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Gluten-free recipes

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80 Gluten-Free Slow Cooker Recipes | Divine Health. If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! My Crock-Pot (aka – slow cooker, CrockPot is actually a trademarked brand name) has not only become my best friend, but it has been my saving grace too! As a busy momma with hungry boys to feed, I spend a LOT of time and energy planning and preparing meals. And I’ll be honest, sometimes I get fed up with feeding people. (what momma hasn’t?) I try to make 3 slow cooker dinners per week, typically on Mondays, Tuesdays and Thursdays. Making dinner while everyone is under foot is quite a challenge. Today, I’m here to share an arsenal of slow cooker recipes with you, in case you are like me and are wanting to turn dinner time into a more pleasant and feasible experience. *Please Note: I have done my best to make sure all recipes are truly gluten-free. Main Dishes- Chicken/Turkey Main Dishes – Beef/Bison Main Dishes- Pork/Lamb Soups/Stews/Stocks Vegetables/Starchy Sides Fruit Options Miscellaneous Slow Cooker Sites.

Gluten free tagliatelle with chilli and garlic recipe. Here's an easy way to make fresh, tasty gluten free pasta Michela Chiappa: "A lot of people ask us how to make gluten free pasta and whether they can substitute normal flour with gluten free flour. The reality is it's not that simple. Gluten is the binding agent which gives your pasta dough its elasticity. However, we have found a solution! We experimented with different flours and this recipe is the simplest I've seen. The result is some amazing pasta which is so delicious and fresh. Serves 4 Ingredients For the dough 100g rice flour100g cornflour3 tbsp potato flour2 tsp xanthan gumPinch of salt3 large eggs, free-range if possible1½ tbsp olive oilPolenta, for dusting For the garlic and chilli sauce Big glug of extra virgin olive oil1 clove garlic, sliced½ dried chilli, finely choppedHandful of parsley, stalks and leaves separated and finely chopped To serve Small grating of parmesan Method 1. 2. 3. 4. 5. 6. 7.

Cook's tip. Make Your Own Microwave Popcorn Packs {Outdoor Adventure Party Favors} I have one main goal in mind when coming up with party favors for my little guys parties…trying to find something that our little friends will actually want to take home and use {or in this case eat}. Last year’s Pirate Party candy bar was a huge hit among all of our attendees, big and small. The kids loved the idea of being able to pick and choose what they wanted to put into thier treat bag and thought it was the coolest ever – exactly like the saying, a kid in a candy shop. This year I used the same concept and put together a Make Your Own Trail Mix Bar. A few of the guests, along with my little guy, have food allergies so it was important to have something everyone could enjoy so no one felt left out. Simply place 1/4 cup of popcorn kernels into a brown paper lunch bag, fold down the top and seal with a piece of clear tape.

To use as favors, I folded the bags into a small rectangles and printed the directions on some plain address labels to adhere to the front. Cashew butter cups | london bakes. We keep talking about things that will happen when we move. Whilst the weeks are slipping from me, lost in a blur of meetings and telephone calls and spreadsheets, I feel like our lives are on hold. I’m gradually un-stocking the kitchen and trying not to panic when I see the empty shelves.

I wander from room to room, mentally making a list of what we are and aren’t going to have a place for in any new flat. I spent far more time than anyone should debating whether I should buy some more loo roll or if we have enough to last us until we move. There’s always that phrase ‘until we move’, ‘when we move’. Which is slightly ridiculous as we’re unlikely to be moving any time before the start of the summer. And then, there’s everything that I think is going to be different when we move. I have a picture in my head of what life is going to be like when we move. It’s liberating though, to think that maybe I can use the move as a catalyst for some smaller changes in my life. Cashew butter cups. Pretzel Peanut Caramel Peanut Butter Cookie Dough Truffles. I don’t make truffles very often because they are a bit of a pain. The rolling of the little dough balls. Then dipping all those balls, one-by-one, into melted chocolate that tends to get cold too fast and it has to be reheated umpteen times mid-dippage.

