Gluten Free Mom

Gluten Free Caesar Salad Dressing (adaptable for casein free)

Looking forward to the new year,

or need a little break from all of the holiday food. 

Whichever it is, this is a salad dressing that will not disappoint.

Everyone who has tasted it ask for the recipe,

and it is so easy,

and taste wonderful casein free.

Caesar Salad Dressing

• 1 cup mayonnaise
• 1 T lemon juice
• 1 t Worcestershire sauce
• 1 clove minced garlic
• 1 t salt
• ½ t pepper
• 2 T milk (use Almond Milk for CF)
• ½ cup fresh grated Parmesan cheese

Add all ingredients to a jar and shake until blended.  Add more milk for a thinner dressing.  Serve over Romaine lettuce.   Top with shaved Parmesan cheese for a gourmet look.

For casein free, use almond milk and serve the Parmesan cheese on the side.

You will get hooked on this!!  Not only is it great on a salad, it is wonderful poured over a baked potato.   

Merry Christmas

We may not be able to give much, but we can always give the joy that springs from a heart filled with love. ~ Mother Teresa

Yes - those are gluten free cookies we are decorating!

I Love Chocolate Gluten and Casein Free Chocolate Cookies

These are some of the best gluten free chocolate cookies I have ever made. 

They are a cross between a chocolate brownie and flour less chocolate cake.

They satisfied that urge for a yummy baked chocolate treat that I was longing for.

They are huge - soft on the inside with a nice crust on the outside.

They deserve the fine china!!

I love Chocolate Gluten Free Chocolate Cookies (adaptable for casein free)

• 1/2 cup gluten free flour mix Favorite Gluten Free Flour Mix
• 1/4 t xanthan gum
• 1 t baking powder
• 1/4 t salt
• 16 ounces semisweet chocolate (use Tropical Source or Enjoy Life semisweet chocolate chips for casein free)
• 1/4 cup unsalted butter (use Earth Balance for casein free)
• 1 3/4 cup packed brown sugar
• 4 large eggs
• 1 t vanilla
• 1/2 cup powdered sugar

In a small bowl combine the GFflour, xanthan gum, baking powder and salt.  Set aside.

Combine chocolate and butter, and heat in the microwave stirring every 30 seconds until melted.  Set aside.

Using electric mixer, beat sugar and eggs until thick, about 5 minutes.

Add the chocolate mixture and the vanilla, beat until combined.

Stir in the flour mixture.

Cover and chill in the refrigerator until firm, at least 45 minutes.

Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper and drop the batter by 1/4 cupfuls onto the sheets, spacing them 2 1/2 inches apart.  Note that this is very messy process.  The dough has the consistency of red clay at this point and you will be wondering if the cookies are worth the mess.  Don't stop - they are definitely worth it.  Use some cooking spray on your hands and utensils to make this step go more easily.

Spray the bottom of a class with cooking spray and dip it in powdered sugar.  Gently knock off the excess sugar and flatten the cookie with the sugared glass bottom.  Not too flat - just to a disk-like shape.

Bake for 20 to 25 minutes - until the outside has nice crust but the cookies are still soft to the touch.

Makes about 18 large cookies.  Store in an airtight container.

Because living gluten free does not mean living without!!

For more great recipes, go to www.glutenfreemom.com

American Family Physician Article on Celiac Disease

Not wanting to be too serious during the holiday season, but this is a link to a great article on Celiac Disease.

It is the December 15th edition of American Family Physician. 

American Family Physician Article on Celiac Disease.

I think it is sometimes easy for extended-family members to forget how serious celiac disease can be (especially when they see how healthy you are now that you are on the gluten-free diet),so I forwarded this article to members of our family. 

Gluten and Casein Free Cashew Brittle

Here is another recipe that is a crowd pleaser and great for Christmas parties.   

It also makes a great gift.

It is impossible to eat just one!!

Gluten and Casein Free Cashew Brittle

 

• 1 ½ t baking soda
• 1 t water
• 1 t vanilla
• 1 ½ cups sugar
• 1 cup water
• 1 cup corn syrup
• 3 T butter (or Earth Balance for CF)
• 3 cups cashews

Heat oven to 200 degrees.  Grease two large cookie sheets and place them in the oven to warm them.

Mix baking soda, 1 t water, and vanilla in a small bowl.

In a heavy saucepan, cook the sugar, 1 cup water and corn syrup over medium heat, stirring occasionally, until the candy thermometer reaches 240 degrees (about 25 minutes).

Stir butter (or Earth Balance) and cashews into the saucepan.  Cook over medium heat stirring constantly until the thermometer reaches 300 degrees (about 11 minutes).    Watch to make sure it does not burn.

Remove from heat and quickly stir in the baking soda mixture until light and foamy.

Remove cookies sheets from the oven and pour half of the brittle on each cookie sheet and spread to ¼ inch thickness.

Cool and then break into pieces.  Store in a covered container.

All recipes are indexed on my website at www.glutenfreemom.com.