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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
2/16/10 10:28 A

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Molton Lave Cake.

This was sooooooo good. And not hard to make.

Since the recipe came from Gluten free Freeda I thought it best to give a link rather then posting the recipe.
www.glutenfreeda.com/feb10-valentine
s-
treat.asp


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ELENASAN's Photo ELENASAN Posts: 1,368
2/8/10 7:41 A

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It was a shredded cheese mix of mozzarella, parmesan, romano, and...one other that I can't remember. Any pack of shredded cheese will do. I got Sorrento reduced fat. Running out between snowstorms today for groceries and I'm getting more cheese, too. If I've got to be snowed in, I'm making more of this stuff.

Elena


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2/7/10 12:37 P

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Elena, when you say Italian cheese, do you mean fresh Parmesan, or Mozzarella or what? You've really got me ready to try these. Thanks. Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
2/7/10 7:39 A

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Made the cheese bread again, this time with Italian cheeses and oregano instead of dill, and I subbed oil for the butter. The mix came a little dry, so I added an egg white. This batch was even better than the first. Tastes like white pizza (that is, without tomato sauce).

Elena


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2/6/10 12:54 A

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Well, I made the fish pie. It's pretty good, but the fish should be on top of the veggies. I loaded it down with peas, corn, broccoli and green beans. I used talapia. I used a splash of a vidalia onion dressing on top of the veggies. Won't do that next time.
The verdict was: make it again with improvements.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
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2/2/10 12:27 A

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Anyone have any good rissotto recipes? I've made it, and the guys really love it, but I want more ideas. I'm trying to think how to make it a main dish so just a salad will finish dinner off nicely.
I'm tired of cooking. But, that's life, right?
Blessings. Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
1/29/10 7:23 A

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Here's a chebe-like recipe for soft biscuits that I tried yesterday. Really good. Like Red Lobster's cheese biscuits. I'm thinking I may try subbing applesauce for the butter to reduce fat and see what happens.

Pao de Queijo biscuits

1 1/4 tapioca flour
2 cups shredded cheese (your favorite kind--nutrition info is for reduced fat Mexican blend)
1 rounded tsp baking powder
2 large eggs
1/4 cup melted butter
2 tsp dill and 2 tsp chives (other herbs might work well too--oregano, etc.)

Preheat oven to 450.

Mix dry and wet ingredients separately, then combine (I do this by hand). Form into balls (about 1 1/2 inches) and slightly flatten.

Place on greased baking sheets or parchment paper. Bake 8-10 minutes, until golden brown. Best served warm.

Makes about 18.

Elena


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ELENASAN's Photo ELENASAN Posts: 1,368
1/26/10 8:29 A

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Yes, buckwheat is not wheat, and if you like the taste, adds a lot of interest to rice flour. It doesn't stand alone well by itself though, so you still have to mix it. About 1/3 or 1/4 buckwheat of whatever total flour is listed in recipe.

Elena


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1/25/10 12:41 P

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Buckwheat is not a wheat, but a grass. Most people with GF issues can eat it. It's a matter of trial and error. Its name is misleading. Good luck. Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ANGELCOL6 Posts: 1,194
1/25/10 9:51 A

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Sounds like a great receipe,but I may have to try and find a substitute for the buckwheat flour because my youngest son is allergic to anything wheat

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ELENASAN's Photo ELENASAN Posts: 1,368
1/24/10 12:18 P

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As promised, the GF Coffee Cake in a Mug recipe:

3 Tbsp any GF flour (I use 2 Tbsp rice flour, 1 tsp tapioca flour, 2 tsp potato starch)
1 Tbsp buckwheat flour
4 Tbsp brown sugar
1/8 tsp cinnamon (or more, to taste)
1/8 tsp baking powder
1 egg
3 Tbsp milk
3 Tbsp oil
1/2 tsp vanilla creamer (or a splash of regular vanilla extract--judge by how gooey the batter feels)
about 1 oz raisins

Note--I use a cereal bowl for mixing and lightly grease the coffee mug before pouring in the batter. You can just do all the mixing and baking in the mug, but it'll stick to the bottom.

