Gluten Free Cooking
Make Your Kitchen Gluten-Free
To prepare food safely you have to be sure to use gluten-free ingredients and avoid cross contamination with gluten. You need to scour your house, reading label after label, throwing out (or carefully labeling) anything that could be a potential threat to your health. Next, use our shopping guide to help restock with gluten-free items. But even after that there are culprits lurking within your home ready and able to sabotage your efforts to keep yourself gluten free!
Where are they hiding? Some are right out in the open on your kitchen counter. Some have taken up residence inside your refrigerator. Others are hiding in your local grocery store.
Small kitchen appliances are a major factor that contributes to cross contamination. Your toaster is hoarding small bits of bread every time someone in your house makes toast. If you live with gluten eating members, this can be a real problem! It is impossible to get every speck of bread crumbs removed from your toaster just so you can use it!
You can buy a toaster just for yourself. Who has the time to clean out your family toaster after everyone uses it? Toasters are very inexpensive insurance for your health and peace of mind.
Other small appliances also need to be purchased in pairs. Your waffle iron harbors gluten crumbs, along with sandwich makers and Panini presses. If you cannot wash your kitchen appliance with soap and water or if it cannot be placed in the dishwasher, you will need to have two of them. Make your own “For Gluten Free Foods Only” labels and attach them to any small kitchen appliance that you are dedicating to gluten free cooking. Make sure everyone knows that these are off limits for anything that contains gluten.
Let’s look inside your refrigerator next.
Let’s see! Lots of interesting things in there. There's butter, margarine, mayonnaise, jellies and jams, mustard. How long has that jar of relish been in there? What do all these things have in common besides taking up space in your frig. They contain small bits of gluten in each and every one of them. Every time someone makes a sandwich or spreads their toast with butter and jam, gluten crumbs go along for the ride and embed themselves into the spread.
It will be necessary for you to have all your own jars of condiments and spreads that are used in your household for sandwich making or toast or anything else that requires a utensil to transfer it to food that is made with gluten. Every time someone dips that knife into the jar, gluten crumbs are transferred over.
Make some more “for Gluten Free Foods Only” labels for your own bread spreads. This is a great opportunity for you to buy what YOU really like! Go ahead and get that jar of marmalade that no one else will eat but you. Splurge a little and buy some fun spreads! Corral all your spreads in a small plastic box container that you can put in your refrigerator. Having them all in one place and contained will make it easier for you to find and harder for the gluten eaters in your group to grab the wrong jar! Make it easy on them and you! One of the most often overlooked areas to gluten free living is the problem of Cross Contamination!
Adapted from Your Gluten Free Kitchen, used with permission.
Gluten Free Recipes
Recipes Contributed by Members
- ¾ cup chopped nuts (I used pecans and walnuts in this bread)
- 1 cup chopped dates (I did not use the pre-chopped ones as I was uncertain of the coating)
- 1 ½ teaspoon soda
- ½ teaspoon salt
- ¼ cup shortening (Crisco)
- ¾ cup boiling water
- 2 eggs
- ½ teaspoon GF vanilla
- 1 cup sugar (this can be reduced by up to ½ if you want a less sweet bread)
- 1 ½ cup GF flour (Measure out the 1 ½ cup and then ‘remove’ 1/8 of a cup from the total)
- 1 teaspoon Xanthan gum
Combine the nuts, dates, salt, and soda in a mixing bowl. Add the shortening and boiling water. Allow this mixture to stand covered for 15 minutes (or longer). Stir to blend. Beat eggs slightly. Add vanilla to the egg mixture. Stir in flour and sugar. Add to date mixture but do not over mix. Place in a greased 9x5x3 inch loaf pan. Bake one hour in 350 F. oven. When done, toothpick inserted in center will come out clean. Start testing for doneness at about 55 minutes. Cool before removing from the pan. Loosen sides with a spatula. Allow to cool several hours before slicing. Spread w/ cream cheese.
Egg Bread Loaf
- 1/4 Cup shortening (not butter) – warmed but not hot
- 3 tablespoons honey
- 2 eggs (room temp.)
