Saturday, December 31, 2011

My Trip

So I went to Disney world last week. It was fun and I got myself to go on Space Mountain which wasn't as scary as I thought (Roller coasters aren't my favorite ride). Anyway the food, I found options and was able to eat easily all over Disney world. At one restaurant they even had gluten-free bread rolls... they were delicious, however some of the food in Disney world I disliked, but I can't be picky because they are being so generous to have gluten- free options. After my trip to Disney world my family and I drove to Georgia to see some of our relatives there, I found out that a lot of the restaurants there had gluten-free menus, most of them didn't have stuff that they could make gluten-free like bread but they had gluten-free options which I thought was great, but now I'm back at home working on my cookbook.

Thursday, December 15, 2011

Gingerbread cookies

It's the holiday season. That means lots of sweets! (for me). Like having delicious egg nog, or sugar cookies or these gingerbread cookies! When I was making these I found out that this molasses smells terrible, at least to me. well, here's the recipe:

Gingerbread Cookies
1 cup White Rice Flour
½ Cup Sweet rice flour
¾ Cup Tapioca Flour
3/4 Cup Sugar
½ Cup Molasses
1 Egg yolk
¾ Teaspoon Baking powder
¾ Teaspoon Baking soda
1 Teaspoon Salt
¾ Teaspoon Xanthan Gum
¾ Teaspoon Allspice
½ Cup Butter
¼ Teaspoon Nutmeg
¾ Teaspoon Cinnamon
1 Teaspoon Salt

Put the dry ingredients in a bowl. Cream the sugar and butter together until smooth. Stir in the molasses and the egg yolk and mix until combined. Add in the dry ingredients and mix with an electric mixer on medium low until you get “doughy” dough or so it is pliable enough to roll into a bowl without crumbling. Cover and chill for one hour. Preheat you oven to 350 F. Take out a piece of plastic wrap double the size of the dough and flour it. Put the dough on it and fold it over and then with a rolling pin simply roll it out to any thickness you would like. At this point you can cut out any shapes or just flatten into a circle and place on an ungreased cookie sheet. Then bake for about 10 minutes until browned more than it was already. Let cool completely and then put on frosting if you would like.
Frosting Recipe
4 Tablespoons butter
¾ teaspoon vanilla extract
2 Cups Confectioner’s Sugar
2 Tablespoons milk
¼ teaspoon salt

Cream the butter, salt and vanilla together. Add in the sugar while mixing until fluffy, then add milk and mix with an electric mixer until soft, scraping bowl occasionally.

Monday, December 12, 2011

The Cake

My younger brother wanted me to bake him a cake for his birthday party. so I baked a cake and decorated it to look like a present. Here's a picture of it:
It may not look too good but it was incredibly hard to make. I was going to bake two  cakes but as always disaster struck when the cakes were too thin so I had to add another layer. After that was over I had to decorate it. I used marshmallow fondant. That wasn't the best choice I think because first, it was so hard to make and used up so much ingredients (or at least the recipe I found did) and it was really sweet. but I made it after a while and rolled out for the sides of the present, and then my neighbor helped me think of the way to put on a bow and we did that. On the day of the party I used these amazing food markers? (you can write on frosting and such) But it turned out to be really fun and since I was watching lots of those cake shows where they have to decorate cakes My cake turned out really good.

Tuesday, November 29, 2011

Rasberry scones

Here, just a recipe that I decided not to put in my cookbook, not that it tastes bad but that I just thought they weren't more of a neat recipe well anyway the point is heres a good recipe:

Rasberry Scones

1 cup Cornmeal
1 cup White rice flour
1 cup Tapioca flour
1-1/2 cup Raspberries
1 cup milk
1 tsp. Vanilla
1 tsp. Xanthan gum
1/2 cup Softened butter
1/2 tsp. Baking powder
1 tablespoon Agave syrup
1/2 cup Sugar
2 Eggs

Put oven to 375°. Put all dry ingredients in bowl. Put in butter, mix together. Pour in the rest of the ingredients. Mix together. Pour in raspberries. Mix again, then spoon batter onto greased pan. Sprinkle some sugar on top if you want. Bake for 30 min.

