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My Compiled GFCF Recipes

Simple dinner recipes and ideas, bread and pancake ideas, soy-free butter and mayonnaise ideas, sandwich spread/binder ideas, ice cream recipe, and other recipes that I have found posted on public message boards or that have been sent to me by email. I do not take recipes from other sites without the permission of the site owner.

[This section is always under construction as I find new recipes on message boards or as people send me recipes by email. Please feel free to contribute.]

Enjoy!!

Simple dinner recipes and ideas, for simple minds, like mine!!

If your life is already crazy and confused enough, here are a few simple recipe ideas, primarily for dinners, that you can consider using to help simplify at least this part of your life.

Forgotten Chicken [I discovered this one accidentally LOL]

Bone-in Chicken Thighs [won't work for boneless or white meat, comes out too dry]
Honey

Spread a thin layer of honey in the bottom of a casserole dish. Remove the skin from the thighs and place meat side down on top of the honey. Squirt a little more honey on top. Cover and put in 350 degree oven.

Now go off and try to get some other area of your life in order, here are a few suggestions: extra-long therapy session, argue with a school district or medical insurance carrier, clean the bathroom or the pencil marks off the wall, or other similar. Then approximately two hours later, suddenly remember you have chicken cooking in the oven. Run to kitchen and remove chicken before the smoke alarm goes off. Attempt to remove chicken from casserole dish with tongs, only to have it fall apart. Scoop out of pan with spoon. Tastes WONDERFUL!!

I use this chicken just straight from the pan, or as the meat part of chicken tacos or salad.

Chips and Bean Dip [another easy one from me]

Rosarita Refried Beans
Ortega Thick and Chunky Salsa
Fritos or Tostitos Corn Chips, or Corn Tortillas

Mix a little salsa into the beans. Scoop with corn chips, or you can also put on corn tortillas for burritos.

Really Great Simple Ideas [contributed by Wendi]

1. BBQ chicken using Lea and Perrins BBQ sauce. We broil it in the oven.
2. Crockpot chicken, which is 1 can of Coke, 1 bottle BBQ sauce, 1 C brown sugar. Cook on low until done.
3. We make mashed potatoes but use Healthy Valley chicken broth instead of milk.
4. I make meatballs with GFCF breadcrumbs, and serve with rice or potato pasta.
5. Classico tomato and basil sauce.
6. Brown-n-serve sausages, bacon, (good for a sandwich) Oscar Mayer bologna.
7. Potato pancakes using the Kosher brand, Manikowitz-sp?
8. Sweet potato pancake mix.

Bread and Pancakes

Noah's Bread [I did not save the contributor, if this was you, please let me know, sorry]

1/2 cup white rice flour
2/3 cup tapioca flour
1/3 cup potato or corn starch
1/2 tsp salt
2 tsp baking powder
2 tsp guar or xanthum gum
1 egg
1/3 cup oil (I've used olive, cannola, safflower, and vegetable)
1/2 cup cf milk (I use almond, rice or dairy free mix)
1/3 cup sparkling water (I've used perrier, club soda, various sparkling waters)

1. Combine all dry ingredients, mix together.
2. Combine beaten egg, oil and milk. Add slowly to dry mix. Beat well.
3. Add sparkling water very gradually. Beat well.
4. Drop from tsp. into hot oil or form into donuts.
5. If you're making hamburger buns or rolls, put batter into a plastic bag, cut small hole in corner, and "pipe" onto cookie sheet or hamburger bun pan.

Noah's bread to make great pizza crust, bagels, big soft pretzels, cinnamon rolls and more. get 12 hamburger buns out of a double batch.

Pancake Recipe #1 [I did not save the contributor, if this was you, please let me know, sorry]

2 cups sorghum flour
2/3 cup potato starch
1/3 cup tapioca flour
3 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon baking powder
touch of salt

Mix above well and set aside. In separate bowl mix:

2 cups water
1 cup milk sub
3 eggs
3 tablespoons oil
1/2 teaspoon vanilla

Combine with dry ingredients and cook on griddle until done.

