Does anyone have gultan free Recipes - my friend has just been diagnosed with Celiac's Disease and can't have any gulten.

Annette

Glutenfreeda is a whole online magazine dedicated to celiac-friendly cuisine!

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I've got a few recipes, I'll post them later this afternoon after I track them all down.  Give your friend a hug for me!

Later, Meg.

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"You may have a fresh start any moment you choose, for this thing that we call failure is not the falling down but the staying down."
Mary Pickford

I just tried the world's easiest Peanut Butter Cookie Recipe, which is gluten free. 'Course it's bad news for the arteries but delicious.

1 egg

1/2 c. brown sugar

1/2 c. peanut butter

Optional: I also added 1/4 c. chocolate chips and 1/4 c. walnuts, chopped (or in my case pounded with a hammer).

Mix ingredients and bake at 350 for 8-10 minutes. I used a baking stone and they took about 12 minutes in my oven. The texture is closer to fudge than cookie.

 

 

 

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Free Cruise Clocks

Okay, I played myself out yesterday and never got back in here.  Sorry!  According to a friend of mine who has had Celiac disease for years, any recipe calling for one cup of flour can be traded straight across for any gluten-free flour without trouble.  She also says that Celimix makes some really good mixes for pastry, biscuits, etc. . .  She usually gets them at Superstore.  And now for some of my favourite recipes. . .

Chocolate Roll

6            egg whites, room temperature

1/4 cup   white sugar

6            egg yolks

1/2 cup   white sugar

6 tbsp.    cocoa powder

1/2 tsp.   vanilla

Line a greased 10 x 15 inch jelly roll pan with waxed paper.  Beat egg whites until soft peaks form, add first sugar and beat until stiff.  Beat yolks with second sugar until lemon coloured and light.  Beat in cocoa and vanilla.  Fold into egg whites and spread on prepared pan.  Bake in 350 oven for 15-20 minutes or until a toothpick comes out clean when poked in centre.  Sift icing sugar on a tea towel, turn cake out onto towel, peel off paper.  Starting at narrow edge of cake, roll up with towel and let cool.  When cooled, unroll, and fill.  Works great with a rum-flavoured whipped cream set with a bit of gelatine, softened ice cream, whatever. . .

On to the next one. . .

Later, Meg.

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"You may have a fresh start any moment you choose, for this thing that we call failure is not the falling down but the staying down."
Mary Pickford

One more!  I meant to do this in the same post, but messed it up!

Gluten-free Honey Muffins

2 1/2 cups            white or brown rice flour

1 tbsp.                 gluten-free baking powder

1/2 tsp.                cinnamon

1/4 tsp.                ground nutmeg

1 cup                   milk

1/3 cup               vanilla yogurt

1/4 cup               liquid honey

1/2 cup               butter or margarine

1/2 cup             white sugar

2                      eggs

Combine first 5 ingredients in a medium bowl and set aside.  Combine next 3 ingredients in a small bowl.  Cream butter and sugar in large bowl.  Add eggs one at a time, beating well after each.  Add flour mixture alternately with milk mixture, making three additions of dry and two of wet.  Stir after each addition just until  combined.  Fill 12 papered or greased muffin cups 3/4 full and bake in 375 oven 18-20 minutes.  Let stand 5 minutes before removing from pan to wire rack.

*you can add dried cherries to the batter or a brown sugar/cinnamon topping to the tops before baking, if you wish.

Apple Streusel Muffins

1 1/2 cups                white rice flour

1 cup                       oat flour (some Celiacs can't have this, can substitue soy or something instead)

1/2 cup                    Splenda or white sugar

2 tsp.                       baking powder

1/2 tsp.                    baking soda

1/2 tsp.                    cinnamon

1/4 tsp.                    nutmeg

2                             large eggs

1 cup                       unsweetened applesauce

1/4 cup                    canola oil

1/2 cup                    finely chopped, peeled cooking apple - Macs work, as do Galas

1/2 cup                   chopped pecans/walnuts

Topping

1/4 cup                   finely chopped pecans

2 tbsp.                   oat or soy flour

1 tsp.                     Splenda or sugar

1/4 tsp.                   cinnamon

Measure first 8 ingredients in large bowl, make well in centre.  Combine next 3 ingredients in medium bowl, add to well.  Add apple and pecans.  Stir just until moist.  Fill 12 greased or papered muffin cups 3/4 full. 

Topping: Combine all 4 ingredients in small bowl.  Sprinkle on batter in muffin pan.  Bake in 375 oven for 18 - 20 minutes.  Let stand in pan for 5 minutes before removing to wire rack to cool.

"Free" Muffins

1 1/2 cups                white or brown rice flour

1/2 cup                    soy flour

2 tsp.                      baking powder

1 tsp.                      cinnamon

1/2 tsp.                   baking soda

1/4 tsp.                   ground allspice

1 tbsp.                   ground flaxseed

3 tbsp.                  water

1 cup                    unsweetened applesauce

1/2 cup                 packed brown sugar

1/4 cup                canola oil

1 tsp.                   vanilla

2                         medium cooking apples (macs or galas work), peeled and diced

1/2 cup                chopped pecans

Topping

1/4 cup               chopped pecans

3 tbsp.                packed brown sugar

1 tbsp.                soy flour

1 tbsp.                canola oil

Measure first 7 ingredients into large bowl.  Make well in centre.  Mix flaxseed and water well in blender, add next 4 ingredients and process until smooth.  Add to well.  Add apple and pecans, stir just until moistened.  Fill 12 greased or papered muffin cups 3/4 full.