Friday, November 18, 2011

Simple Ice Cream Pie

I wanted to make a ice cream pie recipe for a long time. At first I was going to use cookies for the crust then I decided ice cream cones but that decision was changed when I couldn't find ice cream cones and so my crust is actually crackers. I don't know if it was just me but the pie some how had a nutty taste and I don't remember having anything nutty? Here's the recipe:

2 Tablespoons Sugar
2 Tablespoons Brown Sugar
4 Tablespoons Melted butter
1 1/4 Cup crackers
Some caramel sauce
3/4 Cup Vanilla Ice cream

preheat oven to 375° F.  Smash the crumbs in a large bowl until you get coarse crumbs. Then add the sugars and melted butter. put the crackers on a 9" pie plate and press it down all over the pie plate and bake it for 20 minutes. Pour the ice cream over the pie crust and flatten out and top with caramel sauce then place in freezer and freeze until hard.

Monday, November 14, 2011

English Muffins

I was shopping for some ice cream again... and saw English muffins and something that said gluten-free I was so happy and I bought it. I haven't had them for let’s see um well a long time and from what I remember I loved them. The English muffins were good they weren't terrible but didn't have too much taste I can't remember if English muffins are supposed to have taste. I liked them a lot, sadly I don't know why this happens to lots of gluten-free foods, it gets heavy it doesn’t affect the taste but I think that it's kind of weird to half heavy food. Anyway they are good and I prefer them with jelly (you should try it). Here’s the website of the company: Food for Life-

Wednesday, November 9, 2011

Stand-up Mixer

While I was baking a "pumpkin" cake for a birthday, my electric mixer somehow just broke and was just waiting to break because of it's age. It was a disaster... sort of, well it just made it harder. I managed to finish the cake and then the day after that we went to go buy one of those stand up mixers, with the big b owl and everything. After a while of figuring out which one to get we finally chose one and went home. When we got home I was looking at the box to see what it had said on there and i found out there was like 10 attachments to go with it, a meat grinder, a fruit/vegetable strainer, even a grain mill. I was surprised and thought that was pretty amazing. Obviously when we cleaned everything up and placed the mixer I decided to bake with this new machine. So I made cinnamon swirl bread (my own recipe, it came out delicious!) I started baking and mixing and it was just amazing. at first the flour splattered out of the bowl a little but then it got easier. It was very easy and aside from that one mess it doesn't make a big mess at all. The day after when I got home from school I decided to make my first pie, I should say my first lattice pie. I won't give you the recipe because I am going to use it in the cookbook but I'll give you the technique for making the lattice top. on top of a floured surface with a floured rolling pin roll the dough into a sort-of rectangle. With a knife cut out 8 as neat as you can strips of dough. Place 4 of the strips of dough on the pie. For now let’s number them 1-4. Pull down let’s say 2 and 4 to nearly the bottom of the plate, place a new strip of dough over 1 then under 2, over 3 and under 4. Repeat with the other strips of dough. Then if the strips are too long cut them, and then with the entire strips pinch to the dough on the pie plate and with fork press onto the pie. With the beaten egg brush it over the finished pie. There you go a lattice pie. In this picture I accidentally messed up the lattice top but here it is anyway:  

Sunday, October 23, 2011

Good News!

So as you may have noticed I have been baking alot and sharing my recipes with you. You also may have noticed that I haven't been posting too much recipes anymore, well there's obviously a reason for that and that reason is that I've decided I wanted to try to write a gluten-free cookbook, all about gluten-free sweets, I already have lot's of recipes. This means that I won't be posting too much recipes any more because I can't just give away them if I'm writing a cookbook. I hope to try to have the cookbook done sometime next year, I'm thinking maybe around late March. (coincedentally near my birthday!). I also have more good news, some of my friends and I at school started baking together and we also started making little cooking shows, our first one, about strawberry macarons we just put up on Youtube, here's the link to it:  Keep on baking!

Monday, October 17, 2011


So I've finally got myself to make Macarons not Macaroons the one with coconut but the parisian ones, I made it from the book Gluten-Free Bible, The recipe was very good and made very tasty Macarons, except for there was one thing that confused me, in the Raspberry Macarons recipe, where I think the second step, it said add cocoa powder but in the ingredients list there was no cocoa powder, I just skipped the cocoa powder, Guessing that it was an accident, but other than that this is the BEST recipe I absolutely love Macarons, my favorite is the Raspberry macarons, or maybe the almond, they're both good. the recipe may seem hard from all the steps but was much easier than I thought, except for when baking them to make sure they didn't crack that was a little too hard, but as I always say I'll definitely be making these again!

