Gluten Free Recipes

 

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GLUTEN FREE – Buckwheat

Buckwheat is safe for the Gluten Free Diet – it actually is considered a ‘fruit’ and is in the same food family as sorrel and rhubarb. It is Gluten Free! I always wondered myself because of the name, it is very misleading. Also, I do find it in gluten free waffles, etc. so I found it confusing. Enjoy!
That also means buckwheat flour can be used in gluten free baking and is available on the net for a good price, although I haven’t seen it in many stores. I have, however, seen some gluten free, sprouted flours by Shiloh Farms. Wegman’s carries many of these products, but watch which ones are gluten free, even though they are spouted flours!

GLUTEN FREE RECIPES

NOTE: About using flours, if you are concerned about the weevil problem, freeze them for several days before using. Check on the net if you’re not sure what this is.


The Best Gluten Free Bread (Home Baked)
Use Bob’s Red Mill Best Gluten Free Bread Mix (about $4.69, makes 2 loaves, available at Whole Foods, Wegmans, Healthway). Bake the bread with rice milk, vinegar and organic butter. While heating the butter to melt it, place the rice milk in a glass measuring cup and also heat it, then add the yeast package to the warm milk. Once the yeast bubbles way up in the measuring cup, it is ready and activated to use in the mixer. Use a regular mixer, and not even a bread hook.

Use two glass bread pans and smear totally with organic coconut oil, the more the better. Let rise till OVER the edge with a dish towel covering them (takes about 30 min – 1 hour). Then, bake at 350 degrees exactly 60 minutes. Let cool, take out as soon as you can, and turn over loafs on a wire cooling rack until bottoms are completely cool. Then, place back into the glass loaf pans and cover first with natural waxed paper (from Whole Foods) and then foil and refrigerate. (never place foil directly onto food)


Gluten Free Pizza – Store Bought Pizza Shell
I highly recommend the gluten free frozen pizza shells at Whole Foods. They’re a little pricey but very convenient and you can’t tell they’re gluten free. Heat in the oven about 12 minutes according to package directions. I spread organic olive oil all around the pan. Use organic, low fat cheese, and organic italian spices and organic tomato sauce or any toppings you like. Cook in the oven 9 – 11 minutes with added toppings, depending on oven. Check to be sure the pizza doesn’t burn.


Gluten Free Pizza
I highly recommend the gluten free mix: “Orgran Gluten Free Pizza and Pastry Multimix” for pizza shells (available at Whole Foods). One box makes a very large pizza shell and my kids loved it. Very easy to make also – first oil the pizza pan, I love organic olive oil. Then, pour the mix into a medium-sized bowl and make a ‘well’ in middle of it. Add about 8 1/2 oz. of water and knead the mixture with your hands to made a ‘dough ball’ place the dough wall in the middle of the pizza pan and spread it out thinly with your fingers. (As an alternative you could do as the box says and use a rolling pin, but this was is much more fun!) Bake at 400 degrees for 15 minutes and then add the toppings: pizza sauce or just tomato sauce, Italian seasoning and pizza cheese or even some broccoli or cooked natural meats. Cook for 10 minutes more and then slice and enjoy!


Gluten Free Pancakes
Ingredients:
1 whole bag Bob’s Red Mill Gluten Free Pancake Mix
4 organic eggs
1 1/2 c. organic almond milk or organic rice milk (or whatever your preference)
1 Tbsp. organic olive oil
1 tsp. organic vanilla flavoring
1 Tbsp or more organic cinnamon
organic coconut oil in the pan as much as necessary

Place all ingredients into a large bowl and stir in the liquids. Use a small hand mixer if possible. When ready, all some coconut to hot griddle and/or fry pan, and careful pour 3 or 4 small sizes circles into the pan. Cook until bubbly and then turn over and cook several more minutes on the other side. Do not undercook, however, be careful because they will turn black fast. Adjust the heat of the burner as necessary. Enjoy. Kids love them. Freeze any leftovers and/or store in the refrigerator for several days. Great with just organic butter and a little cinnamon/sugar. No need for syrup, but you could always make your own from some organic sugar and filtered water, maple flavoring, etc.


