We enjoy being able to get gluten free food in a variety of restaurants. Recently we were at Wok Box, where, if you let them know your food must be gluten free, they will cook it in a freshly cleaned wok. (Don’t assume your food will be gluten free if you just order off the gluten free menu, without specifying that yours must be gluten free. We made that mistake only once… the toppings they throw on for a garnish are NOT gluten free, and my husbands meal had to be redone.) But they have these little packages of soy sauce, and we would have loved to have some, but soy sauce is often suspect. The soy sauce was Wings brand, so I sent them an email. They answered very quickly and included the following information, along with a document that declares Wings Soy Sauce to be gluten free. That was good news for us!
Wing’s Soy Sauce 9g – Mod 2010
INGREDIENTS: Water, salt, hydrolyzed soy protein, glucose solids, blackstrap molasses, caramel colour, sodium benzoate, potassium sorbate.
This is another of our favorite breakfasts… I add boiling water in the morning, stir, and then add either milk or yogurt. My hubby makes it just like he makes porridge in the microwave. I found my last batch a little too sweet; hubby adds sugar. So you will have to experiment with the amount of sugar, as well as with all the dried fruits and nuts. This is a very flexible recipe.
5 cups quick oats (certified gluten-free)
1/2 cup raisins
1/2 cup dried cranberries or blueberries
1/2 cup peanuts or almonds
3/4 cup coconut
1/2 cup packed brown sugar
Mix all together. Store in a covered container.
1/2 cup mix
1/4 cup boiling water
Stir until moist. Add milk or yogurt and fresh fruit if desired.
I got this recipe from my friend, Elda, though she might not recognize it anymore. I had to give up the wheat germ in the recipe and have adapted it to our own tastes.
Mix 4 cups gluten free oats with 4-5 cups of whatever you like in granola. I used the following:
1/4 – 1/2 cup ground flax
3/4 cup coconut
1 cup slivered almonds
1 cup sunflower seeds
1 cup dried cranberries
Boil 1 cup honey
1/2 cup oil
1 Tbsp cinnamon
Pour honey mixture over dry ingredients and mix thoroughly. Spread on 2 greased cookie sheets. Bake at 325F for about 30 minutes, stirring often. Watch closely; don’t allow it to become too dark. Allow to cool undisturbed and then break into chunks. Store in an airtight container.
Raspberry Streusel Muffins
Have I told you that we love muffins! For some reason I had trouble baking good muffins in Calgary – may have been the altitude. But even though I’ve had to switch to gluten free muffins, I’m making good muffins again. Raspberries and blueberries are two fruits with very high fibre, so I’m thinking that these are much better for us than cookies!
These are based on a recipe by Catherine Johnston at Taste of Home.
Original Recipe Yield 18 servings
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla extract
250 grams gluten free flours – I used 1/2 cup of my whole grain gf flour mix & 1 1/8 cup all-purpose gf flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
1/4 cup gluten free all-purpose flour
1/4 cup quick-cooking gluten free oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
- In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
I made these on April 2, 2011 – they disappeared very fast. We both loved them.