November 23rd, 2009 by Allison Hecht
Thanksgiving is inching closer, and soon tables will be covered with turkey and all the fixings.Below are a few great gluten-free side dish recipes from Whole Foods that are sure to complement your Thanksgiving feast.
The best part about these recipes? They are just seven ingredients or less, so you don’t have to worry about bringing a complicated dish to your dinner. So put your chef’s hat on and enjoy these tasty side dishes. (more…)
November 23rd, 2009 by Randi Markowitz
This delicious dish has a number of steps, but it is not difficult, and the results are well worth the effort!
6 cups water
1 1/2 cups wild rice
1/2 cup unsalted butter
4 cups finely chopped onion
2 cups finely chopped fennel
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 pounds good quality gluten-free bread, crusts removed and cubed (more…)
November 23rd, 2009 by Anne Steib
This time of year we see the image of pumpkins everywhere, on most doorsteps, and as the main ingredient to many fall and holiday recipes.
Pie or sugar pumpkins are smaller than the common jack-o-lantern carving pumpkin and the best type to use when baking and cooking. With Halloween behind us, these small pumpkins will be more difficult to find, so buy them now so you can enjoy using fresh pumpkin in your holiday dishes. Canned pumpkin will always do the trick and is quite tasty, but nothing beats the flavor of fresh pumpkin! (more…)
October 12th, 2009 by Jen Cafferty
Don’t let dried out gluten-free sugar cookie dough ruin your Halloween. Here is a easy and delicious recipe for rolled sugar cookies. You don’t even need to refrigerate the dough and the cookies freeze very well.
Ingredients:
1 cup rice flour
1/2 cup tapioca flour
1 cup potato starch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup cane or beet sugar
1 cup shortening
1 egg
2 teaspoons GF vanilla extract
potato starch, for kneading
In the bowl of a mixer, cream together sugar and shortening. Add egg and vanilla and beat until combined. Add all dry ingredients and combine until the dough forms a ball. (more…)
October 9th, 2009 by Marissa Carter
Halloween is right around the corner and that means it’s time to start stocking up on all those sugary sweets we all love. Goodies come in all shapes, sizes and ingredients labels.
There are so many candy lists on the web that there can be some conflicting and confusing results when you Google “candy gluten free”. Half of the lists are out dated and the forums contain as many questions as answers.
Never fear, answers are here! After looking around (a lot) I am ready to deem the Halloween Candy List on Sure Foods Living to be the most informative and up to date listing available. (more…)
October 2nd, 2009 by Jen Cafferty
Halloween can be a difficult holiday to navigate for a gluten-free child or allergic child. Here are some tips for an easy gluten-free Halloween and some great sources for gluten-free Halloween candy.
Organize a Gluten-Free Halloween Party for Kids
Kids love parties, especially when they can eat all the goodies. Host a party where everything is safe for your child. Carve pumpkins, have a costume contest, and eat gluten-free Halloween treats (such as Halloween Sugar Cookies.) Inexpensive party supplies and art supplies can be purchased online at www.orientaltrading.com. (more…)
December 2nd, 2008 by John L
Foolproof Christmas option for gluten-intolerant (+ recipe)
Home » Lifestyle » Food & Wine
Wed, 3 Dec 2008
Food & Wine
A festive almond fruitcake with a difference. This festive almond fruitcake is a superb alternative for those who are wheat- or gluten-intolerant or who would simply like to try a different Christmas cake.
The dried fruit and almonds, both chopped and ground, are glued together with a minimum of batter.
It is an easy and foolproof cake to make.
Rich, moist and delicious, it is best served in small slices.
Use a small serrated knife to cut.
The cake will keep for up to three months if wrapped in foil and stored in the refrigerator.
It’s great to have on hand right through the holidays.
For those with a mild glucose intolerance, a half tsp of baking powder is unlikely to be a problem.
When I checked the supermarket shelves to see what baking powders are available, I discovered that Edmonds is now gluten-free.
You can, if you wish, substitute a half tsp cream of tartar and a quarter tsp baking soda for the baking powder in this recipe to make a gluten-free raising agent, or just buy a gluten-free baking powder.
1kg mixed dried fruit
120g whole brown skinned almonds, roughly chopped
70g maize cornflour
1/2 tsp baking powder
70g ground almonds
3 eggs, size 6
1/4 cup honey, warmed
1 tsp natural almond essence
2 Tbsp amaretto liqueur or brandy (optional)
Line the base and sides of a 20cm square cake tin.
Combine dried fruits and chopped nuts in a large bowl and mix thoroughly.
Sift the cornflour and baking powder together and stir in the ground almonds.
Mix well.
Beat eggs and honey in a medium-sized bowl with an electric mixer until thick and creamy.
Beat in almond essence.
Stir the cornflour and almond mixture into the beaten eggs, mixing well.
Pour this into the bowl containing the dried fruit and nuts and stir until thoroughly combined.
Spread into the prepared tin, pushing it well into the corners.
Smooth the top.
Place just below the centre of an oven which has been heated to 150degC.
Cook for 1hr 35min to 1hr 50min.
The cake should be golden brown, feel firm to touch and a skewer inserted in the centre of the cake should come out clean.
Remove from the oven and brush the hot cake with amaretto, brandy or a liqueur of your choice.
Cool completely, wrap in foil and store in the refrigerator.
It is ready for eating within 12 hours of baking.
This is not a cake for icing.
I serve it just as it is, but you could brush the top with an apricot jam glaze and decorate with glace fruits.
- Joan Bishop
Article Source: http://www.odt.co.nz:80/lifestyle/food-wine/34329/foolproof-christmas-option-gluten-intolerant-recipe
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