Cake Donut Muffins

From Mrs. G F
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender:
1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly greased muffin tins half full. Bake at 375º for 15-20 min. Makes about 1 dozen.
Glaze (like Dunkin Donuts) from here
5 1/3 tablespoons (1/3 cup) margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water

Apple Upside Down Cake

From Mrs. G F
5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)
Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.

Popovers

From Mrs. Gluten Free
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.

Peanut Butter Frosting

This frosting is great on a chocolate cake. Tonight we were watching Peter Pan and needed a yummy treat to go along. So I whipped up a Bob's Red Mill chocolate cake mix and topped it with this easy frosting. I learned this frosting from my french teacher in high school. She added cocoa to it too, feel free to add a few tablespoons of Hershey's Cocoa to make it Chocolate Peanut Butter Frosting.

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
1 1/2- 2 cups confectioners' sugar
1 tsp vanilla

Using handmixer beat butter and peanut butter together until creamy. Add sugar, vanilla, and milk and beat for 3 minutes until light and fluffy. Add more milk or sugar to achieve desired consistency.I usually double this recipe to frost an entire cake.

Baguette, Breadsticks, crusty bread yippee!

Originally found at www.suretalent-books.com
1½ Cups Cornstarch
½ Cup Millet Flour
2¼ Cups White Rice Flour
¼ Cup Teff Flour
¼ Cup Flaxseed Meal
1½ Tablespoons Xanthan Gum
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1 Tablespoon Dried Chives
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil (Canola) or Olive Oil*
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°F)
*I used Extra Virgin Olive Oil
Yield (9) mini baguettes (½ Cup of dough each), or
(2) baguettes (half of dough per baguette), or
(18) breadsticks (¼ Cup dough each)
Directions
Place cornstarch, flours, flaxseed meal, Xanthan gum, salt, chives, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.
Coat two cookie sheets (17x11.5 inch) with cooking spray.
Work with the amount of dough necessary to form a single baguette, mini-baguette, or breadstick - whichever you prefer (i.e., half the dough, ½ cup dough, or ¼ cup dough) - at once. Place dough on cookie sheet (allow room for the baguettes or breadsticks to expand as they rise). Spray top and sides (of all exposed batter) generously with cooking spray (this will help you form the baguettes - without cooking spray, dough will be sticky and extremely difficult, if not impossible, to work with). With hands, form dougn into long thin ropes, with thickness of shape depending on which variation you are making. Repeat as necessary making enough loaves to use all your dough.
Sprinkle tops of baguettes with salt and add any other desired topping (poppy seeds, sesame seeds, etc). Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes. (as pictured)
Preheat oven to 375° and bake (middle rack of oven):
35 minutes for baguettes, or
25 minutes for mini baguettes, or
20 minutes for breadsticks.
If you make the mini-baguettes, they will look something like this:

A New Pizza Recipe

Originally found at http://glutenfreesoxfan.wordpress.com
who found it at “Gluten Free, not Gluten-Freaky.”
Ingredients: makes 3 12" crusts
1 3/4 cups Rice flour
1 1/4 cups tapioca flour
1 Tbsp xanthan gum
1 Tbsp baking powder
1/3 cup sugar
3 Tbsp dry milk powder (or nondairy substitute)
1 tsp salt
1 Tbsp yeast
4 egg whites
3 Tbsp olive oil
1 tsp vinegar
1 ½ c warm water
Directions:
Put the egg whites, oil, vinegar, and water in the bowl of your mixer and blend. In a medium bowl, whisk together the other ingredients. With mixer turned to low, add the dry ingredients to the wet mixture. Turn beater to high and beat for 3 minutes. It will be the consistency of thick cake batter.
Line cookie sheets/baking stones with parchment paper. Spoon out the pizza crust batter and spread to desired thickness and size on parchment paper.
(I just put the parchment paper on the counter because I have one of those big pizza paddles for transferring it to the pizza stone which I pre-heat in the oven.)

(The batter is enough to make about three 12″ pizzas, but you might want to make different sizes. They are great for partially baking and then freezing.)

Preheat oven to 450 degrees. Slide your pizza crusts onto a baking sheet. Let the crust rise about 10 minutes. Place in the oven for 10 minutes. Take out of the oven and spread with sauce. Place back into the oven for 10 minutes. Take out of the oven and Top with toppings and cheese. Reduce heat to 350 degrees. Place back into the oven for about 5 minutes. Remove from oven, slice, and serve!
*watch the times - I’ve found that they really don’t take this long.
Freezing extra crusts:If you want to freeze crusts for future use, bake crust at 400 degrees for 8-10 minutes. Cool completely, then wrap individually in plastic wrap. To cook after it has been frozen, put pizza crust on baking sheet. Top with sauce. Bake for 10 minutes. Add cheese and toppings. Bake 5 to 10 more minutes. Again, it may won’t take this long to cook - check frequently.

A Style of Her Own

Jadyn turns 2 1/2 today! So we're celebrating that and earth day with cake and strawberries.

