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Gluten Free Back to School Ideas

It’s that time of year that we are all thinking about back to school. I have a celiac and at times, over the years, I have felt overwhelmed with the idea of school lunches, snacks, school activities, class parties, play dough, food’s class etc. Wanting my little guy to feel like he could enjoy things at school with his classmates, yet at the same time not getting cross contaminated and staying healthy.

boy in brown hoodie carrying red backpack while walking on dirt road near tall trees
Photo by Pixabay on Pexels.com

This year, my ‘little guy’ is going into grade 12 and is over six feet tall … not so much my ‘little’ guy anymore! He really has been blessed over his high school years with a great community of friends, parents and teachers. He has other celiac teens in his grade and the principal is a celiac. The principle makes sure there are gluten free options and orders safe pizza for the celiacs on special days. I do realize that not every child has this experience, we are thankful.

In my opinion, my son also has a great attitude. He is happy with whatever he can eat and he is ‘cool’ with bringing his own food to functions and is not timid to ask questions and be his own advocate. Of course, at times it is hard.

This summer, this mama’s heart smiled as I listened to a group of teen boys talk in my kitchen. My son has a newer friend, and they were all sitting around my kitchen table eating nacho’s. The new friend looked at my boy, as he was munching, and said, ‘so I heard you’re a celiac and can’t eat gluten.’ My son said,’Yes’. New Friend asked, ‘If you eat gluten will you die?’ My son said, ‘Oh no, I won’t die! BUT if your crumbs touch my food …. I just SLOWLY die!’. The new friends eyes got big and then he said, ‘Wow Man! That’s not good. So, if I gave you gluten by accident I could shorten your life by maybe a year?’ My son, ‘Yes! Simply, try to not touch your food to mine. BUT if it happens …. and you feed me gluten by accident or your food touches mine, don’t stress! It’s all cool ….. I’ll just live a year less!’ They all laughed and carried on eating nacho’s and having fun. My mom heart smiled. It was a crazy way to explain celiac! Yet, the explanation worked for this group. I am thankful for humour and good friends. Hopefully you have some smiles with your celiac kids as they grow up as well.

Here are a few things we have done along the way. Hopefully some of the ideas help make food at school easier …

crop faceless woman tying up apron laces
Photo by Amina Filkins on Pexels.com
  • When my son was in elementary and junior high, I volunteered to be the Hot Lunch Co-ordinator. I enjoyed the position and helping in the school, but I also ensured that there were safe options for my son and other celiacs in the school. It was a win win.
  • We found that bento boxes worked well. The reason being, is his food was all contained and did go onto a table or anything else. I felt that they lowered the risk of cross-contamination. He also got in a habit of washing his hands before he ate to decrease risk of cross contamination. Obviously it’s also just good hygiene as well!
We like these lunch bento boxes.

My Teen Celiac Son also loves salads with lots of different toppings.
He loves this container & uses it often.

We put meat, cheese, veggies, nuts, crackers etc in the top section and then he adds it at lunch time. He likes the ice pack, as it keeps everything fresh.

  • When my son was in elementary and junior high I spoke to his homeroom teacher and asked them to put a box of gluten free donuts, cookies or pretzels in the staff freezer or teachers cupboard. I brought in the product labeled with his name and in a ziplock bag. If another parent brought in cupcakes for a birthday or there was something special, my son could be part of the celebration. Now, he wouldn’t care and would just be part of the celebration. But he did care when he was younger. These are a few of his favourites;

Lunch and Snack Ideas

Our family doesn’t love sandwiches, but have them once in a while. I make bread and you can find those recipe and video demos at Gluten Free Baking Classes. If you don’t want to make bread, as sometimes I just want to grab a loaf as well! Our favourite is Schar. It tastes great not toasted. Their buns are our favourite as well.

Bread & Buns
We Fill Bento Boxes With a Combination of the Following:
  • Cheese
  • Meat
  • Pepperoni Sticks from Grimm’s
  • Nuts – You can make your own trail mix with all of your kids favourites!
  • Cut-up Fruit
  • Veggies
  • Yogurt
  • Ant’s on a Log (celery with peanut butter and raisins)
  • Crackers

Our favourite Crackers are the following;

Muffins

My kids love muffins in their lunch. My banana loaf I add chia to add extra nutrients. I have Muffin Video Demo’s to teach tips and techniques on how to make a great gluten free muffin, I also have a muffin cookbook that shares the tips and our families favourite muffins. Here is one of the recipes out of the book for you to try in your kids lunch.

