forum: Food & Drink

#21 Wed 11 Apr 07 4:47am

Expat Chef

Member since Sun 04 Mar 07

Re: Gluten Free Recipes Needed

Try the web site There are some lovely recipes there.

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#22 Wed 11 Apr 07 6:53am

Leanne S

Member since Fri 02 Feb 07

Re: Gluten Free Recipes Needed

Thanks for the website address, I will look into it. Good news on the lasagne sheets, my local store is a bit slow in getting new items in. roll

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#23 Tue 17 Apr 07 9:56am


Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Gluten Free Recipes Needed


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#24 Thu 19 Apr 07 11:40am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Gluten Free Recipes Needed


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#25 Thu 19 Apr 07 11:48am


Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Gluten Free Recipes Needed

Leanne - meant to say that Laucke is an Australian company, so you shouldn't have too many problems finding it.

Orgran, of course, have wonderful gluten and dairy free items!  Yet another Australian company  thumbsup

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#26 Fri 20 Apr 07 11:36am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Gluten Free Recipes Needed

Simple Macaroni & Cheese

2 cups cooked gluten-free macaroni
4 cups milk
2 cups grated cheddar cheese
Salt & pepper to taste (optional)
4 tablespoons cream cheese (small cubes)

Layer the ingredients above in the order listed in a casserole dish with lid and don't stir. Bake at 350 degrees for 10-12 minutes.

Smoked Chicken-Shrimp Risotto

2 cups chicken broth
4-oz. clam juice
1 tsp. saffron threads
2 tsp. virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/4 cups Arborio rice or brown rice
3/4 lb. smoked chicken breast, thin strips
1 jar roasted red peppers, strips
1/4 lb. medium shrimp, shells removed

Heat olive oil in a medium saucepan over medium heat and sauté garlic and onion until soft. Add rice and stir. Add clam juice, chicken broth and saffron threads and continue to stir. Bring to a light simmer. Cover and simmer further for 15 minutes until liquid is nearly absorbed. Spread the shrimps over the top of the rice. Cover and let it cook for 5 more minutes. Finally stir in the chicken breast and red peppers. Serves up to 6


large potatoes
extra sharp parmesan, grated
herb salt
freshly ground pepper

Turn on the oven. Slice the potatoes very thinly - all the same thickness, so they will cook evenly. Arrange them one layer deep on a greased baking tray. (A light olive oil spray works well.) Sprinkle lightly with the other ingredients. Bake at 220 C (400 F) until nice and brown -- about 30 minutes, depending on how thinly the potatoes are sliced.

Sweet potatoes make an interesting change. They work best if sliced extremely thinly, but watch them carefully because the sugar in them makes them burn easily.


1.5kg chicken pieces (for best flavour, leave the skin on)
4 teaspoons oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 teaspoons oil, extra
4 teaspoons lemon juice
2 teaspoons grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 teaspooons brown sugar
2 teaspoons dry mustard
2 teaspoons gluten-free curry powder (some isn't GF)
4 teaspoons wine vinegar (NOT malt vinegar)
2 teaspoons teryaki or gluten-free soy sauce (may be hard to find)
salt and freshly ground pepper

Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Pizza Pockets

2 eggs, beaten
1 1/2 cups rice flour
1 cup cold water
1 cup cornstarch
1 cup bean flour
1/2 cup potato starch
1 tbsp xanthan gum
1 tbsp vinegar
2 tsp baking powder
2 tsp salt
Pizza topping favorites - pizza sauce, cooked ground beef, parmesan cheese, chopped peppers, mushrooms, chopped onions, etc.

Thoroughly mix the rice flour, cornstarch, bean flour, potato starch, xanthan gum, baking powder and salt.

Make well in center and add cold water, eggs and vinegar. Mix it well.

Begin kneading and continue for about 5 minutes. Set aside for 30 minutes to 1 hour. Roll the dough to a very thin sheet.

Cut these into 3 to 4 inch squares. Stuff them with 1/2 tsp pizza sauce and your toppings. Pinch edges closed and deep fry until lightly browned.

