Easiest supper ever!

Monica says:

My sister, Maria, and I went to Sam’s Club last week to pick up a few necessities.

Well, if you’ve never been to Sam’s or a “warehouse” store like it, then you can only imagine that it is nearly impossible to stick to your list!

Strolling through the huge aisles, you see so many items that would be great to buy, but are so NOT necessities.

With more and more gluten-free items hitting the grocery stores, supermarkets, and retailers, I suppose Sam’s is getting in on the action, too. But the two purchases that I made were very good, indeed!

The first was gluten-free orzo pasta! Daria and I have never seen it in the store before and needless to say, I was super excited!


Thanks, Delallo’s!

The second was the jar of roasted peppers …. A medley of green, and yellow peppers.

Once again, thanks, Delallo’s, which by the way, is an awesome Italian marketplace in Jeannette, PA! Lewie and I have visited there and you feel like you are in an Italian food heaven!!

The jar of peppers had a recipe right on the jar’s tag…all I had to do was substitute the whole-wheat orzo for the gluten-free and voilà!


Supper is born!

When I got home, I ran to Tarone’s Italian Market in town, and purchased some mild Italian sausage (we don’t do HOT sausage) to round out my ingredients! All the rest I had at home!

I just followed the instructions on the label and here’s my easy supper!



We thoroughly enjoyed this meal and will definitely make it again….I split the orzo packages with Daria and gave her the peppers so that she can try it, too!


So, make it an Italian night….a simple Italian night!

And don’t forget the wine!


© 2015, Monica of glutenfreedoubletalk

Happy birthday, dear blog!

Monica and Daria say:

Hear us singing in the most melodious voices!!

♪♫•*¨*•.¸¸ ¸¸.•*¨*•♫♪ Happy Birthday to you ♪♫•*¨*•.¸¸ ¸¸.•*¨*•♫♪…Happy Birthday to you ♪♫•*¨*•.¸¸¸¸.•*¨*•♫♪… Happy Birthday Dear Blog ♪♫•*¨*•.¸¸ ¸¸.•*¨*•♫♪… Happy Birthday to you! …♪♫•* ✌ and many more ♥♥


We can’t believe that one year has passed since this adventure began! And we are so happy that we are able to continue sharing our gluten-free lifestyle with all of you!

So raise a glass of cheer with us and yell “Opa!”

Thank you for your continued support and readership….we truly appreciate each and every one of you!

p.s. gluten-free strawberry cheesecake was part of our celebration!!

Get your apple pie on!

Monica says:

Nothing tops off a meal like a piece of pie.

Truth be told, I prefer pie to any other dessert…I just love the crust and fillings and the fact that pie can be served à la mode ….it doesn’t get better!


So when I looked in my refrigerator’s fruit bin and realized that I had way too many Granny Smith apples, I decided to take care of the problem.

My solution?

Bake an easy apple pie!

This recipe calls for a bottom crust only so you can make your pie crust from scratch or buy a ready-made one! Your choice!

We previously posted a recipe for a gluten-free pie crust so if you want the recipe go to our post on this blog, “It’s National Quiche Lorraine Day!” which includes “Mom’s Water Whip Pie Crust”   

And now time to make your tummy happy!


Open-faced Apple Pie

Preheat oven to 375˚ and prepare a gluten-free pie crust for the bottom of your pie.


6 large Granny Smith apples, cut into 1/8” slices

¼ cup light brown sugar

2 T granulated sugar

sprinkle of Turbinado sugar

2 T Arrowroot starch

1 fresh lemon, zested

1 T fresh lemon juice

2 T orange juice

1 tsp cinnamon

¼ tsp nutmeg

2 T melted butter

1 pie crust (bottom only)


Once you’ve made your pie crust and placed it in the pie plate, cut your apples and set aside.

Next, combine the light brown sugar, granulated sugar, Turbinado sugar, Arrowroot starch, zest of one lemon, lemon juice, orange juice, cinnamon and nutmeg in a large bowl. Mix well. Add apples to coat and let rest for 10-20 minutes, stirring at least 2 times.

Once the apples have become coated, place the mixture into the crust. Pour the melted butter evenly over the top.

Place the pie pan on a rimmed baking sheet.

Bake 20 minutes @ 375˚ and then reduce the temperature to 350˚. Continue baking until apples are tender, about 45-50 minutes or so.

Cool on a wire rack.


