RECIPES & WHERE TO PURCHASE READY MADE

[Janet]

Chocolate Cake

EVERYONE needs a chocolate cake recipe. Your friends will NEVER KNOW it is GFCF!

1 cup white rice flour
1/2 cup sorhgum flour
1 cup sugar
1/2 cup CASEIN FREE cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 tsp xanthan gum or guar gum

Mix these ingredients in a bowl, then add:

1/2 cup cooking oil
1/2 cup rice milk or other milk substitute
1/2 cup hot water
1 egg
2 teaspoons vanilla

Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan and bake in a preheated 350 degree oven for 30 minutes. Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes

Basic White or Yellow Cake

*** Use a natural red food dye to make this recipe into Red Velvet Cake

6 T. CF margarine
1 cup sugar
2 large eggs or 3 egg whites
1 cup rice flour or GF flour mix ( I use the mix because it tastes better and is not so gritty)
6 T potato starch flour
2 T tapioca flour
1 t guar gum
1/4 t. baking powder
1/4 t baking soda
1/4 t. salt
3/4 cup CF milk substitute with 2 t. apple cider vinegar or 2 t lemon juice
1 t. GFCF vanilla extract
(If you use Vanilla Almond Breeze milk drink you will not need the vanilla)

Mix together margarine, eggs and sugar until blended. In a separate bowl combine flours, guar gum, baking powder, soda and salt. In a separate measuring cup prepare milk and mix with vanilla extract. On low speed add dry mix to egg mixture alternating with milk. Mix just until combined. Spoon batter into pans. Bake at 350 for around 30 minutes.

Basic Frosting

1 1/4 GFCF powdered sugar
1 tsp. vanilla extract
1/4 cup pure maple syrup

Mix together. Add strawberries, cocoa, or anything else that you'd like!

Find more GFCF recipes

Or buy a cake mix and use ideas from the various cake mix websites for ideas to enhance them.

Namaste Chocolate Cake Mix


Alternative frosting: aut2bhomeincarolina.blogspot.com/2007/04/gfcf-chocolate-cake-and-frosting.html

Perfectly Chocolate Frosting
Ingredients:
2/3 cup of coconut milk
2/3 cup of cocoa powder
3 cups of powdered sugar
1 teaspoon of vanilla extract


or

1 cup powdered sugar (Domino is gluten free, but has corn starch)
-- 1/4 teaspoon xanthan gum (just a quarter teaspoon, no more)
-- 1 tablespoon water (this could be any milk sub, if you wish) plus more in 1/4 tsp increments to soften icing.

or

1 pound box of Powdered Sugar
1/4 cup milk
1 t GF vanilla
1 stick butter (Earth Balance for CF)
Beat with an electric mixer, scraping the bowl often, until it reaches the desired consistency. Add milk or a non-dairy substitute to thin.
This makes a ton - store extra in the freezer

Here's my personal recipe and IT IS REALLY GOOD!

6 cups powdered sugar (more or less)
2/3 cup Earth Balance Naturally Buttery Spread w/olive oil
1/4 C Vanilla Almond Milk
3 Heaping TBSP gf/cf cocoa
1 t Vanilla


Add vanilla to the buttery spread, added almond milk & mixed. Beat in the cocoa, then beat in GF powedered sugar, one cup at a time, until it got to the same consistency as the stuff in the can. It tastes like the real thing! It made enough for me to frost 12 cupcakes and save about 1 cup worth for later. I've made this recipe several times now and it is WONDERFUL!

PS I've found if you add 1 1/2 to two cups of finely grated zuchinni to the cake batter, the texture comes out like that of moist, really good "normal" cakes! You can't taste the zucchini and it adds moisture & fiber to the cake.

[Janet]

Rocky Road Brownies

Taken From Special Diet Celebrations, by Carol Fenster


Absolutely and completely decadent. Chocoholics will love this one. If nuts are not appropriate for your diet, omit them or substitute them with something else.

½ cup brown rice flour ½ cup brown sugar or maple sugar or garbfava flour
1 large egg* ½ cup potato starch
2 teaspoons gf vanilla extract ¼ cup tapioca flour
¼ cup warm (105 degree) water or coffee ½ cup cocoa (not Dutch)
½ cup gf/df chocolate chips or squares, chopped ½ teaspoon baking powder
½ cup chopped pecans ½ teaspoon salt
½ cup gf miniature JetPuff marshmallows ¼ teaspoon xanthan gum
½ cup dried tart cherries or cranberries ¼ cup butter or oleo or Spectrum cooking spray canola oil spread or cooking oil
½ cup granulated sugar or fructose powder

Preheat oven to 350 degrees. Grease 8-inch square nonstick pan or spray with cooking spray. Stir together the flours, cocoa, baking powder, salt, and xantham gum (and Egg Replacer, if using - see below). Set aside.

In large mixing bowl, beat the butter (or oleo) and sugars with electric mixer on medium speed until well combined. Add egg and vanilla; beat until well combined.

With mixer on low speed, add dry ingredients. Mix until just blended; a few lumps may remain. Gently stir in chocolate chips, nuts, marshmallows, and cherries or cranberries.

Spread batter in prepared pan and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool brownies before cutting. Serves 12.

*Rocky Road Brownies without eggs: omit egg and add 2 teaspoons EnerG Egg Replacer with dry ingredients.

OR:
[glow=red,2,300][/glow]Healthy Grain Free Brownies
2 cups black beans (or 1 can of no salt added, drained)
3 lightly beaten eggs
1/3 cup melted coconut oil (or melted butter)
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup honey (or other equivalent sweetener)
1/2 cup chopped up bittersweet chocolate (or semi-sweet chips if you don’t mind the added refined sugar in them)
1/3 cup finely chopped walnuts -optional
Making these could NOT be simpler. Preheat oven to 350°. Grease an 8×8 pan. Toss all but the final 2 ingredients (the chopped up chocolate and walnuts) into a blender or food processor and blend until smooth. Fold in the chopped chocolate and walnuts. Pour into the pan and bake for about 30 minutes[glow=red,2,300][/glow]

[Janet]

www.amug.org/~jbpratt/recipes/allergiesintol/breads.html

NOTES
1. You can replace the guar gum with xanthun gum.
2. If you are allergic to corn, see Allergies: Xanthan Gum. Xanthan gum can be also found in rice milk.
3. You can probably use other types of flours instead of rice flour.
4. We use rice milk. It can be substituted for other milks.
5. If you can't locate sweet potato starch in an Oriental or Asian food store, use corn starch, etc. instead.
(We use the 8 ounce bag produced by Dashing Industrial Co., Ltd - Taiwan.)
6. If you can't use rice in your diet, you can replace sweet rice flour with tapioca starch.
7. Sweet rice flour and tapioca starch have a chewy texture (especially, if you use a lot). They help bind baked goods.
8. Baking Soda Substitutes
9. In my quick bread recipes, you can use these 1 3/4 cups GF flour mixtures:
- 1 cup brown rice flour + 1/4 cup sweet rice flour + 1/4 cup tapioca/sweet potato/potato starch + 1/4 cup millet/amaranth/sorgham, etc.
- 1 cup brown rice flour + 1/2 cup tapioca starch/sweet rice flour + 1/4 cup millet/amaranth/sorgham, etc.
- 1 cup brown rice flour + 1/4 cup potato starch/sweet potato starch/sweet rice flour + 1/4 cup tapioca + 1/4 cup millet/amaranth/sorgham, etc.

Yeast Breads

I 'm allergic to yeast. It is because they process yeast with sulfur (either feed it corn, add corn too it, or and sulfur to various yeast). Red Star is corn-free but not sulfur-free. If you have slight breathing problems, it might be a sulfur issue.

6/16/08
I now can eat yeast. My intestines must be healed. I can now eat processed corn (dextrose, corn starch, etc.) and yeast. I'm so happy I can eat this yummy bread again.

