Desserts
Thursday, September 2nd, 2010
(makes about 2 cups)
Serve this with delicious gluten-free Angel Food Cake as a zesty dessert!
INGREDIENTS
1 c sugar
3 large eggs
1 tbsp orange zest
2/3 c fresh orange juice
½ c butter
DIRECTIONS
1. In a medium saucepan, whisk together sugar and eggs. Sire in orange zest, juice, and butter. Cook over medium heat, whisking constantly for 10 to 12 minutes, or until thickened.
2. Remove from heat. Let cook. Spoon curd into airtight containers, and store in refrigerator for up to 2 weeks.
Tina Turbin
Tags: gluten free, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
Posted in 20 minute recipes, Baking, Desserts, Recipes | No Comments »
Wednesday, July 14th, 2010
Gluten-Free and Dairy Free. So quick to make that they will leave you time to make some gluten-free waffle cones.
One bowl:
2-1/2 cups blanched almond flour
½ tsp salt
1 tsp. baking soda
¼ cup gluten-free dairy free chocolate and
¼ cup chopped nuts of your choice
Mix in a separate bowl:
½ cup light agave
½ cup grapeseed
1 tsp. vanilla-optional (I do not use this)
DIRECTIONS
1. Mix the wet into the dry.
2. Refrigerate 20 minutes.
3. Place 1 TB balls onto parchment lines pan and flatten slightly (about 1/3 inch thick).
4. Bake approx 7 minutes.
Tina’s ALTERED VERSION OF: Gluten Free Almond Flour Cookbook by Elana Amsterdam Celestial Arts, 2009
( NOTE: If you use Bob’s Red Mill it will not turn out like these. It will be grainier and more like coconut macaroons- I used fine ground blanched almond flour by JK Gourmet)
Tags: gluten free, gluten free foods, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
Posted in 20 minute recipes, Baking, Casein Free, Desserts, Kids in the kitchen, Recipes | 1 Comment »
Thursday, July 8th, 2010
Helpful Hints for Homemade Ice Cream Alternatives
1. Use coconut milk. It gives a mild, delicious taste that blends in so well with most flavors that you can’t even perceive it. I find it’s most noticeable in vanilla-flavored ice cream alternatives.
2. Add alcohol. By adding 2 to 3 tbsp of alcohol—such as Kahlua, rum, etc.—you can soften your ice cream alternative, making it more scoopable.
3. Store in multiple small containers. This is better than storing in one large container because constantly taking the ice cream out of the freezer and putting it back in can change the ice cream alternative’s texture.
4. A tight seal is a must. This reduces freezer burn. I recommend covering the ice cream with parchment or wax paper then sealing the container with a tightly-fitted lid.
5. Add more flavor. To add some tasty crunch as well as nutrition, add extras into your ice cream alternative, such as cacao nibs, unsweetened coconut, or toasted seeds or nuts.
Use your new homemade ice cream to make some fun “ice cream-sicles” with your kids.
Tina Turbin
Tags: Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Tina Turbin
Posted in Casein, Desserts, Helpful Tips, Ice Cream, Recipes | 1 Comment »
Thursday, July 1st, 2010
What an amazing variety of apple desserts out there! This is one of my favorite apple desserts because with their tiny size, they make a yummy snack any time of day and they are SO simple easy to make. You can mix it up by filling some with gluten-free blueberry pie mix to get ready for the 4th.
INGREDIENTS
3 small apples
1/3 c sugar
1 tbsp GF flour mix
1 tbsp cinnamon
¼ tsp nutmeg
1 GF pie crust (see my pie crusts)
SIMPLE DIRECTIONS
1. Peel apples.
2. Cut apples into thin, small pieces.
3. In a bowl with a lid, mix apples, sugar, flour, cinnamon, and nutmeg.
4. Seal and refrigerate for 12 or more hours to allow the mixture to get juicy.
5. Cut circles to fit and place in mini tart pans (about 2-inch pans), about 10 such pans.
6. Preheat oven to 350 degrees.
7. Fill crusts with apple mixture.
8. Put extra crust pieces on top and add some slivered almonds if you wish, sprinkle with sugar.
If you have extra apple mix and mix, you can make “apple burritos” by rolling up the apple mixture in extra crust and sprinkling sugar on top.
