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| Frozen Chocolate-Covered Banana Pops |
Frozen Chocolate-Covered Banana Pops
2 Ripe Bananas (cut each banana into four fairly equal sections)
8 Sturdy Toothpicks (be sure they don’t have splinters)
¾ Cup Semi-Sweet Chocolate Chips (Hershey’s is gluten-free)
¼ Cup Premier White Chocolate Chips (again, Hershey’s is
gluten-free)
Insert one toothpick into each section of banana and place on a
plate.
In a small, flat, micro-wave safe baking dish, melt both kinds of
chocolate chips in the microwave for 30 seconds. Remove dish from microwave and stir
well. (If all chocolate chips are not
melted, return to microwave and heat for 15 seconds more.)
Gently pick up each section of banana by the toothpick and spoon
melted chocolate over entire banana section.
Place on a freezer-safe dish.
Repeat with remaining banana sections.
Yield: 8 servings
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Gluten-Free Cranberry Oatmeal White Chocolate Chip Cookies (Soft Cookies)
3/4 cup shortening (I use butter flavored Crisco Baking Sticks)
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| Gluten-Free Cranberry Oatmeal White Chocolate Chip Cookies |
1 large egg
1/3 cup skim milk, plus 2 tablespoons
2 teaspoons vanilla extract
1 cup gluten-free flour mix (I use 1 part sweet white sorghum flour,
1 part rice flour, and 1 part millet flour)
2 teaspoons milled flax (optional, but full of anti-oxidants, Omega-3's,
and other inflammation fighting compounds)
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups gluten-free quick cooking oats
1 cup dried cranberries
1 cup white chocolate chips (Hershey's brand is gluten-free)
Heat oven to 350 degrees. Cover two cookie sheets or jelly roll pans with
parchment paper.
In a large bowl, beat shortening, brown sugar, egg, milk and vanilla until
blended well.
In a smaller bowl, combine flour, flax, xanthan gum, baking soda, salt,
cinnamon, oats, cranberries, and white chocolate chips. Stir with a spoon
to mix ingredients.
With your mixer on low speed, add dry ingredients slowly into wet
ingredients until fully combined.
Using an ice cream scoop, drop 3/4 scoopfuls of batter onto
parchment-covered cookie sheets.
Bake 12 - 14 minutes or until cookies are lightly browned. Cool on baking
sheet for 2 minutes then remove to wire racks to finish cooling.
Yield: 36 cookies
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Gluten-Free Cinnamon Raisin Bagels
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| Gluten-Free Cinnamon Raisin Bagels |
2/3 cup milk, plus 3 tablespoons
2 tablespoons yeast
3/4 cup sugar
2 eggs
1/2 teaspoon cider vinegar
2 3/4 cups gluten-free flour mix (I use 1 part white rice flour,
1 part millet flour, 1 part sweet sorghum flour)
1 tablespoon flax meal
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt
1 cup raisins, soaked and drained
1 tablespoon melted butter
In a small saucepot, combine all of the milk, yeast and sugar. Heat to 110 - 120 degrees.
Stir well to dissolve yeast, then let mixture cool until warm to the touch.
Mix in egg and cider vinegar.
Add 2 cups of flour and remaining ingredients, including raisins. Mix well. (Dough will be sticky.)
Using your hands, knead in enough of remaining flour into dough to make it pliable, until it appears more like traditional dough.
Divide dough into 12 disks, press a hole in the middle of each disk and shape into bagels (be sure to make a big hole as these will rise somewhat and the hole will shrink). Place on a baking sheet.
Let rise in 170 degree oven for 45 minutes.
Put a large pot of water on to boil. Preheat oven to 375 degrees.
Using a batter turner, gently place bagels into boiling water. Boil bagels two or three at a time for 1 minute, then flip the bagel, using the batter turner and a pair of tongs, and boil for 1 minute on other side of bagel. Place boiled bagel on parchment-covered baking sheet. Repeat with remaining bagels. Brush tops of bagels with melted butter.
Bake 15 - 18 minutes or until golden brown.
Yield: 12 Bagels
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Gluten-Free Peanut Butter Chocolate Chip Cookies (Good, Good!)
