Budget Recipe Exchange

[Caryn]

I feel compelled to start this thread because I hear from many people that cost is a major inhibitor for starting and maintaining a gluten-free diet.

This section is for recipes that don't require special ingredients from allergy food providers or health food stores. Viewers should be able to purchase all ingredients from their regular grocery store and enjoy eating gluten-free without killing their budget.

I would love it if everyone posted one 'tried and true' recipe in their repertoire. My goal is to get at least 7 lunches and 7 dinners up here that anyone can do for a first 'trial week' of GFCF and in my case the recipes will also be corn-free-- and if Terri has a few starch-free!

I will start with one I am preparing today!

ps-- If you can take a pic with your camera I can upload it in a special section for gluten-free on a budget and link it from the blog.... Just a thought. I always love to see the results!

Update: On April 18 I began reorganizing the board. Budget recipes will now be cross-posted in allergy specific boards as well for your convenience.

[GFBaker]

Hmm.  Well the easiest way to cook with "regular ingredients" is just to cook!  You know, simple foods, prepared in a straight forward way -- just cook the meat, don't bread it.  Cook some rice, fish and a vegetable, and you're done!

Here's one of my simpler recipes:

Nutty Fish

Any white fish, fresh or frozen
almond meal (ground almonds)
olive oil
Trader Joe's Bruschetta Sauce, one or two jars
1 medium onion

Coat the fish on both sides with the almond meal, cook in olive oil.  Saute the onions until transparent, at the end, add the jars of sauce.

Serve with rice and a veggie or salad.

Super easy, though not a super budget recipe.  But, relatively no special ingredients!

If you can't have nuts, use Quinoa flour.

Elaine

[Irish Daveyboy]

Hi Caryn,
Only just found your forum, so I just have to post something.
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Hope this is the sort of thing you want.
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GF DF Banana Bread
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INGREDIENTS:

Dry Ingredients:

100g of rice flour  
50g of corn flour
40g of tapioca flour
35g of ground almonds/meal
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2 tsp of GF baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon
¼ tsp of ground mixed spice
½ tsp of salt
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80g of chopped walnuts
60g of sultanas (Golden Californian Raisins)  
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Wet Ingredients:
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1 tsp of vanilla essence
4 Tbls of vegetable oil
150g of Demerara sugar
2 large eggs
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3 ripe bananas (puree'd in a blender)
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METHOD:
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Pre-heat the oven to 350F/GasMark 4
Grease a 2lb loaf tin
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Beat the sugar and oil together in a large bowl, using a handheld electric mixer,
Add the eggs and vanilla essence and beat well. Set aside
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In a medium bowl combine the flours, xanthan, salt, baking powder, cinnamon and mixed spice.
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Add the flour mixture to the egg mix alternating with the puree'd banana.
Mix using the handheld electric mixer, when fully mixed, scatter the sultanas and chopped walnuts and stir in using a wooden spoon.
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Transfer the mixture to the greased loaf tin and smooth out using a spatula dipped in cold water.
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Bake in the centre of the oven for 60 – 75 mins or until a knife inserted in the centre
comes out clean.

Allow to cool in the tin on a rack for 10 mins before turning out and cooling completely.
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Slice when completely cooled.
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This bread will freeze.
Slice before freezing, wrap a few slices at a time in cling film/saran wrap and place in a Ziploc bag.
Defrost as needed.
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