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Found 2,362 results

  1. This recipe comes to us from Lynne Marie Sullivan. Ingredients: 1 cup coarse soy granules (soy grits) or gluten-free textured vegetable protein (TVP) 1 cup boiling water 1 cup chopped green onions 1 small bunch fresh parsley, washed and finely chopped ½ bunch fresh mint leaves, washed and chopped, OR ½ teaspoon dried mint leaves 1 large or 2 medium firm ripe tomatoes, washed and diced Juice of 1 lemon, or more to taste 3 tablespoons quality olive oil Salt and freshly ground pepper to taste Directions: Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour). Squeeze any remaining liquid out of the granules before placing in a large mixing bowl. Add remaining ingredients. Add more lemon juice and mint to taste. Toss together, cover the bowl, and refrigerate at least an hour before serving. The flavor actually improves the second day. Makes about 4 large servings.
  2. This recipe comes to us from Julie Bort. Ingredients: ½ cup brown rice flour ½ cup tapioca flour ½ cup cornstarch ½ Tablespoon potato flour (not starch) 2 Tablespoons Cream of Buckwheat cereal ¼ teaspoon xanthan gum ½ teaspoon gelatin (can be Kosher) 2 eggs 1 teaspoon salt 2 Tablespoons oil 2 Tablespoons chicken soup stock Directions: Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and wont be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!). Makes about 12.
  3. This recipe comes to us from Marie George. Preheat oven to 350F. Ingredients: 2 ½ cups rice flour 1 ½ cups white sugar (a diabetic could substitute Splenda) 2 Teaspoons baking soda 1 Teaspoon salt 2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour) ½ cup Hersheys Baking Cocoa Powder 2/3 cups canola oil 1 Tablespoon Vanilla 2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water) 2 Tablespoons gluten-free white vinegar Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting. Optional: Dusting of powdered sugar.
  4. This recipe comes to us from Linda Sowry. Makes one pie crust: 1 ¼ cups gluten-free all purpose flour ¼ teaspoon salt 1/3 cup shortening 3 to 4 Tablespoons cold water In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. (Then they talk about rolling it and setting it into the pie plate. Im going to jump in and say this is where we flatten the ball out in your hands and set in pie plate. I use the small end of the tart roller thing from Pampered Chef to roll it up the sides and around. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.) Do not prick pastry. Bake as directed in individual recipes.
  5. 2 tablespoons gluten-free margarine 1 ½ teaspoon cinnamon 3 tablespoons sugar 4-5 Granny Smith apples 3 eggs ¾ cup milk ¼ cup rice flour ¼ cup tapioca flour ¼ cup potato starch flour ½ teaspoon xanthan gum Make sure that your pan and its handle are rated to go to 450F. Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).
  6. The following Medline abstract describes a unique study that was done on the quality of life of two groups of people with celiac disease: One that was diagnosed as the result of having symptoms, and the other which had little or no symptoms and whose diagnosis was reached via screen-detection. Both groups were treated for one year with a gluten-free diet, and were then studied to determine their overall response, including their psychological response. Here is the abstract: Eff Clin Pract 2002 May-Jun;5(3):105-13 Mustalahti K, Lohiniemi S, Collin P, Vuolteenaho N, Laippala P, Maki M. Department of Pediatrics, Tampere University Hospital, Finland. CONTEXT: Since the advent of serologic testing for celiac disease, most persons who receive a diagnosis of celiac disease have few or no symptoms. Although pathologic changes of celiac disease resolve on a gluten-free diet, how a gluten-free diet affects the quality of life for patients with screen-detected celiac disease is unclear. OBJECTIVE: To evaluate the effect of a gluten-free diet on the quality of life of patients with screen-detected celiac disease. DESIGN: Prospective study of patients before and 1 year after initiating a gluten-free diet. PARTICIPANTS: 19 patients with screen-detected celiac disease (found by serologically testing first-degree relatives of celiac patients) and 21 consecutive patients with symptom-detected disease. In all cases, celiac diagnosis was confirmed by finding villous atrophy and crypt hyperplasia on small-bowel biopsy. INTERVENTION: Gluten-free diet (explained during a single physician visit). MAIN OUTCOME MEASURES: Gastrointestinal Symptoms Rating Scale (GSRS), in which scores range from 0 to 6 (higher scores represent worse symptoms); and quality of life measured with the Psychological General Well-Being Questionnaire (PGWB). Scores range from 22 to 132 (higher scores mean greater well-being). RESULTS: At baseline, patients with symptom-detected celiac disease had poorer quality of life and more gastrointestinal symptoms than those with screen-detected celiac disease. Reported compliance with the gluten-free diet was good. All mucosal lesions of the small bowel had resolved at the follow-up biopsy. After 1 year of following the diet, quality of life for patients with screen-detected disease significantly improved (mean PGWB score increased from 108 to 114; P CONCLUSIONS: Gluten-free diet was associated with improved quality of life for patients with symptom-detected celiac disease and patients with screen-detected celiac disease. Concerns about the burden of a gluten-free diet, at least over the short term, may be unfounded. PMID: 12088289
  7. This recipe comes to us from Ruth Parente. Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate In a mixing bowl, combine: ¼ cup brown sugar ½ cup peanut butter ¼ cup butter (softened) Blend in: 2 eggs, lightly beaten 1 teaspoon gluten free vanilla Stir in the melted chocolate. In a separate bowl, mix: ½ cup all purpose gluten-free baking mix ¼ teaspoon baking powder Add dry ingredients to chocolate dough. Mix well. Stir in: 1 ½ cup chocolate chips 2 cups unsalted dry-roasted peanuts, chopped Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper). Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you arent sure they are done. Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.
