GF Whole-Grain Artisan bread flour

 Adapted from "Gluten-Free" Artisan bread in 5 minutes a Day" by Hertzberg ad Francois. They tested their recipes using "Bob's Red Mill" products. They only had a couple recipes that use this blend, but I love teff flour and oat flour so it might be fun to try this with other recipes like waffles or pancakes. 

• 455 grams (1 lb) each of brown rice flour, teff flour, sorghum flour, AND oat flour (could try amaranth flour in place of some of these last two although it's higher in oligos FODMAPs)
• 1/2 C psyllium husk (or 1/4 c xantham gum)

1. Combine/whisk well and store in large container in cupboard or freezer. 

GF All-Purpose Artisan bread flour

 Adapted from "Gluten-Free" Artisan bread in 5 minutes a Day" by Hertzberg ad Francois. They tested their recipes using "Bob's Red Mill" products. They also acknowledge that some store-bought blends may work with their other recipes, in place of this recipe and I think the Bob's Red Mill 1-1 gf flour blend is reasonably good. It pretty much uses the same ingredients as they have below. 

• 510 g (18 oz or 3 C) white rice flour (or brown rice but may need more liquid in bread recipe)
• 228 g (8 oz or 1 1/2 C plus 2 T) Sorghum flour (or oat or amaranth flour)
• 113 g (4 oz or 2 T less than 1 C) Tapioca Starch (or arrow root starch or cornstarch)
• 113 g (4 oz or 1/2 C plus 2 T) Potato starch
• 20 g (.7 oz or 2 T) ground/powdered psyllium husk (or xantham gum but they say guar gum doesn't create enough structure in their tests of their recipes because of the longer storage time in the fridge, so it might possibly work if it's not stored in the fridge for as long. You could leave this ingredient out of the flour blend and add this to the individual recipe to experiment. In general, their bread recipes do have a richer flavor if left in the fridge at least for a day though.)

1. Combine well, they suggest whisking in a large container. 

Donut and Fritter GF blend

 This is a good blend for coating fried foods and for use in sauces that need a thickener (roux). Check out "The Everyday art of Gluten-free" by K Morgan.  

• 320 g cornstarch
• 128 g tapioca starch
• 80 g potato starch
• 64 g sorghum flour
• 24 g (8 t) guar gum

1. Combine and store in cupboard or freezer. Sift several times if you want to really make sure it's evenly distributed. 

GF Lefse

 Paul has tried to adapt Bernice Stever's lefse to make it gluten free. It falls apart even more easily than with regular flour but it is possible to make it work with most batches, still a work in progress.

 Ingredients: 

• 2 1/2 lb potatoes (should come out to 4 c. riced so might be safer cook more like 2.75 lbs) 
• 1/2 cup cream
• 1/4 cup milk
• 1 stick (1/4 lb or 1/2 c) butter, softened 
• salt 
• 2 C GF flour (at least 1/2 cup flour for each cup mashed potatoes). Needs some xanthum gum or guar gum to help it hold together. I don't like the ATK blend for this, too much rice flour. Biscuit blend better, Artisan all purpose bread flour best, I also include some of Bob's Red Mill 1 to 1 flour in the mix and for dusting the surface.  

Directions: 

1. Boil potatoes slowly until tender. I dice them, which takes about 20 minutes to cook. Or bake them in the oven and save the skins for potato skins works really well if you have the extra time. Cook the night before is even better so it's already chilled but leave skins on until ready to use to prevent browning.  

2. Rice with a potato ricer. Add butter, cream/milk, and salt to taste. Mash and mix to smooth consistency. Add flour and roll into balls. Smaller balls are easier to keep from falling apart, maybe twice as big as a ball of cookie dough. 

3. Chill. May need to chill up to 2 hours if using the fridge, but 10-30 min may be enough in the freezer, especially if they've been made into balls first. Keep in refrigerator until ready to roll. 

4. Preheat lefse griddle to 475-500 degrees. Roll as thin as you can on floured board. Move the board as close to the lefse griddle as possible and use lefse spatula to make sure it's not sticking to the board, transferring quickly to the griddle with spatula underneath on the long side of the lefse. Bake until bubbles form (bubbles may not form if it's not thin enough-it won't keep as well if it's too thick, the excess moisture makes it kind of gummy later) and is lightly browned. Turn over. They should be soft and tender so they can be rolled up with cinnamon sugar, butter, mashed potatoes, or lingonberries (cranberry relish is an ok substitute for lingonberries also). 

Nut butter fudge (no refined sugar)

• 1/2 C coconut oil (try less?)
• 1/2 C raw cacao powder (try 3/4 C, final product was too oily. Cacao is less processed and thought to have more of its nutrients, but cocoa could probably work)
• 1/4 C maple syrup 
• 1 t vanilla extract
• 1/2 C nut butter (I liked almond butter better than pb for this)
• 1/2 C berries (original said raspberries, I also tried blueberries which seemed better)
• 1/2 C buckwheat groats, quinoa puffs, rolled oats, chopped nuts or try any chunks you like, I liked walnuts and oats

Melt coconut oil and combine with next 4 ingredients, then mix-ins. Pour onto wax paper and transfer to freezer for 25-30 minutes or until set. Cut or break into pieces and store in container. 

Dutch Apple Pie (GF)

 Adapted from ATK "How Can it Be Gluten Free"

• 1 Pie crust
• 2 T butter
• 2.5 lbs granny smith apples, peeled, quartered, cored, and sliced into 1/4 in pieces
• 2 lbs Mcintosh apples (or whatever you like, I've also subbed in some cranberries), same preparation
• 1/4 c granulated sugar
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/8 t salt
• 3/4 C golden raisins or craisins
• 1/2 C heavy cream

Topping

• 4 T butter, melted and still warm
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 large egg yolk 
• 2 teaspoons water 
• 1/2 t cinnamon
• pinch salt and nutmeg
• 4.5 oz (1 C) ATK All-purpose GF flour blend
• 1/2 C nuts (walnuts or pecans are good), optional

1. Bake single pie crust on a pie plate at 375 for 25 minutes, rotating plate halfway through. Remove from oven (can be left at room temp for up to a day, if needed). See pg. 437 if you're using ATK pie dough. 

2. Combine topping ingredients and let rest 10-30 min. I don't usually like melted butter for a streusel, so I used cold butter and left out the egg but it needed less flour (see our cranberry apple pie topping). Would be worth it to try it as printed. 

3. Melt butter in dutch oven over medium heat. Stir in apples, sugar, spices, salt. Cook until apples are softened, 5-7 min. Add craisins and cook until some apples have started to break down, 5-7 min. If you put a cover on, you will have to drain the juice later. If you leave the cover off, it will probably be ok without draining. Add cream (or see pg. 437 for further instruction on draining liquid). 

4. Add apple mixture to pie shell and pinch topping into 1/4-1/2 in pieces and sprinkle on top. Place on baking sheet and cook at 425 for 25 minutes, rotating halfway through. 

5. Cool (ATK recommends 2-3 hours but we like it after 20-30 minutes) and serve.  

Choc PB smoothie

•  1 frozen banana, peeled
• 1/4 avocado (or try some spinach)
• 1/2 c milk of choice (almond milk works well)
• 2 T nut butter
• 1 T cocoa powder (or try Cacao powder)
• 1 T hemp seeds
• 1 T frozen berries (I used serviceberries)
• 1 t chia seeds
• 1 pinch sea salt
• Top with granola, yogurt, berries, or dark choc, if desired

Blend until smooth. Blend in a date if it needs more sweetening. 

Whole Grain Waffles (GF)

 This is a very thin/soupy batter so it needs to rest 10-30 minutes to allow grains to absorb moisture (recipe said 30 minutes, but I didn't notice much difference, if anything they seemed tougher after 30 minutes, not in a good way, although it does acknowledge you may have to add more milk after it has absorbed moisture). 

• 12 oz (2 2/3 C) ATK whole grain gf flour blend
• 1.75 oz (1/4 C) sugar (I tried monk fruit sweetener and think it probably needs the real sugar)
• 1 t baking powder
• 1/2 t salt
• 2 C (try starting with 1 1/2 cup and add more as needed) 1 or 2% milk (don't use any other amount of fat, it needs just the right amount of fat for crispness. Can use unsweetened almond milk)
• 3 eggs
• 2 T butter, melted and cooled
• 2 T vegetable oil (according to ATK, the water in butter affects crispness, so this balance of half butter and half oil helps with crispness while still giving some butter flavor)
• 1 t vanilla
• pecans or other toppings (I like adding pecans to the batter and Emily and Becky like choc chips, but I don't know how these might affect crispness). 

1. Combine first 4 (dry) ingredients. Combine remaining (wet) ingredients in separate bowl. Combine together until well incorporated with no lumps. Rest at room temp for 10-30 minutes. 

2. Heat waffle iron and cook. Make sure it spreads out thinly enough to get crispy. If it piles up too thickly on the iron, it will not be crispy. Add more milk as needed to keep it at the right consistency. 

