Needing some good GF recps.

rebeccawalker1982
rebeccawalker1982 Posts: 117 Member
edited December 16 in Recipes
We are having to put the husband back on a Gluten Free diet and needless to say, where we live there are not a lot of options at the grocery stores for GF stuff. I will have to make trips in to town to the health food store/farmers market to buy stuff in bulk…..so if anybody has any really good recps I would appreciate it if you could share them. Keeping in mind that my husband WILL NOT eat onion (cannot even put it in what I am cooking), any type of pepper, squash, green beans and a few other things….sometimes I can modify a recp to fit what he will eat but other times I would have to change it so much that it wouldn’t even be close to what I started with!

Last time we had to do this we ended up eating the same things over and over so more options this time might make this diet stick longer this time!

Replies

  • deborahdi72
    deborahdi72 Posts: 18 Member
    Great website for gluten free recipes is glutenfreegodess.com. My sister uses that site all the time.
  • yesthistime
    yesthistime Posts: 2,051 Member
    Gluten-free group:

    http://www.myfitnesspal.com/groups/home/112-gluten-free
  • AJLovinLife
    AJLovinLife Posts: 125 Member
    http://www.elanaspantry.com/gluten-free-recipes/

    Her Almond Butter Blondies are TDF! :)

    I also love Pamela's Products Baking and Pancake mix.

    one more site
    http://angelaskitchen.com/recipes-for-the-freezer/
  • krisrpaz
    krisrpaz Posts: 263 Member
    Chocolate Coconut Macadamia Nut Cookies

    • 5 Tablespoons coconut oil or butter
    • ½ cup unsweetened cocoa powder
    • ¼ cup cream
    • 1 ½ teaspoon vanilla
    • 1 cup sugar equivalent in sugar substitute (Splenda or Erythritol)
    • 4 eggs
    • ½ cup coconut flour
    • ½ cup unsweetened coconut
    • 36 almond or macadamia nut halves

    1. Preheat oven to 350 F
    2. Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
    3. Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and low carb sweetener.
    4. Taste. This is the point where you want to get the right amount of sweetener for your taste.
    5. Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well and let sit for 5 minutes. The coconut will absorb most of the liquid.
    6. Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
    7. Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
    8. Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
    9. Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

    Apple Cake

    • 2 Granny Smith Apples
    • 1/2 cup butter, softened
    • 4 ounces cream cheese, softened
    • 1 cup granular Splenda
    • 5 eggs, room temperature
    • 1 teaspoon vanilla
    • 6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
    • 1 teaspoon baking powder
    • 1 tablespoon cinnamon

    1. Preheat oven to 350 F
    2. Peel and core the apple then chop finely.
    3. In a medium bowl, cream the butter, cream cheese and Splenda.
    4. Add the eggs, one at a time; blend in the extract.
    5. Mix the almond flour, baking powder, cinnamon and salt; add to the egg mixture a little at a time.
    6. Gently fold in the apples.
    7. Pour into a greased 8x8-inch cake pan.
    8. Bake for 35-40 minutes.
    9. Refrigerate overnight before serving.
  • krisrpaz
    krisrpaz Posts: 263 Member
    Sorry I only gave you desserts. My husband will literally eat anything so I don't have that problem but almost all of my dinners start off with an onion. I love love love onion!

    Um...we made pizza on portobello mushrooms. Maybe try something like that?
  • AJLovinLife
    AJLovinLife Posts: 125 Member
    Um...we made pizza on portobello mushrooms. Maybe try something like that?

