Gluten-Free Diet/ GF Recipes: For People Dealing with Celiac Sprue Disease Free Dating, Singles and Personals

Gluten-Free Diet/ GF Recipes: For People Dealing with Celiac Sprue Disease Posted: 5/3/2008 4:10:23 AM
ladyjennamarie, i have all kinds of these recipes as i also have been diagnosed with this. i'll put a few in this thread for you. i have gotten these from different places on the net and from emails i get about it. i'll give you a treat first. The Cream Puff That Became An Eclair I have always wanted to make gluten-free cream puffs. Before I was gluten-free I was a cream puff addict. For example, when I was 21 I went to Australia for one month with a friend. Sydney was like europe with little bakeries on every corner and I had cream puffs beckoning to me everywhere I went. There were even big cakes that were essentially just giant cream puffs! Of course, with my coins that felt like play money I kept indulging in the little darlings at every opportunity for what seemed like pennies. It's not like you'll get too full of cream puffs. MMM...light, fluffy and delectable. Well, I finally made them for the first time. What you've heard is true, they are super easy to make. I ended up making them bigger, thinking, "Bigger is better!". Then on this appointed cream puff day I reached for my coconut milk , since I was going to experiment with making whipped coconut cream for my puffs, and I didn't have enough! So, not to be deterred from my mission, I decided that these large puffs would be well suited for eclair like custard filling, which I did have enough coconut milk to make. Coconut milk based custard was just another experiment I had been wanting to follow through on and this was as good a time as any to try. The results were quite tasty! I took them to a gathering that same day, with only gluten gluttons present, and they received many delicious compliments. Cream Puff Pastry recipe adapted from Bette Hagman's The Gluten-free Gourmet p. 82 1 cup water 1/2 cup coconut oil 1 cup Beth's All Purpose baking mix from The Gluten Free Pantry 1 Tbsp sugar 1/2 tsp. salt 4 eggs Combine water and coconut oil in large saucepan. Bring to boil. Combine and mix flours, sugar, and salt and add to coconut oil and water. Stir continuously until mixture forms into a ball that detaches from sides of pot. Remove from heat and let cool a bit. Add the unbeaten eggs, individually,while beating with an electric mixer. Drop by spoonfuls onto greased baking sheet. Bette's instructions call for the puffs to be approximately 2 inches round and about 1 1/2 inches high. (Mine were larger.) Make sure there is enough space between then to expand and not touch. Bake 20 minutes in preheated 450 degree oven, then reduce heat to 350 degrees and bake for 20 minutes more. (My oven is wacky so I had to keep an eye on them and of course it took a little longer since they were bigger.) Remove from oven and insert a knife gently in each one to release steam. Serve cold filled with sweetened whipped cream or custard. Makes 8 to 10 puffs. Filling adapted from p. 83. 1 cup cream (I used full fat pure coconut milk) 3 egg yolks 1/4 cup sugar 3 Tbsp. sweet rice flour 1 Tbsp. butter ( or coconut oil) 1 Tbsp. rum 1 Tbsp. vanilla dash salt Heat cream until hot, but do not let boil. Turn off heat. In another saucepan, whip egg yolks and slowly beat in sugar. Continue beating until the mixture is thick and a creamy lemon color. Slowly add flour, then heated coconut milk (or cream). Put saucepan on medium heat and cook while stirring slowly until it comes to a boil. Beat vigorously so it does not clump. Cook for around 3 min. Remove from stove. Stir in butter (or coconut oil) and rum. Chill covered until cold. Fill eclairs 4 hours or less before serving so they will not become soggy. Glaze created from Kelly's own imagination 2 bars Ghirardelli 60% Cacao ************** All-Purpose Flour #1 (Gluten-Free) This recipe comes to us from Cory Bates. The formulation is as follows: White Rice Flour 32% Brown Rice Flour 32% Potato Starch (not pot. flour) 15% Tapioca Flour 12% Corn Starch 6% Xanthan Gum 3% For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2 - 2.5 lbs. of flour mix. Brown Rice Flour 2 ½ Cups White Rice Flour 2 Cups Corn Starch ½ Cup Potato Starch ¾ cup + 2 Tablespoons Tapioca Flour or Starch ¾ cup + 2 Tablespoons Xanthan gum 3 Tablespoons *************** Easy Pancakes (Gluten-Free) This recipe comes to us from Lin Goldkrantz. Mix dry ingredients in a large bowl: 1 cup rice four ½ cup tapioca flour ¼ cup corn starch 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon xanthan gum Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Dont beat. You need to get past the gelatinous, sticky stage, but you shouldnt over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour. Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes. Makes 10 four inch pancakes. ************** Manhattan Clam Chowder There’s long been a feud between Manhattan’s tomato-based chowder and the cream-based New England varieties. The whole thing got so heated that in 1939, the Maine Assembly debated a bill that would have made it a crime to put tomatoes in chowder! No matter which you prefer, you can’t deny that this easy chowder will put dinner on the table before you can debate your preferences Makes 6 servings, 2 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy 1 tablespoon extra-virgin olive oil 1 large onion, diced 1 bulb fennel, cored and finely diced, plus 1/4 cup chopped feathery fronds 4 cloves garlic, minced 1 teaspoon dried thyme leaves 3 1/2 cups diced cooked potatoes (see Ingredient Note), preferably red-skinned 2 15-ounce cans diced tomatoes 2 14-ounce cans reduced-sodium chicken broth 3/4 cup white wine 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 pound minced shucked clams (see Note) Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 6 to 8 minutes. Stir in potatoes, tomatoes, broth, wine, pepper and salt. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in clams, any clam juice and the fennel fronds; cook until just heated through, 1 to 2 minutes. NUTRITION INFORMATION: Per serving: 319 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 38 g carbohydrate; 25 g protein; 5 g fiber; 604 mg sodium; 1134 mg potassium. Nutrition bonus: Iron (130% daily value), Vitamin C (90% dv), Selenium (71% dv), Potassium (32% dv), Vitamin A (20% dv), Zinc (17% dv). 2 Carbohydrate Servings TIP: Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. Note: Fresh clams, shucked and minced, are available by the pound in the seafood department in large supermarkets. They are superior to canned varieties in both flavor and texture. ************* Homemade Chicken Soup The other day my favorite gluten glutton wasn't feeling so good, so I made him what else? Chicken soup! This is a classic as fall brings on soup weather, or to soothe a flu or cold. Maybe most people already know how to make chicken soup, but I thought, for the ones who perhaps don't, here is my recipe. It's nice to mix things up a bit and this recipe has evolved over the years. 4 boneless chicken breasts (because that's what I always have on hand, but you could use a whole chicken or even one of those roasted chickens.) 12 cups of water 1 vegetable bouillon cube 5 whole black peppercorns 2 bay leaves 5 cloves of garlic chopped (Can you tell I love garlic?) 1 1/2 cups of carrots sliced in cute round pieces 3 celery ribs chopped 1 large onion chopped 1/2 c. frozen peas 1/2 package Tinkyada penne brown rice pasta (even leftovers work great!) Salt to taste Fresh chopped dill leaves to taste Handful of fresh chopped watercress or parsley This is really easy! Just put the chicken in a big pot, add water, boullion, peppercorns, bay leaves, garlic, carrots, celery and onion. (If you decide to use a whole chicken, just adjust the water amount until it is covered.) You can start to boil the large pot of water while you are chopping up the vegetables and add them as you go. Bring to a boil and then lower to a simmer. Simmer for around 45 minutes, until chicken is cooked through. I usually separate the chicken into pieces with a fork while it's still in the pot, but if you like, remove it from the pot, chop it into bite size pieces, and return the pieces to your soup. (Now is the time to remove the bones and skin if you used a whole chicken.) Add the frozen peas and fresh dill and simmer for 5 more minutes. Season with salt. Serve over desired amount of Tinkyada pasta and garnish with freshly chopped watercress or parsley. Enjoy! I hope you enjoy these. i have tons more. God bless. Angel

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