Goodie Goodie Gluten-Free®

Hello fellow readers! Happy post HALLOWEEN!  I hope each and every one of you had a simply divine day filled with costumes and candy.  For all you post Trick or Treater's, I have some great news!  In case you were all digging through your bags of candy and worried about the ingredients, fear not from the Tootsie Brand! The Tootsie Brand candies are made and processed with zero gluten !  To be clear there is no gluten in the ingredients or in the manufacturing plant!  (with the exception of Andes Cookies) Amazing news!  In addition the candies are free of nuts and peanuts! Disclaimer:  Corn and soy products are used.  Andes cookies are not gluten free. Tootsie Rolls, Tootsie Fruit Rolls, Fruities and DOTS have been Kosher Certified by the Orthodox Union!  More great news! The Tootsie Brand does not use any wheat, barley, rye, oats, tritacale, spelt or any of their components, ether as ingredients or part of the manufactur...

**found in UsMagazine February 4th, 2013 issue A little late as usual.  I always post great recipes for great occasions after the fact, but guess what?  That means next year you will be set.   I found this while reading Us, as sometimes they have great recipes that are either naturally gluten free or can be converted gluten free. Superbowl Smackdown-Kick it off with great... GF Cajun Chicken Wings 1 tsp. olive oil 3 lbs chicken wings, halved at joints 1/2 cup butter 1 cup gf hot sauce (some are not gluten-free, make sure you read the ingredients) black pepper as desired blue cheese dressing and celery sticks, for serving (Now, the dish on blue cheese?  Studies used to show it was not gluten free, but now it shows that it is.  However, some Celiac's have issues with the blue cheese family, so why not swap it for ranch or some other creamy concoction.  Processed salad dressings can be an issue, especially Kraft.  I have he...

Halloween is just around the corner!  Being that is is my favorite holiday I shall continue to blog devilish treats till Halloween Day. Recipe can be found on Pamela's Website . Have a spooky day! Enjoy! xoxo Julie goodiegoodiegluten-free.blogspot.com  

I like these better then real Matzoh.  I could definitely live off of these if I had to. You don't have to worry my friends.  There is always a way to tackle a Jewish Gluten-Free holiday like Passover. I will admit Gluten-Free Matzoh is hard to find.  But definitely not impossible.  So when you see it, my advice?  Stock up. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

Always love a good Gluten-free label!  Peeps if you didn't know are gluten-free, low in calories and just sooo good!! Great for Easter and Valentines Day!. xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

Another golden recipe found in Shape Magazine, November 2011 Issue that happens to be naturally gluten-free.  One of my favorites is Butternut Squash Soup!  It's divine, and this recipe has carmalized pears!  It's like dessert in a soup.  Yum!!  Nothing like Butternut Squash soup to warm you up on a cold winter's day. Serves 6 Prep time: 20 minutes Total time: 1 hour/35 minutes For the Soup: 1 cinnamon stick 1 whole nutmeg seed, smashed with-the knife flat side of the knife 1 stalk lemongrass, chopped 1 cardamom pods 1 1-inch piece of fresh ginger, peeled and chopped (you can leave this out if allergic) 2 dried chipolte chilies 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts only, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1-inch dice 1 cup drained canned or jarred chestnuts, chopped 2 tbsp. chopped fresh sage 8 cups water 2 tbsp. pure maple syrup sea salt For the...

Need a last minute app for your fabulous GF Thanksgiving?!  Here you go!  Sometimes I wonder back then, did the Pilgrims have any allergies or know about them?  I bet they would have fancied these fabulous recipes!! **found in Shape magazine, November 2011 Naturally GF Serves 6 Prep time: 10 minutes total time: 40 minutes 2 pounds fresh spinach, tough stems removed 8 ounces silken tofu, coarsely chopped 1/2 cup reduced-fat vegan mayonnaise 1/2 tsp minced garlic 1 tbsp. chopped fresh flat-leaf parsley 1 tbsp. fresh lemon juice 1 tbsp. extra-virgin olive oil 1 tsp. sea salt 1/2 tsp. freshly ground black pepper 1. Bring a pot of salted water to a boil over high heat.  Add spinach and cook for 2 minutes.  Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible.  Finely chop spinach and transfer to a large bowl. 2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt a...

