Archive for the ‘Dairy Free’ Category
We acquired a new microwave oven and have been playing around with it – a new way to save energy resources while cooking.
For 1.5-2 pounds of chicken wings, mix the following sauce in a large bowl:
1/4 cup gluten free orange marmalade
1 tablespoon honey
1 clove of garlic, minced
1/4 cup gluten free soy sauce
1 1/2 tablespoons fresh lime juice (about 1/2 of a lime)
black pepper
Remove the wing tips from the wings, and cut each wing in to two pieces at the joint. Mix the sauce with the chicken wings. Place the wings and sauce in a glass pie plate (in a single layer) and cover loosely with plastic wrap. Microwave for 10 minutes. Remove plastic wrap and microwave for 5-10 more minutes, until cooked through. Preheat a broiler and broil the wings for 4-5 minutes to crisp up the skin.
If your microwave has an automatic sensor, follow the instructions for cooking chicken parts, remove the plastic wrap half way through the cooking time. When the wings are done, broil as above.
Use all gluten-free ingredients!
Serve these awesome baked fries with any dish that has a curry sauce.
For every 2 pounds of sweet potatoes, place the following in a large bowl:
2 teaspoons of Kosher salt (or 1 teaspoon of table salt)
1 teaspoon ground cumin
1 teaspoon cayenne pepper (or to taste)
2-4 TB olive oil
Cut peeled sweet potato in to french fry size – make 1/2 inch slices crosswise, then cut each slice in to 1/2 inch slices. Mix these fries with the oil and spices to distribute evenly. Place the spiced fries on a foil lined baking sheet in a single layer. Do not use a silpat mat because the baking temperature exceeds the tolerance of silpat.
Preheat oven to 500 degrees F. Bake the fries on the top shelf for 15 minutes, stir, then bake an additional 5 minutes. Do not worry if some fries are slightly blackened. The flavor will be awesome.
Serve with any dish that has a rich curry sauce, or as an accompaniment to meat dishes.
Try this excellent curry – you won’t be sorry!
Fry one onion, chopped, in 2 Tablespoons of oil until browned. Add 2 lamb shanks and brown them as well. De-glaze the pan with 1 cup of New England Hard Cider.
In to a pressure cooker, put:
1 can of coconut milk
2 Tablespoons of gluten free thai red curry paste
1 stalk of lemon grass, the white part at the root end only, chopped
2 Tablespoons of fresh ginger, chopped
Add the lamb shank mixture to the coconut milk mixture. Close the pressure cooker and bring up the pressure. Pressure cook for 10 minutes, then let the pressure drop on its own. Lamb shanks take a long time to cook. This pressure-cooking step will give the lamb a head start, ensuring that eventually the lamb gets nice and tender.
Carefully transfer the hot lamb shanks in their curry sauce in to a casserole that has a lid. To this mixture, add
1 Cornish Game Hen
1 mango, peeled seeded and cut in to chunks (an under-ripe mango is perfect for this purpose.)
Braise the dish, covered, in a 350 degree oven for 2 hours, until the lamb is tender. Skim off any fat that has accumulated. Season with salt if needed.
Serve with Jasmine rice topped with plenty of fresh chopped cilantro, and fresh ground sea salt.
Note: If you don’t have a pressure cooker, you can cook everything except the game hen and mango for 1-1 1/2 hours and then add the game hen and mango and bake for an additional hour and a half.
We are all excited that the first food share has arrived from a local CSA – a local community agriculture program. The first share of the year included beautiful red lettuce, spinach, radishes, white turnips, and bok choy.
For this salad, we chose to use what was in the cupboard to approximate a recipe from the Hamersley’s cookbook – Bistro Cooking at Home. This is a great spring meal after a hard day’s work. It makes you realize how a few simple things are all that are needed for a truly fine meal!
Make a whole red lettuce ready for a salad dressing (clean and tear the salad). Fry a couple of slices of gluten-free bacon until crispy, then drain the fat and reserve the bacon and a tablespoon of the melted fat. Toast up some regular wheat bread for the wheatavores, and a couple of slices of Glutino bread for the celiacs. Set out some butter, the bacon pieces, and a couple of glasses of Riserva Ducale Chianti, 2005.
Next, make the dressing:
Mix: 1 teaspoon gluten-free Dijon mustard
1/2 a medium shallot, chopped fine
1/2 a clove of garlic, minced
1/4 teaspoon dried thyme
salt
fresh pepper
1 Tablespoon red wine vinegar
1/2 a Tablespoon sherry wine vinegar (that’s 1 1/2 teaspoons)
1 Tablespoon reserved bacon fat
2 Tablespoons olive oil
Dress the lettuce, then fry 4 eggs, over easy, in the remaining bacon fat. Season them with salt and pepper. Serve the dressed salad with fried eggs, bacon pieces, toast and butter on the side, and a glass of chianti!
Make sure all your ingredients are gluten-free!
This simple recipe from the Gf-Zing! website is designed for the gluten-free community, but the glutenated world will enjoy it too! You can make a delicious meal with a side of garlic mashed potatoes. Have ready a couple of plates, some mashed potatoes and a glass of pinot noir for the chef, and start cooking:
- 1 to 1.5 pounds Lamb top round roast
- 1 1/2 teaspoons dried thyme
- 1 Tablespoon chopped fresh mint (optional)
- 1 clove garlic, finely minced or grated
- freshly ground salt and pepper
- 2-3 Tablespoons olive oil
- 1 large tomato cut into eight wedges
- 1/2 a lemon
Slice the lamb roast into four 3/4 inch slices – each one should be the size of a playing card or a burger. Spread each slice on both sides with the minced or grated garlic, then sprinkle one side with thyme, mint, salt and pepper. Heat the olive oil in a robust pan until hot. Fry the lamb steaks on the non-herb side for 3 minutes, then flip them to the other side that has the herbs on it.
Fry for 2 minutes, then add the tomato wedges and fry for 2 minutes more. Move the lamb steaks and tomato wedges to your plates, sprinkle with fresh lemon juice and serve.
Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast. This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:
1 cup Bette Hagman’s Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product
Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins
Preheat oven to 400 degrees. Line 12-muffin pan with aluminum liner papers. Fill liners with batter to the top. Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.
Make sure all your ingredients are gluten free!
These yummy muffins were developed for the Gf-Zing! website. The large amount of cinnamon balances the blandness of rice-based flours.
Use a 12-muffin pan, and line with aluminum foil liners.
In a large bowl, mix:
1/2 cup vegetable oil
1 cup sugar
1 egg or 1/4 cup egg substitute
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoons xantham gum
Mix throroughly, then stir in 2 cups Bette’s Featherlight Rice Flour Blend (Authentic Foods makes a pre-mixed bag of this flour blend, or you can mix your own using the directions in one of Bette Hagman’s books.)
Next, stir in 1 cup dried cranberries, and 1/2 cup broken or chopped pecans. Stir to blend thoroughly.
Spoon the batter in to the muffin liners, then bake at 350 for 20-25 minutes until a toothpick comes out clean.
Make sure all your ingredients, including the spices, are gluten free.
Preheat oven to 350, and line 10 muffin cups with paper liners.
Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.
Stir together the dry ingredients in a large bowl:
1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt
Add the following liquid ingredients and stir well with a fork:
2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don’t have powdered vanilla, add 1 teaspoon vanilla extract here)
Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.
Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!
Make sure all the ingredients are gluten-free!
This dressing is excellent on Boston Lettuce, especially in the spring when the tarragon is just starting to sprout new shoots. The recipe was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Mix in a bowl:
1/3 cup gluten free mayonnaise
1 1/2 Tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1 Tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon (or more)
sugar to taste
For the sugar, only add this by 1/4 teaspoon amounts until the flavor of the dressing is balanced. If the lemon is not very sour, there will be no need for the sugar.
