Gluten Free Foodie Heaven

Going Gluten Free? Here's What You Should Know...*

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 02 Mar 2015 22:30:00 +0000

We each must begin our gluten free journey by initially taking the time to thoroughly educate ourselves. By intentionally navigating the gluten free diet with good nutrition in mind, we find many benefits for improved health.

In recent years, the gluten free market has experienced significant growth. The good news is that those of us who are eating gluten free now have numerous options in the marketplace that did not exist previously. Pre-packed gluten free foods are a lifesaver for quick on-the-go meals and treats. But recent studies indicate that the health improvements that many people had initially hoped for when going on a gluten free diet, may not have materialized. Taking a look at the reasons why that may be the case, is certainly an important step to take in doing your due-diligence.

1. Are Gluten Free Foods More Nutritious Than Foods That Contain Gluten?

Take a quick trip through your supermarket shelves and you will find that most products labeled gluten free are anything but healthy. They are likely filled with sugar, refined flours, inferior oils, and other common allergens, or often inflammatory foods, such as corn and soy. And, as the gluten free market has grown to include name brand manufacturers, it is not uncommon to find high-fructose corn syrup, partially-hydrogenated oils, and artificial sweeteners, colors, and flavorings in many packaged gluten free foods!

Aside from the fact that these products don’t contain gluten, processed gluten free foods are rarely better for you than their gluten-filled counterparts.

2. Are GMO’s hiding in your gluten free foods?

GMO’s, or genetically modified organisms, are made by forcing genes from one species, such as bacteria, viruses, animals, or humans, into the DNA of a food crop or animal to introduce a new trait. There is now rising concern and some studies that have shown GMO’s in the American diet to be related to the increase in immune issues, faulty insulin regulation, changes to major organs and the gastrointestinal system. There has been a measurable increase since GMO’s were introduced into our diet (over the past 18 years) in the incidence of these and many other inflammatory illnesses.

The most common GMO offenders are: corn, soybeans, canola, cottonseed, sugar beets, Hawaiian papaya, papaya from China, and some zucchini and yellow squash. Certified organic products cannot knowingly contain GMO’s, so if you purchase the foods as organic, you are usually avoiding GMO’s.

Since most of us who are eating gluten free use corn (starch) and sometimes soy, especially in our flour blends, we need to consider finding gluten free products that do not contain corn and/or soy.

People switch to gluten free foods with good intentions, but the GMO’s hiding in many of these foods may inadvertently be making matters worse. Avoid GMO’s by buying products with the USDA organic seal or that have been verified by a third party, such as the non-GMO Project.
(www.InstituteForResponsibleTechnology.org)

3. What about the rice?**

In late 2012, Consumer Reports released their original report about the arsenic being found in rice. Sixty rice products and varieties were found to contain measurable levels of arsenic. Anyone who eats rice needs to be aware that they may be exposing themselves to inorganic arsenic, a known carcinogen.

But people who avoid gluten need to be especially alert because so many gluten-free products contain rice! One way that arsenic is released into the environment is through the use of pesticides. Therefore it’s in the soil and water. Rice tends to absorb more readily than many other plants. Of great concern is that regular exposure to small amounts of arsenic can increase the risk of bladder, lung, and skin cancer, as well as heart disease and type 2 diabetes. There is no federal limit for arsenic in rice or rice products. Consumer Reports has been calling on the FDA to set one. Organic rice takes up arsenic the same way conventional rice does, so one cannot rely or organic rice to have less arsenic. Children should rarely eat hot rice cereal or rice pasta. CR analysts found that those foods can have much more arsenic than initial reports showed.

In Summary...

That said, as you approach your gluten free lifestyle, consider focusing more on nutrient-dense real foods and also preparing your own from scratch. This is a good reason to use your gluten free cookbook! A nutrient-rich diet should be loaded with fresh vegetables and fruits, naturally-raised (grass-fed if possible) meats, pastured eggs and possibly dairy, as well as healthy fats such as olive oil, coconut oil, olives, avocados, and nuts and seeds as tolerated.

*Parts of this commentary were adapted from an article in the Natural Grocers/Vitamin Cottage newsletter by Heather Pratt, MNT, 2014.
Also reference Consumer Report’s article, January 2015: “The Truth About Gluten”.**Consumer Reports article, January 2015: “Arsenic in Your Rice: the Latest”.

A Cookie For All Seasons..made with almond meal!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 05 Sep 2014 00:14:00 +0000

By now, I am sure that most of you who are gluten sensitive or have been diagnosed celiac have discovered how unhealthy many gluten free baked goods are for you! They are just overflowing with high-glycemic, starchy goodness; actually not-so-good! However, I have been perfecting this basic almond meal cookie recipe (no flour!) for several months and I have found that you can use the basic cookie recipe and modify it to make just about any cookie.
See recipes below...