**found in Shape Magazine November 2011 coverted to GF There is nothing like stuffing, candied yams, green bean casseroles and more.  They are all delicious!  But not when it's not gluten-free.  This holiday is such a bummer if not prepared.  That's why I'm here!  To prepare you, get you in the gluten-free groove!  Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there. Beet, Fennel and Fig Salad with Cranberry-Sage Dressing serves 6 prep time: 10minutes total time: 1 hour, 30 minutes Dressing: 4 tbsp. extra virgin olive oil 1/2 cup finely chopped shallots 1 cup fresh or frozen cranberries (I prefer fresh) 1/4 cups balsamic vinegar 1 tsp chopped fresh rosemary leaves 1/2 tsp. chopped fresh sage 1/3 cup water 1 tbsp. pure maple syrup 1/2 tsp. sea salt Salad: 1 pound beets 1 fennel bulb, trimmed and halved 2 tsp. extra-virgin olive oil ...

**found in InStyle Magazine October 2010 Black Shadow serves 1 1 lemon wedge sanding sugar 1 shot potato vodka mixed with 2 drops of black food coloring 1.  Moisten rim of martini glass with lemon, coat with sugar (sanding sugar) and refrigerate until ready to serve. 2.  In a cocktail shaker filled halfway with ice, shake vodka. 3.  Strain into a chilled glass Kiss Of Dealth serves 1 Prosecco or champagne Maraschino Cherry Fill a champagne flute with cold bubbly.  Garnish with a cherry. Sweeney Todd serves 1 3 oz. concentrated mango juice 5 drops of red food coloring 1 shot of tequila 1 oz. fresh lime juice 1/2 oz. Cointreau 1 oz. cranberry juice 3 drops black food coloring (plus 3-4 additional drops) 1 white rock candy swizzle stick 1.  Pour mango juice into a high ball glass; stir in red food coloring.  2.  In a cocktail shaker filled halfway with ice...

**found in InStyle Magazine October 2010 Serves 12 (makes 36 skewers) 10 oz. semisweet chocolate, coarsely chopped 1 1/3 cups sweetened condensed milk 1/2 cup milk Brown raffia for broomsticks (try MJtrimmings ) 1 pint blueberries, raspberries or blackberries Chocolate Sauce: 1.  In a heavy saucepan over low heat, melt chocolate, stirring constantly 2.  Pour in condensed milk, continuing to stir until combined 3.  Add regular milk and mix until smooth 4. Pour into a serving dish **If you do not want to use whole milk, try soy milk, almond milk, buttermilk or low fat milk Broomsticks: 1. Cut a piece of raffia into ten 1 and 1-half-inch lengths. 2.  Bunch cut pieces together; tie one end with another piece of raffia 3.  Knot securely and trim 4.  Insert a long toothpick in middle.  Repeat steps 1 to 3 for each broomstick. 5. Skewer 3 berries per stick **you can also use a mix of all berries comb...

**found in InStyle Magazine October 2010 Serves 12 (24 Brownies) 6 oz. bittersweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 6 tbsp. unsalted butter, softened 1 1/2 cups sugar 2 tsp. vanilla extract (try Tahitian Vanilla or Mexican Vanilla-It gives it a sweeter taste) 4 large eggs 1 tsp. salt 1/4 tsp. xanthan gum 1 cups GF all purpose flour (try Bob's Red Mill) 1 cup semisweet chocolate chips 1 sheet of vellum for stencil  Powdered Sugar (Confections Sugar) **the original recipe calls for silver sanding sugar, but I am not 100% sure that something like that is gluten-free, so I offer confections sugar which will do the same trick and taste better.  This recipe is covered gluten free. If you don't have vellum, wax paper will do.  And if you don't have a utility knife, then scissors or an exacto knife will do, if you don't have confections sugar, colored sugar will do. 1. Preheat oven to 350 degrees.  Grea...

