Gluten free blueberry pancakes

As much as I've raved and raved over Pamela's gluten free baking mix ( you can get it at Stop and Shop in the baking aisle), this is the first time I've used it for pancakes, and guess what, they were a HIT!! I strayed a bit from the directions on the back of the package, so I'll tell you what I did....

You will need:

1 1/4 cups of Pamelas gluten free baking mix
1/2 teaspoon aluminum free baking powder 
2 tablespoons of raw sugar
juice of half a lemon
1 large egg
3/4 cup of water
1 tablespoon of oil
1/2 cup of frozen blueberries
Olivio butter
Real maple syrup

Mix all ingredients together except blueberries...Spoon a ladle of  batter per pancake on to a hot oiled skillet (medium-medium low) and drop frozen blueberries onto batter..when lightly brown flip over and cook on other side about 1-2 minutes. Serve hot with olivio butter and real maple syrup!! Delicious!

White Chunk Cookies

These are crispy on the edges and chewy in the middle.

 You will Need:
2 -1/2 cups gluten free all purpose flour mix (Not a soy based brand, rice based works best)
*see note at bottom to make your own mix
2 tsp of Guar gum, unless it is included in your mix
* guar gum is a binder that can be found at any health food store, it replaces the gluten by helping to hold the flour together
1/4 teaspoon salt
1/2 teaspoon of baking soda
1 cup of softened butter or Olivio butter spread
3/4 cup of packed brown sugar
1/4 cup of white sugar
2 eggs
1/2 teaspoon of almond extract
1 1/2 cups of white chocolate chips
1 cup of coconut
1/2 cup of thin sliced almonds crushed
1 cup of mini marshmellows

Cream together the butter and sugars, egg, and almond extract. Add baking soda and then add flour and salt. Lightly mix until blended (don't overmix) and then gently stir in chocolate chips, coconut, almonds, and marshmellow. Drop by rounded teaspoonfuls onto an ungreased baking sheet and then bake 22-25 minutes at 300 degrees

To make your own flour mix: This will make 4 1/4 cups of flour

• 2 1/4 cups brown rice flour
• 1/4 cup potato starch
• 2/3 cup tapioca flour
• 3/4 cup sweet rice flour
• 1/3 cup cornstarch
• 2 teaspoons xantham or guar gum

Beef Stew with Homemade Gluten Free Rolls

You will need
2 pounds of stewing beef cut in to chunks
3 celery stalks
3 large carrots
Small potatoes (about 10 cut in half)
1 large yellow onion
I small package of baby bella mushrooms cut in half
1/4 cup of brown rice flour
1/4 cup of corn flour
2 1/2 cups of beef broth
2 tbs of olive oil
Seasoned salt
Fresh cracked pepper
3 bay leaves
1 sprig of rosemary
1 sprig of Thyme
1 tbs of sugar
Instant Potato Mix (optional)

In a large ziplock bag place beef cubes, seasoning, salt and pepper, sugar, flour, and shake vigorously.
Put floured beef in the bottom of crockpot. Place cut veggies on top along with fresh herbs. Do not stir. Pour beef broth and olive oil over the top and cover and cook on high setting for 5 hours until meat is tender. Meanwhile make the rolls.When the beef stew is finished, for a thicker stew, add some instant potato flakes! I generally don't do this, I like a more soup-like stew :)

For the rolls, the prep is super easy but the rise time takes awhile. If you start it when you start the crock pot, you should be fine, just go about your day and remember to check in and punch it down a couple times.

You will need:
1 package of gluten free sandwich bread mix -yeast packet should be included (I use glutino, $3.99 at Stop and Shop!- health food section
1/2 cup of corn flour
1/2 cup of rice flour- more as needed
2 eggs plus 1 egg white
1/4 cup melted butter
1 3/4 cup of coconut milk- health food section
1/4 cup of sugar
1 1/2 tsp salt
1 tsp vanilla
1 tsp cider vinegar
melted butter for top

Dissolve the yeast in warm coconut milk, melted butter, and sugar until bubbly.

