Are you new to being gluten free? Then join me, Liz of The Lemon Bowl, and Alta of Tasty Eats At Home for a LIVE CHAT on Tuesday, July 30, 2013, at 8PM EST on the Udi’s Gluten Free Community site for tips on how to get started living la vida gluten free. You can join us here or in the dialog box below.
We’ll be answering questions to help those new to the gluten-free lifestyle. And we’ll be giving away tasty treats from Udi’s Gluten Free such as tortillas, sandwich bread, muffins, granola, and Ancient Grain crisps – yum!
It’s been a hectic summer for my family between the various kids’ camps, entertaining, house guests, and getting ready for a family camping trip. If you’re like us, you may be completely off any sort of a routine when it comes to work, sleep and even eating. That’s why it’s super important to pay attention to your gluten free diet during the summer – especially if you’re traveling!
We’ll be discussing gluten free travel and more at the Udi’s Gluten Free Community on Monday, July 1, 2013 at 8 PM ET. We’ll also be giving away some delicious Udi’s Gluten Free goodies. You can join us here or in the discussion widget below.
Here’s to a happy, fun and healthy summer whether you’re spending it at home or at the beach!
As an Udi’s Gluten Free Community leader, I’m always on the lookout for recipes that I can easily make gluten free – especially desserts! We had a guest over recently, who I wanted to make something special for to thank him for connecting me with my new kinesiologist. (The doctor has done wonders for my shoulder and helped me avoid another surgery.)
Since we had a bag of pecans in the freezer – courtesy of my husband’s former landlord who has a pecan tree in his yard – I thought I’d make a gluten free version of Martha Stewart’s Sorghum-Sweetened Chocolate Pecan Pie. I had made it at Thanksgiving and loved the mixture of bourbon, sorghum, coconut palm sugar, and chocolate along with the pecans. Plus, it gave me an excuse to use some leftover chocolate.
I used a premade gluten free crust from Wholly Wholesome. I wasn’t totally happy with it as too hard to cut! Next time I use the crust (the package came with two), I won’t prebake it as maybe that’ll help. Feel free to use your favorite gluten free pie crust recipe, mix, or premade crust. Or try making a crust out of rice cakes like I did with my Chocolate and Almond Freezer Pie.
Like my freezer pie, this is not a light dessert, so make sure to serve up small pieces! However, I promise not to come over with the Diet Patrol if you want to serve it up with a scoop of ice cream or some whipped cream. In my opinion, it’s yummy and decadent enough without the added goodies.
Bourbon & Chocolate Pecan Pie
- 1 gluten free pie shell
- 1/3 cup gluten free all-purpose baking mix
- 1/2 cup organic coconut palm sugar
- Pinch salt
- 2 eggs, lightly beaten
- 3 tablespoons bourbon (I highly recommend Breckenridge Bourbon Whiskey.)
- 1/2 cup sorghum syrup
- 1 cup pecans, toasted and roughly chopped
- 4 ounces dark chocolate, roughly chopped (I used Green & Black’s 70% organic dark chocolate.)
- 1/2 cup buttery spread, melted
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gluten free all-purpose baking mix, coconut palm sugar, and salt.
- Stir in eggs just enough to combine all the ingredients.
- Stir in bourbon, sorghum, pecans, and chocolate.
- Pour melted buttery spread into bowl and stir until thoroughly combined.
- Place pie shell on a baking sheet.
- Pour pie filling into shell and bake for 35 minutes. The top should be set but the center may be slightly gooey. (Test by jiggling the pan. The center may move a bit, but the sides won’t.)
- Cool completely on a wire rack.
- Serve at room temperature and store in the refrigerator.
- Serving size: 1 slice
My kids have only two more days of school! So I’m already planning for day trips, summer camp, and family camping trips – what about you? Let’s chat about what you and your family is doing this summer on Monday, May 20th (that’s TOMORROW!) at noon HERE on the Udi’s Gluten Free Community site. (Or in the widget below.)
Udi’s Gluten Free Community Leaders Toni from Boulder Locavore, Sarah from Sarah Stanley Inspired, and I will be discussing summertime fun and food! We’ll be sharing some great gluten free dishes for all of summer's different outings from camping to potlucks to barbecues!
And we’re also giving away some terrific prizes from Udis’ Gluten Free that will be perfect for your summertime food plans including:
- 3 packs of hot dog buns
- 3 packs of classic hamburger buns
- 3 packs of whole grain hamburger buns
- 3 boxes of snicker doodle cookies
- 3 loaves of white sandwich bread
- 3 boxes of blueberry muffins
Hope to see you at the chat on Monday, May 20th HERE (or below) at noon EST/9 am PST!
Join me and several of the other Udi’s Gluten Free Community leaders for a LIVE CHAT celebrating Mother's Day TODAY on Monday, April 29th at 2PM EST! We’ll be chatting about how to stay celebrate Mother’s Day gluten free, whether we’re dining out with our families or being cooked for at home.
We’ll also be giving away some great Udi’s Gluten Free products during the chat!
- bags of Cherry Walnut Granola Clusters
- bags of Blueberry Cashew Granola Clusters
- packs of Udi’s Gluten Free Pizza Crusts
- packs of Mighty Bagels
- boxes of Snickerdoodle cookies
- loaves of Cinnamon Raisin Bread
You follow the chat here or in the widget below. I hope you can join us!
