Meatless Monday: Pooja’s Way: Creamy Vegan Butternut Squash Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This recipe comes from Pooja Mottl of Pooja’s Way. Pooja’s Way is filled with recipes, fitness tips and videos for a healthy lifestyle. Her philosophy is that healthy food should be delicious and simple to cook. We hope you enjoy this recipe from her. We love it because it adds whole grains to a classic favorite. Make this gluten free by using our Gluten Free Rolled Oats.

Creamy Vegan Butternut Squash Soup

Yield: Approx. 3 ½ cups

Can creamy be healthy and delicious? Absolutely! By substituting rolled oats for butter and cream, this seasonal butternut squash soup recipe takes on a beautiful creamy consistency while staying entirely plant based. Star anise adds a beautifully sweet flavor and aroma to this hearty Fall and Winter go-to.

[Updated: 11/21/11: 9:30 am]


  • 1 tsp organic Expeller Pressed Canola Oil (preferred) or Extra Virgin Olive Oil
  • 1 ½ cups Yellow Onion, diced (about 1 large onion)
  • 4 cups Butternut Squash, skin removed, roughly diced into ¾ inch cubes (about ¾ squash)
  • 2 ½ cups organic Vegetable Broth
  • 1 ¾ cup organic Apple Cider
  • ½ to ¾ tsp Sea Salt
  • ¼ tsp ground Black Pepper
  • 1 star Anise
  • ½ cup Bob’s Red Mill Regular Rolled Oats
  • ¼ tsp ground Cumin
  • 1/8 tsp Cayenne
  • ½ cup Water


    1. Warm oil in a large heavy bottom saucepot or dutch oven over low-medium heat. Add onions and sauté until soft and translucent, making sure not to brown.
    2. Add squash, stock, 1 ¼ cup cider, star anise, ½ teaspoon salt, and pepper. Bring to a boil, then lower to a simmer and cook, covered, for 10 minutes.
    3. Uncover, remove star anise, add oats, spices, and continue to simmer, covered for another ten minutes. Or until squash softens and begins to fully dissolve.
    4. Turn off heat. Add water and remaining apple cider and immediately transfer to a large mixing bowl to cool for a few minutes.
    5. Transfer to a strong blender, and blend until creamy smooth. Blend in batches if necessary. Transfer back to sauce pot, add remaining salt (optional) and warm again as desired. Ladle into your favorite bowl and enjoy!

Copyright  © 2010  Pooja Mottl.  All rights reserved.

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Vegan Strawberry Cupcakes with Vanilla Frosting

by Cassidy Stockton in Featured Articles, Recipes

As promised, here is our store’s recipe for Vegan Strawberry Cupcakes that we teased you with last week. These were so delicious that no one knew they were vegan until after the fact. They even got high praise from Bob, which is no easy feat. Enjoy!

Vegan Strawberry Cupcakes:

  • 1-1/2 cup white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup evaporated cane juice
  • 1 stick (1/2 cup) non-hydrogenated margarine
  • 1 cup soymilk
  • 1 Tbsp vinegar
  • 1 Tbsp vanilla
  • 4 medium or ½ cup chopped strawberries, then mashed

Preheat oven to 350°.To get started measure the flour, soda and salt in one bowl and set aside. In a liquid measuring cup pour soymilk, vinegar and vanilla together. Mix and set aside. In another bowl cream cane juice and buttery stick with a whisk. Add about 1/3 cup of the soymilk mixture and whisk again. Add prepared dry ingredients to the wet mixture and mix with a spatula, adding the rest of the soymilk after half mixed. Mash strawberries with a whisk in a separate bowl or straight into the mix with your hands. Gently mix in strawberries and scoop into 9 lined muffin cups. Bake for 15 minutes. Cool and frost with the following frosting.

Vanilla Frosting:

  • 1/2  (1/4 cup) stick non-hydrogenated margarine
  • 1/2 stick (1/4 cup) non-hydrogenated shortening
  • 1-1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 Tbsp soymilk

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes. Add vanilla and soymilk and beat for 4 more minutes. Pipe or hand frost cupcakes and decorate with sliced strawberries.

Thank you to Meagan Nuchols, one of our star bakers at our Whole Grain Store, for taking the time to write this one down for us.

