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cgilsing

What Is Your Favorite gluten-free Recipe?

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What a great idea to share recipies!!!

My mom modified an AMAZING cookie recipie!!!

Chocolate Chip or Gumdrop Cookies (use either chocolate chips for choc chip cookies, or use sugar covered jube jubes (DARE) to make it a candy cookie

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 1/2 tsp. b. soda

1/2 tsp. xantham gum / cream butter with sugars and then continue creaming with the rest of the ingredients

1 1/2 cups coconut

2 cups sliced almonds

2 cups chopped pecans

3 cups chocolate chips or gumdrops

1 1/2-2 cups gluten-free flour (until it is not super sticky but not really dry either) / mix in by hand with spoon

bake 350 degrees for about 10-12 minutes (watch carefully!)

my friends all LOVE these! and they are not celiac :D

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Also for a great dip ...

** make in shallow dish that is square

1 box philidephia cream cheese creamed with approx. 1 tbsp old el pasa taco mix mixed in (until light orange)

next a layer of cut up lettuce (make sure really dry)

next a layer of cut up tomatoes

a few finely chopped green onions

a layer of grated cheddar cheese on top (i used quite a bit)

** eat with taco chips or rice cake crackers

this is so good you won't be able to stop eating it! i just made it on the weekend for friends and it was gone fast!

i am lactose intolerant and really sensitive, but cream cheese and cheddar don't bother me

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I have never found gluten free imitation crab, where did you get it? whats the name?? I would love to be able to have that again, soooo many dips I used to make with it, so much more inexpensive than real crab meat. I know real crab would taste better, but I cant afford that at every family get together.

I've tossed the package out... but next time I go to that store I will check it out for you :)

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Moraccan Pumpkin Soup

Ingredients:

2 cans of chickpeas drained

8 c of broth

1 can of pure pumpkin (1 lb, 13oz)

2 to 4 T honey

1/8 t allspice

2 t cinnamon

2 t salt

2 leeks, chopped

Directions: In stockpot, saut

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Cheesecake

Crust

2 cups (1 8-ounce bag of Mi-Del Arrowroot Cookies) - finely ground

1/2 tsp cinnamon

1 stick of unsalted butter - melted

non-stick cooking spray (I use an olive oil spray)

Filling

2 8-ounce packages of cream cheese, softened (Philadelphia Cream Cheese is fine)

3 large eggs

1 cup granulated sugar

1 pint Daisy sour cream

Dash of vanilla extract (McCormicks brand)

Optional: zest of 1 lemon

Makes 6-8 servings

Preheat oven to 325. For the crust, combine cookie crumbs, cinnamon and butter with a fork till moistened. Lightly coat bottom and sides of 8 inch pan with non-stick spray. Put the crumbs into the pan and pat them into the sides (about 1 inch up the side) & bottom of the pan. Refrigerate for 5 minutes

For the filling, beat cream cheese till smoth. Add eggs, 1 at a time, mixing well. Gradually add sugar, beating till creamy. Add sour cream & (optional lemon zest) and vanilla. Pour filling into crust-lined pan.

Set the pan into a larger pan that is filled with water so that the water rises about halfway up the exterior of the cheesecake pan. Bake 45 minutes. Then turn oven off and let sit in the oven for an hour. Cheesecake should be jiggly. Remove from the water pan; cool 30 minutes, then refrigerate 4 hours

I thought it would be fun to share each other's favorite recipes, so we can try out some proven winners! Plus, I see a lot of newbies that are stumped on what they can eat.....maybe this could help them out! I'll start!

I've got a couple really good ones:

1. This one is really easy and is great for a Wednesday night dinner:

Oven Fried Chicken

8 boneless skinless thighs

2 tbs paprika

2 cups rice flour

2 tsp salt

1/4 tsp garlic powder

1/4 cup butter or marg.

Preheat your oven to 425*

Mix all ingredients except for the chicken and the butter in a ziplock freezer bag. Put butter in a 9x13 pan and stick in the oven just long enough to melt the butter. Then shake the chicken around in the bag and place in the pan. Bake at 425* for 20 minutes. Turn the chicken over and bake for another 20 at 425*

2. This one is more for a special occation, but if you can find some good tails it's really worth it! The measurements are not as exact either, since hubby and I made this one up as we went.

Coconut Lobster

4 fresh lobster tails

2 eggs

1/2 cup to 1 cup of rice flour

1/2 cup to 1 cup milk

1.5 cups of coconut

2 tbs paprika

2 tsp salt

pepper to taste

marmalaide jelly

Preheat oven to 350* Preheat Deep Fryer to 350*

Place lobster on a baking sheet and bake at 350* for a half hour to 45 minutes (until 1/2 cooked and will come out of shells fairly easily)

While lobster is cooking make a batter with the eggs, rice flour, and milk. It should be a thick consistancy so adjust the proportions if you need to.

Then mix the coconut, paprika, salt and pepper on a seperate plate.

When lobster comes out, cut the meat out of the shell. Dip them in the batter and then roll them in the coconut mixture. Deep fry until lobster is fully cooked and coconut batter is golden brown.

Serve with marmalaide jelly on the side.

Ok, your turn!

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Hi again,

I made this last night with sauted chicken breast and sweet potatoes...it was really surprising good (I've never had collard greens before).

Collard Greens With Caramelized Onions And Pine Nuts (from www.christinacooks.com)

What You'll Need

2 teaspoons extra virgin oil

1 each red onion -- half moon slices

1 tablespoon soy sauce

1/2 cup pine nuts

1 bunch collard greens, -- rinse and stems trimmed

Instructions

Heat the oil in a deep skillet over medium heat. Saut

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Okay here is the scoop on the Gluten Free Imitation Crab!

