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  1. Something I definitely miss since going gluten-free are spring rolls. Rarely can I find a good gluten-free spring roll. I was definitely feeling lucky when I recently tried Original Gluten-Free Spring Rolls by Lucky Foods. The rolls are super easy to prepare—mine were ready in around 10 minutes at 375F in a toaster oven. The rolls far exceeded my expectations, and were crispy and delicious. They are an outstanding cross-over product, and you would never know that they are gluten-free. The dipping sauce that came with them is also fantastic, and the rolls are vegan as well. If you miss spring rolls and want to feel lucky, I highly recommend that you try Lucky Foods Original Gluten-Free Spring Rolls! Visit their site for more info: luckyfood.com
  2. Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp Ener-G Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  3. Celiac.com 11/21/2017 - Jersey Mike's Subs sandwich chain is known for its in-house baked bread, and tasty submarine sandwiches. To offer gluten-free buns for its customers, Jersey Mike's has partnered with Udi's. Starting in December, Denver-based Udi's will provide fully cooked, individually wrapped gluten-free buns at all 1,320 Jersey Mike's locations nationwide. The Udi's gluten-free bun will cost customers about an extra $1.50 for regular gluten-free subs and $3 for "giant" subs, according Jersey Mike's chief operating officer Mike Manzo. To their credit, Jersey Mike's did not rush this through. The company worked to test the buns at over 200 locations in six states over a two year stretch. According to Manzo, the company focused on gaining customer trust, and building the project slowly. During that time, Jersey Mike's also worked with the Gluten Intolerance Group to develop procedures and a training video to prevent cross-contamination for people with celiac disease. To avoid cross-contamination, when making a gluten-free sandwich, workers must wash their hands, change their gloves, wipe down the work counter, and put down a separate sheet of clean paper. They then make the sub. Beginning Dec. 4th, 2017, you can look for Udi's gluten-free bun at Jersey Mike's locations near you. Learn more about Jersey Mike's and find a location near you at Jersey Mike's website.
  4. Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp E-ger Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack.
  5. A crispy deep-fried egg roll which tastes like the real thing! Fill with barbecued Chinese pork and Napa cabbage (recipes provided),or your favorites, or even left-overs! Ingredients: For the Filling: 1 Tablespoon + 1 ½ teaspoons cooking oil, divided 3 eggs, beaten 1 head Napa cabbage, finely shredded or chopped 1/2 carrot, julienne cut (matchsticks) 1 recipe Chinese Barbecue Pork*, julienne cut, (or left over chicken w/BBQ sauce) 2 shallots (green onions), thinly sliced (or 2 Tablespoon minced yellow onion) Handful of sprouts (optional) Handful of mushrooms, julienne sliced (optional) 1 Tablespoon gluten free soy sauce 1 teaspoon sugar or evaporated cane juice 3/4 teaspoon superfine sea salt For the Wrappers: 1 package Three Ladies Rice Papers, square or round Filtered water 1 7/8 cups white rice flour 4 large egg yolks 2 cups cow's milk, (or dairy-free susbsitute) 2 teaspoons sugar 1 teaspoon fine sea salt 2 quarts or more of cooking oil for deep-frying Instructions: Set your chopped cabbage in a colander; squeeze out as much excess water as you can. On medium heat, add 1 1/2 teaspoons of oil in a wok or large skillet. Pour in beaten eggs and scramble. Set aside to cool and then chop. Add 1 tablespoon of oil in the same pan and preheat. Add the carrots, and onion, if using yellow onion; cook for 2 minutes. Add cabbage and cook for 3 more minutes. Add the pork, green onions (if using), soy sauce, salt, and sugar; continue cooking until the vegetables soften, about 6 minutes. Add chopped egg and toss. Spread the mixture out onto a baking sheet and refrigerate to cool, about 1 hour. You'll find the juices will be absorbed once cooled. If not using immediately, cover once cooled and keep refrigerated. Use within 2-3 days. Add the flour to a large bowl. In a separate bowl, beat egg yolks, salt and sugar; add milk and whisk. Add the wet ingredients to the dry and whisk thoroughly; set aside. Fill a baking sheet with about 2 cups of room temperature water. Soak one rice paper in the water, right before you are about to fill one, for 5 seconds (as suggested by Three Ladies brand). Do not over soak. The paper will still appear hard, but