Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes How to Cook Whole Grain Millet 2 ways ~ Gluten Free:
First Recipe: on Package of Bob's Red Mill Whole Grain Millet
Boil 2 Cups Water add: 1 Cup Bob's Red Mill Whole Grain Millet – Gluten Free Stir with a fork. Cover Simmer on medium low or until all the water is absorbed. If you find the Millet hard and Dry after 20 minutes add more water and continue to cook until desired texture.
I served the Millet with some Butter and sprinkled on Parmigiano-Reggiano and Pecorino Roman Cheese. This makes a great side dish.
Second Recipe:
We ate half of the Millet. I stored the left over in the refrigerator covered. When you take the Millet out of the Refrigerator it will feel dry and hard.
In a Non-Stick Skillet heat up Olive Oil Add: 1 Small Chopped Onion when the Onion is almost done add Minced Garlic to taste. Cook for 1 Minute.
Depending on how much Millet you have leftover,, I poured in 1 Cup Gluten Free Chicken Broth. If you add to much thats ok,,, it will cook off,, if you add to little,, you will see that it is dry then add more broth.
Salt and Pepper to Taste Sprinkle on Dried or Fresh Parsley
Pour in the leftover Millet and mix in with the Broth and Onions. Cover and cook for about 10 minutes! Check to see if it has softened and that the liquid has been absorbed.,,,again adding more Chicken Broth if needed. Shred on lots of Fresh Parmigiano-Reggiano and Pecorino Roman Cheese. And Serve.
Link for Yummy Gluten Free Chicken: http://youtu.be/6zCBrPp9oW0
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Blueberry Coffee Cake: In a Kitchenaid bowl with a paddle add and cream: 1 Stick softened Butter 1 TBL. Vegetable Oil ½ Cup Sugar
Add and mix in: 2 Eggs 1 tsp. Vanilla Extract
Add and mix in: ½ Cup Yogurt
In a small bowl whisk together: 1 ¼ Cups Gluten Free Flour (***SEE FOOT NOTE***) ½ tsp. Xanthan Gum 1 tsp. Baking Powder ½ tsp. Baking Soda ¼ tsp. Salt
Combine the dry ingredients in with the liquid ingredients just until combined. Do not over beat.
Combine in a small bowl: 1 ¼ Cups Fresh Blueberries Sprinkle lightly with Gluten Free Flour so they don't stick together. Fold the Blueberries into the batter gently with a rubber spatula
Grease an 8X8 baking pan
Pour half of the batter into the prepared pan
In a small bowl mix together: ¾ Cup Brown Sugar 1 tsp. Cinnamon 1 Cup Chopped Walnuts
Sprinkle
half the Brown Sugar mix onto the batter. Top with the remaining batter
using a rubber spatula to help spread. Top with the remaining Brown
Sugar mix.
Bake in a 350* Pre-heated oven for 50-55 Minutes. Use
a digital Thermometer,,inserted into the center of the cake to test
that it is done. When it reaches an internal temperature of 205* the
cake is done. Cool the pan on a wire rack. Let cake cool in the pan
completely then cut and serve.
(***FOOT NOTE***)
You can use the recipe below for Homemade Gluten Free flour mix or buy a Pre-made Gluten Free Flour Mix If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum, if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for: cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour 1/4 Cup Bob's Red Mill Gluten Free Potato Starch 2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch 3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour 1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum I did not do that, I like to add mine to each recipe individually.
Taylor Pro Kitchen Waterproof Digital Thermometer: www.taylorusa.com I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread. Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Lemon Blueberry Bundt Cake ~ Version 1
This is not a very high rising cake. It taste delicious! My Son and his Buddies who are not on a Gluten Free Diets ate the whole cake and they had no idea it was Gluten free!! It's always great to see someone who is not on a Gluten Free Diet enjoy one of my recipes!
Gluten Free Lemon Blueberry Bundt Cake: Version 1 In a large bowl whisk together: 1 1/3 Cups Gluten Free Flour (***SEE FOOT NOTE***) 1 tsp. Xanthan Gum 2 tsp. Baking Powder ½ tsp. Salt
In a Medium bowl whisk together: 1 Cup Yogurt ¾ Cup Sugar 3 Eggs 1 tsp. Lemon Zest 1 tsp. Lemon Extract ½ tsp. Vanilla Extract ¼ Cup Vegetable Oil
Slowly add the Wet ingredients to the Dry ingredients using a wooden spoon. Do not over beat.
In a small bowl mix: 1 ½ Cups Frozen Wild Berries (If using large Fresh Blueberries you may need less) Sprinkle lightly with Gluten Free Flour
Gently fold the Blueberries into the Batter.
