Tag Archives: Gluten Free

Home-made Enchilada Sauce (and Gluten Free and Dye Free)

When I shop for different foods at the grocery store , I am very conscience of every ingredient that is in an item. If I can’t pronounce it, it probably should not be in my body.  We don’t eat anything with dyes in it, stay away from extra salts… and avoid as many chemicals as possible.  (My sister congratulates me on my journey in “turning crunchy” – check out her website at www.turningcrunchy.com) Once I realized that so many of those chemicals were hurting my kids… I started checking out all of them.  (Remember – I have one deathly allergic to red dye, one who is gluten and lactose intolerant, 2 others who are on a processed and dye free diet, etc)

 

Homemade Red Enchilada Sauce

  • 2 Tablespoons butter

    Enchilada Sauce from Scratch
    Enchilada Sauce from Scratch
  • 1/2 cup onions
  • 1 clove garlic, pressed
  • 1-16 ounce can tomatoes, diced & undrained
  • 1-8 ounce can of tomato sauce (We go through a lot of tomatoes in this house, but a few times a year I make a huge batch of homemade tomato sauce and paste from scratch.)
  • 1-1/2 teaspoon sugar
  • 1 teaspoon cumin
  • 1-4 ounce can of green chilies (We grow our own chilies)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 3/4 teaspoon salt (We use pink Himalayan salt in our house only)
  • 1/2 teaspoon chili powder (We make our own chili powder from dehydrating chilies from our garden)

Melt butter in saucepan on stove. Add onions and garlic and sauté until tender. Add tomatoes, tomato sauce, chilies, sugar and seasonings. Simmer for about 15 minutes until heated.

Gluten Free Lemon Zucchini Bread

IMG_20150908_140829489Ingredients

  • 1 TB Tapioca Starch or Corn Starchglutenfreelemonzucchinibread
  • 1 TB Xanthan Gum
  • 1 cup Brown or White Rice Flour
  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 eggs
  • 1/2 cup coconut oil (melted)
  • 1 1/3 cups sugar
  • Juice of one lemon (zest first)
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Directions

  1. Mix flours, starch, xanthan gum, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 375 for 60 minutes or until bread is cooked through.