Serve with whipped cream or ice cream….whatever your little heart desires!


Just enjoy!

© 2015, Monica of glutenfreedoubletalk   whisks







Too cute to eat….but you must!

Monica says:

This post is in honor of my two precious girls….Claudia and Daria!

When they were little we had yet another Easter tradition of baking Easter bunny cookies….a great sugar cookie that melted in your mouth.


The original recipe came from a cookbook that my Mom had given Lewie and me for our bridal shower. A wonderful cookbook, Better Home and Gardens All Time Favorite Recipes, copyrighted in 1979, (we were married in 1981), that we’ve used countless times over the years. It is so worn and somewhat falling apart, but very loved and still relevant!

I distinctly remember making these cookies from that cookbook for the first time.

Filling in at our local library for the children’s librarian that was out on pregnancy leave, I was celebrating Easter storytime with the littlest library patrons and wanted to make cookies for our session. So my Mom and I decided to try this recipe, and it became a classic.

Did I mention that while filling in for that librarian, I became pregnant, too?

Yes, it was with Daria!

Years later, when Daria and I changed our diet, we needed to find a recipe to replace our delicious bunny cookies. After many recipes and taste-testings, we are happy with this one!

This recipe is adapted from Easy Gluten-Free Baking by Elizabeth Barbone, which we highly recommend for your cookbook library. In her book it’s called “Jam Sandwich Cookies” and I have made these in rounds and hearts with strawberry jam and sprinkled with powdered sugar, but these bunny heads are just the cookies…no fuss, no muss!

I also use brown rice flour for mine, not the combination of flours that she suggests.

So, see what you think!

Easter Bunny Sugar Cookies

Yield: about 3 dozen

Dry ingredients:

3 ¼ cups brown rice flour

2/3 cup granulated sugar

Wet ingredients:

2 sticks cold butter, cut into bite-sized chunks

1 large egg

3 T milk

2 tsp vanilla

Easter colored M & Ms


Place dry ingredients into a food processor and pulse a few times until ingredients are mixed.

Next add butter into the mixture and pulse until butter is cut into small pieces and you see pea-like texture. Then add milk, egg and vanilla.

Process until a dough forms (it will be somewhat crumbly).

Once you see the dough coming together, remove from processor and divide it in half. Place each part in wax paper and wrap. Place the two wrapped pieces in a plastic zip-lock bag and refrigerate for at least 4 hours or overnight.

Preheat your oven to 350˚ and place parchment on two baking sheets.

Unwrap your dough and let it sit on your counter for at least 5 minutes before attempting to roll out.

Lightly flour your counter with rice flour and cut a small piece of dough from the half. It may be very crumbly at first, but the warmth of your hands will help keep it together. Work the dough until it is able to be rolled out. Roll dough to about an 1/8 of an inch thick and cut out bunny heads with cutter. Place 3 M & Ms on each face for eyes and nose.



Place on baking sheets and bake for approximately 10 minutes. I always turn my baking sheet after 5 minutes to ensure even baking.

Remove from oven and let cool at least 5 minutes before placing on wire racks to cool completely!


I will caution you, however….these cookies are EXTREMELY fragile and I must confess that nearly one third of my 39 cookies lost “their ears” this year! Yes, they broke off during my transferring them from the baking pan to the wire rack to cool….NOT happy!


But the taste is delightful, so whatever!


When the girls were little, we meticulously wrapped one ear per bunny with narrow ribbon to make them look oh so cute!

I miss those days….too bad children have to grow up!

This year I only wrapped one for this picture….the old arthritis took enough beating in the rolling today!


Wishing all of you a very happy Easter and a delicious one, too!



© 2015, Monica of glutenfreedoubletalk




The tradition continues!

Monica says:

It just isn’t Easter in our household unless I make Easter pie!

You may or may not be familiar with this Italian pie that is a savory, quiche-like wonder that evokes strong memories for me!


When I was a little girl, my sisters and I would walk down the street to see our beloved Aunt Kate, my Daddy’s older sister, who was the “Queen of Easter Pie!”

Since my Dad lost his Mom at six weeks of age, my Aunt Kate became his surrogate mother and we, in turn, developed a strong bond with her, our “grandmother” figure … she was the best!

She LOVED opera and almost every Saturday we would go to visit and sip soda (we never had it at home!) while we listened to Aida and other operas on the radio, while Aunt Kate sipped her beer. Aunt Kate was 100% Italian and made the best food…we are lucky to have some of her finest recipes!