will soften very soon. Place it on a damp tea towel. Do not use paper towels or they will stick to it. Rewet the towel as needed. If using square rice papers, place one in front of you so that it appears as a diamond shape. If using round ones, it doesn't matter. Add 3-3 1/2 tablespoons of filling close to the bottom. An ice cream scoop with spring action works well for this. Roll towards the middle and stop. Fold in the left and right corners. Then roll all the way to the top edge. When you are almost done with rolling, preheat a deep-fryer or pan filled with 2" of oil to 375°F. A deep-fryer works best, as it is difficult to keep the temperature even over the stove. However, it can be done. Note that when you add the egg rolls to the oil the temperature drops significantly, especially if the egg rolls just came out of the refrigerator. Using metal tongs, dip one at a time into the batter, shaking off excess; gently drop as many as can comfortably fit into the hot oil; turning occasionally. Deep-fry for about 7 minutes or until golden brown and crisp. They may look brown enough at 5 minutes, but they will not be crisp enough. Drain on paper towels, and serve warm with your favorite sauce. I used half of the thickened sauce from my Chinese BBQ Pork recipe* and half of my Tomato-Free Barbecue Sauce recipe*. *Visit my site for these recipes!
  6. Celiac.com 12/23/2014 - I confess to being a bit picky about cabbage. I like it, but I tend to be a bit finicky about how it is prepared. When I saw these at a party recently, I was reluctant to give them a try. Once I did, I realized I had been totally wrong. They were delicious, and they disappeared quickly, as people realized how good they were. This recipe delivers about 8 tasty cabbage rolls, so scale accordingly. Ingredients: ¼ cup chicken broth ¼ cup uncooked white rice 8 Savoy cabbage leaves 1 pound lean ground beef ¼ cup chopped onion 2 cloves garlic, minced 1 egg, slightly beaten 1 teaspoon salt ¼ teaspoon ground black pepper 1¼ cups creamy tomato soup (See recipe here) Directions: In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
  7. A: Mix and let rise: ½ cup warm water, 1 tablespoon gluten-free yeast, 1 teaspoon sugar. B: Whisk together: ¾ cup milk at room temperature, ¼ cup oil. C: Mix together well: 1 cup potato starch, 1 cup cornstarch, ½ cup garbanzo bean flour, 1 teaspoon salt, 1 tablespoon baking powder, 2 teaspoons xanthan gum. Grease an 8 X 8 square baking pan. With an electric mixer mix B & C together. Then add A and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13 X 13 square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut 1 ½ long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning. LETTING THESE ROLLS RISE IS VERY IMPORTANT. Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil. Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).
  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. This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook. gluten-free All Purpose Flour mixture: 4 cup brown rice flour 1 ½ cup Sweet rice flour (at Asian markets) 1 cup tapioca starch flour 1 cup Rice polish (Ener-g food at health food stores) 1 tablespoon of Guar gum (health food stores) Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer. Sandwich Buns/Pizza Shells/Cinnamon Rolls 2 teaspoon sugar 1 ¾ c. lukewarm water 3 large eggs ¼ c. butter or margarine (not low fat substitute) 1 ¼ c. water (yes, an other l ¼c of water) 1 tsp. gluten-free vinegar (I use Heinz) 1/3 c. sugar, less the 2 tsp. above 1 ½ teaspoon salt 2/3 cup nonfat dry milk 2 cups rice flour (can be white or brown or ½ and ½) 2 cups tapioca flour 3 ½ teaspoon xanthan gum 2 package active dry yeast (1 ½T) Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed. SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4 aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them. PIZZA SHELLS(makes 2 14 shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand. CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers. Allow dough to rise double in a warm place. Can take as long as 1 ½ hr. Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze. Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.
  10. Ingredients: 2 cup Tapioca Flour (or starch - same thing) 1 tablespoon Baking powder ¾ teaspoon Salt 1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.) 3 Large Eggs 1 tablespoon Olive oil 3 tablespoons Milk Directions: Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour. For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly. For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.
