Gluten Free Low Glycemic Cheesecake

This recipe takes a little bit of work but it is well worth the effort

This recipe is best if made the day before you plan to serve it.

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

 Cheesecake Filling:

1 Tb Lemon Juice

1 ½ Tb Vanilla Extract

2 cups Low Fat Cottage Cheese

1 cup Non Fat Daisy Sour Cream

2 8 oz containers Philadelphia Fat Free Cream Cheese

1 cup Vanilla Greek Yogurt

1 ¼ cup Xylitol

¼ cup Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you are not sensitive to corn

4 Eggs

Directions:

Place lemon juice, vanilla, cottage cheese, and sour cream in a blender. Process about 2 minutes until smooth. In mixing bowl, beat cream cheese and sugar until well blended. Add in flour and yogurt. Mix well. With mixer on low slowly pour in cottage cheese mixture. Mix until smooth then beat in eggs one at a time until combined. Pour into cooled crust. Place pan on a double thickness of heavy duty foil. Wrap securely around the bottom and sides of pan.

Place in a larger baking pan. Add ¾ inches of hot water to larger pan. Bake at 325 degrees for 1½ hours or until center is almost set. Turn oven off, open door slightly and let cake sit for 20 minutes. Remove from water bath and cool on a wire rack for 15 minutes. Run a knife around edge of pan to loosen crust. Cool 1 hour and place in refrigerator for 4 hours or overnight.

 When ready to serve remove sides from springform pan. Arrange fruit on top.and cut into 16 slices. Place each slice on an individual serving plate and top with chocolate sauce.

Chocolate Sauce:

1 ½  cup Organic 1% Milk, Non Sweetened Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Bar
2 Tb Saco Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour, or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb McCormick Vanilla Extract
¼ tsp. McCormick Almond Extract
 

Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix. Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted. Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thickens. Remove from heat and stir in vanilla and almond. Cool & refrigerate until ready to use. 

Gluten Free Health & Wellness Seminar

November 13, 2010
9:30am-4:30pm
Doors open at 9:15am
Pre registration required!!
Location:  NE Salem, Oregon
Cost: $30

            

You will learn:
*What happens to your body when you eat gluten
*What food & non-food items to avoid
*Hidden sources of  gluten
*What non-specialty companies have gluten free products
*How to modify your recipes to be Gluten Free
*Gluten Free Mix recipes -  including Breads!
*How to cook Gluten Free and LOVE IT!!

*Including how to cook and eat for the holidays!

Each attendee will receive a gluten free informational notebook 

3 ways to register:

1. Click on "My complete profile" and email me
2. Log onto www.glutenfreetraining.com - click on contact me
3. Call me at 503-364-5492

Gluten Free Chocolate Zucchini Cake

*2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars 
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs (see note below for egg free)
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
1 1/2 cup Zucchini, shredded
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
*Dairy free - use 10 oz. Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips
 
Chocolate Mousse Filling: 
1 1/2 cups 1% Milk, Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar (for dairy free use 1/2 cup Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips)
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar (or chocolate chips), xylitol, and cocoa in a sauce pan on low heat. Stir until chocolate is melted.
  Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool and refrigerate until ready to use.
 
Directions for cake:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove or in the microwave stirring until melted. Mix in the dutch cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure the chocolate is completely mixed. Mix in 1 cup zucchini. Process until smooth. With spatula fold in the remaining 1/2 cup zucchini. Pour into prepared pan.

Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted pan,
15-20 minutes for cupcakes, donuts, or if using a cookie sheet. 
Cool in pan for 10 minutes remove onto a cooling rack. Top with chocolate mousse when cool and enjoy.

Gluten Free Mocha Frappuccino Shake

1 cup Organic 2% Milk, or Unsweetened Vanilla or Chocolate Almond Milk
1 TB  Blue Diamond Creamy Almond Butter
1 tsp Nescafe Decaf Instant Coffee
1 TB Saco Premium Cocoa Powder, unsweetened
28 grams Now Sports Whey Protein Isolate Powder or Usana Health Sciences Vanilla or Chocolate Nutrimeal
1 Tb. Fructose or Xylitol (omit if using Nutrimeal)
1 tsp. Vanilla extract 
Ice (optional)


Place milk and remaining ingredients (except ice) in a blender and process until smooth. Add ice if desired and process on high until ice is crushed. Pour into cup and enjoy. Makes 1 serving.

