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Found 2,366 results

  1. This recipe comes to us from Tom Van Deman. Ingredients: 4 teaspoons flax meal 3 ½ teaspoons xanthan gum 1 cup water 1 teaspoon egg replacer (powdered form) 1 cup brown rice flour 1 teaspoons salt ½ cup sorghum or garfava flour 1 ½ teaspoon sugar ½ cup tapioca starch 2 packages dry gluten free yeast (~4 ½ teaspoons) ¼ cup stone ground corn meal 1 teaspoons cider vinegar ¾ cup potato starch [flour] 1 ¼ - 2 cups warm water (105F – 110F) 2/3 cup powdered milk (still in powder form) Olive oil Directions: Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan. Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture will become slightly thicker. Set aside. Combine dry ingredients. Combine brown rice flour to yeast; blend thoroughly. Add cider vinegar and 1 cup of warm water to the flax meal mixture. Start mixing the dry ingredients on low speed; slowly add flax meal mixture. Increase speed of blender to medium; add more water until you have a very thick cake-like batter. (Do NOT let the batter get too runny.) Beat on high for 4 minutes. Preheat oven 400F. Spray French bread pan with Pam. Sprinkle pan with cornmeal until completely dusted. Spoon bread dough into two pans (Dont worry, the dough is supposed to be more runny than normal bread dough). Using a pastry brush and olive oil, brush the tops of the loaves to smooth them out. Cover with plastic wrap. Place in a warm, draft free place to rise for about 20 minutes - or until the loaves about double in size. Bake for 35-40 minutes. They are done if the loaves sound hollow when tapped. Cool on a cooling rack.
  2. Ingredients: 2 ½ cups Michelles flour mix*** (see below) 1 tablespoon xanthan gum 1 teaspoon salt ¾ teaspoon pepper 1 teaspoon crushed rosemary 1 teaspoon oregano 2 tablespoons sugar 1 ½ cups warm water 2 tablespoons yeast 1 teaspoon sugar 2 tablespoons olive oil 2 eggs Directions: Combine the first 7 dry ingredients in a bowl and set aside. In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs. Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter. Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in). Remove the Focaccia from the oven. Preheat the oven 425F. Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings. *** Michelles Flour Mix: 5 lbs. white rice flour 30 ounces potato starch (NOT the same as potato flour) **Easy Caramelized Onions ½ stick butter 2 large sweet onions, sliced 1 tablespoon brown sugar 2 tablespoons balsamic vinegar Salt and pepper to taste. In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.
  3. This recipe comes to us from Valerie Wells. Filling: 1 or 2 tablespoons coconut oil or other cooking oil 1 pound ground pork ½ pound peeled shrimp, chopped ½ chopped onion 4 to 6 cloves garlic, minced 2 to 3 carrots, shredded or chopped ½ head cabbage chopped Sun Luck sesame oil gluten-free soy sauce (optional) Salt and pepper to taste Directions: Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking). Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while. Dont fry them for Spring Rolls. For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce. Sweet, Hot and Sour Sauce Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds if desired. Also be aware that this sauce gets hotter as it sits.
  4. This recipe comes to us from Sara Nagy. Ingredients: 2 cups cubed leftover turkey or chicken 8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole) 1 Can Progresso Cream of Mushroom Soup (verify gluten-free) 8 - 16 oz. sautéed mushrooms 1 cup grated parmesan cheese Directions: Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles. Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!
  5. This recipe comes to us from Melonie Katz. Note that this recipe calls for 2 sheets of Pepperidge Farms Puff Pastry, so you will need a gluten-free alternative for this, or just skip the step for this. Ingredients: 8 Chicken Breasts 6 ounces Wild Rice, Cooked (or a gluten-free risotto such as one made by Lundberg Farms) 1 jar (10 ounce size) red currant jelly ¼ cup grated orange peel 1 tablespoon prepared mustard 3 tablespoons port wine ¼ cup lemon juice Directions: Preheat oven to 375F degrees. Season chicken with salt & pepper. Cook wild rice or risotto according to directions. Stir in orange peel. If using a gluten-free pastry sheet alternative, roll out each puff pastry piece & place a chicken breast on each puff pastry quarter. Spoon about ¼ cup. rice on top. Fold pastry over chicken and tuck ends in. Spray jelly roll pan with nonstick cooking spray. Place seam side down on a jelly roll pan. Beat 2 egg yolks with a little water. Brush onto the dough. Bake for 50 minutes. If you did skip the pastry step, you can secure the chicken with toothpicks while baking. Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken. If you did use a gluten-free pastry puff, you can roll out some extra and use small cookie cutter shapes to make a decoration to place on top of each one. Small leaves always work well.
