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Found 8 results

  1. Did you know that Milton's Craft Bakers makes an outstanding line of gluten-free chips and crackers? I didn't, but was recently lucky enough to get to try out their Gluten-Free Himalayan Salt Baked Chips and their Gluten-Free Crispy Sea Salt Crackers. What really stood out about each of these wonderful gluten-free snacks was their lightness—since both are perfectly baked instead of fried, they tasted light, healthy, and very crunchy. The Crispy Sea Salt Crackers were perfect for dipping. I tried them with a jalapeno and artichoke dip, and they were wonderful, and I also had them with a sharp cheddar cheese on top. They seem to go great with everything, and are made with multiple grains including millet, brown rice, gluten-free oats, and corn. Likewise, the Himalayan Salt Baked Chips were similarly versatile, and were far lighter tasting than regular tortilla chips. Besides being gluten-free, the chips are also free of dairy, nut, soy, and eggs, and are made with corn, brown rice, lentils, and chick peas. Both snacks are non-GMO, Kosher, and don't contain any cholesterol. These outstanding snacks are a perfect addition to any party or event, or just to have as a snack on your own. They are gluten-free, but those who are not on a gluten-free diet will never notice this. Milton's Craft Bakers has done a great job making these wholesome, gluten-free snacks. Visit their site for more info.
  2. Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free. Ingredients: 1½ cups sweetened shredded coconut 1 cup crushed Rice Chex Cereal 2 large egg whites 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry 4 cups vegetable oil ½ cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 tsp. Dijon mustard ¼ teaspoon curry powder, to taste Lime wedges, for serving Coarse salt Ground pepper Directions: In a food processor, pulse together coconut and Rice Chex cereal until coconut is in smallish pieces. Transfer to a shallow bowl, scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely. Remove shrimps from whites, dredge in coconut mixture, and transfer to a large plate. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook the shrimp in small batches until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees. Repeat with remaining shrimp. For the yogurt curry sauce: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve shrimp with yogurt curry sauce, or with sweet and sour sauce below. Garnish with lime wedges, as desired. Gluten-Free Sweet and Sour Sauce Ingredients: 1½ teaspoons cornstarch ¼ cup distilled white vinegar 2 teaspoons vegetable oil ¼ cup unsweetened pineapple juice 2 tablespoons ketchup 3 tablespoons brown sugar salt to taste Directions: In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk constantly until the mixture is heated through. Adjust sweetness to taste.
  3. Celiac.com 06/06/2013 - Along with lemon chicken, orange beef is one of my many favorite Chinese dishes. In the days before I went gluten-free, I ordered orange beef whenever I got the chance. Now, like many other dishes, many restaurants dredge their beef in wheat flour when making Orange Beef, so I've grown much more careful. As a result, I don't get nearly as much orange beef as I used to. My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters. Ingredients: 1 pounds beef top sirloin, thinly sliced into short strips ¼ cup rice vinegar 2 tablespoons white sugar 2 tablespoons brown sugar 2 tablespoons frozen orange juice concentrate 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon hot chile paste 1 cup long grain rice 2-3 tablespoons water ¼ cup cornstarch 1 tablespoon orange zest 2 tablespoons grated fresh ginger 3-4 cloves garlic, minced 1 bunch green onions, sliced 8 broccoli florets, steamed 1½ cups oil for frying Orange wedges as garnish Salt and black pepper to taste Directions: In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade. Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all except 1 tablespoon of the oil from the wok. Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste. Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges.
  4. Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious. This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free. Crispy Plantain Patties (gluten-free) Serving Size: Makes about 4 large patties Patty Ingredients 3 cups mashed small green bananas (approximately 4 plantains) ½ Cup Gluten-free all purpose flour 1 teaspoon gluten-free baking powder cooking oil Topping Ingredients ¾ cup grated carrot ¼ cup cilantro, chopped 1 avocado sliced 3 green onions chopped into ¼ inch pieces Nutty Filling Ingredients 2 cups soaked cashews 5 cloves garlic 3 Tablespoons fresh squeezed lemon juice 6 Tablespoons olive oil ⅓ cup gluten-free soy sauce To Make plantain patties: Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain. Boil in large pot for approximately 20 minutes with peels (until you can poke a fork through them). Drain and let cool. Remove peels and mash plantains. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board. Combine cashews, lemon, soy sauce, garlic, and olive oil in a food processor or blender and blend until smooth. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown. Add nutty filling and veggie toppings to each patty and serve hot. Serving suggestion: Serve with a side of beans and rice for a traditional Puerto Rican meal.
  5. 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.
  6. This recipe comes to us from Carol Arendt. Ingredients: ½ to 1 cup rice flour ½ cup of potato starch 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cups buttermilk 2 eggs ¼ cup vegetable oil Directions: Sift dry ingredients. Combine buttermilk, oil, and eggs; and add to flour mixture. Beat until blended (do not over-beat). Bake on waffle iron or make pancakes on a hot griddle
  7. Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters. Ingredients: 3 Tablespoons vegetable oil 1 lb Russet baking potatoes, peeled, rinsed, and grated Salt and pepper ½ cup or so of Parmesan cheese, finely grated Directions: Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off. Use a paper towel to lightly dry potatoes. Toss potatoes in a bowl and coat the potatoes with Parmesan cheese. Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste. Remove from heat and serve.
  8. One of the difficult aspects of being a parent, especially if you are dealing with allergies, is to try and find a food that is nutritious, affordable and more importantly—finding one that all of my kids will enjoy! When I discovered Erewhon's gluten-free Crispy Brown Rice Cereal, I just had to give it a try. The ingredient list is simple, which I love (only 3 ingredients total), and it is low in fat and has only 1 gram of sugar per serving. It is also made with 100% whole grains. When I first opened the package, it reminded me of a well known cereal that I grew up with. I popped a few in my mouth and I was not disappointed! This gluten-free cereal had a light crisp texture with a slight nuttiness...I am hooked! When I introduced it to my kids there was no way I was going to tell them that it was healthy—I just served it up with some milk and they all dug right in. They now ask for this crispy rice cereal by name (which makes me very happy), and we throw in some fresh berries every now and then to make it an extra special treat. For more information visit their site: http://www.attunefoods.com/products/Erewhon/erewhon-crispy-brown-rice-gluten-free-cereals Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
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