Tuesday, November 2, 2010


Hello Everyone! My name is Amy and I am a Celiac. Sounds like a ten step program, eh?
My journey to become gluten-free was definitely a self-help program, that took approximately 20 years. My story is like many other Celiacs, I was a sickly child, who could not gain weight. I was a teen in the 80's, struggling not only with self-image issues, but with chronic diarrhea, and nausea. When I was 18, I was able to talk to a nutritionist about my problem, and she suggested an elimination diet to weed-out the offending food. I took her advice and found wheat/gluten to be the culprit. I'm hoping that through this blog I can offer support,and share what I have found, to help those who are struggling with this disease.

Most of you that are new to this journey, have been to your local grocery to check out the gluten-free isle. I can assure you that 20 years ago, you could not locate rice flour in the grocery store, and if you found a clerk to ask, they would look at you quizzically. Celiacs have many options today. It's nice to see that some companies, such as Betty Crocker,(check out their Asian Hamburger Helper and GF Bisquick mix)and big box stores, such as Walmart, taking notice of us.
For my first post, I want to share a delicious recipe for those mouth-watering cheese biscuits from Red Lobster, called Cheddar Bay Biscuits.

Cheddar Bay Biscuits

1 box of Bisquick Gluten Free Baking Mix

1 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Butter/Garlic baste:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter, in a medium bowl using a pastry cutter or a large fork. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, mixture will be wet.

Drop approximately ¼-cup portions of the dough onto a greased cookie sheet using an ice cream or cookie scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

Meanwhile combine, 2 Tablespoons butter is a small bowl, stir in ½ teaspoon garlic powder and dried parsley flakes. Microwave until butter is melted. Apply the baste to the tops of biscuits while hot. Makes one dozen biscuits.

Even my non-celiac family members gobbled them up. Come back tomorrow for another short-cut recipe, using Chebe bread mix!

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