Banana Oatmeal Chocolate Chip Muffin

Banana Oatmeal Chocolate Chip Muffins

GF KOB
Gluten Free
Cook Time 20 mins
Course Breakfast, Snack

Ingredients
  

  • 4 medium Bananas, mashed
  • 2 Eggs
  • 1/4 cup Oil
  • 1/4 cup Skim Milk

Dry Ingredients

  • 1 1/2 cups My 1:1 Gluten Free Blend or use Kinnikinnick's
  • 1 cup Gluten Free Oats
  • 1/2 cup White Sugar
  • 2 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Xanthan Gum If using Kinnikinnick's Blend omit Xanthan Gum
  • 1/2 cup Chocolate Chips Can use Carob Chips if can't eat chocolate

Instructions
 

  • With a fork, mix all wet ingredients in a bowl and set to the side.
  • Measure the dry ingredients into a second bowl. Use a whisk to mix well.
  • Pour the wet ingredients into the dry and mix well.
  • Fill Muffin Cups with dough. I use a scoop to make it fast and easy. Plus, my husband is a diabetic and counts carbs. Each muffin is exactly the same size so it is easy to calcualte carbs.
  • I put two to three chocolate chips on top of the muffins, before I bake.
  • Bake at 400 degress F for 20 -25 minutes.

Notes

If you are a celiac, not everyone can tolerate gluten free oats.  If you can tolerate oats, this brand is easy to find or click on bag to get it online.
If you can’t, you could substitute oats with quinoa flakes. 
My flour recipe you can find by clicking photo below
Gluten Free 1:1 Flour
or you can get Kinnikinnick’s flour at your local store or online by clicking box
Xanthan Gum can be found in grocery or natural food stores.  If you have any trouble finding it, here is a link to find it online.
xantham gum
I use scoops to measure dough into my muffin tins, it makes it quick and less messy.  Plus, I can calculate the carbs easily for my diabetic hubby and they are the same each time I make them. 
I have a muffin e-cookbook that has a page of tips and techniques to make any muffin recipe better.  It also gives you all of my families favourite muffin recipes.  Click on the book, if you would like to download.
Gluten Free Muffin Cookbook
Enjoy!
Keyword banana, gf, gf banana muffins, gfkob, gluten free, gluten free kob

My celiac child really enjoyed taking leftover suppers and warming them in the microwave. It’s worth having a conversation with your child, to warn on how not to cross contaminate their food when sharing a microwave. Not difficult but worth a conversation. With covid, my son’s school removed all microwaves. This invention is pretty cool! Not only could your child take it to school and have a warm lunch … but you can take it traveling.

I do hope your gluten free child enjoys going back to school. As fall approaches, follow me on social media or my blog and I will share some recipes and tips along the way.

Enjoy!

Great GFDF Lunch Idea …

person holding brown wooden chopping board with fruits
Photo by Vanessa Loring on Pexels.com

If it’s only September 16th and you are already wondering what to make for lunches, here is an idea that may help! The flavour of fresh apples and cinnamon go well with some cut up veggies, fruit, cheese, and sausage.

My celiac teen enjoyed these non-crumbly muffins in is lunch this week. Why don’t you give them a try ….

Apple Muffins

Gluten Free KOB
Gluten & Dairy Free
Course Snack

Ingredients
  

  • 3 Eggs
  • 3/4 cup Applesauce
  • 1 tsp Vanilla
  • 215 grams Grated Apples this is about 2 cups
  • 1/4 cup Canola Oil or oil of your choice
  • 1/4 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Xantam Gum
  • 1 1/3 cup 1:1 Flour I make my own blend. I have one store bought blend and cookbook blend suggestion below (in the notes)

Topping

  • 2 tbsp Quinoa Flakes see note below if you have a hard time finding in store
  • 2 tbsp Raw Sugar
  • 1 tsp Cinnamon
  • 2 tsp Canola Oil or oil of choice

Instructions
 

  • In a KitchenAide or Mixing Bowl, place the sugars, oil, apple sauce, eggs, and vanilla. Mix for 1 minute. Scrape sides.
  • Add grated apples and mix until combined.
  • In a separate bowl, measure all dry ingredients. Mix well with a whisk. Pour dry ingredients into wet and mix for 2 minutes. Scrape bowl once half way through.
  • Scoop batter into prepared muffin tins (greased or use muffin paper cups). Let dough sit while you preheat oven to 350 degrees F and make topping.
  • Measure topping ingredients and mix in a small bowl. Sprinkle evenly on top of muffins.
    apple muffin
  • Bake apple muffins in 350 degree oven for 17 minutes. Let muffins completely cool in pan before removing onto cooling rack.
  • Enjoy!
    apple muffins