3. Can put in 200-degree oven to keep warm while others are cooking or serve immediately. 

Chickpea cookie dough balls

•  15 oz chickpeas
• 1/2 c oats (or 1/3 c oat flour)
• 1/4 c peanut butter
• 3 T maple syrup, more if desired (could try dates)
• 1 t vanilla
• 1/4 t salt
• 1/4 t cinnamon
• 1/3 c choc chips

1. Process all but choc chips in food processor. Taste, adding in more sweetener if desired. Add choc chips and pulse or stir until incorporated as much as desired. Roll into balls and harden/store in fridge. 

Pumpkin hummus

•  15 oz can chickpeas
• 2/3 c pumpkin puree
• 1/2 t salt
• 1 t cumin
• lemon juice to taste (about 1/2 a lemon)
• garlic powder
• 1 T oil
• pumpkin seeds, hemp seeds, sunflower seeds, sesame seeds etc, optional toppings

Combine in food processor and add toppings. 

Superfood plants only smoothie

•  1/2-1 C almond milk
• 1-2 T hemp seeds
• 1/2 c spinach leaves
• small handful broccoli sprouts
• 1 kiwi, skin removed
• 5 medium strawberries
• 2 T peanut butter
• 1/2 frozen banana
• 1-2 T maple syrup, optional

1. Combine in blender or food processor and serve alone or with berries, fruit, seeds, nut butter, granola, etc. 

Can be stored in a mason jar type container if not ready to eat right away but store toppings separately. 

Choc pb smoothie

•  1-2 frozen bananas
• 1/4 c cocoa powder
• 1/4 c peanut butter
• 1-2 T hemp seeds
• 3/4 C milk (it says 3 C almondmilk in the original recipe)
• 1 T maple syrup or 1 date
• 1 t chia seeds, optional
• handful of ice cubes

1. Combine in blender or food processor and serve plain or with granola. 

Pumpkin pie smoothie

•  1 frozen banana (original said 2, but even 1 already had plenty of banana flavor)
• 1/2-1 c milk (I used lactose free milk. Coconut and/or almost milk would also be good)
• 1/2 c pumpkin puree (any squash could work, like acorn)
• 1-2 T maple syrup
• 1 T hemp seeds (very strong flavor)
• 1/2 t cinnamon
• 1/4 t nutmeg 
• pinch cloves
• 1/2 c ice

1. Blend all ingredients in blender or food processor until creamy and smooth. Eat it plain or top with granola and pecans. 

2. Can experiment with all kinds of other mix-ins. Apparent spinach is an interesting one and turns it green. 

Falafels (GF)

 I adapted from two recipes I found in trying to create the version I thought I'd like. The dough from this tasted amazing just plain raw. Wasn't quite as good after cooking. The fresh herbs I used were probably just better fresh but I also tried pan frying them and think cooking them in the oven is probably the way to go. 

• 15 oz can chickpeans (can also soak dried ones according to package directions)
• 1/4 c fresh parsley (I used two big stems worth)
• 1/4 c fresh mint (try using some dried?)
• 1/8 c cilantro (can try an ice cube of my frozen ones)
• 2-3 cloves garlic
• chickpea flour? (one recipe called for adding chickpea flour as necessary to get the right consistency, but the other said baking soda so I tried about 1/4 t baking soda. Could try gf flour blend). 
• 1-2 T oil
• 1 T sesame seed (toasted in a pan for 3-5 minutes, until lightly golden)
• 1 t cumin
• 1 t ground coriander
• 1/2 t (smoked) paprika
• 1/4 t onion powder
• salt and pepper to taste
• lemon juice to taste (about 1-2 t or 1/4 of lemon worth)

1. Combine all ingredients in food processor until smooth. Can add more or less oil or could add gf flour to adjust consistency. Shape into "quenelles" the size of a ping pong ball (about 2 T) or small meatball. 

2. Cook in oven at 350 for 12-15 minutes, turning halfway through. 

3. Serve with hummus, tzaziki, or a simple tahini or yogurt sauce (yogurt, lemon, and mint). 

For tahini sauce, heat 5 T sesame seeds until slightly browned. Cool slightly and blend in food processor with some oil to get the consistency you want (1 T?), 1 t lemon juice, 1/4 t cumin, and 1 garlic clove. 

Quinoa and Cheese Dumplings

•  1 c quinoa, rinsed
• pinch salt
• 2 C water or broth
• 2 eggs
• 2 T cornmeal, plus more for dusting
• 3/4 c gf bread crumbs
• 3/4 c cheddar cheese
• handful of chopped fresh parsley
• 2 scallions, sliced
• black pepper, to taste

For pan frying

• 1 T butter
• 1 T sunflower or other oil

1. Place rinsed quinoa in a saucepan with salt and water/broth. Cover and cook until water is absorbed and is tender, about 15 minutes, depending on the variety (check package for best instructions). Remove from heat and let cool for 10 minutes. 

2. Combine remaining ingredients except butter/oil and then add slightly cooled quinoa. Shape into dumplings (original recipe said 5 giant dumplings, but I made about 10-12 meatball sized ones). Dust with a little cornmeal. 

3. Warm butter and oil in pan at medium and fry until golden brown, turning occasionally (8-10 minutes). 

4. The original recipe called for pear-elderberry sauce with 3 pears, 1 c elderberries, 1/4 c sugar and juice from 1/2 a lemon (simmered for 10 minutes in a covered saucepan, adding additional water if needed, until berries are bursting and pears are soft). The dumplings are kind of like meatballs, so a bbq or spaghetti type sauce can also be good. 

Pumpkin pie (gf)

 This is adapted from "How Can it Be Gluten Free" by America's Test Kitchen. It made about 2/3 C too much filling for a regular pie crust so it needs deep dish or save the extra filling for something. It tastes good raw or could probably even be cooked in muffin cups. 

• 1 single-crust pie
• 15 oz pumpkin puree
• 5 oz (about 3/4 C-try even less, maybe 4 oz?) dark brown sugar
• 2 t ground ginger
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1/2 t salt
• 1/4 t ground cloves
• 2/3 c heavy cream
• 2/3 c milk (1% was fine, original said whole milk. Could try having less milk as well)
• 4 eggs

1. Make pie crust or use pre-made crust. Bake it at 375 for about 20-25 minutes until light brown in color. Rotate halfway through. 

2. While crust bakes (crust and filling should both be still hot when combined in order to help minimize the chances of having a soggy crust), process pumpkin and dry ingredients in a bowl with a stand mixer. (didn't work well in my food processor or blender). 

3. Transfer pumpkin mixture to a saucepan and simmer over medium high for 5 minutes. Whisk in cream and milk, returning to a simmer briefly before removing from heat. 

4. Beat eggs in the bowl that had the pumpkin mixture and while the machine is running, add hot pumpkin mixture. Immediately pour warm filling into warm pie crust. If you can't fit in all the filling, you can let it cook 5 minutes and then add in more after it settles. Increase temp to 425 and cook for about 25 minutes. Rotate pan halfway through. Filling will be puffed and lightly cracked around the edges when finished and center will wiggle slightly when jiggled. Let cool for 2 hours and serve slightly warm or at room temperature.  

Pumpkin risotto

•  4 C stock
• 2 T olive oil
• 2 T butter, divided
• onion
• 1-2 garlic cloves
• pumpkin puree (I usually save it to add at the end so those who don't like pumpkin can get some first, so about half a pound of pumpkin is about right with half the recipe)
• 1 1/2 C arborio rice
• 2 sprigs fresh sage 
• 1/2 c Parmesan cheese
• salt and pepper to taste
• 3.5 oz prosciutto, chopped (optional, I didn't add this)
• fresh thyme for garnish

1. Warm stock to a simmer in its own pot. 

2. In another pot, place oil and 1 T butter over medium heat. Add onion and cook until softened, then add garlic and cook for 1 more minute. If you have raw pumpkin, you can finely dice it and add it here (needs to cook about 20 minutes) or add cooked, roasted pumpkin later. 

3. Add rice and cook for a minute, stirring constantly, until translucent. Add sage and some stock, stirring until absorbed. Reduce heat to medium low and gradually add stock until rice is tender.

4. Stir in 1 T butter, Parmesan, salt and pepper, thyme, pumpkin and/or prosciutto, as desired. Can also garnish or serve with creme fraiche, if desired. 

Roasted pumpkin

 Pumpkins: most recipes call for about 15 oz at most. One small pumpkin is often at least 3 lbs. 

1. Cut in half and scoop out the seeds (reserve for pepitas, I roasted about a cup of seeds with about a T of five spice powder, 1 t sugar, 1 t olive oil, 1/4 t salt). 

2. Cut in slices and place on a baking sheet. If the slices are just a few inches thick, this limits the baking time to about 25-30 minutes, otherwise might be up to 45 minutes with bigger segments. Roast at 350 until fork tender and light golden.

3. Peel off skin and through pumpkin pieces in a blender or just store for later. Many recipes call for you to process in a blender with the other ingredients so no need to blend it now and later both. Can also just mash it if it is truly cooked to fork tender. Can be stored in freezer. 

This is a good resource with visual:

Best Pumpkin Puree Recipe - How to Make Homemade Pumpkin Puree (thepioneerwoman.com)  

Cocoa pancakes (cut with cookie cutter shapes)

Pancakes first time were a little tough, much better in present version adapted for gluten free. 