Quinoa-Roni :)

I have had some quinoa sitting in my fridge for about a month now, and I wasn't yet adventurous enough to try it until today. I am so glad I did. This is great to add into the rotation instead of rice, polenta, or potatoes. It kind of reminds me of couscous...I'm just imagining it now with parmesean and sauteed spinach...that'll be next! Anyway, the flavor of this kind of reminds me of rice-a-roni, but much healthier, considering quinoa has the highest amount of protein of any grain and also is a complete protein at that!

1 small onion diced small

2 cloves garlic chopped (about 2 tsp)

1 tbl coconut oil, olive oil, or butter

1 Cup Quinoa, rinsed(I used a coffee filter)

2 Cups water, plus 2 tsp beef/chicken Better than Boullion,

OR 2 cups broth

thyme to taste, I used about 1/4 tsp dried

2 tbl fresh chopped parsley, or more if you like

1 tbl lemon juice

saute onions in fat of choice, add garlic and saute for a minute more. Add quinoa and toast. Once toasted add water plus boullion or broth and thyme. Bring to boil stirring a few times. Cover and simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and stir in parsley and lemon juice. Enjoy!!

Banana Bread

I must say that one of my favorite comfort foods has got to be quick breads...cranberry bread, zucchini bread, and the best--banana bread. Thankfully my trusty recipe with a few alterations has translated into gluten free beautifully. Next time I plan to replace some butter with applesauce and more flour with whole grain flours.

1 stick butter room temp
3/4 cup sugar(could even do less)
3 eggs
1 1/4cup Pamelas baking mix
1/4 cup quinoa flour
1/2 cup bean flour(I used pinto, but others would work)
1 tsp baking soda
1/2 tsp salt
3 ripe bananas mashed
1 tsp Vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
chopped walnuts or chocolate chips optional

preheat oven to 350 degrees, grease bread pan
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
Mix all dry ingredients and then add butter mixture. Fold in bananas and vanilla. Pour mixture in pan and bake 55 minutes until tester comes out clean. Cool in pan for 10 minute then remove to a rack.

Off the subject...

Here are a few pictures of Jadyn after our kayaking adventure tonight. I'd show you some icky pictures of my hands after getting cut up in the prickers...but this little adventurer is way better to look at :)

Blueberry Oat Muffins

originally adapted from living without magazine
1 cup gluten free flour blend
1/2 cup oat flour
1/4 cup tapioca starch
1 cup quick oats
1/2 cup sugar
1/4 tsp xantham gum
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp orange zest
COmbine in kitchenaid
In separate bowl combine
1 cup warm milk
2 tsp vanilla
2 tbls oil
1/4 cup applesauce
combine wet and dry ingredients.

take 1/2 cup dried blueberries and reconstitute in 1/2 cup warmed orange juice. Add to muffin mix
Bake for 18-20 minutes at 350 degrees.

Raised donuts

Originally found in Living Without
1 1/4 cups white rice flour
1 cup sugar
7/8 cup potato starch
1/2 cup tapioca starch
1/2 cup plus 2 tbl garbanzo flour
4 tsp xantham gum
1 tsp salt
1 3/4 tsp baking powder
7 1/2 tsp instant dry yeast
Mix well in kitchen aid with paddle attachment
in separate bowl combine
1 1/4 cups warm milk
1 1/2 sticks unsalted butter
2 large eggs slightly beaten
Add wet ingredients to dry and beat at medium speed for 5 minutes.

Let dough rest for 20 minutes in a warm place. place dough in ziploc and cut 1/2 inch hole and pipe dough in doughnut shape on cut out 5X5in of parchment paper
Let doughnuts rise for 20 minutes in a humid environment.
Heat Oil to 350degrees
put paper with doughnut into oil and fry for 4-5 minutes until golden. Flip and remove paper and cook for 2-3 minutes more. While warm add toppings!

Zucchini Ricotta Frittata

6 large eggs
1/2 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper to taste
1 Tbsp chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)
1 Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.

2 Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

3 Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

4 Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
5 Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
Serves 2-3.

Mexican Lasagna

from elise.com
1 1/4 lbs ground turkey or ground beef
Olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
Salt
1 14-oz can pinto beans, rinsed in cold water and drained (or you can cook your own pinto beans from scratch)
2 teaspoons bacon fat (can substitute olive oil)
1/2 cup water
Salt
2 medium onions
1 red bell pepper, stem and seeds removed, chopped
3 garlic cloves
1 28-oz can diced tomatoes, preferably Muir Glen "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)
Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce
1 Heat 2 Tbsp olive oil in a large cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil. Do not stir the meat unnecessarily. Allow it to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the cast iron pan. Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
2 While the meat is cooking, heat bacon fat in another frying pan on medium high. Add the rinsed, drained cooked pinto beans to the pan. Mash gently with a potato masher (careful if you are using a stick-free pan not to scratch the surface of the pan). Stir in enough water so that the beans are easily thinly spreadable, about a half a cup. Salt to taste. Remove from heat and set aside. Note you could skip this step by using canned refried beans than have been thinned with water. We have found that the canned refried beans do not taste as good as rinsed canned whole beans that have been refried on the stovetop. Best is to make the beans from scratch but not everyone has time for that.
3 Once the meat is done cooking, and has been removed from the pan in step 1, add another Tbsp of olive oil to the pan and heat to medium. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chilies and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.