Notes

If you have trouble finding quinoa flakes or 1:1 flour in your area, you can click on these links and order online.
At this moment, I am working on a cookbook but  at this point I have not completed it.  Therefore, if you would like a great recipe for a 1:1 flour, I would recommend purchasing the following cookbook.  They have a flour recipe, great recipes for many baked goods and a lot of information as to how to be a successful with gluten free baking.  
America's Test Kitchen GF Cookbook
For those of you who want to buy a good 1:1 flour, this one I have had success with.  If you use it, don’t add the xantham gum in the recipe.
flour
These scoops are great for scooping out muffins or cookies and I use them all the time.  My husband is a diabetic and if I make a large or small muffin he knows exactly how many carbs, as they are always exactly the same size.  They also make the job of making muffins quicker and less messy.
AD85801A-1D82-4DEF-B83F-E8F25A0F46DD_4_5005_c.jpeg
If you want to make mini muffins, these silicone pans I use with the small scoop.   The muffins are easy to pop out of the pan without greasing or using paper liners.
silicone-muffin.jpg
If you would like more muffin recipes, here is my families favourite muffins with a page of tips on how to be successful making excellent gluten free muffins.
IMG_3515-300x231.jpg
Enjoy!
gf kob logo
Keyword Apple, Apple Muffins, gluten & dairy free, gluten free, gluten free muffins, gluten free muffins by kob

Enjoy!

Baked Apple Recipe

~ Tastes & Smells of Fall

Gluten, Dairy & Egg Free
apple baked

Last night I picked some more apples from our tree and made some baked apples. They are simple to make yet taste great and make your house smell wonderful! If you can’t tolerate oats, look at the notes at the bottom of the recipe for alternatives.

woman collecting apples in orchard during harvest season
Photo by Zen Chung on Pexels.com
apple baked

Baked Apple

Gluten Free KOB
Gluten Free
Course Dessert

Ingredients
  

  • 1/4 cup Brown Rice Flour
  • 1/4 cup Gluten Free Oat Flour Use rice flour if you can't tolerate oats.
  • 1/2 cup Gluten Free Oats Use Quinoa Flakes if you can't tolerate oats.
  • 1/3 to 1/2 cup Brown Sugar
  • 1/2 cup Pecans, coarsley chopped
  • 2 tsp Cinnamon
  • 1/2 cup Butter or Dairy Free Margarine
  • 1 tbsp Chia
  • 4 Apples

Instructions
 

  • Core your apple(s) with a pairing knife. If you cut down the core from the top and then from the bottom … that is the easiest way to do it! 
  • Make the topping below and then push the 'crumble' down inside of the apple and pack it in tight. You should have enough to do 4 apples.
  • Bake at 375 degrees F for 15 to 20 minutes.
  • If you bake it too long, your apple will split. It still tastes good, just not as pretty!
    Serve plain, with ice cream or whipped cream.
    Enjoy!

Topping

  • In a bowl measure rice flourGF oat flour GF Oatsbrown sugarpecanscinnamon and chia (optional).. Stir til well combined. 
  • Cut in dairy free hard margarine or butter
  • Then take your hands and rub all of the ingredients together until it is evenly combined and crumbly.

Notes

Some celiacs can not tolerate any oats … if that is you … then just use rice flour instead of oat flour and quinoa flakes instead of oats.
If you are a celiac, oats are contaminated with gluten.  Therefore you need to ensure to have certified gluten free oats.  You can find them in your local grocery store or health food store.  If you have trouble finding, you can also order online
Oat Flour

flour
Pecan
Save your hands!  If peeling and coring apples hurts your hands, like me … try out this handy contraption that makes it easy on your hands and quicker.  This recipe you keep the peel on and you can change the settings to make it just core the apple. 
apple peeler
Enjoy!
Keyword Apple, Baked Apple, gluten free, Gluten Free Dessert

Enjoy!

Gluten Free Apple Recipes

faceless woman with basket of spilled apples
Photo by Елена Кузичкина on Pexels.com

Fall is my favourite time of year. I love the smells of apple, cinnamon and pumpkin. My family lives in the countryside and we have two apple trees. I just picked a basket of apples and will continue to pick until they are gone.

red apples on a ceramic plate near cinnamon sticks
Photo by Kaique Lopes on Pexels.com

Whether you grab some apples from your apple tree, farmers market, orchard or grocery store … I hope that you enjoy trying some of my families favourite apple recipes.

In the next number of days, I am going to share some APPLE recipes for you to try with your family. The smells will fill your home with the lovely smell of fall!

Over the the years, I have picked a lot of apples from my trees and made many crisps and pies for my freezer. It’s nice to have crisps in your freezer, as they are easy to throw in the oven if company comes unannounced. They are easy, and they taste and smell great! The only issue is that my hands give me trouble and hurt when I peel and core apples … for me it does cause a lot of pain! Therefore, my husband bought me this little contraption to save my hands. It is wonderful at saving time and it also saves my hands! You can see if you can find one in your local community, if not you can click on the photo to get more information about them.