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| Gluten-Free Peanut Butter Chocolate Chip Cookies |
2 cups gluten-free peanut butter (I use JIF, from Costco)
2 cups sugar
2 large eggs
2 cups gluten-free semi-sweet chocolate chips (I use Nestle')
Preheat oven to 375 degrees.
In a medium-sized bowl, add all ingredients and stir until combined.
Using an ice-cream scoop, scoop and drop cookie dough onto parchment
covered cookie sheets.
Bake for 12 minutes or until cookies start to brown on the bottom and slightly brown on tops.
Yield: 24 big cookies
Gluten-Free Double Chocolate Cookies
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| Gluten-Free Double Chocolate Cookies |
2 cups gluten-free flour*
1/4 cup cocoa powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons vanilla
2 each eggs
1 1/2 cups chocolate chips
Preheat oven to 325 degrees.
In a medium bowl, add gluten-free flour, cocoa powder, xanthan gum, baking
soda, baking powder and salt.
In a large bowl, cream together butter and sugars. Then add vanilla and
eggs and blend thoroughly.
Add dry ingredients, a little at a time, to wet ingredients and combine
thoroughly.
Stir in chocolate chips. (Batter will be thick.) Spray baking sheet
lightly with baking spray.
Use an ice cream scoop to drop a half scoop of batter onto baking sheet, 2
inches apart.
Bake 12 - 15 minutes. Remove from oven and allow to cool.
Yield: 32 cookies
* My "go to" gluten-free flour mix is one part white rice flour, one part sweet sorghum flour, and one part millet flour. It works well for most breads, cakes, cookies and muffins.
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Gluten-Free Mexican Cornbread Pie
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| Gluten-Free Mexican Cornbread Pie |
1 cup gluten-free cornmeal mix
1 egg
3/4 cup milk or soy milk
1 pound hamburger *see Note
1/2 cup green pepper, chopped
1 medium onion, chopped
1 teaspoon garlic salt
1 tablespoon chili powder
1 1/2 cups mild salsa
1 1/2 cups grated cheddar cheese
Preheat oven to 350 degrees and lightly spray a 2-quart rectangle or
square baking dish with baking spray such as Pam.
In a small bowl, combine cornbread mix, egg, and milk. Stir until fully
combined. Pour into baking dish and bake for 15 minutes.
Meanwhile, in a large skillet, cook hamburger, green pepper, and onion until
hamburger is no longer pink. Drain.
Add spices and salsa. Stir to combine fully.
When cornbread is done, remove from oven and spread 1/2 cheddar cheese on
top of cornbread. Then spoon hamburger mixture on top of that.
Sprinkle remaining cheese on top of hamburger mixture.
Return to oven and bake for another 15 minutes until cheese is
melted and bubbly. Remove from oven and let sit for 5 - 10 minutes before cutting
into six pieces. Serve warm.
* Can substitute any ground meat for the hamburger in this recipe (deer
burger, turkey burger or a mixture of your choice).
Yield: 6 Servings
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Gluten-Free Flourless Chocolate Cake
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| Gluten-Free Flourless Chocolate Cake |
Cake:
3/4 cup semi-sweet chocolate chips
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
Glaze:
1/4 cup semi-sweet chocolate chips
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons milk
1 1/2 teaspoons honey (or agave syrup)
1/8 teaspoon vanilla
For Cake: Preheat oven to 350 degrees. Spray 7-inch tart pan or springform pan (with removable bottom) with cooking spray. Line bottom of the pan with parchment paper and spray paper with baking spray such as Pam.
Melt 3/4 cup chocolate chips and butter in heavy saucepan over medium-low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Stir in vanilla and remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Whisk cocoa into the mixture until cake batter is smooth. Pour batter into prepared pan and bake for 25 minutes. (The center of cake should be just firm to the touch, but be careful not to overbake the cake or it will be dry.)
Cook in the pan on a wire rack for 15 minutes. Invert cake onto a plate and remove bottom of tart pan and gently peel off parchment paper.
For Glaze: Melt 1/4 cup chocolate chips and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk, honey (or agave syrup), and vanilla and stir until smooth and glossy. Let glaze cool about 3 minutes, then pour onto middle of cake. Spread glaze evenly, letting it run down sides of cake.
