Grain free quinoa tortillas

So, it's been awhile, I know. Sorry about that. Someday I will have free time enough to blog again...or so they say ;) Right now, I'm soaking up every moment of mommyhood that I can (and trying to sleep when we're not running a hundred miles an hour). 

Life's pretty good. But I definitely miss my blogging buddies and having fun recipes to share. 

However, I have to take a minute to talk about my new favorite food. Hopefully my little guy will keep content long enough for me to do that.

My little helper in the kitchen.

 This recipe caught my eye a couple weeks ago. I added it to my growing list of to-try recipes. But then I had a friend who is on a medical elimination diet ask me about alternative flour tortillas. So I shared it with her. And the recipe made its way to the top of my list. I prefer to share recipes with people that I can say I've tried personally. 

The finished product. Tastier than they look, I promise!

Well, I made these tortillas. Wow! It's been quite awhile since I had flour tortillas, so I'm not going to be able to make a good comparison. And I eat corn occasionally, but I don't like it (and it doesn't like me...). These are definitely better than corn tortillas in my book. And they are leaps and bounds above other gluten free tortillas I've tried (the store-bought kind). The texture is wonderfully chewy, but tears easily like a real tortilla, and the flavor is mild, almost a non-flavor...

I have learned that there is an art to making tortillas. And I definitely don't know it yet. But give me a few more tries with this recipe and I'm sure I'll be better. 

Mmm. Real tacos...gluten free style.

Grain Free Quinoa Tortillas

Toasted Quinoa Flour

Recipes by Brittany at Real Sustenance

 

I followed the recipe exactly (I used palm shortening, and no I didn't measure by weight), but I will add my two cents to the process, because I learned a bit as I made the tortillas.

- I used red quinoa, and just ground it up in my spice grinder. There were a few bigger pieces still, but nothing really detrimental to the tortillas. 

- I baked the quinoa flour for 2 hours and 45 minutes. I then kept the flour in the fridge for a few days until I was able to make the tortilla recipe.

 - This recipe made about a dozen tortillas, bigger than a corn tortilla but smaller than a medium flour tortilla. I am estimating on the amount, because I ate them as I made them...and I ate quite a few before I ran out of dough to cook ;)

- I used two sheets of waxed paper to roll the tortillas out, and no flour. The method that worked best for me was to roll the dough out, peel back the first paper, then flip the tortilla onto it and peel back the second paper (careful: the dough tears very easily!). I then flipped the tortilla onto my spatula, and turned it into the pan. It's not fail-proof, but it seemed the easiest way to keep the dough from tearing apart too much.

- I set my stove-top to about 7 1/2 out of 10 on the heat dial (the directions are a little vague on the temp). That seemed to work well.

- The longer these were in the pan, the crispier they got around the edges. Everything softened a bit as they cooled, but for softer shells, watch your clock especially closely. 

- These reheat wonderfully, and hold up so great for tacos!

Yum!

 

Amazing Cinnamon Bread - Paleo Style

I might be nesting, a little. Or just trying to alleviate my guilt at not having gotten much done over the past 3 weeks of "vacation" since I quit my job. One of the itches I've had as I've been sitting around the house, growing bigger, and becoming less productive, is baking. Partially to stock my freezer with food we can eat once our little coffee bean is here, and partially because I don't feel like I've done enough baking lately, and I really miss it.

This is my new favorite bread from The Paleo Parents. It's gluten free, and Paleo-friendly to boot! I haven't tried the bread pudding/French toast part of the recipe, but the cinnamon bread is awesome! I adapted the recipe by adding dates to the batter, instead of the raisins called for. The reason for this was that the Paleo Parents mention that this recipe is not overly sweet. The dates definitely helped with that!

This recipe is really great fresh from the oven, with some melted butter on top. 

Paleo Cinnamon Bread
Adapted from this recipe

2 c nut butter (almond butter is best, but it works great w/ Sunbutter* too!)
1 1/2 c blanched almond flour
4 large eggs
1/4 c maple syrup
1 tsp baking soda
1/2 tsp salt
2 tbsp cinnamon
1 tsp nutmeg
2/3 c soaked and pitted dates

Preheat oven to 350 degrees F.

Pulse all ingredients in a food processor until well combined. If batter is not smooth, add a bit of oil (this may happen, depending on the nut butter used).

Pour batter into a greased bread pan, and smooth the top.

Bake for about an hour. Bread should be golden brown, and a toothpick inserted will come out clean.

Cool on a rack in the pan for another hour. The bread will continue to cook a little bit more.

Slice, and serve, or use to make French Toast Casserole.

*Note: I tried this recipe with a combination of Sunbutter and almond butter, which worked just as well as the almond butter version. However, sunflower seed butter tends to turn green when combined with baking soda. So, eat same day, or don't freak out the next morning when you have greenish bread! It is harmless, and still tastes awesome!

Banana Nut Muffins - Paleo Style!

Funny story: My husband said to me on Tuesday night, "Did you know that it was National Celiac Awareness Day today?" I responded that I was aware, and asked him if he knew that. He said he did now, and I asked how he found out. He said he read it on Failbook, which is a website dedicated to sharing people's failures (it's rather hilarious, but can be crude). His statement cracked me up for some reason. We rely on social media to keep up to date on our friends' birthdays, the news, pretty much everything!

Anyway, things are going pretty well these days. Extremely busy, but it is what it is. Luke's writing up a storm, trying to get applications and essays in to 7 business programs, as well as working full-time and juggling a full load at school. Work is keeping me on my feet as well. I feel like when I'm at home, I do nothing but cook and wash dishes thanks to our paleo lifestyle, but other than that, the diet is going great! Been working out more too, which has been fun! Plus, the sun is back, for the next few days at least, and that makes me happy :)

I wanted to share a recipe that has literally saved me since my husband joined me in this paleo venture. I don't seem to have a hard time finding things to eat...but I really enjoy vegetables. Unlike my husband, whose repertoire of favorable veggies is rather sparse. So, in attempts to keep him fed, and from getting burned out on salads, chicken with (fill in the veggie blank), and bunless burgers, I have tried to find filling, satisfying snacks for him to enjoy. 

