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Found 15 results

  1. Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store. Fresh Strawberry Pie (Gluten-Free) Serves 7 Gluten-Free Pie Crust Ingredients: 1 ½ cup white rice flour ½ cup tapioca flour 1 teaspoon baking powder 1 teaspoon xanthan gum 1 cup melted margarine ½ cup ricotta cheese ½ cup sour cream Directions to make the crust: Sift together the dry ingredients. Mix together the margarine, cheese, and sour cream. Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle. Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking. Bake at 400 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling. Fresh Strawerry Filling: 1 quart fresh, organic strawberries ½ cup sugar ½ teaspoon salt ½ cup water 1 ½ tablespoon cornstarch 1 8 ounce package cream cheese, softened 3 tablespoons sugar To make the filling: In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil. Cook 3 minutes. Remove from heat. Mix cornstarch and remaining water. Add to sauce pan. Return to heat. Stir until thickened, about 2 minutes. Allow to cool. Mix into remaining fresh berries. Assembly: In a separate bowl, mix cream cheese and sugar. Spread cream cheese mixture on the bottom of the cooked, cooled pie crust. Add berry mixture on top. Chill in the refrigerator until firm. Happy Summer!
  2. Celiac.com 09/29/2016 - If you want a truly refreshing, satisfying salad, then this zesty combination of melon, avocado and lime is just for you. Ingredients: Red and/or yellow seedless watermelon, cubed Cantaloupe, cubed Honeydew, cubed 2 large avocados, cubed 4 limes, juice Directions: Cube fresh melon and ripe avocado. Arrange on a plate or in a bowl. Top with squeezed lime. Serve with toothpicks or cocktail forks.
  3. Peaches offer a great way to switch-up the traditional Italian favorite of prosciutto and melon. Ingredients: 4 large, ripe peaches, sliced 8 slices of prosciutto, sliced thin, and cut into 1-inch strips 1 tablespoon balsamic vinegar Directions: Wrap slices of prosciutto around sliced peaches. Place on a platter. Drizzle with balsamic vinegar. Serve at room temperature, or chill briefly. Option: add a dallop of fresh burrata and a few mixed greens! Option: grill peaches until warm, prepare as above.
  4. Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter. Pair this version with your favorite toasted gluten-free bread, and you’re in business. Ingredients: 1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions: Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.
  5. Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator. Ingredients: ½ cup mustard powder ½ cup mustard seeds ⅓-½ cup dry white wine ⅓ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions: Lightly grind the whole mustard seeds by hand with a mortar and pestle. You want them mostly whole, just a bit crushed. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too. Pour in the vinegar and wine or water, then stir well. When everything is together, pour into a glass jar and store in the fridge. Wait at least 12 hours before using.
  6. Celiac.com 09/05/2014 - If you want an easy, tasty summer salad that will make a splash at your next potluck, look no further than this fresh watermelon feta salad. This simple recipe combines juicy watermelon, sweet onion, feta, cilantro and mint, with a dash of balsamic vinegar and olive oil to deliver a world of flavor. I like mint and cilantro, but you can add parsley, watercress, or whatever you like. Ingredients: Chunks of 1 seedless watermelon 1 large sweet onion ¼ cup balsamic vinegar ½ cup extra-virgin olive oil 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro, as desired 4 ounces feta cheese, crumbled 6 whole mint sprigs 1 tablespoon sunflower seeds or pine nuts Salt and pepper Directions: Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into bite-sized pieces. In a small bowl, mix vinegar, salt, pepper until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add chopped mint, cilantro, and seasonings, to taste. Top with sunflower seeds or pine nuts, as desired. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. Serve on plates and garnish with mint leaves.
  7. Celiac.com 09/04/2014 - Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad! To make fresh Havarti and Apple salad for four you need: 8 oz. Havarti Cheese 5 Cups Organic Mixed Baby Greens 2 Cups Organic Crisp Apple, Gala or Granny Smith diced Gluten Free Vinaigrette, chilled Sea Salt and Ground Pepper, to taste 4 tbs. Almonds, sliced optional Directions: Place 4 salad plates with the forks on top of the stack, into the refrigerator to chill while you prepare the salad. Rinse the organic mixed baby greens and pat dry with a paper towel or use a salad spinner. In a large salad bowl arrange the mixed baby greens and layer diced apples on top. Next, drizzle the mixed baby greens and organic diced apples with Gluten Free vinaigrette; mix well. Then layer the Havarti and sliced almonds over the salad mixture. Place bowl of salad into refrigerator 5-10 minutes. Season fresh salad to taste, serve immediately onto the chilled salad plates and enjoy with chilled salad forks!
