FW: [abmd] ot- holiday gfcf recipies

[Guest guest]

From:

abmd [mailto:abmd ] On Behalf Of Christel

King

I know many of you

are on the gf/cf diet so I thought this might be helpful with

the holidays coming out, these are recipies moms submitted and gave permission

for them to be used in 2003

(many of the first recipies have eggs in them**** if you have egg allergies you

can try using subs, you may want to practice this before the actual holiday

event, also the almond milks all now contain soy so if you can't do soy sub

another milk sub in like hemp milk, diary free although CLAIMING to be

gluten free, is NOT, and HAS NOT changed their formula from the PREVIOUSLY NON

GF milk)

GFCF Fruit Pudding Cake

1 GFCF white cake mix

16 oz. fresh or canned fruit*

optional for fresh or unsweetened fruit:

1/4 c. water

1/4 c. sugar

Follow directions on GFCF cake mix. Pour cake batter

into 2 qt. casserole dish, or round or square cake pan.

Spoon fruit over top of cake batter. Bake for 35 to 40

minutes at 350 degrees.

optional for fresh fruit:

Heat 1/4 cup water and sugar with fruit in pot until boiling

gently, stirring often. Spoon fruit/liquid mixture over top

of cake batter. Bake 35 to 40 minutes at 350 degrees.

*We like to use canned tart cherries (this is a holiday tradition in our

family).

GFCF Fudge

8 ounces Sunspire Chocolate Chips*

2/3 cup choc or vanilla Almond Breeze

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup nuts, chopped (optional)

Microwave chocolate and milk in 1 1/2 quart microwavable bowl on

High for 2 minutes, stirring after 1 minute. Stir until chocolate

is completely melted and smooth. Stir in remaining ingredients,

spread in greased 8 inch x 4 inch or 9 inch x 5 inch loaf pan.

Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces.

*Always check the package for questionable ingredients.

GFCF Hot Fudge Sauce

Yield: 2 Cups

4 ounces gfcf chocolate chips (Sunspire)

4 tablespoons GFCF margarine, cut into chunks

1½ cups sugar

½ cup water

¼ cup light corn syrup

1 teaspoon pure vanilla extract

In a heavy saucepan, combine the chocolate, butter,

sugar, water, and light corn syrup. Stir the mixture

continuously over medium heat until the chocolate and

margarine have melted and the sugar has dissolved.

When the sauce comes to a boil, lower the heat and

continue boiling gently for 10 minutes. Remove the

thickened sauce from the heat and stir in the vanilla

extract. Store covered in the refrigerator.

To reheat, place in a small microwave-safe bowl. Microwave

on medium 6 to 8 minutes, stirring after the first 3 minutes.

*Remember to always check packages for questionable ingredients or

call the company to check their manufacturing and packaging procedures.

GFCF Ice Cream

What You Need

3 tablespoon Sugar

2 Tbsp Tapioca flour

3 cups Almond Breeze (Chocolate or Vanilla)

Mix in 3 cup ice-cream maker for about 10 minutes, until stiff, pack into a

container and

finish freezing in your freezer (several hours is usually long enough).

Tips:

You can add 2 tsp. of cocoa per cup of Vanilla Almond Breeze if you want

chocolate ice-cream, but only have vanilla Almond Breeze. Also fresh fruit

and juice added to the mix can be a nice change of pace with this, giving

a nice creamy Sorbet!

*The vanilla version of this ice cream is great on GFCF pie.

GFCF Lemon Bars

1-1/2 stick GFCF margarine

1/2 c. GFCF icing sugar

1-1/2 c. GFCF pastry & pie crust mix

Mix above ingredients together. Press in bottom

and sides of 9X13 pan.

Bake at 350°F for 15 minutes.

2 eggs

1 c. sugar

1/4 teaspoon salt

6 tablespoons lemon juice

1 teaspoon GFCF baking powder

2 tablespoons potato starch or GFCF corn starch

Mix above ingredients together. Pour into hot crust.

Bake at 350°F for 30 minutes. Cool Completely, sprinkle

with GFCF icing sugar. Cut into bars.

*Be careful with this recipe, oven temperatures vary, check it often.

My last batch came out a little thinner and crunchier than normal.

GFCF Pumpkin Pie

Makes 2 nine inch pies

2 GFCF pie pastries* (made from a mix or homemade)

1 1/2 cups sugar

1 tsp. Salt

1 tsp. Ground cinnamon

1 tsp. Ground cloves

1/2 tsp. Ground ginger

1/2 cup tapioca mix or tapioca flour

4 large whole eggs

2 large egg whites

1 can (29 oz.) Libby's " 100% Pure Pumpkin "

3 cups vanilla flavored Almond Breeze

Preheat oven to 425 degrees. Mix sugar, salt, cinnamon,

cloves, ginger, and tapioca into a small bowl.

Beat eggs in a large bowl, then add the canned pumpkin.

Running the mixer, add the sugar/spice mix, lastly add

the Almond Breeze. Mix thoroughly.

Pour into the pie shells. Bake at 425 degrees for 10

minutes, turn down to 350 degrees (maybe open the oven door

for a sec to let some heat out), turn the pies a bit if

spots of the crust are burning, and bake for another 20 to 30

minutes. Longer if it doesn't look done.

Do not try the knife in the pie to see if it sticks. This doesn't work

with this pie. Just refrigerate (overnight if possible). Everyone

raved about this pumpkin pie and said that it tasted just like regular

pumpkin pie.

*I used Kinnikinnick's gfcf pie pastry mix (I had a difficult time rolling

it, so eventually patted it evenly into the pie pans. It worked out just

fine and tasted great!

GFCF Stuffing

1 tablespoon GFCF Margarine (melted)

1/4 c. onion (chopped or diced)

1/4 c. celery (chopped or diced)

1/2 peeled, cored and sliced apple

1/2 can Swanson's Chicken Broth

1/2 loaf GFCF white bread (cubed)

Mix all ingredients thoroughly together. Pour into

small greased casserole dish and cover. Bake at 350°F

for 20 minutes, remove cover, bake for additional 5 to

10 minutes. Serve while hot.

*Obviously you can adapt this with any vegetables that you like

such as mushrooms or whatever.This recipe can be doubled, tripled

or made in any amount.

*Remember, NEVER stuff your turkey with any kind of stuffing, this

is to prevent food borne illnesses.

GFCF Timbale or Rosette Cookies

*Important: Rosette irons are needed for these beautiful cookies. There are

several interchangeable shapes for these cookies.

type: drop

makes: 3 dozen or more

2 eggs (or egg replacer)

2 teaspoons granulated sugar

pinch of salt

1 cup Almond Breeze (I used vanilla)

1 cup GFCF all purpose baking mix

vegetable oil for frying

GFCF powdered sugar for dusting

Beat eggs, sugar, salt and Almond Breeze.

