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Farm Kitchen:  Gluten Free & Type O Diet For Your Health  |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
 Posted - Jul 30 2010 : 5:16:46 PM
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Updated, this a new challenge!
Let's have a gluten free week of recipes challenge. For each week let's post what we will eat each day. I thought this would help give us ideas of some new things to cook and eat instead of the same old thing all the time. I'm trying to liven up my menu and thought it would be a fun way to do so with my farmgirl friends.
Whose with me, are you up to the challenge?
Here's what I eat breakfast, lunch, dinner for the week.
Breakfast:Day 1: Oven bake with two eggs and gluten free flour, agave
Day 2: Chicken Sausage and Oatmeal
Day 3: Oven bake and two eggs gluten free flour, coconut milk unsweetened
Day 4: Turkey Sausage and Buckwheat hot ceral, butter
Day 5: Oven Bake, two eggs gluten free flour
Lunch: Day 1: Beans and meat, pinto beans
Day 2: Beans and meat black beans
Day 3: Beans, black-eye and meat
Day 4: Butter beans, meat
Day 5: Adzuki beans and meat
Dinner: Day 1: Fish and vege
Day 2: Meat and vege, gluten free pasta
Day 3: Fish, sweet potato
Day 4: Meat, vege
Day 5: Fish, yucca
See why I need help? I can't have dairy, soy, corn or tomato
I was asked to share my gluten free recipes and thought I would start a thread for it and we can all share ours here. I thought I would take them all at the end of the year and make a cookbook for all who contribute. I'll try to add a recipe every few days.
Breakfast Recipes:
Meat and Cheese Scones
1 Rice Flour cup flour
1 cup Millet Flour
1/2 cup tapioca or potato starch
2 tsp. xanthum gum
4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup butter
1/2 cup shredded cheese
1/4 cup cooked meat/sausage/ham etc.
1 tbsp. chopped dill
3/4 cup plain yogurt
1 egg
1 tbsp. gluten free mustard optional
Mix dry ingredients in one bowl cut in the butter. Mix the wet in another bowl add to the flour mixture. Mix just until moist.
Form balls and put on greased baking sheet. Bake 18 to 20 minutes or until golden.
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
Edited by - marjean on Dec 31 2013 08:46:08 AM |
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campchic
True Blue Farmgirl
312 Posts
Erin
Nebraska
USA
312 Posts |
Posted - Jul 30 2010 : 5:27:28 PM
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Ooh that is so exciting! I was just recently diagnosed to be gluten intolerant. I'll look forward to seeing your recipes and contributing when I can! Thank you so much!
Farmgirl #190
www.concrete-and-grace.blogspot.com |
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MerryHeartSister
True Blue Farmgirl
158 Posts
Christy
Tuscaloosa
Alabama
USA
158 Posts |
Posted - Jul 30 2010 : 5:44:07 PM
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Great idea!
Quick & Easy Gluten Free Gnocchi
Ingredients:
2 lb potatoes
1 cup white rice flour
¾ cup potato starch
1 tablespoon butter
2 eggs
salt
Method:
1. Peel quarter potatoes.
2. Boil potatoes for 20-25 minutes or until soft and cooked. Drain
and mash.
3. Put mashed potatoes into bowl and add rice flour, potato starch,
butter, eggs and salt.
4. Mix together well until all ingredients come together.
5. Take dough out of bowl and place onto a lightly dusted (with
potato starch) board.
6. Knead dough lightly to ensure all ingredients are mixed well.
7. Using a knife cut off small portions of dough and roll into long
snakes
8. Dusting your board with more potato starch, cut snakes into 4cm
(1½ inch) lengths.
9. (Optional) Press down lightly in the center of each with a fork –this
gives the gnocchi a better looking shape and also helps the
sauce stick to the gnocchi much like shaped pasta traps sauce.
10. Place gnocchi in salted boiling water.
11. Gnocchi will only take a few minutes to cook. As the gnocchi rise
to the surface of the water, remove with a slotted spoon.
12. Continue to cook in batches until all are cooked. Don’t
overcrowd the pot or the gnocchi will stick together.
TIP: You can store gnocchi in the freezer. Simply place into a zip lock
bag or airtight container and freeze. Be sure to dust well with extra
potato starch before placing into the bag. This will ensure they don’t
stick together!