Gluten Free Chocolate Souffle Birthday Cake

I made this chocolate soufflé cake today for a friends birthday. She needed a cake that was gluten free, corn free, and it needed a healthy sugar since she is diabetic. I used the recipe, "Lighter than air cake." You can see the recipe on this site at http://glutenfreetraining.blogspot.com/2010/05/lighter-than-air-chocolat-cake.html
It was very easy to make. I used two 8 inch round cake pans. For the frosting I put in 2 extra Tablespoons of blended xylitol (I put xylitol in my magic bullet and blended it to make powdered sugar). This made it just stiff enough to be able to decorate the cake. I used a silk rose for part of the decoration. She was so happy to have a cake for her birthday tomorrow.

Gluten Free Brownie

I adapted this brownie recipe from www.trinityhealthweightloss.com  

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

2  Ghiradelli 60% Dark Chocolate Bar - OR 1 1/2 Enjoy Life - gluten free, corn free, soy free chocolate chips(will not be low glycemic if you use the chocolate chips)
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla
  
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 10 minutes then invert onto a serving plate.
When cool top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream  I use Darigold - it is gluten free and preservative free
6 Tbs  Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb  Dutch Cocoa - I use Saco brand
1 tsp  Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol or fructose, cocoa, and vanilla. Mix on medium until stiff peaks form  Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.

Fabulous Gluten Free Pizza

  Adapted from http://glutenfreefoodieheaven.blogspot.com/2010/03/best-focaccia-in-world.html

The Original recipe is called Parmesan Herb Focaccia

The recipe below makes a fantastic pizza dough!
If you are looking for a no fail gluten free focaccia bread recipe check out the recipe on her blog at the link above. 

2 1/2  t. active dry yeast

1 t.     honey 

1 cup warm water (110°-115° F)

1 t.     salt

2 cups GF flour blend  (I use a mixture of 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum) 

3 Tb   olive oil

1/2 t.  oregano leaves Make sure your seasonings are gluten free! I use McCormick

1/4 t.  Italian seasoning - I use 5th seasons

1/4 cup grated Parmesan cheese - I use Kraft

Pizza toppings of your choice

Directions: Preheat oven to 450°F. 

Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a separate bowl, mix together salt,flour mix, and seasonings. 

Pour oil into mixing bowl then add yeast. With  mixer on low speed, gradually add flour mixture to yeast mixture. Turn mixture to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, gently smoothing out with spatula or wet hands to fill the pan.Spray top of dough lightly with canola oil. Sprinkle with parmesan cheese.  With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more (I cover ours with a towel and place it on top of the stove while it is preheating. It raises in about 15 minutes) For a thinner crust pizza let sit covered for 10 minutes then bake.

Bake for 10 minutes. Remove from oven and spread with gluten free pizza sauce, and your choice of toppings.  I use Tillamook Italian shredded cheese, Hormel turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green pepper,  pineapple, and as you see in the picture sometimes tomato. 

Place back in oven for 15 minutes or until edges begin to turn brown. Remove from oven let cool 10 minutes and cut.
Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Almond Chicken Parmesan

-->

These are so easy to make and my grandson loves them!!

4 Chicken Tenders OR

2 boneless/skinless Chicken Breasts

3/4 cup ground Almonds or Almond Meal (I use slivered blanched almonds and grind them in a magic bullet) - If allergic to nuts use brown rice flour

¼ tsp. Paprika

2 Tb Kraft Parmesan Cheese - (leave out if dairy intolerant)

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Mix almonds, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 30 minutes for chicken tenders, 45 minutes to 1 hour for chicken breasts. Serve

Lighter Than Air Chocolate Cake

 Adapted from www.glutenfreemommy.com
This is a fabulous tasting cake and very easy to make!
I wanted a smaller cake so I  cut the recipe in half.

For cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped-Ghirardelli is gluten free
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar (I use xylitol)
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder-Saco premium cocoa is gluten free
For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted (I put xylitol in my magic bullet and whipped it until it was a powder, you can also use a blender)
4 Tbs. Grand Marnier   (I used 4 tablespoons Saco Dutch Cocoa plus 1 tsp Vanilla)
 

DIRECTIONS:

To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate, water, and cocoa in a small saucepan over low heat, stirring constantly. Cool to lukewarm.

In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes.  Stir in melted chocolate until combined.  In a separate HUGE bowl, beat 12 egg whites until they begin to thicken and slightly hold peaks .  Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully. Spread batter evenly over four baking pans.   Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes.  I rotated my cake pans once to ensure they cooked evenly.  Once the cake is done, cool the cake pans on cooling racks for about 10 minutes.If you wish, sift cocoa powder over top of cake layers.  Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 1 hours or until they are firm enough to be carefully lifted without breaking.

To make the filling:  In a clean large bowl, beat cream with powdered sugar, cocoa powder, and vanilla until it just holds stiff peaks.

To assemble the cake:

Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!

Keep cake in the refrigerator until serving time. 

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish or sprinkle with chocolate chips.

Gluten Free Health & Wellness Seminar

June 12, 2010

• 9:30am-4:30pm
• Doors open at 9:15am
• Pre registration required!!
• Location:  NE Salem, Oregon
• Cost: $30

             You will learn:
*What happens to your body when you eat gluten
*What food & non-food items to avoid
*Hidden sources of  gluten
*What non-specialty companies have gluten free products
*How to modify your recipes to be Gluten Free
*Gluten Free Mix recipes -  including Breads!
*How to cook Gluten Free and LOVE IT!!

Each attendee will receive a gluten free informational notebook

To register call: 503-364-5492 or click on view my complete profile to email me

Gluten Free Peanut Butter Cookies

1 cup Adams Chunky Peanut Butter (If you can't have peanut butter try substituting almond, sesame butter, or sunbutter) I like to use 1/2 cup peanut butter, 1/2 cup almond butter

1/2 cup Honey, GF Brown Rice Syrup, Fructose, or Xylitol (I like using 1/4 cup honey and 1/4 cup Fructose)

1 egg

1/2 tsp. Baking Soda

1/4 cup Enjoy Life Dairy Free, Soy Free, Gluten Free Chocolate Chips (optional)

12 Ghiradelli dark chocolate chips

Preheat oven 350 degrees. Lightly grease a cookie sheet.

Set aside the 12 Ghiradelli dark chocolate chips. 
Mix remaining ingredients together in a bowl. Using a teaspoon drop dough 2 inches apart onto cookie sheet. I like to press the cookie dough down with the palm of my hand then use a fork and press down in an X pattern on top of each cookie. Bake in preheated oven for 6-8 minutes or until cookies are lightly brown. Remove from oven and let cool for a minute.  Press one Ghiradelli chocolate chip in the center of each cookie and remove cookies onto a cooling rack. Makes 12 cookies.

The original recipe called for 1 cup sugar. I rarely use granulated cane sugar. (I only have some in the house right now to make humming bird feed)   I was able to reduce the amount of sugar and the cookies turned out great. Hint: If you use fructose your cookies will brown quickly so watch them carefully or they will burn. 

Almost Mrs. Fields Gluten Free Cookies

These cookies are not low fat or low sugar.  But if you have been wanting a great chocolate chip cookie you will love these!!  I adapted the recipe from a cookbook I bought years ago called, "Women's Circle Home Cooking." Below is the original recipe on the left. The ingredients I used  is in blue to show you how I altered the recipe.

1 cup   Butter                   1  cup        Earth Balance gluten free, dairy free, nut free, soy free,  Natural Buttery Spread
1 cup  Sugar                     1  cup       Fructose or Xylitol
1 cup  Brown sugar         1  cup       Coconut Sugar
2         Eggs                        2               Organic free range Eggs
1 Tb   Vanilla                    1 1/2 Tb     McCormick Vanilla
2 cups Flour                     2 cups      Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal         2 1/2 cups Bob's Red Mill Gluten Free Oats or Quinoa Flakes
1/2  tsp   Salt                     1/2 tsp      Sea Salt
1 tsp   Baking Powder    2   tsp         Rumford Aluminum-Free Baking Powder                1 tsp   Baking Soda         1   tsp         Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life (gluten free, dairy, nut, egg, soy free) Chocolate Chips or Ghiradelli dark chocolate chips

1 Hershey's Chocolate Bar I omit this
3 cups Chopped nuts     I omit these

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan gum. 

