Whether the family likes pancakes or waffles, they will enjoy the fragrant aroma of this healthy breakfast best of all.
1 1/4 cup fine white rice flour
1/4 cup brown rice flour
1/3 cup tapioca flour or cornstarch
1 teaspoon salt
2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon zanthan gum
2 large eggs
1/2 cup peach juice or a blend (no more or the batter may burn)
1/2 cup water
3 tablespoons oil
Medium bowl and mixing bowl. Skillet or waffle iron.
Heat the skillet on medium high or the waffle iron. Brush skillet with a little oil even if using non-stick to give the batter the ability to sizzle. Waffle iron if non-stick need no oil.
Mix the first 5 dry ingredients thoroughly in a mixing bowl. Using a fork, beat the eggs and oil in a small bowl to combine. With a large wooden spoon, mix the egg mixture into the dry ingredients together with the juice and water. Stir only enough to combine…small lumps are good. If you like thinner pancakes, add a tablespoon more of water.
Pour a few tablespoons onto the hot skillet for each pancake… about 4 places evenly spaced. Batter spreads, so give enough room that they won’t touch. Follow directions for waffle iron.
Pancakes are ready to flip when the edges develop bubbles and tops begin to dry. Do not let the oil smoke, or the pancakes will get bitter and burn.
Serve hot off the griddle with a drizzle of honey and a heaping dollop of peach spread. Makes about 10.
Pickled red beets are really easy to fix, complement most other dishes, and are a quick and tasty way to get your probiotics. Unpasteurized apple cider or rice vinegar delivers lots of friendly microbes to keep our tummies in top shape and our immune systems tuned up to fight the bad bugs. Besides eating the beets, we like to sip the lovely clear juice to the last drop. Try it!
1 can plain sliced red beets
1 tablespoon unpasteurized apple cider or rice vinegar
1 tablespoon honey
Mix the vinegar and honey in the serving dish then add the beets and juice. Stir to combine.
Why pay all that money for almond milk when you can make it fresh, fresh, fresh; one-ounce serving of almonds (about 23 almonds) is an excellent source of vitamin E, magnesium and manganese, and a good source of fiber, copper, riboflavin, and phosphorus. Not to mention, every ounce has 6 grams of protein, and 12 grams of heart-healthy unsaturated fats. Now that’s a lot of nutrients for such a small package. Courtesy Almond Board of California
1 cup natural or blanched almonds
3 cups water
1 tsp. honey
Add ingredients to blender. Process at low speed for 1 minute, then 3 minutes at high speed until smooth. To remove remaining solids, strain the mixture through cheese cloth, if desired. Refrigerate.
Enjoy the unmistakeable aroma and satisfaction of freshly baked corn bread with this simple recipe you bake in just a few minutes. Delicious for breakfast… or anytime really.
1/2 cup rice flour
1/2 cup corn flour or cornmeal
1/2 teaspoon salt
1 1/2 teaspoons GF baking powder
1/4 teaspoon baking soda
1 large egg
1/4 cup oil
1/4 cup honey
1 teaspoon GF vanilla
1 tablespoon apple cider vinegar
1/3 cup milk or milk substitute
Microwave. Only use baking dishes with straight sides such as ramekins for individual servings or several larger casserole dishes about 5 inches across.
Blend dry ingredients in a mixing bowl. Blend wet ingredients in a small bowl. Using a large wooden spoon, mix the wet ingredients into the dry. Do not beat …just stir to combine evenly.
Grease the baking dishes then scrape the batter into them to fill 3/4 only. Evenly space the same size dishes in the microwave oven. Ovens vary, so the first time you make a recipe, watch its progress. To judge, stop the oven when top falls back and just as the top dries. A toothpick in the center comes out clean. All microwaved food continues to cook a bit after you take it out. Bake about 3 minutes.
Truly, this is a fragrant, delicious soup that is easy to make in about a half hour. Turns leftover rice into a highly nutritious, good-for-the-digestion meal.
3 tablespoons olive oil
1 cup sliced carrots
1/2 cup sliced celery
1/4 cup sliced onions
3 frozen fish fillets (3 oz. each), such as whitefish
24 large frozen cleaned shrimp with tails, rinsed
4 cups water
1 tablespoon rice vinegar
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon black pepper
1 can chopped clams and broth
1/8 teaspoon saffron threads
about 1/2 cup cooked rice for each serving
Large pot with lid.
