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Gluten Free Living Now  ...

Posted Dec 16 2011 3:18pm


Gluten Free Living Now 

Holiday Recipes from our house to yours!      


Happy Holidays to you!
 






Ingredients

¾ cup Brown Rice Flour

½ cup Sorghum Flour

½ cup Potato Starch Flour

1 ½ cup Sugar

1 cup of Unsweetened Pumpkin Puree

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt

1 tsp Ground Cinnamon

½ tsp Ground Cloves

½ tsp Ground Ginger

½ tsp Ground Nutmeg

1 tsp Xanthan Gum

2 Large Eggs

½ cup Vegetable Oil

1/3 cup Water

½ cup Chopped Pecans (optional)

½ cup Raisins (optional)

 



 



Gluten Free Pumpkin Bread


 

Preparation

 

1.  Preheat oven to 350 degrees.

 2.  Whisk together dry ingredients – flours, baking powder, baking soda, salt & spices.

 3. In separate bowl cream together sugar and oil then add eggs, pumpkin puree and water.

 4.  Slowly add flour mixture to batter and continue mixing until well blended then stir in raisins and nuts.

 5.  Put mixture in Silicon loaf pan or regular loaf pan lined with parchment paper.  Bake for approximately 1 hour and 15 minutes or until toothpick comes out clean.  Let sit in pan for about 5 minutes then cool on a wire rack.

 

             This recipe can be used to make pumpkin muffins instead of a loaf but the bake time will be shorter.







 

 






Gluten Free
Sweet Potato Souffle


  

Ingredients
6 sweet potatoes (cooked) 1/2 cup white sugar 1/2 cup milk or ½ cup Hemp Milk or Milk substitute of choice for Dairy Free 1/2 cup melted butter or ½ cup Earth Balance Buttery Sticks for Dairy Free 1 teaspoon vanilla extract 2 eggs, beaten 1/2 teaspoon salt Topping (Optional)

 

 



 

Preparation

1.    Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

2.    Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

3.    Reduce speed to low and add sugar, milk or milk substitute, butter or butter substitute, vanilla, eggs and salt. Mix well.

4.    Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

5.     Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter or Substitute and pecans if you choose. Sprinkle mixture over potato mixture and bake for 40 minutes.



 













    

Ingredients:


   2  16 oz. jars of Red Salsa ( I used 

 

           Meijer’s Organic Medium Salsa ) 2   15 oz. can tomato sauce ( I used Meijer’s Organic Tomato Sauce )

½   medium onion finely chopped

1    4 oz. can green chilies chopped and peeled

1 tsp chili powder

½ tsp cumin

1   15 oz. can roasted green chili and lime refried beans ( I used Meijer’s brand )

4    cups cooked turkey

      1    cup grated Monterey Jack cheese

      1    cup grated cheddar cheese

      1    small can of chopped olives

      1    package of 6 inch 24 count corn tortillas


 


 



 



Gluten Free
Easy Turkey Enchiladas


Preparation:

Preheat oven to 350 degrees

In large size sauté pan, add salsa, tomato sauce, onion, green chili (drained), chili powder and cumin.Stir ingredients until well incorporated and simmer on low heat for about 10 minutes.Take two cups of this salsa/tomato mixture and set aside.

Add cooked turkey to the sauté pan and stir together .Add refried beans and stir all of the ingredients together.Return the heat to low and allow the ingredients to simmer until heated thoroughly.

Take the salsa/tomato mixture that you set aside earlier and pour it into a shallow baking dish.

If you have a gas range, heat the tortillas one at a time on the gas burner for 3 seconds on each side.After the tortilla is heated dip it into the salsa/tomato mixture and lay on a 10 x 12 baking dish.Place a desired amount of the chicken and bean mixture on the tortilla spreading it the length of the tortilla.Add a sprinkle of the grated cheese and then roll up the tortilla.

You will need two 10 x 12 baking pans to make about 24 enchiladas.

When you are finished rolling up the tortillas pour some of the salsa/tomato mixture over the top and sprinkle with a little more of the grated cheese and chopped black olives.

Place in the oven and bake at 350 degrees for approximately 25 minutes.


 
.

















