Anyone have any good tasting Celiac recipes?

Question

I am trying to find good tasting gluten free recipes, or does anyone know of any sites with good tasting recipes?

Answer 1

Marinated turkey

We marinated it in a solution of 3/4 cup kosher salt and 1/2 cup sugar
to about 2 gallons of water: Boil the water, dissolve the salt and sugar
in it, let it cool then add chopped onion, chopped carrot and chopped celery and about a tsp each of black peppercorns, coriander seed, fennel seed, and 1/2 tsp. red pepper flakes, a couple sprigs of thyme and whatever else might strike your or my fancy. After soaking in this for 3 days the meat was incredibly juicy, tasty, and tender. Roast at 400 for about 20 minutes, then at 350 for 12 minutes to the pound. Thanks to the New York Times.


Avocado/Grapefruit Salad

Combine avocado slices with the meat of pink grapefruit and marinate in balsamic vinegar to taste. Mine sat in the vinegar for a few hours before serving and it was divine, but it doesn't have to have advance preparation.

Cornbread Stuffing Casserole

1 bag Gluten-Free Pantry Yankee Cornbread Mix
2 medium onions, diced
1-1/2 cups cooked white or brown rice
1/2 green bell pepper, diced
1 head garlic
4 links of gluten-free sausage, pierced with a fork and simmered in hot
water for 10 minutes
4 tablespoons olive oil
1 14-oz. can gluten-free chicken broth
2 to 3 carrots, diced
salt and pepper to taste
3 stalks celery, diced

Preheat oven to 325 degrees F Bake cornbread according to instruction on package. Once cooked, crumble cornbread and combine with rice in a large bowl. Trim 1/4 inch from the top of garlic bulb (just enough to expose tops of cloves). Remove loose, dry skin and put cut-side down on baking dish. Drizzle with 1 tablespoon olive oil. Bake for about 50 minutes. Cool. Heat 3 tablespoons olive oil and sauté carrots and celery 2 minutes. Add onions and sauté until vegetables are soft. Add green pepper and sauté another 1 minute. Add to rice mixture. Rinse sausage in cold water. Remove skin and crumble sausage. Sauté in pan until light brown. Add to rice-vegetable mixture. Cool garlic and squeeze garlic flesh into mixture. Heat chicken broth and pour over rice mixture. Stir well until moistened. Check seasoning and add salt and pepper to taste. Pack loosely into 9 X 13 inch baking pan. Can be refrigerated overnight
at this point. Bake at 400 degrees F for 30 to 40 minutes. (If top is
getting too brown, cover lightly with foil.)

Answer 2

Most grocery stores in my area (upstate NY) now have a wide variety of gluten free foods in their newly-expanded health food sections.

As far as recipies are concerned - once you know what you CAN EAT, it's a lot easier to modify any recipies (rather than focusing on what you CAN'T eat) -


For flour, I recommend Bob's Red Mill Gluten-Free All Purpose Baking flour, and Orgran's Self-Rising Gluten-Free flour. A combination of both (and some xanthan gum for holding it all together!) can be substitued in most cake and cookie recipies.

If you get used to the taste of rice pasta but hate it's mushiness, try cooking it somewhat like rice - add it to boiling water, cover, and let sit for about 10-15 minutes.

The Orgran brand (which should be available online) also has GF breadcrums which are GREAT. Sans Gluten makes incredible GF bagels. Check out health food stores, and finding recipies will no longer be a problem - you can make whatever you want, just by finding the right products. :)

Answer 3

www.celiac.com