So, I have also been busy getting some new recipes online for people to enjoy. I added this new Gluten-Free & Wheat-Free Stuffed Portabella Mushrooms with Prosciutto Recipe today, and for our dessert cookbook owners out there, I added a wonderful variation to the Gluten-Free Banana Bread - using Chia Seed Slurry and Isolated Whey Protein. My wife also created a fabulous dairy-free variation of the chocolate ganache-cake in our book, which I hope to add the recipe variation instructions for soon too.
The new Stuffed Mushrooms
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| Gluten-Free Stuffed Mushrooms |
I do not have time to post the recipe twice, so if you are interested, you can find it at this link: Gluten-Free & Wheat-Free Stuffed Portabella Mushrooms with Prosciutto Recipe.
The Banana Bread Variation
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| Gluten-Free Banana Bread (chia / whey-protein) |
I will not go so far as to call it a "diet bread", but it is certainly more nutritious than the original recipe now that I focused on bumping up the fiber, lowering the glycemic index (trying to make it more diabetes / diabetic friendly for those watching their sugar), and increasing vitamins and minerals too. And, with all that healthful-change work, I find it preferable to the original gluten-free banana bread recipe, though it does take a bit more work (and a few more ingredients) to produce this variation.
If you own our book and want to try creating this variation, you can find the recipe variation instructions it at this link: Gluten-Free Banana Bread - using Chia Seed Slurry and Isolated Whey Protein.
Some Popular Gluten-Free Thanksgiving Recipes
The top two searches this week on my gluten-free recipes site have been for the following items:
Gluten-Free & Wheat-Free Dairy-Free
Cornbread Stuffing / Dressing Recipe
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| Gluten-Free Cornbread Stuffing / Dressing Recipe |
Gluten-Free & Wheat-Free
Pumpkin Roll Recipe
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| Gluten-Free Pumpkin-Roll Recipe : Amazing! |
I guess quite a few people consider Fried Chicken a nice alternative to turkey? Works for me! The other two make immediate sense to me, for dessert and appetizer items.
And then there are the breads. Most of the gluten-free bread recipes have been seeing a lot of activity lately, and I guess that means that quite a few gluten-free and Celiac diet persons will be enjoying fresh-baked bread for the holidays:
- Gluten-Free Wheat Bread
- Gluten-Free Holiday Panettone Bread - Citrus Accents
- Gluten-Free Focaccia Bread & Croutons
- Gluten-Free Dairy-Free Pumpernickel Bread
- Gluten-Free Artisan-Style Multi-Grain Bread
- Gluten-Free Dairy Free Buckwheat Bread
- Gluten-Free Dairy-Free Brown Honey Bread
- Gluten-Free Herb French Bread / Baguettes / Bread sticks
- Gluten-Free Egg Bread
- Gluten-Free High-Fiber Multi-Grain Bread
- Gluten-Free Orange-Nut White-Chocolate Chip Bread
Happy Thanksgiving
Happy Thanksgiving to everyone, and I hope you enjoy the holiday.
Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.
4 comments:
I had the pleasure and joy of making (and eating) the pumpkin roll for Thanksgiving. My, oh my, was it yummy. And I say was, because it is gone already. I don't think anyone would know it was gluten-free. It was absolutely delicious and not that hard to make. Thank you for this wonderful recipe. It is a good feeling to know I have a good GF dessert recipe up my sleeve.
BTW is it supposed to be 2 and 1/2 tablespoons of cinnamon? I used tsps, but was curious.
Michelle,
I am glad you enjoyed the pumpkin roll. It is definitely a great seasonal treat this time of year.
Re: cinnamon. Yes, 2.5TBSP (TableSpoons) is what I have written down in my original notes. So, I sure hope that is right. We tend to like cinnamon a lot -- perhaps more than most -- so, I can see that being the right amount. But, as with any recipe, I suggest seasoning to taste. If you liked it with just about a TBSP (i.e., 3 TSP), then that is fine too.
Thanks for commenting. And, happy baking. m
I wanted to send you a couple of thank you's. I happened upon your blog while looking for a swiss roll recipe. My daughter (7) and I are recently aware of being gluten intolerant and she has a Christmas Around the World event at school where they are eating swiss rolls one day. She REALLY wanted to be like the others and I wanted to help. So, my first thank you is for your recipe. The Second is for your recommendation of Breads from Anna. We had been given a mix from our local grocery store who had a gluten free buffet day and gave my daughter some free products. I must admit I handn't opened it because the last few brands I tired were so bad that we had all but given up on bread. With your recommendation I went home and tried the mix in my breadmaker and WOW!. She and I had toast with Nutella and had the happiest morning in a long time. Thank you, Again. Even for those of us who couldn't bake (certainly an art form) before the removal of gluten Anna's breads are a blessing.
Anonymous,
I am so glad the recipe worked out well for you. Also, it is nice to know that my advertising for Anna's breads has led you to her products. I put that essentially-permanent ad up on my recipes site after trying Anna's mixes, since hers beat out every other type I tried (I do it without compensation - in case anyone wonders). And, after meeting Anna, I was convinced I made the right choice, since she not only makes great gluten-free products, but she is also a really nice lady.
Now, I really prefer baking my own breads from scratch when possible, but the fact is, if time is of a concern, a pre-mix is a nice option. If you ever have time and want to try it the "hard way", there are plenty of bread recipes on my book site that my wife made, and I am quite fond of them too :)
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