Beat the eggs and add salt, cider vinegar, and vanilla, plus provided flour mix. Add the yeast mixture and beat with an electric mixer for about 2 minutes. It will look like cake batter.

Gradually add the corn and rice flour until dough pulls away from side of bowl, and beat about 3 minutes more with a wooden spoon. The dough will be sticky, but elastic.

Let the dough rise in the bowl until doubled. (If you put the bowl near the crockpot it will be nice and warm)Punch down the dough and let it rise again

Preheat oven to 350 degrees

Scoop the dough into a loaf pan in spoonfuls to create rolls, let it rise again, this will be the 3rd rise

Top with melted butter and bake for 30 minutes. Enjoy hot with beef stew!!!

Even the gluten eaters will love this bread!! Trust me!! It's dense and delicious, you really can't tell the difference ;)

A Bread Making Tip When Using a Mix

I try to make fresh baked gluten free weekly and generally use a mix. My favorite is Glutino's Favorite Sandwich Bread Mix. However, I do it a little differently to create an excellent texture and flavor. Generally, they don't provide enough flour and the batter looks like cake batter, not bread. I;ve found if you add a little extra flour, it balances out the mix.

Note: When making gluten free bread from scratch you have to add xantham gum or guar gum as a stabilizer..the general rule is 1 tsp per cup of flour...I like the bread mix because this is already included!!

You will need: 1 package of glutino gluten free bread mix
3 eggs
Vegetable oil as directed on package (I use safflower oil and add a little extra)
warm coconut milk instead of water as directed on package
Bob Red Mills Buckwheat Flour (yes buckwheat is gluten free)
Bob  Red Mills Corn Four (not cornmeal)
Bob Red Mills Brown Rice Flour
Mix the flours 1/2 rice flour 1/4 buckwheat and 1/4 corn flour per cup
dash of nutmeg
1/4 cup of sugar
1 Tbs pure vanilla extract
1 tsp salt
1 Tbs apple cider vinegar






Let the provided yeast and 2 tablespoons of sugar dissolve in the warm (not hot) coconut milk ( in place of amount of water directed on package)

Add eggs (I use 3 instead of 2) and remaining package ingredients plus sugar and nutmeg

Beat well with a electric mixer for about 2 minutes. The dough will be very sticky, and gradually, little by little, add a mixture of the buckwheat (go VERY light on the buckwheat or your bread will look grey), corn and rice flour (switch to a wooden spoon and fold until dough becomes elastic and pulls off the side of the bowl)....Beat in the folding motion for about 2-3 additional minutes. *Your arm will be sore lol

Let dough rise in an oiled bowl in a warm place until double..about 45 minutes

Punch down and rise again...this is important it creates a dense texture!

With oiled hands create two loafs and let rise again until double..this will be the 3rd rise

Preheat the oven to 350 degrees and bake for 30 minutes...Let the bread cool and slice...store the slices in a ziplock bag in the freezer and toast them as needed!! The best gluten free bread you will ever eat!!! So yummy!!!

Grandma's Carrot Orange Bread

This is everyone's favorite around the holidays, so I thought I would try a "gluten free version" This makes 2 large pans of rolls, so if you want cut the recipe in half.

Stir until dissolved

3 Cups of Warm (not hot) water
3 Packages of Yeast
1 tsp sugar

-When yeast is bubbly

-add 3/4 cup of sugar plus 1 cup of orange juice
-add 2-3 tsp of salt
- 1 cup of grated carrot
- 1 cup of vegetable oil
-3 beaten eggs
-1 tsp grated orange rind

Slowly stir in 3 cups of all purpose gluten free flour mix (I use King Arthurs) Note: Try to find a mix that uses mostly brown rice flour and stay away from soy flours..the texture sometimes suffers!

