Sage Stuffing

Sage Stuffing

2 loaves gluten free bread (cut or torn into cubes)
2 tsp kosher salt
1 tsp pepper
4 tsp rubbed sage (this is what makes it SO good)
1/2 cup butter
1 ½ cups chicken broth
1 ½ cups chopped celery
1 ½ cups chopped onion

Cook onion and celery in broth and butter until soft. Combine dry spices and mix with the bread cubes (bread should be fresh and soft, not dry.) Fold in onion, celery and all the liquid and put in a 13X9 pan. Bake at 350 for 35-40 minutes.

The best Gluten Free Cookie I've EVER eaten!

(This is not my photo... but no joke, our cookies looked just like this!)

My friend Brynnley has a daughter with Celiac... she has been learning to cook gluten free lately. She said that she has discovered that brown rice flour tastes less dry, especially in baked goods. I've also read that same thing here and there on the web... plus brown rice flour is a whole grain, so we decided to give it a try :)

WOW... seriously... I made Alton Brown's GF chocolate chip cookies recipe and I can say hands down that I have never made, tried or eaten a better gluten free cookie. They are SO good, they taste just like regular chocolate chip cookies and they have such a good texture! These are seriously fabulous... and I just had to share this recipe:


The Chewy Gluten Free

Recipe courtesy Alton Brown, 2007

Ingredients
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

***We have a cookie scoop that shapes them into balls for you and our scoops weighed 1 ounce, I could fit 8 on my cookie sheet like that and only had to cook them for 12 minutes, rotating the pans after 6 minutes... they ended up being a good size for us, but everyone's oven is different so you'll have to play around and figure out what works best for you :)***

Don't forget to use soy free chocolate chips if you are making these soy free :)

Oh and one more thing... Costco's Kirkland brand pure vanilla extract is gluten free... you'd be surprised how many are not because they use a wheat/barley based alcohol, I was excited to find that because we never use imitation vanilla, so it is great to find one that tastes really good in recipes and it is also gluten free!!!

Funeral Potatoes

Ingredients:

26 oz bag of frozen hashbrowns
1 cup milk
1 cup boiling water + 2 chicken bouillon cubes
1/4 cup cornstarch
1 cup light sour cream
4 oz (1 cup) shredded cheddar cheese
1/2 cup sliced green onions
salt and pepper to taste
1/2-1 cup crushed corn chex

Directions:

Preheat oven to 375. In cool pan whisk together cold milk and cornstarch, turn on heat to medium and whisk frequently until thickened. While cooking milk and cornstarch, boil water in microwave and add bouillon cubes, set aside. Once milk and cornstarch is thick, slowly add chicken broth and whisk until smooth. Add sour cream to sauce, fold together hashbrowns, cheese, green onions, salt and pepper and sour cream sauce mix until well combined, put in 13 X 9 glass baking dish (or if you are me, that's where you mixed it all together in the first place!) and top with crushed corn chex (it's traditional to do cornflakes on top, but they aren't gluten free so the corn chex works great as long as it's crushed!) Bake in the oven for 45 minutes.

These aren't as "saucy" as the full fat version, so if you find them too dry you can double the cream of chicken soup substitute for 2 cups of milk, 2 cups of boiling water and 4 bouillon cubes. No one complained here, and I feel better about this lighter version that we usually eat :)

Two thumbs WAY up Donuts ;)

We just made these donuts today... oh my, they were so good, they are cake donut, not a yeast donut, but with a good texture and flavor no one was complaining in our house :) Here is the recipe:

Donuts

2 large eggs
2 cups milk- add 1 tsp vinegar to sour (or use buttermilk)
1 cup sugar
1/4 cup butter- melted
5 c. featherlite mix
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg


Whisk together eggs, sour milk, and sugar. Add eggs and sifted dry ingredients. Let rest 15 minutes in the fridge. Roll out flat (about 1/2 inch thick) on a featherlight or potato starch floured surface and cut with cookie cutters. Cook in hot oil (350*) until golden brown. (The longer you fry them, the tougher the outsides become.)

