Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.
Tired of eating juicy grilled burgers on a heavy, dry, flavorless gluten-free buns? This gluten-free hand-shaped bun recipe makes soft, yeasty authentic looking hamburger buns. It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.
Packaged taco seasonings and taco shells can be a source of added gluten. This gluten-free taco recipe uses a homemade taco seasoning mix and organic gluten-free taco shells. Shredded baby spinach, red onions and avocado add vitamins, minerals, healthy fatty acids add vibrant color to this healthy version of a classic favorite.
Ingredients:
•6 gluten-free hard taco shells (See tip)
•1 pound lean ground beef
•1 tablespoon olive oil Read More »
Yes you read right – I made a pizza with an unconventional main crust ingredient – cauliflower. I wanted to try this recipe as gluten free pizza crusts are so expensive to buy and they are often loaded with sugar. I also love a challenge and to try new and different things.
I never thought I would have this problem but I actually don’t have a microwave – the recipe I used for this crust has an alternative though, to steam the cauliflower. However I don’t have a steamer either (or anything that I can use as a steamer as my colander is plastic). Still desperately wanting to make this pizza I decided to use raw cauliflower. And guess what – it worked! So the crust stayed together and looked good, and the pizza tasted awesome!
I would love to say that I was clever enough to come up with this recipe by myself but I actually got it from Recipe Girl.
Ingredients
1/2 head of cauliflower
2 eggs
1 cup grated mozzarella
Salt & pepper
1/2 tsp minced garlic
1tsp dried herbs
Tomato paste or pizza sauce
Topping ingredients of your choice (I used onion, red pepper, mushroom, olives, sliced ham and more cheeese; mozarella and parmesan)
Method
Shred the cauliflower into small crumbles (either using a grater or food processor).
Preheat the oven to 450 degrees F and oil a tray very well (my pizza stuck to the bottom of my tray).
In a bowl mix the cauliflower crumbles with the eggs, mozzarella, salt & pepper, minced garlic and dried herbs.
Pat the “crust” onto the prepared tray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the oven to grill/broil.
Spread some tomato paste or pizza sauce onto your crust and then layer with your chosen topping ingredients (I fried onion, green pepper and mushrooms and placed on the pizza with sliced ham, olives and grated Parmesan and mozzarella cheese)
Place under the grill until cheese is melted and lightly browned
What unconventional meal have you recently cooked?
———————— Author Information: Petra Aitken, AustraliaPetra Aitken was diagnosed with coeliac disease in late 2009. Soon after being diagnosed she started a blog, now known as Adventurous me,gluten free, as she could not find enough information on the internet about gluten free friendly places to eat in her home city. Since the blogs beginnings it has grown to include anything that helps those with gluten allergies or those cooking for people with these allergies to create and enjoy gluten free foods.
I saw an advertisement on TV for Hellmann’s Mayonnaise with this recipe.
Whilst it sounded, let’s say interesting, I was intrigued and had to try it.
The first time I tried this recipe I bought some gluten free rice crumbs but I found them too crunchy with an almost sand type texture.
The next time I cooked this recipe I therefore made my own breadcrumbs by blending a piece of frozen gluten free bread.
It turned out really well, the chicken was very tender and it tasted awesome served with cornmeal mash (cornmeal mixed with milk and cheese) and stir fried vegetables.
Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives. Picadillo is a traditional Cuban chili. You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.
Picadillos have some spice but also sweetness. This can be served over Read More »
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
This Healthy Tuna Stuffed Avocado is stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. You can adapt the recipe as you wish. No mayo is necessary. It’s a healthy, satisfying lunch that tastes great!
I remember those extremely busy days for my husband and I back between 2010 and 2011. I mean, don’t get me wrong, we are always busy, but I mean at that time we were just so busy that sometimes we couldn’t fathom the thought of cooking.
Yes, those type days exist, even for gluten free vegans… Read More »