Continue to add flour..about 5-6 cups total (sometimes more) and beat in bowl with a wooden spoon using a folding motion until it forms a soft elastic dough..about 5-10 minutes (This gluten free flour has a tendency to be too sticky to knead

Oil or butter a large bowl and let rise in a warm place until double..about 45 minutes..punch down and let it rise again until double.

Prepare filling
3 tsp of orange rind and 1 cup of raw sugar

Butter a large baking dish and form small balls of dough to create half "rolls" top the rolls with the sugar topping and then put another small ball of dough on top of the sugar..brush lightly with melted butter and let rise a third time until double

Bake in a 350 degree oven for 30 minutes



Homemade Gluten Free Flour Mix

2 1/4 cup brown rice flour

1/4 cup potato starch flour

2/3 cup tapioca starch flour

3/4 cup sweet rice flour

1/3 cup corn flour

4 teaspoons guar gum

Chicken Parmesan

A  favorite in our house!

You will need:

4 chicken breasts pounded to about 1/2 inch
1 1/2  cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta


Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!

Mozzarella and tomato meatloaf

This meatloaf is delicious. You'll need a simple gluten free cornbread to use as a filler. You can bake the cornbread first and then serve the remaining cornbread with the loaf as a side. I got my cornbread recipe from gluten free mommy  http://glutenfreemommy.com/gluten-free-cornbread/

While the cornbread is cooking you will also need to roast your garlic. Simply cut off the top of a head of garlic sprinkle with salt and olive oil and cook on a  baking sheet at the same time as the cornbread. 400 degrees for 20 minutes


You will need

1 1/2 pounds of ground beef 80% lean (You may also use a meat mixture if preferred such as pork, veal or lamb)
 1 egg
1/2 cup crumbled cornbread
2 tablespoons of olive oil
1 small container of marinated mozzarella ball and tomato salad in olive oil ( cut the tomatoes and mozzarella in halves)
1 small onion minced
1 head of roasted garlic removed from skins and mashed
seasoned salt
black pepper

Preheat oven to 325 degrees

Combine meat mixture with all remaining ingredients and form in to a large loaf. Bake at 325 for about 1 hour and 10 minutes. Serve with mashed potatoes and green beans..Enjoy!



I made another recipe using roasted garlic and tomato and mozzarella...I didn't take a picture of it but it was sooo good...this was a vegetarian pasta dish..

Roasted Tomato and Mozzarella Pasta:

You will need:

1 cup of cherry tomatoes 
1 cup of fresh mozzarella balls
1 head of garlic
Fresh basil minced
1/4 cup of olive oil
splash of dry white wine
1 pound of your favorite gluten free pasta (I used a corn based fettucini)

Preheat oven to 400 degrees. Cut top off garlic head and sprinkle with olive oil and salt. Place tomatoes on the same baking sheet as garlic and sprinkle with olive oil and salt as well. Roast for 30 minutes until garlic is soft and tomato skins burst. Meanwhile cook your pasta until el dente and drain. Toss pasta with garlic pressed from their skins, roasted tomato, mozzarella balls, basil, olive oil and wine and return to low heat for about 2 minutes. Sprinkle with salt and pepper and serve hot with a crusty gluten free bread. Delicious!

Chicken Chilli

http://glutenfreemommy.com/gluten-free-cornbread/

Now on to our Chilli..

You will Need:
1 package of organic chicken (1 1/2 pounds) cut in to chunks
1 bell pepper chopped
2 jalapeno peppers seeded and chopped
2 onions chopped
4 cloves of garlic minced
1/2 cup pitted green olives sliced in half
1 can of creamed corn (this adds sweetness)
1 can of kidney or white beans-rinsed and drained
1 can of garbanzo beans-rinsed and drained
2 cans of chopped tomatoes in juice
chilli powder
cayenne pepper
cumin
paprika
salt and pepper
olive oil
fresh cilantro and cheddar cheese to top (optional)

In your chilli pot brown garlic and onion with chicken, sprinkle with salt and pepper and then add the bell pepper and jalapeno. Add tomatoes in their juice, the beans and cream corn plus spices to your liking (sorry I don't measure spices, start off light and taste and add as you need it!)  let simmer over medium low heat for about 20 minutes.. stir well and add the olives. Cook an additional 5 minutes and serve hot with cornbread! This is delicious with a sharp cheddar cheese and sour cream for those of us who can eat dairy ;)

Mother's Day Gluten Free Crepes

A yummy treat to make for mom on Mother's Day, or any day for that matter! These are suprisingly easy!

