Baked Chicken in Barbecue Sauce
Best Ever Buns
Carrot and Turnip Casserole
Crab Dip
Gluten Free Pie Crust
Key Lime Pie
Mint Patties
Paella
Pumpkin Cheese Cake
Rolled Sugar Cookies
Romanoff Potatoes
Salmon Dip
Spaghetti Squash Primavera
Broccoli Salad
Festive Fruit Crumble
Florentines
Gallo Pinto
Thin Pizza Crust
Hot Cross Buns
Mandarin Orange Cake
Quesadilla
Aussie Rice Salad
Chicken Cacciatore
Pflaumkuchen
Yorkshire Pudding
Flan Aux Poivres
Gluten Free Crumpets
Pecan Bites
Pineapple Dream Squares
Summer Bean Salad
World's Best Hamburger
CHRISTMAS RECIPES
Baked Chicken in BBQ Sauce
Brown 15 chicken drumsticks in a medium oven (350 degrees) for 40 minutes.
Sauce:
2 -14 ounce cans tomato sauce
3 cups water
6 sachets beef bouillon GF
1 cup vinegar
1 cup brown sugar
1 tbsp chilli powder
1 oz Worcestershire sauce GF
Simmer all ingredients in a pot for 25 minutes. Place the drumsticks in a baking dish and cover with the sauce. Bake in a 350 degree oven for 45 minutes.
Serve with rice.
This recipe freezes well.
Best Ever Buns
......thanks to Cheryl BrownMASTER MIX
3 cups sweet rice flour (also known as glutenous rice flour)
4 cups brown rice flour
2 + 2/3 cups skim milk powder
2 tablespoons salt
8 cups white rice flour
1 + ¼ cups sugar
7 tablespoons xantham gum
Combine and mix well
(Master Mix is enough for approx. 10 dozen buns. Easy to cut in half; or mix full quantity and store for future use). Store in a cool, dry place.
MAKING BUNS (2 dozen)
* Measure 4 cups of Master Mix into a large bowl
* Add 2 tablespoons of fast-rise yeast
* Combine (in medium bowl) 4 eggs, ½ cup oil,
3 cups hot water. Beat well and add to dry
ingredients
* Beat mixture for 2 minutes
* Preheat oven to 150°F. for 5 minutes. Turn off.
* Let dough rise in oven with light on for 20 minutes
* Spray muffin tins lightly with PAM
* Beat dough again for 3 minutes
* Heat oven to 200°F.. Turn off
* Place 2 heaping tablespoons of mixture into each tin
* Place muffin tins in oven; let mixture rise 20 minutes
* Heat oven to 350°F. Bake buns for 17 minutes
Crab Dip
1 pkg cream cheese (250 gr)
1/3 cup mayonnaise
2 tbsp ketchup
2 chopped green onions
1 tin crab meat, drained
¼ tsp Tabasco sauce GF
Mix all ingredients together. Serve chilled with crackers, chips or veggies.
Gluten Free Macadamia Pie Crust
Ingredients:
6 ounces macadamia nuts
2 eggs
1 1/2 cups soy flour
Directions:
Preheat the oven to 350F
Blend the macadamia nuts in a food processor until they reach the consistency of a nut butter.
Turn out into a bowl and blend in the eggs and soy flour.
Place the dough between two pieces of waxed paper, and roll out into a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
Bake for 5 minutes in a preheated 350F oven, or until light golden brown.
Use in any recipe calling for a pre-baked pie crust.
Key Lime Pie
1 packet unflavoured gelatine powder
¼ cup cold water
4 egg yolks
½ cup granulated sugar
½ cup lime juice
½ tsp salt
2 teaspoons grated lime peel
4 egg whites
½ cup granulated sugar
1 cup whipping cream
1 pre-baked 9 inch gluten-free pie shell
Put the cold water in a sauce pan and sprinkle the gelatine over it. Let stand 5 minutes.
Add the egg yolks. Beat well. Add first amount of sugar, lime juice, salt, and lime peel. Beat to mix. Heat and stir until boiling. Remove from heat. Chill until the mixture will leave a mound when spooned.
Beat egg whites into soft peaks. Add second amount of sugar gradually while continuing to beat until stiff peaks form. Fold gelatine mixture into the egg whites.
Beat cream until stiff. Fold into the filling.
Turn into the pre-baked, gluten free pie shell. Chill well. Garnish with additional whipped cream.
Mint Patties
Ingredients:
1/3 cup corn syrup
1lb GF icing sugar
1/4 cup butter
1tsp peppermint extract
1/2 tsp salt
green & red food colouring
Method:
Mix wet ingredients well.
Add icing sugar and salt.
Mix well and divide into 2 halves.
Colour 1 half with 1 drop red food colouring, the other with 1 drop green food colouring. Shape into small balls and place on wax paper.
Press down with fork.
Leave to dry for several hours. Makes 72 patties.
Submitted by Betty Salewicz
Paella
2 cups cooked long grain rice
8 chicken drumsticks, oven-browned
½ pound cooked ham, cubed
½ pound cooked shrimp
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 small green pepper, cut in strips
1 14 ounce can whole tomatoes
1 cup cooked green peas
salt to taste
½ teaspoon powdered saffron
1 lemon cut in wedges
In a large frying pan, sauté the onion and garlic in the oil until tender. Add the cooked rice, ham, shrimp, peas, tomatoes, salt and saffron, stirring gently until hot. Transfer to a paella pan. Distribute the chicken pieces into the rice mixture.
Bake for 30 minutes at 350F. Garnish with the lemon wedges and pepper strips and bake another 10 minutes.
Pumpkin Cheese Cake
Crust
½ cup crushed cornflakes GF
¼ cup crushed crispy cookies GF
½ cup ground almonds
¼ cup brown sugar
¼ cup melted butter
¼ tsp cinnamon
Combine all ingredients. Press into a cheese cake spring form pan. Bake in a 350 degree oven for 8-10 minutes. Allow to cool.
Filling
3 – 250 gr packages of cream cheese
1 – 14 oz. can of pumpkin
½ cup brown sugar
½ cup granulated sugar
3 eggs
pinch of salt
½ tsp pumpkin pie spice (cinnamon, ginger, nutmeg)
Beat the cheese and sugar. Beat in the eggs and spices. Beat in the pumpkin. Pour into the crust and bake for 1 hour in a 350 oven.
Serve with whipped cream.
Rolled Sugar Cookies
(makes about 20)1 ½ C. white rice flour
½ C. butter/ marg
½ tsp. cream of tartar
½ C. sugar
½ tsp . baking soda
1 egg (cold)
1 ½ tsp xantham gum
1/8 tsp. salt
½ tsp. vanilla, lemon or almond flavoring
Icing
¼ C. butter
1 ½ C. icing sugar
1 tsp. vanilla
1 tblsp evaporated milk
food color optional
Combine flour, cream of tartar, soda, xantham gum & salt
Mix well. Cut in butter or marg until resembles pea- sized crumbs.
In small bowl, beat sugar, egg and vanilla. Add to dry ingredients.
Mix until dough pulls away from side of bowl. Form flat ball.
Refrigerate 1 hour. Roll out to 1/4 inch thick using freezer paper (not waxed paper ) and icing sugar or rice flour to dust.
Bake @ 350° for 12 minutes. Cool on rack before icing.
To make the icing:
Mix, adding extra milk or sugar to correct consistency
Icing will firm on cookies if refrigerated.
Submitted by Cheryl Carson
Romanoff Potatoes
6 medium potatoes (red skinned) cooked and shredded
8 oz. sour cream
½ cup grated cheddar cheese
3 chopped green onions
salt and pepper to taste
½ cup grated cheddar cheese
Combine first five ingredients. Place in a buttered casserole. Top with remaining grated cheese. Refrigerate overnight to allow flavours to blend. Cook in a 350 degree oven for 45 minutes before serving.
Salmon Dip
1 – 250 gram package of spreadable cream cheese
2 tins salmon drained
3 chopped green onions
1 tsp Worcestershire sauce GF
pepper to taste
Mix all ingredients together. Serve chilled with crackers or chips.