This recipe is gold.

We both love banana bread, and I really appreciate that this form of said food can be enjoyed without all the non-paleo ingredients, such as sugar, wheat, etc. It's an easy recipe to make, makes a lot, and the muffins are delicious when warmed with a bit of melted butter on top. 

Paleo Banana Nut Muffins

Adapted from the recipe in "The Gluten Free Almond Flour Cookbook" by Elana Amsterdam

3 c blanched almond flour

1/4 tsp salt

1 1/2 tsp baking soda

2 tbsp olive oil

3 large eggs

4-5 very ripe bananas

1 c chopped walnuts

Preheat oven to 350 degrees F. Line 12-18 muffin cups with liners.

Put the bananas into a bowl. Using a hand mixer, mash up the bananas. Add the oil and eggs, and blend until the mixture is smooth. Add the flour, salt and soda. Mix well. Add the walnuts, and combine. 

Spoon the batter into the muffin cups. Bake for 35 minutes, or until the muffins are golden brown. Check with a toothpick if desired. Let muffins cool in the pan for about half an hour, then serve.

*Note: The original recipe says that this recipe makes a dozen muffins. I don't know if I just have a small muffin pan, but I've gotten 15-18 muffins every time I've made it. 

These muffins freeze well, and travel well. They are great warm, but are just as good at room temperature. 

Enjoy!

Giving in to (gluten-free) bread

Gluten free perfection a la Karina

Ever have one of those days? Where you try to think about everything and anything except for the one thing you're craving most?

Today was one of those days. I know in my last post, I talked about heading down a more grain free path. I've actually been doing pretty good so far. Not strictly Primal/Paleo, but I've been trying to reduce the number of carbs and actual grains consumed. The problem I've run into is being sick.

In the wee hours of the morning on Tuesday, I awoke with severe cramping. It wasn't just my stomach, or my usual food reaction or womanly cramping either. No, these cramps started just below my breasts, and traveled in waves down to my pelvis. This was the weirdest pain I have ever felt, with waves of pain traveling down my body every 5-10 seconds. I went downstairs and heated up my corn bag. I tried laying in different positions (lying on my right side seemed the least unbearable). I tried going to the bathroom, drinking water, stretching, everything I could think of. In the end, I just cried. And, yes, to answer my husband's favorite question, it helped! Ok...no, not really.

Finally, after an excruciating hour, I woke my husband up, and asked him to go downstairs and get the Pepto (didn't feel like I could make it down and up again). I took it, but was still really worried. My husband got online and did some googling. We figured, whatever was going on, most serious stomach problems seem to develop over a period of 12-24 hours. So, we went back to bed, and made plans to call the doctor in the morning. The Pepto finally kicked in, and I was able to sleep again.

I got up for work a couple hours later, and the pain seemed to be at bay. I was hesitant to go to the doctor if the pain hadn't returned, considering I had a busy day ahead of me. So I waited. I wondered if it had been food related, so I trashed everything I'd eaten the day before that was out of the ordinary for my diet.

The lack of sleep caught up to me mid-morning and threw me into a headache. Which wasn't helped by the fact that starting around lunchtime, everything edible sounded repulsive to me. So I had a hard time choking down food. Then in the afternoon, I started feeling some cramping/aching. Not as severe as the nighttime episode, but also unlike cramps that I normally experience.

And I've felt like that ever since. Any time I bend over, turn to the side, basically move my core in any way, I feel the pain. Also when I'm just sitting, I can feel the ache. And the nausea/selective appetite has been pretty bad. I still don't know what's going on, but I plan on calling the doctor tomorrow morning.

So anyway, back to that mouth-watering photo above. What does all of this have to do with me and my plans for a grain free diet? Well, one of the only things that has been remotely appealing the past few days has been Corn Chex cereal with homemade almond milk. I've been eating that for breakfast (and even a dinner or two).

I have had a hard time eating breakfast over the last few years, dealing with some nausea, which my doctor believes to be related to my hypoglycemia. I love breakfast foods, and I generally eat within an hour of getting up, but some days it's a struggle. That's what this week has been, only it's been pretty much the same story with every meal of the day. So finding appealing foods has been difficult, especially when trying to eliminate one of the staples in my life - gluten free grains.

Ever since Karina, everyone's favorite Gluten Free Goddess, posted this recipe on Tuesday, I haven't been able to get it out of my head. Up until today though, I've been so busy, and haven't even had time to think about baking. But I woke up this morning, and it was pouring rain. What did this mean? Baking!!

Yes, having a day cool enough to bake in June in Utah is not common. If I plan on baking something during the summer, normally I will do it at the very end of the day, when I can open the windows to cool the rest of the house.

Luckily, I had a few recipes that needed making this week!

So, I gave in and made the bread. It turned out to be pretty good. It is denser than a lot of breads, but it's hearty. I loved the tang of the olives in it (would probably double them next time), and it made for a great dipping bread. I had it for dinner with some tomato soup.

I substituted a couple of things - sorghum flour instead of brown rice, buckwheat instead of rice bran (I couldn't find anything online for a good sub for rice bran, so I just guessed).

I will keep you all up to date on my stomach issues. If anyone has any suggestions, please send them my way!

And if you feel like baking on a cool summer's eve, make this bread!

Nooch-eez (Parmesan cheese sub)

Nooch-eez

Or as Gena calls it, Hemp-esan (but I couldn't remember what she termed it, when I was explaining it to a friend, so I came up with the name Nooch-eez). Whatever the name you call it, this high-protein, dairy free recipe totally rocks!

It's one of the easiest "recipes" I've ever made, and it's been one of the top 3 staples in my kitchen of late. I smother bread with it (pre-toasting) to enjoy with eggs for breakfast, I sprinkle it on my salads, soups and even pizza. I'm even considering shaking up my traditional kale chip recipe by adding some of this goodness before baking.

How do I make this, you ask? Well, I'll tell you...brace yourself. It's so simple!

Measure into your blender/food processor/coffee grinder (maybe?) equal amounts of nutritional yeast and shelled hemp seeds. I usually do 2-3 Tbsp at a time. I also like to add a splash of garlic powder and a pinch of salt. Then just blend away!

And there you have it.

To enjoy it on toast, simply spritz or drizzle your bread with some olive oil, then apply liberal pinches of the nooch-eez. Toast to desired crispiness in a toaster oven. It will sizzle and brown, but it is still very loose atop the bread, so handle with care.

What have you been eating lately?

I don't know if anyone really even cares...but I'm gonna share anyway :)

I know a lot of people go through phases of eating patterns. Some of it has to do with the seasons (soups in winter, salads in summer), some has to do with what's available at the store/in the garden. Some of it has to do with what's easy, fast, and/or good.

Even though I haven't been posting a lot of recipes, obviously I have been eating over the past few months. So I thought I'd share a bit of what's been entertaining my dinner plate lately.

I've been trying to eat a lot more fresh foods, ie, veggies. I've been planning a lot more meals around what leafy goodness will be highlighting the meal. It's been a challenge at times, but a lot of fun too. Makes my husband laugh when I come home and make a plateful of kale chips...but have no other ideas of what I'm going to eat for dinner.

Green smoothies have been more prevalent in my daily routine. I'm a big breakfast person, and need lots of fuel to get through the mornings, especially after hitting up the therapy. Most days I'll eat eggs and muffins, or toast w/ hazelnut butter awesomeness.

New love affair.

And yes, I have been known to sneak spoonfuls of this stuff. You might be surprised at the number of spoons lounging around my house right now. Unless you'd tried this butter. Then you'd understand.

After eating breakfast, I'll cram some berries/banana/orange/apple/avocado, almond milk, spinach and chia seeds into my Vita-Mix, liquefy, and pour it all into my favorite starbucks cup, just in time to dash out the door.

On the weekends, I've also indulged in smoothie experiments, such as the chocolate-almond smoothie (easy on the banana, add a handful or two of spinach). I have even got the hubs to drink a couple dreaded green smoothies (added some peanut butter to his). I'm trying to see just how much green stuff I can cram into a smoothie without making it taste like a salad :)

I've been experimenting lately with this great new sugar substitute: Stevia! Look at this fantastic haul that I won from Iris over at The Daily Dietribe!

I'm totally digging the vanilla liquid stevia! It's amazing in chia seed pudding! Which is something else I've been eating a lot of lately. Chia seeds. I love 'em! In smoothies, in puddings, added to hot cereal. More to come on chia seeds...

This chocolate chia pudding recipe has been a staple for me lately. It's soooo good! I was recently given some cacao powder, which I'm enjoying, and have been adding it to this pudding in place of cocoa.

Mayan superfood! Yay!

I also love making the chia seed pudding cacao-free, and adding extra vanilla. Topped with some buckwheaties and berries - trust me, it's the perfect afternoon delight!

Also been eating my favorite staples: avocados, kale (new favorite: kale salad - shred up some kale, drizzle with EVOO, sprinkle w/ S&P, then "massage" everything into the kale for a couple minutes), my favorite GF bread, quinoa, and sweet potatoes.

So, that's about it. I'd love to hear what everyone else is eating!

Almond Flour Bread

I heart my copy of Elana’s Gluten Free Almond Flour Cookbook. My mouth waters every time I pull it down off the shelf. Maybe it’s that picture of a big fat chocolate cake on the front…

I swoon over her chocolate chip scones, I adore the cod piccata paprika, the pancake batter in waffle-form (I’ve decided I have a thing against pancakes. I think it’s the texture, since I love the exact same batter so much more in waffle form!) and let’s not forget the Strawberry Crème Tart (ooh, I totally have strawberries in the fridge begging to be made into that recipe)! So many great recipes!

Here’s another good one! Scrumptious sandwich bread. I admit, it’s not your average GF bread. It’s richer, thicker, nuttier, heartier. I have breads I love for sandwiches. But this one, it’s different. Special. I’ve loved it three different ways. As croutons, in a breakfast bake, and as crackers/toasted. See how I did it below the bread recipe.

Scrumptious Sandwich Bread
(adapted from The Gluten-Free Almond Flour Cookbook)

¾ c roasted almond butter, at room temperature
4 large eggs (I used 2 eggs and ½ c egg whites)
¼ c blanched almond flour
¼ c arrowroot powder
½ tsp sea salt
½ tsp baking soda
1 tbsp ground flax meal

Preheat oven to 350 degrees F. Grease a bread pan (Elana recommends grapeseed oil, I just used Pam spray).
In a large bowl, mix almond butter until well blended. Add eggs and stir well. Add the rest of the ingredients and blend until thoroughly combined. Pour into pan.
Bake for 45 minutes on the bottom rack of the oven, or until a knife inserted into the center of the loaf comes out clean. Cool in the pan for an hour. Slice and serve.

Check out the link here for the breakfast bake.

Ok, so for the crackers, it was pretty simple. I just sliced the bread very thinly, spritzed it with olive oil and sprinkled with a bit of garlic salt, then threw it in my toaster oven for a good 5 minutes. It was wonderfully crispy! I’m sure these would be great with some spreads/toppings. I was very satisfied with just enjoying them as they were.

And as for the croutons, well, these are awesome! I’ve rediscovered my love for the crunchy morsels, and I’m excited to experiment with more flavor combinations! So, I cubed my bread pretty small (think thumbnail sized pieces, or whatever you prefer, I just enjoyed this size the most and they reminded me of restaurant croutons). I heated a pan with a swirl of EVOO over med-high heat. I added a sprinkle of salt and some chili powder, then tossed in the bread cubes. You gotta watch these babies, they cook fast. I stirred a lot (very gently, so as to not squash them!), and spritzed some extra oil where I felt necessary. Feel them, to see if they’re getting crispy. Five or so minutes is all it takes, and there you go!

