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  1. This recipe comes to us from Jack and Laurie Tepe. Here is the gluten free flour tortilla recipe that I want to eventually use with an electric tortilla press. Thanks to those list members that looked around for one for me in their areas. Currently Im waiting to get one shipped! This recipe is from the Denver Metro/CSA Chapter: Basic Tortilla Mix: ¼ cup cornstarch ¼ cup tapioca flour ¼ cup potato starch flour ¼ cup white rice flour ¼ cup brown rice flour 1 teaspoon salt 1-½ teaspoon xanthan gum 1 generous teaspoon baking powder 1-½ Tablespoon vegetable oil ½ cup water or more as needed Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once. HINTS: It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should re-heat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as pizzas or dessert crepes with fruit filling, etc.
  2. This recipe comes to us from Meredith Misner. 1 package corn tortillas 1 jar salsa 1 can corn (drained) ½ cup sour cream ½ onion diced 1 ½ cups cheddar cheese grated a big bowl of miscellaneous cut veggies - use whatever you have - I used green and red pepper, asparagus, broccoli, green onion, cilantro, black olives, and tomatoes Grease a 9X13 pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.
  3. This recipe comes to us from Phyllis Chinn. Makes about 3½ cups. 3 tbsp. vegetable oil 1 medium-sized onion, chopped 3 cloves garlic, minced 2 tbsp. gluten-free all purpose flour 1 (4-oz.) can mild green chilies, chopped 1 (14½-oz.) can diced tomatoes 1 c. chicken broth 1 teaspoon chili powder, preferably Ancho chili powder 1 teaspoon salt, or more to taste In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well-softened, about 5 minutes. Stir in the garlic and sauté for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable.
  4. This recipe comes to us from Meredith Misner. 1 package corn tortillas 1 can refried beans ¼ onion diced ½ green pepper diced ½ red pepper diced ½ cup cheddar cheese grated Salsa - I dont know how much -- just for the top In large bowl, mix beans and veggies and a little bit of the cheese. Grease 9X13 pan. With a tortilla in hand, place a large spoonful of filling in tortilla and roll-up. Stick a little of the bean mix on the edge of the tortilla to glue it in place, and lay seam-side down in pan. Do this until tortillas or filling runs out. Pour a little salsa over all enchiladas, spreading thin, just so the corn tortillas dont dry. Bake for about 20 minutes at 350F. Top with cheese and bake another 5 minutes.
  5. This recipe comes to us from Jay Berger and Kim. 2 tablespoon olive oil 2 medium sized onions, finely chopped 2 med sized garlic gloves, crushed 1 tablespoon hot paprika 1 teaspoon crushed red pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 lb ground turkey 8 oz sliced mushrooms 1 (28 oz) can crushed tomatoes 1 c dry red wine (I substitute water when making gluten-free, casein-free) 2 tablespoon tomato paste 1 tablespoon dried leaf oregano 2 teaspoon dried leaf basil 2 teaspoon dried leaf savory (or ground) ½ teaspoon dried leaf thyme 2 bay leaves 2 teaspoon salt (I use sea salt for corn free) 1 teaspoon ground pepper 1 Tablespoon sugar any beans if you like In a large saucepan, heat oil over med heat. Add onions, garlic, paprika, red pepper, cumin and coriander and sauté 2-3 minutes. Add turkey or ground beef, mushrooms and increase heat to high and sauté until meat is no longer pink, 7-10 min, stir to break up big chunks. Stir in remaining ingredients except beans. Bring to a boil, reduce heat and simmer briskly, stirring occasionally until mixture is fairly thick, but still liquid (about 1 - ¼ hours). Add beans and simmer about 15 min more. Makes 4-6 servings.
  6. This recipe comes to us from Anne Barfield. 2 pounds top sirloin, cut into 1-inch cubes 1 Tab salt, or to taste ½ Tsp. pepper 3 cloves garlic 1 Tab oil 1 medium onion, chopped 1 bell pepper, chopped 2 med.-large tomatoes, diced 2 medium potatoes, cut into about ¾ inch cubes ½ cup tomato sauce corn tortillas salsa Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through. Serve with fresh corn tortillas and salsa, if desired.
