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Found 36 results

  1. Celiac.com 03/25/2017 - Looking for a reasonably healthy snack for the kids, or an easy way to make a hit at your next gathering? These classic peanut butter bars are just like they used to serve in school; except they're gluten-free. Yes, that's a good thing. Ingredients: 1½ cups gluten-free graham cracker crumbs (I use Kinnikinnick Crumbs - Graham Style Gluten Free) 3 cups confectioners' sugar 1½ cups peanut butter 1 cup butter, melted 1 (12 ounce) bag milk chocolate chips Directions: Combine gluten-free graham crumbs, sugar and peanut butter and mix well. Add melted butter and mix well. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread melted chocolate over peanut butter mixture. Chill until the chocolate sets, but is not totally hard, then cut into bars.
  2. Celiac.com 03/15/2017 - Looking for an easy, reasonably nutritious snack? These no-bake honey and oat peanut butter bars are just the ticket. Quick to make, no-bake, and easy to take on the go, these bars also happen to be gluten-free and plenty tasty. Ingredients: 1 cup any gluten-free oatmeal ¾ cup chunky natural peanut butter ⅓ cup thick honey 1 teaspoon vanilla ¾ cup powdered milk ¼ cup sunflower seeds ¼ cup chocolate chips, to garnish Directions: Mix all ingredients, except chocolate chips, add more powdered milk and oats as needed Spread evenly on a cookie sheet. Top with chocolate chips and/or seeds. Press down to make sure they stick. Cut into squares. Chill for 30 minutes, then cut and serve.
  3. Anyone know a butter that is free from cross-contamination? Right now I use Kerrygold butter because it's grass fed (and delicious) but has anyone had a reaction to butter and if so can you recommend a 100% gluten free kind. ideally one that is labeled gluten free.
  4. This recipe comes to us from Valerie Thayer. Ingredients: 2 cups gluten-free flour mix 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon cloves ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 cup dates, quartered (optional) 1 cup seedless raisins ½ cup margarine or butter 1 cup sugar 1 egg 1 cup Lucky Leaf Apple Butter Directions: Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes. To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!
  5. Celiac.com 01/05/2016 - I love Cornish hens. They're as easy to make as chicken, and seem to make any occasion more special. In this version, Cornish hens are butterflied, then prepared in a sage butter to deliver a savory dinner entree. It's easy to make and sure to please. Ingredients: 2 Cornish game hens, butterflied, about 1-1½ pounds each 2 strips bacon, chopped ½ stick butter, softened 3-4 sage leaves, finely chopped zest of ½ lemon Salt and freshly ground black pepper Splash of olive oil Directions: Heat oven to 425F. Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Heat 2 large sauté pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear about 7 to 10 minutes, until skin turns golden brown and crispy. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in heated oven to finish cooking, 25 to 30 minutes, basting occasionally. Rest birds at least 10 minutes before serving warm. Serves up to 4 people.
  6. Celiac.com 09/24/2015 - We have the Japanese to thank for this bit of deliciousness. Miso paste, mirin, sake and, wait for it…butter, are the magic ingredients in this delightfully easy, ridiculously tasty shrimp dish. If you don't keep mirin and sake on hand, you should. They are not expensive, and, together with soy sauce and dried bonito flakes, they form the base of much of Japanese cooking. As for miso paste, well, that and a bit of dash will deliver the best miso soup you've ever had, ever time, so they're good to have on hand, too. These shrimp are guaranteed to make a big splash at your next grilling session. Or, you can put them in a hot pan for a few minutes. Either way, you and your guests win! Ingredients: 1 pound raw shrimp, shelled, deveined 2 tablespoons butter, melted 2 tablespoons sake 1 tablespoon mirin 3 teaspoons miso paste Directions: In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add the shrimp and marinate for 10 minutes. Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for about 2 minutes or until pink and cooked through.
  7. Celiac.com 09/08/2015 - Here's a quick little shrimp recipe that will dress things up nicely for your next meal, without making you work too hard. Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair. Ingredients: 2 pounds raw, peeled and deveined shrimp 6 tablespoons unsalted butter, at room temperature ¼ cup freshly grated parmesan 3 cloves garlic, minced 3 tablespoons fresh chopped chives 1¼ teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil additional fresh chives for sprinkling Directions: Heat oven to 425 degrees F. Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden. Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes until pink, remove from the oven. Remove and slice garlic chive butter over top. Top with Parmesan, as desired, and more chives, then serve immediately.
