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Found 7 results

  1. This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt ½ cup shredded sharp cheddar cheese ¼ cup butter, softened (optional--makes a very fattening biscuit!) ********************************** Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder Directions: Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination. Makes 6-8 large biscuits.
  2. Celiac.com 03/11/2017 - Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome. Ingredients: 2 cups milk
2 cups chicken stock 
2 cups coarsely chopped broccoli florets 1 cup carrots, cut to matchstick size 2½ cups shredded extra-sharp Cheddar cheese
 2 tablespoons butter 
½ large yellow onion, chopped
 ¼ cup melted butter 
¼ cup potato starch 
1 stalk celery, thinly sliced 
salt and ground black pepper to taste
 Directions: Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside.
 In a jar, mix potato starch together with about ½ cup of the chicken stock. Cover with a tight lid, and shake until blended. In a large saucepan over medium-low heat, melt ¼ cup of butter Gradually pour milk, along with the potato starch mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until the mixture is thickened, about 15-20 minutes. Adjust thickness by adding water, or a bit more potato starch, as needed. Add broccoli, carrots, sauteéd onion, and celery; simmer until vegetables are tender, about 20 minutes.
 Stir Cheddar cheese into mixture until cheese melts. Mix well. Season with salt and pepper to taste.

  3. Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers. Ingredients: 12 slices quality smoked bacon, cooked, chopped 1 cup (8 ounces) cream cheese ¾ cup shredded Cheddar cheese ¾ cup shredded Swiss cheese ½ cup mayonnaise 1½ tablespoons Dijon mustard 1 tablespoon horseradish, prepared 4 scallions, chopped Directions: In a mixing bowl, whip the cream cheese with an electric mixer. Fold in and lightly mix the mayonnaise, Dijon mustard, horseradish, cheddar cheese, bacon and scallions. Serve hot or cold. To heat, place in an oven proof container and bake at 400°F for 10 minutes or until bubbly and warm.
  4. The closest I will ever get to going to the moon in this lifetime is by eating this delicious cheese snack made by NutraDRIED LLP. Made of 100% cheese, this delicious food is high in protein, low in carbs, low in sugar, and low in calories...what could be better for a snack any time of day or night? In addition to the taste and the cool name, this cheese comes in the shape of small round crunchy balls. Full of cheddar flavor, Moon Cheese lives up to its name as an amazing out-of-this-world treat. For more information: www.mooncheesesnacks.com. Review written by Patricia Seeley.
  5. Who said gluten-free frozen foods never taste good and fresh? When I had my first bite of Amy's Broccoli and Cheddar Bake I could not believe that it was a frozen product. The tender rice pasta was coated with a creamy, aged English cheddar sauce, and the green organic broccoli tasted very fresh and crisp, and it was a very healthy addition. This product is not only gluten-free, but is also high in protein, vitamin A, C, calcium, and good source of iron, so it's very nutritious. This bowl is simply a convenient food for me, as I am a working mom, and it allows for a quick meal when I have no time to cook. I would defiantly feel good serving it to my whole family at any meal time. It is very easy to prepare—I simply just remove the over-wrap and put the bowl into the oven, wait a few minutes and our meal is ready! I would recommend cooking these in a conventional oven for an even better taste. I'll keep these on hand for my family. I would say that this is a five star gluten-free frozen food, and the best broccoli and cheddar bake I have tasted. I would like to say thank you to Amy's for creating this gluten-free meal with all the flavor and goodness of homemade cooking. Visit their site for more info: www.amys.com. 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.
  6. Last night I made macaroni & cheesefor dinner using Riega Yellow Cheddar Cheese Sauce Mix. The saucecame out perfect, and was creamy, cheesy, and flavorful. Our wholefamily loved it, and what I really liked about it was being able touse my favorite gluten-free macaroni noodles, as I am very pickyabout my pasta. This is one of the best gluten-free cheese saucesthat I've tried, and it was quick and easy to prepare. This familyfavorite is always welcome for a quick hot lunch, or a dinnertimeside dish, and I will keep these on hand from now on. Visit their site at: riegafoods.com Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
  7. Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from Crackers! by Foust and Husch. 2 cups fine rice flour 1 teaspoon salt ½ teaspoon cayenne pepper (optional; more for a hotter cracker) 1 teaspoon finely ground mustard seed 6 Tablespoons (¾ cup) butter or margarine, softened 12 ounces cheddar cheese, shredded 3 egg yolks 2 Tablespoons water Salt for the tops (optional) Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-½ cup flour (reserve ½ cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour. Divide the dough into two equal portions for rolling. On a gluten-free- floured surface or pastry cloth, roll out to a circle approximately ½ inch thick. The dough will be crumbly and a bit hard to manipulate, but dont let this worry you, it doesnt hurt the final product. Cut this circle in four equal pie segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80. For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.
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