Spaghetti Squash Primavera
1 small spaghetti squash
Place in a pan with 1” water and bake whole at 375F for 1 hour or until the flesh is tender when poked. Remove from oven and let stand for 15 minutes.
To make the sauce:
1 cup butter
2 medium onions, diced
½ pound mushrooms, sliced
1 small clove of garlic, minced
1 ½ cups of broccoli flowerets
1 cup small peas
1 medium zucchini, sliced
1 ½ cups whipping cream
½ cup chicken stock
1 tablespoon dried basil leaves
1 sweet red pepper, sliced
6 green onions, chopped
12 slices cooked bacon
1 ½ cups freshly grated Parmesan cheese
12 cherry tomatoes, halved
In a large frying pan, sauté the onions, mushrooms and garlic in the butter until the onion is soft. Add the broccoli, peas, zucchini and carrots and sauté lightly.
Add the cream, stock and basil. Add salt and pepper to taste. Boil briskly until the sauce is slightly thickened. Add the green onions, bacon, cherry tomatoes, and cheese. Heat thoroughly and serve immediately.
To assemble:
Cut the hot squash in half lengthwise. Remove the seeds. Remove strands of squash with a fork and place in a hot shallow casserole. Top with the hot sauce. Sprinkle with additional Parmesan cheese.
FESTIVE FRUIT CRUMBLE
FILLING
5 or 6 apples, peeled, cored, sliced
1 can sliced peaches, drained
(can also use a combination of peaches/blueberries/cherries, whatever is in season)
1 tsp cinnamon
1 tsp nutmeg
TOPPING
1/2 cup brown sugar
2 tblsp. rice flour
¼ cup finely chopped walnuts
¼ cup gluten free breadcrumbs
1 (additional) tsp. cinnamon
1/2 cup butter/margarine
Preheat oven to 350 °F
Grease an 8 by 8 in. square pan
Fold filling ingredients together in a medium bowl and place in baking pan
Combine brown sugar, rice flour, walnuts, breadcrumbs & cinnamon
Cut in butter/margerine until mixture is crumbly
Spoon the topping over filling and bake for about 30 minutes.
Serve warm or at room temperature
(adapted from: “Cranberry Crisp” recipe in: More From the Gluten-Free Gourmet- Bette Hagaman)
Broccoli Salad recipe
5 cups broccoli florets
1/2 cup diced red onion
1/2 cup grated medium cheddar cheese
3/4 cup of red grapes (halved)
6 slices of bacon, cooked and crumbled
Combine broccoli, red onion, cheese, grapes and cooked bacon in a large bowl.
Dressing:
Mix together the following and pour over the salad just before serving.
2 Tbsp. granulated sugar
2 Tbsp. white vinegar
6 Tbsp. salad dressing (I used Miracle Whip)
Debbie Coakwell
Florentines - Fiorentine (Florentine Cookies)
¼ cup walnuts
¼ cup almonds
1 Tb raisins
1 Tb candied citrus peel (orange & lemon)
2 oz butter
¼ cup sugar
½ oz candied cherries (about 5)
½ oz crystallized ginger
1 Tb cream
4 oz semi-sweet baking chocolate
- Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
- Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
- Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
- Remove from heat and mix well with cream and fruit-nut mixture.
- Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
- Bake at 300F for 10 minutes or until golden brown.
- Let cool on cookie sheet for 1 minute before carefully removing with spatula.
- Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
Makes approx 20 cookies
From: Recipezaar
http://www.recipezaar.com Recipe No. 46593
Gallo Pinto
(Beans and Rice)
1 can (455 ml) black beans
8-10 sprigs cilantro (coriander leaf) fresh or frozen - not dried!
1 small or medium onion
½ small red or yellow pepper
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ tsp (2.5 ml) salt
3 Tbsp (15 ml) vegetable oil
Chop cilantro, onion, and sweet pepper finely.
Add 1 Tbsp oil to a large pan and sauté the dry rice for 2 minutes.
