Gluten Free Foods

i'm a fairly good cook and although know alot of recipes etc need a bit more variation, also gluten free subsitute foods are very fattening so need something to replace that other than oat cakes or rice cakes
seriously lacking in iron and protien- any thought would be great other than take supliments as i already do! cheers

I'm a student as well, and I don't like bread much. These are some of my staples.

Chickpeas and lentils are cheap and gluten-free. They are also high iron.

Mjdarra is a middle eastern staple food
1 cup dry lentils
cold water
half-cup uncooked long grain rice
1 large sliced onion
1 tbsp onion
1 tbsp salt
half-tsp cumin seeds
quarter-tsp allspice

Cook the rice and lentils separately and drain. Fry the onions and spices til onions caramelize. Add salt. Mix all together, let sit for 5 minutes. Serve with pita bread, cucumber slices and yogurt.

Lentil soup:
1 cup chopped button mushrooms
1 tbsp soy sauce
1 bouillon cube
1 chopped medium onion
2 cups dry lentils
1 tsp oil
pepper (cayenne tastes best)

Fry onions and mushrooms 'til onions brown. Add lentils, and add just enough water to cover, plus the bouillon cube and pepper to taste. Boil til soft, stirring in the onion and mushrooms. Stir in the soy sauce. Let sit for 15 or 20 minutes and eat.

Chickpea Salad
1 large drained can chickpeas
1 cup chopped, fresh tomato
1 can corn kernels
1 small chopped sweet pepper (red/yellow)
1 tbsp lemon or lime juice
1.5 tbsp veg oil
1 tsp chili powder
1 tsp cumin
half-tsp cayenne pepper (or other pepper)
half-tsp garlic

Mix spices, citrus juice, oil in a dish and set aside. Taste - you may need more spices if yours aren't super-fresh. Mix the rest of the ingredients. Drizzle dressing over salad. Let sit 20-30 minutes.

Cantonese Style Greens (high in iron)
1 tbsp canola oil
4 cups washed greens (spinach, yu choi, snow-pea-tips or mustard greens)
1 tbsp minced garlic

Heat a wok very hot and throw in the garlic. Fry the greens til soft. Eat, adding a little soy sauce or oyster sauce on top to season after cooking.

I have a friend who is allergic to gluten. For her birthday present I wanted to bake her a special gluten free cake. (BTW gluten is commonly found in flour) Does anyone know any good recipes…. or even a cake mix?

Check out www.allrecipes.com for gluten free recipes, and the Celiac Sprue Disease Association website at http://www.csaceliacs.org/recipes.php

Gluten, dairy and egg free recipes for cakes and cookies etc

Here is my favorite recipe for chocolate chip cookies –gluten, dairy and egg free.

2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup agave
1/2 cup grapeseed oil
1 tablepsoon vanilla
1 cup dagoba chocodrops

1. In a large bowl, combine almond flour, salt and baking soda
2. In a smaller bowl, combine agave, grapeseed oil and vanilla
3. Stir wet ingredients into dry and add chocodrops
4. On a parchment lined baking sheet, form 1 inch balls and press to flatten
5. Bake at 350 for 7-10 minutes
6. Cool and serve

I hope you like these cookies. I am on a gluten-free, dairy free diet; for more recipes like this you can go to my website:

http://www.elanaspantry.com/

Hope this helps in your quest!

I am having a luncheon the weekend and want to cook only healthy foods because some people have food intolerances/allergies. If I put a whole "Jap" pumpkin in the over how long does it take to cook (on medium heat). I would like cut the top section out and add something interesting to the top like other vegetables and/or sauce. Do you have any ideas? This type of presentation was popular in the "60-70s" I think but I haven't seen it for a while. I do not like to use e.g. cream and bacon (heavy and not healthy). I'm also looking for a recipe for wheat free and/or gluten free cake. Thanks for ideas and inspiration! Marcelle.

My birthday is in October and every year my Mother would make me stuffed pumpkin. It is SO good- if you want something healthier, you could replace the ground beef with ground turkey or decrease the beef to 1/2 pound and increase the rice by 2 cups.