  8. Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply. The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering. Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired. Ingredients: ¼ cup white vinegar ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar) 2 tablespoons white sugar 2 tablespoons lime juice 2 clove garlic, minced ⅓ teaspoon red pepper flakes 2 ounces rice vermicelli 1-2 ounces pork or beef, cooked and thinly sliced (optional) 8 large shrimp, peeled and deveined (optional) 4 rice wrappers (8.5 inch diameter) 3 lettuce leaves, chopped 4 tablespoons finely chopped fresh mint leaves 4 tablespoons finely chopped cilantro 4 teaspoons finely chopped Thai basil Directions: First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside. Soak rice vermicelli in a bowl of room temperature water for 1 hour. Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate. To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a flat work surface. A cutting board or large plate will work well. Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
  9. Lobster salad is a simple, elegant dish that will score big points with your loved one on Valentine's Day, anniversaries, or any time you need a little romantic twist to your meals. It's great to take on picnics, and can be served with your favorite gluten-free bread, or on top of your favorite salad. This recipe is easy to make and delivers a tasty lobster salad that just screams: L-O-V-E! Ingredients: 1 pound cooked lobster meat, cut into bite-sized pieces ¼ cup butter, melted ¼ cup mayonnaise (I like Kewpie, Japanese-style mayonnaise, but standard mayo will do fine) ¼ teaspoon ground black pepper Directions: Place the lobster chunks into a medium bowl, and add the melted butter. Toss until lobster is coat with butter, then stir in mayonnaise and season with black pepper. Cover and chill for a half hour or so before serving. Serve on toasted gluten-free bread, or on top of your favorite green salad.
  10. Gluten-free food companies are really starting to figure this pasta thing out, but there still aren't many fresh, gourmet-oriented options on the market. Cappello's provides a formidable entry with their almond flour-based gluten-free fettuccine. It's lower on the glycemic index than corn- or rice-based options, and it tastes fantastic. Fettuccine alfredo really has to be one of the top five comfort foods of all time. It's delicious (for obvious reason), but really only done right with fresh pasta and a homemade sauce; if you're going to splurge on calories, make them count! It's notoriously hard to get the gluten-free thing right, but Cappello's nailed it. The texture and consistency of their fettuccine are both spot on, and it tastes just like fresh wheat-based pasta, but with a subtle almond flavor. Long story short, Cappello's gluten-free fettuccine is much better than any gluten-free pasta I've tried, and it's some of the best fettuccine I've tasted, gluten-free or otherwise. 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.
  11. A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts. Ingredients: 4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions: Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes. Add tomato, onion and Brussels sprouts. Cook for 10-15 minutes or until Brussels sprouts are soft. Transfer mixture to a food processor; pulse until smooth. Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts. Line the outside crust with a sprinkle of sesame seeds. Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy. Top with chili powder. Enjoy.
  12. A little sinful? Perhaps. But, I believe everyone needs a few desserts under their belt if for no other reason than to break out on a rainy day. Homemade chocolate pudding is a nostalgic must-have and naturally gluten-free. Superfine sugar isn’t crucial, but it’s smoother and melts easier. The vanilla gives the whipped cream a little boost and can be made a few hours ahead of time. The pudding can be made up to 1 day ahead, but both are best served fresh. Ingredients: 1 ½ cups bittersweet chocolate chips 2 egg yolks 2 tablespoons butter, room temperature 1 cup whipping cream 2 tablespoons cornstarch ¼ teaspoon salt 2 teaspoons plus ¼ teaspoon vanilla extract 2 ½ cups whole milk ⅓ cup sugar, divided (superfine sugar if available) Directions: In a medium saucepan, whisk together all but 1 tablespoon of sugar with cornstarch and salt. Whisk in ½ cup of milk and egg yolks until smooth. Slowly add the remaining milk and bring to a boil, stirring constantly so not to boil over. Remove from heat and stir in chocolate chips, butter and ¼ teaspoon vanilla. Stir together until melted and smooth. Pour pudding into 6 ramekins or small bowls, or 1 large bowl and cover. Chill for at least 3 hours, but up to a day. For topping, beat cream and the remaining sugar and vanilla with an electric mixer until peaks form. Serve pudding with a dollop or two of whipped cream.
