After teaching one of our Gluten Free classes, a cute couple came up to me and asked if I had a Yorkshire Pudding recipe. Unfortunately, I had never even heard of it! It sounded like a yummy dessert but apparently it's a bread named after the town (Yorkshire) in England. It came about as an inventive way to use up the drippings from meat. There are MANY different variations- some using drippings, others just using butter. 

So here's my version of Yorkshire Pudding. Regardless if it's identical to the gluten infested version or not, it tastes super yummy and makes a fast & tasty roll that goes great with soup!  Enjoy!

(Gluten Free, Can be Dairy Free)
Created by jalene

Ingredients: 

• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 1/2 tsp sea salt
• 1 cup milk (or use plain almond milk for Dairy Free)
• 2 large eggs
• 1/4 tsp baking powder
• 1/4 tsp xanthan gum
• 1/4 cup butter (or use meat drippings or Earth Balance to make it Dairy Free)
• 12-count muffin tin

Directions: 

1. Preheat the oven to 425 F. Get all your ingredients out and set aside. 
2. Place 1 tsp of butter into each muffin tin and place it into your preheated oven. Watch carefully while preparing the dough: 
3. In a Blendtec blender blender your eggs. Add all of the dry ingredients (brown rice flour, potato starch, salt, baking powder, and xanthan gum). Pulse to combine, scraping sides as necessary. While the blender is running on the lowest setting, pour in the milk. Remove muffin tin from the oven after all the butter is melted and starting to bubble. 
4. Immediately pour batter by distributing it evenly into each muffin tin and return to the pan to the oven. Bake for at least 15 minutes or until puffy and golden brown on top. 

Peanut butter & chocolate have got to be one of the best food combinations ever! Don't agree? Well, Reeses Peanut Butter Cups and Peanut Butter M&M's have made millions off the idea! You know I still remember the year (1991) that M&M's introduced the peanut butter center! It was one of the most magical days of my life...(up to that point...I was 11. Ha ha.) ;) I bought a large bag and ate almost the entire thing while at the movies...and then I got a HUGE headache. Probably from all the sugar and food coloring! So the lesson my friends, moderation! 

(PS- food coloring really can cause headaches and migraines among some other undesirable side affects. We avoid food coloring at ALL COSTS in our house! Dr. Mercola has written an EXCELLENT article on the subject that really teaches about the dangers. You can read it HERE.) 

That's why this next recipe is so great! No food coloring, just simple ingredients. Of course, you'll want to eat these in moderation as well but when you do divulge, they make a great treat!

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Let's Dish

Ingredients:

• 1/4 cup butter, melted (or Earth Balance to make it dairy free)
• 1/2 cup gluten free graham cracker crumbs (I grind them in a food processor or my Blendtec) (see note)
• 1/2 cup powdered sugar (I made my own)
• 1/4 cup & 1 Tbsp peanut butter (divided)
• 1/3 cup semi-sweet chocolate chips (I used Dairy Free)

Directions:

1. In a small bowl, mix together the melted butter, gf granham cracker crumbs, powdered sugar, and 1/4 cup of peanut butter until well blended. 
2. In a mini-muffin pan, fill each cup about 3/4 of the way full. (I used my 1 & 1/2 inch size cookie scooper for a quick distribution. I also used a flexible silicon mini-cupcake pan so I could pop them out once they refrigerated  If you do not have a flexible pan, simply use a lined mini-cupcake pan or make these into bars.)
3. In a metal bowl over simmering water, or in the microwave,  melt the chocolate chips with the 1 Tbsp of peanut butter, stirring until smooth. (Be careful not to over heat your chocolate chips- I typically stop heating them when they are almost dissolved and then stir them until they dissolve the rest of the way.) 
4. Spread the chocolate mixture over the peanut butter. Refrigerate for at least 1 hour before removing & consuming. :) Store in the fridge. 

Can't find or afford gluten free graham crackers? Try Rice Chex instead! Simply sub in 1/2 cup Gluten Free Rice Chex crumbs for the graham cracker crumbs. They provide a great little crunch and taste fantastic!

Thanksgiving is over! Hope you enjoyed some of the great recipes we shared! If you're tired of turkey leftovers, this next dish is drastically different and will help mix up those taste buds. 

It's an easy coconut curry with a tomato twist. My husband absolutely LOVED this dish! He couldn't believe it was made from scratch! He give it his "Restaurant worthy!" approval. ;) 

(Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Soy-Free, etc.)
Adapted by jalene from Carpe Season

Ingredients: 

• 2 chicken breasts cut into cubes
• 3 large carrots, peeled and sliced
• 2 potatoes, cut into 1 inch cubes
• 1 onion, peeled and quartered
• 2 cloves garlic, peeled
• 1- 5oz can tomato paste (or you can use 1 part Premier Tomato and 1 part water to equal 5 oz)
• 1- 13.5oz can coconut milk
• 1 & 1/2 tsp sea salt
• 1 Tbsp curry powder
• 1 Tbsp Garam Masala or you can use: 3/4 tsp cumin, 1/4 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground black pepper, 1/4 tsp cinnamon, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg
• 2 pinches of crushed red pepper flakes (for mild) 

Directions: 

1. In your Blendtec blender add the onion, garlic, tomato paste, coconut milk, salt, curry powder, garam masala (or all the subs for it), and the red pepper flakes. Blend until smooth. 
2. Pour the sauce into a crockpot on low. Add the raw chicken, carrots, and potatoes. Cover and cook for at least 4-6 hours or until your chicken is cooked and your carrots and potatoes are tender. 

