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Found 19 results

  1. Celiac.com 03/01/2019 - Mikey’s is the creator of truly delicious baked goods made with simple, clean ingredients. Inspired by a lack of healthy gluten-free products in the market today, founder Mike Tierney set out to provide great tasting better-for-you products that have the nutritional value consumers are looking for. At 13-years-old, Michael Tierney began working in professional kitchens after school. Following his passion for cooking, Tierney enrolled in the Culinary Institute of America, and eventually worked in some of the best kitchens in the world—including three-Michelin star restaurants, The French Laundry and Eleven Madison Park. Tierney’s entrepreneurial spirit eventually led him to depart the world of fine dining and focus on his own creative ventures—which is when he founded the recipe for what would become Mikey’s English Muffins. The following year, in 2014—the first year of Mikey’s LLC— Tierney singlehandedly financed the business, developed the company’s initial products, sourced commercial co-packers to manufacture the product, and sold the product to national retailers. Today, Mikey’s is one of the fastest growing brands in the better-for-you category—available in over 5,000 stores nationwide—featuring an expanding portfolio of nutritious and delicious baked goods that caters to health-conscious foodies across the country. Packed with flavor and free-from many common allergens, Mikey’s full product line includes: English muffins, muffin tops, sliced bread, pizza crust, tortillas, and Pizza Pockets—perfect as a standalone meal or an on-the-go snack. All products are Certified Gluten-Free, grain-free, dairy-free, soy-free, non-GMO and Certified Paleo, with Certified Vegan and Keto Certified options as well. Be sure to check out eatmikeys.com to learn more about Mikey’s products, find tasty recipes, and order the latest products right to your door! Contact Us: info@eatmikeys.com For more info visit our site.
  2. Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
  3. Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets? Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs to create recipes for The Cricket Cookbook. The book’s cast includes La Newyorkina chef Fany Gerson, a Mexico City native known for her cricket sundaes; noted Sioux chef and cookbook author Sean Sherman; and former Noma pastry chef Ghetto Gastro member, Malcolm Livingston, among others. Other companies have sought to promote the benefits of insect protein, including Chapul, which makes cricket protein bars and powders, and Exo, which makes dairy- and gluten-free cricket protein bars in flavors like cocoa nut and banana bread. These companies, along with others in the business tend to aim their products at Paleo dieters by promising more protein and no dairy. Seek’s chef-focused approach makes it unique. By pairing with noted chefs who already use bugs and bug protein in their cooking, Shapiro is looking to make the public more comfortable and confident in using bugs to cook and bake. So far, the response has been slow, but steady. Seek has already raised nearly $13,000 from 28 backers, well on its way toward its $25,000 goal. Seek’s cricket flours and other products will initially only be available via Kickstarter. If that goes well, the products will be sold on Seek’s website. Early backers will get a discount and a chance for a signed copy of the book. Seek hopes to debut their products nationwide starting in the fall. Could gluten-free cricket flour and the new cookbook be the next big gluten-free Christmas gift? Stay tuned for more on this and other gluten-free stories. Source: grubstreet.com
  4. Hello everyone! My mom recommended this site and I already feel comforted and not insane anymore reading what you guys have said about your experiences... so let me introduce you to my hell. So I was diagnosed with a gluten allergy in 7th grade and completely ignored it... not even knowing what gluten was. For example, one year my friends got me a huge box with 48 packs of pop tarts inside and I ate every single one in about a month. Let's just say I'm a pig. I always took pride in myself for being able to eat like a monster and still be skinny and an amazing athlete. I was an excellent swimmer and always went to States and Nationals with my school team, mind you while not being on year round teams at all. I think it was 2 years ago, yes, April 22, 2016, the doctor told my mom and I and that I have Crohn's disease and that I need to go on drugs immediately. Of course I was in denial for the next 6 months and still am to some degree and kept eating gluten in sadness, fear and denial. I went on Imuran for about 3 1/2 months but of course, the lovely teen