tag:blogger.com,1999:blog-30180860350699996422011-11-27T16:50:24.401-08:00Gluten-Free Casein-Free recipes for people with intolerances to gluten and dairy productsJessicanoreply@blogger.comBlogger571100tag:blogger.com,1999:blog-3018086035069999642.post-76910063408384762007-08-31T14:42:00.000-07:002007-08-31T17:58:25.071-07:00

Welcome to the GFCF cookbook website! These are special recipes for people who want to avoid gluten and milk products (or casein). Please be advised that some of the recipes may contain other allergens such as eggs, nuts or soy. In many cases, these can be substituted or even omitted.Being a person who loves to cook and bake -- and, of course, eating has always been one of my favorite pastimes! -

Jessicanoreply@blogger.com2tag:blogger.com,1999:blog-3018086035069999642.post-79196049663526348952007-08-30T14:55:00.000-07:002007-08-31T14:56:26.623-07:00

In place of butter, I like to use non-hydrogenated, all natural shortening. These are made with a blend of oils, like olive or palm oil. In my recipes I recommend Earth Balance shortening, because that is the brand I always use; however, there may be other brands that work as well. Earth Balance makes a series of different shortenings, like "Butter Flavored" or "Soy Garden", but they all seem to

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-15706910181253901612007-08-29T15:28:00.000-07:002008-12-11T01:14:29.791-08:00

CRUST:1/2 cup brown rice flour1/8 cup (2 tablespoons) cornstarch1/2 teaspoon xanthan gum4 tablespoons Earth Balance shortening or buttery-flavored spread1/8 cup (2 tablespoons) dark brown sugar, packedFILLING:3 eggs3 tablespoons cornstarch1 1/4 teaspoons baking powder4 1/2 tablespoons fresh squeezed lemon juicegrated zest of 1 1/2 lemons3/4 cup granulated (white) sugarPowdered sugar, to sprinkle

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-73880534970297102632007-08-29T13:20:00.000-07:002007-08-31T14:57:11.839-07:00

1 1/3 cup tapioca flour2/3 cup brown rice flourDash of salt½ cup (1 stick) Earth Balance shortening OR buttery flavored spread (dairy free)1 tablespoon pure maple syrup4 eggs, (separated)1 ½ cups plain, unsweetened soy milk (be sure it´s gluten and casein free)4 teaspoons baking powderSift together the tapioca flour, brown rice flour and salt; put in a bowl and set aside. In a medium saucepan,

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-81554418811600155722007-08-26T14:03:00.000-07:002007-08-28T18:19:50.797-07:00

(TIP: Good as a midsummer salad, when the ingredients are fresh)SALAD1 medium bag mesclun or mixed lettuce1 medium red, orange, or yellow bell pepper, or a mixture of each6 radishes1 medium avocado1 ear of fresh, raw, sweet (white) corn2 teaspoons fresh chopped basilDRESSING3 tablespoons high lignan flax oil1 tablespoon apple cider vinegar1/2 -1 clove pressed garlic (to taste)1 ½ teaspoons Dijon

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-34029108083093758172007-08-25T16:12:00.000-07:002007-08-28T18:21:47.096-07:00

2/3 cup cooked cold brown rice4 carrots, peeled and chopped1/2 red bell pepper, finely chopped2 tablespoons raisins1/4 cup toasted cashews (unsalted), chopped3 tablespoons fresh squeezed lemon juice6 tablespoons extra- virgin olive oilsalt and fresh ground pepper to taste3 tablespoons Italian (flat leafed) parsley, choppedIn a medium bowl, combine the brown rice with the carrots, pepper, raisins

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-31316011757781210752007-08-25T15:22:00.000-07:002007-08-28T18:06:00.784-07:00

2/3 cup rice flour (brown or white)1/3 cup tapioca flour2 teaspoons baking powder¼ teaspoon salt1 egg1 tablespoon pure maple syrup1 cup rice milk (be sure it´s gluten free)¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)2 tablespoons melted Earth Balance shortening½ cup blueberries (small ones work best)Combine all the dry ingredients and mix well. In a separate bowl,

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-28888043642711123272007-08-25T15:19:00.000-07:002007-08-28T18:07:28.650-07:00

