Gluten Free-Living with Crohn's & Celiac for the Planet [Archive]

Blaze

11-29-2009, 12:45 PM

Gluten-Free, Dairy-Free Pumpkin
Coconut Pie

Makes One 9-Inch Pie

Don’t like coconut? Use 1¾ cups heavy cream or milk of choice (rice, soy, hemp, nut milk) in place of the coconut milk and omit the toasted coconut. If making the crust recipe without coconut, omit the coconut flour and increase the gluten-free All-Purpose Flour Blend by ¼ cup, as instructed.

Pumpkin Filling

¾ cup light brown sugar, packed
1 tablespoon cornstarch or potato starch
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs*
1 (14-ounce) can coconut milk
1 (15-ounce) can pure pumpkin puree
½ cup sweetened flaked coconut, lightly toasted, coarsely chopped in a food processor
1 9-inch gluten-free pie crust, par-baked (recipe below or use a commercial brand)

Preheat oven to 425 degrees.
Combine sugar, cornstarch, salt and spices.
In a separate bowl, beat together eggs and coconut milk. Add pumpkin and beat well.
Add sugar mixture to pumpkin mixture and beat to combine.
Sprinkle flaked coconut over the bottom of a par-baked gluten-free, dairy-free crust. (Reserve 1 tablespoon coconut for garnish, if desired.) Pour the pumpkin mixture into the pie shell.
Bake the pie in preheated oven for 15 minutes.
Lower the temperature to 350 degrees and bake an additional 40 to 50 minutes or until a knife inserted in the center comes out clean.
Remove the pie from the oven and sprinkle remaining coconut over the top, if desired. Let cool on a wire rack for 2 hours. Serve or refrigerate until used.
*Tip: For Egg-Free Pumpkin Pie, replace the 3 eggs with ¾ cup pureed silken tofu (about 7 ounces or half a package); increase the cornstarch to 2 tablespoons and reduce the coconut milk by ¼ cup. Proceed with the recipe as instructed.

Gluten-Free Pie Crust
Makes One 9-Inch Pie Crust

1¼ cups gluten-free All-Purpose Flour Blend
¼ cup coconut flour or ¼ cup additional gluten-free All-Purpose Flour Blend
1 teaspoon xanthan gum
¾ teaspoon salt
1 tablespoon sugar
½ teaspoon baking powder
1 teaspoon agar powder** or 1 additional teaspoon xanthan gum
6 tablespoons cold butter or non-dairy substitute, cut into small pieces
3 tablespoons shortening
3-4 tablespoons cold water, divided
1 teaspoon cider vinegar

Place the first seven ingredients in the bowl of a food processor fitted with the steel blade. Pulse to combine.
Add the butter (or non-dairy substitute) and shortening and pulse until mixture resembles coarse meal.
Add half the water and all the vinegar and process until mixture begins to form a ball. Add remaining water, a little at a time, until dough forms a ball.
Remove dough from the bowl and pat it into a disk between two sheets of plastic wrap. Roll it into a 12-inch circle. Remove the top sheet of plastic wrap and gently turn the crust over onto a 9-inch pie pan. (It may crack or break in places but it will easily pat back into place.) Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil. Prick the bottom of the crust several times with a fork. Freeze the crust for 15 minutes while preheating the oven to 375 degrees.
Line a baking sheet with aluminum foil. Set the pie crust on the baking sheet and bake in preheated oven for 15 minutes. Remove from the oven and raise the temperature to 425 degrees, in readiness for baking the pumpkin pie.
**Tip: Agar, also called agar agar, is a gelatin made from seaweed that gives body and strength to pie crust. It is sold in natural food stores. If you omit the agar in this recipe, double the amount of xanthan gum used to a total of 2 teaspoons.

Each serving contains 452 calories, 28g total fat, 19g saturated fat, 0g trans fat, 105mg cholesterol, 48g carbohydrate, 446g sodium 4g fiber, 5g protein.

Living Without’s Gluten-Free All-Purpose Flour Blend

1 cup rice flour (white or brown)
½ cup tapioca starch/flour
¼ cup cornstarch or potato starch

Blend ingredients until well combined. Refrigerate in a tight-fitting container until used.

This recipe by Living Without food editor Beth Hillson was published in the December/January 2009 issue of Living Without magazine

violaine

11-29-2009, 01:00 PM

dear Blaze,

thank you for starting this thread :dogwalking:

here are some recipes for you- and if you are a vegan, subsitutions can easily be made [carob instead of chocolate; soy, coconut, almond milks et c., in place of cow's milk]. i think i do conversions/subsitutions in my sleep by now.

http://www.fitnessandfreebies.com/celiac/

one thing i've become accustomed to in working with wf/gf flours, is being mindful of generous moisture ratio- either flax meal [which can help if you would like to reduce the amount of oil added to recipe], and/or extra than a typical non-wf/gf recipe calls for with soy/coconut/almond milk. usually, the batter for a cake i bake will be much looser than if i am baking one for someone not on wf/gf diet.

my neighbour is diabetic, and his sugar will rise if he consumes most desserts. i think certain flours may help to balance a recipe considerably- protein-to-carbohydrate, especially with soy, fava, buckwheat, and chickpea.

this site further discusses wf/gf lifestyle:

http://chowhound.chow.com/topics/548293

all the best to you, Blaze :frog:

belle

Blaze

11-29-2009, 01:30 PM

in place of cow's milk]. i think i do conversions/subsitutions in my sleep by now.
~big smile~ You have that problem too huh? lol, I think we need to make a thread on sleep talking. :sheep::sheep::sheep:
Thank you so much for sharing, I know that you are very knowledgeable on this topic so I look forward to hearing more from you!
Yourrrrrrrrrrrrrrrrrrrrrrrrr Aweeeeeeeeeeesome!

Surayna

11-29-2009, 01:42 PM

I'm incredibly interested in this thread. I am not a die hard "Free" person, yet, but I do make many more conscious decisions than I used to.

I rarely do any dairy or meat, and I am trying to be very mindful of gluten. I'm having the hardest time with going gluten free. This thread looks like it will be a great place for me to learn.

Thanks!

Andrew, Jr.

11-29-2009, 01:51 PM

Thanks Blaze for this thread!

I am diabetic. However, I have lost weight, and have really changed what it is I am eating. I am more aware of what goes in food, and how things are made. I am now off insulen, and just on the pills. However, I have now cut out my pills, and am now just down to a half of a pill (.5mg). My goal is to be off all meds for diabetes once and for all. :happyjump:

I love to grill :bbq: , but am watching the salty foods, and the sugary miranades. I do notice when I have a flair-up of irritable bowel disease, I will smoke a cigar or pipe and that does settle it down for me right away. :cigar: :pipe:

Blaze

11-29-2009, 02:11 PM

Blaze

11-29-2009, 04:52 PM

Today I will start with Crohn's Disease & Ulcerative Colitis
Corhn's disease is named for Burrill Bernard Crohn after he and others described it in a published article in 1932. It is also referred to as ileitis. Crohn's disease is an inflammation of the digestive track. It occurs most frequently in the small intestine, although it can appear anywhere from the mouth to the anus. Crohn's and it's sister disease, ulcerative colitis, fall under the umbrella of inflammatory bowel disease (IBD). Crohn's and colistis share similar symptoms, but colitis differs in that it usually affects only the colon and rectum. IBD is a chronic disease and should not be confused with IBS (irritable bowel syndrome) which has some siilar symptoms. IBS does not have the serious complication of IBD, nor is it medically treated the same way.
Symptoms of IBD:
low-grade fever
fatigue
diarrhea
loss of appetite
abdoominal cramping and pain
weight loss
flatulence
blood in the stool
headaches
vomiting
Complications of IBD; Malbsortion (nutrients are poorly absorbed) -Steatorrhea (excess fat not absorbed, creating floating stool)-Peritonitis (intestinal wall leaks) - Stritures (partial obstrusction of the bowel)-Fistulas and abscesses (abnormal passages that lead from one loop to another or even to other organs)-Iron deficiency, Anemia and Malnutrition.

Possible contributing factors;
Smoking, oral contraceptive use, MMR vaccine (Measles-Mumps_Rubella), antibiotic use and zinc deficiency.
Theories of what causes Crohn's & Colitis;
Generic Factors: 20% of patients have a close family member w/the disease. It is more prevalent in those of European and Jewish descent.
Virus: or bacterium that causes the immune system to produce antibodies that attact the digestive track.
Enviromental Factors: The disease is found more frequently in industrialized nations and in those whose diet consist of high-fat and refined foods.

Surayna

11-29-2009, 11:37 PM

I hear you on the weight loss part Andrew. With in 5 months I have lost 72 pounds, I actually needed to lose it, but that was a bit much for such a short time. And yes, I will also include topic's on Diabetes as well. And you can share all your knowledge as well, especially the BBQ recipes.
And Dearest Surayna, welcome, and thank you for having an interest. I hope that we all can help each other, My wonderful and knowledgeable friend Belle has so much to share and like I said earlier, I look forward to hearing from her. Thank you all for joining in!

Blaze I am hovering between a loss of 35 and 40 lbs since August. Currently I appear to have hit a plateau on the weight loss, but I am also cheating on the gluten things a bit. The biggest thing I gave up, and now notice if I have it, is milk. Cow's milk disgusts me now... totally and completely. I've tried to replace alot of gluten with rice products, but I'm having a harder time doing that. It's a work in progress.

Thanks for starting this thread. I hope to learn lots.

Blaze

11-30-2009, 03:30 PM

Blaze I am hovering between a loss of 35 and 40 lbs since August. Currently I appear to have hit a plateau on the weight loss, but I am also cheating on the gluten things a bit. The biggest thing I gave up, and now notice if I have it, is milk. Cow's milk disgusts me now... totally and completely. I've tried to replace alot of gluten with rice products, but I'm having a harder time doing that. It's a work in progress.

Thanks for starting this thread. I hope to learn lots.

Surayna, How are you feeling about the weight loss, are you feeling more energetic or sluggish? It's good that you hit a plateau, I haven't hit one yet and it's pretty normal for me to lose 4 to 9 pounds weekly. I have slowed down, because I am finally starting to eat more, lol. I lost a lot earlier, because I was afraid to eat, in fear of hurting or going through the 5 days of suffering, so I chose not to eat. As for the cow's milk, there are a few options; Soy, they also come in many flavors now.
I personally like Almond milk <~ friends always tease, (since when do almonds have utters?) but if you like nuts, and are fond of almonds, give it a try. Crushed almonds or cashews are mixed with water to make a mild tasting milk, or you can actually grind the nuts to a fine powder and blend with water, you can add a banana and it becomes a delicious smootie.
They also have a rice milk, It has a floury texture and comes sweetened, unsweetened, and fortiefied with calcium, easy to digest and almost nonallergenic.
Going gluten free is difficult, I understand. I would also recomend not buying the already made breads, "You could tile your bathroom shower with them" or hurl it and knock someone out because there so hard. There are many pre-blends out there that you can buy and bake yourself. Or blend your own.
I will post in the future more on flour blends that will help.
Whatever you do, don't get dis-heartened, it comes with time, patience and practice. You can cheat, but eventually you will find a brand or mix that really makes your taste buds happy! Your on the right path... Good Job!!!
Thank you so very much for sharing!

Blaze

11-30-2009, 03:49 PM

By the way, here is a link to a magazine called Living without
http://www.livingwithout.com/
It has helped me.
There is also a book called The gluten,wheat & dairy free cookbook
by Nicola Graimes, excellent recipes that are simple and delicious!
I got it at Half Price Books for $5.98.

Blaze

11-30-2009, 06:02 PM

To all my friends, friends soon to be, and those who have passed, Everyone should dance the Pink Glove Dance And to those who are fighting Breast Cancer...
YouTube- Pink Glove Dance

violaine

11-30-2009, 10:49 PM

http://www.csaceliacs.org/gluten_grains.php

& recipes:

http://www.csaceliacs.org/recipes.php

hope you are all doing well :knitgirl: i love this thread, Blaze :dog:

violaine

12-02-2009, 11:07 AM

i found a non-vegan strudel recipe, but you could use earth balance and vegan cheese. i have not tried this recipe to know if it is a good one, however.

baking non-wf/gf, i love reaching the "windowpane" effect when i make homemade pastry for friends.

http://glutenfreesteve.wordpress.com/2009/09/13/gluten-free-strudel-dough/

Blaze

12-02-2009, 08:37 PM

:bigcry:Ok, I'm going to be honest. I had an attack today, and I'm sure if I had a cross-contamination of some kind of flour in something I ate.
Once again, the only way to explain the pain is someone using a pliers and wrapping barb-wire around my intestines and gal bladder and twisting an twisting. To:annoyed: which is not a very good thing because my work week is hectic...
On the brighter side, I would like to Thank Ms. Belle :chef: for her wonderful recipe, I think I want to make that on Friday. And I will tell you how it taste.
So... today I am going to be lazy, because the pain out wit's the mind today and that really su%ks, thinking I have to have a :candle: for my own self-pity. :pointing:
I will post today about What is a Gluten Allergy or Intolerance Gluten is a protein found in many cereal grains, including wheat, barley, rye, tri'tical, spelt, kamut, and other oats, and it is this substance that can cause a severe reaction in susceptible individuals. This reaction is known as celiac disease. Celiac disease is an inflammatory condition of the gastrointestinal tract. It is characterized by the flattening or wasting away of the villi-threadlike projections that line the intestines. The role of the villi is to absorb essential nutrients freed by the digestive process, and it is the process that is compromised in those with celiac disease, causeing among other symptoms malnutrition and weight loss.

Thus it is why I cannot stop lossing weight, and all this time I thought I was being cursed like the movie ~THIN~ :argue:
Ok, I hope everyone is well, and has an understanding of the Gluten Attacks that some experience. I cannot think to much today without being :badscore:
and losing the interest of everyone else. So I end...

Blaze

12-05-2009, 03:15 PM

If anyone is interested;
The essential treatment for Celiac Disease and other gluten sensitive disorders is a gluten-free diet. More than this, here you can learn the following six key elements for better management as advanced by the National Institutes for Health:

Consultation with a skilled dietitian

Education about celiac disease

Lifelong adherence to a gluten-free diet

Identification and treatment of nutritional deficiencies and other manifestations

Access to an advocacy group

Continuous long-term follow-up by a multidisciplinary team

GLUTEN DISORDERS :glasses:

Gluten - Not a Friendly Protein

Gluten is a protein found in grains. Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals. While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful? The protein in today's wheat is poorly digested and can be harmful. An estimated 95% of prepared foods on the grocery shelves contain the toxic forms of gluten.

Non-Celiac Gluten Sensitivity: When Gluten Gets into Our Bloodstream

Non-Celiac Gluten Sensitivity is an immune response to gluten that can happen to anyone. This type of response is not inherited like Celiac Disease. Rather, it involves a normal response to the abnormal appearance of gluten in the body.

Health problems result from eating too much gluten in the diet (overload) and/ or the development of a common condition called "Leaky Gut Syndrome." Mild problems include fatigue and anxiety. However, if the overload of gluten or the intestinal "leakiness" is prolonged, gluten can wreak havoc with consequences like migraine, arthritis, and ADHD.

Celiac Disease: When Gluten Harms Our Digestive Tract :hamactor:

Celiac Disease is an inherited susceptibility to physical and mental harm from eating gluten. Once triggered, an auto-immune response causes inflammation and damage to vital tissues lining the small intestine, which in turn, results in failure to absorb nutrients in food. Various degrees of damage may occur at any time and at any age.

In the majority of people born with the susceptibility, there are few telltale signs, so that most of us are not aware that we carry this genetic capability to make auto-immune antibodies. Left untreated, active Celiac Disease can lead to serious health consequences. Making the connection to Celiac Disease may be difficult, unless there are classic problems like abdominal bloating, pain, heartburn, or diarrhea. :readfineprint:

Symptom Guide: Manifestations of Gluten Damage to Our Bodies
:weightshock:

This section details the many different and seemingly unrelated effects that can be caused by gluten damage. The GlutenFreeWorks Symptom Guide identifies manifestations in an easy to access format.

Testing for Celiac Disease and Gluten Sensitive Disorders :eating:

Diagnosis starts with a high degree of suspicion, meaning the doctor needs to look for symptoms based on an accurate health history and a complete physical examination. Testing begins with bloodwork looking for the presence of 1) auto-immune antibodies that are produced against our own cells because of gluten and 2) specific antibodies that are directed against gluten itself.

Blaze

12-05-2009, 05:20 PM

Morning Waffles
Serves 4 :chef:

For lighter waffles, replace 2 cups brown rice flour with 1½ cups brown rice flour + ½ cup sorghum flour.

4 eggs*
5 tablespoons sugar
¼ cup butter or vegetable oil
1 cup milk of choice (plain-flavored rice,
soy, hemp, or almond milk)
1 teaspoon vanilla
2 cups brown rice flour
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon salt

Beat eggs and sugar together in mixer bowl until light and frothy. Add oil, milk and vanilla and mix until well combined.

In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick.
Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is cooked.
*Tip: Using an egg substitute isn’t recommended for this waffle recipe.

Each serving (approximately 2 medium waffles) contains 458 calories, 8g total fat, 2g saturated fat, 0g trans fat, 211mg cholesterol, 1122mg sodium, 84g carbohydrate, 4g fiber, 12g protein.

:goodscore:

I give this one a 8.9 on the rating scale. I still wish I could eat the regular waffles, but... I can't. The texture is a tad on the dry side, crumbly actually, it takes a little getting use too. Yet it's a whole lot better then the frozen type of Gluten free waffles that they sell in the markets. I think next time I will add berries to it to give it a little juicer taste. :mountie:

Blaze

12-06-2009, 09:25 AM

The Gluten-Free Diet :riding2:
Eating a gluten-free diet is essential for people with celiac disease. You must avoid all foods that contain wheat (including spelt, triticale, and kamut), rye and barley (malt). This means avoiding most grain, pasta, cereal, and many processed foods.

The good news :elefant:
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including breads and pasta made from non-wheat flours, such as flours made from potato, rice, soy or beans. A growing number of food companies now sell gluten-free bread, pasta, and many other satisfying foods and snacks.

GO FOR THESE! :veggie:
Plain meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can eat as much of these foods as they like.

Getting good takes practice :builder:
Following a gluten-free diet can seem challenging at first. After all, you need to take a whole new approach to eating. People with celiac disease must always be careful about what they eat – at school or at work, at parties, for snacks on the run. It means learning to study menus for hidden sources of gluten. It’s often necessary to ask the waiter or chef about ingredients used in preparing dishes. However, with practice, screening for gluten becomes second nature and people learn to recognize which foods are safe and which are off limits.

There’s help in going gluten-free
Dieticians are healthcare professionals who specialize in food and nutrition. It’s a good idea to make one a part of your healthcare team if you have celiac disease. They can help create a diet plan that works for you. Ask your doctor if you need help finding a dietician. Support groups can also help with tips for adjusting to a new way of eating with celiac disease. :byebye:

Blaze

12-06-2009, 09:44 AM

For More Information About Celiac Disease
American Celiac Disease Alliance
2504 Duxbury Place
Alexandria, VA 22308
Phone (703) 622-3331
Email: info@americanceliac.org
Internet: www.americanceliac.org

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Phone: 1-800-877-1600
Email: knowledge@eatright.org
Internet: www.eatright.org

Celiac Disease Awareness Campaign
National Digestive Diseases Information Clearinghouse
2 Information Way
Bethesda, MD 20892-3570
Phone: 1-800-891-5389
Fax: 703-738-4929
Email: celiac@info.niddk.nih.gov
Internet: www.celiac.nih.gov

Celiac Disease Foundation
13251 Ventura Boulevard, #1
Studio City, CA 91604
Phone: 818-990-2354
Fax: 818-990-2379
Email: cdf@celiac.org
Internet: www.celiac.org

Gluten Intolerance Group of North America
31214 124th Avenue SE
Auburn, WA 98092
Phone: 253-833-6655
Fax: 253-833-6675
Email: info@gluten.net
Internet: www.gluten.net

National Foundation for Celiac Awareness
P.O. Box 544
Ambler, PA 19002
Phone: 215-325-1306
Email: info@celiaccentral.org
Internet: www.celiaccentral.org

violaine

12-06-2009, 10:42 PM

:sheep::knitboy::sheep::knitgirl:

thank you for posting all of the wonderful information & links :rrose:

i am going to submit a recipe [my own] for cookies i just made- apologies in advance to you all, for i am not one to measure. i think you will be be able to judge the consistency just fine. however, i've listed "approximate" amounts.

items needed- oven, set temp to 375 F, bowl, mixing spoon, baking spatula, baking spray [canola is good], cooking tray, and a bean/spice grinder [optional].

i mix in the order below:

approx 2 eggs [i use the ener-g egg replacer+ water]
approx 2 Tbsp walnut oil [or canola]
approx 3 Tbsp flax seeds [use grinder if not using flax meal]
approx 1 Tbsp honey [raw, buckwheat, local, capilano, et c.]
approx 2 Tbsp brown sugar
approx 4 Tbsp ground nuts- cashew, almond, et c.
approx 1/4 oat bran [unless you are sensitive to oats- i am not!]
approx 3/4 - 1 C juwar/sorghum flour

mix well. do not aim for a traditional flour / cookie dough consistency. the dough will be looser, and the same goes for cake batter whenever using wf/gf flours.

bake approx 8-10 minutes. check bottoms for uniform browning. let cool on sheet.

the cookie has a nice protein/carb/EFA balance. no sodium or cholesterol. enjoy!

:musicnote:

Blaze

12-10-2009, 09:31 PM

Being from Hawaii, and tasting the ethnic flavors of every nation blended to create a exquisite taste for Asian blends. Especially because my grandmother was 1/2 Chinese. I have a special place in my heart for Asian foods. I wanted to share a recipe that I found, and when I was younger, I would eat these like they were Snowball cookies because they were light and yummy!

Gluten Free Cookies or Banh Men
An Authentic Vietnamese Treat :girleating:

I grew up with these gluten free cookies, better known to me as banh men. A I enjoy them tremendously because they are just simply irresistible. When prepared and baked properly, they are as light as a sponge. They practically melt in your mouth with a hint of coconut.

You can probably find them at most Asian food stores. But like any other cookies, they taste better to me when they are homemade. Since accuracy is key in making banh men, ingredients are measured in weight rather than in volume.

Tapioca starch 400g
Rice flour 75g
Sugar 120g
Baking powder 1½ tsp
Coconut milk/cream 150g
Food coloring (optional)

Preheat oven to 275 degrees Fahrenheit, and line cookie sheets with parchment paper.

Combine half of tapioca starch with rice flour, sugar, baking powder, and coconut milk. Mix thoroughly until smooth. Let the mixture rest for ½ hour.

Add half of the remaining tapioca starch. Knead until dough is smooth and no longer sticky to touch. Let it rest for another ½ hour.

Work the remaining tapioca starch into the dough so that it becomes crumply and a little dry, but will hold together when you squeeze it.

Divide dough into as many portions as how many colors you want to have. Add just a touch of color to each portion and blend it in well.

Shape dough into small balls about ¾-inch, and arrange them on prepared cookie sheets.

Bake for about 15-20 minutes until these little gluten free cookies appear dry. Do not wait for them to brown. Cool them on parchment paper on wire racks.

:hangloose:

Blaze

12-12-2009, 07:35 AM

Ok, today I have a very easy sweetie snack! Especially for the chocolate lovers, you don't need to break a sweat... I made these for my hospital staff and they loved it, they didn't even know it was Gluten free until after the fact. :raspberry: :nyahnyah:

Nut Chocolate Balls

Peanut butter truffles coated with rich chocolate. :whoop:

Ingredients:

1 cup creamy peanut butter
1 cup confectioners' sugar
1 tablespoon honey :pursebee:
6 (1 ounce) squares semisweet chocolate :eatinghersheybar:
1 tablespoon shortening
2 cups chopped walnuts

Directions:

In medium bowl, mix peanut butter, confectioners' sugar and honey until blended. Knead with hands if necessary.

Shape into 3/4 inch balls; place in jelly roll pan.

Cover and refrigerate until firm, about 2 hours.

When balls are firm, heat chocolate and shortening until melted and smooth under low heat.

Remove pan from heat; let chocolate cool slightly.

Carefully dip balls into chocolate mixture, then into chopped nuts to coat.

Place on waxed paper-lined pan; cover loosely and refrigerate until coating is set- about 1 hour.

Store in tightly covered container in refrigerator. :dance2:

Blaze

12-12-2009, 02:16 PM

For those who love Beers :beerbros:There's no need to give up the cool refreshing suds, even if you are Celiac or just want to go Gluten Free, there are many brands to choose from, or you can be adventurous and brew your own!
Here are some choices;
Guide to Gluten-Free Beers

Bard’s Tale Beer –USA brewers with current distribution in 21 states, including Iowa, Missouri, New York, North Carolina, South Carolina, and Vermont. The owners are Celiacs and beer lovers themselves who are dedicated to keeping the beer experience alive for those who are committed to a gluten-free lifestyle. This beer I can't find in TX but did get to enjoy it in Colorado.

Dragon’s Gold – Bard’s Tale Beer, USA – Golden amber with light white head, with the aroma and taste characteristics of a satisfying, finely crafted wheat beer. This beer is crafted with pure water, premium sorghum, hops and yeast, combined with buckwheat, natural honey, corn and rice. This is Real Beer for Real People.

Tavern Ale – Bard’s Tale Beer, USA – Soon to be on the market, another finely crafted offering from the makers of Dragon’s Gold.

Seasonals are in the preliminary stages – keep your eyes open for these!

Ramapo Valley Brewery - Located in beautiful Rockland County in New York, these folks travel to various conferences throughout the year, and offer their Gluten-free beer year-round.

Honey Passover Beer - Ramapo Valley Brewery, USA - Bright golden in color, with a delicate honey and hops nose. Crafted with honey, molasses, Kosher yeast hops and pure, sparkling water, this gluten-free wonder has 5% ABV, a lighter taste and is dry at the finish.

New France Beers– Canadian brewers with a commitment to ALL of their customers, they have dedicated three years to research and development of gluten-free beer centered on purity and taste.

La Messagère – New France Beers, Canada – A crystalline pale ale with light effervescence and froth of lacing that lightly webs the surface. The aroma and flavor of golden honey, kissed with citrus and wisps of hops. Brewed from rice and buckwheat. 4.7% ABV

Green’s – United Kingdom Company dedicated to serving the growing community of people being diagnosed with Celiac Disease and Irritable Bowel Syndrome. New gluten-free products are being developed daily to serve this segment of the beer loving community. :drunk: <~This one is my favorite! The Double dark ale.
Discovery Beer – Green’s, United Kingdom – Hazy amber beer, like a glowing sunrise over the ocean, brewed in the European tradition with crisp taste and refreshing flavor. 5% ABV

Pioneer Lager – Green’s, United Kingdom – Golden amber lights with gentle cloudiness, strong body and thirst-quenching palate. 5% ABV

Endeavour Double Dark Beer – Green’s, United Kingdom – Walnut brown, full-bodied, with rich European flair. 6% ABV

Trailblazer Lager - Green's, United Kingdom - 4.7% ABV in a low-carb, refreshing, crisp lager.

Herald Ale - Green's, United Kingdom - A traditional ale with a hearty, crisp body and 4% ABV.

Pilgrim Cherry Beer - Green's, United Kingdom - Winter Seasonal available in early November, this 4.7% ale boasts a spicy cherry aroma and flavor, that awakens the zest in holiday fare.

NOTE: Green's has added three Gluten Free Belgian Beers to the USA market through Merchant du Vin. The new beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel.

For information about getting Green's Beers in the USA, contact Merchant du Vin at: http://www.merchantduvin.com

Mongozo Exotic Beers - Exotic Beers brewed in Belgium.

Mongozo Coconut - Mongozo Beers, Netherlands - Using Mongozo Quinua as the basic recipe, coconut adds a hint of tropical refreshment, with a low 3.5% ABV.

Mongozo Banana - Mongozo Beers, Netherlands - In Africa, known as mbege, this exotic beer has the golden color of banana, with strong banana flavors in a quinua base.

Mongozo Quinua - Mongozo Beers, Netherlands - This bitter grain of Bolivia is characteristically used to brew beers made in Africa and South America.

Mongozo Palmnut - Mongozo Beers, Netherlands - Lightly fruity, Palmnut Beer is in line with African tradition, and is typical of Angolan Beer.7% ABV.

Sprecher Brewing - Originally brewed for Milwaukee's African World Festival, Sprecher has now entered the Gluten Free Beer market.

Shakparo Ale - Sprecher Brewing, USA - Unfiltered and brewed of sorghum and millet, it is lightly refreshing with a fruity apple profile.

Mbege - Sprecher Brewing, USA - Brewed with sorghum and millet, bananas are added in this traditional Ale with roots in Eastern Africa.

Anheuser-Busch – Brewed at the Merrimack, New Hampshire facility, Redbridge is now available throughout the USA

Redbridge - Redbridge pours a deep honey gold, with a creamy, eggshell head that settles like a gauzy veil over the surface. Effervescent bubbles rise through the glass in a constant stream. Initial aromas are of light malt and a tempered, gentle nuttiness. Some florals rise in the nose. The tongue interprets flavors that echo as a softened pale ale, without the characteristic grassy, earthy flavors of more intense cultivars of sorghum. Cascade hops are not initially prominent in the foreground, but provide a lingering, bitter presence at the back end,

O’Brien Brewing – Ascot Vale, Victoria, Australia – Brewer John O’Brien was diagnosed with Celiac Disease in 1998. A beer lover himself, he was soon to discover the absence of beer available for those with gluten intolerance. Not to be discouraged, he founded O’Brien Brewing, producer of the first gluten-free beer in Australia.

O’Brien Premium Lager – O’Brien Brewing, Australia – Sparkling Topaz amber, with white head and light lacing, touched with a distinct fruit aroma, smooth malty flavor and clean bitterness. 4.5% ABV

Under Development:
O’Brien Premium Light
O’Brien Brown Ale
O’Brien Pale Ale

Bi-Aglut – Brewed with pure water, buckwheat, hops, corn syrup and vitamin B1 by an Italian food products conglomerate.

Birra 76 Bi-Aglut – Italy – Golden color, foamy head, and fresh taste, totally lacking in gluten.

Your alternative to searching out these great gluten-free beers is to try your own hand at homebrewing. You will discover a hobby that is greatly fulfilling, while attracting lots of interest from your fellow beer-loving friends. The New Complete Joy of Homebrewing by Charlie Papazian is a comprehensive guide that will walk you through the process, whether you are a novice brewer, or a seasoned master.

Contact information for Gluten-Free Beer:
O'Brien Brewing http://www.gfbeer.com.au
Bard's Tale Beer http://www.bardsbeer.com
Ramapo Valley Brewery http://ramapovalleybrewery.com
New France Beer http://www.lesbieresnouvellefrance.com/index.php?lg=en
Green's http://www.glutenfreebeers.co.uk/
BiAglut http://www.biaglut.com/ITA/Prodotti/Birra/default.htm
Nick Stafford's Hambleton Ales http://www.hambletonales.co.uk/
Fine Ale Club http://www.ale4home.co.uk/fine_ale_club.htm
Heron Foods - Beer not available online. Available in Sainsburys Supermarkets in the Beer Section, not the "Free From" Section, and in Co-op Shops.
Anheuser-Busch http://www.anheuser-busch.com/
Mongozo Beers http://www.mongozo.org/engels/main.php
Lakefront Brewery http://www.newgrist.com/
Sprecher Brewery http://www.sprecherbrewery.com/index.php
Silly Yak http://www.sillyyak.com.au/beer/faq.html
Schlafly http://www.schlafly.com/

Cheers! :beerbros::beerbros::drunk:

Andrew, Jr.

12-12-2009, 03:24 PM

Blaze,

I tried the asian balls. They were good. So good in fact, that I would definitely have them again.

Nuts I get from Trader Joe's. And I also drink their Irish tea (both reg. & decaff).

Sugar is a no for me (I'm diabetic). I use Splenda or Equal. I also use the brown sugar Splenda.

Rice is always brown. No white rice - ever. Those days are gone.

Potatoes...I am working on. I still don't like yams, and I have tried them several different ways. But they are not my most favorite. I can live without yams.

Blaze

12-12-2009, 03:42 PM

Well that is great Andrew! I am happy that you like them, and will more than likely make them again. The best part is you adapted them to your needs, that is awesome! When I lived in Hawaii, we use to have a Trader Joe's and Vic's. I never really seen one here, but then again, I spend most of my time in Whole Foods now, lol. Or the Veggie Markets. Belle told me about the International Markets that are less pricey to the Whole Food version, to which I will have to make an appearance. And I. Like you, am finding it hard to adjust to potatoes, Im a rice kinda boy ~chuckles~ But living in Texas, it's a meat & potato loving state. I do like Yams and Sweet potato's but don't indulge in them much.
Once again, thank you for sharing! Your feed back is appreciated...

Andrew, Jr.

12-12-2009, 03:49 PM

Since I was diagnosed with Diabetes, I am really watching what I eat, and drink. One of the main issues I have, is the full feeling. It is strange. Before I could tell, but now it is gone (that feeling). Did you notice this?

I have dropped my insulin sugar level (A1C level) from being in between 10 to 14 to now I am between 6 and 6.2. I just can't seem to break that level. My bp is still low. No matter what, it's low.

Blaze

12-12-2009, 03:57 PM

I am very glad that your BP is lower, that's a very good thing!
As for the" Full feeling" For me it's very hard, because I have so many intestinal problems, I tend to be leery of everything, and thus, will sometimes starve myself rather than eat, for the fear of getting sick. <~ not a good thing at all...
But when I do eat, probably because my stomach has shrank, I don't eat as much, with the quick feeling of being full, yet, I eat little portions more often. That tends to keep me feeling content, without the feeling of over eatting. By the way your A1C level is pretty darn good from your before levels. Bravo!

Blaze

12-12-2009, 04:35 PM

This is sent out to all the Children, newly born, for the new parents, and for those who have no home, and waiting on one. My heart goes out to all...
YouTube- The X Factor 2009 - Official music video - You Are Not Alone

And this one is for those in the hospital, living with a sickness. Laughing with _ _ _ is dedicated to Us...
YouTube- Regina Spektor- Laughing With (Official Music Video)

And this one is for those who just need someone to Lean On...
YouTube- City Hospital Music Video - BBC Children in Need 1998

Thank you to all that work in the Medical industry, and those who come to our Hospitals for help.

Blaze

12-12-2009, 04:51 PM

This is an interesting video about Crohn's from the professional football player David Garrard. Just to let you know, that people on You Tube can help you also.
YouTube- David Garrard:Living with Crohn's Disease There are many more if your interested to follow.

violaine

12-12-2009, 06:14 PM

i had a conversation at the market yesterday with a mother of child with celiacs. the mom mentioned how pricey items were at kroger, and the health food store, so i explained how i manage easily without the pre-mixed $$ small bags of wf/gf flour-blends.

international markets are the best way to go for flour purchases.

fava, chickpea, juwar/sorghum, and soy make a nice base. you can add tapioca flour and potato starch too, if you like. i pick up bags of these kind of flours and mix at home = inexpensive & easy as can be !

:drummer:

blaze, how are you??

:coffee:

Andrew, Jr.

12-12-2009, 07:52 PM

Something that I started doing is taking certain vitamins. I am deficient in B, D, and take a flax seed vitamin as well.

Blaze,

Oh the intestinal thing...yep. I am so understanding you on that. :( Eversince I was a youngster, about 12 yo, no sooner than I eat, then I have to go to the bathroom within 10 min. of eating. It made no difference what I ate, I have to go. Even today. I know when out eating, I find out before sitting down where the bathroom is at. I have to. Rarely do I eat out, unless company is in town. Pretty much I watch what bothers me, and I cut it out. :cooking:

I have a friend of mine in jr high school who had full blown Crohn's Disease. He was out of school for a long time because he ended up having a bag. Afterwards, his life improved so much. It really was a huge difference for him.

Blaze

12-13-2009, 01:36 PM

Okay my precious friends, I want to Thank you all for your involvement, intrest, and Thanks Post.
Here is more info on Crohn's. I know I keep repeating, I guess I have to, just so that I actually get it...

Crohn's disease symptoms
The symptoms of Crohn’s disease are dependent on the location and the severity of the inflammation. Signs and symptoms of Crohn’s disease may include one or several of the following:

Persistent diarrhea (loose, watery, or frequent bowel movements)
Rectal pain or bleeding (anal fissures) Yup
Crampy abdominal pain <~ it su%ks
Fever <~ wondering every day if I got the flu
Loss of appetite, subsequent weight loss Yup
Fatigue <~ this is really bothering me
Other areas that might be affected:

Joints <~ major arthritis problems starting to occur
Eyes<~ yellowing of the eye besides alway blood shot
Skin <~ some may say age, but I beg to differ
Liver <~ ~sigh~
Intestinal gas, bloating, and abdominal cramping Y
Diarrhea or bloody diarrhea Y
Fatty stools Y
Constipation Off and on
Anemia <~ kinda controlled but then again, I always fool myself
Weight loss y
Slowed growth in children <~ makes sense now
Osteoporosis (brittle bones) <~ as if I don't have enough problems
Itchy, bumpy skin rash <~ double sigh~
Infertility <~I always had that covered in my choice of sexual preferences
Anorexia <~ you never know
Vitamin deficiencies <~ now that's a given
Delayed puberty Y
Inflammatory bowel disease Y
Irritable bowel disorder y

Blaze

12-13-2009, 01:41 PM

Now on a lighter note;

Sweet Shortbread Cookies (Gluten Free)

A very simple and traditional favorite.

Ingredients:
1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter

Directions:
Preheat oven to 300°F.

You will need to use a sifter for the dry ingredients. Once you sift everything but the butter, clean your hands, then mix the butter into the flour mixture and knead the dough.

Once the dough is soft, put into the refrigerator and let it set for about an hour or so.

