Adventures in Gluten Free/ Wheat Free Living

Baked Fusilli Gluten Free

tdsollog — Fri, 13 Nov 2009 09:47:05 -0800

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Baked Fusilli- by Laura D. McClendon

INGREDIENTS

1 (10-oz.) pkg Gluten free fusilli
1 lb. ground turkey
2 (15-0z.) cans tomato sauce
2 tsp. garlic salt
1 tsp. Stevia or 2 Tsp. sugar
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1 tsp. dried oregano
1 tsp. garlic powder
1 (8-oz.) carton fat free sour cream
1 (8-oz.) carton fat free cottage cheese
2 cups mozzarella cheese

DIRECTIONS

Cook pasta accdording to directions and put in 3-qt. greased casserole. In a large skillet, brown ground turkey. Drain off excess fat. Stir in tomato sauce, garlic salt, Stevia or sugar, pepper, basil, oregano, and garlic powder. Heat to boiling and then turn down and simmer, uncovered, for 15 min. Combine cottage cheese and sour cream and spread over noodles. Then pour sauce on top. Add mozzarella cheese and bake 40 minutes (or until bubbly) at 350 degrees. Let stand 10 minutes before serving. Serves 8. Freezes well.

Ice Cream Sandwiches Gluten Free

tdsollog — Fri, 13 Nov 2009 09:45:16 -0800

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Ice Cream Sandwiches-by Amanda Tevy

INGREDIENTS

1 package of gluten free pantry choc chip cookie & cake mix

1 1/2 8 ounce cream cheese

1 teaspoon of vanilla extract

1/3 cup of 100% maple syrup -read label that it is gluten-free-mostly all 100% syrups are

1/2 cup of peanuts

3 tablespoon of sugar

1 tablespoon of butter

1 jar of chocolate frosting

DIRECTIONS

1. Preheat Oven to 375 degrees
2.Mix Cookie Mix together, and on a sprayed cookie pan make cookie scoop size drops, let them be about 2-3 inches apart from each other.
3. Let them bake for 10-15 mins or until golden brown, let cookies cool on cooling rack.
4. While the cookies are baking in a pan, add peanuts, sugar, and butter and cook until the peanuts become caramelized by the sugar and let cool on a plate.
5. When the cookies are done and are cooling down in a mixing bowl add cream cheese, syrup, extract, and blend together till smooth and creamy. After that fold in caramelized peanuts to mixture.
6. Take a cooled down cookie and place a cookie scoop size of cream cheese mixture on top and cover with another cookie.
7. When all cookies are assembled set them in fridge for 5-10 mins.
8. In a microwave safe bowl add frosting and microwave for 45 seconds or till melted.
9. Take out cookies and dip each one in the chocolate and place on a parchment paper tray.
10. Place in fridge till chocolate has hardened and eat!

Savory Chive & Spice Corn Muffins Gluten Free

tdsollog — Mon, 26 Oct 2009 09:44:54 -0700

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An awrd-winning recipe by Adriane Gless.

INGREDIENTS

2/3 cup Bob’s Red Mill Brown Rice Flour
2/9 cup Bob’s Red Mill Tapioca Flour
1/9 cup Bob’s Red Mill Potato Starch
½ tsp Xanthan Gum
1 cup yellow cornmeal
1 tsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cayenne pepper
¼ tsp chili powder
½ tsp cumin
½ cup chopped fresh chives (for milder muffins, only use ¼ cup of chives)
1 ½ cups light sour cream (for richer muffins, use regular sour cream)
2 large eggs
½ cup Asiago cheese (for cheesier/spicier muffins, use pepper jack cheese)
3 tbsp unsalted butter, melted

DIRECTIONS

*You will also need nonstick vegetable oil spray and 16-18 muffin cups (a.k.a. cupcake wrappers). If making mini-muffins, you will probably need about 30 mini-muffin cups.
Position rack in center of oven and preheat to 425°F. Spray 16-18 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk the first 10 ingredients (starting with Bob’s Red Mill Brown Rice Flour, and ending with cumin) in medium bowl. This can either be done by hand or with an electric mixer. Then stir in the desired amount of chives. In another medium bowl whisk sour cream, eggs, Asiago cheese, and melted butter until most of the lumps are gone. Add sour cream mixture to dry ingredients and stir just until all ingredients are completely combined. Divide batter among prepared muffin cups, using about 1/2 - 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans for at least 5 minutes. Remove from pans and serve.
Makes 16-18 regular-sized muffins.