10. Bake for approx. 15 – 20 minutes until golden brown.
Copyright – Tina Turbin
http://GlutenFreeHelp.info
Tags: gluten free, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
Posted in Desserts, Easy Recipes, Holiday, Recipes | 1 Comment »
Wednesday, June 30th, 2010
Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.
Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.
Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.
This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis, IBS, diverticulitis, and other digestive conditions—to incredible results.
The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free companies, gluten-free contest, Gluten-Free Desserts, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Casein, Casein Free, Child Friendly Recipes, Children, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, Medical Research, One Dish Meals, Read About Products, Recipes, References, Substitute Mixes- GF | 2 Comments »
Thursday, June 24th, 2010
I’m bringing you this recipe courtesy of Cream Hill Estates. For more delicious, gluten-free oats recipes, visit the following link: http://www.creamhillestates.com/en_healthy_oat_recipes.php.
INGREDIENTS
Oat Crunch Topping
3/4 cup Oats, rolled, old fashioned (pure gluten-free oat products)
1/3 cup Brown sugar, firmly packed
2 tbsp Butter or margarine
2 tbsp Nuts, chopped (optional)
Cake
1/2 cup Vegetable shortening
2/3 cup White sugar
1 cup Banana, ripe and mashed
2 Eggs, large
1 tsp Vanilla extract
2 1/4 cups Oat flour (gluten-free)
1 tsp Salt
1 tsp Baking soda
1/2 cup Nuts, chopped (optional)
DIRECTIONS
1. Cream shortening and sugar until fluffy. Mix in mashed banana, eggs and vanilla. Add flour, salt, soda and nuts, stir until all ingredients are mixed together. Don’t over mix.
2. Put batter in greased 8”x 8” pan. Sprinkle Oat Crunch Topping on the cake batter.
3. Bake for 35-40 minutes in 350 F oven. Cool in pan on wire rack.
4. Cut into 16 pieces – each piece has 24 grams of oats (flour and rolled oats totaled).
Tina Turbin
Tags: gluten free, gluten free foods, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin
Posted in Baking, Cakes, Desserts, Easy Recipes, Eggs, Recipes | 1 Comment »
Monday, June 21st, 2010
Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.
Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.
With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.
You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.
The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.
I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!
This resource book is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info.
Tags: autoimmune disorder, celiac, celiac disease, Dr. Peter Green, gluten free, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Baking, gluten-free contest, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, humanitarian, reviews, Tina Turbin
Posted in Allergies, Autoimmune Disorders, Baking, Book Reviews, Books To Read, Cakes, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Dining Gluten Free, Easy Recipes, Flour Mixes- GF, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, One Dish Meals, Recipes, References | No Comments »
Thursday, June 3rd, 2010
Pamela’s Products NO COOK & SIMPLE COOKIES . These are delicious and fast and fun to make. Even kids enjoy these as they can get a “result” quickly and munch away. I made these for a wonderful cookie exchange in Tampa at the Celiac Group’s meeting. These were all eaten up and the plate was empty.
My Orange-Iced Lemon-Shortbread Delights. Another extremely delicious and easy adaptation of Pamela’s already make cookies and whipping up a frosting that is sweet, easy fun and absolutely scrumptious
You will need:
Two Boxes of Pamela’s Lemon Shortbread Cookies (Frozen)
½ bag of Pamela’s Vanilla Frosting
1 large orange
Water
4TBL Butter
Directions:
Add room temp. butter and water to half the bag of frosting
Mix well so no lumps.