BEEF STUFFED PUMPKIN
Yield: 8 servings

1 (5-6 pounds) pumpkin or (2-3 pounds) pumpkins
2 teaspoons salt, divided use
2 tablespoons vegetable oil
2 cloves garllic, minced
1 onion, chopped
1 pound ground beef
3 eggs
2 teaspoons crushed dried sage
1 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2 cups cooked rice, preferably a mixture of white & wild rice
2/3 cup raisins
1/2 cup pine nuts

1. Preheat oven to 350 degrees Fahrenheit. Cut top from pumpkin and remove seeds and strings. Prick cavity with fork and sprinkle with 1 teaspoon of the salt. Heat pot or large skillet.

2. Add oil to pot or skillet. When hot, add garlic and onion and saute until onion is transparent. Add beef and continue sauteeing until browned. Remove from heat and add remaining ingredients.

3. Stuff pumpkin with mixture. Place 1/2- inch water in bottom of a shallow baking pan large enough to hold the pumpkin.

4. Put pumpkin in the pan and bake 1 to 1- 1/2 hours. Cut pumpkin into wedges (or if small pumpkins used, into halves) and serve, giving each person both pumpkin and stuffing.

jaffa choc-chip cookies

Ingredients
125 g unsalted butter
1/2 cup caster sugar
1/2 cup brown sugar , measure lightly packed
1 egg , lightly beaten
1 tablespoon orange rind , finely grated
1 cup gluten-free cornflour
1 cup buckwheat flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
120 g gluten-free chocolate chips
Directions
1Preheat oven to 170 degrees centigrade. Line biscuit trays with baking paper.
2Cream butter and sugars until light and creamy.
3Gradually add the egg and rind until lightly combined.
4In a seperate bowl -sift flours, bicarbonate soda and cream of tartar. Fold this sifted mixture into the creamed butter mixture. Fold in the choc chips.
5Roll teaspoons of mixture into balls and place on trays. There is no need to flatten the biscuits as they will flatten and spread during cooking. Do not place the biscuits too close together.
6Bake 10 to 15 minutes.
7Stand on trays 5 minutes before cooling biscuits on wire racks. They will set as they cool.

Bob’s Red Mill products labeled Gluten Free are batch tested in a quality control laboratory. They use an ELISA Gluten Assay test to determine if a product is gluten free. Garbanzo & Fava Bean Flour is perfect for all kinds of baking including breads, pizza, cakes, and cookies. Use in place of rice flour in any of your favorite recipes. Bean flours provide protein for superb gluten- free baking. 22 oz. (1.5 lbs) Nutrition Facts Serving Size 1/4 cup (30g) Servings Per Container 20 Calories 110   Calories from Fat 15 Total Fat 1.5g   Saturated Fat 0g   Trans Fat 0g Cholesterol 0mg Sodium 5mg Total Carbohydrate 18g   Dietary Fiber 6g   Sugars 3g Protein 6g Ingredients: Garbanzo beans, fava beans.

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Kosher Certified by Star K Kosher Zero calories, No aftertaste, No artificial ingredients, Naturally extracted ingredients, No sugar (no fructose or dextrose), No sugar alcohol (no xylitol or erythritol), No carbohydrates, No allergens, Non-GMO ingredients, KOSHER. SweetFiber gives consumers everything they want in a sweetener - zero calories, all-natural and no aftertaste - plus the bonus of fiber. Suitable for people with diabetes. FIBER - Inulin, the source of fiber in Sweet Fiber, occurs naturally in over 36,000 plants and vegetables, ranging from onions to artichokes. Their 100% natural inulin is extracted with hot water from chicory roots. SWEETNESS - The sweetness comes from Luo Han Guo, a sweet tasting fruit known for its healing properties. Extract of Luo Han Guo has been used as a sweet curative for centuries. The dried fruits are used for drinks, teas, soups, candies, cakes and crackers. Use Sweet Fiber in coffee, iced tea, cereal and on-the-go. Excellent for cooking and baking. To bstitute for sugar in recipes: In place of 1 tsp sugar, use 1/2 tsp Sweet Fiber In place of 1/4 cup sugar, use 2 Tbsp Sweet Fiber. Shelf life: Approx 8 months - Use by date on back of container.Store in a cool,dry place with lid tightly closed. Ingredients: Inulin (natural vegetable fiber), Luo Han Guo (Fruit Extract), Natural Flavor. This product is gluten free, but no claim is made on the pkg because they have not tested the product. Neither chicory root fiber(Inulin) or fruit extract contain gluten.They are working on getting an endorsement from a celiac organization as fiber is fantastic for celiacs as it helps with digestive issues like regularity and helps mineral absorption. NUTRITION FACTS Serving Size 1/2 teaspoon (1g) Servings per container 250 Calories 0 Calories from fat 0 Amount per serving - %DV Total Fat 0g - 0% Sodium 0mg - 0% Total Carb <1g - 0% Dietary Fiber <1g - 3% Soluble Fiber <1g Protein 0g Not a significant source of calories from

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Im looking for a recipe for a Gluten and wheat-free cake, preferbly a smaller size, but a normal sized one would be find too…
Thanks.

