Note: Please by careful with any recipes. Especially if your a celiac patient or suffer from a wheat intolerance or any other allergy. You'll always want to double check the ingredients to make sure there is no wheat or harmful ingredients in any of the products used. Use your best judgement.
Gluten-Free Benne Sesame Cookies
1/2 C. Gluten Free Flour
1 t. Cinnamon
1/2 t. Ground Nutmeg
1/4 t. Salt
1 C. Sesame seeds - toasted
1/2 C. Light Brown Sugar
2 T. Butter or margarine
1 t. Cider Vinegar
1/2 t. Vanilla
2 Large egg yolks
DIRECTIONS:
Preheat oven to 375. Coat nonstick cookie sheet w. cooking spray.
Blend flour, baking powder, spices and seeds in small bowl.
Cream the sugar and butter together with electric mixer until fluffy.
Add egg yolks, vinegar & vanilla......beat well.
Spoon rounded teaspoons of mixture, 2 inches apart, onto cookie sheet, gently press down cookies with fork to flatten.
Bake 5 -6 minutes.
Gluten-Free Lemon Cross Drop Biscuits (from the Best Gluten-Free Easter Recipes)
Serves: 12
Prep Time: 15
Total Time: 35
A Lemon Cross Drop is a dropped biscuit with lemon pudding on top. You will need a pastry bag with a tip so you can draw a cross on each biscuit with the lemon pudding.
Substitutions: Use your favorite sugar free sweetener in place of the 'white sugar' according to the conversion on the substitute.
Ingredients
Have the pastry bag and tip handy for after the biscuits cool.
While the pudding is chilling....
Preheat over to 425 degrees F (219 degrees C).
Cut the butter and baking mix until crumbly.
Beat the egg and sugar together until smooth (with a whisk).
Add egg mixture , water , and crumbs together and stir until well mixed
Drop onto lightly greased cookie sheet (about one tablespoon each biscuit).
Bake in preheated over until golden on edges (about 8-12 minutes).
Remove from the over and cool on rack.
While biscuits are slightly warm....
Using the pastry bag and tips, draw a cross on each biscuit with the lemon pudding.
Dust lightly with powdered sugar
Serve warm OR Refrigerate and serve chilled. Refrigerate all left overs
Prep Time: 15
Total Time: 35
A Lemon Cross Drop is a dropped biscuit with lemon pudding on top. You will need a pastry bag with a tip so you can draw a cross on each biscuit with the lemon pudding.
Substitutions: Use your favorite sugar free sweetener in place of the 'white sugar' according to the conversion on the substitute.
Ingredients
- Bisquick Pancake and Baking Mix
- Gluten-Free
- 2-1/2 cups
- 3/4 cup butter or margarine
- 2 teaspoons white sugar
- 1 cup water
- 1 egg
- prepared instant lemon pudding
- 1/4 cup powdered sugar
Have the pastry bag and tip handy for after the biscuits cool.
While the pudding is chilling....
Preheat over to 425 degrees F (219 degrees C).
Cut the butter and baking mix until crumbly.
Beat the egg and sugar together until smooth (with a whisk).
Add egg mixture , water , and crumbs together and stir until well mixed
Drop onto lightly greased cookie sheet (about one tablespoon each biscuit).
Bake in preheated over until golden on edges (about 8-12 minutes).
Remove from the over and cool on rack.
While biscuits are slightly warm....
Using the pastry bag and tips, draw a cross on each biscuit with the lemon pudding.
