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

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.

Flour mixes published by Tina Turbin: www.glutenfreehelp.info/recipes/best-home-made-gf-flour-mixes/gluten-free-flour-mixes-to-have-on-hand.

For those of us with gluten intolerance and Celiac Disease, new recipes are indeed welcome! Try this one from John Chappell, published on November 29th, 2009: eatdrinkbetter.com/2009/11/29/homemade-gluten-free-chex-mix.

They’ll owe that nutritional surge to Raw Creations’ line of holiday desserts. Containing only the finest raw organic ingredients, a Raw Creations’ carrot cheesecake, brownie or banana cream tart is a great-tasting, healthful, gluten-free alternative to traditional holiday desserts like pumpkin pie.

Read the full article: www.examiner.com/x-7160-Sacramento-Nutrition-Examiner~y2009m10d23-Raw-organic-Thanksgiving-desserts-now-available-at-the-market.

Visit the company’s website, and let us know what you think of their products! www.raw-creations.com

There are so many great recipes out there now for gluten free living, that the rest of your family will want to eat these with you, as they taste so good.

Here is a great old-fashioned recipe for No Flour Cornbread that has no sweetener in it, as some of the modern versions have. Some of the old fashioned recipes tend to have more fat in them, but if you don’t have a cholesterol problem, then check out the taste.

2 eggs
2 cups buttermilk
2 cups white cornmeal
1-teaspoon baking powder
1-teaspoon baking soda
¼ cup bacon grease
1 old fashioned skillet that is oven proof.

Preheat the oven to 425 degrees.

Mix first 5 ingredients in a mixing bowl and mix with a whisk.

Put bacon grease in the 10” skillet over medium high heat, and watch it carefully (don’t want a grease fire!) when it gets good and hot, pour into the batter, stirring as you pour. Then pour the mixture back into the skillet.

Place the skillet on the middle rack of your oven, and bake until springy and pulling away from the sides.

Remove from oven and tip onto serving plate and serve with plenty of butter!

You can make different versions of this recipe. You can replace the bacon grease with margarine or other cooking oils, you can also cook the bread right on the stovetop for 15-20 minutes on med heat.. but watch it carefully.

This cornbread is great for stews, chili, anything…

So, if you have had to change your diet because of wheat gluten, then start collecting recipes, and keep some ingredients on hand for some of these great tasting recipes. You can also purchase many gluten free mixes now, and these would be great to keep in your pantry, for those days, you just don’t know what to eat. When eating gluten free, it can be hard in the beginning, but if you stock your pantry and kitchen with lots of good gluten free choices, you will feel better, and your family will eat them right along with you. It doesn’t hurt them to switch their grains once in a while!

gluten free mixes

About the Author:

For great gluten free products, and to watch gluten free biscuits being made video, click here Article and website by Diane Palmer

Article Source: http://www.articlesbase.com/nutrition-articles/gluten-free-cornbread-to-die-for-454999.html

¼ cup olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoon cayenne
½ teaspoon ground coriander
2 tablespoons fresh lemon juice
Kosher salt, to taste
4 (6-ounce) center-cut salmon fillets

Directions

In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt.

Mix well.

Add salmon and let marinate at room temperature for 30 minutes.

Preheat oven to 350°F.

Grease a baking dish.

Remove salmon from marinade and place in a prepared dish.

Bake for 10 to 12 minutes or until desired “doneness”.

2 1/2 c Sugar

1/2 c Margarine or butter

2/3 c Evaporated milk

1 Jar (7 oz.) marshmallow creme

2 c Semi sweet chocolate chips

3/4 c Chopped walnuts

1 tspVanilla

Directions

1. Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. After 5 minutes of constant stirring remove saucepan from heat.
4. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
5. Pour into buttered, foil-lined pan. Cool to room temperature.
6. Score fudge into 36-48 squares. Refrigerate until firm.

Notes

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.