Gluten-Free Mustard List

In this video we’re making delicious quinoa crab cakes that don’t actually use any crab! That’s right, these are VEGAN crab cakes and they taste amazing. They’re gluten-free, healthy and also easy to make. They’re a great quick dinner idea and also definitely serve a crowd!
★ 4-WEEK MEAL PLAN: http://smplyq.co/fall ★.
✧ QUINOA CRAB CAKES ✧.
https://www.simplyquinoa.com/quinoa-crab-cakes/.
✧ FREE MEAL PREP GUIDE ✧.
www.simplyquinoa.com/.
PRODUCTS MENTIONED:
Food processor: https://amzn.to/37Aam1g.
Chickpeas: https://amzn.to/2uACfYl.
Heart of palm: https://amzn.to/2tXdVQu.
Artichoke Hearts: https://amzn.to/2tWKvSv.
White quinoa: https://amzn.to/2RgatIj.
Quinoa flakes: https://amzn.to/38Mka8t.
Hot sauce: https://amzn.to/38Mixri.
Coconut yogurt: https://coyo.com/us/product/yogurt-us/.
use code SIMPLYQUINOA and save:
25% OFF YOUR 1ST BOX: www.daily-harvest.com.
15% OFF MATCHA POWDER: www.simplyquinoa.com/matcha15.
20% OFF VEGAN PROTEIN BARS: www.squareorganics.com.
15% OFF ADAPTOGEN POWDERS: www.rootandbones.com.
OTHER PLACES YOU CAN FIND ME:
WEBSITE.
http://www.simplyquinoa.com.
FACEBOOK.
http://facebook.com/simplyquinoa.
PINTEREST.
http://pinterest.com/simplyquinoa/.
INSTAGRAM.
@simplyquinoa.
MUSIC: www.epidemicsound.co.
Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!

UPDATE: most people are saying cashews ARE paleo, so… I was right..
Hi guys!! Today I’m sharing a THE BEST restaurant style onion rings!! They are so tasty and such a yummy snack! They’re low carb and gluten free, plus have a really delicious spicy cashew aioli that I could probably be happy eating all day, every day. Don’t forget to hit that thumbs up if you like this video and subscribe for new videos every Tuesday and Friday! Love you guys!! xo.
Full recipe here: http://thetoastedpinenut.com/best-restaurant-style-onion-rings/.
LET’S BE FRIENDS!!
Blog: http://thetoastedpinenut.com.
Instagram: http://instagram.com/thetoastedpinenut.
Facebook: http://facebook.com/thetoastedpinenut.
Pinterest: http://pinterest.com/toastedpinenut.
Twitter: http://twitter.com/toastedpinenut.
PRODUCTS I USED:
raw cashews: http://amzn.to/2q0eQf1.
chipotle chili powder: http://amzn.to/2oFiTIQ.
sea salt: http://amzn.to/2oGj3Ax.
unsweetened original almond milk: http://amzn.to/2oFhJgv.
cashew flour: http://amzn.to/2oGrHyQ.
arrowroot flour: http://amzn.to/2oFtK5t.
dry mustard: http://amzn.to/2oGoDTG.
paprika: http://amzn.to/2oFsjnE.
(affiliate links thank you!!)

Watch the next video: http://www.youtube.com/watch?v=XYQRkhWThyg Part 3: Hidden Sources of Gluten in Coffee and Tea.
Watch the rest of this Living Gluten Free talk: http://www.youtube.com/playlist?list=PL658AE76ADE467084.
For more information about Barbara Allan and Conquering Arthritis: http://www.ConqueringArthritis.com/.
Buy Conquering Arthritis on Amazon.com: http://conqueringarthritis.com/book

RECIPE.
1/3 cup yellow, light brown mustard seeds.
1/4 cup dark brown mustard seeds.
1/3 cup water (the colder the water is, the spicier your mustard will be).
3 Tbsp. bee-free honee (or agave).
2 tsp. salt.
3 Tbsp. vinegar.
To a mortar, add half of the yellow and brown mustard seeds. Use a pestle to grind most of these seeds (you could also use a spice or coffee grinder). Transfer to a bowl, and add the rest of the whole mustard seeds, water, bee-free honee, and salt. Give everything a stir and then let it soak for about 10 minutes. Add vinegar, stir and transfer to an air-tight container. Refrigerate for about 2 days before using. The mustard should keep in the fridge for at least 6 months. Makes about 1 cup..
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram: http://instagram.com/somethingvegan.
Email: [email protected]
#somethingvegan #vegan

Gluten Free Dijon.
2 tbsp whole black mustard seeds.
1/4 cup of ground yellow mustard seeds.
1/4 cup of water.
4 tsp apple cider vinegar.
3/4 tsp salt.
1/2 tsp tumeric (optional).
Lightly grind the black mustard seeds and combine all ingredients together. Stir to combine. Cover bowl loosely and stir every day for up to 3 days. Store in refrigerator in an airtight container after 3 days for up to 3 months..
Substitutions: Use white wine instead of water..
Or cold beer and a tsp of honey..
Use tarragon vinegar or another flavoured vinegar to change up the taste..
As an added option:
Add 2 tbsp of honey to make a.
honey mustard recipe..
For more recipes, visit: glutenfreefrankies.com

