Category Archives: .Recipes

Healthy Recipes

Gluten-Free Baking Hints – How to Convert Your Old Recipes

Here are some gluten-free baking hints so that you can convert your old recipes:

  1. Refrigerate dough or batter for 30 minutes before baking.
  2. Add extra leavening agents (e.g. yeast, baking powder, baking soda).
  3. Bake at a lower temperature (25°F lower) and for a longer period of time.
  4. Bake in smaller containers and smaller sizes.
  5. Make batters thinner than wheat batters.
  6. In general, gluten-free cakes do not rise as well so make several lower, flatter layers and stack with all-fruit jam in between the layers instead of making the cake in one large cake pan.
  7. Convert recipes that either call for cake flour or have lots of other ingredients in them (like grated carrots or zucchini) because these recipes do not depend on gluten to hold them together.
  8. If eggs are called for in the recipe, add an extra one to help hold the dough or batter together better.
  9. Substitute milk in the recipes with water or a milk alternative like rice milk, oat milk, almond milk, hazelnut milk, or soy milk.
  10. Add a few extra tablespoons of oil or butter to help keep the baked good moist.
  11. For every two cups of gluten-free flour used, add 1 tsp. guar gum.
  12. Package in plastic containers or plastic bags while still slightly warm and freeze.
  13. Use potato starch, tapioca starch, or arrowroot starch to replace wheat starch and corn starch in recipes. Also use these starches to thicken sauces and gravies.
  14. Use rice instead of bread to stuff chickens and turkeys.
  15. To substitute breadcrumbs use homemade breadcrumbs (from your rice bread), ground sunflower seeds, or cooked rice.
  16. Substitute rice noodles in all pasta dishes.
  17. Use rice crackers for dips and salads such as egg salad, tuna salad, and chicken salad.

Gluten-Free Baking Hints

Monica used these gluten-free baking hints when she developed the recipes in her cookbooks. You can convert your recipes too!

Gluten-Free Organic Black Bean Noodles

There are several kinds of gluten-free noodles and I certainly have an opinion about each of them.

gluten-free white rice noodles

These Asian rice noodles are easy to cook. Submerge them in cool water and place on the stove. Heat until the water comes to a boil, stirring occasionally. Turn off the heat and strain the Asian white rice noodles when they are cooked to your liking.

I enjoy eating these with stir-fried vegetables.

gluten-free brown rice noodles

My favorite brands are Trader Joe’s and Tinkyada.

These gluten-free brown rice noodles have to be added to abundant amounts of boiling water and stirred often until cooked. Taste them often because they go from being too hard to too cooked in a matter of seconds. Drain when aldente.

gluten-free corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free quinoa-corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free black bean noodles

These gluten-free black bean noodles cook easily! Add to boiling water and cook until aldente. They do not clump together as much as the gluten-free brown rice noodles.

Warning – these noodles are very filling! I eat a smaller amount of these than I do of the gluten-free brown rice noodles and the gluten-free white rice noodles.

gluten-free black bean noodles

This picture shows a mixture of gluten-free black bean noodles and mushrooms that were sauteed in butter. I added grated Parmesan cheese and ate them!

Gluten-Free Quiche Recipe

Gluten-Free Quiche RecipeI had some leftover cooked spinach in the fridge the other day so I decided to make a gluten-free quiche. Boy oh boy, was it ever delicious! I must have been hungry because I almost ate half of it!

I started with my favorite gluten-free pie crust. I pressed it into a 10 inch springform pan and baked it for ten minutes at 350oF before I added the filling.

Gluten-Free Pie Crust Recipe

  • 1 cup rice flour
  • 1/2 cup arrowroot starch (or tapioca starch or potato starch)
  • 1 tsp guar gum
  • 1/2 tsp sea salt
  • 1/3 cup butter
  • 1 egg
  • 1 to 3 tbsp water

Place rice flour, arrowroot starch, guar gum, sea salt, and butter in a food processor and blend well.

Beat together the egg and 1 tbsp water.  Add into the food processor’s ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).

Press dough into the 10 inch springform pan with your hands.  If making tarts, press dough into muffin tins or mini-muffin tins.

Bake for 10 minutes at 350oF and remove from oven.

Gluten-Free Quiche Recipe

Sauté the following in a tbsp or two of butter until tender:

  • 1 red pepper, diced
  • 1 zucchini, diced
  • handful of chives, minced

In a bowl combine:

  • 1 to 2 cups of chopped, cooked spinach
  • Sautéed vegetables (above)
  • 1/2 cup grated Parmesan cheese
  • 6 eggs, beaten

Pour mixture into the partially cooked gluten-free pie crust.

Bake for 30 to 40 minutes at 350oF. Remove from oven and let sit for a few minutes before slicing.

Gluten-Free Pizza Crust Recipe

Gluten-Free Pizza Crust with Peppers and OlivesAre you in the mood for pizza but are gluten intolerant or allergic to wheat? You can make your own delicious gluten-free pizza crust, top it with pizza sauce, shredded almond cheese, and veggies and/or sausage.

This gluten-free pizza crust recipe (wheat-free pizza crust recipe) is from Monica Levin’s Better Health Cookbook: Wheat-Free & Lactose Free.

Gluten-Free Pizza Crust Recipe

  • 2 cups water
  • 1 tbsp raw sugar
  • 1 tbsp yeast
  • 2 ½ cups rice flour
  • ½ cup potato starch
  • 1 ½ tsp guar gum
  • 2 tsp sea salt
  • 3 tbsp whole psyllium husks
  • 3 tbsp olive oil
    Gluten-Free Pizza Crust with Peppers and Sausage

Preheat oven to 400oF.

Place water and raw sugar in a saucepan and heat until lukewarm.  Remove from heat and sprinkle yeast over the surface.  Let stand 2 to 5 minutes.

Combine all dry ingredients in a large bowl.  Pour in yeast mixture and olive oil.  Mix well.  Let stand a few minutes to allow the moisture to be absorbed.

Sprinkle the counter top with rice flour and turn the dough onto the floured counter.  Knead, adding additional rice flour if necessary, for a few minutes.

Press onto a pizza pan (one 15″ or two smaller), top with pizza toppings, using almond, rice, or soy cheese rather than mozzarella.

Bake on the bottom rack for approximately 20 minutes or until the crust is lightly browned and stiff enough to lift off the pan with a spatula.