Breakfast Bake

This recipe rocks! Wanna know why? Because it’s gluten free AND dairy free! And you don’t miss either!!!

My mom made something similar to this for holidays like Easter and Christmas breakfasts. We loved it. The original recipe here didn’t use mushrooms soup, just milk, but I think my mom used cream of mushroom soup in her version. So I played around with it, and it totally worked! The first time I made it, I didn’t use the mushroom soup, and it was still really good. So, whatever you prefer and have on hand will work I’m sure.

I’m not such a morning person, and don’t really function without my food in the AM. When I’ve made this, I have set my alarm for about an hour before I need to get up, and I’ll throw this in the oven, then go back to bed. It’s a nice counter to having to get up for work to awaken to the smell of bacon and eggs already made and waiting for you!




Gluten/Dairy Free Breakfast Bake
(adapted from this recipe)

3 cups bread pieces, cubed or ripped*
10 pieces fried and chopped bacon (turkey bacon works pretty good here)
8 eggs (I used half eggs and half egg-whites – the kind that come in a carton)
¾ c fresh unsweetened almond milk/other substitute (recipe here)
¾ c cream of mushroom soup (recipe here)
½ tsp salt
1/3 tsp onion powder
¼ tsp black powder

Grease a glass baking dish/pan. Lightly beat eggs in a large bowl. Add milk and soup, and blend. Whisk in the seasonings, then the bacon. Cover the bottom of the pan with the bread pieces, then pour the egg mixture on top.
Cover pan with foil and refrigerate overnight. When ready to bake, preheat oven to 350 degrees F. Put covered pan in oven, and bake for an hour. Uncover, and bake for 15 minutes more.
Let cool a few minutes before serving.
Serves 8
(although the last couple days, I've been working out and have been eating more. I might reduce this to 5-6 servings if you're a big breakfast eater)



* I’ve tried this recipe twice, and the first time I used this recipe for almond flour bread. The almond bread was great in this, and added extra protein. The second time I made it, I used this great recipe for bread-for-bread-cubes that I will traditionally use for my stuffing. I think the almond bread was a little heartier, but the sorghum bread was lighter, and melted a little more into the recipe, making it creamier (or else that was the use of the mushroom soup). I am more likely to have a sorghum-based bread on hand, so that’s the one I think I will use most. You could also try one of these great bread recipes. I bet it would be fabulous with a gluten free French bread!

Bread Cubes for Stuffing, Crumbs, Croutons, and Such

Here’s a quick way to make bread cubes. They are great for stuffing, bread crumbs, croutons, or this awesome breakfast bake!


Bread Cubes
(adapted from the cookbook “Life Tastes Good Again”)

3 c gluten free flour*
¼ c sugar
3 ½ tsp xanthan gum
1 ½ tsp salt
1 ½ tbsp yeast
1 ¾ c warm water
¼ c oil
1 tsp rice/cider vinegar
3 eggs

Lightly grease a cookie sheet. Set aside.
Mix flour, sugar, xanthan gum and salt in a bowl or stand mixer. Pour the yeast on top, but don’t mix yet. Combine the water, oil and vinegar, and pour on top of the yeast. Allow to sit for about 5 minutes. Mix everything on low speed (this does also work pretty well if you’re mixing by hand). Add eggs and mix well for at least another 2 minutes.
Spread batter and let rise for 20 minutes. Bake at 375 degrees F for 20 minutes. Remove from oven, and let cool for a few minutes. Transfer bread to a cutting board. Use a pizza cutter or knife to cut bread into ½-inch cubes.

If using for stuffing, return the bread to the pan, and decrease the oven temp to 275 degrees F. Bake for an additional 15-20 minutes, stirring occasionally. Remove from oven, and cool.

Once you’ve cubed and cooled them, they can be frozen until needed.

*Here are the flour mixes I recommend. The one that is suggested in the cookbook is Bette Hagman’s GF Mix, which is:
2 c rice flour
2/3 c potato starch
1/3 c tapioca starch

Or you can use (and this is the one I usually use) Carl Fenster’s Sorghum Blend:
1 ½ c sorghum flour
1 ½ c potato starch or cornstarch
1 c tapioca starch
I usually just have a tub of this one mixed up in the cupboard, so I don’t know the accurate conversion.

My Favorite Bread Recipes

This is for you Ali.

I know I haven't always been the most organized blogger, so I'm making it easier on everyone. Here you are. All my favorite gluten free bread recipes for you to enjoy. I've tried so many different bread recipes over the last 4 years, and these are my top picks!

GF Goddess Sorghum Bread ...seriously the most delicious gluten free bread :)

My latest, more whole grain variation of the recipe above (which I think I might even like more than the amazing original)

Fat Free French Bread (the recipe calls for this rice flour mix, but I've started using Carol Fenster's Sorghum Flour Mix instead, and it still tastes pretty dang good to me)

Flax Seed Bread from the celiac.com forum (you have to scroll down a bit to find the recipe)

Enjoy!


This post is linked to Amy's Slightly Indulgent Tuesday - get the gluten out special edition!

A fantastic bread recipe!

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So...my post from yesterday. I was so distraught for not being able to find that bread recipe! As I was lying in bed, at 3 am, it occurred to me that my iPod does indeed have a history button, and if I checked it, I should be able to find the recipe I pulled up last Sunday. So I repeated the thought over and over in my head as I was falling asleep, as I was too tired to get up and check the iPod just then. Sure enough, this morning I found it!! Hooray!

The recipe is from Amy over at Simply Gluten & Sugar Free.
It originates from this recipe by Karina, the Gluten Free Goddess.

I've been making Karina's version for awhile now, and love it. However, last week, I was looking for a heartier, more "whole-wheat-like" gluten free bread. I tried this recipe last Saturday, but it didn't fly. So I moved on. I am so very glad I did! I really love this new bread.

