To your 4
cups of riced potatoes, add 1/4 cup butter to melt evenly and mix in well.
Note: This will yield 4
cups of riced potatoes equaling 12 lefse rounds, you can easily double this recipe for a larger batch.
Not exact matches
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown
rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more
rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or
potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed
potatoes and a veggie
(I used my own flour mix that I keep in the cupboard on hand: 1 - 24oz bag
of white
rice flour, 1.5
cups of potato starch, 3/4
cup of tapioca starch) plus I think about a teaspoon
of xanthan gum.
1 Golden Beet 1 Red Beet 1 small sweet
potato (it adds contrast and creamy texture) 1/4
cup seasoned
rice vinegar 2 tablespoons
of Extra Virgin Olive Oil 1 - 2 Tablespoons
of fresh thyme, tarragon and mint.
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown
rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g)
potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
1/2
cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2
cups brown
rice flour 1/2
cup potato starch (not
potato flour) 1/2
cup tapioca starch / flour 1/2
cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2
cup warm milk or milk
of choice
Place
rice flour,
potato starch, tapioca starch / flour, 1/2
cup sugar, xanthan gum and salt in the bowl
of a food processor or heavy - duty stand mixer with paddle attachment.
To serve, place about 3/4
cup sweet
potato «
rice» in each
of 4 shallow bowls.
2 1/2 pounds fingerling
potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk
of choice (
rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
Combine 2
cups finely ground brown
rice flour, 2/3
cup potato starch and 1/3
cup tapioca starch, mix VERY well before each use and add xanthan at about 1/4 t. per
cup of mix.
17 oz
of cooked
potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown
rice flour
2 1/2
cups rice flour 1
cup potato starch 1/2
cup tapioca flour 1 1/2
cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4
cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons
of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4
cup olive oil 3 to 3 1/2
cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water
Cookies 3 2/3
cups oats 2 1/4
cups white
rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2
cup olive oil or vegetable shortening 1
cup peanut butter (smooth or chunky) 1
cup brown sugar 1
cup sugar 2 teaspoons starch (corn,
potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream
of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4
cup water 3 teaspoons xanthan gum
1 1/2 tablespoons olive oil 1
cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6
cups water or vegetable stock 2 medium
potatoes, rinsed and chopped (2 1/2
cups) 1
cup soy milk,
rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash
of wheat - free tamari, optional
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half
of cup of brown
rice flour and a can
of pickled beets mashed in for «corned beef», and BBQ ribz and a can
of sweet
potato for» smoked turkey» and both with some tomato paste for hot linkz.
cheese in the center
of each tortilla, then top with 1
cup potato mixture and 1/4
cup rice.
While sweet
potatoes are roasting, cook one
cup of dry brown
rice according to package instructions.
Combine 3/4
cup of the
rice flour, the sorghum flour,
potato starch, xanthan gum, baking powder, and salt in a medium bowl and stir to combine.
You will have success with mixing in 3
of these flours: 1
cup millet or sweet
rice flour 3/4
cup buckwheat, and a 1/4 starchy flour typically like a tapioca or
potato starch
ingredients CAULIFLOWER
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold
potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
potato (peeled, cut into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons
rice flour 1
cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1
cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
I've been playing around with sweet
potato brownie recipes on and off for quite a while, and so far this recipe which has half a
cup of rice syrup is the closest I've come to a brownie that tastes amazing AND is acceptable on the low fructose scale.
2 1/2
cups rice flour (white, brown, or a mixture
of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2
cup dry buttermilk powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
Gluten free all - purpose flour blend: 3
cups of brown
rice flour 3
cups of sorghum flour 1.5
potato starch, not flour 1.5
cup of arrowroot powder Blend together and store in an airtight container or large ziploc baggie.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown
rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet
potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 4 - pound chicken 4 slices
of bread with the crusts trimmed 1/2
cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin
of evaporated milk 6 yellow
potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked
rice
5 — 6 large leaves
of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet
potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4
cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1
cup cooked chickpeas 1 1/2
cups cooked black
rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)
Can you tell me how many
cups you used
of the
rice flour,
potato starch.
At dinner, try 2 to 3 ounces
of cooked meat, 1/2
cup of vegetables and 1/2
cup of pasta,
rice or
potatoes.
DAILY DIET PLAN Breakfast: 1/4
cup oats, 35g blueberries, 40g banana, 1/2
cup cottage cheese and two tbsp LSA (a combination
of linseed, sunflower seed and almond) Snack: 150g fruit and 1/2
cup cottage cheese Lunch: 125g dry - roasted chicken breast sprinkled with Italian herbs and cayenne pepper, salad or steamed vegetables and 1/2
cup rice or 120g sweet
potato or an apple.
