Gluten Free

recipes friendly to people with

Celiac Disease

Recipes collected from public domain

compiled by: Laurene Wells

Copyright (c) 2004 by Laurene Wells, all rights reserved

This cookbook is dedicated to my Mom & Dad.

For my Mother, who has spent her entire life taking care of her family. Who has always been the best cook in town, in every town she has ever been in. Who is forever so concerned about the health and success of everyone around her, that she often forgets to take care of herself. Who is now faced with the challenge of re-learning how to cook using unfamiliar ingredients for Gluten-Free cooking. I know that cooking is much more than simple food production to my mother, it is art, self-expression, and an act of love. To her lifetime of dedication to providing healthy and delicious meals to our family, I hope this book is an honor to my Mother.

For my Father, who has spent his life working more hours in a week than anyone should have to. Who has spent every summer I can ever remember growing an abundance of vegetables in his garden, often dreaming of owning a farm or ranch in some quiet location. Who taught all of us kids about hunting and fishing, and living off the land. Who even when things were tough, when struggles seemed impossible, when most other people would succumb to depression and despair, he always has a joke to tell and a smile to share. Who even now while struggling with multiple health complications, physical pain, and diet restrictions, still is stoic and strong in spirit - more worried about putting the cover on his boat than his difficulty breathing. To his lifetime of dedication to providing for our needs, financial, physical and emotional - I hope this book is an honor to my Father.

The purpose of this book is to provide a resource of Gluten Free recipes that will be useful for daily meals, celebrations and holidays year-round. The recipes in this book have been taken entirely from public domain on the internet. However, due to the incredible time pressure to try and get this composed, printed and mailed in 1 week of time, none of the authors or contributors have been contacted to obtain their permission for inclusion in the book. Therefore, it is likely that this book can never be printed as a for-profit publication as the recipes are not my own. Copying, or reproducing the contents of this book for profit is not permitted. Probably 80-90 percent of the recipes were obtained from the http://www.celiac.com recipe archives. Other sources have been noted with the recipe wherever possible. The many hours of time invested in the creation of this book are donated for the sole purpose of providing a culinary resource for my family.

God bless you, and may He grant you peace.

-Laurene Wells

Table of Contents

Banana Biscuits

Basic Biscuits

Brazilian Potato Biscuits

Chocolate Biscuits

Cinna Buns

Cinnamon Rolls

Hamburger or Hot Dog Buns

Roben Ryberg's Biscuits

Sandwich Buns / Pizza Shells / Cinnamon Rolls

Alison's Yeast Bread

Anisette Toast

Banana Bread

Banana Nut Bread

Basic Bread

Basic Bread for Bread Machine

Buttermilk Cornbread

Corn Bread

Fabulous Herb & Olive Loaf Bread (Bread Machine)

Flat Bread (easy)

Flatbread

Gluten Free Tortillas

Basic Tortilla Mix

GF Corn Tortillas

Gluten-Free Flour Tortillas

Tortillas

Lopez Tortillas

Betty Hagman's Tortillas

Gluten Free Brown Bread

Irish Soda Bread

Maria's Real GF Light "Wheat" Bread

Maria's Bread Flour Mix (makes 9 cups = 3 loaves)

Quinoa Blend Bread and Pizza Crust

Soft White Bread

White Bread

White Bread #2

G.F. Pineapple Muffins

A.J.'s Pumpkin-Raisin Spice Muffins

Blueberry Muffins

Carrot-Raisin Muffins

Chocolate chip Crumb Cakes

Coconut Muffins

Corn Muffins

Gingerbread Muffins

Apple Pancakes

Banana Pancake

Buttermilk Bisquick Mix

Crepes #1

Crepes #2

Margit's Pancakes and Waffle Mix

Pancakes

Buttermilk Pancakes

Potato Waffles

Rice Pancakes

Sorghum Pancakes

Sweet Chestnut Pancakes

Tea Scones

Basic Brownies

Brownie Mix

Chocolate Brownies

Fudge Brownies

Australian Steamed Pudding or Fruitcake

Angel Food Cake

Apple cake

Apple Cake #2

Banana Cake

Birthday cake

Buttermilk Yellow Cake

Black Magic Cake

Boiled Fruitcake

Booze Cake

Non-Dairy Butter Cream Frosting

Buttermilk-Apple Coffee Cake

Carrot cake

Carrot Cake #2

Light Carrot Cake

Brazilian Carrot Cake

Cheese Cake

Cheese Cake #2

Chocolate Hazelnut Cake

Chocolate Cake

Chocolate Frosting

Chocolate Garbanzo Bean Cake

Chocolate Mousse

Cocoa-Cola Cake

Coconut Pecan Frosting

Coffee Cake

Corn Flour Sponge Cake

Cowboy Cake

Cream Cheese Cup Cakes

Doughnut Cake

Flourless Chocolate Cake

Flourless Chocolate Cake #2

English Style Fruit Cake

Heavenly Chocolate Cake

Italian Almond Cake

Lime Cheesecake

Nutty Lemon-Blueberry Coffee Cake

Pineapple Cake

Pineapple Cheesecake

Pineapple Velvet Cake

Seven Minute Frosting

Plum Cake

Potato Starch Sponge Cake

Low-Fat Buttermilk Pound Cake

Rhubarb Coffee Cake

Rum Dried Fruit Cake

Russian Tea Cakes

Shipman House Gluten-Free Coffee Cake

Tracey's Variation on the Shipman Coffee Cake

Spice Cake

Sponge Cake

Susie's Cheesecake

Brazilian Vanilla Cake

White Cake

Cookie Flour Mix

Biscoitos de Maizena (Sugar Cookies)

Biscotti

Caramel bars

Chocolate Bliss Peanut Butter Cookies

Chocolate Chip Cookies #1

Chocolate Chip Cookies #2

Chocolate Chip Cookies #3

Chocolate Chip Cookies #4

Chocolate Chip Cookies #5

Lisa's Firehouse Chocolate Chip Cookies

Chocolate Chip Ginger Cookies

Christmas Sugar Cookies

Bette Hagman's Four Flour Mix (from "The Gluten-Free Gourmet Bakes Bread").

Coconut Macaroons

Coconut Macaroons #2

Cornflake Cookies

Date Squares

Flourless Almond Butter cookies

Ginger Cookies

Gingerbread Cookies

G.F. Ice Box Cookies

Rolled Sugar Cookies

Gingerbread Cookies #2

Gluten-Free Cutter Cookies / Pie crust

Graham crackers

Lebkuchen (German Ginger Cookies)

Masa Chocolate Chip Cookies

Meringues

Old Fashioned Amana Honey Cookies

Oreo-Style Cookies

Paula's Gluten-Free Cocoa Peanut Butter Chocolate Chip Cookies

Peanut Butter chocolate Chip Cookies

Really Easy Peanut Butter Cookies

Cathleen Morgan's Peanut Butter Cookies

Roben Ryberg's Snickerdoodles

Snickers Cookies

Spritz cookies

Sugar & Spice Madelines

Sugar Cookies

Basic Donuts (Donut maker needed)

Chocolate Donuts (No Donut Maker Needed)

GF Favorite Donuts (No Donut Maker Needed)

Spicy Donuts (Donut Maker Needed)

Apple Crisp

Apple Crisp #2

Berries in a Cloud

Black Currant Pie

Cashew Creme Whipped Topping

Chocolate Almond Torte with Frosting

Cranberry Apple Crisp

Cranberry Nut Dessert Pie

Lemon Angel Pie

Lily's GF Pie Crust

Pie Crust #2

Pie Crust #3

Pie Crust #4

G.F. Corn Flakes Pie Crust

G.F. Graham Wafer Base Substitute

Praline Pumpkin Pie

Pumpkin Cobbler

Bombocado (Brazilian dessert)

Butterscotch Pudding Mix

Chocolate Pudding Mix

Coconut Cream Pudding Mix

Depression Era Rice pudding

Fresh Cranberry Holiday Jello

Plain Rice Pudding

Sticky Date Pudding

Vanilla Pudding Mix

Dumplings

More Dumplings

Homemade Pasta

J.R.'s Pasta

Rice Flour Noodles

Matzo balls

Corn Chowder

Corn & Potato Chowder

Homemade Split Pea Soup

Artichoke Heart Dip

Creamy Spinach Dip

Granola

MaCheBe! (mama's cheese bread)

Pao de Queijo

Tuna fish Balls (Brazilian Appetizer)

Baked Mashed Potatoes

Barbeque Sauce

Beef & Cabbage Soup

Beth's Chicken Nuggets

Cheddar Crackers

Chicken fingers

Chicken Pot Pie

Citrus Glazed Pork Loin

Corn Bread Stuffing

Crab Cakes

Cream of Mushroom Sauce

Jane's Tuna Noodle Casserole

Dixie Pork Chops

Stuffing / Dressing

Herb gravy

King Ranch casserole

Little T's Tasty Chicken Nuggets

Meat Loaf

Meat Loaf #2

Meat Loaf #3

Meat Loaf #4

Meat Pie

Onion Rings

Oven Fried Chicken

Pork and Potato Stuffing

Potato Non Gratin

Quick Tomato Beef

Rack of Lamb with Rosemary Scallion Crust

Southern-Fried Chicken

Turkey Meatloaf with Cranberry Glaze

Filipino Adobo

Fish Balls

Teriyaki Sauce

Sweet and Sour Sauce

Alternative Soy Sauce

Teriyaki Sauce

Vietnamese Cole Slaw

Vietnamese-Spiced Pork Chops

Quiche Lorraine

Old Fashioned Hot German Potato Salad

Chick Pea Chipatis

Falafel

Hari's Cabbage and Carrot Side Dishes

Hari's Lemon Rice

Hari's Suicide Potatoes

Lamb Curry

Tabouli Salad

Amazing Pizza Crust

Pizza Crust #2

Pizza Crust #3

Gifts of Nature Pizza Crust

Focaccia Bread

Jeanne's Secret Pizza Sauce

Upside down Pizza

Antipasto

Chicken Cacciatore

Eggplant Parmesan

Gnocchi

Italian Chicken & Rice

Meatballs

Muffaletta Sandwich

Panforte - Italian Fruitcake

Tortilla Soup

Communion "Tortillas"

Carne Guisada Los Barrios

Enchilada Sauce

Enchiladas

Lasagno (Mexican Lasagna)

Spicy Chicken Fajitas

Taco Seasoning

Pollo en Amaranto: Chicken in Amaranth Sauce

Croquetas de Papa con Amaranto: Amaranth-Potato Croquettes

Sopa de Calabaza y Elote con Amaranto: Squash, Corn and Amaranth Soup

Arroz y Amaranto con Leche: Rice and Amaranth Pudding

Postre de Plátanos con Vainilla: Plantains with Vanilla Cream

Queso Asado: Grill-Roasted Cheese

Pollo al Carbon: Grilled Chicken

Bistec al Carbon: Grilled Beef Steak

Estofado de Pollo en Frutas:Chicken and Fruit Stew

Dulce de Camote y Naranja:n Yam and Orange Dessert

Tamales: Basic Tamales

Tamales Rojos Veracruzanos con Pollo: Veracruz-Style Tamales with Chicken

Tamales Dulces: Sweet Tamales

Chilaquiles con Pollo y Queso: Chilaquiles with Chicken and Cheese

Huevos al Albañil: Eggs in Green Salsa

Champurrado: Chocolate Atole

Tofu Fruit Smoothie

Mead Ale

BLUE VELVET (blueberry melomel [fruit mead])

Banana Biscuits

This recipe comes to us from Elizabeth Griffith.

Makes 12 biscuits.

1 cup GF flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour, potato starch, chick pea flour, 1/2 teaspoon of xanthan gum/cup)
1/2 cup tapioca flour
1 teaspoon baking soda
2 teaspoons baking powder
3-4 Tablespoons sugar

Sift all this together and add 2 medium large, ripe, well-mashed bananas (3/4 cup - 1 cup) and mix well. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.

Basic Biscuits

Serving Size: 12

1 cup sorghum flour
3/4 cup GF Flour Blend
1/4 cup Sweet Rice Flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon cream of tartar
¼ teaspoon salt
½ cup shortening -- cubed
1 egg
1/2 cup milk

Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better

Brazilian Potato Biscuits

This recipe comes to us from Paula Santos.

1 medium sized cooked mashed potato
1 egg yolk
4 tablespoon rice flour
2/3 cup cornstarch
½ stick margarine (50g)
1 teaspoon baking powder
½ teaspoon salt
Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.

Chocolate Biscuits

Ingredients: makes 20 biscuits

1 oz or 25g cocoa powder
2 oz or 50g potato flour
2 oz or 50g rice flour
1 oz or 25g chick pea flour
1 oz or 25g ground almonds
3 oz or 75g granulated sugar
3 oz or 75g hard margarine or butter
1 egg

Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.

Preheated oven
gas mark 4 350° F 180° C
Bake for 12 - 15 minutes.
Cool on a wire rack.

Variations: Add chopped nuts or crystallized ginger

Cinna Buns

This recipe comes to us from Nina.

Makes 18 - 20 buns.

Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14" x 20"). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately 3/4" wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!

BREAD / ROLL RECIPE

*1*

1/2 cup warm water
2 teaspoon sugar
4 teaspoon dry yeast
In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

*2* Wet ingredients
1 1/2 cups of warm water
4 eggs
4 tablespoons oil
1 teaspoon lemon juice
Mix the above wet ingredients in a bowl and beat well.

*3* Dry ingredients
2 cups tapioca flour (I use tapioca starch)
2 cups rice flour (OR 1 3/4 rice flour & 1/4 soy flour)
2/3 cup powdered milk
4 teaspoon xanthan gum
1 1/2 teaspoon salt
1/4 cup sugar

Add the wet ingredients to the dry, and add the yeast mixture last. Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky. Allow to rise once in a warm place until doubled ( about 1/2 hour). Put in a well greased bread pan and bake 350 for 25 min or so. * * * You can also make delicious buns. Either spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan. You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way. Brush tops with egg yolk for a glaze (optional: sprinkle w/sesame or poppy seeds)

Cinnamon Rolls

A: Mix and let rise:

½ cup warm water

1 tablespoon GF yeast

1 teaspoon sugar.

B: Whisk together:

¾ cup milk at room temperature,

¼ cup oil.

C: Mix together well:

1 cup potato starch

1 cup cornstarch

½ cup garbanzo bean flour

1 teaspoon salt

1 tablespoon baking powder

2 teaspoons xanthan gum.

Grease an 8" X 8" square baking pan.

With an electric mixer mix "B" & "C" together. Then add "A" and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13" X 13" square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut into 1 ½" long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning.

LETTING THESE ROLLS RISE IS VERY IMPORTANT.

Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil.

Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).

Hamburger or Hot Dog Buns

This recipe comes to us from: Jane Conrad.

Preheat oven to 400 degrees.

Ingredients:
3/4 cup rice flour
1/4 cup potato starch
1/2 cup tapioca starch
2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar

Mix above ingredients.

In a separate bowl mix the following:

2 eggs
1/3 cup oil
1/2 cup milk

Mix wet ingredients with dry ingredients. Spray cookie sheet with pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings aren't to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Don't undercook or they will fall when cooling. Take out of muffin rings and let cool completely.

Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add 1/4 - 1/2 teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When they're thawed Usually microwave one for about 15-20 seconds, not to much, just to warm them up.

Roben Ryberg's Biscuits

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: "This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits."

Ingredients:

1/3 cup shortening
1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
3/4 cup milk
1/2 teaspoon salt

Directions:

Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly "floured" (cornstarch) surface. Dough should be about 1/2 inch thick. Cut out biscuits with 2 1/2 inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.

Makes 6-8 large biscuits.

Sandwich Buns / Pizza Shells / Cinnamon Rolls

This recipe comes to us from the Denver Metro Chapter of CSA/USA's High Altitude Gluten-Free Cookbook.

GF All Purpose Flour mixture:
4 cup brown rice flour
1 1/2 cup Sweet rice flour (at Asian markets)
1 cup tpioca starch flour
1 cup Rice polish (Ener-g food at health food stores)
1 tablespoon of Guar gum (health food stores)

Whisk all ingredients together. Make large batches and store in Ziplock bags in freezer.

Sandwich Buns/Pizza Shells/Cinnamon Rolls

2 teaspoon sugar
1 3/4 c. lukewarm water
3 large eggs
¼ c. butter or margarine (not low fat substitute)
1 ¼ c. water (yes, an other l ¼c of water)
1 tsp. GF vinegar (I use Heinz)
1/3 c. sugar, less the 2 tsp. above
1 ½ teaspoon salt
2/3 cup nonfat dry milk
2 cups rice flour (can be white or brown or ½ and ½)
2 cups tapioca flour
3 ½ teaspoon xanthan gum
2 package active dry yeast (1 ½T)

Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

* SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4" aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.

* CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers.

Allow dough to rise double in a warm place. Can take as long as 1 ½ hr.

Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Slice the buns crosswise as for sandwiches. Seal in zip bags and freeze.

* PIZZA SHELLS(makes 2 14" shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently pat the dough out to desired size using the flat of your hand.

Bake unfilled pizza shells at 400 for 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.

Alison's Yeast Bread

3 cups GF flour mix(see below)
1/4 cup sugar
3 1/2 teaspoons xanthan gum
2/3 cup dry powder milk
1 1/2 teaspoon salt
2 teaspoons sugar
1/2 cup lukewarm water
1 1/2 tablespoons yeast granules
1/4 cup shortening
1 1/4 cups water
1 teaspoon vinegar
3 eggs

Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to the mixer and beat on high for 3 minutes.

Spoon the dough into 3 small (2 1/2" by 5") greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.

GF Flour Mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Combine and measure amount needed for recipes.

Anisette Toast

This recipe comes to us from Linda Rosendahl.

2 eggs
2/3 cup sugar
1 teaspoon anise seed
1 cup white corn flour

Heat oven to 375 degrees. Grease and flour a loaf pan, 9" x 5" x 3". Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½½" thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned.Makes 16 slices. Store in airtight container. These keep very well.

Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.

Banana Bread

This recipe comes to us from Ellen Gold.

Mix together Dry ingredients:

1 cup brown rice flour
1 cup white rice flour
1/4 cup each potato starch flour & tapioca flour
1 tsp. xanthan gum
1 tablespoon gf baking powder
1/2 tsp. salt
tablespoon egg replacer (dry ingredients mixed)

Wet ingredients:
1/2 cup butter, (or canola oil)
2/3 cups honey or brown sugar -or- 1/2 cup fructose
cream oil & sugar
1-1/2 cups thoroughly mashed overripe bananas

Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini- loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F for 40 minutes to an hour depending on loaf size. Cool on rack.

Banana Nut Bread

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue- Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.

Ingredients:

1 cup mashed ripe bananas
1/4 cup chopped nuts
3/4 cup sugar
3/4 teaspoon GF baking powder
1 teaspoon GF vanilla
1/2 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1-1/4 cups rice flour
1/4 cup vegetable oil

Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.

Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.

This recipe came from the first TCCSSG cookbook, page 16.

Basic Bread

This recipe comes to us from Cory Bates

3 Eggs
1 teaspoon vinegar
¼ cup oil
1 1/8 cup water

3 1/3 cup GF flour mix
3 tablespoon sugar
1 ½ teaspoon Salt
2/3 cup dry milk
2 1/4 teaspoon active dry yeast

Add all wet ingredients to bowl, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several (5-7) minutes with a mixer or vigorously by hand to insure complete mixing. The dough will be the consistency of very thick cake batter. Place dough in slightly greased bowl, cover, and set in warm place. Allow to rise until about double in size. Punch the dough down and fold out into bread pan coated with cooking spray. Smooth out any bumps on top of dough ball with your finger. Cover and allow to rise until about double. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an additional 20 minutes. Enjoy!

This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.

The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.

Basic Bread for Bread Machine

This recipe comes to us from KennethVaughan.

In the bread makers container add:
3 large eggs
1 2/3 cup water
3 tablespoons corn oil
1 teaspoon vinegar

In separate bowl:
¼ cup brown or white rice flour
1 cup tapioca flour
1 ½ cup corn flour
½ cup flaxseed flour (pardon the spelling use this to help with fibre content can sub ½ cup tapioca flour)
½ cup skim milk powder
3 tablespoons sugar
1 ½ teaspoons salt
2 ½ teaspoons xanthum gum

Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons GF yeast. Set bread maker for whole wheat select light and press go.

Buttermilk Cornbread

This recipe comes to us from M.J. Richards.

Preheat oven to 425

2 cup GF flour
1/2 cup 2 tablespoons sugar
1 1/2 tablespoons baking powder (4 1/2 t.)
1 teaspoon baking soda
2 cup white cornmeal (Martha White is my preferred brand)
1 cup buttermilk
1/2 cup milk
3 eggs
1/2 cup vegetable oil
1/2 teaspoon salt

Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.

Corn Bread

This recipe comes to us from Janet Wolkenstein

1 ¼ cups yellow corn meal
½cup white rice flour
¼ cup tapioca flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a GF non- dairy milk substitute if needed.

Fabulous Herb & Olive Loaf Bread (Bread Machine)

This recipe comes to us from F. Winslow.

Ingredients:

1-1/3 cup warm water

1 teaspoon apple cider vinegar

2 teaspoons yeast

2 teaspoons Authentic Foods Dough Enhancer

2 teaspoons sugar

2 eggs

¼ cup olive oil

½ teaspoon salt

3 ½ cups Glutano Flour Mix

½ cup Authentic Foods White Bread Mix

Directions:

Combine ingredients 1-6 and whisk thoroughly - you're done when it foams up.

Combine Glutano Flour Mix and Authentic Foods White Bread Mix in a bowl.

Place all wet ingredients (add the salt ) in bread machine and mix thoroughly.

Start bread machine and add flour mix. Add flour as needed so that dough is firm enough NOT to fall back into the space created by the bread machine paddle.

For a hearty, herb/olive loaf, mix in:
2 teaspoon dry thyme
1/8 teaspoon savory
15 pitted, quartered, Kalamata olives
¼ cup grated parmeggiano cheese

Set bread machine for:
20 minutes knead 1
70 minutes rise 3
65 minutes bake
2 lb loaf
Dark Crust

Flat Bread (easy)

This recipe comes to us from Ayesha Iqbal.

Use in equal measures:
-Chick pea flour (also known as gram flour and 'basin' in indian shops)
-Pounded yam flour
Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.

Flatbread

1/2 cup amaranth flour
1/2 cup tapioca flour
2 teaspoon arrowroot powder
2 teaspoon light, cold-pressed oil
1/2 cup water
1/3-2/3 cup extra flour for kneading

Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick.

Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. Turn over and heat 1 1/2 - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.

Gluten Free Tortillas
25g/1oz-gram (chickpea) flour
100g/4oz-cornflour
2-tbsp tapioca flour
½-tsp salt
2-eggs
360ml/12fl.oz. water
Oil for brushing the frying pan
Place the flours and salt in a mixing bowl and mix together thoroughly
Add the egg and beat until smooth then slowly beat in the water
Cover with clingfilm and refrigerate for 30 minutes
Heat a medium sized frying pan until very hot then brush with oil
Making sure the pan is still very hot, pour in enough batter to just cover the bottom of the pan
Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up
Flip the tortilla over cook the other side for 30 seconds only, until barely cooked
Transfer the tortilla on to greaseproof or parchment paper and repeat with the remaining batter, stacking each cooked tortilla between greaseproof paper
Refrigerate or freeze until ready to use.
Reheat.

Basic Tortilla Mix

Laurie in Colorado sent this tortilla recipe. Can't wait to try it! Here is the gf flour tortilla recipe from the Denver Metro/CSA Chapter for use with an electric tortilla press:

1/4 cup cornstarch

1/4 cup tapioca flour

1/4 cup potato starch flour

1/4 white rice flour

1/4 cup brown rice flour

1 tsp salt

1-1/2 tsp xanthan gum

1 generous tsp baking powder

1-1/2 TBSP vegetable oil

1/2 cup water or more as needed

Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once.

GF Corn Tortillas

2 cups masa harina (ground corn - available at most grocerie stores)

1/4 teaspoon salt

1 to 1-1/4 cups warm water

*makes 12*

In a medium size bowl, stir together masa and salt. Stir in enough water to make thick, firm, but still soft dough. Heat a cast-iron griddle or heavy skillet over medium-high heat. Divide dough into 12 equal balls. One at a time, roll or press a ball into a tortilla roughly 6 inches in diameter. Place tortilla on hot griddle and cook untill it just begins to turn slightly golden and its edges curl, 1 to 1-1/2 minutes per side. Transfer to a napkin-lined basket while preparing the remainder.

Gluten-Free Flour Tortillas

From http://www.livingwithout.com/recipes_glutenfreebasics.htm

1 cup white rice flour

1/3 cup potato starch

1/3 cup tapioca flour

1/3 cup fava bean flour

2 tsps xanthan gum

1 tsp baking powder

1/2 tsp sugar

1 1/4 tsp salt

2 Tbs vegetable or other shortening

3/4 to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.

Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed.

Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.

Then, using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.

Bake until the second side has slightly browned - should brown in a very short time.

Keep warm in a tortilla keeper or wrapped in a cloth until served.

Makes 6 to 8 tortillas.

Note: Will freeze in a sealed plastic bag for up to three months.

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, NM. 800-472-8229

Tortillas

This recipe comes to us from Jack and Laurie Tepe.

Here is the gluten free flour tortilla recipe that I want to eventually use with an electric tortilla press. Thanks to those list members that looked around for one for me in their areas. Currently I'm waiting to get one shipped! This recipe is from the Denver Metro/CSA Chapter:

Basic Tortilla Mix:

¼ cup cornstarch
¼ cup tapioca flour
¼ cup potato starch flour
¼ cup white rice flour
¼ cup brown rice flour
1 teaspoon salt
1-½ teaspoon xanthan gum
1 generous teaspoon baking powder
1-½ Tablespoon vegetable oil
½ cup water or more as needed

Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once.

HINTS:

It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should re-heat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as "pizzas" or dessert crepes with fruit filling, etc.

Lopez Tortillas

This recipe comes to us from Sally Lopez.

1 cup glutenous rice flour
1 cup white rice flour
¼ cup tapioca flour
¼ cup brown rice flour
¼ cup corn flour (yellow ground flour from the Middle Eastern Store)

*If you don't keep corn flour on hand, add something else! I don't consider the flour mix critical -- whatever you like and works for you.

1 Teaspoon salt
a little sugar
1 heaping teaspoon baking powder
1 ½ Teaspoon oil or shortening
¼-½ cup water as needed

Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for "doughy" pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesn't bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. I'm experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck (which you can sometimes get from carryout in Virginia!) or other Chinese food. You could also fry them and make egg rolls.

Betty Hagman's Tortillas

This recipes comes to us from Betty Hagman's book - The Gluten-Free Gourmet Cooks Fast and Healthy.

1/3 cup light bean flour
½ cup cornstarch
2 tablespoons tapioca flour
½ teaspoon salt
½ cup liquid egg substitute, or 2 eggs, or 3 large egg whites
1 ½ cup water
oil for brushing skillet

In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9" skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl up and the top seems dry. Turn and barely cook the other side. Slip onto wax paper. repeat. Store separated by wax paper in a plastic bag in the refrigerator or freezer until ready for use. reheat in microwave before filling. Makes about 8.

Gluten Free Brown Bread

This recipe comes to us from Jessie James of Canada.

Here is my very favorite recipe which has evolved over many years of trial and error:

2 1/2 cups brown rice flour
2 cups white rice flour
1/2 cup bean flour (or potato or tapioca or white rice flour)
1/4 cup garbanzo bean flour
2 + 2 tablespoon sugar
1 1/2 teaspoon salt
1 teaspoon Cream of Tartar
1 teaspoon baking soda
1/2 cup flax seed (fresh ground in blender)
1 packet of traditional yeast granules
2 eggs (room temp)
1/2 cup oil or melted butter

Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13" x 4 1/2" is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and 1/2 cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.

Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra won't hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze.

This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in GF toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.

Irish Soda Bread

This recipe comes to us from Pat Mazza.

3 cups of GF(Betty Hagman) Flour Mix **
1 egg
1 tablespoon GF baking powder
2 cups of buttermilk
1/3 cup of sugar
¼ cup melted butter
2 ½ teaspoons of xanthan gum
1 teaspoon of salt
1 teaspoon of GF baking soda
½ cup raisins

Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.

**The GF mix is from the Betty Hagman books:
2 parts white rice flour or 6 cups or 3 cups
2/3 parts potato starch flour or 2 cups or 1 cup
1/3 part tapioca flour or 1 cup or ½ cup

Maria's Real GF Light "Wheat" Bread

This recipe comes to us from Maria Oostveen. Her comments about it: "My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY GF bread I tried before, and I tried them all!!!!!!"

Maria's Bread Flour Mix (makes 9 cups = 3 loaves).
2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt

Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments.

Maria's Real GF Light "Wheat" Bread:

Mixing time: 15 minutes
Rising time: 20 minutes
Baking time 45 minutes
Grease an 8 ¼ x 4 ¼ bread pan with lard.
Preheat oven to 375F

In a large mixing bowl place:
2 eggs
2 Tablespoons canola or olive oil
1 teaspoon apple cider vinegar

Dissolve: 1 ½ tablespoons of honey in 1 ¼ cup very warm water and set aside.

In a bowl stir together:
3 cups Maria's Bread Flour Mix
2 teaspoons yeast
1 teaspoon baking powder
1/8 teaspoon citric acid.

Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.

Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.

Quinoa Blend Bread and Pizza Crust

This recipe comes to us from A.J. McEvoy.

Yeast Mix:
¼ cup warm water
1 ½ teaspoon sugar
2 teaspoons Red Star yeast (or your favorite GF brand)

Dry Mixture:
1 cup tapioca starch
½ cup quinoa flour (or you can try amaranth flour in its place)
½ cup sweet rice flour
½ cup potato starch
1/3 cup powdered dry milk
¼ cup soy flour
3 tablespoons sugar (I prefer C&H Ultra-Fine Baker's Sugar; it mixes best)
2 teaspoons xanthan Gum

Wet Mixture:
2 large eggs, well beaten
2 tablespoons olive oil
1 cup warm water
¾ teaspoon apple cider or wine vinegar

Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesn't do this, either your water was too hot, or your yeast is old and dead.

Measure ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly (I like to run the whole dry batch through a sifter afterward, but this is really not necessary). Add the oil to the eggs. Add the vinegar to the water. Then add these to each other.

Add wet mix to dry mix, stirring well. You can use a dough mixer, but a good, strong arm will do the trick nicely. Lastly, add the yeast mixture, stirring until evenly mixed. Cover bowl loosely with plastic wrap, leaving it in a warm (and preferably, dark) place to rise for 30 minutes.

After first rise, stir dough, beating out most of the air-bubbles. Grease a medium- sized bread pan. Spoon the dough into the pan; then cover and let rise a second time in a warm, dark place for another 30 minutes.

Bake at 350 degrees for 50-60 minutes. Leave to cool in pan for 10 minutes, then remove from pan to cool on a cooling rack for no less than 15 minutes before slicing (When I'm over-eager and slice the bread too soon, it caves in the middle, leaving bread slices that are misshapen).

FOR PIZZA CRUST: Use basically the same recipe, reducing water in wet mixture to ¾ cup, and using brown rice flour in place of quinoa flour in the dry mixture.

After first rise, spoon dough into the middle of a greased 12" pizza pan. Dust top of dough ball with tapioca starch, so it won't stick to your hands. Dust fingertips as well. Using your fingers, flatten the dough, working to stretch it to the outer edges of the pan. Over a sink, use a turkey baster to puff air across the crust to remove the excess starch from the crust's top (Or, if you're feeling particularly uncouth, you can just blow on it!) Brush crust with olive oil. Cover loosely with plastic wrap and leave pan in a warm dark place to rise for 30 minutes.

Bake crust for 12-15 minutes in a 350 degree oven. Remove from oven. Cover with sauce and toppings. Bake at 350 for 15-20 minutes.

Soft White Bread

This recipes comes to us from Kathy Scholz.

In a small bowl combine:
1/2 cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes

2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 1/2 teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).

1 1/2 cups water
4 tablespoons melted butter or oil
1 teaspoon GF vinegar
3 eggs

Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4" across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

White Bread

This recipe comes to us from Marne L. Platt in New Jersey. This recipe has been modified from Bette Hageman's Butter Basted White Bread ("More From the Gluten-Free Gourmet," page 38). Here it is:

*1* Combine and Mix thoroughly. :

2 cups white rice flour,

1/2 cup potato starch flour,

1/2 cup tapioca flour,

2 1/2 teaspoon xanthan gum,

2/3 cup dairy milk powder,

1 1/2 teaspoon salt,

2 tablespoons plus 1 teaspoon sugar and

2 1/4 teaspoon saf-instant yeast granules

*2* In a separate bowl, combine:

4 tablespoons melted butter

1 cup warm water

1 teaspoon apple cider vinegar.

Slowly add wet mix to dry mixture.

*3* then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high.

*4* Fill a large loaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pan; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well.

White Bread #2

This recipe comes to us from Rick Barrera.

From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and lunch bread.

Dry Ingredients (Mix in a bowl):
2 cups white rice flour
1 cup tapioca flour
1/2 cup corn starch
2/3 cup powdered dry milk
1/2 cup Sugar
1 tablespoons xanthan gum
2 packets dry yeast
1 1/2 teaspoons salt

Liquid (Mix Separately in another bowl):
4 eggs beaten lightly
1 1/2 cups warm Water
1/4 cup Corn Oil
1 Teaspoon Cider Vinegar

Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 1/2 hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat.

G.F. Pineapple Muffins

Recipe from: http://lesleycooks.tripod.com/glutenfree/gficebox.htm
2-cups G.F. flour
1/2-tsp xantham gum
1/2-cup granulated sugar
3-tsp baking powder
1/2-tsp salt
1-egg
1/4-cup cooking oil
1-cup milk
1/2-cup well drained crushed pineapple
Measure flour, sugar, baking powder and salt in large bowl. Stir.

Make a well in center.
Beat egg in small bowl until frothy
Mix in oil, milk and pineapple
Pour into well
Stir just enough to moisten. Batter will be lumpy
Fill greased muffin tins 3/4 full
Bake in 400* oven for 20-25 minutes. Remove
Wait 5 minutes for easier removal of muffins
Serve warm
Makes 18
Variation: Add some raisins and sprinkle sugar, cinnamon on top.

A.J.'s Pumpkin-Raisin Spice Muffins

This recipe comes to us from A.J. McEvoy

1 ¼ Cups A.J.'s Special Gluten-Free Baking mix (or your own favorite mix)
½ Cup Canned Pumpkin Puree
1 Large Egg
¼ Cup milk
2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some anti-caking agents might contain grain products)
¼ Sugar
2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger)
2 teaspoon Honey
1 small handful of your favorite raisins

Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.

Blueberry Muffins

This recipe comes to us from Mary Guerriero.

1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 teaspoon xanthan gum
2 1/2 teaspoon Baking powder
1/3 + 1 T. sugar
3/4 teaspoon Salt
1/4 cup applesauce
2 large eggs, lightly beaten
1/4 cup canola oil
3/4 cup nonfat milk
1/2 teaspoon Vanilla
1 1/2 cups fresh or frozen blueberries

Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

Carrot-Raisin Muffins

This recipe comes to us from Mary Guerriero.

1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 teaspoon xanthan gum
2 1/2 teaspoon Baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon Salt
1/3 cup sugar + 1 T
2 eggs (lightly beaten)
1/4 cup oil
2 jars (4 oz each) baby food strained carrots
1/2 cup orange juice
3/4 - 1 cup raisins

Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in raisins. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

Chocolate chip Crumb Cakes

This recipe comes to us from Tandi Hartle.

For The Topping:

1/3 cup Betty Hagmans Four Flour Blend
¼ teaspoon xanthan gum
1/3 cup sugar
¼ teaspoon cinnamon
¼ cup margarine or butter, chilled

In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside.

For The Crumb Cakes:

2 cups Betty Hagmans Four Flour Blend
½ teaspoon xanthan gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon Salt
1 large egg
1 cup milk
3 tablespoon butter melted
1 cup semi-sweet chocolate chips

Preheat oven to 400F. Grease a 12 cup muffin pan.

In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well.

Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumbcake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.

Coconut Muffins

This recipe comes to us from Leta.

Ingredients:
½ cup sugar
2 tablespoons Crisco Butter Flavored Margarine
1 egg
1 tablespoon coconut extract

Beat together until creamy.

Dry Ingredients:
½ teaspoon baking powder
½ teaspoon xanthan gum
Pinch of salt
¾ cup GF flour blend
¼ cup Dari-Free milk or Vanilla Soy milk

Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups. Bake at 350F for 21 minutes.

Corn Muffins

This recipe comes to us from Elizabeth Griffith.

Makes 11 muffins

Soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of GF vanilla and 6 tablespoons water
sift together:
1/2 cup of the GF mix above
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons of Just Whites (dried egg white about 3 whites' worth)

Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.

I estimated these at about one hundred calories and two and a half grams of protein per muffin.

Gingerbread Muffins

Sift together and mix well:
¾ cup soy flour
½ teaspoon cinnamon
¾ cup potato starch
½ teaspoon ginger
1 teaspoon baking soda

Beat in mixing bowl:
¼ cup sugar
¼ cup melted or soft margarine
½ cup molasses
1 well beaten egg

Add sifted dry ingredients. Stir and add 1/4 cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old- fashioned ginger bread.

Apple Pancakes

2 tablespoons GF margarine
1 ½ teaspoon cinnamon
3 tablespoons sugar
4-5 Granny Smith apples
3 eggs
¾ cup milk
¼ cup rice flour
¼ cup tapioca flour
¼ cup potato starch flour
½ teaspoon xanthan gum

Make sure that your pan and its handle are rated to go to 450F.

Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).

Banana Pancake

This recipe comes to us from Dawn Dutton.

Recipe makes 1 pancake, takes about 10 minutes to cook.

1 banana
2 tablespoons Bette Hagman's Light Bean Flour Mix
1 egg
Pinch salt - approx. 1/16 teaspoon
Dash baking powder - approx. 1/8 teaspoon (optional)
Pinch baking soda - approx. 1/16 teaspoon (optional)
Pam

Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium.

Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or GF jam.

Buttermilk Bisquick Mix

This recipe comes to us from Mireille Cote.

2 ½ cups rice flour (could be white, brown or half & half)
1 2/3 cup potato starch
3 teaspoons baking powder
2 ½ teaspoon salt
2 tablespoons sugar
½ cup dry buttermilk powder
3 tablespoons egg replacement powder
1 cup less 1 tablespoon GF shortening

In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.

Crepes #1

(makes about 14 crepes)

1 ½ cups of cornstarch*
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
3 eggs
2 ½ - 3 cups of milk (enough to make a thin batter)

*OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least 3/4 cup of cornstarch because the crepes are lighter.

Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.

Spray a 7 inch frying pan or coat w/ oil and heat the pan until it's hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.

Then make your stuffing. I use Poly-O Ricotta cheese & mozzarella. Then put in a pan w/ the sauce of your liking and bake as usual. They take a little experimentation, because of the difference in pans and temperature.

Crepes #2

2 eggs
¾ cup milk
1 tablespoon oil
¼ teaspoon salt
½ cup cornstarch

In a blender, combine eggs, milk, corn oil, salt and cornstarch; blend 30 seconds or until smooth. Spray small nonstick skillet with cooking spray. Heat well over med- high heat. Pour about 2 T batter into center of skillet, rotating quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six-inch crepes.

I often double or triple the recipe.

Margit's Pancakes and Waffle Mix

This recipe comes to us from Carol Lydick.

1 ½ cups GF flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2
parts potato; 1 part tapioca)
2 Tablespoons sugar
2 Tablespoons baking powder
1 teaspoon Xanthan or guar gum (I used guar)
¾ teaspoon salt
2 Tablespoons butter or margarine, melted
2 eggs
1 1/3 milk or substitute (I used Westbrae rice milk)

First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.

Pancakes

1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cup buttermilk or sour cream (I use liquid buttermilk--not made from powder)
2 eggs
1/4 cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.

Buttermilk Pancakes

Recipe from: http://lesleycooks.tripod.com/glutenfree/gficebox.htm

1 cup G.F. flour mix
1/4 cup buttermilk powder
1 tbsp sugar
1 tsp G.F. baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1-cup water (or milk)
2 tbsp vegetable oil
Sift the dry ingredients together into a mixing bowl.
Beat the eggs with the water and oil, and add to dry ingredients.
Beat until batter is smooth, but do not over beat.
Drop from mixing spoon onto a hot greased griddle and cook until top is full of tiny bubbles and the underside is brown. Turn and brown the other side
Makes ten 4" pancakes

Potato Waffles

This recipe comes to us from Ellen Switkes

1+ potatoes - grated

Green onion

salt

Grate one or more potato including skin. Dice up fine some green onion add pinch of salt. Mix and spread evenly on hot waffle iron which has been sprayed with Pam or oil. Cook 10 to 15 minutes until done. You can make as much as you like. There is no fat if you use Pam or a non-stick waffle iron. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them.

Rice Pancakes

This recipe comes to us from Mary Brack.

Make Betty Hagman's gluten-free flour mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Use 1 cup of G/F flour from above and add:
¼ teaspoon baking soda
½ teaspoon baking powder
1/6 teaspoon salt
1 teaspoon sugar

Mix together and set aside.

Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.

Melt 2 tablespoons butter and add separated egg yolk and mix.

Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.

Sorghum Pancakes

This recipe comes to us from Joyce.

My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container).

In bowl mix:
1 cup sorghum flour
½ cup sorghum blend
1 ½ tablespoons sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

In another bowl:
Beat 1 egg
Add 2 tablespoons oil
1 cup milk
1 tablespoon lemon juice (I have used ½ teaspoon vitamin C crystals instead)

Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you don't heat your grill enough.

Sweet Chestnut Pancakes

The following recipe is from Peter Thomson's Gluten-Free Cookery cookbook.

3 eggs
1/2 pint or 275ml water or milk
4 oz or 100g sweet-chestnut puree (tinned)
4 oz or 100g rice flour
4 oz or 100g cornmeal
pinch salt to taste
1/2 teaspoon or 2g bicarbonate of soda
1/4 teaspoon or 1g tartaric acid
1 oz or 25g olive oil ( a tablespoon full)
1/2 oz or 5g sugar

Beat the eggs,sweet-chestnut puree, oil and milk together. Mix all the dry ingredients.

Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.

Scones

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!

2 cups flour (white corn flour with other GF flour make a good blend)
2 teaspoon baking powder
1/2 teaspoon salt
2 Tbs. butter
3/4 to 1 cup soy milk or water or orange juice or a blend of these

Blend together dry ingredients, cut in butter until resembles fine meal, pour in 3/4 cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown). Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold) add 1/4 cup grated old cheddar (optional).

Tea Scones

This recipe comes to us from Sheryl Sawyer.

2 cups Bette Hagman's Four Flour Mix (*see below)
2 teaspoon GF baking powder
1/4 cup white sugar
1 teaspoon xanthan gum
1 teaspoon salt
1 1/2 teaspoon Kingsmill Egg Replacer
1/3 cup margarine, (chilled)
1/2 cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
3/4 cup raisins or currants, (optional)

Blend all dry ingredients together.

Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal).

Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff.

With two spatulas, (you might find it easier to coat them with vegetable oil so they don't stick), make 2" diameter "piles" on a well-greased cookie sheet, (or a really good nonstick one). Make sure they're at least two inches apart, because they spread out while baking, like so much GF stuff tends to do!

Bake at 400 degrees for 15 minutes or until slightly browned.

Eat hot with your favorite tea!

*Bette Hagman's Four Flour Mix (from "The Gluten-Free Gourmet Bakes Bread")

Garfava Bean Flour 2/3 part

Sorghum Flour 1/3 part

Cornstarch 1 part

Tapioca Flour 1 part

For those challenged by kitchen mathematics, (I'm one of you!), here is the breakdown. To make 3 cups Four Flour Mix:

2/3 cup Garfava Bean Flour

1/3 cup Sorghum Flour

1 cup Cornstarch

1 cup Tapioca Flour

I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.

Preparation time: 15 minutes
cooking time: 15 minutes
makes: 8 large or 12 medium scones

Basic Brownies

or one 9in x 13in pan's worth:

3/4 cup butter or margarine
3/4 cup cocoa powder
2 1/4 cup sugar
4 eggs
2 teaspoons vanilla
1 1/3 cup GF flour (used Bette Hagman's mix plus Xanthan Gum)
1 cup chopped nuts (if desired)
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 325F Grease (not oil) and lightly "cocoa" (instead of flour) 9"x13" pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until it's mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.

Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatever's handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. I'm aiming for a slightly gooey middle and somewhat cake-like edges. It's safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.

Brownie Mix

This recipe comes to us from Sue DeVries.

Dry Mix
3/4 cup cocoa powder
2 1/4 cup sugar
1 1/3 cup Bette Hagman flour mix
1 teaspoon unflavored gelatine
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts, if desired

Label Bag as follows:
Preheat oven to 325 Degrees
Grease and flour 9x13 pan

Add:
3/4 cup melted butter or margarine
4 eggs
2 teaspoons vanilla

Bake 25-27 minutes or until toothpick comes out slightly moist.

Chocolate Brownies

This recipe comes to us from Rebecca Rosenblatt.

1-cup oil
4 eggs
2 cups sugar
½ cup potato starch
½ cup walnuts (or chocolate chips)
1 tsp. vanilla sugar or 1 tsp. vanilla
½ cup coca

Mix all ingredients and pour into lightly - greased baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Fudge Brownies

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue- Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.

1 cup water
1 teaspoon GF vanilla
1/2 cup corn margarine
1 cup sugar
1/2 cup uncooked Cream of Rice hot cereal
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder
1 egg or 1/4 cup cholesterol free egg product
1/4 cup walnuts (optional)

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

This recipe comes from Rita Longlois. She got it from the booklet, "Make Mine Special". To get a copy, write to Nabisco Foods Inc., PO Box 8124, Clinton, IA 52736-8124. Send 50 cents and your name, address, and zip code.

Australian Steamed Pudding or Fruitcake

This recipe comes to us from Kaye Worthington. It is from an Australian magazine called "The Australian Women's Weekly." When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated.

2 ¼ cups (360g) sultanas
1 ½ cups (250g) chopped raisins
½ cup (75g) dried currants
1 ½ cups (250g) chopped seeded dates
1 ½ cups (375 ml) water
½ cup (125 ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185 dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup (125g) packaged ground almonds

Fruitcake: Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan.

Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours.

Serves 25
Suitable to freeze
Not suitable to microwave
Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.

Angel Food Cake

This recipe comes to us from the Oklahoma Support Group.

1 ¾ cup egg whites (about 1 dozen plus 2 large eggs - at room temperature)
½ teaspoon salt
1 ½ teaspoon cream of tartar
1 cup less 2 tablespoons sugar
½ teaspoon almond extract (GF) or ¾ teaspoon lemon extract
1 teaspoon vanilla (GF) ½ teaspoon vanilla

Sift 6 times:
½ cup sifted potato starch flour
1/3 cup cornstarch
1/3 cup powdered sugar

Sift potato starch flour, cornstarch and powdered sugar 6 times. Set (½ cup) aside. Beat egg whites until foamy. Add cream of tartar, salt & flavorings. Continue beating until stiff. Add sugar 2 tablespoons at a time and continue beating until very stiff. Sift (½ cup) sifted ingredients over egg whites a little at a time, folding in with a wire egg beater or large spoon. turn bowl often. Put batter in ungreased tube pan. Gently cut through batter to level and prevent large holes.

Bake:
Slightly less than 400 degrees for 30 minutes (put a piece of foil on top after 15 minutes to prevent burning). Hang upside down overnight. You may frost with a butter icing when cooled, serve plain, or add sliced strawberries and top with Cool Whip. Store in the refrigerator.

Variations: Chocolate flavor add 1 heaping tablespoon of cocoa.
Pink Angel Cake: Add 1 heaping tablespoon of mixed fruit Jello powder.

Apple cake

This recipe comes to us from Phil Walker.

190g/7oz. Trufree no. 7 plus one rounded tablespoon
1 pinch of salt
150g/5oz. butter or willow
75g/3oz. caster sugar
1 medium egg
325g/12oz. apples
a squeeze of lemon juice
2 tablespoons honey or maple syrup
2 tablespoons demerara sugar

Grease and bottom line, and 18cm/7inch deep cake tin. Sieve flour and salt. Cream butter and caster sugar, and beat in egg. Gently stir in flour and salt. With floured hands, press three quarters, of the mixture into the tin. Peel core and slice apples, squeezing over lemon juice.

Arrange overlapping slices on top of the cake mixture, drizzle over, honey or maple syrup. Roll remaining cake mixture with floured hands, and arrange in a lattice pattern over the apples sprinkle with demerara sugar. Cook at gas 3/325f/160c for I hour, covering if necessary after 40 minutes. Cool for 15 minutes before transferring to cooling rack. Serve warm.

Apple Cake #2

This recipe comes to us from Jean Shott.

Beat together:
1 ¾ cup sugar
3 eggs

Add:
1 cup oil

Mix until creamy.

Sift together:
2 cups GF flour
1 teaspoon cinnamon
1 teaspoon. baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon xanthan gum

Mix dry ingredients into egg mixture.

