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Thread: Gluten Free Recipes

  1. #11
    Hi Scaper,

    I use the following as my guide and haven't failed a recipe yet! I often target white rice flour as what I will replace as it has a lower nutritional value than brown rice flour.

    Hope this helps. Corinne

    Aramanth - High in fiber, lysine, calcium, and iron. Because of its density use as a portion (up to 25%) of total flour ratio in flour mixes or for baked goods. It has a high moisture content, browns quickly and forms thick crusts. It is best used in recipes that do not contain large amounts of liquid.
    Arrowroot – Use as a one-to-one ratio to replace cornstarch.
    Coconut flour - High in fiber, iron, protein, and saturated fat. Low in carbs. Absorbs liquid so amounts may have to be increased accordingly. Best combined in small quantities with other flours unless you are specifically making a coconut flour only recipe.
    Garbanzo bean flour - High protein/fiber flour that adds moisture, good texture and nutritional quality to gluten free recipes. Use bean flours as a portion- about 25% of total flour ratio in all purpose gluten free flour mixes and recipes. Bean flours can also be used to replace brown rice in gluten free recipes.
    Millet - Source of easily digestible protein, vitamins and minerals. Adds a light, sweet flavor and somewhat crumbly texture to baked goods.
    Quinoa flour - This has the texture of fine cornmeal and a high quality source of protein. It moistens baked goods. Use in small quantities to improve the nutritional value of baked goods. Quinoa flakes can be used as a substitute for rolled oats.
    Sorghum flour - High in protein, fiber and iron. Use as a portion (up to 25%) of total flour ratio in flour mixes or for baked goods.
    Soy flour - High in protein and fats but it is available as a processed, low-fat defatted product. Because of its strong, somewhat beany flavour, it is best used in smaller quantities and combined with other flours. It adds moisture and texture to baked goods and browns quickly.
    Teff – High in protein. Can be used in small quantities to replace less nutritional flours in flour mixes or for baked goods.

  2. #12

    Morning Glory Muffins

    SCI55 is right - Morning Glory Muffins are the best! They freeze well and are lovely for breakfast.

    Dry ingredients
    1/34 cups white rice flour
    1/2 cup cornstarch
    1 1/4 cups granulated sugar
    3 teaspoons ground cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon xanthan gum

    Wet ingredients
    3 large eggs
    3/4 cup unsweetened applesauce
    1/2 cup vegetable oil
    1 teaspoon vanilla extract
    2 cups grated carrots
    1 medium tart apple, peeled and grated
    1 (8 oz) can crushed pineapple, drained
    1/2 cup sweetened, flaked coconut
    1/2 cup raisins
    1/2 cup chopped walnuts

    Preheat oven to 350F. Line two 12 cup muffin pans with paper liners.
    In a large bowl, whisk together the dry ingredients.
    In a medium bowl, mix together the eggs, applesauce, oil and vanilla. Ad the dry ingredients and continue to blend for 1 munute. Using a wooden spoon, stir in the carrots, apple, pineapple, coconut, raisins and walnuts.
    Spoon batter in prepared muffin cups so they are two thirds full.
    Bake for 35 minutes or until a tester inserted into the center of a muffin comes out clean.
    Cool muffins in pans for 5 minutes. Remove muffins from pans and cool completely on a wire rack.

  3. #13
    Sweet potato & chickpea Thai curry



    Ingredients

    • Splash of cooking oil
    • 1 large onion, diced
    • 6 cloves garlic, chopped
    • Small knob of frozen ginger
    • 1 tsp. red Thai curry paste
    • 2 sweet potatoes, cubed
    • 1 (19 fl. oz.) can chickpeas or soak & boil 1 1/2 cups dry chickpeas
    • 1 (14 fl. oz.) can coconut milk
    • 1 cup orange juice
    • 1/2 cup peanut butter or any nut butter
    • 2 teaspoons salt
    • 2 cups frozen green peas
    • Several handfuls of baby spinach or chopped kale

    Instructions
    1. Add a splash or two of oil to a stockpot over medium-high heat.
    2. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
    3. Grate the frozen ginger into the pan with a fine box grater and add the Thai curry paste.
    4. Continue cooking until the spices are heated through and fragrant, another few minutes.
    5. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt.
    6. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
    7. Stir in the peas and spinach.
    8. Serve over rice or quinoa. Serves 6 to 8.


    This one freezes well too. I like to keep some on hand for when my vegetarian niece visits.
    Last edited by Scaper1; 03-07-2011 at 03:21 AM.

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