The Gluten-Free Photographer and her Boatload of Lists and Tips.

I know you're gluten-free... can you help?

Lately, it's been a few emails per week, so I figured it was time to get this post finished and posted so I can help a bit more thoroughly than what I can through messages (and beyond the recipes I've posted). It warms my heart that I get so many emails about it, that so many trust me with something as huge as a food allergy knowledge. Because those who have to live with food allergies/intolerances, it is a VERY huge thing. Your entire life is formed around it. You cannot go to certain restaurants, your social events lose a bit of sparkle because you can't partake in pretty much 90% of the catered food, your kitchen is taken over by crazy-expensive food, and in some extreme cases, your entire family also has to alter what they eat for the safety and benefit of one person.

If you've been around here for awhile, you'll know I have a severe gluten allergy/intolerance (my brides always know about this just from seeing one of their questionnaires I give 'em! haha). Let's get a little bit more real here. If I eat gluten or wheat, I have instant GI issues, my face breaks out into red, itchy scales, my energy levels drop (e.g., lethargy over the next few days), and migraines pop up. I could tolerate most of those symptoms except the face breaking out. Because when my face breaks out into itchy scales, it doesn't go away for about a week. A pale girl with itchy, red scales... well, you can imagine the embarrassment and frustration, especially when you work with the "public" frequently and have to go to networking events.

When I first learned I could have a gluten allergy, it was like going through ALL the stages of grief. And I sure did went through them all.
* Denial - "That'd be like God's cruel irony on my cupcake-carb-lovin' life! It's probably the hamburger meat that's destroying my stomach!"
* Anger - "Why don't people and doctors believe me when I say I have a food allergy!? And why can't I eat my pasta?!"
* Bargaining - "Maybe if I don't eat so much bread, I can have a nibble of pasta and still feel all right..."
* Depression - "This sucks. I can't eat anything."
* Acceptance - "Oh, wow, there are a ton of foods I can eat. It's not the end of the world, and I feel GREAT."

I've been incredibly blessed over the years with very sympathetic and knowledgeable people in the local food industry. They have taken the extra effort to ensure I won't have physical reactions... and honestly, as they should. (Yeah... that one time when a catering department sent me a "glutton menu." I kid you not. If I ever have a problem with the Seven Deadly Sins, I will be sure to contact them though! :P) I strongly believe that if you're working with any kind of food, the staff should know what's in that food, and if they don't, they should know who to ask. But that's another soapbox for another day! ;)

Let's get to the good, helpful stuff! :)


[This was the first time I was able to eat gluten-free cake at one of my weddings! Jenn and Jamie were awesome! I was a little excited. :D]
NEW TO GLUTEN-FREE?
* Stay away from these seemingly innocent ingredients: soy sauce, modified food starch, wheat flour, barley, rye, beer, marinades, salad dressings that are not oil based. See more here.
* Stick with naturally gluten-free foods: vegetables, corn, rice, potato.
* Avoid foods with a million ingredients. It's just more to get lost in and likely way too over-processed anyway.
* Find community with those who also share your allergies. They will be your greatest resource. If you're a photog, join this Facebook group. If you're looking for recipes and tips, join this one.
* Be upfront and honest. Don't be shy like I was. Physical suffering is not worth the extra few minutes of looking "high maintenance" to the server or manager.
* Consider your fiber intake. You will lose a lot of fiber when cutting out wheat products. I take a gummy fiber supplement every day.
* Texture is different. Some foods do have a different texture. Anyone who has eaten wheat products before will notice it. But it's not necessarily a bad thing! When cooking for your GF friends, just note that we are used to it! Bread will automatically have a slightly denser texture... it's never completely fluffy like regular ole white bread. And cake? It's not super spongy like it's non-GF brethren. We love it just the same! :)
* Be aware that gluten can also be in non-food products. Such as moisturizers, shampoos, makeup, etc. Read the label!
* Do not be ashamed of your allergy. It's your body. You know how it feels and works. You don't have to feel crummy!
* Be prepared to repeat yourself often to loved ones who knew you pre-allergy/more relaxed food days. Thanksgiving and Christmas is a gluten minefield for me. It's still very challenging for me, and I still don't eat much on either holiday. But it doesn't stop me from saying, "No, I cannot eat that. It has flour in it." (This would be even more severe/serious if you have a child with an allergy.)
* Don't have an allergy? Be as supportive as you can. You don't have to change your entire life by any means! Just be understanding that it causes allergy folks a ton of anxiety when going out to eat with friends or over to someone's house/event. We typically have to eat a full meal at home before going out, but can feel completely out of place at the event when it's food-based. A simple veggie or cheese tray goes a long way in relieving those anxieties. :)

THE GLUTEN-FREE JUMPING BOARD TO FOODS AND RESTAURANTS!
Below, I've compiled a list of brands and places I stand by and who have shown the utmost professionalism and precautions in food allergies... and heck, are my favorites. (But as my little legal note, always consult them individually with your own cases. This is only a jumping board post to let you know there are great options out there!)

