Gluten Free Polenta Quinoa Sticks Recipes

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GLUTEN-FREE QUINOA NOODLES



Gluten-Free Quinoa Noodles image

I made this one up myself when I was really wanting chicken and noodles. It's based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor.

Provided by kitchenwitch

Categories     100+ Everyday Cooking Recipes

Time 1h7m

Yield 4

Number Of Ingredients 12

1 cup quinoa flour
1 cup rice flour
2 teaspoons xanthan gum
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon salt
2 eggs
1 egg yolk
⅓ cup water
1 teaspoon olive oil
⅓ cup rice flour, divided

Steps:

  • Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
  • Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
  • Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
  • Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
  • Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
  • Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 66.2 g, Cholesterol 144.2 mg, Fat 8.1 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 393.9 mg, Sugar 1.7 g

GLUTEN-FREE POLENTA-QUINOA STICKS



Gluten-Free Polenta-Quinoa Sticks image

Delicious little breadsticks, these are yummy eaten plain or dipped in marinara sauce. Also great topped with a bit of grated Parmesean cheese.

Provided by katii

Categories     Breads

Time 3h50m

Yield 16 sticks, 16 serving(s)

Number Of Ingredients 7

3/4 cup yellow cornmeal
1/2 cup quinoa, uncooked
4 cups water
1/2 teaspoon salt
1 dash pepper
1 teaspoon olive oil
4 yellow grape tomatoes, mashed

Steps:

  • Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
  • Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
  • Let sit, covered, for ten minutes, and then fluff up.
  • Cool 5 minutes.
  • Add olive oil and tomatoes and stir to blend well.
  • Put mixture in greased loaf pan.
  • Cool to room temperature.
  • Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
  • Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
  • Enjoy!

Nutrition Facts : Calories 44, Fat 0.8, SaturatedFat 0.1, Sodium 77.4, Carbohydrate 8.3, Fiber 0.8, Protein 1.2

CREAMY GLUTEN-FREE POLENTA



Creamy Gluten-Free Polenta image

This smooth and creamy side dish is an exellent variation to mashed potatoes or pasta. For a little extra flavour, try whisking in some grated zucchini or carrots, or even minced garlic with the cornmeal and salt.

Provided by katii

Categories     Breads

Time 15m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 5

1/2 cup water
4 -5 tablespoons pure gluten-free cornmeal
1 pinch salt
ground black pepper (to taste)
1 -2 tablespoon grated carrots or 1 -2 tablespoon minced garlic

Steps:

  • Heat water to boiling in a saucepan.
  • Gradually whisk in cornmeal and salt.
  • Reduce heat and simmer, whisking constantly until thickened (about 10 minutes).
  • Season to taste with pepper.
  • Enjoy!

Nutrition Facts : Calories 1.2, Sodium 158.2, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

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