Gluten-Free Recipe Of The Day – Cranberry Upside-Down Cake
This is taken from Williams-Sonoma’s website and modified to be GF friendly. Nothing beats sweet and sour and this cake has it in spades with a topping of butter, brown sugar and cranberries. Serve it up with some fresh whipped cream and enjoy a holiday themed dessert! Ingredients For the topping: 4 Tbs. (1/2 stick) unsalted butter 3/4 cup firmly packed brown sugar 3/4 lb. cranberries (1 340G package) For the cake: 1 1/2 cups GF flour 2 tsp. baking powder 1/4 tsp. salt 8 Tbs. (1 stick) unsalted butter 1 cup granulated sugar 2 eggs, separated 1 tsp. vanilla extract (ensure it is pure and GF) 1/2 cup milk 1/8 tsp. cream of tartar For the whipped cream: 1 cup heavy cream 1/4 tsp. vanilla extract 1 Tbs. confectioners’ sugar Directions To make the...
Gluten-Free Recipe Of The Day – Classic Magic Cookie Bars
Ok, at this point I am definitely in super-procrastination mode. So many things to do and here I am posting something else. However, it is the Christmas season and I frequently get asked about baked items for my Celiac children. What better time to post a few GF recipes. Since I made the first batch the other night, I might as well do an old Christmas stand-by: The Eagle Brand Magic Cookie Bar – Gluten Free Edition. Here is the recipe: Ingredients 2 cups (500 mL) Kinnikinnick Gluten-Free graham wafer crumbs (Available at Superstore in Whitby) 3/4 cup (175 mL) butter, melted 1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk (Eagle Brand is Gluten-Free) 1 1/3 cups (325 mL) chopped pecans (Optional – leave out for a...
Campbells Gluten-Free
The kids have come home quite a few times this week for lunch and it is always a challenge to get something warm, healthy and most importantly gluten-free into them (especially in the scant 20 minutes that is available before we head out to grab Lauren). This week has also been a little tough in the food / gluten-free department because of my accidental “gluten poisoning” of the kids. Nothing like feeding my Celiacs a big batch of regular pasta! Luke threw up for hours and Abby showed no signs of any problem (what a strange disease!), much like it was before their tests. I was telling the kids at lunch one day this week about the rare times I got to stay home from school and eat lunch with my Mom (rare because we took the bus to school). For...
A Bad Parenting Moment
For three years my two oldest kids have been living with Celiac disease. A night of sickness and pain for Luke was a harsh reminder that I am responsible to keep them healthy. For most of last night, Luke was either bent over in pain or throwing up, simply because I made an assumption about a package of pasta. I know better, but in my hurry to get groceries purchased and home I didn’t check the label or the ingredient list. I went to the shelf where all the “regular” GF pasta is stocked and picked something that I normally don’t buy. Turns out there is a reason for that. Sadly for Luke, it meant a night of pain and sickness. Being the trooper that he is, and knowing how upset I was, Luke made sure to whisper “Dad, it’s...
Gluten-Free Recipe Of The Day – Hamburger Soup
On this cloudy and rainy fall day, nothing beats some yummy soup! Time to pull out an favourite recipe growing up in the Spadzinski house… Hamburger soup (with potato and cabbage). While it is simmering on the stove, I thought I would share it as well (which I haven’t done in a while). Ingredients 1 lb. Hamburger 1 28 oz can of diced tomatoes 1 medium onion chopped 1/2 cup celery chopped 1/2 cup green pepper chopped 1 cup carrots chopped 2 cups of potatoes cubed 2 beef bouillon cubes (grab the GF variety at the health food store) 2 tsp salt 1/4 tsp peper 1/2 tsp paprika 6 cups hot water 6 cups cabbage Directions 1. Brown the hamburger 2. Add the remaining ingredients 3. Bring to a boil and simmer for a few hours (until the cabbage is nice and...
Gluten-Free Eating
I was making the kids lunch for school this morning and it struck me that it has been 3 years since their diagnosis of Celiac Disease. It also struck me how much has changed over the three years with the availability of more and more gluten-free products. Three years ago I couldn’t send a sandwich for Abby because the bread would disintegrate by lunch time. This morning I made a sandwich with bread that you can by at the local grocery store, doesn’t cost a small fortune and most importantly is actually edible (Glutino Genius Sandwich Bread). Two years ago, we brought back 80 boxes of Chex cereal from the US because it wasn’t available in Canada. Now you can get it at any supermarket. I know these are only two small examples but it is amazing...