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Monday, 11/16/15 - Holiday & Pot Luck Recipes Modified Gluten Free

 

Here are some yummy dishes that I thought looked great for the holidays and potlucks.  Most of them are pretty simple to prepare.  I’ve listed under each link what I use to modify the recipe gluten free.  Be sure to bookmark this page and visit again for more added recipes! 

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/amaretto-chocolate-tart-with-apricot-cream-recipe.html

*Use Bob Red Mills 1 To 1 Gluten Free Baking flour and grass fed butter

 

http://m.cookingchanneltv.com/recipes/corys-famous-mac-and-cheese.html

*Use gluten free flour or arrow root for any recipe that calls for a thickener and a gluten free pasta of your choice

 

http://m.cookingchanneltv.com/recipes/giada-de-laurentiis/spinach-and-pancetta-strata.html

*Use gluten free bread.  I like the Whole Foods brand which is corn free

 

http://m.cookingchanneltv.com/recipes/ching-he-huang/red-cooked-butternut-squash.html

*When any recipe calls for soy I use a gluten free soy sauce

 

http://m.cookingchanneltv.com/recipes/giada-de-laurentiis/artichoke-gratinata.html

*Use Pacific gluten free chicken broth and Ian’s gluten free Panko bread crumbs

 

http://m.cookingchanneltv.com/recipes/aunt-chelles-three-cheese-macaroni-and-cheese.html

*Same as above mac N cheese

 

http://m.cookingchanneltv.com/recipes/bobby-deen/fresh-green-bean-casserole.html

*For topping I use Ian’s gluten free panko.  I use Pacific cream of chicken and mushroom soups

 

http://m.cookingchanneltv.com/recipes/tiffani-thiessen/honey-roasted-carrots-with-sesame-seeds.html

*Use gluten free soy sauce or if you do not eat soy use Coconut Aminos in place of soy

 

http://m.cookingchanneltv.com/recipes/roasted-acorn-squash.html

*Use a gluten free cookie, grass fed butter, and there’s an amaretto syrup I bought at Specs for cooking that is less expensive, unless you drink Amaretto.  :)

 

http://m.cookingchanneltv.com/recipes/funeral-potatoes-utah-potato-casserole.html

*Use Pacific gluten free cream of chicken soup mix (at Whole Foods). I use organic sprouted corn flakes. (Whole Foods).  Or substitute with Ian’s gluten free Panko bread crumbs. 

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/coffee-glazed-italian-doughnuts-zeppole-recipe.html

*Use Bob Red Mills 1 To 1 Baking flour and I’m also experimenting with Blackbird Bakery (here locally) flour blends.  Bob Red Mills 1 To 1 is one of the newer one's I have used lately. It doesn't have the funny taste that his All Purpose Gluten Free one does. 

 

For a Chocolate crust:


1 Cup Bob Red Mills 1 to 1 Baking Flour

1/2 Cup Almond Flour

1/3 cup Cocoa Powder

3 TB Sugar

1/3 cup slivered Almonds (optional)

1/4 teaspoon salt

1 Stick very cold grass fed Butter


2 TB cold water

Mix flours with salt and almonds, then add butter, pulse and add the water.  Pad into a disk and cover with seran wrap and put in frig for about 15 min. Roll out or I also press it into tart or spring form pan.  This is a really good crust!  I just make it in the spring form pan and baked it about 35 min on 350 so it is like a cookie.  I used it with the Chocolate Mocha ice box cake. Here's the recipe for that.  (let it set up over night for best results!) -

http://glutenfreelady.com/recipes.php?id=140

 

Happy Holidays from Gluten Free Lady!

 




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