Gluten Free Whole Grains Guide

The last place I ever thought of looking for gluten free info was the Whole Grains Council, but that's exactly where I found a great guide to gluten free whole grains. When I first went gluten free (and even now) I went from eating whole grains every day to eating mostly white rice products. Now that I've found this guide, I plan to integrate whole grains back into my diet.

Here's the link to the article and site: http://wholegrainscouncil.org/whole-grains-101/gluten-free-whole-grains

Gluten-Free Cooking on Emeril Lagasse's Show Emeril Green

Gluten-Free Cooking on Emeril Lagasse's Show Emeril Green Mark your calendar and set your DVR boxes!! On Tuesday October 7th at 8:30pm EST, NFCA's Vanessa Maltin will appear on the Emeril Green cooking show! Date: Tuesday October 7th Time: 8:30pm EST Channel: Discovery Green During this episode Emeril will help a newlywed couple learn to cook delicious gluten-free food. The wife was recently diagnosed with celiac disease and wants to make sure she can cook awesome food for her new husband! Emeril takes the couple on a shopping trip through the new Whole Foods store in Virginia and just happens to bump into Vanessa in the bakery! Vanessa will share tips for gluten-free cooking and baking and offer advice on various gluten-free grains and flours. In the episode you'll learn to make Pizza, Gazpacho, Italian Salad, and a delicious Pasta dish. So be sure to tune in to Emeril Green... Tuesday October 7th at 8:30pm!! If you have questions, please contact Vanessa directly at vanessa@celiaccentral.org. National Foundation for Celiac Awareness 4300 Montgomery Ave, Suite 102 Bethesda, Maryland 20814

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SCD Muffins

My friend, who is on the specific carbohydrate diet (SCD), made these for me and they are the best I've ever had! Banana, next to blueberry, has to be my favorite fruit, and these make the flavor come through great. They are not too moist or dry like some gluten free banana muffins I have tried. Yum!

Muffin-Mix Muffins

Makes 12 muffins

“These muffins taste like they are made with everything that we love to eat but know isn’t good for us – all-purpose flour, refined sugar, and saturated fat. However, their taste belies their ingredients – real fruit, wholesome honey, and cholesterol-lowering almond flour. They are loaded with fiber and ‘good fat’ to keep you going all morning.”

Ingredients:

• 2 ½ cups finely ground almond flour
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup honey
• 1 Tbsp pure vanilla extract
• 3 large eggs
• 1 cup fresh or frozen berries or chopped fruit – try berries, apple or peach chunks, or mashed banana.

1. Preheat the oven to 300 F and line a muffin tin with baking cups.
2. Mix the almond flour, baking soda, and salt in a bowl.
3. Add the honey, vanilla, and eggs to the flour mixture and whisk together until thoroughly combined and smooth.
4. Add the fruit and mix well.
5. Spoon the batter into the prepared muffin tin and bake until the muffins start to lightly brown and a knife comes out clean when inserted, about 25-30 minutes.

Source – Everyday Grain-Free Gourmet by Jodi Bager and Jenny Lass; page 53.

Fantastic Faux Crab Cakes

These are great because they are quick, easy and use ingredients you can easily have on hand. You can always substitute canned or real crab, or canned salmon. To make these gluten free, make sure not to use imitation crab or shellfish, because it has wheat as a filler.

This recipe is perfect for that gluten free bread that's been sitting in your freezer since the day you went gluten free and haven't touched since that first bite. ;) I used toasted Kinnikinnick Robbins Honey Brown Rice Bread (https://secure.kinnikinnick.com/index.cfm/fuseaction/Shop.Main/productidupc/62013300011/prodCatID/1/viewtype/info.html) and it worked great! Enjoy!

Faux Crab Cakes

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Vegetable oil, for frying
2 (6-ounce) cans tuna fish
1 egg, beaten
2 tablespoons diced green onions
1/4 cup mayonnaise
1/2 cup bread crumbs
Lemon juice, optional

Heat 1-inch of oil in a large skillet over medium heat. While oil is heating, combine tuna, beaten egg, green onions, mayonnaise, 1/4 cup bread crumbs, and lemon juice, to taste, if desired. Form into patties and dust with additional bread crumbs. When oil is hot, fry patties until golden brown, about 2 minutes on each side. Remove from oil and drain on paper towels before serving.

Printed from FoodNetwork.com on 09/25/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

View recipe at: http://www.foodnetwork.com/recipes/paula-deen/faux-crab-cakes-recipe/index.html

To watch the video segment of Paula Dean making these visit: http://www.foodnetwork.com/videos/fantastic-faux-crab-cakes/27241.html

Roasted Sea Scallops or Shrimp

This is a recipe that is quick, simple and so good! I read it in my local paper and it ended up being a hit as my Dad's birthday dinner.

