Archive for the ‘Recipes’ Category

 

Marissa Carter

Recipe for Gluten Free Cream of Chicken Soup

October 25th, 2010 by Marissa Carter


There are a lot of recipes out there that call for cream of chicken soup. This is not a happy thing for people who cannot have this creamy delight due to Celiac Disease or gluten intolerance. Here is a great recipe for Gluten Free Cream of Chicken Soup. Hopefully this will take a little of the stress out of weeding through the cans and cannots in your recipe box.

Cream of Chicken Soup. Source: kconnors/morguefile

Gluten Free Cream of Chicken Soup

  • 1 cup milk
  • 1 Tbs. butter or margarine
  • 2 Tbs. cornstarch
  • 1 cube chicken bullion (gluten-free!) (more…)

Easy Allergen-free Gluten-free Pumpkin Pie Recipe

October 25th, 2010 by Liz Schau

This recipe is taken from The Heart Of Cooking -- a wonderful resource for all things allergen-free.  The blog is loaded with recipes that are "legal" on the Specific Carbohydrate Diet or G.A.P.S. Diet, are gluten-free, casein-free (or, dairy-free), soy-free, and nut-free.

Allergen-free pumpkin pie with a coconut crust. Photo: HeartofCooking.com

Coconut shreds are used in place of white flour and a traditional crust.  It's a great gluten-free/grain-free alternative to rice flours or other starches (tapioca, potato, etc.) that are often called for in gluten-free baking. (more…)

Amy Fothergill

Fall Recipes: Gluten Free Carrot Muffin Recipe

October 21st, 2010 by Amy Fothergill

In the fall, it's easy to get fresh, local carrots in the San Franciso area from the grocery store and farmer's markets. There seems to be something very comforting about muffins and breads flavored with cinnamon. But on a gluten free diet, one is often denied these flavors.

GF Carrot Muffins, by A. Fothergill

Try this recipe which gives you the full flavor and texture of a traditional carrot muffin. Once cooled, top it with a little cream cheese frosting. As a muffin or dessert, this little wonder is sure to please. (more…)

Chef Michael Chiarello's grilled radicchio version

What you will need: • An outdoor grill or cast-iron skillet. • 2 heads of radicchio • 1 tablespoon minced garlic  • 1 cup extra-virgin olive oil (Macadamia Nut Oil is also tasty with this recipe) • ¼ C white balsamic vinegar • Salt and pepper, to taste • Goat cheese • Basil, ripped apart into small pieces.

Cut radicchio in quarters; keep some of the stem. By keeping the stem, the radicchio is more (more…)

It is always a good time for soup.  And a fresh carrot soup is no exception. This gluten-free carrot soup is simple and tasty dinner treat for anytime of year.

Buckwheat biscuits make a delicious accompaniment, with their earthy and slightly sweet flavor.

Soup*

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped into (more…)
Cleo Libonati, RN, BSN

Gluten-Free Toasted Pumpkin Seeds

October 17th, 2010 by Cleo Libonati, RN, BSN

High fiber and nutrient rich, these tasty, natrually gluten-free pumpkin seeds are hard to resist and simple to make. Use any leftovers to sprinkle over a salad or add to cooked rice. A fourth cup gives you half your RDA of manganese and magnesium and a third of your tryptophan to keep you calm and strong! These seeds are very high in iron, copper, vitamin K and zinc. (more…)

Amy Fothergill

Gluten Free Quinoa, Lentil and Garbanzo Salad Recipe

October 11th, 2010 by Amy Fothergill

Just because you are eating a gluten free diet, doesn't mean you have to sacrafice on taste. Why not create a salad that is healthy, delicious and gluten free? The lemon and parsley give it a fresh and light flavor and the combination of quinoa, lentils and beans provide a wonderful balance of texture. Now, that will put a smile on your face!

Lemon juicer. Photo: Amy Fothergill

Quinoa, Lentil, and Garbanzo Salad

Ingredients:

  • ½ cup French green lentils, aka lentils du puy
  • about 1 - 1 ½ cups quinoa
  • 1 can garbanzo beans, drained and rinsed (more…)
Jen Cafferty

Make Your Own Gluten-free Vanilla Extract

October 11th, 2010 by Jen Cafferty

One of the hidden places that gluten lurks is in your vanilla extract.  There are many brands of gluten-free extract you can purchase, but why not make your own?  It is very easy and stores indefinitely.

Ingredients: 1 fresh vanilla bean 3/4 cup vodka, see note below

To Make: Split the vanilla bean lengthwise down the center ofthe bean.  Scrape out the seeds and place the seeds and the pod in a 1 cup sealable glass jar.  Heat the vodka in a saucepan or (more…)

Christie Bessinger

Gluten-Free Fall Garden Pasta Recipe

September 28th, 2010 by Christie Bessinger

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!) (more…)
Jen Cafferty

Easy Gluten Free Meal Recipe: Picadillo

September 20th, 2010 by Jen Cafferty

Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives.  Picadillo is a traditional Cuban chili.  You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.

Picadillos have some spice but also sweetness.    This can be served over (more…)