  8. Celiac.com 07/31/2015 - Here's a recipe that will make even the most jaded steak-lover smile. A nice thick, juicy Porterhouse pan seared to perfection and served with herbed Maitre D'Butter. Ingredients: 2 Porterhouse steaks, 1 pound each Kosher salt 1 stick unsalted butter, plus 1 tablespoon for cooking ⅓ cup flat leaf parsley, chopped 4 cloves garlic, minced 1 small shallot, minced juice of ½ a fresh lemon Freshly ground black pepper Olive Oil Directions: Season both sides of the steaks with salt, and rub with minced garlic. Put them back into the fridge uncovered until an hour before you want to cook them. Allow the butter to soften at room temperature. Make Maitre D'Butter by recipe below. Season steaks on both sides with fresh ground black pepper. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, just below smoking, add butter, then the steak. Cook the steak on both sides until it is very brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray to rest. Cook the second steak the same way. Allow to rest 10-15 minutes before serving with a side of maitre d'butter. Steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate. To prepare for serving, simply place the top oven rack about 8 to 10 inches from the broiler. Heat broiler. Cut steak from each side of the bone, then slice the meat into smaller bit size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve with a side of maitre'd butter. Gluten-Free Maître D'Butter Ingredients: 4 tablespoons good unsalted butter, room temperature 2 tablespoons finely chopped flat leaf parsley 1 teaspoon lemon juice Kosher salt Fresh black pepper Directions: In a small bowl, mash ingredients together thoroughly. Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate. Refrigerate for one hour. Use as needed.
  9. Celiac.com 11/21/2014 - Some afternoons at work seem to go by slowly. The other day I decided to try a PureFit Nutrition Bar instead of my usual cup of coffee. Since I love peanut butter and nuts, I figured it would be good...and it was! This bar is chewy, sweet, and filling. About 10 minutes after eating it, I felt more alert and had no desire to continue snacking. I highly recommend these bars for their nutritional value and outstanding taste. PureFit has a loyal customer base and for good reason – these bars are delicious! For more info visit: www.purefit.com. Review written by Patricia Seeley.
  10. Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus. Ingredients: 1 bunch fresh asparagus, washed and trimmed Splash of olive oil 2 tablespoons butter 1 tablespoon gluten-free tamari or soy sauce 1 teaspoon balsamic vinegar Salt and pepper to taste Directions: Heat oven to 400 degrees F (200 degrees C). Clean the asparagus and snap off the white bottom parts. Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper. Bake asparagus 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
  11. Celiac.com 04/29/2014 - I love salmon, especially smoked salmon. I like to pair it with my favorite gluten-fee bread or crackers and my favorite cheese. Another way I like to enjoy smoked salmon is with a green salad. This is a versatile recipe that makes for a great lunch, when made with smoked salmon, and is also offers a good way to get rid of any salmon leftover from yesterday’s dinner. Feel free to substitute cold cooked salmon for smoked salmon as you like. Ingredients: Butter lettuce 1 pound thinly sliced smoked salmon 4 hard-boiled eggs 2 teaspoons prepared horseradish 2 teaspoons coarse-grain gluten-free mustard ¼ cup heavy cream ¼ cup whole milk greek-style yogurt ¼ cup fresh lemon juice 1 Persian cucumber, sliced thin 2 tablespoons finely chopped fresh dill ¼ red onion, sliced into half rings 1 lemon, cut into wedges 2 tomatoes, cut into wedges ¼ cup capers kosher salt and black pepper, to taste gluten-free crackers and/or toasted gluten-free bread Directions: Divide the butter lettuce and salmon among 6 plates. To each add ½ eggs, sliced lengthwise, onion slices, tomato wedges, capers In a small bowl, combine the horseradish, mustard, yogurt, sour cream, lemon juice, salt, and pepper, and set aside. Add the cucumber and up to half the dressing to the large bowl and toss. Divide among plates and sprinkle with the dill. Serve with gluten-free crackers and/or toasted gluten-free bread Serve with the dressing on the side, and lemon wedges, as desired.
  12. This recipe comes to us from Stefi Kaplan. Ingredients: 3 bananas 2 eggs ½ cup raw sugar ½ cup creamy peanut butter 1 ¾ cup white rice flour 2 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter or shortening (melted) ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice) ½ cup chocolate chips Directions: Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.
