Recipes from The Sage

Gluten-free is not necessarily good for you.  Rice flour and tapioca flour used in commercial gluten-free products has very little fiber and has a high glycemic index.    I encourage a diet that is high in veggies, nuts, fruits, and good meats, with small amounts of grains for treats.  I would not encourage you to eat any of the following recipes in large quantities.   Using almond flour as a substitute for the flours yields a lower carbohydrate, higher protein treat.  I have not used almond flour in these recipes, as almonds and I don’t always get along (he is so selfish).*

Healthier Chicken Alfredo

3 Chicken Breasts, cubed
1 onion, diced
1 clove garlic
1 head cauliflower, cooked
Other veggies as desired
2-4 Tablespoons Extra virgin olive oil
5 c water
5 chicken bouillon cubes (extra points if you can close your eyes and spell bouillon now)
3 Tablespoons cornstarch or tapioca flour
Cook chicken thoroughly with onions. In a high speed blender, blend water, cauliflower, bouillon, cornstarch or tapioca flour and olive oil together. Add salt, if required. To the pan, add the garlic and other veggies, and the water/bouillon mixture. Let thicken and serve over noodles or plain.

Chicken Alfredo

 

Kat’s Roll Recipe (A gluten-free yeast-free vegan roll recipe that tastes pretty darn good.)

Approximately 5 cups gf flours…I prefer 2 1/2  cups sorghum, 1/4 cup tapioca, 2 1/4 cups rice, but almond is really good also.
6 tsp psyliium husk
3 tsp gluten free baking powder
1 1/2 tsp salt

3 T sugar
1 cup canola or olive oil
2 1/2 cups sparkling water (i have used sprite or 7up)
6 T ground flaxseed soaked for 5 mins in 8 T boiling water

Get your oven to 375. Mix dry ingredients except 1 cup of flour, then make a well in the middle and dump in wet ingredients. Mix well then let sit for a few minutes. Slowly add last cup of flour until barely able to handle without it really sticking to your hands.  Put on cookie sheet or in muffin tin and cook until done. They also freeze well.

Delicious Gluten-Free Pancakes and Waffles
Ingredients
• 1 cup rice or sorghum flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 1 Tbsp sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum or psyllium husk
• 2 eggs (or 2 Tbsp flax seed-mix and let sit with 3 Tbsp water for 5 minutes)
• 3 tablespoons canola oil
• 1 1/2  cups water
Directions
1. In a bowl, mix the rice flour, tapioca flour, potato starch, sugar, baking powder, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.  This will be runny at first, but you can let sit for 5 minutes and it thickens to make nice thick pancakes.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.

For waffles, cut down the water to 1 1/4  cup and add 1/3 cup canola oil instead of 3 Tablespoons.    I usually mix 4 to 5 times the dry ingredients and use it as a mix to save time in the morning.

Gluten-Free Vegan Bread Recipe for Bread Machine
Variation 1 (for regular yeast)
2 cups rice flour
1 cup tapioca flour
2 1/2 teaspoon xanthan gum
1 1/2 teaspoons salt
3 Tablespoons sugar
2 1/4 cups warm water
3 Tablespoons ground flax seed
2-4 teaspoons yeast (only 2 if do delay start)
4 Tablespoons oil (I use lard)
1 teaspoon vinegar

Variation 2 (for sourdough start)
1 2/3 cups rice flour
1 cup tapioca flour
2 1/2 teaspoon xanthan gum
1 1/2 teaspoons salt
3 Tablespoons sugar
2 cups warm water
3/4 cup rice flour sourdough starter
3 Tablespoons ground flax seed
4 Tablespoons oil (I use lard)
1 teaspoon vinegar

Sorry, this isn’t a dump bread recipe, although it does work, I just ended up with a tapioca flour ring around the bread loaf in the middle. Mix all the ingredients except the flours and xanthan in the blender. Let that sit for 10 minutes for the flax seed to thicken. Place the xanthan and flours in a bowl and mix slightly. Add the wet ingredients and mix until it is all wet. You don’t have to blend it really well. It should be a little thicker than cake batter, but not much. If it is a dough instead of a batter, add 1/4 cup of water. Then, dump it in the breadmaker. The french bread setting is best, if you have it, as it gives it more raising time. I don’t know if this works with all bread machines, as I have only tried it with mine.

Yummy additions:
6 Tbsp sunflower seeds
3 Tbsp flax seeds
2 Tbsp poppy seeds

Killer gluten-free vegan coffee cake

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1/2 cup canola oil or applesauce
4 Tbsp flax seed
1 cup hot water
1 cup brown sugar
4 tsp gluten-free baking powder
1 tsp salt
1 tsp psyllium husk or xanthum gum
3 Tbsp tapioca starch
3 cups gluten free flours (I like 1/2 sunflower and 1/2 sorghum, but you can use rice or almond, also.  For a low-carb mix, you can use half and half fava and almond)
Mix the hot water, flax seed and oil and let sit while you mix the dry ingredients. Make a well in the center of the dry ingredients and pour in the oil/water mix. Mix well and place in 9X13 greased pan.
Spicy topping:
1/2 cup brown sugar
1 Tbsp tapioca flour
1 tsp cinnamon
2 Tbsp canola oil
Mix these well and sprinkle in chunks over the top of the mixture already in the pan. Bake at 375 for 30-35 minutes.

