Friday, June 17, 2016


anted to let you, my dear readers & followers, know that I will no longer be posting new content here on the Free From the Gluten That Binds blog.

I will NOT *delete* this site as there are many useful articles, recipes, etc. that I want to leave open for people to find and read.

AND I do plan on continuing to post new content... (in fact, I've got a decent stack of recipes I have ready to post right now!).

BUT... it will all be now posted on my new(-ish) website:

At this time, I have (3) blogs and (1) website that I am currently maintaining and I'm finding it a difficult feat to keep them each running individually. So... I am consolidating.

As I post new GF materials (on Momma Duck), there will be a whole "Gluten Free tab" you can click on and peruse at your leisure. Plus, there is a "search bar" on my site that you can use as well to look up something specific.

I really do hope you will continue to use this site as a GF reference... as well as follow me at Momma Duck.

I'm also on Facebook:
And Instagram: @MOMMA.DUCK.MEL
Aaaaaaand if you use the YouFood app on your phone, I'm there as well: @mommaduck

Thanks for your readership and follows! ❤❤❤❤

Tuesday, June 7, 2016

Gluten Free/Corn Free rolls

I FINALLY found a recipe for GF/Corn-Free dinner rolls that my son will eat!!!
 Do you have ANY clue how difficult it is to find a CORN-FREE gluten free roll recipe? Corn is widely used in GF recipes!

This batch was made with all white rice flour. You can totally make it this way... but I think I prefer using *brown* rice flour, or even a brown/white rice flour blend. But my son didn't seem to notice the difference. I only used white rice flour because that's all I had on hand at the time.

Probably could have browned it a tad more-- but these came out just fine flavor-wise.

GF Corn-Free Dinner Rolls
Makes: 12 lrg rolls

Dry Ingredients:
2-1/2 C rice flour
1/2 C tapioca flour
2-1/2 t guar gum (it's kinda like xanthan gum)
1 T yeast
1 t salt

Liquid Ingredients:
2 T honey
2 T olive oil
1-1/2 to 2 C water (I use 2 C)
1 t apple cider vinegar

Add liquid ingredients to dry ingredients in a large food processor. Process the mixture until it is smooth. Spoon it into a greased muffin tin. Bake in a 350F preheated oven for approx 25 min or until lightly browned.

Now since my son cannot eat all 12 by himself before they go bad, I store them in the freezer. Any time he needs bread to eat for a meal, I pull a roll or two out of the freezer, wrap it in a moistened piece of paper towel, and microwave on HIGH for 1 min. Comes out hot and perfect!

This is what the dough looks like after being processed.
Reminds me of cake batter.

Spooned it into a greased muffin tin. Ready for baking.

Monday, May 30, 2016

Homemade BBQ Sauce

Because of our 5th kids' allergy to corn, we make our own "happy" corn-free BBQ sauce from home. FIIIIIIINALLY found a recipe that is super YUMMY!!!

Originally got this recipe from but have made some modifications.

Homemade BBQ Sauce
Makes about 16 servings

2 T lemon juice (fresh is best)
1 onion, peeled & diced
2 T brown sugar
1 T mustard
1/2 t ground black pepper
1-1/2 t salt
1/4 t cayenne pepper
1/4 C white vinegar
1/2 C water
1/4 C vegetable oil
1/2 C ketchup (homemade OR store bought ketchup made with REAL sugar)
2 T Worcestershire sauce (corn-free OR homemade)
1-1/2 t liquid smoke flavoring (optional-- we always omit this)

In a medium saucepan, mix the first 10 ingredients. Bring to a boil, then simmer uncovered 20 min.
Stir in ketchup & Worcestershire sauce (& liquid smoke flavoring, if using) into the mixture. Return to a boil, then remove from heat. Refrigerate until ready to use.
Fits well in a canning jar! :-)

 Here's the first 10 ingredients getting ready to boil.

Add real sugar/homemade ketchup & corn-free Worcestershire sauce.
Bring to a boil.

Looking fab.

:-) :-) :-)

Now... my hubby doesn't like chunky BBQ. He prefers it smooth. So I just do a quick puree in the blender.

Voila! Smooth, yummy BBQ!

Hope you like it as much as we do!!!

And if you ever find a corn-free store bought version of Worcestershire sauce, LET ME KNOW!!!

Sunday, May 29, 2016

Homemade Ranch Dressing & Jalapeno Ranch

So my kids vacillate between liking homemade Ranch and having store bought. We kinda weekly bounce back and forth between the two to appease their finicky palettes.