First: a couple notes about gluten free flour and baking:

1. If you use Pamelas baking mix...the batter tastes amazing and your family WILL NOT know the difference...
Pamelas mix has xantham gum and baking powder included which gives gluten free flour excellent texture!!

2. If using another flour blend stay away from Garfava bean flour... it's made from garbanzo beans and it's gross..it has a mealy crumbly texture..nothing like "real flour" it has a really weird after- taste

3. If you use King Arthurs gluten free flour or your own gluten free flour mix...add 1 teaspoon of guar gum or xantham gum per cup of flour, this holds it together and makes it nice and chewy.

4 Brown rice flour has an amazing taste and texture and I would highly recommend adding it to your flour mix!

5. If making a yeast bread don't be afraid to add a little baking powder along with the guar gum and yeast..gluten free bread needs the extra leavening.

6 Guar gum can be found at your local health food store and is A LOT cheaper then xantham gum and it does the same thing :o)

Pamelas Gluten Free Mix can be found right at Stop and Shop in the health section! It has everything you need included for a great gluten free mix!

Ok now on to our crepes!

You will need:

For the filling:
 1 banana
2 cups of frozen blueberries
3 tablespoons of lemon juice
1/4 cup of raw sugar
2 tablespoons of olivio butter

To make filling heat all ingredients except banana over medium low heat until butter melts and blueberries are heated through.

For Crepes:

1 cup of Pamelas baking Mix or King Arthurs gluten free flour mix (also at stop and shop, but add a teaspoon  of guar gum)
1 1/3 cups of coconut milk
4 eggs
2 tablespoons of coconut oil or vegetable oil
1/4 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of raw sugar

Combine all ingredients and beat well... Preheat your pan on medium heat with a little oil...pour about half a ladle of batter while swirling the pan in a circular motion, making the crepe as thin as possible. Let it cook until the top is of the pancake is dry, loosen up the edges and tip the pan upside down on to a clean plate..top with a paper towel and layer crepes on plate between the towels to keep warm. When you are ready to serve fill with blueberry filling and fold over, top with bananas and real maple syrup. Enjoy!!!

Note: If you want a less "eggy" crepe reduce eggs to 3 and increase the coconut milk to 2 cups

Moroccan style Shepard's Pie (gluten and dairy free)

You will need:

For mashed potato topping:

5-6 large potatoes 

4 cloves of garlic chopped

olive oil butter spread

coconut milk

salt and pepper

Boil potatoes and garlic until soft, drain and add olive oil butter spread, coconut milk, salt and pepper until you reach desired consistency...note: don't make your potatoes too runny or they won't hold their shape once cooked.

For filling:

1 package of lean ground turkey

1 cup of frozen peas

1 large onion

4 cloves of chopped garlic

1 can of creamed corn

1/2 cup of white cooking wine

2 tablespoons of gluten free flour

tumeric

cumin

cinnamon

seasoned salt

dash of cayenne pepper

black pepper

Saute onions and garlic in a little olive oil, add turkey and cook through. Add seasonings to your liking (tumeric, cinnamon, cumin and  seasoned salt and pepper) taste often to adjust. Add wine and flour and whisk to blend flour and make a gravy then add peas and creamed corn. Top with mashed potato and bake in 400 degree oven for 30 minutes. Enjoy!