¼ cup + 2 tablespoons rice flour (brown or white)½ cup + 2 tablespoons buckwheat flour¼ teaspoon baking powder¼ teaspoon salt½ teaspoon baking soda1 teaspoon molasses1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)1 tablespoon fresh squeezed lemon juice1 tablespoon melted Earth Balance

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-40568862789580550212007-08-25T15:14:00.000-07:002007-08-28T18:10:14.358-07:00

1 cup brown rice flour6 tablespoons quinoa flour1 cup + 2 tablespoons cornstarch1 teaspoon xanthan gum1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon salt½ teaspoon cinnamon1 cup (2 sticks) Earth Balance shortening½ teaspoon pure vanilla extract1 cup raw demerarra sugar¼ cup maple sugar2 eggs1 cup buckwheat flakes1 cup unsweetened, shredded coconutCombine the flours, cornstarch, xanthan

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-79700058788892494882007-08-25T15:09:00.000-07:002007-08-28T18:11:27.458-07:00

2 Belgian endives, washed and cut in half lengthwise (cut a bit off the bottom stalk)2 tablespoons extra virgin olive oilSalt and fresh ground pepper to tastePinch of raw sugar and cinnamon to taste1 ½ tablespoons balsamic vinegarHeat olive in a skillet over the stove. Add the endive, skin side down, and cook over medium-high heat until golden brown. Turn over, and sprinkle with salt, pepper, and

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-44003519413182124922007-08-25T14:28:00.000-07:002007-08-28T18:13:14.948-07:00

1 large onion, chopped5 medium cloves garlic, minced¼ cup high quality, extra virgin olive oil1-1 ½ lbs. ground meat: (a mix of beef and pork)1 tablespoon balsamic vinegar1/8 teaspoon dried oregano1/8 teaspoon dried basil1/8 teaspoon dried, crushed rosemaryFresh grated black pepper to taste3 cups potatoes, peeled and chopped in 1 ½ inch pieces1½ cups carrots, peeled, halved lengthwise and sliced3

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-1201340448445350792007-08-25T14:19:00.000-07:002007-08-28T18:15:38.148-07:00

1 ½ cups brown rice flour½ cup buckwheat flour½ cup teff flour (I use light)½ cup cornstarch1 cup medium grain, yellow cornmeal4 teaspoons xanthan gum1 teaspoon baking soda1 teaspoon salt½ cup raisins2/3 cup chopped walnuts1 ½ cups rice milk (be sure it´s gluten free)½ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)2 tablespoons fresh squeezed lemon juice½ cup dark

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-58456521132221470322007-08-25T14:15:00.000-07:002007-08-28T18:16:50.063-07:00

1/3 cup rice flour (brown or white)1/3 cup amaranth flour1/3 cup almond flour2 tablespoons cornstarch½ teaspoon xanthan gum½ teaspoon baking powder¼ teaspoon saltFresh grated nutmeg to taste (approximately 1/8 teaspoon)½ teaspoon baking soda¼ teaspoon ground cinnamon¼ generous teaspoon fresh grated orange zest (optional)2 medium-sized ripe bananas, mashed2 tablespoons + 2 teaspoons safflower or

Jessicanoreply@blogger.com1tag:blogger.com,1999:blog-3018086035069999642.post-16119881341433867852007-08-25T14:11:00.000-07:002007-08-28T18:17:20.643-07:00

1 cup white rice flour (brown is also okay)½ cup soy flour¼ cup tapioca flour¼ cup cornstarch2 teaspoons xanthan gum3 teaspoons baking powder½ teaspoon salt½ cup whole, raw demerarra sugar1 teaspoon finely grated lemon zest2 eggs1 cup rice milk (be sure it´s gluten free)1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)¼ cup (4 tablespoons) melted Earth Balance

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-17735317559872763612007-08-25T14:08:00.000-07:002007-08-28T18:18:07.918-07:00

1 medium eggplant2 tablespoons all natural tahini (sesame paste)Approximately 2 medium cloves garlic, finely minced (to taste)1 ½ tablespoons fresh squeezed lemon juice2 teaspoons filtered water2 tablespoons Italian (flat leafed) parsley, chopped¼ teaspoon tamari soy sauce (wheat free)Fresh ground pepper to tasteLay the eggplant on a tray covered with aluminum foil, and roast in a pre-heated 400

