Gluten Free Challenge...

Several of you dear ones have voiced the need to go Gluten free, or would like to add more of these recipes to your daily diet, but feel it's too hard. There is a GF challenge coming up next month. I guess apparently the month of May is GF month. There is a challenge for people &/or their families to go GF for an entire weekend (May 22d & 23rd). There is a blog & a fan page on Facebook(FB) that will give you daily tips for a period of a month, (April 22 thru May 21) and including recipes that you can do, to help make this transition easier. I will try to remember to post those here for you as well, and post our family reviews of the recipes. It's really not as hard as you all think. There are times that it's tough like the baked goods and that. But now knowing how good I feel, I don't want to go back. Here's tip #1

Tip #1: Try Something New: Quinoa is a high protein, gluten-free quick cooking seed. Add a teaspoon of butter and a sprinkle of cinnamon to a bowl of cooked quinoa for a nutritious, gluten-free breakfast. Personally I LOVE Quinoa noodles. They are very good.

Recipe #1:One Ingredient Cake

1 bag of Pamela's Chocolate Cake Mix
1 cup mayonnaise
1-1/2 cups water

Preheat oven to 350º. Mix all ingredients together. Pour into two lightly greased 8-inch round pans. Bake in preheated oven for 25 to 30 minutes, may need additional baking time. Cake is done when a toothpick comes out with slight crumbs. For single layer sheet cake, use a 9 x 12-inch pan and bake for 25 minutes. For cupcakes, fill lightly greased cupcake pan (or use cupcake papers) with batter 2/3 full. Bake for 22 to 24 minutes. Frost with your favorite frosting.

Dark Chocolate Frosting

1 bag of Pamela's Dark Chocolate Frosting Mix
6 tablespoons butter or margarine, room temp/not melted
4 tablespoons water

Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add water and Pamela's Dark Chocolate Frosting Mix and blend together on medium for 1 to 2 minutes or until smooth. Scrap down bowl during mixing. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake or cupcakes. Suggestion: Add decorative toppings* or chopped nuts.

Variations:
Mocha Frosting: Add 1 tablespoon freeze-dried coffee (dry form).
Chocolate Orange Frosting: Add 1 teaspoon orange flavoring* and 2 tablespoons orange zest.
Chocolate Raspberry Frosting: Add 1 teaspoon raspberry flavoring* or more to taste. Decorate with fresh raspberries.
Chocolate & Cinnamon Frosting: Add 1 teaspoon ground cinnamon or more to taste.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.



God Bless