Tai Whitefish Red Curry

You can make this curry mild, medium or hot depending on how much curry paste you use. It was a very light, easy and yummy meal

 You will need:
1 1/2 pounds of white fish like cod or haddock
1 green or red pepper
4 boiling potatoes
1 medium onion
3/4 cup of frozen peas
1 cup of chicken broth
3 cups of coconut milk
2 tablespoons of tai curry paste
1/2 teaspoon of tumeric
1 tablespoon brown sugar
1/2 teaspoon of fresh ginger
2 tablespoons of lemon juice
1/2 teaspoon garlic powder
fresh basil for garnish

Bring chicken broth, coconut milk and red curry paste to a boil, add cubed potatoes and chopped onion. Boil for 8 minutes. Taste the broth to see how spicy and/or flavorful it is and if too spicy add more coconut milk or too mild add curry paste depending. Add tumeric, garlic powder, ginger and brown sugar. Add pepper chunks and peas and boil for 2 minutes. Cut fish in to pieces and season with lemon juice, salt and pepper, slowly add to broth and cook additional 3 minutes. Garnish with fresh basil and serve hot over white sticky rice.

Chicken Francese with capers (gluten free)

You will need:
1 1/2 pounds of thin sliced or pounded chicken breast
3/4 cup of Pamelas Baking mix or gluten free flour blend
3 beaten eggs
salt and pepper
1 cup of chicken broth
1/2 cup of white cooking wine or dry white wine
1 lemon (1/2 cut into thin slices) 1/2 used for juice
1/4 cup of olive oil
2 tablespoons of capers
Sprinkle of red pepper flakes (optional)

I served the chicken with gluten free pasta, sauteed spinach and roasted garlic with gluten free rolls
(To roast garlic cut off the top of an entire garlic clove, drizzle with olive oil and salt and place on a baking sheet, cover with tin foil and bake at 400 degrees for 30 minutes.) I used the leftover garlic tops in my pasta water and let it cook with my pasta for flavor. Start water for pasta when you start your chicken and it should all finish at the same time.

To prepare chicken:

Dredge chicken in flour mixed with salt and pepper seasoned to your liking and then in to the beaten egg
(This step is important, the flour must be first and egg second)

Saute chicken in heated pan with olive oil over medium heat for 2 minutes on each side and set aside

Reduce heat to medium low

In same pan add lemon slices and cook for about 2 minutes until fragrant, add about a tablespoon of left over flour and mix with warm pan drippings with a fork then slowly add lemon juice, chicken broth and wine and capers, cook to reduce about 2 minutes

Add chicken back to pan and  warm through then serve over pasta and top with lemon slice. Enjoy!

Gluten Free Pasta Primavera

I made this for dinner along with the Rosemary Artisan Bread, it was very yummy and nice and quick!

Ingredients:

1 package Tinkyada Brown Rice pasta- (this is the only pasta I use it's amazing)
3 summer squash yellow and green sliced
1/2 package of fresh spinach
1/4 cup of olive oil
2 cloves of chopped garlic
Italian seasoning
salt and pepper
1 teaspoon of red pepper flakes
1/2 cup of Parmesan (optional but delicious)


Make pasta according to directions. Saute veggies and garlic in a little olive oil, sprinkle with salt and pepper and italian seasoning, cover pan to wilt spinach.  Drain pasta and toss with olive oil, salt and pepper and parmesan cheese and pepper flakes. Gently add veggies and serve!

Delicious Rosemary and Olive Oil Artisan Bread (gluten free)

 Ingredients:


3 1/2-4 cups of your favorite gluten free flour mix
(I used  King Arthur's gluten free all purpose flour mix)
1 tablespoon of guar gum
1 tablespoon of aluminum free baking powder (omit if using Pamelas gluten free mix, it is already included)
1 teaspoon of salt
2 packages of active dry yeast
1 1/2 cups of  warm water
1 tablespoon of honey
2 tablespoons of olive oil
3 eggs
1 teaspoon of cider vinegar
2 teaspoons of rosemary
1/2 teaspoon of garlic salt
1 teaspoon of cornmeal
additional olive oil

