Fitness Minutes: (30) Posts: 2,557 1/31/10 1:14 A
I made a recipe yesterday using spelt noodles, which I know most of you can't eat. It was shrimp, cheese, frozen peas, eggs and garlic and onion. I really can't remember how much of everything, but it was about 1 pound shrimp, thawed, 8 ounces noodles, 1 1/2 c. Mexican blend cheese, 1 pound peas, 1/2 c. onion and some Johnny's garlic spread, which is a nice blend of spices. I just baked it till it was heated through. Of course the noodles were cooked first. Sorry, when I'm not baking, I just throw what I have together. But the guys inhaled it! Now, can you buy such a thing as GF egg noodles? I think rice penne would work fine with this. Then, my youngest son suggested doing a fish pie, along the lines of Shepherd's or Cottage pie. You'd place a layer of a nice fish such as cod, talapia or whatever you like, then one of veg, and top with mashed potato and top all that off with some grated Cheddar. As soon as I get some fish, I'm going to try it. The cool thing is that the guys all think it's a great idea, and nobody will be saying things like: "So what weird stuff are we having tonight?"
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sloppy tacos fry hamburger, add small can of tomato sauce, and if you want a pakage of taco seasoning.make rice. layers: corn chips, rice, meat mixture, cheese, lettuce, sour cream, salsa. start small because it grows very very big.
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Posts: 91 1/26/10 12:45 P
hot dog soup chop celery, onion, fry in olive oil, slice and fry hot dogs, once dogs are browned, add chicken broth, and cided potatoes. when potatoes are done, add can of corn drained. bring to boil. add one can of evaporated milk. this is a very tasty soup. yum yum
Thanks will give it a try when I get some more of the ingredents
current weight: 146.0
Posts: 25 10/11/09 1:18 P
Angelcol6, this recipe doesn't have any raspberries, peanut butter, coconut, soy or dairy and so hopefully your son can have it! I've tried it and everyone in my family Really liked it. Jeanie
Pie Crust / Apple Pie Gluten Free, from GF Girl Yields: 8 Servings
1 1/2 c Sorghum flour 1/2 c Tapioca flour 3 tablespoon Sweet rice flour 1/2 t Salt 3 t Sugar 1 t Cinnamon 8 tablespoon Vegetable shortening Earth Balance 1 whole Egg 2 tablespoon Apple cider vinegar 1/4 c Water ice cold
Preheat oven to 400 degrees. Combine dry ingredients. Cut veg shortening into flour mix until cut to pea sized pieces. Add wet ingredients starting with egg but only as much water as is needed to form the dough. Refrigerate overnight or as long as possible. Take dough out of fridge at least 20 minutes before working with it. Dough can be prepared ahead and frozen.
Roll out dough between parchment paper. GF pie dough is fragile. Re-attach any pie pieces with fingers.
Fill pie and top with second crust. Glaze with egg whites and cinnamon sugar, if needed.
Bake 15 minutes at 400 degrees and then lower temperature to 350 degrees and bake for another 30 minutes until filling ingredients are done.
Applie Pie filling idea: 8 apples 1 c sugar 1 vanilla bean 1 t strong cinnamon 1 t gr nutmeg 1 t allspice juice of 1 lemon splash of brandy or cognac Prepare 2 hours ahead to allow apples to juice. FYI, juicy pie must fully cool or it will be soupy -but its well worth the effort. Otherwise, don't juice the apples and then serve it cooled but still warm from the oven and with a scoup of rice dream.
Posts: 1,194 10/5/09 1:02 P
Trying to find some reciepes that don't have garlic,raspberries,coconut,peas,or peanut butter. My son is allergic to all those plus the wheat and oats
current weight: 146.0
Posts: 1,368 10/5/09 12:56 P
I tried the Corn Chowder. Whoever did the original recipe must have hated veggies because they only put 2 Tbsp of each in except for the potato. They also had no herbs except parsley as a garnish. I put it in, with some thyme, too. And I used canned corn, too.
Here's my version. You can add pepper or whatever.
2 small bell peppers 1 small onion 1.5 stalks of celery 1 medium russet potato 2 cans Del Monte no salt whole corn w/ liquid 2 c. skim milk 2 Tbsp potato starch 1 Tbsp olive oil palmful of parsley about 2 tsp thyme
Chop onion, pepper and celery. Dice potato (peel if desired, but the skins have loads of fiber).
Saute onion, pepper and celery in olive oil. When the pepper is soft, add potato, corn and herbs. Let come to boil, then lower to med and let cook until potato is tender.
Mix 1/2 cup of milk with potato starch until smooth. Add to the pot with rest of milk, bring back to boil, then quickly lower and cook, stirring constantly, until it thickens.
Can be served with a tsp of parmesan cheese (not in nutrition info.) Makes about 60-65 ounces @ about 17.5 calories an ounce.