FOR EVERYDAY FOOD...
(These are tried and true brands I love. Sailing the gluten-free waters at a grocery store can get too expensive. I'm really picky about texture and flavor! Note: I do eat like a small child and don't eat spicy foods. ;) )

* Canyon Bakehouse - can be found at Target and Whole Foods
(This has now taken the #1 spot for best bread for me. AMAZING texture, squishy, and wonderful. I do wish it were a little more affordable, but the texture and best PB&Js make up for it.)

* Udi's - can be found at Whole Foods and tons of grocery stores
(Their muffins, brownie bites, frozen pizza, and more are also really delicious.)

* Annie's - can be found at Target and most grocery stores
(Best mac and cheese and bunny-shaped cookies.)

* Tinkyada - can be found at most Targets and Whole Foods
(Best rice pasta. Most others are way too gummy. If you don't have a corn allergy, go for any brand corn pasta... definitely best texture.)

* Ian's Natural Foods - can be found at most grocery stores now and Whole Foods
(Great little chicken nuggets!)

* Perdue's Gluten-Free Chicken Tenders - can be found at most grocery stores (fridge or freezer section)
(I seriously almost cried when I saw these come out. Hands down best tenders ever!)

* Immaculate Baking - can be found at Harris Teeter and other grocery stores (fridge section - where the other pre-made cookie dough is)
(Best chocolate chip cookies I've ever had. Tried and true with non-allergy people, too!)

* Hodgson Mill - can be found at Wal-Mart and other grocery stores
(The cake mixes are spot on. We use them for banana bread bases!)

* Kettle Brand Chips - can be found most any food store
(Even their "random" flavors are gluten-free, and so I'm pretty loyal to them. I can have Cheddar and Sour Cream chips again!)

* Yoplait Yogurt - can be found anywhere
(Most of their yogurts are gluten-free. They are very great about labeling it, too. **stay away from Dannon!)

* Aidell's - can be found at most grocery stores
(Lots of gluten-free meats, but I love their caramelized onion chicken meatballs most!)


FOR TRAVEL...
(These include great hotel chains or quick food options that have given great service while I travel about and can be found most anywhere. When traveling, I tend to stick to these as I've had 100% good experience with them.)

* Hampton Inn and Suites
(While no hot breakfasts for us, they always have fruit, hard-boiled eggs, juices, and (most places) Yoplait yogurt. It's a good enough complimentary breakfast that I always try to book this hotel when I can!)

* Jamba Juice
(I look at for these at airports because I know I can get my normal orange/banana smoothie for a quick morning nourishment.)

* CIBO Express Gourmet Market
(While not in every airport, they're growing in number and have great gluten-free snack and small meal options. In the Philadelphia airport, I even found a pre-made gluten-free turkey sandwich in March 2014!)

* GoPicnic Shelf-Stable Meal Packs
(I travel a LOT, and I never travel without these and always stock up at Target when they go on sale.)


FOR MEALS...
(I'm very picky about this. None of that "we just have salad" nonsense! These are local to Hampton Roads OR chains around the country.)

* Anna's Brick Oven Pizza - Williamsburg, VA
(They have a dedicated gluten-free oven. It's the best pizza here in the 'Burg!)

* Taste Unlimited - Virginia Beach/Norfolk/Newport News, VA
(Great meal options; it does vary by site. The owner has Celiac herself, so it's a fab local chain that knows what's up!)

* PF Chang's - National
(Best American-Chinese, hands down. And the servers and chefs are very knowledgable!)

* Five Guys - National
(Great burgers and fries. They have a dedicated fryer just for french fries.)

* Simply Thai - Chesapeake, VA
(They know the LaVeres well enough that I don't get strange looks when I bring my own bottle of GF soy sauce. They are VERY accommodating.)

* Andrea's Pizzeria - Chesapeake, VA
(Their new location in Edinburgh Commons has both GF pizza and pasta. The chef is really great and knowledgeable! I've always had a really friendly experience in both locations.)

