Maninis Gluten Free Fresh Pasta is so unique, you can make your favorite hot and cold pasta dishes! Linguini-1 The following are recommendations for cooking Maninis Gluten Free pasta in hot or cold recipes:

  1. After placing the pasta in a dedicated* pot of boiling water, do not stir for the first 2 minutes.
  1. If you wish to cool the pasta, it should be done by submerging the pasta in room temperature water. Do not shock in cold or ice water; the texture will be compromised.

*In order to prevent cross contamination to highly sensitive people who are intolerant of wheat pasta, it is highly encouraged you dedicate a pot to the gluten free pasta and only cook gluten free pasta in that water.

For use in hot sauce and rebake: For holding pasta: Pasta salads:
Spaghetti Linguini Fettuccini

Boil pasta for 1 minute 45 seconds. Strain and use room temp water to cool. Do not shock in cold or ice water.

Cook for 2 minutes and 30 seconds. Strain and use room temp water to cool. Do not shock in cold or ice water. Combine with salad ingredients. Vinegar / acidic dressings can deteriorate pasta quality.
Toss cooled pasta with small amount of oil to prevent sticking.

Cook for 3 minutes using directions above. A small amount of oil in cooking water can help prevent sheets from sticking to themselves. Place hot noodles directly into lasagna pan. Lasagna can be baked right away or frozen.

Rigatoni For macaroni and cheese, cook 45 seconds. Strain and place directly into hot cheese sauce. Mac and Cheese can be baked right away or frozen.

Cook 2 minutes 45 seconds. Strain and use room temp water to cool. Do not shock in cold or ice water.

Cook 3 minutes. Strain and use room temp water to cool. Do not shock in cold or ice water. Combine with salad ingredients. Vinegar / acidic dressings can deteriorate pasta quality.

Toss cooled pasta with small amount of oil to prevent sticking.

For macaroni and cheese, blanch pasta for 15 seconds. Strain and place directly into hot cheese sauce. Mac and Cheese can be baked right away or frozen.

Cook 1 minute. Strain and use room temp water to cool. Do not shock in cold or ice water.

1 minute 30 seconds. Strain and use room temp water to cool. Do not shock in cold or ice water.
Toss cooled pasta with small amount of oil to prevent sticking. Combine with salad ingredients. Vinegar / acidic dressings can deteriorate pasta quality.

Cake 2

Chocolate Mousse Mounds Torte made with MANINIS Gluten Free Multiuso Multipurpose Mix



This can be made round by baking your cake mix in two 8 or 9 inch round cake pans, then slicing each layer in two using unflavored, unwaxed dental floss. OR, you can make it a rectangular shaped layer cake by baking the cake in a rectangular cake pan and then slicing that up into whatever sized layers you want.

Baked chocolate cake – recipe for 2 layer cake

Coconut Filling – recipe attached

Mousse Frosting – recipe attached

Chocolate Glaze – recipe attached

On a cake serving plate, layer, repeating 3 times:

1 layer of cake

Spread ~1/4 of cooled* coconut filling almost to the edge

Spread ~1/4 of the chocolate mousse to about 1 inch from the edge   

On the 4th layer of cake, optionally put more mousse (I omit this on the top, Tracey adds it), then put the rest of the coconut filling, then pour the chocolate glaze so that it runs over all of the edges.

Refrigerate until serving.  (This is very important because the mousse will melt!)


*VERY IMPORTANT: This must be cooled or it will melt the mousse and you will have a mess!!

VARIATION:  You could add the glaze in your layers too, if you want it even more chocolaty. Just make sure it is just cool enough not to melt the mousse, but not so cool that it won’t flow. So, I would probably put it on the cake, then coconut, then the mousse in layers.


Coconut Filling                                2 cups

½ cup milk (I use canned coconut milk)

½ cup sugar

9 large marshmallows

2 cups flaked sweetened coconut

½ tsp. cornstarch

Combine ½ cup milk, sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted.  Stir in coconut and cornstarch; bring to a boil.  Cook 1 minute, stirring constantly.

Wesler, C. A. (2000). The Complete Cooking Light Cookbook. Birmingham: Oxmoor House, Inc., page 115.

Chocolate Mousse Frosting                                                  About 3 ½ cups

This frosting has a light, appealing mousse-like texture.  Try it between layers of any angel cake, a moist sponge cake, or a devil’s food cake.

Whisk together in a medium heatproof, preferably stainless-steel,bowl:

2 large eggs

2 cups powdered sugar

½ cup milk, strong coffee, or water   ( I use water or almond milk)

1/8 tsp salt


Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160°F on an instant-read thermometer.

Remove from the heat and stir in:

4 ounces unsweetened chocolate, finely chopped

6 tbsp. (3/4 stick) unsalted butter, cut into small pieces

1 tsp. vanilla

Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the frosting holds a shape. Use immediately or refrigerate for up to 4 days.  Soften and beat until smooth before using.

The All New All Purpose Joy of Cooking by (Rombauer, Becker, & Becker, 1997), Page 1005.


Bittersweet Chocolate Glaze or Frosting                                      about 1 cup

A very sophisticated glaze or frosting to use on rich European chocolate or nut torts.  For an even more bittersweet effect, substitute 1 ounce unsweetened chocolate for 1 ounce of the bittersweet or semi-sweet chocolate.

In the top of a double boiler or in a microwave on medium, heat, stirring often, just until the chocolate is melted and smooth:

                6 oz. bittersweet or semi-sweet chocolate, coarsely chopped

                6 tablespoons water, freshly brewed coffee, or milk (I use almond breeze unsweetened almond milk)

                2 Tbsp. sugar (optional)

                Pinch of salt (optional)

Remove from the heat.  With a rubber spatula, stir in 2 or 3 pieces at a time:

                6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

Continue to stir (do not beat) until perfectly smooth.

Stir in:

                1 to 2 Tbsp. liqueur (optional, and I never use it)

For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 90°F.  For frosting, let stand until spreadable.  IF the frosting becomes too stiff, set the pan in a larger pan of hot water and stir gently with a rubber spatula; or remelt and cool to 90°F for use as a glaze.  This keeps for up to 3 days at room temperature or up to 3 weeks refrigerated.  Of freeze for up to 6 months.  Soften or melt before using.

The All New All Purpose Joy of Cooking by (Rombauer, Becker, & Becker, 1997), Page 1003.



A salad EVERYONE can enjoy at your summer picnics that includes our new favorite condiment!



9 ounces (one package) of MANINIS GLUTEN FREE Fresh Rigatoni

7 ounces (one tub) Jimtown Chopped Olive Spread

1 Cup Roasted Red Bell Peppers cut in 1″ strips

1/4 cup chopped parsley

2 Tbs sliced scallion

Salt and pepper to taste


Cook the rigtoni in boiling water for 2 minutes.

Drain. Toss all the ingredients together and serve.

Makes about 8 cups, or 4-6 people



by Kris Gunnars

Eggs are among the most nutritious foods on the planet.

Just imagine… a whole egg contains all the nutrients needed to turn a single cell into an entire baby chicken.

However, eggs have gotten a bad reputation because the yolks are high in cholesterol.

In fact, a single medium-sized egg contains 186 mg of cholesterol, which is 62% of the recommended daily intake.

People believed that if you ate cholesterol, that it would raise cholesterol in the blood and contribute to heart disease.

But it turns out that it isn’t that simple. The more you eat of cholesterol, the less your body produces instead.

Let me explain how that works…

How Your Body Regulates Cholesterol Levels

Cholesterol is often seen as a negative word.

When we hear it, we automatically start thinking of medication, heart attacks and early death.

But the truth is that cholesterol is a very important part of the body. It is a structural molecule that is an essential part of every single cell membrane.

It is also used to make steroid hormones like testosterone, estrogen and cortisol.

Without cholesterol, we wouldn’t even exist.

Given how incredibly important cholesterol is, the body has evolved elaborate ways to ensure that we always have enough of it available.

Because getting cholesterol from the diet isn’t always an option, the liver actually produces cholesterol.

But when we eat a lot of cholesterol rich foods, the liver starts producing less (1, 2).

So the total amount of cholesterol in the body changes only very little (if at all), it is just coming from the diet instead of from the liver (3, 4).
Bottom Line: The liver produces large amounts of cholesterol. When we eat a lot of eggs (high in cholesterol), the liver produces less instead.