Mix dry ingredients (except creamer). In a separate dish, beat egg and milk together. Add to dry mix. Mix in oil until smooth. If too gooey, add vanilla creamer--if just right, add vanilla extract. Drop in raisins.

Pour batter into lightly greased large coffee mug (at least 12 oz.) Nuke in a microwave for 3 minutes on high. When cool enough to touch, turn out onto plate to finish cooling.

Makes about a 6 oz cake. Don't make it alone or you'll eat it all at once.

Elena


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NANAOFHUCK's Photo NANAOFHUCK Posts: 435
1/19/10 11:30 A

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I'm going to make the Betty Crocker Chocolate Chip cookies today and I'll let you know how they turn out.

Learn to love unconditionally and you will be loved unconditionally in return.



Live, Love, Laugh and be Happy!


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ANGELCOL6 Posts: 1,194
1/19/10 10:05 A

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ELENASAN yes it comes out just as firm as making it the regular way,I never thought of using potatobuds as the thickener I'll have to give that a try.I haven't made the cookies yet from Betty Crocker yet only the brownies.

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1/18/10 4:54 P

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Two things: my brother, who is not GF, uses a bit of instant potato buds for the thickener in his meatloaf.
Also, I just made the Betty Crocker cookie mix for the 2nd time, and they seem done, but are fragile, and come out in pieces. I used nonstick pans last time, and this time used the rubbery baking boards which are supposed not to let anything stick. Sorry, can't think what the things are called. I have a migraine. As soon as the last batch is done, I'm going to crash! Any suggestions? They taste great, but I can't bring them to the potluck I was making them for.
Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
1/17/10 8:45 A

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I was wondering about using brown rice flour as a filler. Does it come out firm enough?

Elena


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ANGELCOL6 Posts: 1,194
1/16/10 9:28 A

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I made meatloaf the other night for dinner instead of using the italian bread crumbs I used brown rice flour,2 tsp basil,2tsp orageono,2tsp tyhme or can easily use italian seasoning use 3tsp,a dash of garlic and onion minced or 1/3 c finely chopped onion.I bake it in a preheated oven at 350 degrees.

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NANAOFHUCK's Photo NANAOFHUCK Posts: 435
1/13/10 7:37 P

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I made this Tuna salad today for my bible study group and I didn't even tell them that the noodles were gluten free until they were finished eating. They couldn't believe it. Here's my recipe. I'll call it Judy's Vegetable Twists Tuna Salad. You'll need some Best Foods Light Mayonnaise, two tablespoonful, Two teaspoonful of sweet pickle relish, two cup's of cooked Mrs Leeper's organic rice vegetable twists. Dash of salt and pepper. Two teaspoonful of chopped onions and a sprinkle of garlic powder. Mix all ingredients and refrigerate for about an hour. Place on a bed of mixed lettuce greens and serve with Hidden Valley Ranch, fat free dressing. The girls loved it.

Learn to love unconditionally and you will be loved unconditionally in return.



Live, Love, Laugh and be Happy!


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ELENASAN's Photo ELENASAN Posts: 1,368
1/7/10 9:33 A

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I made these a few days ago. Came out really good, but next time I may try the rice/tapioca flour/potato starch combo the original recipe called for. Bob's bean flour's doing weird things to my tummy.


Chocolate Ricotta Muffins

1 1/4 cups Bob's Red Mill All-Purpose Baking Flour
1/4 cup dry unsweetened cocoa powder
1/2 cup sugar
1 large egg
1/2 cup ricotta cheese (I use part skim)
2/3 cup milk (I use skim)
2 Tbsp oil
1 1/2 tsp baking powder (I round the spoons instead of leveling)
1/2 tsp baking soda
1/4 or a tad less xanthan gum
2 tsps vanilla extract
2/3 cup semisweet chocolate chips

Preheat oven to 350. Grease muffin tins or line with paper muffin cups.

