Not exact matches
I used my homemade
fresh gluten
free bread crumbs, but you can use some crushed gluten
free cereal if need be.
But I always take the odds and ends of whatever gluten
free bread I have lying around and make some
fresh bread crumbs.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat -
free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat -
free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated
fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat
bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Modified bean starch has been developed that can improve the textual acceptability of
fresh gluten -
free bread, in addition to reducing
crumb hardness and enhancing elasticity.
ground beef 1 egg 1/4 cup
bread crumbs (or gluten
free brown rice
bread crumbs) 1 Tbsp molasses 2 cloves garlic, minced 1 tsp minced
fresh ginger 2 tsp
fresh oregano 1 tsp salt 1/4 tsp black pepper
The Lamb Meatballs are simplified by only having a few ingredients like
fresh spinach and parsley and leaving out
bread crumbs to keep it blissfully gluten
free!
1/2 cup
fresh bread crumbs (I make
crumbs from Ezekiel
bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil -
free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped