September
10
What’s a good GLUTEN FREE recipe that I can make and take to someone’s house?
I’d like a “one pan” recipe that can be frozen if necessary. Something “manly”. 
Thanks.
* Gluten-Free Yellow Cake
http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx
*Gluten Free Herbal Crackers
http://glutenfreecooking.about.com/od/pizzasflatbreadswraps/r/gfcrackers.htm
*Gluten-Free Chicken Piccata
http://www.elanaspantry.com/entrees/chicken-piccata/
*http://www.teamglutenfree.org/recipes.html
*Gluten-Free Chocolate Pecan Pie
http://aglutenfreeguide.com/gluten-free-chocolate-pecan-pie-recipe.html
*http://www.101cookbooks.com/gluten_free_recipes/
*Gluten Free Double Blueberry Muffins
1 1/2 cups almond meal
1/4 cup all purpose gluten free flour mix
1/4 cup tapioca flour
1 tablespoon GF baking powder
1/2 teaspoon salt
2 teaspoons guar gum
1/2 teaspoon cinnamon
1/2 cup softened butter
3/4 cup honey OR organic agave nectar
2 eggs
1/4 cup buttermilk OR dairy free substitute (coconut milk works well)
1/2 cup crushed fresh blueberries
2 cups whole, fresh blueberries
Preheat oven to 400º.In a medium bowl mix all dry ingredients together. Set aside. In a large mixing bowl beat butter and sugar until light and fluffy. Add eggs and milk and beat on low until blended. Slowly add dry ingredients and beat on low just until batter is moist. Gently fold crushed and whole blueberries into the batter. Spoon batter into a paper-lined muffin pan. Bake 30 minutes or until done. Cool on a rack before removing paper liners.Makes about 12 large or 14 medium muffins
*Frozen Fresh Fruit Loaf
2 cups fresh sliced strawberries
2 cups fresh blueberries
1 cup halved red seedless grapes
1 cup fresh sliced peaches
1 cup fresh cubed pineapple
2 cups miniature marshmallows
8 ounces room temperature cream cheese (light or regular)
1/2 cup powdered sugar
1/3 cup mayonnaise
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.Pour into a 9×4 bread loaf pan.Freeze at least 4 hours or overnight.To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce.
—-Tip: You can reduce the sugar in this recipe by half OR use 1/4 honey with good results.Serves 8
*Flank Steak Marinade Gluten Free
1/2 cup gluten-free tamari sauce (San-J’s Wheat-Free Tamari Sauce is well worth the money)
2 Tablespoons rice vinegar
1 teaspoon sesame oil
2 Tablespoons ginger
Enough for two 1 lb flank steaks
Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.
The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.
*Gluten-Free Crunchy Apple Coffee Cake
http://www.glutenfreegourmet.com/recipe.html
*Gluten Free Banana Bread with Fiori di Sicilia and Lemon Syrup
http://glutenfreecooking.about.com/od/glutenfreebreads/r/gfbananabread.htm
*One-pan summer chicken
2 red peppers
large handfuls of basil leaves , torn
1 plump garlic clove , sliced
2 plum tomatoes , halved
2 chicken leg quarters
2 tbsp extra-virgin olive oil
410g can butter beans , drained and rinsed
Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don’t use it all), the garlic and a tomato half.Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.
—
September 4th, 2008 at 11:51 am
Potato salad..
For a heartier dish… make a lasagna but use thin slices of fried potato as the pasta. Don’t use any flour based sauces like a bechamel.
References :
September 4th, 2008 at 11:56 am
Go to the health food store, and get some gluten free pasta (or your well stocked grocery should have it), and make a lasagna. You should also be able to get some great ideas for gluten free meals if you want to entertain your friends at your house as well.
Good luck!
References :
September 4th, 2008 at 12:00 pm
Beef stew–potatos, carrots, celery, onion, with organic beef broth (organic is gluten free) if you need to thicken the stock use rice flour.
References :
September 4th, 2008 at 12:41 pm
* Gluten-Free Yellow Cake
http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx
*Gluten Free Herbal Crackers
http://glutenfreecooking.about.com/od/pizzasflatbreadswraps/r/gfcrackers.htm
*Gluten-Free Chicken Piccata
http://www.elanaspantry.com/entrees/chicken-piccata/
*http://www.teamglutenfree.org/recipes.html
*Gluten-Free Chocolate Pecan Pie
http://aglutenfreeguide.com/gluten-free-chocolate-pecan-pie-recipe.html
*http://www.101cookbooks.com/gluten_free_recipes/
*Gluten Free Double Blueberry Muffins
1 1/2 cups almond meal
1/4 cup all purpose gluten free flour mix
1/4 cup tapioca flour
1 tablespoon GF baking powder
1/2 teaspoon salt
2 teaspoons guar gum
1/2 teaspoon cinnamon
1/2 cup softened butter
3/4 cup honey OR organic agave nectar
2 eggs
1/4 cup buttermilk OR dairy free substitute (coconut milk works well)
1/2 cup crushed fresh blueberries
2 cups whole, fresh blueberries
Preheat oven to 400º.In a medium bowl mix all dry ingredients together. Set aside. In a large mixing bowl beat butter and sugar until light and fluffy. Add eggs and milk and beat on low until blended. Slowly add dry ingredients and beat on low just until batter is moist. Gently fold crushed and whole blueberries into the batter. Spoon batter into a paper-lined muffin pan. Bake 30 minutes or until done. Cool on a rack before removing paper liners.Makes about 12 large or 14 medium muffins
*Frozen Fresh Fruit Loaf
2 cups fresh sliced strawberries
2 cups fresh blueberries
1 cup halved red seedless grapes
1 cup fresh sliced peaches
1 cup fresh cubed pineapple
2 cups miniature marshmallows
8 ounces room temperature cream cheese (light or regular)
1/2 cup powdered sugar
1/3 cup mayonnaise
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.Pour into a 9×4 bread loaf pan.Freeze at least 4 hours or overnight.To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce.
—-Tip: You can reduce the sugar in this recipe by half OR use 1/4 honey with good results.Serves 8
*Flank Steak Marinade Gluten Free
1/2 cup gluten-free tamari sauce (San-J’s Wheat-Free Tamari Sauce is well worth the money)
2 Tablespoons rice vinegar
1 teaspoon sesame oil
2 Tablespoons ginger
Enough for two 1 lb flank steaks
Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.
The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.
*Gluten-Free Crunchy Apple Coffee Cake
http://www.glutenfreegourmet.com/recipe.html
*Gluten Free Banana Bread with Fiori di Sicilia and Lemon Syrup
http://glutenfreecooking.about.com/od/glutenfreebreads/r/gfbananabread.htm
*One-pan summer chicken
2 red peppers
large handfuls of basil leaves , torn
1 plump garlic clove , sliced
2 plum tomatoes , halved
2 chicken leg quarters
2 tbsp extra-virgin olive oil
410g can butter beans , drained and rinsed
Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don’t use it all), the garlic and a tomato half.Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.
—
References :