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-86044092692185608612007-08-25T13:09:00.000-07:002007-08-28T18:23:47.572-07:00

1 cup brown rice flour3/4 cup tapioca flour1/2 cup soy flour1/4 cup amaranth flour2 1/2 teaspoons xanthan gum1/2 cup plain, lightly sweetened soy milk (be sure it's gluten and casein free)4 tablespoons Earth Balance buttery flavored spread (plus more to coat top)1/2 teaspoon salt2 tablespoons + 1 teaspoon sugar (if you use unsweetened soy milk, add a little extra sugar)1 package yeast (gluten

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-73544556036267126042007-08-25T08:10:00.000-07:002007-08-28T18:20:39.177-07:00

3 medium tomatoes3 medium cloves garlic, pressedSalt, fresh ground pepperExtra virgin olive oilItalian seasoning, Herbes de Provence, or other herbs- (one or more of the following: rosemary, thyme, basil, oregano, sage or tarragon).Wash the tomatoes, cut the tops off, and cut each tomato (widthwise) in half. Lay the tomatoes on a baking tray with non-stick paper. Sprinkle the tomatoes with salt

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-77491399048906886342007-08-24T16:10:00.000-07:002007-08-28T18:22:35.473-07:00

2 bananas (not over or under ripe)1 large, sweet red apple 1/2 cup unsweetened shredded coconut1/2 cup raw, unsalted cashews, chopped1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)1 1/2 tablespoons apple cider vinegar1/4 cup freshly squeezed orange juiceIn a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-66417810061609383612007-08-24T15:18:00.000-07:002007-08-28T18:07:43.238-07:00

COOKIE:2/3 cup + 2 tablespoons tapioca flour2/3 cup chickpea (garbanzo bean) flour2/3 cup cornstarch1 ½ teaspoons xanthan gum½ cup unsweetened, high-quality cocoa powder (be sure it´s gluten free)1/8 teaspoon baking soda1 cup (2 sticks) Earth Balance Buttery spread (dairy free)½ cup + 2 tablespoons powdered sugar ½ cup granulated (white) sugar1 teaspoon pure vanilla extractFILLING:Approximately 1

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-22275986668654407632007-08-24T14:29:00.000-07:002007-08-28T18:12:58.101-07:00

4 skinless, boneless chicken breastsFresh squeezed lemon juice, to tasteSalt, fresh ground pepper and thyme (dried) to taste5 tablespoons extra virgin olive oil2 medium yellow onions, minced2 whole garlic cloves, peeled5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)2 bay leaves½ cup dry white wine½ cup (heaping)

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-61132127197064100282007-08-24T14:18:00.000-07:002007-08-28T18:15:59.908-07:00

¾ cup rice flour (brown or white)¾ cup medium grained, yellow cornmeal¼ cup soy flour1 heaping teaspoon baking powder1 teaspoon salt2 eggs¼ cup pure maple syrup¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)4 tablespoons melted Earth Balance shorteningIn a

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-16903993304934866722007-08-24T14:10:00.000-07:002007-08-28T18:17:35.229-07:00

¾ cup brown rice flour½ cup tapioca flour¼ cup almond flour1 ½ teaspoons xanthan gum2 ¼ teaspoons baking powder¼ teaspoon salt 1 ½ teaspoons cinnamon½ teaspoon ground nutmeg2 eggs¼ cup plus 2 tablespoons canola or safflower oil¼ cup fresh squeezed orange juice½ cup whole, raw demerarra sugar1 ½ cups coarsely grated carrot1/3 cup raisins½ cup walnuts, roasted and choppedIn a medium bowl, combine

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-67430272763875168242007-08-22T16:17:00.000-07:002007-08-28T18:21:27.231-07:00

3-4 Belgium endives, depending on size2 carrots4 medium oranges3 tablespoons alfalfa sproutsDRESSING1 tablespoon fresh squeezed orange juice2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)1 tablespoon walnut oil1 teaspoons honey (or to taste)salt and pepper to taste Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-62790945821500532162007-08-21T15:12:00.000-07:002007-08-28T18:10:34.612-07:00