So that I will never forget this recipe again, I am going to post it where it will be easily accessible...as well as for you all to enjoy!

Gluten Free Whole Grain Bread
adapted from Simply Sugar & Gluten Free

2/3 c sorghum flour
1/2 c buckwheat flour
1/2 c millet flour
3/4 c cornstarch
2 1/4 tsp xanthan gum
1 1/4 tsp salt
3/4 c milk/substitute (almond milk works great)
1/2 c water (you can just use all water as well if desired)
1 tbsp instant yeast
3 tbsp sugar (or can use 1-2 tbsp honey or agave)
1/2 c eggwhites (or 2 eggs, beaten), at room temperature
4 tbsp extra virgin olive oil
1/2 tsp cider vinegar
1/2-1 tbsp seeds to top bread (I've used sesame and combination of sesame and flax)

Heat milk/water in a small bowl until it is about 110 degrees F. Mix in the yeast and 1 tbsp sugar (or half of the agave). Cover and let rise for at least 5 minutes.
Mix together the flours, xanthan gum and salt in a stand mixer. Add all the wet ingredients, starting with the yeast. Beat for 1-2 minutes, until everything is mixed well. The consistency will be more like a batter than bread dough.
Pour into a greased loaf pan. Smooth the top using wet fingers or a wet spatula. Top with seeds. Cover with a towel and allow to rise for at least 20 minutes in a warm spot.
Preheat oven to 350 degrees F. Bake bread for 35-45 minutes, or until it sounds hollow when you tap the top.
You can remove the bread from the oven, take it out of the pan, and cool, or if you like the crust to be a little crustier, you can remove it from the pan and place the loaf on a cookie rack. Return to the oven for about 10 more minutes. Keep an eye on it so it doesn't get too dark.
For best results, let it cool completely before trying to cut.
Makes 1 delicious loaf.

Enjoy!

Notes:
I don't have a bread maker, but you can follow the directions on Amy's site if you have one.
The recipe originally calls for potato starch. I used cornstarch b/c I don't tolerate potatoes.
I used the sugar b/c I was out of agave, and it's worked great both times I've made it.
As with most gluten free breads, this is best when served toasted or warmed. It also holds up pretty well for sandwiches.

doesn't it look amazing??

Help! Looking for GF Goddess Bread Variation

Ok, I have a confession to make. I love to spend hours weekly browsing through other people's blogs to find new recipes. That's not really the confession part, tho...we all do that right? Heh...

Anyway, my new iPod touch....I LOVE it! It makes the whole finding good recipes, then taking them to the kitchen easier, since I don't have to print or copy down recipes. I just pull them up online on my little iPod, and follow along. The problem I have now, is that I don't always keep track of the recipes I try. I'm not saving them to my computer, I don't have a paper copy to file away. Therefore, when I want to make a certain recipe again...I DON'T HAVE IT :(

I've gone back through the blogs I follow for the last month or so, looking for a certain recipe, and can't find it.

My question is, have any of you posted or seen a recent recipe for this amazing Gluten Free Goddess bread recipe (only modified a bit)? I swear I read it. But part of me is thinking maybe I just experimented with different flours. I don't know. All I know is I love this bread, but even more, I loved the variation I made last weekend. And now I don't know what I did...and I don't want to make it wrong.
Your help is appreciated.

GF Bread. Anyone know what I did RIGHT?

So, since I tried this recipe, I've made about a loaf a week. I love it! It's the best gluten free bread ever!
Typically, the ending result looks similar to this:



However, this weekend, my loaf sprang to life, and almost doubled in size! This is nearly comparable to "real" white bread size. I thought about laying it next to a piece of Luke's gluten-bread, but didn't want to risk having to waste a perfectly delicous piece of bread!

The only thing I can think of that I *thought* I'd done wrong, was that I think my water was a little cold, so my yeast didn't proof. At all. I almost threw it out. Could that have been the key? Anyone? Oh, I suppose I also used a real egg, rather than just egg white product. Hm, can't think of any other differences. Also, I've started proofing my yeast separately (so that I can mix it better), but I've done it a few times.

I'll post the recipe again, maybe you can help me figure it out.


Delicious Gluten Free Bread
(Original recipe found here )

2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg
1-3 tsp sesame/hemp/flax seeds

Whisk together flour, xanthan, acacia, and salt. Pour yeast, warm water and agave in a medium bowl, and mix gently. Let sit for about 5 minutes to let the yeast rise. Add wet ingredients to dry ones, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.

Scoop dough into a 1.5 lb loaf pan. Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.

Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.

Remove from oven, and cool completely on wire rack.

Gluten Free Pita Bread

Here's another recipe from Kate's blog, gluten-free gobsmacked. This one is good. It wasn't what I was expecting though. I was really craving an authentic, almost sourdough pita bread. This is more like a thick pancake. It works well for tucking a sandwich into, but just tasted like bread to me.
I stuffed mine with peanut butter, mashed up sweet potato, tuna and melted soy cheese, spaghetti sauce w/ turkey meatballs, and turkey, lettuce, tomato w/ a little mayo and mustard (my favorite!). I also just toasted a couple and ate 'em plain. Yum!

