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Thursday, December 23, 2010

Crock-Pot Makes Gluten-Free Dessert EASY!

While tapioca is naturally gluten-free, not many know that you can actually make it in a crock-pot, making preparation especially easy. My husband is not especially fond of tapioca, but the following recipe, topped with cinnamon, fruit and whipped cream, received his highest rating of a#10! So take some of the stress out of holiday preparations and whip up this easy and delicious gluten-free dessert!

2 quarts milk
1 1/4 c. sugar
1 c. small pearl tapioca
3 eggs
1 Tbs. vanilla

canned peaches, mandarin oranges or crushed pineapple
whipped cream

Pour milk and sugar in 4 quart crockpot. Stir until sugar is mostly dissolved. Pour in tapioca. Cover and cook on HIGH for 3 hours. Lightly beat eggs in a bowl. Ladle out about 1 cup of the milk, and stir into the egg mixture. Pour back into the crockpot and cook on LOW for 20 more minutes. Let cool completely. Serve with fruit, sprinkled cinnamon and whipped cream on top. Delicious!! (Makes 12-14 servings)

Thursday, November 11, 2010

Gluten-Free Brownies!

My mother-in-law specially requested gluten-free brownies. I altered several "gluten" recipes to make these very rich, very chocolate gluten-free brownies. The result: raving reviews from all who ate them (including the non-gluten-free eaters). The only drawback is that they are NOT low-calorie. But, as long as we are indulging in a special treat, they are especially wonderful when frosted with chocolate frosting, and topped with a scoop of peppermint or vanilla ice-cream. :~) Enjoy!

(Side note: you can use either unsweetened baking chocolate, or baking cocoa combined with a little extra butter. I used the baking cocoa, with wonderful results.)

Gluten-Free Brownies
1 c. butter
7 oz. unsweetened baking chocolate, cut in pieces OR 17 Tbs. baking cocoa + 2 1/2 Tbs. butter
5 eggs
2 1/2 c. sugar + 2 Tbs.
1 Tbs. vanilla
1 1/2 c. gluten-free all-purpose flour mix #2 (see recipe in earlier post)
2 tsp guar gum
1 c. chopped wanluts (opt)
1 can of chocolate frosting (opt)

Heat oven to 350 degrees. Spray 9 x 13" pan with baking spray. In a saucepan, melt butter and chocolate over low heat (or, melt butter--including the extra 2 1/2 Tbs--and mix in baking cocoa), stirring constantly. Let cool for 5 min. In a medium bowl beat on HIGH speed sugar, vanilla and eggs for 3-5 minutes. Beat in chocolate mixture, on low-speed. Beat in flour and xanthan gum just until blended. Stir in walnuts (if desired). Bake at 350 degrees for approximately 35 minutes, or until toothpick comes out clean. Do not overbake! If desired, once cooled, frost with chocolate frosting.

Monday, October 25, 2010

Gluten-Free Fall-Time Dessert!

Nothing speaks of fall quite like a freshly baked pumpkin dessert. The aroma of this delicious gluten-free coffee cake is sure to bring your family running to the kitchen ... which is exactly what you want, as it is best served warm. If desired, you can make it extra special with a scoop of vanilla ic-cream or a generous dollop of whipped cream. Serve with fresh cider or a hot cup of coffee, and it makes the perfect beginning ... or end ... to a cool fall day!

Gluten-Free Pumpkin Coffee Cake
1 1/3 c. cornstarch
1 1/3 c. potato starch
1 Tbs. + 1 1/2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. guar gum
1 tsp. pumpkin pie spice
1 c. sugar
1/2 c. brown sugar
1 (15 oz) can pumpkin
1/4 c. oil
2 Tbs. water
2 large eggs
2 tsp. vanilla
1/2 c. chopped pecans (opt)

1/2 c. sugar
1/2 c. wheat-free all-purpose flour mix
4 Tbs. butter, softened
1 tsp. cinnamon

Preheat oven to 350° F. In a large bowl combine dry ingredients; add remaining ingredients and blend until completely moistened. Spread batter in a greased 9 x 13" cake pan. In a medium bowl combine the topping ingredients with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 30-40 minutes, until center springs back when touched lightly. Do not overbake! Serve warm.

Thursday, October 14, 2010

Easy Gluten-Free Treat for School Lunches!

Now that the initial excitement of the start of school is over, children will be especially glad for a treat in their lunches. These Gluten-Free Apricot Date Squares are not only delicious, they are also easy to make--so they fit into Mom's busy schedule also ... making them an all-around winner.