  6. This recipe comes to us from Melonie Katz. (Note: this recipe would normally use 16 frozen Pepperidge Farms pastry sheets which DO CONTAIN GLUTEN, so you need to find a gluten-free alternative for this, or simply skip this step in the recipe). Ingredients: 8 skinless, boneless chicken breasts 1 teaspoon salt ½ teaspoon pepper 4 cups chopped fresh spinach (or 1 package frozen spinach, drained) 1 medium onion, chopped 2 tablespoons olive oil 4 ounces cream cheese (same as ½ block) ½ cup crumbled feta cheese ½ cup shredded cheddar cheese 1 egg yolk, slightly beaten 1 tablespoon gluten-free flour or gluten-free baking mix Directions: Beat the chicken breasts into thin cutlets and flatten. If chicken breasts are somewhat thick, use a good knife and cut the chicken breast in half, forming a pocket. Be careful not to cut the chicken breast in half. You will end up being able to open the chicken breast like opening a book... so youll end up with a very large, but thin chicken breast. Do this for each chicken breast & set aside. Sauté spinach & onion in oil until onions are tender & translucent. Remove from heat. Toss in all cheeses, egg, and gluten-free flour into pan and stir well. Put about an ice cream scoop size dollop of spinach/chicken/gluten-free flour mixture on each chicken breast and spread somewhat thin. Then roll each chicken breast into a roll that resembles a pastry roll. If you have a gluten-free pastry alternative, you will then wrap each chicken roll up in the gluten-free pastry, tucking the sides/ends under. Continue to wrap the remaining chicken breasts. Butter your casserole dish & line up the chicken roll ups in the pan, seam side down. Bake at 350F degrees for 40 minutes. These can be made a day or two ahead of time, then just pop in the oven before your guests arrive (If you skip the step with the pastry sheets, you can try securing the chicken roll ups with toothpicks, and then remove them prior to serving).
  7. Ingredients: 1 medium onion, chopped 2 tablespoons olive oil or butter ½ cup shredded carrot ½ cup shredded raw potato 1 small eggplant (1 pound), trimmed, pared, and shredded 2 cloves garlic, thinly sliced 2 pounds lean ground beef 4 tablespoons lemon juice, divided in half 2 eggs, lightly beaten 2 medium tomatoes, peeled and finely diced 1½ cup fine dry bread gluten-free bread crumbs 3 teaspoons salt ½ teaspoon ground cinnamon ¼ teaspoon pepper Pinch of cayenne pepper 2 tablespoons sugar Directions: Preheat oven to 350 F. 1. Sauté onion in oil/schmaltz/margarine/butter in a 10- or 12-inch skillet 3 minutes, until soft and somewhat golden. Remove from heat. Stir in carrot, potato, eggplant, & garlic, tossing to coat well. Cover, put back on heat and cook about 5 minutes, or until wilted but still crisp. 2. Combine meat, eggs, tomatoes, crumbs, salt, cinnamon, pepper, 2 tablespoons lemon juice, and cooked vegetables in a large bowl, mixing lightly by hand. Press firmly into a 9 x 5 x 3 loaf pan. turn out onto a lightly greased large shallow baking pan. (Loaf may also be shaped by hand directly on the baking pan.) 3. Bake at 350F for 45 minutes. Mix remaining 2 Tablespoons lemon juice and sugar in a cup, stirring until sugar is dissolved. After the 45 minutes of baking, brush this mixture over the loaf. 4. Continue to bake 15 minutes longer, or until brown and glazed. Lift onto heated serving platter with 2 wide spatulas. Let sit several minutes before serving for easier slicing. The leftovers make great cold meat loaf sandwiches, or slices can be reheated by frying in oil or butter. Serves 8 generously.
