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These recipes do not use fluffed up gluten substitutes.  Some of the ingredients may be a bit expensive and may be hard to find, but they are made of real foods, not manufactured substitute food.

Page 1:

  • Paleo Pumpkin Muffins
  • Cauliflower Pizza Crust
  • Cream Cheese Deep Dish Pizza Crust
  • Coconut Flour Pizza Crust
  • Sunflower Seed Cookies
  • Cabbage Spaghetti
  • Gluten Free Oven Fried Chicken
  • Rosemary Chicken & Potatoes

Page 2:

  • Taco seasoning
  • Chocolate Chip Cookies
  • Gluten Free Carrot Cake

Page 3:

  • Gluten-Free, Dairy-Free Thin Mints
  • Not Sugar Cookies
  • Pumpkin Spice Cookies
  • Grain-Free Pumpkin Cheesecake
  • Gluten-Free Apple Crisp
  • Cocoa "Cheesecake" Balls

Page 4:

  • Grain-Free Molasses Cookies
  • Apple-Walnut Skillet Cake
  • Mocha Bûche de Noël

  • Flourless Peanut Butter Cake with Chocolate Buttercream
  • Gluten-Free, Dairy-Free Waffles
  • Oopsie Panini

Page 5:

  • Gluten-Free Peanut Butter and Jelly Cookies
  • Grain-Free Magic Cookie Bars
  • Almond Flour Pizza Crust
  • German Chocolate Torte
  • German Apple Pancake
  • Almond Dacquoise (cake)
  • Coconut Lemon Bars
  • Garlic Rosemary Bread

Page 6:

  • Chocolate granola
  • Low-Carb Taco Bake
  • Gluten-Free Chunky Monkey Muffins
  • Spanish Chicken
  • Grain Free Butter Biscuits
  • Double Chocolate Zucchini Muffins
  • Monterey Ranch Chicken
  • Five Minute Coconut Flour Cinnamon Bun Muffin
  • German Chocolate Bars

Page 7:

  • Lemon and Rosemary Coconut Flour muffins
  • Chicken and pumpkin Stew (crockpot)
  • Roasted Red Lentil Casserole
  • Greek Yogurt and Maple Acorn Squash
  • Bacon Cheeseburger Skillet Meal
  • Honey Ginger Parsnip Fries
  • Black Bean Brownie Cupcakes
  • Five Minute Coconut Flour Chocolate Muffin
  • Coconut Flour Cacao Cookies

Page 8:

  • Indian Beef Stew
  • Mockaroni & cheese
  • Almond Flour Pie Crust
  • Cinnamon Swirl Muffins
  • Gluten-Free Honey Peanut Butter Cookies
  • Gluten-Free Dairy-Free Banana Waffles
by on Sep. 13, 2011 at 4:55 PM
Replies (31-40):
sassymomntx1961
by Bronze Member on Nov. 18, 2011 at 8:56 AM

Do you think gluten free meals might help dd w/ her adhd,odd,severe emotional disorder and pdd?

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

michiganmom116
by Kitchen Owner on Nov. 18, 2011 at 9:06 AM


Quoting sassymomntx1961:

Do you think gluten free meals might help dd w/ her adhd,odd,severe emotional disorder and pdd?

Read these, and I'd recommend exploring the site even more.

http://www.foodrenegade.com/new-research-confirms-adhd-caused-by-food/

http://www.foodrenegade.com/food-can-help-reverse-autism-effects/



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michiganmom116
by Kitchen Owner on Nov. 18, 2011 at 9:41 AM

I found this at Real Food Freaks.com

Grain Free Molasses Cookies

| 4 Comments

When I was growing up, my grandma always had molasses cookies in her freezer.  Always.  In fact, to this day, I kind of prefer my molasses cookies to be slightly frozen.  Try it… you’ll like it.

 

I adapted this recipe from one I found here.

  • 1/2 cup melted coconut oil or organic palm shortening
  • 1/4 molasses
  • 1/2 cup sucanat
  • 1 egg
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp vanilla

1.  Preheat oven to 350.

2.  Mix coconut oil (or palm shortening), molasses, sucanat, and egg together.

3.  Add remaining ingredients and mix well.

4.  Refrigerate dough for about 45 minutes.  (You must do this.)

5.  Roll into balls (you could roll them in additional sucanat, but I don’t) and bake for about 8 minutes.

sassymomntx1961
by Bronze Member on Nov. 20, 2011 at 1:04 AM

Sounds yummy

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

michiganmom116
by Kitchen Owner on Nov. 30, 2011 at 3:44 PM

Apple - Walnut Skillet Cake

Apple Topping

3 1/2 Golden Delicious apples
1/2 cup (1 stick) unsalted butter
1/2 cup organic sugar or other sweetener of choice, I used 1/4 c. honey
1/2 cup walnuts, coarsely chopped (optional)

