Celiac Support Group Meeting

Tonight was my first time attending the State College Celiac Support Group.  I am just so excited to see a local group is now present because the next closest group is in Harrisburg, PA and that is just too far to drive.

Heidi Watson is the group organizer / contact person.  Kudos to her for getting the local support group started!  I enjoyed the meeting agenda.  I especially enjoyed the meeting’s inclusion of two local business owners: Natures Pantry Owner and Corrinado’s Pizza Owner. Continue reading


Gluten-Free Blueberry Muffins

Casey made these wonderful gluten-free blueberry muffins for breakfast!  These muffins are from our favorite gluten-free cookbook  (“Gluten-Free Baking Classic”).  I posted some photos so people could see how good they turn out.

Update:  Entered the above photo in and this post into the Simply…Gluten Free Photo Contest.


Gluten-Free Chicken Cheese Steaks

One of my favorite meals to make for Casey is GF Chicken Cheese Steaks.

Gluten-Free Chicken Cheese Steak

I used the recipe from my favorite gluten-free cookbook (“Gluten-Free Baking Classic”) to make the roll.  I thought I would post the photo for now just so people could see what the recipe from this book actually looks like when baked.  Enjoy!


Gluten-Free Chicken Alfredo and French Bread

Tonight Casey requested her favorite pasta dish, Chicken Roasted Garlic Alfredo w/ broccoli.  Casey also requested some kind of bread to accompany the pasta dish.  Hmm, I pulled out my favorite gluten-free cookbook (“Gluten-Free Baking Classic”) and made the French Bread recipe.  This took awhile (10 mins prep time and 25-30 mins cook time.  This was my first time making this recipe.  I didn’t let the bread rise as much as the recipe called for, but that sure didn’t affect the end result, yummy.   Continue reading


Gluten-Free Macaroni and Cheese

Tonight I made Gluten-Free Macaroni and Cheese for the family.  Spoiler: unfortunately I forgot to take a photo of the finished product.  I use Betty Crocker’s recipe and convert it to a gluten-free recipe using the following substitutions:

The other substitution that I make is to use half sharp cheddar cheese and half Monterey Jack. This recipe when converted over to a gluten-free version tastes just as good as the original.  Give it a try and enjoy it.

Gluten-Free Pizza

Tonight was pizza night at our place (gluten-free of course).  I make my pizza crust using a recipe from “Gluten-Free Baking Classic” 1st Edition by Annalise G. Roberts.  If you don’t own this book, get it.  This is by far the best pizza recipe that I have come across.  I have tried many and this one just comes the closest to the real thing.  The aroma that this dough gives off when making it is also wonderful.

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