Ingredients:
1-1/4 cups GF chicken broth
2 Tb paprika or 2 tsp smoked sweet paprika
1 tsp GF worcestershire sauce
1 clove garlic, minced
1 small onion, chopped
1 pork tenderloin
2 plum tomatoes, chopped
1 green pepper, chopped
1 green onion, sliced
1/2 cup low fat sour cream
2 Tb cornstarch

Preparation:
In a large, wide frying pan or saucepan, heat chicken broth, worcestershire sauce & garlic over medium high heat. Stir in onion & pork. Cover and reduce heat to medium low. Simmer for 10 mins, stirring often. Add tomatoes, green pepper & green onion. Cover & simmer until pepper is tender (3-5 mins).

Combine sour cream & corn starch. Stir into paprikash. Stir constantly over medium high heat until thickened (2-3 mins). Serve over rice or GF pasta.

Recipe is from Chatelaine (modified)

Buns:
2/3 cup sorghum flour
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
2 tsp xanthum gum
2 tsp instant yeast
1 1/4 tsp salt
1 tsp cinnamon
1/4 cup water
3/4 cup mashed banana
1/4 cup liquid honey
1 tsp cider vinegar
1/4 cup butter, softened
2 eggs

Pan Glaze:
1/3 cup melted butter
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 cup pecan halves
1/2 cup raisins

Preparation:
In a large bowl, combine sorghum flour, rice flour, potato starch, xantham gum, yeast, salt and cinnamon. Mex well & set aside.

In a large mixing bowl or food processor, beat water, banana, honey, vinegar, butter & eggs until well blended. With mixer on lowest speed, slowly add the dry ingredients until combined. Scrape bottom & sides of bowl then beat at medium speed for 4 minutes.

In an 8 inch square baking pan (ungreased), combine melted butter, brown sugar & corn syrup. Sprinkle with pecans & raisins. Drop 9 heaping tablespoons of the soft dough on top of the sugar mixture. Do not smooth tops. Let rise in a warm, draft-free area for 40-50 mins or until the dough has almost doubled in volume. Bake at 375F for 30-40 mins or until buns sound hollow when tapped on top. Immediately invert pan over a serving platter. Allow to stand for 1-2 mins before removing pan. Serve warm.

Recipe is from a cookbook by Donna Washburn & Heather Butt

Base:
1/4 cup rice flour
3/4 cup potato starch
3 Tb tapioca starch
1/4 cup packed brown sugar
1 tsp guar gum
pinch of salt
1/2 cup cold butter, cubed
1 egg

Topping:
3/4 cup packed brown sugar
1 Tb sorghum flour or potato starch
1/4 tsp baking powder
2 Tb butter, softened
2 eggs, beaten
1 tsp vanilla
1 cup dried cranberries
1 cup raisins
1/2 cup chopped walnuts
1 oz white chocolate, melted (optional)

Base Preparation:
In a food processor fitted with a metal blade, pulse the dry ingredients for the base.

Add butter & pulse until mixture resembles small peas. With machine running, add egg through feed tube & process until dough just forms a ball. With a moistened spatula, spread evenly in the bottom of a lightly greased, 9 inch square pan. Bake at 350F for 12-15 mins, or until partially set.

Topping Preparation:
In a small bowl, combine the brown sugar, sorghum flour/potato starch & baking powder. Set aside. In a medium bowl, using an electric mixer (or the food processor), cream butter, eggs & vanilla. Slowly beat in the dry ingredients until blended. fold in cranberries, raisins & walnuts.

Pour topping over the hot base. Bake at 350F for 20-25 mins, or until centre is almost firm. Let cool completely in the pan on a cooling rack. Drizzle with melted white chocolate and cut into squares.

No food processor? Use a pastry blender or two knives to prepare the base.

This recipe is from a cook book by Donna Washburn & Heather Butt

Ingredients:
Filling:

2 cups (475 mL) pitted dates

3⁄4 cup (180 mL) water

1⁄4 cup (60 mL) orange zest

2 tbsp (30 mL) orange juice

Crumb Layer:

1 cup (250 mL) rice flour

1 cup (250 mL) rolled oats (large) [Use Cream Hill Estates brand for g-f]

1 tsp (5 mL) baking soda

1⁄4 cup (60 mL) brown sugar

1⁄2 tsp (2.5 mL) salt

1⁄2 cup (125 mL) butter [for dairy-free, substitute vegetable shortening]

1 tsp (5 mL) vanilla extract

Method:
Pre-heat oven to 350°F.
Combine dates and water in a medium saucepan. Cover and cook on medium 6-8 minutes, stirring occasionally, until a paste forms. Remove from heat and stir in orange zest and juice. Set aside.
For crumb layer: combine flour, oats, baking soda and salt in mixing bowl. Melt butter (or shortening) and brown sugar in a small saucepan on low heat. Pour into flour mixture and add vanilla. Stir to combine.
Lightly grease an 8-inch square baking pan. Place two-thirds of crumb mixture into pan and press in lightly. Add date filling and top with remaining crumb mix.
Bake 20–25 minutes until golden brown. Remove and cool. Cut into 12 squares.

Serve or store in an airtight container for up to 10 days. Free of: All top allergens, except sulphites in dates.

