GlutenFreeSpot.com » Gluten Free Recipes

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!

Gluten Free Chicken Nuggets

Eric — Fri, 04 Dec 2009 20:10:25 +0000

Going Gluten Free does not mean you have to sacrifice giving up breaded items all together. It might mean you cannot eat at most restaurants if you are looking for chicken nuggets or breaded fish. These are some items that I really enjoy and like them even better now that I know there are GF alternatives. I got to thinking that instead of going out to a fast food place where I could not eat certain things like chicken nuggets it would be much better to just make my own and make some Gluten Free Chicken Nuggets. I got this recipe from about.com.

Enjoy!

Gluten-free Italian chicken nuggets are incredibly crispy thanks to gluten-free panko-style breading. This is a gluten-free kid favorite. Serve with your favorite gluten-free nugget dipping sauce. Homemade Gluten-Free Barbecue Sauce is especially good with these golden, crispy chicken nuggets.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:

* 3 skinless, boneless chicken breasts
* 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
* 1/2 teaspoon salt
* 1/8 teaspoon fresh ground pepper
* 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
* 1 large egg and 1 tablespoon olive oil, whisked together
* 1 cup crushed gluten-free rice chex cereal (see tips)
* 1/2 cup freshly grated Parmesan cheese
* 1/4 cup olive oil for pan-frying
* 1/4 cup canola oil for pan-frying

Preparation:

* Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
* Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2×2-inch nuggets.
* Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
* In second dish, combine egg and olive oil. Whisk to thoroughly combine.
* In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
* Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
* Place the nuggets on a large baking sheet lined with parchment paper.
* Refrigerate for about 30 minutes before frying.
* In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
* Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

Yield- 4 to 6 servings

Let me know what you think!

Gluten Free Thanksgiving #2

Eric — Tue, 17 Nov 2009 19:59:34 +0000

Yesterday I gave you all a recipe for Gluten Free Pie Crust. Today will be the pumpkin pie. This recipe is coming from About.Com.

Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:

1 1/4 cups canned pumpkin (not presweetened canned pumpkin)
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1 teaspoon cinnamon
* 1 teaspoon amaranth flour
* 2 lightly beaten large eggs
* 1 cup evaporated canned milk
* 2 tablespoons water
* 1/2 teaspoon vanilla
* Heavy, whipping cream for garnish (optional)
* 1 9-inch unbaked gluten-free pie crust (recipe link below)

Preparation:
Preheat oven to 400°F

1. Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
2. Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
3. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Overbaking can cause the top of the pie to crack.
4. Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).

Something neat I found on this site is some additional directions for baking with a Gluten Free Diet:

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

I like this reminder and I think it is very important for everyone to be careful when baking in a kitchen where Gluten may be present.

Gluten Free Oatmeal Cookies

Eric — Thu, 01 Oct 2009 04:52:07 +0000

A few posts ago I did a product review of Bob’s Red Mill Rolled Oats and I really liked them. I ate oatmeal before I was diagnosed and I imagine many of you did also. One of my favorite things to do with oats was eat oatmeal cookies!

I found a recipe for some Gluten-Free Peanut Butter Oatmeal Cookies and I want you all to try them! Click on the link for directions and ingridients. All you need is brown sugar, peanut butter, eggs, baking soda, vanilla, Gluten Free oatmeal, and chocolate chips. They are pretty easy to make so it should not take that much work. If you try these let me know what you think! Does anyone else have any good Gluten Free oatmeal cookie recipies they want to share?