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 Gluten Free Recipes

Black Bean Chili (GF) 

Ingredients:

Olive oil for sautéing

1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes
1 can of black beans
1 can of whole kernel corn
2 Tablespoons of chili powder
½ teaspoon of red pepper flakes
Salt and pepper to taste

Directions:

Pour the black beans into a colander and rinse well. Drain. Add the olive oil to a medium saucepan and sauté the garlic and onion until soft.

Stir in the beans, corn, chili powder and red pepper flakes. Add salt and pepper to taste. Simmer for 15 minutes on low heat. Serve hot. 

 

Stuffed Zucchini (GF)

Ingredients:

2 zucchini squash
1 clove of garlic, minced
¼ cup of gluten free bread or cracker crumbs
1 Tablespoon of chopped parsley
2 teaspoons of extra virgin olive oil
Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees.

Wash and dry the zucchini, cut off the ends and cut in half lengthwise. With a spoon, make a hollow down the center of each slice. Place cut side up in a baking dish or on a cookie sheet.

Combine the garlic, oil, crumbs and parsley until blended. Spoon the mixture into the zucchini hollows.

Cover and bake for 30 minutes or until zucchini is soft.

 

Strawberry Jam - Gluten & Sugar Free (GF)
Yield: 16 ounces

Ingredients:

2 cups of crushed strawberries, divided
2 teaspoons of Pomona’s Universal Pectin
1 and ½ Tablespoons of fresh lemon juice
1 or 2 teaspoons of liquid stevia
2 teaspoons of calcium water

Directions:

In with the pectin is a packet of calcium powder. Dissolve ½ teaspoon of this in ½ cup of water and store in the refrigerator until needed.

Whip ½ cup of strawberries to make ½ cup of juice. Add the pectin to the juice and set aside. In a medium sized saucepan, bring the remaining strawberries to a boil.

Remove from the heat and add the pectin and juice. Stir to dissolve. Add the lemon juice and stevia, stir and bring it to a boil again.

Meanwhile, get the calcium powder from the refrigerator and give it a stir.

Remove jam from the heat and stir in the calcium powder. Jam should begin to thicken and will continue to thicken as it cools.

Pour the jam into 2 hot, sterilized 8 ounce canning jars leaving 1/8 inch of space at the top. Seal with hot lids.

Let reach room temperature before storing in the refrigerator where it will keep for 2 or 3 weeks. Yield: 4 servings

Carrot Pineapple Muffins (GF)

Yield: 1 dozen

Ingredients:


½ cup of brown rice flour
¼ cup of sorghum flour
¼ cup of teff flour
2 teaspoons of gluten free baking powder
1 teaspoon of ground cinnamon
¼ teaspoon of salt
2 eggs
¼ cup of granulated raw cane sugar
1 Tablespoon of vegetable oil
1 cup of unsweetened crushed pineapple
1 cup of shredded carrots
½ cup chopped walnuts, toasted

Directions:

Preheat oven to 350 degrees. Spread the walnuts onto a baking sheet. Once the stove is preheated, toast the walnuts for 7 minutes stirring once and then set aside.

In a medium sized bowl, blend all three types of flour with the cinnamon, salt and baking powder. In a separate bowl, whisk the eggs, sugar and oil together. Add the pineapple and stir to blend. Fold in the walnuts and the carrots.

Grease the muffin pan with non-stick baking spray or fill with cupcake liners. Fill each one with the muffin mix. Leave a little space at the top for the muffin to rise. Bake 25 to 30 minutes. Place hot muffin pan on a rack and let cool for 5 minutes before turning the muffins out onto a wire rack to finish cooling.

 

White Bean Dip (GF) 
 
(8 servings)
 
Ingredients:
 
2 cups of cooked dried or canned white kidney beans (Canned beans will need to be rinsed and drained before using.)
1 teaspoon each of paprika and ground cumin
½ teaspoon of garlic powder
¼ teaspoon each of salt and black pepper
2 Tablespoons of lemon juice
1 Tablespoon of extra virgin olive oil
1 Tablespoon of tahini
 
Directions:
 
Tahini is a paste made from sesame seeds and is found in health food stores. Give it a good stir before adding it to the recipe.
 
Put all the ingredients in a food processor or blender and pulse. Add water a little bit at a time until the desired consistency is reached.

The dip can be stored up to a week in the refrigerator if tightly sealed. Serve with gluten free crackers, chips or fresh vegetables.

 

Buckwheat Pancakes (GF)

15 cups soymilk
5 cup unsweetened applesauce
2 eggs, or 2 tablespoons Ener-G egg replacer
1 tablespoon agave nectar
1 teaspoon vanilla extract
2 tablespoons grape seed or canola oil
1 cup buckwheat flour
5 cup sorghum flour
2 teaspoons baking powder
1 teaspoon ground cinnamon

In a large mixing bowl, add the milk, applesauce, eggs, agave, vanilla and oil. Beat well.

Slowly add both flours, baking powder, and ground cinnamon, stirring well.

Cook in a hot skillet over medium heat until done in the middle and both sides are golden brown.

 

Chocolate Hazelnut Pie (GF)

Ingredients for Pie Crust:
¾ cup of freshly ground hazelnuts
½ cup of sorghum flour
2 Tablespoons of granulated raw cane sugar
¼ teaspoon of salt
2 Tablespoons of softened unsalted butter
¼ cup of water

Directions:

Preheat oven to 325 degrees. In a large bowl combine the flour, sugar, salt and hazelnuts. Mix well and cut in the butter using a pastry blender or two knives. Once it’s crumbly, add the water and stir to blend.

Shape dough into a ball and then flatten it between two sheets of parchment or wax paper dusted with rice flour. Roll out dough. Remove the top piece of parchment paper and center the pie plate upside down over the crust. With your hand under the bottom sheet of parchment paper for support, flip the pie plate and arrange the crust. Prick the bottom and sides with a fork and bake for 10 minutes or until edges are golden brown. Let cool.

Ingredients for Pie Filling:

12 ounces of extra firm, drained tofu
½ cup of water
1 cup of granulated raw cane sugar
½ cup of unsweetened cocoa powder
2 teaspoons of vanilla

Directions:

In a medium sized bowl, blend the tofu with the water until smooth. Add the sugar, cocoa and vanilla and blend again stopping to scrape sides of bowl or blender. Pour into the cooled pie shell and refrigerate until chilled. 

 

Lasagna (GF)

Ingredients:

12 brown rice lasagna noodles
2 teaspoons of extra virgin olive oil
1 pound of lean ground beef or turkey
1 onion, chopped
1 clove of garlic, minced
1 jar of gluten free spaghetti sauce
1 and ½ cups of mozzarella cheese, shredded
1 and ¼ cups of grated Parmesan cheese
1 Tablespoon of salt
6 to 8 quarts of water

Directions:

Preheat oven to 350 degrees.

In a large pot, bring water to a rolling boil. Cook lasagna noodles as directed on the package. Drain.

Heat the oil in a large skillet and sauté the garlic and onions. Add the beef or turkey and cook until browned.

Drain off the grease. Pour in spaghetti sauce and stir until meat is covered. Reduce heat, cover and simmer for 20 minutes.

In a baking dish, build 4 layers beginning with the meat and sauce. Add 3 noodles, another thin layer of meat and sauce, some mozzarella, and a sprinkle of Parmesan.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Remove from the oven and let rest in the pan for 10 minutes before serving. This helps to keep its shape when cut.
 

Potato Broccoli Soup (GF)

Yield: 6 servings

Ingredients:

2 Tablespoons of grape-seed oil
2 leeks, sliced
4 cups of gluten free vegetable broth
4 cups of water
2 potatoes, peeled and diced
2 cups of fresh or frozen broccoli, chopped
1 teaspoon of salt
¼ teaspoon of pepper

Directions:

Because of their layers, leeks hold a lot of dirt. Be sure to wash them well and then slice.

Heat the oil in a large pot and sauté the leeks until they wilt. Add the vegetable broth and water and bring to a boil.

Add salt, pepper, potatoes and broccoli and bring to a boil again. Reduce heat and let the soup simmer for 15 or 20 minutes or until potatoes are soft.

This soup can be served right from the pot or pureed in a blender for a smooth texture.

Sweet Potato Bake (GF)
 
Ingredients:
 
8 ounces of white baking potato, cubed
8 ounces of sweet potato, cubed
¼ cup of raisins
1 Tablespoon of extra virgin olive oil
1 Tablespoon of unsalted butter, softened
1 teaspoon of dried rosemary
½ teaspoon of ground cinnamon
 
Directions
 
Grease a medium sized casserole dish with oil or a non-stick spray. Toss in all the ingredients and stir to coat the potatoes.
 
Cover and bake for 20 minutes or until potatoes are tender. This dish goes well with grilled chicken or ham slices.

   

 

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