This site will be removed from the Internet on August 10, 2020. Carla is retiring. Look forward to a smaller website when she begins to publish her cookbooks in the near future. Thank you for your support!
Carla's Gluten Free Recipe Box | Page 225 of 248 | 2,000+ Gluten-Free Recipes by Gluten Free Recipe Developer to Manufacturers, Carla Spacher
You may have reviewed the links I post in our Gluten-free Restaurants Forum or you may have another favorite in mind. With all of the gluten-free menus popping up now, let’s share. Tell us what you consider to be the best gluten-free restaurant or menu. All you have to do is leave a comment voting for your favorite! Check out the forum for ideas if you need to refresh your memory. You may be the lucky winner. Read on to enter this gluten-free giveaway! Continue reading “Best Gluten-free Menu Giveaway!”
Months ago I purchased a couple tostada shell pans and never got around to my tortilla shell experiment, but after making the soft corn tortillas from the Viva Vegan! cookbook, I just had to see if I could make gluten-free tostada shells with masa flour (corn flour treated with lime), without deep frying. So, a couple of weeks ago, I got to experimenting and I share with you my findings for making the shells for gluten free tostadas. Continue reading “Gluten Free Tostada Shells”
Simpli makes high quality gluten-free food products including apricot gluten-free instant oatmeal and gluten-free oat shakes. Their oats are grown in Scandinavia, and are GMO-free. Findland’s oats are known for their flavor, as they have a shorter growing period in Finland, creating more of an intense oat flavor. This product is also additive-free and preservative-free, cholesterol-free, low-fat. Continue reading “Gluten-free Giveaway and Review: Simpli Apricot Instant Oatmeal”
One of my family members was recently diagnosed with high blood pressure and requested a batch of my low-sodium baked goods. Since their favorite fruit is pears I decided on my gluten-free pear corn muffins. Because they are not on a gluten-free diet and not used to heavy gluten-free food, I decided to experiment and add a little bit more tapioca flour (1/3 cup instead of 1/4 cup) and 1/4 cup of Expandex. Expandex also improves shelf life and helps save the texture of gluten-free foods while freezing. Wow! They really expanded and rose very nicely. In addition, I noticed that muffins made with Expandex had a nice crunchy muffin top, where the prior muffins had a soft top even where brown. Continue reading “Gluten Free Corn Muffins with Pears and Expandex”
This gluten free beef stew recipe is actually another one of my gluten free chili recipes without tomatoes, (due to my allergies). Some assume chili is naturally gluten-free, but if you use a package chili mix it may very well contain wheat gluten. This chili recipe is thickened with potato starch, though you may use cornstarch, if that is all you have on hand. You may also add tomatoes to this recipe, if you wish, which will sweeten it up a bit, or you can sweeten it with sugar, agave nectar, stevia or a combination of any of these. It is wonderful over baked french fries, which is how I used it, or you can top it over baked potatoes or rice. It is only a tad spicy, so if you like it hot, spice it up a bit more using additional cumin and chili powder. The worcestershire sauce gives it more a beef stew flavor, therefore, if you desire more a chili flavor, just skip it or add more chili powder. Enjoy! Continue reading “Gluten Free Beef Stew Chili”
I was out of town and running low on my Udi’s gluten-free sandwich bread. I wanted to pick some up while I was out, just in case. I went to Whole Foods in Napa, California and could not find Udi’s bread, but many other brands I lifted each one, looking for a light-weight bread like Udi’s, but they were all heavy, until…I found Rudi’s gluten-free bread! I thought, “Oh my! This is light!” I ended up not using it, but placed it in my sister’s freezer and brought it home with me. I was still using my Udi’s bread, until I realized I had not yet tried the Rudi’s bread. Wow! The texture is just like regular white bread! See the photo below for yourself. This made a great savory chicken salad sandwich.
I received a couple of Udi’s Gluten Free Pizza Crust to review. Because I am allergic to tomatoes, I often end up having a no sauce pizza or a pesto pizza. This time I came up with a sauce I can have, taco sauce without tomatoes! Why didn’t I ever think of that before, I do not know why! My husband tasted my pizza and liked it better than his! This recipe is much lower in sodium than most pizzas, too! Udi’s gluten free pizza crust made it delicious, as well! Now when you don’t have time to make your own gluten free pizza dough, you know what to buy.
Ah, it’s time for another gluten-free giveaway and review! There are usually at least 2 running at the same time lately. THIS GIVEAWAY HAS ENDED.
Tasty Bite sent me a few of their gluten-free products. Tasty Bite made the 2009 list of best companies to work for in India! Their manufacturing facility is the largest and highest quality of its kind in India and is located in one of India’s richest agricultural regions. Their focus is on quality. They are up on the latest manufacturing technology as you would find in high quality U.S. facilities. They are even audited by the FDA.
Their products are pre-cooked and cased in a pouch which only takes 90 seconds to reheat in the microwave, making it very convenient. Yet the products taste as though you just cooked them yourself, though they stay fresh for 18 months!
I had a request to create a recipe for gluten free cinnamon rolls ages ago and just now got around to creating it. I really wanted to skip this one, as I still haven’t started my new diet, but how could I resist, right? Not a sweet thing in the house, so I had to make something! I made them small, basically a half batch of what I would have wanted to make, but I have to do this to test a new recipe out sometimes. The next batch I make will be double and I will try allowing the rolls to rise for about 30 minutes prior to baking. I’ll let you know how this works out by updating this post. They are a little darker in color, as I used homemade pecan milk, but you can use any milk you wish. They are sweet enough not to need a sugary topping, too! These gluten free cinnamon rolls were delicious, but heavier than I desire. I’m working on improving it…about 5 attempts now.
A month or so ago I went to an Italian restaurant where I was served pesto mashed potatoes and it was one of those hitting my forehead type of moments, “Why didn’t I ever think of that?” They were fantastic, but lacking in butter. Perhaps they used olive oil only. They had just a hint of garlic and basil, not overbearing as you may expect. It didn’t taste like pesto pasta, nor garlic mashed potatoes, but a unique, flavorful mashed potato. I was able to duplicate the recipe, and wanted to share it with you, though my version has more butter than theirs did. Rich, decadent and creamy! They were so good that I forgot to take a photo of them when first made. See my left-overs in the photo below. Enjoy. Continue reading “Gluten Free Pesto Mashed Potatoes”