Tag Archives: gluten free

Best Gluten-Free Yeast-Free Bread Recipe

Clearly one of my New Year’s Resolutions should have been to keep up with the blog 🙂

The good news is that every time I came across something I wanted to share with you, I filed it away, so I have an abundance of recipes, research and resources ready and waiting!

The most exciting dietary discovery of 2012? BREAD!

Since I try to follow the Phase 1 diet 90% of the time (eating whole foods with lots of vegetables, fruits, meat, fish, eggs, nuts, and seeds), the one thing I miss (for taste and convenience at lunch time) is BREAD. When you take it out of your diet, you realize just how much you were consuming in the first place!

So when the dietician on Know the Cause shared this recipe, I thought I’d won the lottery. And then I thought it couldn’t taste like REAL bread without wheat and yeast. But you know what? It’s AMAZING.

It’s flatbread, but depending on how thick you spread it on the pan, it will have some fluffiness to it. And the spice on top is perfect.

Here is a link to this recipe on the Know The Cause website, as well as other Phase 1 recipes for Apple Cinnamon Amaranth, Chewy Chocolate Chip Cookies, and Yogurt Ranch Dressing.  I take no credit for anything except stumbling across this recipe on their site and wanting to share it with all of you!

Simple Flatbread Recipe
Developed by Kristin Kons

1 ½ cups blanched almond flour
3/4 cup tapioca flour
1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
1 teaspoon xylitol or raw honey or 7 drops liquid stevia
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 organic eggs
1/3 cup plain organic yogurt, preferably full fat or low fat
Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning Blend

1.    Pre-heat oven to 350º

2.    In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt. [I use chia seeds…]

3.    In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.

4.    Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.

5.    Pour batter onto a 12×16  jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.

6.    Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.

7.    On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.

8.    Cool and cut into desired size. I like using a pizza cutter to do this.

I did try making this recipe with different combinations of buckwheat, amaranth flour and tapioca (because we have a nut allergic child), but it just didn’t turn out the same. Luckily my mom lives in the area and makes us a batch every once in a while (oh who am I kidding…at least once a week!) because I noticed that the almond flour does tend to escape the mixing bowl and I didn’t want to contaminate the kitchen with the fine almond flour. (Speaking of cross contamination, we also don’t toast the bread, because we want to keep the toaster “nut-free” and if we butter the bread, we don’t double-dip into the container after touching the bread.)

I haven’t tried any of the other recipes by Kristin Kons, but the chewy chocolate cookies are tempting! If you do try one of the other recipes, please let me know how you liked it!

Gluten-Free Stuffing Recipes for Thanksgiving

This is going to be a quick post!

In preparation for Thanksgiving, I thought I’d pass along a New York Times Health article that came across my screen on gluten-free stuffing alternatives:

http://well.blogs.nytimes.com/2011/11/12/gluten-free-thanksgiving-stuffings/

Stuffing is such a traditional part of Thanksgiving dinner (at least at our house!)…The smell of celery and onions cooking is rather intoxicating. I can’t imagine NOT having it!  These recipes take the same flavors and give them a new spin.

I haven’t tried any, so I can’t really recommend one over another, but if we didn’t have a nut allergy in the house, I’d try #2. I’m a sucker for butternut squash 🙂

Let us know if you end up trying one of the recipes! I’d love to hear how it turns out 🙂

 

Recipe: Crispy Meatloaf

I seem to be on a comfort-food roll.

Might be because I’m getting over the world’s most irritating cold.  Or because it’s getting chillier outside and I know how long Chicago winters are…

In an case, this recipe is simply yummy and very satisfying.  Without the parmesan (an there isn’t a lot), it’s Phase 1, so really pretty healthy.

If you’re anything like me (and my husband), and you like your protein, then this recipe with serve 2 people (maybe with a little leftover for lunch).  If you have a bigger family, just double it, but make 2 separate meatloafs on the baking sheet.  I’ve tried making one big one and it was not the best idea I’ve ever had 🙂

This recipe also uses quinoa flakes instead of bread crumbs.  I use them in most recipes that call for bread crumbs with the exception of coating chicken or eggplant, etc.  They’re gluten-free and good on Phase 1.  Here’s what to look for at the store if you’ve never seen a box…it’s usually with the oatmeal.  Make sure you don’t pick up quinoa flour (which is good for some recipes, just not as a substitute for bread crumbs).

1 lb ground grass-fed beef
1 medium onion, grated
1/4 cup + 1 teaspoon tomato paste
1 teaspoon dried parsley
1/4 cup  + 1 tablespoon grated parmesan
1 egg, beaten
1/2 cup quinoa flakes
salt and pepper

Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray with non-stick spray.  Mix all ingredients (except 1 tsp tomato paste and 1 tbsp parmesan) and season with salt and pepper.  Make sure the egg/tomato paste/onion is mixed into the beef, otherwise you’ll get these tough bites of hamburger.  Form into a flat rectangle ~9in long, so it is uniform in thickness and will cook evenly.  Season with salt and pepper.   Spread remaining tomato paste on top and sprinkle remaining parmesan. Season with salt and pepper.  Bake 40-50 minutes.

My favorite part is the end…it’s definitely a little crispy.  I can’t stand soggy meatloaf…which is probably why I like the free form version better than the one made in a loaf pan.

But don’t take my word for it.  Take 5 minutes and whip one of these up for yourself and let me know what you think!

What’s in your meatloaf? (Or shouldn’t I ask???)

Recipe: Homemade Chicken with “Rice” Soup

Ok, I didn’t really use rice.  But it was cold and rainy outside and because my cold is still hanging on for dear life, I wanted chicken with something soup.  

This is Day 10, for anyone keeping count…yikes!  I truly believe the reason this one is so brutal is because I was in Vancouver when it started and I didn’t have my stash of homeopathic remedies that I usually take when I feel that first sign of a cold. (On top of not being in control of my meals for 4 days!)  By the time I got home, it was Day 4 and the cold germs were already invested in seeing this one through 🙂  But I digress…

This soup tastes just like chicken with rice, except there’s more “rice”.  I used buckwheat, because it’s a seed (not a grain) and very healthy for you. (So it’s good for the Phase 1 diet.)

2 tablespoons olive oil
2 medium onions, chopped
2 large shallots, chopped
2 cloves of garlic
5 carrots, chopped
4 ribs of celery, chopped
2 teaspoons Bells Seasoning
2 bay leaves

1 lb organic, free range chicken, cut into bit size pieces
1 cup buckwheat

4 cups chicken broth
4 cups water
salt and pepper

In a large pot or dutch oven, heat 1 tbsp of olive oil over medium heat.  Saute all vegetables until soft and lightly browned.  Season with salt and pepper and 1 teaspoon of Bells Seasoning.  Remove from the pot.  Add remaining tablespoon of olive oil and brown the chicken pieces.  Season with salt and pepper and remaining teaspoon of Bell’s Seasoning.  Add 1 cup of broth and scrape the brown bits from the bottom of the pan.  Add remaining 3 cups of broth and 2 cups of water.  Add buckwheat and the bay leaves and bring to a boil. Simmer for 30 minutes, adding more water as buckwheat absorbs liquid.  Makes about 6 servings.

 

Not sure about buckwheat? It’s a seed, but like quinoa, looks more like a grain. (And you also need to rinse it in cold water before cooking it, just like quinoa.)  It even says “Whole Grain” on the package. (My box of quinoa does too.) I don’t know what’s worse: that companies put whole grains on their boxes to entice people to buy them, or that the manufacturers don’t know what type of product they’re producing?! 

Buckwheat is a seed from a plant related to rhubarb.  It’s high in fiber and protein, and supplies essential amino acids.  It is also a great source of the bioflavonoid rutin. And it’s gluten free.

As for the Bell’s Seasoning, it’s a salt free blend of rosemary, oregano, sage, ginger, marjoram, thyme and pepper. Much easier than adding them all separately 🙂

So next time you’re feeling a tickle in your nose or the weather outside is frightful, whip up a pot of this soup. It really doesn’t take much time at all (it’s really only chopping), and it’s quite hearty because of the buckwheat. And you’ll have enough to last for a few days……

Do you make homemade soup or do you crack open a can of soup?

Yummy Gluten-Free Cookies

WHAT??  But cookies have sugar!

Yes, but I’m also not perfect.  Sometimes I just want a little something chocolatey from my past life.  And I don’t eat entire boxes of cookies like I used to  🙂

So I buy these:

They are definitely not as cheap as Chips Ahoy, but they are gluten-free and made with organic quinoa flour, rice flour, quinoa grains, real sugar, natural vanilla extract…real food. Nothing that sounds like a chemical and is hard to pronounce.

And they are individually wrapped.  Much better for someone like me that has a tendency to sneak “just one more.”

There are several different flavors, but chocolate chip is my favorite.

If you’re looking for a gluten free treat and aren’t on a strict candida diet, these might be worth a look.

And no, I’m not being paid for this post. I just really like the product and think it’s a good company to support 🙂