Add half of the chopped onion, pepper and cilantro and sauté 2 more minutes.
Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).
Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor.
Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in the rest of the vegetable oil for a few minutes.
Sprinkle with a little fresh chopped cilantro just before serving.
Adapted from a recipe on: http://costa-rica-guide.com/Introduction/Recipes.htm
GLUTEN & DAIRY FREE THIN PIZZA CRUST
(Adapted from a recipe from the Australian Women’s Weekly)
INGREDIENTS:
3/4 cup brown rice flour
1/2 cup corn meal (not corn flour; medium grind meal seems to work best)
1/2 cup potato starch (not potato flour)
some crumbled dried basil and other herbs (optional)
1/3 cup olive oil (extra virgin)
2/3 cup warm water
RECIPE:
- Sift dry ingredients into bowl.
- Stir in combined oil and water, mix to a soft dough.
- Turn dough onto a hard surface and knead lightly.
- Roll out or press by hand into pan.
NOTES:
- It seems to work better if you make the dough a half hour or so ahead of time and store it rolled out in the pan in the fridge.
- Cooking the pizza on a hot pizza stone is the key. Pre-cooking the crust for 15 minutes on a hot pizza stone (before adding tomato sauce and toppings) will make it even crispier.
- For an easy transfer to a hot pizza stone, I line a pan with wax paper, roll / press the dough into the pan, flip the pan upside down onto the hot pizza stone, and then pull off the pan and waxed paper. (Don’t burn yourself!)
Submitted by Norman Hall
Hot Cross Buns
Ingredients:
2 cups white rice flour2/3 cup tapioca flour
1/2 potato starch flour
1/3 cup sugar plus 2-teaspoons for yeast
2/3 cup powdered milk
3-1/2 teaspoons xanthan gum
1-1/2 teaspoons salt
2 teaspoons cinnamon
1-1/2 tablespoons rapid rise yeast
1/4 cup olive oil
3 eggs
1 teaspoon vinegar
1 cup yellow raisins
1/2 cup mixed peel (optional)
2 tablespoons melted butter
Directions: Dissolve 2-teaspoons sugar in warm water. Add yeast and let proof. Combine dry ingredients in bowl of mixer. Mix eggs, oil and vinegar and add to dry ingredients. Add proofed yeast and beat on high speed for three minutes. Stir in raisins and mixed peel. Grease two round pie pans. Rice flour hands, cut dough in half, and roll eight buns per pie pan, placing one in the center and seven around. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter. Let rise in a warm place for 35-40 minutes. Bake at 375-degrees for 30 - 35 minutes.
Icing:
1 tablespoon butter
1/2 cup powdered sugar
1 teaspoon water
1/8 teaspoon almond extract
1/8 teaspoon orange extract
Directions:
Cream above adding more sugar to get desired consistency. While still warm, ice a cross on top of each roll.
Recipe makes 16 rolls. These rolls freeze well.
From: Gluten Free Recipe Archive, FitnessandFreebees.com
http://www.fitnessandfreebies.com/celiac/recipelist.html
Mandarin Orange Cake
In small bowl, mix together the following dry ingredients
1 cup gluten free flour mix
1 tsp baking soda
½ tsp salt
In larger bowl, mix together:
2 eggs
1 cup white sugar
1 can mandarin orange sections with juice
Cream sugar and egg using mixer.
Add flour mixture to mandarin orange alternately in small amount mixing by hand; Bake in 8 X 8 greased pan for 45-48 minutes at 350 degrees
Glaze
2 tbsp butter
2 tbsp milk
¾ cup brown sugar
Mix together by hand. When cake is just out of the oven, spread the glaze on top of the cake and put back in oven for another 10 minutes at 350 degrees. Serve warm with whipped cream or serve cold. Great either way!
Submitted by Karen Renaud
Quesadillas
Ingredients:
8 oz cheese, (cheddar, mozzarella, Monterey Jack) - gratedCorn tortillas
You may also want to add: chopped olives, green/red pepper, jalapeno peppers, sliced chicken, GF salsa or guacamole
Method:
Heat a non-stick or lightly greased heavy fry pan on medium heat
Place one tortilla in the pan
Top with about a tablespoon or two of grated cheese (and other filling);
Spread it out leaving about a half-inch around the outside bare
Top with another tortilla and press down with spatula
Heat until bottom tortilla is lightly browned, then turn over to do the other side.
