Sharing New Gluten Free Recipes

Turkey Meatloaf

Meat layer:
1 ½ lbs. ground turkey
½ cup finely chopped onion
½ cup finely chopped celery
1 garlic clove, finely chopped
2 Tablespoons finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon curry powder
1 teaspoon gluten free soy sauce
3 eggs lightly beaten
1 cup breadcrumbs made from leftover GFCF
Astoria Mills Light Brown Bread Mix #6

Topping
1 small tin tomato paste blended with
1 tablespoon fruity olive oil
dash salt and pepper each
4 tablespoons brown sugar

Method: Blend all ingredients together in the meat layer and place in a loaf pan. Spread topping over the meat layer and place in a pre-heated 325 F oven for about an hour until turkey is fully cooked. Remove from oven slice and serve with a side plate of salad and vegetables.

Easy Thin Crust Gluten-Free Pumpkin Pie

Crust- Crumble together the following and dust evenly on buttered pie plate.
7 tablespoons Astoria Mills All Purpose Mix #1
1 tablespoon butter
2 tablespoons brown sugar

Filling: Beat eggs and add other ingredients and blend.
3 eggs
2 cups pure pumpkin Puree
¾ cup granulated sugar
1/4 tsp salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk

Add pumpkin filling on top of thin crust and bake pie for about 35 minutes at 350F. Cool and serve with a dollop of whipped cream sprinkled with cinnamon.

Green Bean Casserole -Gluten Free

Saute 2 chopped onions in 5 strips of chopped bacon (or olive oil)until brown
Add 1 lb green beans
1/4 teaspoon salt and pepper each
1 teaspoon gluten free soy sauce

Place in a casserole dish and pour this mixture on top:

1/4 cup parmesan cheese
1/2 cup milk blended with
2 tablespoons corn starch

Place a layer of sauteed onion slices cut in rings on top

Place in 350 F oven and bake for 25 minutes. Serve hot.

The Five Minute Lunch

With a few leftovers you have a hot lunch or snack in less than five minutes!

In a bowl blend the following:
1 raw egg
1 tablespoon mayonnaise
¼ teaspoon baking powder
2 tablespoons Astoria Mills All Purpose Flour Mix #1
dash salt and pepper each
¼ cup diced cooked chicken
½ cup cooked mixed vegetables ( mixture of corn, peas, carrots etc.)
¼ cup diced mozzarella cheese ( optional)
Stir into a batter. Add a tablespoon of milk or water if batter is too thick.

Drop by the spoonful into a medium heat non-stick fry pan or into a little hot oil in a skillet making a 2 or three patties. Fry on one side until golden, flip and finish cooking on reverse side. Enjoy! A really great lunch for kids of all ages, quick and easy. Good served with a cheesy dip too.

Astoria Mills new Enriched Gluten Free Baking Mixes www.astoriamills.ca

Gluten Free Taste Test at Celiac Support Group meeting

Last night I attended a Celiac Support Group Meeting, just thought I would drop in with some of our new Astoria Mills GFCF pizza mix for people to try, along with a few mini tea sandwiches. I don’t like to attend a meeting and not bring a few goodies at least!

Little did I know that Catherine of Frugal Freebies would also be attending for the first time. She did not say anything at the meeting to me, but surprised me this morning with an email saying she had written about me in her blog! What a great article and I’m so glad Catherine tasted and liked!

I brought a GFCF Asparagus & Basil pizza made using the new, Astoria Mills Italian Breads & Pizza Mix #5 as well as miniature broccoli and cream cheese sandwiches on one of Trina's on my Victorian Tea Bread, a light fluffy sandwich bread made using Astoria Mills Fine Flour Mix #3.

Thank goodness I brought the pizza, minus cheese, as one lady there cannot have any dairy.

People there had lots of questions and I was glad to answer them. They love that the mixes are good everyday foods, with only a little sugar in the breads to feed the yeast, no sugar in the others and less salt.

They were also thrilled to hear about the enrichment formula included in the mixes as so many are having a hard time assimilating and getting enough of the nutrients they need in their diets.

