I need dairy free/pasta,bread,rice,flour free recipes?

I would go totally vegetarian but my husband enjoys eating meat. Unfortunately he is diabetic and so we need some good recipes that he will enjoy. No fish. I would also like to find a good bread recipe that requires little or no white flour.


Thanks!I need dairy free/pasta,bread,rice,flour free recipes?
Since you asked for a recipe that requires little or no white flour, I was wondering if you knew that 40% of diabetics have celiac disease, making them intolerant to gluten (i.e., white flour).





I have an easy bread recipe that is high-protein and uses no white flour:





http://www.elanaspantry.com/2008/01/02/s…





Here is a recipe for rosemary apple chicken:





http://www.elanaspantry.com/2007/11/04/r…





Both of these recipes are dairy and flour free.





Here is also a muffin recipe that I wrote in case you are looking for something sweet, but ok for a diabetic:





2 1/2 cups almond flour


1/2 teaspoon salt


1 teaspoon baking soda


1 cup dried cranberries


1/2 cup grapeseed oil


1/2 cup agave


3 eggs


1 teaspoon lemon zest





1. Combine almond flour, salt, baking soda and cranberries in a large bowl


2. Combine oil, agave eggs and lemon zest in a smaller bowl


3. Stir wet ingredients into dry


4. Place in lined muffin tins and bake at 350 for 25-30 minutes


5. Cool and serve





I hope this helps with your search for healthy recipes.I need dairy free/pasta,bread,rice,flour free recipes?
i eat fish is a gd things for meat i can't stand meat make me wishing to be sicks always


also am diabetic with tolerance to meat
Check your local library for cookbooks





Dairy free, check on line with the Diabetic Associations





http://allrecipes.com/Recipes/Healthy-Li…





http://www.recipezaar.com/recipes/lactos…
I found many recipes that will really help you on a web site I use all the time. And there is a community board where you can ask this same question and the people on the site will help you they are really friendly. the web site is


www.allrecipes.com


and you can sign on and start searching for recipes on there they have a little bit of everything you could want! I hope this helps let me know
all bread needs white flour to have a good structure. Putting your husband on a vegan or vegitarian diet is not healthy for him at all! I'm a Type 1 for 26 years and that is to many carbs to handle a diabetic needs lots of protein as well as a few carbs to stay healthy ask his MD before changing his diet. You could unwillingly on unknowlingly do him great harm.Here is my sourdough recipe I use with a 2 part white flour to 1 part whole wheat flour combination for the best results.





BAKING WITH A SOURDOUGH STARTER


All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.


To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.


A Basic Sourdough French Bread


Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.


This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..


Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.


SPONGE - PHASE


Sponge Ingredients:


1/4 cup (2 oz) fully activated starter


1/2 cup (4 oz) water


1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)


Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).

















SPONGE - PHASE 2


Sponge Ingredients:


All of the sponge from above (8 - 10 oz)


1 cup (8 oz) water


1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)


Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).


You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.


MIX AND KNEAD YOUR DOUGH


Bread Dough Ingredients:


1 3/4 cups of fully activated starter-sponge from above


2 cups bread flour


3/4 tsp salt


Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.


RISE


Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.


SHAPE


Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.





RISE AND BAKE


Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.


Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).


Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.


COOL AND CUT


Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.


ENJOY!


Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!








Dave’s Sourdough Beer Bread





1 cup whole wheat flour


2 cups all purpose flour


1 cup sourdough starter, room temperature


3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®


1 tsp. baking powder


½ tsp. baking soda


½ tsp. kosher salt


1 cup warm beer, the darker the more flavor


½ cup butter, melted


1 tsp. granulated garlic, optional





Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.


Serves 6 to 8
You can find really good recipes in this website: www.fatfreevegan.com.


They do have bread recipes that requires only whole flour.


I already tried the ';pitta'; and ';chapata'; recipes, and it's just excellent! And fat free vegan! Very good for you and for your husband.


Good luck!