This sauce is delicious and the perfect accompaniment to my GF crab fritters (include link)!

INGREDIENTS

½ c mayonnaise
½ c sour cream
1 grapefruit (squeezed of juice)

DIRECTIONS

1. Combine ingredients and heat in a pan until warm.
2. Serve over Gluten-Free crab fritters (include link) or any other recipe of your choice.

Miranda Jade
www.GlutenFreeHelp.info

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!

Miranda Jade

www.GlutenFreeHelp.info

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.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

 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.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

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

Quinoa, pronounced KEEN-wa, although considered to be a grain, is a seed with a delicious nutty taste packed with protein. In fact, it’s a complete protein, which means it has all of the nine essential amino acids. For people on a gluten-free diet, it’s a great gluten-free source of protein.

Quinoa is prepared in the same way you would cook brown rice, one part quinoa to two parts water, for about twenty minutes after the water comes to a boil. Avoid overcooking it in order to keep the flavor and texture palatable.

You can prepare it for breakfast, adding the same finishings as you would such as maple syrup and nuts, or as a lunch or dinner item, serving it cold as a sort of salad or warm with vegetables in place of rice.

Search my gluten-free recipes page for lots more ideas on cooking with quinoa!

Tina Turbin

http://www.GlutenFreeHelp.info

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

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.

You’ve probably heard me raving about quinoa, a protein-packed and delicious grain-like seed. Quinoa, pronounced KEEN-wa, although considered to be a grain, is a seed with a delicious nutty taste packed with protein. In fact, it’s a complete protein, which means it has all of the nine essential amino acids. For people on a gluten-free diet, it’s a great gluten-free source of protein.

Did you know that quinoa contains benefits above and beyond the fact that it’s a perfect source of protein?

Quinoa contains lots of essential vitamins and minerals, such as manganese, good cholesterol, and
aside from being an excellent non-animal source of protein, quinoa contains many essential vitamins, minerals and nutrients. It is rich in manganese, which is important in bone development and maintenance. It is also full of lysine, an essential amino acid that helps with the formation of collagen and the absorption of calcium and may help with the prevention of herpes breakouts and cold sores.

Quinoa is also low on the glycemic index, making it a good food for diabetics or overweight people.

You can make quinoa the same way as brown rice, simmering one part quinoa with two parts water, for about twenty minutes after the water comes to a boil. In order to keep the flavor and texture palatable, make sure not to overcook it.

Check out some of my gluten-free quinoa recipes and try it today!

Tina Turbin
www.GlutenFreeHelp.info

It seems to me that tea is typically gluten-free unless it has additives, but the teabags could possibly have gluten ingredients. Here a re a few familiar names which you may have on your shelves:

Lipton’s Green Tea: The decaf is perfect when you want to enjoy the taste of green tea without the caffeine jolt in the evening. I called the company and they verified their tea is gluten-free.

Trader Joe’s

Teavanna

Celestial Seasonings

Yogi Pure Green Decaf (certified organic): Their flavored teas may have barley malt, but not the pure teas.

Salada Green Tea

Tazo

Bigalow teas at times do use barley in some flavors, so you may want to avoid them. 

For information about several tea manufacturers’ products check out: http://www.glutenfreeinsd.com/beverages.html

Tina Turbin

www.GlutenFreeHelp.info