Something a bit different today, for Coeliac Awareness Week here in the UK. A tutorial, but not about board games instead, how to make a fantastic brown condiment sauce similar to gluten-packed supermarket staples such as HP, Branston or Daddies’ sauce. I was diagnosed coeliac a few years back and therefore have been living on a strict gluten-free diet on pain of… well, pain, and possibly death. Good brown sauce is one of the things I missed the most..
The original vague recipe came from this blog:
http://conditus.blogspot.co.uk/2012/07/make-authentic-home-made-hp-sauce.html.
but it’s a mess of units, assumptions and vague instructions, and unfortunately the author doesn’t appear to answer questions, so I’ve used trial and error to precise measurements and complete instructions, and produced this tutorial video to make the process as clear as possible. Making your own sauce is pretty easy, and totally worth it. Unless you don’t like brown sauce, I guess..
INGREDIENTS:
250ml Apple Juice.
250ml Orange Juice.
150ml Apple Cider Vinegar.
250ml White Wine Vinegar.
110g Tamarind Paste OR 250g Tamarind Sauce.
3 Tablespoons Black Treacle.
1/2 Teaspoon Whole Black Peppercorns OR 1 Teaspoon ground Black Pepper.
1/2 Teaspoon Whole Cloves OR 3/4 Teaspoon Ground Cloves.
3cm Cinnamon Stick OR 1 Teaspoon Ground Cinnamon.
3/4 Teaspoon Ground Allspice.
1/2 Teaspoon Mustard Seeds OR 1 Teaspoon Mustard Powder.
1/2 Teaspoon Onion Powder/Granules.
3g Cardamom Seeds OR 1 Teaspoon Ground Cardamom.
1 Teaspoon Coarse Salt or 1 1/2 Teaspoons Fine Salt.
3 Small Red Onions.
1 or 2 Cloves of Garlic.
60g Prunes.
60g Pitted Dates.
200ml Double-Concentrated Tomato Puree.
4 Red Apples (tangy/sharp variety such as Gala, Braeburn, Cox or Jazz).
150ml Water.
UTENSILS AND EQUIPMENT:
Large Stock Pot (this recipe makes around 2 litres of sauce).
Slotted Spoon.
Ladle.
Immersion Blender OR Whisk and Indomitable Stamina.
Clean Glass Bottles (to hold around 2 litres of sauce).
MUSIC:
“Perspectives” and “Crinolene Dreams” by Kevin MacLeod:
http://incompetech.com

I will show you how to make a delicious non dairy, gluten free mac and cheese dish that actually tastes great!
Visit my website: http://www.cooking-mexican-recipes.com.
My Free Newsletter: http://bit.ly/2ImiqGc.
Connect with me on FACEBOOK: http://www.RobinInTheKitchen.com.
TWITTER: https://twitter.com/#!/Robin_Rockin.
Pinterest: http://www.pinterest.com/rockinrobin14/.
Instagram: http://instagram.com/RockinRobinCooks.
Amazon Store for Rockin Robin Cooks.
https://www.amazon.com/shop/rockinrobincooks.
Check out some of my delicious smoothies: https://www.youtube.com/playlist?list=PLrvAwHGrBMttzxeM_X2iT06wZY3v1zgwY.
Dairy Free Mac and Cheese.
Ingredients:
2 cups gold potatoes, peeled, cut into 1 inch chunks.
1 cup carrots, peeled and cut into 1 inch coins.
2 Tbsp olive oil.
¼ cup nutritional yeast.
2 Tbsp lemon juice.
½ tsp. Garlic powder.
1 tsp. Salt.
½ cup plus more almond milk or other milk substitute.
2 tsp. Dijon mustard.
½ tsp tamari.
Directions:
Place the peeled and chopped potatoes and carrots into a stock pot and fill with water to cover the vegetables. Place on the stove over high heat and bring to a boil. Once it starts boiling, lower the temperature to medium and a slow boil. Cook the potatoes and carrots for 10 14 minutes or until they are fork tender..
Place another pot filled with water over mediums high heat to cook your pasta in. You want to time it so that your pasta is done around the same time as your “cheese sauce”..
Once the potatoes have cooked 10 minutes, test them with a fork to see how soft they are. If the fork easily goes into the potato it’s done..
Drain out the water from the potatoes and place them into a blender. Cook the noodles according to package directions..
Back to the sauce. Add the rest of the ingredients to the blender and blend until the mixture is smooth and creamy. You will most likely need to add more almond milk to get the consistency of a cheese sauce. It’s always better to add a little at a time so as to not make it to runny..
Once the sauce is the right consistency, hopefully your noodles are done. Drain the noodles and then place them back into the hot pan. Pour in the cheese sauce and stir to coat..
I liked to add extra sauce as that is just how I like it. Nice and cheesy! I hope you enjoy the recipe!
Thanks for watching and sharing!
Rockin Robin.
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Instagram, Twitter, and Google. It’s as simple as copying and pasting this link: https://youtu.be/Z_phTnZO4SA.
Music: www.bensound.com Song Ukulele.
http://www.bensound.com/royalty-free-music.
#RockinRobinCooks.
#glutenfreerecipe.
#macandcheese