Cake Batter

1/2 Golden Delicious apple
1 1/2 c. almond flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup organic sugar or sweetener of choice, I used 1/4 c. honey
1 teaspoon vanilla
2 tablespoons minced peeled fresh ginger (I forgot to add it and the cake was fine)
2 large eggs
1/2 cup sour cream or Greek-style yogurt (I also forgot this and it really needs it to give the baking powder something to work with)

1. Core the apples and cut them in quarters.

2. In a 10 1/4-inch cast-iron or other oven-proof skillet, melt the butter over medium low heat. Add sweetener and stir well to combine. Arrange apples decoratively, cut sides up, in the bottom of the skillet and sprinkle walnuts evenly between the apple quarters. Cook over low heat without stirring for 30 minutes, until apples are tender and the sugar has caramelized.

3. Preheat oven to 350F. Chop the apple half finely. Whisk together the flour, baking powder, salt, and cinnamon.

4. Beat butter and sweetener with an electric mixer or hand-held whisk until fluffy. Beat in vanilla and ginger and add eggs, one at a time, beating well after each addition. Add sour cream or yogurt, with mixer on low speed, and gradually beat in the flour mixture until just combined. Add chopped apple to batter, folding in gently.

5. With skillet off the heat, spoon batter over the caramelized apple topping. Spread evenly with a spatula, being careful not to disturb the apples, and leaving a 1/4-inch border of cooked apples uncovered. Bake cake in center of preheated oven for 30 to 35 minutes, until golden brown.

6. Remove skillet from oven and allow to cool 10 minutes on a rack. Slide a thin knife around the edge, place a serving plate on top of the skillet, and invert it so the cake ends up on the plate (carefully, so that it doesn’t end up on the floor!). Serve warm or room temperature with whatever topping you like (whipped cream or vanilla ice cream are naturals).




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michiganmom116
by Kitchen Owner on Dec. 24, 2011 at 7:24 PM

I just started making this tonight, before I realized it's GRAIN FREE!

From www.delish.com

Mocha Bûche de Noël

From Good Housekeeping

French for "Yule Log," Bûche de Noël is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling.

Nutritional Information
(per serving)

Calories245
Total Fat16g
Saturated Fat9g
Cholesterol142mg
Sodium115mg
Total Carbohydrate22g
Dietary Fiber2g
Sugars--
Protein5g
Calcium--
mocha buche de noel cake

Sang An

Serves: 12 Edit

Yields: 12

Ingredients

U.S. Metric Conversion chart

Mocha Cake:

  • 1/2 cup(s) unsweetened cocoa, plus additional for dusting
  • 1/2 teaspoon(s) baking powder
  • 1/8 teaspoon(s) salt
  • 2 tablespoon(s) instant coffee or instant espresso powder or granules
  • 2 teaspoon(s) vanilla extract
  • 6 large eggs, separated
  • 1/2 cup(s) granulated sugar

Chocolate Glaze:

  • 4 ounce(s) semisweet chocolate
  • 3 tablespoon(s) butter or margarine
  • 2 tablespoon(s) corn syrup

Coffee Cream Filling:

  • 1 cup(s) heavy or whipping cream
  • 1 tablespoon(s) instant coffee or instant espresso powder or granules
  • 1/4 cup(s) confectioners' sugar

Directions

  1. Prepare Mocha Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Lightly grease waxed paper.
  2. In small bowl, combine cocoa, baking powder, and salt. In cup, combine instant coffee and vanilla, stirring to dissolve coffee.
  3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in 1/4 cup granulated sugar, 1 tablespoon at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Set whites aside.
  4. In another large bowl, using same beaters, with mixer at high speed, beat egg yolks and remaining 1/4 cup granulated sugar 2 minutes or until thick and pale yellow. With mixer at low speed, add coffee mixture and beat until blended. Beat in cocoa mixture just until blended. With rubber spatula, gently fold egg whites into cocoa mixture, one-third at a time.
  5. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack 10 minutes.
  6. Sprinkle clean kitchen towel with some cocoa. Immediately invert warm cake onto towel; carefully peel off waxed paper. Starting from a long side, roll up cake with towel inside, jelly-roll fashion. Transfer roll, seam side down, to wire rack to cool completely, about 1 hour.
  7. Prepare Chocolate Glaze: In 1-quart saucepan, heat chocolate with butter and corn syrup over low heat, stirring occasionally until smooth. Remove saucepan from heat. Let glaze stand at room temperature 15 to 20 minutes to cool slightly and thicken.
  8. Prepare Coffee Cream Filling: In medium bowl, with mixer at medium speed, beat cream and instant coffee until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
  9. Gently unroll cooled cake. With metal spatula, spread filling evenly over cake almost to edges. Starting from same long side, roll cake without towel. (Cake may crack slightly as you roll it.) Cut 1 1/2-inch-thick diagonal slice off 1 end of roll and reserve. Transfer roll to large cookie sheet.
  10. Spread some glaze over roll, but do not spread glaze on ends. Place reserved end piece on side of roll to resemble cut branch. Spread remaining glaze over branch, leaving cut side unglazed. Refrigerate cake, uncovered, until glaze sets, then cover loosely with plastic wrap and refrigerate 1 hour or up to overnight.
  11. With 2 metal spatulas, gently transfer roll to long platter. Garnish platter with Coffee Meringue Mushrooms if you like.




