Category: gluten free

Categories
gluten free

Oatmeal Cookies

Oatmeal Cookies
 
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Recipe type: Dessert
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Delicious gluten free cookies.
Ingredients
  • ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
  • ¾ cups firmly packed brown sugar see note (6 ounces; 170 grams)
  • 1 large egg (about 2 ounces; 57 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour, see note (5 ¼ ounces; 150 grams)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups gluten-free old-fashioned oats (uncooked ) (5 ¼ ounces; 148 grams)
  • 1 cup chocolate chips, optional (about 6 ounces; 170 grams)
  • 1 cup raisins, optional (5 ¼ ounces; 148 grams)
Instructions
  1. Adjust oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Stir together melted butter and brown sugar until smooth in a large bowl. Add the egg and vanilla extract. Mix until thick and smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips and raisins, if using. Mix until combined.
  3. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don’t spread much. Bake until the edges are light brown and the cookies are set, about 12 minutes.
  4. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. While they cool, bake the remaining dough on the second baking sheet. Transfer cooled cookies to a wire rack and allow to cool completely.
  5. Keep the cookies covered on the counter for up to four days or freeze for up to three months.
  6. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

 

Categories
gluten free recipes

Julie’s Mochi Muffins

Julie's Mochi Muffins
Recipe type: Dessert
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Yummy muffins with a wonderful texture.
Ingredients
  • ¼ cup unsalted butter, melted and cooled (plus more for the pan)
  • 1 cup finely grated Pecorino
  • 1 tsp mild chile flakes
  • 5 corn cobs, shucked & silk removed
  • 2 large eggs
  • ¾ cup sour cream
  • ½ cup + 2 Tbl sugar
  • 1¾ tsp kosher salt
  • 1 tsp brown sugar (optional)
  • 2 cups glutinous sweet rice flour (preferably Mochiko)
Instructions
  1. Spread ½ cup cheese in an 8x8 baking pan.
  2. Whisk melted butter and eggs and the other ½ cup cheese.
  3. Mix corn and sour cream in a blender.
  4. Fold in butter-egg mixture, chile flakes, 2c sugar, salt and baking soda.
  5. Finally add the mochiko.
  6. Spread evenly in the pan, bake a 350°.

 

Categories
drinks gluten free recipes

Old Fashioned

 

Old Fashioned
 
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Ingredients
  • 1 sugar cube
  • 5-7 drops bitters
  • 3 oz bourbon
  • ice
Instructions
  1. Place one sugar cube in a rocks glass
  2. Douse with bitters of choice (either 5-7 drops from a dropper, or 2-3 dashes from a shaker-style bottle)
  3. Hold the glass with one hand and solidly tap the sugar cube with the muddler until it breaks. Continue to muddle with a push-twist movement until very mashed
  4. Add 3 oz bourbon and stir, stir, stir until sugar begins to dissolve
  5. Add ice cubes to ⅓ full and stir, stir, stir
  6. Add ice cubes to ⅔ full and stir, stir, stir
  7. Fill glass with ice and stir until the glass frosts
  8. Garnish with an orange peel, rubbing the outside of the peel around the rim of the glass and twist over the top of the cocktail before placing in glass
  9. Enjoy!

 

Categories
condiments gluten free recipes

Salsa Verde

Salsa Verde
Recipe type: Condiment
Cuisine: Mexican
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So much better than store bought, and so cheap and simple! Works great on enchiladas.
Ingredients
  • 1 pound tomatillos, husked (about 8)
  • ½ cup finely chopped onion (180g)
  • 1 teaspoon minced garlic
  • 1 serrano chile pepper, minced
  • 2 tablespoons chopped cilantro (2g)
  • 1 tablespoon chopped fresh oregano (Mexican oregano if you have it)
  • ½ teaspoon ground cumin
  • 1½ teaspoons salt, or to taste
  • 1 cup water
Instructions
  1. Roast tomatillos in a pan or in the oven until they're slightly charred and soft.
  2. Blend with onion, garlic, and chile pepper in a blender or food processor until smooth.
  3. Pour into a saucepan and add cilantro, oregano, cumin, salt, and water.
  4. Bring to a boil on high, then reduce heat and simmer for 10 to 15 minutes.

 

Categories
gluten free recipes

Butternut Squash and Feta Quesadillas

Butternut Squash and Feta Quesadillas
Recipe type: Entree
Cuisine: Mexican
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Ingredients
  • 1 1-lb butternut squash, peeled, seeded and cut into 1" cubes
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1 dried cayenne pepper (optional)
  • 4 flour tortillas
  • 4 oz sheep's milk feta, crumbled
  • ¼ cup cilantro, chopped
  • sea salt and black pepper
  • vegetable oil
Instructions
  1. Boil a big pot of salted water and add cubed butternut squash. Boil until tender, about 10 minutes. Drain and cool slightly, then puree in food processor.
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste. If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro. Use second tortilla to make a top for the quesadilla.
  4. Heat oil in large skillet over medium high. Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.