Friday, October 7, 2011

Flourless Peanut Butter- Chocolate Cookies

Here's a recipe for some cookies which weren't the best but were still good. Just to tell you before you make these, If you don't like peanut butter, than this is not for you, if you love peanut butter this is definatly for you. Anyway here's the recipe:

Peanut butter part:

1 cup Peanut butter
1/2 cup sugar
1/8 cup Butter
1/2 tablespoon Maple Syrup
1 Egg

Chocolate part:

3/4 cup Cocoa powder
1/2 cup Sugar
1/8 cup Butter, melted
1 teaspoon Vanilla
1 Egg
1/2 cup Melted chocolate chips
1/2 cup Milk

Preheat oven to 350°. Mix all ingredients together according to the two sections, then put some of each batter on a greased pan, so that half is chocolate and half is peanut butter. Then cook for 25 minutes.

Monday, October 3, 2011

Maninis oat bread

I recently said that I would bake the Maninis bread I finally got around to get the yeast and make it. It was fun to make and was pretty easy except for the fact that it takes along time because you have to wait about an hour for the bread to rise. I made this and then me and my family ate all of it that first day and so I made it again the next day, the next day my dad had the idea of me putting butter on top of the bread to give it a good tasting glaze. I did this and it came out great. The Maninis mix I like a lot because first one bag makes 8 loaves so you don't have to buy it again every time you make it.The taste is very good I love the taste of the oats, it has a good texture for gluten-free bread and wasn't very complicated, I think this recipe is great, I will definitely be making this bread a lot.

Sunday, September 25, 2011

Blueberry Quinoa

Quinoa in the morning, mmm. Here's a recipe for Blueberry quinoa, just a side note it's a little better to use frozen berries because they have more flavor from having the ice stay frozen on the blueberry and the flavor goes into it, then when you cook it, it becomes very flavorful. Here's the recipe:

1 1/2 cup water
2 tablespoons brown sugar
1/2 cup blueberries
1 1/2 tablespoon  Honey
1 cup quinoa

Strain quinoa under cold water until no more foam. Pour into saucepan. Mix in everything. Then bring to a boil. Reduce heat and simmer, covered for 20 minutes or until water is evaporated.

Tuesday, September 20, 2011

Flourless Peanut Butter Cookies

This recipe I just love because it's so simple and easy and there is pretty much no mess because there is no flour at all.. for me I make it a lot because I always have peanut butter at home for my PB and J sandwiches at school. The only hard, annoying part is getting the peanut butter out of the jar. A tip, after you think you have enough peanut butter flatten it down all the way with the back of the spoon because It's very easy to put too little or too much peanut butter. Also they're not too much like cookies, even though they look like it on the outside it's gooey Peanut butter inside kind of like the peanut butter filling of a Butterfinger or Reese's. But here's the recipe:

1 Egg
1 cup Sugar
2 cups Peanut butter
1 tablespoon Maple syrup
1/4 cup Butter

Put oven to 350°. Mix all ingredients together, than spoon batter onto greased pan and flatten with a spoon. Cook for 20 minutes. Makes about a dozen cookies.

Saturday, September 17, 2011

GF Quinoa

Not much to say about this recipe except that, It was very good, not too strong but just enough taste. It was pretty easy to make and a great side dish. Here's the recipe:

1 Sliced radish
1 1/2 tablespoon Butter
1/2 teaspoon Rosemary
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Black pepper
2 cups Water
1 cup Quinoa
Some Lemon zest
Some Lemon juice (just squeeze out a few drops)
2 cups Corn
1/2 tsp Salt
Half of a tomato, diced

Strain quinoa under cold water. Pour into medium saucepan. Pour in water, then stir in rosemary, thyme, oregano. Bring to a boil, than simmer it covered for about 10-15 minutes. When water is soaked up, take off lid, then put in butter, radish, corn, tomatoes, salt, black pepper, and lemon zest and juice then stir and cook for another two minutes. Good chilled or warm.

