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Autumn Spice Cookies, brushed with maple syrup and vanilla spice rum creamer. Topped with butter rum royal icing. Recipe if you want. :)
(By the way, this is a derivative of Leanne's recipe, so I can thank her for how delicious they are! And the whole leaf idea. :)
Handmade sugar paste gerbera daisies and hydrangeas are beautiful on this beribboned gluten-free chocolate wedding cake with vanilla buttercream.
Made from my mother-in-law's recipe, with my adaptations to make it dairy free. With love to my husband from his wife and mom.
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.
heirloom tomatoes, good mozzarella, puttanesca sauce, fresh thyme. Who says gluten-free is deprivation?
Ingredients:
100g Doves Farm Bread Flour
pinch of salt
1 rounded tsp gluten free baking powder
1x 5ml spoon ground ginger (1 tsp)
25g margarine (sunflower spread)
25g sugar (caster or granulated)
1x 15ml spoon Golden Syrup (1tbsp)
1 medium free-range egg
Method:
1. Mix together flour, salt, ginger and baking powder
2. Rub in margarine until like light breadcrumbs, then add the sugar and mix with a metal spoon.
3. Lightly beat the egg to combine, transfer to the dry ingredients and partially mix in with a wooden spoon
4. Add the syrup and mix well until smooth
5. Place mixture in a greased 500ml pudding basin
6. Cover with greaseproof paper or foil and steam for one-and-a-half hours
Serve with hot custard. %^P~
with parmesan cheese under the carrot fish, asparagus, grape tomatoes and gelatin with pineapple and mixed fruit juices/nectar.
We had the most lovely day with our friend Tamiko and her daughter C and M. Lu was SO happy.
And then this roasted asparagus frittata came out into the backyard and everyone was happy. Also, there were bubbles.
In the summer of 2005, I entered an online gluten-free recipe contest on a whim. I have always enjoyed baking and one of my favorite recipes is making simple peanut butter cookies so yummy that most people cannot even tell are gluten-free. I brought them in for a baby shower at work one day and then started getting requests for me to bake the cookies for other events. Since it was such a big hit both in the gluten-free and gluten world, I figured I would submit this recipe. In November 2005 the winners were announced and I was one of them!! It was so exciting to hear that I was going to have my p.b. cookie recipe in a cookbook, it was just as exciting to win a $100 gift card to Whole Foods.
In the summer of 2006, The National Foundation for Celiac Awareness and Author Vanessa Maltin released Beyond Rice Cakes: A Young Person’s Guide to Cooking, Eating & Living Gluten-Free. I finally got my copy of the book today and I was absolutely THRILLED to finally see my name in print. Not only do I have award-winning cookies, but I am now a published recipe chef. ;-) You can find my name on page 40 and my recipe and name (again!) on page 149.
Please visit the National Foundation for Celiac Awareness at www.celiaccentral.org/ for more information about purchasing the book.
Saffron rice, steamed carrots and green beans, all-natural mild Italian chicken sausages and swiss cheese slices.
A recipe that includes wine, capers, kalamata olives, and garlic (pre-peeled) - I made it up, but how could I go wrong? Chicken Fajole turned out quite yummy
Masala Jowar Roti incorporates some vegetables and spices into the roti, making it extra nutritious. The spices of cumin powder, sesame seeds and green chillies, add a special taste to it. This masala Jowar roti is perfect for people who have to be on a gluten-free diet. Here is how to make these.
I mixed two things my family loves - Red Beans and Rice and Jambalaya, and made something yummy and pretty easy - Jambalaya Rice! Mmmm... dinner in about 30 minutes, and something the kids like that doesn't break the budget!
I bought these for myself from a holiday fair. I love them. And they work. I haven't burned them yet, either, which is a total bonus
Ingredients:
100g Doves Farm Bread Flour
pinch of salt
1 rounded tsp gluten free baking powder
1x 5ml spoon ground ginger (1 tsp)
25g margarine (sunflower spread)
25g sugar (caster or granulated)
1x 15ml spoon Golden Syrup (1tbsp)
1 medium free-range egg
Method:
1. Mix together flour, salt, ginger and baking powder
2. Rub in margarine until like light breadcrumbs, then add the sugar and mix with a metal spoon.
3. Lightly beat the egg to combine, transfer to the dry ingredients and partially mix in with a wooden spoon
4. Add the syrup and mix well until smooth
5. Place mixture in a greased 500ml pudding basin
6. Cover with greaseproof paper or foil and steam for one-and-a-half hours
Serve with hot custard. %^P~