Going Gluten Free

Switching out the flour is just a part of it with some of my recipes; you really gotta watch those labels - that's for sure! lol! I'm digging around in my filing cabinet real quick to see what I've got on hand now - I might be able to post a few on here tonight/tomorrow morning.

 

Lilbit - I wanted to pass on a Gluten-free recipe that I've shared on the forum previously. They are really simple to make, keep well in the fridge, freezer, or 12-volt cooler and are great for on the road travel. I make them for my husband all the time and he loves them! He's even shared them with his co-workers and they've asked for the recipe, too.

Egg Muffin Cups​

12 Servings (1 "Muffin" per serving)​

Ingredients:

12-14 Large Eggs
3-4 Cups Finely Shredded Cheese
1 Cup Finely Diced Green Pepper
½ Cup Finely Diced Sweet Onion
1 Cup Sliced Fresh Mushrooms
10 Strips Bacon (Fried & Chopped) OR
1 ½ Cups Diced Cooked Ham

Chopped Garlic
Extra Virgin Olive Oil
Olive Oil Cooking Spray
Salt & Pepper to Taste
Garlic Salt to Taste


Fry bacon, drain on paper towels and cool. Chop bacon and set aside in medium size mixing bowl.

Heat small amount of olive oil in an iron skillet; add chopped garlic, stirring constantly until lightly browned. Add chopped onion and green peppers; reduce heat and sauté until caramelized (about 8-10 minutes). Remove from heat, cool and add to the chopped bacon in mixing bowl. Set aside.

Preheat oven to 350º and spray (2) jumbo muffin tins with cooking spray; set aside.

Season sautéed mixture with salt, pepper and garlic salt to taste; add eggs and shredded cheese and mix until well blended.

Scoop egg mixture evenly into muffin tins and bake for about 20-25 minutes, or until eggs are set. Remove from oven and cool slightly. Remove from tins and place (6) muffins into gallon-size Ziploc bag and refrigerate for 8 hours. Use refrigerated muffins within 10 days of preparing or freeze for up to 2 months. They can easily be reheated in the microwave or portable 12-volt lunch box oven.

NOTE: You can use any combination of ingredients to suit your taste - ham & cheese; broccoli & cheddar; crab & monetary jack; etc.

 

The website has a lot on it. These are a few tidbits that readers leaving messages posted.


Red Bridge Beer

Chopin, Smirnoff and Ciroc are also non-gluten vodkas

Irish whiskey like Blackbush that is triple distilled

rum, which is typically not fortified with wheat distillations, but not vodka or bourbon unless we buy a brand made exclusively from potatoes or corn respectively, even the smallest amount, in a sauce for instance, will make us sick.





bottled lemon or other fruit juice like unsweetened cranberry juice as a substitute for cooking and salads

Distilled vinegar source must be identified. Apple Cider, rice or wine vinegar is fine, but distilled is usually made from grain. Most condiments are usually made with distilled vinegar, so be careful

balsamic (made from wine) can be used


Grits may or may not be to your liking, but it is ground corn, and can have cheese added or other ingredients. I think Paula Dean had a recipe not long ago that featured shrimp on it. In the Louisiana areas grits and shrimp is a favorite. You might want to try the instant single packet variety so it doesn't take as long to cook. I don't really like hominy, but it is corn also.

Mom used to make us cornmeal mush for breakfast in the winter, it is good too, but takes awhile to cook and is better maybe for the winter months.

Don't know if the corn tortillas are actually gluten free or not, but they would make good wraps for eggs and meat and veggies now that summer is here.

 

Sure glad I'm not into "fad diets!!!"

 

It's too bad this wasn't a fad diet, then you would know you would at least have the option to go off it or not. With celiac, you have no option or you reap the consequences of it.

I guess I need to study up on it more also since my daughter in-law is supposed to have it also. They are a 10hr drive away, so I haven't really had to mess with having something in the house she can eat, but they will be here for a few days at the end of May.

 

There's a big difference when medically you have to.

Now if we could get lil bit to go glutton free she could go gluten free! lol just kiddin', we know you are skinny as a rail.