Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Recipes Needed Please...


GF Lover

Recommended Posts

GF Lover Rising Star

I need recipes for the following dishes:

 

Creamed Corn Casserole

Green Bean Casserole

Fresh cranberry salad

 

And....is there a way to make rolls without a food processer?

 

Thanks Foodie Friends,

 

Colleen

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Adalaide Mentor

Just so you know, I'm not a completely horrible person who forgot about you or was ignoring you. I went out to the mall last night to get a phone and then looked around later for my recipes from last year. No dice. I usually just google recipes and use whatever looks good for my sides. I don't get too attached to that sort of recipe.

 

If you're a fan of the "traditional" green bean casserole, this is a good recipe.

Open Original Shared Link

 

I'll probably do this this year because I haven't tried it before. I'll just use AP flour and make my own bread crumbs.

Open Original Shared Link

Link to comment
Share on other sites
GF Lover Rising Star

You could never be a horrible person :D

 

I like the second one.  Question tho...what is Panko?

 

Thanks,

 

Colleen

Link to comment
Share on other sites
Marilyn R Community Regular

We call it corn puddin' down here.

 

6 ears of starchy corn

1/2 cup half & half or heavy cream

s&p to taste

graham masala (optional, to taste)

1-2 T butter

pinch of sugar

1/4 - 1/2 cup water

 

Cut the corn kernels 1/2 way through into a bowl or 9x13" pan.  Turn the cob upside down and scrape the remainders of the corn into the bowl or pan.  Repeat with the remaining cobs of corn.

 

Heat a non-stick pan over med. heat, and the butter.  Once melted, add the corn goo and season with S&P.    Add the water, increase the heat to MH and allow to come to a boil.  Reduce the heat to ML.  I usually let this simmer about 3-4 hours, stirring occasionally, adding a little  water when it appears to be getting too thick. 

 

Add the cream or half and half at the end.  If it's not thick enough (because you added too much water), mix up a little arrowroot with water, bring to a boil, and stir that in.  You can make it up to 2 days in advance, then just reheat it in the micro or bake it. 

 

I think 6 ears would serve 4-5 people as a side.  This is how my cracker MIL taught me how to make corn puddin', but she usually cooked it all day. 

 

Warning:  do not leave your glasses on the table if that's where you scrape the corn.  I put them on the day after I made corn puddin' and thought I was going to need to buy new glasses.

 

I've never tried it with frozen or canned corn out of respect for dear MIL.

Link to comment
Share on other sites
Adalaide Mentor

You could never be a horrible person :D

 

I like the second one.  Question tho...what is Panko?

 

Thanks,

 

Colleen

 

I grew up baking, not cooking. So uh... it's breadcrumbs? I put bread in a food processor and BAM! It's whatever I decide to call it. I'm sure if our resident expert meanders along she'll be able to explain that there is an important difference but it's all the crumbs of bread to me. :ph34r:

Link to comment
Share on other sites
GF Lover Rising Star

Marilyn,

 

That sounds excellent.  Thank you.  What is graham Masala?

 

Colleen

Link to comment
Share on other sites
GF Lover Rising Star

lol.  Ok, Panko = bread crumbs.  Sounds good to me.

 

Thanks,

 

Colleen

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

Just an FYI- you can make bread crumbs in a blender.

Can you eat cheese? I have a great cheesy corn recipe that a local BBQ place is known for.

Link to comment
Share on other sites
GF Lover Rising Star

 I can certainly eat cheese on Thanksgiving.   Would love the recipe Karen, Thank You.

 

 

Colleen 

Link to comment
Share on other sites
IrishHeart Veteran

I think Marilyn meant garam masala which is a mixture of fragrant spices, but I'll let her clarify since it is her recipe.

 

There is a difference between bread crumbs and panko. Panko are Japanese breadcrumbs and they are denser and are made only from the white bread, not the crusts.

Recipes that call for panko usually do that for a reason, but I have been sneaky when I am out of panko and used just chunky coarser breadcrumbs.

