I know I have posted a few recipes, and I would like to apologize for the lack of visual content. I know I will want to make these again, so I will try to get some photos posted as soon as possible! Thank you for understanding…I am new to this after all. I’m also a little forgetful, so sometimes I only remeber to take a picture after whatever I’ve made is finished off. So bear with me as I get the hang of blogging. Thank you!
This is my first original recipe. I guess I chose quesadillas because they are fast, easy, fun, and delicious! I had tried a couple tortilla brands to just make wraps/lunches with, but I didn’t really think I would be able to enjoy a normal-tasting, normal-texture tortilla again. Until I discovered La Tortilla Factory. I know Mission corn tortillas have gotten the best reviews from many people, but I could never find them. So finding this brand was great. Once I had found my perfect GF tortilla, I wanted to do something besides make lettuce or peanut butter wraps.
Hence, the quesadilla.
- 1 or 2 tortillas (I use La Tortilla Factory or Mission if I can find it)
- Shredded cheese (I use sharp cheddar or monteray jack)
- Dried basil leaves
- Preheat oven to 350 degrees F
- Take one tortilla (if you only use one, just fold/break it in half) and completely/thickly cover it with cheese (I prefer mine really cheesy, so you can add less if desired, or more!)
- Cover the cheese tortilla with the plain tortilla
- Sprinkle a little more cheese on top and, if desired, a couple pinches of dried basil leaves
- Place quesadilla on a lightly greased cookie sheet (I put down tin foil)
- Bake in oven for about 12 minutes, so that it is just browning on the edges and maybe a little on top (so crispy edges and soft, cheesy interior)
- Cut and serve warm
Note: You can add any sort of additional foods inside – peppers, chicken, etc. Just precook them beforehand.
My second recipe: goldfish. I got this recipe from Adventures of a Gluten Free Mom. I had all the ingredients I needed…except a goldfish cookie cutter, so instead of goldfish, they were more like normal cheese crackers. But goldfish is so much easier to say. Goldfish weren’t a favorite snack from my gluten days, but I enjoyed them and thought it would make a great recipe to have. So when I found a recipe for gluten free goldfish, I couldn’t resist trying it out!
The dough make 4 different batches, and each time a new one came out, my brother and sister swared the pan like vultures. I had to chase them away to have any left! I don’t even think they realized they were eating gluten free goldfish.
I must say, I kept cutting the dough just a little too thick, but I actually like them better with a little puff (they were still crunchy too–perfect combo!). My family keeps requesting that I make more!
You can find this delectable goldfish recipe HERE. (I cannot post it here due to copyright). These little cheesy crackers are great for snacks, lunch, parties, you name it. You can’t go wrong with this delicious snack!
For more pictures, check out the link below to see how my gluten free goldfish turned out.
- “Goldfish” Part 2 – Pictures! (deliciousgf.wordpress.com)
I am a salty person, as opposed to a sweet one. Before gluten free, biscuits were one of my favorite treats, and when I began looking for a great first recipe to try, I knew I wanted to taste the rich bread again. So I searched the internet, trying to find a simple, easy recipe I could replicate. Then I discovered Pamela’s. It was popular and stocked in my grocery store – Martin’s. I picked up a package, hoping that it would be the answer.
I was in no way disappointed. The recipe calls for shortening, but I replaced it with butter, an easier, healthier option. Pamela’s drop biscuit recipe makes about 6 biscuits and uses only three easy ingredients. They are Pamela’s pancake and baking mix, milk, and butter.
I could hardly wait to make them once I had the mix. I didn’t even tell anyone about my sudden interest in cooking. I simply did it. So, after about 20 minutes (cutting the butter into the mix definitely takes more time than shortening, but I think it’s worth it), I had my first complete and edible gluten free food that I had baked myself. And they were delicious. I saved some for my family, who all couldn’t believe I had made them. I was so elated.
I have made these once more since, and sprinkled shredded cheese on top of some, which was quite tasty. I would recomend it! So, the official list of ingredients and preparations…
- 1 cup Pamela’s Pancake and Baking Mix
- 1/2 stick butter
- 1/3 cup 1 tbsp milk
- Preheat oven 375 degrees
- Cut in butter (w/ mix) w/ a fork/knife until mixture resembles coarse crumbs (I melt the butter and add; if you do this, the mix may be a tad bit more liquidy, so just stir a little longer))
- Pour in milk while stirring w/ fork (do NOT let mixture sit)
- Drop spoonfuls of dough onto a greased cookie sheet (I sprinkle cheese on top of one or two)
- Bake 12 minutes, or until brown on top
This is definitely something I will make a lot! ( I will post a picture next time I make them)
Hello world, universe, and all who view this! I have been wanting to create this blog for a long time, and am so happy I finally have. I have recently fallen in love with baking….specifically gluten free baking, because I found out I have celiacs disease three years ago. I wanted this blog to share my discoveries–recipes, ideas, photos, and whatever else I may want to share. Being gluten free is not as big a pain to me as with some people, mostly because I don’t like sweets (believe it or not). But also because I had already been eating a lot of gluten free foods anyway. My mission now is finding the best replacements for the few foods I do miss. My first two recipes were biscuits and goldfish…and my entire family (not gluten free) LOVED them! Now I hope I can share my recipes with others. Because the life of a celiac can be delicious.