Sliders Recipe made with Maninis Gluten Free Flour

by Monica

Every so often I just have a hankering for bread. It is not in the house as a rule, and I don’t like to eat processed flour, even though it’s gluten free, but when it’s time, it’s time.  In order to compensate for my wicked choice, I choose a high quality, nutritious filling.

You can put what ever you want into the sliders….Burgers, cheese and salad, hummus, sliced turkey, chicken salad, egg salad, the list is endless.  What do you put in your sliders?…Please leave a comment and let me know.

1 Cups Maninis Gluten Free Papa’s Pane Rustic Multigrain Bread Mix
1 Cup Oats – Gluten free
7/8 Cups Warm Water
2 tsp Active Dry Yeast
3 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
2 Large eggs
Freshly Ground Salt and Black Pepper

Add yeast to warm water in a bowl and let sit for 30 mins until activated.
Mix eggs, oil, vinegar and seasoning together.
Put flour into a mixer and add in the yeast mixture and alternate with the egg/oil mixture. If you don’t have a mixer, use a wooden spoon and elbow grease.
Place parchment paper onto a baking tray and spoon a dollops of dough onto the tray.
Let rise in a warm location for one hour.
Bake at 350F until brown, about 35 minutes.

Filling

Sliced Tomato
Sliced Onion
Sliced Cucumber
Sliced Dill Pickle
Aioli
Grated Parmesan Cheese

About Monica
I am Monica, born in England and now living in beautiful, sunny San Diego, California. My recipes are to share my ideas for an organic and healthy life and I want to help people find a healthier, more natural way to live.

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Gluten Free Roasted Zucchini and Brussels Sprouts Pasta

Roasted brussels sprouts (Photo credit: Wikipedia)

Created by: Amie Valpone, HHC, AADP, author of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal Chef, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Gluten-Free, Vegetarian, Vegan, Dairy-Free

Serves 4

Ingredients

• 3 lbs. zucchini, cut into 1/2-inch pieces
• 2  lbs. Brussels sprouts, cut in half
• 4 garlic cloves, thinly sliced
• 1/3 cup olive oil
• ½ tsp. sea salt
• ½ tsp. black pepper
• 1  (9 oz. container) Maninis Gluten Free Roasted Garlic Fettuccini
• 1/4 cup fresh oregano, finely chopped
• 1 cup pistachios, finely chopped
• 1 tsp. lemon juice
• 1/3 cup Parmesan cheese

Directions

1. Heat oven to 450 degrees F.
2. On a baking sheet, toss zucchini, Brussels sprouts, and garlic with olive oil; season with salt and pepper. Roast until golden brown; approximately 30 minutes.
3. In large pot, cook pasta according to package. Drain pasta and return pasta to pot.
4. Add roasted vegetables to pasta; mix well to combine.  Add remaining ingredients; gently toss to combine. Serve with additional Parmesan.

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Gluten-Free, Corn-Free, Rice-Free Flour Tortilla Recipe

 

Ingredients:

2 cups Maninis Gluten Free Multipurpose Mix
1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons oil, preferably extra-light tasting olive oil
3/ 4 cup warm water

Directions:

Mix together the Multiuso Multipurpose Mix, baking powder, salt, and oil.
Slowly add the warm water.
Stir until a loose, sticky ball is formed.
Knead for 2 minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate not touching and cover with a damp cloth or plastic wrap for 10 minutes. It’s important to let the dough rest, otherwise it will become elastic and won’t roll out into a proper thickness and shape.

After the dough has rested again, one at a time place a dough ball on a surface floured with additional mix, pat it into a 4-inch circle, and then roll with a rolling pin from the center outward until it’s thin and about 8 inches in diameter. If you make pie crusts, this will come to you easily. Don’t over-work the dough, or it will become stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortillas about 30 seconds on each side. It should start to puff up a bit when done.

Keep cooked tortillas covered, wrapped in a napkin until ready to eat. Makes 8 tortillas

Can be reheated in a dry iron skillet, over your gas-burner flame or wrapped in foil in the oven.

While you probably won’t have leftovers, you could store them in the fridge, tightly wrapped in foil or plastic for a day or so.

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Gluten Free Pizza Dough Recipe Makes New York-Style Pizza Crust

Gluten Free Pizza Dough Recipes – Three Ways to Make

Makes Enough for 6 Medium Pizzas

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