Gluten Free Recipes

I am very new at this (3 weeks GF/CF) so I'm sure those that are more experienced will get a laugh out of my receipe :) I'm not much of a baker. Marshmellow Treats 1/4 stick of Fleishman's Unsalted Butter 1 large bag of marshmellows 4 cups of Post Fruity Pebbles Put the butter and marshmellows in a bowl and microwave for 1.5 minutes. Take it out of the microwave and mix in the Fruity Pebbles. You can email me if you have any complications with this receipe. The stiring is the tricky part :) Spred mixture into greased baking dish and let cool. Cut into squares. Could someone post a brand of baking powder that is GF? And would someone with experience post their shopping list? Could someone also give me some travel tips on keeping with the diet. We are going out of town for Easter and this will be the first trip we have taken since starting the diet. We have a 8 hour drive so foods that wouldn't require heating and could be prepared ahead of time would be great! Thanks Janet

Thank you Angela for starting this list . It will be a great help to all of us. -- Cyndi Greene Mom to Sean. 5.5 yrs PDD and Elizabeth 15 months Gaithersburg, MD

Measurement Conversion Information for non-US folk These are the bare basics to get you rolling. For more detailed information see rec.food.cooking FAQ -- US site or rec.food.cooking FAQ -- UK site Liquid Measures 1 cup = 8 fluid ounces = 250 ml. 1 tablespoon = 1/2 fluid ounce = 16 ml. 1 teaspoon = 1/6 fluid ounce = 5-1/3 ml. (though nothing here is so precise that 5 ml. won 't do) 16 tablespoons = 1 cup 3 teaspoons = 1 tablespoon Dry Measures -- Very Approximate Whole grain flour 1 cup = 170 grams White wheat flour 1 cup = 140 grams Baking powder , 1 tablespoon = 15 grams Baking soda, 1 tablespoon = 15 grams Vanilla, 1 tablespoon = 12 grams Salt, 1 teaspoon = 7 grams Rolled oats 1 cup = 90 grams Sugar white granulated 1 cup = 200 grams Sugar brown 1 cup packed = 200 grams Raisins one cup = 150 grams Sesame seeds one cup = 135 grams Chopped nuts one cup = 160 grams Egg sizes -- Large is the US standard for cooking Egg (US, graded size "large") = 1.5 fluid ounces = 1.75 ounces without shell = 50 grams w ithout shell Egg whites (US, graded size "large" ) = 1 egg white = 2 tablespoons = 32ml = 30 grams Egg yolks (US, graded size "large") = 1 egg yolk = 1 tablespoon = 16ml = 20 grams Solid fats (butter, cheese, shortening, margerine, lard) 8 tablespoons = 4 ounces = 1/4 pound = 115 grams Butter 1 stick = 8 tablespoons = 4 ounces = 1/4 pound = 115 grams Temperatures: 250 (F) = 120 (C) = very slow 200 (F) = 150 (C) = slow 325 (F) = 165 (C) = moderately slow 350 (F) = 180 (C) = moderate 375 (F) = 190 (C) = moderately hot 400 (F) = 200 (C) = hot 450 (F) = 230 (C) = very hot 500 (F) = 260 (C) = wee haa! ta ta for now, Angela Lowry

Lemon Pie 1/4 cup Ener-G Egg replacer* or two eggs 1 cup sugar 1/4 teaspoon salt (optional) 1 - 1/2 cups hot water 1/3 cup fresh lemon juice 2 tablespoons grated lemon rind 1 baked 9 inch GFCF pie shell In double boiler, combine egg, sugar and salt. Stir with until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving. *This is a product made of potato starch and calcium carbonate, mainly. You can probably substitute corn starch or arrow root starch in quantity to equal two eggs. Pumpkin Pie GFCF pie crust for 9 inch pie 1 can pumpkin for pie (about 16 ounces) 1 package silken tofu (about 20 ounces) 2 teaspoons GFCF vanilla extract 1/2 cup honey 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon allspice* 1 teaspoon nutmeg* 2 teaspoons cinnamon* 1 teaspoon ginger* * or your favorite pie spices; use a bit more than you normally would since the tofu is bland. Unflavored gelatin powder or other jelling agent (agar agar, etc.) -- enough to gel 1 cup of liquid by the instructions 1/4 cup hot water Optional: 1/2 cup rich cashew milk or other cream substitute, mix powdered GFCF milk twice as thick as normal. Preheat oven to 350 F. Put pumpkin and tofu in a blender and blend until no little tofu lumps remain. You may need to do this in two batches. Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now. Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling. Pumpkin Pie This is a no-bake version that uses unflavored gelatin as a thickener instead of cornstarch. 1 envelope unflavored gelatin 1/3 cup water 2/3 cup GFCF milk liquid 2 cups (1 can) pumpkin 1/2 cup brown sugar 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt I let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9" prebaked or graham cracker crust. Then refrigerate for a couple hours. Raisin Snack Cake 1 cup raisins or chopped dates, dried cranberries, etc. 2 cups water 1/2 cup GFCF margerine 1-3/4 cups GFCF flour 1 cup sugar 1/2 tsp. salt 1 tsp. baking soda 1/2 tsp. cinnamon (or more) 1/2 tsp. nutmeg (or more) Optional: 1 tsp. GFCF vanilla 1/2 tsp. ginger (or more) Chopped nuts Using a saucepan big enough to be the mixing bowl, boil the raisins in the water for 10 minutes. Let cool. Add everything else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F). If you use a loaf pan, bake 55 minutes, same temp. Angela

