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Found 16 results

  1. Betty Wedman-St Louis, PhD, RD

    Comfort Food: Gluten-Free Rice Pudding

    Celiac.com 09/27/2016 - Healthy comfort food is hard to find in the supermarket—especially when you want it tasty, cheap and appealing to everyone. Rice pudding is the ultimate comfort food because it is found on almost every continent wherever rice is available (none was found on Antartica during my month there). Rice cream or pudding has many names- Arroz con leche in Spanish, Risalamande in Scandinavia, Pulut hitam in Malaysia, Riz bi halecb in Lebannon. But when you make your own from this simple recipe, alternative milk choices need to be carefully selected. Cow's milk is one of the big 8 allergens with increasing numbers of people avoiding the highly processed homogenized, pasteurized milk in the dairy case. I remember the days when milk spoiled in a week. Today, you know it is highly processed when the expiration date on the carton is 4 weeks from the day you purchase it. Individuals with celiac disease may also have an intolerance to the proteins in cow's milk so other sources need to be considered to avoid gastrointestinal inflammation. Soy milk is not a better choice because over 90% of the soybeans grown in the U.S. are genetically modified to withstand Roundup pesticide exposure. There is adequate research to indicate GMO soy products should be avoided. Don't be fooled by a major brand that has carefully selected wording on their carton to the contrary. There is insufficient non-GMO soybeans grown in the U.S. to produce all the soy milk products available in every supermarket across the nation. Besides, males should tread lightly in their consumption of phytoestrogen products like soy. Besides, a recent study done at Northwestern University in Chicago has indicated that soy oils are harmful to the lungs and cause increased asthma. This may be the tip of the iceburg of how dangerous GMO soy foods may be to overall health. Other choices for making rice pudding would certainly be better. The worst choice for making a healthy rice pudding is almond milk. USDA and the California Almond Board have allowed the false advertising and mislabeling of almonds as "raw". Pasteurized almonds sold as raw almonds or made into almond milk can be toxic. In 2007 it became mandatory to pasteurize almonds because of numerous salmonella foodborne illnesses. The treatment process approved by FDA (Food and Drug Administration) is propylene oxide (PPO). Even the EPA (Environmental Protection Agency) cautions about the neurological effects of PPO that have been observed in animals. Research also indicates PPO has caused tumors in animals and is a probable human carcinogen. Consumption of almonds and almond milk can be a health risk. The best choice of milk for a healthy rice pudding is coconut milk. It provides a creamy texture and delicate flavor. Don't worry about the saturated fat content in coconut. It is not a factor in coronary hart disease until the oil is hydrogenated into non-dairy products and toppings. Yes, supermarkets can be dangerous places but wise consumers can eat healthy by making simple home prepared meals and desserts. You can bring home that extra rice from the Asian restaurant and make it into rice pudding, or chose your favorite rice - jasmine is mine- and make a delightful rice pudding. Gluten-Free Rice Pudding Ingredients: 2 cups milk 3/4 cup uncooked rice (1 1/2 c cooked) 1 tablespoon honey Pinch of salt 1/2 teaspoon vanilla extract or 2 inch piece vanilla bean Sprinkle with grated nutmeg Pomegranate seeds or raisins, optional Directions: Cook milk, rice, honey and salt (+ vanilla bean, if using) in saucepan over medium heat about 30 minutes until rice is soft, stirring frequently. Lower heat to simmer. Cover for 10-15 minutes until rice kernels soften and take up milk. Stir in vanilla extract. Divide into serving dishes. Sprinkle with nutmeg and top with pomegranate seeds or raisins. Makes 4 servings. Calories per serving (varies with milk choice) 88-112 Protein : 3-4 g Carbohydrates : 19 g Fat: 2-5 g Note: For special occasions, soak raisins in rum and serve on top with sprinkle of cinnamon sugar.
  2. Hi all! I'm brand new, in the pre-diagnosed stage. I can't find any information on the Hershey's pudding cups, are they gluten free? Thank you!
  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. Celiac.com 02/18/2014 - Rice pudding is one of my perennial favorite desserts. This version fuses arborio rice with citrus, cinnamon and a dash of creamy mascarpone cheese to achieve a kind of rice-pudding nirvana. Ingredients: 1 strip lemon peel, plus ½ teaspoon grated zest ⅓ cup golden raisins or dried currants 1 tablespoon unsalted butter Kosher salt 1 cup Arborio rice 4 cups organic whole milk ¾ cup granulated sugar 2 real cinnamon sticks 2 teaspoons real vanilla extract ½ cup Mascarpone cheese 3 tablespoons confectioners' sugar Ground cinnamon, for sprinkling ½ cup dark rum Directions: Soak raisins in dark rum overnight, or for at least and hour or two. In a saucepan, combine the lemon peel, 2 cups water, the butter and a pinch of salt. Bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes. In a separate saucepan, bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and ¼ cup Mascarpone. Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours. Beat the remaining ¼ cup Mascarpone and the confectioners' sugar in a bowl. Remove cinnamon sticks and lemon peel. Spoon into bowls. Top each with a dash of cinnamon, a small pile of rum-soaked raisins, and a dallop of Mascarpone. Serve.
  5. 3 cups nonfat dry milk 4 cups sugar ½ teaspoon nutmeg 1 teaspoon salt 3 cups cornstarch ½ teaspoon gluten-free vanilla extract Mix all except the vanilla, and store in an airtight container. To prepare, mix ½ cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add ½ teaspoon vanilla extract.
