Gluten Free

  • Gluten-Free Pumpkin Cookies

    Sweet autumn treats!

    2 cups millet flour
    1/2 cup organic Amaranth flour
    3 teaspoons baking powder
    2 teaspoons cinnamon
    1/2 teaspoon sea salt
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1 cup pecan halves, chopped
    1/2 cup vegetable oil
    1-1/4 cups honey
    3/4 cup date sugar
    2 large eggs, beaten
    1 tablespoon molasses
    1/2 teaspoon vanilla
    1-1/2 cups pumpkin puree, canned
    1 cup raisins (usulfured)

    1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.

    2. In large mixing bowl combine all the dry ingredients, blend well.

    3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

    4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.

    Courtesy of Bob's Red Mill.

    Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.

  • Individual Meat Loaves

    Makes 6 individual loaves

    1 can (8 ounces) tomato sauce
    ¼ cup packed brown sugar
    1 teaspoon prepared yellow mustard 
    ½ teaspoon chili powder
    1 garlic clove, minced (optional)
    1 tablespoon gluten-free Worcestershire sauce 
    1 pound lean ground beef or ground turkey (or half of each)
    1 large egg, beaten 
    1 cup gluten-free bread crumbs, baby rice cereal, or instant potato flakes 
    ½ teaspoon salt 
    ¼ teaspoon black pepper 
    ¼ cup finely chopped onion 

    Preheat the oven to 350 degrees. Generously grease a 6-cup, nonstick muffin pan or line with paper liners and place the muffin pan on a rimmed baking sheet. In a small bowl, combine the tomato sauce, brown sugar, mustard, chili powder, garlic, if using, and Worcestershire sauce. Mix well. 

    Place one-half of the tomato mixture in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper, and onion. Mix well with your hands. Divide the mixture evenly in the muffin pan to form 6 individual meat loaves. Make slight indentations in the center of each loaf and brush with remaining tomato mixture.

    Bake until nicely browned, about 20 to 25 minutes or when an instant-read thermometer reaches 170 degrees inserted into the center of a loaf. Serve hot.

  • Gluten-Free Cupcakes

    Marble Cupcakes

    MAKES 8 
    SWEETNESS: Medium 

    Vanilla Batter
    1/4 cup coconut flour
    1/4 teaspoon baking soda
    2 large eggs 
    2 tablespoons grapeseed oil 
    1/3 cup agave nectar 

    Chocolate Batter
    2 tablespoon coconut flour 

    Check out Elana Amsterdam's gluten-free marble cupcake recipe!
  • Go With the (Whole) Grain

    We all know the benefits of whole grains—research has shown that eating the complete grain (including the bran, germ, and endosperm) prevents cancer, heart disease, and weight gain.

    Want to venture beyond oatmeal, brown rice, and wheat bread? Read on.
    By Lindsey Galloway