Banana "Cream" Pie This can be varied by adding other things -- coconut, etc. 1/2 cup sugar 6 tbls. cornstarch (or substitute other thickner) 1/4 tsp. salt 4 cups nut milk (see recipe above ) OR coconut milk, thinned with water a bit 2 well-beaten eggs or egg substitute in equivalent amount** 1 tsp. GFCF vanilla 3 very ripe bananas Optional: GFCF pie shell, cooked and ready to go Mix the sugar, salt, and cornstarch in the top of a double boiler* until the cornstarch lumps are gone. Slowly add the nut milk, stirring constantly. Stir constantly for 8 to 12 minutes until the mixture begins to thicken. Cover and cook 10 more minutes. Take about one cup of the milk mixture and slowly add to the beaten eggs; you want to avoid cooking the eggs. Now add the egg-milk mixture back into the rest of the milk mixture. Cook 2 more minutes, stirring often. Do not overcook. The mixture will thicken as it cools. Cool slightly then stir to release steam. Add vanilla and stir in well. Let cool until warm to the touch. If you are making a pie, get out a cooked pie shell. If you are using a bowl, get that out. Alternate layers of sliced bananas and warm mixture, making sure each banana slice is coated. If the bananas aren't coated they turn a yucky purple-gray, but still taste okay. If the bananas are added while the mixture is too hot, they turn tough. If the mixture is too cool, the banana essence doesn't permeate the custard. *You can substitute a heat-proof bowl over a pot of hot water for the double boiler; you just need to have a lid that fits for later. The custard will stick if you do not use a double boiler. ** you can use egg substitute here (ex. Ener-G egg replacer) with adequate results, but the pie won't be quite the same. Chocolate Pie One GFCFpie crust (9 inch) 1-1/2 packages silken tofu (firm or extra firm); this is about 29 ounces 1/2 cup honey, adjust to taste 6-8 ounces GFCF chocolate chips* (a little more than a cup), adjust to taste 1/4 cup milk substitute (soy milk or nut milk) Put tofu, milk, and honey in blender and blend until smooth -- this may take be a minute or so. Meanwhile, melt chocolate chips in double boiler or in microwave. Add melted chocolate to tofu mixture in small additions, blending well before adding more. Pour into pie shell and bake at 325 (F) for 30 to 40 minutes, or until set. * you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you can't get dairy free chocolate chips. The taste will be much more cocoa-like (obviously), which I find I don't care for. I imagine baking chocolate and sugar to taste would work fine, too. Raspberry Bars 1 cup rice or other mild GFCF flour 1 cup pure powdered sugar 1 cup ground walnuts 1/2 cup GFCF margarine, soft 1/2 teaspoon ground cinnamon 2/3 cup red raspberry (or other) preserves Heat oven to 375 (F) degrees. Mix all ingredients except preserves til crumbly. Press 2/3 of mixture into ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbs. Press gently into preserves. Bake 20 to 25 minutes, or til light golden brown. Cool completely; cut into 48 bars. "Five minute" Chocolate Cake 1 c. sugar 1 1/2 c. unsifted GFCF flour 1/2 t. salt 1/4 c. GFCF cocoa powder 1 t. baking soda 1 T. lemon juice (or 1 tsp. cider vinegar) 1/3 c. oil 1 t. GFCF vanilla 1 c. cold water Mix ingredients in order given. Pour into ungreased square 8 inch cake pan. Bake in a 350 degree oven for 30-35 minutes. Frost or serve plain with ice cream. A double recipe is about right for a bundt pan, for a more festive looking cake. Frozen Fruit Ice Dream 2 1/2 t Unflavored gelatin 1/8 t Salt 1/2 c Sugar or honey or Devansweet 1 1/4 c Frozen fruit and/or berry juice concentrate, thawed 10 ea (oz) soft tofu or silken tofu, drained 1/4 c Safflower oil or almond 3 T Fresh lemon juice 1/2 t GFCF Vanilla extract Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers instructions. Makes 2 pints. Frozen Dessert - 6 variations This is a basic recipes that can then be flavored as described in the options, below. For all of these, the directions are to blend the ingredients until smooth and creamy, then freeze in a home hand-operated or electric ice cream maker, using the machine's instructions. Carob Honey 2 lbs. soft tofu (silken works well) 2 cups GFCF milk liquid 1/4 tsp salt 1 cup honey 1 cup oil 6 Tbsp. carob 3 Tbsp. GFCF vanilla Chocolate 2 lbs. soft tofu (silken works well) 2 cups GFCF milk liquid 1/4 tsp salt 2 cups sugar 1 cup oil 1/2 cup GFCF cocoa powder 2 Tbsp. GFCF vanilla Banana Honey 2 lbs. soft tofu (silken works well) 2 cups GFCF milk 1/4 tsp salt 5 ripe bananas 3/4 cup oil 3 Tbsp. GFCF vanilla 2/3 cup honey Strawberry 2 lbs. soft tofu (silken works well) 2 cups GFCF milk 1/4 tsp salt 2 cups sugar 1 1/3 cups oil 1/4 cups fresh lemon juice 2 (20 oz.) pkgs. frozen unsweetened strawberries 2 Tbs. GFCF vanilla The following 2 variations are close to the above, but have slightly different proportions. Pineapple 2 lbs. soft tofu (silken works well) 1 1/3 cup GFCF milk 2 cups sugar 1 1/3 cups oil 1/4 cup fresh lemon juice 2 Tbsp. GFCF vanilla 2 (20 oz.) cans unsweetened crushed pineapple with syrup (reserve 2/3 cup drained pineapple to stir in before freezing) Peach Mix, then marinate in the refrigerator for about 1 hour: 8 medium peaches, peeled and chopped (this should be about 1 quart) the juice of 2 lemons 1 cup sugar Combine with: 1 1/2 lbs. soft tofu (silken works well) 3 cups GFCF milk 1 1/4 cups sugar 4 Tbsp. GFCF vanilla 1/2 tsp. salt Angela