Mix all but chips together until blended and smooth. Fold in chips. Pour batter into prepared tins.

Original recipe says to bake for 18-20 minutes. Mine took 25-30. Until tops are firm and toothpick inserted comes out clean (except for melted chips).

Makes about 14 standard sized muffins.

Elena


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FITCHIC8's Photo FITCHIC8 Posts: 187
12/21/09 10:28 A

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Thank you for the gluten free flatbread recipe! I am going to add it to my recipe box!

"Be Happy Healthy & Stong!" ~Lauren
KATZASTAR's Photo KATZASTAR Posts: 1,183
12/14/09 7:14 P

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I can paste receipe now. Must have been a glitch the other day. I made my own flour mix which is mostly brown rice flour. The calorie count I do not think is correct. I need to remix flour and weigh it. You need to weigh flour for this recipe.

Gluten-Free Flat Bread
1/3 cup milk, room temperature (I use soymilk)
1/2 teaspoon sugar, honey or agave nectar
1 teaspoon instant dry yeast
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon extra virgin olive oil
1/3 cup plain nonfat yogurt
1 extra large egg
7 ounces gluten-free flour of choice

Times do not include rising time.

Mix the milk, sugar and yeast. Let sit until bubbly, about 10 minutes. Add the remaining ingredients, cover and let sit 30 minutes or longer. The dough does not rise per se but gets bubbly.

Preheat oven to highest setting (mine was 550 degrees F). Heat a heavy baking sheet (I used an insulated cookie sheet). Cut a piece of parchment paper the size of the sheet. Divide the dough into 4 parts. Put a liberal amount of gluten free flour on a clean surface, take out a part of the dough and coat both sides in the flour, flattening it out somewhat. Put the floured dough on the parchment and pat to about 1/4-inch thick. Do this with the remaining dough. I made one large dough mass and then separated it into four pieces with the edge of a spatula. Let sit about 10 minutes. I just let it sit on the counter uncovered because I was doing something else. This gave time for the dough to rise a bit.

Take the hot pan out of the oven and slide the parchment onto it. Bake 3 minutes. Then turn on the broiler and broil until the bread browns a little bit. You just have to watch this. Remove pan from oven. Transfer bread to a cooling rack to cool.

Number of Servings: 8



Edited by: KATZASTAR at: 12/14/2009 (19:17)
Kat

* * * * * * * * * * * * * * * * * *

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DJ4HEALTH's Photo DJ4HEALTH Posts: 42,408
12/14/09 3:25 P

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That link gave me an error message. recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=845953


This one works and hopefully it is the one that you are posting. Let me know if it is.

Edited by: DJ4HEALTH at: 12/14/2009 (15:26)
Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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KATZASTAR's Photo KATZASTAR Posts: 1,183
12/13/09 1:08 P

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I made a really good bread yesterday but it wont let me post it here because it keeps giving no html error message. I called it Gluten Free Flat Bread. I think it would make a really good sandwich.

recipes.sparkpeople.com/recipe-detai
l.
asp?
recipe=845953


Kat

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Health is not a number on a scale.

Medical Transcription Team Leader

Blood Type Diet
http://www.dadamo.com/program.htm


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
12/11/09 11:35 A

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That is good. I love roasted vegetables but never can get them to turn out right. I never thought of covering them.

Mark
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12/5/09 10:31 A

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I learned about this from my friend from the U.K. In the winter, it's still not easy to get green veg over there. This is a traditional (well, sort of) Christmas dinner item.

