Когда мне поставили диагноз целиакии, я поняла, что даже нечего и мечтать о пельменях, которыми так славились моя мама и её тётя, у которой я всегда в детстве проводила летние каникулы. Делать пель…
Рецепт мягкого, тягучего и такого шоколадного печенья без глютена и сахара! А еще здесь нет молока. Все приготовление занимает 25-30 минут.
This Gluten-Free Naan Bread is fluffy, tender, and chewy with beautiful brown blisters, just like the one you would get in an Indian restaurant. The recipe is easy to follow and takes less than 30min to make. There is no doubt that it is the best recipe that you will find online!
I don't know an Estonian, who doesn't like solyanka. Usually it's a thick Russian meat soup, but we also make it with mushrooms. My mom even makes preserved mushroom solyanka. So in the winter time, you just need to add some water, boil it and voila - you have a hearty homemade soup in minutes. What's not to love about this kind of soup? It's just thick enough, a little bit sour and really comforting. If you are not a fan of the mushrooms, leave them out. Or you can replace them with different vegan meats and sausage chunks. I always add some olives and some lemon slices too. Almost every tavern and diner in Estonia has a solyanka in the menu. Some people love it as a hangover food and they also sell it at the open air events. The quality varies (if I remember correctly, I haven't eaten meat solyanka in nine years). When my friend Anna came to visit and tasted my version, she said it was so good and actually tasted like solyanka, not like the version she ate a few days ago in some cafe. Also, my boyfriend really loved this. Since the cold season here continues, this kind of soup makes a perfect cozy lunch or dinner. I like to serve it with some homemade sunflower sour cream and fresh spring onions. Perfection in a bowl! Preparation time: 25 minutes Serves: 4 - 6 people Ingredients: 3 Tbsp oil 4 medium onions 2 ½ cups / 200 g chopped white mushrooms or other edible mushrooms 2 large garlic cloves 2 bay leaves ½ tsp ground black pepper 2 heaping tsp paprika powder 6 cups / 1L + 400 ml boiling water 3 medium potatoes 3 large pickles 3 Tbsp black olives (pitted) 3 Tbsp green olives (pitted) 5 Tbsp tomato sauce 1 slice of lemon, cut into four 2 - 2 ¼ tsp salt (fresh parsley and/or spring onions for serving) Directions: Heat up a thick-bottomed pot. Add oil, sliced onions and a pinch of salt. Cook for a couple of minutes. Add chopped white mushrooms, chopped garlic, bay leaves, ground black pepper and paprika powder. Cook for a couple of minutes. Add boiling water and boil for 5 minutes. Add sliced potatoes and boil another 5 minutes. Add chopped pickles, olives, tomato sauce, lemon pieces and salt. Cook for 5 minutes or until the potatoes are soft. Serve with chopped fresh parsley and/or spring onions and sunflower sour cream, if you like.
This Vegan lemon tart has a gluten-free crisp coconut shortbread crust and a creamy and tangy lemon filling.
A palacsintát kicsik és nagyok egyaránt szeretik, lehet édes vagy sós, a repeta mindig garantált.
Let’s be honest – most gluten-free crusts taste…lacking. Like, you secretly wish it was made with white flour instead. But I’ve got…
A super soft and pliable gluten free flatbread, which only takes 15 minutes to make using 4 ingredients. Perfect for kebabs and gyros.
Sächsische Quarkkeulchen mit Kartoffeln sind ein Klassiker aus Omas Küche, mit dem ich in der DDR aufgewachsen bin. Zum Rezept:
Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.
This master Larabar recipe is the secret to making your favorite energy bars with whatever flavors you like. The perfect gf snacks!
August is my favorite month so far for Twelve Loaves because we are working with herbs. I love them all. I find great joy in preparing a dish and walking to my herb plant boxes in my front yard and snipping a few leaves or bunches of fresh herbs to add to my meals for the day. I guess it makes me feel nostalgic. My daughter cringes if I use the word vintage. It is a joke now with us and she points out all things vintage to me. It is true. I do feel connected to a simpler time. I enjoy old things. I find myself happiest when I have worked hard all day and then sit down to a meal that I made from scratch using ingredients that I grew. Popovers are a vintage dish to me. They use basic ingredients that we have had in our kitchens for centuries. They are an American version of the Yorkshire Pudding from England. I usually make them "as-is" but last week I decided to have some fun with them. I wanted to incorporate a fresh herb into the batter and add a bit of cheese to see if they would still be loved by my family with the extra ingredients. Isabella asked for seconds and thought they were the "bees knees". I guess they were too. Making anything gluten free from a regular recipe is challenging. I am working with some of the same ingredients but then adding new flours and starches to the mix. Sometimes it works and every once in a while it does not. This time it worked. The outside was crispy, the inside hollow and the top "popped" over the top of the pan, hence we have a great Gluten Free POPOVER! YAY. I get excited about this stuff because those that have to eat with food restrictions give up a lot of their favorite foods. It makes me happy when I can share a recipe that brings an item they miss back into their diets. I hope that you will experiment with your own popover version mixing up the herb of choice. Try thyme, rosemary or parsley--or get crazy--and combine all three. Scroll to the bottom of this post to see my friends recipes too! We have a great selection for Twelve Loaves this month. The highlighted links will redirect you to their pages. If you need help converting a recipe to gluten free, let me know. Most recipes can use a basic all purpose gluten free flour to exchange 1:1 for the wheat based flours. NOTE: To guarantee the success of this recipe I encourage you to use the volume measurements. I have tried to get the cup measurement as close as possible but using the grams will guarantee the recipe turns out the same each time. The batter is thicker than crepe batter yet thinner than pancake batter. If the batter seems too thick, add a bit more milk. If the batter is too loose then add more rice flour. Gluten Free Basil Parmesan Popovers Makes 12 4 large eggs 215g (just under 1 cup) milk 85g (1 cup) tapioca flour 110g (1 cup)white rice flour, fine 1/4 teaspoon xanthan gum or guar gum pinch of salt 2 tablespoons lard or butter, melted (used in bottom of popover pans) 1 tablespoon fresh basil, minced fine 2 tablespoons finely grated parmesan (divided between the 12 popovers) lard, for popover pan 1. Preheat oven to 450 degrees. 