Shepherd's Pie-Gluten Free, Dairy Free, Soy Free, Corn Free

This is a real crowd pleaser.  It also makes great leftovers!  I usually make 2 square pans so that I can freeze one for an easy meal for another day!

1 lb. Ground Meat
1 Onion
3 Cups Beef Broth
2 TBSP Potato Starch
Salt  (to taste)
Pepper (to taste)
2  12 oz pkg Frozen peas and Carrots
8 Cups Mashed Potatoes (about 8 potatoes)

• Preheat oven to 350 degrees Fahrenheit
• Chop onions
• In a pan saute onions and ground meat.  Until Meat is cooked thoroughly and onions are tender.
• Remove meat and onion mixture from pan and place on a plate with a paper towel to absorb the excess fat.
• In the same pan over medium heat, add potato starch and broth.  Add Salt and Pepper.  With a wire whisk stir constantly and cook until there are no clumps, and it thickens and boils.
• Turn heat off and add the frozen peas and carrots,  Stir for about 30 seconds then add the ground meat.  
• Transfer to a 9 X 13" pan or 2 square pans.
• Top with mashed Potatoes.
• With a Fork make lines going across horizontally then length wise.  Creating a criss cross pattern.
• (If you are going to freeze it for another day this is when you would do that.  Then you would thaw and follow the directions below.)
• Bake for 1 hour
• Then turn the oven to broil and place on the top shelf.   Broil  until the top is nicely browned.
• Enjoy!

Plan Ahead

When you have food Allergies it is often difficult to eat out or to grab a quick bite to eat.  If you plan ahead you can have a variety of things to eat right at home and as a bonus you might even save some money!

• When you cook meals-cook a little extra that can be frozen for another meal.
• Keep your house stocked with foods that you can eat.  
• If you keep food in your pantry for others in the house who do not have allergies.  Label the foods that are allergy free.  Get that sharpie out and mark everything you can eat (GF, DF, CF, SF,PF) whatever your allergies are.    That way at a glance you can find foods to enjoy.
• Make a week's Menu.  I often find that if I have a plan, it is much easier to quickly pull dinner together.  Especially if you are like me and I don't realize I am hungry until my blood sugar has crashed.
• Keep staples on hand...Gluten Free Bread, Dairy Free Milk, etc.

Chocolate Crinkle Cookies (Gluten Free, Dairy Free, Soy Free, Peanut Free, Corn Free)

These have always been a favorite cookie.  I don't make them that often because they take a little planning.. They must be refrigerated for several hours.  But they really are easy, and they will Solve that chocolate craving!

Chocolate Crinkle Cookies

1/2 Cup Oil                                           2 Cups Basic Gluten Free Flour #1

4 Squares Unsweetened Chocolate           2 tsp baking powder

2 Cups Sugar                                         ½  tsp salt

4 eggs                                                  powdered sugar (to roll in)

v   Melt Chocolate

v   Mix, chocolate, sugar, and oil together.

v   Gradually stir in the eggs until well blended

v   In a separate bowl mix dry ingredients together

v   Add dry ingredients to chocolate mixture.

v   Mix until well blended.  Will still be a little runny.

v   Chill for several hours or overnight.

v   Heat oven to 350 degrees

v   Scoop dough and roll into 1” balls

v   Roll in powdered sugar

v   Place on Cookie Sheet with parchment paper  about 2” apart.

v   Bake  10 -12 minutes (Will look almost  undercooked—be careful not to over bake)

v   Enjoy

Basic  Gluten Free Flour Recipe #1

3 Cups  Brown Rice Flour

3 Cups White Rice Flour

3 Cups Tapioca Flour

1 ½ Cups Potato Starch

2 TBSP Xanthum Gum (Guar Gum to make Corn Free)

1 TBSP Salt

v   Mix all the ingredients thoroughly

v   Store in a container in the fridge or Freezer to use at your convenience.

Read Labels Carefully!

As you change your life to accommodate food allergies and intolerance's read labels VERY carefully!

As I am working on this blog, I keep finding hidden sources of Corn.  Is it in everything?  I seem to be able to handle the really small amounts.  or perhaps, I am living in ignorant bliss.   However, knowing I have an intolerance it is possible that even the small amounts are causing damage to my body.  So I am striving for as close to corn free as I can get.  If you have an anaphalactic reaction then you will need to be pristine, and watch for cross contamination.  This goes for all food allergies.

My discovery today is that the soy free earth balance (along with the other) has corn in it.  Extremely frustrating!!!  It appears to be a small amount of the "flavorings" are derived from corn.

The lesson is read labels very closely!

Finnish Oven Pancakes- Gluten Free, Dairy Free, Soy Free, Corn Free

These are a family favorite!  Very easy to make.

3 eggs

1 cup Milk substitue (I use coconut milk)

1/4 Cup + 1 TBSP Basic Gluten Free Flour Recipe #1 (in recipes)

2 TBSP Sugar

1/4 tsp salt
Powdered sugar sprinkle on top

1. Preaheat Oven to 425 degrees
2. grease a 11 X 7" pan (if you don't have one a square one will work)
3. Put parchment paper on the bottom of the pan. 
4. In a Blender Combine all the ingredients.  Blend on high until it has the consistancy of whipping cream.  (If you don't have a blender you can do this with a mixer)
5. Pour into pan.
6. Bake for 15 - 20 minutes
7. Remove from oven and sprinkle with powdered sugar

I usually top with dairy free butter and a little sugar,  you can use jam, or syrup if you choose.

Hot Cocoa (Dairy Free and Soy Free)

This may seem silly...A recipe for Hot Cocoa.  But I have found that I generally don't care for the prepackaged chocolate dairy free milk heated up for hot chocolate.

1 1/2 Cups vanilla Coconut Milk (if Corn is not an Allergy)
1 Tablespoon Cocoa Powder
1 Tablespoon plus 1 tsp Sugar

Heat milk and add the cocoa powder and sugar.  If you want it more chocolate flavor or sugar add to taste.  Can be done in microwave about 2 minutes or on the stove (stir constantly).

Vanilla Extract has Corn

I have recently discovered that Vanilla Extract usually is made with corn.  It apparently is very easy to make yourself.  I plan to try this soon.  But it takes a month to process it when I have tried it I will give you my review on it.

I have found that if you skip vanilla in recipes they usually turn out just fine.  I have started omitting this ingredient in my baking.  Mostly, because I ran out and I kept forgetting to buy more.  But I have been surprised to discover that the taste really doesn't change much.

The hard thing about avoiding Corn is that it is in just about everything.  Even when you think you are avoiding it.  It sneaks up on you!  As in the case of vanilla