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- Breakfast - Pancakes and Waffles
- Breakfast - Pancakes
- Breakfast - Waffles without Eggs (from Special Diet Celebrations)
- Craft - GF Playdough
- Crafts - Pathiri Play Dough
- Crafts - Play Clay
- Dessert - Animal Cookies by Sara W (Wheat-free, Milk-free, Egg-free)
- Dessert - Apple Sauce
- Dessert - Basic White or Yellow Cake
- Dessert - Chocolate Cake
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Breakfast - Pancakes and Waffles
2 cup sorghum flour
1 cup tapioca flour
5 tsp. baking powder
1 tsp. salt
4 tbsp. sweetener of choice
2 eggs
6 tbsp. oil
1 tsp. vanilla
2 cups CF milk substitute
2 ripe bananas, mashed. (if Phenols are an issue, replace bananas with 1 small jar Gerber Pears)
Mix dry and wet ingredients separately, then add wet ingredients to the dry mix. Use regular waffle iron to cook. Very yummy!
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- Breakfast - Pancakes
1 1/4 cups rice flour (preferably organic)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup CF milk substitute (optional add 1T vinegar or lemon to make buttermilk )
2 eggs
1/4 cup oilAdd the oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.
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- Breakfast - Waffles without Eggs (from Special Diet Celebrations)
1 cup brown rice, garfava, or sorghum flour
1/2 cup potato starch flour (use arrowroot starch if potatoes are out)
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum or guar gum
1 tbsp. honey or sugar
2 tbsp. cooking oil
1 tbsp. GFCF cider vinegar with enough milk substitute to equal 1 1/4 cups (as a buttermilk substitute)
1 tsp. GF vanilla extractIn a small bowl, mix together flours, baking soda, salt, xanthan gum, and sugar. (If using honey, add to liquid ingredients.) Whisk in oil, buttermilk substitute, and vanilla. Heat waffle iron. Pour 1/4 of batter on to heated waffle iron. Follow manufacturer's directions for your particular waffle iron. Close and bake until steaming stops, about 4 - 6 minutes. Repeat with remaining batter. Makes 4 waffles, depending on size of waffle iron. (Remember do not use a glutenous waffle iron! Use separate waffle irons for GFCF products!)
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- Craft - GF Playdough
Regular playdough is gluten full and a BIG NO NO on a GF CF diet. You can use CRAYOLA MODEL MAGIC or create your own. Here are some recipes:1/2 cup rice flour
1/2 cup corn starch
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tsp. cooking oil
colorings can be addedCook and stir on low heat for 3 minutes or until it forms a ball.
Taken from "Gluten Free News" Spring 1996 issue
In rereading my notes I see that the recipe I used was the same, except it called for corn flour rather than corn starch. I stirred it over low heat until it couldn't be stirred any longer, then kneaded in more white rice flour by hand. It was still sticky so I sat it in a ziploc freezer bag for 2 days at room temperature and then it seemed to be OK. Mine lasted 5 years, kept in a freezer ziploc bag in the frig when not in use.
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- Crafts - Pathiri Play Dough
1 cup white rice flour
2 teaspoons cream of tartar
1/4 cup salt
1 teaspoon xanthan gum
2 tablespoons oil
Place all ingredients in a food processor. With blade running, slowly add 1/2 cup of boiling water through feed tube until the mixture forms a ball. If dough seems too crumbly, add more water, 1 tablespoon at a time, until dough is soft and firm. Run processor for a few more seconds to knead the dough, then transfer to a mixing bowl. Let cool, then knead until silky for 3-5 minutes. Lightly dust kneading surface with rice flour if necessary. If you don't have a food processor, stir flour with spoon in a mixing bowl while slowly adding boiling water, then knead for 10 minutes. Store tightly sealed. refrigeration when not in use is not necessary, but will maintain freshness.
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- Crafts - Play Clay
1⁄2 cup Rice flour
1/4 cup Corn starch
1/4 cup Salt
2 tsp Cream of tartar
1 cup water
1 tsp cooking oilfood coloring
Combine all ingredients in a pot and cook over low heat until it forms a ball. When cool enough to touch, pat gently until smooth. When completely cool, store in an airtight container.
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- Dessert - Animal Cookies by Sara W (Wheat-free, Milk-free, Egg-free)
2 teaspoon arrowroot powder- 2 1/4 cups GF flour (use Bette Hagman flour recipe but substitute the rice flour with equal amounts sorghum)
- 1/2 teaspoon salt
- 1/4 teaspoon corn-free baking powder
- 1 cup dairy-free/soy-free margarine or coconut or palm oil substitute
- 3/4 cup sugar
- 1 1/2 tablespoon oil
- 1 1/2 tablespoon water
- Breakfast - Pancakes
1 teaspoon baking powder, blend with oil and water 1 dash ground vanilla. Preheat oven to 375 degrees. Blend arrowroot powder, GF flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10-12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks. Yield: 80-100 cookies
Cookie Variations:
- Chocolate Cookies - add 2 ounces melted baking chocolate, substitute 1/4 teaspoon baking soda for the powder. (Caution: baking chocolate may not be milk-free.)
- Caramel Cookies - Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.
- Orange Cookies - add 1/4 cup flour, 1 tablespoon orange juice and 1 teaspoon orange peel grated.
- Spice Cookies - add 1 1/2 teaspoon assorted spices to flour mixture.
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Dessert - Apple Sauce
Apples
CinnamonChoose apples that are sweet - NOT tart apples like Granny Smith or Cripps Pink. Choose apples that are naturally sweet --Yellow Delicious, Red Delicious, Gala, Fuji, Rome and always use a mixture - never just one type. Sweet apples means no added sugar.
Peel, core and slice apples. In a pot big enough to hold all the apples, put an inch of water in the bottom, put all the apples in and cover with a lid. Cook until apples are very tender and smoosh when you stir them. Using a potato masher (or you can transfer the apples to a food processer, blender, or food ricer/mill), mash apples until desired consistency. Season to taste with cinnamon. Chill and serve. You may also freeze or can the sauce.
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Dessert - Basic White or Yellow Cake
6 T. CF margarine
1 C. sugar
2 large eggs or 3 egg whites
1 C. rice flour or GF flour mix ( I use the mix because it tastes better and is not so gritty)
6 T potato starch flour
2 T tapioca flour
1 t guar gum
1/4 t. baking powdered
1/4 t baking soda
1/4 t. salt
3/4 cup cf milk substitute with 2 t. apple cider vinegar or 2 t lemon juice
1 t. gfcf vanilla extract
(If you use Vanilla Almond Breeze milk drink you will not need the vanilla)Mix together margarine, eggs and sugar until blended. In a separate bowl combine flours, guar gum, baking powdered, soda and salt. In a separate measuring cup prepare milk and mix with vanilla extract. On low speed add dry mix to egg mixture alternating with milk. Mix just until combined. Spoon batter into pans. Bake at 350 for around 30 minutes.
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Dessert - Chocolate Cake
EVERYONE needs a chocolate cake recipe. Your friends will NEVER KNOW it is GFCF!
1 cup white rice flour (preferably organic, such as Bob's Red Mill)
1/2 cup sorhgum flour
1 cup sugar
1/2 cup CASEIN FREE cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 tsp xanthan gum or guar gumMix these ingredients in a bowl, then add 1/2 cup cooking oil 1/2 cup rice milk or other milk substitute 1/2 cup hot water 1 egg 2 teaspoons vanilla Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan and bake in a preheated 350 degree oven for 30 minutes. Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes
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