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Post your favorite GF recipie

Posted by on Oct. 17, 2008 at 4:38 PM
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  Add your own or one you've found.

 

by on Oct. 17, 2008 at 4:38 PM
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Replies (1-10):
prissmom
by Group Admin on Oct. 17, 2008 at 4:39 PM

 Just found this and its great.          

   Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup canned or fresh pumpkin puree
  • 2 cups all-purpose gluten free flour (I used "Bob's Wheat Free")
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1/2 tsp. ground clove
  • 1/2 tsp. salt
  • 1 cup raisins
  • 1 cup chopped walnuts  (or not) 

Baking Instructions

  1. Preheat oven to 350 degrees F.
  2. Coat cookie sheets with cooking spray (make sure it's GF)
  3. In a medium size bowl, using an electric mixer, cream together the butter and brown sugar until smooth.
  4. Beat in the egg, vanilla, and pumpkin puree.
  5. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove.
  6. Add the dry ingredients to the butter mixture and beat well to combine. Add the raisins and nuts in two batches, mixing between additions.
  7. Drop by tablespoons onto prepared cookie sheets. Bake for 20 minutes until set, not browned. 
  8. Transfer to cooling racks.

 

prissmom
by Group Admin on Oct. 17, 2008 at 4:43 PM

  I've been making these, just very plain, myself for a while, but these ideas will make a nice change:

 yam fries!  The way Dana makes them is to cut them up into little wedges, place them on a baking sheet lined with heavy duty aluminum foil, brush them with extra virgin olive oil, and sprinkle them with garlic, salt and pepper. Then you just bake them at 400 degrees F. for 20-30 minutes.  In that amount of time they come out cooked, but flexible.  Another 10-15 minutes more and they become crispy on the outside and soft on the inside.  But all ovens are different, so keep an eye on them while they are cooking so as no to burn them.

  You can make all kinds of yam fries.  I experimented and used butter and cinnamon-sugar. YUM!  You can also throw some cheese on them, oregano and oil, or any combination your imagination can muster.

prissmom
by Group Admin on Feb. 23, 2009 at 10:40 PM

 KIWI STRAWBERRY SALAD WITH CITRUS DRESSING

Ingredients

Directions

3-4 cups romaine lettuce, chopped
3-4 cups baby spinach leaves
1 ½ cups strawberries, sliced thin
2 kiwis, peeled and sliced
1 cup pecans *

Dressing:
1/2 cup oil, canola or safflower (I used safflower)
1 tsp. lime zest (or zest of one lime)
3 Tbsp. Lime juice, fresh squeezed
2 Tbsp. Orange juice. fresh squeezed
2 Tbsp. honey
1/8 tsp. salt
Fresh Ground pepper
2 Tbsp. poppy seeds

 

 

Add chopped romaine lettuce and spinach leaves to large salad bowl. Arrange strawberries and kiwis on salad. Top with pecans.

*Optional: Candied Pecans: in a small sauce pan mix together 2 Tbsp butter, 1 Tbsp orange juice and ¼ cup brown sugar until thick and bubbly. Add pecans and simmer for 1 minute. Remove from heat and spread onto wax paper or foil to cool.

prissmom
by Group Admin on Feb. 23, 2009 at 10:42 PM

   

Basic Biscuits are great to have as a staple in the household.

Ingredients:

1 cup sorghum flour
3/4 cup gluten free flour blend
1/4 cup sweet rice flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening -- cubed
1 egg
1/2 cup milk

Directions:

Crack egg into large measuring cup.

Add milk to make 2/3 cup of liquid.  Lightly beat together. Set aside.  Sift all dry ingredients. Place in food processor. Pulse in cubed shortening, Add milk-egg mixture. Pulse until dough is formed.  Wrap dough in plastic wrap and chill 1 hour or overnight, or roll or pat it out right away and use a biscuit cutter to cut biscuits.  Place on baking sheet and bake at 450 degrees for 10 minutes.  Brush melted butter on biscuits the last couple of minutes of baking, if desired. This helps them to brown a little bit better. Serving Size: 12

 

 

prissmom
by Group Admin on Feb. 23, 2009 at 10:43 PM

 Mango Mousse

Serve this yummy dessert the same day prepared for maximum volume.

Ingredients:

2 medium mangoes
2 tablespoons castor sugar (superfine sugar)
1 tablespoon gelatin
3 tablespoons fresh orange juice
300ml (½ pint) cream
extra cream for decoration
dark chocolate (optional) 

Directions:

Puree the mango flesh in a blender -- enough to produce two cups. 
Sprinkle gelatin on juice, place over hot water to dissolve. 
Fold the dissolved gelatin and orange juice through the puree. 
Whip the cream until it forms soft peaks and fold it gently through the mixture.
 
Pour into attractive glasses.
 
Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator).
 
Refrigerate.

