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Learn how to make this delicious six-ingredients apple spread! Prep time: about 20 minutes Cooking time: 12 to 18 hours Yields: about 10 to 12 cups Gluten/Soy/Nuts/Dairy free Vegetarian/Vegan Apple Butter... creamy and flavorful. Perfect companion for toasts, biscuits, or muffins. This apple reduction is a good breakfast choice to add a little bit of both sweetness and tartness to every bite. Apple butter is quite easy to make and requires only six ingredients: apples, refined white sugar, dark brown sugar, cinnamon, vanilla, and salt. One extra ingredient is also needed and that is patience. It takes anywhere from 12 to 18 hours to make, and that is the catalyst that ensures a dark color and deep flavor. Apple Butter is 100% gluten free, dairy free, nuts free, soy free, vegetarian, and vegan! For this particular recipe I use a slow cooker. All I do is peel and core the apples, mix all the ingredients together in the slow cooker... and forget about it for about 12 to 18 hours. Pretty simple yet delicious! What is Apple Butter? Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. What ingredients will I need to make Apple Butter? Apples, white and brown sugar, cinnamon, vanilla, and salt. What else will I need to make this? A slow cooker, a blender/food processor/inversion blender, a peeler, a sharp knife, an apple corer, measuring cups and spoons, a cutting board, and a wooden spoon. What kind of apples are used to make Apple Butter? Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart, all-purpose), Granny Smith (tartness sweetens upon cooking, ideal complement to savory and salty foods). Can I make additions? You can add 1/4 cup of water or apple cider to the mix. You can also add some 1 tablespoon of lemon or lime juice to enhance the natural tartness of the sweet apples. Last but not least, you could add other spices (star anise, cloves, nutmeg, etc.) Can I make substitutions? You can use Muscovado sugar instead of dark brown sugar. You can use Caster Sugar instead of refined white sugar. How do I store the Apple Butter? Apple butter is typically packaged in the same way whether it is prepared in a factory setting or made at home. It can be packaged mechanically in jars or cans through the use of machinery. Apple butter is a product created as a means of preserving apples. Due to its high acidity, high sugar content and low amounts of free water, an opened package can be kept for months at room temperature without spoiling. Nevertheless, there are numerous methods that can be used for the storage of apple butter. No method is 100% dependable, as there is always a chance of the presence of bacteria or other microorganisms within the food itself, on the storage equipment or in the storage facility. Typically, the jars are sterilized before packaging to ensure no harmful microorganisms or bacteria will infect the product, causing it to spoil. Ideally, jars are sterilized using a combination of high temperature heating and ensuring a tight seal. Apples are a high acid food, with a pH below 4.6. Therefore, the apple butter can be placed in hot jars without chances of compromising quality of the product. The main sources of spoilage, molds, yeasts and enzymes, are killed at the temperatures reached in the hot water bath during the sterilization process for cans and jars. The spoilage microorganisms in acid foods can be destroyed in a small amount of time at temperatures below that of boiling water, so there is little risk of microorganisms appearing in the food product itself. Freezing jars of apple butter can help to maintain quality and inhibit bacterial growth. This storage method does not destroy pre-existing microorganisms that may be present in the product, so it is important to be wary when consuming previously frozen product. Boiling jars during the sterilization process. Applying high temperatures over a specified period of time can not only aid in the sterilization of the jars or cans used in packaging, but it can help maximize the storage time of the apple butter or other products. Boiling the jars will remove the oxygen remaining in the jar, which forms a tight seal between the lid and the rim. The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method. This is because high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum, which cannot be killed by boiling. Foods with a pH of more than 4.6 can allow the spores to grow. Vacuum Sealing. Similar to the boiling process, vacuum sealing jars or cans of apple butter can remove remaining oxygen in the jar, forming a tight seal. The vacuuming process can be done in both a large-scale factory manner or at home with a