MY FAVORITE GLUTEN-FREE PIE

With Halloween winding down, I realize Thanksgiving is just around the corner, which usually turns my mind to baking. I love trying out new recipes, as well as making my classic favorite dishes. Bette Hagman wrote several great books on gluten-free baking. Her talents continue to benefit the gluten-free community. My all time favorite pie recipe is one from her. It is a PEANUT BUTTER CREAM CHEESE PIE with a delicious CHOCOLATE CRUST. The complete recipe can be found at

http://books.google.com/books?id=ipb2MuTt0IsC&pg=PA152&dq=peanut+butter+cream+cheese+pie%2Bbette+hagman

Not only is this pie absolutely fabulous, it is fast and easy to make, and does not require tons of baking time, or specialty ingredients from the health food store, which makes it less expensive than a lot of other options as well. I usually even just use a chocolate gluten-free cereal, such as Cocoa Pebbles (bought on sale with manufacturer coupons) and then eliminate the additional cocoa powder in the recipe. Also, you can remove the coconut from the crust if you are not a fan, and the consistency will still turn out great. I also enjoy topping this pie with chopped peanut butter cups or drizzled chocolate syrup. I actually won a dessert baking contest, with this easy, no-fuss recipe. I highly recommend all of Bette Hagman's wonderful Gluten-Free Gourmet Cookbooks. My family and I checked out her original book from the library when we first started really baking and experimenting with gluten-free flours. She was quite the pioneer in this endeavor, and a great guide in the whole avoiding gluten process. So try her delicious recipe and check out more about her cookbook via the above link. There is some great and useful information posted.

HAPPY HALLOWEEN!

TRICK OR TREATING

Tonight I was entertaining myself with some good ole reminiscing of Halloweens gone by, I was thinking of my past costumes and memories, when I suddenly remembered one of the first Halloweens I celebrated after finding out I had Celiac Disease. I had gone trick or treating, and as was my usual fashion, was sorting out my candy into various groups and categories. My siblings and I often spread out our candy and would trade/negotiate our take, getting the candies we favored, and attempting to con some poor sap into accepting the ones we despised, like those taffy shaped, chewy "Peanut Butter Kisses" that came in orange and black paper....we were not fans. Anyway, I remember spreading out my candy and being excited at how many fun size candy bars I had received, always prizing those as quite the specialty reward. When one of my well-meaning sisters came and told me I could not eat the Snickers any more because they had "whey" in them; she said that was made from wheat, so I could not eat them. I sadly believed her and traded away all my treasured Snickers, only to later find out that whey, though somewhat similar to the spelling of wheat, is in fact a milk product, and is perfectly gluten-free. Now, it might seem funny to make that mistake, but over the years I have repeatedly had so many people ask me if I was allergic to whey due to Celiac's. The answer is definitely "No." So all you gluten-free kids (and chocolate loving adults) out there, be sure to enjoy any Snickers you get your hands on this Halloween. Also be sure to enjoy 3 Musketeers, they were not always gluten-free, you know, so don't take those delightful morsels for granted. Butterfingers and Reese's Peanut Butter Cups are also deliciously gluten-free. But stay away from Milky Ways, Crunch Bars, and Twix, all of which contain gluten. Any other candy questions, just let me know.....after all, no Halloween treat should be traded away unnecessarily! :)

MAKE YOUR OPINION HEARD

I just completed a ten minute online survey all about gluten-free foods and shopping habits. I thought it was a good opportunity to make my opinion known about my frustrations and thoughts on cooking and buying gluten-free items. After completing the pretty quick survey, you also get a coupon code for an online retailer, whose White Bread Mix is gluten-free. So take a few minutes and let market researchers know what gluten-free products you want to see more of and what type of stores you'd like to find them at!

http://www.persuadableresearchsurvey.com/SurveyData/3865_TLRF/3865_TLRF.htm

GLUTEN-FREE LABELS

After a recent shopping trip to Wal-Mart, I was reminded just how nice it is to shop the "Great Value" brand. So many of these Wal-mart brand products make shopping easy with BIG, BOLD labeling, stating that an item is "GLUTEN-FREE". Be it buying products like honey, canned goods, or apple juice it is nice to be able to make a quick decision on whether or not to make the purchase. In an overly processed-food society, where "hidden glutens" tend to sneak into the strangest of unexpected products, this labeling is a great assistant in living fully gluten-free. "Great Value" does of course still carry some products that are not necessarily labeled "GLUTEN-FREE", but still lack any foreseeable gluten. However, even with this, there is still a great advantage with the significant number of products that do have this extra information on the label. I definitely appreciate any additional labeling I can get, speeding along my grocery shopping, and helping me to not stumble upon an item that randomly contains an unexpected trace of gluten.

