Easy French Bread              400 degrees, 350 degrees

If you're craving that crusty-outside, soft-inside French bread taste, try this mix that has little sugar and only a trace of fat.  This is so good, your friends won't believe it is gluten free.  This bread is especially sensitive to humidity and works best at times of low humidity.  Damp weather tends to make the bread soggy.

3/4 C. white rice flour      1 T. sugar

2/3 C. cornstarch            1 1/4 C. warm water

                                        (110 degrees)

2/3 C. tapioca flour         1 T. dry yeast granules

2 tsp. potato flour          1 tsp. dough enhancer

                                         or vinegar

2 1/2 tsp. xanthan gum       2 egg whites

2 tsp. Egg Replacer          1 1/2 T. vegetable oil

1 tsp. salt                  2 tsp. unflavored gelatin

1/3 C. dry milk powder or

       nondairy substitute

Grease two 14' French loaf pans or one cookie sheet.  Dust with cornmeal (if desired).

     In the bowl of your heavy-duty mixer, place the rice flour, cornstarch, tapioca flour, potato flour, xanthan gum, Egg Replacer, salt, unflavored gelatin, and milk powder.

     Place the sugar in the warm water and stir in the yeast.  Set aside to foam.

     Add to the dry ingredients in the mixing bowl the dough enhancer, egg whites, and vegetable oil.  When the foam on the yeast is about 1/2 inch, pour this into the dry mix.  Beat on high for 3 minutes.  Spoon into the prepared loaf pans or onto the prepared cookie sheet in two French bread loaf shapes.  Brush lightly with wet fingers to smooth the tops and then slash diagonally every few inches.  Cover the loaves and let rise in a warm place until almost doubled (about 35 minutes for rapid-rising yeast; 1 hour for regular yeast).

Bake in a preheated 400 degree oven for 15 minutes.  Then turn oven to 350 degrees and bake 30 minutes more.  Makes two 10-inch loaves.

Nutrients per serving:  Calories 70, Fat 1.5g, Carbohydrate 12g, Cholesterol 0, Sodium 105mg, Fiber 0, Protein 2g

Bread Sticks

Instead of forming loaves, use the French bread recipe above and spoon the dough into a plastic freezer bag with 1/2 inch of one corner cut off.  Squeeze the dough in strips onto 2 greased cookie sheets.  The recipe will make about a dozen 12-inch sticks or two dozen 6-inch sticks.

     Let rise until doubled in size and bake about 20-25 minutes in preheated 400 degree oven.  Serving size:  one 12-inch stick or two 6-inch sticks.

Nutrients per serving:  Calories 105, Fat 2.3g, Carbohydrate 18g, Cholesterol 0, Sodium 157mg, Fiber 0, Protein 3g

Quick and Easy Shepherd’s Pie

This is a comfort food with a capital “C”! Great for leftovers too!

3 large potatoes, peeled
1 ½ pounds ground beef
1 small onion, chopped
1 tablespoon butter
1/8 cup milk (adjust for consistency)
Salt and pepper to taste
2 cups canned corn

Preheat oven to 400 degrees.

Cut potatoes into quarters and bring to a boil in cold water. Boil for about 15 minutes or until they are tender for mashing.

Brown ground beef in a skillet over medium high heat until no longer pink. Add chopped onions and cook until tender.

Drain all water out of potatoes when done cooking. Add butter and mash the potatoes with a potato masher.  Add milk and continue mashing until they are a smooth consistency. Salt and pepper to taste.
Layer the Shepherd’s pie by spreading the ground beef over the bottom of a 9”x13” baking dish. Add the vegetables over the top of the ground beef and then spread the mashed potatoes over the vegetables. Form peaks when spreading the potatoes so they will have brown peaks when done baking.

Bake for 30 minutes. If necessary, you may want to place under the broiler for a few minutes to brown.

Makes 4 servings.

Over-Stuffed Green Peppers

This recipe is over-stuffed with yumminess! It's also quick, easy and popular with everyone! NOTE: Omit Cheese to make dairy free!

2 large green peppers
1 pound ground beef
½ cup onion chopped
½ cup water
¼ teaspoon salt
¼ teaspoon pepper
1 7-1/2 ounce 100% diced tomatoes undrained (Check label for allergens!)
1/3 cup white rice, uncooked
1 tablespoon Worcestershire sauce (Check label for allergens!)
½ teaspoon dried oregano or basil
* OPTIONAL: ½ cup gluten free cheddar, Monterey Jack or American shredded cheese (Check label for allergens!) NOTE: Omit Cheese to make dairy free!

Preheat oven to 375 degrees.

Remove top and all seeds from inside the peppers. Parboil peppers by emerging them in boiling water for 3 minutes. Remove from water and drain upside down on paper towels.

Cook beef and onion in large skillet over medium heat until meat no longer pink and onions become tender. Drain fat from pan. Pour in all remaining ingredients except the cheese. Bring to a boil. Cover, reduce heat and simmer for 15 minutes or until rice is tender.

Remove from heat. Stir in the cheese. Stuff each pepper with meat mixture. Place in baking dish and bake for approximately 15 minutes.

Easy Mac & Cheese