List of Halloween goodies a celiac can indulge in!

If you know me well you know how much I love sweets, so in order to steal candy from my kids goodie bags this year, I found this extensive list of all goodies  Celiac's can indulge in.
 Hehehehe, Thought you may find this list helpful as well. I think I may keep this list posted for dear son to reference. But remember manufacturers change ingredients often so please watch your labels, as well.


A very special Thank You to the Celiac Support Group at Children's Hospital, Boston, GI / Nutrition Department 300 Longwood Ave., Boston, MA 02115 Phone 617-355-2127
E-mail: celiacsupportgroup@childrens.harvard.edu

Gluten Free Candy List For Halloween

Master Foods USA
(M&M Mars)
Consumer Affairs
800 High Street
Hackensack, NJ 07840
(800-627-7852)

Skittles
All Starburst
Starburst Jelly Beans
All M&M's (EXCEPT the blue package of crisps)
3 Musketeers
Milky Way DARK ONLY
Milky Way Dark Chocolate Covered almonds
Snickers Bar
Snickers with Almond
Snickers Cream molded
Dove Truffle Egg
All Dove Chocolate
Amazing Bars (Peanut Butter Chocolate only; NOT crunchy)
M& M Chocolate Hollow Filled Characters


NECCO CANDY
Revere, Ma
781-485-4500
www.necco.com

Necco Wafers
Mary Janes
Mary Janes Peanut Butter
Kisses
Canada Mint & Wintergreen Lozenges
Haviland Thin Mints & Candy Stix
Clark Bars
Talking Pumpkins
Squirrel Nut Zippers
Squirrel Nut Caramels
Banana Split and Mint Julip Chews
Necco Ultramints
Sweethearts Conversational Hearts Skybars
Haviland Peppennint & Wintergreen Patties
Necco Candy Eggs

HERSHEY FOODS CORP
Consumer Relations Department
100 Crystal A Drive Hershey, PA 17033
(800-468-1714)

Hershey Kisses
Milk Chocolate Bar
Milk Chocolate Bar with Almonds
Jolly Rancher Candy
Jolly Rancher Lollipops
Almond Joy
Mounds
Payday
Reese's Peanut Butter Cup
Reese's Pieces
York Peppermint Patties
Heath Bar
Mr. Goodbar

NESTLE
Confections & Snack Division
P.O. Box 2178
Wilkes Barre, PA 18703 (800-258-6728) nestlebaking(JO,casupport.com
Babe Ruth
Butterfinger
Chunky
Nestle Milk Chocolate
Oh Henry!
Sweet Tarts
SPREE
Bit-o-Honey
Nips
Nestle Turtles
Sno-Caps
Butterfinger BB's
Goobers
Raisinets
Nestle Treasures
Wonka Bottlecaps
Wonka Gobstoppers
Wonka Mix Ups
Wonka Pixy Stik
Wonka Shock Tarts
Wonka Tart 'N' Tiny
Wonka Fun Dip (Lik-M-Aid)
Wonka Laffy Taffy
Wonka Nerds
Wonka Nerds
Wonka Runts
Wonka Tangy Taffy
SweetTARTS Lollipops

TOOTSIE ROLL INDUSTRIES
Chicago, 1L. 60629
(773-838-3400)

Tootsie Rolls
Fruit Rolls
Frooties
Dots
Tropical Dots
Crows
Tootsie Pops
Tooties Peppermint Pops
Caramel Apple Pops
Fruit Smoothie Pops
Tropical Stonnz Pops
Child's Play

CHARMS COMPANY
A division of Tootsie Roll

Blow Pops/Super Blow Pops
Charm Pops
Zip-A-Dee-Doo-DA Pops
Fluffy Stuff Cotton Candy
Sugar Daddy Pops
Charms Squares
Charms Sour Balls
Family Fun
Pops Galore
Andes Mints
Sugar Babies

CELLA'S CONFECTIONS
A division of Tootsie Roll

Cella's Milk Chocolate Covered Cherries
Cella's Dark Chocolate Covered Cherries


CAMBRIDGE BRANDS, INC.
A division of Tootsie Rolls

Junior Mints
Charleston Chew Junior Charms


JUST BORN, Inc.
Consumer Affairs (800445-5787)

Year Round Candies
MIKE & IKE
Original Fruits
Tropical Typhoon
Berry Blast
Jolly Joes-Grape
Tangy Twister

HOT TAMALES
Original Hot Tamales
Hot Tamales Fire

ZOURS

Original Fruitz
Punch Fruitz

TEENIE BEANEE

Jelly Beans

PEANUT CHEWS

VALENINES DAY
Strawberry and Vanilla Creme Flavored MASRSHMALLOW PEEPS Hearts
Non-flavored Hearts

HALLOWEEN
MARSHMALLOW PEEPS Pumpkin, Spooky Cats and Ghosts
MARSHMALLOW PEEPS DelightFills and Cocoa Cats Snack Pack and Variety Pack Bags + MIKE AND IKE, HOT TAMALES, AND ZOURS