NOTE: I highly suggest you use natural/raw cane sugar or other natural sugars (since it's not bleached with chemicals and it has the natural taste of real sugar). I also suggest you use EXPELLER PRESSED cooking oil and cooking spray (since it's not extracted chemically from the plant-you can taste the difference).

Gluten-Free / Wheat Free White Bread
Not egg or yeast free
Updated 6/16/08

Here are some flour mixtures I have tried so far. If you can not tolerate (or eat) rice, you probably can replace it with bean flour, quinoa flour, or other gluten-free flours.

Yeast Bread GF Flour Mixtures:
(#1) 1 cup GF brown rice flour + 1/2 cup sweet rice flour + 1/3 cup potato starch + 1/3 cup tapioca starch + 2 tablespoons tapioca startch (or ground flaxseed meal) + 1/3 cup sweet potato starch
(#2) 1 cup GF brown rice flour + 3/4 cup sweet rice flour + 3/4 cup tapioca starch + 2 tablespoons tapioca starch (or ground flaxseed meal)
(#3) 1 cup GF brown rice flour + 1/2 cup sweet rice flour + 2/3 cup tapioca starch + 1/3 cup quiona flour (or other gluten-free flour) + 2 tablespoons ground flaxseed meal


2 1/2 cups + 2 tablespoons GF Flour Mixture or ground flaxseed meal (See above mixtures)
2 1/2 tablespoons natural cane sugar (This bread is slightly sweet)
(You can reduce the amount of sugar and/or use liquid sweetener (agave nectar, honey, etc. You will need reduce to the exact amount of liquid in the recipe.)
2 1/2 teaspoons guar gum
3/4 teaspoon salt
2 1/4 teaspoons (1 package) quick/rapid rising yeast
2 large to extra large eggs
1 teaspoon rice or Heinz distilled white vinegar (corn based)
3 tablespoons expeller pressed cooking oil
1 cup warm water (120-130˚ F or the temperature stated on the yeast package)
Add 1 tablespoon extra liquid if adding GROUND FLAXSEED MEAL to the recipe.

In a mixing bowl, mix all the dry ingredients together. Add the water. Add the eggs, vinegar and oil. Mix in an electric mixer. (I use a KitchenAid electric mixer at Speed 6.) Scrap the edges every so often. Mix for about five minutes. Place into a sprayed, oiled or greased non-stick 9 x 5 inch loaf pan. Shape slightly with a rubber spatula. Cover with wax paper. Let rise for 35-45 minutes or until it rises about 3/4" below the top of the pan. Bake in a preheated 375˚ F oven for 20 minutes. Cover with aluminum foil. Bake for 20 minutes more (less if your oven is hotter) or until golden brown (or test with a toothpick and if it come out clean if it is done).

Copyright © 2004-2005, 2008 Barbara Pratt. All rights reserved.

Other Breads

Corn Tortillas/Egg-free Tortillas/Crepes

Quick Breads

Dinner Crepes
Not egg-free

1/2 cup GF brown rice flour
1/4 cup tapioca starch or other GF flour/starch (You can use 2 tablespoons of each flour/starch.)
1/4 cup sweet rice flour
1/8-1/4 teaspoon salt (Depending on your taste.)
1 teaspoon to 1/2 tablespoon sugar (optional)
1 egg
2 tablespoons cooking oil
1 cup water or rice milk (etc.)

Mix the dry ingredients together. Add the eggs and oil. Mix. Slowly add the water; mixing. Pour onto a preheated 325 ˚ + F griddle or electric skillet. Make these no larger than 4 or 4 1/2 inches in diameter. Turn over. Cook until done. Use to make sandwiches, roll-ups, or serve on the side with your meal.

Copyright © 2004 Barbara Pratt. All rights reserved.

Dessert Crepes
Use the above recipe except add 1/4 teaspoon ground cinnamon (if desired). You can use 2 eggs. Serve plain or with: pie fruit filling, fruit, jams, jelly, preserves, margarine & honey, or margarine & cinnamon sugar.

Copyright © 2004 Barbara Pratt. All rights reserved.

