Gluten Free Noms!

Should I start this blog again?

Mon, 11 Mar 2013 03:18:20 -0400

What do you eat?

Mon, 30 Apr 2012 17:32:34 -0400

I’ll admit it. I’ve fallen off of the gluten free wagon…and...

CORNBREAD STUFFING This recipe is my mom’s. She just threw it together last year and it came...

Mon, 21 Nov 2011 17:52:00 -0500

CORNBREAD STUFFING This recipe is my mom’s. She just threw it together last year and it came...

How to find a gluten free turkey for Thanksgiving!

Mon, 21 Nov 2011 16:47:24 -0500

How to find a gluten free turkey for Thanksgiving!: Did you know a turkey can contain gluten? I...

Gluten Free Noms now has a Twitter!

Mon, 21 Nov 2011 15:08:21 -0500

Gluten Free Noms now has a Twitter!: For all of you tweeters, check out and follow the new Gluten...

Thanksgiving is finally upon us!

Sat, 19 Nov 2011 14:19:11 -0500

Thanksgiving is my favorite holiday. Today my mom and I are making stuffing (gluten free cornbread...

Sorry that I've neglected this blog!

Thu, 13 Oct 2011 10:46:12 -0400

I’ll be back with some of my favorite recipes from around the web soon!

STARBUCK’S CARAMEL APPLE SPICE. Recipe and photo from A...

Fri, 30 Sep 2011 18:09:21 -0400

STARBUCK’S CARAMEL APPLE SPICE.

Recipe and photo from A Law Student’s Journey

Cinnamon Dolce Syrup (from Starbucks!)
Apple Juice
Caramel Sauce
Whipped Cream (optional)

Directions:

If you are a whipped cream person (which I am not!) this is where you put the whipped cream on the top! Then top it off with caramel sauce! If you want to get technical (…and boy are they picky when you work there!). The caramel should be in a swirl shape on the top…but go crazy and make fun designs! For a single cup (and by cup I mean tall size of sbux so 12 oz), add apple juice (12oz or so) add 3 pumps of Cinnamon Dolce (1 pump= about 2 Tbs) you can always add more if you’d like! Then go ahead and heat it up in the microwave like you would any other hot beverage (if you are doing this for a party, just put it over the stove).

Makes one 12 oz drink.

DONUT HOLES MADE WITH GF BISQUICK. Recipe and photo from Gluten...

Fri, 30 Sep 2011 17:58:00 -0400

DONUT HOLES MADE WITH GF BISQUICK.

Recipe and photo from Gluten Freely

Vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 cups Bisquick® Gluten Free mix
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 cup buttermilk
1 egg, beaten

Directions:

In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside. In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar

Makes 24 donut holes.

I'm thinking about starting to do gf food reviews.

Wed, 28 Sep 2011 14:52:46 -0400

Yes? No? Maybe? Anyone want to help?

Fifty Followers!

Wed, 28 Sep 2011 02:46:00 -0400

Gluten Free Noms just hit 50 followers! Just 20 days after I first started this little blog. I...

What are you favorite gluten free recipe websites?

Tue, 27 Sep 2011 17:32:57 -0400

CHOCOLATE CHIP COOKIE DOUGH DIP Recipe and photo from...

Tue, 27 Sep 2011 16:51:00 -0400

CHOCOLATE CHIP COOKIE DOUGH DIP

Recipe and photo from Food.com

1/2 cup butter
1/3 cup brown sugar
1 teaspoon (gluten free) vanilla extract
1 (8 ounce) package cream cheese
1/2 cup confectioners’ sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)

Directions:

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.) Remove from heat, whisk in the vanilla and set aside to cool. Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips and nuts, if using. Pour into a serving bowl and refrigerate. Garnish with additional chocolate chips or nuts, if you choose.

TACO DIP Recipe and photo from Closet Cooking. 1/2 pound ground...

