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Found 8 results

  1. My daughter Mica (who is not gluten-free) and I recently tried an OMG...It's Gluten Free Cinnamon Crumb Muffin, and her reaction summed up the experience perfectly: "Dad, are you sure this is gluten-free...because it tastes too good? I want more!" To be sure, OMG...It's Gluten Free has created a perfect crossover product. It's probably the best gluten-free muffin that I've had since going gluten-free, way back in the mid 1990's. Both Mica and I gave this product a huge thumbs up, and she ended up eating the last one I had...before I could. For more info about their products visit: www.omgitsglutenfree.com. Review written by Scott Adams.
  2. A: Mix and let rise: ½ cup warm water, 1 tablespoon gluten-free yeast, 1 teaspoon sugar. B: Whisk together: ¾ cup milk at room temperature, ¼ cup oil. C: Mix together well: 1 cup potato starch, 1 cup cornstarch, ½ cup garbanzo bean flour, 1 teaspoon salt, 1 tablespoon baking powder, 2 teaspoons xanthan gum. Grease an 8 X 8 square baking pan. With an electric mixer mix B & C together. Then add A and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13 X 13 square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut 1 ½ long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning. LETTING THESE ROLLS RISE IS VERY IMPORTANT. Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil. Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).
  3. This recipe makes a great snack that is perfect when you have a few guests over. Gluten-Free and Vegan Ingredients 2 cups peanuts 1 tsp. fresh lime zest 1 tsp. fresh lime juice 1 Tbsp. ground cinnamon 1/4 cup fresh rosemary, very finely chopped 2 Tbsp. extra virgin olive oil Directions Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Spread peanut mixture on a baking sheet with parchment paper. Bake for 20 minutes. Remove from oven; set aside to cool.
  4. This dish can be served as an appetizer or as a side dish for your favorite meal. Gluten-Free and Vegan Serves 2 Ingredients: 1 lb. Brussels sprouts 2 cups herbal tea, brewed 2 Tbsp. honey 1/2 cup almond butter 2 Tbsp. Barlean's Flax oil 1/2 cup rice milk 1/4 tsp. cinnamon 2 Tbsp. warm water Directions: Preheat oven to 350 degrees F. Place Brussels sprouts in a roasting pan. Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with honey. Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking. Meanwhile, in a medium sized bowl, combine remaining ingredients; mix until well combined. Set aside. Remove Brussels sprouts from oven; drain remaining liquid. Transfer sprouts to a serving bowl. Serve warm with a drizzle of almond sauce. Enjoy.
  5. This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook. gluten-free All Purpose Flour mixture: 4 cup brown rice flour 1 ½ cup Sweet rice flour (at Asian markets) 1 cup tapioca starch flour 1 cup Rice polish (Ener-g food at health food stores) 1 tablespoon of Guar gum (health food stores) Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer. Sandwich Buns/Pizza Shells/Cinnamon Rolls 2 teaspoon sugar 1 ¾ c. lukewarm water 3 large eggs ¼ c. butter or margarine (not low fat substitute) 1 ¼ c. water (yes, an other l ¼c of water) 1 tsp. gluten-free vinegar (I use Heinz) 1/3 c. sugar, less the 2 tsp. above 1 ½ teaspoon salt 2/3 cup nonfat dry milk 2 cups rice flour (can be white or brown or ½ and ½) 2 cups tapioca flour 3 ½ teaspoon xanthan gum 2 package active dry yeast (1 ½T) Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed. SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4 aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them. PIZZA SHELLS(makes 2 14 shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand. CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers. Allow dough to rise double in a warm place. Can take as long as 1 ½ hr. Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze. Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.