Directions:
In mixer or by hand, cream butter and sugars together; add eggs and vanilla. Mix well. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats. Mix well then stir in chips. Preheat oven to 375. Drop dough onto greased cookie sheet and bake for about 8 minutes. Do not over bake. Cookies will be slightly brown around the edges. If you want crisper cookies let completely brown. Cool on wire racks and store in an air tight container.

Gluten Free Paleo Waffles

I adapted this recipe from www.naturemygut.com

• 1 1/2 cup almond flour

• 1 1/2 cup Bob's Red Mill arrowroot or tapioca flour

• 2 teaspoons baking powder

• 1/4 cup coconut oil,melted or extra virgin olive oil

• 1 Tb pure maple syrup - optional

• 3 free range eggs   
• 1 Tb vanilla (make sure it is gluten free)
• 1 teaspoon apple cider vinegar 
• 1 cup almond milk or milk of your choice
• 2 Tbs organic flaxmeal

1/4 teaspoon sea salt

Directions: 

Seperate eggs. Place egg whites in a mixing bowl with a wire whisk and beat on medium speed until stiff peaks form. In a seperate bowl mix milk and vinegar. Let sit for a couple minutes then add egg yolks, oil, vanilla, and maple syrup. Mix well with a fork. Add dry ingredients and mix just to incorporate. Using a plastic spatula gently pour in the whipped egg whites. Gently mix together so the eggs do not colapse.(I use a folding method by scooping under the egg whites and folding the batter over the eggs. Be careful to not overmix.s Grease waffle iron and let waffle batter sit while waffle iron is heating up. When waffle iron is hot pour just enough batter to cover the griddle. Cook until done. Repeat with the remaining batter. Top waffles with fresh fruit, unsweatened applesauce, or pure maple syrup. Refrigerate any leftovers. 

For blueberry pancakes add 1/2 cup fresh blueberries to the mix before adding the egg whites.

Wonderful Gluten-Free Sandwich Bread

  

 I came across this recipe at www.thebakingbeauties.com  Thank you Jeanine for posting such a wonderful bread recipe!

This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis. This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice.

Ingredients:

• 1 cup warm water 110 degrees
• 2 1/2 tsp instant yeast 
• 2 Tbsp raw honey
• 1 1/4 cup brown rice flour
• 1/2 cup ground flax or ground almonds
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup skim milk powder (for dairy free use sweet rice flour)
• 2 1/2 tsp xanthan gum (for corn free use 1 Tb guar gum)
• 1 tsp salt  
• 2 tsp gluten free vinegar 
• 2 Tbsp olive oil 
• 2 eggs plus 2 egg whites

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

1. Combine warm water, yeast & sugar in a bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
   
2. In a large bowl, combine dry ingredients. Mix well and set aside.
   
3. Using heavy-duty mixer with paddle attachment(If you do not have a heavy duty mixer use a hand mixer or use a wooden spoon and a large bowl), beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer  to medium speed, set timer and leave alone to beat for 3 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.
   
   
   
    
5. Spoon into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise in a warm place only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.
   
   
    

   If you want to make hamburger buns or rolls like the picture above use 3 or 4 inch round metal cookie cutter. Grease cookie sheet and inside of each cookie cutter. Place cookie cutters on greased cookie sheet. Spoon dough into each. Cover with a light kitchen towel. Let rise in a warm, draft-free place for 20 minutes, or until dough has risen just to the top of the cookie cutter.
6. For medium size loaf bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Bake 15-20 minutes for  rolls.
   
7. Remove from oven and let cool for 5 or 10 minutes.
8. Remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.

Gluten Free Snickers Pie

 

Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"

I made this for the first time for Thanksgiving. It was very very good!!  It tastes just like a snickers bar.

