I for one am so excited when I receive new links with information about eating gluten-free. Rice Chex cereal went GF earlier this year and I have been waiting for Corn Chex to follow as it’s one of my FAVORITE cereals! Well, finally …. Corn Chex is Gluten Free! Be sure to scroll down for a delicious GF dinner idea from one of my readers, Stephanie. But, first, a few more links for you today!

Gluten Intolerance Group (great for finding places that have gluten free things)
http://gluten.net/

Gluten Free Pass-Over Meal:
http://www.cjnews.com/index.php?option=com_content&task=view&id=16480&Itemid=86

Learn how to make hospital stays safe
http://gluten.net/downloads/print/Hospital%20Stays%20Made%20Safe.pdf

Gluten Free Lipstick:
http://blog.triumphdining.com/glutenfree/archives/gluten-free-lipstick

Gluten-Free Dinner ideas
http://glutenfreeinutah.blogspot.com/2009/03/gf-dinner-ideas.html

Health Benefits and Aloe Vera Juice (Gluten Free Blog)
http://www.whattofeedyourkids.blogspot.com/2009/03/health-benefits-of-aloe-vera-juice.html

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Salmon Patties
 
1 cup mashed potatos (with milk and butter)
1 6oz can salmon, drained, bones removed
1/4 cup finely chopped onion
1/4 cup GF oats
parsley
pinch of salt
pinch of pepper
1 egg, separated
2 tbsp. oil
 
In a medium bowl, combine potatoes, salmon, onion, oats, parsley, salt, pepper, and egg yolk; mix well.  Beat egg white until stiff peaks form.  Fold into salmon mixture.  Shape into six patties.  Heat oil in a skillet; fry the patties over medium heat for 3-4 minutes per side or until lightly browned.
 
And this recipe goes great with my baked rice pilaf:
 
Baked Rice Pilaf
 
1 stalk celery
1 small onion
1/2 green pepper
1 carrot
1 1/2 cups uncooked rice
2 1/2 cups GF chicken broth
1 1/2 tbsp. butter or margarine
1/2 tsp. salt
1/4-1/2 tsp. garlic powder (depending on your taste)
dash ground pepper
 
Chop vegetables.  Combine all ingredients in a 2-quart baking dish, stirring well.  Cover and bake at 350 degrees F for 1 hour.
 
And while I’m on a roll (hahaha), here’s one of my FAVORITE GF desserts:
 
GF Pineapple Upside Down Cake
For topping:

½ cup brown sugar

1 16-oz can pineapple slices (you will need 6 slices)

1 small jar maraschino cherries (optional, but nice)

Ingredients:

2/3 cup cornstarch

2/3 cup potato starch

2 tsp. Baking powder

½ tsp. Salt

1 tsp. guar gum

2/3 cup sugar

1 egg

3 tbsp. Oil

1 tsp. vanilla flavouring

½ tsp. baking soda

¾ cup milk

Directions:

Preheat oven to 350*F.  For topping, sprinkle brown sugar on bottom of greased 8-inch round cake pan.  Place 5 rings of pineapple on top of brown sugar in a circle pattern.  Place remaining slice in the middle.  Arrange cherries in “triangle” areas where pineapple rings meet and also in centre of each ring.  Set aside.

For cake, in medium bowl, combine all ingredients except milk.  While stirring, slowly add milk.  Be sure all lumps are removed.

Pour batter atop pineapple/brown sugar in baking pan.  Bake 25-30 minutes, until toothpick inserted in middle of cake tests clean.  Allow to cool for a few minutes before inverting baking pan onto serving plate.  Serves 6.