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	<title>gfe--gluten free easily &#187; sugar free</title>
	<atom:link href="http://glutenfreeeasily.com/tag/sugar-free/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Chipotle Salmon Corn Cakes (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 19:50:33 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[fish cakes]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[pantry meals]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon cakes]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13209</guid>
		<description><![CDATA[ This post is linked to Gluten-Free Wednesdays. I whipped up these Chipotle Salmon Corn Cakes this morning. Blogger friends like Wendy (Celiacs in the House) and Lydia (The Perfect Pantry) have gotten my salmon cravings going with recipes like Salmon Cakes with Quinoa and Kale and Salmon and Quinoa Patties with Lemon-Yogurt Sauce, respectively. Here [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>“Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread</title>
		<link>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/</link>
		<comments>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 18:38:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Good Earth Sweet and Spicy Tea]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[pantry meal]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13021</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays and Wellness Weekends. Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup that I created right from my pantry and Gluten-Free, Grain-Free, Dairy-Free Paleo Bread combo. What could be better than soup and bread, right? Especially with the snow, rain, fog, and [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/feed/</wfw:commentRss>
		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Brittany of Real Sustenance with Cinnamon Chocolate Babka Bread &amp; Giveaways</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-brittany-of-real-sustenance-with-cinnamon-chocolate-babka-bread/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-brittany-of-real-sustenance-with-cinnamon-chocolate-babka-bread/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 04:49:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[7 Quick Start Tips for a Healthy Gluten-Free Fit LIfe]]></category>
		<category><![CDATA[babka]]></category>
		<category><![CDATA[brittany angell]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Erin Elberson]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[grain-free baked goods and desserts]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[kelly brozyna]]></category>
		<category><![CDATA[real sustenance]]></category>
		<category><![CDATA[Ricki Heller]]></category>
		<category><![CDATA[sweet freedom]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12301</guid>
		<description><![CDATA[courtesy of Real Sustenance It’s Day 12 of our Home for the Holidays … Gluten-Free Style event and today Brittany (Real Sustenance) shares her Cinnamon Chocolate Babka Bread. Okay, perhaps if you’re like me, you had never heard of Babka, but when you took one look at Brittany’s photo, you knew you wanted some of [...]]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Turkey Tetrazzini + 9 Other Recipes Equal 10 Reasons You’ll Love Your Turkey Leftovers</title>
		<link>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/</link>
		<comments>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:29:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Thanksgiving leftovers]]></category>
		<category><![CDATA[turkey leftovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11930</guid>
		<description><![CDATA[Turkey Tetrazzini (Gluten Free with Dairy-Free Option)

Ingredients

3 cups chicken broth/stock (or homemade turkey stock!)
1 ½ cups gluten-free pasta (I used gluten-free spaghetti)
1 ½ cups celery, diced
1 tbsp green pepper, diced (up to ¼ cup if you really like green pepper)
1 small onion, diced
1 clove garlic, minced
About 2 tbsp olive oil
About 1 cup mushrooms, some sliced and some chopped fine
2/3 cup milk (dairy or non-dairy--I recommend a thicker milk; I used a combo of almond milk and full-fat coconut milk)
 ¾ cup grated sharp cheddar cheese (omit for dairy free or use Daiya dairy-free cheddar-style cheese shreds)
1 tbsp dried parsley
3 cups cooked turkey, chopped
2 tbsp gluten-free bread crumbs, gluten-free cracker crumbs, or almond flour mixed with some olive oil or coconut oil

Instructions

Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)

While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.

In a large bowl, combine pasta mixture, mushroom mixture, cheese, and turkey; mix well.

Transfer to a greased, average-sized casserole dish. Top with your topping of choice and a few sprinkles of Parmesan cheese (if desired).

Bake at 350 degrees Fahrenheit for about 20 minutes. For browner top, increase temperature to 400 degrees last 5 minutes or use broiler with dish remaining low in the oven IF your casserole dish can withstand that much heat.