Below you will find the original recipes.  How I modified each recipe will be in blue.
Crust:

1. 1 3/4 cups GF cookie crumbs I used 1 1/2 cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have crumbs.
2. 1/4 cup     finely chopped pecans I omitted these
   
3. 1/4 cup     margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)

Filling:

1.  2 cups    Vanilla Ice Cream I used Breyer's french vanilla ice cream.
2. 1/4 cup    Chunky Peanut Butter I used Adams chunky peanut butter 
3. 1  3.9oz. pkg. Instant Chocolate Pudding  I used Jello brand
4. 1  8oz. carton nondairy Whipped Topping  I used CoolWhip
5. 1/2 cup CoolWhip nondairy Whipped Topping
6. 2 Tb. Hershey's chocolate syrup

Directions:

Prepare the crust by placing the crumbs in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version - in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until blended. Press onto the bottom and up the sides of a 9" pie plate. Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust can be made ahead of time and frozen until ready to use.

For the filling, soften the ice cream and mix well with the peanut butter. Add the powdered pudding and stir. Fold in the whipped topping and spoon into the crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2 hour ahead of time. Cut and enjoy. Makes 8 servings.

Simple Chocolate Crust Recipe:

Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp  cereal to equal 1 1/2  cups crumbs.  Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.

Gluten Free Brown & Serve Rolls

I made these for Easter.They were soooo good and very easy to make!! A big Thank You to Jeanine at thebakingbeauties.com for posting the most fabulous gluten free sandwich bread recipe I have ever had!! The bread is easy to make and has the taste and texture of the bread I remember eating as a child.

Ingredients: 

1 cup warm water 110 degree

2 Tb raw honey

1 1/4 cup brown rice flour

1/2 cup ground flax or ground almonds

1/2 cup potato starch (Not potato flour)
1/4 cup tapioca flour/starch  
1/4 cup skim milk powder*
2 1/2 tsp xanthan gum*
1 tsp salt
2 tsp gluten free vinegar
2 Tbsp extra virgin olive oil
2 eggs plus 2 egg whites

*Dariy free substitute sweet rice flour for the skim milk powder. 
*Corn free substitute 1 Tb guar gum for the xanthan gum

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

1. Combine warm water, yeast and sugar in a bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens rising time. 
2. In a large bowl, combine dry ingredients. Mix well and set aside. 
3. Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.  
4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl. 
   
   
   
   
     
   
   
5.  Fill greased muffin tins 2/3 full with dough. Let rise about 20 minutes or until the dough reaches just over the top of the pan. 
6. Bake in preheated oven until they just start to brown - about 15 - 17 minutes. Remove from oven and let sit in pan for 5 to 10 minutes. Take out of  pan and let cool on a wire rack. 
7. When cool, place in freezer bag or container and freeze or refrigerate until ready to eat. (You do not have to refrigerate  if you plan to eat them within 2 days. I did not freeze mine - I placed them in a bag and stored them on my counter overnight. Then baked them the next day)
8. If frozen, take out of freezer 1/2 hour before serving and place on plate or cookie sheet. Then proceed to #10 to bake.
9. If unfrozen, place on cookie sheet and bake in preheated 425 degree oven for 7 to 10 minutes or until brown. 
10. If rolls are thawed follow baking directions same as unfrozen rolls  above #9. If still frozen, place on cookie sheet and bake in preheated 425 degree oven for 10 - 12 minutes. Watch carefully after 10 minutes so they don't burn. Enjoy!  Makes 18 rolls

Gluten Free Almond Cinnamon Zucchini Muffins

Modified from Elana's Pantry www.elanaspantry.com

These are very soft and moist - almost like a cupcake.

1 cup Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender or food processor.
1/2 cup  ground Walnuts  - you can also use ground almonds
1 1/2 cups Zucchini, shredded (optional)
1 TB Baking Powder
1/8  tsp Sea Salt
¼ cup Extra Virgin Olive Oil
¼ cup Raw Honey - I like to use 2 Tb honey and 2 Tb Coconut sugar. 
3 eggs, free range - for egg free substitute 1/2 cup Applesauce + 1 Tbs. Baking Powder
1 Tbsp Vanilla Extract - McCormick's

1 Tb Cinnamon - McCormick's

1/4 tsp Cloves - McCormick's

Cinnamon Topping: (I skipped the topping since I added cinnamon to the muffin mix)
2 Tbsp. Coconut Palm Sugar or honey
1 Tbsp Cinnamon
To make cinnamon topping, combine sugar and cinnamon in a small bowl and set aside.

