Gluten-Free Recipes

10 cups chopped peeled zucchini
3 tbsp cold-pressed (extra virgin) olive oil
2 tsp freshly squeezed lemon juice
1 tsp curry powder
1/4 tsp turmeric
Pinch fine sea salt
1/4 cup ground flax seeds

Filling:

1/4 cup raw cashews, soaked (see Tips, left)
1 cup chopped cauliflower florets
1/4 cup chopped tomato
2 cloves garlic
2 tbsp filtered water
2 tbsp freshly squeezed lemon juice
1 tsp ground cumin
1 tsp caraway seeds
1 tsp fine sea salt

1. Wrappers: In a food processor fitted with the metal blade, process zucchini, olive oil, lemon juice, curry powder, turmeric and salt until smooth. Transfer to a bowl. Add flax seeds and mix well.
2. Transfer mixture to a nonstick dehydrator sheet and, using your hands, spread evenly in a thin layer approximately 1/2 inch (1 cm) thick. Using a small knife, cut into 8 rectangles. Dehydrate at 105ºF (41ºC) for 5 to 6 hours or until firm. Remove from dehydrator and set aside or transfer to an airtight container and refrigerate for up to 7 days.
3. Filling: In a food processor, process soaked cashews, cauliflower, tomato, garlic, water, lemon juice, cumin, caraway seeds and salt until smooth and creamy.
4. Assembly: Place one wrapper on a flat surface, long side facing you. Spread 1/4 cup (60 ml) filling on left side of wrapper. Fold bottom left corner of wrapper over filling, then continue rolling to make a cone. Brush edges with water to seal. Repeat with remaining ingredients.

Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes
Written by Douglas McNish
ISBN: 978-0-7788-0295-2
List Price: $24.95
Robert Rose, April 2012

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Recipe for pistachio cupcakes courtesy of Artisanal Gluten-Free Cupcakes:

1 cup shelled unsalted pistachios
3/4 cup salted butter (1 1/2 sticks), room temperature
1 3/4 cups packed brown sugar
2 teaspoons GF pure almond extract
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
3 cups Artisan Gluten-Free flour blend (page 10)
2 teaspoons xanthan gum
2 1/2 teaspoons GF baking powder
1 teaspoon GF baking soda
1/2 teaspoon salt

To make the cupcakes:

1. Preheat the oven to 350ºF. Line standard cupcake tins with paper liners.
2. In a food processor, pulse the 1 cup of pistachios until finely ground. Set aside
3. With an electric mixer, cream together the butter and brown sugar until light and fluffy, then add the almond extract.
4. Add the eggs one at a time, mixing to incorporate after each addition.
5. Add the buttermilk and ground pistachios, and mix until combined.
6. Ina seperate bowl, combine the flour, xanthan gum, baking powder, baking soda, and salt, and mix with a whisk to "sift" the ingredients and break up any lumps.
7. Add the dry ingredients all at once to the sugar mixture and mix for about 10 seconds at medium-low speed to incorporate
8. Scrape down the sides of the bowl and mix at high speed for about 5 seconds, just until the batter is completely mixed and smooth.
9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.
10. Bake for 25 minutes.
11. Allow the cupcakes to cool in the tins for 10 minutes, then remove from the tins and let cool completely on a wire rack.
12. While the cupcakes are cooling, make the Pistachio Buttercream.

To finish the cupcakes:

13. Put the 1/2 cup shelled pistachios in a zip-top bag and use a rolling pin to crush into small pieces.
14. Use a small palette knife to spread a generous portion of Pistachio Butter-cream on the cupcakes.
15. Garnish with the crushed pistachios.

Note: If you can only find salted pistachios, leave the salt out of both the cake and buttercream.

Courtesy:
Artisanal Gluten-Free Cupcakes
By: Kelli Bronski and Peter Bronski
ISBN: 978-161519-036-2
List Price: $16.95 263 Pages
The Experiment

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Henk’s Flax Bread (Amazing Free Gluten-Free Bread Machine Recipe)

1 1/3 cups brown rice flour
1/3 cup flax flour
2/3 cup potato starch
1/3 cup cornstarch
1/3 cup cracked flaxseed
1/3 cup nonfat dry milk or skim milk powder
2 ½ tsp xanthan gum
1 ¼ tsp bread machine or instant yeast
1 ½ tsp salt
1 ¼ cups water
¼ cup vegetable oil (we always omitted or substituted with only 2 tbsp. evoo)
¼ cup liquid honey
2 tsp cider vinegar
2 eggs, lightly beaten
2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine brown rice flour, flax flour, potato starch, cornstarch, flaxseed, dry milk, xanthan gum, yeast and salt; mix well and set aside

2. Pour water, oil, honey and vinegar into the bread machine baking pan. Add eggs and egg whites.

3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.

4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350° (180° C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200° degrees F (100° C). If it’s between 180° F (85° C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

5. Once the loaf has reached 200° F (100° C), remove it from the pan immediately and let cool completely on a rack.

Gluten-Free Cycle
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110° F and 115° F (43° C and 46° C).

2. Warm the eggs and egg whites (see the Techniques Glossary, page 238).

3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.

4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200° F (100° C). If it’s between 180° F (85° C) and 200° F (100° C), leave machine on the Keep Warm Cycle until baked. If it’s below 180° F (85° C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Courtesy: 125 Best Gluten-Free Bread Machine Recipes

By: Donna Washburn and Heather Butt
ISBN: 978-0-7788-0238-9

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Recipe for Rosemary Roasted Carrots and New Potatoes (Courtesy of Gluten-Free and Vegan Holidays):

On a chilly spring day such as Saint Patrick's, this dish is sure to satisfy. Crispy on the outside and tender on the inside, the potatoes, intermingled with fresh rosemary and the sweetness of roasted carrots, are oh so enjoyable.

1 pound new red potatoes (about 10 small), halved
1/2 pound carrots, peeled and cut diagonally into 1/2-inch pieces
1/4 cup canola oil
3 tablespoons minced fresh rosemary
4 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

1. Preheat the oven to 400 degrees F.

2. Combine all the ingredients in a large bowl and toss well to coat the potatoes and carrots with the seasonings and oil. Pour the contents of the bowl onto a large baking sheet and roast the vegetables for about 50 minutes, or until the exteriors are crisp and the interiors can be easily pierced with a fork. (Halfway through cooking, using tongs or a spatula, turn the potatoes and carrots to they brown evenly.) Transfer to a serving bowl and season to taste with additional salt and pepper.

Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus
By: Jennifer Katzinger
ISBN: 978-1-57061-696-9
List Price: $24.95
Sasquatch Books 2012

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