Glaze:

4- 6 parts powdered sugar
1 part milk

Mix together, whisking to make sure there are no lumps. Dip doughnuts in glaze and then place on plate to let dry.

***Tips! Now we didn't have a cookie cutter, so we originally just tried to make little donut holes, big mistake, by the time they had cooked long enough to get the inside done, the outside was rock hard :( (luckily we only ruined three!) We rolled them out onto the counter and used our pizza cutter to cut them into little squares, they fried up beautifully and were so good... we also didn't use this glaze, we did a chocolate glaze (see below) and then when we ran out of that did a cinnamon and sugar roll (Saxon and LJ both thought that made it taste like a churro and now in hindsight we wish we had done more that way!)***

So anyhow, this was a major hit, good flavor and good texture :)







Here is the chocolate glaze courtesy of Alton Brown and Food Network:

Chocolate Doughnut Glaze

Ingredients
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Directions


Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

To make soy free you would just need to use soy free chocolate and butter :)

Pizza Dip: Mom's Version

Pizza Dip: Mom's Version

8 ounces cream cheese -- softened
1 glob mayonnaise (about 1/3 cup maybe)
   salt -- to taste
   black pepper -- to taste
   garlic salt or powder -- to taste
   onion powder -- to taste
1 cup mozzarella cheese -- shredded, or more to taste
   pepperoni -- chopped, to taste

JILL'S VERSION INCLUDES:
    Ragu or other spaghetti sauce

Combine cream cheese, mayonnaise, salt, pepper, garlic, onion powder and cheese.  Put in a pie plate.  JILL'S VERSION: Jill likes a very thin layer of Ragu or other spaghetti sauce on it.  Top with chopped up pepperoni.

Bake in the oven until warm and browning on edges (that is Jill’s favorite part) or bake in microwave until warm throughout.

GLUTEN FREE AND SOY FREE DIRECTIONS:
Make sure cream cheese, mayonnaise, mozzarella cheese, pepperoni, and spaghetti sauce are gluten and soy free.

Source: Mom

MOM'S NOTES:  A glass dish works for the oven or microwave, but is nice to just pop back in the microwave when it is cold or leftover.

White Pizza Dip

We have several versions of Pizza Dip rolling around in our family.  This is Wendy's version that Kurt loves.

White Pizza Dip

8 ounces sour cream
8 ounces ricotta cheese
1 cup mozzarella cheese -- shredded
1/4 cup pepperoni -- chopped
1 1/4 teaspoons salt
1 teaspoon onion powder
1 1/4 teaspoons garlic powder
1 1/4 teaspoons Italian seasoning

Combine all of the ingredients in a shallow 1 qt. casserole dish.  Sprinkle with additional mozzarella cheese.  Bake uncovered at 350 degrees for 30 minutes or heat in the microwave until bubbly.  Serve with French bread or tortilla chips.

GLUTEN FREE AND SOY FREE DIRECTIONS:
Make sure your sour cream, ricotta cheese, mozzarella cheese, pepperoni, and Italian seasoning are gluten and soy free.

Source: Wendy

Recipe Roundup: Jen's Recipe Box

The following recipes were recently posted on Jen's Recipe Box:

Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Labels: Chicken, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Recipe Clones, Soups Sandwiches and Sauces, Soy Free

Jen's Gluten Free Gravy and Cream Soup Substitute
Labels: Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soups Sandwiches and Sauces, Soy Free, Substitutes

Creamy Slow Cooker Chicken (Chicken and Rice)
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Gluten Free, Soy Free

Recipe Roundup: Jen's Recipe Box

The following recipes were recently posted on Jen's Recipe Box:

Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes

Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free

Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free

Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free

Gay's Chow Mein

This is Mom's chow mein she makes for our Chinese Food Dinners.  It's fairly basic, but I love this chow mein, probably because of it's simplicity.

Gay's Chow Mein

chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste

I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth.  I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc.  When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste.  We serve it over rice or noodles.

GLUTEN FREE DIRECTIONS:  Use gluten free chicken broth and soy sauce.

SOY FREE DIRECTIONS:  Use soy free chicken broth.  Use a soy sauce substitute.

Source: Mom

Sweet & Sour Sauce

1 teaspoon soy sauce
1/2 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons water
2 tablespoons cornstarch

Mix in pot and bring to boil.   Add the mixture of 2 Tblsp water and 2 Tblsp cornstarch, and stir constantly until sauce boils for 1 minute and turns clear-ish.

GLUTEN FREE DIRECTIONS:
Use gluten free soy sauce and ketchup.

SOY FREE DIRECTIONS:
Use soy free ketchup and a soy sauce substitute.

Cuisine: Chinese/Asian
Source: Mom

Mike & Mary's Sushi Sauces

Dynamite Spicy Sushi Sauce
Mary says that she actually uses a lot less rooster sauce than the recipe calls for.

Teriyaki Sauce

GLUTEN FREE DIRECTIONS:
To make both of these sauces gluten free, use a gluten free soy sauce.

SOY FREE DIRECTIONS:
To make both of these sauces soy free, use soy free mayonnaise and a soy sauce subsitute such as this one.

Sriracha hot sauce (rooster sauce) should already be gluten and soy free, but always make sure to check the ingredients first.

Another Note About Gluten Free Oreos

I received this email from Becky this morning:

I made GF Oreos last night. I used the original recipe that the GF girl adapted hers from (Kitchen Lab Homemade Oreo Cookies) because I didn't have sweet rice or teff flour on hand... I just had rice, tapioca and potato starch, so I went to the original source and used my GF flour mix (Bette Hagman's GF Mix) cup for cup and made them. They turned out SO good and LJ and Saxon love them... so that's a good thing, and I usually have everything on hand that I used last night. As for the filling... I still couldn't bring myself to use shortening, it always leaves a weird feeling in my mouth. I bought some Coconut Oil, it's not too expensive and I thought it would be nice to have on hand, but I didn't end up trying it. I followed their recipe for the filling but instead of using the shortening I used a 7 oz tub of Marshmallow Creme (I also doubled the recipe for the filling because I made a batch of GF and non-GF)... I think they turned out really great with that, they have a good consistency and taste, with no oily after taste. So I just thought I'd share that little experiment with you!!! From what I saw it doesn't look like the Marshmallow Creme had any soy in it. So anyways, I was pleased.

Oh I should also note that at first I thought the mix was WAY too dry, but the GF version said to just keep mixing so I did and eventually it did come together in a clump.

Gluten Free Oreo Cookies

Adapted from Top Secret Recipes

1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees.  On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter.  Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.

As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling.  If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.

When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.  Alternately, you can just frost the cookies if you would like.

TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.

To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free.  To make these EGG FREE use an egg replacement.

JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix.  The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.

Becky's Beef Stroganoff

1 lb. beef (I like the petite sirloin steak cut up into 1 1/2 inch strips)
1 onion, sliced
1 clove garlic, chopped
1 recipe of Cream of Mushroom Soup or 2 cans of condensed soup
3 Tbsp ketchup
3 Tbsp Worcestershire sauce (make sure it's gluten free, Great Value currently is)
1 cup fresh mushrooms, sliced
2 cups light sour cream
salt and pepper to taste

Brown meat in pan (deep enough to add the rest of the ingredients to) add onions and garlic and cook until just soft, add cream of mushroom soup, ketcup, worcestershire sauce and fresh mushrooms, cook for 15-20 minutes, stirring occasionally, add sour cream then serve over cooked rice or noodles. Makes about nine cups.

Cream of Mushroom Soup

2 cups milk
1/2 cup cornstarch
2 cups water
4 vegetable bouillon cubes
1 small can of mushroom pieces

Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add mushrooms and blend with a stick blender until the desired consistency. Add to your favorite recipe.

Makes the equivalent of two cans of condensed soup.

*Cornstarch doesn't do well when it cooks for a long time, so if you are cooking something for a while, do the milk and cornstarch separately and add right before serving.*

GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.

