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

Gluten Free Denver Biscuits

 This original recipe is an old family favorite that has taken me years to develop a gluten free mix that would work. With just a few simple substitutions this has turned out very well. I was almost in tears when I was kneading the dough. Yes, you heard me correctly, a dough that actually feels like wheat dough when kneading it!  As you can see in the picture it rises and bakes beautifully! Don't be put off by the amount of steps it takes to put this together. It is well worth the time.

It is best to read completely through the recipe first.

 Preheat oven to 350 degrees

1.

1 small potato, peeled and diced. Cook and mash as you would for mashed potatoes. Or use 3/4 cup left over mashed potatoes. 

2.

1 Tbs + 2 tsp yeast (2 packages)

1 tsp honey

1/2 cup water - heated to 110 degrees

Add honey to warm water and stir. Mix in dry yeast. Let proof for 5 minutes

3. Complete this step while yeast is proofing.

2 cups milk - heated just to the boiling point (for dairy free use almond or coconut milk)

1/2 cup butter (for dairy free use Earth Balance soy free, dairy free, gluten free, non GMO margarine)

1/2 cup fructose, xylitol, or honey

3/4 cup mashed potato 

3 1/2 cups gluten free flour blend

 Gluten free flour blend - Mix together 2 cups brown rice flour, 2 cups white rice flour, 1 cup tapioca starch, 1 cup potato starch, 2 Tablespoons xanthan gum. Yield 6 cups

Add butter and your choice of sweetener to hot milk. Stir until butter is melted. Pour into mixing bowl (use the flat blade not the dough hook). Turn the mixer on low and add the mashed potatoes. Then add 1 1/2 cups flour blend. Mixing in 1/2 cup at a time. (If you don't have a mixer, place the ingredients in a large bowl and mix by hand)

4. With mixer on low add in order:

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 cups gluten free flour blend (If using honey as a sweetener increase to 2 1/2 cups)

Turn mixer to medium and let mix for 3 minutes. Mixture should be fairly sticky. 

5. This step you are wanting to knead the flour into the dough.

Spread 1/2 cup flour blend onto a dry surface. I like to use a plastic cutting board. It is important to make sure the board you are using has not been used with any wheat to avoid a cross contamination. Next,  scrape dough out of mixer onto flour. Begin folding the dough from the outside toward the center. Turn the dough 1/4 turn and repeat. If the dough is too sticky turn it over a couple times to incorporate more flour. It is important to note that the dough will still be a little sticky. (If you look at the picture below you can see a shine to the dough)  Knead dough 10 to 15 times, then let rest while you prepare the pan.

 6.  

Grease a 9 x 13 pan or a 12 inch round cake pan. Depending on the size you cut the rolls you may need more than 1 pan. I used a 6 ounce drinking cup to cut the dough and a 12 inch round cake pan.

7. 

With your hands, beginning in the center of the bread dough, push the dough down and out towards the sides.(You can also use a rolling pin. Again, make sure the rolling pin has not been used on anything that has had gluten in it). You want to spread out the dough until it is approximately 1 inch thick. 

8. Cut rolls out with gluten free floured cookie cutter, or cup. I used the same flour that was on the cutting board. Place in prepared pan with the sides gently touching. 

9.

 Place a dry kitchen towel over the pan. Place the pan on top of the stove (or in a warm place) and let raise for 20 minutes or until close to the top of the pan. Do not let raise to high or they will fall during baking.

10. 

Remove towel and place rolls in preheated oven and bake for 20 - 25 minutes. When done remove from oven and let cool in the pan for 5 minutes. Remove rolls and let continue cooling on a cooling rack. Makes approximately 20 rolls depending on the size.

Gluten Free Baby Jesus Gingerbread Cookies

Recipe adapted from food,com

2 cups gluten free flour mix - see recipe below

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp cloves

dash nutmeg

1 tsp ground ginger

1 egg

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

1/4 cup molasses

1/2 cup coconut sugar

Nativity scene or baby Jesus cookie cutter or cookie cutter of your choice

Gluten Free Buttercream frosting - see recipe below

Gluten Free flour mix: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup Potato starch, 1 Tb. xanthan gum. Mix together in a large jar or gallon size ziplock bag. Use in recipes called for regular flour. Yield 3 cups

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 and egg. Gradually add dry ingredients mixing to incorporate. Divide dough in half. Place half in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. 