Add the oil, onion, carrots, and celery to the pot. Saute vegetables until soft and just golden, about 5 minutes. Add the water, bay leaf, basil, pepper and vinegar. Bring to low boil then add the whole fish fillets (they will fall apart) and shrimp. Turn down heat and simmer for 10 minutes. Add the clams and their broth. Meanwhile, take out a few spoons of hot broth and add to the empty clam can then stir in the saffron to dissolve the threads. Stir this mixture into the soup. Cook 10 more minutes.
Place hot rice in each bowl then ladle the soup over it and serve.
Here’s a fabulous dish that’s loaded with vitamin K, as well as high quality protein, vitamin A, calcium and other minerals. Everyone will ask for more!
a lightly baked 9 inch GF pie shell
1 tablespoon extra virgin olive oil
2 cups sliced fresh mushrooms
2 cups fresh spinach leaves
1 cup grated semi-soft sheep cheese
4 large fresh eggs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup sweetened rice milk
Prepare pie shell. Here’s our recipe (makes 2 shells so you can freeze the other):
1 1/4 cup rice flour
1/4 cup millet flour
1/2 teaspoon xanthan Gum
1/2 teaspoon GFCF baking powder
1 teaspoon salt
1/2 cup non-hydrogenated shortening
2 large eggs, beaten
Blend dry ingredients – flours, xanthan gum, baking powder and salt. With a pastry blender, mix in the shortening till it resembles coarse meal. Lightly mix in the beaten eggs just until the dough pulls together. Divide dough in half and chill 10 minutes.
Roll two crusts between sheets of plastic wrap or wax paper. Peel off top sheet then place the dough over the pie plate. Remove other sheet. Prick dough in several places with a fork to prevent air pockets. Bake in a 350°F oven for about 8 minutes or until just set. Do not brown.
In a skillet, heat oil over medium heat, adding mushrooms. When mushrooms are golden on one side, turn off heat and stir in spinach. Arrange over bottom of pie shell. Sprinkle grated cheese over vegetables. Set aside.
Meanwhile, beat eggs together with a fork. Stir in seasonings and rice milk. Pour mixture evenly over cheese. Place pie in the oven and bake for 35 minutes or until center is firm.
If you have never used a pressure cooker, consider that it saves a lot of cooking time, is versatile and produces richly flavored, tender meat and conserves the broth. It is also economical. This recipe could be cooked in the oven for 3 hours, but that is a lot of heat and time.
1 tablespoon oil
2 to 2 ½ pounds beef chuck roast
1/2 teaspoon sea salt
3/4 teaspoon ground black pepper
1 medium onion, quartered
2 cups water or enough to come half way up the roast
1 tablespoon rice or apple cider vinegar
2 cups potatoes, cut into 1 inch chunks
2 cups baby carrots or carrots cleaned and cut into 2 inch pieces
¼ cup thickly sliced celery
¼ cup cornstarch or rice flour mixed into ½ cup cold water
Pressure cooker or heavy pot with tight lid.
Trim meat of visible fat then sprinkle with salt.
Meanwhile, add oil to cooker and heat over medium flame. Place meat in middle of cooker to brown it. Turn over and brown other side, adding onions. Add water and vinegar then close cooker. Adjust heat in a few minutes so valve has a slow rock. Cook 45 minutes.
Remove from heat to bring down temperature. When steam is released, remove the valve and open the lid. Add the potatoes, carrots and celery. Close the lid, replace the valve and cook for 10 minutes more. Again, remove from heat to cool down. A fast way is to place the cooker under cold water in the sink.
Alternatively, if you like soft vegetables, then put them in with the meat and cook the 45 minutes.
Remove meat and vegetables to a platter. To the cooker add the cornstarch or rice flour mixture and cook until thickened and clear. Easily serves 4 persons.
Like most seafood, this dish cooks up quickly and can easily be doubled or tripled. Mussels are a great source of important nutrients. They are rich in protein, manganese, selenium, vitamin B12, zinc, and provide lots of thiamine, riboflavin, folic acid, potassium, copper and some vitamin A.
