This is an easy-to-make, delicious entree that is gluten-free, inexpensive and fantastic. It’s as good as any dish I have had in any Thai or Vietnamese restaurant in the Houston area. Do not fear the Asian fish sauce…it adds lots of flavor, and it is easy to find in the Oriental foods section of just about any grocery store.
Adapted from
1/2 pound dried rice noodles, about 1/4 inch wide (I used Caravelle brand, available at HEB)
How soon can you eat this delectable treat? As soon as you can blenderize four ultra nutritious ingredients! Naturally sweet berries and their seeds provide excellent fiber with a variety of vitamins, minerals and anti-oxidants. Creamy rich coconut milk fights bacteria and viruses while boosting good cholesterol and decreasing bad cholesterol.
Ingredients
1 cup frozen mixed berries (blueberries, raspberries,blackberries)
1/4 cup black raspberry spreadable fruit
1/2 teaspoon fresh lemon juice
¼ cup canned gluten-free coconut milk without preservatives
Equipment
Blender or food processor.
Process
Whip all ingredients in a blender or food processor — that’s it! Spoon the slush into 2 dessert dishes. If you like it more like sorbet, just put the dishes in the freezer until firm but not hard, about fifteen minutes.
Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.
Ingredients
1 cup fructose
½ cup butter, softened or substitute fat
2 eggs
1 ¼ cup rice flour
½ cup tapioca
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
3/4 cup almonds (optional)
Equipment
Aluminum cookie sheet. Oven.
Process
Preheat oven to 350 degree F. In a large mixing bowl, cream butter and fructose until light and fluffy. Add extracts, then beat in eggs one at a time.
In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa. Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle. Divide dough into 2 parts. Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long. Bake 25 minutes.
Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide. Place slices on cookie sheet and bake at 325 degrees F for 10 minutes. Turn over and bake 8 minutes. Cool on wire rack, then store in airtight container. Makes about 36.
This fragrant banana bread makes a complete breakfast that can be eaten on-the-go. Always a welcome treat, serve it for a snack or dress it up with icing for dessert. Bread provides potassium, magnesium, zinc, vitamin B6, vitamin A, and that elusive riboflavin.
Ingredients
1 cup white rice flour
1/3 cup brown rice flour
1/4 cup tapioca starch or cornstarch
1/2 teaspoon salt
2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon cinnamon
1/3 cup fructose (or honey)
1/4 cup unrefined oil (canola, olive or coconut oil)
1 large egg
1 teaspoon gluten-free vanilla
1/2 cup apple juice or water (need to add 2 tablespoons fructose)
2/3 cup mashed bananas
1/2 cup chopped walnuts (optional)
Equipment
2 small loaf pans.
Process
Preheat oven to 375 degrees F.
In a medium bowl combine rice flours, tapioca starch or cornstarch, salt, baking powder, baking soda, xanthan gum and cinnamon. Set aside.
In mixer bowl beat oil and fructose (or honey) until creamy. Add egg and vanilla. Beat one more minute, then beat in mashed bananas.
Add dry mixture to egg mixture in mixing bow, then add apple juice or water. Lightly mix with a wooden spoon. Do not beat — mixture does not need to be smooth. Stir in nuts if desired.
Turn into 2 small oblong loaf pans. Grease and dust the pans with rice flour, unless using non-stick pans. Bake 20 minutes or until toothpick inserted into center comes out clean.
When you need a quick, delicious dinner, try this recipe. Provides ample protein together with potassium, copper, iron, magnesium and zinc.
Ingredients
8 chicken tenders, lightly pounded
3 tablespoons olive oil (not light olive oil)
½ cup carrots, chopped
½ cup celery, chopped
¼ cup onions, chopped (optional)
2 cloves garlic, minced (optional)
1 tsp fresh ginger root, minced
1 tablespoon vinegar (apple cider or rice) mixed in ½ cup water
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch or rice starch mixed in
1 cup water
Equipment
Large skillet.
Process
Add oil to a large skillet set on medium heat. When oil is heated, stir in carrots, celery, onions and garlic. Saute vegetables 2 minutes then push to the sides and add chicken tenders. Saute tenders on one side about 2 minutes until golden, then stir vegetables to evenly cook. Turn tenders over, and saute other side about 2 minutes.
Mix ginger into vinegar and water mixture and add to pan. Stir meat and vegetables then cook 5 minutes to blend flavors and tenderize meat. Stir in cornstarch and water mixture to thicken, about 2 minutes more. Serve over cooked pasta or rice.
A salad or green vegetable such as green beans, broccoli, escarole, turnip greens, or kale makes a good side dish. Serves 4.
All smoothies are quick to make and enjoy, but this smoothie is full of natural protein and the vitamins and minerals needed for muscle strength and vitality plus carbohydrates for energy.