Basic Chocolate Chip Cookie Made with
Basic Almond Meal Cookie Recipe

The GREAT Almond Meal Cookie

This chewy and moist cookie provides a foundation for many others. What is great is that there is no flour of any kind, the cookie is also very low on the glycemic index, relatively low fat and high in protein. Here, I have suggested numerous popular cookie options, each based on my basic almond meal cookie recipe.

This one is a KEEPER!

Basic Recipe

1¼ cups almond meal (get at Trader Joes or grind your own)

½ t. baking powder

Pinch of salt

1/3 cup cane sugar

1 egg, beaten

3 T. coconut oil or butter, melted and cooled to room temperature

GF vanilla extract

Preheat oven to 375° F.

For whatever cookie rendition you are making, stir together the dry ingredients, then the wet ingredients. Combine both the dry and the wet ingredients together. Chill in the refrigerator for about 30 minutes or in the freezer for 15 minutes.

Chocolate-Chocolate Chip Cookie

Use a cookie scoop or make one inch balls by hand and place on an oiled cookie sheet or one that is lined with parchment paper. You may choose to flatten the cookies slightly with a fork if they are very thick. Bake for 8-10 minutes, until slightly golden around edges. Remove from oven and allow to cool. They will become more stable as they cool. Makes: About 16 medium-sized cookies.

Variations:

Chocolate chip cookie: add ½ cup nuts, 1/3 cup bittersweet chocolate chips, 2 T. flaxseed meal, and 1/3 cup GF oatmeal.

Chocolate-chocolate cookie: add ½ cup nuts, 1 T. expresso powder, 1/4 cup cocoa powder, 1/3 cup chocolate chips.

Oatmeal raisin cookie: add ½ cup pecans, 1/3 cup oatmeal, 1/3 cup raisins, replace the cane sugar with brown sugar, and use GF maple extract (optional) in place of vanilla.

Anise seed cookie: add 2 T. flaxseed, 1 T. toasted ground anise seed.

Peanut butter cookie: add 1/3 cup peanut butter in place of the coconut butter in the main recipe and 2 T. flaxseed and ¼ cup of oats.

Toasted Anise Cookie

Onion Rosemary Muffins

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 26 Nov 2013 20:18:00 +0000

A unique savory & wholesome muffin.
The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!

1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 egg
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced

Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture.

Heat oven to 350˚F. Oil an eight or twelve muffin pan.

Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix.

Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean.

Makes: Twelve small muffins or eight medium-sized muffins.

Notes: *Make the caramelized onions ahead of time.

From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...

Old Fashioned Country Biscuit

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 30 Oct 2013 23:17:00 +0000

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting

1/2 t. salt

4 t. baking powder

1/4 t. baking soda

2 T. butter, chilled and chopped into pieces

2 T. coconut oil, chilled

1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read thermometer.

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a

little extra sugar to the recipe and sprinkle extra sugar on top of the

biscuits just before baking.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Lemon & Buttermilk Meringue Pie

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 17 Jul 2013 23:11:00 +0000

Pie and coffee are the official fare when friends and neighbors in our small community get together to talk business, or just do some catching up.
The rich, tangy, homemade flavor of this pie wins it a blue ribbon every time, and for thrifty cooks, a pie recipe that uses both yolks and whites of the egg is always a bonus. Enjoy!

Filling

2 T. GF flour blend

2 cups buttermilk

4 T. unsalted butter, melted

1/2 cup cane sugar

6 egg yolks, beaten

2 lemons, 1 zested and both juiced

1 pre-baked 9 inch GF pie crust

Meringue

6 egg whites

½ t. cream of tartar

¾ cup of cane sugar

1 t. GF vanilla extract

Preheat oven to 325˚F.

Make the filling by sifted the flour into the buttermilk in a medium bowl and stir well until smooth. Bring water to simmer in the bottom of a double boiler and transfer the flour mixture to the top pan. Whisk in butter and sugar. Gradually whisk in the egg yolks. Cook, whisking constantly, until the custard begins to thicken, about ten minutes.

Remove from heat, whisk in the lemon zest and juice, and set aside to cool to room temperature. When the filling has cooled, pour it into the pre-baked pie shell and bake the pie until the custard is just set, for about fifteen to twenty five minutes. Remove from oven, turning the oven up to 350˚F. Transfer to a rack to cool.

While the pie cools, make the meringue* by beating the egg whites with the cream of tartar in a bowl until stiff peaks form. Gradually beat in the sugar until the meringue appears glossy. Beat in the vanilla. Generously spread the meringue in a swirl pattern over the top of the pie.

Bake the pie for ten minutes more or until the pie is cooked through and the meringue is slightly browned. Transfer the pie to a rack to cool for ten minutes, then move to refrigerator to cool further. Slice when pie is completely firm.

Makes: One nine inch pie.