Blend in GFCF all purpose baking mix.

Let stand 10 minutes.

Pour oil 2 " deep in a saucepan.

Heat oil to 375°F.

Place rosette iron into hot oil for 1 minute.

Gently shake off excess oil.

Immediately dip into batter, don't let the batter come over the top

edge of the iron or the batter may not be able to release from the iron.

Immerse batter-covered iron into hot oil.

Gently, shake iron to loosen batter, be sure to keep batter in the oil.

Fry about 1 minute or until golden.

Remove with a slotted spoon and drain on paper towels.

Re-heat iron in hot oil each time.

Dust with powdered sugar.

*These are time consuming, but can be fun, especially if you have older

children.

This is the recipe for Barbara's Miracle Rolls on pg. 92 of A User

Guide to the GFCF Diet for Autism, Asperger Syndrome and ADHD by Luke

. I'm just going to tell you how my husband's been doing it

so that I can use it for sandwiches. As with all the breads that are

acceptable on this diet, yeast or no yeast, I find it tastes better

warm from the oven or toasted. This bread freezes great.

Dry ingredients - mix together:

1 cup white rice flour

1/4 cup potato starch

1/4 cup tapioca starch

2 tsp. baking powder (i use featherlight)

1 tsp xanthan gum

pinch crushed sea salt

Wet - mix together:

1 egg beaten

1 tsp cider vinegar or water

1/2 stick (2 oz) gfcf margarine

1 cup warm water (may need less if using for pizza dough)

gently mix wet and dry with spoon and then mixer for a 2-3 min. Will

be sloppy in texture. Spray cookie sheet with edges with Pam and

spread thinly. 20 min @ 350 degrees, keep an eye on it, tho just to

make sure this isn't too long.

The recipe is originally meant for rolls and they use fruit pie tins

in the book

waffel, pancake mix

These are so easy & absolutely delicious.

1 1/2 C brown rice or dry whole corn (I havent tried corn yet)

1 egg, optional

2 TB olive oil, optional (for crispness)

1 tsp vanilla, optional

1 1/2 C buttermilk * (or fruit juice, water, soy milk,or rice milk)

Optional add 1 TB flax seep for extra health bonus

Place in blender. Blend on high speed 4 min or till smooth.

Optional for smoother batter let sit in refrigerator overnight or for a few

hours, then reblend before using. (If you have a VitaMix it gets plenty smooth

anyway. )

Just before baking blend in briefly

1/2 tsp baking soda

1 tsp salt (or to taste)

1 tsp baking powder

Pour from blender (batter should be thin) onto hot griddle or waffle iron.

Serves 4

* for buttermilk taste you can substitute for each cup needed, 1 Tbl. vinegar

in

a 1 cup measuring cup and then fill the cup to the top with rice or soy milk

thank you

Quinoa crackers

1 cup quinoa flour

4 tbsp starch (tapioca works best, but you can use arrowroot as well)

2 tsp baking powder

1 tsp xanthan gum

1/2 tsp salt

2 tbsp oil

6-8 tbsp water

Mix the dry ingredients together, make a well in the middle and add the oil=

and 6 tbsp water. Mix by hand adding more water until you are able to form =

a

ball (you will have to use your hands to work the dough). Then roll out th=

inly

(1/8th of an inch) between to sheets of parchment paper, cut into desired

shapes and place on cookie sheet. You can prick them with a fork if you wa=

nt

them to resemble saltines but it is not necessary. Bake at 325 for 15-20

minutes depending how crunchy you want them.

I make this recipe using wild rice flour, amaranth flour, and I'm sure othe=

rs

would work as well. Just make sure you adjust the water to get a good

consistency and that the dough is workable. These crackers are not fussy, =

and if you add too much water, just add a bit more flour.

PUMPKIN PIE FILLER

Makes 2 nine inch pies

1 1/2 cups sugar (for sub do 1/2 cup maple sugar, 1/4 cup maple surup, 1-2

small

scoops stevia)

1 tsp. Salt

1 tsp. Ground cinnamon

1 tsp. Ground cloves

1/2 tsp. Ground ginger

1/2 cup tapioca mix or tapioca flour

4 large whole eggs

2 large egg whites

(for sub I would do 1/2 flax seed and 1/2 arrowroot)

1 can (29 oz.) Libby's " 100% Pure Pumpkin "

3 cups vanilla flavored Almond Breeze or home made almond milk ( i suggest the

last. I think the almond milk has barley in it makeing it not GF)

Preheat oven to 425 degrees. Mix sugar, salt, cinnamon,

cloves, ginger, and tapioca into a small bowl.

Beat eggs in a large bowl, then add the canned pumpkin.

Running the mixer, add the sugar/spice mix, lastly add

the Almond Breeze (or milk sub). Mix thoroughly.

Pour into the pie shells. Bake at 425 degrees for 10 minutes,

turn down to 350 degrees (maybe open the oven door for a sec

to let some heat out), turn the pies a bit if spots of the crust

are burning, and bake for another 20 to 30 minutes. Longer if it

doesn't look done.

thank you KAT

rasberry jam

Stress-Free Raspberry Jam (Corn-Free)

" Time: 30 minutes

8 ounces fresh raspberries

8 ounces superfine sugar. (I think you could sub 1-2 tbs stevia as well)

1. Heat oven to 350 degrees. Put berries and sugar in two ovenproof

bowls or pie plates. Place in oven and bake for 25 minutes. Sterilize

one-pint canning jar and lid in boiling water for several minutes.

2. Remove bowls from oven, carefully add sugar to raspberries, and stir.

Mixture will become a molten jam. Pour into sterilized jar, close with

lid, let cool. Store refrigerated for up to two weeks.

Yield: About 1-1/4 Cups. "

original <http://www.nytimes.com/2003/10/01/dining/011NREX.html>

source: http://www.nytimes.com/2003/10/01/dining/011NREX.html

Suggestion: substitute other berries for raspberries

CORN DOG COATING

3/4 cup gfcf pancake mix

1/2-3/4 cup gfcf milk

6 Tablespoons corn meal

2 Tablespoons sugar (2 scopes stevia the one that comes in the jar)

My mom then adds:

1/4 heaping teaspoon cumin

1/4 heaping teaspoon chili powder

I don't add the spices, I just throw in some salt and pepper, but you can make

it however you like. Mix up the batter, take your gfcf hot dog (with stick in

one end), and hold it over the bowl. Spoon batter over the hot dog until well

coated, and place in a deep fryer until done (about 4 minutes). The recipes

coats about 10-12 hot dogs.

Enjoy!

thanks septembertracy

Pumpkin Muffins

1 1/2 cup bean or rice flour blend

1/2 cup brown sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. xanthan gum

1/4 tsp. salt

2 eggs

1/4 cup applesauce

1/2 cup water

1 cup canned pumpkin (Libby's brand)

1/2 cup raisins (optional)

Combine gluten-free flour mix, brown sugar, baking powder, cinnamon, xanthan

gum, and salt. Add in eggs, applesauce, water, and pumpkin. Stir in raisins

if desired.

