Monthly Archives: April 2012

Welcome to The Art of Gluten Free


Welcome to The Art of Gluten Free!

I hope that you will stick around for a while as I have many exciting recipes for you to try! Gluten Free doesn’t have to be difficult, and it doesn’t always have to come pre-packaged. We can all have the same foods as long as we hit it with a little Gluten Free magic. Gluten Free tastes GOOD….and I am willing to bet you on that!

Stay tuned for recipes…


White Chicken Chili Enchiladas


Mexican food….Yummy! I have always liked LOVED mexican food, in fact I sometimes wonder if I was from Mexico or another latin/central american country in a former life; except for the fact that I can’t speak spanish…

If you like Mexican food as much as I do, this recipe will be a hit with your family as much as it is with mine. Be prepared to spend a bit of time on this recipe, there are many steps and all are equally necessary when creating these amazing, mouth-watering, creamy white chicken chili enchiladas. This recipe was originally adapted from The Pioneer Women‘s blog for white chicken enchilada’s. Many ingredients have remained the same, but I have modified it to make it easier for the average family to have dinner on the table in a shorter amount of time. Please by all means, check out her blog and recipes as they are amazing and maybe you will want to take those extra steps and make dinner extra special for the ones you love?

So let’s get started….

What you will need: (This recipe will make 1-2 9×13 pan)

1 lb chicken breasts (about 4)
1 pint heavy cream
2 4 oz. cans of diced green chili’s (I use mild, you choose the heat)
1 medium onion ( I use about 1/2)
2 Cups shredded cheese (I like mexican blend, or cheddar)
24 White all Corn Tortilla’s (I use La Banderita)
4 tbsp butter
8 oz. Sour Cream

Salt/pepper to taste


1. Heat oven to 350°
2. Boil chicken breast in water until fully cooked.
3. While to chicken is cooking, dice your onion and place in frying pan with about 2 tbsp of butter. Sautee
the onions until tender. Add 1 can of green Chili’s and mix to combine.
4. Remove chicken and reserve 2-3 cups of the broth
5. Shred Chicken and place in frying pan with onion and chili’s.
6. Add about 1/4 of heavy cream and about 1/2 tsp of Cumin to the chicken, chili and onion mixture, mix to heat through.
7. while the mixture is heating, in a saucepan heat 2 tbsp of butter until melted, wisk in 2 tbsp of Gluten free flour until well blended, then add the rest of the cream and bout 2 cups of chicken broth. Bring to a boil stirring often to prevent burning.
8. Prepare your 9×13 baking dish with cooking spray.
9. Remove chicken mixture from heat and grab your tortilla’s.
10. Take 1 tortilla in your hand and add a small spoonful of chicken and sprinkle with shredded cheese, gently roll and place in baking dish seam side down. Repeat until the pan is full. (Don’t be afraid to pack them in like sardines…the more the merrier right?) The tortilla’s may split once they have sat a bit…this is NORMAL!
11. Once all the tortilla’s are rolled up and placed in their pans, finish the sauce by adding the last can of green chili’s, 1/2 cup sour cream, a dash of cumin and salt and pepper to taste. Mix until heated through.
12. Remove sauce from heat and pour over the tortilla’s. Sprinkle with remaining cheese and place in the oven to bake.
13. Cook for 30-40 minutes until cheese and sauce is bubbly.


Enjoy and allow your family to thank you on a meal well done!

XOXO~ Jamie

Sweet Corn Cake


For all of those Mexican food lovers out there, why not accompany your meal with this delicious side dish or maybe dessert? Hmm…could be both? Did you ever eat at Chi-Chi’s restaurants before they all left town? I remember when I was younger going there for dinner with my family, and this corn cake was killer, I mean to die for. Now you can easily buy it in the store and yes, it is even still under the old Chi-chi’s name, but why buy it when you can make it yourself? Heck, it is so easy you can have it both for dinner and dessert when ever you want it. Well maybe not…

What you will need:

3/4 C Masa Harina (MaSeCa brand)
1/2 C sugar
1/2 Cup Yellow corn Meal
1 TBSP baking powder
1/4 tsp Salt
1/2 C melted Butter
1/4 Cup water
1 Can of cream style corn


Pre heat oven to 350°

Mix flour, corn meal and sugar. Add baking powder,salt, melted butter, water and corn mixing until completely wet.
Pour batter into a 9×5 loaf pan and bake for 40-45minutes

Allow to cool a few minutes and scoop with an ice cream scoop on to a plate to accompany your favorite mexican meal.


Quinoa Taco Pie


This taco pie/casserole is one of the first recipes that I tried when going gluten-free. He I am staring into my cupboard wondering what on earth I was going to make for dinner. So this is what came of the mess in my cupboard…a little bit of this and a little bit of that and wha-la…Quinoa Taco Pie was born. Don’t be afraid, you will like it!

