Wednesday, July 31, 2013

Lunch Recipe

Today my mom tried a new lunch meal that I thought was really good!  It could also be a dinner meal.  It is super filling, even though it takes a long time to make.  Here it is!:

Hartley's Mexican Rice Supper (from Unbelievably Gluten-Free!)
Serves 6-8 
Prep. 20 min.
Cook 30-35 min


  • 1 Tb olive oil
  • 1 pound lean ground beef
  • 1 medium-size onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (14 1/2 ounces) diced tomatoes, with their juices
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 1/2 cups water
  • 3/4 cup raw long-grain rice
  • 1/2 cups tomato sauce
  • 1 to 2 Tb chili powder
  • 1/2 tsp ground cumin
  • Dash of Worcestershire sauce
  • Salt and pepper
  • Taco Toppings if desired

1. Heat the olive oil in a large frying pan over medium heat.
2. Crumble the ground beef into the pan and cook, stirring to break up the larger clumps, until the beef has browned all over and is cooked through, 4 to 5 minutes.  Add the onion and garlic, and cook, stirring, until the onion is soft, 3-4 minutes.  Add the tomatoes with their juices, and the black beans, water, rice, tomato sauce, chili powder, cumin, and Worcestershire sauce.  Season with salt and black pepper to taste.  Mix well and let the mixture come to a boil.  Reduce the heat, cover the pan, and let simmer until the rice is cooked through and tender, 25-30 minutes.

Monday, July 29, 2013

The First Cookie!

The First Cookie!

    Rating: 4/5



  • 1/4 cup softened margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 tsp. vanilla
  • 3/4 cup rice flour 
  • 3/4 cup garbanzo flour*
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup nestle chocolate chips
  • 1/2 tsp. xanthum gum**


  1. Beat margarine, sugars, egg, & vanilla until creamy.
  2. In a separate bowl blend flours, baking soda, & salt.  Combine bowls and mix well.  Add chocolate chips & mix.  Roll into balls.
  3. Bake at 375 degrees for 12-15 minutes on a lightly greased preheated cookie sheet.
 *It was originally soy flour, but I am allergic to soy.
**We added this to make sure that the cookies didn't crumble.

These cookies turned out pretty good!  The only thing that was not good is that you can kind of taste a weird garbanzo aftertaste.  If you make them, be sure to not eat the cookie dough because it is disgusting!  I thought it was pretty good for garbanzos.  My sister said that they were "light, puffy, and delicious."  Next time we make them we are going to try different flour or substitute egg.

Sunday, July 28, 2013

Day 1

Hi! This is my first day blogging as a gluten free kid.  I am 11 years old and I was tested for food allergies.  The results came back with high allergy in wheat, all dairy, and eggs.  This blog is a collection of tips, recipes, and other stuff about a gluten-free diet.