NEW GLUTEN-FREE FROZEN ENTREE

Many times in my hustle and bustle schedule I often find myself envious of gluten eaters who can run into the grocery store, pick up a frozen meal, take it with them to work for lunch, and voila...2-5 minutes later they are ready to go! Now given, these meals are not always the healthiest or the cheapest, but at least there is that fast and easy, frozen possibility when needed. I have found some specialty gluten-free prepared items that are indeed delicious, but often cost almost 6 dollars for a small helping and are not even carried in some major grocery chains. But to my relief I have recently, in this, the National Sausage Month, discovered that Jimmy Dean has now released a new sausage and scrambled eggs breakfast entree. I was surprised when I haphazardly read the ingredients expecting to find the common "contains: Wheat", yet found no such warning nor did I see any gluten containing ingredients on the list. The enticing meal comes in a divided tray, with cinnamon flavored baked apples in one compartment, roasted, seasoned potato hash browns in another, and the main part containing scrambled eggs with both sausage and cheese. Not only did I love the flavors in this meal, I loved that I found it on a quick lunch break-run to the store, could cook it in the microwave in 3 minutes, and that I got it for $1.95! Now sure that is not dirt cheap when compared to what I would have saved if I had planned ahead and brought a meal prepared at home, but all things considered, in my need for convenience, this saved me about $5.00 opposed to eating out. Not to mention, these frozen meals are packed with a great deal of protein to increase their nutritional benefits. So if you, like me, enjoy breakfast any time of the day, I highly recommend these frozen entrees. I just hope Jimmy Dean does not go the way of many companies who up and change their ingredients, randomly adding gluten where none is needed.
I have found these meals on sale for $2.50 at numerous grocery stores with a 55 cents off manufacturer coupon attached to the box, making it only $1.95. A fair price to pay for convenience. So give them a try and let me know what you think, afterall don't we owe it to ourselves to celebrate the National Sausage Month....who knew!

CHOOSING A DOCTOR

I was recently asked about my experiences with doctors in regards to Celiac Disease or gluten intolerance. I have had some doctors who did not even know what I was talking about when I listed it on my medical history, as well as ones that as soon as they saw gluten asked, "Oh, how long have you had Celiac's?" It can be intimidating and frustrating to locate a good doctor with needed experience in diagnosing Celiac Disease. So, I found this link that lists doctor referrals from people who have Celiac's. If you do not see a doctor in your specific area, but still need help, I suggest calling one of the doctors listed in your state or as close to you as possible and see if they can recommend someone good to go to in your area. Here is the link:

http://www.celiac.com/categories/Celiac-Disease-Doctor-Listing%3A-Recommended-by-Celiacs/

Also, if you know of a good doctor who is experienced with Celiac Disease or gluten intolerance and is not listed, then post a comment with their information, and hopefully help someone else who is searching for some needed information.

DELICIOUS DINNER IDEAS

Growing up we often hassled with making two dinner meals. One meal for the three gluten-free eaters(which later became four), and a separate meal for the seven non-gluten free eaters. This was greatly influenced by the fact that it is generally cheaper to cook flour-based items, (so cooking gluten-free for three instead of ten was less expensive) and there were also limited gluten-free items available at this time. But those who have done this can testify, the cooking of two meals at once can often be stressful and tiring. It simply gets old fast. So here is a list of some of our family favorites, that require no substitutions or alterations for all your hungry eaters, gluten-free and non alike.

Teriyaki chicken salad
Be sure to use a gluten-free sauce; I recommend La Choy teriyaki sauce- La Choy is one of the few brands that carries both a soy sauce and teriyaki sauce that are gluten-free.

