gluten free recipes

These almond flour pumpkin muffins sound excellent. I wil try them. Thanks for that wonderful recipe!

Quote:

---

Originally Posted by JaneV2.0

Rosemary raisin almond pulp crackers:
http://againstallgrain.com/2012/01/2...raisin-crisps/

---

Thanks for posting the link to this recipe. :cool: I'm always on the lookout for recipes that use nut pulp after making nut milk. This one went into my "pulp" folder as soon as I read it. I use the pulp from making nut milk for "cereal", cookies, crackers, and "crunch" (a granola-like mixture).

I'm not crazy about traditional pesto, but I've discovered that walnuts plus spinach make a tasty dip/spread. You can use this recipe as is--or substitute freely--on your GF crackers:

Toasted Walnut Basil Pesto

Recipe from Aggie’s Kitchen

4 heaping cups of basil leaves (fresh spinach)
1/2 cup toasted walnuts
1/2 – 1/3 cup olive oil
2 garlic cloves
1/4 – 1/3 cup grated parmesan cheese
1/2 lemon (helps maintain fresh green color!)
big pinches kosher or sea salt and fresh ground pepper, to taste

Add all ingredients to the pitcher of your blender (or food processor) and blend until smooth.

Yeah, my recipes aren't low calorie, or low carbs. They are just delicious and indistinguishable from wheat products., which was my goal after all in developing them. I always felt sorry for the little gluten free kids who couldn't simply get a treat like everyone else but had to have it stuffed with seaweed and sprinkled with brewers yeast. But then, I don't look at cupcakes and cookies as food, really. They are treats and a treat by definition should be yummy.;)

That pizza crust looks interesting. I will definitely give it a try. We love our pizza night and the more options the better. I think my favorite is a spinach Alfredo with mushrooms and a little sausage. Yum!

I also keep seeing a crust with cauliflower but haven't tried it yet. wonder if anyone else has.

Plantain crackers, for another dipping option:
http://www.thepaleomom.com/2012/09/p...-egg-free.html
They sound easy, with only three ingredients. If I make these, I'll undoubtedly tart them up.

GLUTEN-FREE PANCAKE/WAFFLE RECIPES

Pancakes and waffles are weekday staples at our house, along with a selection of gluten-free quick breads, muffins, and scones.

Gluten-free pancake tip: Make small pancakes (3-4”). Smaller pancakes tend to cook better and don’t fall apart when flipped.

I always make extras and keep them in the freezer. Some pancake recipes can be used for a sandwich wrap - just reduce or omit any sugar, and you can also add some onion or garlic powder, dill weed, or other seasoning of choice, to make a savory pancake suitable for using as a sandwich wrap.

SOAKED OATMEAL BUTTERMILK PANCAKES
(high-protein, low-carb, gluten-free)

This is my go-to recipe and I make it at least once or twice a month.
1/2 c. oatmeal (quick oats or old-fashioned)
3 T. unflavored whey protein isolate (I use NOW brand or Jay Robb.) or other protein powder of choice
1 T. coconut palm sugar (or brown sugar)
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon (optional)
1/3 c. buttermilk (can also use plain kefir or plain yogurt)
1 egg
1 T. melted coconut oil (or other vegetable oil or fat of choice) plus more for the griddle.

In a 2-cup glass measuring cup mix and soak the oats and buttermilk overnight (cover the measuring cup with a cloth or a plastic cover to keep it pest-free). Place the remaining dry ingredients in a small bowl or small covered container so it is ready to add in the morning after you soak the oats in buttermilk overnight.

In the morning, add the egg and melted coconut oil to the soaked oats, mix well. Blend in the dry ingredients. If the batter is too thick, add a little more buttermilk.

