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Found 9 results

  1. This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt ½ cup shredded sharp cheddar cheese ¼ cup butter, softened (optional--makes a very fattening biscuit!) ********************************** Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder Directions: Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination. Makes 6-8 large biscuits.
  2. Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please. Ingredients: 4 boneless pork chops, trimmed 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ cup gluten-free beef broth ¼ cup gluten-free soy sauce 2 tablespoons brown sugar 2 teaspoons vegetable oil ¼ teaspoon red pepper flakes 2 teaspoons cornstarch Black pepper, to taste Directions: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot pan for about 5 minutes on each side. Remove browned chops to a plate. Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens. Pour sauce over chops to serve. Top with black pepper as desired.
  3. This recipe comes to us from “hangininthere” in the Gluten-Free Forum. Makes one 16" crust or two smaller crusts - foldable floppy and not crispy. Ingredients: 2 tablespoons rapid rise yeast 1 1/3 cup warm milk 1 teaspoon sugar 1 1/3 cup brown rice flour 1 cup tapioca flour 2 teaspoons guar gum 1 teaspoon salt 2 teaspoons unflavored gelatin powder 2 teaspoons dried Italian seasoning 2 teaspoons olive oil 2 teaspoons apple cider vinegar Directions: Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well. Butter and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan - sprinkle top of dough with flour so dough doesnt stick to your hands as youre shaping pizza. Rub olive oil on top of patted out crust. Bake plain un-topped crust for 10 minutes. Remove from oven and add toppings. Return to oven and bake for another 20 minutes.
  4. Nachos are one of may favorite snacks to make at home. Nachos are versatile, easy to make, and sure to please most eaters. They can be easily adapted to include myriad ingredients. This recipe delivers restaurant-style chicken nachos that will have your guests asking for more. Ingredients: 4-6 ounces whole chicken breast, cooked and shredded 16 ounces tortilla chips 4 ounces Cheddar cheese, shredded 4 ounces Monterey Jack cheese, shredded 4 ounces black olives, pitted, sliced, strained 2 ounces crumbled Cotija cheese ½ large tomato, diced 1 cup salsa of choice 1 avocado, skinned, pitted and sliced 1 can refried beans (I use Goya, but any brand works) 2 cloves garlic, crushed 6 green onions, sliced, white parts and tops separated 3 tablespoons animal lard (use vegetable oil if you like) salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). In a small sauce pan, warm the beans gently over low heat. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in lard until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet or baking dish. Spread beans over the chips and top with the chicken mixture. Top with Cheddar and Monterey Jack cheeses, tomato and olives. Bake for 10 minutes, or until cheese has melted. Remove from heat and sprinkle with sliced avocado, Cotija cheese, and chopped green onion tops before serving.
  5. This recipe comes to us from Chris Kranzler. This is a deliciously different fruit cake, packed with glace fruit, dried fruit and nuts and is delicious and easy to bake wheat/gluten free! I have had loads of comments about this cake from my American friends who dont believe any fruit cake can be delicious - but they have all agreed this one IS DELICIOUS!!! I use it as an English Christmas cake and decorate it with marzipan and icing, but my family love it also as is and eat it sliced any time of the year. 8 oz glace cherries 2 oz chopped candied peel 3/8 cup rum or orange juice 1 teaspoon butter freshly grated rind of one lemon ½ cup seedless raisins 7 oz stoned dates, chopped 5 oz walnuts, chopped 5 oz almonds, chopped 1 cup gluten free flour - any combination will work, I use Bette Hagmans bean flour mix or her feather light rice flour mix. ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 4 eggs, beaten well Put the cherries and candied peel in a bowl and cover them with rum or orange juice. Leave to soak for 30 minutes, stirring occasionally. Drain the cherries and candied peel, and reserve the rum or orange juice. Preheat the oven to cool 300F (Gas Mark2 or 150C). Grease a deep, loose-bottomed 8in cake tin (a large loaf tin works too), line it with greaseproof or waxed paper and grease that as well. In a large mixing bowl, combine the cherries, candied peel, lemon rind, raisins, dates, walnuts and almonds with a wooden spoon. Sift the flour, sugar, baking powder and salt into the bowl and mix well so that all the fruit is covered with flour mixture. Lightly stir in the beaten eggs and be careful to not over mix. Spoon the mixture into the prepared pan. Place the cake in the oven and bake for 1 ¾ to 2 hours, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil. Remove the cake from the oven and pour on the reserved rum/orange juice while the cake is still very hot. The rum will make the cake sizzle and glaze the top nicely, the orange juice does not sizzle quite so much but still gives a nice glaze and seal. Leave the cake to cool in the tin for 30 minutes. Transfer to a wire rack and leave to cool completely. When cold remove the greaseproof or waxed paper. Voila - a great fruit cake which can either be eaten as is, or to make a English Christmas cake iced with marzipan and royal icing!!
  6. I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.
  7. June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying. French Style Custard Filled Eclairs (Gluten-Free) Ingredients - Dough for eclairs 1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling 1 cup milk 1 cup half & half Large (moist) vanilla bean scraped, or teaspoon vanilla 5 egg yolks 1/3 cup sugar 1/4 cup cornstarch 2 tablespoons butter cut into pieces Ingredients - Chocolate Glaze 1 cup cream 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips 1 tablespoon butter 1 teaspoon light corn syrup (or agave) Directions – For the Dough In a good size saucepan heat the milk, water, sugar, salt and butter. Bring to a light boil. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more. Dump the ball of dough into a large bowl or stand mixer. Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine. Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled. Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream. Directions - Pastry Cream Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up. Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat. Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping. Directions - Chocolate Topping Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day. Bon Appetit!
  8. Rich soups are a winter staple in many parts of Italy. This version brings together rice, chicken stock, cream, sausage and vegetables for a culinary delight. This delicious, rich, hearty, Italian style soup is perfect for winter, great for guests, and sure to delight palates to the last bite! Ingredients: 2 quarts gluten-free chicken stock 2 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons onion, chopped 2 - 3 carrots, sliced 4 links gluten-free Italian sausage, sliced 1 teaspoon dried oregano 1 tablespoon dried basil ¼ cup chopped fresh parsley 2 cups uncooked white rice ½ cup heavy cream Preparation: Heat oil in a large pot over medium heat. Sauté garlic and onion for until soft. Add the sausage, and cook until well-browned on all sides. Add the chicken stock, oregano, basil and parsley. Bring to a boil, then reduce heat to low and simmer for 1 hour. Add the rice and carrots, and simmer another 30 minutes or so, until rice is tender. Lastly, stir the cream until blended well. Remove from heat and let soup cool slightly before serving.
  9. Gluten-free snacks are improving exponentially, and I just found the proof after sampling New York Style Risotto Chips in the Parmesan and Roasted Garlic flavor. If you are looking for a healthy, tasty alternative to gluten-free snacks, look no further. Not only are these chips satisfying in that crunchy way chips should be, they are also full of flavor! Each Risotto gluten-free chip is packed with real Parmesan cheese that you can taste in every bite. The hint of garlic is not overwhelming and adds a nice accent to the Parmesan flavor. Risotto chips come in a convenient 5 ounce bag, making it easy to grab a bag for a quick snack, or a couple bags to share at any event or gathering. The flavor is fully satisfying alone, but the chips also hold up very well when used for scooping into your favorite sauce or dip. These all natural chips are made with whole grain brown rice flour. Each serving comes packed with 11 grams of whole grains, and zero grams of trans fat, making them a healthier choice for flavorful, gluten-free snacking. For more information on this product, and other risotto chip flavors, please visit their website at: www.newyorkstyle.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.
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