Tacos
Use soft corn tortilla shells, or hard taco shells. Fill with chicken, hamburger, or beans (if you desire taco seasoning, McCormick's taco seasoning is gluten-free)

Baked Potatoes
Top with your preference of broccoli, cheese, bacon bits(watch out for ones with wheat starch, look for soy based, or real bacon pieces). If you desire chili, Stagg and Hormel both carry some gluten-free chilies (make sure to always check the label since they not only have various flavors with varying ingredients, they also tend to change their ingredients from time to time)

Omelets
Filled with vegetables, meats, and cheeses-definitely a personal favorite.

Chicken Stir-Fry
Serve on brown or white rice. Steer clear from already seasoned stir-fry vegetables, they usually are prepared with soy sauce containing wheat, and once again, I recommend La Choy brand sauce.

Taco Salad
Use corn tortilla chips for the added crunch.

Red Sauce Enchiladas
Made with corn tortillas, and tomato sauce seasoned with garlic, onion powder, salt, pepper, etc, or just throw a gluten-free taco seasoning into the sauce.

Baked Chicken
Served with mashed potatoes, side of vegetables, and salad

Pork Chops
Served with applesauce, roasted garlic potatoes, and side of vegetables

Hopefully these are a few ideas that might come in use, and will lead you to think of more meal ideas that won't require any special substitutions or any acquired tastes of gluten-free flours. Let me know any questions or needed expansions of the various meals.

HELPING CHILDREN WITH CELIAC DISEASE

Sometimes as an adult it is difficult to maintain a gluten-free lifestyle and live with Celiac's. However, making that transition as a confused child is often worse. I remember in elementary school feeling almost embarrassed when I was trying to explain to kids why I ate rice cakes instead of bread, and the looks I would get. This might be a silly example of feeling out of place due to Celiac's, but sometimes it is hard as a child when you feel so different from those around you. I did not fully understand why I couldn't eat certain things and was often sad when going to birthday parties, or sleepovers, and other special events that often led to everyone eating delicious gluten-filled snacks. And if anyone ever called what I had as a "disease" opposed to an allergy, other kids often grilled me with awkward questions, or would ask me if they would catch it. So if you have a child who has Celiac's or who is trying to make the transition to a gluten-free diet, I want to recommend a helpful book I discovered at my local library. It is entitled, "Eating Gluten-Free with Emily: A Story for Children with Celiac Disease." It is written by Bonnie J. Kruszka, and illustrated by Richard S. Cihlar. I think this is a great book for children, as well as a great tool for parents, giving them some good ideas on how to help children cope with various scenarios that will inevitably come up.

BROWNIES-NO BKG SODA, NO BKG POWDER, NO GLUTEN!

So after seeing Gluten Free Kay's comment about not being able to eat baking soda or baking powder, I felt inspired by a challenge. I decided why not play in the kitchen and see what I could come up with. A little experimentation, a little fun, and here is my new brownies recipe.

1/2 cup butter or margarine
3/4 cup semi-sweet chocolate chips
2 cups sugar
4 eggs
dash of salt
1 & 1/2 teaspoons vanilla
1 cup gluten-free flour mix*
1 cup nuts (optional)

In 2 quart saucepan melt butter and chocolate chips over low heat. Stir in sugar, remove from heat. Add 4 eggs and beat on high for 2 and 1/2 minutes. Beat in salt and vanilla. Stir in flour, followed by nuts if desired.

Bake in greased 9x13 cake pan for 30 to 35 minutes, or when knife, poked in the center, comes out completely clean. Top will be a shiny lighter brown. In my opinion, they are best when served cool, (they continue to set up fully after cooking), or enjoy warm as a more gooey brownie.

*For the flour mixture I suggest one of the following options:

A blend of:
1/3 cup Tapioca Flour
1/3 cup Cornstarch
1/8 cup Sorghum Flour
1/4 cup Garbanzo Flour

or for a simpler version, try
7/8 cup White Rice Flour
1/8 cup Tapioca Flour

or use 1 cup of your preferred gluten-free flour mix.

These appetizing brownies were both delicious and a fun project, so thanks Gluten Free Kay for the inspiration!