Yield: 4 small pancakes

CORNMEAL PANCAKES
2 c. cornmeal
½ c. rice flour (or other gluten-free flour, I often use buckwheat flour)
1 T. sugar
2 t. baking powder
½ t. baking soda
½ t. salt
1-1/2 c. buttermilk
½ c. water
¼ c. coconut oil (or vegetable oil)
1 lg. egg

In a large bowl combine cornmeal, rice flour, sugar, baking powder, soda and salt. In medium bowl beat buttermilk, water, oil and egg. Add wet ingredients to dry ingredients and mix well. Use ¼ c. batter per pancake and bake 2-3 minutes per side.

ALMOND FLOUR WAFFLES
½ c. almond flour
1/8 t. salt
1/8 t. baking soda
1/8 t. cinnamon
2 eggs
1 T. honey
1 T. coconut oil
½ t. vanilla

Mix dry ingredients. Mix wet ingredients separately and add to dry ingredients. This will make one or two gluten-free waffles, depending on the size of your waffle iron. I use a Nordic Waffle Griddle, using < 2 T. per griddle square, and make 6 waffles.

QUINOA PROTEIN POWER WAFFLE (makes 1 waffle)
See this link for full instructions because I add more ingredients than the original recipe.
Source: http://abakerswife.com/2014/06/quino...er-waffle.html)

In an immersion blender mix:
¼ c. cooked quinoa
¼ c. cottage cheese (I also use plain yogurt or kefir)
1 egg
1/8 t. cinnamon

My addition to the recipe:
1 T. melted coconut oil
1 T. chia seeds (or you can grind the chis seeds to chia flour if you like)
2 T. honey (or sweetener of choice)
1 t. vanilla

I usually double or triple the recipe and freeze the pancakes.

QUINOA PANCAKES
¾ c. cooked quinoa
¼ t. baking powder
¼ t. cinnamon
pinch of salt
1 packet of stevia
¼ t. vanilla
2 eggs
¼ c. Pamela’s Baking Mix (use only if mixture is thin)
Mix ingredients together. Makes 4-6 small pancakes.

GLUTEN-FREE SWEET POTATO PANCAKES
½ c. mashed sweet potatoes
2 eggs
1 T. coconut flour (do not substitute with another type of flour)
1 t. cinnamon
¼ t. cloves
¼ t. baking soda
packet of stevia or 2 t. brown sugar
1 T. coconut oil (for frying pan)
Mix sweet potato and eggs until fully blended together. Add remaining ingredients and mix well. Use 2 T. of batter per pancake.

MASSA HARINA PANCAKE MIX
http://www.wholehealthmd.com/ME2/dir...4F47947846D423

GLUTEN-FREE MIX RECIPES:

BAKING MIX (Bisquick substitute)

Recipe #1) (low-carb and high-fiber)
Makes approx. 1-cup. I have successfully used this baking mix substitute in many recipes calling for Bisquick, including Impossible Pie recipes.

½ c. almond flour
½ c. hi-maize resistant starch*
1 T. coconut oil
1-1/2 t. baking powder
¼ t. salt
Using a hand-held electric mixer, mix all the ingredients together. Store any remaining mix in the refrigerator. Use cup-for-cup for Bisquick.

(Hi-maize resistant starch is available from King Arthur Flour: http://www.kingarthurflour.com/shop/...ze-fiber-12-oz ,
To save money, I purchase it in 5# bags from Honeyville Grain: http://shop.honeyville.com/hi-maize-...nt-starch.html.

Recipe #2)
2-1/2 c. Pamela’s Baking and Pancake Mix
¾ c. butter or shortening (I use coconut oil.)
Cut fat into flour mixture. Use cup-for-cup for Bisquick.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MAGIC MIX

Developed by the Utah State Extension Service, is a mix you can use to make gluten-free Cream of _______ Soup substitutes, and many other things.

2-1/3 c. dry powdered milk (non-instant milk) or 4 c. if using instant non-fat dry milk
½ c. cornstarch
1 c. (2 sticks) butter, at room temperature (I use Lou Ana Coconut oil from Wal-Mart. Lou Ana brand does NOT have a coconut flavor.)

Combine ingredients in a large bowl. Mix with an electric hand-held mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Note: if you use butter in the mix, use quickly. Coconut oil in the mix will keep much longer than butter and can be stored in a cool, dry, dark cabinet.

