Going Gluten Free? Here's What You Should Know...*

We each must begin our gluten free journey by initially taking the time to thoroughly educate ourselves.  By intentionally navigating the gluten free diet with good nutrition in mind, we find many benefits for improved health.

In recent years, the gluten free market has experienced significant growth. The good news is that those of us who are eating gluten free now have numerous options in the marketplace that did not exist previously. Pre-packed gluten free foods are a lifesaver for quick on-the-go meals and treats. But recent studies indicate that the health improvements that many people had initially hoped for when going on a gluten free diet, may not have materialized. Taking a look at the reasons why that may be the case, is certainly an important step to take in doing your due-diligence.

1. Are Gluten Free Foods More Nutritious Than Foods That Contain Gluten?

Take a quick trip through your supermarket shelves and you will find that most products labeled gluten free are anything but healthy. They are likely filled with sugar, refined flours, inferior oils, and other common allergens, or often inflammatory foods, such as corn and soy. And, as the gluten free market has grown to include name brand manufacturers, it is not uncommon to find high-fructose corn syrup, partially-hydrogenated oils, and artificial sweeteners, colors, and flavorings in many packaged gluten free foods!

Aside from the fact that these products don’t contain gluten, processed gluten free foods are rarely better for you than their gluten-filled counterparts.

2. Are GMO’s hiding in your gluten free foods?

GMO’s, or genetically modified organisms, are made by forcing genes from one species, such as bacteria, viruses, animals, or humans, into the DNA of a food crop or animal to introduce a new trait. There is now rising concern and some studies that have shown GMO’s in the American diet to be related to the increase in immune issues, faulty insulin regulation, changes to major organs and the gastrointestinal system. There has been a measurable increase since GMO’s were introduced into our diet (over the past 18 years) in the incidence of these and many other inflammatory illnesses. 

The most common GMO offenders are: corn, soybeans, canola, cottonseed, sugar beets, Hawaiian papaya, papaya from China, and some zucchini and yellow squash. Certified organic products cannot knowingly contain GMO’s, so if you purchase the foods as organic, you are usually avoiding GMO’s. 

  

Since most of us who are eating gluten free use corn (starch) and sometimes soy, especially in our flour blends, we need to consider finding gluten free products that do not contain corn and/or soy.

People switch to gluten free foods with good intentions, but the GMO’s hiding in many of these foods may inadvertently be making matters worse. Avoid GMO’s by buying products with the USDA organic seal or that have been verified by a third party, such as the non-GMO Project. 
(www.InstituteForResponsibleTechnology.org)

3. What about the rice?**

In late 2012, Consumer Reports released their original report about the arsenic being found in rice. Sixty rice products and varieties were found to contain measurable levels of arsenic. Anyone who eats rice needs to be aware that they may be exposing themselves to inorganic arsenic, a known carcinogen.

But people who avoid gluten need to be especially alert because so many gluten-free products contain rice! One way that arsenic is released into the environment is through the use of pesticides. Therefore it’s in the soil and water. Rice tends to absorb more readily than many other plants. Of great concern is that regular exposure to small amounts of arsenic can increase the risk of bladder, lung, and skin cancer, as well as heart disease and type 2 diabetes. There is no federal limit for arsenic in rice or rice products. Consumer Reports has been calling on the FDA to set one.  Organic rice takes up arsenic the same way conventional rice does, so one cannot rely or organic rice to have less arsenic. Children should rarely eat hot rice cereal or rice pasta. CR analysts found that those foods can have much more arsenic than initial reports showed.

In Summary...

That said, as you approach your gluten free lifestyle, consider focusing more on nutrient-dense real foods and also preparing your own from scratch. This is a good reason to use your gluten free cookbook!  A nutrient-rich diet should be loaded with fresh vegetables and fruits, naturally-raised (grass-fed if possible) meats, pastured eggs and possibly dairy, as well as healthy fats such as olive oil, coconut oil, olives, avocados, and nuts and seeds as tolerated.