Notes: *This is a lot of meringue. Ideally, you will only need about 3 egg whites for this (nine inch) pie topping. I would recommend whipping all six of the egg whites as directed and make meringue cookies (yes, you have a bonus cookie recipe included with the pie!)with what is leftover after topping the pie. Place the meringue cookie dollops on parchment that is placed on a cookie sheet, top with some sliced almonds and bake for 1½ hours at 200˚F. Cookies should be crunchy on the outside and chewy on the inside.

This recipe is taken from my second cookbook:

"The Farmer's Daughter Cooks Gluten Free: gluten free recipes that celebrate back to basics, wholesome and comfort foods."

To view a Youtube slide show "tour" of The Farmer's Daughter Cooks Gluten Free, click this link...

Spring Has Sprung...Healthy Spinach Bisque

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 28 Apr 2013 17:31:00 +0000

Leeks and spinach give this silky soup its vibrant green color... and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright Spring time soup!

¼ cup olive oil

1 medium onion, chopped

2 large leeks, white and pale green parts only, diced and cleaned

1 T. fresh thyme or 1 t. dried thyme

Salt to taste

Freshly-ground pepper, to taste

4-6 cups GF vegetable or chicken broth

3 cups organic potatoes*, diced

16 ounces spinach leaves, chopped

1/2 cup milk or milk substitute, optional

Garnishes: yogurt, sprigs of fresh herbs, chive blossoms

Sauté onion and leeks, in olive oil over medium-low heat for 15 minutes until wilted. Add thyme, salt and pepper and stir well. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes. Add spinach and simmer 3 more minutes.

Remove soup from heat and puree using a hand held immersion blender, or puree in batches in a blender or food processor. Return soup to stove and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if a thinner consistency is preferred. Garnish, if desired, and serve warm.

Makes: Six to eight servings.

Notes: *I always use organic potatoes. Produce that grows in the ground such as potatoes, are frequently more contaminated by agricultural chemicals.

This recipe is available in my newest gluten free cookbook: The Farmer's Daughter Cooks Gluten Free, which is available at www.celiacdiseaseinfo.org

"Healthy" Chocolate Candy "Bark"!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 08 Apr 2013 19:29:00 +0000

My recipe for healthy chocolate candy can easily be made gluten free and sugar free. Try different nuts, dried cherries, even cinnamon and chipotle spice!

Consuming a little chocolate and a little coconut oil daily has been shown to have many health benefits!

1 1/2 cup coconut oil
1/2 to 1/3 cup good quality cocoa powder
stevia or coconut sugar to sweeten
3/4 cup salted peanuts or other nuts of choice
a few teaspoons of caramel,
optional

Place chilled (this helps the chocolate to set up more quickly) nuts in the bottom of an 8 x 8 inch baking pan.

Melt oil over low heat in a small saucepan on the stove. Whisk in sweetener of choice until the sweetener is thoroughly dissolved. Pour the chocolate mixture over the nuts, making a thin layer in the bottom of the pan. Place pan in freezer to set up until firm, for approximately 30 minutes.

Remove from freezer and drizzle a small amount of the caramel (if using) over the chocolate with a spoon. Allow the caramel to harden a bit, then break up the now solid chocolate bark with a table knife and store in the refrigerator.

Makes: 2 cups of chocolate candy "bark".

This recipe is taken from my cookbook:
"The Farmer's Daughter Cooks Gluten Free"
which is available at various retail stores and at my website: www.celiacdiseaseinfo.org

Valentines... or anytime chocolate "salamis" as gifts or a special treat!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 08 Feb 2013 21:56:00 +0000

This is a festive fudge that is created by shaping the chocolate into a salami and dusting it with powdered sugar. The recipe was shared with me by an Italian friend who “skyped” this delightful recipe with a cooking partner in Italy.

Be creative with different variations, such as adding a little chili powder for a Mexican chocolate version, adding dried fruit, different liquors, and hazelnuts or macadamia nuts.**

8 ounces of good quality bittersweet chocolate

1 stick of unsalted butter, chopped into pieces

1 T. Dutch cocoa

14 ounce can sweetened condensed milk

2 t. GF vanilla extract

½ cup nuts of choice (I prefer pecans or black walnuts)

1 box Pamela’s gluten free shortbread cookies, broken into chunks*

Powdered sugar

Carefully melt the chocolate on medium temperature in the microwave at 30 second intervals or until melted and easy to stir. Add the butter and stir until smooth. Add the cocoa, condensed milk, and vanilla and continue to stir. Gently fold in the chunked cookies and allow to cool to room temperature.

Place cooking parchment on an oblong cookie sheet. Pour one half of the mixture onto the parchment and roll into a tube shape about 8 inches long by 3 inches in diameter, making certain to fold over the ends of the tube so that the mixture doesn’t ooze out the ends of the parchment

casing. Repeat with remaining mixture and twist the ends to secure the salamis.

Tightly encase the salamis in foil and place in the refrigerator for a few hours until firm. (You may choose to re-shape the salami as it chills and sets up, creating a more perfect “tube” shape.) Roll in powdered sugar for a “dusted” salami appearance.** Slice into ½ inch slices when serving.