Remove from fry pan using a spatula, place onto cutting board and slice into 6 or 8 wedges.
Aussie Rice Salad
Ingredients:
3 cups cooked rice, chilled
½ cup peas
1 onion, chopped
1 small can corn
1 red pepper, diced
¼ cup GF soy sauce
1 TB mayonnaise
1 TB allspice
1 TB fresh cilantro
1 handful GF bacon bits
Combine rice, vegetables & bacon bits. In a separate bowl/cup, mix soy sauce, mayonnaise, allspice and cilantro. Stir sauce into the rice mixture.
Submitted by Bradley Arthur
Chicken Cacciatore
3lb frying chicken, cut in pieces
Salt & pepper
3 TB butter/margarine
1 TB olive oil
1 medium sized onion, chopped
½ lb fresh mushrooms, chopped
2 TB rice flour
½ cup wine (red or white)
1 cup chicken broth
3 cups diced tomatoes (with juice)
1-2 cloves garlic, minced
2 TB fresh parsley, chopped*
2 TB fresh basil, chopped*
½ tsp fresh oregano*
*can substitute dried variety if fresh herbs are unavailable
Preheat oven to 350F
Season the chicken with salt & pepper. In a large oven proof pan, heat the butter and oil. Brown the chicken in the butter mixture. Remove and set aside.
Add the onion and garlic and 1 TB of each of the herbs to the pan. Sautee until onion is transparent. Add the wine, broth and tomatoes. Simmer for approx 10 mins. Reserve about 2 tablespoons of the liquid and set aside.
Return chicken to the pan and bake for 45-60 minutes, or until the chicken is cooked through. Remove from pan and keep warm on a serving plate.
Gradually add the reserved liquid to the rice flour until it forms a paste. Return this mixture to the pan until it thickens the sauce to your preference. Add the remaining herbs and the mushrooms and heat until the mushrooms are just tender.
Pour sauce over chicken and serve with rice of GF pasta.
Enjoy!Pflaumkuchen
Serves 8-10
If plums aren't around, pile berries onto the almond cream.
24cm GF pastry shell
16 fresh plums (ripe, firm and not too juicy)
60ml (4 tablespoons) sugar
ALMOND CREAM
125g soft butter
160ml (1 ¼ cups) castor sugar
2 eggs, lightly beaten
100g finely crushed, roasted almonds
45ml (3 tablespoons) GF cake flour
1ml (¼ teaspoon) almond essence
Roll out the pastry and line a 24cm tart pan. Cut around the circumference of the plums to the pips. Twist the two halves apart in your palms. Remove and discard the pips. Drain the plums - cut side down - on kitchen paper.
To make the almond cream, cream the butter and castor sugar until light and fluffy. Beat in the egg until well blended. Add the almonds, flour and almond essence and mix in well.
Set the oven at 200ºC. Spread the almond cream into the pastry shell. Arrange the plum halves on top in concentric circles and sprinkle the sugar on top. Bake the tart for 15 minutes on the lowest shelf of the oven (to crisp the pastry), then raise the tart to the middle shelf, reduce the oven temperature to 160ºC and bake for 45 minutes more.
Cool the tart in the tin. Turn out and serve at room temperature with thick cream.
Yorkshire Pudding
115g GF self raising flour (try using CELIMIX Bread mix)
140 ml milk
1 medium egg
4g yeast
1 Tb vegetable oil
Heat oven to 220C or 425F
Place the flour and yeast in a mixing bowl and stir.
