http://www.healthyurbankitchen.com/blog How to make healthy, organic whole food desserts using real foods. Gluten free recipes to help you lose weight and get awesome health, clear skin and vibrant health.
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Being on a gluten-free diet doesn’t mean giving up your favorite pies. Use this simple technique with your favorite recipe or find hundreds of pie recipes at MyRecipes.com.
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I am having some guests for dinner. So far on the menu I have Grilled Asparagus, Grilled Salmon With Orange Glaze: http://allrecipes.com/Recipe/Grilled-Salmon-With-Orange-Glaze/Detail.aspx
and Spinach-Quinoa Salad with Cherries and Almonds:
http://www.vegetariantimes.com/recipes/9903
I need something bread-like to go with it (cornbread or crepes maybe?), and maybe another side dish for good measure, as well as an appropriate dessert. It has to be dairy-free and gluten-free (no wheat, barley, rye, or oats), although I am really good at adjusting standard recipes to meet our dietary restrictions.
Any suggestions as to what would go nicely? I'm kind of stumped.
I should clarify- everything has to be gluten-free and dairy-free. Not just the dessert. 
Herb roasted red potatoes. Chop them into cubes and dust them with herbs and olive oil and put them in the oven on 400 until the edges are golden
Please visit www.video-chef.co.uk for more delicious recipes.
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My little girl (18 months old) has just been diagnosed with Coeliac disease, and we are looking for a good all round recipe book for meals, snacks, desserts and treats. There is a lot out there, so I was canvassing for the best one(s).
Also any advice on whic supermarkets stock the best range of "gluten free". We have Asda, Tesco, Morrisons and Sainsburys to hand.
Hi im sorry you daughter has coeliacs my mother just found out she has it she was very ill with it. There is a web site for the disease if you look on the NHS web site you should find it there, or if you ask at your chemist they were very helpful with my mother they ordered her a recipe book and she also orders special bread through them too, Tesco are also good for stocking the special food types for coeliacs too. I hope your daughter grows out of the condition as they do say some children can. xxx
Does anyone have a good recipe for gluten-free vegan cakes and/or cookies? I have a relative who's allergic to wheat, dairy, and eggs, so I need a recipe for a vegan dessert that doesn't have flour in it because I would like to make her a good dessert that she can eat.
You can use flour for Gluten free recipes. It has to be a certain type of flour such as in this recipe.
Another good/easy dessert would be to make her a crisp. Replace flour by rice flour and the butter by vegetable margarine. You can serve it with soy delicious ice cream.
Pumpkin Wonders (vegan) (gluten free)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1 cup white rice flour
* 3/4 cup potato starch
* 1/2 cup vegetable margarine
* 3/4 cup sugar
* 1 cup canned pumpkin
* 1/2 cup ground walnuts
* water to mix
Preheat oven to 350 degrees F (175 degrees C).
Sift the dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the remainder of the dry ingredients and nuts. Add a little water and mix until smooth.
Drop by tablespoonfuls onto cookie sheets and bake 9 to 12 minutes, until brown. Cool until firm, and remove to a wire rack to cool.
GLUTEN FREE, DAIRY FREE AND EGG FREE DELICIOUS RICE PUDDING.
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okay- I have two functions to make some kind of allergy free dessert for- I definitely want to use pumpkin-
we all know that butter, milk and cream make for the yummiest kinds of desserts but I am very limited on the ingredients-
I have 2 people with dairy allergies, 4 with gluten allergies, one with a corn allery and two with egg allergies . . . soooooo . . .
I am making pumpkin muffins for one event- I found a recipe that works.
I would like to do something a little more desserty for the second function, sooo besides just adding a cream cheese frosting as a side for those who don't have problem with dairy- does anyone have an absolutely delish pumpkin rescipe that has :
NO gluten
NO eggs
NO milk
NO butter
NO corn
And if that is not a challenge for you, can I hire you as my personal chef??!!?
LOL
Try this……..
