crust in the preheated oven for 10-12 minutes until golden brown. Take out of the oven and then spread tomato sauce over the pre baked crust.  (One can be frozen plain at this point with no toppings or sauce for a quick meal later on).

When you are choosing the toppings, be careful with processed meats. Read the ingredients well and make sure there is no hidden gluten. Here in Canada, we have access to Frebye meats which are gluten free and are great!

Top the rest of your gluten free pizza with the vegetables and meats of your choice and any cheese or cheese substitute. Bake in the oven at the same temperature as you pre baked the crust, 450 degrees Fahrenheit for about 10-12 additional minutes, until the cheese is golden and bubbly and your toppings are heated through!

What is your biggest challenge in going gluten free?

Update: Here is a photo that Kaelie took of the gluten free pizza she made using my recipe!

gluten_free_pizza
{ 2 comments }

Are you looking for ideas for lunch that are almost as easy as it used to be when you could just open up a can of soup for lunch? Here is a brilliant quick and easy gluten free soup from Kaelie that is sure to please you and your family!  This gluten free soup makes great leftovers and you know what? I think of planned leftovers as a free meal!

quick_easy_gluten_free_chicken_soup

Chicken, Shrimp and Rice Gluten Free Soup Recipe

by Kaelie Ann Huculak Belanger

8-9 cups of water (or your own gluten free chicken broth, if you have it)

4 mini purple gem potatoes (can use red or gold also) leave peel on for extra nutrition and cut to desired size

1-2 tbsp of minced red onion

2 carrots peeled and thinly sliced

1 and a half skinless boneless chicken breasts cubed into small pieces about 1/2 inch in size( can use leftover roasted chicken or turkey also)

4-6 tbsp of gluten free liquid chicken bouillon to taste or 3 gluten free chicken bouillon cubes (if you have used your own chicken broth, omit this)

1/2 cup cooked rice or rice noodles

1 cup of raw shrimp peeled and deveined

Put the raw chicken pieces in a frying pan and fry on medium high heat until golden brown. If you are using leftover chicken or roast turkey, you can omit this step!

chicken_gluten_free_soup

Chicken cubed up and cooked until golden brown.

vegetables_soup_gluten_free

Here are the beautiful, vibrant colors of the cut up purple potatoes, carrots and onions.

Put water, bouillon, cooked chicken and veggies in pot on high heat. If you have your own chicken broth, omit the bouillon.(* Note from Sherie:  I keep canning jars of chicken broth in the freezer for using in soups, it works really well. Make a big batch and save some for the future!)

Bring to a boil and turn heat back down to medium. Cook until veggies are tender and the meat is thoroughly cooked. This will be approximately 20-30 minutes. Add the raw shrimp to pot. Also add rice to the pot at the same time as the shrimp so it does not swell or get over cooked.

shrimp_gluten_free

When the shrimp curl and turn pink, remove your soup pot from the stove and ladle it out to your waiting family!!! Oh, if adding cooked gluten free rice noodles, put them in the individual bowls then cover with soup (so noodles don't get mushy).

soup_ladle

If you are like Kaelie and hate mushy rice or noodles, you can cook the gluten free noodles  separately or use leftover cooked gluten free noodles for the soup.

You can serve with your favorite gluten free crackers, of course or it goes great with bacon and cheese biscuits.(Yes, I have asked Kaelie if she will share her favorite Bacon and Cheese Biscuit recipe with us….coming soon!).

Other veggies can be subsituted as well as proteins. If you are a vegetarian, you can substitute cubed tofu (pan fried) for the chicken and add black beans (well drained and rinsed) as well.

gluten_free_chicken_soup

This dish is gluten free and dairy free. In half an hour, you have a hot and healthy soup, that is both nutritious and delicious! All of my kids love this one!! This lovely gluten free quick and easy chicken, shrimp and rice soup can also be served with a gluten free grilled cheese sandwich. If you are lactose intolerant, substitute the cheese with soy cheese slices or lactose free cheese.

Thanks to Kaelie for this great recipe!! With advanced preparation and having the ingredients in the house, you can have this soup on your family's table in  such a short time!

What is your biggest challenge in going gluten free?

{ 1 comment }

If you are looking for a great way to sneak extra nutrition into your children's meals, these gluten free muffins just might be the answer you are looking for! Here is a sneaky, yet delicious, way to get extra veggies and fruit into your children's breakfast routine and snacks.

gluten_free_carrot_coconut_raisin_muffin

As I have mentioned before, lack of fiber can be an issue in a gluten free diet. With the addition of the vegetables and fruits, the fiber content is increased. As well, you get the extra vitamins and minerals from the fruit and veggies.

This kid friendly gluten free recipe is provided by Kaelie and makes 12 large muffins that freeze well for quick and easy breakfasts and snacks. It might be a good idea to double the recipe, it will go fast!

Spiced Carrot Coconut and Raisin Gluten Free Breakfast Muffins Recipe

by Kaelie Ann Huculak Belanger

1/2 cup firmly packed brown sugar

1/4 cup of butter or coconut oil or a combination of both (margerine may be substituted, as well)

1 cup of full fat dairy sour cream 

2 large eggs

3/4 cups of sweetened coconut flakes

1/2 cup of raisins

1 large carrot peeled and grated

1 gala apple peeled and grated

1 1/2 cups of  all purpose gluten free mix

1 tsp of sifted baking soda 

2 tsp of ground cinnamon

Preheat oven to 375 degrees F. In a large bowl beat, butter (or coconut oil or combo) and sugar for 1-2 minutes until well combined, on medium speed. Add the sour cream and eggs and beat another 1-2 minutes. 

Scrape the sides of the bowl often, until well mixed. Stir in grated carrots and apples.

In a separate bowl combine the gluten free all purpose mix, cinnamon and baking soda together with a whisk. Add to wet mixture and beat at low speed until combined. 

gluten_free_batter

Add the half cup of raisins and stir by hand. Line 12 muffin tins with large muffin cups or 16 medium muffin cups.

gluten_free_muffins_before_baking 

Bake for 20-25 min till golden brown, and toothpick comes out clean. When done, take out of the oven and immediately take muffins out of the tin, carefully. Cool on a wire rack.

gluten_free_carrot_muffins

One of the challenges with eating gluten free is the lack of convenience foods. What we have found that works well in our family is to do batch cooking. We try out a recipe and see if we like it. Then we have a day where we set aside the time to put the all purpose gluten free mix together. Once that is done, we have a baking day.

If you make a couple of batches of gluten free muffins and then freeze them, you have quick snacks and breakfasts on hand. That way, you can control the nutrition that your family is getting and the cost, as well.

gluten_free_carrot_coconut_muffin

These spiced carrot coconut and raisin gluten free muffins can be varied by substituting 1/4 cup of crushed drained pineapple for the grated gala apple. It will give it a different flavor and is a nice option to have! The dairy sour cream can be replaced by yogurt or kefir. : D

Cooking gluten free does not need to be a hardship but it does need some planning! Thanks to Kaelie for this awesome recipe, I hope you give it a try!

What is the biggest challenge you have in eating gluten free?

{ 2 comments }