Gluten Free Swedish Meatballs

This recipe for gluten free swedish meatballs is delicious!  I just adapted a family recipe, made substitutions, thought outside the box, and served it up on a bed of Ancient Harvest Quinoa Rotelle.  Yummy!

I can't say swedish meatballs are a favorite of mine, but I do crave them every now and then.  Gluten free comfort food just got a little better.

Ingredients

1 pound ground beef
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/4 teaspoon ground nutmeg
3 tablespoons milk
1/2 cup instant mashed potato flakes
4 tablespoons butter
1 small finely chopped onion
1 cup Half and Half
1 teaspoon minced garlic
1/4 cup vegetable oil
1 tablespoon sweet rice flour

Begin by putting 1 tablespoon butter, the onion, and the garlic in a frying pan and cooking over medium heat just until the onions are soft.

Once the onions are soft, in a large mixing bowl add all the remaining ingredients except for the 1/4 cup oil, the Half and Half, and the 3 tablespoons butter.  Mix the meat mixture thoroughly and roll into balls anywhere from 1 to 2 inches in diameter.  (I did mine 2)

Add the oil and the remaining butter to the frying pan and pre-heat.  Cook the meat balls in the butter/oil being careful to turn them frequently enough to keep them rounded.  When they are thoroughly cooked, remove and drain on paper towels.  Add the Half and Half and the sweet rice flour to the contents of the pan and continue cooking and stirring until the gravy is thickened.  Put the meat balls back in the gravy.   

                           

Serve on a bed of noodles and enjoy!

Gluten Free Carrot Cake Muffins

One word....Yummy!

This recipe makes 30 muffins.  It also works great as a cake or a loaf (varied cooking times).

Ingredients

1 cup sweet rice flour
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup arrowroot
1/4 cup sweet white sorghum flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated carrots
1/2 cup crushed walnuts
3 teaspoons pure vanilla extract
1/8 teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups of sugar
1/2 cup applesauce
1/2 cup vegetable oil3 eggs

Begin by whisking the flours together in a separate bowl with the other dry ingredients (minus the sugar, save that).  Set this aside. 

Wash and prepare your carrots. 

Add the carrots, the sugar, and all the remaining ingredients to your stand mixer bowl and blend thoroughly.  Add the flour mixture in slowly.  I did it in thirds, mixing well between each addition.  

 Line your muffin tin with paper cups.  Preheat oven to 350 degrees.  Fill the muffin cups 3/4 full with batter.  

Bake the muffins at 350 degrees for approximately 20 minutes. (keep an eye on them and use the toothpick test) Cool out of the muffin tin on a wire rack.


Enjoy!

Gluten Free Oatmeal Chocolate Chip Cookies

These cookies were sooooo delicious!

I bought some Bob's Red Mill Gluten Free Rolled Oats.  These are grown on dedicated "wheat free" farms, in dedicated "oats only" fields.  They are R5 Elisa certified.  Tested in the field at harvest, then tested before and after processing in a "dedicated gluten free facility"

What does all that mean?   It means that these oats do not contain gluten, and have not been cross contaminated at any point.

Shawn is a super sensitive Celiac.  He can eat these without any intestinal backlash.

These are slightly crunchy on the outside edges and super moist and chewy, just the way I like my oatmeal cookies.

Ingredients:

1 1/2 cups Gluten Free Rolled Oats
1/2 cup unsalted butter (one stick at room temperature)
3/4 cup light brown sugar
3/4 cup Nestle Tollhouse chocolate chips
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
1 egg
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt

Begin by mixing together thoroughly the sugar, butter, and egg in your stand mixer.

Add oats and continue mixing.  Add flour and continue mixing.  Add chocolate chips last.

When all ingredients are mixed together, turn the mixer off.  Using a spoon, scrape out dough and drop onto cookie sheet, keeping cookie dough balls about 3 inches apart.  Bake at 350º for 12 to 14 minutes.  Cool on a wire rack.

Enjoy!

NOTE : These oats are certified free of gluten.  Most oats are cross contaminated during growing, harvest, and processing.  These should be tolerable by almost all if not all celiacs.  If you have been on a strict gluten free diet long enough for you to have healed then these should be fine to consume.  It would seem that some newly diagnosed celiacs that have not begun to heal yet, may not be able to digest the oats, thus causing problems.  Ask your physician if you have any doubts.  Shawn is super sensitive and He has been able to eat and enjoy these cookies without issue.

Gluten Free Beef Stroganoff

Thanks to Ancient Harvest Quinoa rotelle for another perfect pasta for my recipe.   Beef Stroganoff is one of Shawn's favorite dishes so I thought I'd give it a try.  The result?  Absolutely delicious.  Perhaps too delicious, as we both devoured the entire meal (second helpings).

It's been awhile since I have blogged one of my recipes.  Sorry for that.  I have been meeting with grocery stores getting ready to start my cooking demonstration and lecture series.  I also have been developing a new product line, and have begun selling it at farmers markets.  You can read more about these events on our Facebook, or Twitter.

Anyhow, here is the Gluten Free Beef Stroganoff Recipe.

Ingredients:

1 pound of Stir-Fry Beef
1 tablespoon extra virgin olive oil
1 teaspoon garlic salt
1 stick of unsalted sweet cream butter
1/2 cup whole milk
1 teaspoon apple cider vinegar
10 ounces fresh sliced mushrooms
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1 tablespoon sweet rice flour
1 package of Ancient Harvest Quinoa Rotelle pasta

Begin by adding the olive oil and the beef to a large, deep frying pan.  Add the garlic salt and the pepper.  Add the butter.  When the butter is melted add the mushrooms.

Sauté until the meat is entirely browned and the mushrooms have begun to reduce.  While waiting put water on to boil and once boiled prepare rotelle according to package directions except allow for double the boiling time.

While the noodles are boiling, and the mushrooms are reducing, put the milk and the vinegar in a cup and stir together.  Allow the milk to curdle up, then stir into the milk mixture 1 teaspoon of prepared mustard.

When the mushrooms are reduced, add the milk mixture and stir it in.  Add the sweet rice flour and stir it in thoroughly.

Drain the noodles, pour the stroganoff over the top,  and enjoy!   This was truly delicious!