Gluten Free Paleo Gingerbread Cookies

2 1/2 cup almond flour
3/4 cup tapioca flour (more for dusting surface to roll out cookies)

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp cloves

dash nutmeg
dash of salt

1 tsp ground ginger
1 tsp vanilla

1 egg

1/2 cup butter - for dairy free use Earth Balance non homogenized margarine

1/4 cup molasses

1/2 cup coconut sugar

Cookie cutter of your choice

Coconut sugar frosting - see recipe below

Directions:

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

Mix all dry ingredients in a bowl and set aside. 

Cream butter and sugar in a large mixing bowl. Add molasses, egg, and vanilla. Gradually add dry ingredients mixing to incorporate. Divide dough in half, and place in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. 

 Place half of the dough on tapioca flour covered surface and roll out to 1/4 inch thick .Cut with cookie cutter. Place 1/4 inch apart on greased cookie sheet. Bake 7 to 9 minutes for small cookies and 10 to 12 minutes for medium to large cookies or until slightly brown around the edges and when touched no finger indentation remains. Remove pan from oven and let cookies cool for a couple minutes. Remove to cooling rack. Repeat with other half of dough. Let cookies cool 20 minutes then decorate.

Coconut Sugar Frosting:

1/4 cup butter or Earth Balance non homogenized margarine

3/4 cup powdered coconut sugar (grind in a blender or magic bullet, then sift)

1 t vanilla

2 to 3 Tbsp milk - just enough to thin it

Directions:

Cream butter and sugar together in a bowl. Add milk 1 tablespoon at a time and mix until smooth. Add vanilla. Add more milk if needed to make it smooth. This is a great frosting for cookies because it will level out and be smooth on the top of the cookie.

Frosting recipe is adapted from an old Mennonite cookbook. 

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Gluten Free Play Dough

 Gluten Free Play dough

Mix together in a bowl:

1. 1      cup    Brown Rice Flour - Divided in 1/2
2. 1/2  cup    Tapioca Flour/Starch
3. 1/2  cup    Salt
4. 2     tsp.    Cream of Tartar - McCormick brand
5. 1    cup     Water
6. 1    tsp      Olive Oil
7. Food coloring if desired - Make sure it is gluten free!!!! I use Wilton

 Directions:
Place 1/2 cup brown rice flour and remaining ingredients (in a kettle on the stove (reserve 1/2 cup brown rice flour to add in later). Stir and cook on low for 3 minutes until mixture forms a ball. Remove from stove. Let cool a couple minutes and place in a bowl large bowl or on a cutting board. Kneed  in brown rice flour until dough is soft and pliable. Mix in food coloring if desired. Cool completely. Store in an airtight container.

Food Substitution List

I  have compiled this list for those (like me) who have multiple food sensitivities.

Ingredient:	Substitution:
Baking Powder	1/4 tsp. Baking Soda + 1/2 tsp Cream of Tartar =  1 tsp. Baking Powder  For corn free purchase Hain Pure Food's baking powder
Yeast	Equal parts of Baking Soda & Lemon Juice to equal  the amount of Yeast For corn free purchase Red Star dry yeast in the packets
Cocoa	Powdered Carob
Corn	Purchase unwaxed (organic) apples (the wax on non organic  apples contain corn). Use this substitution chart for baking powder, powdered sugar,  and xanthan gum.  Substitute powdered vanilla(purchase at a health food store) for regular vanilla in recipes.  Purchase raw honey in bulk from a  farmers market or health food store.
Eggs	Ener-G- Foods Egg Replacer,to replace 1 egg use 1/4 cup   water added to 1 Tb Flaxmeal (stir and microwave 2-3 minutes  (or cook on stove) until slightly boiling and begins to get thick.  Place in freezer for a few minutes until mixture thickens more.  Beat with mixer until cream color and foamy, 3 Tbs. Applesauce  or pureed Fruit, 1 Tb. unsweetened Gelatin + 3 Tbs. warm water,  1/4 cup ground soft Tofu
Graham Cracker  Crumbs	Ground Rice Bran Crackers, Ground Gluten Free Granola, Gluten Free Cereal, or Bread Crumbs plus 1/4 tsp. Cinnamon
Honey	Agava, Pure Maple Syrup, Fruit Juice Concentrate Syrup,  Brown Rice Syrup For corn free purchase raw honey from a farmers market  or health food store
Margarine	Butter, Coconut Butter, Coconut Oil, Earth Balance  Natural Buttery Spread, Olive Oil, Applesauce, Mashed Banana
Peanut Butter	Almond Butter, Sesame Seed Butter
Milk	Blue Diamond Almond Milk, Pacific Rice Milk, Goats Milk,  Hemp, Coconut Milk
Powdered Milk	Powdered Rice Milk, Nutquik, Ground Almonds,  Sweet Rice Flour
Powdered  Sugar	Powdered Coconut, Finely Ground Fructose, Xylitol,  or Organic Cane Sugar (to grind your own place in a blender  or magic bullet and process until the consistency  of powdered sugar). For corn free purchase Wholesome Sweeteners Fair Trade organic  powdered sugar
Rice Flour	Bean Flour Mix - Garfava Flour, Almond Flour,  Buckwheat Flour, Sorguhm Flour
Sugar	Coconut Powder, Fructose, Xylitol,  or  Use 1/2 cup for every cup of sugar: Honey, Agave Syrup,  Pure Maple Syrup, Brown Rice Syrup,  Fruit Juice Concentrate (Pineapple, Pear or Peach),  100% Frozen Fruit Juice (White Grape &Peach) boiled for 10 minutes to create a syrup
Wheat Flour	Rice Flour Mix, Bean Flour Mix. Almond flour, coconut flour
Flour as thickening agent	Rice or Bean Flour Mix, Cornstarch, Tapioca Flour,  Potato Starch Flour, Arrowroot, Sweet Rice Flour
Xanthan Gum	Guar Gum (increase by 1/2 the recipe -  if recipe calls for 2 tsp xanthan gum use 3  tsp guar gum)
	For corn free use guar gum
Chocolate Cookie Crust	EnviroKids Organic Koala Crisp Cereal ground fine  or Gluten Free Brownies  (see recipe for brownies by clicking on the dessert link  on the right side of page)
Vegetable Shortening	Extra Virgin Coconut Oil, Palm Oil Shortening, Butter