Spoon into oil sprayed muffin pan. Bake at 350 degrees for 25 minutes or

until a toothpick inserted in the center comes out clean.

Makes 12 muffins.

Pumpkin Cookies

2 1/2 cup bean or rice flour blend

1 tsp. xanthan gum

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup margarine

1 egg

1 cup canned pumpkin (Libby's Brand)

1 tsp. vanilla

1/2 cup raisins or chocolate chips

Combine gluten-free flour mix, xanthan gum, baking soda, baking powder,

cinnamon, nutmeg and salt in a medium bowl.

In a mixing bowl, beat margarine and sugar until light and fluffy. Beat in

egg, pumpkin, and vanilla. Add in dry ingredients. Stir in raisins or

chocolate chips. Drop by tablespoons onto oil sprayed baking sheet. Bake at

350 for 15 to 18 minutes

Rice free muffins.

1 banana mashed.

2 eggs or egg replacer

1/4 cup oil

1/3 cup milk sub

1/2cup quinoa flour

1/2 cup tapioca starch

1/2 cup potato starch flour

1 tsp xanthan gum

1/3 cup of suger or sweetner

1/4 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/4 cup raisins (optional)

Combine dry ingredients and set aside. Mix together the banana, eggs, oil

and milk. Add to the dry ingredients and combine until mixed. Bake at 350 for

15 mins in a muffin tin.

I changed this alittle bit, I did'nt have any potato starch flour so I added

a 1/4 cup of chick pea flour and 1/4 cup of flaxseeds. Turned out great

thanks shani

ROLLS

Here's a recipe that is from ' book.

I made the rolls and they aren't too bad. You can cut them and toast

them.

..5c oil

..5c milk substitute

..5c quinoa or bean flour

..5c tapioca starch

..5c potato starch

1T sugar or sugar sub

3t egg replacer

2t xanthan or guar gum

2t GF baking powder

Preheat oven to 400.

Beat together oil and milk sub.

In a separate bowl mix all dry ingredients. Add liquid to dry and

combine until just mixed. Don't over beat.

Bake 20-25 minutes in an ungreased muffin tin or spoon onto cookie

sheet. Don't crowd them and they puff up. Bake to golden brown.

Store in an airtight container or freeze.

I haven't tried this as an actual loaf yet.

MARSHMELLOW SAUSE

This marshmallow cream recipe is

from Special Diets for Special Kids I:

1 envelope unflavored gelatin

1/3 cup water

2/3 of granulated sugar

1/2 cup GF Brown Rice Syrup

2 tsp vanilla

Pinch of salt

Sprinkle gelatin into the water in a small pan and let soften for 5

minutes. Add the granulated sugar and stir over low heat until the

gelatin and sugar dissolve. In the bowl of an electric mixer,

combine gelatin mixture, syrup, salt and vanilla. Beat on high speed

for 15 minutes until peaks form.

For the rice crispy treats add the melted margarine to the

marshmallow cream. Add the cereal and stir together. Press into a

pan and let set before cutting.

zuccini bread

Ingredients:

1 large zucchini

4 eggs ( or egg replacer)

2 cups sugar (or 2 tsp stevia) you can also use pear suase to sub this as well

with a sprinkel of stevia

1 cup oil (i used canola)

1 tsp vanilla (i used 1/4 tsp gf vanilla powder)

3 cups flour (i used the 4 flour blend here)

1 Tbls xanthum gum (i used guar gum)

1 Tbls cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder (i used Bob's Red Mill gf aluminum free)

1 cup chopped walnuts (i omitted)

shred zucchini in food processor. change to steel blade and add

eggs, sugar, zucchini, oil and vanilla.

Mix together dry ingredients and add to processor bowl, process just

until moxed. Pour into 2 9 " x5 " x3 " loaf pans. bake at 375 for 1

hour, or until bread test is done.

thank you

Brandee Simmang

PUMPKIN BARS (from 's SD4SK I)

4 eggs (or egg substitue)

1 ½ c sugar (can also increase pear sause and add some stevia)

1 ½ c vegetable oil

½ c applesauce or baby pears

16 oz canned pumpkin or squash

1 c rice flour

1 tsp salt

1 tsp baking powder

1 ½ tsp cinnamon

1 ½ tsp nutmeg

1 tsp xanthan gum or guar gum

¾ c chopped nuts (optional)

¾ c golden raisins or cranberries

Beat eggs, sugar, oil, applesauce/pears, and pumpkin until fluffy.

Add the dry ingredients.

Mix well and spread batter in a 15 " x 10 " x 1 " jelly roll pan.

Bake at 350 degrees for 25-30 minutes.

Note: You can also bake this in a smaller, deeper pan (9 " x 13 " ) but

you'll

have to increase baking time a bit.

hot chocolate recipe>

cups (1L?)DariFree powder

3/4 cup (168 g?)cocoa (unnsweetened, for baking)

3/4 cup (168 g?)granulated sugar

Mix well. Use 3 Tbsp(45 g)of mixture per cup of boiling water. Store

the rest in an air tight container. It's really good- my daughter

enjoys it all winter long.

thank you karen

chicken nuggets

3/4 cup GF/CF bread crumbs (I grind up frozen Deland Bakery bread for

this)but you can use whatever GFCF bread you have.

1/2 cup almond " meal " (I grind almonds in a coffee grinder until they

look like crumbs/flour)

1/2 cup Barbara's potato flakes

salt/pepper

If you are doing a large amount of chicken at once, you may want to

adjust the crumb mixture.

2 beaten eggs (we are using duck eggs right now, but chicken work

too!)

I cut up the chicken into chunks (I use chicken tenders). Beat the

eggs and put them in a bowl. Add all the chicken until each piece is

coated.

Put crumb mixture in a zip-lock and add chicken pieces. Shake until

coated. Deep fry for 4 minutes. Drain on paper towels. Whatever we

don't eat right then, I put in freezer bags and freeze. When we are

ready to reheat I put them in a 450 degree oven for 8-10 minutes. I

use a Pampered Chef stoneware pan to reheat them (and no, I don't

sell the stuff, I just really like their products!) and this helps

the outside to be crispy, not soggy.

Quickie Mix

10c GF flour mix ('s combo-3 1/3c corn or arrowroot starch, 3 1/3

tapioca starch, 2c garbanzo bean or bean flour mixture, 1 1/3c

sorghum flour

3/8c baking powder

1 cream of tartar

1 1/4c powdered milk substitute

1 1/2T salt

1/4c sugar

1lb shortening(Crisco or Spectrum)

3T xanthan or guar gum

Mix all together and store in an airtight container-will last for

several months in fridg. Use pastry blender or knives to break up

lumps.

Churros

1.25c hot water

1.5c Quickie Mix

4c oil for frying

..5c white sugar

1T ground cinnamon

Heat oil in deep fryer or pan.

Combine water and mix. Beat for about 3-4 minutes, until the mixture

becomes spongy and uniform. Using pastry bag, pipe 5 " long strips

into hot oil. Fry only a couple at a time. Cook until golden brown

and then drain on paper towels. Mix together sugar and cinnamon.

Dip into sugar to coat. Serve hot.

Bev2

CAKE

1 1/4 c gfcf flour blend

3/4 c sugar(if you can do it)

1/3 unsweetened GFCF cocoa powder

1/2 tsp baking soda

1/4 tsp salt

2/3 c plus 2 Tbs milk substitute with 1 Tbs of lemon juice added

1/4 c gfcf shortening(I use Spectrum), melted and cooled(1/8 tsp gfcf

butter flavoring can be added)

2 eggs ( or sub)

1 tsp gfcf vanilla or 1/4 tsp gfcf vanilla powder

Hope this works. I haven't really had any flops, yet.

Bev2

-

EGG SUB IDEAS

Eggs: I use eggs on one day and rotate alternatives like:

- 1 tsp arrowroot and a little water for each egg,

- a product called " Just Whites " (if egg whites are tolerated,

- Ener-G Egg Replacements (has corn),

- and 1 TBL puree prunes or Gerber FRUIT for 1 egg in each day.

- or boiled water with flaxseed.

I use 1 cup water and 1/3 cup flaxseed - boil it for a couple of

minutes and use 2 tsp. of mixture for each egg.

THE BEST COMBO: 1/2 flaxseed mixture above and 1/2 arrowroot.

I hope this helps!

Take care,

A Jeff's mom

www.talkaboutcuringautism.org

darifree 'shake'

darifree

flaxseed powder

flaxseed oil

protein powder (rice protein)

gf vanilla

veg. glycerine

ice

i don't have any specific measurements...just a bit of this and a

bit of that......

my kids love it! hope this helps....

amy, mommy to :

( I would think you can add some fruit to this as well, cal and some coconut

oil

for some fat)

BUTTER MILK SUB

Makes one cup

4 T Darifree powder

1 tsp apple cider vinegar

2 tsp fleishmns light

1 tsp arrowroot

1 cup water

Heat in sauce pan till it thickens to consistency of

butter milk.

Use in any recipe that calls for butter milk-works

like a dream.

Play Clay Recipe - this you could use for making home made christmas tree

ordaments for the tree with your kids

1 One Pound box ARM & HAMMER® Baking Soda (2 cups)

1 Cup ARGO® or KINGSFORD'S® Corn Starch

1¼ Cups cold water (add food coloring to color clay)

STIR together Baking Soda and Corn Starch in saucepan. Add water and cook over

medium heat, stirring constantly, until mixture reaches consistency of moist

mashed potatoes (approximately 10-15 minutes). If clay is cooked too long,

finished crafts may crack.

REMOVE mixture to plate and cover with a damp cloth. When Play Clay is cool

enough to handle, pat until smooth. Now you're ready to make fun shapes!

Note: In cooking, cutting and baking Play Clay, adults should assist young

children.

DRYING:

Air: Placed finished, decorated objects on wire rack. Dry overnight (8 hours).

Oven: Pre-heat oven to lowest setting. Turn oven off , then place finished,

decorated objects on a cookie sheet in oven for 10 to 15 minutes.

Microwave: Place finished, decorated object on paper towel. Bake at medium

power

for 30 seconds; turn crafts over and bake for 30 seconds more. Repeat until

Play

Clay is completely dry. Let cool before handling.

DECORATING:

Colored Clay -- When mixing Play Clay recipe, substitute food color for some of

the water to create fun, festive colors.

Paint -- Paint dry pieces with water color, poster or acrylic paints. Apply

glitter to wet paint. Use felt-tip pens or waterproof marker for drawing and

glue to apply details.

Decorative Elements -- Many objects found around the house and yard will help

create unique Play Clay crafts. Use buttons or coins to imprint a pattern on a

craft. Or accent a design with beads, macaroni, leaves, shells or bark. Either

place the decorations on Play Clay while it's soft or apply with glue to dried

craft.

FINISHING: Protect finished Play Clay objects with clear acrylic spray or clear

nail polish.

STORING: You can store any unused Play Clay for up to one week. Simply place in

a tightly sealed plastic bag or container and refrigerate. Do not freeze. Bring

to room temperature before using.

CHOCOLATE CHIP COOKIES

1 cup almonds, ground to cracker-crumb coarseness

1 cup bean flour (I used Bob's Red Mill Gafava)

1 cup tapioca flour

1 cup potato starch

1/3 cup plain mashed potato flakes (I used Barbara's)

1 Tablespoon xantham gum

1 teaspoon salt

1/4 teaspoon ascorbic acid (vit. C crystals) - Optional

1 teaspoon baking soda

1 cup Spectrum shortening or scant 1 cup oil

3/4 cups granulated sugar

3/4 cups packed brown sugar

1 tsp. vanilla extract (I used McCormick's)

1 Tablespoon Orange Juice

2 eggs

2 cups (12 oz package) semi-sweet chocolate chips (I use Paskesz from

Kirkmans' they are the only soy-free chip I've found)

Combine dry ingredients (almonds through baking soda) in bowl and

sift together. In the bowl of a sturdy mixer, combine shortening (or

oil) and sugars and beat until soft (not fluffy) and well combined.

Add vanilla and orange juice, combine again. Add eggs one at a time,

mix until smooth. Next, add one cup of dry ingredient mixture and

stir to combine, then another cup, then another, stirring to combine

well and stopping to scrape down the bowl in between each addition.

When your down the last 1/2 cup, check for consistency. The dough

should be soft enough to dent easily with a finger, but not sticky or

fluffy. (Note - we ended up adding all the dry ingredients to get

the correct consistency.) About the consistency of fresh Playdough.

Fold in chocolate chips by hand.

Refrigerate dough at least two hours. Preheat oven to 350. Roll

approx. 1 Tablespoon of dough into a ball and place on greased cookie

sheet. Flatten balls to form circle. Bake 12-15 minutes, until

centers look solid. Let cool at least 5 minutes before attempting to

move to a cooling rack. Note -We ended up baking the cookies for

about 21 minutes. Start checking them at 15. This makes a pretty

big batch. We've found that the cookies freeze very nicely.

Hope you enjoy these as much as we do!

Bethanne

Chocolate Cake

Preheat oven to 350 degrees. grease and flour an 8 x 8 pan.

1 1/2 cups GFCF flour blend ( I use Bette's 4-flour blend. Blends work

best for lighter texture)

1 cup sugar

1/2 cup GFCF cocoa powder (I use Hershey's Dutch Processed)

1/2 tsp salt

1 rounded tsp baking soda

1 tsp xanthum gum

Mix these ingredients in a bowl then add:

1/2 cup safflower oil

1/2 cup rice milk or Darifree (Darifree works great for this recipe)

1/2 cup hot water

1 egg

2 tsp vanilla (I use 1/4 tsp vanilla powder, 2 tsp water to make up

liquid volume)

1 Tablespoon club soda

Stir with whisk until mixed (do not overmix. Batter is thick like

brownie batter).

Pour batter into pan and bake for approx 30 min. Keep a close watch

after 20 min. I found the amount of cooking times varies greatly with

different ovens. Do not overcook cake. It is done when center looks

shiny but set. If you use the Bette's 4 flour blend the cake is lighter

and will be slightly rounded on top making it easier to tell if it is

done. The rice flour blends will take longer to cook and have a heavier

weight and texture. They are also harder to tell when done. Cool

completely before removing from pan.

Pineapple Velvet Cake

2 1/2 cups GF flour mix (let me know if you don't know what this consists

of)

1 tsp baking soda

2 tsp xanthan gum

3 tsp baking powder

1/2 tsp salt

4 eggs

1 cup canola oil (I used 3/4 cup and it turned out great)

1 2/3 cups sugar (I used just about 1/4 cup less)

2 tsp fresh lemon juice

1 cup unsweetened pineapple juice (you could also sub a different juice,

such as pear, but I've never tried it)

Combine the first five ingredients and set aside.

With an electric mixer, blend eggs, oil, sugar, and lemon juice. Beat well

so oil is completely emulsified and the mixture is light and lemony looking.

Turn beater to low, and add flour mixture and pineapple juice, alternating.

Pour batter into greased and floured tins (a 9 " x 13 " pan, two

9 " round cake

pans, or cupcake tins). Bake at 350 for 25-30 minutes for cakes, 15-20

minutes for cupcakes.

Frosting recipe

1 c. ghee

1 ts vanilla extract (alcohol free)

4 c. (appx. 1lb) sifted confectioners sugar

2 Tbs. rice milk

Frosting Coloring Tips:

Note: Color outcomes are based on dyeing white foods; final colors will

vary (based on original food product color & amt. of coloring agent used

(e.g. yellow cake + pomegranate juice will turn more orange than red).

Some colors (or amts.) may affect final flavor. Puree & drain fruits of

seeds before use & account for added liquid in the recipe. For richer

colors, use thawed (frozen) or concentrated juices of fruits & veggies.

Or avoid coloring completely & use plain white icing & colorful,

plastic

toys for decoration.

Blue: blueberries

Blue-Purple: blueberries, purple grape juice, blackberries, & blackberry

juice.

Brick red-orange: paprika

Green: pureed, cooked spinach (thawed frozen spinach works great)

Lavender: grape juice. For darker lavender use 4 cups frozen or fresh

blueberries

Pink: cranberry juice, raspberries, red currants, strawberries

Red: pomegranate juice, or dried, powdered, boiled, unsalted red beets

(ground in the blender or food processor-won't effect flavor).

Rich brown: instant coffee granules

Yellow, gold, & orange: small amts. of turmeric powder, yellow mustard

powder, curry powder, annatto powder, & carrot juice (final color

depends on amt. used).

Decorating Tip: Sprinkle shredded coconut over frosting before it

hardens to create a realistic looking Santa's beard, lamb or other

animal fur, etc.

These are things I have used to color Easter eggs: If you are using the

dyes to make colored icing or dry items like play dough, omit the

vinegar.

Dried powdered spinach will make a yellowish green. Add 1 teaspoon

vinegar to 2 tablespoons powdered spinach and 1 cup boiling water

Dried dark red beets will make a red or pink shade(depending on how much

you use.) You can use them in the wet form, if you smash them, and

strain the juice thru cheese cloth. You can also use dried red beets to

make a great pink or red

icing(perfect for valentines day) it does not effect the flavor.

Strawberry juice or jam also work well for a flavored red or pink icing.

Red onion skins use very little water, boil and then strain thru cheese

cloth

Yellow- turmeric(for Easter eggs 1 1/2 teaspoons turmeric + 2/3 cup

boiling water and 1/2 teaspoon vinegar

Brown dyes- 1 tablespoon instant coffee(or loose tea) 2/3 cup boiling

water 3/4 teaspoon vinegar tea and coffee produce different shades of

brown, so you might to experiment with this one. For an even different

color(darker) brown use, but use cocoa powder instead of coffee

red cabbage juice makes a bluish color

Blackberry juice- reddish blue dye

Blueberry juice- bluish grey dye

Violet dyes:

1/2 cup violet blossoms(can be found in the spring)

1 cup boiling water

Allow to stand for three hours, and then strain thru cheese cloth. This

will make a purple-blue dye

Lavender- add 1/8 cup lemon juice, it will cause some type of chemical

reaction and make lavender color

Green: Add 1/4 teaspoon baking soda and the dye will turn green, and if

you allow it to stand for several hours to overnight, it will turn a

dark yellow or orange

Mock Oreo Cookies

From Bette Hagman's The Gluten Free Gourmet Makes Dessert, page 165

Dough:

2 1/4 cups featherlight mix

1 scant teaspoon xanthan gum

2 teaspoons Egg Replacer

2/3 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) margarine or butter

1 cup sugar

1 egg

1 teaspoon vanilla

1-2 tablespoons milk or nondairy substitute

Filling:

2 cups confectioners' sugar

3 tablespoons shortening

1/4 teasoon vanilla

2 tablespoons hot water

Preheat oven to 350.

In a medium bowl, whisk together the flour mix, xanthan gum, Egg

Replacer, cocoa, baking powder, baking soda, and salt. Set aside.

In the bowl of your mixer, cream the margarine and sugar until light.

Add the egg and vanilla and beat well. Add the dry ingredients in 3

additions. If the dough becomes too stiff, add the milk as needed.

Shape the dough into two 10 " X 1 1/2 " rolls. Wrap in foil and chill.

Cut into 1/8 " slices (see note) and bake on an ungreased cookie sheet

for 10 minutes. Let cool for only a few minutes before removing from

the cookie sheet. Cool thoroughly on a rack.

For the filling, combine the confectioners' sugar, shortening,

vanilla, and hot water (use enough to create a good spreading

texture). Makes about 45 filled cookies.

Note: if you have a cooke stamp, press onto sliced cookies before

baking to give a more authentic look to the cookies.