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Homemade Wonderful Bread and Rolls (GF)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

I’m not sure how many of you enjoyed our Wheat Free Dinner Rolls during the holidays, but now you have another chance to buy them. One of July’s in store specials is our Gluten Free Homemade Wonderful Bread Mix. As you may know we continue to sell our Wheat-Free/Dairy Free Bread in the freezer section. Lucky for you this month we are showcasing this great mix by making two different types of dinner rolls! You’ll find 6-packs of regular and pesto Wheat-Free dinner rolls for $4.99 through July, available in the freezer. These rolls are great to accompany summer salads, or even soup.

If you’d rather bake them yourself, the Gluten Free Wonderful Bread Mix is 25% off for July. In the bakery we’ve found the following recipe to work well, it is also dairy free. Other Bob’s Red Mill Whole Grain Store summer savings include black beans, red kidney beans and the delicious potato bread mix. Come on down, grab a pack of Wheat Free Pesto Rolls and enjoy a sunny lunch on our patio. See you soon!

Gluten Free Bread Recipe

Mix together in a small bowl:

  • 5 Tbsp cornstarch
  • 1 cup  water
  • Yeast packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When cornstarch is dissolved, pour into large bowl and mix in the following using a dough hook in an upright mixer:

  • ¼ cup vegetable oil
  • 1-1/8 cups rice milk (or milk of choice)
  • 1 tsp apple cider vinegar
  • 1 package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan about 30-40 minutes. Bake at 350°F degrees for one hour, rotating pan once during baking.  Remove from oven and let cool on rack.

Makes: 1 bread loaf or 24 dinner rolls

Directions for making this mix into dinner rolls.

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Meatless Mondays: Tuscan Quinoa Radicchio Wraps

by Cassidy Stockton in Meatless Mondays, Recipes

A long time favorite at Bob’s Red Mill, these vegetarian wraps can stand on their own as appetizers or pair them with roasted fava beans and this great tomato salad recipe from Jamie Oliver for a truly Italian dinner. These do take a little more time in the kitchen, but they are well worth it. Cheers!

Tuscan Quinoa Radicchio Wraps


  • 3/4 cup uncooked Quinoa
  • 1-1/2 cups Water
  • 1-1/2 cups cooked, rinsed and drained Cannellini Beans
  • 4 Plum Tomatoes, seeded and chopped
  • 1/2 cup Black Olives, pitted and sliced
  • 1/2 cup Red Onion, chopped
  • 1 small fresh Fennel Bulb, trimmed and chopped
  • 1/4 cup Pine Nuts, lightly toasted
  • 1/3 cup Extra Virgin Olive Oil
  • 1 large fresh Lemon, juiced and grated zest
  • 1 Shallot, minced
  • Salt and Pepper to taste
  • 3 heads Radicchio, leaves separated into “cups”
  • 1 to 2 cups fresh Basil Leaves


Place quinoa into a large saucepan and dry toast over medium heat just until a few grains begin to pop. (Not necessary to wash Bob’s Red Mill Organic Quinoa Grain because it is pre-washed).

Add water, bringing to a boil, then cover, reduce heat and let simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let stand, covered for 10 minutes, then fluff lightly with a fork.

Place cooked quinoa into a mixing bowl with beans, tomatoes, olives, onion, fennel and pine nuts.

Whisk together olive oil, lemon juice and zest, and minced shallot until well blended. Add to mixing bowl with quinoa mixture, tossing gently to blend. Season as desired with salt and pepper.

Spoon mixture into a small bowl; place on a large platter with radicchio leaves and basil. To eat, spoon quinoa mixture into radicchio leaf cups; top as desired with basil leaves, rolling the radicchio leaves to close (serve with plenty of napkins).

Makes about 12 appetizer servings.

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Recipe Renovator: Pineapple-Coconut Cupcakes (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

Here’s a fun way to doctor up gluten-free vanilla cake mix and coconut, creating a tropical cupcake that’s so sweet it needs no icing at all.