Take dough out of the refrigerator and roll shortbread into small ball like shapes, then press to make flat. Place onto a lightly greased baking pan and cook in oven for 20-25 minutes.

Make sure you let the cookies cool at least 10 minutes to let them set and harden before removing them.

I have not tried it yet, I think I will make them tonight to see if I can fool my co-workers again...

Blaze

12-13-2009, 09:20 PM

Gluten-Free, Dairy-Free Squash Carrot Soup with Crispy Kale

SERVES 6 TO 8

Rich, creamy and flavorful, this soup can be made up to two days in advance. Prepare the garnish of crispy kale an hour or so before serving.

1 bunch kale, washed, patted dry, stems removed, leaves chopped into large pieces
5-7 tablespoons olive oil, divided
Kosher salt
1 small yellow onion, diced
3 large garlic cloves, smashed and minced
¼ teaspoon dried thyme or 3 sprigs fresh thyme, stems discarded, leaves minced
2 bay leaves
1 Granny Smith apple, peeled, cored, diced
Dash salt and pepper
2 pounds butternut squash, peeled, seeded and chopped
1 pound carrots, cleaned and chopped
4 cups gluten-free chicken broth
1½-2 cups water
1½ teaspoons apple cider vinegar

Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
Place chopped kale on prepared cookie sheet. Drizzle with 2 to 3 tablespoons olive oil and lightly sprinkle with kosher salt. Gently toss kale so that it’s evenly coated with oil and salt and then spread it over the cookie sheet. Bake in preheated oven for 10 minutes. Toss and bake for an additional 5 to 8 minutes or until slightly golden and crispy. Keep an eye on it; kale can overcook quickly once it becomes crispy. Remove from oven and set aside.
Place 3 tablespoons olive oil in a stockpot over medium heat. Add onions and sauté until translucent, about 5 to 8 minutes. Add garlic and sauté for approximately 2 minutes. Add thyme, bay leaves, diced apple, salt and pepper and sauté 2 to 3 minutes. Add squash and carrots and continue to sauté another 2 minutes. Stir in chicken broth and 1½ cups water. Reduce heat to a low simmer and let cook 25 to 30 minutes or until carrots and squash are tender.
Remove soup from heat. Puree soup with a hand-held blender or in small batches in a blender. (Be careful when handling hot liquids in a blender.) If soup is too thick, thin to desired consistency with additional water or stock. Add apple cider vinegar. Check seasoning and adjust salt and vinegar, to taste. Return soup to saucepan and reheat on low heat, if necessary. Serve soup hot, topped with crispy kale.

Recipe by Anna Sobaski.
Each serving contains 203 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 94mg sodium, 28g carbohydrate, 5g fiber, 5g protein.

weatherboi

12-15-2009, 07:01 PM

This recipe may need to be adjusted but I think it is close to gluten free. Hope you enjoy!

Vietnamese Grilled Tofu Spring Rolls Recipe

Ingredients:

For the grilled tofu:

1 Block of firm tofu.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce or vegan worstershire sauce
2 tsp honey
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

Method:

1. In plastic bag, combine all ingredients for the grilled tofu. Let marinade for about 20 minutes. Grill both sides of tofufor about 2-3 minutes, or until desired texture. Slice in long strips.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place tofu, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides.
5. Serve with hoisin peanut dip.

violaine

12-15-2009, 11:38 PM

i do like recipes with lots of prep work involved-
your spring rolls read lovely-delicious (f)

Blaze

12-17-2009, 08:05 PM

SZECHUAN SHRIMP & ASPARAGUS OVER LINGUINE

INGREDIENTS

--------------------------------------------------------------------------------
2 cloves garlic, minced
8 crimini mushrooms, sliced
1 Tablespoon fresh ginger, grated
1 Tablespoon extra virgin olive oil
1 pound fresh medium shrimp, peeled and deveined, tails intact
1 red bell pepper, seeded and sliced into strips
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
2 teaspoons San-J Szechuan Sauce
1 cup dry white wine
2 teaspoons toasted sesame oil
2 teaspoons San-J Tamari
juice of ½ lemon
1 pound linguine cooked al dente, kept warm
2 Tablespoons flat-leaf parsley, minced
Romano cheese for garnish

INSTRUCTIONS

--------------------------------------------------------------------------------
In a large sauté pan, cook and stir the garlic, mushrooms and ginger in olive oil over medium-high heat for 2 minutes. Add the shrimp and sauté just until pink, about 2 minutes. Remove the shrimp and keep warm on an ovenproof plate in the oven. Add the red bell pepper to the pan and sauté until crisp-tender.

Blanch the asparagus by steaming if for about 2 minutes in a deep saucepan over boiling water. Drain. Return the shrimp to the pan, add the blanched asparagus and add the San-J Szechuan Sauce, white wine, sesame oil, San-J Tamari and lemon juice. Stir the ingredients gently and heat through over low heat for 3 to 4 minutes. Add the cooked linguini and parsley to the pan and toss with the remaining ingredients. Dust the linguini and shrimp with Romano cheese and serve immediately.

Yes, they do make a Gluten Free Linguini pasta.

Makes 4 Servings

Blaze

12-17-2009, 08:23 PM

Asian-Style Grilled Tofu with Greens

Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They're slightly more bitter than many spring greens and will stand up well to this aromatic, vinegary dressing.

Active Time: 45 minutes

Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium

Ingredients
Dressing
1 small carrot, peeled and coarsely chopped
1/2 cup prepared carrot juice
2 tablespoons white or yellow miso, (see Note)
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon coarsely chopped fresh ginger
1/2 teaspoon minced garlic
Tofu & Greens
28 ounces water-packed firm tofu, drained and rinsed
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon black bean-garlic sauce, (see Note)
2 teaspoons minced garlic
10 ounces mixed Asian greens, or baby spinach

Preparation
To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.
Preheat grill to medium-high. Oil the grill rack (see Tip). Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.
Tips & Notes
Notes: The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black beans, garlic and rice wine. It can be found in the Asian-food section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken if you want meats involvedor tofu.
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition
Per serving: 240 calories; 16 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 12 g carbohydrates; 17 g protein; 4 g fiber; 405 mg sodium; 69 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Iron (25% dv), Vitamin C (25% dv), Calcium (20% dv).

Blaze

12-20-2009, 07:22 PM

~Chuckles~ I don't think I want to add a recipe today, I haven't really been eating very well, and even if I faked that I wanted to try a new recipe, that would be a total bogus lie so why insult anyone let alone myself.
Well, it's official, First the doctor said I was Celiac then he said well the results show that your Crohn's. Well it's now the combination of both. ~sigh~ talk about killing two birds with one stone. I kinda liked playing with the recipes to see which affected me best. :overreaction: Now it is going to be tricky. Celiac's need to be Gluten free, Crohn's don't really do very well with Veggies. But truth be known, I love my Veggies and will not cut that out of my diet. I don't really like chewing on wood and nails so Veggies are my Ultimate choice...
Now. If this is the case, then what the heck am I supposed to eat???
They got me on that one!
Guess I will have to:deepthoughts: on this one because it's going to be a tuff one to work with... :trampoline:
Guess I will have to go fishing to think on this one... Catch me a peace of mind.

Andrew, Jr.

12-21-2009, 02:25 PM

I use rice wine & rice vinegar for cooking with, and I eat brown rice. I believe it has really helped me. :thumbsup::weightshock: To date I have lost 78 pounds. I have a long way to go yet.

Blaze

01-10-2010, 08:14 PM

Gluten-Free, Dairy-Free Sweet Pea Soup with
Lemon-Pepper “Cream”
Serves 4 to 6
Even staunch pea-haters love this elegant soup, which bears no resemblance to traditional split pea soup. Delicious hot or cold, it can be made one or two days before serving. If you don't have fresh shelled peas, don't worry. You'll get great results with frozen peas.

3 tablespoons olive oil
1 large potato, peeled and cut into 1-inch pieces
1 large ripe (still firm) pear, peeled, cored and cut into 1-inch pieces
1 large onion, chopped
4 cups gluten/casein-free vegetable or chicken broth
1 teaspoon fresh or ½ teaspoon dried thyme leaves
2 cups fresh shelled peas or 1 (10-ounce) package frozen peas, preferably organic
1 cup chopped fresh watercress, arugula, Swiss chard or sorrel
1 teaspoon salt
Fresh ground pepper
1 teaspoon fresh lemon zest

In a 4-quart pot, heat oil. Add potato pieces, pear pieces and chopped onion. Cook covered over low heat, stirring often until potatoes are tender, about 15 minutes.
Add broth and thyme. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
Add peas and watercress. Bring to a boil. Reduce heat and simmer for 3 minutes. Add salt, pepper and lemon zest.
Puree soup in food processor or blender. Serve soup hot or cold, topped with Lemon-Pepper Cream.

Lemon-Pepper "Cream"
½ cup gluten/casein-free sour cream substitute or plain soy yogurt
2 tablespoons fresh lemon juice
¼ teaspoon fresh ground pepper

Whisk together all ingredients. Drop a dollop for garnish onto each serving of Sweet Pea Soup.

Recipe created by Sueson Vess, author of Special Eats, Simple, Delicious Solutions for Gluten-free, Dairy-free Cooking
I actually like the recipe. It has a very hardy flavor.

Blaze

01-14-2010, 07:21 PM

http://www.livingwithout.com/images/2010/fm10mustdos.jpgfor NeMust-Do’s wly Diagnosed Celiacs
Ten secrets to gluten-free success.
by Jules E. Dowler Shepard
http://www.livingwithout.com/images/2010/fm10-mustdos-sidebar4.gif (http://www.livingwithout.com/2010/febmar10-diagnosis-video.html)

If you’ve just been told that you or a family member has celiac disease, it’s likely your head is spinning with information overload and you’re in a daze of disbelief. A celiac diagnosis isn’t the worst thing but it can feel like the end of your world—at first.
I was diagnosed over ten years ago by a gastroenterologist who didn't offer any guidance about how to live my life gluten free. Although I commend him for finally discovering the reason behind the ailments that had stumped doctors for many years, when he informed me that I had to change my lifestyle, he didn't include instructions on how to do it. Since then, I’ve spoken to celiac groups and taught gluten-free cooking classes around the country and I can confirm my experience was not unique. People are often left with more questions than answers after their diagnosis and they can feel woefully unsupported.
Fortunately, it’s never been easier to embark on a special-diet lifestyle. Follow these tried-and-true steps to be on your way to a happier and healthier gluten-free life.
1. Understand Your Disease.
Make a point to learn all you can about your condition. Read recently published books written by acknowledged experts and turn to websites run by national celiac organizations, noted celiac research centers and trusted publications. The Internet offers a wealth of material but some of it is erroneous or, at minimum, conflicting. Be sure to verify data and make certain your sources are reliable. As you learn more about the disease and your new lifestyle, you can explore other resources with more confidence and better scrutinize the information being proffered.
Advertisement
(https://myceliacid.com/glutenfree/?source=LivingWithoutGlutenFree728x90&utm_source=LivingWithout&utm_medium=banner&utm_campaign=bannerads)http://www.livingwithout.com/images/2009/ads/GF_CakeShortbread_728x90.gif (http://www.bobsredmill.com/lwo)

http://www.livingwithout.com/images/2010/fm-mustdos-sidebar2.gif2. Build a Medical Team
Consult with a doctor and nutritionist who specialize in celiac disease. We’re fortunate to have a number of celiac research and treatment centers located throughout the United States. If you’re not currently receiving specialized celiac care, consider seeking out the closest celiac center. A savvy dietician can answer your questions and get you off to a good start on the gluten-free diet. Over the years, it’s a smart idea to see an expert physician for regular check-ups and follow-up blood tests to be certain you’re not inadvertently ingesting gluten. Celiacs are typically susceptible to related medical conditions, ranging from lactose intolerance and osteoporosis to other autoimmune disorders, and an alert doctor will be able to work closely with you to lower your risks.
As an important aside, a specialist can counsel your relatives about whether they should undergo blood tests or genetic screening for this inherited autoimmune disorder. Your family members–particularly first-degree relatives–are at risk for contracting the disease. Undetected and untreated, celiac disease can wreak havoc on the immune system and set loved ones up for serious medical problems in the future.

3. Join a Support Group.
Chances are there is a celiac support group within short driving distance from where you live or work. If you don't consider yourself the support-group type, I urge you to reconsider. These groups offer a wealth of information, food samples, tips for local restaurants, physician recommendations, recipes and, of course, friendship and emotional support.
If your child is now gluten free, a support group dedicated to kids and their families is a must. These groups organize meetings, parties, picnics, field trips and so much more. Plus, they are an invaluable source for kid-friendly activities and restaurants in your town, not to mention summer camps and food brands.
4. Check Your Pantry.
This step includes cleaning or replacing the items in your kitchen where gluten contamination can occur: scratched pans, the toaster, your food mill and breadmaker, etc. Do the homework to truly understand cross contamination, gluten-containing ingredients and food labeling, so that your kitchen becomes a safe haven that you can rely on for tasty, uncontaminated foods. (For Living Without's Quick Start Guide to the gluten-free diet, click here (http://www.livingwithout.com/guides/061_LivingWithout_FebMar2010.pdf).)
If someone in your household plans to continue to eat gluten, organize your cabinets so that no gluten-containing foods are mistakenly used. Use clear plastic bins in your pantry to segregate items so there are no mix-ups when unpacking the groceries or when reaching for cereals or snacks. Color-code pans, utensils and the like with fun-colored duct tape so that it’s easy to tell which are dedicated for gluten-free use.
If all this seems too much for you, encourage the gluten-eaters in your family to join your gluten-free lifestyle. It’s easier and causes fewer headaches (and stomachaches!) if you're all in this together.

5. Stock the Basics.
Use this time as an opportunity to improve your overall diet by choosing simple, nutritious, unprocessed foods. Most whole foods are naturally gluten free. At the same time, buy some prepared items, like frozen pizzas, pasta, soups, pretzels and other favorite snacks–whatever you enjoyed eating before going gluten free. Having these on hand will keep you from feeling deprived and help you avoid the temptation to cheat. Try a few different brands to figure out which you like best. Then stick with them for at least six months or until you’re comfortable enough with your new diet to branch out.
The best ways to find tasty alternatives and avoid wasting money (gluten-free commercial products are expensive!) is to get connected with other consumers (yes, a support group) and to attend gluten-free fairs at local natural food stores where you can sample different items before buying.
You'll also want to stock some gluten-free baking mixes and a reliable all-purpose gluten-free flour blend. After my diagnosis, it didn't take me long to become frustrated with recipes calling for six gluten-free flours, all different from the ones I’d needed for the last recipe I’d tried. I had cabinets bursting with more flours and gums than I’d even known existed just months before. Worse than the clutter was the expense. Find an all-purpose flour blend that can be used for almost everything from fish sticks and tempura to birthday cake and sandwich bread. Once you’ve gained confidence, you can then experiment with the growing variety of tasty alternative gluten-free flours made from whole grains and seeds. These offer rich flavor, nutrients and fiber that will enhance your culinary repertoire. (Click here for “Flour Power.” (http://www.livingwithout.com/2010/decjan10-flour.html))
http://www.livingwithout.com/images/2010/fm-mustdos-sidebar3.gif6. Dust Off Your Apron.
Even if you've never baked from scratch, consider doing it now. Despite all the new gluten-free products available, many just don’t taste like the foods you remember. That's where you and your oven come in. Any item you enjoyed prior to your diagnosis, you’ll be able to enjoy once again, gluten free. Bread, cookies, cake, muffins, pizza–you’re limited only by your imagination.
There is a growing number of wonderful websites and cookbooks offering excellent advice. Again, this is where you’ll thank your support group. These new friends will give you recipes, baking tips and cookbook and website recommendations worth their weight in gold.
You can start with gluten-free mixes and then ease in to your own from-scratch recipes. As you grow accustomed to this new way of cooking, expect a few culinary setbacks. But be assured that you’ll become a pro at creating some amazing treats your whole family will love. You may even discover that you have a knack for cooking.

7. Buy a Bread Maker.
A good bread machine can be your new best friend. This little helper can produce a scrumptious loaf of soft, fresh bread in less time than you may expect. Unlike yeast breads containing gluten, gluten-free dough doesn’t require laborious kneading, punch-down and double-rise cycles. Thus, in less than an hour and a half, the heavenly smell of baked bread can fill your kitchen. Imagine sandwich bread, French toast, bread pudding, stuffing–all your favorites in very little time and not much fuss.
8. Patronize Local Businesses.
You’ll feel better once you figure out the dining spots in your town that serve safe foods. If there are no chain restaurants that offer gluten-free menus nearby, such as Outback Steakhouse or P.F. Chang's China Bistro, develop a relationship with a small local eatery with an agreeable chef who’s willing to work with you. Become a repeat customer–give them every reason to want to serve you. The same holds true for your local natural food store or grocery. Ask the manager to stock safe items you’ll purchase with regularity. Encourage them to group the gluten-free foods together to make shopping easier.

9. Don't Settle.
Just because you are now eating gluten free doesn't mean that you don't have the right to enjoy delicious meals. Trust me. I’ve tasted more than my share of just plain awful gluten-free food. Don't buy it. Don't order it. Don't make it. Once you know it’s possible that your food can be just as good as (if not better than!) wheat-based foods, you’ll become adamant about wanting only the best. If we all demand better, companies and restaurants will have to respond with delicious products.

10. Exhale.
Relax. It's going to be all right. Your diagnosis is a life sentence, not a death sentence. You’ve been handed the opportunity to largely control your health by what you choose to put into your body. Without a prescription, you can heal yourself simply by taking charge and changing a few of your foods. Now don't you feel better already?
Jules E. Dowler Shepard, author of The First Year: Celiac Disease and Living Gluten-Free (Da Capo Press), lives in Catonsville, Maryland. She is creator of Jules Gluten Free All Purpose Flour and founder of JulesGlutenFree.com (http://julesglutenfree.com/).
http://www.livingwithout.com/images/2010/fm-mustdos-sidebar1.gif

This article was featured in the February/March 2010 issue.

violaine

01-14-2010, 07:32 PM

http://www.celiac.com/categories/Celiac-Disease-Research:-Associated-Diseases-and-Disorders/Crohn&%23039%3Bs-Disease-and-Celiac-Disease/

:rose:

http://www.scdrecipe.com/

Blaze

01-16-2010, 08:53 AM

I just wanted to share this because I found it to be very insightful of all my childhood problems that may have been linked to Celiac but instead I was just considers a slow learner.

http://images.medicinenet.com/images/slideshow/featured_adult_adhd.jpg (http://www.medicinenet.com/script/main/art.asp?articlekey=79505#)ADHD in Adults Slideshow http://images.medicinenet.com/images/slideshow/icon_slideshow.gif (http://www.medicinenet.com/script/main/art.asp?articlekey=79505#)
Gluten is a protein found in wheat, rye, and barley. There exists a genetically predisposing condition called Gluten-Sensitive Enteropathy (also called Celiac Disease (http://www.medicinenet.com/script/main/art.asp?articlekey=481) or Celiac Sprue) in which, after long-term (months to years) exposure to these dietary proteins, the lining of the small intestine is injured. As a result, this area of intestine, so important in the absorbing and digesting of all nutrients, is unable to work properly, and the result is a broad spectrum of problems relating to malnourishment. Diarrhea (http://www.medicinenet.com/script/main/art.asp?articlekey=1900), abdominal pain (http://www.medicinenet.com/script/main/art.asp?articlekey=1908) and bloating, vomiting (http://www.medicinenet.com/script/main/art.asp?articlekey=41943), poor growth, and developmental delays are common symptoms of this condition in late infancy and early childhood. And, of course, such a significant disorder could be associated with poor attention span and learning problems. Therefore, any child whose learning and attentional problems are caused by this gluten sensitivity would show major improvement with the elimination of gluten from their diet (http://www.medicinenet.com/script/main/art.asp?articlekey=61982), allowing the gut to heal and begin normal digestion and absorption.
But by definition, ADHD (http://www.medicinenet.com/script/main/art.asp?articlekey=258) describes a behavioral disorder that is caused by a biochemical disorder within the brain itself, thought to be associated with neurotransmitter deficiency. The diagnosis of ADHD specifically excludes the many other conditions that can be associated with symptoms that mimic those found in ADHD, such as other chronic diseases of the body, psychiatric depression (http://www.medicinenet.com/script/main/art.asp?articlekey=342), mental retardation, and so on. If a child's behavioral and/or learning problems are improved by a gluten-free diet, he is not likely to have ADHD. This is why it is so important that, before the diagnosis of ADHD is made in any child, he has a complete medical workup to rule out any of the other emotional and physical conditions that can cause symptoms that mimic ADHD or learning disorders.
Thank you for this excellent question.

Last Editorial Review: 2/20/2007

Blaze

01-17-2010, 10:54 AM

Because I have a sweet tooth today, I want to share 2 recipes

Banana Nut Bread 2

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/61/Default.aspx)

Banana bread is a great idea for breakfast or with friends at a coffee break.

Ingredients:
¾ cup sugar
2 Tbsp soft shortening
1 egg
¾ cup milk
1 cup mashed overripe bananas
2½ cups brown rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
2Tbsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
3 ½ tsp baking powder
1 tsp salt
¾ chopped nuts
¾ chocolate chips

Directions:
Combine the sugar, shortening and egg in a bowl. Then stir in the milk and bananas and mix well. Add the flour, xanthan gum, baking powder and salt into the mix and stir to combine. If you like add the chopped nuts and chocolate chips.

Bake about 60 minutes or until inserted tooth pick comes out clean. Let cool.

As with all rice flour baked goods, it slices a lot cleaner when it's cooled.

Contributed by Angie Halten

And the second one:

Crunchy Caramel Bars
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/519/Default.aspx)

Crunchy Caramel Bars

Ingredients:
3/4 cup butter, softened
1/4 cup peanut butter
1 cup packed brown sugar
1 tsp baking soda
2 cups gluten free cornflakes (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Cornflakes&urllink=www%2Eglutenfree%2Ecom%2FNatures%2DPath%2D Corn%2DFlakes%2FItem958027)
1 cups gluten free flour mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1 egg
300 mL (1 can) Regular or Low Fat sweetened condensed milk
4 cups chopped gluten free candy bars (nougat bars; chocolate wafers; peanut butter cups)

Directions:
Preheat oven to 350º F.

Combine butter and peanut butter. Add sugar and baking soda; beat well. Stir in cornflakes and flour. Reserve 1 3/4 cups crumb mixture.

Stir egg into remaining crumb mixture; press firmly on bottom of parchment paper-lined 15x10x1" baking pan. Bake in oven 15 minutes.

Spread the sweetened condensed milk over baked crust. Stir together reserved crumb mixture and candy bar pieces; sprinkle evenly over top. Bake 25 minutes or until golden. Cool. Cut into bars. Store covered at room temperature.

Contributed by Angie Halten

Blaze

01-17-2010, 04:25 PM

Just because I have to deal with the aches and pains I am going to re-post my "Dear" letter feelings here....

Dear Celiac problems....
I wish I could confront you ready and armed :kungfu: to tolerate the excruciating pain that you posses. It's not fair that you have the upper hand and can sneak around my body thinking Haaaa I got you now, your not expecting it!
We hell... I came armed with a pill from the doctor and you still managed to slip in another effect of torture. :spank: You suck!
Dear Crohns,
You are not any better! You hide behind the Celiac and prepare to whack me in the gut with your punishment. You suck too!
Dear Doctor of mine,
:soapbox::furious: Perhaps you should go into politics instead!

Love,
Abdominal Pains

Because today really sucks and I'm not having it ruin my Football day!

Blaze

01-17-2010, 04:28 PM

Four interesting FACTS
about Gluten Free Diets...
Did you know that ...
1. Gluten Free Diets are more and more common today than ever.
It is believed that as many as 1 out of every 150 people are on (or should be on) a gluten free diet. The point is, you are definitely NOT alone. Gluten free diets are showing up more and more in the media, which is always a good thing. This will hopefully make things easier for everyone who is required to be on a gluten free diet.
2. The gluten free food business is big bucks!

Sales of food allergy and intolerance products jumped 17 percent in 2004 and are projected to reach $3.9 billion by 2008, according to Packaged Facts, a division of MarketResearch.com. Luckily, I found ways to help you save hundreds, maybe thousands of dollars on gluten free foods (you'll learn how inside the club).
3. Gluten free diets are getting "mainstream".

Restaurants are finally starting to realize how many people there are on a gluten free diet. Many are starting to come out with gluten free menus to meet this demand, and those without menus are usually willing to work with you on preparing a suitable meal. I found 50+ restaurants with gluten free menus and you will learn more about those inside the Gluten Free Club.
4. Gluten free diets are NOT just for people with Celiac disease.
There are many reasons why people eat gluten free, but a few more common reasons are, celiac disease, autism, religious beliefs, and personal preference. I was surprised to see how many people are on a gluten free diet by choice because it "make them feel so much better ". Also, many people have multiple allergies in addition to gluten, which can make eating that much more difficult!

Blaze

01-17-2010, 06:00 PM

My girlfriend thinks:deepthoughts: that there must be a better way to have coupons out for Gluten free. And that I AM AN EXPENSIVE INVESTMENT (warning to the Femmes, if I become single, (RUN)
I am grumpy, and when I come home from work, I am tired.
I have my good days, but mostly I am dealing with quite a lot on my plate and I have yet to figure it out... I have been experiencing rashes, no explanation that I can find. Fatigue, and worst of all, Pains.
In the near future, when more information is available, I hope to help the next Celiac/corhns person deal with all the prevalent problems that come with these diseases. Just trying to break the bearers...:sadangel:

Rook

01-17-2010, 06:05 PM

http://www.honesttea.com/

They're actually tasty...
And my dietitian had to go quiet after reading the labels...
gluten-free, low sugar, organic, kosher, nothing synthetic unless needed, and for those that care.. a part of the fair trade.

Blaze

01-20-2010, 09:07 PM

Straight Talker
CNN's Heidi Collins speaks out about celiac disease.
by Alicia Woodward

http://www.livingwithout.com/images/2010/fm10_bush_collins2.jpgCeliac disease, a genetic autoimmune disorder, is a hypersensitivity to gluten, the protein in wheat, barley and rye. With symptoms that can mimic many other health conditions, millions of Americans (about 1 in 100) have the disease but 97 percent remain undiagnosed. For years, Heidi Collins was one of them.
The popular television anchor of CNN Newsroom, Collins is a serious journalist who covers hard topics every weekday morning. Her no-nonsense style makes her a reliable and widely respected voice on cable TV.
Collins, who joined CNN in 2002, lives in Atlanta with her husband and their two sons, Riley, 9, and Owen, 2. She is an outspoken advocate for the gluten-free community who served as spokesperson for the National Foundation for Celiac Awareness up until the birth of her second child. Balancing motherhood with a demanding career keeps Collins very busy but she recently took time to talk with editor Alicia Woodward about living gluten free.
When did you learn you had celiac disease?
I was officially diagnosed about five years ago but I was sick with all the typical stomach symptoms for a very long time before that. In college, I remember having to leave parties and events early because I just didn’t feel well and wasn’t ever able to stay all the way through. That continued after I got married. My husband and I would attend events together but take separate cars because I knew I couldn’t last. I lived with symptoms probably a good 15 years before I was diagnosed.
What finally got you diagnosed?
When I transferred to New York City for CNN, there was a lot going on—the move, the house, the school system, two 100-pound yellow Labs in a New York apartment—and my condition grew significantly worse. At first, I just passed it off to stress. I’d seen lots of doctors, had tons of tests, and they all said I was a type A person and when I got stressed, it went straight to my stomach. But after a while, that just wasn’t enough. I was really sick. So I went to an internist near our new home. He asked me some questions and said, “I think you have celiac disease.” He sent me to Columbia University and Dr. Peter Greene at the Celiac Disease Center tested me and confirmed the diagnosis.
With years of chronic GI issues, no one ever suspected celiac disease?
Back in 1997, I developed a blood clot that came out of nowhere. It was very serious and I was in the hospital for four months, including nearly a month at the Mayo Clinic. Long story, but the clot ended up in an artery and it wouldn’t dissipate despite heavy doses of blood thinners. This eventually led to an intense 6-hour surgery. There were five different teams of specialists on my case with sometimes two to three blood draws a day. Tests pointed to an autoimmune problem. Doctors said lupus, antiphospholipid antibody syndrome and on and on—but nobody ever considered celiac disease. But before all that, I lost a pregnancy at 7 months due to placental divide. Looking back, there is no doubt in my mind that it was due to celiac disease and my inability to absorb nutrition.
You now have two little boys. Are they eating gluten free?
Riley, the oldest, tested positive for celiac disease so he’s gluten free. Thank God we caught it early. He’s fantastically healthy and handles the diet so well. I feel very lucky.
What about Owen?
Owen is quite a story. Given my blood clot and years of untreated celiac, I was advised that I couldn’t carry another baby. This was very upsetting. It was a long process, a lot of discussion, but the bottom line was, we wanted another child. So after tons of planning and thought, we used an egg donor and surrogate. We’re very blessed to have a beautiful little boy.
You have a high-profile job where you’re traveling quite a bit. Is it challenging to adhere to the diet?
Travel can sometimes be difficult. I carry my own food everywhere. I worked on a story where I knew it was going to be a long shoot with nothing available but fast food, which is next to impossible for me. The producer and I had planned to drive there together and she shows up in this itty-bitty car—there was barely room for my cooler. It was really funny. Needless to say, there was a lot of talk about celiac on that drive. I am not shy about this. I was on an aircraft carrier overnight, interviewing high-ranking Navy officials. I told them I appreciated being invited but we were going to be out in the middle of the ocean and I had to have food that was safe and wouldn’t make me sick.
And what was the response?
I have never, ever had anything but complete cooperation and concern. But dining out in a restaurant, that’s a different story.
How so?
Some well-known chef at some upper-crust restaurant will look you in the face and say, “Of course, I know what gluten free is.” Then in the same conversation he confuses gluten with glucose and I know instantly I’ll have to question every single thing that comes out of that kitchen. In rare cases, we leave but I’m more interested in teaching people and increasing awareness. Again, I’m far from shy. I’m happy to go back into the kitchen, which I’ve done before, to explain cross contamination. I always relate it to a peanut allergy. Just because it’s not anaphylaxis doesn’t mean that you don’t take it seriously. I don’t want to have to call you at 3:00 in the morning when this hits me and I’m so sick that I can’t function for a couple of days.
What’s been your biggest challenge?
I’m really frustrated with the airlines and airports. I think they should somehow be the next focus of a gluten-free movement. I carry fruit and almonds with me but that’s not enough when you’re traveling all day and your flights get cancelled several times. You end up eating a salad with questionable dressing. It’s just not good enough. There should be safe options. Sometimes I'm lucky and I find a deli place and ask them to help me out, change their gloves, that sort of thing.
So you actually educate the staff at sandwich shops?
Yes, this just happened. The people there were very nice. I asked them to change their gloves and not to put my meat directly on the counter or cutting board. Then I stood there and watched them like a hawk. I had a slice of fresh turkey, a piece of cheese, some potato chips, a piece of fruit and I was good to go.
Looking back, what do you wish you’d known?
I wish I’d been diagnosed during the blood clot ordeal, ten years earlier than I was. All those brilliant doctors missed it. Then I look back at all the angel food cake I ate, all those Asian dishes with soy sauce....
What are your favorite foods now?
There’s so little that we don’t eat. Most of our cooking is naturally gluten free. We are definitely meat eaters—we enjoy marinated steaks. I’d be lost without my gluten-free soy sauce. I cart that damn bottle around with me everywhere. [Laughs.] I have to tell you that I’m encouraged by the gluten-free products out there. Some of them are great. I know what I like and I know what I don't like. My little guy rarely complains—and if somebody was going to complain, it would be the young child, right?
What advice would you give others?
If you have celiac disease, do not be shy. Tell the people who give you food what you need in the most polite and assertive manner. You really have to fight for yourself and your health.

This article was featured in the February/March 2010 issue.
Click here (http://www.livingwithout.com/subscribe)to subscribe to Living Without. (http://www.livingwithout.com/subscribe)

Blaze

01-21-2010, 06:43 PM

http://origin.ih.constantcontact.com/fs010/1102026593625/img/231.jpg?a=1102951211101Gluten-Free White
Chicken Chili
Makes 8 Cups

Here's a tasty way to enjoy leftover chicken or turkey. For vegetarian chili, substitute vegetable broth for the chicken broth; omit the poultry and add two additional cans of beans.

2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 cup minced onions
1 green pepper, diced
2 teaspoons chili powder
1 tablespoon ground cumin
1½ cups diced zucchini
1½ cups diced yellow squash
1½ cups frozen corn
¼ cup chopped fresh cilantro
½ teaspoon salt
12 grinds black pepper, or to taste
1 teaspoon oregano
1 cup diced canned tomatillos or green salsa
1 (15-ounce) can white beans, rinsed and drained
2 cups gluten-free chicken broth
2 pounds shredded or diced cooked chicken or turkey
<LI class=style29>Heat olive oil in large pot and sauté garlic, onion and pepper until onion is translucent. <LI class=style29>Toss in chili powder and stir for 1 minute. <LI class=style29>Add remaining ingredients, except chicken or turkey, and cook until zucchini and yellow squash are tender. <LI class=style29>Stir in chicken or turkey and let mixture simmer for 5 minutes.
Adjust seasonings to taste. Serve hot.
TIP: You can use ground or diced raw chicken or turkey. Add uncooked meat to the pot once onions are translucent and sauté meat until it’s cooked.
Each serving contains 301 calories, 6g total fat, 1g saturated fat, 0g trans fat, 93mg cholesterol, 23g carbohydrate, 239mg sodium, 5g fiber, 41g protein.
This recipe by cookbook author Rebecca Reilly was published in the February/March 2009 (http://www.livingwithout.com/2009/2009febmar.html)issue of Living Without magazine

violaine

01-27-2010, 02:08 PM

http://www.newscientist.com/article/mg20327191.300-food-allergies-get-curiouser-and-curiouser.html?page=1

just posted this in the aspie thread- thought it might be beneficial here as well :cherokee: :farmbull: [that's a pet bull, by the way! ;) ]

Andrew, Jr.

01-27-2010, 02:22 PM

Blaze,

I tried the chili - yep, it's a keeper! :chef:

You are an excellent cook! :bbq: :eating:

Rook

01-28-2010, 10:37 AM

Coconut milk is a dairy-free alternative to those who are lactose intolerant or allergic to animal milk. This vegan drink is also soy-free, gluten-free and nut-free. {Not to be confused with coconut Water or the canned type used in cooking, kthnx}
Some health food store aisles carry this type of Milk in half gallon cases, like regular milk or Lactaid.

http://www.turtlemountain.com/products/coconut_milk_beverage.html

Blaze

01-29-2010, 06:29 PM

This one is a pretty good one for those who want to watch the Super bowl and still go gluten free, it's actually pretty good!

Fava Bean and Dill Dip

MAKES 2 CUPS

The flavors of dill and fava beans combine deliciously in this dip. Top with a dash of paprika. For more color and a bit of juicy crunch, garnish with a sprinkle of fresh pomegranate seeds.
http://www.livingwithout.com/media/newspics/14121587-1697x1131.jpg
1 (15-ounce) can fava beans, rinsed and drained
1 garlic clove
2 tablespoons lemon juice
1 teaspoon balsamic vinegar
4 tablespoons extra-virgin olive oil
¼- ½ teaspoon salt
10 grinds fresh black pepper
1 tablespoon chopped fresh dill or ½ tablespoon dried dill
3 tablespoons water
1 teaspoon pomegranate molasses, optional
1. Put all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning.
TIP Pomegranate molasses adds a hint of exotic sweetness. It’s available at Middle Eastern shops.
Each tablespoon (with molasses) contains 35 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4g carbohydrate, 137mg sodium, 1g fiber, 1g protein.

Blaze

01-29-2010, 06:34 PM

This recipe is time consuming, but well worth the wait... And adding fruit toppings just makes it even more tasty.

Do you know what meringue based dessert was named after a Russian ballet dancer in the 1920's?

Pavlova was created to honor the name of Anna Pavlova after one of her dance tours to New Zealand and Australia.

It's an award winning dessert just like the dancer...

Pavlova Recipe

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1201/Default.aspx)
Sweet, crunchy, and meltingly soft, Pavlova is a reason for entertaining.
Ingredients:
MERINGUE
1 1/2 teaspoons pure vanilla extract (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

TOPPING:
2 pints fresh or frozen berries
1/4 cup sugar

Whipped Cream for topping
Directions:
Place rack in the middle of the oven and preheat the oven to 275°F. Line a large baking sheet with parchment paper.

Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked. Place baking sheet in the oven.

Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift from the baking sheet and cool on a wire rack.

Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid. Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fDesserts%2fPavlova1a.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1201/Default.aspx)

Andrew, Jr.

01-29-2010, 10:23 PM

Hi Everyone,

I am having major Kidney issues. This has been going on since Christmas. I maybe having surgery if the medicine doesn't resolve the problems I have going on. This is mainly a heriditary issue. I will find out on Monday.

One of the things I will say is that Blaze is 100% right on with his meals. I highly recommend them. My diet is changing again, and I am not sure of what it is going to be this time around. I have been getting good lab results with what I have been doing so far. So my hat is off to Blaze. He is better than the doctors I have had so far. I had one urologist give me a faded xerox copy of a diet of 3 dishes. That was it. Nothing more nothing less and a bill for $200 and a Cat Scan bill that was $2K. Thank God I have insurance is all I can say.