4 In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking. Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp. Remove with tongs and place on a plate lined with paper towels to soak up the excess oil.
5 Preheat oven to 350°F and lightly oil a 13x9x3-inch glass or ceramic baking dish.
6 In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.
Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas. Bake casserole on the middle rack in the oven for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling. Let the casserole stand for 10-15 minutes before serving.

Serves 8. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Sherry Potatoes

From elise.com
1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch slices
1/4 cup butter (1/2 a stick), melted
1/4 cup dry sherry
Salt
Freshly ground black pepper
1 Tbsp chopped fresh parsley

1 Preheat oven to 375°F.
2 Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
3 Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.
Serves 4.

Ricotta-Mascarpone Mousse with Balsamic Strawberries

from elise.com
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar, or to taste

1 In a medium bowl, beat the cream until soft peaks form.
2 In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3 Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
4 Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
5 When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
Serves 8.

Polenta Sausage Mozzarella Bake

from elise.com
5 1/2 Tbsp olive oil1 can (28 ounces) crushed tomatoes
1 Tbsp chopped fresh oregano
1 med yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
1 pound Italian sausage (removed from casings), sweet or spicy
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices

1 Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.
2 While the tomatoes are cooking, in a large frying pan, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.
3 While the sauce is cooking, coat the bottom of a 9x13-inch baking pan with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.
Makes 6 servings.
Adapted from a recipe in Sunset Magazine.

Martha's Chinese Chicken Salad

from elise.com
1/2 lb. white chicken meat, cooked and shredded
1/4 cup soy sauce (use wheat-free soy sauce for gluten-free version)
1 teaspoon sherry
1 Tablespoon sugar
High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 oz. bean threads (one bunch)
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds
Sauce:2 Tbsp sugar
1 teaspoon salt
1/2 teaspoon ground pepper
3 Tbsp oil
1 Tbsp dark sesame oil
3 Tbsp vinegar

1 Using two forks, shred the cooked chicken (if you don't have any already cooked, poach chicken pieces in simmering water until no longer pink inside). Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2 Put 3/4 inch of high smoke point cooking oil (such as grapeseed oil, or peanut oil) into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.3 Cut your green onions, shredding them lengthwise as shown. Toast your chopped almonds, or chop your toasted almonds; toast your sesame seeds. (Heat a thin skillet to medium high heat, add the seeds - or nuts, don't do them both together - stir frequently until they begin to brown, remove from heat, they will continue to cook. Let cool to room temp.)
4 Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.
Serves 4 to 6.

Cashew Chicken

from elise.com
4 chicken breasts, skinless and boneless, cut into 1-inch cubes
Peanut Oil
Chili Powder (about 3 Tbsp)
Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free, and if you don't have access to tamari you can substitute soy sauce)
Honey (about 1/2 cup)
2 cups raw cashews
3 cups roughly chopped onions
3 cups roughly chopped mushrooms
This bowl demonstrates just one breast marinating1 Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chili powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece of chicken with lots of sprinkles of chili powder. Add some honey, about 2 Tbsp for each breast. Marinate from anywhere from a half an hour to several hours, the longer the better.

2 Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside.
It helps to have helpers!3 In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.
4 In the same skillet sauté onions on medium high to high heat with reserved marinade for several of minutes. (Elise's note: for food safety reasons you may want to simmer the marinade first, for several minutes before adding the onions. The marinade had been in contact with raw chicken and needs to thoroughly cook to kill any bacteria. Add a little water if the marinade reduces too much.) Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary - peanut oil, tamari, chili powder, honey.

5 Combine chicken, mushrooms, onions, with the cashews. Serve over brown rice.
Serves four.

Pumpkin Cupcakes

from www.elise.com
Cupcake Ingredients:
1 stick (1/2 cup) unsalted butter, room temperature (I only had 3/4 of a stick so I used that and added 2 Tbsp of olive oil. It worked fine.)
1 cup brown sugar, packed
1 Tbsp molasses
1 Tbsp honey
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin purée
2 cups Red Mill's gluten-free flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon of pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)
1/2 cup buttermilk*
1/2 cup chopped pecans
1 cup raisins
Frosting ingredients:
8 oz. cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature1/4 cup maple syrup1 cup confectioner's powdered sugar, sifted
*Note to make your own buttermilk, combine 1/2 cup of milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.
Directions:
Cupcakes
1 Preheat oven to 350°F, and place rack in the center of the oven.
2 Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla and beat until incorporated.
3 In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
4 Add the pecans and raisins. Mix in by hand.
5 Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
Frosting
6 Using an electric mixer, mix together cream cheese and butter until smooth. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply frosting.
Makes 16 cupcakes.