•  1 1/3 c flour (Bob's Red Mill GF ok; half target brand gf and half cookie blend gf good)
• 4 T sugar (I usually like 2 T any sugar and 2 T maple syrup)
• 1/3 c dutch-process cocoa powder
• 2 T buttermilk powder (used to be 1/4 c cornstarch, which is already present in my gf blends)
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t kosher salt

• 1 C milk 
• 3 T oil (or butter, melted)
• 1 t vanilla
• 2 eggs

1. Mix dry ingredients in one bowl and wet in another. Add wet to dry. Can add choc chips, nuts (I like peanuts and/or walnuts), blueberries, raspberries etc if desired. 

2. Cook 1/4 c of batter per pancake in nonstick skillet over medium heat. Flip when bubbly on top and edges beginning to set.

Transfer to a platter and cut into shapes with a cookie cutter, if desired, or eat in whatever shape you like for whatever holiday it happens to be. The original recipe was from the food network and suggested ghost pancakes with white frosting and sprinkes, choc chips etc for decoration. 

GF Peanut Butter Cookies

•  2 C Old Fashioned Oats
• 1 1/2 c All purpose flour (GF)
• 1/2 t salt
• 1 t baking soda

• 1 C butter
• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c peanut butter
• 2 eggs
• 1 t vanilla 
• 1/2 c chocolate chips or berries

1. Combine first 4 ingredients. Cream remaining ingredients except choc chips together in separate bowl, until smooth. Add dry ingredients and chips or berries. 

2. Bake on cookie sheet (not dark) at 350 for 10 minutes.

GF Flour Cookie Blend

  Adapted from "The Everyday Art of Gluten-Free" by Karen Morgan, owner of Blackbird Bakery. It works ok in other things besides cookies, but not the best multi-purpose type flour. Terrible for brownies for example. Ok, not great for waffles although when I made these last few recipes, some of the ingredients are starting to get old so probably better with fresh.  

• 240 g (little over 2 c) glutinous rice flour
• 174 g (little over 1 1/2 c) tapioca starch/flour
  
• 156 g (little over 1 1/4 c) cornstarch
• 150 g (little over 1 1/3 c) sorghum flour
  
• 60 g (1/4 c plus 3 T) freshly ground quick oats (oat flour is much better alternative if you're going to use this with anything that suffers from chunks of oat in it like brownies). 
  
• 1 and 1/2 T guar gum 

Whisk and sift together into a bowl or bag, probably several times to make sure it's uniformly blended. Makes 7.5 cups (793.5 g).

GF Whole-Grain Flour ATK Blend (no gums)

  From "How Can it Be Gluten Free Cookbook Collection" by ATK. This is Paul's favorite blend, love teff flour and ground flaxseed. 

• 24 oz (5 1/4 c) teff flour
• 8 oz (1 3/4 c) brown rice flour
• 8 oz (2 1/3 c) golden ground flaxseeds
• 5 oz (1 c) glutinous rice flour (also known as sweet white rice flour)

Whisk together well to combine. Can freeze up to 6 months, but really should let it get up to room temperature when using. May need to add guar gum or xantham gum separately for many recipes.

GF Flour ATK All purpose blend (no gums)

 From "How Can it Be Gluten Free Cookbook Collection" by ATK. This is Paul's least favorite blend, not a fan of white rice flour, especially in this quantity, but it is effective as a neutral tasting white flour sub as long as you have plenty of time to let it hydrate. It can taste like sand or rice crispies if you don't let it rest long enough (ATK recommends 30 minutes but I have sometimes had success with as little as 10 minutes with some blends). 

• 24 oz (a little over 5 c) white rice flour
• 7.5 oz (1 2/3 c) brown rice flour
• 7 oz (1 1/3 c) potato starch
• 3 oz (3/4 c) tapioca starch
• 3/4 oz (3 T) nonfat milk powder

Whisk together well to combine. Can freeze up to 6 months, but really should let it get up to room temperature when using. Need to add guar gum or xantham gum separately for many recipes.

GF Flour Biscuit blend

 Adapted from "The Everyday Art of Gluten-Free" by Karen Morgan, owner of Blackbird Bakery. The most versatile of her suggested blends. This is the best one to substitute as a kind of "all purpose" GF flour blend if you don't want to have different blends on hand or if you run out of one. Designed as a blend especially for quick breads, although she does have a separate muffin blend that I haven't tried. 

• 220 g (little less than 2 c) glutinous rice flour
• 126 g (little more than 1 c) cornstarch
• 125 g (1 c) extra-fine brown rice flour
• 108 g (1 c) tapioca starch/flour
• 108 g (1 c) sorghum flour
• 2 T guar gum 

Whisk and sift together into a bowl or bag, probably several times to make sure it's uniformly blended. Makes 6 cups (705 g).

Sauteed Apples

 This works especially well as a filling for Aebleskiver or a topping for ice cream. Could probably be a pie filling. 

• 3 T butter
• 9 small tart apples (about 3 cups? We used Haralson), peeled, cored and diced into bites
• 2 t cornstarch
• 1/4 c brown sugar (we ran out and I used half of this as monkfruit sweetener which was good)
• 1 t cinnamon
• dash nutmeg and cloves
• raisins, optional

1. Melt butter in a large skillet or saucepan over medium heat; add apples and cook until almost tender, 6-7 minutes. 

2. Add cornstarch (you can add water too if you want it to be soupier, depending on what it's used for). Stir in brown sugar and spices. Simmer for 2 minutes, Serve warm. 

Cornmeal-Rye Waffles

 Adapted from King Arthur Flour "Whole Grain Baking"

• 3 C buttermilk (I used 1 1/2 c water, 1/2 c Buttermilk powder and 1 c Chobani plain lowfat yogurt)
• 2 eggs
• 6 T butter, melted
• 2 C yellow cornmeal
• 1 c whole rye flour
• 1/4 c sugar (try less sugar and adding cheese and bacon for a savory waffle)
  
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• berries or choc chips make good mix-ins
  

1. Whisk together wet and dry ingredients in separate bowls. Then combine in one big bowl. Let sit for at least 10 minutes to allow cornmeal to soften.  

2. Cook in waffle maker according to manufacturer's directions. Might be better in a Belgian Waffle iron, they're hard to get crispy in our big waffle iron.

Brownies (gf)

•  3/4 c gluten free all purpose flour (mix and recipe from Montana Gluten Free)
• 3/4 c sugar
• 1/3 c cocoa powder
• 2 eggs
• 1/4 c melted butter
• 3 T vegetable oil
• 1/2 t salt
• 1/2 t vanilla
• 1/3 c choc chips
• chopped walnuts

1. Preheat oven to 350. Grease a 8x8 pan or even smaller. 

2. Combine all ingredients in mixing bowl and mix well. You can just sprinkle walnuts on half at the end if not everyone wants nuts. 

3. Pour into prepared pan. 

4. Bake for 20-22 minutes, using toothpick to check for doneness. Cool completely.

Corn Dogs and Hush puppies (gf)

•  1/2 C (57 g) gf starch blend (donut and fritter blend)
• 2/3 C (114 g) fine cornmeal
• 1/2 C (66 g) masa harina
• 2 1/4 t baking powder
• 3/4 t kosher salt
• 1 1/4 C 2% or whole milk
• 2 large eggs
• 2 T sugar
• 2 T honey
• 8 hot dogs (there was enough batter left after to fry an entire onion and make 4 corn fritters as well)
• canola or peanut oil for frying
• additional salt and pepper or other seasonings and dipping sauces
  

1. Combine first 5 ingredients. Combine next 4 in a separate bowl until sugar is dissolved and add to dry ingredients. Mix well enough to remove almost all lumps. 

2. Pat each hot dog dry and lightly dust with gluten free flour blend so batter will stick. Spear each hot dog with a wooden skewer. 

3. Heat oil to 375 in a pan or deep fryer. 

4. Dip hot dog in batter (it's best if batter is in a tall container, but a shallow dish might also work ok). Put it out and let a little drip off before dropping it into the oil (the skewer can be submerged if it's wooden). Make sure the corn dog can be fully submerged in oil, trimming skewer or even cutting in half to make mini corn dogs, as necessary. Fry a few at a time, until golden brown. Use a tongs to try to grab it by the skewer, if you grab the corn dog directly it may break it open or at least make it less crunchy. 

5. Can substitute corn for the hot dogs to make corn fritters. Or it also worked fine as a coating for onion rings.

Muddy Buddies Chex mix

• 1 C choc (or pb) chips (try substituting nutella for first 2-4 ingredients)
  
• 1/2 C peanut butter
• 1/4 C butter
• 1 t vanilla
  
• 9 C chex (or other cereal like Cheerios)
• 1 C peanuts
• 1-1 1/2 C powdered sugar

Microwave first 3 ingredients until melted, around 60 seconds. Stir in vanilla. Add cereal and nuts. Add powdered sugar. Let cool. Store in gallon size ziplock bag.