Pounds lost: 12.0
Posts: 1,368 10/1/09 6:49 P
Thanks. I'm going to check for Johnsonville Italian Sausage around here. Sausage is part of our family's traditional Christmas and New Years Eves dinners and I've missed it.
Pounds lost: 12.0
Posts: 4,791 10/1/09 4:07 P
I use corn starch all the time, now, when I make chowders. I always buy New York Style Brand of Sausage and they advertise that they are Gluten Free. But i think they may be a West Coast item. Johnsonville Sausages have an Italian Sausage and they are both Nation Wide and Gluten Free (not all of there products are).
Do you have a reliable source for sausage? All of the brands around here bother me, so I'm guessing they have something gluten in them.
Did anyone see yesterday's featured recipe: corn chowder? I'm thinking, if I substitute potato starch for the flour, it should work. I think I may try it Friday.
Pounds lost: 12.0
Posts: 4,791 9/30/09 1:36 P
I made this last night. I used the Chorizo and substituted cilantro for the parsley and it was much better then when I tried it with Italian Sausage.
Potato and Sausage Quesadillas
½ lb bulk Italian Sausage or fresh Chorizo Sausage, casings removed, chopped 1 cup hot milk 1 cup Betty Crocker Potato Buds Mashed Potatoes 2 tbsp finely chopped onion 1 tbsp butter or margarine, melted 1 tbsp finely chopped fresh parsley 1 tsp finely chopped garlic ¼ tsp salt 10 (6 inch) corn tortillas 10 slices Asedero, Chihuahua, Oaxaca or Mozzarella Cheese Salsa
1.In 10-inch skillet, cook sausage over medium-high heat about 5 minutes, stirring frequently, until brown, drain. 2.In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt. 3.Warm Tortillas in microwave or on the griddle until flexible 4.Heat oil on griddle over medium heat. Place 2 tablespoons filling on half of each tortilla, top with 1 slice of cheese. Fold each tortilla over onto filling. Heat on griddle, turning over once, until cheese is melted. Serve with salsa.
Makes 10 quesadillas.
From General Mills
Note: it is better with the Chorizo Sausage and use Cilantro instead of parsley.
My new favorite and plus my kids favorite is Betty Crocker's GlutenFree Brownies
current weight: 146.0
Posts: 1,194 9/15/09 11:51 A
Yes I dip them first in the eggwhite than coat them with the cornflour
current weight: 146.0
Posts: 4,791 9/14/09 6:50 P
Do you dip them in the egg white and then in the corn flour? I have used whole eggs but i can not get a crispy crust doing it that way. I have used gluten free corn flakes that made a really good crust but i have not been able to find those lately.
Tofu is a really good filler in meatloaf, I haven't tried it in meatballs but I bet it would work. Also keeps your carbs down and protein up.
Posts: 4,791 12/23/08 12:29 P
I just got a recipe yesterday that used corn bread instead of regular bread. Have not tried it but it sounded interesting. We make our corn bread by simply substituting rice flour for the regular flour listed in the corn bread recipes. Now I can not find the recipe. Darn.
The thing with the rice that puts me off a bit, is that you cannot freeze and re-freeze them..... rice is a bit dicey with that sort of thing, and i'm biiiig on freezing leftovers for next time, etc.
heheheheh on crunchy meatballs! only you!!
My weight in kg's
current weight: 198.0
Posts: 4,791 12/22/08 9:04 P
Clov3r, I have found that cooked rice is the best thing to use in meatballs and meat loaf is cooked rice. I have used both brown and white cooked rice and they both make really good meat balls. The rice makes the best meatballs I have had since being gluten free.
I have tried potatoes as you suggest and they do come out really good. I have used the dried shredded potatoes also. As a word of caution, soak them first. I made the mistake of not doing it one time and it made for very crunchy meatballs even though they were well cooked. Mark
I don't know if this is absolute useless info, but making meatballs seems to be an absolute disaster for some. Here's a tip - In stead of using bread crumbs/oats - add grated potato in the mix before cooking. It has the same effect and does not change much of the taste.
My weight in kg's
current weight: 198.0
Posts: 4,791 12/19/08 4:59 P
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes. 2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note) 15 ounces sliced almonds, with skin (about 4 1/2 cups) 1 1/4 teaspoons ground cinnamon 3 large egg whites, room temperature 2 teaspoons finely grated lemon zest Sift the confectioners' sugar. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes. Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days. *Cook's Note: the amount of confectioners' sugar is correct in this recipe. The voice over on the video is incorrect. Use 1/2 cup with the walnuts and 1 3/4 cups with the egg whites.