  8. This recipe comes to us from Linda Sowry. Ingredients: Mazola no stick cooking spray 2 packages (8 oz each) reduced calorie cream cheese, softened 1 cup sugar ½ cup milk 3 eggs ¼ cup Argo or Kingsfords corn starch 2 teaspoons vanilla extract 1 can (8 oz) crushed pineapple in juice, drained, juice reserved Cinnamon Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.
  9. This recipe comes to us from Kristine Green. 2 parts rice flour 1 part potato flour 1 part potato starch When making the pizza have all ingredients there and handy. Do the sauce first so the spices can blend. Have cheese grated and any meat already cooked if necessary. All veg. cut if using them. Then do the crust dough last, because once it is mixed you knead it just enough to make a ball and roll it out as quickly as possible. I rolled it out on parchment paper and put the paper right on the pizza pan to cook it. I shaped the edges when it was on the pan. Added the ingredients and baked on 400 degrees F. for about 15 minutes or until crust was brown. Let it set for 5 minutes before cutting. Sauce: 1 small can of gluten-free tomato sauce 1 small can of gluten-free tomato paste 1 teaspoon olive oil *spice as you like with any or all of the following: onion powder, garlic powder, thyme, oregano, sugar pepper, Italian seasoning, basil Mix well and set aside. Pizza Crust: 1 cup warm water 1 teaspoon sugar 1 package or 2 ¼ teaspoon yeast 2 cups flour mix from above 2 teaspoons salt 2 tablespoons olive oil Dissolve sugar in water and sprinkle yeast on top. Set aside for 5 minutes. Combine all ingredients in a bowl and beat. It wont take long! Quickly form into ball and roll out. It will feel a little stiff, dont worry or dwaddle at this point. Once you have shaped it to the pan you can add sauce, cheese, and anything you like. Bake!
  10. This recipe comes to us from Diane Wilson. 2 large chicken breast halves, cooked and shredded 2 Tablespoons lime juice 1 medium onion, chopped 1 medium red pepper, sliced 2 teaspoons chili powder 1 teaspoon salt 1/8 teaspoon cumin 2 tablespoons vegetable oil 4 oz. Monterey Jack cheese with jalapeno peppers 2 tablespoons chopped dry cilantro gluten-free flour or corn tortillas In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.
  11. This recipe comes to us from Martha Spinelle. My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes. ½ cup tapioca flour ½ cup (1 stick) Margarine ½ cup cornstarch ½ cup butter-flavor Crisco ¼ cup potato starch flour 1 egg, cold 1 cup sweet rice flour 1 tablespoon gluten-free vinegar 1 rounded teaspoon guar gum 4 tablespoons ice water ½ teas salt Sweet rice flour for rolling Dash sugar (optional) (Xanthan gum can be used instead of Guar gum) Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.) Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9 pie, + 1 pie shell.
  12. This recipe comes to us from Ann Sokolowski. Preheat oven to 350F. Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick). 1 package gluten-free chocolate cake mix [for two layers] 1 package chocolate Jello or Royal instant pudding 4 eggs ¾ cup vegetable oil or butter, melted and cooled ¾ cup sherry [or amaretto or rum] Combine all ingredients. Beat with paddle attachment of mixer for about 2 min until smooth and well blended. Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely. Warning: the aroma of this cake is not to be believed. People walk past your house sniffing and drooling. You can use yellow cake mix & vanilla pudding if you dont like chocolate.
