GF Pie Crust

Ingredients

• 2 Cups of gluten free flour (with xanthum gum, we used Bob's Red Mill 1 to 1 flour)
• 1/2 Teaspoon Salt
• 2 Teaspoon Sugar
  
• 1/2 Cup Butter
• 1 Egg
  
• 1/2-2/3 Cup Water (add a little at a time – not too wet, not too dry.)
• Extra GF Flour for rolling out
  

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Instructions

1. Mix together the Gluten Free Flour along with Salt & Sugar.
2. Blend in butter with Pastry Tool and mix until crumbly.
3. Add in egg and water and mix until well incorporated
4. Divide mixture and roll into 2-3 balls (one for each crust or topping).
5. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
6. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
9. Pierce bottom slightly with fork (and slit top layer with knife to vent).
10. Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe or you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding filling. 
11. This crust can be prepared in advance & stored in the fridge or freezer (empty or filled) until you are ready to bake.
12.  This is a great resource https://alittleinsanity.com/gluten-free-pie-crust-recipe/
    

GF oat waffles

 Ingredients

• 1 ½ cups oat flour (you can just grind about 1.5 c of oats in a food processor)
  
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

• ¾ cup room temperature milk (I used almond milk, but any kind should work)
  
• 5 tablespoons unsalted butter, melted or oil makes them crispier (canola is good)
  
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional choc chips, pecans, etc 
  

Directions

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted butter, eggs, maple syrup and vanilla extract. (If fat solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients or vice versa and stir. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
3. Once 10 minutes is up, give the batter one more swirl and pour onto heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

 

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.

 

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.

Coleslaw

 

1 lb of cabbage (1/2 a cabbage), outer leaves removed

2 medium carrots, peeled and shredded

1/4 cup loosely packed fresh parsley leaves, coarsely chopped

1/2 c mayonnaise

1-2 tablespoons apple cider vinegar or more to taste

1-2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fresh ground black pepper or more to taste

salt if needed 

Directions:

1. Shred cabbage and grate carrots into a large bowl or tupperware. Mix remaining ingredients in a separate bowl and add. Eat right away or let sit in the fridge for an hour. 

Ramen noodle stir fry

 2 pkgs (6oz) ramen (or try other thai noodles)

3 c water

8 oz boneless chicken breasts (1 large breast is sufficient)

2 t canola oil

1 large green pepper

chopped onion

1 garlic clove, minced

1/2 c chicken broth (or just use leftover water from noodles)

2 t soy sauce

1 t seasoning blend (about 1/2 of ramen packet)

1 small tomato, cut into wedges (optional)

Directions;

1. Stir fry chicken in 1 t oil. Remove and cut into bite sized pieces after cooled. 

2. Cook noodles according to package. Leave however much water you desire in the pan, depending on how soupy you want it to be. Add chicken, any additional broth, soy sauce, seasoning, and opt. tomato.

3. Stir fry pepper, onion, and garlic in 1 t oil until crisp tender, using same pan the chicken was in. Add the noodle-pot full of ingredients and serve. Broccoli or other stir fry vegetables make a good side.

Chocolate Chip and Nut Scones

Emily says these are amazing! Might not want to eat an entire one at once, they are pretty big.

Ingredients

2 c all purpose flour (try subbing in some whole wheat flour)

1/4 c packed brown siguar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon and/or cardamom

1/2 c cold butter

1 large egg, room temp

1/2 c buttermilk (can sub 3/4 part yogurt or sour cream to 1/4 part milk)

1.5 t vanilla

1 c semi-sweet choc chips (recipe isn't very sweet so not too dark)

1 c nuts (we used hazelnuts for first attempt, I would try pecans or walnuts next)

Directions

1. Whisk together first 6 ingredients, cut in butter until mixture resembles coarse crumbs. In another bowl whisk egg, milk, and vanilla; add to dry mixture just until moistened, adding choc chips and nuts just before finishing. 

2. Heat oven to 400 degrees. Turn dough onto lightly floured surface; knead gently 8 times. Pat dough into 6 in circle and cut into 8 wedges. Place on a greased baking sheet and bake until golden brown, 15-20 min. Serve warm.