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

You are going to love this delicious dessert! It’s a simple, fast, and rewarding dessert to present to the table. It really brings the smiles. Kids love it and so does my chocolate-lover husband.

(1 filling for a pie or 8 little ramekins)

INGREDIENTS

16 oz (2 packs) firm silken tofu

½ c cocoa dark powder (not sugar)

1/3 c maple syrup

2 tbsp sugar

1 tbsp vanilla

DIRECTIONS

1. Mix with your Bullet, Vita-Mix or blender.

2. Pour in a pre-baked pie shell or in 8-10 small ramekins.

3. Refrigerate.

Optional:  3  Wilmar Truffles (grate them and sprinkle on top) or gluten-free marshmallows

Tina Turbin

www.GlutenFreeHelp.info

This is a delicious alternative to dairy ice cream, and it truly doesn’t taste like coconut. Vary the fruits and have any darn flavored ice cream you would like. I sometimes alternate the fruits of choice, but this is an all-time favorite, for sure.

INGREDIENTS

1- 13.5 ounce can coconut milk

1- 10 ounce package frozen raspberries (or tasty fruit of your choice)

¼ cup LIGHT agave nectar

1 tablespoon vanilla extract ( GF)

1/8- 1/4 teaspoon vanilla bean ( optional)

DIRECTIONS

1. Blend all ingredients in a good blender. Vita Mixer is preferred but not mandatory.

2. Pour all this into your ice cream maker.

3. Follow your ice cream maker directions. Serve alone or with a non-dairy whipped topping.

I find it’s best to eat it the eve of the day it’s made.

Tina Turbin

www.GlutenFreeHelp.info

A good friend baked a gluten-free cake (with chocolate and vanilla ice cream on top!) for her daughter’s birthday celebration and it was a great hit with all of her non-GF dieter guests.  Though the below recipe was made with regular ice cream, you can always opt to make your own gluten-free version. If you whip out your ice cream maker, here are some of my homemade ice cream tips.

INGREDIENTS

2 cups fine millet flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup butter
½ cup clover honey
1 TB of organic sugar
2 tsp vanilla
3 egg yolks
½ cup vanilla yogurt
½ cup water
6 egg whites
Flavor(s) of ice cream of your choice

DIRECTIONS

1. Preheat oven to 350 F.

2. Oil and flour a 9 x 13 cake pan.

3. Mix 2 C fine millet flour with 1/2 teaspoon salt, 1-1/2 teaspoon baking powder and
1/2 teaspoon baking soda.

4. In separate bowl cream 1/2 C butter with 1/2 C clover honey and 2 teaspoons vanilla.

5. Add 3 egg yolks, one at a time. Beat well.

6. In separate bowl, add 1/2 C yogurt to 1/2 C water. Mix.

7. Mix 1/3 of the dry ingredients into the honey-butter-vanilla-egg mix and beat well.

8. Add 1/3 of the yogurt-water mix and beat well.

9. Alternate, adding dry, then wet, beating well after each addition. Add more flour if necessary to make the batter thick.

10. Beat 6 egg whites until stiff.

11. Fold the batter into the egg whites carefully.

12. Spoon the batter into the oiled and floured cake pan.

13. Bake 30-35 minutes. Might need to bake for 40 minutes, depending on your oven’s strength. Insert a toothpick to check done-ness – when it comes out clean, then it’s done.

14. Cool 5 minutes before turning the cake out onto a cooling rack.

15. Once cooled, spread your flavor of ice cream all over the top, and add sprinkles, chocolate syrup, etc.

16. Freeze for about 8 hours afterwards and enjoy!

Rosie Newman

Tina Turbin

www.GlutenFreeHelp.info

This brings me back to Turtle Mountain. With 40 million Americans lactose-intolerant and many others eliminating it due to religious, health, or philosophical reasons, they came up with an ideal solution—coconut ice cream. I have to tell you, this coconut ice cream is good! I’ve tasted the chocolate, Vanilla, and Mint. The name is Purely Decadent ®, made with coconut milk.

I’ve had plenty of coconut ice creams to the point of no interest in ever trying it again. My husband, the chocolate lover that he is, and the caring heart he has for me, walked in the door with two pints—chocolate for him and the mint for me. Sigh…I’ll give it a try. Wowee! No coconut flavor in either one. The mint is a smooth, cool vanilla mint ice-cream with thin-shaved pieces of mint chocolate.

