January 2010 Recipes

Gluten Free Gingerbread Cookies (also a hit at the holiday party!)

(adapted from a recipe on eattingglutenfree.com)

4 1/2 c. GF flour mix*

2 tsp. xanthan gum

1 Tbs. ground cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

1 1/4 tsp. baking soda

1/2 c. butter (softened)

1/2 c. packed brown sugar

2 large eggs

3/4 c. molasses

In a medium-sized bowl, sift the flour mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.

In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.

Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff. Refrigerate dough for at least 2 hours.

Preheat the oven to 350 degrees. Roll out dough for cookies between two pieces of plastic wrap, dusting with a powdered sugar. Be generous with the dusting, these cookies can be sticky. Cut out cookies, combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet (or sheet pan lined with parchment paper, which I prefer), placing them 1 inch apart. Bake for 10 minutes until light brown. Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.

*Christine's flour mix for these cookies:

1 1/2 C Bob's Red Mill GF flour

1 C sweet rice flour (or half sweet rice and half sorghum)

1/2 C cornstarch

1/2 C potato starch

1 C tapioca starch

Here are some old, simple recipes for you newcomers. They are inexpensive and easy to make.

Pancakes

1 cup gluten free flour

2 tsp baking powder

4 tsp sugar

2 tbs oil

3/4 cup milk

2 eggs

Mix all ingredients in a bowl.

Cream of Something Soup

1 can Health Valley chicken broth or homemade broth

1/2 cup milk

2 tbs butter

2 tbs cornstarch

salt and pepper

diced onion and celery (optional)

1 small can mushrooms (optional)

Heat broth to boiling, add cornstarch to cold milk and dissolve. Add to broth and stir until thick. Add rest of ingredients.

Banana Bread

1 cup sugar

1/3 cup oil

2 eggs

2 or 3 ripe bananas

1 tsp baking soda

1 tsp xanthan gum

2 cups gf flour

Cream sugar, oil, eggs.

Add bananas and beat in dry ingredients. Pour into loaf pan and bake 1 hour at 350.

Texas Caviar (Bean-pepper salad)

Combine and boil together until sugar dissolves:

1 C sugar

3/4 C cider vinegar

1 T water

After mixture cooks, place in a large bowl and add:

1/2 C oil

1/2 tsp pepper

1 tsp salt

1/4 tsp cayenne pepper (use more if you like it spicy!)

1/4 tsp garlic salt

Next rinse and drain the following:

1 14 oz can black beans

1 14 oz can black eyed peas with jalapenos (plain black eyed peas okay)

1 14 oz can pinto beans

1 can shoepeg corn (Tex mex okay)

1 small can yellow corn with peppers

1 small jar pimento diced (I use two)

Dice finely and add:

1 C diced onion

1 C diced celery

1 C diced green pepper (you can use 2/3 c each red, yellow, and green peppers)

Add all to large bowl and stir well. Place in refrigerator for several hours. Before serving drain off the marinade and keep to use for any leftovers. Serve with sturdy GF corn chips!

Welcome to IGIST!

Indiana Gluten Intolerance Support Team