Graduation Day: I’m awesome

On Saturday I officially graduated being a intermediate gluten free to a pro gluten free chef! Ladies and Gentlemen, I made Gluten Free Bread! It was soft, puffy, and tasted like normal bread! Some of you have already crossed this milestone and I am now pleased to say that I am here with you! After a year and a half of brutal and horrible dinners and snacks that could be used to stone someone, I am now well trained in the art of Gluten Free.  2014 Jan-sept 451

I used a recipe from Gluten-Free Goddess to make a beautiful Focaccia Loaf (I just didn’t put tomatoes on mine)

Tomato-Garlic Focaccia – Italian Flatbread Recipe


1 cup sorghum flour
1 cup potato starch (not potato flour!) or tapioca starch
1/2 cup millet flour or certified GF oat flour
2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons each: chopped rosemary, thyme, basil
1 tablespoon active dry yeast
1 1/4 to 1 1/3 cup warm water (at 110º F)
A pinch of raw sugar
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
1 free range egg, beaten, or Ener-G Egg Replacer, mixed
A dusting of GF cornmeal

Note: You’ll need sliced fresh garlic and tomatoes for topping.
Turn on the oven briefly- just to warm it; then turn it off.
Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.
In a separate bowl, proof the yeast in warm water and pinch of sugar.
When the yeast is poofy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.
Stir to combine. The dough should be sticky- it doesn’t really feel like typical wheat bread dough- more like a thick muffin batter.
Scoop the dough into a 9-inch cake pan dusted with cornmeal.
Using wet hands pat and shape the dough into a rounded loaf.
Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.
Place the pan into the warm oven and allow it to rest and rise for 30 minutes.
Turn on the oven to 375ºF.
Once the oven is 375º put the timer on for 20 minutes. Bake until golden and firm- from 25 to 35 minutes. When you thump it, it should sound hollow.
Remove from the pan as soon as you can handle it, and cool on a wire rack. Slice with a sharp bread knife.

Makes one loaf.

Read more:


Baxter Soups


I would highly recommend Baxter’s soup! It has a great flavor plus it’s filled with real food! Obviously it’s gluten free which if you know by now is very hard to find for a decent price. It’s 2.99 a can however we have seen it on sale in Loblaws stores.

Hope you enjoy and may be the GF be with you!

Meat Loaf

IMG_3678I’ve been trying to keep up with our family’s goals of eating healthier and quit wasting so much food. It’s not easy yet last night I felt like I was able to keep those goals and not have to sacrifice taste! I made a meat loaf that was packed with vegetables and you couldn’t taste it; which was the best part. I actually got the idea from my sister who has a husband and children that hate eating vegetables so she would sneak it in! She’s a genius.



Meat Loaf

1 or 2 lbs of Ground Turkey

1 Stalk of kale

1 Zucchini

1 Pepper

1 Egg

¾ c. Rolled Oats

½ Tbls Onion powder, Parsley, Basil

1 Tbls of Fresh Garlic

¼ c. Ketchup

(optional) 5 drops of Hickory Liquid Smoke

 Preheat oven to 400 degrees

IMG_3674I started by taking kale, zucchini, and a whole yellow pepper and put it in the food processor. Each one was showing age and before

I would feel justified to through each into the garbage. However it’s a new year and I need to be more responsible.

With the vegetables in the food processor add the egg. Blend well.

IMG_3676Add the vegetable mixture to the turkey. Add rolled oats and mix well.


Add spices, ketchup, and hickory liquid smoke.

Add to a baking dish and add more ketchup to the top. Cook for 40mins.

As a side note you can really use any vegetables that you would like or are starting to age. You will not be able to taste any of them!

Hope you enjoy the recipe! Thanks for reading and may the GF be with you!