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Gluten Free Recipes


gluten free recipes

Injera

1-tablespoon active dry yeast
5 cups warm water (110 degrees F/45 degrees C)
1-teaspoon honey
3 cups finely ground millet flour
1/4-teaspoon baking soda

Dissolve yeast in 1/4 cup of the millet water. Allow to proof and add the remainder of the water and the flour. Stir until smooth and then cover. Allow dough to stand at room temperature for 24 hours. Stir the batter well and mix in the baking soda. Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow dish to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.


gluten free recipes

Black Bean & Rice Soup

1 pound dry black beans, sorted and rinsed
1 (14-1/2-oz)- can whole tomatoes, un-drained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone (make sure it is G.F.)
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2-teaspoon thyme leaves
4 cups G.F. chicken broth
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2-cup sour cream
1/2-cup G.F. picante sauce or hot sauce

Cover beans with water; soak overnight. Drain beans and place in large saucepan or
Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally.
Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor return to pan. Season soup with salt and black pepper serve soup with rice, cheese, sour cream and picante sauce.


gluten free recipes

Pepper Steak & Rice

1-1/2 pounds sirloin steak, cut into strips 1/4-inch thick
1-tablespoon paprika
2 cloves garlic, crushed
2 tablespoons butter or margarine
2 medium green bell peppers cut into strips
2 large tomatoes, chopped
1 cup sliced green onions
1 cup G.F. beef broth
2 tablespoons cornstarch
2 tablespoons G.F. soy sauce or Tamari
3 cups hot cooked rice

Sprinkle steak with paprika and allow meat to stand while preparing other ingredients.
Cook steak and garlic in butter in large skillet or wok over medium-high heat, stirring, until meat is brown. Add peppers, tomatoes, onions and broth; cover and simmer about
15 minutes. Blend cornstarch with soy sauce and 1/4 cup water. Stir into steak and cook until thickened. Serve over hot rice


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