COMPLIMENTARY RECIPES
for THE GLUTEN FREE DIET

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ANDREA'S DARK CHOCOLATE FUDGE COOKIES

Mix together: 3 cups Icing sugar

                      2/3 cup cocoa

                      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

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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 tsp salt and the date mixture, mixing well.

Add cup pecans[or nut of your choice] and 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]

 

 

 

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CHEESE CRACKERS   

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

tsp. Worchestershire sauce

1 1/2 cups all purpose flour(or G/F thick Flour mix)

4 cups Rice Krispies( regular or G/F)

Mix well.

Shape in to logs, wrap in saran wrap and store in fridge until ready to bake.

Slice ” 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)

 

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Oatmeal crisps

Mix together:

1 cup butter

1 cup brown sugar

1 egg

1 cup rolled oats

1 cup sweetened shredded coconut

1 cup flour[ to make it gluten free, I used cup G/F flour mix #1 and cup sorghum flour]

tsp. baking soda

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
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Wheat Belly Chocolate Chip Cookies

 

          4 cups almond meal/flour            

        cup sour cream or coconut milk

          1 tsp baking soda                           2 tsp vanilla extract

          tsp sea salt                                 tsp liquid stevia

          4 eggs                                             

         10 oz bittersweet or dark chocolate chips

          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]

tsp. Salt

Using a pastry blender or fork, cut in 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

 

 

 

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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.

       cup coconut oil

     cup coconut sugar

     1 tsp. vanilla

     Flax egg

3. Add the following ingredients and process until a sticky dough forms:

     1 cup oat flour (use G/F oat flour for gluten free cookies)

     1 cup almond flour

     tsp. baking soda

     tsp. cinnamon

     Pinch of unrefined sea salt

4. Fold in cup Flora Baobites & 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

 

 

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COCONUT MUFFINS

Preheat oven to 400F & line muffin tins

Dry Mixture: Combine in a large bowl-

2 cups flour( regular or Gluten free)

1   tsp. Baking Powder (2   tsp. if Gluten free)

  tsp. baking soda

  tsp. salt

1   cups flaked or shredded coconut

In a medium bowl, beat 2 large eggs

Add:   cup white sugar

           cup melted butter

           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   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      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   tsp. baking powder         tsp.     ground cinnamon

      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        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   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 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

   tsp. vanilla

Stir in 2 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 cup butter and 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: www.glutenfreeclub.com

PAVLOVA

-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!!!!!

        MERINGUE:

4 egg whites

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.

VANCOUVER’S FAVOURITE BREAD MACHINE BREAD

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

cup powdered milk

2 Tbsp.sugar

1 tsp.salt

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 cups cool water or milk and 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]

NOTES:

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 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)
1 cup cornstarch
1 tsp baking powder
1 tsp sugar
1 tsp cayenne powder
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
2 bottles GF beer OR 2 cans of club soda (will use about 1 cans)

Directions:
Heat oil over med-high heat to 375F. If you don't have a candy thermometer, to test if oil is ready, dip a wooden chopstick in the oil – if bubbles form around it, its ready.

Put all dry ingredients in a zip lock bag and shake to combine. Then put it in a large bowl, and pour in 1 full bottle/can and mix well. If too thick, add a bit more of the second bottle/can, until mixture is smooth and is not too thick or too thin (it will be like really thick pancake batter).

Dip fish fillets or onion rings in batter, making sure both sides are coated evenly, and gently place a few pieces in hot oil. Cook until golden brown, turning once (cooking times: fish - approx. 5 minutes, onion rings - approx. 2 minutes).

from ANGIE’S GLUTEN FREE CLUB

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