* Reginella's - Virginia Beach, VA
(Great GF pasta dishes. They either use corn or rice pasta--  penne and spaghetti.)

* Burton's Grill - Virginia Beach, VA
(Great place for burgers. They make their own GF buns!)

* Y-Not - Chesapeake, VA
(The best gluten-free pizza I've had locally. 'Nuff said.)

* Jason's Deli - National
(They have my favorite GF bread, Udi's! Great gluten-free menu and sandwiches. Very accommodating.)

* Chick-Fil-A - National
(Best french fries, hands-down. Because they cook all fries in a dedicated fryer away from battered foods, you can eat your fries peacefully and without worry! As a further precaution, just ask the cashier to "red flag" it.)

* Red Robin - National
(They have a dedicated GF menu, dedicated french fry fryer, gluten-free burger buns (or lettuce wrap), but most importantly, the staff is knowledgeable.)

* Food for Thought - Williamsburg, VA
(The only restaurant I go to when in Williamsburg. Fantastic GF menu. It's the only place besides Burton's that gives a GF roll pre-meal!)


FOR DESSERTS...
This is pretty much for locals-to-Hampton Roads, but if you're ever in town, definitely check these quality folks out!

* Hummingbird Macarons - Chesapeake, VA
(Kisha's macarons are to die for. It's worth every penny.)

* Yo Mama Frozen Yogurt - Virginia Beach, VA
(Most of their flavors are GF. Just ask for their ingredient list.)

* Hansel and Gretel's - Newport News, VA
(Kimberley's GF cake pops are amazing! By special order only.)

* Flour Child Bakery - Virginia Beach, VA
(Great cake pops, cookies, and other sweet treats!)

* Extraordinary Cupcakes - Williamsburg, VA
(They use Cup4Cup Gluten Free flour... and this definitely is the best GF cupcake I've had in all of Hampton Roads. The quality in ingredients shows! Gluten-free cupcakes are only available on Saturdays, though, so call ahead!)

* Menchie's Frozen Yogurt - Williamsburg, VA and National
(They have ALL allergen information listed right on their machines. There are no questions or guessing games. Love it!)


Whew, I hope this boatload of information has been helpful! It will be added and updated as needed. Feel free to post any questions you might have!

** LAST UPDATED: March 2014

Gluten-Free Cranberry Chocolate Granola Bars | The LaVere Altered Cookery

I miss granola bars like something fierce. The chewy kind. The yummy, yummy chewy melt-in-your-mouth on-the-go granola bars.

So while wandering aimlessly on Pinterest, I came across a homemade granola bar recipe that stopped me in my tracks. Less than 10 ingredients? All ingredients that were in my cabinet? A recipe that could easily be converted into a gluten-free recipe? WHOA. It needed to be done.

Rusty has been eating a lot of granola bars recently just for a quick snack at work... and granola bars are expensive without coupons. AND they have all sorts of extra unnecessary ingredients.

You see where I'm going? This recipe was a mission of love, health, and frugality! :) And of course, chocolate chips.



Gluten-Free Cranberry Chocolate Granola Bars

INGREDIENTS:
* 1/2 cup of honey
* 2/3 cup of brown sugar, packed
* 1/4 cup of crunchy peanut butter (We eat Skippy Natural Super Chunk.)
* 1/4 cup of unsalted butter
* 4 cups of Quick Oats
* 2 cups of Rice Krispies Gluten-Free Crispy Rice Cereal
* 3 teaspoons of gluten-free vanilla extract
* 3/4 cups of dried cranberries
* 1/3 cup of mini chocolate chips

Quick Oats Note: Be sure to use a certified gluten-free quick oats like Bob's Red Mill where no cross-contamination during oat production may occur.

DIRECTIONS:
* In a large heat-resistant bowl, stir crispy rice cereal, quick oats, and dried cranberries together.
* In a medium saucepan, combine honey, butter, peanut butter, and brown sugar. Bring to a light boil over medium-high heat. Remove from heat.
* Pour in vanilla extract and stir.
* Pour the hot mixture over dry ingredients. Mix until all ingredients are moistened.
* Into a 9x12 glass pan, press granola bar mixture. Pack the granola mixture tightly into the pan so that the mixture is no thinner than 1/2" thick.
* Lightly press chocolate chips onto the top of the bars. (Don't do this any sooner, or you'll get a chocolate mess!)
* Let cool on the counter for 10 minutes, then place the granola bars into the fridge for about 20 minutes to allow the chocolate chips to harden again before cutting.
* Cut into bars of your preferred sizing and wrap in wax paper or sandwich baggies.
* If properly stored, they can last up to 2 weeks.
* Enjoy!

