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Archive for the ‘Gluten free breakfast’ Category

My house smells like pumpkin pie. It’s one of the things I love about Fall–along with burning leaves, chilly rainy days and wearing socks again. On this particular rainy fall day I had a hankering for pumpkin something…pumpkin pie, pumpkin muffins, pumpkin bread. I went with muffins because a Pioneer Woman recipe was so tantalizing, I couldn’t resist.

I’m no pioneer woman. If someone told me I had to live on a ranch and raise cattle, I might cry. I’ll stick to my little animal-free bungalow in Indianapolis. Either way, gluten free pumpkin spice muffins are never a bad idea. I dolled a couple of them up for the kids–they’ll eat anything involving candy corn…and frosting, so I knew they’d at least give it a try. Big hit, muffin and all. They’re super moist and great all by their lonesome (sans candy corn and frosting).

Pumpkin Spice Muffins
(adapted from The Pioneer Woman)

  • 1 cup Pamela’s Baking and Pancake Mix
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 1 cup (heaping) canned pumpkin puree
  • 1/2 cup evaporated milk
  • 1 whole egg
  • 1-1/2 teaspoon vanilla
  • Topping
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins or use muffin cup liners.

Mix baking mix, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, mix together oil, pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

Pour into a greased muffin pan, about half full. Sprinkle each unbaked muffin with cinnamon-sugar-nutmeg mixture.

Bake for 25-30 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. To frost or not to frost…I’ll leave that up to you.

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At our house, a new school year means meltdowns — “oh, yeah, I have homework again” meltdown, mommy crying in her cereal mini-meltdown, and a new one for us this morning–refusing to go to school meltdown. There was some kicking and screaming.

Though some aspects of school starting are out of my control, this time of year also means another round of gluten-free lunches and snacks for Amelia. I’m always trying to come up with new snack options for her to keep things interesting. I wouldn’t want to eat the same thing every day and despite her insistence that whatever I send is “fine,” I know she likes it when I mix it up.

I haven’t made blueberry muffins since before Amelia was diagnosed with Celiac. She used to like them so much, she chose them for her birthday treat one year. So I decided to whip some up with my Pamela’s Baking and Pancake Mix. They were a big hit with Amelia, but Owen wasn’t shy about polishing off his share as well. I won’t tell you how many I ate.

Blueberry Muffins
(from Pamela’s Products web site–www.pamelasproducts.com)

1-3/4 cups Pamela’s Baking & Pancake Mix
1/4 cup melted butter, or oil
1/2 cup milk
1/2 cup sugar
1 egg
1 tsp vanilla
3/4 to 1 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water)
Optional: 1/4 cup chopped walnuts

Directions

Yield: approximately 6 to 7 muffins.

Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350º oven for approximately 25 minutes.

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The sun hates me and I hate the sun. We’re on day two of our beach blowout and my skin can tell the story. I pride myself in preventing the sun from ever, ever getting overly tanned or God-forbid–burned. I’m Scandinavian for pete’s sake, people. We’re meant for swimming in ice-cold fjords under overcast skies. One day at the beach in Florida and I need a holster for my Solarcaine.

The perfect solace for a red-tanned hide? Banana pancakes, of course! Perhaps that wasn’t what came to your mind. I know, but we’re at Panama City Beach and the nearest Walmart, though close, is about the busiest, most annoying Walmart I’ve ever experienced. So I made do with what I had–Pamela’s Baking and Pancake Mix (never leave home without it) and bananas. Oh, how a little stack of pancakes with butter and syrup can warm the heart even on an already sweltering day.

Though rolling over in bed is cringe-worthy these days, my vacation only gets better because of what? Food.

Gluten free banana pancakes

2 cups Pamela’s Baking and Pancake Mix

1 tsp. vanilla extract

2 tablespoons canola oil

2 eggs

2 bananas, diced

Enough water to make it the consistency you like.

butter for the skillet

Cook ’em up to golden brown in a hot skillet, baby!