Toll House Cookies 3/4 cup soy or bean flour 1/4 cup potato starch flour 1/2 tsp salt 1/2 tsp baking soda 1/2 cup GFCF margerine 6 tbls sugar 6 tbls brown sugar 1/2 tsp GFCF vanilla 1/4 tsp water 1 egg GFCF Chocolate pieces or chips 1/2 cup chopped nuts Sift together flours, salt and baking soda. Blend margerine, sugars, vanilla, and water. Beat in egg. Add flour mixture and mix well. Stir in chocolate pieces and nuts. Drop by well-rounded teaspoons onto cookie sheet. Bake 10-12 minutes at 375 F. Coconut Milk This is hardly a recipe; just an idea that works. Canned coconut milk water Thin the coconut milk until you get the consistency you need. About equal water will get a reasonable milk substitute. The coconut taste isn't very strong after cooking, surprisingly enough. Nut Milk Yield: 2 cups This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness. 1 cup + approx. two tabls. almonds (blanched*) or raw cashews ------- use less for a less rich milk (1/2 cup = skim milk?) 2 1/2 cups water Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately. *blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don't filter out so well. Rice Milk 2 cups rice 4 cups water Rinse rice to clean. Pour 4 cups boiling water over rice & let soak for 1 to 2 hours. Blend 1 cup soaked rice with 2 1/2 cups water (can be cold water). Blend rice to a slurry (not a smooth liquid);pour into a pot & repeat with rest of rice. Bring to a boil & then reduce heat & simmer for 20 minutes. Line colander with nylon tricot or a few layers of cheesecloth. Put bowl under colander and pour rice mix in colander. Another 1 cup of water (or less or more) can be poured over the rice to get out more milk. Press with the back of a spoon, then twist nylon & squeeze out as much milk as possible This milk is very plain and can be flavored with oil, vanilla, salt, etc. Ricotta Cheese Substitute This can be used to replace ricotta cheesse or other soft cheeses in lasagna, etc. 1 pound firm tofu 1/3 cup olive oil 1/2 tsp ground nutmeg 1/2 tsp seasoned salt or rock salt Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor. Mash in remaining tofu with a spoon to give the right texture. Sweetened Condensed Milk Substitute For one cup of sweetened condensed milk, blend: 3/4 cup Mori-Nu Silken Tofu 1/4 cup honey Macaroni and "Cheese" 14 oz. uncooked GFCF elbow macaroni 4 cups water 10 oz. pkg soft silken tofu, drained 1 cup soymilk or rice milk 1/2 cup tahini (sesame seed paste) 3 tbsp crumbled soymage salt (to taste, see Note 2) 2 tbsp GFCF margarine or canola oil Preheat oven to 350 degrees (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, soymage, and salt;mix until smooth. In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10. Notes: 1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn't baking the dish. 2) If the flavor is not "cheese" like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn't "right" Angela

Pumpkin Cookies 1 cup sugar 1/2 cup GFCF margarine 1 cup pumpkin 1 tsp. GFCF vanilla 1/2 tsp. salt (more or less) 1 cup rice flour 3/4 cup potato flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 cup raisins or chopped dates 1/2 cup nuts (optional) Cream sugar and margarine; add pumpkin, vanilla, and salt. Sift flours, soda, baking powder and cinnamon. Add to creamed mixture. Fold in raisins and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 F until done, about 10 minutes. Pumpkin Cookies 1/2 cup GFCF margarine, softened (can use less) 1/4 cup sugar (can use less) 1/4 cup brown sugar 1 egg (I used Ener-G egg replacer) 1/2 cup cooked pumpkin 1 tsp. GFCF vanilla 1 cup GFCF flour , tapioca, bean, etc. 1-1/4 tsp. GFCF baking powder 1/4 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. ginger 1/2 cup raisins (optional) Cream margarine and sugars. Add egg substitute, pumpkin, and vanilla; beat in well. Stir in remaining ingredients until well-blended. Drop by teaspoonful, about 1 inch apart on greased cookie sheet. These do not spread, so you may want to flatten slightly. It probably doesn't matter, other than aesthetically. Bake 350 (F) for 15 to 18 minutes or until center is set. (These will still look wet in the middle; just make sure they are set.) Makes 40 cookies or so. Rice or Potato Flour Sponge Cake [Preheat oven to 350 (oF); flour a 9 inch tube pan (angel food cake pan) Sift 3 times or more:3/4 cup potato flour or rice flour 1/2 cup sugar Beat until light and creamy:8 egg yolks Stir these into flour mixture. Beat until stiff but not dry: 9 egg whites Fold the egg whites into the flour mixture by hand, gently but rapidly. Bake about 45 minutes (or until done). Cool upside down, as for angel food cake. Angela

