gluten free recipes

[peggy]

As lessisbest recommended, I'll start a new thread for gluten free recipes. First biscuits.

1 cup tapioca flour
1 cup white rice flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1 teaspoon sugar
1 teaspoon salt
1 teaspoon xanthan gum

1 egg
2/3 cup buttermilk
1 stick unsalted butter, melted

preheat oven to 450
melt butter and let cool slightly
mix dry and set aside.
Mix buttermilk and egg. Add melted butter, stir until clumps form
Add milk mixture to dry ingredients and mix swiftly 30 seconds.
Form biscuits. We just scoop up with an icecream scoop and put in a greased pan touching each other. You can pat out and cut but this is more bother than it's worth I think. Bake 13-16 minutes. These are also corn free if anyone has that problem.


For those who miss a bran muffin, this is my whole grain version gluten free. All whole grain except tapioca
Whole Grain Muffins

1/4 cup tapioca flour
1/2 cup sorghum flour
1/4 cup millet flour
1/4 cup flax meal
1/2 cup brown rice flour
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon xanthan gum

1 egg +1 yolk
1 cup milk or buttermilk
3 tablespoons oil (I usually use olive oil)
1 teaspoon vanilla

Oven to 400 grease 12 cupcake or line with papers
mix dry, set aside
mix wet, add to dry, mix well. With gluten free, you mix until all is moistened. don't leave lumps! put in pans and bake 15 minutes or so. Do toothpick test. You can add chopped nuts or dried fruit. sometimes I add a scoop of pear sauce.

[lessisbest]

Thank you sooooooooooo much for taking the time to start the thread and post the recipes. Unfortunately for me, you use starches and flours that are too high in carbohydrates to be on my "safe-to-use" list. I'll have to get some recipes together and post them.

[JaneV2.0]

Here's a pumpkin-caramel cheesecake recipe for special occasions. This cookbook author uses a blend of almond meal and some oat flour in her recipes: http://low-carb-news.blogspot.de/201...l-topping.html

[JaneV2.0]

Also, if you have access to Facebook, these pages have recipes that sound mouth-watering:
DJ Foodie, Low Carb Hit Parade, Low Carbing Among Friends, 24/7 Low Carb Diner, Buttoni's Low Carb Recipes, Beautyandthefoodie.com...for a start.

[JaneV2.0]

Coconut-macadamia muffins. I'd substitute shredded zucchini for the banana here, and use an erythritol blend:
http://www.thepaleomom.com/2011/11/r...a-muffins.html

I like muffins occasionally--they're pretty forgiving, easily customized, and can be sweet or savory.

[lessisbest]

Yummmm, muffins…. We have muffins for breakfast every Saturday morning.

If you love cinnamon rolls, you’ll love these muffins.

CINNAMON BUN MUFFINS
I first used the recipe from “Cooking for the Specific Carbohydrate Diet” – by Erica Kerwien, but I’ve also used the recipe found at this link, which is very similar.
http://comfybelly.com/2013/12/cinnam.../#.VRFMo2c5B1M

ALMOND FLOUR PUMPKIN MUFFINS
2 eggs
½ c. pumpkin puree
1/3 c. honey (I use homemade coconut palm nectar – see * below)
2 T. melted butter
2 T. melted coconut oil
1 t. vanilla
¾ t. baking soda
½ t. salt
2 t. pumpkin pie spice
2-1/2 c. almond flour
¾ c. currants (or raisins)

Preheat oven to 325°F. Line muffin pan with paper or silicon liners (12-muffins). In a large mixing bowl, using an electric beater to thoughly combine all ingredients EXCEPT almond flour and currants. Spoon batter into muffin cups. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
[*Coconut Palm Nectar – homemade version – Mix 1-1/2 c. coconut palm sugar with ½ c. water in a saucepan. Heat over low heat until dissolved. Store in a glass container with a lid in the refrigerator.]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~

I’ve made nearly all the muffin recipes found in Elana Amsterdam’s book, “The Gluten-Free Almond Flour Cookbook”, many are available at her web site: http://elanaspantry.com/. She also has a great paleo cookbook, and I’ve made many of the recipes from it as well – “Paleo Cooking from Elana’s Pantry”.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I make muffins with coconut flour when I can get eggs cheap or free, and love the recipes because they are high in protein and low-carb.(source: “Cooking with Coconut Flour” by Bruce Fife, N.D.)

Honey Muffins
3 eggs
2 T. butter, melted
2 T. coconut milk or whole milk
3 T. honey (or alternative)
¼ t. salt
¼ t. vanilla
¼ t. sifted coconut flour
¼ t. baking powder
Blend together eggs, butter, coconut milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400°F for 15 minutes. Makes 6 muffins.

Alternatives:
-Add ½ c. chopped pecans and 1/8 t. almond extract.
-Lemon Poppy Seed: Make Honey Muffins as directed and omit vanilla and add 2 t. lemon extract. Sprinkle poppy seeds on top of muffins just before baking.
-Cherry Muffins: Make Honey Muffins as directed and add ½ c. dried cherries and 1/8 t. almond extract.
-Apricot Muffins: Make Honey Muffins as directed and add ½ c. dried apricots (snipped into ¼” cubes using kitchen scissors) and 1/8 t. almond extract.

