*This web site is intended to provide basic information about Celiac Disease/Gluten Intolerance. Information contained herein has been approved by the GlutenSecret.com advisory board. It is not intended to provide, nor does it constitute, medical advice. Dietary changes based on information on this web site should not be initiated without first consulting a physician.
GlutenSecret.comİ 2009
GlutenSecret.comİ 2009
Entrees
Fettuccine Alfredo
Ingredients
1 (8 ounce) package cream cheese
3/4 cup parmesan cheese (grated or dry)
1/2 cup butter
1/2-2 cup milk (2% works best)
garlic powder to taste
Rice Pasta Noodles
Preparation:
Heat all sauce ingredients together on med-low until smooth and creamy.
Melt butter first then smash cream cheese into the butter. Add cheese and milk last.
Add more milk to make more smooth. Start with 1/2 cup first then add to more to make desired texture.
Boil Rice noodles as directed, and mix everything together.
Chicken Pad Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
8 oz. Thai rice noodles, linguini-width
4 cloves garlic, minced
3 cups fresh bean sprouts
3 spring (green) onions, sliced
approx. 1 cup fresh coriander/cilantro
1/3 cup crushed or roughly chopped peanuts
1/4 cup chicken stock
1/8 tsp. ground white pepper or freshly-ground black pepper
1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
Serves 2
Pad Thai Sauce
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2+1/2 Tbsp. fish sauce
1-3 tsp. chili sauce (depending how spicy you want it)
3 Tbsp. brown sugar (not packed)
OTHER: oil for stir-frying, and wedges of lime for serving
Preparation:
Bring a large pot of pot to a boil, then remove from heat. Drop in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. (Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and a little "crunchy".)
Drain and rinse through with cold water. Set aside.
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and brown sugar. Set sauce aside.
Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
Add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.
When wok or pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue in this way until the chicken pieces/strips are cooked (about 5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break.
Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.
Lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side (for those who like it extra spicy.)
Gluten-Free Pizza
Ingredients
1/4 cup millet flour
3/4 cup white rice flour
1/4 cup sweet rice flour
1/4 cup arrowroot starch (cornstarch or tapioca starch)
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1 1/2 Tablespoons sugar
1 teaspoon sugar for proofing yeast
2 1/2 teaspoons active dry yeast
3/4 cup warm water, (heated to 115 -120 degrees)
2 Tablespoons ricotta cheese (for casein free try almond meal)
2 eggs
2 1/2 Tablespoons olive oil
1/2 teaspoon red wine vinegar or apple cider vinegar
1 Tablespoon Honey
Preparation:
Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees to get the stone warm.
Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a med. measuring cup or bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients.
Combine all the dry ingredients and sift together in the bowl of your stand mixer.
Heat 3/4 cup of water until it reaches 115 -120 degrees.
In a separate small bowl, place your yeast and the teaspoon of sugar.
Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. (Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature.)
Turn the stand mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture and gauge the liquid level. (You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull.)
Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup - making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.
Once you have the pizza dough made, take the pizza stone out of the oven. You can turn the oven off at this point and leave the light on in the oven. Fit the pizza stone with parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper.
Using a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. (If you find your hands getting too sticky get a little more olive oil on your hands.)
Put my stone back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 375 degrees for 10 minutes to pre-bake crust.
Add toppings, turn the heat up to 400 degrees and cook for about 7 minutes. (If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful since the pizza will burn if left too long, watch this process carefully!)
Lasagna
Ingredients for Marinara Sauce
2 cans (28 oz size) Muir Glen Organic Crushed Tomatoes with Basil
2.5 teaspoons garlic, minced
1/4 cup olive oil
.7 oz - 1 oz anchovy paste (provides a backbone for the sauce)
3 Tablespoons fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
2 Tablespoons Italian parsley, chopped
black pepper
red pepper flakes
pinch of sugar
a little bit of red wine to taste (optional)
Preparation:
Heat oil in a large saucepan. Add garlic and cook for about a minute.
Add anchovy paste, parsley, basil, and oregano. Cook about four minutes or until the anchovy paste is thoroughly combined with the other spices.
Stir in the crushed tomatoes. Simmer for 30-45 minutes. Taste the sauce and adjust as needed.
Ingredients for Lasagna
Marinara Sauce (use recipe above or at least 50 oz. of your own)
Freshly Chopped Spinach- 2-2.5 cups
1 package of mushrooms
14 oz. gluten-free Italian sausage
brown rice lasagna noodles
1 egg, beaten
15 oz. ricotta cheese
2 tablespoons chopped parsley
2 cups shredded mozzarella
1/4 cup freshly grated Parmesan cheese
Preparation:
Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish.
Cook the noodles according to the package directions.
Brown the Italian sausage and saute the mushrooms.
Add the Italian sausage, mushrooms, and chopped spinach to the marinara sauce.
Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl.
