Gluten-Free Flours
Thursday, December 29th, 2011
Oh baby. Talk about GOOD, GOOD, GOOD. This recipe is simple, fast and rewarding, that’s how we women like a meal.
(50 mins, serves 4-6)
INGREDIENTS
2 zucchinis sliced thin lengthwise in slivers
1 lb fresh lump crab meat
1 egg white
Salt and pepper
1 c GF flour mix (no xanthan)
2 eggs beaten
2 c GF bread crumbs
Vegetables for frying
DIRECTIONS
1. Let zucchini dry on a towel for 30 mins. Change towel after 15 mins.
2. Combine egg white and crab. Season with salt and pepper. Mix.
3. Little by little add in zucchini.
4. Roll in flour then egg then bread crumbs.
5. Refrigerate 30 mins.
6. Heat oil in a pan. Pan-fry.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: celiac, GF crab fritters, GF recipes, gluten, gluten free, gluten free diet, gluten-free crab fritters, Gluten-Free Recipes, Tina Turbin
Posted in Child Friendly Recipes, Dining Gluten Free, Flour Mixes - Gluten Free, Gluten Free Flour Substitutes, Gluten-Free Flours, Gluten-Free Products, One Dish Meals, Party Ideas, Tina Turbin | 5 Comments »
Thursday, December 22nd, 2011
Here is another option which my testers and I have been playing with and cannot eat enough of. Sometimes the recipe is just so darn good, there is none left to share with others until the next batch. This was one of them!
INGREDIENTS
4 cups gluten-free flour mix
2 tsp. baking soda
2 tbsp baking powder
2 tsp. cinnamon
1/2 tsp salt
1 cup light agave
1/2 cup honey
2 cups VERY, VERY ripe bananas– that is the key to this recipe!!!!
1 cup milk or 1 cup rice or almond milk
1 cup vegetable oil or coconut oil
4 eggs
(Optional: 1-2 chopped nuts of your choice– walnuts are delicious)
DIRECTIONS
Very simple and yet DELICIOUS to make. Use VERY, very ripe bananas for this recipe.
1. Preheat the oven to 350 degrees.
2. Mix all your dry ingredients together in one larger bowl. Mix well. Leave out the nuts.
3. Mix all your wet ingredients in another bowl.
4. Fold the wet into the dry until very well mixed. Once it is well mixed you may add your nuts (optional) by also folding in. Do not overbeat.
5. Evenly oil your two bread pans or glass cooking dishes with vegetable oil or coconut oil.
6. Pour equal amounts into each baking dish.
7. Garnish with nuts if you prefer.
8. Place in the center of your oven and bake 20 minutes. You may need to bake a bit longer; it will all depend on your oven and baking dishes.
9. Test doneness by touching the top and it will gently spring back and be soft, and not “wet” in the middle. It is not necessary to do the knife test on this recipe.
Enjoy alone, with melted butter or even almond butter. Yummy!
Tina Turbin
www.GlutenFreehelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: GF banana bread, GF recipe, gluten free, gluten free diet, gluten-free banana bread, Gluten-Free Recipe, gluten-free super yummy unique banana bread, Tina Turbin
Posted in Baking, Breakfast, Child Friendly Recipes, Desserts, Dining Gluten Free, Easy Recipes, Flour Mixes - Gluten Free, Gluten Free Flour Substitutes, Gluten-Free Flours, Holiday, Kids Illnesses, Kids in the kitchen, Party Ideas, Recipes, Tina Turbin | 6 Comments »
Thursday, December 8th, 2011
This stuffing is not only gluten-free, but it’s also casein-free, and no one will ever know it! It has a bit of a kick with just the right touch of spice to not overwhelm the sweet potato, and it’s not overly sweet either. This is a delicious gluten-free and casein-free filling for a unique meal. Add some candles, and you’re set for quite an evening. I use chipotle powder, which has a wonderfully smoky flavor combined with a spicy kick. I just love it, and I hope you do, too.
See my page with the ravioli recipe to make at home!
