Stuffing
Gluten-Free
Serves 8–10
* 2 shallots, minced
* 2 onions, diced
* 2 celery ribs, diced
* 2 carrots, diced
* 6 tablespoons (3/4 stick) salted butter
* 2 teaspoons dry sage
* 2 teaspoons dry thyme
* 2 teaspoons sea salt, or to taste
* 1 teaspoon pepper, or to taste
* 1/2 cup white wine
* 6 cups gluten-free bread cubes, toasted
* 4 tablespoons parsley
* 1 cup gluten-free chicken stock
Toast the bread cubes carefully in a 300° oven for 20 minutes or until dried, stirring occasionally to promote even browning.
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.
Nutrition Info
Per Serving (154g-wt.): 180 calories (80 from fat), 9g total fat, 4g saturated fat, 4g protein, 21g total carbohydrate (2g dietary fiber, 4g sugar), 20mg cholesterol, 790mg sodium
www.wholefoodsmarket.com
Rice Bread Stuffing
Brown and drain: 1 lb. pork sausage
Saute: 1 large onion, minced
1 cup diced celery
in: 6 Tbs. margarine
Add: 6-8 cups g.f. bread cubes
(1 loaf Ener-G OR 1 loaf + 2-3 slices Cybros)
1 cup raisins or craisins
1-2 diced apples
1 1/2 tsp. poultry seasoning
2 Tbs. parsley
1 1/2 cup chicken stock
Season with garlic powder, sage and salt to taste. Place in roasting pan, bake at 350 degrees for about 45 minutes. (Or, stuff turkey.)
Mulled Fall Fruit Cider
9 min 4 min prep 4 servings
1 quart apple cider or pear cider
1 orange, zested and juiced
1 cinnamon stick
2 cloves
1 inch fresh ginger, cut into little thin circles
1. In a saucepot, bring the cider, orange zest and juice, cinnamon stick, cloves
and ginger to a boil.
2. Reduce the heat and simmer for 3 minutes.
3. Strain and serve hot or cold.
www.recipezaar.com
David Linnemann's Pie Crust Recipe
3 cups gluten free flour 1 cold egg, beaten
1 tsp. baking powder 1 tsp. cider vinegar (opt.)
2 tsp. xanthum gum 1/3 cup ice cold water
1 cup butter flavor Crisco 1 Tbs. molasses
Put 3 scant cups of g.f. flour, baking powder and xanthum gum in bowl. Add Crisco--mix with fork until pea size balls form. Add well-beaten, cold egg, water and vinegar. Mix well. (Add more water if dough cracks.) Add molasses--mix well.
Divide dough into 2 or 3 balls. Lay one ball on g.f. floured wax paper, cover with unfloured wax paper and roll to 1/4 inch thick. Remove and replace top wax paper several times while rolling dough. Remove top paper, slip dough onto back of cookie sheet. Place pie pan over dough and flip dough into pan, remove wax paper, and let dough drop into pan. Fill and bake, or bake and fill. Bake same as regular pie crusts. Makes a double crust and a pie shell or 3 pie shells. Freezes well. (Can be used for fresh fruit pies.)
Gingerbread Cookies Nancy Linnemann
1/2 cup sugar 2 1/4 cup g.f. flour (divided)
1/2 cup shortening 1/2 tsp. baking powder
1/2 cup molasses 1 tsp. ground cinnamon
1 large egg 1 tsp. ground ginger
1 tsp. ground cloves
Cream sugar and shortening. Beat in molasses and egg. Add 2 cups of flour and rest of dry ingredients until well blended. Stir in remaining 1/4 cup flour to make the dough stiff. Divide dough into 2 balls and refrigerate overnight. Shape spoonfuls of dough into balls and roll in sugar. Flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees.
Perfect Pie Crust Contributor Marlene Mork
Ingredients
1 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1 Tbsp sugar
1 tsp salt
1/4 tsp xanthan gum
1/2 cup shortening
4 ounce cream cheese
1 egg + 2 egg yolks
1 tsp vanilla
3 Tbsp very cold water
Instructions
1. Combine dry ingredients. Cut in shortening and cream cheese with pastry cutter until the size of peas.
2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.
3. Form 2 or 3 balls. Makes two 9-inch deep dish pie crusts or three 8-inch pie crusts.
SINGLE CRUST: Place a ball in the center of a 8 or 9-inch pie tin and pat out covering bottom and sides of pan, press top edge into a design. For a pre-baked crust, prick crust with a fork and bake at 425 F for 15 minutes or until crust is slightly brown.
DOUBLE CRUST: Pat a pastry ball in pie pan for bottom crust. Pour filling into crust. Roll out top crust on a cornstarch dusted pastry cloth and covered rolling pin. Place crust on top of filled pie and use fingers to crimp edges. (May roll out crust between sheets of plastic wrap to desired size, remove top plastic sheet and use remaining sheet to reverse dough onto the filling.) Bake as directed for filling used.
www.gluten.net
Karen's Pasta
Make a batch of gluten free flour, 3 cups of rice flour, 3 cups corn starch, 1/4 cup potato flour, 1 Tbs. xanthum gum. Put 1 and a 1/2 cups of gf flour in a bowl. Add 4 egg yolks and mix with a fork until dough forms a ball. Sprinkle rice flour on a clean bed sheet and roll dough ball to desired thickness. Let dry on sheet several hours. Cut into strips and put in boiling water or broth about 15 minutes or freeze cut noodles in baggies and cook later. Frozen strips may be dropped into boiling broth. They will form their own thickening while cooking.
Zucchini Brownies
2 cups flour, 2 eggs, 1 tsp. salt, 1/2 tsp. baking soda, 1/3 cup cocoa, 1 cup sugar, 2 cups shredded zucchini, 1/2 cup oil, 1/2 cup walnuts. Mix all ingredients and bake in 10 x 15 jelly roll pan 20 minutes at 350 degrees. Thelma Redmon
A recipe for a homemade whipped topping
(Clan Thompson [celiac@clanthompson.com]
1 tsp. unflavored gelatin
1 Tbsp. water
3/4 cup very cold coconut milk
3/4 tsp. vanilla
1/2 cup sugar
Place mixing bowl and beaters in the freezer for 1/2 hour. In a small, microwave safe bowl, stir together the gelatin and water. Place the bowl in the microwave for 20 seconds to soften the gelatin; let it cool to room temperature. In the chilled mixing bowl, whip together the cold coconut milk, vanilla, and sugar. Very slowly, add the gelatin. Beat on high speed until stiff peaks form. Use immediately. This will make approximately 2 cups.
Cornflake Cookies (Gluten-Free)
This recipe comes to us from Christina Kuhne.
In a large bowl Beat together:
½ cup margarine
½ cup sugar
2 egg yolks
1 level teaspoon of Baking powder GF
When creamy add:
1 cup gluten-free cornflakes
½ cup rice flour
½ cup maize flour
½ cup of chopped crystallized ginger
½ cup chopped apricots
Mix until combined and place teaspoons of the batter on a greased biscuit tray and bake in hot oven at 375F for 15 to 20 minutes. Remove and let cool on tray.
www.celiac.com