(Muffins can be made in advance, and will keep for up to 4 days if stored in an air-tight container in the refrigerator. Muffins can also be frozen and reheated at a later date by simply placing them in a 350°F oven for about 8 minutes)

Black Forest Oatmeal Cookies Gluten Free

tdsollog — Mon, 26 Oct 2009 09:41:43 -0700

glutenfree.com

An award winning recipe from Lisa Bell.

INGREDIENTS

1 Cup butter (2 sticks)
1 C. brown sugar
1 C. sugar
2 eggs
1 teasp Nielsen-Massey - Vanilla Extract
1/2 C. applesauce

1/2 C. cocoa
2 & 1/2 cups Cream Hill Estates - Lara’s Whole-Oat Flour
2 cups Gluten-Free Pantry - Beth's All-Purpose Bkg Flour
1 teasp baking powder
1 teasp baking soda
1/2 teasp salt

(1) 3.5oz dark chocolate bar, grated
12 oz chocolate chips
1 C. raw sunflower seeds
1 C. dried mortmorency cherries

DIRECTIONS

Bring butter & eggs to room temperature.
Cream butter and both sugars till fluffy.
Blend in vanilla and eggs one at a time.
Add applesauce and beat until well blended.
Mix well together cocoa, flour, oatmeal, salt, baking powder and soda.
Combine grated chocolate bar with the flour mixture.
Add the flour mixture to the butter and egg mixture.
Blend well.
Add chocolate chips, cherries and sunflower seeds. The batter now becomes very stiff. Roll into balls. Place on cookie sheets 2" apart.

Bake 12 to 14 minutes at 350 degrees. Makes 56 cookies.

Company Macaroni and Cheese Gluten Free

tdsollog — Mon, 26 Oct 2009 09:38:55 -0700

glutenfree.com

An award-winning recipe by by Helen Donaher.

INGREDIENTS

1 12 oz. package of Tinkyada Penne
½ cup (1 stick) butter plus two tablespoons softened butter for greasing dish
8 ounces of New York Mild Cheddar Cheese, cut into small cubes
8 ounce package of finely shredded cheddar cheese
2 tablespoons fresh shredded Parmesan Cheese
6 Tablespoons Shredded cheddar Jack Cheese Mix
5 Tablespoons Beth’s Gluten Free Four
1 teaspoon salt1/4 teaspoon finely ground white pepper
2 ½ - 3 cups milk (I typically use fat free but any milk will do –no need tothink about saving calories with this dish!)
1 large fresh tomato, sliced in thick cuts (optional)

DIRECTIONS

Preheat oven to 400 degrees
Generously grease a two quart casserole dish with softened butter

Put a large pot of water on the stove to boil; add one tablespoon of salt as it comes to a boil.
Add dry pasta gently. Boil for seven minutes stirring frequently (Cook el Dante”).

While the pasta is boiling whisk flour, salt and white pepper in a bowl.
Melt butter in a medium sized saucepan – Careful not to burn!
Whisk in flour mixture.
Slowly add milk and whisk constantly until the sauce becomes a thickened.
If sauce becomes too thick add a bit more milk and whisk. Sauce should be
a nice thick consistency but still able to be stirred and poured easily.

Drain pasta in a colander and quickly return to cooking pot while still hot.
Add cubed cheese and stir to mix with a wooden spoon.
Add most of the milk mixture, reserving a cup or so in the pan.
Stir the pasta and cheese sauce mixture adding 4 Tablespoons of the shredded cheddar jack and shredded parmesan cheese. Mix and pour/spoon into buttered casserole
dish.