that I am I didn't take many of the pills. My mom and I "doctor shopped" a lot because she has always been into the natural route and I love and trust her fully so I listened to her. I had a colonoscopy done and didn't eat much of anything. I remember there was a period of maybe a month where all I could keep in was white rice with butter. It felt like candy I'm not kidding. Anyways, we bounced around from 4 different doctors till we finally found an integrative medicine doctor who was willing to help and was certain he could heal me. I was finally ready to accept Crohn's and do what I could to heal myself naturally. I'd seen too many documentaries on our current food (What the Health and Supersize Me for example) and read too much online about the effects of long term high class drugs--the biologics like Humira etc. and was scared that my little body would't be able to handle it so why not try the natural route. So my current doctor did blood work and collected stool--as most do, and it came back that I was severely allergic to 60 out of the main 61 types of gluten or whatever the number is...I was a rare case for him and very severe. I also presented allergies to rice, eggs, most meats--I can eat cooked chicken and pork , allergic to most vegetables and most fruits, and seafood--I can have raw and cooked salmon, cooked sea bass, trout and raw tuna. So now I am left with not many options and a million supplements to take. So I have some questions for anyone willing to help me... 1) Does anyone else have severe food allergies like me and can you make any suggestions for recipes? I take SeaCure--a fish protein supplement in between meals but I need some protein to eat! I love to eat and have already lost yet another pound because I am just not getting enough nutrients even though they are gluten free and safe foods. 2) How long till my hair will get thick and beautiful again?? I read that Imran affects hair and makes you lose it and thin it out...how long will it take to heal that?? 3) My skin, especially my hands crack really badly and the lines are white with rawness and dryness. Help me! I use Palmer's Coconut Oil Formula which is gluten-free and because I can have coconuts. Anyone have any other good recommendations for gluten-free lotions? My hands are painful! 4) Has anyone been so severe like me where you haven't been pregnant but have hemorrhoids on the outside of your butt?? Super weird and uncomfortable...Have they ever gone back in? Also, what should I do to relieve the burning sensation they give me? Or that area in general? 5) I am only 19 but long to have a family one day and lots of children. If I healed myself by the time I was let's say 26, do you think I could have kids?? 6) Speaking of kids, I haven't had my period in over two years. When should I expect that to come back? 7) Does anyone else crack their hands, neck, fingers, back, knees, or toes? I do and I'm wondering if that could be related to joint/skeletal discomfort.. 8) When will my irritability go away? I used to be the happiest person on earth and never cursed but now it seems like it's all I do. I hate feeling this way!! 9) Do you have any recommendations like meal prepping or anything to help me? I am in college and have no time to do anything already...Have any fast and easy meals to make that will last the weekdays? 10) I have talked your ears off so I am so thankful if any of you read this far. I appreciate any advice and am so thankful for this website!! I attached my the list of foods that I can and cannot eat if any of you can make recipe suggestions off of the green and yellow foods. Yellows can be tried once a week or every few days if I can tolerate them. Otherwise they go on the red list--which are no-no foods. Thank you so much!! List of Food.docx
  5. Celiac.com 03/10/2018 - There's something so fun about summertime picnics; everyone is always so excited to whip up a batch of their famous gluten-free pasta salad or cornbread. Whether you're bringing along the red and white checker tablecloth and wicker basket or simply using a towel and a canvas tote - there's always fun to be had at a picnic. It may be nothing fancier than a peanut butter and jelly sandwich but you're still likely to have a fabulous time with good friends and tasty food. After 30 years of picnics, I've seen just about every dish – the potato salad, the Jell-O mold and the deviled eggs. But no matter how faithful you are to your picnic favorites I'll bet you'll find a few tasty options below to keep your taste buds happy this picnic season. Here are a few of my tasty gluten-free favorites to bring along to my summertime picnic soirees. Fresh Mozzarella and Balsamic Peaches: Toss together 4 sliced peaches, 12 mini balls of fresh mozzarella, 2 tsp. balsamic