  6. Kay's Naturals makes snacking healthy, and they have done it yet again. The leader of high-protein, gluten-free snacks has come out with another delicious product. Cinnamon flavored, almond butter-filled Cookie Bites by Kay's Naturals, is a scrumptious bite sized cookie snack that tastes good right out of the box, or poured in a bowl with your favorite milk. Kay's Cinnamon Cookie Bites are light, flaky and crunchy all rolled into one full-flavored bite. The almond flavor is subtle and not over-powering, and each bite is coated with just the right amount of cinnamon, so it stay's flavorful (and crunchy) in milk. Not only are Kay's all natural Cookie Bites tasty, they're healthy too. Kay's Cookie Bites are made with all natural ingredients; no GMO ingredients are used to make Kay's products. Each serving comes with ten grams of protein (the protein equivalent of two eggs), three grams of fiber, and zero cholesterol. So if you are looking to build muscles, lose weight, or simply munch on something yummy and healthy, then these snacks are for you. Kay's Cookie Bites come in one ounce or five ounce bags, making them ideal for keeping a large box in your pantry, and popping some single serve bags into your purse or backpack for an on-the-go snack. Kay's snacks are low in sugar, only three grams per serving, and as a bonus, they are also low glycemic ( for those watching their sugar intake), making these high-protein snacks a great addition to your child's lunch box, or as an after-school snack. Kay's batch tests all of their products for gluten-free, so you can enjoy your snacks worry-free. For more information on ordering this and other Kay's Naturals products, visit their site: http://kaysnaturals.com/celiac/ Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  7. Bakery on Main’s Cinnamon Raisin granola is gluten-free and packed with an amazing 9 grams of fiber per serving—when they use “Fiber Power” on the front of their package they aren’t kidding. They use certified gluten-free oats, which is great for celiacs who include oats in their diet. This gluten-free cereal tastes great—it is not too sweet, nor does it taste too strongly of cinnamon. It is packed with raisins, which I love. On top of this it is dairy, GMO, cholesterol and trans fat-free, and is low in sodium. In summary, it is a great way to start your day! Visit their site: www.bakeryonmain.com Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  8. Cinnamon rolls are an occasional indulgence that we all deserve. In our home we dont make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions: I like to substitute ½ the flour in the recipe with light buckwheat flour for an even better texture. The first time you make cinnamon rolls follow the recipe exactly and then begin to make your own substitutions. This way you will know what the dough is supposed to feel like before you begin to customize. Though I havent tried it, I believe that a dairy-free version would include substituting the dry milk powder with ground almonds in the Workable Wonder Dough recipe. Water could substitute for the milk in the Cinnamon Roll recipe (butter could be substituted with a non-dairy margarine). Tips: Whenever you make gluten-free bread or dough, take humidity into consideration. Always hold back a little of the water until you can see how wet the dough will be. Gluten-free flour absorbs moisture from the air and too much water can ruin a recipe. The dough needs to be firm enough to roll out with a rolling pin without sticking. It is important to tightly pack the cinnamon rolls into the pan, otherwise, they may become too firm. A warm towel placed over the pan during the rise phase is important. A good way to warm a towel is to place a wet, cotton dishtowel into the microwave for 40 seconds. Place the towel over the pan of cinnamon rolls and then cover with another towel or a piece of foil. This will allow for a nice rise. Good luck. Karen Robertson Cinnamon Rolls Makes nine 2-inch rollsEvery now and then you must treat yourself to a cinnamon roll! Packing them tightly into a baking dish helps to keep them moist throughout. Adapted from Wendy Warks Living Healthy with Celiac Disease (An Affect, 1998). 1 recipe Workable Wonder Dough 3 tablespoons butter, melted 2/3 cup brown sugar 3 tablespoons ground cinnamon ½ cup raisins 1 1/3 cups confectioners sugar 3-4 tablespoons milk Butter an 8-inch round cake pan. Roll out dough to a 9 x 18-inch rectangle, approximately ½-inch in thickness. Brush dough with 3 tablespoons melted butter. Sprinkle sugar, cinnamon, and raisins evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into 9 equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour. Bake at 400F. for 15-20 minutes. While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Drizzle mixture over hot, baked cinnamon rolls.
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