Muffins

Amaranth Spiced Muffins
Not egg-free. Can be corn-free.*

1 cup GF brown rice flour
1/4 cup potato starch, sweet potato starch, or sweet rice flour
1/4 cup tapioca starch
1/4 cup amaranth flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoon GF baking powder
1-2 large eggs
1/3 cup cooking oil
1/2 cup orange juice, pineapple juice, or other juice + 1/2 rice milk
or 1 cup rice* milk
1 cup Fruit (optional); 3/4 cup grated cranberries (I grate them in my KitchenAid. Use 1 1/2 cups whole cranberries.); 1 cup crushed pineapple (reduce juice/milk amount)

In a mixing bowl, mix the dry ingredients together. Add the eggs, oil, juice or milk and (fruit). Mix with a wire whip. (If you don't have one, use a fork and then a spoon.) Preheat oven to 400 ˚ F. Pour into 12 oiled large muffin tin pans or place them in small muffin tins. (The non-stick type works better. If you use the metal pans, make sure to oil them well.) Bake for about 15 minutes or until a wooden toothpick comes out clean. (Watch the cake or loaf pan since it might need less or more time-depending how much batter is in the pan.) If you use small muffin pans, you might need an extra cake pan or loaf pan to place the extra batter and reduce the cooking time.

Copyright © 2004 Barbara Pratt. All rights reserved.

Spiced Muffins
Not egg-free. Can be corn-free.*

1 cup GF brown rice flour
1/2 cup potato starch, sweet potato starch, or sweet rice flour
1/4 cup tapioca starch
2 teaspoons GF baking powder
1 teaspoon ground cinnamon
1/4 teaspsoon ground nutmeg
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
1/3 cup cooking oil
1/2 cup orange juice, pineapple juice, or other juice and 1/2 rice milk
or 1 cup rice milk
1 cup fruit (optional)

In a mixing bowl, mix the dry ingredients together. Add the eggs, oil, juice or milk and (fruit). Mix with a wire whip. (If you don't have one, use a fork and then a spoon.) Preheat oven to 400 ˚ F. Pour into 12 oiled large muffin tin pans or place them in small muffin tins. (The non-stick type works better. If you use the metal pans, make sure to oil them well.) Bake for about 15 minutes or until a wooden toothpick comes out clean. (Watch the cake or loaf pan since it might need less or more time-depending how much batter is in the pan.) If you use small muffin pans, you might need an extra cake pan or loaf pan to place the extra batter and reduce the cooking time.

Copyright © 2004 Barbara Pratt. All rights reserved.

Orange Muffins
Not egg-free. Can be corn-free.*

1 cup GF brown rice flour
1/4 cup potato starch, sweet potato starch or sweet rice flour
1/4 cup tapioca starch, sweet potato starch or sweet rice flour
1/4 cup sorgham, amaranth, or millet flour
1/2 cup brown sugar (packed) or sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
or 1 teaspoon cream of tartar + 1/2 teaspoon baking powder
or 1 teaspoon baking soda
2 large eggs
1/3 cup cooking oil
3/4 cup orange juice
1/4 cup rice milk + 2 tablespoons

Flax Orange Muffins
1 tablespoon flax seed meal + 3 tablespoons water (I microwave mine for about 20 seconds or until boiling. Let it set until it is thick like egg whites or gooey.)

Pancakes or Flatbread
Not egg-free. Can be corn-free.*

Note: For flatbread use, omit the sugar and cinnamon. Flatbread can be used for sandwiches.

3/4 cup GF brown rice flour
1/4 cup sweet rice flour
1/4 cup potato starch or sweet potato starch
2 tablespoons tapioca starch
2 teaspoons GF baking powder
1-3 tablespoons sugar (Depending on if you will put syrup on them or omit if using as a flatbread for sandwiches.)
1/4 teaspoon ground cinnamon (optional)
3 tablespoons cooking oil
2 large eggs
1 cup GFCF rice milk

Lemon Pancakes
Follow the above recipe except use 1 cup minus 2 tablespoons milk and add 2 tablespoons lemon juice. Use 1/4 cup sugar.

