Sunday, April 17, 2011

GF Chicken Noodle Soup

I know the title probably has scared you away. 'G F Chicken Noodle Soup,' sounds a bit bland right? Oh no, it is anything but that. In my opinion I think this soup is better than any gluten packed chicken noodle soup I have ever tasted. When I found out I had Celiac disease it was hard for me to stop using Campbells soups as bases for many of my recipes. But, I had to figure out how to rework some basics into my cooking.
I know it is almost summer and soup doesn't appeal to many of you. But, a rainy Spring day always has me simmering up a big pot of chicken noodle on my stove. Try it out. It will be a staple in your favorite recipe collection.

GF Chicken Noodle Soup

2 cups boiled chicken, chopped into bite sized pieces

10 cups water

6 Tablespoons Better Than Bouillon (chicken base) try Costco, they have the organic, low sodium one that I love

4 stalks of celery

2 cups of chopped carrots

1 tsp. poultry seasoning

1/4-1/2 tsp. ground cumin

dash of pepper

1 onion peeled and cut in half

1/2 bag Heartland GF corn/rice noodles Fusilli style (Walmart Super Centers)


I boil my chicken in a big 5 qt. pot. drain it after it is fully cooked. Chop into bite sized pieces. Refill same pot with 10 cups of water and let heat on medium for a few minutes. Then, add 6 heaping Tablespoons of the Better Than Bouillon. Add poultry seasoning, cumin & pepper to taste. Stir until it is dissolved.

Chop carrots first and add to broth. Then add the chopped celery. Add both halves of onion. I love the flavor not the actual onion chucks in my soup. Do what works for you:) Leave on medium to low heat to simmer for about 20-25 minutes.

Cook corn/rice noodles in a separate pot. Follow instructions on package. (Then they don't absorb all of the broth.) Drain once cooked & add to broth,chicken and veggies.

Monday, April 4, 2011

Really? They're Gluten Free???


When it is cold outside I always get the 'Baking Bug'. Today was one of those days. I had two large angry bananas staring at me and I knew that I had to bake.

Banana muffins remind me of my childhood. My mom always had me perched up at the counter smashing bananas and measuring ingredients. The finished product was always soo yummy. She always joked to see who would get the token soda ball in their muffin because we didn't stir the batter enough. I love banana muffins. Period.

So here is my manipulated recipe. Callie and I made it tonight and nobody knew they were gluten-free. Ryan saw me eating one and said, "Wait...are these gluten free?" I smacked him on the arm and Burke piped up with a half eaten muffin in hand," Really? They're gluten free?" I always take that as a compliment when I try to sneak in my recipes for everyone.


Awesome Banana Muffins


Preheat oven to 375. Line 12 muffin cups with liners. (SmithsMarketPlace has cute monkey liners that are foil lined. Reynolds StayBrite Baking Cups. I love them. I also use their damask patterns. So cute.)


Combine in a large bowl:

1 cup mashed ripe bananas

1/4 cup extra virgin olive oil

1 cup brown sugar

2 teaspoons Kirkland Signature Vanilla

3 teaspoons Ener-G Egg replacer added to 1/4 cup warm water

1/4 teaspoon rice vinegar(apple cider vinegar works also)


Whisk together in a separate bowl:

1 cup sorghum flour

1/2 cup potato starch

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoons xanthan gum

1 Tablespoon cinnamon


1 teaspoon nutmeg

Add dry ingredients into wet mixture and stir until smooth. If batter is too thick add a little rice milk or soymilk until batter is smooth- but thicker than cake batter.


I added in 1/2 cup mini chocolate chips (Enjoy Life have yummy gf & dairy free mini chips)

You can add walnuts or pecans if you like


Spoon final mixture into tins. Bake about 15-18 minutes. Toothpick should come out clean. As soon as they are cool enough to remove from pan put them on a wire rack asap-otherwise they get soggy. Freeze leftovers and pull them out and enjoy one by one.