Chicken Fried Steak (gf)

•  2 lb top round sirloin steaks, cut into serving size portions and pounded 1/4 in thickness
• seasoning salt (I use salt and garlic powder)
• 1 C gluten free flour starch blend ("donut and fritter blend")
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 1 egg
• 1/4 c milk
• canola or peanut oil for pan frying (about 3-4 T at a time in medium large skillet)

 Gravy

• 2 T oil
• 1/4 c gluten free blend, same as above
• 1 c milk
• salt and pepper to taste

1. In shallow bowl, combine gf flour, cayenne and black pepper. In a separate bowl, combine egg and milk.

2. Pound steaks and season well. 

3. Heat oil in skillet. Dredge steaks in flour mixture, then egg mixture, then flour mixture again. 

4. Cook steaks in oil for a few minutes on each side. For medium rare, push the meat and indentation should rebound slowly. For well done, push on the meat and it won't be able to be indented. For medium, indentation, springs back right away. Transfer to a plate while making the gravy. 

5. With 2 T oil in the pan, mix 1/4 gf flour blend until it makes a paste (if you have extra from the steak coating, you should be able to use this as long as you cook it well). Add a couple T of milk at a time until paste becomes a liquid. Add remaining milk and cook just until gravy begins to thicken. Remove from heat and season with salt and pepper. 

6. Serve with mashed potatoes and other sides.

Dutch baby with fruit baked in (gf)

 Ingredients

• 5 T butter
• 2 pears, peeled, cored and sliced into 1/4 inch wedges (I used blackberries and raspberries, apples would probably also be good)
• 1 T brown sugar
• 1 t fresh lemon juice
• 1/4 t cinnamon

• 1/2 c milk
• 1/2 c GF all purpose flour
• 4 large eggs
• 2 T sugar
• 1/2 vanilla extract
• 1/4 t salt
• powdered sugar, for dusting

1.  Blend milk, flour, eggs, sugar, vanilla, and salt in a mixing bowl (or blender) until smooth.
   
2. Melt butter in ovenproof skillet, on stove. Transfer 2 T butter to the milk mixture. Cook fruit, brown sugar, lemon juice, and cinnamon for 3 minutes or until fruit is soft. Pour the batter into the skillet and transfer skillet to the oven. 
3. Bake at 400 for 12-15 minutes, until puffed but edges not too dark. Dust with powdered sugar, if desired, and serve immediately. 
   

 

Lasagna with bechamel

 Ingredients

• 1/4 C (28g) gluten free flour blend (original recipe suggests a high starch blend they call "Donut and Fritter Blend" but I think Bob's Red Mill 1-1 gf flour still tastes better).
• 1 t salt (original says 1 1/2)
• 1/2 t white pepper
• 4 T butter
• 2 1/2 C milk
• 1/4 t nutmeg
• 2 C asiago or parmesan cheese (could try less, it was very heavy)

• 1 lb ground beef (or original suggests veal)
• 1/4 c onion, finely grated or diced was also fine
• 1/2 t salt
• 1/2 t thyme (or 1 t fresh)
• 1/2 t oregano (or 1 t fresh)
• 1/2 t cumin

• approx 10 oz lasagna noodles (can also sub 4 medium zucchini, cut very thin. Need to drizzle with a little salt and let sit for 15 minutes for some of the water to drain out. Then lightly cook on a nonstick griddle)
  
• 24 oz spaghetti/pasta sauce
• 2 C shredded mozzarela
• 1/4 C grated Asiago or Parmesan 

Bechamel

1. Combine flour, salt and pepper in a bowl. 
2. Melt butter in a heavy saucepan. Add dry ingredients and mix until a thick paste forms, about 1 min. 
3. Reduce heat to low and add milk a little at a time, allowing to thicken. Add nutmeg and turn off heat, but it needs to stay warm enough to be somewhat pourable. Add cheese, mix until no lumps. 

Meat sauce

1. Brown meat in a skillet. 
2. Drain all but 2 T oil and add onion (may need to remove meat first if you're worried about it drying out) and cook about 5 minutes. 
3. Add salt, thyme, oregano, cumin (and meat back in if you took it out). 

Assembly

1. Cook pasta.
   
2. In a 9x13 pan layer tomato sauce, noodles, meat, bechamel, except on the last layer put noodles, then a thin layer of sauce. Sprinkle with cheeses. 
3. Bake at 350 for 30 minutes, until bubbling. Let rest for around 30 minutes.

Buttermilk pancakes or waffles

 Ingredients (dry can be quadrupled and stored as a dry mix)

• 2 c flour (I used gf all purpose flour)
• 1/2 c buttermilk blend powder
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1/2 t salt 

For waffles (for 2 1/2 c of dry mix or just use with the single serving amount above)

• 3 eggs, separated
• 2 c water
• 1/4 c canola oil

For pancakes (for 1 1/2 cups of dry mix)

• 1 egg
• 1 cup water
• 2 T canola oil

1. Combine dry ingredients. 

2. Combine wet ingredients except for waffles, separate eggs whites and beat until stiff peaks form. Add  dry into wet ingredients, folding in egg whites last. 

3. Can add berries, choc chips, or nuts as desired just before cooking.

Stir Fry

 Ingredients

• 1 tablespoon olive oil
• Vegetables, for example: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 cup sugar snap peas, 1 cup carrots sliced, 1 cup mushrooms sliced, 2 cups broccoli, 1 cup baby corn, 1/2 cup water chestnuts

• ¼ cup soy sauce
• 3 garlic cloves minced
• 3 Tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
  

• chopped green onions and sesame seeds for garnish optional 

 
Instructions

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add vegetables. Sauté 2-3 minutes until almost tender.
• In a small bowl whisk soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Honey nut steel-cut granola

Ingredients

• 3 cups steel cut oats (instant steel cut oats is better or it gets too chewy, can also use some old fashioned oats in the mix)
  
• 2 cups of mixed nuts (I like walnuts, sunflower seeds, pecans, or maybe just a nut mix)
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted (I like the taste of butter better)
  
• 1/2 cup unsweetened applesauce
• 1/4 cup honey (original 1/2 C-might need full amount or some peanut butter, it doesn't stick together)
  
• 1 tsp vanilla extract

 Method

1. Preheat oven to 300 degrees F.
2. In a large bowl melt oil/butter and combine with applesauce, honey and vanilla.
3. Add steel-cut oats, nuts, cinnamon and sea salt.
4. Spread granola over a parchment or silicone-lined baking sheet. and bake for 20 mins. I actually like the way it browns on a dark colored pan without anything lining it, you just have to check every 15 minutes as it browns quicker.
   
5. Remove from oven and flip and the bake for another 20 mins.
6. Remove from oven once again, flip and then bake for another 15 mins.
7. Remove from oven and flatten granola with the back of a spatula. Let sit for 1 hour, then break it up into clusters.
   

Strawberry shortcakes (GF)

This is not the kind of dessert we usually eat, so I made a half recipe, which was perfect for 3 people.

• 2 lbs strawberries, hulled and quartered
• 4-6 T of sugar (depending on how sweet you want it)

Shortcakes

• 2 C (9 oz) all purpose gluten free flour blend
• 2 T granulated sugar
• 4 t baking powder
• 1/4 t baking soda
• 1 1/2 t powdered psyllium husk (I just used a flour blend with xanthan gum)
• 1/2 t salt
• 3 T butter, cut and chilled
• 3/4 c whole milk yogurt (I have used strawberry rhubarb flavored siggis or plain chobani low fat)
• 1 egg
• 2 T oil
• 2 t lemon juice
• 1 T turbinado sugar (any sugar is ok)

Whipped Cream (or serve with ice cream also works fine)

• 1 C heavy cream, chilled
• 1 T sugar
• 1 t vanilla extract

1. Crush 1/3 of the strawberries with sugar in bowl (use fork or maybe try a blender, the texture of mashed strawberries was not entirely pleasant). Add sugar and remaining berries. Cover and let sit at room temperature up to 2 hours. 

2. Combine dry ingredients and cut in butter until pea size pieces remain. Combine yogurt, egg, oil, and lemon juice in a measuring cup and add to dry until well combined. Add more yogurt if the mixture seems too dry. Cover and let rest for 30 minutes at room temperature. 

3. Preheat to 450 (mine needs to be less, 400-425). Use two baking sheets to help ensure the bottoms of the biscuits don't brown too fast and place six 2 1/2 in mounds of dough onto prepared sheet, 1 in apart. Sprinkle turbinado sugar on top. Bake until golden and crisp, about 12-15 minutes, rotating halfway through. Cook completely on a wire rack, about 30 minutes. 

4. Whip cream, sugar, and vanilla with stand mixer on medium until foamy, about 1 minute. Then on high for 1-3 minutes, until soft peaks form. 

5. Split each biscuit through the middle and portion berries and dollop whipped cream (or ice cream) on top. Serve immediately.