Thursday, September 15, 2011

GF Rasberry Scones

At first I wasn't going to make this, and wanted to make cookies (A new recipe coming out- Gluten-free chocolate chip quinoa cookies!) But I had no chocolate chips because I used them all up for the chocolate chip cake. So I made these. When I first had a bite I thought it wouldn't be good. But I bit into it and it was so good. The gooey rasberries, with the cornmeal all that stuff, it was so good. one thing I liked about it was I sprinkled sugar on top because I remember going to get scones from a bakery and have the sugar on top. Sure enough it came out great. This recipe was very fun to make because I put on one of my favorite classical songs on YouTube- Concert Grosso No.8 by Corelli. I first played this song at a music summer camp this year as a chamber music piece and I loved it, then Just recently I found out we will play it in my school orchestra, and so I've just been listening to this song over and over again. Anyway, here's the recipe:

1 cup Cornmeal
1 cup White rice flour
1 cup Tapioca flour
1-1/2 cup Rasberries
1 cup milk
1 tsp. Vanilla
1 tsp. Xantham gum
1/2 cup Softened butter
1/2 tsp. Baking powder
1 tablespoon Agave syrup
1/2 cup Sugar
2 Eggs

Put oven to 375°. Put all dry ingredients in bowl. Put in butter, mix together. Pour in the rest of the ingredients. Mix together. Pour in raspberries. Mix again, then spoon batter onto greased pan. Bake for 30 min.

Wednesday, September 14, 2011

Brazilian cheese rolls

I saw this recipe in the book gluten-free bible, Brazilian cheese rolls. I was meaning to make them for a long time. but always had something else to bake first. I baked these for a party we had. At first I thought these would taste bad because I ran out of Tapioca flour so I had to use Mochiko (sweet rice flour) instead. But actually they tasted very good, not too cheesy, but had enough taste. I thought they tasted like rice balls (mmm, I should make a recipe for those) but everyone else said they tasted like something else. Then my dad had the idea of making pigs in a blanket so I will also find a recipe for that. The Cheese rolls weren't too hard to make and are a great appetizer.

Tuesday, September 13, 2011

Chocolate chip cake

So I've been baking lots of cookies, and they've always been a little too close together, and so when I take them out of the oven, it's like a thin cake since it's all connected. I changed what I did was make a cake and just add chocolate chips. Actually the chocolate chip cake tastes nothing at all like cookies but it was never supposed. Here's the recipe:

1 cup Chocolate chips
1 1/4 cup White rice flour
1 1/4 cup Tapioca flour
1 teaspoon Xanthan gum
1/2 cup Brown sugar
1/2 cup Granulated sugar
1 teaspoon Vanilla
1/2 tablespoon Agave syrup
1/2 cup Softened butter
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Milk
2 Eggs

Put oven to 350°. Put all dry ingredients in large mixing bowl except for the chocolate chips. Mix wet ingredients together until everything is mixed together. Pour wet ingredients onto dry ingredients. Mix together until dry ingredients are no longer visible. Add in chocolate ships, then mix again. Then pour into greased 9 x 13 inch cake pan. Bake for 25 minutes.

Sunday, September 11, 2011

GF Chocolate chip cookies

I wanted to bake something that wasn't too hard. All of my flour was used up. I at first thought I didn't have enough Pamela's mix. I looked on the bag for a recipe and remembered the chocolate chip cookies recipe. I made it twice before. The first time I made it my dad said not to put in the brown sugar because it seemed like to much. Then when I took it out it came out like scones with chocolate chips. Later I asked my dad how come other chocolate cookies look dark brown not beige. Then I remembered the sugar. So whatever the recipe calls for. You need to put in. But other than that the cookies were great. They weren't too hard to make. Except for in the beginning of the recipe it says cream the butter and sugar, but doesn't tell you how. I looked it up and you cream them by just mixing them together until you can see now more gritty pieces of sugar and beige color. Overall I love this recipe the cookies are so good.

Wednesday, September 7, 2011

GF Pancakes

So I've been happy baking from the book Gluten-Free Bible. But I've really been wanting to have my own recipe. I tried making scones but they didn't come out too well. Then I didn't know what to eat for breakfast one day so I decided to make Pancakes. I didn't have enough of the Pamela's mix so I made my own recipe of gluten-free pancakes. They weren't that bad at all. I was so surprised that it came out good when I ate it. Here's the recipe:

2 cups Tapioca Flour
2 cups White Rice Flour
3/4 cup Vanilla Yogurt
1/2 tablespoon Baking Powder
1/2 tablespoon Baking Soda
2 Eggs
2 Tablespoons Oil

Whisk all ingredients together in bowl until flour is not visible in mix.
Put stove on high, then butter griddle. Once butter is melted spoon batter onto griddle.When bubbles start to show on pancakes, flip it over. Then when you can see it looks ready on the bottom take it off the griddle and put it onto plate. Makes about a dozen pancakes.

