Against the Grain

If you are gluten free (or just like to eat really good stuff) this cookbook is for you! Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients is amazing! These recipes are simple to make and turn out great. Last night I made the Lemon Poppy Seed muffins and the texture of the muffins turned out to be like muffins made with wheat flour. My family was impressed!

Here is the author's story...

"Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes."

If you are gluten free, you need this cookbook! 

 * You can also find her ready made products at grocery stores. I really like the frozen pizza!

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Pilgrims and Strangers on Earth

My Gluten Free Journey

I have been gluten free for the past 4 months. It has been quite a journey. I feel SO much better and many of the health problems I had been experiencing have disappeared. 

I have learned many things along the way that I wanted to share...

~ I personally do not like anything that has bean flour in it. The texture is OK, but I just do not like the flavor at all!

~ A great substitute for wheat pasta is corn pasta. My family likes the texture and flavor more than pasta made from rice. It cooks and taste more like the wheat pasta we were used to eating.

~ Eating out can be tricky. I have a couple of apps on my phone with gluten free options at restaurants. I have found this to be very helpful. I have "accidentally" eaten a few things (like mashed potatoes!) that had wheat in them and got sick. The apps eliminate the guess work of determining whether something is gluten free. If you don't have access to the apps, many restaurants have gluten free menus, but you need to ask.

~ Read labels. I have been amazed at the items that had wheat in them. I had no idea that soy sauce had gluten in it! I now read everything!

~ Check your local stores for gluten free options. Our local Walmart has a gluten free section. We also have a store in our area, Publix, that labels the the shelves with a green GF stickers that let you know quickly it is gluten free. These items are located throughout the store. Of course Whole Foods is a great place to shop as well!

I am still continuing to learn how to eat and cook differently. My next challenge is a trip we are planning. We will be flying to our destination so I will not be able to bring many items from home. I am planning on buying a cooler when we get there and making a trip to the store. I am also already researching restaurants in the area that will make eating easier for me. 

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Strangers & Pilgrims on Earth

Mexican Layered Casserole

 

We love this recipe. It has lots of variations and can be adapted to whatever your family prefers. You can add any ingredients or extra spice that your family enjoys to this casserole. (Green peppers, green chiles, black olives, tomatoes, etc) I sometimes add cooked shredded chicken to this recipe. It  freezes well and is great wrapped in tortillas. Enjoy!

Mexican Layered Casserole

¼ cup water

1 onion (chopped)

1 clove garlic (minced)

2 c. spinach (chopped)

1 Can Ranch Style Beans

15 oz. black beans (canned, drained, rinsed)

1 ½ cups frozen corn kernels

1 ½ cups cooked brown rice

1 tsp. chili powder

4 cups enchilada sauce

12 corn tortillas (soft)

1 ½ c. shredded cheddar cheese

4 green onions (finely chopped)

crushed corn tortilla chips

Place the water in a large pan with the onion and garlic. Cook over medium heat, stirring frequently, until softened. Add spinach and cook for a couple more minutes until wilted. Add the beans, corn, rice, chili powder. Mix, then cook over low heat until warmed through, about 5-10 minutes.  Remove from the heat and set aside.  Preheat the oven to 350 degrees.  Pour about 1 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom.  Layer the bottom of the pan now with 4 tortillas.  Spread half of the bean mixture over the tortillas.  Repeat with the next 4 tortillas and a cup of sauce on top.  Then add the remaining bean mixture.  Finish with the last 4 tortillas.  Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the 1 ½ c. shredded cheese, green onion and tortilla chips.

Cover and bake for 30 minutes. Remove foil and continue cooking for another 10 minutes.  Remove from the oven and let rest 5 minutes before serving.  Spoon into bowls and serve with salsa, guacamole, or sour cream or whatever you like!

*Inspired by a recipe found @ Foodie Gone Healthy 

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Strangers and Pilgrims on Earth

Chocolate Chip Banana Bread ~ Whole Wheat and Gluten Free Versions

I have made this easy banana bread recipe for many years and it is a family favorite around here. I decided to try to adapt it to make a gluten free version. It turned out great, in fact my husband actually liked the GF version better! Give it try and let me know what you think!

• Butter for greasing pans

• 2 1/3 cups of Baking Mix (such as bisquick or this homemade version) I used Maple Grove Farms Baking Mix and increased it to 2 1/2 cups)
• 1 cup sugar
• 1 tsp cinnamon
• 3 large mashed bananas
• 3 large eggs
• 1/2 cup chocolate chips
• 1/3 cup chopped pecans
• 1/3 cup oil
• 1 teaspoon vanilla

Heat oven to 350 degrees generously butter 2 bread pans ( I found that making smaller loaves of the GF version seems to turn out better than one large loaf)

Combine all ingredients in mixer

Bake for about 40 minutes or until done

Enjoy!

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So Much at Home

Gluten Free Living

I have discovered that I have issues with wheat and have eliminated it from my diet. This has been quite a journey for me learning to cook and eat differently. I am amazed of how many other people are dealing with the same health issues that I have had because of gluten in their diets. As I continue on this journey I will list on this page books and websites that I have found helpful. I would also appreciate any info you might have to share on living gluten free.

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Strangers and Pilgrims on Earth