Gluten Free Rice Treats

I haven't had a Rice Krispie treat in while; so when my sister and I discovered Gluten Free Rice Chex in our supermarket, we decided to try our hand at making a delicious rice treat. For our recipe we used six cups of  Rice Chex, one bag of Jet Puffed Marshmallows and three tablespoonfuls of coconut oil for oiling the pot (butter could also be used in place of the coconut oil).

When the pot was oiled, we threw in the marshmallows and stirred them over low heat, until they became deliciously creamy.  After the desired texture was reached, the Chex were added and stirred until every angle was covered in goo.  At this point, the marshmallow covered Chex were placed and pushed into an oiled rectangular pan. The mixture was then left to cool before cutting, then it was cut and enjoyed :)

Let's Eat Pie :)

So, considering that Thanksgiving is right around the corner I decided to attempt my first gluten free pumpkin pie! I made three mini ones with the help of my sister.  We used four small pumpkins, Carnation evaporated milk, sugar,  a pumpkin spice mix we made ourselves, and one egg.  Our crust was a mix of Arrowhead Mills Organic Brown Rice Flour, Ener-G White Rice Flour, Ener-G Potato Starch Flour, and Ener-G Tapioca Flour.  Into this flour mixture, I added coconut oil, xantham gum, and two tablespoons of evaporated milk.  We baked the crust until it was golden brown and then we added our filling.  The result: quite good.  The crust was a little gritty but it held up nicely and the inside was perfect.  If I was giving the recipe stars, I would say 4.5 out of a total of 5.

Trying Indian Cooking

After finding out from my doctor the gluten free options that were available to me; I realized that gluten free dining doesn't have to be bland or boring.  It can be exciting :)

A few weeks ago, I picked up Complete Indian Cooking: 325 Deliciously Authentic Recipes for the Adventurous Cook.  "Mmmm," I thought, "I am adventurous and I like cooking".  So, I picked it up and I like it a lot.  Indian cooking has a few steps, so making sure you have adequate prep time is important.  What the book recommended was to prepare items that you would use for multiple dishes, ahead of the time you would use them.  An item that I would recommend to prepare before attempting any of the dishes would be ginger. Quite a few of the recipes called for fresh grated ginger; the book recommends that since you will use a lot of it, you should freeze some.

Being a gluten free cook calls for being creative and while not not all of the Indian recipes are gluten free (i.e.: naan), there are a lot of good ones to attempt; especially vegetarian dishes.  What I like about Indian food is that the flavor has multiple layers.  Black pepper, lemon juice, curry, tomatoes, spinach, etc tastes amazing when added to chicken.

The first dish I made was called Chicken Saag; it involved all of the ingredients listed above and more.  The second dish I made was a tomato and potato dish.  This dish required some of the same ingredients as the former dish but it is amazing about what a little subtraction and addition of flavors can do to make an amazingly unique dish.

While Indian cooking may not be for everyone, it is definitely worth a shot.  I'm glad I gave it a try:)

Welcome!

Hi,

I'm a girl who hopes you love reading and cooking as much I do, because this blog will have information about that and other things that tickle my fancy :)

Here's a bit that you should know: the recipes I will talk about are gluten free and peanut free, and for the most part will be health conscious. Regarding reading, I will try to be diverse with the genres that I choose. Besides reading and cooking,  I will also mention websites and blogs that I have found to be great :)

All in all, life should be a great adventure; here's to the start of an interesting blog.