Tuesday, September 6, 2011

Flourless Peanut butter Cookies

So again I've been looking through the book, Gluten-Free Bible. I found this one recipe in the back. It was the Flourless Peanut Butter Cookies. I saw it, then I looked at the ingredient list and saw three ingredients, peanut butter, brown sugar and eggs. I was so happy. No flour means no mess for me. I went to the store as soon as I coud and made the cookies. They were so easy. Just mix everything together and then cook. Almost nothing at all. Then in the ed you're supposed to drizzle them with chocolate. These cookies were just fabulous they were so delicious. Not too long after I made them at a party. That was a great idea because they were so easy to make alot since it was only three ingredients. Everyone loved it. I think I will be making this recipe alot of times.

Saturday, September 3, 2011

Corn muffins

I baked corn muffins from the book Gluten-free bible. They tasted good but nothing special. They tasted good. I like baked foods with cornmeal because it gives a good savory and sometimes sweet taste. I decided to cook these corn muffins just then so I didn't have buttermilk to put in the corn muffins like the recipe said, but it still tasted great. The recipe was also not to hard to make, just mix everything in and then bake. I'd definitely make it again.

Tuesday, August 30, 2011

GF Flour

I'v been baking alot, and I needed all sorts of flour for the recipes. I used flour from Bob's Red Mill. It's great because they have lots of different flour that comes in a good size. They also have mixes for cookies and cakes, but I tried the cookie mix once and I din't like it at all, I dont know if it was the flour or the recipe, but it just had a certain taste that I didn't like at all. But thats okay. So if you need certain flour types Bob's Red Mill is a great choice for flour.

Sunday, August 28, 2011

Gluten-Free Brownies

I wanted a dessert to make recently but something that wasn't too hard, so I got Pamela's Brownie mix. On the back of it, It didn't have different food recipes, but recipes for different brownies, I made the cake-like brownies. They were okay. They were very rich tasting which I didn't like too much. but one thing I liked about the mix is that they had chocolate chunks in it, which made the brownie, a good flavor. I overall didn't like them, for a good dessert I'd recommend WOW cookies, they are great, as soon as I can I will make them.

Thursday, August 25, 2011

Ice Cream Cones

While going to the ice cream section in the store, as usual, (I love ice cream) I found a box of ice cream cones, that said gluten-free on it. I bought it. The ice cream cones were from Joy. I knew that this company had gluten-ice cream cones too. They made gluten-free sugar cones and then regular small cones. When I tasted it it tasted great it tasted exactly like the gluten cone. It tasted great (I know the ice cream helped make it great). I have seen, other gluten-free cones, but this one was a bigger company, than the other one and it's nice to see a big gluten company have some gluten-free products. right now the are being sold at Brookshire, H.E. Butt, Wegmans, ShopRite, QFC, Heinen's, Market of Choice, Bales Market Place Thriftway and Sherm’s Thunderbird Market. Have a good dessert!

Tuesday, August 23, 2011

Gluten-Free Life

This is a picture that shows living gluten-free for me. On the left is my toaster thatis only for me so I get no cross-contamination. In the toaster is my bread. Udi's gluten-free bread. Near the bottom is my dulce de leche that I put on my bread. As you can see there's writing on it. for all my jelly, and spreads I write GF on it, so everyone in my family knows that it is mine, but if someone needs to use it. I let them get a spoon and get a spoonful of it and then spread it on their bread from that. It's actually nice to have GF jelly. Because then it's all mine. Last at the top is my cookbook that I cook so much good recipes from. as you can see living gluten-free isn't as bad as it looks.

Saturday, August 20, 2011


I went to the Phinney Farmer's market in Seattle and I found Maninis. They are a local company who make gluten-free food they have bread, bread mixes, pasta, cookies and soon more. They are only at the farmer market right now but soon will be at whole foods and then hopefully Pike Place. For the bread mix you don't need a bread maker. I will make the mix soon and I will tell everyone about it. But the bread I tasted was delicious.