Berry cobbler with cornmeal biscuits

Biscuits

• 1 C (5 oz) cornmeal
• 1 C (4.5 oz) gluten free flour blend
• 2 T sugar
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not included in the blend)
• 1 stick of butter, cut into pieces, chilled
• 3/4 c buttermilk, chilled (I used about 1/2 c of lemon yogurt with 1/4 c milk)
• 1 T turbinado (or any kind) sugar
  

Compote

• 1/3 C sugar
• 4 t cornstarch
• 1/4 t salt
• 6 cups blueberries (or other berries, I used serviceberries and mulberries which was ok)
• 1 1/2 t grated lemon zest plus 1 T juice 

1. Combine dry ingredients for biscuits and cut butter in with food processor or pastry blender tool. Stir in buttermilk with spoon or fork. Drop eight 2 1/4 in mounds of dough on prepared baking sheet about 1 inch apart. Sprinkle remaining 1 T of sugar on top and cook for about 24-25 minutes, rotating halfway through. Cool on wire rack. 

2. Stir sugar, cornstarch, and salt together in the pie plate or other baking pan you're going to use. Stir in berries and lemon zest and juice until combined. Cover with foil and place on rimmed baking sheet. Bake on lower rack until berries are beginning to burst and juices are bubbling around the edge, 40-50 minutes (stirring halfway through). 

 

3. Uncover berries, stir gently, and arrange biscuits on top of fruit (however many you expect to eat at that time) and bake about 5 minutes more, until warmed through. Serve immediately. It's especially good with berry or vanilla ice cream.

 

Red lentil Dal

• 3 C Chicken broth
• 1 C red lentils, rinsed
• 1 T olive oil
• 1 1/2 c thinkly sliced onion
• 2 cloves garlic
• 1 t turmeric
• 1 t garam masala (usually some whole spices are roasted and then ground, but there are recipes for how to make your own mix with cumin, coriander, cardamom, cinnamon, black pepper, etc).
  
• 1 teaspoon cumin
• 1/2 t salt
• 1/8 t cayenne pepper
• 1 c diced tomatoes
• 1/4 c chopped cilantro
• basmati rice

1. Bring broth and lentils to a boil in medium saucepan. Simmer for 10 minutes or until lentils are soft. 

2. Heat the olive oil in a large skillet over medium-high heat. Add onions and cook 8-10 minutes, until beginning to char, stirring occasionally. Add garlic and cook for 30 sec. Add remaining ingredients except cilantro and rice. Simmer for 6 minutes, adding cilantro at the end and serving with rice.

Onion rings (gf)

•  3/4 gluten free 1 to 1 flour
• 2/3 c milk (try less or try sour cream, gluten free flour doesn't soak up liquid as well as regular)
• 1 egg
• 1 T corn starch (I added this to try to help it stick to the onion rings, which did help a lot but still had to make sure the rings get re-coated right away before putting in oil)
• 1 T oil
• 1/4 t salt

• 2 medium onions 
  
• oil for frying 

1. Mix batter and let rest to hydrate flour. Cut onions into rings. Dip onions into batter, draining off excess. Fry in deep fryer or 1 inch of oil in a skillet for 2-3 minutes (until golden). Remove from oil and drain on paper towels.

 

Stroganoff Seasoning mix

• 1/2 C powdered milk
• 1/4 C cornstarch
• 1 T chicken bouillon depending on how salty you want it
• 1 T dried minced onion
• 1/2 T dried parsley
• 1 t garlic powder
• 1/4 t dried basil
• 1/4 t dried thyme
• 1/4 t pepper

Combine and place in air tight container (snack bag is big enough for this size). Use 1/2 c in place of 1.5 oz stroganoff packet. 

Can also try a simple recipe with 1 lb ground beef (drained), 2 cups water, 2 cups uncooked noodles, 1/2 c stroganoff mix. Combine, bring to a boil, simmer covered for 15-20 min. Top with 1/2 c sour cream or plain yogurt.

Honey Skillet Cornbread (gf)

 Becky says definitely put this on the blog!

• 1/3 C canola oil
• 1 t golden flaxseed meal
• 2 t very hot water
• 1 C (140 g) G-F all purpose flour
• 1 C (130 g) cornmeal 
• 2 T sugar
• 1 T baking powder
• 1 t salt
• 1 C milk
• 1/4 C honey (try spring cooking spray first into the measuring cup)
  
• 2 large eggs

1. Combine flaxseed meal and hot water until thick. 

2. Combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Combine milk, honey, and eggs in a separate bowl or measuring cup. Add milk mixture and flax slurry to flour mixture until combined. 

3. Preheat oven to 450. Put oil in cast iron skillet and put it in the oven while it's preheating, for at least 3 minutes. 

4. Carefully remove hot skillet from oven and pour batter into it. Return skillet to oven and bake for 13-15 minutes, until golden.

Pizza Dough (gf)

Adapted from "Fast and Simple Gluten-Free" by Gretchen F. Brown, R.D.

• 1.5 T active dry yeast
• 1/3 c olive oil
• 1 T sugar
• 1/2 c warm water (110 degrees F), I've needed up to 1 C so 1/2 C may not be near enough
  
• 1.5 T flaxseed meal
• 3 T very hot water
•  420 g (approx 3 cups, but you really need to weigh it) Gluten-Free all purpose flour
• 1 1/2 t salt
  

1. Combine yeast, olive oil, sugar, and 1/2 c warm water in medium bowl. Allow yeast to rest for at least 3 minutes to activate. 

2. Combine flaxseed and 3 T water in small bowl to make a slurry. Add flour and salt and mix for 1 minute. Add flax and mix until dough comes together to form a ball, about 5-7 minutes (if too dry, add a t or so of water at a time to form a tender, pliable dough). Cover and rest for 1 hour. 

3. Preheat oven to 425. Roll dough between 2 pieces of parchment paper to desired thickness (I just put it in the greased pizza pan and push/stretch it by hand, which usually works fine). Top with favorite fresh ingredients and bake 18-20 minutes or until cheese is melted and crust is cooked through (16 min at 450 in our oven caused the edges to brown before middle was cooked through).

Butter rolls (gf)

 Especially good warm, right from the oven. Would be worth trying larger sizes with a double batch. 

• 2 t flaxseed meal 
• 4 t very hot water (just use hot side of tap)
• 1/2 c sour cream
• 1/2 c butter, melted
• 1 T milk
• 1 c (140 g) gluten free all purpose flour blend
• 1/2 t baking soda
• 1/2 t baking powder
• 1/4 t salt
•  cooking spray

1. Combine flaxseed meal and hot water and stir until thick. Mix in sour cream, melted butter, and milk. Add dry ingredients. Spoon tablespoonfuls into mini muffin tins (this was ok, but try with bigger ones) coated with cooking spray (filling unused tins with 1-2 t water). Bake 15 minutes (more for larger ones).

Berry sauce

•  2 C (290 g) fresh berries (frozen usually works well also)
• 1/4 c water
• 2 T sugar
• 1 t cornstarch
• 2 t lemon juice
• 1/4 t cinnamon (can try other spices)

Combine all the ingredients in a small saucepan. Bring to boil over medium-high heat. Boil 1 minutes the simmer until sauce thickens.

Strawberry rhubarb cookie bars

 Like strawberry rhubarb crisp but in bar/cookie form.

Ingredients

Filling

• 1 1/2 cups sliced strawberries
• 1 1/2 cups sliced rhubarb
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• pinch salt

Crust and Crumble

• 1 1/2 cups all-purpose flour (I used bob's red mill 1 to 1 gluten free flour)
  
• 1 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar (original said 1 C, but 1/2 C seemed like plenty)
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter (original recipe was for country crock)
• 1/4 walnuts, added to crumble
  

Instructions

Filling

1. Add strawberries and rhubarb to a medium mixing bowl. If using frozen, make sure they are well thawed and drained. Toss with brown sugar, cornstarch, lemon juice, cinnamon and salt and toss to coat. The sugar draws out the liquid, so it worked well to make this ahead of time, leave in fridge for a few hours, then drain the excess liquid, but might not be necessary depending on how juicy the berries are.
   

Crust and Crumble

1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting. It's easier to cut the bars more nicely if you do this, if you do it without parchment paper, they may just fall apart more as you're trying to cut them.
   
2. Combine flour, oats, brown sugar, baking powder and salt in medium bowl. Using a pastry cutter or fork, mix butter into flour mixture until mixture resembles coarse crumbs.
3. Reserve 1 cup dough and mix with 1/4 c walnuts for crumble topping. Press remaining dough firmly into prepared pan. Spread strawberry rhubarb mixture evenly over crust. Crumble reserved dough over fruit.
4. Bake 50-55 minutes or until fruit is bubbling and top is golden. Cool on wire rack before lifting out and slicing into 16 bars. Could also try 375 degrees for 40-45 minutes, it didn't seem very bubbly or brown after 50 minutes at 350 so I ended up leaving it in for another 5-10 minutes.
   

 

Butter, sage, and parmesan pasta

• 1/2 lb pasta (I used Ronzoni gluten free rotini)
  
• 2 T butter
• 30 fresh sage leaves (or equivalent other fresh herbs, I used half sage and half parsley) 
• 1 C or more parmesan
• salt and freshly ground pepper
  

1. Cook pasta according to directions. Don't forget to salt the water. 

2. Meanwhile, melt butter over medium heat, in skillet or saucepan large enough to hold everything. Add sage/herbs and cook until butter is brown and herbs shrivel. 