Dust lightly with powdered sugar
Serve warm OR Refrigerate and serve chilled. Refrigerate all left overs
Gluten-Free (Egg Free) Creamy Potatoes Au Gratin
- Prep Time:
- 15 min
- Cook Time:
90 min - Ready In:
1 hour, 45 min
Servings: 8 servings
- 4 larges russett potatoes sliced into 1/4
- 1 1/2 cups Cheddar cheese shredded
- 1 onion sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons Cornstarch or GF all-purpose flour
- 2 cups milk
Directions
- Preheat oven to 400 degrees. Butter a 1 quart casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the cornstarch (or gf flour) and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Gluten Free Croissant by Better Batter Gluten Free Flour
This is the definitive gluten free croissant – flaky layers of rich, buttery yeasted pastry are formed into crescents and allowed to rise, then coated with an egg wash and baked. These rolls are perfect for breakfast, and they freeze and reheat beautifully.
2 sticks of butter (8 Tablespoons each), frozen
1 package (tbsp) rapid rise or bread machine yeast
1/4 c warm water
1/4 c sugar
2 sticks of butter (8 tbsp each), cold
3/4 c Full Fat Sour Cream
3/4 c Full Fat Ricotta Cheese
1 egg
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
AT LEAST 3 cups (12 oz or 340g) of Better Batter flour for rolling
2 egg whites, beaten with 1/4 c water, till slightly foamy
Instructions
Place yeast, water, and sugar in a bowl and set in a warm place to proof for 10 minutes, or until creamy and foamy. (This is important!)
Cream together cold butter, sour cream, ricotta cheese, and egg until whipped, creamy and semi-yellow in color (about 3-4 minutes) – the butter should resemble cottage cheese. Add yeast water to the mixture and mix well.
Add Better Batter Flour, salt, cream of tartar, and baking soda. Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes). It will still be sort of sticky!
Divide the dough into two portions. Shape each one into a rectangular patty about 4x6x1.5 inches
Place into a Ziploc bag. Refrigerate at least two hours, overnight is preferred, or freeze for an hour.
Meanwhile, grate the frozen butter and put it into a freezer-safe storage container/bag. Return grated butter to the freezer until you are ready to use. You can divide it at this time to make it easier.
Working in a cool place, lay down a parchment paper or Silpat and flour heavily with about a cup of flour.
Remove one of the rectangles of dough from the fridge, and half of the butter from the freezer.
Generously dust the top of the dough rectangle and roll the dough as to about 1/8 inch thickness. You should be able to see through the dough partially, or until the rectangle is about 27″ long and about 15″ wide.
Turn the dough lengthwise. Generously sprinkle the middle 1/3 of the dough with about 2-3 tbsp of the the grated, still-frozen butter. Fold up the bottom third of the pastry over the top of the middle third. Sprinkle two more tbsp or so of the grated, still-frozen butter over the top of the part you just folded on top. Fold down the top third of the dough to cover the center/butter again. If your dough is getting warm, please put it in the fridge for at least an hour
Generously flour the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough. Repeat the rolling out thin and butter sprinkling one more time. You will sprinkle the butter on twice and roll out three times. You’ll need a lot of flour, and you should be able to see the flecks of butter through the dough.
After the round of of butter sprinkling and folding, turn the dough again and roll the dough out for it’s final time,rolling it to about 1/4 inch thick (not thicker!). Work quickly at this point as the dough will be starting to warm up again.
Leave the dough lying flat along the parchment paper and divide into long triangles with the pizza cutter. Each triangle should be the full length of the long end dough – about 15 inches, with a wide end of about 4 inches. You will end up with 8 large triangles for each 1/2 of the dough. At this point you may want to fill your croissants with all kinds of goodies by placing your filling on the wide end of the triangle.
Roll the croissant up from the wide end carefully (as the layers are thin). Seal the end (to keep it together during baking) by brushing the beaten egg white onto top ½ inch before finishing the roll. Shape into a crescent moon shape.
Brush the completed croissants with beaten egg white (this makes them shiny and pretty).
Lay the complete croissants on a parchment paper lined baking sheet and Let rest in a warm place for 30 minutes or so. Repeat steps 7 through 16 with the remaining dough. Bake the croissants at 425F for 18-22 minutes or until golden brown.