Then after each truffle has been dipped, garnishing them with chopped bits of pretzels, peanuts, a peanut butter or caramel drizzle, is tons of crumbly fun. Lots of steps and stages with balls in and out of the freezer and bowls of chocolate in and out of the microwave. But these puppies are worth it. I purposely kept this recipe small because: 1. no one “needs” more than a dozen of these laying around and 2. no one should go to the work of making more than a dozen at a time.

Not that they’re that much work; please, I do want you to make them. But balls are not like pans of bars, which is why I tend to make bars more than any other type of dessert. Special K Bars are more wham bam slap it in one pan thank you ma’am are usually more my speed. Healthy Fudgy Brownie Bites. Healthy Fudgy Brownie Bites Sometimes you need to get your chocolate fix on without getting your gluttony on.

And these are just the little bites to do it. There’s NO added white or brown sugar, NO butter or dairy, and NO flour used. They’re vegan, gluten-free, grain-free, soy-free and you’d never guess they’re healthy. They’re a revamp of my 2009 Raw Vegan Dark Chocolate Fudge Balls and are made in minutes. The new batch size is slightly larger, but still yields just 2 dozen small bites, about 3/4-inch to 1-inch in diameter. I used cashews and highly recommend you do the same. I prefer cashew to almonds because almonds are chalkier, harder, coarser, don’t blend as easily, impart more nutty-flavor rather than buttery-flavor, and aren’t what I’d reach for.

This is a wet-ish dough, but it shouldn’t be sloppy wet, nor bordering on Chocolate Cashew Butter. Optionally, dredge the bites through sprinkles. I like to think of putting teeth marks into one of these is as guilt-free. Print Save. 21 Flavored Butter Recipes to Make. How to make at home with these organic, whipped, cultured, unsalted, and real . You’ll learn how to make flavored butter like apple, honey, garlic, cinnamon, and even pear butter to make your recipes even more flavorful. Who knew homemade butter could be so versatile or that it could be so easy to make? Tip Junkie Food has all with pictured instructions to learn or how to make. You can always search there if you’re looking for more with step-by-step instructions. {wink} 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 3 Fancy Butter Recipes ~ Fancy Butter is butter infused with other flavors, and here you’ll find 3 recipes for making fancy-schmancy butters that look divine. 18. 19. 20. 21.

Thanks Ladies. Also, be sure to check out the Tip Junkie site for decorations, party ideas, free printable Valentines, and kids craft ideas. Also, don’t forget to check out the for even more crafts, activities for kids, creative ideas, and free tutorials. Creating Memories that Endure , Gluten-free fresh pasta. No food has ever given me such fits, or taught me as much, as fresh gluten-free pasta.

When Danny and I developed the recipe for fresh gluten-free pasta for our cookbook , we made it over and over again, almost obsessively. There are so many good gluten-free packaged pastas on the market that we both wanted to make sure our recipe yielded better pasta than the bag. So we tried every flour, plus a little xanthan and guar gum, until we had a batch we liked. And then we refined it, and did more, and more. Finally, a recipe we liked.

Whew. Friends tested it and loved it too. When the edits came back from our incisive editor, I had plenty of work to do. What?! I cried. A few days later, I read a copy of Bill Buford’s book, Heat. I leapt out of bed. Thank you, Bill Buford. When we first created the pasta recipe, we had been using the eggs from my brother’s chickens. I changed the recipe. Why change the recipe? Well, I can no longer tolerate xanthan and guar gum. Time to start again. . Easy peasy. Gluten-Free Pasta: Mission ImPASTAble – noodle nightmares, never more. When I cooked store-bought gluten-free pasta for the first time, it was an unfortunate situation. I boiled the water, tossed in the spaghetti, briefly stirred it, then walked away. When I returned to drain it, I had missed the timer by a minute or so, and my brown rice noodles had turned into a mass of pasta pudding.

If you’re eating gluten free, you’ve probably had it before: the sticky, pasty mess that’s the result of many cooked brown rice pastas out on the market. The mush in the pot. The best thing about making homemade pasta is that it’s easy, but you quickly become a hero at home because you made it yourself. Pasta, like bread, contains a few simple ingredients, so there are few excuses not to make your own. Save your pasta machine for the kids’ play-dough or pressing wildflowers, because you’ll have to hand-roll this recipe. Get your favorite rolling pin ready, and learn to love the labor of homemade pasta. Eggs: yolks only. Plus one more whole egg (yolk and white). Peanut Butter Bacon Cookies.

Yes you read that correctly. BACON! These cookies were a birthday treat for my precious bacon-loving friend, Whitney. They were a hit at her pre-birthday tapas celebration last week! Six of us ladies scarfed them down for dessert. Ca-caw! The recipe comes from my best baking friend, Joy! She’s my go-to person when I want to bake something sweet and different! Let’s talk about how IN-CRED-IBLE these cookies are! Let’s get started! You have to fry some bacon first! Set cooked bacon on a paper towel to cool. Get your sugars & peanut butter together. Add an egg and the baking powder to the peanut butter and sugar. Cue the BACON! Shape dough into little balls. Roll the dough balls in sugar. Smoosh with a fork. Off to the oven for 10 minutes at 350 degrees.

Here they are out of the oven! Plate those babies up! I bet you can’t just eat one! Makes about 24 cookies (Recipe via JoytheBaker who adapted from The Gourmet Cookbook) Preheat oven to 350 degrees F. Lemon Date Energy Bars. I was sitting on the couch the other day, watching a recorded episode of Glee, Cooper was napping and I finally finished the chores on my loooong TO DO list. I started plowing through a “Lemon Bar” flavored LÄRABAR and thought, “Damn! These are GOOD!” I checked the back of the package and was shocked to find that it contained less than FIVE ingredients. In true Tracy fashion, all I could think was: MUST MAKE THESE.

LIKE. RIGHT NOW. All of the ingredients were just chilling in my pantry. I looked at the ingredient list from my Coconut Date Rolls to help me cess out these bars because dates are the main binder in both! And we’re off! Here’s my inspiration! Cashews, almonds, dates, lemon. Grind up the almonds, cashews, dates & lemon zest.

Your food processor is gonna work HARD. Take a taste of the mixture….then add in some lemon extract! Whirl it and then you’re done! Put the mixture in a parchment lined brownie pan. Press it evenly with your fingers. Unwrap & cut into quarters. Apricot Coconut Energy Bars. Tangy, sweet, crunchy, chewy, delicious, healthy, raw, nutty, vegan, scrumptious, simple, homemade. All you need is a few pantry items, a food processor and a bit of freezer time and you’ve got yourself a week’s worth of healthy snacks. Who needs to buy expensive energy bars when you can make your own? Sorry energy bar companies, I totally sold you out.

And we’re off! Ingredient gathering time! Go melt your coconut oil. I put mine in the microwave (sans lid) and zap for 30 seconds. Nut chopping! Set nuts aside. Throw the dried apricots in the processor! After a few minutes you have this. Oats, coconut, hemp seeds, agave syrup, ginger & salt! Add in the melted coconut oil while it’s running. Test out your “dough” Add in the cashews and pulse to combine. Dump the dough on your parchment lined baking pan. Press it in. Cut up your bars. Stack them up. Put them in a little container for safe keeping. Now you’re never far from a healthy snack! Makes 8 (a Shutterbean original) Apple & Spice: Apple & Spice featured in Love Baking Magazine. Happy New Year everyone! Hope it’s a happy and healthy one. A few days ago I received a copy of a fairly new magazine – Love Baking, with a focus on cupcakes and & sweet treats. Imagine my delight when I opened it to discover that my blog and I had been featured in the bloggers’ cupcake creations part of the magazine!!

How exciting. The other bloggers were The other bloggers on the page are The Caked Crusader, I Heart Cupcakes, Cupcake Crazy Gem, American Cupcake in London, The More Than Occasional Baker, American Chop Suey, and The Nom Bakery. Thank you Love Baking! Gluten Free - Baking ideas - Baking Mad. Wild Blueberry Forest.