Makes: Two 8 inch x 3 inch “salamis”.

Notes: *For a variation, use Pamela’s Peanut Butter cookies in place of the shortbread cookies.

**For a gift presentation, wrap the finished, sugar-dusted salami in a little waxed paper or baking parchment. Now wrap in festive paper or fabric, tying the ends with ribbon or raffia and attaching a gift tag. Keep in mind that this is fudge, so it should be kept chilled until ready to slice and serve.

This recipe is available in my second GF cookbook: The Farmer's Daughter Cooks Gluten Free". Go to www.celiacdiseaseinfo.org to purchase.

Mini Corn Dog Muffins...and more. Gluten Free Game Day Goodies!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 30 Jan 2013 21:29:00 +0000

These are just as cute as they can be…and a unique game day treat! Kid-friendly, too.

1 cup GF flour blend

1 cup organic polenta or organic corn meal*

3 t. baking powder

½ t. salt

3 T. agave syrup

2 eggs, beaten

1 cup low fat buttermilk

3 T. olive oil or unsalted butter

7 Hebrew National gluten free, reduced fat all beef franks, cut into 1 inch bites

Preheat oven to 375˚F.

Mix all ingredients together to make the cornbread batter. Do not over blend.

Spray a mini muffin tin with GF non-stick spray, and spoon a scant tablespoon of batter into each mini muffin cup. Do not overfill. You want to make sure that the hot dog will still be peeking out of the muffin center! Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes or until corn bread is golden brown. Empty the tin, then bake second batch to total 48 little muffin corn dogs.

Store leftovers in the refrigerator, and re-heat before serving.

Makes: Forty-eight mini muffin corn dogs.

*Obtain non-GMO corn products!

More Ideas:

Munch down some ground turkey slider sandwiches with my moist and yeasty
gluten free mini-buns, Southwest style pinwheel appetizers, spinach-artichoke
dip, and more.

More game day appetizers...

Snowball Cookies

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 18 Dec 2012 15:23:00 +0000

The secret ingredient in this cookie is ricotta cheese! This is a wonderful, slightly crunchy on the outside, moist and chewy on the inside cookie.

2 cups GF flour blend
1 t. baking powder
½ t. baking soda
Pinch of salt
½ cup butter (one stick)
1 cup sugar
1 egg
1 cup ricotta cheese
1 t. GF vanilla or maple extract

Glaze
1 cup powdered sugar, 2 T. milk
1cup coconut flakes for garnish

Heat oven to 350˚F. Coat 2 baking sheets with non-stick cooking spray or parchment.

Whisk flour, baking powder, baking soda and salt together until blended; set aside. Beat butter and sugar together until blended. Add egg, ricotta and vanilla and beat until combined.

Mix flour mixture into liquid mixture until blended. Chill dough for one hour, if desired.

With oiled hands, roll dough into rough one inch balls OR just scoop out portions with a teaspoon. Place onto cookie sheets two inches apart. Bake at 350˚F for 15 minutes or until lightly browned around the edges of cookies. Cool on a rack.

Glaze
Beat powdered sugar and milk until well blended. Dip tops of cookies into glaze and sprinkle with coconut. Set aside on waxed paper until glaze has hardened.

Makes: Three dozen cookies.

This recipe is available in my first cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking" www.celiacdiseaseinfo.org

Simple Cranberry-Orange Scones

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 27 Sep 2012 19:19:00 +0000

So simple, moist and full of flavor! A wonderful holiday meal accompaniment.

2 cups GF flour blend
1/3 cup coconut (or regular) sugar
1 T. grated orange (or lemon) peel (zest)
1 1/2 t. baking powder
1/2 t. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into chunks
1 cup buttermilk
1/2 cup dried or fresh cranberries
1/2 cup almond slivers, optional

Preheat oven to 425˚F.

In a medium bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt. Cut in the butter with a pastry blender, until the mixture looks like fine crumbs.

Stir in the buttermilk just until the dough pulls away from the sides of the bowl. Fold in the cranberries and almonds, if using.

Drop dough by 1/3 cups onto a greased cookie sheet.

Bake for 12-15 minutes or until light brown. Immediately remove scones from the cookie sheet.

Serve warm.

Makes: Ten scones.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free".

To view a slide show "tour" of The Farmer's Daughter Cooks Gluten Free,
click this link...

Autumn Pumpkin Dip

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sat, 08 Sep 2012 20:39:00 +0000

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my ginger cookie recipe in this blog.

8 ounce package LF cream cheese, room temperature

1 cup GF powdered sugar (or substitute stevia to taste)

15 ounce can pumpkin (or less)

1 T. ground cinnamon

1 T. pumpkin pie spice
1/2 t. ground ginger

1 T. Grand Marnier, optional
1 cup plain non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon.

Serve on a platter with apples and gluten free ginger snaps*; Enjoy!

