A Sure Thing: Gluten-free cakes, cupcakes, donuts & more...

There is one question I get more than any other when it comes to cooking for someone who is gluten-free.....how do I make a birthday cake that will compare to a "regular" cake?

And here is my quick and dirty answer.  I am going to give it to you straight...Betty Crocker.  Yeah, that's right....Betty Crocker! And my other secret...buttermilk...but shhhhh, you didn't hear that part. And no one is paying me, or compensating me to say this.

Sure, it's not organic or full of ancient grains....but for that special occasion, it gets the job done.  Forget being clean, and just embrace the cake mix for this one occasion, because you will receive endless compliments, and not because it is good for a gluten-free cake, but because it is good for any cake!

I use Betty Crocker gluten-free yellow cake mix for donuts, cupcakes, birthday cakes, pineapple upside down cake, and even mini balsamic strawberry shortcakes (pictured above).  And when the cake mix calls for water, replace it with buttermilk, you will not be disappointed.  You are guaranteed to have  super fluffy and moist results.  If you don't tell people it is gluten-free, which is what I did with the pictured above when I brought it to a party, no one will know! I promise.

Review: del Carmen Cuban-style gluten-free black beans

Recently, I was given some samples of del Carmen Cuban-style gluten-free black beans, and gluten-free black bean soup to try.  I love black beans, so this was definitely a welcome product to sample!

First, I tried the gluten-free black beans.  They are stored frozen, so I defrosted them, and then heated them in the microwave in a glass dish according to directions.  I served them with steamed brown rice, and roasted salmon with Cuban seasoning.  M is not usually the biggest fan of beans...unless they are baked beans from his homeland, so I was assuming I would be eating most of these beans myself.  Much to my surprise, M and Z couldn't get enough.  They both ate up all their beans and asked for seconds!  M even made sure we had more in the freezer, so we could have them again.

Score!  A healthy side dish that was easy and quick to prepare!

I decided to serve the gluten-free black bean soup in a similar way, with steamed cilantro, lime rice and fish tacos.  Again, a huge hit in my house! I was just missing the mojito.

The gluten-free black beans and gluten-free black bean soup are extremely flavorful, but not hot, which I really appreciate, so they could be enjoyed by all of us equally.  And for a busy family, on days when I have little time to prepare meals, they are a great side dish.

Both black beans dishes are slow-cooked, and contain all-natural ingredients without preservatives and scary to pronounce words hidden in their ingredient list.

The gluten-free black beans and black bean soup are vegetarian and both contain:
Black Beans, Water, Carrots, Peppers, Celery, Onions, Orange Juice, Lime Juice, Garlic, Olive Oil, Lemon Juice, Sea Salt, Shallots, Sugar, Natural Spices

del Carmen also produces black beans and black bean soup that contain beer that are not gluten-free, so be sure to choose the beans that say 'gluten-free' on the label, near the ingredients.  They also produce gluten-free vegetable broth and gluten-free black beans and rice.

My only negative comment about these black beans are that they are currently only located in the St. Louis, MO metro area.  For those who live locally, you are in for a treat!  For the rest of us, let's keep our fingers crossed that they expand distribution so we can enjoy these tasty beans as part of our weekly meals!

Happy 2013... 22 days later

Happy 2013!  I know, I am a little late to the game.  How does time fly so fast?  Somehow having a child makes it go even faster.  It seems like only yesterday, I was eating what I wanted to, I questioned nothing, and I had a baby.  Now, I have a 7-year old, and I have to watch what I eat, and my personal care products like a hawk.

The holidays can be especially grueling, as we all know.  As a host to eager guests who want to bring dishes, and especially as a guest at someone else's shindig.  This holiday season, my family was unfortunately visited by the sickness running rampant through our neighborhood, so we ended up having to cancel most of our social holiday plans.  But, that didn't stop me from baking and creating yummy dishes at home, while playing nurse.