PINEAPPLE MEATLOAF:

1 beaten egg (or egg substitue)

1/2 cup quick-cooking rolled oats (this is where I replace with GFCF bread

crumbs you could also do poha or quinoa flakes)

1/2 cup finely chopped onion

1/4 cup finely chopped green pepper

1/4 teaspoon salt

1 pound lean ground beef

1 8-oz can crushed pineapple (juick pack), drained or pear sause

In a large mixing bowl, stir together egg, bread crumbs, onion, green pepeer,

and salt. Add beef and pineapple, mix well.

Divide mixture into 6 equal portions. Shape each portion into a 4x2 inch load.

Place loaves into a 13x9x2 pan (I usually just shape it into one hugh meatloaf

for the entire family)

Bake uncovered, in a 350 deg oven for 30 to 35 min., or till meat is no longer

pink. (I broil on low to brown the top a little).

If you wish to top it with any type of GFCF sauce similar to barbecue sauce

before you broil, that will taste even better.

I hope this helps.

thank you nancy johnson

Marshmallows no can do if sugar free sorry

2 T. (2 envelopes) gelatin

1/2 c. cold water

2 c. sugar

1 c. hot water

pinch of salt

2 t. vanilla

powdered sugar (buy corn-free if you can find it, or make your own by finely

blending granulated sugar)

Soften gelatin in cold water. Combine sugar and hot water. Boil to a " soft

ball " stage (236-238 degrees). Add gelatin and salt. Beat until stiff. Add

vanilla. Beat thoroughly. Pour into an 8 " X8 " pan, which has been

dusted with

powdered sugar. Allow to stand until stiff enough to hold its shape. Cut into

strips. Remove from pan. Cut into squares and roll in powdered sugar.

HOMEMADE NUT MILK

cup ground nuts (using almond slivers ground up in food processor or

blender makes the finest grind)

4 cups water

4 tsp honey or pure veg glycerine

1 tsp gfcf vanilla

combine all ingredients in blender and blend longer than you think is

necessary. You can strain it if you want a smoother liquid. We put ours in a

Dari-free pitcher and mix it up before pouring.

CORN BREAD

1 cup corn flour

1 cup corn meal

4 tsp baking powder

2 eggs

1/4 cup oil

1 cup milk substitute

2 tsp sugar

1 tbls flax seed meal (optional)

mix all ingredients and pour into a greased 8x8 baking dish (i used

glass). bake at 400 degrees for 20-25 minutes.

yummy!hannah and i both loved it!

**I sprinkled a tiny amount of Stevia in place of the 2 tsp sugar and

it tasted good that way - in case you're trying to avoid sugar.

Brandee Simmang

MOCK OATMEAL COOKIES

1/2 cup honey (or 1/4 cup maple syrup or mock maple surup recipe)

1/3 cup brown sugar or (maple sugar smoothly pounded)

1/2 cup margarine (i used fleischmann's light it's gfcfsf) (can do coconut

oil)

1/2 cup peanut butter (i used arrowhead mills natural creamy)(smuckers natural

would work here to)

1/2 tsp vanilla (i used 1/4 tsp vanilla powder gfcfsf)

1 cup rice flour ( i used arrowhead mills white rice flour)

3/4 cup quinoa flakes

1 tsp baking soda

1/4 tsp salt

heat oven to 350 degrees. beat honey,brown sugar,margarine peanut

butter, and vanilla in medium bowl until creamy. combine rice flour,

quinoa flakes, baking soda and salt in small bowl. add to mixture.

drop by rounded teaspoon about 2 " apart onto ungreased cookie sheet.

bake 12 to 15 minutes or until light golden brown. cool 1 minute

before removing from cookie sheet.

thank you

brandee

modified some by christel king

Cheese sauce sub

1 15 oz can of white beans, rinsed and drained

1/2 cup bottled pimentos, well drained

2-3 TBL fresh lemon juice

3 TBL tahini

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp mustard

1 tsp turmeric (start with 1/2 tsp and add for color only)

Salt to taste

Blend everything in the blender. I added 1/3 cup of hot water because mine

got really thick and hard to blend. Next time I'm going to add Dari-free

instead for some calcium

PANCAKES

made a combo pancake mix with some tapioca flour, sorghum, amaranth-equal

amounts of each, some water about the same amount of one of the flours, some

cinnamon (1tsp) and arrowroot (3 TBS), an egg or egg replacer, vegetable

glycerin-1/4 cup or more, baking powder 1 tsp, some oil (1tsp or so)

I cooked them, and froze them. Kids just toast or nuke them to warm them up

and they are sweetened enough to not need fruit, syrup or anything else on

it. Just pick it up and eat it like a giant cookie.

Carolyn

Donna's Best GF Cake Ever!

1/4 cup white rice flour

1/2 cup tapioca flour

1/2 potato starch flour

1/2 cup garfava flour

(or 1/4 cup bean flour and increase white rice flour to 1/2 cup)

1 tsp xanthan gum

2 cups granulated sugar

3/4 cups Hershey's cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk substitute

1/2 cup oil

2 tsp vanilla

1 cup boiling water

Heat oven to 350.

Grease a bundt pan and dust it with white rice flour.

In a mixing bowl combine flours, sugar, cocoa, baking soda, baking powder and

salt. Add eggs, milk, oil and vanilla, beat well with an electric mixer on

medium speed for 2 min. Stir in boiling water (use a spatula). Batter will be

very thin like soup. Pour batter into prepared pan. Bake at 350 for about 40

minutes or until a tester comes out clean.

Cool on wire rack in pan for about 3-5 min. then turn out onto a plate. This

cake is very moist.

Drizzle:

1/6 cup Fleishmans unsalted or 2 tbl oil

3/4 tsp gf vanilla

About 1 tbs. milk substitute

1 1/2 cup powdered sugar

Mix margarine/oil, vanilla and milk together. Add powdered sugar slowly and mix

together. Drizzle over the top of the cake, letting the icing drizzle down the

center and the sides.

PLAY DOE

Homemade Playdough

Materials

.. 1 cup of salt

.. 1 cup of flour (gf muti purpose)

.. 1 cup of water

.. Cookie cutters

.. Rolling pin or narrow bottle

.. Food coloring (optional)

Directions

Put salt and flour in a deep unbreakable bowl. Drape your child in an old

shirt or smock and allow him or her to mix the dry ingredients thoroughly

with hands or a wooden spoon. Slowly add water to which some drops of food

coloring have been added. Continue to mix, then knead dough until it is

smooth and elastic without being sticky. Dump the dough onto a flat floured

surface and roll

advertisement

it out with the rolling pin or bottle. Use cookie cutters to make shapes or

provide child with other cutting and poking utensils such as plastic knives,

bottle tops and lids, chopsticks, and assorted plastic shapes.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX\

XX

Playdough

1 cup flour (gf of course)

½ cup salt

2 teaspoons cream of tartar

Combine above ingredients in a large saucepan.

Gradually stir in:

1 cup water

2 tablespoons oil

1 teaspoon food coloring

Cook over medium heat, stirring constantly until a ball forms. Remove from

heat and knead until smooth.