Makes: About four cups of dip.

Notes: *Mi-del Ginger Snaps are also great if you don't have time to bake a cookie.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Pork Carnitas Tacos with Tomatillo Salsa

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 07 Sep 2012 22:26:00 +0000

What do you do with tomatillos, or those ugly little green tomato-looking things with husks on them? You make a wonderful tart and savory green salsa that is great with pork carnitas.

This is classic Mexican food at its best. And also my favorite go-to taco recipe. Enjoy!

Carnitas

2 1/2 pound organic pork shoulder, cut into chunks

3 t. dried oregano

2 t. fresh ground pepper

1 t. sea salt

1 t. ground cumin

1 onion, cut into chunks

3 whole garlic cloves

Juice of three limes

12-16 GF, organic corn tortillas

2 ripe avocados, sliced

Fresh cilantro

Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom of a slow cooker. Toss the onion and garlic on top of the pork. Squeeze the lime juice over the top.

Slow cook about 8 hours until meat is falling apart. Drain the meat and shred the pork with a fork.

Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro and cabbage.

Tomatillo Salsa

1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)

1/2 cup onion

1 large clove garlic, optional

1 cup cilantro leaves, loosely packed

1 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Lamb Shank and Bacon Stew with Root Vegetables

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 19 Aug 2012 20:34:00 +0000

My favorite hearty lamb stew with rich, earthy flavors is made in the crock pot. The perfect dish for a cool Fall or Winter day!

½ pound of bacon

2 lamb shanks

2 T. GF flour

1-2 large onions, thinly sliced

2 t. garlic, mashed

1 t.salt

½ t. pepper

Root veggies options

6 red potatoes, chopped

2 turnips, chopped

2 beets, chopped

4 carrots, slices

2 parsnips, chopped

1 T. fresh thyme or 1 t. dried thyme

2 cups GF broth

1 cup semi dry red or blush wine*

4 t. GF soy sauce or 3 T. Braggs Liquid Aminos

½ pound mushrooms, chopped (optional)

4 T. fresh parsley, minced (as garnish)

Fry the bacon until almost crisp. Drain off all but around 3 T. grease and set aside the bacon. Dust the shanks with the 2 T. flour, saute the shanks in the remaining grease, browning on all sides. Place the shanks in the bottom of the warm crock pot with the bacon.

Saute the garlic in the remaining fat. Remove and set aside. Saute the onions in the remaining bacon grease until brown and caramelized. Add the garlic and onions to the crock pot with the lamb. Add salt and pepper.

Now add the chopped root vegetables and thyme to crock pot. Mix together the liquid ingredients and pour over the top of the crock pot ingredients. Let the crock pot simmer on low for 8-10 hours, or until the meat falls from the bone. The last hour you may choose to remove the bones, throw in the mushrooms and adjust seasonings.

Garnish with parsley and serve in crocks or bowls with GF bread or baguettes.

Makes: Ten servings.

*Notes: I used our home made cranberry wine, which was a semi dry, amber-colored wine.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Artichoke-Olive Tapenade or Pesto

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 16 Aug 2012 00:20:00 +0000

Very tasty multi-use tapenade with an earthy Mediterranean flair.

6.5 ounce jar marinated artichoke hearts, drained and chopped*

3 ripe tomatoes, chopped (or ½ cup sundried tomatoes)

2 T. red onion, chopped

6 ounce can pitted black olives, chopped

2-3 t. chopped garlic

½ cup roasted red peppers, chopped (optional)

2 T. olive oil, optional

Salt & pepper to taste

2 T. (or more) fresh basil, chopped

Fresh grated Parmesan, optional

In medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, red peppers if using, olive oil, salt and pepper and basil.

As a spread, serve chilled, or at room temperature with GF crackers or rice chips. Spread on toasted GF muffins or bread as a brochette.

As a pasta sauce, serve over warm pasta, then grate fresh Parmesan over the dish.

Notes: *Use Costco’s giant jar for best value if making a large amount of this recipe.

Makes: Approximately two cups of spread.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

No Bake Country Fruit Tart

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 12 Aug 2012 01:02:00 +0000

An incredibly simple, low sugar, low carb tart that requires no baking. Any fruit may be used, but I made use of the summer harvest from our large peach tree.

Crust

1 cup raw pecans or almonds, finely ground

1 cup almond meal
3/4 cup pitted dates, ground

4-5 cups of thinly sliced peaches

12 ounce jar of good quality peach or apricot preserves
2 T. sugar
2 T. Amaretto liquor, optional

Mix the ground nuts, almond meal, and dates together. Spray GF baking spray onto an 8-9 inch tart or spring form pan. Press the crust mixture into the bottom of the pan and one inch up the sides to create a uniform crust. Place in the refrigerator while preparing filling and glaze.

When ready to fill the pie, arrange and overlap the sliced peaches into the crust, overfilling it slightly.

Stir the preserves in a small pan over medium heat until melted. Stir in the sugar until it dissolves and the mixture makes sticky strings that fall from the spoon. (225 degrees on a candy thermometer). If using the liquor, add it in at the very end of the cooking. Pour the warm glaze over the peaches, allowing it to drizzle down between the crevices of the fruit.

Refrigerate the tart for 1-2 hours.

Serve with whipped cream or ice cream.

Makes: Eight slices.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free". It is available at:

http://www.celiacdiseaseinfo.org.

Coconut Custard Ice Cream

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 15 Jul 2012 21:06:00 +0000

The richest coconut ice cream you will ever taste! This is rendered very smooth and creamy by adding egg yolks.

1 cup unsweetened dried grated coconut

1 13 ounce can reduced fat orgnaic evaporated milk

1 13 ounce can reduced fat unsweetened coconut milk *

1 can or plastic squeeze bottle of coconut cream**

Agave syrup or sugar to taste

6 egg yolks

2 T. dark rum, optional

Toast the coconut for about ten minutes or until golden in a pan on the stove or in the oven. Set aside.

Heat the evaporated milk, coconut milk, coconut cream, and agave syrup or sugar in a medium saucepan on the stove until it simmers. (You won’t need much sugar because the coconut cream is very high in sugar.) Do not boil. While this mixture is heating, mix up the egg yolks in a separate bowl. Take 2 cups of the simmering mixture out of the saucepan and add it into the egg yolks, whisking quickly. Now, incorporate the egg yolk-milk mixture back into the simmering milks in the saucepan and bring to a simmer once again or until the back of a metal spoon is coated by the thickened custard. Remove from stove and mix in the rum, if using.

Chill mixture in your refrigerator for at least an hour or two. Pour into ice cream freezer and freeze. Half way through the freezing, add in the toasted coconut.

Makes: Approximately one quart of ice cream.

Notes: *I use Trader Joe’s. ** Found in your grocery’s liquor dept.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

Kale Fritters with Smoked Paprika Aioli

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 01 Jun 2012 22:08:00 +0000

Not too sure about kale? Never had the stuff? Myself, I am HOOKED.

Last Spring we grew our own kale from April thru June and this year, we chose to join our Community Supported Agriculture program, by participating in our local Whipstone Farms
produce share program from May until October. The local, organic kale that they supply us with (among other produce) has been fresh and wonderful. Working with Whipstone has been a very wise decision,too, when one factors in our rather challenged well.

In this recipe, healthy, gluten free kale fritters with sweet potato and bacon create a tasty breakfast, lunch or dinner offering... or a main dish with a salad for a vegan.

One of the best uses of kale that I have found...

3-4 cups of kale, ribbed and chiffonaded (finely shredded)*

2 medium sweet potatoes, peeled, baked and mashed

2 eggs, beaten

½ cup plain Greek yogurt

½ cup low fat GF mayonnaise

¼ cup GF flour blend or cornmeal

½ cup Parmigiano Reggiano cheese, grated

6 slices of bacon, fried and coarsely chopped

¼ cup green onions, sliced (green part only)

Cayenne, salt and pepper to taste

¼ cup olive oil (or less) for frying

Toss all the ingredients together until well mixed. Spoon large scoops into a saute pan and fry until crisp, but not burned; about 5 minutes per side.

Notes: *You may prefer to saute' the kale for a couple of minutes in some of the bacon grease, before folding into the remaining ingredients. You can purchase the kale in a bag and already shredded.

Smoked Paprika Aioli

Aioli is a fancy word for mayonnaise; in this case seasoned with smoked paprika.

2 large cloves garlic, smashed
½ cup mayonnaise
1-2 T. extra-virgin olive oil
1 t. smoked paprika
1 t. fresh lemon juice, more to taste
Salt and black pepper

Put the garlic in a small saucepan and sauté with a little olive oil. Allow to cool. Whirl the garlic in a small food processor with the remaining ingredients and serve with the fritters.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free", go to: http://www.celiacdiseaseinfo.org

My Best Baked Herb Crumb Chicken

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 01 Jun 2012 21:52:00 +0000

I have to admit that taking a picture of chicken legs was probably one of the most difficult things that I have ever photographed. No way does the picture do these drumsticks justice!

That said, keep an open mind here.

Whether it's with summer barbeques and picnics or when a cold winter day dictates having comfort food, this recipe is one of my favorites. Chicken is always the star for me. I am a self-professed "chick-a-holic".

And when I think of baked chicken, this is my favorite recipe from over the years. Nutty, yummy, low carb baked chicken breading that is crunchy, savory...with an herb-packed punch!

Adapted GF from Nancy W. in Banning, Ca, and her 1980’s recipe. Based on an herb-crusted baked chicken served at Whole Earth Restaurant in Santa Cruz, Ca.