Pour the batter into a Sprayed and very lightly floured Bundt or Loaf Pan
Pre-heat Oven 350*
Bake for 50-55 Minutes until golden brown or until a digital thermometer inserted into the center of the cake reached 205*. Then the cake is done.
Cool cake in the pan on a wire rack for 10 minutes
Invert the cake pan onto the wire rack to completely cool.
After the cake has been cool pour on the glaze. Mix: 1 Cup Powdered Sugar 1 tsp. Lemon Juice or Extract 1 Tbl. Milk. Drizzle over the cooled cake. Let the Glaze Hardens.
(***FOOT NOTE***) You can use the recipe below for Homemade Gluten Free flour mix or buy a Pre-made Gluten Free Flour Mix If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum, if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for: cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour 1/4 Cup Bob's Red Mill Gluten Free Potato Starch 2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch 3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour 1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum I did not do that, I like to add mine to each recipe individually.
ENJOY!
Taylor Pro Kitchen Waterproof Digital Thermometer: www.taylorusa.com I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread. Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten FreeIn a large bowl combine with a wooden spoon: ½ Cup Chia Seeds ½ Cup Ground Flax Seed Meal ½ Cup Unsalted Roasted Pumpkin Seeds ½ Cup Unsalted Roasted Sunflower Seed ½ Cup Sesame Seeds ¼ tsp. Salt 1 Cup Water Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water. As the mixture sits it will thicken. (Optional if you would like to add any herbs/spices add them in with the seeds before you add the water) Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper
I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.
Bake in a Pre-heated 325* Oven Do not score the crackers at this point.
Bake for 30 minutes Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually. Cut the Crackers into any size of your choice. I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.
Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake. I checked mine after 20 minutes and rotated them around the pan so the edges would not burn. I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers every 10-15 minutes as they may bake quicker due to your oven and size of the crackers. I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.
Cool them completely on a wire rack before storing in a container.
ENJOY!
Link to Chia Seed Muffins: http://sharingglutenfreerecipes.blogspot.com/2013/05/chia-seed-muffins-gluten-free.html
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes Shrimp and Scallop Scampi served over Gluten Free Fettuccine: Wash and Clean: 1 # Sea Scallops 1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well. Sprinkle with Salt and Pepper.
In a large Non-Stick skillet: Coat with Extra Virgin Olive Oil and heat to a medium high Temperature Add the Scallops and sprinkle the second side lightly with more Salt and Pepper Let cook for about 2-3 Minutes per-side to get some nice Caramelization before you turn them over. Do not over cook. Remove the Scallops to a clean Platter.
Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature Add the Shrimp and cook until they turn Pink They only take a few minutes to cook. Do not over cook. Remove the Shrimps to a clean Platter.
Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium. Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.
De-glaze the Pan with: 1 Cup Chardonnay - or any other White Wine of your choice. Cook until half the wine has reduced. Add 1 Stick of Butter and melt. Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.
Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.
In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine. I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.
Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine.
We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.
ENJOY! For a Printed copy of my Gluten Free Fettuccine Recipe: http://sharingglutenfreerecipes.blogspot.com/2013/02/making-gluten-free-pasta-in-food.html
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Apple Walnut Muffins:
In a large bowl with a wire Whisk: 2 Cups Gluten Free Flour (***See Foot Note***) 1/3 Cup Sugar 1 TBL. Baking Powder ½ tsp Salt ½ tsp. Xanthan Gum ¾ tsp. Cinnamon
Dice/chop: 1 Cup Apples ½ Cup Walnuts Add to the Flour Mixture with a Wooden Spoon
In a Medium bowl Combine with a wire whisk: 1 Cup Milk 1/3 Cup Oil 2 Eggs Add to the Flour and Apple mixture until combined. Do not over mix.
Line a muffin tin with cup cake liners or spray with cooking spray.
I use an ice cream scoop to help evenly measure out the muffins.
Top each muffin with a mixture of Cinnamon and Sugar
Bake in a 400* Pre-Heated Oven For about 20 minutes.
I use a digital thermometer inserted into the center of the muffins. When it reaches an internal temperature of 205* the muffins are done. Cool in the pan on a wire rack for 5 minutes. Then remove from the pan and cool on the rack.
I freeze my muffins after they are completely cooled.
(***FOOT NOTE***)
You can use the recipe below for Homemade Gluten Free flour mix or buy a Pre-made Gluten Free Flour Mix If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum, if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for: cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour 1/4 Cup Bob's Red Mill Gluten Free Potato Starch 2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch 3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour 1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum I did not do that, I like to add mine to each recipe individually.
ENJOY!!
http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer: www.taylorusa.com I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread. Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
