Bethany’s Treasured Recipes

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 goldBethany 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

1.5 c almond meal
 1.5 c tapioca starch
2 tsp baking powder
1 tsp salt
2 tsp xanthum gum
2 tbsp flax
14 oz. sparkling water
4 tsp flax in boiling water (about 3 tbsp)
2/3 cup oil ( I like to use grapeseed oil)
Place the 4 tsp flax in boiling water for 5 minutes.  While that is sitting, mix dry ingredients together.  Mix the wet ingredients together and then add to the dry ingredients and mix.   Spread on warmed pizza stone (between 1/2 in and 1 in thick). Bake at 400 twenty minutes Spread on sauce and cheese. Return to oven. and increase temp to 450 F. Bake until cheese is bubbly.

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 can mandarin oranges
3/4 cup water
1/2 cup sugar
1/3 cup white vinegar
1/4 cup brown sugar
2 tbsp cornstarch
1 tsp ketchup
Stir ingredients together, bring to a rolling boil.  Sauce thickens as it cools.

Chickpea Curry

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.

Taco soup

Bethanys recipe goldmine 20140925_171910
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.

Chicken curry

2 chicken breasts cubed
5 small carrots, chopped
1 sweet apple, peeled, cored, and chopped
2 medium potatoes, chopped
1/4 c onion, peeled and chopped
1 red bell pepper veined and chopped
1/2 tsp garlic powder
1/2 tsp ground ginger
Place in crock pot on low until vegetables are tender, then add:
1/4 c coconut milk
(as always be sure to heat the chicken to current food safety standards, http://www.foodsafety.gov/keep/charts/mintemp.html)

Beef and cabbage

2 tbsp olive oil
1 cup rice
fry together on medium heat for 8 minutes
Add:
2 cups water
1/2 head chopped cabbage
1/4 lb browned ground beef
1 cube or packet beef bouillon or condensed broth
Boil until tender (adding water as needed to keep it hydrated)

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