*Parts of this commentary were adapted from an article in the Natural Grocers/Vitamin Cottage newsletter by Heather Pratt, MNT, 2014. 
Also reference Consumer Report’s article, January 2015: “The Truth About Gluten”.**Consumer Reports article, January 2015: “Arsenic in Your Rice: the Latest”.

Onion Rosemary Muffins

A unique savory & wholesome muffin. 
The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!

1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 egg
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced

Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for 
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture. 

Heat oven to 350˚F. Oil an eight or twelve muffin pan. 

Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix. 

Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean. 

Makes: Twelve small muffins or eight medium-sized muffins.

Notes: *Make the caramelized onions ahead of time.

From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...

Old Fashioned Country Biscuit

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting

1/2 t. salt

4 t. baking powder

1/4 t. baking soda

2 T. butter, chilled and chopped into pieces

2 T. coconut oil, chilled

1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down  into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and  arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read thermometer.

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a

little extra sugar to the recipe and sprinkle extra sugar on top of the

biscuits just before baking.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Lemon & Buttermilk Meringue Pie

Pie and coffee are the official fare when friends and neighbors in our small community get together to talk business, or just do some catching up. 
The rich, tangy, homemade flavor of this pie wins it a blue ribbon every time, and for thrifty cooks, a pie recipe that uses both yolks and whites of the egg is always a bonus. Enjoy!

Filling

2 T. GF flour blend

2 cups buttermilk

4 T. unsalted butter, melted

1/2 cup cane sugar

6 egg yolks, beaten

2 lemons, 1 zested and  both juiced

1 pre-baked 9 inch GF pie crust

Meringue

6 egg whites

½ t. cream of tartar

¾ cup of cane sugar

1 t. GF vanilla extract

Preheat oven to 325˚F.

Make the filling by sifted the flour into the buttermilk in a medium bowl and stir well until smooth. Bring water to simmer in the bottom of a double boiler and transfer the flour mixture to the top pan. Whisk in butter and sugar. Gradually whisk in the egg yolks. Cook, whisking constantly, until the custard begins to thicken, about ten minutes.

Remove from heat, whisk in the lemon zest and juice, and set aside to cool to room temperature. When the filling has cooled, pour it into the pre-baked pie shell and bake the pie until the custard is just set, for about fifteen to twenty five minutes. Remove from oven, turning the oven up to 350˚F. Transfer to a rack to cool.

While the pie cools, make the meringue* by beating the egg whites with the cream of tartar in a bowl until stiff peaks form. Gradually beat in the sugar until the meringue appears glossy. Beat in the vanilla. Generously spread the meringue in a swirl pattern over the top of the pie.

Bake the pie for ten minutes more or until the pie is cooked through and the meringue is slightly browned. Transfer the pie to a rack to cool for ten minutes, then move to refrigerator to cool further. Slice when pie is completely firm.

Makes: One nine inch pie.

Notes: *This is a lot of meringue. Ideally, you will only need about 3 egg whites for this (nine inch) pie topping. I would recommend whipping all six of the egg whites as directed and make meringue cookies (yes, you have a bonus cookie recipe included with the pie!)with what is leftover after topping the pie. Place the meringue cookie dollops on parchment that is placed on a cookie sheet, top with some sliced almonds and bake for 1½ hours at 200˚F. Cookies should be crunchy on the outside and chewy on the inside.

This recipe is taken from my second cookbook:

"The Farmer's Daughter Cooks Gluten Free: gluten free recipes that celebrate back to basics, wholesome and comfort foods."

To view a Youtube slide show "tour" of The Farmer's Daughter Cooks Gluten Free, click this link...

Snowball Cookies

The secret ingredient in this cookie is ricotta cheese! This is a wonderful, slightly crunchy on the outside, moist and chewy on the inside cookie.

2 cups GF flour blend
1 t. baking powder
½ t. baking soda
Pinch of salt
½ cup butter (one stick)
1 cup sugar
1 egg
1 cup ricotta cheese
1 t. GF vanilla or maple extract

 Glaze
1 cup powdered sugar, 2 T. milk
1cup coconut flakes for garnish

Heat oven to 350˚F. Coat 2 baking sheets with non-stick cooking spray or parchment.