(modified from the Scharffenberger Website) 1/8 cup chickpea (garbanzo bean) flour1/8 cup tapioca flour¼ teaspoon xanthan gum4 squares (8 ounces) Scharffenberger 70% bittersweet chocolate, chopped into pieces6 tablespoons Earth Balance shortening ¼ teaspoon salt½ teaspoon pure vanilla extract½ cup + 1 tablespoon granulated (white) sugar2 large eggs½ cup walnuts, choppedPre-heat oven to 325

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-67802253904525169642007-08-20T15:22:00.000-07:002007-08-28T18:06:19.589-07:00

PANCAKE:3 eggs½ cup white rice flour½ (scant) teaspoon salt½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)2 tablespoons Earth Balance melted shorteningAPPLE FILLING:2 tablespoons Earth Balance shortening2 Granny Smith apples, peeled and sliced2 tablespoons pure maple sugar½ teaspoon cinnamonWhisk eggs until blended. In a small bowl, combine rice flour with salt and mix

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-91975775044204137922007-08-19T15:23:00.000-07:002007-08-28T18:05:39.540-07:00

3 cups finely diced, peeled raw potatoes (cut about ¼ inch thick)1 tablespoon + 1 teaspoon grated onion½ (heaping) teaspoon saltDried thyme and fresh grated black pepper, to taste2 tablespoons Italian (flat leafed) parsley, chopped3 tablespoons vegetable oil (for frying)In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-65258898070064743602007-08-19T15:04:00.000-07:002007-08-28T18:12:41.536-07:00

FOR THIS RECIPE, YOU WILL NEED 12 GLUTEN-FREE TACO SHELLS SAUCE:1 medium onion, chopped2 tablespoons vegetable oil3 ½ cups tomato puree 2 cloves garlic, pressed4 tablespoons chili powder (more or less)¼ teaspoon (heaping) dried oregano1/8 teaspoon ground cumin1 teaspoon saltHeat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-42917365712033597052007-08-19T14:16:00.000-07:002007-08-28T18:16:35.833-07:00

1 cup brown rice flour½ cup amaranth flour½ cup tapioca flour2 teaspoons xanthan gum2 teaspoons baking powderGrated zest of 2 medium oranges2/3 cup chopped walnuts (optional)2 eggs4 tablespoons safflower or canola oil2/3 cup rice milk (be sure it´s gluten and casein free)2/3 cup pure maple syrup3 tablespoons finely chopped dried, sweetened cranberryCombine the flours, xanthan gum, baking powder,

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-67925056759363892102007-08-19T14:07:00.000-07:002007-08-28T18:18:26.495-07:00

1 cup cooked chickpeas (canned is okay)2 ½ tablespoons all natural tahini (sesame paste)1 teaspoon saltJuice of 1 medium lemon1-2 cloves garlic, or to tasteApproximately ¼ cup filtered water, as needed1 tablespoon fresh, chopped parsleyFresh ground pepperWhirl the first five ingredients in a food processor or blender. Slowly add the ¼ cup water (or more or less), depending upon desired thickness.

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-71090535932965341152007-08-18T14:24:00.000-07:002007-08-28T18:14:02.640-07:00

2 tablespoons extra virgin olive oil1 medium onion, peeled and chopped1 teaspoon minced garlic1 tablespoon curry powder (be sure it´s gluten free)½ teaspoon ground cumin1/8 teaspoon coriander1/8 teaspoon (heaping) cinnamon1 14-ounce can tomato puree1/3 cup dry white wine ¼ cup frozen peas¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces¼ cup plain, unsweetened soy yogurt (be sure it´s

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-40922603691033429842007-08-15T15:16:00.000-07:002007-08-28T18:08:26.796-07:00

1 cup rice flour (brown or white)½ cup quinoa flour½ cup cornstarch2 teaspoons xanthan gum2 teaspoons baking powder1 teaspoon baking soda¾ cup pure, unsweetened coconut milk4 tablespoons poppy seeds2 eggs6 tablespoons safflower or canola oil1 cup pure, demerarra sugarJuice and grated lemon zest of 1 large lemonCombine the flours, cornstarch, xanthan gum, baking powder and soda in a small bowl;

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-15343068112623827622007-08-15T14:21:00.000-07:002007-08-28T18:14:59.392-07:00

