Archive for December, 2010
We have a winner! Hannah Gray (Comment #11) was randomly chosen as the GF Holiday Giveaway Galore winner at Celiac Family.
Ten winners were chosen for the giveaway, one at each of the hosting websites. Hannah and the other winners will each receive the wonderful new book “Mommy, What is Celiac Disease?” and the fabulous box of gluten-free goodies. If you didn’t win, you can still purchase a copy of the book today and get it in time for Christmas.
What Helped You the Most When You Started the Gluten-Free Diet?
Thank you to all the readers who participated in the giveaway. In order to enter the giveaway, I asked readers to tell me about what helped them the most when they first started on the gluten-free diet. Hannah said for her, it was Trader Joe’s gluten free brownies. “With my first bite I said ok I think I can do this. Just knowing I could have that simple treat made it all worth it!”
There were so many good answers that deserved repeating and linking. So, here’s what CeliacFamily readers said helped them the most when getting started on the gluten-free diet. Maybe you’ll find them helpful for you too.
- Annie’s Mac ‘n Cheese
- EnviroKidz cereals
- Food for Life’s English Muffins and Brown Rice Tortillas
- Mary’s Gone Crackers
- Quaker Rice Cakes (Check the lables! Not all are considered gluten-free)
- Schar Gluten Free Prodcuts (pasta, cookies, bread, rolls
- Tinkyada Pasta
- UDI’S Bread and Bagels
Gluten-Free Flours and Baking Mixes
- Better Batter Gluten Free Flour – a gluten-free all-purpose flour
- Bisquick Gluten-Free Pancake and Baking Mix
- Betty Crocker Gluten Free Dessert Mixes
- Bob’s Red Mill flours
- Chebe pizza crust and other mixes
- Domata Living Flour
- Gluten Free Pantry Mixes
- Jules Flour Mixes
- Mochiko Sweet Rice Flour
- Pamela’s Baking Mixes and cookies
Gluten-Free Frozen Foods
- Amy’s gluten-free, vegetarian meals
- Cedar Lane meals
- Amazon.com for purchasing gluten-free food products online
- glutenfree.com for purchasing gluten-free food products online
- General Mills Live Gluten Freely online site
- Gluten-free recipes posted online from various bloggers (Gluten-Free Girl, Gluten-Free Goddess, etc.)
- Savingdinner.com for menu planning
- Friends and Family
- Local support groups
Books: The G-Free Diet
This is a fairly simple, traditional recipe that I put together for our Thanksgiving family gathering this year. I always enjoy sweet potato casserole for the holidays. I usually prefer a crunchy pecan and brown sugar topping, but decided to change it up a little this year. I know some people always look forward to the toasted marshmallows on top. So, this year, I did both. This is now my favorite way to eat them. I’d like to think of this as a vegetable side dish, but really it’s sweet enough to call it dessert. This is the picture I took before baking. Sorry, I forgot to take the “after” shot.
Gluten-Free Sweet Potato Casserole Recipe
4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups)
3 Eggs, lightly beaten
3/4 Cup Brown Sugar
1/2 Cup Butter, softened
1 TBSP Maple Syrup
3/4 Cup Almond Milk (I used vanilla flavored.)
1 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/4 Cup Brown Rice Flour
1/3 Cup Butter, melted
1 Cup Small Marshmallows
- Cook and peel the sweet potatoes, or yams. I like to score the skin on the yams both around the middle and lengthwise. Then I put them into boiling water and simmer until they are fork tender (about 20-30 min.).
- While the yams are cooking, combine the first four topping ingredients with a fork and set aside.
- When the yams are done, remove them from the heat and drain the water. Cover with cold water to cool down. If the skin hasn’t come off already, gently pull the skin off.
- Mash the yams and add the rest of the main ingredients. Combine thoroughly. You may want to beat the ingredients together for a smoother, fluffier texture.
- Spread the yams/sweet potato mixture into a 9 x 13 baking dish. (You can cover with plastic wrap and place in the refrigerator at this point, if you are saving for the next day.)
- Then top the yams with the mini marshmallows and pecan mixture in alternating diagonal stripes.
- Bake at 350° F for 30-40 minutes, or until the yams are bubbly hot and the marshmallows are lightly browned.
- To make ahead: I made this the day before Thanksgiving, skipping step 2 and ending at step 5 the first day. On the morning of Thanksgiving, I took the dish out of the refrigerator and let set on the counter while I worked on step 2 of the directions and preheated the oven. I then finished the baking with steps 6 and 7.
- If the marshmallows don’t brown after 40 minutes, put it under the broiler for a few minutes. But watch it carefully so it doesn’t burn.