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 →
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.
One of my favorite meals to make for Casey is GF Chicken Cheese Steaks.
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!
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 →
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:
regular all-purpose flour - Instead use a general gluten-free mix (I actually use the brown rice flour mix from “Gluten-Free Baking Classic” ).
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.
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.