Recipes for Busy Moms

*~ Gluten Free ~*
November 9, 2010 at 9:40 PM

        Gluten-Free Flour Mix

  Gluten-Free Flour Mix Recipe


  • 48 Servings
  • Prep/Total Time: 5 min.


  • 2 cups white rice flour
  • 2/3 cup potato starch flour
  • 1/3 cup tapioca flour


  • In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups. 

    Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutrition Facts: 1 tablespoon equals 29 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 7 g carbohydrate, trace fiber, trace protein.



  • e.lane
    by e.lane
    November 10, 2010 at 10:58 AM

    YAY! My FIL has Celiac Disease I'll have to impress him with this one!

  • dntbgmeb4cofe
    November 14, 2010 at 4:37 PM
  • dntbgmeb4cofe
    November 14, 2010 at 4:38 PM

    Gluten-Free Reuben Sandwich Recipe

    This recipe for Gluten-Free Reubens is made with gluten-free caraway seed breadand all of the traditional ingredients that make a Reuben a Reuben- mounds of thinly sliced corned beef, Swiss cheese, tangy sauerkraut and Thousand Island dressing.


    • 8 slices Gluten-Free Caraway Seed Bread OR your favorite GF sandwich bread
    • 8 slices GF Swiss cheese
    • 1/2 pound thinly sliced GF corned beef
    • 16 ounces well-drained sauerkraut (squeeze out moisture by hand)
    • 2 tablespoons butter OR butter substitute
    • 1/4 cup GF Thousand Island dressing plus more for dipping


    Preheat oven to 375° F / 190° C

    Line a large baking sheet with parchment paper

    1. Butter one side of each piece of sliced bread. Place 4 slices, buttered side down on baking sheet.
    2. Spread 1 tablespoon of GF Thousand Island dressing on the 4 slices of bread. Evenly add about 2 tablespoons of well-drained sauerkraut to each slice of bread. Add 1 slice of Swiss cheese and layer with about 2 ounces of corned beef. Add another slice of Swiss cheese and another layer of sauerkraut.
    3. Spread about 1 tablespoon of Thousand Island dressing on each of the 4 remaining slices of bread. Place this slice on top of the layered slice of bread and gently press down. Repeat this layering process until all 4 sandwiches are complete.
    4. Bake in preheated oven until sandwiches are golden brown and cheese is melted. Serve warm with dill pickles.
  • dntbgmeb4cofe
    November 14, 2010 at 4:38 PM

    Gluten-Free Chicken Nugget Recipe


    Gluten-free chicken nuggets are incredibly crispy thanks to gluten-free panko-style breading. These golden, crispy chicken nuggets are delicious dipped in sour cream horseradish sauce and kids love them!

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes 

    Yield: 6 servings


    • 3 skinless, boneless chicken breasts
    • 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
    • 1/2 teaspoon salt
    • 1/8 teaspoon fresh ground pepper
    • 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
    • 1 large egg and 1 tablespoon olive oil, whisked together
    • 1 cup crushed gluten-free rice chex cereal (see tips)
    • 1/2 cup freshly grated Parmesan cheese
    • 1/4 cup olive oil for pan-frying
    • 1/4 cup canola oil for pan-frying


    • Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
    • Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
    • Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
    • In second dish, combine egg and olive oil. Whisk to thoroughly combine.
    • In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
    • Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
    • Place the nuggets on a large baking sheet lined with parchment paper.
    • Refrigerate for about 30 minutes before frying.
    • In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
    • Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

    Yield- 4 to 6 servings

  • dntbgmeb4cofe
    November 14, 2010 at 4:40 PM

    check out the link above it gives A- Z of foods that are and are Not Gluten Free


    Heres another link I came across about the Debate over Rice

    Is Rice Really Gluten Free ?

    The concern with rice is not with the rice
    itself, but the coatings that are applied to enriched rice to add vitamins to the grain itself. Rice itself is gluten free, but enriched rice is
    rice that has been sprayed with a vitamin coating and some fear that the coating could contain a gluten based grain.

    Here are some gluten free enriched rice sources that I have confirmed to be gluten free. We are currently verifying the gluten free status of
    other rice manufacturers and will post them as soon as we have the results.


    Manufacturer: G.F. Products: Contact Info:

    Uncle Bens

    UNCLE BEN'S® Instant Rice
    UNCLE BEN'S® Original Brown Rice
    UNCLE BEN'S® Instant Brown Rice
    UNCLE BEN'S® Boil-in-Bag Rice
    UNCLE BEN'S® Long Grain & Wild Rice (discard seasoning packet)
    UNCLE BEN'S® Specialty Rices (Arborio, Basmati, Jasmine)


    Minute Rice

    Minute Rice is owned by Kraft Foods and they no longer release a gluten free list. Kraft now includes all ingredients on their products so if there is even a minute trace of gluten, they claim that they always list it on the label in a clear manner.