You’ll have blistery, puffy, buttery, yeasty croissants. The real deal.
2 sticks of butter (8 Tablespoons each), frozen
1 package (tbsp) rapid rise or bread machine yeast
1/4 c warm water
1/4 c sugar
2 sticks of butter (8 tbsp each), cold
3/4 c Full Fat Sour Cream
3/4 c Full Fat Ricotta Cheese
1 egg
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
AT LEAST 3 cups (12 oz or 340g) of Better Batter flour for rolling
2 egg whites, beaten with 1/4 c water, till slightly foamy
Instructions
Place yeast, water, and sugar in a bowl and set in a warm place to proof for 10 minutes, or until creamy and foamy. (This is important!)
Cream together cold butter, sour cream, ricotta cheese, and egg until whipped, creamy and semi-yellow in color (about 3-4 minutes) – the butter should resemble cottage cheese. Add yeast water to the mixture and mix well.
Add Better Batter Flour, salt, cream of tartar, and baking soda. Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes). It will still be sort of sticky!
Divide the dough into two portions. Shape each one into a rectangular patty about 4x6x1.5 inches
Place into a Ziploc bag. Refrigerate at least two hours, overnight is preferred, or freeze for an hour.
Meanwhile, grate the frozen butter and put it into a freezer-safe storage container/bag. Return grated butter to the freezer until you are ready to use. You can divide it at this time to make it easier.
Working in a cool place, lay down a parchment paper or Silpat and flour heavily with about a cup of flour.
Remove one of the rectangles of dough from the fridge, and half of the butter from the freezer.
Generously dust the top of the dough rectangle and roll the dough as to about 1/8 inch thickness. You should be able to see through the dough partially, or until the rectangle is about 27″ long and about 15″ wide.
Turn the dough lengthwise. Generously sprinkle the middle 1/3 of the dough with about 2-3 tbsp of the the grated, still-frozen butter. Fold up the bottom third of the pastry over the top of the middle third. Sprinkle two more tbsp or so of the grated, still-frozen butter over the top of the part you just folded on top. Fold down the top third of the dough to cover the center/butter again. If your dough is getting warm, please put it in the fridge for at least an hour
Generously flour the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough. Repeat the rolling out thin and butter sprinkling one more time. You will sprinkle the butter on twice and roll out three times. You’ll need a lot of flour, and you should be able to see the flecks of butter through the dough.
After the round of of butter sprinkling and folding, turn the dough again and roll the dough out for it’s final time,rolling it to about 1/4 inch thick (not thicker!). Work quickly at this point as the dough will be starting to warm up again.
Leave the dough lying flat along the parchment paper and divide into long triangles with the pizza cutter. Each triangle should be the full length of the long end dough – about 15 inches, with a wide end of about 4 inches. You will end up with 8 large triangles for each 1/2 of the dough. At this point you may want to fill your croissants with all kinds of goodies by placing your filling on the wide end of the triangle.
Roll the croissant up from the wide end carefully (as the layers are thin). Seal the end (to keep it together during baking) by brushing the beaten egg white onto top ½ inch before finishing the roll. Shape into a crescent moon shape.
Brush the completed croissants with beaten egg white (this makes them shiny and pretty).
Lay the complete croissants on a parchment paper lined baking sheet and Let rest in a warm place for 30 minutes or so. Repeat steps 7 through 16 with the remaining dough. Bake the croissants at 425F for 18-22 minutes or until golden brown.
You’ll have blistery, puffy, buttery, yeasty croissants. The real deal.
Gluten-Free Sour Cream & Cheese Potatoes
- 1 lg. Bag frozen Oreida Country style
- hash brown potatoes (32 oz.)
- 16 oz. (2 Cups) organic Chicken Broth
- 8 oz organic sour cream
- 9 oz jack cheese, grated
- salt – pepper to taste
- Defrost Country Style hash brown potatoes.
- Mix all ingredients together.
