She’s a local food blogger, food photographer and specializes in ALL gluten-free dishes! 

Jennifer Reidy tells us she was diagnosed with Celiac disease years ago, so all of her meals are gluten-free. Everything she eats and cooks for herself is gluten-free, however, her entire household is a mix!

And today on Indy Style… she shares some of recipes… and secrets! Jennifer adds: 

My daughter and husband do not have to eat gluten-free, so I don’t make them! And my son tested positive for the wheat allergen, so he is gluten-free as well as dairy free currently. My recipes are Real Gluten-Free Dishes For The At Home Cook to share with family and friends. They’re also for people who are newly diagnosed and/or want to start a gluten-free diet. What better way than to learn from a Celiac!

•    Memorial Day Weekend is almost here! On Memorial Day, what is the FIRST thing you think of? We remember the people who died while serving our country. We think of checkered flags and race cars here in Indiana. And food wise – I think of pulled pork and coleslaw! It’s really the FIRST dish I think of. We grew up on it, people will be making a ton of it this weekend: it’s just a classic staple dish for the upcoming holiday.
•    When you have parties these days, there is ALWAYS a guest that’s gluten-free! So, this pulled pork recipe is PERFECT for everyone to be able to eat. It’s versatile and fun! You’ll be using tostadas as your base instead of buns! 
•    The pulled pork can be made gluten-free by using gluten-free spices, such as Spicely. Instead of chili powder and paprika, you can try Stubbs Pork Spice Rub! Excellent AND certified gluten-free!
•    Use a pork shoulder, which is also known as a pork butt. You can use a crock-pot if you’d like and slow cook it too! I use a 6 quart deep pot and sear the pork on the outside first, then i add the ingredients to the pot. I let it slow cook for about 2 to 2 1/2 hours, basting it once or twice through. When it’s fork tender, it’s done. 
•    While the pork cooks, prep your coleslaw by thinly slicing 1/2 of a red cabbage head and 1/2 of a green cabbage head. The trick to AWESOME coleslaw is keeping it moist yet slightly crunchy at the same time. How do you accomplish this? You rinse off the cabbage, set it in a colander, sprinkle alot of kosher salt all over it, and let it sit for an hour! The salt will help release its moisture and the water will drain from the cabbage. You want this for a good tasting coleslaw. Squeeze it at times to ring out the water! And make sure you rinse the red cabbage well. Unless you like your coleslaw tinted a bit pink 😉 You can keep the cabbage in the sink in the colander for almost the entire time the pork cooks. Then assemble it together near the end. Use regular Hellmann’s mayonnaise also. It’s labeled gluten-free.
•    When the meat is finished and mixed with gluten-free barbecue sauce and the coleslaw is mixed, place the meat first on top of a gluten-free tostada. Guerrero makes gluten-free tostadas, OR you can fry a Mission tortilla or make them homemade! On top of the meat, place the coleslaw but don’t pile too too high. Eat your tostada from the outside in! I great Memorial Day meal for everyone and they’ll be coming back for more and more! Heck, don’t even tell them it’s all gluten-free!

COOKIE 
•    Desserts for people who are gluten-free can be hard to find when you’re out celebrating. Lots of people make homemade chocolate chip cookies, buy them pre-made with icing, or have cakes and fun desserts that are full of gluten and look delicious! The problem is that someone with Celiac or a sensitivity, or someone who is simply eating gluten-free, can’t have those desserts. That’s where these EASY, flavorful cookies come in! You can make them in a matter of minutes, because they’re no bake. 
•    These are the easiest cookies to make ever! They taste fudge-like and have a bit of a bite to them! That comes from the coconut flakes. My favorite part of this is chewing on the coconut after I’ve savored the chocolate! So, you’ll basically be putting only seven ingredients together here. You’ll heat butter, milk, sugar and chocolate in a saucepan until well mixed. Kroger butter is labeled gluten-free, and I’m using Tollhouse dark chocolate morsels because they’re gluten-free. 
•    You’re going to let these ingredients slightly bubble for 3 minutes, which is real important. They need to harden, so the bubbling thickens them enough to do this. Without bubbling for a proper amount of time, your cookies won’t harden.
•    When you take the cookies off the heat, add the coconut straight away. Then add the coconut, vanilla and salt. Mix it thoroughly.
•    Drop pieces onto parchment paper using a tablespoon. When the cookies begin hardening, press down on each of them to flatten. You want to do this because if the cookies are too thick, the bottoms won’t harden.
•    Let them cool for about an hour! You can actually make these while the pork is cooking and the cabbage begins the draining process! Then just place these to the side and let them harden until ready to serve! Perfect and gluten-free!
•    A side note: You can make these cookies dairy free and gluten free also! See the cookie ingredient notes in the recipe!

