Gluten-Free Recipes for Appetizers/Snacks



Roasted Tomatoes with Brie

January 25, 2010

Roasted Tomatoes with Brie

Courtesy of Nancy Baker, NFCA Director of Education

10 medium plum tomatoes
2 teaspoons of olive oil
1 tablespoon of pesto
4 ounces of ripe Brie cheese
Flat leaf parsley or basil
Salt and pepper to taste

Preheat oven to 325°F. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in ½. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil. Roast the tomatoes for about 50 minutes or until they are very soft. Let the tomatoes rest until warm, then arrange them on a small platter. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.


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Spinach-Stuffed Mushrooms

January 18, 2010

Spinach-Stuffed Mushrooms


Courtesy of Nancy Baker, NFCA Director of Education

20 mushrooms Stuffed Mushrooms
1 – 9 oz. box of frozen spinach
5 pieces of bacon
¼ cup of blue or gorgonzola cheese or to taste

Defrost and drain spinach. Cook bacon, cool, and crumble into very small pieces. Mix bacon, spinach, and cheese. Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.


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Gluten-Free Challah/Brioche

December 21, 2009

Gluten-Free Challah/Brioche



Courtesy of Chef Dan Kohler, Renegade Kitchen

  • 3/4 cup Sorghum Flour
  • 1/2 cup Tapioca Flour
  • 1/4 cup Rice Flour
  • 1 tablespoon Yeast
  • 1 1/2 teaspoons Xanthan Gum
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 cup Warm Rice Milk (110-120 degrees)
  • 2 tablespoons Honey
  • 1/3 cup Coconut Oil
  • 2 Eggs, Room temperature
  • 1 Egg and some Milk for the egg wash

Optional Toppings: Coarse Sea Salt, Sesame Seeds, Poppy Seeds…

1. Preheat your oven to 400 degrees
2. In the bowl of an electric mixer, whisk together all the dry ingredients.
3. Heat the rice milk to 110-120 degrees and slowly pour it into the dry ingredients with the mixer on low
4. Add the honey and continue to mix
5. Increase the speed of your mixer to medium and drop in the coconut oil one tablespoon at a time.
6. Crack the eggs, one at a time, into the mixing bowl and continue to mix on medium.
7. Increase the speed to medium-high and mix for one or two more minutes, until the dough comes together and pulls away from the sides of the bowl slightly.
8. Place the mixing bowl with the dough in a warm spot for 30 minutes. Cover it with a towel.
9. Using a spatula, shape the bread into a loaf onto a greased cookie sheet. The dough will be very sticky, so better to use the spatula than your hands on this one.
10. Brush the loaf with the egg wash and sprinkle on and desired toppings.
11. Put the bread in your oven for 10 minutes, then reduce the temperature to 350 degrees and continue to bake for 15-18 minutes, or until the loaf is golden brown and crusty all over.

Prep. Time: 10 minutes mixing, 30 minutes rising
Baking Time: 25-28 minutes
Yield: 1 8×5 loaf

Free of Gluten, Dairy, Processed Sugar, Corn and Soy.

See this an other great gluten-free recipes at Renegade Kitchen


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Spicy Thai Nuts

November 9, 2009

Spicy Thai Nuts



Thai Kitchen Logo


Courtesy of Thai Kitchen

Thai Kitchen Green CuryPrep Time: 5 minutes

Cook Time: 15 minutes

  • 3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
  • 1 teaspoon peanut or vegetable oil
  • 2 cups unsalted peanuts, whole almonds or macadamia nuts
  • 1 teaspoon sea salt

  1. Preheat oven to 350°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
  2. Spread nuts in single layer on large baking sheet sprayed with no stick cooking spray.
  3. Bake 10 to 15 minutes or until nuts are golden, stirring occasionally.

Makes 2 cups or 10 (3-tablespoon) servings.

Variation: Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.

Nutrition Information Per Serving: 197 Calories, Fat 17g, Protein 5g, Carbohydrates 6g, Cholesterol 0mg, Sodium 282mg, Fiber 3g


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Homemade Corn Tortillas

April 20, 2009

Homemade Corn Tortillas


Courtesy of Ellen Allard



http://iamglutenfree.blogspot.com/


Homemade Corn Tortillas


2 cups masa harina
¼ tsp. salt
1 ¼ cups warm water

Heat the water in the microwave until it is lukewarm. In a medium-sized bowl, combine all of the ingredients – don’t be afraid to get in there with your hands and knead the ingredients until combined. Cover with plastic wrap, and let the dough rest for 30 minutes.

Then pinch off 16 pieces, roll each piece into a ball and cover with a damp towel. Take one dough ball at a time and press into a tortilla with a tortilla press. If you don’t own a tortilla press, you can alternatively place a piece of plastic wrap on your counter. Place one rolled dough ball on the plastic wrap and cover with a second piece of plastic wrap. Then use a rolling pin to roll out the dough ball to the size you’d like your tortilla to be. If the dough sticks to the plastic wrap, spray some oil onto the bottom piece of plastic wrap before placing the dough ball on it. Similarly, spray some oil on the top piece of plastic wrap (on the side that will come into contact with the top of the dough ball).

