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Found 7 results

  1. chefkaren71

    whipped potatoes

    Can't help but post. We have laughed about it all weekend. I was contacting catering services and inquired about gluten-free options. I asked about the mashed potatoes, wanting to know if real potatoes, flakes or is anything added to them. When he said real potatoes and nothing added, I said great that is one thing I can eat. He proceeded to tell me "No, I whip my potatoes instead of beating them. This process causes them to become gluten containing." Can you believe this? So, is this guy totally nuts or since there are things that start non gluten-free and end up gluten-free (bourbon sauces, etc) is there a way for it to go in reverse? It has become a standing joke at this point but thought I'd share so we all could have a good laugh.
  2. A little sinful? Perhaps. But, I believe everyone needs a few desserts under their belt if for no other reason than to break out on a rainy day. Homemade chocolate pudding is a nostalgic must-have and naturally gluten-free. Superfine sugar isn’t crucial, but it’s smoother and melts easier. The vanilla gives the whipped cream a little boost and can be made a few hours ahead of time. The pudding can be made up to 1 day ahead, but both are best served fresh. Ingredients: 1 ½ cups bittersweet chocolate chips 2 egg yolks 2 tablespoons butter, room temperature 1 cup whipping cream 2 tablespoons cornstarch ¼ teaspoon salt 2 teaspoons plus ¼ teaspoon vanilla extract 2 ½ cups whole milk ⅓ cup sugar, divided (superfine sugar if available) Directions: In a medium saucepan, whisk together all but 1 tablespoon of sugar with cornstarch and salt. Whisk in ½ cup of milk and egg yolks until smooth. Slowly add the remaining milk and bring to a boil, stirring constantly so not to boil over. Remove from heat and stir in chocolate chips, butter and ¼ teaspoon vanilla. Stir together until melted and smooth. Pour pudding into 6 ramekins or small bowls, or 1 large bowl and cover. Chill for at least 3 hours, but up to a day. For topping, beat cream and the remaining sugar and vanilla with an electric mixer until peaks form. Serve pudding with a dollop or two of whipped cream.
  3. This is a recipe that you can't go wrong with. Easy to make, lightand healthy, no refined sugar, gluten, eggs, or dairy. What awonderful way to use all the berries that are popping up this summer.Try this recipe as it is written, or substitute with whatever berriesare abundant in your area. Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free) Blueberry Filling Ingredients: 6 cups blueberries ¾ cup honey 2tablespoons + 1 teaspoon arrowroot powder ¼ cup water 2teaspoon lemon juice 2 teaspoon coconut oil ½ cup raspberriesfor topping pinch salt To make filling: In a large saucepan, mix blueberries, honey, and salt. Add waterto arrowroot powder in a small bowl and blend. Add toblueberry mixture; blend. Stirring often, cook over medium-high heatuntil mixture is bubbly and arrowroot-water mixture turns blueberrycolor, about 2 to 5 minutes. Stir in lemon juice and coconut oil. Cool slightly and pour into your already prepared pie crust. Chill at least an hour. Serve with honey whipped cream. Honey Whipped Cream Ingredients: 1 cup coconut “cream,” from a chilled can of full-fat coconutmilk ¼ cup honey To make whipped cream: The day before you plan to make this pie, chill one can of coconutmilk, your mixing bowl, and beaters in refrigerator. Skim about onecup of the “cream” off the top. Add the coconut cream to achilled bowl. Whip coconut cream with chilled beaters until it reaches itswhipped cream state. Gradually add honey. Whip again until it turnsto whipped cream with at least soft peaks remaining when you stopwhipping. Spoon onto chilled pie, leaving a perimeter of blueberriesexposed. (Chill whipped cream if you are not topping your pieimmediately.) Top whipped cream with raspberries. Raw Nut Crust: The following raw crust recipe is ahealthy alternative to flour crusts. However, you can use yourfavorite crust for this recipe and it will be just as good. Crust Ingredients: 2 cups finely ground raw soaked almonds ⅓ cup honey (or agavenectar) To make crust: Combine 2 cups finely ground raw almonds and ⅓ cup honey inmixing bowl. Press into lightly greased 5-inch pie dish. To Assemble Pie: Fill pie crust with berry filling and top with honey whipped cream and berries. Serve chilled and enjoy a little piece of heaven!
  4. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 2 large organic eggs ¾ cup light brown sugar Pinch salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger Pinch nutmeg 1 teaspoon rum extract 1 teaspoon vanilla extract 1 can pumpkin puree 1 can evaporated milk (or substitute as your diet requires) ¾ cup gluten-free polenta 1 ½ cup water Heavy cream Maple syrup Directions: Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan. In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps. Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set. I think this should be served warm. With maple whipped cream.
  5. Ingredients: 1 cup milk 3 tablespoons sweet rice flour ½ cup white shortening/Crisco ½ cup butter or margarine 1 cup sugar 1 teaspoon vanilla Directions: Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.
  6. Sift dry ingredients: 1 ½ cups Asian glutinous rice flour (it is gluten-free!) 2 teaspoons gluten-free baking powder ¼ teaspoon salt Whip until stiff: 1 cup cold whipping cream Then add: 2 eggs 1 cup sugar 1 teaspoon gluten-free vanilla and continue beating until it is no longer gritty. Directions: Preheat oven to 350F. Grease an 8 x 12 inch pan. Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.
  7. This recipe comes to us from Catherine Walton. 1 ½ cups cashews: grind in blender 1 cup water: add to cashew mix, and blend until creamy 1 cup oil: add in a very slow stream, with blender running ¼ cup maple syrup or honey: add ½ teaspoon vanilla or almond extract (gluten-free brand): add A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend. 1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.) Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)