10 Best Home Bbq Sauce

Best Home Bbq Sauce in 2023

---

---

---

---

---

---

---

---

---

---

---

Wheat Free Recipes

Barbecue sauce, shampoo, soap, toothpaste, rice or corn cereals, and seasonings...what do these things have in common? A stunning number of these every day products have wheat hidden in them!

Our youngest boy, Steele, is gluten intolerant, which simply means that any wheat substance that contains gliadin/gluten causes digestive problems and makes him highly emotional. This is a lighter version of Celiac disease, or Celiac sprue.

No matter what level of which version you're dealing with, it presents a number of challenges. The first hurdle to jump is actually getting a diagnosis. I've read blogs from people in their forties or sixties who just found out they were Celiacs, or gluten intolerant, after a lifetime of unexplained or partially resolved health issues.

Diets, habits, eating routines, social lives and budgets have to be reworked immediately.

In our case it was a about equal portions of both aspects. We've had to either stop feeding Steele certain foods or find wheat free replacements. In our experience, most wheat free alternatives are either painfully expensive, hard to find, or taste horrible. Each case is usually a maddening combination of the three.

Two of the hardest things to substitute for are plain old bread and cereal. Our little guy loves peanut butter sandwiches and Frosted Flakes© like any kid, but in his case, consuming regular, store-bought versions have unpleasant consequences.

We didn't dash out to buy wheat free replacements when we discovered Steele's allergy. We did some research (a lot of research) and found (1) we couldn't afford to keep Steele in store-bought wheat free versions and (2) we didn't really like the options available on many of the in-store varieties anyway.

Number 2 solved number 1 without a great deal of trouble.

But back to the problem: how to keep this kid in sandwiches and cereal when he can't eat the main ingredient.

Diva's solution: rice cakes. No really. They aren't dry, tasteless items constructed of semi-edible Styrofoam anymore.

Promise.

The recipes are included below. Feel free to experiment.

Note: All recipes (unless otherwise indicated) are the original creation of my partner Diva amp; our GF son Steele (with assist from his baby sister). See The Trials amp; Travails of Gluten Free Living for more info or with any questions or suggestions.

Wheat Free Bread Recipe

(Thank you, Mary Frances for the recipe!)

1T Yeast
1T Sugar
1.5c Water at 100 degrees (a bit warmer than your finger)

Put yeast and sugar in a small bowl, stir gently. Add water to this, stir gently again. Let it sit while you do everything else.

2.5c GF Flour Mix Standard
2t Xanthan Gum
1t Salt
1/4c Dry Milk Powder

Whisk the dry stuff in a large bowl to combine.

2 Eggs
1.5T Oil
1t Cider Vinegar

Beat the wet ingredients very very well.

Make a well in your dry bowl and add the egg mix, then the yeast mix and stir.
If you get a mildly, lumpy goo-like substance, you're on the right track.
Remember: yeast is alive, so be gentle with it and try to get the large lumps down to smallish lumps while making sure there's no hidden pockets of flour stuck to the bottom of your bowl.

Scrape goo into bread machine pan, hit start and wait.

Yay! Bread that doesn't taste like sand.

Wheat Free Cereal with Rice Cakes

1.5 rice cakes crumbled into small bits. (I like the apple cinnamon or peanut butter)
Add something to make it fun for a kid.
Examples: Mini marshmallows, a squirt of chocolate syrup or strawberry syrup, raisins, dried fruit bits, slivered almonds or pecan bits...

Add your milk. Tah-Dah!

One screaming heck of a lot cheaper than GF cereal and no messy baking dishes to have to deal with.

Wheat Free Taco Salad

2lbs Ground Beef
2 packets GF Taco Mix (read the backs, I think Old El Paso© is a good one)
8oz bag of Mexican cheese mix
2 bags of salad or a head of iceberg lettuce
One large GF mild salsa or two small ones.
One bag of Doritos or Tortilla Chips
2 chopped tomatoes or one can of diced tomatoes(optional)
1 chopped medium onion (optional)
sour cream (optional)

Brown ground beef, drain and add taco mix as per directions on packet.
Shred lettuce and put in bowl. Add shredded cheese.
Add other veggies if desired. Toss salad.
Once the meat has simmered down, take it off the heat and add the salsa and stir.
Let the meat cool. It can be warm-ish, but if you put it in while hot, it'll wreck your lettuce.
Crunch up the tortilla chips and add to salad mixture. Stir.
Once meat has cooled enough , add it to the salad mixture and stir.

Throw it in some bowls, maybe hit it with a blob of sour cream and get down!

If you must serve dinner at different times then keep the salad, chips and meat separate until ready to serve.

Wheat Free Chicken Breast Nuggets

3lbs Boneless Skinless Chicken Breast
1c Zesty Italian Dressing
1c GF Flour Mix or 1/3c Brown Rice Flour + 1/3c Corn Starch + 1/3c Tapioca Flour
1t Seasoning Salt
1t Lemon Pepper
1t Baking Powder (to help with browning)
1/2t Garlic Powder
1/2t Onion Powder
1/2t Cumin

3c Oil and pot and slotted spoon or Cookie sheet, spray grease and spatula.