Here are links including Magic Mix recipes and recipes to use Magic Mix in:
http://everydayfoodstorage.net/about...rage/magic-mix

http://extension.usu.edu/files/publi...b__3295363.pdf

http://www.cookingwithmyfoodstorage....-and-link.html

I've made this recipe many times. It's a recipe you can alter quite a bit, which makes it user-friendly. Sometimes I add unsweetened coconut, cacao nibs, mini-chocolate chips.....

VANILLA OATMEAL ALMOND COOKIES
(source: http://www.anjasfood4thought.com/201...d-cookies.html)

1 egg
1/3 cup palm sugar
1/4 cup butter, melted (I use 2 T. butter and 2 T. coconut oil)
1/2 teaspoon vanilla extract (you can also use almond flavoring)

1 cup rolled oats
1/4 cup almond flour
1 teaspoon baking powder
1/4 cup chopped almonds (optional) (I have added almond slices, and almost any chopped nut will work.)


Yields 20-25
------------------------------------------------------------------------
Preheat the oven to 175C/375F. Line large baking sheet with parchment paper.

In a bowl, combine egg and sugar and beat until creamy. Add melted butter and vanilla and stir until well combined. Set aside.
In another bowl, combine oats, flour, and baking powder. Combine wet and dry ingredients and mix until well copmbined.
Drop teaspoons of the batter onto the prepared baking sheet, leaving 2-3 inches space between the drops. Sprinkle with chopped almonds. Bake for about 10 minutes or until bottoms are golden brown. Let cool completely on wire rack, before storing in airtight container.

This is a good website for a lot of gluten-free recipes:

http://againstallgrain.com/

I tried a new gluten-free recipe that turned out great. It's very similar to a recipe from a Canadian Cookbook that was a family favorite, but made with wheat flour, so I was happy to find the gluten-free version. With zucchini season right around the corner, it's a plus to have a good zucchini bread recipe to use them in. This recipe makes 2 loaves, or 24 muffins. I made 1/2 a recipe and baked them in my mini Bundt cake pan (makes 12 mini Bundt cakes).

GLUTEN-FREE CHOCOLATE ZUCCHINI BREAD

http://myculturedpalate.com/2013/12/...ucchini-bread/
Author: Cultured Palate

Makes 2 loaves or 24 muffins

Ingredients

• 4 eggs
• 2 c. sucanat or raw sugar
• ½ c. apple sauce, unsweetened
• ½ c. olive oil
• 1 tsp vanilla (make your own!)
• 2 Tbsp butter, melted
• 6 Tbsp unsweetened cocoa
• 2 c. Gluten Free Pantry All Purpose Flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• 2 c. zucchini, grated
• ⅔ c. chocolate chips
• 1 c. nuts, chopped (optional)
  
  ***I buy all my spices from my affiliate partner, Mountain Rose Herbs, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.

Instructions

1. Preheat the oven to 350 F.
2. Lightly oil two 9 x 5 inch loaf pans or 24 muffin cups. I purchased from my affiliate partner, the Le Creuset Silicone Muffin Cups and love them!
3. Combine the eggs, sucanat (or raw sugar), applesauce, oil, and vanilla - mix well.
4. Combine the melted butter and cocoa to form a paste - add to the egg mixture and blend.
5. Mix together the flour, baking soda, salt and cinnamon. Add to the previous mixture and mix well.
6. Fold in the zucchini, chocolate chips and nuts (if using).
7. Pour the batter into greased pans and bake loaves for 1 hour and muffins for 25 - 30 minutes or until a fork inserted in the center comes out clean.
8. Cool for 10 minutes in the pans and then turn onto wire rack and cool completely.
9. Enjoy!
   
   The Chocolate Zucchini Bread may be frozen once it is completely cooled.

[Lessisbest note: I pressed the liquid out of the grated zucchini. It didn't say to do that in the recipe, but from experience, less moisture in the batter from grated zucchini, the better.... Especially if you use finely-grated zucchini.]