  11. Katz Gluten Free takes food sensitivities seriously. That's why allKatz products are certified gluten-free, are made in a dedicatedgluten, dairy and nut-free facility, and are also Kosher Parve certified. Katz has so many wonderful gluten-free products to choose from, it's hard to know where to begin. I started by sampling their award winning large gluten-free Challah Kaiser Rolls, and now I can see why Katz took the 2008 “Best Baked Goods Award” for their excellent gluten-free Challah Kaiser Rolls. Katz Challah Kaiser Rolls are as good as, or better, than any traditional rolls on the market, which makes them the perfect bread for any occasion. Katz gluten-free Challah Kaiser Rolls are so good that they can be eaten plain and don't need to be toasted. The rolls are fluffy, slightly sweet and full of flavor. They are also very versatile, making them perfect for a traditional Sabbath meal, or to be enjoyed as part of a healthy diet. They can be toasted and topped with jam and butter, with meat and cheese for sandwiches or as a hamburger bun that can handle the meat without falling apart. Katz uses only the freshest, all natural ingredients. For more info, visit their Web site at: www.katzglutenfree.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.
  12. It's Chinese New Year and spring rolls are a must have for atraditional Chinese dinner. After a spring roll is deep fried, the skinturns golden, and the color and the shape of the spring roll representa "gold bar." Serving spring rolls during Chinese New Year is done topresent "gold" to guests and wish all the guests luck in making moremoney in the coming year. And yes, everyone cares about moneynowadays..and Chinese people sometimes do care about money way toomuch! In a more traditional Chinese spring roll, the fillings oftencontain pork and shrimp along with shredded vegetable. As for me, Iopted for vegetarian version, and tofu is used as protein. I have oftenbrought my version of spring rolls to potluck dinners and everyoneoften asks me for the recipe. I am finally going to share it here. Atypical spring roll wrapper is made with wheat--to make a gluten-freeversion you need to use Vietnamese rice paper wraps instead. Thegluten-free version is healthier since it's not fried. My version ofthe spring roll does not use the traditional ingredients that my momwould normally use in Hong Kong or my Vietnamese friend would do in amore traditional Vietnamese spring roll or summer roll. People often think that it's time consuming to make spring rolls. In reality, you will be surprised how easy it is. Preparation Time: 20-30 minutes Cook Time: 15 minutes NOTE:It is the best to prepare the fillings and let it cool and drained anyliquid from the filling before wrapping. The heat and the moisture willpotentially break the wrapper. Also, you can use any kind of vegetablefor the fillings. But make sure to chop it up finely. Ingredients: 1 package of spring roll wrapper or rice paper wrapper 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket) 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip 2 cups of bean sprouts 1 package of Chinese Pickled Vegetable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip 2 tablespoon of gluten-free soy sauce 1 teaspoon of kosher salt 1 tablespoon of Chinese cooking wine or red wine 1/2 teaspoon of white pepper 1/2 teaspoon of sugar 2 teaspoon of sesame seeds oil 2 tablespoon of cooking oil, prefer olive oil 1 teaspoon of rice vinegar (dipping sauce) 1 tablepoon of gluten-free soy sauce (dipping sauce) Some sesame seed oil (or hot oil if you prefer spicy) Fillings: Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegetables and drain them. When the wok is hot, cook beansprouts and stir it until they are heated through, about 2 minutes.Note: Make sure to keep stirring to prevent sticking on the wok. Removefrom wok and set aside. Put oil in the wok and gentlymove the wok left and right to let the oil coat the bottom, put inrainbow slaw and tofu and stir them for a minute, then add pickles andstir for another minute. Add soy sauce, wine, salt, sugar, white pepper and stir ituntil the seasonings are well blended into the vegetables; about 3-4minutes. Make sure not to overcook the filling, you would like thevegetables still a little crunchy. Add the bean sprouts into the wok and stir until they areheated through, about 1 minute or so. Taste the fillings and add moresalt if necessary. Turn the heat off and add the sesame seed oil and stir the oil into the fillings. Put the fillings into a drainer and cool off. Gluten Free Version: Fill a large shallow bowl with warm water, put rice paper into theshallow bowl one at a time; otherwise, they will stick together.When the rice paper is soft about 15 second, remove from bowl and drainthe water off of it. Lay 1 rice paper wrapper in a dry cloth and put 2 spoonfulsof the fillings in the middle of the wrapper; make sure not toover-stuff the wrapper, you would need to leave 1.5" on each sides inorder to wrap the spring roll. Fold up the bottom of the wrapper. The bottom of the wrapperis the part that is closest to the filling. Fold this up over thefilling and press down slightly. Fold both sides to the center so that the edge of both sides meet in the middle Hold the sides and roll the spring up until the end of the wrapper Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately Happy Cooking!
