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FITNESS

Wellness

3 totally delicious gluten-free recipes that will rock your world

 

To all our gluten-free and celiac darlings out there, good news: you can still eat your fave foods. We’ve got the deets on three delish GF recipes that will make you forget about that pesky allergy. 

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    Chocolate chip cookies

    That’s right, your fave sweet snack can be gluten-free—put on that apron and get to it.

     

    What you'll need:  

    • 1 7/8 cups (260 g) all-purpose gluten-free flour
    • 1 teaspoon xanthan gum
    • 6 1/3 tablespoons (57 g) cornstarch
    • 1/2 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 2/3 cup (133 g) granulated sugar
    • 1/2 cup (109 g) packed light brown sugar
    • 6 tablespoons (84 g) unsalted butter, at room temperature
    • 5 tablespoons (60 g) vegetable shortening, melted and cooled
    • 1 tablespoon pure vanilla extract
    • 1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten
    • 1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch

     

    Directions:

    1. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

     

    2. In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar. Whisk to combine well.

     

    3. Add the light brown sugar, and whisk once again to combine, working out any lumps

    in the brown sugar. Create a well in the center of the dryingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly

    distributed throughout the dough.

    4.. Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Do not flatten the balls of dough.

    5.Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer).

    6. Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.

    Recipe source: glutenfreeonashoestring.com

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    Fluffy pancakes 

    Now, a GF twist on your favorite way to start the morning. Top it with yummy berries and powdered sugar, or stick to good ol’ fashioned butter and syrup. 

    What you'll need:

    • 1 cup white rice flour
    • 1/3 cup potato starch
    • 3 Tbsp tapioca flour
    • 2 Tbsp granulated sugar
    • 1 1/2 tsp gluten-free baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp xanthan gum
    • 2 large eggs
    • 2 cups buttermilk
    • 3 Tbsp canola oil or melted butter
    • 1/2 tsp vanilla extract
     

    Directions:

      1. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum for 20 seconds. Add eggs, buttermilk, canola oil and vanilla extract and whisk until well blended and few lumps remain.

    2.Heat a large well oiled skillet over medium-high heat. Once hot spoon pancake batter onto griddle (I spread mine out a little) and cook until bottom is golden brown, then flip and cook opposite side until bottom is golden brown.

    3.Serve immediately with maple syrup or other desired topping.  

    Recipe source: cookingclassy.com 

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    Mac and cheese

    This creamy, cheesy dish is the perfect snack. Now, you celiac chicas can enjoy comfort food in style.

    What you'll need:

    • Salt
    • 16 ounces (2 boxes) dried gluten-free elbow macaroni
    • 4 ounces soft goat cheese (chevre), crumbled
    • 4 ounces aged white Cheddar, grated
    • 1 large bunch lacinato kale, stems removed, leaves cut into ribbons

     Directions:

     

    1. Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.

    2. Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.

    3. Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

    Note: You can use any cheeses you like here. Just be sure to use one soft cheese, such as goat cheese or cream cheese. Try gruyere or pecorino in place of the Cheddar. And any dark greens, such as Swiss chard or spinach, will work well as a substitute for kale.

    If you’re also dairy-free check out this recipe.

     

    Recipe source: foodnetwork.com

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by Anna Maria Hand | 2/1/2016
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