Pancake Recipe #2 [contributed by Dee Dee]

1 cup Gluten Free Flour
1/4 teaspoon Xanthan Gum
1 teaspoon Salt
3 teaspoons Baking Powder
1 tablespoon Sugar
1 Large Egg (I have never tried with egg replacer, but it might work?)
3/4 Cup Milk (I use West Soy Plain, soy milk) (youll never know its there!)
Cooking spray

Mix all wet, then mix all dry. Add wet to dry mix and blend well.

These really cook up well the next day to! They are light and fluffy!

Soy-free butter, mayonnaise, and sandwich spread recipes

Butter Substitute [contributed by B & Cs Mom]

Ingredients
6 Tbsp. Omega Nutrition Coconut Butter (should be at room temperature)
2 Tbsp. flax oil
2 Tbsp. sunflower oil

Directions
Place ingredients in a blender and mix until integrated. Do not over mix. Place in an opaque container with lid to protect the delicate oils from the light.

Mayonnaise Recipe #1 [contributed by Jacqueline]

Whisk an egg, some salt, pepper, a bit of vinegar and/or lemon juice and a teaspoon of mustard together. Very slowly add sunflower oil (or any mild tasting oil you can tolerate) while stirring, until it gets to the right consistency.

It doesn't get as thick as mayo from a jar, but it tastes quite good. You have to refrigerate it, though, and it doesn't last very long, because there are no preservatives. Be sure your eggs are fresh and not contaminated with salmonella or antibiotics. Free range eggs from a reputable health food store are best.

Mayonnaise Recipe #2 [contributed by *Ann]

Homemade Mayonnaise (makes 1 1/2 cups)

1 egg
1/2 tsp dry mustard
1/2 tsp sugar
1/4 tsp paprika
2 tbsp white wine vinegar (really any vinegar will do)
1 cup oil (corn is the best, but cannola, safflower will do)

Use a blender and combine all of the ingredients except 1/2 cup of the oil. After all the other ingredients are blended, slowly add the remaining oil and blend until the mixture is smooth and thick. If you don't have a blender, use a hand whip (and alot of elbow grease).

Really Good Ranch Dressing/Mayo [contributed by Lori]

cup hulled sunflower seeds
1 T arrowroot starch or potato starch
t. sea salt
1 t. unbuffered, corn-free vitamin C crystals
1 cup water
t. garlic powder

1. Blend nuts or seeds in blender on highest speed for 1-2 minutes until they become a fine powder. Stop at least once to scrape sides and bottom of blender jar. Be careful not to create a "butter." If needed to make it smoother, add flour or starch and blend on highest speed 1 minute longer.

2. Add remaining ingredients. Blend on highest speed for a minute longer, stopping once or twice to scrape sides and bottom of blender jar.

3. Pour mixture into small saucepan. Add desired seasoning. Cook over medium heat, stirring constantly with whisk until mixture is thick yet smooth.

4. Chill. If too thick, add a tablespoon more water. Taste and add more seasoning if desired. (Add 1 t. basil, and 2 t. leaf oregano to make Creamy Italian.

*If you back off to only t. garlic, it makes a nice mayonnaise. For those doing rotation diet or have allergies to sunflower seeds, this recipe can be made using almonds, filberts, macadamia nuts, or unsalted cashews. You can also rotate the flour or starch.

This recipe is from the Yeast Connection Cookbook by Crook and Jones

Emma's Miracle Spread [contributed by Rhonda]

2 T. gfcf flour
1/2 tsp. xanthan gum
2 T. sugar
1/2 tsp. dry mustard
dash cayenne mustard

1. Put these dry ingredients in a small saucepan.
2. In a bowl, whisk 2 eggs and 1 c. water. Add to dry ingredients. Stir until smooth.
3. Add 1/3 c. vinegar or lemon juice. Stir again until smooth.
4. Cook over medium heat until very thick, stirring constantly.
5. Remove from heat and add 3 T. canola or corn oil. Stir until smooth.
6. Put in bowl or jar and refrigerate.