[lessisbest]

GLUTEN-FREE COOKIE RECIPES

PEANUT BUTTER CRUNCH COOKIES (low-glycemic and gluten-free)

1 stick butter (1/2-cup or 8 T.)
¾ c. creamy peanut butter
1 t. baking soda
pinch of salt
2 eggs
1 c. dry-roasted, unsalted, peanuts
½ c. sunflower seeds (raw or roasted)
½ c. almond flour (almost any g-f all-purpose flour mixture can be used)
½ c. palm sugar
½ c. mini chocolate chips
½ c. unsweetened coconut
½ c. cacao nibs (optional)
In a large glass bowl, microwave butter and peanut butter until the peanut butter is soft and butter is soft/melted (microwave on high for 1-minute and repeat until soft/melted). Mix together. Let cool if this mixture really hot (you don’t want the chocolate chips to melt when you add them). Add the remaining ingredients and mix with a hand-held electric mixer. Drop by tablespoonful (I use a #50 portion scoop) on a parchment-lined baking sheet. Press dough down slightly. Bake in a preheated 375°F oven for 12 minutes. Let set 5-minutes before removing from baking sheet and finish cooling on wire cooling racks.

SUPER-SIMPLE BANANA COOKIES
1 small ripe banana
1 c. quick oats
1/4 - 1/2 c. dried fruit or add-in of choice (chopped dates, chopped apricots, dried blueberries, dried cherries or cranberries-you may want to snip them smaller with kitchen scissors, OR mini chocolate chips, OR chopped pecans or other nuts)
2 T. melted coconut oil
½ t. vanilla
pinch of salt
Break the banana into 5-6 pieces in the mixing bowl and mix it with a hand-held electric mixer. Add the coconut oil, vanilla, and salt, and mix until smooth. Add the oatmeal and mix with a wooden spoon. Make small cookies. Press the dough down until it’s about ¼” thick. Bake in a preheated oven for 23-25-minutes. You can alter the baking time to make chewy or crispy cookies. Makes 12 small cookies.

COCONUT OATMEAL BARS (COOKIES)
(source: The Everything Coconut Diet Cookbook)

Preheat oven to 350°F.
Mix in a bowl:
½ c. coconut flour (sift to remove lumps)
½ c. coconut sugar
½ c. quick oats
½ c. unsweetened shredded coconut

In a separate small bowl mix:
½ c. coconut oil (melted)
2 eggs (make sure they are room temperature or they will solidify the coconut oil)
1 t. baking soda

Add liquid ingredients to dry ingredients. Drop by teaspoonful (or #50 portion scoop) onto a parchment paper lined baking sheet. Bake 10-12 minutes, or lightly brown on edges. (Makes 24 cookies: per cookie- 126 calories, 5 g. fat, 1 g. protein, 57 mg. Sodium, 1 g. fiber, 20 g. carbohydrates. (You can also add ½ t. cinnamon for a different flavor.)

FLAX COOKIES
½ c. flaxmeal
¼ c. ground pumpkin seeds
2 T. protein powder (I use Jay Robb unflavored whey protein isolate.)
2 T. chia seeds (mill them if you like)
2 T. sugar (or alternative – I use coconut palm sugar or Swerve)
½ c. shredded coconut, unsweetened
1/3 c. coconut oil
1 T. vanilla
2 eggs
2 T. chopped raisins or dates
3 T. chopped chocolate
½ t. baking powder
½ t. baking soda
Mix well. Drop onto parchment paper lined baking sheet. Bake in a 350°F preheated oven for 14-minutes.

[lessisbest]

SPECIAL OCCASIONS:

GINGERBREAD BUNDT CAKE with LEMON GLAZE (low-carb & gluten-free)
http://alldayidreamaboutfood.com/201...uten-free.html

I often make ½ a recipe and bake it in my 12-cup mini-bundt cake pan. This recipe is enjoyed by everyone, even people who aren’t gluten-free.

PALEO GERMAN CHOCOLATE BROWNIES
http://beautyandthefoodie.com/paleo-...late-brownies/

Forever and always my wonderful hubby made a German Chocolate Cake for my birthday – and then we went gluten-free. This recipe has been the new birthday treat. We skip the chocolate sauce, and we use low-glycemic sweeteners and I don’t use the 3 medjool dates in the Coconut Caramel Pecan Layer. I also reduce the cacao powder from 3 to 2 tablespoons.

MEYER LEMON MUG CAKE – low-carb, gluten-free
http://www.rachelcooks.com/2013/03/0...ee-guest-post/

[JaneV2.0]

Rosemary raisin almond pulp crackers:
http://againstallgrain.com/2012/01/2...raisin-crisps/

[creaker]

I made these during the holidays - they were good (I had to check, but molasses appears to be gluten-free?)

Grain-Free Ginger Cookies
makes 12 cookies

Inspired by this recipe

Ingredients:

1 1/2 cups almond flour
2 Tablespoons coconut oil, softened
1/4 cup pure maple syrup
1 Tablespoon blackstrap molasses
2 teaspoons ground ginger
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda

Directions:

Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.

Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.

Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.