Journal of a Busy Mom

living one day at a time

Cinnamon Raisin Gluten Free Bread Pudding

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Adapted from a recipe by Stacy Myers Crock On!

I’m always looking for yummy desserts to try out. I especially like it when I can use my crockpot. My challenge is that I have to bake and cook gluten free. So, here I am trying to adapt yet another recipe to fit our lifestyle. It turned out pretty good!

Cinnamon Raisin Gluten Free Bread Pudding

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Ingredients:

6 cups day old bread cubes (I used gluten free bread)

½ cup raisins

4 eggs

1 cup whole milk

½ cup brown sugar

1 ½ teaspoons vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons maple syrup

 

Steps

Butter a 3-4 quart crockpot VERY well. Place ½ of the bread cubes in your crock. Sprinkle with half of the raisins. Place the rest of the bread and raisins on top the first layers. In a mixing bowl, combine eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk. Pour evenly over the bread cubes. Press down gentle with a spoon to coat all pieces of bread with egg mixture. Cover and cook on high for 1 ½ -2 hours or until set. Test with a knife-slide a knife into the center. If it comes out clean, your pudding is done. Drizzle top with maple syrup.

 

For next time:

I am going to mix the bread with the egg mixture in a bowl and then pour it all in. I had a hard time getting all the pieces wet.

Also I only cooked 1 ½ hours and I think 2 hours would have been better. I like it more firm.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia

Sending my Celiac Son to Camp

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My son is going to Hume Lake Christian Camp this summer. I have been very nervous about it. Ironically, I am more nervous about sending my son with celiac than I was sending my daughter with diabetes.  I guess I worry that he will end up not eating. He is very wary of anything that mom (that’s me) has not approved. He has been well trained in the act of saying “No thank you” when he is not sure if something offered is gluten free. So I called the camp and to my delight they have a gluten free MENU!!!

He will get to have gluten free pizza, pasta, pancakes, and his favorite Ps. He will have to pick up his food in a designated area apart from the other food. There are times when the choices are not great, but for the most part he will be fine! He looked at the menu and was happy! That makes me happy.

I really am glad more and more places are doing this. It makes life so much nicer for those of us dealing with celiac disease. Even more, it give us parents the peace of mind that our kids will be okay.

Yeah Hume Lake!

Gluten Free Banana Chocolate Chip Muffins

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I just found the yummiest gluten free banana chocolate chip muffins. Even my picky eaters gave it a thumbs up. I can’t stop eating them.

Surprisingly I found on Betty Crocker’s website. Here is the link

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1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch flour
1/4 cup sweet white sorghum flour
1/4 cup garbanzo and fava flour
1/2 teaspoon xanthum gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup vanilla almond milk
1 cup mashed ripe bananas (2 medium)
2/3 cup packed brown sugar
2 teaspoons pure vanilla
1/2 cup miniature semisweet chocolate chips
  • Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
  • In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

I am sharing this recipe on Gluten Free Wednesdays.

Ligia