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Gluten Free Cooking
10 years ago

Are there any members out there who have some good ideas regarding celiac disease .. Gluten Free cooking..  

Always looking for new and better ways to prepare some of my favorite dishes with out the gluten... Just checking to see if others are in the same boat..

Thanks  Kathy  ((hugs))

 

Hi Kathy
10 years ago

Welcome to Care2 and Healthy Cooking. I see you joined just this week!

For all who are reading this and do not know what gluten free and Celiac disease is here is a short description.

Why Gluten Free? People who have gluten intolerance have a genetic disorder that is known as Celiac disease.
Celiac disease is a digestive disease which damages the small intestine, interfering with the absorption of nutrients from food. This is due to being allergic to a protein called gluten, which is found in wheat, rye, barley, and possibly oats. The symptoms are usually diarrhea, weight loss and of course malnutrition.

For years I had to eat a gluten free diet so I did develop some recipes which are also dairy and egg free.  Also there are many little tips that can help that I found by trial and error which I will post here too.  I am sure there are others in this group that will be able to add some good recipes and tips.

Gluten-free baking powder
10 years ago
1/4 cup bicarbonate soda (baking soda) 1/2 cup cream of tartar Mix well and keep in an airtight container.
FRESH FRUIT CAKE
10 years ago
(wheat, dairy & egg free)

Ingredients:
1 ½ cups fresh fruit (apples, pears, plums, or peaches)
1/3 cup vegetable oil
1/3 cup honey
3 tbsp. soya flour
1 cup oat flour
½ cup rice flour
¼ cup Potato flour
3 tbsp. baking powder
½ tsp. sea salt
1/3 – 1/2 cup water

Method:
 Chop fruit into one inch pieces.
 Steam fruit for 3 minutes.
 Blend vegetable oil, honey, and soya flour.
 Mix flour, baking powder, and sea salt in a separate bowl.
 Mix dry ingredients in with oil and honey mixture a little at a time alternating with water.
 Mix well.
 Lightly flour fruit before blending in.
 Pour batter into lightly floured and oiled cake pan 8” X8”.
 Bake at 400º F. oven for 35 to 50 minutes.
Thanks Diane
10 years ago

Thanks so much for the infomation.. every little bit helps.. You did a wonderful description of celiac disease.. One other point on this is if you don't follow the diet there are serious health conditions that "can" arise.. This is one of the main reasone for my liver transplant in 2000. It also can bring on forms of cancer in some individuals.  It is another of the autoimmune diseases that alot of people have to deal with.  I will try your fruit cake receips.. sounds quite yummy.. Hugs to all.. Live and eat healthy one day at a time..

Kathy xoxo

You are welcome Cathy
10 years ago

Oh dear you seem to have been through a lot!  I did not realize that it could get that severe.  I have a few friends that had that problem but they are totally well now so I did not know that it could progress to those states.

I do have some more recipes which I will post.  I am a little sensitive to wheat so that is why I often cook wheat free. So for clarification when you say you cannot tolerate gluten are you able to eat oats?  I did put that in the recipe above and often put it in my recipes.

If you have some good recipes I would love to see them.

9 years ago
I do have some more recipes for this folder but they have to be typed and I am quite busy for the next few days.  Any one with some healthy but tasty recipes for this lonely folder.
'Good' food is bad for some
9 years ago

Once considered a rare, physicians are now finding the disease more common. A recent study by the University of Maryland screened more than 13,000 people in 32 states and found that 1 out of 133 Americans may have celiac disease. Approximately, 2.1 million Americans currently have the disease, also known as celiac sprue or gluten sensitive enteropathy.

"The rate of diagnosis is going up in this country because physicians are becoming more aware of it," says Dr. Peter Green, director of the Celiac Disease Center at Columbia-Presbyterian Medical Center. "Physicians were taught that this disease is rare, so it could take up to 11 years for a person to get diagnosed. The most common diagnosis these people would get is irritable bowel syndrome."

Green says he sees about 10 new patients a week with celiac disease at the center, which opened two years ago at the urging of White Plains resident Sue Goldstein.

Goldstein was diagnosed with the disease in 1991 some time after discovering she had anemia. Diagnosis is confirmed after a blood test is performed and a biopsy taken from the small intestine. Goldstein subsequently found out she also had suffered bone loss as a result of the disease.

In 1992, Goldstein started the Westchester Celiac Sprue Support Group from her living room. Today, the group has swelled to more than 400 members and meets every other month at Phelps Memorial Hospital Center in Sleepy Hollow. The meetings typically include a featured speaker and vendors of gluten-free food.

Leading a gluten-free diet is difficult. Gluten can be found in such unlikely products as soy sauce, mayonnaise, chicken broth, salad dressings, lipstick and medicine. Cross-contamination from foods cooked in ovens and toasters that have had gluten-based products prepared in them is also a huge concern.

"It's not as simple as taking the croutons off a salad. You have to make a whole new salad," says Pat MacGregor, a Somers resident and support group member. "Research shows that it takes ingesting less than one-eighth of a teaspoon of flour per month to cause physical damage to the intestines."

Last year, MacGregor started the Gluten-Free Restaurant Awareness Program. Participating restaurants are provided with gluten-free-diet reference materials, meal-preparation guidelines, and sources for gluten-free foods. So far, 18 area restaurants have signed on, including Gedney's Grille in White Plains, Restaurant Luna in Mount Kisco and Maud's Tavern in Hastings-on-Hudson. MacGregor says a pilot phase for national expansion is underway.

"I had people calling me telling me they hadn't eaten out since they were diagnosed 10 years ago," says MacGregor. "This is a way to connect all of us together, so that we can travel, go out with friends, enjoy a social event without spending all the time talking to waiters and worrying."

Chris Spreitzer is thrilled at the prospect. While she herself does not have celiac disease, she has spent the last several years cooking and making sure her family follows healthy, gluten-free diets. Her cupboards are filled with various bean flours, xantham gum, potato starch and tapioca flour to make loaves of bread and other gluten-free foods.

"I call it the tower of flour power," says Chris, who chose to home school her daughters in an effort to keep gluten contamination at a minimum. "Celiac disease is a condition that affects the whole family."

There is no cure for celiac disease and no medications to treat it. The only way to avoid complications and health risks is to adhere to a gluten-free diet.

But the future does carry hope.

"There is research underway examining the patho-physiology of the immune damage that occurs in celiac disease," Green says. "Knowledge of the mechanism of the damage will allow for innovative therapies that may be able to block or prevent the damage caused by gluten."

Gluten-free diet

Persons with celiac disease must carefully monitor their diets.

Breads, cereals, pastas

What to avoid:
•Breads and baked products containing wheat, rye, triticale, barley, oats, wheat germ or bran, graham, gluten or durum flour, wheat starch, oat bran, bulgur, farina, wheat-based semolina, spelt, kamut.
• Cereals made from wheat, rye, triticale, barley, and oats; cereals with added malt extract and malt flavorings.
•Pastas made from ingredients above.
•Most crackers.

What's OK:
• Breads or bread products made from corn, rice, soy, arrowroot, or corn or potato starch; pea, potato or whole-bean flour; tapioca, sago, rice bran, cornmeal, buckwheat, millet, flax, teff, sorghum, amaranth and quinoa.
• Hot cereals made from soy, hominy, hominy grits, brown and white rice, buckwheat groats, millet, cornmeal and quinoa flakes.
•Puffed corn, rice or millet.
•Rice, rice noodles and pastas made from allowed ingredients.
•Some rice crackers and cakes, popped corn cakes made from allowed ingredients.