Friday, August 19, 2011

Watermelon Cookies

I recently had a block party. Some people brung food and sweets. My brothers friends' mom, Ming is studying to be a baker. She brung cookies for the block party. When I found out they were gluten-free I was so happy. She said she made them with Pamela's baking mix. I've only followed the recipes on the bag to bake. I never thought of using the mix for different recipes. The cookies tasted great. They had a nutty flavor that tasted great with the frosting. I can definitely see that Ming is a great baker.

Wednesday, August 17, 2011

Summer Fruit Brunch Cake

I baked a cake recently for breakfast. It was from the book Gluten-Free Bible. The cake was great and I used Pamela's baking mix with cornmeal to make it. It was a great recipe. It was not too hard to make, but wasn't too easy. but it tasted great it tasted like cornbread but a little sweeter. Then ontop of the cake I put strawberries and drizzled vanilla yogurt over it. I was surprised at how good it tasted. I'd definatley make it again. As I said, instead of using the books own recipe for a flour blend I used Pamela's baking mix. That was a great idea because the recipe for the flour blend was only flour, so for the cake recipe it called for baking powder and soda along with xanthan gum. But Pamela's baking mix had the flour along with baking soda, xanthan gum and baking powder which made the recipe very easy. If your looking for a good breakfast and have a fair amount of time I'd reccomend this recipe.

Monday, August 15, 2011


I've been having some problems with the blog that I am trying to fix, but if you see any problems please comment on this and say so.

Pound Cake

I baked a pound cake recently. I used Pamela's vanilla cake mix. I really like all their mixes because they have different recipes on the bag. Which is how I found this recipe. I was a little surprised when I tasted the pound cake because the other two times I used the mix, for snickerdoodles and upside down cake it had a weird taste to it. but when I made the pound cake I didn't taste it. I loved Pound cake before I was diagnosed, and when I found a pound cake recipe I was so happy. This recipe was very easy because it only had four ingredients. You just need to mix the ingredients together and then pour it in the pan. But the only problem was it wasn't as sweet as I thought. but I solved that problem with powdered sugar. overall this an easy, tasty recipe.

Sunday, August 7, 2011


Even though I have Celiac I still get other pains that I do not know what they are from. So I will sometimes take medicine like Tylenol. But medicine is hard to see if it is gluten-free because it has complex ingredients. The way I find out if it is gluten-free is by going to a website: It is from the Celiac Disease Foundation. It is a very good website all you do is just search for the Medicine on the list.

Thursday, August 4, 2011


I get sick of having cereal or toast every single morning for breakfast. So when I went to the store one day I found waffles. They were the Homestyle Waffles from Kinnikinnick. The ones from Kinnikinnick tasted perfect. They tasted almost like wheat waffles but not as sweet which is good because they are so hard to eat when they are super sweet. Also unlike bread they were a good size to have just enough of it. I am very happy that I had found a good tasting waffle. Now I hope someone makes gluten-free crumpets, the few times I tried them they tasted great.

Wednesday, August 3, 2011


I recently went camping with my family and as always we had s'mores. The problem is that the graham crackers are made with wheat. But I found gluten-free crackers that tasted great. They were called S'moreables from Kinnikinnick. They tasted like wheat graham crackers just not as crunchy but that doesn't matter. Also if you don't know what chocolate or marshmallows to have  the Hershey's chocolate bar and all of Hershey's products are gluten-free. For marshmallows I recommend the Jet-Puffed marshmallows from Kraft they are the perfect size for the graham crackers.

Monday, July 18, 2011

Gluten-Free Chocolate Chip Fudge Cookies

I baked cookies recently and they were great. The recipe was from The Gluten-Free Bible. The cookies were very tasty you could taste the chocolate but it wasn't a overwhelming chocolate taste it was just a simple sweet flavor and then it had the chocolate chips adding another taste of chocolate. Sadly after I baked them a fly went in the middle of the cookies. It was a little hard, think of it as making regular chocolate chip cookies but adding around two more steps. I had only had 2 cookies before that and then they were gone it feels so sad. They were so new and tasted so great. I now hope that the next thing I bake will be very delicious and I will make sure no flies get on it. I hope this teaches everyone to always cover your food completely which means not just putting a napkin over it.

Saturday, July 16, 2011

Gluten-Free Chocolate Pudding

I recently cooked some chocolate pudding from the cookbook, Gluten-Free Bible. The recipe was easy because it involves no ovens just a microwave. To me it tastes sweeter hot. I preferred it hot because of the taste and the fact that when the pudding is cold it has the texture of pudding, which I just cannot stand. Theres one thing that I didn't agree with in the recipe is the cinnamon. When I tasted it I could taste a distinct cinnamon flavor. Overall this wasn't my favorite recipe even thought it was pretty easy to make.

