A salad staple in my family, balsamic and oil dressings are easy to make and good for you too. Try with this amazing lamb chop recipe for the main course

INGREDIENTS:

1 sprig fresh oregano

1 sprig fresh thyme

1 c olive oil

¼ c balsamic (or red wine) vinegar

DIRECTIONS:

Combine and enjoy.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Chocolate Piping

I made shapes of hearts and ovals but really any shape can be made.  These gluten-free, soy-free chocolate “designs” can be used on tops of cupcakes, cakes, served with a cup of cappuccino or with a small bowl of fruit for a classy dessert.

Make sure you make the piping thick enough.

INGREDIENTS and SUPPLIES

1. ½ package (5 oz.) of Enjoy Life Semi-sweet Chocolate Chips

2. Parchment triangles

DIRECTIONS

1. Place chocolate in pan on low heat and stir with a wooden spoon constantly or place in a Pyrex cup in microwave for 30 seconds at a time and stir at each break.
2. Take a piece of waxed or parchment paper and tape it to your cookie sheet (or counter top like I did) – draw the shapes you desire.
3. Roll your triangles into cone shapes.
4. Once melted you’re ready to fill your parchment paper triangles but make sure the tip is very small, allowing a little chocolate out.  Roll over the top of the parchment and gently squeeze.
5. Place in refrigerator or freezer.  Peel off gently.  Enjoy.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Nut Butter Rice Crisps

This is fun, easy, and absolutely loved by people of all ages. Kids have fun making this and you can add variety. Terrific snacks for your child’s lunchbox!

INGREDIENTS

1 cup creamy nut butter (peanut, almond, etc.)

½ cup room-temperature honey (or ½ cup honey and ½ cup maple syrup)

Gluten-free rice crisps (¾ cup to 1 cup)

1 tsp vanilla

DIRECTIONS

1. Mix all in a bowl, and if it’s not sticky enough, roll with your hands into a ball, then add more nut butter. You can add more honey, but it will be sweeter.

2. Roll into 1-inch balls and place on a cookie sheet.

3. Place in the freezer for 30 minutes.

4. Remove and store in Ziploc bag. They can be kept either in the fridge or in the pantry, where they will stay softer.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Mr. Ritts Gingerbread

1/4 lb butter

1 cup sucanat (evaporated cane juice)

2 eggs

3/4 cup molasses

2 1/2 cup buckwheat mix

2 tsp baking soda

1/2 tsp salt

2 tsp powdered ginger

Preaheat oven to 350.

Butter and lightly flour a 9-inch square cake pan.

Cream the butter, add the sugar, and beat until light and fluffy.

Add the eggs and beat well.

Add 3/4 cup boiling water and the molasses and blend.

Mix together the buckwheat mix, baking soda, salt, and ginger, add to the first mixture, and combine thoroughly.

Pour into the pan and bake for 35 – 45 minutes, until a toothpick comes out clean.

Cool in the pan for about 5 minutes before turning out onto a plate.

Mr. Ritts Buckwheat bread mix (as on package)

3 cups warm water

3 TBS lemon juice

3 TBS canola oil

2 BTS molasses

1 large egg white

1 large egg

3 TBS granulated sugar

1 TBS 1 ts dry yeast

1 tbs kosher salt

Place liquid ingredients in mixer bowl.

Whisk briefly to mix.

Pour contents of package on top.

Add rest of dry ingredients. on low, stir to combine.

Turn to high and beat 5 minutes. turn off mixer, cover bowl and let rise until doubled (15 – 30 minutes) stir down, turn on high for 3 minutes.

Divide between 3 sprayed loaf pans.

Spread even. tap on padded surface 10 times to remove air bubble.

Let rise until center rises 1/2 inch above side of pan.

Bake @ 350 degrees for 60 minutes. remove from pan.

Cool on rack.

I have been using this spice on almost everything: salads, chicken, cole slaw, eggs and veggies. My favorite combo thus far has been swiss chard and mushrooms, liberally seasoned with this tasty spice:

INGREDIENTS:

1 bunch of swiss chard, torn into shreds

1 pint of white mushrooms, sliced

1 clove garlic, chopped

2-3 tablespoons of butter

Cajun’s Choice Blackened Seasoning

DIRECTIONS

1. Melt the butter in a skillet over medium heat.  Add the garlic and toss until a bit brown – about 2 minutes.
2. Add the mushrooms and stir fry for about 5 minutes on medium heat.
3. Add the chard and stir fry again until tossed with butter and mushrooms. About another 5 minutes or so.
4. Sprinkle liberally with Cajun’s Choice and enjoy!
5. You could even add some protein to this dish if you wish.