Ingredients
8 oz. milk or milk substitute (rice milk, nut milk, soy milk)
1 tablespoon natural creamy peanut butter
1 tablespoon carob powder or 2 teaspoons cocoa powder
1 tablespoon honey or fructose sweetener
1 tablespoon rice bran
1 tablespoon rice protein powder
¼ teaspoon gluten-free vanilla
¼ teaspoon xanthan gum
sprinkle salt as desired
Equipment
Blender.
Process
Add the milk or substitute to blender then add rest of ingredients. Blend on high speed 1 to 2 minutes, or until thick and creamy. Makes one serving.
Whip up this smoothie for a fast, nutritious breakfast that is rich in calcium, protein, phosphorus, potassium, vitamin B6, niacin, thiamin, riboflavin, folic acid, vitamin C, magnesium, zinc and probiotics. Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk. Ounce for ounce, peanuts contain almost 30 times as much resveratrol as grapes, which often are touted as being one of the few good sources of the antioxidant.
Ingredients
1 ripe banana
¼ cup silken tofu
½ cup plain yogurt
¼ cup calcium fortified orange juice
2 tablespoons peanut butter
1 tablespoon rice protein
raw honey to taste, about a teaspoon
Equipment
A blender.
Process
Put all ingredients into a blender and liquefy. Add some ice if you like it colder. Pour into tall glass to serve.
This tangy, refreshing lemon-ade has stood the test of time not just for extracting loads of vitamin C from the rind, but for exceptional taste. Someone can always be found to do the stomping, especially children. Makes a quart. New wooden stompers can be easily bought, or have fun looking for the old, turned ones found at garage sales or flea markets.
Ingredients
1 large fresh lemon
1/2 cup Gluten Free Works fructose
1 quart of fresh water
Equipment
A heavy glass pitcher and a wooden stomper.
Process
Scrub the lemon with baking soda on a clean wet cloth.
Rinse well then cut into thin slices.
Toss the lemon slices into the pitcher with the fructose.
Stomp a few minutes until the juice is rendered, but not so long as to mash the rinds.
The added nutrition of applesauce and rice bran puts these mouthwatering pancakes a step above their plain cousin. Cinnamon boosts the flavor and aids digestion. So give it a try.
Ingredients
Dry ingredients:
I cup fine white rice flour
¼ cup brown rice flour
¼ cup tapioca flour or cornstarch
1 tablespoon rice bran
¾ teaspoon salt
2 teaspoon gluten-free baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
2 teaspoons fructose
1/2 teaspoon cinnamon
Liguid ingredients:
2 large eggs
½ cup natural applesauce
½ cup water or milk or milk substitute (more if you like thinner pancakes)
3 tablespoons oil
Equipment
Griddle or large skillet.
Process
Heat your griddle to 350 degrees F.
Combine dry ingredients in mixing bowl and whisk together with wire whip. Add liquid ingredients to the dry ingredients. Mix together with a fork to blend. Mixture may sit up to 5 minutes, but do not stir again or you will lose fluffiness.
Lightly grease the griddle or heavy pan, spreading a teaspoon across the surface with a small piece of folded paper towel. Set the towel aside to refresh the surface if pancakes start to stick.
Scoop a few tablespoons to make the pancake size you prefer onto your heated griddle. Allow them to cook until the bottom is set and bubbles begin to appear around edges. Don’t worry if you flip too soon, just be quick about it and they’ll be fine. On the other hand, if you wait until the top is dry, the pancakes will be tough and disappointing.
Remove to heated plates. Serve with choice of syrup or jam. If you make these pancakes thick, you can eat them out of hand without any added sweetener. If you make them thin, you can roll them around whipped cream. Serves 4.
This pumpkin bread will make you the envy of your family, friends and neighbors whether they are gluten-free or not. The flavor is reminiscent of pumpkin pie. The texture is soft and moist. It is our favorite quickbread. This bread is rich in vitamin A, potassium, magnesium, zinc, selenium, manganese, B vitamins and protein.
Ingredients
1 cup white rice flour
¾ cup brown rice flour
½ cup tapioca flour or cornstarch
2 tablespoons rice bran
1 teaspoon salt
2½ teaspoon gluten-free baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/3 cup fructose or choice of sweetener
1/3 cup honey
½ cup safflower oil
2 eggs
1 cup pumpkin puree
½ cup plumped raisins
Equipment
Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans
Process
Preheat oven to 375 degrees F. Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans or regular straight-sided pans that you grease and dust with rice flour. Dusting helps the mixture hold the sides when rising.
Combine flours, rice bran, salt, baking powder, baking soda, and spices in a large bowl and sift together with a wire whip. Set aside.
Add raisins to a cup of boiled water for 5 minutes to plump, then drain.
In a medium bowl, slowly beat honey and sugar into eggs then beat in butter, margarine, or oil and vanilla. Scrape into bowl with dry ingredients and mix with a wooden spoon. Stir in the pumpkin puree. Mix lightly just until blended. Fold in raisins. Turn into prepared pans – batter will fill pan close to top. This bread raises up and holds its shape. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from pans to cool on a rack.
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