Gluten Free Healthy Food

In my current gluten-free rotation diet for Baby Yum, I’m rotating millet, quinoa, and amaranth. I came up with one tasty way to enjoy millet that uses millet grits like corn grits in polenta, and I’ll be sharing the recipe with you soon. However, I can’t say I enjoy whole millet seeds very much, and I didn’t have much use for the flour either until I recently had a very interesting idea. I thought that if millet grits could be used like corn grits, perhaps millet flour could be used like corn flour in tortillas or flatbread. So I went searching online to see what others had done with millet flour. Imagine my delight when I found that in India millet flour is used in delicious, smoky Bajra Roti flatbread. Of course those who must follow a gluten-free diet should be VERY careful with freshly made stuff as recipes often incorporate gluten to make it easier to handle. However, I was inspired by one intrepid Bangalorean runner, Balu’s recipe for Bajra Roti, to think that you didn’t need any other flour to make Millet flatbread, but that the method was the important thing. His chef came up with a clever way of heating the dough to make it pliable, and to my delight it really worked to create a malleable tortilla that was easier to handle than even its corn counterpart. You can also freeze uncooked flatbread by layering it with wax paper and storing in a quart ziploc freezer bag. So delightfully easy! The beauty of the recipe is that it can be made plain and substituted for corn tortillas- perfect for corn intolerant, gluten intolerant mexican food aficionados, or it can be jazzed up and given an Indian twist with spices and herbs. You can also baste the flatbread with oil for a rich, savory treat. Buttered with Earth Balance Soy-free margarine and a generous sprinkling of salt, it is simply divine. For a real treat, you could whip up a batch of Cilantro Chutney, although traditionally bajra roti is paired with a robust Garlic Chutney, Lahsun Ki Chutney. Chutney aside, this simple and satisfying bread is a recipe I would make even if I wasn’t on an elimination diet… and that’s really saying something.

How to make Gluten-free Bajra Roti, in pictures:

Can’t get enough Millet?
Try Culinary Goddess Karina’s Gluten-free Millet Buckwheat Wraps (I intend to!)
Or make Millet the star of your meal with Mark Bittman’s Millet Pumpkin Bake Recipe

Now if you’ll excuse me, I think I have a hot bajra roti on the skillet calling my name… Don’t you wish you had one too?

Bajra Roti Millet Flatbread Recipe Bread  Alternative Grains  Indian

Ingredients 2 cups millet flour 2 cups water salt to taste For seasoned roti: 1 shallot- minced 1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference) 3 tbsp. cilantro, diced Directions Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover Take a quart size freezer safe ziploc bag and cut out the sides. For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press. For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag. Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries. Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve. Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

Rating:  9 Original Source:  inspired by various recipes online but my own creation. Do not repicate Recipe ID:  1478 Added:  January 8, 2010 Last Modified:  January 11, 2010

Picture a little round seed that looks like it belongs in a bird feeder or could be the start of a Chia pet. Imagine this seed surrounded by a million of its friends in a plastic clear bag from Bob’s Red Mill labeled “Amaranth Grain.” On my allergy rotation diet, this seed has become a staple, but not one that particularly thrills me. In the morning I’ve been having it boiled into a porridge with lemon olive oil, honey, nutmeg and raisins. I add all these things to mask the earthy, savory nature of the seed. Boiling it creates this gel-like stuff that seems only appropriate for an astronaut meal.

After eating this gloppy porridge one too many times, I started daydreaming about things I could do to give it a better texture. Somehow I came up with the idea of spreading it out like a pizza on parchment paper and baking it into a tasty flatbread that could be used as a pizza base or crackers. And- miracle of miracles, this technique worked and transformed my martian-gel porridge into this amazing cracker bread that rivals flax crackers for crunch and has amazing flavor too! So lately, I eat my morning glop but leave half of the stuff plain, chill it and bake it later. When I enjoy this gluten-free crunchy, salty cracker flatbread with tasty veggies, it’s hard to remember that it is the same stuff that I eat for breakfast, transformed thanks to the magic of the kitchen.

The baked seed pops in your mouth a little and the high protein count means you don’t even miss t he missing dairy, egg or soy in the recipe- it is simply fabulous, and fabulously easy. I hope the next time you find yourself facing a big bowl of amaranth gruel that you will consider transforming it into some lovely salty flatbread.

And, if like me you need to avoid nuts and dairy, you may enjoy topping it with a lovely pumpkin seed basil pesto and roasted red peppers and calling it pizza. I’ve been experimenting with both pumpkin seed and sunflower seeds… as rare allergens they seemed like a good bet, and they don’t seem to bother Baby Yum. To my delight, pumpkin seed pesto is just as tasty as I could have hoped- and I don’t miss the dairy or nuts in the slightest! What are your favorite ways to cook with pumpkin seeds or sunflower seeds? Share in the comments and you just might inspire my dinner!

