If you follow me here on the blog or on social media, you already know I was blessed to attend the Gluten-Free Food Allergy Fest in Austin during the last weekend in February.
As a gluten-free gal with celiac disease, this kind of event is a dream come true for my stomach! Although I’ll admit to spending a fair (okay fine…the whole time) taste testing, I met some amazing authors that made me smile with their positivity and creativity.
It’s just not fair to keep that kind of find to myself, so I’m sharing it here with you!
Gina Meagher is the author of There Is Something About Gina. From the moment I met Gina and heard her speak, I knew she was a perfect fit for my message of can-do positivity that I promote here on the blog. Her book is a personal story about learning to flourish with diabetes and celiac disease. Gina was diagnosed with type 1 diabetes at age 17 and celiac disease at age 32. This truly amazing lady’s story focuses primarily on those two diagnoses, but I found so many nuggets of wisdom that I still found applicable to the food allergy journey as well. Here are just a few that Gina was gracious enough to let me share:
- “…the disease is just something you happen to be living with and not who you are.”
- “…although diabetes and celiac disease are part of who I am, they have little to do with what I am about.”
- “…if you can’t change your situation, you can change your reaction to it.”
It was just a pleasure to read Gina’s book and love her message. Honestly, I think you would too.
Pam has written a gluten-free cookbook that utilizes basic ingredients you most likely already have in your pantry. She’s such a sweet lady and passionate about helping others on their gluten-free journey. She’s also the author of a Gluten-Free Family Approved Recipes cookbook and www.imaceliac.com. Her cookbook has a beautifully written summary of Pam’s personal story and highlights several of Pam’s favorite gluten-free products. The recipe categories include breakfast items, appetizers, main dishes, slow cooker and freezer meals, side dishes, and desserts.
The thing I most love about Pam’s cookbook is that I’m easily able to substitute in items that are not only gluten-free, but also allergy-friendly for my son. I’ve already made a few items from the cookbook and they were a hit with the family.
Pam was kind enough to let me share the following recipe from her cookbook with you.
- 4 boneless pork chops
- 1/2 cup GF bread crumbs
- 3/4 cup parmesan cheese (combine shredded and grated)
- 1 tblsp olive oil
- 1 egg
- 1/4 cup GF flour
- salt and pepper
- seasoned salt
- garlic powder
How To Make It
1. Heat oven to 400 degrees.
2. Put flour, salt and pepper in a shallow bowl. Put parmesan, GF bread crumbs, seasoned salt and garlic powder in a second bowl. Put the egg in a third bowl.
3. Pat the chops dry with a paper towel. Coat chops in flour, egg, then parmesan mixture. Let rest while you heat the olive oil in a skillet over medium high heat.
4. Brown the pork chops for 2 minutes on each side.
5. Then bake on a greased cookie sheet for 15 minutes.
Tips: This could easily be topped with GF red pasta sauce, mozzarella cheese and served over GF spaghetti noodles.
Sounds delicious! I can’t wait to make it. Thanks so much, Pam, for all you do!
Photo by Mary Bernsen
Courtesy of Crystal Carver
Met this wonderful lady while touring booths at the Fest. She has such a positive, can-do attitude and I love how that translates in to her work in the kitchen. Chrystal is the author of Sweet & Simple Gluten-Free Baking: Irresistible classics in 10 ingredients or less and glutenfreepalate.com!
Photo by Mary Bernsen
Courtesy of Crystal Carver
To have a book full of recipes that is 10 ingredients or less AND gluten-free is pretty darn impressive. But to have a collection of simple recipes that does all that and still looks decadent enough to serve at a baby/bridal shower, family reunion, game night, holidays, and a dozen other special occasions is truly amazing. To give you an idea of what you will find in Chrystal’s book, the recipe categories are as follows: Cakes, Cupcakes and Breads; Cheesecakes, Pies and Tarts; Cookies; Brownies and Bars; and Frostings.
In addition to a written out ingredient list and baking directions for each recipe, there is a beautiful full-color picture of the final product. I’m a visual person and really appreciate this feature. It helps me decide on the right recipe for the right event…and it’s a check point to make sure my creation looks how it’s supposed to!
While the recipes are gluten-free, they are not nut-free. That said, I’ve already made an item or two from the book and was easily able to substitute allergy-friendly ingredients that work for my son and I. (And let me just say, the Lemon Bars ar c-r-a-z-y good. They didn’t last two days in our house.)
Before getting to the recipes, Chrystal does a fantastic job of covering gluten-free baking basics, different kinds of gluten-free flours, binding agents, and tons of other baking tips and techniques.
Chrystal is graciously offering you a free look at her Lemon Bread recipe. It’s the perfect spring recipe and would even be perfect for Easter!
Chrystal Carver’s Lemon Bread
Photo by Mary Bernsen Courtesy of Crystal Carver
PREP TIME: 15 minutes
COOK TIME: 70 minutes
- 1 ½ cups all-purpose gluten-free flour blend*
- 1 cup granulated sugar, plus ¼ cup sugar for the glaze
- 1 teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 eggs, room temperature
- ½ cup milk
- ½ cup vegetable oil
- Zest from 1 large lemon
- Juice from 1 large lemon
- Preheat oven to 325°F (165°C). Position the oven rack in center of oven. Grease a 4 ½ x 8 ½ inch glass loaf baking pan; set aside.
- In a medium mixing bowl, whisk together flour, 1 cup sugar, baking powder and salt.
- In a separate medium mixing bowl, mix eggs, milk, oil and lemon zest. Pour the dry ingredients into the wet ingredients and stir only until they just come together.
- Pour batter into the greased loaf pan. Bake for 60-70 minutes, until a wooden toothpick inserted near center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
- In a separate small bowl, mix the remaining ¼ cup of sugar and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
- Evenly spoon the lemon sugar glaze over the top of the lemon bread. Cool completely before slicing.
- Store in an airtight container.
*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¾ cup white rice flour + 6 tablespoons tapioca flour + 6 tablespoons potato starch.
Thanks to all these amazing ladies and all they do for the gluten-free communities! It was honor meeting each of them and I hope you are inspired by their work!