Major GF Stock Up

I know I am getting low on baking supplies when a trip to Bob’s Red Mill, includes all the flours I will need to make each of the flour mixes I use (a total of 9 packages of flours) and yeast.

Beings that I got paid yesterday, I knew I would be able to go to Bob’s Red Mill to pick up what I needed to make more flour mixes, so that I could make more bread and cookies for my lunches.

While sticking to a Gluten Free and Dairy Free diet isn’t always easy or fun, it is totally worth it to have to worry about what I eat, so that I am not sick. There are times when I wish I could be normal, just so I could enjoy certain foods. At the same time I am grateful for having to deal with what I do deal with. Before my body couldn’t tolerate dairy, gluten or coffee, I didn’t understand what those with food intolerances and food allergies had to go through on an every day basis. Like most of those who don’t choose or don’t have to look for dairy and gluten in foods, I used to think they were weird, and a bit crazy, for being so paranoid about reading labels. Now that I have been doing it myself for three years, I get it. I have become one of those paranoid label readers.

While I was out shopping today I had picked up some lunch meat for myself that I know is Gluten Free. I had eaten some here recently that had wheat in it, and it totally had an affect on my body. Now that I am working, I am going to be buying my own lunch meat, and getting the kinds that don’t have preservatives, gluten or dairy in them.

I had also picked up hummus, chips, more spread for my bread and waffles and such.

I really didn’t much in the way of strictly DF stuff, as I have plenty of almond coconut milk in the pantry. Today was more about getting GF food (that was also DF).

Gluten Free Pie Crust

Hey Everyone!

Yesterday, after I got home from work I needed to make a pumpkin pie for myself that was Gluten and Dairy Free. Beings that I was making this for Thanksgiving, I made Pumpkin Pie. The recipe for dairy free pumpkin filling (as well as baking directions) can be found here.

In making gluten free pie crust, I have tried other gluten free mixes in years past, but I never really liked it. This year I decided to try making the recipe I am familiar with, and subsitute the brown rice flour mix that I have for the regular flour. I wanted to see how it would turn out, and it worked. The Brown Rice Flour mix that I use is from the Gluten Free baking classics book by Annalise Roberts. You can find it online at Barnes and Noble as well as in store at Bob’s Red Mill (for those of you who live in the Portland Metro area).

Here is the recipe for the pie crust I used. Beings that I only made one 9″ pie, I used half a recipe.


3 cups brown rice flour mix
3 teaspoons xanthan gum
1 teaspoon salt
1 1/4 cups Crisco shortening
1 egg
1 Tablespoon vinegar
5 Tablespoons water


  1. Work Shortening into flour, xanthan gum and salt until pieces are the size of peas
  2. Beat egg well and mix in vinegar and water
  3. Drizzle into flour a little bit at at time, and combine well
  4. Press into thinner crust in desired size pie pan

This recipe will make two bottom crusts or one, two crust pies.

Some Days it is Just Hard

I am sure that I am not the only one out there with food sensitivities/intolerances/allergies who experience this, but some days, or weekends, or periods of time that it just down right sucks to have to have food issues. It is like being hit with a ton of bricks that you are not normal, and can’t partake in what everyone else is partaking in.

This was one of those weekends for me. Eating grapes while everyone else was eating pizza (that smelled amazing), eating nothing while everyone ate homemade cinnamon rolls with a cream cheese frosting, and eating a homemade peanut butter and honey sandwich on gluten free/dairy free bread while everyone else was eating taco soup (which also smelled amazing). I feel like at times it is harder for someone like me, who could eat normally for 24 years, and then all of a sudden I have to be different. I know everyone isn’t trying to be cruel to me, but it is hard being different and not be able to eat what they are, which I know I know are delicious because I have had said items prior to my food intolerances and sensitives became a part of my life.

Most of the time, I am usually pretty okay with having my own diet and adjusting to where I am going and what I will be doing. I normally have no problems planning accordingly, or am able to cook for myself, or go someplace where it is easy enough to do substitutions. In roughly three years I had gotten pretty used to it, but weekends like the one I have had are a reality check that my normal is not the mainstream normal, and that is something I am still getting used to.

