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Found 9 results

  1. We had and issue with nuts lately. We started REALLY looking at the labeling but we figured - They are nuts, how could there be a problem, but I still got sick after eating them. My wife started making calls - a lot of calls - and she wasn't getting many answers. Well, we finally got some answers (took about 3 weeks). Here is what we found - Surratefarms.com has Pecans that are Gluten Free. The grower is in Texas and they gave me Surratefarms. There is no gluten in their plant - we bought some and when they come in, we will see! Fisher Nuts (all of them) are processed in a facilities that processes wheat or Gluten Emerald Nuts (all of them) are processed in a facilities that processes wheat or Gluten Planters (all of them) are processed in a facilities that processes wheat or Gluten All of them indicated how careful and how ... and there shouldn't be a problem ... with the way I feel - sometimes good, sometimes not so good - off my list. Wonderful almonds, Wonderful Pistachios, Blue Diamond almonds, Hammonds Black Walnuts are all packaged in Gluten Free facilities.
  2. Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
  3. Press-in Crust recipe Ingredients: 1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour 1/2 tsp salt 1 tsp gluten-free vanilla extract 1/3 cup extra-virgin olive oil 3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk) Directions: Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time. Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out. Pie Filling recipe Ingredients: 3 eggs ¼ cup Jules Gluten FreeTM All Purpose Flour ¼ tsp sea salt 1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup ¼ cup pure maple syrup ½ cup brown sugar 1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy) 1 ¼ cup pecan halves Directions: Preheat oven to 400F. If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows. If not using a pie crust, oil the pie plate well and continue with filling instructions below. Beat the eggs, syrups and melted butter until well-mixed. Add in the flour and salt, mixing until thoroughly incorporated and quite thick. Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate. Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie. Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes. The pie should be set and not very jiggly at this point. Remove to cool before cutting and serving. Serve with ice cream or non-dairy topping, or plain. Serves 8.
  4. This lovely dish makes an outstanding appetize, side dish with your favorite meal, or a nice h'orderve at a party. Gluten-Free and Vegan Serves 2 Ingredients: 1 large head cauliflower 1 tsp. ground cinnamon 2 Tbsp. extra virgin olive oil 1/2 cup ground pecans 1/4 tsp. sea salt 1/2 tsp freshly ground white pepper 2 Tbsp. balsamic vinegar, for serving Directions: Preheat oven to 375 degrees F. Line a baking pan with tin foil. Cut cauliflower into florets or steak-like slices. Place into the baking pan. In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower. Roast for 25 minutes or until golden brown. Place into the fridge overnight in a glass bowl, covered. Enjoy at room temperature with a drizzle of balsamic vinegar.
  5. This recipe comes to us from Valerie Wells. Ingredients: 2 sticks gluten-free butter, softened 1 ½ cups white sugar 2 eggs 2 teaspoons gluten-free vanilla extract ¼ teaspoon salt (½ if you use unsalted butter) 1 teaspoon gluten-free baking soda 1 rounded teaspoon xanthan gum 1 small box Jello vanilla instant pudding mix 2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch) ¾ cup coarsely ground pecans Directions: Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.
  6. This recipe for gluten-free pecan caramel brownies will fool your friends. If you don't tell them, they probably won't know that it's made with gluten-free ingredients. This is a wonderful dessert option, and is perfect for potlucks or sending to school with your child for a gluten-free treat that they can actually eat. Gluten-free Brownie Mix Ingredients: 4 ounces gluten-free unsweetened chocolate 12 ounces butter 2 cups sugar 1 cup chopped pecans (toasted-optional) 2 large eggs 1 cup gluten-free all purpose flour 1 Tablespoon gluten-free vanilla extract Directions: Preheat oven to 325 F degrees. Grease your pan thoroughly and generously with butter. Melt the butter and the 4 ounces of chocolate together. Add 2 cups of sugar and mix by hand or fold with a fork. Beat the eggs and then add to the mixture. Add the gluten-free flour and the vanilla extract and mix until incorporated. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool. Caramel Topping 1/2 cup heavy cream 2 cups sugar 1/2 cup water 4 ounces unsalted butter 1 ¾ teaspoons fine Himalayan salt (or salt preference) 2 tablespoons gelatin Directions 1) Gently heat cream in saucepan. 2) In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly. 3) Add the warm cream, butter and salt. Stir until smooth. Remove from heat and add the gelatin. 4) Immediately pour over the pan of cooled brownies. Place in the refrigerator to set. 5) Cut into squares and serve.Enjoy!
  7. We recently received gluten-free oatmeal cookie samples from Deborah Kayes Cookies, and their "Oatmeal Chocolate Pecan" cookie was calling my name! Before I go any further with this review, I have to say that these are not your ordinary gluten-free cookies. These cookies are loaded with certified gluten-free oats and contain no flours or refined sugars. In addition to this most of the ingredients are organic. Their cookies have a bit of a rustic look since they are all hand made, and they are huge compared to most cookies on the market (gluten free or not). Each cookie is also individually wrapped which makes it convenient for those times when I have to rush out the door with the kids, or need to keep something in my desk for a snack. I took my first bite and was not sure what to expect...but I absolutely loved the soft, almost "just out of the oven" texture. The cookie was not lacking in taste or texture and all the flavors were beautifully balanced. I fell in love with Deborah Kayes Cookies, and since they use wholesome ingredients I can now satisfy my cookie craving guilt free! For more information about Deborah Kayes Cookies, visit their Web site: http://deborahkayes.com Note:Articles that appearin the "Gluten-Free Product Reviews" section of this site are paidadvertisements. For more information about this seeour Advertising Page.
  8. This recipe comes to us from Carolyn Mann. Preheat oven to 350F. Crust Ingredients: 1 ¼ cup finely crushed gluten-free graham crackers ½ cup finely chopped pecans 2 tablespoons melted butter Crust Directions: Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling Filling Ingredients: 2/3 cup non-fat plain yogurt 2 (8 oz) packages light cream cheese softened 1 ¾ cups canned pumpkin 2 eggs ½ cup sugar ½ cup brown sugar 1 ½ cups nonfat evaporated milk 2 teaspoon ground cinnamon ¼ teaspoon ground cloves 1 teaspoon ground ginger 1/8 teaspoon salt 1 teaspoon vanilla Filling Directions: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional). Makes 16 servings.
  9. 1 cup heavy cream 1 cup sugar 3 egg yolks , slightly beaten ½ cup butter 1 teaspoon vanilla 1 1/3 cup shredded coconut 1 cup chopped pecans Combine cream, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat , add coconut and pecans. Cool until spreading consistency , beating occasionally . Makes 2 ½ cups or enough to cover the tops of 3 layers.
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