- Butter a 9 x 13 baking dish.
- Place all ingredients in prepared 9 x 13 baking dish.
- Bake at 350o for 30 to 40 minutes or until the top is lightly golden brown. (Note: Double check all ingredients for wheat/gluten)
Gluten-Free Croutons
- 1 loaf of your favorite gluten-free bread, chopped into chunks
- 2-6 cloves, Garlic, finely minced
- ½ cup Parmesan Cheese, finely grated
- ¼ cup Butter, melted
- ¼ cup Olive Oil
- 1 tablespoon Italian Flat Leaf Parsley, minced
- 1 tablespoon Sweet Basil, finely chopped
- Salt and pepper to taste
Mix all ingredients in a large bowl, until the bread is well coated. Oil a large baking sheet and spread the entire mixture into a thin layer. Bake in a preheated oven at 425°F for 10 to 20 minutes. Half way through turn the croutons so that they crisp up on both sides. Depending on your oven you may need to bake for a little longer.
Gluten-Free Glazed Mini Carrots
Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.
INGREDIENTS
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7+ minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
INGREDIENTS
- 3 cups mini carrots, (1 pound)
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons butter
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh parsley
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7+ minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Gluten Free Impossible Pumpkin Pie by Kraft Foods & Bisquick
- 3/4 cup sugar
- 1/2 cup Gluten-Free Bisquick baking mix
- 2 tablespoons margarine or butter
- 1 can (13 ounces) evaporated milk
- 2 eggs
- 1 can (16 ounces) pumpkin
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
DIRECTIONS
Preheat oven to 350°F. Lightly grease pie plate, 10 x 1 1//2 or 9 x 1 1/4 inches. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater.
Pour into pie plate.
Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Refrigerate any remaining pie. Notes This recipe is so easy and you don't have to make a crust, as it makes its own thin crust on bottom. Less calories and I think better than a crusted one.
Mini French Puffs
INGREDIENTS
1/3 Cup shortening (mom used 1/4 cup butter crisco + 1 tablespoon oil)
1/2 cup sugar
1 egg
1 1/2 cups Meister's Gluten-Free Mixtures all-purpose flour
2 teaspoons baking powder (already 1 1/2 timed)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk (can add 1 tablespoon extra if too thick)
TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon (mom used Penzy's Cinnamon)
6 tablespoons butter, melted (mom used earth balance)
DIRECTIONS:
In a large bowl, cream shortening and sugar. Beat in egg. Combined flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk (batter will be still). Fill greased miniature muffin cups two-thirds full. Bake at 350 degrees for 12-13 minutes or until a toothpick comes out clean. Combine sugar and cinnamon. Remove puffs from pans; immediately roll in butter, then in cinnamon-sugar. Serve warm. (or in our case cold). They were still awesome!! Yield: 2 1/2 dozen. Editors Note: Twelve regular-size muffin cups may be used; bake for 20-25 minutes. (Courtesy of Meister's Gluten Free Mixtures Volume 3, Number 1 October 2012).
1/3 Cup shortening (mom used 1/4 cup butter crisco + 1 tablespoon oil)
1/2 cup sugar
1 egg
1 1/2 cups Meister's Gluten-Free Mixtures all-purpose flour
2 teaspoons baking powder (already 1 1/2 timed)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk (can add 1 tablespoon extra if too thick)
TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon (mom used Penzy's Cinnamon)
6 tablespoons butter, melted (mom used earth balance)
DIRECTIONS:
In a large bowl, cream shortening and sugar. Beat in egg. Combined flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk (batter will be still). Fill greased miniature muffin cups two-thirds full. Bake at 350 degrees for 12-13 minutes or until a toothpick comes out clean. Combine sugar and cinnamon. Remove puffs from pans; immediately roll in butter, then in cinnamon-sugar. Serve warm. (or in our case cold). They were still awesome!! Yield: 2 1/2 dozen. Editors Note: Twelve regular-size muffin cups may be used; bake for 20-25 minutes. (Courtesy of Meister's Gluten Free Mixtures Volume 3, Number 1 October 2012).