2. In a medium bowl combine eggs and milk. In a separate bowl combine dry ingredients and whisk well. Add the two together. Whisk until the batter is smooth. 3. Mince the basil and combine with egg batter. 4. Let batter sit for 15 minutes. While batter is sitting, put a small dab of lard or butter into each popover. If you use butter, adjust time, because it may burn. My pan has 12 popovers. Put pan in oven long enough to heat pan and melt lard, about 5 minutes. 5. Take pan out of oven and ladle the batter into each popover. They should be about 3/4's of the way full. Sprinkle the batter with a dusting of parmesan cheese. 6. Return to a very hot oven and let cook18-20 minutes. Do not open the oven to keep checking on them. This may cause them to not rise or POP. 7. Remove from oven and serve immediately or let cool and refrigerate leftovers. My kids reheat them in the microwave with butter, lemon and powdered sugar. Thyme for Beer Bread by Kudos Kitchen by Renee Pesto Quick Bread by Rhubarb and Honey Basil Buns by Rise of The Sourdough Preacher Herbed Skillet Cornbread by Magnolia Days Rosemary Grissini by Cake Duchess Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story Herbed Buttermilk Biscuits by That Skinny Chick Can Bake Keema Naan by Food Lust People Love Gluten Free Basil Parmesan Popovers by Simply Gourmet Pull-Apart Bread w/ Herbs & Seeds by girlichef Pesto Bread by Karen's Kitchen Stories #TwelveLoaves August: Herbs If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do! 1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thank you to Sherron from Simply Gourmet for hosting this month’s event! Written by Sherron Watson
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Apricot BBQ Wings • Apricot Kolaches • Apricot Chia Energy Bars • Apricot 'truffles' with Pistachios and Coconut • Hawaiian Lemonade • More ...
Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you then. You're gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you'll think you're cheating on your gluten free self!!
This Keto Tortillas recipe with Chia Seeds is an easy 3-ingredient low-carb tortillas recipe with 3.8 grams of net carbs per tortilla.
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayKeep a supply of this gluten-free all-purpose flour mixture in the pantry. With a batch of this master boule dough in the fridge, you can enjoy fresh bread every day. Just takes five minutes of your time.
Buttery, flaky, feathery, and light. We didn't think these gluten free croissants could get any better, but here they are in all their glory!!
Das Naan-Brot, ein Grundrezept für das beliebte indische Fladenbrot, erfreut sich nicht nur bei Liebhabern der indischen Küche großer Beliebtheit. Besonders ansprechend ist dabei die glutenfreie und vegane Variante, die nicht nur für Menschen mit speziellen Ernährungsbedürfnissen geeignet ist, sondern auch geschmacklich voll überzeugt.
The best homemade version of vegan snickers bars you'll ever try. A chewy peanut nougat base topped with salted peanut caramel, roasted peanuts and a generous coating of creamy vegan milk chocolate.
This gluten free chocolate cake has a moist, tender crumb even after it's been frozen first, so make it ahead! Made easily in one bowl.
Флорентийское печенье я готовила в основном по рецепту "все перемешать, подсушить и обмакнуть в шоколад". Но есть и более изящные варианты флорентийского печенья. Возьмите: 1 ст. миндальной муки 100 г сливочного масла 1/2 ст. сахара 1 ст. л. пшеничной муки 1/2 ч. л. разрыхлителя 100 г не горького…
Need a gluten free bread that's not bland and boring? This brazilian cheese bread is for you! No need for fancy ingredients or cooking skills, anyone can make this!
An easy gluten-free flatbread recipe (naan) that only takes 5 ingredients to make. It's done in 35 minutes and can be eaten as a side with curry, or used as the base for pizza, gyros, or your favorite wrap.
This post is sponsored by Maju Superfoods. Welcome friends, to a recipe for a delicious dessert/breakfast/snack bar hybrid: Raw Chocolate Moringa Bars. This is my first recipe in a few weeks. October was a crazy month for me. I was constantly on the go, traveling almost every single weekend. My trips ranged from a work...Read More
Incredibly quick and easy gluten free wraps, which only take 10 minutes and 3 ingredients to make. They are pliable and soft, so you can easily add fillings, roll them or fold them. Delicious as quesadillas too. Also dairy free and vegan.
This Italian-style flatbread is lofty and soft, rather than thin and crisp. It's reminiscent of a thick-crust pizza sans topping, and is a tasty side for soup and salad — or a quick dip picker-upper!
Learn how to make this 3-ingredient, vegan and gluten-free flatbread that cooks in under 10 minutes.
Cheesy breadsticks which are also low carb, keto and gluten free.
Wie man ganz einfach und innerhalb von einer Stunde leckere gefüllte Buchteln mit Vanillesauce auf den Tisch bekommt, das verrate ich Euch heute. Dazu mu...
Gluten free chocolate babka is way easier than it looks, with a big "wow" factor!