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michiganmom116
by Kitchen Owner on Jan. 7, 2012 at 7:55 PM

This is perfection.

from www.theknead4speed.com

Flourless Peanut Butter Cake with Chocolate Buttercream

Flourless Peanut Butter Cake:

  • 1 cup natural peanut butter
  • 1 cup dark brown sugar, packed
  • 1/2 cup skim milk
  • 1/4 cup neutral-flavored vegetable oil
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, separated

Chocolate Buttercream Frosting:

  • 1 cup salted butter, softened
  • 1-3/4 cups confectioners’ sugar
  • 4 ounces semisweet or bittersweet chocolate, melted and cooled slightly
  • 1/4 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F.  Line two cake pans with parchment paper.
  2. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
  3. Thoroughly clean and dry mixing beaters.  In a small separate mixing bowl, whip egg whites to stiff peaks.
  4. Gently fold egg whites into rest of ingredients until well-incorporated.
  5. Divide batter evenly between cake pans.  Bake for about 24 minutes.  Remove cake from oven and let cool completely before frosting.
  6. To prepare buttercream frosting, beat butter until fluffy.  Add powdered sugar and beat until creamy.  Add chocolate and vanilla.
  7. Gently flip one cake over onto serving plate.  Frost top of bottom layer.  Gently flip out second layer over the first.  Frost entire cake and decorate as desired.
sassymomntx1961
by Bronze Member on Jan. 9, 2012 at 12:15 AM

yummmm

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

michiganmom116
by Kitchen Owner on Jan. 12, 2012 at 1:35 PM

GF/DF waffles (Paleo approved)

2 egg whites

4 eggs

1/2 c. coconut milk

2/3 c. applesauce

2 Tbsp. vanilla

1 1/2 c. almond flour

3 Tbsp. coconut flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

couple of dashes of nutmeg

Beat egg whites to soft peaks.  Set aside.  Whisk eggs until frothy and add eggs, coconut milk, applesauce, and vanilla.

Sift dry ingredients together and add to the wet ingredients.  Mix well.  Fold in egg whites.

Bake in a lightly greased waffle iron.  These do brown quickly!

I get 9 round waffles.  Per waffle:

Nutrition Information / serving All Nutrients
Calories Carbohydrates Protein Fat cals. per gram
19688142
Percent Calories from
FatCarbsProtein
641616




           Rhonda

michiganmom116
by Kitchen Owner on Jan. 17, 2012 at 10:11 AM

from yourlighterside.com


Oopsie Panini

Picture by babydollsea: Oopsie batter poured into a pan makes this delicious sandwich, compliments of babydollsea.

You don’t need a panini maker to achieve delicious panini success. Gluten free, low-carb and fabulous, if you haven’t tried these yet, you must. That’s an order.

Oopsie Paninis

4 eggs, separated
4 ounces cream cheese
1/8 tsp cream of tartar
1 packet splenda (optional)

*Roasted vegetables (see recipe below)

Preheat oven to 300 degrees.

Grease jelly roll pan, or line with parchment paper or silpat.

With a mixer, whip egg whites with cream of tartar until stiff peaks form. In another mixing bowl, mix yolks with cream cheese and Splenda until just blended. Carefully fold yolk mixture into the whites.

Pour into prepared jelly roll pan. Bake until springy and dry, about 30 minutes.

Cut Oopsie “bread” into 16 pieces.

Stack with roasted vegetables*, goat cheese, kalamata olives and a few slices of leftover turkey tenderloin or other thin-sliced meat you may have.

“I “grilled” on a George Forman Grill (don’t have a panini maker). I still got the nice grill marks. It was all melty warm and delish!” –babydollsea

* Roasted Vegetables

Preheat oven to 450F.

Drizzle 2 tbsp olive oil on a jelly roll pan.

Add roughly chopped one of each:

  • red pepper
  • green pepper
  • orange pepper
  • banana pepper
  • a few slices of red onion
  • 1 tbsp each of fresh herbs (parsley, thyme, oregano)
  • salt and pepper
  • 1/2 tsp fennel seed

Toss it up and roast for

      Rhonda

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