My Food Allergy Family

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF! 4 slices of Udi's GF white sandwich bread   1 lb GF bulk sausage, browned and broken up  (I use Ingles Markets Gluten Free Italian Bulk Sausage) 1 cup shredded cheese 6 eggs 2 cups milk Tear bread into pieces and place in bottom of baking dish. Sprinkle cooked sausage over bread. Sprinkle grated cheese over sausage. In a separate bowl, whisk eggs and milk together. Pour over bread, sausage, and cheese. Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper.  Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done) Enjoy!

I love Greek yogurt, so when I saw this muffin recipe from Drizzle Me Skinny I had to try it. I substituted GF flour and they turned out just fine :)   This has become my go to breakfast! Here's the simple recipe... 150 g Dannon Light and Fit Greek Yogurt Strawberry Cheesecake flavor. You can also you Vanilla flavor instead. 1 egg 1 egg white 1 banana, mashed 1 tsp vanilla extract 2 tbsp brown sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 cup GF flour (I use Betty Crocker All Purpose Gluten Free Rice Blend) 1 cup fresh strawberries, diced Preheat oven to 350 degrees In bowl, beat together egg, egg white and brown sugar. Add in yogurt, mashed banana, and vanilla. Beat for 1 minute more. With spoon, stir in GF flour, baking powder and baking soda.  Gently fold in diced strawberries. Spoon batter into greased muffin pan. This recipe made 6 muffins for me. Bake for 25 minutes. Cool. I like to cover these in the muffin pan and keep in the fridge for breakfa...

This crustless sausage spinach cheddar quiche is just so incredibly yummy! Simple ingredients, simple steps, but amazing flavor!          4  eggs 1 cup   milk 1 lb gluten free Italian bulk sausage (I use Ingles Markets brand) 1 container fresh organic baby spinach 1-2 cups   sharp cheddar cheese, grated  1/2 or 3/4 tbsp onion powder (I use McCormick brand) Salt and pepper, to taste Brown and break up the sausage until it is cooked and no longer pink. Drain and set aside Cook spinach. This doesn't take long at all...just melt some butter in pot or deep pan, add spinach. Cover and cook over medium heat for just a few minutes till done. Drain liquid from spinach and set aside. Preheat oven to 375 degrees. In large bowl combine sausage, spinach, eggs, milk, cheddar cheese, onion powder and salt and pepper. Stir till combined. Pour the quiche mixture into a greased pie plate. Place in oven and cook for 30-35 minut...

Pam from  imaceliac.com  shared a delicious recipe for Sour Cream Blueberry Muffins. The recipe is simple and sounded great.  We are trying to cut down on sugar, so I wondered what would happen if substituted honey for the sugar called for in the recipe.  So I studied up on how to do this, gave it a try...and the muffins turned out so great!!  Here's the recipe... Ingredients: 1 1/2 cups gluten free all purpose flour (I use  Betty Crocker  GF all purpose rice blend) 1/2 tsp salt 2 tsp GF baking powder (I use  Clabber Girl ) 1/3 cup natural applesauce 1 tsp GF vanilla extract 1 egg 3/4 cup honey 1/2 cup sour cream 1 cup frozen blueberries Preheat oven to 375 degrees. In large bowl, combine all ingredients except blueberries.  Now when you dump all this in the bowl, it will look like a hot mess, but trust me, it will turn out just fine! Using a hand mixer, mix ingredients till well combined.  See, now it l...

Gluten free baking can sometimes feel like a guessing game!  Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does!    David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!!  Here's the recipe: 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend) 1 1/2 cups white sugar 1 tsp salt 4 tsp baking powder 2 tsp ground cinnamon 2/3 cups vegetable oil 2 eggs 2/3 cups milk 3 Granny Smith apples, peeled and grated Preheat the oven to 375°F. Grease a muffin pan.  Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined.  Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix.  Pour in the apples and stir them in gentl...