gluten-free

  • Carrot Quinoa Muffins

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 muffins

    1 cup cooked quinoa (1/3 cup uncooked)

    1 cup gluten-free flour

    1 teaspoon ground cinnamon

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    2 eggs

    3/4 cup unsweetened applesauce

    1/4 cup light brown sugar, packed

    1/4 cup orange juice

    1 teaspoon orange zest

    1 teaspoon vanilla extract

    3/4 cup shredded carrot, lightly pressed dry

    1/2 cup raisins

    1/4 cup walnuts

    Preheat oven to 350. To make quinoa, rinse 1/3 cup of uncooked quinoa for one minute. Place in a small saucepan, add 2/3 cup water, and bring to a boil. Immediately reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and let sit for an additional five minutes, keeping quinoa covered. Fluff with a fork and set aside to cool.

    To plump and soften raisins, place them in a small bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool. In a large bowl, whisk together gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl) beat together eggs and sugar. Beat in applesauce, orange juice, orange zest, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined.

    Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins. Evenly divide the batter among 12 cups in a coated baking pan or using pan liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.

  • The Gluten-Free Diet and Digestive Health

    The gluten-free movement has gained ground quickly over the past few years, but this is more than a flash-in-the-pan fad dietary trend. For a large segment of the population, there are some very good reasons to go gluten-free that have nothing to do with trending popularity and everything to do with overall health.

    What is gluten?

    Skip the Gluten and Prevent Disease
    By Carla Spacher
  • Not Just for Celiac

    You’ve probably noticed by now that gluten-free is in. Restaurants are unveiling gluten-free menus and regular grocery stores are stocking gluten-free items. Your friends, your relatives, and your colleagues are talking about avoiding wheat and how they’ve benefited. Gluten-free diets, the “experts” love to say, are the biggest new dietary fad.

    Why everyone can benefit from a gluten-free diet
    By Mark Sisson
  • Almond Banana Pancakes

    Weekly Recipe: 
    NonWeekly

    2 ripe bananas

    1 egg           

    1 heaping tablespoon of almond butter

    Mash the bananas, add the egg, and mix well. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm. Recipe courtesy of marksdailyapple.com.

  • Gluten-Free Chesapeake Crab Cakes

    Weekly Recipe: 
    NonWeekly
    Serves 8

    1/2 cup almond aioli [or curried almond aioli]

    1/2 cup almonds, natural, ground fine

    1 teaspoon Old Bay seasoning

    1 egg

    1 teaspoon flaxseed, ground fine

    1 tablespoon Dijon mustard

    3 tablespoons parsley, rough chop

    1/3 cup almond meal

    1 pound crab, jumbo lump

    32 lemon wedges

    canola oil, as needed

    parsley, finely minced, to garnish

     

    Almond Aioli

    2 cloves roasted garlic

    4 tablespoons almond butter, roasted

    1 egg

    1 tablespoon kosher salt

    1/8 cup fresh lemon juice

    1/8 cup champagne vinegar

    3 cups almond oil

    1/4 cup cold water

     

    Almond Curried Aioli

    16 ounces almond aioli

    1/2 cup scallions, washed and sliced thin

    1/4 cup Greek yogurt, plain

    1 tablespoon Madras curry powder

    1 tablespoon freshly squeezed lemon juice

    Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.

    For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.

    For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.

    Recipe courtesy of the Almond Board of California.

     

  • Creamy Butternut Squash and Apple Soup

    Weekly Recipe: 
    NonWeekly

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced carrot

    1 small onion, thinly sliced

    1 gala apple, peeled, thinly sliced

    2/3 cup thinly sliced celery

    5 cups butternut squash (halved, scoop seeds, and cubed)

    3 1/2 cups of organic low-sodium vegetable broth

    1 bay leaf

    1/2 teaspoon of salt

    1/4 teaspoon freshly ground black pepper

    1 cup light coconut milk

    1 teaspoon apple cider vinegar

    1/4 cup hulled pumpkin seeds

    Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.

    Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.

  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Mexican Chili Pepper Brownies

    Weekly Recipe: 
    NonWeekly

    3/4 cup Bella Gluten-Free All Purpose Baking Mix

    1/8 teaspoon salt

    1 1/3 cups granulated sugar

    1/2 cup cocoa powder

    1/4 teaspoon baking soda

    1 tablespoon ground cinnamon

    1 tablespoon gluten-free vanilla

    1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped

    3 large eggs (room temperature) or egg replacement equivalent

    8 tablespoons unsalted butter or butter alternative

    1/4 cup vegetable oil

    1/2 teaspoon ground chili powder

    Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit www.bellaglutenfree.com

  • What's on Our Reading List

    >> The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) by Denise Jardine

    Check out these new, fascinating reads.
  • Quick Nutrition: Gluten-Mania

    More than ever, people in the United States stumble through aisles at the grocery store, lined with gluten-free products. From cake mixes to pasta sauces, gluten seems to be the new buzzword. According to the Nielsen Company, sales of gluten-free products have been rising steadily. Is it really just a fad or is there more to the hype than the media is letting on?

    The "fad" that isn't going away.
    By Amy Vergin