Everyday Eating with Celiac Disease

Living with Celiac Disease

Coconut Lime Squares July 4, 2013

Filed under: Michelle's recipes — Michelle @ 10:35 pm
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So this summer, I wanted to try something fruity and very summer-like.  So, I had some limes and some coconut and figured I make a dessert with these.  It’s like lemon squares, but more “tropical”.  It was very tasty and full of real lime flavor!!!

For the Crust:

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1/3 Cup Flaked Coconut

1/4 Cup Confectioners Sugar

1/4 tsp Salt

For the Custard:

4 eggs

1 Cup Sugar

1/3 Cup Coconut Flour

1/4 tsp Xanthum Gum

1/2 Cup Fresh Lime  Juice (about 3 large limes)

1 Tbs Lime Zest

1/3 Cup Flaked Coconut

 

Make the Crust:

Preheat oven to 325 degrees and butter and flour a 8 inch square pan.  I used rice flour to flour the pan.  In a bowl, blend together flours, coconut, confectioners sugar and salt until it looks like a coarse meal.  You can use a pastry cutter or your own fingers. Pat the mixture onto the pan.  Bake for about 20 minutes until golden brown.

 

Make the Custard:

Whisk together eggs and granulated sugar until combined.  Mix in flour, Xanthum Gum, lime juice, and zest.

Pour mixture over crust and bake for about 20 minutes.  Sprinkle with flaked coconut and bake for an additional 5 minutes, or until set.  Let stand on cooling rack and then chill for at least an hour.

 

Lime Square

 

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Gluten Free Pasta May 12, 2013

Filed under: Michelle's recipes — Michelle @ 10:27 pm
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I grew up making homemade pasta.  It’s not hard, but it does take some time.  However, it took some experimenting to get my gluten free pasta to be just right.  I’ve tried using bean flour, but it left a bitter taste.  I tried quinoa, but then I found out I’m allergic to quinoa.  I’ve done flour blends.  It’s fun to experiment!

Gluten free pasta dough and wheat-based flour pasta dough have different texture.  So, if you’re using a manual pasta roller, it may be different than what your used to.  As we were working the dough through the roller, we had to clean the stickiness.  It’s also not as easy to feed into the rollers.  My mother-in-law and I teamed up for this venture.  It will take a little practice to perfect the process.  Enjoy your pasta!!

1 1/2 C Corn Flour

1/2 C Potato Starch

1 1/2 tsp Xanthum Gum

2 Large Eggs

3 Egg Yolks

Sift together corn flour, potato starch, and xanthum gum in a large bowl.  Make a well in the flour mixture.  With one hand, start mixing until all combined.  If the dough appears dry, add about a tablespoon of water until a doughy consistency.  Transfer the dough onto a floured surface and knead the dough until it’s smooth and not sticky.  photo(3)

 

Gluten Free Pancakes

Filed under: Michelle's recipes — Michelle @ 10:31 am
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Almost every weekend, my husband makes pancakes for the kids.  He’s been experimenting with different flour combinations and this recipe has been a big hit.

1 Cup Sweet Rice Flour

1/3 Cup Coconut Flour

2 T Potato Starch

2 T Sugar

1 T Baking Powder

2 Eggs

2 Cups Milk

2 T Vegetable Oil

 

Combine the dry ingredients (sweet white rice flour, coconut flour, potato starch, sugar, baking powder).  In a separate bowl beat eggs for about 3 minutes.  Mix in milk and oil.  Pour wet mixture into the dry ingredients.  Stir until well blended.

Pour about 1/3 cup of batter onto a heated non-stick griddle on medium heat, coated with oil.  Batter will not spread smoothly, so use a spoon to spread and help form the pancake. Spray the spoon with nonstick coating to keep the batter from sticking to it.

Flip the pancakes when the edges begin to brown.

 

Coconut Shrimp Curry March 8, 2012

Filed under: Michelle's recipes — Michelle @ 10:39 am
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image

I was in the mood for some Thai and shrimp.  I had some coconut- so, coconut shrimp curry was the meal to make!!!  I never made Thai food, but it’s not hard- it’s all about the ingredients!

Ingredients:

3/4 cup Unsweetened Shredded Coconut

1/2 cup Cornstarch

2 Egg Whites

1 pound medium Shrimp, shelled and deveined

Pinch of Salt

1 can of Unsweetened Coconut Milk

2 Tbsp Olive Oil

1 Red Bell Pepper- diced

2 cloves Garlic

1 cup sliced Mushrooms

1 cup chopped Scallions

2 Tbsp Thai Kitchen Red Curry Paste

1 tsp ground Tumeric

2 tsp ground Ginger

1 cup chopped Cilantro

1 1/2 Tbsp Lime Juice

2 cups cooked Jasmine rice

Preheat oven at 400 degrees.  Combine shredded coconut, salt, and cornstarch.  Dip shrimp in egg whites and dredge in cornstarch and coconut mixture.  Place on a baking sheet and bake in oven until shrimp turn pink and the coconut is slightly browned. 