Sugar Cookies Ingredients: 2 1/2 cups gluten free dream pastry flour (recipe below) 3/4 teaspoon salt 1 1/2 sticks butter 3/4 cup sugar 1 large egg 1 teaspoon liquid gluten free vanilla extract 1/2 teaspoon powdered gluten free vanilla
confectioner’s sugar for rolling Cream the butter and sugar with the liquid vanilla extract. Mix the gluten free flour, salt and powdered gluten free vanilla in a separate bowl. Add the egg to the butter mixture. Mix thoroughly. Then add the dry ingredients. Form in to a ball and refrigerate for one hour at least. You can use a food processor for mixing this dough. Roll out the dough to 1/4? thickness between two sheets of wax paper. If you need to “flour” the wax paper to keep the dough from sticking, use liberal amounts of confectioner’s sugar. Cut out the cookies, using a cookie cutter and transfer them to a silpat, parchment, or waxed paper lined cookie sheet. Bake in a preheated oven 350 degrees for 10-12 minutes or more, until they are as brown as you like them.
“Dream pastry flour” is from Bette Hagman’s cookbooks, and is also available on the internet. It is meant for use in pie crusts:
Ingredients 2 cups tapioca starch 2 cups cornstarch 1 cup potato starch (not potato flour) 4 cups mochiko (sweet rice flour) 4 teaspoons xantham gum 2 teaspoons sugar 2 teaspoons salt Mix these ingredients really thoroughly, either in a large bowl, bag or jar, and store in an airtight container.
2 1/2 cups GF flour blend (I use Bob's red mill) 1 t Baking Powder 2 1/2 t Xanthan gum 1t salt 1 cup sugar 1 c butter (softened to room temperature) 1 egg 2t vanilla powdered sugar for rolling (I find this works better than flours and doesn't affect the taste of the cookies)
# In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, xanthan gum and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours. # Preheat the oven to 350 degrees. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for about 10 minutes depending on thickness of cookies.
Gluten Free Sugar Cookie Mix Make a jar of gluten free sugar cookie mix and you can whip up a batch of fast and easy, buttery crisp gluten free cookies on short notice. A jar of this delicious mix makes a nice gift for gluten free family and friends. Just add butter, an egg, lemon extract and lemon zest, mix, shape and bake. This mix makes 4 dozen 3 1/2-inch cookies. Prep Time: 10 minutes Ingredients: 1 1/2 cups superfine brown rice flour 2/3 cup arrowroot starch or cornstarch 1/3 cup tapioca starch 1 1/2 cups confectioner's sugar 1/2 teaspoon guar gum 1 teaspoon baking soda 1 teaspoon cream of tartar Preparation: Place all ingredients in a mixing bowl and use a large whisk to blend. Sift mixed ingredients in a gluten free flour sifter. Store in a container with a tight fitting lid or in a sealed paper or plastic bag. Label- Gluten Free Sugar Cookie Mix.
To Make Gluten Free Sugar Cookies-
You will need: 1 recipe of Gluten Free Sugar Cookie Mix (dry ingredients) 1 cup cold, cubed butter (2 sticks) 1 egg 1/2 teaspoon lemon extract 1 tablespoon freshly grated lemon peel (takes about 2 lemons) Gluten Free Cookie Sprinkle Decorations (optional)
Preparation- 1.Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times. 2.Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly. 3.Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together. 4.If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times. 5.Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball. Use hands to shape the ball into a long cylinder, about 2 inches in diameter. 6.Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later. 7.When you are ready to bake the cookies, remove from refrigerator or freezer. Slice in 1/4-inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet. Dip a glass in fine sugar and press each ball of dough into a flat circle. 8.Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie. 9.Optional- Sprinkle with gluten free colored sugars. 10.Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.
Gluten Free Mac and Cheese 1 bag Brown Rice Pasta (Elbows) 2 Cups Milk 2 TBSP Butter 1 tsp Salt, 1 TBSP Worcestershire sauce 1 tsp Mustard powder 2 TBSP Corn Starch 2 Cups Sharp Cheddar Cheese, grated
Preheat oven to 375 degrees Cook pasta according to direction til al dente. Drain and run cool water over pasta. Combine milk and cornstarch and then pour into a sauce pan. Add Butter and cook until it thickens. Turn heat to low and add remaining ingredients. Stir until cheese melts. Pour over pasta and stir together. Place in a buttered casserole dish. Bake for thirty minutes. Remove from oven and let set for ten minutes and then serve.
It is not difficult at all and my kids, Who are not gluten free like it better then regular mac and cheese. I make this at least once a month. If you are in a hurry skip the baking part. It still tastes really good. I also use the pot that I cook the pasta in to make the cheese sauce so I have less pots to clean. I do the sauce whil the pasta is draining.
For variations add sauteed onion, sliced black olives, sliced mushrooms, sausage, or hot pepper flakes.
