Bread Crumbs, Gluten-Free

Posted on March 12, 2018 by Becky

 

 

 

 

 

 

Lots of recipes call for bread crumbs.  Instead of paying a fortune for them, make them at home for a fraction of the cost, and they taste better.

Instructions

Heels of gluten-free bread loaves, or regular slices if heels are not available.

The number will depend on the amount of crumbs needed, but it doesn’t take much to make a lot of crumbs.

We keep a freezer zip-lock bag in the freezer, and when a new loaf of gluten-free bread is opened, we take the heels out, and put them in the bag.  That way, they are ready when needed for crumbs.  However, you can use regular slices, too.  Tear slices of bread into at least four pieces.  Put a few pieces at a time into your blender.  With the blender lid on, pulse the bread until crumbs form.

These are now ready for use.  If you want flavored bread crumbs, add one of the following:  Italian herbs or cumin, or an idea of your own.  What is used will depend on what the crumbs are being use for.  Add to taste.

Posted in Gluten Free Bread & Rolls, Gluten Free Recipes, Gluten-Free Main Dishes, Gluten-Free Pasta & Rice | Tagged , , , , , , , , , , , | Leave a comment

Olde Fashioned Colonial Gingerbread, Gluten-Free

Posted on March 12, 2018 by Becky

This is based on gingerbread  from Colonial American times.  It can be served warm with whipped cream or other gluten free toppings.

  • 2/3 cup Butter or cooking oil
  • 3/4 cup Swerve or Sweetener of choice–Honey, Brown Sugar, etc.
  • 1 cup Molasses
  • 2 Eggs
  • 4 cups Chuck’s Blend of Gluten-Free Flour**
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Xanthan Gum
  • 1 cup boiling Water
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon cinnamon, if desired

Cream together the butter and Swerve until very light. Add the molasses and eggs, beating well. In a separate bowl, stir together the gluten free flour, soda, sea salt, xanthan gum, ground ginger, and cinnamon–if desired.  Add to the creamed mixture alternately with the boiling water, beating after each addition. Bake in a well-greased 16″ x 10″ x 24″ pan, or what you have that is close to that, at 350⁰ F for about 50 minutes–or until knife inserted in center comes out clean. Cool a few minutes before removing from the pan.  Cut in squares to serve.  When cool, wrap or put in a covered container. The flavors of this cake blend together, and tastes even better the next day.

**Chuck’s Blend of Gluten-Free Flour

Unlike cooking with wheat flour, gluten-free flours really don’t work in a standalone way.  To taste and cook more like the wheat flour version, a combination of multiple gluten-free flours needs to be used.  For most recipes, we like this blend that Chuck makes:

  •  8 cups Brown Rice Flour
  • 4 cups Potato Starch
  • 2 cups Tapioca Flour

Blend these flours together really well.  Keep in a tightly, covered container (like Tupperware).  Use when a recipe calls for gluten-free flour.

Posted in Gluten Free Recipes, Gluten-Free Desserts | Tagged , , , , , , , , , | Leave a comment

Surprisingly Delicious Cabbage & Pasta, Gluten Free

Posted on March 12, 2018 by Becky

I can’t stand cabbage, but I love this.  Give it a try, you will not be disappointed!

Ingredients

  • 1 (12 ounce) package gluten free shaped pasta*
  • 1 cup butter, no substitutions**
  • 1/2 medium head cabbage, chopped
  • 1 medium onion, chopped
  • 3-4 teaspoons chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper.  Sauté 15 minutes, or until the cabbage and onion are tender.
  3. In a large bowl, toss together the cooked pasta and the cabbage mixture. Serve warm.

*I like bow ties but use shape of your choice.

**It is very important real butter is used, not margarine or anything else.

Posted in Gluten Free Recipes, Gluten-Free Side Dishes & Vegetables | Tagged , , , , , , , , | Leave a comment

“Found in Translation: An unforgettable mission trip where faith, obedience, & forgiveness intersect” by Roger E. Bruner

Posted on March 11, 2018 by Becky

Wow, I Found Myself!