vinegar, 1 small red onion, 2 Tbsp. rosemary, 2 Tbsp. olive oil, 1 tsp. lemon juice, sea salt and pepper. Beet Salad Pitas: Peel beets and grate them in a food processor; add ½ cup pistachios, 1 Tbsp. orange zest, 2 Tbsp. orange juice, 2 Tbsp. olive oil, 1 cup Greek plain yogurt and ½ tsp. fresh parsley stuffed into gluten-free pitas. Avocado Hummus and Fruit Skewers: Combine 2 ripe avocados, 1 cup black beans, ½ cup cilantro, 1 cup corn, 1 pint cherry tomatoes, sea salt, pepper, 1 Tbsp. fresh lemon juice, 1/3 tsp. chili powder and ¼ tsp. cumin in a food processor; pulse until smooth. Serve with fresh fruit skewers of apples, pineapple and jicama chunks. Curried Deviled Eggs: Hard boil a dozen eggs. Slice each egg in half, remove yolks. Combine yolks with Greek plain yogurt, curry powder, Dijon mustard, lime juice, sea salt, white pepper, cilantro, red onion and diced apple; mix well. Place a Tablespoon of mixture into each egg white half and serve. Sweet Potato Pesto Turkey Wraps: Combine 4 baked sweet potatoes, 8 Tbsp. olive oil, sea salt and pepper, 2 ½ cups fresh parsley, ½ cup pine nuts, 1/3 cup walnuts, 1 clove garlic, 1 tsp. lemon juice, ½ tsp. lemon zest in a food processor; pulse until smooth. Spread atop organic slices of turkey and roll up. Peanut Edemame: Toss together 1 cup cooked edemame, 1 Tbsp. smooth peanut butter, 1 tsp. honey, 2 tsp. warm water, 1 tsp. sesame seeds; gently toss to combine. Sunshine Tea with Fresh Mint: Combine 4 cups of boiling water, 4 green tea bags, 1 freshly sliced lemon and 1/3 cup fresh mint leaves in a large pitcher. Set in the sun for 8 hours. Serve over ice. Bon appétit!
  6. The new gluten-free cookbook "A World of Flavor" is clearly a labor of love for its authors, Amber Barrett and Nancy Miller. Amber is also a gifted photographer, and the photographs in this book could be the best of any cookbook I've ever seen. On top of this, the book includes some amazing recipes that everyone will like, including: Hot Wings, Bacon and Cheddar Scones, Donuts, Sandwich Bread, Rocky Road Brownies, Crepes, General Tso's Chicken, Croutons, and many more (I counted 77). From breakfasts, appetizers, desserts, main dishes and snacks, to salads, vegetables, and side dishes, this outstanding gluten-free cookbook has much to offer anyone who is on a gluten-free diet. For more info visit: www.thewhiskandthespoon.com/cookbook
  7. Do you watch for any other problematic ingredients when cooking gluten-free aside from gluten? A recent post on Paleoandjuliet dot com talked about the magazine, Gluten-Free Living and recipes that included food coloring. Wondering whether you're strictly gluten-free, but will eat other unhealthy ingredients, or you're gluten-free and try to eliminate all unhealthy choices?
  8. Celiac.com 12/17/2014 - Along with turkey, mashed potatoes and gravy, stuffing is the foundation of any great holiday feast. To my way of thinking, if there’s no stuffing, it’s just another meal. This year, Celiac.com offers up our favorite recipe for classic holiday stuffing, along with nine more gluten-free stuffing recipes that are guaranteed to help you deliver a delicious gluten-free holiday meal. Classic Gluten-free Holiday Stuffing Ingredients: 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled (I use Udi’s or Rudi’s) 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Add bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin, as desired, but make sure any sausage is gluten-free! Preparation: Sauté shallots, onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix. Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. PLUS: Here are Nine More Recipes for Great Gluten-free Stuffing: Brown and Wild Rice Savory Mushroom Stuffing Rice Stuffing with Apples, Herbs, and Bacon Best Gluten-free Holiday Stuffing Recipe Chestnut, Wild Rice, and Pistachio Dressing Gluten-free Bread Stuffing with Herbs Gluten Free Holiday Stuffing Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Rudi’s Bakery Gluten-free Stuffing Mix
  9. Hi all I am currently managing a gluten free diet and weight loss and am enjoying protein shakes in the mornings to kick start my metabolism. A while ago I had found a recipe to make low calorie chocolate cookies out of the protein shake mixture and they were delicious and a good low calorie treat. I am currently loving my strawberry flavored protein shake and am wondering if anyone has any recipes for low calorie desserts that can be made with the strawberry flavoring? Recipes for other flavors are also most welcome. A word of caution to those that are new to protein shakes you have to be careful to check ingredients as a lot are not gluten free. Thanks all for your contributions. I am loving reading the wealth of knowledge in the forums and have only recently signed up.
