I changed my recipe for caramel rolls a bit. I haven't eaten these ones yet so I dont know how they will turn out but here's the new recipe:

2c white rice flour

1c coconut flour

1c Almond meal

1 tsp Xanthan gum

2 eggs

1/2 tsp salt

1/3c water

1 tsp vegetable oil or lard

1/2c shredded cheese (I used a cheddar, mozzarella mix)

1c Millet flour

1c brown rice flour

1 tsp xanthan gum

1 tsp oregano

1/2 tsp salt

2 eggs

1/3c water

1 tsp vegetable oil or lard

Mix together:

2 tsp Xanthan gum

2c Millet flour

2c brown rice flour

1c Almond meal

1c Brown sugar

1c white sugar

2 tsp Baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/2 tsp ginger

3c buttermilk

1/2 c butter (softened)

1/2c Shortening

1 tsp Vanilla

6 eggs

1/4c brown rice flour

2c brown sugar

1/2c butter

Batter:

2c white rice flour

1/3c Almond meal

1 1/3 sugar

1tbs baking powder

1/3c coco powder

1 1/3c milk

1/2c butter (softened)

2 eggs

1tsp vanilla

Combine:

1 1/2c white rice flour

1/2c Almond meal

1 tbs xanthan gum

3 tbs active dry yeast

1c Milk

1/2c sugar

1/2c butter

1 1/2c butter

2c sugar -brown will give more flavor but it doesn't matter-

1 tsp vanilla

1 tsp cinnamon

I made this bread yesterday and it was delicious. I used a non-gluten free recipe and then changed it to gluten free. This is the recipe that I got it from. You can't tell it's gluten free.

3 eggs
2cups sugar
1 cup melted butter
2-3 cups zucchini
1 cup sweet rice
1 cup sorghum flour
1 cup white rice flour
1/2 cup almond meal
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 tsp xanthan gum
2 cups chocolate chips

1. heat oven at 350

2. mix butter, sugar and eggs.

3. stir in every thing else, mix well

4. pour into two well greased loaf pans. Cook for about 40min.

5. enjoy!!

Here's a really easy recipe for gluten free raspberry jam,

4 cups raspberries
1 1/2 cups sugar

This recipe is a matter of seven easy steps.

1. Wash raspberries.

2. Smash them

3. Put raspberries in pot cook on low heat for 15 min.

4. Stir in sugar, then bring to a boil over medium heat

5. Then drop the heat and simmer until it thickens which should take about 10 minutes or more. This is something that needs constant attention and stirring. You do not want to burn your jam.

6. Take a plate and put a little bit of jam on it. If it sets that means it’s ready!!

7. Put in jar, seal, and store in fridge.

I doubled the recipe and put it in my freezer so it's more of a freezer jam.

I love cornmeal I know it's kind of old fashioned but I don't care it's one of my favorite breakfasts.

GF cornmeal (which is a recipe that you can find in most cook books)
6 cups water
3 cups cornmeal
3 cups water
1 tsp salt
put 6 cups water in pot and boil, mix 3 cups of water, salt and corn meal together and then add to boiling water change burner to low heat, stir constantly for 5 minutes or till it gets kind of thick take off burner, then ENJOY!!

If you don't want to wait for it to cool eat with ice cream on it.

Makes 10 servings.

A few days ago I made some awesome pies one of them the filling didn't turn out and I think that's because I used a new recipe and I was teaching my little sister Clara how to make pie at the same time. Anyways the pie crust was amazing I couldn't tell it was Gluten Free.
Here's the recipe:

GF pie crust "makes two crusts"

1 cup white rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon
8 tablespoons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 cup ice-cold water, or enough to make the dough stick together

Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.

At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.

Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.

Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

Sorry I didn't take any pictures of the pie.

I also really like this pie crust because its the first one I've found that you can roll out. this recipe I got from this blog which is one of my favorite GF blogs.
I made a rhubarb pie and a chocolate cream pie the chocolate cream was the one that didn't turn out very good. But I will probably be making lots of rhubarb pies because we just recently received 85lbs of rhubarb from a neighbor.

I have been cooking but because of all the business I haven't been able to post on here for a long time. Sorry and I will try to post more soon

I haven't posted for awhile and the reason is because I haven't done very much cooking lately. But if you want to read my every day blog here is the link and I'll try to cook again GF soon.

celiac disease is a thing that some people have when you are allergic to gluten.

Gluten (say: gloo-tin) is a protein found in wheat, rye, and barley — grains that are in many everyday foods. Most of us eat food with gluten with no trouble. But for some people, eating gluten can cause a reaction in their bodies. Someone who has this problem has celiac (say: see-lee-ak) disease.

so that means that it's hard to know what you can eat and what you can't and you also can't have normal food like......
cake
white bread
wheat bread
pizza
and gluten is even found in some chips

I never want to have celiac disease but it's in my blood so I have a 50-50 percent chance that I'll have it, because my dad has it and my mom doesn't. Well I guess that's all I'm going to tell about
"the disease" right now.

Mom and I were Going to try to make a gluten free bread recipe that we had found online called "Alison's yeast bread" but we didn't have all the ingredients actually that's a understatement we changed the recipe so much that now its my recipe. I can't believe how lucky we were. We started out using this recipe...

Alison's Yeast Bread (Gluten-Free)
3 cups gluten-free flour mix(see below)
¼ cup sugar
3 ½ teaspoons xanthan gum
2/3 cup dry powder milk
1 ½ teaspoon salt
2 teaspoons sugar
½ cup lukewarm water
1 ½ tablespoons yeast granules
¼ cup shortening
1 ¼ cups water
1 teaspoon vinegar
3 eggs

Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to the mixer and beat on high for 3 minutes.

Spoon the dough into 3 small (2 ½ by 5) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.

GF Flour Mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Combine and measure amount needed for recipes.

Here's my recipe.




You won't be able to tell it's gluten free!!

Get Steaks you like.

Put them on a hot grill that hasn't been used with gluten

Take the steaks off when they're just right.

Eat.

Eating gluten free can be very simple. And it can be very complex

Post by Louisa's dad "the celiac"

HEY GUYS!!! here is my first post ummmm.....

I'll be getting recipes up here pretty soon but I'm not exactly sure when soon it will be cause I'm pretty busy. Sorry no recipes yet.

LuLu