Roast winter veg. This doesn't have exact amounts; she just gave me the approximates.
oz8 new potatoes
several small yams
oz4 or more cubed butternut squash
1 turnip
several carrots
a small jar of artichoke hearts
1 bunch garlic
olive oil
salt and pepper to taste
Cut everything into bite sized pieces. Peel garlic, but leave each clove whole. Pour all into a big baking dish and drizzle with olive oil. Cover with foil and bake for 1-1 1/2 hours at dg350. You want veg to be crisp but not hard.
If you don't like garlic, you can just use a bit, but roast garlic is really yummy. My friend adds a few olive sometimes, or a rootabaga instead of a turnip. The fingerlin potatoes are great in this, but even if you cut them, prick them with a fork. The same goes for carrots. I sometimes nuke the potatoes and carrots a couple of minutes to give them a head start. No need to peel carrots or potatoes, so you don't lose the nutrients. I sometimes add a cup of carrot ginger or butternut squash soup to this.
I have to make this regularly during the winter. With a lean meat, it's a meal for a crowd.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
12/5/09 8:32 A

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I had to make something to take to a party tonight. Made this yesterday and tested it this morning--the taste is just right. You ought to make it a day or more ahead or you won't get the flavor.

LEMON SQUARE CHEX MIX

4.5 cups Rice Chex
3 Tbsp margarine
1 tsp lemon extract
1/2 tsp vanilla extract
1/2 cups powdered sugar

Put Chex in a microwavable bowl. Set aside.
Melt margarine in microwave. Stir in extracts. Pour over Chex and toss until evenly coat.

Put Chex in microwave on high for 3 minutes (more powerful microwaves, you'll only need 2 to 2.5), stopping after each minute to stir.

Sprinkle sugar on Chex, tossing to evenly coat. Or put Chex in large paper bag with sugar and shake. Spread mix to cool on wax paper. When cool, seal in airtight container at least overnight to enhance flavors.

Makes about 20 1/4 cup servings.

(I've also done this with anise extract--it tastes a little like Italian pizzelles.)

Edited by: ELENASAN at: 12/7/2009 (12:51)
Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
12/1/09 4:54 P

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That sounds like a great subsitution. Chocolate goes very well with bananas.

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
12/1/09 4:36 P

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I made this banana bread recipe last night. I can't believe how well it came out.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=677470


I used egg substitute for the eggs and left out the salt, and because I didn't have nuts, I threw in a 1/4 cup of chocolate chips.

Elena


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FITCHIC8's Photo FITCHIC8 Posts: 187
11/25/09 2:55 P

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Any gluten free recipes are so helpful ! Also dairy free too! My tummy is picky haha. Looking for friends who can help!

"Be Happy Healthy & Stong!" ~Lauren
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/17/09 4:20 P

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I made this on Sunday. I used the Glutino Graham Crackers, It was really good.

Butterscotch Bliss Layered Dessert

Four easy layers come together for a fantastic treat that's perfect for cooling down summer nights. Take this to a gathering, and we bet you'll bring home an empty dish! Janice Vernon - Las Cruces, NM
24 ServingsPrep: 20 min. + chilling
Ingredients
1-1/2 cups graham cracker crumbs
Sugar substitute equivalent to 1/2 cup sugar, divided
6 tablespoons butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
3 cups cold fat-free milk, divided
2 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 teaspoon rum extract
Directions
In a small bowl, combine the cracker crumbs, 1/4 cup sugar substitute
and butter. Press into a 13-in. x 9-in. dish coated with cooking
spray.
In a small bowl, beat the cream cheese, 1/4 cup milk and remaining
sugar substitute until smooth. Spread over crust.
In another bowl, whisk remaining milk with the pudding mix for 2
minutes. Let stand for 2 minutes or until soft-set. Gently spread
over cream cheese layer. Combine whipped topping and extract; spread
over the top. Refrigerate for at least 4 hours. Yield: 24 servings.

© Taste of Home 2009

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
11/17/09 8:13 A

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I had some leftover turkey yesterday, so I made soup. You can add or subtract anything from this, but as it stands, it's only 10.5 calories an ounce.

Vegetable & Leftover Turkey Soup

1/2 bag (8 oz.) baby carrots
3 stalks celery, chopped
1.5 small onion, chopped
about 12 oz. leftover turkey, bite sized pieces
16 oz bag of frozen peas
1 can whole kernel corn (nutrition info uses no salt corn)
Herbs to taste (I use about 2 tsp rosemary and 2 Tbsp parsley)


Put carrots, celery and onion in pot with 6 cups of water and bring to boil. Lower and simmer with lid on.

