My daughter Silver [her screen name] has had issues with her digestive system. She was having severe intestinal cramps and other symptoms. She was finally diagnosed with intolerance to Gluten products.
She told me about her finding the Barilla Gluten free pastas at the regular store and she posted a photo online for me. I asked her to send me her recipe. I told her I would let others know of her success to have a pasta dish that did not cause her gluten intolerance issues!
So here are photos of the dish and some others I captured from online to describe the recipe.
Silver's Barilla Gluten Free Pasta with Shrimp recipe
Barilla Gluten Free Pasta varietiesClick thumbnail to view full-size
Boxes of Barilla Gluten Free Pasta.
Source: There are four kinds of pasta: Penne, Elbows, Spaghetti and Rotini. My daughter likes the Rotini for her shrimp pasta recipe here
What is Barilla made from?
Barilla Gluten Free Pasta ingredients.
How to tell if your shrimp is done
Shrimp cooks very fast!
Alfredo sauce and alternatives
If you want to make the dish Lacto-Vegetarian, you can omit the Shrimp. You can use vegetables. You can use what ever kind of oil you normally use in place of the butter, if you do not use butter. You can add your own preferred sauce that is not made from animal products if you are lactose intolerant. I looked at some of the Vegan and non lacto Vegetarian formulas and I am not sure how that would taste. There is a soy based Parmesan cheese with rice in it. One recipe called for rice milk or almond milk. I use almond milk instead of cow milk for my herb tea and granola. It tastes good. I have used rice milk also. It takes longer to cook down the rice milk. I am not sure how the almond milk tastes with this kind of recipe, but I really like almond milk. I do not have much of an issue with cream cheese, cow milk and butter, so I prefer to have the real Alfredo sauce once in awhile rather than the rice milk.
I saw a cauliflower sauce for Vegan Alfredo sauce online. It looked good. I have not tried it yet. In our house we go for ovolactarian Vegetarian recipes. My daughter and I eat fish, shrimp and chicken. We use turkey sometimes and once in a while beef. I prefer my Alfredo sauce either from the jar or from scratch with butter, cream cheese and cow milk.
Enjoy and let me know how your Gluten free recipe came out using Barilla Gluten Free Pasta!
Make it Vegetarian
This is a very simple recipe using Barilla Gluten Free Pasta.
You can omit the shrimp and add vegetables and substitute olive oil for the butter.
- One half box Barilla Gluten Free pasta Rotini
- 1 jar Store bought Alfredo sauce or make your own see below for recipe
- Two cloves minced fresh Garlic
- 1 TBSP Canola oil or Olive oil or Butter
- One pound Raw 30-40 count Shrimp
- Boiling water
- Extras: chopped onions, chopped bell peppers
- other chopped vegetables such as mushrooms
- Boil the water while peeling the raw 30-40 count shrimp. Or you can peel the shrimp after it is boiled. I used to add cold water to the shrimp to cool it down then peel the shrimp and rinse it again after.
- Saute the shrimp with oil.
- Add minced fresh garlic to shrimp,
- It only takes about a total of 7-8 minutes for shrimp and garlic to finish over medium heat. You can add minced onions and other vegetables at this point. If you have a lot of vegetables, saute them first then add the shrimp as it does not take long for the shrimp to turn pink and it is done!
- The pasta will be done within 10 minutes or less. Drain the pasta.
- Then pour the Alfredo sauce over the hot pasta. Top with the hot garlic shrimp for a delicious delight! Nom! Nom!
- No need to heat the sauce, it gets warm from the heat of the pasta.
- You could use the whole box of pasta depending upon how many you want to feed and if it is a main dish or side dish. You can use more pasta if it is a side dish. For one to two people use less pasta.
- Shrimp 30 to 40 size is a good size to use. Seven to ten shrimp per person is pretty generous even with a lot of pasta! It depends upon what ever else you are having with the meal.
Alfredo sauce from scratch - A gluten free recipeThis recipe is a basic formula using butter, cream cheese, Parmesan and Romano cheese and regular cow milk.