Set the dressing aside for 20 minutes or a half hour before serving – this will allow the chives and tarragon to flavor it up!
You can add coarsely grated carrots, steamed or roasted asparagus, chopped walnuts, raisins or diced hard-boiled eggs to this salad.
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 pound block of firm tofu, crumbled and drained
Mix in:
1 1/2 Tablespoons gluten free Honey Roasted Peanut Butter
3 Tablespoons gluten free soy sauce
1/4 cup minced fresh parsley
8 scallions, minced
1/2 cup fresh or soaked dried shitake mushrooms, chopped fine
1 cup green pepper, minced
2 gluten free french rolls or 3-4 gluten free hot dog rolls, crumbled
freshly ground black pepper
Mix all of the above ingredients thoroughly, form into walnut sized balls, roll in garbanzo bean (chickpea) flour, and fry in 1/2 inch of peanut oil in a heavy-bottomed pan on high heat or non-stick pan on medium-high heat. The balls will brown so that they look like a meatball on the outside. When you cut in to the tofu balls, they will be light colored on the inside. If you roll the balls in rice flour they will shed a nasty grit in to the frying oil, then the grit will burn and the meatballs will have a ghostly pallor on the outside. Use garbanzo bean flour for rolling the tofu balls!
Set the cooked tofu balls aside on paper towel on a plate to drain the frying oil away.
Sauce:
Mix all of the following in a saucepan:
1 1/2 cups unsweetened pure pineapple juice
1/2 cup plus 2 Tablespoons brown sugar
1/2 cup apple cider or rice vinegar
1/4 teaspoon garlic powder
2 Tablespoons cornstarch
1/4 cup gluten free soy sauce
1/2 teaspoon Vietnamese hot garlic sauce
freshly ground black pepper
Whisk the mixture so there are no lumps. Bring to a boil, stirring all the while. When thick, it is ready. Add 1 drained can of pineapple chunks and heat through.
The tofu balls are more delicate than meatballs. To serve the tofu balls place some on each dinner plate and spoon sauce and pineapple chunks on each serving. If you add the tofu balls to the sauce all at once, the presentation will not be as nice, they will soak up the sauce and they will be hard to retrieve intact.
Note: one large can of pineapple chunks yields quite a lot of juice. You can use the juice from the chunks as part of the 1 1/2 cups of juice.
Serve them with rice, and steamed broccoli.
Make sure all your ingredients are gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.
In a no-stick skillet, fry until lightly browned:
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped
Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.
When the greens are wilted, add:
2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper
Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.
Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups dried flageolet (preferred) or small white beans, cooked and drained – the beans swell up when soaked and cooked – there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans – not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9×5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
This way of making batter for frying fish originally comes from Julie Sahni’s Classic Indian Cooking book. She uses cornstarch and chickpea flour, which yields a much nicer fried fish than any wheat flour will do. The batter is excellent for hake, cod, scallops etc. Cut larger firm-fleshed fish filets (skinless) in to 2 x 1 inch pieces. The recipe for the batter can be halved.
You marinate the fish to flavor it, then dip it in batter, then fry and serve.
Seasoning for 2 pounds fish or scallops (marinate in this mixture for 2 hours):
1 teaspoon minced garlic
1 Tablespoon grated fresh ginger
1-2 jalapenos, minced (omit if you don’t like spicy food)
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
pepper
juice of 1/4 lemon
Alternative seasoning:
Sprinkle the fish liberally with a few teaspoons of a spice mixture of your choice, for example (the following makes a lot of extra spice mixture):
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
The batter:
3/4 cup corn starch
3 Tablespoons chick pea flour (store this in the freezer)
1/4 teaspoon cayenne pepper or other seasoning
1 teaspoon coarse salt (or 1/2 teaspoon table salt)
1 Tablespoon gluten free baking powder
3 Tablespoons peanut oil
2 large eggs
3 Tablespoons cold water
Mix the dry ingredients together, then add the wet ingredients and stir until smooth. Dip pieces of seasoned hake, cod or whole scallops in the batter and fry in very hot oil (2″ deep) until golden brown. If you use a deep fryer, the result will be superior.