In the meantime, cut leftover turkey into bite sized pieces and add to pot with herbs. Add peas and let all simmer until peas are tender. Add corn. Let simmer at least 30 minutes, until tastes mingle and turkey begins to fall apart. An hour is better.

Makes about 90 oz. Nutritional info is by the oz.
A normal 12 oz. serving is under 130 calories.


Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/11/09 1:12 P

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I made this up last nigh converting a traditional recipe.

GF Chicken Parmesan
Makes 5 servings

Ingredients
1.25 pounds boneless, skinless chicken breast
1/2 cup potato starch
1 tsp Italian Seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup Kraft Parmesan Cheese
2 tbsp Olive Oil
2 cups Marinara Sauce
1 2.25 oz can sliced mushrooms
1 2.25 oz can sliced olives
4 oz Mozzarella Cheese

Directions
Preheat oven to 400 degrees

Cut each chicken breast in half. Pound chicken with a meat mallet to 1/4 inch thick.

Mix potato starch, seasoning, garlic, salt and Parmesan cheese. Coat chicken with mix. Place in skillet a couple at a time and brown on each side and cooked through.

Meanwhile heat Marinara sauce in a sauce pan.

Place chicken in a oven proof dish.

Top with Marinara sauce, sliced olives and mushrooms. Top each piece with a slice of Mozzarella Cheese. Bake in oven until cheese is melted.

Nutritional Info

* Fat: 18.3g
* Carbohydrates: 23.3g
* Calories: 341.0
* Protein: 27.3g

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=815807


Edited by: 1GRNTHMB at: 11/11/2009 (13:12)
Mark
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/10/09 5:49 P

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The sweet rice flour should be able to be purchased at any supermarket. It is usually on the top shelf in the baking section and in a white and blue box. It is used for a lot of Japanese Tempura so it usually has their language on the box also. It is a lot cheaper if you have an oriental market near by. Sweet rice flour and glutinous rice flour are the same thing. Do not worry about the word glutenous. It just means that it is sticky and binds together like gluten does.

Mark
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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11/7/09 12:23 P

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Ellena, I think I'm going to make a cheesecake crust with almond meal, and I like the idea of arrowroot cookie crumbs. I saw a recipe for graham crackers using tef flour, but haven't gotten any yet. Mark, where do you find sweet rice flour?
I'm making that cake for a Christmas party. I'm thinking ahead, as I have to have shoulder surgery. Can it be frozen?


"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
11/7/09 9:41 A

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That cake sounds heavenly. Like fudge.

I watched the National Pie Bake-off last night (not good for a diet), and one woman made a cookie crust with vanilla cookies and crushed almonds. I'm thinking this could work with Mi-Del's Arrowroot cookies. Or even their chocolate ones.

Elena


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THEVOW2013's Photo THEVOW2013 SparkPoints: (34,142)
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11/7/09 6:32 A

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hi whats the nutritional values a slice is how many calories? And have u ever read "living free" magazine they have tons of recipes


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/6/09 9:31 A

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Chocolate Idiot Cake
One 9-inch (23 cm) cake
Adapted from Ready for Dessert (Ten Speed Press)
This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. As mentioned, it's equally good a few days later, and only an idiot could possibly mess it up. You don't need to use ScharffenBerger chocolate for this cake, but use a good one—you'll appreciate it when you taste your first melt-in-your-mouth bite.
10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream. Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.
www.davidlebovitz.com/archives/2007/
01
/shf_27_chocolat_1.html


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ELENASAN's Photo ELENASAN Posts: 1,368
11/6/09 8:05 A

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Oddly enough I was actually wondering about adding some pumpkin to the ricotta custard the other day. Haven't tried it yet though. Depending how thick your pumpkin is (canned is usually thicker than fresh cooked), you could probably substitute the pumpkin for the ricotta. If it's thinner, you could add extra cornstarch. Just speculation, though.

Elena


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11/5/09 7:24 P

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Elena, do you think the ricotta custard would work with pumpkin? Also, has anyone made cranbberry bread? It's a family staple for Christmas, and I don't want to cheat. You're the best, all of you. I bet we have some great cooks in this group. Has there been a group GF cookbook? I find the sparkrecipes pages so hard to navigate with the screen reader, and so many of the ones they feature call for whole wheat or corn. Throw in the nuts and seeds, and I'm discouraged. Grumble!

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
11/5/09 4:31 P

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Today I posted my mom's ricotta custard recipe to Sparkrecipes. She' used to make pies for holidays from it. I make just the custard. It's incredibly easy to make. My favorite comfort food.

This is her original recipe:

Ricotta Custard

3 eggs (or 4 egg whites or the equivalent Egg Beaters)
1/2 cup sugar (or less if you want it less sweet)
teaspoon vanilla
3 tablespoons cornstarch
1-1/2 cups ricotta (you can use part-skim or nonfat)
1 cup milk (you can use skim)

Beat together until smooth. Pour either into
a prepared 9" pie crust or a greased Pyrex dish or greased custard cups. Sprinkle nutmeg on top.

Bake at 350 degrees until firm. Check after about 45 minutes (less if you use custard cups).
---
The recipe I posted is for a 2/3 size version because that's what I made last night.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=809012


Elena


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11/2/09 12:54 P

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Well, folks, pancake mix from TJ's is delicious. I halved it with the Bob's baking mix, and the taste was much better. But, if you want scones, don't make this. They are yummy things which are kind of like flat, crumbly somethings. I mean, they taste good, but you can't present them for company. There's too much egg in the pancake mix. My scone recipe calls for an egg, but if I took the egg out it might work. Well, I'll eat them. Even my very skeptical son said they "weren't gross, at least."

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
11/2/09 8:29 A

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Pancake mix. Inspired. I'm going to have to try that. There's a Trader Joes on my way home from work (although I think I still have some Pamela's mix around and that's pretty good).

That dinner sounds SO good.

Elena


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10/31/09 4:14 P

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Thanks for the recipe for scones, Elena. I have some Trader Joe's GF pancake and waffle mix. I think I'm going to go half and half with that and the Bob's Red Mill. That mix is too beany for me. The TJ mix has a recipe for coffee cake, so I'm going to try.
Last night I cooked 1 c. quinoa with a can of light coconut milk. The grain was much fluffier, and a great accompaniment for the salmon I fixed. My husband thought it wasn't done, but it just looked different. A big hit!
For the salmon, I took 2 pounds of salmon fillets, sliced two red peppers tin, added a jar of green thai curry simmer sauce and a Tbsp. of grated ginger. I let it marinate for half an hour and baked it at dg400 for about min15. It got rave reviews. Also, ginger is a metabolism booster. The curry sauce I had is from Trader Joe's and is very mild. I could have done with a bit more kick, but it was still super. Oh, I did add some garlic powder; I think about a tsp. I never use recipes for nonbaked goods.
Blessings to all.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
10/26/09 11:00 A

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Thank you

Mark
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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ELENASAN's Photo ELENASAN Posts: 1,368
10/25/09 7:49 A

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The original recipe called this shortcake, but I think the texture is more like scones, so that's what I'm calling it.

Gluten Free Scones

2 cups Bob's Red Mill GF all purpose baking flour
4 tsps. baking powder
3 tsps. xanthan gum
1/4 cup sugar (or equiv. honey or sweetener)
2 Tbsp butter
2 Tbsp shortening
1 cup milk
Melt 1 more Tbsp butter to brush on top

Preheat oven to 425.

Combine flour, xanthan gum, sugar and baking powder. Cut in butter and shortening, Throughly mix in milk. Drop by large spoonfuls onto greased baking sheets (they won't change shape while baking, other than to puff up a little, so you can shape them a little now if you want).