(Makes 12 full size homemade raviolis)
INGREDIENTS
2 cups fresh baked sweep potato
1-1/2 tsp Chipotle Powder
¾ cup Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese if you prefer dairy)
¼ tsp salt or more to taste
DIRECTIONS
1. Mash all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.
2. Fill your ravioli shapes and seal edges.
3. Cook ravioli according to your own recipe or this one.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: gluten-free dinners, Gluten-Free Recipe, gluten-free sweet potato ravioli, gluten-free vegetarian, gluten-free vegetarian recipe, sweet potato ravioli, Tina Turbin, vegetarian diet, vegetarian recipes
Posted in Allergies, Autism and Gluten, Autoimmune Disorders, Baking, Bread Machine, Casein, Casein Free, Child Friendly Recipes, Ethnic Meals, Flour Mixes - Gluten Free, Gluten-Free Flours, Gluten-Free Products, Kids in the kitchen, Main Dishes, One Dish Meals, Party Ideas, Recipes, Tina Turbin, Vegetables, Vegetarian | 6 Comments »
Thursday, December 1st, 2011
This filling is not only gluten-free, but it is also casein-free and no one will ever know it! With the right touch of FRESH basil, this delicious filling will really wet the appetites of your family or friends. Kids love this one!
See my page with the ravioli recipe to make at home!
(Makes 20 full-size homemade raviolis)
INGREDIENTS
1/3 cup fresh basil, finely chopped (leave it a bit irregular for more texture)
1- 8oz. tub Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese, if you prefer dairy)
1/3 cup plus 2 TBL Galaxy Foods Rice Grated Topping (OR use fresh grated parmesan cheese, if you prefer dairy)- taste and alter the parmesan to your taste
DIRECTIONS
1. Mix all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.
2. Fill your ravioli shapes with approx. 1 heaping tsp and seal edges well.
3. Cook ravioli according to your own recipe or this one.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: cassein-free ravioli, cassein-free recipe, cassein-free recipes, GF basil non-dairy ravioli, GF basil ravioli, GF Italian food, GF ravioli, gluten-free cassein-free, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin
Posted in Autism and Gluten, Bread Machine, Casein, Casein Free, Child Friendly Recipes, Children, Dining Gluten Free, Easy Recipes, Ethnic Meals, Flour Mixes - Gluten Free, Gluten-Free Flours, Holiday, Main Dishes, One Dish Meals, Party Ideas, Recipes, Tina Turbin | 10 Comments »
Thursday, November 24th, 2011
Spinach ravioli was always an easy way to get my kids to eat their greens!
See my page with the ravioli recipe to make at home!
(Makes 4 servings)
FILLING INGREDIENTS
½ c turkey Italian sausage
½ c thawed, chopped spinach
1/3 c ricotta
4 oz (about 1 cup) shredded cheddar
¼ tsp pepper
1 minced clove garlic
SAUCE
2 cups marinara or Cielo
PASTA
See this recipe
FILLING DIRECTIONS
1. Cook sausage until browned.
2. Add spinach, ricotta and only half the cheese, as well as salt, pepper and garlic. Mix well and let sit.
3. Fill each pasta square with 1 full tbsp of filling and use water to wet edges and seal firmly. Use your fork to seal tighter.
4. Set each aside not touching one another.
5. Boil water in large pan.
6. Cook 8-10 at a time in gently boiling water and cook 2 minutes.
7. Serve with warm marinara or Cielo sauce.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: GF ravioli, GF recipe, GF spinach raviol, gluten-free ravioli, Gluten-Free Recipe, Gluten-Free Recipes, gluten-free spinach ravioli, spinach, spinach ravioli, Tina Turbin
Posted in Baking, Bread Machine, Child Friendly Recipes, Children, Dining Gluten Free, Ethnic Meals, Fiber, Flour Mixes - Gluten Free, Gluten Free Flour Substitutes, Gluten-Free Flours, Gluten-Free Products, Holiday, Kids in the kitchen, Main Dishes, One Dish Meals, Party Ideas, Recipes, Tina Turbin | 11 Comments »
Thursday, November 17th, 2011
This recipe is from Glutenfreeda, so she deserves the credit for this. It worked for me without a bread machine, so I know if you follow these simple steps, you will have success too.
INGREDIENTS
2-1/2 cups GF flour mix
1 teaspoon salt
1 tablespoon olive oil
5 eggs
1 egg yolk
DIRECTIONS
1. Place your GF flour in a food processor.
2. Add the salt, oil and eggs.
3. Pulse processor until mixture resembles dough.
4. Remove from the bowl and place on a just lightly GF floured surface. Be sure not too much flour!
5. Knead your dough, folding over and turning over until the right consistency appears like bread dough. If the dough gets too dry and just add your egg white. It shouldn’t need it. Wrap the dough in plastic wrap and cover.
