Gluten Free Recipes
GF Cranberry Cornbread (tastes more like coffee cake)

Preheat oven and 10" cast iron skillet to 450 degrees.
(Or use 8" x 8" Pyrex dish, but not a thin aluminum pan.)

Sift together:
"    c. buckwheat flour
"    c. soy flower
"    c. cornmeal
"    tsp. baking soda
"    1/3 c. sugar
"    1 tsp. salt
"    1 tsp. cinnamon
Combine:
"    1 1/3 c. buttermilk (or clabber 1 milk with 4 tsp. lemon juice or distilled vinegar)
"    2 egg yolks (reserve egg whites)
"    c. canola oil
Beat 2 egg whites until stiff.

Stir wet ingredients into flour mixture.  Fold in stiffly beaten egg whites.  Add c. chopped cranberries (or other fruit like dates, raisins, blueberries, etc.) and c. chopped walnuts (optional).

Grease hot skillet or pan with butter immediately prior to pouring in batter.

Sprinkle top with cinnamon sugar before baking.

Bake 15 minutes or until bread tests clean with a toothpick.

*Store soy flour and flax seed in refrigerator.

Diane J. Bryant

Breakfast Quiche

"    thaw 1 16oz bag of mixed vegetables
"    chop 1 c. cooked meat (ham, chicken, sausage)

Spray 11 by 7 Pyrex dish with Pam.  Put vegetables and meat in dish.

Combine and mix in blender
"    1 C. Milk
"    1 C. Cottage Cheese
"    6 eggs
"    tsp. Salt (scant for ham, rounded for chicken)

Pour over vegetables and meat.  Bake in a preheated oven (375) for 45 minutes or until middle doesn't jiggle and tests clean with a knife.

Makes six servings.  Microwave single serving for 55 seconds while slicing cheese.  Top with cheese and microwave for another 55 seconds.

GF Flax Seed Muffins (light version)

Preheat oven to 375 degrees.

Beat together in large mixing bowl:
"    6 Tbl. canola oil
"    3 large eggs
"    C milk (I use skim; original recipe called for whipping cream).

Add:
"    1/3 to   C sugar (Recipe called for C Splenda.)
"    1 tsp maple flavoring
"    1 tsp vanilla

In separate bowl sift or stir together:
"    1 C ground flaxseeds (available at Walmart)
"    C soy flour
"    2 tsp cinnamon
"    1 tsp nutmeg
"    tsp baking powder
"    tsp baking soda.

Mix the dry ingredients into wet mixture.  Add C chopped walnuts, if desired.
Put into 12 paper cupcake liners in muffin tin.
Hint:  The perfect tool for dipping muffin batter or pancake batter is a sweep arm food scoop.
(These used to be called ice cream scoops, but they are now "food scoops.")

Sprinkle with cinnamon sugar before baking.
Bake at 375 degrees for 15-20 minutes (until a toothpick can be inserted and pulled out clean).

These muffins have a lot of fiber.  With Splenda instead of sugar each muffin has about 4 carbs but 3 carbs are fiber.


GF Flaxseed Blueberry Muffins

Preheat oven to 375 degrees.

Beat together in large mixing bowl:
"    6 Tbl. canola oil
"    3 large eggs
"    C milk (I use skim; original recipe called for whipping cream).

Add:
"    1/3 to   C sugar (Recipe called for C Splenda.)
"    1 tsp maple flavoring
"    1 tsp vanilla

In separate bowl sift or stir together:
"    1   C ground flaxseeds (available at Walmart)
"    C. buckwheat
"    C soy flour
"    2 tsp cinnamon
"    1 tsp nutmeg
"    1 tsp baking powder
"    1 tsp baking soda.

Mix the dry ingredients into wet mixture.  Add 1 1 C blueberries and c. chopped walnuts, if desired.
Put into 20 paper cupcake liners in muffin tin.
Hint:  The perfect tool for dipping muffin batter or pancake batter is a sweep arm food scoop.
(These used to be called ice cream scoops, but they are now "food scoops.")

