Cobbler allergy free

INGREDIENTS:
2 cups fresh, frozen or canned peaches
1-2 tsp lemon juice (optional)
3 Tbsp coconut oil
1/2 tsp almond extract
dash of cinnamon (optional)
3/4 cups sugar
2/3 cup rice flour
1/3 cup tapioca flour
1 tsp baking powder
1/2 cup rice milk
1 tsp xanthan gum

DIRECTIONS:

Put fruit in 2 1/2 quart dish. Drip lemon juice over, if desired.
Make batter: Cream together melted oil and sugar then add almond
extract. Add milk, then rice flour, tapioca flour, xanthan gum and
baking powder. Mix well and spread over fruit. This will be thick. (You can always sprinkle a little brown sugar on top to help with caramelization. )

Bake at 350 degrees F for about 30-40 minutes. I bake until it starts to
look carmelized on top, which gives a bit of a crunch to go with the chewy middle) Serve warm with frozen treat of your choice. I personally like it served up with a little bit of rice milk if I don't have any dairy free ice cream on hand. My husband tells me it's delicious with vanilla ice cream. 

Divine Breadsticks

Divine Breadsticks

Adapted from melskitchencafe.com

*Makes about 6 large breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water

1 tablespoon instant yeast

2 tablespoons sugar

 1 1/2 cups brown rice flour

1 Cup Oat/chia flour (or just brown rice)

1 cup tapioca flour

1/4 cup ground flax

1/2 tsp xanthum gum

½ teaspoon salt

3 tablespoons olive oil (for the baking sheet)

Mix all ingredients (except olive oil) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread olive oil  onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) or Italian dressing.  Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Peach cobbler, yum

It was so tasty, we made it two nights in a row. It's really good if you let it Carmelize a bit on the top. In my oven, that means 35 min at 375 convection.

Glazed turkey meatloaf and baked kale salad

GF/DF and delicious. Even my 1 1/2 year old loved it!

Sunshine drop cupcakes

Example of a Meal Plan

Monday

Balsamic roasted veggies

Tuesday

salads

Wednesday

 chicken pot pie

Thursday

black bean sweet potato enchiladas

Friday

orange hoisin chicken

Saturday

hawaiian haystacks

(for this recipe I use brown rice flour instead of regular flour)

Sunday

eat with family

An informative video about Gluten Sensitivity and Celiac Disease

I subscribe to several Gluten free blogs/websites and the other day someone had posted this video. It is a bit longer but it is very informative, even for someone who has been eating GF for the past 4 years.

http://www.youtube.com/watch?v=DvK9KZy1xaw&feature=youtu.be&a

Enjoy!