Sugar cookie frosting

For about 2 dozen cookies

• 3/4 c powdered sugar
• 1/8 t vanilla
• 1/8 t almond extract
• 2 T heavy cream (or whatever is needed to get the desired consistency

Mix in a small bowl. Can be divided into different bowls if you want to use different food coloring.

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 heavy cream
• 1 stick (1/4 lb or 1/2 c) butter, softened 
• salt 
• 2 1/2 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 and Target brand best options, Bob's Red Mill 1 to 1 flour not great.  

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.