Here ya go:
http://vegetarian.about.com/od/glutenfreedesserts/r/germanchocolate.htm

at the bottom of the site there are links to 4 more cakes (all gf). The pineapple upside down cake is tried and true.

Also if you are cooking this for someone who is gluten intolerant/sensitive and you are NOT gf yourself, you need to be very, very careful about cross contamination. This means VERY clean mixing bowls, NO WOODEN SPOONS, get a new spatula to stir with, and bake the cake in a new or disposable tin pan as your own things will be hopelessly glutened and you will make your friend sick!
Hope this helps!

Free of: gluten, wheat, casein, lactose, soy, corn, potato and MSG. Made in a gluten-free environment. Focaccia is like a thick pizza. Usually, it is lightly seasoned and eaten as a snack or with meals in place of bread. Focaccia can be made in baking pans, or made into free-form round, square, or rectangular shapes and baked directly on a baking stone or baking pan. Uniquely free of gluten and lactose, yet full of flavor, Chebe focaccia proves that wheat is not necessary to make good bread. Visit their recipe page at www.chebe.com to see other ways to enjoy their focaccia! Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), cream of tartar, iodine-free salt, sodium bicarbonate, rosemary, basil. Shelf life: 12-18 months. NUTRITION FACTS Serving Size 1.5 oz (42g) dry mix Servings per container 5 Calories 140 Calories from fat 0 Amount per serving - %DV Total Fat 0g - 0% Saturated Fat 0g - 0% Cholesterol 0mg - 0% Sodium 400mg - 16% Total Carb 34g - 12% Protein 0g Not a significant source of dietary fiber, sugars, Vit A, Vit C, Calcium and iron. To prepare: Set oven to 375 degrees F. 1. Prepare the dough using a fork, spoon, or dough mixer. Blend the contents in a bowl with 2 TBSP (30ml) of oil or softened margarine, and 2 large eggs. Add 5 tbsp (75ml)milk, liquid milk substitute, or water while continuing to mix. Knead dough with hands at the end of this step. Work dough until it is smooth and well blended. Note: you may add one or more of the below toppings into the dough. 2. Press into a 9 (235mm) non-stick cake or pie tin. You may also use an 8×11 baking pan, or a flat baking sheet. It is important that the pressed dough is no more than 1/2 in height. Poke the dough all over with a fork or any object that will allow the heat to escape. Brush the surface with olive oil. 3. Bake in a preheated oven for about 35 min (check after 30 minutes). Serve warm. Makes

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Gluten-Free Muffins by Authentic Foods - Blueberry Muffin Mix. Need some delicious muffins in a hurry. Now you can with our blueberry muffin mix. It will make 12 muffins in minutes. Just add egg, oil, milk or non-dairy and mix. Kosher Certified by U.S. Kosher Supervision Rabbi Yehudah Bukspan. Wheat Free, Gluten Free, Soy Free, Peanut Free. Each package makes 12 muffins. Recipe requires eggs, and oil to make Muffins. Ingredients: Granulated Cane Juice, Rice Flour, Tapioca Starch, Cornstarch, Potato Starch, Blueberries, Rice Bran, Baking Powder (sodium pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Natural Vanilla Flavor, Natural Butter Flavor, Natural Cream Flavor, Natural Blueberry Flavor, Natural Yellow Cake Flavor, Baking Soda, Salt, Citric Acid, Xanthan Gum, Sunflower Oil. *may contain milk. Shelf life: approx 10 months. NUTRITION FACTS: SERVING SIZE 1 Muffin(39g) 12per container Calories 140 Calories from Fat 10 Total Fat 1g - 2% Saturated Fat 0g - 0% Trans Fat 0g Cholesterol 0mg - 0% Sodium 180mg - 8% Fiber 2g - 8% Total Carbs 32g - 11% Sugars 17g Protein 1g Vitamin A 0% Vitamin C 0% Calcium 10% Iron 4%

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