Gluten Free Breadsticks

 

 

 

 

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Gluten Free Breadsticks
 
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Gluten Free Breadsticks
Author:
Recipe type: Side Dish
Serves: 10 to 12
Ingredients
  • 1¼ cups Cup4Cup Multipurpose Flour - gluten free
  • 1½ teaspoon Clabber Girl Baking Powder - gluten free
  • ¼ teaspoon Arm & Hammer Baking Soda - gluten free
  • 2 teaspoon sugar
  • ½ teaspoon kosher salt
  • ⅔ cup whole milk
  • 3 tablespoons organic butter, melted
  • 2 teaspoons sesame seeds
Instructions
  1. Preheat oven to 450 degrees F.
  2. In a bowl, combine flour, baking powder, baking soda, sugar and salt. Slowly add the milk and stir to form a dough. Sprinkle flour on a work surface and knead the dough few times. Roll into a 10 inch by 5 inch and about ½ inch thick. Cut into 10 to 12 sticks. Pour butter on a 13 inch by 9 inch baking pan. Place the breadsticks and turn them to coat. Sprinkle sesame seeds and bake for 15 to 17 minutes or until golden brown. Serve

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Gluten Free Stuffed Endive Recipe

 

 

 

 

 

Gluten Free Stuffed Endive Recipe
 
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Gluten Free Stuffed Endive Recipe
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • organic endive
  • 1 cup Daisy Small Curd Cottage Cheese - gluten free
  • zest of 1 lemon
  • 2 green onions, sliced
  • 1 small tomato, diced
  • salt and pepper
Instructions
  1. Arrange the endive on a platter. In a medium bowl combine the cottage cheese, tomatoes, green onions, lemon zest and season with salt and pepper. Garnish with more green onions and lemon zest. Serve

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Gluten Free Salmon Dip with Cucumbers

 

 

 

 

 

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Gluten Free Salmon Dip with Cucumbers
 
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Gluten Free Salmon Dip with Cucumbers
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 to 6 oz Morey's Wild Caught Smoked Salmon chopped - gluten free
  • 1 (8 oz) Daisy Sour Cream - gluten free
  • 1½ teaspoon Annie's Organic Horseradish Mustard - gluten free
  • 1 tablespoon fresh dill plus more for garnish, chopped
  • 1 tablespoon fresh chives plus more for garnish, chopped
  • black pepper
  • 1 tablespoon lemon juice
  • 2 cucumbers, sliced
Instructions
  1. In a medium bowl, combine sour cream, horseradish, chives, dill, salmon and lemon juice. Stir to blend. Garnish with more herbs, salmon and black pepper. Serve

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Gluten Free Stuffed Plum Tomatoes

 

 

 

 

Gluten Free Stuffed Plum Tomatoes
 
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Gluten Free Stuffed Plum Tomatoes
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 8 to 10 plum tomatoes, halved and seeds removed
  • 2 green onions, thinly sliced
  • 1 cup Daisy Cottage Cheese - gluten free
  • 1 teaspoon lemon zest
  • salt and black pepper
  • 1 tablespoon fresh basil, chopped
Instructions
  1. Spoon the flesh of the tomatoes discarding the seeds on a chopping board. Chopped tomato flesh.
  2. In a medium bowl combine the cottage cheese, half of the green onions, tomato flesh, lemon zest, basil and season with salt and pepper.
  3. Place the tomatoes on a platter and carefully spoon the sour cream mixture onto the halved tomatoes. Garnish with more green onions, lemon zest and black pepper. Yum! Perfect for a snack.

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Gluten Free Shrimp, Avocado and Mango Stack

 

 

 

Gluten Free Shrimp, Avocado and Mango Stack
 
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Gluten Free Shrimp, Avocado and Mango Stack
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • ½ pound cooked baby shrimps
  • 1 cup ripe mango, diced
  • 1 avocado, diced
  • ½ red bell pepper, diced
  • 1 small jalapeno pepper, minced
  • 2 tablespoons fresh chives, finely chopped
  • ½ cup Hellmann's Mayo - gluten free
  • ½ stalk celery, minced
  • 1 tablespoon French's Dijon Mustard - gluten free
  • 1 green onion, minced (white and pale part only)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • fresh basil for garnish
  • ½ teaspoon Tabasco Sauce - gluten free
  • salt and pepper
Instructions
  1. In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
  2. Add the shrimps and stir to incorporate the ingredients.
  3. In another small bowl, combine mango, bell pepper and jalapeno pepper.
  4. Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture. Garnish with basil and chives. Serve

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