Thanks for Turtle Mountain for making a healthy and delicious agave-sweetened alternative to ice cream.

I give this product two thumbs up!

Tina Turbin
http://glutenfreehelp.info

This is so fun to make and so good over ice cream, a slice of apple pie or the right piece of cake.

Makes 1½ cups

INGREDIENTS

¾ c sugar

¼ c water

¾ c heavy cream

5½ tbsp butter (unsalted)

¼ c gluten-free corn syrup

1¼ tsp orange zest – very fine

DIRECTIONS

1. Place the sugar, water and corn syrup in a pan and bring to a slow boil, keep stirring until amber in color; sugar will be melted.

2. Take off heat.

3. Add cream and fold in.

4. Place back on heat and mix thoroughly – add butter and zest and remove from heat immediately – stir.

5. Let stand approx 15 min.

Tina Turbin

www.GlutenFreeHelp.info

This is the latest Press Release that I am honored to share with my gluten-free readers with approval from the Marketing Service Manager, Chris Turek. . I love Turtle Mountain™ Coconut ice-cream as many of you do too:

Eugene, OR – So Delicious™ Dairy Free, America’s leading brand of dairy-free foods, is proud to sponsor the first ever Non-GMO Month this October by participating in the “Celebrate your right to choose Non-GMO” campaign on Facebook. The Facebook application will educate users about GMOs, the Non-GMO Project, and featured brands participating in the product verification program, including So Delicious™ Dairy Free. It also will raise funds for the Project, a 501(c)(3) non-profit, with vendor sponsors donating $1 for every click from users. So Delicious™ Dairy Free’s sponsorship day is Thursday, October 7th, and the application can be accessed at http://apps.facebook.com/nongmopledge/

The process of genetic modification, which takes place in a laboratory, typically merges DNA from different species, creating combinations of plant, animal, bacteria and viral genes that cannot occur in nature or in traditional crossbreeding. Virtually all commercial GMOs are bred to withstand direct application of herbicide and/or to produce an insecticide. None of the GMO traits currently on the market offer increase yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Studies, meanwhile, increasingly show a correlation between consumption of GMOs and an array of health risks. With U.S. consumer confidence shaken by ongoing food safety failures, distrust of GMOs is growing. As a result, more and more consumers are seeking non-GMO choices, and Nielson reported in February of this year that “GMO-free” is now the fastest growing store brand label claim.

The Grocery Manufacturers Association estimates that GMOs currently are in approximately 80% of conventional processed foods in the United States, but they are not labeled. This is in sharp contrast to most other developed nations around the world, where there are significant restrictions or outright bans on GMOs because they’re not considered proven safe.

To fill the information gap, a “Non-GMO Project Verified” seal has been created. Manufacturers earn the seal through compliance with rigorous GMO avoidance standards, including ingredient testing, as part of the nation’s first third party non-GMO verification program.

The makers of So Delicious™ Dairy Free strongly believe in people’s right to choose non-GMO, and is an active participant in the Non-GMO Project’s verification program. To date, all So Delicious™ Dairy Free products made with coconut milk and coconut water (including frozen desserts, beverages, and cultured items) have been successfully verified as fully compliant to the Non-GMO Project Standard. During Non-GMO Month this October, as “Non-GMO Project Verified” seals start to appear in stores, nearly 600 retailers nationwide will be educating shoppers about GMOs and the Non-GMO Project. The Facebook application will bring Non-GMO Month into the social media realm, where the Non-GMO Project’s Facebook page already has over 20,000 fans.

“As a leader in the natural foods industry, we are proud to sponsor the first ever Non-GMO Month,” says John Tucker, Senior Vice President of Marketing and Technology for So Delicious™ Dairy Free.  “Raising awareness for this timely issue is paramount if we want to live in a society that truly values informed choice.”

For additional information on the first national Non-GMO Month visit www.nongmoproject.org.  To learn more about So Delicious Dairy Free® foods, contact Chris Turek.  Photos, product information and samples are available upon request.

