Cooperative Living May 2015 - 36

READER RECIPES
According to the National Foundation for Celiac Awareness, celiac disease
is an autoimmune disorder of the small intestine that interferes
with absorption of nutrients. Also known as gluten intolerance, this condition
can contribute to infertility, reduced bone density, some cancers
and other autoimmune diseases. Because there are no known pharmaceutical
cures, a gluten-free diet is the only treatment at this time. More
and more of us know someone seeking to avoid gluten in their diets. It's
also estimated that more than 80 percent of Americans who have celiac
disease remain undiagnosed or are misdiagnosed with other conditions.
For those with celiac disease, working with your physician to make dietary
changes can yield numerous benefits, including increased energy.
CHICKEN &
VEGGIE POT PIE
Audrey Baldwin of Bristow
INGREDIENTS:
2 15-oz. cans corn chowder
10-oz. bag frozen mixed
vegetables, thawed
Gluten-Free Goodies
1 cup cooked, cubed chicken
1 egg
½ cup milk
2 T melted butter/margarine
¾ cup gluten-free Bisquick
baking mix
1 T chopped fresh parsley
DIRECTIONS: Preheat oven to
350 degrees. Heat chowder,
veggies and chicken in a pot
over medium heat. Spoon into
an ungreased 2-quart casserole/baking
dish. Mix together
egg, milk, butter, Bisquick and
parsley with a fork and drop by
spoonfuls over the veggie mixture.
Bake uncovered for 25-30
minutes or until a toothpick poked
in the topping comes out clean.
GLUTEN-FREE
CORNBREAD
Patricia Harbin of Louisa
INGREDIENTS:
2 eggs, lightly beaten
1½ cups lukewarm water
¼ cup vegetable oil
1½ cups fine cornmeal
1 cup millet flour
1 cup rice flour
¼ cup sugar
1 T baking powder
1 t salt
34
DIRECTIONS: Preheat oven to 400
degrees. Coat a 9 " x9 " baking pan
with cooking spray. Whisk together
eggs, water and oil until blended.
Stir together dry ingredients in a separate
large bowl and make a well in
the center. Pour liquid mixture into
the well and stir just until combined.
Pour batter in pan and bake about
20 minutes, until golden and top
springs back when lightly pressed.
CRANBERRY WALNUT
BREAKFAST CAKE
Karla Seidita of Sumerduck
INGREDIENTS:
½ cup white rice flour
¼ cup sugar
½ t baking powder
¾ cup whole fresh
cranberries
¼ cup walnuts (coarsely chopped)
1 T vegetable oil
1 egg
1 T orange juice
DIRECTIONS: Preheat oven to
350 degrees and position oven
rack so cake will bake in center.
Grease or coat a 6-inch springform
pan with baking spray. In a large
bowl, stir together flour, sugar and
baking powder. Stir in cranberries
and walnuts. In a separate bowl,
whisk together oil, egg and orange
juice. Add to flour mixture and stir
just to combine. Pour into prepared
pan and spread evenly. Bake in the
preheated oven about 50 minutes
or until the cake tests done. Cool in
pan 5 minutes before removing.
FIESTA CROCKPOT
DINNER
Audrey Baldwin of Bristow
INGREDIENTS:
2 10-oz. cans Ro-Tel diced
tomatoes & green chilies,
undrained
15-oz. can tomato sauce
15-oz. can whole black
beans, drained and
rinsed
1 cup frozen whole
kernel corn
1 pkg. gluten-free taco
seasoning*
2 cups water
1½ lbs. chicken breast,
cut in bite-size pieces
1½ cups parboiled rice,
uncooked
* or substitute 1 T chili
powder, 1 t cumin, 1 t salt,
1 t pepper, ½ t garlic
powder, ½ t oregano
and ¼ t red pepper
DIRECTIONS: Place all ingredients
except rice in a slow
cooker on low heat for 7½
hours or until chicken is tender.
Add rice; stir and cook
for 30 minutes or until rice is
tender and liquid is absorbed.
Serve with sour cream, shredded
cheese, guacamole and
lettuce in taco shells or over
tortilla chips.
GLUTEN-FREE
APPLE CAKE
Patricia Harbin of Louisa
INGREDIENTS:
¾ cup sorghum flour
¾ cup almond flour
¼ cup rice flour
¼ cup tapioca flour
1 T xanthan gum
1 t cinnamon
1 t baking soda
½ t baking powder
½ t salt
1¾ cups sugar
1 cup vegetable oil
3 eggs
4 small apples, peeled,
cored and chopped
½ cup walnuts, coarsely
chopped
DIRECTIONS: Preheat
oven to 350 degrees. Coat
a 9 " X13 " baking pan with
cooking spray. Whisk together
flours, xanthan,
cinnamon, baking soda,
baking powder and salt.
In a separate bowl, whisk
together sugar, oil and
eggs. Stir into flour mixture
and blend thoroughly. Fold
in apples and walnuts,
pour into baking pan. Bake
about 1 hour, until knife
inserted in middle of cake
comes out clean. n
MAREKULIASZ/ISTOCK/THINKSTOCK
Cooperative Living/May 2015
MARILYNA/ISTOCK/THINKSTOCK
Cooperative Living May 2015

Table of Contents for the Digital Edition of Cooperative Living May 2015