 Mix together flour, guar gum and baking powder. In a separate bowl combine warm water, honey and yeast and let rest for about 10 minutes until yeast bubbles, then add olive oil, 1 cup of flour mixture, beaten eggs, vinegar and salt. Slowly add additional flour and continue to mix until the dough resembles a thick cake batter and pulls away from the side of the bowl, it will be sticky but will hold together. Continue to mix for about 3 minutes until dough is somewhat smooth and stretchy. Pour an additional 2 teaspoons of olive oil on dough and pick up and form in to a ball. Dough should be easy to handle and not sticky with the oil. Sprinkle dough with rosemary and garlic salt. Place dough on a greased baking sheet sprinkled with cornmeal and let rise in a warm place for about 40 minutes until doubled in size. Preheat oven to 375 brush loaf with additional olive oil and bake for 20 minutes. Reduce heat to 350 and bake additional 7-10 minutes. This bread stores great in a large ziplock bag at room temp.

Everday anti-allergen snack ideas...grab and go

Here are some ideas for "grab and go" snacks

 These snacks are "Dairy, Soy, Nut and Gluten Free" Always check the label!

Rice cakes
Corn chips with guacamole or salsa
Homemade trail mix
GF pasta salad packed to go
Celery with peanutbutter and raisins
Rice wrap with turkey, sprouts and avocado
Fresh fruit and veggies
GF soup
Dried Fruit (check the label)
Coconut milk sorbet-so yummy
Fruit sorbet
GF lettuce wraps with chicken
corn tortillas with refried beans and guacamole
sandwich made with gluten free bread
Sliced bananas topped with honey and a sprinkle of oats
Rice crackers and hummus
gluten free oatmeal with coconut milk, honey and craisins
fruit smoothie
frozen banana dipped in melted vegan chocolate cut into bite size pieces
Gluten free fruit chews or fruit rollups
Nachos made with ground turkey, pinto beans, jalapeno and soy free dairy free cheese
/http://surefoodsliving.com/2010/04/new-dairy-free-soy-free-cheese-alternative/

As far as fast food options'

http://www.ehow.com/list_6083264_list-gluten-fast-food.html

Restaurants

http://gfrestaurants.com/

Chicken sausage, spinach and butternut squash stew

I served this over rice, but you could also serve it with a nice piece of crusty gluten free bread. This recipe serves 3 people which was perfect for us, but adjust it according to your needs.

 Ingredients:

3 links of spicy Italian chicken sausage
1/2 package of fresh spinach
1/2 20oz package of frozen butternut squash cubes
1 large onion chopped
1/4 cup of olive oil
4 cups of chicken broth
 generous amount of fresh herbs/ thyme, rosemary and sage-(these usually come packaged together)
1/2 teaspoon of fennel seed
2 cloves of garlic chopped
dash of cinnamon
3 tablespoons of gluten free flour

Brown Rice- prepared according to package directions

Total time 20 minutes:

Heat chicken broth and fresh herbs to medium heat in a saucepan. In a separate deep dish skillet lightly brown chicken sausage for 1-2 minutes in a little olive oil, remove from heat and set aside. In the same skillet brown onion, garlic and fennel seed in olive oil until onion is clear. Sprinkle onion with flour and whisk with a fork, then slowly add warm chicken broth continuing to whisk until mixture is blended and looks similar to a thin gravy. Put sausage back in to the skillet and let it boil in the broth over medium heat, covered, for about 6 minutes. After 6 minutes add the frozen squash and cinnamon, cover and continue to simmer for 3 minutes.(Try not to overcook the squash or it will become soggy) Then add fresh spinach to mixture and cover and cook for an additional 2 minutes. Slice sausage in pan and gently stir together and  serve over brown rice.