From Allergic Living, Winter 2008

Ingredients:
16 squares (2 2/3 pkgs) 70% Cacao dark chocolate, divided
1/4 cup whipping cream
1 Tb butter
1/4 cup finely chopped walnuts

Chop 8 chocolate squares. Place in microwaveable bowl. Add cream and butter. Microwave on MEDIUM for 1.5 mins. Stir until well-blended. Cover. Refrigerate for 1 hour or until firm.

Shape into 24 balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles. Return to tray. Sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers.

Special Extra: Use sprinkles or crushed peppermint candies instead of nuts. Or, coate truffles in icing sugar or cocoa instead of dipping in chocolate.

(Canadian Living, December 2008)

Ingredients:
2 Tb olive oil
1 medium sized yellow onion, chopped
2 cloves garlic, minced
2 cups quinoa, well rinsed
1/2 cup white wine
3 cups + 1/2 cup warm GF veggie or chicken stock (low sodium)
4 loose cups arugula, stemmed & rinsed
2 small carrots, well scrubbed and finely shredded
1 cup thinly sliced fresh shitake mushrooms
1/2 cup grated parmesan cheese
Kosher salt & freshly ground black pepper to taste

Preparation:
Heat the olive oil over medium heat in a large saucepan. Add the onion & saute until soft and transluscent (approx 4 mins). Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Be sure not to scorch the garlic. Add the white wine & a pinch of salt and stir until most of the liquid has been absorbed.

Add 3 cups of warm stock to teh pan and bring to a boil. Reduce heat to low & simmer until the quinoa is tender to the bite but still slightly hard in the centre (approx 12 minutes). Stir in the arugula, carrot & mushrooms. Add a bit more stock if the mixture starts to become gummy. Continue simmering until the quinoa becomes transluscent and the spiral-like germ or tail  has separated from the seed; another 2 minutes or so.

Turn off burner & stir in the parmesan cheese. Season with salt and freshly ground pepper. Serve immediately. Serves 6 as a main course.

(Demonstrated at the Calgary 2008 Regional Conference by Steven Curson, Atco Blue Flame Kitchen)

Place ¾ C minced onion in alarge pie plate or quiche dish. Microwave on high 4-6 minutes.

Microwave 10 slices (1/2 lb.) bacon for 7-8 minutes. Chop. Spread over cooked onions.

Spread 1 C grated Swiss cheese over above ingredients.

Place 4 eggs, ¾ tsp salt, 1/8 tsp cayenne in a large bowl. Beat well.

Pour 1 large can evaporated milk into a 4 C measuring cup. Microwave 3-3 ½ minutes or until almost boiling. Gradually add to egg mixture stirring constantly.Pour over ingredients in pie pan.

Microwave uncovered. Stir after 2 minutes, 4 minutes and 6 minutes drawing cooked portions from edge to center. Smooth with a spoon. Cook 3 more minutes. Let stand for 10 minutes.

(From Pat Psoov - Winnipeg)

Ingredients:
100g (4oz) quinoa
1 large onion, chopped
40g (1.5oz) margarine
350g (12oz) celery, finely chopped
1 dessert apple, roughly chopped
100g (4 oz) chopped walnuts
salt and fresh ground black pepper

Method:
Pre-rinse quinoa to remove any bitter taste.
Place in a pan and cover with water. Bring to the boil and cook for about 15 mins or until the grain is soft. Drain.
Meanwhile, fry the onions in the margarine until soft. Add the celery and walnuts and continue cooking for 5 mins.
Mix all ingredients together in a bowl. Season well and use to stuff the neck cavity of the turkey.
VARIATION: I sometimes add a handful of sultanas to this recipe.

From: The Gluten-Free Chef: (www.the-gluten-free-chef.com)

Shortbread ingredients:
150g butter
75g icing sugar
225g rice flour

Caramel:
100g margarine
100g brown sugar
1 tin condensed milk

Topping:
300g milk chocolate

Preparation:
Pre-heat oven  to 180C.
Beat butter and sugar together until pale and creamy. Sift in flour and combine until mixture reaches a consistency like breadcrumbs. Press into base of a greased tin (a square tin works well). Prick lightly with a fork.
Bake for 25-30 minutes, until pale biscuit colour and leave to cool in the tin.

Put all the caramel ingredients into a non-stick saucepan and heat gently until sugar has dissolved. Bring to the boil and simmer until mixture has thickened slightly (approx. 5 mins). Pour over the shortbread. Smooth with a spatula and put in the fridge to set.

Once set, melt the chocolate and pour over the shortbread and caramel. Smooth with a spatula.

When the chocolate begins to set, mark the squares with a knife. Cut when completely set. Depending on size, makes 16 or 25 squares.

Very moreish. Will keep in the fridge for up to 3 days (or so I’ve heard!).

Submitted by: Deborah Nash-Simpson (recipe from Coeliac UK)

Ingredients:
1 can (19 oz/540 ml) chickpeas, drained & rinsed
1 Tb olive oil
1/2 tsp salk
1/2 tsp chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper

Preparation:
Pre-heat oven to 325F. In a bowl, stir seasonings into oil. Pour in chickpeas and stir until coated with spices. Line a baking sheet with foil. Spread chickpeas onto foil. Bake for 2 hours or until golden-brown and crisp.

Can be stored in an airtight container for up to 1 week. You can use other seasonings if you prefer, depending on your taste. Using curry powder instead of chili is great too.

Makes 2 cups of healthy holiday nibbles. Well worth making double the quantity!

(From Apple magazine a few winters ago)