I am on a pumpkin kick lately. I can’t seem to get enough pumpkin, so today I wanted to see if just adding pumpkin to Pamela’s Products Gluten Free Pancake & Baking Mix  would do the trick.  It does!

It is Perfect and so easy!   I think this is my new favorite breakfast treat for fall. I made a small amount and used 3 teaspoons of Organic Pumpkin, 2 tsp. Canola Oil, 1 egg and followed Pamela’s instructions on the bag that they sent me. I also used about 2 tsp. Coconut Oil on the cast iron non stick pan and heated it up. I think the Coconut Oil worked well because the edges got a little crispy and yet not burnt. I plated it and sliced up some ripe Bartlett Pears and Walnuts. I don’t usually use syrup unless I am making it from a saute of fruit. I just don’t think it is good for me to have that much sugar, so I leave it out.  The combination of flavors – each bite with the pumpkin, pear and walnut – makes me wish I made more!
Try it soon … I hope you will like it too.
Enjoy!

Lisa – Gluten Free Foodie

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com

It is a beautiful, sunny, Fall day and I am off for a small road trip to find a few things to try some new recipes using Almond Flour! My project for this Fall and Winter is to incorporate new flours into my menu planning and celebrations. I found this great book called – “The  Gluten Free  Almond Four Cookbook” by Elana Amsterdam.  There are some amazing recipes in there like Salmon Dill Burgers, Coconut Berry Crisp and Very Vanilla Cupcakes.

I am also looking at new ways to use Amaranth Flour which is another highly nutritious grain for Gluten Free Foodies to try!

Image via Wikipedia

Oh yes … there is more … but the point I was trying to make at the beginning of all this agony, is to get to the bottom of what is “not good for me”.

So which is the worse evil to know the info or to not know … what I should or shouldn’t eat?

I guess if you are going to commit to making a change and to live a healthier life than it is better to know. Life went on after living Gluten Free and now the list gets bigger. It will be a challenge but I know of other people that are on more restrictive diets and it reminds me of my saying …

” GLUTEN FREE FOODIES celebrate the foods that you can eat!”

Perfect! Pamela’s Products have made me a fan once again. I love the Butter Shortbread Agave Sweetened cookies. I just tried them with my Earl Grey Tea and it was lovely … simply lovely! They are soft with a slightly sweet creamy flavor. I think that comes from the Almond meal. I have been looking into more recipes using Almond flour and Agave lately and this just proves to me that my palate is ready to try something new because I really liked the flavor. Try some today with your favorite cup of tea.

 Enjoy!

Lisa

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com

Do you know how long it has been since I have had a Brat on a roll?!? Well, so long I can’t remember. Every year around this time there are celebrations that are just not Gluten Free friendly -Oktoberfest. Don’t look for me because I won’t be there.  

I just don’t go to Oktoberfest anymore for fear that I will have a meltdown … in public … you know the kind that you had when you were 3 or 4 and could get away with that sort of behavior … stomping feet, tears rolling down the face … why? why? why can’t I have my Brat on a big fluffy and yet crunchy roll?

Well now you can! Over the weekend I foundNiman Ranch- Gluten Free Bratwurst.
You see I live on an island and the closest store is somewhat small and doesn’t keep the same product in all the time. It is quite an adventure because I never know what I am going to find, especially seasonal goodies. Let’s just say this quick run in for, whatever the necessity was at the time paid off because I happened to find the Brats! I quickly ran home and heated up the brat in a pan, toasted the homemade Gluten Free roll with butter and slathered some Edmond Fallot Moutarde En Grains (seed style mustard, so strong it clears your congestion!) Took picture … see I am learning … and devoured! YUM! The Brat was so flavorful with spices. I can’t wait to try it fully loaded. It would be really great to have it with that roll that I just found at Fonte in Seattle, the Gruyere Herb Biscuit! YUM! YUM! YUM!

Thank you to Niman Ranch for making such wonderful Gluten Free specialty meats! I am a big fan! Look for the Brats in your favorite grocery store today or ask the store if they can order it for you. Most stores will do a special order.
Enjoy!