3 pounds of chicken thighs or drumsticks

¾ cup of buttermilk or ½ cup fresh squeezed lemon tossed with ¼ cup olive oil

1 T. salt

1 cup almond meal*

1 cup GF bread crumbs**

½ cup organic corn meal

½ cup Parmesan, grated

1 T. smoked paprika, 1 t. garlic powder, 1 t. onion powder, ½ t. sea salt (optional), 2 t. dried thyme, 2 t. dried rosemary,

Soak chicken pieces in the buttermilk-salt or lemon-olive oil-salt mixture for several hours or over night. Toss the crumb coating ingredients and spices together and refrigerate until ready to prepare chicken.

Preheat oven to 325˚F. When ready to bake, pull the chicken from the liquid marinade, and dip chicken into the crumb mixture and coat well. Bake on an oiled cookie sheet for an hour or until meat near the bone is no longer pink.

Makes: 4-6 servings.

Notes: *Ground almond meal is available and inexpensive at Trader Joe’s markets. **Make your bread baking “rejects” into crumbs and place in the freezer and save for breading for dishes like this.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Sugar Free, Gluten Free Chocolate Trifle

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 30 May 2012 22:42:00 +0000

This is a very tasty and satisfying trifle...and the stunner is that it is gluten free and sugar free!

If sugar is not an issue for you, use regular chocolate ice cream topping instead of sugar free. The malitol is sugar free-gluten free, but can cause an upset stomach in many people. The use of Greek yogurt folded into the whipping cream (optional) helps to reduce the lactose sugar in the dish. The bean cake is a much lower carb option, and the whipped cream and yogurt are sweetened with stevia.

1 recipe sugar free chocolate bean cake
http://glutenfreefoodieheaven.blogspot.com/2010/06/flourless-low-sugar-chocolate-bean-cake.html (from this blog), baked, cooled, and cut into 1 inch cubes

1 cup toasted almond slivers, reserving a small amount for garnish

2-12 ounce jars Smucker’s sugar free hot fudge sauce or regular hot fudge sauce (this is the quick version!) OR prepared chocolate pudding from a mix

1 pint whipping cream, whipped

1 cup zero fat or low fat plain Greek yogurt (optional)

French vanilla stevia or regular stevia for sweetening the cream/yogurt.

Garnish: toasted almond slivers, ½ cup drained maraschino cherries, chopped, and bittersweet chocolate shavings.

Bake the cake and place ½ of the cake cubes in the bottom of the trifle dish. Cover with 1 jar of the hot fudge sauce (or 1/2 of the pudding if using), ½ the toasted almonds, ½ the maraschino cherries, and the whipped cream folded together with the yogurt. Repeat another layer with the bean cake and the other ingredients, finishing with the cream-yogurt mixture and garnishes.

Allow to set up for at least 4 hours before serving.

Makes: 15-20 servings.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

Broccoli "Salad"

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 11 May 2012 22:39:00 +0000

A healthy, crunchy, and colorful salad/slaw option. Great for a summer picnic!

3 T. cider vinegar

1-2 T. agave syrup or 1-2 t. powdered stevia natural sweetener*

½ cup low fat mayonnaise or Greek yogurt, or a mixture of both

4-8 slices of bacon, fried until crisp and chopped

1 10 ounce package “broccoli slaw”

¼ cup red onion, chopped

½ cup dried berries**

¾ cup sunflower seeds, toasted

Whisk together the first three ingredients in a medium-sized bowl. Toss the slaw, onion and dried berries/fruit* with the dressing ingredients in the same bowl. Refrigerate for two hours or more.

When ready to serve, toss with the bacon and sunflower seeds.

Serves: Four

Notes: *Refined sugar may be substituted.
**I used Trader Joe’s Super Cranberry and Pomegranate Blend (with cherries, currants, pomegranates and raspberries) for a lower sugar option. Raisins may also be used.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

Grapefruit Olive Oil Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 28 Feb 2012 16:25:00 +0000

Now this recipe really intrigued me…so I made it with some slight modifications. Again, I am finding that I need to be more aware of the very high glycemic index of many gf foods.

Tangy, tart, moist, gluten free and dairy free!

(Adapted from http://www.wheatfreemeatfree.com via A Good Appetite by Melissa Clark and original recipe from http://smittenkitchen.com/2011/02/blood-orange-olive-oil-cake/)

1-2 grapefruit/s
1/2 cup agave syrup
1/2 cup sugar free Blue Diamond almond milk (or other non-dairy milk)
3 large eggs
1/2 cup extra virgin olive oil or 1/4 cup olive oil + 1/4 cup coconut oil
1/3 cup grapefruit juice
1/2 cup millet flour
1/2 cup brown rice or quinoa flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

Preheat oven to 350ºF.

Zest one of the grapefruit (I used a microplane) and stir the zest into the agave, allowing it to steep to infuse the syrup.

Juice one of the zested grapefruit to yield 1/3 cup of juice. Mix the juice with the milk and add to the grapefruit zest-infused honey, mixing with a whisk. Mix in eggs and oils.

