Recipes

Gluten-free Dairy-free Belgium Waffles Recipe

I don’t know about you but when I smell Belgium waffles at those kiosks, I really wish I could eat gluten. Last year I vowed to find a replacement and I must say, I nailed it. I have made it two ways; with the caramelized sugar and without. Both are still delicious and my children are very appreciative of the effort I have made (read: this is not a quick recipe but worth the wait).

This New Year’s day, I thought it would be fun to make them as a treat. The crowd (both gluten-free and not) agreed it was a winner. Read through the Read More »

Gluten-free Dairy-free Blueberry Muffin Recipe

Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:blueberry_muffins

Read More »

Gluten-Free Energy Bar Recipe

 

Gluten Free Energy Bars

Gluten-free Energy Bars: 2009 © Teri Lee Gruss

Homemade gluten-free energy bars are an easy, no-bake, nutritious and economical alternative to commercial energy bars.

Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds and sweeteners to create your own personalized energy bar. Pack gluten-free energy bars in lunch and travel bags for a healthy, away-from-home gluten-free snack. Read More »

Gluten-Free Fall Garden Pasta Recipe

INGREDIENTS:

  • one red bell pepper
  • one green bell pepper
  • one small red onion
  • 1/2 cup sliced olives
  • one ear of white or yellow corn, boiled until tender
  • 8 oz of your favorite brown rice pasta
    (I suggest Trader Joe’s Brand)
  • 12 oz of your favorite marinara sauce
    (I love Prego!) Read More »

Gluten-Free Fish Stick Recipe

terigruss_fish-sticksCold water, wild fish is a healthy, safe option when you’re shopping for fish. If you can find it at your local grocery, buy frozen, wild caught Pacific cod for this recipe. It’s usually easy to find. I have used quite a few brands of frozen cod to make this recipe and find the best quality frozen cod is available at Costco. At least that’s the case where I shop.

Be sure to thoroughly thaw the frozen cod and blot it with paper towels until the fish is dry to the touch. This recipe is a great way to prepare fish to make a batch of delicious fish tacos.

Learn more about buying fish from our Fish and Seafood site.

INGREDIENTS
  • 2   large — approximately 7 oz white fish fillets —  preferably sustainable wild caught Pacific cod
  • 1/4 cup gluten-free sweet rice flour, more if needed
  • 1/4 cup gluten-free corn flour, more if needed (cornmeal can be substituted and will make the coating crunchier)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon Old Bay Seasoning (optional)
  • 1/8 teaspoon black pepper, or to taste
  • Frying oil – preferably organic peanut oil or your favorite high heat fry oil

 

  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Chill: 0 minutes
  • Total Time: 13 minutes
  • Yield: Four 3-ounce servings

 

Read More »

Gluten-Free Fish Tacos Recipe

 

Gluten-free fish tacos

Alexandra Grablewski Getty Images

Tacos! Drive thru beef and chicken, crunchy or soft may be our most familiar tacos – staples of a fast food diet. But if you’ve never had a fish taco, I content that you’ve never enjoyed the best taco of all. From South America, across Arizona and up to Alaska, fish tacos are routinely on restaurant menus, even at airports and most home cooks have their very own favorite versions.

Fish tacos, in all their regional variations are a  culinary sensation.One you shouldn’t miss out on just because you don’t frequent these locales. They are incredibly easy to make at home.

Gluten-free tortillas are easy to find in local groceries. This makes constructing a perfectly delicious gluten-free fish taco pretty darned easy in under 30 minutes. The best fish tacos I have eaten are made with Alaskan halibut or mahi-mahi. Spicy coleslaw and fusion mayonnaise (spicy, often citrus flavored mayo)  are the icing on the cake, when it comes to dressing up a fish taco.

Here’s a recipe for my version of gluten-free fish tacos, just in time for Cinco de Mayo. Add a side of homemade guacamole and pico de gallo and be prepared to enjoy. Viva tacos de Read More »

Gluten-Free Flat Bread on the Grill

Too hot to bake in the kitchen? Try this hearty flatbread on the grill! Goes great with whatever else is cooking. And don’t forget — yeast is an important nutrient.

