Gluten Free Ingredients Make Safe and Easy Dips, Dressings, Sauces and Tacos.
Making your own dips and salad dressings is easy. It also has the advantage of having only the safe gluten free ingredients you want to have in it. Below are some easy recipes you can make at home.
Gluten Free Ranch Dip
1 tsp dried parsley flakes
1/2 tsp black pepper
Dash of salt for dip, 1/4 tsp for salad dressing, adjust to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp gound thyme
Stir until well mixed. I usually set up 6 or more sandwhich bags, put the amount of all spices in each bag, and label as Ranch Mix with the date and mayo & milk amount to use. It saves time.
Then add:
1 cup mayonnaise
Blend spices in well.
Then take 1/4 cup buttermilk or (milk substitute and add 1/4 tsp lemon juice.) Add to the mayonnaise 1 tablespoon at a time until you get the consistency you want. For Salad dressing use the 1/4 cup. Chill for at least 2 hours before using.
Making your own dips and salad dressings is easy. It also has the advantage of having only the safe gluten free ingredients you want to have in it. Below are some easy recipes you can make at home.
Gluten Free Honey Mustard Dip
2/3 cup mayonnaise
1 Tablespoon mustard
1 teaspoon honey
Mix well. For salad dressing thin with 2-4 tablespoons milk or milk substitute.
Cocktail Sauce
1/2 cup ketchup
2 tsp prepared grated horseradish or more to taste
Combine and blend well. You can add more horseradish if you want it spicier.
Horseradish Sauce
1/2 cup mayonnaise
1 teaspoon sugar
Stir until well mixed.
Add 2 teaspoons prepared horseradish or more to taste and stir to blend well. (Morehouse is gluten free.)
Taco Meat Seasoning
2 Tablespoons Corn Flour
6 tsp Chili Powder
3 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sugar
1/2 tsp beef boullion
2 tsp dry minced onions (optional)
When I make this I take 6 or more sandwhich bags. I label them Taco Seasoning and date them. Then I line up the gluten free spices and put the amount of each spice into all of the bags. Once all the spices are in, I shake the bags individually to make sure all the spices are blended evenly. I then put them all in one larger bag and keep it in the cupboard for use when needed. To make the taco meat, I brown about 1 1/2 pounds of ground beef. I drain the grease, and then sprinkle the seasoning on the meat, stirring meat around to coat evenly. I add one cup of water and simmer the mixture for 20 minutes, or until the moisture has been cooked off. Freeze leftover meat for taco salads. (Good lunch).
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