Saturday, December 16, 2017

Nature’s Best Cafe

i just discovered this fantastic restaurant in Naperville IL   I highly recommend it.  Gluten free menu, high quality ingredients,

Friday, December 15, 2017

Hi everyone!!!
Hope you are all having a wonderful December and in full holiday mode…unlike me who has yet to do any shopping and can’t quite get the lights on my Christmas tree to “balance”……..we are less than 10 days till Christmas so I think I need to either increase the eggnog or maybe step away!!!  HAHAHA  J

So big thanks to everyone who made it to the December meeting – there were lots of yummy treats including muffins and donuts from Wheat’s End – Big shout out to them for the wonderful goodies as well as donating to the food pantry!  Don’t forget we have that 25% discount that is available – use the code WIKADUKE25 (website is or  They have all sorts of yummy breads, muffins and bagels that you can order.  There is a minimum order of $50.00.

Here are some recipes that I thought you all might like…….. 


1 ½ c chopped onion
3 lbs ground beef (can alter with 2 lbs ground beef 1 lb of Italian sausage)
4 TBLSP chopped or dried parsley
1 c grated romano cheese (or parmesan, or mix of both)
2/4 tsp. powdered garlic
1TBLSP + 2 tsp oregano
1TBLSP + 2 tsp salt
T tsp. pepper
2 bay leaves – WHOLE
2 TBLSP sugar
4  6 oz cans tomato paste
4  1 lb cans tomatoes, blended

Cook onion, meat, parsley, cheese, garlic powder, oregano & salt.  Brown and drain grease.  Add remaining ingredients.  Simmer covered on low for about 2-2 ½ hours….stirring as needed….adding water as needed.  Be sure to remove bay leaves once finished.


½ lb ground beef
½ lb ground pork or Italian sausage
1 clove garlic, minced
2TBLSP chopped parsley
1 ½ tsp salt
1 can of tomatoes (1 ¾ cup…blended)
2 6 oz can tomato paste

Cook meat until brown, drain….add garlic, parsley, basil, salt, tomatoes, tomato paste and simmer for ½ hour

CHEESE Mixture:
Mix 2 c ricotta or cottage cheese (can do 1 cup of each so mixture is not “too thin”, with 1/3 cup parmesan cheese.  Add 2 eggs, 1 tsp salt and ½ tsp pepper

Also will need 1 lb shredded (grated) mozzarella, 1 lb cooked, drained and rinsed lasagna noodles

Assemble with alternating layers of sauce, noodles (double layer) 1/3 cheese mixture, mozzarella cheese…..ending with sauce and then sprinkle a bit of shredded cheese on top

Bake covered at 350 for 30 minutes and uncovered for 30 minutes

This one is from Gluten Free Gigi – It is part of my collection of “someday” recipes……so if any of you decide to make this – you will have to let me know how it is….

Naturally Gluten Free Autumn Meatloaf
Author: Gluten Free Gigi

·         –> For the meatloaf:
·         ¾ pound extra lean ground beef or bison
·         ¾ pound ground chuck beef
·         1 egg
·         1 egg white
·         ½ cup finely chopped sweet onion
·         1 medium apple, peeled and grated
·         ½ cup tomato sauce
·         ½ teaspoon salt
·         ½ teaspoon ground sage
·         ½ teaspoon chili powder
·         ½ teaspoon garlic powder
·         ¼teaspoon fresh ground black pepper
·         ¼ teaspoon ground cayenne pepper
·         –> For the glaze:
·         1 cup Woodchuck Granny Smith apple cider (or pure apple juice)
·         ½ cup tomato sauce
·         2 Tablespoons light brown sugar
·         ¼ teaspoon salt
·         ⅛ teaspoon ground chipotle pepper
1.     Trust me about the apple, and preheat your oven to 375F; you will need a 9×13-inch baking dish.
2.     In a large mixing bowl, combine meat, and all other ingredients; stir until the mixture is uniform, but do not overmix.
3.     Shape the meat mixture into an oval loaf and place in the baking dish.
4.     Bake for 30 minutes while preparing the glaze.
5.     In a small saucepan, combine all glaze ingredients and stir.
6.     Cook the glaze mixture over medium-high heat, stirring occasionally, to reduce the mixture by one-half (about 30 minutes).
7.     After baking for 30 minutes, remove the meatloaf from the oven and spoon half the glaze over the top; return meatloaf to the oven and bake an additional 20 minutes.
8.     Remove the meatloaf from the oven and spoon half of the remaining glaze over the top; return to the oven for a final 10 minutes.
9.     Once the meat is done, allow it to cool 15 minutes before carefully lifting it from the baking pan and placing it on a serving platter.
10.  Slice and serve with remaining glaze at the table.

Hope everyone has a wonderful Christmas and Happy New Year!! 

Wednesday, December 6, 2017

Next Meeting:

February 3, 2018

Happy Holiday! See you all next year!

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

  • 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)

  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
...... Corn bread mix
.......Cookie mix
.......Almond milk
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


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

Metro Bar & Grill
2019 Essington Rd,
Joliet IL, 60435

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!