Brush tops with melted butter (if you want them really sweet, sprinkle a little sugar on top). Bake for 12-15 minutes, until golden brown.

Makes 2 dozen.

Here's the Sparkrecipe link:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=796624


Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
10/24/09 12:03 P

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This was a daily Spark People Recipe. It was really good. And that comes from someone who usually does not care for fish.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=116885


Mark
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
10/19/09 12:33 P

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I tried the Scone mix and they were all right. I think I might have over cooked them because they were dry. I have also used the sweet potato starch. I was hoping that it would add a flavor but it was very much like potato starch and acted the same way.

My preference for Turkey stuffing is the cornbread stuffing here is a recipe that I tried from regular gluten free bread crumbs (I used the Bob's Red Mill Gluten Free Bread Mix. The one with the Sorghum Flour). It tastes good with sausage added to it.

Sidedish Stuffing

Omit the chicken to make this a great dish for Vegitarians.
Ingredients:
½ cup GF margarine
2 cups onion, chopped
2 cups celery, chopped
¼ cup parsley, fresh, chopped
8 oz. mushrooms, chopped
11-13 cups dried out GF bread cubes
1-2 tablespoons poultry seasoning
1-1 ½ teaspoons salt
1-2 teaspoons thyme
½ tsp black pepper
1-2 teaspoons sage, ground
3-4 cups chicken broth
2-4 cups chicken or turkey ,cooked and diced
2 eggs, beaten
1 teaspoons baking powder
 
Directions:
Melt margarine in a skillet and sauté onion, celery,  parsley and mushrooms.
 
Put gluten-free bread cubes in a large bowl.
 
Add all the seasonings and toss well.
 
Pour in broth to make mixture quite moist.
 
Fold in diced chicken.
 
Add eggs and toss together well.
 
Add the baking powder and mix well.
 
Place stuffing mixture in a greased 9 x 13 baking pan and cover with foil.
 
Bake at 350 °F for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.



Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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 current weight: 199.0 
 
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10/18/09 2:20 A

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Anyone made GF scones? I have the Bob's Red Mill baking mix, and xanthm gum. I'm going to give it a try, but if anyone has any tricks, to share, I'd be thankful.
Also, has anyone ever used sweet potato starch in anything? I found it at an Asian market, and bought a small packet. Now, I am wondering what to do. I like to experiment, but this stuff is expensive. (Not the sweet potato starch so much, but everything GF!.)
Also, how about turkey stuffing? I know the easiest thing is GF cornbread, but I can't eat much corn, either. I'm thinking of just making the stuff for everyone else and just doing without. It's not my super fave anyway.
My brother says that instant potatoes will thicken a gravy, and I'm gonna try that, too. I'll do it before turkey day, so I don't have a disaster!
Have a super weekent.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
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10/12/09 2:02 P

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Hi everyone,
I lost the shared recipes somehow - this page, i mean. anyway.
about the rice pasta.... rinsing with hot water seems to work for me, but i want to know, why you cannot make a nice salad with gf pasta, as it tastes awful when cold??! any suggestions?

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10/11/09 11:58 P

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Thanks, Elena. Maybe I'm cooking it a bit too long. I never soak quinoa more than 20 minutes, and that seems to be enough. I do add some Feta if the other stuff I'm fixing will not clash.
I bought some oat groats, and they are very different than Coach's oats. They never softened. Ouch! And, speaking of oats, a friend said he'd seen Quaker GF oats in his supermarket near St. Louis. Anyone know about those?


"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ELENASAN's Photo ELENASAN Posts: 1,368
10/11/09 1:42 P

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Rice pasta: Right after cooking, I dump it into a strainer and rinse quickly with water to get the excess starch off. Never had a problem with it sticking and it seemed fine the next day (though pasta never lasts more than 2 days around here, and often not that long). I also don't usually cook it as long as the directions say--past al dente, but no further.

Elena


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