Archive for the ‘Recipes’ Category

 

Amy Fothergill

Gluten Free Maui Banana Bread Recipe

September 29th, 2011 by Amy Fothergill


Gluten free Maui banana bread Amy Fothergill

When you go to Hawaii, more specifically Maui, it seems like there's a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka'anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use (more…)


Gluten free chocolate chip zucchini mini muffinsBased on the contents of my past few CSA boxes, zucchini is doing really well this year. Or at least there's a lot of it growing. It's a veggie that you can easily add to just about anything, and that's pretty much what I've been doing with it. Grated, it makes a wonderful "raw" pasta substitute, I love it lightly stir-fried with other veggies, it's delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there's always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.

I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana's Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.

But I digress. Here is the original Gluten Free Zucchini Chocolate Chip Mini Muffins recipe, and the only things I changed were my typical substitutions using (more…)

Lois Parker

Gluten Free Recipe: Triple Ginger Cake with Grand Marnier

September 23rd, 2011 by Lois Parker

Lois Parker Gluten Free Works Author

 

Triple Ginger Gluten-free Cake

Not One, Not Two, But Three Types of Ginger!

This delicious gluten-free cake has a warm spicy flavour from its three types of ginger - fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.

This recipe is based on the Ginger Butter Cake in Williams-Sonoma "Essentials of baking" p 100.

Ingredients

140g crystallised ginger, minced 80ml Grand Marnier 250g gf flour (40%urid, 40% tapioca, 20% cornmeal) 3 tsp baking powder 2 tsp ground ginger 185g unsalted butter, room temperature 150g icing sugar 1 tbsp golden or agave syrup 4 large eggs, at room temperature Grated zest 1 orange (more…)

Jen Cafferty Gluten Free Works Author

Gluten-free, dairy-free grilled chicken recipeLast week, a joyous thing happened to me at the grocery store.  I saw a display of So Delicious Coconut Kefir, by Turtle Mountain.  I have been eating the So Delicious Coconut Milk Ice Creams and Yogurts but I was dreaming of an agave sweetened coconut milk kefir, and the folks at So Delicious must have read my mind.

Many of us on a gluten-free diet also avoid dairy.  The world of coconut milk products can make our dairy-free lives much more pleasurable.  I was so excited to see the kefir in the store that I bought both the strawberry and the dairy, both delicious!

Here is a simple recipe for grilled chicken.   The yogurt marinade can be made using regular (more…)

Slightly Spicy Egg and Lentils Recipe

September 17th, 2011 by Theresa

Theresa Gluten Free Works

 

julylentilsandegg 009

I always have such good intentions when it comes to food. I often go to bed after reading a cookbook and dream about the amazingly healthy and delicious food that I will make the next day. "Tomorrow will be different," I tell myself. "Tomorrow I will cook a healthy lunch for myself, do some baking and perhaps even change out of my PJ's before lunch."

But more often than not, this ideal day never happens.
However, today was different. There weren't (more…)
Teri Gruss, MS

Homemade Gluten-Free Croutons Recipe

September 16th, 2011 by Teri Gruss, MS

gluten-free croutons

Gluten-free Homemade Croutons Photo 2008 (c) Teri Lee Gruss

Make your own delicious, fresh gluten-free croutons and your soups and salads will thank you! A cardinal rule of gluten-free cooking- never throw away day-old gluten-free bread.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

Grilled Swordfish and Mango Salsa Recipe

September 14th, 2011 by Jenny Manseau

Jenny Manseau Gluten Free Works

gluten-free swordfish mango recipeFish is one of my favorite things to eat, but sadly I don’t cook it enough. We eat a lot of sushi in our house because Bryan isn’t a huge fan of fish when it is cooked, except for swordfish.  He’s eaten a few cooked fish dishes that I’ve made but like I said, I don’t cook it often enough.

A few months ago we went to a local restaurant because he was craving swordfish.  He had his grilled with a bruschetta topping to it while I had a delicious piece of mahi-mahi with a mango salsa on top. He was a bit jealous of my salsa and wasn’t such a fan of the bruschetta. I promised him the next time it is on sale we would pick up a piece and I would cook it however he wished.  He asked for it to be grilled with a mango salsa, similar to the one I had on my mahi-mahi.

Lucky for him, swordfish was on sale this week! So keeping true to my promise we (more…)

Gluten free works author Petra Aitken

Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.

The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.

Gluten free pancakes

 

I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)

Jen Cafferty

Gluten Free Recipe: Chinese Spicy Orange Chicken

September 10th, 2011 by Jen Cafferty

gluten-free spicy-orange-chicken

by Jen Cafferty

I LOVE the San-J orange sauce.  I really love the San-J orange sauce when I add a hint of sriracha chili sauce to it.  My daughter does not like chicken but she devours this dish.  It is the perfect combination of sweet, spicy and salty.  And, of course, it is super easy to make. (more…)

Refuel with Homemade Electrolyte Drinks

September 8th, 2011 by Leanne Vogel

Do you remember the first time you drank Gatorade?

I do! I was at a track and field meet. After the race, my coach passed me a bottle of Gatorade and told me to drink it to avoid feeling sick.

The neon color should have been enough to raise a red flag, but I drank it anyway. 5 minutes later I felt like I’d been hit by a truck. Sugar overload! I could feel the  (more…)