mechanical vacuum sealer. Special devices, such as a vacuum pack sealer, can be fitted with specific jar attachments to fit over the lid of a jar and create a secure fit. Pressurization. Low-acid foods can be processed in a pressure canner to get rid of the risk of botulism; however, this treatment is not necessary for high-acid foods such as apple butter. Apple butter does not require sterilization at extremely high temperatures to reach optimum storage and maintain quality, so the pressure canning process is not typically used for this product. SOME USEFUL INFORMATION What is the difference between Apple Sauce and Apple Butter? The differences are found in the consistency of the final product, color , flavor, and cooking times. Apple sauce just needs to be cooked until the apples are soft enough to be pureed, while apple butter needs to be cooked until the apples brown, break down and thicken. As a result of its long cooking time, apple butter is a much darker, caramel brown color, while apple sauce is usually a lighter golden color. Apple sauce has a more liquid consistency while apple butter is thicker and is more spreadable. What kind of apples are used to make Apple Butter? Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart, all-purpose), Granny Smith (tartness sweetens upon cooking, ideal complement to savory and salty foods). Origins of Apple Butter The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. Is there dairy in Apple Butter? The product contains no actual dairy butter; the term butter refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for breads. Sometimes seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter may also be used on sandwiches to add an interesting flavor, but is not as commonly used as in historical times. Are there other ingredients that can added to Apple Butter? Vinegar or lemon juice is sometimes mixed in while cooking to provide a small amount of tartness to the usually sweet apple butter. The Pennsylvania Dutch often include apple butter as part of their traditional 'seven sweets and seven sours' dinner table array. What can I use Apple Butter for? Apple butter can be used as a spread for bread, as a fat substitute in reduced-fat or fat-free cooking, as well as vegan recipes. Ingredients 10 lbs of mixed apples, washed, peeled, cored, and chopped 3/4 cup of brown sugar 3/4 cup of refined white sugar 3/8 teaspoon of salt 1/2 tablespoon of vanilla 1/2 tablespoon of cinnamon Method Wash, peel, core, and chop the apples. Add all the ingredients in the slow cooker. Cook on low for 12 hours. Transfer the contents onto a food processor or blende. Blitz until purée. Return to the slow cooker and cook for another 2 to 4 hours to achieve your desired consistency. Enjoy!!! Download and Print this Recipe (PDF File)

Learn how to make traditional and delicious soup that is perfect on its own or as a base for other dishes. Prep time: about 10 minutes Cooking time: about 40 to 50 minutes Yields: about 10 cups Gluten/Soy/Nuts free French Onion Soup...what's not to like about it? It is delicious, comforting, full of flavor, and so easy to make! It is perfect by itself or as a base for other dishes. Not matter how you serve it, it will be a hit! This is a must in your culinary repertoire. It will impress those at the dinner table and will gain you accolades from the most hardcore picky eaters in your family. What is the flavor profile? Savory with sweet notes, herbaceous, bold, and sharp. What ingredients will I need? Sweet onions, garlic, beef or bone broth, unsalted butter, gluten free flour, sea salt, black pepper, bay leaves, fresh thyme, red wine, Gruyere Cheese, and a gluten free baguette. What kind of dry red wine can I use to make this? You can use any of the following: Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo. What else will I need to make this? A large cast iron pot to soup pan, a knife, a cutting board, measuring cups and spoons, a wooden spoon, a ladle, a grater, small ramekins or oven bowls, and a baking tray. Can I make substitutions? Yes...you can use any mild flavored onions. Do not use red onions. Also instead of Grùyere you can use Fontina, Swiss, Manchego or Gouda cheese. Can I make this vegan or vegetarian? You can substitute the butter for margarine, vegetable shortening or any vegan alternative for butter that you prefer. You can also substitute the beef broth for vegetable broth. Finally, you can use any vegan alternative for cheese that you like. Some Useful Information What is French Onion Soup? French onion soup is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup may be served as a meal in itself or as a first course. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups. Recipes for onion soup vary greatly. Though the liquid is usually meat stock, it may be simply water. Milk may be added. It may be thickened with eggs or flour. It may be gratinéed or not. Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped with slices of (toasted) bread (a "croute" or "crouton"). For the gratinéed version, the croute is topped with cheese and broiled or baked. The soup is then immediately served in the bowl or ramekin in which it was broiled (grilled), baked, or—in family-style—immediately transferred to individual serving bowls via a ladle. Source: Wikipedia What is Grùyere Cheese? Grùyere is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities. Source: Wikipedia INGREDIENTS 5 sweet onions, sliced 8 cups of gluten free Swanson Beef Broth or Bone Broth 1 cup of dry red wine (Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo) 4 cloves of garlic, chopped 3 tablespoons of gluten free flour 1/2 cup of unsalted butter 2 bay leaves 4 fresh thyme sprigs Sea salt to taste black pepper to taste 1/2 pound of Gruyere, grated 1 gluten free baguette, sliced Method In a large cast iron pot or soup pan, over medium heat, melt the butter. Add the onions, garlic, bay leaves, thyme, and 1 teaspoon of salt and pepper both. Cook for about 20 to 25 minutes or until the onions have caramelized. Add wine, bring to a boil and cook until all the wine has evaporated, leaving the onions dry. Discard thyme sprigs and bay leaves. Turn heat to low and the flour. Cook for another 8 minutes and add the beef broth or bone broth. Simmer for 10 to 12 minutes. Taste for seasonings and adjust the salt and pepper levels to your liking. Set your oven broiler on high. Ladle the soup into single serving ramekins or your desired oven containers. Top with a slice of the gluten free baguette and Gruyere. Place ramekins in a baking tray and under broiler for 3 to 5 minutes or until the cheese is bubbly and golden brown. Remove from oven and carefully serve. The ramekins will be hot so use precaution. Enjoy!!! Printable Recipe (PDF) Below:

A delicious and easy to make juicy turkey, brined and roasted to perfection! Prep time: 30 minutes Resting Time: 12 to 48 hours Cooking time: varies from 2.5 hours to 6 hours Yield depends on the size of the turkey Gluten/Dairy/Soy/Nut It is that time of the year again: Holidays Season!!! Lots of cooking and hungry mouths to feed! But don't worry...I am here to help with the most important part of dinner and center piece: the turkey! This beautiful turkey packs a lot of flavor and has a succulent crispy skin. It is just perfect! Cooking a turkey is really not that hard. I only requires patience and time. This recipe is so simple that anyone can do it, and the final results are just visually stunning and spectacularly delicious! The herbs and lemons used on this recipe is what makes it so flavorful. The best part is that all the herbs are very easily found in your fridge or at your local grocers. What is the flavor profile? Herbaceous, tangy, aromatic, savory, and a hint of spicy. What ingredients will I need to make this turkey? Fresh herbs (sage, rosemary, thyme), lemons, garlic, garlic powder, ground sage, onion powder, paprika, sea salt, black pepper, crushed pepper flakes, olive oil, and of course...a whole turkey. For the brine you will need: yellow onions, garlic, oranges, water, salt, black pepper, brown sugar, bay leaves, fresh parsley, fresh thyme, fresh sage, cumin seeds, What else will i need to make this? A large mixing bowl or pot to brine the turney in, a large turkey pan with a rack, measuring cups and spoons, a cutting board, a knife, a small container to mix the rub in, and aluminum foil. Can I make substitutions? Yes. You can substitute the sea salt with kosher salt, the paprika with smoked paprika, and the olive oil with vegetable oil. Some Useful Information What is a Brining? In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. INGREDIENTS Brine Ingredients 2 large yellow onions, unpeeled and halved 4 heads of garlic, unpeeled and halved 2 oranges, halved 8 to 12 cups of cold water 1 cup of salt 1/2 cup of black pepper 1 cup of brown sugar 4 bay leaves fresh parsley fresh thyme fresh sage 2 tablespoons of cumin seeds Rub Ingredients 3 sprigs of fresh rosemary 3 sprigs of fresh sage 5 sprigs of fresh thyme 3 tablespoons of garlic powder 3 tablespoons of onion powder 1 tablespoon paprika 1 teaspoon of ground sage 8 tablespoons sea salt 3 tablespoons of black pepper 1 teaspoon of crushed pepper flakes Other Ingredients A whole turkey 3 lemons 3 heads of garlic 8 cloves of garlic (peeled) Olive oil Method for the Brine Place all the ingredients for the brine into a