  10. As the end of October approaches, my garden is finally full of those long-awaited tomatoes. Time to make salsa! Let's share our salsa recipes, shall we? Ingredients: 4-5 mangoes (firm, not quite ripe) 4 Serrano peppers (more or less depending on how spicy you want it 1 Jalapeno 10 cloves of garlic 6-7 firm avocados 10 firm roma tomatoes 1 cup chopped cilantro 2 limes squeezed throughout 1 tsp of olive oil 1/2 of a red onion Dash of salt Chop mangoes up first in medium sized chunks, then add the diced red onion and squeeze half a lime over it. Let this marinate for an hour. Dice the tomatoes, add chopped cilantro/peppers/garlic to the tomatoes. Squeeze half of lime over and let marinate for an hour as well. Halve the avocados right before you are ready to serve it, and cut them up in cubes. Pour the olive oil and squeeze a half of lime over avocados before adding the other two bowls. Finally combine three bowls, lightly mix it all together and squeeze another half of lime over entire dish. Lastly add salt as needed. I'm curious to see other folks' recipes. Feel free to recommend your favorite gluten-free chips as well!
  11. Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart. However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits. In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods. This pie crust recipe comes from King Arthur Flour Great Gluten-free Apple Pie Gluten-free Pie Crust Ingredients (Makes 1 crust): 1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions: Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie. Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour. Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom. Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking. Tips for Better Baking: Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free)
  12. This is a recipe I have been using for a while. Who needs a mix packet when you are like me and eat tacos/taco meat often enough to make your own and save money and control the ingredients. It is written for a lower heat level(since I put hot sauce on my tacos) and lower salt. I Love Tacos! Taco Seasoning (3 Tbsp. = 1 packet of taco seasoning): 1 Tablespoon Chili Powder ½ teaspoon garlic powder ½ teaspoon onion powder 1/8 teaspoon red pepper 1 teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin ½ teaspoon salt ½ teaspoon black pepper Directions for taco meat: Brown 1 lb. ground beef or turkey in skillet; drain. Add 1/2 cup water and 3 Tablespoons taco seasoning. Stir well and heat over medium heat for a few minutes until done. Serve in tacos or on nachos. To spice things up, use tomato sauce or salsa instead of water. Serve your tacos with this easy Mexican Rice Recipe: 1 Tbsp. vegetable oil 1 C long grain white rice 2 C chicken broth 1/2 small onion or 1 shallot 1 whole tomato 1 tsp. garlic powder Salt & pepper to taste Heat oil in saucepan over medium-low heat. Add rice and sauté until golden brown. Carefully add chicken broth and grate in onion and tomato. Add garlic powder, salt, and pepper. Bring to a boil and then simmer 25 minutes, covered, until rice is done. Salt to taste. To prevent rice from being soggy, use grated tomato towards total liquid volume measurement. Taco Mac Bake Recipe (Adapted from 101 cooking for two- http://www.101cookingfortwo.com/taco-casserole/#more ) 1 pound ground beef 3 Tbsp. taco seasoning 2 cups pasta (can use 1 cup and add 1 can pinto beans) 1 - 14oz can black beans drained and rinsed 2 - 10 oz cans Rotel 2 cups low fat mexican shredded cheese 1 1/2 cup tortilla chips, crushed ½ C water Preheat the oven to 350. Cook 2 cups of pasta of your choice to the minimum recommended time. While cooking the pasta, brown 1 pound of ground beef. Drain the fat. Drain and rinse one 14 oz. can of black beans. Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 Tbsp. of homemade taco seasoning. Mix well and simmer for a few minutes. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits. Remove from heat. Add pasta and 1 1/4 cup shredded cheese. Transfer to a large oven safe baking dish. Top with the remaining 3/4 cup cheese and crushed chips. Mix them together a little. Bake until browned. About 25 minutes. Laura's Homemade Enchilada Sauce Recipe: 1/8 C vegetable Oil 2 Tbsp. flour (I use half corn starch and half brown rice flour) 2 Tbsp. chili powder 8 oz. tomato sauce 1 C chicken stock (or water) ½ tsp. cumin ½ tsp. garlic powder ½ tsp. onion powder 1 Tbsp. brown sugar Salt to taste 1 tsp. oregano Pepper to taste Red pepper to taste (Can Sub Taco Seasoning mix for the spices! Just put them all in with the oil at the start) Make a roux/paste with the oil, flour, and chili powder. Cook for a few minutes. Add liquid and seasonings, simmer a few minutes until done. Keep covered until used. Makes enough for an 8x12 pan of enchiladas. To make enchiladas: 1 recipe of taco meat 1 can beans, undrained- black, pinto, or refried 1 recipe enchilada sauce 8-10 Corn tortillas Shredded Cheese for the top any other veggies you want Rule no. 1 for enchiladas is you cannot screw them up! Just roll up your desired filling in tortillas, line them up in a pan, top with enchilada sauce, sprinkle cheese on top, and bake at 375 F until hot and bubbly. I use half beef taco meat and half beans, but you can do a double recipe of taco meat and use just that. You can add anything inside or on top that you like and is tasty to you! My husband hates vegetables so I keep it simple and add my own fresh salsa on top of my portion. Enchiladas also freeze well, Since I usually cook for two, I split the recipe into one pan for now, and one foil pan into the freezer for later. Bite me, Stouffers! Big Batch Taco Seasoning Recipe- Cheap Christmas Gifts! Makes 12 cups, perfect for 12 8oz. canning jars. (4 ½ cups) 3 teaspoon chili powder (¾ cup) 1/2 teaspoon garlic powder (¾ cup) 1/2 teaspoon onion powder (3 tablespoons) 1/8 teaspoon red pepper (1 ½ cup) 1 teaspoon dried oregano (¾ cup) 1/2 teaspoon paprika (2 ¼ cup) 1 1/2 teaspoons ground cumin (¾ cup) 1/2 teaspoon salt (¾ cup) 1/2 teaspoon black pepper Since I am good with math and not everyone is, I thought I would share this multiplied recipe, too. I made a big batch of this, bought 12 8oz. canning jars, and filled them up (had a little leftover for me) and decorated them for budget-friendly Christmas Gifts. I think my family is going to really like them. I used mostly Tones spices from sams club, and I discovered that the 20 oz. chili powder is 4 and a half cups. A Standard mccormick spice bottle is 1/2 cup. If that helps anyone Overall I spent about 50 dollars on 12 gifts, not too bad! If I had made a double recipe of this, the cost per jar would have been cheaper as I had a good bit of spices left over, but I will use them up.
  13. Hi everyone! I'm new to this forum but I thought it would finally be a good idea to find more people out in the world to talk about having Celiac disease with. I've had it since I was 9 years old. Ill be 21 this year. So who out there has good tips on eating gluten free but in a not so expensive way. So many brands out there are terribly expensive but they have come a long way since when I was diagnosed, there was about 2 brands I knew of. Now there are so many companies coming out with gluten free items, they have it on commercials, movies, magazines! Being Lactose intolerant is also pretty difficult to deal with at the same time. I can still eat a small portion but I will get gassy and that's never good! haha so anyways, since I was diagnosed, I have always wanted to make it easier for people to eat gluten free. anyone who has never had a food allergy will never understand how hard it is to go to sports meets and not be able to eat pizza or subs like everyone else. I always had to carry a lunch box around with yogurt or fruit instead because I was allergic to all the good food! slowly restaurants started to carry gluten free menus and it made life that much easier. MY dream since then has been to open my own restaurant that is dedicated to people with Celiac Disease or even just gluten intolerant people. Anyone have any thoughts on that? what would you like to see served here? would your friends who dont eat gluten free join you?