Fold in:
2 cups sliced apples
1 cup chopped nuts

Batter will be stiff. Turn into 9 x 13" pan sprayed with Pam. Bake at 375F for 40 to 45 minutes. Top with powdered sugar if you wish.

Banana Cake

7 eggs, separated
1 c. sugar
1 c. potato starch flour
2-3 mashed bananas
1 c. ground walnuts
Fresh strawberries, sliced
Ground walnuts for garnish

Beat whites until stiff and set aside. In separate bowl, beat yolks and sugar together. Add potato starch slowly, beating to a smooth consistency. Add mashed bananas and groundnuts. Gently fold mixture into whites. Grease bottom but not sides of tube pan. Pour batter into pan and bake at 350F for 45 minutes. Turn pan upside down and let cool. Garnish with strawberries and ground walnuts.

Birthday cake

2 1/4 cup GF flour mix
1 teaspoons salt
3 teaspoons GF baking powder
4 eggs
1 teaspoons baking soda
1 cup sugar (or less)
1 teaspoons xanthan gum
2/3 cup GF mayonnaise
2 teaspoons GF vanilla essence
1 cup GF white pop

Blend together dry ingredients. Beat eggs, sugar and mayonnaise until fluffy. Add vanilla, flour mix and add alternately with pop mix, beating after each addition. Spread batter into 2 greased and rice floured 8" or 9" round cake pans and bake for 25-30 minutes at 350 degrees. The top will spring back when done.

Buttermilk Yellow Cake

5 eggs - seperated

1 tsp. Cream of tarter

2 c, sugar

1 tsp. Vanilla

1/4 c. applesauce

3/4 c. Gluten-free four blend

1/4 c. soy flour

1 ½ tsp. Baking soda

1/4 tsp. Salt

1 ½ c. buttermilk

Separate 5 eggs. In a medium sized bowl, beat 5 egg whites w/ 1 teaspoon cream of tarter until stiff peaks appear. In a large bowl, cream 5 egg yolks, 2 cups sugar, 1 teaspoon vanilla, and 1/4 cup applesauce. Sift two 3/4 cup gluten-free flour mix with 1/4 cup soy flour ( if not tolerated use and extra 1/4 cup GF flour mix) 1 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add all ingredients alternately with 1 1/2 cups buttermilk. Bake at 350 degrees for 40-50 minutes, or until done. Use two 9 " pans or one 9" x 14" pan. Make chocolate by adding baking chocolate or cocoa. Notes: it will be moister if the GF mix is made from sweet rice flour.

Black Magic Cake

1 3/4 cup rice flour
3/4 cup cocoa
1 teaspoon Baking powder
1 cup brewed black coffee
1/2 cup oil
1 teaspoon Vanilla
2 cups sugar
2 teaspoon Baking soda
1 teaspoon Salt
2 eggs
1 cup sour milk

Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9 x 13 pan for 45 to 50 minutes, or in 2 layer pans for 25 to 30 minutes. Notes: sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting it set for 5 minutes. Sift the dry ingredients, black coffee can be replaced with water if desired.

Boiled Fruitcake

Ingredients: to make a 11/2 lb cake in an 8" tin

1 large banana
or 4 oz/100g grated carrot or apple
or 4 oz / 100g unsweetened tinned chestnut puréée
or 4 oz / 100g tofu
2 eggs
4 oz or 100g margarine - hard
4 oz or 100g granulated sugar
8 oz or 200g mixed fruit
several glacé cherries
1/4 pint or 150ml hot water
4 oz or 100g lentil flour ( or gram flour)
4 oz or 100g rice flour
1/2 teaspoon or 2g bicarbonate of soda
1/4 teaspoon or 1g cream of tartar
1/4 teaspoon or 1g tartaric acid
1 level teaspoon 1g mixed spice

Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm.

Beat the banana / apple / carrot / chestnut / tofu to a smooth puréée with the milk and egg. This is best done in a liquidiser. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8" cake or 2 LB loaf tin lined with a layer of nonstick baking paper.

Preheated oven gas mark 4 350° F 180° C
Bake for 1 1/4 to 1 1/2 hours.
Cool in tin before turning out and removing paper.

Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.

Booze Cake

This recipe comes to us from Ann Sokolowski.

1 package GF chocolate cake mix [for two layers]
1 package chocolate Jello or Royal instant pudding
4 eggs
¾ cup vegetable oil or butter, melted and cooled
¾ cup sherry [or amaretto or rum]

Preheat oven to 350F.

Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick).

Combine all ingredients. Beat with paddle attachment of mixer for about
2 min until smooth and well blended.

Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely.

Warning: the aroma of this cake is not to be believed. People walk past your house sniffing and drooling.

You can use yellow cake mix & vanilla pudding if you don't like chocolate.

Non-Dairy Butter Cream Frosting

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!

1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 1/2 cups.

ORANGE:

Omit cocoa powder, replace vanilla with orange extract. Increase confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel. Substitute orange juice for the water.

LEMON:

Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4 teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.

Buttermilk-Apple Coffee Cake

This recipe comes to us from Sue Jeno.

Cake:

1 ½ cups thinly sliced peeled Granny Smith apples
3 tablespoons brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
1 cup Betty Hagman's Four Bean Flour Mix
½ teaspoon baking soda
1/8 teaspoon salt
½ teaspoon xanthan gum
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds

Glaze:

¼ cup sifted powdered sugar
1 teaspoon low-fat buttermilk
¼ teaspoon vanilla extract

1. Preheat oven to 350 degrees

2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.

4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake.
Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).

Carrot cake

This recipe comes to us from Shirlee Finn. It was made especially for her by Anne Gardinier in Canada. No one, but no one, will be able to tell this from the "real thing."

4 Eggs.
2 cups Sugar.
1 ¼ cup Oil.
1 ¼ cups Rice Flour.
¼ Cup Potato Flour.
½ Teaspoon Xanthan Gum.
2 teaspoons Cinnamon.
2 teaspoons Baking Powder.
1 teaspoon Baking soda.
1 teaspoon Salt.
3 cups Grated Carrots.
½ Cup Chopped Pecans or Walnuts.
2 cups chopped Apples.

Heat oven to 350F. Beat Eggs well gradually adding sugar until the mixture is light and fluffy. Beat in Oil. Sift in the dry ingredients. Then add the Nuts to coat them. Fold in all the dry ingredients. Use a greased 9 x 13 pan or 2 round layer pans. 9 x 13 will take about 45 mins. to cook. Test with cake tester. Cool in pan for 10 minutes before turning out.

FROSTING.

125 gm Cream Cheese.
2 tablespoons of Butter or Margarine.
250 gr. Icing Sugar.
1 teaspoon Lemon Rind.
2 to 3 tablespoons Lemon Juice.

At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.

Carrot Cake #2

This recipe comes to us from Ann Sokolowski.

Ingredients:
2 cups grated carrots - ½ lb.
1 cup raisins
½ cup honey
1 teaspoon cinnamon
1 teaspoon powdered ginger
½ teaspoon cloves
1 teaspoon cinnamon
2 tablespoons GF butter or margarine
1 ½ cups apple juice concentrate
2 cups cornstarch
1 teaspoon GF baking soda
1 cup chopped walnuts

Directions:

Preheat oven to 300F.
Place carrots, honey, spices, butter and apple juice concentrate in heavy saucepan, bring to a boil and cook over low heat for ten min. Allow to cool to lukewarm.

Mix together dry ingredients and stir into apple juice mixture. Pour into 2 small well-greased loaf pans (may use other sizes) and bake for 45 minutes bake at 300F degrees in a well greased pan. Even better, line pan with parchment paper.

Frost with Cream Cheese Frosting:
8 oz GF cream cheese
1 lb. package confectioner's sugar
1 teaspoon lemon extract

Light Carrot Cake

This recipe comes to us from Nancy Garniez.

Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following:

1/2 cup rice flour
1/2 cup corn meal
1/4 cup each sweet potato flour, soy flour, and peanut flour
1/2 teaspoon xanthan gum
1/4 to 1/2 cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence)
1 1/2 teaspoon salt (optional)
2 teaspoons ground cinnamon
1 1/2 teaspoon baking soda
3 teaspoons baking powder

Blend. Stop. Add 4 large eggs and 1/4 c. maple syrup mixed with 1/4 c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.

Brazilian Carrot Cake

This recipe comes to us from Paula Santos.

CAKE:
3 medium sized cooked sliced carrots
4 eggs
2 cups sugar
¾ cup oil
2 cups rice flour
½ cup cornstarch or potato starch
1 tablespoon baking powder

Blend carrots, eggs, sugar and oil for a few minutes, then pour mixture in a bowl, add flours, baking powder and beat. Bake at 350° F in a rectangular baking pan. Cover with chocolate sauce while it's hot. Cut in squares.

CHOCOLATE SAUCE:
4 tablespoon milk
2 tablespoon margarine
8 tablespoon sugar
4 tablespoon cocoa

Cook all ingredients at low heat until thick stirring constantly.

Cheese Cake

Cake:

6 eggs
1 cup sugar
3 Tablespoon corn flour
3 Tablespoon Vanilla extract
2 1/4 pounds spreadable white cheese (at least 5% fat)
3/4 cup sour cream

Topping:
1 cup whipping cream
1/2 cup milk
1 package instant vanilla pudding (the kind that uses 2 cups milk if you were to make it the usual way)

Separate 6 eggs. Beat whites with 1/2 cup sugar. Mix together and add sour cream, corn flour, vanilla and white cheese. Bake 45 min at 350F. When cool, make topping. Beat cream, milk and instant pudding. Spread on top. Refrigerate for at least 10 hours before serving.

Cheese Cake #2

This recipe comes to us from Sharon Marcus.

Flour mix:

1 cup brown rice 2/3 cup tapioca starch
2 teaspoons xantham gum
3/4 cup sweet rice flour
1 1/4 cups white rice flour
1/3 cup corn Starch
1/4 cup potato starch flour

Now for the cheese cakes: Both are suitable for 9"x9" pans or round pans with same volume.

Part A:

slightly less than 3/4 cup vegetable margarine.
2 1/2 cups flour mix
2 teaspoons GF baking powder
1/2 teaspoons salt
2 eggs
1/2 cup sugar

Mix this well and press 3/4 of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other 1/4 of the "base mix" into a sauce pan and "cook" over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside.

Part B:

slightly less than 1 1/2 cups milk marg.
1 cup sugar
2 eggs
3 Tablespoons vanilla sugar

Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.

2. Part A:

2 eggs, separated
1/3 cup sugar
2 teaspoons lemon juice
1 teaspoon grated lemon peel

Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and 1/2 teaspoon GF baking powder. Pour in greased pan and bake about 10 min at 375 degrees

Part B:

750gm soft white (spreadable) cheese
4 eggs, separated
1 cup sugar
1 large lemon (juice and peel)
1 heaping tablespoon corn flour (cornstarch)

Beat whites with 1/2 of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add 1/2 of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with GF cherry or strawberry pie filling and then store in fridge. Hag same'ach!

Chocolate Hazelnut Cake

250 grams GF dark chocolate
125 grams butter
110 grams caster sugar
1/4 cup strong fresh coffee (can omit if you don't like coffee - add a flavoring e.g. vanilla essence/almond essence)
4 eggs separated
125 grams hazelnuts (ground)

Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.

Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer comes out clean) at 170C.

Chocolate Cake

1-3/4 cup GF flour
1/2 teaspoon zanthum gum
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (optional: add 1 teaspoon vinegar to sour)
1/2 cup oil
2 teaspoon vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35-40 minutes.

Chocolate Frosting

4 Tablespoon Cocoa powder
4 Tablespoon Sugar
4 Tablespoon water
1/4 cup margarine
vanilla extract to taste

Cook cocoa with water and sugar, stirring constantly. Remove from heat and add margarine stirring until dissolved. Add vanilla. Pour "frosting" on the cake.

Chocolate Garbanzo Bean Cake

This recipe comes to us from Caryn Quaker.

1 ½ cups of GF semisweet chocolate chips
3 cups of caned chick peas (garbanzo beans) drained and rinsed.
6 eggs
1 ½ cup sugar
1 ½ teaspoon baking powder
1 ½ table spoon powdered sugar

In a small bowl melt the chips in the microwave 2 minutes on medium. In a blender or food processor combine chick peas, eggs, sugar, baking powder and mix until smooth, then add the melted chocolate blend and mix until smooth. Pour into 2" x 9" non stick pan, greased and GF floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle with powdered sugar. Serve with raspberry jelly and

Chocolate Mousse

This recipe comes to us from Phil Walker.

Ingredients:
1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water.
3 large eggs or 5 size 3, separated
75g/3 ounces caster sugar
75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water.
Half a pint (10 fluid ounces) of double cream or whipping cream, whipped to soft peak.

Whisk egg yolks and sugar over a pan of hot water, until pale and creamy, stir in cooled gelatin, and melted chocolate leave to cool just a little. Then whip egg whites to soft peak. Fold whipped cream into chocolate mixture, followed by egg whites. Tip into a large serving bowl and chill in refrigerator for an hour or so. Serves 8 to 10. *Laurene's Note: Half Pint is 8 oz. Not 10oz.?*

Cocoa-Cola Cake

This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

2 cups sugar
1 cup cola (not diet)
2 cups GF flour mix**
1-1/2 cups GF miniature marshmallows
1-1/2 teaspoon xanthan gum
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 cup butter or margarine
2 eggs, slightly beaten
1/3 cup Hershey's Cocoa
1 teaspoon GF vanilla extract

Preheat the oven to 350 degrees F, and grease a 13x9x2" rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.

Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings.

A mixture of 1-1/2 teaspoon of vinegar plus a scant 1/2 cup of milk can be used instead of buttermilk.

This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook "Hershey's Make it Chocolate."

**GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)

Coconut Pecan Frosting

1 cup heavy cream
1 cup sugar
3 eg yolks , slightly beaten
½ cup butter
1 teaspoonp vanilla
1 1/3 cup shredded coconut
1 cup chopped pecans

Combine cream, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly untill mixture thickens, about 12 minutes. Remove from heat , add coconut and pecans. Cool until spreading consistency , beating occasionally .

Makes 2 ½ cups or enough to cover the tops of 3 layers.

Coffee Cake

This recipe comes to us from Betty Doubravsky. "My wife entered this in the Dolores County Fair here in Colorado and won three ribbons ." - James

1/4 cup salad oil ( I use olive oil )
1 beaten egg
1/2 cup milk
1 1/2 cup GF flour*

1 1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
dash of salt

Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.

* Spicy Topping:

1/2 cup GF brown sugar,

2 tablespoons GF flour,

2 teaspoon ground GF cinnamon ,

2 tablespoon melted butter,

3/4 cup broken nuts (your choice ).

Combine all topping ingredients. Sprinkle over top of cake before baking.

This is best fresh, however if any of it does make it through the first day, it never makes it through the second.

Corn Flour Sponge Cake

This recipe comes to us from Kaye Worthington. It is from an Australian magazine called "The Australian Women's Weekly." When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. Also, with sponge cakes, eggs should be at room temperature, not straight from the fridge.

Cornflour Sponge:
4 eggs
½ cup castor sugar
1 cup corn flour

Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition. Sift corn flour three times, then sift cornflour over egg mixture. Gently fold flour into egg mixture. Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested.

Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.

Cowboy Cake

This recipe comes to us from Marie George.

Ingredients:
2 ½ cups rice flour
1 ½ cups white sugar (a diabetic could substitute Splenda)
2 Teaspoons baking soda
1 Teaspoon salt
2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
½ cup Hershey's Baking Cocoa Powder
2/3 cups canola oil
1 Tablespoon Vanilla
2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
2 Tablespoons GF white vinegar

Preheat oven to 350F.

Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting. Optional: Dusting of powdered sugar.

Cream Cheese Cup Cakes

This recipe comes to us from Joe Bacon.

3-8 oz packages room temperature cream cheese
1-cup sugar
5 small eggs
1 ½ teaspoon vanilla

Beat in one egg at a time to cream cheese. Beat in sugar and vanilla. Beat until smooth. Fill cupcake papers full. Bake at 350F for 20-25 minutes (Cup cakes will sink in the middle. fill with whip cream or fruit filling).

Doughnut Cake

This recipe was created by Leslie Hammond.

You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.

1 ½ cups butter
8 oz. cream cheese
2 ½ cups sugar
6 eggs
2 teaspoon vanilla powder (Cook's)
3 cups rice flour
1 teaspoon salt

In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.

Flourless Chocolate Cake

This recipe comes to us from Judy Ritchie.

1 cup sliced or slivered almonds, toasted
1 tablespoon + 1 cup sugar, divided
3/4 cup(1-1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices

Honey to drizzle

Honey preheat oven 375F

Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.

Meanwhile, in a large bowl beat the egg yolks with 3/4 C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites.

Pour into prepared, greased 10" tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom.

Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey.

Serves 12.

Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium

Flourless Chocolate Cake #2

This recipe comes to us from Judy Ritchie.

1 cup sliced or slivered almonds, toasted
1 tablespoon + 1 cup sugar, divided
3/4 cup(1-1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices

Honey to drizzle

Honey preheat oven 375F

Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.

Meanwhile, in a large bowl beat the egg yolks with 3/4 C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites.

Pour into prepared, greased 10" tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom.

Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey.

Serves 12.

Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium

English Style Fruit Cake

This recipe comes to us from Chris Kranzler.

This is a deliciously different fruit cake, packed with glace fruit, dried fruit and nuts and is delicious and easy to bake wheat/gluten free! I have had loads of comments about this cake from my American friends who don't believe any fruit cake can be delicious - but they have all agreed this one IS DELICIOUS!!! I use it as an English Christmas cake and decorate it with marzipan and icing, but my family love it also as is and eat it sliced any time of the year.

8 oz glace cherries
2 oz chopped candied peel
3/8 cup rum or orange juice
1 teaspoon butter
freshly grated rind of one lemon
1/2 cup seedless raisins
7 oz stoned dates, chopped
5 oz walnuts, chopped
5 oz almonds, chopped
1 cup gluten free flour - any combination will work, I use Bette Hagman's
bean flour mix or her feather light rice flour mix.
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, beaten well

Put the cherries and candied peel in a bowl and cover them with rum or orange juice. Leave to soak for 30 minutes, stirring occasionally. Drain the cherries and candied peel, and reserve the rum or orange juice. Preheat the oven to cool 300F (Gas Mark2 or 150C). Grease a deep, loose-bottomed 8in cake tin (a large loaf tin works too), line it with greaseproof or waxed paper and grease that as well.

In a large mixing bowl, combine the cherries, candied peel, lemon rind, raisins, dates, walnuts and almonds with a wooden spoon. Sift the flour, sugar, baking powder and salt into the bowl and mix well so that all the fruit is covered with flour mixture. Lightly stir in the beaten eggs and be careful to not over mix. Spoon the mixture into the prepared pan. Place the cake in the oven and bake for 1 3/4 to 2 hours, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, loosely cover it with aluminium foil. Remove the cake from the oven and pour on the reserved rum/orange juice while the cake is still very hot. The rum will make the cake sizzle and glaze the top nicely, the orange juice does not sizzle quite so much but still gives a nice glaze and seal. Leave the cake to cool in the tin for 30 minutes. Transfer to a wire rack and leave to cool completely. When cold remove the greaseproof or waxed paper.

Voila - a great fruit cake which can either be eaten as is, or to make a English Christmas cake iced with marzipan and royal icing!!

Heavenly Chocolate Cake

This recipe was sent to us by Beverly Messner.

1 cup soy flour
¾ cup 100% corn flour (cornstarch)
1 ¼ teaspoon baking soda
½ cup cocoa
1 ¼ cups caster sugar (extra fine sugar, but I used regular granulated)
150g melted butter (1 1/3 sticks or 2/3 cups)
1 tablespoon GF white vinegar
1 cup evaporated milk
2 eggs
1 mashed banana
2 tablespoons raspberry jam

Grease two 8" round sandwich cake pans....line bases with baking paper. Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed 1 minute, add eggs, banana and jam and beat on medium speed for two minutes. Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans 5 minutes, turn onto wire rack to cool. Sandwich cakes together with whipped cream.

Italian Almond Cake

2-1/2 cups whole blanched almonds (or 13 oz. almond meal) 1-1/2 cups sugar
7 eggs
pinch salt
grated rind of one lemon
1 teaspoon vanilla extract
confectioners' sugar to dust cake

If using whole almonds, grind into a fine paste in a food processor. Add sugar and process to blend. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix until fluffy. Add salt, lemon rind and vanilla. Whip the egg whites until stiff but not dry and fold into the mixture. Butter a 9 or 10 inch springform pan, and line with well- buttered parchment (or wax) paper. Pour the batter into the pan. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake. Cool. Turn the cake out of pan upside down into a serving dish, and carefully remove parchmont. Dust with the confectioners' sugar.

Lime Cheesecake

The following recipe comes to us from Phil Walker.

Base:
75g/3 ounces of butter or willow at room temperature
50g/2 ounces of margarine also at room temperature
60g/two and a half ounces caster sugar
175g/6 ounces of gluten-free flour
25g/1 ounces of corn flour

Draw all ingredients together with hand, until a soft paste.

Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely.

Filling:
9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of 1 lime or 2 tablespoons of lime juice.
225g/8 ounces Philadelphia cream cheese, or equivalent. Beaten a little with a wooden spoon to soften
Half a pint of double cream loosely whipped.

When jelly is half set, whip everything together, reserving 3 or 4 tablespoons jelly to glaze. Tip into cooled base, glaze, and chill for 30 minutes. Makes ten portions.

Nutty Lemon-Blueberry Coffee Cake

This recipe comes to us from Chris Spreitzer.

1 cup softened butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon gf vanilla extract
zest of two medium lemons
juice of one lemon
2 1/2 cups gf flour mix
1 1/4 teaspoon xanthan gum
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries

Topping:

1 cup chopped pecans
1/2 cup sugar
1 teaspoon cinnamon

Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gf flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9"x13"x2" glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.

Pineapple Cake

This recipe comes to us from Ann Sokolowski.

3 tablespoons sugar
2 tablespoons butter
1 fresh pineapple
6 prunes, cooked & pitted
3 eggs
2 cups sugar
1 cup milk
1 1/2 cups cornstarch
1 teaspoon baking powder

Preheat oven to 375--use 9" cake pan or 10" cast iron skillet.

Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice.

Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pineapple and bake about 45 min . Let cool 10 min and unfold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan (if using canned, use syrup), add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick (should be about 1 1/2 cups).

Pineapple Cheesecake

This recipe comes to us from Linda Sowry.

Ingredients:
Mazola no stick cooking spray
2 packages (8 oz each) reduced calorie cream cheese, softened
1 cup sugar
½ cup milk
3 eggs
¼ cup Argo or Kingsford's corn starch
2 teaspoons vanilla extract
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Cinnamon

Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.

Pineapple Velvet Cake

A double recipe makes a two layer (9") cake and 24 cupcakes! Frost it with a seven minute boiled icing.

Blend together:
2 1/4 cups GF flour mix
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt

In a large bowl beat together:
4 eggs
1 2/3 cups sugar
1 Cup canola oil
1 teaspoon gf vanilla
Add flour mixture, alternating with
1 Cup pineapple juice

Preheat oven to 350. Grease and (rice) flour a 9 X 13" pan or 2 9" round pans.

Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes.

Seven Minute Frosting

1 1/2 cups sugar
1/3 cup cold water
2 egg whites
2 teaspoon light corn syrup OR 1/4 teaspoon cream of tartar pinch of salt
1 teaspoon vanilla

In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar and the salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan bottom shouldn't touch the water). Beating at high speed, cook the frosting for about seven minutes, or until it's stiff and glossy. Remove from the heat, add the vanilla and beat two more minutes.

Plum Cake

This recipe comes to us from Nancy Garniez.

Combine:
¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
¼ cup rice flour
½ cup equal parts arrowroot (I don't eat corn, but cornstarch would do as well), potato starch, and rice bran
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt

Preheat oven to 425F.

Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you don't have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peaches, etc, densely covering the dough. Sprinkle with cinnamon and sugar. Dot the top with bits of margarine or butter and bake for 25 minutes.

Potato Starch Sponge Cake

The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream.

8 eggs
1 1/2 cups sifted sugar
1 1/2 teaspoons grated lemon rind
3 tablespoons lemon juice
1 full cup potato starch
dash of salt

Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes.

Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10" tube pan and bake in preheated 350 degree F for 55- 65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).

Low-Fat Buttermilk Pound Cake

Courtesy of Andrea Frankel. Makes one large bundt or tube cake. This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those "are you SURE there isn't wheat in this?" recipes.

2 16-oz cans pear halves (in juice or light syrup), drained
2 Tablespoon butter
2 Tablespoon vegetable or nut oil (I like almond for this)
2.5 cups GF Gourmet flour mix (white or brown)
1 cup soy flour
1 teaspoon salt
1 teaspoon baking powder
.5 teaspoon baking soda
1.75 cups sugar or 1.25 cups fructose, divided use
1 cup buttermilk
1 tablespoon GF vanilla extract
grated zest of one lemon
1 teaspoon GF almond extract
2 large eggs, separated
2 large egg whites

Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge.

Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once you've done this, you can also tell by smell when it first "turns". Pour into a teacup where you have measured the vegetable oil, stir and set aside.

Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10" tube pan or large bundt pan. Dust with rice flour or GF flour mix, and shake out excess. (I have a heavy, nonstick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.)

Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth.

In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you can't resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!).

This cake is fine as-is, or can be dressed up with a sprinkling of confectioner's sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake!

Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tablespoon of lemon juice or rice vinegar so the reaction with the baking soda will work.

Rhubarb Coffee Cake

This recipe comes to us from Joanne Rogers.

It is also very good with blueberries instead of the rhubarb.

1/2 cup margarine
1-1/2 cups white sugar
1 teaspoon vanilla
1 egg
2 cups GF flour mix (e.g B.Hagman's)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
2 cups chopped rhubarb

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.

Rum Dried Fruit Cake

This recipe comes to us from Nina in Phoenix.

CAKE
1 ½ cups GF Flour Mix
½ cup Soy Flour
1 teaspoon Xanthan Gum
¼ teaspoon ground cloves
2 teaspoon dried orange peel
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 beaten eggs
1/3 cup orange juice
1 cup sour cream or vanilla yogurt
3 tablespoon melted butter
½ cup chopped walnuts

FRUIT
¼ cup butter
½ cup brown sugar
1 cup rum
¼ cup water
½ cup chopped dried apples
½ cup chopped dried apricots
½ cup chopped dried peaches
½ cup chopped dried cherries
½ cup chopped prunes
¼ cup chopped walnuts
½ cup whole fresh or frozen cranberries

FRUIT: In a small saucepan, melt butter with sugar over a medium heat. Add the dried/chopped fruit, rum, and water. Bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy. Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside. CAKE: Mix together all the dried ingredients and nuts and set aside. In a small bowl, mix together the sour cream (or yogurt) with the butter, then mix in the beaten eggs and orange juice. Mix the dry ingredients into the moist ingredients a little at a time until all are blended together.

FRUITCAKE: Grease and flour and bundt pan. Spoons half of the fruit mixture evenly into the bottom of the pan. Now spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan. Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter. Bake at 350 degrees for 50 minutes. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan. Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about 1/3 - 1/2 of the fruit/rum juice onto the top and sides of the cake. Save the remaining juice for drizzling over individual cake slices. The individual juice drizzled slices may be served with a dollop of whipped cream.

Russian Tea Cakes

This recipe comes to us from: Gayle M Chastain.

1 cup butter or margarine
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon GF vanilla extract
1 1/2 cups rice flour
1/2 cup sweet rice flour
1 teaspoon xanthan gum
1 cup finely chopped pecans

Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1" balls. Place on un-greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar.

Shipman House Gluten-Free Coffee Cake

4 egg whites -- whip till stiff, but not dry
4 egg yolks -- beat till light and creamy
1 cup sugar beat in to yolks

Add to yolk mix:
1 cup potato or rice flour
1/8 teaspoon salt
2 tablespoons lemon juice
1-1/2 tablespoon vanilla

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1/2 cup rice flour
1/4 cup chopped nuts
3 tablespoons butter

Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

Version #2:

In a classic mother-daughter moment, I wanted to make the coffee cake for my mom over thanksgiving. She "had" to help, and then tinkered with the recipe a bit, so this is what I've now ended up with ... the blend of flours really makes a difference and I think the extra egg-and-a-half [?] has made it more moist.

Tracey's Variation on the Shipman Coffee Cake:
5 egg whites -- whip silly
5 egg yolks + 1 total egg -- beat till light and creamy
1 cup sugar -- beat in to yolks

Add to yolk mix:
1/2 cup Lentil bean flour [from Indian grocer]
1/2 cup rice flour
1/8 teaspoons salt
2 tablespoons lemon juice
1-1/2 tablespoon vanilla
splash of Bailey's *

Topping:
3 tablespoons butter, melted impatiently in a skillet
1/2 cup sugar
a whole bunch of cinnamon
1/2 cup rice flour
1 cup chopped nuts

Fold egg whites into the batter**. For topping, blend softened butter with sugar, nuts, cinnamon, flour cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

*Yes, I did call Bailey's and they assured me their Bailey's + Cream is totally GF
** mom would like it known that folding egg whites into batter is a lost art form. Impatience does not work here, or else you'll poof all the air out the egg whites. She's convinced that if you "take the time and do it right, young lady" that the coffee cake will poof to well over 4 inches. With the kitchen gods on her side, her patient folding resulted in a nearly 5 inch tall coffee cake that spilled over and trashed her brand new oven. [size does matter ]
*** for leftovers -- if any -- wrap in wax paper, then a Ziplock baggie to keep in moistness. Enjoy!

Spice Cake

This recipe comes to us from Linda Sowry.

2 cups Gluten-Free Flour Mix
1 ½ cups sugar
1 teaspoon GF baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup buttermilk or sour milk
¼ cup margarine or butter, softened
¼ cup shortening
½ teaspoon vanilla
3 eggs

Preheat oven to 350F. Combine flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, and vanilla. Beat on low speed till combined then two minutes on high speed. Add eggs and beat two more minutes. Pour into a greased 9" x 13" baking pan. Bake for 30 to 35 minutes or until a toothpick comes out clean from the center. Cool on a wire rack. You can ice it with Duncan Hines Cream Cheese Frosting or just serve with Cool Whip or something similar or just eat it plain. It's also great made into cupcakes and then freeze the extras to pull out for lunches.

Sponge Cake

9 eggs, separated
1 1/2 cups sugar
1 1/3 cups potato starch flour
Juice of 1/2 lemon (1 1/2 Tablespoon)

Beat whites until partially stiff. Add 3/4 cup sugar and beat until very stiff. Set aside. Mix yolks with 3/4 cup sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13" baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.

Susie's Cheesecake

This recipe comes to us from the Notte family.

Ingredients:
¼ pound GF sweet butter
1 ½ cup sugar
32 ounces whipped GF cream cheese
16 ounces GF sour cream
2 tablespoons corn starch
1 teaspoon GF vanilla
1 ½ teaspoon lemon juice
5 eggs

Directions:
Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed.)

Pour the mixture into a 10 inch greased spring form pan. Line the pan with aluminum foil. Place the spring form pan into a large roasting pan that is half filled with hot water. Bake in a preheated 375F oven until golden brown and hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold. Remove from pan and serve.

Brazilian Vanilla Cake

This recipe comes to us from Paula Santos.

4 tablespoon GF margarine
3 eggs
2 cup sugar
14 oz. rice flour
3 tablespoon corn starch
1 cup milk
1 tablespoon baking powder
1 tablespoon vanilla sugar

Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder ang gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.

White Cake

This recipe comes to us from Paula Santos.

4 tablespoon GF margarine
3 eggs
2 cup sugar
14 oz. rice flour
3 tablespoon corn starch
1 cup milk
1 tablespoon baking powder
1 tablespoon vanilla sugar

Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder ang gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.

Cookie Flour Mix

This recipe comes to us from Sue DeVries.

3 parts brown rice flour
1 part potato flour (not potato starch flour)

I use this flour mix for all of my "old" recipes from the days before I had to eat gluten-free. My cookies turn out great!

Biscoitos de Maizena (Sugar Cookies)

This recipe comes to us from Mary Thorpe.

2 cups cornstarch
1 cup sugar
1 egg
1/2 tsp salt
1 1/2 sticks of unsalted butter (that equals 12 tablespoons)

Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes. I use a cookie press to drop them on a greased cookie sheet. It makes cookies in different shapes. But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet. Then use the tines on a fork to make grooves on the cookies. They look really pretty that way. Some people like to shape the cookies into really tiny balls, others prefer them bigger. Bake for about seven minutes, depending on how big you make them. Let cool and serve with a wonderful cup of Brazilian coffee in the afternoon.

When I made them, I used salted butter and left out the extra salt. I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter. They make great rolled cookies because you can re-roll the scraps without the dough getting tough. They came out fine - not too fragile once cooled.

You can also roll them into balls and flattened with a fork, which makes a plump little cookie, or you can roll them into balls and flatten them with the bottom of a glass dipped in sugar (that's the classic way I used to make sugar cookies).

I have also rolled them out to 1/4 inch thickness in the bottom of a spring form pan (one with a smooth surface, not bumpy like many are). The rolling pin went right across the top making an even thickness. When cooked (this took about 15 minutes) I cut into squares (the ones on the edges turn into triangles) and let cool. This was the easiest and best way that I tried so far.

Biscotti

This recipe comes to us from Ann Sokolowski.

1 package GF cake mix [more about flavors below]
5 eggs
3/4 cup oil [or melted and cooled butter]
2 tablespoons GF extracts
2 cup toasted nuts [optional]
1 cup dried fruits [optional]

Flavorings (choose one):

2 tablespoons anise extract with yellow cake batter

1/2 teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix

2 teas ground ginger, 1/2 cup finely chopped candied ginger with yellow cake mix

Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.

Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in 1/2 inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.

Caramel bars

This recipe comes to us from Rosemarie Menassas.

Ingredients:
¼ cup butter
1 cup brown sugar
1 egg, beaten
½ cup chopped pecans, or other nuts
¾ cup (Betty Hagman's all-purpose flour mix)*
½ teaspoon Xanthan gum
1 teaspoon baking powder
dash salt
1 cup medium sweet coconut

Preheat oven to 350F. Spray a 9" x 9" baking pan with Pam. Melt butter in saucepan. Remove from heat. Stir in sugar. Stir in beaten egg. Measure in flour, xanthan gum baking powder, salt. Stir to mix. Add 1 teaspoon GF vanilla, if desired. Add in the coconut and nuts and stir to blend. Mixture will be quite thick. Spread with spatula into pan and bake at 350F for 30 to 35 minutes till top is golden brown and a toothpick inserted into the center comes out clean. Cool on rack. Cut in bars when cool. Enjoy!

*Betty Hagman's all-purpose flour mix:
2 cup white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Blend with whisk and store, ready for baking when a recipe calls for all-purpose flour.

Chocolate Bliss Peanut Butter Cookies

This recipe comes to us from Ruth Parente.
Melt and set aside to cool (but not re-harden):

8 oz. Semi- sweet baking chocolate
In a mixing bowl, combine:
¼ cup brown sugar
½ cup peanut butter
¼ cup butter (softened)
Blend in:
2 eggs, lightly beaten
1 teaspoon gluten free vanilla
Stir in the melted chocolate.
In a separate bowl, mix:
½ cup all purpose GF baking mix
¼ teaspoon baking powder
Add dry ingredients to chocolate dough. Mix well.
Stir in:
1 ½ cup chocolate chips
2 cups unsalted dry-roasted peanuts, chopped
Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).
Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you aren''t sure they are done.
Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.

Chocolate Chip Cookies #1

1/2 cup butter or margarine
3/4 cup peanut butter
1 cup white rice flour
1/4 cup tapioca flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 bag milk chocolate chips

In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

Chocolate Chip Cookies #2

This recipe comes to us from Theresa Suart. John's Favorite Cookies:

1/4 cup white sugar
1/2 cup brown sugar
1/2 cup shortening, butter or margarine (GF of course)
1 teaspoon of flavoring (our Co-op has a GF vanilla but sometimes we use rum instead)
1 egg
3/4 cup white or brown rice flour
1/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips (GF, of course!)

Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once they're cool, they taste like "traditional" chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).

Chocolate Chip Cookies #3

Preheat oven to 350 degrees

Mix:
1 egg, beaten
1/4 cup canola oil
1 4-oz jar strained baby fruit or 1 mashed banana
1 teaspoon GF vanilla

In another bowl, mix:
1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)
1/4 cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato starch flour)
1/4 cup brown sugar
1 teaspoon GF baking powder
1/2 teaspoon salt

Combine, then add:
EITHER 3/4 teaspoon cinnamon and 1/4 cup white raisins OR 1/4 cup chocolate chips (Tops Decadent has no dairy) and 1/4 cup chopped macadamia nuts.

The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1"), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size & shape! They will not spread, so small and flat usually comes out the best.

Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.

Chocolate Chip Cookies #4

This came to me from Lisa S Lewis.

Pre heat oven to 375

1 1/2 cup white rice flour
1/2 cup sweet rice
1/4 cup potato starch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
2 eggs
1/2 c sugar
1/2 C Brown sugar
1 Cup margarine
12 oz chocolate chips
1 teaspoon vanilla

Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add to flour mixture. Stir in chips. Drop by round teaspoon on an un-greased sheet. Bake 10-12 minutes.

( I make mine nondairy by using the excellent chocolate chips made by Barat health food store). If I can't find those I use Ghiardelli brand.

Chocolate Chip Cookies #5

Troll House Cookies:

1 cup butter (two sticks)
1/2 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla (Cook's vanilla powder is great)
1-1/2 cup brown rice flour
1/2 cup potato flour (NOT potato starch flour)
1 teaspoon baking soda
1 teaspoon salt
1 pkg. milk or semisweet chocolate chips

Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes.

Also good with chopped nuts and/or shredded coconut.

Lisa's Firehouse Chocolate Chip Cookies

1 cup white rice flour
1 cup brown rice flour
2/3 cup tapioca flour
1/3 cup potato starch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 Cup Brown Sugar
1 Cup White Sugar
3 Eggs
1 1/2 teaspoon Vanilla (if using Authentic Foods 1/2 teaspoon)
2 Cup Chocolate Chips
3/4 Cup Butter
3/4 Cup Shortening

Mix everything together bake at 350 for 10 to 12 min.

I revised my special cookie recipe that I use to make when I was in forestry, My friends can't even tell they are gf cookies. Make extra because they go fast!

Chocolate Chip Ginger Cookies

This recipe comes to us from Ellen in Oregon.

Mix in a bowl with a wire wisk:

1 cup white rice flour
¼ cup sorghum flour (or any other GF flour you like)
¼ cup rice protein powder or 1/4 cup any other GF flour
½ to 1 teaspoon xanthan gum
¾ teaspoon GF baking powder
½ teaspoon cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground cardamom, or to taste
¼ to ½ teaspoon salt

In a mixer beat:

1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
½ cup oil + ½ sugar
1 large egg or 2 egg whites

Beat in flour mixture, then when well combined add:
1/3 to ½ cup crystallized ginger, chopped fine
1 ½ cups semisweet chocolate chips
Optional: Chopped nuts and raisins

Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.

Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.

Christmas Sugar Cookies

3 cups GF flour mix*
2 eggs
1 teaspoon soda
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond (or flavoring of your choice)
1 cup GF margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

Bette Hagman's Four Flour Mix (from "The Gluten-Free Gourmet Bakes Bread").
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part

Coconut Macaroons

In food processor, blend:

2/3 cup canola oil
2/3 cup water
3/4 cup sugar (more if you like things really sweet)
1/2 tsp. salt
1/2 tsp. baking soda
3 teaspoons EnerG egg replacer
1/2 cup ground hazelnuts (or 2/3 cup whole ones)

Preheat oven to 375.

In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 1/2 cups rice flour and mix well with wooden spoon. Texture should be soft and oily, but firm enough to hold itself in a ball (shape - like thick oatmeal). Add more flour or water as needed. Roll into 1" balls or use a mini cookie scoop and drop 1" apart on an non- greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.

Coconut Macaroons #2

This recipe comes to us from Joe Bacon.

Two 7 oz. packages of flaked coconut (~5 cups)

One 14 oz. can eagle brand condensed milk (not evaporated)

2 teaspoons vanilla

1 ½ teaspoon almond extract

Preheat oven 350ºº

In a large bowl combine coconut, condensed milk and extracts; mix well. Drop rounded teaspoonfuls onto generously greased baking sheet. Bake 8-10 min. or until lightly brown. Immediately remove to cooling rack. Optional: drizzle with melted chocolate chips.

Cornflake Cookies

This recipe comes to us from Christina Kuhne.

In a large bowl Beat together:
½ cup margarine
½ cup sugar
2 egg yolks
1 level teaspoon of Baking powder GF

When creamy add:
1 cup GF cornflakes
½ cup rice flour
½ cup maize flour
½ cup of chopped crystallized ginger
½ cup chopped apricots

Mix until combined and place teaspoons of the batter on a greased biscuit tray and bake in hot oven at 375F for 15 to 20 minutes. Remove and let cool on tray.

Date Squares

This recipe comes to us from Rosemarie Menassas.

1 ¾ cups quinoa flakes (or quick cooking rolled oats if you include oats in your diet)
1 ¾ cups GF flour mix
½ to ¾ cup cold butter
¼ teaspoon baking soda
¾ to 1 cup brown sugar

Mix all of the above together till butter is all worked in and pat half of the mixture into a nine inch cake pan.

Meanwhile:

2 cups chopped dates, no pits

½ cup white sugar

1 cup water

1 tablespoon lemon juice

Add the above 4 ingredients to a medium saucepan and cook slowly stirring to prevent burning till mixture is thickened. Cool the mixture.

Now pour the date filling over the mixture in the pan. Then add the remaining topping mixture and pat slightly. Bake at 350F for about 45 minutes or till golden on top. Cut in squares when cool.

Flourless Almond Butter cookies

This recipe comes to us from Ann Sokolowski.

Combine:
1 cup almond flour (freshly ground if possible)
1 cup sugar
1 egg, slightly beaten
1 teaspoons GF vanilla extract
½ teaspoons GF almond extract
½ cup chipped dried apricots
2 Tablespoons butter

Preheat oven to 350F and line two cookie sheets with parchment paper.

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air- tight container. Makes three dozen.

Ginger Cookies

2¼ cup rice flour
1 teaspoon cinnamon
2 teaspoons GF baking soda
¾ cup GF shortening
¼ teaspoon salt
1 cup brown sugar
½ teaspoon cloves
1 egg
1 teaspoon ginger
¼ cup molasses

Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.

Gingerbread Cookies

1-3/4 cups GF flour mix**
1/2 to 3/4 teaspoon ginger
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter or margarine (cold)
1-1/2 teaspoon xanthan gum
1/2 cup brown sugar
1/8 teaspoon cloves
1 egg (cold)
1/4 to 3/8 teaspoon cinnamon
1/2 teaspoon GF molasses

Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate forone hour.

Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

** GF flour mix:

6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)

This recipe comes from Vicki Lyles. She adapted it (in desperation) from the Rolled Sugar Cookies recipe (see below), when she learned that our 5-year-old celiac's kindergarten class was going to be making gingerbread man cookies. The resulting cookies were quite good.

G.F. Ice Box Cookies

Recipe from: http://lesleycooks.tripod.com/glutenfree/gficebox.htm

1 egg
1/2 cup butter or shortening
1 cup brown sugar
1 tsp vanilla
1/2 cup walnuts
1/2 cup rice flour
1/4 cup cornstarch
1/4 cup arrowroot flour or soy
1/2 cup potato flour (not potato starch)
1/2 tsp salt
Cream butter, sugar and egg. Add sifted dry ingredients and nuts. If dough not
stiff enough add a little more flour. Shape into a roll, wrap in wax paper,
chill until it holds shape, (approx 1 hour) Cut in 1/8" slices and bake at 350
for 10-15 minutes. These can be frozen in the roll.

Rolled Sugar Cookies

1-1/2 cups white rice flour
1/2 cup butter or margarine (cold)
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon baking soda
1 egg (cold)
1-1/2 teaspoon xanthan gum
1/2 teaspoon GF vanilla, lemon, or almond flavoring
1/8 teaspoon salt

Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired.

Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of "Lifeline," on page 15.

Gingerbread Cookies #2

This recipe comes to us from Kathryn Przywara.

3/4 cup margerine
1/4 cup dark molasses
1 cup light brown sugar
3 cup gf flour mix*
1 teaspoon xantham gum
1 teaspoon salt
1 Tablespoon baking powder
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup water
Sweet rice flour for rolling

Cream margerine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4". Cut and decorate as desired. Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.

Gluten-Free Cutter Cookies / Pie crust

Preheat oven to 350.

In a bowl mix:
2 1/4 cups tapioca flour
1 tsp. salt
1/3 cup sugar
1/2 tsp. xanthan gum (omit for pie crust)

In a blender or food processor mix:
1 cup Filberts/Macadamias
1/4 cup water
1/2 cup canola oil
1 tsp. vanilla

Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 1/2 dozen cookies.

This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.

Graham crackers

1 cup GF flour mix*
¾ teaspoon xanthan gum
1 cup brown rice flour
½ teaspoon baking soda
¼ cup soy or quinoa flour
½ teaspoon salt
½ cup packed brown sugar
7 tablespoon chilled butter-cut into pieces
1 ¾ teaspoons cinnamon
3 to 4 tablespoons cold water
1 teaspoon baking powder
3 tablespoons honey
1 teaspoon vanilla

Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).

Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).

Bake at 325F for 12-15 minutes.

* Bette Hagman's Four Flour Mix (from "The Gluten-Free Gourmet Bakes Bread").
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part

Lebkuchen (German Ginger Cookies)

This recipe comes to us from: Gayle M Chastain.

Just wanted to share a few more tried and true holiday recipes.

1 beaten egg
1/2 cup packed brown sugar
1/4 cup honey
1/4 to 1/2 cup molasses
1 tablespoon apple juice or cider
1/4 teaspoon grated lemon peel
1/2 teaspoon lemon juice
1 cup rice flour
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup garbanzo bean flour
1/2 teaspoon xanthan gum
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon ginger
1/4 cup chopped almonds
1/2 cup mixed candied fruits and peels
Lemon Glaze (follows)

Beat egg and brown sugar until light and fluffy. Mix in honey, molasses, juices,and lemon peel. In another bowl, thoroughly combine flours, xanthan gum, and spices. Blend into molasses mixture. Stir in almonds and candied fruits. Chill dough several hours or overnight. Sprinkle waxed paper with powdered sugar. Roll out dough to 14 x 9 inch rectangle. Cut into 1 1/2 x 2 inch cookies (I use a pizza cutter). Bake on lightly greased cookie sheet at 350 degrees about 12 minutes. Cool slightly; remove from cookie sheet and cool on rack. While warm, brush with lemon glaze.

Lemon Glaze:
1 1/2 cups powdered sugar

enough lemon juice (about 2 teaspoon)

Combine to make a glaze. These are better if allowed to sit a few days before eating. They keep well.

Masa Chocolate Chip Cookies

½ cup salted butter, softened
3/8 cup brown sugar, packed
3/8 cup granulated white sugar
1 large egg
½ teaspoon vanilla extract
1 cup instant "masa de maiz" (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold)
½ teaspoon baking soda
1 pinch salt (optional)
½ cup chopped walnuts or pecans (optional)
1 cup (6 ounces by weight) chocolate chips

Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.

Meringues

This recipe comes to us from Phil Walker.

4 medium egg whites
225g/8 oz. caster sugar
1 teaspoon corn flour

Beat egg whites to soft peak, beat in caster sugar, a quarter at a time. Beating for a full minute after adding each quarter. Fold in corn flour. Place in spoonfuls, or pipe onto lined baking trays, allowing room for spreading.

Preheat oven to (gas 2) 300F/150C and when trays go in turn down immediately to (gas1) 250F/140C. Leave for 1 hour, then switch oven off, and leave to cool in oven, (about 1 hour 30 minutes) will keep for a few days in a tin.

Old Fashioned Amana Honey Cookies

1 cup each honey and brown sugar
3/4 cup shortening (Butter Flavored Crisco)
3 eggs at room temperature
2 tablespoons xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
4 cups Ener-G Gourmet mix
2 teaspoons cinnamon
1 teaspoons salt
1 cup candied fruits, nuts or chocolate chips

Heat together in saucepan honey, brown sugar, and shortening. DO NOT BOIL. Cool. Beat in eggs and beat thoroughly. Combine with dry ingredients which have been sifted together. Dough will be soft. Either roll and cut with cookie cutter or drop by spoonfuls. Bake at 325ºº 10-15 minutes, or until golden brown.

Oreo-Style Cookies

This recipe comes to us from Phyllis Chinn.

1/4 cup cocoa or carob powder
1/4 cup potato flour
1/4 cup rice flour
1/2 cup white sugar
3/8 cup stick margarine
1 egg

Preheat oven to 350. Grease cookie sheet. mix dry ingredients. Beat egg. mix egg and margarine. mix in with dry ingredients (may have to use hands). With dough, form cylinder-shaped balls and put on sheet. Flatten with a fork dipped in cold water. Bake at 350 for 12-15 minutes. Once cooled, put frosting between the smooth halves of the cookies, sandwich two together and voila!

Paula's Gluten-Free Cocoa Peanut Butter Chocolate Chip Cookies

This recipe comes to us from Paula King.

