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Found 2,362 results

  1. This recipes comes from Bon Appétit - January, 1999 For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract For glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12.
  2. 4 eggs ½ cup castor sugar 1 cup corn flour Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition. Sift corn flour three times, then sift corn flour over egg mixture. Gently fold flour into egg mixture. Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested. Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.
  3. This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan. 2 cups sugar 1 cup cola (not diet) 2 cups gluten-free flour mix** 1-½ cups gluten-free miniature marshmallows 1-½ teaspoon xanthan gum ½ cup buttermilk ½ cup vegetable oil 1 teaspoon baking soda ½ cup butter or margarine 2 eggs, slightly beaten 1/3 cup Hersheys Cocoa 1 teaspoon gluten-free vanilla extract Preheat the oven to 350 degrees F, and grease a 13x9x2 rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly. Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings. A mixture of 1-½ teaspoon of vinegar plus a scant ½ cup of milk can be used instead of buttermilk. This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook Hersheys Make it Chocolate. **gluten-free flour mix: 6 parts white rice flour 2 parts potato starch (NOT the same as potato flour) 1 part tapioca starch (also called tapioca flour)
  4. This recipe comes to us from Phil Walker. Ingredients: 1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water. 3 large eggs or 5 size 3, separated 75g/3 ounces caster sugar 75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water. Half a pint (10 fluid ounces) of double cream or whipping cream, whipped to soft peak. Whisk egg yolks and sugar over a pan of hot water, until pale and creamy, stir in cooled gelatin, and melted chocolate leave to cool just a little. Then whip egg whites to soft peak. Fold whipped cream into chocolate mixture, followed by egg whites. Tip into a large serving bowl and chill in refrigerator for an hour or so. Serves 8 to 10.
  5. This recipe comes to us from Sharon Marcus. Flour mix: 1 cup brown rice 2/3 cup tapioca starch 2 teaspoons xanthan gum ¾ cup sweet rice flour 1 ¼ cups white rice flour 1/3 cup corn Starch ¼ cup potato starch flour Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume. Part A: slightly less than ¾ cup vegetable margarine. 2 ½ cups flour mix 2 teaspoons gluten-free baking powder ½ teaspoons salt 2 eggs ½ cup sugar Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside. Part B: slightly less than 1 ½ cups milk margarine 1 cup sugar 2 eggs 3 Tablespoons vanilla sugar Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours. 2. Part A: 2 eggs, separated 1/3 cup sugar 2 teaspoons lemon juice 1 teaspoon grated lemon peel Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and ½ teaspoon gluten-free baking powder. Pour in greased pan and bake about 10 min at 375 degrees Part B: 750gm soft white (spreadable) cheese 4 eggs, separated 1 cup sugar 1 large lemon (juice and peel) 1 heaping tablespoon corn flour (cornstarch) Beat whites with ½ of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add ½ of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with gluten-free cherry or strawberry pie filling and then store in fridge. Hag sameach!
  6. Cake: 1 ½ cups thinly sliced peeled Granny Smith apples 3 tablespoons brown sugar 1 tablespoon lemon juice ½ teaspoon ground cinnamon 1 cup Betty Hagmans Four Bean Flour Mix ½ teaspoon baking soda 1/8 teaspoon salt ½ teaspoon xanthan gum 1/3 cup granulated sugar 2 tablespoons butter, softened 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup low-fat buttermilk Cooking spray 2 tablespoons sliced almonds Glaze: ¼ cup sifted powdered sugar 1 teaspoon low-fat buttermilk ¼ teaspoon vanilla extract 1. Preheat oven to 350 degrees 2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool. 3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. 4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. 5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).
  7. NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste! ¼ cup dairy free/soy free margarine, softened 1/3 cup cocoa powder 1 teaspoon vanilla 2 cups confectioners sugar 4 tablespoons water With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. VANILLA: Omit cocoa powder, increase sugar to 2 ½ cups. ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange peel. Substitute orange juice for the water. LEMON: Omit cocoa powder and vanilla. Increase sugar to 2 ½ cups add ¼ teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.