Meats and poultry

What to avoid:
• Any prepared with wheat, rye, oats, barley, gluten stabilizers, or fillers including some frankfurters, cold cuts, sandwich spreads, sausages and canned meats.
• Self-basting turkey.

What's OK:
•All meat, poultry, fish and shellfish.
•Eggs.
•Dry peas and beans, nuts, peanut butter, soybean.
• Cold cuts, frankfurters or sausage without fillers.


Fats, snacks, sweets, condiments, beverages

What to avoid:

http://tinyurl.com/ca5xe

9 years ago

Thank you for the posts!

I run a support group for Autism and parents always ask about the GF diet....this thread reminded me of something I take for granted...the knowledge of the diet! So many are in the shoes I was in 4 years ago... I really needed to post more info about it and this post helped me realize that! THANK YOU SO MUCH! Some days it just pops out at you with an OH YEAH!!!! lol

Have a great one!

Christine

Gluten-free banana-blueberry muffins
8 years ago
I  altered my fave recipe for muffins to be gluten free, and it turned out so good! It is also vegan.

Dry:

1 2/3 cup brown rice flour
1/3 arrowroot powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup blueberries ( I use frozen straight out of the freezer)

Wet:

Combine in blender:

6 Tablespoons olive oil
6 tablespoons maple syrup
5 bananas

Add wet to dry, and fill oiled muffin tins.

Bake at 350 deg for about 20-25 minutes.

Yum!
8 years ago

Diane, those do sound good!

Here is one of my recipes that just got typed.....I am wondering since I have not made it in a while if the quantities are correct though...loooks like a lot of honey and molasses! If anyone makes this please give some feedback.

GINGERBREAD CAKE – Wheat free

Ingredients:

1 cup vegetable oil
1 cup honey
1 cup molasses
1 cup soya flour
1 tsp. fresh ginger, grated
1/2 cup brown rice flour
1/2 cup potato flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt

Method:

  • Combine vegetable oil, honey, molasses, soya flour, and ginger in a bowl.
  • Combine flour, baking powder, cinnamon, and salt in a separate bowl.
  • Stir half of the flour mixture into the wet mixture.
  • Mix well.
  • Add water.
  • When mixed well, stir in the remaining dry ingredients.
  • Pour into an oiled, floured 8 inch square pan.
  • Bake at 400º for 35 to 50 minutes.
  • Serve with yogurt and applesauce.
I am glad to find this folder!!
8 years ago

Yes, I too have had severe digestion problems, I won't go inot detail but I think you can figure it out! Some sites that have helped me...

http://www.enzymestuff.com/rtgluten.htm

http://www.vaccinetruth.org/gluten.htm

http://www.coeliac.co.uk/coeliac_disease/default.asp

http://www.coeliac.com.au/

I may not be a "true" coeliac but boy have I noticed a difference in my digestion. Not to mention cutting out dairy. For years I would eat nothing but wheat bread and drank loads of milk, that was disaster!! Since quitting I have also noticed a change in my skin, no more cystic acne.

In other folders I know I have mentioned this book but I think it is more fitting in here... Breaking The Vicious Cycle by Elaine Gottschall(RIP) The recipes do have dairy in them but I try to omit the dairy if possible or just modify it somehow.

Stuffing(for a large bird)

2C dried white beans(navy)

1C chopped onion

1/2C chopped celery

1tsp ground sage and thyme

chopped parsley

salt and pepper to taste(I use sea salt and organic pepper)

Soak beans overnight and throw out water. Cover with fresh water and cook untill tender. Do not add salt while cooking or the beans will be tough. Drain beans. Mix the remaining ingredients and mash, season to taste and stuff that bird and roast!!

Chick Pea muffins
8 years ago
My trusty muffin recipe book has a gluten free recipe:
Wet Mix:
2 eggs
1/2 cup grated cheddar cheese
1/2 cup pumpkin puree (butternut squash is called pumpkin here)
1/2 cup diced onion
1 tbsp chopped chives
1/2 to 1 tsp curry powder (optional)
pepper & salt
Dry Mix:
1 1/2 cups chick pea flour
3 tsp wheat free baking powder (see above for recipe for this)

Preheat oven to 200C.   Grease muffin pans.   Blend the wet mix ingredients together in a bowl.   Quickly but thoroughly mix in the dry ingredients and put mix in muffin pans.   Bake at 200C for 25-30 mins. Makes 12.
7 years ago

This is a favorite folder of mine and a lovely surprise to see it added to.

Joanna and Maureen for adding good recipes. 

Joanna, I am like you, not totally intolerant when it comes to gluten but I do find that not eating it definitely makes me feel better.  So I basically do not bake with wheat at all.

Maureen, that recipe sounds so yummy and suitable for our muffin folder too.....would you repost it over there.

Carob fudge
7 years ago

I just made this today and it's really yummy. You can really play around with the recipe.

2C crispy nuts(soaked in salt water and dried in the oven on the lowest setting)

OR 2C of organic peanut butter(I like crunchy)

1C softened coconut oil

1C honey

1tsp to 1tbs vanilla(gluten free)

1C carob or chocolate powder

dreid berries or rasins are optional

I heat it up just a bit to melt the oil and honey, DO NOT COOK IT, and then place on wax paper and chill until hard.

last but not least, pig out!!

Cashew bread
7 years ago

18oz. cashew butter(@2 cups)

1/2 C coconut oil

1 1/2 tsp aluminum FREE baking soda

10 eggs(to make a little more cakey add an extra egg)

1tsp sea salt

can add 1/2 bag of frozen berries of your liking or fresh or dried, whatever

Bake at 300 degrees F for 50 minutes in 2 greased loaf pans.

To make a cake omit the salt and add 1C honey, 3/4tsp cinnamon, and/or vanilla. You can add 2 mashed bananas for banana cake, or 3/4 cup mashed butternut squash and/or ginger/cloves for spice cake. Using pecan nut butter and lots of spices resembles gingerbread. It's a very versatile recipe! You can also plit the recipe to make one loaf of bread and one cake!

7 years ago

Great recipes Joanna, especially that Carob fudge sounds like just my thing!  Would send you a star but they won't let me send you any more this week! so here is one for you

Anonymous
Allergen-Free Brownies
7 years ago
I saw this recipe being made on Martha Stewart, by a lady who owns a restaurant called Babycakes. and she makes gluten and allergy free foods. Here is one of her recipes. For some reason they are saying they are brownies but I remember her making them into tiny cupcakes, oh well i'm sure you could..
Ingredients:
  • 1/2 cup canola oil, plus more for pans
  • 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
  • 1/4 cup potato starch
  • 2 tablespoons arrowroot
  • 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup store-bought unsweetened applesauce
  • 2 tablespoons pure vanilla extract
  • 1/2 cup brewed coffee or hot water
  • 2 cups vegan gluten-free chocolate chips, such as Tropical Source
Directions:
  1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
  2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
  3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding


Found here_there are a few other gluten free recipes also. if you wanted to look around. Martha Stewart.com






Anonymous
Blogger
7 years ago
Found this interesting blog, she shares recipes and gossips about certain things. You may find this very entertaining and helpful. It's called [Gluten-Free] Goddess.
Gluten Free Cooking
7 years ago
I am having a hard time in my area finding carob fudge. Does anyone know of a good place at reasonable prices to order carob fudge. Thanks Judy C.
7 years ago
Hi Judy, Joanna has posted a wonderful Carob Fudge recipe above. It looks easy to make.
hello
7 years ago

I wanted to thank you for the topic, my mom has been diagnosed with irritable bowel disease years ago and it worsen, so I was wondering if she couldn't be allergic to gluten, I've told her we would begin a gluten free diet, I'm not allergic (not to gluten anyway) but since it is genetic, I may become intolerant in the future, no?

