Simple Popcorn

Simple Popcorn

Less is More......... and this recipe is proof.

2 T. olive oil
2 T. canola oil
1/2 c. popcorn kernals
salt

Drizzle oils together in an 8-10 quart stock pot. Place over high heat and add popcorn. Cover with a tight fitting lid and shake every few minutes. Once popping begins shake continuously and place on heat if popping stops. This part is a bit tricky and may take some experimenting. You don't want to burn the popcorn but you want to keep it on the heat long enough to pop all the kernals. Remove from pan immediately and place in a bowl. Shake with salt to taste and enjoy!

Gluten Free GF Mock Rice Krispy Treats

One of Alex's most missed foods is Rice Krispy Treats. Thanks to a suggestion from the Silly Yaks Yahoo group we found a great substitute and the best part is that Alex can make them himself!

Pam

2-4 T. butter or margarine

30 large marshmallows

1 tsp. vanilla (optional)

8-10 ounces of your favorite gf cereal

We used Panda Puffs but you could try O's, cornflakes, or whatever you like.

Spray a 9 inch square pan with Pam. Melt the butter or margarine in a large bowl in the microwave. Add the marshmallows and vanilla, stir to coat marshmallows. Microwave for 30 seconds, stir. Repeat until marshmallows are puffy and you can no longer see individual marshmallows. Stir in cereal, you have to decide how much to use. We like it with lots of marshmallow and less cereal. Pour mixture into prepared pan. Spray your hands with Pam and press cereal down till firm. Let set 1 hour.

Gluten Free GF Banana Amaranth Pancakes

These pancakes are wonderful, I adapted the recipe from the Bob's Red Mill Amaranth Flour package. They are a great way to sneak in some fruit too!

Banana Amaranth Pancakes

1 Banana
2 eggs, beaten
½ c. apple juice or milk
2 tsp. oil
½ c. amaranth flour
½ c. tapioca flour
1/3 c. cornstarch
½ tsp. cinnamon
2 tsp. baking powder
¼ tsp. sea salt

Smash up banana till smooth with a fork; beat in egg; then add in juice (or milk) and oil. Add the remaining ingredients and mix well. Heat griddle to medium high and cook until bubbly; turn and cook until done.

Note: If you are interested in making this mix in bulk click here.

Valentine's Day Sugar Cookies to fool anyone!

These cookies are one of the best GF recipes I have come across! They will fool anyone on your Valentine list!

GFCF Gluten Free Sugar Cookies

½ c. butter or margarine
1 c. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 ½ c. Featherlite Flour Mix

2 tsp. xanthan gum
1 ½ tsp. baking powder
Pinch of salt

Cream together butter and sugar. In a separate bowl stir together eggs, milk, and vanilla. In another bowl mix together dry ingredients.

Alternately add wet and dry ingredients to the butter/sugar mix. Mix well. Divide into 4 balls and chill 1 to 2 hours (do not skip this step!). Roll out dough using powdered sugar to desired thickness. A thicker cookie will be softer and a thinner one crispier, cut with cookie cutters. I personally like a thick soft cookie loaded with frosting!

Bake at 375 degrees for 8 minutes. Cool and frost with buttercream frosting.
Makes 20- 3 inch round cookies.

Everyday Waffle and Pancake Mix GFCF

This is my first official recipe that I created! It is more like a whole wheat mix than a white one, it fills you up and tastes great! All of my kids like these, even the ones who are not on a restricted diet. This particular morning the snow was falling and we had no where to go so we made fresh blackberry syrup to go with them. Please leave your comments!

Everyday Waffle and Pancake Mix GFCF

Base Mix:
1 c. potato starch
1 c. sorghum flour
½ c. tapioca flour
½ c. corn flour or masa
¼ c. sugar
1 T. baking powder
2 tsp. baking soda
1 tsp. salt
1 ½ tsp. xanthan gum

Combine thoroughly and store in an airtight container. For waffles or pancakes combine all ingredients and mix thoroughly. The waffle mix should be thicker than the pancake mix.

For pancakes:
1 c. base mix
1 egg
1 T. ground flax seed
2 T. olive oil
1 c. rice, almond, or cow's milk plus more if needed

For Waffles:
1 c. base mix
1 egg
1 T. ground flax seed
2 T. oil
3/4 c. rice, almond, or cow's milk plus more if needed

If you are interested in making an even larger amount of base mix click here.

The best pizza so far.....

Gluten-Free & Wheat-FreeTraditional Thick-Crust PizzaRecipe

I have tried 6 or 7 pizza crust recipes, this is the one that we have liked the best so far. It came from http://gluten-free-desserts.com/ Thanks for posting this, it has really been a life saver!

This makes a large amount of dough, I got 2 large and 3 personal size crusts out of one batch. I really like the texture of the dough with the millet and teff flours. It took me awhile to find both of these flours but it was worth the wait! (actually I never found millet flour so I ground some in my coffee grinder). In the pre-gluten days I rarely had white bread and I think the millet and teff give this crust a whole grain taste. I plan to experiment with these flours in muffins and breads. After the first baking I cooled the crusts and put them in the 2 gallon size baggies and froze them. Later I topped and baked them still frozen and they turned out fabulous! I still have a stockpile of pizza dough recipes to try and I will keep you posted if any of them turn out better than this one!

Please post your comments!

Thanks, Karen

Alex's Favorite GF Macaroni and Cheese

We have tried every recipe and option I could find for a GF Macaroni and Cheese. It turned out Alex's favorite was the simplest recipe of all!

Tinkyada brown rice pasta

Velveeta Cheese, cut into cubes

1 serving:

3/4 c. pasta

1.3 ounces velveeta cheese

2 servings:

1 1/2 c. pasta

2.5 ounces velveeta cheese

Cook pasta according to package directions. Drain. Return pasta to pan and place on low heat. Add cheese and stir gently until all the cheese has melted. Serve immediately.

Nut Butter and Jelly Cookies

This recipe is adapted from Bette Hagmans Nut Butter Thumbprints in The Gluten-Free Gourmet Makes Dessert. I added the flax seed to give it a little more fiber and frosted them. My kids loved them, the glutens and the non-glutens.

1 1/2 c. Featherlite Mix (see note)

1/4 tsp. xanthan gum

3 T. ground flax seed

1 tsp. baking soda

1/2 tsp. salt

3/4 c. nut butter (I used almond butter)

1/2 c. shortening

1/2 c. white sugar

1/2 c. brown sugar

2 eggs

Frosting ingredients:

2 c. powdered sugar

2 tsp. jam

milk

Preheat oven to 375 degrees. In a medium bowl beat together the nut butter and shortening. Add the sugars and cream well. Add the eggs and beat again. Add the remaining ingredients and stir until smooth. Place by teaspoon on greased cookie sheet and bake 8-10 minutes. Cool completely. Stir together powdered sugar and jam, thin with milk until desired consistency. Drop from teaspoon onto the center of each cookie.

Notes:

Featherlite flour mix; 1 part white rice flour, 1 part tapioca starch, 1 part cornstarch and 1 tsp. potato flour per cup.

These cookies keep and freeze very well.