Wednesday, July 13, 2011

Gluten-Free Corn-Quinoa Salad

Today I made this quinoa salad. It was delicious. It was a little hard to make because you need a blender and two saucepans along with a strainer and you need to prepare lots of the ingredients first. The taste is very good because the dressing has Dijon mustard which gives it a strong sweet flavor. The cherry or grape tomatoes then lessen the flavor a little bit which makes it not have an intense flavor. Then the corn, cucumber and cabbage help to give it more taste. I found this recipe in QFC's free Optimum Wellness magazine for July/August 2011.Overall this is a great side dish for a barbeque or sitting outside for a summer dinner, and the best part is this is very healthy because of the quinoa and all the vegetables.

Bread (Again)

A few days ago I was going to make a sandwhich with Udi's Gluten-Free bread. But I ran out of it that day and made something else but the next day I went to the store to buy Udi's bread but they didn't have it. So I looked for another bread. I eventually found Rudi's bread. I got home to make it And when I picked it up it was not heavy like other GF breads it was light. I took it out of the package and the size wasn as big as Gluten breads but it was bigger then lots of the other GF breads. The taste is very good, I like this bread alot more than Udi's bread, which I didn't think was even possible.

Saturday, July 9, 2011


There's one thing I hate alot about gluten-free food. It's the bread. Some popular bread brands are Udi's and Ener-G. Udi's is a tasty crispy bread. Then there's The bread from Ener-G which has a variety of different breads like brown rice or tapioca, and many more. But all the breads that I have eaten have had two problems, and for some one more. It is that all of them are so tiny and two of each will probably be the size of Gluten bread. Another problem is that they all have lots of big holes in them so there is not too much to eat. With some of the breads another problem is that they are so heavy, or heavy for bread. It makes you wonder what they put in them. But like lot's of problems you just have to deal with it.

Monday, July 4, 2011

Gluten-Free Snickerdoodles

I baked Snickerdoodles today From Pamela's Gluten-Free Cake Mix. They were delicious. I am happymade this, because last time I tried to make these it didn't turn out so good because instead of using parchment paper I used wax paper accidentally. Let this be a lesson to everyone trying to bake something. I think anything from Pamela's Mixes are delicious. Keep on Baking!


As you can see I've been baking alot lately, like the banana loaf, and the quinoa breakfast. When I finished baking one of the foods. I felt really good and happy, because they tasted so good, they were gluten-free, and I made them and they are still delicious. I think if you're feeling sad because of the fact that there is not enough food to eat thats good and gluten-free then just bake. It makes everything feel better.

Thursday, June 30, 2011

Banana Loaf

I baked a banana loaf from Pamela's Pancake and Baking Mix. It was very good tasting (despite the fact that I forgot butter). It did not fall apart and be crumbly or have a crumby taste it was very delicious. It was also very easy to bake. I like Pamela's mixes because they vary with different recipes and make the food taste almost exactly the same as gluten food.

Monday, June 27, 2011

Breakfast Quinoa

I made Breakfast Quinoa this morning. It was a very good taste. The recipe was from a book called Gluten-Free Bible. The book has lots of great recipes, both easy and difficult. The breakfast quinoa is sweet but not too sweet and it is not a strong taste so it is perfect for breakfast time. It is not too hard to make. It took me about five minutes to make not including the fifteen minute cooking time. Quinoa is also very healthy for you. It is better than eating rice or wheat because it is a complete protein and a great source of fiber. A good brand to buy quinoa products from is Ancient Harvest Organic Quinoa.

Sunday, June 26, 2011


I made a Gluten-Free Pineapple Upside Down Cake with Pamela's gluten-free cake mix. All of the Pamela's mixes are perfect and make the food come out neat and tasty. They also all come with different recipes that are delicious.

Celiac Disease

In case you don't know what Celiac disease is, it is an auto-immune disease where gluten (which is found in wheat, rye, and barley) breaks down the villi (which allows nutrients through the walls of the small intestine into the bloodstream) in the small intestine causing a person to become malnourished. Common symptoms are diarrhea, weight loss and vomiting, keep in mind that there isn't just digestive problems incorporated with Celiac Disease.