I wanted ranch flavored chicken. I wanted it so bad I could taste it in my head. I have expiramented with making my own ranch powder mixes before. I have used numerous recipes that claimed to taste like Hidden Valley packets but none even came close. I have tried my own spice combinations and still that amazing ranch flavor eludes me. I am beginning to think that the chemicals and ingredients with long names are what makes it taste so good.
On my latest quest for ranch flavored powder I came up with these yummy chicken tenders. I call them buttermilk dill because they too were just not ranch flavored. They were however amazingly good. I love Saco buttermilk powder. I use it in my coconut flour buttermilk biscuit for one. Now I have a new go to chicken recipe and a new use for my buttermilk powder. Alan says he wants this chicken as often as I am willing to make it. Try it and then tell me about your homemade ranch successes and/or failures in the comments section below.
A few weeks ago I was offered my first cookbook for review. I told myself if I was offered a review I would only accept if the product was something I really thought you guys would enjoy. When I found out that Debbie Adler’s Sweet Debbie’s Organic Treats Cookbook was full of healthy whole foods recipes containing no gluten, dairy, soy, sugar, or nuts I was on board and super excited to share it with you all.
The first thing I noticed about this cookbook was how scrumptious the cover looked. The photography throughout the whole book is just gorgeous. You will want to eat every page. The book also contains a ton of great information. I really enjoy how Debbie goes into detail about each specialty flour, ingredient, and tool needed to make her recipes work.
Debbie has plenty of experience in baking luscious treats. She started out trying to bake sugar free sweets at home and once she got it right moved on to having her own bakery. Once she realized her son had severe food allergies she revamped all of her recipes to make them allergen free and better than ever. She converted her bakery over to allergen free only baking as well. I would love to pop in for a visit but she’s clear across the county from me. That is one of the reasons this book is so great. Now I can make some of her fantastic goodies in my own kitchen. If you enter my giveaway you can too!
Due to Old Man Winter keeping me from the store lately, I have not had a chance to try any of these recipes so far. My local grocery stores do not carry items like teff flour and coconut nectar. Many of them stand out as must try as soon as a trip to Whole Foods can be made.
Here are some of the recipes that are begging me to make them.
Sweet Debbie’s Salted Caramel Apple Muffins sound divine. I had Alan go through the book with me and he agrees these are at the top of our must make list.
When I saw Debbie Adler’s recipe for Lemon Parsnipannies I added them to my list of fantastic treats to try. I have recently fallen in love with parsnips and I had never thought to use them in such a way before.
The third recipe that really stood out to me was her Caramel Glazed Fakin’ Bacon Brownies. She uses an awesome secret ingredient to make vegan faux bacon that sounds so amazing!
Lastly I know I will have to try her Coconut Crunch Donut Holes. Everyone knows about my insane addiction to all things coconut.
This book is really packed with awesome healthy sweets. I really can’t wait to try them all. Debbie Adler is a super genius for figuring out how to make all of these everyday treats vegan and allergen free without sacrificing taste.
Alan’s mom buys pre-made monkey bread on a regular basis. Being the sweetheart that he is he never eats it. Not that he isn’t tempted to, he just values my kisses more than gluten filled treats. I have attempted to make gluten free monkey bread before, and it was Delicious. It just wasn’t blog worthy monkey bread. That version used all tapioca flour and was too chewey. So I had put monkey bread making into the back of my brain and moved on.
A few days ago I found Hodgson Mills Gluten Free Xanthan Gum in individual packets at Walmart. I had never attempted Xanthan Gum based breads because I found it too costly. I don’t have a large refrigerator in my RV either. I was just afraid to buy that large thirteen dollar bag of gum and possibly have it go bad before I used much of it. That is why I was so excited to find it in yeast sized packets for 48 cents a piece. That 48 cent packet opened my eyes to a new world of bread making. I still wasn’t quite ready to dive into making sandwich loaves quite yet. So I picked up my favorite new gluten free flour blend by Gluten Free Cafe. I can also find this at my Walmart for 4.88 for 2 pounds. Also incredibly reasonable!