Pumpkin Pancakes

from glutenfreemommy.com
1 1/4 cups GF Flour Mix (I used 1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)
1/2 teaspoon salt
2 Tablespoons of brown sugar
6 Tablespoons of pumpkin puree (I used heaping Tablespoons)
2 Tablespoons melted butter OR GF/CF mommies use oil
1 cup milk or GF/CF mommies use a nut/soy milk or use water
1 egg
Topping : whipped cream and cinnamon sugar or maple syrup
(for VERSION TWO: (missing sugar and using 1 cup Pamela’s in addition to 1/4 cup sorghum- you can also delete baking powder)
Directions: In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 of batter for each pancake.
Well, we voted and the pancakes made with the gf flours with sugar were the best. We also preferred the taste of the whipped cream and cinnamon sugar topping. The pancakes made without the sugar did taste more like pancakes and went best with maple syrup, but my vote goes to the gf baking flour mix pancakes with whipped cream. I do not give my little boy syrup (for obvious reasons) and he liked the gf flour mix ones made with sugar best too. He ate several plain.

Graham Crackers

Rebecca Reilly's recipe for mock graham crackers is a favorite from our summer 2007 issue. They taste like the real thing and are ideal for s-mores.

2 ¼ cups gluten-free flour mix (see below)
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla

1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten-Free Flour Blend
MAKES 4 ¾ cups1 cup sorghum or chickpea flour1 cup tapioca starch1 cup potato starch, corn starch or arrowroot½ cup amaranth, millet, quinoa or oat flour½ cup fine brown rice flour¾ cup sweet rice flourMix ingredients together until well blended. Keep refrigerated until used.

Yellow Cake

from Living Without magazine website
6 TB butter or oleo or canola oil spread or 1⁄4cup canola,
safflower, or other oil
1 cup granulated sugar*
2 large eggs (or 3 egg whites for a white cake)
1 TB grated lemon peel
1 cup white or brown rice flour
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1⁄4tsp baking powder
1⁄4tsp baking soda
1⁄3 tsp salt
3⁄4cup buttermilk or
2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, ornut) to equal 3⁄4cup
1 tsp gluten-free vanilla extract cooking spray

*Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
*Sugar alternative #2: 2⁄3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2⁄3cup pure fruit juice concentrate (thawed, but not reconstituted).

Preheat oven to 325 degrees. Coat 9 x 5-inch loaf pan or two 5 x 21⁄2-inch pans with cooking spray. (Cake rises better in smaller pans.) Set aside. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar (or fructose), and eggs on medium speed until thoroughly blended. Add grated lemon peel. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine the buttermilk (and honey or fruit juice concentrate, if using) and vanilla. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Spoon batter into pan(s).
Bake the 9 x 5-inch loaf for 50-55 minutes; 35-45 minutes for 5 x 21⁄2-inch pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack. Serves 12.
To make cupcakes: Bake 12 cupcakes for 20-25 minutes or until firm.
To make a layer cake: Bake in a 9-inch nonstick pan for 35-40 minutes or two 8-inch round nonstick pans for 30 minutes. Be sure to line pans with waxed paper or parchment paper and spray with cooking spray for easy cake removal. Cool on wire rack.

Foccacia

Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.
1 1/2 tsps dry yeast
3/4 cup warm water (105 degrees)
1 tsp sugar
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 1/2 tsps xanthan gum
1 tsp unflavored gelatin powder
1 tsp dried rosemary
1/2 tsp gluten-free onion powder
3/4 tsp salt
2 large eggs
2 TBs olive oil
1/2 tsp cider vinegar
1 TBs cornmeal (optional)
Topping
1 tsp Italian seasoning
1/4 tsp salt
1 TBs olive oil
Cooking spray

1. Preheat oven to 400 degrees.
2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes.
3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl.
4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour.
5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.
6. Transfer dough to 11 x 7 inch non-stick pan coated with cooking spray and cornmeal.
7. Sprinkle with Italian seasoning, salt and olive oil.
8. Cover with aluminum foil and let rise in warm place for 30 minutes.
9. Bake for 15 minutes.

Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.

Clam Chowder

from my kitchen :)

4 slices turkey bacon diced
2 tsp coconut or olive oil
Cook bacon in soup pot and then remove bacon reserving drippings.
Add to drippings:
1 vidalia onion diced
12 baby carrots diced
1-2 stalks celery diced
Saute until translucent then add
1-2 tsp chopped garlic
4 tbls butter
1/3 cup rice flour
stir constantly for 1-2 minutes then add juice of
2 cans baby clams, reserving the clams
1 bottle clam juice
1 cup milk, plus
4 diced medium potatoes
salt and pepper
dash cayenne pepper
1 bay leaf
dash old bay
add enough water to cover potatoes if needed.
Bring pot to simmer and cook until potatoes are tender.
Once poatoes are soft add
Reserved clams
1 1/2 cups milk/half and half/evaporated milk(your choice)
Cook until heated through. Serve while piping hot with glutino crackers!

