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Gluten Free Foods for Crockpots

Posted by on Oct. 27, 2010 at 11:05 PM
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Hey Ladies, Im wondering how many are into and or familiar with the Gluten Free diet ?


Im New to the Gluten Free Diet, but am excited to say that Im enjoying the foods I have prepared.

Alot of the  common Name brand foods you buy are producing Gluten Free items which means you can still use your Coupons and stay on budget.  such as : Kraft, General Mills, Kelloggs, Del Monte etc

Here I will post Gluten Free recipes, and tips that I come across. Please share as well.

Thanks


I will also being posted some Gluten Free foods in our Sister groups

Dessert Moms - click to go right to the GF dessert post

Cassarole Moms - click to go right to the GF cassarole post

Crockpot Moms - click to go right to the GF crockpot post



http://www.glutenfreeinfo.com/Diet/glutenfreeinfo.htm


http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

by on Oct. 27, 2010 at 11:05 PM
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Replies (1-8):
Habichuela
by on Oct. 27, 2010 at 11:22 PM

Turkey, Green beans, and Potatoes



Ingredients

1 large can green beans
3-4 potatoes
1 Package turkey smoked sausage

1 can of natural vegetal broth


Directions

put green beans in slow cooker, cut up sausage into bite sizes and put it in slow cooker. Cut up potatoes into small bite sizes and add those to the slow cooker. Fill slow cooker with water until all food is covered. Stir gently and slow cook for as long as you want.

Number of Servings: 4

Habichuela
by on Oct. 27, 2010 at 11:24 PM

Gluten Free Slow cooker Beef Stew

Ingredients

    2 lb beef stew meat
    1/4 cup soy or rice flour
    1/2 tsp salt
    1 clove garlic
    1 bay leaf
    1 tsp paprika
    1 tsp worcestershire sauce
    1 onion
    1 1/2 cups gf beef broth
    3 potatoes
    4 carrots



Directions

place meat in slow cooker, in a small bowl mix together flour, salt, pepper and pour over meat, stir to coat meat with flour mixture. Stir in garlic, bayleaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery (if desired)

Cover and cook on low setting 10 - 12 hours or high for 4 - 6 hours.

Number of Servings: 6

Habichuela
by on Oct. 27, 2010 at 11:25 PM

Gluten Free Slow Cooker Turkey Lasagna


Ingredients

    2 lb beef stew meat
    1/4 cup soy or rice flour
    1/2 tsp salt
    1 clove garlic
    1 bay leaf
    1 tsp paprika
    1 tsp worcestershire sauce
    1 onion
    1 1/2 cups gf beef broth
    3 potatoes
    4 carrots



Directions

place meat in slow cooker, in a small bowl mix together flour, salt, pepper and pour over meat, stir to coat meat with flour mixture. Stir in garlic, bayleaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery (if desired)

Cover and cook on low setting 10 - 12 hours or high for 4 - 6 hours.

Number of Servings: 6

dwidget
by on Oct. 28, 2010 at 8:42 AM

 i am gluten and dairy free so i will be looking forward to your recipes.

Habichuela
by on Oct. 28, 2010 at 4:17 PM



Gluten-free Lentil Soup Slow Cooker Recipe

Ingredients:

  • 7 cups water
  • 2 cups frozen chopped vegetables (soup or stew mix)
  • 1/2 cup organic lentils (mixture of red and green used here)
  • 1/2 cup organic brown rice
  • 1/2 tsp parsley
  • 1/2 tsp chives
  • salt (to taste)

Steps:

  1. The lentils and rice are rinsed well before adding.
  2. The water, vegetables, lentils, and rice are added at a time in the morning that will allow for 8 hours of uninterrupted cooking on the LOW setting.
  3. One half hour before serving time, the parsley, chives, and salt are added. All of the ingredients are stirred together. The setting is turned up to HIGH.
  4. All ingredients are allowed to cook for 1/2 hour more.

Habichuela
by on Oct. 28, 2010 at 4:18 PM

Gluten-free Vegetable Stew Slow Cooker Recipe

Ingredients:

7-8 cups of coarsely chopped and rinsed vegetables are added to the slow cooker. These vegetables include:

  • carrots
  • potato (white or red)
  • sweet potato
  • turnip (rutabaga)
  • green beans
  • 2 small onions for flavor, left whole (The onions are left whole because many people are not fond of eating them and they can be easily removed after cooking.)
  • 4 cups of water are added to the vegetables.
  • 1/4 tsp of sea salt is also added at the beginning to keep the potato from turning black.

NOTE: The vegetables can be prepared the night before and stored in a container of cold water in the refrigerator. Other vegetable combinations can be used according to individual taste.

Steps:

  1. All of the above ingredients are added at a time in the morning to allow for 8 hours of uninterrupted cooking time on the LOW setting.
  2. One half hour before serving time, 1/2 tsp of parsley, 1/4 tsp of basil, pepper to taste, and a pinch of cayenne pepper are added.
  3. At this time a thickening of 1 tbsp gluten-free flour mixed well in 1/2 cup water is also added.
  4. All of the ingredients are left to cook for 1/2 hour longer on the HIGH setting.

NOTE: For both recipes, it is very important that the lid of the pot remain on for the initial 8 hours of cooking.

An important crock-pot tip is to only add crushed or ground herbs or spices toward the end of cooking time. The flavor of these seems to diminish during the long cooking time. Whole, fresh herbs and spices, on the other hand, can be added at the beginning of cooking time because they take longer to release their flavor.

Both of these recipes can be served with gluten-free garlic bread to make a complete meal.

browneyedmama85
by on Oct. 28, 2010 at 4:39 PM
Doesn't crock pot lady do glut free? U might want to check onto that if so tons of recipes :)
Habichuela
by on Oct. 28, 2010 at 4:41 PM

Gluten-Free Traditional Crockpot Dressing Recipe


Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! 

Prep Time: 25 minutes

Cook Time: 6 hours

Total Time: 6 hours, 25 minutes

Ingredients:

  • 1 cup butter or your favorite dairy-free butter substitute
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped parsley
  • 2 (8 oz.) cans sliced mushrooms, drained
  • 12 cups day old bread cubes, dried overnight (about 1 pound of gluten-free bread)
  • 1 teaspoon gluten-free poultry seasoning
  • 1 1/2 teaspoons dried sage leaves
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon gluten-free garlic powder
  • 3 1/2 cups gluten-free chicken or gluten-free turkey broth
  • 2 lightly beaten eggs

Preparation:

To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry but not browned.

Melt butter over low heat in a large skillet. Add onions, celery, parsley, and mushrooms. Saute for about 3 minutes while stirring to prevent burning.

Place bread cubes in a large bowl. Add vegetable mixture and seasonings to bread and toss well. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes. Continue to add gradually add broth until ingredients are moist. (Avoid over-moistening to prevent "soggy" dressing.)

Add eggs and stir with a large spatula to thoroughly blend. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out.

Serves 12

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