Gluten Free Recipes

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