Copyright © 2004 Barbara Pratt. All rights reserved.

Pineapple Bread
Not egg-free. Can be corn-free.*

1 cup GF brown rice flour
1/2 cup tapioca starch
1/4 cup amaranth/sorgham/quinoa, millet flour (or any other GF flour)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon GF baking powder
1/4 teaspoon baking soda
1 cup sugar or brown sugar (You can use 1/2 cup each. You can reduce the amount of sugar.)
3 tablespoons cooking oil
2 large or extra large eggs
1 cup drained crushed pineapple

Combine all the dry ingredients. Add the oil and eggs. Mix. Add the pineapple. Mix. Place in an oiled non-stick bread pan. Bake in a preheated 350˚ F oven for about 60-65 minutes. Test with a wooden tooth pick. (When it is done, it comes out clean.)

[Janet]

This is actually from the Smart Balance web site, I've modified the ingredents: www.smartbalance.com/recipes/fresh-broccoli-and-red-pepper-frittata?ref=featured

Ingredients: 1/2 cup water
2 cups broccoli florets (about 1-inch pieces)
1 cup small cauliflower florets (about 3/4-inch pieces)
1 tablespoon Earth Balance (as substitute for butter)
1 cup diced onion
1 cup thinly sliced red bell pepper strips
5 Omega-3 Grade A Natural Large Eggs
2 tablespoons Almond Milk
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) shredded sharp cheddar gf/cf cheese



Prep Time: 8 Minutes



Cook Time: 18 Minutes (stand 10 Minutes)



Yield/Notes: YIELD: 1 (10-inch) frittata (4 servings) PER SERVING: 211 calories, 14g protein, 11g carbohydrate, 11.4g total fat, 3.4g saturated fat, 4.7g monounsaturated fat, 2.1g polyunsaturated fat, 0g trans fat, 556mg omega-3 fatty acids, 1,187mg omega-6 fatty acids, 277mg cholesterol, 494mg sodium, 3g fiber
Fresh Broccoli and Red Pepper Frittata

[Janet]

mrsleepers.com/recipeTextGFSpaPan.html


Gluten Free Spaghetti Anytime Pancake
12 oz. (350g) MRS. LEEPER’S ORGANIC PASTA
2 free range eggs, lightly beaten
4 tablespoons (60ml) milk
8 oz. (225g) cheddar cheese, grated
1 heaping tablespoon (20ml) dried oregano, crushed
Salt & freshly ground black pepper to taste
3 dried red chiles, crushed
2 teaspoons (10ml) butter or margarine
Cook Mrs. Leeper’s Organic Spaghetti according to instructions on the package. In a large bowl, mix all ingredients except butter. Add prepared pasta and mix well. Melt butter in a large non-stick frying pan. Add spaghetti mixture. Spread evenly to form a pancake. Cook over medium low heat until it is golden underneath, about ten minutes. Divide the pancake into four sections using the edge of a spatula. Flip each section over and cook until golden underneath, about three to five minutes. Serve at once.

Preparation time: 30 minutes

Makes 4 servings.

Great for everyone!

www.MrsLeepers.com

[Janet]

www.parenting.com/recipes-article/Recipes/Picky-Eaters/Kid-Friendly-Finger-Food-Krispie-Fish-Fingers-with-Lemon-Mayo-Dip

You will need:
½ pound skinless flounder or sole fillets
1 ½ cup Rice Krispies
3 tablespoons freshly grated Parmesan
¼ teaspoon paprika
salt and pepper, to season
1 teaspoon sesame seeds (optional)
1 egg
2 tablespoons flour
2 to 3 tablespoons canola oil, for frying

For the dip
2 tablespoons mayonnaise
2 tablespoons Greek-style yogurt
1 tablespoon fresh lemon juice
a pinch of salt, to season (optional)

Cut the fish into pieces the size of a little finger. Cover and set aside in the fridge. Put the Rice Krispies, Parmesan, and paprika in a food processor and whiz to fine crumbs. Transfer to a plate, and stir in salt and pepper to taste and the sesame seeds, is using. Beat the egg in a bowl with a pinch of salt. Spread the flour on a separate plate.