Never tried Quinoa before, well neither had I until this day came, I had been looking for recipes that I could make with it…nothing looked good. I was skeptical on the taste as much as the next person, but lo and behold I Love Quinoa not only is it nutritious but also a great substitute for potato’s or rice. My kids think it is baby rice….SHH…Don’t tell!

What you will need:

12 White Corn Tortillas ( I use La Banderita)
1 can diced tomatoes with green chili’s
1 lb ground beef or turkey
1 small yellow onion
1 Cup cooked Quinoa
1 can of tomato sauce
3 1 in. slices of velveeta (cubed)
1 pkg taco seasoning (check to make sure it is gluten-free, I use Chi-Chi’s brand)
Shredded cheese


Pre Heat oven to 350°

Cook tortillas in a frying pan until browned & crisp. (you can use a little coconut oil to help in the frying if you choose)
Place 6 browned/crisp tortillas on the bottom of a glass 9×13 baking dish
Brown beef, add tomatoes, onion and taco seasoning, meanwhile cook the quinoa according to package. Add quinoa and cubed velveeta to the beef mixture and mix thoroughly.
Place meat over the tortillas in the baking dish, top with last 6 crisp/browned tortillas. Pour tomato sauce over the top of the tortillas and spread until evenly coated. Sprinkle with shredded cheese.

Bake for 30-40 minutes until the cheese is melted and the pie is bubbly.

Top with your favorite taco fixings…

Crack open a cold Corona with Lime and call it a good night!

XOXO~ Jamie

Heavenly Angel Food Cake


Oh my, I may have died and gone to heaven with this Gluten Free Angel food cake recipe. The original recipe is from Taste of Home. I have now made this cake more times than I would like to admit. I have brought it to share with co-workers and had them all close there eyes as they savored each delicious moist bite. Of Couse smothered in Strawberries and Whipped Cream could only make this cake even more heavenly.

I hope that you will enjoy this recipe as much as the many others have…you may even hear a few of my favorite responses…”This is Gluten Free?” Yes ma’am, it is!

What you will need:

  • 1 1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 3/4 cup GF all purpose flour ( I use better batter)
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch & flour together twice; set aside.
  • Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.

Just writing this is making me hungry for some…maybe tomorrow?

XOXO~ Jamie

Coconut Almond Chocolate Chip Cookies


Now this is a cookie… When I stumbled upon this recipe it its glutenous form, my mouth immediately began to water and the brain immediately started thinking of how I would convert these babies into one of the best, if not the best GF cookie there is. The key to baking Gluten Free is to make sure that you have a good GF flour, you can make your own blend or take the safe route and use one that is already on the market. I have tried a few different flours and my favorite to date is Better Batter. This has been the most universal…of course, you can substitute flour all while using this amazing all purpose to create a recipe all your own and to prove it, the taste is in this recipe.

Enough chit chat already… don’t be afraid if the word “coconut” immediately turns you off, if you try them I guarantee you will Love them. Coconut and non-coconut lovers will unite with this batch of gooey, flavorful, just like your grandma used to make cookies. 🙂

Photo Courtesy of Glutenfree canteen

What you will need:

1 3/4 C GF all purpose flour (I use better batter)
1/2 C oat flour (Choose a GF oat flour or grind your own from GF certified oats like Bobs red mill)
1/4 C Coconut flour (your can grind your own from unsweetened shredded coconut)
3/4 C brown sugar
3/4 C sugar
1 stick plus 2 tbsp butter (you can substitute coconut oil)
2 eggs
1 tsp baking soda
1 1/2 tsp almond Extract
1 tsp vanilla extract
2 C chocolate chips (if you want to live dangerously, bump it up to chocolate chunks!)


Preheat oven to 350°, line baking sheets with parchment paper or use a silpat

Place flours, sugars & baking soda in a bowl,whisk with a wire whisk to fully incorporate all of the flours.
Melt butter and add flavorings, mix into flour, sugar mixture until coated evenly. Add eggs and mix well. Finally add the chocolate chips and mix until all the dough has chips mixed through-out.
With a cookie scoop or spoon, scoop dough onto cookie sheet leaving at least 2 inches between each ball. Gently press the dough to about 1/2 in.
Place in oven and cook about 15 minutes or until the cookies are lightly browned.
Let cookies cool on cookie sheet for about 5 minutes then transfer to a wire cooling rack.

Should make between 2-3 dz depending on the size of your cookies!


Do yourself a favor, eat one warm…you will thank me for it!

XOXO~ Jamie

Ps. This Recipe was adapted from the blog for Chocolate chip amaretto cookies