Jump to content
  • Sign Up

Search the Community

Showing results for tags 'strawberry'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • Recipes by Continent / Country
    • Biscuits, Rolls & Buns (Gluten-Free Recipes)
    • Noodles & Dumplings (Gluten-Free Recipes)
    • Dessert Recipes: Gluten-Free Pastries, Cakes, Cookies, etc.
    • Bread Recipes (Gluten-Free)
    • Flour Mixes (Gluten-Free)
    • Kids Recipes (Gluten-Free)
    • Snacks & Appetizers (Gluten-Free Recipes)
    • Muffins (Gluten-Free Recipes)
    • Pancakes (Gluten-Free Recipes)
    • Pizzas & Pizza Crusts (Gluten-Free Recipes)
    • Soups, Sauces, Dressings & Chowders (Gluten-Free Recipes)
    • Cooking Tips
    • Scones (Gluten-Free Recipes)
    • Waffles (Gluten-Free Recipes)
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
  • Celiac Disease & Related Diseases and Disorders
  • Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 12 results

  1. Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve.
  2. Celiac.com 05/31/2017 - Anyone who has ever been to Mexico or to a good Taquería likely knows the joys of a good aqua fresca. For those who don't know, aqua fresca is a delicious fruit beverage, not unlike lemonade, but made with fruits like pineapple, strawberry, lime, hibiscus, and cantaloupe. Simple, delicious and thirst-quenching on a hot day, or with a spicy meal, aqua fresca is sure to please both kids and grown-ups. This version is made with strawberries, which makes it aqua de fresas. Ingredients: 4 cups strawberries, sliced 1 cup white sugar 8 cups cold water 2 limes, cut into wedges Directions: In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours. Pour the strawberry mixture into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add 7 cups of cold water to the blended strawberries and mix well. Chill in fridge first for 30 minutes, or pour over ice and serve garnished with lime slices or mint leaves.
  3. Celiac.com 11/30/2016 - A recent trip to the supermarket revealed how often "fake" strawberries are used in breakfast and snack bars. Cereals have even added "strawberries" to many favorite choices. These products are NOT made from dried strawberries. The ingredient label reads: "strawberry flavored fruit pieces (sugar, cranberries, citric acid, natural and other flavors...". The fruit pieces are sugar flavored cranberry skins that previously sold as pig food and offer no nutritional benefit except calories. This fruit fraud is not unique to strawberries. Blueberries in a national brand bar are described as "blueberry flavored fruit pieces (sugar, cranberries, blueberry juice from concentrate, grape juice for color...". The same brand of cereal lists blueberry flavored bits (sugar, corn syrup, corn cereal, modified wheat starch, modified corn starch...cellulose gum, red #40,blue #2, green #3, blue #1). No blueberries are listed as an ingredient! Snack and breakfast bars are convenient and can be made with healthy gluten-free ingredients like brown rice, hemp and coconut flours. A quick visit to the health food section of the supermarket or local health food store can yield the ingredients in this quick and easy snack bar recipe. For those wanting enough bars to last the week, double the recipe and store them in the refrigerator. Strawberries are a popular fruit to include in bars and cereal because calorie for calorie they have 2 times more potassium than a 7-inch banana and twice as much iron as raisins. When it comes to selecting strawberries, raw ones have twice as much vitamin C and folate as frozen ones. So when they are abundant during strawberry season, enjoy them raw or in this bar recipe. Gluten-Free Strawberry Breakfast Bars Ingredients: 3 tablespoons butter or coconut oil, melted 1 1/2 cups chopped fresh strawberries 2 tablespoons honey 3 tablespoons water 1 tablespoon cornstarch or arrowroot 1/2 cup brown rice flour or 1/2 cup hemp hearts or powdered hemp 1/4 cup coconut flour 1 tablespoon date sugar or sugar substitute 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 3 to 4 tablespoons orange or apple juice Directions: Melt butter in a 9-inch square baking pan while preheating the oven to 375F. Combine strawberries, honey, and 2 tablespoons of water in a saucepan. Bring to a boil, then reduce heat to simmer. Cook until strawberries are soft and can be mashed with a fork. Dissolve cornstarch in 1 tablespoon of water. Add to strawberries and stir until thickened. Cool. Make crust by combining the rest of the ingredients, including the butter. Stir to form the dough. Press 2/3 of the dough onto an oiled baking pan. Spoon strawberry filling over the top. Crumble remaining dough over the filling, pressing gently into the filling. Bake for 20 minutes. Cool. Cut into 12 bars. Calories per bar 122; Protein 3g; Carbohydrates 18g; Fat 5g
  4. Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store. Fresh Strawberry Pie (Gluten-Free) Serves 7 Gluten-Free Pie Crust Ingredients: 1 ½ cup white rice flour ½ cup tapioca flour 1 teaspoon baking powder 1 teaspoon xanthan gum 1 cup melted margarine ½ cup ricotta cheese ½ cup sour cream Directions to make the crust: Sift together the dry ingredients. Mix together the margarine, cheese, and sour cream. Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle. Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking. Bake at 400 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling. Fresh Strawerry Filling: 1 quart fresh, organic strawberries ½ cup sugar ½ teaspoon salt ½ cup water 1 ½ tablespoon cornstarch 1 8 ounce package cream cheese, softened 3 tablespoons sugar To make the filling: In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil. Cook 3 minutes. Remove from heat. Mix cornstarch and remaining water. Add to sauce pan. Return to heat. Stir until thickened, about 2 minutes. Allow to cool. Mix into remaining fresh berries. Assembly: In a separate bowl, mix cream cheese and sugar. Spread cream cheese mixture on the bottom of the cooked, cooled pie crust. Add berry mixture on top. Chill in the refrigerator until firm. Happy Summer!
