July 15th, 2011Basics, Keep It Simple, RecipesMelinda 2 Comments

Making gluten free dinner last night, I realized that over the years I have implemented several gluten free penny pinchers.  We all know that Gluten Free products can be costly, so making the best use of those products is essential.  We pay a nice price for a good slice of gluten free bread.  I want to enjoy it toasted in a hot skillet with butter and topped with hot turkey, cheese and avocado.  I do not want to loose that “inside” something, like a meatloaf.

Last night we had Salmon Cakes.  Rather than using gluten free Breadcrumbs, I have made mine for years with a baked potato mixed in.  I not only save the $$ on the gluten free breadcrumbs, I can use 1 less egg, (needs less moisture) and still have great cakes.  The uncooked patties will be a little softer, but will cook up fine.  I do dredge them in a little all purpose gluten free mix and/or crumbs before frying. (only about 2-3 tablespoons)

This works for any fish or crab cakes, even meatloaf, you just have to play with it a bit.

There are other gluten free fillers, binders and coatings out there that are not necessarily marketed to us in the gluten free isles.

Plain ole cooked rice (better if its been in the fridge and a little dry) give it a spin in the food processor and add it as a binder/filler.

Beans – drained) give them a spin in the food processor and add it as a binder/filler.  This will even stretch your $$ on hamburgers.

Cream of Rice Cereal – my fave for meatloaf.

Instant Potato Flakes – (I get the natural ones without any flavor and NO sulphites) great for gluten free meatballs

GF Cereals – Getting much easier to find and nicely priced – crushed or ground for fillers or crumbs or coatings

Potato and Corn Chips – crushed or ground for fillers or crumbs or coatings

So experiment with what you have on hand and if you are thinking of throwing out the 3 day old dry rice or stale chips, or stale gluten free bread.. ..dont.  Throw them in the freezer and use them up in your next meatball dish, meatloaf, or fish cakes.

'2 Responses to “Gluten Free Penny Pincher”'
  1. Lynn Everett says:

    Wow, what great ideas. I run a support group for celiac and gluten sensitive people. I will definitely be printing this off for each one of my people for the next meeting. I am really loving this site. Keep up the good work. Can’t wait to dig in to some of your recipes. Thanks again.

    • Discover Gluten Freedom says:

      Thanks, Lynn. I’ve been doing “this” a long time, and I am happy to share! I’m putting recipes out almost daily.

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