- 1 teaspoon vinegar
- 1 packet yeast
- 1 cup plain yogurt (unflavored) – warmed but not hot
- 1/2 cup potato starch flour
- 1 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
Preheat oven to 350° F. Combine all wet ingredients and add enough of the dry to form a batter you can beat. Add the rest of the pre-mixed dry ingredients and beat well to remove all lumps. The dough will be quite wet. Place dough in a greased loaf pan. Smooth top with WET hands. Bake 40-45 mins, until loaf is lightly browned and toothpick inserted in middle is clean.
Note: the yeast is just for flavor and one does not allow the bread to ‘rise’ before baking. This recipe is essentially a quick bread that tastes like yeast bread. The top crust will be uneven, like all ‘quick’ breads.
- 2 pkgs. (16+ oz. each) frozen hash browns, thawed (or substi-tute refrigerated-style)
- 2 C. chopped cooked ham
- 1 C. sliced green onions
- 3 C. shredded cheddar cheese
- 10 eggs, beaten
- 1 to 2 Cups milk (Cheryl uses 2)
- 1 tsp. salt
- 2 tsp. dry mustard
- Dash cayenne pepper
- Paprika to taste
Preheat oven to 350 degrees.
Layer bottom of 13 x 9 pan with hash browns. Sprinkle ham, green onions and cheese evenly over potatoes. In bowl, combine eggs with milk, salt, mustard and cayenne. Pour over all. Sprinkle with paprika.
Bake in pre-heated oven for 40-45 minutes or until firm. You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake. Makes 12 large servings.
Note: Casserole can be assembled the night before, covered and refrigerated until ready to bake.
Condiments, Stocks, and Sauces
Basic White Sauce
- 4 Tablespoons butter or margarine
- 1 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 Tablespoons sweet rice flour
- 1/4 cup milk
Over low heat melt margarine or butter in 1 1/2 cup milk, salt and pepper. Make a smooth paste of 2 1/2 Tablespoons sweet rice flour and 1/4 cup milk and add slowly to heating mixture. Stir over heat until thickened.
Angel Food Cake—from scratch (by Linda Burton)
- 1/2 cup cornstarch
- 1/3 cup potato starch
- 3/4 teaspoon guar gum
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/4 cup egg whites (I use the whites of 13 fresh eggs)
- 1 tablespoon water
- 1 teaspoon cream of tartar
- 2 teaspoons GF vanilla
- Additional 1/3 cup sugar
Preheat oven to 350°. In medium-sized bowl, combine cornstarch, potato starch, guar gum, 3/4 cup sugar, and salt. Set aside.
In large mixing bowl, combine egg whites, water, cream of tartar, and vanilla. Mix until frothy. While continuing to beat egg white mixture, slowly beat in the 1/3 cup sugar. Continue beating until stiff peaks are formed.
Fold in flour mixture, making sure no lumps remain. (Lumps make hard little clumps in your cake after it is baked) Pour batter into ungreased angel food cake pan. Press batter down slightly to remove any large air spaces.
Bake 35-40 minutes, until light golden brown. Invert pan over glass bottle.
This cake cools upside down. Once cool, remove from pan.
This recipe is from The Gluten-Free Kitchen cookbook by Roben Ryberg.
CB's Molasses Cookies (by Colleen Beaman)
[Some forms of molasses provide a significant source of iron, calcium and potassium. Or, you may want to eat these just 'cause they taste good.]
- 1 C. Butter Flavored Crisco
- 1 C. packed brown sugar
- 2 eggs
- 1/3 C. molasses
- 2 C. (*G-F) flour
- ¼ tsp. salt
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground clove
- 2 tsp. ground ginger
Cream the Crisco and brown sugar together until light and fluffy.
Add the eggs and molasses and beat well.
Sift the flour, salt, baking soda and seasonings together and add to the creamed mixture and mix well.
Chill at least one hour or overnight.
Preheat oven to 375° F.
Roll dough into 1 inch balls and roll in sugar.
Place 2 inches apart on ungreased cookie sheet and bake for 8-10 minutes.
Cool slightly and remove from pan.
