Gluten Free Focacia Bread

Ingredients:

• 1/2 cup millet flour
• 1/4 cup sorghum flour
• 1/4 cup potato starch
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon guar gum
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast
• 1 teaspoon olive oil
• 1/2-2/3 cup warm water

Directions:

1. Grease and flour a 8-8” pan, use rice flour for this. I also put parchment paper on the bottom.
2. Mix dry ingredients together.
3. Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so.
4. Add the oil and add the wet ingredients to the dry, mix just until blended.
5. Then mix with mixer on high for 2 minutes.
6. Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
7. Preheat oven to 400 with rack in lower third of oven (i have forgotten to position the oven racks before and it still turned out fine).
8. When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemary and sea salt.
9. Bake 20 minutes, should be light brown.
10. Cool in pan 15 minutes and then enjoy.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free French Bread Recipe

Ingredients:

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water (about 110 degrees)
• 3/4 cup sorghum flour
• 1 3/4 cups potato starch
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• 1/4 cup powdered milk
• 1 1/2 to 2 teaspoons salt
• 1 tablespoon butter or margarine, softened
• 1 teaspoon cider vinegar
• 4 large egg whites, at room temperature, divided use

Directions:

1. Line a two-baguette French bread pan with parchment paper or coat with cooking spray.
2. In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
3. In a large bowl, use an electric mixer to combine the sorghum flour, potato starch, tapioca flour, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 egg whites and the yeast mixture.
4. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.
5. Transfer half of the dough to each side of the prepared pan.
6. Use a wet spatula to smooth each into a 12-inch loaf.
7. Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves.
8. Use a knife to cut 3 diagonal slashes (about 1/8-inch deep) across each loaf.
9. Place the pan on the middle rack of a cold oven.
10. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned.
11. Remove the bread from the pans and cool completely on a wire rack before slicing.

[Recipe Courtesy of AZ Central]

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Gluten Free Chocolate Bread Recipe

Ingredients:

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/3 cup flax seed flour (I ground up the seed in my coffee grinder. Worked like a charm)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 Tablespoons unsweetened chocolate powder (I used Green & Blacks)
• 1/4 cup sugar
• 1 cup rice milk (or goat milk)
• 4 Tablespoons oil (I used coconut oil…tasty)
• 1 egg
• 1 teaspoon vanilla (make sure it is not distilled by a grain alcohol)

Directions:

1. Mix wet ingredients.
2. Mix dry ingredients.
3. Add wet ingredients to dry ingredients and mix.
4. Pour into small greased loaf pan.
5. Bake in 375° preheated oven for 45-50 minutes.
6. Test with a toothpick to make sure thoroughly cooked.
7. Let cool on wire rack.

[Recipe Courtesy of Phoenix Island]

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Gluten Free Christmas Cake Recipe

Ingredients:

• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam

Directions:

1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well.
2. Cover and stand overnight or preferably for 1 week, stirring occasionally.
3. Preheat oven to 150°C.
4. Lightly grease a 7cm deep, 20cm (base) round cake pan.
5. Line base and side with double layers brown paper and baking paper (see note).
6. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Sift flours and spices over butter mixture.
9. Add fruit mixture and stir until well combined.
10. Press mixture into pan. Smooth surface.
11. Decorate top with almonds.
12. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean.
13. Pour remaining 1/3 cup brandy over hot cake.
14. Allow to cool completely in pan.
15. Place jam in a heatproof, microwave-safe bowl.
16. Microwave on HIGH (100%) for 30 seconds or until warm.
17. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

[Recipe Courtesy of Taste.com.au]

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Gluten Free Brownies Recipe

Ingredients:

• 8 tablespoons unsalted butter
• 4 ounces bittersweet chocolate (or as dark as you can stand it)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup brown rice flour
• 1/4 cup tapioca flour

Directions:

1. Preheat the oven to 400 degrees F.
2. Grease an 8-inch square baking pan.
3. Chop the chocolate into small slivers.
4. Slice the butter into one-inch pieces.
5. Combine the two flours together.
   Bring a saucepan of water to a boil, and then turn it down to a simmer.
6. Place a large metal bowl over the top of the saucepan.
7. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt.
8. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
9. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency.
10. Add the vanilla extract and salt and stir well.
11. Add in the gluten free flour and stir.
12. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
13. Pour the mixture into the prepared baking pan.
14. Smooth the top with the spatula.
15. Slide the baking pan into the oven and set the timer for 25 minutes.
16. As the brownies are baking, fill the sink with ice cubes and 1 inch of water.
17. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!)
18. Let the brownies stay there until they have cooled completely.

