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

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

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:

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.