Author: Gluten Free Recipes Admin

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Celiac Alert: Quinoa Causes Gluten Cross-Reactivity in some Celiacs

Image: Dr. Vikki Petersen Celiac Alert: Quinoa Causes Problems in some Celiacs

By Dr. Vikki Petersen

Quinoa is a gluten-free grain. No one is arguing that point. In fact a study in 2011 tested quinoa, along with teff, millet and amaranth and found all to be safe for the diet of a celiac patient. (Reference: Bergamo, P, et al. Molecular Nutrition & Food Research (2011) 8:1266-1270. “Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease”) Continue reading “Celiac Alert: Quinoa Causes Gluten Cross-Reactivity in some Celiacs”

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Crunchmaster Multigrain Gluten Free Crackers Review and Giveaway

Image: Crunchmaster Gluten Free Crackers

Crunchmaster makes several types of gluten free crackers. They sent me two of their varieties. This month they are sponsoring a giveaway for their Multigrain crackers, which are my favorites. Next month they’ll sponsor a giveaway for their multi-seed crackers. So, stay tuned in for that one, as well. Continue on below to read learn more about Crunchmaster’s production, read my review, discover the ingredients, and enter the giveaway. Good luck! Continue reading “Crunchmaster Multigrain Gluten Free Crackers Review and Giveaway”

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Margie’s Gluten Free Cookie Dough Review and Giveaway

Image: Margie's Gluten Free Cookie Dough

A fairly new kid on the block, Margie’s Gluten Free, makes 4 different flavors of prepared cookie dough. Isn’t that wonderful? I remember when I was in a rush to make cookies, I used to be able to go to the store and just pick up a package. Well, now you can quickly make cookies again with Margie’s dough.

They test their products through the University of Nebraska (top gluten-free testing lab) and are found to be below 15 ppm (parts per million). They also get quarterly visits from the Celiac Sprue Association. In addition, they do not use eggs which makes them very stable (do not easily spoil). The first sample I was given at a trade show stayed in my refrigerator for about 2 month before I baked them and they were just fine. Another perk is that they are made with all natural ingredients and natural flavorings. You’ve just have to try them! Continue reading “Margie’s Gluten Free Cookie Dough Review and Giveaway”

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Gluten Free Dairy Free Almond Avocado Pesto

Image: Gluten Free Avocado Pesto

This is one of those gluten free recipes that truly tastes spectacular. I have stopped using pine nuts in my pesto awhile ago. Almonds provide much more flavor. I have been searching for a way of creating a creamy dairy-free pesto and I finally figured how to achieve it, with avocado! I’m an avocado lover and am always on the lookout on how to use them in new ways. My husband, however, is not a fan of avocados, so I just split the recipe in half and make one with avocado and other half with 1/4 cup Parmesan cheese, as in my Gluten Free Almond Pesto recipe. Because pesto is raw, you can use it on vegetable pasta for a gluten free raw dish, as well. Avocado pesto – I’m hooked, and I bet you will be, too. Continue reading “Gluten Free Dairy Free Almond Avocado Pesto”

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Gluten Free Macaroni Salad Italian Style

Image: Gluten Free Macaroni Salad

I’ve been asked how to prevent gluten free macaroni salad from hardening so much in the refrigerator. I find it best to make the salad right before you’re going to serve it. And if your dressing is well chilled, it should make the salad cold enough. Though, serving it room temperature is fine. I made this salad a little sweet by using stevia, but you can add sugar instead, if desired. It was just perfect! I had never made a gluten free version, and I thoroughly enjoyed it. I hope you do, too. Continue reading “Gluten Free Macaroni Salad Italian Style”

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Rudi’s Gluten Free Tortillas Review and Giveaway

Image: Rudis Gluten Free Giveaway Prizes

Since many of my readers, and myself, have been on the search for good gluten free tortillas, I approached Rudi’s Gluten Free Bakery for some samples for a review and giveaway. As many of you know I recently created a wonderful soft gluten free tortilla recipe, but to get it soft you must use Expandex, and I’d really prefer not to use any modified ingredients. With that in mind, Rudi’s was one of my first choices because they use natural ingredients. Continue reading “Rudi’s Gluten Free Tortillas Review and Giveaway”

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Sugar-Free Gluten Free Chocolate Parfait

Image: Gluten Free Chocolate Parfait

I’ve had several requests for gluten free, Jello instant pudding recipes as well as sugar-free ones. I do not advocate the use of sugar-free jello instant pudding, as it contains aspartame, which is a known cancer causing sweetener. To make this parfait with Chocolate Sugar-Free Fat-Free Jello Instant Pudding it will contain 8 grams of carbs per 1/2 cup. My suggestion is to make my No-Cook Gluten-Free Dairy-Free Sugar-Free Chocolate Mousse, which is pudding-like, and it uses avocado, a healthy fat, and is sweetened with dates. It also does not contain any chemicals or artificial dyes like the package pudding. Nor does it taste bitter. If you’d like to make the no-cook pudding with lower glycemic levels try substituting the dates with a little agave nectar/syrup. Either way, the natural way may be more work, but it’s delicious and a healthier choice. Enjoy! Continue reading “Sugar-Free Gluten Free Chocolate Parfait”

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Gluten Free Chocolate Mousse without Cream

Image: Gluten Free Chocolate Mousse

For Father’s Day I made my husband one of his favorite desserts, chocolate mousse. This gluten free chocolate mousse recipe is no different than a regular version accept for the use of gluten free chocolate. There are several ways you can make chocolate mousse: with heavy whipping cream, with egg yolks, and with egg yolks and butter, but I decided to go with egg yolks and separated egg whites. I allowed it to chill for about 6 hours and it wasn’t light enough for our taste buds, but 2 days later it was wonderful. And I’m sure it would have been lighter on the third day. Chilling for days is one of the keys to making this version lighter, and the use of egg whites is the other. I used semi-sweet chocolate morsels for the one in the photo, but natural dark chocolate is my favorite. And the photo represents only one day chilled. Enjoy. Continue reading “Gluten Free Chocolate Mousse without Cream”

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Gluten Free Potato Gnocchi with a Bacon and Basil Ragu

Image: Gluten Free Potato Gnocchi

You may have already tried my father’s neighbor’s Gluten Free Gnocchi Recipe, but this was tastes so much lighter, and less starchy. It’s made with gluten-free flour and riced potatoes. Oh my, my husband and I were in heaven! I laid it on a stripe of store-bought cream basil sauce and topped it off with a bacon and basil ragu. I would have thought were in a 5-star restaurant if I don’t say so myself. And the nice thing about the ragu is that you can use your favorite gluten free cold cut, pastrami, salami, etc. You don’t have to use bacon. Continue reading “Gluten Free Potato Gnocchi with a Bacon and Basil Ragu”