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Recipes
Thursday, February 2nd, 2012
Bacon Candy
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
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Thursday, January 26th, 2012
Gluten-Free, Wheat-Free Garam Masala
You can buy this ready-made, but it’s really worth it to prepare it yourself. Highly aromatic, for traditional North Indian and Mogul cooking, this spice blend is absolutely essential.
INGREDIENTS
2 tbsp black peppercorns
2 tbsp cardamom seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp whole cloves
1 tsp grated nutmeg
2 tsp cinnamon
DIRECTIONS
1. Obtain a heavy-bottomed frying pan or skillet to dry-fry the spices.
2. Put the peppercorns, cardamom seeds, coriander seeds, cumin seeds, cinnamon pieces and whole cloves into the pan over a medium heat. If you use a higher heat than this, you’ll prematurely cook the spices, which leaves the insides of them undercooked.
3. Toast the spices, stirring occasionally until they have become several shades darker. They will also give off a sweet, smoky smell when they are cooked properly, usually about 10 minutes.
4. Transfer the mixture to a mortar & pestle, spice mill, or grinder. Grind to powder.
5. Add grated nutmeg and mix together well.
6. Use mixture immediately or store in an airtight container in a cool place for up to 3 months.
Once you’ve made it yourself, trust me, you’ll never go back to store-bought!
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Thursday, January 19th, 2012
Gluten-Free Streusel Topping
The gluten-free version of this classic topping is easy and delicious. Top your favorite desserts with it for a new, scrumptious twist!
INGREDIENTS
½ c firmly packed brown sugar
1/3 c GF flour mix
6 tbsp butter, melted
DIRECTIONS
1. In a small bowl, combine brown sugar, oats, and flour.
2. Stir in melted butter.
Tina Turbin
www.GlutenFreeHelp.info
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Thursday, January 12th, 2012
Gluten-Free Poppy Seed Bread Rolls- Using Better Batter
Make these to enjoy with dinner tonight—but be careful not to fill up on them! Grab your bread roll fast–they quickly disappear from the table!
INGREDIENTS
2 c Better Batter Gluten Free Flour
1 tsp salt
1/3 c sugar (sugar may be added to taste)
4 eggs
1.5 c milk, milk substitute, or water
poppy seeds, to taste
1 egg-white
DIRECTIONS
1. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.
2. In an electric mixer, beat the flour, salt, 4 eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.
3. Working quickly, spoon this mixture by ½-cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
(Note: If you desire a soft edge to the bun, as with store-bought buns, use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.)
4. Mix together 1 egg white with a little water and the poppy seeds until well-combined. (I like a heavy amount of poppy seeds.) Brush mixture onto the dough.
5. If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.
6. Place in hot oven and bake 15-20 minutes or until golden brown and puffed.
7. Allow to cool completely before slicing.
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Tuesday, January 10th, 2012
Raw Sunflower Spirulina Cookies
Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.
INGREDIENTS:
1 c sunflower seeds, soaked 5-10 hrs
3 tbsp macadamia nut butter
3 ½ tbsp date paste
1 tsp powdered vanilla bean
¼ tsp salt
DIRECTIONS:
1. Place in greased liner in dehydrator and make about 1/6-inch thick.
2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.
3. Store in an airtight container in the fridge.
4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.
5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.
6. Let cool only 5 mins then remove.
Tina Turbin
k.m.
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Friday, January 6th, 2012
My Gluten-Free Recipe Is Featured in the Canadian Celiac Association’s Newsletter!
I’m pleased to say that my popular Gluten-Free “No Pudge” Brownies in a Cup recipe has made it into the latest Vancouver Chapter Canadian Celiac Association’s Newsletter! My “No Pudge” brownies are one of my favorite quick gluten-free desserts. These babies are low-fat and don’t even taste gluten-free. The best part? They take just a minute to make in the microwave!
The CCA is a fantastic organization—what an honor to have my recipe featured by them.
Hungry for some delicious brownies? Check out my “No Pudge” Brownies in a Cup recipe here:
http://glutenfreehelp.info/20-minute-recipes/no-pudge-brownies-in-a-cup-2-points-weight-watchers/
Tina Turbin
www.GlutenFreeHelp.info
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Thursday, January 5th, 2012
GF Delicious Chicken Salad with Paprika Sandwiches
What a delicious lunch or snack, high in protein and oh-so-satisfying! Yes, it is simple, but I use only the Vegenaise, and it just is the right condiment for this one, for those of us who are gluten- and dairy-free.
INGREDIENTS
Chicken breast halves
1 c VEGENAISE mayonnaise
1 tbsp paprika
¼ tbsp cayenne
2 tsp olive oil
DIRECTIONS
1. Char-grill chicken breast halves quickly and then bake in 350-degree oven for about 30-40 mins.
2. Chop chicken up into fine or large pieces, according to preference.
3. In a bowl, mix 1 c mayonnaise, 1 tbsp paprika, ¼ tbsp (or to taste) cayenne pepper, and 2 tsp olive oil.
4. Mix up and save extra for another meal.
5. Add mayo to create your desired consistency.
6. Serve on GF toast or as a salad.
Tina Turbin
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Wednesday, January 4th, 2012
Cajun’s Choice- Shrimp, Crab & Crawfish Boil
One of my lovely readers purchased Cajun Choices Shrimp, Crab and Crawfish Boil and put her own spin on it. Take a look at what she has to say and check out the Cajun Choice review.
“I love to use my “Crab Boil” for other things besides a base for soups. I actually put it into a salt shaker and sprinkle it on top of chicken, fish, vegetables, etc. I also like to add it to my gluten free flour when i’m breading my chicken to make chicken tenders. I like to use it in replace of salt because of the added spices, which increases the flavor to any dish.”
Tina Turbin
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Tuesday, January 3rd, 2012
Raw Cilantro Pesto
This gluten-free, grain-free recipe comes from Debbie Radstrom. I like it because it really has a kick to it! Pair it with your favorite grain-free pasta.
INGREDIENTS:
2 c cilantro, chopped and packed
2/3 c walnuts
2/3 fresh lime juice
1 ½ tsp salt or Shoyu sauce
½ c spinach
1 tbsp garlic
1 tbsp ginger, minced
¼ tsp habanera chili or 2 tbsp jalapeno
¼ c olive oil
DIRECTIONS:
Mix ingredients together in a blender. Makes 4 cups.
Tina Turbin
k.m.
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About Me | see more
Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...
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