Kyle Paterson of Astoria Mills also attended with me and talked about how easy it is to use the mixes. Not being an experienced cook himself he wondered about having a system of mixes at first, but after seeing the cookbook, just loves the idea that people can make all their favorites with only a few mixes. Three enriched flour mixes and two enriched bread and pizza mixes. He also liked that I included support recipes, like the sandwich fillings, not just the bread recipes.

Everyone loved the pizza and the sandwiches. The recipes are in my latest book which Astoria Mills is including free with the purchase of mixes.

Catherine of Frugal Freebies and Born to Love tells about the event so well, go have a look at Catherine's Frugal Freebies Blog and read what she says.

Thank you Catherine!

Gluten Free Turkey Stuffing Recipe

Granddad’s Turkey Stuffing – The Real Deal …just made gluten free

Step 1. Make a dozen buns using 1 700 gram package of Astoria Mills Italian Bread & Pizza Mix #5. An easy mix recipe with added nutrition. Great buns or pizza. Enjoy some of the fresh rolls then save about 6 or 7 rolls – they can be 2 to 4 days old. Tear the rolls apart or cut up in small pieces.

2. Clean about a dozen mushrooms, slice and sauté in a little butter for about 10 minutes until browned. Add 1 Gluten Free sausage chopped with casing removed. Sauté a little longer. If no GF sausage is available, use a little ground beef or pork. You can also omit the meat here if you prefer.

3. Mix the following together with the above:
2 chopped onions
2 peeled and chopped apples
2 stalks celery, chopped
½ cup finely chopped fresh parsley
a little chopped fresh sage, or 1 teaspoon dried sage
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
¼ teaspoon thyme
3 raw eggs beaten slightly
1 tablespoon GF Soy Sauce ( Optional)
Cooked giblets from the turkey (optional)
Mix together and place in turkey, sew up with butcher’s thread or use turkey pins.

Well here it is! I know you have all been waiting for our big announcement. We finally did it! happy to announce that the New Astoria Mills Enriched Gluten Free Mixes are now available for sale. There have been so many details to get worked out.

Hope you will enjoy browsing throught the website at www.astoriamills.ca and seeing more new photographs taken at my kitchen window just before anyone was allowed to taste, J . Lots of fun and I hope to do some video demos in the next few weeks to show how the mixes work.

Someone asked me if you could make Monkey Bread with any of our gluten free mixes and I said of course! In fact with only a few basic mixes you can make all the foods you love again, and because the mixes are enriched, even a piece of pie is more nutritious!

Here is the recipe for Monkey Bread

Pull Apart Monkey Bread – Made Gluten Free

1. Wet Ingredients:  Beat in bowl of an electric mixer or by hand,

3eggs (or substitute)

4 tablespoons vegetable oil

Add 1 ½ cups lukewarm milk –(about 75 degrees)



2. Dry Ingredients:  Blend the following together in a separate bowl

4 cups – or entire 700g pkg. Italian Breads & Pizza Mix #5

1/3 cup sugar

Now quickly mix the dry ingredients with the wet ingredients together by hand. Or if you have a powerful dough hook, that will work too.

Mix about 2 minutes until well blended. Let dough rest at room temperature for 2 hours, or overnight in the refrigerator.

3. Knead dough using a little Astoria Mills Pastry Flour Mix #2

adding enough to be able to shape the dough into 1 1/2" to 2" diameter balls. Let balls rise for about 15 minutes ( if dough was refrigerated, bring to room temperature)

4. Melt 1/2 cup butter and allow to cool slightly, add

1 tablespoon sugar (optional)

5. Dip the dough balls into the slightly cooled, melted butter, placing each ball of dough into a buttered Bundt pan, tube, or monkey bread pan forming layers of little dough balls until ¾ of the pan is full.

6. Let the dough rise for another 15 to 20 minutes and bake in a pre-heated 350 F oven for 45-60 minutes. Cool 5 minutes, run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto platter.

Let bread cool for a least a half hour, the bread may be served either sliced or pulled apart.

All the best,

Trina