<![CDATA[Gluten-Free Recipes - Baking & Cooking Tips]]> Discussions about gluten-free baking and cooking. http://www.celiac.com/gluten-free Fri, 17 May 2013 19:06:23 +0000 60 Bacon Recipes http://www.celiac.com/gluten-free/topic/101839-bacon-recipes/ I think we need a fun thread.  Bacon seems to be a popular food....so I thought...we need a thread of bacon recipes.

 

Here is an interesting one:

 

http://lovecookeat.com/bacon-cups/

 

]]> Fri, 17 May 2013 19:06:23 +0000 http://www.celiac.com/gluten-free/topic/101839-bacon-recipes/ Homemade Donut Recipes And Tips http://www.celiac.com/gluten-free/topic/101811-homemade-donut-recipes-and-tips/
Also, any good recipes?I don't like the cake style (krispy kreme), prefer old fashioned or cruellers. Would also appreciate freezing tips.

Thanks!
Megan]]> Thu, 16 May 2013 20:06:34 +0000 http://www.celiac.com/gluten-free/topic/101811-homemade-donut-recipes-and-tips/ I Miss Sunday Afternoons And My Bread Machine http://www.celiac.com/gluten-free/topic/101716-i-miss-sunday-afternoons-and-my-bread-machine/ I used to bake up a fresh batch of bread every Sunday, it would smell so good and taste so good  but those days are over . . . I think.  Has anyone had luck with bread machines and yeast bread?  I know there is one brand of machine that is recommended for gluten-free and it's kind of pricey but I don't remember the brand.  I'm about ready to splurge though, if it will do the job.  I'd love to know what kind of luck you have or haven't had with bread machines and eating gluten-free.

 

Jane

]]> Sun, 12 May 2013 22:09:14 +0000 http://www.celiac.com/gluten-free/topic/101716-i-miss-sunday-afternoons-and-my-bread-machine/ Pizza Made Of Cauliflower, No Flour http://www.celiac.com/gluten-free/topic/101668-pizza-made-of-cauliflower-no-flour/ Hi everyone, 

I've just found an interesting recepie on a natural lifestyle blog. I'm interested whether it's good or not. If someone is brave enough to make it please let me know. What's your oppinion on it?

The recipe for 4 people:

  • one head of cauliflower
  • one cup of shredded parmesan
  • one cup of shredded mozzarella (this is what makes the whole crust a real pizza crust)
  • 1/2 tablespoon salt
  • 2 eggs (preferably omega-3 or grass-fed)
  • 1/2 tablespoon oregano
  1. Pre-heat your oven to 300 degrees.
  2. Wash cauliflower head, remove leaves and stem, and chop up. Put the cauliflower into your food processor and pulse for 2 minutes. Be careful and do not overdo it as it becomes watery.
  3. Add processed cauliflower to a microwaveable bowl. Microwave, uncovered, for 5 minutes.
  4. Add cheese, garlic powder, onion powder, oregano, and salt. Mix well. Adjust seasoning to taste.
  5. Add eggs, and mix well.
  6. Pour out onto a greased baking sheet. Spread out evenly so it becomes a pizza form. Bake for 15-20 minutes until lighty brown.
  7. Here comes the fun and creative part. Remove the crust from the oven and top it whatever you like. My favourites are tomatoes, ham, prosciutto, mushrooms and a lot of mozzarella.
  8. Put it back in the oven and bake until the cheese melts.
  9. EAT TIME!
  10.  

So?

]]> Fri, 10 May 2013 17:35:45 +0000 http://www.celiac.com/gluten-free/topic/101668-pizza-made-of-cauliflower-no-flour/ Kinnikinnick Angel Food Cake Mix http://www.celiac.com/gluten-free/topic/101656-kinnikinnick-angel-food-cake-mix/ I ordered four boxes of Kinnikinnick Angel Food Cake Mix, since I have not had my favorite cake in over six years and it's strawberry season here.

 

I am a bit dismayed when the additional ingredients call for 12 egg whites.  Not a worry about the egg whites, but what to do with a dozen egg yokes. Any suggestions?

 

 

I must have this cake with sugared strawberries and the juice and whipped cream and it summer and stuff.

]]> Fri, 10 May 2013 01:46:35 +0000 http://www.celiac.com/gluten-free/topic/101656-kinnikinnick-angel-food-cake-mix/ Almond And Fruit Crostata http://www.celiac.com/gluten-free/topic/101642-almond-and-fruit-crostata/ Not sure if this is a new idea, but it is to me!  Watch that the almond paste has no gluten ingredients.  I saw one that had wheat.  You could use any fruit in these.  It uses 1 tbsp of flour.  I would use almond flour or rice flour, I think.

 

The revelation to me - Using almond paste to make a crust!