Soft Pretzels

This recipe comes to us from Becky Ilog at celiac.org

Ingredients:
2 packages of active dry yeast
1 and one half cups of water at 110F
1 teaspoon brown sugar
Dash salt
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
4 teaspoons xanthan gum
1 Tablespoon baking soda
½ cup warm water
1 cup real butter, meltedToppings (See below)
Directions:Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.
Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.
Grease a bowl with Crisco or a few teaspoons of vegetable oil. Transfer the dough to this bowl and turn dough over so that it is greased on all sides. Cover with a damp towel. Let rise in a warm place for 1 hour.
Grease a large cookie sheet. Preheat oven to 550F. Mix baking soda and ½ cup warm water in a shallow pan (a round cake pan works well).
Divide dough into 8 equal pieces. Gently roll each into a rope with your hands and/or on waxed paper. The dough is fragile and will come apart easily so rest the parts that are not between your hands on the waxed paper so that it is supported. Shape the rope into a pretzel shape. If parts of the dough feel dry, put a few drops of the baking soda water on your hands. Dip each pretzel in the baking soda/water, then lay them on the greased cookie sheet.
Bake 7-8 minutes. They will be a faint tan but not brown. Remove cookie sheet from oven when done. Dip each pretzel in the melted butter and place on a plate. Sprinkle generously with topping. Eat immediately.
Toppings: For salted pretzels, use sea salt, Kosher salt or pretzel salt. For cinnamon sugar pretzels, use ½ cup of sugar and 1 teaspoon of cinnamon mixed together. For Parmesan pretzels, sprinkle with a mixture of ¼ cup of parmesan cheese and 1 teaspoon of garlic salt.

No-Roll Tortillas

1/8 cup plus 1 tbls chickpea flour
1/2 cup gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
1 1/2 cups water
Directions
1Place the flours and salt in a mixing bowl and mix together thoroughly.
2Add the egg and beat until smooth then slowly beat in the water.
3Cover with clingfilm and refrigerate for 30 minutes.
4Heat a medium sized frying pan until very hot then brush with oil.
5Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
6Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
7Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
8Transfer tortilla on to greaseproof paper and repeat with remaining batter.
9Refrigerate or freeze until ready to use.

Muffins

Originally from recipezaar.com
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/3 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk or soymilk
2 bananas, peeled
1 1/2 cups strawberries, stemmed and coarsely chopped or choc chips, or blueberries...be creative!
Directions
1Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

Buttermilk Biscuits

Originally from recipezaar.com
1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter, cut into 1/4-inch cubes
3/4 cup buttermilk
Directions
1Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
2Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
3Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
4Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
5Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
6Bake 10-12 minutes or until lightly browned.

French Bread

Originally from recipezaar.com

2 cups rice flour(white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)
Directions
1In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
2In a small bowl dissolve the sugar in the water, and add yeast.
3Wait until the mixture foams slightly, then blend into the dry ingredients.
4Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
5To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
6Slash diagonally every few inches.If desired, brush with melted butter.
7Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
8Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
9Remove from pan to cool.

Sprouted Quinoa Bread

Originally found at www.pattycake.ca
A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.
Source:
Patty
Ingredients / Directions:
Rinse in cold water 3x:
1 c white raw quinoa seeds
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)Drain excess water and puree sprouted quinoa seeds in a blender with:
3/4 c milk or milk substitute
2 eggs
*1 Tbps agave syrup or honey or sugar (*optional)
2 Tbsp starch (tapioca or arrowroot)
1/4 tsp sea salt
Combine separately:
1 c brown rice flower
1/2 tsp soda
1 1/4 tsp baking powder (gluten-free)
Mix wet and dry until just incorporated. Pour into a generously greased loaf pan (I use about 2 teaspoons of room temperature butter) dusted with rice flour. Bake at 350 for about 40 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.

Biscuits

Originally found at glutenfree.wordpress.com
2 cups GF Flour Mix
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1 cup cold milk + 1 Tablespoon lemon juice (for the coddled milk)
8 Tablespoons unsalted butter, melted and slightly cooled
Directions:
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again (Step 5).
Cut butter into pats and melt quickly - but don’t boil! - butter in short burts in the microwave. Stirring after each 15-20 until melted, but not simmering. Set aside to cool a bit.
Whisk together dry ingredients (GF flour mix, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. (The Cook’s Illustrated step.) The butter will form small clumps within the milk. Don’t worry - while it looks weird, it helps disperse the butter in little chunks throughout the dough when it bakes better.
Add milk/butter mixture to dry ingredients and stir until combined. The dough is should not be too sticky at all. If it is, add a tablespoon of GF flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with an ice cream scoop and drop onto a silpat/cookie sheet.
Bake for 10-12 minutes or until golden brown. If you don’t want a crunchy exterior of your biscuit, brush the bake biscuits with melted butter before serving to ease-off on the crunch factor.

