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Popcorn Recipes

GFreeMO

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GFreeMO Proficient
GFreeMO
Posted

I really love popcorn but I would like to spice it up a little. Does anyone have any good ideas? Non-dairy please. :)

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love2travel Mentor
love2travel
Posted

I really love popcorn but I would like to spice it up a little. Does anyone have any good ideas? Non-dairy please. :)

Do you like hot and spicy? If so, try gluten-free wasabi, candied ginger, wasabi-flavoured fried peas and black sesame seeds. Kettle corn, though so simple, is so good with a bit of sugar and sea salt (1/2 c popcorn, 1/4 c sugar, 1 t fine sea salt). You put the sugar on the kernels just as they begin to pop.

Wasabi and Ginger Popcorn...one of my favourites ever...if you cannot use butter you can sub a neutral oil.

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GFreeMO Proficient
GFreeMO
Posted
  • Author

That looks great! Thanks! I tried making some cinnamon and sugar popcorn and it all fell to the bottom of the bowl. I wonder how I could get it to "stick"

sa1937 Community Regular
sa1937
Posted

That looks great! Thanks! I tried making some cinnamon and sugar popcorn and it all fell to the bottom of the bowl. I wonder how I could get it to "stick"

...Maybe with some light olive oil (or another light tasting oil).

GFreeMO Proficient
GFreeMO
Posted
  • Author

I will try that thanks!

Bubba's Mom Enthusiast
Bubba's Mom
Posted

We like garlic powder added too. :D

love2travel Mentor
love2travel
Posted

We like garlic powder added too. :D

That reminds me. I posted a recipe for awesome garlic shoestring "fries" yesterday. You infuse olive oil with garlic and add to the fries before baking. Anyway, as a result you get some lovely crispy minced garlic that is awesome on popcorn (and pretty much anything - except maybe chocolate cake!). The infused oil would be fabulous on the popcorn, too. Is there ever such a thing as too much garlic? I think not. :D

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come dance with me Enthusiast
come dance with me
Posted

We use Nutellex to help ours stick but we aren't all that adventurous really so we have it plain with perhaps a tiny bit of salt or on its own without any flavour.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I make Kettle corn on the stove top. Put enough oil to coat the bottom of the pan and place one or two kernals in it as it heats up on medium heat (the number 6 works best on my stove). Stay by the stove. When the test kernals pop put 1 Tablespoon of sugar in the center and swish it around quickly to evenly distribute it throughout the hot oil. Then quickly pour enough kernals in to coat the bottom of the pan, put the lid on and swirl again to mix the sugar and kernals. As the popcorn pops it will be coated with melted sugar which has become caramel and you will have caramel corn. Have a bowl ready to dump it out of the pan and a large spoon in case it sticks little. As soon as the popping slows down (or the lid starts to pop off) pour the popcorn intoa bowl and sprinkle with kosher salt or sea salt while still hot. Wait a mintue to eat or the caramel can burn you (be careful not to touch it either and don't leave the popcorn in the pan or it will burn). It's a wonderful treat however and once you make it you will be hooked!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I also really like to put cajun seasoning on popcorn. I mix up my own version which is similar to this recipe:

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shadowicewolf Proficient
shadowicewolf
Posted

maybe melt some peanut butter and put it over that?

lucia Enthusiast
lucia
Posted

We eat Indian-spiced popcorn regularly. I sprinkle stovetop cooked popcorn with salt, cumin, coriander, and chili pepper (all to taste). My father-in-law (born in Mumbai!) loves it.

Great thread. I'm going to try adding some wasabi powder and ginger powder to popcorn soon!

bartfull Rising Star
bartfull
Posted

I can't eat popcorn, but I have broken styrofoam, I mean ricecakes, into popcorn sized chunks and put melted butter on them. Tastes alot like the real thing, and no hulls to get stuck between my teeth! I even tried adding a little cinnamon and sugar, and it was OK. I'm going to have to try the garlic - it sounds yummy!

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks for all of the wonderful ideas. I made kettle corn with sugar added to the oil. It was so good! You are right, I am now hooked. :)

Twinklestars Contributor
Twinklestars
Posted

I was looking for something sweet to eat so am going to make some kettle corn for the little ones and myself. Thankyou!!

Nor-TX Enthusiast
Nor-TX
Posted

I can't eat popcorn, but I have broken styrofoam, I mean ricecakes, into popcorn sized chunks and put melted butter on them. Tastes alot like the real thing, and no hulls to get stuck between my teeth! I even tried adding a little cinnamon and sugar, and it was OK. I'm going to have to try the garlic - it sounds yummy!

I have a problem eating rice cakes, they don't always sit well, but I am going to try this with those thin styrofoam corn cakes I buy at Sprouts. Have you tried the corn cakes? They are very thin and actually taste pretty good. At least smeared with dairy free marg and peanut butter. Thanks for the suggestion!

  • 3 months later...
love2travel Mentor
love2travel
Posted

Found some other intriguing popcorn additions!

Citrus Chile Chocolate:

Open Original Shared Link

Kimchi Nori:

Open Original Shared Link

Maple Bacon: (this looks like it will be my favourite)

Open Original Shared Link

For those who can have dairy, Mexican Corn on the Cob:

Open Original Shared Link

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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    • rei.b
      High DGP-A with normal IGA

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      I was tested for food allergies and environmental allergies about 7 months before I started taking Naltrexone, so I don't think that is the cause for me, but that's interesting!  The main thing with the celiac thing that is throwing me off is these symptoms are lifelong, but I don't have intestinal damage to correlate with lifelong undiagnosed celiac disease.
    • trents
      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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