2 cups white rice flour
1 teaspoon GF baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter (or GF margarine), softened
¾¾ cup sugar
1 cup brown sugar
1 tablespoon vanilla
1 cup real peanut butter (process unsalted peanuts in
food processor)
1 large egg
12 oz. GF semi sweet chocolate chips
2 tablespoons GF cocoa

Preheat oven to 325 degrees.

Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside. In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last. Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet. Bake for 24 minutes, or until pale golden.

Makes around 60 cookies.

Peanut Butter chocolate Chip Cookies

1/2 cup butter or margarine
3/4 cup peanut butter
1 cup white rice flour
1/4 cup tapioca flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 bag milk chocolate chips

In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

Really Easy Peanut Butter Cookies

2 cups peanut butter
2 cups sugar
1 tablespoons vanilla
1 egg

Mix well. Roll dough into balls and press flat with a fork. Bake at 350 for approx. 10 min.

Cathleen Morgan's Peanut Butter Cookies

1 ½ cups confectioner sugar
1 cup creamer peanut butter
1 egg (slightly beaten)
1 teaspoon GF vanilla (you can also make your own vanilla flavoring with a vanilla bean)
Mix all ingredients in bowl. Roll dough into 1"" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 10 minutes at 325F.

Roben Ryberg's Snickerdoodles

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: "We receive the most unusual feedback from our diverse taste-
testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. I''m sure you''ll enjoy this crackled-top cookie as much as our testers did."

Ingredients:

1/2 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla flavoring
1/2 cup potato starch
3/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with
1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each "ball" to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

Makes about 3 dozen cookies.

Snickers Cookies

This recipe comes to us from Sue DeVries.

1 cup butter or margarine
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cup brown rice flour 1/2 cup potato flour (NOT potato starch
flour)
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 - 14 oz. bags of fun size or miniature Snickers Bars

Mix butter, peanut butter, sugars, egg, and vanilla together well. Add dry ingredients; mix. Cut fun size Snickers bars in half or use one whole miniature Snickers. Wrap cookie dough (use about a 1" ball of dough for each cookie) around a piece of candy and place on a well greased cookie sheet. Bake at 375 for about 9 minutes. Flatten cookies slightly with a spatula as soon as they are removed from the oven. Let cool on the cookie sheet for about 10 minutes before removing.

Note: I don't have any problems with these cookies when I use "Air Bake" cookie sheets. If you use regular sheets you will need to watch them
carefully as they tend to burn on the bottom. Don't get confused. Use potato flour NOT potato starch flour!

Spritz cookies

This recipe comes to us from Claudia Celmer and Donna Knight.

1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon gluten free vanilla
1 teaspoon almond extract
1/4 teaspoon salt
1 teaspoon gluten-free baking powder
4 cups brown rice flour

Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & 1/2 dozen cookies.

Sugar & Spice Madelines

1/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1/4 teaspoon cloves
1/2 cup sugar
1/4 cup margarine, melted
2/3 cup GF flour mix**
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 teaspoon baking powder

Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes).

Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla.

Coat a madeleine pan with GF cooking spray. Spoon about 1 Tablespoon of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned.

Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen.

This recipe comes to us from Joan Kulka. Note: For the rice flour in the GF flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour.

** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)

Sugar Cookies

This recipe comes to us from Lucy Shriver at the Gluten Free Kitchen.

1 1/2 cups brown rice flour
1/2 cup tapioca starch
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Vanilla
1 Cup Sugar
1/2 Cup Butter, Softened
2 Eggs, beaten

In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a 1/2 inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite GF chocolate frosting on each cookie, place a Hershey's kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hershey's kiss, to make it resemble a hat band.

Basic Donuts (Donut maker needed)

This recipes comes to us from Melissa Boucher.

4 ½ cup GF flour
1 ¾ cup sugar
7 teaspoons baking powder
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon cinnamon
3 eggs
2 teaspoons GF vanilla
2 cup milk or water
1 cup oil

Mix dry ingredients together. At medium speed beat eggs and vanilla. Add rest of wet ingredients. Add dry mixture. Makes about 2 dz. donuts. These freeze well and can be put in the microwave--80% power for 20-30 seconds.

Chocolate Donuts (No Donut Maker Needed)

This recipes comes to us from Melissa Boucher.

1 cup rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
¼ cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon xantham gum
1 cup sugar
1/4 cup sour cream
2 eggs
¾ cup buttermilk
2 tablespoons shortening

Chill 2 hours. They are too sloppy to roll so make donut holes by dropping teaspoonfuls into 370 degree oil. Most will roll over when the bottom is cooked, but you may need to turn some. Drain on thick layer of paper towels.

GF Favorite Donuts (No Donut Maker Needed)

Originally by Betty Crocker and made gluten-free by Barbara Emch.

Heat oil (3") to 375 degrees in a deep pan.
Mix with wire whisk:

1 2/3 cup Bette Hagman's GF mix (Use sweet rice flour)
1/6 cup soy flour
2 teaspoons xantham gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar

Add dry ingredients to the following in a large bowl and beat with dough
hooks:
3 eggs
½ cup milk (use slightly less)

Heat oil (3") to 375 degrees in a deep pan.

Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until 1/2" thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioner's sugar or cinnamon sugar. Can be frozen and heated in microwave.

Spicy Donuts (Donut Maker Needed)

This recipes comes to us from Melissa Boucher.

1 cup sugar
1 ½ cup GF flour mix
1 teaspoon baking soda
½ teaspoon xantham gum
½ teaspoon salt
1 ¼ teaspoon nutmeg
1 ¼ teaspoon cinnamon
½ teaspoon allspice
½ cup oil ( or 1/4 c oil and 1/4 c applesauce or pumpkin puree)
2 eggs
1 teaspoon GF vanilla
½ cup buttermilk
½ cup boiling water

Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and mix well. Add eggs and vanilla and mix well. Add buttermilk and water a little at a time to the mix. Bake in preheated donut maker coated with GF cooking spray. Bake 3 minutes. These may also be baked in a sandwich maker--but bake 7 minutes.

Chocolate donuts:
Same as above but eliminate cinnamon, nutmeg, and allspice. Add 1/2 c cocoa and follow above recipe.

Apple Crisp

This recipe comes to us from Andrea R Howe.

7 Granny Smith Apples
1/2 box/bag yellow or white GF cake mix
grated or chopped nuts
1 stick butter/margarine
1/2 cup cinnamon/sugar mixture

Peel, core, slice apples. Place apples in 9x13 baker. Sprinkle sugar and cinnamon mixture and dry cake mix over apples. Drizzle melted butter or margarine over the top. Add grated or chopped nuts on top. Bake at 350 for 30 minutes.

Apple Crisp #2

This recipe comes to us from Phyllis Chinn.

After a lot of trial and error I developed the following Apple Crisp recipe.

7 large granny smith apples
1 cup GF flour
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1/3 cup chopped pecans
1/2 teaspoon nutmeg (I use whole nutmeg and grind it)
1 stick butter, melted

Mix together dry ingredients and add melted butter; mix well. Peel and slice apples and put in a 9 x 9 buttered pan. Spread flour mixture evenly over apples and bake at 350 for 45 minutes. Increase heat to 375 and bake until bubbly.

Berries in a Cloud

This recipe comes to us from Joe Bacon.

3 egg whites (room temp)
1 teaspoon vanilla
¼ teaspoon cream of tarter
1 cup sugar
Filling: (see below)

2 ½ cups sliced fresh berries (I use strawberries)

Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.

Filling:
½ cup sugar
2 teaspoon corn starch
1/3 cup water
¼ cup lemon juice
3 egg yolks beaten

1 cup whipping cream - whipped

In a saucepan combine sugar, corn starch, water and lemon juice. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat and gradually stir in eggs and return to heat, cook and stir 2 min more. Remove from heat and let cool, then, cover and chill. To chilled filling add the following: 1-cup whipping cream beaten to soft peaks. Fold into lemon filling and chill before adding to meringue shell. Spoon filling into shell and top with berries.

Black Currant Pie

This recipe comes to us from Betty Doubravsky. "My wife entered this in the Dolores County Fair here in Colorado and won three ribbons." - James

Pie Pastry:

1 1/2 cup sifted GF flour *
1/2 cup soy flour
2 teaspoons xanthan gum
1/4 - 1/2 teaspoon salt
2/3 cup Crisco or other shortening
5-7 tablespoons COLD water (I use 7)

Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite GF filling (fresh currants are not that easy to find) and bake as directed.

* GF flour

6 parts rice flour
2 parts potato starch flour
1 part tapioca starch flour

Fresh Black Currant Filling:
3 Cups fresh Currants (heaping), crush 1/2 cup.

Mix the crushed berries with 1 1/2 cup sugar, 3 tablespoons of quick-cooking tapioca and 1/4 teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in 1/2 to 1 teaspoon of grated orange peel and 1/2- 2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.

Cashew Creme Whipped Topping

This recipe comes to us from Catherine Walton.

1 1/2 cups cashews: grind in blender
1 cup water: add to cashew mix, and blend until creamy
1 cup oil: add in a very slow stream, with blender running
1/4 cup maple syrup or honey: add
1/2 teaspoon vanilla or almond extract (gluten-free brand): add

A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend.

1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.)

Keeps well in the fridge for a week, anyhow, we've never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)

Chocolate Almond Torte

This recipe comes to us from Elizabeth Griffith.

1/2 pound semisweet chocolate chips
12 eggs, separated
1/2 pound GF powdered sugar
1 teaspoon GF vanilla extract
1 heaping tablespoon powdered instant coffee
1/2 pound almonds, finely ground (about 1 1/4 cups)
Butter, for greasing
GF Flour, for preparing pan

Grind instant coffee granules in the food processor to make powdered instant coffee.

Melt chocolate in pan in 250-degree oven or in top of double boiler set over, but not touching, simmering water. Allow to cool.

Place egg yolks and powdered sugar in mixer bowl and beat at medium speed until mixture becomes very light in color and light and creamy in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee powder and mix thoroughly. Mix in almonds.

Beat egg whites until stiff. Gradually add a little of egg whites to chocolate mixture to lighten it, mixing with mixer at low speed. When mixture is light, pour it over remaining egg whites and fold in.

Grease 9-inch spring form pan and dust with flour. Pour batter into pan.

Bake at 325 degrees until torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used.

Cool torte in pan about 2 hours. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on spring form bottom, or carefully run large knife blade underneath and gently lift off and onto cake platter.

Frosting:

1 (12-ounce) bag GF semisweet chocolate chips
1 cup whipping cream

Place chocolate chips in 1-quart glass measuring cup and set in 250-degree oven until melted, 10 to 15 minutes. Stir once or twice while melting.

Pour whipping cream into saucepan and heat until barely simmering. When chocolate is completely melted, add hot cream and immediately start beating on medium high speed until it is thick and smooth, 1 to 2 minutes. Chill 20 minutes.

Frost torte sides first, then pour remaining frosting on top and spread slightly, but do not overwork. Frosting will spread smoothly.

8 to 10 servings.

Each of 10 servings: 605 calories; 88 mg sodium; 288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams protein; 1.44 grams fiber

Active Work Time: 30 minutes
Total Preparation Time: 1 1/2 hours plus 2 hours cooling

Cranberry Apple Crisp

This recipe comes to us from Andrea R Howe.

Filling:

6-7 medium Granny Smith Apples, peeled, cored, and sliced
1 can (16 oz.) whole berry cranberry sauce (ocean spray)
3/4 cup sugar
2 Tablespoons GF flour mix

Topping:
1/4 cup nuts, chopped
1 cup almond flakes (crush by hand)
1/3 cup packed brown sugar
1/3 cup GF flour mix
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Vanilla ice cream or whipped topping (optional)

Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and GF flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts,almonds,brown sugar,GF flour and cinnamon. Add melted butter to ingredients, mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping if desired.

Cranberry Nut Dessert Pie

This recipe comes to us from Harold Wolofsky.

1 Cup of GF flour mix*
1 Cup of sugar
½ teaspoon of xanthan gum
¼ teaspoon salt
2 Cups fresh cranberries (could use Frozen)
½ cup chopped walnuts
½ cup melted butter or margarine
2 eggs, beaten
½ teaspoon almond extract

In a bowl combine the flour, sugar, salt and xanthan gum.

Add cranberries and nuts; toss to coat.

Stir in the butter, eggs and extract.

Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour.

Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean.

Good as is or serve warm with ice cream or whipped cream for that special dessert.

* Bette Hagman's Four Flour Mix (from "The Gluten-Free Gourmet Bakes Bread").
Garfava Bean Flour 2/3 part
Sorghum Flour 1/3 part
Cornstarch 1 part
Tapioca Flour 1 part

Lemon Angel Pie

This recipe comes to us from Ellen Switkes.

Here's a great recipe for a lemon meringue pie that's upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. It's not low calorie, but is very tasty.

Meringue Crust:
4 egg whites

1/4 teaspoon cream of tartar.
3/4 cup sugar

1 teaspoon vanilla.

Beat Egg whites and cream of tartar until stiff peaks form. Add gradually sugar and vanilla. Spread on well greased 9" pie pan and bake 300 degrees for 1 hour. Cool.

Lemon Filling:
Beat well

4 egg yolks

1/2 cup sugar

1/2 cup water

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Beat egg yolks well. Add sugar, water, lemon juice and lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesn't make very much filling, so spread it thin.

Whipped Cream Topping:
Whip 1 plus 1/2 pint whipping cream, spread over filling, serve.
Store pie in refrigerator up to 24 hours.

Lily's GF Pie Crust

This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

1/3 cup brown or white rice flour
1 teaspoon xanthan gum
1/3 cup tapioca flour
1 Tablespoon sugar
1/3 cup potato starch
1/3 cup (5 Tablespoon) butter
1-1/2 Tablespoon corn starch
1 egg, beaten
1/3 teaspoon salt
1/2 to 1 teaspoon apple cider vinegar

Have eggs and butter cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.

Add the beaten egg and vinegar to the flour mixture and stir with a spoon or fork until it begins to stiffen. The dough will be quite soft at first but will firm up. Is it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour if necessary to keep your hands from getting sticky.

Roll the dough out between two pieces of wax paper, turning and peeling off paper as necessary to smooth out wrinkles. Leave the paper on the pie dough to turn it. When it is ready for a pie pan, peel the top layer of paper off, hold the lightly greased pan over the dough, and slip your other hand under the bottom paper and dough. Lift it into the pan as you flip it all over.

Smooth the dough into the pan before removing the wax paper. Again peel it off; don't lift it off. Crimp edges as desired. Prick with a fork if a baked pie shell is desired and bake at 350 degrees F for 12-15 minutes.

Double the ingredients for a two-crust pie. Don't attempt to fold the top pie crust. A two-crust pie will bake one hour or a bit longer.

This recipe comes from "Lifeline", Summer 1996, pg. 5. It is Lily Mae Patten's recipe.

Pie Crust #2

1 1/4 cup rice flour
1 teaspoon salt
2/3 cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco)
1/2 cup cold water
1 tablespoon potato flour (not starch)

Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (I thought it worked better to pat it in the pan or between wax papers with fingers.) Flute edges and use for un-baked crust or bake and then fill with filling.

Pie Crust #3

This recipe comes to us from Martha Spinelle.

My basic GF flour recipe:

2 cups rice flour,

½ cup potato starch,

½ tapioca flour.

I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of GF flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the "gum".....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I don't use gum when I make Pancakes.

½ cup tapioca flour
½ cup (1 stick) Margarine
½ cup cornstarch
½ cup butter-flavor Crisco
¼ cup potato starch flour
1 egg, cold
1 cup sweet rice flour
1 tablespoon GF vinegar
1 rounded teaspoon guar gum
4 tablespoons ice water
½ teas salt
Sweet rice flour for rolling
Dash sugar (optional)
(Xanthan gum can be used instead of Guar gum)

Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.)

Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9" pie, + 1 pie shell.

Pie Crust #4

This recipe comes to us from Linda Sowry.

Makes one pie crust:

1 ¼ cups GF all purpose flour
¼ teaspoon salt
1/3 cup shortening
3 to 4 Tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. (Then they talk about rolling it and setting it into the pie plate. I'm going to jump in and say this is where we flatten the ball out in your hands and set in pie plate. I use the small end of the tart roller thing from Pampered Chef to roll it up the sides and around. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you won't have extra for a fancy edge.) Do not prick pastry. Bake as directed in individual recipes.

G.F. Corn Flakes Pie Crust

Recipe from: http://lesleycooks.tripod.com/glutenfree/gficebox.htm
4 cups G.F. corn Flakes cereal crushed
2 tbsp granulated sugar
2 tbsp margarine, softened
2 tbsp corn syrup
In a medium-sized bowl, combine crushed cereal, sugar, margarine and corn syrup.
Press mixture evenly and firmly into bottom and up sides 9" pie plate.
Bake at 350 F. about 5 minutes or until lightly browned. Cool completely.
Fill with ice cream or pudding. Chill until firm.
Garnish with ice cream topping, fruit or whipped topping if desired.

G.F. Graham Wafer Base Substitute

Recipe from: http://lesleycooks.tripod.com/glutenfree/gficebox.htm
1-1/2 cups G.F. flour
1/2-cup margarine (melted)
1/2-cup brown sugar
1/2-cup chopped nuts
Mix ingredients and spread evenly but lightly in a 9" x 13" baking pan.
Bake at 350 for 10 minutes. Stir until well crumbled, return to oven and bake 10 minutes more until browned evenly. Cool and use as a base for any desserts calling for a graham wafer base

Hint: Double the recipe and store the rest for future use.

Praline Pumpkin Pie

The following recipe comes to us from Oliver.

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)

Gluten-Free Filling:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (16 ounces) pumpkin
1 1/2 cups half-and-half cream
Additional chopped pecans, optional
Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450'F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top.

Bake at 350'F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.

Praline Pumpkin Pie

This recipe comes to us from Karen Hutton.

Although it asks for a crust I just pour the pumpkin-mixture into a glass pie dish and cool. It slices out just like a regular piece of pie.

And remember to use GF products.

1 envelope (l tablespoon) unflavored gelatin
¼ cup cold water
3 eggs, separated
½ cup firmly packed brown sugar
1 ¼ cups solid pack canned pumpkin
½ cup milk
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup granulated sugar
1 - 9 or 10 inch baked pie shell

Soften gelatin in cold water. Combine together in heavy saucepan the egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat, stirring continually until thick and smooth. Remove from heat. Stir in gelatin until dissolved. Chill until mixture thickens to consistency of unbeaten egg white. Place the egg whites in small bowl until very foamy.

Add granulated sugar, l tablespoonful at a time, continuing to beat until stiff peaks form. Transfer to large mixer bowl. Mixing on low add pumpkin mixture slowly, mixing for l minute or until well blended, moving bowl control back and forth frequently during mixing. Stop mixer; scrape sides of bowl and beater. Pour mixture into baked pie shell. If desired, garnish with pecan halves. Chill for 2 hours or longer before serving.

Pumpkin Cobbler

This recipe comes to us from Naomi Durrance.

1 stick butter (1/2 cup)
1 cup GF flour mix
1 ¼ teaspoon baking powder
Dash of salt
1 teaspoon xanthan gum (or a little less)
1 cup granulated sugar
1 cup whole or low-fat milk
1 teaspoon vanilla extract
2 eggs, beaten
1 small can (5 oz.) evaporated milk
1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
eggs)

Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9" x 12"glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).

The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).

Bombocado (Brazilian dessert)

This recipe comes to us from Paula Santos.

200g (14 oz.) flaked coconut
4 eggs
2 can condensed milk
1 teaspoon baking powder
200ml coconut milk
Beat all ingredients using blenders. Put mixture in a baking pan(greased and powdered with corn starch). Preheat oven to 350 and bake for 40 minutes.

Butterscotch Pudding Mix

2 cups nonfat dry milk
5 cups brown sugar, packed
1 teaspoon salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Chocolate Pudding Mix

2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 teaspoon coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Depression Era Rice pudding

This recipe comes to us from Ann Sokolowski.

Grease a glass 9" x 13" Pyrex dish with solid shortening.

Preheat oven to 300F.

½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon. At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.

Fresh Cranberry Holiday Jello

2 small boxes of cranberry (Jello Brand) Jello or any
red Jello
½ cup sugar
1 bag of fresh cranberries.
½ -1 cup pecans (or nuts of choice)
1 softened package of Philadelphia Light or Regular cream cheese
1 can of crushed pineapple (Dole is the best), drained thoroughly

Put cranberries in a pan of water and add sugar. Cook until cranberries begin to pop open. Remove from heat, and while it's cooling fold softened cream cheese into cranberries and it will melt. While that is cooling, make Jello only 1/2 way (use only hot water, do not add the 2nd step of cold water once granules are dissolved.) Refrigerate until softly gelled, then add remaining ingredients and mix. Refrigerate until ready to serve. It is very pretty, colorful and festive!

Plain Rice Pudding

This recipe comes to us from Lisa McKinney.

3 1/2 cups milk
1/2 cup sugar
1/2 cup rice, washed and drained*
1/2 cup water
1 teaspoon rosewater or orange blossom water
1/2 cup blanched slivered almonds for decoration

Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to a boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy which will take approximately 45 minutes (Add a little more milk during cooking if necessary). Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate.

Serve chilled, decorated with slivered almonds.

*Be sure to use Watermaid rice. You can leave off the almonds if you like.

Sticky Date Pudding

This recipe was written by Brian Miller for The New York Times.

2 sticks butter (cut into 8 pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
2 eggs
1 1/4 cups flour (Bette Hagman's GF Blend)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 tablespoons baking powder
1/4 cup heavy cream
4 ounces brown sugar
Optional:: 1 pint whipped cream

Preheat oven to 350 degrees. Butter 9 inch, high sided pan. Place dates in saucepan, cover with water and bring to boil, reduce heat to simmer and cook 3 minutes. Add baking soda and set aside. Cream 1 stick butter, sugar and eggs, adding eggs 1 at a time. Gently fold in flour, salt and 1/2 teaspoon vanilla. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid until the cake mixture resembles thick pancake batter (discard rest of liquid). Stir in dates.

Bake 30-40 mins or until cooked in the center. Make the sauce by combining 1 stick of butter, 1/4 cup cream, brown sugar, 1/2 teaspoon vanilla. Bring to boil reduce to simmer, cook 3 minutes. Presentation: Drizzle some of the sauce over cake as it is cooling. Serve the rest of the sauce separately and garnish with whipped cream.

Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon salt
3 cups cornstarch
1/2 teaspoon GF vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 teaspoon vanilla extract.

Dumplings

1 cup rice flour or corn flour
2 teaspoons baking powder
2-3 eggs water as needed

Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

More Dumplings

1 cup brown rice flour
1/2 cup white rice flour
1/4 cup of tapioca flour
2 teaspoons Baking powder
1 teaspoon of xanthan gum per cup of flour.

Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

Homemade Pasta

This recipe comes to us from J. S. Weihofen.

1/3 cup tapioca flour
1/3 cup cornstarch
2 tablespoons potato starch
½ teaspoon sea salt
1 tablespoon Xanthan gum
2 large eggs
1 tablespoon vegetable oil

Combine flours, salt and gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead for a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and although almost transparent, will still handle well. Slice the noodles into very thin strips or if using for lasagna, into 1-1/2" x 4" rectangles. The pasta is now ready to cook or to freeze uncooked for later use. Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added, for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone and 5 to 6 servings in a mixed casserole.

SPAGHETTI: Use the spaghetti cutter on your pasta machine. Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added.

CHOW MEIN NOODLES: Make the pasta and cut as if for spaghetti. Then cut these strips into 1" to 1-1/2" pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 min). Remove from oil and drain on paper towels. Then use immediately or freeze. Makes about 5 to 6 cups chow mein noodles.

J.R.'s Pasta

This recipe was sent to me by Shelley Hood.

¾ cup soy flour
¾ cup rice flour
1 teaspoon garlic powder
1 ½ teaspoon ground dried basil
1 whole egg
1 egg white

Mix all together in food processor until small beads form. Take out and form ball with hands, put through pasta machine. If have electric pasta maker, place bead form in machine and let the machine take over. Place in air tight container immediately or cook immediately. Eat within 5 days. Remember, we are still experimenting, but ours has worked and tastes great! Enjoy!!

Rice Flour Noodles

This recipe comes to us from the McMartin's.

1/2 cup rice flour
1/2 cup potato flour
1/3 cup cornstarch
1/2 teaspoon Salt
1-2 tablespoon Vegetable Oil
Optional: 2 eggs, lightly beaten

Sift dry ingredients into a bowl...repeat 3 - 4 times...make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough. Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente.

Notes: Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable...add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipe's preparation.

Matzo balls

This recipe comes to us from Julie Bort.