Yield: 10 servings
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| Gluten-Free Kale, Rice & Bacon |
2 cups water
1 cup wild rice, uncooked (I use Lundberg Wild Blend)
1/2 pound bacon
1/3 cup onion, chopped fine
4 cups kale, fresh
1/2 teaspoon garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
In a medium-sized sauce pan, add water and wild rice. Cook according to package directions.
(Allow 35 - 40 minutes for wild rice to cook.)
Meanwhile, place a large skillet over medium-high heat. Chop bacon into1/2-inch pieces, then add to heated skillet. Cook bacon until crispy.
Add onion, cover, and cook for 5 minutes longer.
While onion is cooking, separate kale leaves from stem either by tearing or cutting leaf from stem. (Put stems in your compost pile.) Roughly chop leaves.
Drain grease from bacon. Add garlic, salt, and pepper. Add kale leaves and stir 3 - 4 minutes, until wilted.
Add cooked rice to bacon mixture and stir. Serve warm.
Yield: 4 servings
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Blackberry Cobbler
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| Blackberry Cobbler |
1 1/2 cups sugar
1 cup gluten-free flour
3 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
1 egg
In a large bowl, stir blackberries and 1 cup sugar. Let rest for 20 minutes to form syrup. Heat oven to 375 degrees.
In another bowl, add flour, baking powder, xanthan gum, salt, milk, melted butter, and egg. Stir gently.
Spray baking 8 x 12 baking dish with baking spray. Spread flour mixture in bottom of baking dish, then spoon blackberry mixture over batter. Sprinkle with remaining sugar to taste.
Bake 40 - 45 minutes until dough rises and is golden.
Yield: 8 servings
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Gluten-Free Tortillas
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| Gluten-Free Flour Tortillas |
2 cups gluten-free flour
1/2 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon baking powder
2 tablespoons butter, room temperature
2 tablespoons gluten-free shortening (Walmart's Great Value Shortening)
1/2 cup warm water
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| Gluten-Free Fajitas, using this recipe for GF Flour Tortillas |
In a large bowl, mix flour, salt, xanthan gum, and baking powder. Using a pastry blender or fork, cut in the butter and shortening until flour resembles cornmeal.
Add the water to the mixture a little at a time until the dough is soft, but not sticky. Place dough on a lightly floured surface and knead for a few minutes until smooth. (Dough will not be elastic like dough made with regular wheat flour.)
Divide dough into 8 equal pieces and roll each piece into a ball. Let the dough balls rest, covered with a towel, for about 15 minutes.
Preheat a large skillet over medium-high heat. Use a rolling pin to roll each dough ball into a thin 7-inch round tortilla. (Be sure to keep your rolling pin, and the dough itself, floured to prevent dough from sticking to rolling pin. It also helps to rotate the dough a quarter turn after each roll with the rolling pin.) Grease skillet with vegetable or canola oil. (I use a spatula to go under tortilla and lift it onto a plate, then let the tortilla slide off the plate when transferring into the skillet.) Place the tortillas one at a time into the skillet and cook until bubbly and golden (about 1 minute) then flip tortilla and cook other side. Put the cooked tortilla in a tortilla warmer or on a plate in a warm oven. Repeat with remaining dough. Fill and serve warm.
NOTE: With a little practice, these become easy to make. They are tasty and, in many instances, can substitute for sandwich bread. I had a wonderful breakfast "sandwich" of bacon, egg, and shredded cheddar cheese using these.
Yield: 8 tortillas
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Gluten-Free Barbecue Chicken
2 pounds boneless skinless chicken
breasts
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| Gluten-Free Barbecue Chicken |
2 pounds boneless skinless chicken
thighs
4 quarts of water
1 tablespoon butter
1 large onion, quartered and
sliced
8 ounces fresh mushrooms, sliced
¾ cup green peppers, chopped
36 ounces Sweet Baby Ray’s
barbecue sauce (it’s gluten-free)
½ teaspoon salt
½ teaspoon freshly ground black
pepper
In a large stock pot, add chicken
and water. Boil over medium-high heat
for 30 minutes. Place chicken on a plate
until cool enough to handle. (I save the
water to make chicken stock.)
Meanwhile, in the same stock pot
or a large skillet over medium-high heat, add butter and let it melt. Add onions, mushrooms, and green
peppers. Sauté covered, for ten
minutes. Remove cover and sauté for another
10 minutes or until liquid has evaporated.
