If you would like permission to reprint informaton from this page, please contact me.
Desserts
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
If you would like permission to reprint informaton from this page, please contact me.
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
If you would like permission to reprint informaton from this page, please contact me.
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.
If you would like permission to reprint informaton from this page, please contact me.
Thursday, December 22nd, 2011
Gluten-Free Super Yummy Unique Banana Bread
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
If you would like permission to reprint informaton from this page, please contact me.
Thursday, December 15th, 2011
Gluten Free Apple Pie with Crumble Topping
This was contributed by Brenna Jensen, who writes, “I have made this pie so often; the crust is great as posted in the recipe, but I’ve also used it to make pumpkin and berry pie as well. Enjoy!” Thanks, Brenna!
INGREDIENTS
Pastry Crust
(makes two crusts)
1 1/2 cups gluten-free flour (Bob’s Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
1/3 cup cornstarch
1/2 cup sugar
1 teaspoon xanthan gum (Bob’s Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon gluten-free vanilla extract (Available online at the Gluten Free Pantry)
Apple Filling
7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble Topping
3/4 cup light brown sugar
3/4 cup gluten-free flour (See above)
1/2 teaspoon ground nutmeg
1/3 cup butter, chilled & cut into small pieces
DIRECTIONS
Pastry Crust
1. In a mixing bowl stir together the flour, xanthan gum and cornstarch.
2. Then add the sugar, butter, egg and vanilla and mix until combined.
3. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
4. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
5. Go ahead and make Apple Filling while the Pastry Crust is chilling.
6. After approx 20 minutes, remove dough from refrigerator and roll into a ball.
7. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
8. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
9. Using a fork poke a bunch of holes in the sides and bottom of the crust.
Apple Filling Instructions
10. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
11. Set aside and let the juices mix.
Crumble Topping Instructions
12. In a small bowl mix together brown sugar, GF flour and nutmeg.
13. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
Assembling your Pie
14. Preheat oven to 400°F.
15. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
16. Sprinkle your Crumble Topping all over the top (use it all).
17. Use tin foil to cover edges of crust as it will burn easily.
18. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
19. Let cool for at least an hour before serving.
Yum!
Contributed by Brenna Jensen
Tina Turbin
If you would like permission to reprint informaton from this page, please contact me.
Thursday, November 10th, 2011
Chocolate Tofu Filling
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
If you would like permission to reprint informaton from this page, please contact me.
Thursday, November 3rd, 2011
Dairy-Free, Soy-Free Raspberry Ice-Coconut Cream
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.
If you would like permission to reprint informaton from this page, please contact me.
Thursday, October 27th, 2011
Amazing "Nut Crust"
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
If you would like permission to reprint informaton from this page, please contact me.
Friday, October 21st, 2011
Just Poppin’ “Crunchy Munchy”
This recipe is an adaptation of a recipe submitted to one of my testers, Miranda Jade. She loved some of the holiday treats that are on sale and decided to make a slight change and come up with her own recipe. Hint: her favorite starts with the word Moose.
After a couple tries- the below simple recipe was her winner! Thanks Miranda Jade!
Ingredients:
12 oz Chocolate Chips
12 oz Caramel
½ cup nuts crushed up
Sorghum- 6cups popped
Directions:
- Pop enough sorghum to fill up 6 cups.
- Spread sorghum on waxed paper evenly.
- Melt chocolate and drizzle evenly on top of half of the sorghum.
- Melt caramel and drizzle evenly over the other half of the sorghum.
- Sprinkle nuts evenly over all sorghum.
- Let sorghum cool completely.
- Peal sorghum off wax paper and put in a jar in hunks.
- Shake jar lightly to mix.
Enjoy!
Again, thanks Miranda Jade.
Check out the review I did on the company Just Poppin. They have the best sorghum!
Tina Turbin
mt
If you would like permission to reprint informaton from this page, please contact me.
It's ALL gluten-free!
|
Search the website
Categories
- 20 Minute Recipes
- Allergies
- Autism and Gluten
- Autoimmune Disorders
- Bison
- Book Reviews
- Books To Read
- Bread Machine
- Casein
- Casein Free
- CCN
- Celiac Disease Center
- Celiac Disease Foundation
- Children
- Contest Winner
- Cook Books – Gluten Free
- Cookbook
- Cookies
- Cup Cake Parties
- Diabetes
- Dining Gluten Free
- Dining Out- Gluten Free
- Donations
- Dr. Peter Green
- Easy Recipes
- eBooks for Sale
- Endometriosis
- Events
- Fast Food- Gluten Free
- Fiber
- Fibroids
- Fish
- Food Companies to Know About
- Fun Food
- Gift Ideas
- Gluten Free Services
- Gluten Free Travel
- Gluten-Free and Allergy Tests
- Gluten-Free Flours
- Gluten-Free Products
- Gluten-Free Research
- Grain Free Food
- Health
- Helpful Information
- Helpful Tips
- Holiday
- Ice Cream
- Kids Illnesses
- Kids in the kitchen
- Medical Research
- Miranda Jade
- Multiple Sclerosis
- Newsletters
- Pamela's products
- Pork
- Public Service Announcement
- R.O.C.K.
- Radio Show
- Read About Company
- Read About Products
- Real -True Stories
- Recipes
- Baking
- Beef Dishes
- Best Home Made Gluten Free Flour Mixes
- Breakfast
- Cakes
- Child Friendly Recipes
- Desserts
- Eggs
- Ethnic Meals
- Flour Mixes – Gluten Free
- Fruit Platters
- Gluten Free Flour Substitutes
- Grain Free Recipes
- Healthy Snacks
- Legumes
- Main Dishes
- One Dish Meals
- Party Ideas
- Poultry
- Substitute Mixes – Gluten Free
- Veggies/Sides
- References
- Restaurants
- Review – Gluten Free Companies
- Rheumatoid Arthritis
- Sandi Star
- Scheduled Events
- Sjogren's Syndrome
- Soups
- Tina Turbin
- Travel Gluten Free
- Uncategorized
- Vegetables
- Vegetarian
- Videos
- Videos to Watch
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...
Grab a Button!
Simply copy the code above and paste it into your website and help others become aware of Gluten Sensitivity.