  13. In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free. Ingredients: 1 tablespoon sesame oil 1 tablespoon lime juice 10 spigs fresh cilantro, minced 4 tablespoons sweetened coconut 1 mango, seeded, peeled and chopped 1 can baby corn, cut into chunks ½ cup pea pods 1 cup baby shrimp 1 fresh garlic clove, minced 1 teaspoon fresh grated ginger kosher or sea salt to taste 8 spring roll wrappers (rice or tapioca-up to you) Directions: In a large mixing bowl add all ingredients, stir well. Set aside Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over. Repeat. Serves 4.
  14. Cinnamon rolls are an occasional indulgence that we all deserve. In our home we dont make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions: I like to substitute ½ the flour in the recipe with light buckwheat flour for an even better texture. The first time you make cinnamon rolls follow the recipe exactly and then begin to make your own substitutions. This way you will know what the dough is supposed to feel like before you begin to customize. Though I havent tried it, I believe that a dairy-free version would include substituting the dry milk powder with ground almonds in the Workable Wonder Dough recipe. Water could substitute for the milk in the Cinnamon Roll recipe (butter could be substituted with a non-dairy margarine). Tips: Whenever you make gluten-free bread or dough, take humidity into consideration. Always hold back a little of the water until you can see how wet the dough will be. Gluten-free flour absorbs moisture from the air and too much water can ruin a recipe. The dough needs to be firm enough to roll out with a rolling pin without sticking. It is important to tightly pack the cinnamon rolls into the pan, otherwise, they may become too firm. A warm towel placed over the pan during the rise phase is important. A good way to warm a towel is to place a wet, cotton dishtowel into the microwave for 40 seconds. Place the towel over the pan of cinnamon rolls and then cover with another towel or a piece of foil. This will allow for a nice rise. Good luck. Karen Robertson Cinnamon Rolls Makes nine 2-inch rollsEvery now and then you must treat yourself to a cinnamon roll! Packing them tightly into a baking dish helps to keep them moist throughout. Adapted from Wendy Warks Living Healthy with Celiac Disease (An Affect, 1998). 1 recipe Workable Wonder Dough 3 tablespoons butter, melted 2/3 cup brown sugar 3 tablespoons ground cinnamon ½ cup raisins 1 1/3 cups confectioners sugar 3-4 tablespoons milk Butter an 8-inch round cake pan. Roll out dough to a 9 x 18-inch rectangle, approximately ½-inch in thickness. Brush dough with 3 tablespoons melted butter. Sprinkle sugar, cinnamon, and raisins evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into 9 equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour. Bake at 400F. for 15-20 minutes. While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Drizzle mixture over hot, baked cinnamon rolls.
  15. This recipe comes to us from Valerie Wells. Filling: 1 or 2 tablespoons coconut oil or other cooking oil 1 pound ground pork ½ pound peeled shrimp, chopped ½ chopped onion 4 to 6 cloves garlic, minced 2 to 3 carrots, shredded or chopped ½ head cabbage chopped Sun Luck sesame oil gluten-free soy sauce (optional) Salt and pepper to taste Directions: Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking). Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while. Dont fry them for Spring Rolls. For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce. Sweet, Hot and Sour Sauce Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds if desired. Also be aware that this sauce gets hotter as it sits.
  16. This recipe comes to us from Nisla Whetstone. Filling: 1 pound ground pork ½ head cabbage, thinly sliced 4-6 carrots, grated 1 onion, diced 1-2 garlic cloves, minced salt pepper 12 ounce package round gluten-free rice paper wrappers (about 30 wraps). Directions: Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.
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