Buffalo Chicken Soup

Buffalo chicken soup

1 lb chicken Breast
2 Tbsp rice flour (You can use regular all-purpose flour if you are not making it GF)
salt and pepper
1 Tbsp butter
1 onion
2 carrots
2 stalks of celery
4 c chicken broth
1/2 cup Frank's Hot Sauce
1 c Noodles (I use Schar Penne)
3/4 c blue cheese, crumbled (Optional)

· Dredge the chicken cubes in  flour, and season lightly with salt and pepper.
· Melt the butter in a big pot, and brown the chicken on all sides. 

- Remove the chicken from the pot and stir in the vegetables.
· Cook the vegetables over medium-low heat until softened.
· Add the chicken and stir in the chicken broth, hot sauce and noodles.
· Bring to a simmer and cook about fifteen minutes, until noodles are tender. Or you can cook the noodles to al dente in another pot drain and rinse.  I do this when Toby wants to take it to work and reheat.  All he has to do is heat the soup up and add the cold noodles.
· Serve with Bleu cheese if you like, I don't because I do not like Bleu cheese!

Banana Bread

Last night I baked a couple of loaves of Banana Bread which were not only gluten-free but also did not contain any milk which I fear Henry is allergic to.  I buy organic bananas when I see them at the grocery or pick them up when I goto Jungle Jim's.  However we can not eat a whole bunch before they go bad so I simply drop them in a ziploc bag and freeze them until I have enough for Banana Bread.  When I am ready to use them I just get them out and let them thaw on the counter for an hour or two.  This makes them really easy to squeeze out of the skin and no additional mashing is needed, I just add it to my mixture and stir.

I use the recipe below but last night I doubled it to make 2 loaves.  Feel free to substitute the Xanthan Gum and GF All-purpose Blend for regular AP flour if you don't have any Gluten allergies or you're baking for friends.  There are no nuts in this recipe so it is a relatively allergen friendly recipe; however adding a cup of chopped nuts or raisins in it is entirely optional and according to your own needs.

Enjoy!

Easy Gluten-Free Banana Bread Recipe

1/3 cup Oil
2/3 cup Brown sugar, packed
2 large Eggs
1 teaspoon Vanilla extract
1 3/4 cups All-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons Cinnamon
1 teaspoon Xanthan gum
1/2 teaspoon Salt
1 1/2 cups Mashed ripe bananas

Preheat oven to 350. Grease 9x5-inch non-stick loaf pan.

Cream together oil, sugar, eggs, and vanilla in large bowl. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.

Beat until smooth. Batter will be somewhat soft. Transfer to pan.

Bake 9x5" loaf for 1 hour

2009 GF Staples

Another year, another update on what we keep handy in the house. All is good and it seems gluten-free living is becoming more and more normal!

So here is my updated list!

Pamela's Baking mix
Gluten-Free Pantry Beth's All-Purpose GF Baking Flour (cup to cup conversion)

Masa Corn Flour
Rice flour
Tapioca Flour
Sweet Rice flour
Organic Oatmeal (Apprently DH is tolerant of this kind of oatmeal so that is good!)
LaChoy Soy (This was the only wheat-free, msg free Soy we could find thus far)
LaChoy Teriyaki (Again wheat and msg free)
Tinkyada Pasta Sheets (Makes awesome lasagna, can't tel the difference!)
Schar Spaghetti and pastas (These hold up realy well and we love the texture!)
Cornito Mystic Flames Pasta (They are Hungarian, wheat, gluten and egg free)  These I use for any dishes that call for egg noodles.
Basmati Rice
Jasmine Rice
Cinnamon Chex

Things we found locally

http://www.sinfullygf.com/

They make pizza and sandwiches and sell breads and cookies.

www.tinassweettreats.com

She bakes out of her home and makes the most divine pecan rolls!

Travelling gluten-free

So this will be DH's first trip abroad, first trip away from home since he was diagnosed with gluten-free and basically this will be interesting to say the least. Watch this space for updates and pictures!

GF Staples

I am slowly building up a pantry of 'must have' staples for our pantry. We tried the obligatory loaf of GF bread, asides from it tasting like cardboard we've relegated it to door stop status.

So far here is what I have:-

Pamela's Baking mix
Bob Mills GF All-purpose flour mix
Masa Corn Flour
Organic Oatmeal (Apprently DH is tolerant of this kind of oatmeal so that is good!)
LaChoy Soy (This was the only wheat-free, msg free Soy we could find thus far)
LaChoy Teriyaki (Again wheat and msg free)
Tinkyada Pasta
DeBoles Gluten-free pasta
Basmati Rice
Jasmine Rice
Perky O's Nutty Rice
Post Fruity Pebbles (Only Post, generics seems to cause problems with possible cross contamination)
Post Coco Pebbles (Same as above)
Smart & Delicious GF Dark Teff & Millet Wrap