When can she expect to see some results?

7 years ago

Gluten Free Diets February 19, 2008 2:52 PM

I started my daughter on one. She usually has a sandwich everyday for lunch but finding edible bread is so hard. I bought a couple of different kinds (rice flour) but it tastes like cardboard. Does anyone know of a decent brand of bread to buy? Tortillas can only go so far...lol.

Thanks [ send green star]

7 years ago

Joni, I am not sure what is available where you live but I do know that I get my gluten free bread in the freezer at the health food store. 

Also, you can use rice cake and there are various crackers made of rice and rye. Which would mean that she would have to eat them separately from the filling.

Mostly people eat too much bread and it would be good to look at alternatives.

I would get her into a different regime of sending her lunch filled with little containers of finger foods like cucumbers, sugar snap peas, carrots, celery and nuts if she can eat them. The along with those things she could have a few crackers or rice cakes with nut butter on them.  Or even include a dip Dips for Vegetables or Fruits or Chips

You could make it fun by puttting in things that she likes. We have another folder which could help in that department How to get my kids to love veggies?

Lemon Almond and Polenta cake
7 years ago

225g butter 200g raw sugar(sucanat) 225g ground almonds 1 tsp vanilla essence or scrape the seeds from one vanilla pod 4 medium eggs zest of two lemons juice of one lemon 110g ground corn(as used for polenta) 1 tsp baking powder(gluten free) whip butter and sugar till light and fluffy. stir in almonds and vanilla. beat in eggs one at a time. fold in lemon, polenta and baking powder. bake at 325F for 40 mins or when a toothpick inserted in the centre comes out clean.

Chocolate and Chickpea cake
7 years ago

This is the only way i can get my eldest son to eat garbanzos! 2 cups cooked and drained chickpeas 1/2 cup fruit juice 4 large eggs at room temp. 1/2 to 1 cup raw sugar, or to taste 1/2 cup cocao powder 1/2 tsp baking powder 1/4 tsp bicarb. of soda puree chickpeas and juice till smooth. slowly fold in the eggs. combine dry ingredients and fold into chickpeas. bake for 50 mins in an 8" round tin at 350F. check with toothpick to ensure its cooked through.

7 years ago
Interesting recipes Pete especially the one with chickpeas.  With all of those eggs I am sure the cakes come out with some lightness.
Anonymous
6 years ago

Blueberry Pie

1blueberrypie.jpg picture by nancerose

2 cups whole spelt flour or (gluten flour in a ratio of 1/2 cup gluten to 7 to 8 cups spelt)
1/8 tsp nutmeg, ground
dash salt
1/2 cup cold rice milk of soymilk
1/2 cup oat flour
1/2 cup coconut oil or 1/4 cup olive oil

Preheat oven to 350 degrees F
In a medium-size bowl, combine the whole spelt flour, nutmeg, salt.

I substituted gluten flour~ 1/2 cup

Add rice milk or soymilk, oat flour and oil and stir until moistened throughout.  (Add the cold milk by the tablespoon until the dough is of even consistency)

Roll the dough into two balls.  You can chill for 1 hr.

Oil a smooth surface and rolling pin with oil.  Then roll the dough out with center until it is 1/2 inch larger than the pie plate.  (You can measure by placing the plate on top of rolled dough.)

Transfer the crust to pie plate by gently rolling the oiled rolling pin.

Or you can use an oiled spatula under the dough, toward the center.  Do this around the entire area of the crust then fold it over on itself and slide it into the pie plate, and unfold.

Add filling

Repeat the procedure with the second ball of dough to use for top crust.  Cut slits on top of crust for steam to escape.


Bake pie crust for 15 minutes, or until light brown, when the recipe calls for a baked shell.  For my oven it baked over 50 minutes, check each oven is different.    Do not overbake or crust will become too chewy

Blueberry Filling:
1 1/2 cups fresh or frozen blueberries or any other fruit
3 tbsp apple juice concentrate, sugar or honey
1/2 cup orange juice
1 tbsp cornstarch
few grains salt

Combine berries, sugar or honey and 1/4 cup orange uice in saucepan.  Bring to a boil.  Mix remaining juice in cornstarch.  Stir into berries and cook until slightly thickened.  Let cool 5 min.  Add to pie crust.  Add top layer of crust, slit top.

Bake till done.  Approx 45 min depending on oven.

Serve with yogurt for topping or of your  topping of your desire~

So...gr---ea-t~ mmmmm~good

 

Anonymous
6 years ago

Drop-Dead-Delicious Blueberry Pudding

 

1dropdeaddeliciousblueberrypudding.jpg picture by nancerose

2 cups blueberries*
2 cakes tofu, cut into 1/2-inch slices
3 tbsp agave or other sweetner (apple juice concentrate, orange juice concentrate)
1/2 tsp vanilla extract
dash cinnamon

Reserve small amount of blueberries for garnish.
In a blender, combine remaining blueberries, tofu, agave, vanilla and cinnamon, and puree for 30 - 45 seconds.

Pour into 4 dessert cups and garnish with reserved blueberies
Chill before serving

Makes 4 servings


*Note~This works well with almost any kind of fruit.  Try substituting other types of berries, pears, oranges, or mangos.  Don't be afraid to be creative!

~Enjoy~

6 years ago

Well Nance, both of those sound just my sort of desert.

6 years ago

My 6 penneth

You know I havent been diagnosed as a Coeliac however all roads sort of sent me to read up about it and now I  watch what I eat.

During my research on various health issues, I did research Coeliac disease too.

I came across some products out of Melbourne that are Gluten Free and who send all over the world or have places in the world where you can buy their products from ...failing that you can write to them. A great company too if I may say so. I tried their packet Falafels and I have to say they were delish, just like the receptionist there said. I have tried many of their gluten free range and its great. Their pastas and Spaggetti is excellent too and the no Im not a Coeliac die hard I will only eat regular foods not Coeliac some might say or cry. I have to say that you can fool em all with this product.

You can also subscribe to their wonderful magazine. Honestly it was free and now its still very cheap at $10 per 3 issues. Its a wonderful feel glossy mag that doesnt buckel when you hold it in the palm of your hand while turning the page over. Well you know ..I guess I would call me...An ...Im sold on their products kinda person. And I am. Their products are sensatonal. Take a look at their link and I am sure if you asked they might have a store not that far away from you..perhaps and you can get the products there. I love their veggie pasta too and their choc mud cake  *yum they have lots of wonderful things in packets. NO EGG, NO GLUTEN< NO ADDITIVES OR PRESERVATIVES and it just keeps on getting better. Take a look

Here is the link

www.orgran.com.au

6 years ago

Hey Annie, I could not easily find what you are talking about when going to that link.

I have found lots of wonderful rice products...like rice pasta, bread, cookies, cakes and crackers at the health food stores and even at our supermarkets as the demand grows.

6 years ago

Oh sorry Diana. I thought it would have au at the end of the URL> duh

its  www.orgran.com

Image

Orgran - The Pioneer Producer & Trusted Name

Orgran is a leading brand totally focused on health and nutrition. It was founded from sound philosophy to assist people improve their health and provide nutritional alternatives for those with special dietary requirements. For people on special diets, Orgran is an easy and convenient choice without having to read complex ingredients listings. All products are Gluten Free, Wheat Free, Dairy Free, Egg free, Yeast Free, GMO Free and Vegan.

