Sweet Gluten-Free Weekend Treat

Here is a simple ice cream sandwich to sweeten up you weekend. We hope you enjoy this sweet treat. This ice cream sandwich has hint of sweet coconut.

You will find more of these simple to make dishes in a new book called, 'That Free Feeling: Recipes from our Families' Table,' written by Chaton Fife, Vickie Rae Eldredge, and Celeste Fife.

These wonderful ladies have a Kickstarter campaign to help defray the cost associated with making a cookbook. http://kck.st/1rDpt00 Please feel free to share this wonderful project with your friends and family.

This recipe is one example of the digital recipe cards you will get if you contribute to our campaign.
Included in 'That Free Feeling' are over 100 total recipes, including easy-cooking recipes, casual, and fine dining recipes. Included will be recipes accommodating additional common allergies. All recipes will have step-by-step directions and be pictured in full color. Select recipes will give step-by-step picture directions.

'That Free Feeling Cookbook: Recipes from our Families' Table,' is projected to be available in December 2014. It will be a full-colored, flat-laying hardback book.

This cookbook confirms to readers that they can create gluten-free dishes that they can be proud of. We will be using funds from this campaign to buy ingredients and equipment to showcase our recipes. We will also be developing a film studio for creating videos that that give step-by-step directions on creating our recipes.

A Gluten-Free Family Cookbook for all Occasions

We provide favorite gluten/allergen free formal dining, party, casual, and quick recipes. Also tutorials, tips, stories, and more!

'That Free Feeling: Recipes from our Families' Table,' is written by Chaton Fife, Vickie Rae Eldredge, and Celeste Fife. Chaton Fife's experience comes from a strong culinary arts background, both in study and in test-kitchen experimentation. Vickie is an award-winning cook with years of experience. She creates wonderful allergen free dishes for her family members with different food allergies. Celeste Fife started creating gluten free meals as part of a treatment for her son with autism and continues to cook allergen friendly food for her family with multiple food sensitivities.

This trio of artists want to showcase the knowledge they have developed in their combined two decades of cooking gluten-free dishes at home. They understand the challenges of cooking and eating gluten free, and are sharing their tips, tutorials, and strategies in this book.

Included in 'That Free Feeling' are over 100 total recipes, including easy-cooking recipes, casual, and fine

dining recipes. Included will be recipes accommodating additional common allergies. All recipes will have step-by-step directions and be pictured in full color. Select recipes will give step-by-step picture directions.
'That Free Feeling Cookbook: Recipes from our Families' Table,' is projected to be available in December 2014. It will be a full-colored, flat-laying hardback book.

This cookbook confirms to readers that they can create gluten-free dishes that they can be proud of. We will be using funds from this campaign to buy ingredients and equipment to showcase our recipes. We will also be developing a film studio for creating videos that that give step-by-step directions on creating our recipes.

What it is like to write a gluten-free cookbook with you family

Have you ever thought about writing a cookbook? It's not easy even thought though you may be baking pies and cakes. The experience of writing a cookbook can by unnerving at the best and down right frightful at the best. Here is our story.

The Dream:

My wife Chaton has been thinking of projects she could do at home that will bring in extra income. She is

currently unable to work due to some ongoing medical problems. She is always experimenting with making new gluten-free recipes at home. She approached her mother about participating. So Vickie came into the picture and a plan was developing. Then during Christmas we talk with our Sister-in-Law and she became excited. So we are off on our way.

The Budget:

So we put together a pitch. We sent it in and we where approached by a publisher. So we did not get a advance like we thought we might. We also learn we wouldn't get any royalties for about a year. So how are we going to be able to make this dream come true on our little budget? Remember we committed to making 75 recipes that are picture worthy. We have all committed to doing the project during nights and weekends so we could keep our day jobs. We also started a Kickstarter campaign to raise funds to make our project a reality. http://kck.st/NtQfbv

Cooking:

So scraping buy we have made 25 recipes out of those 25 dishes we have made 15 of them where picture worthy. While modifying some of our recipes we made some hilarious mistakes. For example leaving out the baking soda does not allow your muffins to rise. It is also recommended to keep children out of the kitchen when you are trying to make a gluten-free bunt cake. These mistakes hopefully will be a learning experience we will pass onto our readers.

These are a few of the lessons we have learned about making  cookbook. We are extremely proud of what we have accomplish. Our main hope is that our struggles and trials will benefit the gluten-free community on the whole. We want to showcase the dishes and let the average cook know they could do it too. We will share more lessons with you as we continue on our path.

A Family’s Journey to Writing a Gluten-Free Cookbook

Here is the story of my family and why they decided to write a cookbook.  While my wife Chaton was  This caused her to reevaluate and go in a new direction with her life. At the time all she could find was bland products or worse lines that tasted like sawdust.  Chaton eventually created The Gluten-Free Consumer to bring awareness and to showcase the best gluten free products on the market. Chaton continues to create new dishes in her kitchen. She is the master mind behind some of the more exotic dishes like a French Pâte à choux.

training to become a pastry chef she learned that she had Celiac Disease.