Kim was living the life of a pampered southern girl, when she meets Christ in a personal way.  After that, her life takes a U-turn.  Determined to share what she has found, Kim volunteers to go on a mission trip.  Even though Kim’s soul changes completely, the rest of her still has a long way to go.

For instance, because of her habit of not reading her email, she is unaware the mission trip has changed.  They will now be going to a remote location that has been flattened by a tornado, has no running water, and sleep will be outdoors on the ground. Kim is not prepared to rough it.

Additionally, her lack of attention causes her to miss her airplane flight, which results in a several hours of delay for everyone else on the mission trip.  To say she gets off to a rocky start with the group is putting it mildly.  In fact, only one person, Aleesha, doesn’t seem upset with her. The whole idea of this trip, Kim thought, was to change people’s lives.  Instead, this experience is life-changing for her.  It is also one of the most difficult things she has lived through.  She experiences frustration, physical injury and intense hostility–especially from one team member.  But deep friendship and angelic encounters also await her.I liked this book very much.  As the story goes along, the reader is pulled in more and more, and this volume becomes a real page turner.  The relationships Kim develops with Aleesha, along with some of the villagers, are heartwarming.  As a new convert to Christ, Kim has a problem giving up old habits, including the use of profanity, although the actual words are not given in this volume.  Her struggles show her to be like the rest of us who must work hard to get rid of habits. Found in Translation is part of the Altered Hearts Series, but the story definitely stands on its own.  This 5-star book is in the young adult category, but will appeal to all readers.  I recommend it to all readers who like well-written, or true-to-life fiction.

All opinions expressed are my own, and I was not required, or influenced, to give anything but an honest appraisal.

The Author’s Website:  http://rogerbruner.com

The Author’s Twitter:  https://twitter.com/RogerBruner

The Author’s Facebook:  https://www.facebook.com/roger.bruner

The Author’s Contact:  Roger E. Bruner, 10369 Colonial Estates Circle, Glen Allen, VA 23059

Posted in Book Reviews | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

“Winning the Battle for the Night” by Faith Blatchford

Posted on March 5, 2018 by Becky

Mr. Sandman….

Has God spoken to you in your dreams?  Do you want to catch some zzz’s, but have a hard time getting them?  Do you catnap but never get good, lengthy sleep?  Then this book is for you.  It will help if you have trouble going to sleep, or if you have a problem staying that way.  It also suggests ways to get rid of nighttime fears, allowing sleep to take place the way God intended.  The author knows what she is talking about because she spent many years getting very few hours of slumber.  Sleeping very much, she thought, was a waste of time, so she purposely filled her day and night with lots of activities that left little time for much shut-eye.

Does God still speak to His people in their dreams?

Many of the people around the author were having lots of dreams.  They remarked that they were sure some were from God, and they received blessings or instructions from them.  The author truly believed them, and that God still speaks through dreams.  But not devoting much time for sleep was causing her to miss out on a possible God dream. Our bodies are designed to dream only after we receive a certain amount and level of sleep.

Ms. Blatchford reveals how she went from someone who slept very little, and never had dreams, to someone who now experiences lots of dreams, along with much more sleep.  It didn’t happen overnight, but she got there with prayer, patience and changes made to help promote good sleep—and all without drugs.  Most important of all, she now has dreams that she knows are from God.

This is not a dream interpretation book, although she does recommend a good book for that.  Instead, she has very good tips for dealing with dreams, even disturbing ones.  In the back of the volume are some declarations or prayers to say to help experience sound sleep and dreams.  Throughout the book, are fascinating examples of dreams others have had, and the results from them. 

The author has written this in an easy-to-read manor, and from a Christian viewpoint. I have been a victim of sleep changes that were a big clue to a serious health problem, so don’t discount visiting a doctor for possible medical issues. I liked this five-star book very much, and highly recommend it.  If you aren’t dreaming, sleeping poorly, or wondering if God is speaking to you, pick this volume up.

Chosen Books, a division of Baker Publishing, has provided bookreadingtic with a complimentary copy of Winning the Battle for the Night, for the purpose of review.  I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.