Orgran is the pioneer producer and trusted name of natural food products in over 50 countries worldwide. The Orgran premises is one of the few plants in the world strictly dedicated to gluten free production.

Available in over 50 countries.

Outlets

http://www.orgran.com/company-information/orgran-outlets.html

 

Anonymous
6 years ago

Knowing that our friends south of the border are celebrating their Thanksgiving soon~ we can't do without pumpkin pie~

1PumpkinPie5.jpg picture by nancerose

 

Pie Crust

2 cups whole spelt flour, sifted

1/8 tsp nutmeg, ground

dash salt

1/2 cup coconut oil or 1/4 cup olive oil

1/2 cup cold rice milk or soymilk

1/2 cup oat flour

Preheat oven to 350 degrees F

In a medium-size bowl, combine the whole spelt flour, nutmeg, salt.
Add rice milk or soymilk, oat flour and oil and stir until moistened throughout.  (Add the cold milk by the tablespoon until the dough is of even consistency)
Roll the dough into two balls.  You can chill for 1 hr.
Oil a smooth surface and rolling pin with oil.  Then roll the dough out with center until it is 1/2 inch larger than the pie plate.  (You can measure by placing the plate on top of rolled dough.)
Transfer the crust to pie plate by gently rolling the oiled rolling pin.
Or you can use an oiled spatula under the dough, toward the center.  Do this around the entire area of the crust then fold it over on itself and slide it into the pie plate, and unfold.
Dairy-free, Low-fat Pumpkin Pie Serves:8 

1    1/2 packages Mori-Nu Silken Lite Tofu Firm (For firmer texture use Mori-Nu® Silken Lite Tofu Extra-Firm)   or Tofu
2 cups canned or cooked pumpkin
2/3 cup honey
1 tsp vanilla
1 tbsp. Pumpkin Pie Spice or Next 4 ingredients
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp ground cloves
1 unbaked 9" pastry crust
 

 

Pre-heat oven to 400 degrees F.

 

Blend Mori-Nu Silken Lite Tofu Firm in a food processor or blender until creamy smooth.

Add pumpkin, honey, vanilla and spices; blend well.

Pour into a 9" unbaked deep dish pie shell.

Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and Serve.

 

6 years ago

Oh Nan, that is the best healthy Pumkin Pie recipe I have seen! *pumpkin*

Sorry you have had your quoto of s from me this week.

6 years ago

I have a friend who's allergic to wheat and she is having a party and needs a wheat free cookie recipie. Does anybody have one?

6 years ago

Here is a cookie recipe I developed over the years.

.

Hermits Wheat-free

.

Ingredients:

¾ vegetable fat
4 tbsp sucanat (unprocessed brown sugar)
1 tbsp molasses
¼ tsp stevia
4 tbsp soy flour
¼ cup water
1 cup white rice flour
¾ cup brown rice flour
¼ cup potato flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¾ cup walnuts
¾ cup sultanas

.

Method:

• Preheat oven to 400f.
• Combine butter, sucanat, stevia, and molasses until creamy.
• Stir in soy flour and water
• Then mix in other flours, baking powder, salt, and spices.
• Mix in fruit and nuts.
• Drop by the spoon full on a greased baking sheet.
• Bake for 10 to 15 minutes
.

6 years ago

With the recipe above, you can make it to suit you by changing around the flavours....use dates, currants or any other dried fruit, leave out the sipices, add vanilla.  Even change around the flours; the only ones that need to ve there for keeping it stuck together is the soy and potatoe flour.

Anonymous
6 years ago

Millet & Mixed Pepper Salad

1milletgrain19.jpg picture by nancerose

Cooked millet has a texture and appearance of couscous.(Couscous is a coarsely ground semolina pasta.)

It can be sprouted for enhanced nutritional benefits and added cooked/sprouted to soups, stews or other salads.  Millet supports the function of the digestive organs and is easy to digest.  The peppers are rich in vitamin C (especially red peppers) and good source of vitamin A, acid and fibre.  Overall a good antioxidant salad.

1  3/4 oz ( 3 tbsp) whole grain millet

7  fl oz (3/4 cup) water

1/2 medium green pepper, sliced and diced

1/2 medium red pepper, sliced and diced

1/2 medium yellow pepper, sliced and diced

1/2 small red onion, sliced thinly and dicec

1 tbsp fresh mixed herbs/parsley, finely chopped

Try Spanish onions/chopped chives as alternative to red onion

Dressing:

3/4 tbsp olive oil

1/2 tbsp white wine vinegar/cidar vinegar

1/4 tsp balsamic vinegar (optional)

sea salt and freshly ground black pepper

Rinse the millet in a sieve, drain well and add to a small saucepan with the water.  Bring to the boil, cover and simmer for 14 - 17 minutes until water absorbed.

Whilst simmering the millet, prepare the vegetables, herbs and dressing. The millet may be added to the peppers, onions, herbs and dessing immediately or allowed to cool first.  Mix well and serve.

Serves 4

~Enjoy~

Anonymous
6 years ago

Roasted Buckwheat & Sardine Salad

buckwheatsalad.jpg picture by nancerose

This is a very quick, easy and nutritious snack and the mixed lentil sprouts look particularly attractive on the plate.  Sardines are a rich source of omega-3 fatty acids, calcium and vitamin D (needed for absorption of calcium in the body for proper bone mineralisation).  Buckwheat is high in fibre and protein and 'living' salad contains all the nutrients essential for health.

1 small tin sardines with bones in tomato sauce/oil

25 g (1 oz) (2 tbsp) roasted/unroasted* (natural) buckwheat

5 tbsp water

freshly ground black pepper

freshly cut salad leaves

*sprouting whole puy, and brown lentils

freshly cut mustard and cress to garnish

Heat the sardines under the grill (broiler)

Add the roasted buckwheat and water to a small saucepan and bring to the boiled.  Simmer, stirring, until all water is absorbed and grain just tender--about 4 minutes.  Season with a little pepper.  Serve hot with the sardines, salad leaves and lentil sprouts.  Garnish with mustard and cress.

Unroasted (natural) buckwheat:

Put 2 tbps in a small saucepan with 7 tbsp of water.  Bring to the boil, cover and simmer, stirring occasionally until just cooked and liquid absorbed--about 10 - 12 minutes. Unroasted (natural) buckwheat can also be sprouted.

Tinned salmon, sild, skippers, pilchards, soft, hard or cod roes are also suitable alternatives to sardines.  Try also fresh grilled (broiled) sardines drizzled with cold pressed olive oil, or other oily fish such as herring, kippers and mackerel.

 

Serves 1

*More to view sprouting puy:  ('living salad')

http://www.theshamanskitchen.com/kitchen.garden.php

 

Old fashioned and simple dessert
6 years ago

225 g (8 oz) dried prunes, cut into small pieces
0.5 dl (a little more than 3 tbsp) almonds, chopped
2 eggs
2.5 dl milk (almost 1 US cup)
2 tbsp sugar
grated zest of half a lemon

Use healthier milk than that from a cow, exchange the sugar for a better sweetener – if you like. And add spices maybe?