  7. This recipe comes to us from Mireille Cote. 3 ½ cup coarsely grated zucchini salt 3 eggs, beaten 1/3 cup gluten-free flour mix ½ cup grated gluten-free mozzarella cheese ½ cup grated gluten-free parmesan cheese 1 Tbsp. fresh basil, minced salt and pepper to taste Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.
  8. This recipe comes to us from Mireille Cote. Nonstick vegetable oil cooking spray 1 pound gluten-free spaghetti, cooked and drained 2 cups prepared gluten-free spaghetti sauce, divided use 1 ½ cups grated mozzarella cheese, divided use 3 large eggs, slightly beaten Your choice of favorite pizza toppings Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Cook noodles according to package directions and drain. Procedure: Return cooked pasta to pot. Mix in one cup spaghetti sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles are well coated. Spread mixture evenly in the prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and spread remaining spaghetti sauce over baked noodles. Top with favorite pizza toppings and sprinkle with remaining cheese. Return to oven and bake an additional 10 to 15 minutes until cheese is melted. Presentation: Remove from oven and let cool five minutes. Cut into squares and serve hot. A crisp tossed salad rounds out the meal.
  9. This recipe comes to us from Tom and Angie Schneider. 10# Lean ground beef, browned and drained 6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce 4 - 12 oz. cans (48 oz.) Hunts Tomato Paste 1 - 28 oz. can Hunts Whole Tomatoes 1 oz. Fresh Oregano, Rosemary, Savory, Thyme 2 small onions 6 stalks celery 1 tsp. minced garlic ¾ tablespoon sugar Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.
  10. This recipe comes to us from Mireille Cote. Crust: 3 cups cooked rice 2 eggs, beaten 1 cup grated gluten-free Mozzarella cheese Topping: 2 cans (each 8 oz.) tomato sauce 1 cup grated gluten-free Mozzarella cheese ½ tsp. each oregano, basil, garlic powder and salt 2 Tbsp. grated gluten-free Parmesan cheese Crust: Combine rice, eggs and cheese and press into 12-inch greased pizza pan or 2 (9-inch) pans. Spread evenly with a spatula. Bake at 450 degrees for 20 minutes. Topping: Combine sauce and seasonings and spread over rice crust. Top with Mozzarella and Parmesan cheeses. Bake 10 minutes longer. Cut into wedges. Serves 6. Note: You may use your favorite gluten free pizza sauce instead of making it if you desire.
  11. This recipe comes to us from Mireille Cote. 1 cup coarsely grated carrots 3 tsp. minced fresh basil or 1 tsp. dried basil ½ cup gluten-free cottage cheese 2 ½ cups cooked brown rice 1/3 cup gluten-free flour mix 1 cup canned tomato sauce 2 Tbsp. finely chopped onions 1 ½ (6 oz.) cups shredded gluten-free mozzarella cheese For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels. In a large bowl, stir together the cottage cheese, flour, onions, and 1 ½ teaspoons of the fresh basil or ½ teaspoon of he dried basil. Then stir in the carrots and cooled rice. Spray a 13x 9 baking pan with no-stick spray. Spread the crust mixture in the bottom and about ¼-inch up the sides of the pan. Bake at 350°F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots. Spread the tomato sauce on the crust and top with the cheese.* Then sprinkle with the remaining 1 ½ teaspoons of fresh basil or ½ teaspoon dried basil. Bake at 350°F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve. *To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms are good choices. Makes 8 servings.
