Cooking Gluten-Free & Casein
we have received many requests for recipes that are both gluten-free
and casein-free. Since our original mission with Glutenfreeda.com
was to provide delicious "gluten-free" recipes to our
guests and membership we have, up until now, remained true to
our original purpose. However, we are very aware of the large
number of people with both gluten and casein intolerances. Currently
we are in the process of updating our recipes and our site to
give our members the opportunity to search or easily have a recipe
converted into a GFCF recipe. This process will take some time,
but in the meantime we wanted to focus on exploring recipes that
are gluten-free and casein free.
month we would like to share some wonderful recipes that are not
only delicious but gluten-free and casein free.
Bread: (makes 1 loaf)
is always a favorite. Perfect for breakfast, brunches and snacking!
the strawberry spread:
- 1/2 cup
strawberry juice, from frozen strawberries
oz. Tofutti cream cheese
1/2 cups gf flour
teaspoon baking soda
10 ounces frozen strawberries, thawed and chopped, juice reserved
if making spread
and 1/8 cup vegetable oil
cup pecans, chopped
the Spread: Combine strawberry juice, Tofutti cream cheese
and sugar in a food processor. Process until smooth. Chill until
ready to use.
and flour a loaf pan. Preheat oven to 350 degrees.
all dry ingredients. In separate bowl, mix all wet ingredients.
Make a well in the center of the dry ingredients and pour in wet
ingredients. Mix all ingredients thoroughly with a wooden spoon.
Stir in pecans. Pour into loaf pan. Bake for 60 minutes or until
inserted wooden toothpick comes out clean. Cool on rack. Slice
and serve with the strawberry spread.
Risotto: (serves 4)
delicious, creamy risotto perfect for a one dish meal or
even served as a side dish to roast pork or beef tenderloin.
red bell pepper
cups gf chicken broth (homemade preferred)
garlic cloves, 2 peeled and smashed, 1 minced
dried chipotle pepper
can black beans, drained
teaspoons olive oil
cup Arborio rice
cup dry white wine
and freshly ground black pepper
the broiler. Place the red pepper on a baking sheet and place
under the broiler as close to the heating element as possible.
Broil the pepper, turning after each side has completely blackened.
Remove the pepper from the broiler and place in a bowl. Cover
tightly with plastic wrap and let steam for 10 minutes. Peel the
blackened outer skin off the pepper and remove the stem and seeds.
Cut the roasted pepper into 1 inch pieces. Set aside.
a medium saucepan, combine the gf chicken broth, 2 smashed garlic
cloves, chipotle pepper and salt. Bring to a boil. Reduce heat
and simmer gently for 10 minutes. Add the beans and continue to
simmer gently for 10 minutes. Drain the beans, reserving the liquid.
Discard the garlic and chipotle pepper. Return the stock to the
saucepan and keep warm over low heat.
a medium saucepan, heat the olive oil over medium heat. Add the
minced garlic clove and the shallots and fry slowly for about
4 minutes or until soft. Increase the heat to medium-high and
add the rice; stirring constantly. Add the wine and cook, stirring
constantly, until the wine has almost completely cooked off. Reduce
the heat back to medium. Add about 1/2 cup of the warm reserved
stock to the rice; stirring constantly. Once the rice has absorbed
almost all of the liquid, add another ladle of stock. Repeat this
process until the rice, when tasted, is al dente. Stir in the
reserved black beans and the roasted pepper. Adjust the seasonings
to taste with salt and freshly ground black pepper. Place the
lid on the pan and let the risotto sit for 2-3 minutes. Serve
& Herb Duck Breasts: (Serves 4)
you've ever wanted to serve duck but were unsure of the preparation
or results, this is your recipe. Easy and quick to prepare and
cloves garlic, chopped
sprigs parsley, chopped
sprigs rosemary, chopped
sprig thyme, chopped
sprig oregano, chopped
basil leaves, chopped
teaspoons fresh ginger, chopped
teaspoon fresh ground black pepper
duck breast halves
Tablespoon olive oil
cup gf chicken broth
Tablespoon red currant jelly
fresh raspberries or blackberries for garnish
the shallots, garlic, herbs and ginger all to about the same size.
Combine in a small bowl with the pepper and salt. Score the duck
fat in a crisscross pattern without cutting into the meat. Rub
the breasts on both sides with oil and then the herb mixture.
Place the breasts in a sealable plastic bag and refrigerate overnight.
oven to 400 degrees F. Wipe off most of the herb mixture from
the breasts. Sauté the breasts in a dry heavy skillet over
medium high heat, fat side down for 5 minutes, (check to see that
the skin does not burn). Reduce heat to medium and cook for another
5 minutes. Turn breasts over and place skillet in the oven for
10 minutes. Remove duck from pan and tent with foil to keep warm.
Discard the fat in the skillet. Place skillet on stove over medium
heat and deglaze with the broth; scraping up browned bits. Let
liquid reduce by half. Whisk in jelly and season to taste with
salt and pepper. Cut breasts on the diagonal and serve with about
1 Tablespoon of sauce spooned on top.
Salad with Ham & Pistachios: (Serves 4)
cups jasmine rice (or any other long-grain white rice)
Tablespoons extra-virgin olive oil
and juice of 1 lemon
cups ham, cubed
cup shelled unsalted pistachios
cup red onion, diced
small apple, peeled, cored and diced
cup Italian parsley, chopped
Tablespoons fresh basil, chopped
and freshly ground black pepper to taste
rice in heavy saucepan. Wash rice in cold water until water is
near clear. Add water to saucepan. (Measuring tip: Water should
reach the top of first knuckle of forefinger, when fingertip is
resting on the top of the rice.) Add a dash of salt. Bring the
rice to a gentle boil. Cook, uncovered, over low heat until the
liquid is almost gone, about 5 minutes. Cover and reduce heat
to lowest setting. Cook for 30 minutes (do not open lid before
the end of cooking). Remove from heat, uncover and fluff with
a fork. Place the rice in a large bowl.
a small bowl, mix 1/4 cup of the oil with the lemon zest and lemon
juice. Set aside. Add the ham, pistachios, onion, apples, parsley
and basil to the rice. Toss until combined. Pour the lemon dressing
over the salad and toss. Season to taste with salt and freshly
ground black pepper. Let stand for about 15 minutes before serving.
Serve at room temperature.