Andrew

Blaze

01-31-2010, 11:28 AM

Crockpot Baked Beans
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1208/Default.aspx)
Sweet and savory baked beans.
Ingredients:
1 pound dried small white beans, rinsed and soaked overnight in water
1/3 cup GF molasses
1/4 cup brown sugar, packed
1 cup chopped onion
1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon - must be gluten free
1 Tbsp Dijon mustard
1/2 tsp salt, or to taste
Directions:
In Crockpot, combine all ingredients except salt. Cover and cook on low 10 to 12 hours, stirring occasionally if possible. Add salt to taste when beans are tender.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fSide+Dish%2fCrockpot+Baked+Beans1a.JP G&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1208/Default.aspx)
Contributed by Angie Halten

Blaze

01-31-2010, 11:34 AM

Symptoms and potential complications of Crohn's disease

Crohn's disease symptoms may range from mild to severe and can vary widely from person to person.¹ Most people experience periods when they have flare ups, followed by episodes of remission when the symptoms decrease or even disappear.¹ Commonly reported symptoms include the following:

Persistent diarrhea
Abdominal cramps and pain
Fever
Fatigue
Rectal bleeding and loss of appetite may also occur. In addition to the effects on the gastrointestinal tract, Crohn's disease can also affect other areas of the body such as the joints, eyes, skin, and liver.¹
Along with painful symptoms, Crohn's disease can lead to complications, including an obstruction of the intestine due to swelling and the formation of scar tissue.²
Other potential complications of Crohn's disease include the development of fissures (small cuts or tears in the anal canal), abscesses (localized infection or collection of pus), and fistulas (an abnormal tunnel that forms between two structures of the body).¹,²
Causes and risk factors of Crohn's disease

Not much is known about what causes Crohn's disease. What is known is that it is a chronic inflammatory disease of the digestive or gastrointestinal tract that appears to be a result of a complex interaction of factors including:³

Inherited genes
The immune system
Environmental factors
Researchers believe that once a person's immune system is "turned on" it doesn't know how to "turn off" at the right time causing inflammation that damages the intestines. This results in the pain and other symptoms of Crohn's disease.¹
Though it can occur at any age, most people are diagnosed with Crohn's disease between the ages of 15 and 35.² Roughly 20% of people with Crohn's disease have a sibling, parent or child with some form of IBD.² Men and women are at equal risk, while people of European heritage are more likely to develop the disease.²

Blaze

01-31-2010, 11:41 AM

More info that will help understanding Crohn's

Fact is there is no scientifically proven diet for inflammatory bowel disease. Most experts believe, though, that you can identify specific foods that trigger your gastrointestinal symptoms, particularly during disease flares. By avoiding your "trigger foods," you may find that your GI symptoms of gas, bloating, abdominal pain, cramping, and diarrhea are more manageable. At the same time, you will give your inflamed intestines time to heal. With Crohn's disease, it's important to follow a high-calorie, high-protein diet, even when you don't feel like eating. An effective Crohn's disease diet plan, based on recommendations from experts, would emphasize eating regular meals -- plus an additional two or three snacks -- each day. That will help ensure you get ample protein, calories, and nutrients. In addition, you will need to take your doctor-recommended vitamin and mineral supplements. By doing so you will be able to replenish the necessary nutrients in your body.
Which foods should I avoid with a Crohn's disease diet plan?

The foods that trigger symptoms differ for each person with Crohn's disease. To know which foods to leave out of your diet plan, you'll need to determine which foods trigger yours. Many people with Crohn's disease find that the foods on the following list aggravate symptoms during disease flares. So it's likely that at least some of these listed foods will trigger your symptoms:

alcohol (mixed drinks, beer, wine)
butter, mayonnaise, margarine, oils
carbonated beverages
coffee, tea, chocolate
corn husks
dairy products (if lactose intolerant)
fatty foods (fried foods)
foods high in fiber
gas-producing foods (lentils, beans, legumes, cabbage, broccoli, onions)
nuts and seeds (peanut butter, other nut butters)
raw fruits
raw vegetables
red meat and pork
spicy foods
whole grains and bran
Once you've identified foods that cause your symptoms to flare, you can choose either to avoid them or to learn new ways of preparing them that will make them tolerable. To do that, you'll need to experiment with various foods and methods of preparation to see what works best for you. For instance, if certain raw vegetables trigger a flare, you don't necessarily need to give them up. You may find that steaming them, boiling them, or stewing will allow you to eat them without increased GI symptoms. If red meat increases fat in the stools, you could try eating ground sirloin or ground round to see if you can tolerate a leaner cut of beef. Or you might decide to rely on low-fat poultry without skin and fish as your main sources of protein.

Blaze

01-31-2010, 07:29 PM

Gluten-free Organic Valley Products

Quick reference: milk and creams (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5109) • sour cream (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5131) • cream cheese (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5131) • butter (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5133) • eggs (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5135) • juice (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5132) • soy milk (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5132) • cheese (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5136) • Organic Prairie meat (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5134) • non GF products (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/#c5137)
At Organic Valley, our philosophy and practices are based on the health and welfare of people, animals and the earth. All of the products listed on this page are naturally gluten-free. However, this does not preclude the possibility of cross-contamination during the production process.
For many people, "gluten-free" is not a dietary choice, but a way of life. At Organic Valley and Organic Prairie, our production partners are audited on an ongoing basis to ensure that they are following Good Manufacturing Practices, as well as making continuous efforts to prevent cross-contamination from any allergens, including glutens. In spite of our best efforts, we cannot absolutely guarantee the absence of gluten in our products. As always, we recommend that any person on a restricted diet consult with their physician or nutritionist.
Currently, the FDA has a “Gluten Free Labeling Proposed Rule.” For further information on this please visit the FDA website (http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm111487.htm). For other gluten intolerance information, please visit www.csaceliacs.org (http://www.csaceliacs.org/).
This information is for educational purposes. It should not be considered medical advice.

The following Organic Valley products are naturally gluten free:

Milk and Cream:

Whole
Reduced Fat 2%
Lowfat 1%
Fat Free/ Nonfat/ Skim
Lactose Free
Chocolate 2%
8 oz shelf stable single serves (Lowfat, Chocolate, Strawberry, Vanilla)
Shelf-Stable liters (Whole Milk, Half and Half, Chocolate 2%)
Eggnog
Half and Half
Heavy Whipping Cream
Buttermilk

Milk Powder:

Buttermilk Blend Powder
Nonfat Dry Milk Powder

Sour Cream:

Sour Cream, Lowfat
Sour Cream, Regular
Cream Cheese:

Cream Cheese
Neufchatel
top (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/)

Butter:

Butter, Cultured, Unsalted
Butter, European Cultured
Butter, Pasture Cultured
Butter, Salted
Butter, Whipped, Salted

Eggs:

Whole Brown Eggs
Whole Brown Omega-3 Eggs
Egg Whites, Pasteurized

Juice:

Orange Juice, Pulp-Added
Orange Juice, Pulp-Free
Orange Juice with Calcium
Soy milk:

Original
Vanilla
Chocolate
Unsweetened
top (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/)

Cheese

Baby Swiss
Cheddar, Mild
Cheddar, Sharp
Cheddar, Raw Mild
Cheddar, Raw Sharp
Cheddar, Reduced Fat and Sodium
Cheddar, Vermont Extra Sharp
Cheddar, Vermont Sharp
Cheddar, Vermont Medium
Cheddar, Mild, Shredded
Colby
Feta
Mexican Blend, Shredded
Monterey Jack
Monterey Jack, Reduced Fat
Mozzarella
Mozzarella, Shredded, Low Moisture, Part Skim
Muenster
Pepper Jack
Provolone
Ricotta
Stringles, Mozzarella
Stringles, Cheddar
Stringles, Colby-Jack
Wisconsin Raw Milk Jack-Style

Organic Prairie Meats:

All Organic Prairie meats are gluten free.
It is possible that the packaging of some of our meats may contain corn gluten. For more information, please contact Customer Relations at (888) 444-MILK (6455).
top (http://www.organicvalley.coop/products/gluten-free-products/products/gluten-free-products/)

The following products are NOT gluten free:

Blue Cheese Crumbles, 4 oz. cup
Cottage Cheese, 16oz.
Cottage Cheese, lowfat, 16oz.
Parmesan Cheese, Shredded, 4 oz.
Italian Blend Cheese, shredded, 6 oz. (includes Parmesan

Blaze

02-03-2010, 06:44 PM

Celiac Light Bread

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/70/Default.aspx)

A light and flavorful loaf.

Ingredients:
1 1/8 cup Chickpea flour also called Garbanzo bean flour
1 cup cornstarch
1 cup + 1 Tablespoon tapioca flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)
3 1/2 tsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1 1/2 tsp salt
3 Tbsp brown sugar
1/4 tsp crème of tartar
3 eggs, lightly beaten
1 1/8 cup warm water
3 Tbsp vegetable oil
2 1/4 tsp active dry yeast

Directions:
BREAD MACHINE DIRECTIONS
Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl. Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine (This dough will need two kneadings in order to get its content to proper consistency).
Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.
OVEN DIRECTIONS
Turn your oven to 375°F. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more.

Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool. If slicing while hot, don't hold the loaf too tightly.

Contributed by Angie Halten

Blaze

02-05-2010, 09:01 PM

The Best Gluten-Free Minestrone Ever

SERVES 6 TO 10

This minestrone is more than soup–it’s a hearty meal. Make it on a cold, leisurely Sunday afternoon. It tastes even better the next day.
2 tablespoons olive oil + more to toss pasta
1 large onion, chopped
1 clove garlic, minced
1 leek, sliced (include part of the light-green top)
2 zucchini, chopped
1 carrot, chopped
1 (28-ounce) can gluten-free chopped tomatoes,
not drained
2 (15-ounce) cans kidney beans, adzuki beans or
other small red beans, drained and rinsed
2 (15-ounce) cans navy beans, or other white beans,
drained and rinsed
1 large potato, cut in large pieces
½ head curly Savoy cabbage or green head cabbage, cut into 1½ -inch pieces
½ cup green beans, cut into bite-size pieces (fresh or frozen)
1 bunch Swiss chard, cut into strips
1 teaspoon dried basil
Salt and pepper, to taste
2 cups uncooked gluten-free pasta
2 tablespoons chopped fresh parsley
Parmesan cheese or dairy-free cheese replacement, optional
1. In a large stockpot over medium temperature heat olive oil. Add onions, garlic and leek and cook until onions are transparent, about 4 to 5 minutes. Add zucchini and carrots, tomatoes with juice and bring to simmer, uncovered.
2. In a food processor or blender, puree white beans until smooth, adding ½ cup of water if necessary. Add pureed beans, red beans, potato, cabbage, green beans and 4 cups water. Bring to a slow simmer. Cook for 2 to 3 hours, stirring occasionally. Add Swiss chard, basil, salt and pepper and cook for another 15 minutes. Taste and adjust seasoning.
3. Cook pasta according to package instructions. Drain. Toss pasta with a little olive oil and parsley. Divide into individual serving bowls.
4. Ladle hot soup over pasta and serve.
Each serving contains 355 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 509mg sodium, 65g carbohydrate, 14g fiber, 18g protein.

http://cdn.livingwithout.com/media/newspics/Gluten_Fee_and_Dairy_Fee_Cooking.jpg
This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (https://secure.livingwithout.com/catalogs/default.html?product_id=4) (Special Eats), by Sueson Vess. Click here to purchase. (https://secure.livingwithout.com/catalogs/default.html?product_id=4)

Blaze

02-11-2010, 07:05 PM

Seasoned Pork Chops
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fMeats%2fSeasoned+Pork+Chops.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1210/Default.aspx)
Juicy and savory pork chops
Ingredients:
PORK CHOPS
4 pork chops
1 teaspoon bacon fat, grapeseed oil, or olive oil (or other high smoke point oil)
1-2 teaspoons of dry rub seasoning (see dry rub seasoning recipe below)**

DRY RUB SEASONING**
1/4 cup cumin seeds
3 Tbsp whole black peppercorns
1 Tbsp coriander seeds
2 Tbsp brown sugar
1 1/2 teaspoons sea salt

Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to a small bowl. Mix in sugar and salt. Makes 1/2 cup.
Directions:
Heat a large frying pan to medium high or high heat (hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices (about 1/8 teaspoon or a little more) on each of the pork chops. Using your fingers, rub the spices into the meat. Turn the chops over and repeat on the other side. Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan.

Put the chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.

Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat. Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. As soon as you flip the chops, if you are using a cast iron pan, you can turn off the heat. Cast iron holds heat very well and there will be enough heat in the pan to finish cooking the meat.

If you have chops that are a lot thicker than 3/4" (many are sold that are 1 1/2"-thick), you can put a cover on the pan and let the chops finish cook for 5 minutes or so (if you are using a cast iron pan and have turned off the heat, there should be enough heat if you cover the pan to finish the cooking of a thicker chop, if not, lower the heat to low and cover.

How do you know when the chops are done? . If you wait until you see juice oozing out of the top of the chop, it is definitely done. I typically just keeps the chops in the pan, the heat is turned off, so the pan is losing heat. The pan initially provides enough heat to sear the second side. As it initially cools it is still cooking, though not searing the meat. After a couple of minutes, it's just keeping the chops warm.

Contributed by Angie Halten

Blaze

02-11-2010, 07:08 PM

Lol, and for those of you... Like me... that like breakfast for dinner :spit:

Quick Cornmeal Griddle Cakes
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreakfasts%2fQuick+Cornmeal+Griddle+C akes3.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/231/Default.aspx)

Serve these tasty gems with maple syrup.

Ingredients:
1/4 cup milk
1 egg, beaten
1 cup cornmeal (fine grind)
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt

Directions:
Combine all the ingredients together and mix until smooth with a whisk or electric mixer.
Pour batter onto a hot greased griddle using approximately 1/4 cup of batter for each pancake. When batter bubbles then turn over and cook other side until lightly brown.
Serve with warm maple syrup.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreakfasts%2fQuick+Cornmeal+Griddle+C akes1.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/231/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreakfasts%2fQuick+Cornmeal+Griddle+C akes2.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/231/Default.aspx)
Contributed by Angie Halten

Blaze

02-13-2010, 08:31 AM

Apple Raisin Tart

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/443/Default.aspx)

Fresh apples and raisins with a pecan crumble topping.

Ingredients:
1 Pre-made GF pie crust
FILLING
6 Granny Smith apples, peeled and thinly sliced
1/2 cup raisins
1/2 cup toasted, chopped pecans
1/2 cup granulated sugar
1/4 cup orange juice
2 Tbsp rice flour
2 tsp.gluten-free vanilla (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
1-1/2 tsp cinnamon
TOPPING
1 cup chopped pecans
1/2 cup rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/4 tsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/3 cup lightly packed brown sugar
1/3 cup white sugar
1 Tbsp cinnamon
1/2 cup cold butter, cut in small pieces

Directions:
Preheat oven to 400°F.

Roll out one Pie Crust and press into sides and bottom of a 9 or 10-inch spring form pan. Chill 10 minutes then bake 10 minutes. Cool slightly.

Combine and mix all the filling ingredients together in a bowl. In a separate bowl mix and combine the topping ingredients until crumbly.

Spoon filling mixture (and its liquids) into tart shell. Sprinkle with the topping mixture. Set pan on baking sheet and bake 40-50 minutes or until top is lightly browned and apples are soft.

Remove and serve warm. Serves 8

Contributed by Angie Halten

Blaze

02-15-2010, 09:26 PM

~Grinz~ This is my hint for StillettoDoll to make it, cause if I make it, I will eat it before it even has a chance to cool...
:eatinghersheybar:
Chocolate Fudge Supreme
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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A Chocoholic's dream come true!
Ingredients:
2 cans evaporated milk
2 Tbsp butter
4 1/2 cups sugar
4 packages of Bakers Semi-Sweet Chocolate (1 package has 8 squares)
1 pint gluten free marshmallow creme
2 cups nuts, chopped

Directions:
Combine the milk, butter and sugar in a saucepan, and boil the ingredients for at least 6 minutes.

Turn down burner to a low heat setting then add the chocolate, marshmallow crème and nuts. Blend until the chocolate has and melted.

Pour the mixture into a 9 x 13 inch pan that is not greased.

Once fudge has cooled cut into serving size pieces and enjoy!

Contributed by Angie Halten

Blaze

02-18-2010, 07:07 PM

I have yet to try this recipe, but it sounds good!

Flaky Gluten-Free Buttermilk Biscuits

MAKES 12 BISCUITS

http://cdn.livingwithout.com/media/newspics/buttermilk_biscuits.jpg
Also known as baking soda biscuits, these buttery morsels are delicious on their own or can be used to make the perfect gluten-free strawberry shortcakes.
1 cup tapioca flour
½ cup sweet white rice flour
½ cup white rice flour
½ cup potato starch
½ cup cornstarch
1½ teaspoons xanthan gum
4 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon sugar
1 teaspoon salt
5 tablespoons vegetable shortening
4 tablespoons cold unsalted butter,* (http://www.livingwithout.com/recipes/butttermilk_biscuits-1953-1.html?ET=livingwithout:e108:48953a:&st=email#tip) cut into bits
1½ cups buttermilk* (http://www.livingwithout.com/recipes/butttermilk_biscuits-1953-1.html?ET=livingwithout:e108:48953a:&st=email#tip)
1. Preheat the oven to 425 degrees. Grease a baking sheet.
2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.Each biscuit contains 211 calories, 9g total fat, 5g saturated fat, 0g trans fat, 14mg cholesterol, 567mg sodium, 30g carbohydrate, 0g fiber, 1g protein.

*TIP For dairy-free biscuits, replace 4 tablespoons butter with 4 tablespoons dairy-free margarine or non-dairy buttery spread. Make dairy-free buttermilk by adding 1 tablespoon distilled white vinegar or cider vinegar to 1½ cups milk of choice (rice, soy, hemp, nut). Proceed with recipe instructions.

http://cdn.livingwithout.com/media/newspics/Glutenfreeeveryday.jpg
(https://secure.livingwithout.com/catalogs/default.html?product_id=1923)This recipe is reprinted with permission from Gluten Free Every Day Cookbook (https://secure.livingwithout.com/catalogs/default.html?product_id=1923) (Andrews McMeel Publishing), by Rob Landolphi.

Andrew, Jr.

02-19-2010, 11:45 AM

Blaze, :bowdown:

Rosie has made the butter-milk biscuits before. They are sooo good. Now, I only have 1 or maybe 2 at most. But they are so delish! I highly recommend this receipe to everyone. Moist, flakey, and so good. I am not kidding. I am not a bread person at all, but these just call your name!

Blaze

02-19-2010, 11:48 AM

Pizza Rollups

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/41/Default.aspx)

Great for company or take the extras for lunch.

Ingredients:
1 bag of Country French Bread Mix dough (or 1 batch of Pizza Dough (http://glutenfreeclub.net/Default.aspx?tabid=56&mid=376&nid376=867))
¾ cup gluten-free ricotta cheese
½ cup grated parmesan cheese
1 cup shredded zucchini
1 cup sliced mushrooms
1 cup ground, crumbled, cooked sausage or beef
1 ½ cups shredded mozzarella cheese
1/2 tsp Garlic powder
1/2 tsp. Dried Oregano
1/2 tsp. Dried Basil

Directions:
Preheat oven to 400°F.

Spread prepared dough between 2 pieces of oiled plastic wrap. Press into a rectangle, about 10-x16-inches. Remove top sheet of plastic and spread ricotta evenly over the top, leaving 1-inch border around all sides. Sprinkle remaining ingredients evenly over ricotta.

Roll dough gently (along the 16 inch side) until in a tight wrap. Roll will be about 3-4 inches thick and 16 inches long.

Place roll onto a greased cookie sheet. Brush with olive oil and bake 15-22 minutes or until golden brown. Allow to stand five minutes after baking. Cut into slices. Serve with pizza sauce.

Contributed by Angie Halten

Blaze

02-21-2010, 09:52 AM

Joanna's Chicken Casserole
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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This recipe has been handed from friend to friend so many times that we have no idea where it originated. My wife, Joanna, as usual, has made her own improvements.

Ingredients:
1.5kg chicken pieces (for best flavour, leave the skin on)
4 tsp oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 tsp oil, extra
4 tsp lemon juice
2 tsp grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 tsp brown sugar
2 tsp dry mustard
2 tsp gluten-free curry powder (some isn't GF)
4 tsp wine vinegar (NOT malt vinegar)
2 tsp teryaki or gluten-free soy sauce (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=soy%20sauce&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dsoy%2520sauce)
salt and freshly ground pepper

Directions:
Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Nice served with rice.

Contributed by Angie Halten

Rook

02-25-2010, 12:13 PM

http://tshirthell.vo.llnwd.net/e1/shirts/products/a1083/a1083_thumb.jpg

:blink::cracked:

Andrew, Jr.

02-25-2010, 12:58 PM

Rook, :cracked:

All I could do was :cheer::thumbsup::clap::piratelaugh::cheerleader:

You are so funny!

Love,
Andrew
:lol2:

ruthie14

02-25-2010, 01:58 PM

Rook Hilareous! I have it too...see some cool recipes... I eat a lowfat atkins diet so bread type stuff is off my list of things to eat. Good to have for special occations. I found out I have celiac not quite 2 years ago. Some of the ingredients in these recipes are still foreign to me... I will learn. Anybody find a good ready made "white" bread? I have yet to find something that tastes good as is for sandwiches. Joining........

Blaze

02-25-2010, 08:12 PM

Gluten-Free, Dairy-Free Potato and Artichoke Casserole

SERVES 6 TO 8

http://cdn.livingwithout.com/media/newspics/potato_casserole.jpg
This tasty dish is cozy comfort food that satisfies hunger and warms up a dinner menu.
2½ pounds fingerling potatoes, scrubbed,
sliced in half lengthwise
1 teaspoon salt, divided
1 tablespoon olive oil
1 medium sweet onion, thinly sliced in rings
1 medium red bell pepper, cored, seeded,
sliced into thin strips
1 (10-ounce) package frozen artichoke hearts, thawed
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
¾ cup dairy-free sour cream substitute (or soft
tofu, mashed and combined with 1½ teaspoons
distilled white vinegar)
¾ cup milk of choice (rice, soy, hemp)
1 cup dairy-free Swiss cheese substitute
½ cup gluten-free, dairy-free cracker crumbs (use buttery-type cracker)
Vegetable oil spray
1. Preheat oven to 425 degrees. Spray a 2-quart casserole dish with 2-inch sides with vegetable oil spray.
2. In a Dutch oven or a large pot, bring the potatoes, ½ teaspoon salt and enough water to cover potatoes to a boil over high heat. Turn heat to medium low, cover pot and cook potatoes until they are almost cooked through. Remove from heat and drain well. Arrange potatoes in prepared dish.
3. While potatoes are cooking, sauté in a 10-inch sauté pan the onion, bell pepper and the artichoke hearts in olive oil until they are softened. Pour onion, bell pepper and artichoke hearts over the potatoes. Sprinkle them with ½ teaspoon pepper, thyme, parsley and remaining ½ teaspoon salt.
4. In a small bowl, combine the sour cream substitute (or tofu combined with white vinegar) and milk substitute until mixture becomes smooth. Pour this over the potatoes.
5. Bake in 425-degree oven for 20 minutes. Remove dish from oven and sprinkle with cheese substitute and cracker crumbs. Place dish back in oven and bake for another 20 to 25 minutes until cheese is melted and lightly browned. Remove from oven and serve.
Each serving contains 378 calories, 12g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 782mg sodium, 62g carbohydrate, 8g fiber, 9g protein.

Reprinted with permission from Cooking for Food Allergies Everyday & Gourmet (Family Friendly Publishing, LLC) by Libby Avery, familyallergycooking.com (http://familyallergycooking.com/).

Blaze

02-25-2010, 08:34 PM

ruthie14

02-25-2010, 08:41 PM

Thanks Blaze... I'll look them up!!

ruthie14

02-26-2010, 01:02 PM

Hi Ruthie. here is a link to making some really good breads

http://www.livingwithout.com/issues/3_6/Gluten-Free-Bread-1335-1.html

http://www.julianbakery.com/glutenfree_bread.html?gclid=CJbi34X8jqACFRBM5Qodn0 R6fQ

The second one is one you can buy and it doesn't taste like cardboard, lol.
Hope this helps!

Thanks Blaze for these websites. Unfortunatley bc I live on the east coast, buying the bread and having it shipped is too much money for me. The website is also not in my budget..but it looks good. I'm sure it is very informative....but I will have to get my info from you and the others I know that have this issue. Darn it! lol

How is your day going? I have another unpaid day off bc of snow and ice. My pocketbook doesn't like that either. rme

violaine

03-03-2010, 03:05 PM

hi :)

i just made a teff tortilla. this is a dark flour, and not an inexpensive flour, but it can be mixed into a recipe wf/gf AP blend. i want to make some teff flatbread later [takes at least 24 hours/2 days]. i buy it from an ethiopian market, and it's pure, but if you should order the flour, be mindful of wheat sometimes being added to the flour. rige is also healthy, and delicious in crepes, waffles, and pancakes.

some good info here about flours/blends:

http://www.ethiopianrestaurant.com/injera.html

http://www.squidoo.com/gluten-free-flour-blends

http://www.seriouseats.com/recipes/2009/09/teff-ethiopian-gluten-free-grains-flour-porridge-recipe.html

violaine

03-03-2010, 03:08 PM

Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4): Amazon.com: Grocery

crepe recipe at the bottom:

http://www.tamaraduker.com/2009/01/teff-78-million-ethiopians-cant-be-wrong/

Blaze

03-03-2010, 08:16 PM

Easy Tootsie Rolls <~ and there gluten free!

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/524/Default.aspx)

A twist on a favorite candy.

Ingredients:
2 Tbsp butter, softened
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 tsp vanilla extract (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
3/4 cup dry milk powder
1/2 cup white corn syrup

Directions:
Mix all ingredients together.

Place chocolate and butter in 4-cup glass measuring cup with a handle. Microwave, uncovered, at high power for at least 1 minute, stirring once during cooking time, until chocolate is melted. Stir in corn syrup and vanilla.
Return to microwave and cook on high power for 1 minute. Remove from microwave and mix in 1 cup powdered sugar. Add the instant milk powder and stir thoroughly, then add the vanilla.
Turn mixture onto waxed paper that has been sprinkled with the rest of the powdered sugar.( Knead like you would for bread). Knead candy until stiff, adding as much powdered sugar as necessary to form a stiff but pliable dough.
Divide candy into four parts, then roll each part into pencil-size strips. Cut each strip into 10 pieces and wrap in waxed paper. You may need to refrigerate the candy to set. 40 pieces

Contributed by Angie Halten

Blaze

03-06-2010, 02:23 PM

Best Chocolate Chip Cookies

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/654/Default.aspx)

Positively the absolute best chocolate chip cookies.

Ingredients:

8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar Flour
1 cup white

Blaze

03-06-2010, 02:26 PM

Porcupine Meat Balls

These scrumptious meatballs make a great appetizer or a main course meal.

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/40/Default.aspx)

Don't let the name scare you!

Ingredients:
1 ½ pounds ground pork or beef
1 cup short grain Arborio rice
1 green onion, finely chopped
½ tsp fresh ginger root, chopped
4 shiitake mushrooms, stemmed & chopped
1 tsp water chestnuts, chopped
1 tsp salt
1 tsp.cornstarch
1 tsp dry sherry
1 ½ Tbs. wheat-free Tamari soy sauce
½ tsp sugar
1 egg
¼ tsp pepper
sesame oil to coat steamer

Directions:
Soak rice in water for 1 hour.

Place meat in a bowl and add onions, ginger root, mushrooms, and water chestnuts. Combine the remaining ingredients in a separate bowl then add to the meat mixture; mix well. Form meat into 1- inch balls.

Sprinkle rice evenly over a baking sheet. Roll meatballs over the rice to coat. Oil bamboo steamer and place meatballs on it, making sure they do not touch each other. Cover and steam until the rice is soft and meat is no longer pink (about 20-30 minutes).
If you do not own a bamboo steamer: place 2 inches of water into the bottom of a large pan with a tight fitting lid. Cut the top and bottom off a clean tuna can, and set into the water. Place the Porkupine Balls on a Pyrex or other heat resistant plate. Set plate (make sure plate is at least one inch smaller than the pan) onto the tuna can. Cover and steam.

Contributed by Angie Halten

Blaze

03-06-2010, 02:28 PM

http://thedeliciousdecisions.com/t/c/12576/Openers_M3/kz122.html Tomato Sauce

Who doesn't love the traditional spaghetti with meatballs and lovely tomato sauce?

Tomato sauce has been a pillar for hundreds of years as one the most simple and dynamic sauces. Tomatoes taste great with everything from chicken to halibut. Rather than trying to get all fancy, lets stick to the basics and make one that is simple and easy to make in under an hour.

Delicious Tip

Start by heating up some olive oil in a pot and slice 1 red onion julienne. Fry the onion with 2 minced cloves of garlic and stir around the onions until color begins to develop, about 3-5 minutes. Once you begin to see a nice golden color appearing on the onion, add 4 anchovy fillets finely chopped along with a handful of chopped parsley stems and 1tbs of tomato paste. Cook for 2 more minutes and then add one 28oz tin of whole roma tomatoes and an additional quarter tin of chicken or vegetable stock/broth. Break up the whole tomatoes with the back of a spoon and bring to a boil. While this is coming to a boil add a handful of fresh torn basil and a splash of red wine vinegar. You can also add some fresh roma's for a nice texture later or if you intend to puree this sauce, it helps with the consistency. Once boiling turn down the heat so the sauce is steadily bubbling but not boiling. Make sure to not allow the sauce to catch to the bottom of the pot. After one ho ur or once its reached the flavour and consistency you enjoy, remove from the heat and season with salt and pepper. You can also adjust the amount of vinegar and blend the sauce smooth if you so choose. Voila!

http://thedeliciousdecisions.com/t/o/Openers_M3/kz122/286.gif

http://83.167.227.12/images/c/deliciousdecisionsfooter.jpgthedeliciousdecisions. com
295 Greenwich Street, New York, NY 10007

Blaze

03-14-2010, 08:51 PM

Turn on your printer! Get ready to print this recipe! Why? Because this Cheesecake is so dreamy you won't want to just dream about it...You'll want to eat it! :eatthebunny:

Susie's Cheesecake

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/726/Default.aspx)

A twist on a creamy New York Cheescake.

Ingredients:
¼ pound GF sweet butter (unsalted butter)
1 ½ cup sugar
32 ounces whipped GF cream cheese
16 ounces GF sour cream
2 Tbsp corn starch
1 tsp GF vanilla (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
1 ½ tsp lemon juice
5 eggs

Directions:
Preheat oven to 375°F.

Let cream cheese, sour cream and butter stand at room temperature for 1 hour.
Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth.

Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed).
Line the pan with aluminium foil and pour the mixture into a 10 inch greased spring form pan. Place the spring form pan into a large roasting pan that is half filled with hot water.

Bake in oven until golden brown for an hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold.

Remove from pan and serve.

Contributed by Angie Halten

Blaze

03-14-2010, 08:52 PM

Banana Biscuits
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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Sweet and Moist

Ingredients:
1 cup gluten free flour mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)with a bit of chick pea flour added in
1/2 tsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/2 cup tapioca flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)
1 tsp baking soda
2 tsp baking powder
3-4 Tbsp sugar
2 bananas mashed

Directions:
Preheat oven to 400°F.

Combine together all the ingredients except for the bananas and mix well. Then add in the ripe, well-mashed bananas and mix well.
Add enough chick pea flour so the dough is just barely non-sticky. Drop onto a greased baking sheet.
Bake for 12 minutes or until golden brown.

Contributed by Angie Halten

Blaze

03-14-2010, 09:40 PM

I have been favoring many Asian, especially Japanese foods lately because there made from buckwheat noodles and because they usually use many veggies and healthy choice foods. I just wanted to share this with you all.

Japanese Soba Salad Recipe

Recipe Feedback:User Rating http://reviews.about.com/static/6843-2/translucent.gif (http://reviews.about.com/6843-2/a423GjW001Rz/submission.htm?bvpage=action.htm&action=AddReview&format=embedded&user=__USERID__&return=http%3A%2F%2Fjapanesefood.about.com%2Fod%2F noodlessoup%2Fr%2Fsobasaladrecipe.htm&loginparams=__BVLOGINPARAMETERS__&submissionparams=sdn%3Djapanesefood&campaignid=BV_RATING_SUMMARY_ZERO_REVIEWS&submissionurl=__BVSUBMISSIONURL__) Be the first to write a review (http://reviews.about.com/6843-2/a423GjW001Rz/submission.htm?bvpage=action.htm&action=AddReview&format=embedded&user=__USERID__&return=http%3A%2F%2Fjapanesefood.about.com%2Fod%2F noodlessoup%2Fr%2Fsobasaladrecipe.htm&loginparams=__BVLOGINPARAMETERS__&submissionparams=sdn%3Djapanesefood&campaignid=BV_RATING_SUMMARY_ZERO_REVIEWS&submissionurl=__BVSUBMISSIONURL__)
By Setsuko Yoshizuka (http://japanesefood.about.com/bio/Setsuko-Yoshizuka-6090.htm), About.com Guide

See More About:

japanese noodles (http://japanesefood.about.com/lr/japanese_noodles/636454/1/)
ramen recipes (http://japanesefood.about.com/lr/ramen_recipes/636454/2/)
japanese salad (http://japanesefood.about.com/lr/japanese_salad/636454/3/)
http://z.about.com/d/japanesefood/1/I/6/U/sobasaladmed.jpg Japanese Soba Noodle Salad
Photo (c) Setsuko Yoshizuka

Japanese Ads (http://javascript:mN(9);)
Japanese Curry Recipe (http://japanesefood.about.com/z/js/o.htm?k=japanese%20curry%20recipe&d=Japanese%20Curry%20Recipe&r=http://japanesefood.about.com/od/noodlessoup/r/sobasaladrecipe.htm) Jello Salad Recipes (http://japanesefood.about.com/z/js/o.htm?k=jello%20salad%20recipes&d=Jello%20Salad%20Recipes&r=http://japanesefood.about.com/od/noodlessoup/r/sobasaladrecipe.htm) Asian Cooking Recipe (http://japanesefood.about.com/z/js/o.htm?k=asian%20cooking%20recipe&d=Asian%20Cooking%20Recipe&r=http://japanesefood.about.com/od/noodlessoup/r/sobasaladrecipe.htm) Japanese Cooking (http://japanesefood.about.com/z/js/o.htm?k=japanese%20cooking&d=Japanese%20Cooking&r=http://japanesefood.about.com/od/noodlessoup/r/sobasaladrecipe.htm) Japanese Food (http://japanesefood.about.com/z/js/o.htm?k=japanese%20food&d=Japanese%20Food&r=http://japanesefood.about.com/od/noodlessoup/r/sobasaladrecipe.htm)

Soba (http://japanesefood.about.com/od/japanesefoodpicture/ig/Japanese-Ingredients-Pictures/Japanese-Ingredient-Pictures.htm) are Japanese buckwheat noodles and can be cooked in many ways. Soba salad isn't a traditional Japanese dish but is a refreshing dish to make during the summer.
Japanese Noodles (http://japanesefood.about.com/od/japanesefoodpicture/ig/Japanese-Noodles-Pictures/) Ingredients:

5 oz. dried soba buckwheat noodles
1/2 cup shredded carrots
1 yellow bell pepper, stemmed, seeded, and julienned
1 small cucumber, julienned
4 lettuce leaves, torn into bite-sized pieces
*For dressing
3 Tbsp dashi soup
2 Tbsp soy sauce
1 1/2 Tbsp rice wine vinegar
1 Tbsp mirin
1 tsp sugar
1 tsp sesame oil
1/2 tsp wasabi paste
Preparation:

Boil dried soba noodles, following the package instructions. It usually takes a couple minutes to boil soba. Drain and cool soba noodles in cold water and gently wash them with hands. Drain well and set aside. Mix all the ingredients for dressing in a small bowl. Place soba noodles, carrot, yellow bell pepper, cucumber in a large bowl. Pour the dressing over them and mix well. Line a serving bowl with lettuce leaves. Serve soba salad on lettuce leaves.
*Makes 4 servings

Andrew, Jr.

03-15-2010, 12:05 PM

Blaze,

I tried the meatballs...to die for! They really turned out well. Rosie made them for me. We used the beef because Rosie doesn't eat pork. But they were good. I would definitely have them again! :cowboy:

Blaze

03-20-2010, 08:52 PM

The great thing about cornbread is that it keeps well and doesn't need to rise like most breads do. Cornbread is served in a variety of ways from stuffing to cakes to side dishes.

Here is a delicious Cornbread recipe for you to try that uses buttermilk:

Cornbread with Buttermilk

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/853/Default.aspx)

The buttermilk is what gives this cornbread recipe a moist texture.
Ingredients:
DRY INGREDIENTS
2 cups gluten free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1-1/2 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups white cornmeal
1/2 cup plus 2-tablespoons sugar

WET INGREDIENTS
1 cup buttermilk
1/2 cup milk
3 eggs
1/2 cup olive oil
Directions:
Set out buttermilk, milk, and eggs for about thirty minutes to bring to room temperature.

Preheat oven at 425°F.

Sift together the dry ingredients: gluten free flour, baking powder (gluten free), salt and baking soda. Add cornmeal and sugar and whisk together.

In a separate dish, beat together wet ingredients for about thirty seconds on medium. Slowly add dry ingredients and stir with a wooden spoon until well combined.

Grease a 9 x 13 pan and pour in batter. (You can also use cooking spray). Bake for 25 minutes or until golden.

Contributed by Angie Halten

Blaze

03-20-2010, 08:55 PM

This Pecan Rice is excellent alongside chicken and if nuts aren't your thing then just leave them out.

Pecan Rice
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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Serve with chicken, very tasty.

Ingredients:
2 Tbsp olive oil
1/4 cup celery, chopped
1/2 cup onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
4 cups cooked rice
1/2 cups pecans, chopped and toasted
1/2 tsp salt
1/2 tsp basil
1/2 tsp thyme
1/8 tsp pepper

Directions:
Heat the olive oil, then toss in the celery, onions and garlic. Keep sauteing over a low heat until they become soft.
Add the rest of the ingredients, excluding the pecans.
Stir the pecans a right before you decide to serve the dish.

Contributed by Angie Halten

ruthie14

03-25-2010, 04:40 PM

Rook

03-28-2010, 10:14 PM

2

cups Basmati Rice, soaked water for 30 minutes prior to cooking

2 ½

cups Vegetable Stock

6

Roasted Mini Bell Peppers, any color

1

Roasted Cubanelle Pepper

½

cup Green Sweet Pea, fresh or frozen

1

pinch Saffron, soaked in 3 tbsp of warm water for 30 minutes

1

large Onion, sliced vertically

4

Green Hot Chilli, vertically slit

1

teaspoon Cracked Pepper

2

tablespoons Olive Oil

Salt, to taste

Step 1

In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned.

Step 2

Add the green chilli and cracked pepper and fry it for a couple of minutes.

Step 3

Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir.

Step 4

Drain the water completely from rice and add it to the skillet.

Step 5

Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas.

Step 6

Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame.

Step 7

Serve immediately.

Blaze

04-11-2010, 09:49 PM

If you ordered a pizza in North America it would typically come with pepperoni, sausage, ham, green peppers or onions. But, in Korea the typical topping would be sweet potato, in India - pickled garlic and in Costa Rica - coconut.

Not only can you vary pizza toppings but pizza crusts as well. Here is a quick and easy No Yeast Pizza Crust recipe for you to try:
Gluten Free Pizza Crust
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/867/Default.aspx)
This Pizza crust is a nice change from the regular ones that use yeast and it's quick!
Ingredients:
1 cup gluten free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
¼ cup potato flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon gluten free baking powder
1 large egg
½ cup milk
1/8 cup olive oil
Directions:
Preheat oven at 350°F. Spray a pizza pan or cookie sheet with cooking spray.

In a medium bowl, add all of the dry ingredients and whisk lightly until well combined.

In a large glass measuring cup, whisk together egg,milk and oil. Take note of how much liquid there is. You need one cup of total liquid so if you need more, add extra milk. Slowly add the liquid into the dry ingredients. Stir rapidly with a wooden spoon until well combined.

Place dough into pan. Work gently with hands to spread evenly on bottom of pan. Brush dough with olive oil and top with desired toppings. Place on top rack of oven and bake until dough is crisp and golden and cheese is melted, about 30 minutes.

Contributed by Angie Halten

Blaze

04-11-2010, 09:58 PM

Urrgggggg tummy trouble today... after some investigation... I think it was chocolate pudding and/or the whipped topping I had last night at a diner. I HATE celiac... :mad: Anyone else ever have trouble with either of these?

Hmm, some people do have problems with chocolate, so far I haven't, but... I do have problems with puddings because they do tend to have some sort of flour to thicken it. Even a cross contaminated wooden spoon that once was used to cook with that had flour or wheat substance on it will affect you. And whipped toppings once again can have flour based thickening agents. I am sorry that you had an attack. I for one can't say that I hate celiac. It has helped me to be more aware and picky about what I put into my body as well as helping me to lose the weight that I couldn't for years,lol. Don't look at it as a beast of burden or an obsticle... look at it as a new way of venturing into different food choices and a way of controlling your ability to prepare new and exciting menu's!

Blaze

04-11-2010, 10:25 PM

Gluten-Free Spring Asparagus with Lemon Thyme Butter

http://cdn.livingwithout.com/media/newspics/asparagus_e.jpg
SERVES 4
Asparagus is a spring vegetable that’s available in many supermarkets almost year-round. The addition of thyme, lemon and butter makes this dish refreshing and delicious. For a dairy-free version, substitute toasted sesame seeds for the Parmesan cheese and add a pinch of sea salt.
1 pound asparagus, trimmed
3 tablespoons butter, ghee or butter alternative
1 teaspoon fresh thyme, stemmed and chopped
1 tablespoon fresh lemon juice
¼ cup Parmesan cheese, grated
Fresh ground pepper, to taste
1. Blanch asparagus in a pot of rapidly boiling salted water until crisp and tender, about 3 minutes. Transfer to a platter.
2. Heat butter over medium heat in a small saucepan. Add thyme and lemon juice and simmer until butter is a light brown.
3. Pour over asparagus and sprinkle with Parmesan cheese and pepper. Serve warm.
Each serving contains 126 calories, 10g total fat, 7g saturated fat, 0g trans fat, 28mg cholesterol, 99mg sodium, 5g carbohydrate, 2g fiber, 5g protein.

Reprinted with permission from The Gluten-Free Italian Cookbook (The Wheat-Free Gourmet Press), by Mary Capone.
Now I know many of you don't like asparagus but this recipe actually makes it taste a lot better with the parmesan cheese! Im a asparagus lover so I like them any way that there made...

Blaze

04-11-2010, 10:27 PM

owwww and I found a pretty cool gluten free mall link if anyone is interested!
http://www.glutenfreemall.com/catalog/index.php?ref=304&affiliate_banner_id=5

Blaze

04-11-2010, 10:31 PM

Celiac Disease: The Art of Readiness

Posted by Oksana and Tom Charla (http://www.livingwithout.com/authors/6.html) at 09:08AM in blog - Comments (http://www.livingwithout.com/blog/art_readiness-1867-1.html?ET=livingwithout:e174:48953a:&st=email#post): (2)
March 23, 2010
My son, Mikey, has been a diagnosed celiac for a bit over three years now. Although I always try to be “food prepared,” there inevitably always are those days when someone forgets to tell me that there are going to be cupcakes brought to school for little Johnny or little Suzie’s birthday and my son has to be offered his ‘standby’ Italian ices that are kept in the school cafeteria freezer for just that reason.
There have also been plenty of days that I was ‘in the know’ and prepared that gluten-free pizza and carefully arranged to have it arrive at the perfect time, still hot from the oven, only to see my son’s face not carefree and gleaming with delight like the other kids’ hovering around the pizza box fighting for that first slice, or the cheesiest or crustiest slice, but sitting quietly….happy to have pizza, but trying not to draw too much attention to himself and his very own, brought from home, gluten-free pizza.
To an outsider it would hardly be noticeable—but to a mom, she knows…and it hurts. It hurts to have your child feel different—to know he feels it, and yet to be so helpless knowing that no matter how hard you try you can’t make it better.
So the other day when I got wind of a mealtime outing to Chili’s, as a teambuilding ‘togetherness’ activity for my son’s travel basketball team, I was determined to make sure he felt like part of the team. Knowing that Chili’s has a gluten-free menu, Mikey and I did a google search and printed it out. Together we went through the entire menu and highlighted his potential meal(s). We picked back-ups just in case his first choice wasn’t available that day.
All the planning the night before panned out. The coaches had the kids all sit together and order their own food while they (the coaches) and a handful of parents, myself included, sat at nearby tables and let the kids be themselves and just have fun.
A few quick glances over his way confirmed it. Mikey was happy, laughing, chatting and eating. Just one of the boys—just the way it should be.
I’m grateful for establishments that accommodate gluten-free. It makes Mikey happy— and means the world to me.
Go to Living Without’s forum (http://www.livingwithout.com/forums/viewforum.php?f=323068) to share restaurants you’ve been to that have gluten-free menus that make you, or your child, feel like one of the gang.

Comments (2)

Posted by: emme | April 8, 2010 8:21 AM
*sniff* How beautifully wrote. I love this: "only to see my son's face not carefree and gleaming with delight like the other kids' hovering around the pizza box fighting for that first slice, or the cheesiest or crustiest slice, but sitting quietly....happy to have pizza, but trying not to draw too much attention to himself and his very own, brought from home, gluten-free pizza." So true. Thanks for the post. <3
Report this comment (http://www.livingwithout.com/db/fdc.collector?client_id=livingwithout&form_id=storyeditform&link_id=4&Story_id=1867&Story_Title=Celiac Disease: The Art of Readiness&Subject=Report+this+Comment&Message=A+website+user+has+reported+the+following+ comment+on+Going+Gluten-Free.%0A%0A%22%2Asniff%2A+How+beautifully+wrote.++ I+love+this%3A+%22only+to+see+my+son%27s+face+not+ carefree+and+gleaming+with+delight+like+the+other+ kids%27+hovering+around+the+pizza+box+fighting+for +that+first+slice%2C+or+the+cheesiest+or+crustiest +slice%2C+but+sitting+quietly....happy+to+have+piz za%2C+but+trying+not+to+draw+too+much+attention+to +himself+and+his+very+own%2C+brought+from+home%2C+ gluten-free+pizza.%22++So+true.++Thanks+for+the+post.++%3 C3%22%0A%0AYou+can+view+the+comment+on+the+site+by +going+to+http%3A%2F%2Fwww.livingwithout.com%2Fblo g%2Fart_readiness-1867-1.html%23175.%0A&return_url=/blog/art_readiness-1867-1.html)
Posted by: LW Moderator | April 9, 2010 3:35 PM
I just heard about a new gluten-free alternative opening on the Ocean City, N.J., Boardwalk in mid-May. It's a gluten-free Mexican-fusion establishment that will offer fresh, good quality diverse menu options for gluten-restricted diets - at reasonable prices. The owner is g-f so EVERYTHING on the menu is safe!
Pure Tacos is a fast-casual restaurant offering premium tacos and nachos to customers hungry for quick but chef-quality food. Its first location opens on the Ocean City, N.J., Boardwalk on May 15 with a Mexican-inspired and gluten-free menu. Featuring a breakfast menu until 11:00 a.m. and the full menu until 10 p.m., the restaurant will be open daily from 8 a.m. to 10 p.m. until Labor Day.
Pure | Tacos www.puretacos.com (http://www.puretacos.com)

Blaze

04-15-2010, 08:44 PM

Crispy Tuna Balls with Rice
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/870/Default.aspx)
This recipe uses rice to help bind the tuna together. They cook up nice and crisp and are great as a snack or as part of a meal. Serve with your favorite side dishes or a big salad.
Ingredients:
1 ½ cups rice (short grain)
1 can tuna in oil, drained (425 grams)
1 large egg, beaten (for the tuna ball mix)
1 clove garlic, peeled and crushed
1/3 cup tomato paste
2 tablespoons grated parmesan cheese
2 tablespoons chopped, fresh basil
½ teaspoon salt
3.5 ounces mozzarella cheese, cut in 1 centimeter cubes
Gluten free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour) for coating the tuna balls
2 eggs, beaten (these eggs are for coating)
1 cup gluten free bread crumbs (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Bread%20crumbs&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dbread%2520crumbs), such as crushed rice, for coating the tuna balls
Plenty of oil for deep frying
Directions:
Cook the rice as per the package instructions. Make sure that there is no water in the rice. Mix the rice, tuna, egg, garlic, tomato paste, parmesan cheese, salt, and basil. Stir with a wooden spoon until well mixed. Refrigerate until the whole mixture is cold all the way through.

Take one tablespoon of the rice and tuna mixture and flatten it with the back of a fork or your hands. Take a one of the mozzarella cubes and place it on the top. Take another tablespoon of the rice mix, form into a ball, and flatten it. Put it on top of the mozzarella. Form it into a ball. Repeat.

Dust the balls with flour by lightly rolling each ball in a dish full of flour. Then dip each ball in the beaten egg and immediately coat with bread crumbs. Repeat.

Heat oil. Drop each ball into the oil. Cook until brown and crispy. This shouldn’t take long. Place on paper towels to drain.

Contributed by Angie Halten

Blaze

04-15-2010, 08:46 PM

Gluten-Free, Dairy-Free Carrot Cake

http://cdn.livingwithout.com/media/newspics/carrot_cake.jpg
MAKES ONE 2-LAYER CAKE
Lighter and fluffier than most carrot cakes, this recipe delivers rich, spicy flavor.
5 large eggs* (http://www.livingwithout.com/recipes/gluten_free_carrot_cake-1420-1.html?ET=livingwithout:e180:48953a:&st=email#tip), room temperature
½ cup canola or other vegetable oil
2 cups sugar
2 cups gluten-free All-Purpose Flour Blend (http://www.livingwithout.com/recipes/gluten_free_carrot_cake-1420-1.html?ET=livingwithout:e180:48953a:&st=email#flour)
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon xanthan gum
3 cups grated carrots
1 cup raisins
1 cup chopped walnuts, optional
1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and lightly dust with gluten-free flour.
2. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.
3. In a separate bowl or on a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum.
4. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Fold in grated carrots, raisins and nuts (if desired) until combined.
5. Divide the batter between the two prepared pans. Bake in preheated oven for approximately 60 to 75 minutes, depending on oven and pan size. Begin checking for doneness at 60 minutes. Cake is done when an inserted toothpick comes out clean. Let cake cool in the pans for 20 minutes; then turn it out of the pans and cool completely on a wire rack before frosting.
*TIP This cake can be made egg free. Replace 5 large eggs with 9 tablespoons applesauce mixed with 3 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.
“Cream Cheese” Frosting

MAKES ENOUGH FOR ONE 2-LAYER CAKE
Here’s a wonderful alternative to cream cheese frosting for those who can't tolerate cow's milk.
½ cup (1 stick) butter or dairy-free margarine or Spectrum Organic Shortening
9 ounces Chevre soft goat cheese or soy cream cheese, room temperature
6 cups sifted powdered sugar
2 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1. In the bowl of an electric mixer, beat the margarine or shortening on medium-high speed until creamy, approximately 1 to 2 minutes for margarine and 4 minutes for shortening. Add the goat cheese and beat at medium-high speed, approximately 5 minutes or until creamy and smooth.
2. Add the powdered sugar, lemon juice and vanilla extract and beat at low speed until smooth. Once smooth, beat at medium speed for several more minutes until light and fluffy.
24 servings. Each serving of cake with frosting contains 227 calories, 15g total fat, 2g saturated fat, 0g trans fat, 44mg cholesterol, 224mg sodium, 27g carbohydrate, 1g fiber, 2g protein.

Bonus*

Gluten-Free All-Purpose Flour Blend

MAKES 2 CUPS
1 cup rice flour
½ cup tapioca starch/flour
½ cup cornstarch or potato starch
Thoroughly combine all ingredients. Store in a covered container in the refrigerator until used.

Blaze

04-17-2010, 11:50 AM

Lemon Flavored Muffins
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/965/Default.aspx)
This recipe will leave your mouth watering for more.
Ingredients:
4 large eggs, separated
1 tablespoon sugar
1/2 lemon rind (grated)
2 tablespoons cold water
3/4 cups potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1/2 teaspoons salt
Directions:
Preheat oven to 350°F.

Separate the egg yolks from the whites. Add the egg yolks to a large mixing bowl and whisk together. Add sugar slowly, whisking as you do so.

Now add the grated lemon rind and cold water and add to the egg mixture. Using a sifter, add the potato starch into the egg mixture and combine.

Using a separate mixing bowl add the egg whites and salt. Using an electric mixer, mix slowly at first then increase to high speed until mixture forms soft peaks. Use a spatula (rubber) to fold the hardened whites of the eggs into the egg yolk mixture.

Grease and flour muffin tins or insert paper liners if you prefer. Fill muffin cups with mixture about ¾ full. Bake for 12 minutes or until an inserted toothpick comes out clean.

Contributed by Angie Halten

Blaze

04-19-2010, 06:13 PM

:badcook:I read in the newspaper the other day that Macaroni and Cheese has become a number one comfort food. If that's true then here's a little bit of comfort:

Macaroni and Cheese

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/154/Default.aspx)

Add your favorite cheese to make this your dish.

Ingredients:
8 ounces GF elbow macaroni (http://www.shareasale.com/m-pr.cfm?merchantID=13443&userID=291071&productID=457293933)

TOPPING
1 cup GF bread crumbs (http://www.shareasale.com/m-pr.cfm?merchantID=13443&userID=291071&productID=457294050) (dry them in a 150F oven, cut off the crusts, then mix in a food processor to make crumbs)
1 Tbsp butter for bread crumbs
1 Tbsp butter for casserole dish

CREAM SAUCE
2 Tbsp arrowroot starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dstarch) (or other GF starch)
2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - half-and-half is a good balance)
½ tsp kosher salt
½ tsp fresh ground pepper
½ tsp fresh ground nutmeg
¼ tsp cayenne pepper
8 ounces sharp white cheddar, grated
4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else - but avoid mild cheeses, as the flavor tends to get lost)
2-3 ounces parmesan, grated fine

Directions:
Preheat oven to 350°F.

Cook macaroni for 2 minutes less than indicated on package. When done, drain and rinse in cold water to stop cooking.

TOPPING
Melt 1 tablespoon butter, remove from heat, mix in bread crumbs and toss. Set aside.

CREAM SAUCE
Put half-and-half in a 3 quart saucepot. Add arrowroot starch, and slowly heat over medium-low heat, stirring constantly, until thickened. Remove from heat. Add cheddar and Gruyere cheeses, stirring until melted. Season with salt, pepper, nutmeg, and cayenne. Add macaroni, mix well.

Pour into buttered casserole dish. Sprinkle parmesan on top. Sprinkle bread crumbs on top.

Bake for 30 minutes or until browned on top. Cool 5 minutes and serve.

Contributed by Angie Halten

Blaze

04-22-2010, 07:16 PM

Dill Salmon Loaf

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/193/Default.aspx)

Dill and salmon make an excellent combination.

Ingredients:
1 16 oz can salmon
2 eggs, beaten
1/2 cup rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/4 cup potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/2 stalk celery
2 small onion
3/4 cup liquid (reserved from salmon liquid plus milk or water)
1 cup mayonnaise
2 tbsp dill weed

Directions:
Preheat oven to 350°F. Drain the salmon, setting aside this liquid for adding later. Remove all bones and dark skin before placing in a large bowl.

Combine eggs, rice flour, potato starch, lemon juice, salt, pepper, celery, onion and liquid from salmon in a food processing appliance.

Process until vegetable are finely chopped. Add to salmon and mix thoroughly. Spoon into lightly oiled 9 x 5 inch loaf pan. Bake for about 45-50 minutes.

Give this about 10 minutes to cool before you decide to slice it. Combine mayonnaise with dill weed and blend well. Cover each salmon slice with the mayonnaise and dill sauce and serve.

Contributed by Angie Halten
Gluten-Free, Dairy-Free Mock Rye Bread

MAKES 2 LOAVES

There’s no rye in this bread, but you’ll be taken by the rye-bread flavor and texture.
http://cdn.livingwithout.com/media/newspics/ryebread_ep.jpg
4 cups Gluten-Free High-Protein Flour Blend (http://www.livingwithout.com/recipes/gluten_free_dairy_free_mock_rye_bread-1535-1.html?ET=livingwithout:e188:48953a:&st=email#flour)
1 tablespoon xanthan gum
2 teaspoons salt
½ cup almond meal, powdered milk or DariFree powdered milk alternative
1 tablespoon cocoa powder
1 package (2¼ teaspoons) dry yeast granules
1 teaspoon rye flavor powder, optional
2 eggs, room temperature
1 egg white
1 teaspoon cider vinegar
¼ cup shortening or margarine
1 tablespoon organic molasses or unsulphured molasses
4 tablespoons agave nectar or brown sugar
1 teaspoon coffee extract or 1 tablespoon instant coffee granules
2 cups warm milk of choice (rice, soy, hemp, nut milk) or water (110 to 115 degrees)
1. Grease two 8-inch loaf pans or two 8-inch round cake pans (at least 2 inches deep) and dust with rice flour.
2. In a medium-size bowl, combine flour blend, xanthan gum, salt, almond meal or powdered milk, cocoa powder, dry yeast and rye flavor powder (http://www.livingwithout.com/recipes/gluten_free_dairy_free_mock_rye_bread-1535-1.html?ET=livingwithout:e188:48953a:&st=email#rye), if desired. Set aside.
3. In mixing bowl of a stand mixer, combine eggs, egg white, cider vinegar, shortening or margarine, molasses, agave nectar and coffee extract. Mix ingredients together on medium-low speed for 1 minute to blend. Shortening will be lumpy.
4. Add milk or water to the wet ingredients and mix on low for 30 seconds.
5. Add half the dry ingredients to the wet ingredients and mix until just blended. Add remaining half and blend. Then beat at medium-high speed for 4 minutes.
6. Spoon batter into prepared pans and set in a warm place to rise, about 50 minutes or until doubled in size. Preheat oven to 375 degrees.
7. Bake bread pans in preheated oven for approximately 50 minutes until done. Bread is done when internal temperature reads 200 degrees on an instant-read thermometer. Bread may darken quickly. If so, lightly cover loaves with aluminum foil.
Each serving contains 106 calories, 3g total fat, 0g saturated fat, 0g trans fat, 15mg cholesterol, 208mg sodium, 18g carbohydrate, 1g fiber, 2g protein.

TIP Gluten-free rye flavor is available from Authentic Foods (authenticfoods.com (http://authenticfoods.com/)).
Variation
For Caraway Rye Bread, add 1 tablespoon caraway seeds to the dry ingredients. Before setting your bread aside to rise, lightly beat one egg white with a fork and brush the top of the loaves with a pastry brush. Sprinkle additional caraway seeds on the top of the loaves and let rise.
High-Protein Flour Blend

MAKES 4¼ CUPS
This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
1¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Blend ingredients together until well combined. Store in a tightly covered container in the refrigerator until used.
Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein.

Blaze

04-23-2010, 10:49 PM

If you're thinking that your toddlers wouldn't touch this soup with a 9 foot pole then here's a fun idea for you to try.

Invite some toy bunnies to sit with you at the table and call it "lunch with the bunnies". Serve things like carrots, lettuce, alfalfa sprouts and your carrot soup. You might be surprised what a little imagination will do to their appetites!

Carrot Soup

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/255/Default.aspx)

Serve with hot fresh bread and a salad.

Ingredients:
100 g well chopped onions
100g turnip or rutabaga, chopped
225g carrot, chopped
25g butter or oil
salt to taste
fresh ground black pepper to taste
600ml stock
150ml milk

Directions:
Cook the onions, carrots and rutabaga slowly in the butter or oil for ten minutes. Add the salt, pepper and the stock. Bring to the boil and simmer gently for 40 minutes. Allow to cool slightly and then puree in a blender. Reheat this mixture to boiling then stir in milk before serving.

Contributed by Angie Halten

ruthie14

04-24-2010, 10:35 AM

Blaze

04-24-2010, 11:17 AM

Asian Recipe for Gluten Free Diets

Jun 10, 2009 (http://www.suite101.com/daily.cfm/2009-06-10) Marissa Carter (http://www.suite101.com/profile.cfm/mmrcarter)

Directions for making delicious Gluten Free Fried Rice and Gluten Free Chicken Fried Rice.
http://graphics.suite101.com/rounded_corners_5_fff.png http://graphics.suite101.com/rounded_corners_5_fff.png http://graphics.suite101.com/rounded_corners_5_fff.png http://graphics.suite101.com/rounded_corners_5_fff.png

Asian food is often off limits to people with gluten free diets because of the spices and starches used in most restaurants. This doesn’t have to be the case, however, you can easily make gluten free fried rice in your own home that is fast, flavorful and good for you.
This Gluten Free Fried Rice recipe uses frozen peas because they hold their shape, color, flavor and texture well when sauteed. Peas should be added while still frozen, do not thaw first. Add peas carefully, as ice crystals will cause hot oil to pop. Canned peas should not be substituted in this recipe.
The butter or margarine called for in this Gluten Free Fried Rice recipe is completely optional. Adding it will create a more rich, rounded flavor. By omitting the butter or margarine you get a pure flavor that blends well with other Asian dishes such as Gluten Free Chicken and Broccoli and Gluten Free Lo-Mein.
Nutritional Tip for Gluten Free Fried Rice

Prepare your Gluten Free Fried Rice using brown rice rather than white rice. You will increase your nutritional content and create a slightly more earthy flavor. This also works well for the Gluten Free Chicken Fried Rice recipe.
Gluten Free Fried Rice

1/4 c. cooking oil
1 Tbs. butter or margarine
2 c. cooked rice
1/2 c. finely chopped carrot
1/2 c. finely chopped onion
1/2 c. Frozen sweet peas
1 egg, slightly beaten
1/3 c. gluten free soy sauce (http://herbsspices.suite101.com/article.cfm/safe_sauces_for_people_with_celiac_disease)

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Directions:

Heat oil and butter or margarine in a large skillet or wok.
Add carrots, onions and peas.
Cook on medium-high heat until the onions are translucent and beginning to caramelize.
Move carrots, onions and peas to the sides of the skillet or wok.
Pour slightly beaten egg into the empty part of the skillet and scramble finely.
When egg is fully cooked, mix egg and vegetables together.
Add rice to mixture.
Pour gluten free soy sauce over rice.
Continue cooking over medium heat, stirring frequently, until flavors and ingredients are combined and heated through. (About 10 minutes.)
Gluten Free Chicken Fried Rice

To make Gluten Free Chicken Fried Rice:
Thinly slice one large chicken breast and add to hot oil in pan before vegetables.
Cook, stirring frequently, for about 2 minutes.
Add carrots, onions and peas and cook according to the Gluten Free Fried Rice recipe.
This Gluten Free Fried Rice recipe contains no added MSG. Some soy sauces do contain MSG. Be sure to check the ingredients of the soy sauce you choose to purchase if you have a sensitivity to MSG.

Read more at Suite101: Gluten Free Fried Rice: Asian Recipe for Gluten Free Diets (http://asiancuisine.suite101.com/article.cfm/gluten_free_fried_rice#ixzz0m2EGvmUf) http://asiancuisine.suite101.com/article.cfm/gluten_free_fried_rice#ixzz0m2EGvmUf (http://asiancuisine.suite101.com/article.cfm/gluten_free_fried_rice#ixzz0m2EGvmUf)

Blaze

04-28-2010, 09:10 PM

Basic Gluten-Free Cheesecake

SERVES 12

http://cdn.livingwithout.com/media/newspics/dreamy_gluten_free_cheesecake.jpg
Modify this versatile recipe using different crusts and toppings to suit your needs. It’s fun to create different desserts using one basic no-fail cheesecake.
2 (8-ounce) packages cream cheese or dairy-free cream cheese, room temperature
1½ cups sugar
5 eggs, room temperature
2 cups Greek yogurt, sour cream or dairy-free sour cream
2 tablespoons cornstarch or arrowroot
1 teaspoon pure vanilla extract
1 gluten-free crust (http://www.livingwithout.com/recipes/gluten_free_cheesecake-2057-1.html#crust) of choice, pre-baked
- Topping (http://www.livingwithout.com/recipes/gluten_free_cheesecake-2057-1.html#toppings) of choice
1. Preheat oven to 250 degrees.
2. Beat the cream cheese until fluffy. Add the sugar and continue beating for a few minutes. Add the eggs one at a time, beating to combine. Then beat in remaining ingredients.
3. Pour the filling into a springform pan that contains a cooled prebaked crust.
4. Bake in preheated oven on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard. Begin checking after 90 minutes. Internal temperature should be 150 degrees.
5. Turn the oven off and leave the cheesecake inside for about an hour. Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.
6. Remove cheesecake from the oven and cool completely before chilling in the refrigerator. Cover with toppings of your choice. Slice and serve.
Each slice with graham cracker crust contains 581 calories, 44g total fat, 24g saturated fat, 0g trans fat, 205mg cholesterol, 373mg sodium, 42g carbohydrate, 1g fiber, 11g protein.

Blaze

04-28-2010, 09:13 PM

The Gluten Free Quick Start Guide

Here is a simple overview of the gluten-free (GF) diet. Not all areas of the diet are as clear-cut as portrayed by this guide. This is intended to be used as a safe and temporary survival tool until additional information can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is gluten free. Celiac disease (CD) is a life-long genetic disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten in foods may affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms. Gluten is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives. Research indicates that pure, uncontaminated oats consumed in moderation (up to 1/2 cup dry oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. Consult your physician or dietitian before including oats in your diet and for regular monitoring.

Grains allowed
Rice, Corn (Maize), Soy, Potato, Tapioca, Beans, Garfava, Sorghum, Quinoa, Millet, Buckwheat, Arrowroot, Amaranth, Teff, Montina, Flax and Nut Flours.

Grains not allowed in any form
Wheat (Einkorn, Durum, Faro, Graham, Kamut, Semolina, Spelt), Rye, Barley and Triticale.

Foods/products that may contain gluten
Beers, Ales, Lager, Breading & Coating Mixes, Brown Rice Syrup, Communion Wafers, Croutons, Dressings, Drugs & Over-the-Counter Medications, Energy Bars, Flour & Cereal Products, Herbal Supplements, Imitation Bacon, Imitation Seafood, Marinades, Nutritional Supplements, Pastas, Processed Luncheon Meats, Sauces & Gravies, Self-basting Poultry, Soy Sauce or Soy Sauce Solids, Soup Bases, Stuffings, Dressings, Thickeners (Roux), Vitamins & Mineral Supplements

How about alcohol?
Distilled alcoholic beverages and vinegars are gluten free. Distilled products do not contain any harmful gluten peptides. Research indicates that the gluten-peptide is too large to carry over in the distillation process. This process leaves the resultant liquid gluten free. Wine and hard liquor beverages are gluten free. Beers, ales, lagers and malt vinegars are NOT gluten free. Gluten-free beers are now available in the United States.

Always read the label
The key to understanding the gluten-free diet is to become a good label reader. Don’t eat foods with labels that list questionable ingredients unless you can verify they do not contain or are not derived from prohibited grains. Labels must be read every time foods are purchased. Manufacturers can change ingredients at any time. As of 2006, wheat used in products is identified on the label.

Be a food detective
Call First. You can verify ingredients by calling or writing a food manufacturer and specifying the ingredient and the lot number of the food in question. State your needs clearly – be patient, persistent and polite.

If In Doubt, Go Without
Don’t eat a food if you are unable to verify the ingredients or if the ingredient list is unavailable. Regardless of the amount eaten, if you have celiac disease, damage to the small intestine occurs every time gluten is consumed, whether symptoms are present or not.

Add One New Food At A Time
When adding a food item to your diet, introduce only one new food at a time. Listen to your body for adverse reactions before trying a second new food item.

Wheat Free Is Not Gluten Free
Products labeled wheat free are not necessarily gluten free. They may still contain spelt, rye or barley-based ingredients that are not gluten free. Spelt is a form of wheat.

Keep in mind
Starting the gluten-free diet before being tested for celiac disease makes an accurate diagnosis difficult.

Blaze

04-28-2010, 09:14 PM

Plum Barbecued Baby Back Ribs

SERVES 6 TO 8

http://cdn.livingwithout.com/media/newspics/PlumBarbecuedBabyBackRibs.jpg
The key to juicy, melt-in-your-mouth ribs is to cook them slowly at a low temperature, allowing the dry rub to tenderize the meat. After coating the ribs with rub, refrigerate them overnight to let the flavors settle in. Then roast the ribs in a 200-degree oven for four hours and finish them on the grill.
3 tablespoons allspice
3 tablespoons brown sugar
3 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon thyme
1 teaspoon dry mustard
6 pounds pork ribs
1. Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl. Stir until thoroughly blended.
2. Using hands, massage dry rub on both sides of the ribs until they’re evenly coated. Cover with plastic wrap and refrigerate overnight.
3. Place ribs on a sheet pan and bake in 200-degree oven for 4 hours. Remove ribs from oven and cool slightly.
4. Heat grill to medium or medium-high.
5. Brush ribs with Plum Sauce (http://www.livingwithout.com/recipes/plum_barbequed_baby_back_ribs-2041-1.html#plum sauce) and place them on preheated grill. Turn ribs every 10 minutes while brushing with additional Plum Sauce. Cook for 30 minutes.
Plum Sauce

½ cup plum jam
½ cup distilled white vinegar
½ cup ketchup
¼ cup honey
2 tablespoons minced garlic
4 tablespoons lime juice
1 tablespoon minced sweet onion
½ cup plum wine
1. Combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.
2. Add plum wine and simmer 5 minutes. Remove from heat and let cool to room temperature.
Each serving with 1 tablespoon Plum Sauce contains 527 calories, 17g total fat, 6g saturated fat, 0g trans fat, 190mg cholesterol, 825mg sodium, 15g carbohydrate, 1g fiber, 75g protein.

Blaze

04-28-2010, 09:16 PM

Gluten-Free Grilled Pizza Crust

MAKES FOUR 6-INCH PIZZAS

http://cdn.livingwithout.com/media/newspics/GrilledPizzaCrust.jpg
Grilled pizza is a family favorite. The trick is using extremely hot, well-oiled grates to keep the dough from sticking. Once the crust is grilled, brush it with olive oil and sprinkle it with chopped tomatoes, oregano, garlic cloves and fresh basil leaves. Shut the lid and you’ll have a delicious pizza within minutes.
¾ cup warm water (105-110 degrees)
1 packet dry yeast, quick rising
1 cup sorghum flour
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour, extra for dusting
¼ cup potato starch
¼ cup golden milled flax seed
¼ cup cornstarch
1 tablespoon sugar
2 teaspoons xanthan gum
1 teaspoon garlic powder
¼ teaspoon salt
2 tablespoons rice milk
2 tablespoons olive oil, more for brushing grates and tops of pizzas
1 egg, beaten, or egg replacer
(http://www.livingwithout.com/resources/substitutions.html)- Toppings (such as chopped tomatoes, oregano, chopped garlic, fresh basil leaves, grated cheese of choice or dairy-free cheese replacement)
1. Combine warm water and yeast in a small bowl. Set aside.
2. Using a food processor, pulse together sorghum flour, brown rice flour, white rice flour, tapioca flour, potato starch, flax seeds, cornstarch, sugar, xanthan gum, garlic powder and salt.
3. Add rice milk, olive oil, egg and yeast mixture, pulsing until dough begins to form a ball.
4. Dust cutting board with tapioca flour and place dough on board. Divide dough into 4 balls. Cover with a clean towel and let dough rise slightly in a warm place for 1 hour.
5. Dust cutting board with more tapioca flour and roll out dough into 6-inch rounds. Using fingers, pinch sides of dough to form an edge.
6. Pre-heat grill to medium-high heat and brush grates with olive oil.
7. Brush tops of dough with oil. Using a spatula, place crusts on the grill, oil side down. Shut lid and cook 5 minutes. Brush top side with oil and flip crust over. Top with desired toppings (sauce, dairy-free cheese, etc.). Shut lid and cook 4 to 5 minutes until crust is crispy on the bottom and toppings are heated.
Each pizza contains 503 calories, 12g total fat, 2g saturated fat, 0g trans fat, 53mg cholesterol, 170mg sodium, 90g carbohydrate, 6g fiber, 9g protein.

Blaze

04-30-2010, 06:47 PM

Here's a short snippet from one of my articles at the Gluten Free Club revealing how I overcame the..."Lumpy Gravy Blues".

"My first experiences with using gluten free sauces were hilarious. Gluten free flours and starches aren't identical to wheat flour or even cornstarch. My first gravy wouldn't even leave a spoon if you used a pry bar. The second batch wouldn't stay on the potatoes it was so runny. The third batch was shiny and looked I'd accidentally used a desert glaze on the dinner.

Anyway, I suddenly woke out of my gravy daze and realized I needed to study how to make gluten free sauces and gravies. I finally got tired of throwing away concoctions. So here's a list of the most common options and what they do to your gravies..."

Gravy or cream sauce
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/halfrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1026/Default.aspx)

When a "normal" recipe calls for making a roux with wheat flour, I have found after much experimentation that the results with WHITE RICE FLOUR are indistinguishable from those with wheat. Note that brown rice flour does not produce the same result. With this recipe it means that cream soups, gravy (stews or with roasts), cream sauce, cheese sauce and souffles are all back on your menu again!.
Ingredients:
2 Tablespoon white rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
2 Tablespoon butter (margarine or other shortening works too) or meat drippings
2 cups liquid (milk, cream, or broth)
salt, pepper and other seasonings to taste
(for cheese sauce) 4 oz. sharp cheddar cheese, grated
Directions:
Melt butter (or meat drippings) over medium heat. Add flour, stirring continuously, until all shortening is absorbed. Still stirring, add about 1/2 cup of the liquid. Mixture will thicken and smooth out. Lower heat; slowly add remainder of liquid, still stirring. Add flavoring (cheese, if you're using it), and simmer at lowest possible heat for about 10 minutes.

Contributed by Camilla W Von Bergen

Blaze

05-01-2010, 02:52 PM

Have you ever avoided something that you've never tried before just because it didn't look very appetizing?

Well, I have to admit, I did this with Tofu. Every time I walked down the produce aisle I would always avoid the Tofu section.

Then one day I was forced to try Tofu when a good friend of mine served it for dinner. To my surprise, I actually liked it!

If your up for a refreshing change then here's my favorite Tofu recipe just for you:

Shrimp with Pineapple and Tofu

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/884/Default.aspx)

This recipe pairs shrimp and tofu together to make this Asian style stir-fry.
Ingredients:
1 teaspoon butter
1 teaspoon peanut oil
2 cloves garlic, minced
2/3 pound medium shrimp, shelled and deveined
1 pound tofu, cut into 1 inch cubes
1 cup pineapple chunk (fresh is best, used canned in a pinch)
1/4 cup lemon juice
1 tablespoon gluten free soy sauce (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=soy%20sauce&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dsoy%2520sauce)
1/2 teaspoon sugar
1/4 cup minced fresh parsley
4 lemon slices to use as a garnish
Directions:
Heat butter and oil in a large skillet over medium heat. Saute the garlic for a few seconds then add the shrimp and tofu.

Continue to cook for several minutes until the shrimp turns pink. This won’t take long (five minutes at the most). Add the pineapple to the skillet just to warm it up.

Combine the sugar, soy sauce, parsley, and lemon juice in a separate bowl and stir together. Pour this mixture into the skillet and stir until all ingredients are incorporated. Once the mixture is heated through it is ready to serve. Garnish with lemon slices.

Contributed by Angie Halten

Blaze

05-03-2010, 02:12 PM

A simple but tasty sweetie!