Pineapple-Coconut Cupcakes

  • 3 Tbsp flaxseed meal*
  • 1/2 cup filtered water, plus 6 Tbsp
  • 1 package GF vanilla cake mix from Bobs Red Mill
  • 1/2 cup chopped pineapple
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • 1/4 cup pineapple juice
  • 12 pieces cut pineapple chunks
  • 1/4 cup unsweetened coconut flakes

Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.

Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)

If you are starting with whole flaxseeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flaxseeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.

Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesnt always rise and form as well as regular flour, so create the shape you want before baking.)

Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.

Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.

Notes: If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.

* You can use 3 eggs in this recipe in place of the flaxseed meal and 6 Tbsp of the water.

For more amazing recipes, visit The Recipe Renovator.com.

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Gluten Free Foodies: GF Cherry Chocolate Chip Oatmeal Cookies

by Guest in Featured Articles, Gluten Free, Recipes

Lisa from Gluten Free Foodies sent this delicious recipe a few months ago and I have been waiting for the perfect time to share it with you. Nothing beats a drizzly May day like oatmeal cookies, add chocolate chips and cherries and you have a special treat to beat the rainy-day blues. If you recall, Lisa also shared this wonderful recipe for Pear Fig Muffins last fall. Yum!

This is not your Grandma’s Old Fashioned Oatmeal Cookie!  I decided to give the ever popular Oatmeal Cookie a makeover!  I have been craving a cookie with texture, flavor and chewiness.  I have been experimenting with Bob’s Red Mill Gluten Free Oats and dreamed this cookie up after many, many years of craving!  I haven’t been eating oats, Gluten Free or not for at least 6 years.  Every time I did I would get sick immediately. During the winter time there is nothing better than a warm bowl of oatmeal.  I like to put dried fruit and honey in mine.  I decided to make the cookies and see if I had a reaction.  Lucky for me … All is well!  It was worth the wait!

I love the flavor of the creamy chocolate chips and the tartness of the cherries!  The sweetness of the cookie has a nice balance of the dark brown sugar’s caramel like flavor to balance out the cherries and chocolate.  The honey is the perfect compliment to the oats … speaking of which … these are the most beautiful big oats that I have ever seen!  The oats make the cookie’s hearty crunch so satisfying that you will be very happy with just one or two cookies.  I decided to add the flaxseed meal to add to the wholesome goodness of the combination of ingredients – antioxidants from the chocolate, potassium and melatonin from the dried cherries, omegas from the flaxseed meal, fiber from the flaxseed meal and oats.

So no guilt from these cookies!

Gluten Free Cherry Chocolate Chip Oatmeal Cookies

Dry Ingredients

Wet Ingredients

  • 2 large eggs
  • 3/4 cup butter or non-dairy Earth Balance butter – room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup honey
  • 1 Tbsp Gluten Free Vanilla
  • 1 cup Enjoy Life chocolate chips –  (Gluten Free, non-dairy, non-soy, nut free)
  • 3/4 cup chopped dried cherries

Mix the wet ingredients – eggs, butter or non-dairy butter, dark brown sugar, honey, vanilla in a standing mixer.

In a separate bowl, mix all of the dry ingredients with a fork or whisk to break up any clumps. Incorporate the dry ingredients into the wet ingredients in the standing mixer.

Add the chopped dried cherries and chocolate chips.

Put the dough into a container with a lid and into the refrigerator for 30 minutes, overnight is better if you can wait.  Chilling the dough will help meld the flavors of the ingredients.

Bake at 350 for 13 – 15 minutes on a baking sheet lined with parchment paper.  I used a #70 spring scoop to make a two bite cookie.

This is the perfect cookie with your favorite hot beverage – coffee, tea or milk, even non-dairy in front of the fire sharing good times with family and friends.




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Meatless doesn't mean flavorless! This dish is simply brimming with delicious spices that are guaranteed to make you feel like you're in New Orleans.

Meatless Monday: Recipe Renovator: Vegetarian Dirty Rice

by Guest in Featured Articles, Meatless Mondays, Recipes

Stephanie from The Recipe Renovator wrote a wonderful Cornbread Stuffing recipe for us last December and the fun Easter Bunny Cake last month.  She kindly offered us this recipe to share with you for Meatless Monday.  Starting today, Meatless Monday is going to be a regular feature on this blog and we’ll share great ideas for making delicious meatless meals one day a week. We’re not saying that you need to stop eating meat, but rather encouraging you to try one day a week without meat. It is good for your health, good for the environment and good for your kitchen skills. If you don’t already, you’ll eventually meet a vegetarian or vegan and may want to cook something wonderful for them. Consider this our way of giving you a jumping off point.