Gluten-free Granola Bars are hard to come by...and if by chance you can find them, they're soooooo expensive. Why not make your own?! These amazing bars have a little hint of festivity in them and are packed full of oats, seeds, nuts, and yummy-ness! They are seriously so healthy I love it! 

These bars make a great on the go breakfast or quick snack! I store mine individually in snack-size baggies for quick use later. Enjoy! 

(Gluten free, Can be Dairy free)
Adapted by jalene from a recipe by ohsweetbasil.com

Ingredients: 

• 4 cups gluten free quick oats
• 1/2 cup extra virgin olive oil
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1/2 cup honey
• 1 & 1/2 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds or walnuts 
• 1/4 cup sunflower seeds
• 1/4 cup flax seeds
• 1 Tbsp hemp seeds (if you can't find, you can leave out)
• 1/2 cup semi-sweet mini chocolate chips (can use dairy free)

Thanksgiving is just around the corner! Are you in charge of cooking the turkey this year?! We're sharing our family secrets to an AMAZING turkey that not only is extremely tasty but moist too! 

If your turkey is frozen, TODAY is a good time to start thawing! Typically you should remove your turkey from the freezer and place it in the refrigerator 2-4 days BEFORE cooking. We thawed ours 4 days and there was still just a bit of ice. If you haven't thawed your turkey by Thanksgiving morning, search online for other optional thawing and cooking methods. If you are using a free range turkey that has not been frozen, you can simply skip this thawing step. 

Be sure to watch the great video from my husband for some GREAT tips on how to cook your Turkey! He makes some of the best turkey I've ever tasted! 

(Gluten Free and super moist & tasty!)
Created by Dr. Brandon Nielsen

Ingredients: 

• Turkey, thawed (if frozen) 2-4 days in the fridge
• 1/2 tsp dried dill
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp fresh ground black pepper
• 1 large or 1 & 1/2 medium onions, chopped
• 3 cloves garlic, coarsley chopped
• extra virgin olive oil
• garlic powder
• sea salt
• dried parsley
• 3 slices of orange (optional)

How to cook a turkey - Here are Dr. Nielsen's top 3 secrets to cooking the juiciest turkey ever!

Secret #1- Cook the turkey with the breast DOWN. 
Secret #2- Season not only the outside but the INSIDE of the bird as well.
Secret #3- Watch the bonus video for the third great secret.

Pumpkin pie is naturally gluten free, but did you know that you can make it dairy free as well?! This next recipe is just as tasty as the original (and between you and me, if you didn't tell anyone it was dairy free, they would never know!) 

This pie can be prepared the DAY BEFORE so it wont occupy your oven. Simply cover, and refrigerate it for a fresh taste on Thanksgiving Day! 

(Dairy Free, Gluten Free, Soy Free, Nut Free, Grain Free-see crust below)
Adapted by jalene

Ingredients: 

• 1/2 cup brown sugar
• 1/4 cup sugar or evaporated cane juice sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• 2 large eggs
• 1 tsp gluten free vanilla
  
• 1 can (15 oz) can pureed pumpkin
  
• 1 can (13.5 oz) coconut milk  

I used this CRUST but made only a HALF recipe since it makes 2. See below for a GRAIN-FREE crust!
Directions: 

1. Preheat your oven to 350 F. Roll out your GF crust or have your prepared GF crust ready. 
2. Combine the sugars, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl.
3. In a mixer, beat the eggs. Add in the sugar mixture, pumpkin, and vanilla and mix until smooth.
4. On low speed, pour in your coconut milk. Scrap sides as necessary.  
5. Pour the filling into your unbaked crust. Bake for at least 60-75 minutes. Check by inserting a toothpick into the middle. You can also slightly shake the pan. If it is still pretty wobbly, it needs more time!  

Try this one from my mom: 

Ingredients: 

• 1 & 1/2 cups blanched almond flour
  
• 1/4 tsp sea salt
  
• 1/4 tsp baking soda
  
• 1/4 cup extra virgin olive oil
  
• 2 Tbsp honey
  
• 1 tsp gluten-free vanilla

Directions: 

1. Preheat the oven to 350 F. Combine the flour, salt and baking soda.  
2. In small bowl whisk together the oil, honey, and vanilla.  Stir wet into dry ingredients until combined.  
3. Press into a 9" or deep dish pie pan.  
4. Bake this crust until barely set. (You're not baking it the entire way!) You must cool completely before filling (otherwise it will burn). Then fill with your pumpkin filling and bake as directed for the pumpkin pie. Watch the crust, and cover with tin foil as needed so it will not burn. 
   

I know I've been sharing a lot of desserts lately... my husband would totally disapprove ;) but I want to help you be prepared for Thanksgiving! That's a noble cause right? So I'm posting this out of love! I promise I'll get back to some dinners after Turkey Day. 

Just look at that crust! That's a gluten free lattice crust! I was super excited for it. It was a lot of fun to do. If you're not into the lattice look you can also just roll out a top crust and use a small cookie cutter to "poke" holes in it. This is a great recipe to make the day before. The crust takes at least an hour to sit in the fridge so keep that in mind in your planning. 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a combination of all the many apple pie recipes out there! 

Gluten Free Pie Crust Ingredients:

• 1/2 cup brown rice flour
• 1 cup sweet white rice flour
• 3/4 cup potato starch
• 3/4 cup cornstarch
• 1 & 1/2 Tbsp sugar (I used evaporated cane juice sugar)
• 3/4 tsp sea salt
• 3/4 cup butter (or to make it dairy free use Earth Balance)
• 2 eggs
• about 4-6 Tbsp of water
• 1 egg white (for painting the crust before baking)

4.   Visit this website for great instructions and pictures on how to do the lattice crust. If one of your strips comes apart just piece it back together with your fingers. 
5.   Once your pie is completed, whip your egg white slightly and then paint the top of your pie with it. (This helps with the browning look.) Bake for about 50 minutes or until the crust is lightly brown. 

Qu-what? It's actually pronounced "keen-wa." Seems to me that they should just change the spelling so we can all pronounce it correctly, right? Anyways, if you have not ever heard of this grain or tried it, it's about time you did! It's seriously one of the healthiest super foods you could eat! And, it's naturally Gluten Free! We use this a lot in recipes or in place of white rice. It actually can be cooked in a rice cooker just like white rice! So, there's officially no excuse why you shouldn't try this great super food! :)

We just taught our Gluten Free 101 class last night in Lehi, Utah and I mentioned Quinoa a bit. (I add it to my Rice Milk to naturally fortify it.) 

If there's one thing that you walk away from this post knowing, it's that you need to WASH and WASH and WASH this stuff! Quinoa naturally has a bitter acid coating and if you don't take time to rinse or soak it before cooking, you're left with a pretty undesirable taste! 

(free of all allergens including gluten)
Posted by jalene

Ingredients: 

• 1 cup organic quinoa
• 1 & 1/2 cups water

2. Place the quinoa and water into your rice cooker, cover, and press the start button! (Quinoa cooks the exact same as white rice does.) It's just that easy.  After cooked, fluff with a fork. 





Don't have a Rice Cooker? You can prepare Quinoa on the STOVE TOP as well! Simply bring 1 cup of water and 1/2 cup of rinsed Quinoa to a boil. Reduce the heat to medium low, cover, and simmer until the water has been asorbed. (About 15-20 minutes.)

Quinoa can be served in place of white rice or as a substitute for any recipe calling for "Couscous" (which is a wheat item you should stay away from). 

If you are grinding your own Quinoa, be sure to buy one that is PRE-WASHED! I purchase mine at Costco. It is triple washed and Organic! 

A couple of weeks ago I went to a family reunion to find that there was another Gluten-Free chef in the family! I was so excited! This next recipe is one of her's. I adapted it a bit to be dairy free and lowered the sugar and almond extract slightly. It's seriously SUCH A YUMMY CAKE! The ingredients are so simple too, it only uses 5! No mixing of flours either- it just has one kind! You're going to LOVE it. ;) Even my gluten-eating friends adore it! Warning: You may want to eat the entire pan so be nice and share. 
  

(Gluten Free, Can be Dairy Free)

Adapted by jalene from a recipe from Tana Stowell

Ingredients: 

• 1/2 cup Ghee or butter (or Vegan Earth Balance to make it Dairy Free)
• 3/4 cup organic evaporated cane juice sugar
• 2 organic eggs
• 1 Tbsp organic Almond extract
• 1 cup Organic Gluten Free Oats or Oat Flour

Directions: 

1. Preheat oven to 375 F. Spray and gf flour a 8 x 8 cake pan. 
2. If you are using whole oats- grind them first in your food processor or blender until they form a flour. (I used a Blentec.) Set aside. 
3. Melt the butter and add the sugar. Stir well. 
4. Add the eggs and almond extract. 
5. Stir in the flour. Pour the batter into the pan. Bake for 30 minutes. Meanwhile, make the frosting:

Ingredients:

• 1/2 tsp almond extract
• 1 & 1/2 tsp almond milk 
• 1/4 cup powdered sugar

Directions:

1. Mix together until smooth. Pour over cake while HOT.  

After cake has cooled completely (and if there are even ANY leftovers) store in an airtight container. 

Alright! The contest has ended and we have a winner of our Free Giveaway: The G Free Diet; A Gluten Free Survival Guide by Elizabeth Hasselbeck.

My 2 year old help picked out the winner today. ;)
This great book goes to...drum roll please...

Monica N. 

We have sent you an email and you will have 48 hours to claim your prize otherwise we will select someone else! Thank you to all who participated! 

If you're in the South Salt Lake area today don't forget we have our FREE class tonight! Click HERE for full details.