I figured it was time to revisit the sticky sweet caramely goodness that is monkey bread. The recipe may seem complicated but it comes together quickly and is really fun to make. This recipe is much easier and gives tastier results that any gluten free cinnamon roll recipe I have tried too. The butter can be subbed out for coconut oil and the milk for non dairy milk to make this a dairy free treat if needed. I have not tried an egg substitute, but if you do please let me know how it turned out by leaving a comment. You may also omit the buttermilk powder if you do not have it. I don’t think that will make or break the recipe.
This monkey bread came out perfect! We ended up eating half of the loaf in under four minutes. I had to force myself to stop eating it so we can have some with coffee in the morning. This treat is not low fat or low calorie, but it is ok to indulge on occasion. Especially when it tastes this darn good.
1 stick of melted butter OR 8 tbsp melted coconut oil
1 cup brown sugar
½ cup sugar
2 tsp cinnamon
slivered almonds for sprinkling (can be omitted)
Start by adding the one teaspoon sugar and the yeast to the warm milk. Let those sit while you prepare the rest of the dough.
Beat the eggs, 2 tablespoons of sugar, 2 tablespoons of coconut oil, and vanilla for about 1 to 2 minutes.
Mix in buttermilk powder, xanthan gum, salt, flour, cinnamon, and yeast mixture. Mix until dough comes together.
In a separate bowl combine the brown sugar, sugar, and cinnamon for the topping mix.
Leave the melted butter or oil in second separate bowl for dipping the dough balls into.
Spray your loaf pan with your favorite spray grease.
Dip a tablespoon into the melted butter or oil. Use that tablespoon to scoop a tablespoon of dough. Drop the tablespoon of dough into the butter . Roll the ball in the cinnamon sugar mixture. Drop the ball in the pan. Repeat until the bottom of pan is full. Sprinkle a layer of slivered almonds across the dough balls if you like nuts.
Continue making, dipping, rolling, and dropping balls in pan until you run out of dough.
Add another layer of nuts if you would like.
Mix remaining butter and sugar together and drop/crumble over balls in pan.
Cover the pan with plastic wrap and let rise for 45 minutes.
Preheat oven to 350 degrees.
Bake uncovered for 30 to 40 minutes or until toothpick can be stuck in the center and comes out clean.
let cool for 5 to 10 minutes and then invert the pan onto a plate. Scrape any remaining caramel from the pan and drizzle over you monkey bread.
I just recieved an email from Tom Hogue Director, Congressional and Public Affairs Alcohol and Tobacco Tax and Trade Bureau alerting me of some awesome changes to the TTB regulations on gluten free alcohol beverages. I will share my opinions in a later post. Here’s the official update!
February, 11, 2014
Use of “Gluten‐Free” on TTB‐Regulated Alcohol Beverages
We have completed our review of how the U.S. Food and Drug Administration (FDA) final rule on the use of the term “gluten‐free” in the labeling of products under FDA’s labeling jurisdiction impacts TTB’s interim policy on gluten content statements in the labeling and advertising of wines, distilled spirits, and malt beverages that we previously set forth in TTB Ruling 2012–2.
As a result of our review and consultation with FDA, we are updating our policy on gluten labeling. Given the important consumer health considerations relating to “gluten-free” claims, TTB believes that it is important to adopt an approach on this issue that is as consistent as possible with the regulations that FDA issued.
Under our updated policy, alcohol beverages that are made from ingredients that do not contain gluten (such as wines fermented from grapes or other fruit and distilled spirits distilled from materials other than gluten-containing grains) may continue to make “gluten-free” claims in the same way allowed in the new FDA regulations for inherently gluten-free products.
Consistent with the new FDA regulations, TTB will continue to consider “gluten-free” label claims for alcohol beverages that are made from gluten-containing grains to be misleading to consumers who are seeking to avoid the consumption of gluten for health reasons. However, products made from gluten-containing grains may be labeled with a statement that the product was “Processed,” “Treated,” or “Crafted” to remove gluten, if that claim is made together with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined and that the product may contain gluten.
TTB may revise this policy after FDA issues a final rule or other guidance with respect to fermented and hydrolyzed products. In the interim, we remind consumers that the FDA has determined there is still no scientifically valid way to evaluate the claims that beers made from gluten-containing grains can be processed in a way that removes gluten and that there is inadequate evidence about whether such methods are effective.