** Alterations Note: You can do so many other add-in variations with this recipe like peanuts, banana chips, almonds, et cetera. Next time, I'm doing a sunflower seed and raisin mix. :)

Gluten-Free Southwestern Tater Tots | The LaVere Altered Cookery

Even since I was little, my Mom swore potatoes would grow out of my ears because I loved them and ate them so much. Still do. Roasted, broiled, fried, mashed, scalloped, tot-ed, all of them. I would have absolutely been devastated if gluten were in potatoes. I'm a professed potato head. :) (You will likely see a ton of potato-related recipes on here in the future.)

Recently, I started seeing tater tot casserole recipes on Pinterest... everywhere. They kept popping up as if the state of Idaho were marketing just to me to eat their taters. And then I saw one last photo of some tater tots, and I started drooling. That's when I broke my cardinal rule of not buying any food item without a coupon. Because I NEEDED those tots. (Imagine Napoleon Dynamite with a ponytail. That'd be me. Get your own tots. haha!)



Gluten-Free Southwestern Tater Tots

INGREDIENTS:
* 1/2 bag of frozen Ore-Ida Tater Tots (if using another brand, check to make sure they are gluten-free)
* 1 can of black beans
* 1 can of whole kernel corn
* 1 8-oz. bag (approx. 1 cup) of shredded Cheddar Jack cheese
* 1/2 cup of sour cream (for baking)
* Dollops of sour cream (for topping)
* a few shakes of dried cilantro
* a few shakes of garlic powder
* a few shakes of homemade taco seasoning** (the store-bought packets are NOT gluten-free, please see bottom of this post.)



DIRECTIONS:
* Preheat oven to 350 degrees. Grease a 9x12 baking dish.
* Arrange frozen tater tots in the baking dish.
* In a mixing bowl, combine sour cream, half of shredded cheese, black beans, corn, and shakes of taco seasoning, cilantro, and garlic powder.
* Spread this mixture over the tater tots until covered.
* Bake for 45 minutes.
* Remove from oven and sprinkle remaining cheese on top. Place back into oven for 5 minutes or until cheese is melted.
* Remove from oven, and when cooled off and ready to serve, scoop two small dollops of sour cream on top. (Tots will not be firm and do break apart.)
* Enjoy!

P.S. It's even better the next day reheated!



[** For homemade taco seasoning: My BFF Elaine makes this for me because I can't eat the store-bought stuff because it contains gluten/preservatives and unnecessary pepper flakes. ;) Her recipe is based off of this one on AllRecipes.com. Minus the chili powder and red pepper flakes, of course. ;)]

Gluten-Free Peppermint Bark Chex Mix | The LaVere Altered Cookery

I get a bunch of coupons for Chex cereal, and it frequently goes on sale... and since it's pretty much the only mainstream brand-name cereal that is gluten-free, I stock up as my pantry allows!

I've been seeing a ton of Chex Mixes on Pinterest, and it disappointed me that a lot of them required corn syrup (which I don't use) or rare types of baking chips (where are cinnamon chips throughout the year?!). I wanted something sort of festive, yummy, and really simple to make. This recipe is based off of one I found called Reindeer Feed, but I felt like it needed a little something extra to balance out the almost-too-sweet white chocolate.

And heck, I got to take a hammer to candy canes. That's always got to be fun, right?! :)



Gluten-Free Peppermint Bark Chex Mix

INGREDIENTS:
* 6 cups of rice Chex cereal
* 1 bag (12 ounces) of white baking chips
* 1/2 bag (6 ounces) of semi-sweet (or dark) chocolate chips (or a bit more depending on personal taste)
* 1/2 cup of coarsely crushed peppermint candy canes



DIRECTIONS:
* Line a cookie sheet with parchment paper. Place cereal in large mixing bowl.
* In microwavable bowl, microwave white baking chips uncovered on high for about 1 minute and 30 seconds. Be sure to stir every 30 seconds, until chips are thoroughly smooth and melted.
* Stir in half of the crushed peppermint candy.
* Pour melted mixture over cereal; toss to evenly coat.
* Spread coated cereal in single layer on the cookie sheet.
* Immediately sprinkle with remaining peppermint candy.
* In another microwavable bowl, microwave chocolate chips uncovered on high for about 1 minute. Be sure to again stir every 30 seconds, until chips are thoroughly smooth and melted.
* Using a spoon scoop melted chocolate and drizzle over cereal on the cookie sheet. Drizzle until your heart is content. ;)
* Let the mix stand until set/hardened for about 20 minutes. You can stick in the fridge for 5-10 minutes if you're in a hurry.
* Gently break up coated cereal. Store in airtight container for up to 2 weeks.
* Enjoy!

