Gluten Free Recipes

Pumpkin Flan ***CARAMEL*** 3/4 cup granulated sugar 1/3 cup water *** 1/3 cup granulated sugar 4 large eggs 1 cup pumpkin, canned 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 1/2 cups GFCF milk CARAMEL: In small, heavy saucepan melt 3/4 cup sugar over low heat, stirring occasionally. Increase heat to medium and cook, without stirring, until caramel turns dark golden. Watch carefully and do not allow to burn. Remove from heat and add water. (Mixture will spit a lot.) Return to low heat and stir until liquid. carefully pour into 8 small ramekins or custard dishes, tilting each one to coat the sides a little. Set dishes aside in a roasting pan. Preheat oven to 325. In large bowl, whisk sugar and eggs until smooth. Beat in pumpkin puree, cinnamon and vanilla. Stir in milk. Divide mixture among ramekins. Pour enough cold water into pan to come halfway up the sides of ramekins. Bake for 45 to 50 minutes or until just set. Remove ramekins from water and set on wire rack to cool. Chill in refrigerator until ready to serve. To serve, unmold each ramekin onto individual serving plates. Dhal - Serve with Curry - Microwave 150g/5 oz dried lentils 2tbs vegetable oil 1 small onion, chopped 1 clove garlic, crushed 1 tsp curry powder 1/4 tsp ground ginger 1/4 tsp chilli powder 1 tsp salt 1 litre/1 3/4 pints boiling water Rinse and drain the lentils. Combine the oil, onion, garlic, curry powder, ginger and chilli powder in a large, deep dish and cook on FULL (100%) for 4 minutes, until the onions are lightly browned. Stir in the lentils, salt and boiling water. Cover and cook on FULL (100%) for 20-25 minutes until the lentils are tender, stir 2-3 times during cooking. Using a potato masher, mash the lentils to form a thick puree. Continue cooking on FULL (100%) for a further 3-5 minutes if the lentils are not soft enough to mash. Serve as an accompaniment with curry. Tofu Sour Cream 10 1/2 ounces firm silken tofu 1 tablespoon oil 2 teaspoons lemon juice 2 teaspoons apple cider vinegar 1 teaspoon sweetener 1/2 teaspoon salt Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Mock Whipped Cream 1 teaspoon unflavored gelatin 2 teaspoons cold water 3 tablespoons boiling water 1/2 cup ice water 1/2 cup GFCF dry milk 3 tablespoons sugar 3 tablespoons safflower oil -- or alternative Chill a small mixing bowl. In another small bowl, soften gelatin with cold water for ten minutes. Add boiling water, stirring constantly until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in chilled mixing bowl. Beat at high speed of electric mixer until stiff peaks form. Continue beating and add sugar, oil and gelatin. Place in freezer for approximately 15 minutes, then transfer to refrigerator until ready to use. Stir before using to retain creamy texture. Angela