Gluten Free Recipes

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