Beat the eggs and the milk together. Add prunes, almonds, sugar and zest. Bake in a wide ovenproof dish, 30-35 minutes in 175 C degrees (345 F degrees). Let it cool so it is not oven hot when you serve it. Eat with cream or ice cream or whatever creamy edible fluff you prefer. Serves 4-6.

Anonymous
6 years ago

Perfect Pumpkin Cake

You can use a cake pan or bread pan for this recipe

1Pumpkin20Cake.jpg picture by nancerose

2 - 2 1/2 cups honey*

2 cups cooked, mashed pumpkin

3/4 cup light, cold pressed oil

4 eggs, beaten

2 tsp vanilla

2  1/2 cups millet flour or rice flour

1/2 cup buckwheat flour, soy flour or amaranth flour

4 tsp cinnamon

4 tsp baking powder (wheat -free)

3 tbsp arrowroot powder

1 tsp sea salt

(Optional -1 cup chopped walnuts or pecans

1 cup raisins or currants)

Preheat the oven to 350 degrees F. Lightly oil and flour

 9 x 13" cake pan or 3 - 9" round cake (bread) pans.

Mix the wet ingredients together.  In separate bowl, sift the dry ingredients together.  Gradually add the dry ingredients to the wet and mix well.  The batter should be slightly thick, but pourable.  Fold in the optional ingredients.  Bake 1 hour or until the cake (bread) is lightly browned and a toothpick comes out clean

*Instead of honey, you may use 1  1/2 - 2 cups maple syrup or fruit concentrate and 1/2 - 1 cup apple juice or water, totalling 2  1/2 cups.  Instead of eggs, powdered egg substitute and the required liquid replacement may be used.

(Optional) This  cake (bread) is delicious with

Pumpkin Fluff Frosting

1 cup cooked, mashed pumpkin

3 tbsp arrowroot powder

1/2 - 2/3 cup honey or maple syrup

2 tsp vanilla flavoring

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

dash sea salt

4 egg whites, beaten stiff

Blend all the ingredients, except the egg whites, until smooth.  Gently mix the pumpkin mixture into the egg whites with a spoon or wire whisk.  Chill the frosting 1 -2 hours, then spread it on a cool cake (bread) and keep the while cake(bread) chilled until serving. 

~Enjoy~

6 years ago

Nan, you always get me wanting to come over for tea and cake.

Anonymous
6 years ago

That was some Pumpkin Cake, Diana & Friends

                                                                    ...with tea

~always welcome for more~

 

Blueberry & Pineapple Muffins

1glutenfreebluemuffin.jpg picture by nancerose

1    1/3 cups plus 1 tbsp rice flour, sieved

4 tbsp fine-medium cornmeal, sieved

2 rounded tsp gluten-free baking powder

1/2 tsp baking soda

6  1/2 tbsp dairy-free margarine (soya)

2 large eggs

1/2 cup unrefined golden caster (superfine) sugar

2 tbsp fresh orange juice and finely graded 1/2 large orange (reserved)

2 rounded tbsp soya yogurt

1/2 cup fresh pineapple (cored and trimmed weight), shredded finely and cut small

3/4 cup blueberries

Preheat the oven to 350 degrees F. 

Mix the flour, cornmeal, baking powder, and baking soda in mixing bowl.  Add the  soya margarine, eggs, sugar and juice.  Beat well. Stir in the orange rind, yogurt and pineapple.  Fold in the blueberries carefully.  Place paper cases into muffin tin and fill about 3/4 full with the mixture.  Bake in the oven for 20 - 24 minutes until golden and firmy spongy to the touch.  Leave resting in the then for 5 minutes then remove to a wire rack.  Serve warm or cold.  Eat while fresh, within 2 - 3 days.

Makes 10



This post was modified from its original form on 26 Nov, 12:37
6 years ago

Careful what you say Nance  I do travel and was in Thunderbay early this year but did not realize that you lived there. Now to think I missed out on sampling your baking. Those muffins sound

Anonymous
6 years ago

Well, Diana~seemingly those muffins are gone,  Later~anytime, call, and sample fresh ones~

 

Old-fashioned trifle

1glutenfreetrifle.jpg picture by nancerose

This recipe gives you more than just one dessert.  The individual components can be used for other desserts. The jelly can be poured into individual dishes and served with berries as a light refreshing dessert, and the custard can be served with pudding, such as Steamed Plum Pudding.  You can use vanilla bean infused verjuice syrup in place of wine or grape juice if you like.

1/2 cup sweet white wine or grape juice

100 g ( 3 1/4 oz) raspberries

125 g (4 oz) strawberries, sliced

1 qty Cinnamon Custard *

ground cinnamon, to serve

extra raspberies and strawberries

Sponge Cake

macadomia or grapeseed oil to grease

2 eggs, separated

1/3 cup caster (superfine) sugar

2/3 cup gluten-free all-purpose flour pre-mix

1  1/2 light soy milk or rice milk

3 tsp grapeseed oil

To make Sponge Cake, brush a shallow round (7 1/2) (base measurement) cake pan with oil to lightly grease.  Line the base with baking paper.

Use an electric heater to whisk egg whites in a clean bowl until soft peaks form.  Gradually add sugar and whisk for 1 minute or until thick and glossy.  Add egg yolk and whisk until just combined.

Sift flour and baking powder over egg mixture.  Pour milk and oil down inside of bowl and use a large metal spoon to fold until just combined.

Spoon mixture into prepared pan and bake at 350 degrees F for 15 minutes or until cooked when rested with a skewer.  Turn onto a wire rack and cool.

Cinnamon Custard*

Combine 2 cups soy milk and 2 in cinnamon stick in a saucepan.  Split a vanilla bean lengthwise and use a small sharp knife to scrape seeds into milk.  Add bean to milk and then bring to a simmer over medium heat.

Meanwhile, whisk 5 egg yolks, 1/4 cup caster (superfine) sugar and 1  1/2 tbsp gluten-free cornflour (cornstarch) in a heatproof bowl until smooth.  Gradually whisk in hot milk, pouring milk through a strainer.  Pour mixture into a clean saucepan and whisk over medium heat until thickened and custard begins to bubble.  Pour into a heatproof bowl and cover surface with baking paper.  Place in refrigerator until cooked.  Makes about 2  1/2 cups

Will keep, covered, in refrigerator for 2 days.

Berry Jelly

100 g (3  1/4 oz) raspberries

125 g (4 oz) strawberries, hulled

1/4 cup pure icing sugar

3  1/2 powdered gelatine

1  1/4 cups unsweetened 100% apple and blackcurant juice

To make Berry Jelly, process half the raspberries and half the strawberies with the icing sugar in a food processor or with a hand-held blender until smooth. Sprinkle gelatine over 1/2 (4 fl oz) boiling water in a small jug and whisk with a fork until completely dissolved.  Combine berry puree, gelatin mixure and apple and blackcurant juice in a jug or bowl and mix well.

Cut about three-quarters of the sponge 1 in cubes and place in a 8-cup serving bowl.  Drizzle wine or grape juice over all the

Anonymous
6 years ago

Banana Bread

The recipe makes a nourishing, soft breakfast bread. 

1BANANA.jpg picture by jumpingjill

1 tbsp golden linseeds (flax)

4  1/2 oz banana (from 1 banana)

1  3/4 cups rice flour, sieved

3  3/4  tbsp gram flour, sieved

4  1/2 tbsp dairy-free margarine

2 tsp baking soda

1/4 tsp ground cinnamon

1/4 tsp gluten-free ground mixed (pie) spice

1/3 cup plus 1/2 tbsp unrefined golden caster (superfine) sugar

1 egg

5  or just 1/2 more tbsp hot water

1/3 cup raisins ( to soften raisins let sit in hot water before use)

Preheat the oven to 350 degrees F.

