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Celiac.com 03/17/2017 - Want a super healthy gluten-free alternative to grain flour that is packed with natural fiber and protein, and tastes great? There is power in coconut flour! The amazing benefits of coconut products are astonishing and coconut flour is so versatile. It can be used to cook or bake or even to thicken sauces and gravies! Coconut flour is naturally gluten-free and considered hypoallergenic. It contains the highest amount of dietary fiber found in any flour! According to the Livestrong article by Jane Jester Hebert, one quarter cup of coconut flour is equal to about 14g of fiber! An adequate amount of fiber is essential in a healthy diet to promote a healthy digestive tract. It also lowers your risk of heart disease and diabetes, and helps you to maintain a healthy weight. Coconut flour is rich in lauric acid which promotes good skin health and manganese which is an essential trace mineral used in the body for energy production. It is also low in carbohydrates and low on the glycemic index making it a great choice for diabetics and people wanting to maintain a healthy blood sugar level. Coconut flour is a good source of coconut oil which also has amazing benefits such as being antiviral, antifungal, antimicrobial, antibacterial and antiparasitic. Coconut products are so healing that according to a Natural News article by Megan Rostollan, the Pacific Islanders are calling coconut the "Tree of Life" and believe it can heal almost any illness. She goes on to say that, "In many traditional cultures around the world the coconut has been used to heal: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds." (1) What is coconut flour, you may be wondering? Coconut flour is the natural byproduct in coconut milk production. The coconut meat left over is dried at a low temperature and then ground up to make soft powdery flour, similar to wheat flour in texture; however, it does require special techniques in order to yield success. For example, you cannot substitute the same amount of coconut flour for wheat flour. Coconut flour is super absorbent and can produce a very dry end result when not properly paired with the right amount of liquid or binder such as eggs. When starting out with coconut flour it is best to strictly follow a tried and true recipe to yield good results. Above is a favorite shared by Megan Rostollan! As you can see, with the vast and amazing benefits of coconut flour and coconut products, and being naturally gluten-free, you can definitely indulge and, "have your cake and eat it too!" Lemon-Coconut Pound Cake by Megan Rostollan Ingredients: 3/4 c. organic coconut flour 1 tsp aluminum free baking powder 3 tbsp xylitol, divided 1/2 tsp sea salt 6 pastured eggs 8-10 tbsp organic butter, softened 3 droppers full of liquid stevia 2 organic lemons (juice and zest) Directions: Preheat oven to 350 degrees F. Grease an 8X4 loaf pan and set aside. Sift together dry ingredients (2 tbsp xylitol). Zest and juice lemons. Whisk together eggs, butter, lemon juice, stevia, and zest. Combine wet and dry ingredients, whisking until smooth (batter will become quite thick - if too thick to combine well, add a little water). Spread in pre-prepared pan with hands or spoon as needed, sprinkle with remaining xylitol and bake for 40 minutes. References: naturalnews.com livestrong.com -
Quinoa the Amazing Gluten-Free Grain
Jen Cafferty posted an article in Gluten-Free Grains and Flours
Celiac.com 05/29/2009 - Quinoa is making a comeback as a "wonder grain." Before going gluten free, most people have never heard of quinoa. But, once you embrace the gluten-free lifestyle, you should learn more about this amazing grain. Quinoa is an ancient grain that has been grown in South America for thousands of years and was called the "gold of the Incas." The grain resembles millet and has a bitter protective saponin coating that protects the grain from being eaten by birds and insects. Today, many companies that sell quinoa in the United States remove the bitter saponins. This allows you to prepare the quinoa without having to rinse it first. Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan. To prepare the quinoa for cooking, either purchase pre-rinsed quinoa or rinse the quinoa in a strainer until the saponins are removed. To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. Serve quinoa as a replacement for rice or couscous. Quinoa is delicious served cold or warm and can be frozen and reheated. It is recommended to prepare the entire box of quinoa and freeze the unused portions for later use. Tuscan Quinoa Salad Recipe Ingredients 2 cups cooked quinoa ¼ cup scallions, chopped 2 cloves garlic,minced 1 box cherry tomatoes, sliced in half ½ cup pine nuts, toasted ½ cup fresh parsley, chopped ½ cup fresh basil, chopped 3 T olive oil juice from half of a lemon kosher salt and pepper to taste To Prepare Prepare quinoa according to recipe on package. Add remaining ingredients to quinoa. Season with salt and pepper to your liking. You may replace oil and lemon juice with Italian dressing. Sources for info on quinoa: Quinoa Corporation Eden Organics Homegrown Harvest -
Is This the World's Most Amazing Gluten-free Pizza?
