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recipe from Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life by Susan O'Brien. vegan. substitutd half the brown rice flour called for with buckwheat, which may be why the batter was very dry? they were dense and soft and reminded me of coffee cake topping. no crust to speak of. tasty, but not muffiny.
I was the official blogger for this years expo. Here's some snippets of the action (and food) packed day. www.chompchomp.com.au/2014/03/top-ten-highlights-coles-gl...
Warmed chickpeas, oven-roasted tomatoes, French feta, dill vinaigrette.
Can you believe we had this for breakfast?
It really is coming along. This afternoon, I ate a tuna sandwhich -- with tarragon remoulade -- on this piece of bread. Delightful.
Finally! I can't tell you how long I've waited for Trans Fat Free baking powder. It's like a weight has been lifted.
Rajgiri Ki Kadhi. A gluten free recipe made using Amaranth flour. www.whiskaffair.com/2015/10/rajgiri-ki-kadhi-recipe.html
Schar gluten-free penne pasta with pesto made from basil from my garden and pecans from my yard! First fresh lunch of the season.
Girls decorated the gluten free sugar cookies like ornaments (we made a roll and sliced them rather than rolling and cutting out.
Lu is off at her little preschool, giggling with friends.
Danny and I took the chance to slow down and eat our frittata at the table. (The tulips are from our garden.)
Onions, asparagus, sun-dried tomatoes, and white cheddar.
And when in doubt, smoked paprika.
Fruit leather made from one pint of strawberries, two limes and three bananas.
radishboy.blogspot.com/2007/12/strawberry-banana-lime-fru...
After five attempts this week to make the recipe work, we started fresh.
And here it is. Apple rosemary bread, gluten-free.
This one is going in the cookbook.
recipe from gluten-free girl
except i used agave instead of sugar (about 2/3 the volume called for), added cinnamon, and completely forgot about the lemon zest. these are sooo good. the crust on them is amazingand the flavor is excellent, too. they are a little too dense and heavy to be worthy of, say, bringing to work as a treat for non-GF folks, but they're quite a treat for me.
This recipe is inspired by garden fresh produce, so many of the vegetables can be substituted.
Get 1 cup of black beans, or any bean you like, and soak them overnight. The next day, cook for two hours on low with 1-3 bay leaves (1 large or 3 small) and some salt, however much you like.
Dice the following and place into a large soup pot:
2 onions, of any kind, one can be a leek if you like.
1-3 cloves of garlic, minced (depends on how much you like garlic)
1 jalapeno, minced
1 cayenne pepper, minced (substitute these with any peppers you may have, use less if you like less heat)
1 large carrot or a couple of small carrot, halved lengthwise and sliced thinly
1 rib of celery halved lengthwise and sliced thinly
1 green pepper, minced
1 cup of green beans cut thinly
1 head of swiss chard OR any dark leafy green you have cut fine
1 fall squash, such as sweet potato squash, peeled, seeded, and diced
1 summer squash, peeled, seeded, and diced
Either 4 large fresh tomatoes (you lucky person!) or 1 28 fl. oz. can of no salt diced tomatoes
3 cobs of corn, kernels sliced off
1 tsp dried thyme
1 tsp dried oregano
2 tbsp paprika
5-7 turns of a pepper grinder
1/4 tsp cayenne
Heat the ingredients together (there should be enough liquid so it doesn't burn to the bottom, if not, add a little water) and cook for 40 minutes.
When the beans are done, discard the bay leaves and add them and their liquid to the vegetables.
Garnish with chopped fresh cilantro and/or parsley.
To be different, serve over millet. Use quinoa or rice or nothing at all if that is your desire.
I call this pepper stew because I also threw a whole habanero in with the beans, this is frozen from last summer so it is less intense heat and adds nice flavour. I could count the peppers and call it "7 pepper stew" but some people might want less, or add pepper squash (joke) and it will be 8 pepper stew. This recipe is flexible, so please, enjoy.
my first time trying to make a Bento lunch for Collin. Alot easier to think of things to make. Being Gluten free is hard on him.
Cold lentil salad, tomato, cucumber, broccoli, a pan-seared gulf-coast shrimp, rice with toasted sesame seeds, carrot/celery flowers, fresh fruit on spinach and a baby-bell cheese. Bento box is a dollar-store cheapie.
(I added 2 more shrimpies after I took the pictures. It just looked too cluttered.)
Finally! I can't tell you how long I've waited for Trans Fat Free baking powder. It's like a weight has been lifted.
A thinner version (hooray!) with healthier flours
A thinner version (hooray!) with healthier flours. This one won't end up with a soft squishy center but will still be flexible and make a perfect sandwich to carry. No toasting. Just roll and eat.
I'm calling it a "Mock Lavash" bread because it's SO close to the lavash bread of my pre-gluten-free days. :)
Gluten free strawberry rhubarb pie. Pie crust from scratch. Bought a huge flat of fresh strawberries and a big ol bunch of rhubarb at the farmers market.
Recipe for my pie crusts was found at www.celiac.com/st_prod.html?p_prodid=581&p_catid=56&a...
Lily's Gluten-Free Pie Crust
Copyright © 1995-2006
Scott Adams.
This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.
1/3 cup brown or white rice flour
1 teaspoon xanthan gum
1/3 cup tapioca flour
1 Tablespoon sugar
1/3 cup potato starch
1/3 cup (5 Tablespoon) butter
1-1/2 Tablespoon corn starch
1 egg, beaten
1/3 teaspoon salt
1/2 to 1 teaspoon apple cider vinegar
Have eggs and butter cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.
Add the beaten egg and vinegar to the flour mixture and stir with a spoon or fork until it begins to stiffen. The dough will be quite soft at first but will firm up. Is it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour if necessary to keep your hands from getting sticky.
Roll the dough out between two pieces of wax paper, turning and peeling off paper as necessary to smooth out wrinkles. Leave the paper on the pie dough to turn it. When it is ready for a pie pan, peel the top layer of paper off, hold the lightly greased pan over the dough, and slip your other hand under the bottom paper and dough. Lift it into the pan as you flip it all over.
Smooth the dough into the pan before removing the wax paper. Again peel it off; don't lift it off. Crimp edges as desired. Prick with a fork if a baked pie shell is desired and bake at 350 degrees F for 12-15 minutes.
Double the ingredients for a two-crust pie. Don't attempt to fold the top pie crust. A two-crust pie will bake one hour or a bit longer.
This recipe comes from "Lifeline", Summer 1996, pg. 5. It is Lily Mae Patten's recipe.