Make sure all your ingredients are gluten free.
This recipe makes a little more than 1 quart of chutney. It was adapted for the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
4 cups fresh pineapple (peeled, cored and coarsely chopped in small bite-sized pieces)
1 cup dark brown sugar
1 cup apple cider or white vinegar
1 cup Spanish onion, coarsely chopped
3/4 cup golden raisins
1/2 cup lime, seeded and chopped – leave the peel on
1/2 cup ginger root, peeled and minced
1/2 cup orange, peeled, seeded and chopped
1/2 cup molasses
1/4 cup lemon, peeled, seeded and chopped (about 1 lemon)
3 garlic cloves, minced
1 Tablespoon mustard seed
1 teaspoon dried red pepper flakes (or one dried cayenne pepper, minced)
1 teaspoon gluten free ground cinnamon
1/4 teaspoon gluten free ground cloves
1/4 teaspoon gluten free ground allspice
1-1/2 teaspoons kosher or sea salt (if you use table salt, use non-iodized, and use less)
Mix all the ingredients in a large non-reactive pot (non-stick, enamel or stainless). Bring to a boil and simmer for 30 minutes, stirring occasionally. Make sure the chutney does not burn.
Adjust the sweetness if necessary (you may want to add a 1/4 cup of sugar, for example.)
The original recipe (from the Bernardin canning jars manufacturer) called for mangoes and cilantro and did not include any salt. Also, the original recipe gave instructions for canning. Since this recipe has been altered, it is not known how long the chutney would have to be processed for canning. Therefore the chutney should be kept refrigerated.
Make sure all your ingredients are gluten free!
Get out your old fondue pot, or buy a new one – this is a fun dinner adventure for the gluten free cook! This meal is not suitable for very young or very irresponsible diners, as it involves boiling stock. The recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Prepare for quick-cooking and place on plates to take to the table, using a separate dish for each meat or fish:
Boneless chicken, sliced in bite-sized chunks for cooking quickly in soup
Rib-eye steak, fat removed and sliced in bite-sized chunks
Shelled, deveined whole shrimp
Sliced green peppers
Quartered mushrooms
Sliced onions
Broccoli flowerets
Cauliflower chunks
Other meats and vegetables of your choice
Prepare the stock by bringing the following ingredients to a boil:
1 quart gluten free chicken stock
2 slices ginger
Several cloves of garlic, peeled and crushed
Pepper
Transfer the boiling stock to a fondue pot with a burner underneath to keep the stock hot. Place a pad under the fondue pot to protect the table.
Make several dipping sauces, such as Tartar Sauce, Satay Peanut Sauce, Ginger Green Chile Sauce, Dry Spice Dipping Sauce. Put each sauce in a serving dish with a serving spoon.
Provide each diner with a fondue plate (hard-to-find plates have little indentations for sauce built right in to the plate,) or a regular dinner plate and several small dishes for their sauces, a fondue fork for cooking their meat and vegetables, and a knife and fork for dealing with their cooked food. Warn diners that the stock is hot.
The diner selects meat or vegetables to cook, spears the food with the cooking fork, then plunges the fork into the simmering stock in the fondue pot. When their forkful of food is cooked, they transfer the food to their plate, then use their other fork to dip the food in to their sauces and eat the food. Using a separate cooking fork is the best way to do this process while not sharing winter colds and viruses.
Serve plain jasmine rice on the side.
Use all gluten free ingredients!
The cake is dairy free, although the icing contains dairy. The recipe was adapted and made accessible to the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
Dry ingredients:
2 cups gluten free cookie flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Other ingredients:
3/4 cup vegetable oil
2 cups white sugar
4 large eggs
2 cups coarsley grated carrots (4-5 carrots needed)
1 cup crushed pineapple (drained before measuring)
2 teaspoons freshly grated ginger
1 teaspoon vanilla (or 1/2 teaspoon Authentic Foods powdered vanilla)
3/4 cup dried sweetened cranberries or raisins (make sure these are gluten free)
Oven temperature is 350.