Mom's Walnut Bars

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fnop hoto1.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/581/Default.aspx)

Loaded with walnuts and a light citrus taste.

Ingredients:
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar

Directions:
Preheat oven to 200°F (100 degrees C).

Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.

Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.

Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first!

You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny. Spread the frosting over your rectangle.

Use a knife covered with confectioners sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.

Bake for about 35 minutes or until frosting is hard but still white.

Enjoy with a big glass of milk!

Contributed by Angie Halten

Blaze

05-08-2010, 08:03 AM

Gluten-Free, Dairy-Free Blueberry Cinnamon Scones

MAKES 8 SCONES

http://cdn.livingwithout.com/media/newspics/bluescones_e.jpg
Blueberries and cinnamon are like good friends—they should be together as often as possible. These rich and tasty scones are a special treat for Mother’s Day.
2¾ cups brown rice flour
1½ cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup organic whole cane sugar
1 cup rice milk
¾ cup frozen blueberries

1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and organic whole cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.
2. Preheat the oven to 375 degrees.
3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.
Reprinted with permission from Flying Apron’s Gluten-Free & Vegan Baking Book (Sasquatch Books), by Jennifer Katzinger.

Blaze

05-09-2010, 01:52 PM

Cranberry Chocolate Biscotti
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fDesserts%2fCranberry+Chocolate+Biscot ti3.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1261/Default.aspx)
A healthy treat to accompany a piping hot cup of tea.
Ingredients:
3/4 cup amaranth flour
1/4 almond meal
3 Tbsp tapioca flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)
2 Tbsp arrowroot starch OR cornstarch
3/4 tsp guar gum or xanthan gum
(http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)1/2 tsp gluten free baking powder
1/8 tsp salt
3 eggs (save one egg white)
1/2 cup sugar
1 tsp almond extract
1 cup mini chocolate chips
1/2 cup dried cranberries
Directions:
Preheat oven to 325°F. Line a baking sheet with parchment paper.

Combine all dry ingredients except sugar in a medium mixing bowl and use a large whisk to thoroughly combine. In another mixing bowl, beat eggs and sugar until blended. Add dry ingredients to eggs and sugar and mix until blended.

Pour on prepared baking sheet and form into a log, use the paper to help you. Brush top with egg white.

Bake for 30-35 minutes, until just starting to turn golden brown. Cool for 5 minutes. Use a sharp knife to slice the biscotti into even slices (1 inch thick).

Place biscotti slices on a baking sheet and bake an additional 15 minutes, or until crisp. Store in an airtight container.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fDesserts%2fCranberry+Chocolate+Biscot ti1.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1261/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fDesserts%2fCranberry+Chocolate+Biscot ti2.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1261/Default.aspx)
Contributed by Angie Halten

Rook

05-09-2010, 02:43 PM

In one of my Indulgent moments, I grabbed a bag of Chips..
I always go for the closest to "Healthy" in Chips..
So, when I saw this bag, I grabbed it..
http://www.amazon.com/s?ie=UTF8&rh=i%3Aaps%2Ck%3Aboulder+canyon+chips&page=1

Gluten-Free Chips..hmmm
{I had to stop myself before finishing off a bag of Parmesan & Garlic, before Dinner
:cracked: }

violaine

05-10-2010, 11:52 PM

hi. i posted this is jo's diabetic thread, and thought of you, blaze :)

http://www.e2121.com/food_db/viewherb.php3?viewid=2

Modern Researches:
Buckwheat contains about 60 percent carbohydrates, 11 percent protein, 2 percent fat, 15 percent fibre, magnesium, calcium, potassium, phosphorous, iron, small amounts of vitamins B1, B2, nicotine acid, etc.

The leaves and shoots of the flowering plants are acrid, astringent and vasodilator (an agent that induces or initiates vasodilation, the widening of the lumen of blood vessels). They are used internally in the treatment of high blood pressure, gout, varicose veins, chilblains, radiation damage, etc.

They are best used in conjunction with vitamin C since this aids absorption. Often combined with lime flowers (Tilia species), it is a specific treatment for haemorrhage into the retina.

Buckwheat also contains three types of health protection elements. First, buckwheat has all eight essential amino acids that cannot be synthesized by the human body and must be consumed; these are Leucine, Isoleucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophen and Valine. In addition, buckwheat contains a very important flavone called Rutin. It is of the same class as Quercetin in onion and celery. The third type is D-Chiro-Inositol (DCI), short for Inositol, which has been shown to lower blood sugar quickly in patients with hyperglycemia. DCI has also been shown for cases of female who have suffered from Polycystic Ovary Syndrome to regain the ability to ovulate (see John E. Nestler, Daniela J. Jakubowicz, Paula Reamer, Ronald D. Gunn and Geoffrey Allan, "Ovulatory and Metabolic Effects of d-Chiro-Inositol in the Polycystic Ovary Syndrome," New England Journal of Medicine, Vol. 340, No. 17 (April 29, 1999), pp. 1,314-1,320.)

A blue dye is obtained from the stems.

A brown dye is obtained from the flowers.

here's a great recipe, although i would modify it, somewhat, and use it only as a guide.

http://shehasgoodtaste.blogspot.com/2010/01/vegetarian-burgers-buckwheatkasha.html

Blaze

05-15-2010, 09:39 AM

This handy recipe can be quickly put together ahead of time. The flavor of the meat improves while it marinates. Thread meat on skewers just before grilling. Serve with a salad of fresh sliced fennel drizzled with a lemony vinaigrette.

Gluten-Free Pork and Fennel Satay

SERVES 4 TO 6

This handy recipe can be quickly put together ahead of time. The flavor of the meat improves while it marinates. Thread meat on bamboo skewers just before grilling. Serve with a salad of fresh sliced fennel drizzled with a lemony vinaigrette.

http://cdn.livingwithout.com/media/newspics/satay_e.jpg
2 teaspoons freshly ground cumin seeds
2 teaspoons freshly ground fennel seeds
2 teaspoons ground turmeric
1½ teaspoons salt
1 tablespoon raw sugar
Finely grated zest of 1 lemon
6 tablespoons coconut cream (http://www.livingwithout.com/recipes/Dairy-Free-Pork-Fennel-Grilling-Recipe-1589-1.html?ET=livingwithout:e205:48953a:&st=email#coconut)
1¼ to 1½ pounds trimmed pork, cut into
small pieces
Vegetable oil
Salad for serving
Small bamboo skewers (http://www.livingwithout.com/recipes/Dairy-Free-Pork-Fennel-Grilling-Recipe-1589-1.html?ET=livingwithout:e205:48953a:&st=email#tip), soaked in cold water for
30 minutes
1. In a bowl, mix together the seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream.
2. Add pork pieces, stirring well to coat. Cover and refrigerate for 1 hour or up to 24 hours.
3. Thread meat onto bamboo skewers (http://www.livingwithout.com/recipes/Dairy-Free-Pork-Fennel-Grilling-Recipe-1589-1.html?ET=livingwithout:e205:48953a:&st=email#tip), about 3 to 4 pieces per skewer, not too tightly pressed together. Brush meat with a little oil.
4. Cook skewers over gentle heat on a grill, brushing with oil regularly, until crisp and brown and just cooked through, about 20 minutes. Or cook on a preheated oiled cast-iron griddle over medium heat. Serve hot.
Each serving contains 342 calories, 27g total fat, 14g saturated fat, 0g trans fat, 70mg cholesterol, 5g carbohydrate, 660mg sodium, 1g fiber, 21g protein.

TIP Bamboo skewers are ideal for grilling small pieces of meat or vegetables. They’re inexpensive and there’s no clean up. Throw them away after use. Be careful as they can burn if positioned over direct flames. To prevent scorching, soak them in water before using.
Coconut Cream

Canned coconut milk separates in the can into two distinct components—a watery liquid and a rich cream. Use the liquid in soups or baking or to cook rice. Use the ceam in curries, sauces or desserts. You can shake the can before opening to get a smooth milk.

Purchase coconut cream from stores that specialize in South East Asian, Indian and Pacific Island foods or from spirit suppliers (it’s used in drinks like pina colada). Don't substitute cream of coconut, which has been sweetened and thickened.

Can't find coconut cream? You can make your own. Put 2 cups desiccated coconut in a food processor with ½ cup milk of choice (cow, rice, soy, hemp). Process for two minutes. Pour mixture into a bowl and let sit for an hour. Strain.

Rook

05-15-2010, 03:27 PM

Hemp milk...?
I have a tough time explaining to Giggling relatives how Rice or Soy milk is made...
:farmer:
This should be fun
:thumbsup:

Blaze

05-27-2010, 08:00 PM

Here's a simple way to show off the beauty of fresh, whole strawberries, preserving all their color, taste and nutrients. This refreshing no-bake pie is adapted from an old family recipe created by Rosella Phlipot of Darke County, Ohio. Serve chilled.

Fresh Gluten-Free Strawberry Pie

SERVES 8

Here’s a simple way to show off the beauty of fresh, whole strawberries, preserving all their color, taste and nutrients. This refreshing no-bake pie is adapted from an old family recipe created by Rosella Phlipot of Darke County, Ohio. Serve chilled.

http://cdn.livingwithout.com/media/newspics/0709-GettyImages_73658515extend.jpg
1 prebaked 10-inch pie crust (http://www.livingwithout.com/recipes/Gluten-Free-Strawberry-Pie-1543-1.html?ET=livingwithout:e223:48953a:&st=email#crust), cooled
1 cup pomegranate juice, divided
1 (¼-ounce) packet unflavored gelatin
¼ cup organic sugar, maple crystals or
date sugar
3 cups fresh strawberries, washed and
stems removed
1. Whisk together ¼ cup pomegranate juice and gelatin in a bowl until well combined. Set aside.
2. Combine remaining pomegranate juice and sugar in a saucepan and bring it to a boil.
3. Add gelatin mixture to boiling pomegranate juice and sugar and turn off heat. Stir occasionally for about 5 minutes or until gelatin has melted.
4. Allow pomegranate mixture to cool until it starts to thicken.
5. Place fresh berries in baked pie shell, arranging them attractively and piling them high. Pour pomegranate juice mixture over berries to coat. Chill in the refrigerator until gelatin congeals.
Each serving contains 199 calories, 7g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 33g carbohydrate, 7mg sodium, 2g fiber, 2g protein.

TIP If the pomegranate juice mixture becomes too thick to pour over the fruit, reheat it briefly on the stove, stirring to smooth out any lumps.
http://cdn.livingwithout.com/media/newspics/0709-shutterstock_24093118.jpg

Allergy-Friendly Pie Crust

MAKES TWO 10-INCH CRUSTS
This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it’s rolled out immediately, so if you’re making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.
2 cups gluten-free High-Protein Flour Blend (http://www.livingwithout.com/recipes/Gluten-Free-Strawberry-Pie-1543-1.html?ET=livingwithout:e223:48953a:&st=email#flour) or gluten-free flour blend of choice
2 teaspoons xanthan gum
Pinch salt
2 tablespoons maple crystals or date sugar or granulated sugar
8 tablespoons coconut oil
½ cup cold water
4 teaspoons cider vinegar
1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.
2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.
3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.

4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.

5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.
6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.
7. To pre-bake the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.
High-Protein Flour Blend

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
1¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Blaze

05-27-2010, 08:05 PM

Just been invited to a Pot Luck Picnic and you don't have much time to prepare?

Have no fear!

Your fast and easy Potato Salad is here!

Quick and Easy Potato Salad
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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It's the hashbrowns that make this dish a real time saver.

Ingredients:
24oz frozen GF hash browns
6 slices cooked bacon, crumbled

DRESSING
2 Tbsp cider vinegar
1/3 cup canola oil
3 Tbsp water
1/2 tsp salt
1/4 tsp pepper
1 Tbsp lemon juice
2 Tbsp minced green onion
1/4 tsp paprika
Parsley sprigs

Directions:
Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on HIGH power or until tender. Stir every 4 minutes. Sprinkle with bacon.

Combine remaining ingredients, except paprika, and pour over warm potatoes. Mix together and then sprinkle with paprika. Garnish with parsley sprigs. Serve hot.

Contributed by Angie Halten

Blaze

05-29-2010, 07:49 AM

The word Orzo is Italian for "barley". The pasta looks similar to large grains of rice. It's commonly made from wheat semolina. So make sure the type you buy is gluten free.

This Orzo Pasta salad recipe tastes delicious whether served hot or cold.

Papadini Orzo Lentil Pasta With Thai Dressing

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/158/Default.aspx)

Very good served hot or as a cold pasta salad.

Ingredients:
PASTA
8 oz. Papadini Orzo pasta cooked, according to package directions, drained, and rinsed in cold water
1 Tbsp olive oil
2 large cloves of garlic, minced
1 red pepper, diced
1/2 tsp fresh ginger, minced
1/2 lb tofu, drained and diced
DRESSING
1/3 cup Mr. Spice Thai Peanut Sauce
2 Tbsp soy sauce (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=soy%20sauce&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dsoy%2520sauce)
1 Tbsp Oriental sesame oil
1/4 cup cilantro, washed, dried and chopped
Garnish with:
1/2 cup roasted peanuts

Directions:
Heat oil in skillet over medium high heat. Add garlic and red pepper and sauté until softened , about 2 min. Add ginger and tofu and sauté 5-6 minutes or until tofu is lightly browned. Remove from heat. Add Orzo pasta and mix well.

Toss pasta mix with dressing. Transfer to serving bowl. Sprinkle peanuts over top and serve. Serves 4-6

Contributed by Angie Halten

Blaze

06-05-2010, 10:48 AM

Homemade Gluten-Free Breakfast Sausage

MAKES 12 TO 15 PATTIES

http://cdn.livingwithout.com/media/newspics/homeade_sausage.jpg
Making your own sausage creates the flexibility to use fresh meat and seasonings of your choice. Plus, you avoid the artificial ingredients, preservatives and additives often seen in commercial brands. Adding dried or fresh fruit lends a hint of natural sweetness. This recipe is ideal for those who are following a rotation diet; make several batches, each with a different meat, and freeze it raw or precooked until ready to use.
1 pound ground dark turkey (or chicken, pork, beef
or a combination)
1½ teaspoons marjoram or ½ teaspoon rubbed sage
½ teaspoon thyme
½ teaspoon salt
½ teaspoon white pepper
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground fennel seeds
⅛ teaspoon cayenne pepper, to taste
1 small pear or apple, cored and finely diced, optional (may leave skin on)
2 tablespoons dried cranberries or cherries, chopped, optional
- Olive oil, grape seed oil or coconut oil, for sautéing
1. In a large bowl, combine all ingredients until well blended.
2. Form mixture into 12 to 15 small patties with well-oiled hands.
3. Sauté patties in a large skillet over medium/medium-low heat with a small amount of oil for 2 to 3 minutes per side or until cooked through. Serve hot. May be cooked and frozen for later use.
Each serving contains 65 calories, 3g total fat, 1g saturated fat, 0g trans fat, 24mg cholesterol, 3g carbohydrate, 106mg sodium, 1g fiber, 5g protein.

TIP To save steps, use 1 tablespoon Penzey’s Breakfast/Pork Sausage Seasoning or Bavarian Style Seasoning (penzeys.com (http://penzeys.com/)) in place of the nine individual spices

Blaze

06-05-2010, 10:49 AM

Chicken Stir Fry
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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Loaded with veggies and tender chicken strips.

Ingredients:
5 large mushrooms, sliced
1 1/2 lb chicken breasts, cut into thin slices
1 zucchini, thinly sliced
1 red pepper, cut into strips
1 medium onion, chopped
1 cup small cauliflower florets
1 cup small broccoli florets
3/4 cup chicken broth
2 tbsp oil
1 1/2 tsp cornstarch
1 tsp salt
1/4 tsp pepper

Directions:
Heat oil in wok or large frying pan. Stir fry chicken slices for about 3 minutes.

Add vegetables and continue to stir fry for an additional 6 minutes. Dissolve cornstarch in chicken broth.

Add salt, pepper and chicken broth to chicken and vegetable mixture.

Keep this cooking about 3-4 minutes, or until it's fairly thick. Serve over rice or GF angel hair pasta. Serves up to 4 people.

Contributed by Angie Halten

Blaze

06-05-2010, 10:55 AM

Grilling for One

by Jaye Joseph (http://blog.wholefoodsmarket.com/author/josephj/), May 27th, 2010 | Permalink (http://blog.wholefoodsmarket.com/2010/05/cooking-for-one-2/) | Email this (?subject=Grilling for One&body=http://blog.wholefoodsmarket.com/2010/05/cooking-for-one-2/)
http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/corn-225x300.jpg (http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/corn.jpg)I’m back and I’m busting some more cooking myths for the single chef. Last time, it was all about how to use the bulk department to cook for one (http://blog.wholefoodsmarket.com/2010/04/cooking-for-one/), and this time, we’ll be talking about putting your grill to use. Your grill doesn’t have to be that thing that only gets used at parties. Some of my favorite meals for one are cooked on my propane (some will say that is a travesty, but hey, it’s fast!) gas grill on my deck.
I acquired my fancy 3-burner gas grill from a friend who moved to New York City and I couldn’t be happier with it. Some will argue for charcoal over propane, but you can’t beat propane for quick and easy cooking any night of the week. Here in Texas, I can use my grill year-round, but I really favor it in the summer so I don’t heat up the house by using the kitchen.
http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/grilled_chicken-225x300.jpg (http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/grilled_chicken.jpg)Don’t have a big grill? No worries, you can use a small camping grill with a little propane bottle or a small hibachi grill with charcoal, to grill up amazing dishes for yourself. Just make sure that if you’re in an apartment or condo complex, you verify the community’s grilling ordinances first.
When it comes to what to grill for one, look beyond the typical steaks, burgers and hot dogs. While I would probably eat a hot dog from the grill twice a day, every day, my body might rebel at some point. I opt for things like tofu, fish, squash, zucchini and okra on my grill.
Still think grilling for one sounds like too much work? Try this one night and see if you change your mind:

At the seafood counter, order 6 to 8 shrimp and ask them to peel and devein them for you (free at most Whole Foods Market seafood departments). While the fishmonger is taking care of that, grab a yellow squash and zucchini from the produce department. Run to the salad bar and get one serving of a whole grain salad (something like a Mediterranean quinoa maybe?). Before you go to check out, don’t forget to run back by seafood and pick up your shrimp!
http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/salmon.jpg (http://blog.wholefoodsmarket.com/blog/wp-content/uploads/2010/05/salmon.jpg)When you get home, turn on your grill to medium heat and let it come to temperature while you pop the shrimp in your favorite vinaigrette. Slice the squash and zucchini lengthwise and brush with olive oil and salt and pepper. When you’re done preparing the squash, place it on the grill, turning at about 4 minutes (or a little shorter or longer depending on the thickness of your slice). Once you’ve turned the squash, add the shrimp next to them and flip them at about two minutes. Continue cooking the shrimp until they turn just opaque and remove along with the squash. Serve the shrimp on top of the grain salad with the veggies on the side. The whole thing shouldn’t take more than about 20 minutes from start to finish and you won’t have to do anything but wash your tongs and plate when you’re done!

Blaze

06-05-2010, 05:03 PM

Cheese Scones

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Cheesy, spicey light scone.

Ingredients:
3 cups gluten-free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
5 teaspoons gluten-free baking powder
2 cup grated tasty low-fat cheese
1 tablespoon grated parmesan
pinch cayenne
1 egg
1 cup milk

Directions:
Combine the flour, baking powder, cheese, parmesan and cayenne in a bowl. In a separate bowl beat the egg and milk together. Combine the two mixtures together stirring only until combined.

Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Cut out into desired shapes and place on a lightly greased cookie sheet.

Bake at 450° for 10 minutes or until browned on top. Serve hot with butter.

Contributed by Angie Halten

Blaze

06-09-2010, 08:39 PM

Cinnamon Clusters

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fSnacks%2fCinnamon_Clusters3a.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/606/Default.aspx)

Roasted nuts with a spicy cinnamon coating.

Ingredients:
3 cups mixed nuts
1/2 cup sugar
1 egg white
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Directions:
Preheat oven to 300°F.

Beat egg white until smooth and frothy. Add nuts and stir to coat each nut with the egg white.

Stir 1/2 cup of sugar and all the spices in with the nuts and toss until they are well covered with the sugar and spices. Roast the nuts on a greased cookie sheet for about 20 minutes. Make sure to stir 2 to 3 times during baking.

Once cooked, store in an airtight container.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fSnacks%2fCinnamon_Clusters1a.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/606/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fSnacks%2fCinnamon_Clusters2a.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/606/Default.aspx)
Contributed by Angie Halten

Blaze

06-13-2010, 07:58 PM

Oven Fried Chicken
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A crunchy southern style chicken dish baked in the oven.

Ingredients:
3 ½ cups of gluten-free bread crumbs (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Bread%20crumbs&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dbread%2520crumbs)*
2 tsp. dried thyme
1 tsp. freshly ground black pepper
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne
2 large egg whites
1-1/4 cup low fat buttermilk
3 whole skinless, boneless chicken breasts, split or 6 boneless, skinless chicken thighs

Directions:
Preheat oven to 400°F.

In a medium bowl, stir together breadcrumbs and spices and set aside. In another medium bowl, whisk together the egg whites and the buttermilk.

Dip each piece of chicken in buttermilk mixture then roll in breadcrumb mixture, coating well. Press loose crumbs into the meat. Place each piece of chicken on a no-stick cookie sheet (or lightly oil a baking sheet). Bake 20-25 minutes or until golden, turning once halfway through baking. Serve warm.

*Save the end slices of bread in the freezer for this recipe. Thaw, break into pieces, and pulse in a food processor until desired coarseness is reached.

Contributed by Angie Halten

Passionaria

06-15-2010, 09:32 PM

http://www.adamatman.com/audio/Radio%20Show%20on%20Gluten%20Sensitivity%202009-07-edited.mp3

Gluten Sensitivity - How Wheat Can Ruin Your Health

This is a roundtable discussion with Adam Atman L.Ac, Jeanette Schreiber L.Ac. and Drs. Vicki and Richard Peterson discussing their new book "The Gluten Effect - How innocent wheat is ruining your health" The above is a link to directly listen to this 50 minute discussion.

Gemme

06-16-2010, 03:06 AM

Blaze

06-18-2010, 09:53 PM

Portobello and Pineapple Teriyaki Veggie Burgers

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Items to add:

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings, juice reserved
3 tablespoons soy sauce or wheat-free tamari
2 tablespoons light brown sugar
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
Canola oil
1/4 cup water
1 tablespoon cornstarch
4 whole wheat hamburger buns, toasted
Green or red leaf lettuce
Cancel (http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2538#)

Serves 4

This method uses leftover pineapple juice from a can of pineapple to make a simple teriyaki sauce.
Ingredients

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings, juice reserved
3 tablespoons soy sauce or wheat-free tamari
2 tablespoons light brown sugar
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
Canola oil
1/4 cup water
1 tablespoon cornstarch
4 whole wheat hamburger buns, toasted
Green or red leaf lettuce
Method

Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.

Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.

Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.

Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.
Nutrition

Per serving (about 12oz/341g-wt.): 360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 990mg sodium, 65g total carbohydrate (6g dietary fiber, 38g sugar), 8g protein
Tags: Family Friendly (http://www.wholefoodsmarket.com/recipes/search-results.php?tagId=11), Asian (http://www.wholefoodsmarket.com/recipes/search-results.php?tagId=103), Vegetarian (http://www.wholefoodsmarket.com/recipes/search-results.php?tagId=604), Vegan (http://www.wholefoodsmarket.com/recipes/search-results.php?tagId=603), Dairy Free (http://www.wholefoodsmarket.com/recipes/search-results.php?tagId=602)
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service (http://www.wholefoodsmarket.com/users/terms.php).
Gluten-Free, Dairy-Free Berry Corn Muffins

Makes 12 Muffins

http://cdn.livingwithout.com/media/newspics/berry_corn_muffin_e.jpg
Cornmeal contrasts nicely with blueberries in this delicious muffin recipe. A touch of lemon ties all the flavors together.
¾ cup brown rice flour
⅓ cup cornmeal
¼ cup corn flour
¾ teaspoon baking soda
¾ teaspoon sea salt
½ cup canola oil
¾ cup organic whole cane sugar
1 cup + 3 tablespoons water
1 teaspoon vanilla extract
1 tablespoon flax meal
½ teaspoon lemon oil or ¼ teaspoon lemon extract
½ cup blueberries
½ cup raspberries
1. Preheat the oven to 375 degrees.
2. Combine the brown rice flour, cornmeal, corn flour, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the whisk attachment, combine the canola oil, organic whole cane sugar, water, vanilla, flax meal and lemon oil until well mixed. With the mixer on low speed, slowly add the flour mixture until smooth.
3. Divide the batter evenly among 8 lined or greased muffin tin cups; batter should stop ¼ inch from the top of each cup. Drop the berries on top and bake until muffin tops are golden and slightly firm to the touch, 20 to 25 minutes.
Each muffin contains 198 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 176mg sodium, 26g carbohydrate, 2g fiber, 1g protein.

Reprinted with permission from Flying Apron’s Gluten-Free & Vegan Baking Book (Sasquatch Books), by Jennifer Katzinger.

Blaze

06-20-2010, 04:29 PM

Fudge Brownies
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/541/Default.aspx)

This is a great alternative brownie recipe for those of you who cannot eat eggs.

Ingredients:
1 cup water
1/2 cup corn margarine
1/2 cup uncooked Cream of Rice hot cereal
1 egg or 1/4 cup free egg product
1 teaspoon GF vanilla
1 cup sugar
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder
1/4 cup walnuts (optional)

Directions:
Preheat oven to 350°F.

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal and cook for 1 minute.
Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if desired.

Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan.

Bake for 40-50 minutes.

Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

Contributed by Angie Halten

Blaze

06-20-2010, 04:32 PM

Making healthy food choices is extremely important when on a gluten free diet. I normally bake, broil or barbecue my fish but now and again just to add some variety to my diet, I will treat myself and cook up this Deep Fried Fish recipe.

Deep Fried Fish

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/192/Default.aspx)

The apple gives the batter its unique flavor.

Ingredients:
1 egg
4 fl oz / 125ml milk or water
2 oz / 50g grated apple
2 tablespoons olive oil
4 oz / 100g gluten free flour mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
pinch salt to taste

Directions:
Most types of white fish fillets can be deep fried as well as small whole fish like whitebait. The fish should not be thicker than 1 inch so that the fish and the batter cook in the same time.

Corn oil is a good oil to use as it will reach a high temperature without smoking. Use a large heavy chip pan with a close fitting lid available in case of fire. Never fill the pan more than a third full of oil.

Beat the apple to a puree with the egg, olive oil and milk. This is best done in a liquidizer. Mix all the dry ingredients together. Fold the dry ingredients into the liquid ingredients to make a sticky batter.

Heat the frying oil to between 350°F and 380°F. Use a fat thermometer or drop in a raw potato chip. It should bubble steadily if the temperature is correct. Dip the pieces of fish in the batter to ensure that all the fish is covered and then lower gently into the hot oil. Do not put in more fish than you can see separately at the same time. Cook until golden brown.

Lift the fish out with a perforated spoon and drain briefly before serving. Do not cook too long before serving as the batter may lose its crispness.

Contributed by Angie Halten

Andrew, Jr.

06-21-2010, 11:56 AM

NUTS: I love to eat them. However, I have to watch the calories and sugars in them. The one thing I do is very simple. I will buy from Trader Joe's the raw nuts that are nakked (nothing is on them at all). I place the nuts on a cookie sheet and cover them with splenda brown sugar or the baking sugar (whichever one is on sale). I let the splenda melt into the nut and then cool. Then I eat away!

The brown sugar splenda and others are a bit expensive. So look for coupons or sales. That is what I do. I also am on a hospital's diabetic listing so I get coupons from there as well.

Andrew

Andrew, Jr.

06-21-2010, 12:01 PM

If I want to eat this for a meal, I will gently wash the mushroom, and cover the top with a virgin olive oil, and grill it. It takes maybe a few min. at most. I only flip the portabello mushroom 1 time. No more - Not less than. 1 time only.

Enjoy!

:hangloose:

Blaze

06-22-2010, 08:37 PM

Whenever I cut up a fresh pineapple I always notice how much of the skin and core I throw away and say to myself, "What a waste!".

After checking into this I found out that the waste parts left from canning plants, including the skin, core and ends, are used to make alcohol, vinegar and food for livestock.

Now that you know what they do with the waste parts, here's a recipe that uses the tender and juicy part of the pineapple to sweeten your morning pancakes!

Pineapple Pancakes
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/328/Default.aspx)

A delightful change from regular pancakes.

Ingredients:
1/2 cup rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/2 cup potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1/2 cup bean flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup well drained crushed pineapple
reserved pineapple juice
milk

Directions:
Thoroughly mix rice flour, potato starch, bean flour, baking powder, baking soda, salt and sugar together.
Measure pineapple juice from drained pineapple. Add enough milk to measure 3/4 cup liquid in total.
Beat egg and combine with crushed pineapple and juice/milk liquid into a separate bowl. Blend this thoroughly with the flour mixture.
Make each pancake with about 2 tablespoons of batter. Scoop onto a lightly greased griddle, flipping only once.

Serve with your favorite topping.

Contributed by Angie Halten

Gemme

06-26-2010, 08:13 PM

I thought of this thread yesterday while shopping at Costco. I was meandering through the aisles and indulging in the samples provided and I found two yummy options that I did not know about.

One was Boulder Canyon Natural Foods Rice & Beans Snack Chips with Adzuki Beans in Chipotle Cheese. They are yummy and about as healthy as a chip is going to get. For me, it's easy not to overeat them (as is my tendency with chips) because the more I eat, the saltier they seem to get. That is not a great point in general, but for me, that helps with portion control. So, if you don't mind a little bit more sea salt than usual, these are nummy little chips.

The other are Alexia sweet potato fries. OMG, these are soooo good. They are about the size of McD's fries and come in a resealable 2 pound bag for under $7. I tried them and then, when the lady pulled fresh ones out of her little mini oven thingy, I came back for more. They would be good for your sweet tooth with some cinnamon or if you prefer a more savory taste, they'd be good with cayenne pepper or maybe some sea salt. These. Are. Fabulous. :tease:

Blaze

07-01-2010, 07:56 PM

Cinn-a-Buns
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/493/Default.aspx)
Incredibly yummy and easily freezable!

Ingredients:
YEAST PREPARATION
1/2 cup warm water
2 teaspoon sugar
4 teaspoon dry yeast

WET INGREDIENTS
1 1/2 cups of warm water
4 eggs
4 tablespoons oil
1 teaspoon lemon juice

DRY INGREDIENTS
2 cups tapioca flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)(or tapioca starch)
2 cups rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)(OR 1 3/4 rice flour & 1/4 soy flour)
2/3 cup powdered milk
4 teaspoon xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1 1/2 teaspoon salt
1/4 cup sugar

FILLING
1 cup raisins - optional
1 cup brown sugar
11/2 tsp cinnamon
1/3 cup chopped nuts - optional
butter
Directions:
Preheat oven to 375 °F.

In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

Mix together all the wet ingredents in a bowl and beat well.

Mix together all the dry ingredients in a separate bowl.

Add the yeast mixture to the wet ingredients mixture.

Combine the wet and dry ingredents together, adding more flour (a little at time) in order to make the dough more workable.

Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14" x 20").

Then lift the saran wrap, dot the dough with butter and sprinkle with cinnamon, brown sugar and raisins. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately 3/4" wide. Place the pinwheels on a buttered cookie tray. Let rest for 15 minutes covered in a warm place.

Bake for 20min or until tops are lightly browned.

When the come out of the oven, top them with a confectioner sugar glaze. Freezes well.

Contributed by Angie Halten

Blaze

07-01-2010, 07:58 PM

Potato Non Gratin

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/363/Default.aspx)

Great recipe using dairy free milk.

Ingredients:
2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 ½ cup coconut or dairy free milk
2 tablespoon arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
1/4 teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 tablespoon GFCF margarine chopped & chilled

Directions:
Preheat oven to 400 °F.

Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan.

Combine the rest of the ingredients in a saucepan and bring just to a boil then pour over the potatoes while hot, until potatoes are almost covered.

Dot with margarine.

Bake for about one hour until potatoes are tender.

Contributed by Angie Halten

Blaze

07-01-2010, 07:59 PM

Gluten-Free, Dairy-Free, Egg-Free Ginger Peach Pie with Allergy-Friendly Pie Crust

SERVES 8

This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic.

http://cdn.livingwithout.com/media/newspics/0709-HDD9407.jpg
1 double pie crust (http://www.livingwithout.com/recipes/gluten_free_dairy_free_egg_free_ginger_peach_pie-1544-1.html?ET=livingwithout:e299:48953a:&st=email#crust)
1 teaspoon ground ginger
¼ cup maple crystals or date sugar
or granulated sugar
3 tablespoons tapioca starch/flour
- Pinch salt
1 teaspoon cinnamon
¼ cup crystallized ginger, cut into
small pieces
5 cups fresh ripe peaches, sliced
1½ teaspoons vanilla
¼ cup maple syrup, for brushing crust
1. Preheat oven to 350 degrees.
2. Combine ginger, maple crystals, tapioca starch/flour, salt, cinnamon and crystallized ginger in a bowl.
3. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.
4. Roll out pie crust into two 9- or 10-inch circles, according to instructions (http://www.livingwithout.com/recipes/gluten_free_dairy_free_egg_free_ginger_peach_pie-1544-1.html?ET=livingwithout:e299:48953a:&st=email#instructions). Press bottom crust into pie pan.
5. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent.
6. Chill pie in the freezer for about 30 minutes before baking.
7. Bake pie in preheated oven for about 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with maple syrup.
8. Return to oven and bake an additional 15 minutes until pie is golden.
Each serving contains 423 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 8mg sodium, 3g fiber, 4g protein.

TIP Don’t like ginger? This recipe is delicious as a simple peach pie. Just leave out both the ground and crystallized ginger.
TIP If fresh peaches aren’t available, substitute an equal amount of any stone fruit or use high-quality frozen fruit instead.

Allergy-Friendly Pie Crust

Makes 1 Double Crust
http://cdn.livingwithout.com/media/newspics/0709-shutterstock_24093118.jpg
This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it's rolled out immediately so if you're making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.
2 cups gluten-free High-Protein Flour Blend (http://www.livingwithout.com/recipes/gluten_free_dairy_free_egg_free_ginger_peach_pie-1544-1.html?ET=livingwithout:e299:48953a:&st=email#flour)
or gluten-free flour blend of choice
2 teaspoons xanthan gum
- Pinch salt
2 tablespoons maple crystals or date sugar
or granulated sugar
8 tablespoons coconut oil
½ cup cold water
4 teaspoons cider vinegar
1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.
2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.
3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.
5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.
6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.
7. To precook the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.
Each serving of crust contains 279 calories, 14g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 36g carbohydrate, 7mg sodium, 2g fiber, 3g protein.

Blaze

07-09-2010, 08:52 PM

Summertime and burgers...what a great combination!

When planning burgers for supper I like everything to be fresh, right from the meat to the toppings to the buns...especially the BUNS!

A dried out hamburger bun can ruin even the best tasting burgers. Homemade buns certainly take more time but if you can squeeze in the time to make them...these Hamburger Buns are worth it!
Burger Buns
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/68/Default.aspx)

What every burger needs to be complete.

Ingredients:
1/2 cup rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/2 cup potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1/2 cup tapioca starch
2 tsp baking powder
2 tsp sugar
1 1/2 tsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/2 tsp salt
2 eggs
1/3 cup oil
1/2 cup milk
Sesame seeds

Directions:
Preheat your oven to 400 °F. Thoroughly mix the first seven dry ingredients into a large bowl. Combine the next three wet ingredients into a separate bowl.
Pour wet ingredients into dry ingredients. Lightly grease a cookie sheet.
Place three rounded tablespoons onto cookie sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking.
Sprinkle with sesame seeds. Bake for 15 minutes, or until lightly browned.

Contributed by Angie Halten

Blaze

07-09-2010, 08:54 PM

Pineapple juice, mango and avocado blend beautifully with tomatoes in this refreshing summertime dish. For best results, make this soup a day ahead so flavors fully develop. Prepare it in batches in a blender. Have a 2-quart pitcher or container ready for the finished soup.
Gluten-Free Tomato Mango Gazpacho

SERVES 8 TO 10

Pineapple juice, mango and avocado blend beautifully with tomatoes in this refreshing summertime dish. For best results, make this soup a day ahead so flavors fully develop. Prepare it in batches in a blender. Have a 2-quart pitcher or container ready for the finished soup.
http://cdn.livingwithout.com/media/newspics/gazpacho_e.jpg
3 pounds very ripe tomatoes, cored, seeded
(optional), rough-cut
1 cucumber, peeled, seeded (optional), rough-cut
1 red bell pepper, cored, seeded, rough-cut
1 jalapeno pepper, seeded, chopped
2 medium celery stalks, rough-cut
1 bunch green onions, sliced (include some green)
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
2 cups prepared tomato juice or fresh
pureed tomatoes
1 cup pineapple juice
1 ripe mango, diced, reserved
1 ripe avocado, diced, reserved
1. Place chopped vegetables and herbs (first 8 ingredients) in a large bowl.
2. Combine tomato juice and pineapple juice in a quart pitcher or measuring cup.
3. Combine diced mango and avocado in a small bowl and set aside.
4. Place about 1 cup vegetables and about ½ cup juice in a blender and pulse. Gazpacho should be chunky, not pureed. Continue to work in batches until all vegetables and juice are blended. Taste soup and adjust seasoning.
5. Stir diced mango and avocado into gazpacho.
6. Cover and refrigerate until chilled, at least 2 to 3 hours. Serve cold.
TIP Commercial gazpachos often contain pureed bread to give them more body. If you order gazpacho while dining out, ask your server to make certain it's gluten free.
Each serving contains 103 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 23mg sodium, 18g carbohydrate, 4g fiber, 3g protein.