3. Reserve 1 c. of the pasta water before draining the pasta. Add pasta to butter-sage and 3/4 c of the water and stir. After a minute or so add the parmesan. Add more water if needed. Season with salt and pepper to taste. Can pass extra cheese at the table also.

Spinach Chicken Enchiladas

•  2 chicken breasts (about 2 cups)
  
• 1/2 C chopped onion
• 1 clove garlic, minced
• 2 t olive oil
• 10 oz spinach (doesn't have to be thawed)
• 4 oz can chopped green chilies
• 1/2 t cumin
• 1/2 t salt
• 1/4 t black pepper
• 8 oz sour cream
• 4 oz cream cheese
• 1/3 c salsa
• 1/2 c gluten free chicken broth

• corn or flour tortillas (I made 2 flour for those who eat flour and 6 corn tortillas)
• 2 c shredded cheese

1. Cook the chicken in a skillet with some olive oil. Remove to cutting board to cool.

2. Cook onion and garlic in oil over medium-high in the same skillet for 3 minutes. Add the remaining ingredients (spinach through chicken broth) and simmer. Mix chicken with half of the spinach sauce. 

3. Preheat oven to 375. Spread 2 T spinach sauce in bottom of 13 x 9 pan. Warm up tortillas a little in the microwave so they don't break. Fill tortillas with chicken mixture and place in pan. Pour remaining spinach sauce over the top of the tortillas. Sprinkle with cheese. Cook for 20-25 minutes uncovered, until cheese is melted and just starting to brown. (Original recipe say to just broil for one minute until cheese is melted, but unless everything is assembled super quickly, it's probably cooled and needs some more time in the oven). Serve with salsa, corn, and/or avocado/guacamole.

Wild Rice pilaf (GF)

 I guess I've mostly eaten boring flavorless pilaf because I was so surprised by how good this is. 

• 1 3/4 c chicken broth (Swanson is best)
• 2 1/2 c water
• 2 bay leaves
• 8 sprigs fresh thyme tied together with kitchen twine (or I usually just substitute dried thyme) 
• 1 C wild rice (picked over and rinsed as necessary)
  
• 1 1/2 C brown rice
• 3/4 C dried cranberries

• 3 T butter
• 1 onion, chopped fine
• 1 large carrot, chopped fine (peeled if it's not organic)
• salt and pepper
• 3/4 C pecans (can be toasted and coarsely chopped)
• 2 T minced fresh parsley

1. Bring broth, water, bay leaves, and thyme to a boil in a saucepan. Add both kinds of rice (unless the kind of rice you want to use cooks in a different amount of time, in which case you have to cook them separately), cover, and reduce heat and simmer about 35-45 min, until liquid is absorbed and rice is plump and tender. Add cranberries when you check it at 35 minutes. When finished, remove bay leaves (and thyme if using fresh). 

2. Meanwhile, melt butter in medium saucepan. Add onion, carrot, 1 t. salt and cook, stirring frequently until softened but not browned, about 4 min. Add pecans. Add rice mixtures and parsley. Season with salt and pepper to taste, serve immediately. Great with baked salmon in particular.

Rhubarb syrup (rhubarb lemonade)

•  4 C Rhubarb
• 3/4-1 c sugar depending on how sweet you like it
• 1 C water

1. Combine rhubarb, sugar and water in a pot and bring to boil over medium heat. Simmer for 20 minutes, until rhubarb is soft. Can leave it uncovered if you're just going to use it as a compote type topping, but if you're going to strain it to use with rhubarb lemonade, needs to be covered as the extra juice is needed. 

2. If making lemonade, use a fine mesh sieve to strain the mixture into a bowl, using back of a spoon to press out all the liquid. Use liquid for lemonade and use the fruit chunks for yogurt or pancake topping or other use. 

3. In a pitcher, add rhubarb syrup liquid, 1/2 C lemon juice, 6 C water. Can try less water if you're going to add ice cubes.

Gluten Free Meatballs

 This is adapted from America's Test Kitchen "How Can it Be Gluten Free Cookbook Collection." On my first attempt at this recipe, many of the meatballs fell apart. I wondered if the issue was because the meat had been previously frozen and the extra moisture created the problem. I've doubled the recipe from the original and included a greater percentage of sausage from the original recipe. Another area of experimentation should be the potato flakes, which ATK says is a much better substitute for regular bread crumbs than gluten free bread crumbs, although we've also liked Aleia's gluten free bread crumbs as a substitute in our other recipe so I think either could work. I think ATK is saying that making homemade gluten free bread crumbs doesn't work in meatballs and meatloaf because they get too gummy, but store-bought are already well dried out, so hasn't been a problem for us. The flavor is definitely very different between the two.

•  1 c buttermilk
• 2 large egg yolks (I think 1-2 whole eggs should also work)
• 1 lb ground pork
• 2 oz grated Parmesan (1 C?-this seems like a typo from the original recipe)
• 1/2 c instant potato flakes (I used the four cheese flavored ones which contain ingredients other than potato flakes in it, so this will require some further experiments)
• 4-6 T minced fresh parsley
• 4 garlic cloves, minced
• 1/2 t salt (possibly up to 1 t if potato flakes don't have any sodium)
• 1/2 t pepper
• 1 lb ground beef

1. Whisk together buttermilk and egg. Add remaining ingredients, except beef and mix until thoroughly combined. Add beef and knead until uniform. Form mixture into 1.5 in round meatballs (better to be too small than too large, they'll make at least 24 meatballs). 

2. Preheat skillet with a little olive oil and fry or see the spinach meatballs recipe for baking in the oven.

GF Carrot Cake Pancakes with Cream Cheese Frosting

 Emily loved grating the carrots, it was the first time she was interested in eating carrots since she was a toddler, 3-4 years ago! 

• 1 1/2 C (220 g) gluten free all purpose flour
• 2 t baking powder
• 1 1/2 t cinnamon
• 1/2 t salt
• 3/4 C milk (I used buttermilk for 1/4 c of it)
• 1/4 c (60 g) packed brown sugar
• 1 t canola oil
• 2 eggs
• 1 t vanilla
• 1 1/2 c (165 g) shredded carrots (we used much less, 1/2-1 c)
• 1/2 c shredded sweetened coconut 

1. Combine flour, baking powder, cinnamon, and salt in a large bowl. Add milk, brown sugar, oil, eggs, and vanilla. Can mix wet ingredients separately first or beat the eggs in the measuring cup at least. Stir in carrots and coconut.

2. Spoon batter in 1/4 c measures on hot greased (cooking spray) pan or griddle over medium heat. Turn pancakes when tops begin to bubble and edges are cooked. 

3. Serve with frosting (I used leftover buttercream frosting I had from cupcakes I had made, which was very good). Can also make cream cheese frosting by combining 2/3 c powdered sugar (80 g), 2 oz cream cheese, softened, 1 T milk, and 1/2 t vanilla.

GF banana bread (or zucchini bread)

Paul really liked this banana bread recipe from the America's test kitchen cookbook and wanted a similar zucchini bread recipe that boils off some of the liquid and that doesn't use milk (the milk always makes it taste rubbery I think) so adapted it on 9/9/22 and was really happy with the result. Emily ate a muffin and 2 slices of bread and wanted to keep eating more. Even Becky liked it. The entire banana bread version of the recipe was completely eaten in 2-3 days at the lake cabin the week before.

•  9.5 oz (2 C + 2 T) all purpose gluten free flour blend (I use Bob's Red Mill 1-to-1 baking flour)
  
• 1 T baking powder
• 1 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not already in the blend)
• 5 large very ripe bananas (1.75 lbs), peeled (OR 2 medium zucchini, finely grated)
  
• 6 T butter (original was 1/2 C)
  
• 1 t cinnamon (I added this for the zucchini version) 
  
• 2 eggs
  
• 5.25 oz (3/4 c packed) brown sugar
• 1 t vanilla extract 
  
• 1/2 C walnuts, toasted and chopped, optional
• mini choc chips, optional (I like to add some to half of the loaves)
• berries, optional
  
• 2 t granulated sugar, optional
  

1. Grease muffin or bread pans. I like to use 2x4 pans and muffins for smaller serving sizes. One recipe made 6 muffins and two 2x4 loaves. 

2. Microwave bananas, even if not frozen, although storing them frozen is easiest way. Bananas should be softened with about 1/2 to 3/4 c liquid. Set bananas in fine mesh strainer inside a medium saucepan to drain the liquid into the pan. You can leave them there with the spoon sitting on top to help press moisture out, stirring occasionally. (skip this step if using grated zucchini)

3. Whisk first 5 dry ingredients in a small bowl.

4. Cook banana liquid (or grated zucchini) over medium-high for about 5 minutes or until reduced (to about 1/4 c for banana liquid). Add butter and remove from heat as soon as its melted. Let cool 3-5 minutes. 

5. Mix bananas (if not using zucchini), cinnamon, eggs, brown sugar, and vanilla in large bowl with electric mixer to make sure there aren't banana chunks. Add cooled butter/fruit liquid. Add flour mixture and mix until thoroughly combined. Add walnuts and any other mix ins or add to batter later, after it's in the pan. After everything is in the pans, sprinkle sugar over top (optional, this doesn't seem to add much). 