  13. Grilled fruit is a culinary calling card of summer. Grilled avocados are a fun, tasty treat; by leaving the skin on all you’ll need is a spoon to dig right in! The salsa combines with the soft, smoky flesh of the avocado in one magnificent bite after another. Take advantage of the plentiful avocados this season and experiment with different fillings; adding seafood makes for a heartier side dish or appetizer. Ingredients: 4 large firm avocados 1 can whole peeled tomatoes 2 small Serrano chilies, seeded and roughly chopped 4 cloves garlic, peeled 1 cup fresh cilantro 2-3 teaspoons salt 3 tablespoons olive oil Juice from 2 limes, plus zest Pepper to taste Directions: Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator. In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes. Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve.
  14. Celiac.com 11/03/2008 - I've always had trouble getting my kids to eat salads, so when I first saw this recipe I immediately wondered if this would be the one that "does the trick," and convinces them that salads are not just good for you, but can also taste good too. What I liked best about this recipe was how simple it was to prepare. Most chicken salad recipes that I've made involve cooking—and fortunately this one uses Valley Fresh Canned Chicken (which is gluten-free, the ingredients are very basic: white chicken, water and sea salt)—so it is ready-to-eat directly from the can, and does not require any cooking. I tried out the canned chicken beforehand on a sandwich to make sure that I would like it. I simply drained it, then mixed it with gluten-free mayonnaise, diced pickles, onions and celery, and made a sandwich with gluten-free bread and found that is was very good—so I had high hopes for my "child-proof" salad. It took me about 15 minutes to make the recipe, and another 10 minutes to chill the finished salad before serving it, so the total preparation time on the recipe of 25 minutes is accurate. The finished salad looks fun, and the first thing my kids said when they saw it was "fruit salad...yummy!" My three-year-old daughter's reaction to her first bite was "mmmmm," so I was half way there. My seven-year-old son is harder to please than my daughter, but since he thought that it was fruit salad he was willing to try it...this alone was a victory. And his reaction—two thumbs up! So I finally "tricked" them into liking a salad—and I did it by using an excellent salad recipe that combines a range of healthy ingredients that include fresh fruits, vegetables, yogurt and Valley Fresh Canned Chicken. Oh, by the way, adults will like this recipe too! I would recommend this simple recipe to anyone who wants to eat a healthy salad (end even for those who are hard to please!). See the recipe and pictures below. Valley Fresh Gluten-Free Fruited Chicken Salad Serves: 4 Prep Time: 15 minutes Total Time: 25 minutes Ingredients Dressing: 1/4 cup plain yogurt 1 tablespoon orange juice 2 teaspoons honey 1 teaspoon poppy seeds 1/8 teaspoon ground ginger 1/8 teaspoon garlic powder, optional Salad: 1 (10 ounce) can Valley Fresh 100% Natural White Chicken, drained 1 peach, peeled and sliced 1/2 cup seedless green grapes, cut in half 1/2 cup seedless red grapes, cut in half Lettuce 1 ounce shredded reduced-fat Monterey Jack cheese Directions: Mix together yogurt, orange juice, honey, poppy seeds, ginger, and garlic powder. Add chicken and fruit. Toss gently to coat. Serve chilled on lettuce and garnish with cheese. Photo 1: Valley Fresh Canned Chicken Photo 2: The ingredients Photo 3: Prepped ingredients Photo 4: Mixed ingredients Photo 1: Finished salad
  15. 2 small boxes of cranberry (Jello Brand) Jello or any red Jello ½ cup sugar 1 bag of fresh cranberries. ½ -1 cup pecans (or nuts of choice) 1 softened package of Philadelphia Light or Regular cream cheese 1 can of crushed pineapple (Dole is the best), drained thoroughly Put cranberries in a pan of water and add sugar. Cook until cranberries begin to pop open. Remove from heat, and while its cooling fold softened cream cheese into cranberries and it will melt. While that is cooling, make Jello only ½ way (use only hot water, do not add the 2nd step of cold water once granules are dissolved.) Refrigerate until softly gelled, then add remaining ingredients and mix. Refrigerate until ready to serve. It is very pretty, colorful and festive!
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