Does anyone know any really tasty gluten free recipes?

Question

Me and my boyfriend are moving in together, I have a wheat sensitivity and my boyfriends just found out hes gluten intolerant, I would really appreciate it if any wheat free peeps could contact me with meal suggestions... thank you!

Lucy

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Answer 1

I was just at our Kroger's yesterday, and in the Health section, they had a bunch of cake, muffin & cookie mixes that were gluten-free!  I think there were a bunch of pastas there too....

Answer 2

Try this site. Also, there's a blog.

Answer 3

I hope these help

GLUTEN-FREE PASTA IN SPICY PEANUT

SAUCE  

1 lb. gluten-free spaghetti or linguini (Deboles, Thai Kitchen, or Tinkyada)

2 tablespoons peanut oil

1 small red onion, peeled and minced

6 garlic cloves, minced

1 teaspoon good curry powder (as hot as you prefer)

a good pinch of cayenne pepper, or more, for desired heat

2/3 cup all natural peanut butter

1 tablespoon brown sugar

1 tablespoon wheat-free tamari sauce

3 tablespoons rice or apple cider vinegar

1 1/2 cups hot gluten-free vegetable (or chicken) broth

sea salt and freshly ground white pepper,

to taste

Garnishes::

4 green onions, chopped

small bowl of flaked coconut

small bowl of chopped peanuts

Bring a large pot of salted, fresh water to a rolling boil and (following the cooking directions on the pasta package) cook the pasta to al dente, firm but tender to the bite. Rinse and set aside in a warmed serving bowl.

Meanwhile, heat the oil in a saucepan over medium heat, and sauté the onion for about 5 minutes until softened. Add the garlic, curry powder and cayenne and stir 1 minute. Add the peanut butter, brown sugar,tamari sauce, and vinegar, and stir to make a smooth paste. Slowly begin adding the heated broth, stirring or whisking to blend. Heat through gently. Taste for seasoning adjustments, and add salt and pepper to taste.

Pour the peanut sauce on the noodles and toss well. Serve at the table, and offer small bowls of chopped green onions, flaked coconut and chopped fresh peanuts for garnish. Add more nutrition by tossing in cooked vegetables, tofu, shrimp, leftover chicken pieces, etc.



PANCAKES - GLUTEN FREE  

2 cups millet or rice flour

2 cups amaranth flour

1-1/2 cup corn starch or potato starch

1 cup soy flour

1 cup mung bean (gram) or soy flour

1/2 cup buckwheat flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon egg replacer (or add an egg when mixing up dry batter)

2 cups better-than-milk powder or dry milk or milk substitute powder

(or add milk/milk substitute instead of water when mixing up dry batter)

To mix, add water (or egg and milk if you didn't add these in advance). Batter should be slightly on the thin side. If it is too thin these will turn out like crepes.

You can experiment to find out how much batter is good for each batch in your family. I usually just pour some into a bowl and then add water to the right consistency, and if I need more batter, I make more.

To cook, use a 1/4-1/3 cup measuring cup and scoop individual pancakes into a skillet sprayed with cooking spray or lightly oiled.