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Recipes
Gluten Free Rye Bread
By bowerk
1. Mix together dry ingredients 2
- 1/2 cup sorghum flour
- 1/4 cup teff flour
- 1/4 cup tapioca starch
- 1 cup potato starch
- 1/2 cup millet flour
- 1/4 cup milk powder
- 1 tsp fruit pectin
- 2 1/2 tsp xantham gum
- 1 1/4 tsp sea salt
- 2 tbsp unsweetened cocoa
- 2 tsp grated orange peel
- 2 tsp caraway seeds
- 1 tsp minced dried onion
- 1/2 tsp dill
- 1 tbsp dry active yeast
- 1 1/4 cups warm water
- 4 tbsp olive oil
- 1/2 tsp rice vinegar
- 2 tbsp agave or honey
- 2 eggs - room temperatur
- 1 tbsp mayonnaise
Sweet Potato Beef Shepard's Pie
By bowerk
1. Brown the beef in a large skillet then remove the beef and place it in a bowl for later
- 2-1/2 pounds lean ground beef
- 1/2 cup butter or margarine
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup all-purpose flour
- 1 cup beef stock
- 2 eggs, beaten (if using egg yolks only for those under 12 months old, use 4 egg yolks)
- 1 teaspoon rosemary
- 1/4 teaspoon pepper
- 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- 4 baked and mashed sweet potatoes
- 1/2 teaspoon nutmeg
Coconut Shrimp
By bowerk
1. Preheat oven to 400 degrees farenheit 2
- 2 eggs, lightly beaten
- 1 tbsp gluten-free mild curry paste
- 1 cup unsweetened flaked coconut
- 1/2 cup almond meal flour
- 1/3 cup amaranth flour
- 24 large shrimp, with tails left on, peeled & deveined
Peanut Butter Cookies
By bowerk
1. Preheat oven to 350 degrees 2
- 1/2 cup sorghum flour
- 1/4 cup teff flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup white rice flour
- 1/4 cup sweet rice flour
- 1 1/2 tsp xantham gum
- 1 tsp baking soda
- 3/4 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup peanut butter
- 2 eggs
- 1 tsp vanilla
- 1 tbsp milk
Triple Layer Lemon Squares
By bowerk
1. Heat oven to 325 degrees F
- Crust:
- • 1/2 cup (1 stick) salted butter
- • 1/4 cup confectioners' sugar
- • 1 teaspoon vanilla extract
- • 1 cup flour
- Cream Cheese Filling:
- • 8 ounces cream cheese
- • 1 1/2 cups confectioners' sugar
- • 1 large egg
- • 1 teaspoon lemon extract
- Lemon Curd:
- • 4 large egg yolks
- • 1 tablespoon cornstarch
- • 3/4 cup granulated sugar
- • 3/4 cup water
- • 2 medium lemons, grated, for 2 teaspoons lemon peel, and squeezed for 1/4 cup fresh lemon juice
- • 2 tablespoons salted butter, softened
Gluten Free Cake
By bowerk
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 3/4 cups Thai rice flour
- 1/2 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/4 cups white sugar
- 2/3 cup mayonnaise
- 1 cup heated milk
- 2 teaspoons gluten-free vanilla extract
Gazpacho
By bowerk
Blend all ingredients in a blender or food processor until well-combined but still slightly chunky
- 2 cups tomato juice (or vegetable cocktail)
- 1/2 red onion, minced
- 1/2 green bell pepper, chopped
- 1/2 cucumber, peeled and chopped
- 1 cup tomatoes, chopped
- 1 green onion, chopped
- 1 clove garlic
- 3 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1/4 cup cilantro
- 1 tsp dried basil
- 1 tsp white sugar
- sea salt & pepper to taste
- dash or two of hot sauce
Cucumber and Yogurt Salad
By bowerk
1.Peel, quarter lengthwise, and seed cucumbers
- 3 cucumbers
- 2 cloves garlic, minced
- salt to taste
- 2 tablespoons dried mint
- 1 cup plain yogurt
- 1 tablespoon olive oil
Gluten Free Bread
By bowerk
1. In a large bowl, combine flours, xantham gum, pectin, milk powder, salt and yeast
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup amaranth flour
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup teff flour
- 1/4 cup milk powder
- 1 tsp pectin
- 1 1/2 tsp yeast
- 1 tbsp xantham gum
- 1 1/2 tsp salt
- 1 1/4 cups warm water
- 1 tsp cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp mayonnaise
- 2 eggs,lightly beaten
- 2 egg whites
Lasagna - Gluten Free
By bowerk
1) Cook sausage, ground beef, onion and garlic over medium heat until well browned
- Ingredients:
- 1 lb hot Italian sausage
- 3/4 lb lean ground bee
- 1/2 cup minced white onion
- 2 large garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 (60z) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 1/2 cup water
- 2 tbsp white sugar
- 1/2 cup fresh basil
- 1/2 tsp fennel seeds
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh parsley
- 12 Gluten Free lasagna noodles
- 16 oz ricotta cheese with a dash of nutmeg
- 1 egg
- Mozzarella cheese, shredded
- Parmesan cheese