  12. This recipe comes to us from Mireille Cote. Serving Size : 8 Preparation Time :0:20 1 lb. gluten-free elbow macaroni or other pasta shape 1 tbsp Italian seasoning 2 cloves garlic -- crushed ½ tsp. red pepper -- crushed 1 8 oz. can tomato sauce ¼ cup gluten-free Parmesan cheese 1 15 oz. can stewed tomatoes 2 cup any combination of vegetables: celery, onions, red and green bell peppers, zucchini, carrots, or spinach ½ cup peas 1 cup gluten-free mozzarella cheese - shredded Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9x13 baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 minutes.
  13. This recipe comes to us from Ann Sokolowski. The following is a gluten-free recipe for Panforte, a wonderful Italian fruitcake from Sienna which dates back five hundred years! It must be good if it has lasted that long, right? The dried fruit mixture is predominately figs and dates, but a combination with other fruits works well, too. Note the use of the rice crackers. Typically, a special rice wafer is used to top it, but this is usually only found in certain specialty stores. Makes: 14 servings Prep: 30 minutes Bake: at 375 for 35 minutes Stand: 24 hours For Preparing pan: Nonstick vegetable cooking spray (preferably butter-flavored) 1 package (3.5 ounces) thin crunchy unflavored rice crackers, pulsed in food processor until uniformly fine Panforte: 1 ¼ cups blanched whole almonds ¾ cups plus 2 tablespoons walnuts 2/3 cup toasted whole hazelnuts (see Note) ½ cup dried figs or mixed dried fruit bits such as raisins, apples, peaches, plums ½ cup diced pitted dates 1 cup finely diced candied citron 1/3 cup granulated sugar 2 tablespoons unsweetened Dutch process cocoa powder 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg or ground mace ¼ teaspoon salt ¼ teaspoon black or white pepper ¾ cup light honey ½ cup rice-cracker crumbs (from preparing pan) Topping: 2 tablespoons confectioners sugar Heat oven to 375 degrees. Coat bottom and sides of 10 inch spring form pan with cooking spray. Measure out and reserve ½ cup rice-cracker crumbs. Use remaining crumbs to thickly coat bottom and sides of prepared pan. Panforte: Pulse almonds, walnuts in processor until finely chopped. Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron. Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; dont let boil. Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved ½ cup cracker crumbs over top; press in. Bake in 375 degrees over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not lift off pan bottom. Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil. Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners sugar and sprinkle ground nuts around edge. Note: Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.
  14. This recipe comes to us from Kathryn M. Przywara: ½ cup red lentils 1 ½ cup water 2-tablespoon olive oil ½ cup minced onion ¼ cup minced green pepper ¼ cup minced broccoli ¼ cup grated carrot 2 cloves garlic 1-tablespoon parsley 1 tablespoon wheat free soy sauce 1-teaspoon salt Place the water and lentils in a saucepan, bring to boil, cover and simmer 15 minutes until tender. In large frying pan, sauté vegetables in olive oil until tender. Combine cooked lentils, sautéed veggies, and remaining ingredients. Stir to combine, but do not over mix or it will be mush. Use to replace ricotta cheese mixture in any lasagna recipe.
  15. This recipe comes to us from Marian Wisnev. 1-10 oz. package chopped spinach, (cooked and drained) 9 noodles 1-cup small curd cottage cheese 8 oz. cream cheese 1 ½ cup shredded mozzarella 32 oz jar spaghetti sauce ½ cup Parmesan cheese ¾ teaspoon oregano 1 egg Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, oregano, egg and spinach. Spread thin layer of spaghetti sauce on the bottom of a 9 X 12 pan, place 3 lasagna noodles on bottom followed by ½ of cheese mixture, add layer of spaghetti sauce. Repeat. Top with 3 noodles and sauce. Pour ¾ cup water around edges. Cover and bake at 350 for 1 hour and 15 minutes. Let set for 15 minutes uncovered for the rest of the water to absorb before serving.