- Prep time: 10 min
- Cook time: 10 min
- Ready in: 20 min
- Yields: 4
- 8 ozs Cream cheese
- 1/4 to 1/2 cup butter
- 3/4 cup Parmesan cheese dry grated
- 1/4 cup Romano cheese dry grated
- 2 cloves of garlic minced
- 1/2 cup or 4 ozs milk can be 2%
- pinch black pepper
- pinch of red pepper
- 1 tablespoon fresh or dry parsley
- 3/4 cup of heavy cream instead of cream cheese and milk
- 1 teaspoon of dry garlic powder instead of fresh garlic
- On medium low heat or double boiler, melt the butter and saute the garlic. Add the softened cream cheese and stir and slowly add the milk or cream. Stir until smooth. Add the Parmesan cheese and Romano cheese. Add the peppers. If it is too thick for your desires you can add 1 tablespoon at a time of milk to desired consistency. It will thicken up as it cools. No need for salt as the butter is salty enough. Pour sauce over Pasta and garnish with parsley.
Silver's Gluten Free Cornbread and Chocolate chip Butterscotch cookies; Yukon Gold potato soup
Chocolate chip Butterscotch cookies
My daughter's Gluten Free Recipes
First I will have her Gluten Free Chocolate Chip cookies, followed by the Yukon Gold Potato Soup and lastly the Gluten Free cornbread.
My Daughter Silver is my 2nd to the oldest daughter. I live with IoBlue my youngest Daughter. The oldest daughter Miss Norway is the seamstress and I will have some stories on her sewing as well as her recipes from her and her husband Mr Chili peppers who loves to cook! He has always worked at as a cook at a pizza parlor as a second job for fun and extra income. Of course these are not their real names...
Gluten Free flours and items used for the Chocolate Chip Butterscotch cookies
Besides, corn, barley, oats, white and brown rice as substitutes for wheat flour, there are other things as well. The Rice flour seems to be the best for cakes and cookies, I have always added oats to my fruit breads and cakes to make them moist. Other things that are used are Almond flour which is great, I have used it, and Coconut flour, Ethiopian Teff flour, Arrowroot Flour, Italian Chestnut Flour, Garbanzo Fava Flour [aka Chick peas with Fava beans], Quinoa Flour [pronounced Keen - wah], Hazelnut Meal/Flour, Banana Flour, Tapioca Flour, Sweet Potato Heritage Camote Flour, Ground Cashew Flour, Sesame Flour, and the list goes on. All of the above flours are available at Amazon!
Soy flour is too dense and makes bread too heavy. I am sure a dash of it for some things is fine.
Here are some flours and the chocolate and butterscotch that my daughter uses,
Silver with the Gluten Free Cookies
Arrowhead Mills Gluten Free Organic flour
Yummy cookies using Gluten Free flour! Silver used Arrowhead Mills Gluten Free Organic flour is made from Gluten Free 70% Organic, Made with Organic Whole Grain Brown Rice Flour.
Arrowhead Mills webpage says that the Total Ingredients in the Arrowhead Mills Gluten Free Organic flour are: organic rice flour, whole grain sorghum flour, organic tapioca starch flour, leavening ( baking powder, sodium acid pyrophosphate,monocalcium phosphate), rice bran extract, xanthan gum, and inulin.
All these ingredients are safe as well as the Inulin which Wikipedia says Inulin is safe by the U.S. Food and Drug Administration.
Since this flour has some baking powder, you might reduce yours a tad in your formula.
Silver and her kids love the products made with alternative Gluten Free flours. Besides the basic flours I noted that several of these companies now have complete pre measured box mix of cakes, cookies and even Bisquick© brand mix. Of course check the labels carefully to make sure they do not contain anything you do not want and contain Non GMO corn.
- Prep time: 15 min
- Cook time: 15 min
- Ready in: 30 min
- Yields: makes about 3 dozen cookies
Ingredients for Gluten free Chocolate Chip Butterscotch cookies
- 2 sticks or 1 cup of butter or margarine
- 1 cup light brown sugar
- 2 eggs
- 3 Tablespoon milk or milk alternatives
- 1 teaspoon Vanilla extract
- 2 1/2 cups Gluten Free Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup or 6 ounces of Milk Chocolate chips
- 1/2 Butterscotch chips
Mixing and Baking Instructions for Chocolate Chip Butterscotch cookies
- Preheat oven to 375 degrees [191 degrees C, Gas mark 5]. You can had mix all or use an electric mixer on medium speed, increasing and decreasing upon the addition of ingredients. Cream butter and brown sugar in a bowl. Add to the butter and sugar mixture the eggs, milk, and vanilla and set aside. In separate bowl mix gluten free flour, salt, and baking soda. Add dry ingredients to wet ingredients, Lastly add chocolate and butterscotch chips. The dough will be very thick. Make cookie shapes on greased cookie sheet [ball shapes not advised) Bake 10 minutes, do not over bake. cool and store if you can stop the family from eating them all!
