As I was scrolling through Pinterest the other day, I saw a recipe for Red Lobster biscuits. Let me repeat…RED. LOBSTER. BISCUITS. For you non-Celiacs out there, this may seem like a stupid post, but I guarantee 99.9% of Celiacs would agree they NEED to re-create that recipe. So I did it. And yes, these biscuits taste like Red Lobster (a little more dense and definitely heavier weight-wise, but the flavor is there. You’re welcome).
Anyways, here’s the recipe:
The recipe calls for self-rising flour (2 cups). For two cups self-rising flour, mix 2 cups of gluten-free all-purpose flour (I used XO Baking Co.’s AP gluten-free flour for this one – found at HomeGoods) with 3 teaspoons baking powder (make sure it’s GF! I use Clabber Girl brand) and 1 teaspoon salt.
All other ingredients are gluten-free! This is such an easy and fast recipe – I’m so glad I found it! Now to find a recipe I can adapt to GF for those elusive Olive Garden breadsticks…
Hi guys! Thank you SO much for reading my blog! This past weekend was my baby sister’s 24th birthday! Where does the time go?! I swear I remember being a 2-year-old when she was born and just thinking she hung the moon. Anyways, my sister requested a carrot cake for her bday! I made this same cake over Easter, and she said she has been craving it ever since. Jessica specifically requested the sheet cake version for her birthday (I personally prefer the bundt cake version, but who am I to tell a girl what she wants?!).
I found my carrot cake recipe at:
This cake was SO good and SO moist!
The only adaptation I made was to make it gluten free! I used my favorite flour, Premium Gold Flax and Whole Grain AP flour. Other than that, everything is celiac-friendly! I have made this cake with and without pecans, and it’s amazing either way!
My husband had surgery this week, so I really wanted to make his favorite foods for him. He loves chicken fried steak, so that’s what I made! I adapted the recipe a bit from:
Changes I made:
1. I pre-seasoned the cube steaks with a light sprinkle of salt and pepper on each side (don’t skip this step- I promise it makes all the difference!)
2. I used gluten-free flour, of course! Still working with my old standby, Premium Gold flax and whole-grain AP gluten-free flour. Bargain tip: if you have a TJ Maxx, Homegoods, or Marshall’s around, check to see if they carry this flour! I always end up buying it at a discounted price at these stores.
3. I have a gas stovetop, so the heat can get pretty high. I found I ended up cooking the steaks 2-3 minutes per side on med-high heat rather than the entire 5 minutes noted in the original recipe. Just keep an eye on it!
4. I added about 1/2 teaspoon of bacon grease to the gravy to add to the flavor. Sounds gross, but it’s SO good!
Let me know what y’all think!
A couple pictures:
Happy Memorial Day! I am forever grateful to the men and women (and their families) who continue to risk their lives for our freedom. God bless y’all!!
I made a Shrimp Cobb Salad today for dinner along with a new potato salad recipe (coming soon in another post!) and some turkey sausage. It was incredible! I don’t know about y’all, but my husband is a born-and-bred Texas boy (with some Memphis in him). Needless to say, he LOVES meat. And carbs. And pretty much anything BUT salad. However, he ate THREE helpings of this shrimp Cobb salad today! OMG. It’s automatically a winner in my book.
Here’s the recipe: http://damndelicious.net/2014/03/19/shrimp-cobb-salad-cilantro-lime-vinaigrette/?crlt.pid=camp.B3Y14sMngROr#_a5y_p=1636579
I’m not gonna lie, I was being a little lazy today and made some adaptations.
1. I bought a bag of romaine lettuce and chopped it up. Lazy, I know. I also added about a cup of chopped baby spinach (because who doesn’t love spinach?!)
2. I didn’t make the vinaigrette in the recipe 😦 I used my old salad dressing standby instead- Newmans Own olive oil and vinegar dressing. That stuff is great and it worked great for this salad.
3. Instead of Emeril’s Essence, I used Tony Chachere’s creole seasoning because it’s what I had in the pantry. It worked perfectly.
Other than that, enjoy! The salad is naturally gluten-free and incredible. I L-O-V-E the goat cheese and avocado with bacon and eggs. You really can’t go wrong with this salad.
Here’s a picture (or two) of how it turned out!
Hi everyone! I’m so excited to share my gluten-free adventures. I’m not gonna sugar-coat anything, being a celiac can be a real pain in the a**! I’m hoping that sharing my recipes (yes, both successes and failures) will help all you celiac-sufferers like me out there. I will also share my opinions on gluten-free items I find at the grocery store, and, for Dallas-ites, my analysis on gluten-free meals I eat at area restaurants! I realize that living a gluten-free lifestyle is extremely complicated (and that I am not an expert by ANY means), so PLEASE shoot me a comment/question/suggestion if you have anything to say! I LOVE getting advice from others about anything GF!