Gluten Free Gumdrop Cookies Submitted by Judy Burgess,
Serving Size: 48.0
Ingredients:
1 cup
margarine
1
8 oz. cream cheese
1 3/4 cups
white sugar
5
eggs
2 1/2 tsp
vanilla
1/3 cup
milk
4 1/2 cups
GF flour mix
1 1/2 tsp
xanthan gum
1/8 tsp
salt
1 tbsp
+ 2 1/2 tsp baking powder
3/4 tsp
baking soda
1
container gumdrops, cut in half
GF FLOUR MIX:
4 cups
rice flour
1 1/3 cups
potato starch
2/3 cup
tapioca flour
Preparation Instructions: Preheat oven to 375-400 degrees F. Cream margarine, cream cheese and sugar then add eggs and vanilla. In a separate bowl combine 41/2 cups of the GF flour mix with the remaining dry ingredients. Alternately add the milk and the dry mixture to the wet mixture. Dredge the gumdrops with 1 tsp of the flour mix, and fold into batter. Drop on greased pan and bake for approximately 11-12 minutes. Comments: I use light colored insulated pans. Timing for baking would have to be adjusted if using dark or non insulated pans.
IMPORTANT: Always use gluten free ingredients.
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Gluten Free Lemon Cake
Serving Size: 8.0
Ingredients:
1 cup
canola oil
1 1/2 cups
sugar
rind of 2 lemons, grated fine
4
eggs
4 cups
rice flour
1/2 cup
potato starch
1/2 cup
tapioca flour
1 cup
milk
4 tsp
baking powder
1/2 tsp
salt
1/2 tsp
xanthan gum
TOPPING:
1/2 cup
sugar
juice of 2 lemons
Preparation Instructions: Preheat oven to 350 degrees F. Line the inside of a 10x15 baking pan with parchment paper. In a mixer bowl, beat oil, sugar, rind and eggs. Add milk. In a separate bowl combine dry ingredients. Gradually add dry mixture to wet mixture. Pour batter in the pan and bake for approximately 30-35 minutes. Cool 5 minutes and invert pan. Topping: Combine sugar with lemon juice and brush on cake while still hot. Comments: IMPORTANT: Always use gluten free ingredients.
Note: If using a large loaf pan, bake for 45-50 minutes. If using a 9" round pan, bake for 35 minutes. _______________________________________________________
Gluten Free Mississippi Mud
Serving Size: 12.0
Ingredients:
2 cups
gluten free cookies, crushed
1/4 cup
margarine, melted
8 oz.
cream cheese
1 cup
icing sugar
1 cup
Cool Whip
2 1/2 cups
milk
1
package chocolate instant pudding
1
package vanilla instant pudding
Preparation Instructions: Combine crushed cookies with 1/4 cup melted margarine and put into a 9x13 greased pan. In a bowl, beat cream cheese with icing sugar and add 1 cup Cool Whip. Spread over base. In a second bowl, beat together on low to medium speed, milk, chocolate and vanilla puddings. Let sit 15 minutes to thicken. Pour over cheese mixture. Spread with remaining Cool Whip and refrigerate. Comments: IMPORTANT: Always use gluten free ingredients. _________________________________________________
Gluten Free Molasses Cookies
Serving Size: 60.0
Ingredients:
1/2 cup
margarine
1/2 cup
shortening
2 cups
brown sugar
1 1/2 cups
molasses
6
eggs
1/2 cup
pumpkin or zucchini puree
3 1/2 cups
white rice flour
1/2 cup
soya flour
4 tsp
baking soda
1 tsp
nutmeg
1/2 tsp
allspice
2 tsp
ginger
2 tsp
salt
1/3 cup
tapioca flour
1/2 cup
potato flour
2 cups
potato starch
1 3/4 tsp
xanthan gum
Preparation Instructions: Preheat oven to 375 degrees F. Cream margarine, shortening, brown sugar and molasses. Add eggs and pumpkin puree. In a separate bowl mix dry ingredients. Add dry mixture gradually to wet mixture. More flour may be necessary. Drop onto greased cookie sheet. Bake for 12 minutes.
Comments: IMPORTANT: Always use gluten free ingredients. __________________________________________________
Gluten Free Pancakes To Go
Serving Size: 8.0
Ingredients:
1 cup
GF flour mix
2
eggs
2-3 tbsp
oil
1/2 cup
water
GF FLOUR MIX:
1 1/2 cups
rice flour
1 1/2 cups
potato starch
3 tbsp
sugar
1 1/2 tsp
salt
1 1/2 tbsp
baking powder
1/4 cup
buttermilk powder
Preparation Instructions: Combine dry ingredients in a plastic bag. In a bowl add 1 cup of dry ingredients. Add eggs, oil and water. Lightly grease non-stick skillet and heat over medium heat. Pour in batter, 1/4 cup (50 mL) for each pancake, and spread into 4-inch (10 cm) rounds. Cook until bubbles form on surface and underside is golden brown. Turn and brown other side. Repeat to make additional pancakes. Serve warm, with GF syrup if desired.
Comments: Good to take along for camping or travelling, to mix up at another home away from home!
IMPORTANT: Always use gluten free ingredients. __________________________________________
Gluten Free Pound Cake
Serving Size: 8.0
Ingredients:
1 1/3 cups
oil
2 cups
sugar
5
eggs
1 1/2 tsp
vanilla
3 1/4 cups
rice flour
1/2 cup
potato starch
1/2 cup
tapioca flour
2 tbsp
baking powder
1 tsp
salt
3/4 tsp
xanthan gum
1 1/3 cups
milk
2 tbsp
water or more if needed
ICING:
1/4 cup
margarine
2 cups
icing sugar
1/2 tsp
vanilla
3-4 tbsp
milk
Preparation Instructions: Preheat oven to 350 degrees F. Line the inside of a 10x15 baking pan with parchment paper. In a mixer bowl, beat oil, sugar, eggs and vanilla. In a separate bowl combine dry ingredients. Gradually add dry mixture to wet mixture. Pour batter in the pan and bake for approximately 35 minutes. Cool on cake rack and frost.
Comments: I usually double this recipe and store any leftovers.
ATTENTION: Always use gluten free ingredients. ____________________________________________
Gluten Free Quiche
Serving Size: 6.0
Ingredients:
2 cups
cooked rice
1/4 cup
Egg Beaters
salt and peppers to taste
3/4 cup
Egg Beaters
1
egg
3/4 cup
milk
1/4-1/2 cup
EACH, onion, ham, green pepper or any ingredients of your choice
1/3 cup
shredded cheddar cheese or other cheese of your choice
Preparation Instructions: Preheat oven to 425 degrees F. Combine and press in a pie plate the rice, 1/4 cup Egg Beater, salt and pepper. Beat the remaining ingredients together and pour over the base. Bake at 425 degrees F. for 20 minutes and then at 350 degrees F. for another 20 minutes.
Comments: Test: insert a kitchen knife close to center of quiche - if it comes out clean, it's done.
Good warm or cold!
ATTENTION: Always use gluten free ingredients. ________________________________________________