The Holiday’s are the hardest with all the special dinners and activities, and other things going on to be involved with. During which people had to eat and there is no easy way around having to constantly worry about food and labels.

Dairy Free Pumpkin Pie Filling

‘Tis the Season for everything Pumpkin and Pumpkin flavored. Today I am going to share with you all my favorite recipe for Dairy Free Pumpkin Pie Filling. I had come across this recipe a year or two ago and I have been using it ever since. I have not found a gluten free pie crust that I like yet, so I am going to keep looking.

Yield: 1 9″ pie


  • 1 15-ounce can canned pumpkin (NOT canned pumpkin pie filling)
  • 2 large eggs, lightly beaten
  • 1 cup coconut milk or other dairy-free milk alternative
  • 1/2 cup maple syrup
  • 1 t. ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • Vegan Whipped Cream (optional)

Preheat the oven to 425 F


1. In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and well combined.

2. Pour the mixture into the prepared crust

3. Bake for 15 minutes

4. turn down the oven to 350 F

5. bake for 40-50 minutes more or until a skin forms on top of the pumpkin and the crust is just lightly golden

6. Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.

What I Ate Wednesday

I have done What I Ate Wednesday posts on one of my other blogs, before I had started this blog. Now that I have this blog, that is all about gluten free and dairy free food, and with returning to work here in the near future, I thought it would be time to start writing What I Ate Wednesday posts.

I don’t know how soon I will start them, I am looking at starting them in the next month, once I get in and get going at my new job.

With my new job, I am looking to be able to fill in my diet with healthy mid morning and mid afternoon snacks, that would include organic fruit, hummus and clif bars. Being able to eat healthy, locally grown or produced foods is important to me. About the only thing I miss about my last job is that there was a Co-op (cooperative) grocery store a block away from the studio.

While there are a couple of Trader Joe’s stores nearby where I live, I prefer New Seasons, and Whole Foods. When is comes to cost New Seasons is better, but I had just gotten accustom to the Whole Foods near where I used to work, which is why I think I prefer Whole Foods a bit better. Though there are more New Seasons stores near where I live and will be working.

Chicken with Cherry Sauce

For this recipe you will need:

6 medium – large boneless, skinless chicken breast pieces or chicken thighs
2/3 cup reduced sodium chicken broth
1/3 cup unsweetened pineapple juice
1/3 cup 100% juice cherry juice
4 teaspoons corn starch
2 teaspoons brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 cup dried cherries
1/4 cup golden raisins


  1. Preheat oven to 350 degrees Fahrenheit
  2. Line a cookie tray with aluminum foil, and place chicken on the cookie sheet
  3. Bake the Chicken in preheated oven for 20 to 30 minutes or until done
  4. While chicken is in the oven mix together the chicken broth, pineapple juice, cherry juice, corn starch, brown sugar, nutmeg and cinnamon in a medium sauce pan, mixing these ingredients well
  5. Cook and stir over medium heat until thickened and bubbly
  6. Stir in cherries and raisins
  7. Cook and stir for an additional 2 minutes
  8. To serve, spoon sauce over chicken

*This recipe is good served with cooked rice or quinoa*

Taking a Multivitamin

Hey Everyone!

I wanted to talk a bit about taking a multivitamin. I started taking a multivitamin a couple of months ago because I was worried about getting enough of the right vitamins and minerals due to being gluten and dairy free. I was also concerned about getting enough calcium, vitamin D, and Iron, because I am a woman, where I live, and the fact that I know I have been low on Iron (but not fully anemic) in the past. Living north of the 45 parallel, many who live here don’t get enough vitamin D from the sun, so many don’t get the recommended/required amount of vitamin D that they need.

When looking for a good multivitamin I also read the ingredients list to make sure that it is Gluten Free and Dairy Free. It’s crazy what they put Gluten and Dairy in, you wouldn’t expect them to put gluten and dairy in vitamin’s and supplements, but they do. Reading labels is important.