Meatless doesn't mean flavorless! This dish is simply brimming with delicious spices that are guaranteed to make you feel like you're in New Orleans.

Dirty Rice is a New Orleans dish loaded with sausage and butter. I tend to make it when I have celery to use up, as its one of the only recipes that calls for celery leaves. You can add one cup of chopped carrots to increase the veggies here. Start the carrots with the onions. This freezes beautifully in single-serving containers for lunch.


Vegetarian Dirty Rice

  • 1 cup TVP or TSP
  • 2 Red Peppers, chopped
  • 4 stalks Celery with leaves, chopped
  • 1 Yellow Onion, chopped
  • 1 cup Brown Rice or Brown and Wild Rice Blend
  • 2 Garlic Cloves, minced or pressed
  • 2 cups Vegetable Broth (low-sodium)
  • 1 tsp each Cayenne, Tabasco, Cumin, and Oregano to taste
  • 1-2 tsp Sea Salt

Bring one cup of water to boil on the stove or in the microwave. Pour over one cup of TVP/TSP. Set aside.

Rinse the rice. Bring the broth to a boil in a large pan with a lid and add the rice. Turn down the heat to a low simmer and set the timer for 40 minutes.

Heat 1 Tbsp of olive or grapeseed oil in a large nonstick pan. Saute the onions and celery for 10 minutes over medium-high heat, adding the garlic after 5 minutes.

Add the peppers and spices and cook for 2 minutes more. Taste and adjust seasonings.

Add the TVP and vegetables to the rice pan, stir once to mix thoroughly, and adjust the heat to keep it at a simmer. Put the lid back on.

Cook until the timer goes off. Turn off the heat without taking off the lid, and let sit for at least five minutes. Then fluff with a fork and serve.


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Gluten Free Savvy: Chicken Strips and Sweet Potato Fries

by Guest in Featured Articles, Gluten Free, Recipes

We are sad to see the end of April, which means the end of our daily GF/CF kid-friendly recipes from our wonderful guest bloggers. We appreciate all of the work that each blogger put into making our blog truly special for National Autism Awareness Month. Each recipe can be found under the Autism, Recipes, and Gluten Free category or accessed using these same tags in the tag cloud to the right (you can also select the tags “casein free” and “guest posts”). Thank you for coming along with us on this journey!

When you are on a diet as restricted as a gluten free diet can feel, it’s important to keep those classic dishes that make you feel like a kid. One of my favorites is a dish kids love as much as I do, chicken strips and sweet potato fries. The dish is incredibly simple to make, and you will have some fun making it.


Chicken Strips & Sweet Potato Fries


  • 1lb. boneless skinless chicken breast, cut into strips
  • 1-1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
  • 1/2 cup gluten free bread crumbs
  • 2 tsp spice blend ( I use Mrs. Dash table blend)
  • 2 eggs
  • 1 gallon size Ziploc bag
  • 2 sweet potatoes, peeled and cut into fries
  • Olive Oil
  • Kosher Salt
  • Deep Fryer heated to 350 degrees or pan with oil heated on medium


Preheat oven to 375 degrees. Place the sweet potato fries on a baking sheet and drizzle with olive oil. Sprinkle with Kosher salt. Put in the oven for 10 minutes. After 10 minutes, stir the fries around to give them a chance to crisp on both sides. Put back in the oven for 5 to 10 minutes.

Break 2 eggs into a bowl and beat, creating an egg wash. Set aside. Mix flour, bread crumbs, and spice blend in the Ziploc bag. Take the chicken strips one at a time and dip into the egg wash. Make sure to coat the chicken completely. Place the egg coated chicken into the Ziploc bag.

When all the chicken is in the Ziploc bag, close the bag and shake until the chicken is completely coated with the flour blend. Place the chicken strips into the fryer or oil for about 6 minutes. They will come out of the oil golden and crispy. Only fry four to five strips at a time. Let cool just a bit and enjoy!


