![]() ![]() The format for the majority of my recipes (just in case you happen to be a new visitor) is the original gluten containing recipe is in black and my GF tweaks and suggestions are in red. Whoa, how was that for an ADD tangent?!! □ So if you have a kiddo who is having a hard time with not getting “hot lunch,” like mine is, maybe this video will help! Kindergarten can be a harsh place to be different. Now I just need to help my son stay in his place of acceptance as he goes on his journey of growing up gluten-free in a “Lunchable” land (I couldn’t resist the twist on Adam Sandler’s “Lunchlady Land”). It is kind of like a physical guide to keep you safe and healthy and out of the land of denial!).įast forward to today… just knowing that I can have whatever I want, (if I am willing to make it) has done so much in terms of getting me to a place of acceptance for my new normal. So consider yourself “lucky” if you experience a reaction to gluten. I know how much missing a particular food can lead one to consider “cheating,” and I was a MAJOR cheater (but I was also devoid of all the “classic” GI symptoms. I was stuck in the land of denial for 3 years and harmed myself greatly because of it. I also really want to help those who are newly diagnosed or those who may be stuck in the denial/depression phase of a celiac diagnosis, which I understand all too well. My hope is to help others save some money ( by not disposing of your “regular” cookbook collection!), and some time ( I can literally spend weeks researching and testing different recipes for one particular item, but I am fascinated by the research and I love to experiment… but that is not necessarily everyone’s cup of tea!). Once I learned the basics of cooking gluten-free, I was then able to figure out how to convert gluten recipes to be gluten-free. I mistakenly assumed I could never use them again, which is just not true. I rarely find my recipes on gluten-free websites or in gluten-free cookbooks, not because there aren’t some really great recipes out there, because there are! Before my celiac diagnosis, I had well over a hundred “regular” cookbooks which I impulsively gave away. I am not a recipe creator, but rather a recipe “recycler”. Since I still do not have an “About Me” or an “About this Blog” page published (I am working on it), I thought I would re-mention how I get the recipes that I post. I was wondering how I was going to give everyone the recipe without violating a copyright, but after a little searching on the internet, I found the EXACT same recipe on another website that I can link to! □ I found the following recipe on. Absolutely amazing results! Outside of the fact that they do not look like a carbon copy of Nabsico’s Nilla Wafers (I lack the machine to replicate the precise uniformity!), the taste is SPOT ON! ![]() I recently bought one of Todd Wilbur‘s cookbooks, “ Even More Top Secret Recipes,” and inside was a recipe for homemade Nilla Wafers. The kids were going to be making “Bear Bagels.” There is nothing like the pressure I put on myself to make Sam feel “normal” at school to rev up my stubborn determination to “get it right!” I had actually given up trying for a while until Sam’s teacher sent home the Friday Fun Snack recipe of the week. I am absolutely thrilled with the outcome of this recipe! I had been playing around with various gluten-free recipes for copycat Nilla Wafers, but was never all that impressed with the results.
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