Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

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

    Scott Adams
    Scott Adams

    Focaccia Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Dawn Baumgartner.

    • Prepare the following: Put sugar in water and add yeast, set aside:
      • 2 teaspoons sugar
      • 1 cup lukewarm water
      • 2 ¼ teaspoons Red Star rapid rising dry yeast (1 packet)
    • Prepare the following: Whisk 6 ingredients below together and set aside:
      • 1 cup rice flour
      • ½ cup tapioca flour
      • 1 ½ teaspoons xanthan gum
      • 1 tablespoon minced onion
      • 1 teaspoon fennel seed
      • ½ teaspoon salt
    • Mix egg and olive oil together (below) and then add the sugar, yeast water mixture from above:
      • 1 egg
      • 1 tablespoon olive oil
    • Add the flour mix and beat on high for 2 minutes.
    • Grease a 10 by 15 jelly roll an or a 9 by 15 flat cake pan with vegetable oil spray.
    • Pour the dough into pan and spread (it doesnt really pour - just so you know--get out your favorite Pampered Chef spatula or one that doesnt stick to everything).
    • Pour 2 tablespoons olive oil over dough and a dash of onion salt (optional) and the 2 tablespoons parmesan cheese (I generally use more than 2 tablespoons parmesan cheese).
    • Cover and let rise 20-25 minutes - Heat oven to 400F - bake for 20-25 minutes.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe was sent to me by Shelley Hood.
    ¾ cup soy flour
    ¾ cup rice flour
    1 teaspoon garlic powder
    1 ½ teaspoon ground dried basil
    1 whole egg
    1 egg white
    Mix all together in food processor until small beads form. Take out and form ball with hands, put through pasta machine. If have electric pasta maker, place bead form in machine and let the machine take over. Place in air tight container immediately or cook immediately. Eat within 5 days. Remember, we are still experimenting, but ours has worked and tastes great! Enjoy!!


    Jefferson Adams
    The retirement of the family that owned Niccolino’s, one of my favorite Italian restaurants in the charming northern California town of Cotati, inspired me to honor them with a variation on their traditional veal saltimbocca recipe.
    The owner Nick does a piece of veal better than I ever could, so I opt for chicken in this version. I also like it's more substantial profile when it comes time to match up against the spinach and prosciutto.
    This enticing dish is always a crowd-pleaser at my dinner table.
    Ingredients:
    4 chicken cutlets, pounded evenly
    1½ cups fresh spinach
    4 slices prosciutto
    1 cup chicken stock
    ½ cup freshly grated Parmesan cheese
    3 tablespoons olive oil, divided
    1½ teaspoon freshly chopped rosemary
    1½ teaspoons pepper, divided
    1½ teaspoons salt, divided
    Juice from one lemon
    4 toothpicks or kitchen twine
    Directions:
    Rinse and pat dry spinach. Toss in a small bowl with 1 tablespoon olive oil and ½ teaspoon each of salt and pepper. Set aside.
    Lay out flattened cutlets and season with remaining salt and pepper. Lay 1 slice of prosciutto over each piece of chicken and arrange several spinach leaves on top. Sprinkle with rosemary and Parmesan cheese.
    Beginning at the shorter end, carefully roll up cutlets, keeping stuffing tucked inside. Depending of the shape the cutlets took while pounding, secure with either a toothpick or tie together with string.
    Heat the remaining olive oil in a large skillet over high heat. Add chicken and cook 2-3 minutes per side until golden brown. Add stock and lemon juice and bring to a gentle boil. Reduce heat, cover, and simmer about 4-5 minutes longer, until chicken is cooked through.
    Remove chicken and set aside to rest. Remove toothpicks or string before serving. Increase heat and stir sauce until it reduces to about 2/3 cup, about 5 more minutes. Drizzle sauce over chicken or serve alongside.



    Jefferson Adams
    Celiac.com 01/10/2014 - Meatballs are another of those many culinary delights I kind of left behind upon going gluten-free, especially at restaurants. I have craved them from time to time ever since, but had yet to satisfy that craving until I came upon this recipe that uses Rice Chex in place of bread crumbs. 
    These simple, easy to make meatballs of beef, pork and other seasonings go a long way toward delivering that satisfaction. They can be made ahead of time, and even frozen. They go great with your favorite pasta and sauce.
    When I have these around at lunchtime, I like to slice them and put them onto toasted gluten-free bread and top them with sauce and Parmesan or Romano and mozzarella cheese and pop them under the broiler for a yummy meatball sandwich.
    Ingredients:
    ½ pound lean ground beef ½ pound ground pork 1 medium onion, minced 2 cloves garlic, minced ½ teaspoon sea salt ¼ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon dried basil leaves 1 teaspoon dried thyme ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1 dash red pepper sauce, as desired, to taste 1½ tablespoons Worcestershire sauce ⅓ cup ricotta cheese ½ cup grated Romano cheese ½ cup seasoned finely crushed Rice Chex Directions:
    Heat oven to 400 degrees F (200 degrees C).
    In a mixing bowl, blend beef, salt, onion, garlic, garlic powder, onion powder, basil, thyme, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.
    Add the ricotta and Parmesan cheeses, and crushed Rice Chex. Mix until evenly blended, then form into 1½-inch meatballs, and place onto a baking sheet.
    The fast way is to bake them until no longer pink in the center, 20 to 25 minutes.
    Sometimes, though, I like to pop them into a crock pot with my favorite sauce, and slow cook them a few hours.
    Either way, serve with your favorite pasta and sauce, or as a sandwich, sliced on toasted gluten-free bread, with sauce and melted mozzarella.


    Jefferson Adams
    Celiac.com 04/30/2015 - This recipe for basil chicken is easy to make, and sure to please. Take some chicken, smear it with basil pesto, bake it until done, top it with tomatoes and Swiss cheese, pop it in the broiler and bang! you've got dinner.
    You can substitute mozzarella for Swiss cheese, and you can also cook it on the grill in stead of baking.
    Ingredients:
    4-6 boneless skinless chicken breast halves ¾ cup basil pesto (recipe below) ¾ cup Swiss cheese, shredded 3-4 Roma tomatoes, sliced Salt and pepper to taste Directions:
    Heat oven to 400 degrees F.
    Line baking sheet with heavy-duty foil. Spray with oil.
    Place chicken in medium bowl.
    Add pesto and toss until chicken is well-coated.
    Place chicken on baking sheet.
    Bake for 20-25 minutes or until chicken is no longer pink in center.
    Remove from oven; top with tomatoes and Swiss cheese.
    Switch to the broiler for 3-5 minutes or until cheese is melted.
    Remove from oven. Sprinkle with salt and pepper. Serve with rice or gluten-free pasta.
     
    Fresh Basil Pesto Recipe
    Ingredients:
    2 cups packed fresh basil leaves 2 cloves garlic ¼ cup pine nuts ¼ cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste ½ cup freshly grated Romano cheese Directions:
    Combine the basil, garlic, and pine nuts in a food processor and blend until coarsely chopped.
    Add ½ cup of olive oil and process until fully blended and smooth. Add salt and pepper to taste.
    If you're serving it right away, then add all the remaining oil and blend until smooth. Pour the pesto into a large bowl and stir in the cheese.
    If you intend to store pesto a few days, or if you want to freeze it, then put it into an air-tight container and drizzle remaining oil over the top.
    If refrigerating, then add cheese before serving.
    You can freeze pesto for up to 3 months. Just thaw it our, mix in cheese, and serve.


  • Popular Now

×
×
  • Create New...