Wednesday, February 16, 2011

First Chapter Wednesay--Gluten-Free Made Easy



People with celiac disease and gluten sensitivity need to own a copy of this book. It is a great resource presented in a beautiful way. The recipes add diversity and nutrition to a diet that frequently lacks these important components.

Think you'll never be able to eat your favorite foods again? Afraid you'll never again taste a delicious muffin or slice of bread? Gluten-Free Cooking Made Easy: Delicious Recipes for Everyone is the solution you've been looking for.

No more preparing two separate meals at dinnertime - one for family members with celiac disease and one for those without it. With Susan Bell's kitchen-tested recipes, you can serve meals your entire family will love. In this book, you'll find delicious breakfasts, breads and muffins, main dishes, soups and salads, side dishes, desserts, drinks, and even home-canning recipes. This informative cookbook also features:

* Gluten-free kitchen basics
* Tips for eating out
* Shopping lessons and warnings
* Main-dish meal planning

With Gluten-Free Cooking Made Easy: Delicious Recipes for Everyone, you can eat your favorite foods again!

Pumpkin Muffins

8 eggs
1¾ cups cooking oil
29-ounce can pumpkin
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2 cups brown rice flour
1½ cups tapioca flour
½ cup sorghum flour
¼ cup corn flour
½ cup potato starch
4 cups sugar
1 tablespoon plus 1 teaspoon xanthan gum
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
12-ounce package milk chocolate chips (optional)
  1. This recipe is large enough to make both bread and muffins. The bread and muffins freeze well.
  2. Combine eggs, oil, pumpkin, cinnamon, allspice, and nutmeg, mixing well.
  3. Add brown rice flour, tapioca flour, sorghum flour, corn flour, potato starch, sugar, xanthan gum, baking powder, baking soda, salt, and chocolate chips. Mix only until combined.
  4. To make bread, grease pans (8½ x 4½ x 2¾ inches) and bake at 350°F for 60 minutes.
  5. To make muffins, spoon into greased muffin tins, about ¾ full. Bake for 26 minutes at 400°F.

Makes 24 muffins plus 2 small loaves of bread
Tip: The following pan sizes are recommended for gluten-free bread recipes (measurements refer to the inside of the pan at the top edge): 8½ x 4½ x 2s inches or 7¼ x 3s x 2¼ inches.

Our Favorite Rolls


½ cup lukewarm water
2 teaspoons yeast
2 teaspoons sugar
¾ cup milk
½ cup buttermilk (or 1¼ cups soy or almond milk)
2 cups brown rice flour
1½ cups tapioca flour cup sugar
2½ teaspoons xanthan gum
½ cup dried potato flakes
1 teaspoon salt
½ cup cooking oil or shortening
2 tablespoons butter
2 eggs
  1. Preheat oven to 170°F or warm setting.
  2. To make yeast mixture, pour lukewarm water into a small bowl, then sprinkle yeast and sugar across the top of the water. Set aside. (To be sure the water is not too hot, put a couple of drops on the inside of your wrist.)
  3. Microwave milk and buttermilk for about 1 minute, or until hot.
  4. Combine flours, sugar, xanthan gum, potato flakes, and salt in a large bowl.
  5. Fold yeast mixture, hot milk, oil, butter, and eggs into dry ingredients. Beat at high speed for 3 minutes. A heavy-duty kitchen mixer is recommended.
  6. Spray muffin tins with cooking spray. Spoon dough into muffin tins, around ¾ full.
  7. Set muffin tray on open oven door to rise, with oven preheated to 170°F. Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast.
  8. Place rolls in oven and turn heat up to 375°F. Bake for 20 to 24 minutes.

Makes 16 to 18 rolls
Tip: Rolls can be frozen if wrapped in plastic wrap and placed in a sealed freezer bag.

Best Waffles


3 eggs, separated
1¾ cups milk, almond milk, or soy milk
½ cup cooking oil
2 teaspoons vanilla
2 tablespoons melted butter
¾ cup brown rice flour
¼ cup sorghum flour
¼ cup potato starch
⅔ cup tapioca flour cup corn flour
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons sugar
½ teaspoon salt
⅓ cup butter
  1. Heat waffle iron.
  2. Separate the egg whites from the egg yolks.
  3. Place egg whites in a glass bowl and beat until stiff.
  4. In a separate mixing bowl, combine egg yolks, milk, cooking oil, vanilla, and melted butter. Mix well.
  5. Add the dry ingredients and mix gently. Fold in egg whites.
  6. Spray waffle iron with nonstick spray. Cook waffles according to waffle-iron directions.
  7. Tip: To fold beaten egg whites into the batter, use a rubber spatula and make gentle circles in the batter while rotating your wrist.
Serves 5 to 7

Pineapple Chicken Lo Mein


1 can pineapple chunks
1 pound chicken, diced
2 cloves garlic, minced
¾ teaspoon ginger
2 tablespoons cooking oil
2 medium carrots, thinly sliced
1 medium green pepper, chopped (optional)
16-ounce package Tinkyada® Spaghetti Noodles
3 green onions, sliced
1 tablespoon cornstarch
⅓ cup gluten-free soy sauce
1 tablespoon cooking oil
  1. Drain pineapple, reserving ⅓ cup juice. Set aside.
  2. Cook chicken, garlic, and ginger in oil until chicken begins to brown. Add carrots and green pepper. Cover and cook until vegetables and chicken are done.
  3. While vegetables cook, boil spaghetti. Drain.
  4. Add noodles and green onions to chicken mixture.
  5. Combine cornstarch, soy sauce, and pineapple juice with 1 tablespoon oil. Stir into chicken and noodle mixture. Cook for 2 minutes or until sauce is thickened. Add pineapple and additonal soy sauce to taste.
Serves 6 to 8

Curried Chicken Rice Soup

2 cups cooked, cubed chicken (may use canned chicken)
2 cups cooked long-grain rice
2 large carrots, grated
2 celery stalks, finely diced
1 small onion, chopped
¾ cup butter or margarine
½ cup brown rice flour
1/8 cup corn flour
1/8 cup sorghum flour
1 teaspoon gluten-free seasoned salt
1 teaspoon curry powder
three 12-ounce cans evaporated milk
4 cups gluten-free chicken broth
  1. In large saucepan, sauté carrots, celery, and onions in butter until tender.
  2. Add dry ingredients. Gradually add evaporated milk and chicken broth. Stir well.
  3. Add cooked chicken and rice. Simmer until soup is thickened to desired consistency. Add more chicken broth if soup is too thick.
Serves 9 to 10

1 comment:

  1. My daughter has been sick for over a year now. The symptoms mimicked celiac disease but she had a biopsy that proved negative. I still think she has some sensitivity to gluten, and most definitely fatty and acidic foods. I would love a copy of this book. Perhaps it would make life a bit easier for her.

    ReplyDelete