Our Revised Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wine, Distilled Spirits, and Malt Beverages (TTB Ruling 2014–2) can be found on our Web site at: http://www.ttb.gov/rulings/2014-2.pdf.
Now that you need to eat a gluten free diet where do you go? What are the gluten free bread alternatives available to you? Here are ten of the best options in no particular order. Each link has multiple reviews to help you make your decision.
I recently purchased a bottle of Drew’s All natural Smoked Tomato Dressing and Marinade at my local Ollie’s. The bottle was labeled gluten free. hen I went to use it I noticed that it had a disclaimer stating that the dressing is made on shared equipment with many known allergens including wheat. I am super careful with what I eat and avoid anything processed in a facility or manufactured on equipment shared with wheat. This dressing looked exceptionally tasty so I decided to email Drew’s and ask about there processes and the possibility of cross contamination. Here is my email to Drew’s and the response that followed.
I was about to use your Drew’s Smoked Tomato Dressing and Quick Marinade. I see that it is labeled gluten free, but it states that it is made on shared equipment with wheat. Is there a possibility of cross contamination from the wheat? If so how is it labeled gluten free? I would like to use it on my chicken tonight, but am celiac and do not want to get sick.
Drew responded within the hour which was quite impressive.
Thank you for taking the time to write to us regarding our Smoked Tomato Salad Dressing.
At Drew’s, we take our responsibility of eliminating the risk of allergen cross-contamination and ensuring the safety of consumers very seriously. Drew’s has implemented a number of comprehensive standard operating procedures for the handling of known allergens, including but not limited to: employee training, separate storage areas for allergen products, and an allergen cleaning/sanitation cycle of all equipment between production batches. Following the allergen clean, we test for the presence of allergens (soy, gluten, milk, coconut or egg) prior to the next production run. This ensures the cleanliness of our production equipment and the absence of known allergens. As an added precaution, we schedule our allergen items for production on separate days or at the end of the day whenever possible.
In addition, our facility is SQF (Safe Quality Food) Certified and items which are labeled as Gluten Free have been certified to be in compliance by the GFCO (Gluten Free Certification Organization – http://www.gfco.org/). Both of these certifications require very strict adherence to our aforementioned allergen control procedures. Audits and inspections are performed by the certifying agencies to verify our system’s effectiveness.
We appreciate your taking the time to write us – please rest assured that we share your concerns and have taken the appropriate steps to keep our consumers safe as they enjoy our delicious Drew’s All-Natural and Organic Salad Dressings and Salsas.
Should you have further questions or concerns, please do not hesitate in contacting our office.”
I was glad for the quick response but decided to give the product to Alan’s mom and go with something that I knew was without a doubt safe.
I know many people have different severities of gluten intolerance and different levels of comfort with gluten free products in general. I tend to be on the strict side but am really interested in how the rest of the gluten free community feels on the subject.
My question to you all is whether you eat products with statements of processed in a facility that contains wheat, or made on equipment shared with wheat, ect. Please let me know how you feel on the subject in the comments section below.
All month long we are running a contest to win this Awesome San-J Gluten Free Mongolian Sauce. Click here to enter. Then continue on to the recipe.
I am always looking for ways to connect with local businesses with gluten free offerings. I came across the fact that San-J the makers of my favorite gluten free tamari sauce were based out of Henrico a few miles from my home. I contacted them letting them know how much i loved there products. They sent me some samples to create a recipe and contest using their new Mongolian Sauce.
The sauce is tasty by itself and is really a recipe on its own. We basically took some chicken and beef and veggies and stir fried them in the sauce. It was wonderful. The sauce is sweet and slightly spicy and full of flavor.
I needed to bring a safe gluten free meal for a dinner at a non gluten free Chinese restaurant over the holidays. I quickly heated some leftover quinoa with some shrimp and a few veggies. I took it to the restaurant with a bottle of the San – J Mongolian sauce and it made a great meal. While everyone else was complaining about the quality of their restaurant food I was happily munching my home made Mongolian dinner.
This sauce is versatile and a great addition to any Asian inspired gluten free meal. I highly suggest you try it.