I make my own in a mini-chopper but blenders work fine.

I have purchased G F panko, but they were "meh".

 

I am sure you meant the real resident expert, not me, but she may meander by as well.

I just happened to be meandering...that's all....not buttin in or nuthin, honest.  ^_^

Link to comment
Share on other sites
Marilyn R Community Regular
er

Marilyn,

 

That sounds excellent.  Thank you.  What is graham Masala?

 

Colleen

Yes, I misspelled it.  Garam Masala.  It wasn't in my MIL's original recipe, but I love the additional flavors.  It typically is a spice mixture including coriander, cardamon, pepper, cinnamon, caraway, cloves, ginger, nutmeg and a couple of other herbs. 

 

I get mine online at The s p I c e house.  Yummy yummy!

Link to comment
Share on other sites
kareng Grand Master

I need to type it out.  Bug me tomorrow if I haven't put it on.

Link to comment
Share on other sites
IrishHeart Veteran

I need to type it out.  Bug me tomorrow if I haven't put it on.

you heard it....we get to bug her. he he bzz bzz bzz

Link to comment
Share on other sites
kareng Grand Master

Not your Mama's green bean casserole!

 

Swiss Cheese Green Beans

 

2 Tbsp flour - rice or an AP mix

2 Tbsp margarine/butter

2 cups sour cream (light is OK)

½ teasp onion powder

¼ teasp sugar

32 oz frozen whole petite green beans

½ lb strong Swiss cheese, shredded

½ cup bread crumbs

2 tabsp margarine/butter

 

Pre heat oven to 400F (this is flexible if something else is cooking at 350F or 425F that is fine)

 

Melt 2 tbsp of butter in saucepan, gradually blend in the flour.

Add sour cream, onion, salt (I omit), sugar. Stir. Take off heat and set aside.

 

Cook beans in water until fork tender. Don’t over cook because they will still cook in the casserole.

 

Saute bread crumbs in butter.

 

Grease an 8 x 11 dish. Layer beans, cheese and white sauce. Sprinkle bread crumbs on top.

Cook for 20 minutes.

Link to comment
Share on other sites
kareng Grand Master

The cat senses any time someone thinks of ham and here she is trying to help with this recipe!

 

 

 

 Cheesy Corn Bake

 

2 Tbps margarine/butter

4 tsp gluten-free Flour (AP or rice)

1/8 tea garlic powder

¾ cup milk

6 oz shredded American Cheese (get the good stuff, not Kraft singles)

3 oz cream cheese, cut up

3 (10 oz) packs of frozen corn

3 oz ham diced teeny tiny (bacon might be good) (Of course, bacon would be good)

 

Pre heat oven to 350F. Flexible if cooking something else at a higher heat. Put this on bottom to avoid burning the top if cooking at a higher heat.

 

In a large pan, melt butter. Stir in flour and garlic powder until smooth. Add milk. Cook and stir over medium heat until thickened and bubbly (maybe 5-20 minutes)

 

Stir in cheese and cream cheese. Cook and stir over low heat until melted. Stir in ham and corn.

 

Transfer to a greased 2 quart casserole. Bake for 45 minutes uncovered. If cooking at a higher temp, might need to put the lid or foil over top after 25 minutes if its browning or looking dry.

Link to comment
Share on other sites
kareng Grand Master

When I type up recipes, I try to make them very simple because some people are trying to learn to cook.  Also, this way I don't have to re-type them for my boys or my SIL or niece that need lots of directions. 

Link to comment
Share on other sites
notme Experienced

Not your Mama's green bean casserole!

 

Swiss Cheese Green Beans

 

2 Tbsp flour - rice or an AP mix

2 Tbsp margarine/butter

2 cups sour cream (light is OK)

½ teasp onion powder

¼ teasp sugar

32 oz frozen whole petite green beans

½ lb strong Swiss cheese, shredded

½ cup bread crumbs

2 tabsp margarine/butter

 

Pre heat oven to 400F (this is flexible if something else is cooking at 350F or 425F that is fine)

 

Melt 2 tbsp of butter in saucepan, gradually blend in the flour.

