Bethany Gold has been doing gluten free a lot longer than I have. I am excited to have her share her recipes with you:
A little about Bethany:
Bethany Gold is a busy wife, mother, and philanthropist. She strives to infuse joy into all aspects of her life. She loves the challenge of gluten-free cooking and enjoys sharing what she has learned with others. When she isn’t cooking, she can be found playing with her family, writing, reading, or making business plans.
Gluten-free Yeast-free Pizza Crust
Apple Barbecue Sauce
1 cup apple juice a cup brown sugar 2 tsp kosher salt 1 tsp red pepper flakes 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp white pepper Mix apple juice and brown sugar. Heat to a boil, then remove from heat and add spices. For a less spicy version, you can leave out the garlic powder and white pepper.
Mandarin orange sauce
1 bunch kale, chopped 3 yams, peeled and 1 inch cubes 1 apple, cubed 4 stalks celery, chopped Steam until tender, then add: 2 cans chickpeas, drained and rinsed In a separate pan: 2 cups coconut milk 4 tsp curry 2 tsp garlic powder 1 tsp onion powder Heat to a simmer, then pour over vegetable and chickpea mix. Serve and enjoy.
This recipe makes a yummy meal out of a small amount of left over taco meat
1/4 lb. taco meat,
1 can black beans, drained
2 beef bouillon packets,
1 cup frozen corn,
1 tomato cored and chopped,
2 cups water
Bring ingredients to boil Serve with chopped cilantro, diced fresh tomatoes, and monterey jack cheese sprinkled on top.