Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
I have been wanting to create another gluten free muffin recipe that is refined sugar-free. Gluten free banana muffins are one of my faves! I used agave in this recipe, and course, bananas make a great natural sweetener so I did not have to add much agave at all. They came out perfect! Not too sweet, not as heavy as banana bread, moist, but not wet. Enjoy! Continue reading “Gluten Free Banana Muffins with Cinnamon (Dairy-Free)”
One of the nice things about Frito Lay’s chips that they have a few gluten-free varieties. Well, Frito Lay is getting on the all-natural bandwagon! Find out more below, including a list of which Lay’s chips are currently gluten-free. Continue reading “Gluten-free Lay’s Chips Going Natural!”
I was asked to review Hail Merry’s gluten-free, vegan, raw macaroons and granola. VegNews Magazine awarded their products the Best New Vegan Product at the Natural Products Expo West earlier this month. Ahhh! Hail Merry’s macaroons are heavenly! I wasn’t quite sure at the time if I had an allergy to coconut or not, but wanted to sample one rather than rely on my husband’s sweet tooth. I ate 3 chocolate macaroons without stopping! They almost melt in your mouth! And they are such a healthy snack! The next day I sampled the vanilla ones, and they are also melt in your mouth good! Of course, I am a chocoholic and like the chocolate ones the best! I had to save some for the hubby and did not eat any more, but really wanted to. I had no allergic reaction at all, but did to some coconut oil the following week. I really think it depends upon how coconut is processed. Hail Merry is sponsoring this gluten-free giveaway and review by offering one lucky winner some of my favorite chocolate macaroons in a gift set with a t-shirt for the raw foodist in us all! Continue reading “Gluten-free Giveaway and Review: Hail Merry”
This Himalayan red rice recipe is great with added heat, such as gluten-free hot sauce or gluten free chipotle sauce. It is almost reminds me of red beans and white rice, with a slight nutty flavor. However, I would definitely use red rice alone in soup for added protein and fiber. Himalayan red rice is formally known as Bhutanese red rice, but because it is grown in the Himalayan Mountains most people refer to it as Himalayan red rice. It is slightly sticky after cooking and contains more bran than brown rice. It is “rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.” * Himalayan red rice is not the same as red yeast rice which is associated with the same side effects as statin (high cholesterol) drugs. Red yeast rice is fermented and Himalayan red rice is not. Continue reading “Himalayan Red Rice Recipe”
I made this gluten free sandwich bread for my hubby! When mixing different multigrain gluten-free flours it creates an incredible flavor! I used Expandex® in this recipe, but you can skip it and substitute it for additional tapioca flour. The bread will be a little heavier, though. When either bread is reheated they both make excellent sandwich breads! You can even add some flax seed meal. I hope you enjoy this one as much as he did. I had a taste of this gluten free sandwich bread, and honestly, couldn’t stop at just one piece! Continue reading “Multi Grain Gluten Free Sandwich Bread Recipe”
In my studies on the science of gluten-free baking I learned that egg white powder can enhance gluten-free breads because of the protein content. I usually use fresh egg whites, but because I make so much bread, as my husband is a bread lover, I hate to have those egg yolks go to waste. There is just so much custard one can consume! Continue reading “Gluten-free Egg White Powder or Albumen – Albumin Powder”
I recently received a request from one of my readers for a gluten-free yeast-free bread recipe. I noticed that many people avoid yeast. Personally, I wish to slowly remove fermented foods and ingredients from my diet and had the question, “Is yeast bad for you?” I did some research and this article turned out to be about Candida, as well. I wanted to share the information I found on yeast, as well as how Candida (yeast infections), also known as thrush, can trigger celiac disease. Continue reading “Celiac Disease and Candida: Is Yeast Bad for You?”
Not too long ago I came across what I think is an incredible invention for those on a gluten-free diet, but especially celiacs and those highly sensitive to gluten. It is something I just had to share! When staying at someone’s home, at work, at a breakfast buffet (I often bring my own gluten-free bread to hotel buffets), or when you have to share a toaster with gluten-eaters, and you wish to toast your gluten free bread, prevent gluten cross-contamination by using Toastabags. However, this incredible new invention fixes that problem!…reusable toaster bags! Continue reading “Toaster Bags to Prevent Cross Contamination in Toasters”
“Going gluten-free” has gone mainstream with one out of ten consumers seeking gluten-free food choices. Snacks seem to be a hurdle for many people trying to eat gluten-free and healthy. Below are 12 satisfying low calorie gluten-free snacks that will work both midmorning or mid afternoon. But first… Continue reading “12 Gluten-free Snacks 100 Calories or Less”
My husband is, what he calls, a bread connoisseur. For quite some time he refused to give up regular bread, but he finally enjoyed my Gluten-Free Oat Bread, but only the one which contained Expandex. [Not the case anymore.] I was hoping to create a natural bread, without any modified ingredients that he would enjoy. Along with him, we both have now fallen in love teff flour. When baking with teff flour you only use a little bit along with other flours, as it is a whole grain flour. This recipe not only contains teff, which is very healthy and the smallest grain in the world, but other gluten free flours, as well. When compared to other grains, teff has a much larger percentage of bran and germ, therefore it is very high in dietary fiber, protein and iron. Some state that this flour tastes nutty. Others say it is graham-like. I would say it is sweet and nutty. Continue reading “Gluten Free Teff Bread”