  5. Celiac.com 07/15/2014 - The heat of summer begs for something cool and refreshing. Having something familiar, yet a little off-beat can help too. This recipe delivers a tasty, thirst-quenching strawberry lemonade with a dash of mint. It's the perfect thing on a hot day. Ingredients: 1 bunch of fresh mint 1½ quarts fresh cool water 2 pints fresh strawberries, washed and hulled 1 pint fresh lemon juice (about 12-15 lemons) 1 cup sugar, to taste Directions: Put water in a pitcher or container and add sugar. Allow sugar to dissolve, stirring as needed Place strawberries and lemon juice into a blender and blend well. Add more or less strawberries as desired. Sweeten or dilute as needed. Muddle sprigs of mint into tall glasses, and add ice and lemonade. Serve cold.
  6. I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar. That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture. I came away from that dinner thinking that I'd have to try my hand at making a strawberry version. This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor. Ingredients: 1½ pounds ripe strawberries, hulled and sliced 2 tablespoons granulated sugar ¼ cup confectioners' sugar 1 pint heavy cream or whipping cream 2 tablespoons white sugar 6 egg whites Directions: Clean, hull and slice strawberries. Be sure to save 6-8 strawberry slices for garnish. In a medium bowl, finely chop half of the strawberries, but leave some chunks. Stir in sugar. Allow chopped berries to macerate in the granulated sugar for 20 minutes or so. In a chilled bowl, whisk cold cream until stiff peaks form. Be sure to reserve a bit of the whipped cream if you plan to garnish. In another chilled bowl, whip egg whites until stiff peaks form. Pureé the remaining strawberries together with the confectioners' sugar in a blender. Fold whipped cream into pureéd strawberries. Fold egg whites into strawberry and whipped cream mixture, and chill for 20 minutes or so. Arrange the macerated strawberries at the bottom of 6-8 chilled glasses. Fill the glasses with a thick layer of the strawberry cream. Top each with whipped cream, as desired, and/ or a strawberry slice. You can serve immediately, or refrigerate for up to a few hours. You can substitute an equal amount of raspberries, blackberries, or other berries in place of strawberries.
  7. Fruit soups offer an easy way to bring a splash of excitement into your summer meals. This light, refreshing strawberry soup is spiced with just a hint of cardamom, that makes for an exotic appetizer or a snack that you and your guests are sure to love. Ingredients: 2 pints strawberries 2 cups plain yogurt or creme fraiche 1/2 cup orange juice 1 teaspoon lemon juice 1 squeeze of lime 1/2 cup white sugar 1/2 cup water 1/8 teaspoon ground cardamom Fresh mint sprigs for garnish Directions: In a blender, combine the strawberries, yogurt or creme fraiche, orange, lemon and lime juice, sugar, water and cardamom. Blend until well smooth. Chill and serve with mint sprigs as garnish.
