Celiac Disease | Life on a Colorado Farm

Boy, am I ever tired! Yesterday about did me in…way too much to do. But really I’m not complaining, just tired.

Everything turned out wonderful, although at that time I get concerned that I won’t get my part done, plus all the other stuff that needed put in place.

But it did.

Even my gluten-free birthday cake turned out very good. I’ve been cooking gluten free for four years now (after years and years of being sick we finally found out Terry, Misty (our youngest) and Linkin all have Celiac Disease.

Talk about a learning curve…cooking and eating without any form of gluten (grain or man-made chemicals) has been something else.

We just all went gluten-free, it’s so much easier that way…I didn’t want to cook one way for some and one way for another. Learning to make bread — I gave up and just buy Udi’s products — and moist birthday cakes has been hard.

I have finally made it! I can proudly say the Birthday cake was lush and moist!

So today I hope I can get done some stuff that “I” need to get done. A lovely day to do it in…tomorrow we will have wind and the next day the temps are to plunge 20* and be horribly cold with some rain.

Have a productive Monday everyone! See you in the morning!

Linda

Two years ago we found out why Terry really has never felt good and why he was so sick. Had been sick for years, why he even remembers really not feeling good as a little kid. Anyway, it turned out that he has Celiac Disease.

Since Celiac Disease is never really cured, but controled through diet, I had to learn how to cook all over again.

Boy, did I make some pretty nasty tasting food during my learning process, but finally today I can say I can now make some good tasting stuff.

Then on Saturday I finally figured out how to make a really good cracker! Crackers have been so hard to give up, and the ones in the stores are so tasteless and expensive I gave up on ever having crackers again.

So if you like Goldfish here is a really good recipe for you! I adjusted the flour so if you can eat gluten you can still make these delightful little crackers.

Homemade Goldfish like Crackers

1 1/3 c unbleached all-purpose flour (for the gluten free person–1 1/3 c all-purpose gluten free flour (I used King Arthur) and 1 tsp xanthum gum)

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

If you are using gluten free all-purpose flour sift all the above together three times. This gets air into the mix. If you are using regular flour you only need to sift once.

In a food processor pulse the flour together with 6 Tablespoons of unsalted butter, diced, until combined. Add 1 8-ounce shredded triple cheddar cheese package or cheddar of your choice until finely chopped. Process in 2 egg yolks and 2 Tablespoons water until the mixture forms a ball.

Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper until 3/8″ thick. Peel off the wax paper and stamp the dough with your choice of cookie cutters. I used tiny little leaf cutters as I was thinking fall. 🙂

Place the crackers on greased cookie sheets.

Freeze the crackers on the cookie sheets for 15 minutes. (This is the secret). Meanwhile, preheat the oven to 325 degrees F. Move the cookie sheets to the oven and bake for 20 minutes. Cool the crackers on racks. Store in an airtight container.

The cracker puffs up into cute little shapes.

I hope you enjoy these delightful little cheesy crackers as much as my family does.

Since three of our children and three of our grandchildren all have some form of gluten intolerance they are all really excited that Mom/Grammy has figured out crackers!

Linda