  8. Preheat oven to 350 -375F. Cook until just al dente, 2 oz pasta per person. If using spaghetti, break into half lengths prior to cooking. Drain pasta. Chop 1 onion, sauté until golden in butter or olive oil. If desired, chop some garlic and one or more chilies or banana peppers, add to pan after onion is golden and continue to sauté. Also if desired, slice about a half cup fresh mushrooms, add to pan after onion is golden and continue to sauté until nicely browned. For each person, grate 1 to 2 oz sharp cheddar cheese. Other cheeses may be used as desired, and more is better than less. Have on hand about an ounce of cream cheese per person, cut into small chunks. Grease well with butter a casserole of an appropriate size. Start layering in casserole--a thin layer of pasta, layer of sautéed vegetables, layer of grated cheese and a few chunks of cream cheese, sprinkle with black pepper, cayenne, and nutmeg (very small amount of nutmeg). Keep layering, holding back some cheese and ending with a layer of pasta. Put the last of the cheese, including some cream cheese, on top of the last pasta layer. If desired, top with sliced tomato and/or grated Romano along with the other cheeses. Dot with butter. Put uncovered casserole in oven. Bake about 40 minutes, until top layer of cheese is melted and top cream cheese chunks are golden brown and butter in casserole is bubbly. Serve piping hot.
  9. This recipe comes to us from Sue Foss. Ingredients: 8 ounces gluten-free elbow macaroni 1 cup gluten-free bread crumbs (dry them in a 150F oven, then cut off the crusts, and throw them in a food processor to make crumbs) 1 tablespoon butter for bread crumbs 1 tablespoon butter for casserole 2 tablespoons arrowroot starch (or other gluten-free starch) 2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - I find half-and-half a good balance) ½ teaspoon kosher salt ½ teaspoon fresh ground pepper ½ teaspoon fresh ground nutmeg ¼ teaspoon cayenne pepper 8 ounces sharp white cheddar, grated 4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else - but avoid mild cheeses, as the flavor tends to get lost) 2-3 ounces parmesan, grated fine Directions: Cook macaroni for 2 minutes less than indicated on package. When done, drain and rinse in cold water to stop cooking. Melt 1 tablespoon butter, remove from heat, mix in bread crumbs and toss. Set aside. Put half-and-half in a 3 quart saucepot. Add arrowroot starch, and slowly heat over medium-low heat, stirring constantly, until thickened. Remove from heat. Add cheddar and Gruyere cheeses, stirring until melted. Season with pepper, nutmeg, and cayenne. Add macaroni, mix well. Pour into buttered casserole dish. Sprinkle parmesan on top. Sprinkle bread crumbs on top. Bake at 350F for 30 minutes or until browned on top. Cool 5 minutes. Serve. If you fully cook the macaroni, one can omit the bread crumbs and parmesan, and skip the baking step. Much better than any stovetop mac and cheese you can get from a box.
  10. Ingredients: 1 large onion, finely chopped 2 celery ribs, finely chopped 1 large carrot, finely chopped 3 teaspoons vegetable oil (divided) ¾ cup fine gluten-free bread crumbs ½ cup chopped fresh flat leaf parsley 1 large egg 2 tablespoons gluten-free ketchup (or pureed roasted peppers) 1 tablespoon Mr. Spice Garlic Steak Sauce (or gluten-free Worcestershire sauce) 2 teaspoons salt (divided) ¼ teaspoon freshly ground pepper 2 pounds ground buffalo 1 onion cut in quarters 6 plum tomatoes, each cut into 6 wedges or other vegetable like peppers, zucchini, carrots or potatoes ½ cup water (for deglazing pan) Directions: Preheat oven to 375F. Cook onion, celery and carrots in 2 teaspoons oil in a large nonstick skillet over moderate heat until softened. Transfer vegetables to a large bowl and stir in gluten-free breadcrumbs, parsley, egg, ketchup, Garlic Steak Sauce, 1 teaspoon salt and pepper. Stir in buffalo (do not over mix) and form mixture into a 10 inch x 4 inch oval loaf and place in a shallow metal baking pan. Toss onions and cut vegetables with remaining oil, salt and pepper to taste, and then scatter around meat loaf. Bake in the middle of the preheated oven for 1 hour 10 minutes, or until a thermometer inserted 2 inches into the center registers 160F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes before slicing. While meatloaf is standing, make sauce by deglazing the baking pan with water over moderate heat, scraping up brown bits. Strain sauce through a fine sieve before serving. Serve meat loaf with vegetables and sauce. Serves 4-6
