Archive for March, 2008
Gingery Gluten-Free Cookies
Ingredients:
2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses
Directions:
Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.
Gluten-Free Corn Bread
Ingredients:
1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/4 cup gluten-free sour cream
1 cup creamed corn
2 large eggs
2 tablespoons granulated sugar, optional
Directions:
Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9-inch dark metal, square baking pan. Bake for 35 minutes or until edges have browned. Yield: 9 to 12 squares.
Nine Bean Soup
Soak overnight in water:
2/3 cup each kidney and red beans
1/3 cup each pinto, black, lima, and garbanzo beans
1/3 cup each lentils
1/3 cup split and black eye peas
The next day, place beans in the crock of a slow cooker along with:
2 diced carrots
2 stalks diced celery
1 large chopped onion
1 bay leaf
2 tsp. thyme
1 tsp. minced garlic
5-6 cups water
Cook for 8 hours on low or 5 hours on high.
When beans are soft, add:
Sea salt and pepper to taste
1 can diced tomatoes
(do not add these ingredients before beans are soft or they will take much longer to cook)
Can also be flavored with a beef bone or a slice of all natural bacon (add to start of cooking).
No commentsSinful Gluten-Free Chocolate Cake
Ingredients:
4 1/2 ounces sweet baking chocolate
1/2 cups boiling water
6 large eggs, separated, yolks discarded
2 cups granulated sugar
1 cup butter, softened
1 1/2 teaspoon gluten-free vanilla
2 cups rice flour or gluten free baking mix
2 tablespoons cornstarch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 bar German or Swiss chocolate
Directions:
Preheat oven to 350 degrees. Melt 4 ounces chocolate in boiling water. Set aside to cool. In a mixing bowl, blend egg whites until forth appears; add 1/2 cup sugar. Beat until stiff. In large mixing bowl, cream remaining butter, sugar and vanilla until well blended and fluffy. Blend cornstarch, baking powder, soda, salt and flour. Blend in buttermilk and chocolate mixture. Fold in egg whites. Pour batter into three greased and gluten-free floured round cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool and frost. Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates. Yield: 12-16 slices.
No commentsGingery Gluten-Free Cookies
Ingredients:
2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses
Directions:
Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.
No commentsChocolaty Gluten-Free Brownies
Ingredients:
3 large eggs, beaten
1 cup granulated sugar
1/2 cup vegetable oil
2 tablespoons Dutch cocoa
1/2 cup potato starch
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips
Directions:
Preheat oven to 350 degrees. Cream eggs and sugar together in a bowl; slowly add oil, cocoa and starch. When well-blended, add nuts and chips. Grease a 9-inch square baking pan. Pour in batter and bake for 30 minutes. Yield: 9 to 12 brownie squares.
No commentsChocolaty Chip Gluten-Free Cookies
Ingredients:
3/4 cup real butter, softened to room temperature
1 1/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon gluten-free vanilla extract
2 large eggs
2 1/4 cup gluten-free baking mix
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon salt, optional
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts, optional
Directions:
Preheat oven to 375 degrees. Grease two large cookie sheets. Blend butter and sugar in a bowl until creamy. Add eggs and vanilla. In a large mixing bowl, blend remaining dry ingredients; slowly fold in sugar mixture. Spoon in chocolate chips and nuts, if desired. Drop by the teaspoonful onto cookie sheet. Bake 7-10 minutes. Cool and serve. Yield: 2 dozen large cookies or 3 dozen small cookies.
No commentsGluten Free Banana Bread
Ingredients:
1 full stick of butter, softened to room temperature
3 to 4 large, ripe bananas mashed
2 cups rice flour
1 cup granulated sugar
1 cup of chopped nuts, optional
2 large eggs
2 teaspoons baking powder
1 1/4 teaspoon gluten-free vanilla extract
Directions:
Preheat oven to 325. Grease and rice flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture. Add nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned. Yield: 1 loaf.
No commentsGluten Free Buttery Biscuits
Ingredients:
2 cups gluten-free flour mix
1/2 cup salted butter, softened
2 1/2 teaspoons baking powder, gluten free
1 egg, beaten
1/2 cup milk
Directions:
Preheat oven to 400 degrees. Blend ingredients together until dough is pliable. Drop biscuits onto a cookie sheet by spoonful or roll out and cut. Bake for 10-12 minutes. Yield: 10 to 12.
No commentsGluten Free Apple Bread
Ingredients:
1 1/3 cup sorghum flour
1/3 cup soya or whole bean flour
1/3 cup cornstarch
1/2 cup granulated sugar
2 teaspoons xanthum gum
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup raisins
1 1/2 cup chunky applesauce
1 teaspoon apple cider vinegar
2 egg whites, beaten
Directions:
Preheat oven to 350 degrees. Grease and soya flour a large bread loaf pan. Combine dry ingredients in a large mixing bowl. In a small bowl, blend applesauce, egg whites and vinegar. Pour liquids into the flour mix and blend. Pour batter into baking pan and bake for 55-60 minutes. Cool and serve. Yield: 1 loaf.
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