               

Celeste is my sister in law she discovered she had gluten intolerance while having her son diagnosed with Autism.  Celeste is a wonderful mother and has learned to cook many new dishes that are gluten-free and dairy-free. Celeste is a big advocate for Autism awareness and is very aware of what is in each ingredient she uses. Celeste is the designer behind each issue of the Gluten-Free Consumer and can be found behind the camera or on the computer sharing the beautiful creations that come from our test kitchen.

Vickie my wonderful Mother-in-law works tirelessly for the benefit of her family. She has learned through the years to cook for many different food allergies and dietary restrictions all while working on a tight budget. Her cooking is always bringing praise from her friends and families. She is excited to share the love she shows in her kitchen.

Recently, these three wonderful ladies have come together to share the secrets they have learned in preparing Together they have over 20 years of cooking gluten-free. They have gone through all the struggles of learning the tricks of gluten-free cooking and want to share those with you in their new cookbook called “That Gluten-Free Feeling: Recipes from Our Family’s Kitchen.”

They are currently raising funds with through a Kickstarter Campaign. Feel free to join us and make this dream happen. http://kck.st/NtQfbv

gluten-free dishes.

Two Great Gluten-Free Recipes

Here are two great gluten-free recipes. These are special treats in our home. Feel free to follow us at www.facebook.com/thatgluten-freefeeling We have plenty of recipes and tips. Also Chaton, Celeste and Vickie are working on a cookbook. We will have more information on this project for you soon.

Coconut Clouds:

2 egg whites

1 pinch salt

½ cup white sugar

2 cups flaked sweetened coconut

Preheat oven to 375º. Lightly grease baking sheet. Beat together the egg whites with the salt in a small owl until it formssoft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Fold the coconut into egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart. Bake in preheated oven for about 12 minutes.

Raspberry-Lemon Yogurt Bread

Vegetable oil cooking spray

2 cups gluten free flour mix

2 teaspoons xanthan gum

2/3 cup plus one tbsp. Sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup gluten free yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon lemon zest

1 teaspoon orange zest

1 teaspoon gluten free vanilla extract

2 cups frozen raspberries

Preheat oven to 350˚. Coat a 1 lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, xanthan gum, baking powder, baking soda, and salt in a bowl. Combine yogurt, eggs, butter, zest, and vanilla in a second bowl.

Toss raspberries with remaining 1 tbsp. sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to mix all ingredients completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when gently touched, about 65 minutes.

Raspberry Spinach Salad

Freshen up your day with this great raspberry salad. It is naturally gluten-free and loaded with vitamins and anti-oxidants. Find more recipes like this at www.facebook.com/thatgluten-freefeeling

Raspberry Spinach Salad

 Fresh spinach or leaf lettuce (can combine  if  desired)

Fresh raspberries, as desired (or use  fresh strawberries, sliced)

Red onion, thinly sliced

Sauce:

1 cup gluten free mayonnaise

½ cup sugar

¼ cup red raspberry vinegar

2 tsp. poppy seeds

Toss salad ingredients together. Mix sauce ingredients with a whisk, until smooth. Pour over salad and  toss or serve on the side. Add any additional toppings of your choice. Additional toppings are optional.

Here are our suggestions:

Slivered almonds

Dried cranberries or

other dried fruit

Candied nuts

Sunflower seeds

Gluten-Free Sunday Slow Cooked Chicken

Here is a recipe that will make it easy to gather the family around the table. This recipe comes from Chaton Fife. Come visit us at www.facebook.com/thatgluten-freefeeling for more recipes, tips and giveaways. You will also find more about a new cookbook coming out in November 2014 written by Chaton, Celeste and Vickie.

Gluten-Free Sunday Slow Cooked Chicken

Ingredients:

1 3-5 lb. whole chicken

7-9 small-medium potatoes, peeled

1 lb. bag baby cut carrots

½ red onion, sliced into rings (optional)

3 tablespoons dried minced onion

3 teaspoons paprika

3 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon cumin

¼ to ½ teaspoon cayenne pepper

2 teaspoons dried rosemary leaves

Directions:

Arrange vegetables to fit in the bottom of a 5 qt. slow cooker. Mix all seasonings together in a  small separate bowl. Sprinkle 1 tablespoon or so of the seasoning mix over the vegetables in the slow cooker.

Loosen the chicken skin from the bird with hand or utensil. Stuff the seasoning mix behind the skin in the front and back, less 1 teaspoon. Place the bird into the slow cooker, sprinkling the top with the remaining 1 teaspoon seasoning. Place the lid on, making sure that the lid will fit solidly. If not, rearrange or omit a portion of the vegetables. Cook on high for 4-5 hours.