  11. Fruit Filling: 1 jar (12 oz) strawberry preserves ¼ cup granulated sugar 2 tablespoons gluten-free flour mix 1 lb (3 medium) Granny Smith apples 3 cups rhubarb, cut into ½ inch pieces Streusel Topping: 1/3 cup butter or margarine, melted 6 or 7 Pamelas Pecan Shortbread cookies (1 ¼ cups) chopped ½ cup chopped almonds 1/3 cup gluten-free flour mix ¼ cup brown sugar ½ teaspoon cinnamon Mix preserves, sugar, and flour for filling in small bowl. Peel, core and slice apples, then cut in half crosswise. Coat apples and rhubarb with preserves mix and spoon into 8-cup baking dish. For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping. Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes. Variation: Pine-Apple Crisp - Substitute pineapple preserves for strawberry, omit sugar and reduce flour to 1 tablespoon. Omit rhubarb and use 2 pounds Granny Smith apples. For more tropical flavor use coconut macaroons for some of the cookies and nutmeg instead of cinnamon.
  12. This recipe comes to us from Joe Ellison. Preheat oven to 325 F. Grease a bundt or tube pan (7-inch tube pan, or a 10-inch bundt pan) Boil together, covered, for 3 minutes: 1 cup water 2 cups raisins 1 cup brown sugar ½ cup dairy-free and gluten-free margarine or shortening ½ teaspoon each ground cinnamon and allspice ½ teaspoon salt 1/8 teaspoon nutmeg Let cool. This mixture can sit overnight with no harm to the finished product. Just dont refrigerate it, or youll have to reheat it. Sift, then measure to equal 2 cups: 2 cups gluten-free flour mix (I used 1 2/3 cups of a one:one:one mix of Asian white rice flour, sweet rice flour, and tapioca starch, plus 1/3 cups sorghum, but any all-purpose mix will do) Sift again with: 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon xanthan gum, if desired (I used it, but would actually leave it out next time) Stir the flour into the liquid ingredients (or the other way round—it really doesnt matter). Stir until smooth. If desired, add: 1 cup chopped almonds or other nuts 1 cup chopped dried fruit, such as dates, figs, and candied citron Pour batter into prepared pan, and level with a spatula. Bake for one hour. It will test done at about 45 or 50 minutes, but needs the extra baking time to set properly. If it doesnt test done (toothpick comes out clean) at one hour, keep baking until it does, then give it another five or ten minutes. Allow to cool in pan on a cooling rack, then turn out onto a serving platter. You can add any icing you want, or no icing. You can also use a sugar/lemon juice glaze, or a white butter-cream style icing.
  13. This recipe comes to us from Jonathan Nichols. 1 ½ cup gluten-free chocolate chips 1 - 19 oz. can (pre-cooked) chickpeas, drained and rinsed 4 eggs or 1 cup egg substitute ½ teaspoon baking powder 1 cup sugar or less to taste 1 tablespoon powdered sugar for garnish In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a nonstick single-layer cake pan. Bake at 350 for 45 min. or until a knife in the center comes out clean. Dust with powdered sugar when ready to serve.
  14. 1 whole egg 1 egg white ¼ teaspoon salt ½ cup sugar 2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend ½ teaspoon xanthan gum 2 tablespoon melted gluten-free butter, cooled slightly ½ teaspoon gluten-free vanilla If too thin and runny, add another spoon of flour, or cocoa. Beat the eggs and salt in a small bowl with fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color, about 1 min. Add the flour and xanthan and stir slowly until all flour is moistened. Beat another 15 seconds to remove all lumps. Add melted butter and stir until well blended. Bake using pizzelle iron.
