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Calling All Gf Cooks!


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18 replies to this topic

#1 kejohe

 
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Posted 02 March 2004 - 03:56 PM

Okay all you fabulous gluten-free cooks out there here is the deal.... as some of you know I have been putting together recipes for some time now to put out cookbook. So far, I have nearly 100 recipes, but I would like to get a few more before I present it to the publisher. So if any of you would like to contribute, I'd love to hear/read your suggestions/recipes.

Please keep in mind that my book is not exactly like the books on gluten-free cooking you find now on the market, mine is more about (somewhat upscale, but not advanced) cooking with fresh ingredients, and it's going to include the following sections:


• Breakfast cookery
• Appetizers
• Salads (for sides/Apps/Entrees)
• Sides
• Entrees for Entertaining
• Elegant desserts
• Miscellaneous recipes (vinaigrettes/flavored oils/ spice blends for meat and chicken)


Teaching Sections:
• Stocks, the most important tool
• Roux
• Cooking oils
• Herb Identification
• Cooking with potatoes
• What’s that? (a guide to not-so-well-known veggies & fruits)

Obviously these are subject to deletion or modification, but it's a great start, so please feel free to offer any suggestions.

Thanks all!
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Kathleen
Son has been gluten-free since December 2001

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#2 Guest_jhmom_*

 
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Posted 02 March 2004 - 04:31 PM

Hi Kathleen:

I am sorry I do not have any recipes for you as I am still learning to cook from scratch, lol but I did want to say GOOD LUCK TO YOU, I know your cookbook will turn out GREAT!!!! :D
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#3 kejohe

 
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Posted 02 March 2004 - 04:38 PM

Hee hee... thanks, I'm so nervous! I am drafting my proposals for the publishers as we speak and I keep thinking what if they hate it? or scarier still what if they love it? I think no matter what the responses are I'm gonna freak out. :P
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Kathleen
Son has been gluten-free since December 2001

#4 GFdoc

 
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Posted 03 March 2004 - 09:11 AM

Kathleen - are you planning on having some ethnic recipes? Since going gluten-free, I really miss going out to ethnic restaurants...I've been worried that the language barrier isssue would be a problem. (I've only gone once... to an Indian restaurant where the manager spoke English well enough). I'd love to learn to make my own Thai/Indian/ etc. foods. Sara
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Sara gluten-free since 9/03

#5 kejohe

 
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Posted 03 March 2004 - 03:06 PM

I didn't plan on singaling out any specifically ethenic sections, However.... I do have several ethnic recipes included, like Thai Beef Salad, Spicy Mango & Chicken Satay,Mexican Corn Salad, Chili Rellanos with red Chili Sauce..... am I making your mouth water yet?

I also plan on including several Asian and Mediterranean dishes.
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Kathleen
Son has been gluten-free since December 2001

#6 beelzebubble

 
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Posted 03 March 2004 - 03:17 PM

heh heh, great minds think alike. i would loooove to talk to you about this. i have also been collecting recipes, as i am a bit of a cook myself. i was collecting them/creating them with the idea of putting out a gluten free cookbook. send me a pm so we can chat :)

carrie
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#7 Guest_Libbyk_*

 
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Posted 03 March 2004 - 05:35 PM

Would you be willing to post your chili rellenos recipe? I have been lusting for some for a long time now, but too nervous to try. good luck with the publishers. If they don;t think there's a market, just tell them to look at this site, and how hungry we all are for info.

Libby
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#8 kejohe

 
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Posted 05 March 2004 - 12:05 AM

I made some "Char Sui Bao's" today (pronounced cha sue bow), they are a Chinese bun filled with barbequed pork. It was the first time I attemped this particular feat. I had been making them for a couple of years before we went gluten free and hadn't made any since because of the challange, but they turned out awsome! Not quite the depth of color that wheat bread will get, but the taste was almost perfect.... I am definately going to put them into my book.... I am also going to work on a wonton skin, something that we can also use for potstickers too, but I need to find the time to experiment more.

Thanks for all the support guys!
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Kathleen
Son has been gluten-free since December 2001

#9 kejohe

 
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Posted 05 March 2004 - 12:11 AM

Oops, I forgot... Libby, I don't mind posting the rellanos recipe, give me some time to type it up though, I have it tucked into a drawer with my million other recipes and need to pull it out.

