This is an unusual and tasty dish using butternut squash. It can easily be altered by using another squash, such as acorn or even pumpkin.

The reason this particular dish turns out the way it does is the butternut squash really doesn’t have an overbearing flavor and the spices and texture go together perfectly.

Serve this with a nice chicken dish and the whole family will love it!

Bon appétit!

INGREDIENTS:

1 large butternut squash (to yield 3 ½ to 4 c cooked pulp)

4 eggs, separated

3-4 tbsp cinnamon

2 tbsp butter or coconut oil, melted (1 tbsp is for the soufflé dish)

3 tsp lakanto

1 tsp cream of tartar or 2 tsp lemon juice

Soufflé dish with sides 5 to 7 inches tall

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.

3. Bring to a boil.

4. Reduce heat to high simmer.

5. Cook until very soft.

6. Let cool slightly.

7. Take the skins off and use 3 to 3 ½ c of the squash.

8. Place the squash in a bowl.

9. Add the melted butter, cinnamon, and sweetener of choice

10. Blend with upright blender or hand mixer (such as a Magic Bullet) until very smooth.

11. Take only 2 egg yolks and slowly add in once mixture is very smooth.

12. Add 4 egg whites and 1 tsp cream of tartar or 2 tsp lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.

13. Melt 1 tbsp butter and spread throughout the inside of soufflé dish.

14. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.

15. Gently fold egg whites into the dish using a spatula.

16. Place soufflé dish in the center of the oven. Oven rack should be placed accordingly to allow this.

17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Mr. Ritts Gingerbread

1/4 lb butter

1 cup sucanat (evaporated cane juice)

2 eggs

3/4 cup molasses

2 1/2 cup buckwheat mix

2 tsp baking soda

1/2 tsp salt

2 tsp powdered ginger

Preaheat oven to 350.

Butter and lightly flour a 9-inch square cake pan.

Cream the butter, add the sugar, and beat until light and fluffy.

Add the eggs and beat well.

Add 3/4 cup boiling water and the molasses and blend.

Mix together the buckwheat mix, baking soda, salt, and ginger, add to the first mixture, and combine thoroughly.

Pour into the pan and bake for 35 – 45 minutes, until a toothpick comes out clean.

Cool in the pan for about 5 minutes before turning out onto a plate.

Mr. Ritts Buckwheat bread mix (as on package)

3 cups warm water

3 TBS lemon juice

3 TBS canola oil

2 BTS molasses

1 large egg white

1 large egg

3 TBS granulated sugar

1 TBS 1 ts dry yeast

1 tbs kosher salt

Place liquid ingredients in mixer bowl.

Whisk briefly to mix.

Pour contents of package on top.

Add rest of dry ingredients. on low, stir to combine.

Turn to high and beat 5 minutes. turn off mixer, cover bowl and let rise until doubled (15 – 30 minutes) stir down, turn on high for 3 minutes.

Divide between 3 sprayed loaf pans.

Spread even. tap on padded surface 10 times to remove air bubble.

Let rise until center rises 1/2 inch above side of pan.

Bake @ 350 degrees for 60 minutes. remove from pan.

Cool on rack.

The most dangerous gluten free cake recipe in the world! WHY! Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! Oh my- Yummy folks, I mean it.

4 Tbs. sweet rice flour

4 Tbs. sugar

2 Tbs. cocoa

1 egg

3 Tbs. milk *

3 Tbs. oil

3  Tbs. chocolate chips, opt.

1 dash vanilla extract

Also required: 1 large coffee mug. (16 oz)

1.  Add dry ingredients to mug, and mix well.

2.  Add the egg and mix thoroughly.

3.  Pour in the milk and oil and mix well.

4.  Add the chocolate chips (if using).

5.  Add vanilla extract, and mix again.

6.  Put your mug in the microwave and cook for 3 minutes at 1000 watts.

7.  The cake will rise over the top of the mug, but don’t be alarmed!

8.  Allow to cool a little, and tip out onto a plate if desired.

EAT! (This recipe can serve 2 if you want to feel slightly more virtuous). * Can use non-dairy milk to make dairy-free.  Note: I used a 16 oz. mug.

Living Without, the nation’s leading magazine for people with Celiac Disease, gluten sensitivity and food allergies, has become the title sponsor of the 4^th annual Gluten & Allergen Free Expo, to be held April 29 – May 1 in Chicago.  Living Without has teamed up with Jen Cafferty, nationally recognized expert on cooking and living gluten-free, on this Expo, the country’s premier gluten and allergen-free event.

Living Without’s editors and writers will be on-site at the vendor fair leading gluten-free/allergen-free cooking demonstrations, meeting guests, answering questions and distributing free copies of their popular magazine.

“We’re thrilled to be uniting with Jen Cafferty to help thousands of people learn more about adapting to an allergen-free way of life, while still enjoying tasty, healthy foods,” said Alicia Woodward, Editor of Living Without.  “This Expo features a variety of experts, valuable information about great tasting specialty products, cooking and baking tips, recipes, and much more.”

The Gluten & Allergen Free Expo is home to the Midwest’s largest gluten-free vendor fair featuring the tastiest gluten-free cuisines and allergy-free foods in the marketplace. More than 70 vendors will be showcasing and sampling their products.  The vendor fair also features a designated nut-free area, kids’ activities and performers.

This year’s Expo will feature a variety of cooking and baking classes taught by well-respected chefs, nutritionists and cookbook authors, who will offer tips for preparing gluten-free/allergen-free meals and snacks.  There’s also a special cooking class for children, free of the top eight allergens.  Participants will enjoy lively presentations, taste the recipes and have the opportunity to ask questions and interact with the experts.

