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| Gluten Free Beet Ravioli |
In an effort to clean up and organize the Poor and Gluten Free recipe page, I've decided to put all my main recipes on one page. Whether you're looking for something that lands in your stomach, like German Potato Dumplings, or something quick and light, like Easy, Versatile GF, Soy Free Stir Fry , there's a little something for everyone. All of the recipes here are wheat and gluten free. Most are also vegetarian, free of eggs, soy, nuts, sugar and with dairy free alternatives.
I have tried, whenever possible and to the best of my ability, to include information on Oral Allergy Syndrome related ingredients. However, it's always a good idea to check with your doctor before trying something you might be allergic to.
Updated October 17, 2013
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| Easy Asian Soup |
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| Brown Rice Cucumber Sushi Rolls |
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| Steamed Butternut Squash Salad with Coconut Lime Dressing |
Steamed Honey Balsamic Brussels Sprouts and Using Up the Stalk
Steamed Patty Pan Squash with Sweet Butter
4 Ways to Use Kohlrabi
5 GF Ways to Use Patty Pan Squash
5 Ways to Use Radishes
8 Ways to Use Up Wrinkly Old Bell Peppers
8 Ways to Use Swiss Chard Stems
9 Ways to Use Squash Leaves
Hello Danielle,
ReplyDeleteMy family is coming for Christmas and one member is now eating gluten free. Since our family tradition includes a meal complete with pyrogies and nylishnyka, she will need a gluten free recipe for these. Have you already created a pyrogy type of dough that would work with traditional fillings (potatoes, cheese, saurkraut) and can be boiled? The other dish involves making an egg crepe, cutting them into four wedges and filling them with cottage cheese. They are then rolled and placed in an oven to bake in heavy cream. The recipe for the dough is approximately 8 eggs, salt and 1 cup of flour, but any good crepe recipe would likely work, as long as the crepes are pliable enough to roll. Any suggestions would be helpful. Thank you. Eileen
Hi Eileen, unfortunately I haven't posted recipes for either of these specifically, but I can suggest a couple that might work for you - I have a Norwegian gluten free lefse recipe that makes a wonderful, flexible crepe: http://poorandglutenfree.blogspot.com/2012/06/gluten-free-norwegian-potato-lefse.html, although I have no idea how they'd hold up being baked in cream. Alternatively, you could make your regular crepe, but substitute the 1 cup flour with:
Delete3/4 c sorghum or rice flour
1/4 c tapioca starch
1/2 tsp xanthan gum (you might not even need this with all the eggs to bind it)
and that would probably work just fine.
As for the pyrogy, I have a beet ravioli dough that could also be adapted by cutting out the beets (http://poorandglutenfree.blogspot.com/2012/09/gluten-free-ravioli.html) and adding water instead.
I would suggest mixing together the dry ingredients, then adding the eggs and mixing, then add water by the spoonful (instead of the beets) and keep mixing until the dough forms a ball. Then just go ahead and roll it out as the recipe explains.
I hope that helps! Let me know how it goes :)
WOW! Thanks for the ideas!
DeleteYou're welcome! I hope it helps.
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