Gluten-Free Foods and Recipes

a reply to: Benevolent Heretic

I knew you'd show up in this thread sooner or later, as I saw you were GF in other threads.

I"ll have to try the quinoa pasta...for those times I just have to have pasta. Any particular brand?

I try to be as low carb as possible, but if I don't cave now and then.....I fall off. I need to be careful though, as I crave carbs a lot.

For a whole month I was dairy free, 98% wheat free and very low sugar.
The dairy was actually pretty easy to do.
The sugar: I needed some dessert...and found dairy free SO DELICIOUS ice cream bars. They did have some wheat in the cookie part, but not enough to affect me. No sugar cravings, not even for chocolate.
I've heard that the things you crave the most, are the ones you have problems with....and it must be true....I could eat a whole bowl of hot buttered wheat pasta right now.

My one snack was dry-roasted, lightly salted almonds.....it really helped.

a reply to: DontTreadOnMe
I went gluten free in May, and I love it. I recommend the website "Eat Clean, Pi$$ Glitter" for recipes.

I don't like most gluten free breads, etc., so I just skip them. We made "pizza rolls" by stuffing mini bell peppers with pepperoni and mozzarella and baking them at 400°. For my stuffed pasta shells recipe, I use eggplant or tomato to be the shell. I make a mean Mac and cheese with Broccoli instead of mac. Anything you like in a sandwich can be made into a salad, pretty much.

I've lost 24 lbs, my husband has lost 10, and I enjoy cooking more now.

originally posted by: Look2theSacredHeart
a reply to: DontTreadOnMe
I went gluten free in May, and I love it. I recommend the website "Eat Clean, Pi$$ Glitter" for recipes.

I don't like most gluten free breads, etc., so I just skip them. We made "pizza rolls" by stuffing mini bell peppers with pepperoni and mozzarella and baking them at 400°. For my stuffed pasta shells recipe, I use eggplant or tomato to be the shell. I make a mean Mac and cheese with Broccoli instead of mac. Anything you like in a sandwich can be made into a salad, pretty much.

I've lost 24 lbs, my husband has lost 10, and I enjoy cooking more now.

Here's another fun one you may enjoy: stuffed pumpkin/squash, aka King Louis (the Something Number from France):

Cut the top off like a halloween jack-o-lantern so you can put the top back on when being baked.

1. Set the over for baking and preheat, around 350F because we don't want the heat too burn the squash skin

2. Scoop out the inside seeds and innards of the squash/pumpkin. Plant and/or give to your chickens for food, or bake them as food for yourself on the side.

3. Treat the pumpkin/squash as a large bowl to make layers of ingredients on the inside. Layer with your choice of meats (smaller pieces the better), and cheese(s), some layer of veggies, a layer of cream, etc.

4. Bake once assembled. Time depends on the squash size and interiors. Pre-cooked or partially cooked stuffing makes this faster.

5. Once baked enough so the squash/pumpkin is cooked and has more of a blackened skin and everything is soft, then use a tool to stir it all around, including the squash flesh. Try not to break the skin.

6. Serve and enjoy =)

a reply to: Philippines
Sounds amazing! Thank you!

Oh, I almost forgot: instead of beer, find a dry apple cider (or make your own.) I don't like wine, so this is a solution for summer barbecues when a cold one is mandatory.

There are glutein free beer, Laitilan Kukko glutein free beer and they are going to import it to US too.
Kukko

Finnish gluten-free Kukko (“rooster”) beer is set to be exported to the US after local brewer Laitilan Wirvoitusjuomatehdas signed a contract with Good Life Imports, a company that specialises in bringing European products to the American market. The idea for the partnership first came to Good Life Imports' Jason Dyer and Mikko Mäkinen when they worked together at Nokia's R&D centre in San Diego. “Jason’s a coeliac and he had run into Kukko beers while travelling to Finland,” Mäkinen recalls. “Whenever someone went to Finland we had to bring Kukko beer back to San Diego for him. There are now some gluten-free beers out there but none of them are as good from a taste perspective as Kukko.” The duo are in the process of finalising US paperwork that will see the first shipment of beer being sent at the end of the year, and available on shelves in Texas and California in early 2016.

According to Hubby its tastes like real beer.. he could not know the difference.
Very popular beer in Finland

a reply to: DontTreadOnMe

My best friend has GI.
We eat a lot of rice and chicken when we do meals.
Those rice crackers and the rice bread ARE gross and waaaay more expensive to buy.

When we plan meals its a chore trying to find things that he can eat.
We did pork chops and sausage on the bbq last week with potato salad and vinerolls (which I hate ewww) and i had to read every ingredient to make sure he could handle the bbq sauce.
I feel for you because gluten free stuff costs way more.

Meat,veg,seafood and rice with some spices is how i have had to learn to roll when cooking a meal with my buddy and it made me a better cook having to improvise like that.

originally posted by: DontTreadOnMe
a reply to: jude11

I'll check those links...and since you're into factoids.....if 99% of celiacs are North American....can we go one step further and make the connection to GMO wheat?
I read a member here say they went to Europe and could eat the bread there....no problem.

Don't know about that but a poplular book I just read "Grain Brain" by Dr. David Perlmutter makes the connection with amount of gluten grains we use in our food. Apparently it's a new development and historically (and I'm talking a thousand and more years here) humans didn't use gluten grains very much.

I've heard (hear-say from articles I've read and such) that it is the 'varieties' that are used in the US and that European strains are not so 'triggering' to sensitive people. There is even a bakery in San Franciso that uses all imported grains and is widely popular.

Dr. Perlmutters work, and it's a wonderful read - look him up on You Tube as well - suggests that gluten grains and complex carbs (starches) are large contributors to brain degredation at all ages and the single biggest contributor to Alzeimhers.

I have a young friend who is diabetic and having trouble with changing his diet to keep his glucose levels fairly low and level, the best thing he has done is get 90% of the gluten out of his diet. The 'bread' is worse on his glucose levels then a soda.

Will post coconut flour biscuits recipe after take daughter to school plus some other recipes. Other people have posted some great stuff too thanks y'all .

a reply to: DontTreadOnMe A recipe my husband invented: smear cream cheese or chevre goat cheese on raw strips of bacon. Wrap bacon barberpole style around asparagus spears. Bake at 375° until bacon seared to your liking, about 15 or 20 minutes. So good. You can also stuff jalapenos with cream cheese, wrap with bacon, and bake at same temp and time.

Hey we had a tv show that ran for a few season, it was a baking competition where about 8 people from home background rather than bakers competed for best home baker, my mums friend won one season and all her recipes were gluten free and dairy free. Anyway.........

I got this coconut flour biscuit recipe by google coconut flour. Admittedly they are soft kind of biscuit rather than the crunchy kind. And coconut flour does expand so you don't need to use the same quantity as wheat flour.

I also added some extra stuff from the original recipe which I will add a * symbol next to, and the other day I added peanut butter and Nutella.

1 tablespoon of generic gluten free baking mix *
1 tablespoon of corn meal * non gmo
1/3 cup of coconut flour
5 tablespoons or 80 grams butter (softened not melted) original recipe says you can use firm coconut oil.
4 eggs
2 tablespoons sugar
Dash of salt
1/2 teaspoon of gluten free baking powder.

Put all ingredients in a bowl ( I use my kitchen whizz) good to let mix sit for a while and mix again as the coconut flour expands.
The mixture is quite wet so spoon onto greased baking paper and bake in a pre heated oven about 204 degrees celesius for about 8 min depends on your oven.

I also make a great rice based pizza crust thing, cold cooked rice mixed with an egg and herbs of your choice a grated onion and some gluten free flour could try coconut, mix and push into a tray and bake before adding toppings.

My youngest daughter says that me and her older sister are gluten free and she and my husband are glute.
Good luck on your journey and remeber Google is your friend for recipes and it takes a lot of trial and error to cook great stuff.

a reply to: Cloudbuster

Thanks, looks pretty simple.....why the additions of cornmeal and GF baking mix??
About how many does it make?

I added the extra flours as it seemed a bit wet maybe add one less egg instead. I have been making the biscuits by using a heaped tablespoon full, so makes about twenty but you could make them bigger with the result being less biscuits. Oh and just remembered these amazing amazing desert things not sure of the amounts used but here's the basic recipe.
The bottom part about 5cm round and 1cm thick made of dates, almonds and cashew nuts all blended smooth, I guess roll into a sausage and cool in fridge then cut into rounds, then the top was blended cashew nuts coconut flour and coconut oil blended up a piped onto date base, they looked like little cupcake kinda things so delicious, served chilled. a reply to: DontTreadOnMe

Okay, a recipe...form yesterday's dinner....veggie amounts are approximate......

Asparagus and Mushroom Quiche

10 ounces asparagus spears, partially cooked
4 oz mushrooms, sauteed in butter
1/4 cup bacon bits [optional]
1/4 cup onion, sauteed if desired
8 oz colby cheese, shredded
4 large egg, beaten
3/4 cup half and half [or a little less]
1/8 teaspoon garlic powder [optional]
2 tablespoons parmesan cheese [optional]

Preheat oven to 375.

Cool all veggies and mix together in a large bowl with the cheese.

Whisk together eggs and milk in a bowl. Put the veggie mixture in the pie pan; pour the eggs and milk over it. Top with parmesan.

Bake for 35-45 min

a reply to: DontTreadOnMe

That sounds so delicious!

I really want to make a crustless quiche now!

a reply to: valiant

You can use different veggies.....different cheeses.....

swiss, spinach [from frozen, thawed and squeezed dry], mushrooms and bacon, for example.

A great meal, add a small salad, or some GF crackers/flatbread.

a reply to: DontTreadOnMe
Soup recipies. Warning, I don't measure, I eyeball everything. I also make everything in large batches to freeze for later.

For the Cream of soups, I start out with homemade beef and chicken broth. I make these in large batches in a 20 quart pan. I use either a whole chicken or or cheap beef meat with bone in it. Add salt, garlic powder, onion powder and a small amount to turmeric powder to the chicken broth to taste. Remove meat and bone and freeze 2 cups per 1 quart freezer bags. The meat is used later in soups and stews.

For cream of mushroom soup I use about
4 to 6 cups of beef broth
1 carton of mushrooms thinly sliced
about 1/2 tablespoon of celery salt
1/2 cup milk
and rice flour

Bring everything to a boil except the rice flour. Slowly add about a tablespoon of rice flour at a time. It takes a while to thicken so continue to add very slowly until it is slightly thinner than your desired consistency, as it will thicken up as it cools. I then freeze 1 cup per baggie.

For the Cream of Broccoli, I make use of broccoli stalks. I cut off the woody outside of the stalk so I am left with the tender inside of the stalk. You can add the flowerettes from the crown if you choose, I only do this to waste less and save money since I use broccoli crowns in a lot of other recipes. I then slice the inside part thin.

The rest is the same as above only chicken broth instead of beef broth and replace the celery salt with onion powder.

a reply to: calstorm

Sounds yum but........why do you gus use onion and garlic powder? Why not use the real mc coy.
My daughter won't eat chucks of onion but will if I grate it.
Also have heard, can't remember where I heard/read that onions and garlic have more healing power if cut up and left for 15 min before used.
I also have a great cough syrup recipe made from onion garlic ginger and honey if anyone is interested , perhaps I should write a thread on onions I've yet to make my own thread.
Sorry to get off the beaten track.

a reply to: Cloudbuster

Excellent question! As far as garlic goes, I do use it fresh when I can find it organic. Yes, I am one of those who only eats organic. Organic garlic powder is easier for me to obtain where I live. You are also correct about garlic having more healing after you cut it up. Smash it a little too because you want to break the cell walls. It does start to lose potency after 1/2 hour though.

As far as onions go, I can't cut an onion to save my life. I am an official an onion cutting wimp. When I need actual onion in a recipe, I replace it with leeks. In fact in my Cream of potato soup I just use leeks.

I use lemon juice in Manuka honey for sore thoughts, but I would be interested in your cough syrup. If you any tips on making cutting onions less painful, then please, make your thread.

a reply to: Cloudbuster

Yes, please on the cough syrup...and please include how long it can be stored, refrigerated.



a reply to: calstorm

Thanks for those recipes....and the guidance on using rice flour.
I can make soup in small quantities, as my husband isn't a soup fan.....

a reply to: DontTreadOnMe

This is a really good cough syrup for the chesty cough but for sore throats as well just don't breath all over people afterwards as its pretty potent smelling. It also does not taste the greatest, I can handle it but it makes my husband gag. But when your sick it does the trick. Edit can keep mixture in jar in fridge but best to make each day.

Also heard chopped onion placed around the house will suck up the bad germs.

Finely chop or grate onions garlic and ginger then put in a jar. Put huge dollop of manuka honey if you can get it or any honey if you can't. Make sure the honey covers the ingrediants. Leave for at least 15 min. After that time a watery liquid will appear. Sip this liquid as needed.

I fortunately come from the land of manuka honey so it doesn't cost an arm and a leg. My father has an organic farm with lots of manuka trees and bee hives, it's not pure manuka honey but I'm not sure anyone can say a honey is pure manuka as bees will collect from other sources as well.

As for garlic I grow my own organically and my dad does also so when that source runs out I I don't buy any especially as out of season it's imported from China and the states and it turn purple when cooked for some strange reason Prob the radiation they cover it with to import it.

Garlic powder may contain flour if not organic, I find lots of powdered stuff contains gluten flour like cinnamon, best to get fresh or whole herbs and seeds for cooking.

If you can't cut onions try grating them. Just peel onion but only slice off only the bare minimum on the root end of the onion. Hold the root end and start to grate the other end by pushing a little bit bit hard on the grater and grating. It turn the onion to mush and liquid but a great way to get onion into you recipes if your kids don't like onion chunks.

Sorry for going on.