Author: Gluten Free Recipes Admin

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Gluten Intolerant? Don’t ‘Fall’ for Peer Pressure!

Dr. Vikki Petersen, D.C., C.C.N.

By Dr. Vikki Petersen

As adults I believe we would all like to think that peer pressure went the way of high school. While for many that may be true, unfortunately peer pressure seems to be alive and well in many of my patients who are gluten intolerant.

Just this week I’ve run into the following patients:

A gentleman who had been suffering with severe IBS (Irritable bowel syndrome with diarrhea and discomfort multiple times per day) last year, who, after learning he was gluten intolerant and making the necessary dietary Continue reading “Gluten Intolerant? Don’t ‘Fall’ for Peer Pressure!”

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Friend or Foe: Fats and Oils in Gluten-Free Baking

Image: Carol Fenster

 Gluten Free Baking Tips By: Carol Fenster

Fat gets blamed for a lot of things these days. Yet, it can be our friend and a necessary component of a healthy diet. Plus, it plays a VERY important role in making our gluten-free food look good and taste delicious.

What is Fat?
Fats are naturally occurring components of all foods––even watermelon has fat! Fat comes in many different forms, but the two we’re most familiar Continue reading “Friend or Foe: Fats and Oils in Gluten-Free Baking”

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Gluten Free Vanilla Pudding

Image: Gluten Free Dairy Free Vanilla Pudding

You’re gluten free now, so you may be considering a healthier diet, meaning no more Jello pudding for you? Well, I believe you’ll appreciate this gluten free vanilla pudding recipe even more than the packaged brands. Plus, it is an easy recipe and can be served immediately, warm or refrigerated. The difference between this gluten free vanilla pudding recipe and my custard recipe is mainly that the creme brulee is made with whipping cream and this gluten free pudding is made with milk or milk substitute; is thickened with starch; and that the creme brulee is baked versus the pudding is boiled. If you’re dairy free, feel free to substitute the cow’s milk for your milk of choice. I will be using this as a filling for one of my upcoming recipes. So, stay tuned in! Continue reading “Gluten Free Vanilla Pudding”

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Whole Grain Gluten Free Bagels

This is my second attempt at gluten free bagels. My first attempt was a huge flop. This one has the perfect texture! I used Pamela’s products bread mix ingredient list as a base, and just judged the amounts. I began with a 3 cup flour mixture, but ended up needing a little more starch, so added a bit of potato starch. My husband loved them, and he’s not gluten-free. Next time I make this I’ll work on adding more a shine to them, as they are a bit flat in that area. In addition, I will change the flours a bit, as they are just a little grainy, not much after they cool, though. I’ll give the superfine rice flours a try. If you try it before I do, please update us all by leaving a comment below. Meanwhile, if you haven’t had bagels in awhile, you’ll definitely appreciate these gluten free bagels. Continue reading “Whole Grain Gluten Free Bagels”

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Chocolate Chili with Bacon (Gluten Free)

Gluten Free Chocolate Chili

You heard it right, chocolate chili! I also threw in some bacon. I love to keep my guests guessing what the ingredients are in this chili. My daughter made a similar chocolate chili recipe, and she won an award for it. Unfortunately, for me, it contained tomatoes. Being allergic to tomatoes, I created my own chocolate chili recipe, gluten-free of course. You can top this chili with cheese and/or gluten free bacon bits. I over cook some bacon to garnish the top and then add additional juice from the chili on top. It gives it a nice sheen, yet leaves the crunch for added texture. This is yet another one of my no tomato chili recipes. Enjoy! Continue reading “Chocolate Chili with Bacon (Gluten Free)”

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Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread

Quite a bit of research went into creating this gluten-free zucchini bread recipe to get this recipe just right. Most gluten free quick bread recipes (breads using leavening agents to enable immediate baking, rather than allowing to rise), allow you to interchange the fruit vegetable or puree you use, except for zucchini bread recipes. Zucchini contains quite a bit of liquid. Therefore, you either need to lessen the other liquids in the recipe or squeeze out much of the liquid in the zucchini. Instead, I began with my banana bread recipe, and opted to add additional flour. This gluten free zucchini bread recipe was made with my own blend of gluten free cake flour. I link to it below. Enjoy! Continue reading “Gluten Free Zucchini Bread Recipe”

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El’s Gluten-Free Snacks Review and Giveaway

Image: El's Kitchen Medleys Gluten Free Snacks

Oh my! What a delight! I am addicted to el’s Gluten-Free Zesty Mix Medleys. The manufacturer, el’s, the makers of these wonderful gluten-free snacks, sent me samples of their Zesty Mix Medleys and Bagel Snaps. I love the Bagel Snaps because they are not as salty as the Medleys, and have a much milder flavor, and I really need to watch my sodium intake. However, the Medleys are to die for! They contain a little bit of everything: potato chips, corn nuts, pretzels, flaxseed corn chips, and a lot of spice, with a bit of a kick (heat). Definitely two tasty snacks! Read on to view a detailed photo of the Medleys.

Earlier this summer, I was on a long flight home from our vacation. When I’m tired is when I make mistakes of consuming gluten. I was handed a similar medley mix on the plane, opened them up and had a few bites. Suddenly a light went off…”These contain gluten! Continue reading “El’s Gluten-Free Snacks Review and Giveaway”

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Gluten Free Banana Bread

Gluten Free Banana Bread Recipe

I have been meaning to develop a gluten free banana bread recipe for some time now, but just could not decide whether I wanted to go for a heavier, super moist banana bread or closer to a cake-like texture. I opted for the heavy, moist one. The experimenter in me wanted to see what would happen if I added a 1/2 cup of milk (I used homemade almond milk) to what I was positive would make the perfect gluten free banana bread recipe. And boy, I am so glad that I did. It came out perfect! It tastes like real banana bread! Adding milk usually helps gluten-free baked goods, as it contains protein, but when I saw such a runny batter I became worried. No problems though. So happy, fulfilled and full! Enjoy! Continue reading “Gluten Free Banana Bread”

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Resources for Gluten-Free Restaurants: U.S. and International

Though summer is over and many of us won’t need a gluten-free restaurant as often as we do during the summer, we all have been there before. You’re on the road for hours and starving, but afraid to stop at a restaurant for fear of having to either experience gluten cross-contamination or the dreadful having to explain your diet to a wait person who is absolutely clueless! Continue reading “Resources for Gluten-Free Restaurants: U.S. and International”

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Zucchini Hash Browns

Several weeks, perhaps months, ago, I created a combined zucchini and potato hash brown recipe. Since then, I’ve been wanting to try just zucchini hash browns. The opportunity presented itself, as someone gave us a giant zucchini. It must have been 2 feet long and 6 inches wide. There isn’t much to this recipe, but it sure is delicious…and much healthier than your typical hash browns. In addition, it is much lower in carbs than regular hash browns! Continue reading “Zucchini Hash Browns”