Gluten Free Recipes
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Gluten Free Recipes
Breakfast Rice Bread
1 cup brown rice
7/8 cup water
1 egg
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1 teaspoon baking powder
1/4 teaspoon salt
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Soak the rice in the water overnight (6-12 hours). Grind the rice and water mixture in blender until the
rice particles in the batter reach the consistency of fine salt. Add egg, baking powder and salt to the
batter, mix well. Bake COVERED for 30 minutes in a well-oiled eight-inch iron skillet or a casserole dish
(a well-seasoned iron skillet can't be beat for baking with rice).
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Cornbread
3 cups cornmeal
1 cup applesauce
1 half teaspoon salt
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2 tablespoons baking powder
2 eggs
3 cups water
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Preheat oven to 350 degrees. Oil a ten-inch iron skillet, similar-sized heavy pan or casserole dish. Combine
the dry ingredients. Add the eggs and water, mix well. Pour into pan, bake uncovered for 40-45 minutes.
The cornbread is done when the center is completely set and a inserted knife comes out clean.
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Corn Muffins
1 cup white or yellow
cornmeal
1 cup white rice flour
1 teaspoon salt
3 teaspoons baking powder
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1 cup applesauce
2 tablespoons oil
4 tablespoons honey
2 large eggs
7/8 to 1 cup water
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Preheat oven to 350 degrees. Mix together all ingredients. Put 16 paper muffin cups in a muffin tin (or
use a very-well greased muffin pan without paper wrappers). If desired, add one-half to 1 teaspoon of
fruit preserves to the top of each muffin. Bake for 30 minutes.
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Crabcakes
1 (6 oz.) can crabmeat
1 cup cooked brown rice
1 medium onion,
finely diced
1/2 green pepper,
finely diced
4 large eggs
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1 Tbsp. fish sauce or
salt to taste
1/2 teaspoon dried basil
ground or white
pepper to taste
oil for frying
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Dice onion and green pepper. Fry in a bit of oil until soft, or cook in microwave on high 1 to 2 minutes.
Combine all ingredients in a mixing bowl. Heat a non-stick pan. When hot spoon one-fourth teaspoon of
oil into the pan, spread evenly. Spoon the crabcake batter into the pan 1 tablespoon at a time, 3-5 little
cakes should fit in the pan at once. Cover and cook 2-3 minutes, until the top is just getting to be firm,
and the bottom is golden brown. Flip the cakes and cook on the other side 1-2 minutes more. Keep the finished
crabcakes warm in a covered casserole dish while cooking the rest of the batter.
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Gf Gingersnaps
1/4 cup Margarine
1/2 cup Sugar
2 Tbsp. Molasses
1 Egg
1/2 Cup Soya flour
1/4 Cup Cornstarch
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1/4 Cup Potato starch flour
1/4 tsp. Salt
1 tsp. Baking soda
1/4 tsp. Ginger
1/2 tsp. Cinnamon
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Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat
in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie
sheet. Bake for 10 to 12 minutes. Makes 40 cookies.
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Gf Pumpkin Cookies
1 tsp. Baking soda
1 tsp. Baking powder (GF)
1 tsp. Cinnamon
1 cup Rice flour
3/4 cup Potato starch flour
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1/2 cup Shortening
3/4 cup White sugar
1 tsp.Vanilla
1 cup Pumpkin
1/2 cup Nuts
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Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin.
Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased
cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.
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Back To Special Diets Index
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