2 skinless, boneless chicken breasts, split½ cup safflower, sunflower or light olive oil¼ cup fresh squeezed lemon juice3 medium cloves garlic, pressed¼ teaspoon salt½ teaspoon crushed thyme3 liberal tablespoons fresh basil, choppedFresh ground pepper to tasteWash and dry chicken, and pound with a mallet until thin (for tenderness). Arrange on a baking tray, and sprinkle with a little fresh sea

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-58346136911034427182007-08-15T14:09:00.000-07:002007-08-28T18:17:52.027-07:00

1 cup brown rice flour½ cup quinoa flour½ cup cornstarch2 teaspoons xanthan gum3 teaspoons baking powder1 tablespoon grated lemon zest2 eggs6 tablespoons safflower or canola oil1 cup whole, raw demerarra sugar1 cup pure coconut milkShredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-14151318195713832302007-08-14T16:19:00.000-07:002007-08-28T18:19:37.524-07:00

(Make early in day to allow chilling time)1 cup millet8 ounces skinless, boneless chicken breasts, cooked and chopped (about 1 ½ cups)1/3 cup chopped, dried, Turkish style apricots(I prefer the all-natural variety: available in health food stores)1/3 cup pitted, chopped Calamata olives¼ cup extra- virgin olive oil3 tablespoons freshly squeezed lemon juice2 tablespoons fresh chopped Italian (flat

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-46038529639848379712007-08-14T16:11:00.000-07:002007-08-28T18:22:14.932-07:00

(prepare early in day, as it needs at least 3 hours to marinate)4 medium zucchini4 tablespoons extra- virgin olive oilsalt and fresh ground pepper to taste2 cloves garlic3 tablespoons dry white winejuice from 1/2 lemon2 tablespoons fresh chopped basilWash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-27373977166644412022007-08-14T15:17:00.000-07:002007-08-28T18:08:07.554-07:00

PASTRY:¾ cup brown rice flour¼ cup + 1 tablespoon soy flour¼ cup tapioca flour½ teaspoon salt1 ½ tablespoons cornstarch1 ½ teaspoons xanthan gum2 teaspoons pure maple sugar7 tablespoons (very cold) Earth Balance Buttery spread (dairy free) or Earth Balance shortening, cut into small pieces2 tablespoons cold water (more or less, as needed)GLAZE:1/3 cup apricot preserves2 teaspoons waterFILLING:

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-6908101064607933162007-08-14T15:08:00.000-07:002007-08-28T18:11:51.442-07:00

FOR EVERY CUP OF MASHED POTATOES, ADD THE FOLLOWING INGREDIENTS:6 tablespoons hot chicken or vegetable stock1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)½ medium clove garlic, pressed½ teaspoon crushed rosemarySalt and pepper to tasteMash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-25979641613479374612007-08-14T14:23:00.000-07:002007-08-28T18:14:37.616-07:00

1/3 cup wheat-free Tamari soy sauce1 tablespoon freshly minced garlicJuice of ½ a lemon1 pound fresh scallops (medium to large)3 tablespoons fresh minced ginger1-2 tablespoons extra virgin olive oil (for sautéing)Hot cooked white rice (basmati or jasmine)Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-73264657099618716932007-08-14T14:20:00.000-07:002007-08-28T18:15:18.968-07:00

1 cup brown rice flour½ cup soy flour2 tablespoons cornstarch, + enough tapioca flour to make ½ cup1 heaping teaspoon xanthan gum1 teaspoon cream of tartar½ teaspoon baking soda2 pinches salt2 teaspoons maple sugar6 tablespoons Earth Balance shortening2 tablespoons dried, chopped sweet cherries1/3 cup chopped walnutsApproximately 1/2 cup rice milk (be sure it´s gluten and casein free)FOR THE TOPS

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-39239354731708974272007-08-13T14:12:00.000-07:002007-08-28T18:17:08.365-07:00

1/3 cup rice flour (brown or white)1/3 cup hazelnut flour2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup1 tablespoon ground, golden flaxseed1 ½ teaspoons baking powder1 teaspoon xanthan gum¼ teaspoon salt3 tablespoons + 2 teaspoons whole, raw demerarra sugar¼ teaspoon cinnamonFresh grated nutmeg to taste (approximately 1/8 teaspoon)2 teaspoons finely chopped

