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Gluten Free Low Glycemic Cookbook for Diabetics & Allergy Sufferers
In demand by food sensitive people. This Cookbook is gluten-free, low-glycemic, allergy-aware with meat, vegetarian and vegan options throughout. There isn't another product like it on or offline! Yes, it's unique

Have Fun Making Yummy, Gourmet Tasting, Gluten-Free, Low-Glycemic Meals the Quick and Easy Way. Delicious Desserts Too!

Fun With GF/LG Food! is an ebook cookbook by Debbie Johnson, former owner and executive chef of The Golden Chalice Restaurant & Gallery, a 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendly establishment. (An ebook is an electronic book that downloads to your computer)

This is the first Cook-Book of its kind! Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes

Goldys favorite meatless recipe

5-Veggie Burger Recipe

Make the hamburger tray a little easier on veggie kids (and their parents!) with these oh-so-good 5-veggie hamburgers!

Ingredients:
1 large sweet potato (about 450 g)
2 tsp butter
2 green onions, finely chopped
2 clovea garlic, finely chopped
2 cups frozen green peas, cooked
and drained
11⁄2 cups grated zucchini (1 small)
11⁄4 cups grated carrots (2 medium)
2 eggs, beaten
1⁄2 tsp salt
11⁄2 to 2 cups dry, whole-grain bread crumbs
2 tbsp olive oil



Directions:
Peel sweet potato, halve and cook in boiling water until just tender, but still firm, about 15 min. Cool for a few minutes, then grate. You will need 1½ cups.

In a small skillet, warm the butter over low heat. Add the green onions and garlic, and cook until tender, about 2 min.

In a large bowl, mash peas. Add the green onion mixture, grated sweet potato, zucchini, carrot, eggs, salt and 1 cup of the bread crumbs. Combine well (your hands may be the best tools here!). Add more bread crumbs if the mixture is too wet.

Shape mixture into patties and lightly coat with remaining bread crumbs. You can make large 31⁄2-in. patties for adults and/or small 2-in. patties for children.

In a large skillet, heat the olive oil over medium. Add the patties and cook until lightly browned, about 3 to 4 min per side. Serve on whole-grain buns with preferred toppings.

Makes 8 31⁄2-in. patties or 24 2-in. patties.

Adult burger: 209 calories, 7 g protein, 7 g fat, 30 g carbs, 6 g dietary fibre, 75 mg calcium, 2 mg iron, 56 mcg folate

Child burger: 70 calories, 2 g protein, 2 g fat, 10 g carbs, 2 g dietary fibre, 25 mg calcium,1 mg iron, 19 mcg folate

hillbillyhousewife.com/category/recipes/glutenfree 

hillbillyhousewife.com/category/recipes//breads

All Purpose Gluten Free Flour

  • 1 Cup White Rice Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Cornstarch
  • easyglutenfreeliving.com/

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    Oven Fried Chicken Nuggets
    • 2 large whole boneless skinless chicken breasts
    • 1/2 Cup Bob’s Red Mill All Purpose Flour*
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon paprika
    • 2 eggs
    • 2 tablespoons water
    • 2 Cups Gluten Free corn flake crumbs**
    • 1 Jelly Roll Baking Sheet
    • 1 oven-proof Wire Cooling Rack

    Place cooling rack inside of the jelly roll baking sheet and set aside. Preheat oven to 350 degrees.

    Rinse chicken and pat dry. Cut chicken into bite-sized, about 1 1/2 inch, pieces. Combine flour, paprika, salt and pepper in a flat pan. In a second pan, beat eggs and water together, and in a third pan place the 2 cups of corn flake crumbs.

    Toss the chicken pieces in the flour, then dip them into the egg mixture, (be sure they are well covered in egg), then into the corn flake crumbs. Arrange chicken pieces on the cooling rack baking sheet. Being sure that they don’t touch each other. Bake at 350 degrees, for 30 to 45 minutes until juices run clear and coating is crispy.

    The key to these being crispy is baking them on the wire cooling rack. It allows the heat and air to circulate all around the chicken and the juices to drip into the pan instead of the chicken getting soggy in the juices.

    This recipe can also be used on a whole broiler/fryer chicken for the whole family.

    *Instead of Bob’s Red Mill Flour, you can substitute the generic All Purpose Baking Flour recipe that follows.

    **Corn Chex cereal can be used as a more economical substitution for the gluten free corn flake crumbs. Just make them into crumbs in a food processor or blender.




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