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LiveLifeCeliac

Living Life with Celiac Disease

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Recipes

3 Ingredient Naan (Indian Bread)

I am going to get to the point…. This is awesome! Think warm pita bread; slightly chewy, warm, wonderful bread with flavor! I couldn’t stop eating them as they came off the stove (it took some self control to get this photo for you).  I hope you enjoy them as much as I do, please comment below how you like them or what you did to change them up a bit.

Ingredients

Instructions

  1. Mix all the ingredients together.
  2. Heat 6″- 9 ½” pan over medium heat and pour batter to desired thickness. I used a ¼  cup measuring cup to pour the batter into the pan. If you prefer a larger naan, use a 9.5 in pan and use half the batter for each one. Use a small amount of batter, spread thinly to use as a dessert crepe.
  3. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side. It Does take a bit to cook, I wrote this post while cooking my batch.
  4. Enjoy!
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World’s Best Ranch Dressing

I found this recipe at Barefeet in the Kitchen and it was amazing!!! It was easy to make and tastes better than ANYTHING available commercially!!! There is one drawback, if you are lactose intolerant…. take precautions if available. Samantha and I chose to throw caution to the wind and it was a mistake (that we would probably make again… it was that good!).

Enjoy!!!

 

Yield: about 1 1/2 cups

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Instructions:

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes from Barefeet in the Kitchen:

I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.

http://barefeetinthekitchen.com/homemade-ranch-salad-dressing/

Fresh Spring Roll Wrap

I love portable foods and these travel great as long as you separate rolls with parchment paper. 

We have been wrapping warm veggies, cold veggies, cooked, raw, you name it, we are wrapping it. Below we used cooked rice that had been cooled overnight in the fridge. All other ingredients are fresh. You can pick and choose your own ingredients, below is our process in pictures. ​

Place, one at a time, in warm water until soft

Place on flat surface. We are using a clear cutting board. 

I like adding the leafy greens first, they look nice when wrapped. 

Continue adding ingredients

Slightly stretch and fold 

Repeat with the sides

Fold over and eat or place on parchment paper, careful not to touch or they will stick & tear. Dip in Tamari sauce, hot sauce, or any favorite GF sauce. 

 

Enjoy!

Can be refrigerated over night. It will soften the texture of the wrap. I like my cold ingredient wraps better the day after and my warm ingredient wraps better fresh. Broccoli & Rice is awesome warm. 

Rice Paper/Spring Roll Burrito Wrap

It’s not a fluffy, doughy wheat tortilla, but it seriously works and works well! Use some hot sauce or blended salsa for dipping to complete the flavor. 

Ingredients:

2 cups whole beans, cooked

1-1 ½ cups Rice, cooked

Handful of fresh spinach leaves, chopped

1 bunch green onions, chopped

2 whole avocados, mashed

1 package Spring Roll Skin


Process:

Combine all ingredients, except rice paper (it tastes better than it looks)


Heat ingredients, if not already warm

Soak rice paper in warm water to soften

Place on flat surface

Add ¼ cup (approx) of bean & rice mix to middle

Slightly stretch while folding first end over Repeat for each side

Roll snugly 

Place on parchment paper, do not allow to touch or they will tear, until beans & rice mix is used. 

Makes 10-12 rolls

Cheesy Potatoes

This is a Holiday staple in our house. Since modifying it to Gluten Free we have had some good, some bad, and some ugly results. Finally this is the recipe that we have stuck with. Hopefully you enjoy it as much as we do.

Cheesy Potatoes 
2 bags Ore Ida frozen hash browns, thawed
1/2 cup butter, melted
16oz Daisy sour cream
2 1/2 cups Sargento grated cheddar jack cheese
12oz Velveeta cheese
2-4 tbsp dried onions
1/2 tsp black pepper
3 tsp garlic granules
Topping:
1/4 cup butter, melted
2 cups crushed corn Chex
Mix 1/2 cup butter with Velveeta and heat until melted. Mix with sour cream, dried onions, pepper, and garlic granules. Stir in shredded cheddar cheese and hash browns. In a separate bowl mix 1/4 cup melted butter with 2 cups crushed corn Chex. Spread potato mixture into a 12×9 baking dish. Smooth corn Chex topping over it. Cover with foil and bake at 350* for 45 minutes to an hour (until center is hot).

Gluten Free Persimmon Cookies

Made and tried persimmon cookies for the first time. I heard they were a “Taste of Fall.” This recipe from GlutenFreeda was a winner. It has cloves and cardamon which I absolutely love. They remind me of a gingersnap cookie (which is one of our favorites). We are adding them to our holiday family cookbook. Hope your Thanksgiving is safe and gluten free, filled with loved ones human and furry.

GF Persimmon Cookies

~Kate~

Easy GF Rice Pudding

I am a big fan of rice. It’s so versatile and if brown rice is used (or half brown rice), it’s even good for you. Since I have a mini 6 cup rice cooker at work, I always have something to eat to get me through a 12 hour shift. A co-worker suggested the following recipe and I felt another life changing moment come upon me (I suffer from an extreme case of sweet tooth itis). I hope this easy GF recipe makes you as happy as it did me 🙂

5-6 cups cooked rice
½ can sweetened condensed milk
1 tbsp vanilla
Cinnamon to taste
¼ cup raisins (optional)

Combine all ingredients sans cinnamon. Serve warm or cold with cinnamon sprinkled on top. All measurements are a approximate and can be increased or decreased to personal taste. Enjoy and let me know if you have a personal twist to this recipe that we might like too 🙂

~Kate~