Sprinkle with cinnamon sugar before baking.
Bake at 375 degrees for 15-20 minutes (until a toothpick can be inserted and pulled out clean).

GF Buckwheat Pancakes/Waffles

C. sugar
1 1/3  C Buckwheat flour
1/3 C tapioca flour
1/3 C. soy flour
2 tsp. baking powder
tsp. salt
t Xanthum gum (or guar gum)
2 eggs
1 C. Milk
C. melted butter

Mix dry ingredients; add wet ingredients. Mix well.  Bake in hot waffle iron or hot skillet.  Use an "ice cream" scoop to dip batter for uniform size pancakes.



Flaky GF Pie Crust


cup tapioca starch

cup cornstarch

1 cup sweet rice flour

1 rounded teaspoon xanthan gum

tsp salt

cup (1 stick) butter

cup Butter Flavored Crisco

1 egg, cold

1 Tbl. vinegar

cup ice water

Sweet rice flour for rolling.
In a deep bowl blend together the dry ingredients.  Cut in the butter & Crisco in small dabs until crumbly.

Beat together the egg, vinegar & ice water with fork.  Stir into the flour mixture, form a ball.  (You may need a little more ice water).  Refrigerate the dough for an hour or more.

Divide dough and roll out between sheets of plastic wrap dusted with sweet rice flour.  Place in a pie tin by removing the top sheet of plastic wrap and laying the pie crust over the pie tin, then removing the other sheet of plastic wrap.  Bake as directed for the filling used.

Beat one egg with 1 Tbl of water and brush on top crust before baking.

For a baked crust, pierce the pastry with a fork on sides and bottom.  Bake the crust in a preheated 450 degree oven for 10 to 12 minutes, or until slightly browned.  Cool before filling.

Makes enough pastry for a 2 crust 9 pie.  Sometimes I get another single crust out of the dough.
Thick Pizza Crust by Karen Robertson

This recipe is adapted from Bette Hagman's first book The Gluten Free Gourmet (Henry Holt, 1990) by Karen Robertson. Healthy flours and the tricks she has learned over the years are part of this revised recipe. You may use brown rice flour if you can't find the amaranth, buckwheat, or teff flour, although the health benefits of these alternative flours make them well worth the search.

Ingredients    makes two 13 inch pizza or four 10 inch pizza

1 cups brown rice flour
  cup amaranth, buckwheat, or teff flour
2 cups tapioca flour
2/3 cup instant non fat dry milk powder (dairy free: 2/3 cup ground almond meal)
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1 cups water (105F 115F.) use thermometer
3 tablespoons olive oil
4 egg whites at room temperature (egg free: see "flaxseed" in tips section on next page)
Olive oil for spreading pizza dough

Grease two 13 inch pizza pans, using organic shortening (not just oil).
In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

Focaccia Bread

While infinite versions exist, my preference for focaccia bread is a flat, round, chewy, bread brushed with olive oil, rubbed with garlic and sprinkled with rosemary. Follow the same instructions as above though you may want to allow the dough to rise another 15 minutes or so before baking the bread. You may want to bake the bread longer for a more golden crust. Another topping variation is olive oil, sliced shallots, and chopped green or black olives.

Plain focaccia bread is also good served with a tapenade or dip.

From: Cooking Gluten Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat Karen Robertson hardcover ISBN: 0970866011 (Celiac Publishing, 2003) softcover ISBN: 0970866003 (Celiac Publishing, 2002)

Flourless Almond Butter Cookies (Gluten-Free)

Preheat oven to 350F and line two cookie sheets with parchment paper.
Combine:
1 cup almond flour (freshly ground if possible)
1 cup sugar
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
1/8 teaspoon Xanthan Gum
teaspoons gluten-free almond extract
cup chipped dried apricots (we've used cranberries instead)
2 Tablespoons butter (we've used almond butter when available)
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.