Pumpkin Pie
Ingredients:
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cups water
6 1/2 T. corn starch (use arrowroot instead)
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
Topping (optional)
1/4 cup brown sugar
1/4 cup coconut
Directions: Preheat oven to 375 degrees. In a medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. Remove pie from oven, sprinkle coconut topping on top. Bake 5 more minutes.
* See recipe below.
Pie crust
3/4 cup rice flour
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1/3 cup butter or vegetable oil
2 tablespoons cold water
Stir dry ingredients together, making sure xanthan gum is evenly distributed. Cut in butter or oil and add honey. Add cold water a little at a time until a ball is formed. Roll dough to 1/8" thickness between two sheets of aluminum foil. Peel top sheet of foil off, and invert dough onto a 9" pie pan. Peel off other foil sheet. Prick dough with fork, and bake at 350 for 15 minutes until brown.
I noticed that one of the recipes above calls for marshmallows. They are made with corn syrup so check the package. You may want to omit them.
Dessert preferably! Any ideas?
Blueberry-Oat Bars
If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it’s the right consistency for drizzling.
1 pint blueberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
3 cups oatmeal gluten-free (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
Preheat oven to 375F. Oil an 8×8-inch baking dish.
In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
http://blog.fatfreevegan.com/2008/07/blueberry-oat-bars.html
Blueberry Cobbler
1 pint fresh organic blueberries, rinsed, tossed in a drizzle of agave nectar
1/2 cup sorghum flour- or your favorite gluten-free flour mix
1/2 teaspoon of fine sea salt
1/2 teaspoon xanthan gum or guar gum
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3-4 tablespoons agave nectar, to taste (or your favorite sweetener, to taste)
3-4 tablespoons coconut oil (or your vegan fat/oil of choice)
1/2 cup vanilla hemp or rice milk (or non-dairy milk of choice)
1 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly oil an 8×8-inch baking dish.
Pour the blueberries into the prepared baking dish.
In a mixing bowl, combine the dry ingredients with a whisk.
Combine the wet ingredients in a large measuring cup and pour into the dry mix.
Stir together to form a batter- if the batter appears too dry, add more a little more liquid one spoonful at a time. Add a tad more oil if you prefer more fat, as well.
Pour the batter- or drop by spoonfuls - onto the blueberries. Bake in the center of a pre-heated oven till the blueberries are bubbling and the top is firm and golden. At high altitude, this took about 30 minutes- start checking at 20 to 25 minutes if you are at lower altitude; and check the center with a wooden pick to make sure the batter is cooked through, if you need to.
This cobbler is best eaten warm- it’s more fragile than a cobbler baked with eggs, so it falls apart easily, though the taste is good. If you do save some of it for later, I suggest reheating it briefly, to warm it.
Makes four modest servings.
http://glutenfreegoddess.blogspot.com/2007/07/vegan-blueberry-cobbler.html
Brown Sugar Blueberry Muffins
Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper cups. If you are baking these above 5,000 feet elevation, up the temperature to 400 degrees F and keep an eye on them. Check for doneness after twenty minutes, though mine took thirty minutes with frozen blueberries.
Whisk together in a mixing bowl:
1 1/4 cups rice flour* see note
1/2 cup tapioca starch
1/2 cup buckwheat flour
1 1/4 cups (packed) organic light brown sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder- Featherweight by Hain is corn-free
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Add in and combine:
1/2 cup organic applesauce
2 tablespoons vanilla rice milk* see note
1/2 cup extra light olive oil
1 1/2 teaspoons good vanilla extract
Prepare and fold in your egg replacer - here’s my current favorite:
For two eggs:
1 tablespoon Energ-G Egg Replacer
3 tablespoons sparkling mineral water or club soda
1 tablespoon light olive oil
1 tiny pinch of xanthan gum
Whisk till frothy. Add to the batter and gently combine.
Cook’s Notes::
If the batter appears too dry, add more rice milk, one tablespoon at a time.
If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.
The batter should be moist but slightly thicker than wheat based muffin batter.
When the batter consistency looks good, gently stir in::
1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)
Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops.
Bake in the center of the o
Great dessert, easy to make using Flax & Company.