Here's our family fav recipe:

Homemade Ranch
1/2 carton sour cream (8 oz = 1 C)
heaping 1-1/2 t dried minced onion
1-1/2 t parsley
1-1/4 t garlic powder
1/2 t seasoning salt (maybe more, per preference)
1/2 t dill weed
Mix well and allow flavors to meld in the fridge for at least 2 hours.
Alone, this makes a wonderful Ranch Dip.
If you want to make it more dressing-like, simply add buttermilk, milk, or heavy whipping cream to get the desired consistency.

Now, when we made homemade Potachoes the other other day, I was wanting/needing more of a Jalapeno Ranch to put on top. I simply scooped out several slices of hot jalapeno slices:

and chopped them up fine. Not really measuring though, sorry. Maybe 2 T worth? Anyways, I stirred that into my homemade Ranch and let it set in the fridge for a couple of hours. It turned out great!!!

And then... after a few more days of sitting in the fridge, it got even hotter. Whew. If you don't like so much of a burn, either use a milder pepper OR just not add as much. We like it spicy, so this was great for us.

Thursday, May 26, 2016

Homemade Worcestershire Sauce

Kid #5 over here has food allergies... specifically to gluten and corn... with a few other sensitivities (like bananas and non-organic apples)... but gluten and corn are the allergy biggies. At first, it was mind-boggling and ultra-frustrating to find gluten free foods that do NOT contain corn. Man alive, that's tough stuff! It's slowly getting easier to find alternatives for our little guy. But it's mainly caused me to purchase less processed food and make more things from home, which I suppose in the long run is better for our family's health.

I was gonna make homemade BBQ sauce for pulled pork this evening for dinner. Pretty much HAVE to make BBQ from scratch cuz almost all store bought brands have corn in some form in it-- with the exception of maybe something in the health food section-- but we live in the rural midwest-- it's not always an easy thing to get your hands on-- unless you order it online.

Anyways... I even made homemade, corn-syrup free ketchup for this recipe!!!
Got to the last step: add 2 T Worcestershire sauce. Sure thing... except the Worcestershire sauce I had, its second ingredient was corn syrup! For real?! They even put corn in Worcestershire sauce?! Grrrr. Corn is everywhere (seemingly)!

A quick look online afforded me a quick & easy alternative:

Homemade Worcestershire Sauce
1 T Worces. Sauce =

2 t GF soy sauce (or liquid aminos... which is what I used)
1/4 t lemon juice
1/4 t sugar
dash of hot sauce

It really wasn't hard at all to find/make a corn-free alternative.
And my BBQ was still as good as ever.
I'll be sure and share the recipe with y'all soon!!!

Homemade Italian Seasoning

At one point in time, I needed Italian seasoning for a recipe but found out I was all out of it. Rather than running to the store for just one item, I got online and looked up recipes. For the life of me, I cannot remember where I found this recipe. I'd like to give them credit. But alas, I cannot remember. But after making this from scratch, I honestly don't know if I'll go back to store bought. This has such a great flavor!

Italian Seasoning
3 T basil
3 T oregano
3 T parsley
1 T garlic powder
1 t onion powder
1 t thyme
1 t rosemary
1/4 t black pepper
1/4 t red pepper flakes

Super easy and it makes a really decent amount

Tuesday, May 24, 2016

No-Bake Cookies (not chocolate!)

Came across this recipe on Taste Of Home's website and had to give it a try. It's labeled under "strawberry no-bake cookies" but there is NO strawberry flavor in these cookies. It got it's name more for how it is supposed to be presented... shaped like a strawberry, rolled in red sugar, and with green candied cherries or green confectioners sugar for the stem. Um... yeah... we'll just skip that decor part.

This cookie is SO yummy! We will definitely be making them again. In fact, we're sorta thinking about using this recipe for my son's 4H baking project. For Mini 4H he's supposed to present (2) no-bake cookies for the judges. Our son didn't want traditional chocolate cookies but instead wanted to branch out and try something unique. These qualify as unique all right!

No-Bake Cookies
Yield: 40 small cookies

1 pkg (8 oz) chopped dates (if all you can find is whole dates, simply put them in the food processor)
1/2 C flaked coconut
1/2 C sugar
1/4 C butter, softened
1 egg, slightly beaten
dash salt
1 t vanilla extract
1-1/2 C GF crispy rice cereal
1/2 C chopped walnuts (just have halved walnuts? food processor it, too!)

In a large skillet, combine the dates, coconut, sugar, butter, eggs, and salt. Cook and stir over medium heat until mixture thickens and reaches 160F or is thick enough to coat the back of a metal spoon, about 5 minutes. Remove from heat; stir in vanilla, cereal, and walnuts. Cool for 10 mins.
Spoon onto a cookie sheet lined with waxed paper. If hands are moistened or lightly greased, you should be able to roll these into balls.