Apple Crumble

Apple Crumble

GF KOB
Gluten, Dairy, Egg Free
Course Dessert

Ingredients
  

  • 8-10 Apples
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Gluten Free Oat Flour
  • 1 cup Gluten Free Oats
  • 1/2 cup Pecans coursely chopped
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 cup Brown Sugar
  • 1/2 cup Butter or Substitue for Dairy Free if preferred

Instructions
 

  • Place peeled, cored and sliced apples into a pie plate. Fill sliced apples to the top of the plate. Depending on the size of your pie plate and the apples, you wil need approxiamtely 8 to 10 apples.
    apple crumble
  • Measure all the dry ingredients into a bowl and stir well.
  • Take cold butter from the fridge and cut it into small pieces on top of the dry ingredients.
  • With your hands rub the butter into the dry ingredients with a rubbing motion until the larger cubes of butter have disappeared and the flour mixture is now crumbly.
  • Take the crumbled mixture and sprinkle it on top of the apples.
    Apple Crumble
  • Bake in a 350 F degree oven for 45 minutes.
  • You will know the crumble is done when the apples are soft and the top of the crumble is golden.
  • Serve warm. Enjoy!

Notes

Some celiacs can not tolerate any oats … if that is you … then just use rice flour instead of oat flour and quinoa flakes instead of oats.
If you are a celiac, oats are contaminated with gluten.  Therefore you need to ensure to have certified gluten free oats.  You can find them in your local grocery store or health food store.  If you have trouble finding, you can also order online
Oat Flour

Rice flour
Pecan
Save your hands!  If peeling and coring apples hurts your hands, like me … try out this handy contraption that makes it easy on your hands and quicker.  
apple peeler
Enjoy!
Keyword Apple, Crumble, Dairy Free, gfkob, gluten free, Gluten Free Dessert, gluten free kob, gluten, dairy & egg free

Keep an eye out for a number of apple recipes on my blog this next week.

Enjoy!

Tortilla Chips, Enjoy Warm From the Oven

Free from Gluten, Dairy, Egg and other allergens.

Baked Gluten Free Tortilla

My celiac teen loves fresh tortillas that are warm from the oven. They taste great with salsa, guacamole, artichoke dip or just about anything! They are much healthier than a bag of chips and when I make my home made salsa from our garden ~ the combination is pretty tasty and healthy!

I buy Grimm’s Corn tortillas or La Tortilla Factory’s gluten free tortillas. Both of these brands are free from gluten, dairy, and a lot of other allergens . Plus, in our opinion, these two brands taste great and they don’t easily break. Here is the very simple recipe.

GF Baked Tortilla chips

Tortilla Chips

GF KOB
Gluten, Dairy, Egg Free
Cook Time 15 mins
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 1 package Tortilla's I Use GRIMMS GF Corn packae or La Tortilla Factory GF Ancient Grain Teff package

Instructions
 

  • Take a pastry brush and lightly brush olive or canola oil on each side of the torillas.
  • Sprinkle the tortillas lightly with salt.
  • Cut each tortilla into 6 equal triangles.
  • Place on a baking sheet. Make sure they are not overlapping.
  • Bake in a 350 degree F oven for 5 minutes.
  • Take pan out of oven and with tongs turn each tortilla over.
  • Return sheet to oven and bake tortillas for 7-10 minutes. Watch closely, as you don't want them to get brown … just crispy!
  • Take out of oven when crispy and place pan on cooling rack.

Notes

The tortilla chips are great with salsa, guacamole or dip of your choice.   My family also enjoys them with a bowl of Turkey Chili! The chips can be eaten warm or cold!
If you are looking to find gluten free tortillas, I can usually find the Grimm’s easily in my local Safeway or Sobey’s.  The La Tortilla brand is harder to find, if you are not successful you can buy online
GF DF Tortilla
Enjoy!
 
Recipe from Gluten Free KOB’s family kitchen.   https://glutenfreekob.com/
Keyword Baked Tortilla Chips, GF Tortilla Chips, GFDF, gfkob, gluten free, gluten free kob, gluten, dairy & egg free, Tortilla Chips

Easy Granola Bars for the Lunch Box (Gluten & Dairy Free)

My celiac and non-celiac teens like to socialize at school …. I think that is normal! Sometimes they chat more than they eat … again, pretty normal! This mama tries to get nutrition into them however I can, and they love eating these granola bars between classes, after school or with their lunch.

GF DF Granola Bars

I like making homemade granola bars, because you can pack a lot of nutrients into a few bites. Making your own granola bars is not hard and you can always make substitutions and add extra ingredients that your child likes.

My husband is a type 1 diabetic and I figure out the carbs for the entire batch and then divide it by the bites or granola bars … and then he knows exactly how many carbs. Let me know if you are interested in carbs, I can always include.

GF DF Granola Bars

Gluten and Dairy Free Granola Bars

GF KOB
Gluten & Dairy Free
Course Snack
Servings 17

Ingredients
  

  • 140 grams Peanut Butter
  • 110 grams Honey
  • 1 Egg
  • 1 tsp Vanilla
  • 3 Cups Gluten Free Rolled Oats I used Only Oats
  • 1/2 Cup Quinoa Flakes
  • 2 tbsp Chia, whole
  • 1 tbsp Flax seeds, whole
  • 1/4 cup Brown Sugar If you like it sweeter you can add up to 1/2 cup
  • 1/3 cup Craisins
  • 1/3 cup Chocolate Chips

Instructions
 

  • Measure all of your dry ingredients in a large bowl. Stir well.
    Granola Dry Ingredients
  • Measure your peanutbutter, vanilla, honey and egg into a second bowl and mix well with a spoon.
  • Add wet ingredients to dry ingredients and stir until well combined.
    Granola Mixture
  • Take a small scoop and fill the Snack Pan cavities with granola mixture. I put three small scoops into each cavity.
  • I wet the tips of my fingers with water and pushed the granola flat into the granola bar caviites, so they were flat.
  • With the extra granola, I scooped it into my small silicone muffin pans. I small scoop in each muffin cup.
  • Bake in a 350 degree F oven for 12 minutes. The edges will be just slightly golden. If you bake longer they will be a crispy granola bar. Baked like this, they will be a bit chewy.
  • Cool on rack. Once completely cooled, put the lid on and they are ready to eat!

Notes

Make sure you use Certified Gluten Free Oats, if you are a celiac.  
I can find Quinoa Flakes in my Natural Food Store.  If you have trouble you can get online.
I use a digital scale to measure peanut butter and honey and lots of items in my recipes.  The reason is you can just pour your ingredients into the bowl and not have the messy job of scraping out measuring cups and such. Digital Kitchen Scale
The Snack Pan can be ordered through Charlene or any other Pampered Chef Consultant.  Or try the small muffin silicone pan, and you will have bite size granola bites!  I used my small scoop for each bite.  You can get small muffin pans in your local store or click on picture and you will be directed to buy online, if you are interested.
Snack Pan
I use my Small Scoop from Pampered Chef (or you can get from Amazon) to portion the granola bars.  I do this for two reasons.  One, it makes it easy to fill the sections in the pan AND secondly, my husband is a diabetic.  It is very easy to calculate carbs if you know exactly what you have put into each granola bar.  
Scoops for Muffins or Cookies
Scoops from Amazon
Pampered Chef Scoops
Scoops form Pampered Chef
Keyword gfkob, gluten & dairy free, gluten and dairy free granola bars, gluten free, gluten free granola bars, gluten free kob

Hope your family enjoys some homemade granola bars in their back to school lunches.

Enjoy!

Fresh Gluten & Dairy Free Peach Pie

We bought some fresh peaches and I decided to turn some of the case into a pie. There is nothing like a fresh peach pie from the oven. If you don’t have fresh peaches, I have made this recipe with frozen peaches … just make sure you thaw them first.

My Dad was a professional baker for 50ish years. Peach Pie is his favourite … I think I’ll have to make another one and have him over to get him to critique it! If you make this pie, leave a comment or send me a message to let me know if your family enjoyed.

Peach Pie

Peach Pie

GF KOB
Gluten & Dairy Free
Course Dessert

Ingredients
  

  • 7 cups Sliced Peaches, Fresh or Frozen
  • 3/4 cup Sugar
  • 3 tablespoons Minute Tapioca
  • 1.5 tablespoons Corn Starch
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • Pie Crust read notes below on how to get my recipe or suggestions on one to buy

Instructions
 

  • Put sliced peaches into a large bowl.
  • Add sugar, minute tapioca, cornstarch, cinnamon and nutmeg to peaches and stir well. Let the mixture sit on your counter as you make and roll out the pie crust.
  • My pie crust is flaky and has a good texture, if you don't have a recipe that you like you can find the link on how to make it and the recipe card. The video demo gives lots of tips and techniques on how to be successul making gluten free pie dough.
  • If you are making my pie dough or your own, roll it out, place in a pie plate and pinch the top edges. Set to the side. Or grab a frozen gluten free pie crust and set out to defrost on the counter. Pour the peach mixture into the crust and spread out evenly.
  • On top of the pie’s pastry, use a pastry brush to put a thin layer of milk (or rice milk). Sprinkle raw course sugar ontop of the thin layer of milk. This is optional but it makes it shimmer and brown nicely.
  • Bake for 15 minutes in 425 degree F oven and then reduce heat to 375 degrees F. Cook for an additional 25 minutes.
  • You can tell it is done when the pie filling is bubbling and pie crust is slightly browned. Cool on a rack before serving.
    Peach Pie
  • With the extra pie dough, I always make some little 'hand pies' for a treat warm out of the oven for my family.
  • The tradition comes from my Gram, and my family loves! Hope you give it a try … the instructions are included in my video demo.