Whisk flour, baking powder, baking soda and salt together until blended; set aside. Beat butter and sugar together until blended. Add egg, ricotta and vanilla and beat until combined.

Mix flour mixture into liquid mixture until blended. Chill dough for one hour, if desired.

With oiled hands, roll dough into rough one inch balls OR just scoop out portions with a teaspoon. Place onto cookie sheets two inches apart. Bake at 350˚F for 15 minutes or until lightly browned around the edges of cookies. Cool on a rack.

Glaze
Beat powdered sugar and milk until well blended. Dip tops of cookies into glaze and sprinkle with coconut. Set aside on waxed paper until glaze has hardened.

Makes: Three dozen cookies.

This recipe is available in my first cookbook: 
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking" www.celiacdiseaseinfo.org

 

Pork Carnitas Tacos with Tomatillo Salsa

What do you do with tomatillos, or those ugly little green tomato-looking things with husks on them? You make a wonderful tart and savory green salsa that is great with pork carnitas.

This is classic Mexican food at its best. And also my favorite go-to taco recipe. Enjoy!

Carnitas

2 1/2 pound organic pork shoulder, cut into chunks

3 t. dried oregano

2 t. fresh ground pepper

1 t. sea salt

1 t. ground cumin

1 onion, cut into chunks

3 whole garlic cloves

Juice of three limes

12-16 GF, organic corn tortillas

2 ripe avocados, sliced

Fresh cilantro

Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the pork with a fork.

Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro and cabbage.

Tomatillo Salsa

1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)

1/2 cup onion

1 large clove garlic, optional

1 cup cilantro leaves, loosely packed

1 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Lamb Shank and Bacon Stew with Root Vegetables

My favorite hearty lamb stew with rich, earthy flavors is made in the crock pot. The perfect dish for a cool Fall or Winter day!

½ pound of bacon

2 lamb shanks

2 T. GF flour

1-2 large onions, thinly sliced

2 t. garlic, mashed

1 t.salt 

½ t. pepper

Root veggies options

6 red potatoes, chopped

2 turnips, chopped

2 beets, chopped

4 carrots, slices

2 parsnips, chopped

1 T. fresh thyme or 1 t. dried thyme

2 cups GF broth

1 cup semi dry red or blush wine*

4 t. GF soy sauce or 3 T. Braggs Liquid Aminos

½ pound mushrooms, chopped (optional)

4 T. fresh parsley, minced (as garnish)

Fry the bacon until almost crisp. Drain off all but around 3 T. grease and set aside the bacon. Dust the shanks with the 2 T. flour, saute the shanks in the remaining grease, browning on all sides. Place the shanks in the bottom of the warm crock pot with the bacon.

Saute the garlic in the remaining fat. Remove and set aside. Saute the onions in the remaining bacon grease until brown and caramelized. Add the garlic and onions to the crock pot with the lamb. Add salt and pepper.

Now add the chopped root vegetables and thyme to crock pot. Mix together the liquid ingredients and pour over the top of the crock pot ingredients. Let the crock pot simmer on low for 8-10 hours, or until the meat falls from the bone. The last hour you may choose to remove the bones, throw in the mushrooms and adjust seasonings.

Garnish with parsley and serve in crocks or bowls with GF bread or baguettes.

Makes: Ten servings.

*Notes: I used our home made cranberry wine, which was a semi dry, amber-colored wine.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

 

My Best Baked Herb Crumb Chicken

I have to admit that taking a picture of chicken legs was probably one of the most difficult things that I have ever photographed. No way does the picture do these drumsticks justice! 

That said, keep an open mind here. 

Whether it's with summer barbeques and picnics or when a cold winter day dictates having comfort food, this recipe is one of my favorites. Chicken is always the star for me. I am a self-professed "chick-a-holic".

And when I think of baked chicken,  this is my favorite recipe from over the years. Nutty, yummy, low carb baked chicken breading that is crunchy, savory...with an herb-packed punch!

