Discussion Board

I was wondring if this would be a good place to post gluten-free recipes or if I should post them in the main food/recipe section? I have tons of gluten-free vegan recipes.

i vote yes for here! post away.

I second that! I do not want to have to rummage through a lot of "normal" recipes to find the gluten free ones. Thanks Gramma Jackie!

Sorry I meant to tell you yesterday too that posting it here is a great Idea.

Yes, please post here!

Vegetables & Pasta (adapted from DHB's Pasta Fazoola recipe in The New McDougall Cookbook)

One 16 oz. can kidney beans, drained
One 32 oz. can diced tomatoes
One clove garlic mince
1 onion chopped
1/2 c. chopped celery
Pepper to taste
1/2 lb. Gluten-Free macaroni
Three medium tomatoes chopped
One jalapeno pepper chopped
Two leaves Swiss Chard (stalks removed) sliced

Put beans, canned tomatoes, garlic, onion, celery and pepper in large saucepan. Cook over low heat 30 minutes. Cook GF macaroni in boiling water til tender (8-10 minutes). Drain macaroni. Add to bean and tomato mixture. Add fresh tomatoes, chard and jalapeno pepper. Heat thoroughly.

*I use Mrs. Leeper's gluten-free macaroni.

**This is not MWL, but complies with the regular McDougall program.

Gluten Free Flour Tortillas (regular McDougall plan)

2 c. Gluten Free All-Purpose Flour Mix for tortillas (* see note below)
1 1/2 tsp. xanthan gum
1 tsp. salt
1 c. warm water

1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly with fork.

2. Add the cup of warm water to the bowl and mix the dry goods into the water with a fork or your hands until all of the dry ingredients are no longer dry. And then keep mixing a minute longer.

3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.

4. Sprinkle a clean, flat surface with some GF flour. Roll the ball of dough into a thin circular shape.

5. Place the tortilla onto a hot non-stick griddle or skillet and cook approximately 1 minute – or until it starts to puff up and the bottom side is just starting to get brown. Don't let it burn. Flip the tortilla and cook the other side.

6. Place the cooked tortilla onto a plate and repeat from step 4 until you’ve cooked all 8 tortillas.

*Gluten Free Flour Mix for tortillas

3 parts brown rice flour
3 parts corn starch
2 parts soy flour, sorghum flour or garbanzo/fava flour
1 part masa harina (sold in Wal-Mart and other grocery stores)

** Bob's Red Mill Gluten Free flour is getting more common in most regular grocery stores as well as in health food stores or you can order it online at:
http://www.bobsredmill.com/gluten-free/

***recipe adapted from The Cooking School.

This looks great. How big are the tortillas? Can I use my tortilla press?

RRC

You can make them any size you want. I haven't used a tortilla press in years. I just roll the dough into ball and then roll it out like a piecrust to the thickness your like. Some people like thick tortillas and some like the thinner ones. (I like both) Just make sure you put some flour on the counter beneath them. I usually take an old clean pillowcase I am not using anymore and put it on a counter and then spread some GF slour on it and then roll out the dough, but you can try it with your tortilla press (although I think that the tortilla press might work better for corn tortillas).

p.s. If you don't like a ragged edge, just put a plate over the rolled out dough and cut them into circles with a knife. I use a salad plate myself, but you could use a larger plate.

I think I'll try with the tortilla press as I don't have a lot of counter space. Are they pliable or more brittle?

Be sure your dough is room temperature and press down on the handle slowly for the flour tortillas and you should be fine.

Thanks for the tip KA. I will try these today. I miss wraps. I did find some from La Tortilla Factory but they are brittle and contain oil.

RRC

Yeah the rice flour really doesn't have much give does it.

I think when you add the corn starch in it does help with teh elasiticity... the tapioca flour too.

That's true.

I was trying out a recipe from the McDougall recipe board and when I made it it morphed into a Hawaiian style rice dish instead of a pot pie potato dish. Here is the recipe as I would make it the next time:

Sauté mushrooms, onions and garlic in some water, adding some finely diced carrots when the others are partly cooked. Mix a couple tablespoons of corn starch into a cup or more of almond milk, depending on how much sauce you want and add to the vegetables when they are cooked enough. Heat and thicken. You might want to add some pineapple titbits. Serve over heated brown rice. Add salt to taste.

This is not MWL, but it is good for the regular plan.