Gluten free pancakes

I usualy whip up 5x recipe for these pancakes so that the kids have them to eat throughout the week.

1 cup gluten free flour (5 cups gluten free flour)

1 tbsp. sugar (5 tbsp. sugar)

2 tbsp. baking powder (3 tsp. baking powder -- DO NOT multiply by 5!)

1/2 tsp. xanthan gum (2 tsp. xanthan gum)

pinch of salt (1/2 tsp. salt)

1 egg (5 eggs room temperature -- soak in warm water for a few minutes before use.)

1 cup rice milk or other milk of your choice (5 cups millk -- I heat up 4 cups for 4 minutes in the microwave and add the last cup before pouring into dry mixture. This improves the texture of the pancakes tremendously.)

2 tbsp. canola oil (2 tbsp. canola oil -- DO NOT multiply by 5!)

Heat griddle on medium heat. Beat egg on medium high speed unti foamy. While the egg is beating, mix all dry ingredients together in a bowl. Make a well in the middle. Pour milk and oil into dry ingredients and mix until combined. Add beaten egg and slowly fold into mixture. Pour about 1/2 cup onto griddle and cook, flipping after about 2 minutes on each side.

Spaghetti Sauce

1 large red pepper, seeded and cut in half

2 lbs. ground beef

1 large onion, diced

2 roma tomatoes, seeded and diced

1 tsp. salt

1/2 tsp pepper

1 tbsp. sugar

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. paprika

1/4 tsp. ground red pepper

2 bay leaves

2 large cans organic crushed tomatoes

1. Wash, halve and seed large red pepper. Broil for 15 minutes in toaster over, skin side up. Place in paper bag for 5 minutes, then peel and dice and add to sauce.

2. While pepper is roasting, saute onions and roma tomatoes. Add ground beef and saute till brown. Season with salt and pepper. Add all spices (except for bat leaves). Mix well. Add two cans crushed tomatoes. Add bay leaves and bring to boil. Set heat to low to simmer. 3. Add diced roasted peppers and simmer for about 30 minutes more. 

4. Meanwhile cook noodles and drain and serve.

Gingerbread houses

Since we can't buy any ready-to-make gingerbread kits, I have been making these every year with a lot of success. Thanks to Martha Stewart for the template and recipe, the kids enjoy decorating these houses and it is a great holiday activity for us to help us get ready for Christmas. 


Update 2011: Noah has moved on from houses and now requests a gingerbread train. This will be the third year I will be making gingerbread trains and here's where you can find the template from Family Fun's website.

1 tsp. baking soda

1/2 tsp GF baking powder

1 c. (2 sticks) unsalted butter

1 c. dark brown sugar

4 tsp. ground ginger

4 tsp. ground cinnamon

1 1/2 tsp. ground cloves

1 tsp. finely ground black pepper

1 1/2 tsp salt

2 large eggs

1 1/2 cups unsulfured molasses

6 cups GF flour

1. In a large bowl, sift together GF flour, baking soda, and baking powder; set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.

3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least one hour.

4. Heat over to 350 degrees. On a well-floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center but not dark around the edges.

Longaniza (Filipino breakfast sausages)

This is my mom's recipe and it is delicious. Decrease or increase ingredients to your taste. I love a lot of garlic in mine.

2 lbs. ground pork or meatloaf mixture (pork, veal, beef)

1 1/2 tbsp. sugar

1 1/2 tbsp. salt

2 tbsp. GF soy sauce

1/2 c. vinegar

2 tbsp. ground peppercorn

2 tbsp. chopped garlic

Mix all ingredients together. Marinate for 24 hours in a glass bowl in refrigerator and covered. Shape into patties and fry or microwave to cook.

GF Graham Crackers

Yes, graham crackers from scratch. A little tedious, but if you don't care too much about how they look, they taste great. I usually make two recipes worth: one for the kids to eat, and the rest for a cheese cake recipe. 

From Living Without magazine, Summer 2006, p. 46.

2 1/4 cups GF flour mix

1/2 c. packed brown sugar

1 3/4 tsp. cinnamon

1 tsp. GF baking powder

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

7 tbsp. butter, cut into pieces

3 tbsp. cold water

3 tbsp. honey or agave

1 tsp. vanilla

1. Mix together GF flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt. 

2. Using fingertips, work butter into dry ingredients.

3. Sitr in cold water, honey, and vanilla. If dough is too dry, add a little more cold water, a tsp. at a time.

4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.

5. Preheat over to 325 degrees. Line a cookie sheet with parchment paper.

6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Remove top zip lock sheet. Cut into 2 x 3 -inch pieces and prick lightly all over with a fork. Take remaining sheet with dough on it andturn it over. Lay it flat, rolled dough side down, onto prepared pan. Remove sheets.

7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten free Barbecue Sauce

Rachel Ray has some truly easy and delicious recipes. Most people ask me what I cook for my food-allergy prone kids and are usually shocked that I have to do everything from scratch. I love to cook and it usually doesn't take much more effort to grab a few ingredients together to start a meal. This barbecue sauce is super easy and GF to boot!

Saute a small red onion in olive oil.

Add: 

1/4 c. apple cider vinegar, allow to simmer about 1 minute

1 cup chicken stock

2 handfuls of brown sugar

1/2 small bottle of honey mustard

1/2 tsp. allspice

1 tsp. curry

Simmer till reduced (about 15 minutes) and use on your chicken breasts or pork when grilling.

Workable wonder dough and Cinnamon Rolls by Karen Robertson

I found this recipe online and it is amazing! The site credits Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998).

