Earlier this week I ran an idea past one of the many fabulous people that work for Gooseberry Patch.
I asked her if it would be okay if I started a new series on my blog focusing on converting those already yummy Gooseberry Patch book recipes into a healthier, gluten free version. And you know what she told me? She told me to go for it. Yay!! I love those people.
What does this mean to you? This means I will show you just how easy it is to convert any ol’ down home, Momma’s cookin’, full of fat and calories recipe into a bit of a healthier version. Also, if you happen to own any of the cookbooks that I’m going to list below, you can send me a request for a certain recipe that you’d like to see converted and I will put that at the top of my list to make.
Here’s what I won’t be using in the recipes:
- cream of “chicken/mushroom/celery” canned soups
- processed cheese
- processed sugar
- White/Wheat Flour
Here’s what I will be using
- real butter
- coconut oil
- real cheese
- gluten free flours
- coconut sugar
I am not a dietician and I won’t be going into detail of why I’m using certain ingredients because you can do the research yourself if you’re interested.
But here’s my advice to you if you are just getting started with the whole gluten free thing. READ LABELS! They add gluten to a lot of things. I did my label reading and know what to buy instinctively but I may not list my brand of baking soda etc every time I mention it. I’m leaving that up to you to research.
One note about oatmeal. We don’t use the GF oatmeal because we tolerate the regular just fine. Some people can’t and I advise you to use the gluten free brand if you have severe allergic reactions.
I’m bringing back the term “from scratch”.
And who knows I may do a couple of videos, just for fun!
I hope you’re as excited about this as I am.
Now here’s a list of the cookbooks that I currently have and will be converting recipes from.
More to come…..
Make sure you stay in touch to see what fun things are going on.
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