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".