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“We should have a bake sale and sell these!” Amelia exclaimed.

“No!!!!! I want to eat them all, not sell them!” Owen demanded.

Orange scones scored high praise from little mouths around here. I used the recipe from the Pamela’s Products web site–super easy and delicious (my two favorite words to use together). The zest is all the orange flavor these little babies need, but a shiny dollop of orange marmalade didn’t hurt a thing.

Orange scones

The best part is that after you enjoy these for breakfast, you can split them open, layer them with strawberries and whipped cream, and an impromptu strawberry shortcake can be yours in minutes. I intend to do just that with these perfect, orange-scented pillows.

Orange Scones

Ingredients

2-1/3 cups Pamela’s Baking & Pancake Mix
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
4 tbsp butter
1 egg, beaten
2/3 cup milk
1 tbsp orange zest

Directions

Mix the dry ingredients together. Cut in the butter using a two knives. Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased or parchment covered baking sheet. Sprinkle each with sugar. Bake in a preheated 375° oven for 15-17 minutes or until golden and cooked through.

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I’m not a doctor or a chef, but I play both in my real life. As an individual with Celiac Disease and a mom to a child with special needs (who also has Celiac Disease), food plays a big role in my everyday life.

You might have guessed from the title of this blog that I’m not some sort of gluten free zealot–I’m doing it solely because it’s medically necessary for my daughter and me. I realize not all who eat gf are doing it because they have to. This is all well and good, though I heart wheat and would gladly go running back to my old ways if I could. Just telling the truth. So…do what you want, but listen to your doctor–I do feel tremendously better since I started the diet.

That said, I want this to be a place to not only share recipes, but restaurant suggestions and critiques, favorite products and general gluten free advice. Have at it! I can’t wait to discover new things thanks to all of you!

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One of the most difficult things to accept after my diagnosis was that I couldn’t eat most cereals anymore. My husband and I both love cereal and we produced two cereal-lovers, so the hunt began. I tried some of the more specialized products from gluten-free companies, but they often left me feeling as though I’d eaten twigs and branches. My favorite is probably Envirokidz Peanut Butter Panda Puffs™ (organic). Ironically, my four-year-old who doesn’t have Celiac counts this as his favorite as well. We order it from amazon.com in huge bags. It’s cheaper and we go through it so fast that it’s nice to have a new bag on hand when needed.

Just today I realized that Rice Krispies® are now gluten free–made with brown rice! Kudos to Kellogg’s® for adding this to their line-up. The idea that I can now make Rice Krispie Treats® for my kids (and myself) is a thrill only other gluten free eaters would understand. Thus, I share. This is the recipe from the Kellogg’s® web site:

Ingredients

  • 3 tablespoons butter or margarine (gluten-free variety)
  • 1 package (10 oz., about 40) regular marshmallows (gluten-free variety)
  • 6 cups Kellogg’s® Rice Krispies® Gluten Free cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg’s® Rice Krispies® Gluten Free cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

You can add 1/2 cup of peanut butter before you mix in the cereal if you so desire. Delicious!

If I was physically able, I would have done cart wheels when General Mills made most of their Chex cereals gluten free. The cinnamon ones almost take the place of a dessert for me…almost. Also, Kix cereal is a big fave around here (three flavors!)–also from General Mills. And yes, Post’s Fruity and Cocoa Pebbles are gluten free too, though I would have to say these are also more of a dessert than a breakfast choice for us. I also have e-mailed Kellogg’s®, Post and General Mills to ask if they could de-gluten some of their other corn and rice-based cereals. We shall see…

I have to say that I miss eating oatmeal. I used to eat it every day (for it’s many benefits) but I’m not willing to pay $6 for a tiny little bag of gluten free oats.

What’s your favorite gluten free cereal and which regular cereal do you miss the most?

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