Gluten Free Pita Bread
Makes 8 -10 pitas, depending on size (mine made 10, but next time I'd try to make them a bit bigger)

1/2 cup sorghum flour
1 1/2 cups Featherlight flour mix*
2 tsp xanthan gum
1 tsp gelatin
3 tbsp almond meal
1/2 tsp salt
2 1/2 tbsp sugar
1 1/2 tbsp yeast
1/2 cup warm water
1 1/2 tsp agave nectar
2 eggs
1/4 hot water
2 tbsp melted butter/butter sub (I used Earth Balance)

Proof yeast with agave and warm water. Let set for about 5 minutes.
Combine all dry ingredients in a mixing bowl.
Heat remaining 1/4 cup of water. Stir in butter. Add hot water/butter, eggs and yeast mixture to dry ingredients. Blend until dough/batter forms. Dough will be a bit sticky.
Preheat oven to 500F. Prepare baking sheets by covering them with a parchment paper (I was out of parchment paper, so I just used foil, and sprayed it with Pam). Grease hands (pour a little oil into a measuring cup, then drizzle into your hands. You will have to do this a few times). Break off a piece of dough about the size of a large egg, and shape it into a ball. I recommend making all the balls first, then flattening them. That way you know how much of the dough to use. When you flatten them, they should be the size of a medium pancake. Lay the shaped pitas on the pan. These don't rise, which I learned after using 4 baking sheets to make this recipe, so you can cram them onto your pans.
Cover with dish towels, and let pitas rise in a warm place for 30-45 minutes. Preheat oven to 500F. Once the pitas have risen, bake for 5-6 minutes. They will brown a bit, but shouldn't burn. Although my oven didn't like being that hot, and started smelling a bit smoky.
Transfer the pitas to a cookie rack, and allow to cool. You want to cut the pita in half, then slice an opening into each to make a pocket. Can be reheated in the microwave or in a toaster oven.

*Featherlight flour mix:
2 cups rice flour
2 cups tapioca flour
2 cups cornstarch
2 tbsp potato flour (not potato starch flour)
I make mine without the potato flour, since I don't eat potatoes.

Gluten Free Pepita-Powered Bread

Recipe by Kate, over at GF Gobsmacked.
I've been meaning to try this recipe for awhile now. I've read lots of rave reviews from people who have tried it. I'll admit, I liked it, but didn't LOVE it. I might have to play around with the ingredients a bit more.
It did have a very "whole-grainy" feel to it, and it smelled very good. The texture was great. The bottom of the loaf stuck to my pan, and so it doesn't look very pretty. I liked it best toasted w/ some sort of sandwich topping (made an open-faced club sandwich, and a tuna sandwich w/ pickles). I'd give it a 4 out of 5 though. A very filling, hearty bread, a bit sweet-tasting. And quite pretty too! Best enjoyed when watching your husband play you yet another "really good" song from the latest Guitar Hero game :)

Gluten Free Pepita-powered Bread
Makes one loaf

1/2 cup raw pumpkin seeds
1/2 cup flax seed meal
3/4 cup millet flour
1/2 cup quinoa flakes
1/2 cup tapioca flour (I used cornstarch as I was out of tapioca)
1 1/2 cups water, divided
1 1/2 tbsp agave nectar
1 1/2 tbsp yeast
2 eggs
2 tsp xanthan gum
2 tbsp brown sugar
3 tbsp melted butter or butter sub (I used Earth Balance). I also halved the amount of butter and used half applesauce to reduce the fat.
Extra handful of pumpkin seeds to sprinkle on top

Warm 1/2 cup of the water to proof your yeast. Add agave and yeast. Stir. Set aside to proof for 10 minutes.
Process pumpkin seeds in food processor until evenly ground. Add flaxseed meal, millet flour, tapioca flour and quinoa flakes. Process until quinoa flakes have been mostly ground down.
Pour flour mixture into mixer. Pour proofed yeast over the top. Add the eggs, xanthan gum, brown sugar, and melted butter. Pour in 1/2 cup of the reserved water.
Mix together on low until the batter is even. Add the remaining 1/2 cup of water. Mix again on low well mixed. Beat on high for 5 more minutes.
Prepare bread pan by spritzing the bottom and sides/corners with olive oil (by the way, this is what I did, and why my bread stuck to it...)
Pour batter into the prepared pan and smooth out with wet hands. Sprinkle remaining pumpkin seeds over the top of the loaf.
Place pan in a warm place and let rise about 20-30 minutes (until batter rises to the top of the pan).
Preheat oven to 350F. Bake bread for 30-45 minutes. Check bread after 15 minutes. If the top is getting too brown, cover loosely with a piece of foil). My bread took an hour to bake. Just keep checking it.
Remove from the oven and let sit in pan for 5 minutes. Remove from pan and let cool for at least half an hour on a wire rack.
Enjoy :)

Seriously The Most Delicious GF Bread Ever

I found this recipe on Karina's blog the other day, and was itching to try it. Finally the weekend rolled around, and I got my chance. It was every bit as good as I had imagined. I finished off the last piece yesterday, and batch number two is baking in the oven right now. Here it is, in all it's glory, with a few minor adjustments. My third batch will hopefully give the millet flour a go, but I have yet to find it at any of the local HFS's...may have to order some online, just for this recipe.

Delicious Gluten Free Bread

2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water (I always go for baby-bath warm water)
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg (or, in my case, 1/4 c egg white. The original recipe is egg-free)
1-3 tsp sesame/hemp/flax seeds (I used 3 tsp flaxseed)

Whisk together flour, xanthan, acacia, and salt. Pour yeast on top, then add water and half of the agave. Let sit for about 5 minutes to let the yeast rise. Add additional wet ingredients, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.

Scoop dough into a 1.5 lb loaf pan or a 7-8 inch baking pan (I don't have a bread pan that big yet). Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.

Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.

Remove from oven, and cool completely on wire rack.

So far this bread has been great as an open-faced turkey and mustard sandwich, open-faced tuna sandwich, toasted with butter and garlic salt, toasted with homemade meat sauce on top, and fresh out of the oven with a dollop of cream cheese frosting (don't ask...I was so excited to have created a successful dairy-free cream cheese using Tofutti cream cheese, and didn't have anything to try it on!).

Next on the list, french toast! And maybe a grilled cheese sandwich (w/ DF cheese).



*Sorghum flour blend
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch (I use corn b/c I can't tolerate potatoes)
1 c tapioca flour

Mix together in a large tupperware. Keep on hand for all your favorite recipes.

Sweet Potato Cornbread


I got this amazing recipe from Karina over at Gluten Free Goddess (http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-cornbread-movie-review.html?showComment=1211994060000).
Luke has said that this recipe totally tastes the same as regular "gluten food". I was very nervous about him trying it, as he is such a traditional eater. But he loved it!
BTW, you've probably noticed the little orange chunks in the bread. That is because I didn't quite puree my sweet potato. I just threw a couple in the microwave, cooked for a few minutes, scooped out the pulp, and mashed it with a fork. I think next time I will try and boil them, then use an electric mixer to mash them better.

Sweet Potato Cornbread
Equivalent of 3 eggs in Egg Beaters (since my IBS diet recommends I avoid yolks)

1/2 c veggie oil (although I used 1/4 c oil and 1/4 c applesauce - also b/c of IBS diet)

3/4 c sweet potato puree

3/4 c brown sugar

1 tsp vanilla extract

1/2 tsp cinnamon

A pinch each nutmeg, ginger, ground cloves

1 c cornmeal

1 c featherlight flour mix

1/2 tsp baking soda

1 1/2 tsp baking powder

2 good pinches of salt

Preheat oven to 350F. Grease an 8x8 baking dish, and dust with cornmeal.

Whisk eggs in large mixer. Add oil and applesauce. Add sweet potato and whisk well.

Add sugar, vanilla and spices. Whisk to combine

Pour dry ingredients on top of wet ingredients, and mix together with a wooden spoon.

Pour batter into baking dish.

Bake for 45 minutes, until firm and golden. Check with a knife or tooth pick to see if done (will come out clean).

Cool in the pan for 10 minutes, then transfer to a wire rack and cool until able to cut.

Sooooo good!

Thanksgiving 2008

So, playing catch-up here :) I have been super busy and haven't taken time to post anything lately.

Here's what I did for Thanksgiving:
-Wed night - threw a 6 lb turkey breast into the crock pot, added 1 c chicken broth, some sage, onion powder, garlic powder, and black pepper. Cooked it all night long.
-Thurs morning - took the turkey out of the crock (which meant, picking up the bones, as the meat fell right off of them).
- Made turkey gravy w/ the leftover broth.
- Made this amazing Lemon Cream Coffeecake to bring for dessert

(see recipe here: http://nograinnopain.blogspot.com/2008/09/successful-summer-recipes-its-been-too.html )

- Went shooting with Luke, his dad, and his brother (Photos of that experience here: http://stephanie-ray.blogspot.com/ )

-Came home and tried to warm up after going shooting

- Baked these fabulous rolls, along w/ stuffing (forgot to take a picture of that)

- Took the gravy, stuffing, and rolls over to the in-laws and proceeded to pig out, enjoying my very gluten/dairy free feast! Everyone really liked the coffeecake as well.

- Another gluten free success!

I think I've posted the recipe before for Laurie's Flax Bread (http://www.recipezaar.com/Gluten-Free-Flax-Bread-190906), but here it is again! With my own adaptations, of course.

Gluten Free Flax Bread

2 1/4 c featherlight flour mix

1/4 c ground flax seed

2 1/2 tsp xanthan gum

2 tsp active dry yeast

1 tsp salt

The equivalent of 3 eggs in Ener-G egg replacer

1 c warm almond/hazelnut milk

2 tbsp oil

1 tbsp agave nectar

1 tbsp honey

2 tsp vinegar

Combine flour, flax, xanthan, and salt in a medium bowl.

In a small bowl, combine milk and yeast. Let foam for a few minutes.

In a mixer, combine egg replacer, oil, agave, honey, and vinegar.

Add milk/yeast, and mix.

Add dry ingredients, and mix on medium for 4 minutes.

Pour into a greased bread pan, and let rise 30 minutes.**

Preheat oven to 350F, and bake for 40 minutes.

**Here, I changed the recipe a bit. I used half the batter to make a dozen rolls, by spooning dough into a muffin tin. I then spread the rest of the dough into an 8x8 baking dish. I let everything rise about 20 minutes, then baked for about half an hour (checking frequently).

The rolls were awesome! I had turkey and gravy "sandwiches" for the rest of the weekend!

The other half of the bread made some killer stuffing. Sooooo good!

IBS Diet and Fat Free French Bread

So, I went to see my Gastro last week, and he told me that in addition to having Celiac Disease, he thinks I also have IBS (Irritable Bowel Syndrome). I was on the IBS diet a few years ago, before being diagnosed w/ Celiac Disease. In a nutshell, the only changes I have to make are eating a lot more fiber, and a lot less fat. I also have to be aware of the order in which I am eating. I am continuing to avoid dairy, but I am going to try adding (slowly) some soy and potatoes back into my diet. The diet is all about fibers - soluble fiber is key.

My new fiber supplement:

And then the fun part. For the first few days, to calm my system down, I am supposed to detox my system by only eating plain soluble fibers. Which means, since Friday night, I have eaten bread, rice, and potatoes. It has been so boring! But I did find a great new recipe. I was craving bread with a little more "realness" to it. So I scanned my cookbooks, and came across this great recipe by Bette Hagman for Fat Free French Bread. It's awesome! I've gone through half a loaf today alone :)

Yummy French Bread:

Fat-Free French Bread
2 cups plus 2 tablespoons gluten-free flour mix**
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick rising yeast
1 teaspoon vineager or dough enhancer
2 egg whites (room temp)
1 1/2 cups warm water

Prepare pan by brushing a cookie sheet very lightly w/ some EVOO (or other oil/spray of your choice).
In the bowl of your mixer, combine the flour mix, xanthan gum, sugar, salt and yeast.
Whisk together to blend well.
Add the vineager, egg whites and water.
Beat at medium speed for 3 minutes.
Spoon the dough onto cookie sheet, keeping it in a loaf in the center of the sheet.
Wet your hands, and smooth the top and sides of the loaf.
Cover with a towel and let rise for 15 minutes.
Preheat oven to 400.
Bake 1/2 hour, then turn the oven down to 375.
The recipe called for baking at 400 for an hour, but I was getting worried b/c it was browning so fast, so I turned it down.
Turn the oven down again to 350 and bake 15 minutes longer.
Let cool. Bread doesn't cut well, so tearing it is the best way to break apart. Can be cut (a little) more easlily when cool.
Reheat in toaster oven.
Tastes great plain (when you have no choice), but I bet dipping it in some oil and vinegar would be divine! Next I'm going to try the sourdough variation of this bread. Yum!

**Here is Bette's GF flour mix

Lots of Catching Up To Do

Yet another successful meal thanks to the recipe from my favorite GF cookbook "Life Tastes Good Again."

Here we have the finished product - Super Yummy Meatballs over Spaghetti.


Ok so the cheese isn't real, more for the visual remembrance of cheese. True, it shreds and melts JUST LIKE CHEESE, but without that actual cheesy taste...it doesn't quite have me fooled.


Here we have the meatballs in their naked-looking raw form. I actually made this recipe last week, and we liked it so much, I thought I'd try it again last night. The first time, I used onion powder, and in this batch, I used a real onion, much to my hubby's chagrin...curse my mother in law for never making her kids eat real onions! Seriously! They rock. Sometimes. (Ok, I won't admit it to him, but I wasn't as impressed with the oniony batch either...but still, sometimes, onions are great!).


Here's my beautiful red bowl from Williams Sonoma, where I did the dirty mixing. K, so my refrigerator is possessed. Every time it gets too cold, I turn the temp up, and yet, somehow it always turns itself down. I think it's out to get me. I always seem to forget this when playing with raw meat until I get it between my fingers. It was so cold it gave me a brain freeze! True story! So I tried to make the meatballs with the two spoons...then got too impatient, and got my hands messy again. At least it was faster :)


This is proof that yes, I do in fact wear an apron when I cook, and that the oil stains just sneakily work their way onto my shirts. I promise, Honey :)

Meatballs Recipe

1 lb ground beef (first time I made these, I used turkey, kinda liked that better...although it could have been the onions)

1 small onion, minced (or onion powder)

1/2 c GF bread crumbs ( I used the now GF Rice Chex cereal, and crushed it with the measuring cup)

1 egg

2 tbsp milk (I used both almond and soy)

2 tbsp oil (I only used one tbsp w/ the beef, a little fattier)

3/4 tsp salt

1/4 tsp pepper

Heat oil in a large saute pan over medium. Combine all ingredients. Form into balls and brown in oil. (I chose to flip the balls halfway. With the turkey, they got very nicely browned. With the beef, I think there was too much liquid in there, and they didn't get as toasty or crunchy). Remove with a slotted spoon, and place on paper towels. Drain oil from pan.

*This part is not pictured, but I continued the recipe with my first batch (sorry for lack of photos, they were gone too fast)*

Add 3/4 c ketchup, 1/3 c water, 2 tbsp mustard, 2 tbsp brown sugar, and 1 tsp Worcestershire sauce to pan, and bring to a boil. Add meatballs, and simmer until hot. Serve over rice.

Here's what I had with my wonderful meal. A nice tall glass of Brazilian Lemonade. My favorite summer drink! And yes, it makes a mess in the sink, but even that smells good :)

Brazilian Lemonade:

1 c cold water

2 tbsp coconut milk

1/2 c soymilk

2 small key limes

1/4 c sugar

Chop off the ends and quarter the limes. Throw everything in the blender (vitamix in my case). Blend for about 30 seconds or so, until it gets frothy. Pour over a strainer into a glass with some ice in it. You'll have to empty the strainer a few times (see above picture). Kick back, relax, and imagine yourself lounging somewhere on a tropical beach as you enjoy.

(ok, not really tropical or warm...it was San Diego during Christmas, but still, it looked pretty!)

Here's another great recipe I found one night when I was craving chili, but not wanting to suffer the consequences of opening a can of it. I served it over potato wedges, but I'm sure it would be equally delicious over pasta or even rice. It was sooooo good! I didn't even miss the beans!

Cincinnati Chili
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Lea and Perrins Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates.
Ladle chili over spaghetti and serve with toppings of your choice.
Here's the original recipe.


And Last but not least. The amazing "Lorka-Bread". My first, and very successful attempt at this recipe.

A definite success!I enjoyed a delectable meal of turkey sandwiches with chips and salsa (from Los Hermanos of course!).
Here's where to find the recipe, along with 20 pages of feedback and alterations.

And here's the version of the recipe that I used:

Gluten-Free Flax Bread
12-18 servings
1 loaf
2¾ hours 2 hours prep
1 1/4 cups gluten-free flour (for all the below flours, I just used a Featherlight flour mix)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites ( used enough egg replacer for 1 1/2 eggs instead of the whites)
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar

Combine flours, flax, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.

Ah, and we mustn't forget my divine experience at the Pier 49 Pizza restaurant.
Once, we tried to go up to the one in SLC (the one that was in the paper), but we got all the way up there, and they were out of crusts (note to self...call ahead *doh*)
Here's what I wrote about it the day I actually went:
"So I wanted to go out to pizza this week, and was going to be up in SLC on Thursday. Thought I'd plan that into my agenda. Then I read here on the forum about the other Pier 49's in the area bringing in the gluten-free crust. So I called the Springville, both of the Provo, and the AF locations. One of the Provo ones said they're getting some ordered, but they won't be in until next week. Then I tried the Draper location, and they said they had them!!! I asked about how they prepared the pizzas (on a separate, specific tray, using separate utensils, covering the pizza so it doesn't touch anything). I went, and enjoyed a beautiful, warm, delicious, filling pizza with Canadian bacon, tomatoes, and olives! I nearly cried. And I had enough for leftovers for lunch on Friday! Ah, it was divine. I told my husband that we're going to the Provo one as soon as they get the crusts in! YAY!!!"

I do have a copy of the article if anyone is interested. They no longer have it on the Tribune website.

Anywho, that's it for now :) Will try and be more on top of my posting.