Pumpkin Dump Cake!!!

This time of year, I usually like to make pumpkin pies for Thanksgiving. With the growth of my family and the intense schedule of school and work, I began searching for something that would be easier. I found this recipe and realized it was worth trying. Definitely became a new favorite of ours and loved by everyone we've made it for.

Ingredients:
1 can (15 oz) - Pumpkin Puree (not pumpkin pie mix)
1 can (12 oz) - Evaporated Milk
3 Large Eggs
1 Cup Sugar
1 tsp. Cinnamon
1 box Gluten Free White Cake mix
1 Cup Butter, melted

Directions:

1. Preheat oven to 350° F. Spray 9x13 pan with nonstick spray.
2. Mix pumpkin, evaporated milk, eggs, sugar, and cinnamon in a medium bowl. The mixture will be a liquid-y state.
3. Pour mixture into pan.
4. Sprinkle cake mixture on top pumpkin mixture, evenly distributed all over.
5. Drizzle butter over the cake mixture.
6. Bake for about 55-60 minutes. It will still be slightly jiggly when it comes out, but as it cools it will harden up. Let cool for approximately 30 minutes prior to serving. Serve with Whipped Cream!
7. Refrigerate any leftovers. If you like to eat it warm, heat up each piece for a few seconds in the microwave.  

Peanut Butter Cookie Bars (Gluten Free & Vegan)

This is a new recipe I tried from a friend of mine at work. Not only is the recipe gluten free, but it is also vegan. A great recipe for desserts, family gatherings, or even religious events!

Ingredients:

Cookie Part:
1/2 C Coconut Oil
1/4 C Brown Sugar
1/4 C Sugar
1/4 C Maple Syrup
1/4 C Almond Milk
1 tsp Vanilla
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 C Gluten Free Flour (or regular flour for those who don't need gluten free)

Peanut Butter Mix:
1 C Peanut Butter
2 Tbsp. Butter
1/4 C Powdered Sugar

Chocolate Mixture:
1 C Chocolate Chips
1 Tbsp coconut oil

Directions:
Preheat oven to 325º F.
Mix sugars with coconut oil.
Add syrup, almond milk, and vanilla. Mix Well.
In a separate Bowl, combine flour with baking soda, baking powder, and salt.
Slowly add flour mix to wet mix and blend.
Stir in Chocolate chips.
Smash dough evenly into a 9x9 pan, put into oven for 20-25 minutes.
Allow to cool before topping with Peanut butter mixture (See directions below).
After topping with peanut butter mixture, put into fridge to harden.
1 hour later, pour chocolate mixture over the peanut butter filling and coat evenly. (See directions below).
Put into fridge to harden for 30 minutes.
Use a sharp knife to cut into squares.

Peanut Butter Mix Directions:
Mix all ingredients well.
Add Almond milk to thin out consistency, 1 tablespoon at a time.

Chocolate Mixture Directions:
In microwaveable bowl, melt 30 seconds, stir, 10 seconds, stir.
Continue in 10 second increments until fully melted.

Raspberry Cream Cheese Pretzel Dish (GF)

This is another great recipe. We make it usually for large family dinners.

Ingredients:

• 1 1/2 cups well crushed pretzels (see directions below)

• 3/4 cup butter

• 1/2 cup sugar

• 1 (8 ounce) block cream cheese (low fat is fine)

• 1 cup sugar

• 1 (8 ounce) container Cool Whip (low fat version works great)

• 1 (6 ounce) box raspberry Jell-O

• 1 10-12 ounce package frozen, unsweetened raspberries

Directions:

1. Preheat oven to 375-degrees F. 
2. To crush pretzels, put whole pretzels into a food processor fitted with the blade attachment. On high, whirl the pretzels until moderately fine. (This is really noisy!) It is okay to have some small chunky pieces, however, most of the pretzels should be finely crushed. It's tricky trying to describe the correct texture, but through trial and error I can tell you that you definitely do not want them to be chunky. The crust will not hold together well. 
3. Transfer pretzel crumbs to a bowl and stir in 1/2 cup white sugar. 
4. Melt the 3/4 cup butter (1 1/2 sticks) and pour over the pretzel crumb/sugar mixture. Stir until well combined. 
5. Pour the pretzel crumb mixture into the bottom of a 9" x 13" baking dish. Spread evenly and then press firmly to form crust. 
6. Bake for 15 minutes in a 375-degree F oven or until lightly browned. Remove from oven and allow to cool completely. 
7. Put the cream cheese into the bowl of a stand mixer and beat until smooth. If using an electric hand mixer, use the same process. 
8. Add the 1 cup of sugar and beat for 4-5 minutes until smooth (most of the sugar ought to have dissolved). 
9. Fold in the Cool Whip by hand. 
10. Pour cream cheese mixture onto the pretzel crust. Spread evenly. Cover the baking dish and put into the refrigerator to allow the cream cheese mixture to chill. 
11. While cream mixture is chilling, prepare the Jell-O. Bring 2 cups water to a boil. I usually do this in the microwave. It takes 2-4 minutes on high to bring the water to a boil or near boil. 
12. Pour the Jell-O in the hot water and stir until Jell-O is completely dissolved. 
13. Pour the frozen raspberries into the Jell-O and stir briefly to distribute the berries. Set aside to cool or put into refrigerator to cool more quickly. 
14. Pour Jell-O mixture over cream cheese mixture. Cover and return to refrigerator. Salad is ready to serve when Jell-O has set. Salad can be cut into serving sized squares or served family style with each person spooning out desired amount.

Cheesy Potato Soup

This is a great meal that is easy, quick, and makes a great amount for larger families.

Ingredients:
6 large potatoes, cubed
3 celery stalks, chopped
1 large onion, chopped
4 large carrots, sliced
1/2 C. Butter
1 tsp. sugar
Salt & Pepper to taste
1 lb processed american cheese (velveeta)
3- 12 oz. cans evaporated milk

Directions:
In a Large soup pot, combine potatoes, celery, onion, carrots, butter, sugar, salt, and pepper.
Add just enough water to cover and cook until vegetables are tender.
Add cheese and evaporated milk.
Heat on low until cheese is melted and soup is heated all the way through.

Easy Breakfast Bake Recipe

This is a good Sunday morning!

Ingredients:
1 package (16 oz) pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
3 Cups frozen hash brown potatoes
2 Cups shredded Cheddar cheese (8 oz)
3/4 Cup Bisquick Gluten Free Mix
2 Cups Milk
1/4 teaspoon Pepper
6 Eggs

Directions:

1. Pre-heat oven to 400ºF
2. Spray a 13x9 inch glass baking dish with cooking spray
3. In 10 inch skillet, cook sausage, bell pepper and onion over medium heat, stir occasionally, until sausage is no longer pink; drain.
4. Mix sausage mixture, potatoes and 1 1/2 Cups of the cheese into the baking dish.
5. In bowl, mix together the bisquick mix, milk, pepper, and eggs until blended. 
6. Pour over sausage mixture in baking dish.
7. Bake 30 to 35 minutes or until knife inserted in center comes out clean. 
8. Sprinkle with remaining 1/2 Cup of cheese. 
9. Bake about 3 more minutes or until the cheese is melted.
10. Let stand for 5 minutes before serving.

Gluten Free Donut Holes

If you are anything like my wife, one of the things she misses about being able to eat Gluten is donuts. This is a Donut Hole recipe that would be great to make for those days that you just want something sweet!

Ingredients:
Vegetable Oil for Frying
1/4 Cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 Cups Bisquick Gluten Free Mix (or a good gluten free pancake mix)
1/4 Cup packed brown sugar
1/4 Teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 Cup buttermilk
1 Egg, beaten

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches of oil to 375º F. 
2. In shallow bowl, mix granulated sugar and cinnamon; set aside.
3. In medium bowl, mix remaining ingredients until smooth.
4. Shape dough in 1 1/4 inch balls. 
5. Carefully drop balls, 5 or 6 at a time, into hot oil. 
6. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. 
7. Immediately roll in cinnamon-sugar.