Adapted from recipe from Mr. GFE's cousin Janet

Shirley’s Notes: I didn’t have quite enough parsley on hand so I also added some of the celery leaves; they often add great flavor in dishes. I used 2 tablespoons of almond flour combined with one teaspoon of coconut oil for my topping.  ]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Adoption: Tia of Glugle Gluten Free (and Max and Mum) and Her Apple Crumb Muffins</title>
		<link>http://glutenfreeeasily.com/adoption-tia-of-glugle-gluten-free-and-max-and-mum-and-her-apple-crumb-muffins/</link>
		<comments>http://glutenfreeeasily.com/adoption-tia-of-glugle-gluten-free-and-max-and-mum-and-her-apple-crumb-muffins/#comments</comments>
		<pubDate>Fri, 07 Oct 2011 04:46:17 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[apple crumb muffins]]></category>
		<category><![CDATA[Glugle Gluten Free]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[Max and Mum]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[sugar free]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11206</guid>
		<description><![CDATA[  I met Tia of Glugle Gluten Free online a few years ago. I’ve been a fan from day one, so it was only a matter of time before I finally adopted her for Sea’s (Book of Yum) fantastic, monthly, “get-to-know-your-fellow-gluten-free-blogger” Adopt a Gluten-Free Blogger event. Breaking from my usual adoption post format, I thought [...]]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Skillet Supper Series:  Kid-Friendly Porcupine Meatballs (Gluten Free, Dairy Free, Egg Free)</title>
		<link>http://glutenfreeeasily.com/skillet-supper-series-kid-friendly-porcupine-meatballs-gluten-free-dairy-free-egg-free/</link>
		<comments>http://glutenfreeeasily.com/skillet-supper-series-kid-friendly-porcupine-meatballs-gluten-free-dairy-free-egg-free/#comments</comments>
		<pubDate>Sun, 02 Oct 2011 03:45:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Skillet Supper Series]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[1in133.org]]></category>
		<category><![CDATA[First Gluten-Free Labeling Summit]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[skillet supper series]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11152</guid>
		<description><![CDATA[Kid-Pleasing Porcupine Meatballs

Ingredients 

Meatballs 

1 lb ground beef (I use ground venison; ground turkey or ground chicken may also be used)

½ cup uncooked rice (see more info in notes below)

1 small onion, chopped finely

1 tsp salt

½ tsp garlic or celery salt 

Sauce  

2 1/2 cups tomato juice (see notes)

4 cloves

½ tsp cinnamon

2 tbsp brown sugar (optional; amount to taste if used)

1 tbsp gluten-free Worcestershire sauce (see notes for substitutes) 

dash or two of red pepper flakes (optional) 

Instructions 

Combine the meatball ingredients and shape into meatballs; set aside. 

Combine the sauce ingredients right in a large, deep skillet to make the sauce. 

Add meatballs and stir until all meatballs are coated with sauce. 

Bring sauce to a boil over medium heat; stir if needed. 

Reduce heat to medium-low. Cover skillet. Simmer for about 45 minutes, stirring two or three times. After the last stir, add any other ingredients that are going into your skillet supper.  

Shirley’s Notes: Instead of tomato juice, you may use watered down tomato paste, tomato sauce, or similar. I’ve used V-8 in place of tomato juice before and I’ve even used finely diced tomatoes with green chiles (undrained) for us “big kids.” If you need a substitute for Worcestershire sauce, you can use 1 tbsp of balsamic vinegar (great idea that Ina of Gluten Free Delightfully Delicious just shared with me!); or 1 ¼ tsp hot sauce, ¼ tsp dry mustard, and ½ tsp honey. Feel free to play around with the meatball ingredients. If you have a child who won’t eat onions, consider using a teaspoon of onion powder and/or adding another ingredient like grated carrots or grated celery for added nutrition and taste. Mr. GFE loves it when I add chopped mushrooms (about ½ cup) to the porcupine meatballs. I use long grain white rice in these meatballs. Brown rice would require a longer cooking time and perhaps more sauce, plus even some presoaking I expect. I’m not totally sure on brown rice. (For only a half cup of rice, I don’t mind using white rice in this recipe.) Minute rice might work, but in that case, cooking time would be less and, therefore, probably less sauce required as there would not be sufficient “reduction” time, so you would need to make adjustments. I know some folks who prefer a white sauce for their Porcupine Meatballs---like one you would make as sausage gravy. Some Porcupine Meatball recipes call for eggs, but they are not needed—yippee for the egg-free folks! Finally, I know some folks who even make an oven version of these. I haven’t tried an oven version, so I’m not sure on sauce amounts or oven temperature, but you may want to search for that info if that method appeals to you. 

Recipe adapted from one provided by Carol, the parent of one of my third-grade students from my teaching days long ago]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>*Almost* Grain-Free, Gluten-Free, Dairy-Free (and More) Pizza Muffins</title>
		<link>http://glutenfreeeasily.com/grain-free-gluten-free-dairy-free-pizza-muffins/</link>
		<comments>http://glutenfreeeasily.com/grain-free-gluten-free-dairy-free-pizza-muffins/#comments</comments>
		<pubDate>Mon, 19 Sep 2011 05:06:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Foodie Friday]]></category>
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		<category><![CDATA[pizza]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Allergen-Friendly Friday]]></category>
		<category><![CDATA[almost grain-free]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[pizza muffins]]></category>
		<category><![CDATA[refined sugar free]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11015</guid>
		<description><![CDATA[*Almost* Grain-Free, Gluten-Free, Dairy-Free (and More) Pizza Muffins

Ingredients

4 large eggs

½ cup dairy-free plain yogurt (undrained; I used agave-sweetened coconut yogurt)