Mini Vanilla Cupcakes

Originally found at glutenfree.wordpress.com
1 cup plus 2 tablespoons GF Flour mix (mine has xanthan gum in it)
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 eggs
1/2 cup white sugar
1/3 low fat, vanilla yogurt
1/2 evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350F
Cream together the sugar, yogurt and eggs.
Put all dry ingredients together (flour, salt, baking soda, baking powder) in a bowl and whisk together.
Add flour and milk/extracts to creamed sugar mixture and beat on medium for 4 minutes.
Bake at 350F - 12 minutes for mini-muffin pans, 20 minutes for regular cupcake muffins.
Frosting/filling recipe:1/2 c. shortening1 1/2 cups + powdered sugar1/3 cup evaporated milk1/2 teaspoon each of the following extracts: vanilla, orange, lemon1/4 teaspoon almond extract
Beat together all ingredients on medium. (It’s important to use all of the extract flavorings!)
Add more powder sugar until you reach a fluffy consistency. (Or the consistency you prefer)
It’s easy to insert the filling (see instructions above). Top the muffins easily too by dipping them quickly into the frosting bowl. =) Sprinkle with candies as desired.

Chocolate Hazelnut Biscotti

Originally found at glutenfree.wordpress.com
Ingredients
2 cups GF Flour mix (with xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 large eggs
1/3 cup nonfat milk
1 teaspoon vanilla extract
1 teaspoon almond extract
4 Tablespoons butter, melted
1 1/4 cup roughly chopped hazelnuts
Directions
Preheat oven to 350F.
Mix together dry ingredients: flour, cocoa powder, baking soda, salt, and sugar. Reserve hazelnuts.
Mix together wet ingredients: eggs, milk, extracts, and butter.
Mix together wet and dry until blended then mix on medium-high for 2 - 3 minutes.
Blend in chopped nuts.
Shape into two loaves about 4 inches wide, 8 inches long and 1 inch thick on parchment paper.
Bake for 20 minutes.
Cool for 10 minutes.
Slice into 1/2 inch thick cookies. Return sliced pieces to parchment paper. Lay one side on to the parchment paper.
Bake an additional 20 minutes (turn over in the last five minutes). Keep in mind that biscotti - and our lovely gluten-free flours - have a tendency to continue to dry out a bit after baking. Take care not to over bake or over dry the cookies in the oven to prevent them from becoming too brittle and crumbly.
Allow to cool completely before storing.
Drizzle with melted chocolate (I think next time I’ll use white and dark chocolates not just dark.)
Enjoy with coffee in the mid-afternoon while wearing comfortable shoes, of course!
=)

Goldfish Crackers

Originally found at glutenfree.wordpress.com
Makes 150 small 1″ crackers
Ingredients:
2 T. butter
3 T. cottage cheese
2 T. mascarpone cheese (or cream cheese if you can’t find it)
1 egg
3/4 cup quinoa flour OR 1/2 cup sorghum + 1/4 teff OR 3/4 cup sorghum OR 1/2 cup sorghum + 1/4 amaranth, etc
1/4 cup tapioca flour
1 teaspoon xanthan gum
8 ounces sharp (or mild) cheddar cheese, finely shredded (or 2 cups shredded cheddar)
a pinch of salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (I used sweet paprika, but smoked is nice here also)Directions:
Cream together butter, cottage cheese and mascarpone (or cream cheese).
Add egg and beat together until well incorporated.
Dump in remaining ingredients and beat together for 3-6 minutes or until well combined and cheese is evenly distributed. The dough will come together but NOT be sticky. If it is, add 1 Tablespoon of sweet rice flour or flour of your choice (not a starch) until the dough stays together but is not sticky.
Preheat oven to 400F.
Divide the dough into two balls.
Roll one ball out between two sheets of parchment paper to 1/4″ thickness. The dough should be either shaped to fit your cookie or baking sheet. (12″ by 17″) or the shape doesn’t matter (if you will be using cookie cutters to make your crackers). At this point, either
use small cookie cutters (like my animal cookie cutters) to cut your crackers (I could fit 50 on a jelly roll pan that is 17″ long.)
OR
use your pizza cutter to cut the rolled dough into 5 strips that are 1″ wide along the long side. So 1″ wide strip that is 17″ long. Then divide each long strip into 10 small pieces by cutting again but along the short side with the pizza wheel into 1″ strips. Tap and puncture the cracker top with a fork if so desired.
At this point, if you would like to, sprinkle seasoning on your crackers (extra salt, crushed red pepper flakes, more paprika, freshly ground black pepper, etc).
Bake crackers for 7 - 9 minutes or until the tops begin to turn goldern (the bottoms will be browning faster!).
Serve warm with your favorite cracker dipping sauce or store in an airtight container for 3 days or freeze. (I think these will last longer than 3 days…but they never have around our house….LOL)

