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.

Miranda Jade

www.GlutenFreeHelp.info

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

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

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

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

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

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.

Chicken curry is one of my favorite Thai dishes. I was determined to come up with a gluten-free version, and it is quite a success!

INGREDIENTS

4 teaspoons curry powder
1 teaspoon cumin
1 teaspoon corriander
2 minced garlic cloves
1 large onion diced
1 chicken breast diced
1 pack rice noodles
Gluten-free soy sauce
1 red pepper (capsicum) de-seeded and diced

DIRECTIONS

1. Brown chicken and onions in a pan.

2. Add all of the spices with some hot water and cook the mix for about 10 minutes – add water if necessary so that it won’t dry out.

3. Meanwhile, cook rice noodles according to packet instructions.

4. Add red pepper to mix and let cook for about a minute, then drain the noodles and add to the curry pan and add soy sauce to taste.

5. Mix well to coat noodles in curry sauce and serve.

Tina Turbin

www.GlutenFreeHelp.info

This recipe is an old favorite which I made gluten-free and without potatoes.  I use mashed “cauliflower” as the topping and no one even knows.  Not even my pickiest tester – my daughter.

INGREDIENTS for topping:

1 head cauliflower

2 tbsp butter or soy butter – not melted

2 tbsp rice milk (or milk of choice)

INGREDIENTS for filling:

1 tbsp olive oil

1 large onion diced

3 celery stalks diced

2 carrots diced

2 cloves garlic diced

2 lbs ground beef (chicken or turkey)

¾ tsp chili or chipotle

2½ tbsp of cornstarch

6 oz peas (frozen or fresh sweet peas)

DIRECTIONS – Preheat oven 420

Topping

Steam cauliflower till soft in 2½ cups of water (drain and save water)

Place in bowl and mash with a fork

Take your Bullet, hand processor, Vita-Mix or blender and puree – (add butter and milk if you desire slightly creamier, but not necessarily at all)

Salt and pepper to taste.

Filling

Heat oil in large skillet.

Cook onion about 2 min on med

Add celery, carrot and garlic – cook about 8 – 10 mins.

Add beef for about 5 min – stir – break up pieces to be small

Add the cornstarch to 2 cups of your saved water from your steamer and whisk it – add to beef and boil around 1-2 min low

Pour filling into a 2 qt dish

Evenly distribute cauliflower mash over the top, sealing edges.

Bake approx 30 min

Tina Turbin www.glutenfreehelp.info

Author Mary Capone teaches us fine classic Italian dishes from her roots in the Italian Countryside.
Upon reading The Gluten-Free Italian Cookbook, I felt a sense of warmth from the author as she opened her heart and the doors to her “world”—her past, her family, and her heritage. Mary grew up in New York in the kitchen and around an Italian table with family meals being the excitement of the day. Platters of food adorned the table, and laughter and love, which was in every dish.

Mary’s travels in Europe after college brought her to her roots, her love—Italy. Crossing the border she knew instantly she was at home. When she returned to her father’s village, she was taught the secrets of simple Southern Italian cuisine, which she brought back to the States, opening “Marie’s Crêpes”—European crêpes made to order.

Mary started having signs of an auto-immune disease shared by her grandmother, who eventually died from the disease. Mary was told it was genetic and nothing could be done. She spent years searching for solutions. As with many celiacs, she finally diagnosed herself, had the blood test performed, and it was confirmed. She had celiac disease. She began to regain her health as she began eating gluten-free.

The gluten-rich diet of her ancestors was her new nemesis. Rather than looking at all she must avoid, she yearned for recreating those lovely dishes in a cuisine she could eat—one by one. The transformation evolved in her own kitchen as she created healthy gluten-free alternatives.

In 2005, with a recipe book full of one-of-a-kind dishes exuding the flavor, aroma, and love of Italian food, Mary opened the Wheat-Free Gourmet Cooking School in Boulder, Colorado. The spirit and joy in her cooking school is what inspired her to share her recipes with the gluten-free community.

Each of Mary’s recipes has a concise yet personal prelude setting a lovely scene for the forthcoming dish. Each story reflects on the pleasure and love she imparts now to the reader. Not only is this a cookbook you’ll treasure and have on your shelves to use for years to come, it is a story, a life story Mary shares openly. Her personality shines through—a peaceful, artistic culinary soul. I for one feel as if I made a friend, by owning this book alone.

The dishes in The Gluten-free Italian Cookbook are nutritious, earthy, truly Italian, and bursting with flavor. I get a sense of the aromas just reading the recipes. Each one offers a dairy-free version simply explained and well-tested. She has vegetarian options as well. Many beautiful photographs accompany the book as well as a hint of family, scattered amongst the pages, letting the reader in on her family album.

This is a cookbook devoted primarily to gluten-free Italian meal options, not just desserts.  With dishes such as Eggplant Caponata (Caponata di Melanzane), mushrooms and Olive Tapenade Crostini, Aunt Caramel’s Baked Stuffed Artichokes (Carciofi con Pane e Salsiccia), Our Daily Bread, Seafood Pizza and Mary’s Traditional Dairy-Free Ricotta, one is never at a loss for a culinary adventure resulting in an aromatic and love-filled meal—from Mary’s heart to yours.

This is one of the most pleasurable “reading” cookbooks I have had the opportunity to have, read, and own. I HIGHLY recommend it to anyone looking for a healthy alternative to cooking—simple gluten-free. “Mangiare bene, bere bene e’ vivere bene.” To eat well, to drink well, is to live well. This is how Mary likes to live her life, and shares a part of that living through this cookbook.

I give this book a thumbs up, Mary is a delight and it is HIGHLY recommended by me! 
Tina Turbin
www.glutenfreehelp.info