GLUTEN-FREE GREEN BEAN CASSEROLE
Ingredients
For the Onions: In a large zip-close bag, combine cornstarch and white rice flour. Add onions and shake bag to combine. Remove onions from bag; shake off any excess flour.
Fill a large heavy-bottomed skillet (cast iron works best) with 1/2 inch of vegetable oil. Heat oil over medium-high heat until hot and shimmering. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.) Fry a handful of onions, about 4- 5 batches, until golden brown and crispy. (Don't crowd the pan while frying.
Remove onions from oil using a slotted spoon. Place on paper towel-lined plate to drain. If desired, season with salt to taste. Repeat with remaining onions
For the casserole: Preheat oven to 350ºF. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high until shimmering. Add onion and garlic. Sauté until soft, stirring frequently. Add mushrooms and remaining tablespoon of olive oil. Cook until mushrooms are soft and tender, stirring frequently, about three minutes
Add 1 3/4 cups of milk and thyme. Bring to a boil. Once the mixture boils, combine remaining 1/4 cup of milk and two tablespoons cornstarch. Stir vigorously with a fork to combine milk and cornstarch. Quickly whisk in cornstarch. Allow to boil for 45 seconds. Remove from heat. Reduce heat to low. Allow to simmer for three minutes. Salt and pepper to taste.
Add green beans, stir to combine. Pour into a 1 1/2-quart casserole dish. Top with half the grated Parmesan cheese. Cover with foil. Bake for 30 minutes. Remove foil. Sprinkle fried onions and remaining cheese over the top of casserole. Return to oven until bubbling and lightly golden brown, about seven minutes.
Ingredients
- For the Fried Onions
- 3 tablespoons cornstarch
- 3 tablespoons white rice flour
- 1 medium onion, sliced into thin strips
- For the Casserole
- Vegetable oil for frying
- Salt, to taste (optional)
- 3 tablespoons olive oil, divided
- 1 small onion, finely diced
- 8 ounces white button mushrooms, finely chopped (approximately 3 cups)
- 1 clove garlic, minced or put through a garlic press
- 2 cups milk, divided
- 2 tablespoons cornstarch
- 1 (16-ounce) bag frozen French-cut green beans, thawed and drained or 16-ounces fresh green beans, cleaned, trimmed, and cooked until tender
- 1/8 teaspoon ground thyme
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, divided
For the Onions: In a large zip-close bag, combine cornstarch and white rice flour. Add onions and shake bag to combine. Remove onions from bag; shake off any excess flour.
Fill a large heavy-bottomed skillet (cast iron works best) with 1/2 inch of vegetable oil. Heat oil over medium-high heat until hot and shimmering. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.) Fry a handful of onions, about 4- 5 batches, until golden brown and crispy. (Don't crowd the pan while frying.
Remove onions from oil using a slotted spoon. Place on paper towel-lined plate to drain. If desired, season with salt to taste. Repeat with remaining onions
For the casserole: Preheat oven to 350ºF. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high until shimmering. Add onion and garlic. Sauté until soft, stirring frequently. Add mushrooms and remaining tablespoon of olive oil. Cook until mushrooms are soft and tender, stirring frequently, about three minutes
Add 1 3/4 cups of milk and thyme. Bring to a boil. Once the mixture boils, combine remaining 1/4 cup of milk and two tablespoons cornstarch. Stir vigorously with a fork to combine milk and cornstarch. Quickly whisk in cornstarch. Allow to boil for 45 seconds. Remove from heat. Reduce heat to low. Allow to simmer for three minutes. Salt and pepper to taste.