Bread Wet ingredients: 3 large eggs 1 tsp. gf vinegar 3 Tbs. vegetable oil 1 1/2 c. + 2 Tbs. water (I actually used less than 1 c.) Dry ingredients: 3 1/4 c. gf flour mixture (Bette Hagman's mix, but using brown rice flour instead of white rice flour, potato starch flour, tapioca flour) 2 1/2 tsp. guar gum (xantham gum may be substituted) 2 to 2 1/2 Tbs. sugar (I don't like a sweet sandwich bread, so I always use a little less than a recipe calls for) 1 1/2 tsp. salt 1/2 c. dry GFCF milk 2 1/4 tsp. active dry yeast (1 pkg. Red Star) Mix wet ingredients; SIFT and mix dry ingredients, except for the yeast. Add yeast after the dry ingredients have been sifted and mixed - stir to distribute yeast. Add wet ingredients to the dry ingredients. Stir by hand (I used a wooden spoon - as someone noted in their suggestion) for approx. 3 minutes. I spread the batter in 7 mini loaf pans and 3 English muffin rounds sprayed with Pam and placed on two cookie sheets. You can buy the foil mini loaf pans at the grocery store. I would rather have had the round foil mini pie pans, but couldn't find them. I spread the batter approx. 1" deep (or less) as I wanted to be able to split the loaves lengthwise and not have thick slices. Place in a warm place and let rise for approx. 1 hour. Bake in a preheated 350 degree oven for 20-30 minutes. Be sure to watch closely, so your loaves don't over brown or get dry. Drop them out on a cooling rack. When cool, split the loaves lengthwise and place each loaf in a sandwich bag. Place all sandwich bags in a larger freezer bag and toss in the freezer. I found that by freezing the loaves this way, I could reuse the sandwich bags for my next batch of bread and save on plastic wrap. Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft. It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up. I hope others who've not had success will find this recipe something they can use and enjoy. Irish Soda Bread I would definitely sift all my flour simply because I find it makes it lighter.I also sprinkled sesame seeds and minced onion on the top. GF Irish Soda Bread (double batch): 8 cups GFCF flour mix (2 1/2 pounds) 3/4 tsp xanthum gum 3/4 cup white sugar or raw sugar 2 tsp GFCF baking soda 4 tsp GFCF aluminum free baking powder 1 tsp salt 6 eggs 2 pint GFCF sour cream (1 pint is 1 pound) recipe follows 1/4 cup GFCF milk or water so that batter almost pours Preheat oven to 375 deg F. Grease three 8 x 4 inch pans. Mix dry ingredients. Add eggs, sour cream and liquid and mix. Divide batter evenly between the three pans. (I give them a couple good raps against the counter to level the batter) Bake at 375 deg F for 1 hour or until a toothpick comes out clean. (The more liquid you use the longer it takes) The GF flour mix I use is: 4 parts Brown Rice Flour 1 part Potato Starch Flour 1 part Tapioca Flour 1 part Corn Starch Fake Sour cream 1 quart water 16 scoops of Plain Better Than Milk 1 pkg Knox or plain gelatin 2 T cider vinegar Boil water, add gelatin, mix and lower heat, add milk powder, whisk, as thickens add vinegar, whisk. Use in recipes but sweeter than real sour cream, add more gelatin for dip mixes, etc. Breakfast Cookies 1 1/2 cups thin poha flakes (available from Miss Robens) or quinoa flakes (found in the cereal section of some health food stores) 1 1/4 cups GFCF flour mix (see above) 1/4 cup soy flour or bean flour 1 cup dark brown sugar or raw sugar or maple sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon GFCF baking soda 1 teaspoon xanthan gum 1/2 cup GFCF margarine, melted 1/2 cup GFCF soured milk (milk mixed with 1/2 tablespoon GF vinegar) 1 cup diced dried fruit (I just use dried cranberries--no need to dice) 3/4 cup GFCF chocolate chips (or nuts, if you prefer) Combine dry ingredients. Add melted margarine and mix until evenly distributed. Stir in soured milk, then fruits and chips. Drop by tablespoon onto greased baking sheet and bake at 375 degrees until browned (about 12 minutes). The recipe can be doubled. I like to double it, and cut back somewhat on the margarine and add extra flakes--you get an even denser, chewier cookie that way. I've tinkered with this recipe a lot, and have liked all the results. As I mentioned, with the rice flakes, you get a pseudo-oatmeal cookie. With the quinoa flakes, the cookies get very chewy and nutty, almost like a peanut-butter cookie. Both are absolutely delicious and unbeatable with a cup of coffee. (Next I want to try using a mixture of both kinds of flakes). The cookies freeze well--I actually like to eat them straight from the freezer, when they're really chewy and dense. Pizza Crust Here's a technique I use often for spreading out pizza dough and cake batters. Spray a large sheet of wax paper or plastic wrap with oil. Place it on top of the batter. Use the palms of your hands to spread the batter evenly across the pan. Also good for flattening cookies or pie crust. Good cooking Angela Lowry

Chocolate Nut Butter Cookies 2 ounces unsweetened GFCF baking chocolate or GFCF semisweet choc. chips 1/2 cup natural nut butter 2/3 cup sugar, or less to taste 2 tablespoons mild oil 1 cup Quinoa or poha flakes, uncooked briefly whirled in blender 3/4 cup raisins or chopped dry dates or chopped prunes 1/2 cup non-roasted nuts, chopped ** *you can use commercial peanut butter if allergies permit **you can use another 1/2 cup raisins instead of the nuts Melt chocolate and peanut butter together with oil, stirring occasionally. This can be done on the stove over low heat or in the microwave. When well blended, stir in the remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. You may need to use your hand to shape them if the cookies refuse to stick together; this won't matter in the final product. Chill until firm. These should be stored in the refrigerator. Good to make with kids. Chocolate Chip Cookies 3/4 cup GFCF margarine 3/4 cup brown sugar 3/4 cup white sugar 2 tsp gfcf vanilla 2 eggs 1 cup sweet rice flour 1 cup rice flour 1/4 cup tapioca flour 1 tsp baking soda 1 tsp xanthan gum (can decrease this a bit if the dough seems too stiff) 1 cup GFCF chocolate chips Cream margarine and sugars. Add vanilla and eggs and mix well. Add dry ingredients and mix well. Add chocolate chips. Bake for about 10 min at 350F, or until the edges are just starting to turn golden brown. Do NOT overbake. Let sit for a few minutes on the cookie sheet so they can set. Glazed Fruit Pie Pie shell: use one that is suitable for your diet. Filling - 3 cups of sliced fruit Glaze: 2 cups fruit 3/4 c water 1/3 c honey 3 T arrowroot Make a chosen pie shell. Glaze: Crush 2 cups of fruit and place in a pan with water and honey. Bring to a boil for 2 minutes. Pass through a food strainer. Press down well. (I used a food grinder with good results). Add arrowroot mixed with 1/8 cup of water to the strained mixture. Cook over low heat until thickened (this thickens quickly). Arrange sliced fruit in pastry. Pour glaze over sliced fruit and chill. May be garnished with frozen drops of soy or nut whipped topping. I found that there was a lot of glaze left over from this recipe and it makes wonderful jam. I made strawberry/banana pie with strawberry glaze. It will work for just about any fruit. You could make a the pies with one type of berry in the pie and a different berry for the glaze. Hazelnut Cookies 2 cups pure icing 10x sugar 2 cups ground hazelnuts 5 egg whites gluten-free flour (if required) Procedure: Beat the egg whites until very stiff. Fold in icing sugar. Fold in ground hazelnuts. Drop spoonfuls onto greased baking sheet. Bake for 10 minutes in pre-heated oven at 425 F. If dough is too thin, add a little gluten-free flour. Angela