Yield: (4 dozen)
Chewy Pecan Pie Bars (by Jeannette Sather)
- ¼ C butter or margarine, melted
- 2 C packed brown sugar
- 2/3 C * G-F flour
- 4 eggs
- 2 tsp. vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp xanthan gum (optional)
- 2 C chopped pecans
- Confectioner's sugar
Pour butter into a 13x9x2 inch baking pan; set aside. In a mixing bowl, combine brown sugar, flour, eggs, vanilla, baking soda and salt. Mix well. Stir in pecans. Spread over melted butter. Bake at 350° F for 30-35 minutes. Remove from oven and immediately dust with confectioner's sugar. Cool completely before you attempt to cut into bars.
* Authentic Foods Bette's Featherlite Rice Flour (rice flour, corn starch, tapioca flour, potato flour) is available at the New Life Health Food Store on Broadway or online at http://www.glutenfreemall.com/.
GF and Low-Carb Apple Cobbler
- 3 cups sliced tart apples (like Granny Smith's)
- ½ cup *Splenda (or brown or white sugar if you're not counting carbs)
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. vanilla extract
- 3 Tbs. small tapioca beads
- 1 cup macadamia nuts, chopped
- ½ cup butter, melted
Preheat oven to 350° F. Mix apples with the next five ingredients. Let sit for about 20 minutes. Mix chopped nuts with melted butter and spread the mixture over the apples in a 6 inch X 9 inch baking dish. Bake for 40-50 minutes or until bubbling and golden brown. Recipe may be doubled.
Reprinted by permission from Angela Taylor's web site formerly at: http://members.fortunecity.com/cdhg/index.htm.
Gluten Free Pumpkin Cake
- 5 large eggs
- 3 tablespoons molasses
- 1 can (15 oz.) pumpkin puree
- ¾ cup vegetable oil
- 1 box King Arthur gluten free yellow cake mix
- ½ cup tapioca flour
- ¼ tsp. baking soda
- 1 tablespoon pumpkin pie spice
Preheat the oven to 325 degrees.
Grease a 10-cup Bundt Pan with non-stick cooking spray or use shortening.
Whisk together the eggs, molasses, pumpkin and oil in a large bowl. In a medium bowl, whisk together the cake mix, tapioca, baking soda and spice. Stir the flour mixture into the wet ingredients until smooth.
Pour the batter into the pan. Bake for 60 to 65 minutes. Test the cake with an instant read thermometer. The temperature should be 210 to 212 degrees. If not, bake a little longer.
Take the cake from the oven and place on a rack to cool for 5 minutes. Then flip it over onto a wire rack and allow to cool completely.
Makes one Bundt cake
Lemon bars are tangy and tasty
Adapted from a ‘real’ recipe.
- ¾ Cup GF flour
- ½ tsp Xanthan gum
- ¼ Cup plus 1 ½ TBS powdered sugar
- 1/8 C. cornstarch
- 6 TBS chilled butter in 1 TBS pieces
- 1 ½ C. granulated sugar
- 3 eggs
- ½ cup plus 1 tablespoon fresh lemon juice
Preheat oven to 325 degrees. Combine 3/4 C flour, ¼ C. TBS cup powdered sugar, Xanthan gum and the butter in the work bowl of a food processor. Pulse until crumbly (but not blended). If you don't have a food processor, combine these three ingredients in a mixing bowl until crumbly.
Press the mixture in the bottom of a 6 x 10 inch baking pan. Bake for 20 to 25 minutes, until golden brown. Remove pan from oven and reduce oven temperature to 300 degrees.
Whisk the granulated sugar and eggs in a medium bowl until blended. Stir in the 1/8 C cornstarch and all of the lemon juice. Spread evenly over the baked layer.
Bake for 30 more minutes or until set. Remove from oven and cool on a wire rack 30 minutes. Sprinkle with the 1 ½ TBS of powdered sugar, and cut into bars. Store in the refrigerator.
Mandarin Spice Cake from Namaste Foods
- 1 package Namaste Foods Spice Cake Mix
- 3 eggs
- 2/3 cup oil
- 2 - 11 oz cans mandarin oranges in juice or water
Heat oven to 350° F. Lightly spray 9" x 13" pan with non-stick spray
Pour juice from oranges into a 3/4 cup measuring cup. (If the oranges are packed in water or simply if you prefer, use orange juice instead.) Combine cake mix, eggs, oil and juice in a large mixing bowl. Beat with electric mixer or by hand until blended well. Fold in mandarin orange slices.