large pot over medium heat. Slowly bring to a boil and immediately remove from heat. Add enough ice to shock and cool the hot brine. Make sure you add the ice in increments. Once you see the ice is not melting, stop adding ice. Transfer the brine into the container you will use to brine the turkey in. Slowly place the turkey in the container. Make sure the brine is at least 1" above the turkey. Place in the refrigerator and let it rest anywhere from 12 to 48 hours. Do not freeze. Once the time it's up, remove the turkey and discard the brine. Method for the Rub Chop fresh rosemary, thyme and sage. In a bowl add the chopped herbs and the rest of the ingredients. Mix well. Double the quantity of the prepared rub for fowls over 16 pounds. Method for the Turkey Preheat oven to 325 degrees F. Pat dry turkey with paper towels. Rub turkey generously with Olive oil. Halve the lemons and garlic heads. Fill turkey cavity with at least 3 tablespoons of the rub. Insert all lemons and garlic head inside the cavity. Apply the rest of the rub all over the turkey. With a knife make small incisions in the turkey and insert a garlic clove in each incision. Place turkey in baking/roasting dish with a rack and bake according to the instructions on the chart below. After the time is up or the turkey's interior temperature reaches 165° F , remove the turkey from the oven and cover with tin foil, allowing it to rest until serving time. Enjoy!!! Printable Recipe (PDF) below:

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New Recipes ​ Every week I'll post at least 2 new recipes that will be displayed on this section! These recipes will always change as new recipes are added. So make sure to check every week! ​ For a specific recipe category, just click on the recipes menu bar and scroll down past the introductory message. You selected category will be displayed. Cooking Blog Joe S. HOME AUTOIMMUNE DISORDERS RECIPES ABOUT JOE All About Gluten Contact Joe Rate Us Don’t love it Not great Good Great Love it Rate Us Joe S. Jan 19 6 min Apple Butter Learn how to make this delicious six-ingredients apple spread! Prep time: about 20 minutes Cooking time: 12 to 18 hours Yields: about 10... 75 views 0 comments 1 like. Post not marked as liked 1 Joe S. Nov 23, 2021 5 min French Onion Soup Learn how to make traditional and delicious soup that is perfect on its own or as a base for other dishes. Prep time: about 10 minutes... 92 views 0 comments Post not marked as liked All Recipes Breads & Baked Goods Breakfast Christmas Cocktails & Libations Dairy Freee Desserts Dips & Sauces Easy Recipes Family Meals Grill & BBQ Holidays Kids Friendly Less than 30 minutes Low Carbs Main Course Meats Pasta Salads & Vegetables Seafood Side Dishes Snacks Soups, Stews & Chowders Soy Free Vegan/Vegetarian Types Thanksgiving Party Favorites Poultry

The information contained in this section has been procured from the Celiac Disease Foundation. It is all for educational purposes and not intended to be taken as medical advice . Where Gluten is Found ​ Grains The following grains contain gluten ​ Wheat Varieties and derivatives of wheat such as: wheatberries durum emmer semolina spelt farina farro graham KAMUT® khorasan wheat einkorn wheat Rye Barley Triticale Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar Brewer’s Yeast Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law. Sources: Celiac Disease Foundation Cooking blog Breads Breads: bagels, biscuits, cornbread, flatbread, naan, pita, rolls Breading: breadcrumbs, croutons Breakfast food: crepes, French toast, pancakes, waffles Cereal and Granola Crackers: graham crackers, pretzels Baked goods: brownies, cakes, cookies, croissants, donuts, muffins, pies Flour tortillas ​ Sources: Celiac Disease Foundation Pasta Noodles: egg, ramen, soba, udon Pastas: couscous, ravioli, spaghetti, linguini, lasagna, and so on. ​ Sources: Celiac Disease Foundation Condiments, Sauces, and Side Dishes Sauces: gravy, soy sauce, cream sauces made with flour Soups: bouillon or soup mixes Condiments: malt vinegar, salad dressing Some French fries ​ Sources: Celiac Disease Foundation Beverages ​ Beer: ales, lagers, malt beverages , porter, stout, and other beers especially made to be gluten-free Brewer’s yeast: you’ll see “wheat flour” on the ingredient list Ingredient labels on these foods, and any others that contain gluten, might have one or more of these words: wheat, wheat berries, durum, emmer, semolina, spelt, farina, farro, graham, Kamut khorasan wheat, einkorn wheat, malt or malted, wheat starch. Sources: Celiac Disease Foundation HOME Recipes All About Gluten Autoimmune Disorders Support Groups Cheesecakes About Joe Contact Joe Hidden Gluten