And have a super merry Christmas and Happy Holidays! See you in 2013! :)

Gluten-Free Crunchy Taco Casserole | The LaVere Altered Cookery

I'm pretty sure I should have been Mexican. I know. We've had this discussion before with photo-fam Veronica. Mexican food mostly is naturally gluten-free-- thank you, baby corn!-- and it's just great.

But when I decided to make Crunchy Taco Casserole, it came out of left field. I had pre-cooked chicken, black beans, and crunchy taco shells. (I'm honestly not a huge fan of crunchy taco shells for the pure reason they rip the top of my mouth to shreds when I eat them. lol) And I didn't really feel like getting everything messy with the shells, so I wondered what it all would taste like if I threw it all into a casserole dish.

So, Crunchy Taco Casserole was born!


Gluten-Free Crunchy Taco Casserole

INGREDIENTS:
* 6 crunchy corn taco shells
* 1 1/2 cups of grilled chicken, cut in small pieces (I used the whole package of Perdue Shortcuts Carved Chicken Breast, Grilled.)
* 1 can of black beans
* 1/2 cup of sour cream
* 1 cup of Mexican blend shredded cheese (or more for you cheese lovers!)
* a few shakes of garlic powder
* a few shakes of dried cilantro
* a few shakes of homemade taco seasoning ** (the store-bought packets are NOT gluten-free, please see note below.)



DIRECTIONS:
* Preheat oven to 375 degrees.
* Crunch up taco shells into small pieces and layer on the bottom of a 9" glass pan.
* Spread grilled chicken pieces onto crushed taco shells.
* Lightly drain black beans and then pour onto the grilled chicken layer.
* Pour remaining "stuck in the can" beans into a bowl along with sour cream. Shake garlic powder, dried cilantro, and taco seasoning into the sour cream and beans. Mix and then spread onto the bean layer.
* Sprinkle shredded cheese over the top (until satisfied).
* Bake for 30 minutes until bubbling. (Taco shells should be moistened and chewy!)
* Enjoy!



[** For homemade taco seasoning: My BFF Elaine makes this for me because I can't eat the store-bought stuff because it contains gluten/preservatives and unnecessary pepper flakes. ;) Her recipe is based off of this one on AllRecipes.com. Minus the chili powder and red pepper flakes, of course. ;)]

Gluten-Free Pumpkin Chocolate Chip Cookies | The LaVere Altered Cookery

I know I totally just did another pumpkin recipe two weeks ago, but 'tis the season! And Rusty bought me more pumpkin than I know what to do with. lol

I miss chewy cookies. Udi's does a good job at chewy cookies... but it's still not the same. Most pre-made gluten-free cookies will always have a slight crunch to them... and egh. Cookies were meant to be chewy and soft (sorry, crunchy fans!)!

So Elaine came over the other weekend to hang out, and we tackled a new altered recipe. Pumpkin + chocolate chips + cookies = one of the best combinations in life. You will have your Celiac/gluten intolerant friend's heart after these. :)



Gluten-Free Pumpkin Chocolate Chip Cookies

INGREDIENTS:
* 1 cup of canned pumpkin puree
* 1 cup of white sugar
* 1/2 cup of applesauce
* 1 egg
* 2 cups of gluten-free all-purpose baking flour (I used King Arthur Gluten-Free Multipurpose Flour.)
* 2 teaspoons of baking powder
* 2 teaspoons of ground cinnamon
* 1/2 teaspoon of salt
* 1 teaspoon of baking soda
* 1 teaspoon of milk
* 1 tablespoon of gluten-free vanilla extract
* 2 cups of semi-sweet chocolate chips



DIRECTIONS:
* Preheat oven to 350 degrees.
* Combine pumpkin, sugar, applesauce, and egg. In a separate bowl, stir together GF flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture; mix well.
* Add GF vanilla and chocolate chips; stir.
* Use a cookie scooper/spoon to scoop cookie dough onto cookie sheet.
* Bake for approximately 12 minutes. (Touch the center of cookies-- it should be firm and not sink or not be soft. Pumpkin can feel undercooked, and you definitely don't want to undercook these cookies! You will get a grittier flavor.)

