TJ's Rye-less Rye

I got to go to Trader Joe's this weekend!! WOO HOO!! Moderately priced gluten free fare... I am so there.

Among other items, I purchased a loaf of Trader Joe's (famous) Rye-less Rye bread. For less than $2. I was in heaven.

So what did I do with ryeless rye?

Saukerkraut + Corned Beef + Swiss cheese + 1000 Island equals...

IT'S A RUBEN!!

Pumpkin Millet Muffins

I found a great looking recipe today for Pumpkin Oatmeal Muffins. Too bad I cannot have oats. But I won't let that little fact bring me down. No siree bob.

1.5 c flour (I used my tapioca rice blend)

2 packets gelatin

.5 c ground flax

1 c cooked millet

1 can pumpkin

.5 c brown sugar (packed)

1 egg

.5 c milk

2 tbs baking powder

3 tbs oil (i used safflower)

Dump all ingredients into Kitchen Aid (that's my kind of baking). Put Kitchen Aid in lock position. Let mix until... well, mixed. Spoon into muffin cups. Bake for 15-20 minutes. YUM.

Gluten free pigs in a blanket!

So I found an AMAZING recipe for bread yesterday. I was waiting for it to rise this afternoon, and had an epiphany: pigs in a blanket. My mom used to make them with Pillsbury crescent rolls back in my gluten eating days, but, sadly, those are over. So I moved on and lo and behold : I modified a recipe. Here goes:

2 cups garbanzo/chickpea flour

1 cup corn starch

1.5 cups rice flour

3 tablespoons unflavored gelatin

3 tablespoons milled flax seeds

salt

3 tablespoons honey

.5 tablespoon cream of tartar

3 teaspoons active dry yeast

3 eggs

1 cup hot water

2 tablespoons oil (I used safflower)

Package of bratwurst (I used Lombardi's because the sample dude at Valli said they were gluten free - funny story about that guy)*

Mix flours, corn starch, gelatin, flax, salt, honey, cream of tartar, and yeast. Beat eggs, add oil and hot water. Mix dry and wet ingredients together. Grease cookie sheet. Kneed and shape them oblongly. Let rise for 1 to 2 hours.

Meanwhile, cook bratwurst thoroughly.

Let bratwurst cool while dough is patiently rising. Wrap each cooled brat in risen dough (flouring your hands before and during is helpful - this dough is very sticky) and cook until browned - may twenty minutes?

* So funny story. Adam and I went to the grocery store this morning, as opposed to our usual Friday night because we did something a bit unusual last night (played Bingo!!). So we are walking through the meat section of the store, looking at all of the oddities, and Adam spots the elusive free sample guy. He is shouting (I am not exaggerating): "LOMBARDI'S SAUSAGE! MSG FREE! GLUTEN FREE! blahblahblah". So my interest is now piqued. I look at the sausage and, I kid you not, THEY (ie, the free sample guy) PUT PRETZELS IN THE SAMPLES! Oh my word. Gluten free - with pretzels? I informed him of his mistake (between giggles) and he gave me an untainted piece of sausage. It was delicious, but still - I had to have a good laugh at that one :)

it was a graveyard smash...

Ya know, for being a last minute costume, Adam and I looked pretty darn good.