CELIAC DISEASE

I have encountered many people who are suffering from the symptoms of Celiac disease and yet they just think that is how life is, and how their body works, not knowing there is a way they could be much healthier, happier, and have so much more energy. So if you are struggling with digestive problems, body aches, migraines, fatigue or many other ailments, you might want to consider following a gluten-free diet. If you are wondering if you may have Celiac's or are like many who have been misdiagnosed for the problems they have, check out the following website

http://www.celiaccentral.org/

This is the home of the National Foundation for Celiac Awareness. You can click on their "Symptom Checklist" and see what applies to you, and whether you should consult a physician and be tested for Celiac's. However, being tested for Celiac's is unfortunately not 100 percent conclusive. I know people who have tested negative, yet their health drastically improved once they switched their diet. There is no need to keep living a life of pain that could be prevented with dietary changes, so look into it.

And, even if you do not have Celiac's, many glutenous grains can be hard on your body and difficult to digest. So your health may still improve by following a gluten-free diet; especially those suffering from chronic fatigue, or irritable bowel syndrome (IBS).

Many different factors such as high level stress, puberty, pregnancy, and other changes can trigger someone who previously could process wheat to no longer be able to. So, don't mistake past health for a rationale to ignore what symptoms you may currently be experiencing.

Life can still be great being gluten-free!

NATIONAL CHOCOLATE CUPCAKE DAY!!

Today, October 18th, is NATIONAL CHOCOLATE CUPCAKE DAY! Celebrate the day with gluten-free goodness!

Cupcake Recipe

3/4 cup butter or margarine, softened
3 eggs
1 & 3/4 cups White Rice Flour
1/4 cup Tapioca Flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 & 1 /2 teaspoons almond flavoring or vanilla
1 & 1/2 cups milk

In a large bowl mix eggs and softened butter on high speed for about 30 seconds, then gradually add sugar, followed by the almond or vanilla flavoring. In a separate bowl mix flour, cocoa powder, baking powder, baking soda, and salt. Add dry mixture gradually to eggs, alternating with milk. Mix on high for two minutes, or until smooth. Put paper baking cups in a muffin tin. Fill paper cups half full, bake on 350 degrees for 12 to 15 minutes. Makes about 24-30 cupcakes.

Chocolate Frosting

1/3 cup butter or margarine, softened
1/2 cup cocoa powder
2 cups powder sugar
2 tablespoons milk
1 tsp vanilla

With egg beaters, mix softened butter and cocoa powder until smooth, then add in powder sugar and milk. Mix until desired consistency, adding in more milk if necessary. Once it is fully mixed add the vanilla (if this is done before it is mixed, clumping of the sugar will occur).

Once cupcakes are cooled, add frosting and any desired decorations. Then enjoy!

Happy National Chocolate Cupcake Day!

NAKED BURRITOS

One of my favorite meals to make is inspired by the restaurant Qdoba. At this Mexican Grill you can order what is called a "naked burrito". It is all the goodness of a burrito without the flour tortilla. Not only is this meal delicious and filling, it is easy to make at home and can be catered to your personal tastes.

I usually include the following ingredients:

Rice
Black Beans or Pinto Beans
Chicken or Beef
Cheese
Lettuce
Tomatoes
Sour Cream
Salsa
And occasionally guacamole

Portions just depend on how many you are feeding. When I have cooked this for a large group I usually cook the following per person:

1/2 cup of rice
1/2 of a chicken breast
1/2 cup of beans

Then I just let them add whatever amount of toppings they desire. I usually cook the rice in canned chicken broth with green chilies to add flavor. And you can use any variety of cheeses--Colby jack, Mexican blend, Pepper jack, etc. You construct your meal by starting with rice, then add your beans, followed by meat, then cheese, lettuce, tomatoes, then sour cream and salsa on top. I have suggested this easy meal for several work and social functions, simply assigning each participant an item to bring. Divide and conquer! It is quick, easy, and I have always been graciously complimented on what a splendid dinner. It is also great served with tortilla chips.

But sometimes it's just nice to have someone else make the food for you, so hopefully there is a Qdoba near you

http://www.qdoba.com/Locations.aspx

You can also join their "E-Club" for special offers, discounts, and freebies...I'm always a sucker for coupons!

HOMEMADE ICE CREAM SANDWICHES

After a hectic work week, I decided to start off my hopefully relaxing weekend by treating myself to a delicious and easy treat--a homemade ice cream sandwich! I simply whipped up a quick batch of the EASIEST CHOCOLATE CHIP COOKIES EVER (refer to my October 15th post for recipe) then waited until they were completely cool, scooped a generous spoonful of vanilla bean ice cream on one cookie, then topped it with another cookie. And voila! A wonderful homemade ice cream sandwich, that took less effort than running to the store and buying a box...not to mention it was of course, gluten-free, and much cheaper than buying a specialty item. So, always try to be creative and think of new ways of varying something you may have had a hundred times before. The outcome can be both fun and surprising!