Make a well in the centre of the mixture
Drop the egg, vegetable oil and half the milk into the well
Gradually work the flour into the egg and milk mixture until smooth and creamy
Slowly add the rest of the milk mixture and beat
Spray a muffin tin with non-stick cooking spray
Three quarter fill the muffin wells with the mixture
Bake in the top of the oven until the puddings are well-risen and brown (about 20 minutes)
Flan Aux Poivres
Ingredients:
2 large pears, peeled, cored & sliced
¾ cup whipping cream
¾ cup milk
2 eggs
1/3 cup sugar
2 tsp cinnamon
2 Tb butter
Directions:
Place the sliced pears in a saucepan with 2 Tb of the sugar. Cook over low heat until tender.
Pre-heat oven to 3ooF
Grease 4-6 individual oven proof ramekins
Mix remaining sugar with all other ingredients in a separate bowl
Pour mixture into the ramekins and place a couple of pear slices in each
Bake for 1 hour
Serve warm
Crumpets
330g GF self raising flour (try using CELIMIX Bread mix)
4g dry yeast
20-40 ml apple juice concentrate
330 ml tepid water
Metal egg rings (can be created by removing the top and bottom from a tuna fish can)
Stir flour in a large bowl
Dissolve yeast and apple juice in tepid water
Add to dry ingredients
Beat to a smooth consistency
Brush metal egg rings with oil and heat in frying pan at low heat
Three quarters fill the egg rings with the mixture
Cook for 8-10 minutes or until surface holes appear
Cover pan and continue cooking for 2-3 minutes
Remove from pan and allow to cool
Repeat with remaining mixture
Toast and… enjoy!
Pecan Bites
1 egg white
1 cup brown sugar
1 tsp vanilla
2 cups whole or chopped pecans
Beat egg whites until soft peaks form
Add brown sugar and beat until stiff
Mix in vanilla
Fold in nuts
Drop by teaspoonful onto a greased baking sheet.
Bake for 15-20 mins
Pineapple Dream Squares
Base
Cooking spray
1 ½ cups rice flour
¼ cup brown sugar, lightly packed
½ cup butter/margarine, softened
¼ cup milk
Topping
3 eggs
1 cup flaked coconut
¾ cup brown sugar, lightly packed
¼ cup corn syrup
14 oz can crushed pineapple, well drained
2 Tbsp butter/margarine, melted
1 tsp vanilla extract
Preheat oven to 350F (180C)
Base
Spray a 9 inch (23cm) square pan with cooking spray. In a medium bowl, combine flour & brown sugar. Cut in butter/marg and work in until the mixture is crumbly. If it is still too dry, gradually add milk and continue to mix until it looks like breadcrumbs.
Press into pan.
Bake until lightly browned, 12-15 minutes. Cool slightly.
Topping
In the same bowl, whisk eggs until just blended. Stir in remaining ingredients. Spread over base.
Bake until topping is set but still soft in centre, approx 45 minutes.
Cool completely and cut into squares. Keep refrigerated. Makes 16 squares.
Summer Bean Salad
Ingredients:
1 can (15oz) green beans
1 can (15oz) wax beans
1 can (15oz) kidney beans
1 can (15oz) chick peas
1 red onion, chopped
½ cup cilantro (coriander), chopped
¼ cup GF vinegar
¼ cup canola oil
1 Tb lime juice
2-4 Tb white sugar (to taste)
Ground black pepper (to taste)
Cayenne pepper (to taste)
Directions:
Drain and rinse each variety of beans
Combine all ingredients in a large bowl
Marinate in the fridge overnight
Serve at your next picnic!
World's Best Gluten-Free Hamburger
Ingredients:
1 ½ lbs (750g) ground beef
¾ cup (175ml) GF breadcrumbs
½ cup (125ml) GF hamburger relish
½ cup (125ml) chopped onion
1 egg
1 TB (15ml) horseradish (optional)
1 ¾ tsp (6ml) salt
¼ tsp (1ml) garlic powder
¼ tsp (1ml) pepper
Preparation:
Fry onion in 2 Tb oil beforehand. Allow to cool
Combine onion with other ingredients in a bowl. Mix well
Shape into 6 or 8 patties
Refrigerate for 1 hour before barbequeing to help hold shape
Barbeque to desired doneness
Serve on GF buns with GF condiments
Enjoy!