Recipes
()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()
Spaghetti Roast Original recipe from Vegetarian Times Magazine modified for gluten free use by Jean Snell. This is a great “left-over” recipe using up any left-over pasta, and stretch it to feed several people. Use any leftover sauce for the top, or make up some with tomato sauce, tomato soup, or catsup, and some Italian seasoning. 2 Cups cooked gluten free spaghetti 1 medium onion-chopped ¾ Cups gluten free bread crumbs ¾ Cup chopped nuts and seeds ( I like walnuts, sesame, and sunflower) 1 T. minced parsley (use more if you like) ½ tsp. poultry seasoning 2 eggs-lightly beaten Preheat oven to 350º Cut spaghetti strands into small pieces, about an inch. Combine with remaining ingredients. Shape into small mounds (4) on an oiled baking sheet or shallow pan. (I usually put the whole thing into an oiled square baking, brownie pan to bake) Drizzle a bit of oil on top. Bake for 35 minutes, until firm and browned. Serves 4
Feel free to use our recipes.
You may use the right click options of highlight/copy, or highlight/print.
**************************************************************
***************************************************** EASY CHICKEN POT PIE This easy recipe for chicken pot pie has just a top crust. I used cornmeal and honey in the topping for an old-fashioned taste. The vegetables I used are just a guideline- experiment with what you have left at the end of the week. I missed this comfort food because it is a great way to use leftover vegetables and chicken. The freshness of this dish will make you forget about those chalky-tasting, frozen chicken pot pies. Filling: 2 Tablespoons of rice flour 2 Tablespoons of olive oil 1/2 teaspoon dried mustard 1/2 teaspoon salt 1/4 teaspoon pepper 5 carrots, sliced/diced thin 1 can quartered artichokes 1/2 of a large red bell pepper 1 pkg of sliced mushrooms 3/4 cup of sweet peas 1/2 cup boiling onions or regular onions, diced 1 3/4 cup of chicken stock (homemade or gf brand) 1 Tablespoon fresh basil, chopped finely 3 Tablespoons of sour cream 1 clove garlic, minced Topping: 1/2 cup of cornmeal 1/4 white rice flour plus 2 Tablespoons 2 Tablespoons of tapioca flour 3/4 teaspoon of xanthan gum 1 1/2 teaspoons of baking powder 1/2 teaspoon of salt 1 Tablespoon honey 3/4 cup of milk 2 Tablespoons of olive oil Directions: Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom. In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish. Preheat oven to 425 degrees. To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture. Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving. Serves about 6 More recipes http://glutenfreemommy.com/
1 lb chicken breast, cooked and shredded
a note from Jean:
You could make beef, turkey, or pork pot pie using the same recilpe, with appropriate changes in seasonings.
**************************************************************
Apple Pie
This was a “happy accident” by Jean Snell.
For the crust: 
I used a package of Anna’s Pie Crust mix, however I am sure another pie crust mixture would be fine.
I added to the mix:
¼ C. Sugar
2 tsp. Cinnamon
1 pinch nutmeg
Spread all but about ½ to ¾ Cup into 8” pie pan, covering the sides and bottom completely.
Filling:
About 5 Cups peeled, cored, sliced Jonathan apples piled into pan.
Will be piled high in the center.
Mix and pour/sprinkle over apples:
¼ C sugar
1 T. Cinnamon
1 tsp. Nutmeg
1 T. Plus 2 tsp. Lemon juice
Place oleo or butter pieces/chunks/pats around the top of the filling.
Place in a preheated 425º oven until butter starts to melt.
Remove from oven. Ok for this to cool while mixing completely with a fork. It will be dry:
Walnut pieces, very small ( about ¾ cup)
¼ C. Sugar
1 tsp. Cinnamon
1 pinch nutmeg
3 T. Any gluten free baking mixture (I used Pamela’s All Purpose Baking)
Using hand or spoon, place mixture around mound of apples. Cover completely with foil.
Put back into oven for about 20 minutes, then poke a small hole in the center of the foil and bake for another 15 minutes.
Remove foil and bake until desired shade of brown on top. (this does not take long, keep an eye on it)
Cool at least 45 minutes to an hour before cutting.
Serve with ice cream, whipped topping, cheese, or whatever you like.
