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FrostyFriday

Member Since 22 Jun 2006
Offline Last Active Nov 26 2007 02:45 PM
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Posts I've Made

In Topic: Gluten Free Walnut

15 November 2007 - 11:43 AM

We buy walnuts all the time. My daughter loves them in her salad at lunch. We just buy a bag of them in the produce section of our grocery store, King Soopers/Kroger and have never had any trouble. Just walnuts. ;)

Thank you both for your suggestions. I live in Canada and we don't have those above mentioned grocery stores. I am concerned about cross-contamination in the factory, after the walnut is shelled. A lot of companies list the indgredients, but don't declare if there is cross-contamination, so I am presently buying bags of walnuts in the shells and de-shelling them myself just to be on the safe side.

In Topic: Oatmeal!

15 November 2007 - 04:54 AM

I order some foods through a Co-op thingy and I was able to get the Bob's Red Mill Gluten Free Oatmeal this month!!!!

It says that it is grown in fields dedicated to oats, so I felt comfy eating it. I jsut had it for lunch and it tasted soooo good!!! Apples, brown sugar, butter and sprinkle of cinnamon.

I just had to share this with other people who MIGHT be as excited about eating a bowl of oatmeal as I am!!! My friends just don't 'get it', the whole being excited over oatmeal thing!!!!

I can NOT wait to make chocolate chip peabut butter oatmeal cookies......those are my favorite!!!!!!!!



Would you share your peanut butter and oatmeal cookie recipe?

In Topic: Walmart

15 November 2007 - 04:51 AM

Kraft Natural Peanut Butter is gluten free and delicious. It has the brown lid.

http://www.kraftcana...eanutButter.htm

In Topic: Post Your Favorite Stuffing Recipe!

15 November 2007 - 04:42 AM

This can be used as a veggie side dish or stuffing.

Quinoa Casserole

Preheat oven to 375F
8-10 cup baking dish with lid, ungreased

Ingredients:
cup long grain brown rice
quinoa
small onion
1 clove garlic, minced
1 cup diced peeled butternut squash
1 cup diced carrot
1 tbsp grated orange zest
cup orange juice
1 cups gluten-free vegetable stock or apple juice
1-2 tsp poultry seasong
cup fresh parsley
Salt and freshly ground black pepper to taste

Directions:
1. In a large skillet, over medium-high heat, cook brown rice and quinoa, stirring constantly, for 8 to 10 minutes, or until lightly toasted and browned. Remove from heat.
2. In baking dish, combine onion, garlic, squash, carrot, orange juice and stock. Stir in rice, quinoa, sage and savory.
3. Cover and bake in preheated oven for 50 minutes. Uncover and bake for about 10 minutes, or until grains and vegetables are tender and liquid is absorbed. Fluff with fork. Stir in parsley and orange zest. Season to taste with salt and pepper.


Tips:
DICE THE CARROT SLIGHTLY SMALLER THAN THE SQUASH SO IT WILL TAKE THE SAME AMOUNT OF TIME TO COOK.

In Topic: Pumpkin Muffins...

15 November 2007 - 04:27 AM

Pumpkin Spice Muffins

Ingredients:
One egg
1/4 cup olive oil
1/2 cup honey
1/4 cup unsweetened applesauce
1 cup mashed, cooked pumpkin
1-1/2 gluten-free brown rice flour
1/2 cup gluten-free white rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup chopped nuts

Directions:

Preheat oven to 350-degrees.

Beat egg well; add honey, oil and pumpkin. Add dry ingredients and mix well.

Stir in raisins and nuts. Fill muffin cups level.

Bake at 350-degrees degrees for 20 minutes. Rotate tins once to brown evenly.