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Archive for the ‘Gluten Free Recipes’ Category

My wife makes different types of snack mixes from chex cereal. Hey, look on the packages and you will find gluten free recipes. This is just one of her recipes.

Ingredients:

12 tablespoons unsalted butter
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups gluten-free baking mix or 2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 cup dark brown sugar
2 tablespoons sugar
sea salt (iodized salt won’t work)

Directions:

1   Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.

2   Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.

3   Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.

4  Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).

5   Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.

Ingredients

• 8 ounces (2 cups) white rice flour
• 2.5 ounces (1/2 cup) sweet rice flour
• 2.75 ounces (1/2 cup) potato starch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 1/4 cups milk
• 2 large eggs
• 3/4 cup oil
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries, washed and picked over
• 1 cup diced strawberries
• 1/2 cup fresh raspberries
• 10.5 ounces (1 1/2 cups) granulated sugar
• non-stick gluten-free cooking spray

Procedures

Preheat oven to 375°F. Line muffins pans with paper cupcake liners or spray pans with non-stick gluten-free cooking spray.

In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. In small bowl, whisk together eggs, milks, oil, and vanilla. Add wet ingredients to dry. Whisk together until a batter forms, about 30 seconds. Add granulated sugar. Whisk to combine. Switch to a rubber spatula and gently fold in berries.

Fill prepared muffin cups about 2/3 full. Bake until muffins are golden brown and cake tester inserted into the center of muffins comes out clean, about 20 to 25 minutes.

Transfer muffins to wire rack to cool. Store muffins in an airtight container for up to three days or freeze once cooled.

• 1 1/4 cups all purpose gluten-free flour mix (I used Bob’s Red Mill All Purpose Gluten-Free Flour Mix in this recipe)
• 1 cup arrowroot starch
• 1 cup tapioca starch
• 1 cup white rice flour
• 1/4 cup buttermilk powder
• 1 tablespoon guar gum OR xanthan gum
• 1 teaspoon salt
• 5 teaspoons instant dry yeast granules
• 3 room temperature eggs
• 1 teaspoon apple cider vinegar
• 1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan
• 1 tablespoon honey
• 1 1/3 cups lukewarm carbonated water OR gluten-free beer
• 4 tablespoons fresh, chopped rosemary
• 1/2 cup chopped walnuts

1. Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.
2. In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
3. Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
4. Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
5. Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

Taken from HERE.

Got this recipe from one of our family members. She swears by this recipe that it makes pancakes so good that all her grandkids love to come over and have them, even in the middle of the day.

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water