Blaze

07-09-2010, 08:56 PM

Noodles with Mushrooms and Sour Cream
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/865/Default.aspx)
A hearty and nourishing meal.
Ingredients:
2 cups fresh mushrooms, sliced and chopped
6 tablespoons butter
2 tablespoons cornstarch
2 teaspoons gluten free soy sauce (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=soy%20sauce&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dsoy%2520sauce)
3/4 cup sour cream
3/4 cup milk
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 cloves of garlic, chopped
1 medium onion, peeled and chopped
1 pound ground beef
2 cups ricotta cheese
2 tablespoons parsley flakes
1 large egg
1/4 teaspoons pepper
1 small box gluten free elbow macaroni (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=macaroni&urllink=www%2Eglutenfree%2Ecom%2FGlutino%2DMacaron i%2FItem104003)
Directions:
In a saucepan melt butter. Add mushrooms and cook until tender. Sprinkle mushrooms with cornstarch and stir until well blended. Add the soy sauce and sour cream to the mushrooms and stir until well incorporated.

Add the milk into the sauce, stirring rapidly. The sauce should start to thicken slightly as it boils. Make sure the heat isn’t up too high – keep it on medium otherwise the sauce may start to burn. Add salt and pepper if desired.

For the casserole – warm a skillet at medium heat for a minute or two. Add olive oil. Add garlic and onions and sauté until soft. Add the hamburger meat and sauté with the garlic and onion. Break the meat apart into smaller pieces with your wooden spoon. When meat is cooked all the way through, add to the sauce.

In a medium mixing bowl combine the parsley flakes, egg, pepper, and ricotta cheese. Stir until well mixed. Set aside.

Preheat the oven to 350°F.

Follow the package instructions for cooking one box of gluten free elbow macaroni. You can also use other types of pasta that are small in size like bow ties or small ziti – as long as it’s gluten free. Once cooked then drain.

Grease a 9 x 13 baking pan. Assemble the casserole by layering the bottom with some of the noodles then a layer of the cheese and sauce.

Continue the layering process until all of the noodles, cheese and sauce is gone. Sprinkle the top with extra parmesan cheese.

Bake for 30 minutes, until the top is golden. You may want to cover it with foil halfway through the cooking process to prevent it from drying out.

Contributed by Angie Halten

Blaze

07-09-2010, 08:57 PM

You can alter the flavor of this Meatloaf recipe by simply changing the amount of horseradish you add.

Add just a little horseradish to this recipe and it gives you a zesty flavor. The more generously you use it the flavor then turns from zesty to hot.

Meat Loaf#4

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/206/Default.aspx)

Horseradish gives this meatloaf some fire power!

Ingredients:
1 lb. ground meat ( 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef or you can also use all ground beef)
½ cup prepared horseradish
½ - ¾ cup gluten free fresh breadcrumbs (not dried)
1 egg, beaten
1 medium onion, diced
1/4 cup water
1/3 cup chopped Italian parsley

Directions:
Preheat oven to 350 °F.

Mix together all the ingredients. Shape into a loaf form and put on cookie sheet or place in a loaf pan.

Top with the following mixture:

½ cup GF chili sauce (Heinz)
3 tablespoons Heinz ketchup
2 tablespoons Worcestershire Sauce
10 drops GF Hot sauce (optional)

Bake for 45 minutes. Remove from oven and let cool for 10min before eating.

Contributed by Angie Halten

Rook

07-09-2010, 08:59 PM

I saw a Peanut Butter jar from Smart Balance, I shrugged at first...I quickly went back cuz My curiosity got the better of me..I mumbled "smart about what??"
so I read the small print..
No hydrogenated oil; No trans fatty acids; No refined sugar; 1000 mg Omega 3's. No refrigeration necessary. Spreads best at room temperature. Gluten free. Lactose free.Vegan.

Sooo, yeah...
Chunky & Creamy...
:drool:

Blaze

07-10-2010, 08:44 AM

You cant cash in on these golden nuggets but you can bank on them that there good!

Chicken Nuggets

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/182/Default.aspx)

Great recipe for the kids to help with.

Ingredients:
2 lbs. chicken breast
1 cup corn meal
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic salt

Directions:
Preheat oven to 350°F.

Cut chicken breast into bite-sized pieces.

Put remaining ingredients into a Ziploc bag, seal, and shake to mix.

Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat.

Remove and place on a plate.

Repeat until all of the chicken is coated.

These can be fried in a deep fryer or in a skillet, or baked in the oven on a lightly greased cookie sheet for 30 minutes.

Contributed by Angie Halten

Blaze

07-13-2010, 07:51 PM

Do you remember that nursery rhyme...

Little Jack Horner sat in the corner eating his Christmas pie, he put in his thumb and pulled out a plum and said what a good boy am I!

It was obvious that Little Jack Horner liked finger food!

If you do to...then I have the perfect Plumb Sauce recipe to accompany your next finger food night.

Plum Sauce

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/414/Default.aspx)

Great dipping sauce for chicken fingers.

Ingredients:
1 lb (1 can) purple plums in heavy syrup
1/4 cup brown sugar
1/4 cup lemon juice
1 tbsp chilli sauce
1/2 tsp ground ginger powder
1/4 tsp garlic powder
1/4 tsp onion powder

Directions:
Use a food processor or blender to puree the plums.
Mix the puree with the remaining ingredients in a saucepan.
Let this simmer for about 30 minutes.
Keep refrigerated in a sealed container.

Contributed by Angie Halten

This actually tasted good for dipping chicken nuggets, sliced pork/beef and awesome on veggies!

Gemme

07-13-2010, 11:43 PM

I'd just like to point out that Fitness magazine recently released the results of their 4th annual Fitness Health Food Awards and my Alexia sweet potato fries were listed in the Best in Freezer Food category. Woot!

Blaze

07-14-2010, 07:39 PM

From time to time I get questions about vinegar because it's in my recipes.

A lot of resources will tell you that you should avoid it because it's distilled from wheat and therefore can contain gluten.

However, this simply isn't true.

Why? For 2 reasons...

The vinegar in America isn't made with wheat
Even if it was, the distillation process ensures that NO gluten can survive - so it's completely gluten free.

This isn't just my *opinion* either. The American Dietetic Association (ADA) has published the same guidelines.

But wait!

There is a catch... this is ONLY true of DISTILLED vinegar - NOT Malt vinegar...
so watch your ingredients carefully.

Malt vinegar is still a bad deal.

So now that you are all up to snuff on the ins and outs of vinegar you can have no fear in using distilled vinegar in this Pasta Veggie Salad recipe.

Pasta Veggie Salad

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/304/Default.aspx)

Excellent combination!

Ingredients:

1 pkg rice pasta (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Fusilli%20Pasta&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dfusilli) (rotini or fusili)
1 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup cider vinegar
2/3 cup oil
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp pepper
1 can chick peas
1/2 cup frozen peas, thawed
1/2 red pepper, chopped
1/2 green pepper, chopped

Directions:
Cook the pasta according to the package instructions and drain well.
Mix together the mix lemon juice, mustard, vinegar, oil, sugar, garlic powder, salt, basil, oregano and pepper.
In a large bowl combine the chick peas, frozen peas, red and green peppers and the cooked pasta. Pour in the dressing and toss to combine.
Let cool in the refridgerator for at least a few hours before serving.

Contributed by Angie Halten

Blaze

07-17-2010, 11:54 AM

Gluten-Free Pizza Pasta Salad

SERVES 4 TO 6

http://cdn.livingwithout.com/media/newspics/pizza_pasta_e.jpg
A cool, refreshing alternative to gluten-free pizza on a hot summer day.
Vinaigrette

2 cloves garlic, minced
½ teaspoon salt
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons olive oil
Salad

½ pound gluten-free pasta
2 pounds tomatoes, cut into bite-sized pieces
½ red onion chopped
1 cup mushrooms, sliced
1 large sweet pepper, cut into bite-sized pieces
¼ cup sliced olives, green or black
Cooked gluten-free sausage or pepperoni, cut into bite-sized pieces (optional)
1 cup fresh mozzarella, cut into cubes (optional)
1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

Each serving contains 302 calories, 15g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 254mg sodium, 41g carbohydrate, 5g fiber, 4g protein.

Kätzchen

07-17-2010, 03:03 PM

Blaze

07-17-2010, 03:55 PM

I tried this recipe last night Blaze and it was totally scrumptious!
Thanks for the forum thread and all the cooking ideas you share here!!!

~D.

To cool! Glad you liked it. I like it because it's easy to make and well, heck, like you said, It's scrumptious! Thank you ALovelyKiss for posting and actually liking it :blink:!!! Ummm, but, well, ummm I guess even Gluten people like the recipes too?! :jester: Anywho... lol, thank you again for trying a recipe.

Blaze

07-18-2010, 06:33 PM

That's right...there is Gum in this Apple Pie recipe. But, not the kind your thinking of.

If you're new to gluten free baking then the term "Xanthan Gum" might be new to you.

Xanthan gum is made by fermenting glucose. It's used in baking with flour substitutes so baked goods have a similar consistency as that found in goods baked with wheat flour.

Gluten in wheat flour is what gives bread dough its elastic consistency. It also works with the yeast to cause the bread to rise. Without gluten, baked goods can come out heavier, denser and without volume. Xanthan gum is added to recipes made with flour substitute giving them the same qualities that gluten does.

Here's an Apple Pie recipe that uses xanthan gum to get you started:
Apple Pie
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1041/Default.aspx)
Nothing like a good old Apple Pie for dessert !

Ingredients:
PASTRY
1 1/2 c of gluten-free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1/3 c of cornstarch
1 tsp of xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/2 c of sugar
8 tbsp of butter, cut into pieces
1 tbsp of gluten-free vanilla extract (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
1 large egg

APPLE FILLING
7 medium apples, peeled, cored and very thinly sliced
1 tsp of ground cinnamon
1/4 tsp of salt
1/4 tsp of ground nutmeg
1/2 c of sugar
CRUMBLE TOPPING
3/4 c of light brown sugar
1/2 tsp of ground nutmeg
3/4 c of gluten-free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1/3 c of chilled butter, cut into small pieces

Directions:
To make the pastry mix together the cornstarch, xanthan gum and flour. Add the sugar, butter, egg and vanilla and mix until combined. Dust the counter with a bit of flour and take out the mixture and start kneading and folding until well combined. Wrap them both in plastic and put one in the freezer for later and the other in the fridge to chill.

For the Apple Filling mix together the apples, sugar, cinnamon, nutmeg and salt in a large bowl. Set this aside.

After 20 min remove the dough from the refrigerator and roll into a ball. Roll out dough to the desired thickness. Grease a glass pie dish and place the first crust in it. Using a fork, poke holes in the bottom of the crust and along the sides to keep from bubbling.

Preheat your oven to 400 °F.

Spoon apple mixture into the pie crust, mounding in the middle and pouring the sugary juices over top.

To make the crumble topping mix together brown sugar, flour and nutmeg in a small bowl. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture. Scatter the crumble mixture evenly over the top of the apples. Cover the edge of the pie with tin foil and then allow to bake for 35 minutes or until you notice that the apples are bubbly. Cool and serve.

Contributed by Penny

Blaze

07-18-2010, 06:41 PM

Celiac Disease
by author Brenna Jacks, ND

http://www.alive.com/site_19/315_58_01.jpg Celiac disease is an autoimmune condition in which gluten acts as a toxin and causes the absorptive surfaces of the small intestine to flatten. This prevents the body from receiving important nutrients, vitamins, and minerals.
Recent statistics estimate that up to one in 133 Canadians has celiac disease. The actual cause is unknown; however, there is a strong genetic link. Other risk factors include being of European descent or having an existing autoimmune condition such as type 1 diabetes, rheumatoid arthritis, or an autoimmune thyroid condition.
Prevention
Recent studies show that introducing gluten to infants between four to six months of age may lower the risk of developing the disease. Breastfeeding babies before, during, and after the introduction of gluten may also provide a protective effect on newborns.
Treatment
The first line of treatment is the complete avoidance of all gluten in the diet. This requires 100 percent dedication, as any exposure can set off an immune reaction. This means that, to someone with celiac disease, a single crumb has the same effect as a slice of toast.
Some processed products such as bouillon cubes, potato chips, french fries, deli meats, sauces, and soups may also contain gluten. Be sure to check the product packaging. If you are sharing a kitchen, be sure to use your own cutting boards, toaster, and wooden utensils to avoid contamination.
Healing Aids
Hypoallergenic multivitamins and digestive enzymes are important to aid in both healing the small intestine and providing the body with easy-to-absorb vitamins and minerals. A tailored treatment plan may also include probiotics, calcium, omega-3 fatty acids, and a bone-density formula.

Foods to Avoid

barley
bulgur
cereal binding
couscous
durum
einkorn
emmer
filler
farro
graham flour
kamut
malt
malt extract
malt flavouring
malt syrup
rye
semolina
spelt
triticale
wheat
wheat bran
wheat germ
wheat starch
Remember, wheat free does not mean gluten free.
Though oats do not contain gluten, there is often some form of wheat contamination during their processing, therefore it is important to eat gluten-free oats and oat products.
Symptoms

Celiac disease is one of the most commonly misdiagnosed conditions due to its wide range of possible symptoms:

bloating
gas
diarrhea
constipation
cramps
itchy skin
frequent headaches
joint pain
irritability in children
If you have experienced these symptoms weekly for three months or more, or if you have been diagnosed with irritable bowel syndrome (IBS), eczema, chronic fatigue, or a nervous stomach you may want to be tested for celiac disease.

Blaze

07-24-2010, 09:09 PM

Many people with celiac disease or gluten intolerance have vitamin and nutrient deficiencies. When you begin cooking your gluten free meals, you have three goals.

Restore the missing nutrients, vitamins and minerals
Insure the essentials nutrients, vitamins and minerals are maintained in the diet
Insure meals are healthy and balanced

One of the biggest threats to a gluten intolerant person's health is the temptation to eat the high-glycemic foods - carbohydrates and sugars.

Eat too many and you will be facing a lot more problems than gluten intolerance. You will potentially create other health problems such as Type 2 diabetes, high blood pressure and high cholesterol levels in addition to obesity.

There are certain basic nutritional recommendations that are important to follow in order to establish a healthy approach to eating from the beginning of your conversion to a gluten free diet.

Eat plenty of lean fish which contains omega-3 fatty acids and provides important cell protection
Eat lean meats
Eat fresh fruits
Eat fresh vegetables, especially leafy ones, except for those that are starchy like potatoes
Eat nuts which contain monosaturated fats
Never eat gluten!

The next time you fire up your barbecue to prepare a healthy lean fish dinner, slice up a grapefruit as well and use this recipe to give your fish dish a citrus splash!

P.S. If grapefruit isn't your thing, then substitute peaches instead and you have yourself a fresh fruit dessert!
Grilled Grapefruit

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2f10+Minute+Recipes%2fGrilled+Grapefrui t2.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/36/Default.aspx)

Serve with a tasty fish dish or substitute peaches for a dessert!

Ingredients:
½ grapefruit per person
cinnamon to taste
brown sugar to taste

Directions:
Place the grapefruit halves, cut side up, in a bun tray. Dust the top with cinnamon and brown sugar. Grill under a gentle heat until hot. Serve in a bowl or on a ramekin.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2f10+Minute+Recipes%2fGrilled+Grapefrui t1.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/36/Default.aspx)
Contributed by Angie Halten

Blaze

07-24-2010, 09:11 PM

Gluten-Free Vegan Fruit Bars

MAKES 12 BARS

http://cdn.livingwithout.com/media/newspics/vegan_fruit_bar_e.jpg
Loaded with fresh pears, dried fruit and seeds, this treat nourishes with antioxidants and fiber while it staves off hunger.
¾ cup gluten-free All-Purpose Flour Blend (http://www.livingwithout.com/recipes/gluten_free_vegan_fruit_bars-2150-1.html?ET=livingwithout:e366:48953a:&st=email#flour)
1 cup toasted quinoa flakes or gluten-free oats
¼ cup date sugar
½ teaspoon baking powder
1 teaspoon cinnamon
¼ cup maple syrup or agave syrup
¼ cup oil of choice
1 egg or flax gel (http://www.livingwithout.com/recipes/gluten_free_vegan_fruit_bars-2150-1.html?ET=livingwithout:e366:48953a:&st=email#flax)
1 teaspoon vanilla extract
2 pears, peeled and coarsely grated
½ cup chopped dates, dried apricots or dried cranberries
¼ cup chopped almonds, lightly toasted, optional
¼ cup hulled pumpkin seeds, lightly toasted
2-3 tablespoons sesame seeds
1. Preheat oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan with parchment paper.
2. Mix together flour blend, toasted quinoa flakes or oats, sugar, baking powder and cinnamon.
3. Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds and pumpkin seeds. Stir well to combine.
4. Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
5. Bake for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.
Each bar contains 198 calories, 5g total fat, 1g saturated fat, 0g trans fat, 86mg cholesterol, 55mg sodium, 33g carbohydrate, 3g fiber, 5g protein.

Gluten-Free All-Purpose Flour Blend

MAKES 1 CUP
Use this blend for all your gluten-free baking.
½ cup rice flour
¼ cup tapioca starch
¼ cup cornstarch or potato starch
Thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. Double or triple recipe to make as much flour mix as you need.
Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein.

Flax Gel

To replace one egg, mix together 1 tablespoon flax meal + 3 tablespoons hot water. Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining. (You can use salba seeds or chia seeds instead of flax meal.)

Blaze

07-24-2010, 09:13 PM

Rice is a grain, but it doesn't contain the gluten protein. Grains are actually divided into 2 groups. The first group is whole grain and the second group is refined grain.

Whole grains are just what the name implies, the WHOLE grain is left intact for cooking. Whereas, refined grain has had part of the seed removed and along with those parts goes a lot of the nutrients.

Then in the mysterious ways of modern technology, refined grain is often enriched to add the nutrients back into the grain.

Anyone with gluten intolerance can't eat some of the common whole grains like whole wheat or bulgur. But you can eat rice which is the seed of an annual grass.

I eat a lot of rice. I eat wild and white rice, but mostly brown rice. Since rice normally turns into a staple of most gluten free diets, I thought I'd share with you a Seasoned Rice with Pecans dish I'm sure you'll like.

Seasoned Rice with Pecans

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/1018/Default.aspx)
This is an excellent side dish to go with just about any meat dish.
Ingredients:
1 cup butter
1 cup chopped onion
1 cup chopped celery
1 cup minced parsley
8 cups cooked rice
2 teaspoons thyme
1 1/2 teaspoons salt
1 teaspoon sage
1 teaspoon celery seeds
1/2 teaspoon cloves, ground
1 /2 teaspoon pepper
1/2 teaspoon nutmeg
2 cups chopped pecans

Directions:
Melt butter in a pan. Saute the parsley, onion and celery in the butter until transparent and soft.

Next, add in the rice and mix together. Add the remaining seasonings and pecans and mix together until combined and heated through.

Contributed by Angie Halten

Kätzchen

07-24-2010, 11:19 PM

Blaze

07-25-2010, 07:12 AM

Meat and chicken is gluten free if it has not been processed. If the meat has been injected, canned, ground or preserved in any way, you must proceed with caution.

Don't buy hotdogs or sausage unless specifically marked as gluten free. Don't buy any meats that have additives.

Buying fresh unprocessed meat like the pork loin called for in this recipe is the safest way to shop.

I'm sure you'll agree it's the citrus glaze that truly tops off this Pork Loin Roast recipe.

Pork Loin

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/188/Default.aspx)

This citrus glaze is superb!

Ingredients:
GLAZE
2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chili, stem removed (usually find dried in produce section)
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Worcestershire%20sauce&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DWorcestershire%2520sauce)
2 cups orange juice
2 cups gluten free barbecue sauce
6 dashes tabasco style hot sauce
2 lemons juiced
Kosher salt to taste

PORK LOIN
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Directions:
Preheat oven to 350°F.

GLAZE
In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chilies start to toast. Then add cracked black pepper, Worcestershire sauce and orange juice. Reduce heat when orange juice starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

PORK LOIN
Place pork loin in a roasting pan and rub the pork loin with olive oil and season with salt and cracked pepper. Roast in the oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

Contributed by Angie Halten

Blaze

07-27-2010, 07:04 PM

Muffins with Orange Marmalade

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/956/Default.aspx)
The marmalade and cranberries is what makes this muffin scrumptious!
Ingredients:
DRY INGREDIENTS
1 ½ cups rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/3 cups cornstarch
1/3 cups tapioca starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)
1 ½ teaspoons xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1 tablespoon gluten free baking powder
¾ teaspoon salt

WET INGREDIENTS
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
¼ cups vegetable oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)
Directions:
Preheat oven to 350°F.

Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.

Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.

Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold in the cranberries then pour in greased muffin tins or if you prefer use paper liners.

Let the mixture sit for about 30 minutes then bake for 25 minutes.

Contributed by Angie Halten

Blaze

07-30-2010, 01:44 PM

Gluten-Free, Dairy-Free Strawberry Ice Cream

SERVES 8

http://cdn.livingwithout.com/media/newspics/strawberry_ice_e.jpg
Coconut milk replaces cream in this refreshing dairy-free, soy-free ice cream alternative. For this recipe, choose small organic strawberries that are grown locally, if possible. They should have dark red skins with moist green leaves and stems and a sweet aroma.
2 cups unsweetened coconut milk (not lite), divided
2 teaspoons unflavored gelatin or ¾ teaspoon
agar agar powder
⅓-½ cup honey or agavé nectar
⅛ teaspoon salt
3 heaping cups fresh strawberries, rinsed, drained
and hulled
1½ teaspoons pure vanilla extract
1. Add ⅓ cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender or food processor. Add ⅓ cup honey and salt. Cover and process until smooth. Pour into a small bowl and set aside.
2. Purée strawberries in a blender or food processor. You should have about 2 cups purée. Add gelatin mixture, remaining coconut milk and vanilla. Blend until smooth, scraping sides with a spatula. For a sweeter taste, add additional honey or agave, 1 tablespoon at a time. Blend and repeat, to taste.
3. Pour into one or more wide-mouth jars. Cover and refrigerate for at least 6 hours before churning, or cool mixture more quickly in an ice bath. To make an ice bath, pour mixture into a bowl and place it into a larger bowl filled with ice and cold water. Chill mixture until cold.
4. Scrape chilled custard into canister of your ice cream maker. Churn according to manufacturer’s instructions. Serve immediately. For a firmer texture, spoon into freezer-safe containers, cover and freeze for 3 or more hours. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 179 calories, 12g total fat, 11g saturated fat, 0g trans fat, 0mg cholesterol, 15mg sodium, 18g carbohydrate, 1g fiber, 2g protein.

TIP For lower sugar content, use ⅓ cup honey or agavé nectar combined with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
Recipe reprinted with permission from The Ice Dream Cookbook (Planetary Press), by Rachel Albert-Matesz.

Kätzchen

07-30-2010, 03:03 PM

Blaze

07-30-2010, 07:18 PM

The first attitude change you must adopt comes through the understanding that you absolutely have total control of your life through diet.

Being diagnosed with celiac disease is serious, but the great news is it's controllable through food choices. Celiac disease is not curable, but it's almost like being cured when you eliminate gluten from your diet.
Your attitude change begins by accepting the following principles.

A good attitude starts with a positive attitude
Good health is a real possibility through diet management
Keeping control of your lifestyle relies on having self-esteem
It's important to learn how to be confident about your new lifestyle
Becoming gluten free is possible with some dietary changes that are not radical

In other words, you have complete control of your diet after the diagnosis just like you did before the diagnosis. Eating healthy involves making good food choices such as eating fresh fruits and vegetables.

You could have chosen to eat foods full of fat or high in sugar, but hopefully you chose foods that kept you healthy. After you are diagnosed the same rules apply, except now you must choose foods that don't have gluten in order to stay healthy.

Some diet changes require effort like having to bake your own bread but I have found that the aroma and taste of fresh baked breads like this Scallion Flat Bread recipe far outweigh the effort it takes to make them.

Scallion Bread

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/94/Default.aspx)

Add chopped black olives to give this recipe a nice salty touch.

Ingredients:
WET INGREDIENTS
1 1/3 cups warm water
1/4 cup sugar
3 tsp. active dry instant yeast
2 large eggs

DRY INGREDIENTS
2 1/2 cups white rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/2 cup tapioca flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=tapioca%20flour&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DTapioca%2DFlour%2FItem956096)
1/2 cup corn starch (or potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158))
3 1/2 tsp. xanthan (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)or guar gum

FILLING
3 Tbs. olive oil
1/2 cup finely chopped scallions
1 tsp. coarse salt

Topping
2 Tbs. toasted sesame seeds

Directions:
Preheat oven to 350°F.

Mix together the warm water, sugar and yeast. Place this mixture in a food processor fitted with a steel blade. Mix together the flour mixture ingredients. With motor running, add eggs, one at a time. Then gradually add the flour mixture, 1/2 cup at a time until dough forms a smooth ball.

Turn onto a lightly floured surface and knead for 2-3 minutes. Lightly oil a sheet of plastic wrap. Place dough in the center of the plastic wrap. Cover completely with plastic and roll dough into an 8-inch log. Cut into 4 even pieces. Roll each piece into an 8-inch circle.

If dough is sticky roll it between 2 sheets of oiled plastic wrap.
Filling
Mix the three ingredients together in a bowl.
Spoon some of the filling mixture evenly over the surface of the circle leaving a 1/2 inch border all around. Roll up like a jelly roll and roll out again into a 6-inch circle. Let dough rise for 1 hour in a very warm place.

Brush with oil on both sides and sprinkle with sesame seeds.

Set on baking sheet and bake 30-35 minutes or until golden brown.

Contributed by Angie Halten

Blaze

07-30-2010, 07:23 PM

Well... Shoot!!!!!!!!!!

I don't know which is worse: My insane desire to go on a shopping binge for clothes or to go raid the local Co-op for supplies to try out all these new recipes. LOL!

*Darn you!*

You win a special prize today for these awesome recipes!
http://3.bp.blogspot.com/_jqMDWh1ufN0/SY235-O8XcI/AAAAAAAAANs/Xqqhtd2BRcc/s320/cubans.jpg

:rose: :rose: :rose:

Yours West Coast Lady Friend,
:blueheels:
~D.
Owww Cigars! Okay, I will trade you my recipes for these lovely cigars! :rrose:
But I would choose the clothes, yes definitely the clothes, recipes will never go away, but styles do, so I must insist you go for your plan A!!! You are to sweet my dear! To my West Coast Lady Friend ((((D)))))) Thank you!

Blaze

07-30-2010, 10:54 PM

Japanese soy sauce is made with wheat. Even Chinese soy sauce can have cross contamination or wheat solids in it.

So unless your bottle of soy sauce is specifically labeled "gluten free" you can't eat soy sauce (which makes Chinese and Japanese food very tricky for someone who's gluten intolerant).

You can buy gluten free soy sauce online. Here's a link to couple of brands I recommend:

http://www.glutenfreeclub.com/g/SoySauce (http://www.glutenfreeclub.com/g/SoySauce)

For those of you who like to experiment in the kitchen then here's an alternative Soy Sauce recipe for you to try. The flavor is somewhat different than soy sauce and may prove to be a nice change of pace for you. You'll never know unless you give it a try!

Soy Sauce Alternative
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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An easy and tasty alternative to Soy Sauce.

Ingredients:
8 oz molasses
3 oz. balsamic vinegar
sugar to taste

Directions:
Mix all ingredients together.

Contributed by Angie Halten

Enjoy.

Blaze

08-05-2010, 07:11 PM

Gluten-Free, Dairy-Free Quinoa Tabouli

MAKES ABOUT 4 CUPS

http://cdn.livingwithout.com/media/newspics/quinoa_e.jpg
Whether you spell it tabouli or tabbouleh, this delightful combination of quinoa and fresh garden vegetables makes a refreshing side or a cool summer supper. Lemon, mint and a hint of garlic offset the whole-grain earthiness of quinoa in this traditionally bulgur (wheat) recipe. A sprinkling of feta, cheese substitute or tofu can boost protein content for a more substantial meal.
1 cup uncooked quinoa
1¾ cups water
¾ teaspoon salt
2 tablespoons lemon juice
1 clove garlic, pressed or finely chopped, optional
2 green onions, chopped
½ cup parsley, chopped (discard stems)
¼ cup fresh mint, chopped (discard stems)
1 large or 2 medium cucumbers, peeled and cut into ½-inch cubes
1 large or 2 medium tomatoes, cut into ½-inch pieces
1 tablespoon olive oil
½ cup feta, crumbled or cheese substitute or tofu, cubed, optional
Salt and pepper, to taste
1. Prepare quinoa according to package directions or wash in cold water and drain in a sieve.
2. Bring water to a boil. Add ¾ teaspoon salt and quinoa. Reduce heat, cover and simmer until water has been absorbed, about 15 minutes. Cool quinoa to room temperature. (Quinoa may be refrigerated overnight.)
3. In a large bowl, combine cooked quinoa, lemon juice and garlic, if used. Add onions, parsley, mint, cucumber, tomatoes, oil and cheese, if used. Toss gently with two forks until thoroughly mixed.
4. Add salt and pepper, to taste. Serve at room temperature or chilled.
Each ½ cup serving contains 109 calories, 3g total fat, g saturated fat, 0g trans fat, 0mg cholesterol, 225mg sodium, 17g carbohydrate, 3g fiber, 4g protein.

Recipe adapted by Madalene Rhyand from Good Housekeeping Cook Book (Hearst Books

Blaze

08-05-2010, 07:12 PM

I love to go shopping, especially garage sales. I think I like them the most because the items I find were at one time someone else's treasure.

So when I come across something unique that I've never seen before it really does feel like finding treasure!

That's what this Coca-Cola cake recipe is like. It's unique and different and will be treasured by anyone who likes dessert!
Cocoa-Cola Cake

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/498/Default.aspx)

This cake serves a large crowd and is sure to be a big hit.

Ingredients:
2 cups sugar
2 cups gluten free flour mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1-1/2 teaspoon xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/2 cup vegetable oil
1/2 cup butter or margarine
1/3 cup Hershey's Cocoa
1 cup cola (not diet)
1-1/2 cups gluten free miniature marshmallows
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten
1 teaspoon gluten free vanilla extract (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)

Directions:
Preheat the oven to 350 °F.

Grease a 13x9x2" rectangular pan.

In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside.

In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.

Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well.

Pour the batter into the greased pan.

Bake 40-45 minutes or until a toothpick inserted in the center comes out clean.

Makes 12-15 servings.

Note: A mixture of 1-1/2 teaspoon of vinegar plus a 1/2 cup of milk can be used instead of buttermilk.

Contributed by Angie Halten

Blaze

08-05-2010, 07:17 PM

Banana Nice Cream

Items to add:

2 bananas, sliced and frozen
1 cup unsweetened soymilk
2 tablespoons smooth almond butter

Banana Nice Cream

Serves 2

Easy as 1-2-3, this creamy, sweet and cool snack or dessert proves that added sugar and oil are not always necessary to satisfy your cravings. Keep some peeled bananas in your freezer so they'll be ready when you are.
Ingredients

2 bananas, sliced and frozen
1 cup unsweetened soymilk
2 tablespoons smooth almond butter

Method

1. Put bananas, soymilk and almond butter into a blender.
2. Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
3. Pour into two bowls and serve.
Nutrition

Per serving (about 9oz/264g-wt.): 280 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 75mg sodium, 38g total carbohydrate (4g dietary fiber, 22g sugar), 9g protein

Blaze

08-10-2010, 09:13 PM

To get the fluff you need in these Meringue Pecan Cloud Cookies...
(http://www.glutenfreeclub.com/go/?use=&pg=pecanclouds)
...here are a few tips when beating the egg whites:

Make sure egg whites are at room temperature because then the egg's protein is more elastic thus creating more tiny air bubbles.

Adding sugar serves as a whipping aid to stabilize the beaten egg foam. Egg whites beaten without sugar will not peak as firmly as those with sugar.

Make sure the egg beaters, bowl, and spatula are free of grease. Don't use plastic containers because they tend to absorb and retain fat even if washed.

When separating the whites and yolks make sure you keep out all the yolk. Yolk contains fat and it will greatly reduce the volume if not removed.

Always start your mixer on medium-low to medium speed when whipping egg whites. Beat them until foamy and then increase speed from medium-high to high. Keep in mind if you beat the egg whites too quickly at the beginning it reduces the structure of the foam and will result in less volume of foam.

Pecan Clouds

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/616/Default.aspx)

A light texture meringue cookie.

Ingredients:
2 egg whites
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups pecan halves

Directions:
Preheat oven to 250 °F.

Lightly grease a cookie sheet. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans.

Drop mounded spoonfuls onto the prepared cookie sheet. Bake 1 hour in the preheated oven.

Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Contributed by Angie Halten

Blaze

08-10-2010, 09:15 PM

Whenever cooking scrambled eggs it's best to serve them immediately after cooking. If you need to keep them warm for a short time it's best to place them covered over a pan of hot water rather than over direct heat.

Also slow cooking your eggs will create a more fluffy, creamy and thicker scrambled egg.

Here's just the recipe to get "cracking"!

Scrambled Eggs with Rice
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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A tasty combination prepared as scrambled or if you prefer make into an omelete.
Ingredients:
1/4 cup chopped onion
1/4 cup gluten free margarine
6 eggs
1/2 cup half & half milk
2/3 cup cooked rice
1/ cup grated American cheese
salt and pepper to taste
Directions:
Melt butter in frypan and saute onion until tender. Whisk eggs, along with the milk. Mix in the rice, seasonings and cheese.

Pour the egg mixture over the onion and cover. Simmer for a few minutes until cooked.

Contributed by Angie Halten

Blaze

08-12-2010, 08:34 PM

When you first begin the transition to a gluten free lifestyle, mealtime can suddenly be a lot less interesting. After all, you can't eat whatever you want, and you can't eat a lot of your favorite foods. It even seems food might be the "enemy" because it's supposed to keep you alive, not hurt you.

I know this may sound a bit odd at first, but I was almost mad at food (told you it would sound strange). But then I began to look at it like this: many people must deal with the fact they can't eat certain kinds of foods. People who have allergies must avoid certain foods. Some people are overweight and must eliminate foods high in sugar and carbohydrates. Food can be a problem as much as it can be a help.

So I changed my attitude quickly and approached mealtime with a new resolve - to stay healthy and enjoy doing so. One of the problems to avoid though is preparing boring meals with no pizzazz. Initially preparing boring and safe meals everyday can be a real temptation at first, out of worry related to eating the wrong foods. You may want to play it safe for a while and not be too adventurous.

Unfortunately, it doesn't take long to get bored with uninspired meals. No one wants to eat the same meals all the time. When meals are boring, the greatest threat to your health becomes the temptation to cheat! Getting bored can derail any special diet, because most people need variety in their life. The old saying, "variety is the spice of life" was probably invented by a person eating broccoli and salad for dinner every day for a year.

That's one of the reasons I send you my free recipes like this Chicken Salad with Almonds - to help keep you inspired and chase away those boring meal blues!

Chicken Salad with Almonds
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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For a healthy alternative, try this salad. This recipe is great as a low calorie substitute.
Ingredients:
SALAD DRESSING
½ cup vegetable oil
2 tablespoons granulated sugar
2 tablespoons white vinegar
2 tablespoons snipped fresh parsley
¼ teaspoon salt
2-3 drops hot sauce
Pinch of freshly ground black pepper

SALAD
6 ounces baby spinach
1 cup sliced celery
¼ cup thinly sliced green onions
1 10oz can mandarin orange segments, drained
4 chicken breasts, grilled and cut into 1/4inch strips

CARMELIZED ALMONDS
½ cup slivered almonds
2 tablespoons granulated sugar
Directions:
DRESSING
Combine the oil, sugar, vinegar, parsley, salt, hot sauce and pepper and blend together in a bowl. Allow the mixture to set for 45 minutes to an hour. Can be stored in refrigerator for about 2 weeks.

CARMELIZED ALMONDS
Put the almonds and sugar in a skillet and cook on medium until the sugar melts and the almonds are browned. Continually stir this mixture until done.

SALAD
To make the spinach, celery, onions and oranges in a mixing bowl. Toss salad with the prepared dressing. Next, add the grilled chicken pieces and toss into salad just before serving.

Contributed by Angie Halten

Blaze

08-12-2010, 08:37 PM

When you want to snack, the best ones are fresh fruits and vegetables. But let's face it, sometimes that just doesn't hit the spot.

Try some of these snack ideas on for size:

Gluten free crackers with gluten free vegetable spread
Whole corn kernels with soy oil
Granola bars
Popcorn (watch the salt)
Muffins
Nuts
You can jazz up a classic stand-by snack like popcorn by turning it into Pizza Popcorn! Here's how:
Popcorn with Pizza Flavoring II

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/864/Default.aspx)
This is great as a snack while watching movies or anytime of the day!
Ingredients:
12 cups popcorn, freshly popped
1/4 to 1/2 cup butter
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
Directions:
Pop the popcorn. You can use microwave popcorn, air popped, or pop it on the stove.

Melt the butter in a small saucepan. Add the oregano, basil, and red pepper and cook for a minute or two.

Pour the butter over the popcorn and add the cheese. Toss to coat. Eat right away or store in plastic bags.

You can also use other Italian herbs such as marjoram, thyme, or sage.