Here is a website that is also very helpful. 
http://freeeatsfood.com/corn-free-cooking-and-baking         

Gluten Free Coconut Fiber Waffles

 
5 free range eggs
1 cup unsweetened applesauce 
3 Tablespoons coconut oil, melted  
1 Tablespoon vanilla 
1/2 cup coconut flour
1/2 cup ground flax or flaxmeal
1 teaspoon baking soda
1 Tablespoon cinnamon
1/4 teaspoon cloves 
1/8 teaspoon nutmeg (optional)
1/4 - 1/2 cup water

Directions: 
Beat eggs in a large bowl. Add applesauce, oil, and vanilla. Mix until combined. Add the remaining ingredients except water and mix until smooth . The mixture will be pretty thick. Add just enough water to crate a smooth thick batter. 

For waffles: Pour batter onto a preheated greased waffle iron (my batter was thick so I used the back of a spoon to spread it around). Remove when done. Continue with remaining batter. Makes 3 waffles (maybe more depending on size of your waffle iron). 

For pancakes: Preheat a greased pan on medium low heat. Spoon about a 1/4 cup of batter in pan. Spread batter around with the back of the spoon. Cook until bubbles begin to pop on the top flip over and cook until done. 
(I have not made pancakes with this recipe so I can not tell you how long on each side these will take to cook)

Gluten Free Chicken Cordon Bleu Casserole

3 cups cooked chicken breast, diced (can also use any left over chicken)
4 slices Tillamook swiss cheese
6 slices Hormel honey ham, sandwich slices (not from the deli)
Sauce:
4 oz Philadelphia cream cheese
3 Tb butter
1 cup milk
1/4 cup Kraft grated parmesan cheese
Topping:
1/2 cup ground raw almonds or almond meal
1/4 cup Kraft grated Parmesan cheese
1 Tb melted butter

Directions:
Heat oven to 350
Grease a glass pie pan or small oblong pan.
I find this recipe is easiest to make by making the sauce and topping first.
1. Make sauce by placing the 4 ingredients in a pan on medium heat. Stir vigorously with a wire whisk until smooth and mixture begins to thicken and boil. Remove from heat.
2. To make the topping: With blender grind almonds until they resemble a coarse flour. Add parmesan cheese and stir to mix. Pour melted butter over top and stir with a fork. Mixture should look like small peas. If mixture is to dry add a little more melted butter or coconut oil. Set aside.
3. Spread cooked chicken across the bottom of the pan. Lay slices of cheese evenly over all the chicken. Then lay the ham slices over the cheese. Stir sauce and pour over top, covering all the chicken layers.
4. Sprinkle on the topping and bake uncovered for 20 minutes.  Serves 4 -5

Gluten Free Sweet and Sour Stew

1 Tb Brown Rice Flour

¼ tsp Salt

dash pepper

2 lb Stew Meat, ground beef, buffalo, or diced Chicken Breast

1 Tb Canola Oil

1 cup Water

½ cup Heinz Organic Ketchup

1/3 cup Fructose, Xylitol, or Coconut Sugar

¼ cup Cider Vinegar

1 Tb Onion Flakes or 1/2 Onion, chopped

½ - 1 tsp Colgan Hickory Smoke

2 cans S & W Organic Diced Tomatoes - undrained

1½ cup Organic Carrots, diced

1½ cup Organic Peas

1½ cup Organic Green Beans

2 small Yukon or White Potatoes, diced

1. In a large pot brown meat in oil.
2. While meat is cooking sprinkle with brown rice flour, salt and pepper.
3. Stir and cook until meat is cooked well.
4. Add water, onion, tomatoes, catsup, sugar, vinegar, and hickory smoke. Stir well.
5. Mix in veggies. Bring to a boil.
6. Reduce heat & simmer 30 to 45 minutes or until veggies are done.

To prepare in crockpot. Follow steps 1-3. Place meat in crockpot and continue with steps 4-6. Turn crockpot on low and cook for 4-6 hours.

Mrs. Field's Grain Free Gluten Free Protein Cookie Bars

1 can S & W Cannellini Beans, drained and rinsed
1/2 cup Almond Flour or 1/2 cup sliced almonds - process until flour consistency in a food processor or blender
3 Eggs - for egg free use 1/2 cup applesauce plus 2 tsp baking powder
1 tsp Baking Powder - aluminum free
1/4 tsp Baking Soda
Dash Sea Salt
3/4 cup Organic Coconut Sugar
1 1/2 Tb Organic Coconut Oil or Extra Virgin Olive Oil
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips, Enjoy life gluten free, dairy free chocolate chips, or cocoa nibs
For chocolate free use 1/2 cup raisins

Directions:
 Preheat oven 350 degrees Grease a 9 x 13 oblong cake pan

Place in a bowl almond flour, baking powder, baking soda, and sea salt. Mix with a spoon to blend.
Place eggs in a blender or magic bullet and process until smooth. Pour in drained beans and puree until smooth. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  chocolate chips or raisins.
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool and cut into bars. Makes 24 to 30 bars