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hockeymom

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About hockeymom

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    Female
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    Liberty, Missouri
  1. thanks for the enchilada casserole recipe. I have been wanting to make something like this but was having a hard time finding gluten-free enchilada sauce. My family also likes the cheeseburger casserole and I almost always have the items on hand to make it - good last minute dish!
  2. We will be traveling to Banff the end of this week and I was wondering if anyone could recommend any restaurants there that would have gluten-free options. My son with celiac is 13 years old and is not a real pickey eater. We are staying at the Douglas Fir so I will have a kitchen that I can cook, but eating out would be nice - after all - it is vacation!
  3. My family loves this recipe: Mexican Lasagna 1lb lean ground beef 1 package of Taco Seasoning Mix. (gluten free - I use a store brand that I have confirmed as gluten-free) 1 (14 ounce) can diced rotelle tomatoes with juice 10 (6 inch) corn tortillas 2 cups shredded colby jack cheese 1 cup prepared salsa (again, I use a store brand that i confirmed as gluten-free) sour cream (we have daisy brand here that is gluten-free) Pre-heat oven to 350 In a large skillet brown ground beef, stir in taco seasoning and rotelle tomatoes with juice spray 9 x 13" baking dish with non-stick spray. Line with half of the torillas. Spoon beef mixture over tortillas. Top with remaining tortillas. Spread salsa over top of tortillas. Sprinkle with cheese. Bake for 30 minutes until cheese is melted and bubbly. Top with sour cream. The other casserole that my family just can't live without is overnight egg casserole Overnight Egg Casserole: 1 lb pork sausage 9 eggs 1 1/2 cups shredded cheese 3 cups milk 6 slices gluten-free Bread (I use Kinnick Kinnick tapioca-cheese bread - but that is just what my son uses for sandwiches) seasoned salt to taste -optional Brown sausage and drain. Beat eggs. Add milk to eggs and beat until well mixed. Add seasoned salt if desired. Remove crust from bread.(really, with the gluten-free bread this can be hard to do, so sometimes I just leave it on) Place bread in a greased 9 x 13" baking dish. Add sausage and cheese. Top with egg mixture. Cover and refridgerate overnight. Bake at 350 for 45 minutes or until top is lightly browned. I always use this recipe for brunch or if we are having company for breakfast because you can prepare it the night before and just bake in the morning. No-one ever knows it is gluten-free. If it was up to my husband and kids it would be in the dinner rotation on a regular basis!
  4. the fries at Mcdonalds are not Gluten-free. When my son first went gluten-free we had directly contacted Mcdonalds regarding their fries and we were told that they were in fact gluten free. I was also told they they use a dedicated fryer. My son got very ill after eating the fries. A few weeks later it was all over the newspapers that Mcdonalds was not honest about their fries being gluten free. It seemed to be an issue of symantics. Apparently they considered the fries to be made of potatos that are Gluten free however the oil is not. Either way, they are not gluten-free and it made me very angry that they were not up front about it. We will never go near another McDonalds ever again!!
  5. Thanks for the recipe! Absolutely Yummy!!! They disappeared a day after I made them.
  6. Great recipe, Thank you! I have made this a couple of times now, playing around with my gluten-free flour mix. I used the Kinnick Kinnick bread and muffin mix for the gluten-free flour and instead of Garflava (we don't care for it) I used montina flour. (I have used montina in other things and really like it - it adds protein like the Garflava only without the bean taste) This bread turned out really good! My son had a PBJ for the first time since 2003 - talk about a happy guy! Thanks!
  7. We love the Gluten-Free Essentials Extreme Chocolate Cake Mix. We have tried a lot cake mixes over the years and this one is by far our favorite. The mix actually makes 2-round pans or one 9 x 13. Alot of the other mixes only make one round pan. Sometimes I can find these in the health market of my local grocery store or I have also ordered them from The Gluten-Free Trading company. The spice cake mix is really good too!
  8. My celiac son and I just returned to Kansas City from a trip to green bay this weekend. I was worried about taking his food through security at MCI, but we didn't have any problems. I had put the cooler with his frozen foods in the checked luggage. He had gluten-free pizza that I had cooked and frozen and wrapped in foil in his carry on along with other gluten-free snacks. ( Cheese, beef sticks, candy) I guess since none of it was liquid they didn't even question it. The pizza worked out perfect as it was thawed by the time he had it for lunch on the plane. We also didn't have any problems with food in his carry on going through security from Green Bay. I never thought to get a note from his DR. but, my earrings seemed to cause a bigger security issue than any of the food in his bag.
  9. Zach's mom, I can totally feel your flour pain! I used to love to bake - I was the queen of x-mas cookies that is until my son had to go gluten free. I'm not big on the smell of rice flour, much less the bean stuff. I have litterally thrown away hundred of dollars worth of products that I think will be good and aren't. I have found that I really like using the recipes from Robyn Ryberg's Cook book. She uses just potato starch and corn starch. We visited a restaurant in Des Moines called beyond the grain which serves nothing but gluten-free and the food was really good. I asked the owner what baking mix she uses and she said she uses Montina Flour Mix. I bought some and found that I can subsitute that in to some of Robyn Ryberg's recipes and I get great texture along with good taste. (the montina adds some protein to the recipes) - but i didn't like using just the montina - it works best when I substitute in about a 1/3 of a cup. I also swear by Kinnick baking mixes. Pricey but worth it. Also , they use a dedicated facility, so my son has never gotten sick. Order on-line directly and they ship anywhere for $10.00. (I do this when I want the hamburger buns fresh baked) If you use the bread and muffin mix or the all purpose baking mix you can substitute cup for cup in your regular recipes and not have to use xanthan gum. I think the all purpose mix and the bread and bun mix may be kind of sweet, but they certainly don't have an offensive smell and I have not had to throw a way anything I have baked with them. I use the all purpose mix for just about everything. I also use their hamburger buns for my son's sandwhiches for lunch. They are thick so I slice them in fourths and toast with cheese and they are the best we have found yet for his lunch. Their pancake mix is also really good, even my teenager who is not celiac likes the pancakes. Good luck in your quest for a good flour mix. I don't think you will ever be able to park that wagon! It seems like I will find a combo that I like for a while and then I get tired of it and try other things. Alex's Mom
  10. I use Kinikinnick all purpose baking mix for almost all of my cookies. It may be expensive but it doesn't have the discusting taste/and smell you are talking about that comes from the bean flour. I also found that with the all purpose baking mix I don't need to add Xanthan gum. Have you tried any recipes from Robyn Ryberg's cook book? She doesn't use any rice or bean flour, only potato starch and corn starch - I love that cook book! Sometimes everything tastes like a hungry jack biscut, but much better than tasting like beans!!
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