gluten free artist's blog

motherearthnewsmag: Easy Gluten-Free Pot Pie By Wendy...

Tue, 14 May 2013 09:02:37 -0700

Easy Gluten-Free Pot Pie

By Wendy Gregory Kaho

I love pot pie. It’s classic comfort food. But sometimes pot pies can be very time consuming to make and weigh a little too heavily on the stomach. I borrowed the concept of a pour-over crust from myCrustless Apple Pie recipe and came up with this slightly non-traditional pot pie recipe, which takes less time to make than most pot pie recipes. It has a thick, savory filling, but only a light top crust; there is no bottom crust. However, as with my other crustless pie recipes, nobody eating this pie will realize that there’s anything different or feel that anything is lacking. In fact, this is one of my most popular gfe recipes.

yummyinmytumbly: Gluten-Free Quinoa Crusted “Fried” Chicken

Mon, 13 May 2013 09:02:45 -0700

yummyinmytumbly:

Gluten-Free Quinoa Crusted “Fried” Chicken

fffin: Savory, Cheesy Pizza Donuts (vegan and...

Sun, 12 May 2013 09:02:35 -0700

fffin:

Savory, Cheesy Pizza Donuts (vegan and gluten-free!)

click for the recipe

gluten-free-diet-recipes: Gluten Free Cake Pops for Weddings...

Sat, 11 May 2013 09:02:34 -0700

gluten-free-diet-recipes:

Gluten Free Cake Pops for Weddings and Other Special Events: http://glutenfreerecipebox.com/gluten-free-cake-pops-wedding/

kentberrysays: Chocolate marzipan tart - vegan, gluten-free

Fri, 10 May 2013 09:02:23 -0700

kentberrysays:

Chocolate marzipan tart - vegan, gluten-free

(via Celiac Disease Symptoms: A Free Infographic)

Sat, 27 Apr 2013 09:02:24 -0700

(via Celiac Disease Symptoms: A Free Infographic)

eating2bewell: Buckwheat Gluten Free Vegan Pancakes I have so...

Thu, 25 Apr 2013 09:02:40 -0700

eating2bewell:

Buckwheat Gluten Free Vegan Pancakes

I have so many memories of my dad cooking breakfast on weekends, which seems a little funny now that I think about it as I don’t remember him doing any other cooking any other time of the week. To this day, he is still cooking his now new and improved pancakes for him and my mom. This year they will celebrate 57 years of marriage, Wow that’s a lot of pancakes.

Last time they were visiting I made my traditional Saturday morning pancakes, however the pancakes at this house are not only from scratch but also gluten free vegan. I didn’t explain that they were much different than the traditional pancakes that he was accustomed to making; I just told him that I made them so that I could eat them too.

Well let me tell you for your pancakes to pass my father’s pancake taste test they have to be extraordinary! I not only passed but got an A+ with extra credit for the bananas in them. Bless my dear dad’s heart but the terms gluten free vegan just go right past him, but he couldn’t say enough good things about my pancakes. He liked them so much I wanted to package up my recipe ingredients and send them home with him. Made my day that I could put a smile on his face from serving him a pancake that were as good as what he makes.

I like to make up two batches of the dry ingredients every other time I make pancakes and freeze one of the batches for next time so all I have to do is add the wet ingredients

I spread a small amount of coconut oil on the griddle after warming it up on medium heat for 5 minutes

Wait till bubbles form on the top, then turn them over and cook for one more minute.

That isn’t butter or vegan butter on top of the pile of pancakes, that is my special recipe of Lemon Curd, so special it doesn’t need pancakes or cupcakes to spread it on. You might just find yourself eating it straight out of the jar.

1/2 cup of buckwheat flour-I grind mine in my vitamix

1/2 cup of brown rice flour-I grind it in the vitamix too.

1/4 cup tapioca flour

2 tsp baking powder

1/2 tsp baking soda

1/4 sea salt

1 1/2 cups of coconut milk or other non dairy milk

1 flax egg=1 Tbs ground flaxseed with 3 Tbs hot water

1 mashed ripe banana

1 Tbs melted virgin coconut oil

1/2 tsp of almond extract

1 tsp vanilla-gluten free

Mix together all the dry ingredients in large bowl

Mix together all the wet ingredients in separate bowl

Add the wet ingredients to the dry and stir.

Warm your griddle up on medium heat for 5 minutes and lightly grease with a little bit of coconut oil.

Ladle on the pancake mix, when they begin to bubble turn them over and cook for 1 minute more.

Adapted from Whole Life Nutrition Cookbook

From my archives, I’m revamping some of my older recipes and adding new photos

ambrosial-eats: Gluten Free Jalapeno Cornbread

Wed, 24 Apr 2013 09:02:47 -0700

ambrosial-eats:

Gluten Free Jalapeno Cornbread

gfhealthyliving: Blueberry Cardamom Cheesecake Crust...

Tue, 23 Apr 2013 09:02:20 -0700

gfhealthyliving:

Blueberry Cardamom Cheesecake

Crust Ingredients:

1 cup walnuts

2/3 cup pitted, packed dates

Directions Crust

Grind both ingredients together in a food processor.

Add 1 teaspoon of water if the mixture is too crumbly.

Press the crust into pans of choice. Set aside.

