Tuesday, January 7, 2014


My hubby Steve loves dark chocolate..most we find contain flour..while at whole foods I came across this Endangered species chocolate and he loves it besides being gluten free it is also GMO free,fair trade to farmers and certified vegan we love this...besides going to whole foods you can also order it online..over a $20 order is free shipping and MADE IN THE USA!..

Monday, January 6, 2014


here are a few things that possibly could have gluten in them:

CANDY: The ingredients in candy must be listed on labels, but companies are not required to list what they dust or roll them in many companies use flour for this.

DEXRIN: Can be made from corn,potato,rice,tapioca or wheat, it might be wise to avoid dexrin.

ENVELOPES & STAMPS: Some pastes and glues contain wheat it is best to use a wet sponge.

PRESCRIPTIONS & OVER THE COUNTER MEDS: Most tablets,lozenges and capsules use a filler which can be corn starch,wheat starch or lactose..the wisest thing to do is ask your doctor or pharmacist about all prescriptions.

TOOTHPASTE: yes believe it or not there is wheat in toothpaste..we find our gluten free toothpaste at Whole Foods....


AWESOME...we love it..and with hubby having celiac he actually loves it too! we saw this on Bizarre foods, and andrew zimmer always says it like it is and when he said he liked it we thought why not we always shop at Whole foods and when I went to go get one Whole foods just happened to have it on sale buy 1 get 1 free..cool!..I made ajai tuna for hubby tonight for dinner and I used the Just Mayo to make homemade tarter sauce(mayo,dill relish and a touch of lemon juice)..it was a huge hit!
  • non-GMO
  • vegan
  • cholesterol free
  • dairy free
  • egg free
  • gluten free
  • soy free
  • kosher
  • …and contains no artificial colors or flavors. AWESOME That’s one very cool vegan mayo

    Monday, December 23, 2013

    I'M BACK

    So sorry for the long absence..hubby got tired of eating gluten free so he took it upon himself to eat like anyone else...well guess what..he is now back on track eating gluten free..he got tired of being sick...so I will be posting regularly and posting recipes and also start up with the awesome giveaways! thanks for staying tuned...

    Here is one of the questions I have got in the last couple of months: is blue cheese gluten free??...
    I have done research and this is what I have found out:

    Until recently blue cheese has been classified as a food to avoid on gluten-free diets. Understandably so - traditionally the milk used to make blue cheese has been, and still is, inoculated with mold spores grown on breads or cultures that contain gluten.
    So how can blue cheese be safe to add to your gluten-free diet? Read the evidence and you decide.
  • Analysis of blue cheese samples conducted by "Dr. Terry Koerner's laboratory in the Food Research Division at Health Canada. Three different commercial ELISA test kits were used."
  • 5 blue cheese / mold samples tested: 3 blue cheese samples made with mold cultured on gluten-containing media, two samples of mold cultured on wheat-based dextrose.
  • Results: Each sample was tested 3 times, using each of the 3 ELISA tests.
  • No detectable levels of gluten were found in any of the samples

  • So for my hubby who LOVES blue cheese and salads he is having no more...I guess he has had enough of being sick...

    Wednesday, July 3, 2013


    I got this from betty crocker and its awsome! thanks Betty!


    1 1/2
    cups gluten-free all-purpose rice flour blend
    1 1/2
    cups sugar
    cup cornstarch
    teaspoon xanthan gum
    1 2/3
    cups egg whites (about 11), room temperature
    1 1/2
    teaspoons cream of tartar
    teaspoon salt
    teaspoon gluten-free vanilla
    Sweetened whipped cream, if desired
    Heat oven to 350°F. Move oven rack to lowest position
    In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
    In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
    Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food  cake pan. Gently tap pan on counter to remove large air bubbles.
    Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter.   Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.           

    Saturday, June 29, 2013


    Hi all sorry for the long absence we have been very busy with the farm life...hubby has been doing great with the gluten free but I have come to realize that it might not be just the celiac problem I have recently began to dehydrate everything..( we are also survival preppers) I dehydrate everything from fruits, veggies to left overs...I used to buy gluten free snacks for us when we go on back packing trips or motorcycle rides and they are not only expensive but have many things in them that I don't really want..so I started dehydrating fruits such as strawberries, blue berries etc and we love them , I also seal a meal them for our prepper needs if a crisis arises.. YOU NEVER KNOW WHERE YOUR FOOD COMES FROM AND IF A CRISIS STRIKES AND YOU HAVE ANY ALLERGY'S TO ANY TYPE OF FOOD IF YOU DEHYDRATE YOUR OWN AHEAD OF TIME YOU WILL BE IN GREAT SHAPE!
    I made our own home made instant oatmeal with fruit so I know exaclty what is in it

    this is how I store our dehydrated rice and beans

    our dehydrated strawberries

    dehydrated bananas

    Thursday, January 3, 2013


    We decided to raise our own catfish this way we know exactly what they eat and they do very well up here in an elevation of 4000 ft