The Non-GMO Project is a non-profit multi-stakeholder collaboration committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. Find out more at http://www.nongmoproject.org and at http://www.facebook.com/nongmoproject

So Delicious™ Dairy-Free originally began as a line of all natural dairy-free ice cream.  Today So Delicious™ Dairy-Free has expanded its offerings to accommodate the growing demand for dairy alternatives, including frozen desserts, beverages, and cultured products.  The brand’s latest innovation, So Delicious™ Dairy Free made with Coconut Milk, has cracked a naturally delectable and wholesome ingredient to open up a whole new world of delicious possibilities. From ice cream to beverages to yogurt, So Delicious™ Dairy-Free made with Coconut Milk meets the needs of individuals in pursuit of a flavorful life.  Find out more at http://www.SoDeliciousDairyFree.com

We all love ice cream, especially when it’s gluten-free right?  Well folks, the following list makes it very easy for you to enjoy some of the best ice cream in the world:

BEN&JERRY’S Gluten-Free Flavor List:

Ice Cream

Butter Pecan

Cherry Garcia

Chocolate Fair Trade-Chocolate Peanut Butter Swirl

Chocolate Macadamia

Chunky Monkey

Coconut Almond Fudge Chip

Coffee Fair Trade

Coffee Coffee Buzz Buzz Buzz

Crème Brulee

Mint Chocolate Chunk

New York Super Fudge Chunk

Orange and Cream

Phish Food

Strawberry

Triple Caramel Chunk

Vanilla Fair Trade

Vanilla Heath Bar Crunch

Yogurt

Black Raspberry Swirl LF Yogurt

Vanilla LF Yogurt

Sorbet

Berry Berry Extraordinary

Jamaican Me Crazy

Lemonade

Mango Mango

Strawberry Kiwi

No Sugar Added

NSA Vanilla Fudge Chip

Tina Turbin
www.GlutenFreeHelp.info

Helpful Hints for Homemade Ice Cream Alternatives

1. Use coconut milk. It gives a mild, delicious taste that blends in so well with most flavors that you can’t even perceive it. I find it’s most noticeable in vanilla-flavored ice cream alternatives.

2. Add alcohol. By adding 2 to 3 tbsp of alcohol—such as Kahlua, rum, etc.—you can soften your ice cream alternative, making it more scoopable.

3. Store in multiple small containers. This is better than storing in one large container because constantly taking the ice cream out of the freezer and putting it back in can change the ice cream alternative’s texture.

4. A tight seal is a must. This reduces freezer burn. I recommend covering the ice cream with parchment or wax paper then sealing the container with a tightly-fitted lid.

5. Add more flavor. To add some tasty crunch as well as nutrition, add extras into your ice cream alternative, such as cacao nibs, unsweetened coconut, or toasted seeds or nuts.

Use your new homemade ice cream to make some fun “ice cream-sicles” with your kids.

I have a new absolutely favorite dessert. I feel like I am in the snow and eating clean bright snow as this ice-cream touches my tongue. This magic is the Decadent Coconut Milk Mint ice-cream from Turtle Mountain. No casein and no dairy!

Tonight I was on my way back to my studio in the car, fighting no traffic as my husband and everyone else in the USA ( or so it seemed) was tucked behind the TV watching the SuperBowl. I stopped for a few necessities, such as a dessert to dive into before walking the puppies when I go there. I have tried Turtle Mountain’s Chocolate( delicious) and Vanilla, as this is what my husband always gets us. Tonight it was my choice. I never knew they had Mint! My hubby has been holding out on me. My oh my! How did they know MINT is my absolute favorite ( besides a delicious GF carrot cake with thick cream cheese frosting). I then stopped for a quick meeting with their manager at the Health Food store discussing a GF event I will do and then I had to stop at one other store for another necessity, not so glamorous as a dessert- for Swiffer Sweeper wipes. The puppies are forever tracking in dirt everywhere from the yard with a smile as if this is their job and I appreciate all their hard work.

Anyhow, I got home about 35 minutes after grabbing that little pint of yum- my mint ice-cream. I opened the top, I knew it would be slightly melted but what the heck. Ice-cream is good no matter what. Well, let me tell you, it was perfectly creamy, soft-serve style and the best darn ice-cream I have had in years. No dairy reaction ( all coconut milk) and no sugar shock. It was so minty and had this large very thin shavings of  curled chocolate all throughout. Oh my, I can not even describe the experience and I was not even hungry, so that gives it even a greater rating.

This is not a technical food review. This is a moment of bliss that I am still on a high from and had to run in to my studio and share this with you. Please do yourself a favor and take a moment for yourself one day and give this a try. Let me know what you think.

The company has a number of other types of ice-creams but this is by far the BEST one for any mint lover, like me.

Tina Turbin