for THE GLUTEN FREE DIET
ANDREA'S DARK CHOCOLATE FUDGE COOKIES
Mix together: 3 cups Icing sugar
2/3 cup cocoa
¼ tsp. salt
Add: 3 egg whites
2 Tbsp. Vanilla
1 cup pure chocolate chips
Bake at 350 degrees for 14 minutes on parchment paper lined cookie sheet.
Take off immediately and put on cooking tray.
* from Erica’s Sweet Life.
GLUTEN FREE CHOCOLATE CHIP PECAN LOAF
By Randy Klein
Grease a 9x5 inch loaf pan or use a 12 muffin pan, lined with muffin cups
Preheat oven to 300 degrees
Add 1 cup chopped dates to 1 cup boiling water, and add 1 tsp. baking soda
Set aside for 20 minutes.
In a large mixing bowl, beat 1 egg
Add 1 cup brown sugar and stir for 1 minute.
Add 1 tsp.vanilla, 1 Tbsp melted butter
1 1/2 cups G/F all purpose flour mix
Continue stirring on medium speed for another minute.
Add ½ tsp salt and the date mixture, mixing well.
Add ½ cup pecans[or nut of your choice] and ½ cup chocolate chips or chunks.
Stir these in well.
Put in loaf pan or in muffin cups.
Bake the loaf pan for 1 hour or for the muffins about 25 minutes ,until the tester comes out clean and center feels firm
[NOTE: I find that you have to cook Gluten free items a little longer to make sure the middle is done]
Cream together:1 cup butter and 1-8oz.Imperial cheese,softened
To room temperature. Then add:
Dash of salt
1/8 tsp. cayenne or Tabasco
¼ tsp. Worchestershire sauce
1 1/2 cups all purpose flour(or G/F thick Flour mix)
4 cups Rice Krispies( regular or G/F)
Shape in to logs, wrap in saran wrap and store in fridge until ready to bake.
Slice ¼” thick and bake on parchment lined cookie sheet at 350 F for 15-20 minutes.
Watch carefully as they brown quickly
(the log also freezes well-thaw and slice)
1 cup butter
1 ¼ cup brown sugar
1 ¼ cup rolled oats
1 cup sweetened shredded coconut
1 ¼ cup flour[ to make it gluten free, I used ¾ cup G/F flour mix #1 and ½ cup sorghum flour]
½ tsp. baking soda
½ tsp. baking powder
Pinch of salt
1 tsp. vanilla
Drop by spoonfuls onto a parchment lined cookie sheet.
Bake at 350F for about 12 minutes….watch carefully as to not burn.
These can also be made with regular all-purpose flour
Wheat Belly Chocolate Chip Cookies
4 cups almond meal/flour
¼ cup sour cream or coconut milk
1 tsp baking soda 2 tsp vanilla extract
½ tsp sea salt ½ tsp liquid stevia
10 oz bittersweet or dark chocolate chips
½ cup melted butter or coconut oil
Preheat the oven to 350. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond meal/flour, baking soda, and salt.
In a small bowl, whisk together the eggs, butter or coconut oil, sour cream or coconut milk, vanilla, and stevia. Stir into the flour mixture just until combined. Stir in the chips.
Drop by heaping tablespoons onto the baking sheet. Using a spoon or glass, press each cookie to 1/2” thickness.
Bake for 25 minutes, or until the edges are lightly browned. Remove to a rack to cool completely.
Per serving: 176 cal, 5g protein, 8g carbohydrates, 15g total fat, 5 g saturated fat, 2 g fiber, 80 mg sodium
SOUR CREAM DROP BISCUITS
Heat oven to 350F and line an cookie sheet with parchment paper.
In a medium bowl, blend well-
2 cups gluten free flour Mix #2[or 2 cups regular A/P flour]
1 Tbsp. Sugar
4 1/2 tsp. G/F baking powder[3 tsp. Regular baking powder]
½ tsp. Salt
Using a pastry blender or fork, cut in ¼ cup shortening until crumbly.
In a small bowl, combine-
2/3 cup milk
2/3 cup sour cream
Add all at once to the dry ingredients, stirring just until moistened.
Drop dough by Tablespoon onto the cookie sheet.
Bake at 350F for 10-12 minutes or until lightly browned. Serve warm.
From: Pillsbury-The Complete Book of Baking
BAOBITE CHOCOLATE CHIP COOKIES.
1. Preheat the oven to 350F and line a cookie sheet with parchment paper.
Mix together 1 Tbsp. ground flax with 3 Tbsp. water &let it sit for a few minutes to get a flax egg.
2. To a food processor add process for 1-2 minutes to get a smooth and caramel-like mixture.
½ cup coconut oil
½ cup coconut sugar
1 tsp. vanilla
3. Add the following ingredients and process until a sticky dough forms:
1 cup almond flour
½ tsp. baking soda
¼ tsp. cinnamon
Pinch of unrefined sea salt
4. Fold in ¼ cup Flora Baobites & ¼ cup dark chocolate chips.
5. Shape into balls with wet hands and place on the baking sheets about 1”-2” apart as cookies will spread.
Bake for about 10 minutes until slightly golden around the edges. Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.
NOTE: Bake 1-2 minutes less for a soft chewy cookie or 1-2 minutes longer for a crunchy cookie. 10 minutes should give you a cookie that is soft in the inside and crunchy on the outside.
From: Pulse on Health-FLORA newsletter, fall 2016 issue
Preheat oven to 400F & line muffin tins
Dry Mixture: Combine in a large bowl-
2 cups flour( regular or Gluten free)
1 ½ tsp. Baking Powder (2 ¼ tsp. if Gluten free)
½ tsp. baking soda
¼ tsp. salt
1 ½ cups flaked or shredded coconut
In a medium bowl, beat 2 large eggs
Add: ½ cup white sugar
½ cup melted butter
¾ cup milk
1 Tbsp. lemon zest
Combine the moist ingredients and then add to the dry mixture.