For more recipes or tips on easy dishes, visit my blog at gfsavvy.blogspot.com.


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And Love it Too: Nutty Granola (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

April, Autism Awareness Month, took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.

While both of my father’s children were grown and gone by the time these long-lost lovebirds had found their way back to each other, his bride had two children who were still at home; the youngest of whom happens to be Autistic.  My father quickly adopted both children and, while I wish we had more time to spend with my adopted siblings, through conversation, letters and the occasional (very brief) direct conversation with my sweet sister, I have grown very fond of her and her magnificent ways.

When Bob’s Red Mill announced that they were seeking guest bloggers for a special, Autism Awareness event being held throughout this month, I knew right away that I wanted to take part.

I started my blog after years and years of having friends, family and relative strangers, upon learning of my child’s milk allergy, ask me how I cope. ‘How do you make this?’ ‘How do you do that?’

These questions only increased when I became dedicated to a gluten-free lifestyle after having been diagnosed with Celiac Disease.

Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining firm recognition as an alternative treatment for autism (http://www.autismweb.com/diet.htm).  Being able to offer a central location where I can openly share my gluten-free and dairy-free creations is certainly a blessing.

But after months of being dedicated to a gluten-free/dairy-free lifestyle, I found myself wondering “how can I live without oatmeal?!?”  I knew there must be a way to find gluten-free oats, as oats themselves contain no gluten, they simply are among the more prominent grains that are grown right beside wheat or processed on the same equipment other glutinous grains have been processed on.

So, I asked a friend.  The mother of a young man who was diagnosed with celiac disease, more than 10 years ago,  when he was just an infant.  Right away, she spoke of Bob’s Red Mill and their wonderful Certified Gluten-Free oatmeal products.  Ever since, I have relied heavily on Bob’s Red Mill Certified Gluten-Free Rolled and Steel-Cut Oats to feed my family.

It is because of their commitment to quality, their separate processing facilities and dedicated gluten-free farming standards that I trust Bob’s Red Mill Oats like no one else.

Tonight, I would love to share with you my family’s favorite granola recipe, which features Bob’s Red Mill Oats.  This hearty dish is easy to make, free of processed sugars, full of fiber, protein and rich nutrients.  Eat dry or paired with your favorite dairy-free milk or yogurt, this granola makes a wonderful breakfast anyone would be proud to serve.

Nutty Granola (Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan)

  • 4 cups Bob’s Red Mill Certified GF Rolled Oats
  • 1 cups Dried Cranberries
  • ¼ cup Chia Seeds (whole)
  • ¼ cup Flax Seeds (whole)
  • ½ cup Unsweetened Coconut Flakes
  • ½ cup Raw Pumpkin Seeds
  • 2 cup Mixed Raw Nuts (any combination of Cashews, Slivered Almonds, Pecans, Walnuts, Almonds)
  • ½ cup Coconut Oil, melted
  • ½ cup Agave Nectar
  • ½ cup Unsweetened Apple Sauce
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Cinnamon

Pre-heat oven to 300F.  In large bowl, mix together GF Oats, Cranberries, Chia Seeds, Flax Seeds, Unsweetened Coconut, Pumpkin Seeds and Raw Nuts.  Set Aside.  In medium mixing bowl, whisk together melted Coconut Oil, Agave Nectar, Apple Sauce, Vanilla Extract and Cinnamon.  Using a wooden spoon, slowly add wet ingredients to dry mix, stirring dry mix constantly to ensure even coverage.  Move granola mix to large parchment lined baking pan.

Bake at 300f, stirring every 15 minutes until golden brown, approximate 45 min.


Makes 10 generous servings.

Great blessings and happy bellies to you!



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Carol Fenster: Celebrating April as Autism Awareness Month: Scrumptious Coconut Macaroons

by Guest in Featured Articles, Gluten Free, Recipes

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: http://www.pulsecanada.com/pulses-and-the-gluten-free-diet The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (www.CarolFensterCooks.com)

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2  teaspoon salt

Wet Ingredients

  • 3 egg whites
  • 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at www.CarolFensterCooks.com, offers a weekly gluten-free online cookbook at www.GfreeCuisine.com, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

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