*********************************************************************************** Cheddar Potato Soup Submitted by Jackie S. 1/3 cup chopped onion 1/3 cup chopped celery 2 TBL butter 4 cups diced peeled potatoes 3 cups GF chicken broth 2 cups shredded Cheddar cheese 2 cups milk 1/4 tsp pepper Dash paprika ************************************************************************************************** Ham & Potato Casserole Submitted by: Evelyn S. 4 medium russet potatoes (peeled and sliced) 1 cup cubed ham ½ tsp. onion salt ¼ tsp. pepper 1/8 tsp. ground nutmeg 2 Tbs. potato starch or sweet rice flour 2 cups milk (cow, rice, soy) 1 Tbs. cooking oil 1 Tbs. parmesan cheese 1 Tbs. butter or margarine Paprika for garnish Preheat oven to 350 degrees F. Toss potatoes and ham with onion, salt and pepper in 1 ½ qt. casserole or baking dish. In jar with screw top lid, shake together mustard, nutmeg and potato starch. Add milk, oil, and cheese and shake thoroughly until ingredients are blended. Or, blend in blender until smooth. Pour milk mixture over potatoes and ham. Dot with butter cubes. Lightly sprinkle with paprika. Bake 1 hour or until sauce is bubbly and potatoes are lightly browned. This is also good as leftovers – although we rarely have any as it is so good. Gluten Free Cinnamon Rolls Submitted by: Lynn C. 1 tbsp yeast 1/4 tsp salt 3 tbsp warm water (110 - 115 degrees) 1 egg 1 cup Sorghum flour ¼ cup butter softened 1/4 cup tapioca flour ¼ Tbs. cinnamon 1 tbsp xanthan gum ½ cup sorghum flour (reserve for kneading) 4 tbsp canola oil ¼ cup finely chopped walnuts or pecans 3 tbsp honey ¼ cup raisins 1/2 cup (regular or soy milk) I used skim milk · Preheat oven to 375°F · Combine the yeast and warm water in the bowl of a heavy-duty mixer. · Set aside to bloom. · Combine 1 cup sorghum flour, cornstarch, tapioca and xanthan gum in a separate bowl. Mix to combine. · In a small bowl, combine the oil, honey and milk. Stir into the yeast. Add the salt and the egg. · Turn on the mixer, and gradually add the flour mixture. Once it is all added, mix vigorously for 10 seconds. · Cover the bowl loosely with plastic wrap and rise in a warm place for 30 minutes. I used the oven with the light on. It doesn't rise a lot at this point but it will be noticeable. · For the filling, combine the butter, sugar and cinnamon. Set aside. · After the dough has risen, dust your work surface, hands and the dough with the reserved sorghum flour. · Knead the dough several times until it is all combined. I made these 3 times so far. The first time I added the sorghum flour until I thought it was enough and only used about 1/4 cup of the flour. The second time I used the entire 1/2 cup flour and they didn't come out as well. The third time when I brought them to the meeting I went back to about 1/4 cup and they came out great again. · Divide the dough into 8 balls. Roll each one into a rope about 1 inch wide and 10 inches long. Flatten them our a little. · Spread the butter mixture on one side of each rope. Sprinkle with nuts and raisins if you are using them. · Roll up each rope, and place in a greased baking dish. I used a 9 inch pie plate. · Cover and let rise in a warm place for 1 hour. They will rise and look like real cinnamon rolls. Bake for 15 minutes or until golden. If you like your cinnamon rolls really sweet, you can frost with a powdered sugar glaze. Just mix the following ingredients together and drizzle on warm cinnamon rolls. 1 ½ cups confectioner's sugar 1 Tbs. milk ½ tsp vanilla
Here's a bonus recipe. I may leave this one up for quite a while. It is something I miss terribly. Bagels Submitted by: Colleen E. In a large mixing bowl combine: 1 C water 2 TBSP oil 1 TBSP honey 2 egg whites 1 1/4 C brown rice flour 1 C tapioca starch 1/2 C potato starch 1/4 C instant powdered milk 1/4 C ground almond meal 1 TBSP yeast 3 tsp xanthan gum 1 TBSP sugar 1 tsp baking powder 1 tsp salt Preheat your oven to 200ºF and then turn the oven off. Add the dry ingredients into the mixer bowl and mix on high for 2 minutes. Turn up the oven temperature to 400ºF. When the bagels are almost done rising, bring 2 quarts of water to a rapid boil in a saucepan and add 1 TBSP baking soda and 1 TBSP sugar.
**********************************************************************************************
Jean
1TBSP molasses
In a separate bowl combine:
Roll dough into 8 small balls, using additional flour if too sticky.
Flatten slightly then use your finger to make a hole in the center (I spray my finger with non-stick spray).
Gently stretch dough to make a one inch hole and place on parchment lined cookie sheet.
After forming all the bagels, place the cookie sheet in the warm oven. Allow the bagels to rise until about doubled in size.
Once risen, remove the bagels from oven.
Use a spatula or slotted spoon to place bagels in water and boil foi about 20 sees, on each side.
Let bagels drain on a towel before placing back on parchment-lined cookie sheet.
After you place bagels in the oven, turn the temperature down to 375ºF.
Cover the bagels lightly with foil after about 5 minutes to prevent over-browning.
Bake 20-22 minutes, flipping the bagels over for the last 5 minutes.
You could also use the Pamela's gluten free bread mix as I have. It makes good bagels.
This is my last batch of bagels, using Pamela's. I used a biscuit cutter, center to make the holes in the middle. I baked the little "holes", but in hind-sight I could have used that to make another bagel. I didn't take much time in forming each one, and I suggest you do. They were very good.