I've made this recipe TONS of times...and mostly with children

(preschoolers) helping. The exact measurements are not vital...Since small

children rarely get it exact, and it always turns out fine. This recipe

gives you the basic recipe...it won't make much dough...I usually triple or

quadruple it. And store it in large ziploc bag (squeeze all the air out) and

it'll last for MONTHS. Another cool thing...add a scent to it! Try the

extracts...peppermint, almond, vanilla, etc...Just like a tsp or so is

usually plenty. And I like to let the kids play in it as soon as its cooled

enough to not burn them, but still warm. They love that! Also...at first,

don't give them any tools/toys...just allow them time to explore the dough

with just their hands. Then, if you want, I would only give them very

simpletools...you don't need special playdo tools either...just pick up some

odd cutting/rolling type things at yard sales or thrift stores! Examples...

plastic knives/forks/spoons

straws

very dull pizza cutter (or toy plastic one)

toothpicks

popsicle sticks

cookie cutters (just basic shapes...circle, square...)

tin can (use tape on edges)

Use your imagination!

BUTTER MILK PANCAKES ___OR SUB THERE OF

I have been experimenting with almond " flour " and just made a batch

of pancakes with it. I did use an egg (duck egg to be exact as our

son came up high on hen's egg on his SAGE test) but you could use an

egg sub or just add more liquid. For the almond " flour " I put whole

almonds in our food processor and process until they look like fine

crumbs. I then put them in a ziplock and put it in the fridge and

use the flour in all our recipes. Here's the recipe:

1/4 cup almond " flour "

1/4 cup potato starch

1/4 cup tapioca starch

1/4 gafava flour

3/4 brown rice flour

1/4 tsp salt

2 tsp baking powder (we use Feather Weight because it is corn free)

2 tbsp sugar or honey

1 cup rice milk (we use Westbrae plain)

1 beaten egg (you can add more liquid or use an egg replacer)

1 tbsp oil

1/4 tsp vit. C crystals (helps " sour " the milk so it is more like

buttermilk)

SIFT (very important) dry ingredients together. Add beaten egg (or

egg replacer or 1/4 cup more liquid) to rice milk, oil and vitamin C

crystals. Add liquid to dry and mix together. As with ALL GF/CF

cooking you may have to add more liquid or more flour. If I need to

add more flour, I use more of the brown rice flour. More liquid, the

rice milk. This batter is a bit more runny than " regular " pancake

batter, but just a bit.

Cook as you would regular pancakes. We make up a batch and freeze

the leftovers by wrapping them individually and then putting them all

in a ziplock. I just pull out a pancake and nuke it for 60 seconds

and we're ready to go.

Happy cooking!

Bethanne

CINNIMON GRAM CRACKERS

3/4 cup Spectrum Shortening (although you can use gfcf margarine)

1/4 cup honey

1 cup brown sugar

1 teaspoon vanilla

1 1/2 cups brown rice flour

1 1/2 cups GF flour mix

1 teaspoon xanthan or guar gum

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon GF baking powder

1/2 to 3/4 cup water

(For rice free, you can use 3 cups of a rice free GF flour mixture.)

Preheat oven to 325 degrees. Mix shortening, honey, sugar and vanilla.

Mix dry ingredients in another bowl. Stir into creamed mixture alternating with

a little bit of water. The dough should form a soft ball. Refrigerate for at

least 1 hour. Roll

dough out between 2 layers of waxed paper (it will stick really well to the

roller otherwise). Roll until about 1/2 inch thick. Cut into squares,

circles, or use a cookie cutter. Sprinkle with cinnamon sugar and transfer to

greased cookie sheet. Bake 20 - 30 minutes. Don't let them get too brown, or

they will be like rocks the next day.

BREAD

Bread Machine White Bread

3 eggs ( or egg sub for riseing, ) I would use energy sub with sparkeling water

1-1/2 cup gfcf milk substitute

1/4 cup oil

1-1/2 teaspoons cider vinegar (or vinigar sub)

1 cup brown rice flour

1 cup white rice flour

mixed with 1 tablespoon xanthan gum

1/2 cup potato starch

1/2 cup tapioca flour

1/2 cup cornstarch

2-1/2 tablespoons sugar

1-1/2 teaspoons salt

2-1/4 teaspoons gfcf yeast ( or another rising adjent if yeast free)

Place all ingredients in the pan in the order given.

Scrape down the sides of the bread pan before starting

the machine.

Settings vary on bread machines, so you may need to

experiment before finding the right one for you. I use

a two-pound medium loaf setting.

Good Luck!

FUDGE COOKIES

1 stick gfcf margarine

..5 cup cf milk sub

2 cups sugar

3 T. cocoa

1 t. vanilla

1 cup finely ground gfcf graham cracker crumbs

Melt margarine at a very low heat. Add the milk and stir. Add the sugar and

the cocoa and stir. Cook these over very low heat until the soft ball

stage--approximately 20-25 minutes. Stir frequently.

Remove from heat and let mixture cool slightly--approximately 10-12 minutes.

Add vanilla and graham crackers. Stir. Drop by teaspoon onto waxpaper and

allow to cool.

(If mixture gets too thick, return to very low heat and add a small amount of

milk

chocolate frosting

I creamed soem Margarine ( Fleischman's

Light) and some confectioners sugar - then added in some melted gf/cf/sf

chocolate chips. It is very liquidy so I put it in the refrigerator

for a few hours and bingo - it is really yummy - tastes VERY similar

to Duncan Hines choclate frosting.

Kim

BREAD

2 cups white rice flour

2 cups tapioca

1/4 cup plus 2 tsps sugar

3 level tsps xanthan gum

2/3 cups Dari free (powder)

1 3/4 tsps sea salt

4 Tbsps safflower oil

1 tsp white rice vinegar

1 1/2 cups warm water

3 large omega 3 eggs

beat the eggs. add the other liquid ingredients and mix well. Pour into the

bread pan. Mix the dry ingredients together well and pour on top of the wet

ones. Make a small well. Add 2 1/2 tsps Fleischman's quick rise yeast. Turn the

machine on. When it starts mixing use a rubber spatula to scrap done the sides

and push the dough around a bit so it mixes better. I did this for about a

minute. Close the lid and let it go for the rest of the cycle. Remove to rack

to

cool when done.

I still am in shock that it turned out and looks good and tastes good and my

son

is eating it. After all the bricks I have made in the past I didn't think I

would ever get one that turned out. If you decide to try this I would love to

hear if it works for you.

Barb

Garfava Pizza Crust

1 TBSP yeast

2/3 cup garfava flour

2 TBSP dry milk powder

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin

1 tsp Italian seasoning

2/3 cup warm water

1/2 tsp sugar

1 tsp olive oil

1 tsp vinegar

Mix dry ingredients together, then add wet ingredients, mixing well. Add more

water if dough seems too " stiff " (should resemble soft bread dough).

