Gluten Free Recipes

Allergic Living is a magazine and website for people dealing with serious food allergies, celiac disease and environmental allergies. The magazine features great gluten-free recipes and covers articles on celiac disease, as well as regular columns including:

- Ask the Celiac Expert with Shelley Case, RD, author of Gluten-Free Diet

- Gluten-Free Girl by Shauna James Ahern

- Allergy Shots – food and product reviews

 

AllergicLiving.com offers a popular forum to help those living with serious allergies meet and share experiences, resources and advice. A relevant forum subject is available at http://www.allergicliving.com/forum/viewforum.php?f=6.

Some articles available on the website include:

-         Hard to Swallow

-         Gluten-free Barbecue Tips

-         Etc.

Sweet Potato Salad
         

Healthy food with the random contents of my fridge.  This is good either warm or cold. -- posted by D Rusak
         

http://www.recipezaar.com/374282
         

I found this recipe online and I'm waiting for some cinnamon infused vodka to hurry up and get ready for this drink. I haven't tried the drink yet but since I love cinnamon, chocolate and coffee, I think that I'll probably like this drink. I hope that you do too. Cheers! -- posted by Chicagopm

Salade Niçoise , originated in the Côte d’Azur region of France along the Mediterranean; a land who’s good olives, plentiful seafood and sunny climate are well represented in this vibrant salad. Named after its city of origin, Nice (pronounced like niece), Salade Niçoise typically includes tuna, haricots vert, tomatoes, olives and eggs, but it’s another one of those dishes where depending on who you ask and what country you happen to be in, you’ll get a different list of ingredients every time

Octopus in Ranchero Sauce
         

This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print.  It's hands down my favorite octopus recipe.  It seems like a lot of work the first time you make it, but trust me, this will blow your mind.  Even the most squeamish folks I know love it. -- posted by Zeke Koch
         

http://www.recipezaar.com/374192
         

Crustless Vegetable Quiche (Gluten Free)
         

I absolutely love quiche.  But not for breakfast, I like it for dinner.  Loaded with veggies and goat cheese.  I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile.  This quiche is crustless and it's good that way.  Of course, you could bake it in a crust if crust is a must for you.  I use a pirex pi...

The other night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman's chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well). http://www.elanaspantry.com/raw-kale-shiitake-salad/ -- posted by Elana's Pantry

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce. -- posted by Tiny_Toodles

The perfect summertime weekday meal. Fire up the grill, throw on some pork chops & apricots (yes the apricots) and away we go! This is from the Northwest Essentials Cookbook. My 3-year old cleaned his plate eating this tonight, as did my husband... so I figured it was time to post this. -- posted by Janice Y

Easy and Delicious Banana Oatmeal Bread 

 

Gluten Free Oatmeal Banana Bread

 

 

As I was breazing through my kitchen last night I realized that I was about to let 3 bananas that were just about rotten enough go to waste and I thought it may be a good idea to test my culinary skills and whip up some banana bread, gluten free of course. The secret to making it taste like normal people food? (which by the way I dont even remember what real bread tastes like) OATMEAL! An amazing subsitute for for gluten and another great way to stableize the bread. So here is my made up, yet successful recipe for you all. 

1 cup of gluten free all purpose flour 

1 tsp of Xanathan Gum (this always helps) 

1/3 cup butter 

3 ripe bananas 

1 egg 

2/3  cup of oatmeal (not quick cooking oats) MAKE SURE OATS ARE GLUTEN FREE**** (Bob’s Red Mill makes them) 

1 cup sugar 

2 tsp baking powder 

1/2 tsp of salt 

I would also reccomend a pinch of vanilla and next time I am adding chopped up dates as well. This recipe is great because you can really just throw in anything you want, nuts, dried fruit, etc. 

 

Combine eggs, sugar, butter, vanilla. Then add the mashed up bananas.

Add baking powder and salt and then the oatmeal and the flour. 

Spread into greased loaf pan and bake at 350 degrees. 

 

Pre heat over to 350 degreees and cook for 45 minutes or until a toothpicks comes out clean when stuck in the center. Remove loaf from pan and let cool on a rack with a tea towel over top for 5 minutes before slicing. ENJOY! This recipe is EASY and quick to make and is a great snack to have around.

~~By InsightAnalytical-GRL I follow an “interesting” diet and was looking for some way to avoid “light mayo” and all the junk that it contains. (I don’t eat eggs, so I don’t eat “real” mayo, even organic, and I avoid soy products as well. I did some hunting and found a great blog called “One Frugal Foodie” which is full of non-dairy recipes as well as recipes that are vegan, gluten-free and food allergy-friendly and which also focuses on VALUE, which we are all looking for today as the econo

~~By InsightAnalytical-GRL

I follow an “interesting” diet and was looking for some way to avoid “light mayo” and all the junk that it contains. (I don’t eat eggs, so I don’t eat “real” mayo, even organic, and I avoid soy products as well.

I did some hunting and found a great blog called “One Frugal Foodie” which is full of non-dairy recipes as well as recipes that are vegan, gluten-free and food allergy-friendly and which also focuses on VALUE, which we are all looking for today as the economy struggles. (Blog has a subtitle: Eating Well Should Not Be Expensive.)

The site also has a great blogroll.