 

 

http://beta.abc.go.com/shows/the-chew/recipes/Pear-Almond-Crostata-Brian-Boitano?printable=1

 

]]> Thu, 09 May 2013 17:24:32 +0000 http://www.celiac.com/gluten-free/topic/101642-almond-and-fruit-crostata/ Looking For Juicer/blender http://www.celiac.com/gluten-free/topic/101601-looking-for-juicerblender/ I am not sure if I am posting this in the right place but here it goes.  Due to recent other health issues that have come up I am really wanting to get more fruits and vegies in my diet.  I love to drink smoothies in the morning.  I was wondering if I could get some imput on what is the best juicer/blender out there for under $200.  I have seen the HealthMaster from Montel and that looks amazing, I know there is the Ninjia and Brevill but I just get more and more confused when I read the reviews.  I like the Healthmaster because you can put whole fruits and veggies and it has some liquid and there you go smoothie. Looks easy and not a bunch of parts. That is kind of what I am looking for but I also want something that is going to last.

 

]]> Wed, 08 May 2013 13:49:54 +0000 http://www.celiac.com/gluten-free/topic/101601-looking-for-juicerblender/ Anti-Candida Diet - Seeds Vs. Grains http://www.celiac.com/gluten-free/topic/101550-anti-candida-diet-seeds-vs-grains/ Hi Everyone,

 

Just starting to work on my candida issues and it looks like just taking some plain old Candex is not gonna do it and I need to make some dietary changes as well.

 

I am just learning about the Candida diet, and how grains are a no no because of their starches but seeds are okay. Can someone please explain to me how this works? I mean as far as I know, seeds also have starches in them...so how come starch in the grains are not good for candida over-growth people but seeds are okay??

 

Thank you so much,

God Bless.

 

]]> Mon, 06 May 2013 04:32:33 +0000 http://www.celiac.com/gluten-free/topic/101550-anti-candida-diet-seeds-vs-grains/ Cookbook http://www.celiac.com/gluten-free/topic/101547-cookbook/ Looking for a good cookbook with the following criteria (hopefully I am not dreaming!):

 

  • deliciousness
  • healthy ingredients
  • non-pretentious ingredients
  • fairly comprehensive (soups to apps to entrees to vegetable dishes)
  • easy to use (place/fold/prop up) in the kitchen
  • recipes that are not too lengthy
  • good index

 

All suggestions welcome!

Plumbago

]]> Sun, 05 May 2013 19:26:17 +0000 http://www.celiac.com/gluten-free/topic/101547-cookbook/ Gluten-Free French Onion Soup http://www.celiac.com/gluten-free/topic/101524-gluten-free-french-onion-soup/ French Onion Soup (Gluten-free, of course)

1 tbsp butter
1 large, mild onion, thinly sliced
2 tsp Bob's Red Mill all purpose gluten-free flour
1/4 cup dry white wine
5 cups water
4 cubes gluten-free beef bouillon (we use Knorr)
salt and freshly ground pepper, to taste
4 slices gluten-free French bread
1 cup shredded Swiss cheese

Melt butter in a heavy frying pan. Add sliced onion, cover, and cook over low heat about 5 minutes, until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 minute. Add water; stir in bouillon cubes. Bring to a boil, reduce heat and simmer 5 minutes. Season to taste with salt and pepper. Place bread slices in a 325°F oven 5 minutes, to dry. Pour soup into 4 heated oven-proof bowls. Place a slice of bread on top of each; allow bread to soak up soup, and then cover with ¼ cup of cheese per bowl. Bake in a 325°F oven 25 to 30 minutes until cheese is lightly browned. Makes 4 servings.

 

:)

]]> Sat, 04 May 2013 01:55:27 +0000 http://www.celiac.com/gluten-free/topic/101524-gluten-free-french-onion-soup/ Another (Better) Bread Recipe - Baguettes http://www.celiac.com/gluten-free/topic/101513-another-better-bread-recipe-baguettes/

So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions.

WP_000120.jpg

It's quite yellow in colour from the corn, but otherwise it's not too unusual looking!

WP_000125.jpg

The crumb is holey and the bread is crusty with a very moist interior.

Makes 2 Baguettes

170g Cornmeal

175g Potato Starch

155g Rice Flour

6g Psyllium Husk

500ml Warm Water

2T EV Olive Oil

15g Salt

2t Yeast

Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins.

It is important to cool the bread fully before cutting into it.

]]> Fri, 03 May 2013 18:44:41 +0000 http://www.celiac.com/gluten-free/topic/101513-another-better-bread-recipe-baguettes/ Ready To Start Bread Baking, But Still Some Questions http://www.celiac.com/gluten-free/topic/101493-ready-to-start-bread-baking-but-still-some-questions/ It's been two weeks now since my 11 year old was diagnosed with Celiac, and I think we've made a great start on the gluten-free diet. To my knowledge she hasn't had gluten - but I'm not saying it's not possible we've made mistakes. We are going mostly gluten-free in our house. I'm keeping sandwich rolls in the freezer to make sandwiches for my husband and older daughter, and we still have some cereal in the house and some boxes of organic Mac & cheese that my Celiac daughter doesn't like anyway. But we've taken what I think are adequate precautions - new and separate colanders, separate peanut butter jars, etc. So, fingers crossed that we're doing a good job. My daughter doesn't have GI symptoms, so we won't know if we're doing a good job until a repeat DEXA scan (and TtG blood test) in 6 months shows us if her osteoporosis is improving.

