Heal~Balance~Live is up and Running!

Come over to Heal~Balance~Live and check out my all new blog. I would love some feedback on it!

http://www.heal-balance-live.blogspot.com/

The last entry........

I am officially changing blog sites so this will be my last entry on Gluten Free Heaven. I will leave the blog up and running as I do get a few hits each day. It has been fun and I have enjoyed learning how to cook gluten and casein free. This blog records my evolution as I have learned different techniques and used some unusual ingredients. It seems my first recipes were clones of their gluten versions but as time went by I discovered new ingredients and methods as well as many foods from other cultures I never knew could be so fun. My goal was to share recipes to help anyone overwhelmed by starting this diet. I hope you have found something you like.

I am moving on to a new blog, this one is really for me. Life has become more than just cooking and recipes, I guess that is part of the process. At first you are totally overwhelmed and taking in as much information as you can get. Then with time you settle in to what works for you and as you heal you begin to feel better and life opens up to you again.

That is what my new blog is about! Check out Heal ~ Balance ~ Live

Thanks for everything,

Karen

Simple Popcorn

Simple Popcorn

Less is More......... and this recipe is proof.

2 T. olive oil
2 T. canola oil
1/2 c. popcorn kernals
salt

Drizzle oils together in an 8-10 quart stock pot. Place over high heat and add popcorn. Cover with a tight fitting lid and shake every few minutes. Once popping begins shake continuously and place on heat if popping stops. This part is a bit tricky and may take some experimenting. You don't want to burn the popcorn but you want to keep it on the heat long enough to pop all the kernals. Remove from pan immediately and place in a bowl. Shake with salt to taste and enjoy!

Mom's Pumpkin Pie

I love the tradition of food. My mother has made this recipe my entire life and it tastes very different from any other pumpkin pie I have had. I think it is the brown sugar that gives it such wonderful flavor. I used the No Roll Pie Crust recipe and made this for Thanksgiving Dinner.

Gluten Free Casein Free Pumpkin Pie

3/4 c. brown sugar

1 T. Sweet Rice Flour

1/2 tsp. salt

2 1/4 tsp. pumpkin pie spice (see note)

1 1/2 c. (15 oz can) Pumpkin

1 1/3 c. hemp milk

1 beaten egg

unbaked pie shell (try this recipe, or this one)

Combine brown sugar, flour or starch, salt, and pumpkin pie spice. Add pumpkin and stir. Add milk and egg, stir until completely mixed. Pour into unbaked shell and bake at 375 degrees for 50 minutes or until knife inserted in center comes out clean.

Gluten Free Dairy Free No Roll Pie Crust

This recipe is adapted from a recipe at My Aspergers Girl. What an amazing blog, I find a fun recipe each time I visit (try the chocolate pudding) as well as a reminder to look at the blessings in my life. I adapted the ingredients so that this recipe makes 1 crust without using a mix and I omitted the sugar. This crust will rock your world! Quiches, cream pies, pumpkin pie...........

Gluten Free Dairy Free No Roll Pie Crust- So easy you can let the kids make it

1/3 c. sorghum flour

1/3 c. white rice flour

4 tsp. tapioca flour/starch

4 T. potato starch

scant 1/2 tsp. salt

1/3 c. canola oil

2 T. hemp or rice milk

In your pie plate combine all dry ingredients. Add oil and milk and stir with a fork until thoroughly combined. Press the dough evenly all over the pan. This takes a little time but you want it to be uniform. You can press the edges with a fork or shape them. Bake at 375 degrees for 10 minutes or until browned, or fill and bake according to your recipe's directions.