Posts Tagged ‘Gluten free’

 

Amy Fothergill

Gluten Free Burrito Casserole Recipe

October 27th, 2014 by Amy Fothergill


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Finished burrito casserole; get the tortilla recipe in The Warm Kitchen

When you’re craving a burrito, is it really that gluten-containing tortilla  you’re after?  My guess is that it’s actually the hearty combination of fillings–the rice, beans, cheese, meat, etc. that got your mouth watering in the first place. Sure you could always make or buy gluten-free tortillas, but why not take a twist on the classic and ditch the burrito shell all together?

This recipe comes straight from my cookbook, The Warm Kitchen. This recipe is versatile, family-friendly and cooks up in about 20 minutes. Dinner is served!

 

Gluten-Free Burrito Casserole

Serves 4-6

Make sure your saute pan is hot first then add the ground meat to get the meat nice and brown

Make sure your saute pan is hot first then add the ground meat to get the meat nice and brown

Ingredients (more…)


Paleo Quiche with a Nut-free + Grain-free Crust

September 25th, 2014 by Leanne Vogel

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Paleo quiche with a nut-free, grain-free crust. Filled with roasted organic asparagus, organic leek and free-range eggs. Pure, simple, good.

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Grain-free, Low Carb, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time: 

Serves: 6 (more…)

All right, I have a pretty big confession to make.

I steal lavender.

By that I mean, when I head out on my daily walks, my hand might ever-so-slightly slip onto a neighbor's lavender plant and give a little tug. If some buds end up in my hand then I just figure it was fate and move along to the next yard.

D doesn't approve, but I have quite a few arguments that can justify the whole process. If you really want to hear them, I'd be glad to share, but right now they might just sound like excuses.

*Slightly random side note: I picked up a new book the other day called The Welcoming Kitchen. It's full of allergen-friendly (i.e. gluten-, dairy-, egg-, soy-free, and vegan) recipes. It's a really cute book (cute shape, classic fonts, and a great color scheme), although it's greatly lacking in pictures (in other words, there arenone). The recipes look yummy, though, and if nothing else, they are inspiring to me when I'm in the kitchen. It's also inspiring to know that allergen-free cookbooks are becoming more and more prevalent.


The following recipe is not at all like the book's recipe for pancakes, but seeing the addition of cornmeal in The Welcoming Kitchen's ingredients list made me add it to my own recipe, so I feel that I should give a shout-out to the cookbook authors. 

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Bella McKenzie

Simple and Delicious Blueberry Banana Parfait

September 5th, 2014 by Bella McKenzie

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One thing that I have really enjoyed this past summer is making breakfast parfaits.

I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it's getting a sugary treat so you don't crave sugar all day (YAY!)

This parfait is sweet, HEALTHY, and satisfying!
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Teri Gruss, MS

Are You Eating A Low Fiber Gluten-Free Diet?

September 4th, 2014 by Teri Gruss, MS

glutenfreerooseveltlodgebeans[1]Did you know that eating a low fiber diet puts you at an increased risk for type 2 diabetes, cardiovascular disease -- including heart attack and stroke, obesity and even colon cancer? Obviously getting enough fiber in our diets is extremely important for our long term health.

Gluten-free diets don't have to be low fiber diets but if you're eating a lot of packaged gluten-free foods, especially snack foods made with refined gluten-free ingredients like white rice flour and corn starch, you may not be getting close to the daily recommendations for fiber.

So what kind of fiber is best and how much fiber do we really need to eat every day to support good health?

Types of Dietary Fiber and Health Benefits

Three kinds of dietary fiber have been identified -- soluble fiber, insoluble fiber and one you may not have heard about before called resistant starch. Each type of fiber has unique chemical properties and (more…)

Inge/Gillian Harris

Eastern Mediterranean Pizza Recipe

August 18th, 2014 by Inge/Gillian Harris

TWD: Eastern Mediterranean Pizza, copyright 2013, gfcelebration.com, All rights reserved

We actually made this recipe for the first time a couple of weeks ago, but it was late in the day and we lacked the necessary natural light to photograph it. This recipe intrigued us, since pita bread is not easily converted to gluten free, and admittedly, we have yet to make just pita bread using this recipe. Before singling out the pita bread, we wanted to just explore this dough for the pizza itself, and if it turned out  to be successful, develop it further for really good gluten free (more…)

sweet potato cakeThis cake is soft and reminiscent of the filling in pumpkin pie.  Not surprising really, when it has mashed sweet potato as its main ingredient.

To do ahead of time

Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft.  Mine took about eight minutes - four small sweet potatoes. Leave to cool then remove the peel and mash.  I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork.  Do this ahead of time so you don't be tempted to work with them while they are very hot and burn yourself.   Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
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Ahhh, ice cream. Even better: salty and sweet ice cream. The combination of salty and sweet is one of my favorites. I love taking a bite and not knowing exactly what it will taste like.

Also, in case you were wondering, I use this Kitchenaid ice cream attachment for my stand mixer. It works great - during the summer, I keep the bowl frozen in the freezer so that any time I'm in the mood for ice cream, I can grab it and make a refreshingly cool treat immediately.  


I finally ate the last of this last night, and I'm really sad that it's gone. It was the perfect ending to the last weeks' worth of dinners.

I guess I'll just have to make some more. 


I am a firm believer that ice cream is appropriate at any time of year, even when it's -20' outside (although it never gets quite that cold here in the Pacific Northwest), but it is especially precious and fulfilling when the sun is blaring and you've been playing outside all day.

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Jennifer Harris

Gluten-Free Grilling Tips

June 10th, 2014 by Jennifer Harris

gluten free grilling tipsTime to fire up the grill and start barbecuing because summer is here. It seems not a day goes by when the aroma of grilled meat doesn't fill the air. If you are cooking for someone who is gluten intolerant, just a few simple steps will ensure a safe and tasty meal. Eating a burger with a knife and fork works in a pinch, but it just isn't the same experience, or very filling.

I love attending barbecues, but there are a number of sources of gluten that needs to be considered, such as: condiments, toasting buns on the grill surface, seasonings, marinades, and utensils. I like to come prepared with my own gluten-free bun. I don't expect the host to provide a gluten-free bun because a) how would they know what to get, b) what if the gluten-free bun contains additional allergens I avoid, and c) I don't want the host to fuss over me, or exclude me because they don't think they can feed me safely.

Here are some great tips for successful gluten-free grilling whether you are the host, or the attendee: (more…)

gluten-free-and-more-cover-with-wrapper

Living Without Magazine is America's number one magazine for people with allergies and food sensitivities. It is a "go to" resource for many people living a gluten-free lifestyle.

After 16 years, the publishers of Living Without have given the publication a brand new name and a "spruced up" look. When first published in 1998, the information available to those with celiac disease and (more…)