**found in InStyle Magazine October 2010 and converted. Serves 12 (24 Smores) 2 cups GF Graham Cracker crumbs (try  The Grainless Baker ,  Enjoy Life ,  Kinnikinnick  or  Jo-sef ) 1/4 tsp salt 4 tbsp sugar 2 sticks unsalted butter softened 4 egg yolks, slightly beaten 3 cups GF white chocolate chips 1 10.5 oz. bag of mini marshmallows 1.  In a food processor or large mixing bowl, combine graham cracker crumbs, salt, sugar, butter and egg yolks.  Mix thoroughly.   2.  Press mixture evenly into a greased 12 x 17 inch baking tray; place in refrigerator to chill for about 30 minutes. 3.  Melt chocolate chips in a saucepan over low heat, stirring continuously. 4.   Pour melted chocolate over graham cracker mixture; spread evenly 5.  Return tray to refrigerator for another 30 minutes, or until chocolate hardens 6.  Cut out rounds using a cookie cutter or an upside-down drinking glass. ...

**Found in InStyle Magazine, October 2010 You don't have to be a gluten feene to eat licorice!  No..out there in the world of gluten free markets and health food stores you can actually find amazing gluten-free licorice!   For some diagnosed with CD or a gluten-intolerance it was the cake, cookies, pie and pasta that made joining the gluten-free world even harder.  For me it was black licorice.  I love licorice!  Passionately.  I do.  And when I went gluten free and was reading ingredients at markets, I saw the first ingredient in licorice: wheat starch.  Ugh bummer!  Eventually I got used to it, and stopped looking for licorice...but every now and again I would find a random brand at the market and hope it would be gluten-free.  Of course after turning the package over and reading the ingredients it wasn't.  And then I'd be disappointed all over again. I kept thinking why is there no gluten-free licorice?  But alas...

There are always going to be candies that you should use caution with.  There is so much that offer gluten-free ingredients which is great, but what about cross-contamination?  You have to be careful.  Below is a list compiled by many of the great bloggers out there.  I found this post while googling and I find that these lists ALWAYS help. Use Caution: Air heads (manufactured in a facility that processes wheat flour) Brach's Autumn Mix (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Brach's Candy Corn (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Brach's Mellowcreme Pumpkins, Branch's Milk Maid Caramel Apple Candy Corn, Brach's Milk Maid Royals Nougats (milk, egg, wheat, peanuts, tree nuts and soy are present on the equipment) Chuckles (packed on equipment that also packages products containing traces of milk, egg, wheat, peanuts, tree nuts and/or soy ingredients) Farley's Harvest Mix a...

Well, well...In one week it will be my FAVORITE holiday of the year!  Halloween!! And what I would want nothing more is to help others celebrate this holiday gluten-free.  Below is a fabulous list of gluten-free candy!! yay! that should help you have a gluten-free spooktacular Halloween.  I have found quite a few great lists and I am combining them and sharing them with you and your children! SAFE AND DELICIOUS GLUTEN-FREE CANDY:   3 Musketeers Mint w/ dark chocolate bar and fun size Act II Popcorn Balls Annie's Organic Bunny Fruit Snacks Applehead, Grapehead, Cherryhead Alberts Iced Halloween Pops Almond Joy fun size bars (manufactured in a facility that also processes peanuts) Baby Ruth fun size and bars Barrels of Candy by Treat Street Bazooka Big Mix (includes bubble gum filled candy, candy chews, and bubble gum filled lollipops) Betty Crocker Fruit By The Foot Wicked Webs Berry Wave Mini Feet Betty Crocker Halloween fruit flavore...

**found in Food and Wine Magazine Coverted by moi! I have never found so many tears in my life as I did today while reading Food and Wine Magazine.  Super excited as I am, I must blog about this Thanksgiving themed issue!  Now of course most the recipes are not gluten-free, but that doesn't mean you can't make them gluten-free!  And the ones that are gluten-free are great recipes that just happen to be naturally and sinfully delicious gluten-free.  So let's get started.  I have at least 15 new recipes to share and all of them are super fabulous for Thanksgiving dinner.  Like everyone else in our boat I know that the holidays are the worst when it comes to enjoying this feast.  Easy when you didn't have to worry about gluten, but now? Ugh, what a buzz kill.  Seriously!  Too much worrying on this holiday with breadcrumbs, thickeners, gravy, and breads.  Fear not!  I am prepared this year thanks to Food and Wine Magazine and ...