Adapted GF from Nancy W. in Banning, Ca, and her 1980’s recipe. Based on an herb-crusted baked chicken served at Whole Earth Restaurant in Santa Cruz, Ca.

3 pounds of chicken thighs or drumsticks

¾ cup of buttermilk or ½ cup fresh squeezed lemon tossed with ¼ cup olive oil

1 T. salt

1 cup almond meal*

1 cup GF bread crumbs**

½ cup organic corn meal

½ cup Parmesan, grated

1 T. smoked paprika, 1 t. garlic powder, 1 t. onion powder, ½ t. sea salt (optional), 2 t. dried thyme, 2 t. dried rosemary,

Soak chicken pieces in the buttermilk-salt or lemon-olive oil-salt mixture for several hours or over night. Toss the crumb coating ingredients and spices together and refrigerate until ready to prepare chicken.

Preheat oven to 325˚F. When ready to bake, pull the chicken from the liquid marinade, and dip chicken into the crumb mixture and coat well. Bake on an oiled cookie sheet for an hour or until meat near the bone is no longer pink.

Makes: 4-6 servings.

Notes: *Ground almond meal is available and inexpensive at Trader Joe’s markets. **Make your bread baking “rejects” into crumbs and place in the freezer and save for breading for dishes like this.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

 

Thai Chicken Lime-Coconut Curry Soup...low glycemic and good for you!

Recently, I have become more aware of the very high glycemic index of many of the gluten free foods that we routinely prepare and purchase while being required to stay on the gluten free diet. 

With type II diabetes in my family, and now finding myself heading in that same direction, I have had to take a long, hard look at what I am eating and also, what I am suggesting to other celiacs in the form of my recipes. Statistics are showing us that now diabetes has become epidemic even among children in this country. A very high glycemic gluten free diet may be adding to the problem for celiac children.

So, in an attempt to "change my ways", from this point forward I will be posting recipes to my blog that are very low glycemic and wholesome....but still as tasty as possible! This soup is to fabulous...and also great for a head cold!

Here goes...

Thai Chicken Lime-Coconut
Curry Soup

Aromatic and satisfying with Thai flavors. The sweet potato adds a natural sweetness and reduces the need for barely any sugar in this recipe.

4 cups chicken stock

5 garlic cloves, roughly chopped

2 ½ T. fresh ginger, roughly chopped

1 T. green curry paste

2 t. coriander seed

1 t. cumin

½ t. peppercorns

¾ cup cilantro leaves and stems

8-12 ounces lite coconut milk

¾ cup shallots, sliced

1 cup mushrooms, sliced

1 carrot, peeled and shredded

½ sweet potato, peeled and thinly sliced

1 boneless chicken breast, thinly sliced

1 T. fish sauce

2 T. lime juice, freshly squeezed

1-2 T. agave syrup or a smaller amount of a sugar substitute, such as stevia

1 jalapeno, thinly sliced and seeded

Garnish: ½ cup minced cilantro, and ½ cup coconut flakes.

In a pot on the stove, heat the first eight ingredients through cilantro. Bring to boil and simmer on low for 25 minutes. Now strain broth over a bowl using a fine mesh strainer. Return broth to pot and add coconut milk, the vegetables and chicken. Cook for about 7 minutes, or until the chicken is cooked through.

In a small bowl, combine the fish sauce, lime juice, sweetener, and jalapeno. Stir and add mixture to the soup. Garnish and serve hot.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show 
"tour" of the cookbook, click this link:

http://www.youtube.com/watch?v=zYVft_duuSo

Applesauce Cake Loaf (gluten free and low sugar)

 
This very low sugar version of applesauce cake is wonderful dusted with just a little powdered sugar! The applesauce that I used was home made using my neighbor’s apples from their orchard. :-)

1¾ cup gluten free flour blend

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. salt

2 eggs

½ cup unsalted butter, melted and cooled

½ cup coconut* or regular sugar

¼ cup honey

1 cup unsweetened applesauce

½ cup raisins

½ cup nuts, chopped

Preheat oven to 350˚F. Spray an 8 x 4 inch loaf pan with GF cooking spray.

