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This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Sloppy Joe Skillet. This is the gluten-free, casein-free answer to Hamburger Helper; one-dish cooking that’s healthy! I used grass-fed ground beef and organic potatoes, an organic onion and even organic tomato paste to make this tasty dish. Nicholas enjoyed it very much and said it was easily 100 Thumbs Up! It was also excellent for leftovers for lunch the following day.
Croutons…definitely one of those little “treats” that I miss from my days of eating gluten! However, here’s a super easy way to make your own at home. I guarantee these are even better than the ones in the store and you won’t have to worry about eating any gluten. My son has stopped eating the crusts on his gluten-free bread sandwiches, so when I cut them off (prior to putting anything on the bread), I’ve been saving them and putting them in Ziploc bags in the fridge. Then, I repurpose them to be gluten-free croutons; a much better solution than wasting all that expensive gluten-free bread! And, ironically, Nicholas thinks these croutons are fantastic! He gave them 100 Thumbs Up.
Gluten-Free, Casein-Free Croutons (Nicholas Rating = 100 Thumbs Up)
4 slices gluten-free bread, cut into 1/2-inch size cubes (or the equivalent of leftover crusts)
1/4 cup melted ghee
1/4 tsp onion powder
1/2 tsp Italian Seasoning blend
Preheat oven to 300 degrees. Melt ghee in a small saucepan over medium heat. Remove from heat, then add onion powder and Italian Seasoning and stir well.
Add bread cubes, stirring until all cubes are well-coated with butter mixture. Spread cubes on shallow baking pan. Bake for 10 minutes, stir, and bake for 10 minutes longer.
Cool completely. Store in an airtight container for up to 1 week. Makes about 2 cups of croutons.
This week’s recipe has a funny name, but a great taste. I found this recipe in The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon. According to the author, pupusas are El Salvadoran street food. Besides being super easy to make, pupusas are also very versatile. I put refried beans inside these, but you could also use barbeque-flavored shredded pork or beef, a cheese alternative, or a combination of cheese alternative and beans. They freeze well so you can make a big batch and stash some away for later.
Gluten-Free, Casein-Free Pupusas (Nicholas Rating = 100 Thumbs Up!)
2 cups plus 2 Tbsp water
Coconut Oil, as needed
1 cup vegetarian refried beans (or substitute bbq-flavored meat)
1 cup Daiya Cheese (optional)
Toppings of your choice: cubed avocado, salsa, shredded cabbage (optional)
1. In large mixing bowl, combine corn flour and water with your fingers. It should form a dough that is not thin and watery, but thick and moist. Press plastic wrap directly on top of dough and let it sit for 5 minutes.
2. Lightly oil griddle or large skillet with coconut oil. Preheat pan/griddle over medium-high heat.
3. While heating pan/griddle, form the pupusas. With wet hands, roll 2 Tbsp of the dough between your hands to form a ball. Poke a hole about a quarter of the way through the ball with your thumb. Press 1-2 teaspoons of your choice of filling into the hole, and form dough around the filling until it is a ball again. Then, pat the pupusa between your palms until it is flat like a pancake. The edges should be smooth. If the edges crack or look dry, add 1-2 Tbsp water to the dough.
4. Place the pupusas on heated griddle/skillet and cook over medium-high heat for 7-8 minutes per side. Continue rolling and stuffing the pupusas until all dough is used.
5. Serve immediately with any toppings of your choice.
6. Leftovers can be stored in refrigerator in airtight container for up to 3 days. Or, you can place completely cooled pupusas in an airtight container with squares of wax paper between each one and freeze for up to three months. To reheat frozen pupusas, preheat the oven to 400 degrees. Place pupusas on a rimmed baking sheet and bake for 10-15 minutes or until warmed through. Serve immediately.