Cream of Chicken Soup

2 cups milk
1/2 cup cornstarch
2 cups water
4 chicken bouillon cubes
(optional, small cut up pieces of cooked or canned chicken)

Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add to your favorite recipe.

Makes the equivalent of 2 cans condensed soup. If it's too thin, reduce water by 1/2 cup.

*Note, I've found that when cooking with cornstarch it doesn't do well to cook all day long, so when I made Hawaiian Haystacks in my crockpot, I cooked the chicken with the water and chicken bouillon and then before I served it I used a saucepan to bring the cornstarch and milk to a simmer until it was thick, then stirred it in before serving.*

GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.

Homemade Chocolate & Vanilla Pudding

Wendy made this recipe for Chocolate Pudding for Valentine's Day and says it's pretty good:
http://www.melskitchencafe.com/2011/02/the-best-vanilla-and-chocolate-pudding.html

The vanilla pudding looks good, too.

To make these puddings GLUTEN and SOY FREE, make sure your chocolate chips (Enjoy Life semi-sweet chocolate chips) and vanilla are gluten and soy free, and also your milk and cream.

Buttercream Frosting (Wendy's)

You can find Wendy's delicious recipe for Buttercream Frosting recipe here.

To make this frosting soy free, make sure to use soy-free shortening and butter. Also, a lot of times soy (and gluten) will hide in "natural flavoring" so make sure the butter doesn't contain natural flavoring.

Chimichangas (Mexican Meat Mix)

These chimichangas are a lot of work, but definitely worth it.

Chimichangas (Mexican Meat Mix) - Original

Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover

5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded

Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.

Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.

Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!

FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.

GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.

DAIRY FREE DIRECTIONS: Omit cheese.

NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.

Marieta's Egg Rolls

This is the our famous egg roll recipe we make for our Chinese food dinner.

Marieta's Egg Rolls1/2 cup bean sprouts
1/2 cup pork -- cooked and chopped
1/4 cup shrimp -- cooked and chopped
1/4 cup celery -- chopped
1 tablespoon onion -- minced
1 large egg -- beaten
1 tablespoon oil
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon salt
wonton skins

Mix everything and wrap in egg roll skins, sealing with egg. Fry.

GLUTEN FREE DIRECTIONS:  Use gluten free soy sauce and rice paper wrappers.

SOY FREE DIRECTIONS:  Use a soy sauce substitute.

HOW TO USE RICE PAPER WRAPPERS:  Dip wrapper in water for 5-6 seconds until pliable.  Fill wrapper with meat filling and roll up according to package directions, sealing with water as much as possible.  Fry or bake.  To bake, preheat oven to 425 degreesF.  Place egg rolls on a baking sheet that has been sprayed with cooking oil.  Spray egg rolls with cooking spray.  Bake for 15-20 minutes or until nice and crispy.

Source: Mom (from Aunt Marieta)

MOM'S NOTES: This is the original recipe I got from Aunt Marieta. I use ground turkey or chicken now, and have rarely put in chopped shrimp, sometimes adding chopped cabbage and chopped mushrooms. (Marieta's recipe is the best.)

Make Ahead Mashed Potatoes

Servings: 6

6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste

Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.

Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.

Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.

FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat.  TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.

GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.

Source: Jamie

JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.

Allergen Free Product Lists

Some companies are just really good about labeling for allergens, including soybean oil and soy lecithin. Kraft is one of those companies. Kraft also has lots and lots of brand names so that makes a long list of products that you can pretty much trust what the label says (Always contact the manufacturer if you EVER have any questions). This is where you can find all of Kraft’s brand names.

Hormel Gluten Free Product List

Heinz Gluten Free Worldwide Product List

Info on Gluten Allergies/Sensitivities

What is Gluten Sensitivity - 37 minute video WELL worth the time (I watched it in 10 minute increments).

Gluten Free Diet ABC’s

How to go Gluten Free

Whole Grains and the Gluten Free Diet - an article on whole grains that are also gluten free.

Info on Soy Allergies/Sensitivities

Special Considerations about soybean oil and soy lecithin

Eating out with Soy Allergies

More info on Soy Allergies

Why No Soy? Soy’s Secrets