Add green beans, stir to combine. Pour into a 1 1/2-quart casserole dish. Top with half the grated Parmesan cheese. Cover with foil. Bake for 30 minutes. Remove foil. Sprinkle fried onions and remaining cheese over the top of casserole. Return to oven until bubbling and lightly golden brown, about seven minutes.
Gluten-Free Eggs Benedict
This gluten free recipe for Eggs Benedict is a delicious lazy weekend treat. Start with a batch of gluten-free English muffins. These can be made up to 4 days ahead of time. The fast and easy hollandaise sauce is made in a saucepan, no double boiler required!
If you are gluten and dairy-free follow the dairy-free substitutions in the recipe.
Prep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutesIngredients:
Poach 8 eggs - See tips
Make the Hollandaise Sauce:
If you are gluten and dairy-free follow the dairy-free substitutions in the recipe.
Prep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutesIngredients:
- 4 Gluten-Free Buckwheat and Honey English Muffins - Recipe Link Below
- For the Hollandaise Sauce:
- 4 tablespoons butter OR light olive oil
- 4 tablespoons light buckwheat flour OR sweet rice flour
- 1 cup milk OR canned light coconut milk
- 2 large egg yolks
- 2 tablespoons melted butter OR light olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- A dash of Frank's Hot Sauce OR Tabasco
- 8 poached eggs
- 8 slices thinly sliced gluten-free deli ham
Poach 8 eggs - See tips
Make the Hollandaise Sauce:
- Put 4 tablespoons of butter or dairy-free substitute in a heavy medium saucepan and melt over low heat.
- Whisk in gluten-free light buckwheat flour or sweet rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.
- Remove pan from heat. Whisk in milk or dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.
- Whisk in melted butter, lemon juice and hot sauce. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.
Gluten-Free Carrot Cake
Ingredients:
1/2 cup oil
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
3/4 cup cornstarch
2/3 cup potato starch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots (about 4 medium carrots)
For Icing
2 cups powdered sugar
3 ounces cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla flavoring
a few drops of milk
1/2 cup oil
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
3/4 cup cornstarch
2/3 cup potato starch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots (about 4 medium carrots)
For Icing
2 cups powdered sugar
3 ounces cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla flavoring
a few drops of milk
Directions
Preheat oven to 300 degrees. In a large bowl, combine oil, sugar, and dark brown sugar. Mix Well. Add all remaining ingredients except for the nuts and carrots. Mix Well, being sure that no lumps remain in the batter. Mix in carrots and nuts.
Pour batter into greased 8X8 or 9X9 baking pan. Bake 45-55 minutes, until toothpick inserted in center tests clean.
Note that this cake will have a bit of a dome when first removed from the oven. It will settle as it cools
For icing, combine powdered sugar, cream cheese, butter, and vanilla Beat very well. Add a few drops of milk as needed. Spread icing on cooled cake. Freeze extra portions. Makes one cake. Serves 9.
Preheat oven to 300 degrees. In a large bowl, combine oil, sugar, and dark brown sugar. Mix Well. Add all remaining ingredients except for the nuts and carrots. Mix Well, being sure that no lumps remain in the batter. Mix in carrots and nuts.
Pour batter into greased 8X8 or 9X9 baking pan. Bake 45-55 minutes, until toothpick inserted in center tests clean.
Note that this cake will have a bit of a dome when first removed from the oven. It will settle as it cools
For icing, combine powdered sugar, cream cheese, butter, and vanilla Beat very well. Add a few drops of milk as needed. Spread icing on cooled cake. Freeze extra portions. Makes one cake. Serves 9.
Gluten Free Impossible Pumpkin Cheesecake by Kraft Foods
Prep: Preheat Oven to 350 (F) Grease a 9x13 Pan
In blender place the following:
1 13oz can evaporated milk
2 8 oz pkgs of soften Kraft Philadelphia Cream Cheese
3/4 c packed brown sugar
3 Eggs
1/2 c gluten free baking mix
2 tsp gluten free vanilla
1 1/2 tsp ground clove
1 tsp ginger
1 tsp nutmeg
Blend on high until well mixed
Empty 1 16 oz. can of pumpkin into a large mixing bowl. Pour the ingredients from the blender over the pumpkin and mix well with a large spoon.