 

prissmom
by Group Admin on Feb. 24, 2009 at 12:20 AM

 

Scones

Ingredients:

1 cup rice flour
1 cup buttermilk
3/4 cup cornstarch
1/2 cup raisins
1/2 cup potato starch
1/4 cup margarine
1/4 cup nuts, finely chopped
1/4 cup tapioca flour
2 tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt

Directions:

First, remember to preheat your oven to 400F. Thoroughly mix the first nine dry ingredients into a large bowl. Combine the rest of the ingredients and blend well.  Drop a Tablespoon into a lightly greased baking sheet.  Form gently into scones shapes.

Keep this baking for 20 minutes, or until lightly browned.

Promptly remove from baking sheet.

happy2bmom0406
by Member on Feb. 24, 2009 at 12:18 PM


Quoting prissmom:

  I've been making these, just very plain, myself for a while, but these ideas will make a nice change:

 yam fries!  The way Dana makes them is to cut them up into little wedges, place them on a baking sheet lined with heavy duty aluminum foil, brush them with extra virgin olive oil, and sprinkle them with garlic, salt and pepper. Then you just bake them at 400 degrees F. for 20-30 minutes.  In that amount of time they come out cooked, but flexible.  Another 10-15 minutes more and they become crispy on the outside and soft on the inside.  But all ovens are different, so keep an eye on them while they are cooking so as no to burn them.

  You can make all kinds of yam fries.  I experimented and used butter and cinnamon-sugar. YUM!  You can also throw some cheese on them, oregano and oil, or any combination your imagination can muster.

THESE ARE THE BEST!!!!  Try cooking them in Coconut Oil and sprinkle them with Sea Salt........YUMMY!!!!  My kids like these better than regular french fries, so do I!!!

Proud Mommy of my sweet family!

happy2bmom0406
by Member on Feb. 24, 2009 at 12:19 PM

THANKS SO MUCH prissmom!!!  These are wonderful recepies!!!!

Proud Mommy of my sweet family!

prissmom
by Group Admin on Mar. 5, 2009 at 5:42 AM

 These call for the Almond blend flour from Glutenfree Mama.  There is also a Coconut blend flour if you can't have nuts.

  You can either make the Dinner rolls or turn them into what I'd call sticky buns with the topping.

Pull-Apart Dinner Rolls  And use for Sticky Rolls       `          

Ingredients

Directions

1 cup warm water

1 Tbsp. yeast

1 tsp. sugar

2 ¾ cup Mama's Almond Blend Flour

¼ cup sugar

1 tsp. salt

1 ½ tsp. xanthan gum

2 Tbsp. butter, melted

1 egg

1 tsp. cider vinegar

 

Sticky Topping:

1/2 cup brown sugar

1 package vanilla pudding mix (not instant)

1/4 cup butter melted

1 Tbsp. milk

1/2 tsp. cinnamon

1/2 cup chopped pecans

 

Mix together warm water, yeast, and sugar.

In a mixing bowl, mix together flour, sugar, salt, and xanthan gum.

With mixer running on low speed, pour in yeast mixture. Add

melted butter, egg and cider vinegar. Mix on high speed for 2-3

minutes.

Spray 8 or 9 inch round cake pan with cooking spray. Place 1/3 cup measures of dough rounds side by side all the way around pan and one in the middle. Smooth tops with rubber scraper, or use wet

fingers to smooth out tops. Cover with dry towel for 1 ½ hours.

Baste tops with egg white mixed with water. Sprinkle with fresh or

dried rosemary. Bake for 25-30 minutes and tops are golden brown.  Allow to cool for 20-30 minutes before serving.

 

Spread Sticky Topping in round or square baking pan. Using a 2

inch cookie scoop, scoop mounds of dough forming about 9 or 10

rolls and place over topping. Let it rise 1 1/2 hours. Bake at 375 for 30-35 minutes.

 

prissmom
by Group Admin on Mar. 5, 2009 at 5:47 AM

 This call for the Almond blend flour from Glutenfree Mama.  There is also a Coconut blend flour if you can't have nuts. They do not have the strong nut or coconut flavor.

 The instructions are for a bread making machine.  But if you mix the yeast in the warm water cover and let sit until it foams before you add to the rest it works just as well.   Just use a dough beater instead of a regular beater on your mixer and mix no longer then 2-3 min.  (in place of needing the dough.  Put in a prepared bread pan, smooth the top and cover until it rises.

White Bread

Ingredients

Directions

3 cups Mama's Almond

Blend Flour

1 ½ tsp. xanthan gum

1 tsp. salt

3 Tbsp. sugar

1 Tbsp. yeast

1 ¼ cup warm milk (105-155º)

¼ cup butter or dairy free margarine, melted

2 eggs

1 tsp. cider vinegar

 

 

Add flour, xanthan gum, salt and sugar. Mix

to combine. Make a hole in center, pour in yeast. Pour

warm milk over yeast. Add butter, eggs and vinegar. Mix

with spatula to combine.

Place in bread machine on medium-dark cycle.

To use oven: Beat on high speed for 2 minutes. Spread in

greased 4 x 8 bread pan. Rise for 1 1/2 -2 hours. Bake at

375 degrees for 60 minutes. Cover last half hour.

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