SAVORY: Gluten-Free Pulled Pork & Coleslaw Tostados:

Course Entree
Prep Time 15 minutes
Cook Time 2 hours 12 minutes
Total Time 2 hours 27 minutes
Servings 12 people
Jen@feedingglutenfree.com

    FOR RUB:
    1 tbsp paprika Spicely brand is gluten-free
    1 tbsp brown sugar
    1 1/2 tbsp kosher salt
    1 tbsp chili powder Spicely
    1/2 tbsp ground pepper

    FOR PORK:
    3-4 pounds pork shoulder (also called pork butt)
    1 tbsp olive oil I use California
    1 large onion Roughly chopped
    2 cloves garlic Large, minced
    1/4 cup apple cider vinegar Bragg organic is labeled gluten-free
    1 cup water homemade bone broth is even better
    barbecue sauce homemade or Sweet Baby Ray’s
    Gluten-Free Tostados OR Gluten-Free Buns

    FOR SLAW:
    1/2 head green cabbage Thinly sliced, core discarded
    1/2 head red cabbage Thinly sliced, core discarded
    1 tbsp kosher salt
    2 carrots peeled (I use a potato peeler)
    1/2 cup mayonnaise more if desired
    lemon juice squeezed from one small lemon
    1 tbsp apple cider vinegar Bragg
    1 tbsp sugar cane
    1/2 tbsp ground pepper

INSTRUCTIONS
1.    FOR PULLED PORK:
2.    Heat olive oil in a deep 6 quart oven safe pot to medium-high heat over the stove.
3.    Preheat oven to 325 degrees.
4.    Blot dry your pork shoulder, then cut off fat layer from meat.
5.    Cover pork all over with a layer of dry rub, and work into meat.
6.    Sear pork in large heated pot, on all sides (about 3 mins. on each side)
7.    Turn down heat to medium low.
8.    Add onions into large pot with meat.
9.    Mix apple cider vinegar garlic & water together.
10.    Pour mixture into pot.
11.    Let liquid come to a simmer, then cover pot.
12.    Carefully place large pot into 325 degree heated oven.
13.    Let cook for two hours, basting halfway through.
14.    When finished, remove pot from stove.
15.    On a sided baking sheet, pull pork with two forks thoroughly.
16.    If desired, pour some liquid from the pot to keep pork moist.
17.    Add extra ground pepper for seasoning, if desired.
18.    Cover baking sheet with foil and serve with gluten-free buns.
19.    Note: Stovetop and oven cooking times may vary.
20.    FOR COLESLAW:
21.    In a large strainer, place clean green and red cabbage.
22.    Toss mixture, so that colors are spread evenly.
23.    Sprinkle kosher salt all over cabbage, then lightly toss.
24.    Let sit in sink to drain for one hour.
25.    After one hour, begin squeezing cabbage to drain excess water.
26.    Do this just a few times.
27.    * This method will keep your coleslaw crunchy.
28.    Add peeled carrots to cabbage, and toss until colors are spread evenly.
29.    Add mayo, lemon juice, Apple cider vinegar, sugar, salt and pepper to cabbage.
30.    Mix thoroughly.
31.    Cover bowl, then let set in fridge until ready to serve.
32.    *For Tostadas: Mix barbecue sauce with the pork, to your desired taste. Top tostada with the meat, then coleslaw on top of meat. Don’t build it too high! Eat this from the outside in, without folding if you can help it 😉

*Homemade tostadas are best! Or you can buy white corn Mission tortillas, then fry them quickly on a skillet!

*If you prefer to use buns, Schar makes gluten-free buns. Don’t mix the barbecue sauce with the meat if you use a bun. Instead, spread the barbecue sauce on the inside of the bun first, like you would mayonnaise, then assemble your sandwich.

SWEET: Gluten-Free No Bake Coconut Fudge Cookies:

Course Dessert
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings                                  14 cookies

Jen@feedingglutenfree.com
INGREDIENTS
    1 cup sugar cane
    1/4 cup milk 2% (for dairy-free, use almond milk)
    3 tbsp butter Kroger brand is labeled gluten-free (for dairy-free, use Earth Balance)
    2 tbsp dark chocolate chunks or morsels Toll House are gluten-free (for dairy-free, use Enjoy Life)
    1 1/2 cups coconut flakes Anthony’s & Let’s Do Organic are both labeled gluten-free
    1/2 tsp pure vanilla extract spice islands is labeled gluten-free
    pinch of kosher salt
INSTRUCTIONS
1.    In a saucepan, heat sugar, milk, butter and chocolate.
2.    Stir and bring mixture to a slight bubble for UP TO 3 minutes.
3.   When you take the cookies off the heat, add the coconut straight away.
4.    (This is important. If not bubbled enough, cookies will not harden.)
5.    When three minutes is up, turn off stove and take pan off of heat.
6.    Let cool for approx. two minutes.
7.    Add coconut flakes, vanilla and salt to saucepan.
8.    Stir mixture thoroughly.
9.    On a flat piece of parchment paper, drop rounded tablespoons of dough.
10.    Upon hardening, press down each cookie to flatten.
11.    (If the cookies are too thick, the bottoms won’t harden.)
12.    Let cool for one hour.

To learn more, visit: 

www.feedingglutenfree.com 
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