[To me, they ALWAYS taste better the day after; the flavors settle in, and mmm. :) ]

Gluten-free Double Layer Pumpkin Pie | The LaVere Altered Cookery

I was never really a pumpkin pie fan until Mom Forry made one for Thanksgiving years and years ago. Ever since then, I'm in love... but only if it has two layers. ;)

Inspiration didn't hit for this one until I was actually cleaning out our food cabinets, preparing for another grocery store trip. There I saw that magical box of Annie's Gluten-Free Snickerdoodle cookies sitting there... and I thought, "OH MY GOSH! This would make an amazing pie crust if I crushed them up!! It already has an amazing flavor and spice balance!"

It's a treat I missed, and I'm pretty excited that I can have some dessert this Thanksgiving!

(And P.S. this totally trumps traditional pumpkin pie in my humble opinion. Totally trumps. And this recipe initially originated from a Weight Watchers' recipe... so it's even "good" for you. ;) )



Gluten-Free Double Layer Pumpkin Pie

INGREDIENTS:
[for crust]
* 1 1/2-2 cups of Annie's Gluten-Free Snickerdoodle Cookies, finely crushed
* 4 tablespoons of butter, melted

[for pie filling]
* 4 ounces (half of a standard package) of low-fat cream cheese, softened
* 1 tablespoon of milk
* 1 tablespoon of white sugar
* 1 cup of low-fat Cool Whip whipped topping, thawed
* 1 cup of cold milk
* 2 packages of Jell-O instant vanilla pudding mix
* 1 1/4 cups of canned pumpkin puree
* 1 teaspoon of ground cinnamon
* 1/2 teaspoon of ground ginger
OPTIONAL: a dash of ground cloves (I personally don't like cloves. lol)



DIRECTIONS:
To make the crust, put about 1/2 of the cookies in the box into a plastic bag.
Roll with a rolling pin until finely crushed. This may be done in small batches to make sure you get 1 1/2-2 cups of finely crushed cookies.

In a separate glass bowl, melt butter in microwave.

Pour the crushed cookies and melted butter into a 9" pie pan. Stir and mix until cookies are moist. Once moist, press the crust and flatten in the pan.

Refrigerate for about 1 hour.



To make the pie filling, in a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth.
Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, and ginger.
When thickened, spread over cream cheese layer.

Refrigerate for 4 hours or until set.


The LaVere Altered Cookery is a series of gluten-free recipes altered from past gluten-laden favorites. It began as a way for Chelsea to ensure she had food to eat when she went to holiday and party events.

Gluten-free Green Bean Casserole | The LaVere Altered Cookery

This blog is much like a digital scrapbook-journal of sorts if you couldn't tell already. While it is definitely a yearbook of sorts for the photo-fam, it will always have snippets of "me" thrown into the mix.

Most people know I have a gluten allergy/intolerance and with that, comes some difficult culinary experiences. Lots of favorite food go to the wayside because there are just no adequate conversions from their "original" dishes into a gluten-free delight.

I thought green bean casserole was one of them... until now. And with the holidays coming up, I know I'm personally glad that I can bring a savory dish to parties without being anxious about getting sick. :)

Most also know that I'm not exactly a chef or have an undying passion for cooking (food photography-- yes; food making-- no). If it has more than 5 steps, it's too much work, and I settle for a bowl of mac n' cheese. (Hey, it's very cozy and delicious!)

So without further ado, the new LaVere household holiday staple! (It is Rusty-approved.)


Gluten-Free Green Bean Casserole

INGREDIENTS:
* 2 cans of cut green beans
* 1 can of Progresso Creamy Mushroom Soup
* 1 teaspoon of San-J Tamari Gluten-Free Soy Sauce
* 2 cups of Sweet Onion Kettle Brand Potato Chips, crushed



DIRECTIONS:
Mix the soup, soy sauce, green beans, and 1 cup of the chips in a mixing bowl, then scoop into a casserole dish.
Sprinkle the remaining crushed chips on top of the green beans.

Bake at 350°F for 25 minutes or until the beans and soup mixture are bubbling and the chips are lightly toasted brown.

Bon appétit!






[Just a little Instagramming the process!]

(P.S. I can't take credit for the idea of potato chips in place of fried onion bits. That goes to Gluten-Free Life with Jen.)