Please note that the coconut is completely optional. Also, the apricot jam could be replaced with orange marmalade, if preferred.

Gluten-Free Apricot-Date Squares
1 c. water
1 c. sugar
1 c. chopped dates
1/2 c. apricot jam
1 3/4 c. old-fashioned oats
1 1/2 c. gluten-free all-purpose flour #2 (see recipe in earlier post)
1 c. flaked coconut (opt.)
1 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. cold butter, cubed

In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat and simmer uncovered for 15-20 min, or until mixture is thickened, stirring occasionally. Remove from the heat. Stir in apricot jam and set aside.

In a food processor, combine the oats, gluten-free flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs.

Spray a 9 x 13 inch pan with cooking spray. Press 3 c. of the mixture into the pan. Spread apricot jam mixture over pressed crumbs. Sprinkle remaining crumb mixture on top and press down gently. Bake at 350 degrees for 20-25 min, or until lightly browned. Cool on a wire rack and cut into squares. Makes approx. 3 dozen squares.

Thursday, September 30, 2010

Gluten-Free Cookies

I couldn't decide whether I wanted to bake oatmeal, peanut-butter or chocolate chip cookies ... so I came up with the following recipe that gives the best of all three kinds of cookies! :) And, as confirmation that the recipe turned out deliciously, a friend who absolutely "hates" gluten-free desserts, couldn't even tell that they were gluten-free! They are a wonderful blend of buttery sweet and salty ... with a crisp outside and a chewy inside.

Please note that, while I used some "less-common" ingredients such as sorghum and French Vanilla Coffee Creamer, I also listed in parentheses items that are more commonly on hand that can be used instead.


Gluten-Free Oatmeal Peanut Butter-Chocolate Chip Cookies
1/4 c. butter
1/4 c. shortening
1 Tbs. sorghum (or molasses)
1 egg
1 Tbs. Nestle Coffee Mate French Vanilla creamer (or 1 tsp. vanilla flavoring)
1 c. all-purpose gluten-free flour mix #2
1/2 tsp. xanthan gum
1 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. chocolate chips
1/2 c. peanut butter chips (or butterscotch chips)

In a large bowl, cream shortening, butter and sugar. Beat in sorghum, egg and vanilla creamer. Combine gluten-free flour, oats, soda, cinnamon and salt. Add to shortening mixture and mix well. Stir in chips. Drop by large Tablespoonfuls (approximately 1 1/2" balls), and drop 2" apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 min, or until golden brown. Cool 5 minutes before removing to wire rack. (Makes approximately 18 cookies)

Tuesday, September 21, 2010

Healthy Gluten-Free Breakfast Recipe

School has started again, and with it the need for a fast, healthy, gluten-free breakfast. This week's gluten-free recipe should make that goal just a little easier to meet.

Gluten-Free Cherry Almond Granola
1 cup packed brown sugar
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons butter (may substitute olive oil, if desired)
2 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat-free vanilla yogurt, optional

In a saucepan, combine the brown sugar, honey, apple juice concentrate and butter. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray (or better yet, use silicone mats!). Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. For chewier granola, do not overbake. Cool completely. Serve with yogurt if desired. Store in an airtight container. Makes 3 quarts (you can easily half this recipe if that is too much).

Tuesday, August 31, 2010

Gluten-Free Zuchinni Pancakes

I've shared several dessert recipes ... now for something a little more healthy! Everyone seems to have an abundance of zuchinni at this time of year. So here is a gluten-free recipe to use up some of that excess zuchinni. These zuchinni pancakes are wonderful for dinner when topped with ketchup, tomato sauce, grated cheese, or sour cream and chives. Add a fresh garden salad, and you have a delicious and light dinner for one of these final hot days of summer!

Zuchinni Pancakes
2 c. grated, unpeeled zuchinni (squeeze out liquid)
2 Tbs. grated or finely chopped onion
1/4 c. parmesan cheese
1/4 c. Gluten-Free All-Purpose Flour #2 (see recipe in earlier post)
2 eggs
2 Tbs. mayonaise
1/4 tsp. oregano
salt & pepper to taste

Mix all ingredients. Heat 1 Tbs. butter in a skillet. To make each pancake, pour about 1/4 c. batter in the pan; flatten with a spatula. Brown on both sides. Serve plain or top with tomato sauce and grated cheese, or sour cream and chives.