Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
This is the final gluten-free giveaway out of 3 in the last 7 days! Sante America has a line of natural skin, hair and body products, many of which are gluten-free. They are graciously giving away their Intro to Sante Kit, which contains all gluten-free products! Read about the products and my review below. Continue reading “Gluten-free Giveaway and Review – Sante America Facial and Hair Products!”
I absolutely love Udi’s Gluten Free breads, both their sandwich bread (which is white) and their whole grain bread. I recently had the opportunity to sample more of their products. Well, now you not only have a chance to win their former full product line, but you get to hear about their 2 new products, just hitting the shelves! Continue reading “Udi’s Gluten Free Products Review, Giveaway and New Products!”
This gluten free phyllo dough recipe (or gluten free filo dough) is so easy to make compared to traditional recipes! Fortunately, for those of us on a gluten-free diet, we finally have an advantage in baking without gluten. Gluten is not our friend in attempting to create a flaky crust. Flakiness is what is needed in phyllo dough. This is my first attempt at creating a gluten free phyllo dough recipe. I began with my tart crust recipe and made it more flaky and crispy. Phyllo dough can be used with sweet or savory fillings, such as pastries, croissants, meats or cheese fillings and more. Yum, right? For a filling I used gluten-free custard which I use in my gluten-free cream puffs and for crème brûlée. What will you use for a filling? The crust turned out flakier than any crust I have ever made! I was so pleased. All those interviews with all of those gluten-free experts and chefs really really paid off. One of my Facebook fans stated that this pastry dough turns out an amazing pie crust. Enjoy and be creative! Continue reading “Quick Gluten Free Phyllo Dough – Gluten Free Filo Dough”
Carol Fenster, Ph.D., author of nine gluten-free and allergy-free titles was interviewed on “Carla’s Cooking” on October 7, 2010. Many people do not have the time to listen to the entire one hour archived show. Perhaps this will be an easier way to digest the vital information Carol shares with us. To listen to the show click, “Gluten-Free Cooking and Baking” or read the first part below. Continue reading “Carol Fenster Interview Transcripts – Part 1”
This gluten free sweet potato recipe was made from an error. My husband went grocery shopping. Big mistake! Huge! I asked him to pick up some sweet potatoes for my mashed sweet potato recipe and neglected to tell him I wanted the red ones. He came back with yellow sweet potatoes, a cross between a regular potato and red sweet potatoes or yams. The yellow ones are not as sweet and I could not use them in the recipe I had in mind. I had to find a use for them. Oh well, yet another challenge for a new recipe, gluten-free, of course! Continue reading “Mashed Gluten Free Sweet Potato Recipe”
I was just reading a newsletter from another gluten-free blogger who was advising her readers that if labels state, “gluten-free” you’re good to go. For many with celiac disease a tiny bit of gluten can make them seriously ill. I wanted to ensure the following information was known by all. Continue reading “Gluten-free Labeling Laws – Are you safe?”
This particular gluten-free giveaway and Arico’s Cassava Chips review was fun and educational for me. I don’t eat chips often and was able to sample all 4 flavors of Arico Foods‘ wonderful Cassava Chips. The first thing I did is research cassava. Cassavas are roots, grown similar to potatoes and are naturally gluten-free. Much like a potato, cassava roots are rich in energy from their high starch content and some soluble carbohydrates. Thousands of years ago they were grown in South America, later spreading to Latin America, Asia and Africa. Cassava is consumed all around the world today, though North America has little products containing cassava. Continue reading “Gluten-free Giveaway and Review: Cassava Chips by Arico Natural Foods”
This gluten free peach tart is not your ordinary peach tart. Each slice of fresh peach is surrounded by custard. It is truly scrumptious. Rather than using several flours and starches, this recipe only calls for one of each. Continue reading “Gluten Free Peach Tart with Custard”
Dr. Mathew Baillie, born October 27, 1761, known to have been one of the frontiers in celiac disease, discovered that a gluten-free diet would help those suffering from gastrointestinal problems and other symptoms, what is now known to be celiac disease. In the early nineteenth century Dr. Baillie documented the improvements of following a gluten-free diet, and for the first time, the relapse upon reintroduction of gluten. He explained, “Some patients appear to derive considerable advantage from living almost entirely on rice.”
October is National Celiac Disease Awareness month and I wanted to share this informative video with you to provide you with additional information to raise awareness on the subject.
Continue reading “Celiac Disease: In Memory of Dr. Mathew Baillie”
Gluten-free dieters and everyone else should learn the truth about milk. I have had the desire to write about the subject of milk for some time now. I have received emails suggesting drinking camel’s milk, asking why soy milk is bad for us, and most recently, why so many gluten-free recipes call for almond milk, coconut milk or other milk substitute rather than just plain old lactose-free milk. I cover many milk and milk substitutes below and what you should know them. Continue reading “Cow’s Milk and Milk Substitutes”