hockeymom
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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!
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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!
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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!!
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Thanks for the recipe! Absolutely Yummy!!! They disappeared a day after I made them.
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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!
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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! -
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.
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Okay I know I have driven the flour wagon around now for a week. .... I am parking it today...
BUT ... I tried bobs I hate it.. just hate it. last night I made sugar cookies and even the little bit of dough was so bad a stiff wiskey probably wouldnt have taken away this odd after tase the flour left... in my mouth... only a handful of M&Ms took away the foul taste...
( LOL )
ANy way... everyone here has been great on guiding me in the right direction...
BUt .. here is what I need help on.
Okay kinninck flours... are they sweet? what is the difference with all the flour mixtures. Bobs seems to use beans.
Is the commercial flours worse in taste... or is it better to formulate your own... what is the standard gluten-free flour recipie... and if you make your own ... why are you combining differnt flours... ( taste flavoring texture I know)
But like everyone says... the baby has not idea what the cookies are supposed to taste like... so he is not going to be emril grading me on taste.
and with the differnt forulations with say more tapioca flour as to potato to rice .. how does this affect the amount of xanthum gum.
does the sourghum take the place of xanthum gum.
So no matter what ,,, you have to buy xanthum gum ... does any one else make it. besides bob? are some of the flours you buy ... have this all ready added?
Help ... ( thanks gluiah i will try your flour recipie.. ) lol if I dont get any luck I am coming and taking your goodies... ( LOL ) christmas gets pushy.... ( wouldnt it be nice... to live in a wallgreens commercial .. where what is it the land of perfect... )
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
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Okay I lost my last board message... But I do have a question.... how to make a better tasting flour mixture... I am guessing that it is a personal taste...... BUT
OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.
So whats a almost normal tasting mixture. Bobs seem so gross. or is it the xanthum gum giving it that funky taste. I am thinking its the bean ....... whats everyones educated guess....
its got potato starch ... flava bean garbonzo bean.. sorghum flour.... tapioca flour... uck.
So ... back to the drawing board.
Whats the vote....
Go back to the store and get a new brand kinikinnick ... enr-g
Find a new formulation that I make on my own.. ( okay some one here's recipie)
sit an cry. ) lol I have allready done that ....
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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Okay I lost my last board message... But I do have a question.... how to make a better tasting flour mixture... I am guessing that it is a personal taste...... BUT
OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.
So whats a almost normal tasting mixture. Bobs seem so gross. or is it the xanthum gum giving it that funky taste. I am thinking its the bean ....... whats everyones educated guess....
its got potato starch ... flava bean garbonzo bean.. sorghum flour.... tapioca flour... uck.
So ... back to the drawing board.
Whats the vote....
Go back to the store and get a new brand kinikinnick ... enr-g
Find a new formulation that I make on my own.. ( okay some one here's recipie)
sit an cry. ) lol I have allready done that ....
Casserole Recipes Please
in Gluten-Free Recipes & Cooking Tips
Posted
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!