Grease two 9 inch round cake pans liberally and dust them mochiko flour (sweet rice flour).
Combine dry ingredients in one bowl. Add the berries or raisins and set aside.
In another bowl, or the food processor, cream the oil and sugar with the 4 eggs. Then add the carrots, pineapple, ginger, vanilla.
Add the wet mixture to the dry ingredients and fruit. Do this in the bowl, not the food processor, as the food processor would dice up all the berries and fruit.
Spread the dough evenly between the two prepared pans and bake for 35 or more minutes, until a knife tests clean when inserted near the center of the pans.
Remove the cakes to racks to cool for ten minutes, then remove from the pans.
Frost with Cream Cheese Icing:
Cream together:
8 ounces gluten free cream cheese
1 stick of butter
1 Tablespoon brandy
1/4 teaspoon powdered gluten free vanilla (Authentic Foods brand)
1 box (4 1/2 -5 cups) confectioner’s sugar
Frost the bottom layer of the cake, put the second layer on top. Frost the top and the sides with remaining icing.
This makes a substantial and large cake which will feed 16.
Make sure all your ingredients are gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Make a 9 inch gluten free pie crust, and pre-bake it at 350 degrees for 20 minutes or until it is as brown as you like it. Set the pie shell aside to cool.
Filling:
1 cup sugar
1/4 cup gluten free gravy flour (see below)
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks, beaten
1 tablespoon butter or gluten free vegan margarine
1/4 cup fresh squeezed key lime juice (requires 8-10 tiny key limes or 4 regular limes)
1 teaspoon finely grated lime zest
Meringue:
4 egg whites
1/4 teaspoon cream of tartar (to stabilize the meringue)
6 teaspoons sugar
1 teaspoon vanilla
Combine the sugar, gluten free gravy flour, cornstarch and salt in a 2-quart saucepan. Gradually stir in the 2 cups of water. Cook at medium heat, stirring constantly with a whisk, until thickened. At this point, it will taste bland. Don’t taste it now.
Stir a small amount of the hot mixture in to the egg yolks, then a little more, then a little more, until half the hot mixture has been added to the yolks. Combine the yolk mixture with the rest of the mixture in the saucepan, whisking constantly and cooking for two minutes. Whisk in the butter or margarine. The aim of this process is to mix everything without getting lumps of hard-boiled egg yolk. Stir in the key lime juice and zest. Cool slightly, then pour in to the cooked pie shell.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar for the meringue using a hand beater or an electric beater until the whites form soft peaks that hold their shape. Gradually beat in the sugar and the vanilla until the meringue is glossy and holds well. Spread the meringue carefully all over the pie to cover the pie completely. Bake the pie for 6 minutes, or slightly longer, to brown the top of the meringue. Cool the pie completely before serving.
Gluten Free Gravy Flour:
Mix these ingredients together and use what you need:
6 Tablespoons brown rice flour
2 1/4 Tablespoons sweet rice flour (mochiko)
4 1/2 teaspoons tapioca starch
1 teaspoon of xantham gum
Use all gluten-free ingredients!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
In a large bowl, mix the following ingredients:
2 eggs
1/3 cup brown sugar
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon gluten free vanilla
Cook one cup of dry, long-grain rice with 1/2 teaspoon of salt, until done. You can use a rice cooker, or do it on top of the stove. While the cooked rice is still very hot, stir it quickly and vigorously into the bowl with the eggs and seasonings. Stir quickly so the eggs don’t cook before the mixture is all mixed up. The hot rice will cook the eggs.
Transfer to a serving dish; sprinkle the top with gluten free cinnamon.
Cool the pudding to room temperature or colder before serving.
Make sure all your ingredients are gluten free.
The original version of this recipe is from Still Life With Menu, by Molly Katzen, published in 1988.