Beverly Butler - Gluten Free Cook Book: Easy Recipes for Busy Moms

Easy Recipes for Busy Mums By Beverly Butler with Meg Rowan Disclaimer Emerald Enterprises LLC, 2014 Published by Speedy Publishing LLC: www.speedypublishing.com. No part of this eBook may be reproduced, stored, transmitted or shared in any form or by any means including mechanical and/or electronic without the prior written permission from the author. While the author has made all efforts to ensure that the ideas, guidelines and information presented in this eBook are safe and authentic, they should be used at the readers discretion. The readers are advised to seek medical consultation from an authorized physician before starting on a diet plan and/or exercise. The author cannot be held responsible for any personal and/or commercial damage arising from the application or misinterpretation of the information contained herein. All Rights Reserved.

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Contents

Many people often despair about having to be on a gluten free diet. Growing up with a gluten restriction can also be tougher since you see everyone around you indulging in yummy cakes, cookies and other treats while you had to be very careful. Kids who are allergic to gluten or have celiac disease are often prone to constipation, are anemic and easily succumb to fatigue. Since theyre unable to get the proper nutrition from their diet, theyre not growing very easily. Fortunately, during this problematic time, switching to a gluten-free diet is considered to be the only known mode of treatment that has shown any positive results against the celiac disease. However, switching to a gluten free diet can often mean having to go without certain food items if you havent found a satisfactory substitute for it yet.

But now, you can stop despairing about your bland, gluten free diet and cheer up. You might be aware that there is a way to have meals that are delicious, tasty and gluten free in your diet. On the other hand, this eBook is devoted completely to making sure that you get to enjoy food like its meant to be enjoyed, without any restrictions. On the other hand, pay attention to the following rules please:

• Gluten free foods might still contain ingredients such as nuts, cinnamon and other spices that you might have an allergic reaction to.
• Gluten free foods often use substitution with flours and you might find yourself experimenting with buckwheat flour, rice flour and other forms of flours as well.
• Many of the recipes here arent super fancy but they are super quick to make. Your dinner guests sure wont be disappointed.
• All recipes shared are tried and tested for their gluten free nature and are 100% gluten free.

Now that weve gotten these important points out of the way, you can finally focus on making gluten free meals that will be loved by all. There are various gluten free diets that require you to give up certain items but its really up to you and how well your body copes with the gluten levels.

The recipes in this eBook however are perfect for kids and adults alike. Whether youre on a tight schedule or you have you hands full at the moment with your kid, these recipes do not require a lot of preparation, expensive ingredients or time duration to cook. You can easily whip one up using the ingredients in your larder. Simply flip through the pages below and youll be sure to find something for everyone.

This is considered to be the most important meals of the day and a good breakfast can really make a positive or negative impact on your whole day. The following gluten free breakfasts are all delicious, healthy and are a delightful way to start off the day: Nutritional Value per Serving: Calories: 647, Carbohydrates: 56g Fat: 41g Sodium: 167mg Protein: 17g Fiber: 6g Serving Size: 4 Ingredients Rolled oats: 3 cups (gluten free) Assorted nuts and seeds: 1 cup Apple juice: cup Maple syrup: cup (can be substituted with honey) Coconut oil: cup Vanilla extract: 1 tablespoon Ground cinnamon: teaspoon Dried fruits: 1 cup Salt and Pepper: According to taste Method to Make the Granola: Preheat an oven to 325F.

Take a large bowl and combine all the nuts, oats and seeds together. Take a saucepan and combine the salt, pepper, vanilla extract, coconut oil, maple syrup, cinnamon and the apple juice. Keep them on low heat until you see the oil beginning to liquefy and the salt has completely dissolved. Pour this sticky mixture on top of the dry ingredients and mix thoroughly. Put it in the oven and let it bake for 40 minutes. Occasionally check the mixture every 15 minutes and stir it well to make sure that the granola is baked through.

Set it aside to cool and it will turn crunchier and crunchier. Serve: Once it cools down, add in the dried fruits. Now spoon some thick Greek yogurt on to the granola before serving. Add a few fresh chopped fruits such as strawberries and blueberries.

Nutritional Value per Serving: Calories: 114, Carbohydrates: 17g Fat: 4g Sodium: 218mg Protein: 2g Fiber: 2g Serving Size: 9 Ingredients Buckwheat flour: 1 cup Baking soda: teaspoon Baking powder: 2/3 teaspoon Maple syrup: 1 tablespoon (can be substituted with honey) Milk : 1 cup Butter : 3 tablespoon Egg : 1 Salt and Pepper: According to taste Method: Take a large bowl and combine the salt, baking powder, flour and baking soda by whisking them with well with each other. Melt 2 tablespoons of the butter in a pan and set it aside to let it cool.

Crack the egg open and separate the yolk from the egg white. Add the yolk, the maple syrup, the milk and the butter together. Pour the liquid mixture to the dry mixture now and use a wooden spoon combine all the ingredients thoroughly. If required to, add some more milk in to get the right consistency to the pancake mixture. Now take the separated egg white and whisk it well until it forms white peaks and is relatively solid. Fold in the egg white mixture to the pancake mix.

Take care not to add too much of the egg white otherwise it might result in heavy pancakes. Take one tablespoon of butter and melt it in a medium sized saucepan. When the butter is completely melted, spoon some pancake batter on to it and cook for 30 seconds on both sides. Serve: Serve hot or cold and you can have them with a wide variety of condiments such as Greek yogurt, fresh fruit, dried fruit, jam and maple syrup or other sticky syrups.

Nutritional Value per Serving: Calories: 170.1, Carbohydrates: 6.5g Fat: 10.7g Sodium: 605.1mg Protein: 15.6g Fiber: 1.5g Serving Size: 2 Ingredients Soft tofu: 1 lb Vegetable oil: 1 teaspoon Scallions: cup or 2 large (finely chopped) Turmeric: 1/8 teaspoon Basil leaves: 6- 8 (medium sized, shredded) Chives: 1 tablespoon (finely chopped) Fresh dill: 1 tablespoon (finely chopped) Fresh parsley: 1 tablespoon (finely chopped) Salt and Pepper: According to taste Method: Chop the tofu up into even cubes making sure to keep the original block intact as well. Squeeze the tofu blocks lightly to induce them to give out water and crumble a bit.

Make sure to squeeze the whole tofu block like this in order to ensure that youve taken out half of the tofus moisture. Set aside in a bowl. Take a skillet and cook the scallions in the vegetable oil over medium to high heat. Cook for 30 seconds or until they start to sizzle in the pan. Now take some salt, turmeric powder and the tofu and add them to the saucepan. Use a wooden spoon to stir the tofu into the mixture and to break it up.