Fudge

I'm not a huge fan of chocolate, but I had to work on Christmas Day and I took on the challenge of bringing a treat that everyone could enjoy. It turned out very tasty, but if it's out of the refrigerator more than an hour or so it starts to melt. No worries, though - just throw it back in the fridge for a bit and it's good as new!

Gluten-Free Dairy-Free Corn-Free Fudge

• 1 cup gluten and dairy free semi-sweet chocolate chips

• 2 tablespoons coconut oil or shortening

• 3 1/2 cups powdered sugar, sifted

• 1/2 cup dutch process cocoa powder, sifted

• 1/2 cup coconut milk 

• 1/2 teaspoon vanilla extract

In a sauce pan over medium heat, warm the coconut milk and coconut oil/shortening until melted and there are a few bubbles just begin to break the surface of the mixture.  Turn off heat and dump the chocolate chips into pan.  Allow to sit for a couple of minutes to melt the chocolate.  When chocolate softens, whisk the chocolate and coconut milk mixture.  Add half of the sifted powdered sugar and cocoa powder and whisk well.  Add remainder of the powdered sugar and cocoa powder and the vanilla.  Whisk well until very smooth.

Immediately pour into a 8x8 pan lined with parchment paper or wax paper. Allow fudge to cool to room temperature, then cover well and chill in the refrigerator.

Adapted from OnceAMonthMom.

Baking Powder

Baking powder has cornstarch in it :(    Instead, use equal parts baking soda and cream of tartar that will add up to the amount of baking powder you need.

Example: recipe calls for 2 teaspoons baking powder - use 1 teaspoon baking soda and 1 teaspoon cream of tartar instead.

Pumpkin Muffins with Crumble Topping

I am admittedly a poor baker and I have a low quality and uneven oven....but these are the best, moist, flavorful muffins I've ever made!

Pumpkin Muffins with Crumble Topping

Muffin:

• 1 3/4 cups Bob's Red Mill Gluten-free Flour
• 3/4 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp cream of tartar
• 2 tsp pumpkin pie spice
• 3/4 tsp salt
• 2 eggs
• 1 cups canned pumpkin puree
• 1/2 olive oil (mild flavored)
• 1 Tbsp vanilla extract

Topping:

• 1/4 cup Bob's Red Mill Gluten-free Flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp pumpkin pie spice
• 4 Tbsp shortening

Optional: confectioner's sugar to sprinkle on the finished muffins

Combine first five muffin ingredients in a large bowl and mix well. Combine other muffin ingredients in a different bowl and whisk together. Pour wet ingredients into dry ingredients and mix until just combined. Pour the batter into lined muffin cups (12) - should fill them approx 2/3 full. Combine all the topping ingredients and sprinkle over the batter - the topping should fill the rest of the cup.

Bake 20-25 minutes - toothpick inserted in center should be clean. If you're going to sprinkle confectioner's sugar, wait until the muffins have cooled.

Adapted from Cooking for Isaiah.

PF Chang's

I haven't ventured out much since I've starting eating differently, but most of the experiences have not been good. At Red Robin (they have specific menus for different allergies, but not for corn) they put butter on my gluten-free hamburger bun :/ Tonight, my husband and I went to see a movie and also went to P.F. Chang's. I had heard they had an extensive gluten free menu, but that's an understatement. About half of their entrees can be made gluten free. When you order gluten free, they come on special dishes that are only used for gluten-free foods. You know the sauce they make you at the beginning of the meal? They made one for my husband (in the white dishes) and a separate "safe" one for me (in the red dishes).

We ended up getting lettuce wraps, lemon chicken, mongolian beef, and fried rice - all gluten-free, dairy-free, and corn-free. (To be fair, P.F. Chang's only advertises gluten-free and I use my Gipsee app for the rest.) I also got some of their wonderful hot tea. Also, the staff was quite accommodating and did not seem at all irritated when I asked about the gluten-free part of the menu.

Two thumbs up!

Grocery shopping

As someone that has enjoyed cooking and new recipes as part of the "adult" adventure, I never thought grocery shopping could become so frustrating. Estimates I've heard are that corn is in over 90% of foods in your local grocery store. Of the remaining 10%, most of it includes either dairy or wheat flour (gluten).

Since I've embarked on this new way of eating, I've been almost in tears each time I go to the grocery store. Something looks good, but of course it has one of the "big three" in it. I think of a recipe but can't figure out a way to make it safe for me. I wander down the bread aisle hoping for something gluten-free, but I just end up salivating. Even in the "natural" or "organic" section, most things boast "whole grains", which translates to gluten.

I'm still muddling through, but I've definitely found that it's best to go into a grocery store with a specific list. Wandering leads to frustration.

Welcome

Hello. I'm hoping for this blog to be a resource for foods, recipes, and ideas related to a gluten free, dairy free, and corn free diet. Comments and feedback are encouraged and welcome!