Spread 1/3 of the sauce mixture in a rectangular baking dish, 13×9x2 inches. Top with 4 noodles.
Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese.
Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.
Cover with aluminum foil and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly.
Let stand 15 minutes before serving.
Ingredients
1 (8 ounce) package cream cheese
3/4 cup parmesan cheese (grated or dry)
1/2 cup butter
1/2-2 cup milk (2% works best)
garlic powder to taste
Rice Pasta Noodles
Preparation:
Heat all sauce ingredients together on med-low until smooth and creamy.
Melt butter first then smash cream cheese into the butter. Add cheese and milk last.
Add more milk to make more smooth. Start with 1/2 cup first then add to more to make desired texture.
Boil Rice noodles as directed, and mix everything together.
Chicken Pad Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
8 oz. Thai rice noodles, linguini-width
4 cloves garlic, minced
3 cups fresh bean sprouts
3 spring (green) onions, sliced
approx. 1 cup fresh coriander/cilantro
1/3 cup crushed or roughly chopped peanuts
1/4 cup chicken stock
1/8 tsp. ground white pepper or freshly-ground black pepper
1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
Serves 2
Pad Thai Sauce
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2+1/2 Tbsp. fish sauce
1-3 tsp. chili sauce (depending how spicy you want it)
3 Tbsp. brown sugar (not packed)
OTHER: oil for stir-frying, and wedges of lime for serving
Preparation:
Bring a large pot of pot to a boil, then remove from heat. Drop in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. (Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and a little "crunchy".)
Drain and rinse through with cold water. Set aside.
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and brown sugar. Set sauce aside.
Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
Add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.
When wok or pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue in this way until the chicken pieces/strips are cooked (about 5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break.
Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.
Lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side (for those who like it extra spicy.)
Gluten-Free Pizza
Ingredients
1/4 cup millet flour
3/4 cup white rice flour
1/4 cup sweet rice flour
1/4 cup arrowroot starch (cornstarch or tapioca starch)
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1 1/2 Tablespoons sugar
1 teaspoon sugar for proofing yeast
2 1/2 teaspoons active dry yeast
3/4 cup warm water, (heated to 115 -120 degrees)
2 Tablespoons ricotta cheese (for casein free try almond meal)
2 eggs
2 1/2 Tablespoons olive oil
1/2 teaspoon red wine vinegar or apple cider vinegar
1 Tablespoon Honey
Preparation:
Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees to get the stone warm.
Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a med. measuring cup or bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients.
Combine all the dry ingredients and sift together in the bowl of your stand mixer.
Heat 3/4 cup of water until it reaches 115 -120 degrees.
In a separate small bowl, place your yeast and the teaspoon of sugar.
Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. (Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature.)
Turn the stand mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture and gauge the liquid level. (You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull.)
Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup - making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.
Once you have the pizza dough made, take the pizza stone out of the oven. You can turn the oven off at this point and leave the light on in the oven. Fit the pizza stone with parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper.
Using a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. (If you find your hands getting too sticky get a little more olive oil on your hands.)
Put my stone back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 375 degrees for 10 minutes to pre-bake crust.
Add toppings, turn the heat up to 400 degrees and cook for about 7 minutes. (If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful since the pizza will burn if left too long, watch this process carefully!)
Lasagna
Ingredients for Marinara Sauce
2 cans (28 oz size) Muir Glen Organic Crushed Tomatoes with Basil
2.5 teaspoons garlic, minced
1/4 cup olive oil
.7 oz - 1 oz anchovy paste (provides a backbone for the sauce)
3 Tablespoons fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
2 Tablespoons Italian parsley, chopped
black pepper
red pepper flakes
pinch of sugar
a little bit of red wine to taste (optional)
Preparation:
Heat oil in a large saucepan. Add garlic and cook for about a minute.
Add anchovy paste, parsley, basil, and oregano. Cook about four minutes or until the anchovy paste is thoroughly combined with the other spices.
Stir in the crushed tomatoes. Simmer for 30-45 minutes. Taste the sauce and adjust as needed.
Ingredients for Lasagna
Marinara Sauce (use recipe above or at least 50 oz. of your own)
Freshly Chopped Spinach- 2-2.5 cups
1 package of mushrooms
14 oz. gluten-free Italian sausage
brown rice lasagna noodles
1 egg, beaten
15 oz. ricotta cheese
2 tablespoons chopped parsley
2 cups shredded mozzarella
1/4 cup freshly grated Parmesan cheese
Preparation:
Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish.
Cook the noodles according to the package directions.
Brown the Italian sausage and saute the mushrooms.
Add the Italian sausage, mushrooms, and chopped spinach to the marinara sauce.
Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl.
Spread 1/3 of the sauce mixture in a rectangular baking dish, 13×9x2 inches. Top with 4 noodles.
Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese.
Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.
Cover with aluminum foil and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly.
Let stand 15 minutes before serving.
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