Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
It’s that time of year again…pumpkin season! Because fresh pumpkin doesn’t make the best desserts, I’ve chosen to make a savory dish, gluten free pumpkin soup. I use the smaller, more tender pumpkins for cooking, and use the canned pureed pumpkin for desserts. I hope you enjoy this recipe. You can even serve it in a hallowed out pumpkin, if desired. Enjoy! Continue reading “Creamy Gluten Free Pumpkin Soup”
If you haven’t attended one of the annual Gluten Sensitivity and Celiac Forums yet, you’re in for an adventure. This unique event is where people gather to learn information about gluten sensitivity/intolerance and celiac disease. You’ll have the chance to speak to international experts in the field, and just like at trade shows, sample a variety of gluten-free foods. There’s nothing like the feeling of being around 300 or so people who all have the same thing in common. Continue reading “Gluten Sensitivity and Celiac Forum 2012”
This month, Joy Bauer’s recipe contribution comes from her Celiac Disease Recipes Collection. Low in fat and sodium, this gluten free sweet potato fries recipe is absolutely delicious without a thing added to them besides a little olive oil cooking spray. We found them a welcome change in our gluten free dinner menu. Fries don’t have to be crispy and drenched in oil to taste great. If you haven’t made them yet, I’m sure you’ll agree. Thank you again, Joy for your healthy gluten free recipes. Continue reading “Baked Gluten Free Sweet Potato Fries”
We’ve all been there before – you cook or bake something using rice flour and you taste that grittiness found in regular rice flour. It happens with white and brown rice flour. While superfine rice flour does not have that grittiness due its fine texture, not everyone has access to it. I purchase mine online through Authentic Foods. Continue reading “How to Prevent Gritty Rice Flour”
For pie crusts, I usually use my Gluten Free Phyllo Dough Recipe, as I created it long ago when I was satisfied with this heavier texture as a substitute for phyllo dough. However, it turned out to be a wonderful gluten free pie crust recipe instead, but it is not dairy-free. I used it in my Gluten Free Peach Custard Tart. This new recipe is dairy-free. Continue reading “Gluten Free Pie Crust with Lattice Top (No Starches)”
My mother was famous for her beef consomme rice recipe. However, Campbell’s Beef Consomme Soup is not gluten free; therefore, I could no longer make it. Missing its jell-like properties, I decided to convert her recipe to an easier gluten free one, using plain broth. Though if you have the time, Emeril on Food Network has a wonderful gluten free consomme recipe, where you can use any flavor broth you desire, (beef, chicken, or vegetable broth) (make sure it’s gluten free). It all depends upon what you are serving and/or your dietary needs. Beef has the best flavor, to me. However, the photo below represents chicken consomme rice since I was serving chicken that day. My husband enjoyed it so much, he went back for seconds. Continue reading “Gluten Free Consomme Rice”
I have been inundated with requests for starch and flour substitutions for my recipes as well as recipes that originate from elsewhere. Today I’ll answer the questions on which gluten free starch substitute to use in different scenarios.
Also, see my Gluten Free Substitutions Page, Continue reading “Gluten Free Starch Substitute: Potato, Tapioca, Corn, Arrowroot, Rice”
The Girl Scouts Heart of Michigan (GSHOM) is selling the first gluten free girl scout cookies, actually Gluten Free Chocolate Chip Bites. In my earlier blog post, Gluten Free Girl Scout Cookies and Fall Products, I stated that I would update you on the ingredients if I found them. And here they are. Continue reading “GSHOM Gluten Free Girl Scout Cookies Ingredients”
If you enjoy truffles you’ll definitely enjoy this gluten free chocolate truffle cake. A thick, rich chocolate truffle cake made with plenty of eggs, topped with a chocolate ganache frosting, and garnished with either sweetened whipped cream or fluffy white frosting. I prefer the whipped cream, as the recipe is rich already. Enjoy, whether for a special occasion or just for a special treat. Continue reading “Gluten Free Chocolate Truffle Cake”
No gluten free bread on hand? Not a problem! By slicing apples or firm pears you have a healthy substitute. Of course, fruit sandwiches may not go with your favorite gluten free cold cuts, but an almond butter, peanut butter, or whatever your favorite butter may be, is the perfect compliment to fresh fruit, and provides your protein. However, sliced chicken or turkey on apples may work well. In addition, nut butter also provides adhesion so that your add-ons stick together, without falling out. Whatever you choose, you cannot go wrong with fresh fruit. It’s delicious and nutritious! Continue reading “Gluten Free Fruit Sandwiches”