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl combine the dry ingredients
3. In a separate bowl blend together oil, honey, eggs, and vanilla
4. Pour oil mixture over flour mix and stir just until moist
5. Fold in shredded zucchini.   
6. Line  muffin cups or spray muffin tin with oil and fill 3/4 full
7. Sprinkle cinnamon topping on top of each muffin
8. Bake 10 -12 minutes or until toothpick inserted comes out clean
9. Cool muffins then frost with Cream Cheese Frosting. (As you can see from the picture I did not frost these)

Cream Cheese Frosting: (optional)

4 ounces Fat Free Cream Cheese, softened
1/4 cup Powdered Xylitol, Fructose, or 3 Tablespoons Honey - I put the xylitol or fructose in a blender and blend until it is the texture of powdered sugar
3 Tbsp Heavy Whipping Cream, Greek Yogurt, or Coconut Cream
1 1/2 tsp Vanilla

1. Mix cream cheese, vanilla, and sugar of your choosing together until well blended
2. Whip in heavy cream until frosting is thick
3. Spread over muffins
4. Enjoy

Makes 12 muffins

Gluten Free Holiday Tips and Recipes

   1. Not all turkeys are gluten free 

• Many turkeys are soaked  in a solution that has gluten in it or possibly injected with a solution that contains gluten.

 Purchase only FRESH TURKEYS!

• 
  
  1. Foster Farms FRESH Turkey
  2. Butterball FRESH Turkey
  3. Honeysuckle White FRESH Whole Turkey 
  4. Norbest
  5. Shelton
  6. Perdue
   
  
   2.  Not all hams are gluten free
   Below is a list of companies that have gluten free hams and why you need to be careful when buying a ham. Always check the ingredient list to make sure nothing has changed. This is very important for any ham that says it is preglazed.
  

  
  The quote below if from About.com. 

  "Ham is a holiday tradition in many homes. Hams, like turkey may be injected with a solution during processing that contains gluten. According to the following manufacturers, listed products are gluten-free. Always read labels carefully because not all products by these manufacturers are gluten-free."
  
  

  • Hormel Canned Hams (Hormel has a gluten free list on their website - http://www.hormelfoods.com/brands/glutenfree/default.aspx)
    Black Label® Canned Hams, Cure 81® Ham: Bone-in, Boneless, Old Fashioned Spiral Ham
  • Safeway Butcher Cut Spiral Sliced Ham (glaze packet is not gluten free)
  • Safeway Butcher Cut Cooked Ham (95% Fat Free)
  •   Honeybaked Hams 
  • Farmland http://www.farmlandfoodservice.com/food/gluten-free-products/
  •  Farmer John - Made by Hormel
  • Mary's Free Range - http://www.marysturkeys.com/  
  • Kirkland Signature Spiral Ham 
  • Beeler's Spiral Slice Ham - Nitrate Free also- Can be purchased at Roth's IGA
  
  
  Below is a list of companies that have gluten free products to help you with your holiday shopping. (This is by no way a complete list. But I had to start somewhere) If you have a product you are questioning- go to links page and click on glutenfreeinsd.com. Then to manufacturers. If you still cannot find the answers you need please contact me.
  1. Wilderness pie fillings
  2. Cool Whip whipped topping
  3. McCormick single spices including liquid flavorings like vanilla & almond
  4. Libby's pumpkin pie filling
  5. Carnation evaporated milk
  6. Jello brand pudding
  7. Oceanspray jellied cranberry sauce
  8. Oceanspray berry cranberry sauce
  
  
  Below are recipes that I make for the holidays.

Wonderful Gluten-Free Sandwich Bread

  

 http://glutenfreetraining.blogspot.com/2010/04/wonderful-gluten-free-sandwich-bread.html

Snickers Pie

 

http://glutenfreetraining.blogspot.com/2010/04/gluten-free-snickers-pie.html