Filling Ingredients

3 cups blueberries

1 1/2 cups cashews

1/2 cup pure maple syrup or agave

2 tablespoons lemon juice

2 teaspoons ground cardamom

(start with less and add more, cardamom can be strong!)

1/2 teaspoon pure vanilla extract

Pinch of salt

3 tablespoons melted cacao butter

Directions

In a blender, combine all but the cacao butter, until completely smooth and creamy.

Add the butter and blend again to incorporate.

Pour the mixture over the crust(s)

Chill in the fridge or freezer until firm. Since the freezer means less chilling time, you may prefer it.

Garnish with blueberries, edible flowers, or any other garnish of your choice.

Source

foodsniffr: http://www.foodsniffr.com/blog/wp-content/uploads/20...

Mon, 22 Apr 2013 09:02:39 -0700

foodsniffr:

http://www.foodsniffr.com/blog/wp-content/uploads/2013/04/BalticMaid_MangoRelish3.jpg Sweet Indian Mango Relish on FoodSniffr Blog http://www.foodsniffr.com/blog/sweet-indian-mango-relish/

toastlovers: Gluten Free French Toast Bread Pudding

Sat, 20 Apr 2013 09:02:28 -0700

toastlovers:

Gluten Free French Toast Bread Pudding

Photo

Mon, 01 Apr 2013 09:01:59 -0700

When I find a pizza that's allergy free

Sun, 31 Mar 2013 09:02:24 -0700

loveustinkyface:

lensflared: Have you heard about Eat. Taste. Live. yet? Eat....

Sat, 30 Mar 2013 09:02:19 -0700

lensflared:

Have you heard about Eat. Taste. Live. yet?

Eat. Taste. Live. is a live, interactive cooking show for those who have celiac disease, are gluten intolerant, or are ready to take the next step to leading a healthy lifestyle. Always delicious and always gluten free, Eat. Taste. Live. allows audience members to follow along with the chef. as he cooks up new gluten free recipes during each episode. Audience members can send in questions and comments during the show and have them answered in real time during the live stream. During the week prior to the show, viewers can interact with the chef and producers of Eat. Taste. Live. via Twitter and Facebook. The constant interaction will give fans the chance to share comments, recipes, and celiac/gluten free news.

Tickets for the first episode (airing April 13th) are on sale now. Head over to www.eattastelive.com to learn more about us and purchase your tickets. Don’t miss your chance to be part of this exciting new experience, and don’t forget to share and reblog!

gfhealthyliving: Raw Coconut Lime Tart Ingredients Coconut...

Fri, 29 Mar 2013 09:02:32 -0700

gfhealthyliving:

Raw Coconut Lime Tart

Ingredients

Coconut Crust

1 1/2 cup shredded coconut (unsweetened)

1/4 cup flax meal

6 large dates, pitted

1 tbsp coconut oil, melted

1 tsp vanilla

pinch of salt

Coconut Lime Filling

1 cup fresh, young coconut meat (about two coconuts)*

1 small avocado

1/3 cup freshly squeezed lime juice

1/4 cup + 2 tbsp raw agave, coconut nectar, or maple syrup

zest of 2 lime

pinch of salt

2 tbsp coconut oil, melted

Directions

Crust

Blend together the ingredients for the tart shell in a food processor until moist and sticks together when pressed.

Divide into four 4” tart shells (or one 9” shell) and press evenly into shell, filling the bottoms and sides.

Place in the refrigerator while preparing the filling.

Filling

Blend all the ingredients together in a food processor or high powered blender.

Scoop into chilled tart crusts and spread even, smoothing the top with an offset spatula.

Place tarts in the freezer until frozen solid. (2-4 hours) Once frozen all the way through, remove tarts from pans with a knife.

Let thaw for 20 minutes before serving. Top with shredded coconut and a lime wedge.

Store in the freezer.

Source

A Blogger By Any Other Name: Cookie Dough Bites!

Thu, 28 Mar 2013 09:02:25 -0700

A Blogger By Any Other Name: Cookie Dough Bites!: abloggerbyanyothername: What’s super healthy,...

glutengetout: Vegan coconut balls #nutfree #glutenfree...

Wed, 27 Mar 2013 09:02:36 -0700

glutengetout:

Vegan coconut balls #nutfree #glutenfree #dairyfree #amazing #healthy #healthyeating #musttry #chocaholic #obsessedwithcoconut 🍫 by j_n_graham http://bit.ly/ZRpjnk

maadfoodhouse: Vegan Gluten Free Waffles

Tue, 26 Mar 2013 11:46:04 -0700

maadfoodhouse:

Vegan Gluten Free Waffles

WHEN SOMEONE TELLS ME THEY ARE GLUTEN FREE BUT THEN EAT PIZZA RIGHT IN FRONT OF ME:

Tue, 26 Mar 2013 11:45:24 -0700

howitfeelstobeglutenfree:

byteintuit: Gluten-Free Cran-Lemon and Almond Biscotti I’ve...

Tue, 26 Mar 2013 11:42:44 -0700

byteintuit:

Gluten-Free Cran-Lemon and Almond Biscotti

I’ve started to think that Biscotti are better off when made with gluten-free flours. These are fully dunkable and have a cranberry and honey candied sweetness, but are light in sugar.