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Found 5 results

  1. Hello everyone. Gotta question for you about oats. Oats that are not certified gluten free and that are processed on the same equipment that wheat is, does that guarantee you'll get sick if you eat them? Does toasting oats reduce or eliminate the effect gluten has on a person with celiac disease? Thanks!
  2. At this point, there are lots of gluten-free crackers on the market. While many of them taste great, a lot of them contain soy, corn starch and/or rice flour, which can be problematic for some people. Additionally, not all of them are Kosher. Absolutely Gluten-Free Toasted Onion Crackers not only taste great, but they're Kosher, gluten-, corn-, rice- and soy-free as well. Having these crackers around the office has been great. They remind me of water crackers: they have that light, airy, crispy texture that makes them just perfect for overeating. These crackers are more flavorful though, which I would partially attribute to them being made primarily from tapioca and potatoes. They also have a subtle stone-baked flavor that complements the toasted onion well. I have enjoyed these both out of the bag (eaten by the handful), and with soft cheese. They're a yummy, adaptable snack and I highly recommend them. Order them online at GlutenFreeMatzo.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  3. Gluten-Free Serves 4 Ingredients 1 cup cashews 1 cup arugula, chopped 1 cup fresh spinach 1 tsp. balsamic vinegar 1 Tbsp. lime zest 2 Tbsp. freshly squeezed lime juice 1/3 cup fresh parsley, chopped 2 ripe avocados, peeled, pitted and cored 1/4 tsp. paprika 1/4 tsp. sea salt 1/4 tsp. freshly ground white pepper Fresh cilantro, to garnish 8 slices gluten-free bread, toasted 1 lb. sliced chicken, sliced into 1/4 inch pieces Directions Combine all ingredients (except bread and chicken) in a food processor; process until smooth. Transfer to a serving bowl, spread atop a piece of gluten-free toast with a few slices of chicken. Remaining guacamole can be served at room temperature or chilled with gluten-free crackers, pretzels or crudites. Enjoy!
  4. The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite. Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes. Ingredients: 1 ½ pounds green beans 1/3 cup minced shallots 2 tbsp chopped mint 1/3 cup dried cherries ½ cup toasted slivered almonds 1/3 cup extra virgin olive oil 3 tbsp plus 2 tsp red wine vinegar 1 ½ tsp kosher salt 1 tsp sugar Preparation: Cherry vinaigrette can be made up to one day ahead. Keep covered and chilled; bring to room temperature before re-whisking to serve. In a small bowl, whisk together olive oil, shallots, red wine vinegar, mint, salt and sugar. Stir in cherries and set aside. While a large pot of water comes to a boil, fill a large bowl with ice water and set aside. Add beans to boiling water and let cook until tender and crisp, no more than 5 minutes. Drain and transfer beans to the ice bath to cool. Drain once more. Toss cooled beans with the cherry vinaigrette and almonds. Sprinkle with black pepper and serve on a platter.
  5. Quinoa is the perfect gluten-free grain. Full of protein and fiber, this delicious ancient grain serves as the ideal base for Thanksgiving stuffings and salads. Here is a recipe that was modified from the "More Than Gourmet" website. Ingredients 2 Tablespoons vegetable oil 1 medium onion, finely chopped 1 large rib celery, finely chopped 1½ cups uncooked quinoa, rinsed 1½ oz. Glace de Volaille Gold + 2 cups hot water (or two cups chicken or turkey stock) ½ cup orange juice ½ cup dried cranberries ½ cup chopped pecans, toasted Grated zest of 1 orange 3 Tablespoons finely chopped flat-leaf parsley salt and freshly ground black pepper to taste Preparation Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the diluted Glace de Volaille Gold and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.
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