Pour batter into prepared pan and bake for approximately 45 minutes, or until toothpick inserted into center comes out clean.
Frost with Namaste Toffe Vanilla Frosting or for a simple frosting just mix powdered sugar with juice from the canned mandarin oranges.
Mary Louise’s Chocolate Muffins
Long-time member Mary Louise Catura is now living in Wisconsin and has founded a new CSA chapter there. But she still found time to email this muffin recipe, which, she claims, will calm a chocolate craving without the caloric cost of a brownie.
- 1 C. GF flour
- 1 C. unsweetened cocoa powder
- 1 C. packed light brown sugar
- 1 tsp xanthan gum
- 1 tsp instant coffee granules
- 1 tsp unflavored gelatin powder
- 1 tsp cinnamon
- 1 tsp salt
- ½ tsp baking soda
- ½ C. milk (any kind)
- ½ C. warm, brewed coffee
- 2 eggs
- ¼ C. Canola oil or melted butter
- 1 tsp. vanilla
- ½ C. chocolate chips
- ¼ C. chopped nuts
Preheat oven to 375 F and grease a 12 cup muffin pan. (I used the large foil baking cups and sprayed them with Pam)
In large bowl combine flour cocoa, sugar xanthan gum, gelatin coffee granules cinnamon, salt and baking soda.. Add milk. coffee, eggs, vanilla, and oil and mix well. You may use electric mixer on medium speed. Gently stir in choc chips and nuts.
Divide batter evenly among muffin cups and bake 20-25 minutes till tops of muffins are firm. Serve slightly warm so chocolate chips are still soft.
I remove mine from the pan and wrap each one in a sandwich bag and freeze. Since I don't like frozen chocolate chips, I microwave on defrost for a few minutes. They are not as rich as the brownies but still very good to satisfy a sweet tooth .
Main & Side Dishes
Baked GF Eggplant Parmesan
- 2 cups gluten free bread crumbs
- 1 ½ cups grated Parmesan cheese
- 2 eggplants (peeled and cut into ¼ inch round slices)
- 4 eggs, beaten with 3 T. water
- 1 jar of gluten free Pasta Sauce
- 1 ½ cups Shredded mozzarella cheese
Preheat oven to 350°. In a medium bowl, combine bread crumbs and ½ cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.
In 13 X 9-inch baking dish, evenly spread 1 cup pasta sauce. Layer ½ of the baked eggplant slices, then 1 cup sauce and ½ cup parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake , uncovered, an additional 10 minutes, or until cheese is melted.
Brown Rice Turkey Stuffing - for 20 lb. bird
Marilyn Dunbar said that she initially made this stuffing just for herself on Thanksgiving and Christmas. And, then it grew so popular with her family that no one wanted the traditional bread stuffing any more. You can personalize this dish by adding other ingredients and/or cut it in half for a smaller bird.
- 4 cups uncooked brown rice
- 2 cubes Telma Chicken consommé, dissolved
- 2 tsp. salt
- 3 sticks margarine or butter (1 ½ cups)
- 2 tsp. sage or poultry seasoning
- 2 medium onions, chopped
- 6 to 8 celery stalks, chopped
Cook rice to package directions with salt and consommé. Sauté the celery and onion in the butter and then mix this with the rice. Cool the mixture before stuffing turkey. Any extra stuffing may be baked in a casserole dish after adding turkey drippings to taste. Cook the pan-stuffing for 30 minutes at 350 F degrees. Any leftovers can be added, with turkey meat, to a soup base, or just add water for a rich, hearty soup.
Butternut Squash Soup
Kathy Addis presented this at our general meeting on October 14th 2017, to the acclamation of all.
- 2 tablespoons extra virgin olive oil
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- 4 cups cubed butternut squash
- ½ tsp. chopped fresh thyme
- 4 cups gluten free chicken broth
- ½ tsp. sea salt
- ½ tsp. ground black pepper
Heat the oil in a large soup pot over medium heat. Add the carrots, celery and onion and cook for 3 to 4 minutes or until the vegetables are soft. Stir in the squash, thyme, broth, salt and pepper. Bring to a boil, reduce the heat and simmer for about 30 minutes or until the squash is fork tender. Turn off the heat.