  15. This recipe comes to us from Valerie Wells. Serves 8 to 10 people. 1 – 2 lb. bag of Trader Joes frozen chicken tenders (or substitute 2 lbs. chicken breasts). 1 large bag Flav-R-Rite Grand Gourmet Classics frozen mixed veggies (10 servings -- 32 oz.) Cooked brown rice (about 2½ cups before cooking) Sauce: 1 - 20 oz can crushed pineapple in its own juice 1 heaping teaspoon corn starch gluten-free Soy sauce gluten-free Ketchup Sesame oil Salt Apple cider vinegar (optional) Start rice in cooker. Preheat oven to 450F. Arrange chicken pieces (chicken breasts will work fine). Arrange in single layer in bottom of two 9 x 13 glass pans. Put pineapple & corn starch in blender, add other ingredients to taste. Blend to mix. Pour over chicken pieces. Bake 15 minutes at 450 then reduce heat to 350F and bake 30 minutes more. While chicken bakes, steam or stir fry vegetables according to package directions. Serve chicken over hot rice with veggies on side.
  16. This recipe comes to us from Michele Rice. Ingredients: 1 cup sugar ¼ teaspoon grated lemon rind or orange rind 2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section) 7 eggs, separated ¼ teaspoon cinnamon Chipped or slivered almonds for garnish Powdered sugar and/or whipped cream for garnish Directions: Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, and then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake @ 350F for 45 minutes or until the cake is well browned (Actually I use a large Corning ware type quiche pan and just use one layer). You can remove the cakes from the pans and frost with a ½ pint of whipping cream, ¼ teaspoon sugar, whipped until stiff OR just serve it the traditional way with a sprinkling of powdered sugar on top. In Santiago, a cut-out of a medieval cross (The Cross of Santiago) is placed on the cake, and then the cake is sprinkled with powdered sugar. The cross template is then removed so that you have a brown cross on a field of powdered sugar. Any type of template works well for the design. You can use doilies, or quilting templates found in craft stores.
  17. Clin Immunol. 2004 Apr;111(1):108-18 According to German researchers, delaying the introduction of wheat and barley proteins could reduce the incidence of diabetes. The scientists looked at mice on diets that were modified according to protein source, and specifically looked at mice pups from female non-obese diabetic mice. Mice on lifelong wheat-free and barley-free diets (their protein source was poultry) had significantly reduced levels of diabetes (45% by age 32 weeks vs. 88% in control mice), and when they did develop diabetes, its onset was delayed. Interestingly the development of diabetes in these mice was not fully restored after adding wheat and barley proteins to their diets (58%). Further, insulin autoantibodies and insulitis scores were both reduced in the wheat and barley-free mice, and their intra-pancreatic IL-4 mRNA levels were increased. The researchers conclude: "These data support a link between dietary wheat and barley proteins and the development of autoimmune diabetes."
  18. This recipe comes to us from Valerie Wells. 2 (or more) pounds lean stew meat 1 roasted soup bone* for flavor 1 can S & W Ready Cut diced tomatoes (or 4 diced fresh) 4 large potatoes peeled and cubed 4 carrots, peeled & sliced 1 onion peeled & cubed 2 ribs celery, sliced 1 cup water Salt & pepper to taste 2 cups frozen peas (or green beans), thawed Put all ingredients in crock pot except frozen peas. Cook on high (325F degrees) one hour, and then stir. Cook on low (225F) for 7 hours. You may want to stir it again half way through the cooking time. Add frozen peas & allow just enough time to heat through (5 or 10 minutes). Serve with gluten-free crackers or rolls. How easy is that? *A roasted soup bone, shank or beef neck bones adds a beefy flavor and makes the gravy a nice brown. I put the soup bone(s) in a small open baking pan & stick it in the oven at 350F for an hour or two. You dont have to roast the bone ahead of time and you can add it to the crock pot any time during cooking, just make sure to bury it in liquid so it forms the brown gravy.
  19. This recipe comes to us from Eileen Plichta. Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami. Makes 6 servings 3 large garlic cloves, crushed 1 cup chopped green olives stuffed with pimientos 1 cup pitted and chopped black-ripe olives or Calamatas ½ cup roasted sweet red peppers, chopped 1 cup olive oil 3 tablespoons chopped fresh parsley 2 tablespoons white wine vinegar 1/3 pound gluten-free salami ½pound provolone cheese ½pound mild white cheese 1/3 pound gluten-free mortadella 1/3 pound gluten-free prosciutto 1 loaf of gluten-free Italian bread, with sesame seeds Cooks note: The roasted red peppers are Italian-style, available at many Italian delis. Take one loaf fresh gluten-free Italian bread -usually with sesame seeds (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).