CHRISTMAS
MARSHMALLOW PEEPS Christmas Trees and Snowmen
Holiday Cookie Flavored MARSHMALLOW PEEPS Cutouts

TOPPS
401 York Ave. Dayra, PA 18642
(800-489-9149)

Ring Pops
Push Pops
Juicy Bugs
Juicy Drop Chews
Big Mouth Candy Spray
Flip & Dip Push Pop
Baby Bottle Pops

Gluten-Free Pancake Recipe

Gluten-Free Pancake Recipe

    Prep: 15 min. Cook: 10 min./batch

    Yield: 6 Servings

Ingredients

    1 cup brown rice flour

    1/2 cup potato starch

    1/2 cup ground almonds

    3 teaspoons sugar

    3 teaspoons baking powder GF

    1/2 teaspoon salt

    2 eggs

    1 cup milk

    2 tablespoons butter, melted

    1 teaspoon vanilla extract

    1/3 cup miniature semisweet chocolate chips, mashed banana, blue berries or your favorite topping...

Directions

    In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.

    In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.

    Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.

 With my big family of non-gluten eaters, I double the batch. This recipe is so easy my dear son makes it, before I even get out of bed! So yummy…

sweet potato brownies

   =  = smile!

 Sweet Potato Brownies

Who doesn't love Brownies, so when a friend shared this link, I also had to share it with you. If you would like to see the un- changed version you can go right to peace love and primal site. I made slight changes to her recipe. Enjoy!

Ingredients:

• 1 Sweet Potato (Baked)
• 3 Eggs, whisked
• 1/4 cup Coconut Oil, melted
• 1/3 cup Raw Honey, sugar or natural maple syrup
• 1/2 cup Dark Chocolate Chips 
• 3 tablespoons Coconut Flour
• 2 tablespoons Cocoa Powder
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Vanilla Extract
• 1/4 teaspoon Cinnamon
• pinch of salt

Instructions:

1. Bake the sweet potato. Preheat oven to 425 degrees, puncture  sweet potato with several holes to allow for proper cooking. Bake for 25 minutes or so, until it is soft. once cooked, reduce the oven temperature to 350 degrees.
2. Peel the skin off the sweet potato and mash.
3. Combine the sweet potato mash with all the wet ingredients: coconut oil, honey, vanilla, and whisked eggs.
4. Now its time to add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, and salt.
5. Fold in the chocolate chips so they are in every brownie bite!
6. Pour the batter into a greased 8x8 baking dish
7. Bake 30-35 Minutes...until the center is done
8. Let it cool

 http://peaceloveandprimal.blogspot.ca/2012/05/sweet-potato-brownies.html?spref=fb

Gluten Free Banana Bread

Coconut flour banana bread

Banana bread

gluten-free, high fiber
What you need:

• 2-3 very over-ripe bananas
• 1/3 cup butter, plus more for pan
• 6 eggs
• 2 tablespoons honey
• 1 tablespoon vanilla
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup nuts (optional; I used sliced almonds)

How to do it:

1.  Melt butter. Stir in eggs, bananas, vanilla, & honey.
2. Add flour, cinnamon, salt, baking soda, & baking powder.
3. Gently mix in nuts
4. Generously grease a bread pan, then pour in batter.
5. Bake at 350° for about forty minutes, until a knife comes out clean. This won’t raise like the traditional stuff does, but I personally found it just as tasty. This recipe was from one of my Bible study friends. I love Banana bread, hot outta the oven slathered in butter, yum! Hope you enjoy this great substitute!

Chi spice Coconut muffins

You had me at Chi, honey!
 Fall makes me want to bake. Gluten free baking is a whole new adventure, and I love adventure so here is another recipe from my Bible study friend.

She came across it as a Chi Spice Coconut Flour Cupcake recipe by The Urban Poser. It has been adapted, and is more a muffin type delicacy, yumm Gluten free is getting a whole lot better!

Coconut Spice Muffins

1/2 Cup Coconut Flour

1 1/2 Tsp. Cinnamon

1/2 Tsp. Ground Ginger

1/4 Tsp. Ground Cloves

1/4 Tsp. Nutmeg

1/4 Tsp. Salt

1/4 Tsp. Baking Soda

5 Eggs

1/2 Cup Coconut Oil, Melted

1/2 Cup Raw Organic Honey or regular

1 Tsp. Vanilla Extract

1. Preheat oven to 350 degrees and line baking cups with cupcake liners. 

2. Sift together dry ingredients in a bowl.

3. In a separate bowl, mix together wet ingredients. I mixed them on high with a hand mixer until they were really well combined.

4. Reduce speed to low and mix in the dry ingredients while continuing to beat. 

5. Once the mixture is well combined, pour into your cupcake pan filling each about 2/3 of the way.

6. Bake for 25 minutes.

7. Let cool.

Enjoy!

Chocloate cupcakes gluten free, oh ya baby!