Add ¾ cup shredded cheddar and 2 tablespoons shredded cheddar jack and mix into the reserved rue. Heat and stir until cheese is melted.
Pour sauce over the top of the casserole spreading to coveri the top.
Arrange sliced tomatoes on top of the casserole.
Cover with casserole lid.
Place in oven and cook for 30 minutes till bubbly.
Remove lid carefully and continue cooking 10 -15 minutes until browned on edges.
Remove from oven.

Chocolate Apricot & Cardamom Coffee Cake Gluten Free

tdsollog — Mon, 26 Oct 2009 09:35:32 -0700

glutenfree.com

An award winning recipe, by Yaki Tsaig

INGREDIENTS

2 eggs
1 cup granulated sugar
1 tbsp molasses
1/2 cup oil
2 cups Pamela’s baking & pancake mix
1 tsp baking soda
1/2 cup cocoa powder
1 tsp fresh ground cardamom
1/4 tsp kosher salt
1 cup plain whole milk yogurt
2 ripe apricots
2 tbsp milk
1/2 cup coarsely chopped almonds
1/2 cup unsweetened dried apricots, chopped
Powdered sugar for dusting (optional)

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a mixer, whisk eggs and sugar until pale yellow and thick, about 3 minutes.
3. Add oil and molasses to egg mixture, and beat for another minute.
4. In a separate bowl, combine baking mix, baking soda, salt, cocoa powder, and cardamom.
5. Puree apricots and milk in a blender until very smooth and creamy.
6. Combine apricot puree with yogurt.
7. With the mixer running on low, add a third of the yogurt mixture and a third of the flour mixture at a time, alternating, until combined.
8. Fold almonds and dried apricots into the batter.
9. Pour into a greased 9x5 loaf pan, and put in the preheated oven. After 10 minutes, reduce temperature to 325. Bake until a toothpick inserted in center comes out clean, about 45-50 minutes total.
10. Leave cake to cool in pan for about 10 minutes before transferring to a cooling rack.
11. Dust with powdered sugar and serve with good coffee, or with fresh apricot wedges and a dollop of yogurt.

Rice Pasta and Cheese Lasagna Gluten Free

tdsollog — Thu, 22 Oct 2009 06:16:21 -0700

glutenfree.com

An award-winning recipe by Betty J. Way

INGREDIENTS

2 Boxes Annie’s Rice – Pasta and Cheddar

Fix rice pasta according to box instruction. Save packets of cheese

Brown 1 ½ pounds of hamburger

Shredded low-moisture, part skim mozzarella cheese

1 jar spaghetti sauce

DIRECTIONS

In microwave bowl put several slices of American cheese and add milk. Melt this and then stir in the saved packets of cheese. Stir this until smooth and then add to cooked rice pasta.

Spray 9 ½ x 13 ½ baking dish with no stick spray.

Put in layers in dish, starting with rice pasta, hamburger,spaghetti sauce, shredded cheese. Space it out so you get
two layers of each. Sprinkle top with parmesan.

Bake at 350 degrees for 20 minutes or until heated through.

Carrot cookies Gluten Free

tdsollog — Thu, 22 Oct 2009 06:10:57 -0700

glutenfree.com

An award-winning recipe by Donna Denton

INGREDIENTS

1 Cup shortening
3/4 Cup sugar
1 egg
1 cup cooked mashed carrots
2 Cups Beth's All Purpose Flour
1/8 teaspoon salt
1 teaspoon baking powder

Icing:
I cup powdered sugar
1 teaspoon butter
Juice and graited rind of half an orange.

DIRECTIONS

Cream shortening and sugar. Add eggs and beat, blend in carrots. Add dry ingredients to mixture and mix well. Drop from teaspoon onto greased baking sheet or use parchment papper. Bake at 350 F. for 15 min Icing- Combine powdered sugar, butter, orange juice, and rind to make icing. Frost while still warm. 36 cookies.

