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Below are the 3 most recent journal entries recorded in Gluten Free Recipes' LiveJournal:

Wednesday, April 7th, 2010
4:48 pm
Refreshing summery drink

1 1/2 cups fresh or frozen strawberries
5 large lemons
1 cup sugar
2 tea spoons fresh mint

In a bowl, place strawberries and mint. Microwave until berries and mint are soft and begin releasing juice.
In a large pitcher, squeeze lemons, being careful to remove seeds. Allow some pulp into the pitcher.
Stir in sugar, mush berries and add strawberry/mint mixture to the pitcher.
Stir well, add 2-3 handfuls of ice cubes.

Saturday, May 31st, 2008
8:25 am
Breakfast recipe
Rice congee (called Okayu in Japanese) is a rice dish that can be either sweet or savory, so it can be eaten any time. It usually takes about a half hour to cook, but I've experimented a bit and come up with an acceptable substitute that can be made relatively quickly in the morning.

You need:

1 cup cooked rice
1 tbsp brown sugar
1/4 tsp cinnamon
1 1/3 cups of milk
Fresh fruit

(Of course, you can adjust the sugar and cinnamon and even milk to your liking. I tend to use a lot more cinnamon than the recipe calls for, but that's personal choice.)

Combine the rice, sugar, cinnamon and milk in a small sauce pan over medium-low heat and let it cook (not boil) until it thickens (about ten minutes). Sprinkle on the fresh fruit (I love it with strawberries or raspberries) of your choice.

It's perfectly acceptable for celiacs and it's not terribly fattening, depending on what sort of milk you use. In addition to being celiac, I have the benefit of being lactose intolerant, so I tend to use soy milk, which also makes it a bit sweeter.

A good way to make it a savory dish is, add a bit of salt instead of the sugar and cinnamon and you can use anything from salmon to sesame seeds to green onions to really anything you like and can eat.

Current Mood: stuffed
Monday, January 7th, 2008
2:40 pm
GF "whole grain" flour?

I am currently adjusting my diet to have more healthy carbohydrates. As I am sure you all know, that can be difficult.

My biggest problem is carbohydrates in the morning- I just don't get any unless they are very simple sugar from yogurt or milk.

I am experimenting with putting together an appropriate 'whole grain' flour that adds some complex carbohydrates to the mix, but I am having a hard time knowing where to start. Do any of you have any flour mix recipes with complex carbohydrates that you find especially good to use?

Have any of you used rice polish in a flour mix?

Can anyone give me feedback on working with teff?

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