Archive for the ‘gluten-free’ Category

“Spiffy” Gluten-free Cornbread Mix

January 13, 2013

This is the only cornbread my husband likes. You can substitute for that major brand that is sometimes required in recipes.

Makes 6 muffins or 1 8″ corn bread.

1/2 cup brown rice flour or sorghum flour
1/2 cup corn meal
3 T rapadura (or regular) sugar
2 T potato starch
1 T tapioca starch
1 T baking powder
1/2 t xantham gum
1/4 t salt
2 Tbsp Spectrum palm shortening or coconut oil

Mix all dry ingredients. Cut in shortening or oil. You can store as is for making corn bread in a hurry or replace a box of corn bread mix in a recipe.

To make, add
1 egg
1/3 cup dairy-free milk or kefir

(If you want to mix up a large batch at once, each portion of mix is 3 dl or 1 1/4 cups. You can also make the mix up without the oil/shortening and add that as part of the baking process, but if you are substituting for “Jiffy cornbread mix” then you will want to add the shortening.)

Bake at 400 degrees for 15-20 minutes.


Pumpkin Baked Oatmeal

November 11, 2010

This is a great fall breakfast, and it’s easy to make ahead and freeze and then reheat. Supposedly adding a little flour when soaking the oats helps reduce the phytates further, so I add a little spelt flour. If you are gluten-free, you can leave it out; it doesn’t affect the recipe.

If you like the oatmeal sweeter, use the larger amount of maple syrup. I like to use less and let people add a little as desired to their oatmeal.

2 cups oats (if gluten-free, get GF certified oats)
2 Tbsp spelt flour (optional, leave out for gluten-free)
2 cups kefir
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 tsp baking powder
pinch salt
1/4 tsp dried cranberries or raisins
1 apple, diced
1 cup cooked mashed pumpkin
1/4-1/2 cup maple syrup
1 egg
3 Tbsp coconut oil

The night before, soak the oats and flour (if using) in the kefir. In the morning, heat the oven to 350 and put the coconut oil in a 9×13 glass baking dish. Add spices, baking powder, salt, apple, and cranberries or raisins to oat mixture. Stir well. Mix in the pumpkin, maple syrup, and eggs. Take the dish out of the oven; the coconut oil should be melted. Swirl it around the pan to grease it, then mix into oat mixture and then spread oat mixture into the pan.

Bake for 20-25 minutes (test with knife or toothpick to make sure it comes back clean).

Fettucine with Spicy Almond Butter Sauce

February 19, 2010

This is inspired by a recipe in Food and Wine magazine. Usually, when I think of almond butter pasta, it is an Asian-style pasta, but this is a garlic-y, Italian-style, which is a nice change.


Quinoa Porridge

January 25, 2010

This is a great way to use up leftover quinoa. If you have some leftover but don’t need breakfasts, you can freeze it and take it out the night before; if it’s not fully thawed, making the porridge will thaw it. It’s also a good way to use up apples that are starting to get soft.

Quinoa is rich in protein and contains no gluten, and it makes a good substitute for oatmeal if you cannot have it. It’s a good first grain for babies, so you could give this to an older baby or toddler.

2 cups cooked quinoa
1 cup non-dairy milk of your choice
1 chopped apple
1/4 cup raisins
1-2 tsp cinnamon

Heat everything in a pot over medium-low heat until warm, apples are softened, and most of the milk is absorbed.

Gluten-Free Deep Dish “Sausage” Pizza

November 24, 2009

Ever since I have been wheat and dairy free, it’s hard to find recipes my family will LOVE, especially substitutes for wheat/dairy-heavy recipes. This pizza is an exception. It’s like a cross between a casserole and a pizza, and you can make it ahead and freeze it. My 13 year old son said, “This is amazing!” The other great thing is it contains liver and vegetables that are rich in nutrients, without it being noticeable at all. The sausage spicing on the beef gives it a sausage pizza taste for people who cannot have pork and miss Italian sausage.

For Crust:

2 cups brown rice flour
1/2 c tapioca flour
1/2 c arrowroot flour
2 tsp xantham gum
3/4 cup kefir (or water with 1 Tbsp lemon)

Mix ingredients together and leave covered to soak overnight.

In the morning, preheat oven to 425 degrees.
1 Tbsp baking powder
1 t salt
and mix well.
Cut in:
1/2 cup of coconut oil or butter

Grease a 9 x 13 pan. Pat dough into pan, covering bottom and sides. Bake 10 minutes and remove from the oven.

Meanwhile, make the filling:
1 lb. ground beef
4 oz. liver, chopped fine or ground
3/4 Tbsp paprika
1/2 Tbsp fennel seeds
1 tsp garlic powder
1/2 tsp black pepper
2 cups marinara sauce (I will post a recipe soon, we always have homemade on-hand in the freezer)
2 carrots, shredded
1 cup sliced mushrooms
1 cup spinach
2 cups (8 oz.) shredded almond cheese or mozzarella

Brown meats together with spices. Add marinara sauce, carrots, mushrooms, and spinach, and simmer until vegetables are softened.

Spread filling into prepared crust. Top with shredded cheese.

Bake 10-15 minutes.

Serves 6-8.