Melt-in-your-Mouth Shortbread 1/2 cup cornstarch 1/2 cup icing [confectioner's] sugar 1 cup rice flour 3/4 cup GFCF margarine Sift cornstarch, sugar and rice flour together. Add margarine. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 F for 20-25 minutes or until edges are lightly browned. Variations: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. OR Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. Orange Honey Quick Bread Dry Ingredients: 1 cup white rice flour 1 cup brown rice flour 1/2 cup tapioca flour 2 teaspoons GFCF baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon xantham gum 3/4 cup fine chopped pecans or hazelnuts or walnuts Wet Ingredients: 2 tablespoons softened GFCF margarine 3/4 cup honey 2 egg whites or 1 egg, beaten 3/4 cup orange juice 1+1/2 tablespoon grated orange rind Mix together the dry ingredients with a wire whisk. Mix the wet ingredients separately, then combine with the dry, and mix well. Pour into a oiled medium-size loaf pan. Bake at 325 degrees for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan. Brownies 3/4 sticks ( = 3/4 cup) unsalted GFCF margarine 3/4 cup sugar 5 eggs, separated 6 oz. GFCF chocolate 6 oz. finely ground almonds or almond flour pinch of salt Cream Margarine and sugar, then mix in egg yolks. Melt chocolate over double boiler; cool and add to sugar mixture. Add almonds. Beat egg whites until stiff but not dry. Fold into batter. Pour into a 9 inch by 9 inch square baking pan. Bake in preheated 350 F oven for 45 minutes. Cool and cut. Nut Butter Cookies 1/4 cup honey 2/3 cup nut butter 1 3/4 cup tapioca flour 1/4 cup water 1/4 teaspoon salt Stir the honey and nut butter together, then add water and salt. Add flour and stir well. Shape into small balls about one inch in diameter. Place on a greased cookie sheet and flatten to about 1/4 inch with a fork, making criss-cross patterns on the cookie. Bake at 350 (F) for about 20 minutes, or until golden brown. Easy Nut Butter Cookies 1 cup nut butter, smooth or crunchy 1 cup sugar 1 egg Mix well. Place on ungreased cookie sheet as for cookies, flattening slightly. Place sheet in a 350 degree preheated oven for about 10 minutes. Makes about 1 dozen or so. Pie Crusts -- wheat free Meringue Shell 3 egg whites, at room temperature 1/8 tsp. salt 1/4 tsp. cream of tartar or lemon juice 1/2 cup GFCF confectioners' sugar /4 cup finely chopped nuts (optional) Preheat oven to 275 F. Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar or lemon juice and salt until just frothy. Continue to beat while adding the sugar a bit at a time. Continue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill. This is best made and filled just prior to eating. Nut Crust 1 - 1/2 cups finely chopped nuts 2 tablespoons granulated sugar 2 tablespoons GFCF margarine, at room temperature Preheat the oven to 400 F. Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you should have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill. Crumb Crust 1- 1/2 cups GFCF crumbs (GFCF cookies make good crumbs) or crushed GFCF cereal (corn pops work good) 6 tablespoons GFCF margarine, at room temperature Mix the crumbs and margarine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly browned. Or, chill until firm instead of baking. Angela

Pumpkin Bread 1.5 c bean flour 1.5 c rice flour 1.5 tsp salt 1 tsp ground cinnamon 1 tsp nutmeg 2 tsp baking soda 3 tsp xanthan gum 2 c pureed cooked or canned pumpkin 1 c honey 1 c oil 1/2 c water 4 eggs Oil and flour 2 loaf pans. Stir together flour, sugar, baking soda, salt and spices. Stir together pumpkin, oil and water, add eggs one at a time. Make a well in center of flour mixture, add pumpkin mixture and stir. Pour into prepared pans and bake for 1 hour at 325F. Rice Flour Pancakes Mix then sift: 2 cups rice flour 4 1/2 tsp. GFCF baking powder 2 tsp. maple sugar or other sweetener 2 tsp. salt Beat the mixture while adding: 2 cups milk or milk substitute Add and barely blend: 1 beaten egg or egg substitute (though be careful -- a good binder is needed) 1 tbls. melted GFCF margerine Proceed as for standard pancakes. Best in nonstick pan or oil pan. Rice Flour Pancakes 1 cup of rice flour 1 tsp of GFCF Baking Powder 1 whole egg 1 Tbls oil 1/2 cup GFCF milk liquid 1 Tbls vinegar or lemon juice Heat griddle to about 400 degrees (hot). Mix batter well. Bake on one side til bubbly and then flip. These are very moist and stay fresh in the refrigerator for a week or so. They make great sandwiches, pizza crusts, or breakfasts. Rice/Potato Donuts 1 c. cold mashed potatoes 3 c. white rice flour 1/2 c. cornstarch or GFCF milk powder 1 c. sugar 5 1/2 tsp. GFCF Baking Powder 1/2 tsp. nutmeg 1 1/2 c. GFCF milk liquid 3 eggs Beat all this together or mix well by hand. This should be slightly stiffer than cake batter. Let it sit for 15-30 minutes. Fry 1/4 cup or smaller spoonfuls of batter in hot oil, a few at a time until they are good and brown. Check one for doneness by breaking open the first donut to see if it is completely done. Rice flour products are too dry if overdone. Drain well and roll in powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered sugar glaze. This make a large batch, but they freeze very well. Terrific Belgian Waffles 1 cup pear juice (or substitute) 1 cup vegetable broth 1 cup cooked beans (or sweet potato; see variations) 1/2 cup glutinous sweet rice flour 1/2 cup white rice flour 1/2 cup potato starch 2 Tbl. GFCF baking powder dash of sea salt (or small amount of regular salt) optional: nuts, such as pecans Place all ingredients in blender, including the nuts if desired. Heat waffle maker and place batter on hot waffle maker. Do a test run to see how much you will need. Cook the first waffle about 5 minutes; the others should be checked by about 4 minutes. Makes about 8 waffles. Serve with fresh fruit or dried fruit puree; leftovers freeze well and make excellent sandwiches. Variations: Use part buckwheat flour; use chickpeas and part chickpea flour; use sweet potato in place of beans. Angela