Cut chicken into bite sized pieces. Throw into a closed container with the Italian Dressing and shake to coat. Let sit in the fridge for at least a half hour. Mine usually sits from noon until 4pm. It's ok.

Put GF Flour and spices in a ziplock bag. Shake to mix.

Fried Chicken Version:
Put about 3 cups of oil (I love the peanut oil when I'm getting expensive and frisky) in a medium sized pot and put on medium heat. You'll know the oil is ready when a few drops of water flicked into the pot pop in the oil.

Toss some chicken a piece at a time into the flour bag and shake when you've got 15 in.
Gently transfer the chicken pieces into the hot oil, a piece at a time, shaking the loose flour off and into the bag. Cook for 4 to 6 minutes per batch.

Be sure to check your chicken! Take the largest piece out, put it on paper bag or paper towels to drain. Cut into it...is it pink? If it is, leave the chicken in for 2 more minutes and check it again.
I check every batch, always the largest chunk just to be certain it's cooked thoroughly.

Cook more than 15 at a time if your pot permits, mine doesn't. You don't want the chicken crowded in there.

If you're not into deep frying things, that's cool too. We usually do ours in the oven, but fried chicken is a special treat.

Baked Chicken Version:
Preheat the oven to 375.
Spray grease on a cookie sheet.
Toss some chicken a piece at a time into the flour bag and shake when you've got 15 in.
Transfer the chicken pieces onto the cookie sheet, a piece at a time, shaking the loose flour off and into the bag. Continue until all chicken is coated.
Spray grease on the chicken itself when you've gotten them all onto the sheet.
Bake for 20 minutes.
Find three large pieces of chicken from different parts of the pan.
Cut into them, does the juice run clear? Are they pink?
Pop em back in the oven if you have any doubts. Raw chicken is BAD.

Serve with a side of french fries and some fresh fruit or broccoli and cheese.

Wheat Free Cookie Batter

2c GF Flour Mix - Sweet or Standard
2t Baking Powder
3/4c Sugar or Brown Sugar
1/2t Salt
1/4t Xanthan Gum
2 Eggs
2/3c Oil
2t Vanilla or your favorite flavoring

Oven to 400

In a large bowl, whisk dry ingredients until combined.
In a smaller bowl, whisk wet ingredients until combined.
Add wet ingredients to well in dry ingredients, mix until combined.

Spoon onto greased cookie sheet and bake for 9 minutes.

Additions:
Folks, it's cookies. Add what you like: chips, nuts, dried fruit, coconut, lemon rind, cinnamon....

Wheat Free Bread Bowls

1 c Gluten Free Flour (I use a packaged multi purpose GF flour mix)
1/2 c GF Cornstarch
1 tsp Baking Powder
1 tsp Xanthan Gum
1/2 tsp Sea Salt
3/4 c Milk
1/4 c Oil
1/4 tsp Onion Powder
3 Medium sized Metal bowls (just standard 2 cup mixing bowls, nothing special or expensive)
Foil
Cookie Sheet
GF Spray Oil

Preheat oven to 425 degrees. Sift dry ingredients together, add wet ingredients, stir. Knead into a soft ball. Be gentle with it. Separate into 3 balls. Let the dough rest for 5-10 minutes. Line the Cookie Sheet with Foil, then spray oil the foil lightly. Invert your bowls onto the foil covered cookie sheet. Lightly spray some grease onto the outside of your metal bowls. Press dough ball to cover the outside of the bowl. Use your hand to make sure the bottom (now the top) of the bowl remains flat, and try to keep a little extra dough there as well. (That's where all the salad dressing will soak in later)

Bake 10 minutes, until the bread has become a nice golden brown. Let cool. Gently lift the bread off the metal bowls and invert. Tah-Dah! If the bread is overcooked it becomes a little more crumbly.

Advanced Options

Add 1/4 c cheese to the dough, mixing it with the dry ingredients.
Add 2 Tbs parmesan cheese to the dry ingredients and 1 tsp of milk to the wet.
Use a GF Buckwheat Flour Mix instead of a standard GF Flour Mix.

Making a Caesar Salad or a Greek Salad?
Add 2 Tbs chopped Sundried Tomatoes to the dry ingredients.
Add 1/2 tsp rosemary, basil and oregano to the dry ingredients.
Add 1 tsp Diced garlic to the wet ingredients.

Make a bowl for fruit salad or ice cream.
Add 1 Tbsp Honey to the wet ingredients
Add 1/2 c dried chopped fruits (cranberries, raisins, pineapple, apricots, dates...) to the dry ingredients
Add 2 tsp GF Flour mix to the dry ingredients

Big Fat Disclaimer!!!!

As with any food product, ingredients can and do change without prior notice to the consumer. Even if you've found something that has been wheat/gluten free in the past, always pay attention to the labels. Wheat is a sneaky little sucker and finds its way into a number of things you wouldn't believe.

Think I'm exaggerating? Hidden Wheat amp; Gluten