Oh love of my life, I have found you, finally! 
You think I am joking, but seriously, I assure you I am not.

 A woman from my Bible study shared this recipe originally from  The New York Times blog, Bitten, and man oh man I thought this could not be Gluten free. It was soft moist and oh, so heavenly, I ate two.

Try this recipe you will not EVER buy dry, gritty cup cakes again!

Chocolate Cupcake

¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt Or just regular salt will do.
½ teaspoon baking soda
3 eggs
¼ cup grape seed oil
½ cup agave nectar- You can use maple syrup or honey.

1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
2. In a large bowl, blend together eggs, oil and agave
3. Blend dry ingredients into wet thoroughly
4. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
5. Bake at 375° for 20-22 minutes
6. Cool and cover with chocolate frosting or leave plain they are good wither way!
7. Serve

Makes 10 cupcakes

Gluten free stuffing

Yumm the taste of home made stuffing, yep nothing better!

You too can have your favorite stuffing and here is the recipe, tried and true..Gluten free too..

Happy Thanksgiving friends!

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper


Sautee the onion and celery in oil until they are translucent.
 Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and  ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves six to eight people, depending on their appetite for stuffing. Yumm! Enjoy your stuffing friends!

Gluten free oatmeal cookies

Gluten Free oatmeal cookies
 ( By Teri Gruss, MS, About.com Guide)

This is one of the baking recipes we want to try this week, let me know if you try it and if it works out for you! we bake every Tuesday, if you care to drop by!

This gluten-free oatmeal cookie is loaded with terrific toasted coconut and fresh ground gluten-free oat flour. Make a double batch of dough and refrigerate or freeze for convenient, crunchy, toasty gluten-free cookies anytime.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/2 cups toasted unsweetened large flaked coconut
• 1 1/4 cup freshly ground gluten-free rolled oats (see cook's note)
• 1/2 cup tapioca starch
• 1/4 cup all purpose gluten-free flour mix
• 1 teaspoon guar gum
• 1/2 teaspoon xanthan gum
• 1 1/2 teaspoon baking soda
• 2 cups firmly packed brown sugar
• 1 1/2 cups butter OR 3/4 cup butter and 3/4 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon GF coconut extract
• 4 1/2 cups gluten-free rolled oats (this amount goes into the batter at the end of prep)
• Cook's Note:
• You can use packaged gluten-free oat flour in this recipe or you can easily prepare your own by grinding gluten-free oats in a clean coffee bean grinder. To prepare 1 1/4 cups oat flour, add approximately 1 1/3 - 1 1/2 cups of gf oats in small batches and pulse to grind.

Preparation:

Preheat oven to 350º

Line a large baking sheet with parchment paper or lightly oil.

1. Toast flaked coconut on a large baking sheet for about 5 minutes or until golden. This burns every quickly so watch carefully.
2. In a mixing bowl cream butter, sugar, eggs and extracts until light and fluffy.
3. In a separate bowl, mix all dry ingredients together. Whisk until blended.
4. Add dry ingredients (except rolled oats and toasted coconut) to sugar mixture and beat on low just until dough is well blended.
5. Stir in rolled oats and toasted coconut.
6. Use a 1/8 cup measuring cup or a measuring spoon to scoop dough and drop on prepared baking sheet. Space cookies at least 2 inches apart.
7. Bake for 15 minutes or until golden brown. Cool on baking sheet briefly before tranferring to a cooling rack.

Tip: Use a small electric coffee bean grinder to make fresh oat flour. Add 1/2 cup at a time to the coffee bean grinder and briefly pulse until rolled oats are ground.

Makes about 28 large, 3 inch cookies.

Tip:

Can cut sugar to 1 1/2 cups without a big difference in taste.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Chinese Fried Rice

About This Recipe

"This Chinese fried rice has the flavor those other recipes are missing.
 Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns."

Ingredients

• 3/4 cup finely chopped onions
• 2 1/2 tablespoons oil
• 1 eggs, lightly beaten ( or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• 1/2 cup finely chopped carrots ( very small)
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated ( preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce ( add more if you like)

Directions

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired. Enjoy!!

Gluten-Free, Dairy-Free Fudge Pops

MAKES 8

  Yummmy!

 

I am craving chocolate fudgsicles, so I looked up this recipe and will be trying it tonight for sure. So no sad faces if this does not work for you because it has not been "Country Girl" tested yet! :-)
Hope you enjoy!

Celebrate summer with this revamped version of classic fudgsicles. They're easy to make and fun to eat. If you don’t have plastic Popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).
3 cups unsweetened lite coconut milk
½ cup honey or agavé nectar, extra to taste
¼ cup + 2 tablespoons arrowroot
    starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate,
    chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract
1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.
2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.
3. Pour into 8 Popsicle molds or small paper cups. Allow to cool slightly and insert Popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.
4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.

This recipe is from  Living Without, thanks!

I just could not come up with a Bible verse for this one....any one want to try?? Hey No glutton ones OK!