Gently peel the top layer of plastic from the flattened tortilla. Flip the tortilla onto your other hand. Peel off the second layer of plastic. Put the finished tortillas on a slightly damp towel. Layer each new tortilla on top of the prior ones. Don’t bother putting wax paper or anything in between them – that isn’t necessary. Cover all of the tortillas with another slightly damp towel until ready to cook them.

Put the tortillas on a preheated hot griddle. When the edges begin to curl, flip and cook for another 30 seconds or until done.

It’s so easy to be gluten-free!


For more of Ellen’s fantastic recipes visit her blog,



http://iamglutenfree.blogspot.com/



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Gluten-Free Scones

March 29, 2009

Gluten-Free Scones


An NFCA gluten-free favorite!


Gluten-Free Scones

1 cup of rice flour (brown or white)
½ cup of potato starch
½ cup of cornstarch
¼ cup of powdered sugar
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
1 ½ teaspoons of guar gum
¼ teaspoon of salt
¼ cup of brown sugar
¼ cup of butter, or shortening
½ cup of yogurt
1 egg
2 tablespoons of water
Powdered sugar and rice flour for kneading

Glaze

1 cup of powdered sugar
1 tablespoon of milk
(3 drops of flavoring)

Mix all of the dry ingredients together.

Add the butter (or shortening), then yogurt, water, and egg.

Take from the bowl and knead in powdered sugar and rice flour until a ball forms.

Flatten ball until about ½ inch thick. Cut into 6-8 wedges.

Place on a greased sheet or baking dish.

Bake at 350°F for 20 minutes.

Cool for 10 minutes then place glaze on top.


Alternatives:

Add flavored yogurt and/or flavoring to the glaze, such as apricot yogurt with a drop of mapeline in the glaze, or strawberry yogurt with vanilla in the glaze, or raspberry yogurt with almond flavoring in the glaze.

Add nuts or dried fruit. Dried sour cherries are a fabulous addition. Dried lavender for baking (3
tablespoons) is very unique ingredient that keeps guests guessing!


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Sugar Roasted Pecans

March 1, 2009

Sugar Roasted Pecans

A delicious treat or tasty snack, good for anytime.

Sugar Roasted Pecans

By Christina Gentile,
NFCA Volunteer Staff Writer

Ingredients

  • 4 cups pecan halves
  • 2/3 cups sugar
  • 2 Tbsp pumpkin spice
  • 2 egg whites
  • 1 Tbsp ginger
  • 1 Tbsp vanilla
  • 2 tsp. salt
  • 1 Tbsp water
  1. Preheat oven to 250 degrees F.
  2. Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
  5. Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
  6. Remove from oven.
  7. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.


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Spiced Nuts

December 10, 2008

Spiced Nuts

Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.

By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!

I’ll show you the recipe with some pictures of our process below:


Spiced Nuts

Ingredients:

  • 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
  • 1 egg white
  • 1/3 cup honey
  • 2 t. cinnamon
  • 1 t. cardamom
  • 1/2 t. sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!


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Corn Fritters

November 17, 2008

Corn Fritters

Corn Fritters

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 1/2 cup brown rice flour
  • 1 tablespoon potato flour
  • 1 tablespoon arrowroot or corn flour
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1/3 cup filtered water
  • 2 cobs of fresh sweet corn
  • 2 shallots and green tops sliced
  • 2 tablespoons fresh coriander or parsley chopped
  • 1/4 teaspoon salt
  • Grind of fresh pepper (optional)
  • 2 tablespoons oil
  1. First take a sharp knife and trim the corn from the cob and put aside.
  2. Sift together the flours and baking powder three times to distribute the baking powder evenly.
  3. Place egg, water, salt and pepper into a bowl and whisk lightly.
  4. Sift in dry ingredients and stir to form a thick batter.
  5. Add corn, shallots and coriander and gently combine.
  6. Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
  7. Cook on one side til lightly brown then with a spatula turn to cook the other side.
  8. Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.


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Caponata

Caponata

Caponata

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 1 large eggplant cut into thin slices
  • 4 large ripe tomatoes chopped
  • 1 red pepper chopped
  • 1/2 teaspoon baking powder
  • 1 onion sliced
  • 2 sticks celery sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons capers rinsed under water to remove white vinegar
  • 1/2 cup pitted green olives
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic crushed
  • Dash of salt
  • Grind of pepper
  • Lettuce leaves and fresh sprouts for serving
  1. Lightly sprinkle both sides of eggplant with salt and leave to sit for about 30 minutes.
  2. Shake together the olive oil, lemon juice, crushed garlic, salt and pepper and set aside for flavors to develop.
  3. Rinse salt from eggplant and let the slices dry.
  4. Fry quickly in a little olive oil in a frying pan til both sides are golden brown, the remove and cut into large cubes.
  5. Place in a bowl and lightly mix the dressing through and leave to marinate for at least an hour.
  6. Gently toss with all remaining ingredients except lettuce and sprouts.
  7. Serve in salad bowls on a bed of lettuce and the mixed sprouts.


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