Saturday, February 6, 2010

Top 10 gluten-free farmgirl's recommendations for going GF...

  1. Using a notebook dedicated to this purpose, create a plan of action.  The level of allergy or food sensitivity will determine how far you need to take each step.
  2. If you haven't already done so, create a food diary in your notebook.  Record each food the date and time they were eaten.  Do not leave anything out.  If you use a packet seasoning, list each ingredient in that packet, etc...  If you notice a reaction later in the day that did not exist previously, write it down.  It helps to use whole foods with basic salt and pepper while you are trying to weed out potential food culprits.
  3. Clean out the fridge and pantry.  In some cases it's difficult to rid yourself of all that food that cost you money, however, there are a few ways you can do this. First, donate the food to someone else or use a separate fridge, drawer, shelf, cabinet, etc... that is labeled for the person or child.  Put only the foods for that person in there.  This was the most cost effective for us.  I labeled the shelves and cupboards for this person. (Label ex: "Sweden's Food or Gluten-Free Foods).  
  4. Have a family meeting.  Make everyone aware of the situation and how important it is for this person to have special foods and the dangers of cross contamination.  It is truly a family effort.  If you have a small child that goes to the fridge or cupboard themselves, explain, if possible, where their special drawer or cupboard is and this is where they get their snacks for the day.  
  5. Always make sure food is available.  There are times you need convenience foods when you're on the run.  You don't want to be in a situation where you don't have anything and sacrifice the health of the individual and purchase something they shouldn't eat.
  6. Use stainless steel or purchase brand new non-stick pans.  Believe it or not, there are hidden specs of food in our pans.  If you dedicate a pan for allergy free cooking, don't let anyone else use it.
  7. Stay away from wooden utensils or anything that could harbor bacteria or a potential allergen.
  8. Invest in a good cookbook that is specific to your food issues.
  9. READ, READ, READ, labels and information about your specific food issue.  You must be a label reader to protect yourself and children against a potential allergen.
  10. Buy in bulk.  Purchasing bulk GF flours will save money and time.
  11. p.s.  Don't Stress!  It'll all work out.  You'll be a fabulous GF cook in no time.  God Bless!

Friday, February 5, 2010

Quinoa and Black Bean Burgers from GFfarmgirl's kitchen

1 Cup cooked Quinoa
1 can (14 oz.) Black beans or use freshly made
1 egg slightly beaten
3/4 tsp. salt
2 tsp. Onion Powder
1/2 tsp. Ground Cumin
1/4 tsp. Ground Oregano
1/4 tsp. Cayenne Pepper or Chili Powder (optional)
2 Cloves Freshly Pressed Garlic
1/4 tsp. Black Pepper (optional)
3 Tbsp. Extra Virgin Olive Oil
1 tsp. Diced green chili peppers
1/3 C. Fine dried Gluten-Free Bread crumbs (optional)
(optional additions: 1 Tbsp. chopped cilantro, 1/4 Cup shredded carrots, or other spices as you desire.) All spices can be increased or decreased according to your liking.

  1. Blend all dry spices together, including salt and pepper. Add remaining ingredients including oil and mix with spoon. Add to a food processor and pulse until combined but slightly chunky. (If you don't have a food processor, mash with fork until beans break apart.)
  2. If you used breadcrumbs you can form the patty with your hands. If not, then spoon enough mixture onto the skillet to form a patty (2 large tablespoons) and slightly press with spatula to form a patty.
  3. Heat oil in a stovetop skillet and add patties.
  4. Let cook uncovered over med. heat for 7 minutes or until when moved it holds together well. You may need to use the back of a spoon to press the edges together and round the patty.
  5. Flip (if it comes apart, just carefully round the edges with the back of a spoon and re-form) and cook other side until heated through and brown.
  6. Carefully remove patty from heat onto a bed of lettuce and wrap or a gluten-free bun.
Because I have to use salt sparingly, keep in mind you can salt your patty after cooking, as I have only used minimal, but hopefully it'll suffice.
Also, I don't use the breadcrumbs but it is rather easy to just reform the patty and let it cook. Once cooked through it holds together well.


Enjoy!