“Partnering with Living Without on the upcoming Expo is just a perfect fit.  Their experts will bring a depth and breadth of experience to the event, and attendees are sure to benefit from their vast knowledge,” said Jen Cafferty, event organizer.

The Expo’s presenters will discuss the use of replacement foods, discuss the newest allergen-friendly products available and provide tips on having a balanced diet.  The event is open to the public, though pre-registration is required for the specialty cooking classes.  The Gluten & Allergy-Free Expo is expanding to other markets, as well, including Dallas in fall 2011.

For more information or to buy tickets, please visit www.gfafexpo.com.

About The GFAF EXPO:

The Gluten & Allergen Free expo is the nation’s premier event and lifestyle show for people with Celiac Disease, gluten sensitivity and food allergies. The Expo features gluten-free/allergen-free cooking classes, led by top chefs and personalities.  The Expo also features a large vendor fair for consumers to sample and purchase products.  For more information, visit www.gfafexpo.com. Also find us on Facebook and Twitter.

About Living Without:

Living Without is the nation’s leading magazine and resource for people with Celiac Disease, gluten sensitivity and food allergies. The publication features gluten-free/allergen-free recipes, created by expert chefs and nutritionists. Ingredient substitutions are provided for common food allergens such as dairy, egg, peanut, soy and tree nuts. Living Without also features tips and advice for living a healthy, active life, free of food allergens.  For more information, visit www.livingwithout.com. Also find us on Facebook.

Tina Turbin

www.Glutenfreehelp.info

The company offers a variety of cream canoe cakes (Twinkies), cookies, and brownies. It was like the good ole days. While enjoying that creamy vanilla filling inside either a chocolate or vanilla cake, sitting by the pool, I was reminded of the pleasures of the past.

I never indulged in sweets all that much as a “wheat-eating” child, but there were certain days I couldn’t help myself–I can’t deny it, nor can I deny the satisfaction of biting into that fluffy, little gluten-free version of a Twinkie™ nor the feeling of pleasure that the Gluten Free Cookie Jar Baking Co was in touch with my childhood favorite and had supplied me with a gluten-free version of it.

Did I share it with my taste-testers? You betcha. The eyes were rolling back, the tongues were licking, and I was not the only one brought back to childhood putting my finger on the GF version of a Twinkie™—the cream canoe cakes.
Needless to say, we proceeded to try the brownies, which were rich and very chocolaty, just how anyone would enjoy their brownies. The mint chip flavor was good, but even though I’m an absolute mint lover, I can’t say that it was my favorite flavor, and the rest of the group agreed.

All the products are gluten-, dairy-, nut-, and casein/dairy-free. You can even order some items vegan. (The canoes are only gluten- and dairy-free.)

Click here to view the embedded video.

The Gluten Free Cookie Jar Baking Co assures no preservatives are in any of their products. They ship their products bake-fresh, and to maintain their integrity, they ship four items per box. They use cold packs in the appropriate months, and according to the company, the products all freeze very well.

So indulge in a childhood favorite by trying some of these products from www.thegfcookiejar.com.

Tina Turbin
www.GlutenFreeHelp.info

Shabtai’s misson is to create allergy-free desserts, allowing their customers to feel at ease with any dietary restrictions they may have. Shabtai offers cakes, cookies, cupcakes, rolls, and more. They specialize in gluten-free, lactose-free, soy-free, casein-free, peanut-free, and dairy-free products and are very proud to have created so many bakery items that appeal to so many people.

Click here to view the embedded video.

Shabtai started his bakery over 30 years ago, and to this day his gluten-free line is in over 600 health food stores nationwide. Andrew, his son, is instrumental in sales, and so is Cindy (also known as Cinderella), Andrew’s mom, who also traverses the country attending numerous celiac support groups and health food conventions.

The GF Seven-Layer Cake looks and taste like the “real deal,” the Ring Ting Cupcakes are for anyone who enjoys Hostess Ding Dongs, the Gluten-Free Lady Fingers were used in a tiramisu recipe with success, and the gluten-free brownie bites were the perfect size to satisfy any sweet tooth.

You can simply order any of their products through their website with convenient shipping.

Tina Turbin

www.glutenfreehelp.info

Pamela’s Products NO COOK & SIMPLE COOKIES . These are delicious and fast and fun to make. Even kids enjoy these as they can get a “result” quickly and munch away. I made these for a wonderful cookie exchange in Tampa at the Celiac Group’s meeting. These were all eaten up and the plate was empty.

My Orange-Iced Lemon-Shortbread Delights. Another extremely delicious and easy adaptation of Pamela’s already make cookies and whipping up a frosting that is sweet, easy fun and absolutely scrumptious

You will need:

Two Boxes of Pamela’s Lemon Shortbread Cookies (Frozen)

½ bag of Pamela’s Vanilla Frosting

1 large orange

Water

4TBL Butter

Directions:

Add  room temp. butter and water to half the bag of frosting

Mix well so no lumps.

Finely grate the orange rind to make orange zest (about 1-1/2-2 tsp. full)

Add to frosting and mix well and let sit about 15 minutes to “marinade”

Frost your cookies and set out for everyone to eat. (You may decorate them at this point too)

NOTE:  I prefer to lightly frost my cookies as the flavor of both the lemon and orange come though this way. They are delicious!

You may store in refrig. or freezer covered.

Tina Turbin