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-3901147555883484062007-08-12T08:11:00.000-07:002007-08-28T18:20:19.183-07:00

About 12 small red or fingerling potatoes1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil3 teaspoons crushed, dried thyme3 teaspoons summer savory2 teaspoons saltFresh ground black pepperPreheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-45320202464594767302007-08-11T15:10:00.000-07:002007-08-28T18:11:08.258-07:00

3 cups gfcf vegetable stock¾ cup polenta6 oz. fresh mushrooms (about ¾ of a small package)1 onionSalt, fresh ground pepper and fresh ground nutmeg to taste2 tablespoons fresh chopped parsleyOlive oil, for sautéingIn a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-71191258704058824392007-08-11T13:05:00.000-07:002007-08-28T18:24:40.640-07:00

2 Yukon Gold or Russet potatoes, peeled and sliced thinly1/2 teaspoon salt4 eggssalt, fresh ground pepper, and fresh dill, to taste2 tablespoons extra virgin olive oil1/3 cup finely chopped green onions2-3 tablespoons finely chopped green (bell) pepperChopped fresh basil to sprinkle on topPre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-9333549268121672582007-08-08T15:21:00.000-07:002007-08-28T18:06:42.429-07:00

4 eggs3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)1 heaping teaspoon fresh or frozen dillSea salt and fresh ground pepper to taste¼ cup chopped, smoked salmonWhisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-36698006274761060962007-08-08T15:15:00.000-07:002007-08-28T18:09:47.532-07:00

2 egg whites1/8 teaspoon salt1/8 teaspoon cream of tartar1 teaspoon vanilla¾ cup sugar (white)1 cup semi-sweet (gluten and dairy free) chocolate chips, or chopped chocolate chunks¼ cup chopped pecansPre-heat oven to 300 degrees. Cover cookie sheets with non-stick foil. In the large bowl of an electric mixer, beat the egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-50408530643752295432007-08-08T14:27:00.000-07:002007-08-28T18:13:33.696-07:00

1 ½ teaspoons finely minced garlic1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)1/3 cup dry white wine1/3 cup fresh squeezed lemon juice½ cup extra virgin olive oil1/3 cup chopped fresh basilFresh ground black pepper to taste1 ¼ lbs. jumbo shrimp, shelled and deveinedIn a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-47503582169739349942007-08-08T14:04:00.000-07:002007-08-28T18:19:00.435-07:00

TAHINI DRESSING2 tablespoons fresh squeezed lemon juice¼ cup canola or safflower oil2 tablespoons Tamari soy sauce (wheat-free)3 tablespoons all-natural tahini (sesame paste)1 medium clove garlic (or more, to taste)1 teaspoon honey2 tablespoons (approximately) Spring water, as neededWhisk together all of the above ingredients except the Spring water; add the water at the end, as needed, to reach

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-48533041566163236162007-08-08T13:10:00.000-07:002007-08-28T18:23:23.854-07:00

(this is a good dinner roll, and a good way to use up extrasweet potatoes)1 3/4 cup brown rice flour1 cup tapioca flour3/4 cup amaranth flour3 teaspoons xanthan gum1/4 teaspoon cream of tartar1 1/2 cups warm water (105-115 degrees)1 package active dry yeast (gluten free)3 tablespoons ground pecans2 tablespoons whole, raw demerarra sugar1 1/2 teaspoons salt1 egg1/2 cup cooked, mashed sweet

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-15177698874136488812007-08-08T13:06:00.000-07:002007-08-28T18:24:09.295-07:00

1 cup pecans1 tablespoon light brown sugar2 tablespoons granulated (white) sugar, mixed with 1/4 teaspoon cinnamon1/3 cup cornstarch1/3 cup tapioca flour1/3 cup chickpea (garbanzo bean) flour2 teaspoons xanthan gum2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon ground ginger1/4 teaspoon allspice1 large granny smith apple (it

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-78289888399293324932007-08-08T12:24:00.000-07:002007-08-28T18:25:06.503-07:00

2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)1/3 cup sliced almonds10 oz skinless chicken breast tenders (or 1-2 breasts)1-10 oz bag romaine, washed, trimmed (or 1-2 heads)3 green onions, cleaned and sliced (optional)1 cup fresh strawberries, cleaned and slicedDressing:2 Tbls olive oil2 Tbls strawberry preserves1 Tbl red wine vinegar1 Tbl apple juice (or any red juice)In an 8-inch skillet,