MORE TIDBITS ON SHOPPING GLUTEN-FREE

Reading the ingredients frequently is a must, even if it is a brand you trust or typically buy. For example, Kellogg's suddenly up and added wheat starch to their Corn Pops that had been gluten-free for years, so it is always smart to quickly peruse processed items' list of ingredients.

Another important thing to remember is just because something is "wheat-free" does not make it necessarily "gluten-free". Over the years I have had many friends who mean to be thoughtful and bring me a treat that is labeled "wheat-free" but unfortunately still have barley and oats. So be careful because even many health food stores have a wheat-free and gluten-free section combined, but they do not always mean an item qualifies as both.

I learned pretty young that unfortunately people with the best of intentions in catering to your dietary needs can still need some additional help to become fully aware. In third grade I had a friend who brought cupcakes to our class for her birthday. When she attempted to hand me one I declined, explaining I couldn't eat them; I couldn't eat flour. Her eyes and face beaming, she proudly told me she had made these herself and she did not put flour in them, so I could eat them. Well, as a third grader who did not exactly understand why I couldn't usually eat the treats my classmates enjoyed, I was ecstatic, especially since back then there really weren't any substitute gluten-free items for bread products. I thankfully took the cupcake and enjoyed every single bite! After class I rushed to her, and begged her to tell me how she made such a wonderful treat with no flour, so I could tell my mom, and we could make the recipe for my birthday. Once again she smiled so happily, and said all you have to do is buy a cake mix! Then you don't have to put any flour in!! My heart sunk, and later my stomach :) Looking back now, I still laugh, at her innocent thoughtfulness, and at my naive enthusiasm!

INGREDIENTS TO AVOID

I was recently emailed the following question:

"My mom can't eat gluten and I always have the hardest time reading the ingredient information to tell whether she can eat certain foods. What are some ingredients I need to steer clear of?"

Great question. Here is a list of some of the most basic ingredients to avoid when shopping gluten-free:

FLOUR
WHEAT
WHEAT STARCH
BARLEY
RYE
OAT FLOUR (OFTEN CONTAINS GLUTEN)
MALT SYRUP
MALT FLAVORING---This is an ingredient that often gets overlooked, but sneaks its way into many processed foods.

These are quick and easy items to spot when you know what to look for. Also many companies now print "contains wheat" at the bottom of the ingredients, so start there and then if that is clear begin reading all the other ingredients. It has definitely been a great advantage that many products are now labeled gluten-free right on the package to clear up any confusion. However, many food items do not say this, but still do not contain gluten. There are also a lot of products people don't generally associate with flour or bread products, but that contain gluten and are often overlooked in the scrutinizing process. These include soups (often thickened with flour), chili, condiments (this frequently happens with BBQ sauce ), taco seasoning mixes, chips, and a lot of pre-seasoned meats or vegetables. So keep an eye out, and pretty soon you'll become an expert at avoiding certain items.

EASIEST CHOCOLATE CHIP COOKIES EVER!

Cooking with gluten-free flours can often be temperamental. They sometimes turn out dense or grainy if you don't know exactly what you are doing. So when I am in a hurry or want to make a treat fast for any type of gathering I always resort to my great standby No-Flour cookies. That's right they have no flour at all, in fact, they only take 4 ingredients!

Ingredients:

2 eggs
1 cup sugar
1 cup peanut butter to 1 and1/4 cup peanut butter (depending on preference of thickness)
I don't recommend using reduced fat PB, it does not set up as well
1 cup chocolate chips

You beat the eggs (I even just use a fork for a quick beat), add sugar, mix, then add peanut butter, mix, stir in chocolate chips. Could it be any easier?! And so much less to clean up, no heavy duty mixer or egg beaters.