Sift and whisk the flours, baking powder and soda and salt together in a separate bowl.

Add the dry ingredients to the wet, gradually stirring, until there aren’t any lumps left and the batter has thickened.Pour batter into a 9-inch square pan lined with parchment paper or an oiled 9 inch springform pan or a bundt and bake for 45 minutes or until golden brown. Remove from oven and cool to room temperature on a wire rack.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free", go to: http://www.celiacdiseaseinfo.org

Thai Chicken Lime-Coconut Curry Soup...low glycemic and good for you!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 22 Feb 2012 20:14:00 +0000

Recently, I have become more aware of the very high glycemic index of many of the gluten free foods that we routinely prepare and purchase while being required to stay on the gluten free diet.

With type II diabetes in my family, and now finding myself heading in that same direction, I have had to take a long, hard look at what I am eating and also, what I am suggesting to other celiacs in the form of my recipes. Statistics are showing us that now diabetes has become epidemic even among children in this country. A very high glycemic gluten free diet may be adding to the problem for celiac children.

So, in an attempt to "change my ways", from this point forward I will be posting recipes to my blog that are very low glycemic and wholesome....but still as tasty as possible! This soup is to fabulous...and also great for a head cold!

Here goes...

Thai Chicken Lime-Coconut
Curry Soup

Aromatic and satisfying with Thai flavors. The sweet potato adds a natural sweetness and reduces the need for barely any sugar in this recipe.

4 cups chicken stock

5 garlic cloves, roughly chopped

2 ½ T. fresh ginger, roughly chopped

1 T. green curry paste

2 t. coriander seed

1 t. cumin

½ t. peppercorns

¾ cup cilantro leaves and stems

8-12 ounces lite coconut milk

¾ cup shallots, sliced

1 cup mushrooms, sliced

1 carrot, peeled and shredded

½ sweet potato, peeled and thinly sliced

1 boneless chicken breast, thinly sliced

1 T. fish sauce

2 T. lime juice, freshly squeezed

1-2 T. agave syrup or a smaller amount of a sugar substitute, such as stevia

1 jalapeno, thinly sliced and seeded

Garnish: ½ cup minced cilantro, and ½ cup coconut flakes.

In a pot on the stove, heat the first eight ingredients through cilantro. Bring to boil and simmer on low for 25 minutes. Now strain broth over a bowl using a fine mesh strainer. Return broth to pot and add coconut milk, the vegetables and chicken. Cook for about 7 minutes, or until the chicken is cooked through.

In a small bowl, combine the fish sauce, lime juice, sweetener, and jalapeno. Stir and add mixture to the soup. Garnish and serve hot.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show
"tour" of the cookbook, click this link:

http://www.youtube.com/watch?v=zYVft_duuSo

Game Day Gluten Free Appetizers Galore!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 25 Jan 2012 15:48:00 +0000

Munch down some ground turkey slider sandwiches with moist and yeasty gluten free mini-buns,Southwest style pinwheel appetizers, spinach-artichoke dip, classic crunchy potato wedges and onion rings with spicy dipping sauce...yum!

Or just make a crockpot of turkey chili with a Mexican twist...

Party slider sandwiches,best-thing-since-sliced-bread, pinwheel appetizers, artichoke dip, turkey chili crunch, fried potato wedges, onion rings with dipping sauce

Celiac Disease and Author's Cookbook Information

And the winner is.....drum roll please!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 23 Jan 2012 22:01:00 +0000

Theresa Gates

Congratulations to Theresa Gates! Theresa is the winner of the drawing for my free cookbook !

Theresa hails from Eagle River, Alaska and her name was selected by my assistant, Topper, (see more on Topper below*) out of the voter submissions on my new cookbook cover and title vs. the existing one. A personally autographed edition of my 160 page gluten free/wheat free cookbook goes out to her this week! Theresa is a housewife and she is not alone in being the only member of her family with celiac. Her daughter and son have celiac disease as well.

This week, the new title and cover will become available at my website right along side the older cover and title: “Delicious!The very best if gluten free and wheat free cooking”, so watch for it!

While Theresa’s personal favorite in the voting was my previous cookbook cover, the majority of voters chose the new vintage-looking cookbook cover and title: “The Farmer’s Daughter Cooks Gluten Free.”

Topper about to choose a name from the bowl
of contest submissions.

Thanks again to everyone who took the time to send me their thoughts and input on the new cover and title. Your feedback was very much appreciated!

*And a special thanks to Topper, my lab, for carefully picking Theresa’s name from the batch of names for the drawing. She did good (GOOD dog!) and received a Three Dog Bakery gluten free carob “Oreo” cookie for doing her job as my personal assistant!

Note: the cookbooks are shown on the posting at this blog dated January 5th, 2012. My cookbook is available both at my website and blog. Links are below...

http://www.celacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-