You can now find me at angelaskitchen.com
Join us for the next part of our gluten and dairy free journey at angelaskitchen.com
The blog is switching over to be hosted by the wonderful tela.com. If you need to find hosting, you couldn’t find a nicer, more patient host to work with, especially if you are a
big computer chicken not the least bit tech savy, like I am. The site will look similar for a while, but we should have some nice features for you coming up. Thanks, Mike!
If you have my site bookmarked as angelaskitchen.com you are all set and will not have to do a thing. It will transfer automatically this weekend. However, if you have angelaskitchen.wordpress.com bookmarked you will need to switch to angelaskitchen.com so you don’t miss upcoming posts (like the homemade gluten and dairy free tagalongs being posted later this afternoon. Yowza!) If you are part of the facebook group, the links to new posts will also be available there during the transition.
Thank you for all your patience during the transfer. I am super excited to step this to the next level. There is so much in store over the next couple of months to share with you all! I am glad you are taking this journey with me.
Hi! I have moved. You can find this post at angelaskitchen.com.
Well, I’ve been working on all the conversions for the December Once a Month Mom menu, but haven’t had the time to get as much finished as I expected to. I’ll keep plugging away and post it as soon as I can.
Thanks for understanding!
Just posting this quickly – tons of work to do this week. It means lots of time on the computer, but none of it for fun! :o( See you Friday for Gluten Free-zer Friday and part one adaptions of December’s OAM Mom’s menu!
Monday: Boy Scout swim night/set up buying club stuff (yikes!)
Maple-Chili Glazed Boneless Pork Chops, Sesame French Cut Green Beans, Apple Wedges
Tuesday: Mommy help in library/H2O meeting after school/piano – canceled due to teacher illness/playtime for the little sweetie at a friends
Bison Burgers, salad (with lots of stuff on it)
Wednesday: little girl dance/youth group/mom and big girl drama meeting
Slow Cooker Pumpkin and Chickpea Stew (link will be active Thursday), salad
Thursday: bake gf molasses cookies/Caddette Girl Scout Meeting
Broiled Fish Tacos, Salsa Verde, roasted spiced sweet potato wedges (chili, cinnamon, salt and pepper – mmm….)
Thin-sliced Pork chops with Bok choy over bean thread noodles
WHEAT ALLERGY ALERT
October 29, 2009
Pinnacle Foods Group LLC is recalling “ARMOUR Chili with Beans, Original” due to undeclared wheat.
The product was distributed to retail stores in Arkansas, Georgia, Illinois, Indiana, Maryland, Mississippi, Missouri, North Carolina, Ohio, Virginia, and West Virginia.
The 15-oz. cans come in a case of six with a plastic over-wrap that incorrectly states the product is “Gluten Free,” while the product actually contains wheat. The label bears an “EST. 2AD” number inside the USDA mark of inspection with dates ranging from August 26, 2009 to October 28, 2009.
Consumers with questions may call (800) 253-5882.
This past week was the first week of school for my little sweeties. Okay, maybe not so little (my oldest is over 6 foot tall!).
Here is what we packed for lunch this first week, just some ideas for your lunches if you are stuck on what to pack. I sent some extra treat-type things as it was the first week of school.
Everyone wanted a juice pouch, ham and turkey on mommy’s gluten free bread (the big kids had fresh spinach and tomato slices on theirs), pea pods, apple bunnies (apple slices for the big kids), and a big chocolate chip cookie. A zucchini muffin is for snack time.
I made a bit of extra pizza dough at dinner time on Tuesday so I could make calzones with leftover pizza toppings. Yum! Pizza calzone with water, pineapple and pea pods and lunch box sized chocolate chip cookies. (My little one only took half of a calzone and saved the rest for another day.)
I had almond butter or sunbutter sandwiches with banana slices planned until we got the allergy note home from first grade. I generally try not to send peanut butter to the younger grades as peanut allergies are so common now, but the note says “no tomato, peanuts or tree nuts.” I want to check with the school nurse to be sure if this may also include sunbutter before sending it, so back to the ham and turkey for us. (It turns out our class got the wrong note – our class is no peanuts and eggs – but we can have eggs in our lunches if we wash hands after lunch. Sunbutter, tree nut butters, and sesame is okay to bring. Thank goodness!). Ham and turkey, baby dill pickles, baby carrot/garden tomatoes, red grapes/blue berries/pineapple, mini zucchini muffin, and chocolate “milk.”
Water, curried chicken salad sandwiches, watermelon, baby carrots, lunchbox sized chocolate chip cookies. My littlest one (the pickiest eater EVER!) had the other half of her pizza calzone because chicken salad is “slimy”. (sigh…)
Xanthan gum is one of the common ingredients you will see in gluten free recipes. It acts like our gluten, adding bounce and binding to breads and cookies that would otherwise crumble. Xanthan gum is a powder milled from the dried cell coat of a micro-organism called Xanthonomonas campestris, grown under laboratory conditions. In the US Xanthan gum is grown off of corn syrup (but tests out corn-free in the lab after processing).
Most gluten-free flours will require the addition of xanthan or guar gum (another gum binder) to compensate for the lack of gluten. The amount needed to add will depend on the type of product you are baking and it’s reliance on the gluten structure. Breads rely heavily on gluten for their structure, cakes to a lesser extent, and cookies almost none. Typically the starchier and/or more refined the crumb, the less the reliance on gluten.
Some gluten-free groups discourage the use of guar because of the higher fiber (and therefore possible laxative effect) of large amounts of guar gum use. The best way to know which gum to use for your binder is to try both and see which you prefer. I generally use xanthan as it is much easier to find (and afford!) in my area. If these gums are not appropriate for you, some suggest the use of mung bean (also known as green bean) flour (as a rate of 1/8 of cup to every cup flour) or pre-gelled potato flour. I have also seen some experimentation with chia seeds, but have not tried that myself.
The suggested ratio for every cup of wheat-free/gluten-free flour use:
1 tsp. to 2 tsp. Xanthan gum for pizza
3/4 tsp. to 1 tsp. Xanthan gum for breads
1/2 tsp. Xanthan gum for cakes
1/4 tsp to ½ tsp. xanthan gum for most cookies.
I have all the content, words and what-have-you, transfered over to this site now. Yay! However, I do still have quite a bit of work left to clean up the entries, reattach photos, assign categories, and linking recipes to the recipe page. Soooo, if you are looking for something specific, please use the search button to the right. If you need something linked up to the recipe page sooner, leave me a comment and I’ll hook it up as soon as possible.
Thank you for your patience!
When I have corn tortillas on a shopping list I mean these, but I don’t want to make them: http://allrecipes.com/Recipe/Corn-Tortillas/Detail.aspx
When I want tortilla chips for a meal, then I’ll say tortilla chips…
I can’t make tacos with chips. ;o)
Thanks for going to the store, though.
(Understand that my kids have been asking for tacos for a couple of weeks. Twice my sweet husband has gone grocery shopping for me to get tortillas… Um, yeah… Good thing he’s cute!)