What Happens When People Eat Several Whole Eggs Per Day?

For many decades, people have been advised to limit their consumption of eggs, or at least of egg yolks (the white is mostly protein and is low in cholesterol).

Common recommendations include a maximum of 2-6 yolks per week. However, there really isn’t much scientific support for these limitations (5).

Luckily, we do have a number of excellent studies that can put our minds at ease.

In these studies, people are split into two groups… one group eats several (1-3) whole eggs per day, the other group eats something else (like egg substitutes) instead. Then the researchers follow the people for a number of weeks/months.

These studies show that:

In almost all cases, HDL (the “good”) cholesterol goes up (6, 7, 8).
Total and LDL cholesterol levels usually don’t change, but sometimes they increase slightly (9, 10, 11, 12).
Eating Omega-3 enriched eggs can lower blood triglycerides, another important risk factor (13, 14).
Blood levels of carotenoid antioxidants like Lutein and Zeaxanthine increase significantly (15, 16, 17).

It appears that the response to whole egg consumption depends on the individual.

In 70% of people, it has no effect on Total or LDL cholesterol. However, in 30% of people (termed “hyper responders”), these numbers do go up slightly (18).

That being said, I don’t think this is a problem. The studies show that eggs change the LDL particles from small, dense LDL to Large LDL (19, 20).

People who have predominantly large LDL particles have a lower risk of heart disease. So even if eggs cause mild increases in Total and LDL cholesterol levels, this is not a cause for concern (21, 22, 23).

The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people who are trying to stay healthy.

Bottom Line: Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in Total or LDL cholesterol. There may be a mild increase in a benign subtype of LDL in some people.

Eggs and Heart Disease

Many studies have looked at egg consumption and the risk of heart disease.

All of these studies are so-called observational studies. In studies like these, large groups of people are followed for many years.

Then the researchers use statistical methods to figure out whether certain habits (like diet, smoking or exercise) are linked to either a decreased or increased risk of some disease.

These studies, some of which include hundreds of thousands of people, consistently show that people who eat whole eggs are no more likely to develop heart disease. Some of the studies even show a reduced risk of stroke (24, 25, 26).

However… one thing that is worth noting, is that these studies show that diabetics who eat eggs are at an increased risk of heart disease (27).

Whether the eggs are causing the increased risk in diabetics is not known. These types of studies can only show a correlation and it is possible that the diabetics who eat eggs are, on average, less health conscious than those who don’t.

This may also depend on the rest of the diet. On a low-carb diet (by far the best diet for diabetics), eggs lead to improvements in heart disease risk factors (28, 29).

Bottom Line: Many observational studies show that people who eat eggs don’t have an increased risk of heart disease, but some of the studies do show an increased risk in diabetics.

For the rest of the article please go to:


The statements in this website or any of its links are for
informational purposes only.They have not been evaluated
by the US Food and Drug Administration and are not intended
to diagnose, treat, cure or prevent any known or suspected,
disease. Any recommendations made are with the intent to
support the normal psychological and biochemical processes
of healing and good health.




1 ½ cups milk
1 cup water
2 ½ tsps. yeast
1 ½ tsp. sugar

In a saucepan, warm water and milk to approximately 100 d. Add yeast and sugar, allow to develop for 10 minutes.

3 cups Maninis Multiuso Flour Mix
1 ¼ tsp. salt

In an electric mixer, mix the flour to break up and aerate. Slowly add milk mixture, mix on medium speed for 2-3 minutes until smooth. Cover and place in a warm spot for 90 minutes. Return to mixer, mix on medium for 30 seconds.

¾ tsp. baking soda
1 tbsp. warm water

Dissolve baking soda in water. Add to mixer bowl and mix for 30 seconds on medium speed. Cover and allow dough to rest for 20 minutes.

Preheat griddle on medium heat. Use butter to grease inner surface of English muffin rings (3-4” cookie cutters or well cleaned tuna can rings would work) and place on griddle. Spoon batter to fill rings (approximately 1/3 cup) and use a wet spoon to spread and smooth the batter.