Tear chicken into chunks and place
in the slow cooker. Cover with onion,
mushroom, and green pepper mixture.
Pour barbecue sauce over contents
of slow cooker. Add salt and
pepper. Gently stir ingredients just
until mixed.
Cover slow cooker and cook on low
heat for 4 hours. Serve warm. (Chicken is even better the next day.)
Yield: 8 servings
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Gluten-Free Baked Chicken with Taco Chip Crust
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| Gluten-Free Baked Chicken with Taco Chip Crust |
2 large chicken breasts, cut in
half lengthwise
1 cup milk
1 teaspoon apple cider vinegar
1 egg
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
2 cups gluten-free taco chips,
crushed
Preheat oven to 350 degrees. Wash chicken breasts and pat dry with a paper
towel.
In a medium-sized bowl, add milk,
apple cider vinegar, egg, and all of the spices. Use a fork or whisk to mix well.
Place chicken breasts into milk
mixture, turning to coat each piece completely.
Meanwhile, place crushed taco chips into a plastic re-sealable bag.
Add chicken to bag with crushed
chips, two pieces at a time, and shake bag until chicken pieces are
coated. Place on greased baking
sheet. Repeat with remaining chicken.
Bake for 35 – 40 minutes or until
golden brown and crunchy. Serve hot.
Yield: 4 servings
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I don't know if your Momma ever made you chocolate pudding from scratch when you were a kid, but this is the closest recipe to hers that I have ever found that is gluten-free. I can clearly remember her stirring the mixture on the wood cook stove until it turned into the dark, silky, thick pudding. Even today, I can only stand to wait 15 minutes or so for it to cool and the skim to form on top, before I dig in. (FYI, in my opinion, the skim that forms on top is absolutely the best part of the pudding!)
Gluten-Free Chocolate Pudding
1/2 cup unsweetened cocoa powder
4 tablespoons corn starch
3 cups milk, 1% low fat
2/3 cup sugar
2 teaspoons gluten-free vanilla
In a medium-sized sauce pan, combine corn starch and cocoa powder. Whisk in milk and cook over medium-high heat until thoroughly mixed.
As the mixture heats up, stir in sugar and vanilla. Continue to stir until mixture thickens (just to boiling point).
Remove from heat and cool to desired temperature. Stir often to prevent skim from forming on top or, after cooling 10 minutes, lay plastic wrap directly on top of pudding (wrap will pull off skim when removed).
Yield: 4 Servings
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| Gluten-Free Blackberry Sorbet |
1/4 cup lemon juice
3 3/4 cups fresh blackberries (or other berries)
2 1/4 cups confectioner's sugar
In a blender or food processor, add all ingredients and process until smooth. Put in a freezer-safe container and freeze until firm. (Prior to serving, take sorbet out of freezer and let sit for five minutes.)
Yield: 6 servings
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Gluten-Free Iced Lemon Sheet
Cake
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| Gluten-Free Iced Lemon Sheet Cake |
½ cup cooking oil
2 large eggs (at room temperature)
½ cup plus 2 tablespoons lemon
juice, divided
¾
plus 1 tablespoon cup milk, divided (at room temperature)
1 ½ cups sugar
1 ½ cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons xanthan gum
1 cup confectioner’s sugar
1 tablespoon lemon zest
½ tablespoon unsalted butter,
melted
Preheat oven to 325 degrees.
In a large mixing bowl, combine
cooking oil, eggs, ½ cup lemon juice, and ¾ cups milk. Using hand mixer on medium speed, mix
ingredients until combined thoroughly.
In a separate bowl, combine sugar,
flour, baking powder, baking soda, salt, and xanthan gum. Add this to wet mixture, in small batches,
using mixer to combine after each addition.
Pour batter into a greased 9 x
13-inch baking pan and bake for 55 – 60 minutes, or until toothpick inserted
near center comes out clean and top of cake is golden brown. Remove from oven and let cool in pan for 15 –
20 minutes.
Meanwhile, combine confectioner’s
sugar, lemon zest, melted butter, the remaining 2 tablespoons lemon juice, and
remaining 1 tablespoon milk. Mix with a
whisk or mixer until smooth. Spread over
top of cake, cut cake into 24 squares, and place in refrigerator until ready to
serve.
Yield: 24 servings
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