The Author’s Website:  www.faithblatchford.com

The Author’s Twitter:  https://twitter.com/Age_to_come

The Author’s Facebook: https://www.facebook.com/agetocome?ref=br_rs

Posted in Book Reviews | Tagged , , , , , , , , , , , , , , | Leave a comment

Tropical Pineapple-Apple Gelatin, Gluten-Free

Posted on March 4, 2018 by Becky

Nothing beats the taste of made-from-scratch gelatin!  It is very easy to change the flavors of the sparkling water, apple juice, fruit spread and/or added fruit to get a completely different taste. 

Ingredients  

  • 1 cup Flavored Sparkling Water of choice*
  • 1 can crushed pineapple packed in unsweetened juice, drained—save the juice
  • 6 tablespoons unflavored gelatin**
  • 3/4 cup Swerve, or sweetener of choice—taste, you may need more
  • 4 ¾ Cups Unsweetened Apple Juice
  • 3 Tablespoons all fruit spread, pineapple, seedless raspberry, or apricot, etc.***
  • 2 Cups Ice cubes

Instructions

  1. Drain juice from the crushed pineapple.
  2. Pour carbonated water into a saucepan along with 3 ¾ cups apple juice.
  3. In a bowl, stir together 1 cup apple juice and all the juice drained from crushed pineapple. Sprinkle gelatin powder over the top and let soften for 5 minutes, then add to the saucepan.
  4. Add spreadable fruit.
  5. Turn the heat on to medium-low and bring the mixture to a simmer.
  6. Mix until gelatin is dissolved.
  7. Turn off heat and add Swerve. Stir until completely dissolved.
  8. Pour into a 9 x 13” baking dish, or bigger.
  9. Stir in 2 cups ice cubes and stir gently until jello thickens to about half way set. After it partially thickens, remove any remaining ice cubes.
  10. Add the crushed pineapple, stir until completely mixed.
  11. Refrigerate overnight or until jello is set.  Cut into squares and serve.

*We used La Croix Curate Pineapple-Strawberry Sparkling Water.

**We used Great Lakes Brand Unflavored Gelatin, Porcine.

***We used St. Dalfour Pineapple-Mango all fruit spread.

Posted in Gluten Free Recipes, Gluten-Free Desserts | Tagged , , , , , , , , , | Leave a comment

Saucy Spaghetti, Gluten-Free

Posted on March 2, 2018 by Becky

Our sauce can be used by itself over pasta, or with the addition cooked ground meat, or meatballs. 

Our Spaghetti Sauce

  • 4  8-ounce cans Tomato sauce
  • 2  Tablespoons Swerve or Sweetener of choice
  • 1  Tablespoon Italian Seasoning
  • 1  Tablespoon dried Basil
  • 1  Tablespoon minced garlic

Mix together and gently heat on low; simmer about ten minutes, or until warmed throughout.  Stir often so it doesn’t scorch.  Cooked meat balls or cooked ground beef, pork or chicken can be added to this.  If desired, stir in meat of choice, and continue heating five to ten more minutes.

Serve over cooked, gluten free pasta. *  Cheese may be sprinkled over the top.

*My favorite is Jovial Brand of Capelli Gluten-Free brown rice pasta

Posted in Gluten Free Recipes, Gluten-Free Pasta & Rice | Tagged , , , , , , , | Leave a comment

Our Favorite Meatballs, Gluten-Free

Posted on March 2, 2018 by Becky
  • 1 lb. ground Chicken      
  • 2 lb. ground Pork
  • 1 Onion, finely chopped
  • 2 Eggs, beaten
  • 2 Cups gluten-free Bread Crumbs**
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons chopped Garlic
  • Salt & Pepper to taste

Heat oven to 350⁰ F.  Mix all ingredients together really well–we use our hands.  Then make into meatballs about the size of ping-pong balls.  Line cookie sheets or big baking pans with paper towels, and put meatballs on them.  Bake in preheated oven about 30 minutes.  Use a meat thermometer to make sure they are done–testing at 160⁰ or above. Discard paper towels after removing meatballs.

These meatballs can be served with spaghetti sauce.  Add the number of meatballs wanted to the spaghetti sauce and heat for five minutes.  Serve over gluten-free pasta.  My favorite kind is the Jovial Brand of Capelli Gluten-Free brown rice pasta.  (I’m not getting anything for endorsing this, it is just my favorite kind.)