So, if you want to eat well and not break the bank, check out:

http://www.onefrugalfoodie.com/

Dan and I have always liked dolmades, those delectable grape leaves stuffed with rice and herbs that figure prominently in Mediterranean cuisine. We have only had dolmades at restaurants or from a pricey can from the grocery aisle, but when I saw instructions for preserving grape leaves on Kalofagas and Foodycat I bookmarked this information and stored it away until the wild grapevines that encircle our pool fence were springing forth once more.



It was a project which took the better part of a hot, sunny morning (I did prune back the grape vines at the same time as I harvested my grape leaves) but finding unblemished leaves free of bird poop and beetle chomps was a task, as was finding the correct sized leaves. My web friends advised picking leaves where the center portion was about the same size as one's palm. If you harvest leaves from a friend or public spot, do be sure to inquire if the leaves are also pesticide-free.

I followed Kalofagas' instructions, but used 6 quart-sized canning jars as I wasn't sure what "medium" Mason jars were and found I needed to prepare 50% more hot brine to fill my jars. A couple of my jars didn't seal so I tucked them into the refrigerator since I wanted to make a couple of batches of dolmades within the week. I also liked his recipe for baking the dolmades rather than trying my hand at sauteeing them (less opportunity for stuffing leakage) so that was my course of action.

I made one batch of Kalofagas recipe with sauteed ground beef (I'll bet ground lamb would be amazing too) and one batch without meat. Both came out of the oven perfectly tender and delectable, although they were a little more salty than I prefer, so I would leave out seasoning the filling with additional salt next time. We liked them so much that I plan to cook up another batch and trot them out this weekend when we have guests.



Having these jars of brined leaves in the pantry seems so luxurious now. I can whip up a batch of dolmades easily if I have leftover cooked rice and then throw them in the oven for an hour to steam away. Thank you Foodycat and Kalofagas for such tempting and easy to follow culinary advice!

This adventure in harvesting, preserving and cooking with wild grape leaves is being sent in to Weekend Herb Blogging #190, which is being hosted by Laurie of Mediterranean Cooking in Alaska. I'm sure Laurie is familiar with stuffed grape leaves but they were a new and exciting exploration for me. Weekend Herb Blogging is a weekly blog event that highlights fruits, vegetables and herbs and is permanently headquartered at Cook (Almost) Anything At Least Once. I always learn something new and usually bookmark a few more recipes to try with WHB, so be sure to check out the roundup after the Sunday deadline.

Coriander,lemon and Chilli Paste
         

I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge. -- posted by Andre The Giant
         

http://www.recipezaar.com/37407...

This recipe leaves out potatoes so you can count on this for a low-calorie delicious lunch. Use homegrown if poss! You could swap the butter for low-calorie cooking oil but the flavour is never the same. -- posted by Eydis

This is basically a marinade to provide flavor to the chicken. I use the chicken in three ways to mix it up alttle. One, serve the chicken as the main course; Two, cut the chicken into strips and use in any salad; Three, pound the chicken before marinding, grill and use for chicken sandwiches. -- posted by King Jay II

Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if desired. Served with a side dish of pizza sauce and a crisp green salad, this chewy, crunchy, cheesy alternative hit the spot! -- posted by Chef #510362

Chocolate Crinkles (Gluten-Free)
         

From here: http://friedlieke-kookt.blogspot.com/2009/05/chocolate-crinkles-gf.html Look scrumptious. Yield is a guess. -- posted by Andrew Mollmann
         

http://www.recipezaar.com/373947
         

These gluten-free chocolate chip scones with cinnamon sugar topping are delicious with a piping hot cup of coffee. Adapted from JoyOfBaking.com. -- posted by April in DE

Tonight I had chicken on the menu and wanted to make chicken fingers out of the chicken, but didn’t really want to deep fry or even pan fry them.  I didn’t have any breadcrumbs, but did have Rice Chex and had seen that people had suggested using those in place of breadcrumbs.  I decided to give it a try. 

4 chicken breasts

My breading mix:

1.5 cups of crushed Rice Chex cereal

1/2 cup parmesan cheese

1 tsp garlic powder

1/2 tsp basil

1/2 tsp oregano

Liquid for dipping:

2 egg whites

1/2 cup to 1 cup of milk

Method:

Heat oven to 350 or 375.  Cut chicken breasts into strips.  Crush cereal & mix the rest of breading mixture together in a large ziplock bag or bowl.  Dip chicken strips in milk/egg mixture and then roll around, toss, shake & shimmy them in the breading mixture.  Place them on a baking sheet.  **I used a baking sheet that was covered in foil, then placed cooling racks on top & sprayed with Pam.  I did this so that the chicken fingers would not get soggy when cooking.  Repeat until finished.  Bake for 15-25 minutes, keeping a close eye.  The thicker your strips, the longer it will take to cook through.  You may broil on low at the end to brown up a bit if need be, then flip & do the same.  I would say 1-2 min. max. 

I served these with sweet potato hash browns & corn on the cob.  The kids & Aaron absolutely raved about these!  They said they tasted just like Wendy’s chicken nuggets (not sure if that is a compliment or not ).  I will say that Jon & Aaron were using dipping sauces from Wendy’s that Hannah didn’t use the other day, so maybe that is why.  LOL!  I didn’t get a picture because they literally ate them faster than I could plate them up.  Jon has requested that we have these again tomorrow night!  LOL!  Maybe not that soon, but definitely a weekly menu item. 

LiveJournal Tags: main course,chicken,gluten-free