½ cup brown rice flour
½ cup tapioca flour
½ cup cornstarch
½ Tablespoon potato flour (not starch)
2 Tablespoons Cream of Buckwheat cereal
¼ teaspoon xanthan gum
½ teaspoon gelatin (can be Kosher)
2 eggs
1 teaspoon salt
2 Tablespoons oil
2 Tablespoons chicken soup stock

Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and won't be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!).

Makes about 12.

Corn Chowder

4 to 5 ears corn
olive oil
mirepoix (leeks, onions, carrots, and celery)
basil
chicken stock
potatoes, diced
cream
smoked peppers

Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4.

Source: California Culinary Academy Winter Soups and Stews 10-10-92.

Corn & Potato Chowder

1 teaspoon safflower oil
2 teaspoons dry sherry, or water
1-1/4 cups onion, finely chopped
1 cup carrot, thinly sliced
2 celery stalks, thinly sliced
1 bay leaf
2 cups red potatoes, cubed
1 cup vegetable stock
1 cup skim milk
1 cup fresh or frozen corn
cayenne to taste
nonfat plain yogurt for, garnish, optional

In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender.

Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4

Homemade Split Pea Soup

This recipe comes to us from Kimberly Dungan.

2-3 teaspoon Cumin
½ teaspoon Herb Pepper seasoning
½ teaspoon Allspice
5-6 Cloves
Dash of garlic (to taste)
Dash of parsley
1-2 teaspoon Cinnamon
1 teaspoon Sesame seeds (optional)
Salt & Pepper to taste
1 teaspoon Dry mustard (or 1-2 teaspoon Prepared mustard)
1-2 cans Chicken Broth (Swanson's has a Fat Free, low sodium version)
3 stalks Celery, chopped
3-4 Carrots, grated or chopped
5-6 Potatoes, peeled & cubed (optional: leave skin on)
¼ - ½ Onion, chopped
2 lbs. Ham, cubed
1 Bag Green Split Peas

In large stockpot, Combine everything. Cover ingredients with water, plus two inches extra, and bring to a boil. Cook on medium for 3-4 hours (or low for 5-6 hours). Serve.

Artichoke Heart Dip

This recipe comes to us from Elysse Paige.

1 can of artichoke hearts (9 oz.)
2 tablespoons butter
1 large Spanish onion (diced)
1 10oz. bag fresh spinach- bite size pieces ( I use frozen, then thawed out chopped spinach, 2 boxes, we like spinach)
1 cup dry white wine
1 4.4 oz. boursin cheese
4 oz. softened GF cream cheese
2/3 cup shredded mozzerella - dash hot sauce - salt & pepper

Cut up artichokes after draining them. In large pot, melt butter, saute onions, lightly browning them, add spinach and artichokes. cook until coated about 4 minutes, Add wine, then all ingredients except mozzerella. Mix until smooth with wooden spoon. Place in 1 quart dish, top with mozzerella bake in preheated oven at 350F for 5 minutes until bubbly.

Serve with GF crackers.

Creamy Spinach Dip

This recipe comes to us from Elysse Paige.

1 cup sour cream ½ teaspoon celery salt
1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip)
½ teaspoon dill weed ¼ teaspoon onion salt
1/4 cup chopped green onions

8 oz. can water chestnuts, drained and finely chopped
3 cups or (One 10 oz. box/package) frozen chopped spinach, thawed and drained
3 tablespoons red bell pepper --optional

In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups.

Granola

This recipe comes to us from Rose Menassas.

Bring to a boil:

1/3 cup fireweed honey

1/3 cup sunflower oil

1 teaspoon of gluten free vanilla or almond flavoring and a

dash of salt.

Meanwhile in large bowl add your choice of the following to equal about 5 cups of the following mix:

1 ½ cups rice flakes
½ cup buckwheat flakes
¾ cup sweetened medium coconut
1 cup slivered almonds
¾ cup sunflower seeds
¼ flax seeds
¼ cup sesame seeds
¾ cup pumpkin seeds

Preheat oven to 300F degrees.

Stir mix till thoroughly blended. Put mix in a 13" x 9" baking pan and pour cooled honey and oil mixture over. Stir to coat mix. Bake in oven for 30 minutes. (Granola will darken after removal from oven. Cool for 15 minutes and add 3/4 cup dried cranberries and 2/3 cup Sun-Maid raisins. Store in large jar. Other favorite things can be added (dried bananas or dried pineapple, etc.)

Serve as a trail mix or my favorite way……with milk for a breakfast that keeps you going until lunchtime.

MaCheBe! (mama's cheese bread)

This recipe comes to us from Teresa Wendt.

2 cups of Tapioca Flour
1 egg
1 tablespoons of oil
1/3 cup of water
¼ cup of powdered milk
1 cup of Parmesan cheese

Mix dry ingredients with a whisk until well blended and lump free. Mix wet ingredients then combine with the dry. It should have the consistency of Play Dough. My oven temps vary so I usually set it on high and bake it until it's light brown (400 degrees for 15-18 minutes).

Note: This recipe can also be used to make bread sticks or pizza crust.

Pao de Queijo

This recipe comes to us from Judy Tolliver.

The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy pãã de queijo and other "mineiro" specialties. Any "mineiro" cook can make pao de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish.

Makes 2 dozen appetizer-sized balls.

Preheat oven to 375° . Boil the following until white foam appears (on stove or in microwave):

1/2 cup vegetable oil
1/3 cup water
1/3 cup milk
(1 tsp salt optional)

Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon
and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs
and about 6 ounces grated hard cheese (e.g., parmesan). You will get a
gooey, sticky mass.

To form balls, cover hands with grease, use a teaspoon and quickly roll
into ball shape as best you can (they will smooth out during baking).
Better yet, use a miniature ice-cream scoop. Each ball should be about 1-
1/2 inch in diameter. Bake on lightly greased sheet or on parchment paper.

Bake for 15-20 minutes, depending on size, until tops begin to brown.

Tuna fish Balls (Brazilian Appetizer)

This recipe comes to us from Paula Santos.

4 cups cooked mashed potatoes
1 can of tuna fish
½ tablespoon chopped onion
3 eggs
Salt & pepper
Corn starch if necessary
Mix potatoes, tuna fish, egg yolks and seasonings. Beat egg whites for 5 minutes and add to mixture. Make into balls (ping pong ball sized) and fry in hot oil.

Baked Mashed Potatoes

This recipe comes to us from Kimberly Dungan.

Potatoes

½ an onion

3 slices bacon

Crushed or powdered garlic

2 Tb. Cumin

1-2 Tb. Butter

½ cup cream or rice milk

3 slices pepper jack cheese

2 Tb. Dijon Mustard

This is using an 8"x8" casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside.

Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or regular bacon) into small pieces. Sprinkle garlic (to taste about 1 tbsp), 2 tbsp. of cumin over onion and bacon and sautéé for 1-2 minutes on high in a tbsp. of olive oil. Remove from heat and add 1-2 tbsp. of butter to melt over top.

Mash the potatoes with ¼-½ cup of plain rice milk and 3 slices of Veggie Slices pepper jack cheese. Add 2 tbsp. Dijon Mustard Add the onion mixture. Mash together Put into casserole dish and bake for 30 minutes (same 375 degree oven).

If you make a double recipe or have extra, add egg to mixture, make into patties and fry in olive oil until crisp edges for breakfast! Options: Use ¼ cup cream instead of rice milk and cheese Use Anaheim roasted peppers and Chipotle peppers (a smoky mix of sauce and peppers) instead of bacon (this is quite hot) Or, use squash instead of peppers. Also, could make with skin-on potatoes.

Breakfast options: Instead of egg, make into patties and coat with white rice flour, fry in olive oil

Barbeque Sauce

This recipe comes to us from Terri Dillion.

1 tablespoon GF soy sauce ( I use Bragg liquid aminos)
3 tablespoons GF catsup
2 tablespoons maple syrup
¼ tsp. Tabasco hot sauce
1 clove garlic smashed and chopped

Mix everything together and use on any grilled meat you like.

Beef & Cabbage Soup

This recipe comes to us from Lisa McKinney. This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too.

1 1/2 pounds ground round
2 cups diced onion
2 cups sliced celery
2 cups coarsely chopped cabbage
3 cups thinly sliced carrots
1 teaspoon salt-free herb-and-spice blend
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
3 10-1/2 oz. cans low-sodium chicken broth
1 28-oz. can whole tomatoes, undrained and chopped

Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.

Yield: 16 servings (about 108 calories per 1-cup serving).

Contributor's Notes: I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double- boiler or microwave to avoid making it mushy).

Beth's Chicken Nuggets

2 lbs. chicken breast
1 cup corn meal
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic salt

Cut chicken breast into bite-sized pieces. Put other ingredients into a Ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes.

Cheddar Crackers

Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from "Crackers!" by Foust and Husch.

2 cups fine rice flour
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional; more for a hotter cracker)
1 teaspoon finely ground mustard seed
6 Tablespoons (3/4 cup) butter or margarine, softened
12 ounces cheddar cheese, shredded
3 egg yolks
2 Tablespoons water
Salt for the tops (optional)

Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-1/2 cup flour (reserve 1/2 cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated.

In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour.

Divide the dough into two equal portions for rolling. On a GF- floured surface or pastry cloth, roll out to a circle approximately 1/2 inch thick. The dough will be crumbly and a bit hard to manipulate, but don't let this worry you, it doesn't hurt the final product.

Cut this circle in four equal "pie" segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin.

With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1- inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80.

For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.

Chicken fingers

This recipe comes to us from Karen.

2 cup rice flour
½ tablespoon paprika
¼ tablespoon cayenne
2 tablespoon white sesame seeds
1 quart cold soda water
4 single chicken breasts-cut into strips
Salt to taste

In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Salt to taste.

Chicken Pot Pie

This recipe comes to us from Pat Rothwell.

Gluten-free and low-fat chicken pot pie filling:

1 cup diced carrots
1 cup frozen peas
2 cans (14.5 oz) chicken broth
2 cans (10 oz) valley fresh white meat chicken
1 cup fat free milk
6 tbsp corn starch
Rice Pie Crust:
1 1/4 cup rice flour
1 teaspoons xanthan gum
1/4 cup Crisco
1/4 cup white karo syrup
4 tbsp cold water topping
3 medium potatoes
1 egg white

Preheat oven to 450 degrees. Peel cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie. If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions. Bring chicken broth to boil in large pot. Mix milk and corn starch thoroughly and add to boiling broth. Stir until slightly thickened. Drain canned chicken and add to mixture. Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust. Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender. Add cold water and mix to dough consistency. Roll out between two pieces of plastic wrap to diameter to line baking dish. Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork. Pour filling mixture into crust. Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6. Estimated per serving: calories 425 fat 10 grams sugar 13 grams

Citrus Glazed Pork Loin

This recipe comes to us from Jay Berger.

For the glaze:
2 ounces favorite oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped (usually find dried in produce section or canned
in Mexican section, med. hot)
1 arbol chili, stem removed (usually find dried in produce section)
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups GFCF barbecue sauce
6 dashes tabasco style hot sauce
2 lemons juiced
Kosher salt to taste

For the pork loin:
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Preheat oven to 350 degrees.

For the glaze: In a small saucepot add canola oil and sautéé onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.Let meat set up for about 5 minutes and slice.

Corn Bread Stuffing

This recipe comes to us from Janet Wolkenstein

Perfect for Thanksgiving or Christmas. Note this recipe has 2 parts: cornbread croutons, and the stuffing ingredients after the croutons
are made.
Cornbread croutons:
2 cups yellow corn meal
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg, and mix just until dry ingredients are moistened. Pour batter into a greased large cookie sheet to form a thin (1/4 inch, approx.) layer. Bake at 400 for 10-15 minutes until done, (be careful not to overcook the bottom). (If the top is still very light when the underside is done, you can put the pan under the broiler for a few seconds to lightly brown it, if necessary.) When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about 1/2 inch wide. Let cool and break apart to form 1/2" sized croutons.

Stuffing Recipe:

1 batch cornbread croutons as above.
1 - 12 oz roll of Jones Original breakfast sausage (can use another brand if you like, but Jones tastes good and has no artificial ingredients or gluten).
2 stalks chopped celery (optional)
¼ cup lightly chopped walnuts (optional)
salt
pepper
marjoram
sage
thyme
garlic powder

Crumble sausage into small pieces and cook in pan, draining well when done. Mix cooked sausage with croutons in large plastic or Ziploc bag, making sure they are evenly intermixed. Add chopped celery and walnuts if desired (can use more or less walnuts or celery if you are particularly partial (or not) to one or the other). Mix evenly. Add pepper, sage, thyme, marjoram, and garlic powder to taste. ( I use a few shakes of each from the spice containers, mix, taste, and adjust as necessary.) Save the salt for last; you may not need to add any since the sausage is moderately salty already.

Also, if you use a large Ziploc type bag to assemble the ingredients, you can just shake it well when you add each one, and it gets things blended easily. Just make sure it's sealed properly or else you will have stuffing EVERYWHERE!

This will make enough stuffing for one large bird, or one small bird plus an extra small pan that you can bake on the side.

Crab Cakes

This recipe comes to us from Phyllis Chinn.

2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - it's wonderful + extra 2 eggs
Crumbled smoked bacon (leave it out if you like)
1/8 teaspoons cayenne
1/4 teaspoons dry mustard
2 - 3 Tbsp cream
2 teaspoons lemon juice
1/4 teaspoons Cajun spice
salt
pepper

Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.

Cream of Mushroom Sauce

This recipe comes to us from Jan Ryan.

Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:

In heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sautéé for 1 minute:
1 cup diced fresh mushrooms (approx. 1/4 lb.)

Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup. Also, 1/2 cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sautéé step.).

Heat, in same saucepan:
4 Tbsp. Margarine
1/2 cup evaporated milk
1/2 cup milk (I used 2 percent to cut down on fat)

Stir in these spices:
1/2 tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
1/4 tsp. salt
1/8 tsp. pepper

Make a smooth paste of:
2 1/2 Tbsp. SWEET RICE FLOUR
1/4 cup milk

Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.

*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.

CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sautéé for 3 min. OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.

Jane's Tuna Noodle Casserole

This recipe comes to us from Jan Ryan.

2-10 oz. package gluten-free elbows
1-10 oz. package frozen, chopped spinach, cooked

Double the GLUTEN-FREE cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You don't need the whole can of evaporated. Milk, just 1/2 C. So add 2% milk to remaining evaporated milk in can to refill can)

One 12 oz. can solid white tuna (GLUTEN-FREE)
Salt & pepper to taste

Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbara's Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.

Dixie Pork Chops

This recipe comes to us from Cecilia McNeil.

Arrange in baking dish with potatoes on bottom:
4 to 6 large potatoes peeled and quartered

6 or 8 pork chops pan grilled

Sauce - Mix together:
1- medium green bell pepper chopped
1- 14.5 ounce can crushed tomatoes
1- 14.5 ounce can water
1- 8 ounce can tomato sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 Tablespoon lemon juice
2 Tablespoons Worcestershire sauce
salt and pepper to taste.

Pour over potatoes and chops and bake at 350F for 1 hour. Fantastic!

Stuffing / Dressing

This recipe comes to us from Oliver.

½ cup GF margarine
2 cups onion, chopped
2 cups celery, chopped
¼ cup parsley, fresh, chopped
8 oz. mushrooms, chopped
11-13 cups dried out GF bread cubes
1-2 tablespoons poultry seasoning
1-1 ½ teaspoons salt
1-2 teaspoons thyme
½ tsp black pepper
1-2 teaspoons sage, ground
3-4 cups chicken broth
2-4 cups chicken cooked, diced
2 eggs, beaten
1 teaspoons baking powder

Melt margarine in a skillet and sautéé onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuffing mixture in a greased 9 x 13 baking pan and cover with foil. Bake at 350F for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.

Herb gravy

This recipes comes to us from Amber Lee.

2 cups water
2 tablespoons butter or margarine
1 tablespoon chicken boullon (or 3 cubes)
1/2 teaspoon onion powder
1/2 teaspoon salt
dash of sage
dash of thyme
dash of pepper

Heat ingredients in a saucepan. Whisk together 2T cornstarch + 1/4 C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

King Ranch casserole

This recipe comes to us from Phyllis Chinn.

12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve.

Sauce:
2 Tablespoon butter
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne
¼ teaspoon ground cumin
2 Tablespoon GF flour
1 cup chicken broth
½ cup milk
3 Tablespoon sour cream

Melt butter and sautéé garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.

Meat/vegetable mixture:
1 ½ pounds ground beef; brown and set aside.
1 Tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced
½ cups sliced ripe olives
1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)

Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.

2 cups shredded colby or cheddar cheese

Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.

Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.

Little T's Tasty Chicken Nuggets

This recipe comes to us from Lisa:

1 large egg
¼ cup rice milk
½ cup brown rice flour
¼ cup tapioca flour
1 teaspoon salt
1 teaspoon pepper

Spices (mix in with ingredients above)

1 pinch thyme
1 pinch oregano
1 pinch rosemary
3 pinch sweet basil
3 pinch parsley
1 baked garlic

1 teaspoon GFCF baking powder-put in last

Mix the above ingredients together in a bowl and soak chicken pieces in this mixture.

In a separate bowl crush ¼ cup Lay Brand original regular potato chips (as fine as possible) or brown rice bread crumbs. Dip chicken in potato chips or brown rice bread crumbs. Deep fry for 5 minutes.

Meat Loaf

This recipe comes to us from Dave Fisher.

1 cup of Hunt's tomato sauce (GF)
1 1/2 tablespoons GF barbecue sauce
1 tablespoon granulated sugar
1 1/2 lbs. ground sirloin (10% fat)
6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix)
3/4 teaspoon salt (I use less)
1/3 teaspoon onion powder (McCormick)
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.

Meat Loaf #2

2 pounds ground chuck
1 large egg
1 package Lipton onion soup mix
2/3 cup GF ketchup
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9" x13" pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing.

I am able to find gluten-free ketchup at my local health food store. I have also used crushed gluten-free corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese.

Meat Loaf #3

1 lb. Lean ground beef
1 medium onion, diced
1 cup gluten free bread crumbs
1 egg
1/2 cups Heinz catsup
1 tablespoon Worchestershire Sauce
1 teaspoons salt

Mix all ingredients together. Put in loaf pan. Ketchup may be drizzled over the top. Bake at 350ºº 45 minutes to 1 hour.

Meat Loaf #4

This recipe comes to us from Jerry Nagy.

1 lb. meatloaf mix (or, 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef - you can also use all ground beef)
½ cup prepared horseradish
½ - ¾ cup gluten free fresh breadcrumbs (not dried)
1 egg, beaten
1 medium onion, diced
1/4 cup water
1/3 cup chopped Italian parsley

Mix all ingredients; shape into a loaf form, put on cookie sheet with "sides"

Top with the following:
½ cup GF chili sauce (Heinz)
3 tablespoons Heinz ketchup
2 tablespoons Worcestershire Sauce
10 drops GF Hot sauce (optional)

Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.

Meat Pie

This recipe comes to us from Christina Kuhne.

Filling
2.2 lbs. fine minced beef (lean)
1 diced onion
1 cup of frozen peas
1 cup of diced carrot
2 medium potatoes diced.
1 GF beef stock cube
2 to 3 cups of water
1 tablespoon of corn flour (corn starch) dissolved in a little water.

Fry the mince until it is brown add the onion and fry till transparent, add chopped vegetables and fry for a few minutes. Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy. Thicken with the corn flour and water.

Base Pastry
1 ½ cups of plain mashed potatoes (cold)
¾ cup soy flour
½ cup potato flour
1 egg
Pinch of salt (optional)

Sieve potato and soy flour and mix well. Beat the egg and add to the cold potato. Gradually beat the dry ingredients into this and season if desired. Press into a large greased pie dish. Prick the bottom and bake blind for 10 to 15 minutes. Fill with meat filling, and add the pastry Top (recipe below). Bake for 25 minutes more.

Pastry Top
As pastry made without gluten flour does not hold together when rolled out. This pastry top is made to be poured over the pie giving the pie a nice pastry top.

4 Tablespoons of Rice flour or potato flour
2 tablespoons butter or margarine
1 egg
2 tablespoons of boiling water.

Melt the butter in a small saucepan over a medium heat. Pour in the boiling water. Stir in the flours and beat hard with a wooden spoon to combine. Take the saucepan of the heat and after a minute beat in the egg. The whole process can be done in a food processor, just start with the melted butter and boiling water and add more water if you want a thinner consistency.

Onion Rings

This recipe comes to us from Lisa Wicklund.

1 large onion peeled and sliced
2 cups of Sylvan Border General Purpose Flour or other gluten-free flour recipe
Milk (or substitute) added to make a thin batter. Pour slowly until you reach a consistency that is not too thin nor too thick
Salt and Pepper to taste
1 egg
1 teaspoon of GF Baking Powder

Get GF oil hot in skillet pan and add onion/coated mixture to pan. Fry until golden brown.
There is little difference between the regular ones and GF. You can add your own seasonings and make some real gourmet onion rings. This is what can be fun about this diet.

Oven Fried Chicken

This recipe comes to us from Jean in Ohio:

Blend in plastic bag:
1/2 cup GF flour (I use Hagman's first blend)
2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400. Melt ½ cup butter or margarine in shallow baking pan in oven. Shake chicken pieces in flour mix, Dip in melted butter, turning to coat evenly. Bake uncovered for 1 hour, turning at 30 minutes. Bake boneless chicken for 30 minutes. Bake nuggets for 15 minutes or until cooked through (Also can be used for coating pork chips. Bake at 425 for 15 minutes for ½" thick chips, 5 to 10 minutes longer for thicker chops.)

Pork and Potato Stuffing

This recipe comes to us from Dick LeTourneau.

1 pound lean ground beef
1 pound lean ground pork (you can also add ground veal if you wish)
2 minced onions
3 minced garlic cloves
Approximately 1 cup of GF chicken broth
1 teaspoon GF chicken granules
1 teaspoon gf dry beef bouillon
1 ½ teaspoon paprika
1 Tablespoon dry parsley
1 teaspoon black pepper
1 teaspoon salt
1 ½ mixed fines herbes
¼ teaspoon ground clove

Approximately 4-5 potatoes, boiled or baked, and mashed.

Brown the meat with the onions and garlic, add all the other ingredients except the potatoes. Let simmer about one hour and add the potatoes.

Potato Non Gratin

This recipe comes to us from Jay Berger

2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 ½ cup coconut or Darifree milk
2 tablespoon arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
1/4 teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 tablespoon GFCF margarine chopped & chilled

Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

Quick Tomato Beef

This recipe comes to us from Diane Wilson.

Approximately 10 oz. Ground beef
1 (14-1/2 oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion
1/8 teaspoon cayenne pepper
1 (14-1/2 oz.) can Del Monte Sliced New Potatoes, drained
Cheese topping

Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.

Rack of Lamb with Rosemary Scallion Crust

This recipe comes to us from Jay Berger

1 ½ tablespoons olive oil
¼ teaspoon dried hot pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
½ cup fresh GFCF bread crumbs
Salt and pepper to taste
1 ¼ pound trimmed and frenched single rack of lamb (7 or 8 ribs)
Watercress sprigs for garnish, if desired

In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

Southern-Fried Chicken

This simple recipe comes to us from Jennifer Gross.

Cut Chicken pieces

Potato Starch

salt

pepper

Oil for frying

milk

Coat chicken thighs with potato starch and pan-fry them in oil. When they're done, remove the chicken and adds potato starch to the pan drippings and mix it into a paste. Slowly stir in milk and stir constantly until the gravy thickens to desired preference. Add salt and pepper to taste.

Turkey Meatloaf with Cranberry Glaze

This recipe comes to us from Jay Berger.

1/4 cup brown sugar
1/2 cup mashed cranberry sauce
2 pounds ground turkey
3/4 cup GF milk liquid
3/4 cup GF bread crumbs or unsweetened GF cereal crumbs
3 eggs, lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
1/2 cup chicken broth (just enough to moisten)

Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.

Filipino Adobo

Ingredients:

1 whole chicken chicken cut in pieces (1-2" pieces with bones and skin - Chinese Style)
or breast
or thighs
or pork*

7 cloves garlic - crushed
1/2 of large onion
ground pepper or pepper corn
1/2 cup gluten-free soy sauce
1/4 cup rice or apple cedar vinegar
bay leaves (optional)
cube of gluten-free chicken bouillon

*1/2 cup water if pork

Directions:
Mix everything and put in a medium pot. Let it boil until it is almost dry. If you want it more sour -- add more vinegar. If you want it more salty -- add more soy sauce.

Fish Balls

This recipe comes to us from Ellen Switkes.

3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
3 large onions
1 egg
3 teaspoons salt (or more)
1/4 cup potato starch
lots of pepper

Stock:

Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil.

Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.

Teriyaki Sauce

This recipe comes to us from Lisa McKinney.