  8. Homemade strawberry shortcakes remind me of being a kid. I loved eating the strawberry shortcake while the homemade biscuits were still warm. This recipe is sure to satisfy your craving for real strawberry shortcake, not the spongy kind you buy at the store, but the southern home-style kind. Of course, good luck finding gluten-free strawberry shortcakes this good anywhere else. This recipe is gluten-free, nut-free and egg-free. Strawberry Shortcakes (Gluten-Free) Serving size: Makes 9 shortcakes Strawberry Topping Ingredients: 3 baskets organic strawberries ¼ cup granulated sugar- to taste To make strawberry topping: Remove the stems from the strawberries. Slice into thin (¼ " to â…›") slices. Put into a large bowl. Add sugar and mix into the strawberries. Set aside at room temperature. After the strawberries have been sitting for about 30 minutes, take a fork and mash them a little- just enough to get more juice out of them. Homemade whipped cream Ingredients: Small box whipping cream 2 drops gluten-free pure vanilla extract 1-2 teaspoons sugar To make whip-cream: Whip the cream thoroughly. Add two drops of vanilla and 2 teaspoons of sugar, or to taste. Cover and store in the refrigerator until you are ready to use. Gluten-Free Biscuit Ingredients: 3 cups gluten-free all purpose flour 1 ¼ Tablespoons gluten-free baking powder ¼ teaspoon salt 3 Tablespoons granulated sugar 1 ¼ teaspoons vanilla extract 12 Tablespoons cold unsalted butter, cut into small pieces 1 ¼ cups heavy cream To Make Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl. Mix with a fork to blend. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a separate bowl. Pour the cream mixture into the flour mixture and mix with a fork until the dough is evenly moistened and just combined. It will be dry and choppy. Gently knead by hand to create a loose ball. Turn the dough out onto a lightly gluten-free floured cutting board and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, approximately 20 minutes Serving suggestion: To serve strawberry shortcakes, split a biscuit in half. Ladle strawberries over the biscuit. Add whipped cream and dig in!
  9. Pavlova is a dessert with a meringue base that was created in honor of the ballet dancer Anna Pavlova when she was touring in New Zealand and Australia. The main ingredient that separates pavlova from a normal meringue, is the addition of cornstarch and vinegar to the egg white mixture. The cornstarch, egg and vinegar creates a chemical reaction which results in a fluffy, marshmallow center. Strawberry Pavlova Cupcakes (Gluten-Free) Ingredients: 1 cup fresh (organic) strawberries, cut in bite size pieces 2 tablespoons sugar 4 egg whites, at room temperature (they will separate easier if they are cold) 1 cup superfine or regular sugar 1 2/3 teaspoons gluten-free vanilla extract 2 tablespoons gluten-free cornstarch 2 teaspoons gluten-free rice wine vinegar 1 cup heavy whipping cream 1 tablespoon confectioner’s sugar To Make: Preheat oven to 300 F degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside. In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined. Spoon meringue mixture into prepared muffin liners until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks. Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty. Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools. Whip cream together with confectioner’s sugar and 2/3 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries. *Tip: Strawberries can be substituted for kiwi, raspberries or any fruit you prefer.
  10. This recipe comes to us from RissaRoo in the Gluten-Free Forum. Ingredients: 1 ½ cups white rice flour ¾ cups tapioca flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder 1 teaspoon xanthan gum 4 eggs 1 ¼ cups white sugar 2/3 cup mayonnaise 1 cup milk 2 teaspoons gluten free vanilla extract ½ cup Hershey's Strawberry Milk Mix Frosting Ingredients: 2 boxes cream cheese 2 cups powdered sugar 2 teaspoons gluten free vanilla Filling and Topping Ingredients: Strawberries, raspberries, sparkling clear sugar crystal decorations, leaf garnish Directions: The Cake: Preheat over to 350 degrees F. Grease 2 round pans. Mix the dry ingredients except for the sugar in one bowl, mix eggs, sugar, vanilla, Strawberry milk mix and sugar in a different bowl until well combined. Add the flour mixture a bit at a time, alternating with the milk. Pour mixture into pans, bake for 25 mintues our until a toothpick comes out clean. While the cakes cool, cut up strawberries. Do about 2 cups of strawberry chunks for the center of the cake, and then slice up some strawberries in thin slices for the decorations. Frosting: Mix 2 boxes softened cream cheese well, add the sugar and vanilla and whip until fluffy. Put it together: Place one cake layer on platter. Add a layer of frosting, and then a layer of cut berries over the frosting. Place second layer on top, and frost the top and sides of the cake. Starting in the center, place a whole berry in the middle and four cut berries at the sides like petals. Add cut berries around the center in a petal formation. Stick cut berries around the sides of the cake as shown in the photo. Add cut berries along the sides of the top of the cake at regular intervals and then place raspberries in between them as shown. Garnish with non-toxic leaves and sprinkle with crystal sugar....it's ready for the candles!!!
  11. Pie Ingredients: 2 ½ cups coarsely chopped strawberries (or 2 cups strawberries + ½ cup blueberries) ¼ cup sliced strawberries 1 cup chopped, dried dates or figs 1 ½ bananas, ripe and mashed 2 Tbs. light agave nectar or honey ¼ cup Jules Gluten Free All Purpose Flour* (*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty. The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.) Crust Ingredients: 1 ½ cups finely chopped pecans 1 ¼ cup chopped, dried figs or dates 1 tsp. gluten-free vanilla extract Directions: Preheat oven to 350 F. Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor. Press the mixture into the bottom and sides of a pie plate and set aside. Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries. Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.
×
×
  • Create New...