Homemade Pancake Syrup
I have been using this recipe for many years and it’s great. Take 1 cup of organic sugar and 2 cups of water and boil for lightly for 5 minutes. Take from the heat and cool in the pan. Then add 1 tsp. of organic vanilla flavoring and 1/2 tsp of organic maple flavoring. You can really get creative and use other flavorings, but we really love this syrup just like this! Enjoy!

Arrowhead Mills, “America’s Organic Company” publishes a free little booklet titled, “Wheat Free All Purpose Baking Mix Recipes”. Contact them at 806-364-0730


Gluten Free, Vegetable Lasagna
Ingredients:
2 Boxes DeBoles Rice Lasagna noodles
1 large, glass baking dish about 6 x 18
1 container of either organic or grass fed Ricota cheese OR
1 container of low fat, organic cottage cheese
1 28 oz. can organic, crushed tomatoes
1 package of shredded, low fat, organic Mozzarella cheese for the top
1 package frozen, organic spinach, light cooked (or broccoli or other vegetables, but might need to put in the food processor first
1 25 oz. jars organic pasta sauce
organic olive oil coating bottom and sides of glass dish

First, oil the glass baking dish. Then place one layer of lasagna noodles in the plan. place some of the tomatoes, some ricota, some of the spinach or other crushed vegetables, then some of the pasta sauce on the noodles. Keep doing this until all the noodles are covered. Feel free to smooth this mixture out with a spoon afterwards. Then, place another layer of lasagna noodles on top of those noodles and do the same laying process. Keeping going until the entire layer is covered then continue with the next layer. I usually make a lasagna with about 4 layers, and sometimes I make two lasagnas at once if I’m having company for dinner. I always make it non-meat and gluten free, but feel free to do it your own way.

When all the layers are completed I make the top layer with just tomatoes and pasta sauce, then the mozzarella. I pour the remainder of the tomatoes on it and cover the sides with sauce too so the layers don’t dry out in the oven. Then I cook it on 325 degrees for 1 hour exactly. When done, I allow it to cool for 30 minutes or more, until all the layers are ‘set’ in place. Enjoy! It keeps well and freezes well. My family just loves it, even without gluten and/or any meat.


Gluten Free, Pasta Alfredo w/Vegetables
Ingredients:
2 bags Heartland Pasta noodles (available at Walmart – Corn and Rice blend)
1 jar Newman’s Own Alfredo Sauce (I like the one with garlic added)
1 bag frozen, organic petite peas
6 oz. filtered water added to sauce jar
Cook the pasta by boiling it for 12-15 minutes and heat the sauce in a separate pan with the water added to it. While these are cooking also cook the peas for exactly 7 minutes after the water boils. Then drain the pasta, add the sauce to it with the peas or other vegetables you like. We eat this for dinner, as a ‘meatless meal’, along with a romaine salad and perhaps another cooked green vegetable like asparagus.


 

RAW DIET
Basic Equipment –
Nesco Gardenmaster Dehydrator (available from Amazon.com)
Food Processors – both large, 10 c. and small one
Coffee grinders – several for different things like nuts and seeds.

 

Raw Recipes
Kale Chips
Ingredients:
Organic Kale
Tumeric
Sea Salt
Olive Oil

This is really easy and the kids love them. Just wash the Kale and slice off the stems (get too hard when they dehydrate), cut up the leaf into small, bite size pieces. Take a large mixing bowl, place some olive oil in the bottom, tumeric or other seasoning and salt. Add all the kale pieces and stir well. Place onto dehydrator sheets and dry for about 4 hours or more. The Nesco does this really fast, like 3 hours, so you need to know your dehydrator. Enjoy!

 

More To be Added – we are still experimenting!


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