Gluten Free DIY Ornaments!

I remember making Salt Dough Ornaments with Lovey Levin on his second Christmas. I didn’t know at the time that I was poisoning him with Gluten.

I recently found a new recipe that I can’t wait to try!!! Just in time to make party favors for his birthday party coming up! I found the recipe here!

Here’s what you’ll need…

• 1 box baking soda (about 2 cups)
• 1 cup cornstarch
• 11/2 cups water
• Sauce pan
• Bowl
• Spoon
• Plastic wrap

Here’s how you make it…

1. Mix all the ingredients in a saucepan and cook over medium heat, stirring consistently, until it is too thick to stir with a spoon.

2. Cool for 15 minutes, or until the dough is cool enough to touch. Knead it for about 5 minutes, or until smooth. Keep dough wrapped in plastic.

Once you have molded it, it will take 1-2 days for the clay to dry. The length of time depends on how thick your craft is: If it is a flat ornament, it may only take 1 day, if it is thick it will take much longer. This clay can be painted with either Tempera or acrylic craft paints.

Do put the hole in for the string or hook, we use a straw. It’s small enough for string but not TOO big to be mistaken for part of the design!!

After you paint it, give it a coat of clear acrylic to seal it. I hate chipped paint! I think I’ll try some cool nail polishes this year – My daughter has a few doubles sitting in her drawer… 😉


Beef Stroganoff a la Lovey Levin

We needed a change up in the kitchen… too much chicken, to date. We needed to use up the ground beef sitting in my freezer.  The mushrooms needed to be used up too! So I decided to make some Beef Stroganoff. I only had to make ONE modification to make this recipe Gluten Free, so it was a pretty easy one to do.


  • 1lb of ground beef
  • 3T of GF all purpose flour
  • 2t salt
  • 3T butter
  • 1lb sliced mushrooms (white or baby bellas)
  • 2 chopped onions
  • 1 clove minced garlic
  • 1T tomato paste
  • 10 oz beef broth
  • 1 c sour cream
  • Worcestershire sauce to taste


  1. Brown ground beef (strain if necessary, I didn’t as there wasn’t much fat). Put aside
  2. Saute onions, mushrooms and garlic until nearly done. 6-7 minutes. Put aside (same bowl as meat)
  3. Add butter to pan, blend in GF flour to make your roux. Add in tomato paste and blend well.
  4. Stir in broth, continue to stir over medium heat until bubbling and thick.
  5. Return meat, onions, mushrooms and garlic to pan and mix well then stir in Sour Cream. Allow to reheat stroganoffto low simmer.

We served this over Gluten Free Fusilli and used baby peas as a side. It was delicious!!