The tradition in my family, as a child, was to eat your last piece of Easter pie right before midnight on Holy Thursday. Since we didn’t eat meat during Lent on Fridays, and of course, the next day was Good Friday, you certainly couldn’t have any Easter pie then!

So you filled your tummy and then waited….until you could savor the next piece! Torture!

Needless to say, Aunt Kate’s Easter pie was legendary in the family. She taught our Croatian mother to make it and since my Mom was a great baker, she really did quite well.

So, again, it’s really not Easter, unless there is Easter pie in the house!

I’ve continued the tradition with my girls and they enjoyed this delight their whole lives.

A few years ago when our Claudia was vegan, she asked me if I could possibly figure out a way to make a vegan Easter pie! And while I made everything vegan for most holidays if she was coming home…Easter pie with all of its meats and cheeses just wasn’t going to happen!

I have been able to make Aunt Kate’s recipe gluten-free since I don’t make a crust. The original recipe calls for a very lovely egg crust (top and bottom), but I simply found it easier to omit it all together, and make mine like a quiche.

So far, no complaints….just so long as the Easter pie appears ready to be eaten in our refrigerator!


The post is in honor of my Daddy, who would have been 92 today! We lost him to cancer at age 57, and he never got to see me marry my Lewie, or meet my precious girls, and three more of his wonderful grandchildren.

There isn’t an Easter that goes by, that I don’t recall all of the great memories of food and fun as a little girl with my family.

Thanks, Daddy and Mommy, and special thanks to Aunt Kate for this amazing recipe!


Aunt Kate’s Easter Pie


1 ½ lb of ham

1 ½ lb of hot or mild Italian sausage (out of the casing)

3 lb fresh ricotta cheese

¼ cup Italian Romano Pecorino cheese (grated)

3 whole eggs

3 egg whites

Handful of fresh parsley or 2-3 tsp dried parsley

Dash of pepper

3 hard-boiled eggs, chopped


First, you must cook 1 ½ lb of ham and when cool, cube it into bite-sized chunks. Next, brown 1 ½ lb of hot or mild Italian sausage out of the casing. Cool on a paper towel-lined dish.

Meanwhile in a very LARGE bowl, mix the ricotta cheese, Romano Pecorino cheese, 3 whole eggs, 3 egg whites, parsley, pepper and 3 hard-boiled eggs.

When the mixture has been thoroughly combined, add the ham and sausage, along with the hard-boiled eggs.

Divide the combined mixture into 3 pie plates.

Bake @ 350˚ for 45 minutes to one hour. Remove from oven and cool on wire racks.



Since the original Easter Pie recipe has a crust, I thought I would share it with you here, even though it is NOT gluten-free!

6 cups flour

1 cup Crisco

4 eggs

Lukewarm water (you have to add a little at a time)

Blend all of the above and roll into 6 round pieces….each pie gets a bottom and a top. My Aunt Kate used to save the egg yolks (from the whites that were used for the inside of the pie) to brush the pie crust tops.

She also added ¼ lb of tuma cheese, thinly sliced, which holds the crust to the inside of the pie…you layer this cheese on top of the cheese and meat mixture.

Maybe some Easter if I am especially ambitious I will try to adapt the crust recipe to be gluten-free, but to be honest, it is great without it!



I hope you enjoy your Easter….

I will be eating a piece today wishing my Daddy a happy birthday in heaven!

© 2015, Monica of glutenfreedoubletalk







The Real Deal With Gluten-Free Cheerios

This is a must-read for all of you who grew up with the iconic cereal, Cheerios!

April Peveteaux wrote this great post to update the celiac community about one of our favorite breakfast cereals…great job, April!!

Thank you!

Gluten is my Bitch

gluten-free cheeriosHello peeps! I’m freshly back from Minneapolis where General Mills is cooking up some gluten-free business. If you took part in the lively Facebook thread, you know that GM is changing the way Cheerios are made and as of this fall, 5 varieties of Cheerios will be gluten-free: Original, Honey Nut (woot!), Multigrain, Apple Cinnamon and Frosted.

Naturally, those of us who have celiac disease and other intolerances, allergies, and darn good reasons to stay away from gluten, are wondering two things: Is it safe? How does it taste?

Well, I can answer one of those questions.

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