Grease non-stick loaf tin.  Line the base and sides with greaseproof paper (wax paper) and grease again. Slightly grind the linseeds (flax) with a pastle and mortar.  Mash the banana on a plate until smooth.  Place the flours, and baking soda, and spices onto another plate.

Beat the dairy-free margarine and sugar in a mixing bowl until light and creamy.  Beat in the egg with 2 heaped tablespoons of the flours and spices.  Mix in the mashed banana.  Fold in the remaining flours, spieces and linseeds.  Stir in the water to make a soft, spongy dropping consistency.  Lightly fold in the raisins.  Turn immediately into the prepared tin and roughly leven the surface.  Bake in the oven for about 30 minutes until golden brown.  When tested wth a toothpick, it should come out clean to almost clean.  Leave in the time for 10 minutes.  When cool, peel away the lining paper.  To store, wrap in air tight bag.  Eat while fresh, within about 4 days, or slice thickly and freeze.

Anonymous
5 years ago

1sorghumflour.jpg picture by jumpingjill

One of the realities of gluten-free baking is that wheat flour can't be replaced with a single flour.  Instead, it takes a blend of flours--each carefully selected for its unique properities. 

To streamline the baking process as much as possible, gluten-free mixture called Carol's Flour blend that is the basis for every baked item.  You can mix up a large batch and store it in the pantry, freezer, or refrigerator so it will be ready the next time you bake.

Carol's Flour Blend

1  1/2 cups sorghum flour

1  1/2 cups potato starch or cornstarch

1 cup tapioca flour

Stir all ingredients together with a whisk. Store in a heavy-duty food storage bag or a food-qualilty plastic container.  This recipe can be doubled to make 8 cups or tripled to make 12 cups.

Storing the Flour Blend

It's important to store the flour blend in a dark, cool place, tightly sealed so it stays fresh.



This post was modified from its original form on 13 May, 11:58
hint
5 years ago

I am not allergic or sensitive to gluten but am allergic to wheat itself. Much of my diet therefore is gluten free.  One tip I have for everyone is for extending meatballs or meatloaf or hamburgers.  I use about 1 cup of potato flakes (the kind used for mashed potatoes) as the substitute for breadcrumbs per pound of meat.  I also do not use eggs for these dishes (allergic) and find that the flakes act as a good binder and have the added aspect of absorbing moisture.  This is great for meatballs when cooked in sauce, they always come out so tender.  Thankfully there are so many flour mixes readily available for baking these days I hardly ever have to mix my own.  Cookies, cakes and crusts are fairly forgiving with flour mixes, but note that using potato flour will help keep things moist and rice flour adds a crispier texture especially when deep frying.  Soy flour can have a pronounced and sometimes bitter flavour so its best used with strong flavours and works great with chocolate.  Hope this info helps others.

lasagne
5 years ago

for those who crave a good lasagne but not the gluten....
try slicing up eggplant lengthwise (about 1/8 inch thick) to create "noodles", dust them in rice flour and pan fry them in a little oil to just tender, set aside on paper towels.  Construct lasagne as normal.  I was inspired one day because of a serious craving for this dish, amazing what lasagne addiction can do to a guy.....LOL

5 years ago

Stormoak L. Good tips!  I like that lasange idea very much...

Nancy, you have given lots of good info and recipe; thank you for that as I know many find it helpful.

Anonymous
5 years ago

Pumpkin Cookies(Gluten Free)

1pumpkin-cookie-sm.jpg picture by nan_75

2 cups millet flour

1/2 cup soy flour, buckwheat flour

3 tsp baking powder (wheat free)

2 tsp cinnamon

1/2 tsp sea salt

1/2 tsp nutmeg

1/4 tsp ginger

1 - 2 cups raisins or currants (optional)

1 cup chopped nuts (optional)

1/2 cup light, cold-pressed oil

1   1/4 cup honey*

3/4 cup brown date sugar or natural ra sugar

2 eggs, beaten

1 tbsp molasses (optional)

1 - 2 tsp vanilla extract (optional)

1  1/2 cups cooked, mashed pumpkin

Preheat oven 400 - 425 degrees F.  Stir the dry ingredients into the wet.  This makes a thick but pourable batter.  Bake medium-sized cookies for 12 - 14 minutes.

*Instead of honey, you may use 1 cup maple syrup and 1/4 cup pumpkin liquid or water.  Instead of millet flour, you may use 2 cups brown rice flour, or 1 cup brown rice flour and 1 cup millet.  Egg substitutes may be used if desired.

Makes 4 - 6 dozen.

Anonymous
5 years ago

"101" Cookies (Gluten-free)

1CookieJarG.jpg picture by nan_75

1/3 cup honey or maple syrup

1/4 cup light, cold-pressed oil

1 tbsp fruit juice (apple, pear, peach, apricot, orange, papaya, etc) water or extra honey

1 tsp vanilla extract

1/3 cup flour (brown rice flour, millet flour, buckwheat flour, cassava flour, amaranth flour, quinoa flour or teff flour)

1/4 cup powdered or granulated sweetner

1/4 cup tapioca flour*

1/4 arrowroot flour*

1 tsp baking powder

1/2 - 1 tsp cinnamon

1/8 tsp sea salt

Preheat the oven to 375 degrees F.  Combine the wet ingredients thoroughly.  In a separate bowl, sift together the dry ingredients.  Add the dry ingredients to the wet and mix well.  Drop spoonfuls onto lightly oiled cookie sheets and flatten them to thickness of 1/2 ".  Bake 12 - 14 minutes and let the cookies cool on wire racks.  Store in a tin with a small crust of bread.

*Instead of 1/4 cup tapioca flour and 1/4 cup arrowroot powder, you may use 1/2 cup tapioca flour or 1/2 cup arrowroot powder. 

This basic recipe makes 1 - 1/2 dozen cookies. 

 Choose your favorite variations to create dozens or delightful treats!

Fruit-Nut Cookies

Follow the directions for 101 Cookies, above, but add:

1/4 cup raisins or currants

1/4 cup chopped walnuts or pecans

Almond Cookies

Follow the directions for 101 Cookies, above, but omit:

1 tbsp of the oil

Orange or Lemon Cookies

Follow the directions for 101 Cookies, above, but omit:

1 Tbsp fruit juice

and add:

1 tbsp orange or lemon juice

2 tbsp finely grated orange or lemon rind

1/2 - 1 tsp orange or lemon extract

Maple-Nut Cookies

Follow the directions for 101 Cookies, above but add: maple syrup rather than honey

1/2 cup chopped almonds, walnuts or pecans

1/2 cup - 1 tsp maple flavoring

2 tsp vanilla extract (additional)

the full 1 tsp cinnamon in the basic recipe

Peanut Butter Cookies

Follow the directions for 101 Cookies, above, but omit:

2 - 3 tbsp oil

and add:

1/2 cup natural peanut butter

1/4 cup raw chopped peanuts

Coconut Cookies

Follow the directions for 101 Cookies, above, but add:

1/2 - 1/3 cup shredded unsweetened coconut

1 tbsp coconut juice as the juice, if available

Carrot Raisin Cookies

Follow the directions for 101 Cookies, above, but add:

1/2  cup finely chopped carrot

1/4 cup raisins or currants

1 tbsp extra flour or powdered sweetener

the full 1 tsp cinnamon in the basic recipe

Sesame Raisin Cookies

Follow the directions for 101 Cookies, above, but add:

3/4 cup hulled sesame seeds

1/4 cup raisins or currants

5 years ago
Top 10 Gluten-Free Snacks
Healthy snacking can be a challenge if you or a loved one have a genetic sensitivity to gluten, a protein found in many grain products.
Anonymous
5 years ago

Cream of Tomato and Leek Soup

1glutenfreetomatoleek.jpg picture by nancerose_75

2 tbsp olive oil

3 leeks, white and light green parts only, cut into 1/2 inch slices

1 bulb garlic, roasted

1 carrot, chopped

1 stalk celery, chopped

1 cup vegetable stock

3 tbsp tomato paste

3 lbs Roma (plum) or beefsteak tomatoes, peeled and chopped

2 bay leaves

1 tsp dried basil

1/2 tsp salt

1/4 tsp freshly black pepper

1 cup fortified soy beverage, lactose-free milk

In a larg saucepan, heat oil over low heat.  Add leeks, roasted garlic, carrot and celery.  Cover and cook, stirring occasionally, for 10 to 12 minutes, or until tender but not brown.  Stir in vegetable stock, tomato paste, tomatoes, bay leaves, basil, salt and pepper, bring to a boil over high heat.  Reduce heat to medium-low and summer, uncoverd, for 25 to 30 minutes, or until flavors are developed.  Discard bay leaves.

Working in small batches, transfer soup to a food processor or blender and puree until smooth.

Return pureed soup to saucepan and slowly stir in soy beverage; heat over medium heat just until steaming.  Do not let boil; or soul may curdle.

Tips:

For instructions for cleaning leeks

Trim roots and wilted green ends.  Peel off tough outer layer.  Cut leeks in half lengthwise and rise under cold running water, separating the leaves so the water gets between the layers.  Trim individual leaves at the point where they start to become dark in color and course in texture--this will be higher up on the plant the closer you get to the center.

Roasting Garlic:

Cut off top of head to expose clove tips. Drizzle with 1/4 tsp olive oil and bake in a pie plate or baking dish at 375 degrees F for 15 - 20 minutes, or until fork-tender.  Let cool slightly then squeeze cloves from skins.

Peel Tomatoes:

To  completely immerse tomatoes in boiling water about 15 seconds and then quickly in cold water, to loosen and easily remove skin.

Nutritional Value per serving

calories 139, fat 5 g, saturated fat 0g, cholesterol 0 mg, sodium 649 mg, carbohydrate 20 g, fiber 4 g, protein 3 g, calicum 91 mg, iron 3 mg

is it possible..
5 years ago

..to outgrow celiac disease through proper nutrition, or just with time?

Or is it only something that can be managed, once you're diagnosed?

5 years ago

Anne, I know some who have almost outgrown celiac disease through proper nutrition bt no one with just time.

For most it can easily be managed with a good diet.

Anonymous
5 years ago

Ginger Cookies

Taste can be a powerful memory trigger.   Good even for Thanksgiving.   Their spices remind of holiday cheer, brightly lit fireplaces, and gentle snowfalls.  Even great for Christmas.  These do not spread.

IMGP1071.jpg picture by nancerose_75

2  1/2 cups almond flour

2 tsp ground cinnamon

1  1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

1/2 cup butter, softened or partially melted

1/3 cup honey

1 egg

1 tsp vanilla

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

Combine the almond flour, cinnamon, ginger, cloves and salt in a large bowl.

In another bowl, add the butter, honey, egg, and vanilla and combine well.

Flatten 2 tbsp balls of dough between the palms of your hands until each cookie is 1/4 inch thick.  Place on the prepared baking sheet.

Bake until starting to brown, about 12 to 15 minutes.  Let cool before serving.

Shaped Holiday Cookies

You can make shaped holiday cookies with this dough using a cookie cutter.  Simply place the cookie cuter ona baking sheet lined with parchment paper and spoon some of the dough into the cookie cutter.  Press the dough down with your fingers until it is spread evenly and about 3/4 inch thick.  Lift the cookie cutter and repeat until the baking sheet is filled.

5 years ago

Nancy, those cookies sound good.

I was just saying a few days ago that it would be good to start Christmas baking at the beginning of November....and I was thinking of what to make with all those cookie cutters that my mother gave me that were the ones she made us cookies with when we were children.  I am going to try these...thank you!

Anonymous
5 years ago

Hi~Diana~Yes, they were good...all gone now, I shared them with company, they certainly enjoyed it, as I did.

Caramelized Peppers and Onions with Pasta
1pasta.jpg picture by nancerose_75


Enjoy this colorful, tasty, modern spin on traditional Italian peppers and onions. Just add cooked meat or seafood to complete the meal.

9 - to 10 - inch skillet, 2 inches deep

2 tbsp extra-virgin olive oil

3 red bell peppers, cut into 1/4-inch slices

3 cloves garlic, minced

2 vidalia or other sweet onions, thinly sliced

1 tsp liquid honey

1/4 cup snipped fresh parsley

2 tbsp snipped fresh oregano

1/4 cup balsamic vinegar

Sea salt and freshly ground black pepper

2 cups GF pasta

In a large nonstick skillet, heat olive oil, over low heat. Add peppers, garlic, onions and honey, cover and cook stirring occasionally, for 15 to 20 minutes, or until tender and deep golden brown. Remove from heat and stir in parsley, oregano and vinegar. Season to taste with salt and pepper.

Meanwhile, cook pasta according to the package directions or just until tender. Drain well. Toss with caramelized peppers and onions.

Tip: Don't rust this dish--the more the vegetables caramelized, the deeper the flavor.

You can use rice fusili for pasta, but you can use any kind you like.

Variation:

To turn this recipe into a complete entree, add a protein (such as two 6 oz cans of tuna, drained or 12 oz cooked sliced GF Italian sausage) when tossing vegetables with pasts.

~Enjoy~

Nutritional Value:

Calories 237, Fat, total 4 g, Fat, saturated 1g. Cholesterol 0 mg, Sodium 29 mg, Carbohydrate 47 g, Fiber 3 g, Protein 5 g, Calcium 67 mg, Iron 2 mg

3 years ago

All of my cooking is gluten free.

Love to see more of your recipes here as I know there are more and more people realizing that they need to eat gluten free food

3 years ago

I am excited to be creating a Gluten Free ebook! If you have any of your own recipes you would like me to add please let me know by adding them here and saying you would like it to be in my ebook. I will give you credit and a discount price for the book. What should I call it?

3 years ago

Gluten-Free Tabouli
The bulgur in regular tabouli is cooked and made of wheat...this tabouli is gluten-free, wheat-free and enzyme rich.

...........................................

Tabouli
- 1 cup hempseed
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh spearmint
- 2 tomatoes, chopped
- 1 cucumber, chopped
- juice of 1 lemon juice
- 1 cup hempseed
- 1/4 cup hempseed oil
- 1/2 teaspoon salt
Put them all together in a big bowl and mix 
Chill before serving for 1/2 hour. (Serves 4-6)
Tabouli Salad is a great way to use colourful antioxidant rich fresh produce.  Hemp can provide omega 3s, protein and vitamin E. The hempseed oil adds a lovely richness that might even win over olive oil aficionados. There is no THC in the hempseed or oil.
For those of you that have never tried Hempseed (Cannabis sativa), it is ...one of the oldest cultivated plants on the planet. Hempseed is really akin to a nutrient dense grain, though it contains no gluten and is not in the Poaceae (Grass) Family that grains like wheat, rye, barley, spelt and kamut fall into. Hempseeds can be useful in special diets where people have intolerances to dairy, soy, corn and gluten, as it is easily tolerated and digestible. Hempseed’s flavour is sweet and mild and somewhere between a sunflower seed and pine nut.
Hempseed is the highest source of vegetable protein, next to soy, yet easier to digest and unlikely to cause allergic reactions and is not from genetically modified plants, which is common with soy and corn. Hempseed, unlike soybeans are free of the anti-nutrient factor trypsin inhibitors, which impair protein assimilation and oligosaccharides, and can cause gas.