I Can’t Believe It’s Not Cornbread

November 10, 2009

I have been corn-free for about a year, and one of the things I really miss is cornbread. I came up with this recipe and it is reminscent of a nice buttermilk cornbread, and it is made with soaked grains so it’s easier to digest. It was a hit with my family.

1 cup kefir (we used goat’s milk)
1 cup sorghum flour
1 cup millet flour
1/4 cup olive oil
2 Tbsp maple syrup
2 eggs
2 tsp baking powder
1 tsp Celtic sea salt

The night before, mix the two flours, oil, syrup, and kefir in a ceramic bowl, and let sit covered. In the morning, beat the eggs and add them to the soaked grain mixture, then add the baking powder and salt.

Put into a greased square 8×8 or 9×9 pan. Bake it at 350 for 25-35 minutes (the smaller pan will yield taller bread, but will take longer to bake).

Italian Sausage Pasta with Vegetables

November 3, 2009

12-16 oz. Italian chicken or turkey sausage, sliced
1 Tbsp olive oil
1 package frozen mixed vegetables (some kind of broccoli/carrot blend: broccoli, carrots, cauliflower, or broccoli, carrots, snap peas, etc.)
16 oz can tomato suace
1 onion, chopped
1 green pepper, chopped
1 package Tinkyada brown rice spaghetti
1 tsp garlic powder
1 tsp basil
1 tsp oregano

While water is boiling, cook sausage in a skillet in olive oil. When sausage is browned, add onion and green pepper; cook until it softens slightly and onion begins to brown. Add tomato sauce. Rinse can with water and add that to the pan. Add spices and cook over medium-low heat while pasta cooks. Cook pasta according to package instructions; drain but leave some water in the pot. Return pasta to pot with frozen vegetables; put lid on pot and let the hot water steam the veggies. When veggies are steamed, drain the pasta and veggies and add to sauce/sausage mixture.

Gluten-free Pumpkin Cupcakes with Carob Almond Frosting

November 1, 2009

It’s Halloween, and I figured we needed some kind of fun treat.

1 cup buckwheat flour (or sorghum flour, which is an avoid for O’s)
1/3 cup tapioca flour
1/3 cup arrowroot flour
1 tsp xantham gum
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
2 eggs
1/2 cup canned or cooked pumpkin
1 c maple syrup
1/3 c light olive oil or canola oil

Mix dry ingredients. Beat eggs and add wet ingredients to eggs, then add wet ingredient mixture into dry mixture. Put into muffin tins. I made 9, but I filled them all the way to the top and they came out very puffy. I think this would do better for 12 normal-sized muffins.

Bake at 350 for 20-30 minutes, or until cake tester comes out clean.

Frost with carob almond butter frosting (based on Sarah’s recipe at Heart of Cooking):
1/2 cup almond butter
3 Tbsp carob
3 Tbsp maple syrup
1 tsp vanilla
3 Tbsp non-dairy milk

Mix ingredients together. Frost cupcakes.

Chicken Tortilla Soup

July 7, 2009

Tortillas were on sale, so I threw together this soup; it’s really good.

6 cups chicken stock
1 cup cooked chicken
1 cup cooked black beans, drained
kernels from 1 ear of corn, or 1 cup frozen corn
14 oz can diced tomatoes, undrained
2-3 cloves garlic, minced
2 tsp cumin (whole or ground)
1 tsp paprika
1/2-1 tsp oregano
1/2 tsp chili powder
1 lime
fresh cilantro
5 corn tortillas

Mix together broth, beans, chicken, corn, tomatoes, and spices. Cook over medium heat for 15-20 moniutes. Meanwhile, cut tortillas into strips and deep fry until crisp; drain on a paper towel.

Squeeze the juice from the lime into the soup, and chop about 2-3 Tbsp of cilantro. Serve soup in bowls, topped with fresh cilantro and the tortilla strips.

Serves 4-6.

Date Oatmeal Bars

June 18, 2009

This was based on a recipe in Eating Better for Less, although I made a few modifications. I would love to hear how it comes out if you soak the grains first. If anyone tries it, let me know. Otherwise I may try it when I make these next time.

3 cups oatmeal (if you are gluten free, use gluten free oats)
1/3 cup brown rice flour
1/4 cup whole wheat, spelt, or oat flour (can use gluten free oats to make oat flour if needed)
1/2 tsp salt
1 tsp cinnamon
1/4 cup coconut oil
1 egg, beaten
2 Tbsp coconut oil
1/4 cup honey
1 cup boiling water
1 cup pitted dates

Preheat oven to 350. Pour boiling water over dates and let sit until soft. Pour off 1/2 cup water into another bowl and discard the rest. Puree dates in food processor or blender.

In a large bowl, mix oatmeal, flours, salt, and cinnamon. Add the 1/4 cup coconut oil (if cold, then cut into pieces) and mix until well combined.

Add remaining coconut oil and honey to the 1/2 cup hot water, stir until softened. When water is cool enough, add the beaten egg. Pour the liquid mixture into the flour mixture and combine to make a soft dough. Press half the mixture into a greased 8″ square pan. Spread the pureed dates over the top. Top with remaining dough, spreading evenly.

Bake 35 minutes. Makes 16 bars.