Toss 3 or 4 of the fish pieces in the flour, dunk in the egg, and roll in the crumbs until well coated. Set aside on a clean plate and continue with the remaining fish. Cook immediately or freeze according to the instructions on the left.

Heat the oil in a large frying pan and add the fish sticks. Fry for 1 ½ to 2 minutes on each side, until golden and cooked through. Transfer to a plate lined with paper towels to cool slightly before serving.

To make the dip, mix all of the ingredients together in a small bowl. Serve with the fish sticks.

[Janet]

www.parenting.com/recipes-article/Recipes/Picky-Eaters/Kid-Friendly-Finger-Food-Veggie-Bites-and-Burgers

Preparation: 20 minutes
Cook: 16 minutes
Makes: 16 small bites or 8 burgers
Suitable for freezing or reheating
Suitable for children under 1

You will need:
2 tablespoons olive oil
1 medium shallot, diced
½ celery stalk, diced
1 large carrot, peeled and grated
½ small leek, thinly sliced
3 cremini mushrooms, diced
1 garlic clove, crushed
1 tablespoon soy sauce
2 teaspoons light brown sugar
¼ cup freshly grated Parmesan
2/3 cup fresh bread crumbs
1 ½ teaspoons mayonnaise
1 heaping tablespoon grated Cheddar
salt and pepper, to season
5 tablespoons unseasoned dried bread crumbs
2 tablespoons flour
1 egg
2 to 3 tablespoons canola oil, for frying
buns, lettuce, tomato, mayonnaise, to serve (for burgers)

Heat the olive oil in a large nonstick frying pan, and saute all the vegetables except the garlic for 10 minutes, or until soft. Add the garlic and cook for a minute, then add the soy sauce and sugar, and cook for 1 minute more. Spread out on a plate and let cool.

For small veggie bites, you need to chop the cooked and cooled veggies, either in a food processor (scraping down the sides frequently) or with a large knife.

Transfer the vegetables to a bowl and mix in 2 tablespoons of the Parmesan, the fresh bread crumbs, mayonnaise, Cheddar, and pepper to taste (the soy sauce should give enough salt). For bites, roll teaspoonfuls into balls. For burgers, take tablespoonfuls and squish into a patty shape. You can use a cookie cutter on the patties to create star-shaped burgers. If you have time, put them on a plate and chill for 1 hour or preferably overnight. However, they can be coated and cooked without chilling.

Mix together the dried bread crumbs and the remaining 2 tablespoons Parmesan on a large plate, along with salt and pepper to taste. Put the flour on a plate and season with salt and pepper. Beat the egg in a small bowl.

Dust the bites/burgers in the seasoned flour, then dip in the egg and roll in the bread crumbs. Heat the canola oil in a large nonstick frying pan and cook the bites/burgers for 1 to 2 minutes on each side, until golden. Drain on paper towels and serve warm -- with buns, lettuce, tomato, and mayonnaise for burgers.

From Anabel Karmel's Top 100 Finger Foods

[Janet]

betterbatter.org/crab-rangoons

A slightly sweet, cream cheese filling and deep frying makes these treats just like their restaurant counterparts. Don’t be shocked by the inclusion of Worcestershire here – the basic ingredients of the stuff are staples in the Asian kitchen. This recipe makes 16 rangoons.


Ingredients

4 oz cream cheese (for vegan variation use Tofutti)
1/4 cup green onions, minced
1/4 tsp. worcestershire sauce (GF/CF)
1/4 tsp. gf tamari
1 very small clove garlic, minced (about 1 tsp)
1 container/small can crab meat (GF/CF)

1 recipe Won Ton Wrappers (look for GF/CF)

Instructions

Beat the cream cheese, onions, sauce, tamari, garlic, and crab meat together. Take 1 1/2 tsp. of the filling and place in the center of each won ton wrapper. moisten the straight edges of the wrapper and,placing your fingers on each straight edge, press them together in the center, so that the corners form little pockets, or petals. This will take a few times to get exactly right.

