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GLUTEN-FREE GOODNESS

PATS-PANTRY-FOR-FBMore and more people are going gluten-free around the world, so let’s get cooking with these mouth-watering recipes.  Try a gluten-free crumb crust for your favorite pie.  – Pat

GLUTEN-FREE PANCAKES

1 cup brown rice flour

1/2 cup potato starch

1/2 cup ground almonds

3 teaspoons sugar

3 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/3 cup miniature semisweet chocolate chips, optional

Combine the first six ingredients in a large bowl. Whisk the eggs, milk, butter and vanilla into another bowl. Add wet ingredients into dry ingredients, stirring just until moistened. Stir in chocolate chips if desired. Pour batter by ¼-cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top. Cook until the second side is golden brown.

GLUTEN-FREE CRUMB CRUST

1 cup brown rice flour

1/2 cup ground walnuts

3 tablespoons apple juice concentrate

2 tablespoons olive oil

Combine all ingredients into a small bowl. Press onto the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 375 degrees for 10-14 minutes or until set. Cool on a wire rack. Fill as desired. If baking the filling, shield edges of crust with foil to prevent overbrowning.

GLUTEN-FREE SUGAR COOKIES

2/3 cup butter, softened

1 cup sugar

2 eggs

1/4 cup unsweetened applesauce

4 teaspoons grated lemon peel

1 teaspoon almond extract

1 1/3 cups potato starch

1 1/3 cups gluten-free garbanzo and fava flour

1 cup tapioca flour

1 teaspoon salt

1 teaspoon xanthan gum

1/2 baking soda

1/3 coarse sugar

Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, applesauce, lemon peel and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda. Gradually add to the creamed mixture and mix well. Shape into 1 ½-inch balls and roll in coarse sugar. Place two inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 7 to 9 minutes or until lightly browned. Remove from pans to wire racks.

GLUTEN-FREE SPICE CAKE

1 cup unsweetened applesauce

1/2 cup honey

2 eggs

2 tablespoons canola oil

1 teaspoon vanilla extract

1 1/2 cups brown rice flour

1 1/2 teaspoon each ground ginger, cinnamon

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda,

1/4 teaspoon each ground nutmeg, and ground allspice

1/8 teaspoon ground cloves

1/2 cup finely chopped walnuts

1/4 cup finely chopped dried apricots

1 teaspoon grated orange peel

1 teaspoon confectioners sugar

Beat the applesauce, honey, eggs, oil and vanilla in a large, mixing bowl until well blended. Combine the rice flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, allspice and cloves. Gradually beat into applesauce mixture until blended. Stir in the walnuts, apricots and orange peel. Transfer to an 8-inch square baking dish coated with cooking spray. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners sugar.

GLUTEN-FREE CHOCOLATE CHIP MUFFINS

1 cup brown rice flour

1/2 cup soy flour

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup tapioca flour

1/4 cup buckwheat flour

1/4 cup baking cocoa

3 teaspoons baking powder

1/4 teaspoon salt

2 eggs

2/3 cup buttermilk

1/3 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided

Combine the first 9 ingredients in a large bowl. Whisk the eggs, buttermilk, milk, butter and vanilla in another bowl. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips. Coat muffins cups with cooking spray. Fill three-fourths full with batter. Sprinkle with remaining chips. Bake at 350 degrees for 12-16 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pan to a wire rack. Serve warm.

QUICK TIPS

• To make self-raising flour, mix 4 cups flour, 2 teaspoons salt and 2 tablespoons baking powder. Store in a tightly covered container.

• Dip cookie cutters in flour or powdered sugar and shake off excess before cutting. For chocolate dough, dip in baking cocoa.

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