Raspberry Chocolate Pancakes

1 cup raspberries (fresh or frozen)
1 egg, beaten
3/4 cup milk
1/2 cup chocolate chips
1/2 cup rice flour
1/2 cup corn flour
1/2 cup tapioca flour

1 tbsp sugar
1 tbsp baking powder
1 tbsp oil
1/2 tsp salt

Thoroughly mix rice flour, corn flour, tapioca flour, sugar, baking powder and salt.

Mix egg with milk and oil. Pour into flour mixture and beat only until blended.

Toss the raspberries and chocolate chips into the mix. Use 2 tablespoons of batter for each pancake.

Spoon onto lightly greased griddle, flipping only once. Goes great with maple syrup.

Traditional Holiday Ham
Serves between 12 and 15 people.


5-lb nitrate free all natural boneless, pre-cooked ham (ensure that there are no seasonings with gluten in the ham)
1 cup brown sugar
1/2 cup prepared yellow mustard (be sure it's gluten free)
1 pinch of ground cloves
8 rings canned pineapple (if desired)


Preheat oven: 350°F.  Crosshatch cuts on the ham on all sides and then bake for 30 minutes in a roasting pan.

Mix brown sugar, mustard and cloves together to make a glaze.  Let sit.

Brush the glaze onto the ham generously after the ham has been roasting for 40 minutes.  If desired, put the pineapple rings around the ham, using toothpicks to hold in place.

Then, set the temperature to 325°F, and roast for 1 more hour.  Half way through, baste the ham again with the remaining glaze.

After baking for 1 hour 30 minutes total, the ham is ready.  Remove it from the oven and from the roasting pan and let it rest for 15 minutes or so. 

You may serve it with any leftover glaze, and/or with the glaze from the bottom of the pan.

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#27 Fri 20 Apr 07 11:41am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Gluten Free Recipes Needed


Even if you don't like pumpkin, I think you'll be impressed with this Thai-style soup -- as long as you like ginger and garlic.


1 medium size pumpkin
1 can coconut cream
chicken stock, home-made OR made with gluten-free stock cubes
2 rounded dessertspoons of ginger in syrup OR fresh ginger
1 large brown onion
3 cloves garlic
cooking oil
herb salt, pepper


Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large frypan or pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. Add enough chicken stock to cover the pumpkin. Add ginger.

Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool. Blend the mixture to a puree.

Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering. Adjust seasoning to taste.

Quick Sugar-free Pineapple Pudding

1 Can crushed pineapple
1 1/2 cups soy milk
2 tablespoons tapioca
2 teaspoons vanilla extract
1/2 cup berries (to garnish) (optional)

Mix the crush pineapple with its juice, soymilk and the tapioca in a pot. Heat over medium heat, while stirring frequently. Turn heat down when it begins to simmer while stirring until thickened, for about 10 minutes. Mixture should be clear by now, remove from heat and stir in vanilla. Pour mixture into pudding cups or small bowl and garnish with some berries if desired.

Spicy Pork Chops and Rice

1 1/2 lbs pork chops
1 (28 ounce) can peeled crushed tomatoes
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons garlic powder
1/2 cup chopped sweet onions
2 tablespoons molasses
1 teaspoon chili powder
2 ½ cups cooked rice

Combine all the ingredients except pork chops and rice in a slow cooker. Mix well. Add pork chops and cook for 3 hours on high setting. Add cooked rice to mixture during the last half hour of cooking on medium setting.

Garlic Chicken Zucchini Stir Fry

1 boneless skinless chicken breast
10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds and semi-circles. Heat oil in small frying pan or wok. Add Salt and pepper chicken to taste, and add garlic. Add the rest of the ingredients and bring to a slight boil. Cook until chicken is no longer pink and zucchini is tender, but still crisp. Serve with rice or flat bread.

Coco - Banana Ice Cream

1 frozen banana, chopped
1cup frozen blueberries ½ cup frozen yogurt
½ cup water (or juice)
1 tablespoon artificial sweetener (optional)

Combine all ingredients into a blender and blend on high for about 1 minute. Then add frozen yogurt and blend for about 20 seconds. Pour into tall glass and enjoy!

Fragrant Fish Fillets in Foil

1 lb white fish fillets
1 lime, sliced
1 small onion, sliced
1 teaspoon olive oil
1 teaspoon oregano
1 dash cumin
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped

Place fish fillets in the middle of a double layer of heavy foil. Drizzle with oil and sprinkle with all other seasonings and herbs above. Fold up the foil edges and seal well. Place on grill or broil for 15-20 minutes.

Tasty Mini Nuggets

1 lb Chicken Breast (chopped)
½ cup brown rice flour
1 large egg
¼ cup rice milk
¼ cup tapioca flour
1 teaspoon salt
1 teaspoon pepper
1 pinch thyme
1 pinch oregano
1 pinch rosemary
3 pinch sweet basil
3 pinch parsley
1 baked garlic
¼ cup gluten-free regular potato chips
1 teaspoon gluten-free baking powder

Mix all the ingredients above except potato chips and baking powder in a bowl and soak chicken pieces in the mixture for about 5-10 minutes. In a separate bowl, crush the potato chips into pieces, as fine as possible or use brown rice bread crumbs. Dip chicken pieces in potato chips and deep fry for 5 minutes.

Marshmallow Breakfast Bars

1 pack small marshmallows
¼ cup butter
6 cups gluten-free cereal
½ teaspoon vanilla
¾ cup peanut butter
¾ cup chocolate Carnation Instant Breakfast

Melt the marshmallows and butter in a small pot, add chocolate Carnation Instant Breakfast and peanut butter then stir in cereal and vanilla for about 2 minutes. Remove from heat and press the ingredients into a baking pan, sprinkle some chocolate flakes on top and press them in, let it cool and cut into bars.

** As always, be sure to read all your ingredients before creating this or any other dish. Note - Some Carnation Instant Breakfast flavors may contain gluten.

Yummy Berry Tart

1 packet of Gluten Free Pie Crust mix
4 oz. grounded almonds
3/4 cup sugar
2 eggs
6 Tbs. butter
2 Tbs. rice flour
1 tsp. Almond Flavoring
3 cups fresh blueberries
3 Tbs. apricot preserves

Prepare Pie crust mix according to instruction. Combine almonds and sugar and beat in the butter until smooth. Add one egg at a time while beating thoroughly. Add rice flour and almond flavoring.

Roll out one half of the dough between 2 layers of plastic wrap around 1/8 inch thick and transfer dough to a 9-inch pie pan. Prick crust with a fork and fill with almond mixture. Bake at 375 degrees for 25-30 minutes. Remove from oven and let it cool. Brush the top with some of the apricot preserves. Line the blueberries and remaining apricot preserves around crust. Set to chill and serve. Serves up to 10

Shrimp Horseradish Salsa

6 tablespoons lemon juice (2 lemons)
1 bay leaf
2 1/4 teaspoons salt
20 large shrimp
1 tablespoon prepared horseradish
3 Tablespoons olive oil
1/4 teaspoon fresh ground black pepper
1 pint cherry tomatoes, halved
2 small head lettuce

Fill a large pot with 7 cups of cold water add half the lemon juice, bay leaf and salt. Bring to a boil. Then add the shrimps and cook until they turn bright pink and opaque for 3 minutes. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry. In another bowl, whisk the remaining lemon juice, the horseradish, oil, salt and pepper. Add the tomatoes and toss. Separate the lettuce leaves. Divide the shrimp on to the lettuce and spoon the Horseradish Salsa on top.

