according toLori Langer, RD. Bread crumbs can be used as a binder to hold ground meat together and provide a smoother texture. When preparing your own meatballs, consider using mashed potatoes and a bit of egg, Langer recommends. "It makes for a great...
Whether you are gluten-free yourself, or hosting a guest who is gluten-free this Thanksgiving, check out my tips on entertaining – How to be an Accommodating Host and a Gracious Guest. And please, if this is your first holiday season gluten-free, be sure to check out my Quick Guide t...
Vital wheat gluten is usually combined withother types of flourin recipes, but you can also use it alone to make a vegetarian meat substitute known as seitan. It can also act as a binder when making meatloaf, meatballs, or veggie burgers. You don’t need to combine coconut flour with any...
Kid-approved (even kids that aren’t on a gluten- or grain-free diet) Easy to make After a lot of trial and error, I’ve finally come to a recipe that meets all of the criteria above. My wife made them for our daughter’s preschool class and the kids gobbled them up and asked ...
Ground Sausage– I use sweet Italian sausage but hot Italian sausage is fine or a combination of the two. If you are doing low carb or keto just watch for added sugar in the sausage. Egg– The egg is the binder in this in addition to the grated parmesan cheese. ...
Krumkake (Scandinavian Crisp Cookies), Gluten-Free -adapted fromThe Great Scandinavian Baking Book, Beatrice Ojakangas -makes around 20krumkake Special Equipment Needed -hand mixer –krumkakeiron Ingredients 1 C (200g) granulated sugar 1/2 C (1 stick; 4 oz; 115g) unsalted butter (or butter su...
Sometimes I like it dressed with Thousand Island, other times Ranch, and occasionally Catalina but whatever I use it is always homemade. Today I made a Blue Cheese Vinaigrette. Feel free to use whatever dressing you like but I am begging you with what remains of summer to make them homema...
Recent years have seen a substantial increase in consumer demand for vegetarian and vegan products. Plant protein-based cold cuts currently on the market are mainly produced by mixing rehydrated texturized vegetable protein (TVP) with a binder, oil and various coloring and flavoring ingredients to ...