Contributed by Angie Halten

Blaze

08-12-2010, 08:38 PM

Gluten-Free Pasta Salad with Fresh Tomato and Corn

SERVES 8

http://cdn.livingwithout.com/media/newspics/pasta_salad_e.jpg
Celebrate the best of fresh summer produce by pairing it with gluten-free pasta. Add 2 cups cooked, cubed chicken or turkey for an inexpensive main course. This recipe will feed a crowd, so halve the amounts if you’re serving a smaller group.
12 ounces (about 4-5 cups) uncooked gluten-free
pasta (fusilli is best)
6 tablespoons good quality olive oil, divided
1 large red onion, chopped
4 cloves garlic, minced
2 cups fresh corn kernels (cut from 4 ears of corn)
or frozen, thawed corn
5 tablespoons red wine vinegar
½ cup chopped fresh basil
3 tablespoons chopped fresh oregano
6 medium (about 2 pounds) fresh tomatoes, coarsely chopped
½ cup grated Parmesan cheese or rice cheese
½ cup shredded mozzarella cheese or rice cheese
- Salt and pepper, to taste
1. Cook pasta according to package directions until al dente. Transfer to a colander and rinse in cool water. Drain and transfer to a large serving bowl.
2. In a medium saucepan, heat 1 tablespoon olive oil. Sauté the onion, garlic and corn for 3 to 4 minutes or until corn is cooked and onion is soft. Toss in remaining olive oil. Add vinegar, basil and oregano.
3. Add sautéed vegetable mixture to pasta and toss. Fold in tomatoes and cheese and toss. Add salt and pepper. Serve immediately at room temperature.
Each serving contains 351 calories, 14g total fat, 4g saturated fat, 0g trans fat, 11mg cholesterol, 155mg sodium, 51g carbohydrate, 5g fiber, 8g protein.

This recipe was created by Beth Hillson, Living Without's food editor.

Blaze

08-14-2010, 11:06 AM

When I first saw this recipe I instantly thought "Spring Roll, that's way too much work!". Then I read the recipe and was surprised to find it really is just a simple and easy to prepare wrap.

Take a look to see what I mean:
Pork Spring Rolls

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fAppetizers%2fPork+Spring+Rolls4.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/42/Default.aspx)

Crunchy and succulent!

Ingredients:
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:
Combine filling ingredients together and brown in a skillet or wok until cooked through.

Dip one rice paper wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side 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 (375°F) until wrappers are lightly browned. Drain on paper towels to absorb excess oil.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fAppetizers%2fPork+Spring+Rolls1.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/42/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fAppetizers%2fPork+Spring+Rolls2.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/42/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fAppetizers%2fPork+Spring+Rolls3.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/42/Default.aspx)
Contributed by Angie Halten

Blaze

08-18-2010, 09:50 PM

Tapioca is flavorless, odorless and colorless.

Sounds pretty "boring-less"...wouldn't you say?

Well, don't be fooled...tapioca has more going for it than you think.

For baking, you can replace up to half of the wheat flour called for in a recipe with tapioca starch flour. You will have to use a different gluten free flour for the other half such as arrowroot flour. The tapioca flour helps to keep the bread light.

You will discover gluten free breads can be very heavy without a careful flour mixture. The loaf I use as a doorstop is proof!

Tapioca Soup
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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A nice change from barley.

Ingredients:
2 Tbsp butter or oil
1 cup well chopped onions
1/2 cup carrots, chopped
1/2 cup celery, chopped
3 cups stock
salt to taste
fresh ground black pepper to taste
2 Tbsp pearl tapioca
2/3 cup milk
2 egg yolks

Directions:
Melt the butter in a saucepan and saute the onions, carrots and celery slowly in the butter or oil for ten minutes.

Add the stock, salt and pepper and sprinkle in the tapioca.

Bring to a boil and simmer gently for 40 minutes.

Allow to cool slightly and then liquidize. Beat the yolks with the cold milk and stir into the cooled soup.

Continue to stir as you bring the soup back to the boil before serving.

Contributed by Angie Halten

Blaze

08-18-2010, 09:52 PM

Who say's meatloaf has to always be made into a loaf?

Let's break out of the "loaf" mold and try a little something different.

Take this Italian Meatloaf recipe but don't stick it into a loaf pan like the recipe says. Breakup the mixture and grease some muffin baking pans then fill 3/4 full and bake.

Italian Meatloaf

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/199/Default.aspx)

Makes a great meatball as well.

Ingredients:
3 pounds ground pork
6 eggs
2 cups cooked rice
3 cups grated cheddar cheese
1 tablespoon salt
1 teaspoon pepper
4 tablespoon dried chopped chives
2 teaspoons dried basil + 2 teaspoons Italian seasoning
1/2 cup GF Ketchup (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Ketchup&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dketchup)

Directions:
Preheat oven to 350°F degrees.

Mix all ingredients together well in a very large bowl (this is enough for 2 loaves).

Press mixture into two loaf pans (the temps and times are for glass loaf pans.) Bake for 55 minutes.

Remove from oven and pour off some fat.

Cover tops of meatloaves with a generous layer of GF ketchup.

Bake 15 minutes longer.

Cool 10 to 15 minutes before cutting loaves.

Contributed by Angie Halten

Blaze

08-26-2010, 09:10 PM

Is there some "Lonely Lentils" sitting on a shelf in your pantry?

If so, here are a few reasons you might want to cook with them more often...

- They are packed with protein
- High in iron
- Plum full of dietary fiber

In fact, a lot of cooks like to use them because of their mild flavor. This means that whatever dish they are cooked in they tend to absorb the flavor of the strongest ingredient in a dish.

Lentils taste great served both hot or cold. Here's a recipe that's served hot:
Pasta With Lentils
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/159/Default.aspx)

Add some cayenne pepper to this dish if you like a bit more spice.

Ingredients:
1 tsp oil
2 large carrots, thinly sliced
2 stalks celery, thinly sliced
1 large onion, chopped
1 red pepper, thinly sliced
3 cups chicken broth
1 cup dried lentils
1 bay leaf
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 lb GF pasta (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Penne%20Pasta&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dpenne), cooked

Directions:
Heat oil in large non stick frying pan. Saute veggies until soft.
Add chicken broth, lentils, bay leaf, rosemary, thyme, salt and pepper.
Simmer for 30 minutes or until lentils become soft.
Get rid of the bay leaf. Combine lentil mix with cooked pasta and toss well to combine.

Contributed by Angie Halten

Blaze

08-26-2010, 09:11 PM

Gluten-Free, Dairy-Free Orange Dream Pops

MAKES 8

http://cdn.livingwithout.com/media/newspics/dreampope.jpg
Remember sherbert pops? Now you can make them at home without artificial colors, flavors and fillers. For easy preparation, pour the creamy orange mixture into popsicle molds and freeze. For a fluffy texture, churn mixture in an ice cream maker, as instructed.

⅓ cup freshly squeezed orange juice
2 teaspoons unflavored gelatin or ¾ teaspoon
agar agar powder (not flakes)
¼ cup + 2 tablespoons honey or agavé nectar,
more to taste
⅛ teaspoon salt
¾ cup frozen orange juice concentrate, thawed
3 cups unsweetened coconut milk (not lite)
Zest of 1 medium orange, finely grated
1 teaspoon natural orange flavoring or orange extract, optional
2 teaspoons pure vanilla extract
2 tablespoons orange liqueur, optional
1. Place ⅓ cup juice in a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until gelatin softens and dry spots disappear. Warm over medium-low heat without stirring until dissolved. Scrape the mixture into a food processor and blend until smooth.
2. Add honey or agave and salt. Blend. Add orange juice concentrate and coconut milk. Blend until smooth, stopping to scrape sides with a spatula. Add orange zest and orange flavoring, if desired. For a sweeter taste, add additional honey, 1 tablespoon at a time, to taste.
3. Pour mixture into wide-mouth jars. Cover and chill for at least 6 hours before churning or cool more quickly using an ice bath.
4. Scrape the chilled custard into the canister of an ice cream maker. Add optional orange liqueur. Churn according to manufacturer’s instructions. Serve immediately or spoon into several freezer-safe containers. Cover and freeze for 3 hours or more. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 140 calories, 18g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 27g carbohydrate, 0g fiber, 3g protein.

TIP For lower sugar content, use ¼ cup honey or agave nectar with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
Recipe adapted with permission from The Ice Dream Cookbook (Planetary Press), by Rachel Albert-Matesz.

Blaze

08-26-2010, 09:12 PM

People with gluten intolerance process food differently. Though many people become too thin, because they don't absorb nutrients or quit eating due to the symptoms they experience, some people eat the wrong foods and become too heavy. Other people are overweight when they are diagnosed with gluten intolerance.

The key to good health is maintaining a healthy weight, and it's especially critical for people with gluten intolerance.

If lowering fat intake is part of your weight management plan then I have just the Low Fat Apricot Quick Bread recipe to help you out...
Low Fat Apricot Quick Bread

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/103/Default.aspx)

Low in fat and delicious!

Ingredients:
2 Tbs. unsweetened applesauce
3 Tbs. WonderSlim or other fat replacer
1 large egg
1/4 cup unsweetened pineapple juice
1/2 cup orange juice
2 cups GFCake and Cookie Mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Cake%20and%20Cookie%20mix&urllink=www%2Eglutenfree%2Ecom%2FGluten%2DFree%2DP antry%2DOld%2DFashioned%2DCake%2DCookie%2DMix%2FIt em126029M)
1 cup dried apricots, soaked, drained and chopped
3 Tbs. finely chopped, toasted pecans

Directions:
Preheat oven to 350 °F.

Whisk together the first five ingredients.

Fold in cake and cookie mix and whisk until moistened.

Fold in apricots and pecans.

Transfer to a greased 9-x-5 inch loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes away clean.

Let cool in pan for 5 minutes.

Turn onto a wire rack and cool completely before serving

Contributed by Angie Halten

Blaze

08-26-2010, 09:15 PM

Gluten-Free, Dairy-Free Grilled Polenta with Roasted Pepper Sauce

SERVES 4 TO 6

http://cdn.livingwithout.com/media/newspics/polenta.jpg
Polenta is a dish made of boiled cornmeal. This recipe is great for the grill. For convenience, you can make it a day in advance, or you can buy it ready made. (Check the label to make sure it's gluten free.) Just slice it and grill.
6 cups water or gluten-free chicken broth or
gluten-free vegetable broth
1 teaspoon salt
2 cups coarse ground cornmeal
2 tablespoons fresh rosemary, optional
1 tablespoon olive oil, plus more for brushing
1. Brush an 8x8-inch pan with olive oil. Set aside.
2. To make polenta, boil water or stock in large pot. Add salt. Slowly add cornmeal to boiling water, stirring constantly until combined. Then stir occasionally until polenta pulls away from the pan, about 15 minutes. Add olive oil and rosemary if desired. Spread polenta into oiled pan. When it cools, cut it into wedges.
3. Preheat grill to medium-high.
4. Brush polenta wedges with olive oil
5. Place on grill and cook until polenta is golden brown, about 3 minutes per side. Serve with Roasted Pepper Sauce (http://www.livingwithout.com/recipes/grilled_polenta_roasted_pepper_sauce-1680-1.html?ET=livingwithout:e547:48953a:&st=email#pepper).
Each serving (made with water) contains 208 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 580mg sodium, 36g carbohydrate, 4g fiber, 4g protein.

Roasted Pepper Sauce

You can buy roasted peppers in a jar or frozen. To roast your own, broil 3 to 4 large peppers until they turn dark brown on all sides. While they’re still hot, seal them in a plastic bag and let them steam to finish cooking. Then remove them from the bag and peel off blackened skins.
1 pound roasted peppers
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1. Puree peppers in a blender or food processor with olive oil and balsamic vinegar.
2. Heat and serve over grilled polenta.

Blaze

08-28-2010, 09:31 AM

Don't let the word "Soufflé" scare you. You don't have to be a master chef to make a good one.

The word basically means, "to blow air". The science behind the high puffed-up look of souffles is simply hot air bubbles that get trapped in a delicate structure. As the soufflé cools, it deflates as the hot air contracts.

There are a number of tips to keeping your soufflé puffed up but the two most important ones I would recommend is to make sure you grease your dish well with softened butter and secondly, serve immediately.

Have some fun and experiment with this Salmon and Rice Soufflé recipe:

Salmon And Rice Soufflé

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/367/Default.aspx)

Easy and Economical.

Ingredients:
1 tablespoon butter
1 onion
425g (about 13oz) tin salmon, drained
2 cups cooked rice
1 cup milk
1 teaspoon lemon juice
salt and pepper
4 eggs

Directions:
Preheat oven to 375°F.

Melt the butter. Chop up the onion. Mix together the salmon, cooked rice, milk, onion, lemon juice and butter in a bowl. Add salt and pepper to taste.

Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake until it's firm, about 30 minutes.

Contributed by Angie Halten

Blaze

08-29-2010, 09:39 AM

Soy Grits are basically soy beans which have been toasted and cracked into small pieces.

They make a refreshing cool summer salad when used in this recipe:

Tabouli Salad

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/312/Default.aspx)

Lots of fresh parsley in this dish.

Ingredients:
1 cup coarse soy granules (soy grits) or gluten-free textured vegetable protein (TVP)
1 cup boiling water
1 cup chopped green onions
1 small bunch fresh parsley, washed and finely chopped
½ bunch fresh mint leaves, washed and chopped, OR ½ teaspoon dried mint leaves
1 large or 2 medium firm ripe tomatoes, washed and diced
Juice of 1 lemon, or more to taste
3 tablespoons quality olive oil
Salt and freshly ground pepper to taste

**Soy grits are soy beans which have been toasted and cracked into small pieces.

Directions:
Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour).

Squeeze any remaining liquid out of the granules before placing in a large mixing bowl.

Add remaining ingredients.

Add more lemon juice and mint to taste.

Toss together, cover the bowl, and refrigerate at least an hour before serving.

The flavor actually improves the second day. Makes about 4 large servings.

Contributed by Angie Halten

Blaze

09-05-2010, 09:18 PM

Whenever I make a batch of Banana Bread I always make enough for several loafs. The main reason is that it freezes so well. I can keep it in my freezer for several weeks and then take a loaf out for breakfast the night before and it tastes as moist and fresh as the day I made it!

If your "nuts" about Banana Bread, then this one's for you:
Banana Nut Bread

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/60/Default.aspx)

An easy quick bread to serve.

Ingredients:
1 cup mashed ripe bananas
3/4 cup sugar
1 teaspoon GF vanilla (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
2 eggs
1-1/4 cups rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/4 cup chopped nuts
3/4 teaspoon GF baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil

Directions:
Preheat oven to 350°F.

Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans.

Bake for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.

Contributed by Angie Halten

Blaze

09-05-2010, 09:21 PM

Gluten-Free, Dairy-Free Cool Cucumber Gazpacho

SERVES 6 TO 8

http://cdn.livingwithout.com/media/newspics/cucumber_gazpacho_e.jpg
Here's a unique, refreshing twist on gazpacho. Its summer-fresh flavor is always a hit. Prepare it in batches in a blender. Have a 2-quart pitcher or container ready for the finished soup.
2 cups gluten-free, casein-free vegetable or
chicken broth,* (http://www.livingwithout.com/recipes/Gluten-Free-Gazpacho-Recipe-1673-1.html?ET=livingwithout:e594:48953a:&st=email#broth) divided
2 medium to large cucumbers, peeled,
seeds removed, rough-cut
1 jalapeno pepper, seeded, chopped
1 bunch green onions, sliced (include some green)
2-3 celery stalks, rough-cut
2 ripe avocadoes, diced, divided
3 tablespoons lime juice, fresh squeezed
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
2 cups seedless green grapes, diced, divided
- White pepper to taste
1. Combine ½ cup broth and cucumber in a blender and pulse until mixture has a slushy consistency. Pour into a 2-quart container.
2. Repeat process with another ½ cup broth, jalapeno and onions. Pulse and add to container.
3. Again, combine ½ cup broth and celery. Pulse and add to container.
4. Combine ¼ cup broth and one diced avocado, lime juice and fresh herbs. Pulse and add to container.
5. Combine final ¼ cup broth and 1½ cups diced green grapes. Pulse and add to container.
6. Stir remaining diced grapes and diced avocado into soup. Season with white pepper, to taste. If desired, thin soup with additional broth or water.
7. Cover and refrigerate at least 2 to 3 hours to chill. Serve cold.
TIP Commercial gazpachos often contain pureed bread to give them more body. If you order gazpacho when dining out, ask your server to make certain it’s gluten free.
*TIP Gluten-free, casein-free broth is available at www.imaginefoods.com (http://www.imaginefoods.com/), www.sheltons.com (http://www.sheltons.com/) and www.pacificfoods.com (http://www.pacificfoods.com/). Read labels carefully as ingredients can change.
Each serving contains 86 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 102mg sodium, 12g carbohydrate, 3g fiber, 2g protein.

http://cdn.livingwithout.com/media/newspics/Gluten_Fee_and_Dairy_Fee_Cooking.jpg
(https://secure.livingwithout.com/catalogs/default.html?product_id=4&track=edit)Recipe by Sueson Vess, the author of Simple, Delicious Solutions (https://secure.livingwithout.com/catalogs/default.html?product_id=4&track=edit)

Blaze

09-05-2010, 09:21 PM

Chicken Cacciatore

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/174/Default.aspx)

Tender and juicy chicken marinates as it cooks.

Ingredients:
3 lb. Chicken, cut up
½ Cup GF Flour Mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
¼ Cup Olive Oil
1 Medium Onion
½ lb. Mushrooms Fresh Sliced
1 Clove Garlic, minced
1 Celery stalk thinly sliced
2 Carrots, thinly sliced
1 Teaspoon Dried basil
1 Teaspoon Dried oregano
4 14 ½ oz. Cans crushed Italian plum tomatoes un drained
1 Can Olives, sliced, drained
4 oz Tomato Puree
½ Cup Red Wine
1 lb. GF Vermicelli or Angel Hair pasta (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Angel%20Hair%20Pasta&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dangel%2520hair%2520pasta)

Directions:
Dust the chicken with GF flour, which has had the salt and pepper mixed in. Sauté in olive oil until golden brown.

Move to plate with paper towels to drain. Pour off remaining oil from pan. Place drained chicken back in pan. Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste.

While chicken is simmering, cook GF pasta (your choice) in salted water, per directions until "Al Dente"; do not overcook pasta. Drain pasta.

Spoon single serving of pasta on individual plates, top with Chicken Cacciatore and serve with your favorite vegetable.

Contributed by Angie Halten

Blaze

09-07-2010, 09:04 PM

basic White Sauce, also called Bechamel Sauce is the starting point for many other sauces.

By adding grated cheese to your white sauce it turns into Mornay Sauce or what I simply like to call...macaroni and cheese sauce.

Another way to use this white sauce is to turn your steamed vegetables into creamed vegetables.

However you serve it up, it's one of those recipes you'll want to keep on hand in your recipe box.

White Sauce
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/426/Default.aspx)

A classic Bechmel sauce.

Ingredients:
1 tsp margarine
1 cup milk or rice milk, divided
freshly ground black pepper
1/2 tsp salt
2 tbsp cornstarch

Directions:
In a saucepan, heat up the margarine and 1/2 cup milk to the point of almost boiling, but not quite.
Thoroughly mix salt, pepper, 1/2 cup cold milk, and cornstarch in a separate bowl.
Combine both mixes together and keep stirring until it thickens.
Sauce will be ready to serve whenever you reach your preference of thickness.

Contributed by Angie Halten

Blaze

09-07-2010, 09:07 PM

http://friendshipdairies.com/images/stories/recipes/detail/recipe_detail_parfait_322x344.jpgHoney Cinnamon Parfait
Prep Time: 10 min | Cook Time: 0 min
Ingredients:
1 cup Friendship® 1% Lowfat Cottage Cheese (any variety)
3 oz. lowfat cream cheese
1/2 Tbsp. pure vanilla
1–2 Tbsp. honey
1 cup pineapple chunks
1 small banana, ripe yet firm, diced
1 small papaya or mango, diced
1 kiwi, peeled and diced
Pinch of cinnamon
Optional: granola

Directions:

Beat cottage cheese, cream cheese, vanilla and honey in small bowl at medium speed until smooth to create filling.
Spoon 1/2 filling ingredients into glasses, add layer of chopped fresh fruit, another layer of filling and another layer of fruit.
Top with cinnamon and/or granola if desired.

Blaze

09-07-2010, 09:10 PM

http://friendshipdairies.com/images/stories/recipes/detail/recipe_detail_cheesepie_322x344.jpgFarm Fresh Tiropita (Cheese Pie)
Prep Time: 30 min | Cook Time: 45 min
Ingredients:
6 Tbsp. butter
1 Tsp. salt
Dash nutmeg
8 oz. feta cheese
3 containers 7.5 oz. Friendship® Farmer Cheese
1 cup grated Parmesan or Kefalotiri cheese
4 eggs
Chopped parsley to taste
3/4 lb. phyllo sheets
3/4 cup melted butter

Directions:

Preheat oven to 350ºF.
Melt butter in small saucepan over low heat.
Mash feta cheese with fork and combine with the Friendship® Farmer Cheese, grated cheese, well-beaten eggs and parsley. Butter a 9x13 in. baking pan. Line with half the phyllo sheets, brushing each sheet with butter, letting phyllo sheets come up the sides of the pan.
Pour in cheese filling and cover with remaining phyllo sheets brushing each with butter.
With a sharp knife, score the top sheets into 3-inch squares.
Bake at 350ºF until golden, about 45 minutes.

Blaze

09-09-2010, 04:17 PM

Fabulous Sponge Cake

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/526/Default.aspx)

A light and airy cake well worth inviting friends over for.

Ingredients:
1/3 cup potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1/2 cup cornstarch
1 tbsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
5 egg yolks
3/4 cup sugar
1/4 cup orange juice
1 tsp vanilla
1 tsp grated lemon rind
1/2 tsp cream of tartar
5 egg whites

Directions:
Preheat oven to 325°F.

Thoroughly mix the potato starch, cornstarch, baking powder, salt and xanthan gum.

Beat egg yolks and sugar with electric mixer until thick and they show a nice lemon color, in a separate large bowl.
Add orange juice, vanilla and lemon rind, mixing until it's just blended. Then add the dry ingrediets mixture and combine together.
Beat egg whites with cream of tartar until you see very stiff peaks that have formed. Fold egg whites into batter until just blended.
Pour into an ungreased 10 inch tube pan and bake for 40 minutes. Then turn heat up to 350°F for 5-10 minutes or until lightly browned. Flip the pan and leave it until it's completely cooled.

Contributed by Angie Halten

Blaze

09-09-2010, 04:20 PM

Gluten-Free, Dairy-Free Dutch Pancakes

SERVES 4

http://cdn.livingwithout.com/media/newspics/berries_e.jpg
A cup of fresh berries adds flavor and color to these special pancakes. For variation, try this recipe with sliced apples or pears.
To save time in the morning, you can mix up the batter the night before and refrigerate it, covered, overnight. In the morning, pull batter out while your oven heats. Gently re-mix it, pour it into the hot skillet, along with melted butter (or coconut oil), and sprinkle with the fruit. Bake according to recipe instructions.
¼ cup butter or coconut oil
4 eggs* (http://www.livingwithout.com/recipes/Gluten_Free_Dairy_Free_Pancakes-1653-1.html?ET=livingwithout:e619:48953a:&st=email#tip3)
1 cup milk of choice (plain-flavored rice,
soy or almond)
1 teaspoon vanilla
½ cup rice flour
¼ cup tapioca starch
¼ cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon baking soda
3 tablespoons sugar
1 cup mixed berries, fresh or frozen
1-2 tablespoons confectioner’s sugar, optional
1. Put butter in a 3 or 4-quart skillet and place in a preheated 425-degree oven.
2. While butter melts, whirl eggs at high speed for 1 minute in a blender or mixer until light and lemon-colored. With motor running, gradually pour in milk and vanilla. Combine flours, xanthan gum, baking soda and sugar and slowly add to blender. Continue mixing for 30 seconds.
3. Remove pan from oven and pour batter into hot, melted butter. Sprinkle berries on top.
4. Return to oven and bake until well browned, about 20 to 25 minutes. Sprinkle with confectioner’s sugar, if desired. Slice and serve.
*TIP If using an egg substitute (http://www.livingwithout.com/resources/substitutions.html#eggs), increase oil to ⅓ cup and add ¼ cup to ½ cup more milk, depending on desired batter thickness. Add 1 tablespoon baking powder to help the batter rise.
Each serving contains 407 calories, 19g total fat, 10g saturated fat, 0g trans fat, 248mg cholesterol, 405mg sodium, 50g carbohydrate, 2g fiber, 11g protein.

Recipe by Susan Adamson

Nat

09-09-2010, 06:08 PM

This thread is awesome. And it's making me hungry. I'm attempting to eliminate gluten from my diet mainly as an experiment to see if it will help with my psoriasis. Apparently many people with psoriasis have at least 1 of 4 markers for celiac disease.

What's the most frustrating to me is the little stuff. Lipgloss? mouthwash? toothpaste? I haven't gotten there yet. I don't know what has gluten at that level.

I did run into a bunch of varieties of organic soba noodles which I'm enjoying very much. :)

Blaze

09-09-2010, 06:54 PM

Awesome Sis Nat! Sobe is good! I have a few good sites that perhaps can help you out on these products your talking about. And other information that may help you on your test run. The 3rd link has a lot of listings that you can go into to find out more about a certain product. It's time consuming, I apologize but really good info. But for your cheapest route. Go to a farmers market store, they carry lots of Organic products. See the Viatamin expert and they can help you find any product as their usually full of knowledge and will point you in the direction of what you can afford instead of selling you name brand products that cost to much! Good luck on your beginings and stick around and I will help in any way I can.
http://healthy-family.org/caryn/466/finding-green-gluten-and-corn-free-cosmetics-and-personal-products
http://www.marketwire.com/press-release/Duane-Reade-Gets-Down-Earth-With-Launch-Organic-Gluten-Free-Eco-Friendly-New-Products-1151546.htm
http://naturalproductsbuyersguide.com/company.php?id=89254&company=Natures+Best

Nat

09-09-2010, 07:15 PM

Thanks very much! :)

Blaze

09-14-2010, 08:52 PM

My favorite way to enjoy this italian biscuit is with some hot steamy coffee and a few good friends.

If you'd like to try your hand at making your own, here's your chance...

Anisette Toast

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/55/Default.aspx)

A delightful change of pace from everyday toast!

Ingredients:
2 eggs
2/3 cup sugar
1 teaspoon anise seed
1 cup white corn flour

Directions:
Preheat oven to 375°F.

Grease and flour a loaf pan, 9" x 5" x 3". Beat eggs and sugar thoroughly.

Add anise seed. Sift and measure flour, and add to the sugar/egg mixture until combined.

Bake in prepared pan for about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full).

Remove loaf from pan and cut loaf into sixteen ½" thick slices.

Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned.Makes 16 slices.

Store in airtight container.

These keep very well.
Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.

Contributed by Angie Halten

Blaze

09-14-2010, 08:54 PM

Ice Cream

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/554/Default.aspx)

Light and creamy.

Ingredients:
6 egg whites
1 cup castor sugar (superfine sugar)
600ml (1 pint) cream
1 teaspoon instant coffee
2 teaspoons coffee liqueur OR gluten-free chocolate chips

Directions:
Beat the egg whites until stiff.

While still beating, gradually add the castor sugar.

In a second bowl, beat the cream until it thickens but is still a little soft.

Add instant coffee and coffee liqueur and gently fold into beaten egg whites.

Freeze.

It does not have to be beaten again.

VARIATIONS:
Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee.

Contributed by Angie Halten

Blaze

09-14-2010, 08:56 PM

Chicken and Stilton
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/176/Default.aspx)
The wine is what really makes this dish.

Ingredients:
1 chicken breast
1 oz / 25g blue Stilton cheese or gruyere cheese
1 slice of bacon, streaky is best.
1-2 cups white wine as required.

Directions:
Preheat oven to 400°F degrees.

Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

On a cutting board, divide mixture evenly, and spoon cheese and bacon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Now pour a little white wine over the roll.

Leave to marinade for 4 hours basting with the wine at hourly intervals.

Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Note: this recipe is for a one person serving.

Contributed by Angie Halten

Blaze

09-22-2010, 06:49 PM

Gluten-Free, Dairy-Free Zucchini Quinoa Cake

SERVES 12

This moist, flavorful cake is versatile and equally delicious served as a coffee cake for breakfast or a dessert for dinner. This gluten-free, dairy-free recipe makes good use of zucchini, the ubiquitous summer squash. It’s also a nice way to get your kids to happily eat their vegetables.
You can make an egg-free version of this cake by replacing the eggs with flax gel (http://www.livingwithout.com/recipes/zucchini_quinoa_cake-1370-1.html?ET=livingwithout:e646:48953a:&st=email#tip). The cake’s texture will be denser and heavier but it will taste just as good. Enjoy it plain or top it with a dusting of powdered sugar.
2½ cups All-Purpose Gluten-Free Flour Blend
(http://www.livingwithout.com/resources/substitutions.html/#flour)1 cup quinoa flakes
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (freshly grated, if available)
1½ sticks (12 tablespoons) unsalted butter or dairy-free buttery spread, room temperature
1½ cups light brown sugar, packed
3 large eggs or flax gel* (http://www.livingwithout.com/recipes/zucchini_quinoa_cake-1370-1.html?ET=livingwithout:e646:48953a:&st=email#tip)
2 teaspoons vanilla extract
¾ cup low-fat buttermilk, vanilla soy milk, or milk of choice
2 cups finely grated zucchini
¾ cup chopped nuts, optional
http://cdn.livingwithout.com/media/newspics/zucchini_cake_e.jpg
1. Preheat oven to 325 degrees. Lightly grease a 10- or 12-cup Bundt cake pan.
2. In a medium bowl, combine flour blend, quinoa flakes, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs (or flax gel), one at a time, mixing well after adding each. Add vanilla and beat to combine.
4. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in zucchini and nuts, if used. Batter will be thick as additional moisture comes from the zucchini as it bakes.
5. Spoon batter into prepared pan, smoothing it out to fill all crevices in the pan. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.
Each serving (without nuts) contains 355 calories, 13g total fat, 8g saturated fat, 0g trans fat, 84mg cholesterol, 345mg sodium, 55g carbohydrate, 1g fiber, 4g protein.

*TIP Avoiding eggs? Substitute flax gel. To make flax gel, combine 2 tablespoons flaxmeal with 6 tablespoons hot water. Let mixture sit for 5 to 10 minutes until thickened. Add to batter as instructed. Then add 1 additional teaspoon baking powder to dry ingredients. Bake the cake an extra 5 to 7 minutes until done.

Blaze

09-22-2010, 06:51 PM

Salmon are actually quite an amazing fish. Did you know that migrating Salmon can jump over waterfalls that are up to 12 feet tall just to get back to their home stream to spawn.

Some Salmon will migrate over 2000 miles in 2 months and not eat a single bite just to get back to their home stream!

Wow! I have a hard time going 4 hours without food, let alone 2 months!

Not only are they amazing creatures but they also are fabulous tasting. Here is a delicious way to use that tin of salmon you might have sitting on your pantry shelf.

Salmon & Potato Bake

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/220/Default.aspx)

Creamy sauce over sliced potatoes with a crunchy topping of cornflakes.

Ingredients:
60g (2oz) butter
3 Tablespoons gluten free flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Gluten%20Free%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dgluten%2520free%2520flour)
3 Tablespoons maize corn flour (or, cornstarch)
½ cup cream
1½ cups milk
1 teaspoon gluten-free dry mustard
1 small onion, finely chopped
½ cup tasty cheese, grated
440g (14oz) tinned salmon
500g (1 pound) potatoes, boiled and sliced
½ cup gluten-free cornflakes (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Cornflakes&urllink=www%2Eglutenfree%2Ecom%2FNatures%2DPath%2D Corn%2DFlakes%2FItem958027)
½ teaspoon paprika

Directions:
Preheat oven to 350°F.

Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to a boil, stirring constantly until the sauce thickens.

Remove from heat and add the mustard, onion and half the cheese and gently fold in the salmon. Avoid mashing it.

In a 3 quart oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.

Bake for about 30 minutes or until nicely golden brown on top. Serve with green vegetables or salad.

Contributed by Angie Halten

Blaze

09-22-2010, 06:54 PM

This recipe sounds kind of like ewwww, but it's actually really Good!

Tomato and Apple Soup

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/273/Default.aspx)

The apples, tomatoes and red wine combined give this soup its flavorful taste.

Ingredients:
4 oz / 100g finely chopped onions
2 oz / 50g butter
6 oz / 150g chopped fresh tomatoes
6 oz / 150g chopped peeled and cored apples
¼ pint / 140ml red wine
salt to taste
¼ tsp / 1g fresh ground black pepper
1 pint / 600ml chicken stock

Directions:
Place the tomatoes in boiling water for 2-3 minutes then in cold water. The skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions and apples. Place the tomatoes, onions and apples with the stock and red wine in a saucepan. season. Bring to the boil and simmer for 20 minutes until the onions are soft. Puree the mixture and then sieve to remove the tomato pips. The soup should be completely smooth. serve hot garnished with chives and cream or chilled.

Contributed by Angie Halten

Blaze

09-23-2010, 05:27 PM

By Matthew Kadey, RD
Gluten-Free, Dairy-Free Chicken Fried Rice

SERVES 4

http://cdn.livingwithout.com/media/newspics/chicken_fried_rice_e1.jpg
Cold cooked rice is the secret to delicious fried rice. Here’s a quick and flavorful way to use leftover rice. Pork loin, ham, tofu or shrimp, if tolerated, can be substituted for chicken.
1 pound boneless, skinless chicken breasts
or thighs
1 tablespoon vegetable oil
1 medium onion, chopped
2 carrots, sliced
1 cup frozen shelled peas or edamame
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
4 cups cooked long-grain rice, cooled
¼ cup gluten-free chicken or vegetable stock
2 green onions, chopped
1 cup sliced cremini mushrooms
1 teaspoon toasted sesame oil
¾ teaspoon coarse salt
½ teaspoon Asian chili paste or hot pepper sauce, optional
2 cups bean sprouts
1 cup diced fresh pineapple or canned cubed pineapple, drained
- Fresh cilantro, optional
1. Cut chicken into ½-inch cubes.
2. In a wok, heat oil over high heat. Stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 6 to 8 minutes.
3. Add peas or edamame, ginger and garlic. Stir-fry over medium heat for 2 minutes.
4. Add rice, stock, green onions, mushrooms, sesame oil, salt and chili paste. Stir-fry until hot, about 5 minutes.
5. Stir in bean sprouts and pineapple and heat 1 to 2 minutes. Garnish with cilantro, if desired. Serve hot.
Each serving contains 474 calories, 8g total fat, 1g saturated fat, 0g trans fat, 65mg cholesterol, 584mg sodium, 67g carbohydrate, 5g fiber, 35g protein.

Blaze

09-25-2010, 10:00 AM

Do you sometimes fall into what I call "Cooks Default Mode"? That's where you keep making the same plain foods over and over again.

Like steamed white rice for instance. It's not really that much more work to spice it up a bit.

Here's how you too can break out of your "Default Mode" and add some pizazz to your next rice dish...

Celery Nutmeg Rice Pilaf
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/350/Default.aspx)

Switch this recipe up by using Coucous the next time around.

Ingredients:
1/2 cup finely chopped onion
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 tsp thyme
1/2 tsp salt
1/8 tsp pepper
1 cup rice
bit of nutmeg
2 cups chicken broth
1/4 cup raisins
1/4 cup pine nuts
1/4 cup cup chives, thinly sliced

Directions:
In a frypan saute the onions, celery, and garlic in oil until they become soft. Add in the thyme, salt, pepper, nutmeg and rice. Keep this sauteing for about 5 minutes.

Add the chicken broth and raisins, then bring the mixture to a boil. Keep this covered and simmer for about 20 minutes or until the rice is tender and you see that the liquid is absorbed.

While this is going on, roast the pine nuts in a small skillet on a low heat. Continuously stir until they become golden, it should only take a couple minutes.

Let the rice sit for about 5 minutes as soon as it's finished. Toss rice mixture with the pine nuts and chives and serve.

Contributed by Angie Halten

Blaze

10-02-2010, 08:25 AM

Gluten-Free, Dairy-Free Double-Chocolate Brownies

MAKES 16 BROWNIES

Satisfy your chocolate cravings with this flavorful treat that's sweetened naturally without sugar. Dates are the secret ingredient that add sweet flavor, as well as texture, moisture and nutrients. Family and friends will never suspect the decadent dessert they're eating is allergy friendly. It can be made without eggs.
http://cdn.livingwithout.com/media/newspics/brownies_rec.jpg
½ cup packed soft, pitted dates
Warm water
⅓ cup non-hydrogenated vegetable
shortening, like Spectrum, or virgin-
pressed coconut oil
3 ounces semisweet chocolate, coarsely
chopped
1 teaspoon instant coffee flakes or espresso
powder, optional
⅓ cup honey or agave nectar
⅓ cup sweet brown rice flour or sorghum flour
or combination
2 tablespoons arrowroot starch or potato starch
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon sea salt
2 eggs* (http://www.livingwithout.com/recipes/gluten_free_dairy_free_brownies-1489-1.html?ET=livingwithout:e702:48953a:&st=email#tip) (optional)
2 teaspoons pure vanilla extract
1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside.
2. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.
3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey or agave. Stir and remove from heat. Set aside to cool.
4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.
5. Combine dates, eggs and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend.
6. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.
7. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.
8. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week.
Each brownie contains 208 calories, 15g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 18g carbohydrate, 64mg sodium, 2g fiber, 2g protein.

*TIP Can’t eat eggs? Replace eggs in this recipe with ¼ cup + 2 tablespoons unsweetened applesauce; increase baking powder to 2 teaspoons. Or click here for more Substitution Solutions (http://www.livingwithout.com/resources/substitutions.html#eggs).

Blaze

10-02-2010, 08:27 AM

Spicy Luau Rice

Rate this Recipe

Rating: 4.8
Times Rated: 3 Print this Recipe (http://www.lundberg.com/recipes/side_dishes/Spicy_Luau_Rice.aspx#)

Cooking Instructions

Great with barbecued shrimp, pork, or chicken.