- You can adjust the amounts of Chocolate Chips and Butterscotch chips to suit your needs. You can add nuts like walnuts if you wish.
- My daughter can use regular milk, I have issues with too much regular milk so I use Almond milk now and it is very good in several things I eat. You can even thin it down for things like salad dressings where you would use cream or milk.
Gluten Free Chocolate Chip Butterscotch Cookie photos - Silver and her son "Hiccup" make these cookies
Start with all the ingredients in easy reach.
Gluten Free Flour.
Mixing the dough with a dough mixer or D shaped hand mixer.
Hiccup is working hard at mixing the batter which is very stiff.
Dough when you add the chips.
Place small shapes in pan.
Cookies on the plate.
Cookies are done and here is daughter Silver.
Final product done and stored in a nice cookie jar that was a gift from her sister,
Chocolate chip cookies plan or with added ingredients? - Which do you prefer?
Typical Toll House original cookies may or may not have had nuts in them. New and exciting combinations of extra ingredients make for some lovely cookies. Such as the addition of shaved candy bar in Mrs fields chocolate chip cookies. My daughter Silver prefers the addition of the Butterscotch.
Yukon Gold Potato Soup
Yukon Gold Potato soup
Yukon Gold Potato Soup
This Yukon Gold Potato soup is Gluten free as it does not use any wheat flour to thicken the sauce. It uses Yukon Gold Potatoes, Pork sausage and leeks.
You can use red potatoes and I have even used Russet potatoes as well as White Rose potatoes.
I made my potato soup like my Mother did with out milk or cream as my brother was severely allergic to milk and dairy. So I learned how to make my potato soup with the Russet potatoes and mashed them into small chunks like marbles size. The potatoes make a nice thickness and I added chicken or vegetable broth to thin it.
I also used two large leeks and two large onions. I used to use bacon as my Grandmother did, then later I was making it more Vegan with out the meats and of course no dairy. My daughter IoBlue makes it Vegan style for us with out sausage.
- Prep time: 30 min
- Ready in: 30 min
- Yields: makes about 12 cups of soup
Ingredients for Yukon Gold Potato Soup
- 1 Leek
- 1 pounds ground Mild Italian sausage
- 2 carrots
- 2 stalks celery
- 6 - 8 Yukon gold potatoes
- 1 quart half and half cream
- 5 Tablespoons cornstarch
- 1/2 teaspoon pepper or less 1/4 teaspoon
- 1 teaspoon salt to taste
- 1/4 tsp onion powder - more if you like
- You will want to add seasoning to your own liking
Instructions for Yukon gold potato soup
- Silver's recipe is with Sausage, If you want your soup to be Vegan, just omit the sausage.
- Start by putting big pot on medium heat and rolling sausage into meatballs. Saute the sausage until brown.
- Chop peeled carrots, celery, leeks and potatoes.
- in a separate frying pan add olive oil and saute leeks until limp. Put leeks into blender with a cup of water and puree.
- Add pureed leeks to meatballs in large pot and add six more cups of water, bring to a boil. add carrots and celery. Let boil for five minutes.
- Add largely chopped potatoes and continue to boil for ten minutes - no longer or potatoes will melt into nothing! Add about 1/2 teaspoon pepper or less-maybe, and 1/4 tsp onion powder. ( You will want to add seasoning to your own liking) some people like the flavor fine without seasoning since you get so much flavors from the sausage and leeks! In a large cup or bowl put half and half and add 5 Tablespoons of cornstarch. Blend until starch is dissolved. Add this mixture to the soup while it is boiling, as soon as the soup is thickened, turn off heat immediately. * Make sure the starch is added to the COLD half and half first, then that mixture is added to the boiling soup. this causes it to thicken without flour.
Leeks in a painting
Part of Carl Eduard Schuch (30 September 1846 – 13 September 1903) painting of Leeks, fruit and cheese
What is a "leek"?
Yukon Gold Potato and Italian Soup
Saute the ground italian sausage.
Chop the potatoes, leek, celery and carrots. Chop fresh onions if you use them.
Half and Half is half whole milk and whole cream.
Turn off heat and add half and half.
Start with a well stocked kitchen supplies
Having the basics in mixing, stirring, cooking, baking and storing foods is really helpful in the Kitchen. I really love the glass pans, as long as they are made by reputable glass manufacturers. Look for the label that says tempered to X temperature for ovens such as over 400 degrees F or a high gas mark.