To cook simply put straight into boiling water from Step 10 onwards
above – no need to defrost! How easy is that! |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Jul 31 2010 : 06:40:14 AM
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Yea, thank you very much for sharing the gnocchi recipe.
rice crusted quiche recipe
2 1/2 cups of warm rice
1/4 cup butter melted
2 cups of finely chopped veggies or meat or combination
1 1/2 cup cheese (mixed)
3 eggs
1/2 cup milk
1/8 tsp garlc powder
1/8 tsp onion powder
1/8 tsp paprika
press rice to the inside of a 9 inch pie dish with the back of a spoon. Pour melted butter on rice. Bake for 3 minute at 350 degrees
Mix veggie/meat with cheese layer inside crust.
Mix milk, eggs, and spices. Pour over veggie mix.
Back for 30 min at 350 or until knife slips in clean.
I changed it up a bit because I thought it was too cheesy with the original recipe 2 cups cheeses. I like this, but the BF thought the crust different. I also used brown rice.
Thanks for starting this thread!
Best Growing |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Jul 31 2010 : 09:27:40 AM
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Crock Pot Lasagna
1 lb. lean meat cooked
1 onion, chopped
2 cloves garlic, pressed
12 oz. cottage cheese or ricottta
1 cup grated cheese
12 oz. tomato paste
1 1/2 cups water
2 Tbs. dried basil
2 Tbs. dried parsley
1 tsp. salt
8 rice or gluten free lasagna noodles
In a bowl, combine everthing except the noodles. Mix well. Spread 1 cup of the mix in the bottom of the slow cooker. Break up 3 of the noodles so they fit in the cooker, and lay them over the sauce.
Cover with 1 cup of sauce so the noodles are covered entirely. Add 3 more noodles and cover with sauce. Repeat the process until all the noodles and sauce are used. Make sure the top layer of noodles is covered with sauce. Add more sauce if needed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
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bboopster
True Blue Farmgirl
1140 Posts
Betty Jo
West Bend
Wisconsin
USA
1140 Posts |
Posted - Jul 31 2010 : 1:34:42 PM
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Hello Ladies I have posted in the Entrepreneur section regarding Gluteen Free. If you have a moment please see my post Gluten Free Advice. I can use your advice on my upcoming business. Thank you! 
http://www.bboopster.blogspot.com
Nana to 4 with 1 on the way.
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Aug 02 2010 : 2:25:10 PM
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Rice Milk Mayonnaise (Egg-free, Soy-free, and Dairy-free)
Makes about 1 cup
The real trick to this recipe is the medicine dropper. To emulsify the mayonnaise properly, you must drip the oil in one drop at a time, or it won't work. The best way to control the flow is with a dropper. It will take you a few minutes to get all that oil in the blender a drop at a time, but don't be tempted to rush it. Your patience will pay off with perfection. Who would have thought it possible? Egg-free, dairy-free, and soy-free, but still with a lovely buttercup hue and the lush creaminess we love in fresh mayonnaise. Feel free to add fresh herbs at the end, or to use all canola oil, for a milder flavor.
1/3 cup cold rice milk
1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon ground white pepper
1 small clove of garl
teaspoon xanthan gum
cup + 2 Tablespoons Extra Virgin Olive Oil
cup + 2 Tablespoons canola oil
1/2 teaspoon fine sea salt
1. Combine the rice milk with the lemon juice and white pepper in a blender. Don't use a food processor for this; use a blender. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.
2. Set the blender on high, and using the medicine dropper, add the oil, drop by drop, through the hole in the lid of the blender, until the mayonnaise begins to emulsify. You may wish to use your other hand to cover most of the hole in the lid (see photo), to prevent splattering. This is not a recipe for the impatient. Take your time! Continue to add the oil, in a steady drip, until the mayonnaise is thick and creamy, scraping down sides of blender as necessary. (I turned my cheap old blender off several times to let it cool down while making this. You may also wish to take pauses). Again, do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.
3. Add the salt, taste, and adjust salt and lemon juice if desired.
4. Serve at room temperature. Transfer remaining mayonnaise to a jar, and store tightly covered, in the refrigerator for up to one week.
I'm going to experiment with Almond milk and Tahini butter in place of the rice milk. Use a big dropper.