I got this recipe from one of my favorite non gluten-free cookbooks.  I tend to buy all kinds and just convert the recipes.  This cookbook called Homemade by Clodagh Mckenna .  She phrases her recipes as "Irresistible recipes for every occasion".  So true.   Clodagh McKenna, acclaimed cook, writer and television presenter, has created an invaluable kitchen companion as perfectly written in the introduction of her book. This lovely chutney is served at her Cafe.  Canal Cafe. pat of butter 2 onions sliced 2 1/4lb apples (a variety suitable for cooking, peeled, cored and diced) 2 1/2 cups brown sugar 10 whole cloves 1 tbsp. chile powder 3/4inch piece of fresh ginger, peeled and grated 1 3/4 cup cider vinegar 1 tsp. sea salt 1 tsp. freshly ground black pepper 1 tbsp. turmeric powder Melt the butter in a heavy-bottomed saucepan and add the onions and apples.  Stir well, cover and let cook for five minutes. Stir in ...

In honor of St. Valentines Day I am posting this week only tasty dessert recipes.  St. Valentines Day is not only a reminder of love and affection, but affection and love for your tummy.  I know I am a bit late in posting these, and I do apologize to my readers for not preparing you the GF Valentine way, but better late then never. Valentines day can be hard, especially when you are new to this lifestyle.  What candy is gluten free? What can I eat? And what can my crush make me on this delicious day?  How is anyone going to know what I can eat, and what if I am dining out?  These are all valid questions, and really the only way you will get your answer is by reading blogs or googling it yourself.  Since you have this disease or lifestyle it is your job to get this straight.  I know, what a drag.  Why can't you just take a handful of whatever, or a big heart shaped box from your local drugstore, LINDT, GODIVA or any of those other br...

**found in the January 2011 Bon Appetit  8 servings CREAM: 1 cup chilled heavy whipping cream 2 tbsp (packed brown sugar) 2 tbsp dark rum Freshly grated nutmeg CIDER: 12 cups (3 quarts) apple cider 40 whole cloves 10 cinnamon sticks 8 2-inch long strips orange peel 4 2-inch long strips lemon peel 2 tsp whole allspice 1/2 cup  Tuaca  (yes it is gluten-free, see  Link ) 1/2 cup gold rum Ingredient info:  Tuaca is a liqueur with vanilla, brandy, and orange flavors.  It is gluten-free. Cream: Stir all ingredients in medium bowl.  Chill until ready to use, up to one day Cider:  Bring first 6 ingredients to boil in heavy large pot, stirring occasionally.  Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35-40 minutes.  Strain cider into medium saucepan.  Do ahead:  Can be made  day ahead.  Cool, cover and chill. Return cider to simmer.  Remov...

**found in the January 2011 Bon Appetit  8 servings sauce: 1 cup (packed) golden brown sugar 1/2 cup heavy whipping cream 1/4 cup unsalted butter 2 tbsp honey 1 tsp ground cardamon 1/2 tsp ground allspice 1/4 tsp ground cloves 1 tsp vanilla extract Apples: 3 tbsp butter 3 large golden delicious apples, peeled, cored, each cut into 8 wedges 3 tbsp packed golden brown sugar Vanilla ice cream toasted pecan halves (optional) Sauce: Stir sugar, cream, butter, honey and 3 tbsp. water in heavy medium saucepan over low heat until sugar dissolves.  Increase heat; bring syrup to boil.  Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend.  Boil without stirring until sauce coats spoon, about 3 minutes.  Remove from  heat; stir in vanilla. Do ahead: Can be made 1 week ahead.  Cool, cover and chill.  Re-warm before using. Apples:  Melt butter in large skillet over medium-high heat....