Gluten Free Halloween Candy

Gluten Free Halloween Candy

Halloween is coming up.  Time for all sorts of candy.  This can be an exciting time, or a frustrating time for my kids.  When they get candy that they are so excited to eat and then find out they can't because it isn't gluten free it is very frustrating.  I was searching to find out what candy corn was gluten free (if any) because my poor son loves it and the stuff that I found this year (Brach's) is not gluten free.  I came across this website that has awesome lists of what candy is gluten free and what isn't.  This person went to a lot of work to compile this list.  I thought it might be useful for others too.  Here it is:

http://celiacfamily.com/gluten-free-halloween-candy/

Also, this site also has some pretty good information:

http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFcandies.htm



In case you are wondering, in all my searching, it appears that the Jelly Belly candy corn is gluten free. My son will be so excited!!

Berry Pretzel Salad

Berry Pretzel Salad

This is so good!  My daughter could hardly believe that we would eat this and still have a dessert too:)

Layer 1

1 8oz bag Gluten Free Pretzels (I use Snyders)
3 Tablespoons sugar
3/4 cup melted butter

Crush the pretzels.  I use a food processor.  It's okay if you still have some chunks--they don't have to be complete powder.  Whatever your preference is.

Combine the crushed pretzels, sugar, and melted butter.  Press into a 9X13" baking pan.  Bake at 400 degrees for 10 minutes.  Cool.

Layer 2

1 8 oz cream cheese
1 8 oz cool whip or sweetened whipping cream

Mix the cream cheese and cream together.  Spread over cooled crust.  Chill.

Layer 3

1 large package raspberry jello
16 oz frozen berry blend
1 can pineapple (do not drain)
2 cups hot water

Dissolve the jello completely in two cups of hot water.  Add the can of pineapple.  Then stir in the berries.  I buy a big bag at Costco so I am just guessing on the ounces.  You can add more or less depending on how concentrated with berries you like it.  I like a lot and use about 4 cups of berries.  Chill for about 30 minutes, then pour over cream mixture.  Chill for several hours.

Potato Soup

Potato Soup

1/4 cup butter

4 celery stalks, chopped 

1 onion, diced

1 teaspoon garlic powder

6 cups chicken broth or 6 cups water and 6 chicken bouillon cubes

1 Tablespoon dried parsley

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

potatoes, cut into bite sized pieces (about 10 potatoes)

(You can peel your potatoes if you want to, but I love the character and flavor that comes from leaving the peels on the potatoes.)
1 cup grated cheddar cheese
1/2 cup milk


Sautee the celery, onion, and garlic powder in the melted butter until transparent.  Add the chicken broth and the potatoes.  Cover and cook until the potatoes are done.

Just before serving, add the cheese and stir it to melt it in, then add the milk.  Serve.

**You can adjust the potatoes and broth to have a thicker or thinner soup.  (i.e. More potatoes or less broth for a thicker soup.)

Peanut Butter Pancakes

Peanut Butter Pancakes

2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
3/4 cup amaranth flour
1/4 cup brown sugar
1 1/2 Tablespoons baking powder
1/4 teaspoon  salt
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
2 cups milk
1/4 cup butter, melted

Combine all of the flours, brown sugar, baking powder, and salt.  Add all of the wet ingredient, peanut butter, vanilla, eggs, milk, and melted butter.  Mix well with a wire whisk.

Pour 1/4 cup batter for each pancake onto a heated griddle.  Cook until bubbles pop and don't refill.  Then flip them over and cook the other side.  Serve warm.

These are great with maple syrup.

*If you want to make them extra sweet and bad for you, you can add some chocolate chips to the batter before cooking.