 Place half of the dough on a brown rice covered surface and roll out until 1/4 inch thick.Cut with cookie cutter. Place 1/4 inch apart on greased cookie sheet.Bake 7 to 9 minutes or until slightly brown around the edges. 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  half hour to an hour before decorating.

Gluten Free Buttercream Frosting:

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

1/2 cup palm shortening

1 lb  (3 1/2 cups) powdered sugar

1 tsp McCormick vanilla flavoring

1/2 tsp McCormick almond flavoring

2 Tb milk - for dairy free use almond milk

Directions: 

Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Decorate the cookies: 

Manger:

Color 1/4 cup frosting light yellow for hay  and 1/4 cup brown for the outline. Frost the bottom half of the manger yellow. Smooth frosting out using a finger dipped in water. Using a decorating bag with brown frosting and a number 4 tip draw lines on top of the yellow frosting.

Baby Jesus:

Color 1/4 cup frosting light pink for the babies face. Using a decorating bag rill with frosting and a number 3 or 4 tip frost the face of the cookie. Smooth out with a wet finger. 

With the brown frosting change the tip to a number 2 and make the hair, eyes, nose, and mouth.

Fill another bag with white frosting and using a number 4 tip make the baby blanket.

Makes 40 baby Jesus. These are cute put on top of cupcakes like the picture below. You can find the cupcake recipe by clicking here. http://glutenfreetraining.blogspot.com/2013/12/gluten-free-hawaiian-cupcakes-with.html

Gluten Free Hawaiian Cupcakes with Buttercream Frosting

Recipe adapted from Bette Hagman's book - More from the Gluten-Free Gourmet

2 cups gluten free flour mix - see recipe below

1 1/4 cups fructose or xylitol

1 Tablespoon Rumford baking powder

1/2 teaspoon salt

1/2 cup extra virgin olive oil

7 eggs, seperated

3/4 cup Dole 100% frozen pineapple, orange, banana juice concentrate - Mix with 2 cans of water, stir well, and use 3/4 cup

1 teaspoon McCormick dried orange peel

1/2 teaspoon McCormick cream of tartar

2 teaspoons  McCormick imitation vanilla

1 cup dried coconut (optional)

Frosting recipe - see below

Gluten free flour mix:: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 1 tablespoon xanthan gum. Put all ingredients in a large jar or plastic bag and shake. Use as a substitute for regular flour. 

Directions:

Preheat oven to 350. Place cupcake holders in cupcake pan.

In a large mixing bowl, beat egg whites with cream of tartar until stiff peaks form. 

In a separate large bowl, mix together the flour mix, sugar, baking powder, salt, and orange peel. Add the oil, egg yolks, vanilla, and fruit juice. Mix together by hand until smooth. Gently pour over the beaten egg whites. With a rubber spatula, gently fold the egg whites over the juice mixture until all is blended. Fill each cup 3/4 full.
Bake 17 minutes or until toothpick test shows they are done. Yield about 30 cupcakes.

Buttercream Frosting:

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

1/2 cup palm shortening

1 lb  (3 1/2 cups) powdered sugar

1 tsp McCormick imitation vanilla flavoring

1/2 tsp McCormick imitation almond flavoring

2 Tb milk - for dairy free use almond milk

Directions: 

Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Frost cupcakes by filling a decorators bag with frosting and using a large star tip ( I used a size 22).

Top with Baby Jesus gingerbread cookies and serve. For Baby Jesus gingerbread cookie recipe go to the recipe tab "cookies".

Gluten Free Taco Pie

1 gluten free pie crust - see recipe below

1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Directions:
Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.

Gluten Free Almond Parmesan Chicken Tenders

8 Chicken Tenders OR 4 boneless/skinless Chicken Breasts

1 cup ground Raw Almonds or Almond Flour (I grind them in a magic bullet-you can also use a blender)

1 tsp. Paprika

1/4 cup Grated Parmesan Cheese, optional

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

Mix almond meal, 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 20 - 30 minutes for chicken tenders, 45 minutes for chicken breasts.