  16. This recipe comes to us from Robin Moore (Can also be chicken parmesan, shrimp parmesan, veal, etc...). Note: I do NOT deep fry the eggplant or bread it. The layering gives the same effect without being greasy. The proportions in this are variable and lots of things can make good additions, like sprinkling shrimp in. Amounts will vary on the size of the pan you use, and none are set in stone, especially the type of veggies you use. Additionally, you could slice chicken breasts up and layer them instead of eggplant, and this goes for veal or pork as well. Many people think the eggplant is chicken until I tell them otherwise. Its good hot, excellent cold, addictive, and even if you hate eggplant you will probably love this. 2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that dont stick together. In this recipe, either way works, just break up the clumps and spread them out. I prefer Food for Lifes Brown Rice, fruit-sweetened bread for this. Ingredients: One peeled eggplant: I recommend slicing it lengthwise and then slicing the long slices into strips as they are more maneuverable in a pan than round slices 1 cup Sliced Mushrooms, I like the brown Crimini type Red bell peppers - slice into rings Parmesan Cheese Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, I dont really measure, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then I put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it. Sauce: Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12 inch pan that is 3 inches deep. Garlic, about a teaspoon of powdered, or five or six cloves crushed in a garlic press Mixed Italian seasonings - half a teaspoon Dried Porcini Mushrooms broken up into very small pieces. - This is optional, though they add a lot of flavor ½ cup chardonnay 1 teaspoon white balsamic vinegar OR apple cider vinegar with a teaspoon of sugar Sea Salt: ¼ teaspoon OR regular salt Onion: One cup, finely diced Ground fennel seed: about 1/3 teaspoon Fresh rosemary - ½ teaspoon finely chopped Dried basil: one teaspoon Simmer the sauce for a bit to blend things together, and then pour over the eggplant layered in the pan. You might need to use a chopstick or something to poke it a bit and make sure the sauce penetrates down to the bottom (or lift some of the slices with your finger to do this). Shake Parmesan generously all over the top, then spray Pam on foil to cover pan. Crimp it well and make it tent up over and not touch the food if you can. Seal it well and bake for 50 min in a 350F oven. Its a good idea to put it on a rack close to the top of the oven and have a buffer pan on the bottom rack to dissipate the direct heat. Then take off the lid and add a bit more Parmesan and bake for ten more minutes.
  17. 3 lb. Chicken, cut up ½ Cup gluten-free Flour Mix 1 Teaspoon Salt 1/8 Teaspoon Black Pepper ¼ Cup Olive Oil 1 Medium Onion ½ lb. Mushrooms Fresh Sliced 1 Clove Garlic, minced 1 Celery stalk thinly sliced 2 Carrots, thinly sliced 1 Teaspoon Dried basil 1 Teaspoon Dried oregano 4 14 ½ oz. Cans crushed Italian plum tomatoes undrained 1 Can Olives, sliced, drained 4 oz Tomato Puree ½ Cup Red Wine 1 lb. gluten-free Vermicelli or Angel Hair pasta Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook gluten-free pasta (your choice) in salted water, per directions until Al Dente; please do not overcook pasta. This will serve 4. With Preparation Time This should not take more then an hour, including the cleanup time.
  18. This recipe comes to us from Mireille Cote in Canada. ANTIPASTO 10 small cans gluten-free tuna (packed in water) 4 cup mini whole corn 1 cauliflower 5 lb. carrots 5 whole celery 5 jars 12 oz marinated small onions 5 lb. red bell peppers 5 lb. yellow and orange peppers (5 lb. all together) 2 jars 12 oz big pitted green olives 1quart stuffed olives 3 jars black pitted olives 2 jars or cans 12 oz spiced black olives 1quart sweet pickles 5 cup 10 oz mushrooms 2 big cans artichokes (not marinated) ½ lb. green beans 3 cup chickpeas SAUCE ½ cup olive oil 2 cup ketchup 1quart hot salsa * 5 cup vinegar 8 cans 6 oz tomato paste Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min. *I called Old el Paso and they assured me their Salsa is gluten-free. Excellent on rice crackers. Always have something when guests arrive.