 

My goal is to master bread baking, and remove even that potential contamination from the house. My gluten-free daughter isn't much of a bread eater anyway, but everything we've tried so far has gotten a big "yuck" from her. I've read a bunch of books and checked every gluten-free cookbook out of the library. The one that has really caught my attention is Carol Fenster's 1000 Gluten Free Recipes because I like the use of the sorghum flour - I think it is the rice flour flavor that my daughter doesn't like. I'm going to try the Millet bread tomorrow (we're not white bread eaters, anyway, so no need to try the white bread first). And I like that there are a lot of recipes that will help to adapt other old recipes, as in gluten-free "Lipton" Onion Soup mix, But I still have a few questions and I'm hoping that some of you experts on here can help me.

 

1) She uses Expandex in lots of her recipes. I've found it online, but with shipping it will cost me about $20 for 16 oz. Is it worth it? And if I don't buy that, what can I substitute in the recipes that call for Expandex?

 

2) I bought some Bob's Red Mill Buckwheat Flour at our local health food store today. Once I got it home I realized it didn't say "gluten-free" on the package, and I see on Bob's Red Mill website that it is not produced in a gluten-free facility. Does anyone have any experience that would tell me it is okay to use, or do I need to search out a different buckwheat flour?

 

3) Do experienced bakers on here think that using Carol Fenster's recipes are a good way for me to start?

 

I realize that it's time for me to get out of my analysis paralysis mode and just do some baking! I was going to bake this afternoon, but it got too late. I really appreciate any advice/input/handholding that anyone is willing to share.

]]> Fri, 03 May 2013 01:12:36 +0000 http://www.celiac.com/gluten-free/topic/101493-ready-to-start-bread-baking-but-still-some-questions/ Ciabatta Recipe http://www.celiac.com/gluten-free/topic/101480-ciabatta-recipe/ Hello. I'm new here so please be nice :) haha. I just came up with a new ciabatta recipe so I thought it might be useful to some people here. It's pretty quick for a ciabatta, in that there is no over night prove. It is both gluten free and vegan. Please let me know what you think. As always, it's important with many of these ingredients to double check when it comes to cross-contamination. I'm in the UK so not sure what the availability of these is like elsewhere.

 

I originally tried to post a link to the baking website I posted this on but wasn't allowed. So don't worry if you see the recipe elsewhere, it is me!

 

Photos:

 

WP_000115.jpg

WP_000118.jpg

 

The crumb looks a bit tighter and more cake-y here than it really was. In most places I cut through there were rather large holes, as you'd expect from ciabatta.

 

 

Ingredients
150 g
Cornmeal
175 g
Potato Starch
125 g
Sorghum Flour
50 g
Rice Flour
15 g
salt
2 t
Yeast (Instant)
10 g
Psyllium Husk (This can be obtained from Asian supermarkets or online. It's a coeliac-friendly natural gluten alternative.)
500 ml
Warm Water
  Instructions

Mix together all the dry ingredients except the psyllium. Mix the psyllium with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at least doubled (about 2 hours). Shape into two loaves on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. Sprinkle with cornmeal, slash and bake for 20 mins.

 

]]> Thu, 02 May 2013 20:02:29 +0000 http://www.celiac.com/gluten-free/topic/101480-ciabatta-recipe/ Gluten Free Meal Planning Webinar http://www.celiac.com/gluten-free/topic/101451-gluten-free-meal-planning-webinar/ Not sure if this will be good, but the price is right!  :)

 

" One of the most popular requests for an NFCA Webinar is how to maintain a healthy gluten-free diet while not breaking the bank. Join NFCA during Celiac Awareness Month as we share money-savvy grocery tips and provide a list of go-to healthy gluten-free recipes with the help of Kathleen Reale"

 

 

 

http://www.celiaccentral.org/webinars/gluten-free-menu-planning-budget-friendly-tips-9422/

 

]]> Wed, 01 May 2013 14:36:29 +0000 http://www.celiac.com/gluten-free/topic/101451-gluten-free-meal-planning-webinar/ Dumplings! http://www.celiac.com/gluten-free/topic/101422-dumplings/ I was doing one of those things where you click a link, then another and another and another and pretty soon you are looking at stuff completely unrelated to what you started looking at. Well, I randomly found a recipe for a dough for dumplings. Potstickers or dumplings were always a must when I ordered Chinese take out so I'm pretty excited. I can't do the filling they suggest for about 100 reasons, but I can come up something. I'm super excited to try these and just want to share.

 

http://www.asiandumplingtips.com/2009/08/slanted-door-hue-rice-dumplings-recipe-banh-xep-chay.html

]]> Tue, 30 Apr 2013 03:26:25 +0000 http://www.celiac.com/gluten-free/topic/101422-dumplings/