INDYSTAR'S RECIPE DATABASE

5 in a fix
Roasted Sea Scallops

Ingredients:

• 1 large tomato, chopped (or 1 cup canned diced tomatoes)
• 1 medium onion, chopped
• 1 tablespoon minced fresh parsley
• 1 tablespoon olive oil
• 1 ½ teaspoons paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 12 sea scallops (shrimp work great too!)
• Hot cooked rice (optional)

Directions:

1. In an ungreased 3 quart baking dish, combine the first seven ingredients. Bake, uncovered, at 400 degrees for 10 minutes or until bubbly.

2. Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

Servings: 4

Nutritional Information:
Calories: 209
Sodium: 575
Fat: 5
Carbs: 11
Fiber: 2

You can play with the spices, add other veggies or fish. Happy eating!

Gluten Free Eggrolls

This is a recipe I found on www.glutenfreeforum.com for eggrolls. They were, and still are, something I really missed from my "gluten eating days", along with much Chinese and Asian-American food. Enjoy!

"For the eggrolls I use a similar method as the crab rangoon!

Once again I don't know exactly what the measurements are, as we made this up....

I use:
1 cup of chopped cabbage
1 cup bean sprouts
1/4 cup cooked ground pork
2 tbs gluten-free soy sauce
2 tbs corn starch
Vietnamese rice paper
a couple beaten eggs
same batter recipe as above

Mix the cabbage, bean sprouts, pork, soy sauce, and corn starch in a bowl.
Brush the rice paper with the egg like before.
Roll the cabbage mixture in the rice paper (this time use the full sheet of rice paper)
Dip in the batter
Dust with rice flour
Deep fry until golden brown!
Enjoy!! "

Original post at: http://www.glutenfreeforum.com/index.php?showtopic=16824&st=30

Gluten Free Crab Rangoons

This is a recipe I found on www.glutenfreeforum.com for crab rangoon. They were, and still are, something I really missed from my "gluten eating days", along with much Chinese and Asian-American food. Enjoy!

"Oh YES! And they are oh so good! We have been perfecting this recipe for a while too......Hubby agrees that they are every bit as good as the Chinese restaurant!

What you need:
Vietnamese rice paper
Milk
Eggs
Rice flour
Corn starch
seasame oil
1 8oz pkg. of cream cheese
1 tbs of soy sauce
green onions
pkg REAL crab (they sell the real stuff in pouches now, so be sure to get it since the imitation crab has wheat in it...)

I make a VERY thin batter out of the milk, eggs, rice flour, corn starch and sesame oil. I don't know the exact measurements, but it probably isn't that important...I use equal parts corn starch and rice flour and just a little sesame oil to keep the batter from sticking in the deep fryer.

Then mix together the cream cheese, soy sauce, some chopped green onions, and a little bit (not too much) of the crab.

Then I take the rice paper and brush it with beaten egg on both sides (you may have to cut the rice paper at this point to get to the desired size. We use the large square ones, so we cut them into 4ths) Fill the middle with a spoonful of the cream cheese mix and then scrunch them up so they look like the ones from the Chinese food restaurant. We dust ours with rice flour then to keep them from sticking to the plate while we finished the rest. Once you are done with all of them dip them in the batter you prepared and deep fry at about 350* until they are brown. They are GOOD!"

http://www.glutenfreeforum.com/index.php?showtopic=16824&st=30

Snacks!

I am a big snacker and have looked for many alternatives to not only gluten containing things, but also healthier snacks. Snacks can be very simple and yummy, as well as easy on the pocketbook. Here are some simple, easy and healthy snack ideas.

• Granny smith apple slices and almond butter, peanut butter or blue cheese.
• Yogurt
• Gluten free oatmeal topped with cinnamon
  
• Raisin & peanut mix
• Walnuts, dried cherries, raisins, coconut, chocolate chips mix
  
• Trail mix
• Sliced peppers or carrots with hummus
  
• Pita pocket or tortilla filled with bean salad, chicken slices or tuna salad
  
• Rice paper rolls
• Popcorn, air popped
• Tangy Bean Salad with Carrots and Green Onions
• Small salad topped with protein (chicken, tuna, fish, beans, nuts etc.)
  

Here are some links to other snack ideas. Be sure to adapt the recipes to be gluten free.

http://www.cookiemag.com/food/2009/05/mom-kid-snacks

http://www.self.com/fooddiet/2009/06/30-healthy-snacks

Annie's Naturals

Annie's salad dressings are my favorite. They are simple, clean and many are gluten free! They go great with many things, here is an idea.

Chicken or firm white fish with Annie's Naturals Roasted Red Pepper Vinaigrette, or other marinade. Marinate if desired. Put in a baking dish or foil pouch and cook in oven or on grill. Serve over rice or mashed cooked cauliflower.