Tina Turbin

www.GlutenFreeHelp.Info

 Who doesn’t love a good barbecue? Well, if you are intolerant to gluten or have celiac disease, then it can definitely be quite trying at times to enjoy a barbecue.

Celiac disease refers to a ver serious condition that a lot of people tend to overlook. In a nutshell, it prevents the human body from absorbing all of its required minerals and vitamins. This disease comes about because of a negative reaction to something called gliadin – a protein of gluten that exists in wheat.

Studies show that around 1 out of 133 people have celiac disease, mostly because they have no idea that they were actually allergic to gluten. Do you know if any of your friends or family members live with this particular condition? If so, then you must know exactly how they feel whenever they go to social events and can’t eat the food because of their special diet.

Conversely, if you are the one suffering from celiac disease, then you must miss chomping into a grilled and delicious hamburger bun, huh? You must miss the relish, the ketchup and the mustard, too. Well, the good news is that you don’t have to think back to those memories of great barbecues anymore. Here is an amazing recipe for gluten-free hamburger buns that even you can enjoy and eat.

The Ingredients:

1/4 cup of powdered sugar

1/2 teaspoon of salt

1/2 stick of melted butter

2/3 cup of powdered milk

1 teaspoon of olive oil

2 cups of water

4 cups of gluten-free pizza or French bread mix

4 eggs

4 1/2 teaspoons of gluten-free yeast

The Instructions:

Mix the salt, gluten-free mix, gluten-free yeast, powdered sugar and powdered milk together and heat the water at 115 degrees. Add the olive oil, butter and liquids and beat everything together until you have a good mixture.

Then, add all of the remaining ingredients and beat everything at high speed for around 2 minutes. Cover the mixture tightly for around 40 minutes and beat again for 2 minutes. By now, your dough should be sticky and soft.

Preheat at 350 degrees and grab some aluminium foil. Make some strips of it and seal it on top while crimping the ends. Scoop some dough out very lightly to fill up the small foil rings. Take a drinking glass – preferably a fat one – and rub some olive oil under it. Then, gently press this onto the dough to smooth the top out evenly. Cover everything in plastic until it rises to touch the foil rings. Brush the tops gently with olive oil and bake for another 30 minutes or until you see the kind of golden color that you like.

Lastly, fire up the low-fat burgers on the grill and some vegetables and you’re ready to enjoy a great gluten-free barbecue!

Enjoy!

Pia Cammeron

(serves 4)

I love to pair this dairy free dish with these delicious gluten-free brownie muffins!

INGREDIENTS

1 c coconut milk (not light)

2 tsp ground cinnamon

1/3 to 1/4 c agave nectar

1 tsp orange zest

¼ c unsweetened cocoa powder

1/8 tsp fine sea salt

pinch of cayenne

1 12.3-oz. box of silken firm tofu, drained

raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun.

DIRECTIONS

1. In small saucepan over high heat, combine coconut milk and cinnamon. Bring to a boil. Reduce heat to medium-high and boil for 7 minutes, whisking often. Mixture will reduce to about 1/3 cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.

2. In a medium saucepan, place 3 tbsp of the cinnamon-coconut milk. (You can save the rest for another use—it’s great in smoothies!) Add agave, orange extract, cocoa powder, salt, and cayenne. Whisk together. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly. Remove from heat.

3. Pour mixture into blender. Add tofu and blend until smooth, transfer to a medium bowl. Cover and refrigerate until set, at least 2 hours before serving. Use cacao nibs for garnish. Serve chilled.

Miranda Jade

Now that you’re gluten-free, you don’t have to say goodbye to your favorite recipes. If you have tons of family recipes that have been handed down to you, this can be very good news!

The conversion process is simple: just use gluten-free flour blend (which you can make yourself using my gluten-free flour blend recipe—or buy it prepackaged) one-for-one. This applies to cookies, pancakes, and muffins.

Does your recipe require cake flour? You can make your own by combining 1 ¼ cups of your gluten-free flour blend with ¼ cup of tapioca starch or flour or ¼ cup of corn starch.

The one-for-one substitution doesn’t apply to all recipes, though, such as with Danish sweet rolls and yeast breads.

Miranda Jade
www.GlutenFreeHelp.info

b.a.

I like bacon, and I like candy, so I gave this recipe a try, and boy, was it delicious! Kids will love this gluten-free treat, for sure.

INGREDIENTS

1 lb. bacon

Brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Slice bacon into 1-in.strips and coat with brown sugar.

3. Bake at 350 degrees on a broiler pan for approx. 15 mins., turning once.

4. Cool and store in an airtight container.

Miranda Jade

www.GlutenFreeHelp.info