Recipes

These pancakes are great for breakfast. Nutritious low fat amaranth adds its rich protein, fiber, iron, calcium, and B vitamins to whole grain brown rice, eggs and applesauce for a nutrient dense breakfast that really satisfies.

Ingredients

• 1/3 cup amaranth flour
• 1/3 cup brown rice flour
• 1/3 cup white rice flour
• 1/3 cup tapioca flour or cornstarch
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon fructose or other sweetener
• 2 eggs
• 2 tablespoons oil
• 1/3 cup applesauce
• 1 cup water
• 1 teaspoon apple cider vinegar

Equipment

Skillet or griddle.

Process

Blend dry ingredients in a medium mixing bowl.  Stir in eggs, oil, vinegar, applesauce and water just until mixed.

Allow to set a few minutes, then drop 2 to 3 tablespoons onto hot greased griddle or heavy skillet. When bubbles form around the edges of the pancakes, flip over to cook other side.  Works just as well for making waffles. Serves 4. 

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!

Surprise the family with this colorful side loaded with taste, texture, and nutrition. Or make it for a healthy lunch, with or without, low-fat sour cream or substitute.

Ingredients

• 2 cups yellow (summer) squash, cubed
• 1/3 cup water
• sprinkle of salt and pepper
• 1 teaspoon cilantro, chopped
• 1 cup cooked rice (leftover)
• 1/2 cup (or more to taste) gluten-free refried beans

Equipment

Medium pot with lid.

Process

1. Wash and chop the squash into 1/2 inch cubes. 
2. Pour water into the pot and bring to boil. 
3. Add the chopped squash, salt and pepper.
4. Turn down heat to low medium and cook for 5 minutes.
5. Stir in the cooked rice, cilantro, and refried beans.
6. Cook 2 more minutes to heat through.

This old recipe is rich in flavor and appeal. It goes well with any main meat dish, salad, or sandwich.

Ingredients

• 2 cups white potatoes such as red bliss, yukon gold, or russet
• 1/2 cup celery, chopped
• 1/4 cup parsley, chopped
• 1 cup cooked Canadian bacon, sugar-free, or 4 strips of sugar-free bacon, cooked and crumbled
• 1/2 cup gluten-free mayonnaise
• 2 T unpasteurized apple cider vinegar
• 1/4 tsp. salt and 1/2 tsp. black pepper
• 1/2 tsp. celery seeds

Equipment

A large mixing bowl.

Process

1. Cooked Canadian bacon does not need preparation, just cut it into small cubes. Bacon needs to be fried and crumbled with a T of the fat for flavor.
2. Cook the potatoes in salted water until tender but not falling apart. Drain, cover the pot and keep warm.
3. Meanwhile, wash and chop the celery and parsley.  Add to pot with the potatoes. Add the vinegar, mayonnaise, salt, pepper, and celery seed. Stir in the bacon, blending all ingredients without mashing the potatoes. Serve warm in a large bowl. 

When Apple Dumplings are baking, their unmistakable aroma fills the air. Much more satisfying than apple pie, everyone is sure to appreciate them.

Ingredients

• Pastry for 2 pie shells (see below)
• 6 medium tart apples (Jonathon, Pink Lady, Winesap, Granny)
• 2/3 cup raisins
• 2/3 cup chopped walnuts (optional)
• 6 tablespoons fructose or honey
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3 teaspoons butter (optional)

Ingredients for syrup

• 2 cups apple juice
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Equipment

• 13x9x2 inch glass baking dish.

Process

1. Heat oven to 425 degrees.  Lightly grease bottom of baking dish.
2. Make the syrup: in a medium pot, mix together the apple juice, honey, 1/2 teaspoon cinnamon and clove.  Bring to boil, then turn down to low and cook 3 minutes.  Set aside.
3. Prepare the pastry dough, or see below for our recipe. Divide pastry into 6 balls, then chill.
4. Pare and core apples.  Mix together raisins, nuts, fructose or honey, 1/4 teaspoon salt, and 1 1/2 teaspoons cinnamon. Evenly fill apples with this mixture and add a half teaspoon of butter.
5. Make the dumplings.  One at a time, roll each pastry ball between 2 sheets of plastic wrap to form an 8 inch circle.  Remove the top piece of plastic and place an apple in the center of the circle.  Bring the edges of the pastry to the top of the apple to enclose it, then press to seal.   Peel away the bottom piece of plastic.  Repeat with the remaining 5 apples. Space the dumplings evenly in the baking dish and pour the syrup over each one.
6. Bake 40 minutes or until crust is golden and syrup has lightly carmelized or thickened.

Pie pastry from our recipe file:

• 1 1/4 cup white rice flour
• 1/4 cup GF millet four or sorghum flour
• 1/2 tsp xanthan gum
• 1/2 teaspoon 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. Makes 6 dumplings.

This potato salad recipe is a breeze to make, does not require cooking and tastes fantastic. You can find the recipe on the back of the 29 oz Del Monte Whole New Potatoes can or Del Monte’s website. Enjoy! Read More »

Below is a list of gluten-free items from Bell & Evans.  You can also find hundreds of recipes that can be converted to gluten-free at their website:

http://www.bellandevans.com/index.cfm?act=recipes

Thank you for contacting Bell & Evans.  In addition to our line of breaded, gluten free items, the following are also gluten free:
All fresh chicken

Fully cooked wings  – Honey BBQ and Buffalo Style

Fully cooked grilled breasts – Honey BBQ, Buffalo Style and Plain

Chicken Burgers
As we reprint packaging we are adding gluten free to all these packages.
If I can be of any other assistance, please do not hesitate to contact me.
Susan Ranck

Quality Assurance Manager

Bell & Evans Poultry

(717)865-6626

www.bellandevans.com