Gluten Free - Low Glycemic Apple Flax Muffins

Ingredients:
• 1 ½ cups organic flaxmeal (Increase to 1 3/4 cups if using honey)
• 1 Tb baking powder
• 1 ½ Tb cinnamon
• ½ teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon sea salt
• 2/3 cup coconut sugar or 1/2 cup raw honey
• 4 large eggs, beaten
• ¼ cup unsweetened applesauce
• 2 Tbs coconut oil or extra virgin olive oil
• ¼ cup water (omit if using honey)
• 1 Tablespoon vanilla
• 1 medium apple, chopped fine or shredded

Directions:

Preheat oven to 350 F. Grease a muffin tin.

Place eggs in a bowl and beat with a fork. Add applesauce, vanilla, and water. If using honey add now and mix well.

Mix dry ingredients together in a separate bowl. Gently pour into wet ingredients. Mix only to moisten dry ingredients.

Let batter sit for a couple minutes. Pour into greased muffin pan and bake for 15 - 20 minutes or until toothpick comes out clean. Remove muffins from pan and let cool on cooling rack. 

Yield 12 muffins 

Glycemic Load per muffin: 5

Gluten Free Peanut Butter Bars

1 1/2 cup almond flour (I make my own flour by placing sliced almonds in my magic bullet and processing  until fine. You can also use a blender)

2 eggs

1/2 cup raw honey - I like to use 1/4 cup honey & 1/4 cup coconut sugar

1/2 cup applesauce  with no sugar added

1 cup natural peanut butter - with no sugar or additives added

2 tsp baking powder - Rumford non aluminum

1/2 tsp baking soda

1 tsp vanilla - McCormick brand

1 Tb olive or organic coconut oil

1 1/4 cup Ghirardelli dark chocolate chips or Enjoy Life certified gluten free, soy free, dairy free, nut free, mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13 cake pan

Combine eggs, honey (or sugar), applesauce, oil, and vanilla in your mixer bowl or a large mixing bowl if mixing by hand. Mix until smooth then stir in peanut butter and mix to incorporate. With mixer on low, add the remaining ingredients except chocolate chips. Slowly add 1 cup chocolate chips. Pour into prepared pan and bake 17 to 20 minutes.Pull pan out of oven and sprinkle with the remaining 1/4 cup chocolate chips. Place back in oven for just a minute or so to soften the chips. Take out of oven and using a knife or rubber spatula spread the melted chips over the bars. Let cool and cut into 2 inch squares. Makes approximately 20 bars.

Gluten Free Low Glycemic Chili

1 lb ground sirloin, turkey, buffalo Or diced cooked chicken

1 small onion, chopped or 1 Tb. onion flakes

2 15 oz cans diced tomatoes

1 15 oz can tomato sauce

1 1/2 TB chili powder

1 TB ground cumin

¼ tsp oregano

1 tsp cocoa

¼ tsp cinnamon

1 15 oz can kidney beans, rinsed and drained

2 15 oz can black beans, rinsed and drained

Cook meat, onion, and green pepper in large skillet until meat is browned. Drain meat if necessary.

Add remaining ingredients except beans. Stir until smooth. Add beans and stir to incorporate. Bring mixture to a low boil. Stir then reduce heat. Place lid on pan and let simmer 20 minutes to ½ hour.

Crockpot:

Brown meat and drain. Add all ingredients to Crockpot and stir. Cook on low for 6 hours.

Gluten Free Pie Crust

2         cups     Gluten-free flour blend (see below)

1/2      tsp        Salt
1         Tb        Coconut palm sugar, xylitol, or fructose
3/4      cup       Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5    Tb        Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                     Egg  organic, free range (for egg free add 1 tablespoon flaxmeal to 3 Tb warm water. Place in freezer for 10 minutes to thicken
2        tsp        Gluten Free Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
    
   Gluten Free Flour Blend:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.
   
   
   
   

Gluten Free Pumpkin Pie

1 15oz can Libby's 100% Pumpkin

1 cup Gluten free Rice milk, Almond milk, or milk of your choice

1 1/4 tsp Cinnamon - McCormick brand

1/2 tsp Ginger - McCormick brand

1/4 tsp Cloves - McCormick brand

1/4 tsp Sea Salt

1 1/2 tsp Vanilla extract - McCormick brand

1/2 cup Raw Honey or Coconut Nectar - or you can use 1/4 cup honey and 1/2 cup Xylitol or Fructose

2 Organic, free range eggs**(see below for egg free)

Preheat oven to 425 degrees.

