Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).
Combine all ingredients in crock pot or large pot.
Cook on low-medium for 2-3 hours. (Can leave in crock pot unattended on low for 6-8 hours).
Remove bay leaves.
Serve on bed of spaghetti topped with cheddar cheese. Optional toppings: beans, onions.
eat into bottom of the crock pot. Add jar of molasses, then
he potato in a large pot of lightly salted water. Cook
ash the meat. Place in Crock Pot. Cut the onion in quarters
spray your crock-pot with cooking spray and turn
n the bottom of the crock pot.
Add herbs,garlic, salt
In a large pot, melt 2 tablespoons of the
Heat oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
Combine gluten free pancake mix, onions, celery, coconut, gluten free crackers, lobster meat, seafood seasoning, baking powder, salt, and ground black pepper in a bowl.
Combine eggs, evaporated milk, and butter in a separate bowl.
Stir egg mixture into dry mixture to form a batter.
Drop batter by rounded tablespoons into hot oil and fry until golden brown, about 3 minutes.
Remove and drain fritters on a rack.
nion mixture.
place in crock pot while cooking the other half
(I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better
our the beans in the crock pot with the water, the bay
cardamom pods covered in a pot until boiling.
Drop in
In a large soup pot, bring the chicken stock to a simmer.
Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes.
Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla(R) Gluten Free Elbows. Cook for half the recommended time on the box.
Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.
AKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are
ish.
Bring a large pot of lightly salted water to
Bring a large pot of water to boil and
f your gluten free orecchiette are ready, bring a large pot of water
bsp sugar, 3.5 oz gluten-free flour, and a pinch of
n rice flour or other gluten free flour and set aside.