Sandwich Wraps

Originally found at glutenfree.wordpress.com
1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!
UPDATED NOTE: (Jan. 2008) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

Monkey Bread

Originally found at glutenfree.wordpress.com
Dough Ingredients
1 1/4 cup low fat milk, heated slightly (as you would for a baby)
4 Tablespoons butter
2 Tablespoons sugar
1 Tablespoon yeast
1 large egg
1 1/2 cup GF Flour Mix (includes xanthan gum, if your mix does not, add 1/2 teaspoon xanthan gum to recipe)
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum (see above note about GF Flour mix)
1 teaspoon gelatin
1/2 teaspoon salt
Dough Instructions:
In a small bowl, pour 1/4 cup of the milk. Add 2 Tablespoons sugar and 1 Tablespoon yeast. Set aside in a warm place to proof.
Mix together your other dry ingredients with a whisk in a small bowl (GF flour mix, sorghum, tapioca starch, xanthan gum, gelatin, and salt)
Heat the remaining milk a little higher and add the 4 Tablespoons of butter to melt it. Pour the butter/milk mixture into your mixing bowl.
Mix on low speed the milk/butter with your proofed yeast/milk/sugar. Add one egg. Blend together well on low.
Stop the mixer. Add your dry ingredients. Restart the mixer on low. The dough will come together a bit and is a bit heavy.
Mix on medium-high for 5 minutes.
While the bread is mixing, butter and sugar the inside of your chosen pan.
Once done mixing, scrap the dough together and divide into small balls (about 1/2 the size of a golf ball).
You’re now ready for rolling and topping your Monkey Bread.
Topping Ingredients
1/2 cup crushed toasted pecan pieces
1/2 cup brown sugar
1 teaspoon cinnamon
3 Tablespoon butter, melted
Topping Instructions:
In a small bowl, combine the pecan pieces, brown sugar and cinnamon. Mix together well.
In another small bowl, melt the butter.
Working with each of the small dough balls you made, roll each first into the butter bowl and then into the pecan/brown sugar bowl.
Place each dough ball into the pan. Allow yourself to push the pieces together a bit but not too much (GF bread is dense enough without our help! LOL).
Continue rolling the balls until you have finished either (1) filling your pan or (2) using all the dough balls. (If you have extra dough balls that don’t fit into your pan, coat them as you did the others and fill another small baking dish.)
Rest, Rise, Bake, and EAT!
Cover your Monkey Bread loosely with plastic wrap (coated with butter). Set aside in a warm place and allow to rise for 40 minutes.
10 minutes before the rising time ends, preheat your oven to 375F.
Bake your Monkey Bread for 25-30 minutes (depending on the depth of your pan/bread).
When you remove the bread, allow to cool for 3-5 minutes-then dump on serving dish. If the bread is too “doughy” for you, put it into a large baking dish and bake for an additional 5-10 minutes.
Enjoy!
PLEASE NOTE: These treats need to be enjoyed warm and can be reheated. Some people also like to add a powder sugar-glaze to the top of them before serving.

English Muffins

Originally found at glutenfreesoxfan.wordpress.com
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.2. Mix all dry ingredients in bowl of mixer.3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Variation: I made these again, but using 1/2 cup white rice flour and 1/4 cup sorghum flour instead of 3/4 cup sorghum. They came out closer to a traditional white English muffin.

Cranberry Nut Bread

Originally found at glutenfreemommmy.com

2 cups gluten free flour (I used even amounts of sorghum, tapioca, and brown rice. I did not like teff flour in this bread for some reason- maybe it is just me!)
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest (when I mix it in the flour I make sure it looks evenly distributed and add more if I need it)
3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
1/4 cup butter or butter substitute, melted
2 eggs (I found that the bread held together better with two eggs)
1 cup whole cranberries (I tried the bread with both the cranberries whole and sliced in half and liked the cranberries added to the bread whole best)
3/4 cup- 1 cup walnuts chopped- (I added 3/4 to the batter and another 1/4 cup to the top of the bread before I put it in the oven)
a little raw sugar for the top
DIRECTIONS:
Preheat the oven to 350 degrees. In a med. bowl, sift all the dry ingredients together. Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened. Add the whole cranberries and 3/4 cup of chopped walnuts. Spoon the batter into a greased loaf pan (top with raw sugar and more walnuts if desired) and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: I tried this bread both warm and the next day at breakfast. The flavors of this bread are truly better the next day. I would make it late the night before you want to eat it. Just make sure it is tightly wrapped! Freeze the rest for unexpected company or for a treat to take to Christmas parties.

Carrot Cake

Originally found at glutenfreemommy.com

2 sticks of unsalted butter
2 Tablespoons millet flour
2 Tablespoons sweet rice flour
1/2 cup brown or white rice flour
1/4 cup tapioca flour
1/2 almond meal (I ground sliced almonds in my mini food processor)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 cup powdered sugar
1/2 cup packed light brown sugar
3 eggs, at room temperature
1 Tablespoon vanilla extract
1 cup finely grated carrots or up to 1 3/4 cup
1 cup unsweetened shredded coconut, pulverized in food processor too
1 cup crushed pineapple, mostly drained (eyeball and add a little juice if you need it)
Cream Cheese Frosting ( 2 8 oz. bars of cream cheese, 1 stick of butter, 2 1/2 cups of powdered sugar, 2 T. lemon juice, a little lemon zest, 1 tsp vanilla)
DIRECTIONS:
Get all your ingredients ready. Grind the almonds, coconut, etc. Preheat the oven to 350 degrees make sure your rack is in the center, and prepare your baking pans (2 9 inch baking pans or 3 if you are doubling the recipe) by greasing them and putting parchment paper in the bottom of each pan.
In a med. saucepan, melt the butter over med. heat until the butter is a dark golden color and the solids begin to separate. This process will probably take 7-10 minutes. Remove from heat and let the butter cool (not in the fridge) for about 30 minutes. Yard said the butter should be cooled to about 70 degrees. Basically, it should still be in liquid form but not hot.
In the bowl of your stand mixer, sift your almond meal, other gluten-free flours, xanthan gum, baking soda, and baking powder. Turn the paddle on and make sure it is mixed well.
In a separate bowl, mix the granulated sugar and cinnamon together. Add the powdered sugar and then blend in the brown sugar.
In yet another bowl (you may have quite a mess to clean up), whisk the eggs and add vanilla. Stir into the sugar mixture and whisk until incorporated.
At this point, turn your mixer on and pour the sugar/egg mixture in the bowl until combined. Then slowly add your cooled melted butter (including any brown bits). Make sure you scrape down the sides of the bowl and combine well. This will probably take 3-4 minutes.
The next step is to mix in the pineapple, shredded coconut (ground a little in food processor first) and carrots with a balloon whisk. You can also add nuts but my husband isn’t a big fan, so I omitted them entirely. I did put sliced almonds on the sides of the cake once I had frosted it.
Pour into the baking pans and bake until a toothpick comes out clean- it took my cakes approximately 35 minutes to bake. Yard’s original recipe calls for a 45 minute baking time.
Once the cake has cooled, frost the cake with the most decadent cream cheese frosting you can find. This cake is extremely fat and sugar-filled, so those on a diet should not eat this cake. Looking at this cake might even make you gain a pound…
This cake is best made the night before and chilled in the refrigerator before serving. It will keep in the refrigerator for about 3 days.

Banana Bread

Originally found at glutenfreemommy.com
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread

Millet Oatmeal Bread

Adapted from a recipe found at glutenfreemommy.com
Okay, so this is bread. This is not just gluten free bread. It's good bread. David took a bite of a sandwich I made and said, "this is a real sandwich". Just a note, don't make this recipe in the middle of cooking a bunch of things. It needs it's own attention. Don't worry--it's worth it.

1 cup brown rice flour or sorghum
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
1/2 cup millet flour
1/2 cup tapioca flour
1/3 cup cornstarch
1/4 flax seed meal (you can’t taste it and it adds fiber)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)
DIRECTIONS:
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a loaf pan. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 10 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 - 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.

Chicken Broccoli Cheese Casserole

Originally found at glutenfreemommy.com

1 lb cooked chicken, shredded Note: if you don’t have any cooked chicken on hand it is very simple to poach chicken breasts. Place the chicken in a large skillet with about 2 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 12-14 minutes or until chicken is no longer pink (170 degrees). Drain well. Shred chicken.
1 cup cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup gluten-free bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

Black Bottom Cupcakes

Originally found at glutenfreemommy.com
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

Lentil Soup

originally from Jenny Smith

2 strips bacon
1/3 cup chopped onion
1/3 cup chopped celery
1 Tbl oil
1/3 cup gluten free flour
7 Cups water
1 tsp salt
1 1/2 tsp gf beef bouillon
1 1/2 tsp dried thyme
1 tsp pepper
3/4 cup lentils
1 bay leaf
1 cup diced potato
1/2 tsp nutmeg

In a soup pot, cook bacon, onion and celery in oil until they are transparent. Add flour stirring constantly. After the flour has blended in, slowly add water, stirring constantly. Add remaining ingredients and simmer for 2-3 hours.

Mary's Mandarin Salad

From the kitchen of Mary Fry
Salad
1/2 Cup sliced almonds
3 Tbl Sugar
1 head lettuce
1 Cup chopped Celery
2 whole green onions chopped
1 can mandarin oranges drained
Dressing
1/2 tsp salt
dash pepper
1/4 cup oil (canola or olive)
1 Tbl chopped parsley
2 Tbl sugar
2 Tbl Vinegar
dash of tobasco

in a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds ar coated and sugar is dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix lettuce, celery and onions. Just before serving add almonds and oranges. Toss with dressing.