Thu, 22 Sep 2011 15:58:00 -0400

TACO DIP

Recipe and photo from Closet Cooking.

1/2 pound ground beef
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
2 green onions (sliced)
1 tablespoon taco seasoning
1 cup salsa
1/2 cup jack cheese (grated)
1/2 cup cheddar cheese (grated)

Directions:

Brown the meat in a pan and drain the grease. Mix everything in a large bowl, reserving some of the cheese. Pour the mixture into a baking dish and top with the reserved cheese. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 20-30 minutes.
Makes 2-4 serving.

AVALANCHE RICE KRISPY BARS Recipe and photo from Cookies &...

Thu, 22 Sep 2011 15:53:00 -0400

AVALANCHE RICE KRISPY BARS

Recipe and photo from Cookies & Cups.

12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter/or nut butter substitute
3 cups GF Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

Directions:

In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted. Combine the peanut butter with the melted chips. Add the krispies. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool. Add the marshmallows and the mini chocolate chips and stir to combine. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard. Press the remaining chocolate chips into the top for garnish.

Gluten Free Lunch Ideas For When You're On The Go!

Mon, 19 Sep 2011 07:53:00 -0400

Gluten Free Lunch Ideas For When You're On The Go!

PIEROGIES! Recipe and photo from Celiac Teen. I cannot express...

Sun, 18 Sep 2011 19:14:06 -0400

PIEROGIES!

Recipe and photo from Celiac Teen.

I cannot express how excited I was to stumble across this recipe. Where I am from, pierogies are comfort food. We even have a shop in my hometown that makes homemade pierogi. I can’t wait to make a food that I miss so much!

1 cup tapioca starch/flour (4.65 ounces)
1 cup sweet rice flour (5.25 ounces)
1/2 cup millet flour (2.85 ounces)
1/2 cup brown rice flour (3.00 ounces)
1 tbsp xanthan gum
1 tsp salt
1/2 cup milk
1/2 cup whipping cream
3 egg whites

Directions:

Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.

Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off 1/4 of the ball and place the rest in your bowl, with a damp paper towel over-top to keep it moist.

Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once the dough is quite thin (a few millimeters tall), cut into circles (a glass works great for this). If the cut circles need a touch of individual rolling, do so.

Place a small amount of filling (~ 1 tsp, depending on the size of your circles) in the centre and pinch the top together, then go up the side from bottom to the top and repeat on the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat.

Use the rest of the dough, one quarter at a time, until all of your pierogi are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled.

To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for five minutes.

If freezing first, freeze on a flat surface in a single layer until frozen. Once frozen, place in a freezer plastic bag until needed. Mine were eaten within two days, but I suspect they would last at least one week, if not two in the freezer. When cooking them from frozen, do not thaw. Simply cook in boiling water for 5 minutes, the same as fresh.

Celiac Teen recommends filling your pierogi with one 500 g package of ricotta (drained), 3 large egg yolks and some salt and pepper.

My favorite filling is potatoes, kielbasi, and velveeta.

Makes 36-40 pierogies

COOKIES AND CREAM NO BAKE CHEESECAKES. Recipe and photo from...

Sun, 18 Sep 2011 17:12:00 -0400

COOKIES AND CREAM NO BAKE CHEESECAKES.

Recipe and photo from Simply Gluten Free.

Five ingredients. Just five simple ingredients that you may already have in your house. I cannot wait to bake these and get them in my mouth!

21 Kinnitoos
1 cup heavy cream
8 ounces cream cheese, softened
½ cup sugar
1 teaspoon pure vanilla extract

Directions:

Place paper liners in the cups of a standard muffin pan (12 cups).
Take 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.

Whip the cream on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead.

Makes 12 mini cheesecakes

Changes!

Sun, 18 Sep 2011 16:32:00 -0400

You may or may not have noticed yet, but the “Fuck Yeah” is gone from the title. I...

What is your favorite frozen gluten free meal?

Wed, 14 Sep 2011 18:44:50 -0400