  13. Celiac.com Sponsor: Review

    B'Bites Gluten Free Peanut Butter Crisp

    All Natural Bites has created a healthy snack bite that is raw, all natural and gluten-free. What I also like about this product is that it does not contain either soy, dairy or sugar! The Peanut Butter Crisp is chewy and has just the right amount of peanut butter flavor. These are truly “bites” and are the perfect size to satisfy a craving for sweets, without unnecessary or harmful ingredients. If you try these, be sure to purchase several bags as they are truly deliciously addicting, yet low in calories. For more information: www.allnaturalbites.com. Review written by Patricia Seeley.
  14. If you want peanut butter that has the consistency of a soda fountain milkshake—not too thick but not too thin—this is it. I could not get enough of the Cookie Nookie flavor. It has just the right amount of sweetness thanks to a lovely combination of sugar, honey, and vanilla. For a great treat anytime, I highly recommend Cookie Nookie Gluten-Free Peanut Butter. Just make sure the adults in your family keep their supply away from the kitchen pantry that is shared with the kids during the upcoming school holiday vacation! For more information, check out: www.pbcrave.com. Review written by Patricia Seeley.
  15. Every so often, chefs rediscover the delights of browning butter and putting it on things to eat. Brown butter potatoes are all the rage this season, and a number of magazines have featured recipes. Theoretically, brown butter potatoes involves little more than browning butter, blending a little into the potatoes and saving a bit of butter for serving. That little more is a spot of crème fraîche, which gives these potatoes a delightful flavor, and a creamy texture. Ingredients: 3½ pounds red or yukon gold potatoes, peeled and cut into large chunks 1 stick plus 2 tablespoons unsalted butter 1 cup milk ¼ cup crème fraîche salt In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve. MAKE AHEAD The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.
  16. Here is a fancy twist to the ever popular rice crispy treats. Using gluten-free ingredients, and adding in some chocolate and peanut butter, this is a dessert that you will have to hide from gluten eaters. Sure to be a hit, these chocolatey peanut-butter crispy rice treats are a yummy snack that you can add to your kids lunches, take on an outing or freeze for a later date. Chocolatey Peanut-Butter Crispy Rice Treats (Gluten-Free) Ingredients: 3 Tablespoons butter or butter substitute 1 (10 oz) bag gluten-free marshmallows 1/2 teaspoon gluten-free vanilla extract 1/5 teaspoon salt 1/2 cup gluten-free peanut butter 5 cups gluten free crispy rice cereal 1 cup gluten-free chocolate chips (optional) Grease an 8×8 square glass pan. Melt the butter in a large pan or dutch oven over low heat. Add the marshmallows, vanilla, salt and peanut butter, stirring constantly until melted and smooth; this takes several minutes. Remove from heat and add cereal, stirring until well mixed. Scrape the mixture into the prepared pan and press it into the pan with a greased spatula (or you can place a piece of waxed paper over it and press down). If you want to add a chocolate coating on top of your crispy rice treats, place chocolate chips in small, microwave-safe bowl and heat in 30 second intervals until melted; stirring as needed. Spread melted chocolate over the bars and allow to set completely, about 2 hours at room temperature ( you can also place them in the refrigerator or freezer to speed up this process). Cut bars into squares and serve.
  17. There are countless 'health' food snack bars and protein bars on the market, many of which aren't as healthy as their makers would have you think. On the other side of the spectrum, you have snack bars that are loaded with various superfoods and are really quite nutritious, but taste like cardboard. The Peanut Butter Honey GoodOnYa bar is what I would call a perfect middle ground – it is rich and flavorful, but filled with highly nutritious organic ingredients. Even better, it's not only gluten-free, but completely soy-free, dairy-free and grain-free as well. When I need a quick snack on the go, I usually go for fruit and a container of yogurt, which I feel is enough of an indulgence. After trying this peanut butter GoodOnYa bar though, I am seriously considering adding it to my morning routine. I adore peanut butter, and in this context, I don't have to feel bad about eating it. These are high quality organic peanuts that are tested by a third party for mold and bacteria (peanuts have gotten bad press over these issues in the past). These peanuts though, are just a rock-solid source of protein and vitamin E. This is a truly fillerless bar. Rather than grains, soy or corn, they've included a collection of superfood seeds: organic sprouted flax seeds and organic raw sesame and hemp seeds. These are all low GI 'slow burners;' the end result is a bar that fills you up and gives you energy without a sugar crash. The people at GoodOnYa have crafted a snack/protein bar with real integrity. It's deliciously peanut-buttery, and full of things that your body will eventually thank you for. Highly recommended! For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  18. Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort? This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter. The result is this smashing culinary home run that will invite cheers of approval from your guests. Ingredients: 2 (6 ounce) filets mignon 2 cups Burgundy wine ¾ cup olive oil ¾ cup soy sauce 1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee) 2 teaspoons garlic, minced 1 teaspoon dried oregano Burgundy butter: ¼ cup butter, softened ½ teaspoon Burgundy wine 1½ tablespoon minced shallots ½ tablespoon minced green onions Directions: In a medium saucepan, mix together Burgundy wine, olive oil, soy sauce, gluten-free oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Heat the outdoor grill to high heat, and lightly oil the cooking grate. Preheat oven to 200 degrees F (95 degrees C). Grill marinated filets to desired doneness, turning once. Place cooked filets in a clean 9x13 inch baking dish. Dollop each with Burgundy butter mixture, and place in the oven for about a minute, until the butter melts. Serve with side dishes of choice.
