do you have gluten free cooking and baking recipes? if so, please post them all here. any and all recipes. main dishes, snacks, breakfast, lunch, cookies, crackers, all of it.
:mrgreen:
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do you have gluten free cooking and baking recipes? if so, please post them all here. any and all recipes. main dishes, snacks, breakfast, lunch, cookies, crackers, all of it.
:mrgreen:
4 cups water
2 eggs
2 tbsp olive oil
2 1/4 cup rice flour (I only use Bob's Red Mill)
2 tsp xanthan gum
4 1/2 tsp baking powder
1 1/2 tsp salt
3 tsp sugar
Combine wet ingredients and whisk. Add dry ingredients and whisk. Let stand while skillet heats. Longer standing time equals thicker pancakes.
Crepes
Recipe above except add water until batter is very runny. Make crepes as usual.
Focaccia Bread - This is incredible. Works well for savory flat-bread sandwiches.
4 tsp sugar
2 c warm water
2 packets rapid rise yeast
3 cups rice flour (I use Bob's Red Mill)
3 tsp xanthan gum
2 tbsp minced onions (I use dried)
1 tsp salt
2 eggs or 1/4 cup egg substitute
2 tbsp olive oil
1 tbs Italian herbs
Optional onion salt
Spray 9x13" pan with spray. (Size of pan is variable depending on how thick you want the bread.)
Put sugar in water and add yeast. Set aside.
Whisk together dry ingredients.
Blend egg, 1 tbsp olive oil and yeast water. Add to flour mixture. Whisk till blended.
Pour into pan and and smooth. Brush remaining oil on top and sprinkle with onion salt.
Set aside to rise for 10 to 20 minutes.
Preheat oven to 400. Bake bread for 20-30 minutes, until lightly golden.
Optional toppings:
grated Parmesan cheese
Sun-dried tomatoes
Hummus
Really good dipped in olive oil with cracked pepper
Note: All of my recipes will be gluten-free, dairy-free, soy-free and peanut-free. They will not be egg or yeast free.
3 six ounce portions of salmon (canned or cooked)
3/4 C rice flour
2 large eggs, beaten
1/2 red bell pepper, finely chopped (can be omitted)
1/4 c chopped onion (can be omitted)
1 tsp Italian herbs
salt to taste
Flake salmon with a fork. Add flour and mix with fish with your hands till it resembles a course meal.
Add red bell pepper and onions and blend
Mix together eggs, herbs and salt. Add to salmon mix and work with your hands till well blended.
Make patties the size of your choosing. Fry them in olive oil till crisp brown.
Roasted Red Pepper Mayo
Mix store-bought roasted red pepper salad dressing with homemade mayo. Should be pink color. Lots of salad dressing.
Top finished salmon cakes with the mayo.
Optional:
Wilt swiss chard or spinach. Serve salmon cakes atop the wilted greens.
Salmon Cake Eggs Benedict...
Place salmon cakes on a slice of focaccia bread and top with poached eggs. Drizzle mayo on top.
1/2 cup butter (I use ghee to avoid casein)
1/3 cup honey, heaping
3/4 cup packed brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup grated coconut
1/2 cup chocolate chips (I use Enjoy Life brand, which is dairy free)
4 cups rolled oats
Combine butter, honey, brown sugar and vanilla in a bowl. Mix well. Add the oats and mix well. Add the cinnamon, coconut and chocolate chips. Mix well.
Preheat oven to 450.
Grease a 10x15 " pan. (or vary size for your needs) Spread mix into pan. Bake for 8 to 10 minutes, till golden brown.
Remove from oven and let cool to warm. Cut into bars while still slightly warm and not completely cooled.
no dear, i meant that bob's red mill is cross contaminated with soy and nuts, so if one has a problem with those, they may not be able to use it
1 3/4 cup sorghum flour (I use Bob's Red Mill)
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1 tsp xanthan gum
1/4 tsp sugar
4 tbsp butter (I use ghee)
2/3 c rice milk
1 egg, lightly beaten
1/3 c currants
Preheat oven to 400. Blend all dry ingredients. Add butter and mix to a lightly crumbled mix.
Combine egg and milk and blend together. Pour into flour mixture. Blend to a course meal.
Fold in currants.
Form into scones and place on a grease cookie sheet.
Bake for 12 minutes. Spray top before baking to lightly brown.
Variation:
Cinnamon Sugar Scones: omit currants, add 2 tbs cinnamon and 8 tbsp sugar.
Blueberrry: exchange dried blueberries for currants
Ah. Yes, it is manufactured in a facility that has other products. We aren't that sensitive here, thank God! Of all the flours I've tried, theirs has the best texture. Not grainy at all. So, glad we can use it without issue. I'm sure some Celiacs can't, but they will know what rice flour to use. All my recipes state rice flour or another flour.
Quote:
Originally Posted by Mama Ten Bears http://www.thetreeofliberty.com/vb/i...s/viewpost.gif
Focaccia Bread - This is incredible. Works well for savory flat-bread sandwiches.
yah! me too
Leaven-Free Brownies
5 oz bittersweet chocolate (I just use the Enjoy Life Chocolate Chips)
3 tbsp unsweetened cocoa
3 tbsp butter (I use ghee)
1/2 cup brown sugar
1/2 cup white sugar
3 large eggs
5 tbsp olive oil or other cooking oil
1/2 tsp ground cinnamon
1/8 tsp salt
3/4 cup rice flour
2/3 cup chopped almonds or pecans (optional)
Preheat oven to 350. Grease a 9 " cake pan.
Melt chocolate in medium bowl over hot water. Stur until smooth. Remove from water; cool 5 minutes.
Soften butter. Mix butter, both sugars and eggs until light and fluffy. (I use a hand-crank mixer.) Add oil, cinnamon, salt, flour and melted chocolate. Beat slowly to combine. Add nuts if using.
Spoon batter into pan. Bake 25 minutes until color has changed evenly on top and a toothpick inserted 2 " from center comes out clean. Do not overbake.
That was my last one for today. Gotta get some work done and teach some home school. :mrgreen:
Have you all tried Miss Maggie's Frugal Abundance website? She was the originator of Hillbilly Housewife and then sold it and started Frugal Abundance. It is full of GFCF recipes.
http://frugalabundance.com/
The new Betty Crocker packaged Gluten Free Mixes are yummy! I was totally surprised as I usually go for Bob's Red Mill (still do but do try Betty Crocker too...they are very goood). AL
Thanks for the Link Hawthorne. I have forwarded it to my DD who is not only celiac but also has lots of allergies too. I hope this will help her food taste better. I have practiced with different recipes without too much happy success. AL
The Betty Crocker mixes are pretty good. I like Namaste mixes too. And, Bob's Red Mill mixes are really good. I try to bake from scratch using rice flour, sorghum flour or a flour mix. But having a mix on hand can be a big help for emergencies.
Pie Crust (Bob's Red Mill Recipe)
Note: double this recipe for a covered pie. I use this crust to make pot pies as well as fruit pies. Yummy.
1 1/2 cup GF All Purpose Baking Flour
1/2 tsp salt
1/2 cup butter or margarine (I use ghee)
4-6 tbsp cold rice milk
Combine flour and salt, then cut butter in using a pastry blender or your hands until mixture resembles course meal.
Add milk 1 tbsp at a time until all ingredients are moist. Roll out pie crust as usual.
To bake the crust alone - bake at 400 for 15 to 20 minutes
To bake pie crust with filling - bake at 400 for 10 minutes, then reduce heat to 350 and bake for an additional 40 minutes.
Swedish Meatballs
1 small onion, finely chopped
1 tbsp olive oil
1 lb ground meat (I use only beef, but you can use your preferred blend)
3/4 tsp salt
1/2 tsp ground allspice
1/4 tsp cracked pepper
3/4 cup beef broth
1 egg, lightly beaten
Saute onions in 1 tbsp olive oil. Remove from pan and set aside to cool.
In a large bowl, combine spices, then add ground meat and mix together with your hands. Add beaten egg and cooked onion, then mix the meat with your hands.
Shape into meatballs.
Heat oil in skillet on medium heat. Cook meatballs until done, about 3 minutes per side. Remove meatballs and set aside.
Add broth to skillet and simmer until liquicde is reduced by half, about 5 minutes.
Return meatballs to skillet and simmer in broth for one minute more.
Variation:
Add flavoring to broth when reducing. I like raspberry chipotle bottled marinade. Ikea uses lignonberry preserves. You could use tomato paste.
Put meatball mixture into a loaf pan for a meatloaf. Top with the reduced broth mixture. I haven't tried this so YMMV.
thank you so much for all of these everyone! please keep them coming
many of these confirm what i had suspected about my substitutions and additions to old recipes and making them work for gluten free. now i know they will work without the experimentation. this has saved me time, and more importantly, money! :mrgreen:
this thread is so good, it was suggested i stick it
so i stuck it
Mama ....have you had success with a great tasting BREAD?? I bought ALL and I do mean all the special things needed but I have to admit that the only one I liked, my DD still couldn't eat. The only think I can think of that is godd is a Flat breadd or foccacia (sp?) That is good. Otherwise I have been a flop. AL
i am still tweaking it, but i think i may have finally formulated a bread recipe. it is sinking a little bit, and it is a smidge wet, but i am working on the proper ratios. it is the best tasting one so far per every person in the family. it tastes very much like wheat. like i said, i am still working out the ratios for perfection and when i get it, i will post.
animal lover, are there things you cannot have in the bread?
Well with Jr being on the GFCF and soyfree as well I will be passing this info on to my wife. All of the food that we eat fits the GFCFSF - if he is partaking in it. We do the cookies and cake things from the mixes that are found at Wholefoods, or Henry's (a local store) for the sweet treats.
Quinoa for pasta - mama makes a killer spaghetti. She has mad pizza several times for Jr as well...I never tasted it, so I do not know how it turned out. He Loved it that is all that counts in my book...
Thank You hunybee for the thread idea!!! Thank You to everyone else for the recipes!!
Ferris
i tried another pancake recipe today, and it was a hit. everyone said they were the best ones yet. these are fluffy, thick, and don't crumble apart. veeeery tasty :mrgreen:
gluten free buckwheat pancakes
~1 cup white rice flour
~1/2 cup sorghum flour
~1/2 cup buckwheat flour
~7/8 cup arrowroot powder
~1 cup sweet rice flour
~1/2 cup sugar
~2 TBSP baking powder
~1 TBSP baking soda
~1 tsp salt
~1/2 tsp xanthan gum
~1/2 tsp gelatin
~4 eggs
~2 cups milk
~1/2 cup oil
~1/2 tsp vanilla
cook on medium high
gluten free four tortillas
1/2 c. brown or white rice flour
1/2 c. garbanzo bean flour
1/3 c potato starch or arrowroot powder
1/3 c. tapioca flour
2 tsp xanthan gum
1 tsp. baking powder
1/2 tsp. sugar (optional)
1 tsp salt
2 TBSP lard,shortening, or butter
3/4 c. - 1 cup water or milk
it seems a little softer and richer with milk.
med high heat. heat cast iron pan, no oil. mix all dry ingredients to belnds well. cut into the dry ingredients the lard, shortening, or butter till it makes peas size bits. mix in the liquid. if it needs more flour, mix in more rice flour untill it forms a ball that is not sticky.
i don't have a tortilla press, so i just use a flat and very heavy large pan to make the press. i make balls from the dough about the size of a golf ball and then take a gallon size ziploc bag and dust the inside with some sweet rice flour or corn starch so it doesn' stick. then put the dough ball in and place the flat pan on top and flatten out the ball. i then take a rolling pin and roll it out flatter to about 1/8-1/4 in. depending on how thick you like it. then, with a hot pan waiting, i take the tortilla and carefully put it in the pan and let it sit for about 15-20 seconds, then flip it over with a spatula. cook for another 15- 20 seconds ojn that side. take out and cool. do the next one.
i hope i made that clear enough
Yay for tortillas. I'll have to give these a try!
Quick Crisp Snack Bars
1/2 cup honey
1/2 cup chunky peanut butter
1/2 cup nonfat dry milk powder
1/4 cup mini choc-chips
4 cups crisp rice cereal
In a large saucepan, combine the honey, peanut butter and milk powder. Cook and stir over low heat until blended. Remove from the heat, stir in cereal and choco-chips. Press into an 8-inch square pan coated with cooking spray. Let stand until set. Cut into bars. Yield: 12 bars
None of items in this recipe contained wheat; but always read labels first.
Mama are rolled oats gluten free?? AL
oats iin and of themselves are gluten free, but it is the growing, milling/processing, and storing of the oats that is the problem. there are a few brands that are certified gluten free and only grow, mill, and store oats. oats do have a protein that is similar to gluten, but it is not gluten. a very small percentage of people have a problem with this
http://www.glutenfreeoats.com/
http://www.amazon.com/Legacy-Valley-...=pd_rhf_shvl_5
we have tried this one and it is great
http://www.amazon.com/Gifts-Nature-C...680832&sr=1-19
also tried this one and great as well. this is not "certified", but the company does not store or process with gluten
http://www.amazon.com/McCANNS-Steel-...1680936&sr=1-1
gluten free chocolate cupcakes
i may try this as a regular cake soon, but for now it is just cupcakes
~preheat oven to 350 degrees
~1 cup arrowroot powder
~3/4 cup tapioca flour
~1/2 cup sorghum flour
~1 2/3 cup sugar
~2/3 cup baking cocoa
~1 tsp gelatine
~1 tsp xanthan gum
~1 1/4 tsp baking soda
~1 tsp salt
~1/2 tsp baking powder
~3/4 lard or shortening or butter (if using butter, softened but not too soft)
~1 cup plus 2 TBSP milk
~1 tsp vanilla
~4 eggs
if not using paper cup liners, grease the cups and dust with cocoa powder (or sorghum is fine too)
mix the dry ingredients very well or sift to totally combine. add the lard, shortening, or butter. in separate bowl mix the eggs, milk, and vanilla very well with egg beaters for one minute. add the wet to the dry and beat with egg beaters starting low for one minute, then on high for 5 minutes until smooth and fluffy (this part is important). scoop immediately in the muffin tins. MAKE SURE TO NOT OVERFILL. i cannot stress that enough. i had initially filled it for the amount i would have if i was using regular flour and wasn't thinking. it overflowed on a lot of them. only fill the cups to half full or just below. bake for 12 - 18 minutes or until toothpick comes out clean. cool completely before frosting. remember they will dry out easier, so put in covered and sealed container
i forgot to say that these will make a more than 2 dozen because you don't fill the cups as high, thus leaving more batter
if i missed anything, let me know
Hunybee have you tried the flourless chocolate cake recipe yet? You could make cupcakes with that recipe as well. Can't wait to try your recipe!
K-
i haven't tried it yet because the ones i have found are all based on egg and we have problems with egg here. i am nervous about it because even though we can have it in baked goods, the whole thing is just one gynourmous egg. i may try it still, i just want to be ready for nasty butts and very crabby kids if it goes bad for us LOL
this recipe i just posted really is very easy (which was my goal as well). i can't stand it when i see a recipe for something, and there are so many steps and special things that need to be done with something. i know that gluten free is a very different animal, but i try to make it as user friendly as possible too
chocolate frosting
1 stick of butter
3 cups powdered sugar
1 cup baking cocoa
milk
dump the butter, sugar, and cocoa in a large bowl. start mixing together on low with electric egg beaters. slowly add in milk a little at a time until yo get the consistency you like. i like it a little lighter and creamier, so i add a little more milk. i also beat it on high once it is combined and getting creamy so it gets whipped and fluffier
Thank you for posting this, I had wondered what happened to Maggie (thankfully I copied most of her old recipes before the site changed) and now I can see why she changed to a new site.
My Irish house-mate can tolerate some of the wheat related flours like spelt, but I'm delighted to have a good wheat-free site to explore for new ideas.
i give up on bread!
i have come to the conclusion that
a) it is getting too complicated in the preparation of a loaf of gluten free bread and takes way too much time for everyday use
b) it is too expensive for us to make loafs when the cost of making pancakes and using them for sandwiches is cheaper and the use is easier
c) two of the kids won't eat the "bread"
all things considered, i am (against my anal retentive/perfectionist tendencies) going to give up on my quest for gluten free bread. it has bested me........for now
now, my next quest will be to make up another pancake recipe that will be used for sandwiches and "toast" and all those types of things. the one i made up and posted on this thread is great, but it is a little bit sweet for sandwiches.
so i will post the recipe when i have perfected it
here i sit with a plethora of failed bread recipes strewn about with my head hung in shame.....
another pancake recipe. i tried to pump up the nutrition in these as we are planning to use these for sandwiches and toast and things like that. they have some different starches as well as i was trying to use less expensive and easier to get ingredients because we will be using them all the time. like the other pancake recipe, cook them low and slow. i cook them on 4 on the stove, just below medium. the key to cooking gluten free pancakes is to make sure the pan is up to temp before you start cooking. i turn the stove on with the pan on it when i start putting the batter together. i use a little bit of palm oil shortening in the pan
gluten free pancakes
3/4 cup white rice flour
1/2 cup sorghum flour
1/2 cup amaranth flour
1/2 cup millet flour
1 cup corn starch
1/2 cup tapioca flour
1/2 cup potato starch
2 TBSP ground flax seed meal
4 TBSP sugar
2 TBSP baking powder
1 TBSP baking soda
1 tsp salt
1 tsp xanthan gum
1 tsp gelatine
4 eggs
1/2 cup oil
2 1/4 cups milk
let me know what you think
Huny,
DD and I just tried UDI's gluten free bread ( found in the frozen foods section of the store).
Its really quite good! There are tons of coupons floating around the internet for the bread.
With all your families other allergies Im not sure it would work for you. Have you looked into UDI's?
DD went off the gluten free diet the other day and has had bowel trouble.
Soo no more gluten.......