Shirley's Gluten-Free Baking

07/26/2023

On Thursday, July 27th we will be opening at noon for everyone to go and enjoy the Medicine Hat parade. We look forward to seeing you all after the festivities!

07/17/2023

Just saw this on the Be.Gluten Free Market page…don’t forget to mark your calendar!

Do you smell pancakes?? I know we sure do🥞🥞🥞

STAMPEDE PANCAKE BREAKFAST: July 24th @ 7am-10am

Next Monday, come on out to join us for our at .glutenfreemarket

Jack Humney will be providing us with entertainment for our breakfast! We will have some of our vendors handing out samples of their products for everyone to try! AND GET THIS - will be set up to receive non-perishable food donations! How awesome is that?!🤗🤗

We want to give a BIG thank you to all of our supporting companies for your donations that help make the a success for our community❤️
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And don’t forget, will be joining us at 🕛12pm to give everyone who swings by a nice ❄️ice cool refreshment❄️

10/06/2022

Be. Adventures and make some delicious stuffing and dessert pies for your Thanksgiving dinner. Even though we may be able to make this from scratch, it’s nice that Be. Gluten Free Market give us the time saver option.

It’s almost that time of the year again, Thanksgiving is upon us and we’re here to help you be ready for it!

We have Sunstart Bakery’s gluten-free stuffing mix to help compliment the delicious meal you have prepared for your guests, it’s easy to use and customizable to make that stuffing perfect!

Also looking to bake a pie for dessert? We’ve got you covered with pie shells and pie crusts. There are so many options to choose from with these two items available to you you’ll be voted best Thanksgiving dinner 🤩

09/28/2022

Just in case you haven’t seen this. It’s always handy to have!

Enjoy a safe gluten-free Halloween this year using the Canadian Celiac Association's gluten-free Halloween candy list 2021.

09/20/2022

Vanilla and chocolate cupcakes for a little fella that loves trucks. They have buttercream frosting and fondant trucks.

09/20/2022

Some fun vanilla and chocolate cupcakes with buttercream frosting and fondant nose, ears and horns.

09/20/2022

Wedding cake and a large amount of cupcakes. All dairy free vanilla cake with dairy free frosting.

09/02/2022

❤ THANK YOU ❤

After about 15 wonderful years, I have made the difficult decision to close Shirley’s Gluten-Free Baking permanently. I have enjoyed baking for all those years but unfortunately personal issues have materialized and also with the price of ingredients going up continually, I realize this is the best decision for myself and my family.

I am extremely grateful to all of you who played a part in making my small business a success and I cannot thank you enough. I have made a lot of wonderful friends along the way.

My phone number remains the same, so if you have any questions about gluten-free baking, please feel free to call or text, I will be more than happy to try and help.

Shirley’s Gluten-Free Baking’s daytimer is now officially closed…thank you again, I will miss you all!

08/21/2022

Happy Sunday Friends...I hope your keeping cool and relaxed.
I know this doesn't have anything to do with baking, but I thought I'd share a recipe that I found in a recipe book my friend gave me "Suffield Celebrates 100 Years - 1909-2009". It's for Spareribs and it's the best I've ever made. We're not fussy for the actual spareribs so I use either a pork or beef roast cut into chunks when I make it. Trust me....you'll love it just the way it is or make whatever changes you'd like to it.

3 lbs pork or beef spareribs (or roast)
1 can tomato soup (I use Campbells Tomato with Basil and Oregano (it's Gluten-free))
1 cup Brown Sugar
1 cup Vinegar
1 Tbsp Chili Powder
1 tsp celery salt
1 tsp Paprika
(I sometimes add about 1 tsp garlic powder to this as well)

The original recipe says to mix and pour over ribs, bake covered for 1 hour at 350F. Remove lid, continue baking and basting every 15 minutes for about 1 1/2 hour more.

I, on the other hand, put it all in my slow cooker and cook on high for about 4-5 hours. The juice is runny so you can either thicken it with cornstarch or I sometimes take it out and put it on a baking sheet in my toaster oven, basting it every so often with the juice left in the pot. If there's juice left over, I freeze it and then use it as a sauce on pulled pork or beef.

This is so good, try it and let me know what you think.
Enjoy...Shirley

07/23/2022

It’s so nice that those of us who are Gluten Free have a Stampede Breakfast and don’t have to worry about any side effects…happy Stampeding!

07/01/2022

Enjoy Life Foods announced today, out of an abundance of caution, a voluntary recall in the United States and Canada of a limited quantity of a select list of baked snacks products due to the potential presence of hard plastic pieces. This is not related to an allergen and no other Enjoy Life Products are affected by this voluntary recall. The company became aware of this issue as a result of internal quality assurance surveillance.

For a full list of affected product codes and Best Before Dates, click here > https://bit.ly/3bGUqkL. Consumers who have these products should not eat them and should contact the company at 1-855-543-5335 for more information and to obtain a refund.