......................................................................
Visit Nutivakitchen.com or check out
The HempNut Health and Cookbook.
......................................................................
This post was adapted from an article by
Brigitte Mars in Care2 Healthy Living

Anonymous
3 years ago

Wow Jenny! Thank you so much for posting your Tabouleh recipe. I've been waiting and waiting for the local organics market to have organic brown bulgur wheat again, and never thought to use Hemp instead, which they happen to have an abundance of! Awesome idea

3 years ago

I'm glad the recipe came in useful for you Elaine.
I don't have access to any hemp yet... keeping fingers crossed.

3 years ago
Diana, I'm delighted to read that you're working on a gluten-free e-book. I look forward to it!
I don't have any recipes of my own, but I'll try to keep the ideas coming in when I come across them.
................................
I rely mostly on vegetarian gluten-free products and meals-on-wheels, due to physical challenges.
Tasty Bites include gluten-free vegetarian among their range of meals. I haven't heard anything bad about them, yet I use them to spice up steamed vegetables and soups when I have more energy. Some of the meals are ok cold with salad leaves and organic corn chips or rice cakes... either plain or with a little yogurt or cottage cheese.
Gluten and dairy free rice pudding
3 years ago
Gluten and dairy free rice pudding (from Liver Doctor Health News)
Serves 4
------------------------------------------
Ingredients
-1 cup uncooked arborio rice
-1 cup almond milk
-1/2 cup dried cranberries or cherries
-4 fresh dates, chopped
-1/2 cup chopped roasted pecans
-1 teaspoon vanilla extract
------------------------------------------
Method
Cook the arborio rice in a pot on the stove according to packet directions. Leave the rice in the pot you cooked it and add almond milk plus all remaining ingredients. Stir over gentle heat for 10 minutes or until it reaches the desired consistency. You can keep left overs in the fridge and have some for breakfast the next morning.
------------------------------------------
Best wishes for your good health,
Sandra Cabot MD and Margaret Jasinska ND [link]
3 years ago

Thank you Jenny for the great yummy additions.

2 years ago

Bob's Redmill has some gluten-free flours. I wanted to try them since the regular flour is supposed to irritate IBS. Something I can't find anywhere and they say you need to buy separately is Xantham Gum. I've checked Walmart and other local stores with no luck at all. Anyways, I want to make bread that I can eat easily that is gluten free.

Gluten Free Cooking
2 years ago

I have never tried Glutan Free cooking but after reading these recipes I am going to give some of them a try. Thanks to all for posting them.

1 year ago

9 Dangers of Gluten-Free Products

The mainstream gluten-free diet can actually be making you fat and unhealthy! This is the conclusion I have found in my extensive research over the past two years. 

Yes, if you are celiac or gluten intolerant (also known as having a gluten sensitivity), you do have to go gluten free. Unfortunately, most of the recipes and products available, although they don’t have gluten in them, are NOT healthy for different factors, so you may end up with different problems.

Most people who go gluten-free feel much better right away. I would like to suggest that these people choose to eat BOTH gluten-free AND healthy!


I, personally, was highly gluten sensitive, which I have overcome.  Some of my comments will be directed at this situation.

Gluten Intolerance is Growing:

  • One in every 133 people of the western population is suffering from celiac disease and the University of Chicago Celiac Disease Center estimates 97% of those with Celiac Disease remain undiagnosed. Wow! In our own testing we find that over 80% of the people we test are gluten sensitive
  • Diagnosis of celiac disease is not easy.  It is expensive and you need to first have a positive antibody blood test then be confirmed by an intestinal biopsy by a Gastroenterologist in a hospital costing $2,000 – $5,000.
  • “Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn’t just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.”   CBS News
  • Wheat is not the way it used to be. Scientists began cross-breeding wheat to make hardier, shorter and better-growing plants in the 1950s. It seems that the gluten in wheat may have been altered contributing to ‘gluten sensitivity.’ There are now 25,000 types of wheat.

For more information on Celiac disease, visit the official website of the Celiac Disease Foundation. According to studies, gluten intolerance is four times more common today than it was in the 1950s.  Click here for a test if you are gluten intolerant.

Study Confirms that Mainstream Gluten-Free Diet is Fattening

Most of the people suffering from celiac disease (gluten intolerance) who follow a gluten-free diet gained weight according the University of Chicago Celiac Disease Center report in a study with 188 patients on gluten-free diets. 81% had gained weight and over 40% had a BMI (body mass index) in the “overweight” range of greater than 25 after two years on the diet.

Next page: the 9 Problems with Mainstream Gluten-Free Products and Recipes.

Read more: http://www.care2.com/greenliving/9-dangers-of-gluten-free-products.html#ixzz2CsaRMIDF

1 year ago

9 Healthy Gluten-Free Flours

9 Healthy Gluten-Free Flours

Baking with gluten-free flours can be tricky, but it is worth it. Imagine eating sinfully delicious desserts that are also healthy for you!


When you are just eating gluten-free whole grains, it is relatively simple. You can just throw some rice or millet in a pot, and with a little variation on the amount of water, you can get a pretty good meal.

Once you get into baking though, it’s a whole new level of complexity and precision to get that perfect cookie or cake. You can’t just substitute your favorite regular wheat recipe with rice flour for example. It just won’t work out. I often feel like a chemist in the kitchen fine tuning gluten-free recipes.


The first step is to have the proper flours. To keep it simple I have limited this list to a small handful of my favorites. I was extremely sensitive to gluten so I have been cooking and baking gluten-free for almost 20 years.


All my recipes are also 100% white sugar free and 100% unhealthy starch free. Many of the common gluten-free recipes and products are loaded with sugar and starch and that is definitely not healthy.


The healthy ones I like and use for specific reasons include:


Grains

Brown Rice Four

  • Adds fiber and nutrition
  • Assists in weight loss, helps reduce cholesterol and balances energy
  • Add somewhat dry gritty crumbly texture
  • Low cost (Read Brown Rice vs White: Benefits and Cautions)

White Rice Flour

  • Use for shortbread and pastries
  • Add lightness and texture
  • Add somewhat dry gritty crumbly texture
  • Works best when combined with high protein flours to balance texture and build structure

Caution: Use only small amounts as it has less nutrition than brown and tends to be starchy.


More healthy flours on the next page!Read more: http://www.care2.com/greenliving/9-healthy-gluten-free-flours.html#ixzz2CsfAnWNP

gluten free cooking
1 year ago

I finally read "Wheat Belly"  and must say it is an extremely well written and researched book on celiac and gluten sensitivity. It's so well written I would be willing to BET that it was ghost writen.

I haven't gotten to his recipes yet but the beginning of the book gives a pretty convincing arguement that wheat is the major cause of a host of rising problems including obesity, diabetes, pain, you name it.

There have been many weight loss books that hit the best seller list but this one I think will not just be another fad.