  8. Ingredients: to make a 1½ lb cake in an 8 tin 1 large banana or 4 oz/100g grated carrot or apple or 4 oz / 100g unsweetened tinned chestnut purée or 4 oz / 100g tofu 2 eggs 4 oz or 100g margarine - hard 4 oz or 100g granulated sugar 8 oz or 200g mixed fruit several glacé cherries ¼ pint or 150ml hot water 4 oz or 100g lentil flour ( or gram flour) 4 oz or 100g rice flour ½ teaspoon or 2g bicarbonate of soda ¼ teaspoon or 1g cream of tartar ¼ teaspoon or 1g tartaric acid 1 level teaspoon 1g mixed spice Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm. Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper. Preheated oven gas mark 4 350°F 180°C Bake for 1 ¼ to 1 ½ hours. Cool in tin before turning out and removing paper. Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.
  9. Separate 5 eggs. In a medium sized bowl, beat 5 egg whites w/ 1 teaspoon cream of tarter until stiff peaks appear. In a large bowl, cream 5 egg yolks, 2 cups sugar, 1 teaspoon vanilla, and ¼ cup applesauce. Sift two ¾ cup gluten-free flour mix with ¼ cup soy flour ( if not tolerated use and extra ¼ cup gluten-free flour mix) 1 ½ teaspoon baking soda, and ¼ teaspoon salt. Add all ingredients alternately with 1 ½ cups buttermilk. Bake at 350 degrees for 40-50 minutes, or until done. Use two 9 pans or one 9 x 14 pan. Make chocolate by adding baking chocolate or cocoa. Notes: it will be moister if the gluten-free mix is made from sweet rice flour.
  10. This recipe comes to us from Phil Walker. 190g/7oz. Trufree no. 7 plus one rounded tablespoon 1 pinch of salt 150g/5oz. butter or willow 75g/3oz. caster sugar 1 medium egg 325g/12oz. apples a squeeze of lemon juice 2 tablespoons honey or maple syrup 2 tablespoons demerara sugar Grease and bottom line, and 18cm/7inch deep cake tin. Sieve flour and salt. Cream butter and caster sugar, and beat in egg. Gently stir in flour and salt. With floured hands, press three quarters, of the mixture into the tin. Peel core and slice apples, squeezing over lemon juice. Arrange overlapping slices on top of the cake mixture, drizzle over, honey or maple syrup. Roll remaining cake mixture with floured hands, and arrange in a lattice pattern over the apples sprinkle with demerara sugar. Cook at gas 3/325f/160c for I hour, covering if necessary after 40 minutes. Cool for 15 minutes before transferring to cooling rack. Serve warm.
  11. Xanthan gum can be substituted for guar gum. Rice bran can be substituted for rice polish. Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose. White rice can NOT be substituted for sweet rice (it is not sticky enough ). Tapioca flour works roughly the as tapioca starch. gluten-free breads should be beaten by hand with a wooden spoon or spatula. A whisk doesnt work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines. If you put 1 ½ tsp. of Cream of Tartar and 1 tsp. of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking. Limit the use of potato, bean, arrowroot and tapioca flour to about 25 % maximum. If the bread is sticky when baked, cut these flours down further. Gluten Free All-purpose Flour (mix well): 4 cups brown rice flour 1 ½ cups Sweet Rice Flour 1 cup Tapioca Starch Flour 1 cup Rice Polish 1 tablespoon Guar Gum
  12. This recipe comes to us from Sheryl Sawyer. Preparation time: 15 minutes cooking time: 15 minutes makes: 8 large or 12 medium scones 2 cups Bette Hagmans Four Flour Mix (*see below) 2 teaspoon gluten-free baking powder ¼ cup white sugar 1 teaspoon xanthan gum 1 teaspoon salt 1 ½ teaspoon Kingsmill Egg Replacer 1/3 cup margarine, (chilled) ½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage ¾ cup raisins or currants, (optional) Blend all dry ingredients together. Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal). Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff. With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do! Bake at 400 degrees for 15 minutes or until slightly browned. Eat hot with your favorite tea! * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread) Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix: 2/3 cup Garfava Bean Flour 1/3 cup Sorghum Flour 1 cup Cornstarch 1 cup Tapioca Flour I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.
