Watch Ellen make us a gluten free meal. She starts off with a Gulten Free Sesame Bread, moves into a Pear Quinoa Salad with a Warm Toasted Walnut Dressing and finishes off with Gluten Free Coconut Cupcakes.
Rated in the top 50 shows in Manitoba, the Great Tastes of Manitoba is an educational cooking program that features Manitoba food at its best.
The Great Taste of Manitoba food experts offer tested recipes using simple Manitoba ingredients to make everything from appetizers to desserts.
If you need fresh new meal ideas for your family watch Great Tastes on CTV, Saturdays at 6:30pm or watch all episodes online at GreatTastesTV.
Gluten Free Sesame Bread
The first segment starts off with Gluten Free Sesame Bread, a gluten free loaf that can be eaten on its own or as part of a larger breakfast or lunch. You can even make your own gluten free croutons from this recipe and add them to your salads!
Gluten Free Sesame Bread Recipe
Ingredients:
1 cup sorghum flour (250 mL)
3/4 cups tapioca starch (175 mL)
1/2 cup millet flour (125 mL)
2/3 cups almond meal (finely ground almonds) (150 mL)
1 Tbsp brown sugar (15 mL)
2 tsp xanthan gum (10 mL)
1 tsp salt (5 mL)
1 Tbsp rapid rise yeast (15 mL)
1 1/4 cup warm water (300 mL)
2 Tbsp canola oil (30 mL)
1/2 tsp lemon juice (2 mL)
2 eggs (2 )
2 Tbsp sesame seeds (30 mL)
Directions:
1. Preheat oven to 375°F (190°C).
2. Spray a 9×5 inch (23×13 cm) loaf pan with canola oil.
3. In large bowl, combine sorghum, tapioca, millet, almond meal, brown sugar, xanthan gum, salt and yeast. Mix well. Set aside.
4. Using a stand mixer with a flat paddle attachment, beat together water, canola oil, lemon juice and eggs until well mixed and frothy.
5. Add dry ingredients to the wet mixture and beat on low speed for about 4 minutes, or until mixture looks very smooth and very sticky.
6. Scrape the dough into oiled loaf pan. Smooth the surface. Sprinkle with sesame seeds.
7. Cover with an oiled piece of plastic wrap (oiled side down) and place pan in a warm place. Allow the dough to rise until almost double in size, about 30 – 40 minutes.
8. Remove plastic wrap and bake loaf for 40 – 45 minutes or until sounds hollow when tapped.
9. Remove from pan and place on wire rack to cool.
Pear Quinoa Salad with Warm Toasted Walnut Dressing
Next up is the Pear Quinoa Salad with Warm Toasted Walnut Dressing. A gourmet salad that is easy to make right at home. The warm dressing is perfect for fall and winter.
Pear Quinoa Salad with Warm Toasted Walnut Dressing Recipe
Salad
Ingredients:
1 pkg mixed salad greens (454 g)
1 cup quinoa, cooked (250 mL)
1 cup sliced pears, cored (250 mL)
1/3 cup dried cherries (75 mL)
1/2 cup feta cheese (125 mL)
1 cup croutons (250 mL)
Dressing
Ingredients:
1 tsp dijon mustard (250 mL)
2 Tbsp honey (60 mL)
2 Tbsp white balsamic vinegar (5 mL)
1/2 cup walnut pieces (30 mL)
1/4 cup canola oil (30 mL)
Directions:
In large bowl, add salad greens, quinoa, pears, dried cherries, cheese and croutons. Toss well. In small bowl, mix Dijon mustard, honey and vinegar. Mix well to combine. In medium sauce pan over medium-low heat, add walnuts. Cook for 1-2 minutes being careful not to allow them to burn. Turn down to low heat. Add canola oil and cook for additional 4-5 minutes. Be careful not to burn the nuts. Remove from heat. Cool for 1 minute and slowly add to vinegar mixture. Blend well. Drizzle warm dressing over salad and serve immediately.
Gluten Free Coconut Cupcakes
To finish it all off why not make a batch of Gluten Free Coconut Cupcakes. Wow your family, guests or colleagues with this easy to take super trendy dessert.
Gluten Free Coconut Cupcake with Lemon Frosting Recipes
Ingredients:
1/2 cup ground almonds (125 mL)
1/4 cup chickpea flour (60 mL)
1/2 cup coconut flour (125 mL)
1/4 cup cornstarch (60 mL)
2 tsp baking powder (10 mL)
1/2 tsp xanthan gum (2 mL)
1/2 cup canola margarine (125 mL)
1 cup sugar (250 mL)
3 eggs, separated (3 )
3 Tbsp lemon juice (45 mL)
Directions:
1. Preheat oven to 350°F (180°C).
2. In large bowl, combine, ground almonds, chick pea flour, coconut flour, cornstarch, baking powder, and xanthan gum. Stir to combine ingredients.
3. In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
4. Gently stir mixture into dry ingredients along with the lemon juice.
5. In third bowl, beat egg whites until soft peaks form.
6. Fold egg whites into the egg yolk and flour mixture.
7. Transfer mixture to paper lined muffin cups.
8. Bake in oven for 25–30 minutes.
9. Once cooked, remove from muffin cups and cool on wire rack.
10. Frost with Lemon Frosting.
Lemon Frosting Recipe
Ingredients:
1/4 cup canola margarine (50 mL)
2 cups icing sugar (500 mL)
3-4 tsp milk (15-20 mL)
1 tsp vanilla (5 mL)
2 tsp lemon zest (10 mL)
Directions:
Combine all ingredients in medium bowl. Beat well until mixture is fluffy and will spread evenly.
More Gluten Free Recipes
Be Well…Jenn