Golden Cake 1 cup white rice flour 3/4 cup sugar 3 tsp GFCF baking powder 1 egg 1/4 cup of GFCF margarine 1/2 cup of GFCF milk liquid 1-2 tsp of GFCF vanilla extract 1 tsp of real cider vinegar or lemon juice Sift dry ingredients together. Drop in margarine, 1/4 cup of milk, vanilla. Beat for 2 minutes. Add the rest of the milk and eggs. Beat 2 minutes more. Turn into a greased 9 or 10 inch round layer cake pan. Bake for about 30 minutes in a 350 degree oven. Cool and turn out on a plate and frost. Makes 1 layer. Stays very moist. Hot Fudge Cake 1 cup rice flour 3/4 cup white sugar 5 Tbsp baking cocoa, divided in half 4 tsp GFCF baking powder 1/4 tsp salt, Don't try this without the salt 1/2 cup GFCF milk liquid 2 Tbsp vegetable oil 1-2 tsp GFCF vanilla extract 1 cup packed brown sugar 1-3/4 cup hot water Whipped Topping or GFCF ice cream, optional, but wonderful In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan. Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped topping or GFCF ice cream if desired. Angela

Baking Powder Biscuits 5/8 cup potato-starch flour 2 teaspoons GFCF baking powder (corn free, if required) 1/4 teaspoon salt 3 tablespoons GFCF margarine 1/4 cup rice milk liquid In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in margarine until all is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed ]. Round up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet. Bake in 500 (F) oven for 8 to 10 minutes, until light golden brown. About 8 biscuits. Blueberry Muffins 2/3 c banana 1 egg 1 cup GFCF milk or water 1/3 c oil or shortening 1 tsp soda 3 tsp GFCF baking powder 2/3 c rice flour 2/3 c bean flour 2 tsp xanthan gum 2/3 c potato flour or mashed potato 1 c blueberries Mix the first 4 ingredients, sift dry ingredients and add to the flour mixture. Add blueberries and mix. Fill prepared muffin tins 3/4 full. Bake at 300F for 40 min. Makes one dozen. Milk-free and Egg-free Bread 2 cups of (white) rice flour 1/2 cup of corn flour 1/2 cup of potato starch 1/4 cup of tapioca flour 2 tsps of locust bean flour (carob?) 3/2 tsps of salt (or use less, if you like) 1/3 oz of yeast (or equiv in dry yeast) 3/2 tsps of sugar 2 tbls of olive oil 1/2 tbls of cider vinegar or lemon juice lukewarm water Put the yeast and the sugar in a glass measure, that can hold 2 cups or more. I mix all dry ingredients (by hand) in a sufficiently large bowl. Oil a spring form (8..10 in diam) and generously dust it with the above dry mix, the flour that does not stick to the form goes back into the bowl. Meanwhile, the yeast and sugar have dissolved, so I add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky. Then I fill up to a level 2 cups and mix again. Mix the dry and wet mixes and stir it with a wooden spoon. Depending on the consistency of the dough, I add lukewarm water, until the dough is smooth and just a bit thinner than regular dough. I put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered by damp cloth. (try to keep the cloth away from dough) After rising, up the heat to 430 F. The heat is usually reached after a few minutes. Set the heat back to 400 F. After10-15 minutes, cover the form and bake the bread for a total of 50-70 minutes. The whole procedure sounds rather annoying, but once you have it in your blood, it is really easy ... BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, maybe also with the ammount of yeast needed. Too much yeast makes the dough go quickly and collapse while baking! The bread thus created can be used for multiple purposes: Just bread (toasted or not), Pizza (prebake a flat! loaf), Pizza bianca (flat bread with olive oil and salt on top), Pizza bianca with onions (add onion rings on top), and a lot of variations with doughs containing nuts, olives, grilled bacon etc. -- do not limit your imagination! Poha Breakfast Bars 1 cup thin poha, uncooked briefly whirled in blender 1 cup quinoa flakes 1 - 1/2 cups GFCF flour 1 cup (packed) currants, raisins, chopped prunes, or other dried fruit 1 cup pear juice, or variations below 1/4 cup white or brown sugar (can be omitted, see variations below) 1/2 tsp. cinnamon, more or less to taste 1/2 tsp. salt 1/2 cup vegetable oil 1/4 cup sesame seeds or small nut pieces Preheat oven to 375 (F). Oil a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. Combine all ingredients in bowl and mix well. It should be moist enough to form a ball, without extra liquid. Put mixture in prepared pan(s) and spread evenly. Bake for 30 minutes. Remove from oven and cut into squares while still hot. Wait until the bars cool before trying to remove them from the pan. I roll bars in sweet rice flour to prevent sticking. Variations: Replace apple juice with 1) orange juice 2) a mixture of 1/4 cup molasses and 3/4 cup water 3) 1/4 cup molasses, 2 tablespoons dark rum or flavoring, enough water to make one cup. If you want to up the molasses a bit, you can omit the sugar in the recipe. **if the fruit is hard, soak it with a bit of water before adding to the mixture. The fruit doesn't soften much in baking. With variation 3, you can use a bit of rum or other flavoring in the soaking water. Angela

I got my tins at BIG LOTS, but I have seen them everywhere, craft stores, discount stores, five and dimes, Walmart, Think of the tins that fruitcake usually come in. Angela

1 1/2 cup sugar 1 cup butter flavor Crisco 4 egg yolks 1 t dried orange peel or GFCF vanilla 1 1/2 cup potato starch flour 2/3 cup cornstarch 2/3 cup tapioca flour 2 t Baking powder 1 t salt In a large mixing bowl, blend 1 1/2 cups sugar and 1 cup butter flavor Crisco. Add 4 egg yolks and 1 t dried orange peel or vanilla. Mix 1 1/2 cups potato starch flour, 2/3 cup cornstarch, 2/3 cup tapioca flour, 2 teas baking powder, 1 t salt. Add to first mixture. It will seem crumbly, but work the dough with your hands until you can form balls. Roll out the dough on wax paper to about 1/8 inch thick. Cut into desired shapes and transfer to greased cookie sheets. Bake in preheated 375 degree oven for 8 to 10 minutes. Makes 6 doz 2-inch cookies. May also be rolled in wax paper and chilled, then sliced in 1/8 inch slices and baked as above. You might be able to freeze this as a log and thaw later. Angela

Thank you all for being so interested. We already have 57 suscribers! Tip of the day to new cooks - get a cookie press / gun. I can make 10-12 dozen cookies FAST. I usually freeze all but a few in ziplocks inside of big tins like the kind BUTTER (Evil word) Cookies come in. Of course I bought unused ones. That way the cookies don't get crushed but are airtight. These tins are also the perfect size for my round waffles, I have the kind of iron that make 1 big quartered circle. I just lay a big sheet of plastic wrap into the bottom and fill with cooled waffles, fold the wrap over the top and close the tin. These tins stack really well and are usually cheap at discount stores especially at the holidays. The freezer bags work fine by themselves but if your cookies get under a big frozen roast they might only be good for piecrusts. Angela Lowry

If your kid liked "Nutter Butter" cookies, these are almost the real thing. Spread a little cashew butter in between 2 cookies or enjoy just "as is". Nutter Cashew Butter Cookies By: WT cookies, GFCF YF 1/2 cup amaranth flour 1/4 cup sweet rice flour 1/4 cup white rice flour 1/2 cup sugar 1/8 cup brown sugar 1/8 teaspoon xanthan or guar gum 1/4 teaspoon baking powder pinch stevia powder (white) ***** OR 1/4 cup sugar (with sugar you may need 1 or 2 TBL water to recipe) 1/2 cup cashew butter 1/4 cup margarine 1 egg Cream together margarine and sugars, cut and mix in cashew butter and egg. Combine dry ingredients and mix into butter mixture. Either drop by spoonfuls and flatten on greased cookie sheet or use cookie gun. Bake at 350 for 8 - 10 minutes (till lightly browned). Yield: 2 doz. small @ ]]) Wendy @ ]]) aka: Toushoes

Another adapted recipe; my son will not eat a crunchy cookie, if you time these right they stay chewy !!! Chewy Amaranth / Pecan Cookies 1 cup pecans; chopped 3/4 cup amaranth flour 1/4 cup sweet rice flour 1/2 cup dari-free milk powder 1 teaspoon baking powder 1/4 cup brown sugar; packed 1 teaspoon GF vanilla 1 egg white 1/2 cup honey 1/4 cup CF butter or shortening; melted Heat oven to 375 degrees. Mix dry ingredients together. Beat liquid ingredients together in separate bowl. Combine mixtures. Drop by spoonfuls on sprayed cookie sheet. With slightly wet hands pat cookies flat (1/4 to 3/8 inch thick) and smooth edges if needed. Bake 8 - 10 minutes. 8 minutes for chewy cookies (You do not want to see any browning on the edges, just dry on the tops.) For crispy cookies bake 10 minutes. (Just a hint of brown edges.) Yield: 2 dozen cookies @ ]]) Wendy @ ]]) aka: Toushoes

I just finally got some Soymage and tried the gold fish recipe from Holly / Bette Hagman. For our second batch I adapted a bit and made doodles that Davey went wild for. If your kid has been yearning for cheetos, these are a pretty decent substitute. Mock Doodle Nips 9 oz. pkg. Soymage chunk cheddar 1 stick Fleismans unsalted margarine 1 tsp. salt pinch garlic 2 pinches paprika 1/2 cup Hagman's GF flour 1/2 cup Millet flour Preheat oven to 400 degrees. Mix "cheese" and margarine, I put mine through my meat grinder to mix them, (a good food processor is recommended ) , add seasonings; add flours and mix all thoroughly. It should resemble the crumbly stage of making pie crust. I put it in a cookie shooter, but you could use a pastry bag or a zip lock bag with a small opening cut off one corner. Lightly spray cookie sheet and make lines (about 1/4 inch thick) all over. Bake 5 minutes, you just want a tiny bit of light browning on the bottoms. Cut into 3 inch lengths. I usually bake 1/2 half the batch and freeze the other half, so we can always have fresh nips in a hurry. @ ]]) Wendy @ ]]) aka: Toushoes