If you want an easy store bought product Annie's makes a gluten free version. It is decent but I like my homemade better.
I was looking for a recipe with something similar to couscus and found this one for grilled chicken and couscus:
Carol Fenster's Gluten-Free Grilled Chicken Serves: 4
1 small can (5.5 oz) tomato juice 1 garlic clove, minced 1/2 teaspoon onion powder 1 teaspoon grated lemon peel 1/4 teaspoon black pepper 1 teaspoon Lea & Perrin's Worcestershire sauce 1/4 cup fresh lemon juice 1 tablespoon butter or margarine 1/4 teaspoon cayenne pepper 1 pound chicken pieces
1. Combine all sauce ingredients in small, heavy saucepan. Simmer over low-medium heat for 10-15 minutes. Brush on chicken as it grills.
1 cup long-grain basmati rice or long-grain white rice 2 cups homemade vegetable or chicken stock 1 teaspoon salt
1. Place half of rice in blender or food processor. Pulse machine until rice kernels are broken into smaller pieces--similar to the size of couscous. Continue with remaining rice.
2. Spread rice in thin layer on baking sheet and toast at 350º oven until lightly browned, about 25-30 minutes, stirring occasionally for even browning.
3. Place rice and remaining ingredients in medium, heavy saucepan, bring to boil and reduce heat. Simmer, covered, until mixture has absorbed water--about 30 minutes. Fluff with fork and serve at once.
I haven't tried it yet, will do so within the next week. If it turns out well I'll add it to Sparkrecipes.
There are two paths you can go by, but in the longrun....There's still time to change the road you're on
Pounds lost: 3.5
Posts: 4,791 5/21/08 1:16 P
Thats a much easier way to make enchiladas. Have to give it a try next time I want to make them. Mark
There are some pretty decent wheat-free lasagna noodles out there, but you can also use thin slices of eggplant as the noodle and make as usual. I've heard you can use zucchini also, but I've never tried it.
Enchiladas are pretty easy, especially if you layer all the ingredients in a pan (like lasagna) instead of trying to roll up all the tortillas with stuff in them. Here's my version of turkey black bean enchiladas: One can of black beans, rinsed and drained 1/2 c sour cream 1 can enchilada sauce 1/2 -1 cup shredded turkey (or chicken)already cooked 1/2 large onion, diced and sauted 6-8 small corn tortillas
Mix sour cream with enchilada sauce. Shred tortillas into pieces. Mix beans, turkey and onion together. Layer in pan as following: Sauce Tortillas Bean/turkey mix Sauce Tortillas Bean/turkey mix Cover with any remaining tortillas Pour rest of sauce on Top with a bit of shredded cheese if desired (I usually leave it off and forget to miss it)
Bake at 350* for about 20-30 minutes or until hot throughout.
I like this way better than regular enchiladas because I don't have to fry the tortillas first so I save on time and calories, and its a lot easier to layer things in the pan than to roll it all up and hope it stays.
current weight: 180.2
Posts: 1,553 5/20/08 1:26 P
I nearly live off of cottage cheese pancakes! They are fast and easy to make and can be altered with different spices and herbs so they go with anything from pie filling to chicken. There's a handful of different recipes on SP, just make sure you use one with more cottage cheese than flour for the best tastiest pancakes.
current weight: 180.2
Posts: 4,791 5/5/08 3:55 P
I made a Banana Mousse for dessert last night it was very light and refreshing and the kids loved it. Rather then posting the recipe here I added it to the data base.
I think I am going to start using this topic to post my gluten free creations. I love to cook, but it is somewhat of a challenge to always come up with things that are tasty that as good as the original dishes. Since there are a lot of cook books on gluten free baking I will try to concentrate on non baked foods.
Coconut Chicken I made this last night and it was delicious.
4 Chicken Breast Halves. 1/2 Cup Corn Flour 1/2 Cup Corn Meal 1/2 Cup Shredded Coconut salt and pepper 1 TBSP Olive oil.
Cut chicken breasts into stripes and dry well. Salt and pepper them to taste. Mix corn flour, corn meal and coconut. Dip chicken into mixture to coat.
Heat oil in large skillet at medium high. Place chicken in skillet and cook for 4-5 minutes or until golden brown then flip over. Reduce heat to medium low and cook for about fifteen minutes until done. Serve.
The corn meal cooked at high heat gives a crispy texture similar to fried chicken.
Fitness Minutes: (73,062) Posts: 6,628 4/7/08 11:06 A
Hi. I'm new to this and I'm actually trying to go wheat-free not gluten-free because wheat seems to be the main problem. I was wondering if everyone could post their favourite gluten-free recipes for me? I'm specifically looking for recipes that incorporate wheat-free alternatives like rice or spelt pasta. Any help would be greatly appreciated.
Joanna from Dundas, Ontario
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