GLUTEN FREE RECIPES AND LINKS
Here are some recipes that I have found and loved on other sites and books.
Breadsticks or Hot Dog buns
( I got this recipe from a friend. I"m not sure where she got it from)
Here are some recipes that I have found and loved on other sites and books.
Breadsticks or Hot Dog buns
( I got this recipe from a friend. I"m not sure where she got it from)
1/4 C shortening
3 TBS honey
2 eggs
1 packet yeast
1 C unflavored yogurt
1/2 C potato starch
1 1/2 C cornstarch
1/2 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
3/4 tsp salt
3/4 tsp vinegar
Preheat oven to 350 degrees. Combine all ingredients. Mix well to remove all lumps.
The dough will be quite wet. Place dough in a pastry bag with a large round tip (or use a plastic lunch bag with a bit of a corner cut off). Pipe dough into long strips (5-6 inches is nice) on greased baking sheet. Sprinkle with kosher saltand/or other toppings as desired. Bake 10-12 minutes, until golden brown. Makes 20-30 bread sticks, serves 10.
Chocolate Chip Cookies from
“Gluten-Free Baking Classics” by Annalise G. Roberts
1 C vegetable shortening (not butter or margarine)
1 C sugar
1/2 C dark brown sugar
2 large eggs
1 TBS vanilla
2 C plus 2 TBS Brown Rice Flour Mix
1 1/2 tsp baking soda
1 tsp xantan gum
1/2 tsp salt
12 oz. chocolate chips
1 C chopped nuts, optional
Brown Rice Flour Mix:
Brown Rice Flour (extra finely ground - Authentic Foods Brand) 2 parts 2 cups
Potato Starch (not potato flour) 2/3 part 2/3 C
Tapioca Flour 1/3 part 1/3 C
1. Preheat oven to 375 degrees. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
2. Beat shortening and both sugars at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Add flour, baking soda, xanthan gum, and salt; mix at medium speed until well blended. Mix in chocolate chips and nuts.
4. Drop heaping teaspoons of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown. Transfer to wire rack and cool. Store in an airtight container.
**I added a step. I refrigerated the dough for 1 hour before baking. It seemed to help the cookies spread less.
Main Dish
Crockpot Garlic Brown Sugar Chicken (serve over rice)
Crockpot Chicken with Black Beans and Cream Cheese (serve over rice)
Easy and Delicious Ranch Parmesan Chicken ( Use Gluten free bread crumbs and kraft dressing
Thai Chicken Fried Rice (leave out Thai pepper if your family doesn’t like them)
Tex-mex Chicken Bake (use mission corn tortillas)
Double-corn Tortilla Casserole (use mission corn tortillas)
Panda Express Orange Chicken ( I leave out the flour and add 1/8 cup corn starch)
Sides
Curried Pumpkin Soup (Leave out flour add 1TBS corn starch)
Desserts
Flourless Peanut Butter Cookies (I pull these out of the oven a few minutes early, push in a Hershey kiss into each cookie and let the cookies rest on pan for 10-15 minutes (out of the oven)
Cinnabonish Cinnamon Rolls Gluten-Free (A lot of work but worth it!)
Bread
Flour Mix
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