Two Great Gluten-Free Recipes

Here are two great gluten-free recipes. These are special treats in our home. Feel free to follow us at www.facebook.com/thatgluten-freefeeling We have plenty of recipes and tips. Also Chaton, Celeste and Vickie are working on a cookbook. We will have more information on this project for you soon.

Coconut Clouds:

2 egg whites

1 pinch salt

½ cup white sugar

2 cups flaked sweetened coconut

Preheat oven to 375º. Lightly grease baking sheet. Beat together the egg whites with the salt in a small owl until it formssoft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Fold the coconut into egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart. Bake in preheated oven for about 12 minutes.

Raspberry-Lemon Yogurt Bread

Vegetable oil cooking spray

2 cups gluten free flour mix

2 teaspoons xanthan gum

2/3 cup plus one tbsp. Sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup gluten free yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon lemon zest

1 teaspoon orange zest

1 teaspoon gluten free vanilla extract

2 cups frozen raspberries

Preheat oven to 350˚. Coat a 1 lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, xanthan gum, baking powder, baking soda, and salt in a bowl. Combine yogurt, eggs, butter, zest, and vanilla in a second bowl.

Toss raspberries with remaining 1 tbsp. sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to mix all ingredients completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when gently touched, about 65 minutes.

Raspberry Spinach Salad

Freshen up your day with this great raspberry salad. It is naturally gluten-free and loaded with vitamins and anti-oxidants. Find more recipes like this at www.facebook.com/thatgluten-freefeeling

Raspberry Spinach Salad

 Fresh spinach or leaf lettuce (can combine  if  desired)

Fresh raspberries, as desired (or use  fresh strawberries, sliced)

Red onion, thinly sliced

Sauce:

1 cup gluten free mayonnaise

½ cup sugar

¼ cup red raspberry vinegar

2 tsp. poppy seeds

Toss salad ingredients together. Mix sauce ingredients with a whisk, until smooth. Pour over salad and  toss or serve on the side. Add any additional toppings of your choice. Additional toppings are optional.

Here are our suggestions:

Slivered almonds

Dried cranberries or

other dried fruit

Candied nuts

Sunflower seeds

Gluten-Free Sunday Slow Cooked Chicken

Here is a recipe that will make it easy to gather the family around the table. This recipe comes from Chaton Fife. Come visit us at www.facebook.com/thatgluten-freefeeling for more recipes, tips and giveaways. You will also find more about a new cookbook coming out in November 2014 written by Chaton, Celeste and Vickie.

Gluten-Free Sunday Slow Cooked Chicken

Ingredients:

1 3-5 lb. whole chicken

7-9 small-medium potatoes, peeled

1 lb. bag baby cut carrots

½ red onion, sliced into rings (optional)

3 tablespoons dried minced onion

3 teaspoons paprika

3 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon cumin

¼ to ½ teaspoon cayenne pepper

2 teaspoons dried rosemary leaves

Directions:

Arrange vegetables to fit in the bottom of a 5 qt. slow cooker. Mix all seasonings together in a  small separate bowl. Sprinkle 1 tablespoon or so of the seasoning mix over the vegetables in the slow cooker.

Loosen the chicken skin from the bird with hand or utensil. Stuff the seasoning mix behind the skin in the front and back, less 1 teaspoon. Place the bird into the slow cooker, sprinkling the top with the remaining 1 teaspoon seasoning. Place the lid on, making sure that the lid will fit solidly. If not, rearrange or omit a portion of the vegetables. Cook on high for 4-5 hours.

Gluten-Free Oven Stew That Will Have You Dancing A Jig

Here is a good recipe that will not only warm up your soul on a cold winter morning but having you want to dance a jig in your kitchen. You can find more recipes and tips at www.facebook.com/thatgluten-freefeeling You can also learn more about Celeste, Chaton and Vickie’s new cookbook.

Hearty Oven Stew

Ingredients:

2 ½ lbs beef cubes, cut into 1 ½ inch squares

8 medium potatoes, quartered

8 large carrots, cut into 4 inch chunks

2 bay leaves

1 pkg. of gluten free dry onion soup mix

1 can of gluten free cream of mushroom soup

1 can of gluten free cream of celery soup

1 can of tomato sauce (8 oz.)

Salt and pepper to taste

Directions:

In a large casserole or other oven safe pan with tight lid, make a layer of half the beef, salt, and pepper, and half of the vegetables. Sprinkle the dry onion soup mix over the top. Add the bay leaves. Mix together the cream soups and the tomato sauce. Add ¼ of the sauce to the layers.

Top with the remaining beef and vegetables. Finish with the remaining sauce. Cover and bake at 250° to 275° for 6 to 8 hours. (Check at 5 hours.)