  14. Once again St. Patrick's Day is upon us, and that means it's time for everyone to get their Irish on. In addition to coloring your favorite gluten-free beer to a rich Irish green, eating tasty Irish dishes is a great way to celebrate.> This year, we've got a recipe for the easiest, tastiest Irish-style lamb stew ever. We have another recipe for Fried Irish Cabbage with Bacon, which makes a great side dish for the stew. And we've also got a recipe for sinful, decadent frosted gluten-free brownies made with Irish Cream liqueur. First, the stew. If you are looking for a departure from the standard corned beef and cabbage, this recipe for lamb stew will do the trick. This stew is tender, savory and delicious, and will set those Irish eyes to smiling every time. Irish-style Lamb Stew Ingredients: 2 cups gluten-free beef stock ½ cup dry white wine 1 pound cubed lamb meat 4-6 brown mushrooms, quartered 1 large onion, halved and sliced 1 pound baking potatoes, peeled and sliced 1 carrot, peeled and sliced 1 large stalk celery, sliced 2 tablespoons chopped fresh flat parsley salt and pepper to taste Directions: Place layers of lamb meat, onion, potatoes, carrot, mushroom and celery in an oven-safe pot or casserole dish. As you build each layer, season with parsley, salt and pepper. Pour in the beef stock and the wine and cover tightly. Bake for 1½ to 2 hours in an oven preheated to 325 degrees F (165 degrees C). Bake until vegetables and meat are nice and tender. Divide into bowls and garnish with additional parsley. Serve. Corned Beef (Gluten-Free) For those who do plan to make corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the manufacturers' websites claim to be gluten-free, include: Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel Libby's Canned Meats (Corned Beef and Corned Beef Hash) Market Day: Corned Beef Brisket Mosey's corned beef Nathan's corned beef Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef Wegmans corned beef brisket. There are other brands not listed that are also gluten free. Be sure to check the ingredients on the package, including any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten. Still, if you're not sure, try to check the manufacturer's website, or maybe check with your butcher to find a brand you can be sure is gluten-free. Gluten-Free Corned Beef Recipe Ingredients: 6 pounds corned brisket of beef 6 peppercorns, or gluten-free packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Directions: Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6, with meat left over for additional meals. Also, after a bit of tinkering, we've modified the recipe for our version of traditional Irish Soda bread. Irish Soda Bread Soda bread is one of those Irish staples that have a cherished place in the hearts on many, many people, both within and beyond Irish borders. This gluten-free version will get you about as close to authentic versions as you can get without including gluten. Please note that this version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking. Lastly, feel free to check out our earlier versions of Irish soda bread here, and in our last St. Patrick's Day article. Great Gluten-free Irish Soda Bread Ingredients: Vegetable shortening for pan White Rice Flour for pan 3½ cups white rice flour ½ cup sweet rice flour ¼ cup cornstarch ¼ cup potato starch (not potato flour) 5 teaspoons baking powder (Gluten Free) 1½ teaspoons salt 1 teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon nutmeg 1½ cups raisins or currants (soaked) 1 cup (2 sticks) butter softened 2 large eggs 1 cup granulated sugar 2 cups buttermilk Directions: Heat oven to 350 degrees F. Grease a 9 inch springform pan, and dust with rice flour. In a medium bowl, mix together the dry ingredients In a large bowl, use a handheld mixer on high speed (or a standing mixer on medium-high speed to mix the butter, eggs, and sugar until light and fluffy--about 1 minute. Stir in half of the dry ingredients. Use low speed on either type mixer for this step. Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins. Pour batter into prepared pan and spread evenly. Bake about 1½ hours or until a tester inserted in center comes out clean. Place pan on a wire rack to cool for at least 10 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.
  15. I'm only a couple months into this whole gluten free thing, and find myself in a phase where I'm skipping eating because it is such a pain to cook everything from scratch. And I suspect that the prepared foods labeled gluten-free that I've tried are a source of accidental glutening, those parts per million still allowed enough to get my body back onto the gluten roller coaster ride. So what I'm looking for are gluten-free snack ideas. Right now, I've got popcorn, apples, nuts, and cut veggies, all good for the crunch factor. But I need more ideas for things I can just walk into the kitchen and grab without having to peal, cook, or clean up after. (I don't have a dishwasher which isn't helping.) What are some of your favorite go-to snack foods, preferably those that don't need much preparation and would fall on the healthy side of the spectrum while stir fulfilling cravings? Or has anyone found that a particular brand of prepared foods actually is gluten-free rather than just labeled such? I need inspiration! Thanks in advance.
  16. Celiac.com 08/30/2010 - If it hasn't started yet, school's just around the corner for millions of gluten-free kids. That means a gluten-free plan for breakfast every morning, and for gluten-free lunches, and in-school and after-school snacks. Dana Korn, author of Kids with Celiac Disease, makes some excellent suggestions for getting an early handle on any gluten-free challenges or resources that may await your child at school. Her suggestions include: Empower Your Child: Encourage even young children to understand their diet, the importance of following it, and to have the confidence to mention it to adults and other kids as needed. Provide Written Instructions: Provide the teachers, principal, school nurse, dietitian, or any food preparer, with clear, concise written materials explaining celiac disease and your child's diet. Include lists of safe foods and unsafe foods. Make sure everyone in the school food loop knows the importance of your child remaining gluten-free. Help to make them aware of any alternative snacks or food you may have packed, along with a list of safe and unsafe foods. Evaluate the School's Gluten-free OptionsSchools often prepare food for numerous children with lactose or gluten-intolerance, peanut allergies, or other food restrictions. Talk to the dietitian or person in charge of food preparation. Review menus, furnish lists, and talk about the importance of avoiding cross-contamination. If you feel comfortable with the personnel's ability to provide a gluten-free diet, give them the chance to do so. If you're not comfortable, or if it doesn't work out, you can always pack a lunch. The Gluten Free Lunch Book offers lunch suggestions for days when children can't eat cafeteria food. Online, the blog onlysometimesclever offers up some excellent gluten-free food recipes for school day meals. Talk to Lunchtime SupervisorsSo the best you can do is explain to your child why she cant trade food with her buddies, and make sure the lunch area monitors are keeping an eye out for swappers. Provide Teacher with Gluten-free TreatsGet a schedule of classmates birthdays and scheduled holiday parties. Plan accordingly. If your child's birthday falls on a school day, consider celebrating with gluten-free treats for the whole class.For information on children's legal rights to reduced-cost school lunches, see section 504 of Kids with Celiac Disease. Gluten-free Lunch TipsToast gluten-free bread before making sandwiches. Also, most gluten free bread travels better wrapped in a paper towel and placed in a reusable plastic container than it does in sandwich bags. Consider keeping bread separate from sandwich ingredients. Include spreads on the side. Last, find Gluten-Free School Lunch Recipes and information on How to Pack a Gluten-Free Lunch, along with gluten-free back-to-school resources, tips and food ideas at: onlysometimesclever.wordpress.com Kids With Celiac Disease The Kids are Back in School - Tips for Making the (Gluten-Free) Grade The Gluten Free Kid: a Celiac Survival Guide Gluten-Free School Lunch Recipes How to Pack a Gluten-Free Lunch
  17. If you are allergic to gluten, dairy, eggs, or nuts, Cook IT Allergy Free is the iPhone application for you. It currently has over 200 step by step easy to follow gluten-free recipes that clearly mark other allergens in red. Any ingredient that is listed in red can easily be swapped out with a correctly calculated allergen safe substitution meant to work for that particular recipe. With a quick tap, I was able to customize a recipe and could share it with others and save it to my “recipe box”. I was also able to add my own notes to each recipe. Shopping for products is also simplified with the “grocery list”. All I had to do was save my recipes to my grocery list and “ta-da” all the ingredients I need for each recipe is listed. This also includes any substitutions that I made for any other allergens, not to mention that I can also add household items to my shopping list as well. The grocery list can be sorted by aisle or by recipe. Cook IT Allergy Free is the essential tool for anyone dealing with food allergies. They were also recently listed in the “What’s Hot” section of the iTunes App Store. Visit their site for more info: http://www.cookitallergyfree.com Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  18. Ham Bbq's - Gf

    I just love this family recipe. Ham BBQ'schipped ham (sliced on a clean slicer)Heinz ketchup (gluten-free)Coca-Cola (gluten-free)put on gluten-free bun or as amanda eats it, just put it on a plate.
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