Spread

evenly onto a greased 12 inch pizza sheet. Bake for 10 minutes at 425. (recipe

says to then add your favorite toppings and bake for another 20-25 minutes). I

hope this is helpful.

MOCK BASTING SAUSES

Soy sauce:

8 oz molasses

3 oz balsamic vinegar

sugar to taste

i used

1/2 tsp molasses

1/4 tsp balsamic vinegar

1/16th tsp sugar(estimated from a 1/8th tsp measure)

a little salt to taste

to tell you the truth i liked mine better than soy sauce.

****

teriyaki sauce:

add pureed pineapples or strawberries to above

*****

sweet and sour sauce

16 oz pureed strawberries or other pureed fruit

1 cup turbanado sugar or for sweeter taste add a can of frozen

condensed fruit juice syrup

8-16 oz sweet bell pepper choppped

1tsp fresh chopped garlic

1 tsp salt

4 oz molasses

combine all. pour over chicken, beef or pork. cook for 2 hours at 340

degrees. the author sometimes adds fresh strawberries to the dish an

hour before cooking is finished.

Banana-Quinoa Muffins

½ c brown rice flour or quinoa flour

½ c quinoa flakes

2 t baking powder

½ t salt

(sesame seeds)

(flaxmeal)

(calcium powder)

2 ripe bananas

2 eggs

2 T honey

3 T oil

Preheat oven to 400 degrees.

Mix dry ingredients in a bowl.

Mix wet ingredients in another bowl.

Add wet to dry.

Fill paper-lined muffins cups halfway.

Bake 20-25 minutes.

thank you debra

MINI SANDWICH ROLLS

1/2 c oil

1/2 c milk substitute

1/2 c quinoa or chickpea flour

1/2 c tapioca starch

1/2 c potato starch

1 T sugar (or xylitol)

3 t egg replacer (or 1 egg)

2 t xanthan gum

2 t baking powder

Beat together oil and milk substitute.

In separate bowl, mix all dry ingredients. Add wet to dry and combine until

just mixed. Don't overbeat!

Bake, 20-25 minutes in an ungreased muffin tin, or spoon onto a cookie sheet.

Don't crowd them; they puff up a lot. Bake to golden brown. Store well in

airtight container or freeze.

HAPPY BAKING!

Debbie

Here's a riceless recipe from one of the SCD sites:

VEGETABLE MUFFINS

3 c grated zucchini, carrots, etc.

3 c nut flour

1/3 c oil (coconut oil is nice)

1/2 c honey

3 eggs, beaten

2 t cinnamon

1 t baking soda

1/2 t salt

Mix grated vegetables, nut flour, oil, and honey.

Add beaten eggs, cinnamon, baking soda, and salt. Mix well.

Bake in paper-lined muffin tins, at 350 degrees, 20 -30 minutes.

These are really delicious!

MUFFINS

1 cup millet flour

1 cup buckwheat flour

3/4 cup tapioca starch

2 tsp. baking powder

1/2 tsp. salt

3-4 tbls. cinammon

1 cup sugar (I used 1/2 cup xylitol & 1/2 cup beet sugar but any sweetener

will do)

2 tsp. xanthan gum

I mixed all the dry ingredients in the food processor then added 1/3 cup of

flaxseed goop (make this by boiling 1 tbls. flaxseed to 1 cup water for 10

minutes then drain through a screen & discard the flaxseeds) and added 1

cup

dari

free and mixed it around. (add a little more or less depending on the

consistency you want) I baked it at 375 for about 35 minutes. I've found that

leaving out the oil seems to help the denseness.

I bet you could add some fruit to these as well

Regards,

Sharon

ELECTROL LIGHT DRINK- for when they are sick

Electrolyte drink 1 quart boiled water 2 tbsp. honey 1/4 tsp. of salt 1/4

tsp.baking soda Can be kept in refrigerator for 24 hours

Deanna's (Midas Gold's) Pancakes/Waffles

1 cup almond flour

4 eggs

2 tablespoons honey

1 teaspoon vanilla

1/4 teaspoon salt

1/4 teaspoon baking soda

1. Mix together and pour on a greased griddle to make pancakes. Works

great in a waffle maker, too!

MEXICAN FESTA

Black beans (soak overnight, and cook next day)

1.5 pds ground hamburger meat

brown rice

corn tortilla s

GFCF salsa

Cook the rice, beans, and meat.

Combine all three.

Add green chilies

chopped tomatoes and corn (we didn't but it would make it more moist)

Layer with corn tortillas

Top with GFCF salsa

serve with corn tortilla chips

My kids liked it

HOMEMADE HUMMACE

Hummus

10 min. to prepare (after chick peas are cooked)

Yield: about 3 1/2 cups (6 to 8 servings)

A tangy and delicious chick pea puree from the Middle East, hummus is a perfect

dip or sandwich spread. Preparation is super-quick if you use a food processor.

NOTE: This recipe calls for 3 cups cooked chick peas. You can soak and cook dry

ones, but canned work just as well (I always used canned).

2 to 3 medium cloves garlic, sliced

a large handful of parsley

2 healthy scallions, in 1-inch pieces

3 cups cooked chick peas (2 15 1/2 oz. cans, rinsed and well drained)

6 Tbs. tahini

6 Tbs. fresh lemon juice

3/4 to 1 teas. salt (to taste)

optional: cayenne and a little cumin, to taste

1) Place garlic, parsley, and scallions in a food processor or blender, and

mince.

2) Add chick peas, tahini, lemon juice, and salt, and puree to a thick paste.

(You can also do the mincing and mashing by hand. The hummus will have a

coarser

texture, but that can be nice, too).

3) Season to taste, if desired, with cayenne and cumin (and correct the salt,

if

necessary). Transfer to a tightly lidded container and chill.

-----

Worcestershire Sauce

1 1/2 tsp. vegetable oil

1 medium onion, chopped

1 jalepeno pepper, seeded, chopped

2 cups apple cider vinegar or Ener-G yeast fre vinegar (reconstituted)

1 Cup honey

1 cup water

2 TBSP lemon juice

2 TBSP grated horseradish

1 TBSP anchovy paste

1 tsp salt

3/4 tsp black pepper

1/8 tsp ground cloves

In a large, heavy saucepan over medium-high heat, saute onion and garlic in oil

for about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to

medium low, simmering until mixture is reduced to 3 cups. Stir occasionally.

Mixture darkens as it simmers.

Strain into an air-tight glass container and store in the refrigerator. Makes 3

cups. Serves 96 (1 Tablespoon each)

Calories 15: Fat<1g.: Protien<1g; Carb 3g; Chol 0mg; Sodium 29mg;

Fiber<1g

Bozich