These meatballs can also be used in Beef Stroganoff.

Hamburger may be used to replace one or both ground meats.

**To make bread crumbs:  We save all the heels from the loaves of gluten-free bread.  We keep a zip-lock bag in the freezer, and when we open a loaf, take the heels out, and put them in the freezer bag.  We have them ready when we need them for crumbs.  However, you can use regular slices, too.  Tear slices of bread into at least four pieces.  Put a few pieces at a time into your blender.  With the blender lid on, pulse the bread until crumbs form.

 

Our Gluten-Free Spaghetti Sauce:

  • 4  8-ounce cans Tomato sauce
  • 2 Tablespoons Swerve or sweetener of choice.
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon dried Basil
  • 1 Tablespoon minced garlic

Mix together.   Gently heat.  You can add cooked meat balls or cooked ground beef, pork or chicken to this.  Gently heat, and serve over gluten-free pasta.

You can also use this as a pizza sauce.

Posted in Gluten Free Recipes, Gluten-Free Main Dishes | Tagged , , , , , , | Leave a comment

Chuck’s Wonderful Barbequed Chicken Thighs, Gluten-Free

Posted on March 2, 2018 by Becky

This is a great alternative to chicken wings, without the bother of bones, and is a lot easier to eat!

  • Boneless chicken thighs, 12–or adjust to your liking 
  • Roasted Garlic and Herb Seasoning*
  • Barbeque Sauce**
  • Aluminum Foil

Lay the chicken thighs on a plate or platter, sprinkle with Roasted Garlic and Herb Seasoning to taste.

Put the chicken thighs on the rack of a gas grill, on the lowest temperature. Cook the thighs nine minutes, and then turn them for nine minutes on other side.  Continue cooking for nine minutes, turning and cooking nine minutes on the other side, doing this so each side cooks a total of three times of nine minutes each.

Move the chicken to a clean plate or platter. Then take a piece of aluminum foil big enough to cover at least 1/3 of the grill.  Lay foil on the rack of the grill, and put the chicken on top of the foil.

Generously apply barbeque sauce to the tops of the chicken, then turn over and cook 2 minutes.  Next turn them over with bottom sides up, and apply barbeque sauce to the bottom sides of the chicken.  In that position, cook the thighs two minutes.  Repeat sauce application and turning, cooking for two minutes on each side.  In summary, each side gets two applications of sauce, and is cooked two minutes after each application.  Doing this will make sure each side’s sauce is caramelized, but not burnt.

A cooking thermometer can be used to make sure the meat is completely done.  Using clean utensils and a platter, remove the chicken and serve.

This actually cooks quickly and is easy!

*We use Weber Roasted Garlic and Herb Seasoning.

**We use Gates Sweet and Mild Bar-B-Q Sauce, or use sauce of your choice.

Always make sure ingredients are checked to make sure they are gluten-free, because ingredients can change.  When using raw chicken, make sure hands, counters and tools are washed completely before and after to avoid food borne illness.

 

Posted in Gluten Free Recipes, Gluten-Free Main Dishes | Tagged , , , , , , , , , , | Leave a comment

Our Easy Gluten-Free Ribs with Jason’s Rub

Posted on February 28, 2018 by Becky
  • 2 1/2 lbs (about) Pork Spare Ribs
  • Jason’s Rub*

Preheat oven to 275⁰ F.

Rinse ribs well.

Grease a large baking pan,  with oil or shortening. Place ribs in a single layer in the pan.  Sprinkle secret rub all over top until everything is completely covered, patting it down to make sure it sticks.

Bake at 275⁰ for 3 hours, uncovered.

These are delicious made this way, and are easy to do.  But we also think they are wonderful if made in a smoker.

 

Jason’s Rub*

  • 8 parts sea salt
  • 4 parts ground black pepper
  • 1 part Webber Chicago Steak Seasoning, we use the kind in the grinder

Mix together well and store in a covered container. Keep in pantry to use as needed.

Posted in Gluten Free Recipes, Gluten-Free Main Dishes | Tagged , , , , , | Leave a comment