6. Bake at 350. About 20-25 minutes for muffins, 35-40 minutes for 2x4 pans and 55-75 min for 9x5. Toothpick will come out clean and it will be nicely browned. Let cool in pan on wire rack for 10-15 minutes before removing to wire rack. Let cool completely, at least an hour for a 9x5 loaf. Can reheat in 300 degree oven for 10-15 minutes later, if desired.

Mongolian Beef (gf)

• 3 T soy sauce (gf)
• 1 t sugar
• 1 t cornstarch
• 1 T hoisin sauce (gf)-I just used another T soy sauce since I didn't have this
• 1 t rice wine vinegar (I used red wine vinegar, worchester might also be good)
• 1 t sesame oil (I just used canola)
• 1/2 t red pepper flakes (less if you don't want it very spicy)

•  1 T oil
• 1 pound flank steak, cut into 1/4 in slices
• 3 cloves garlic, minced
• 1 T peeled and minced fresh ginger (I used equivalent dried)
• 3-5 scallions, cut into 2 in pieces (I diced them)
• brown rice to serve with

1. Combine first group of 7 ingredients in a small bowl, mixing well to dissolve cornstarch.

2. Heat oil over medium-high. Add beef and cook until browned. Add garlic and ginger (or add it to the bowl if using dried) and cook for 1 minute. Add scallions and cook for 30 seconds. Add soy sauce mixture and cook until thickened, about a minute. Serve with rice.

Gluten free bread

 I'm learning the technique for "Gluten-Free Artisan Bread in Five Minutes a Day" by Jeff Hertzberg amd Zoe Framcois. The standard recipe makes four 1 lb loaves but can be doubled or halved. It works well to leave it in the fridge for several days, up to 10 days for bread that doesn't have eggs and 5 days for bread with eggs.

• 6 1/2 C (2 lb, 3 oz or 990 grams) all purpose gluten free flour (they have a recipe with white rice, sorghum, and tapioca flour, potato starch, xanthum gum, but bob's red mill 1-to-1 is very similar).
• 1 T yeast
• 1 T Kosher salt (can increase or decrease by 1/2 T if desired) 
• 2 T sugar (optional, for browning)
  
• 3 3/4 C (1 lb 14 oz or 850 g) lukewarm water (100 degrees or less)
• cornmeal or parchment paper

1. Mix dry ingredients in a bowl (pack flour tightly or weigh it). Add water and mix with spoon or stand mixer with paddle attachment. No kneading. If you're in a hurry you can pull off 1 lb loaf, shape on a piece of parchment paper and put in cold oven. Bake at 400 for 75 minutes. It will be denser and flavor won't be as complex. Can only be done with fresh dough, not refrigerated.

2. If you have time, it's best to cover with lid that's not completely airtight or loosely with plastic wrap (not a towel, dough is too sticky) and rest for 2 hours at room temperature. 

3. Do not punch down or stretch dough. It can go in the fridge for later (it can be easier to work with cold) or pull of a 1 lb loaf and gently shape on pizza peel with lots of cornmeal to prevent sticking or parchment paper. It also may work to set it directly on a heavy gauge baking sheet that's been greased or with parchment paper or silicon mat. Use wet fingers to smooth the surface. Allow to rest for 60 minutes, 30 minutes if it's not refrigerated and 90 minutes if it's a larger loaf or if you want to see if longer rest time helps to avoid a loaf that's too dense. 

4. Preheat a baking stone or something cast iron like a skillet in the middle of the oven at 450 degrees. It takes 20-30 minutes at least. Place an empty metal (not glass) pan on any shelf that doesn't interfere with the bread. Water will be added to it for steam. 

5. Dust the top of the loaf with flour. Slash a 1/2 inch deep cross, scallop, tic tac toc, etc. into the top using a wet serrated bread knife. May need to wipe off after each slash. 

6. Slide loaf onto preheated stone/cast iron. Pour 1 cup of hot water from the tap into metal pan and close oven to trap the steam (if your oven has trouble trapping steam there are alternative methods, like cover it and let it use its own moisture to create the steam, but remove cover for last third of baking time. Can use aluminum foil, a clay baker, metal bowl, cast iron pot...). If you use parchment paper, pull it out after 20 minutes for a crisper bottom crust. Bake for 45 minutes total or until crust is richly browned and firm to the touch. Ideally it will also crackle when taken out of the oven, as it's being exposed to room temperature air. Allow to cool completely (about 2 hours) on a wire cooling rack. It will likely seem underdone if you eat it warm, it needs lots of time to set. 

7. Remaining dough goes in the fridge or in 1 lb portions in the freezer for up to 4 weeks, then defrosted overnight in the refrigerator. Reuse the same bucket for a more complex "sourdough" type effect. You can even mix a new batch of dough in with up to 2 cups of older dough.   

Variations: 

• Paul tried "Seeded Flaxen loaf" recipe which also includes 1/2 c ground flaxseed, 1/4 c sesame seeds and 1/3 c honey (so I left out the sugar for this). 
  
• Eggs: Can use 4 eggs in place of some of the water. Just put eggs in first, then add the water to add up to the same amount. 
• Seeds: can be added on top. Instead of dusting with flour, brush with water and sprinkle seeds on top just before putting in the oven. Up to around 1/4 C of seeds can also be added to the dough, like in seeded flaxen loaf above, but can use other seeds like whole flaxseed, sunflower, poppy, etc. 
• Herbs: 1 t. dried thyme and 1/2 t rosemary added to the water, for example. 
• There are many variations of shapes described in the book. For sandwich bread, grease a 8.5 x 4.5 in loaf pan. Drop a 2 lb piece of dough into the pan and smooth the top with wet fingers. Cover loosely and allow to rest for 90 minutes. Baking stone isn't required and if you omit it, preheat only for 5 minutes, temp will be 425 for this. Metal tray is still pre-heated. Just before putting loaf in oven, brush with water and slash a 1/2 in-deep cut down the center. Add at least 1 c hot water to pan and bake 55-60 minutes until richly browned and firm. Can wait up to 10 minutes to remove bread to a cooling rack. 
• In a Crock Pot: Dust the piece of parchment paper with rice flour before setting the dough on top. Place dough with parchment paper in crock pot. Turn temp to high and put on cover. Bake 75 minutes (depending on slow cooker, make sure the manufacturer says it's ok to make recipes that don't include water). Keep an eye on it starting about 45 minutes. Top should be firm when it's done, although softer than usual. Bottom will be crisp. At the end, can put in oven (without the parchment paper) for 5 minutes under the broiler if you want it darker and crispier. Allow to cool on rack. 
• There are many recipes in the book which also include a whole grain gluten free flour blend which features teff flour. I'm very interested in trying some of these as well.
  

Gluten Free pumpkin bread

•  5.5 oz (1 1/4 c) all purpose gf flour (I have tried several kinds that all worked)
• 3/4 t baking powder
• 1/4 t baking soda
• 7.5 oz (3/4 c) canned pumpkin puree
• 3/4 t ground cinnamon
• 1/2 t salt
• 1/8 t ground nutmeg
• pinch ground cloves
• 1 t white sugar (original recipe said 1/2 c but I like maple syrup better)
• 1/2 C maple syrup/brown sugar/lakanto in any combo 
• 1/4 c vegetable oil
• 2 oz cream cheese
• 2 eggs
• 2 T buttermilk (or milk is fine)
• 1/2 c walnuts, toasted and chopped fine

1. Make sure oven rack is low enough for bread to rise. Grease 8 x 4 (original says 8.5 x 4.5) or two 2 x 4 loaf pans.

2. Whisk flour, baking powder and baking soda in a bowl. 

3. Combine pumpkin, cinnamon, salt, nutmeg, and cloves in medium saucepan over medium heat. Cook, stirring constantly, until the mixture is reduced a little, 2-4 minutes. Remove from heat and add sugars, oil, and cream cheese until combined, there should be no pieces of cream cheese visible. Let mixture rest for 5 minutes (while you grind and toast walnuts and turn on oven to 350).  

4. Whisk eggs and buttermilk in separate bowl (or try just adding to pot?) and add to pumpkin mixture. Add flour mixture until thoroughly combined with no lumps, about a minute. Add walnuts. 

5. Put batter in pan(s) and bake at 350 until center comes out clean, 45-50 min for 8x4 pan or 35-40 minutes for 2x4 pans. Let pans cool on wire rack for 20 minutes then set on wire rack and cool for 1.5 hours. It may be gummy and seem uncooked if you eat it before it's cooled, since the grains need time to set. Wrap in plastic wrap and store at room temperature for up to 2 days. Can re-heat in a 300 degree oven for 10-15 minutes if desired.

