December 31, 2017

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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September 26, 2015

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.

March 18, 2015

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         

March 5, 2015

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)

September 9, 2014

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

February 27, 2014

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.

January 8, 2014

Mrs. Field's Gluten Free Protein Cookie Bars



1 can S & W Cannellini Beans, drained and rinsed
3/4 cup Bob's Red Mill Gluten Free Oats
1/4 cup Almond Flour or 1/4 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
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips or Enjoy life gluten free, dairy free, chocolate chips
For chocolate free use 1/2 cup raisins

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

Put 1/4 cup gluten free oats in a blender, food processor, or magic bullet and process until consistency of flour. Place in a bowl and add 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 beans and puree. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in coconut oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  remaining 1/2 cup oats and chocolate chips or raisins. (I found it easier to pour the mixture into a bowl and then mix in the remaining oat and chocolate chips)
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool 1/2 hour and cut into bars. Makes 24 to 30 bars