As a part of my work with the Udi’s Gluten Free Community, I try to serve as your go to source about Udi’s Gluten Free new products. One new offering that got me really excited was their new gluten free plain tortillas. One of the foods I really missed when I first started eating gluten free were tortillas. (Since I was eating corn free for a while, I couldn’t eat those either!) I’m sure many of you – especially those with gluten free kids – feel the same way since tortillas are something many of us eat regularly. I couldn’t image having any sort of Mexican style dishes from quesadillas to taco night without them!
About Udi’s Gluten Free Plain Tortillas
Udi’s Gluten Free’s tortillas come in two sizes – small and large. Also, you may have to search in the refrigerator or freezer section of your store to find them, as they need to be refrigerated. I learned the hard way and had them out on the counter for a week when they started getting moldy.
As far as taste and texture goes, I like them a little better than the brown rice tortillas I usually purchase. They’re less chewy, especially if I cook them in the microwave for 10 seconds before making a wrap with them. Unfortunately, the tortillas are a bit fragile and tear easily, but this is true of other gluten free tortillas I’ve tried. So make sure to store them perfectly flat in the refrigerator. If you don’t, they’ll tear in the package.
The reason I gave you that warning because I didn’t store them flat, and had a package of broken tortillas that were useless for making breakfast egg wraps or hummus and arugula rollups. So I decided to make lemonade with lemons, or in this case, nachos with torn Udi’s Gluten Free tortillas!
Quick and Easy Gluten Free Nachos
- cooking spray
- 3 large or 5 small Udi’s Gluten Free Plain Tortillas, torn into bite sized pieces (or enough to line your oven safe dish)
- Your favorite healthy nacho toppings – low fat Mexican style grated cheese, chunks of queso fresco, salsa, olives, leftover fajita beef, chicken or pepper stir fry, diced onions and tomatoes, no fat refried beans, etc. Get creative!
- Preheat oven to 425 degrees F.
- Spray an oven save dish with cooking spray. (I used a glass pie plate.)
- Line dish with torn pieces of Udi’s Gluten Free Plain Tortillas.
- Place dish on highest rack of the oven and cook for 10 minutes until the tortilla pieces start to get a little bit brown and crispy.
- Remove dish from oven. Cover tortilla with your favorite nacho toppings.
- Place dish back in oven for 10 minutes or until cheese is melted and toppings are heated through.
- Serve and enjoy!
- Serving size: varies
Join me and several other Udi’s Gluten Free Community Leaders - Sarah, Jo-Lynne, Toni and Rachel - for a Celebrating Springtime and Easter live daytime chat this Thursday March 21 at 9 am PST/noon EST! We’ll be discussing celebrating springtime and Easter with gluten free recipes, favorite family traditions, Easter egg hunts, spring gardening, and more!
Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.
As a community leader at Udi’s Gluten Free, I’m always on the lookout for healthy, delicious and easy to make gluten free recipes. That’s why I was excited that the folks at the Chilean Fresh Fruit Association sent me this recipe for gluten free crepes to share with you!
You'll need a crepe pan (an 8" omelet pan should do fine), and if you've never made crepes - some patience! It takes a little bit of practice to get the crepes just right, so expect to feed the first few tries to the dog.
About Chilean fruit
Chile’s fresh stone fruits and berries are now in ample supply in supermarkets throughout North America. If you’re concerned about safety of the produce coming from Chile, know that their fruit growers and exporters are passionate about providing the freshest, highest-quality fruit to consumers. That's why they've invested in state-of-the-art facilities and maintain the highest standards for food safety and quality.
Gluten Free Crepes with Chilean Fruit and Orange Sauce
- 1 1/4 cups whole milk or soy, rice or coconut milk
- 2 eggs
- 2 tablespoons butter or buttery spread (melted)
- 1 cup gluten free flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/8 teaspoon gluten free baking powder
- 2 cups orange juice
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 peaches, sliced in 1/2 inch slices
- 1 pint strawberries, sliced into quarters (or equivalent mix of blueberries, blackberries, and raspberries)
- Optional: add whipped cream, yogurt or ice cream if desired.
- In a medium bowl, whisk eggs and milk together. Add melted butter. In a small bowl, blend flour, salt, sugar and baking powder and add to liquid mixture, and blend until combined. Refrigerate for one hour.
- In a small saucepan over medium heat, combine orange juice and granulated sugar and simmer until mixture is reduced to 1 cup. Remove from heat. Add vanilla, blend, and set aside.
- Lightly wipe the surface of a small nonstick skillet with butter or canola oil. Place skillet over medium heat. Pour approximately 1/8 cup of batter into hot skillet, tilting skillet until batter spreads evenly into a thin layer. Cook crepe until lightly brown, about two minutes, then flip with a pancake turner or spatula.
- In a small bowl, combine the sliced peaches and berries. Spoon sliced fruits into the center of each crepe. Fold in half. Fold in half again forming triangle, four layers thick. Place two crepes on individual serving dishes and add 1/4 cup of orange vanilla sauce.
- Serving size: 2 crepes
- Calories: 177
- Total Fat: 5 g
- Saturated fat: 3 g
- Unsaturated fat: 2 g
- Sodium: 209 mg
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 63 mg
Recipe and photo used with permission of the Chilean Fresh Fruit Association
Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.