6. Allow the dough to rest for at least 20 minutes and not less. Be patient.
At this point the recipe calls for actions with the pasta machine which I did not use. I know many people want to make pasta that do not have machines, so I tried this and it worked.
7. I rolled out the dough carefully with my rolling pin and then cut it with the ravioli cutter.
8. I changed the recipe again by placing filling in the middle and resting another square or round on top and sealing the edges. Put a touch of water on the edges and seal and use a fork to push down the edges better.
See my fillings:
Spinach
Basil
Sweet Potato
9. Cook the ravioli just a few at a time in boiling, salted water. Cook for about 2 minutes if the inside is not uncooked meat you are using. If you are using uncooked meat in your filling boil is a 4-5 minutes at a low rolling boil. They will start to float.
10. Drain your ravioli in a colander if you do not have a slotted spoon.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: GF homemade ravioli, GF ravioli, GF recipe, GF recipes, gluten-free homemade ravioli, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin
Posted in Baking, Bread Machine, Cookbook, Dining Gluten Free, Ethnic Meals, Flour Mixes - Gluten Free, Fun Food, Gift Ideas, Gluten Free Flour Substitutes, Gluten-Free Flours, Gluten-Free Products, Holiday, Ice Cream, Kids in the kitchen, Main Dishes, One Dish Meals, Recipes, Tina Turbin | 9 Comments »
Thursday, October 27th, 2011
You sure won’t miss your old favorite pie crust recipes when you taste this delicious one! I love to mix and match nut flours and these three are three of my favorites, in this ratio. Everyone raves when I use this recipe. Use for fruit pies, hearty quiches, tofu cream pies and even meat pies. Enjoy!
INGREDIENTS
¾ c hazelnut flour
¾ c cashew flour
2 tbsp coconut oil (melted or soft)
¼ c maple syrup
¼ tsp salt
DIRECTIONS
1. Preheat oven 375 degrees. Mix ingredients well.
2. Press into your pie dish.
3. Bake 12 minutes in center of oven.
4. Cool completely.
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: amazing nut crust, GF, gf blogger, GF dessert, GF desserts, Gluten-Free Desserts, gluten-free pies, Gluten-Free Recipes, nut crust, Tina Turbin
Posted in Baking, Cakes, Child Friendly Recipes, Children, Cookbook, Desserts, Dining Gluten Free, Gift Ideas, Gluten Free Flour Substitutes, Gluten-Free Flours, Gluten-Free Products, Health, Holiday, Kids in the kitchen, Recipes, Tina Turbin | 10 Comments »
Thursday, October 20th, 2011
This delicious recipe is from a dear friend of mine, a fellow food blogger. It is absolutely to-die-for. I’m so grateful she has shared it with us!
INGREDIENTS
100 g butter = 3.5 oz
150 g sugar = 5.25 oz
125 yogurt = 4.3 oz
200 g rice flour = 7 oz
4 teaspoons baking powder
1 teaspoon vanilla extract
a pinch of salt
DIRECTIONS
1. Preheat the oven to 180°C and prepare a cake pan. I used a ring form, but the shape is not important.
2. Sift together the flour and the baking powder.
3. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until firm, and set aside.
4. Cream the butter and sugar until light and fluffy.
5. Add the yolks, the yogurt and the vanilla extract (I used vanilla flavored yogurt, but any yogurt will do fine – plain, fruit, hazelnut, whatever you like). Mix shortly and then add the flour and the egg whites (in thirds, alternating them and mixing shortly after each addition).
6. Pour the batter into a prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.
7. Let it cool on a cooling rack. Sprinkle with powdered sugar, or decorate with melted chocolate.
Try spreading some Nutella on a slice, mmmmmmmmmmmm, yummy!
This recipe comes from Rebecca Subbiah RD, LDN, cPT of:
www.dietitianforhire.com
http://chowandchatter.com
Tina Turbin
www.GlutenFreeHelp.info
If you would like permission to reprint informaton from this page, please contact me.
Tags: Bundt cake, GF recipe, gluten-free bundt cake, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, gluten-free yogurt cake with rice flour, rice flour, Tina Turbin, yogurt cake
Posted in Baking, Cakes, Child Friendly Recipes, Desserts, Gluten Free Flour Substitutes, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Holiday, Kids in the kitchen, Party Ideas, Recipes, Tina Turbin, Vegetarian | 12 Comments »
Friday, October 14th, 2011
These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.