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
Edited by - marjean on Aug 02 2010 2:28:27 PM |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Aug 03 2010 : 08:20:43 AM
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Since some of us have health problems along with the food allergies and sensitivities I want to add something that is very important for us to include in our diets to help our bodies heal faster. That is eating alkaline foods.
These are mostly fresh fruits and vegetables.
The highest of these are: figs, green juices and green vege with tops, carrot, beet, celery, pineapple and citrus juices.
There are acid fruits as well to avoid. overcooked fruits and vegetables. Raw fruits that are high acid are blueberry, plums, prunes, squash, raw seeds (sesame, pumpkin, squash, sunflower) and all nuts except almonds.
The only two grains that are alkaline are buckwheat and millet. Which I love both. If you sprout your seeds and grain they become more alkaline. So, I going to start sprouting some and see how I do with them.
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 03 2010 : 06:44:56 AM
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Great Idea and a good way to get more ideas! I'll post my week this afternoon.
Best Growing |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 03 2010 : 06:50:43 AM
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Silly me. I jumped straight to the end and didn't realize this was the post Marsha started a while back.
Best Growing |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
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ddmashayekhi
True Blue Farmgirl
4759 Posts
Dawn
Naperville
Illinois
USA
4759 Posts |
Posted - Oct 03 2010 : 2:49:54 PM
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My best friends daughter has to have a gluten free diet. I'm going to send them these recipes. It is so expensive to buy gluten free at Whole Foods and homemade does taste better! Thanks for the great thread!
Dawn in IL |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 03 2010 : 3:37:29 PM
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I think I may do a daily this week as life is crazy with getting ready for guests.
Breakfast - Quinoa in peach juice, cut peaches and mixed nuts on top.
Lunch - Pizza with lots of veggies and goats cheese. Kinninkkinnick has a gluten free, wheat, free, dairy free, soy free crust.
Dinner - Pork chops with veggies.
Best Growing |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Oct 03 2010 : 4:57:16 PM
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That sounds really good Laurie. I can't have fruit either. Drat! See my delima? I have quinoa and usually add it to my split pea soup that I make from scratch. My daughter is going to see if the pizza crust you suggested has sunflower oil in it. Another one of my allergies. And, they seem to put that in just about all natural and organic foods. Crazy. It is supposed to cause cancer. So you'd think they would stop using it. Otherwise, I'll just make my own and put acorn squash instead of tomato and artichoke hearts with olive oil. Yummy! Thanks that is how easy it is for me to convert what others have into what I can eat.
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 04 2010 : 06:23:13 AM
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Marsha, oh wow. No fruit! That would be hard. I use almond milk for a base for quinoa too. That makes it a hearty breakfast for me.
I used olive oil on my crust and now sauce. Cut up lots of veggies then sprinkled the goat cheese. I have some basil I make into a pesto to for the sauce layer sometimes. Hmm, I may have to try it with the squash. Thanks for the idea.
The crust uses sunflower and/or canola oil. That's a shame. I never heard that about sunflower oil before.
Best Growing |
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Gloria Bonde
True Blue Farmgirl
103 Posts
Gloria
Hot Springs
SD
USA
103 Posts |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Oct 04 2010 : 08:27:27 AM
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I'll take a look. Don't know if I can handle a hot pepper, but I could use another milder kind. My dd would love these. Thanks for sharing.
This morning I had chicken sausage (organic) with yucca fried in olive oil. Yummy! Later in the day I'll have a protein shake with Goatein by Garden of Life! And, I've gained 1 pound somehow! Yippie! I hope it stays on is all. I'm really trying to add more protein and good fats to see if my body will digest it and use it and not just burn it off or not absorb! Fun, fun, fun being me!
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 05 2010 : 05:59:54 AM
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Breakfast - leftover pork chop and peaches.
Lunch - rice and lentils cooked in turkey broth. Veggies.
Dinner - brown rice pasta with veggies and goat cheese.
Best Growing |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
Posted - Oct 10 2010 : 3:34:55 PM
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Well Laurie I made my own flat bread pizza crust and topped it with butternut squash and turkey sausage. It was fantastic. Using the sausage was the key. I don't season my meat very much so this made it perfect. I had half for dinner and the other half for breakfast the next morning.