  13. The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook. 3 eggs ½ pint or 275ml water or milk 4 oz or 100g sweet-chestnut puree (tinned) 4 oz or 100g rice flour 4 oz or 100g cornmeal pinch salt to taste ½ teaspoon or 2g bicarbonate of soda ¼ teaspoon or 1g tartaric acid 1 oz or 25g olive oil ( a tablespoon full) ½ oz or 5g sugar Beat the eggs, sweet-chestnut puree, oil and milk together. Mix all the dry ingredients. Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking. Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.
  14. This recipe comes to us from Joyce. My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container). In bowl mix: 1 cup sorghum flour ½ cup sorghum blend 1 ½ tablespoons sugar 1 teaspoon xanthan gum 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt In another bowl: Beat 1 egg Add 2 tablespoons oil 1 cup milk 1 tablespoon lemon juice (I have used ½ teaspoon vitamin C crystals instead) Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you dont heat your grill enough.
  15. This recipe comes to us from Sue DeVries. Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups. Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are removed from the oven. Let the finished tarts cool in the pans about 15 minutes before removing. The candy gets very soft and the tarts may fall apart if you try to take them out too soon. Slide a knife in beside the tarts to remove from the pan. Note: When I bake these I usually make both kinds at the same time since each recipe needs time for cooling. I make the dough and alternate between the tarts and cookies. If you do it this way, only buy half of each kind of candy.
  16. This recipe comes to us from Karen Hutton. Although it asks for a crust I just pour the pumpkin-mixture into a glass pie dish and cool. It slices out just like a regular piece of pie. And remember to use gluten-free products. Pumpkin Chiffon Pie 1 envelope (l tablespoon) unflavored gelatin ¼ cup cold water 3 eggs, separated ½ cup firmly packed brown sugar 1 ¼ cups solid pack canned pumpkin ½ cup milk ½ teaspoon ground ginger ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon ground allspice ½ cup granulated sugar 1 - 9 or 10 inch baked pie shell Soften gelatin in cold water. Combine together in heavy saucepan the egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat, stirring continually until thick and smooth. Remove from heat. Stir in gelatin until dissolved. Chill until mixture thickens to consistency of unbeaten egg white. Place the egg whites in small bowl until very foamy. Add granulated sugar, l tablespoonful at a time, continuing to beat until stiff peaks form. Transfer to large mixer bowl. Mixing on low add pumpkin mixture slowly, mixing for l minute or until well blended, moving bowl control back and forth frequently during mixing. Stop mixer; scrape sides of bowl and beater. Pour mixture into baked pie shell. If desired, garnish with pecan halves. Chill for 2 hours or longer before serving.
  17. The following recipe comes to us from Oliver. 1/3 cup finely chopped pecans 1/3 cup packed brown sugar 3 tablespoons butter or margarine, softened 1 unbaked pastry shell (10 inches) Gluten-Free Filling: 3 eggs, lightly beaten ½ cup packed brown sugar ½ cup sugar 2 tablespoons cornstarch ¾ teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 can (16 ounces) pumpkin 1 ½ cups half-and-half cream Additional chopped pecans, optional Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top. Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.
  18. 1 ¼ cup rice flour 1 teaspoon salt 2/3 cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco) ½ cup cold water 1 tablespoon potato flour (not starch) Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (I thought it worked better to pat it in the pan or between wax papers with fingers.) Flute edges and use for un-baked crust or bake and then fill with filling.
  19. This recipe comes to us from Andrea R Howe. Filling: 6-7 medium Granny Smith Apples, peeled, cored, and sliced 1 can (16 oz.) whole berry cranberry sauce (ocean spray) ¾ cup sugar 2 Tablespoons gluten-free flour mix Topping: ¼ cup nuts, chopped 1 cup almond flakes (crush by hand) 1/3 cup packed brown sugar 1/3 cup gluten-free flour mix 1 teaspoon ground cinnamon ¼ cup butter or margarine, melted Vanilla ice cream or whipped topping (optional) Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and gluten-free flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts, almonds, brown sugar, gluten-free flour and cinnamon. Add melted butter to ingredients, mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping if desired.
