GLUTEN FREE SHREDDED BEEF SANDWICHES (CROCK POT) RECIPE ...
This easy, tasty shredded beef sandwich recipe is adapted from Saving Dinner's recipe by Leanne Ely. It is so easy to make in the morning and eat for lunch or dinner. It smell great too!
Total Time 7 hours 5 minutes
Prep Time 5 minutes
Cook Time 7 hours
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
- Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
- Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).
Nutrition Facts : Calories 473.2, FatContent 27.6, SaturatedFatContent 10.9, CholesterolContent 170.1, SodiumContent 2133.3, CarbohydrateContent 2.6, FiberContent 0.4, SugarContent 0.6, ProteinContent 50.9
GLUTEN-FREE SANDWICH COOKIES WITH DULCE DE LECHE ...
These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.
Provided by Fioa
Categories World Cuisine Latin American South American Argentinian
Total Time 1 hours 2 minutes
Prep Time 25 minutes
Cook Time 7 minutes
Yield 24 alfajores
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk cornstarch, flour, baking powder, and baking soda in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.
- Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.
- Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
- Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.
Nutrition Facts : Calories 221.6 calories, CarbohydrateContent 31.3 g, CholesterolContent 47.6 mg, FatContent 10.3 g, FiberContent 1 g, ProteinContent 1.8 g, SaturatedFatContent 6.2 g, SodiumContent 97.5 mg, SugarContent 12.6 g
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Reviews 3.9
Total Time 50 minutes
Calories 110 calories per serving
- Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
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Reviews 4.5
Total Time 29 minutes59S
Cuisine American
Calories 353 calories per serving
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Reviews 5
Total Time 1 hours 25 minutes
Cuisine Gluten Free
Calories 202 calories per serving
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