This post was originally posted in February of 2015 and was my first post on this blog as my old moniker "Gluten Free Avenger". In celebration of my blog turning 2 and because this is just a kick-ass recipe, I thought I would share it again. I love to make spritz cookies for many holidays because you can make them into fun, holiday appropriate shapes and it happens to be my husband's all time favorite cookie. These cookies will disappear quickly with guests, so I usually make 2 batches (at the very least). I remember when I brought a huge bucket of about 100+ of these cookies to my sister-in-law's house for a holiday party and my step daughter and her friend snuck off with all the cookies. By the time we finally found them, there were only about 10 cookies left. They're addicting....you have been warned. I started making the regular gluten-full version of these when I was about 13. Now that there are so many good 1-to-1 gluten free flours on the market, I can now share my original family recipe. You can use a 1-to-1 gluten free flour or if you're not gluten free you can use regular flour. I...Read More
A growing interest in gluten-free diets among health-conscious Americans has prompted the Russian maker of Stolichnaya vodka to add another drink to its menu. Sourced through Scoop.it from: www.reuters.com Gluten Free Stoli Vodka is set to launch in April. It will be made from 88 percent corn and 12 percent buckwheat. Yay! Wait, free vodka?… Isn’t vodka gluten free already? Yes?! So, why is Stoli putting so much effort in repackaging their vodka as “gluten free”?….market share. So many companies are jumping on the gluten free bandwagon. They want to get a piece of the growing gluten free trend and Gluten Free Stoli Vodka is just the latest brand looking to enter this growing market. Food and beverage companies are now labeling items as gluten free that are always gluten free just to get in the special gluten free section of the grocery store. Why is there a gluten free label on packaged vegetables or lemonade? This is completely unnecessary and ridiculous. We already know that food labeling in the United States is questionable best. Now companies are blatantly using “gluten free” as a gimmicky and trendy food label. Remember the Gluten Free Cheerios debacle? My advice? Do your own...Read More
With the recent recalls of gluten free processed foods such as Cheerios (check out my blog about this from last week) and Ocean’s Halo Gluten Free Seaweed Chips. It can really make you stress about what you're eating. My whole philosophy about being gluten free stems from the fact that I started this lifestyle back in 2007 before the proliferation of gluten free processed foods. Therefore I had to eat real food that was naturally gluten free or make my own gluten free items. I still keep that same philosophy. I know that's it can be very easy to go pick up a gluten free frozen meal or other gluten free processed foods at the store, but should we always be concerned about possible contamination? In light of these recent events should we be more stringent about what gluten free items we buy. Who should we trust to tell us the truth about a product really being gluten free? Should we be wary of everyone because they all want to cash in on this gluten free fad? Many of us are extremely busy and don't have the time to put into making gluten free food which can sometimes be more time-consuming to make because of the...Read More
It's National Grits for Breakfast Day, so I'm making Cheesy Bacon Grits. I love grits! Whether it's yellow corn grits or white corn grits, sweet or savory they are amazing for pretty much any meal. Usually when I have them for breakfast I have them with a little bit of butter and brown sugar, but for this holiday I decided to kick it up a notch and add some cheese and bacon to make it undeniably awesome. Please check out this week’s Gluten Free Avenger Episode 25: Cheesy Bacon Grits, you can click below to start viewing or use this link (http://youtu.be/vaVl5DSUWqI). Please scroll below to see the full recipe. Cheesy Bacon Grits 1 ½ cups milk1 ½ cups water3 tablespoons butter1/2 teaspoons salt¾ cup quick grits (not instant)to garnish: cheese (fried eggs, chopped crisp bacon) Bring first four ingredients to a boil over medium-high heat in a heavy saucepan.Slowly add the grits, stirring constantly until smooth.Turn the heat down to medium-low, cover pan, and cook for about 6 minutes, or until smooth, stirring several times.Serve with bacon and cheese.
It's National Waffle Day, so how about some Gluten Free Almond Waffles? I must admit that I didn't remember that it was National Waffle Day today until this morning. Once I realized, I knew that I had to make waffles. Thank goodness my grandmother gave me a Belgian waffle maker years ago. I do love it when my family remembers is how much I love to bake and cook. So I whipped up some delicious waffles but modifying my almond blueberry pancakes recipe to make these waffles. The recipe is below and because I didn't have a lot time, there is no accompanying video but I did take plenty of photos. So if you find this a little too late to make breakfast today, you can always have waffles for lunch or dinner. Please let me know if you end up making these. I hope you have a wonderful National Waffle Day! XO, Claire- The Gluten Free Avenger Gluten Free Almond Waffles 2 eggs1 teaspoon vanilla½ teaspoon almond extract2/3 cup milk or unsweetened almond milk2 tablespoons melted butter or vegetable oil1/2 tablespoon sugar2/3 cup all purpose gluten free flour1 cup almond meal1 teaspoon baking powder¼ teaspoon saltcooking spray for waffle ironButter...Read More