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Found 5 results

  1. Hey everyone!! I need help finding the name of a really good gluten free flatbread that I found at Shaw's in Windham, NH in the frozen section! I kind of recall what it looked like and want to find it again, as I haven't seen it since at the store, anywhere! I am pretty sure that it was in a black and clear either plastic wrap or a thin box, you could see the flatbread through the clear part. It was rectangular shaped and decently thick, not very big though width/height wise.. as many gluten free things aren't.. It was in the gluten free section, freezer area in Shaw's and now I cant find it anywhere. I have looked online, searching every different way I could. If anyone thinks they know what I'm talking about, please let me know where to find it! I haven't found anything else like it besides the scharr gluten free pizza crust that's also not really a think crust type pizza which I like. Thanks in advance!!!
  2. Celiac.com 08/07/2014 - I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited. If you love pineapple, and you love coconut, this recipe will deliver cool, delicious, summertime treats. Ingredients: Milk and flesh of 2 fresh, whole coconuts ⅓ cup canned coconut milk ⅓ cup sugar 1 whole small pineapple, peeled and cored Kosher salt Directions: Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks Open the fresh coconuts. Pour the liquid into a blender. Scrape out the coconut flesh and add to blender. Add canned coconut milk. Blend well for about 30 seconds. Add the coconut mixture to a medium saucepan. Add sugar and a pinch of salt. Cook the coconut mixture, sugar and a pinch of salt over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes. Meanwhile, roughly chop ¾ of the pineapple half. This should yield about 3 cups of chopped pineapple. Cut the remaining pineapple into small pieces; about the size of a large corn kernel. Purée the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces. Pour the mixture into the molds, leaving space at the top for the mixture to expand. Insert the sticks. Freeze until solid, 5 hours to overnight. Remove from mold, and enjoy immediately.
  3. Celiac.com 07/18/2014 - It’s been hot lately, so I’ve been looking and lots and lots of tasty cool, and frozen things to make the summer just a bit more enjoyable. For people who love chocolate and bananas, oh, and whipped cream, this recipe delivers. Ingredients: 1 box Jell-O Chocolate Pudding Mix ½ teaspoon vanilla extract 4 large bananas, peeled and sliced 2 cups sweetened whipped cream 3 tablespoons of Kahlua coffee liqueur, as desired Directions: Pour milk into large bowl. Add vanilla. Add Kahlua, if desired. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Peel bananas and cut into slices. Arrange slices into a 9-inch pie dish. Spread pudding mixture over banana slices in 9-inch pie dish. Freeze 6 hours or until firm. When ready to serve, remove from freezer. Let stand at room temperature 15 min. or until it can be cut easily. Slice into desired serving sizes and top with whipped cream. Option: If you have a gluten-free pie crust, feel free to put the pudding and banana mixture into the shell. The chill or freeze as desired.
  4. If you love mangoes, and with frozen summertime treats, then these frozen mango lassi pops with hit the spot. Ingredients: 8-10 fresh yellow Ataulfo mangos, peeled and seeded ⅓ cup fresh whole milk yogurt ⅓ cup fresh cream ¼ cup coconut milk ⅓ cup sugar, as desired pinch of kosher salt Directions: Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes. Put coconut mixture and mango pieces into a blender and blend well. Pour the mixture into the molds, leaving space at the top for expansion. Insert the sticks. Freeze until solid, 5 hours to overnight. Remove from molds, and serve frozen.
  5. This recipe comes to us from Elizabeth K. Ingredients: 1 cup toasted almonds 2 cups gluten-free corn flakes 2 tablespoons brown sugar ¼ cup melted butter 1 quart vanilla ice cream 6 ounces frozen lemonade concentrate Optional fresh or frozen raspberries Directions: Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate. Set in freezer while you prepare filling. Rinse out the bowl of the food processor, then put ice cream and lemonade concentrate in food processor bowl. Process until well blended. Spoon ice cream mixture into pie crust and freeze until you're ready to eat. Garnish with raspberries if desired.
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