It only lasts a day or two until it starts to separate, but my daughter loved Miracle whip. This is the closest thing I have been able to make to it. I hope this helps!

A few sandwich spread/binder ideas

[these are contributed by Jacqueline]

1. Put an avocado in the blender with a little salt, blend, and refrigerate. To keep it from turning brown, add a little lemon juice. To spice it up a little, add some chopped cilantro or chives or garlic or onion.
2. Cashew, almond or sesame butter instead of peanut butter.
3. Put very ripe black olives, some salt and (optional) garlic in the blender. Add a little olive oil if you prefer a smoother texture.
4. Mashed banana with a little honey and lemon juice
5. Make your own jam, by bringing a pound of ripe, washed fruits to the boil with just a little water. Add some fructose, but dont let it get too hot. Just simmer, then put it in the blender if you prefer a smooth jam, or use it as it is.

[these are contributed by Karen]

Apple butter
Tofutti Creme Cheese
Gravy
GFCF Butter, Ketchup, Mustard

[these are contributed by rhg]

Mashed avocado
Hummus (mashed chickpeas) Other things can be added to the hummus to make it tastier like garlic, cooked eggplant, or lemon juice.

[these are contributed by *Ann]

Refried beans
Cooked mashed lentils
Homemade mayonnaise
Seasoned mashed potatoes

An Ice Cream Recipe

Ice Cream Idea [contributed by Jacqueline]

I also make ice cream for him, using fresh fruit, a banana, rice milk, fructose and sometimes a little lemon juice. Just put it in the blender until it's very smooth. I have an icecream machine, but you can just put it in a bowl, pop it in the freezer, and stir every 15 minutes until frozen. I sometimes add shredded coconut, or sugar free chocolate.

A few other recipes

Homemade Hummus Recipe [contributed by *Ann]

2 cups chickpeas, cooked or canned
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, minced or pressed
1/4 cup or more water
salt to taste
1 tablespoon olive oil
1 teaspoon paprika

1. Drain and rinse the chickpeas. Place in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding water as needed to form a smooth paste. (Add less water to make a thicker hummus for sandwich spread.) Add salt to taste.

2. Scrape hummus into a covered container and refrigerate overnight or at least three hours before serving.

3. Remove hummus from refrigerator 1/2 hour before serving. Spread onto a shallow plate, swirling top with the back of a spoon. Drizzle olive oil and paprika over top. Serve with pita chips or bread triangles and raw vegetable for dipping.

4. Makes about 3 cups, enough to serve at least eight as a party dip or to fill 6-8 sandwiches.

Homemade Refried Beans Recipe [contributed by *Ann]

This is a simple and EASY way to make re-fried beans for any and all dishes requiring them.

I use Pinto Beans - 8 oz. will be sufficient to use for most recipes unless you are needing to make lots of beans for purposes of a large gathering or party.

I rinse and sort them - taking care to remove any stones.

Put them in a 2-3 quart pot of water (making sure that the water covers the beans.) Cook over med - high heat. Stir occasionally.

You may need to add more water from time to time. Cooking time will vary. Cook the beans to the tenderness that you desire.

When the beans are done, reserve half the water that it was cooked in.

This is the time to season and salt your beans. At this time I take 1/2 cup of the cooked beans and mashed them with the back of a large spoon and add the reserved water to it. Do this with more or less of the beans if you desire & then put the mashed portion of the beans back with the rest. (This to me is how the consistency of how you would get it if you bought a can of re-fried beans)

Another optional thing to add to the beans is several cloves of mashed or chopped garlic & 1 med. size onion chopped WHILE the beans is cooking. This gives the beans a good aromatic flavor.

