1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the Flour mix, salt, baking soda, xantham gum and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

5. In a small bowl combine the sugar with the cinnamon for the topping.

6. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16-18 cookies.

1 cup margarine (or acceptable fat like coconut butter or palm oil spread)
1/2 cup sugar
1 cup DariFree (dry potato milk)
1/2 cup brown sugar
1 dash ground vanilla or 1/2 teaspoon liquid vanilla

Cream together. Add 2 eggs and mix well.

1 1/2 cup white rice flour (or use equal amount sorghum instead)
1/2 cup potato starch flour
1/4 cup tapioca flour
1 1/2 teaspoon xantham gum (use equal amount guar gum instead)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 375 degrees. Combine and add to egg/sugar mixture. Mix and add 12 ounces of GFCF (NO DAIRY) chocolate chips and one cup chopped nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until golden brown.

1/2 cup sorghum flour
1 1/2 tablespoons arrowroot powder OR 1 egg
1/2 tsp guar gum
1 tsp baking powder
1/4 tsp salt
2 tablespoons oil
2 tablespoons maple syrup
1/4 cup water
3/4 tsp vanilla extract (make corn-free using a dash (1/8 tsp) ground vanilla instead)

Preheat oven to 350 degrees. Line cupcake tin with paper liners (this will make 5 cupcakes). Mix (or sift) together the dry ingredients in a bowl. Add the oil, maple syrup, water and vanilla all at once. Stir until mixed. Spoon into prepared cupcake tin. Bake for about 15-20 minutes. Cool completely before icing (or eating). These tasted very good, but were a little crumbly.


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Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.

Cook potatoes, grate. Grate squash. Combine melted ghee or margarine, salt and pepper into bowl. Mix well (I find using your hands is better than a spoon / fork.) Form little logs (no longer than the size of your palm) and place on ungreased cookie sheet. Bake 425 degrees for 25 minutes or until golden brown. Jeff says “two enthusiastic thumbs up.”

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This is a great recipe to trick your kids into eating protein when they only want fries!

Steak Fries (bought from the freezer dept, defrosted)
Cooked, shredded chicken, chopped very finely

Slice open steak fries on one side, scoop out a little potato meat and re-stuff with chicken, close and fry. (this can be chicken left over from anything or fresh made, or rotisserie)

1 lb boneless skinless chicken breasts, cut into chunks
1 egg, beaten
4 ounces GFCFSF bread crumbs, such as Gillian’s brand*
Oil for frying

Dip chicken into egg, then coat with crumbs.  Fry until cooked through.  Drain on paper towels.

Serves 4.

*Other subs for breadcrumbs are crushed potato chips or cereal (GFCFSF, of course).

Cut hot dogs in half – easier size for kids to handle. Insert wooden sticks into one end of each half hot dog. Allow hot dogs to warm to room temperature and dry off each hot dog with a kitchen towel (the batter will stick better). Mix batter ingredients until smooth. Let stand about 15 minutes to thicken slightly. Heat cooking oil to 375. Dip hot dogs into the batter, let excess batter drip back into bowl for a moment. Deep fry 4-5 minutes or until golden brown.

Hints:

• Use a very deep bowl or large measuring cup to mix batter in – it’s easier to dip hot dogs into.
• If batter is too thick add more liquid.
• If you don’t have a deep fryer an electric skillet will work.
• You can order the Aunt Candice mix and Vance’s potato milk on-line.
• These freeze well and reheat well in oven


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• Finger Foods - Food-on-a-stick!
  
  

  Batter: Safflower or peanut oil, for frying
  1 cup GF flour mix, plus more for coating
  1 cup yellow cornmeal
  2 tablespoons sugar
  1 teaspoon baking powder
  1 large egg
  1/2 cup CF milk substitute

  Variations:
  Hot Dogs
  Gherkins
  Baby corn
  Shrimp, peeled and de-veined
  Mushrooms
  Apple slices
  Pineapple chunks
  Hard-boiled eggs

  Special Equipment: Long wooden skewers

  Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

  Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

  Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.
  

  
  
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• Finger Foods - Grandama Sharon's Chicken Nuggets
  
  

  Organic boneless chicken
  Eggs
  Pacific Low Fat Vanilla Rice Milk
  Bob’s Red Mill GF Pancake Mix
  Sugar
  Lawry’s Seasoned Salt
  GFCF bread made into crumbs
  Ground Flaxseed Meal (optional)
  Oil for frying

  Cut up chicken into whatever size “nugget” you want.  Beat eggs and add rice milk - just like you use to dip French toast. Mix up equal part of pancake mix and bread crumbs, add seasoned salt to your taste and sugar – I usually use about 1/4 cup sugar to four cups of the breading mix. Put oil in either an electric skillet or a deep fryer. Heat to 350. Dip chicken in egg wash, then into the crumb mixture and then into the oil. I usually cook 1 piece first and taste and then make any adjustment to the seasonings. I usually make a large amount and then freeze. They heat up better in the oven than the microwave.

  I just made this recipe up when we were at Walt Disney World and staying in a time share. It was such a hit it has been a staple ever since. The flaxseed is just to get more Omega 3’s into the kids – it doesn’t change the flavor at all but it does give dark specks to the breading mix.

  
  
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