Hook ‘em Horns! Any local Ex-Texans in the Bainbridge Island area?
Texas -OU Football Game  is October 19, 2009.  I would love to make a bunch of Gluten Free Football food and cheer for the Longhorns!

Let’s chat about a Gluten Free Football Food Showdown!

email me at glutenfreefoodie@gmail.com

I thought about this as I was making the Gluten Free Football food the other day.  I think it is always more fun to make really great Gluten Free food with a group of friends for a reason like football, holidays or anytime.  What are your favorite Gluten Free Football Foods to make? 

GAME ON!!!

Lisa

What is it about the aroma of a campfire that makes you do anything … anything … just to have that perfect combination of toasted melty marshmallow, chocolate (the darker the better for me) and a crisp cinnamon graham cracker?

The long heavy sigh begins for all of the Gluten Free people in the area … memories … No worries, it’s Gluten Free … my favorite words to hear after I realize that I just have to have the perfect gluten free comfort food at that very moment.  How I longed to hear that …  Gluten Free S’mores.  ( Let’s just let that linger for a few minutes …)

Anyone who knows me laughs at the accouterments that I drag around in the back of my wagon. I am always ready for a chat on the beach or even better around the campfire. When the sunny season kicks in, yes, the Pacific NW has a sunny season, it is really hard for me to not be at the beach even if it is for a short time. My car is filled with a variety of chairs, pillows, blankets, first aid kit, sunscreen, Off towelettes, magazines, books, clothes (things can get messy and sometimes shout wipes just don’t do it!), shoes (Crocs for walking on the beach, sneakers for those unexpected longer walks on land.) Always a Girl Scout, be prepared. I even have those extendable forks (see picture) to hold on to the marshmallow so that it will toast to the perfect golden color. The forks are really great to use while acting like a rotisserie. The fork itself has long teeth to hold 2 or more marshmallows or whatever you would like to roast over the fire. It extends out above the fire so that your fingers will not burn and you won’t  loose your grip. I think I got them many years ago at Restoration Hardware. I also always bring water and usually make either hot or iced tea sweetened with honey and cinnamon in my Stanley Thermos. (I love that thermos and highly recommend it.)potato chips (my downfall) and GF brownies. As lovely as the evening was, there was a bit of a chill in the air so the hot tea was perfect but something was missing. I couldn’t help noticing that wafting memory that I longed for to make anytime at the beach complete … S’mores.

My recent obsession started a few months ago when that famous bright light appeared in the sky extending our days. This one particular day I had decided to pack a surprise GF picnic dinner. I grabbed my dog Mac (he’s a Yorkie and Gluten Free too!) and picked my mom up at the ferry. I think I had packed finger food, cut up veggies, roasted chicken,

I asked “the baker” – my mom – if there was anyway that we could combine or create a recipe for gluten free graham crackers. As the words lingered in the smokey air, “the baker” said, “I think I saw a recipe in one of our books.” We quickly packed up and ran home. We found it, page 69 in Rebecca Reilly’s book Gluten Free Baking. We cleaned up and began to bake, OK, mom did. I stood in the opposite corner encouraging her to add more cinnamon. As fast as they went in the oven we could smell that familiar graham cracker essence. We couldn’t wait any longer to try them. First bite was the graham cracker alone. Ahhh! … crisp … crunchy and oh so cinnamony. I just wanted more. Luckily we had the marshmallows and the dark chocolate. Since it was late we improvised. Not quite the same but we put the marshmallow with the dark chocolate bar in the microwave, I know, I know … work with me here … they melted fine and when added to the “just made GF graham cracker”… Ahhh! The nice thing about this recipe is that Rebecca gives you a soy free option to use quinoa flour in place of soy flour. I recently found out that I can not have soy so I really appreciate the alternative. (Soy is in everything and another topic for later.)

I can’t believe the summer is over on this first full day of Fall.  I haven’t had my Gluten Free S’more around a real campfire yet.  I think I will make the gluten free graham crackers today and make plans for a campfire at the beach this weekend.  Full report to follow …