  13. This recipe comes to us from Ellen in Oregon. Mix in a bowl with a wire whisk: 1 cup white rice flour ¼ cup sorghum flour (or any other gluten-free flour you like) ¼ cup rice protein powder or ¼ cup any other gluten-free flour ½ to 1 teaspoon xanthan gum ¾ teaspoon gluten-free baking powder ½ teaspoon cinnamon 1/8 teaspoon ground cloves ¼ teaspoon ground cardamom, or to taste ¼ to ½ teaspoon salt In a mixer beat: 1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version: ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears) 1 cup brown sugar 1 large egg or 2 egg whites Beat in flour mixture, then when well combined add: 1/3 to ½ cup crystallized ginger, chopped fine 1 ½ cups semisweet chocolate chips Optional: Chopped nuts and raisins Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely. Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.
  14. This recipe comes to us from Jerry Nagy. 1 lb. meatloaf mix (or, 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef - you can also use all ground beef) ½ cup prepared horseradish ½ - ¾ cup gluten free fresh breadcrumbs (not dried) 1 egg, beaten 1 medium onion, diced ¼ cup water 1/3 cup chopped Italian parsley Mix all ingredients; shape into a loaf form, put on cookie sheet with sides Top with the following: ½ cup gluten-free chili sauce (Heinz) 3 tablespoons Heinz ketchup 2 tablespoons Worcestershire Sauce 10 drops gluten-free Hot sauce (optional) Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.
  15. This recipe comes to us from Mary Brack. Make Betty Hagmans gluten-free flour mix: 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour Use 1 cup of gluten-free flour from above and add: ¼ teaspoon baking soda ½ teaspoon baking powder 1/6 teaspoon salt 1 teaspoon sugar Mix together and set aside. Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk. Melt 2 tablespoons butter and add separated egg yolk and mix. Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.
  16. This recipe comes to us from Connie Sarros, author of the following cookbooks: Wheat-free Gluten-free Dessert Cookbook. Wheat-free Gluten-free Reduced Calorie Cookbook. Wheat-free Gluten-free Cookbook for Kids and Working Adults. This one is from the just-released WFGF Cookbook for Kids and Working Adults: Ingredients: ½ lb. lean ground beef 1 teaspoon dried minced onion flakes 1 lb. gluten-free processed cheese, cut into cubes ¼ cup milk 1 Tablespoon gluten-free ketchup 2 Tablespoons gluten-free mustard Directions: Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a fork as it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted. Note: Use as a dip with crackers, as a cheeseburger with gluten-free bread fingers as dippers, or as a main meal by serving it over boiled, gluten-free elbow macaroni. Yield: 4 cups. Serving size: ½ cup. Calories: 266; Total fat: 17.6g; Saturated fat: 10.3g; Cholesterol: 75.6mg; Sodium: 923.9mg; Carbohydrates: 7.5g; Fiber: .1g; Sugar: 5.4g; Protein: 17.5g
  17. This recipe comes to us from Diana Brown. 1 lb. high quality bittersweet choc, finely chopped 3 oz. high quality unsweetened choc, finely chopped ½ cup + 2 Tablespoons strong brewed coffee 6 large eggs at room temp ¼ cup sugar 1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon) Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch and sugar is dissolved. Place in mixing bowl and whip until tripled in size, reduce speed and whip for another 2 minutes. Fold egg mixture into choc mix 1/3 at a time, and then fold in whipped cream in same manner. Transfer to prepared pan and tap the pan lightly on work surface to settle any air pockets. Smooth top. Place pan in a larger baking pan and put in enough hot water to come ½ way up the sides of the cake pan. Bake for 50-60 minutes releasing any steam in oven about ½ way through. Cake should be somewhat firm in the middle. Turn oven off and let cake cool in oven for 2 hours. Carefully un-mold cake on to serving plate. Cut cake with a hot knife.
  18. This recipe comes to us from Nina in Phoenix. CAKE 1 ½ cups gluten-free Flour Mix ½ cup Soy Flour 1 teaspoon Xanthan Gum ¼ teaspoon ground cloves 2 teaspoon dried orange peel 1 teaspoon salt 2 teaspoon baking powder 1 teaspoon baking soda 1 cup brown sugar 2 beaten eggs 1/3 cup orange juice 1 cup sour cream or vanilla yogurt 3 tablespoon melted butter ½ cup chopped walnuts FRUIT ¼ cup butter ½ cup brown sugar 1 cup rum ¼ cup water ½ cup chopped dried apples ½ cup chopped dried apricots ½ cup chopped dried peaches ½ cup chopped dried cherries ½ cup chopped prunes ¼ cup chopped walnuts ½ cup whole fresh or frozen cranberries FRUIT: In a small saucepan, melt butter with sugar over a medium heat. Add the dried/chopped fruit, rum, and water. Bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy. Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside. CAKE: Mix together all the dried ingredients and nuts and set aside. In a small bowl, mix together the sour cream (or yogurt) with the butter, then mix in the beaten eggs and orange juice. Mix the dry ingredients into the moist ingredients a little at a time until all are blended together. FRUITCAKE: Grease and flour and bundt pan. Spoons half of the fruit mixture evenly into the bottom of the pan. Now spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan. Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter. Bake at 350 degrees for 50 minutes. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan. Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about 1/3 - ½ of the fruit/rum juice onto the top and sides of the cake. Save the remaining juice for drizzling over individual cake slices. The individual juice drizzled slices may be served with a dollop of whipped cream.