Drop cookies by the spoonful on a greased cookie sheet. Bake at 350 degrees for approximately 10-12 minutes. Cookies will be getting brown on the bottoms and the tops will look a little hardened. Now, it's important to note that these cookies will look not quite done when you pull them out of the oven, but they set up more within a few minutes of being taken out. I let them sit on the cookie sheet for about two minute before I move them to either wax paper or a plate(they are too moist to really do well on a cooling rack). These cookies have always been a hit for me with those who are accustomed to eating without gluten and with those used to eating flour. And they keep so well, I almost even love them more the next day.

My other favorite thing about my specialty cookies is how I can easily vary the recipe.

Try leaving out the chocolate chips for a great peanut butter cookie.
Or use Reese's Pieces or M & Ms instead of chocolate chips.
Add nuts if you like, or toffee bits.
or try a Hershey's Kiss on top of the plain peanut butter cookie.

And my newest signature way of making these scrumptious cookies, is to mix 1/2 cup to a cup of McCann's Irish oats to the eggs and sugar. This adds a great texture variation from the original, and is a delicious flavor when combined with the PB and chocolate chips. I get more compliments on these quick and easy cookies then any other cookie I make, gluten-free or flour based. And I love that I only have to have 3 or 4 ingredients on hand to make a great cookie. Not to mention it is way CHEAPER than having to buy rice flour, tapioca flour, etc.

Give them a try and let me know any questions you encounter.

WHOLE GRAINS

I love the questions I am getting via email and comments. Chances are if you are wondering about it, so is someone else! Beth asked me, " I have a question about Celiac's and the benefits of whole grains for heart health etc, what can gluten-free dieters do to get a lot of whole grains in their diet? Any ideas?"

Getting the health benefits of consuming whole grains is definitely a concern for gluten-free eaters, who cannot have the easier access of whole grained wheat flour or buying many products catered to whole grained goodness, which more often than not also contain gluten. However, getting the nutritional value supplied by whole grains is possible while still living gluten-free. One way I ensure I get these needed nutrients is by eating products made with whole-grained brown rice flour. Always try cooking with brown rice instead of white rice to maximize the nutrients you receive. When I make delicious homemade lasagna, spaghetti, pasta salad, etc I make sure I use whole-grain brown rice flour noodles as well. This way I am getting a lot more nutritional value than I would find in most corn or white rice products. General Mills also provides another easy way to ensure you get whole grains. They are dedicated to making whole grain cereals rich in fiber, low in sugar, and best of all gluten-free. Whether it be whole-grained corn or rice, they are a great source of heart-healthy ingredients, to start your day off right.

Another way to promote heart health and lower cholesterol is to eat oats. This can be tricky since most oats grown in the U.S. or Canada are exposed to cross-pollination with wheat, and therefore contain gluten. So I recommend McCann's Irish Oats. These whole-grain oats are a great source of fiber, contain no sodium, and no cholesterol. Many health food stores also sell gluten-free oats, but the nice thing about McCann's is they are reasonably priced, similar to that of regular oatmeal, and can be found at the regular grocery store, so I don't have to make a special trip.
Adding nuts such as walnuts or almonds to the oatmeal will also help lower cholesterol and will help benefit the heart as well.

I hope this has given you some ideas. Look for upcoming posts of recipes for homemade granola bars, oatmeal cookies, oatmeal cluster cereal, and trail mix!

COUPONS, COUPONS, COUPONS

In response to my "Wonders of Rice Chex" post, a reader asked "I don't think my grocery stores have little black boxes in the cereal aisle. What should I do?"

This is such a great question, so I thought I would respond with a post, in case there are others wondering the same thing. There are several options to get access to these coupons, if you are not finding the red or black dispensers in your neighborhood grocery store. You can print many great and wonderful coupons online. Try

http://www.coupons.smartsource.com/

Here you can find great coupons. There is even currently a coupon for a dollar off select General Mills cereals, as well as one specifically for Trix (another whole grain gluten-free cereal).

Another great site from which you can print off coupons (and which actually right now has a coupon for $1.00 off when you buy two boxes of Rice Chex) is:

http://www.boodle.com/

These sites have a bunch of coupons for a variety of foods as well as non-edible items.

An additional way to get access to great coupons is by subscribing to your local Sunday paper. Almost all regional papers carry both Valassis and Smart Source coupon booklets. Red Plum booklets (also by Valassis) is often distributed through the newspaper as well. Often the cost of subscribing to a paper is marginal compared to the savings you can make. Many papers also offer programs of getting multiple copies of the Sunday paper in order to get multiple sets of the coupons at a discounted price.