Notes

There are many different frozen pie crusts that you can use.   When I am in a rush and don’t want to make a crust, I have used Kinnikinnick’s.  Theres is good but my family likes the taste and texture of mine better. 
If you would like to download the video demo and recipe card for my pie dough recipe, click on the pie below. 
Or if you have a recipe that you love … then make that and just use my Peach Filling!  
A rolling pin that works well with pie or cookie dough is the one below.  It has a few rings that come with it and it allows you (or your kids) to roll out the dough to a perfect 1/8 or 1/4″ etc.  My family uses it all the time and it works well. I use the green circle for my pie crust.
Rolling Pin
Rolling Pin & Mat
Enjoy!
Keyword gf pie, gluten free pie, Peach, Peach Pie

Enjoy!

GF Saskatoon Berry Muffins

I live in the country and this morning I picked my last bowl of Saskatoon berries from my bushes.

Not enough to make a Saskatoon Berry Pie but just the right amount to eat and make a batch of my Gram’s old muffin recipe ~ gluten free style! My celiac son and the rest of the family are enjoying these muffins today. Hope you enjoy the smells and tastes of home, as well! If you do make them, I’d love to hear how they turned out.

Saskatoon Berry Muffins

Gluten Free KOB
Gluten Free
Cook Time 20 mins
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 1 3/4 cup My 1:1 GF Flour Blend
  • 1/2 tsp Xantham Gum
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/4 cup Melted Butter
  • 1 Egg
  • 3/4 cup Milk
  • 1 tsp Vanilla
  • 1 cup Saskatoons

Topping

  • 2 tbsp Raw Sugar
  • 1 tsp Cinnamon

Instructions
 

  • In a large bowl measure and mix the dry ingredients. Use a whisk to mix. If you are not using my flour, please refer to the tips page in my e-cookbook or take a muffin or 1:1 flour class for my suggestions on flour blend to use.  If you are using a different flour it can really change the consistency of the muffin.  Make sure you notice if the other flour has xanthan gum or guar gum.  If it does, don't add the xanthan gum in this recipe.  Also, remember to measure all ingredients exactly, as that is very important in gluten free baking.
  • In a small bowl measure and mix the the melted butter (cooled), egg, vanilla and milk.
  • Pour the wet ingredients into the dry and stir with a spoon. Refer back to the Tips and Techniques page in e-cookbook or video demo for instructions on how to mix and what to do with batter, this is important!
    Add the Fresh Picked Saskatoons and gently mix in.
  • Stir your topping ingredients together in a small bowl and then sprinkle evenly on top of your prepared muffins.
  • Bake in a 400 degree F oven for 20 minutes. Let the muffins cool in the pan for 10 minutes before you remove them to a cooling rack to cool completely. These muffins can be eaten warm and are not gummy.
  • I have tried this recipe for raspberry, peach, and apples … and it tastes great as well!   Have fun experimenting with your favourite fruit.
    Enjoy!

Notes

These scoops are great for scooping out muffins or cookies and I use them all the time.  My husband is a diabetic and if I make a large or small muffin he knows exactly how many carbs, as they are always exactly the same size.  They also make the job of making muffins quicker and less messy.
AD85801A-1D82-4DEF-B83F-E8F25A0F46DD_4_5005_c.jpeg
If you want to make mini muffins, these silicone pans I use with the small scoop.   The muffins are easy to pop out of the pan without greasing or using paper liners.
silicone-muffin.jpg
If you would like more muffin recipes, here is my families favourite muffins with a page of tips on how to be successful making excellent gluten free muffins.
IMG_3515-300x231.jpg
Enjoy!
Check out other recipes that I have shared, favourite tools,  books and video demos at Gluten Free KOB.
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Keyword gf, gf muffins, gf saskatoon muffins, gfkob, gluten free, gluten free kob, gluten free muffins, gluten free muffins by kob, Saskatoon Pie

Gluten & Dairy Free Saskatoon Berry Pie Recipe

Our saskatoons are ripe and ready to be used. If you are in the same situation and want to make a fresh gluten free pie. Try my families favourite recipe.

Pie
Photo by Taryn Elliott on Pexels.com

Saskatoon Berry Pie

GF KOB
Gluten & Dairy Free
Course Dessert

Ingredients
  

  • 1235 grams Fresh Saskatoons
  • 3/4 cups Water
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla
  • 2 1/2 tablespoons Tapioca

Instructions
 

  • In a pan, place all of the ingredients. Bring the contents to a boil and then turn down to a low simmer. Simmer for 5 minutes.
  • If you are making my pie dough or your own, roll it out, place in a pie plate (or tart shells) and pinch the top edges. Set to the side. Or grab a frozen gluten free pie crust and set out to defrost on the counter. (look below in the notes for a link to my pie dough)
  • Place hot pie filling into prepared pie crust. Use cookie cutters to cut out extra pie dough and decorate the top of your pie crust.
  • On top of the pie’s pastry, use a pastry brush to put a thin layer of milk (or rice milk). Sprinkle raw course sugar ontop of the thin layer of milk. This is optional but it makes it shimmer and brown nicely.
  • Bake for 15 minutes in 425 degree F oven and then reduce heat to 375 degrees F. Cook for an additional 25 minutes.
  • You can tell it is done when the pie filling is bubbling and pie crust is slightly browned. Cool on a rack before serving.