Topping: Combine all 4 ingredients in small bowl.  Sprinkle on batter.  Bake in 375 oven for about 20 minutes.  Let cool in pan for 5 minutes before removing to wire rack to cool.

Hope those help!  My Celiac friend also swears by rice cakes for making sandwiches.

Later, Meg.

 

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"You may have a fresh start any moment you choose, for this thing that we call failure is not the falling down but the staying down."
Mary Pickford

One of our Supermarket chains publishes a cooking magazine. This was in this months online issue. the brand names are theirs, but you could use any brand you want :)

 

Spinach Salad with Tangerines4 1/2 Stars rate this recipe
Serves: 5 - 6 Active Time: 10 min Total Time: 1 hour 10 min

1/2 Tbsp olive oil
2-1/2 Tbsp orange juice
1 Tbsp honey
1/2 Tbsp brown sugar
1 bag (6 oz) Food You Feel Good About Fresh Baby Spinach
1 cup tangerine segments, or any type of orange
1/2 cup chopped red onion
4 Tbsp roasted, lightly salted party peanuts

   1. Combine olive oil, orange juice, honey and brown sugar in small bowl; set aside.
      
   2. Place spinach, orange segments, onion and nuts in large bowl. Pour dressing over and toss. Season to taste wtih salt and pepper.
      
   3. Refrigerate 1 hour before serving.
 

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
Imprudens est draconem vivum de consiliis tuis omittere.
Steet team Leader for NYS, OH and Southern Ontario.

mmmmmmmmmmm, that sounds really yummy, celiac or no celiac!

 

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In the social order, I accept the bottom rung, until the wine is pouring and the Lord commands a song!

Another ryummy sound thing from the same source:

  Salmon Costa Brava4 Stars   rate this recipe
Click for larger image Serves: 4 Active Time: 20 min Total Time: 30 min

2 cups Food You Feel Good About Smooth Marinara Sauce
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix (Diced Vegetables)
2 Tbsp capers
3 cloves garlic, peeled, thinly sliced
2 shallots, peeled, thinly sliced
4 salmon fillet portions (6 oz each)
Salt
Pepper
1/2 cup Nicoise olives, pitted (Mediterranean Bar)
1/2 tsp saffron threads

   1. Combine marinara sauce, mirepoix, capers, garlic, and shallots in braising pan.
       
   2. Season salmon with salt and pepper; add to pan. Sprinkle with olives and crumbled saffron. Bring to 170-degree simmer on MEDIUM-HIGH; cover pan. Reduce heat to MEDIUM; simmer 12-15 min, until internal temp of salmon reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon.
       
   3. Remove from heat; let salmon rest at least 2 min.

 

they have a side dish this week too:

 

  Grilled Peppers & Baby Vegetables
Serves: 4 Active Time: 10 min Total Time: 20 min

1 pkg (8 oz) green baby patty pan squash, ends trimmed
2 grilling skewers
1 pkg (8 oz) baby corn
Salt and pepper to taste
2 Tbsp Wegmans Basting Oil, divided
1 medium (about 1/2 lb) sweet red or orange pepper, halved, seeds removed

Preheat grill on MEDIUM 10 min.

   1. Clean grill with wire brush; using a soft cloth, coat grill lightly with vegetable oil.
      
   2. Thread squash on skewers, alternating colors. Season both sides of vegetables with salt and pepper; brush with basting oil (too much oil will cause flare-ups on the grill).
      
   3. Grill corn, pepper halves, and skewered squash on grill 5-8 min (depending on vegetable), turning every 1-2 min and brushing with basting oil, until tender.




 

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
Imprudens est draconem vivum de consiliis tuis omittere.
Steet team Leader for NYS, OH and Southern Ontario.

Ok, it's been a week, so I can post this - sorry for the double post- there is a cook book out called "Sophie Safe Cook Book" that is named after a young girl with Celiac Desiase. WHat all the recipes have in common is that they don't use the 7 most common allergens, including gluten, just a suggestion. :)

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
Imprudens est draconem vivum de consiliis tuis omittere.
Steet team Leader for NYS, OH and Southern Ontario.

Rice Flour Gluten Free Bread



Ingredients
2¼ tsp active dry yeast
1/3 c lukewarm water
2¼ c white rice flour
1 c brown rice flour
2½ tsp xanthan gum
1 Tbsp cornstarch
1½ tsp salt
½ c dry milk powder
3 Tbsp sugar
2 eggs
¼ c vegetable oil
1½ c water
1 tsp cider vinegar

(If you want to use fewer eggs: 1 egg = 1 Tbsp cornstarch + 3 Tbsp water.)

Preparation
In a smallish bowl, mix yeast with 1/3 c lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture is creamy.


In a mixing bowl, blend with a wire whisk all dry ingredients thoroughly. Apparently the fine Gluten-free flours must be well blended before liquid is added to them.


In another mixing bowl, mix the wet room temperature ingredients well. Stir in the proofed yeast.


Stirring as you pour, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.


Pour batter into two greased loaf pans (fill no higher than half way). Cover with plastic (I use those elasticized things that look like shower hats) and allow to rise to double - approximately 1 hour.


Preheat oven to 425F. When bread goes in oven, immediately turn down to 375 degrees F and bake for 30 to 40 minutes; use a cake tester to test for doneness. When it is done, wait for 10 minutes before removing the bread from the pans. Cool on a wire rack before slicing.


Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

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Draco Dormiens Nunquam Titillandus
"Take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." E. Wiesel
OKP's Resident B****
Imprudens est draconem vivum de consiliis tuis omittere.
Steet team Leader for NYS, OH and Southern Ontario.