These cookies tastes better after they sit several hour and better yet, the next day. Freezes very well.

Raspberry Cream Cheese Coffee Cake Gluten Free

tdsollog — Thu, 22 Oct 2009 05:56:00 -0700

glutenfree.com

An award-winning recipe, by Loudean Elliott

INGREDIENTS

COFFEE CAKE:
3 ounces cream cheese
3 tablespoons butter (cold)
2 cups Gluten-Free Pantry Muffin and Scone Mix
1/3 cup milk
2/3 cup raspberry jam or preserves
Slivered Almonds (optional)

GLAZE:
1 cup powdered sugar
2 tablespoons milk
2 tsp. butter
¼ tsp. gluten free vanilla flavoring

DIRECTIONS

Place Muffin and Scone Mix into mixing bowl of electric mixer. Cut cream cheese and butter into small pieces and add to bowl. Mix several minutes on very low speed until mixture resembles coarse crumbs. (May also be mixed by hand if you prefer.) Mix in milk until dough begins to hold together. Turn onto wax paper, form into a ball and pat down. Chill for about 30 minutes in refrigerator.

Roll dough between two large pieces of waxed paper into a rectangle (about 10” X 13”). Pull off top paper and flip dough over onto a lightly greased baking sheet. Remove other sheet of paper; spread jam down center of dough into a strip about three inches wide. With a table knife, slit sides of rectangle forming strips one inch wide by about three inches deep. Fold strips over filling, overlapping slightly at the center. Dough will be sticky so use a table knife to help lift each strip of dough off the cookie sheet. Bake at 425 degrees for 12 – 15 minutes. Let cool for 10 minutes. Combine glaze ingredients until creamy; drizzle over cake. Sprinkle almonds on top.

Note: For a dairy free coffee cake use non-dairy cream cheese (such as Tofutti), margarine in place of butter and non-dairy creamer or soy milk for the cake and for the glaze.

Hint: The dough may be rolled between parchment paper and wax paper and then easily slid onto the cookie sheet for the final steps and baking.

Better Than Pumpkin Pie Bars Gluten Free

tdsollog — Wed, 14 Oct 2009 09:20:40 -0700

glutenfree.com

An award-winning recipe, by Pam Larkin:
"I started making these when my husband was diagnosed with celiac about 7 years ago because I had no idea how to make a gluten free pie crust. However, they were such a hit at Thanksgiving that now I make 2 pans because no one wants pumpkin pie anymore - they only ask for these! Once you've had them you will never go back to pumpkin pie again and you would definitely never guess they are gluten free."

INGREDIENTS

1 pkg Gluten Free Pantry Old Fashioned Cake & Cookie Mix
1/2 cup butter, melted
3 eggs
1 15-oz can of pumpkin
1 5-oz can of evaporated milk (not fat free)
1/2 cup packed DARK brown sugar
2 1/2 tsp pumpkin pie spice
2 Tbsp sugar
2 Tbsp soft butter
1 tsp pumpkin pie spice

DIRECTIONS

Preheat oven to 350.

Mix cake mix, melted butter and 1 egg, beating until combined and crumbly. Remove 1 cup of mix for later use.

Spread the rest of the cake mixture in the bottom of an ungreased 13x9 glass baking dish. Press mixture out to form an even crust.

In mixing bowl combine remaining 2 eggs, pumpkin, evaporated milk, brown sugar and 2 1/2 tsp pumpkin pie spice. Beat until smooth. Poor over crust and spread to even out.

Combine the remaining 1 cup of cake mixture with 2 Tbsp sugar, 2 Tbsp soft butter and 1 tsp pumpkin pie spice. Mix with fork, or just use your hand. No need to mess up another mixing paddle. Dot this mixture evenly over the pumpkin batter. Do not press into the batter, just dot it on top.

Bake at 350 for about 45 minutes or until slightly golden on top and set.

Cool in pan, on wire rack. Cut into squares and enjoy with your favorite cup of coffee. Once completely cooled (if there are any left) cover with saran wrap and store in fridge.