Peanut Butter Kisses

½ cup Butter Crisco
1 cup fine rice flour
1 ¼ cups light brown sugar
½ cup potato starch
¾ cup peanut butter
¼ cup tapioca starch
1 egg
1 teaspoon baking powder
3 tablespoons milk
¾ tsp baking soda
1 tablespoon vanilla
¼ teaspoon salt
60 Hershey Kisses, unwrapped
confectionary sugar

Mix the first 7 ingredients above into a bowl and beat till smooth. Combine the next 5 ingredients into a separate bowl and mix until well blended. Mix the ingredients from both bowls into a processor and blend at lo speed for 1 minute. Form mixture into small balls and roll in sugar. Place balls about 2 inches apart on un-greased cookie sheet and bake at 375 degrees for 10 minutes or until set but not hard. Remove pan from over and push Hershey Kisses into center of each cookie. Let them cool for 5 minutes or until Kisses harden. Makes up to 4 dozen cookies.

Butterscotch Pancakes

4 cups white rice flour
1 1/3 cup potato starch flour
2/3 cup tapioca starch flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 to 1 1/2 cup buttermilk
2 Tablespoons oil
½ teaspoon butterscotch flavor

Mix all dry ingredients together then beat the eggs with buttermilk, oil and butterscotch flavor in together and continue beating for 1 minute. Pour batter using mixing spoon or ladle onto hot greased skillet or frying pan and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on other side.

Rice Pop Cakes

4oz bar organic chocolate
2oz Rice Pops
½ oz butter

Put the chocolate and butter into a bowl and let it melt over some boiling water on the stove. As soon as the chocolate melts add Rice Pops and mix well. Transfer the mixture to a cupcake tray using a tablespoon and refrigerate for a few hours until hard.

Coffee Cake Pudding

2 cups Gluten Free French Bread Mix
1 tsp. baking powder
1 tsp. baking soda
1 cup granulated sugar
1 package instant vanilla pudding
1 cup low-fat sour cream
4 eggs, beaten
½ cup vegetable oil
1 tsp. gluten-free vanilla
½ cup sugar
1 tsp. cinnamon
1 tsp. cocoa powder
½ cup chocolate chips
½ cup roasted walnuts

Mix the first 9 ingredients above and beat for 5 minutes.

Now mix the last 5 ingredients separately

Sprinkle half of the sugar mixture into a greased pan. Pour half of the batter over the sugar mixture, then sprinkle the remaining sugar mixture, and add the rest of the batter on top. Preheat oven to 350 degrees and bake for 45 minutes.

Best Spicy Cocktail Bean Dip

1 can kidney beans mashed (I haven't tried black beans but they may work good too)

2 gloves garlic mashed

1/2 tsp Tabasco sauce

2 tsp GF worcheshire sauce (see list of GF worcheshires sauces)

2 TBS Hellmans Mayonaise
juice of one lemon

Blend all ingredients in a food processor until smooth, garnish with freshly chopped green onions

This is wonderful with Fritos dipping cornchips

Crock Pot Chicken Tacos

6 chicken hindquarters
2 cans tomato sauce
2 Tbs Chili powder
1 tps salt
Jumbo hard corn taco shells
Lettuce, chopped
Fresh tomatoes, chopped
Grated cheddar or jack cheese

Cook the chicken in a crock pot with the tomato sauce, salt & chili powder on low heat for about 8 hours or high for 4 hours. Gently tear apart cooked chicken meat onto a plate using a fork.

Put the chicken meat in a dish & add cooking liquid to almost cover the meat. Heat taco shells in 350 degrees oven for 5 minutes. Fill with meat, lettuce, tomatoes. Top with cheese and season with salsa.

Peanut Butter-Jelly Cookies

1 cup sugar
1 tsp. baking soda
½ tsp. vanilla
1 large egg 
1cup peanut butter
1 cup favorite jelly/jam

Mix together sugar, baking soda, peanut butter, egg and vanilla. Mix until smooth. Refrigerate dough about 30 minutes. Scoop dough onto greased baking sheet, use thumb to press down the center of each cooked and put a small amount of jelly in the center.

Preheat oven to 350 and bake for 10 minutes. Allow cookies to cool and harden. Makes up to 2 dozen

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