1. Beat eggs, honey (or sugar preference) and vanilla in a large bowl. Stir in pumpkin, salt and spices and mix to incorporate. Gradually stir in desired milk. Do not over mix.

2. Pour into gluten free pie shell (see recipe below).

3. Bake in preheated oven for 15 minutes. Turn oven temperature down to 350 degrees and continue to bake for 40 to 45 minutes or until a knife inserted into the center comes out clean.

** Egg free - Omit eggs.. Mix 2 Tablespoons Flaxmeal to 6 Tablespoons very warm water. Let sit for 5 minutes to thicken then use the same as you would eggs. Also add 3 Tablespoons Arrowroot powder when adding the spices.

Gluten free Pie Crust

2        cups   Gluten-Free flour mix (see below)

1/2     tsp      Salt
1        Tb      Coconut Palm Sugar, Xylitol, or Fructose 
3/4     cup    Coconut Oil or non hydrogenated margarine – make sure it is very cold
3 - 5   Tb      Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                   Egg, organic free range (for egg free add 1 tablespoon flaxmeal to 3 tablespoons warm water. Place in freezer for 10 minutes to thicken
2         tsp     Gluten Free Apple Cider or Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
   
   Gluten Free Flour mix:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.
   
   

Gluten Free Holiday Tip #1

Be careful when purchasing turkeys.. 
Not all turkeys are gluten free!! (Many turkeys are soaked in a solution that has gluten in it)

1.  Purchase only FRESH TURKEYS from one of these companies!

1. Foster Farms FRESH Turkey  http://www.fosterfarms.com/faq/quality.asp
2. Butterball FRESH Turkey http://www.butterball.com/search/d9cb55ee2db277fd04ddd41a13781536/
3. Honeysuckle White FRESH Whole Turkey http://www.honeysucklewhite.com/FaqNutrition.aspx#nutrition1
4. Norbest http://www.norbest.com/consumer-corner/how-to-tips/other-faqs/
5. Shelton's http://www.sheltons.com/cgi-bin/sheltons/gluten_free.html?id=KLiyV5Rs

 

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.  Also, avoid the glazed packets that come with the ham. It is full of gluten.

A quote 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
  

  • 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
• Costco - Kirkland Spiral Glazed Ham

 The hams should say gluten free on the packaging. 

3. 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)

1. Wilderness pie fillings
2. CoolWhip 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- Single flavors like chocolate, vanilla. Avoid ones like Oreo cookies n' cream
7. Oceanspray jellied &  berry cranberry sauce

Gluten Free Snickers Pie Revisited - Now Lighter and Healthier

Gluten Free Zucchini Bread

 Recipe adapted from Lesley's recipe at:

 http://www.facebook.com/pages/NutritionOregon/199014873442400?ref=ts&fref=ts

3/4 cup    Coconut Palm Sugar, Xylitol, or Fructose
2/3 cup    Oil - I used half Organic Coconut Oil & half Olive Oil
1 Tb        Gluten Free Vanilla -McCormick is gluten free
2              Eggs
1 1/2 cup Gluten Free Flour Mix - see recipe below
1 tsp         Baking Powder
1/2 tsp      Baking Soda
1/2 tsp      Xanthan Gum
2    tsp      Cinnamon - McCormick single spices are gluten free
3/4 tsp       Nutmeg
1/4 tsp       Ginger
1/8 tsp       Cloves
2   cups      Zucchini - grated and patted dry using paper towels to remove the extra moisture
3/4 scoop  Now Sports Whey Protein Powder or Usana French Vanilla Nutrimeal (optional)

Gluten Free Mix: 
Mix together: 1 cup Millet Flour, 1/2 cup Sweet White Sorghum Flour, 1/2 Cup Brown Rice Flour, 1/2 cup Flaxmeal, 1/2 cup Tapioca Starch, & 1 Tb Xanthan Gum
 I like to put it in a glass jar, place the lid on and shake it until it is mixed thoroughly. Mix makes 3 cups.

Directions:
Preheat oven 350 degrees
In a large bowl mix together eggs, oil, sugar, and vanilla until creamy. Add dry ingredients except zucchini and mix only until moist. Add zucchini and mix gently to incorporate.  Pour into a greased bread pan and bake for 45 to 50 minutes.