Notes

There are many different frozen pie crusts that you can use.  Bake My Day in British Cololumbia  has some nice pastry.  She shipped before, not sure if she still does … but you can check that out!  I’ve also used Kinnikinnick’s, when I’m in a rush and do not want to make my own.
If you would like to download the video demo and recipe card for my pie dough recipe, click on the pie below. 
Or if you have a recipe that you love … then make that and just use my Saskatoon Berry Filling!  
A rolling pin that works well with pie or cookie dough is the one below.  It has a few rings that come with it and it allows you (or your kids) to roll out the dough to a perfect 1/8 or 1/4″ etc.  My family uses it all the time and it works well. 
Rolling Pin
Rolling Pin & Mat
Enjoy!
Keyword Dairy Free, gf, gf pie, gfkob, gluten free, gluten free kob, gluten free pie, Saskatoon Pie

Enjoy!

Summer Travels & Outings With a Celiac

When I was diagnosed celiac, and then my son … summer travels seemed overwhelming. I wondered how we would eat out, go to BBQ’s, eat an ice cream cone, go on a road trip … it seemed very daunting and impossible. I thought we couldn’t do anything or participate in any fun things. Boy was I wrong!

Here’s Some Idea’s on How to Walk Through the Summer as a Celiac … Enjoying the Journey!
grayscale photo of couple walking on road
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clear light bulb placed on chalkboard
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It is absolutely normal to feel overwhelmed. Thinking through a few scenarios can help. If you do some planning, then you can just have fun and enjoy the trip without worrying about the food. Or at least not too much! Over the years, I have told my son that, ‘YES, you can do anything! Let’s just figure out HOW!’ Sometimes that requires some creative thinking and planning! Here are some ideas that our celiac family do over the summer … hope it helps!

PLAN … and Then PLAN a Bit More!

If you are going out of town, check the reviews online for celiac safe restaurants, cafes, ice cream shops, hotels (with breakfast) etc and take lots of notes! If you take notes on your phone … then you can pull them up wherever you are on your travels (very handy!) Where do you start online? Here’s some ideas;

  • Contact the Celiac Association in the town/city your are traveling to. They are usually a wealth of information. They usually have lists of places that are safe for a celiac.
  • The APP ‘Find Me Gluten Free’ is very helpful. Be aware that not all reviews are from people who are worried about cross contamination … so I usually filter through and look at celiac remarks.
  • TripAdvisor – I filter and use the words ‘gluten free’ and ‘celiac’ when looking for a hotel or restaurants in a city/town that we are going to. A lot of reviews usually come up.
  • Call the restaurants/hotels etc ahead of time so you know how they handle food. It saves you time on your vacation.
  • I do use the ‘notes’ APP on my laptop and write detailed lists. I can type faster on my laptop than my phone! Then I can automatically see the ‘notes’ on my iPhone. I also print and put my list into my purse incase my phone dies. Then I know I can find a place if we are out and about.
  • If you are part of a social media group, try sending out a message asking if anyone has traveled to where you are going and ask for recommendations. Other gluten free people love to help each other!

What To Bring?

If you are traveling and all your planning doesn’t turn out as you had hoped and the places that sounded great really are not when you get there, you need to have a back up plan. It’s good to bring extra snacks and food to avoid starving! I’ve starved, and then I get a bit grouchy, and then no one has fun … so it’s best to have some backups for everyones sake! These are the things that I always bring (I can take them back home if we do not use);

  • Gluten Free Loaf of Bread (like Schar that doesn’t have to be frozen)
  • Box of Gluten Free Granola Bars
  • A sleeve of Fruit Cups
  • Box of Gluten Free Cookies (this is for my celiac teen. If his sister can have a treat out and there is nothing that is safe … sometimes it just ‘feels’ better!)
  • Gluten Free Crackers that would feed us for every lunch while we are gone. This allows us to have lunch and not have to try to find something. It is easy to add cheese, tuna, veggies, fruit etc.
  • Gluten Free Soup-in-a-Cup. I look for a kind that only needs boiling water added (not a microwave!). Then, if we can’t eat somewhere and we think we are going to starve 🙂 I can pull out a cup of soup and it saves the moment.
  • If you are driving, you can cook or reheat a meal while you drive! If your celiac won’t be able to eat anywhere safe … you can plug in this portable ‘oven’ into your car and it cooks as you go. It is 11.5inch x 9.1inch x 5.5inch … so not very big. It amazes me what you can do these days!

I usually bring most of the above ingredients back home, but I usually need to use some of the items. For me, these are the essentials.

