[CH] 16 Gluten Free Recipes cross posted
Christopher E. Eaves (cea260@airmail.net)
Sun, 03 May 1998 21:56:13 -0500
Someone was recently looking for GLUTEN FREE recipes. I don't remember
which list but decided to post to all three. Here are the 16 I have in
my MasterCook.
Chris
* Exported from MasterCook *
Bob's Cheddar Cheese Bread (Gluten Free)
Recipe By : Bread Machine Magic Book of Helpful Hints
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Whole Grain & Cereal
Breads
Breads, Quick/Muffins/Rolls Bread-Bakers Mailing
List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 teaspoons active dry yeast
1 cup brown rice flour
2 cups white rice flour
3 1/2 teaspoons xanthan gum
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups sharp cheddar cheese -- grated
1/4 cup nonfat dry milk powder
2 tablespoons butter or margarine -- softened
2 large eggs -- well beaten
1 3/4 cups warm water
Place all ingredients, except warm water, in bread pan, select Light
Crust setting, and press Start. While the machine is kneading,
gradually pour in the water. If the dough does not mix well, use a
rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing. 1 1/2 pound loaf.
Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not
stated.)
Source: Bread Machine Magic Book of Helpful Hints by Linda Rehberg &
Lois Conway.
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* Exported from MasterCook *
Brown And White Bread, Melody's (Gluten Free)
Recipe By : The Bread Machine Magic Book of Helpful Hints
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Sourdough Breads
Low Fat Whole Grain & Cereal
Breads
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***1 1/2 LB. LOAF***
2 1/4 teaspoons active dry yeast -- 1 packet
1 cup brown rice flour
2 cups white rice flour
3 1/2 teaspoons xanthan gum -- * see note
2 teaspoons sugar
1/4 cup sugar
1 1/2 teaspoons salt
1 1/3 cups nonfat dry milk powder
1/4 cup butter or margarine -- melted
2 large eggs -- well beaten
1 3/4 cups warm water
*You can substitute with Certo.
1) Place all ingredients, except the warm water, in bread pan and press
start. While the machine is kneading, gradually pour in the water. If
the dough does not mix well, use a rubber spatula occasionally.
2) After the baking cycle ends, remove bread from pan, place on wire
rack , and allow to cool 1 hour before slicing.
Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake
Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg
and Lois Conway 1993 ISBN 0-312-09759-X
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* Exported from MasterCook *
Brown Rice Flour Bread
Recipe By : El Molino Mills, Best Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Bread Mailing List Breads
Hand Made Low Fat
Whole Grain & Cereal Breads Bread-Bakers Mailing
List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups brown rice flour
2 teaspoons salt
4 tablespoons brown sugar
4 tablespoons oil
1 1/2 tablespoons yeast -- (1 1/2 to 2)
3 cups warm water
Mix dry ingredients well. Dissolve yeast in warm water and add oil and
mix into dry ingredients. Add more warm water to make a soft mixture.
Place in greased muffin tins or bread pans. Let stand 45 minutes and
bake in a preheated 375 oven until bread is browned on top with cracks,
about 30 minutes
Note 1: Brown rice flour is available at health food stores.
Note 2: Gluten free baked goods don't tend to rise as high or be a light
textured as gluten flours and they tend to stale quicker.
Note 3: Gluten free white flour is available from some mills.
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* Exported from MasterCook *
Gene's Basic Rice Bread (Gluten Free)
Recipe By : Bread Machine Magic Book of Helpful Hints
Serving Size : 6 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Bread-Bakers Mailing
List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttermilk -- fresh gluten-free
1/4 cup butter -- melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum -- * see note
3 eggs
1/2 cup water
--for Welbilt/Dak and Zoji machines
-- add 2 tbsp. more
-- water
1 1/2 tablespoons active dry yeast
* You can substitute Certo.
Place the buttermilk, melted butter, rice vinegar, and salt in bread
pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix
well with a whisk.
In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 of the dry ingredients in the bread pan. Add the egg
mixture. Add the remainder of the dry ingredients; sprinkle the yeast
on top. Select Light Crust setting and press Start.
Observe the dough frequently during the kneading cycles. If it does
not appear to be mixing well, use a rubber spatula to assist it
occasionally.
After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.
Variations: You can substitute olive oil for the butter. Replace 1/4
to 1/2 cup of the rice flour with another gluten-free flour, such as
yellow or blue corn flour, polenta meal, or soy flour. You can add at
least 1/4 cup grated cheddar cheese for a new flavor. Saute some
onions in the melted butter, allow them to cool, then add them and
your favorite herbs to create an onion/herb bread.
Optional bake cycle: Sweet bread, Rapid bake.
Source: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and
Lois Conway
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* Exported from MasterCook *
Gluten Free Almond Cookies
Recipe By : A Guide for the Diabetic Celiac
Serving Size : 24 Preparation Time :0:00
Categories : Allergy Diabetic
Rice Cooky/Bars
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/2 cup brown sugar -- lightly packed
1 teaspoon almond extract
1 egg
1/2 cup rice flour
2 cups Rice Krispies® -- crushed
2 tablespoons chopped almonds
This is a special recipe made without gluten.
