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Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator. Ingredients: ½ cup mustard powder ½ cup mustard seeds ⅓-½ cup dry white wine ⅓ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions: Lightly grind the whole mustard seeds by hand with a mortar and pestle. You want them mostly whole, just a bit crushed. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too. Pour in the vinegar and wine or water, then stir well. When everything is together, pour into a glass jar and store in the fridge. Wait at least 12 hours before using.

Practically nobody doesn't love ice cream, and home made ice cream garners even more love, still. However, making ice cream from scratch can be a time-consuming, labor-intensive exercise. One solution to that problem lies in this simple recipe and method for making about four cups ( 8 servings) of delicious vanilla ice cream at home in a bag. Kids will love making and eating their own refreshing ice cream. For each person making ice-cream, you will need two pint-size resealable plastic freezer bags, one gallon-size resealable plastic freezer bag, and gloves or a towel to keep your fingers from freezing. If you have more than one kid, you can divide the existing recipe between them, so they can both make ice cream. For more ice cream, scale the batch accordingly. Add fruit or other ingredients as desired. Ingredients: 2 quart-size resealable plastic freezer bags 1 gallon-size resealable plastic freezer bag Gloves or towel to keep fingers warm 2 cups heavy whipping cream 2 cups half-and-half 1/2 cup white sugar 2 tsp pure vanilla extract 1 bag crushed ice 4 cups coarse salt Directions: In a mixing bowl, blend whipping cream, half-and-half, sugar, and vanilla extract until sugar is dissolved. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, making sure to squeeze out any air before sealing. Place each sealed bag into a second pint-size bag, again squeeze out any air and seal. Fill each gallon-size plastic bag about halfway with ice and 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag. To keep your fingers from freezing, wear gloves, or wrap a towel around the bag. Shake and massage the bag for about 5 minutes or until the mixture thickens into ice cream. If you still don't have ice cream after 10 minutes of shaking, then add more salt and ice to the outer bag, and shake until ice cream forms. Be sure to keep the salt out of your ice cream by removing the outer pint-size bag before opening the inner bag. Serve and enjoy!

I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.

This recipe comes to us from J. S. Weihofen. Homemade Gluten-Free Pasta 1/3 cup tapioca flour 1/3 cup cornstarch 2 tablespoons potato starch ½ teaspoon sea salt 1 tablespoon Xanthan gum 2 large eggs 1 tablespoon vegetable oil Combine flours, salt and gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead for a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and although almost transparent, will still handle well. Slice the noodles into very thin strips or if using for lasagna, into 1-1/2 x 4 rectangles. The pasta is now ready to cook or to freeze uncooked for later use. Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added, for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone and 5 to 6 servings in a mixed casserole. SPAGHETTI: Use the spaghetti cutter on your pasta machine. Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added. CHOW MEIN NOODLES: Make the pasta and cut as if for spaghetti. Then cut these strips into 1 to 1-1/2 pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 min). Remove from oil and drain on paper towels. Then use immediately or freeze. Makes about 5 to 6 cups chow mien noodles.

I'm always looking for quick, healthy snacks and breakfasts that I can eat and run, chasing after two small kids as I do each morning! Granola bars seem like the perfect solution, but are off-limits for the gluten-free set. Most contain forbidden grains, or at least oats which are not certified gluten-free. I decided to be deprived no longer and invented my own, packed with deliciousness and nutrition in every gluten-free bite! These are great bars for everyone, as they are easily modifiable to fit nearly any diet. In addition to being gluten-free, they are also egg and dairy-free and vegan. I've even offered alternatives below for low-glycemic, oat-free and nut-free diets. Feel free to substitute what you have on hand and to your tastes. Adding more dried fruits will increase the sugars, so if you are watching your sugar intake, simply reduce the fruit content and be sure not to use any dried fruits with added sugars, like cranberries. I like to make my own dried fruit using a dehydrator on loan from a friend, but you can find many dried fruits (often already chopped – bonus!) in your local organic market or grocery store. Check ingredient labels to be sure there are not any added glutens, as some manufacturers will roll dried fruits in wheat flour to keep them from sticking together. Enjoy this healthy treat! Gluten-Free Granola Bars Ingredients: 3 cups gluten-free rolled oats or rice flakes (Shiloh Farms) 1 cup Jules' Nearly Normal All Purpose Flour* or certified gluten-free oat flour ¼ cup flax seeds (pulverized) or flax seed meal 1 tablespoon. cinnamon ½ cup chopped dried apples ½ cup chopped dried bananas ¼ cup chopped dates 3/4 cup raisins, boiled (see directions below) 1 cup chopped walnuts (optional) ½ cup chopped figs ½ cup agave nectar, honey or maple syrup ¼ cup sunflower nut butter or “natural” peanut, almond or cashew butter 1 cup unsweetened applesauce ¾ cup unsweetened apple juice or cider *My all purpose flour may be made athome according to directions found in my books, Nearly NormalCooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media linkson my website. It may also be purchased pre-mixed from my website. Directions: Preheat oven to 375 F. Line a jelly roll baking pan withaluminum foil (preferably the “release” kind) Blend the flax seeds (if using seedsinstead of flax seed meal) in a food processor or blender until fine. In a large mixing bowl, stir togetherthis flax seed meal, the 1 cup Jules' Nearly Normal All Purpose Flour,the 3 cups of oats, cinnamon, and fruits and nuts of your choice (insimilar proportions to those listed above). When fully combined,stir in the agave nectar, applesauce, nut butter and juice, mixingwith a large wooden spoon until totally incorporated. The mixtureshould be wet enough to press together for baking. Pack the mixture into the bottom of theprepared baking pan and press down with the back of a rubber spatulaor large wooden spoon. Bake for 30 minutes, or until the edges beginto brown slightly. Remove from oven and cut into barsbefore cooled. Once fully cooled, remove from pan by lifting thefoil edges out and gently removing all the bars while still on top ofthe foil. Makes approximately 21 bars, but theywon't last long! My kids even liked these healthy snacks!

This recipe comes to us from Kimberly Dungan. In large stockpot add the following: 2-3 teaspoon Cumin ½ teaspoon Herb Pepper seasoning ½ teaspoon Allspice 5-6 Cloves Dash of garlic (to taste) Dash of parsley 1-2 teaspoon Cinnamon 1 teaspoon Sesame seeds (optional) Salt & Pepper to taste 1 teaspoon Dry mustard (or 1-2 teaspoon Prepared mustard) 1-2 cans Chicken Broth (Swansons has a Fat Free, low sodium version) 3 stalks Celery, chopped 3-4 Carrots, grated or chopped 5-6 Potatoes, peeled & cubed (optional: leave skin on) ¼ - ½ Onion, chopped 2 lbs. Ham, cubed 1 Bag Green Split Peas Cover ingredients with water, plus two inches extra, and bring to a boil. Cook on medium for 3-4 hours (or low for 5-6 hours). Serve.