Going Gluten Free

People say that going gluten free is a challenge, but personally, it is not that bad. Sure I cannot have regular bread, curly fries, Fettuccine Alfredo, or Dutch Letters, but there are plenty of choices out there I can have. Like, hamburgers (with Minute Bread), tacos (with corn tortillas), candy bars, cookies, and even pizza. Here are two recipes I like  to use.

Pamela's Gluten Free Bread in a Minute: Perfect if you want a bun for your hamburger or if you just want some bread & butter.

1 large egg

1 tsp of water

3 tbsp of butter milk (or 3 tbsp of milk plus 3/4 tsp of vinegar)

1/3 cup of Pamela's Baking & Pancakes Mix or any GF Baking Mix (Aldi's makes an economical mix)

Optional 1 tsp of sugar

OR

1 large egg

1 tsp of water

3 tbsp of butter milk

1/3 cup of Pamela's Gluten Free Bread Mix

1 tsp of baking powder

Directions:

Use a large latte cup, or small glass or porcelain bowl - a one cup glass measuring cup works well too; grease the inside with oil or butter or use a non-stick spray.

Mix wet ingredients well in a cup or bowl. Once incorporated, add dry ingredients and mix well.

Pour batter into large mouth cup or small bowl. Using a rubber spatula or your finger, wipe the extra batter from the cup or bowl sides. Bake in a microwave oven on high for 85 seconds. The time needed to bake, will vary depending on if bowl  is ceramic or glass, and on the wattage of the microwave. Once baked, turn out on rack to cool before slicing. If bottom of bread is not fully cooked, put bread in the cup and microwave for an additional 5 to 10 seconds until the bread is done. 

Frozen Peanut Butter Cheesecake: Miss cheesecake? 

Problem solved.  This is one of our family's personal 

favorites for birthdays and special occasions! 

Ingredients

6 tablespoons butter

1 1/2 cups semi-sweet chocolate chips

2 1/2 cups gluten free rice krispies 

1 (8 ounce) package cream cheese, softened

1 cup sweetened condensed milk

3/4 cup creamy peanut butter

1 teaspoon vanilla

2 tablespoons lemon juice

1 cup frozen whipped topping, thawed

2 tablespoons hot fudge sauce

2 tablespoons creamy peanut butter

Directions

In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

Press into the bottom and up the sides of a 9-inch spring-form pan. You could use a pie pan but I've found that a spring-form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

Add vanilla and lemon juice and mix until combined.

Gently fold in the whipped topping. Pour filling into the prepared crust.

Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.