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QUICK & EASY MUFFINS (GLUTEN FREE)
Yield: 8 Servings

1/4 c Sugar
2 tb Shortening
2 Eggs
1 c GF flour mix (recipe
-follows) or all rice flour
1/4 ts Salt
2 ts Baking powder
1/2 c Milk or non dairy liquid
1/4 ts Vanilla

-----------------------GF(GLUTEN-FREE FLOUR MIX-----------------------
2 Parts white rice flour
2/3 Part potato starch flour
1/3 Part tapioca flour

In the mixing bowl, cream together sugar and shortening. Then beat in
the eggs. Sift together the flour, salt, and baking powder and add
to the egg mixture alternately with the milk. Don't overbeat. Stir
in the vanilla. These are best mixed by hand. Pour into greased
muffin cups. Bake in preheated 350 degree oven for about 20 minutes.
Makes 8 muffins. NOTE: I poured half the batter in the muffin tins
and sprinkled a mixture of cinnamon and sugar over the batter. I
covered with the remaining batter and sprinkled the tops with more
cinnamon and sugar.



17194

QUICK & EASY MUFFINS (GLUTEN FREE)
Yield: 8 Servings

1/4 c Sugar
2 tb Shortening
2 Eggs
1 c GF flour mix (recipe
-follows) or all rice flour
1/4 ts Salt
2 ts Baking powder
1/2 c Milk or non dairy liquid
1/4 ts Vanilla

-----------------------GF(GLUTEN-FREE FLOUR MIX-----------------------
2 Parts white rice flour
2/3 Part potato starch flour
1/3 Part tapioca flour

Quite awhile ago, someone was looking for Gluten-Free recipes. Since
I have developed severe allergies to grains, it was suggested to me
by someone here on the echo that it could be the gluten content that
was giving me trouble. So I decided to try the gluten-free grains.
The gluten-free grains do not interchange readily in baking recipes.
A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well
Without Wheat by Bette Hagman at the Half Price Book Store. This book
is a real gem and I hope whoever was looking for gluten-free recipes
sees this msg. We have tried a couple of the recipes and they really
are pretty tasty--- I hadn't eaten a bakery item in over 3 months!
Here is the muffin recipe that I made on Easter morning and everyone
thought they were good.

In the mixing bowl, cream together sugar and shortening. Then beat in
the eggs. Sift together the flour, salt, and baking powder and add
to the egg mixture alternately with the milk. Don't overbeat. Stir
in the vanilla. These are best mixed by hand. Pour into greased
muffin cups. Bake in preheated 350 degree oven for about 20 minutes.
Makes 8 muffins.




17195

Recipe Books

FAT-FREE~ GLUTEN FREE ENCHILADA SAUCE
Yield: 1 Batch

1/4 c AM Rice Flour
1/4 c AM Toasted Garbanzo Flour
2 tb Chili powder
1 ts Cumin powder
1 ts Ground red pepper
1 ts Sea salt
1/2 ts Garlic powder
1 qt Cold water
-- in a deep sauce pan

Mix all dry ingredients together. Add to 1 quart of cold water in
saucepan. Cook over medium heat, stirring constantly until simmering
and thick. USe over enchiladas or to season grain dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry
ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup
of the dry mix to one quart of cold water to make sauce.




30125

Recipe Books

1-POT: FUSS-FREE CASSOULET
Yield: 6 Servings

1 tb Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 Onions, chopped
2 Garlic cloves, minced
2 Carrots, sliced
2 Celery stalks, chopped
1/2 ts Dried thyme
1/4 ts Pepper
pn Cloves
19 oz Canned tomatoes
3/4 c Chicken stock
1 Bay leaf
38 oz Canned white pea beans,
-drained and rinsed

TOPPING
2 tb Butter
2 Garlic cloves, minced
2 c Fresh bread crumbs
2 tb Fresh parsley, chopped

The traditional French dish takes days to prepare and contains a
generous portion of high-fat meats. By using sausage only,
preparation time, fat and calories are all cut down without
sacrificing flavour.

In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic, carrots, celery, thyme, pepper and cloves, stirring, for
about 5 minutes or until onions are softened. Add tomatoes, breaking
up with fork. Add chicken stock and bay leaf; bring to boil. Add
beans; reduce heat and simmer for about 30 minutes or until slightly
thickened. Discard bay leaf.

[Can be prepared to this point, cooled, covered and refrigerated for
up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up
to 36 hours. Add 45 minutes to 1 hour to baking time.]

Topping: In saucepan, melt butter over medium heat. Add garlic; cook
for about 2 minutes or until softened. Stir in bread crumbs and
chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for
about 30 minutes or until crusty and golden on top, bubbly and heated
through.

6 servings for $13.20CDN [Nov 95]

Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g
carbohydrate, very high



244

500 FAT-FREE RECIPES
Yield: 1 Servings

None

On Thu, 15 Dec 1994 15:06:08 -0500 tkreider@census.gov wrote:
Several people have asked for Author/Publisher/ISBN info for the
"500 fatfree recipes" book. I will check tonight and post.

Schlesinger, Sarah. 500 Fat-Free Recipes, A Complete Guide to
Reducing the Fat in Your Diet: 500 recipes from soup to dessert
containing one gram of fat or less. 1994. Villard Books. ISBN:
0-679-41589. (OVO-LACTO)

Ornish-based cookbook. All recipes have less than one gram of fat per
serving. No high-fat ingredients whatsoever. Heavy on egg whites and
skimmed milk products. Almost vegetarian, does call for defatted
chicken stock in many recipes. Very comprehensive, includes
breakfast, lunch, snacks, and drinks. 500 recipes.

* full list available via ftp as
ftp.rahul.net:/pub/artemis/fatfree/FAQ/book.list.veg

or via email-server, send following message:

To: ba-fatfree-request@hustle.rahul.net Sujbect: archive Body of
message: get FAQ/book.list.veg





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