This is from the POFAK message archives by Teresa S.

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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Arrowhead Mills All-Purpose GFCF Baking Mix
Salt and pepper to taste
Onion powder
Garlic powder
Cumin
Oregano
Water
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying

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.

4 white potatoes (cooked and grated)

2 Yellow crooked squash (grated)

1/4 cup CF margarine

Sea salt and pepper to taste

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.”

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:
  Vegetable 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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• Finger Foods - Granola Bars that Picky eaters like!
  
  

  Crust:

  4 cups nut flour (I used a blend of 2 cups almond and 2 cups walnuts, you can play around with what blend you like. Many use straight almond flour for the entire mix.)

  1/3 cup CF margarine (I use coconut oil)

  1/4 teaspoon baking soda

  1/4 teaspoon salt

  1/2 cup honey, Cinnamon may be good to add here - I haven't tried it yet but plan to with my next batch.

  Mix all ingredients well. flatten on (2) greased 9 x 13" pans. Bake at 300 until golden brown.

  Cool Filling:

  1 lb. pitted dates

  1/3 cup water.

  Put dates and water in a covered oven-safe pan and bake in the oven until soft. This takes about 15" minutes in a 350 oven. Stir occasionally while in oven. Heat in oven until thick. Cool. Spread date on top of one of the pans. Then I take a spatula and break of a spatula size square from the other pan and place on top. Then I break those squares in half and it is the size of a small granola bar. This makes a nice soft textured bar. These can also be made into cookies by just rolling the crust into balls and flatten into cookie shapes with the back of a butter teaspoon. Cooking, then cooling then spreading the cooled date filling and covering with another cookie. I make my nut flour by just buying the nuts and then throwing them in the food processor. We are trying to avoid all grains so it is a good alternative.

  Some variations I am experimenting with are:

  Strawberry - Rhubarb Filling

  2 cups diced rhubarb

  2 cups quartered strawberries

  3/4 cup honey (or 1 cup sugar)

  1 tablespoon coarsely chopped ginger, vanilla bean or seed

  In sauce pan over medium heat, place fruit and sugar. Cook until tender 8-10 minutes. Add vanilla seeds or ginger (Can also serve on waffles. I take a cookie from the above recipe and make a pie and use the cookie as the crust for him)

  
  
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• Finger Foods - Incredibly Tasty Chicken Fingers
  
  This recipe is hands down the favorite by all children and adults. The main reason is the FAT CONTENT!  The other is the amazing taste and quality compared to a fast food restaurant!  I frequently get the request to make these for family gatherings and parties and to my happiness – they are GFCF and my child can enjoy them too!

   Bottom line: YOU NEED a deep fryer for this recipe. Some families use a Wok (but be sure both are GFCF and not used with any offending products!)

  2 lbs boneless skinless chicken breasts

  1⁄2 cup CF milk substitute

  2 eggs (or egg replacer will work like arrowroot, ENERG egg replacer or Quail eggs)

  1 cup potato flakes (I like Barbaras all natural potato flakes or Potato buds)

  1⁄2 cup brown rice flour

  Enough oil for the deep fryer (see notes on deep fryer below)

  Lawry's seasoning salt

  Pepper

  Parsley

  1)       Wash and cut the boneless chicken into 1” to 2” stips

  2)       Put dry ingredients including: potato flakes, rice flour, salt, pepper and parsley (to taste) in one bowl. Mix well.

  3)       Put WET ingredients in a separate bowl: including rice milk and egg or egg replacement. Mix well.

  4)       Coat the chicken strips in the WET MIX well.

  5)       Then coat the wet chicken strips in the DRY MIX well.

  6)       Preheat the deep fryer for the CHICKEN SETTING. Cook approximately 5-8 minutes in the deep fryer on the CHICKEN SETTING. Before serving – cut in half to be sure to check they are fully cooked.

  7)       When chicken fingers are done, drain and dry them on a plate of paper towels to allow them to cool.

  8)       Serve with baked French fries!  (hey, you gotta cut the oil somewhere and it is not with this recipe!)

  Notes on the deep fryer:

  -          Please use Safflower, Olive, or Sunflower oil that can be heated! Check the heating recommendations on the bottle.

  -          I replace the oil EACH TIME I USE THE DEEP FRYER . So doubling, quadrupling batches is a GREAT IDEA.

  -          These chicken fingers are easy to freeze and reheat. I reheat in the toaster oven or regular oven and it was like they were JUST COOKED. (Microwave reheating makes the chicken tastes like rubber.)
  
  
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