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-30491865301915732582007-08-07T08:06:00.000-07:002007-08-28T18:21:03.181-07:00

1 1/3 cups tamari (wheat-free) soy sauce2/3 cup honey1 tablespoon fresh grated ginger6 tablespoons dry sherry1 cup salad oil2 cloves garlic, pressed3 skinless, boneless chicken breasts, split4 green onions4 cups baby carrots (1 package)2 heads broccoli (tops only)2-3 tablespoons sesame oil (or salad oil)2 teaspoons cornstarch combined with 2 tablespoons waterIn a bowl, combine the tamari soy

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-52645247370478061782007-08-05T15:11:00.000-07:002007-08-28T18:10:49.074-07:00

½ cup (8 tablespoons) Earth Balance shortening¾ cup powdered sugar (sift before measuring)6 eggs1 teaspoon pure vanilla extract1 cup cornstarch (sift before measuring)2 teaspoons baking powderMaple Glaze (recipe follows)In a medium-large bowl, cream the shortening with the sugar. Whisk the eggs in a small bowl until well combined, then add to the sugar-shortening mixture; beat until light and

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-30371957606639831662007-08-05T15:05:00.000-07:002007-08-28T18:12:22.735-07:00

1 leek, sliced thinly2 small zucchini (or one large), halved lengthwise and sliced thinly1 red bell pepper, seeded and sliced thinly4 medium carrots, peeled, halved lengthwise and sliced2 tablespoons finely minced fresh ginger2-3 tablespoons vegetable oil½ teaspoon ground cloves½ teaspoon ground cardamom½ teaspoon ground cinnamon1 teaspoon turmeric1 teaspoon ground coriander3 tablespoons Tamari (

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-48099630695590845782007-08-05T14:25:00.000-07:002007-08-28T18:13:49.575-07:00

1 small eggplant, chopped in ½ inch cubes (leave skin on)Kosher salt (coarse) or fresh grated sea salt¼ cup + 2 tablespoons high quality, extra virgin olive oil1 medium yellow onion, chopped2 cloves garlic, minced1 medium green bell pepper, cored, seeded, and chopped1 14-ounce can Italian style plum tomatoes3 fresh Italian plum tomatoes, chopped1 tablespoon chili powder (be sure it´s gluten free)

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-42448771443905199592007-08-05T14:23:00.000-07:002007-08-28T18:14:20.140-07:00

1 package veal scallopini (thin strips), approximately ½ lb.½ lb. gluten free bacon, or more as needed (approximately ½ regular package)A few tablespoons brown or white rice flour (for dredging, as well as thickener for the sauce)9 or 10 small pearl onions, peeled (whole)1 ½ cups chicken broth (be sure it´s gluten and casein free)½ cup dry red wine1 to ¼ cups unpeeled, quartered, small brown or

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-90746599402940050912007-08-02T15:07:00.000-07:002007-08-28T18:12:08.926-07:00

4 large yams or sweet potatoes (3 cups worth)5 tablespoons non-hydrogenated vegetable shortening (Earth Balance)½ teaspoon salt½ teaspoon grated lemon zest2 eggs, separated¾ cup unsweetened applesauce2 or 3 teaspoons pure maple syrup (to taste)Peel the sweet potatoes or yams, cut in slices, and put them in a saucepan with enough water to cover. Boil until tender, about 15-20 minutes. Drain and

Jessicanoreply@blogger.com0tag:blogger.com,1999:blog-3018086035069999642.post-47146068302941589982007-08-01T14:17:00.000-07:002007-08-28T18:16:13.275-07:00

¾ cup brown rice flour¾ cup chickpea (garbanzo bean) flour1 ½ teaspoons xanthan gum¼ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 ½ teaspoons cinnamon2 eggs ½ cup canola or safflower oil½ cup whole, raw demerarra sugar1/3 cup maple sugar (available at some health food stores, or order online)½ teaspoon pure vanilla extract1 cup grated zucchini (with skin)1/3-1/2 cup chopped pecans

Jessicanoreply@blogger.com0