Sawmill Gravy

My hubby is a true Tennessee boy thru and thru. I think he could eat biscuits and gravy everyday of his life, 3 meals a day, and never once get tired of it. Here's the basic sawmill gravy recipe I was first taught. Since we don't eat pork I just omit the drippings and use butter or drippings from turkey bacon instead.

Ingredients
3 Heaping Tablespoons of white cornmeal
1 tablespoon bacon drippings
1/2 teaspoon salt
2 1/4 cup milk
Fresh cracked black pepper to taste

In a skillet (I only use cast iron) add cornmeal, drippings, and salt. Stir until browned. Add milk and let it boil until gravy thickens. Strongly stir to keep the gravy from lumping. Add the pepper to taste.

Easy GF Mexican Lasagna

1 small package gluten free corn tortillas

1 can of black beans

1 can kidney beans

1 small can of diced green chilies

1 can corn, drained

1 cup sour cream

1/2 cup diced bell peppers

1/2 cup diced onion

1 pound ground turkey or beef

1/2 - 1 tsp. chili powder (or to taste)

1/4 - 1/2 tsp (cumin or to taste)

2 cans gluten free enchilada sauce or pured salsa if you can't find GF enchilada sauce.

2 cups cheddar cheese

1. in a large skillet on med/high heat cook the ground meat, onions, bell pepper, chili powder and cumin until the meat is browned and cooked through and the peppers and onions are slightly tender.

2. In a large bowl combine cooked ground meat with the canned beans, corn, green chilies, and sour cream.

3. In a 13x9 inch casserole dish add a few tablespoons of the enchilada sauce or salsa to the bottom of the pan. Cover the sauce with a single layer of tortilla shells then top with about 1/3 of the ground meat and bean mixture. Top the meat mixture with more of the sauce or salsa. Add a little cheddar cheese then another single layer of corn tortillas. Repeat this process with the meat mixture until you have several layers made up (I usually have 3 layers of the meat mixture). Ending with a single layer of tortilla shells covered with sauce and topped with cheese.

4. Bake in a 350 degree over until the cheese is melted and the casserole is bubbling hot. Let it cool for few minutes before cutting.

Udi's Gluten Free Bakery

I love Udi's products. Finally a GF bakery company that makes tasty moist products. I first picked up a pack of Udi's bagels a few months ago. After not eating a bagels in more than two years the craving was more than I could stand. The thought of that toasty smell mixed with cream cheese and fresh sprouts had haunted me for years. At the moment I saw those bagels I think I could have killed to be able to eat just one bite of REAL bread. So without hesitation I grabbed the Udi's GF bagels and a pack of cream cheese and darted home asap. The first thing I did when I got home was toast that bad boy up. To my surprise the bagel was chewy and crispy all at the same time. Not at all like the other brands I had tried. You know the kind that required you to chew for about 30 minutes before being able to swallow their hard tasteless bagel shaped cardboard rounds. Glory be, this bagel was different, it actually tasted good.


Udi's also has a full line of GF muffins in many different flavors. I would highly recommend the lemon strudel muffins, talk about yummy!



The website is http://www.udisglutenfree.com/

N.A.E.T Therapy, Heard of it?

So I've been hearing more and more about NAET therapy as a natural approach to eliminate allergies. Here's the website if any of you are intrigued www.naet.com. Apparently the theory is that you can eliminate your allergies through acupressure. I thought that sounded pretty interesting or just crazy, I'm not sure yet.

Livybean Gluten Free Confections now at the Dallas Farmers Market

Livybean Gluten Free Confections made their first public debut this past weekend. Wow!!! what a response thank you for all your support.

Thanks to everyone that came out to the Dallas Farmers Market in Dallas, Georgia. We had a great response and can't wait to see more of you this weekend. I hope everyone enjoyed the goodies. This week we will have more gluten free treats for sale. This week I will be offering more of the pecan butter cookies, vanilla marshmallows and a few loaves of banana bread. Feel free to contact me if you have any special requests I'm always happy to try to accommodate.

Gluten Free Pizza Dough

I know it's been a little while since I've posted anything so here's a treat for you. I developed this recipe in an effort to satisfy my daughter's desire for a better tasting gluten free pizza crust. This makes a great Margarita pizza.

