Question by julia s: how do you keep gluten free cakes from going stale?
I find that when I bake cakes or muffins with gluten free flower, they dry out and become stale within a day or so. Are there any secrets in keeping them fresher?
Best answer:
Answer by michele
Put cakes into plastic bag,and leave in the fridge,make sure the bag is closed so the air don’t get to the cakes.
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Question by ttwaters: Looking for gluten free potato dumpling recipe?
I am looking for a gluten free potato dumpling recipe. I plan on using sweet potatoes/yams and would also like to use egg beaters and no butter. Can anyone help with this highly restrictive recipe? Thanks! I am making Chicken and Dumplings and want a gluten free dumpling recipe with some nutritional value to it!
Best answer:
Answer by *UT Lover*
Prep time: 60 minutes
Ingredients:
1/4 c. butter, margarine, or olive oil
2 large onions
3 stalks of celery
3 cloves garlic
4 c. gluten-free chicken broth (available at most health food stores)
2 c. water
6 large potatoes, cut in 1/2 inch cubes
3 eggs
1/2 tsp. salt
1/4 tsp. of pepper (fresh ground pepper is preferred)
1 c. gluten-free flour mix
2 c. of milk
3 tsp. lemon juice
salt and pepper, to taste
dill (finely chopped) or shredded cheese (optional garnishes)
Utensils:
stove
knife
measuring cup
measuring spoons
Directions:
Soup
Heat oil or butter in a large soup kettle over low heat.
Chop onions, garlic, and celery. (For a smooth soup, create a mash by running these ingredients through a blender or food processor.)
Cook chopped or mashed mixture until onions are translucent or slightly caramelized.
Add the chicken broth and water.
Increase the heat to medium high and bring it to a boil.
Add the cubed potatoes to the boiling broth, and cook until tender (about 10 to 15 minutes).
Dumplings
Crack eggs into a bowl.
Add salt and pepper.
Slowly add the flour until you have a golden yellow, sticky dough. (If the dough comes out dry, add some water until it is sticky.)
Drop the dough by spoonfuls into the boiling broth, and they will expand and lighten in color. It only takes a few minutes for them to cook.
After the dumplings have cooked, reduce heat to low.
Add the milk.
Simmer for another 10 minutes, stirring occasionally.
Garnish with dill or cheese, if desired, and serve.
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Question by Anne: How do I make gluten free pizza on the grill?
I have a delicious recipe for the dough, but it breaks apart if I try to pick it up. Right now I do the first side on foil so it stiffens a little, but pealing it off is a nightmare. Is there a secret to getting gluten free pizza on the grill without it falling apart in transit?
Best answer:
Answer by LadyD
http://www.grouprecipes.com/81519/gluten-free-pizza-crust.html
or try this:
Ingredients
Pizza Dough:
1 pkg. Chebe pizza mix
2 eggs
1 tbsp. oil
4 tbsp. your choice of “milk” (dairy or non-dairy)
Marguerita topping:
Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute
1 medium organic tomato
Handful fresh basil
salt
Traditional topping-
Tomato sauce:
3 tbsp juice from can of chopped canned tomato
1 tbsp tomato paste
1 tsp. olive oil
sprinkle of sugar and salt
Veggies:
1 portabella mushroom
3 peeled garlic cloves
1/2 sweet red pepper
8 kalamata olives
nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute)
Directions
Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza.
Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy!
*For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling.
*For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!
What do you think? Answer below!
Question by Sweetie Pie: What is your favorite gluten free desert recipe?
I have to stay on the gluten free diet and deserts are limited in my gluten free world. Any suggestions?
Best answer:
Answer by Blondie,x
My favourite is Peanut butter ice cream!
http://www.recipes4us.co.uk/Desserts%20and%20Puddings/Peanut%20Ice%20Cream%20Veg%20CD%20DP%2030mins%20plus%20freezing.htm
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Question by Droid S: What are some naturally gluten free foods?
I saw a package of cookies in the store saying they were gluten free?
Are foods naturally gluten free or do companies design them that way?
Best answer:
Answer by Stephen C
Rice has no gluten. Go to an Asian grocery for rice cookies
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Question by Office Mngr: What gluten free products or recipes are good?
I am on a wheat/gluten free diet and am looking for some good options for this new way of eating. Any suggestions of things to avoid or products to look for?
Best answer:
Answer by Devendra
Try raw or steamed veg salads and fruit juice. Practice Yoga and meditation.
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