Bake for an hour (or until knife comes out clean). Refrigerate for several hours before serving.
In blender place the following:
1 13oz can evaporated milk
2 8 oz pkgs of soften Kraft Philadelphia Cream Cheese
3/4 c packed brown sugar
3 Eggs
1/2 c gluten free baking mix
2 tsp gluten free vanilla
1 1/2 tsp ground clove
1 tsp ginger
1 tsp nutmeg
Blend on high until well mixed
Empty 1 16 oz. can of pumpkin into a large mixing bowl. Pour the ingredients from the blender over the pumpkin and mix well with a large spoon.
Bake for an hour (or until knife comes out clean). Refrigerate for several hours before serving.
Chocolate Chex Caramel Crunch
Makes 16 Servings (1/2 cup each)
Prep Time: 15 Minutes
INGREDIENTS
8 cups Chocolate Chex cereal
6 T butter of margarine
1/4 tsp. baking soda
3/4 cup packed brown sugar
3 T light corn syrup
1/4 cup white vanilla baking chips
DIRECTIONS
1) Into large microwavable bowl, measure cereal; set aside. line cookie sheet with waxed paper.
2) In 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring ever minute. Spread on cookie sheet. Cool 10 Minutes. Break into bite-sized pieces.
3) In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot!). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Prep Time: 15 Minutes
INGREDIENTS
8 cups Chocolate Chex cereal
6 T butter of margarine
1/4 tsp. baking soda
3/4 cup packed brown sugar
3 T light corn syrup
1/4 cup white vanilla baking chips
DIRECTIONS
1) Into large microwavable bowl, measure cereal; set aside. line cookie sheet with waxed paper.
2) In 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring ever minute. Spread on cookie sheet. Cool 10 Minutes. Break into bite-sized pieces.
3) In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot!). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Chex Muddy Buddies
Makes 18 Servings (1/2 cup each)
Prep Time: 15 Minutes
INGREDIENTS
9 cups Rice Chex, Corn Chex, or Chocolate Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1 1/2 cups powdered sugar
DIRECTIONS
1) Into large bowl, measure cereal; set aside
2) In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.
3) Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Prep Time: 15 Minutes
INGREDIENTS
9 cups Rice Chex, Corn Chex, or Chocolate Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1 1/2 cups powdered sugar
DIRECTIONS
1) Into large bowl, measure cereal; set aside
2) In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.
3) Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Gluten-Free Flour Formulas
Mix these flour formulas in the proportions given and use them to substitute cup for cup for all-purpose wheat flour. Enjoy!