Add sour cream, onion, salt (I omit), sugar. Stir. Take off heat and set aside.

 

Cook beans in water until fork tender. Don’t over cook because they will still cook in the casserole.

 

Saute bread crumbs in butter.

 

Grease an 8 x 11 dish. Layer beans, cheese and white sauce. Sprinkle bread crumbs on top.

Cook for 20 minutes.

WHERE was this recipe when i was over-run with green beans from the never-ending garden???  :lol:

 

that's ok - i froze a bunch of them already cooked, so this should work great - everybody loves the green bean casserole (with the cr of mush soup and fried onions) but ME.  maybe i will make this for ME lolz happpy thanxgiving to ME  - i'll call them haricort verts or whatever and people will fear them  ;)  

Link to comment
Share on other sites
notme Experienced

 

 

There is a difference between bread crumbs and panko. Panko are Japanese breadcrumbs and they are denser and are made only from the white bread, not the crusts.

Recipes that call for panko usually do that for a reason, but I have been sneaky when I am out of panko and used just chunky coarser breadcrumbs.

I make my own in a mini-chopper but blenders work fine.

I have purchased G F panko, but they were "meh".

 

I am sure you meant the real resident expert, not me, but she may meander by as well.

I just happened to be meandering...that's all....not buttin in or nuthin, honest.  ^_^

i am not the resident expert, but if i need panko-like crumbs, i put bread in the oven to dry it out until it's dried on the outside but still 'bready' on the inside, then break it into pieces and put in mini-chopper.  the moistness of the inside bread sort of compacts it a little and keeps it big.  if i'm really ambitious or i'm making something that i want to be really crunchy, i will spread the crumbs on a sheet pan (or *shhhhh!*  tinfoil) and bake them so they are nice and crispy.  i am too lazy to cut the crusts off, but one could do that if one wished.

 

yah - i haven't found any packaged bread crumbs of any sort that were worth a flip - and they cost $$$ for stupid crumbs.  i'd rather make my own.  for my 'regular' bread crumbs, i save out the bread ends in the freezer until i have enough to do a batch  :)

Link to comment
Share on other sites
Adalaide Mentor

i am not the resident expert, but if i need panko-like crumbs, i put bread in the oven to dry it out until it's dried on the outside but still 'bready' on the inside, then break it into pieces and put in mini-chopper.  the moistness of the inside bread sort of compacts it a little and keeps it big.  if i'm really ambitious or i'm making something that i want to be really crunchy, i will spread the crumbs on a sheet pan (or *shhhhh!*  tinfoil) and bake them so they are nice and crispy.  i am too lazy to cut the crusts off, but one could do that if one wished.

 

yah - i haven't found any packaged bread crumbs of any sort that were worth a flip - and they cost $$$ for stupid crumbs.  i'd rather make my own.  for my 'regular' bread crumbs, i save out the bread ends in the freezer until i have enough to do a batch  :)

 

I do almost the same thing, only I just use my toaster on a super light setting. I didn't know about the no crust thing, but I'm too lazy too and I've never had a bad result from using a whole slice of bread to make crumbs. Besides, I could never justify throwing perfectly good bread away so on top of the cutting crusts off I'd have to freeze the crusts with my bread butts to not make myself crazy with the waste. Not worth the effort in my house. It's all just bread out of a food processor. 

 

I totally agree about the waste of money on buying crumbs too. We already pay 3-4 times as much for bread, and crumbs cause about twice as much as a loaf of bread. And all they have to do is put stale bread in a food processor! What a rip off. 

Link to comment
Share on other sites
kareng Grand Master

Cookie Pie Crust

 

2 cups gluten-free ginger snaps (35 to 38 cookies)

2 Tbsp sugar

1/3 cup cold butter or margarine, diced small

1 Tbsp rice flour or baking mix

 

Preheat oven to 350.