5 oz. San-J Wheat Free "Reduced Sodium" Tamari Soy Sauce
6 oz. unsweetened pineapple juice
1/4 cup brown sugar
1 clove fresh garlic, minced (optional)
1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger)

Heat liquid ingredients, add brown sugar, mix till dissolved. Add garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy to make! Takes less than five minutes to make. Recommended marinating time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500) .

These Oriental Sauce recipes come to us from Jeanne Barkemeijer de Wit.

"I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) I've built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes:"

Sweet and Sour Sauce

16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardi's strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.)
8-16 ounces of sweet bell pepper - chopped
1 teaspoon fresh chopped garlic (or GF powdered substitute)
1 teaspoon salt
4 oz molasses

Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished.

Alternative Soy Sauce

8 oz molasses, 3 oz. balsamic vinegar, sugar to taste.

Mix together. Store in sealed container until use.

Teriyaki Sauce

Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce
16 oz stewed tomatoes pureed
16 oz molasses
6 oz balsamic vinegar
teaspoon fresh crushed black pepper
table spoon crushed garlic
16 oz canned peaches - pureed
sweet red peppers to taste
1 cup turbanado (raw) sugar
1 cup green onions

Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.

Vietnamese Cole Slaw

This recipe comes to us from Donna Hudson.

Dressing:
1/8 teaspoon cayenne (or a hot pepper minced)
3 tablespoons lime or lemon juice (or GF vinegar)
2 tablespoon GF fish sauce (or wheat free soy sauce)
3 tablespoon salad oil
1-2 garlic cloves, crushed or grated

Salad:
1 chicken breast, cooked and shredded (or turkey)
4 cup shredded cabbage
1 carrot, grated
Peanuts for garnish (raw and toasted in a dry cast iron frying pan if possible)
½ cup of finely slivered mint leaves (optional)
½ cup finely slivered coriander leaves (cilantro)

Vietnamese-Spiced Pork Chops

This recipe comes to us from Dawn Dutton.

4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick - I used bone-in chops and it worked fine)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
¾ teaspoon salt
½ teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.

Quiche Lorraine

This recipe comes to us from Shirley Sanchez

4-5 eggs
¼ of a bag (of a 1lb bag) of chopped, frozen spinach
½ package of cooked and drained bacon (or more if you desire)
½ lb. of cheese of your choice
½ lb. shredded cheese of your choice
Garlic, salt & pepper to taste

Preheat oven to 400.

See the desserts/pie crust recipes for a good crust.

Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 hr or until eggs are cooked. Once eggs are cooked, uncover pie and place under the broiler for 30 seconds to 1 minute to brown the cheese on top (time varies depending upon your oven) but be careful to watch it because the crust burns very quickly.

Old Fashioned Hot German Potato Salad

4 Large potatoes boiled in skins and peeled while hot.
6 strip bacon fried crisp
1 medium onion
1 teaspoons salt
2 tablespoons sugar
1 teaspoon celery salt or 1/2c diced celery
1/3 cup Cider vinegar or Heinz white vinegar
2 tablespoons cornstarch
1 cup water

After potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.

Chick Pea Chipatis

1 cup chick pea flour
1/3 cup water
2 Tbs. arrowroot powder
1 Tbs. light, cold-pressed oil
Optional: 1/4 teaspoon salt

Mix all ingredients well. Roll into 1" balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refrigerator.

Chipatis may be eaten hot from the pan, or cold, or lightly toasted. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. This recipe makes 8-10 chipatis.

Falafel

2 - 15 oz cans of chick peas
2 Tablespoon garlic
2 teaspoon cumin
1 teaspoon turmeric
6 minced scallions
large handful of parsley
1 egg
1 Tablespoon lemon juice
A few dashes of cayenne pepper
1/2 cup rice flour

Put beans in a food processor and mash as much as possible. Put everything else except flour in the food processor and continue to chop it up until thoroughly blended. Put in a bowl and add flour until you get a firm, thick batter. Form into balls or patties and deep fry in vegetable oil. Serve with yogurt-dill sauce (2 Tablespoon Yogurt in a cup of plain, low-fat Yogurt).

Hari's Cabbage and Carrot Side Dishes

Cabbage: 1 - 2 medium small heads
Or:
Carrots - 2 or 3 small bags

Black mustard seeds: a teaspoon and a half
Urad dal (dried lentils): 1 teaspoon
Channa dal (another kind of dried lentil): 1 teaspoon
Dried red chilies: 1 - 2, broken into pieces
Chili powder: a heaping teaspoonful
Turmeric: a teaspoon
Salt: to taste

Chop cabbage coarsely (carrots into little pieces) and set aside. In a large pot, heat about 4 or 5 tablespoons of canola oil; toss in a few mustard seeds to test; when they pop, toss in the rest of the mustard seeds and cover the pot. When all seeds have popped (about 45 seconds), throw in the dals and dried red chilies and sautéé until they all turn brownish. Toss in your chopped cabbage (or carrots) and stir it about so oil and fried stuff are all evenly distributed. Then throw in chili powder, turmeric, and salt; again turn cabbage over so spices are evenly distributed. Cook over low heat until cabbage or carrots are done (cooked yet crunchy) - should take about 25 minutes. Be sure to stir every 5 or 6 minutes to ensure that the cabbage (or carrots) does not stick to the bottom or burn.

Hari's Lemon Rice

1 cup rice
Juice of one medium Lemon
1 tablespoon Black mustard seeds
? tablespoon Channa dal
1 teaspoon Urad dal
1 teaspoon Turmeric
2 Dried red chilies(I use more and you can, too, to make it more incendiary)
? teaspoon Fenugreek powder
Salt: To taste

In a medium-sized pot/skillet (deep enough for stuff to be sautééed in hot oil, and preferably with its own lid or capable of being covered by a plate or like device), heat 3 or 4 tablespoons of oil of your choice (canola/vegetable/corn). Throw in the mustard seeds when the oil is hot (you learn when by throwing in a couple of mustard seeds to start with and the rest about 20 seconds after the test ones pop). You must then cover your pot and let the mustard seeds pop without burning. When most or all have popped, throw in both dals, the fenugreek, and the fried chilies (split in halves, lengthwise, to get seeds in). Adjust heat and sautéé until dals and chilies turn sort of golden brown. Toss in your rice and sautéé for 30 seconds (this is so that rice won't be unduly sticky when cooked).

Now your rice is ready to be cooked. I don't know if you have a rice cooker. If you do, transfer pot's contents to rice cooker, throw in water (with juice of lemon mixed in) as directed by rice cooker manufacturer, add turmeric & salt, mix well, and let the cooker do its trick.

If you don't have a rice cooker, use the same sauté pot with all its contents. Add about 2? cups of water, salt & turmeric, and cook the rice down. Or, go ahead and add as much water as you would (mix in lemon juice, of course) and cook the rice down with salt & turmeric added to pot's contents.

Hari's Suicide Potatoes

They aren't really that hot, but some people (wimps) think they are!

4 potatoes, diced (I like to peel, since my mom always did, but it's not mandatory)

1 large or 2 medium-sized onions, finely chopped into half-rings
1-2 tablespoons black mustard seeds
1 tablespoon channa dal
1-2 teaspoons urad dal
3 - 4 dried red chilies
Red chili powder (to taste)
1 teaspoon turmeric
Salt (to taste)

In a large pot (with its lid or capable of being covered), heat about 5 tablespoons of oil (same heating directions as for lemon rice). When appropriately hot (see lemon rice recipe), throw in mustard seeds and sautéé until they all pop. Then, seriatim, throw in dals, and dried chilies Sautéé till dals and chilies turn golden brown at which point the chopped onions go in. Sautéé until the onions turn golden brownish (add a little more oil, if necessary). Throw in the diced potatoes, turn the mixture over a couple of times, ad about three-quarters to a cup of water, throw in the turmeric, chili powder & salt. Cook the potatoes down over medium-low heat (between 4 & 5 on my stove) keeping the pot covered and stirring about every 7 minutes. I usually turn the stove off after 21 minutes and let potatoes cook down a tad further in the residual heat. They should be cooked thoroughly but, ideally, should still be recognizable as chunks of the tuber we love and cherish!

Lamb Curry

This recipe comes to us from Francis Chu.

Materials needed (Size is based on 2 people): * Lamb stew meat 2 pounds (lamb chops; beef are ok).

Ginger sliced (100g)
Garlic sliced (100g)
Curry powder
Cloves
Ground pepper
Salt (2 big tablespoons)
Chili pepper (1 tablespoon)
Onion chopped (as many as you like)
Potato (2 or 3)
Five spice powder
Aniseed (a few)
Dry bay leaves (a few)

Direction:

Step1: Put sliced ginger and garlic and chopped onion into wok and stir-fry it for 1 minute.

Step 2: Then put the lamb stew meat into the wok and Stir-fry it for 5 minutes until it is almost done (the fire has to be strong).

Step3: Put 2 tablespoons of salt onto the cooked meat and put curry powder (a thin layer to cover the whole meat). Put ground pepper and chili pepper. Keep stirring (cinnamon powder or five spices powder if desired).

Step4: Put a glass of water and clove into the wok, then put potato into it. Cover it with lid. Let it simmer for 20-25 min. (keep stirring every 5 minutes).

Step5: Serve with steamed rice. Eat it and enjoy!

Tabouli Salad

This recipe comes to us from Lynne Marie Sullivan.

1 cup coarse soy granules (soy grits) or gluten-free textured vegetable protein (TVP)
1 cup boiling water
1 cup chopped green onions
1 small bunch fresh parsley, washed and finely chopped
½ bunch fresh mint leaves, washed and chopped, OR ½ teaspoon dried mint leaves
1 large or 2 medium firm ripe tomatoes, washed and diced
Juice of 1 lemon, or more to taste
3 tablespoons quality olive oil
Salt and freshly ground pepper to taste

Directions:
Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour). Squeeze any remaining liquid out of the granules before placing in a large mixing bowl.

Add remaining ingredients. Add more lemon juice and mint to taste. Toss together, cover the bowl, and refrigerate at least an hour before serving. The flavor actually improves the second day. Makes about 4 large servings.

Amazing Pizza Crust

This recipe comes to us from Carol Fenster's cookbook: Special Diet Solutions.

1T gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
2 tablespoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 deg F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar or 1/4 teaspoon unbuffered vitamin C crystals

cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Preparation time: 45 minutes

Pizza Crust #2

1 cup brown rice flour
2 cups white rice flour
6 teaspoons xanthan gum
1/4 cup plus 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/3 cups nonfat milk powder
1 package dry yeast
2 large eggs, beaten
1 3/4 cups warm water
1/4 cup melted butter or margarine

Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky!

Grease and flour two pizza pans. Divide the dough in half and roll out on pizza pans. Make sure to use lots of GF flour on your hands and on the dough as you roll it. (I actually just use my hands, not a rolling pin). Bake at 350 degrees for about 15-20 min. or until browned.

Take out and put on ingredients. Bake again until cheese bubbly. This looks and tastes just like regular pizza and freezes well in individual pieces.

Pizza Crust #3

This recipe comes to us from Linda Sowry.

1 cup GF flour

½ cup Argo or Kingsford's corn starch

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon xanthan gum

Seasoning –– pinch of parsley, oregano & parmesan cheese.

¼ cup milk

¼ cup Mazola corn oil

1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever you'd like, stir it up right in the can and use that).

1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that)

Favorite toppings

Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, 1/4-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever you'd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.

Gifts of Nature Pizza Crust

This recipe comes to us from Gifts of Nature's Fast & Fabulous Gluten-Free Recipes.

Mix:

4 cups Gifts of Nature All purpose flour blend
1 1/2 Tablespoon salt
2 Tablespoons sugar
2 Tablespoons yeast

Add:
1 1/4 cup warm water
4 egg whites
1/4 cup oil (I use olive oil)

Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking.

Focaccia Bread

This recipe comes to us from Dawn Baumgartner.

Wet Ingredients:

2 teaspoons sugar

2 ¼ teaspoons Red Star rapid rising dry yeast (1 packet)

1 cup lukewarm water

1 egg

1 tablespoon olive oil + some for the pan

Dry ingredients:

1 cup rice flour

½ cup tapioca flour

1 ½ teaspoons xanthan gum

1 tablespoon minced onion

1 teaspoon fennel seed

½ teaspoon salt

Toppings:

2 Tb. Olive oil

dash of onion salt

2+ Tb. Parmesan cheese

Put sugar in water and add yeast, set aside. Mix egg and olive oil together, and then add the sugar, yeast water mixture.

Whisk together rice flour, tapioca flour, xanthan gum, onion, fennel and salt. Set aside.

Add the flour mix to the wet ingredients and beat on high for 2 minutes.

Grease a 10" by 15" jelly roll an or a 9" by 15" flat cake pan with vegetable oil or spray.

Pour the dough into pan and spread (it doesn't really pour - just so you know- get out your favorite Pampered Chef spatula or one that doesn't stick to everything).

Pour 2 tablespoons olive oil over dough and a dash of onion salt (optional) and the 2 tablespoons parmesan cheese (I generally use more than 2 tablespoons parmesan cheese).

Cover and let rise 20-25 minutes - Heat oven to 400F - bake for 20-25 minutes

Jeanne's Secret Pizza Sauce

Mix:
1 can of Trader Joe's Stewed Tomatoes - Pureed in blender
1 tablespoon chopped crushed garlic
1 small can tomato paste

Mix all ingredients together well, then slather the entire mess all over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goat's milk (doesn't give me a lactose reaction) powdered cheeses Romano and Mozzarella available at Trader Joe's. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hambrger in olive oil, garlic and salt. I sprinkle one or both all over the pizza.

Upside down Pizza

Pizza Crust Batter-Mix Together (For best results, let set for ½ hour):
2/3 cup rice flour
½ cup milk or milk substitute.
1 teaspoon baking powder
2 whole eggs
½ teaspoon salt

Other Ingredients:
7 links of GF Italian sausage
1 jar GF spaghetti sauce
4 cups shredded mozzarella and cheddar cheese

Cook sausage and slice into pieces. Mix with spaghetti sauce and put into a 8"x11" pan. Top with half of the cheese. Pour batter evenly over the top. Sprinkle with remaining cheese. Bake at 350F for about 30 minutes, or until crust is set and top is lightly browned.

Antipasto

This recipe comes to us from Mireille Cote in Canada.

10 small cans GF tuna (packed in water)
4 cup mini whole corn
1 cauliflower
5 lb. carrots
5 whole celery
5 jars 12 oz marinated small onions
5 lb. red bell peppers
5 lb. yellow and orange peppers (5 lb. all together)
2 jars 12 oz big pitted green olives
1quart stuffed olives
3 jars black pitted olives
2 jars or cans 12 oz spiced black olives
1quart sweet pickles
5 cup 10 oz mushrooms
2 big cans artichokes (not marinated)
1/2 lb. green beans
3 cup chickpeas

SAUCE
61/2 cup olive oil
2 cup ketchup
1quart hot salsa *
5 cup vinegar
8 cans 6 oz tomato paste

Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min. *I called Old el Paso and they assured me their Salsa is GF.

Excellent on rice crackers. Always have something when guests arrive.

Chicken Cacciatore

3 lb. Chicken, cut up
½ Cup GF Flour Mix
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
¼ Cup Olive Oil
1 Medium Onion
½ lb. Mushrooms Fresh Sliced
1 Clove Garlic, minced
1 Celery stalk thinly sliced
2 Carrots, thinly sliced
1 Teaspoon Dried basil
1 Teaspoon Dried oregano
4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
1 Can Olives, sliced, drained
4 oz Tomato Puree
½ Cup Red Wine
1 lb. GF Vermicelli or Angel Hair pasta

Mix flour, salt & pepper together. Dust the chicken with GF flour mix. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook GF pasta (your choice) in salted water, per directions until "Al Dente"; please do not overcook pasta. This will serve 4.

With Preparation Time This should not take more then an hour, including the cleanup time.

Eggplant Parmesan

This recipe comes to us from Robin Moore.

(Can also be chicken parmesan, shrimp parmesan, veal parmesan, etc...)

Note: I do NOT deep fry the eggplant or bread it. The layering gives the same effect without being greasy. The proportions in this are variable and lots of things can make good additions, like sprinkling shrimp in. Amounts will vary on the size of the pan you use, and none are set in stone, especially the type of veggies you use. Additionally, you could slice chicken breasts up and layer them instead of eggplant, and this goes for veal or pork as well. Many people think the eggplant is chicken until I tell them otherwise. It's good hot, excellent cold, addictive, and even if you "hate eggplant" you will probably love this.

2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that don't stick together. In this recipe, either way works, just break up the clumps and spread them out. I prefer Food for Life's Brown Rice, fruit-sweetened bread for this.

Ingredients:

One peeled eggplant: I recommend slicing it lengthwise and then slicing the long slices into strips as they are more maneuverable in a pan than round slices

1 cup Sliced Mushrooms, I like the brown Crimini type

Red bell peppers - slice into rings

Parmesan Cheese

Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, I dont really measure, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then I put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it.

Sauce:

Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12x3 inch pan.

1 tsp. Powdered Garlic, or 5 or 6 cloves crushed in a garlic press

1/2 a teaspoon Mixed Italian seasonings

Dried Porcini Mushrooms broken up into very small pieces. - This is optional, though they add a lot of flavor

½ cup chardonnay

1 teaspoon white balsamic vinegar OR apple cider vinegar with a teaspoon of sugar

¼ teaspoon Sea Salt OR regular salt

1 cup Onion, finely diced

1/3 teaspoon (more or less) Ground fennel seed

½ teaspoon finely chopped Fresh rosemary

1 teaspoon Basil

Simmer the sauce for a bit to blend things together, and then pour over the eggplant layered in the pan. You might need to use a chopstick or something to poke it a bit and make sure the sauce penetrates down to the bottom (or lift some of the slices with your finger to do this).

Shake Parmesan generously all over the top, then spray Pam on foil to cover pan. Crimp it well and make it tent up over and not touch the food if you can. Seal it well and bake for 50 min in a 350F oven. It's a good idea to put it on a rack close to the top of the oven and have a buffer pan on the bottom rack to dissipate the direct heat. Then take off the lid and add a bit more Parmesan and bake for ten more minutes.

Gnocchi

This recipe comes to us from Paula Santos.

1 kg (2 lb) cooked mashed potatoes
1 cup white rice flour
¾ cup potato starch
¼ cup corn starch
1 tablespoon margarine
1 tablespoon grated parmesan (optional)
2 eggs
salt

Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce and serve. You can he re-heat them using a microwave oven.

Italian Chicken & Rice

This recipe comes to us from Diane Wilson.

12 oz. Chicken breast, cut into chunks.
½ cup chopped onion
1 cup chicken broth, add more as desired
1 can diced tomatoes
1 ½ cups instant rice
1 can French cut green beans
1/8 teaspoon garlic powder
1 tablespoon cilantro or to taste
2 pinches basil

Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.

OR (my method): bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through. I don't use cheese topping.

Meatballs

This recipe comes to us from Cele McCloskey.

1 pound lean ground beef
1 - 1 ¼ cup GF crackers (I used "Amaranth Snackers" French onion flavored crackers available at www.glutenfreemall.com)
2 eggs
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ cup GF parmesan cheese

Mix ingredients together and form into balls. Place on cookie sheet and bake in 400F oven for 20 - 30 minutes, turning once after 10-15 minutes. Heat your favorite gluten free spaghetti sauce and let meatballs simmer in the sauce for as long as you'd like. Spoon over wheat-free, gluten-free pasta to serve.

Muffaletta Sandwich

This recipe comes to us from Eileen Plichta.

Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami.

Makes 6 servings

3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
½ cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound GF salami
1/2 pound provolone cheese
1/2 pound mild white cheese
1/3 pound GF mortadella
1/3 pound GF prosciutto

1 loaf of GF Italian bread, with sesame seeds

Cook's note: The roasted red peppers are Italian-style, available at many Italian delis.

Take one loaf fresh GF Italian bread -usually with sesame seeds (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

Panforte - Italian Fruitcake

This recipe comes to us from Ann Sokolowski.

The following is a GF recipe for Panforte, a wonderful Italian fruitcake from Sienna which dates back five hundred years! It must be good if it has lasted that long, right? The dried fruit mixture is predominately figs and dates, but a combination with other fruits works well, too. Note the use of the rice crackers. Typically, a special rice wafer is used to top it, but this is usually only found in certain specialty stores.

For Preparing pan:
Nonstick vegetable cooking spray
(preferably butter-flavored)
1 package (3.5 ounces) thin crunchy unflavored rice crackers, pulsed in
food processor until uniformly fine

Panforte:
1 ¼ cups blanched whole almonds
¾ cups plus 2 tablespoons walnuts
2/3 cup toasted whole hazelnuts (see Note)
½ cup dried figs or mixed dried fruit bits such as raisins, apples,
peaches, plums
½ cup diced pitted dates
1 cup finely diced candied citron
1/3 cup granulated sugar
2 tablespoons unsweetened Dutch process cocoa powder
1 ½ teaspooons ground cinnamon
¼ teaspoon ground nutmeg or ground mace
¼ teaspoon salt
¼ teaspoon black or white pepper
¾ cup light honey
½ cup rice-cracker crumbs (from preparing pan)

Topping: 2 tablespoons confectioners' sugar

Heat oven to 375 degrees. Coat bottom and sides of 10 inch springform pan with cooking spray. Measure out and reserve ½ cup rice-cracker crumbs. Use remaining crumbs to thickly coat bottom and sides of prepared pan.

Panforte: Pulse almonds, walnuts in processor until finely chopped. Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron.

Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; don't let boil.

Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved ½ cup cracker crumbs over top; press in.

Bake in 375 degrees over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not lift off pan bottom. Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil.

Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners' sugar and sprinkle ground nuts around edge.

Note: Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.

Makes: 14 servings
Prep: 30 minutes
Bake: at 375 for 35 minutes
Stand: 24 hours

Tortilla Soup

1 package of boneless chicken breasts or thighs

4 cups chicken broth

1 large onion diced

2 cloves garlic minced

2 ribs celery diced

1-2 tbs olive oil

2 carrots sliced

1 large can of diced tomatoes

1 small can of diced green chiles

4 corn tortillas cut into strips about 1/2 inch by 3 inches

oil for frying

1 tsp Ground Cumin

1/2 tsp Coriander

1 tsp Salt

1/2 tsp Crushed Red Pepper

1 tsp Chili Powder

Avocado slices

Sour Cream for garnish

Grated Cheddar Cheese

Saute onion, garlic and celery until soft. In a large pot combine chicken, broth, vegetables and spices, bring to a boil. Reduce heat and simmer until chicken is cooked through. Remove chicken and chop. Return to soup kettle. Add avocado slices at the last minute. Fry tortilla strips in oil until crisp, drain on paper towels. To serve, put tortilla strips in bottom of soup bowl, fill with soup, top with a dollop of sour cream or grated cheddar cheese.

Communion "Tortillas"

Source: livingwithout.com

This recipe makes tortilla-like wafers that can be broken into smaller pieces for consumption. The wafers keep well in the freezer.

6 cups gluten-free flour
1 cup olive oil
1 cup milk
2 eggs
Xanthan gum

Preheat oven to 350 degrees F.

Mix all ingredients together well and knead. Add xanthan gum as needed to make dough slightly sticky. Roll out dough into thin layer. Cut around a small saucer to measure "tortillas." Bake 7 or 8 minutes on each side. After tortillas cool, break each into pieces for serving.

Carne Guisada Los Barrios

This recipe comes to us from Anne Barfield.

2 pounds top sirloin, cut into 1-inch cubes
1 Tab salt, or to taste
½Tsp. pepper
3 cloves garlic
1 Tab oil
1 medium onion, chopped
1 bell pepper, chopped
2 med.-large tomatoes, diced
2 medium potatoes, cut into about ¾ inch cubes
½ cup tomato sauce
corn tortillas
salsa

Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through. Serve with fresh corn tortillas and salsa, if desired.

Enchilada Sauce

This recipe comes to us from Phyllis Chinn.

3 tbsp. vegetable oil
1 medium-sized onion, chopped
3 cloves garlic, minced
2 tbsp. GF all purpose flour
1 (4-oz.) can mild green chilies, chopped
1 (14½

½-oz.) can diced tomatoes
1 c. chicken broth
1 teaspoon chili powder, preferably Ancho chile powder
1 teaspoon salt, or more to taste

In a heavy saucepan, warm the oil over medium heat. Add the onion and sautéé until well-softened, about 5 minutes. Stir in the garlic and sautéé for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable. Makes about 3½ cups.

Enchiladas

This recipe comes to us from Meredith Misner.