Heat at least 2 inches of oil in a wok or deep fryer and fry the rangoons a few at a time. Allow to cool for a few minutes before serving.

[Janet]

Semi Nutri Grain Type Breakfast Bars (Recipe by Jonni McCoy and
modified by Angie and JJ Cupples)

1 package Miss Roben's Yellow Cake Mix
1-1/2 C thin cut Poha flakes
3/4 C melted butter or acceptable substitute
12 oz. jam or other filling
1 TBS water
1/2 C milk or substitute

Preheat oven to 375 degrees and place rack in center of oven. Mix
dry cake mix, Poha flakes, melted butter & milk /substitute in a
stand-up mixer. Press half of the batter mixture into 13x9" greased
pan. Mix jam and water & spread over batter in pan. Add the
remaining batter on top & bake for 20 minutes at 375 degrees. Cool
completely before cutting and serving.

or

[Janet]

gfrealfood.com/2010/10/07/donut-muffins-grain-free-dairy-free/


Donut Muffins – Take II

1 cup slightly packed almond flour

1 cup flax seed meal, sifted

1 T baking powder

1/4 tsp sea salt

1 1/4 tsp nutmeg

1 tsp cinnamon

1/3 cup honey

1/2 cup virgin coconut oil

4 eggs

1/4 cup water

Topping

2 T melted virgin coconut oil

1/4 cup sugar

1 tsp cinnamon

Preheat oven to 350 degrees. Line 12 muffin tins. Mix dry ingredients well (exclude those used for topping). ***I have whole flax seeds and grind them in my little coffee grinder. I then sifted them so that the larger pieces were removed to help create a finer textured muffin.*** Add beaten eggs, melted coconut oil, water, and honey to the dry mixture. Mix well. Divide batter into 12 muffins. Bake for 25 minutes. Allow to cool slightly. Then melt coconut oil in a small bowl. Mix cinnamon and sugar in separate bowl. Dip a muffin top into the oil then dip it into the cinnamon sugar bowl. YUM!

If you have another idea for a substitution for the white sugar I’d love to hear it. Please leave a comment.

[Janet]

fresh4five.blogspot.com/2010/08/gluten-free-carrot-muffins.html


Gluten Free Carrot Muffins

2 .5 cups grated carrots
1 cup pureed fresh pineapple
½ cup maple syrup
¾ cup canola oil
1 cup brown rice flour
1 cup chick pea flour
½ tapioca flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp sea salt

In a bowl (or mixer) add carrots, pineapple, syrup, and oil. Mix to combine

In a large bowl combine flours, xanthan gum, baking powder, baking soda, cinnamon and salt. Then add it to the wet ingredients

Fill oiled muffin tin and bake for 20 minutes at 350F.

Makes 15 muffins.

Changes to make:

add 3/4 c cf/gf brown sugar
use coconut oil instead of Canola Oil
add 1/4 c coconut
1 egg
powedered sugar on top

[Janet]

simplygluten-free.blogspot.com/2010/10/gluten-free-vegan-magic-bars.html

This site has a ton of realy ummy looking goodies, check it out!


Gluten Free Vegan Magic Bars



Ingredients

2 cups blanched almond flour
2 tablespoons sugar
1/2 cup dark agave - use divided
3 tablespoons melted non-dairy butter substitute (such as Earth Balance)
¼ teaspoon kosher or fine sea salt
1 cup coconut milk – shake can well before measuring
2 tablespoons cornstarch or arrowroot powder
2 cups dairy free chocolate chips
½ cup maraschino cherries, drained, patted dried and quartered
1 cup sliced or slivered almonds
1½ cups sweetened flaked coconut

Directions

Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.

In a mixing bowl, mix the almond flour with the sugar, 1/4 cup dark agave, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.

In another mixing bowl, whisk together the coconut milk, remaining agave and cornstarch or arrowroot powder. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.

Bake for 35 – 40 minutes or until the almonds and coconut flakes are browned and toasty.

Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set.

Cut into squares.

Make 12 – 3 inch squares.