Saturday, November 4, 2017

December 2, 2017 Meeting

Everyone is welcome!
Gluten Free Pot Luck with special guest Jacqueline from Wheat's End Artisan Foods
 Learn:www.wheatsend.com  wheatsendcafe.com
Follow: Facebook Instagram FindMeGutenFree


Bring a Celiac Safe, Gluten Free dish to pass. If you can not guarantee your homemade dish is gluten free, feel free to bring beverages, large paper plates, plastic forks or a store bought GF item.
Please RSVP at  glutenfreewikduke@gmail.com with what you are bringing 





Thursday, October 12, 2017

Gluten Free Buffalo Chicken Dip


For those of you who had requested the Pat's  Buffalo Chicken Dip recipe from Nancy's party...


Gluten Free Buffalo Chicken Dip
Yields:  20 servings

Ingredients:
  • 3 cooked chicken breasts, shredded
  • 2 (8 ounce) packages of light cream cheese, softened (Philadelphia is gluten-free)
  • 1 cup of light Ranch dressing (Kraft is gluten free)
  • ¾ cup pepper sauce, such as Franks Red hot
  • 1 ½ cups shredded 2% milk cheddar cheese (fat free cheese doesn’t melt well, so it is not recommended in this dish
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • Tortilla Chips (Tostitos are gluten free)

Directions:
  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.  Mix in half of the shredded cheese, and cook until melted.
  2. Transfer the mixture to a slow cooker.  Sprinkle the remaining cheese over the top, cover and cook on Low setting until hot and bubbly.  Serve with celery sticks and crackers.  **This could also be made by placing the heated mixture into a baking dish & baking at 350 for 30 – 40 minutes

If you happen to have any leftovers, this will keep in the refrigerator for a few days. 
Here are some leftover ideas:
  • Place a scoop or 2 of dip in a gluten free wrap, such as La Tortilla Factory Light or Dark Teff, and grill or heat in a frying pan like a quesadilla
  • Make a “grilled cheese” type sandwich
  • Place a scoop or 2 on a bed of mixed greens or spinach
  • Place dip on a toasted gluten free bagel or roll & broil until hot & melty
  • Mix dip in with some cooked pasta or brown rice

Tuesday, May 2, 2017

Top Gluten Free Products April, 2017 Meeting


Pamala's pancake/baking mix ****
Archway GF cookie thins
Aldia: wraps
.......Bread
.......Pasta
...... Corn bread mix
.......Cookie mix
.......Almond milk
.......Vinaigrette
Johnsonville Cheedar cheese bratwurst
Milton GF baked crackers
Better Batter Flour
Pamala's pizza crust
Karlesburg chicken and beef stock
Mission GF tortillas
Pirates bootie
Starburst jelly beans
Amy's bean burrito
Gratify yogurt covered pretzels
Rozonie noodles
Pamala's sugar cookies
Krustaze honey corn bread mix
Whole Foods GF pie crust
LeVeneziane noodles
Van's waffles
Chebe bread mix
Walmart "great value" GF bread
Shar chabatta bread
Feel Good Foods: egg rolls
.................Pot stickers
Archer Farms chicken nuggets&tenders
Purdue GF chicken strips
Trader Joe's nuts, walnuts and almonds
.............Frozen waffles
Udi's frozen dinner pouches, chicken alfrado
Tom Sawyer flour
Laura Bars,coconut, pecan, penutbutter
Chocolate Chex Mix
Betty Crocker brownie mix
King Arther brownie mix
Kind granola
McCormacs taco mix
..........Beef gravy mix
......... Turkey gravy mix
Planters Premium mixed nuts
Jules GF flour
Island Oasis Beverages

Saturday, April 1, 2017

Restaurants Mentioned at April Meeting: Please speak with each proprietor on Gluten Free Status

HAMBURGERSERIA


1015 Essington Rd, Joliet, IL 60435
(815) 725-2883
2019 Essington Road



Metro Bar & Grill
2019 Essington Rd,
Joliet IL, 60435
815-577-8191




The Melting Pot of Naperville
4931 S Route 59, Ste 101
Naperville, IL 60564
(630) 717-8301
/

Gluten Free Chex Mix

4 Cups Corn Chex
4 Cups Rice Chex
1 Cup Mixed Nuts
1 Cup Gluten Free Pretzels
6 Tablespoon's Melted Butter
2 Tablespoon's Worcestershire Sauce (Lea&Perrins)
1 1/2 Teaspoon Seasoning Salt (Lawry's)
3/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder

Mix together: cereals, pretzels, and nuts in a large bowl
Add seasoning salt, garlic and onion powder to melted butter
Poor butter over dry ingredients
Mix well
Spread onto large cookie sheet with sides
Bake in oven 200 degrees for 1 hour, stirring every 15 minutes

Wednesday, December 7, 2016

Brazilian Cheese Bread (Pao de Queijo)

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk  
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Preheat oven to 375 degrees F (190 degrees C). 


Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. 

Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Herbed Bread Stuffing

2 Boxes (12 waffles) GF Frozen Waffles, toasted, cut into 1/2"cubes
3 medium onions. chopped
3 celery ribs, thinly sliced crosswise
1 1/2 teaspoons herbs de provence*
1/2 teaspoon dried sage
1/2 cup unsalted butter (1 stick)
1 1/2 cups GF chicken stock
Kosher salt and fresh ground pepper

Preheat oven to 350 degrees F.

Toast waffles until crispy but not burned. Let cool, then cut into 1/2"cubes. Set aside.

Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.  In large bowl, toss together bread cubes, vegetables and stock.  Season to taste with salt and pepper. Transfer stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

*Hebs de provence:
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil

Peppermint Crunch Puppy Chow

Yield: 5 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Sweet snack mix made with white chocolate and candy canes. Perfect to serve or give away during the holiday season!

5 cups Rice Chex cereal
10 ounces melting white chocolate OR vanilla flavored Almond Bark
1 cup crushed candy canes
1 cup confectioners' sugar

1. Pour the cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.

2. Pour the confectioners' sugar into a zipped-top bag. Pour the chocolate covered cereal/candy canes in next. Seal the bag or container and shake until all the cereal is coated with the confectioners' sugar mixture.

3. Discard excess powder. Store at room temperature up to 2 weeks, if it lasts that long!

Saturday, December 3, 2016

Green and White Coconut Macaroons

1/2 teaspoon pure vanilla extract
pinch of kosher salt
2 large egg whites
2 1/2 cups sweetened shredded coconut
1/4 cup green M&M's

Position a rack in the center of the oven and preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoons of dough and firmly squeeze then into balls. Each ball should have about 3 candies in it. More might cause the ball to fall apart while baking. (Pat recommends using a teaspoon and use one M&M) Place balls 1 inch apart on the parchment paper on baking sheet. Bake until very lightly toasted. about 15 minutes.

Let cool on the parchment on a wire rack for about 15 minutes.

Provided by Pat and Reynolds Kitchens

Thursday, November 17, 2016

10th Anniversary Gift bag sponsors

Thank you for your support!

Pamela's   Info@pamelasproducts.com/newsletter

SAN-J   www.san-j.com

Brazi Bites  www.brazibites.com

Barilla Pasta  www.Barilla.com

Enjoy Life Foods  www.enjoylifefoods.com.