Trans-Ocean- Crab Classic Chunk Style - is gluten free! http://www.trans-ocean.com/cc_chunkstyle.html I called to confirm that the Koji was made from Rice and not wheat.

They also told me that their Lobster Classic Chunk Style is gluten free as well! http://www.trans-ocean.com/lc_chunkstyle.html Though I have not seen it at my store!

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I thought I would start the thread up again :)

No-Bake Strawberry Pie with Chocolate Chunks (gluten free, dairy free, soy free, egg free and grain free)

Best served an hour or two hours after making, store in refrigerator

INGREDIENTS

Crust:

2 cups raw almonds or pecans

3/4 cup pitted dates (NOT chopped since they usually have flour on them so they dont stick together)

Filling:

5 cups sliced ripe strawberries

5 pitted dates, soaked 10 minutes in warm water and drained

2 teaspoons fresh lemon juice

Enjoy life chocolate chips

DIRECTIONS

1. Place the nuts in a food processor and grind until they

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Maple Salmon

1/4 cup maple syrup

2 tbsp soy sauce (I use VH "Lite")

freshly ground black pepper (to taste)

minced garlic (I use about a tsp)

Marinate salmon for 30 minutes, bake at 400F for 20 minutes.

We serve with broccoli and either rice or Fettuccine Alfredo.

Alfredo sauce

3 tbsp butter

1 cup heavy cream

pinch of freshly ground nutmeg

freshly ground pepper

1/2 cup (or more) freshly grated Parmigiano-reggiano cheese

Put the butter and cream in a skillet over medium high heat and boil,

stirring often until the cream has reduced by about half. Add the nutmeg and pepper (may add salt to taste). Set aside.

Drain pasta and toss with sauce. Add the freshly grated

parmesan cheese and toss the pasta until well coated.

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I have a few favorites.

Not sure what to call it, but I use spaghetti squash a lot instead of pasta, and this is the recipe I use.

2 sweet onions

2lbs ground meat of choice

1 large spaghetti squash

3 cloves garlic

2 jars spaghetti sauce

I bake the spaghetti squash for 45 min to an hour, til soft, although you can steam it too, I just don't have a steamer. Meanwhile, saute meat, then pour out juice and saute onions and garlic (chopped) in same pan, they pick up a nice flavor. I put the sauce in with the onions and garlic and add the meat back in in a big pan, to heat it all up, then scrape all the squash out (it comes out in strings, just like spaghetti) and stir everything together, you have dinner!

Someone suggested on the board baking chicken breast in salsa, it's really good.

We also like burger patties with cheese on top and sauteed onions and baked sweet potatoes on the side.

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Guest KendraG

My favorite gluten-free recipe has to be Herbed Bread Stuffing. I found this recipe on a website last year right after my diagnosis. It is so simple and tastes alot like my mom's. It helped to make my first Gluten Free Thanksgiving Dinner a wonderful experience.

Herbed Bread Stuffing

Ingredients

2 Boxes (12 waffles)of Van's plain gluten-free frozen waffles

2 to 3 medium onions chopped

3 celery ribs, thinly sliced crosswise

1 1/2 tsp Herbs de Province

1/2 tsp dried sage

1/2 cup unsalted butter (1 stick)

1 1/2 cups gluten-free chicken stock

Kosher salt and pepper

Directions

Preheat oven to 350 degrees F.

Toast waffles until crispy (not burned), let cool and then cut into 1/2 in cubes. Set aside.

Cook onion,celery, and herbs in butter over medium-low heat until soft (about 10 min).

In a large baking dish, toss together the waffle cubes, vegtables, and stock. Season to taste with salt and pepper. Bake for 20 min or until heated through.

Tips

I like to add about 2/3 cups dried cranberries, and pecans.

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Indonesian Coconut Curried Chicken

2 lbs boneless, skinless chicken breast - cut into bitesized pieces

1 large onion, chopped in large chunks

1 can Thai Kitchen Coconut Milk

2-3 Tbs Curry Powder

1 medium carrot, grated

1 large apple, chopped into small pieces

1/2 C raisins

Salt to taste

Brown chicken and onion together until chicken loses the pink color. Add the can of coconut milk and curry powder. Cover and simmer for 20-30 minutes. Add carrots, apple, raisins and salt, cook for 7-10 more minutes - until apple and carrots are fairly soft, but not mush. Serve over basmati rice.

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Crab Stuffed Sole

Stuffing:

1 c. soft bread crumbs(I use Gillian's French Bread rolls)

1 c. canned crab meat

1 sm. onion, finely chopped(almost minced)

1 egg

1/2 tsp. salt

dash cayenne

finely chopped parsley

4 sole, flounder or pike fillets

Sauce:

3 Tb. butter, melted, reserving 1 Tb. for the sauce

1 Tb. flour(I use Bob's all-purpose)

1/2 c. chicken broth(Pacific or Imagine)

grated parmesan

sliced almonds

Make stuffing. Place some on the widest part of the fish and roll up. Secure with a toothpick or place ending part down in a greased glass pie plate or small shallow casserole. Drizzle on 2 Tb butter.

Bake at 350 degrees 25-30 min. Make sauce by mixing flour and 1 Tb. butter in a saucepan, gradually add broth and stir continuously until thickened. When fish is almost cooked but just a little undercooked, pour on sauce and sprinkle on cheese and almonds and broil.

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