Crispy Rice is available from a food distributor or health food shop.
Preheat oven to 350 F. Cream butter and sugar together until light and
fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy
Rice and almonds. Shape into balls, 1" in diameter and place on
ungreased baking sheet. Press with a floured fork to flatten slightly.
Bake for 12 to 15 minutes until lightly browned.
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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* Exported from MasterCook *
Gluten Free Baking Powder
Recipe By : A Guide for the Diabetic Celiac 1990
Serving Size : 1 Preparation Time :0:00
Categories : Allergy Diabetic
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon baking powder
2 teaspoons cream of tartar
8 teaspoons cornstarch
Sift together 4-5 times. Store in airtight container. Use within 3
months.
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N
1A6
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* Exported from MasterCook *
Gluten Free Banana Bread
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Allergy Diabetic
Rice Breads/Bm
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup white rice flour
1/3 cup potato starch flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder -- gluten free
1/4 teaspoon salt
1 tablespoon unflavored gelatin (1 env)
1/3 cup margarine
1/3 cup white sugar
3 egg yolks
1 teaspoon lemon peel
1 teaspoon vanilla
3/4 cup mashed banana
1/4 cup plain yoghurt
3 egg whites
This is a special recipe made without gluten.
Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking
soda, baking powder, salt and unflavored gelatin together. Cream
margarine, sugar, egg yolks and vanilla thoroughly. Continue beating
until mixture is light.
Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients. Beat
egg whites to stiff peaks but not so they are dry. Fold egg whites into
the mixture. Place in the greased loaf pan. Bake for 1 hour.
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NOTES : 1/2" slice - 1 starchy choice, 1 fat choice
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
* Exported from MasterCook *
Gluten Free Bread
Recipe By : Adapted from Full of Beans by V. Currie & Kay Spicer
Serving Size : 16 Preparation Time :0:00
Categories : Allergy Diabetic
Breads/Bm **************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon granulated sugar
1/2 cup warm water
1 envelope active dry yeast
1 cup water
2 tablespoons minute tapioca
2 cups whole bean flour
1/4 cup cornmeal
2 tablespoons cornstarch
2 teaspoons gluten-free baking powder
1 teaspoon salt
2 egg whites
1/2 cup skim milk
1 teaspoon poppy seeds
Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal
and set aside.
Dissolve sugar in warm water in a small bowl. Sprinkle yeast over top.
Set aside for 10 minutes or until frothy. Stir well.
Combine water and minute tapioca in a saucepan. Bring to a boil. Cook
for 1 to 2 minutes or until thickened and clear.
Stir together bean flour, cornmeal, cornstarch, baking powder and salt
in a mixing bowl.
In separate bowl, whisk together egg whites and milk. Whisk in yeast and
tapioca mixture. Stir into dry ingredients, beating until smooth. Set
aside for 10 minutes.
Turn out onto surface generously dusted with cornstarch. Dust hands with
cornstarch and sprinkle a little over dough. Knead 4 to 5 times and fit
into prepared pan. Brush top with milk and sprinkle with poppy seeds.
Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped.
Makes 1 loaf, 16 slices.
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* Exported from MasterCook *
Gluten Free Chocolate Chip Cookies
Recipe By : A Guide for the Diabetic Celiac
Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Desserts
Allergy Cooky/Bars
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup soy flour
1/4 cup potato starch flour
1/2 teaspoon salt
6 1/2 tablespoons margarine
6 tablespoons white sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla
1 egg
1/2 cup chocolate chips semisweet
1/2 cup chopped nuts
This is a special recipe made without gluten.
Sift dry ingredients. Beat sugars and margarine. Add egg and beat again.
Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by
spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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* Exported from MasterCook *
Gluten Free Gingersnaps
Recipe By : A Guide for the Diabetic Celiac
Serving Size : 20 Preparation Time :0:00
Categories : Allergy Diabetic
Cooky/Bars **************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
1/2 cup sugar
2 tablespoons molasses
1 egg
1/2 cup soy flour
1/4 cup cornstarch
1/4 cup potato starch flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ginger
1/2 teaspoon cinnamon
This is a special recipe made without gluten.
Preheat oven to 350 F. Sift dry ingredients together. Cream margarine
and sugar together thoroughly. Beat in egg and molasses. Add flour
mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie
sheet. Bake for 10 to 12 minutes. Makes 40 cookies.
2 cookies per serving: 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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* Exported from MasterCook *
Gluten Free Maple Bean Tarts
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Desserts
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 gluten-free.unbaked tart shells
filling
1 cup cooked white kidney beans
1/2 cup maple syrup
2 eggs
1/3 cup brown sugar
1/4 cup butter or margarine -- melted
1/2 cup raisins
NOTE: Gluten-free pastry made with bean flour is lower in fat than
regular pastry.
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells. Pour filling over raisins,
filling medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden brown and filling
set. Makes 24 tarts.