I have many recipes to catch up on from the past few weeks...snickerdoodles, peppermint chocolate cookies, hominy potato soup, sour cream pancakes, chocolate chip oatmeal cookies, and apple pie to name a few.

In the meantime, what was your favorite foodie memory from this holiday season?

Can you just eat around it?

How many times have you heard, "Can you just around it?"  As if I could eat the pie fillings, but just leave the crust.  If only it was that easy!

This is a tough time of year, and after almost 4 years of being gluten-free, there will still be times every now and then, it can get frustrating.  I mean, I am pretty cool with the fact that when I go to someone's house, a holiday craft show, or an open house, it is pretty likely that I won't be able to eat anything.  I will make sure I eat something before I go, and If there is wine, I am fine.  I may even have a piece of cheese, if it is on a plate on its own and not next to bread and crackers.  Of course, I always try and bring something, so at least I know I can have one one thing.

Sometimes I feel like I am a broken record when people ask why I can't just eat around the offending gluten, or give me a look like I am being overly paranoid.  Sometimes, I just want to not have to explain myself.  Yes, it is difficult, yes, there is not much available in these situations, and yes, it can suck.  But, it is just food, and I will eat when I get home.  Sometimes I worry it bothers other people more than it bothers me.

And then the worst part, is when people will say casually something is gluten-free, yet, but I don't feel like asking a hundred of questions about asking to see the label, or how it was cooked, and honestly, I don't wish to spend the next several hours being sick, so please don't be offended if I just choose not to try it.

I know people have the best intentions, especially my great group of friends.  And I really do miss the days I could be like everyone else, and just eat what I see, no questions asked.  But now that I know what the outcome is when I do get sick, I won't risk it.  No matter what it is.

I have been to a couple of parties lately that were as usual full of lovely gluten. I don't expect to eat anything, so I am really not bothered or upset.  Then a friend will tell me they made something that is gluten-free, and it is next to all the lovely gluten-filled treats.  I am so appreciative, but it fills me with such anxiety, I just don't feel comfortable to eat it.

I do appreciate when people go out of their way to provide something that is gluten-free, but if I feel the slightest bit uncomfortable, I won't eat it, and then I feel awful about possibly offending them.  But frankly, I will say no, before I risk getting sick.

So, while I feel more comfortable in social situations, because I am used to the fact that I can't eat all those lovely goodies, I wish people were more comfortable about me not being able to eat.

How do you handle social situations during the holidays?

Baked Apple Pancake

I could probably write out a long list of things I miss from my gluten-eating days...a fresh crepe from a street vendor in Paris, a crusty French baguette, deep dish spinach pizza from Gino's East in Chicago, Peshwari naan, and the list could go on and on....  But there is one thing on that list, that I do still indulge in at home, gluten-free style of course. The Baked Apple Pancake I used to enjoy at The Original Pancake House (we are not talking IHOP here).

My mom is to thank for this copycat recipes, she used to make it for us at home growing up, and I simply gluten-free-ized it so I could safely eat it now.

This is a quick and delicious dish for a weekend brunch for guests, or just for your own family.  It also works when you want breakfast for dinner - as we like in our house!

Baked Apple Pancake

6 eggs
1 1/2 cup milk
1 cup gluten-free flour (I like using Pamela's in this recipe)
3 T. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/2 stick of butter

2 apples, peeled, thinly sliced
2-3 T. brown sugar
Preheat oven to 425 degrees;

Mix first 6 ingredients (slightly lumpy);

Melt butter in 12" porcelain quiche dish or 13 x 9 baking pan in the oven;

Add apple slices to pan. Return to oven 'til butter sizzles. Do not let brown;

Remove dish from oven and pour batter over apples. Sprinkle with brown sugar. Bake for 20 minutes or until puffed and brown;

Serve immediately.

What is one of your favorite dishes that you have converted to be safe and gluten-free?