 

Put cookies, rice flour and sugar into a food processor or blender and pulse until you have fine crumbs.

Add butter and pulse until it forms clumps.

 

Lightly grease a pie pan. Press the crumb mixture into pie pan and up the sides.

Bake for 8-9 minutes. Then fill.

 

I used Mi-Del gingersnaps about an 8 oz bag. Kininkinick makes some too.

This works well with Pamela’s chocolate wafer cookies, just omit sugar.

 

I just use the pumpkin pie recipe on the Libbys pumpkin can.  You can make a pumpkin pie without a crust and its yummy.  I have seen that and they put pecans on top to have a little crunch

 

 

 

 

Link to comment
Share on other sites
Adalaide Mentor

I've actually never made a ginger snap crust, but I've heard good things. I'm sure that it would positively thrill my husband as he loves the cookies and loves pumpkin pie. Maybe I'll try something new this year instead of the whole making a crust thing for my pie. I'd personally prefer chocolate, but he's anti-pumpkin chocolate anything. He says they don't go together. (He may have been dropped when he was a baby, I never asked.) 

Link to comment
Share on other sites
GF Lover Rising Star

Those are great Karen.  Thank you so much. :D

Link to comment
Share on other sites
Marilyn R Community Regular

How did Thanksgiving already approach anyway???

 

That's what I want to know. 

 

Ewwwww, and then there's Christmas. 

 

Bah Hum Bug, sorry.

Link to comment
Share on other sites
Adalaide Mentor
Ewwwww, and then there's Christmas. 

 

Bah Hum Bug, sorry.

 

Too soon!

mouthshut-mouth-shut-zip-zip-it-smiley-e

Link to comment
Share on other sites
Marilyn R Community Regular

I do almost the same thing, only I just use my toaster on a super light setting. I didn't know about the no crust thing, but I'm too lazy too and I've never had a bad result from using a whole slice of bread to make crumbs. Besides, I could never justify throwing perfectly good bread away so on top of the cutting crusts off I'd have to freeze the crusts with my bread butts to not make myself crazy with the waste. Not worth the effort in my house. It's all just bread out of a food processor. 

 

I totally agree about the waste of money on buying crumbs too. We already pay 3-4 times as much for bread, and crumbs cause about twice as much as a loaf of bread. And all they have to do is put stale bread in a food processor! What a rip off. 

Oh man, I've been makin' bad panko crumbs for awhile now.  I just take a hunk of year old gluten-free French bread out of the freezer and stick it in my mini food processor, watch it closely, and when I have big crumbs, consider it panko.  If I  don't catch it in time, I substitute bread crumbs.  :wub:

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,472
    • Most Online (within 30 mins)
      7,748

    Jessiehags91
    Newest Member
    Jessiehags91
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      We offer a ton of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ and have done some articles on fast food places, but keep in mind that eating out is a common source of gluten contamination: https://www.celiac.com/search/?q=fast food&quick=1&type=cms_records2 Many colleges now offer allergen-friendly, and sometimes gluten-free options in their student cafeterias: https://www.celiac.com/search/?&q=colleges&type=cms_records2&quick=1&search_and_or=and&sortby=relevancy PS - Look into GliadinX, which is a sponsor here, but many studies have been done on it which show that it may break down small amounts of gluten in the stomach, before it reaches the intestines.
    • JustGemi
      Thank you! What do you recommend in the next 7 weeks until I see my Doctor?  Just start my Gluten free diet?
    • Scott Adams
      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      So if the normal range for your tests is below 15.0 U/mL, and your results are 120.9 U/mL HIGH, it definitely looks like you could have celiac disease. Your doctor may want to schedule an endoscopy to confirm this, but with such high results it is also possible that the diagnosis might be made on your blood test results alone (more info on that is below). This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.  In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! There are other things that may cause elevated tTg-IgA levels, but in general a reaction to gluten is the culprit:    
×
×
  • Create New...