1/3 cup toasted almond flour (see directions)

1 cup almond flour

1 tbsp coconut flour

1 heaping tsp baking powder

¼ tsp sea salt

1 to 2 tsp pizza seasoning (or equivalent combined amount of herbs/seasonings such as onion powder, garlic powder, oregano, basil, and parsley)

about ½ cup pepperoni slices (optional; precooked and cut into smaller pieces with kitchen shears; see instructions; see notes for vegetarian alternatives)

¾ cup Daiya mozzarella shreds

About ¾ cup pizza sauce in total (amount as desired to top each muffin)

About 1/3 cup of additional Daiya mozzarella shreds (amount as desired to top each muffin)

Instructions

Turn on broiler. Spread 1/3 cup almond flour on ungreased baking sheet. Broil for about a minute and a half, stirring twice, until most of the almond flour is lightly browned. (Do not walk away from the broiler during this time or almond flour will burn.) Remove baking sheet from oven and set aside momentarily to cool.

Spread pepperoni slices on microwave-safe plate lined with two paper towels and topped with a paper towel. Microwave on HI about 30 to 45 seconds. Remove from microwave and use top paper towel to blot grease from pepperoni slices. Use kitchen shears to cut into smaller pieces; irregular pieces are fine. Set aside.

Reduce oven temperature to 400 degrees Fahrenheit.

Grease 12 muffin cups well or line with cupcake liners, spraying each lightly with non-stick spray or oil.

Add eggs to a medium-sized bowl; whisk.

Add in yogurt. Whisk.

Add in almond flour (toasted and “untoasted”), coconut flour, baking powder, sea salt, pizza seasoning, Daiya cheese, and pepperoni. Whisk all to mix.

Scoop batter into muffin tins until about ¾ full. (I use an ice cream scoop.)

Spoon about a tablespoon of pizza sauce on top of the batter in each muffin cup. Sprinkle a few mozzarella shreds on top of the pizza sauce in each muffin cup.

Bake about 22 minutes. Check with a toothpick for doneness.

Serve. Store any remaining muffins covered in refrigerator.

Adapted from Kalyn Denny at Kalyn’s Kitchen

Shirley’s Notes: I always use Honeyville Almond Flour. This recipe is also soy free and even refined sugar free if you use a refined sugar-free pizza sauce or substitute tomato sauce for the pizza sauce. (Blot tomato sauce with paper towel to remove extra liquid.) For a vegetarian option, pepperoni may be omitted or replaced with another ingredient like spinach  or zucchini. Be sure to wring out all excess liquid before adding to batter. Really you could add just about any ingredient that you enjoy on any pizza!]]></description>
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		<slash:comments>66</slash:comments>
		</item>
		<item>
		<title>Recipes for Gluten-Free, Dairy-Free Chocolate Beer Muffins and 3-Minute Chocolate Beer Cake, Plus Only Oats Decadent Chocolate Muffin Mix Review</title>
		<link>http://glutenfreeeasily.com/recipes-for-gluten-free-dairy-free-chocolate-beer-muffins-and-3-minute-chocolate-beer-cake-plus-only-oats-decadent-chocolate-muffin-mix-review/</link>
		<comments>http://glutenfreeeasily.com/recipes-for-gluten-free-dairy-free-chocolate-beer-muffins-and-3-minute-chocolate-beer-cake-plus-only-oats-decadent-chocolate-muffin-mix-review/#comments</comments>
		<pubDate>Wed, 03 Aug 2011 18:29:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cupcakes]]></category>
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		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[oats]]></category>
		<category><![CDATA[Real Food Weekly]]></category>
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		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[Only Oats Decadent Chocolate Muffin Mix review]]></category>
		<category><![CDATA[product review]]></category>
		<category><![CDATA[real food weekly]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10510</guid>
		<description><![CDATA[Decadent Chocolate Beer Muffins  

Dry Ingredients (Muffins Mix)

1 scant cup certified gluten-free oat flour
2/3 cup granulated sugar (or coconut/palm sugar; see notes)
¾ cup cocoa
1 ½ tsp baking powder
1/3 tsp sea salt
½ tsp baking soda
½ tsp xanthan gum (optional, see notes) 

Wet Ingredients 

¼ cup oil (use one that’s light in flavor; e.g., coconut, grapeseed)
1/3 cup gluten-free beer (Green’s Endeavour Dubbel Dark Ale is the recommended gluten-free beer for this recipe.)
4 large eggs 

Preheat oven to 375 degrees Fahrenheit. Add 12 foil liners to muffin tin. 

In large bowl, mix dry ingredients. Add in all wet ingredients except beer and stir until incorporated. Measure beer carefully, waiting for beer to settle down to get accurate measurement. Stir in beer and mix fairly well. Note that the mixture will foam up when beer is added. (This is a good thing. The beer adds volume as well as moisture and flavor to your muffins.) 

Fill muffin cups/liners almost, but not quite, full. 

Bake for about 12 – 15 minutes until toothpick inserted comes out clean. Cool muffins for at least a few minutes before removing from the pan and eating. 

~ For Decadent Chocolate Muffins only--with no beer included, you should be able to make the following changes to the ingredients above. (Note that of this writing, I have not yet tried these changes myself, but they follow the ingredients and amounts used in Only Oats’ mix.) 

Use 1/3 cup oil instead of measurement shown above and 1/4 cup of water instead of gluten-free beer. 

Makes 12 standard-size muffins, but you can also make a Decadent Chocolate Cake (or Decadent Chocolate Beer Cake) by adding the batter to a greased 8-inch or 9-inch square pan and baking about 30 to 35 minutes at 350 degrees. 

Now for any leftover muffin mix from either the Only Oats Decadent Chocolate Muffin Mix or if you want to use your dry muffin mix to make occasional microwave Chocolate Beer Cake, the following recipe is your answer: 

3-Minute Chocolate Beer Cake 

4 tbsp dry chocolate muffin mix 
1 egg 
3 tbsp gluten-free beer, preferably Green’s Endeavour Dubbel Dark Ale 
3 tbsp oil (one that’s light in taste; e.g., grapeseed oil, coconut oil) 

Mix all together in small (about 6-inches in diameter) microwave-safe bowl or dish. Cook for 3 minutes on HIGH. Cool. Eat right out of the bowl with a big spoon (and maybe some milk poured over all) or invert bowl/dish to remove cake, using spatula if needed. Cut into four pieces. Serve. 

Original recipes from Shirley Braden(inspired by Only Oats Decadent Chocolate Muffin Mix and Jules Shepard’s Chocolate Beer Cake) 

Shirley’s Notes: If not using foil liners when making muffins, grease muffin cups well. “Scant” means just a tad shy of being full. Ideally, you should use fresh beer (from a newly opened bottle). You can push that for about a day by storing leftover beer in a glass jar in the fridge, but not more than that or the flavor, moisture, etc. will not be nearly as good. I’ve made these muffins with and without xanthan gum. It does add some to the overall integrity of these muffins, but you can certainly leave it out if you need to. If you use coconut or palm sugar in this recipe, the chocolate flavor is not as strong and the muffins taste less sweet. It’s recommended that you store oat flour in the refrigerator; therefore, ideally, if you won’t be using the muffin mix quickly, it should be stored in the refrigerator, too. I talk about options for gluten-free oats here. Jules Gluten-Free Flouralso carries Jules Gluten-Free Oats now. Jules tells you how to make your own oat flour (and almond flour) here.]]></description>
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		<slash:comments>33</slash:comments>
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		<title>Watermelon Sherbet with a Bonus Milkshake</title>
		<link>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/</link>
		<comments>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 15:30:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<category><![CDATA[ice cream]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10275</guid>
		<description><![CDATA[Watermelon Sherbet (Gluten Free, Dairy Free, Refined Sugar Free) 

2 cups ripe watermelon, ideally frozen and then slightly thawed

¾ cup full-fat coconut milk

¼ cup honey (or agave nectar for vegan option) 

Blend ingredients in blender for about a minute or so until well blended. 

Pour into prepared tub of ice cream machine. 

Churn about 15 to 20 minutes. 

Scoop and enjoy! Makes about 3 cups. Freeze any leftovers so you can make a milkshake the next day (recipe below). 

Original recipe by Shirley Braden 

Watermelon Sherbet Milkshake (Gluten Free, Dairy Free, Refined Sugar Free)

About 1 ½ cups of watermelon sherbet

1 ripe banana

1 cup almond milk (or other milk of your choice) 

Blend until smooth. Drink and be amazed at how good this healthy milkshake is. 

Original recipe from Shirley Braden ]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Amy Green’s Simply Sugar and Gluten Free Cookbook Review and Giveaway</title>
		<link>http://glutenfreeeasily.com/amy-green-simply-sugar-and-gluten-free-cookbook-review-and-giveaway/</link>
		<comments>http://glutenfreeeasily.com/amy-green-simply-sugar-and-gluten-free-cookbook-review-and-giveaway/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 02:48:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[amy green]]></category>
		<category><![CDATA[bread]]></category>
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		<category><![CDATA[peanut butter]]></category>
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		<category><![CDATA[simply sugar and gluten free cookbook]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10244</guid>
		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays and In My Gluten-Free Kitchen&#8211;Sharing Sundays. Full disclosure: The copy of the book I reviewed and the copy that will be given away were both provided free of charge from Amy Green and Ulysses Press. This is not a compensated review and the opinions expressed within are my own. [...]]]></description>
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		<slash:comments>140</slash:comments>
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