Finely grate the orange rind to make orange zest (about 1-1/2-2 tsp. full)
Add to frosting and mix well and let sit about 15 minutes to “marinade”
Frost your cookies and set out for everyone to eat. (You may decorate them at this point too)
NOTE: I prefer to lightly frost my cookies as the flavor of both the lemon and orange come though this way. They are delicious!
You may store in refrig. or freezer covered.
Tina Turbin
Tags: Baking, gluten free diet, gluten free foods, Gluten-Free Baking, gluten-free contest, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Pamela's products, parents, Tina Turbin
Posted in 20 minute recipes, Baking, Children, Cookies, Desserts, Easy Recipes, Fun Food, Gift Ideas, Gluten-Free Products, Helpful Tips, Kids in the kitchen, Read About Products, Recipes | 5 Comments »
Thursday, May 27th, 2010
This is a wonderful gift to surprise someone who is on a gluten-free diet, who’s never had almond flour cookies or for the person who deserves something special in your life. I love to give this away to my girlfriends on their Birthday and I will double the recipe and place it layered and wrapped in a big bow. It is fun and easy to make and brings a smile to anyone’s face.
Instructions:
2-1/2 cups blanched almond flour
½ tsp salt
1.2tsp baking soda
½ cup dark chocolate chips
Add to a glass jar and seal tight
Directions to place on the label tied to the jar with a pretty ribbon:
Preheat 350 degrees
½ cup light agave
½ cup grapeseed
1 tsp. vanilla-optional
Mix all these together
Add the flour mixture from the jar
Mix only until thoroughly mixed
Roll into 1-1/2 inch long “logs”
Wrap in wax or parchment paper
Freeze for 30 minutes
Cut into ¼ inch round pieces
Place on parchment
Bake approx 7-10 minutes
You may turn to make both sides golden
Remove and let cool.
Enjoy!
Tina Turbin
This is my adaptation from
Gluten Free Almond Flour Cookbook by Elana Amsterdam Celestial Arts, 2009
Tags: gluten free, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
Posted in 20 minute recipes, Baking, Casein Free, Desserts, Recipes | 5 Comments »
Thursday, May 20th, 2010
This is simple, delicious and a hit with everyone! Use it to make gluten-free blueberry pie.
I 4xs the recipe below and end up with 4 batches and freeze three of them. This way I always have extra on hand for any last minute pie, tarts or quiche. It really is YUMMY! Make grandmas peach pie with it and everyone will be in heaven.
Ingredients:
2 cups brown Rice Flour
2/3 cup Potato Starch ( or 1/3 Potato Starch and 1/3 Teff Flour)
1/3 cup Coconut Flour
1-1/2 TBL Sugar
½ tsp Xanthan Gum
¼ tsp. Salt
1 large Egg
2 tsp Orange Juice
6-7 TBL Unsalted Butter (cold but not real hard)
Directions:
Get your 9 inch pie dish ready by greasing with unsalted butter
Dust with some of the rice flour
Mix all the ingredients in order except the butter.
Make sure all is very well distributed. You can sift if you prefer before adding the orange juice. I have done both ways and it really makes no noticeable difference to me.
Add the butter and mix a bit and then use to knives and cut the butter into the dough. Be patient! Do not get tempted to “mix” too much. This will harden your dough.
Allow the butter to remain a bit in little hunks. When it bakes it will distribute.
Place in wax paper and place in the refrigerator for 30 minutes.
You can press this right into you pie dish OR you can roll it out on a lightly floured board.
This recipe allows for one crust. As stated above I suggest 4Xs the above recipe and have extra available on hand.
Prick the dough 2-3 times and then pre-bake this dough at 375 for about 20-25 minutes or you can lightly bake it at only 10 minutes.
Enjoy!
Tina Turbin
Tags: gluten free foods, Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipe, Tina Turbin
Posted in 20 minute recipes, Baking, Desserts, Easy Recipes, Recipes | 1 Comment »