Here is a list of their gluten free options: http://www.anniesnaturals.com/gluten_free

http://www.anniesnaturals.com/

Amy's Kitchen Gluten Free Products

When I first went gluten free, I was eating a lot of rice and rice noodles and missing what I thought then to be "real food". Over time I realized that I had not been eating much "real food" at all! I discovered Amy's at a local market, and loved food again! I saw the light into real food being just that: minimally processed (if at all) and nourishing. Amy's is great for lunches and will bring you back to the path of searching and eating better food than you can remember.

Here's a link to a list of their gluten free products: http://www.amys.com/products/search_results.php?form_glutenfree=1

They are a little pricey, but if you write them telling them about your new diet and ask for coupons they will send you some!

Food Network "gluten free" search

Here's a link to the Food Network site for a "gluten free" search. It's got great videos and recipes. http://www.foodnetwork.com/search/delegate.do?fnSearchString=gluten+free&fnSearchType=site

Gluten Free Chocolate Chip Cookies

I was so excited when I was watching one of my favorite hosts, Alton Brown, on Food Network finally address the need for gluten free baking. Here's a recipe for gluten free chocolate chip cookies. Yum!

The Chewy Gluten Free

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

14 min

Level:

Easy

Serves:

2 dozen cookies

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Printed from FoodNetwork.com on 09/25/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

View recipe at:

Bodacious Broccoli Salad

My mom has been making this salad for years, and we have made many adaptations over the years. It is so easy to substitute to your taste or what you have in the fridge. It is great as a side and wonderful to take to pitch-ins and other functions. I know this has shown up at a lot of swim meets and family holidays!

Bodacious Broccoli Salad

What you need:

• Broccoli, cooked and cut or torn into bite size pieces
• Chicken, roasted/grilled and in bite size pieces (leftover is great!)
  
• Onion, diced
• Bell Pepper, diced
• Bacon, cooked and crumbled (or you can use ready made bacon bits)
• Feta cheese, crumbled (you can use any crumbled or grated cheese)
• Raisins
• Sunflower or pumpkin seeds OR Nuts (pine or pistachio work great!), toasted
• Gluten free Ranch dressing
  

1. Cook or steam the broccoli and drain. Prepare all other ingredients.

2. In large mixing bowl, combine all ingredients.

3. Enjoy!

Rice Raper Rolls

I love these because they are so simple and so good. They are a great way to use up those veggies that need eating, or any leftover meat. They are versatile and you can put almost anything in them. I'm giving a few combinations I like, but go get creative with your own ideas! These are great to make with kids too.

What you need:

• rice paper (I like the round ones for this. They are available at some grocery stores, or at your local Asian stores)
• a plate of lukewarm water for softening the paper
• any veggies, herbs, leftover meat, fruit slices, even cooked rice or rice noodles
• dipping sauce of your choice (you can buy these already made or go online and find a recipe)
  

1. Cook rice or rice noodles if you are using it.

2. Cut or grate ingredients into bite size pieces.

3. Put lukewarm water onto plate.

4. Soften the rice paper in the lukewarm water for 10-30 seconds, or until soft and slightly sticky.

5. Move your rice paper to another plate and fill with ingredients.

6. Roll your rice paper up to make a neat package.

7. Enjoy!

Here are some combinations of ingredients I like:

• salad greens, leftover roasted chicken, sliced green apple and pomegranate seeds
• rice, leftover roasted chicken and mint with chili dipping sauce
  
• salad greens, pork, orange slices and mint
• rice, red pepper (raw or roasted/grilled), feta cheese and pine nuts
  
• salad greens, onion, beef, sliced caramelized onion and mushrooms
• chicken, sun dried tomatoes, mozzarella cheese and basil
  
• capers, salmon or other fish, and softened cream cheese
• salad greens, tuna salad, cracked black pepper
  

Have fun with it and experiment!

Soft & Chewy Oatmeal Raisin Cookies

I got this recipe off of http://www.celiac.com/. These cookies are wonderfully chewy and taste better than any other oatmeal raisin cookie I've ever had! It is my family's new favorite too! The full article is at: http://www.celiac.com/articles/21537/1/Gluten-Free-Oats-YES-Chewy-Yummy-Oatmeal-Raisin-Cookies-Gluten-Free/Page1.html

Enjoy!

Soft & Chewy Oatmeal Raisin Cookies

• ½ cup Earth Balance Buttery Sticks or butter (I use unsalted stick butter)
  
• ½ cup granulated cane sugar
• ½ cup firmly packed brown sugar
• 1 egg + 1 egg white
• ½ teaspoon gluten-free vanilla extract
• 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix (I use Bob's Red Mill Gluten Free All Purpose Baking Flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 ½ cups gluten-free oats* (I like Bob's Red Mill Gluten Free Whole Grain Rolled Oats)
  
• ½ cup baking raisins**

Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours.

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.

*Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe.