Jump to content

Important Information

This site places cookies on your device (Cookie settings). Continued use is acceptance of our Terms of Use, and Privacy Policy.

  • Sign Up
  • Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Member Statistics

    84,904
    Total Members
    4,125
    Most Online
    Reneé O
    Newest Member
    Reneé O
    Joined
  • 0

    Gluten-Free Vegan Crunchy Rice Cake Snack Recipe (Corn and Nut Free)


    Christina Kantzavelos
    • Journal of Gluten Sensitivity Summer 2018 Issue

    Gluten-Free Vegan Crunchy Rice Cake Snack Recipe (Corn and Nut Free)

    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 

    Ingredients:

    • 4 Rice cakes
    • ⅓ cup of Olive oil 
    • Mineral salt
    • ½ cup Nutritional Yeast
    • ⅓ cup of Sunflower Seeds 

    Intriguing list, right?...

    Directions (1.5 Servings):

    1. Crunch up the rice into small bite size pieces. 
    2. Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white. 
    3. Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP). 
    4. Add olive oil 
    5. Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier. 

    Buen Provecho, y Buen Camino! 

    0


    User Feedback

    Recommended Comments

    hmmmm...interesting. thanks for sharing. I have never had nutritional yeast before. 

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Christina Kantzavelos is a San Diego based travel logger, licensed psychotherapist (LCSW), and humanitarian. Her passion is in communicating, traveling and helping others. She was diagnosed with celiac disease in 2012, and later other food intolerances, however she hasn’t let this stop her from traveling, and wants to ensure it doesn’t stop others from doing the same. You can follow her adventures on Instagram, or via her blog.

  • Related Articles

    Scott Adams
    4 to 5 ears corn
    olive oil
    mirepoix (leeks, onions, carrots, and celery)
    basil
    chicken stock
    potatoes, diced
    cream
    smoked peppers
    Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4.
    Source: California Culinary Academy Winter Soups and Stews 10-10-92.

    Scott Adams
    This recipe comes to us from Elizabeth Griffith.
    Makes 11 muffins
    Soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of gluten-free vanilla and 6 tablespoons water
    sift together
    ½ cup of the gluten-free mix above
    ½ teaspoon baking soda
    1 teaspoon baking powder
    2 tablespoons of Just Whites (dried egg white about 3 whites worth)
    Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.
    I estimated these at about one hundred calories and two and a half grams of protein per muffin.

    Belinda Meeker
    This recipe comes to us from Belinda Meeker.
    Ingredients:
    6 cups gluten-free cornmeal
    3 cups gluten-free flour
    2 ½ teaspoon baking soda
    1 ½ teaspoon salt
    1 – 1 ½ cups sugar
    3 cups buttermilk
    2 ½ cups water
    2 eggs (beaten)
    Directions:
    In a large mixing bowl add all dry ingredients and mix well. Add buttermilk and water and add in beaten eggs and mix well. If batter becomes stiff add small amounts of water, but not too much (I use a 40 ounce drinking glass and fill with mix to dip in prepared dogs). Dry off the hot dogs then roll them in gluten-free corn starch and tap well to move excess. Place your stick in dog and dip quickly into batter mixture then straight to the fryer cook until they are golden brown (4-5 minutes) and place them on paper towels until they are cool. I wrap each one in wax paper and freeze until we eat them and pop them in microwave to heat.


    Jules Shepard
    This is a fun recipe to make with kids – they can pop popcorn and watch it transform into flour before their eyes.  No need to run to the store to get some fancy new kind of flour either: simply pop your favorite corn then grind it to a fine powder in your food processor or blender.  Measure, then add to the recipe below for a neat twist on traditional bread recipes.  In the unlikely event you have any bread leftover the next day, this recipe keeps nicely (especially the pre-mixed all purpose flour using Expandex) but also makes a divine French Toast!
    Gluten-Free Popcorn Bread (Bread Machine Recipe)
    Ingredients:
    2 eggs
    ½ cup hot water + 2 tablespoon flaxseed meal (set aside to steep for 10- 15 minutes)
    1 cup vanilla yogurt (dairy, soy, rice or coconut)
    1 teaspoon apple cider vinegar
    3 Tbs. olive oil
    3 Tbs. light agave nectar or honey
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    1 teaspoon sea salt
    1 tablespoon rapid rise/bread machine yeast
    2/3 cup dry milk or buttermilk powder
    1 cup popcorn flour
    ½ cup brown rice flour
    1 ¾ cup Jules Gluten Free All Purpose Flour*
    *(As always, I cannot predict the results of this recipe with any other flour, as I have only tried it with my recipe printed in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, and on various media links from my website.  A pre-mixed version of my gluten-free flour containing Expandex  is available through my website.)
    Directions:
    Stir the eggs with a fork in a small cup to mix the yolks and whites together.  Add flaxseed to hot water and set aside to steep.  Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment.
    Gluten-Free Popcorn BreadSift dry ingredients (except yeast) together in a large bowl and set aside.
    Add all liquid ingredients to the bread machine pan first.  Add the dry ingredients next and make a well in the center for the yeast.  Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle.
    During the knead cycle, periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary.  If you want, add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle.  Remove pan when the baking is completed and remove the bread to a cooling rack, slicing when fully cooled (if you can wait that long!).


  • Popular Contributors

×