Gluten Free Recipes

Be careful of temps as stated and most candy works better on a dry day. I use a few real marble tiles that I picked up at a home improvement store, it works great and I can wash and store them when not doing candy or pastry. Angela Lowry, enjoy. Nut Brittle 3 cups sugar 1 cup white corn syrup, or sugar cane syrup 1/2 cup water 3 cups nuts, raw peanuts, pecan pieces, almond pieces, walnut, pine nuts, even soy nuts 1 tablespoon GFCG margarine 1 teaspoon salt 2 tablespoons aluminum free baking soda Oil 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add nuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and nuts will "pop" because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces. Makes 2 1/2 to 3 pounds. Use a candy thermometer for perfect brittle! Nut Butter Balls Here is a great snack and wonderful recipe for kids: 1 c. nut butter or tahini 1 c. powdered rice or Dari-free milk 1/2 c. honey Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa " " " coconut dip into chocolate fondue World's Greatest Fudge Ingredients: 4 tbs. cocoa 1 box (16 oz.) 10-X sugar 4 tbs.. nut butter 1/2 lb. (2 sticks) Fleishman's unsalted margarine or other GFCF Mix the cocoa and sugar together well. In a double boiler melt the butter and nut butter together. Pour the melted mix into the bowl with the sugar/cocoa mix in it. Mix well (but not with a mixer, but rather with your hands or a wooden spoon). Grease a 9 x 9 pan (or one of similar size). Place the fudge mixture into the pan and pat down until evenly distributed. Cut the fudge as desired (this is important to do before you go to the next step because it is not easy to cut after this point...) Place the fudge into the fridge until it is firm (actually more like hard) When you are going to eat the fudge get it out for a bit and let it warm up to room temperature (much better than when it is hard and cold). JELLY CANDIES IN A SMALL PAN- 1 3/4 oz Dry fruit pectin (Sure Jel) 3/4 c Water 1/2 ts GFCF Baking soda IN A 2ND LARGER PAN 1 c Sugar 1 c Light Karo, corn or cane syrup 1/2 teas lemon juice or 1/2 teas Vit C crystals (absorbic acid) 1T oil of lemon, or oil of orange or other natural flavoring Lightly grease candy molds, or spray with oil, and sprinkle with granulated sugar. Cook both mixtures, stirring alternately until foam subsides. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture. Remove from heat and stir in flavoring & 1/2 teas lemon juice or Vit C crystals. Pour into prepared molds. Let set for 24 hours. Remove from molds & roll in granulated sugar. These don't keep long, but then they don't need to. Lemon Drops 2 c Sugar 1 c Light corn syrup or cane syrup 1/2 c Water 1/2 ts Oil of lemon* 1. Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny fancy metal molds with vegetable oil. OR: You may drop the mixture by teaspoonfuls onto oiled cooky sheets to make patties. 2. Combine sugar, syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe sugar crystals from side of pan as mixture cooks. 3. Reduce heat to medium and cook, without stirring, to 300F on a candy thermometer. (A teaspoonful of syrup will separate into threads that are hard and brittle when dropped in cold water.) 4. Remove saucepan from heat and stir in oil of lemon until mixture stops bubbling. 5. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too hard, return saucepan to very low heat, just until mixture thins, but not long enough for syrup to darken.) Cool candies in molds at least one hour. 6. To remove candies: Insert the pointed tip of a small paring knife around edge of molds and press to loosen. Toss in small batches in a paper bag with 2T dry rice flour and shake like shake-in-bake to coat to prevent from sticking.Store in layers, separated by aluminum foil or parchment, in a tight-fitting container. Orange Drops - Follow above directions for Lemon Drops, substituting 1/2 tsp. oil of orange* for the 1/2 tsp. oil of lemon. *Oil of lemon and oil of orange are products that can be purchased in any drug store. You can also substitute 1 1/2 tsp. lemon extract or orange extract for the oils, if you wish. WARNING! you must use a METAL mold or pan, not plastic. Lollipops 2 c Sugar 3/4 c Light corn syrup or cane syrup 1 c Water 1 pn Salt 1/2 ts Peppermint or cinnamon oil; -or to taste for color a few drops of beet juice, cranberry extract or blueberry juice (optional) Popsicle sticks or lolly sticks In a saucepan combine sugar, corn syrup, water and salt and bring to boil. Cool mixture until candy thermometer registers 300-310~ or a drop of the mixture placed in cold water produces a brittle strand of candy. Remove from heat and stir in 1/2 to 1 ts peppermint or cinnamon oil. Stir in several drops of coloring and stir to combine. On a lightly oiled marble slab pour the syrup into small round shapes and position a paper lollipop stick in each round. As an alternative, pour syrup into lightly oiled small or regular cupcake tins and position a popsicle stick in each cup. Allow lollipops to harden and then carefully remove from either marble surface or cupcake tins. Individually wrap each lollipop in plastic wrap to prevent them from sticking together. Yield: 2 dozen small lollipops or 1 dozen large lollipops. LOLLIPOPS Amount Measure Ingredient -- Preparation Method