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Monday, February 13, 2012


Another hidden gem...

I had heard rumors in the past but yesterday I confirmed it. Wheatfields makes gluten free cinnamon rolls!!!!! They had cinnamon with white frosting, caramel rolls, and caramel nut rolls. Sooooooo delicious. I tried the caramel roll - super sticky and sweet. I loved it.

Can't eat these too often, they are huge and I'm sure very unhealthy. However I indulged, its been years since I've enjoyed a caramel roll!

Yum :)


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Thursday, February 9, 2012

Corn Pasta Noodles

These are the gluten-free noodles I've been using lately. I still like the brown rice noodles but these are cheaper and delicious! Available at Trader Joes.

Wednesday, February 8, 2012

the best Macaroni & Cheese

Mac and Cheese has always been one of my favorite dishes!  When I found out I had celiac's disease a couple years ago - this was the first recipe I converted to gluten free.

Here is my easy (from scratch) recipe!

In a sauce pan melt 3 TB butter.  This will be the base of your cheese sauce.  Make sure you keep it on medium heat as it will burn easily.

To the melted butter, add 2 TB flour with a bit of ground pepper to taste.  To make this recipe gluten-free just use Domata Flour - this is the best Gluten Free flour I've ever worked with.  You can replace regular wheat flour cup for cup in almost any recipe!  Once you add the flour to the butter, it will thicken immediately.  Let it cook just for a bit then start to slowly add 2 cups of milk.  Whisk frequently so it doesn't burn and make sure all the milk is incorporated.  You CAN add all the milk at once, but I think it takes longer to thicken.  Once the sauce is thick you can start adding the good stuff!

This is what it should look like as you begin adding the milk.  

The great thing about Mac and Cheese is that you can change the flavors with any kind of cheese.  I always add creamed corn, because its traditional in my family and I like the sweetness it adds.  Today I put in half a container of mascarpone cheese, all of the goat cheese, and about half the bag of pepperjack cheese.  The sauce ended up being pretty light in color.  You can always use half a block of velveeta for a truly classic dish.  Today mine was pretty rich because all the cheeses I chose!

The sauce should be thick and creamy!

Since my sauce was so rich, I decided some vegetables would spruce it up a little bit.  I roasted a head of broccoli and one red onion.  I just diced it up, drizzled it with a little olive oil, tossed in some diced garlic and put it in the oven at 400 til I was happy with the color.

This is the final dish!  I just added one bag of gluten free pasta from Trader Joes - cooked til tender.  I left it in the pot and portioned it into tupperware for my lunches this week.  If preparing this dish for dinner, it's nice to bake it in a casserole dish just until the top becomes crispy on the edges.


Saturday, February 4, 2012

My continued obsession with Maracons

Recently…the 30th of January actually, on a balmy 60+ degree day in Nebraska…. Which by the way NEVER happens.  I’m not sure what’s up with the global warming lately but that’s another blog.  60+ degrees, no wind, absolutely beautiful day….Jill (my running buddy) and I had planned to meet in Aksarben and run the Keystone trail, however I was distracted by Jones Bros Cupcakes and their promise of gluten free macarons. 

Like my previous post – these are my most recent obsession.  I can’t stop thinking about them!  I think what drives the obsession is that most gluten free books fail to mention that at their purest, macarons are gluten free!!  These are extremely delicate and challenging cookies to make as I spent an entire Sunday learning.  I’m determined to perfect this cookie.  Until then…I will rely on Delice Bakery in Midtown Crossing and Jones Bros in Aksarben to satisfy my craving. 

Surprisingly the Macarons at each bakery are quite different.  They both have the traditional look, but the flavors are unique. 

I love the raspberry Macarons at Delice…. The chocolate ones were devine but almost too sweet.  I liked the sweet cookie with the tart raspberry filling the best!

At Jones ,the vanilla, yes vanilla – are freaking amazing.  The best vanilla cookie I’ve ever eaten (which actually isn’t overly meaningful as I don’t choose vanilla cookies too often).  This isn’t ordinary vanilla but Madagascar vanilla – it will change you life!   I also enjoyed the chocolate Macaron, which was probably the second best in the group.  

I want more now!