Gluten-free Amaranth cracker recipe Bread  Alternative Grains  American

Ingredients 1/2 cup whole amaranth grain (not flour)- i use Bob’s Red Mill brand 1 1/2 cup water salt to taste flavored olive oil (lemon or basil) fresh basil, torn into pieces to garnish (optional) Directions Boil amaranth with water for 20-30 minutes, or until you have a thick porridge like consistency. Cool and place in refrigerator and thoroughly chill. Preheat oven to 425F. Line pizza pan with parchment paper and baste with olive oil. Remove chilled amaranth and spoon onto your parchment paper into a thin, round disk, much like a pizza. Baste top with olive oil (flavored olive oil is ideal) and sprinkle with plenty of salt. Bake for 20 minutes or until bottom of crust dries out and edges start to get crisp like a cracker. Carefully peel off parchment paper and turn crust over, basting with olive oil if desired. Bake until you get desired crispiness on both sides of cracker. Remove from oven, slice into pizza shapes and use as flatbread, cut into crackers (if you get it really crispy), or top and bake a little more in oven.

Rating:  7 Original Source:  Contents of my brain, please do not replicate without permission. Thanks! Recipe ID:  1471 Added:  December 7, 2009 Last Modified:  December 19, 2009

Vegan Dairy-free Pumpkin Seed Basil Pesto Recipe Sauces & Condiments  Vegetables  American

Ingredients 1/2 cup shelled pumpkin seeds (pepitas) olive oil (start with 1 tbsp. and add more as needed to form paste) 1 small bunch fresh basil (or more, to taste) salt Directions Lightly toast pumpkin seeds in a dry pan on low heat, turning as needed. Combine pumpkin seed with olive oil and basil in a small food processor and blend. Stir as needed and add more olive oil as necessary until you get a nice texture. Add salt to taste and enjoy! Notes http://en.wikipedia.org/wiki/Pepita

Rating:  7 Original Source:  Contents of my brain. Please do not replicate without my permission. Recipe ID:  1473 Added:  December 19, 2009 Last Modified:  December 19, 2009

When the DH and I were first dating, he stole my heart by making me a gluten-free banana bread and bringing it to me on a cutting board with a beautiful red rose. Over the years he hasn’t baked for me terribly frequently, but when he does I’m always impressed with the results (and his effort). The other day we had some very ripe bananas that were apparently calling his name, because he sneaked off to the kitchen and whipped up a batch of banana bread. He used my special vanilla sugar and added extra spices for an extra-special banana bread. It seems simple, but the vanilla sugar resulted in an especially creamy and deliciously enticing banana bread. One secret of gluten-free baking that isn’t often mentioned is that a fruit or vegetable bread like banana bread or zucchini bread are very easily converted to be gluten free. In a simple quick bread based in fruit or vegetables, unlike yeast breads, I find that you don’t really need a special flour blend or to add xanthan or guar gum. They also are often extra tasty as muffins or mini muffins. Do you have a favorite gluten-free quick bread recipe? Tell me about it in the comments!

Gluten Free Dairy Free Banana Bread Recipe Bread  Alternative Grains  Rice  American

Ingredients 2 cups white rice flour or your favorite simple gluten-free flour blend 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2 eggs, beaten 1 1/2 cups mashed, ripe bananas (about 5) 1 cup vanilla infused sugar (leave vanilla bean in sugar overnight and then remove bean) 1/2 cup canola oil Directions Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!

Rating:  8 Original Source:  Adapted from classic Better Homes and Garden to be gluten-free and suit our family. Please do not replicate without permission. Thanks! Recipe ID:  1446 Added:  August 26, 2009 Last Modified:  August 26, 2009

As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.

Gluten Free Red Lentil Un-meatloaf Recipe Main Course  Alternative Grains  American

Ingredients 1 cup red lentils 2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef) 1 bay leaf 1 tbsp. butter or margarine 2 tbsp. gluten-free bread crumbs (food processed gluten free bread) 1/8 cup pecans, broken into medium sized pieces 2 cups grated hard parmesan cheese (use food processor) 1 small onion, chopped (scant) 3/4 cup crimini mushrooms, chopped 1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor) 2 tbsp. chopped fresh parsley 1 tbsp. lemon juice 2 beaten eggs salt and pepper Directions Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf. Preheat oven to 375F. Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces. In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper. Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf. Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven. We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish! Notes Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.

Rating:  9 Original Source:  Modified from The Complete Book of Vegetarian Cooking to be Gluten-free. Please do not replicate without my permission. Thanks! Recipe ID:  1426 Added:  June 10, 2009 Last Modified:  June 10, 2009