    Mahatma Rice

    Long grain rice, Brown Rice, Instant White Rice, Jasmine,Valencia (Short Grain), Spanish Rice Mix, Broccoli Rice and Cheese Mix, Long Grain and Wild Rice Mix, Nacho Cheese Rice Mix, Saffron Yellow Rice Mix

    S & W Rice

    Enriched White Extra Long Grain Rice, Brown Rice Long Grain Rice, Indian Basmati, Thai Jasmine, Long Grain and Wild, Italian Arborio.


  • dntbgmeb4cofe
    November 14, 2010 at 4:41 PM

    • by   on Nov. 3, 2010 at 3:14 PM

      We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.




      4 servings

      Active Time: 45 minutes

      Total Time: 45 minutes



      • 3 tablespoons extra-virgin olive oil
      • 3 tablespoons chopped fresh basil
      • 1 chopped fresh marjoram
      • 1 teaspoon salt
      • Canola or olive oil cooking spray
      • red bell pepper, halved lengthwise, stemmed and seeded
      • 1 small eggplant, cut into 1/2-inch-thick rounds
      • 1 medium zucchini, halved lengthwise
      • 4 plum tomatoes, halved lengthwise
      • 1 medium red onion, cut into 1/2-inch-thick rounds
      • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
      • 1/4 teaspoon freshly ground pepper
      • 1 tablespoon red-wine vinegar


      1. Preheat grill to medium-high.
      2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
      3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
      4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
      5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

      Tips & Notes

      • Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers


      Per serving: 324 calories; 13 g fat (2 g sat, 9 g mono); 82 mg cholesterol; 16 g carbohydrates; 36 g protein; 7 g fiber; 687 mg sodium; 1063 mg potassium.

      Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (35% dv), Potassium (30% dv), Folate & Magnesium (20% dv)

      1/2 Carbohydrate Serving

      Exchanges: 3 vegetable, 4 lean meat, 2 fat

  • e.lane
    by e.lane
    November 15, 2010 at 5:28 PM


  • dntbgmeb4cofe
    January 24, 2011 at 10:45 PM

    Hot Artichoke Dip Recipe - Gluten-Free + Vegan

    This is the easiest vegan party dip ever. Not to mention, creamy and fabulous. I used a bag of Trader Joe's frozen artichoke hearts, as I didn't want the oiliness of jarred artichoke hearts. And as for the "buttered" almond topping, if you need to avoid nuts, you can substitute the almonds for your favorite "buttered" breadcrumbs.

    Preheat the oven to 375 degrees F.

    You'll need:
    Thawed frozen artichoke hearts - Trader Joe's 12 ounce bag
    1 peeled garlic clove
    1 tablespoon finely diced red onion
    1/2 cup Vegenaise or your favorite vegan mayonnaise
    1/2 cup plain vegan soy yogurt or sour cream
    1 tablespoon vegan "Parmesan"
    1 tablespoon white wine or fresh lemon juice 
    Pinch of sea salt
    Pinch of ground pepper

    Dump the thawed artichoke hearts and the peeled garlic clove into the bowl of a food processor and pulse on and off to chop rather fine. Scoop the chopped artichokes and garlic into a mixing bowl. Add in the finely diced onion (I don't bother to dice this small amount of onion in the processor). Add the Vegenaise, soy yogurt, vegan "Parm", white wine or lemon juice, sea salt and pepper. Mix together to blend well. Spoon into a smallish baking dish or crock. Set aside.

    Make your topping:
    1 tablespoon of vegan butter spread (I used Earth Balance)
    3 tablespoons of sliced almonds (or gluten-free breadcrumbs)

    Melt the vegan buttery spread in a small skillet and add the sliced almonds. Stir to coat. Add the buttered almonds to the top of the artichoke dip. Bake in the center of a preheated oven for about 20 minutes, till bubbly around the edges and heated through. Serve with Gluten-Free Crackers or thin toasted slices of these Gluten-Free Baguettes. Makes roughly 2 cups of dip.
  • Karens_Lockets
    April 3, 2013 at 3:55 PM

    Thanks for the GF recipes. I have a friend whose kids are GF and they come over a lot so I am either buying GF food or  looking for recipes. These will help immensly!

  • mylilprincesses
    April 3, 2013 at 4:06 PM

     gonna send these to my sisters they are gluten free

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