Gluten Free Recipes

Date-Nut Bread

• ¾ cup chopped nuts (I used pecans and walnuts in this bread)
• 1 cup chopped dates (I did not use the pre-chopped ones as I was uncertain of the coating)
• 1 ½ teaspoon soda
• ½ teaspoon salt
• ¼ cup shortening (Crisco)
• ¾ cup boiling water
• 2 eggs
• ½ teaspoon GF vanilla
• 1 cup sugar (this can be reduced by up to ½ if you want a less sweet bread)
• 1 ½ cup GF flour (Measure out the 1 ½ cup and then ‘remove’ 1/8 of a cup from the total)
• 1 teaspoon Xanthan gum

Combine the nuts, dates, salt, and soda in a mixing bowl. Add the shortening and boiling water. Allow this mixture to stand covered for 15 minutes (or longer). Stir to blend. Beat eggs slightly. Add vanilla to the egg mixture. Stir in flour and sugar. Add to date mixture but do not over mix. Place in a greased 9x5x3 inch loaf pan. Bake one hour in 350 F. oven. When done, toothpick inserted in center will come out clean. Start testing for doneness at about 55 minutes. Cool before removing from the pan. Loosen sides with a spatula. Allow to cool several hours before slicing. Spread w/ cream cheese.

Egg Bread Loaf

• 1/4 Cup shortening (not butter) – warmed but not hot
• 3 tablespoons honey
• 2 eggs (room temp.)
• 1 teaspoon vinegar
• 1 packet yeast
• 1 cup plain yogurt (unflavored) – warmed but not hot
• 1/2 cup potato starch flour
• 1 1/2 cup cornstarch
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 2 teaspoons xanthan gum
• 3/4 teaspoon salt

Preheat oven to 350° F. Combine all wet ingredients and add enough of the dry to form a batter you can beat. Add the rest of the pre-mixed dry ingredients and beat well to remove all lumps. The dough will be quite wet. Place dough in a greased loaf pan. Smooth top with WET hands. Bake 40-45 mins, until loaf is lightly browned and toothpick inserted in middle is clean.

Note: the yeast is just for flavor and one does not allow the bread to ‘rise’ before baking. This recipe is essentially a quick bread that tastes like yeast bread. The top crust will be uneven, like all ‘quick’ breads.

Breakfast Casserole

• 2 pkgs. (16+ oz. each) frozen hash browns, thawed (or substi-tute refrigerated-style)
• 2 C. chopped cooked ham
• 1 C. sliced green onions
• 3 C. shredded cheddar cheese
• 10 eggs, beaten
• 1 to 2 Cups milk (Cheryl uses 2)
• 1 tsp. salt
• 2 tsp. dry mustard
• Dash cayenne pepper
• Paprika to taste

Preheat oven to 350 degrees.

Layer bottom of 13 x 9 pan with hash browns. Sprinkle ham, green onions and cheese evenly over potatoes. In bowl, combine eggs with milk, salt, mustard and cayenne. Pour over all. Sprinkle with paprika.

Bake in pre-heated oven for 40-45 minutes or until firm. You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake. Makes 12 large servings.

Note: Casserole can be assembled the night before, covered and refrigerated until ready to bake.

Basic White Sauce

• 4 Tablespoons butter or margarine
• 1 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 Tablespoons sweet rice flour
• 1/4 cup milk

Over low heat melt margarine or butter in 1 1/2 cup milk, salt and pepper. Make a smooth paste of 2 1/2 Tablespoons sweet rice flour and 1/4 cup milk and add slowly to heating mixture. Stir over heat until thickened.

CB's Molasses Cookies (by Colleen Beaman)

[Some forms of molasses provide a significant source of iron, calcium and potassium. Or, you may want to eat these just 'cause they taste good.]

• 1 C. Butter Flavored Crisco
• 1 C. packed brown sugar
• 2 eggs
• 1/3 C. molasses
• 2 C. (*G-F) flour
• ¼ tsp. salt
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground clove
• 2 tsp. ground ginger

Cream the Crisco and brown sugar together until light and fluffy. Add the eggs and molasses and beat well.
Sift the flour, salt, baking soda and seasonings together and add to the creamed mixture and mix well.
Chill at least one hour or overnight.
Preheat oven to 375° F.
Roll dough into 1 inch balls and roll in sugar.
Place 2 inches apart on ungreased cookie sheet and bake for 8-10 minutes.
Cool slightly and remove from pan.