Pork Chops With Peppers & Onions [contributed by Wendi/Holly]

Boneless chops are smothered in green onions and red peppers for this fast and easy skillet dinner.

Yields: 4 main-dish servings
Work Time: 10 minutes
Total Time: 30 minutes

4 boneless pork loin chops, 1/2 inch thick (about 4 ounces each), trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 bunch green onions, green tops cut diagonally into 3-inch pieces, white bottoms thinly sliced crosswise
2 medium red peppers, cut into 1 1/2-inch pieces
1 garlic clove, crushed with garlic press
1/8 teaspoon crushed red pepper
1/2 cup GFCF chicken broth

1. Heat nonstick 12-inch skillet over medium-high heat until hot but not smoking. Add pork chops to skillet and sprinkle with salt and pepper. Cook chops about 8 minutes or until lightly browned on the outside and still slightly pink on the inside, turning chops over once (reduce heat to medium if chops are browning too quickly). Transfer chops to plate; keep warm.

2. To skillet, add oil and green-onion tops, and cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl. In same skillet, cook red peppers and green-onion bottoms 8 minutes, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Stir in broth and half of green-onion tops; heat through. Spoon pepper mixture onto platter; top with chops and remaining green-onion tops.

Each serving: About 210 calories, 26 g protein, 7 g carbohydrate, 8 g total fat (2 g saturated), 2 g fiber, 71 mg cholesterol, 495 mg sodium.

Lighter Beef & Broccoli [contributed by Wendi/Holly]

A streamlined version of the popular Chinese dish -- it's almost as quick as ordering takeout.

Yields: 4 main-dish servings
Work Time: 25 minutes
Total Time: About 37 minutes

1 large bunch broccoli (about 1 1/2 pounds)
1 pound beef tenderloin steaks, trimmed, thinly cut into 1/8-inch-thick strips
3 garlic cloves, crushed with garlic press
1 tablespoon grated, peeled fresh ginger
1/4 teaspoon crushed red pepper
1 teaspoon olive oil
3/4 cup GFCF chicken broth
3 tablespoons GF soy sauce
1 tablespoon cornstarch
1/2 teaspoon Asian sesame oil

1. Cut broccoli flowerets into 1 1/2-inch pieces. Peel broccoli stems and cut into 1/4-inch-thick diagonal slices.

2. In nonstick 12-inch skillet, heat 1/2 inch water to boiling over medium-high heat. Add broccoli and cook 3 minutes, uncovered, or until tender-crisp. Drain broccoli and set aside. Wipe skillet dry.

3. In medium bowl, toss beef with garlic, ginger, and crushed red pepper. Add 1/2 teaspoon olive oil to skillet and heat over medium-high heat until hot but not smoking. Add half of beef mixture and cook 2 minutes or until beef just loses its pink color throughout, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining 1/2 teaspoon olive oil and beef mixture.

4. In cup, mix broth, soy sauce, cornstarch, and sesame oil until blended. Return cooked beef to skillet. Stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat.

Each serving: About 245 calories, 28 g protein, 10 g carbohydrate, 11 g total fat (3 g saturated), 3 g fiber, 57 mg cholesterol, 1,010 mg sodium.

Orange Pork & Asparagus Stir-Fry [contributed by Wendi/Holly]

Slices of lean pork tenderloin are quickly cooked with fresh asparagus and juicy orange pieces.

Yields: 4 main-dish servings
Work Time: 20 minutes
Total Time: About 30 minutes

2 navel oranges
1 teaspoon olive oil
1 whole pork tenderloin (about 3/4 pound), trimmed, thinly sliced diagonally
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
Kumquats on the stem, for garnish

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.

2. In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Transfer pork to same plate.

3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like.

Each serving: About 165 calories, 24 g protein, 8 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 50 mg cholesterol, 495 mg sodium.


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