I just started researching labeling laws on gluten-free products in the U.S. because I wish to sell them on my new website, www.CarlasCooking.com. I was very surprised to find out that gluten-free products may contain small amounts of gluten. I have heard of many people on a gluten-free diet complaining of symptoms. Some begin removing other food items from their diets, which is not be a bad idea, but the above could explain why they are still experiencing symptoms. Read the rest of this entry »
Archive for Recipes
Gluten-free Potstickers with Pork and Napa Cabbage Filling
When my husband and I were dating many decades ago we used to frequent a restaurant, “Yet Wah”. It holds some very special memories for us. To recreate a bit of the past I decided to make gluten-free potstickers.
Gluten-free Potstickers
We tried the frozen potstickers from Costco, back when I was not cooking gluten-free, but they are loaded with niacin and sodium. This recipe uses low-sodium, gluten-free ingredients.
Some potstickers are steamed; some are fried; but these are fried and then steamed. Read the rest of this entry »
Gluten-free Gravy and Sauce Thickeners
One of my readers wanted to learn more about gluten-free cooking. If you are on a gluten-free diet you are already aware that you can no longer use white flour to thicken your gravies and sauces. A great substitute is potato flour. I use it in recipes such as beef stew.
Brown Gravies
I place about 1 tablespoon of potato flour in a small left-over container and add about 4 tablespoons of water; cover with a lid; and shake vigorously. Read the rest of this entry »
Arrowhead Mills Gluten Free Brownie Mix Review
I was shopping at Whole Foods the other day and was starving. That is a big no-no when you’re shopping in a grocery store. In my search for flour I ran across Arrowhead Mills’ Gluten Free Brownie Mix. It went straight into my cart!
I made it tonight and it is actually more like a cake than a brownie. Both my husband I feel that the texture could be better as it was very grainy. It is made mainly from rice flour. It had a cake texture, not a brownie texture, which is hard to believe since there are so many gluten-free flours that could have made it heavier in weight. It is very spongy.
I do have to give them credit for using organic ingredients, though. It has organic chocolate chips in it, too. Read the rest of this entry »
iPhone App: “Is that Gluten Free?” Review
I just downloaded the iPhone App, “Is that Gluten Free?” Wow! What an application. The cost is only $5.99. What a deal! I read that those with gluten sensitivity or celiac are buying an iPhone just for this app.
It lists over 15,000 gluten-free foods, and growing, by brand or category. You can even add your own products, categories and brands.
My first test was to search for my favorite, chocolate. I searched for Baking Chocolate and it even listed Safeway and Publix store brands. A field for your own comments is available for use, as well. I would imagine you could note that a product contains corn or dairy should you be allergic to those ingredients. This would prevent you from ever having to check out that brand again.
My second test was to search for “Baking Powder”. Sixteen brands were listed, all gluten-free.
The app also contains a long searchable list of ingredients, categorized as safe, possibly unsafe and unsafe. You’ll see a green check mark and the words “Gluten free” if it is safe; a yellow exclamation point if it may be unsafe; and a red x if it is unsafe. As an example: Avena is not gluten-free, but Avena Sativia (Oats) are gluten-free. Comments from manufacturers are also included, including links to websites and Wikipedia explaining cross-contamination. Read the rest of this entry »
Why Soak Nuts, Grains, Beans, Peas, Before Eating?
In one of Ani Phyo’s Raw Food Kitchen YouTube videos she mentioned the importance of soaking nuts and rinsing nuts and explained a little about them containing enzyme inhibitors. This made me wonder more about why we should soak nuts before eating them? My research shows that all nuts and seeds contain enzyme inhibitors which will neutralize some of the enzymes our bodies produce. Your body needs enzymes to survive. I learned a lot from reading several articles on this topic and share my findings below.
Cooking is one way to destroy enzyme inhibitors. The other is by soaking and rinsing your nuts thoroughly. The soaking process not only removes the enzyme inhibitors, but releases the nutrients in them.
Walnuts, Almonds, Pecans
Here’s how to soak nuts and seeds:
Soak your nuts in a glass container filling it with purified or filtered water well above the nuts to allow for swelling. Allow them to soak for 8 – 12 hours. Rinse them thoroughly! If you are not going to use them right away drain and rinse them; and then fill the container with fresh water again. Soak and rinse them the next day. Doing this twice is ideal, but once definitely helps. If you are not going to use them the next day you should store them in the refrigerator and allow the air to get to them (not in a sealed container).
If you are going to use them in a protein shake, you may use them as is. If you wish to have them crunchy again, the best way to achieve this is to use a dehydrator. I just did a quick Google search and found a great deal on a 5 tray Dehydrator at Comet Supply. It regularly retails for $48, but is on sale for $26.19.
Gluten-free Low Sodium Tortilla Recipe
I was just shocked to find that the tortilla mix I had purchased online was overloaded with sodium. Making fajita sized tortilla had 640 mg of sodium. Are they trying to kill us? The low carb tortillas I used to purchase had over 300 mg and I found that too high. Using sea salt makes it healthier, but for myself, sea salt still causes me to retain water. The mix I had purchased also contained lard. I know that many people advocate cooking with natural animal fat, but I prefer to watch my fat intake as well as calories. I was determined to create a recipe similar to the mixture I had purchased and do so successfully today! Many people online seem to have a problem finding a decent recipe, therefore, I am pretty darn proud of myself, as this was my first attempt and it was an experimental recipe.
Gluten-free soft tacos
Dry Ingredients
2 cups tapioca flour
1 cup corn starch (The purchased mixture contained potato starch. I’ll try this when my potato starch order arrives.)
1/4 cup white rice flour
1/4 cup flax seed meal
2-1/2 teaspoons gluten-free baking powder (Rumford’s Gluten-free Baking Powder contains 110 mg sodium per 1/4 teaspoon. Use less if needed.) Read the rest of this entry »
Gluten-free Bread Recipe for Bread Machines
This gluten-free bread recipe for bread machines reminds me of an English muffin – must be the corn starch. It is great toasted! It contains no milk, but is made with homemade raw almond milk. Give it a try if you can tolerate corn starch and egg.
Guten-free Rice Bread with Flax Seed
Ingredients
2 1/2 cups brown rice flour
3/4 cup white rice flour
2/3 cup cornstarch
1 Tablespoon flax seed meal Read the rest of this entry »