It's really easy though.... roast & skin your chilies, then make a slit down the center and stuff them with cheese (I use monterey jack) then dip in rice flour, beaten egg and gluten-free bread crumbs. Pan fry and serve with a chili sauce or sour cream or whatever you prefer. I will post something a little more specific when I organize everything, but don't be afraid to give them a try.
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Kathleen
Son has been gluten-free since December 2001

#10 shimma

 
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Posted 08 March 2004 - 01:43 PM

Are you interested at all in some Indian recipes? In South India they make most of their breads from rice and lentils, and they turn out fantastically.
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#11 Guest_Libbyk_*

 
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Posted 08 March 2004 - 04:18 PM

Kathleen-
thanks for being generous with your recipe- I can't wait to try it out!

shimma-
I would love to try out some indain breads. This is the first time in my life I have been excited about baking, or breads. I tried somebody's cinnamon poori recipe yesterday- yum. I did miss cinamon toast. By all means, throw some ideas out there. I will give em a try.

Libby
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#12 jillcole

 
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Posted 09 March 2004 - 07:47 AM

Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour
2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3
cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.
3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.
4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have
enough HOT oil so your chicken does not stick.
This is a 5 star out of 5. I make it for company & they love it.
If you want to include this in your recipe book it is ok with me.


Also my favorite gluten-free bread recipe I found on the internet:

http://bread.allreci...nsgltnfrbrd.asp
It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.
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#13 jillcole

 
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Posted 09 March 2004 - 12:58 PM

Newbie


Group: Members
Posts: 2
Member No.: 1,105
Joined: 8-March 04



Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour
2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3
cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.
3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.
4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have
enough HOT oil so your chicken does not stick.
This is a 5 star out of 5. I make it for company & they love it.
If you want to include this in your recipe book it is ok with me.


Also my favorite gluten-free bread recipe I found on the internet:

http://bread.allreci...nsgltnfrbrd.asp
It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.
  • 0

#14 kejohe

 
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Posted 24 March 2004 - 10:48 AM

Thanks for all the recipe ideas and the support. I hijacked a Pastry chef friend of mine and she is going to help me expand my dessert section, becuase since I generally only cook "savory" cusine, my dessert section was lacking.

You guys are great!
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Kathleen
Son has been gluten-free since December 2001

#15 Laura

 
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Posted 24 March 2004 - 05:23 PM

Kathleen,

Here's a dessert recipe I posted in another thread recently. I've found versions of this recipe in several places, and I particularly like it because it doesn't involve any substitutions -- this is actually a recipe that people who can eat gluten can have. Not that I don't love cake made with gluten-free flour, but sometimes it's nice to just have something like everyone else would. I made this for Christmas this year and my non-celiac parents and their food-snob guests RAVED about it. It's light and airy but intensely flavored.

Here's a flourless recipe that's just incredible:

in heatproof bowl in pan of simmering water, melt 6 oz. semi-sweet chocolate with 3 tablespoons water or coffee and 1 teaspoon gluten-free vanilla.

meanwhile separate 6 eggs and beat the whites into soft peaks.
beat Ύ cup sugar into whites gradually.
blend the egg yolks into chocolate mixture.
add 1/3 of the egg whites to the chocolate mixture, folding them in carefully to lighten the mixture.
now fold the chocolate mixture into whites.

this is meant to be a roll cake, filled with flavored whipped cream. if you want to do that, line a jelly roll pan or cookie sheet with wax paper that overhangs the ends by 2 inches and bake at 350 for 15 to 18 minutes. then you whip a cup of heavy cream with vanilla or some other gluten-free flavor and a couple tablespoons of powdered sugar, spread the cream on the cooled cake layer, and roll it (you can find detailed directions to roll a cake in almost any cookbook).

If you don't want to do the roll, you can just bake the cake part in any size pan until it looks done. It's delicious by itself or with the whipped cream -- I often make it when I'm craving brownies.

Another place to look for recipes that can be easily adapted is in an Italian dessert cookbook. They have a lot of nut cakes that only have like 1/2 cup of flour, so the substitution is a lot less drastic. Sometime I'll probably post an almond cake recipe I have.
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