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Recipe Page
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Crockpot Brown Rice
Brown rice adds fiber to the gluten-free diet. Although it burns
easily on the stovetop, cooking it in a crockpot is very easy.
Remember to store uncooked brown rice in a cool place or in the
refrigerator or freezer, to prevent the oil in the rice bran from
becoming rancid and causing an unpleasant taste.
2 cups brown rice
1 Tbsp. butter or margarine
3-2/3 cups broth or water
1 tsp. Mrs. Dash (optional)
Place all ingredients in a four quart (or larger) crockpot and stir
gently to mix. Turn the crockpot to high heat and cook for 5-6 hours.
Turn off the heat and stir well. Replace the lid and allow the rice
to steam for 30-45 minutes. Serve immediately.
To store for later use, remove the lid and allow the rice to cool.
Place it in a large Ziploc bag, flatten it to about 1/2 inch, and
freeze it. When the rice is frozen, you can break it into medium-
sized pieces and return it to the freezer.[Alternately, you could just
freeze the rice in individual serving sized storage bags-ed.] It is
ready to use--just heat the desired quantity in the microwave oven.
Breakfast Variation: Use 2-2/3 cups of water and 1 cup of fruit juice
for the liquid. Add 1 tsp. of cinnamon if desired. Serve it with
fruit, milk, or a GF milk substitute. It is good hot, warm, or cold
for breakfast or as a dessert. (Note: Using too much fruit juice
makes the rice gummy.)
This recipe comes to us from pg. 6 of the December 1997 newsletter of
the San Antonio Celiac Sprue Support Group.
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Rice Snacks
1/2 cup chunky peanut butter
1/2 cup honey
1/2 cup chopped nuts
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 cups GF rice cereal
dried cranberries or other dried fruit
Mix the first five ingredients. Add in the cereal and dried fruit.
Travel tip: A small container/baggie of this mixture with a spoon
tucked inside can be whipped out to quiet your hungry stomach when the
flight attendant hands you concoction "X" and you are tempted to eat
it but you KNOW better. Use prunes for the dried fruit if you tend to
get constipation when traveling.
This recipe came from our December meeting. It was unsigned. If the
author will come forward I'll give credit in the next newsletter.
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Light Fruitcake
1 bag of Dietary Specialties white cake mix
3/4 cup chopped walnuts
1-1/4 cup GF candied fruit
Prepare according to the instructions provided with the cake mix. The
result is a chewy, tasty fruitcake.
This recipe came to us from Ron De Cicco, at our December meeting.
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Pancakes with Sour Cream or Yogurt
2 eggs
1/2 cup sour cream or plain yogurt
1 Tbsp. oil
1 cup rice flour (equal parts of white, brown, and sweet
recommended)
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
Combine eggs, sour cream/yogurt, and oil and set aside. Combine
flour, sugar, baking powder, and salt. Add in the egg mixture and the
milk. Fry them on a hot griddle.
Variation: Add 1/2 cup grated apples to the mixture, and then serve
with cinnamon and sugar.
This recipe comes to us from Kelly Yoakam. It was first published in
the Feb. 1998 issue of "Gluten-Free News", the newsletter of the
Michigan Capitol Celiac/DH Support Group.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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