Jefferson Adams posted an article in Gluten-Free Travel
Celiac.com 06/02/2015 - Consider the real estate saying about: Location, location, location. Now, ask yourself how far would you go for a good gluten-free pizza? Or, alternatively, imagine yourself out in the middle nowhere, the middle of the pacific ocean, say, and ask yourself how over-the-top happy would you be to discover a floating bar serving cold beverages and wood-fired gluten-free pizzas? I'm guessing you would be very happy. You might even say you were on "Cloud 9." And, if you happened to be in Fiji, you would be correct. For Cloud 9 is the name for a bar and restaurant that floats off the west coast of the pacific island of Fiji, boasting a full bar, and wood fired Italian-style pizzas, including, yes, gluten-free pizzas. So, if you're lucky enough to find yourself in Fiji, and catch a boat or jet ski tour from the main island of Viti Levu, you can reach the picturesque oasis in about 45 minutes. Once there, you can take a seat at the bar, or grab a daybed or hanging chair. Feel free to plunge off the deck at any time and splash and frolic in the crystal clear blue water, while your gluten-free pizza cooks to perfection. Sipping your beverage of choice, nibbling away pizza as you ponder the sunny azure splendor of it all, I'm sure you'll feel that your pizza is, if the not best in the world, very much the most amazing. Cloud 9 even has DJs on the weekend and can accommodate weddings. For more information on Cloud9, including information on transportation from Fiji, check out the Cloud9 website. -
Amazing Tuna Nicoise Kebabs (Gluten-Free)
Jefferson Adams posted an article in Gluten-Free French Recipes
Celiac.com 09/10/2013 - Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs. If you want to impress a special person, or just get fancy at your next grilling session, these Tuna Nicoise kebabs are sure to do the trick. Sure, they take some prep, but they deliver a beautiful meal that will have your guests singing your praises all day long. Ingredients: 2 pounds yellowfin or bluefin tuna loin ½ pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices ½ pound haricots verts, or small, thin green beans, ends trimmed 2 tablespoons red wine vinegar, divided 2 teaspoons Dijon mustard 1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill 10-12 kalamata olives, pitted and halved 10-12 green brine-cured olives, pitted and halved ½ pound Roma plum tomatoes, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch pieces ½ cup thinly sliced red onion 1 small zucchini, cut into ½-inch-thick rounds 1 small yellow summer squash, cut into ½-inch rounds 4 large hard-cooked eggs, peeled and quartered 1 teaspoon salt 1 teaspoon ground black pepper 1 dozen (8-inch) wooden skewers, soaked in water 30 minutes Directions: In a small saucepan, cover potatoes with 2 inches water, and bring to a boil. Simmer 15 minutes or until fork-tender. Remove potatoes and place in a bowl. Reserving the cooking water. Slice potatoes in half, and toss with 1 tablespoon vinegar. Arrange on a platter. Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Remove from pot, and rinse with cold water until cool. Drain again and set aside. Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives. Place tuna on two or three skewers, and then individually skewer each group of vegetables, so all zucchini together, all olives, peppers, etc. Start vegetables first, turning occasionally, as they grill over moderate heat for 6–8 minutes or until vegetables are tender. Add fish in the last few minutes. Be sure not to overcook the fish. Remove when done. Remove fish and veggies from skewers, and place on platter with eggs. Drizzle with anchovy vinaigrette, and serve. Anchovy Dressing: 1 anchovy fillet, drained 1 large free-range egg 2 teaspoons fresh organic lemon juice 2 teaspoons capers, drained and chopped ½ teaspoon chopped garlic ½ teaspoon gluten-free Dijon or brown mustard ½ cup extra-virgin olive oil 1½ tablespoons minced shallots ½ teaspoon Worcestershire sauce â…› teaspoon kosher salt â…› teaspoon freshly ground black pepper Directions: In a medium bowl, use the back of a fork to mash the anchovy, salt, pepper, and garlic into a paste. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. -
Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known. Yes, you read it right: Watermelon and feta cheese. With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with fresh mint and red onions, which I don't think add much to the salad. This version omits the onions, and substitutes arugula for the mint. If love mint, or onion, then by all means toss in some into the salad. This recipe serves about four people, so scale it according to your needs. Ingredients: ¼ large watermelon, cut into 1-inch chunks 2 ounces feta cheese, crumbled l small bunch of arugula (or mint), chopped Directions: For best flavor, choose a seeded watermelon with a yellow patch on one side to show that it has been allowed to ripen on the vine. I like to chill the watermelon first. Any good feta cheese will do for this recipe. Remove and discard as many black seeds as possible. Put the watermelon and feta in a salad bowl and toss to combine. Serve immediately.
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This recipe comes to us from Alice DeLuca. Mix in bowl: 1 cup brown rice flour ½ cup potato starch flour ¼ cup tapioca flour ¼ cup cornstarch 1 tablespoon gluten-free baking powder 1 tablespoon sugar ½ teaspoon salt Mix in a second bowl: 1 ½ cups almond milk 3 eggs 4 tablespoons vegetable oil Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup. To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.
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This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions. 1T gluten-free dry yeast 2/3 cup brown rice flour or bean flour ½ cup tapioca flour 2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour 2 teaspoons xanthan gum ½ teaspoon salt 1 teaspoon unflavored gelatin powder 1 teaspoon Italian herb seasoning 2/3 cup warm water (105 deg F) ½ teaspoon sugar or ¼ teaspoon honey 1 teaspoon olive oil 1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray Preheat oven to 425 degrees. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes
