More Recipes!!

I keep coming across more and more people telling me they or someone they know is Gluten Free so I'm inspired to share some more of my favorite everyday recipes. I didn't start this blog with the intention of it being solely GF recipes, but if that's what people need right now then we'll go with it! :-)

GF Pancakes

1/2 C rice flour

1 Tbsp sugar

1 Tsp baking powder

1/4 Tsp salt

1 egg

1/4 C milk or any milk sub

1 Tsp oil (I use olive oil)

Mix all ingreds together and dole out about 1/4 C of batter onto a hot, greased skillet. I usually heat my skillet up pretty well and then turn the heat down to about medium. Even though these babies are GF they cook up just like the conventional ones and taste great with all the traditional toppings. Make sure you regrease the skillet between every batch!
This recipe yields about 6, 4" pancakes, and the recipe doubles easily.

And because everyone has their favorite comfort foods, one of mine being mac & cheese, I thought I'd post a way to make awesomely delish GF and dairy free mac & cheese!

There are 2 brands I've found so far of gluten free pasta that taste as great and cook as well as the wheaty varieties and they are Tinkyada brand and Trader Joe's own label.

Wheat Free Dairy Free "Cheese Sauce"

1/2 C nutritional yeast
1/2 C rice flour
1 tsp salt
2 C water
1/4 C butter
1/2 tsp garlic powder
Mix it all together in a saucepan over medium heat til thick and bubbly, pour over cooked pasta, voila! And I bet you  thought you'd never have mac & cheese again!
Store extra sauce in the fridge for a week or 2 or better yet freeze it and thaw when you know you'll need it again.

Tis The Season For GF Zucchini Bread!

In case you're wondering what to do with the piles of zucchini sitting around your house that you can no longer pawn off to the neighbors... Delish zucchini bread is on the menu for dessert tonight and breakfast tomorrow! Pics are forthcoming, promise!

2 C grated zucchini (1 medium to large zuch should be enough, measure though)

2 C sugar

2 eggs

½ C oil

3 C rice flour

2 tsp cinnamon

1 tsp allspice (or nutmeg)

1 tsp baking soda

½ tsp baking powder

½ tsp lemon zest (lemon juice can be used as a sub or both left out entirely)

Beat all ingreds together, pour into a greased loaf pan (line bottom w/parchment).

Bake at 325 for 60 min or until toothpick comes out clean. 

Go ahead and grate lots of zucchini, bag it up and throw it in the freezer ready to make bread anytime of year! 
Zucchini pancakes are yummy too-grated zuchs mixed with an egg, some flour, some grated or finely chopped onions and salt. Throw 'em in a hot oily skillet-flip around 3 minutes. So good!

Roasting slices or cubes is another great way to use up the zuchs. They can be used for pizza topping, thrown in spaghetti sauce, put on sandwiches, in wraps, as a side dish, or just as a snack! Freeze in zippys, and thaw when ya run low.

GF Banana Bread with Chocolate Chips, Of Course!

You'll never believe this is Gluten free and no one else will either!

3 ½ C Rice flour

2 ½ tsp baking powder

1 ½  tsp salt

1 tsp baking soda

1 1/3 C sugar

½ C + 2 tbsp butter

4 eggs

¼ C milk or milk sub

2 C mashed ripe banana (2 or 3 nanners depending on size, the browner the better I say, but that all depends on how much banana flavor you wish to have come through.)

1 C dark choc chips (I like 60% Ghirardelli)

Beat all ingreds together, pour into greased loaf pan (line bottom w/parchment-grease that too!).

Bake at 325 for 60 min or until toothpick comes out clean.

Your Favorite Brownies! Gluten Free!

Discovering this recipe and then adapting it with flours that work for me was a major boon early on in my motivation to learn more GF baking recipes. It's so good, my friends that are not gluten free ask me to make it for them!
ETA: 3/26/11 As of this week I've taken down the brownie recipe as I'm now taking orders through our local CSA for gluten free baked goods & mixes. Orders and baked goods may also be available this summer through our Farmer's Market. The brownies specifically are also available for purchase at the Prescott Public Library-Cafe Libre as well as the Prescott College Crossroads Cafe. If you're not local to Prescott, AZ. please contact me for more information on the products available for order. I'm happy to ship :-)  

Amazing Wheat Free Bread!

I never thought I'd put amazing and wheat free together in the same sentence, but there ya go!

I found a recipe online for focaccia style flax bread and have altered it to suit me better. It's got 2 thumbs up all around including a professional chef!

Here's the recipe:

Amazing Wheat Free Bread

1 1/4 C. Brown Rice Flour OR Oat Flour

1 C. Ground Flax OR Teff flour OR Oat Flour

1 Tbsp. Baking Powder

1 Tsp. Salt

2 Tbsp. Sugar (xylitol instead of sugar)

5 Eggs

1 C. Water

1/4 C. Olive Oil

Mix all ingredients together and let sit for 10 or so minutes. Letting it set gives the baking powder time to activate making the bread fluff up more during baking.

Spread batter on a parchment lined baking sheet and bake at 350 degrees for 30 minutes.

I made awesome stuffing out of this for Thanksgiving too! Just add a generous dash or two of garlic powder and a few sprinkles of poultry seasoning, maybe some extra salt. Bake normally, then cut into cubes, spread on 2 baking sheets and bake some more around 250 degrees for a couple hours (?) I wasn't timing it, just poking it every now and then to see if it was crusty yet or not. Then follow your normal stuffing recipe, watch out for too much liquid/stirring. It tends to mush and disintegrate, but still tastes great!
Croutons are another option! As well as GF bread crumbs.

Let cool and cut into squares. Store in air tight container in the fridge. Mine got moldy after less than a week, I think, when I left it in a zippy on the counter so now I always keep it in the fridge where it lasts over a week if I don't eat it, but that's rarely the case.

I live at a mile high so those of you living at lower elevations may have different or even better results with the fluff factor in your bread.

Another version
Add roast zucchini (cube zuchs, oil and salt, place on a parchment lined baking sheet and bake at 400 til golden, about 15 minutes, but keep an eye peeled!) and roasted garlic to your batter and bake in an 8" cast iron skillet for a loafier looking bread.

 This one is the same dough, but roll style