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Asian Chicken. Don’t let the photo fool you…this is not a bland recipe! I know it looks pretty plain in the photo, but this chicken is full of warm, sweet, tangy orange flavors guaranteed to dance across your tongue. And, for having a lengthy list of ingredients, this recipe is actually quite easy to make. My husband volunteered to give the thumbs up rating on this one: 100 Thumbs Up! (He also took ALL the leftovers to work the next day; this is a compliment to me, for sure.)
I know it’s October, but here in Southern California we’ve been riding a few heatwaves lately! So, I remembered I’d seen this recipe in the May 2012 edition of Sunset Magazine for “Ginger Shaved Ice with Apricots and Sweetened Condensed Milk.” I figured that it would be a fun time to try this recipe out.
One problem – it’s way past apricot season! So, I had to substitute peaches for the apricots. I think the recipe still worked and I hope you’ll consider trying it too. (One word of caution: it’s not something you can whip up in a few minutes for dessert; this one requires some advance planning!)
The flavors of this are really amazing. You have the hot spiciness of ginger with the cool ice and the sweetness of peaches. Not your traditional ice cream dessert!
Gluten-Free, Casein-Free Ginger Shaved Ice with Peaches (Nicholas Rating = 20 Thumbs Up!)
3/4 cup sugar
1/2 cup coarsely chopped ginger (unpeeled)
3 peaches, sliced (or, a 15-0z can of sliced peaches in their own juice)
1/3 cup coconut cream
4 small mint sprigs (for garnish)
1. Bring 1 1/2 cups water and the sugar to a boil in a medium saucepan, stirring to dissolve the sugar. Remove syrup from the heat.
2. Meanwhile, mince chopped ginger in a food processor. Then, add 3/4 cup of water to the ginger and whirl until juice gets extracted. Pour the mixture over a fine strainer set over a bowl and using a large wooden spoon, press the ginger to extract the juices.
3. Stir the liquid ginger into the syrup. Reserve 1/2 cup of the ginger syrup mixture and chill in refrigerator separately.
4. Pour the rest of the ginger syrup mixture into a 9 x 13-inch pan. Cover the pan with foil and freeze until slushy at edges (between 2 and 5 hours). Stir well with a fork, breaking up the lumps, then freeze until solid (overnight works best).
5. Meanwhile, stir the peaches into ginger syrup liquid, at least 30 minutes and up to 3 hours, stirring occasionally.
6. Scrape the frozen mixture with a fork to make large flakes. Spoon ginger ice into bowls and top with coconut cream. Drain the peaches, then spoon over ginger ice. Garnish with mint sprigs.
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Tuna Pasta Salad. If you’re looking for an interesting, healthy way to pack some tuna into your child’s lunch (or maybe even your husband’s?)…this is it. Not only is it better than a plain tuna sandwich – it’s easy to make too! This recipe will make a lot of servings, so you could even serve it for a quick weeknight dinner or take it to a potluck. It’s versatile in that you can serve it either hot or cold and it still tastes great. You can also play around with the different forms of pasta or even some of the condiments to adjust the flavors if you like.
This week’s recipe, GFCF Homemade Battered Fish Portions, is a recipe that I adapted from Nigella Lawson. The original recipe is titled Goujons of Sole and I found it on the Food Network website. These seem almost too easy to make and it’s hard to believe they have so much amazing flavor, considering the simplicity of the recipe. My son would not touch them as he has stated, “I don’t eat fish, Mom!” But, my husband who is a very tentative fish eater himself, was amazed at how incredibly yummy these were! Therefore, I must rely on the Husband Rating this week.
GFCF Homemade Battered Fish Portions (Husband Rating = 1000 Thumbs Up!)
2 fillets of sole, skinned
1/2 cup of gluten-free cornstarch
freshly ground black pepper
1 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)
1 cup extra virgin olive oil
1. Cut the sole fillets in half lengthways, then slice each fillet into about 4 long strips on the diagonal. (You should have 8 fish portions per fillet.)