1-1/2 cups Lundberg Family Farms Brown Jasmine rice
3 cups water
1 fresh pineapple, cut into 1 inch cubes, about 4 cups
1 red bell pepper, cored and seeded, cut into 1 inch cubes
1 red onion, cut into thin wedges
1 Tablespoon toasted sesame oil
1 Tablespoon vegetable oil
1 Tablespoon brown sugar
Juice of one lime (1 tablespoon)
1/8 Teaspoon dried red pepper flakes
Preheat oven to 400°F
Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.
Serves 8-9
Nutritionals: Serving size 1 cup, Calories 140, Calories from Fat 30, Total Fat 3.5g (Sat. Fat .5g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 28g, Fiber 2g, Sugars 8g, Protein 2g.

Blaze

10-02-2010, 05:01 PM

When the doctor or nutritionist first hands you a list of foods you can't eat anymore, the initial reaction is often sheer panic. The list looks so darn long and seems to have been written to exclude everything you like to eat.

You can't eat those Saturday morning donuts anymore. The boxes of breakfast cereal will have to go. The frozen vegetables in sauce will be given to your friends so they don't have to be thrown away. The cans of chili you open on Friday nights when you don't feel like cooking are no longer acceptable.

Oh,...no more croutons on salads...no more sandwiches made with wheat bread...no more wheat crackers and cheese...no more...no more...no...no...no...

Let's see...you can eat rice and baked potatoes! But if you eat these two items every meal, you're going to get really bored with your dietary plan and you're going to put on weight. So it's all gloom and doom - right?

The answer is: Wrong!

You're not doomed to a life of rice and potatoes. In fact, you have been sentenced to a life of healthy eating, and that's great news. You can eat fresh fruits, fresh vegetables and low fat meats, chicken and fish.

You can still enjoy desserts, just make sure they are gluten free. Like this recipe for Grandmothers Prize winning Molasses Cookies.

Grandmother's Prize-winning Molasses Cookies

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fDesserts%2fGrandmas+Molasses+Cookies. JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/544/Default.aspx)

A rich, dark, moist cookie made from molasses.

Ingredients:
1/3 cup unsalted butter, melted (vegetable shortening may be substituted)
1 large egg, lightly beaten
3 Tbs. molasses
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1 3/4 cups Old Fashioned Cake & Cookie Mix (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Cake%20and%20Cookie%20mix&urllink=www%2Eglutenfree%2Ecom%2FGluten%2DFree%2DP antry%2DOld%2DFashioned%2DCake%2DCookie%2DMix%2FIt em126029M)
1/4 cup granulated sugar (to coat the cookies)

Directions:
Combine butter, egg, molasses and spices and beat well. Add cake mix and beat to combine. Chill mixture 2 hours or overnight.

Preheat oven to 350°F.

Use a teaspoon or small scoop to scoop out chilled batter. Roll into 1-inch balls and roll in granulated sugar. Set on lightly greased cookie sheet, about 2 inches apart.

Bake 8-10 minutes or for crunchier cookies bake longer. Cool slightly before removing from pan. Makes 24 cookies.

Contributed by Angie Halten

Martina

10-02-2010, 05:21 PM

i just noticed that corn chex are gluten free. i have eaten nearly a whole box with raspberries and rice milk. yum!

Blaze

10-03-2010, 08:34 AM

Thank you for posting Martina, and yes, corn chex are gluten free and with the adding of fresh fruits makes it way more flavorable. I see you used rice milk. Awesome, you can also try almond milk, makes for a nutty flavor with them berries!

The first step you should take after cheating on your gluten free diet, or feeling strong temptations to do so, should be to evaluate your feelings.

You want to understand why you were tempted to cheat, but you want to get back on track immediately. How do you do that? Well, there are a couple of things you can do to find the gluten free track again.

Accept the fact you had a weak moment, but focus on the fact it was only a moment in your life
Forgive yourself for not being gluten free perfect
Put an immediate stop to any cheating going on

Renew your commitment to a gluten free lifestyle
Recognize that you can't learn everything you need to know in a few months and accidents will happen
Above all, don't see a temporary lapse in the gluten free lifestyle as negating all your efforts; you didn't change your gluten free lifestyle - you only had one small mistake that can be corrected

Unfortunately, there is no instant "cure" for wanting to cheat. So much of the gluten free lifestyle is about emotions and intellect in addition to eliminating gluten. I wish I could promise you that you'll never want to cheat in your lifetime, but that would be unrealistic.

Wanting to cheat is human, but actually cheating is dangerous to your health. The best thing you can do if you cheat, whether on purpose or accidentally, is to learn something from the experience and then go right back to living gluten free.

One way I avoid cheating is keeping gluten free baked goods and treats in the freezer like these Banana Pecan Muffins:
Banana Pecan Muffins

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreads+and+Pizza%2fBanana+Pecan+Muffi ns3.JPG&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/597/Default.aspx)

Sweet banana muffins loaded with nutty pecans.

Ingredients:
DRY INGREDIENTS
3/4 cup sugar
3/4 cup rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/2 cup potato starch (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Potato%20starch&urllink=www%2Eglutenfree%2Ecom%2FBobs%2DRed%2DMill %2DPotato%2DStarch%2FItem956158)
1/4 cup bean flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup chopped pecans

WET INGREDIENTS
3 eggs
1/4 cup oil
1/2 tsp vanilla (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=vanilla&urllink=www%2Eglutenfree%2Ecom%2FNielsen%2DMassey% 2DVanilla%2DExtract%2D4oz%2FItem956089)
3 large bananas, mashed

Directions:
Preheat oven to 325°F.

Combine in a bowl all the dry indgredients and mix together.

Add eggs to a separate bowl and beat until frothy. Add the oil, vanilla and mashed bananas and stir to combine.

Add the wet ingredients mixture to the dry mixture and stir just until combined.

Lightly grease muffin tins or line with paper cups. Fill muffin cups to 3/4 full. Bake for 18 to 20 minutes.

Tip: Make sure to use bananas that have started to form brown spots (like the ones in the photo below). You will find that it improves on the taste and the texture of your muffin as compared to if you used yellow bananas.
http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreads+and+Pizza%2fBanana+Pecan+Muffi ns1.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/597/Default.aspx)http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fBreads+and+Pizza%2fBanana+Pecan+Muffi ns2.JPG&w=100&h=100 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/597/Default.aspx)
Contributed by Angie Halten

StillettoDoll

10-03-2010, 12:28 PM

Blaze

10-11-2010, 08:19 PM

You may think that turkey is a safe food but beware that some turkeys are injected with flavor solutions that contain wheat. Or, they are stuffed with bread
and then cross-contaminated.

Sometimes, the manufacturers even direct the cook to add flour in between the skin and meat so it doesn't stick. All of these are minor things to people who are not gluten intolerant, but it makes the meal off-limits for those with celiac disease.

When roasting your own turkey here's a few cooking tips to keep in mind:

Roast Turkey

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fRec ipe+Photos%2fMeats%2fRoast+Turkey.jpg&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/219/Default.aspx)

How to make the perfect roast turkey.

Ingredients:
Allow 2 to 3 lb , 0.9Kg to 1.3 Kg of turkey per person for a Christmas dinner.

A family of 4 would need an oven ready turkey weighing between 8 lb and 12 lb, 3.6Kg to 5.5Kg

Directions:
The prepared turkey should be washed well in cold water both inside and out and allowed to drain. Any neck or giblets inside should be removed. Frozen turkey must be completely thawed before cooking starts.

Rub the skin with butter and then season lightly with salt and pepper. Lay several rashers of fatty streaky bacon to cover the breast and cover the turkey with foil. This can form a good lid over the roasting tin, or the turkey can be placed on foil which is then folded and crimped over the top of the turkey.

Place the meat in a roasting tin on the middle shelf of a hot oven 425°F. After 30 minutes turn the heat down to moderately hot 325°F for 2½ to 3 hours. Then turn the heat up to 400°F and remove the foil and bacon for the final 30 minutes.

Baste the turkey with its own juices several times in this final 30 minutes.

The cooked turkey should then be allowed to relax in a warm place for 30 minutes before serving. To check to see if the bird is cooked run a skewer through the thickest thigh meat. The juice should be golden with no trace of pink. The juices that run out of the body cavity should also be clear, not pink.

Contributed by Angie Halten

Blaze

10-11-2010, 08:22 PM

What's the best thing to put into a Pumpkin Pie?

Your Teeth!

Pies have come along way since the days of the early settlers when pumpkin pie was made by hollowing out a shell, filling it with milk, honey and spices, then baking it over hot coals.

You know that sounds tasty...I just might have to try cooking a pumpkin like that the next time our family goes camping!

Tomorrow Canada will be enjoying their Thanksgiving celebrations. So to celebrate along with our Canadian friends here's a great Pumpkin Pie recipe for you to top off your dinner celebrations:

Pumpkin Pie

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/677/Default.aspx)

A traditional Thanksgiving pie, but also popular all year long.

Ingredients:
8 oz / 225g short crust potato pastry (http://glutenfreeclub.net/TheFood/Recipes/tabid/56/mid/376/nid376/714/Default.aspx)

FILLING
3 eggs
4 oz / 100g sugar
½ tsp / 1g ground allspice
½ tsp / 1g ground cinnamon
¼ tsp / 0.5g ground nutmeg
salt to taste
1 lb / 450g pumpkin purée
½ pint / 280 ml whole milk

Directions:
Preheat oven to 400°F.

Line the bottom and sides of a shallow 25 cm pie dish with the pastry. Beat the eggs together with the sugar and spices. Beat in the pumpkin purée and then the milk until well mixed.

Place the mixture in the pie pastry dish. Bake for 40 minutes until the mixture is set and the top brown.

Contributed by Angie Halten

Blaze

10-11-2010, 08:25 PM

Now that School's in full swing so are the paper bag lunches. Having trouble coming up with some gluten free lunch ideas? Here are a few:

* Eggs
* Cheese
* Yogurt
* Sandwiches made with gluten free bread
* Gluten free muffins
* Fresh fruit cups
* Gluten free cookies
* Trail mix
* Energy bars
* Rice or corn cereal snacks

As well, if you have some almonds lying around in your cupboard here's a recipe to jazz them up...
Frosted Almonds

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/617/Default.aspx)

Be sure to fill up the snack bowl to full because they will be gone in no time!

Ingredients:
3 cups almonds
2 egg whites
3/4 cup sugar
1 tsp cinnamon
1/4 tsp salt

Directions:
Preheat the oven to 350°F.

Thoroughly beat the egg whites, sugar, cinnamon and salt until it's foamy.

Mix the almonds in until they are completely covered.

Spread out on a greased cookie sheet and bake for about an hour stirring the mix up about every 10 minutes.

Let this sit and cool before storing in an airtight container.

Contributed by Angie Halten

Blaze

10-15-2010, 06:45 PM

"Finish up the leftovers first!", is a phrase I'm often coined for saying around our house. I don't know about you but I have this revolving shelf of leftovers in my fridge.

I just hate to throw away food and if I don't make sure it gets eaten up then its doomed for the dumpster.

Do you have some leftover cooked chicken or turkey sitting in your fridge just waiting to be transformed into a new creation? Then how about trying this Rice and Chicken Salad...

Rice and Chicken Salad
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A mild tartness, with crunch from the nutty cashews.

Ingredients:
1 1/2 tbsp lemon juice
1 tbsp honey
1/2 tsp salt
2 1/2 cups cooked rice
2 cups chopped, cooked chicken
1 green onion, finely sliced
3/4 cup coarsely chopped cashews
3/4 cup mayonnaise
1/2 cup seedless grapes, cut in half
1/2 cup sliced celery
1/2 red bell pepper, thinly sliced

Directions:
Thoroughly mix all ingredients.
Keep this in the refridgerator for about an hour before you decide to serve it.

Contributed by Angie Halten

Blaze

10-15-2010, 06:46 PM

Gluten-Free, Dairy-Free Black Bean Brownies

MAKES 12

http://cdn.livingwithout.com/media/newspics/bean_brownie_e1.jpg
This recipe just might be the highest-fiber brownies around. So chocolate-y, even kids won’t have any idea what the secret ingredient is.
1 (15-ounce) can black beans, drained and rinsed, or
¾ cup dried black beans
3 eggs
5 tablespoons neutral-tasting oil, like canola oil
or grape seed oil
1 cup sugar
½ cup unsweetened cocoa powder
½ cup bean flour or other gluten-free flour
1 teaspoon xanthan gum or guar gum
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon cayenne or chili powder, optional
½ cup chopped walnuts, optional
¼ cup dark chocolate chips* (http://www.livingwithout.com/recipes/gluten_free_dairy_free_black_bean_brownies-2228-1.html?ET=livingwithout:e767:48953a:&st=email#tip), optional
1. If using dried black beans, soak them for several hours and cook them until very tender, about 60 minutes.
2. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.
3. Add black beans to a bowl of a food processor and process until a paste forms.
4. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and chili powder, if using. Process until smooth and well combined. Add walnuts, if using, and process until walnuts are mixed in.
5. Spread batter evenly into prepared pan. Top with chocolate chips, if using.
6. Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean.
Each brownie contains 191 calories, 8g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 180mg sodium, 27g carbohydrate 4g fiber, 5g protein.

*TIP Allergy-friendly chocolate chips are available from enjoylifefoods.com (http://enjoylifefoods.com/).
Recipe by Canadian-based dietitian and food-writer Matthew Kadey, RD. Read “Full of Beans: Seven Healthy Reasons to Love Your Legumes,” by Matthew Kadey, RD, in Living Without’s December/January 2011 issue.

Blaze

10-20-2010, 08:30 PM

I was thinking the other day, "What's up with Macaroni and Cheese?". Everyone seems to like it, especially my children!

It seems like it's been around forever, in fact, I found out it really became famous in 1937 when the Kraft Company introduced Kraft Macaroni and Cheese onto the market with the campaign slogan of "A meal for 4 in 9 minutes".

If you would like to try your hand at cooking up a homemade Macaroni and Cheese version here's a good one to start with...

Macaroni and Cheese #2

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/155/Default.aspx)

A delicious baked version of Macaroni and Cheese.

Ingredients:
2 cups raw gluten-free macaroni (penne) (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Penne%20Pasta&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Dpenne)
4 cups milk
2 cups grated sharp cheddar cheese
Salt & pepper to taste
4 tablespoons cream cheese - cut into small cubes

Directions:
Preheat oven to 350°F.

In a 3 quart casserole dish layer the ingredients above in the order that they are listed and don't stir. Bake until macaroni reaches desired tenderness (approx. 45-60min).

Don't over bake.

Contributed by Angie Halten

Blaze

10-24-2010, 12:03 PM

Has your grill ever flared up and torched your juicy tender steak to a burnt crisp?

To keep that from happening again here's a few tips from the grilling pros:

Keep your BBQ clean and free from greasy build up.
Keep a spray water bottle beside the BBQ and spray when flare-ups occur.
Marinate meat for at least 20 minute, this not only improves flavor but tenderizes all cuts of meat. (Note: red meat, poultry and pork can be marinated in the refrigerator overnight, but fish should be soaked for no longer than 20 minutes, as marinating actually starts the cooking process in fish).
When marinating, never use the marinating sauce again for basting, as this will cause contamination.

When basting, if the sauce or glaze contains sugar, only apply during the final part of the grilling, otherwise the sugar will cause burning and charring.

If you're ready to fire up the grill, these Pork Ribs are calling out your name:
Pork Ribs
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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Right off the grill!
Ingredients:
4 to 6 lbs. pork baby loin back ribs
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/4 cup brown sugar
Directions:
About 24 hours before cooking ribs, prepare sauce. Season ribs with salt, pepper, brown sugar and paprika. To precook ribs before grilling or baking them, place the ribs, meaty sides up on a rack in a shallow roasting pan. Tightly cover with foil. Bake ribs in a 350 °F oven for 1 hour. If desired, refrigerate the precooked ribs until time to grill or bake them.

To grill ribs, in a covered grill arrange medium-hot coals around a foil drip pan. Test for medium heat by placing your hand above the pan. You should be able to hold your hand there for 4 seconds. Place ribs, meaty sides up, on the grill rack over the drip pan not over the coals. Lower grill hood. Grill about 30 minutes (allow up to 45 minutes, if ribs were chilled) or until ribs are tender, brushing occasionally with some of the sauce during the last 15 minutes of grill.

Or to bake ribs, drain fat from ribs in roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, brushing occasionally with sauce. To serve, heat remaining sauce to serve with ribs.

Contributed by Angie Halten

Blaze

10-24-2010, 12:04 PM

Gluten-Free, Dairy-Free White Bean and Pasta Soup

SERVES 4 TO 6

http://cdn.livingwithout.com/media/newspics/white_bean_soup_e.jpg
Different versions of this delicious soup are found throughout Italy. This traditional recipe, refashioned without gluten or dairy, is loaded with light, crisp flavors. Garnish with green onion and crumbled bacon, if desired.
2 tablespoons olive oil
1 tablespoon butter, ghee or dairy-free
butter replacement
1 small yellow onion, chopped
2 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 cups gluten-free chicken or vegetable broth
1 can garbanzo or white cannelloni beans, drained and rinsed
1 zucchini or yellow squash, chopped
Salt and pepper, to taste
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 bay leaves
1 cup gluten-free small dried pasta, such as fusilli or elbow
Parmesan cheese or dairy-free cheese replacement, grated, optional
1. In a Dutch oven or soup pot, cover bottom with a combination of olive oil and butter and heat over medium heat. When oil is hot, add onion and sauté until translucent. Add garlic and simmer, about 3 minutes. Add carrots and celery. Sauté for 5 minutes or until vegetables are light brown.
2. Add broth, beans, squash, salt, pepper, thyme, sage and bay leaves.
3. Let simmer for 30 minutes, stirring and tasting to adjust flavors. Salt and pepper according to taste. When vegetables are tender but still firm, remove from heat. Remove bay leaves before serving.
4. Cook pasta, rinse and drain. Place a small amount in each bowl and ladle soup on top. Garnish with grated Parmesan cheese or dairy-free cheese replacement, if desired.
Each serving contains 252 calories, 8g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 713mg sodium, 37g carbohydrate, 6g fiber, 7g protein

Blaze

10-24-2010, 12:06 PM

Crackers are great for snacking on. Here are a few ideas for cracker toppers:

* Cheese and fruit
* Smoked Salmon and cream cheese
* Ham and Eggs
* Peanut Butter and Bananas
* Honey mustard and Ham
* Salsa Sauce
* Hummus
* Dill Dip
* Olive Tapenade
* Bruschetta

For a change from store bought crackers how about making your own crackers to go along with your favorite topping. They're easier than you think to make up.

Gluten Free Sunflower Crackers
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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This is a basic and simple recipe that has plenty of healthy ingredients. Try these crackers with your favorite dip or cream.
Ingredients:
1/4 cup shelled sunflower seeds
3/4 cup white rice flour (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Rice%20Flour&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3Drice%2520flour)
1/4 cups milo flour
1/4 teaspoon salt
pinch of xanthan gum (http://www.shareasale.com/r.cfm?u=291071&b=89598&m=13443&afftrack=Xanthan%20gum&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2 Easpx%3Fword%3DXanthan%2520Gum)
1/4 teaspoon gluten free baking powder
1/4 cup cold butter
1 cup small curd cottage cheese

Directions:
Preheat oven to 325°F.

Combine the sunflower seeds, rice flour, milo flour, salt, xanthan gum and baking powder and chop in a food processor.

Add the butter and cottage cheese to the food processor and blend together.

After processing, roll dough into a ball and refridgerate for 30 minutes.

Roll out dough until 1/4 inch thick on a baking sheet.

Bake in over for 15 minutes, until crackers are a light brown. Using knife cut into desired cracker shapes then place the crackers back in oven after it has been turned off, so they can dry.

Store in an airtight container.

Contributed by Angie Halten

ruthie14

12-13-2010, 05:40 PM

With Christmas coming up I am thinking about homemade cookies. So far the ready made and box mixes I find are lacking. Does anyone have a recipe for Gluten free cookies? (besides the molasses ones already posted... lol) I am particularly interested in Peanut butter cookies or bar cookies and short bread cookies.

Thanks

Blaze

12-20-2010, 06:58 PM

Don't Let Scrooge Dampen Your Holidays

If you or someone you love has celiac disease or food allergies, the holidays can be punctuated with conflict, stress and a general humbug feeling. From pot luck gatherings to cocktail party, cookie swap and after-caroling festivities, the season is filled with opportunities to feel left out.
Relax! We at Living Without want you to join the party. Here are a few tips to help you feel included and make the season stress free.
Do Ahead

Prepare a batch of homemade cookies. Bake and store them in the freezer for last-minute cookie needs. Keep batches of cookies and other treats on hand so you’ll never be without.

At LivingWithout.com, wonderful cookie recipes abound. Don’t miss the new allergy-friendly Holiday Cookie E-Book (http://www.livingwithout.com/ebooks/-2303-1.html), a free download sponsored by Bob’s Red Mill.

Stock up on ingredients for easy last-minute meals that can double up and are perfect to enjoy at home or to take to pot luck gatherings--frozen gluten-free pizza shells, dried gluten-free pasta, vegetables and prepared marinara sauce. Who can resist a bowl of freshly made penne or a homemade pizza topped with these simple fixings?
Create a Family Project

Make and bake roll-out Holiday Lemon Sugar Cookies (http://www.livingwithout.com/recipes/gluten_free_dairy_free_holiday_lemon_sugar_cookies-2267-1.html) that are dairy free and gluten free. Bring the family together and let everyone try their hand at decorating.
Last-Minute Gift Idea

Give the gift of chocolate--coat strawberries or your favorite commercially made cookies or biscotti in melted chocolate. Top with a sprinkle of nuts (if tolerated), chopped dried cranberries or colorful sprinkles.
Try this Quick Candy Break-Up

Combine 1½ cups Rice Chex, 1 cup crushed candy cane, ½ cup sunflower or pumpkin seeds, and ½ cup dried cranberries. In a medium bowl, melt 1 cup semi-sweet or bittersweet chocolate chips. Pour melted chocolate over Chex mixture and toss to coat. Line two sheet pans with aluminum foil and spread the mixture evenly over the pans. Refrigerate until set. Break into chunks and serve.

Blaze

12-20-2010, 07:03 PM

Maple Pecan Pumpkin Pie
http://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/fullrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gifhttp://www.glutenfreeclub.com/Portals/0/portalfiles/blankrating.gif
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A traditional pumpkin pie with a subtle twist of maple.
Ingredients:
1/2 cup packed dark brown sugar
1/3 cup pure maple syrup
1/2 tsp salt
2 tsp of cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp of lemon zest
2 eggs plus the yolk of a third egg
2 cups of pumpkin pulp purée from a pumpkin or from canned pumpkin purée
1-1/2 cup heavy cream or 1- 12 oz. can of evaporated milk
1/2 cup finely chopped pecans
Directions:
Preheat oven to 425°F. Mix sugar, maple syrup, salt, and spices, and lemon zest in a large bowl. In a separate bowl beat the eggs and then add to the first mixture. Stir in the pumpkin purée and then the cream. Whisk all together until well incorporated. Fold in chopped pecans.

Pour into an unbaked pie shell and bake for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes more, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.

Contributed by Angie Halten

Blaze

12-22-2010, 08:21 PM

Raspberry Chocolate Pancakes

http://www.glutenfreeclub.com/DesktopModules/CompanyName.NukeArticle/GetPhoto.aspx?p=%2fPortals%2f0%2fportalfiles%2fold recipebox_sm.gif&w=400&h=400 (http://www.glutenfreeclub.com/TheFood/Recipes/tabid/56/nid376/333/Default.aspx)

These pancakes are no ordinary pancakes, they are a feast fit for a King!

Ingredients:
1/2 cup rice flour
1/2 cup corn flour
1/2 cup tapioca flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 egg, beaten
3/4 cup milk
1 tbsp oil
1 cup raspberries (fresh or frozen)
1/2 cup chocolate chips

Directions:
Thoroughly mix rice flour, corn flour, tapioca flour, sugar, baking powder and salt.
In a separate bowl mix egg with milk and oil. Pour this wet mix into flour mixture and beat only until blended.
Add the raspberries and chocolate chips to the mix and combine. Use 2 tablespoons of batter for each pancake.
Spoon onto lightly greased griddle, flipping only once. Goes great with maple syrup.

Contributed by Angie Halten

Blaze

12-22-2010, 08:22 PM

Gluten-Free Gingerbread Men

MAKES TWELVE 3½-INCH COOKIES

http://cdn.livingwithout.com/media/newspics/gingerbreadmen_e.jpg
These crisp little cookies will delight the kids. Allergy friendly, they can be made dairy free and egg free with excellent results. The dough holds up to any rolling pin.
1¼ cups gluten-free Cookie Flour Blend (http://www.livingwithout.com/recipes/gluten_free_gingerbread_men-2319-1.html?ET=livingwithout:e1068:48953a:&st=email#flour) or flour
blend of choice, more for dusting work surface
½ cup tapioca starch/flour
½ cup potato starch (not potato flour)
2 teaspoons xanthan gum
1 teaspoon salt
1 cup unsalted butter or dairy-free butter
substitute, chilled
1 cup light brown sugar
1 tablespoon dark molasses
1 egg or ¼ cup flax gel or egg replacement (http://www.livingwithout.com/resources/substitutions.html#eggs)
1 teaspoon gluten-free vanilla extract
2½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1. Preheat over to 350 degrees. Lightly grease baking sheets or line them with parchment paper.
2. In a large mixing bowl, combine first 5 ingredients.
3. In the large bowl of a mixer, combine butter, sugar and molasses and beat for 3 minutes until mixture is well blended.
4. Add in egg or egg substitute, vanilla and remaining spices. Mix well.
5. Add dry ingredients, slowly mixing until dough forms. Place bowl in refrigerator for 30 minutes.
6. Remove half of dough and roll it out on a lightly floured surface. Cut out cookies and place them on prepared cookie sheets. Re-roll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.
7. Bake in preheated oven 10 to 12 minutes until light golden brown. Remove and let cool thoroughly before handling and decorating with icing of your choice, if desired.
Each cookie (without icing) contains 251 calories, 12g total fat, 8g saturated fat, 0g trans fat, 32mg cholesterol, 166mg sodium, 35g carbohydrate, 0g fiber, 1g protein

Blaze

12-22-2010, 08:25 PM

Gluten-Free, Dairy-Free Struffoli Honey Balls

MAKES ONE 6- TO 7-INCH PYRAMID OR RING
These traditional Italian pastries are very popular around Christmas time. There are several versions of this sweet delicate treat. They can be fried like tiny fritter pastries and imbued with honey or cut into small squares and baked like cream puffs. We give you instructions for both versions. For best results, do replace eggs with egg substitute.
Fried Strufolli

Don’t refrigerate this classic Neopolitan dessert, which is best when eaten the same day it’s made.
Oil for frying* (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#tip)
2 cups gluten-free flour blend (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#flour) of choice
2 teaspoons grated orange or lemon rind
1 tablespoon sugar
Pinch salt
2 eggs
1 egg yolk
2 tablespoons butter or oil
Colored sprinkles, optional
Candied cherries, cut in half, optional
1. Heat oil in a deep fryer or use a deep-sided pot and fill it half full with oil. Heat to 375 degrees.
2.Mix flour blend, grated rind, sugar and salt together in a bowl. Make a well. Crack eggs and yolk into well and add butter or oil. Use a fork to mix ingredients in the well and slowly incorporate into flour mixture. If the dough seems too dry, add another egg yolk. If too sticky, add more flour blend until dough loses its tackiness and is stiff. Knead dough until smooth.
3. Roll dough out into ropes no thicker than your index finger. Cut ¼-inch slices on the diagonal. Fry in small batches until golden brown. Drain on a paper towel.
4. Place fried strufolli into warm honey syrup (recipe below) and stir until they’re well coated and they absorb the honey.
5. Arrange strufolli in a pyramid pile on a decorative plate. Sprinkle with colored sprinkles and candied cherries.
*TIP Olive oil is traditionally used for frying strufolli. If oil begins to froth and overflow the pot, start with fresh oil.
Honey Syrup

12 ounces honey (orange blossom, if available)
¾ cup sugar
⅓ cup water
2 ounces diced candied orange peel
1. Bring honey, sugar and water to a boil. Lower heat.
2. Add candied orange peel and struffoli.
Baked Struffoli

1 cup water
1 stick butter or dairy-free margarine, diced
1 tablespoon sugar
¼ teaspoon salt
1¾ cups gluten-free flour blend (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#flour) of choice
5 eggs
1 teaspoon (heaping) grated orange or lemon rind
1. Preheat oven to 350 degrees. Lightly grease two baking sheets.
2. Put water, butter, sugar and salt into a saucepan and bring to broil. Remove from heat once butter is melted.
3. Stir in flour. Return to heat and cook, stirring constantly until mixture forms a ball, about 1 minute.
4. Cool slightly. Beat in eggs, one at a time. Stir in grated rind.
5. Fit a pastry bag with a medium-size plain nozzle and fill bag with batter; pipe small rounds (marble size) 1 inch apart on baking sheets.
6. Bake until lightly browned, about 25 minutes. Remove from oven and cool on wire rack.
7. Drop struffoli into honey syrup and proceed as with fried struffoli, above.
Gluten-Free, Dairy-Free Plum Pudding

SERVES 10
A classic Christmas dessert, plum pudding is best if allowed to “mature” in the refrigerator for several weeks. Serve with a side dish of hard sauce (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#sauce). For best results, do not replace egg with egg substitute.
Brandy or cognac
1 cup raisins, currants or mixed dried berries
1 cup chopped, peeled apple
½ cup chopped dates
¼ teaspoon salt
½ teaspoon baking soda
1½ teaspoons baking powder
1¼ cup gluten-free flour blend (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#flour) of choice
1 cup gluten-free fresh bread crumbs
2 tablespoons flax meal
¼ teaspoon xanthan gum
1 teaspoon pumpkin pie spices
½ cup sugar
½ cup melted butter, margarine or oil
½ cup milk of choice
1 egg
⅓ cup molasses
1. Sprinkle brandy or cognac over dried fruit, apples and dates. Cover and refrigerate overnight.
2. Grease a 1½- to 2-quart mold (or several smaller molds). Select a pot large enough to hold the mold so that it sits in the pot and can be covered tightly. Fill pot half full with water and heat.
3. Put salt, baking soda, baking powder, flour blend, bread crumbs, flax meal, xanthan gum, pumpkin pie spices into a bowl. Add dried fruit, apples and dates and mix together.
4. In separate bowl, whisk sugar, melted butter, milk, egg and molasses together. Stir in dry ingredients.
5. Spoon batter into greased mold until ⅔ full. (Do not over-fill.) Cover mold tightly. If you’re using something other than a traditional pudding mold with a tight-fitting lid, wrap container in foil to keep water from getting into pudding as it steams. Place mold in hot water bath. Water needs to reach ¾ of the way up the mold.
6. Bring water to a boil. Lower heat to simmer and cover pot. Take care that no water gets into the pudding as it cooks.* (http://www.livingwithout.com/news/dishing_up_sweet_memories-2329-1.html?ET=livingwithout:e1068:48953a:&st=email#tip2) Cook pudding for 4 to 6 hours or until it feels firm to the touch. Remove from water bath and cool.
7. Wrap pudding in clean unbleached muslin and then wrap it in foil. Store pudding in the refrigerator to ripen for at least three weeks. Open pudding wrap from time to time and sprinkle judiciously with more liquor--or add liquor to the pudding cloth.
8. When ready to serve, return pudding to mold and steam as before for 1½ hours.
9. To serve, place warm pudding on a platter. Carefully warm several tablespoons of brandy and pour around the edge of platter. Ignite brandy with a long-stemmed match and (carefully!) carry flaming dessert to the table.
*TIP Some cooks prefer using a steamer to make plum pudding, which ensures that water will not enter the mold while the pudding cooks.
Hard Sauce

MAKES 3 CUPS
If hard sauce becomes too soft, place it in the refrigerator to stiffen.
½ cup unsalted butter or dairy-free margarine, softened
2½ cups sifted confectioners' sugar
1 tablespoon brandy or cognac
1. Cream butter until white.
2. Add confectioners’ sugar gradually, beating until mixture is creamy, about 5 minutes.
3. Add brandy and mix thoroughly. Serve as topping to plum pudding.
TIP To freeze plum pudding, cool it after steaming and wrap it in moisture-vapor-proof freezer wrap. Store it in the freezer for up to a year. When ready to eat, unwrap and thaw pudding loosely covered in the refrigerator. To warm before serving, return pudding to mold and steam for 1½ hours.

Blaze

12-24-2010, 10:21 AM

What's a Chocolatier?

It's someone who makes confectionery from chocolate.

With this Coconut Bon Bon recipe you will dazzle your holiday guests into thinking you're a master Chocolatier!

Just one taste will make their jaws drop...for more!

Coconut Bon Bons

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Such a simple yet classy treat your guests will have a hard time believing you made them.

Ingredients:
1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 Tbsp shortening

Directions:
In a medium bowl mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.

Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted and stir to make sure the shortening is fully incorporated.

Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
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Contributed by Angie Halten

Blaze

12-26-2010, 07:46 PM

Egg/Spring Rolls with Shrimp
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Omit the pork for a great Vegetarian Dish!

Ingredients:
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
2 tsp sesame oil
2 Tbsp soy sauce (optional)
Salt and pepper to taste
½ cup scrambled eggs (if you want egg roles)
Spring Roll Wraps (24)

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.
Don’t 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 won't need to turn them. Be aware that tapioca wrappers don't 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.

Contributed by Angie Halten

Blaze

12-28-2010, 05:59 PM

Cheese Strata
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This is a great dish to make ahead the night before, then wake up, bake and serve.

Ingredients:
8 slices gluten-free bread
1 cup diced gluten-free smoked ham
1/4 cup chopped green onion
1/4 cup diced green or red peppers
2 cups grated mild cheddar or Swiss cheese (reduced fat cheese may be used)
6 eggs, lightly beaten
1 cup milk
1 tablespoon gluten-free Dijon mustard
Salt and pepper to taste

Directions:
Preheat oven to 350°F.

Butter a 9 x 13 baking dish and arrange the bread slices in one layer on the pan. Sprinkle ham, onion, peppers and cheese evenly over bread.

Whisk together eggs, milk, mustard and seasonings. Pour over bread slices. Bake 45-50 minutes or until bread is slightly puffed and edges are golden. Serve.

For a vegetarian variation, substitute 1 cup chopped frozen broccoli, thawed and drained
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Contributed by Angie

Blaze

12-29-2010, 06:44 PM

Just a warning, this can be addictive!

Chocolate Molten Lava Cakes
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Experience for yourself a volcanic eruption of chocolate!
Ingredients:
8 ounces semi-sweet chocolate
1/4 pound (1 stick) butter
4 eggs
4 Tbsp brown sugar
2 Tsp vanilla
1 Tbsp cocoa
1/8 teaspoon (1 pinch) salt
4-6 ounce ramekins or crème brulee dishes
Directions:
Melt the chocolate and butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare 4 ramekins by covering the insides with a thin film of butter. Then, add enough white sugar to coat the film of butter. Remove any excess sugar.

When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins to 3/4 full, leaving room for the cake to rise. Because this dessert is best served straight from the oven, refrigerate until just before you need them. Preheat the oven to 400° F and then put them in on a cookie sheet or tray.

You’ll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15-20 minutes. If you're baking them right away, 10-15 should do it.
Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.

To serve, gently invert the ramekin onto a plate and dust with icing sugar. Vanilla ice cream goes really well with this rich chocolate dessert.
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Contributed by Angie Halten

Blaze

12-31-2010, 12:05 PM

Gluten-Free, Dairy-Free Hummus

MAKES 1½ CUPS

http://cdn.livingwithout.com/media/newspics/hummus_e.jpg
Here’s a tasty way to add nourishing, fiber-rich legumes to your appetizer tray. Serve this dip with strips of fresh vegetables or gluten-free crackers or chips. For all the flavor and nutrients at a fraction of the calories, try Gluten-Free Lean Hummus Spread (http://www.livingwithout.com/recipes/gluten_free_dairy_free_hummus-2343-1.html?ET=livingwithout:e1097:48953a:&st=email#spread); it can be made dairy free with good results.
1 (16-ounce) can garbanzo beans, drained and rinsed
(reserve liquid)
1½ tablespoons gluten-free tahini
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
1 or 2 fresh lemons, juice only, to taste
1. In the container of a food processor or blender, combine the garbanzo beans, tahini, garlic, olive oil, and salt, together with ¼ cup of the liquid from the garbanzo beans. Add lemon juice to taste.
2. Blend on low for 3 to 5 minutes or until smooth, adding more liquid from the garbanzo beans, if needed.
Each serving contains 48 calories, 6g carbohydrate, 1g protein, 2g fat, 1g dietary fiber.

Gluten-Free Lean Hummus Spread

MAKES 2 CUPS
This recipe can be made dairy free with good results.
1 (16-ounce) can garbanzo beans, drained and rinsed (reserve liquid)
1 tablespoon gluten-free tahini, peanut butter (if tolerated), low-fat plain yogurt or dairy-free
plain yogurt
1 or 2 cloves garlic, crushed
1 fresh lemon, juice only
½ cup nonfat plain yogurt, Greek-style plain yogurt or dairy-free plain yogurt
1 teaspoon salt
1 teaspoon ground cumin
1. In a food processor or blender jar, combine garbanzo beans, tahini, garlic, lemon juice and yogurt. Blend well.
2. Add salt and cumin and blend again.
3. For thinner hummus, add a little liquid from the chickpeas, a teaspoon at a time, until desired consistency is reached. Hummus can also be thinned with warm water or olive oil.
Each serving contains 5 calories, 8g carbohydrate, 2g protein, 1g fat, 1g dietary fiber.

Recipes and nutritional data reprinted with permission from 200 SuperFoods That Will Save Your Life (McGraw-Hill), by Deborah A. Klein.