Sift together dry ingredients, spices, and salt. In separate bowl, beat the eggs until light and frothy. Add the butter. Add the sugar and honey and mix well. Add the applesauce, raisins, and nuts.

Mix the flour mixture with the egg mixture and do not over blend.

Pour into loaf pan and bake for 45 minutes to an hour or until toothpick comes out clean. Slice to serve.

Makes: One loaf. 
Notes: *I use coconut sugar due to its low glycemic index. It has a caramel like flavor.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Mediterranean Chicken

Ounce for ounce, sun dried tomatoes have about twelve times the amount of lycopene, a proven anti-oxidant, as raw tomato. Enjoy this simple recipe with a touch of Mediterranean flavors.

2 whole, boneless, skinless chicken breasts

¾ cup GF flour blend

Fresh ground pepper

2 T. olive oil

1 T. butter

1½ cups dry white wine or champagne

1 cup heavy cream (or reduced fat half and half)

1/3 cup sun dried tomatoes, julienned

1 cup Mozarella cheese, grated

2 T. Parmesan, grated (optional)

2 T. parsley and basil, finely chopped

Split breasts to make a total of four. Combine flour and pepper in a zip lock bag and toss chicken in the mixture until coated. Set aside. Heat the oil and butter over medium high heat. Add chicken and brown on both sides; about 4 minutes total. Add wine. Increase heat quickly to boil until mixture begins to thicken. Reduce to simmer and poach chicken for about 4 more minutes. Remove chicken to a platter and cover to keep warm.

Raise heat in skillet and continue to cook the wine sauce, reducing amount to one half. Add cream or half and half to mixture and cook through; do not overcook. Add tomatoes and heat through. Plate the chicken and pour sauce over the top. Garnish with the cheese,  parsley and fresh basil.

Serve over gluten free pasta.

Makes: Two to four servings.

Walnut-Rosemary Herb Bread

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups GF flour blend + 1 to 2 t. extra xanthan

¼ cup buttermilk powder

1 t. salt

5 t. rapid rise yeast

3 eggs, room temperature

1 t. apple cider vinegar

½ cup extra virgin olive oil, plus 3 T. to use in Dutch oven

1 T. honey 

1 1/2-1 3/4 cups water, warmed to 110-115 degrees

2-4 T. fresh rosemary, finely chopped

½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.


In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for at least 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2 tablespoons of olive oil in a 2.5 quart enameled, cast iron Dutch oven, or ceramic oven proof casserole dish.Place the baking vessel without the lid on, in the oven and allow to preheat. After the dough has rested, gently scrape the bread dough into the pre-heated baking vessel. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough if necessary.

Pour the remaining olive oil down the sides and over the top of the dough. Cover with a lid** and bake for 45 to 60 minutes, or until an instant read thermometer inserted into the middle of the bread reads 205˚F degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from container and let cool somewhat before cutting. Eat this bread fresh or allow to cool completely and then freeze.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free." To watch a Youtube slide show "tour" of the cookbook, click this link:
http://www.youtube.com/watch?v=zYVft_duuSo

Toasted Coconut Buttermilk Cupcakes

Richly decadent
bakery-style cupcake.
Worth the effort!

½ cup of butter
1¼ cups sugar
3 eggs, room temperature
2 t. GF coconut extract
2 cups GF flour blend              

1 t. baking powder
1t. Baking soda
1 cup buttermilk
1 t. GF coconut extract

2 cups shredded toasted coconut *

Preheat oven to 350˚F. Line muffin pan with paper liners.

Combine butter and sugar with a mixer, mixing on medium speed for a full five minutes. Add one egg at a time, followed by the extract flavoring.

In a separate bowl, mix dry ingredients. Add a third of the dry ingredients to the batter and mix, alternating with a third of the buttermilk. Repeat until all ingredients are incorporated into the batter. Pour into lined muffin tins, about 2/3 full. Bake about twenty minutes, or until toothpick inserted into the center of muffin comes out clean.

