Sharing Gluten Free Recipes

So I was recently told that I haven't been sharing my gluten free recipes.  :(

My bad.

I basically use my recipes but substitute gluten free flour when my recipes calls for flour.  I have found that King Arthur's Gluten Free All-purpose Flour works well cup for cup.  I think my favorite GF All-purpose flour is in a Blue Bag called Dakota.  I find this one at a local Country Nutrition Store.

Jackie, from Blessings Overflowing, is friend of mine that has been cooking allergy free for her son.  You can't go wrong with her recipes.  (If you do not have egg or dairy allergy, you may use your 'normal' ingredients.)  I have tried a lot of her recipes and we enjoy the Chocolate Pumpkin Cake and the Chocolate Chip Cookie Bars.

I also get recipe ideas from Make it and Love it.  She is also a gluten free cook.

Want a recipe for your crockpot?  No problem!  Here is a site where I look:  A Year of Slow Cooking.  She even tells you what/how to make it gluten free.  I think I will be trying this Gluten Free Oreo Cheesecake Slow Cooker Recipe next...yum!

I will try to post actual recipes that I use.  I guess that means that could be a New Year Resolution for me in 2014.

Barbecued Chicken (Freezer & Crockpot Meal)

Lately, I have been asked for a few of my recipes. Here is one of my favorite because I freeze it, thaw it, and then cook it in the crockpot. Enjoy...

Barbecued Chicken for Buns (Crockpot & freezer meal)

6 cubed boneless, skinless chicken breast halves

2 cups chopped celery

1 cup chopped onions

1 cup chopped green bell peppers

4 tablespoons butter

2 cups ketchup

2 cups water

2 tablespoons brown sugar

¼ cup white vinegar

2 teaspoons dry mustard

1 teaspoon salt

24 sandwich buns

In large bowl, stir together all the ingredients excepts for the sandwich buns. Pour into a labeled 1 gallon bag and freeze. Slip the buns into 2 more 1 gallon freezer bags and attach to the chicken bag.

To serve, thaw the barbecued chicken and the rolls. Pour the chicken into a slow cooker, cover, and cook on low for about 6 to 8 hours. Stir the chicken until it shreds. Pile the shredded chicken in the rolls and serve.

NOTE: This may be frozen as two or three entrees instead of one large one.

Serves 16 to 20