Yield: (4 dozen)

Chewy Pecan Pie Bars (by Jeannette Sather)

• ¼ C butter or margarine, melted
• 2 C packed brown sugar
• 2/3 C * G-F flour
• 4 eggs
• 2 tsp. vanilla extract
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp xanthan gum (optional)
• 2 C chopped pecans
• Confectioner's sugar

Pour butter into a 13x9x2 inch baking pan; set aside. In a mixing bowl, combine brown sugar, flour, eggs, vanilla, baking soda and salt. Mix well. Stir in pecans. Spread over melted butter. Bake at 350° F for 30-35 minutes. Remove from oven and immediately dust with confectioner's sugar. Cool completely before you attempt to cut into bars.

* Authentic Foods Bette's Featherlite Rice Flour (rice flour, corn starch, tapioca flour, potato flour) is available at the New Life Health Food Store on Broadway or online at http://www.glutenfreemall.com/.

GF and Low-Carb Apple Cobbler

• 3 cups sliced tart apples (like Granny Smith's)
• ½ cup *Splenda (or brown or white sugar if you're not counting carbs)
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. vanilla extract
• 3 Tbs. small tapioca beads
• 1 cup macadamia nuts, chopped
• ½ cup butter, melted

Preheat oven to 350° F. Mix apples with the next five ingredients. Let sit for about 20 minutes. Mix chopped nuts with melted butter and spread the mixture over the apples in a 6 inch X 9 inch baking dish. Bake for 40-50 minutes or until bubbling and golden brown. Recipe may be doubled.

Reprinted by permission from Angela Taylor's web site formerly at: http://members.fortunecity.com/cdhg/index.htm.

Mary Louise’s Chocolate Muffins

Long-time member Mary Louise Catura is now living in Wisconsin and has founded a new CSA chapter there. But she still found time to email this muffin recipe, which, she claims, will calm a chocolate craving without the caloric cost of a brownie.

• 1 C. GF flour
• 1 C. unsweetened cocoa powder
• 1 C. packed light brown sugar
• 1 tsp xanthan gum
• 1 tsp instant coffee granules
• 1 tsp unflavored gelatin powder
• 1 tsp cinnamon
• 1 tsp salt
• ½ tsp baking soda
• ½ C. milk (any kind)
• ½ C. warm, brewed coffee
• 2 eggs
• ¼ C. Canola oil or melted butter
• 1 tsp. vanilla
• ½ C. chocolate chips
• ¼ C. chopped nuts

Preheat oven to 375 F and grease a 12 cup muffin pan. (I used the large foil baking cups and sprayed them with Pam)

In large bowl combine flour cocoa, sugar xanthan gum, gelatin coffee granules cinnamon, salt and baking soda.. Add milk. coffee, eggs, vanilla, and oil and mix well. You may use electric mixer on medium speed. Gently stir in choc chips and nuts.

Divide batter evenly among muffin cups and bake 20-25 minutes till tops of muffins are firm. Serve slightly warm so chocolate chips are still soft.

I remove mine from the pan and wrap each one in a sandwich bag and freeze. Since I don't like frozen chocolate chips, I microwave on defrost for a few minutes. They are not as rich as the brownies but still very good to satisfy a sweet tooth .

Brown Rice Turkey Stuffing - for 20 lb. bird

Marilyn Dunbar said that she initially made this stuffing just for herself on Thanksgiving and Christmas. And, then it grew so popular with her family that no one wanted the traditional bread stuffing any more. You can personalize this dish by adding other ingredients and/or cut it in half for a smaller bird.

• 4 cups uncooked brown rice
• 2 cubes Telma Chicken consommé, dissolved
• 2 tsp. salt
• 3 sticks margarine or butter (1 ½ cups)
• 2 tsp. sage or poultry seasoning
• 2 medium onions, chopped
• 6 to 8 celery stalks, chopped

Cook rice to package directions with salt and consommé. Sauté the celery and onion in the butter and then mix this with the rice. Cool the mixture before stuffing turkey. Any extra stuffing may be baked in a casserole dish after adding turkey drippings to taste. Cook the pan-stuffing for 30 minutes at 350 F degrees. Any leftovers can be added, with turkey meat, to a soup base, or just add water for a rich, hearty soup.

Nutty Nice Rice

Make-ahead wild rice pilaf

• 1TB. extra-virgin olive oil
• ½ cup chopped onion
• ½ cup chopped celery
2 ½ cups GF chicken broth
• 1 cup uncooked wild rice (Or, use brown & wild rice to make 1 cup)
• ½ cup chopped walnuts (or pecans)
• ½ cup dried cranberries

In a medium saucepan, heat oil. Sauté onion and celery until soft, about 5 minutes. Add broth and rice. Bring to a boil, reduce heat, simmer 50-60 minutes or until rice is tender and the liquid is absorbed. Add walnuts and cranberries. Toss, serve warm.

The recipe reheats nicely, can be made ahead, and freezes well. It can also be used as a stuffing for chicken or game hens.