«I aim for two
cups of veggies, a half
cup of cooked pulses (beans, lentils, chickpeas), or a half
cup of wild salmon salad, and a half
cup of cooked starch (sweet
potato, quinoa, brown
rice, purple
potato).»
The biggest limit with any carb - containing food will be your portion size, and by that we mean smaller portions: 1/4
of a
cup of cooked brown
rice or sweet
potato contains around 12.5 grams
of carbohydrates.
• 1 bread roll with cheese / meat filling + large banana • 300g fruit salad with 200g flavoured yoghurt • 300g creamed
rice • 250 - 300 ml milk shake or fruit smoothie • 600 ml low fat flavoured milk • 1 large bowl (2
cups) breakfast cereal with milk • 2 small cereal bars + 200g flavoured yoghurt • 220g baked beans on 2 slices
of toast • 2 crumpets with thick spread peanut butter + 250 ml glass
of milk • 300g (large) baked
potato + cottage cheese filling + glass
of milk
Brown
rice has a higher carbohydrate content than
potatoes, with a total
of 46 grams per
cup cooked.
As far as what we eat is a wide range
of vegetables (not including white
potatoes), a wide range
of whole fruits, 90 cc mix
of no salt tree nuts, (that's my approximation
of Dr. Weber's handful
of nuts), wide variety
of beans and legumes usually about 1/4
cup dry, whole grains example brown
rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon
of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond milk.
So, you are really telling me that I can eat 1
cup of starch (brown
rice, quinoa, sweet
potatoes) and beans together and I won't gain weight even if that's a hell
of a lot
of carbohydrates.
my average diet (I am a high school student so I have to eat a lot before school and after school otherwise I am starving)-- morning: 200 grams
of sweet
potatoes, chicken breast or
cup of brown
rice + vegetable (kale, brocolli, spinach) + chicken breast + 1 or 2 fruits (Kiwi, pear, strawberries, banana, raspberries etc)
1
cup oatmeal Post-Workout Breakfast: 12oz sweet
potato, 10 egg white omelet with a
cup of red peppers Lunch (First): 2
cups white
rice, 8 oz chicken breast,
cup of broccoli Lunch (Second): 2
cups white
rice, 8 oz chicken breast,
cup of broccoli Dinner: 8 oz steak, 12oz
potato, spinach salad Pre-bedtime: 2 scoops Naked Casein Protein, 5g creatine
For example, one meal would be a slice
of grilled chicken, a
cup of brown
rice, and vegetables, such as sweet
potato, on the side.
4 large red
potatoes, scrubbed 1/2
cup thinly sliced red onion 1 red or yellow bell pepper, seeded and sliced 1/4
cup finely chopped fresh parsley 1/4
cup cider vinegar 2 tablespoons seasoned
rice vinegar juice
of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper
The Paleo diet is high in plants... as I pointed out before, when vegetables are fibrous, you can fit mountains
of them into the same net carbohydrate range as a piece
of bread, a
cup of rice or a
potato.
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small sweet
potatoes, 200 g
of chicken breast, 1 / 4 lb grassfed beef patty, 1
cup basmati
rice, 2 T almond butter, 2 slices turkey breast and 2
cups of mixed veggies (green beans, carrots and brussel sprouts).
1 can
of garbanzo beans 1 can
of black beans 1 medium size sweet
potato, large if you're really hungry 2
cups of asparagus chopped Vinaigrette 1 tbsp coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp
of rice wine vinegar 1 tbsp
of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder
I baked these yesterday using Authentic Foods Classical Flour Blend (Brown
rice flour,
potato starch, tapioca flour) subbing for the 1 1/4
cup of brown
rice flour,
potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead
of regular milk and they came out wonderfully.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed
potatoes and a veggie
By month's end the goal is to eat three to four 80 - calorie portions
of whole grains daily — 1/2
cup serving
of rice, 1/2 small baked
potato, 1/2
cup cooked pasta.
That's 1 and 1/2 large baked
potatoes, or 2
cups of cooked
rice.
1
cup of brown
rice, or medium sized baked
potato, or sweet
potato 1 - 2
cups of green beans, broccoli or any other desired vegetable 3 - 4 ounces
of chicken, turkey, or lean fish Supplements: Vitamin C (1000 mg)
1-1/2
cup of brown
rice or medium sized baked
potato, or sweet
potato 2
cups of green beans, broccoli or any other desired vegetable 6 - 8 oz
of chicken, turkey, or lean fish Supplements: Vitamin C (1000 mg)