Stir gently until batter is mixed but still lumpy.
Fill muffin tins ¾ full.
Bake for 20-25 minutes or until done.
BRAN MUFFINS-using Ground Flax Seed
Preheat oven to 375F
Step 1: Mix together & let stand for 10 minutes
1/2 cup ground flax ½ cup rice bran ( or 1 cup ground flax) & 1 cup buttermilk or sour milk.
Step 2: In a large bowl, mix together:
1 cup G/F flour 1 tsp. baking soda
1 ½ tsp. baking powder ½ tsp. ground cinnamon
½ tsp. salt 2 Tbsp. hemp seeds(opt)
Step 3: In a medium size bowl, beat together:
1/3 cup oil 1 egg 2/3 cup brown sugar ½ tsp. vanilla
Add the buttermilk/flax mixture to the oil mixture & stir well.
Add the wet mixture into the dry mixture and mix just until blended.
Fold in ½ cup Raisins….or fruit or nuts to your taste.
Bake 15-20 minutes or until tester comes out clean.
FLOURLESS CARROT-ALMOND CAKE
Using the finest grater[but not a zester] grate the carrots-you need 1 ¼ cups
In a large bowl, whip together for 1 minute:
6 egg yolks with 3 Tbsp. Honey.
Stir in the carrots,
2 Tbsp. Dark rum
½ tsp. vanilla
Stir in 2 ½ cups almond flour[ground almond]
In a medium bowl:
whip the 6 egg whites until soft peaks form,
then gradually add3/4 cup white sugar
Stir a third of the egg whites into the carrot mixture to loosen the batter.
Gently fold in the remaining egg whites, taking care not to deflate the batter.
Divide the batter between 2 parchment lined 8 inch pans and bake for 10 minutes at 375F. Lower heat to 350F and bake for another 30 minutes or until the tester comes out clean.
Let cool for 15 minutes before removing from pan.
CREAM CHEESE FROSTING
Beat together ½ cup butter and ½ cup cream cheese until smooth.
Slowly add 2 cups icing sugar, beating until smooth
Add 1 tsp. vanilla and spread over the 2 layers, leaving the sides uniced.
NOTE: I sprinkled chocolate vermicelli over the top. You could use nuts, icing carrots or grated orange.
Store in fridge.
-from Pillsbury, The Complete Book if Baking
-especially created for Russian ballerina Anna Pavlova, this spectacular creation has become Australia’s National Dessert.
-an easy dessert to make but everyone will think you slaved for hours….we won’t tell!!!!!
4 egg whites
¼ tsp. cream of tartar
1 cup white sugar
1 tsp. vanilla
Heat oven to 300F.
Line a large cookie sheet with parchment paper.
Draw 10 inch circle on the paper.
In a large bowl, beat the egg whites and cream of tartar at medium speed until foamy.
Gradually add sugar 1 Tbsp. at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes.Beat in the vanilla.
Spoon meringue onto the circle on paper-lined cookie sheet.Shape to the 10” circle, building up sides with the back of the spoon.
Place in 300F oven. Reduce heat to 250F and bake for 50-60 minutes or until firm and dry to the touch.[inside of the meringue will be soft].Remove from the oven and COMPLETELY cool on wire rack.
Carefully remove meringue from the paper and place on a flat serving dish. Fill center with whipped cream and arrange sliced fruit over whipped cream. A lemon curd mixed in with the whipped cream would be tasty as well.
QUINOA GREEK SALAD
Bring 2 cups chicken broth to the boil and add 1 cup Quinoa
Reduce heat to medium low , cover and cook for 15 minutes, or until liquid is absorbed.
Transfer to a large bowl and cool.
Stir in the remaining ingredients:
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2cup diced English cucumber
1/4 cup chopped green onions
1/4 cup sliced black olives
3 oz. light feta cheese
DRESSING: Stir together until well blended:
1/4 cup fresh lemon juice
2 Tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. fresh ground black pepper
Pour over the salad, toss to coat.
From the CCA’s 25th anniversary cookbook
In large measuring cup,combine and stir slightly:
1 cup white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
½ cup powdered milk
11/2 tsp.instant or bread machine yeast
1-2 Tbsp. xanthum gum[this will keep the bread from crumbling so quickly]-guar gum can be used as well.
Combine 1 ¼ cups cool water or milk and ¼ cup butter or margarine. Warm slightly in microwave if needed, but not too warm as the heat will kill the yeast.
Into the bread bucket, place
2 eggs or equivalent egg replacer and 1 tsp. vinegar
Add dry ingredients and then the water/butter mixture.
[Note: oil does not work well in this recipe]
Stir with spatula just to moisten.
Bake on short cycle [single rise]
Powdered milk can be substituted with:regular,soy or Lactaid milk in place of water
If the bread rises and then falls,reduce the liquid slightly.Experiment with liquid amount ,increase or decrease as the humidity or brand of machine affects the results.
FOR RAISIN BREAD
ADD 2 Tbsp brown sugar,1 Tbsp white sugar and ½ cup raisins can be added to the flour mixture
Optional add ins—Cinnamon—2 tsp. flax,sesame or poppy seeds or a combination of seeds.
BEER BATTER[ for
fish or onion rings] 1 cup Bob's Red Mill GF
Baking &Biscuit Mix (or 1 cup flour mix of your choice)
from ANGIE’S GLUTEN FREE CLUB