  19. Cabbage: 1 - 2 medium small heads Or: Carrots - 2 or 3 small bags Black mustard seeds: a teaspoon and a half Urad dal (dried lentils): 1 teaspoon Channa dal (another kind of dried lentil): 1 teaspoon Dried red chilies: 1 - 2, broken into pieces Chili powder: a heaping teaspoonful Turmeric: a teaspoon Salt: to taste Chop cabbage coarsely (carrots into little pieces) and set aside. In a large pot, heat about 4 or 5 tablespoons of canola oil; toss in a few mustard seeds to test; when they pop, toss in the rest of the mustard seeds and cover the pot. When all seeds have popped (about 45 seconds), throw in the dals and dried red chilies and sauté until they all turn brownish. Toss in your chopped cabbage (or carrots) and stir it about so oil and fried stuff are all evenly distributed. Then throw in chili powder, turmeric, and salt; again turn cabbage over so spices are evenly distributed. Cook over low heat until cabbage or carrots are done (cooked yet crunchy) - should take about 25 minutes. Be sure to stir every 5 or 6 minutes to ensure that the cabbage (or carrots) does not stick to the bottom or burn.
  20. This recipe comes to us from Shirley Sanchez Preheat oven to 400. Ingredients: 4-5 eggs ¼ of a bag (of a 1lb bag) of chopped, frozen spinach ½ package of cooked and drained bacon (or more if you desire) ½ lb. of cheese of your choice ½ lb. shredded cheese of your choice Garlic, salt & pepper to taste See the desserts/pie crust recipes for a good crust. Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 hr or until eggs are cooked. Once eggs are cooked, uncover pie and place under the broiler for 30 seconds to 1 minute to brown the cheese on top (time varies depending upon your oven) but be careful to watch it because the crust burns very quickly.
  21. These recipes come to us from Jeanne Barkemeijer de Wit. I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes: Sweet and Sour Sauce 16 oz Pureed Strawberries (or other pureed fruit - fresh or canned) 1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.) 8-16 ounces of sweet bell pepper - chopped 1 teaspoon fresh chopped garlic (or gluten-free powdered substitute) 1 teaspoon salt 4 oz molasses Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished. Alternative Soy Sauce 8 oz molasses, 3 oz. balsamic vinegar, sugar to taste. Teriyaki Sauce Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce 16 oz stewed tomatoes pureed 16 oz molasses 6 oz balsamic vinegar teaspoon fresh crushed black pepper table spoon crushed garlic 16 oz canned peaches - pureed sweet red peppers to taste 1 cup turbanado (raw) sugar 1 cup green onions Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.
  22. This recipe comes to us from Ellen Switkes. 3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.) 3 large onions 1 egg 3 teaspoons salt (or more) ¼ cup potato starch lots of pepper Stock: Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.
  23. This recipe comes to us from Jay Berger 2 large Idaho potatoes, peeled and sliced 1/8-inch thick 2 large sweet potatoes, peeled and sliced 1/8-inch thick 1 ½ cup coconut or Darifree milk 2 tablespoon arrowroot 1 tablespoon salt 1 tablespoon roast garlic puree (blend minced garlic with the milk) ¼ teaspoon white or black pepper 1 pinch nutmeg 1 tablespoon chopped rosemary 2 tablespoon Gluten-free Casein-free margarine chopped & chilled Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.
  24. 2 pounds ground chuck 1 large egg 1 package Lipton onion soup mix 2/3 cup gluten-free ketchup ½ cup grated Parmesan cheese ½ teaspoon pepper ½ teaspoon garlic powder Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9 x13 pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing. I am able to find gluten-free ketchup at my local health food store. I have also used crushed gluten-free corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese.
  25. This recipe comes to us from Dave Fisher. 1 cup of Hunts tomato sauce (gluten-free) 1 ½ tablespoons gluten-free barbecue sauce 1 tablespoon granulated sugar 1 ½ lbs. ground sirloin (10% fat) 6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix) ¾ teaspoon salt (I use less) 1/3 teaspoon onion powder (McCormick) ¼ teaspoon ground black pepper Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.
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