Gluten Free Recipes

Yellow Cake

NOTE: This recipe CONTAINS Lactose

Ingredients:

1 ½ Cups White Rice Flour

3/4 Cup Tapioca Flour

1 Teaspoon Salt

1 Teaspoon Baking Soda

3 Teaspoons Baking Powder

1 Teaspoon xanthan Gum

4 Eggs

1 ¼ Cups White Sugar

2/3 Cup Mayonnaise

1 Cup Milk

2 Teaspoons Gluten-Free Vanilla Extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

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Pancakes

Ingredients:

1 1/4 cups rice flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

11/4 cups buttermilk or sour cream

2 eggs

1/4 cup olive oil

Directions:

Add the vegetable oil to the buttermilk (or sour cream). In a large bowl mix together all the dry ingredients. Add the buttermilk/oil mixture and eggs.

Mix and cook on hot griddle

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Rolled Sugar cookies

Ingredients:

1½ cup white rice flour

½ cup butter or margarine

½ teaspoon cream of tartar

½ cup sugar

½ teaspoon baking soda

2 eggs

1 ½ teaspoon xanthan gum

½ teaspoon gf vanilla

1/8 teaspoon salt

Directions:

Combine rice flour, cram of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter until the mixture is in pea size crumbs.

In small bowl, beat the sugar, eggs and vanilla together. Add this to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball and refrigerate for one hour.

Dust freezer paper (not wax paper) with confectioner’s sugar. Put the dough on the dough on the paper and sprinkle with more confectioners’ sugar. Roll the dough to ¼ inch thickness and cut out shapes.

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More Gluten Free Recipes

Thank you Whole Foods Market

Gluten-Free Stuffing

Serves 8 to 10

Recipe copied from Whole Foods Market webpage

Ingredients:

2 shallots, minced

2 onions, diced

2 celery ribs, diced

2 carrots, diced

6 TB salted butter

2 tsp dry sage

2 tsp dry thyme

2 tsp salt

1 tsp pepper

1/2 cup white wine

6 cup toasted gluten free bread cubes (toast carefully in a 300° oven for 20 minutes or until dried, stirring occasionally to promote even browning)

4 TB parsley

1 cup gluten free chicken (or mushroom) stock

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half.In a large bowl, mix the sautéed vegetables with the bread cubes, chicken stock, and parsley. Transfer to a baking dish and bake for 20 minutes at 325° F.

Variations:
Add finely diced sausage or bacon bits to the sauté, or toss in diced chestnuts, apples, or raisins.

For cornbread stuffing, try adding dried cranberries or toasted pecans.

Recipe copied from Whole Foods Market webpage

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Gluten-Free Mushroom Gravy

Serves 10 to 12

Recipe copied from Whole Foods Market webpage

Ingredients:

8 oz mushrooms (wild mix or button), sliced

2 TB salted butter

1/4 cup dry sherry or Marsala wine

1 clove roasted garlic puree

4 cup gluten free chicken stock

Pan drippings from the turkey

4 TB cornstarch or 6 TB rice flour (sweet rice flour works best)

salt and pepper to taste

Sauté the mushrooms in the butter until soft. Add the roasted garlic and sherry or Marsala, and continue cooking until liquid is reduced by half.

Remove the fat from the pan drippings and discard. Add the chicken stock and deglaze the pan (meaning, pour the liquid into the pan to make a delicious, aromatic steam which dissolves the flavor-packed solids from the bottom).

Cool 1 cup of the resulting stock and mix in the cornstarch or rice flour to make a slurry. Add the remaining stock to the mushroom sauté and bring to a boil.

Stir in the slurry until the mixture thickens to gravy consistency, and simmer for 15 minutes. Add salt and pepper to taste.

Recipe copied from Whole Foods Market webpage

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Need Something More?

If the above recipes are not enough, here's a link to the Whole Foods Recipe webpage,

One last thing:

If baking is still a little new to you remember that there are a number of companies that offer terrific and good tasting baked goods. Also, Montina offers a great tasting gluten-free flour that can be used for breads and other baking needs.

Here are a few of the sites we use frequently.

Gluten Free Pantry - GREAT Gluten Free Products at VERY Reasonable Prices. The sandwich bread is great.

Gluten-Free Mall - Offering a huge selection of gluten-free health foods for those with Celiac disease.

Kinnikinnick Foods - Kinnikinnick Foods. Gluten Free Has Never Tasted So Good... Hamburger buns and donuts; you’ll find them here.

Montina - Amazing Grains - Gluten Free Grain and Flour. Do you miss Wheat Bread? Try this flour. Our Little Celiac LOVES it (and so do we).

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