I hope this helps, and thanks for the great question.

The Wonders of Rice Chex

Now that General Mills Rice Chex are gluten-free, the options of fun quick snacks that are easy to make and relatively inexpensive has increased. Many national grocery chains will often have all General Mills products on sale, combine these with manufacturer coupons and stock up while you can. I usually wait until Rice Chex go on sale for under $3, then use a coupon for 75 cents or a dollar off when you buy two. Then I stock up! Smart Source coupon vending devices (the little black boxes in the cereal aisle) often disperse General Mills coupons, so be sure to check them whenever you go down the cereal aisle then hold on to the coupons for a compatible store sale at Albertson's, Smith's, Safeway, Wal-Mart or whatever local chains you have. I have gotten cereal as cheap as 40 cents recently when watching Albertson's ten for $10, or ten for $15 sales, and then using manufacturer coupons at the perfect time. With economic hardships as apparent as they are, there is definitely a benefit to taking a little extra time to cut coupons.


For a variety of great tastes and easy recipes check out this link for great recipes made with Rice Chex cereal:

http://www.chex.com/Recipes/CategoryView.aspx?CategoryId=447&t=5

Muddy Buddies are definitely my favorite, but there are many varieties of great snacks and treats, a lot of which can be done in the microwave and kids love helping make. So check it out!

a FAST and EASY gluten free TREAT

Here is a quick idea for a delicious gluten-free treat.

Cocoa Pebble Treats-- since Rice Krispies have gluten found in the malt flavoring, I love to make the same type of treat but with Cocoa Pebbles cereal instead. (There has been some debate whether or not Cocoa Pebbles are in fact gluten-free since it does not specifically say so on the box. Not all companies print that even if they are gluten-free. Most forums you will find agree there is no gluten in this cereal. And I have never had a problem from enjoying its chocolaty goodness.)

It takes:
1/4 cup Butter or margarine
10-12 ounces of Marshmallow (depending on how gooey you like them)
6 cups cereal (I have also done this with Fruity Pebbles and Dora the Explorer cereals, so try what ever variation suits your tastes)

Microwave butter and marshmallows on high setting for 1 minute in a microwave safe bowl. Stir together when almost melted. Microwave again on high for about 1 additional minute. Stir in cereal, mixing until well coated. Press into butter sprayed pan.

For those PEANUT BUTTER lovers such as myself, add 1/4 cup to 1/2 cup of peanut butter into the marshmallow mix and lessen the butter or margarine to about 3 tablespoons. Melt the peanut butter along with the marshmallows for a delightful chocolaty peanut butter dessert.

Both gluten-free eaters and non alike will enjoy these scrumptious sweets!

Gluten Free Guru

In today's world following a gluten-free diet has become a great deal easier than it was even ten years ago. With the evident benefits to those with Chronic Fatigue, Autism, and IBS, not to mention the obvious Celiac Disease, gluten-free items are more readily available even at the local grocery store. However, does this necessarily make living gluten-free suddenly easy? I think the answer is no. There are still a lot of questions that come up; it is still much more expensive to eat specialty gluten-free items, and cooking successfully without gluten can be both temperamental and tricky. But there are ways to live gluten-free and love doing it! Ways to enjoy tasty, inexpensive meals, and to avoid the all too common hidden glutens. I admittedly am not a doctor and do not know everything about Celiac's or about gluten. However, with twenty years of experience living with Celiac's, and through the help of great family members and friends I have figured out ways to make the most of living gluten-free. I think one of the most stressful things in life is being diagnosed with something or having a family member diagnosed and not knowing how to cope with it, or where to begin. That's where you need someone to turn to for assistance. By definition a "guru" is a person who is regarded as having knowledge, wisdom and authority in a certain area, and uses it to guide others. I figure you face challenges and have experiences so you can help someone else who faces a similar task. Hopefully the knowledge and trials I have gone through will be able to help you in some way. In the near future I plan on expanding this site to contain a great deal of useful and beneficial information, such as recipes, tips on shopping, and safe places to eat. So, feel free to email me at gabbytheglutenfreeguru@gmail.com and let me know what you are interested in hearing about or learning, or any questions you may have. And hopefully I will live up to the title of guru the best that I can.