In large skillet, saute scallions, pepper, garlic, and mushrooms in olive oil.  Add ginger and tumeric.  Add coconut milk and stir.  Continue cooking on medium high heat until bubbly.  Stir in curry paste.    Add cilantro and stir in lime juice.  Add cooked shrimp and serve over cooked Jasmine rice.

 

Gluten Free Strawberry Rhubarb Galette February 20, 2012

Filed under: Michelle's recipes — Michelle @ 10:22 pm
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Strawberry Rhubarb Galette

I had some extra rhubarb and strawberries.  I even had leftover blueberries.  So, what do I do?!  Well I put some ingredients together, placed them in a crust and bake!!!  Strawberry Rhubarb Galette was born— gluten free!!!!!!!!!!  I have to thank my in-laws for eating the experiment.  They approved and now I post!

 

 

 

 

 

 

 

 

Filling:

1 1/2 cups sliced strawberries

4 stalks of minced rhubarb

1/4 cup Tapioca Flour/Starch

1/2 cup sugar

2 Tbsp honey

1/4 cup water

1/2 tsp Nutmeg

1 tbsp Lemon Juice

 

Crust:

3/4 cup Sorghum Flour

3/4 cup Almond Flour

1/2 Tapioca Flour/Starch

1 tsp Salt

1 tsp Xanthum Gum

2/3 cup Butter

3 Tbsp cold water, 1 Tbsp at a time.  Add more water as needed, 1 tbsp at a time

 

For the filling, melt butter in a medium saucepan.  Add strawberries, rhubarb, and sugar to butter until well combined.  Add Tapioca flour, water, lemon juice and nutmeg until bubbly.  Add honey.  Set aside to cool and then refrigerate until crust is ready.  (I had some blueberries so you can add those as well!)

For crust, mix flours, xanthum gum, and salt until combined.  Slice in butter until crumbly, adding water 1 Tbsp at a time until texture results in pea-sized crumbs.  Form a ball with crust and wrap plastic wrap- refrigerate for at least an hour.    Once well chilled, roll crust into a large circle with about a 1/4in thickness.  Roll up edge to about 1 inch thick on to greased pie plate.  Pour filling onto crust.  Bake in preheated oven at 375 degrees for about 25 minutes or until crust is golden brown.  Serve immediately.

 

Gluten Free Bread for the Bread Maker January 8, 2012

I bake bread at least once every week, sometimes twice.  So, baking bread the conventional way is time consuming.  A bread maker is an easy, convenient way if you’re baking bread often.  I love my bread maker and is one of my favorite, most used kitchen toy!!!

 

Using the bread maker is quite easy.  You basically dump, press start, and remove.  Using my sandwich bread recipe, I separated the wet ingredients from the dry ingredients.  For the wet ingredients, I combined the hot water with the molasses and honey before mixing with the rest of the wet ingredients.  Then, I poured the wet ingredients into the bread maker followed by the dry ingredients.  I set the settings to gluten free, 2 pound loaf.  Press Start and then your work is done!

 

Sandwich Bread

 

Gluten Free Sandwich Bread January 3, 2012

Filed under: Michelle's recipes — Michelle @ 9:38 pm
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Sandwich bread

Bread has been this intimidating project!  Making gluten free bread seems more intimidating to me– you have to figure out the right texture, make sure it is moist, and most importantly- it needs to taste good!  If you ever had store-bought gluten free bread, you can understand this daunting task of coming up with something that is worth eating.   After some exploring and experimenting, I think I found something that works.  Of course, always remember to include the yeast!  (inside joke with my family!)

Ingredients:

1 cup Sorghum flour

1/2 cup Almond flour

1/2 cup Sweet White Rice flour

1/2 cup Brown Rice flour

1/2 cup Tapioca Starch

1/4 cup whole flax meal

2  1/4 tsp yeast

2 tsp baking powder

1 tsp salt

1  1/2 tsp xanthum gum

1 cup milk (room temperature)

2 Tbsp molasses

2 Tbsp honey

1/4 cup hot water

2 Tbsp vegetable oil

3 large eggs

1 tsp apple cider vinegar

In a large bowl, whisk together flours, flax meal, yeast, baking powder, salt, and xanthum gum.  Set aside.  In a separate bowl, mix together milk, molasses, honey, water, oil, eggs, vinegar.

Blend the dry ingredients with the milk mixture 1 cup at a time, beating for a minute each time.  After all dry ingredients have been incorporated, beat for 2-3 minutes at medium speed.  Cover bowl and let the batter rest and rise for  1 hour.

Scrape the down the bottom and sides of the bowl.  The batter will deflate.  Beat for about a minute.  Grease an 8 1/2 in by 4 1/2 in loaf pan.  Scoop dough into the pan, doming it in the middle.

Set in warm place or set in oven at the lowest heating setting for about 60-75 minutes.  Towards the end of the rising time, preheat the oven to 350 degrees.  Bake the bread for 45-50 minutes until it’s a deep golden brown.  Place aluminum foil over bread during the last 15 minutes of baking to prevent over-browning.

Remove bread from oven and remove from pan onto a cooling rack.  Cool completely before slicing.

 

 
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