½ cup rice flour
¼ cup tapioca flour
¾ cup potato starch
2 teaspoons baking powder
½ teaspoon xantham gum
½ teaspoon salt
1 Tablespoon sugar
2 eggs
1/3 cup vegetable oil
½ cup milk
3 Tablespoons melted butter or margarine
2 teaspoons cinnamon
½ cup sugar
¾ cup raisins (optional)

Icing:

1 cup powdered sugar
¼ teaspoon vanilla extract
1 Tablespoon milk

Directions: Preheat oven to 400 degrees. Mix together the rice flour, potato starch, baking powder, xantham gum, salt and 1 Tablespoon sugar. Sift to remove lumps (not sure if that’s 100% necessary) In a separate bowl, mix the eggs, oil and ½ cup milk. Mix the wet ingredients with the dry ingredients. Spray a piece of waxed paper about 20” long with vegetable spray (I used saran wrap and sprayed it really well, as I didn’t have wax paper and it worked fine.) Scoop the dough onto the waxed paper. Spray a spatula with vegetable spray and carefully spread the dough out to a 10” x 14” rectangle. The dough will be extremely wet. Drizzle the melted butter over the dough. In a bowl, mix the cinnamon and ½ cup sugar together, and sprinkle the mixture over the buttered dough. It should be able to absorb it all. Sprinkle the raisins evenly. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed. Spray a knife with vegetable spray and cut into 6 pieces. Put cinnamon rolls into a muffin pan that has been sprayed with cooking spray. (These expand a lot, and I cut them into smaller pieces – probably about 10 and that still made good sized rolls) Bake for 15-18 minutes. Meanwhile, combine the powdered sugar, vanilla and milk for the icing. Drizzle the icing over the cinnamon rolls after they come out of the oven and are still warm.

Recipe submitted by GFN member glutenfreesteve

1 cup softened butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon gluten free vanilla extract
Zest of two medium lemons
Juice of one lemon
2-1/2 cups gluten free flour mix ( I used Bette Hageman’s Featherlight Flour Mix)
1-1/4 teaspoon xanthan gum
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries

TOPPING:

1 cup chopped pecans
1/2 cup sugar
1 tsp cinnamon

Directions: Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9 x 13 x 2-inch glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 degrees for 35-40 minutes or until cake tests done.

Recipe submitted by GFN member glutenfreesteve

Ingredients

2 tablespoon butter or margarine
1 cup chopped onion
½ cup chopped celery
1½ cups diced, pared potatoes (cut in ½-inch cubes)
2 cups corn. fresh or frozen
1½ cups water
2 chicken bouillon cubes
¼ teaspoon thyme
1 cup milk
1 cup light cream
Salt and pepper to taste

Procedure

1.In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream. Heat through.

Tips, Notes, and Variations
If cooking outdoors, you can substitute evaporated milk or powdered milk.

I like to spice it up with some minced jalapeno pepper, or try chopped red or green bell pepper if you need to be more cautious!

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Corn_Chowder.

Ingredients

2-3 chicken breasts
~3 tablespoons olive oil
1 small onion, diced
1 can (28oz/800ml) whole tomatoes
3 cloves of garlic, minced
2 cinnamon sticks
1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey
1 splash of vinegar
salt and pepper to taste
enough pasta for 4 servings (cheese tortellini is good)

Procedure

1. Heat olive oil in a medium saucepan. LIGHTLY brown chicken breasts – don’t cook them through.
2. Add the onion and fry for a couple of minutes.
3. Add peach (if you’re using peach) and fry for another minute.
4. Cut the tomatoes in half and add them.
5. Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
6. In the meantime, cook the pasta according to the directions on the package.
7. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread.

Serves 4.

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Nick’s_Cinnamon_Chicken.

It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

Prep Time: ~10 minutes
Baking Time: ~25 minutes
Difficulty: Easy

Equipment

Large mixing bowl
Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
Wooden spoon
Cookie sheet
Non-stick silicone baking sheet liner (Silpat, etc.)

Ingredients

½ cup (1 stick) (120ml) butter
½ cup (120ml) sugar
½ cup (120ml) brown sugar
2 eggs
½ tsp vanilla extract
1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour
1 tsp xanthan gum
¾ tsp baking powder
½ tsp baking soda
Chocolate chips (as many as you like)

Procedure

Preheat oven to 350°F (180°C).

1. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
2. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don’t worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
4. Fold in the chocolate chips.
5. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½” (4cm) in diameter.
6. Bake until golden brown, about 25 minutes.

Notes

This will likely take longer to bake than a gluten-containing cookie recipe. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.

The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don’t have one, parchment paper might also work.

From Wikibooks, the open-content textbooks collection: en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Gluten-Free)

The amount of milk is taylored to “Bob’s Red Mill Wheat Free Biscuit & Baking Mix” which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency.

Ingredients

3 eggs, separated
1 3/4 cups (420ml) milk
1/2 lb (225g) Wheat-Free Baking Mix
2 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
4 tablespoons vegetable oil

Procedure

1. Mix egg yolks and milk.
2. Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
3. Add the oil.
4. Beat the egg whites until stiff and then fold into the batter.

This article is licensed under the GNU Free Documentation License.  http://en.wikibooks.org/wiki/Cookbook:Breakfast_Waffles_%28Gluten-Free%29

Ingredients
1 cup or one 7½-ounce (200g) can crab meat
1 cup mayonnaise
½ cup dairy sour cream
1 teaspoon lemon juice
3 teaspoons dry sherry
Salt and freshly ground pepper to taste

Directions

1. Drain, rinse, and pick over crab meat to remove shell and cartilage.
2. Combine all ingredients, blending well.
3. Refrigerate until ready to serve.

Tips, Notes, and Variations

Serve before dinner with chips and crackers.
For color and variety, mixed nuts and colorful vegetables can be laid out.

From Wikibooks, the open-content textbooks collection http://en.wikibooks.org/wiki/Cookbook:Crab_Dip

Ingredients

6 large tomatoes
Salt and pepper to taste
6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits
¾ cups diced celery
6 hard boiled eggs
1/3 cup mayonnaise
2 teaspoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
Paprika

Instructions

1. Wash tomatoes thoroughly.
2. Cut tops from tomatoes.
3. Scoop out pulp, leaving shells intact.
4. Chop tomato pulp.
5. Drain tomato shells and sprinkle cavities with salt and pepper.
6. Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
7. Stir well.
8. Fill tomato shell with bacon and egg mixture.
9. Sprinkle with paprika.

Ingredients

1 medium-large eggplant, any variety, 1 to 1½ pounds
2 tablespoons raw tahini
Juice of 1 lime
1 clove garlic, crushed
3 tablespoons olive oil
½ tsp salt
Paprika or cayenne pepper, as a garnish

Directions:

1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2. Scrape off the eggplant skin. It’s all right if you miss a few burned bits.
3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.(I use lemon instead of lime juice.)

This article is licensed under the GNU Free Documentation License. It uses material from Wikibooks  “Baba Ganoush“.

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