Cookies come out great on the air-bake cookie sheets which is two layers of metal with the air in between.
If you mix by hand get sturdy equipment. The new silicone items are really nice and will not melt in high temperatures.
A good pot is really helpful so your food does not stick and burn on the bottom such as foods with cream or tomato base sauces.
Golden Brown Cornbread
Golden Brown cornbread
Cornbread made with Gluten Free Flour
There are many variations of cornbread, My daughter Silver makes it with Gluten Free Flour. She has loved my cornbread since she can remember. I make it pretty much the same.
I have made it with water instead of milk, and also substituted the oil for applesauce occasionally, It is different for sure.
I have omitted the sugar and used the applesauce as well. You need the salt though. Silver likes her cornbread to be very sweet and uses a full cup of sugar.
- Prep time: 15 min
- Cook time: 35 min
- Ready in: 50 min
- Yields: 12 generous portions
Ingredients for Cornbread with Gluten Free Flour
- 1 heaping cup Gluten Free flour
- 1 heaping cup GMO Free cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 cup sugar - you can use up to a cup of sugar
- 2 eggs
- 1 stick = 1/4 cup solid - melted butter
- 1 cup whole milk
- 1 cup Greek yogurt - optional
- Preheat oven to 400 degrees.
- In a large bowl, stir together the dry ingredients until incorporated.
- In a separate small bowl, whisk together the wet ingredients until they are completely combined.
- Pour the wet ingredients into the dry and stir together, just until incorporated (do not overmix!).
- Bake in a greased skillet or pie pan in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Golden Brown Gluten Free Cornbread
Ingredients ready to use. Non GMO Corn meal, Gluten Free Brown Rice Flour. etc.
MIx dry ingredients in a separate bowl then add the wet ingredients to the dry ingredients. Don't over mix.
Pour batter into a 9 x 13 inch pan. Tap pan on counter a few times to make bubbles rise out. Place in preheated oven.
Golden Brown Gluten Free Cornbread is done!
Gluten Free Banana Bread
My Daughters Banana Bread with Gluten free flour
Why am I writing about Gluten Free flour?
My second daughter had been having severe stomach cramps and after they eliminated other issues she had and surgeries, she still had the cramps.
Some people asked her if she was allergic to wheat! Bingo!
That was something she had not tried. So she eliminated all wheat and wheat containing products from her diet.
You would be shocked to find out where they stuff wheat in your foods you would never guess, the same for sugar and salt!
You really need to be a detective and read all labels.
When one has these issues and allergies one does not go to just any restaurant or cook from a box mix which are notorious for added ingredients to preserve the food for shelf life.
Bob's Red Mill Gluten Free Flour
Bob's Red Mill Gluten Free Flour
We are for natural ingredients
So my second daughter, as well as my other two daughters have been on an elimination program to eliminate all pre-packaged foods. If we use any we make sure they only have less than 3 to 5 ingredients. They must be all natural ingredients.
My daughter started to make all her foods without wheat. My other two daughters restrict some of their foods and my son does not now seem to be affected. I had used soy milk for three of my kids as well as nursing them a long time, 3 months to 18 months. My oldest daughter kept getting eczema and other allergy symptoms so that is when I decided to have the other kids on soy milk after they were weaned.
Second daughter wanted to make some foods such as cornbread and noodles and a light dessert.
So she formulated some things such as this banana bread, chocolate chip cookies and cornbread using Bob's Red Mill All Purpose Gluten Free Flour. I have the description of what is is made from in the section below.
She told me about her recipes and sent me photos so I could share with you what she has come up with!
Later I will add other recipes that are using Gluten free products that she has developed. Her chocolate chip cookies are great! Her pasta with shrimp is a garlic dream. She does not have any allergies to eggs or milk, so she does use eggs, milk, butter and sugar.
If you have an issue with any of those items, I am sure you already have substitutes for those things.
So here is the Gluten Free Banana bread without nuts, using Bob's Red Mill Gluten free flour.
How to make Banana Bread without Wheat Flour
What is Gluten free flour?
Gluten free flours have been around awhile it is only recently that it has come to major attention.
Wheat flour which is the primary source of problems for people who are Gluten intolerant.
A variety of flours have been developed over the years for those who found out they were allergic to wheat. Mainly Rice was used as a flour substitute in the past in the USA and then more and more flours were developed and brought in to the USA. I am not sure how it was for other countries. Add your input in the comments!
