Carla's Gluten Free Recipe Box Newsletter

December 29, 2015

 

Dear reader,

During the year of 2015 there have been millions of visits to my website. I am including the most sought-after gluten-free recipes in this newsletter. Enjoy these for now and look forward to more in 2016! Perhaps you can join me while I diet for a short time.

 

Happy and healhy gluen-free New Years!

~ Carla

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RECIPES:

Image: Gluten Free Breakfast Casserole

I love this gluten free breakfast casserole because it so versatile! And my guests have raved about it, especially when made with bacon. You can skip adding meat altogether or replace the gluten-free sausage with gluten-free bacon or gluten-free ham. You can also skip the onion, add bell pepper or add more cheese. I have made a single recipe in a 7" deep dish pie pan and a 9x9" glass casserole dish. I have also 1.5 times the recipe in a 9x13" glass baking dish. This makes a great brunch dish. Be creative with this one and enjoy!

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Image: Gluten Free Waffles

You may be wondering the difference between a waffle and a pancake batter. A gluten free waffle recipe often calls for whole eggs. In this recipe, I have made them the traditional way, separating the egg yolks and whites. The whites are whipped until stiff and then folded into the batter at the end. This lends an airy texture to waffles versus an almost cake-like pancake texture. The other difference between waffles and pancakes is the fat content. Waffles contain more fat (oil or butter) which makes them more crisp.

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Image: Gluten Free Phyllo Dough Rolled Into Croissants

While it is spelled three different ways, filo, fillo, and phyllo, it is a super flaky and buttery dough, usually used for croissants, baklava, and other pastries. I have a Gluten Free Phyllo Dough Recipe that I developed over two years ago, but it is a simple version of this laborious recipe. While it was fine for a quick, flaky crust, it is more like a pie crust. It actually makes a wonderful pie crust. However, with all of the requests for gluten free phyllo dough, recipe I have received over many years, I thought it was time to create one. We'll never be able to duplicate the true phyllo dough made with gluten, but this gluten free version of Julia Childs croissant dough is a good substitute.

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Gluten Free All Purpose Flour Blend

If you've tried my Self-Rising Gluten Free Cake Flour Blend recipe, then you'll love this gluten free all-purpose flour blend, as well. If you do not have local access to superfine rice flour, you may find Authentic Food brand gluten free superfine flours online at Amazon in white or brown. There is also a new producer, Vitacost brand, but it is not as fine as the Authentic Food brand. My cookbook recipe testers are extremely pleased with the results and the savings. It is almost half the price of Authentic Foods brand. To receive 10% off your first order, click here. (I receive the same discount when you do.)

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Image: Homemade Gluten Free Bisquick Mix

While purchasing Betty Crocker's Gluten Free Bisquick is very convenient, and it works extremely well, you may prefer to avoid the processed ingredients it contains. It contains aluminum (sodium aluminum phosphate) as well as monocalcium phosphate and modified potato starch* which may be processed with acid or bleach. It also contains sugar, which is not in their original Bisquick mix. Try this homemade version instead and save of money!

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Image: Gluten Free Tempura

 

My first attempt at creating a crispy gluten-free tempura recipe turned out super crispy and deliciuos! They're dairy-free and egg-free, too! Click to get the recipe along with vegetable suggestions

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Image: Gluten Free Lasagna

I have published a couple of recipes for gluten free lasagna. There's my Gluten Free Lasagna – Chicken Spinach with Creamy Basil Sauce and my Gluten Free Chili Lasagna. I didn't think any of you needed a recipe for a traditional version, but I have received enough requests where this has become one of my top recipes. I think it's the sauce! Enjoy!

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Oven-Baked Gluten Free Naan

Naan is the Indian version of flatbread. There are two versions, crisp/firm and the one I prefer, soft. The soft is to-die-for and is the only version I make! Everyone who has tried my skillet version raves about it. If you have a pizza stone, that version is even better (as seen in photo)! That's all I make during the fall and winter. To avoid my kitchen from over-heating, I use the stovetop version during the summer months.

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Image: Gluten Free Chocolate Mug Cake

If you or someone you cook for has multiple food allergies, you may apreciate my most popular category with over 500 recipes. They are not only gluten-free but dairy- and egg-free as well.

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Gluten Free Puff Pastry Dough Danish

A few of you have expressed that you have had problems in making my Gluten Free Puff Pastry Recipe. I videotaped the procedure for you. I only made half of a recipe because so many of you have smaller sized families. I hope you enjoy the half recipe as well as the video. I also link to the full-size recipe.

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