Breakfast-Oatmeal and two eggs
Lunch-meatloaf and pinto beans
Dinner-Mexican casserol (Amy's) Haddock
Today, Break-Buckwheat hot ceral, turkey sausage
Lunch-Aduzki beans and buffalo burger
Snack-Rosemary flat bread
Dinner-Turkey, more flat bread and acorn squash
Farmgirl sister #308
handmade cards, vintage organizer bags and more at www.jeanpatchbymk.etsy.com
http://jeanpatch.blogspot.com
www.fullerdirect.com
id#0920150
www.watkinsonline.com/rjaramillo
www.sunsinefarmgirlcoop.com |
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Mamarude
True Blue Farmgirl
107 Posts
Anna
Durango
Colorado
USA
107 Posts |
Posted - Oct 12 2010 : 4:09:14 PM
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Here's our menu for the next week, I'm afraid it does have a lot of corn this week. I have celiac disease, my youngest child is allergic to Milk,wheat,beef, and pork. We're still uncovering stuff, elimination diets and blood tests and we haven't started on the other two members of the family yet!
Breakfasts- options are gluten free cereal with coconut milk or raw milk,scrambled eggs, gluten free/df waffles, muffins of some kind (this week is pumpkin chocolate chip from here
http://karinaskitchen.blogspot.com/2010/10/gluten-free-pumpkin-muffin-recipe.html
turkey bacon, and turkey sausage.
Lunches are leftovers or sandwiches on gf bread, and I make a gluten free/dairy free pizza so my son doesn't have to miss out on "pizza day" at his school each week
Dinners:
Roast chicken is on the menu usually weekly, leftovers go into other stuff
baked potatoes with broccoli and cauliflower and daiya cheddar cheese Polenta casserole
Dr. Praeger's gf fish sticks
Brown rice pasta with sauce
tostadas with refried beans and diy toppings. We also have stir fry with peanut sauce on the menu, and sometimes quiche from the Pamela's all purpose baking mix with whatever veggies are left laying around.
Here's my polenta casserole recipe, it's tweaked from the back of an organic grits box. One of our favorites....
1 Tbsp. oil
1 small onion, diced
1 cup frozen corn
1 can black beans, drained
1 cup or so of chopped zucchini
1/4 tsp. cumin
1/2 tsp. chili powder
2 Tbsp. butter or earth balance
1 Tbsp. flour
2 cups of milk or milk sub.
1 cup organic yellow grits
1- 1 1/2 cups grated cheese
Saute onions and other veggies until tender in a skillet, add beans, cumin and chili powder and heat thoroughly. Melt butter in a saucepan. Stir flour into the butter in the sauce pan, then slowly add milk and grits. Stir until thick. Mix in veggies from skillet and 1 cup cheese. Pour into an 8x8 baking dish and sprinkle with remaining cheese. Bake in preheated oven at 350 for 40-45 minutes.
I love seeing other people's menus and recipes! Thanks for sharing!
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 13 2010 : 10:41:31 AM
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I had a lot of company so was cooking a lot separate for me but did some things like corn muffins (using buckwheat instead of the flour) that they also ate.
Made Chili, meatloaf, and lasagna with rice flour pasta. Everyone loved the lasagna.
wraps - turkey or beef with cheese in a swiss chard leaf.
Egg muffins for breakfast (putting veggies and a little cheese in a muffin tin then scrambling up egs and pouring over the top.)
leftovers, nuts, apples, carrots
Best Growing |
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marjean
True Blue Farmgirl
3857 Posts
Marsha
Deltona
FL
USA
3857 Posts |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 28 2010 : 07:10:45 AM
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I've been pullin gout the cookbook the last few days. I made chicken with dried cherries, olives and chili; poached sole, polenta cooked in chicken broth with veggies, lentil soup with amaranth, apple with peanut butter (one of my favorites), salad with salmon or chickne, and quinoa in almond milk.
I made some granola for the BF, but it wasn't any I could have, drat it. I need to work on that. I did make an apple crisp using buckwheat flour and that came out good.
Buckwheat is my new to try item. I've just done a few basics and want to try some other dishes that normally call for wheat.
Laurie
Best Growing |
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Farm Kitchen: Gluten Free & Type O Diet For Your Health |
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Gluten Free & Type O Diet For Your Health
