Recipes, Cooking Blogs,
to Cook it Yourself!


Recently, General Mills gathered some of the best gluten
free bloggers for a gluten free summit in their test kitchen.
The list of bloggers below is from this momentous meeting. Their
approach to gluten free cooking varies. Some prefer no meat or
processed foods. Some embrace all GF products. But all have
recipes and tips that you will enjoy reading. In other words, here is a
list of...


Hey That Tastes Good:  Popular, personable, and prolific, Jill in her
20's has more than one family member who is GF. Check it out.

Gluten Free Easily:  Written by a leader of a GF support group in
Virginia. Prefers easy "good for you food" instead of processed or
specialty foods.

Gluten Free Homemaker:  Down to Earth Recipes and Tips! Just
what we can use here in NE Ohio.

The Savvy Celiac:  Amy Leger has a background in TV news. Her
daughter and brother were diagnosed with celiac disease. She covers all
topics…and well.

Wheat Free Meat Free:  The Crispy Cook's husband was diagnosed
with celiac disease. Fish, seafood included, so not totally vegetarian.

Gluten Free Taste of Home:   Traditional blog. Scroll down to the
bottom and look at the links there, for past articles and recipes.

Celiac Princess:  She just got married! Great pictures and advice  for
a GF wedding! Vanessa Maltin, past contributor to NFCA website, writer
for Delight GF Magazine, and past speaker at our 2007 Celiac Disease
Conference.  Also past author of Beyond Ricecakes and new author of  
Gloriously GF with comments by Heidi Collins CNN, chefs from Maggianos,
Thai Kitchens & Café Atlantico.

Hold the Gluten:  Maureen, a busy young mom, diagnosed in 2005, is
well connected with other bloggers. Her site has a blog and a podcast,
which is like a  taped radio show. If you want other GF blog sites, go to the
resource page for a list
More Recipe Sites:

Carol Fenster Recipes: www.savorypalate.com/recipes

Gluten Free Girl cooking videos, recipes, blog; so much to choose

glutenfreerecipecollection.blogspot.com  New blog from
Catherine in Shaker Heights!
GF Blogger Recipes
****
Best Ever Gluten-free Stuffing Recipe
from Celiac.com
5-6 cups gluten-free bread (about 1-2 loaves), cut into one-inch
cubes, toasted (300 degrees 25 minutes.Time varies on bread
used)and cooled
2 tablespoons olive oil,  3 cups celery, chopped,1 large yellow onion,
chopped
1 tablespoon fresh thyme, finely chopped,1 tablespoon fresh sage,
finely chopped,1-2 teaspoons fresh rosemary, finely chopped
1-2 cups gluten-free chicken broth, 1 egg yolk, 1 teaspoon salt, 1/2
teaspoon pepper
Directions:
Sautee the onion and celery in olive oil on medium-low heat until
translucent. Stir in the rosemary, sage, and thyme, and cook another
one or two minutes, until the aroma of the herbs fills the air.Bring the
chicken stock to boil on high heat. Place the egg yolk in a
medium-sized bowl and carefully spoon two or three ounces of the
chicken stock into the egg yolk, slowly, while whisking the mixture. Add
the rest of the chicken stock to the egg mixture. (blending a small
amount of stock into the egg first will prevent scrambled eggs.)Add the
cooled celery, onion, and herbs mixture into the stock and egg mixture.
Toss the bread cubes into this mixture and coat thoroughly. Add the
salt and pepper and toss bread a bit more. Place all of this into a with
aluminum foil. Place in 400°F oven for 40-50 min, covering as needed
with aluminum foil, until done. Insert a toothpick into the stuffing. If it
comes out clean, the stuffing is done. If not, bake until the toothpick
comes out clean.If you want to cook the stuffing inside the turkey add
only 1 cup of Chicken broth. Serves 6-8 people.

****
Simple Herb Gravy in a Pinch (Adjust to Taste)
2 cups water, 2 tablespoons butter or margarine, 1 tablespoon chicken
bouillon (or 3 cubes)
½ teaspoon onion powder, ½ teaspoon salt, dash of sage, dash of
thyme, dash of pepper
Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C
cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1
minute to thicken. Makes 2 cups
Kolachki
(from The Gluten-Free Gourmet)

This dough is used in other recipes listed here.  Each batch will make
approx. 4 dozen pecan shells or rugelach, 3 dozen filled pastries, or 6-
9 dozen cherry delectables.  Recipe may be halved.

1 Cup (2 sticks) butter/margarine
1 8-oz pkg cream cheese, softened
1 ½  Cups rice flour
¼  Cup tapioca flour
¼ Cup cornstarch
½ tsp salt

Cream the butter/margarine and cream cheese together.  Thoroughly
blend the flours, cornstarch and salt;  add to the creamed mixture.  
This should resemble soft pie dough.  Refrigerate on hour or until firm.

Sweet Variation:  Add 3 tbsp sugar with flours.

Filled Pastries
(makes three dozen)
(adapted from the Southern Living Party Cookbook)

1 batch cream cheese pastry dough, sweet variation
6 tbs raspberry, cherry, or strawberry preserves
6 tbsp GF cake crumbs, crumbled, plan cookies or ground nuts
Sifted powdered sugar

Roll out chilled pastry dough on a board sprinkled with tapioca flour to
⅛ inch thickness.
Cut into 3-inch squares.

Combine preserves and crumbs; place a teaspoon on each pastry
square.  Fold to form a triangle; press edges together with fork.  Prick
top of pastry several times and place on ungreased baking sheet.

Bake at 350° for about 20 minutes, or until pale golden in color.  
Remove from pan and while warm sift powdered sugar over pastries.

Note:  These are also excellent filled with a mixture of GF canned
almond pie filling and ground nuts.
-Rose N.

If You'd like to share a recipe, send it via our
Contact page
or
info@neohioceliac.com

6 eggs
31/2 cups GF Flour (I used Betty Hagman's)
1 1/2 cups sugar
2 Tbsp vanilla or anise
1 cup margarine melted (do not use more or substitute oil)
4 tsp. baking powder

Beat eggs, adding sugar gradually, Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking power.
Blend into egg mixture until smooth. Dough will be sticky enough to be
dropped by spoon.
Bake in Pizzelle baker. Makes about 60 pizzelles.
Variation: Pizzelles with nuts. Finely chop one cup of walnuts or pecans.
Blend into Classic Pizelle dough.
Use Crisco (butter) to keep greasing machine.
-MaryLou K.