If we are staying in a HOTEL;

banquet table with dishware and food
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I read reviews and call the hotel about the ‘free’ breakfast. I have chosen to be happy with whatever we can have at the free breakfast, before we get there. If I can only drink coffee, I am thankful. I’ve tried to tell my son that they can’t cater to everyone’s issues … so find something that he can be thankful for. That was hard when he was little … watching his sister eat a pancake, waffle or bagel. But over time, we both truly are okay and have learnt to enjoy the adventure. Of course, there are times that we feel disappointed and that is absolutely ok and normal. We also get really excited when we don’t have to eat the things that we brought along! When we leave our hotel room to go for the free breakfast, I have a little bag and bring along the following;

peanut butter
  • My gluten free loaf of bread.
  • Individual peanut butter and jams OR my own little peanut butter jar.
  • Toaster Bags. IF the hotel has a normal toaster, then we can toast our bread. If it has the kind that goes around in a circle … I don’t even try as I think it would be high risk for cross contamination. If we can’t toast, then we just eat the bread and peanut butter.

BONUS – IF we can eat anything… we are happy! Sometimes my son and I just don’t feel like asking questions and are happy with our bread. If we choose to ask some questions on how the eggs and bacon were cooked …and it is safe … then I have a very happy celiac teen! I think at that moment in time he feels like his day is complete, when he can pile on the bacon and eggs! The hotel usually has fruit and yogurt, as well. So, I find even if the hotel doesn’t cater to gluten free or celiacs … you can make it work!

If we are staying at a AIR B&B;

I would bring the same things as a hotel. Yet, I would also bring a flat cutting board, as they have a high risk of cross contamination. I just put my flat cutting board in my suitcase and then I can cover any surface in the Air B&B and cut our food safely. I also throw in a roll of parchment paper or aluminum foil in, as it can cover a baking sheet or any cooking surface and make it safe.

What About the Ice Cream Shop?

ice cream on cone with gray metallic holder photo
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I grew up with parents who took us for ice cream regularly, in the summer. My parents believed that an ice-cream cone on the beach was an expectable lunch. After all, we were full of calcium! I agree, YET I wondered, how my celiac son would ever be able to have a hard ice cream cone.

After celiac diagnosis, when we went to an ice cream shoppe, all I could see was the cones everywhere and the scoops dipped into the same water over and over. I am pleasantly surprised, that it is not as hard as I thought to have hard ice cream! The only issue, is my son and I don’t really like asking people to do something extra for us … we both find it awkward. BUT we both LOVE ice-cream. So usually one of us gets the gumption to ask some questions when we are on a road trip and see an ice cream shoppe.

First, we ask to read the ingredients on the bucket (ourselves! not trusting that it doesn’t have gluten). Then, we ask if they have any buckets of ice cream that have not been opened, and if they are willing to scoop from the unopened bucket with a clean scoop. It’s amazing, but most people are willing! My boy has never loved cones, and is happy with a cup. In the past I brought gluten free cones, and you could dump your cup of ice cream into a cone and walk along a trendy avenue with!

Going to Backyard BBQ’s

crop person cooking meat on grill
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If I know the person well, like my sister who understands cross contamination, I trust her and just eat off her BBQ! You will have to decide on each event, what to do. Here are a few situations that we encounter in the summer, as a celiac family. Hopefully hearing how my family handles different situations, gives you some ideas of your own.

Each year we go to a big family reunion where food is flying. We bring a small BBQ that easily sits on our truck bumper and my husband kindly BBQ’s my son’s and my meat on our own grill with our own BBQ tools. In this setting, there are many people and it is not awkward.

If I was going to a friends house, I would bring the BBQ mat below and cook my son’s and my meat on it. Remember to ask them for separate tongs or a flipper, to make sure the meat is not cross contaminated. The mat leaves grill marks and the meat tastes great. If your child is going to a BBQ, you could have the meat pre-cooked and just get your child to warm it in a microwave in it’s original container.

steaks and skewered sausages on grill
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Last year, we met a group of families by a river for a BBQ. Our family offered to bring our tailgate BBQ and hamburgers/hotdogs and asked everyone else to bring salads. I don’t think anyone knew ‘why’ we wanted to cook .. they were just happy that we had a BBQ on our tailgate!

When possible, host! That allows you to have peace of mind and know the food is safe! Whenever I go to a backyard BBQ, I always bring a salad. This way, I know that my son and I will be able to eat one dish with our meat. Then, we just enjoy!

If we are CAMPING;

Click photo for ideas for camping with a celiac (previous post … so thought I wouldn’t repeat myself!).

person holding s mores
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empty gray road under white clouds
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Wherever your road takes you this summer, I hope you enjoy your loves and each and every day! Time with the people you love is a gift. The things that I’ve shared with you, that my family does, hopefully will give you a few ideas of your own. Enjoy!

Check out my homemaking gluten free video demo’s. You can watch whenever it works for you and they remain on your dashboard.

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