  19. This recipe comes to us from Ann Sokolowski. Preheat oven to 350F and line two cookie sheets with parchment paper. Combine: 1 cup almond flour (freshly ground if possible) 1 cup sugar 1 egg, slightly beaten 1 teaspoons gluten-free vanilla extract ½ teaspoons gluten-free almond extract ½ cup chipped dried apricots 2 Tablespoons butter Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.
  20. This recipe comes to us from Cathleen Morgan. 1 ½ cups confectioner sugar 1 cup creamer peanut butter 1 egg (slightly beaten) 1 teaspoon gluten-free vanilla (you can also make your own vanilla flavoring with a vanilla bean) Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 10 minutes at 325F.
  21. I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home. Salad ingredients: Butter leaf lettuce Apple, thinly sliced Goat cheese, crumbled Candied walnuts Mandarin orange slices Salt and pepper to taste Dressing ingredients: 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons honey 1 garlic clove, finely chopped ½ cup extra virgin olive oil ¼ cup champagne vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper Dressing directions: Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt, and pepper In a large bowl, whisk together all of the ingredients except the olive oil. Once the ingredients are well-mixed, slowly whisk in the olive oil until the dressing is emulsified. In place of a whisk, I sometimes like to use a blender or a food processor and simply pureé all of the ingredients until smooth. Either way makes a good dressing. Salad directions: Thoroughly wash and dry the lettuce leaves. If the leaves are large, tear them into large pieces and place into a bowl. If the leaves are small enough, you may use them whole. Toss the leaves with a bit of the dressing. Cut slices from a nice, sweet, crisp apple, such as a Braeburn or a Fuji apple, and add four slices to each bowl. Crumble goat cheese over the lettuce and apples. Add a few candied walnuts and a few skies of mandarin orange. Serve.
  22. This recipe comes to us from Valerie Wells. Ingredients: 2 sticks gluten-free butter, softened 1 ½ cups white sugar 2 eggs 2 teaspoons gluten-free vanilla extract ¼ teaspoon salt (½ if you use unsalted butter) 1 teaspoon gluten-free baking soda 1 rounded teaspoon xanthan gum 1 small box Jello vanilla instant pudding mix 2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch) ¾ cup coarsely ground pecans Directions: Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.
  23. This recipe comes to us from Paula King. 2 cups white rice flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup butter (or gluten-free margarine), softened ¾ cup sugar 1 cup brown sugar 1 tablespoon vanilla 1 cup real peanut butter (process unsalted peanuts in food processor) 1 large egg 12 oz. gluten-free semi sweet chocolate chips 2 tablespoons gluten-free cocoa Preheat oven to 325 degrees. Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside. In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last. Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet. Bake for 24 minutes, or until pale golden. Makes around 60 cookies.
  24. I’m always keeping an eye out for nutritional snacks that are convenient for “grab-and-go” moments. I recently came across Bakery On Main's Gluten-free Peanut Butter and Jelly Granola Bars and I have to say that I was pleasantly surprised. These bars are soft and chewy and are made with real peanut butter and dried strawberries so there are no mystery ingredients or artificial flavors, which always gives me extra peace of mind. What I did find surprising is that the bars also contained other nutritional gluten-free grains like quinoa and amaranth but my kids still liked them. Visit their site: www.bakeryonmain.com Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
  25. Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth. Ingredients: 1 pkg Vanilla Candiquik 1 pkg Chocolate Candiquik 2 ½ cups Peanut Butter 1 tsp Vanilla Extract 2 tsp Baking Soda Two eggs 6 oz. flaked coconut, toasted (optional) Directions: Preheat your oven to 350F degrees! Melt Vanilla Candiquik according to directions on the package Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step. On a cookie sheet, scoop 1/2" -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes Let cool on a sheet of wax paper. Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik. Set on the wax paper to dry and you're done!
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