My kids love the cinnamon rolls that we make out of it and the recipe is easily followed -- Wil, who is 12 years old, was able to make the dough and cinnamon rolls with minimal guidance from me. A very special guest was able to bring home one of Wil's cinnamon rolls to enjoy!

2 tsp. unflavored dry gelatin

2 1/4 tsp. active dry yeast

2/3 cup warm water (105 to 115 degrees)

2 tbsp. sugar

2 1/2 cups gluten free flour

2 1/2 tsp. xanthan gum

1/4 c. instant nonfat dry milk powder

1/2 tsp. salt

3 tbsp. vegetable oil

2 eggs

Combine gelatin, yeast, water, and sugar together in a two-cup glass measure. Let stand for five minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for two minutes, using the dough attachment until a soft dough forms. Use dough in favorite recipe.

CINNAMON ROLLS

1 recipe Workable Wonder Dough recipe

3 tbsp. butter, melted

2/3 c. brown sugar

2 tbsp. ground cinnamon

1/2 c. raisins (optional)

1 1/3 c. confectioners sugar

3-4 tbsp. milk

Butter an 8-inch round cake pan. Warm an oven to its lowest setting, about 170 degrees).

Roll out the dough to a 9 x 18-inch rectangle, approximately 1/2 inch in thickness. Brush dough with three tbsp. melted butter, avoiding 1/2 inch of edge of dough. Mix brown sugar, cinnamon, and raisins together. Sprinkle evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into nine equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour in warmed oven. Bake at 400 degrees for 15 to 20 minutes. 

While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Remove cinnamon rolls from baking pan when done and arrange in serving dish. Drizzle confectioners sugar mixture over hot, baked cinnamon rolls and serve immediately. 

Delicious chocolate cake

Sometimes the best recipes come right on the package. This is from the Hershey's cocoa powder can: a chocolate cake recipe that I have modified to accommodate for gluten free baking. It holds up really well and looks and tastes delicious. For easy decorating, create a ganache to pour over the cake when you're in a hurry.

3/4 c. cocoa

1 cup boiling water

1/2 cup (1 stick) plus 2 tbsp. butter.

2 cups sugar

3 eggs

1 tsp. vanilla extract

1 3/4 cups gluten free flour

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. xanthan gum

1/2 cup milk (rice milk is great for baking)

1/4 c. sour cream

1. Heat over to 350 degrees. Grease appropriate baking pans (three 9-inch or three cupcake pans). Line bottoms with parchment paper; grease and flour paper. Mix cocoa with boiling water in small bowl. Stir until smooth. Set aside to cool.

2. Beat butter and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Mix together: GF flour, baking soda, salt and xanthan gum; separately measure milk and sour cream into liquid measure. Add flour mixture and milk/sour cream mixture alternately to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes (depending on pan; 18 minutes for cupcakes) or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off parchment paper. Cool completely. Frost as desired.

Gluten free bread

Adapted from Living Without Spring 2006, p. 7

1 1/2 c milk (rice milk does well in this recipe as well)

1/4 c. olive oil

2 tsp. cider vinegar

3 large eggs

2 tbsp. brown sugar

1 1/2 tsp salt

1 3/4 tsp. xanthan gum

3/4 tsp. dough enhancer (or according to directions)

1/3 c. tapioca flour

3/4 c. *+ 2 tbsp. sorghum flour

2 c. brown rice flour

1 packet gluten free active dry yeast

1. In a 2 cup liquid measure, mix ilk, olive oil, cider vinegar, and eggs. Beat slightly and pour into bread pan.

2. In a separate bowl, mix all dry ingredients (except yeast).

3. Pour dry ingredients on top of liquid ingredients. Make a small well in the middle of dry mix and add yeast.

4. Set bread setting for 1 1/2 lb. loaf, medium crust.

My kids love this bread. After baking and cooling, I slice the bread and place parchment paper in between slices. I take the heels and freeze (to use as bread crumbs in other recipes) and leftovers are sliced at the end of the week to make french toast sticks for the weekend.

GF chocolate chip cookies

When Wil was in elementary school -- probably in the third or fourth grade, he brought home this recipe. I've modified it from the original (I made a mistake following the recipe and found out that it tasted better this way).

1 cup organic shortening

1 cup organic sugar

1/2 cup organic brown sugar (tightly packed)

2 eggs

2 1/4 c. gluten free flour

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

12 oz. chocolate chips

1. Soften the shortening and beat until creamy.

2. Gradually add the white and brown sugars and beat until fluffy.

3. Add eggs one at a time and beat well after each addition.

4. Add vanilla and beat 30 more seconds.

5. Add chocolate chips.

6. Mix all dry ingredients together.

7. Slowly add dry ingredients to shortening mixture. Mix well.

8. Using an ice cream scoop. drop dough on to cookie sheet lined with parchment paper.

9. Bake at 350 degrees for 14 minutes.

Gluten-free pie crust

Adapted from Martha Stewart, enough for 2 single-crust pies, or 1 double-crust.

In a food processor, pulse 2 1/2 cups GF flour, 1 tsp. sugar, 1 tsp. salt.

Add 1 cup (2 sticks) unsalted butter, chilled, and cut into small pieces.

Pulse until mixture resembles coarse meal.

Add 1/4 cup water, 1 tbsp, at a time. GF flour reacts to humidity so you may have to add more or less depending on how much moisture there is in the air. Turn onto wax paper and knead and form into a ball and wrap in wax paper. Chill for at least one hour.