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
¼ cup chopped onions
¼ cup chopped celery
1 cup water
1 teaspoon sea salt
2 tablespoons fresh chopped parsley
1 tablespoon fresh lemon juice
½ teaspoon black pepper, ground
2 pounds fresh, live mussels, scrubbed and rinsed
2 tablespoons chopped fresh basil
Large pot with lid.
Check the mussels to make sure they alive. Wrap them lightly against the side of the sink. They should close their shells and sound dull not hollow. If they are not already clean, scrub them under cold, running water. Pull off any beards (how they attach to rocks in the water).
Add oil, garlic and onions to a large pot with lid. Heat on stove over medium heat. When garlic is just golden, quickly stir in water, parsley, celery, salt, pepper and lemon juice. Bring to a boil then add mussels and basil. Cover with lid to steam them. When all mussels have opened, turn off heat and remove lid. Discard any mussels that fail to open.
Serve in bowl as first course for 4 or over pasta for 2 persons for dinner. Prepare choice of gluten-free pasta according to package directions. Sprinkle with grated Romano sheep cheese.
Lasagna is a dependable, much appreciated composition of gluten-free noodles, cheese and sauce that bakes in the oven for a really memorable meal. Want to add meat? Simply brown ground turkey or beef or Italian sausage removed from casing and cook it in the sauce.
Box of gluten-free lasagna noodles, cooked and drained
2 cups pasta sauce
8 oz. fresh sheep cheese (ricotta is traditional but is made from cow milk)
2 cups fresh grated melting cheese like manchego (mozzarella is traditional but is made from cow milk)
1 fresh egg
¼ cup fresh parsley, chopped
¼ teaspoon black pepper
½ cup water
1 teaspoon apple cider vinegar
¼ cup Romano (sheep) cheese, grated
Meat addition, if desired:
1 pound ground meat of choice: turkey, beef or Italian sausage removed from casings adds selenium, copper and plenty of protein.
Deep 9×13 inch glass baking dish.
Prepare the GF lasagna noodles. Cook the noodles as directed on the box, drain. Set aside.
Prepare the filling. While noodles are cooking, combine the soft cheese, melting cheese, egg and parsley in a medium bowl. Sprinkle with black pepper.
Fry the meat until browned then add the tomato sauce. Stir up the brown bits on bottom of pan and cook 15 minutes.
Assemble. Thin tomato sauce with a half cup water, add vinegar, then pour enough in a 9×13 inch glass baking dish to cover bottom. Layer noodles on bottom, then top with a third of the cheese mixture. Spoon tomato sauce over cheese and add another layer of noodles. Top with another third of cheese mixture and tomato sauce. Top with noodles and add remainder of cheese mixture and some sauce. Top with noodles and remainder of sauce to cover noodles. Sprinkle with Romano grated cheese.
Cover with lid or aluminum foil to prevent drying. Bake in oven 40 minutes at 350 degrees F, or until bubbly. Accompany with Avocado Celery Salad. Serves 4.
Stuffed potatoes make a simple, nutritious meal loaded with fiber, potassium and vitamin C. In this recipe there’s plenty of high quality protein with good fat, minerals and vitamins including that elusive vitamin D to perk you up and make you feel instantly better. Just multiply
1 large russet baking potato, scrubbed and pierced with a fork 2 tablespoons shredded sheep cheese such as Manchego
1 hard-boiled egg, mashed
1 tablespoon fresh tomato, chopped
tuna salad for 1 serving:
¼ cup canned tuna, drained
1 tablespoon gluten-free mayonnaise
1 tablespoon scallion, chopped
1 tablespoon celery, chopped
1 tablespoon green pepper, chopped (optional)
½ teaspoon horseradish mustard
salt and black pepper to taste
Oven or microwave.
Bake or microwave the potato(es).
Meanwhile make the tuna salad. Chop scallions, celery and green pepper. Add tuna, mayonnaise, mustard and pepper in a small bowl. Mix well with a fork. No mayonnaise? Substitute ½ teaspoon rice vinegar with 2 teaspoons oil beaten smooth. Stir in scallions, celery
and green peppers. Mix well.
Slice the baked potato lengthwise and squeeze the sides to mash the inside with a fork. Sprinkle with salt. Stir cheese into fluffed potato. No cheese? Add gluten-free margarine instead, then stuff in the tuna salad. Top with egg and tomato. Add black pepper and salt to taste.