Gluten Free Pizza Dough

1 cup GF All Purpose Flour Mix (I use Arrowhead GF Flour Mix)

1 cup Corn Starch

1/2 cup Tapioca Flour

1/2 cup Potato Starch

2 Tablespoons Potato Flour

2 Tablespoons Sugar or Honey

4 Teaspoons Xanthum Gum

2 Packages Fast Acting Dry Yeast

1/2 - 1 Teaspoons Salt

1/2 - 1 Teaspoons Dried Basil

1/2 - 1 Teaspoons Dried Oregano

4 Tablespoons Oil

2 Cups Warm Water

1. In the bowl of an electric mixer using the paddle attachment add all dry ingredients together and stir slightly.

2. With the mixer on low add the oil then slowly add the water until the dough just starts to bind together.

3. Turn the mixer to high and beat dough for 3-5 minutes.

4. While dough is mixing prepare 2 large cookie sheet by spraying them lightly with a GF nonstick spray or use a silpac (nonstick cooking mat).

5. Once dough is done mixing divide dough evenly between the two pans. Spread dough out evenly across the pan, all the way to the edges. I found that putting a plastic bag on my hand and spraying it lightly with oil is the easiest way to press the dough out.

6. Cover the spread out dough with plastic wrap and set aside to rise about 30-40 minutes. If you like your crust a little lighter you can let is rise longer.

7. Preheat oven to 450 degrees.

8. Once dough has risen remove the plastic wrap and top it with all your favorites.

9. Bake until cheese is bubble and just starting to brown. The crust should be slightly golden around the edges.

10. Slide pizza off the pan onto a cutting board to slice. I like to leave the pizza on a cooling rack instead of leaving it on the pan. The bottom of the crust stays crisp that way. Sometimes if you leave the pizza sitting in the pan the heat and steam will make the bottom of the crust a little soggy. That is if sticks around long enough to get soggy. In our house it never sits long before the kids dig into it.

GF Chocolate Cake Pick of the Week

Here's my pick of the week. I tried this cake a couple weeks ago and loved it. I now keep a box on hand for those last minute party invites. When I don't have time to whip a cake up from scratch this is a wonder moist chocolate cake the whole family enjoys. I have been able to find it at Kroger and Publix but haven't seen it in our smaller local grocery stores.

Amazing Gluten Free Cinnamon Chip Bread

For those of you in the Atlanta area there's good news. Great Harvest Bread Company in the Smyrna/Vinings area offers gluten free breads. They bake the bread a couple times a month and sell out fast. I just tried their gluten free cinnamon chip bread and it's delicious. Check out the website to get a schedule for the next gluten free baking day. www.ghsmyrna.com

Annie's Gluten Free Mac

My kids love this mac & cheese. Although I prefer to make homemade baked mac & cheese. This has been a life saver. You know those days when you need a quick meal for the kids, and don't feel like starting from scratch. I've been able to find this in most major grocery store. Check Annie's out at www.annies.com

Southern Style Biscuits

1 1/2 cup Corn Starch

1/4 cup Tapioca Flour

1/4 cup Potato Starch

1 tablespoon Potato Flour

1 tsp. Xanthum Gum

1/4 cup Powdered Buttermilk

3 tsp. baking powder

1/2 - 1 tsp. salt (according to taste)

1/2 cup Butter or Butter flavored Crisco (very cold)

1 1/4 cup milk

I use very cold fat when making biscuits. Don't be afraid to keep a stick of Crisco in the refrigerator so it's cold and ready when you need it.

1. Preheat oven to 450 degrees.

2. In a large bowl combine dry ingredients and whisk to mix fully.

3. Cut the fat into the flour mixture until large pea size granules are formed.

4. Once the fat is cut into the dough add the milk. Trying to work the dough as little as possible mix until the dough just comes together.

5. Form the biscuits by hand or using a large spoon drop the biscuits onto a cookie sheet or lightly greased glass casserole dish. You can lightly flour your counter with corn starch and roll the dough out to cut the biscuits. I prefer a light fluffy biscuit and have found that rolling and cutting the dough makes for a slightly drier heavier texture.

6. Place in preheated oven and bake until light & fluffy and just turning golden brown.