Archives for "Gluten Free"

Posted by The Galway Girl on 6th February 2011

Slow-cooker Chalupas (GF)



Ingredients:

3lb Roast (Either Beef or Pork)
1lb Dry Pinto Beans (Can use canned, just add at the end)
2 Garlic Cloves, minced
1 T. Ground Cumin
1T. Dried Oregano
1T. Chili Powder
1T. Salt
4 oz. Can of Chopped Green Chilies
Water

  1. Cover beans and soak over night in slow cooker. *
  2. In the morning, remove all the beans and place the roast in the slow-cooker. Add all the remaining ingredients, including the beans and the soaking water. Add more water, if necessary.
  3. Cook on high for one hour, then on low for 6 hours.
  4. Shred up the roast, pulling apart with a fork.
  5. Cook on high for 1 more hour.
  6. Serve over a bed of lettuce, tortilla chips, or chalupa shells. Top with shredded cheese, mexican rice, chopped tomatoes, lettuce, and onions, if desired. I really like to put guacamole on top too!

* I prefer to soak my beans in warm to hot water at first and rinse a couple of times before leaving them over night. It helps break down the outer skin and makes them easier to digest for people with digestive issues.

Posted by The Galway Girl on 7th October 2009

Favorite Peanut Butter Cookies (Gluten Free)

Peanut Butter Cookies

I have made this recipe for years, and this last week I decided to try another recipe for peanut butter cookies. Very bad idea! They were terrible. And guess what that recipe had like 15 different ingredients and all sorts of special instructions. So I will stick to this one. These are my husbands favorite cookies and they are SO easy… only 3 ingredients! And guess what they are Gluten Free!!!

1 C. Peanut Butter (I like the Jif Extra Creamy)*
1 Egg
1 C. Pure Sugar

  • Preheat oven to 350° F.
  • Stir together peanut butter, egg and sugar until completely mixed.
  • Roll the mixture into 1″ balls and place on cookie sheet. Use a fork or the end of a spoon to squish the balls down a little.
  • Then bake for 8-10 minutes, until golden brown.
  • Enjoy! **

* If you are making these gluten free, make sure you use a peanut butter that is all natural (no gluten).

** I always add mini hershey kisses to the top of my cookies when I pull them out of the oven, just let them cool for about 1-2 minutes first so the chocolate doesn’t completely melt.

Makes about 2 dozen

Posted by The Galway Girl on 14th September 2009

GF Chex® Muddy Buddies

More Gluten Free (GF) Recipes!

There are endless snack opportunities with Chex® Cereal, because they are Gluten Free! At my house this is fondly known as Puppy Chow, but I guess this is the correct name for the dessert.

Muddy Buddies

9 C. Chex® Cereal (Rice, Corn, Chocolate or Honey)
1 C. Semi-Sweet Chocolate Chips
1/2 C. Peanut Butter
1/4 C. Butter
1 t. GF Vanilla
1 ½ Powdered Sugar

  • In a large bowl measure out the Cereal.
  • In a medium size bowl microwave the Chocolate Chips, Peanut Butter, and Butter on high for 1 minute.
  • Stir, and microwave for another 30 seconds. Stir, if smooth move on to next step. If it is not, microwave for another 15 seconds and stir, repeat until smooth.
  • Stir in Vanilla and pour over the Cereal, stirring until evenly coated.
  • Pour mixture into 2 Gallon size zipper storage bags. Add Powdered Sugar to each, then seal and shake.
  • Pour mixture on to wax paper to cool.
  • Enjoy!

* For more great recipes made with Chex® Cereal click here.

Posted by The Galway Girl on 29th August 2009

GF Rice Crispy Treats

rice crispy

I am adding a few gluten-free recipes , just for my sister who is gluten intolerant. I know she struggles to find good recipes that she can have on her diet.

1 (10 oz.) Box of GF Brown Rice Crisp Cereal
8 T. Butter
1 (10 oz.) package of marshmallows
1 t. GF Vanilla

  • Melt butter in a large pan, over low heat, until melted.
  • Add marshmallows and stir regularly, until melted.
  • Remove from heat and add vanilla.
  • Stir in cereal and coat it evenly with marshmallow mixture.
  • Pour into butter casserole dish (13X9)