[Recipes Courtesy of The Daily Green]

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Gluten Free/Sugar Free Chocolate Cake Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons almond flour
• 1/2 lb semisweet chocolate chunk (for cooking)
• 1/2 cup sour cream
• 2 egg yolks
• 5 egg whites (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Spray a pan with butter and dust with cocoa powder. (do not tap out excess).
3. Combine melted chocolate and remaining butter.
4. Stir until smooth and combined.
5. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract.
6. Stir until well-blended.
7. With an electric mixture, beat egg whites and salt until stiff glossy peaks form.
8. Add one-quarter of egg whites to the chocolate mixture to lighten.
9. Gently fold in the remaining whites until no white streaks remain.
10. Pour into prepared pan and smooth the top.
11. Bake for 20 min or until cake has risen and is barely dry on the top.
12. A wooden tooth pick inserted should come out with a lots of moist crumbs.
13. Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically.
14. Loosen edges of the cake with a knife and remove the pan sides.

This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Pancakes Recipe

Ingredients:

• 1 cup of Gluten Free Flour
• 1 cup Milk
• 1 Egg
• 1 tsp Baking powder

Directions:

1. Place flour in a bowl, use a fork to break any large clumps (you can sift-takes a while) with tsp of baking powder
2. Add milk and egg and whisk well
3. Place in fridge for 20mins
4. Heat large fry pan and add a little butter, med-high temp.
5. Pour in mixture to desired size (about a 1/4 for small ones)
6. Cook until bubbles form over top of pancake or after 2mins, cook another minute on other side.

[Recipe Courtesy of Caths Guide to Cooking]

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Gluten Free Potato Bread Recipe

Dry Ingredients:

• 1 package dry yeast
• 2 cups Gourmet Blend flour
• 1/2 cup instant potato flakes
• 3 tbs. non fat dry milk
• 2 tsp. xanthan gum
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbs. sugar

Wet Ingredients:

• 3/4 cup ricotta cheese
• 2 tbs. margarine, melted
• 2 eggs, room temperature, beaten
• 1 tsp. vinegar
• 7/8 cup warm water

Directions:

1. Mix all dry ingredients.
2. Whisk to blend thoroughly.
3. Transfer to gluten free bread machine.
4. Combine and whisk all liquid ingredients.
5. Transfer to machine.

[Recipe Courtesy of YT Recipes]

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Gluten Free Eggplant Parmesan Recipe

Ingredients:

• 1 small eggplant
• 1 cup Braggs liquid aminos
• 1 cup nutritional yeast
• 1/2 cup cornstarch
• 1/4 cup canola oil
• 12 ounces gluten-free spaghetti
• 14 ounces spaghetti sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil
• 1/4 teaspoon oregano

Directions:

1. Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
   Meanwhile, start heating spaghetti sauce in a saucepan.
2. Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. Fresh herbs are even better if you have them. Be sure to stir occasionally.
3. While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. Use enough to cover the bottom of the pan with about 1/4 inch of oil. Don’t skimp.
4. Mix nutritional yeast and cornstarch. Slice eggplant.
5. Dip each slice in Bragg liquid aminos then in yeast mixture.
6. Fry coated eggplant slices in oil. Note: if oil is not hot when you add the eggplant, you will have soggy eggplant.
7. You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. Set the cooked slices aside on a plate covered with a paper towel.
8. Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
9. When everything is cooked, add a little pasta and a few eggplant slices to each plate.
10. Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

[Recipe Courtesy of Recipe Zaar]

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Best Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/2 cup butter-flavored Crisco
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour
• 1/2 tsp. kosher salt
• 1/4 tsp. xanthan gum
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 oz. GF chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl: cream butter with sugars until light and fluffy.
3. Add egg and vanilla.
4. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda.
5. Slowly add flour mixture to butter and sugar mixture.
6. Last, mix in chocolate chips.
7. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet.
8. Bake 7-9 minutes or JUST UNTIL edges are light brown.
   (The cookies WILL NOT look completely cooked when you pull them out of the oven! That’s what you want! That’s part of the secret to these awesome cookies! DO NOT overbake them!)
9. Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating!

[Recipe Courtesy of Ginger Lemon Girl]

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