GF Eggnog Breakfast Cake

Let's be honest, who doesn't like cake for breakfast?! Here is a great eggnog breakfast cake, especially with the holidays coming up soon:

Ingredients:
1 Box Betty Crocker Gluten Free Yellow Cake (Or a gluten free cake mix of your own)
2/3 Cup Milk
1/2 Cup Butter, Softened
1 1/2 teaspoons Rum Extract
1 teaspoon GF Vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 Cup Rich and Creamy Vanilla Frosting
1/3 Cup Chopped Pecans

Directions:

1. Preheat oven to 350º (325º for dark or nonstick pan).
2. Grease bottom only of (8 or 9 inch) round or square pan.
3. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Don't forget to scrap the bowl on occasion to ensure that everything is getting mixed well. 
4. Pour into pan.
5. Bake 33 to 41 minutes or until toothpick inserted into the center comes out clean.
6. Cool 10 minutes.
7. Run knife around inside edge of pan.
8. Cool 30 minutes longer.
9. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. 
10. Drizzle frosting over cake.
11. Sprinkle with Pecans.

Gluten Free Green Bean Casserole

This is a classic dish seen at Thanksgiving Dinner. The hard part is that it is usually not one that is really easy to make Gluten Free, until now:

Ingredients:
1 can GF condensed Cream of Mushroom Soup*
3/4 Cup Milk**
1/8 tsp. Black Pepper
4 Cups Cooked Cut Green Beans
1 1/3 Cup Broken Funyons

Directions:

1. Mix Soup, milk, and pepper in a 1 1/2 Quart Baking Dish.
2. Stir in Beans and 2/3 Cup of broken Funyons.
3. Bake at 350º F for 30 minutes or until hot. Stir
4. Top with remaining broken Funyons and bake for 5 mins to crisp the Funyons.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it does not burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace the can of soup necessary for this dish.

** If you use a can of Gluten Free Cream of Mushroom soup, it is usually not condensed, so you will not need to add the 3/4 Cup of Milk, but you will need to increase from 1 can to 1 1/2 cans of Gluten Free Cream of Mushroom soup.

Sausage Stuffed Chicken Breasts

I must say, this was one I found online, had to change it up a little, but I was kind of nervous about how it would taste. It tasted really good! With this recipe also, there is a little tip, often times in recipes it calls for bread crumbs to be mixed into the food, for Gluten Free recipes, you can grind oats and use those instead! So here is the recipe:

Ingredients:
8 ounces Italian sweet sausage
1 Cup Bell Pepper finely chopped
1 cup finely chopped onions
1 teaspoon dried basil
4 Tablespoons Ground GF Oats
4 Boneless chicken breasts pounded flat
1 1/2 Cups Spaghetti Sauce
4 slices Provolone or Mozzarella
Parmesan cheese grated

Directions:
Heat Oven to 350º F.
Remove Casing from sausage and crumble into hot skillet, brown. Add peppers, onions and basil cook for 2 minutes. Cool mixture. When cooled, add ground GF Oats. Line baking sheet with foil, place 1/4 of the sausage mix on each breast and roll. Place in pan, seam side down. Use toothpicks to secure if necessary. Top each breast with spaghetti sauce and bake 25 minutes. Top each with cheese and bake until melted. Remove toothpicks and top with parmesan cheese.

Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.

Buffalo Chicken Pasta Bake

Ingredients:
16 oz. GF Penne (or Rotini) Pasta, cooked and drained
3 boneless, skinless chicken breasts, cubed and cooked
1/2-1 C Buffalo Hot Sauce (1/2 cup gives it a good kick)
3/4-1 C Ranch Dressing (Or Blue Cheese)
1-2 C Shredded cheese (Colby-Jack, cheddar, or Mozzarella)

Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta, and cheese.
4. Pour sauce over all and mix well.
5. Pour everything into prepared baking dish (9x9 Glass), sprinkle with cheese (if desired) and bake for 20-25 minutes.

Tinga

This is a Mexican dish and is SPICY. Please keep that in mind! BUT IT IS AMAZING!!!!!

Ingredients:
1 Large Chicken Breast, cooked and shredded
3/4 of an onion, sliced
4 Fresh tomatoes, or one small can of tomato sauce
Chipotle in Adobo, add as many as you want, (I usually do 2 and it gives a good kick!)
Tostadas
1/4 cup Water
toppings: Chopped Lettuce, Mexican Cream, Salsa

Instructions:
1. In a preheated frying pan, heat a small amount of oil
2. Sautee the onions until they are translucent.
3. Add the chicken and cook for a couple more minutes
4. In a blender, liquefy the chipotle, the water, and the tomatoes.
5. Add the mixture to the chicken, and cook until the liquid has all been absorbed into the chicken.
6. Add salt if needed
7. Add the chicken mixture to the tostada and top with lettuce, cream, salsa and Mexican cheese if desired.
8. ENJOY!!!!

