GLUTEN FREEDOM

June Gluten Freedom

Carrot-Apple Slaw with Cranberries and Pumpkin Seeds
1/2 cup dried cranberries
1/2 cup fresh orange juice, divided
1 Granny Smith apple, unpeeled, cored, and shredded
1 pound (about 4 large) carrots, peeled and shredded
1/2 small red onion, thinly sliced
3 tablespoons chopped fresh cilantro
1/2 cup raw, unsalted pumpkin seeds, toasted
3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Instructions:  In a small bowl, combine dried cranberries with 1/4 cup orange juice; set aside. In a large bowl, toss apple with remaining 1/4 cup orange juice. Mix in carrots, red onion, cilantro, and pumpkin seeds. Drain cranberries, reserving juice. Add cranberries to apple-carrot mixture. Whisk together reserved orange juice and olive oil. Pour dressing over slaw. Toss well to combine, and season to taste with black pepper. Recipes courtesy of deliciousliving.com

Brown Rice Fusilli Mac and Cheese
2 cups milk
2 cups water
12 oz. brown rice fusilli pasta
2 tbsp. butter
1/2 tsp. sea salt
1/4 tsp. paprika
1 1/2 cups grated Cheddar
1/2 cup grated Parmesan

Instructions: Slowly bring water, milk, butter and salt to boil. Add 12 oz. of brown rice fusilli pasta, stirring until the water and milk come to a boil again. Adjust heat to keep a slow steady boil, stirring occasionally.  Cook pasta for 10 minutes. Turn off heat and stir in cheeses and paprika. Let stand a few minutes before serving. Recipes courtesy of jovialfoods.com

Hamburger Buns
1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix
1 yeast packet (enclosed in mix bag)|
2 large eggs
1/4 cup oil
warm water (per directions)

Directions: For this recipe you will need either English muffin rings or you can make your own foil molds (directions below). You can also use tuna fish cans or store-bought specialty pans for buns. Mix dough according to directions for baking bread. Spray the inside of each ring or foil mold with non-stick spray and place them on a baking sheet. Put 2 heaping spoonfuls of dough in each mold and spread with a spatula to flatten and fill the bottom of each mold. Be careful that you don’t put too much dough in each cup or your bun will be too thick. Remember that it will rise when baking. I made 6 large buns from the regular Pamela’s bread dough. Let rise according to directions.
Optional: Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.
Bake at 350° until medium brown, about 25-30 minutes. When finished baking, take the buns out of their molds and cool on a cooling rack. Recipe courtesy of pamelasproducts.com

Make a Hamburger with all the fixings: cheese, sliced tomato, red onion, crispy lettuce
Gluten free carnivore burgers:  fresh ground beef in our meet department and in the freezer, you can find Applegate turkey and beef burgers and Shelton’s Turkey Burgers
Gluten free veggie burgers: Sunshine (which are also vegan and soy free), Amy’s Sonoma burger, Dr. Praegers
Gluten free condiments: Mayo: Vegenaise (in the fridge), Woodstock and Spectrum.
Mustard: Annies, OrganicVille, Natural Value.
Ketchup: OrganicVille and Annie’s

Strawberry Vanilla Layer Cake
Yield: two 9” layers or one 9” x 13”
3 cups Pamela’s Artisan Flour Blend
1 cup (2 sticks) butter or butter substitute
2 cups sugar
4 eggs-large, beaten
1- 1/2 tsp vanilla
1 TBSP baking powder
1/2 tsp salt
1 cup milk
Vanilla frosting tinted pink or frosting of your choice
Sliced strawberries

Directions: Beat sugar, butter and eggs together until lemon colored, then add vanilla. Mix together dry ingredients and add alternately with milk, starting with dry ingredients. Split between two round 9” pans or one 9 x 13″ pan. Bake at 350° for 25 to 40 minutes depending on pan size, or until toothpick comes out clean. Spread frosting evenly on first layer and top with sliced strawberries. Repeat with second layer. Recipe courtesy of pamelasproducts.com