April 28, 2010

Gluten Free Pancakes and Pure Maple Syrup

Well folks, it just doesn't get any better than this!  Gluten free pancakes (Trader Joe's Brand) and maple syrup harvested by my Aunt Vicki and Uncle Paul from trees on their own land, boiled down in their own sugar shack, and bottled for my tasting pleasure.  Awesome!

Trader Joe's has the least expensive GF Pancake Mix (around $3), but Pamela's and Bob's Red Mill also offer great GF Pancake Mixes.  Although I've heard that "Caramel Color" is made from corn in the USA, I don't trust anything unless it specifically states No Gluten, No Wheat, No Barely, etc.  Every single non-maple syrup on the market contains Caramel Coloring; for that reason, I'll only use pure maple syrup despite the steep cost.

My boss just found out he has to eat GF.  Since switching up his diet, he's already feeling better.  Knowing him, and knowing that he's a beer lover, I don't think it's hit him yet how much of what he used to enjoy will be eliminated from his list of options.  I went through some serious "beer mourning" when I realized that I'd never again be able to sip on a tall, cold pint of Guinness Extra Stout.  It still makes me sad thinking about it now.  Granted, Green's makes some pretty amazing GF beers, but I be fibbing if I said they were as good as the average gluten filled micro-brew on the market.

Gluten free living is all about getting back to the basics and appreciating simple foods more than one has ever had to.  It means savoring every last bite of well-made GF baked goods, slowing down the pace when enjoying a bottle of GF beer, and appreciating the simple pleasure of hot, steamy GF pancakes with Pure Maple Syrup drizzled on top.


April 13, 2010

Gluten Free Cheesy Shrimp & Grits

After seeing a shrimp and grits dish whipped up on one of my favorite Food Network shows, I just had to see what the fuss was all about.  The recipe is easy, relatively quick to put together, and sooooo good! Feel free to double the amount of shrimp I used. The more shrimp the merrier!  I decided to mix everything up together, but you can opt to top the cheesy grits with the shrimp mixture and eat it that way. Either way I'm sure you won't be disappointed:)  You can use any GF corn grits you want, but I used Bob's Red Mill GF Grits.

  • 4 cups water (+ more to keep grits moist)
  • 1 cup grits (aka polenta)
  • 3 tblsp butter
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 pounds large shrimp (peeled and deveined)
  • 6 slices bacon - pork or turkey (chopped)
  • 4 teaspoons fresh lemon juice (from 1 lemon)
  • 2 tblsp parsley (chopped)
  • 1 cup scallions (thinly sliced)
  • 2 garlic cloves (minced)
  • Salt & Pepper

  1. Bring water to a boil. Add some salt and pepper and the grits. Cook for 20-25 minutes.  If grits start to look dry, keep adding splashes of water to keep it moist and creamy. 
  2. Meanwhile...  Rinse shrimp and pat dry. 
  3. Fry the bacon in a large skillet until browned; drain well and chop up. 
  4. In the bacon grease, cook the shrimp on medium heat until pink.  Add the lemon juice, chopped bacon, chopped parsley, scallions and garlic.  Saute for another 3 minutes.
  5. Remove grits from the heat and stir in the butter and cheese.  YUM!
  6. Either mix up everything together, or spoon grits into bowls and top with shrimp mixture. Serve immediately and chow down!
  7. Enjoy!


Just So You Know...

The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!