  20. This recipe comes to us from Ellen Switkes. Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty. Meringue Crust: Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar. Add gradually ¾ cup sugar and 1 teaspoon vanilla. Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool. Lemon Filling: Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin. Whipped Cream Topping: Whip 1 plus ½ pint whipping cream, spread over filling, serve. Store pie in refrigerator up to 24 hours.
  21. This recipe comes to us from Elizabeth Griffith. Active Work Time: 30 minutes Total Preparation Time: 1 ½ hours plus 2 hours cooling Grind instant coffee granules in the food processor to make powdered instant coffee. ½ pound semisweet chocolate chips 12 eggs, separated ½ pound gluten-free powdered sugar 1 teaspoon gluten-free vanilla extract 1 heaping tablespoon powdered instant coffee ½ pound almonds, finely ground (about 1 ¼ cups) Butter, for greasing gluten-free Flour, for preparing pan Melt chocolate in pan in 250-degree oven or in top of double boiler set over, but not touching, simmering water. Allow to cool. Place egg yolks and powdered sugar in mixer bowl and beat at medium speed until mixture becomes very light in color and light and creamy in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee powder and mix thoroughly. Mix in almonds. Beat egg whites until stiff. Gradually add a little of egg whites to chocolate mixture to lighten it, mixing with mixer at low speed. When mixture is light, pour it over remaining egg whites and fold in. Grease 9-inch spring form pan and dust with flour. Pour batter into pan. Bake at 325 degrees until torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used. Cool torte in pan about 2 hours. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on spring form bottom, or carefully run large knife blade underneath and gently lift off and onto cake platter. Frosting: 1 (12-ounce) bag gluten-free semisweet chocolate chips 1 cup whipping cream Place chocolate chips in 1-quart glass measuring cup and set in 250-degree oven until melted, 10 to 15 minutes. Stir once or twice while melting. Pour whipping cream into saucepan and heat until barely simmering. When chocolate is completely melted, add hot cream and immediately start beating on medium high speed until it is thick and smooth, 1 to 2 minutes. Chill 20 minutes. Frost torte sides first, then pour remaining frosting on top and spread slightly, but do not overwork. Frosting will spread smoothly. 8 to 10 servings. Each of 10 servings: 605 calories; 88 mg sodium; 288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams protein; 1.44 grams fiber.
  22. This recipe comes to us from Catherine Walton. 1 ½ cups cashews: grind in blender 1 cup water: add to cashew mix, and blend until creamy 1 cup oil: add in a very slow stream, with blender running ¼ cup maple syrup or honey: add ½ teaspoon vanilla or almond extract (gluten-free brand): add A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend. 1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.) Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)
  23. This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James Pie Pastry: 1 ½ cup sifted gluten-free flour * ½ cup soy flour 2 teaspoons xanthan gum ¼ - ½ teaspoon salt 2/3 cup Crisco or other shortening 5-7 tablespoons COLD water (I use 7) Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed. * gluten-free flour 6 parts rice flour 2 parts potato starch flour 1 part tapioca starch flour Fresh Black Currant Filling: 3 Cups fresh Currants (heaping), crush ½ cup. Mix the crushed berries with 1 ½ cup sugar, 3 tablespoons of quick-cooking tapioca and ¼ teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in ½ to 1 teaspoon of grated orange peel and ½-2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.
  24. Preheat oven to 350. In a bowl mix: 2 ¼ cups tapioca flour 1 tsp. salt 1/3 cup sugar ½ tsp. xanthan gum (omit for pie crust) In a blender or food processor mix: 1 cup Filberts/Macadamias ¼ cup water ½ cup canola oil 1 tsp. vanilla Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies. This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.
  25. Preheat oven to 375 In food processor, blend: 2/3 cup canola oil 2/3 cup water ¾ cup sugar (more if you like things really sweet) ½ tsp. salt ½ tsp. baking soda 3 teaspoons EnerG egg replacer ½ cup ground hazelnuts (or 2/3 cup whole ones) In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 ½ cups rice flour and mix well with wooden spoon. Texture should be soft and oily, but firm enough to hold itself in a ball (shape - like thick oatmeal). Add more flour or water as needed. Roll into 1 balls or use a mini cookie scoop and drop 1 apart on an non-greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.
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