1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5 grams
total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams protein, 17
grams carbohydrate, 46 mg sodium, 158 mg potassium. Moderate fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94
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* Exported from MasterCook *
Gluten Free Pastry
Recipe By : Adapted from Full of Beans by Violet Currie & Kay Spicer
Serving Size : 8 Preparation Time :0:00
Categories : Allergy Diabetic
Pies **************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole bean flour (try puree)
1/4 cup cornstarch
1 tablespoon cornmeal
1 teaspoon baking powder -- gluten free
1/2 teaspoon salt
6 tablespoons vegetable shortening
1 egg white
3/4 cup cold water
Bean flour is a new product being promoted by the Ontario Colored Bean
Growers of Ontario. If not available to you, try white bean puree. Less
fat is required with bean flour than whole wheat flour for pastry.
Stir together dry ingredients, then cut in shortening until mixture is
crumbly using pastry blender or 2 knives. Try adding puree alternately
with shortening.
Whisk together egg white and a little less water if using bean puree.
Stir into dry ingredients to make a soft dough. Divide dough in half.
Roll dough out to 1/8" thickness on a cornstarch dusted surface, between
layers of waxed paper or layers of plastic wrap. Press into pan,
patching if necessary.
For pie shell or single crust: Trim edge leaving half-inch overhang to
tuck under and flute edge. Line inside of pastry shell with piece of
foil. Bake at 400 F for 15 minutes or until edges are golden brown,
remove foil.
For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch
overhang under edge of bottom crust, press firmly together. Flue edges.
Cut steam vents. Bake as recipe directs for filling.
Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.
Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total fat, 2
grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.
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* Exported from MasterCook *
Gluten Free Pumpkin Cookies
Recipe By : A Guide for the Diabetic Celiac
Serving Size : 36 Preparation Time :0:00
Categories : Allergy Diabetic
Rice Cooky/Bars
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon baking soda
1 teaspoon baking powder -- gluten free
1 teaspoon cinnamon
1 cup rice flour
3/4 cup potato starch flour
1/2 cup shortening
3/4 cup white sugar
1 teaspoon vanilla
1 cup pumpkin
1/2 cup nuts
Preheat oven to 350 F. Sift dry ingredients together. Cream shortening
and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat
until smooth. Shape cookies into 1" balls and place on a greased cookie
sheet. Press flat with fork. Bake for 9 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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* Exported from MasterCook *
Gluten Free Red Beans & Rice New Orleans Style
Recipe By : Adapted from Full of Beans by V. Currie & Kay Spicer
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Allergy
Main Dish Rice
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon canola oil
3 cloves garlic -- minced
2 onions -- chopped
1 green sweet pepper -- chopped
1 stalk celery -- chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red chili pepper
1 cup beef or vegetable stock
2 cups red kidney beans -- cooked
1/4 pound lean ham -- cubed
2 cups brown rice -- cooked
fresh parsley or cilantro -- minced
Heat oil over medium heat in a nonstick skillet. Cook garlic, onions,
green pepper and celery, stirring often, for about 5 minutes or until
onion is translucent.
Stir in seasonings, pour in stock.
With fork, crush about 1/3 of the beans. Add to skillet along with ham,
stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally,
for about 20 minutes or until thickened. Spoon over rice. Garnish with
parsley.
1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra choice 5
grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams
carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier March 94
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* Exported from MasterCook *
Gluten Free Red Beans & Rice With Cilantro
Recipe By : Adapted from Full of Beans by V. Currie & Kay Spicer
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Allergy
Salads Rice
**************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups red kidney beans -- cooked
2 cups rice, cooked -- white or brown
4 green onions -- thinly sliced
2 stalks celery -- thinly sliced
1 small red sweet pepper -- diced
1/4 cup canola oil
1/4 cup lime juice
1 tablespoon white vinegar
1/4 cup fresh cilantro -- finely chopped
OR 1 tbsp. dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In salad bowl combine beans, rice, onion, celery and red sweet pepper.
In jar with tight-fitting lid, shake together oil and remaining
ingredients.
Pour over bean mixture, toss lightly to thoroughly coat. Cover and
refrigerate at least 3 hours or up to 3 days, stirring occasionally.
1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 fats + 1 Extra choice 7
grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg sodium,
279 mg potassium. Good Vitamin C, High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared
but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9
Published in co-operation with Canadian Celiac Assoc. and Sponsored by
the Ontario Colored Bean Growers Assoc.
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* Exported from MasterCook *
Gluten Free Substitutions For Wheat Flour
Recipe By : A Guide for the Diabetic Celiac 1990
Serving Size : 1 Preparation Time :0:00
Categories : Allergy Diabetic
Rice **************
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for 1 tbsp wheat flour
1/2 tablespoon cornstarch
1/2 tablespoon potato flour
1/2 tablespoon white rice flour
1/2 tablespoon arrowroot starch
2 teaspoons quick cooking tapioca
2 teaspoons tapioca starch
for 1 cup wheat flour
7/8 cup rice flour -- white or brown
2/3 cup rice flour white or brown
1/3 cup potato starch flour
1 cup cornflour (maize)
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Association
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