Fabulous dairy-free ice cream!  (This recipe requires a good blender like a blendtec or a vita-mix, and an ice cream freezer.  I have a little ice cream freezer.  The ice cream pictured is mango…not as good as strawberry, but good)

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Soak 1 cup of cashews (or pistachios) in 4 cups of water for 8 hours (or boil in microwave for 3-4 minutes)
Put in the blender on the soup cycle to make cashew milk.  Then add the following to the blender and blend:
1 tsp vanilla
1 cup sugar
2 cups strawberries
1 tsp lemon juice
you can put salt if you think it needs it.  It will unless you used salted cashews.
Place in your cute little ice cream freezer (it won’t all fit at once).  It freezes in 5-10 minutes.  I put some more pureed berries in the last minute or so.

Cabbage Mexican Salad
This was my first attempt at this one.
1/2 head cabbage
1 sweet onion, chopped
1 bell pepper, chopped
2 jalapenos, chopped
1/2 cup fresh lime juice
1/2 tsp chili powder
3 Tbsp cilantro, chopped
Mix and eat as a salad or as a salsa. Better after sitting

 

Pinto-Bean Muffins
(Don’t let the name fool you, these are fabulous, and a great way to add a little more fiber to your diet)
This is a double batch because I like to freeze them.
3 cups cooked pinto or black beans
3 1/4 cup water
4 Tbsp flax seed
1 1/2 cup applesauce
1/4 cup oil
1 cup C&H brown sugar or honey
3 cups flour (milo or rice)
1/2 cup tapioca or potato flour
1/2 tsp xanthan gum
2 tsp psyllium husk (or use 1 tsp extra xanthan)
6 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp cloves
raisins or nuts optional
Add flax seed to water and let sit 5 minutes. Then, puree beans and water. Add applesauce and brown sugar. Mix dry ingredients in bowl and then blend them with wet ingredients. Add more water if it is really thick. You want it to be the consistency of yogurt. Place in muffin tins and bake at 400 degrees for 18 minutes.

Vegan pumpkin pie (requires a high speed blender)
1/2 cup cashews
1 cup water
Let cashews sit for a few hours in water, then blend in high-speed blender until you have cashew milk.
2 cups pumpkin, pureed
1 cup water
6 Tbsp flax seed
1/2 tsp xanthan gum
3/4 cup honey
1/4 cup rice flour
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger (optional)
1/2 tsp cloves
Mix well. Place in greased dish and bake at 375 degrees for about an hour. Take out of the oven when it is set up in the middle. This does not set up as thick as pumpkin pie, but shouldn’t be runny.

Gingersnaps
3/4 cup shortening
3/4 cup brown sugar
1/4 cup water with 2 Tbsp flax seed (let sit 5 minutes)
1/4 cup molasses
1 tsp mustard or use 1/4 tsp mustard powder
1 1/2 cup rice or sorghum(milo) flour
1/4 cup tapioca flour
1/4 tsp xanthan gum
2 tsp baking soda
2 tsp ginger (optional)
1 tsp cinnamon
1/2 tsp cardamon (optional)
1/4 tsp cloves
1/4 tsp salt
You may chill for an hour or two. Roll into 1 inch balls. Roll in sugar and bake at 350 degrees for 10 minutes on a greased cookie sheet. If you want them soft, take them out at 9 minutes (no, they won’t look done, but they are. They set up as they sit). If you want them hard, leave them in ten or eleven.

Carrot Muffins
What I like about this recipe is that it uses as much carrots as flour…possibly more healthy than normal?
1 3/4 cup water
3 Tbsp flax (mix with water and let sit 5 minutes)
1 cup orange juice
1 1/2 cup oil (or use 1/2 oil and 1/2 applesauce)
3 cups small-grated carrots
1/2 cup brown sugar (to taste)
1 Tbsp cinnamon
1 Tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3 cups rice flour
1/2 tsp xanthan gum or psyllium husk
Mix and bake at 350 for 25 minutes in muffin tins. Also tastes great with nuts added.

Poppyseed bacon salad dressing

This recipe is delicious on spinach, but great on any salad.
3 Tbsp honey or brown sugar
1/2 cup vinegar
1 cup oil
2 tablespoons poppy seed
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tbsp dehydrated onions
2 Tbsp real bacon bits

 

 

Stay tuned for more!

*RESULTS MAY VARY DEPENDING UPON STARTING POINT, GOALS, AND EFFORT.
THE STATEMENTS ON THIS SITE HAVE NOT BEEN EVALUATED BY THE FDA.
THE INFORMATION ON THIS WEBSITE ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

Provided by:  TetonSage 1066 N Yellowstone Highway, Rexburg, ID 83440

 

 

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