Pop in an immersion blender and blend until smooth right in the pot.
For a creamier soup, add 1 cup of heavy cream after you have blended the soup. If you need to, put back on the heat and warm up just until piping hot.
Flavorful Pizza, Gluten-Free & Casein-Free
This pizza recipe, from Virginia Morgan, is suitable even if you can't have casein (the major protein in milk and cheese). Of course, if that isn't a problem you can use regular cheese.
- GF pizza dough, enough for a 10" to 12" pizza
- 1 medium yellow onion
- 2-3 cloves of garlic
- 1-2 Tbsp. olive oil
- 8 oz can of tomato sauce
- 1 Tbsp of Italian spice mixture
- 4 slices Galaxy casein-free cheddar cheese (available from Whole Foods)
- Other toppings of choice
- Meats: pepperoni, sausage, hamburger, ham, anchovies, etc.
- Vegetables: various colors of bell peppers, red onions, mushrooms, etc.
- Fruits: sliced olives, pineapple, etc
Mix up your favorite GF pizza dough and use your fingers to spread into a greased 10" to 12" pizza pan or onto a cookie sheet.
Dice onion. Add garlic and sauté with the onion in olive oil until the onion is translucent.
Add an tomato sauce. You can use prepared pizza sauce. If so, use 1/2 the amount of onion and garlic.
Add Italian spice mixture Simmer this tomato sauce mixture on low for about 10-15 minutes to blend flavors. Blend or process if a smooth sauce is desired.
Spread the warm tomato sauce on your prepared pizza crust. Cut casein-free cheddar cheese into about 6 strips and distribute them on top of the tomato sauce. (I use 4 slices. You can use other types of Italian cheese if your diet allows.)
Add other toppings of choice.
Cook the pizza in a 450 F degree preheated oven on an upper shelf for 10 to 12 minutes. Cool for 5 minutes and enjoy.
GF Wild-Rice Stuffing
- 1 cup wild rice
- 4 cups water
- 1 1/2 Tablespoons butter
- 1/2 cup green onion, chopped
- 1/2 cup celery, chopped
- 1 to 2 cups fresh mushrooms, sliced
- Turkey giblets, cooked, diced fine
- 2/3 cup almonds, slivered
- 2 eggs
- 1/2 teaspoon sage OR oregano OR poultry seasoning
Wash rice thoroughly. Combine rice and water in a heavy saucepan. Bring to a boil, then cover and simmer for 45 minutes until tender but not mushy. Fluff with a fork, cover and simmer 5 minutes more. Drain in finemesh strainer or colander. In the same saucepan (rice removed), melt butter, sauté vegetables, giblets and almonds. Season with salt and pepper. Stir in rice. Then add eggs and remaining spice. Adjust seasoning as desired. Stuff and cook turkey.
Nutty Nice Rice
Make-ahead wild rice pilaf
- 1TB. extra-virgin olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 2 ½ cups GF chicken broth
- 1 cup uncooked wild rice (Or, use brown & wild rice to make 1 cup)
- ½ cup chopped walnuts (or pecans)
- ½ cup dried cranberries
In a medium saucepan, heat oil. Sauté onion and celery until soft, about 5 minutes. Add broth and rice. Bring to a boil, reduce heat, simmer 50-60 minutes or until rice is tender and the liquid is absorbed. Add walnuts and cranberries. Toss, serve warm.
The recipe reheats nicely, can be made ahead, and freezes well. It can also be used as a stuffing for chicken or game hens.
Turkey Meatloaf with Cranberry Glaze
If you like the taste of Turkey and Cranberries, here is a unique recipe.
- ¼ cup brown sugar
- ½ cup mashed cranberry sauce
- 2 pounds ground turkey
- ¾ cup gluten-free milk liquid
- ¾ cup gluten-free bread crumbs or unsweetened gluten-free cereal crumbs
- 3 eggs, lightly beaten
- 1 ½ teaspoons salt
- 1/8 teaspoon pepper
- ¼ cup diced red onions
- ½ cup chicken broth (just enough to moisten)
Preheat oven to 350 degrees.
For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar.
In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.
Last modified on Friday, 10-Nov-2017 18:17:22 MST