Gluten Free Sweet and Sour Chicken

This is a really good recipe, and the best thing about it is that it tastes great the next day.  

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Ingredients:         
Chicken:         
3-4 boneless, skinless chicken breasts (about 2 pounds)         
Salt and pepper         
1 cup cornstarch         
2 large eggs, beaten         
1/4 cup canola, vegetable or coconut oil         
Sauce:        
3/4 cup granulated sugar         
4 tablespoons ketchup         
1/2 cup apple cider vinegar         
1 tablespoon soy sauce         
1 teaspoon garlic salt

Directions:

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Gluten Free Sloppy Joes

This recipe is really easy, but you will have to purchase gluten free hamburger buns. We have found that the best we can find to buy is found at Macey's here in Utah. The brand is New Grains. Let me know if you can find any other ones.

Ingredients:
1 lb. Ground Beef
1 can GF Tomato Soup*
Ketchup
Mustard
Garlic Salt
Onion Powder

Directions:
Brown beef in a skillet. Once the meat is brown, drain the juices and add the other items. If you noticed several of them don't have a measurement. This is because some people may or may not like a lot of ketchup, mustard, onion powder, or garlic salt. I use about 1/2 C of Ketchup, 2 Tbsp. Mustard, 1 tsp. garlic salt, and 1 tsp. onion powder. My family and I enjoy this recipe, but the great thing is, you can do less of any of them or add more to get the flavor you want. Once it is cooked, you can place it onto the Gluten Free Hamburger Buns.

Gluten Free Baked Tacos

This recipe is a great one to make on a night that you don't want to cook for a long time.

Ingredients:
1 lb. Ground Beef
1/2 C chopped Onion
2 Cloves of Garlic, Minced
1 Tbs. Chili Powder
1 Can GF Tomato Soup*
10-12 Hard Shell Tacos
Cheese, Shredded Lettuce, Chopped Tomatoes

Directions:
Brown meat, onion, garlic, and chili powder until meat is cooked, drain. Stir in soup. Heat through. Fill taco shells with meat mixture. Bake 350 degrees F for 5 minutes. Top with Cheese, lettuce and tomatoes after the tacos are cooked.

*I have not found GF canned Tomato Soup. I use the Pacific brand Cream of Tomato Soup. It isn't condensed, so you have to put a little more and cooked it in the skillet a little longer to evaporate some of the liquid, but leave behind the tomato part.

Gluten Free Beef Stroganoff

This has been a family favorite for years. The hard part was when we found out that my wife couldn't eat gluten, it was a downer that we couldn't have it. After some experimenting, and several trials I finally found a way to make it well.

Ingredients:
1.5 lbs Boneless Top Round Steak
1/4 C Margarine
1 can of GF Cream of Mushroom Soup*
1 (8 Oz.) Can of Tomato Sauce
1/2 Cup Chopped Onions
1 tsp. GF Worcestershire Sauce
2 GF Beef Bouillon Cubes
1/2 tsp. Salt
Shake of Garlic Salt
1 C Sour Cream
Hot cooked GF Noodles (we use Penne)

Directions:
Remove fat from Round Steak. Cut into 1/4 inch strips. Melt margarine in skillet, add meat and brown. Add remaining ingredients EXCEPT Sour Cream. cover and simmer 40 minutes until meat is tender. Turn off heat and add sour cream. Serve over hot noodles.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

Directions:
Mix all the ingredients together. This creates the soup mixture.

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it doesn't burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace your can of soup.

Gluten Free French Toast Casserole

I made this for my wonderful wife for Mother's Day. It turned out really well and my wife enjoyed it.