2. Put cornstarch in small bowl and season with salt and pepper. Put bread crumbs into another shallow bowl.
3. Beat eggs together in their own bowl.
4. Dip each fish portion first into the cornstarch, coating it well. Then, dip the portion into the egg mixture. Finally, dredge the fish portion in the breadcrumbs.
5. Set the fish portions aside while you heat up the oil (medium-high heat) in your skillet.
6. Fry the fish portions until they are crisp and golden, about 3-5 minutes each. Remove the fish portions as you go and set them on a plate with paper towel so you can blot any excess oil.
7. Serve hot with rice, potatoes, or even quinoa (pictured above).
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Chicken Enchiladas. I had a definite love/hate relationship with the original version of this dish. I loved it because it was so tasty going in my mouth…but, I hated how it destroyed my intestinal tract on the way out! Since I recently discovered Coconut Cream at Trader Joe’s, I thought I’d see what would happen if I substituted that for the heavy cream that is normally used in this recipe. It worked! I admit that the first bite, I tasted a hint of coconut, but then the salsa verde and green chile flavors began to overpower it and it was just simply yummy. Nicholas said it deserved at least 10 Thumbs Up, but I think it needs more like 100 Thumbs Up!
Measuring GAPS Against the GFCF Diet
To continue the comparison of the GFCF Diet to other diets that are similar in some aspects, we’ll look at the Gut and Psychology Syndrome (GAPS) Diet. Both diets have had their fair share of acclaim for helping with some of the gastrointestinal and behavioral symptoms associated with the autism spectrum.
What is the Gut and Psychology Syndrome Diet?
The diet was initially known as the Specific Carbohydrate Diet (SCD). SCD was used for those with digestive disorders, including Celiac disease. It fell out of use over the years, but was revived and slightly modified by Dr. Elaine Gottschall, a neurologist working with children with various disorders such as autism.
There are seven stages to the diet, composed of two parts: The Introduction Diet and the Full GAPS Diet. The Introduction Diet is made up of six stages, but each day starts out with a probiotic, which is usually homemade yogurt, to aid digestion and a glass of still mineral or filtered water.
The diet starts out with homemade meat and fish stock, soups made with either stock, boiled meats and vegetables. Fiber-laden vegetables like cabbage and celery should be avoided, but as much of the meat stock, fish stock and soup as desired is allowed throughout the day. Ginger, chamomile and mint tea with honey is recommended between meals.
Other foods are added over the course of several weeks or months. By stage six, eggs, clarified butter (ghee), avocado and other fruits, grilled and roasted meats, almond flour, homemade juices and various other foods are included. Starch and refined sugars are not allowed.
The full diet is a continuation of the stage six portion of the Introduction Diet. It is recommended to avoid all starch and sugar for a full two, but eventually, some dairy products like hard cheeses are permitted. The diet is somewhat difficult to follow, but it is laid out in a step-by-step format, complete with recipes.
How Does it Compare to the GFCF Diet?
The first part of the Gut and Psychology Diet is gluten-free and casein-free, however, the full diet isn’t. The idea is that once the body is “detoxed” from years of gluten and casein overload, these foods can again be enjoyed in small quantities eventually. Eating gluten-free and casein-free for several years does clear the body of both substances, but not everyone can safely reintroduce them later on.
GAPS is less restrictive than the GFCF Diet at the full diet stage because dairy is allowed, but the complicated steps to get there make it hard for some to stick with it. GFCF doesn’t allow dairy, but the rules of the diet are far easier to follow: Don’t eat casein or gluten.
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This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Morning Glory Muffins. I found this recipe in a newspaper insert, called Dash, that comes out weekly and usually has a lot of recipes that aren’t that easy to adapt to GFCF. These muffins looked pretty easy and I loved the idea of being able to have a muffin be almost a complete meal. Needless to say, they were a big hit at my breakfast table, and I hope they will be a big hit for you too! I think I’ll make these for a potluck sometime too, especially since the recipe makes 24 muffins.