    I just tried a lasagna stuffed portobella. So good. DH said it was good as its own but it would never replace lasagna... ;) I am not a lasagna fan so it tasted good to me.
  • Kikilarue59
    Kikilarue59 Posts: 81 Member
    Bigoven.com
    Vegetarian Times. com

    Are good for a start.
  • StarvingDiva
    StarvingDiva Posts: 1,107 Member
    Check out buckwheat noodles they are usually in the asian section, despite wheat being int he name they are gluten free and delicious, I just cook them like package direction and then stir fry them up with some chicken/shrimp/beef and some gluten free soy sauce and veggies.
  • rebeccawalker1982
    rebeccawalker1982 Posts: 117 Member
    Check out buckwheat noodles they are usually in the asian section, despite wheat being int he name they are gluten free and delicious, I just cook them like package direction and then stir fry them up with some chicken/shrimp/beef and some gluten free soy sauce and veggies.

    Yeah we already eat the soba noodles....we like the black rice the best.
  • rebeccawalker1982
    rebeccawalker1982 Posts: 117 Member
    Sorry I only gave you desserts. My husband will literally eat anything so I don't have that problem but almost all of my dinners start off with an onion. I love love love onion!

    Um...we made pizza on portobello mushrooms. Maybe try something like that?

    I do the muchroom thing for me but thats just one more thing he wont eat! He got disentery when he was over seas so there are a lot of things that he cannot eat or the smell and taste make him sick.
  • LiciaHarry
    LiciaHarry Posts: 25 Member
    chowstalker.com

    dessertstalker.com

    All of the recipes on these pages will be gluten free and mostly grain free as well.
  • Mompanda4
    Mompanda4 Posts: 869 Member
    Bump
  • lessofmee
    lessofmee Posts: 1
    Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hourIngredients:
    •1 recipe prebaked gluten-free savory shortcrust (recipe link below)
    •3 large eggs
    •1 1/4 cups heavy cream
    •1 teaspoon salt
    •1/2 teaspoon ground nutmeg
    •8 ounces washed, rinsed and dried fresh spinach leaves
    •6 ounces grated Swiss or Emmenthal cheese
    Preparation:
    Preheat oven to 375° F / 190°C


    1.In a medium mixing bowl, whisk eggs, cream, salt and nutmeg.
    2.Sprinkle half of the cheese in the bottom of the prebaked crust shell.
    3.Scatter half of the spinach leaves over the cheese. Pour about three-fourths of the egg mixture over the spinach.
    4.Sprinkle the remaining cheese and spinach into the crush shell and top with the remaining egg mixture.
    5.Place the quiche pan on a large baking sheet to prevent dripping and bake in preheated oven for 30 minutes or until the filling is set and the top is golden. Serve warm
    Yield: 6 Servings

    This buttery and tender savory gluten-free shortcrust recipe is adapted to gluten-free cooking from a recipe which appears in Artisan Patisserie for the Home Baker by Master Baker Avner Laskin. Use Savory Gluten-Free Shortcrust to make delicious tarts and quiches. A food processor makes this recipe extremely fast and easy! Freeze dough for up to 2 months- an ideal make-ahead recipe for busy gluten-free cooks!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutesIngredients:
    •1/2 cup cold butter, cut in 1 tablespoon pieces
    •1/2 teaspoon salt
    •1 large egg
    •1 tablespoon ice water
    •1/4 cup almond meal (see tips)
    •1/4 all purpose gluten-free flour mix (I used Bob's Red Mill Pizza Crust Mix with good results)
    •3/4 cup light buckwheat flour OR sorghum flour
    Preparation:
    Preheat oven to 375° F / 190°C


    1.Add butter pieces and salt to a food process and pulse until combines and smooth.
    2.Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
    3.Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
    4.Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper. Lightly dust the ball with flour and shape into a disk.
    5.Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling. If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag. Label, freeze and store for up to 2 months. It the dough is for immediate use continue with directions.
    6.Roll the dough between 2 sheets of lightly floured waxed paper.
    7.Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto the tart pan or pie plate.
    8.Gently peel back the waxed paper and press the dough into the pan. If the dough tears just patch with pieces of dough. If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough- this creates a nice thick top edge for the crust.
    9.Bake in preheated oven for 15 minutes or until crust is light golden brown
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