1 package corn tortillas
1 can refried beans
¼ onion diced
½ green pepper diced
½ red pepper diced
½ cup cheddar cheese grated
Salsa - I don't know how much -- just for the top

In large bowl, mix beans and veggies and a little bit of the cheese. Grease 9X13 pan. With a tortilla in hand, place a large spoonful of filling in tortilla and roll-up. Stick a little of the bean mix on the edge of the tortilla to "glue" it in place, and lay seam-side down in pan. Do this until tortillas or filling runs out. Pour a little salsa over all enchiladas, spreading thin, just so the corn tortillas don't dry. Bake for about 20 minutes at 350F. Top with cheese and bake another 5 minutes.

Lasagno (Mexican Lasagna)

This recipe comes to us from Meredith Misner.

1 package corn tortillas
1 jar salsa
1 can corn (drained)
½ cup sour cream
½ onion diced
1 ½ cups cheddar cheese grated
a big bowl of miscellaneous cut veggies
- use whatever you have - I used green and red pepper, asparagus, broccoli, green onion, cilantro, black olives, and tomatoes

Grease a 9"X13" pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.

Spicy Chicken Fajitas

This recipe comes to us from Diane Wilson.

2 large chicken breast halves, cooked and shredded
2 Tablespoons lime juice
1 medium onion, chopped
1 medium red pepper, sliced
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cumin
2 tablespoons vegetable oil
4 oz. Monterey Jack cheese with jalapeno peppers
2 tablespoons chopped dry cilantro
GF flour or corn tortillas

In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sautéé onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm GF corn tortillas.

Taco Seasoning

This recipe comes to us from Phyllis Chinn.

1 tablespoon potato starch
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon minced onion
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon sugar
1/8 teaspoon pepper

Combine all ingredients in a small bowl. Add spices and seasonings and ¾ cup water to 1 pound browned ground meat. Bring to boil, cook 7-10 min., stirring occasionally. Makes filling for 12 tacos (about 3 Tbsp) each.

Pollo en Amaranto: Chicken in Amaranth Sauce

From: http://www.mexconnect.com/mex_/recipes/puebla/kgamaranth.html

This dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. Despite its different regional names, the dish always contains chipotle chiles.

Ingredients:

4 boneless chicken breast halves, salted to taste

2 tablespoons corn oil

2 large white onions, peeled and cut into thin half-moons

2 cloves garlic, peeled and finely chopped

1 cup amaranth leaves, or small, young spinach leaves, cut into thin strips

1/2 lb. tomatoes, seeded and peeled

2 canned chipotle chiles in adobo

1 cup popped amaranth (amaranth cereal) lightly toasted on a comal or griddle

1 1/2 cups well-seasoned chicken broth

Preparation:

Wash the chicken pieces and pat them dry.

In a large skillet, heat the oil and saute the chicken until just golden brown on both sides.

Remove to a platter, add the onions, garlic and amaranth leaves to the skillet, and saute until the onion slices are transparent.

Place the tomatoes, chipotles, popped amaranth, and chicken broth in the blender, and puree.

Add the puree to the ingredients in the skillet and cook 10 minutes.

Return the chicken to the skillet and cook until the chicken is just done.

Serve some sauce over each piece of chicken and adorn with a sprinkle of additional popped amaranth, untoasted, if desired. Serves 4.

Croquetas de Papa con Amaranto: Amaranth-Potato Croquettes

From: http://www.mexconnect.com/mex_/recipes/puebla/kgamaranth.html

This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth.

Ingredients:

2 lbs. potaoes, boiled

1/4 lb. manchego, chihuahua or monterrey jack cheese, shredded

4 tablespoons amaranth

2 eggs, lightly beaten separately

1/4 cup fresh parsley leaves, finely chopped

1/2 cup popped amaranth (amaranth cereal)

salt and pepper to taste

1 cup seasoned dry (GF) bread crumbs

corn oil, as necessary for frying

Preparation:

Peel and mash the potatoes.

Add the cheese, flour, 1 egg, parsley, amaranth, salt and pepper and mix well.

If the mixture seems too loose to form croquettes, add additional flour as necessary.

Allow the mixture to cool.

Form into round or cylindrical croquettes, dip each in the other beaten egg, roll in breadcrumbs and allow to dry thoroughly on a rack at room temperature.

In a large skillet, heat the oil until hot but not smoking, and add the croquettes, a few at a time, turning carefully to brown them on both sides.

This can be done ahead of time and the croquettes re-heated in a 400ºº F oven.

Serve with red or green salsa if desired. Serves 6.

Sopa de Calabaza y Elote con Amaranto: Squash, Corn and Amaranth Soup

From: http://www.mexconnect.com/mex_/recipes/puebla/kgamaranth.html

This soup makes use of the zucchini and corn which abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store - these are actually the seeds of the plant which have been popped to expand to about the size of sesame seeds.

Ingredients:

3 tablespoons corn oil

1/2 lb. zucchini squash, diced

corn kernels freshly cut from 2 cobs

1 cup amaranth leaves or young spinach leaves, chopped

3/4 lb. tomatoes, seeded and peeled

1/2 medium white onion, chopped

2 cloves garlic

1 sprig epazote

8 cups chicken or vegetable broth

1/2 cup amaranth cereal (popped amaranth)

salt and pepper to taste

Preparation:

In a large stockpot, heat the oil, add the zucchini, corn and amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.

Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree. Add the puree to the stockpot, cook another 10 minutes, and add the rest of the broth. Heat through, add salt and pepper to taste.

Just before serving, add the amaranth cereal.

Serves 8 as a soup course, 4 as a vegetarian main course, with salad.

Arroz y Amaranto con Leche: Rice and Amaranth Pudding

From: http://www.mexconnect.com/mex_/recipes/puebla/kgamaranth.html

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor.

Ingredients:

1 cup rice

2 cups water

1 cup milk

1 can condensed milk

1 cup amaranth cereal (popped amaranth)

1/2 cup raisins

sugar to taste

ground cinnamon

Preparation:

Soak the rice in hot water for 15 minutes. Drain and rinse until the water runs clear. Place the rice and the 2 cups water in a medium size saucepan, bring to a boil, cover, and simmer until the water is absorbed. Add the milk, condensed milk, amaranth and raisins. Cook over low heat another 10-15 minutes, until the mixture thickens. Add sugar to taste. Cool and serve with cinnamon sprinkled on top.

Serves 4.

Postre de Plátanos con Vainilla: Plantains with Vanilla Cream

From: http://www.mexconnect.com/mex_/recipes/puebla/kgsemanasantapostre.html

This is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version uses whipped cream flavored with vanilla and sherry. Plantains should be nearly black when they are ripe enough to use in a sweet dish.

Ingredients:
3 large, ripe plantains, sliced in half lengthwise

4 tablespoons unsalted butter

1/3 cup sugar

1 cup whipping cream

1 teaspoon vanilla extract

¼ cup sherry, preferably Tres Coronas or other sweet Mexican sherry

Preparation:
In a large skillet, sauté the plantains in the butter until golden brown on both sides, turning once. Place in a shallow baking dish, sprinkle with 2 tablespoons of the sugar, and keep warm in a low oven.
Whip the cream with the remaining sugar; add vanilla and sherry. Remove the plantains from the oven and serve at once topped with cream.
Serves 6.

Queso Asado: Grill-Roasted Cheese

From: http://www.mexconnect.com/mex_/recipes/puebla/kgparillada.html

No Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco - farmer cheese - on the grill. Banana leaves are now found in many Latin grocery stores north of the border, and are increasingly available in the frozen food sections of supermarkets. Avocado leaves are not as easily obtained in all areas, but impart a wonderful anise flavor to the cheese. If using avocado leaves, spread them on a square of foil, lay the round of cheese on top, cover with more leaves and fold up the foil to make a packet.

Ingredients:

1 round (approximately 1 pound) queso fresco, farmer cheese or goat cheese

1 banana leaf, cut in half (or use avocado leaves, see above)

Wrap the cheese in 1 piece of the banana leaf, folding over to enclose the entire round. Turn over and double-wrap with the second piece of the leaf. Place, seam side down, near the edge of the grill. Grill 10-15 minutes, turning once. Serves 8 as an accompaniment to grilled meat or chicken with salsas and hot tortillas

Pollo al Carbon: Grilled Chicken

From: http://www.mexconnect.com/mex_/recipes/puebla/kgparillada.html

Although there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin blacken on the outside while the chicken cooks through. The results of cooking the chicken this way are delicious, and the aroma mouth-watering for several blocks around.

Ingredients:

2 chickens, 3 ½ -4 pounds each, split down the middle and opened flat

8 cloves garlic, finely chopped

½ cup vinegar

½ cup orange juice

½ cup vegetable or olive oil

1 teaspoon dried hierbas de olor (this is a mixture of thyme, oregano and marjoram, sold in bundles in Mexican markets, made easily at home by combining the dried herbs)

Salt and pepper to taste

Preparation:

Place the chickens in a non-reactive container. Thoroughly blend the remaining ingredients and pour over the chickens. Marinate for 2 hours, turning once.

Drain and reserve marinade. Grill chickens for approximately 40 minutes, basting with the marinade, turning 4 times, or until the juice runs clear when a fork is stuck in the deepest part of the thigh. Serve with a choice of salsas and hot tortillas. Serves 8.

Bistec al Carbon: Grilled Beef Steak

From: http://www.mexconnect.com/mex_/recipes/puebla/kgparillada.html

The usual choice for grilled steak in Mexico is arrechera, a cut known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long.

2 pounds skirt steak

¼ cup olive oil

Juice from a 7-ounce can of pickled jalapeños (jalapeñños en escabeche) Reserve the jalapeños for another use or to accompany the steak tacos.

Marinate the steak in a non-reactive container in a mixture of the oil and pickling juice for one half hour, turning once.

Drain off excess marinade and grill, turning once, for 2-3 minutes on each side (approximately 2 minutes for medium-rare.) Cut the steak across the grain to make strips for filling tacos. Serve with a choice of salsas and hot tortillas. Serves 8.

Estofado de Pollo en Frutas:Chicken and Fruit Stew

From: http://www.mexconnect.com/mex_/recipes/puebla/kgchiapasindex.html

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit.

Ingredients:

1 chicken, cut into serving pieces

¼ cup grated onion

2 large cloves garlic, peeled and mashed in a garlic press

¼ teaspoon ground cinnamon

½ teaspoon salt

4 tablespoons fruit vinegar, such as apple or pineapple vinegar

2 tablespoons corn oil

2 tablespoons butter

2 tomatoes, peeled and chopped

1 ancho chile, seeded and deveined, soaked in hot water until soft, pureed

¼ kilo potatoes, peeled, cubed and parboiled

¼ kilo carrots, peeled, cubed and parboiled

1 chayote, pitted, peeled, cubed and parboiled

8 pitted prunes, sliced

2 tablespoons raisins

2 slices of fresh, ripe pineapple, cut into small cubes

2 bay leaves

¼ teaspoon dried thyme

1 ½ cups chicken broth

salt to taste

Preparation:

Marinate the chicken pieces for ½ hour in a paste made by combining the grated onion, mashed garlic, cinnamon, salt and 2 tablespoons of the vinegar. Heat oil and butter in a large, heavy bottomed pot and cook until golden brown on both sides. Remove and set aside.

In the same pan, sauté the tomatoes until they render their juices and begin to caramelize. Add all remaining ingredients, including the 2 remaining tablespoons of vinegar. Return the chicken to the pot, cover and cook over low heat until chicken is cooked through. White meat will require less cooking time than dark and should be removed first and kept warm. Stew may be thickened with a bit of cornstarch dissolved in cold water or thinned with extra broth, according to preference.

Serves 6-8.

Dulce de Camote y Naranja:n Yam and Orange Dessert

From: http://www.mexconnect.com/mex_/recipes/puebla/kgchiapasindex.html

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of sugar called for may be reduced if desired.

2 pounds yams, peeled and cut into chunks

1 pound sugar

2 cups orange juice

Preparation:

Boil yams until soft. Drain and allow to cool; mash until smooth.

Place the yam puree in a large, heavy bottomed pot with the sugar and orange juice. Cook over medium heat, stirring constantly so mixture does not stick, until the bottom of the pot can been seen when stirring. Remove from heat, allow to cool and serve at room temperature or chill in dessert dishes and serve cold.

Serves 8.

Tamales: Basic Tamales

from: http://www.mexconnect.com/mex_/recipes/puebla/kgtamales.html

2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8" x 12"

1 pound lard or vegetable shortening

2 1/4 pounds fresh masa or masa prepared with masa harina

1 1/2 cups water or broth

1 1/2 tablespoons salt

1 teaspoon baking powder

Filling of your choice (see recipes below)

Preparation:

Although tamales may be enclosed in many types of leaves, including banana, chaya and the fresh corn leaves called hoja de milpa, dried corn husks are the most frequently used wrappers in central Mexico, while banana leaves are common in the south. This recipe is for the bacic dough and describes techniques for using either corn husks or banana leaves as wrappers. Do not cut down on the amount of salt, since salt is lost during the steaming process.

Place the cornhusks in warm water to cover and soak them for several hours or overnight. Remove them from the water, drain and pat dry. If using banana leaves, omit the soaking and simply pass them over the stovetop flame to make them pliable.

Beat the lard by hand or with an electric mixer until it has the consistency of frosting.

Place the masa in a large bowl, add the water gradually and knead until the dough is no longer sticky; add the baking powder and salt.

Add the beaten lard to the dough, a little at a time, beating after each addition until the dough is light and fluffy. To test for lightness, pinch off a small piece of dough and drop it into a glass of chilled water. If it floats, the dough is ready; if not, continue beating and test again.

If corn husks are being used:
Trim the pointed ends if they have not been trimmed before being sold. Lay 2 of them side by side lengthwise, overlapping by about 1". Spread about 2 tablespoons of the dough down the center of the overlapping husks, leaving the top, bottom and sides bare for wrapping. Spread about 1 tablespoon of filling over the dough and fold both lengthwise sides of the husks over the dough and filling so that they overlap. Fold the 2 remaining sides toward the center, forming a little package. Secure them by tying a strip of cornhusk around each tamal.

If banana leaves are being used:
On each rectangle of banana leaf, place about 2 tablespoons of dough, spreading it to form a thin layer. Place 2 tablespoons of filling over the dough, fold the bottom edge of the leaf upward and the top edge downward, so that they overlap. Press them lightly to keep in place, then fold the side edges inward to form a square. Wrap each tamal in a second banana leaf, sealing in the first one to prevent leakage while steaming. Tie each tamal with a strip of banana leaf.

Whether making corn husk or banana leaf tamales, pour water into the bottom of a tamalero or steamer, adding a coin so that its rattling will alert you if the water evaporates before the tamales are done. Line the steamer rack with either corn husks or banana leaves.

Arrange the tamales on the rack, stacking loosely to allow room for the dough to expand. Cover with another layer of corn husks or banana leaves and a clean cloth to absorb steam that drips from the inside of the lid, in order to prevent tamales from becoming soggy.

Steaming will take 1-2 hours, depending on the altitude and the consistency of the dough. Test for doneness by removing and unwrapping a tamal. Tamales are done if the husk or leaf separates easily from the dough and the dough is firm. If they need more time and water, add boiling water to the bottom of the steamer.

Let cool slightly before serving. If freezing tamales, allow them to cool completely and pack in freezer bags.

Makes about 24 corn husk tamales or 12 banana leaf tamales.

Tamales Rojos Veracruzanos con Pollo: Veracruz-Style Tamales with Chicken

From: http://www.mexconnect.com/mex_/recipes/puebla/kgtamales.html

I first had these many years ago in the main plaza of the port of Veracruz. We'd stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only food available was from the early-morning tamal vendor. It might have been because were so hungry, but these tamales tasted heavenly and have remained my very favorites ever since.

Ingredients:

1 package banana leaves, cut into 24 8" x 12" rectangles

1 recipe dough for Basic Tamales,

6 roma tomatoes

4 large garlic cloves, unpeeled

1/2 medium white onion

1 teaspoon salt

1 tablespoon lard or corn oil

4-5 fresh jalapeño chiles, seeded and chopped, or use canned jalapeños

2 cups shredded, cooked chicken

Preparation:

Prepare leaves and dough as instructed in recipe for Basic Tamales.

Roast the tomatoes and garlic on a comal or griddle until the tomato skins blister and the garlic skins turn brown.

Peel the tomatoes and garlic and puree briefly in a blender. Do not overblend, since sauce should have some texture.

Heat the lard or corn oil in a medium skillet, add the onion and cook 5 minutes. Add the tomato mixture and the jalapeños and cook another 5 minutes. Add the chicken, mix well, and remove from heat. Allow filling to cool to room temperature.

Fill, wrap and steam following the directions for Basic Tamales.

Makes 12.

Tamales Dulces: Sweet Tamales

From: http://www.mexconnect.com/mex_/recipes/puebla/kgtamales.html

Sweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children's birthday parties, baptisms and First Communions, as well as at the Christmas posadas.

On Candelaria, February 2, they are served along with a variety of other tamales. Mexican tradition holds that the person who gets the piece of Rosca de Reyes - Three Kings Bread - containing the baby Jesus doll on January 6 must pay for the tamales at Candelaria.

2 bunches dried corn husks

1 1/2 cups butter

1 1/2 cups rice flour

2 1/4 pounds fresh masa or masa prepared with masa harina

1 cup rice flour

1 1/2 cups water

red food coloring

1 teasoon cinnamon

1 cup sugar

1 cup raisins

1 cup finely chopped almonds

1/2 cup sweet cream

Preparation:

Cream the butter and sugar until light and fluffy.

Mix the rice flour with the masa, adding water until the dough is well mixed.

Add the beaten butter-sugar mixture to the dough, beating after each addition until the dough is light and fluffy. Add red food coloring if desired.

For the filling, mix the cinnamon, sugar, raisins, almonds and sweet cream.

Fill, wrap and steam following the directions for Basic Tamales.

Makes 24.

Chilaquiles con Pollo y Queso: Chilaquiles with Chicken and Cheese

From: http://www.mexconnect.com/mex_/recipes/puebla/kgdiamadre.html

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as the one given for Huevos al Albaññil, below, is also very good.

Ingredients:

20 medium-size corn tortillas

1/2 cup vegetable oil, or as needed

6 ancho chiles, seeded, deveined and soaked in hot water until soft

4 roma tomatoes, roasted and peeled

2 large cloves garlic, peeled

1/2 medium white onion, peeled

1/2 - 1 cup chicken broth, or as needed

1 1/2 cups shredded Oaxaca, jack, gouda or Chihuahua cheese

1 chicken breast, poached and shredded

thinly sliced onion

1 cup Mexican crema, creme fraiche or sour cream (crema acida)

Preparation:

Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.

Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.

Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.

Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.

Serves 6-8.

Huevos al Albañil: Eggs in Green Salsa

From: http://www.mexconnect.com/mex_/recipes/puebla/kgdiamadre.html

Huevos al Albañil literally means "bricklayer's eggs", but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicy fare.

Ingredients:

1 pound tomatillos, husked

1 medium white onion, peeled and quartered

4 large garlic cloves, peeled

4 fresh serrano chiles, or to taste

1/2 cup fresh cilantro leaves

4 tablespoons vegetable oil, divided

8 eggs

salt to taste

Preparation:

In a large saucepan, place tomatillos, onion, garlic, chile and water to cover. Bring to a boil and cook until the tomatillos are just soft. Place in a blender with the cilantro and puree until smooth.

In a saucepan, heat 2 tablespoons of the vegetable oil, add the pureed sauce, and cook over medium heat 15-20 minutes. Add salt to taste.

Heat the remaining oil in a large skillet. Beat the eggs with salt to taste and pour into the skillet. Cook the eggs until set, then turn and cook on the other side. Use a spatula to break the eggs into pieces. Pour the sauce over the eggs and continue cooking for another 10 minutes.

Serve immediately with plenty of warm tortillas.

Serves 4.

Champurrado: Chocolate Atole

From: http://www.mexconnect.com/mex_/recipes/puebla/kgdiamadre.html

My own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don't want to go to bed on an empty stomach.

1/3 cup Masa Harina mix

4 cups cold water

2 tablets Mexican chocolate (4 ounces)

1 stick cinnamon

2 tablespoons dark brown sugar or piloncillo, or to taste

In a medium saucepan, dissolve the masa harina mix in the water and cook, stirring, over medium heat until the mixture reaches the consistency of heavy cream.

Strain mixture into a larger saucepan, add the remaining ingredients and cook, stirring constantly, over medium heat until the chocolate and sugar have dissolved. The champurrado may be thinned with milk if desired.

Serve in hot mugs. Serves 4.

Tofu Fruit Smoothie

2 cups fresh strawberries
2 large bananas
4 oz. tofu
1/8-1/4 cup liquid sweetener (honey, fructose, etc.)
2-3 teaspoon vanilla flavoring (I'd use the vanilla bean in the potato vodka tip)
Water or Juice

Freeze the fruit before blending . (You can also use blueberries, raspberries, peaches, pears, kiwis, whatever your child likes and can tolerate.) Blend all ingredients thoroughly, adding just enough water or juice to bring the smoothie to the desired consistency.

Mead Ale

This recipe comes to us from Jonathan Hammer. Follow standard beer brewing procedures with respect to sterilization and fermentation.

Recipe Per 1 gallon product:

1 pound buckwheat honey
1/3 ounce Challenger Hops
Yeast nutrient
Water to make 1 gallon
Ale Yeast

Reserve small amount of hops. Boil honey, water, and bulk of hops for 30 minutes. Add reserved hops and boil for another 5 minutes. Strain off the hops. Cool to room temperature. Add yeast nutrient as per package directions. Transfer wort to glass carboy. Prepare yeast as per package directions and add.

Fermentation can last up to 6 weeks.

When fermentation is complete, siphon into another glass carboy and store in a cool location for clarification (about 2 more weeks).

Siphon off clarified brew into a pot and add 1/4 cup dissolved Dextrose (corn sugar primer) per gallon. Bottle immediately. Age for another 2 weeks or until tired of waiting and drink (hopefully not all at once, but celebration is appropriate at this point). Note that some additional clarification may take place; sediment will gather in the bottom of the bottles. Also, this stuff definitely improves with age.

I think the secret to getting a flavorful beer is in using buckwheat honey which is very dark and rich, and a fairly strong flavored hops. This is to my taste. Other combinations of honey and hops, however, will yield different tastes. I understand that there are about 300 different types of honey available and who knows how many different types of hops, so an infinite variety of different tasting honey- based ales can be made. Well, maybe not infinite, but at least there are enough combinations to keep someone drunk for a few hundred years trying to test them all.

Honey suppliers in the US may be found from the national honey board's web site at http://www.nhb.org. It is interesting to note that in northern Europe and England honey based ales were brewed well before knowledge of malting barley made its way north from the middle east. The reformation probably played a major role in England in the demise of mead and honey-ales (Protestants did not need as many candles as Catholics, less bees were kept, and consequently the price of honey soared). The availability of cheap barley malt and cheap imported French wines probably sealed the fate of mead and honey-ales, along with their numerous variations.

Aside from finding a gluten-free beer, I have enjoyed researching the history of beer, wine, and mead.

BLUE VELVET (blueberry melomel [fruit mead])

From: http://www.florilegium.org/files/BEVERAGES/mead-msg.html

Date: Mon, 14 Jul 1997 19:57:45 -0400
From: "Nick Sasso (fra niccolo)" <grizly@mindspring.com>
Subject: Re: SC - Responsible use of Alcohol & the SCA

Ingredients: (5 gallon US batch)
15# mountain wildflower honey

2 gallons water
9.0# IQF frozen blueberries (any brand)
4 tsp acid blend
5 g sachet Lalvin K1V-1116 all pourpose wine yeast

PROCEDURE:

Boil honey with 2 US gallons water for about fifteen minutes until a scum gathers and coagulates on the surface. Skim the scum with a sanitized strainer like a tea
strainer to get as much as possible. The scum has all sorts of pollen, wax, resins and bee parts that can contribute off flavors to your mead. The 15 minute boil minimizes loss of aromatics from the honey.

Add the acid blend and quick frozen blueberries to the hot must (do not thaw the berries).Steep for 30 minutes at 150?-160? F. Pour boiled/skimmed/steeped must to cold water in glass fermenter, mashing and leaving behind the berries (srain if needed), and top up to 5 US gallons. Rehydrate yeast according to package instructions and pitch when temperature falls BELOW 75? F. Rack after fermantation appears to slow (5 weeks). Rack again after about 1 month to leave behind any yeast and fruit carcasses. Let age in glass secondary in a dark place, and rack when sediment forms. I only racked the two times. After you are satisfied it has aged long enough, and it is crystal clear, bottle into wine bottles.

*************************************************************************

This is my favorite recipe to date. It has been replicated 4 times with stellar results. You must mash or hand squeeze thoroughly to get the proper final body of the mead. Share it with everyone. It usually ends up slightly carbonated for me, so champagne or beer bottles may be best. It tastes better slightly sparkling than totally still.

Salut! Brew to the Glory of God and his people!

fra niccolo