  6. This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated. 2 ¼ cups (360g) sultanas 1 ½ cups (250g) chopped raisins ½ cup (75g) dried currants 1 ½ cups (250g) chopped seeded dates 1 ½ cups (375 ml) water ½ cup (125 ml) orange juice 2 tablespoons honey 1 cup (200g) firmly packed brown sugar 185 dairy-free margarine 1 cup (125g) soy flour 1 cup (150g) rice flour 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 2 teaspoons mixed spice 1 cup (125g) packaged ground almonds Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan. Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours. Serves 25 Suitable to freeze Not suitable to microwave Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.
  7. This recipe was written by Brian Miller for The New York Times. 2 sticks butter (cut into 8 pieces) plus extra to butter pan 8 ounces pitted dates, chopped 1 teaspoon baking soda 5 tablespoons sugar 2 eggs 1 ¼ cups flour (Bette Hagmans gluten-free Blend) ½ teaspoon salt 1 teaspoon vanilla extract 1 ¾ tablespoons baking powder ¼ cup heavy cream 4 ounces brown sugar Optional:: 1 pint whipped cream Preheat oven to 350 degrees. Butter 9 inch, high sided pan. Place dates in saucepan, cover with water and bring to boil, reduce heat to simmer and cook 3 minutes. Add baking soda and set aside. Cream 1 stick butter, sugar and eggs, adding eggs 1 at a time. Gently fold in flour, salt and ½ teaspoon vanilla. Slowly stir in the baking powder and ¼ cup of the date cooking liquid until the cake mixture resembles thick pancake batter (discard rest of liquid). Stir in dates. Bake 30-40 minutes or until cooked in the center. Make the sauce by combining 1 stick of butter, ¼ cup cream, brown sugar, ½ teaspoon vanilla. Bring to boil reduce to simmer, cook 3 minutes. Presentation: Drizzle some of the sauce over cake as it is cooling. Serve the rest of the sauce separately and garnish with whipped cream.
  8. This recipe comes to us from Amy Roberts. (Makes 12 regular sized muffins) Ingredients: 2/3 cup of gluten-free flour mix 1/3 cup of corn starch or potato starch (we used corn starch) ½ teaspoon salt (or up to 1 teaspoon to taste) ¼ teaspoon gluten-free baking powder ¼ teaspoon xanthan gum 2-3 whole eggs 1 cup milk or half & half Drippings from roast beef (or use vegetable oil) Directions: Preheat oven to 425F. Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream). Pour a little beef drippings into each muffin cup. I use about 1 tsp, in each, but we like ours "greasy". You really just need to line the bottom of each cup for this to work. Then put the muffin tins into the oven and heat until the oil is VERY hot. Distribute the batter evenly into the 12 muffin cups and bake at 425F for 15 minutes. If the puddings are well risen by then, turn the oven down to 375F and finish cooking them (should be about 5-10 minutes) You can tell by looking at them how moist they are. Just cook until they look right to you.
  9. This recipe comes to us from Ann Sokolowski. Grease a glass 9 x 13 Pyrex dish with solid shortening. Preheat oven to 300F. ½ cup long grain white rice ½ cup sugar 1 can evaporated milk, diluted to make one qt [must use evaporated milk] 1 cup raisins 1 teaspoon vanilla extract ¼ teaspoon salt Cinnamon to taste Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.
  10. 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.
  11. While there is nothing wrong with rice pudding featuring traditional raisins and cinnamon, the orange and rum in this version come together for an incredibly intriguing dessert. This dish is fragrant and presents beautifully with the help of the orange. I’ve also tried this with blood oranges when I can find them, or a combination of both. This particular recipe serves up to six depending on portion, but is easily manipulated for more or fewer people. Ingredients: 5 cups whole milk ¾ cup medium-grain white rice 1 vanilla bean ½ cup sugar 1 tablespoon rum 2 teaspoons orange zest Orange segments for garnish Preparation: Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean. Bring to a gentle boil over medium heat. Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes. Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens. Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Serve with 2-3 segments.
  12. For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert. It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like. Ingredients 1 1/2 cups organic brown rice ¼ teaspoon fine grained Himalayan salt 2 tablespoons arrowroot powder 1 tablespoon ground cinnamon 1 1/2 cups soy milk or coconut milk work best 1/4 cup maple syrup 1/4 cup raisins Vanilla extract to taste-optional To make: Preheat the oven to 350 F degrees. Bring the brown rice and 3 cups of water to a boil in a medium saucepan. Once it is boiling reduce heat to low, cover and simmer for 40 – 50 minutes, or until the rice is very soft. In a large bowl, dissolve the arrowroot powder in 1 cup of the soy milk. Then add the rice, raisins, maple syrup, cinnamon, and salt and mix well. Pour the mixture into a large greased baking dish, cover with foil and bake for 1 hour, or until lightly brown and bubbly. Remove from the oven and stir in the remaining 1/2 cup of soy milk. Leave the pudding to cool for about 1 hour before serving. Add your favorite toppings. Enjoy!
  13. This recipe comes to us from Lisa McKinney. 3 ½ cups milk ½ cup sugar ½ cup rice, washed and drained* ½ cup water 1 teaspoon rosewater or orange blossom water ½ cup blanched slivered almonds for decoration Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to a boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy which will take approximately 45 minutes (Add a little more milk during cooking if necessary). Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate. Serve chilled, decorated with slivered almonds. *Be sure to use Watermaid rice. You can leave off the almonds if you like.
  14. 3 cups nonfat dry milk 4 cups sugar 1 teaspoon salt 3 cups cornstarch 1 ½ cups shredded unsweetened coconut 1 teaspoon coconut extract Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
  15. 2 ½ cups nonfat dry milk 5 cups sugar 3 cups cornstarch 1 teaspoon salt 2 ½ cups unsweetened cocoa Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
  16. 2 cups nonfat dry milk 5 cups brown sugar, packed 1 teaspoon salt 3 cups cornstarch Mix and store in airtight container. To prepare, add ½ cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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