Hi I'm a brand new mom to the GFCF way of life. My son is two years old and I have had him on the diet for a month now. ABA therapy is to begin shortly. Does anyone have a recipe for goldfish crackers and or any other recipe suggestions that may work as positive reinforcers for ABA therapy? Thanks, Barb

Let's make something good to eat! Welcome to the GFCFrecipes list. All are welcome. Many of us are moms with kids on special diets, some of us are grown-ups on diets too. I hope that all of you-all will send in recipes, questions about foods and feedback on the quality of the recipes. I am going to start out by sending in a few recipes that I posted last year on the GFCFkids list and everyone else just jump in. Angela Lowry - moderator

Beany Pasta with pasta machine bean flour combination: 1 part bean flour (I use garbanzo+navy or garbanzo+anasazi flours) 1 part cornstarch or arrowroot 1 part tapioca starch flour 1/3 part rice flour To make the pasta, I use 2 cups of bean flour combination, 1 teaspoon of xanthan gum, and then I use the measuring cup that comes with the machine. (fill it to "this" line with oil, add egg and shake, fill to "that" line with water) Next time I make it, I'll actually measure so that I can give you all a "real" recipe. (egg is optional) I turn on the machine and let it mix for 4-5 minutes. It always takes a bit more water than what is called for -- about a tablespoon more. Then I set the machine to extrude, and out comes the pasta. You only have to cook it for about 1-2 minutes. Stove Top Fruit Cobbler 1-2 cans favorite pie filling (Comstock is gfcf) 1 cup favorite pancake mix or cake mix (dry) 3/4 c. milk (rice, soy, potato, etc.) 1 large egg 1/4 c. chopped pecans or almonds (optional) or sprinkle with maple sugar or brown sugar Add pie filling to medium skillet & heat through (bubbly). Mix egg & milk substitute together until smooth. Add egg/milk mixture to the pancake or cake mix. Stir until most of the lumps are gone. Pour batter over fruit filling. don't worry about completely covering the fruit. As the batter rises, it will expand to cover enough of the fruit. Sprinkle on nuts or sugar evenly (optional). Cover pan. Reduce heat to simmer and cook for 10 minutes before removing lid. Serve in bowls. Top with gfcf ice cream if desired. Bagels and Soft Pretzels 3 cups any basic rice based Bread & Baking Mix I use rice flour plus potato starch plus a little sugar, salt, and gelatin 1 1/2 tsp sugar 1 tbsp dry yeast (Quick Rise) 1/2 tsp salt 1 or 2 eggs 1 cup CF milk 1 1/2 tbsp cooking oil Blend all dry ingredients. Add wet ingredients. Mix until dough reaches a creamy texture. Allow to rise about 1/2 hr. Beat down after first rise. Work on a rice floured sheet of waxed paper. Roll dough into a 5 or 6 inch rope, form into circle. Moisten ends & pinch together. For a soft pretzel, make about 1 inch thick rope and twist into shape. Let rise 10 minutes. Slide into a pot of boiling water - 1 minute on each side. Using a slotted spoon remove from boiling water and place on an oiled cookie sheet. Sprinkle with favourite toppings e.g. sesame seeds, poppy seeds, garlic. Bake at 425° for 20 to 25 minutes or until golden brown. Freeze what you do not need immediately. Average 10 to 12 bagels. For different flavour try 1 tsp cinnamon and 1/2 cup raisins. Chili-Tomato Sauce or Enchilada Sauce 1 tablespoon oil or margarine 1 small chopped onion 1 - 3 tablespoons red chili powder (to taste) 3 cups tomato juice or 2 cans tomato sauce for thicker sauce 1 clove minced garlic salt to taste INSTRUCTIONS Cook onion and garlic slowly in hot oil until lightly browned. Add remaining ingredients and cook about ten minutes. Serve with meat, chili rellenos, or use in casseroles. Gummies Ingredients: 3envelopes unflavored gelatin 1/2 cup Capri sun dry drink mix 4 T cranberry extract or black cherry extract or other flavoring 1/2 cup ice cold water 1/2 cup ice cold pear juice Preparing: Mix powders in a saucepan, pour in 1/2 cup ice cold water & 1/2 cup pear juice while stirring. when all is mixed (you'll get a gelatinous appearance) turn heat onto medium, continue mixing until steam is rising (before boiling) pour into molds. Chill 15 minutes minimum. You can chill much longer... dip into dry drink mix or dry sweetner or even sweet rice flour to keep from sticking. Keep in frig. I use candy molds sprayed with a little oil spray. Mexican Rice Ingredients: 11/3cups uncooked rice 3tablespoons cooking oil 1each, diced: medium onion and garlic clove 2 cups Health Valley beef broth or other broth 1(8-ounce) can tomato paste 1tablespoon minced parsley, fresh or dried 1/2 pound fresh mushrooms, thinly sliced, optional 1tablespoon ground cumin (cominos) 1teaspoon ground coriander Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Add broth (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking. Easy way Mexican rice Fry rice as above. Add jar of favorite salsa and 1 cup water. Cover and simmer 20 minutes until all water is absorbed. Make lots and freeze in sandwich baggies to microwave later. You can also throw in meat and brown before adding rice. Pizza Pockets Ingredients: 6-oz. Italian or Regular Sausage or favorite ground meat 1/3 cup chopped green bell pepper 1/4 cup sliced black olives (optional) 1/2 cup shredded tofu 1/3 cup marinara sauce 1 12 bisquit batch of GFCF bisquit dough divided into 8 balls or 1 batch GFCF pizza dough divided into 8 balls Heat oven to 400°F. In a skillet brown meat and chopped green bell pepper, drain. Stir in olives, tofu, and marinara sauce. Press each ball into 5-inch round. Spoon 2 tablespoons sausage mixture onto center of each biscuit; fold. Seal edges with fork. Place on an ungreased baking sheet and bake for 10-13 minutes, or until lightly browned. Angela Lowry