Hi Everyone. Today I am introducing a guest post from Kathleen. We are participating in the Guest Post Swap sponsored by the wonderful gals at Chaotic Goddess Swaps. I asked her to share some of her Gluten Free cooking with us. Please visit her blogs and the rest of the swap members for lots of fun.
Hello! My name is Kathleen and I blog at Fearlessly Creative Mammas with my oldest daughter, Samantha. We blog about recipes, crafts, DIY projects and life. I also have a blog called Pebble Pirouette, where I blog about my travels around the world. I think I must like to write and take pictures. Actually, those are two of my many interests. I also love crafting, cooking, reading, traveling and spending time with my family. I have recently taken up archery too, so I'm working on that when I can.
Catiean and I have been paired up to be guest bloggers on each other's blog through The Chaotic Goddess Swaps. If you click on that link on the 21st, there will be lots of other swaps as well. Maybe you will get some great ideas for the upcoming holiday season. Personally, I can't wait to see all of the things that are posted.
Catiean asked me to write about gluten free cooking and to provide a gluten free recipe for you today. I do not have to eat gluten free, but I have family members who are either gluten intolerant or who have celiacs disease, so I cook and eat that way a lot of the time. It really isn't difficult, so don't be scared. First, I thought I would give you some tips, in case you are just starting on this journey and then I will tell you about my recipe. It's a good one and it's easy too. My favorite kind!
Tips for Gluten Free eating:
1. Fresh is always easiest and best. If you have fresh produce, fresh meat, etc, then you don't have to worry too much about gluten. I try to shop mainly on the outside edges of the store. Fresh lunch meat doesn't always fall in the gluten free category, but some do.
2. Read labels relentlessly. The FDA recently issued requirements on labeling food, beverages and dietary supplements to ensure we know what does and does not have gluten. You can read about those requirements Here.
3. Spices are tricky. I use bullion sometimes and bullion contains gluten. I buy mine from a place called Mom's Place Gluten Free. She will ship things to you as well. She is also great about answering questions.
4. A lot of restaurants have gluten free menus. You can check their websites to see menus ahead of time or ask at the restaurant.
5. Watch out for shredded cheese. I had no idea about this until I took at class. A lot of companies use flour to keep their shredded cheese from sticking together. I have been told that Kraft Naturals are gluten free. Check the label though.
6. Beware of cross contamination if you are cooking gluten free for someone but with gluten for someone else. We have a four slice toaster and one side is just for gluten free bread. My sister has a whole toaster for only gluten free bread. If you're using the same cutting board, either cut up the gluten free stuff first or wash it really well before you cut the gluten free stuff.
7. The fewer ingredients in something you buy prepackaged, the better. You get in trouble with all those words you can't say. This is true even if you aren't eating gluten free.
8. Plan ahead. If you're going to be out for awhile, take a safe snack with you.
Okay, that's a few things. Now, on to the recipe.
My husband travels for business sometimes, so I don't always want to cook a big meal for just me. One night I was starving, busy and pressed for time, so I thought I would throw something together and see how it turned out. Oh boy was I happy with the results. I have this a lot now, just because I like it so well. I will list the ingredients and when you shop for your ingredients, make sure they are all gluten free.
Green Chili Beans and Rice
1 15 ounce can of Pinto Beans (I use S &W brand)
1 4 ounce can diced roasted green chills - I use mild and you can also use fresh (La Victoria and Ortega brands are GF)
1 1/2 cup rice
3 cups water
2 Tbsp chicken bullion (I use Mom's Place above)
Place all ingredients in a rice cooker and turn it on until it turns itself off. Alternatively, you can put all of the ingredients in a pan, bring to a boil, put the lid on and simmer for about 20 minutes, until the liquid is absorbed.
When it is finished cooking, mix well and serve on it's own, with a little cheese, or as a side dish to TAMALES, TACOS or Slow Cooker Chicken Chili .
Thanks Catiean for the swap! I hope you love this!!