Ingredients:
Main:
1- 12 ounce loaf Gluten-free Bread cut into 3/4 inch cubes
1- Apple, pealed and coarsely chopped
8 Eggs
3 Cups Milk (or milk substitute)
1/4 Cup Real Maple Syrup
1 teaspoon GF Vanilla Extract
3/4 teaspoon sea salt
1 teaspoon ground cinnamon

Topping:
3 Tbsp. Cold Butter, Diced
3 Tbsp. sugar
2 Teaspoons ground cinnamon
Maple Syrup

Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 x 2 in baking dish.
3. Spread bread cubes in bottom of baking dish.
4. Sprinkle the chopped apples evenly across the top.
5. In a mixing bowl, beat the eggs.
6. Add the main ingredients to the eggs.
7. Beat until well blended.
8. Pour the egg mixture over the bread cubes.
9. In a small bowl, mix together the sugar and ground cinnamon from the topping ingredients.
10. Sprinkle cinnamon and sugar mixture over the top of the casserole.
11. Dot the top of the casserole with butter pieces.
12. Bake for 45-50 minutes or until a knife inserted near the middle comes out clean.
13. Remove from oven and let stand for 5 minutes before serving.
14. Serve with syrup on top and a side of fresh fruit.

Quick Gluten Free Meals

Brittany and I enjoy a nice sit down dinner, but, let's be honest, not every night is that possible. I decided to compile a couple quick recipes that could be made quickly and fairly inexpensively.

The first is chicken tacos. This is a family favorite.
Ingredients:
Rotisserie Chicken (we get the one from Costco)
Corn Tortillas
Vegetable Oil
Salsa
Guacamole
Other Toppings of your choice

Directions:
Heat up the oil in a frying pan and cook the corn tortillas. I enjoy them a little fried, but if you would rather not fry them, just put a little PAM spray on the pan and cook the corn tortillas. Once the tortillas are cooked, just pull chicken right off the bone and put it into your tortillas and fold them up like a taco. The final step is to add whatever toppings you want. We usually do a restaurant style salsa and guacamole.

The second is a great recipe for left overs.
Chicken Quesadillas:
Ingredients:
Corn Tortillas
Leftover Chicken from the Rotisserie (cooked up chicken breast works also)
Tostitos Queso Dip

Directions:
Warm up the queso in a pan and add shredded chicken (1 Jar of dip to about 2 1/2 Cups of chicken). Place 2 Corn Tortillas in a frying pan and brown one side. Once those sides are browned flip them over and spoon on about 2 to 3 spoons of the queso chicken mixture onto one of the tortillas. Then flip the other tortilla on top so the unbrowned side is facing outward. Cook the one side and flip over to cook the other side of the quesadilla. You can serve it with Sour Cream, Salsa, and Guacamole.

The Third is nachos.

Ingredients:
Tortilla Chips
Queso Dip
Cooked Beef or Chicken (cooked with GF Taco Seasoning)
Salsa
Sour Cream
Corn
Beans
Peppers
(Usually we buy a can of corn that has the beans and peppers in it)
Directions:
Cook up the Beef or Chicken in Taco Seasoning. If cooking the chicken, shred it or cube it to be easier to eat with the nachos. Heat up the queso dip. Place the tortilla chips in the oven on broil to warm them up. Once the tortilla chips begin to brown a little, pull them out and dish up. We usually just place all the toppings on the table and everyone dishes up what they want.

White Bean Chicken Soup

Ingredients:

1 lb chicken

1 med. onion

1 1/2 tsp garlic powder

1 Tbs vegetable oil

2 cans great northern beans

1 can chicken broth

2 cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1 cup whipping cream 

Directions:

Saute chicken, onion, and garlic powder in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add sour cream and whipping cream just before serving. 

Great Ham Glaze!

As I was cooking the ham for easter, I realized the glaze that comes with it has wheat starch in it. Lucky for me, I have some good back up glazes.

Brown Sugar-Mustard Glaze:
Ingredients:
1/2 C Packed Brown Sugar
3 Tablespoons Honey
1 Tablespoon Dijon Mustard
1 Tablespoon Pineapple Juice

Directions:
In small bowl, mix all ingredients together with whisk until well blended. Brush glaze on the ham in the last 45 minutes of baking.

Pineapple-Ginger Glaze:
Ingredients:
3/4 C Packed Brown Sugar
1/2 C Pineapple Juice
1/2 teaspoon Ground Ginger

Directions:
In small bowl, mix all ingredients together with whisk until well blended. Brush glaze on the ham in the last 45 minutes of baking.