GlutenFreeSpot.com » Gluten Free Recipe

Homemade Fries

Eric — Tue, 09 Mar 2010 00:52:19 +0000

Last weekend I had the pleasure of eating some homemade french fries. I have never tasted fries so good in my entire life so I thought I would share the recipe. Thank you to my lovely girlfriend for the recipe.

2 1/2 cups of peeled potatoes
1 cup of gluten free all purpose baking flour or rice flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1 cup water or as needed
1 cup vegetable oil for frying

1. Heat oil in a large skillet over medium heat, and begin slicing potatoes into French fries.

2. After cutting the potatoes, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Let me know what you think!

Gluten-Free Chocolate Chip Cookies On Youtube!

Eric — Tue, 16 Feb 2010 01:25:05 +0000

Check out a quick and easy way to make some Gluten Free Cookies! She does a good job on explaining what to do and how to prepare the cookies. They look great and cannot wait to try them! If you have any recipes you want to share please do.

Gluten Free Recipe: Banana or Pumpkin Muffins

Eric — Fri, 15 Jan 2010 19:27:09 +0000

This recipe comes from Celiac.com’s Scott Adams. I think you will really enjoy these!

Making Gluten Free desserts is one of my favorite things to do. Finding new recipes is very exciting for me because it means I can try something new.

Here is the recipe:

Ingredients:
3 medium ripe Banana’s smashed or 9 ounces of pumpkin
1/3 maple syrup
1 teaspoon GF vanilla (I use Frontier Alcohol-Free from Fair trade)

Directions:
Mix together and set aside.

Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

Muffin Mix Ingredients:
2 cups gluten-free flour
1 teaspoon xanthan
1 cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
2 table spoons buttermilk powder
2 eggs beaten
1/3 cup vegetable oil
½ cup water

Directions:
Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined–don’t stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.

Enjoy!

2 Days Until a Gluten Free Christmas: Cookbook

Eric — Thu, 24 Dec 2009 03:37:40 +0000

Its crunch time now…Last minute gifts are a necessity. Here is a great cookbook that can be purchased for a friend or family member or maybe yourself. I believe it is always important to try new things and this book will show you some new recipes.

From Amazon.Com

From Publishers Weekly
Even devoted low-carb dieters have it easy compared to those with celiac disease or gluten intolerance, who have no choice in giving up many foods. Ryberg (The Gluten-Free Kitchen) aims to make their sacrifices easier by recreating favorite dishes, from fried chicken to lemon pound cake, with alternative ingredients. For every meal and course, she offers a wide range of crowd-pleasing recipes (mini meat loaves; Caesar salad); those that are normally gluten-heavy get several versions using different flours for different effects. The first chapter discusses stocking the gluten-free kitchen and converting recipes, and helpful notes about preparation accompany many recipes, but her extensive experience doesn’t always translate to the page, particularly with baked goods, which are the trickiest to make. Though she provides extra details about baking, there is still not enough guidance about what to expect with these unusual batters and doughs, and the results may not live up to her claims. Fortunately, her constant enthusiasm and encouragement will keep people trying, and the growing gluten-free community will be thrilled to have this massive resource of ideas for making their meals more enjoyable. (July)

You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living

5 Days Until a Gluten Free Christmas: Pumpkin Roll

Eric — Sun, 20 Dec 2009 19:28:12 +0000

This might be my favorite dessert of all time, and if you make it you will understand why. It is hard to put down a fork when you have this dessert in front of you.

A flavorful pumpkin and spice cake roll filled with sweetened cream cheese.

This recipe and description comes from suretalent-books.com

Pumpkin Roll Ingredients
¼ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
½ Cup White Rice Flour
1 Teaspoon Xanthan Gum
1 Tablespoon Baking Powder
2½ Tablespoons Cinnamon
½ Teaspoon Ginger
Dash Nutmeg
3 Eggs
1 Cup Sugar
¼ Cup Vegetable Oil
1 Teaspoon Lemon Zest
1 Teaspoon Vanilla
¾ Cup Canned Pumpkin
¼ Cup Powdered Sugar (reserved for later)

Cream Cheese Filling Ingredients
8 Ounces Cream Cheese
5 Tablespoons Butter
1¼ Cups Powdered Sugar
1 Teaspoon Vanilla

Pumpkin Roll Instructions
In large bowl, combine flours, Xanthan Gum, baking powder, cinnamon, ginger and nutmeg, mix. Set aside for later use.

Place eggs, sugar and oil in mixing bowl and beat on medium-high speed for 2 minutes. Add lemon zest, vanilla and pumpkin; mix. Add pre-mixed dry ingredients; mix. Evenly spread batter into jelly roll pan that has been sprayed with cooking spray. Bake at 375° for 16 minutes. While the roll is baking, take a kitchen towel (has to be as large as jelly roll pan) and lie flat on the kitchen counter. Take the ¼ cup of powdered sugar and evenly sprinkle on the towel. Once the roll is baked, turn out onto towel and begin rolling up the towel/roll. Allow to cool completely.

Cream Cheese Filling Instructions
Place cream cheese and butter in mixer and cream together. Add remaining ingredients; mix.

Assembly Instructions
Take completely cooled pumpkin roll and carefully unroll until flat. Take cream cheese filling and spread evenly over pumpkin roll surface. Carefully roll the pumpkin roll (without the towel) and place in refrigerator to allow the filling to set (at least 3 hours). Cream Cheese Pumpkin Roll can be wrapped in foil sprayed with cooking spray (to avoid sticking). For presentation purposes, dust with powdered sugar.

I can tell you that it is every bit of good as it looks. I have one of these a year to myself and it rarely makes it more than 2 days. I highly recommend it to anyone!

6 Days Until a Gluten Free Christmas: Sugar Cookies

Eric — Sat, 19 Dec 2009 19:31:51 +0000

Next up is a recipe for Sugar Cookies. This will come in handy for a little dessert but also maybe the cookies you leave for Santa should be Gluten Free?? I am sure Santa might appreciate some nice Gluten Free cookies to eat with his milk after making a stop at your house. So on that note here is a recipe from Celiac.com

This is a great site and has a lot of useful information.

Here is the recipe

Christmas Sugar Cookies (Gluten-Free)

3 cups gluten-free flour mix*
2 eggs
1 teaspoon soda
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond (or flavoring of your choice)
1 cup gluten-free margarine

Sift flour, soda & cream of tartar – cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond – mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

Again this is from Celiac.com.

Hope you enjoy, please let us know how they turn out!

8 Days Until a Gluten Free Christmas: Biscuits

Eric — Thu, 17 Dec 2009 19:22:06 +0000

Continuing with the theme of having 10 ideas leading up to Christmas I thought it would be good to have a recipe for Biscuits thrown in here. These would be a nice side to a meal and can be server with a variety of different items. Here is a very simple recipe for Gluten Free Biscuits.

Buttery Biscuits Ingredients:

2 cups gluten-free flour mix
1/2 cup salted butter, softened
2 1/2 teaspoons baking powder, gluten free
1 egg, beaten
1/2 cup milk

Directions:

Preheat oven to 400 degrees. Blend ingredients together until dough is pliable. Drop biscuits onto a cookie sheet by spoonful or roll out and cut. Bake for 10-12 minutes. Yield: 10 to 12.

This recipe is from GlutenFreeLife.com. Thank you for the recipe!

10 Days Until a Gluten Free Christmas: Hershey’s Fudge

Eric — Tue, 15 Dec 2009 19:38:51 +0000

With Christmas fast approaching I thought it would be neat to do 10 posts all relating to Christmas whether it be a recipe, a gift idea or a general tip. So in between all the madness that is Christmas shopping I hope you have time to read these and try them out.

So for the first recipe I chose a personal favorite, Hershey’s Chocolate Fudge. This recipe comes from Hershey’s website.

What I have done in he past as a variation is replacing peanut butter for regular butter.

Here it is:

Ingredients:

* 3 cups sugar
* 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/8 teaspoon salt
* 1-1/2 cups milk
* 1/4 cup (1/2 stick) butter
* 1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
– Increase milk to 1-2/3 cups
– Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Again thanks to Hershey’s for the recipe. Check back in for tomorrow’s! Enjoy!

Homemade French Fries

Eric — Mon, 23 Nov 2009 18:35:00 +0000

1. Heat oil in a large skillet over medium heat, and begin slicing potatoes into French fries.

2. After cutting the potatoes, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

Let me know what you think!

Gluten Free Thanksgiving

Eric — Mon, 16 Nov 2009 19:47:12 +0000

With Thanksgiving fast approaching I thought it would be appropriate to start to give you some ideas and recipes that would help you enjoy your meal on Thanksgiving. One of my favorite things about Thanksgiving dinner is the desserts, I will start off by giving you a recipe for Gluten Free Pumpkin Pie. This recipe comes from About.com: Gluten Free Cooking.

First here is the recipe for the pie crust:

Prep Time: 20 minutes

Ingredients:

1 cup superfine brown rice flour (see tips)
1/2 cup arrowroot starch OR cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar (OMIT sugar if making a savory filling)
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large, lightly beaten egg
12 tablespoons (1 1/2 cups) cold, cubed butter

Preparation:

Food Processor Method:

Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.
Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.
To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
Gently press the dough into the pie plate.
Trim edges with knife and crimp edge with a fork or using your favorite method.
Pie crust is ready to fill or parbake (partially bake) as desired.
To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.

Check back tomorrow for the pie directions! Let me know if there is any specific recipes you would like to see!