  19. The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream. 8 eggs 1 ½ cups sifted sugar 1 ½ teaspoons grated lemon rind 3 tablespoons lemon juice 1 full cup potato starch dash of salt Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes. Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).
  20. This recipe comes to us from Ann Sokolowski. Preheat oven to 375--use 9 cake pan or 10 cast iron skillet 3 tablespoons sugar 2 tablespoons butter 1 fresh pineapple 6 prunes, cooked & pitted 3 eggs 2 cups sugar 1 cup milk 1 ½ cups cornstarch 1 teaspoon baking powder Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice. Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pineapple and bake about 45 min . Let cool 10 min and unfold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan (if using canned, use syrup), add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick (should be about 1 ½ cups).
  21. Courtesy of Andrea Frankel. Makes one large bundt or tube cake. This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those are you SURE there isnt wheat in this? recipes. 2 16-oz cans pear halves (in juice or light syrup), drained 2 Tablespoon butter 2 Tablespoon vegetable or nut oil (I like almond for this) 2.5 cups gluten-free Gourmet flour mix (white or brown) 1 cup soy flour 1 teaspoon salt 1 teaspoon baking powder .5 teaspoon baking soda 1.75 cups sugar or 1.25 cups fructose, divided use 1 cup buttermilk 1 tablespoon gluten-free vanilla extract grated zest of one lemon 1 teaspoon gluten-free almond extract 2 large eggs, separated 2 large egg whites Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge. Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once youve done this, you can also tell by smell when it first turns. Pour into a teacup where you have measured the vegetable oil, stir and set aside. Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10 tube pan or large bundt pan. Dust with rice flour or gluten-free flour mix, and shake out excess. (I have a heavy, nonstick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.) Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth. In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you cant resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!). This cake is fine as-is, or can be dressed up with a sprinkling of confectioners sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake! Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tablespoon of lemon juice or rice vinegar so the reaction with the baking soda will work.
  22. This recipe comes to us from Chris Spreitzer. 1 cup softened butter or margarine 1 cup sugar 3 eggs 1 cup sour cream 1 teaspoon gluten-free vanilla extract zest of two medium lemons juice of one lemon 2 ½ cups gluten-free flour mix 1 ¼ teaspoon xanthan gum 2 ½ teaspoon baking powder 1 teaspoon baking soda 1/8 teaspoon salt 2 cups fresh blueberries Topping: 1 cup chopped pecans ½ cup sugar 1 teaspoon cinnamon Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten-free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9x13x2 glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.
  23. The following recipe comes to us from Phil Walker. Base: 75g/3 ounces of butter or willow at room temperature 50g/2 ounces of margarine also at room temperature 60g/two and a half ounces caster sugar 175g/6 ounces of gluten-free flour 25g/1 ounces of corn flour Draw all ingredients together with hand, until a soft paste. Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely. Filling 9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of 1 lime or 2 tablespoons of lime juice. 225g/8 ounces Philadelphia cream cheese, or equivalent. Beaten a little with a wooden spoon to soften Half a pint of double cream loosely whipped. When jelly is half set, whip everything together, reserving 3 or 4 tablespoons jelly to glaze. Tip into cooled base, glaze, and chill for 30 minutes. Makes ten portions.
  24. This recipe comes to us from Nancy Garniez. Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following: ½ cup rice flour ½ cup corn meal ¼ cup each sweet potato flour, soy flour, and peanut flour ½ teaspoon xanthan gum ¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence) 1 ½ teaspoon salt (optional) 2 teaspoons ground cinnamon 1 ½ teaspoon baking soda 3 teaspoons baking powder Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.
  25. This recipe comes to us from Judy Ritchie. 1 cup sliced or slivered almonds, toasted 1 tablespoon + 1 cup sugar, divided ¾ cup(1-½ sticks) butter ½ cup cocoa 5 eggs, separated 1/8 teaspoon salt Additional sliced almonds Apple slices Honey preheat oven 375F Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool. Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites. Pour into prepared, greased 10 tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom. Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey. Serves 12. Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium
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