INGREDIENTS:
2 cups Popping Sorghum, popped
1 cup shredded coconut (preferably unsweetened)
1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)
1 cup confectioners sugar
4 rounded tablespoons powdered milk
6 oz plain coconut oil
DIRECTIONS:
Lightly grease a 6” x 9” pan with butter
Mix together all dry ingredients in a bowl
Melt coconut oil in a saucepan over gentle heat until a clear liquid
Pour melted coconut oil into dry ingredients and thoroughly mix together
Evenly spread mixture into pan and press down very firmly with the back of a large spoon
Place pan into fridge and leave until set firm. When set, cut into small squares and serve.
TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F as the coconut oil starts to melt. Place back into fridge to re-harden.
Faux-reo Cookie Wafers Recipe
Makes 25 – 30 chocolate cookie wafers
INGREDIENTS:
1 ¼ cups sorghum flour
½ tablespoon corn or potato starch
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter
1 large egg
DIRECTIONS:
Set 2 racks in the middle of the oven. Preheat to 375F degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.
Tina Turbin
www.GlutenFreeHelp.Info
k.m.
m.t.
If you would like permission to reprint informaton from this page, please contact me.
Tags: celiac, celiac disease, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, gluten-free kids, Gluten-Free Products, Gluten-Free Recipe, Gluten-Free Recipes, product reviews, Tina Turbin
Posted in Autoimmune Disorders, Baking, Cookies, Dining Gluten Free, Food Companies to Know About, Fun Food, Gluten-Free Flours, Gluten-Free Products, Holiday, Recipes, Tina Turbin, Uncategorized | 5 Comments »
Thursday, October 13th, 2011
Gluten-free crêpes are great for special occasions and holiday brunches. You busy gluten-free cooks can make a stack of versatile gluten-free crêpes ahead of time. Use a blender to make really fast and easy crêpe batter. Wrap and freeze them for a fast and convenient special-occasion dessert.
Serve with raspberry sauce, or your favorite fruit sauce, and add a dollop of whipped cream, or a dusting of powdered sugar, for an easy and delicious brunch dish.
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
Crêpe Batter:
1 1/4 cups milk OR your favorite dairy free milk substitute
2 large eggs
1 cup all-purpose gluten-free flour mix (Use your favorite blend – see tips)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla
1/8 teaspoon gluten-free baking powder
Light olive oil or canola oil to grease skillet
Raspberry Sauce:
1 pint fresh raspberries OR thawed, unsweetened frozen raspberries
1 teaspoon fresh squeezed lemon juice
1/2 cup gluten-free powdered sugar
Garnish:
1/2 pint fresh raspberries for garnish
1 cup whipped cream for garnish (optional)
DIRECTIONS
Crêpe Batter:
1. Pour milk and eggs into a blender pitcher or a medium mixing bowl.
2. Add gluten-free flour mix and salt.
3. Blend just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick. Batter can be made ahead of time and refrigerated for one day.
To Cook Crêpes:
1. Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
2. Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
3. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
Raspberry Sauce:
1. Puree raspberries, lemon juice and sugar in a blender. For a seedless sauce, strain raspberry puree through a mesh sieve.
2. Cover and refrigerate or freeze. Makes about 1 1/4 cup strained sauce.
To Assemble Crêpes:
Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up. Drizzle more sauce over rolled crêpes and garnish with whole raspberries and whipped cream (optional).
Yield: Eight 8-inch crepes (serves 4 to 8 )
Tips:
1. Use a blender to make really fast and easy crêpe batter!
2. Make crêpes ahead of time. Wrap each cooked crêpe individually in plastic wrap and place all in a freezer bag, label and freeze for up to 2 months. Thaw and warm in a 300 degree oven about 5 minutes before serving.
Tina Turbin
www.GlutenFreeHelp.info
m.t.
If you would like permission to reprint informaton from this page, please contact me.
Tags: easy gluten-free recipes, GF crepes, Gluten Free Crepes, gluten free diet, gluten-free dessert, Gluten-Free Recipe, Tina Turbin
Posted in Allergies, Baking, Breakfast, Cakes, Child Friendly Recipes, Children, Cookbook, Desserts, Dining Gluten Free, Ethnic Meals, Flour Mixes - Gluten Free, Fruit Platters, Fun Food, Gluten Free Flour Substitutes, Gluten-Free Flours, Healthy Snacks, Holiday, Main Dishes, One Dish Meals, Party Ideas, R.O.C.K., Recipes, Tina Turbin, Vegetarian | 5 Comments »