Ingredients
  • 2 cups brown rice flour
  • 1 ¼ cup fine white rice flour
  • ¼ cup millet flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon honey
  • 2 1/4 teaspoon (1 packet) gluten-free yeast
  • 1 1/2 cup warm water (110 degrees)
  • 2 tablespoons olive oil
  • 1 large fresh egg
  • 2 tablespoons applesauce (flat)
  • 1 1/2 teaspoons salt
  • ¾ cup tapioca flour
  • 1 tsp rosemary (optional)
  • olive oil to brush tops of bread

 

Equipment

 8 pieces of aluminum foil cut into 6 inch squares and brushed with olive oil.

Process

Yeast needs warmth to work, so heat oven to just below 100 degrees, turn off.  Meanwhile, wisk the brown rice flour, white rice flour, millet flour, and xanthan gum together in a medium bowl (flour mixture).  If flours are cold from being refrigerated, place in oven to warm.  Set cold egg in a small bowl of hot water to warm.

In a warmed mixing bowl, add water, yeast and honey.  Let stand 4 minutes to proof (if does not foam, yeast is too old).  Slowly beat in egg, oil, applesauce and flour mixture to thoroughly combine, about 3 minutes.  Let stand in bowl in oven for 20 minutes to raise.

Remove mixture from oven and fold in salt, (rosemary) and tapioca flour (mixed first).  Mixture should come together away from sides of the bowl.  Form into 8 palm-size very soft balls and place on aluminum squares.  If too sticky to form balls, add a teaspoon of white flour at a time.  If too dry, add a teaspoon of water at a time.  Flatten into disks ½ inch thick for foccacia type or 1/4 for crisper bread (shown in photo).  A silicon spatula makes it easiest to shape.

Brush tops with additional olive oil. Sprinkle lightly with salt (optional).  Let rise in the warmed oven for 20 minutes.  Meanwhile, heat the grill to 350 degrees F.  Arrange squares on the hot grill surface.  Cover with the lid and bake for about 6 minutes or until the bread has firmed.  Turn over and remove the foil.  Bake until browned on the outside, about 6 minutes more. 

Makes 8 breads.

Gluten-free Flour Option – Peanut Flour

Gluten Free Works Author Kimberly Bouldin
Gluten Free Peanut Flour

Peanut Flour - Gluten Free and Healthy

Peanut flour is gluten-free.  It is simply roasted peanuts ground up into a flour.  No other ingredients are added.

Since peanuts are gluten-free, peanut flour is a great choice to use for baking.

Peanut flour can also Read More »

Gluten-Free Flourless Peanut Butter Cookies

gluten free peanut butter cookiesThese delicious, easy-to-make (gluten-free, cane sugar-free, dairy-free) cookies were a sensation when they were first introduced as — peanut butter kisses. They remain a standby today. Instead of topping the dough with a milk chocolate candy, this recipe incorporates unsweetened chocolate into the dough and uses fructose for those of us who do not eat sugar. Both eggs and peanuts are nutritionally dense, providing an excellent source of high quality protein. Chocolate ups the mineral and antioxidant value.

Ingredients
  • 1 cup gluten-free peanut butter
  • ¾ cup fructose
  • ½ teaspoon baking powder
  • 1 teaspoon gluten-free real vanilla extract
  • 1 egg
  • 1 oz. shaved unsweetened chocolate

 

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Cream peanut butter, baking powder and fructose. Beat in egg and extracts. Dough should be firm.

Form into 1 inch balls then make desired shapes directly onto ungreased baking sheets.

  • Press with a fork to make flat shapes.
  • Roll into logs.
  • Form bells or other shapes with your fingers.
  • Make an indent with your fingertip, then fill with a fourth teaspoon of a fruit spread or a chocolate drop.

 

Bake 8 minutes depending on oven variance. Be careful not to brown. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 3 dozen depending on shapes.

>