Chinese Lemon Chicken (gluten free)

•  Canola oil for frying
• 1/2 c cornstarch (set aside 1 t for sauce)
  
• 2 lb chicken (breasts cut in pieces or wings/legs/etc)
• 1/2 c gluten free broth
• 2 t fresh lemon zest
• 5 T lemon juice
• 1 T soy sauce (use gluten-free tamari soy sauce if needed)
  
• 3 T brown sugar
• 1 t oil (sesame recommended but others ok)
• 1 t salt
• 1/4 t crushed red pepper flakes
• 1/4 c chopped scallions
• 2 cloves garlic (can used dried instead if you put directly in sauce)
  
• 1 t peeled and chopped fresh ginger (can used dried instead if you put directly in sauce)
  
• 1 T sesame seeds
• rice or noodles for serving with

1.  For sauce, combine 1 t cornstarch, broth, zest, juice, soy sauce, brown sugar, oil, salt, red pepper flakes (also garlic and ginger if you're using dried). Set aside.

2. Heat oil over medium high heat. Coat chicken with cornstarch and cook.

3. Add scallions, garlic, and ginger in 1 t oil for 30-60 seconds. Add sauce, scraping browned bits from pan bottom. Bring to a boil, reduce heat, simmer 1 minute or until thickened. Remove from heat, sprinkle with sesame seeds and serve.

Gluten Free pumpkin chocolate chip muffins

•  1 1/2 C gluten free all purpose flour
• 1 t baking powder
• 1 t baking soda
• 1 t pumpkin pie spice (1/4 t each allspice, ginger, nutmeg, cloves or some other combo of these)
• 1 t cinnamon
• 1/2 t salt
• 1/2 c brown sugar (original said 1 c)
  
• 1/4 c canola oil (original said 1/2 c, but too oily)
  
• 1 c canned or fresh pumpkin
• 2 eggs
• 1 t vanilla extract
  
• 1 c choc chips
• walnuts as desired
• try 1/2 C oats (I just sprinkled some on top of a few of the muffins which was good, but try mix in)

1. Spray muffin pan (makes 12-18 muffins) or line with cupcake wrappers. 

2. Combine flour, baking powder, baking soda, spices, and salt. Add brown sugar, oil, pumpkin, eggs, and vanilla. Can mix them separately first, but since it doesn't have gluten, there's no real reason to do that. Add chocolate chips, nuts, etc. 

3. Spoon into muffin pan. Bake at 350 for 20 minutes (turning around, halfway through).

Gluten free cornmeal griddle cakes

•  1 C cornmeal
• 1/3 c gluten free all purpose flour
• 2 T sugar
• 1/2 t baking soda
• 1/4 t salt
• 2/3-3/4 c buttermilk
• 2 T canola oil, plus oil for frying (bacon fat was good)
• 1 t lemon zest, optional (I didn't use for our first try)
  
• blueberries or chocolate chips, optional (or try whole pieces of corn)
  
• syrup on top of finished pancakes if you like (they taste like corn bread or hush puppies so honey might also be good)
  

1. Combine cornmeal, flour, sugar, baking soda, and salt in medium bowl. Add oil and buttermilk and mix until batter is thickened. Add lemon zest. Add berries or chips or can also add these to individual pancakes. 

2. Let rest for 20-30 minutes if you can, it will hydrate the flours better. Heat pan or griddle over medium heat with oil. Pour 1/4 c of batter at a time and cook until bottoms are golden. Flip with spatula and cook until other side is finished. Serve with extra berries, chips, syrup, lemon curd, whatever you like. 

Adapted from "Fast and Simple gluten-free" by Gretchen F. Brown, R.D. 

-Many good recipes here.

Gluten free Berry Oat Scones

•  1 1/2 c (150 grams) rolled oats
• 1 1/3 c (190 g) gluten free all purpose flour
• 1/3 c (75 g) packed dark brown sugar
• 1 T baking powder
• 4 t golden flaxseed meal
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 c (1 stick) chilled butter
• 1/2 c (120 ml) heavy cream
• 1.5 eggs (or 1 egg and one egg yolk)
• 1/2 c blueberries
• 1/2 c raspberries
• white choc chips or walnuts, optional mix in
  
• cooking spray
• 2 T turbinado sugar (optional, for sprinkling)

1. Combine oats, flour, brown sugar, baking powder, flaxseed, cinnamon, and salt in a large bowl. Cut in butter.

2. Combine cream and eggs and add to dry ingredients, stir until combined. Add berries and any other mix-ins. 

3. Form dough into 8 in (20 cm) circle on baking sheet coated with cooking spray. Cover and freeze for 10 minutes. Cut the dough into 8 wedges and separate a few inches apart to allow plenty of room to spread. Sprinkle with turbinado sugar and rest another 10 minutes (about 25-30 minutes total after liquid has been added allows the flours to hydrate so they don't taste as gritty). 

4. Cook at 400 degrees for about 20 minutes, rotating the pan halfway through.

Gluten free chicken pot pie with GF pie crust recipe

•  Gluten free pie crust*
  
• 1 egg, lightly beaten
• 2 T butter
• 1/2 c onion
• 1/2 c celery
• 2 cups mixed vegetables
• 1/3 c (47 grams) gluten free all purpose flour
• 2 C chicken broth
• 1 C heavy cream
• 3 C cooked chicekn
• 1/2 t salt (maybe less if chicken broth has a lot of salt)
• 1 t dried thyme
• 1/2 t black pepper
• 1/2 t garlic powder

1. Cook the chicken.

2. Roll the pastry crust out on parchment paper, place on baking sheet, brush with egg and bake for 14 minutes at 400 degrees or until browned. It's more traditional to wait and bake it on top of the pot pie, but takes longer and this recipe is so soupy, it's a little bit hard to get a crisp crust.

3. Melt butter in a large skillet (same one that cooked the chicken) over medium high heat, add onion and celery and cook 2 minutes. Add other vegetables and cook 2 min. Sprinkle mixture with flour and cook one minute. Add broth and cream, stir well, scraping the bottom of the pan with wooden or similar spatula. Stir in remaining ingredients, cook until thickened. Pour into 9x9 or similar size pan. Top with crust and serve. 

*GF Pie crust recipe (use 1/4 of this recipe to cover a 9x9 pan)

• 2 1/2 c (350 grams) gluten free all purpose flour
• 3/4 t salt
• 1 c (2 sticks) butter
• 1/3-1/2 c ice water

Pulse flour and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball and divide in half. Form dough into 2 balls and flatten into disks. Wrap each in plastic wrap and chill until ready to use. It is very hard to work with, especially at room temperature. You have to roll it directly on parchment and then use that to transfer it. Letting it rest for at least 30 minutes helps reduce gritty texture. 

Can also add 2 T sugar for a sweet pie crust recipe. Can be frozen up to 2 months if you wrap tightly with plastic wrap and put in freezer bag.

Gluten Free blueberry muffins

•  2 cups (about 280 g) Bob's Red Mill GF 1-to-1 baking flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t cinnamon
• 7 T butter
• 3/4 c sugar 
• 1 t vanilla extract
• 3 eggs
  
• 1/2 c buttermilk (or try yogurt)
  
• 1 1/2 c blueberries
• walnuts or choc chips optional 

1. Grease muffin pans (made 18 muffins) or line with paper baking cups. 

2. Whisk together flour, baking powder, salt, and cinnamon.

3. Cream butter, sugar, and vanilla. Add eggs one at a time. Add half flour mixture and beat until blended, add buttermilk, then add remaining flour and beat until blended. Gently fold in blueberries. If you have time to let the batter rest for 30 minutes at room temperature, this allows the flours to absorb the moisture better, which helps reduce the gritty texture present with some gluten free flours. Spoon into pans. I sometimes add nuts or choc chips to half of them after I've spooned out some. 

4. Bake at 375 for 25-30 minutes, rotating pans halfway through. Rest in pans on the counter for 10 minutes and then transfer to wire racks.

Gluten Free PB oat cookies

 adapted from a King Arthur Flour cookbook recipe for whole grain baking, it only uses oats, no wheat flour

•  2/3 c peanut butter (I like crunchy)
• 4 T butter, softened or melted (oil didn't work well, could try plant butter)
• 1/2 c brown sugar (try 1/3 C honey or maple syrup)
• 1 t vanilla extract
• 1/2 t salt
• 1/4 t baking soda
• 2 eggs (tried ground flaxseed and water as a substitute: 4 t of each, but still needed more liquid/binder)
  
• 2 1/2 c oats (8 3/4 oz) grind at least half in a food processor)
• 1 C choc chips (smaller chips are particularly good for this)

1. Cream peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, then oats and chocolate chips. Drop dough on baking sheets (and/or save and eat as cookie dough).  

2. Bake at 350 for 11-13 minute, turning pan(s) midway through and trading racks they're on if using more than one. Cool for 5 minutes and then remove from pan to cooling rack.

Peanut Butter Cups

 Ingredients:

- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1.5 tablespoons butter, softened
- 1/2 teaspoon salt

- 1/2 cup creamy peanut butter
- 2 cups semisweet or dark chocolate chips
- 3/4 cup milk chocolate chips

- colorful sprinkles, optional

Directions:

Combine 1/2 cup peanut butter, powdered sugar, butter, and salt until smooth.

In a microwave or on the stove top, melt the chocolate chips and remaining 1/2 cup peanut butter. Stir until smooth.

Drop teaspoons of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup. Top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set.