Cook for approximately 8-10 minutes. Typically, bubbles indicate that the crumpet is ready to be turned, but the thickness of this batter made it difficult to see them. Instead, look for the surface to appear dry and the bottom to turn golden brown. Flip the crumpet, remove the metal ring, and cook for an additional 8-10 minutes until golden brown. Serve immediately, or, if they survive long enough, toast them.

A bit time consuming, but couldn’t be easier or more satisfying. My English husband pronounced the flavor and texture “perfect.” This recipe yielded 12.

Recipe provided by Rebecca Berg

Maninis cupcakes

1 ¾ cup Multiuso Multipurpose Mix

1 cup Cocoa Powder

2 ½ Teaspoons Baking Powder

1 teaspoon Baking Soda

¾ cup Butter, room temperature

¾ cup Brown Sugar, packed

1 cup White Sugar

3 Whole eggs

2 Egg Yolks

2 teaspoons Vanilla Extract

1 ¼ cup Buttermilk

¼ cup Brewed Coffee

Oven Temp: 350 F Bake Time: 17 minutes


  1. Pre-heat the oven to 350 F. Scale and mix together the Multiuso Mix, cocoa powder, baking powder, baking soda. Continue scaling the rest of the ingredients separately.
  1. In a kitchen Aid using the paddle attachment or a hand mixer cream the butter with the white and brown sugar until fluffy. Then beat in the whole eggs one at a time until fully incorporated. Repeat this process with the egg yolks. Then add the vanilla extract and coffee.
  1. On low speed alternate between the buttermilk and Multiuso Mix allowing it to incorporate each time you add it to the mixer. Once it’s all in the mixer stop it and scrape down the sides then continue mixing for 1 minute.
  1. In a non-stick cupcake tin scoop the batter filling it 2/3 of the way high. Bake for 17 minutes or until you can insert a tooth pick that comes out clean. Once it’s done allow it to cool for a couple of minutes in the pan then remove the cupcakes and continue cooling on a rack.

Chef Note:

*If you do not have or want coffee measure out 1  1/2 cups of buttermilk.

*Substitute for buttermilk. You can use your choice of milk (Whole, Hemp, Coconut, etc.) Add 1  1/8 cup of milk to 1/8 cup of apple cider vinegar.

by Michelle Palin ~ My Gluten-free Kitchen

in Yeast Breads

Easy Gluten-free Dairy-free Bread in your Bread Machine

I hear from celiacs, gluten-intolerant, and wheat intolerant folks over and over how much they miss just good plain bread. Most gluten-free bread available in the stores is expensive, lacking in whole grains and fiber, needs to be kept frozen, and needs to be toasted to be edible. Most of it is just not very good. Many of us moms just want to be able to make easy, healthy lunches for our families and miss the ease of sandwiches. Today I bring you an easy to make, delicious, healthy, gluten-free, whole grain, rice-free bread that has the taste and texture of “regular” bread, and isn’t expensive! Can I get an AMEN?!

A couple of years ago, my local gluten-free store, Jake’s Gluten Free Market, started carrying this new line of flour and bread mixes called Manini’s. They started making and selling bread made from their mixes and I couldn’t believe how good it was! Unfortunately, at $7 a loaf, I knew I couldn’t afford to buy it for our family all the time. Thankfully, the staff at Jake’s was willing to share how they made it, just following the directions on the Maninis Classic Peasant Bread Mix, so that any of us customers could make it at home too. As you know, making homemade bread can be quite time-consuming. I spent the past year tweaking their recipe to get it to turn out just right in the bread machine, and according to our family’s preferences. I finally got it just perfect and am ready to share the recipe with you!

It takes me literally 10 minutes of work to make this bread in my bread machine!

Really… 10 minutes, and it costs me about $4.50 a loaf! I store this bread at room temperature in a container on my counter, and just slice as I am ready to make sandwiches. Our whole family loves this bread, and when we have gluten-eating guests, they do too! When my in-laws are visiting, they like the bread so much that I end up making a loaf every day so there is enough for everyone for toast in the morning and sandwiches at lunch. I don’t mind since it is so easy!

Two things you must buy to make this bread:

For rest of blog go to: http://mygluten-freekitchen.com/easy-gluten-free-dairy-free-bread-in-bread-machine/

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