I have found that you can find a plethora of flours. I have used other grains and here are some examples plus if I have used them or not:
Rice Flour: The Rice flour seems to be the best for baked goods such as cakes and cookies. I have used rice flour to make pot stickers. I added some to the recipe.
Oat Flour: I have always added whole flattened Oats to my fruit breads and fruit cakes to make them moist. I have not used Oat Flour.
Almond flour: is great, I have used it one time to make fortune cookies.
Soy flour: is too dense and makes the bread very heavy. I am sure a small amount in some recipes is fine, it does not go well with breads as I have tried it.
There are other flours are: Corn [ not corn meal], Ground Cashew, Ethiopian Teff, Barley, Sesame, Arrowroot, Italian Chestnut, Garbanzo-Fava [or Chick peas with Fava beans], Quinoa [pronounced Keen - wah], Hazelnut, Banana, Coconut, Tapioca [not the pudding pearls], and Sweet Potato Heritage Camote.
There are many more from all over the world, many not available at your grocery store or even your Health Food market.
What is in Bob's Red Mill Gluten Free All Purpose Baking Flour?
Bob's Red Mill Gluten Free All Purpose Baking Flour has a mix of Gluten free Flours from foods such as White Potatoes,Tapioca, Garbanzo or Chick Peas, Fava beans, and Sorghum.
Nutrition Facts for Bob's Red Mill Gluten Free Flour includes: 1/4 Cup of Bob's Gluten Free flour in the dry state has 5 calories from fat, no cholesterol, 22 grams of Carbohydrates, 3 grams of Fiber, 1 gram of Sugar, and 3 grams of Protein.
Care is taken to not use any peanuts where the flours are processed.
Gluten free Banana Bread
Gluten free Banana bread
Source: Gluten free Banana bread
- Prep time: 20 min
- Cook time: 1 hour
- Ready in: 1 hour 20 min
- Yields: 1 loaf
Ingredients for Gluten Free Banana Bread
- 3 or 4 Ripe Bananas, mashed
- 1-1/4 cups White Sugar
- 1/2 cup Real Butter
- 2 Whole Eggs
- 1/2 cup Milk, any kind
- 2-1/2 cups Bob's Red Mill All Purpose Gluten free Baking Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 teaspoons Bob's Red Mill xanthan gum, OPTIONAL
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg, ground
- 1 teaspoon Vanilla
- 1 cup Walnuts, OPTIONAL
What is Xanthan Gum?
My daughter uses Xanthan gum in this recipe.
Xanthan Gum is a inactive bacterium also known as Xanthomonas campestris.
The outer layer of this gum is used as a thickener to bond foods together.
How to Make Gluten Free Banana Bread photos
Bob's Red Mill Gluten Free White Flour
Bob's Red Mill Xanthan Gum
Sift Flour with Baking powder and salt
Add wet to dry ingredients
Add to pan
Cool and serve! Yum Yum!!
How to blend ingredients for the Gluten Free Banana Bread
- In a separate bowl add 1-1/4 cups of White Sugar and 1/2 cup of butter. Mix or 'cream' the ingredients.
- Add the two whole eggs to this mixture. Add the 1/2 cup of Milk and 1 tsp vanilla. In a separate bowl mash the bananas and to this wet mixture and mix well.
- Add mashed bananas to this mixture and mix well. Set aside.
- In separate bowl, sift 2-1/2 cups Bob's Red Mill All purpose Gluten free baking flour and the baking soda, and sife. Add salt, Bob's Red Mill xanthan gum [optional], nutmeg, and cinnamon. Mix well.
- Take the dry ingredients and add the wet ingredients, mix until all the dry is incorporated into the wet ingredients. Put batter into well greased bread pan, You could divide the batter into two smaller loaves.
- Bake one hour, check with toothpick in center of bread. If it comes out clean - its done!!! Yum yum!!!
- Cool anywhere from 30 minutes to one hour depending upon the size of the loaf. Then you can slice it. Wrap tightly and refrigerate leftovers. You can freeze loaves when fully cooled and wrapped tightly. I start with a layer of plastic or waxed paper then cover that with foil. Label and date. Use within 3 months. Reheat a single slice for 10 seconds in the microwave or 1 minute in a toaster oven, if you wish.
Bob's Red Mill Products at Vitacost.com
- Bob's Red Mill Gluten Free All Purpose Baking Flour -- 44 oz - Vitacost
Bob's Red Mill Gluten Free All Purpose Baking Flour -- 44 oz - All Natural Product Wheat Free Dairy Free Kosher. Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads and more.
More recipes from my other kids coming soon!