Interesting article! Gluten Intolerance and Mental Health

http://www.glutenfreedietbook.com/articles/index.php?article=21

I found this article extremely interesting. Before I was diagnosed with gluten intolerance, I had severe anxiety and depression, frequent anxiety attacks and difficulty breathing, not to mention constant brain fog. I had NO idea that these symptoms could be linked to gluten tolerance as well as the digestive problems etc. Well, after 2 years of being gluten free..I can say with confidence that I no longer have an ounce of depression or anxiety! It took awhile for my body to completely rid itself of the gluten built up in my system, but now that I'm free from depression (they had diagnosed me with bi-polar and anxiety) I don't know how I survived as long as I did living that way. It's very real! Besides the anxiety/depression I also suffered from joint pain (I'm only in my 20's) digestive problems, feeling incredibly full and dizzy after eating, oily skin, circulation problems and a constant racing heart. I hope this can help anyone who might be suffering with similar symptoms. Who knew it would be as simple as a "diet" change!

Eggplant Parmesean (gluten free)

This is a quick and inexpensive meal, and healthier than traditional eggplant parmesean.

Ingredients:

1 large eggplant
1/4 cup olive oil
1/4 cup cornmeal
1/4 cup parmesean
2 tablespoons gluten free flour- ( I used Pamela's gluten free baking mix)
1 tablespoon garlic powder
1 teaspoon italian seasoning
salt and pepper
Tinkyada Brown Rice Pasta
Choice of marinara sauce
Shredded mozzarella cheese


Slice eggplant and lay out on sheets of paper towel, sprinkle with salt, then cover with an additional sheet of paper towel and let drain for about 20 minutes.

Preheat oven to 350 degrees

Pour the olive oil in to a bowl. In a separate bowl,  mix together cornmeal, parmesan, flour, garlic powder, italian seasoning, and salt and pepper.
Dip slices first in olive oil and then in to flour mixture and place onto an ungreased baking sheet. Bake slices for 30 minutes.

Meanwhile, prepare the gluten free pasta according to the package instructions, and heat sauce on low heat. Take the eggplant out of oven and top with mozzarella cheese, then bake an additional 5 minutes. Drain pasta and drizzle with olive oil, then top with sauce and eggplant slices. Enjoy!!

So Funny!!!

I just found out my aunt also has a gluten free blog! Check it out!
http://www.candidawellnesscenter.com/ComfortFoodRecipes.html

Homemade Chicken Pot Pie (gluten free)

You would never believe if you tasted this pot pie that it was free of dairy and gluten. I made it for my boyfriend tonight and he said it was the best he's ever had!

For the crust:

Ingredients

• 1 1/2 cups Pamelas Gluten free flour mix *Note if you use a different flour mix add a little baking soda and baking powder, just a good pinch*
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/3 cup warm unsweetened coconut milk (do not use soy!)
• 2 teaspoons olive oil
• 1/8 teaspoon cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons of margarine

Directions

1. In a large bowl, sift 1 1/2 cups flour with salt in a mound and make a well in the center. Add beaten egg mixed with 1/3 cup warm coconut milk, 2 teaspoon olive oil and vinegar into center of the well. Depending on your flour you may have to add more milk.
2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a floured board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with olive oil and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.  
3. Roll out on a floured board to a thin crust, ( if crust breaks apart it's ok, just put it on top of fillings piece by piece and gently press together.)

For the pot pie filling

Ingredients

• 1 pound skinless, cooked boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/4 cup olive oil
• 1/3 cup chopped onion
• 1/3 cup gluten free flour mix
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon yellow mustard
• 1/4 teaspoon celery seed
• fresh thyme, rosemary and sage
• 2 cups chicken broth (chicken bouillon cubes)
• 2/3 cup unsweetened coconut milk

Directions

1. Preheat oven to 400 degrees
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and 3 bouillon  cubes and mustard. Boil for 10 minutes. Reserve broth and set aside
3. In the saucepan over medium heat, cook onions in olive oil until soft and translucent. Add fresh herbs and gently saute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in baking dish. Pour hot liquid mixture over. Top with bits of margarine. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Brush with olive oil

Bake in the preheated oven for 20 minutes, reduce heat to 350 and cook 10 minutes more. Allow time to cool slightly before serving. Enjoy!