GENERAL BAKING MIXES
Simple Substitute - Makes 1 cup - 1 cup brown rice flour
General Baking Mix #1 - Makes 2 cups - 1 cup rice flour, 1/2 to 3/4 cup potato starch, and 1/4 cup tapioca starch/flour
General Baking Mix #2 - Makes 9 cups - 3 cups garfava bean flour, 3 cups potato starch, 2 cups cornstarch, 1 cup tapioca flour, and 1 cup sorghum flour
Original Formula - Makes 3 cups - 3 cups rice flour 2/3 cup potato starch, and 1/3 cup tapioca starch/flour
Four Flour Bean - Makes 3 cups - 2/3 cup garfava bean flour, 1/3 cup sorghum flour, 1 cup cornstarch, 1 cup tapioca starch/flour, and 1 T potato flour
Featherlight - Makes 3 cups - 1 cup rice flour, 1 cup cornstarch, 1 cup tapioca starch/flour, and 1 T potato flour
Specialty Mixes - Makes 1 cup - 1/8 cup potato flour, 7/8 cup Ener-G Foods (Copy Right), and Rice Flour
Cookie Mix - Makes 2 cups - 1/4 cup chickpea flour, 1 3/4 cups sorghum flour, and 1/4 cup sweet rice flour
Bread Mix - Makes 2 cups - 1 cup brown rice flour, 1/2 cup potato starch, 1/2 cup sweet rice flour, and 1 T unflavored gelatin
Simple Substitute - Makes 1 cup - 1 cup brown rice flour
General Baking Mix #1 - Makes 2 cups - 1 cup rice flour, 1/2 to 3/4 cup potato starch, and 1/4 cup tapioca starch/flour
General Baking Mix #2 - Makes 9 cups - 3 cups garfava bean flour, 3 cups potato starch, 2 cups cornstarch, 1 cup tapioca flour, and 1 cup sorghum flour
Original Formula - Makes 3 cups - 3 cups rice flour 2/3 cup potato starch, and 1/3 cup tapioca starch/flour
Four Flour Bean - Makes 3 cups - 2/3 cup garfava bean flour, 1/3 cup sorghum flour, 1 cup cornstarch, 1 cup tapioca starch/flour, and 1 T potato flour
Featherlight - Makes 3 cups - 1 cup rice flour, 1 cup cornstarch, 1 cup tapioca starch/flour, and 1 T potato flour
Specialty Mixes - Makes 1 cup - 1/8 cup potato flour, 7/8 cup Ener-G Foods (Copy Right), and Rice Flour
Cookie Mix - Makes 2 cups - 1/4 cup chickpea flour, 1 3/4 cups sorghum flour, and 1/4 cup sweet rice flour
Bread Mix - Makes 2 cups - 1 cup brown rice flour, 1/2 cup potato starch, 1/2 cup sweet rice flour, and 1 T unflavored gelatin
Tips for Baking
- Use an extra egg for every 2 cups of flour when a recipe calls for 2 cups of regular flour and another type of flour is used
- Use 2-1/2 tsp. baking powder for each cup of flour
- Bake longer at lower temperatures
- Add 1/2 tsp. to 1 tsp. xanthan gum per cup of rice flour to improve texture
Recipe Substitution
- Arrowroot, corn, potato, rice, soybean, garbanzo bean, romano bean, taipioca flours or a pre-packaged mix of gluten free flours may be used in place of wheat flours in many recipes. Many of the gluten free flours have strong flavors and are best used in combination with one another. The bean flours contain nearly as much protein as wheat flour. Adding xanthan gum or guar gum gives the dough elasticity and prevents the finished product from being too crumbly.
Substitutes for 1 cup of wheat flour - 1 cup "gluten-free" wheat starch, arrowroot starch, tapioca starch or corn starch
- 3/4 cup potato flour
- 5/8 cup potato starch (10 tablespoons)
- 7/8 cup rice flour (white or brown)
- 1 cup soy flour plus 1/4 cup potato starch flour
- 1 cup corn flour or masa harina
- 1 scant cup cornmeal (fine)
- 3/4 cup cornmeal (coarse)
Substitutes for 1 tablespoon wheat flour to be used in thickening sauces, gravies, and puddings:
Gluten-Free Wheat Flour Substitute:
2 cups white rice flour
2/3 cups potato starch flour
1/3 cup tapioca flour
(This mixture is an excellent substitute for wheat flour)
- 1 1/2 tsp. cornstarch 1 Tablespoon white or brown rice flour
- 1 1/2 tsp. arrowroot starch 1 1/2 tsp. sago (sago palm starch)
- 1 1/2 tsp. gelatin 1 1/2 tsp. potato starch
- 2 tsp. quick-cooking tapioca flour 1 1/2 tsp. sweet rice flour
Gluten-Free Wheat Flour Substitute:
2 cups white rice flour
2/3 cups potato starch flour
1/3 cup tapioca flour
(This mixture is an excellent substitute for wheat flour)