*Toasted Coconut Frosting:
Toast approximately two cups of natural coconut flakes by spreading onto a baking sheet and baking at 350˚, stirring occasionally until golden brown for about ten minutes. Add 1½ t. GF coconut extract in place of the vanilla extract in any basic cream cheese frosting recipe. After frosting the cupcakes, sprinkle frosting with the toasted coconut.

Makes: About 24 cupcakes.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Gluten Free SW Style Pinwheel Appetizers

Two words: Sonoma Wraps.

One of the very first gluten free purchased bread-type product (that I have experienced) that does not disintegrate in your hands, turn tough and leathery, or dry out.

Here I have used them for the famous pinwheel appetizers that are typically created with flour tortillas. For years, I have been envious of everyone enjoying those at parties.

These wraps are also fabulous for wrapped sandwiches and the answer to packing a sandwich for lunch or travel…that will remain INTACT. Actually, packing a wrap. (A friend just left for Europe with these in tow.)

This wrap, formulated with teff flour, is truly a gift to celiacs and those required to eat gluten free. From La Tortilla Factory in Santa Rosa, California: www.latortillafactory.com.

(By the way, I am in no way affiliated with this company; just totally thrilled with the product!)

8 ounces of cream cheese

½ cup sour cream

2 ounces can chopped green chiles, drained

2-4 ounces of olives, chopped and drained

½ cup pepper jack cheese, grated and packed

2 T. salsa, plus extra for dipping

1/2 cup green onion, chopped

1 cup fresh spinach, chopped

1 package Sonoma gluten free and wheat free wraps

Mix all ingredients together and refrigerate. Heat wraps according to mfg. directions; 30 seconds in microwave per side. Allow to come to room temperature.

Spread mixture evenly over wrap and all the way to the edges of the wrap. Add the other ingredients to each wrap and roll up tightly.  Skewer each with toothpick if desired (not necessary). Wrap up in a moist tea towel and refrigerate until ready to slice. When ready to serve, slice each tube into five pieces. I did not use the end slices.

Use extra salsa for dipping sauce. Enjoy!

Makes: 24-30 appetizer pinwheels. 

For more info on my cookbooks, go to:

http://www.celiacdiseaseinfo.org

Diane's Classic Fried Potato Wedges

Diane’s Classic Fried Crunchy Potato Wedges

These are so crunchy you can hear someone biting into one all the way across the room! Truly a gluten free treat.

1½ cups GF flour blend

1/3 cup organic corn meal

1 cup low fat buttermilk

2 large baking potatoes, peeled, cut into 12 wedges (six per potato)

2 cups (or less) non-GMO cooking oil

Seasoning Salt

1 T. salt

1 t. garlic powder

1 t. cayenne

1 t. paprika

½ t. sugar

Ranch Dressing Dip

4-8 T. low fat bottled GF ranch dressing, to taste

1/2 cup each sour cream and low fat GF mayo

½ cup plain yogurt

After peeling potatoes, cut lengthwise in half, then cut each half in half, then each piece in half again. Cook potato wedges on a plate in microwave for 8 minutes. Lay out on baking sheet that is lined with paper towels to cool and absorb moisture.

Lay out three empty bowls or trays in a row for dipping potatoes. Mix together flour and cornmeal and place in the two outer bowls or trays (the tray or bowl farthest away from your stove or deep fryer will need less of the flour; the final dip of the flour after the dip in the buttermilk uses more). Place buttermilk in the center bowl or tray. Dip potatoes in flour/corn meal mixture, then in the buttermilk, then the flour again. Shake off excess and place in deep fryer or 2 inches of hot oil and fry until golden; about 7 minutes. Remove with slotted spoon to drain on paper towels. Fry all of the wedges.

While wedges are frying, mix seasoning and ranch dressing dip.

Toss the potato wedges in the Seasoning Salt. Dip in Ranch Dressing Dip and enjoy! Serve warm.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-