Posts Tagged ‘Recipes’

 

Marissa Carter

Recipe for Gluten Free Peanut Butter Sandwich Cookies

March 15th, 2010 by Marissa Carter



It appears to be cookie season! There are cookie sales going on for Girl Scouts, Kansas City area schools, and 4-H clubs.
Looking at all of those tasty offerings is enough to bring a tear to any gluten free eye because they are off limits. Well, wipe that tear away! Here is a solution to the I-can’t-order-these-cookies-because-they’re-full-of-gluten blues.

The recipe for these peanut butter sandwich cookies comes to us from Florida, from Elizabeth Signer (A.K.A The Fat Boxer) to be exact. The recipe comes with many assurances that these cookies are so much better than the ones you can buy that you won’t be missing anything. (more…)


Kaitlin Fleming

Gluten Free Recipe: Meat Free Monday Tacos

March 1st, 2010 by Kaitlin Fleming

Its meat free Monday today and I’m making tacos tonight for dinner. I’ve been experimenting with tofu a lot lately, sometimes succeeding and other times not so much.

I’ve found that the crucial detail to remember is that it important to cook the tofu in very flavorful sauces and seasonings. Tofu absorbs whatever flavor you cook it in.

Tacos are one of my favorites foods that can be made gluten free and vegetarian very easily. I use corn tortillas over the gluten free ones you can find because I find they taste better and always make sure your sauces are gluten free. (more…)

Liz_Schau

Chocolate_Chunk_Cookies_lizschauThese chocolate chunk cookies are so simple to make and decidedly less involved than many gluten-free baking recipes. They bake up thin, crispy, and perfectly chewy. These cookies contain no flour or starches, which means they are lower in carbohydrates and, since they are made with cashew butter, are loaded with protein. And, should you choose to use dark chocolate, they’re also dairy-free. As always, be vigilant and check labels — especially when purchasing chocolate, as some contain wheat and gluten.

Easy Gluten-Free Chocolate Chunk Cookies

Ingredients:
(Makes 8-12 Small Cookies) (more…)

Amy Fothergill

Gluten Free Slow Cooker Lasagna Recipe

November 11th, 2009 by Amy Fothergill

Not only is this meal easy, it’s delicious and gluten free. Surprise your family one night by having them walk in the house to the smell of lasagna, coming from the slow cooker!

lasagna_slowcookerThis dish can be ready in less than 3 hours. If you will be gone most of the day, make sure to set the slow cooker to Low.

Gluten Free Slow Cooker Lasagna

Ingredients: (more…)

Randi Markowitz

Recipe: Gluten free rice noodle salad with chicken and herbs

September 21st, 2009 by Randi Markowitz

Randi_Markowitz, Houston, TXFood and Wine.

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

rice_noodle_salad_randi_markowitz
1/2 pound dried rice noodles, about 1/4 inch wide (I used Caravelle brand, available at HEB)

3/4 cup fresh grapefruit juice

2 large garlic cloves, minced (more…)

Cleo Libonati, RN, BSN

Gluten-free Luscious Berry Slush or Sorbet

August 7th, 2009 by Cleo Libonati, RN, BSN

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.

Serves 2

Cleo Libonati, RN, BSN

Gluten-Free Chocolate Almond Biscotti

August 5th, 2009 by Cleo Libonati, RN, BSN

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.

Cleo Libonati, RN, BSN

Gluten-Free Carob Peanut Smoothie

August 5th, 2009 by Cleo Libonati, RN, BSN

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.

Cleo Libonati, RN, BSN

Gluten-Free Banana Orange Smoothie with Peanut Butter

August 5th, 2009 by Cleo Libonati, RN, BSN

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.

Cleo Libonati, RN, BSN

Old Fashioned Stomped Lemon-ade

August 5th, 2009 by Cleo Libonati, RN, BSN

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
  1. Scrub the lemon with baking soda on a clean wet cloth.
  2. Rinse well then cut into thin slices.
  3. Toss the lemon slices into the pitcher with the fructose.
  4. Stomp a few minutes until the juice is rendered, but not so long as to mash the rinds.
  5. Stir, add ice cubes and enjoy!