Here is a list of great resources for Gluten-Free

http://www.stockpilingmoms.com/gluten-free/

GF Killer Fudge

Killer Fudge

4 1/4 c sugar   + 1/4 c sugar
1 can evaporated milk
Dash of salt
1/2 c butter
2t vanilla
3 bags milk chocolate chip
3 c marshmallow


Directions:
add 4 1/4c sugar, milk and salt in a large saucepan. Cook over Med. till a rolling boil. cook for 1 min.   Turn to low and add vanilla, butter, chips and 1/4 c sugar. Stir till chocolate is melted. Then add Marshmallow. stir twice and dump on a cookie sheet lined with plastic wrap. and let set up

Black Eyed Peas Salsa

 Black Eyed Peas Salsa


1 can Black eyed peas
1 can shoepeg corn (green giant brand)
3-4 tomatoes diced
2-3 avocado's diced
1 bunch cilantro (cut up)
Dressing:
1 packet good seasons italian dressing made to the less oil directions add more vinegar than more water. Use Kano brand red wine vinegar italian flavored. (can buy it at lee's and albertsons.)

Directions:
Add all ingr. to a bowl add dressing and toss. You can eat it whenever but it is best if you let it sit for a while.

Gluten-Free Apricot Chicken

Gluten-Free Apricot chicken

Description:
This is one of our favorite quick and easy recipes. It literally takes minutes to make and minutes to cook.

Ingredients:
½ cup apricot preserves
2 T. soy sauce
1 T. chicken broth
1 T. vegetable oil
1 T. cornstarch
1 tsp.   minced garlic
¼ tsp. ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
½ cup salted cashews
Hot cooked rice


Directions:
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green peppers and cashews. Cover and microwave on high for 2-4 min. or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve over rice. 

Gluten Free Crock Pot Chicken with Garlic Mashed Potatoes (Homemade GF Chicken Broth)

The chicken is so easy! Buy a whole chicken, rinse in cold water and take out the giblet bag. Place the whole chicken in the crock-pot. Add whatever veggies you have on hand to the pot: Onions, celery, carrots etc. Fill the crock-pot full with water add a Tablespoon of kosher or garlic salt. Cook on low for 6-8 hr. And there you have it. A beautiful moist flavorful chicken and 4-5 cup of homemade chicken broth. The chicken broth can be easily made into a gravy by adding 2T of cornstarch to 2T cold water. Then adding that mixture to a cup or two of broth. Heat it on the stove on Medium heat until thickened. If it is too thick add more chicken broth or if it is too thin add some more cornstarch.  Add some herb, garlic and salt for more flavor. The broth also freezes great.

Garlic Mashed Potatoes
6-8 Red Potatoes
4+ Whole Garlic Cloves peeled and stems cut off.

Cut potatoes in half then quarter. Drop all the potatoes and whole garlic cloves in a pot of boiling water. Cook till potatoes are tender. Drain water and mash potatoes and garlic with a potato masher or hand mixer. Add some kosher salt and you have yummy, easy garlic mashed potatoes.

Gluten-Free Cafe Rio Sweet Pork and Rice

Fry the corn tortillas like in meat or bean taco recipe.

RICE:

Ingredients
3 cups Minute rice
3 cups water
4 teaspoons chicken bouillon
4 garlic cloves, minced
1/2 bunch cilantro
1 can green chilies
1/2 onion

Chop cilantro, green chiles and onion together in a food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.   

Cafe Rio Pork:

1- 3 lbs. Pork Roast
1 bottle taco SAUCE (found near the taco seasoning things in a bottle)

1 T Cumin
1 C brown Sugar
1 Can Coke


Put roast in crock pot and fill so that water covers 1/2 of roast.   Cook roast for 3 hours on high in crock pot.   After 3 hours- pull pork roast apart with 2 forks.   Dump out water.   Mix taco sauce, cumin, brown sugar, and coke in a bowl and put on meat.   Cook for 3 hours on low in crock pot.

Best GF Bread and Flour Mix

Starting out this diet I tried a million different flour mixes. I didn't like any of them. I found this blog and LOVED this mix. Not only is the flours in the mix cheaper it's not grainy. With 1/2-3/4 tsp of xanthum gum per cup of flour you can replace it in most all of your old gluten filled recipes.


1 1/2 cups Sorghum Flour
1 1/2 cups Cornstarch
1 cup Tapioca Flour


Keep this mix in the Fridge. 


When first starting the gluten free diet, I tried probably 10 different recipe and a gluten free bread machine and false miserably. Every time it would be flat or so over raised and crumbly. I tried this bread recipe from the Blog My Kitchen Gone Crazy. Not only did it turn out the texture was soft and held together great! 


4 3/4 cups Flour (See recipe above)
3 Tbsp Sugar
3 3/4 tsp Xanthan Gum
3 tsp Yeast
1 3/4 tsp Salt
4 Eggs
3 Tbsp Oil
3 tsp Apple Cider Vinegar
1 1/2 cups Hot Water

Combine all dry ingredients in your stand mixer and sift with a fork. Add remaining ingredients and allow to mix for a few seconds. Scrape the sides of your mixer well and then mix dough for 4 minutes. Spray two loaf pans well and divide your dough between the two pans. Cover and allow to rise for 1 hour. Bake at 350 for 30-45 minutes.

This bread is wonderful fresh and keeps well for a few days. If you are going to keep it longer, then slice it up and place it in your freezer to keep it from going bad. Then just pull out the slices needed - thaw them or toast them before use. This bread really does keep well frozen and I love being able to have bread on hand all the time!