Calling all seasoned gluten-free cooks! Are you willing to share a favorite holiday recipe or some secret to cooking and baking gluten free? If so, please post it here. Give the gift of your experience to someone who is newly diagnosed. Help them to have a healthy holiday season!
The following tip and recipe is provided by Nikki Ver Steeg, RD, LN. Nikki is a dietitian at Singaram Gastroenterology and is the South Dakota Dietetic Association East River Media Representative. She can be contacted at (605) 310-2000 or by e-mail nikkigi@midconetwork.com.
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- Baking tip
Add 1 rounded teaspoon xanthan gum for every 2 cups all-purpose gluten-free flour used
in a recipe.
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- Recipe
Gluten-Free Chocolate Cake
1 rounded teaspoon xanthan gum
2 cups sugar
¾ cups cocoa sifted
1 teaspoon soda
Dash of salt
Mix very well! Add 1 cup lukewarm water, 1 cup fat-free or lite sour cream, and
2 omega eggs. Bake at 350 degrees for 30-40 minutes.
Frosting
1 cup sugar
¼ cup butter
¼ cup skim milk
Boil x 1 minute. Remove from heat. Add 1 teaspoon gluten-free vanilla,
½ cup gluten-free semisweet chocolate chips.
Spread and cool.
December 21st, 2007 at 8:26 am
NIKKI
Good to see your input with the gluten free recipe. Will try that sometime. I just found this web site and it looks like a great resource for Celiacs too.
January 10th, 2008 at 3:27 pm
I made Gluten-Free Stuffing from the Gluten-Free PANTRY for Thanksgiving. I followed the recipe though omitted the 12 oz’s. of pork sausage. My stuffing turned out dry and I would like to know if a GF cook can tell me if they have suggestion’s for keeping it moist. I omitted the sausage so perhaps this contributed to the dryness. Our family loves turkey and stuffing and I would like my next try at making it to be more successful. Thank you for your suggestions.
Carole
January 10th, 2008 at 4:38 pm
Scalloped Potatoes
6 medium Potatoes sliced
Salt and Pepper
2-3 TBS GF Potato Starch Flour
4 TBS of Butter
1/4 cup diced yellow Onion
Whole Milk
1/2 cup GF cheddar cheese
dash Paprika
Grease the sides and bottom of a rectangle 12 X 7 inch baking dish (approx). Peel and slice potatoes, next divide the potatoes, flour, butter, diced onion into thirds and place 1/3 of the potatoes in the baking dish sprinkling 1/3 of the dry GF Potato Starch Flour,1/3 of the butter, 1/3 of onions and then repeat the second layer, then repeat the third layer. Pour only enough milk on the potatoes so the milk can be seen through the layers. Sprinkle paprika over the final layer. Cover the potatoes and bake at 350º or 400º for 1-1 1/2 hours, remove the cover during the last 15 minutes adding the GF Cheddar cheese on the top and bake until potatoes are browned or tender when pieced with a fork. Serve from the baking dish. Serves six. Enjoy.
February 1st, 2008 at 11:12 pm
If your looking for a great GF Chocolate Chip Cookie recipe I recommend you try the recipe on the back of the EnterG Pure Potato Flour box called Potato Chocolate Chip Cookies. I can not taste the potato flavor in the cookies. I suggest you use large eggs and take the cookies out of the oven in 9-10 minutes. I have made many batches of this recipe. It took me a couple of times to perfect the cookies and found following the recipe ingredients exactly is very important along with the size of egg you use. It is most helpful to remove the cookies from the oven at the correct time as even a minute too long in the oven may cause them to be firmer. Most people who have sampled these cookies say they can’t tell these are gluten free. I keep them in our freezer shortly after they have cooled.
February 22nd, 2008 at 11:13 am
Thank you Carole!
We love our customers! Carole not only supplied us with a source for a good cookie recipe, she baked up a batch of these cookies and shared them with us! They were heavenly!
Laurie Nelson-Moe
Meadowsweet Market
March 27th, 2008 at 2:06 pm
This is for Carole on the turkey and stuffing. I used the Cause You’re Special Traditional French Bread for my stuffing. Made the bread the night before. Created the stuffing just like I used to before my GF days. Torn up bread, broth, chopped celery and onion, diced apple, seasonings, etc. Then I baked it in the same covered pan with the turkey. I put it in aluminum foil shaped into a bowl and placed this in the covered turkey roaster. The last 30-60 minutes of baking uncover the roaster to brown everything. This turned out great. I also had part of a doughnut and an english muffin (both Kinnikinnick) in the stuffing just because they were there and needed to be used. You could use whatever traditional recipe you used with non-GF bread. Any fruit you add will add to the moistness and if chopped well no one but you will even know it is in there. My non-GF people liked the stuffing as well as the GF folks.
Another hint I have is that I LOVE thick crusted pizza. So I use the Cause You’re Special Pizza Crust mix but add an extra packet of yeast. Perfect.
April 3rd, 2008 at 5:44 pm
Hi,
Just wanted everyone to know that my family loves the Tinkyada Brand of Pasta. My husband made the best Spaghetti and meatballs meal with the Spaghetti Style Pasta. Even the leftovers were great.
I made a delicious Goulash with the Tinkyada Penne style noodles and we couldn’t tell they were gluten-free. It was so good.
Becky Collins
July 19th, 2008 at 3:58 pm
Hi,
Wanted to let you know that I am leading a gluten-free lifestyle do to fibromyalgia like symtpoms and it has been the best thing ever! I also wanted to let you know that my mom and I own Nucci’s Italian Bistro on 57th & Western here in Sioux Falls. We offer Gluten Free Wraps, Panini’s, and Pasta’s. We make everything here homemade. Of course I have to disclaim that everything is made in a kitchen that uses gluten flours so if you are severly allergic I would not recommend it.
Maria P.