Heatlhy, Old Fashioned "Bread Stuffing"

I was so excited when I discovered this by accident, so I wanted to share. Boiled, over-absorbed millet looks and acts just like Thanksgiving stuffing. If seasoned the right way, it will be a perfect replacement for the real thing this Fall. And the best part is that it's actually really good for you!

SUGGESTED INGREDIENTS:
1 cup finely chopped celery
1/2 cup chopped onion
1/2 cup butter
1/8 teaspoon pepper
1/2 teaspoon salt
1 teaspoon poultry seasoning
3 cups millet
5 cups chicken broth


DIRECTIONS:
Bring broth and millet to a boil. Cook, covered, until fluffy and fully absorbed. Add more liquid if desired. Mix in the other ingredients, cover with aluminum foil and bake at 350 F. for 30 minutes.

Raspberry Jam-Print Cookies

These are awesome! If you don't have these exact flours, experiment (that's what I did)! But be sure it totals the same amount of flour in the end: 1 1/4 CUPS.

INGREDIENTS:

1/4 cup Glutinous rice flour
1/4 cup Tapioca flour
1/4 cup White rice flour
1/4 cup corn masa flour
1/4 cup soy flour
1/4 cup sugar
1/2 cup butter
1/4 cup raspberry jam (other flavors work too)
1/4 cup pecans (finely chopped)optional

DIRECTIONS:
Preheat oven to 325 F. Mix flours and sugar together. Work the butter in until dough forms. Make balls and press your thumb down into the center of each to form a cup impression. Press the bottom of each cookie into the finely chopped pecans, if desired. Place the cookies on a baking sheet.
Put the jam into a small ziploc bag and snip off a small piece from one corner. Squeeze the jam into each 'cup' but be sure not to over-fill or they will boil over.
Bake for 15 minutes or until set and slightly golden.

Goes great with coffee

To The Newly Diagnosed:

I'm sure you know by now to avoid things made with wheat, barley, rye and 'non gluten-free' oats--but here are a few surprises that caught me off guard.

Soy Sauce (second ingredient is often wheat but there are gluten free brands.)
Ketchup (certain brands contain gluten)
Ice Cream (Some companies use wheat by products as a stabilizer)
Beer Personally, I don't drink and hate the smell...and I guess most people know it's made from barley.
Grocery-store 'brand' foods (these brands are often produced in facility that makes everything! Which means lots and lots of cross contamination with the equipment or stray bits here and there. Check your cheese, dried fruits, nuts, everything to see if it says "May contain wheat" or "Made in a facility that also processes wheat".
Fast Food French Fries (through cross contamination. Be sure to ask if they use a designated frier and if their fries are gluten free.)
Medicines and medications (Check with your pharmacy, doctor or read the ingredients).
Your shampoo, lotion, etc... (I found that even my skin is sensitive to gluten and some of these may irritate yours as well).
Accidents are going to happen, let's face it. But each needless time we get 'glutened' that's another two weeks of 'immuno-warpath' on the the old intestines. Better to watch out.

For more help on avoiding the wrong foods, try these links:
Gluten Free Grains from Celiac.org
Scott Adam's Gluten-Free Food List
Veronica Ditco's Reading Between the Menu Lines

Delightful MOCHACHIP Cookies

This was my first gluten free experiment. I wanted to make chocolate chip cookies, but I had just run out of vanilla. I improvised and this is what I came up with. These Mochachip cookies have been deemed "Better than chocolate chip cookies" by my seven year old son. They have a hint of coffee and plenty of good chocolaty goodness.

INGREDIENTS:
1 cup butter
1 cup sugar
3 eggs
2 cups rice flour
2 cups sorghum flour
1/2 cup ground flax seed
1/3 cup cocoa powder
1 tsp coffee beans - finely ground
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp pure stevia powder (or one cup sugar)
8 oz chocolate chips

DIRECTIONS:
Preheat oven to 400 F. Cream together butter and sugar. Add eggs. Combine dry ingredients and stir into the sugar mixture. Add chocolate chips and stir.
Make small balls and flatten them with your palm. Bake for 8-10 minutes.
Yields: 4 - 5 dozen cookies.

We made ours tiny just like the super expensive Gluten-Free cookies at Whole Foods. Then to prevent over-eating them and promote making them last, we packaged them with squares of corrugated cardboard and ribbon. The 'window' is made with clear packing tape on both sides of a cut out shape. Seal them first in small ziploc bags and they should stay fresh for a week or so.