Ingredients:

Mix 2 tbsp

2 tbsp Cornstarch

2 tbsp Butter or 2 tbsp Earth Balance Buttery Sticks for DF version

2 cups Organic Chicken Stock ( I use Pacific Foods)

¼ cup cold water

Salt & Pepper to taste

Pinch of garlic powder

1 tsp poultry seasoning

Pinch of herbs – thyme, basil or rosemary works great (I used Basil)



 



Gluten Free Gravy


 

 

Preparation:

Mix 2 tbsp of cornstarch with ¼ cup of cold water and set aside

 Heat chicken stock and butter over medium heat until hot and then slowly add the cornstarch and water mixture stirring constantly.  Reduce heat and add seasonings and herbs and continue to simmer for about 10 minutes until desired consistency is reached.


 




Gluten Free Lentil Chili

 

Ingredients


2 Cups dry lentils, rinsed

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

2 (32 oz) containers of gluten free vegetable broth or chicken broth

½ large onion finely chopped

1 tsp. cumin

1 tsp. chili powder

½ cup red wine ( I use Oliver’s Soft Red )

2 stalks of celery sliced

1 cup of chopped baby carrots

2 bay leaves

½ tsp. garlic powder

½ tsp. onion powder

1 to 2 cups of cooked and chopped turkey (optional)

salt to taste


2 tbsp. oil




 

Preparation

 

  • Heat oil in large sauté pan.  Add onions, carrots and celery.  Stir over medium heat until carrots and celery are partially cooked.
  • Add lentils, diced tomatoes, tomato sauce, broth, red wine and seasoning into a large saucepan.  Stir and bring to a boil.  Cover and let simmer for about 30 minutes or until lentils are cooked.
  •  

    Note:  Add more broth or water if lentil chili reduces too much as it simmers.


     




     




    Ingredients:


    1 cup pecan halves


    1 cup powdered sugar, sifted + 1 cup more for tossing


    1 cup plus 2 Tablespoons butter, room temperature

     
    1/3 cup whipped cream cheese


    2 teaspoons GF vanilla extract


    1 1/2 cups + 2 Tablespoons sorghum flour, sifted (with the tapioca)


    1/2 cup + 2 Tablespoons tapioca flour, sifted (with the sorghum)


    3/4 teaspoon xanthan gum


     

    ** I didn't use pecans.  Instead I dredged the cookies in maple syrup before putting them in the bag of powdered sugar.  It holds the sugar on great and the taste is wonderful. 


     


     

     


     


    Gluten Free
    Mexican Wedding Cakes



     
     

     

    Preparation:

    1. Toast the pecan halves over low heat until fragrant. (If you use them)
    2. Sift one cup of the powdered sugar.
    3. Process the toasted pecans and the 1 cup of powdered sugar in the bowl of your food processor until even and fine.
    4. Cream together the butter and cream cheese with the powdered sugar/pecan mixture.
    5. Add vanilla.
    6. Sift together the sorghum and tapioca flours.
    7. Add the xanthan gum to the sifted flours.
    8. Mix the dry ingredients in to the creamed/wet ingredients until it comes together as cookie dough (2-3 minutes on medium).
    9. Roll into 1″ balls and place the balls on a large plate.
    10. Refrigerate the 1″ balls for 30 minutes to 1 hour. (*NOTE: If you need to refrigerate them longer, please cover them with plastic wrap. You can freeze the balls at this point too, if desired.)
    11. Preheat the oven to 350F.
    12. Lay out the balls on a cookie sheet lined with parchment paper or a silpat about 1 1/2″ apart.
    13. Bake for 12 – 15 minutes (Mine bake for 13 minutes) and remove from the oven. Allow the cookies to cool 2-3 minutes before attempting to move them.
    14. Dredge the warm cookies carefully in powdered sugar. (I usually put a cup of powdered sugar into a baggie and then toss 4 or so cookies about in the sugar until well coated.)
    15. Allow the cookies to cool completely on a cookie rack. (See photo above.)
    16. Toss in powdered sugar again, if desired, before serving or packing in an airtight container.


     









    Future Updates
    Stay tuned for more details....



    ....  on a possible Indy Style Segment



    .... on vendors coming to the Expo in 2012

    .... on presentations being offered October 13 & 14th at the Gluten Free Living Now Expo at the Fountains in Carmel.  

    ... on possible other events early in 2012
    ... on more volunteer and learning opportunities.

     

    Keep Visiting:
    www.glutenfreelivingnow.org Gluten Free Living Now13471 Clifty Falls DriveCarmel, IN 46032(317) 379-2350 or(317) 771-6506
     


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