  20. This recipe comes to us from F. Winslow. Ingredients: 1-1/3 cup warm water 1 teaspoon apple cider vinegar 2 teaspoons yeast 2 teaspoons Authentic Foods Dough Enhancer 2 teaspoons sugar 2 eggs ¼ cup olive oil ½ teaspoon salt 3 ½ cups Glutano Flour Mix ½ cup Authentic Foods White Bread Mix Directions: Combine ingredients 1-6 and whisk thoroughly - youre done when it foams up. Combine Glutano Flour Mix and Authentic Foods White Bread Mix in a bowl. Place all wet ingredients (add the salt ) in bread machine and mix thoroughly. Start bread machine and add flour mix. Add flour as needed so that dough is firm enough NOT to fall back into the space created by the bread machine paddle. For a hearty, herb/olive loaf, mix in: 2 teaspoon dry thyme 1/8 teaspoon savory 15 pitted, quartered, Kalamata olives ¼ cup grated parmeggiano cheese Set bread machine for: 20 minutes knead 1 70 minutes rise 3 65 minutes bake 2 lb loaf Dark Crust
  21. 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.
  22. This recipe comes to us from Ann Sokolowski. Preheat oven to 300F. Ingredients: 2 cups grated carrots - ½ lb. 1 cup raisins ½ cup honey 1 teaspoon cinnamon 1 teaspoon powdered ginger ½ teaspoon cloves 1 teaspoon cinnamon 2 tablespoons gluten-free butter or margarine 1 ½ cups apple juice concentrate 2 cups cornstarch 1 teaspoon gluten-free baking soda 1 cup chopped walnuts Directions: Place carrots, honey, spices, butter and apple juice concentrate in heavy saucepan, bring to a boil and cook over low heat for ten min. Allow to cool to lukewarm. Mix together dry ingredients and stir into apple juice mixture. Pour into 2 small well-greased loaf pans (may use other sizes) and bake for 45 minutes bake at 300F degrees in a well greased pan. Even better, line pan with parchment paper. Frost with Cream Cheese Frosting: 8 oz gluten-free cream cheese 1 lb. package confectioners sugar 1 teaspoon lemon extract Combine all ingredients and frost cake.
  23. This recipe comes to us from Dawn Dutton. Recipe makes 1 pancake, takes about 10 minutes to cook. 1 banana 2 tablespoons Bette Hagmans Light Bean Flour Mix 1 egg Pinch salt - approx. 1/16 teaspoon Dash baking powder - approx. 1/8 teaspoon (optional) Pinch baking soda - approx. 1/16 teaspoon (optional) Pam Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium. Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam. The Light Bean Flour Mix is on Page 32 from Bette Hagman's The Gluten-Free Gourmet Cooks Fast and Healthy According to my calculations the pancake has about 240 calories.
  24. This recipe comes to us from Chris Silker. 4 ounces gluten-free bittersweet chocolate ½ cup gluten-free butter or margarine ¾ cup sugar 3 eggs, lightly beaten ½ cup unsweetened cocoa Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper. Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a half. Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed. Put in greased pan. Bake at 375F for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate. Topping options after cake has cooled: Perhaps a chocolate glaze (havent tried one on it) Sift some unsweetened cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon
  25. This recipe comes to us from the Notte family. Ingredients: ¼ pound gluten-free sweet butter 1 ½ cup sugar 32 ounces whipped gluten-free cream cheese 16 ounces gluten-free sour cream 2 tablespoons corn starch 1 teaspoon gluten-free vanilla 1 ½ teaspoon lemon juice 5 eggs Directions: Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed.) Pour the mixture into a 10 inch greased spring form pan. Line the pan with aluminum foil. Place the spring form pan into a large roasting pan that is half filled with hot water. Bake in a preheated 375F oven until golden brown and hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold. Remove from pan and serve.
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