 

Categories
condiments gluten free recipes

Smokey Dave’s BBQ Sauce

Smokey Dave's BBQ Sauce
Nutrition Information
  • Serves: 48
  • Serving size: 1 oz
  • Calories: 36
  • Carbohydrates: 8.4g
  • Sugar: 7g
  • Sodium: 169mg
Recipe type: Condiment
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Lip smackin' sauce for ribs, chicken, everything.
Ingredients
  • 1 large can tomato sauce
  • ¼ cup honey
  • ½ cup red wine (old is fine, white is fine)
  • ¾ cup apple cider vinegar
  • ½ cup molasses
  • ½ tsp garlic powder
  • 1 tsp chipotle flakes
  • 1 tsp paprika
  • ½ tsp celery seed
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper (optional if you want it Hot)
  • 1 tsp salt
  • 1 tsp coursely ground black pepper
Instructions
  1. Whisk together the liquid ingredients and brown sugar in a large saucepan over medium high heat. Add the remaining ingredients and stir until it starts bubbling. Reduce heat and simmer for 20 minutes or more until it's reached the desired thickness.
Categories
gluten free

Zia Antoinette’s Risotto

In a large kettle or soup pot, brown 1 pkg. Perri sausage along with an onion (diced) in 2 Tbsp. oil*. Meanwhile in a large saucepan heat large can chicken broth & 1 small can Hunt’s tomato sauce. Add 2 cups Arborio rice to the sausage mix. Add 2-3 large ladles of hot sauce & broth mixture & stir until all the broth is absorbed into the rice.

Now it is just a matter of adding broth to rice & [something] it absorbed. Keep mixture boiling at a medium heat.

*Wine can be added if wanted.

Cook 20 minutes.

Add parmesan cheese when all broth is absorbed. Serve.

P.S. (from Grandma Joyce) I also add a small can of pieces & stems of mushrooms. You can add peas, corn, or whatever. Enjoy.

Categories
gluten free

Kelly’s Tofu Gluten Free Ricotta Pie

Kelly’s Tofu Gluten Free Ricotta Pie
 
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Recipe type: Dessert
Cuisine: Italian
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(open to suggestions) *Recipe requires 1 cup cooked rice. Leftover from the night before is best.
Ingredients
Crust:
  • 2 c. GF flour
  • ⅓ c. sugar
  • ½ c. Crisco
  • 4 tsp. baking powder
  • ½ tsp. xanthum gum
  • 1 egg white
  • ½ tsp. orange extract
  • ¼ c. rice milk
Filling:
  • 1 lb. silken tofu
  • ½ lb. soft tofu, cut into small chunks
  • ¼ tsp. orange extract
  • 3 eggs or 6 egg whites
  • ¾ c. sugar
  • ½ tsp. vanilla
Instructions
For crust:
  1. Blend flour, sugar, crisco, Xanthum gum, & baking powder w/ pastry blender.
  2. Mix wet ingredients in separate bowl. Add to other ingredients.
  3. Smoosh into a 10-inch pie pan. In my opinion, this makes too much (too thick) crust and I wouldn’t use all of it.
For filling:
  1. Mix together the above ingredients. Add ½ - ¾ cups cooked rice.
  2. Mix ¼ c. chocolate chips and/or chopped maraschino cherries.
  3. Pour into shell and sprinkle w/ cinnamon & sugar.
  4. [Bake @ 350 for 40 min in metal pan,
  5. or 325 for 60-65 min in pyrex]
  6. *This time is for the original pie. I would say bake in a pyrex at 350 for 60 minutes.
  7. **Watch for burning crust. Pies thicken upon standing

Categories
gluten free recipes

Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Chocolate Espresso Cake with Raspberry Sauce
 
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Recipe type: Dessert
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Ingredients
Cake
  • 12 oz semisweet chocolate, chopped coarsely
  • 4 oz unsweetened chocolate
  • 1# unsalted butter, in chunks
  • 1 cup espresso, or 1T instant espresso in 1c water
  • 1 cup packed golden brown sugar
  • 8 eggs beaten
Sauce
  • 3 10oz packages frozen rasberries in syrup, or fresh
Instructions
  1. FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
  2. FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9" diameter cake pan with 2" high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter's wrapper.
  3. Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
  4. Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
  5. Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn't get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
  6. To know when it's done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that's perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!
Categories
drinks gluten free recipes

Basil & Strombie Lemonade (Strawberry + Zombie = Strombie)

Basil & Strombie Lemonade
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Strawberry + Zombie = Strombie
Ingredients
  • 3-4 washed basil leaves, plucked in the prime of their life.
  • 1tsp sweet fairy cocaine.
  • 4 fresh strawberries, scalped.
  • 4oz. life essence, freshly harvested from the eviscerated carcasses of several unfortunate lemons.
  • 1oz. Lucille-strength vodka. The good stuff.
  • Dash of balsamic vinegar
  • Fancy toothpick, small strawberry, and basil leaf for classy garnish
Instructions
  1. In the bottom of a tumbler, muddle basil leaves with the sugar.
  2. Add the strawberries and continue to smush.
  3. Once combined, add ice, lemonade, vodka, and a dash of balsamic vinegar.
  4. Shake, then strain into a classy martini glass.
  5. Finish with garnish and enjoy.