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.

Monday, May 23, 2016

Homemade Gluten Free All-Purpose Flour Mix

I got this recipe off of King Arthur Flours' website a loooooong time ago and we still use it *regularly* in our gluten free cooking! It's easy peasy and it's so wonderful having a large batch of gf all-purpose flour ready at any given time. And it uses super easy to procure ingredients.

6 C. brown rice flour
2 C potato starch
1 C tapioca starch (or flour-- same thing) 
That's it!

Get a large, sealable container to store it in. Either sift it together with a large fork OR shake the tar out of the container to mix it well. And voila! Perfect for ANY recipe that calls for gf all-purpose flour.

Tuesday, May 17, 2016

BLT in a bowl

I don't remember where I saw this idea (it was years ago)... nor do I even have a recipe for this-- I just eye-ball proportions. But this is what we had for dinner last night. Good to the very last bite! 

First of all, you can't have a BLT without BACON.
I've learned the easiest way to make bacon is to *bake it* (at least for me).
I spray a baking sheet with PAM spray and lay out an entire package of bacon onto it.

I then place it on the middle rack of a preheated 425F oven for approx 15 min, or until desired crispiness.
I then use tongs to place them on paper towel to soak up excess grease.

I throw a couple of hot pads on top for weight (to get the grease off the top pieces) and allow to cool like that till I can handle them.
Super easy!

We personally shred our own blocks of cheese. Call me anal, but I just don't like all the filler/powdery stuff they stick in pre-shredded bags of cheese. It's just... well, kinda yucky. I just want pure, unadulterated CHEESE. Yum!

Slice up some lettuce (I used 1-1/2 stalks of Romaine).

Onion or leeks.

Tomatoes (I cut up 2).

Mayo & cheese (I did *not* use all 8 oz of cheese-- maybe used 2/3).

I crumbled almost an entire pkg of bacon... I think I used all but 3 slices.

Mix well.
As far as how much mayo to add, that is totally up to you and how mayo-y
you like it.

Serve with tortilla chips...

Or go ahead and make it into a sandwich.

~Or use corn tortillas!!!~

Twice Baked Potatoes

Our littlest babe just turned 3 this past Sunday. Per tradition, the birthday boy or girl gets to pick out their big b-day meal. To make things easier on her, we gave her a Schwan's catalog to peruse and pick out something yummy to eat. She chose: grilled chicken and twice-baked potatoes! That's my girl!!!

As I've never made twice-baked potatoes before, I went to (one of my fav sites-- so far, they have never steered me wrong) and used their recipe. Be still my heart-- these came out OH SO YUMMY!

Here's the recipe:

They turned out so pretty!

Birthday dinner is served!

Saturday, May 14, 2016

Tater Tot Casserole

Here's what we had for dinner this evening, a family favorite:
tater tot casserole!!!

 Start off by browning 1-1/2 lb ground beef w/ some chopped onion.
I had a bunch of leeks that were needing to be used up, so I chopped a big handful of those up instead. If you've never had leeks, it tastes kinda like an onion/garlic mix. Quite tasty!

Strain the fat off and put in the bottom of a 9x13 baking dish.
Lightly salt.

Prepare tater tots per package directions.
We like to lightly season ours with seasoning salt.

When the tots are done baking, add them on top of the meat.

Pour either 2 cans of Progresso GF Cream of Mushroom Soup,
OR an entire recipe of homemade cream of mushroom soup
over the tots and meat. 

I hand-shred an 8oz block of extra sharp cheese, but you can totally top it off with pre-shredded cheese.

Pop it into the oven till the cheese melts and it gets bubbly around the edges... maybe 10-15 mins.

We served it up with buttered corn and a side of cottage cheese for supper this evening.

Homemade Cream of Mushroom Soup

Pregresso's GF cream of mushroom soup is, well... ok...
but try this recipe, and you'll never wanna go back to store-bought!!! 

Cream of Mushroom Soup
8 oz fresh mushrooms, thinly sliced
2 C boiling water
3 chicken bouillon cubes (OR 1 T + 1 t chicken base)
2 T finely chopped onion (OR 1-1/2 t dried minced)
1/4 C butter
3 T GF all-purpose flour
3 C milk
1 t salt
pepper, to taste
In a large saucepan, combine mushrooms, boiling water, bouillon, and onion. Bring to a boil, cover, and then drop to a simmer for 20 mins.
Melt butter in another saucepan. Blend in flour. Gradually add milk, cook over medium heat, stirring frequently until thickened.
Add white sauce to mushrooms. Mix well.

My family will seriously just eat this "as is"-- they freakin' love it!!! After fighting them off my soup, I will use this for any recipe that calls for cream of mushroom soup.
Now, keep in mind this is *not* a soup concentrate. So as you use it for recipes, consider this already "with added milk" and proportion it out as such.

Here's my white sauce & my mushrooms cooking

White sauce done cooking

Mushrooms done cooking

Combine and stir well

So yummy!

FYI: freezes well, too!

Friday, May 13, 2016

Pineapple Orange Frozen Yogurt

A couple of weeks ago, we received a mailing from 4H and in it there was a sheet of healthy recipes to try. This one just popped off the page. We just *had* to try it!!! Pineapple Orange Frozen Yogurt? Um... yeah!

Pineapple Orange Frozen Yogurt
1 C vanilla yogurt
1/2 C orange juice
1 C pineapple chunks
Place yogurt & pineapple chunks in a large plastic bag, flatten, and freeze overnight. Combine the pineapple & yogurt mixture with orange juice in a food processor or blender and blend until smooth. May need to let the frozen pineapple & yogurt mixture thaw just a tad before attempting to blend. Serve immediately or place back in the freezer to harden until ready to serve, up to 1 hr, stirring occasionally. Stir before serving.

It's so refreshing! A perfect treat for summer. This would make phenomenal popsicles if you have molds.

We doubled the recipe for our large family.
Filled a gallon sized freezer bag with vanilla Greek yogurt.

I chopped up a ripe pineapple for this.
Added it to the yogurt bag, flattened, and placed in the freezer overnight.

Ours came out of the freezer super hard.

We broke it up with a knife.

Put frozen yogurt & pineapple chunks in a food processor.
Added orange juice.

Like I said, our frozen yogurt & pineapple mixture was *solid*.
We had to let it set on the counter for a few minutes to thaw before getting a good blend.

After it thawed a bit, it blended up to perfection.

Came out with the consistency of ice cream.

Hands down, this was amazing!

We are SO making this again!!!